Dec 04 2016

Choose Wisely During this Season of Giving

Published by under General

‘Tis the season for giving to charity, but choose wisely.
Before spreading holiday cheer, research the charities to which you wish to donate your money.  

There are so many charities asking for donations these days, it can be daunting to know which one should be the recipient of your generosity. We are solicited constantly, whether it be the friendly telemarketer interrupting your dinner or nap, or while checking out at the grocery store. Who doesn’t want to help neglected children, the homeless, unwanted pets or our veterans?  Whether you have the ability to donate a little or a lot, you want to make sure your money is really going towards those who need it. There are a lot of scams out there, and you want to make sure you don’t become a victim to one.  

It’s sad that people take advantage of the givers, but they do. Especially the elderly. It is a shame that while you are trying to do “the right thing” and give to help those who are less fortunate than yourself, there could be a crook on the other end, taking advantage of you. This year, the Federal Trade Commission, along with law enforcement from every state across the country found four cancer charities negligent for defrauding consumers of more than $187 million.  According to Consumer Reports, “…Instead of helping cancer patients, the heads of the Cancer Fund of America, Cancer Support Services, Children’s Cancer Fund of America, and the Breast Cancer Society allegedly funneled donations into luxury cruises, college tuition for family members and friends, gym memberships, sporting event and concert tickets, and even dating website memberships…”1*

The other sad fact is that many charities, while not fraudulent, spend more money on fundraising costs and administrative fees than on the actual programs designed to benefit the charity’s recipients who really need the money. Many charities have similar sounding names, so they can be easily confused. While you may think you are donating to one, you may be donating to something else. Lastly, there are so many charities focused on one cause. For example, there are over 45,000 organizations in the United States that address Veteran issues alone, so how do you know which one is best? 2*

Luckily, there is help out there. Several watch dog organizations are available who have done the research and have given ratings to the different charities. You can look up the charity of your choice to see how it ranks in fiscal responsibility, transparency, and what portion of donations go directly towards their programs. Consumer Reports revealed some of these groups and they include:

Charitynavigator.org  This organization reviews over 8,000 organizations of all size, and allows you to see how they rate by metro area. Their easy-to-navigate lists allow you to see which are rated highest and lowest.3*

Charitywatch.org  This group evaluates more than 600 charities and gives its best ratings to approximately one third of those researched.4* .

BBB Wise Giving Alliance (Give.org) To get a good rating from this alliance, organizations must spend at least 65 percent of their donations on charitable program activities. Additionally, fundraising costs can’t exceed 35 percent.5*

So if you are approached by a charity, via telephone or email, how do you know if you are being scammed? If you experience any of the following, think twice or four times before donating:  

  • They thank you for your previous pledge, when you never made one.
  • The caller is very pushy and won’t take no for an answer.
  • The caller or email asks for donations to be wired.
  • The caller can’t provide any real proof of their charity…ask for their federal id number. They must have one to act as a nonprofit and ensure your donation is tax deductible.
  • They can’t tell you exactly how the donations will be used. 1*

Be especially leery of requests coming via email. There is so much junk mail out there, and if you didn’t ask to receive this information, steer clear. Even if they have a legitimate or familiar looking logo, it doesn’t mean they are legitimate. Beware of heart wrenching photos like those of neglected animals or children. Before you act, refer to the websites listed above to make sure.1*

Yes, it is the time for giving. And there are so many in need. Sometimes the people that need it most are very close to you…in your community or your neighborhood. So start there, and then move outward with your giving. Don’t forget to give your time, your love and your ears to the ones you love. Giving starts at home.

Good luck!

Kelli

www.bodybiotics.com

 

Resources:

  1. http://www.consumerreports.org/charitable-donations/best-and-worst-charities-for-your-donations/
  2. http://www.give.org/news-updates/news/2016/11/wise-giving-wednesday-45000-veterans-organizations/
  3. http://www.charitynavigator.org/index.cfm?bay=content.view&cpid=2203
  4. https://www.charitywatch.org/charities
  5. http://www.give.org/

No responses yet

Nov 27 2016

Think before you drink this holiday season

Published by under Alcohol

Think before you drink this holiday season.
Drinking too much alcohol is detrimental to your gut health, so it’s better to act in moderation.*

The holidays are right around the corner! This is the time of year where people love to celebrate and with that comes a tendency to overindulge and forget about their diets for awhile. We eat more, drink more, stress more and sleep less. Holiday parties and family get-togethers often cause us to drink more alcohol than normal, and heavy alcohol intake can alter gut health, disrupting the balance of friendly to unfriendly bacteria. Excessive alcohol consumption can weaken the immune system, not to mention leave you feeling bloated, hung over, and emotionally depressed, (as the brain’s gaba receptors are also negatively affected). 1*

What is moderation when it comes to alcohol?

According to the 2015–2020 Dietary Guidelines for Americans, moderate alcohol consumption is “…up to 1 drink per day for women and up to 2 drinks per day for men…” The NIAAA defines binge or heavy drinking to be “…a pattern of drinking that brings blood alcohol concentration (BAC) levels to 0.08 g/dL. This typically occurs after 4 drinks for women and 5 drinks for men—in about 2 hours…” The Substance Abuse and Mental Health Services Administration (SAMHSA) conducts an annual National Survey on Drug Use and Health (NSDUH) and defines binge drinking to be when a person drinks 5 or more alcoholic drinks during the same occasion on at least one day within a 30 day period…”2*

What are the repercussions on our gut?

