Human Hormones Are Being Eclipsed By Synthetic Chemicals

A study published in the Journal of Applied Toxicology has raised some disturbing possibilities regarding the dangers of common hormone-mimicking preservatives found in thousands of consumer products on the market today.[1]

Titled “Parabens detection in different zones of the human breast: consideration of source and implications of findings,” researchers discussed the role that parabens — a class of estrogen-mimicking chemicals widely used in drugs, foods and cosmetics — may have in breast cancer and childhood disease.

The report focused on the findings of The Genesis Breast Cancer Prevention Centre at the University Hospital of South Manchester NHS Foundation Trust published last month (March, 2012), which discovered five paraben esters in human breast tissue samples collected from 40 mastectomies from women with primary breast cancer.[2] The report revealed three things:

1) The ester form of parabens found within the breast tissue samples indicated a dermal route of exposure, as would occur through skin care products and underarm deodorants.

2) The paraben residues were found at concentrations up to 1 million times higher than the estrogen (estradiol) levels naturally found in human breast tissue.

3) Propylparaben was found in the highest concentration in the underarm area (axilla), where underarm deodorants are most used and breast cancer prevalence is at its highest.

While the World Health Organization considers the estrogenic properties of parabens to be a low toxicological risk due to it being 10,000-100,000 less potent than estradiol (E2), the 1 million-fold higher levels found within breast tissue sampled clearly indicate the magnitude of exposure more than compensates for the reduction in potency.

Also noted in the new study was a highly disturbing possibility: “For exposures in children, concern has already been raised that ‘the estrogenic burden of parabens and their metabolites in blood may exceed the action of endogenous estradiol in childhood and the safety margin for propylparaben is very low when comparing worst-case exposure’ (Boberg et al., 2010).”

In other words, synthetic hormones from chemicals like parabens may actually be eclipsing the activity of endogenously produced (natural) hormones in our children.  Given that 99.1% of the US population’s urine samples (ages 6 or older) contain methylparaben, this issue has broad-ranging implications.

Presently, European regulations allow for the use of parabens in cosmetics at up to 0.4% by volume.  The limits in the US are much less restricted. According to the FDA’s website: “The Cosmetic Ingredient Review (CIR) reviewed the safety of methylparaben, propylparaben, and butylparaben in 1984 and concluded they were safe for use in cosmetic products at levels up to 25%. Typically parabens are used at levels ranging from 0.01 to 0.3%.” Parabens are also FDA-approved for use as food preservatives.

Given the fact that modern-day toxicological risk assessments do not account for the adverse effects of chronic, low-dose exposures, nor the reality of synergistic toxicities, i.e. the reality that a chemical’s adverse effects may be amplified when present alongside other chemicals, this new research points to a disturbing possibility: commonly used preservatives may be contributing greatly to the burden of disease in exposed populations — especially infants and children, whose body burden is higher (lower body weight vs. chemical dose), susceptibility to chemically-induced genotoxicity higher (because their cells replicate more rapidly), and detoxification systems are less developed than adults.

It is becoming increasingly clear that in order to protect ourselves and especially our offspring from avoidable chemical exposures this country needs to implement the precautionary principle in its toxicological risk assessments: if there is indication that a chemical could do harm (based on cell and animal studies), it should be treated as if it does do harm, and be regulated accordingly. Until then, we are effectively a living and breathing nation of guinea pigs.

For additional research on paraben toxicity visit our research page on the topic. Also, view four studies on ginger’s ability to reduce paraben toxicity.

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[1] Measurement of paraben concentrations in human breast tissue at serial locations across the breast from axilla to sternum. J Appl Toxicol. 2012 Mar ;32(3):219-32. Epub 2012 Jan 12. PMID: 22237600

[2] Parabens detection in different zones of the human breast: consideration of source and implications of findings. J Appl Toxicol. 2012 May ;32(5):305-9. Epub 2012 Mar 7. PMID: 22408000

© March 12, 2018 GreenMedInfo LLC. This work is reproduced and distributed with the permission of GreenMedInfo LLC. Want to learn more from GreenMedInfo? Sign up for the newsletter here http://www.greenmedinfo.com/greenmed/newsletter.

