Monday, December 12, 2011

Chicken McNuggets = 50% Chicken + 50% Toxic Chemicals - check it out!

Thanks to Dr. Mercola for this well-researched and frankly, shocking article...

The Chicken Which Should be Banned

Posted By Dr. Mercola | November 08 2010 | 704,477 views |
Do you put dimethylpolysiloxane, an anti-foaming agent made of silicone, in your chicken dishes?   How about tertiary butylhydroquinone (TBHQ), a chemical preservative so deadly that just five grams can kill you?
These are just two of the ingredients in a McDonalds Chicken McNugget. Only 50 percent of a McNugget is actually chicken. The other 50 percent includes corn derivatives, sugars, leavening agents and completely synthetic ingredients.
Organic Authority helpfully transcribed the full ingredients list provided by McDonalds:
"White boneless chicken, water, food starch-modified, salt, seasoning (autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil, dextrose, citric acid, rosemary), sodium phosphates, seasoning (canola oil, mono- and diglycerides, extractives of rosemary).
Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, food starch-modified, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, whey, corn starch.
Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.
Dr. Mercola's Comments:

There's no doubt about it. Processed food like that from McDonald's is just not part of a healthful diet – in fact, much of it cannot even pass for real food.
After reviewing the above article I am very grateful I can say I have never had a Chicken McNugget from McDonald's. If you can't say the same at least you can commit to never having another one again.
This sentiment was echoed by Federal Judge Robert Sweet in a lawsuit against the restaurant chain back in 2003 when he said:
"Chicken McNuggets, rather than being merely chicken fried in a pan, are a McFrankenstein creation of various elements not utilized by the home cook."
At the time, Time Magazine reported that Judge Sweet "questioned whether customers understood the risks of eating McDonald's chicken over regular chicken."
That was seven years ago, and I still wonder whether or not McDonald's customers truly understand the risks they take when consuming fast food on a regular basis.
If you missed Morgan Spurlock's documentary Super-Size Me, I highly recommend you watch it with your entire family. It's a real-life illustration of just how dangerous – life threatening, in fact – an excessive fast food diet can really be. And "excessive" consumption is likely far less than you imagine: Eating fast food just twice a week DOUBLES your risk of developing insulin resistance, compared to eating it just once a week, for example. Insulin resistance, as I've discussed on many occasions, is one of THE primary driving factors behind most of the diseases we currently struggle with, from diabetes to cancer and heart disease...
The truth is, McDonald's fare contain non-food ingredients that can seriously harm your health.
This shouldn't come as any great surprise. After all, how healthful can something be that shows no signs of decomposing after being left on a counter for more than a decade?
Clearly there's more chemicals in there than actual, real foodstuff.

Chicken McNuggets: "Made With White Meat"... and What Else?

According to McDonald's, their chicken nuggets are "made with white meat, wrapped up in a crisp tempura batter." But as the article above shows, these chicken nuggets are a far cry from what you might expect, based on that description.
About half of it is actual chicken. The rest is a mix of corn-derived fillers and additives (most likely genetically modified), along with a slew of synthetic chemicals, including:
  • Dimethyl polysiloxane, a type of silicone with anti-foaming properties used in cosmetics and a variety of other goods like Silly Putty
  • Tertiary butylhydroquinone (TBHQ), a petroleum-based product with antioxidant properties
The latter, TBHQ, is typically listed as an "antioxidant," but it's important to realize it is a SYNTHETIC chemical with antioxidant properties – NOT a natural antioxidant.
The chemical prevents oxidation of fats and oils, thereby extending shelf life of processed foods. It's a commonly used ingredient in processed foods of all kinds, but you can also find it in varnishes, lacquers, pesticide products, as well as cosmetics and perfumes to reduce the evaporation rate and improve stability.
At its 19th and 21st meetings, the Joint FAO/WHO Expert Committee on Food Additives determined that TBHQ was safe for human consumption at levels of 0-0.5 mg/kg of body weight. However, more recently, the Codex commission set the maximum allowable limits up to between 100 to as much as 400 mg/kg, depending on the food it's added to. (Chewing gum is permitted to contain the highest levels of TBHQ.)
That's quite a discrepancy in supposedly "safe" limits!
So, is the safe level zero, or 400 mg/kg? Who knows?!
According to A Consumer's Dictionary of Food Additives, one gram of TBHQ can cause:
  • Nausea
  • Vomiting
  • Ringing in the ears (tinnitus)
  • Delirium
  • Sense of suffocation
  • Collapse
Based on animal studies, health hazards associated with TBHQ include:
  • liver effects at very low doses
  • positive mutation results from in vitro tests on mammalian cells
  • biochemical changes at very low doses
  • reproductive effects at high doses
The good news is that it is not suspected to be a persistent toxin, meaning your body is probably able to eliminate it so that it does not bioaccumulate.

