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Tag Archives: toxic

Canned foods found to contain dangerously high level of toxic chemical bisphenol-A (BPA)

by: David Gutierrez, staff writer

A new study spearheaded by the Environmental Working Group found the toxic chemical bisphenol A (BPA) in over 50 percent of the name-brand canned goods tested. In some cases, a single serving was enough to expose a woman or infant to BPA levels that were 200 times higher than the government’s safe level for industrial chemicals.

What you need to know – Conventional View

• BPA is an industrially produced chemical commonly used in polycarbonate plastics and epoxy resins. BPA-containing resins are a common ingredient in the linings of canned goods.

•BPA is a known estrogen mimicker, and can cause hormone-disrupting effects, toxicity or even neurotoxicity, low sperm counts and cancer. Some of these effects can occur in concentrations as low as two parts per billion. More than 200 animal studies show that BPA is toxic at very low doses, and the Centers for Disease Control explains that it has found BPA in 95 percent of patients being tested at levels that raise health concerns.

• The study found that cans of chicken soup, infant formula and ravioli had the highest levels of BPA. One to three servings of these foods was enough to expose women or children to BPA levels that have been shown to cause harm in animal tests.

• One in 10 of the cans tested — and one in three cans of infant formula — contained concentrations high enough that a single serving contained levels less than five times lower than the dose shown to cause harm in animal studies. Typically, the government classifies exposure as dangerous if it is within 1,000 to 3,000 times that shown to harm animals.

• The FDA estimates that 17% of the U.S. diet comes from canned food, but there is no government safety standard regulating the amount of BPA allowed in such foods.

• Quote: “Given widespread human exposure to BPA and hundreds of studies showing its adverse effects, the FDA and EPA must act quickly to revise safe levels for BPA exposure based on the latest science on the low-dose toxicity of the chemical.” – Environmental Working Group

What you need to know – Alternative View

Statements and opinions by Mike Adams, author of Grocery Warning: How to identify and avoid dangerous food ingredients

• It is worth noting that bisphenol-A is only found in processed, manufactured foods and packaging. Consuming fresh, raw produce avoids the ingestion of bisphenol-A.

• Food packaging that has long been considered “safe” by the FDA is now being found to be surprisingly hazardous to human health. As a general rule, the more fresh food you eat and the less processed, packaging food you eat, the lower your risk will be for cancer, heart disease, diabetes, neurological disorders and many other diseases.

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E.coli in Hamburger Meat? Just Cook The Feces Out of It

DIANE CARMEN, DENVER POST

If 19 million pounds of meat distributed to half of this country had been
contaminated with a deadly strain of E. coli bacteria by terrorists, we’d go
nuts. But when it’s done by a Fortune 100 corporation, we continue to buy it
and feed it to our kids.

As children are weaned from dialysis, joining others recovering from eating
ground beef contaminated with feces, the rest of us are ready to return to
business as usual from the meat industry.

Be sure to cook those burgers well, we remind each other. Well-done burgers
won’t give you renal failure despite the traces of manure.

Consumers, like cattle being led to the slaughter, barely twitch when the
corporate machine that controls our food supply ships another load of
Tainted meat. We’ve come to expect it. We actually blame ourselves for not
sterilizing our meat thermometers every time we check to see if the fecal
contaminants are done.

Meanwhile, we pay no attention when the industry eliminates another
safeguard. Faster meat disassembly lines, fewer poorly paid workers, fewer
inspectors, more mechanized processing — they’re all designed with profits,
not consumers, in mind.

It’s no wonder that federal officials count 61 deaths and 73,000 cases of E.
coil 0157:H7 poisoning in the US every year. By comparison, it took only a
handful of cases of the human form of mad cow disease to shut down the beef
industry for three years in Great Britain, where consumers fought back.

Kathy Kelley, a cattle rancher near Meeker, is exasperated with “lazy”
American consumers who don’t have a clue about the source of their food,
Much less the shameless exploitation of humans, animals and the environment
involved in its production.

Kelley doesn’t think of the 19 million pounds of recalled beef as mere
hamburger but as tons of costly feed, acre-feet of scarce water, years of
work by ranchers and thousands of head of cattle slaughtered — and wasted
— all because of an inherently filthy system.

“There is no reason for people in this country to have E. coli poisoning,”
she said. “It’s entirely a byproduct of industrial meat processing.”