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The Health Dangers Of Carrageenan

Carrageenan is a food additive commonly seen in commercial yogurts, dairy-free milk, and other processed foods. It is a terrific emulsifier and thickening agent, and it does have natural origins. Nonetheless, carrageenan isn’t free from health concerns, with most of its issues relating to effects on the gastrointestinal system. Isolated from seaweed, carrageenan is a polysaccharide compound that may also trigger an immune response in some people, but this is highly debated. Because it comes from a natural source, it is typically added to natural food products. This food additive is just one of the many additives you may wish to be aware of the next time you go on your weekly shopping trip.

The Dangers of Carrageenan

The most recent medical paper we have on carrageenan’s carcinogenicity suggests that carrageenan consumption increases the risk for certain cancers. ^[1] It is also suggested that carrageenan has negative effects on the gastrointestinal tract, potentially contributing to issues such as irritable bowel disease (IBD) and colitis. The research in this is minimal, however, and not many recent studies have been performed on this ingredient in relation to its gastrointestinal effects to establish these claims. The fact that they are proposed should make many weary of consuming it on a daily basis.

Past research has shown that carrageenan may impact macrophage activity; however, this research has not been replicated in recent research. ^[2] Another study has shown carrageenan may induce insulin resistance, a symptom characteristic of type 2 diabetes. ^[3] Colon cancer is also of some concern when it comes to the prolonged ingestion of carrageenan. ^[4] Many people who consume carrageen seem to report gut irritation, which could be a sign of sensitivity to the food additive.

How to Avoid Carrageenan

One of the best ways you can avoid carrageenan is to avoid most dairy-free milk products, like almond milk. While you can definitely make your own using fresh almonds and water, try to avoid purchasing store bought because these typically contain some type of thickening agent, like carrageenan. Simply look at the ingredients labels of your foods to make sure they’re free from the additive. Also, if you purchase gluten-free goods, make sure it doesn’t contain the ingredient, either. Many gluten-free baked goods will contain carrageenan as a binding agent to replace the gluten, and these products may also contain xanthan gum and guar gum. These gums may also cause gut irritation in sensitive individuals.

Have you ever heard about carrageenan? What are your thoughts on this and other additives in natural foods? Have you experienced anything unusual after consuming this ingredient? Please let us know in the comments!

References:

1. J K Tobacman. Review of harmful gastrointestinal effects of carrageenan in animal experiments. Environ Health Perspect. 2001 Oct; 109(10): 983–994.


2. Ishizaka S1, Kuriyama S, Tsujii T. In vivo depletion of macrophages by desulfated iota-carrageenan in mice. J Immunol Methods. 1989 Nov 13;124(1):17-24.


3. Bhattacharyya S1, O-Sullivan I, Katyal S, Unterman T, Tobacman JK. Exposure to the common food additive carrageenan leads to glucose intolerance, insulin resistance and inhibition of insulin signalling in HepG2 cells and C57BL/6J mice. Diabetologia. 2012 Jan;55(1):194-203. doi: 10.1007/s00125-011-2333-z.


4. Bhattacharyya S1, Feferman L, Borthakur S, Tobacman JK. Common food additive carrageenan stimulates Wnt/ β-catenin signaling in colonic epithelium by inhibition of nucleoredoxin reduction. Nutr Cancer. 2014;66(1):117-27. doi: 10.1080/01635581.2014.852228.

The post The Health Dangers Of Carrageenan appeared first on The Sleuth Journal.

3 Reasons To Avoid Food Additives

Food additives are added to food during processing, typically to enhance color or freshness. While some of them are natural, many aren’t and all those unnatural additives have nasty side effects. Think about the artificial sweeteners hiding in diet soft drinks, or the emulsifiers (used to keep food from separating) in the salad dressing sitting in your refrigerator. Just these alone destroy gut health. ^[1][2][3] That’s just the tip of the iceberg and most aren’t even tested for safety at all. ^[4]

The Dirty, Ugly Truth About Food Additives

Food additives aren’t inert ingredients; they’re active and can present a real health risk. If you know the reasons why food additives are dangerous, it may help you steer clear of certain foods that may contribute to longterm health concerns. So while there are more reasons than we could count as to why you should avoid food additives altogether, here are three of the most pressing.