REAL Food "Lives" and "Dies"

I recently commented on the curious ability of McDonald's food to remain impervious to degradation. It's as if the food has been embalmed to stay "fresh" forever! After sitting on a shelf for 14 years, the hamburger bun has yet to develop a single trace of mold. It's barely even begun to shrivel...
Folks, these buns bear absolutely no resemblance to real bread, and when you read the list of ingredients, this mysterious mummification feature becomes less of a mystery.
Here are just a few of the ingredients in a McDonald's hamburger bun:
Always remember that wholesome, health-promoting food is "live" food, and the hallmark of live food is the fact that it will decompose.
The fact that these burgers, buns, and fries do not decompose, even after a decade or two, is a clear sign that it's just not real food, and should not be part of your diet.

You Are What You Eat...

The bottom line is that if you want to stay healthy, and keep your children healthy, you have to avoid fast food and other processed foods, and invest some time in your kitchen, cooking from scratch. Reclaiming your kitchen is part and parcel of healthful living, so you know exactly what you're putting in your body.
Ideally, you'll want to consume as much whole, raw, organic and/or locally grown foods as possible. That's one of the major reasons why vegetable juicing works so well – you're consuming living raw food!
Most vegetables also have very low carbohydrate levels that minimally disturb insulin metabolism – another important trait of a healthful diet -- but there is something very special about vegetable juicing and eating live raw foods in general.
In addition, I believe optimal health is also largely dependent on eating the right foods for your nutritional type. I think this is such an important part of an optimal diet that I am now offering the entire Nutritional Typing program to you for free.
If you're "hooked" on fast food and other processed foods, please review my recent article How to Wean Yourself Off Processed Foods in 7 Steps. If you're currently sustaining yourself on fast food and processed foods, this is probably the most positive life change you could ever make.
And if you have children, remember that feeding your children home cooked meals can have far reaching benefits, extending even to your future grandchildren. Yes, that's right! It is now well known that dietary changes can prompt epigenetic DNA changes that can be passed on to future generations. For instance, pregnant rats fed a fatty diet had daughters and granddaughters with a greater risk of breast cancer.
Making wise food decisions can literally "override" genetic predispositions for disease.
If you need help determining what foods are actually healthful and which are not, please Review shopping guidelines listed at end of this article 
Dr. Mercola is the founder of the world's most visited natural health website,  You can learn the hazardous side effects of OTC Remedies by getting a FREE copy of his latest special report The Dangers of Over the Counter Remedies by going to his Report Page

Friday, December 9, 2011

Are we trading health for speed when we "NUKE" food?

           I would like to thank handsome hubby for challenging me when I made the statement (for the umpteenth time), "microwave use is dangerous." 

This was after a regular contributor to my Facebook page, Med-Veg Fusion - A Natural Food and Health Resource, Lisa Murphy of Veg with Lisa made a comment in her latest video, "Dark Chocolate Pudding" (it's vegan and sounds fabulous - check it out!) about not liking to use a microwave - I shared the link with Paul (handsome hubby) and asked him if he noticed that she made that remark, thinking that coming from such a reputable source as I consider Lisa to be, that might lend further weight to my long-held stance.  BTW, before today, I have been known to occasionally cave and "nuke" stuff from time to time when in a super hurry, but I never use plastic and I am always filled with shame afterwards, so it sorta takes away the victory of receiving my heated goods 60-90 seconds faster than using a more conventional (safer) method. 

