GMO wars - Monsanto suing DuPont to see who will dominate the world's food supply

Biotechnology giant Monsanto is suing one of its largest rivals, DuPont, for what the company says are violations of a licensing agreement established between the two firms back in 2002. And at the very same time, DuPont is suing Monsanto for allegedly, illegally withholding important details from the federal patent office about its Roundup Ready trait, as well as for allegedly engaging in anticompetitive business practices that restrict competitive agriculture.

Many people are unaware of this, but DuPont's Pioneer Hi-Bred division, which produces seeds, several years ago tried to develop its own genetically-modified (GM) soybean product known as Optimum GAT that was intended to rival Monsanto's Roundup Ready GM soy product. When the original Optimum GAT product failed to perform as intended; however, DuPont decided to add Monsanto's Roundup Ready trait onto Optimum GAT's existing glyphosate-resistant trait, a fact that did not come to light until 2009.

Once DuPont's trait-blending activity became public knowledge, Monsanto initiated legal action against DuPont for allegedly using its own Roundup Ready trait in violation of the established licensing agreement between the two companies, which prohibited DuPont's creation of a GM soy product containing multiple GM traits. According to Monsanto, DuPont illegally used the Roundup Ready trait without a license in hundreds of seed lines back in 2008.

"For years, they told the world GAT was going to work," said George C. Lombardi, an attorney for Monsanto, during Monsanto's opening arguments before the jury. "When it failed, they relied on the Roundup Ready product."

But DuPont, in its own defense, says Monsanto's Roundup Ready patent is unenforceable because it was not properly obtained. According to the company, Monsanto failed to disclose pertinent details in its patent filing about how Roundup Ready seeds work, and how they are made. In fact, DuPont alleges Monsanto actually lied to the federal government in order to obtain the patent, which means it cannot legally be considered valid.

"(Monsanto's Roundup Ready soybean patent) is invalid and unenforceable because Monsanto intentionally deceived the United States Patent and Trademark Office on several occasions as it procured the patent," said Thomas L. Sager, DuPont Senior Vice President and General Counsel, in a recent statement.

The trial, which is expected to last several weeks, officially began on July 9, 2012. Some commentators believe the case will more than likely be settled rather than take its full course because neither Monsanto nor DuPont want to be hit with a surprise verdict. If the case does proceed; however, Monsanto's Roundup Ready patent could end up being declared null and void, which would be a significant victory for food freedom.

Sources for this article include:

http://www.sfgate.com

http://www.nasdaq.com

http://www.bloomberg.com

Source: http://www.naturalnews.com/036596_Monsanto_DuPont_GMOs.html#ixzz21rpfAwlG

Heal your thyroid by banishing inflammation, boosting immunity and improving digestive health

Thyroid hormones regulate other hormones, including the adrenal glands' adrenaline production. Thyroid gland hormones also influence cellular metabolism, digestion, libido, and overall energy.

There are three maladies involving the thyroid. Not everyone knows he or she has a thyroid issue even while exhibiting low energy or the inability to lose weight. One is an autoimmune disease and the other two are conditions.

The disease is known as Hashimoto's disease, which actually slowly destroys the thyroid while potentially creating both conditions. In addition to both conditions alternating with Hashimoto's disease, a swollen thyroid or goiter which becomes evident.

The two conditions are hypothyroidism, not enough hormone production or utlization, and the other is hyperthyroidism, or overactive thyroid that causes too much hormone production.

Hypothyroidism is the more common condition with its symptoms of low energy, fatigue, low libido, overweight problems and sensitivity to cold.

Hyperthyroidism can lead to nervousness, restlessness, manic behavior, and difficulty concentrating. Goiter and weight loss can also manifest. Pre-Nazi Germany used sodium fluoride to reduce the excessive hormone production of hyperthyroid patients.

Now, fluoride is in over 75 percent of USA's public water supplies, to keep American citizens dumb and docile with decreased thyroid hormone production.

It's a good idea to eliminate the possibility of Hashimoto's disease before pursuing hypothyroid solutions because the solutions for hypothyroidism are actually dangerous for those with Hashimoto's disease.

Hypothyroidism signs and remedies

Hypothyroidism may be the most common hormonal deficiency in the Western world. It can even occur when the thyroid does produce enough thyroid hormones that are not utilized properly. That's known as thyroid hormone resistance, which produces the same symptoms as hypothyroidism.

Many who think they have fibromyalgia may simply have one of these two manifestations of hypothyroidism. According to Dr. John Lowe, conventional testing can fall short of diagnosing hypothyroidism, especially for those with thyroid hormone resistance.

That's because the T3, T4, and TH hormone counts can appear normal with someone experiencing thyroid hormone resistance. Also, allopathic endocrinologists often have a low expectation of normal. When it comes to remedying thyroid hormone resistance, the high amounts of thyroid hormone Dr. Lowe recommends shock the average endocrinologist.

Dr. Lowe has discovered that treating fibromyalgia complaints the same as hypothyroidism works very well. He uses an additional TRH (thyroid releasing hormone) test with symptom observations.

A simple self-administered test would be to take your temperature immediately upon waking up from a regular night's sleep. A low temperature indicates probable thyroid hormone deficiency, according to Donna Gates of Body Ecology website.

Here is an abbreviated list of other symptoms, most of which resemble fibromyalgia.

* Fatigue mistaken as fibromyalgia
* Unable to lose or stop gaining weight
* Feeling cold easily and often
* Dry skin, eyes, or hair
* Excess muscle tension
* Low immunity
* Low basal body temperature
* Delayed tendon reflex, when the foot returns position slowly after tapping the Achilles heel

Dr. Lowe's complete list of symptoms can be found here: (http://www.drlowe.com/geninfo/hyposymptoms.htm)

It's common for holistic health practitioners to recommend a quality iodine supplement or seaweed consumption. Iodine is thyroid food. They also recommend various natural thyroid hormone supplements.

It makes sense that increased fibromyalgia incidents coincide with a rise in iodine deficiency since iodine was taken out of table salt. Increasing iodine or using thyroid hormone supplements will help a thyroid that's hormone deficient.

Additionally, a comprehensive metabolic approach is required that could also prove helpful for Hoshimoto's disease.

Avoid inflammation causing processed foods and pharmaceutical drugs. Eat organically produced whole vegetables, nuts, legumes, fruits and grains (some say eliminate grains). Hydrate with non-fluoridated water, exercise, and stress less. (http://www.naturalnews.com/032129_fluoridation_intelligence.html)

Sources for this article included:

http://bodyecology.com/articles/low_thyroid_symptoms.php

http://bodyecology.com

http://bodyecology.com

http://thyroid.about.com/cs/hypothyroidism/a/hashivshypo.htm

Learn more: http://www.naturalnews.com/036522_thyroid_inflammation_immunity.html#ixzz21COM4eXm

Dangers of artificial food colors

"Should the FDA be so permissive with chemicals in food, suspect or not, that amount to little more than marketing?" asks The Daily Green (http://www.thedailygreen.com/healthy-eating/eat-safe/artificial-food-...). This question is particularly pertinent considering that colorings have not always proven to be harmless.

Citrus Red 2, Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2 and Green 3, --which include some of the most commonly used artificial food colorings--have all been identified as being, or being contaminated with, potential cancer-causing chemicals, according to the Center for Science in the Public Interest. And Blue 1, Red 40, Yellow 5, and Yellow 6 are known to trigger reactions in those with allergies.

History paints an ugly food color portrait

Until the twentieth century, food coloring could only be obtained from what people found in nature. Ancient Romans used saffron and other spices to put a rich yellow color into various foods (http://homecooking.about.com/od/foodhistory/a/foodcolorhistry.htm). Other frequently used natural colors included paprika, turmeric, beet extract, and petals of various flowers.