1. Food Additives Damage Your Heart

A recent study suggests eating lots of phosphate-rich foods like soda, processed cheese, baking powder, and many processed foods increases production of the FGF23 hormone, which can put a strain on the heart. ^[5] Research from the American Heart Association also suggests men should cut processed red meat out of their diets because of an increased risk of heart failure. ^[6]

2. Food Additives Disrupts Hormone Balance

Like I mentioned above, the FDA doesn’t really regulate what’s in our food. That said, a recent study found propyl paraben, an endocrine disruptor, in many American snack foods. ^[8]

3. Food Additives Make for Unruly Kids

Recent research out of Australia even suggests some additives—even the ones in those “healthy” snacks—can lead to mood swings and irritability in kids. For instance, cultured dextrose (also known as calcium propionate)—one such additive in healthy breads and wraps—can cause “irritability, fatigue or insomnia.” ^[9] There’s even some evidence suggesting that hydrolyzed vegetable protein—a “natural” substitute for MSG–can even cause problems. ^[10] The best thing to do is to make sure you’re reading those labels and keeping snacks as simple as possible; or, better yet, make your own from scratch with organic ingredients.

Things to Keep in Mind

There is some recent talk by US organizations suggesting the FDA’s food additive process violets law. ^[11] But we shouldn’t be surprised when we’re discussing the food industry’s slow action against dangerous ingredients. Trans fat, for instance, was just banned after years of research found that its indescribably harmful. If you purchase processed foods of any type, try to find ones that are additive free or at least made with natural preservatives. Or, forgetting the packaged options altogether and snacking on raw fruits and vegetables can help reduce your exposure. ^[12]

What do you do to avoid additives? Leave a comment and share your tips.

References:

1. Suez, J. et al. Artificial sweeteners induce glucose intolerance by altering the gut microbiota. Nature. 514 (7521).


2. Shell, E. R. Artificial Sweeteners May Change Our Gut Bacteria in Dangerous Ways. Scientific American. 312 (4).


3. Chassaing, B. et al. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome. Nature. 519.


4. Quinn, E. & Young, C. Why the FDA doesn’t really know what’s in your food. Center for Public Integrity.


5. Andrukhova, O. et al. FGF23 Regulates Renal Sodium Handling and Blood Pressure. EMBO Molecular Medicine. 6.


6. Kaluza, J. et al. Processed and Unprocessed Red Meat Consumption and Risk of Heart Failure: A Prospective Study of Men. Circulation: Heart Failure. 7.


7. Sciammaco, S. Analysis Finds Hormone Disruptor Used In Cosmetics In Nearly 50 Different Foods. Environmental Working Group.


8. Smith, K. W. et al. Urinary Paraben Concentrations and Ovarian Aging among Women from a Fertility Center. Environmental Health Perspectives. 121.


9. Food Intolerance Network. 280-283 Propionic acid and its salts: the bread preservative. Food Intolerance Network.


10. Dengate, H. Complaint to AAAC. Food Intolerance Network.


11. Center for Science in the Public Interest. FDA Food Ingredient Approval Process Violates Law, Says CSPI. Center for Science in the Public Interest.


12. Curl, C. L. et al. Estimating Pesticide Exposure from Dietary Intake and Organic Food Choices: The Multi-Ethnic Study of Atherosclerosis (MESA). Environmental Health Perspectives.

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What Is In Our Food That Should Not Be There?

(The Real Agenda News) The following is the first part in a series of articles that focus attention on the food industry’s success in making people believe that processed and packaged products can pass as food.

In this article, I will attempt to bring attention to the definitions of food we know and start unmasking the pesky ingredients that are present in our ‘food’ even though they don’t qualify as such.

First, let’s review the definition of food as it should be understood. Then, we will review what most people understand as food.

According to the Merriam-Webster dictionary, one of the definitions of food is “something that nourishes, sustains, or supplies“.

The question then is what is it that nourishes, sustains, or supplies our bodies with the nutrients we need to stay alive and healthy? Remember that our definition of food – rice, beans, meat, vegetables – may not be the type of sources of nutrients that our body needs to achieve a healthy state.

In fact, the items that we understand as food are in many cases sources of malnourishment. So just to be clear, food should be something we intake to nourish, sustain and supply our body with the nutrients it needs to function.

This takes us to the second definition of food, which is the one most people use as their guide. The same Merriam-Webster dictionary says that food is also “material consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy.”

The question in this case is, is it important where do protein, carbohydrates, and fats come from when deciding what to use as a source of nourishment? The answer of course is YES. Not all protein, cabs and fats are created equal.

The key in the case of nutrition and our Chemical Reality is that none other but nature has the ability to create food that has the proper protein, carbohydrates, fats and other ingredients to nourish, sustain and supply our body.

Despite great advances in science and technology, there isn’t a single industrialised product that meets nature’s ability to provide what we need to ingest in order to remain alive and healthy.