Research shows that when we abuse alcohol, it can affect the gut microbiota, disrupting the equilibrium of the microbiome. Not only does it affect this delicate balance, but chronic overuse, can alter the gut to the point that is leads to gut permeability, or leaky gut syndrome, a topic we have covered in the past. When gut bacteria and food particles “leak” to other parts of the body, it can lead to a series of negative health issues including inflammation and autoimmune diseases. This can be detrimental to the liver and other parts of the body. “…Abusing alcohol can increase the permeability of the gut to macromolecules, which facilitates the “translocation” of toxins from the gut, into the bloodstream. This increases the liver’s exposure to toxins, increasing its risk of injury…” 3*

Alcohol can also interfere with the communication pathways of the brain. It affects behavior, mood and coordination, and can affect brain cell development. Alcohol abuse has been associated with Alzheimer’s Disease and other memory issues. It also can damage the heart, lead to fatty liver and cirrhosis of the liver, is hard on the pancreas and wreaks havoc on the entire immune system. Have you ever noticed if you drink too much over a few days that sometimes you will end up “coming down with something”. If your microbiome is disrupted, it affects your immune system, which can make you more susceptible to illness. 3*

On the bright side, many studies show that moderate alcohol consumption may positively impact health when done right. Among these benefits are lowered risk for heart disease and death due to heart disease, as well as the risk of ischemic stroke, which occurs when the brain’s arteries narrow or become blocked, reducing blood flow. It is also thought to decrease the risk of diabetes.(3,4)*

In one study, researchers from Ben-Gurion University of the Negev in Israel observed 224 individuals with well-controlled Type-2 diabetes and with a low risk for alcohol abuse. For two years, they drank five ounces of either mineral water, dry white wine or dry red wine, while following a Mediterranean diet, with no calorie restrictions. The results showed that the red wine drinkers “…had significantly increased their levels of good HDL cholesterol and had a more beneficial cholesterol ratio compared to the group that drank water. They were also the only group to experience a significant drop in components of metabolic syndrome…”5*

So as you enter this holiday season, listen to your body. Drink and eat in moderation. If you do find you drink a little too much, make sure to increase your intake of Body Biotics™ Bio-Identical SBO Probiotics Consortia™ to help replenish the friendly bacteria lost, and help to restore the delicate balance of the microbiome. The delicate equilibrium of the gut is to be respected and cared for, so think before you overdo it!*

Healthiest wishes!

Kelli

 

Resources:

  1. https://healdove.com/mental-health/Emotional-Hangovers-Understanding-the-Feelings-of-Depression-that-Sometimes-Follow-a-Night-of-Heavy-Drinking
  2. http://pubs.niaaa.nih.gov/publications/AlcoholFacts&Stats/AlcoholFacts&Stats.pdf
  3. https://healdove.com/mental-health/Emotional-Hangovers-Understanding-the-Feelings-of-Depression-that-Sometimes-Follow-a-Night-of-Heavy-Drinking
  4. http://www.globalhealingcenter.com/natural-health/how-alcohol-affects-the-gut-microbiome/
  5. https://www.ncbi.nlm.nih.gov/pubmed/12828956
  6. http://time.com/4070762/red-wine-resveratrol-diabetes/

No responses yet

Nov 20 2016

We have so much to be thankful for this Holiday season!

Published by under General

We have so much to be thankful for this Holiday season!
Focus on the many things you are thankful for and you’ll find it makes you happier and healthier.

What are you thankful for? We have so much to be grateful  for all year long, but sometimes, it takes a special holiday like Thanksgiving to remind us. Why do we find it so easy to complain? Why do we look at the negative? Why, in a wonderful 12 hour day, do we hold on to the 5 minute negative exchange we had at work or ill words with a loved one?

Being thankful takes practice sometimes. And research shows it is very good for our health. “…When we think about what we appreciate, the parasympathetic or calming part of the nervous system is triggered and that can have protective benefits on the body, including decreasing cortisol levels and perhaps increasing oxytocin – the bonding hormone involved in relationships that make us feel so good…”1*

But it goes beyond just feeling good. “…”Clinical trials indicate that the practice of gratitude can have dramatic and lasting effects in a person’s life,” says Robert A. Emmons, professor of psychology at UC Davis. “It can lower blood pressure, improve immune function and facilitate more efficient sleep.”…”1*

Another study that came out of the University of California San Diego’s School of Medicine found that grateful people actually have healthier hearts, with  less inflammation and healthier heart rhythms. Another study discovered that gratitude is an immune system booster. University of Utah and Kentucky researchers observed stressed-out law students and found that those who viewed themselves as optimistic had a higher number of disease-fighting cells in their bodies.1*

Being grateful can also be good for your waistline. “…People who keep a gratitude journal have a reduced dietary fat intake – as much as 25 percent lower. Stress hormones like cortisol are 23 percent lower in grateful people. And having a daily gratitude practice could actually reduce the effects of aging to the brain…”1*

Ralph Waldo Hemerson  said, “Cultivate the habit of being grateful for every good thing that comes to you, and to give thanks continuously. And because all things have contributed to your advancement, you should include all things in your gratitude.”2*

So make a list of the things that make you feel grateful and thankful. Keep it with you all year long and update it daily. Keep a gratitude journal. Say thank you to the people who help you every day whether it is the server at your local coffee shop or the bagger at the grocery store. People want to feel appreciated and you will inspire them to pass the kindness on to others. Tell the people you love how grateful you are for them. Tell yourself thank you…look at the good you do for your body, others, and the planet. In case you are needing some ideas…. 

Be thankful for your body.

Be thankful for your friends and family.

Be thankful for your freedom.

Be thankful the election is over.

Be thankful for sunshine,

Be thankful for rain.

I am so very thankful and grateful to all of you, our loyal customers and friends. I hope you have a very happy Thanksgiving and may the joy of being thankful boost your health and immune system all year long.

Healthiest wishes,

Kelli

 

www.bodybiotics.com

 

Resources:

  1. http://www.today.com/health/be-thankful-science-says-gratitude-good-your-health-t58256
  2. http://www.goodreads.com/quotes/14132-cultivate-the-habit-of-being-grateful-for-every-good-thing

No responses yet

Nov 13 2016

Just How Dangerous is Resistance to Antibiotics

Published by under Antibiotics

One of the world’s most serious health threats is an increased resistance to antibiotics.
More than 700,000 people die each year as a result of drug resistant infections.