But many of the other frequently used natural colors were not only unappetizing, but downright dangerous (http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2009.00089.x/p...). Bakers added chalk to whiten bread, for example, and sweets manufacturers loaded candy with vermilion (which contains mercury), red lead, white lead, verdigris (which is a copper salt), blue vitriol (which contains copper) and Scheele's green (which contains both copper and arsenic).

The science of food coloring evolved from there and technology created a new kind of dye derived from coal tar, a waste product of coal gas and coke. The synthetic dyes came to be known at coal-tar colors and they are what we still use today.

By the beginning of the 20th century, some 695 of these had been synthesized, and over 80 were on the market. While they were generally a safer alternative to metal salts and used in less quantity, they were still unregulated.

In 1938, responsibility for regulating and enforcing color was granted to the newly instituted Food and Drug Administration. At that point, there were 15 synthetic colors approved for use in foods, 6 of which are still used today.

Modern food colorings have their own problems

While manufacturers were no longer adding mercury or arsenic to their products, food-coloring dangers took center stage, yet again, in the 1950s after many children became ill from eating Halloween candy containing the Orange 1 food coloring. The FDA banned the color after more rigorous testing suggested that it was toxic (http://www.nytimes.com/2011/03/30/health/policy/30fda.html).

Red 32 and Orange 2 were also delisted due to the same Halloween incident, according to the Harvard Law School paper, The Palette of Our Palates: A brief history of food coloring and its regulation.

The controversy continued when, in 1976, the agency banned Red 2 because it was suspected to be carcinogenic, according to The New York Times (http://www.nytimes.com/2011/03/30/health/policy/30fda.html).

Other colors have since been banned in the US including: Violet 1; Reds 2 and 4; Yellows 1, 2, 3 and 4, and Yellow 5 is undergoing testing, according to Encyclopedia Britannica (http://www.britannica.com/EBchecked/topic/212658/food-colouring).

The FDA decided to remove Red 2 from the provisional list in 1976, after Conflicting studies were published. Some studies showed the dye was safe and others showed that it was not safe and, in fact, caused breast and intestinal tumors in rats and was toxic to gonads and embryos. The FDA de-listed it stating that the color industry had not met its burden of proving the safety of Red 2.

Yellow 5 was the successor to Red 2 in popularity. The color, sometimes called Tartrazine, also had its own problems. It was one of the dyes singled out in 1977 by Ralph Nader's Public Citizen Health Research Group as unsafe. The group pointed to the de-listing of Red 2 and Red 4 a year earlier as evidence that dyes we consider "safe" are often later shown to be toxic.

While the FDA said that Public Citizen was "overstating the issue and causing public alarm that is simply not warranted," they simultaneously admitted that Yellow 5 caused severe allergic reactions in a small number of people.

Is the FDA doing a better job today?

The FDA suggested that problems associated with artificial coloring might be akin to a peanut allergy or intolerance to these substances and not to any inherent toxic properties of the colorings themselves, said the New York Times.

This may not be accurate, according to a 2004 Southampton University study covered by the BBC. A team of researchers found that adding food colors to children's diets increased hyperactivity rates in all young children, not just those who were allergic to food colorings or who had Attention Deficit Hyperactivity Disorder (http://news.bbc.co.uk/2/hi/health/3742423.stm).

"I want this to address a fundamental issue which is 'Why do we have to have colored food?' said Professor John Warner, the study's author.

"It's absolutely imperative to have follow up studies because we are not now just talking about a population of children with a particular problem we are saying there's a potential for this to be an effect on all children," he said. "And, if that really is the case, then food coloring should be removed."

Consumers can avoid synthetic food colorings by checking labels in grocery stores or by shopping at chains like Whole Foods Market and Trader Joe's, which refuse to sell foods with artificial coloring.

Sources for this article include
http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2009.00089.x/p...
http://www.britannica.com/EBchecked/topic/212658/food-colouring
http://www.thedailygreen.com/healthy-eating/eat-safe/artificial-food-...
http://www.nytimes.com/2011/03/30/health/policy/30fda.html
http://news.bbc.co.uk/2/hi/health/3742423.stm
http://www.heartland.org/healthpolicy-news.org/article/29857/Group_Ca...
http://homecooking.about.com/od/foodhistory/a/foodcolorhistry.htm

Top Ten GMO Foods to Avoid Eating

Be aware and beware...

With that latter thought in mind, we've developed an infographic to highlight the top 10 GMO (genetically modified organism) foods to avoid, in no particular order:

1. Tomatoes: What? Tomatoes? Yes, that's right. It's probably the No. 1 symbol of a GMO food, having been on the market since about 1994. Still, some think modifying them genetically is okay, including those who traditionally shun GMO foods, which is perplexing. The most recent converts are hailing a new technique developed by researchers for extending the shelf life of tomatoes and other crops from the traditional 15 days or so to a full month. This is accomplished by suppressing two enzymes (A-Man, B-hex) which accumulate during the ripening process. Backers say this modification can decrease waste and increase efficiency, but again, it's a process that genetically alters the product, and there have been reports that some animals have died shortly after consuming GMO tomatoes.

2. Cotton: Considered a food item because its oil can be consumed, cotton - in particular, genetically modified Bt cotton, common to India and China - has damaging consequences. According to recent Chinese research, while Bt cotton is capable of killing bollworms without the use of insecticides, its decreased use has increased the presence of other crop-harming pests. Also, Bt cotton production has been linked to drastic depletion of soil nutrients and lower crop yields, as well as much higher water requirements.

3. Canola: This is probably one of the most misunderstood, misguided "healthy" food choices out there right now, but there is little about canola - and similar oils - that is good for you. Extracted from rapeseed, canola oil and others must be chemically removed from the seeds, then deodorized and altered, in order to be utilized in foods. They are among the most chemically altered foods in our diets.

4. Aspartame: An artificial sweetener found in a number of products, aspartame - discovered by accident in 1965 by a chemist testing an anti-ulcer drug - accounts for as many as 75 percent of adverse reactions to food additives reported to the Food and Drug Administration (FDA), according to some reports. Some seizures and even some deaths have been blamed on aspartame.

5. Dairy: A disturbingly high number - as many as one-fifth - of dairy cows in the U.S. today are given growth hormones to increase milk production, a figure that has been rising since the FDA approved a genetically engineered recombinant bovine growth hormone known as rbGH or rbST for use in dairy cows in 1993. While said to boost production by 5-15 percent, scientists have expressed concern that the increased levels of IGF-1 (insulin growth factors-1) from hormone-treated cows may boost the risks of colon and breast cancer. Since 2008, Hiland Dairy has stopped using milk from dairy farmers who inject their cows with growth hormone.

6. Corn: Modified now to create its own insecticide, as many as half of all U.S. farms growing corn for Monsanto are using genetically modified corn, with tons of it now being introduced for human consumption, according to the FDA. Doctors at Sherbrooke University Hospital in Quebec recently found Bt toxin from modified corn in the blood of pregnant women and their babies, as well as in non-pregnant women.

7. Papayas: Genetically modified papayas have been grown in Hawaii commercially since 1999, designed to combat the Papaya Ringspot Virus. Approved for sale and consumption in the U.S. and Canada, GM papayas cannot be imported or sold in the European Union.

8. Potatoes: That favorite of American starches, potatoes, especially those that have been genetically modified with Bacillus thuringiensis var. Kurstaki Cry 1, have been fed to mice and those mice have been found to have toxins in their systems. Also, according to Dr. Nina V. Fedoroff Willaman Professor of Life Sciences and Evan Pugh Professor at Pennsylvania State University, "rats fed the transgenic potatoes had significantly lower organ weights [...]".