Well, Paul posited something to the effect of, "just because the molecules are vibrated to generate the heat doesn't mean it's bad for you."  That was all I needed to respond, "I'll just need to share with you some results of the years of research I have done that has led me to my opinion."  He seemed to be OK with that so I set about digging up fresh facts.

Actually, what I found was sort of like my post about the baby carrots and chlorine scare earlier this week -- I found quite a bit of material and depending on what I judged to be the incentives of the authors (whether they had profit to gain on swaying public opinion one way or the other....), the opinions and "facts" were sort of all over the place...  I kept with my review of the material and did manage to come away with some consistent generalities.   I think one of the most thoroughly investigated and objectively presented report was found in this article,     Microwave Ovens - The Proven Dangers     by Anthony Wayne and Lawrence Newell.

In my opinion, this is a well-researched article.  However, it is lengthy in its detail.  I thought I would share with you their conclusions below:

Ten Reasons to Throw out your Microwave Oven

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following points:
  1. Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
  2. The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
  3. Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
  4. The effects of microwaved food by-products are residual [long term, permanent] within the human body.
  5. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
  6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
  7. Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
  8. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
  9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
  10. Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
Have you tossed out your microwave oven yet?

The use of artificial microwave transmissions for subliminal psychological control, a.k.a. "brainwashing", has also been proven. We're attempting to obtain copies of the 1970's Russian research documents and results written by Drs. Luria and Perov specifying their clinical experiments in this area.

Written by Anthony Wayne and Lawrence Newell
International common Law Copyright 2000
by The Christian Law Institute & Fellowship Assembly

Follows are a couple more links to research I evaluated today:

So, as in the story of the baby carrots, I share this information with you and encourage you to do your additional research and form your own opinion on how it resonates with you.  Personally, while I may avail myself of the convenience of the micro from time to time, it will be far less frequently.  I haven't actually cooked a dish in the microwave for many years, typically using it to reheat a cup of coffee or melt cheese on some organic corn chips for a quick snack but will definitely think twice after today's research about even doing that much...

I hope you found this interesting and/or helpful.  I encourage you, as in all of my sharings of opinion, to track down your own findings and make your resulting choices based on how the material resounds with you.  After all.....

....It's all up to you!

To our health,


Thursday, December 8, 2011

Ask your representative if an anti-GMO bill is right for you!

This just in from the Organic Consumers Association....

News From Washington D.C.
Congressman Dennis Kucinich (D) from Ohio has introduced a bill (HR3553) in Congress that would give us the right to know whether or not there are genetically engineered ingredients in our food. Please ask your Congressional Representative to cosponsor the Kucinich bill.
Click here to take action -

Write your Congressman TODAY

You can click above to easily send a letter to your representative to ask him/her to co-sponsor this important bill to help President Obama fulfill his 2007 campaign promise.  He would be able to accomplish what previous administration's (Bush - Clinton - Bush) weren't able to achieve.

We deserve to join many other nations (who have banned GMO crops and products from being grown, imported or stocked on store shelves) and to know what is in our food!  This should not be a right we have to fight for, but since FDA has refused to allow labels on GMO products, we need to vote with our vote and our grocery shopping dollar!

More info and videos here --

Tell the FDA - GMO Foods ARE Different!

BTW, Congrssman Kucinich is a strong advocate for consumer and environmental causes.  He is a vegan - a member of the "Power Vegans" along with many other socio-politico celebrities as well.  Follows is an excerpt from "The Rise of the Power Vegans" by Joel Stein

 "Being a vegan then (a decade ago) was so weird that pundits listed it as a reason Dennis Kucinich couldn't be the Democratic Presidential nominee. "People weren't sure if it was another political party or an ethnic group they'd never heard of," Kucinich says. While the Ohio representative failed to win the Democratic nomination in 2004—and in 2008—Kucinich's diet has become so accepted that he was able to persuade Representative Robert A. Brady (D-Pa.), the head of the Committee on House Administration, to include vegan options in the congressional cafeteria. When Bill Clinton announced his dietary epiphany—"I got back to basically what I weighed in high school," he told Wolf Blitzer this September—Kucinich decided to finally finish his own diet book, whose working title, The Cleveland Diet, will probably be changed by its publisher. Kucinich, however, did not go vegan for power, but rather for love. Fifteen years ago, he says, "I met someone who was vegan when I went to the state senate. This was someone I was very fond of. This was kind of a courtship strategy."