The threat of antibiotic resistant superbugs is such a concern that in September of this year, all 193 UN member states met to discuss this mounting threat.  Together, they made an agreement “…to combat the proliferation of drug resistant infections, estimated to kill more than 700,000 people each year…”1*

During their first general assembly meeting on drug-resistant bacteria, and only the fourth high level meeting of the general assembly to address a health issue, UN Secretary General Ban Ki-moon said “…antimicrobial resistance is a “ fundamental threat” to global health and safety…”  Prior to the convening of the meeting, all 193 member states came together in a signed declaration “…to combat the proliferation of antibiotic resistance…” In this declaration,  the global response to superbugs follows a similar path  to that for combating climate change.  It requires that in two years, UN agencies and other groups will provide feed back and updates to the UN secretary general on this fight against superbugs.(1,2)* 

“If we fail to address this problem quickly and comprehensively, antimicrobial resistance will make providing high-quality, universal healthcare coverage more difficult, if not impossible,” said Ban. “It will undermine sustainable food production. And it will put the sustainable development goals in jeopardy.”1*

Scientists have long warned about patients developing resistance to antibiotic drugs. Alexander Fleming, who created penicillin in 1928, the first antibiotic, cautioned that by patients “under dosing”, one exposes their microbes to non-lethal quantities, which could result in them becoming resistant.1*

It is important for general awareness on many fronts to take place. Consumers, medical professionals, the pharmaceutical industry, the meat and dairy industry and governments all must come together to fight against this global epidemic.  People need to rely less on antibiotics and more on alternatives, including probiotics to boost their immune systems and treat their illnesses and infecitons. Antibiotics should only be taken when absolutely necessary. When they are taken, they need to be consumed according to the directions and finished entirely. 1*

If people, governments and the health care community don’t come together on this vital front, many common diseases could become untreatable. This is already happening in many areas of the world, especially in poorer regions of the world where clean water and crowded hospitals where infections can spread more easily. In many of these areas antibiotics can be purchased easily, yet in some cases they only buy a half a dose, which can lead to antibiotic resistance. Directions are not followed, and the results are dangerous, especially for the most vulnerable of society.(1,2)*

According to Margaret Chan, the director general for the World Health Organization,  “…The emergence of bacterial resistance is outpacing the world’s capacity for antibiotic discovery…” Only two new classes of antibiotics have come on the market in the past 50 years. Gram negative bacteria…those which lead to infections like pneumonia, meningitis and surgical site or wound infections in the health care setting are the types of things that have become more resistant to antibiotics. “…With few replacement products in the pipeline, the world is heading to a post-antibiotic era in which common infections, especially those caused by gram-negative bacteria, will once again kill….”(1,2)*

The good news is that the UN came together before this issue is completely out of control as was the case when they convened on the other health issues of HIV/AIDS and Ebola. But, people are still dying by the hundreds of thousands. But it will get much worse if this is not addressed.  This is why we continually remind our customers of the dangers of over using antibiotics and the importance of taking BODY BIOTICS™ Bio-Identical SBO Probiotics Consortia™ daily to boost the immune system and repopulate the gut after antibiotic therapy, regardless of when that was. If you took antibiotics as a child, you still need to repopulate your microbiome. Diet , exercise and stress all can lower our immune system and our ability to fight off disease and illness.   This is a serious world  health crisis that we have before us. Do your part by not taking antibiotics unless it is absolutely necessary. Avoid any meat or meat by products which used antibitiocs during the raising process. All of these things are leading to this crisis. Be careful out there!

Healthiest wishes,

Kelli

 

www.bodybiotics.com

 

Resources:

  1. https://www.theguardian.com/society/2016/sep/20/un-declaration-antibiotic-drug-resistance
  2. https://www.theguardian.com/society/2016/may/24/what-we-must-do-to-avert-antibiotic-catastrophe

No responses yet

Nov 06 2016

Why are some Foods Banned in some Countries but allowed in Ours

Published by under Food Additives,GMO's

Foods banned in other countries allowed in ours.
Reading labels is key to avoiding unwanted ingredients.

Last week we covered the first part of a two part series on foods or additives banned in other countries, yet still permitted in the United States. Part one covered food dyes and color additives, genetically modified foods, Olestra or Olean and farmed fish, notably salmon. This week we will look at four more. This reinforces  the importance of reading labels and being informed about what you are putting into your body.

Bread with Potassium Bromate

Potassium bromate is a chemical additive used in commercial baking. It improves the action of the gluten, helping with dough elasticity. It helps the dough to rise by trapping gases produced by yeast. It is supposed to cook out of the bread dough, but when too much is added or it doesn’t cook properly, some chemicals remain.

Potassium bromate is a category 2B carcinogen, and has been linked to kidney and nervous system damage, thyroid problems, gastrointestinal discomfort, and cancer in laboratory animals but with limited evidence that it causes cancer in humans. This potential threat is enough of a concern that it has been banned in Canada, China and the European Union. Though many companies don’t use it in their products, as it is not an essential ingredient, it can still be found in the US. So avoid purchasing foods that list “bromated flour” or “potassium bromate” in their ingredient list. (1,2)*

Ractopamine-Tainted Meat

Ractopamine is a beta agonist drug and repartitioning agent that increases protein synthesis in meat, reducing the overall fat content. Originally intended to treat asthma in mice, the result was it made them more muscular.  The U.S. pork industry feeds ractopamine “…to an estimated 60 percent to 80 percent of American pigs to rapidly boost growth rates. If you buy pork at your local supermarket, chances are that it came from a ractopamine-treated pig…” It is also estimated to be in 30% of ration-fed cattle and an unknown percentage of turkeys during their last days before slaughter. (1,3)*

Up to 20% of ractopamine stays in the meat we buy from the grocery store, according to estimates. While more than 160 countries across Europe, Russia, mainland China and the Republic of China (Taiwan) have banned the use of Ractopamine in their meat production, the US has not. We don’t even test for it. “…The European Food Safety Authority investigated ractopamine in 2009, concluding there was not enough data to show that it is safe for human consumption at any level…” This led to Russia issuing a ban on US meat imports until the US agrees to certify the meat is ractopamine-free.