9. Soy: Like other foods, soy, too, has been genetically modified to resist herbicides. Soy is included in soy flour, tofu, soy beverages, soybean oil and scores of other products, especially baked goods and pastries. According to one report, "[a]fter feeding hamsters for two years over three generations, those on the GM diet, and especially the group on the maximum GM soy diet, showed devastating results. By the third generation, most GM soy-fed hamsters lost the ability to have babies. They also suffered slower growth, and a high mortality rate among the pups."

10. Rice: One of the most prevalent starches in the Asian and U.S. diets, rice has been modified to contain a high amount of vitamin A. But despite the goal of boosting rice production in countries with high demand, it's not being universally accepted. China, for instance, suspended distribution of genetically modified rice within its commercial food supplies over growing concern about its safety.

Sources for this article include:

http://www.naturalnews.com/Infographic-Top-10-GMO-Foods-to-Avoid-Eating.html

http://www.naturalnews.com/035734_GMOs_foods_dangers.html

http://www.deccanherald.com

http://www.hilanddairy.com/green/no-artificial-growth-hormones

http://www.huffingtonpost.com

Source: http://www.naturalnews.com/036063_GMOs_foods_infographics.html#ixzz1wr04XMY0

Baked goods sold in USA contain potassium bromate, a carcinogen banned in Europe but allowed in the US due to chemical loophole

Much of the flour sold in the United States has been treated with potassium bromate, which causes the flour to bulk up, strengthens the dough, and makes bread rise more rapidly. This decreases the time needed for baking (thereby reducing costs) and also allows the use of low quality flour that might otherwise be unsuitable for baking. There's only one problem with this: Potassium bromate causes cancer.

Potassium bromate is so widely accepted as a carcinogen that it has been banned in the European Union, Canada and even in China. U.S. law only allows the chemical to be used as an ingredient in food because it was first approved by the FDA back in 1958, before modern anti-cancer legislation went into effect. The fact that the ingredient has actually received FDA approval makes it much more difficult for it to be subsequently banned.

Most potassium bromate breaks down during the baking process, but tests have confirmed that trace amounts can remain in finished baked goods. Unfortunately for the careful consumer, U.S. law does not require that potassium bromate be listed as a separate ingredient on food labels. This is yet another example of the government making sure that you don't learn the truth about what's in your food.

See astonishing videos about this subject at www.FoodInvestigations.com

The only reliable away to avoid this poisonous ingredient is to buy organic flours and baked goods. Products sold in California must carry a warning label if potassium bromate has been used.

Source: 25 Amazing Facts About Food, authored by Mike Adams and David Guiterrez. This report reveals surprising things about where your food comes from and what's really in it! Download the full report (FREE) by clicking here. Inside, you'll learn 24 more amazing but true facts about foods, beverages and food ingredients. Instant download of the complete PDF. All 25 facts are documented and true.

Additional sources:
http://www.naturalnews.com/028443_food_additives_dangers.html
http://en.wikipedia.org/wiki/Potassium_bromate

How to detox aluminum and why it's necessary

We are in the "Age of Aluminum", this according to a lecture by Dr. Chris Exley, PhD at a January 2011 vaccine safety conference in Jamaica. A common expression among those who deflect aluminum's toxicity issues is that aluminum is prominent throughout the earth's crust. What they fail to mention is that aluminum (Al) wasn't widely bioavailable to humans until the latter part of the 19th Century when it began to be mined for creating metals and medicines.

Now we have aluminum appearing in cookware, wrapping foils, beverage and food containers, underarm deodorants, tobacco, over the counter (OTC) and prescribed medicines, and as adjuvants in vaccines. Al is highly reactive with other chemicals and creates antigens to stimulate immune system antibody responses in vaccines. But the mechanics of these reactions are not understood by Big Pharma.

Dr. Exley, has been focused on aluminum biochemical mechanics for two decades, and doesn't claim to know all the answers. But he knows how wrong those who do claim to have all the answers are, and they are among the ranks of Al toxicity danger naysayers and the vaccine industry.

Aluminum body burdens

We all have some level of Al in us with which are bodies are coping. The tissues most prone to collecting and storing aluminum are those tissues with a slow cellular turnover. Cells die off and regenerate quickly on the skin, but not so quickly in bone matter, heart tissue and the brain. Those last three organs that don't have a rapid cellular turnover are most prone to collecting and storing Al.

Yes, the brain stores quite a of bit Al. And that's where MS, chronic fatigue syndromes, epilepsy, ADD, Alzheimer's, Guilliane-Barre' syndrome (a common post vaccination injury) and other neurological disorders manifest. Aluminum compounds that are injected bypass the liver and kidneys and tend to remain in slow cellular replacing tissues.

Non-ingested Al also includes smoking tobacco or marijuana, applied sunscreens and cosmetics and chemtrails. All vaccinations contain Al. Claiming they're safe without mercury, as some A1 proponents do, is incorrect. Exley also mentioned that most vaccines contain some iron -- iron combined with aluminum creates a highly biochemically-reactive compound.

Chemtrails are not contrails. They are real. All samples collected worldwide contained aluminum and more (http://www.naturalnews.com/032572_chemtrails_health.html).

In the last 100 years, we have managed to increase the Al body burden considerably. The threshold for Al toxicity varies. But the incredible increase in neurological disorders during this "Age of Aluminum" demonstrates the need for eliminating it from our bodies as much as possible.

Easy methods for eliminating Aluminum

Dr. Exley mentions one agent that pushes out stored Al from our bodies: High silica content mineral water. He mentioned two brands, Volvic, which is sold at various Whole Food and Trader Joe stores, and Spritzer, which is harder to find.

He and his team of researchers have tested the urine to prove high silica content mineral waters do the trick. He even presented anecdotal evidence of Gardasil adverse-reaction victims improving after a few months of drinking this type of water. He recommends drinking a liter a day to reduce your aluminum body burden.

But that water's a little pricey. You can order an inexpensive pound of horsetail herbs and make teas and tinctures to accommodate a less expendable budget. Making tinctures is easy (http://www.naturalnews.com/032298_herbs_tinctures.html). Organic cucumbers are high in silica also and provide yet another alternative.

As long as there pockets of Al stored in our bodies, the potential for passing the threshold of absolute toxicity exists. Reducing the Al burden is vital for optimum health even when you manage to avoid the most common sources.

Source: naturalnews.com by: PF Louis

Sources for this article include:

http://gaia-health.com/gaia-blog/2011-12-14/leach-aluminum-from-your-body-drink-silicon-rich-water/

http://www.ncbi.nlm.nih.gov/pubmed/10612067

http://www.whole-body-detox-diet.com/raw-foodist.html

Learn more: http://www.naturalnews.com/034607_aluminum_poisoning_detox.html#ixzz1jBIHD5gX

Leaked documents reveal US diplomats actually work for Monsanto

Biotech giant Monsanto has been genetically modifying the world's food supply and subsequently breeding environmental devastation for years, but leaked documents now reveal that Monsanto has also deeply infiltrated the United States government. With leaked reports revealing how U.S. diplomats are actually working for Monsanto to push their agenda along with other key government officials, Monsanto's grasp on international politics has never been clearer.

Amazingly, the information reveals that the massive corporation is also intensely involved in the passing and regulations concerning the very GM ingredients they are responsible for. In fact, the information released by WikiLeaks reveals just how much power Monsanto has thanks to key positions within the United States government and elsewhere. Not only was it exposed that the U.S. is threatening nations who oppose Monsanto with military-style trade wars, but that many U.S. diplomats actually work directly for Monsanto.