In fact, most industrialised products are unsuitable for human consumption. Products created in a lab through food engineering should be seen as substitutes of food only to be used as emergency supplies, not as day to day providers of nutrition. Why? Because they do not have the power to provide nourishment to our bodies.

Most food products are made in mass amounts and with the cheapest possible ingredients with the only aim to supply a food market.

Put simply, humans are not getting what they think they are paying for when grocery shopping. The definition of food that our body recognises is far from being the same than the definition we have been led to believe.

Unfortunately for our body, the second definition is what dictates what we use to supposedly nurture our body. There are probably very few people who haven’t fallen for the ‘miraculous weight losing shake’ and ‘belly flab burning pill’ propaganda only to realise that they were just flat out lies.

What is in our food that should not be there?

It is extremely important to know what ingredients are present in the food products that we are led to believe can be called food. Learning how and why the food we eat impacts our health and well-being is the second step towards living and enjoying a healthy life.

Recently, the Environmental Working Group (EWG) issued its “Dirty Dozen List of Endocrine Disruptors”. According to the National Institute of Environmental Sciences (NIEHS) of the United States, an endocrine disruptor is a substance, a chemical “that may interfere with the body’s endocrine system and produce adverse developmental, reproductive, neurological, and immune effects in both humans and wildlife.” Endocrine disruptors not only directly affect our health, but also that of the plants and animals we turn into food.

It is also important to understand what is the Endocrine System and how this system relates to an overall state of well-being.

The Endocrine System is the one that regulates the functions of organs in the body, helping to maintain the body in perfect balance and free of disease.

Among the functions that are included in this balance are: cellular metabolism, reproduction, sexual development, sugar and mineral homeostasis, heart rate, and digestion. The Endo part of it means INSIDE while the Crene part means SECRETE.

The answer to the question posed on the subheading is that endocrine disruptors should not be in our food essentially because they do not provide nourishment to our bodies, but also because they negatively impact our health.

Chemicals in the food products that most people eat deliver a double punch: they malnourish and disrupt the human body.

As you may already know, there is a long list of chemicals, many of them well-known endocrine disruptors present in food products.

Despite knowing that these chemicals cause our bodies to become ill, the food industry put them in the food products most people eat and government agencies in charge of checking that those substances stay out of the food products allow food companies to use them.

The common excuses for the use of chemicals in food products is that they are necessary to preserve the products and that the amounts used are minimal.

According to the NIEHS, some of the most common substances that cause endocrine disruption which are found in food products are: pharmaceuticals, dioxin, dioxin-like compounds, polychlorinated biphenyls, DDT, pesticides, bisphenol A.

These and other endocrine disruptors are found in everyday products like plastic bottles, metal food cans, detergents, flame retardants, food, toys, cosmetics, and pesticides.

The NIEHS says that “research shows that endocrine disruptors may pose the greatest risk during prenatal and early postnatal development when organ and neural systems are forming.”

Despite this warning, people continue to consume food products laden with chemicals throughout their lives. More often than not, chemicals substances such as the ones cited before and many others are fed to fetuses in the womb, new borns, toddlers and small kids through their daily diets.

To close this section of the article let’s conclude that most people, unless they grow their own food organically and on clean soil, feed themselves and their families food products — not food — which contain a deadly mixture of chemical substances, many of which have been proven to cause drastic disruptions in endocrine function, which in turn causes disease.

Perhaps, this chemical reality should be the origin of any research that looks into why people are sicker than at any other time in history.

It should be the starting point for researchers and scientists who seek to answer why more and more people are malnourished, obese, sick with cancer, diabetes, heart disease, Alzheimer’s disease and a long list of ailments that lots of people talk about but that few truly understand.

The truth is that we are growing sick mostly because of what we put in our bodies.

In case you have not gotten the idea yet, our body does not see it as normal to ingest food products that are manufactured in massive amounts and with the cheapest ingredients to satisfy a growing food product market.

If you are interested in the scientific side of things regarding how the endocrine system and hormones work in our bodies, please watch a documentary by the BBC titled “World of Hormones“.

If you are interested more in how the food industry makes people believe that food products are food, watch the documentary titled “The Truth about Food“.

In our next article I will begin unmasking the nastiest of the nasty chemicals that are present in food products — not food — even though they should not be.

Future articles will attempt to explain the dangers that these chemicals pose to our health, why people should rethink and reform their eating habits and why is not a crazy idea to grow your own food.

It is very important to remember this: “Every time you eat or drink anything, your are either feeding disease or fighting it.”