“…Ractopamine is linked to reductions in reproductive function, increase of mastitis in dairy herds, and increased death and disability. It’s also known to affect the human cardiovascular system, and is thought to be responsible for hyperactivity, and may cause chromosomal abnormalities and behavioral changes…”(1,3)*

Brominated Vegetable Oils (BVO)

Banned in Europe and Japan, approximately 10% of sodas in the US still contain this synthetic chemical which distributes flavor more evenly in citrus flavored drinks. Originally patented as a flame retardant, “…it has shown to bioaccumulate in human tissue and breast milk and animal studies have found it causes reproductive and behavioral problems in large doses. Bromine is a central nervous system depressant, and a common endocrine disruptor. When ingested, bromine competes for the same receptors that are used to capture iodine. This can lead to iodine deficiency, which can have a very detrimental impact on your health. Bromine toxicity can manifest as skin rashes, acne, loss of appetite, fatigue, and cardiac arrhythmias…”(1,4)*

The FDA has flip-flopped on BVO’s safety originally classifying it as ‘generally recognized as safe’ but reversing that call now defining it as an ‘interim food additive’ a category reserved for possibly questionable substances used in food.” Many scientists of late have suggested that a new examination of BVO’s safety as a food additive be assessed now that newer technologies are available. “…In January 2013 PepsiCo (while acknowledging that they “don’t find a health and safety risk with BVO”) announced that in response to consumer concerns they would discontinue the use of BVO in their Gatorade line of drinks. The company stated at the time they “had no plans to remove [BVO] from Mountain Dew and Diet Mountain Dew,” but in May 2014 they reversed course and announced they were working to remove BVO from all their drinks, including Mountain Dew, Fanta and Powerade. Beverage giant Coca-Cola joined ranks with that announcement…” (1,4)*

Milk and Dairy Products Laced with rBGH

Recombinant bovine growth hormone, or rBST, also known as rBGH, is a genetically engineered hormone injected into dairy cattle to increase milk production. It forces cows to artificially increase milk production by 10 to 15%.(1,5)*

Approved by the FDA in 1993, (rBGH) is the largest selling dairy animal drug in America. It is a synthetic version of natural bovine somatotropin (BST), a hormone naturally produced in the cows’ pituitary glands. Monsanto developed the recombinant version from genetically engineered E. coli bacteria and markets it under the brand name Posilac. (1,5)*

rBGH is banned in at least 30 other countries, including the EU, Australia, New Zealand, Canada and Israel. It is believed to “…promote conversion of normal tissue cells into cancerous ones. Non-organic dairy farms frequently have rBGH-injected cows that suffer at least 16 different adverse health conditions, including very high rates of mastitis that contaminate milk with pus and antibiotics…” Its potential dangers to human health include increased risk for breast, colorectal and prostate cancer. (1,5)*

To make matters worse, the increased use of antibiotics to treat rBGH-induced inflammation in cattle, is now resulting in the development of antibiotic resistant bacteria. To what extent these are transmitted to humans is still unknown. Unless a product is labeled “NO rBGH, it most likely contains this ingredient.(1,6)*

To avoid potentially hazardous foods and harmful ingredients permitted in the US food supply, avoid processed foods and those foods on the GMO list. Eat organic whenever possible, and replace your regular meat and dairy sources for organic, grass-fed/pasture-raised versions. Supplement your diet with BODY BIOTICS™ Bio-Identical SBO Probiotics Consortia™, as antibiotic use, chemical additives, pesticides and other foreign substances in our diet need to be sequestered and eliminated and Body Biotics™ is beneficial for this process.

Healthiest wishes,

Kelli

 

www.bodybiotics.com

 

Resources:

  1. http://yournewswire.com/10-common-american-foods-that-are-banned-in-other-countries/
  2. http://www.livestrong.com/article/549792-long-term-health-impact-of-bromated-flour/
  3. http://www.fda.gov/AnimalVeterinary/SafetyHealth/ProductSafetyInformation/ucm257540.htm
  4. http://www.livescience.com/47032-time-for-us-to-ban-ractopamine.html
  5. http://www.snopes.com/FOOD/WARNINGS/bvo.asp
  6. http://www.sustainabletable.org/797/rbgh
  7. http://americannutritionassociation.org/toolsandresources/milk-america%C3%A2%E2%82%AC%E2%84%A2s-health-problem

No responses yet

Oct 30 2016

Are the foods you’re eating banned in other countries?

Published by under Food Additives,GMO's

Are the foods you’re eating banned in other countries?
Know which foods and additives to avoid by looking at the “banned items” list from other countries.

Over the last month, we have looked at the US food supply and what danger lurks unbeknownst to us.   Increasingly, consumers are becoming aware of what unwanted ingredients are in our foods and are acting out by choosing organic natural foods, as opposed to processed, packaged foods. Only when we stop buying these products will food producers consider healthier alternatives. After all, they give the people what they want as they are in the business of making money. As long as the FDA deems ingredients as safe, companies will continue to use them. It is up to us, as consumers, to be aware, read labels, and understand what we are eating. We can’t assume that because food producers are allowed to sell it, it must be ok to consume! *

The microbiome is directly affected when we feed it unnatural ingredients that it doesn’t identify as food. It stores it as fat or our cells try to manufacture it otherwise, resulting in multiple adverse health reactions. While small amounts may not harm you, over time it adds up and this cumulative affect does a number on our guts and our health. The increase in many diseases is thought to be brought on by all the additives, preservatives and chemicals in our diets, which our bodies don’t recognize. *

Did you know there are a number of foods and ingredients that are banned in other countries, yet still allowed in the US? If a country goes so far as to actually ban a food or ingredient, that is reason enough to be concerned as to how unhealthy it might be.1 *

Foods the US allows but other countries have banned include:

  • Processed Foods Containing Artificial Food Colors and Dyes

There are more than 3,000 food additives to include preservatives, colorings, and flavorings added to foods in the US. They can be found in baby foods and many foods targeted towards children. Due to research showing they are toxic and produce negative health effects, including an adverse effect on children’s behavior, they are banned in Norway, Austria the UK, along with most EU countries. The most commonly used dyes in the US are red 40, yellow 5, yellow 6 and blue 1 and 2. They are found in boxed macaroni and cheese, jell-o, cheddar flavored crackers and many children’s cereals.”…Research has shown this rainbow of additives can cause behavioral problems as well as cancer, birth defects and other health problems in laboratory animals. Red 40 and yellow 6 are also suspected of causing an allergy-like hypersensitivity reaction in children. The Center for Science in the Public Interest reports that some dyes are also “contaminated with known carcinogens…” (1,2)*