What the leaked documents reveal -- Military style trade wars, government corruption

In 2007 it was requested that specific nations inside the European Union be punished for not supporting the expansion of Monsanto's GMO crops. The request for such measures to be taken was made by Craig Stapleton, the United States ambassador to France and partner to George W. Bush. Despite mounting evidence linking Monsanto's GM corn to organ damage and environmental devastation, the ambassador plainly calls for 'target retaliation' against those not supporting the GM crop. In the leaked documents, Stapleton states:

"Country team Paris recommends that we calibrate a target retaliation list that causes some pain across the EU since this is a collective responsibility, but that also focuses in part on the worst culprits. The list should be measured rather than vicious and must be sustainable over the long term, since we should not expect an early victory. Moving to retaliation will make clear that the current path has real costs to EU interests and could help strengthen European pro-biotech voices."

The undying support of key players within the U.S. towards Monsanto is undeniably made clear not only in this release, but in the legislative decisions taken by organizations such as the FDA and USDA. Legislative decisions such as allowing Monsanto's synthetic hormone Posilac (rBGH) to be injected into U.S. cows despite being banned in 27 countries. How did Monsanto pull this off?

The biotech juggernaut managed to infiltrate the FDA positions responsible for the approval of rBGH, going as far as instating the company's own Margaret Miller as Deputy Director of Human Safety and Consultative Services. After assuming this position, Miller reviewed her own report on the safety and effectiveness of rBGH.

Many US diplomats pawns of Monsanto's GM agenda

While it may be shocking to you if you are not familiar with the corrupt influence of Monsanto, the cables also show that many US diplomats are pushing GMO crops as a strategic government and commercial imperative. Interestingly enough, the U.S. focused their efforts toward advisers to the pope specifically, due to the fact that many Catholic figureheads have openly voiced their opposition to GM foods. With this kind of political influence, is it any wonder that many food staples are now predominantly GM? Nearly 93% of U.S. soybeans are heavily modified conservatively, with many other staple crops coming in at similar numbers.

U.S. diplomats have unique opportunities to spread honest and intellectual campagins that can serve to better mankind and end suffering, however they are instead spreading the roots of Monsanto deeper and deeper into international territory. As a substitute for the betterment of mankind, these paid-off diplomats are now spreading environment desecration and health destruction.

As if there wasn't already enough information to reveal Monsanto's corruption, the biotech giant also spends enormous amount of money lobbying government each year. Monsanto spent an astonishing $2 million lobbying the federal government in the 3rd quarter of 2011 alone, according to mainstream sources. Why so much cash? The government lobbying focuses on issues like regulations for GM crops and patent reforms. This 'legal' form of persuasion is the reason government agencies like the USDA and FDA let Monsanto roam freely.

Satisfying government officials' financial vested interest is all that matters when dealing with corrupt mega-corporations like Monsanto. As long as these financial ties continue to exist, Monsanto will continue to reign over the food supply and continue to wreak devastation to the environment, ecosystem, and humankind.

Author:Anthony Gucciardi

Source: naturalnews.com

Sources for this article include:

http://naturalsociety.com/us-start-trade-wars-with-nations-opposed-to-monsanto-gmo-crops/

http://www.guardian.co.uk/world/2011/jan/03/wikileaks-us-eu-gm-crops

http://www.businessweek.com/ap/financialnews/D9RL51J81.htm

http://213.251.145.96/cable/2007/12/07PARIS4723.html

http://www.fastcoexist.com/1677871/fearful-of-genetically-modified-crops-youre-too-late

About the author:

Anthony Gucciardi is a health activist and wellness researcher, whose goal is centered around educating the general public as to how they may obtain optimum health. He has authored countless articles highlighting the benefits of natural health, as well as exposing the pharmaceutical industry. Anthony is the creator of Natural Society (http://www.NaturalSociety.com), a natural health website. Anthony has been accurately interpreting national and international events for years within his numerous political articles. Anthony's articles have been seen by millions around the world, and hosted on multiple top news websites.

Learn more: http://www.naturalnews.com/034620_Monsanto_diplomats_GMOs.html#ixzz1jBFzAm3l

Hundreds of reports of sick dogs come flooding in as FDA issues warning about pet treats imported from China

(NaturalNews) The US Food and Drug Administration (FDA) is still reportedly trying to pinpoint the cause of an illness outbreak affecting an increasing number of dogs all over the country. According to a recent warning issued by the FDA, dog owners need to be aware of the source of their pet treats. Many chicken jerky treats imported from China have been making dogs severely ill.

Just a few weeks ago, we reported on 70 known cases of dogs becoming severely ill or dying from chicken jerky treats imported from China (http://www.naturalnews.com/034313_p...). But that number has spiked to more than 350 after the FDA's Center for Veterinary Medicine issued a new warning to pet owners to beware of the Chinese imported pet treats.

"FDA is advising consumers who choose to feed their dogs chicken jerky products to watch their dogs closely for any or all of the following signs that may occur within hours to days of feeding the products: decreased appetite; decreased activity; vomiting; diarrhea; increased water consumption and/or increased urination," says the FDA warning (http://www.fda.gov/AnimalVeterinary...).

At this point, regulators have been unable to identify a specific brand, or even a specific contaminant, that may be responsible for causing the illness. However, the warning follows several others dating back to 2007 and 2008 when the FDA issued similar warnings about chicken jerky treats that were making dogs ill, an anomaly that remains to be solved.

Many popular pet treats and pet food products are questionable to begin with, as the source of their ingredients are typically undisclosed. Even pet food products manufactured by domestic companies may contain ingredients sourced from other countries, and sometimes contaminants slip in undetected, as was the case in 2006 when Diamond Pet Foods recalled 19 varieties of dog food that was contaminated with aflatoxin (http://www.naturalnews.com/017839.html).

As an alternative to store-bought food and treats, pet owners may wish to search out local sources of pet food made from farm-fresh ingredients instead. Some local suppliers will carry raw meat products derived from pastured animals, for instance, that are specifically made just for pets.

The Organic Consumers Association (OCA) also has a buying guide for pet products that you can use to find trusted sources of quality pet food in your area (http://www.organicconsumers.org/btc...).




Author: Jonathan Benson, staff writer

Sources for this article include:

http://vitals.msnbc.msn.com/_news/2...

Learn more: http://www.naturalnews.com/034551_pet_treats_China_deaths.html#ixzz1iPMViqoL

Top 30 Worst Foods In America (Beware)

Today’s food marketers have loaded many of their offerings with so much fat, sugar, and sodium that eating any of the foods in this article on a daily basis could destroy all your hard work and best intentions of eating healthy. Beware! This list is brought to you by Eat This Not That and Men's Health.

1. Worst Meal in America

Carl’s Jr. Six Dollar Guacamole Bacon Burger with Medium Natural Cut Fries and 32-oz Coke

1,810 calories - 92 g fat (29.5 g saturated, 2 g trans) - 3,450 mg sodium

Of all the gut-growing, heart-threatening, life-shortening burgers in the drive-thru world, there is none whose damage to your general well-being is as potentially catastrophic as this. A bit of perspective is in order: This meal has the caloric equivalent of 9 Krispy Kreme Original Glazed doughnuts, the saturated fat equivalent of 30 strips of bacon, and the salt equivalent of 10 large orders of McDonald’s French fries!

2. Worst Drink

Baskin-Robbins Large Chocolate Oreo Shake

2,600 calories - 135 g fat (59 g saturated, 2.5 g trans) - 1,700 mg sodium - 263 g sugars

We didn’t think anything could be worse than Baskin-Robbins’ 2008 bombshell, the Heath Bar Shake. After all, it had more sugar (266 grams) than 20 bowls of Froot Loops, more calories (2,310) than 11 actual Heath Bars, and more ingredients (73) than you’ll find in most chemistry sets. Yet the folks at Baskin-Robbins have shown that when it comes to making America fat, they’re always up to the challenge. The large Chocolate Oreo Shake is soiled with more than a day’s worth of calories and 3 days’ worth of saturated fat. Worst of all, it takes less than 10 minutes to sip through a straw.