I hope you found this information helpful and interesting.

I hope you will also make a moment to let your representative know that you are one of the 93% of US consumers who want to have their GMO foods labeled.  The choice is yours, of course.

After's all up to you!

To our health,


Monday, December 5, 2011

Are you achy all over? Perhaps the culprit is in your tap water....

I don't know about you, but the younger I get, the more achy I'm feeling -  all over... 

I'm working on flexibility exercises and working out almost every day - also, I plan to start "oil pulling therapy" next week, following the book, "Oil Pulling Therapy" by Dr. Bruce Fife,  that is purported by thousands of testimonials to virtually cure this along with many other maladies. 

However, since our tap water here in the burbs of Denver smells like a swimming pool, I am thinking that our making our morning coffee from it isn't such a great idea after all.  I had previously been told that if it is heated, the chlorine's effect is knocked out - not sure about that, but am guessing that perhaps it doesn't take away the toxicity of fluoride. 

I make our toothpaste using coconut oil, baking soda and peppermint oil - haven't used fluoridated toothpaste for years and drink spring water for hydration but have been lazy, using tap water for coffee.  I will start substituting spring water for a couple of weeks and see if that doesn't make a difference - will be happy to share here what my results are with this test as well...  We have been very happy with Eldorado Natural Spring Water - we have a cooler here at home and it's delightfully cold, odorless and tasteless - what a concept! 

Sending a big thank you to Peter Glickman for the following informative article:

"Arthritis" & Fluoride

The "tangle" of fluoridation and the US Government dates from the 1930's when Francis Frary, Chief Scientist of the Aluminum Company of America (Alcoa), concerned about the fluoride pollution from Aluminum plants suggested fluoride strengthened teeth.

Across the Atlantic, in Denmark, Kaj Roholm, Copenhagen's Deputy Health Minister, repeated a study done at Johns Hopkins University in 1925 showing that fluoride actually weakened teeth. (Journal of Biological Chemistry, vol. 63 (1925), p. 553) Roholm published his work in 1937, which referenced 893 scientific articles on fluoride. He made the point that fluoride waste from factories had etched windows, crippled cattle, and damaged vegetation. He urged no fluoride to be given to children at all. He believed that its horrific effects could be due to the fact that it destroyed enzyme action in the body. (Enzymes are the chemical messengers that bring about hundreds of chemical reactions in our bodies.)

By 1943, the US had a bigger problem, World War II, and strangely enough fluoride played a central role. In order to make just one single atom bomb, the Manhattan Project (the code name for the Army project to build the atom bomb) needed 12,000 workers, enough electricity to power New York City, and 33 tons of uranium hexafluoride gas each month! And to prevent Germany from discovering the process, the existence of fluoride had to be kept secret, which wasn't easy as at many of the fluoride manufacturing plants, the "spillage" of fluoride gas was destroying crops, crippling animals and killing a few people. As you might suspect, this lead to several law suits against the defense contractors, which was viewed by General Groves, who headed the Manhattan project, as a major threat to the wartime effort. He responded by making all the documents relating to fluoride secret and persuading a group of scientists to provide those contractors with studies that downplayed fluoride's role in these catastrophes.

In 1944, the US Public Health Service held a conference on fluoride, which was secretly financed by the Medical Director for the Manhattan Project. It was at this conference that the idea to test fluoridation of public water supplies was put forward. The Chief Dental Officer of the New York Health Department, Dr. David Ast, volunteered to set up a test on Newburgh, NY. A technical advisory committee was set up to guide that test and Dr. Harold Hodge, a scientist from the University of Rochester (NY) was appointed chairman of that committee. Hodge was also the head of poison testing for the Manhattan Project, by the way.
In 1953, Dr. George Waldbott began investigating fluoride. Dr. Waldbott was vice president of the American College of Allergists; was applauded in Time magazine for his discovery that some people had fatal allergic reactions to penicillin; and published the first report in 1953 on the dangers of smoking.