It’s essential to read labels. For example, Kraft, who used to use artificial dyes in their macaroni and cheese in the US, while using natural coloring abroad, has answered the public outcry and now uses natural coloring here in the US too. They rely on annatto, paprika extract and beetroot while the generic counterpart is still using artificial dyes. As long as the FDA allows companies to use them, they will. The brighter colors appeal to consumers, especially children, who are driven by what looks most appealing. (1,2)*

  • Genetically Modified foods (GMOs)

While genetically modified foods are grown in our country and other parts of the world, many countries of the European Union have said no to GMOS They have strict laws against GMOs due to concern for public and environmental health. While all  28 nations require GMO labeling, 19 countries don’t allow them at all. They are: “…Austria, Belgium for the Wallonia region, Britain for Scotland, Wales and Northern Ireland, Bulgaria, Croatia, Cyprus, Denmark, France, Germany, Greece, Hungary, Italy, Latvia, Lithuania, Luxembourg, Malta, the Netherlands, Poland and Slovenia…” (1,2,3,4)*

“…Mounting research now shows that animals fed genetically engineered foods, such as corn and soy, suffer a wide range of maladies, including intestinal damage, multiple-organ damage, massive tumors, birth defects, premature death, and near complete sterility by the third generation of offspring. Unfortunately, the gigantic human lab experiment is only about 10 years old, so we are likely decades away from tabulating the human casualties…”1*

  • Preservatives BHA and BHT

BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are preservatives used to stop foods from going rancid. Both are banned in parts of the EU and Japan, while the UK doesn’t allow BHA in infant foods. These preservatives, manufactured from petroleum, are commonly used in butter spread, nut mixes, breakfast cereals, gum, dehydrated potatoes, meat and beer, just to name a few. They are “…known to cause cancer in rats, and may be a cancer-causing agent in humans as well…” (1,2)*

“…”According to the US Department of Health and Human Services, National Toxicology Program’s 2011 Report on Carcinogens, BHA “is reasonably anticipated to be a human carcinogen.” It may also trigger allergic reactions and hyperactivity, while BHT can cause organ system toxicity…” 1*

Though it is still on the FDA’s GRAS list, it is best to avoid foods containing these preservatives.5*

  • Olestra/Olean

Proctor and Gamble created Olestra, also known as Olean, as a calorie- and cholesterol-free fat substitute. It can be found in fat-free snacks like chips and French fries in the US, but it is banned in the EU,UK and Canada. Named by Time Magazine as “one of the worst 50 inventions ever” it still manages to find its way to our grocery store shelves. As long as consumers believe that “fat-free” snacks are healthier than real food, companies will continue to make products with this ugly ingredient. A 2011 study from Purdue University concluded that “…rats fed potato chips made with Olean gained weight…” and “… there have been several reports of adverse intestinal reactions to the fake fat including diarrhea, cramps and leaky bowels. And because it interferes with the absorption of fat soluble vitamins such as A, D, E and K, the FDA requires these vitamins be added to any product made with Olean or olestra.”…” (1,3,6)*

  • Farmed fish…namely, farmed salmon

Farmed salmon are raised on a diet of grains, many of them genetically modified, along with antibiotics and other drugs and chemicals. This unnatural diet leaves the flesh of the salmon a grayish color, so farmers then add synthetic astaxanthin  (made from petrochemicals) to give it the pale pink color. Synthetic Astaxanthin has not been approved for consumption by humans and has known toxicities. While natural astaxanthin found in fresh sockeye and Alaskan salmon, shrimp, lobster, krill and other seafood, and derived from algae, is a great source of antioxidants, the synthetic version is a different story. There is some research suggesting it can cause damage to your eyesight. Banned in Australia and New Zealand, farmed salmon is still sold in the US. To get healthy fish, avoid farmed fish and look for Wild sockeye or Alaskan salmon instead. Most restaurants serve farm raised salmon, so buyer beware. (1,3,8,9)*

The list continues, and we will continue it next week. Knowing these foods have been a part of our diet for a long time, you may wonder, what have I done to my body? Body Biotics™ Bio-Identical SBO Probiotics Consortia™ helps detox your body of these unwanted chemicals. It corrects the balance of the gut by replenishing it with friendly bacteria, which crowds out the bad. With a proper balance of microbiota, a good organic diet, and proper exercise and water, you can rebalance your gut and help these unrecognized chemicals find their way out of your cells and your body.

Next week we will look at several more ingredients that are banned elsewhere but allowed here.

Healthiest wishes,

Kelli  

www.bodybiotics.com

Resources:

  1. http://yournewswire.com/10-common-american-foods-that-are-banned-in-other-countries/
  2. https://www.thestreet.com/story/13202730/1/only-in-america-harmful-food-additives-still-used-in-bread-and-soda.html
  3. http://naturalsociety.com/6-fda-approved-foods-banned-in-other-countries/
  4. http://www.ecowatch.com/its-official-19-european-countries-say-no-to-gmos-1882106434.html
  5. http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm091048.htm
  6. https://en.wikipedia.org/wiki/Olestra
  7. http://www.fda.gov/AnimalVeterinary/SafetyHealth/ProductSafetyInformation/ucm257540.htm
  8. http://www.naturalnews.com/043855_synthetic_astaxanthin_antioxidants_natural_products_market.html
  9. http://superfoodly.com/natural-astaxanthin-foods-best-high-potency-food-sources/

No responses yet

Oct 23 2016

Our Soils have been Depleted of Vital Nutrients

Published by under GMO's,Organic

Depleted soils equal less nutritious vegetables.
Vegetables grown in commercial soil today are not as healthy as years ago.1*

 

Did you know that the vegetables we eat today are not as nutritious as the ones eaten 100 years ago? A carrot is still a carrot, but the nutritional value has gone down as our soils have been depleted of vital nutrients brought about by years of intensive agricultural methods including the application of chemical fertilizers and pesticides and overfarming. These practices, in an intense effort to bring about larger and greater crops, have stripped our soils of vital nutrients and friendly bacteria once enjoyed a century ago. 1*