3. Worst Ribs

Outback Steakhouse Baby Back Ribs

2,580 calories

Let’s be honest: Ribs are rarely served alone on a plate. When you add a sweet potato and Outback’s Classic Wedge Salad, this meal is a 3,460-calorie blowout. (Consider that it takes only 3,500 calories to add a pound of fat to your body. Better plan for a very, very long “walkabout” when this meal is over!)

4. Worst Pizza

Uno Chicago Grill Classic Deep Dish Individual Pizza

2,310 calories - 165 g fat (54 g saturated) - 4,920 mg sodium - 120 g carbs

The problem with deep dish pizza (which Uno's knows a thing or two about, since they invented it back in 1943) is not just the extra empty calories and carbs from the crust, it's that the thick doughy base provides the structural integrity to house extra heaps of cheese, sauce, and greasy toppings. The result is an individual pizza with more calories than you should eat in a day and more sodium than you would find in 27 small bags of Lays Potato Chips. Oh, did we mention it has nearly 3 days' worth of saturated fat, too? The key to success at Uno's lies in their flatbread pizza.

5. Worst Mexican Dish

Chili's Fajita Quesadillas Beef with Rice and Beans, 4 Flour Tortillas, and Condiments

2,240 calories - 92 g fat (43.5 g saturated) - 6,390 mg sodium - 253 g carbs

Since when has it ever been a smart idea to combine 2 already calorie- and sodium-packed dishes into one monstrous meal? This confounding creation delivers nearly a dozen Krispy Kreme original glazed doughnuts worth of calories, the sodium equivalent of 194 saltine crackers, and the saturated fat equivalent of 44 strips of bacon. Check please.

6. Worst Seafood Dish

Romano’s Macaroni Grill Parmesan Crusted Sole

2,190 calories - 141 g fat (58 g saturated) - 2,980 mg sodium - 145 g carbs

Fish is normally a safe bet, but this entrée proves that it’s all in the preparation. If you fry said fish in a shell of cheese, be prepared to pay the consequences. Here that means meeting your daily calorie, fat, saturated fat, and sodium intake in one sitting.

7. Worst Chinese Dish

P.F. Chang’s Combo Lo Mein

1,968 calories - 96 g fat (12 g saturated) - 5,860 mg sodium

Lo mein is normally looked at as a side dish, a harmless pile of noodles to pad your plate of orange chicken or broccoli beef. This heaping portion (to be fair, Chang’s does suggest diners share an order) comes spiked with chicken, shrimp, beef, and pork, not to mention an Exxon Valdez-size slick of oil. The damage? A day’s worth of calories, 1 ½ days’ worth of fat, and 2 ½ days’ worth of sodium. No meat-based dish beats out the strip.

8. Worst Appetizer

On the Border Firecracker Stuffed Jalapenos with Chili con Queso

1,950 calories - 134 g fat (36 g saturated) - 6,540 mg sodium

Appetizers are the most problematic area of most chain-restaurant menus. That’s because they’re disproportionately reliant on the type of cheesy, greasy ingredients that catch hungry diners’ eyes when they’re most vulnerable—right when they sit down. Seek out lean protein options like grilled shrimp skewers or ahi tuna when available; if not, simple is best—like chips and salsa.

9. Worst Burger

Chili’s Smokehouse Bacon Triple Cheese Big Mouth Burger with Jalapeno Ranch Dressing

1,901 calories - 138 g fat (47 g saturated) - 4,201 mg sodium

Any burger whose name is 21 syllables long is bound to spell trouble for your waistline. This burger packs almost an entire day’s worth of calories and 2 ½ days’ worth of fat. Chili’s burger menu rivals Ruby Tuesday’s for the worst in America, so you’re better off with one of their reasonable Fajita Pitas to silence your hunger.

10. Worst Sandwich

Quizno’s Large Tuna Melt

1,760 calories - 133 g fat (26 g saturated, 1.5 g trans) - 2,120 mg sodium

In almost all other forms, tuna is a nutritional superstar, so how did it end up as the headliner for America’s Worst Sandwich? Blame an absurdly heavy hand with the mayo the tuna is mixed with, along with Quiznos’ larger-than-life portion sizes. Even though they’ve managed to trim this melt down from the original 2,000-plus calorie mark when we first tested it, it still sits squarely at the bottom of the sandwich ladder.

11. Worst Salad

On the Border Grande Taco Salad with Taco Beef and Chipotle Honey Mustard

1,700 calories - 124 g fat (37.5 g saturated) - 2,620 mg sodium

The dismal dawn of the 1,700-calorie salad is upon us. With as much saturated fat as 37 strips of bacon and more calories than 11 Taco Bell Fresco Beef Tacos, this abdomen expander earns a well-deserved spot on our list of the Worst Foods in America.

12. Worst Dessert

Romano’s Macaroni Grill New York Cheesecake with Caramel Fudge Sauce

1,660 calories - 97 g fat (57 g saturated) - 950 mg sodium - 165 g carbs

Considering the fact that Macaroni Grill’s savory menu is already cluttered with one of the country’s most potent arrays of calorie, fat, and sodium bombs, its lineup of destructive desserts only adds insult to injury. There’s the Dessert Ravioli (1,630 calories), the Lemon Passion (1,360 calories), and the always classic and catastrophic caramel-smothered cheesecake, which, with more calories than 3 Big Macs and as much saturated fat as 57 strips of bacon, is the worst dessert in America. Seek solace in a scoop of sorbetto—one of the country’s best sit-down sweets

13. Worst Pancake Breakfast

Bob Evans Stacked & Stuffed Caramel Banana Pecan Hotcakes

1,543 calories - 77 g fat (26 g saturated, 9 g trans) - 2,259 mg sodium - 109 g sugars

This appalling platter is stacked and stuffed with the sugar equivalent of 7 Twinkies, the caloric equivalent of 8 Dunkin’ Donuts glazed doughnuts, the sodium equivalent of 6 ½ large order of McDonald’s French fries, and 4 ½ times your daily limit of trans fat. It’s made numerous lists in our newest book, Eat This, Not That! The Best (and Worst!) Foods in America, including Worst Foods, Most Sugar-Packed Foods, and Trans-Fattiest Foods. Above all of these dubious distinctions, it’s the undisputed Worst Breakfast in America.

14. Worst Omelet Breakfast

IHOP’s The Big Steak Omelette

1,490 calories

We’re not sure what’s more concerning: IHOP’s never-ending stacks of margarine-slathered sweets or their reckless attempts at covering the savory side of breakfast with entrees like this one. With close to three-quarters of a day’s worth of calories folded into its eggy shell (thanks to a heaping portion of fatty beef), you’re committing to eating rice cakes for your next 2 meals when you start your morning off with this bomblette. Why not enjoy the substantial Garden Scramble and 2 more real meals instead?

15. Worst "Healthy" Sandwich

Applebee's Chicken Fajita Rollup

1,450 calories

For some curious reason, wraps have come to be viewed as a healthy upgrade from sandwiches, as if those massive tortillas can be filled with nothing but anticalories. But that couldn’t be further from the truth. The problem with wraps is that they function as holding tanks for fluids, so hurried fry-cooks can squirt in as much sauce as they want without making it look messy. With Applebee’s rollup, the offending sauce is a Mexi-ranch sauce, which looks suspiciously more like ranch than anything eaten in Mexico. But here’s the final insult: This “healthy” meal is served with fries. Eat them and you tack on 400 extra calories.