Dr. Waldbott wrote Fluoridation: The Great Dilemma, in which he explained that many people are extremely sensitive to fluoride, resulting in stiffness and pain in the spine, muscular weakness, stomach upsets and headaches. He reported that just taking people off the fluoridated water resulted in the absence of these symptoms.
So, the "arthritis" bothering you may just be a reaction to the fluoride in their water. How can you be sure? Drink only spring water that has not been fluoridated for a week and see if the symptoms go away. You'll need to avoid any coffee, tea, soft drinks, etc. when you eat out as those are all made with tap water.

The history I've given above is from The Fluoride Deception by Christopher Bryson. A marvelous book with more than 100 pages of footnotes in addition to some photocopies of recently unclassified US Government documents. (2004, Seven Stories Press, NY)

©2011 Peter Glickman, Inc.

Peter Glickman's "Master Cleanse" website

As always, I hope you found this information interesting if not helpful.  I bring you results of my extensive research into what lurks in our food and water supplies.  Of course, what you choose to do with this information is up to you.   It is my personal hope that it will lead you to your own investigation to learn more on these topics to make the right choices for you and your family. 

After all, it's all up to you!

To our health,


PS  -  Since my research is continually bringing up more questions, even posting this article did - wondered what sort of tools there are available to "defluoridate" our home drinking water on the market.  A quick Google search turned up quite a few  -  will be looking more into these before I write more articles/book on this subject.  Here's a link to what I found if you'd care to check more into it -- Google search results - "how to remove fluoride from tap water"

Friday, December 2, 2011

Beware the Baby Carrot Beast! ... Really? "Scarrot" Tactics or "Myth-Information"?


Such a Big Deal "they" are making over how baby carrots are made and especially how they are treated to keep bad bacteria from infiltrating their mini naked bodies within those little bags....  wow!

Recently, I received several messages from caring friends, asking if I was aware of the chlorine baths baby carrots are dipped in during processing and how this "white blush" surfaces after this toxin seeps up from its hiding spots within this food as proof of its contamination.... It appears that this e-mail "scare" is enjoying a resurgence of late.

Throw out the Baby Carrots with the Chlorine Bath Water?

Since I've been growingly concerned about what evils are lurking within our food supply like:  antibiotics; growth hormones; pesticides; genetically engineered ingredients; artificial flavorings, colorings and preservatives to name a few, I decided to dig deeper.  There are many articles addressing this concern.  Depending on the sources of these articles, there are predictably, conflicting reports.  The inspection agencies and the top carrot producers are naturally reassuring that all is well in Baby Carrot Land.    However, other reputable and seemingly more objective  sources are not sounding an alarm - saying that the carrots are rinsed in water containing chlorine, not "preserved" in it and thoroughly rinsed before packaging. 

Just from having learned this last bit does make me wonder the environmental impact of this step.  One article suggested that 10 times the amount of water is used to rinse baby carrots than in the processing of regular carrots, for example.  Also, I question whether the rinsing is sufficient to remove the chlorine from the interior of the vegetable, but it does appear that even if it does, the levels fall well within the "accepted standards" approved by the FDA. 

In any event, I would suggest that you do your own research to form your own opinion.  Based on what I have learned though, I plan to stick to organic, whole carrots that I will thoroughly wash with diluted white vinegar as I do all my organic vegetables (rinsing with water alone does not remove the film left from oils from produce shoppers and certainly will not remove the chemicals from pesticides from non-organic produce - especially vegetables with complex characteristics like broccoli).  I like to keep the skin on the vegetable to retain the additional nutrients found under the skin.   I personally love the taste and convenience of a carrot - especially the beta-carotine that converts into vitamin A that helps with night vision.

Follows are links to what I consider to be excellent articles for more information on this topic --

As always, thanks for listening to my opinion that I believe is well-researched and unbiased.  I invite you to share your comments and concerns on this as well as other related topics. 

After all, it's all up to you! 

To our health,