This topic was explored by Donald Davis and a team of researchers from the University of Texas (UT) at Austin’s Department of Chemistry and Biochemistry. This landmark study, which was published in December 2004 in the Journal of the American College of Nutrition, reviewed US Department of Agriculture nutritional data for 43 different fruits and vegetables from 1950 and also 1999. They found “…declines in the amount of protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and vitamin C over the past half century…” They attributed this decline in nutritional content to “…the preponderance of agricultural practices designed to improve traits (size, growth rate, pest resistance) other than nutrition…”1*

.“…“Efforts to breed new varieties of crops that provide greater yield, pest resistance and climate adaptability have allowed crops to grow bigger and more rapidly,” reported Davis, “but their ability to manufacture or uptake nutrients has not kept pace with their rapid growth.” There have likely been declines in other nutrients, too, he said, such as magnesium, zinc and vitamins B-6 and E, but they were not studied in 1950 and more research is needed to find out how much less we are getting of these key vitamins and minerals…”1*

But this isn’t the only source for this information as the The Organic Consumers Association found  other studies with similar conclustions. “…A Kushi Institute analysis of nutrient data from 1975 to 1997 found that average calcium levels in 12 fresh vegetables dropped 27 percent; iron levels 37 percent; vitamin A levels 21 percent, and vitamin C levels 30 percent. A similar study of British nutrient data from 1930 to 1980, published in the British Food Journal,found that in 20 vegetables the average calcium content had declined 19 percent; iron 22 percent; and potassium 14 percent. Yet another study concluded that one would have to eat eight oranges today to derive the same amount of Vitamin A as our grandparents would have gotten from one….”1*

It is still vitally important to eat lots of fruits and vegetables. But it is a sad fact that those grown with conventional practices are just not as healthy as they were years ago. And like the other topics we’ve covered in the last few weeks, this is something that many consumers haven’t really been aware of until recently, since the importance of organic farming has become a greater part of our daily dialogue and in the news. There is not a sign posted over the vegetables and fruits in the grocery store telling us where they were grown, how they were grown and what fertilizers and pesticides were used in their growth. Additionally, there is not a sign letting us know if they are a genetically engineered item or not.

Fortunately, some grocery stores are listening to the public and providing an organic produce section. If you are lucky enough to have a Whole Foods in your neighborhood, you will see signs stating “conventional” or “organic”. This allows you the choice of choosing vegetables and fruits that have been grown by conventional methods or organic methods. These practices are so important, and perhaps with time, all grocery stores will share this same information with its customers.

Why is organic soil healthier for producing produce?

  • Nutrients are released more slowly
  • The soil is healthier for the long run
  • The environment benefits for the long term
  • It is safer for consumers
  • Plants grow more slowly, reaping more nutritional benefits
  • It is full of healthy bacteria, key for good digestive health 2*

 

Body Biotics™ Bio-Identical SBO Probiotics Consortia™ was developed based on this knowledge that our soils are not the same as they used to be. We understand that without the healthy soil born bacteria, our microbiomes become out of balance and the unfriendly bacteria can outweigh the friendly. Combine this with the use of antibiotics, a poor diet and other environmental factors, and our guts can really get out of whack.  Body Biotics™ helps replenish those friendly, soil borne bacteria back into your microbiome.

So eat organic whenever possible! Take your Body Biotics™ daily. Support organic farmers and grocers, and perhaps we can get our soil and produce back to the nutritional levels of years ago.

Healthiest wishes,

Kelli

 www.bodybiotics.com

Resources:

  1. https://www.scientificamerican.com/article/soil-depletion-and-nutrition-loss/
  2. http://www.thesustainabilitycouncil.org/benefits-of-organic-fertilizers.html

No responses yet

Oct 16 2016

Artificial Food Dyes should be a Tale of Caution

Published by under Food Additives

Artificial dyes banned in other countries are still found in many of the foods we eat.
Food dyes, found in many of our processed foods can cause hyperactivity in kids along with other adverse health effects.1*

This week, we are continuing our look at the food supply in our country and how it has changed since the early 1900s. The wholesome diets once consumed by our ancestors have been replaced with diets full of processed foods, added sugars, preservatives and chemicals. Our meats are tainted with antibiotics and growth hormones and many of our crops have been genetically engineered. Food producers, in their efforts to make food look and taste more enticing, are selling products that look good but are not always good for our health. As a consumer, it is easy to assume that if the grocery store is allowed to sell it, then it must be ok! While eating many of these foods may not kill us instantly, they lead to weight gain, metabolic syndrome and other diseases brought on by an unhealthy diet.

One way that food manufacturers make their products look more appealing –especially to children–is by adding food dyes and colorings. There are seven artificial dyes approved for use in our foods. You’ll probably recognize the most common dyes…Red 40, Yellow 5 and 6. These three make up more than 90% of the market. Created synthetically – some by burning coal tar and other derived from petroleum byproducts such as tartrazine and erythrosine – they offer no nutritional value and are considered to be possibly harmful. Already, the FDA has banned some food dyes after they found they caused health problems from minor illness to cancer, but very little research has been done to prove the ones that remain on the market are safe. 1*

One of the more well publicized negative health effects of food dyes is their adverse effects on children’s behaviors. Give a blue, sugar drink to a child with ADHD and you’ll know what that means. ”…Research has shown this rainbow of additives can cause behavioral problems as well as cancer, birth defects and other health problems in laboratory animals. Red 40 and yellow 6 are also suspected of causing an allergy-like hypersensitivity reaction in children. ..” (1,2)*

Food dyes have been banned or carry warning labels in the European Union and other countries. In the countries where these food dyes are banned, companies use natural coloring instead such as beetroot, paprika, annatto, carrots. If food manufacturers are selling the same foods in other countries with natural dyes, why can’t they do the same in ours? As long as the FDA allows it, companies will continue to use the cheaper, brighter dyes. They appeal to kids in particular. When it comes to food additives in our country, the policy seems to be innocent until proven guilty. The problem is, by the time research has been done to prove these additives, chemicals and dyes are harmful, we have been eating them and feeding them to our kids for a period of time.*1,2)*