16. Worst Sliders

Ruby Tuesday Bacon Cheddar Minis

1,358 calories - 86 g fat - 75 g carbs

Diminutive dishes are one of the hottest trends in the restaurant world right now (probably since most are looking for ways to stretch a buck), and you’d think that would serve health-conscious eaters well. But not under the reckless watch of the burger barons at Ruby Tuesday, who manage to turn 4 “mini” burgers into the caloric equivalent of 7 Dunkin’ Donuts Sugar Donuts.

17. Worst Kids' Meal

Uno Chicago Grill Kids Kombo with French Fries

1,270 calories - 79 g fat (11.5 g saturated) - 2,850 mg sodium

For food marketers, the color of money isn’t green—it’s beige. Any parent knows that most foods kids clamor for, from fries to white bread to chicken nuggets, come in beige. It’s also a marker of cheap, calorie-rich, nutritionally bankrupt foodstuffs. So when you see this monochromatic cluster of cheese sticks, dinosaur-shaped chicken and fried potatoes, you know your kid’s in trouble. Make it a rule when eating out: All dishes must come with at least two colors (and ketchup doesn’t count).

18. Worst Vegetarian Sub

Blimpie Special Vegetarian Sub (12")

1,186 calories - 60 g fat (19 g saturated) - 3,532 mg sodium - 131 g carbs

“Vegetarian” doesn’t automatically translate to “healthy.” Sure, this sandwich has vegetables, but it also has 3 different kinds of cheese and a deluge of oil tucked into a hulking 12” roll. No wonder it contains more than half a day’s worth of calories and a cascade of carbs. For a truly healthy pile of vegetables, try the garden salad. If a sandwich is the only thing that will do, you’ll have to settle for the small VeggieMax, still far from a model of meatless eating.

19. Worst Frozen Meal

Stouffer’s White Meat Chicken Pot Pie

1,160 calories - 66 g fat (26 g saturated) - 1,780 mg sodium

The potpie is one of the world’s worst dietary inventions to begin with, and the damage is all the more extreme when the pie seems as big as a child’s head. Stouffer’s tries to get away with it by falling back on the serving-size sleight of hand; that is, to list as 2 servings what every person with a fork will consume as 1. Nobody splits potpies, and eating this whole thing will fill your belly with more saturated fat than you should eat in an entire day.

20. Worst Mall Treat

Cinnabon Regular Caramel Pecanbun

1,110 calories - 56 g fat (10 g saturated, 5 g trans) - 151 g carbs - 47 g sugars

Cinnabon and malls are inseparable. Consider it a symbiotic relationship: Researchers have found that men are turned on by the smell of cinnamon rolls, and further studies have shown that men are more likely to spend money when they’re thinking about sex. But just because Cinnabon might be good for Gap doesn’t mean it’s at all good for you. This dangerously bloated bun contains nearly an entire day’s worth of fat and more than half of your daily allotment of calories. (For those keeping score, that’s as much as you’ll find in 8 White Castle hamburgers.)

21. Worst Breakfast For Your Blood Pressure

Arby's Sausage Gravy Biscuit

1,040 calories - 60 g fat (22 g saturated, 2 g trans) - 4,699 mg sodium

This is absolutely one of the worst ways you could start your day. Make a date with this and you’ll have consumed 2 full days’ worth of sodium before the noon hour. The key to maintaining a reasonable blood pressure for most folks is to take in at least the equivalent amount of sodium and potassium throughout your day. (A 1:1 ratio is seen as ideal.) The problem with this biscuit is that you’re consuming a heart-stopping level of sodium and almost no potassium. Throw in an abundance of calories and trans fat and you may have been better off sleeping in.

22. Worst Adult Beverage

Red Lobster Traditional Lobsterita

890 calories 183 g carbs

Lobsterita means a lobster tank-sized glass filled with booze and high-fructose corn syrup. You’d have to drink 4 regular on-the-rocks margaritas to outdo the massive caloric load. Pair that with a dinner and you might be pushing a full day’s calories in one meal. If you want to get drunk, take a shot. If you want to enjoy a cocktail, make sure it doesn’t start with a bottle of mix—your body and your taste buds will thank you.

23. Worst Frozen Breakfast

Jimmy Dean Pancake and Sausage Breakfast Bowl

710 calories - 31 g fat (11 g saturated) - 890 mg sodium - 34 g sugars

A disastrous trifecta of refined carbs from the pancakes, saturated fat from the sausage, and added sugar from the syrup. Jimmy’s got his name attached to more than a few solid breakfast choices, so find one less than 400 calories immediately and make the switch. Hint: Look to the breakfast sandwiches and the D-Lights line.

24. Worst Frozen Pizza

DiGiorno for One Supreme pizza with Garlic Bread Crust

840 calories 44 g fat (16 g saturated, 3.5 g trans) 1,450 mg sodium

Regardless of the crust you choose, DiGiorno’s For One line is dominated by nutritional duds. The bloated crust and the greasy toppings will saddle you with 60 percent of your day’s sodium, 80 percent of your day’s saturated fat, and nearly twice the amount of trans fat you should take in daily. Hands off!

25. Worst Side Dish For Your Arteries

Jack in the Box Bacon Cheddar Potato Wedges

760 calories - 52 g fat (16 g saturated, 13 g trans) - 960 mg sodium

It’s no surprise this side dish is bursting with fat and calories—it’s a plate of fried potatoes topped with bacon and melted cheese. The Jack in the Box menu is so thoroughly swaddled in trans fats that they truly have earned the bottom slot on our list of the trans-fattiest foods in America—not to mention, the title of Trans-Fattiest Restaurant in America. The good news is that not all of Jack’s items are filled with the bad stuff—a smarter appetizer or side dish would be the Grilled Chicken Pita Snack.

26. Worst Supermarket Kids' Lunch

Oscar Mayer Maxed Out Turkey & Cheddar Cracker Combo Lunchables

680 calories - 22 g fat (9 g saturated) - 1,440 mg sodium - 61 g sugars

The Maxed Out line is the worst of the lackluster Lunchables, with a back label that reads like a chemistry textbook. By cramming dessert and a superweet drink into the box, Oscar manages to saddle this already-troubled package with more added sugar than your child should take in all day. This meal has the sugar equivalent of 10 Dunkin’ Donuts jelly-filled doughnuts!

27. Worst Gas Station Treat

Hostess Chocolate Pudding Pie

520 calories - 24 g fat (14 g saturated, 1.5 g trans) - 45 g sugars

This is the type of snack you pick up at a gas station in a pinch and feel vaguely guilty about, not knowing that you just managed to ingest nearly three-quarters of a day’s worth of saturated fat before your tank finishing filling up. And considering these little packages of doom cost a buck or less across the country, the pudding pie qualifies as one of the cheapest sources of empty calories in America.

28. Worst Supermarket Drink

Sobe Pina Colada Liz Blizz (20 oz bottle)

325 calories - 0 g fat - 78 g sugars

Don’t be fooled by the natural motifs that adorn Sobe’s bottles. It has more sugar than you’ll find in two Snickers bars! We’ve said it before and we’ll say it again: Don’t buy products with cartoon animals on the front.

29. Worst Snack For Your Arteries

Pop Secret Kettle Corn (1/3 bag)

180 calories - 13 g fat (2.5 g saturated, 5 g trans) - 150 mg sodium

The only “secret” here is that the company has no qualms about trans fat. Eat an entire bag of this kettle corn, and you’ll consume 15 grams of the artery-clogging junk—that’s more than 7 times your recommended daily limit. Choose Orville Redenbacher’s Movie Theater Butter for fewer calories and no trans fat.