“They hire economic refugees, exploit unskilled workers, steal the meat from
the suppliers and endanger the lives of the consumers,” said another angry
cattleman, Mike Callicrate of St. Francis, Kansas. Ranchers are getting “the
lowest share of the consumer’s meat dollar in history,” while consumers are
“paying the highest prices in history for the dirtiest product since 1906
when Upton Sinclair wrote The Jungle. ” Callicrate said.

The free market system has collapsed. While drought-stressed ranchers sell
off herds for a fraction of their value, meat prices remain unmoved.
Deliberately inadequate labeling thwarts consumers from making informed
choices. Information about what country the animal is from or the packing
plant that processed it is withheld, and measures to require those details
repeatedly have been defeated in the legislature, at the urging of the meat
industry.

They don’t want us to know.

Then, to protect the corporation from litigation, we’re reminded once again
to be sure to cook the living, well, manure out of it. They freely admit
it’s the only way we can be sure the product they’re selling won’t kill us.

Diane Carman’s commentaries appear Tuesday, Thursday and Sunday in the
Denver Post.

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www.healingpowerhour.com

Meat Glue: The Meat Industry’s Dirty Secret

The white powder sold by the kilo, above, is the meat industry’s dirty little secret. It’s “meat glue.” It makes pieces of beef, lamb, chicken or fish that would normally be thrown out stick together so closely that it looks like a solid piece of meat. See also our posts on Israel’s frozen fish scandal and how garlic from China is scary stuff.

Restaurants and butchers can now sell their scraps as premium meat. Good way to use them up – and charge premium prices for them too. Best of all, you don’t have to tell the customer. Once the glued meat is cooked, even professional butchers can’t tell the difference.
What is transglutaminase?

“Meat glue” is transglutaminase, an enzyme in powder form, derived from beef and pork blood plasma. See the Wikipedia description of it here. Chefs most commonly use the Activa RM brand, which is transglutaminase mixed with maltodextrine and sodium caseinate, a milk protein. Using enzymes in food isn’t a new technique. Papaya seed is the main ingredient in meat tenderizers, for example. Rennet and yeasts produce enzymes that make cheese and alcohol, too. Natural enzymes. Meat glue is a darker product altogether.

Yet according to Cooking Issues, the French Culinary Institute’s blog (USA), meat glue is safe. That is, the major study carried out to gain acceptance by the FDA says so. And why shouldn’t we believe? It was funded by Ajinomoto, the product’s manufacturer, after all.

This video from Australia’s TodayTonight TV show demonstrates how easily you can create Frankenstein meat. Just sprinkle a teaspoon of powdered transglutaminase on various meat scraps, knead them together and roll them up in plastic wrap. Put in the fridge and 6 hours later, you have an easily-sliced piece of meat that looks like real fillet.

Only make sure to wear your face mask while performing the simple operation: you don’t want to be inhaling powder that makes your blood clot abnormally.

Do you want to be eating it either?

Banned by the European Parliament in May 2010, meat glue is freely available through sources like Amazon.com. The information from the French Culinary Institute states that 1 kg. will hold over 100 kg. of meat parts together. This is the product description exactly as it appears on Amazon.com:

•Food Enzyme used to provide ways to improve texture, yield, sliceability.
•Used to “glue” protiens (sic) together; mix Swordfish with Salmon to create a Seafood Filet
•Used to “glue” protiens together; mix Elk, Llama and Yak to create a Exotic Mixed Grill Filet
•Product of France
•18 month Shelf Life, Keep in Freezer to ensure product strength
In the TodayTonight video, microbiologist Glenn Pener voices concern over meat glue and food poisoning.

“The amount of bacteria on a steak that’s been put together with meat glue is hundreds of time higher,” he says.

The bacterial count in patched-up meat is extremely high because scraps that were outside pieces but are now glued together inside are hard to cook thoroughly.

Another reason to eat less meat, buy organic or from a trusted source, and take nothing for granted in terms of food safety. Makes you think twice about what’s really in popular food-chain hamburgers, too. Even kosher and halal meat must be questioned – there is a kosher version of meat glue, Activa TIU.

Europeans – hopefully – aren’t eating Frankenstein meat now. There are no regulations against meat glue outside of Europe, however. The main objection to it is that it’s misleading; diners pay for quality meat that’s really scraps glued together. But I ask: what are the health consequences? Is it known what long-term consumption of transglutaminase – a blood-clotting substance – has on human beings? Especially if you like your meat rare.

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