According to the FDA website, “…FDA evaluates safety data to ensure that a color additive is safe for its intended purposes. Color additives that FDA has found to cause cancer in animals or humans may not be used in FDA-regulated products marketed in the United States…”3*

Because many of the foods that contain artificial dyes are highly processed, you can safely assume that by avoiding processed foods, you will most likely will be eliminating dyes from your diet. This is true, but buyer beware! They are added to many foods you may not suspect. For example, farm raised salmon has synthetic astaxanthin made from petrochemicals added to it to give it the appetizing orange color. Without it, it would be an unappealing grayish color. This coloring has not been approved for human consumption and has known toxicities. It is banned in Australia and New Zealand already, but still sold in the US. It is best to avoid farm raised salmon and go for fresh wild sockeye or Alaskan Salmon.2*

As long as food dyes are allowed in the US food market, it is up to each of us to be proactive in our food choices. Our bodies don’t recognize these chemicals as food, so it doesn’t know how to process them. The compromise our guts, and our overall health, so it’s imperative to do your part to rid your body of these unwanted chemicals and other impurities. This is where Body Biotics™ comes in. When you take Body Biotics™ Bio-Identical SBO Probiotics Consortia™, you are not only populating your gut with the good bacteria so necessary for good health, you are naturally removing these unwanted toxins from your system that have accumulated over the years. Eat organic, avoid processed foods, add friendly bacteria to your diet whenever possible, and read labels!2*

Healthiest wishes,

Kelli

www.bodybiotics.com

 

Resources:

  1. https://cspinet.org/new/pdf/food-dyes-rainbow-of-risks.pdf
  2. http://yournewswire.com/10-common-american-foods-that-are-banned-in-other-countries/
  3. http://www.fda.gov/ForIndustry/ColorAdditives/ColorAdditivesinSpecificProducts/InFood/default.htm

No responses yet

Oct 09 2016

News Flash – Food is Designed to Taste Good

Published by under Food Additives

All food is not created equal.
“…Today, what we call “food” is often little more than a bunch of highly refined ingredients mixed together with a range of artificial chemicals designed to taste so good that we can’t stop eating…”1*

Over the last two weeks, we have been looking at how our food supply has changed over the last century. We talked about our attitude regarding sugar after Harvard scientists in the ‘60s tweaked research results in favor of sugar over fat and its role in coronary heart disease. We also looked at the many changes that have taken place in the meat and dairy industry without our knowledge. This week we will look at another change that’s taken place in our food supply and its drastic impact on our health and that is in the area of processed foods.  

There was a time when meals were prepared primarily from scratch. Fresh meats and produce were the main staples of every diet, and they were raised or purchased from a local butcher and pulled directly from the rich soil of  the family garden, full of SBOs, the friendly bacteria so important to good gut health. Eggs were collected from the family chickens,  bread and pies were baked by someone at home. Fresh, whole foods and raw ingredients were combined in the kitchen at home at every meal. Though this may sounds like something from an episode of Little House on the Prairie, it wasn’t that long ago that this was a way of life.

To cook every meal from scratch takes planning and effort. Time, now a luxury for so many, is something many households don’t have.  People have jobs, school, sports and busy lives, and for this reason, so many turn to processed or fast food for a quick meal. A 2012 study out of the University of North Carolina Chapel Hill, found that 60 percent of the calorie intake of Americans is coming from highly processed foods to include cookies, candy, snack foods and soda. They defined highly processed foods as “multi-ingredient goods that are not clearly recognizable as coming from a plant or animal food source…”1*

So what is a processed food? “…Components in a food are modified when processed, which changes the way that our bodies are able to digest it, regardless if the food is fully processed, minimally processed or refined…” Processed foods are full of sugar, corn syrup, sodium, fat and chemicals. Due to these added ingredients, these foods are addictive, causing your body to crave more instead of leaving you satiated. They are made to withstand an extended shelf-life due to the preservatives, additives, and chemicals which ensure the product’s flavor and texture over time. Even if you skip fast food restaurants, you must remember that processed foods are anything that comes in boxes and packages at the grocery store with a list of long ingredients, many of which you can’t pronounce. White bread, crackers and cookies, boxed brownie and cake mixes, cereals, frozen meals and pizza, noodles in a carton, instant soups, microwavable meals breakfast sandwiches, canned foods and any other pre-made foods are considered processed. (1,2,3)*

 “…Since the year 1970, average calorie intake has increased by 425 kcal/day, with a sharp increase around the year 1980, which coincides with the beginning of the obesity epidemic…”  As the population shifted their focus away from home cooking, to processed, “hyperpalatable foods” they became sicker and fatter. Our sugar intake has increased 10 fold due to the introduction of high fructose corn syrup. As fat was blamed for heart disease (as we mentioned in our blog a couple of weeks ago), people almost eliminated lard and butter from their diets yet replaced that with margarine and processed seed and vegetable oils, which are even worse. “There hasn’t been any massive shift in the type of macronutrients that are eaten. However, the quality of foods have deteriorated significantly…” When we consume too many processed foods, even if you exercise, it can still lead to obesity, heart disease, diabetes, cancer, high cholesterol, hypertension, strokes,  and other metabolic diseases. It plays havoc on the microbiome. (1,2,3)*

While we weren’t paying attention, food manufacturers have been making money with products that taste good but are not good for us. But we have the power and choice of what we purchase. We’ve seen the result of taking short cuts and eating fast, instead of healthy in the way of obesity and increased metabolic diseases. But people are making the shift back towards whole foods again. Of course, the convenience and easy access to processed foods makes it very difficult to eliminate them completely from our diets, but awareness is key.