30. Worst Canned Fruit

Del Monte Peach Chunks Yellow Cling Peaches in Heavy Syrup

100 calories - 23 g sugars

Peaches themselves aren’t bona fide junk food; they are, after all, still fruit. But why manufacturers feel the need to can, packaged, and bottle nature’s candy with excess sugar is a question we will never stop asking. In this case, the viscous sugar solution clings to the fruit like syrup to a pancake, soaking every bite with utterly unnecessary calories. Looking for cheap sources of fruit to have on hand at any time? Opt for the frozen stuff—it’s picked at the height of season and flash frozen on the spot, keeping costs low and nutrients high.

Source: http://www.foodmatters.tv/

Franken-Food Additives Poisoning the Masses

Our ancestors used salt to preserve meats and fish, added herbs and spices to sharpen the flavor of foods, preserved fruit with sugar, and pickled cucumbers in vinegar. They also had their own gardens, raised their own livestock, ate local and in season. However, they were not eating the Franken-foods of today, including genetically modified food, chemically preserved food, flavor “enhanced” food, sugar filled food, fortified food and hormone injected food. They certainly weren’t eating processed foods, filled with additives and stripped of nutrients. I think it’s safe to assume that they ate much better than we do today. How backwards have we gone that we now must pay more money for organic, chemical free and hormone free food? Who are these psychopaths coming up with the ideas to modify and poison our food? The FDA and the EFSA cannot be trusted. They lie. They don’t care about you.

Did you know that many retired FDA officials go to work as special advisors to the pharmaceutical and food industries? Federal agencies like the FDA, which were created to protect consumers, often behave like branch offices of companies like Monsanto, which they are supposed to regulate. We should all know about the horror of Monsanto by now.

The FDA approved irradiated foods, which become radioactive as a result of processing. Dr. Gayle Eversole says, “Food irradiation exposes food to the equivalent of 30 million chest X-rays. Irradiation creates new chemicals in foods called radiolytic products. Some of these products are known cancer-causing substances (like benzene in irradiated beef). Others are unique to the irradiation process and no one knows what effects these have on human health. Irradiation destroys essential vitamins and nutrients that are naturally present in food. No studies have been done to show that a long-term diet of irradiated foods is safe. Safer, well-tested alternatives to irradiation exist.” Wow, what an amazing breakthrough FDA! You sure care about us and the environment. Yet they’ll go on hiding under the cloak of concern and safety for the public.

The FDA has no definition for “natural” used on food labels and continues to be extremely sinister and sneaky by labeling MSG under many obscure names. Why? These people are psychotic and want to poison the masses.

The European Food Safety Authority isn’t off the hook either. According to the candid confession of Dr. Herman Koeter, former EFSA director who resigned in 2008, the EFSA was about to announce to the world that aspartame is a deadly neurotoxin, unsafe for humans in any form. But eleven of the “experts” had connections with the aspartame industry. Somehow the evidence was “lost.” EFSA declared this chemical poison is safe as rain. Safe for babies, safe for children, safe for pregnant mothers, safe for diabetics, safe for everybody! Excellent work EFSA! You really care about what matters most.

This article is intended to bring awareness about dangerous food additives. Like in the 1985 movie Brazil, where everyone orders food according to a number, instead of saying what it is, it doesn’t seem so far off from food labeling today.

If you live in the European Union, you’ve probably noticed the letter E followed by a number on a label of a food item. This identifies food additives (e.g., sweeteners, preservatives, stabilizers). Additives receive an E number (E for Europe), simplifying communication about food additives in the list of ingredients across the different languages of the EU. E-numbers are also encountered on food labeling in other jurisdictions, including the Cooperation Council for the Arab States of the Gulf, Australia, New Zealand and Israel. They are increasingly, though still rarely, found on North American packaging, especially in Canada on imported European products.

It’s time to become a hawk reading food labels at the grocery store. Your physical body, mind and soul depend upon it.

If you live in the EU, you’ll see hundreds of different E-numbers. Most are toxic and will make you sick in time. Only eat from the following below, which come from natural sources. We’ll agree that the definition of natural is, produced by nature. (It was a shorter list to note the ok’s vs. the bad. For the USA list scroll down.)

Number	Name	Comment
E100	Curcumin	Derived from the root of the curcuma (turmeric) plant, but can be artificially produced; used in cheese, margarine, baked sweets
E101	Riboflavin	Occurs naturally in green vegetables, eggs, milk, liver and kidney; used in margarine and cheese
E101a	Riboflavin-5’-phosphate	Occurs naturally in green vegetables, eggs, milk, liver and kidney; used in margarine and cheese
E150a	Caramel	Dark brown color derived from sucrose; Used in soft drinks; oyster, soy, fruit and canned sauces; beer, whiskey, biscuits and pickles.
E160a	Carotene	Orange-yellow colour; human body converts it to ’Vitamin A’ in the liver, found in carrots and other yellow or orange fruits and vegetables
E160d	Lycopene	Red coloured carotenoid found in tomatoes and pink grapefruit, can cause decreasing risk of cancer
E160e	Beta-apo-8’-carotenal (C 30)	Orange color, no adverse effects are known
E160f	Ethyl ester of beta-apo-8’-carotenic acid (C30)	Orange color, no adverse effects are known
E161b	Lutein	Yellow color derived from plants, naturally found in green leaves, marigolds and egg yolks
E161g	Canthaxanthin	Yellow color possibly derived from animal sources (retinol); the pigment is found in some mushrooms, crustacea, fish, flamingo feathers
E162	Beetroot Red	Purple color derived from beets; no adverse effects are known
E163	Anthocyanins	Violet color matter of flowers and plants
E170	Calcium carbonate	Mineral salt, used in toothpastes, white paint and cleaning powders; may be derived from rock mineral or animal bones; sometimes used to deacidify wines and firm canned fruit and veg.; toxic at ’high doses’
E171	Titanium dioxide	White color used in toothpaste and white paint, pollutes waterways; no adverse effects are known
E172	Iron oxides and hydroxides	Black, yellow, red color used in salmon and shrimp pastes; toxic at ’high doses’
E181	Tannic acid	Tannins, clarifying agent in alcohol; derived from the nutgalls and twigs of oak trees; occurs naturally in tea
E290	Carbon dioxide	Propellant, coolant, derived from lime manufacture; may increase the effect of alcohol; typical products are wine, soft drinks, confectionary
E297	Fumaric acid	Derived from plants of the genus Fumaria esp. F.officianalis or from the fermentation of glucose with fungi; can be used to flavour, acidify, as an antioxidant or raising agentused in soft drinks and cake mixes
E300	Ascorbic acid	Flour treating agent, ’vitamin C’; may be made synthetically from glucose, naturally occurs in fruit and vegetables; added to products as diverse as cured meat,breakfast cereals, frozen fish and wine
E301	Sodium ascorbate	Sodium salt of vitamin C
E301	Calcium ascorbate	Calcium salt of vitamin C, may increase the formation of calcium axalate stones
E303	Potassium ascorbate	Potassium salt of vitamin C
E304	Ascorbyl palmitate	Fatty acid esters of ascorbic acid, same function as E300
E306	Tocopherol-rich extract	Antioxidant. Found in many vegetable oils, including soy, wheat germ, rice germ, cottonseed, maize; works as an antioxidant for fatty acids and tissue fats, preventing vitamin A from oxidation; used in margarine and salad dressings
E307	alpha-tocopherol	Antioxidant. Found in many vegetable oils, including soy, wheat germ, rice germ, cottonseed, maize; works as an antioxidant for fatty acids and tissue fats, preventing vitamin A from oxidation; used in margarine and salad dressings
E308	gamma-tocopherol	Antioxidant. Found in many vegetable oils, including soy, wheat germ, rice germ, cottonseed, maize; works as an antioxidant for fatty acids and tissue fats, preventing vitamin A from oxidation; used in margarine and salad dressings
E309	delta-tocopherol	Antioxidant. Found in many vegetable oils, including soy, wheat germ, rice germ, cottonseed, maize; works as an antioxidant for fatty acids and tissue fats, preventing vitamin A from oxidation; used in margarine and salad dressings
E330	Citric acid	Food acid, naturally derived from citrus fruit, used in biscuits, canned fish, cheese and processed cheese products, infant formulas, cake and soup mixes, rye bread, soft drinks, fermented meat products
E331	Sodium citrates	Food acid
E332	Potassium citrates	Food acid
E333	Calcium citrates	Food acid; in small quantities
E334	Tartaric acid	Food acid, obtained from unripe fruit, grape juice; in small quantities
E335	Sodium tartrates	Food acid
E336	Potassium tartrates	Food acid
E337	Sodium potassium tartrate	Food acid
E338	Phosphoric acid	Food acid, derived from phosphate ore; used in cheese products
E339	Sodium phosphates	Mineral salt, used as a laxative and a fixing agent in textile dyeing; high intakes may upset the calcium/phosphorus equilibrium
E965	Maltitol	Humectant, starch decomposed with digestive enzymes; used in confectionery, dried fruits, low-joule foods; laxative in high concentrations
E967	Xylitol	Humectant, found in raspberries, plums, lettuce and endives, though produced for commercial purposes from wood pulp; used in low-joule foods and carbohydratemodified sweets, icecream and jams
E999	Quillaia extract	Foaming agent, emulsifier, natural surfactant; derived from chilean soap bark tree (Quillaia Saponaria); used in beer and soda; known to promote healing and reduce excessive oilness in the skin
E1103	Invertase	Stabiliser; an enzyme that catalyzes the hydrolysis of sucrose; usually derived from yeast but also synthesized by bees, who use it to make honey from nectar
Note: E307, 308 or 309 might be GMO

If you live in the USA, avoid these toxic additives, preservatives, sweeteners, flavor enhancers, firming agents, solvents and more.

Preservatives: (Found in fruit sauces and jellies, beverages, baked goods, cured meats, frozen fish, oils margarines, cereals, dressings, snack foods and fruits and vegetables)

sodium benzoate, benzoic acid, calcium propionate, sodium nitrite, sodium nitrate, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), EDTA (calcium disodium), TBHQ (tert-butylhydroquinone), sodium nitrite, propyl p-hydroxybenozoate, propylparaben, paraben, sulphur dioxide, sodium sulfite, sulfur dioxide

Sweeteners: (Found in beverages, baked goods, confections, sugar substitutes and many processed foods)

sucrose (note: sugar is needlessly added into everything these days), glucose, corn syrup, high fructose corn syrup, fructose, saccharin, aspartame, sucralose, acesulfame potassium, neotame

Color Additives: (Found in many processed foods, candies, snack foods, margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings)

FD&C Blue No. 1, FD&C Green No. 3, FD&C Red No. 3, FD&C Yellow Nos. 5 & 6 also known as tartrazine, Citrus Red No. 2, Sudan 1, stannous chloride (tin), (note: exempt color additives are not required to be declared by name on labels but may be declared simply as colorings or color added)

Flavors & Flavor Enhancers: (Found in pudding and pie fillings, gelatin dessert mixes, cake mixes, salad dressings, candies, soft drinks, ice cream, toppings, BBQ sauce, Asian sauces, popcorn butter and many processed foods)

artificial flavor, natural flavor (note: the FDA has no definition for “natural.”), monosodium glutamate (MSG), hydrolyzed vegetable protein (HVP), diacetyl, chloropropanols, disodium guanylate, nonyl alcohol, polysorbate 80 (also known as tween 80), potassium bromate, potassium nitrate (SaltPeter, also a component of gun powder), disodium guanylate or inosinate, seasoning

Fat Replacers: (Found in baked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy products)

modified food starch, olestra, olean, sucrose polyester

Emulsifiers: (Found in salad dressings, peanut butter, chocolate, margarine, frozen desserts and used to allow smooth mixing of ingredients, prevent separation, keep products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily)

sorbitan monostearate, polysorbates, soy lecithin (note: much debate exists on the effects of soy, especially genetically modified soy)

Other: (firming agents, acid agents, strengtheners, shelf life enhancer, packaging, solvents)


aluminum, silicon/silica/ silicon dioxide, trans fat, potassium bromated, hexane used in margarine, milk protein concentrate (the dried leftovers of dairy processing from all over the world are mixed together and generically called MPC ), propylene glycol prevents discoloration, sodium acid pyrophosphate, calcium sulfate, fumaric acid, ammonium sulfate, xanthan gum (questionable GMO), azodicarbonmide, hydrogenated oil

“Everyone knows that some people get reactions after eating the food ingredient monosodium glutamate --reactions that include migraine headaches, upset stomach, fuzzy thinking, diarrhea, heart irregularities, asthma, and/or mood swings. What many don’t know, is that more than 40 different ingredients contain the chemical in monosodium glutamate (processed free glutamic acid) that causes these reactions. The following list of ingredients that contain processed free glutamic acid has been compiled over the last 20 years from consumers’ reports of adverse reactions and information provided by manufacturers and food technologists”- truthinlabeling.org

Names of ingredients that always contain processed free glutamic acid:	Names of ingredients that often contain or produce processed free glutamic acid:	The following are ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people:
Glutamic acid (E 620), Glutamate (E 620) Monosodium glutamate (E 621) Monopotassium glutamate (E 622) Calcium glutamate (E 623) Monoammoniumglutamate (E 624) Magnesium glutamate (E 625) Natriumglutamate Yeast extract Anything“hydrolyzed” Any“hydrolyzed protein” Calcium caseinate, Sodium caseinate Yeast food, Yeast nutrient Autolyzed yeast Gelatin Textured protein Vetsin Ajinomoto	Carrageenan(E 407) Bouillon and broth Stock Whey protein Whey protein concentrate Whey protein isolate Any“flavors” or “flavoring” Maltodextrin Anything“ultra-pasteurized” Barley malt Pectin (E 440) Protease Anything “enzyme modified” Anything containing“enzymes” Malt extract Soy sauce Soy sauce extract Soy protein, Soy protein concentrate Soy protein isolate Anything “protein fortified” Anything “fermented” Seasonings	Corn starch Corn syrup Modified food starch Lipolyzed butter fat Dextrose Rice syrup Brown rice syrup Milk powder Reduced fat milk (skim; 1%; 2%) most things low fat or no fat anything Enriched anything Vitamin enriched

The project of compiling a list of toxic ingredients has been daunting, aggravating and extremely disappointing because we face the fact that we are being deliberately poisoned and lied to. None of these ingredients are necessary. Only psychotics (or aliens who have infiltrated our food industry in order to kill us off) deem them necessary. As Jack LaLanne said "If man made it, don’t eat it." I question if mankind is even behind this because these chemical processes are so alien. This must run deeper than greed and availability.

Since not every toxic food additive is contained on these lists, remember a general rule while reading food labels. If you don’t know what it is, don’t eat it and the fewer ingredients the better. Even then, we must do some digging to verify that the foods we buy have not been genetically modified, including soy, wheat germ, maize, cottonseed and rice. You can always write the food manufacturer and ask! Make a list of ingredients to avoid and carry it with you when you go grocery shopping.

Make a lifestyle change and eat real, organic, hormone free and GMO free food. Support local farmers and companies who distribute organic food. They need our support! If you eat meat, know your local butchers so you can ask questions about how the animals are treated. You can discover ways to mix and match and spice up your menu with ingredients Mother Earth has already provided.

Source: By Lana Lokteff | redicecreations.com