What can you do? Try to stick to whole foods…those that are in their natural form…fruits, vegetables, fresh fish and meats, nuts, oats, seeds…you get the picture. Look at a package’s ingredients and if you don’t recognize the ingredients, head back to the produce section! Shop the perimeter of the store…the healthier, whole foods are located there.  Avoid fast food restaurants.  If you are going out to eat, choose wisely. Chipolte serves organic meats and no GMOs…Stay away from the tortillas, and you can get a nice fresh salad with fresh ingredients.  Plant  your own garden at home in healthy organic soil. Take the time to cook at home, because despite how busy you are, it is the healthiest way to feed yourself and your family. Give your entire family Body Biotics™ Bio Identical SBO Probiotics Consortia™ to replenish the gut with healthy bacteria that is not found in most foods people eat. It takes a little time and commitment, but what is more important than your health? 3*

Healthiest wishes,

Kelli

 

www.bodybiotics.com

 

Resources:

  1. https://authoritynutrition.com/sad-tory-of-the-western-diet/
  2. http://dailyburn.com/life/health/news-processed-foods-study-040115/
  3. http://www.onegreenplanet.org/natural-health/10-tips-for-shifting-from-processed-foods-to-whole-foods/

No responses yet

Oct 02 2016

Animals Consume 80 Percent of all Antibiotics in USA

Published by under Antibiotics

A few beefs with the meat industry.
What goes into the meat you eat may not be what we think. *

Last week we talked about how back in the 1960’s, a group of Harvard Scientists were paid by the sugar industry to present research regarding sugar in a favorable light. The news was reported in a high profile, well-respected journal and has influenced the public’s opinion for years. While consumers were led to believe one thing, the truth and reality regarding the health risks of sugar were buried for years while the public focused its concern elsewhere. While the sugar industry purposely deceived the public, there are other sectors of the food industry that while not being intentionally deceptive, are not completely transparent either.

Dairy and meat are foods that we consume a great deal of, yet there is not a lot of knowledge on the consumer’s part about the source from where it came. In this respect, we are somewhat in the dark about what we are really putting in our bodies and over time we have found that meats and dairy are from livestock that have been treated with antibiotics to speed their growth, fed genetically modified feed of corn and soy, and raised in crowded, inhumane conditions. While we don’t give it much thought, the livestock industry does what it can to increase profits while meeting demand…but at what cost to the health of the public and the humane treatment of the animals?1*

Meat has always been a staple in our diets. Our grandparents and their ancestors before them included meat at every meal. Back then, the meat they were putting in their bodies was in its healthiest form.  Meat came from a butcher, who most likely knew the person raising the meat he sold, and possibly knew the animal himself. Milkmen delivered bottles of fresh milk to the door step from a local dairy. Many people raised their own meat, had their own cows that had to be milked daily, and raised chicken for eggs and meat. I recall my grandmother telling me she had been told to “go out and get a chicken for dinner.” She couldn’t bring herself to “wring its neck” so she had to find someone else who did. They proceeded to pluck the feathers, clean the carcass and cook the meat in their own kitchen. They knew what was going into the meat they ate, because they fed and cared for their own livestock. 2*.

During the 1940s, livestock production began to change due to breakthroughs in pesticides and fertilizers as well as in medicine, animal nutrition and machinery. Industrialized farming began to take hold. Science was evolving, as seen with the discovery of Streptomycin by Selman Waksman, for which he received the Nobel Prize in medicine for his discovery. Waksman had been seeking a cure for certain livestock diseases but found that Streptomycin was effective on so much more. It worked on many diseases previously only treated with penicillin, but was also effective against tuberculosis, pneumonia, urinary infections, typhoid fever and dysentery. It also helped eradicate bovine tuberculosis, mastitis, an infection found in dairy cattle’s udders. 3*

 While farmers and researchers were giving their livestock this antibiotic to combat disease and illness, they discovered something else which changed the livestock industry going forward. They found that the animals receiving these antibiotics were not only healthier, but they were growing at a faster rate, without increasing their food intake. This is when animals started to receive these antibiotics in their feed for sub-therapeutic reasons…. whether they were sick or not. Today, approximately 80% of all antibiotics used in the US are given to farm animals. That means only 20% of antibiotics, developed to fight illness in humans, is given to people. (3,4)*

.“…The meat industry doesn’t publicize its use of antibiotics, so accurate information on the amount of antibiotics given to food animals is hard to come by. Stuart B. Levy, M.D., who has studied the subject for years, estimates that there are 15-17 million pounds of antibiotics used sub-therapeutically in the United States each year. Antibiotics are given to animals for therapeutic reasons, but that use isn’t as controversial because few argue that sick animals should not be treated…”3*

The meat industry doesn’t broadcast their use of antibiotics for growth purposes, nor do they broadcast the living conditions, or the type of food they are giving their animals. So, as a consumer,  it is very difficult to know exactly what you are eating .While the meat or dairy industry is not being deceptive, they are not being overly transparent either and presenting us with the farm conditions on each package of meat. As consumers, we are trusting that our food is coming from a clean and healthy source, when it may not be the case. 4*

If you go out to eat, it is very difficult to know what you are really getting. Some restaurants are committed to serving antibiotic free meats. You can buy Certified Organic meats at most grocery stores, which, according to federal standards, means they prohibit antibiotic use in their meats.4*

If you are concerned about what you are eating, the best answer is to make sure your meat and dairy is certified organic. Look for eggs from free roaming chickens, and beef from free range cattle that are grass fed. Do your own research and seek out the farms whose practices you agree with most. Over use of antibiotics in meats and dairy has led to an even bigger problem and that is the creation of superbugs which become resistant to antibiotics. Many farmers are looking into adding probiotics to the diets of their farm animals and are finding it effective against preventing disease. It is important that we don’t overuse antibiotics. It is also important to supplement with BODY BIOTICS™ Bio-Identical SBO Probiotics Consortia™. If we are taking such care in our own bodies, why wouldn’t we expect the same standards for the meat we eat? *

Healthiest wishes,

Kelli

www.bodybiotics.com

 

 

Resources:

  1. http://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat
  2. http://naturallysavvy.com/eat/food-then-and-now-how-nutrition-has-changed
  3. http://www.livinghistoryfarm.org/farminginthe40s/crops_09.html
  4. http://www.sustainabletable.org/257/antibiotics

No responses yet

Next »

Hide me
Enter To Win 3 Bottles Body Biotics - Drawing Dec. 10th. U.S.A. Only
  Name: Email:
Show me
Build an optin email list in WordPress [Free Software]