What is in your food and there consequencies. An in depth study, the Mother's Bible.

















                                                         ASPARTAME   Now Hidden Under E Number E951

                                           TOP 20 ADDITIVES TO AVOID 




                                HOW TO STOP ASPARTAME /SPLENDA SEIZURES



Aspartame and Rumsfeld's Disease- A Politically-Induced Biochemical Disaster Of Global Proportions

Donald Rumsfeld was known throughout the world as the zealous U.S. Secretary of Defence who is waging a global "war on terror" in search of "terrorists" and "weapons of mass destruction." Most people, however, are not aware that Rumsfeld himself unleashed a chemical weapon of mass destruction upon the world in 1981-and it is still out there destroying people all over the world. That "W.M. D." is aspartame and it has been scientifically and anecdotally linked to millions of chronic illnesses and deaths.

The evidence shows that, with full knowledge of aspartame’s neurotoxicity and carcinogenicity, Rumsfeld, as the CEO of G.D. Searle, Co., "called in his markers" to achieve U.S. Food and Drug Administration (FDA) approval for the artificial sweetener aspartame, better known by its trade name "NutraSweet."

Consumer advocate attorney Jim Turner, who was instrumental in the 1969 banning of cyclamate in the U.S. for its link to various forms of cancer, met with representatives of aspartame approval petitioner Searle in 1974. The main topic of discussion was neuroscientist Dr. John Olney’s 1971 study which showed that aspartic acid caused lesions in the brains of infant mice. According to Turner, arguably the world’s foremost authority on aspartame’s dubious legal history, Rumsfeld was apparently hired by Searle for one specific purpose: To obtain FDA approval for aspartame.

Betty Martini is the director of Mission Possible; a worldwide consumer advocacy organisation formed in 1992 as a voice for those demanding that the FDA reverse its approval of aspartame and orders its removal from foods, beverages and medical preparations. Martini is even bolder in her charges against Rumsfeld. Martini believes the Washington insider, former three-term U.S. Rep. From Illinois (1962-1968), secretary of defence (1975-1977) and executive assistant to President Gerald Ford, was hired by Searle because, "He was willing to get a deadly chemical poison, aspartame, approved for human consumption"


In December, 1965 Searle chemist James Schlatter discovered aspartame while working on an ulcer drug. The substance comprised of 50 percent synthetic phenylalanine, 40 percent synthetic aspartic acid, and 10 percent methanol, was about 200 times sweeter than sugar by weight and had no calories. By spring, 1967, Searle began conducting safety trials in preparation for petitioning the FDA for product approval.

Soon after the trials began, lab animals (monkeys and mice) began experiencing adverse effects ranging from brain lesions and tumours to seizures and death. Yet Searle petitioned the FDA for aspartame approval in February, 1973. According to Turner, Searle provided the FDA with over 100 studies claiming they proved aspartame was "safe." Independent analyses of these studies, however, prove conclusively that aspartame is actually a dangerous, neurotoxic, carcinogenic, and highly-addictive drug.

Trusting Searle’s promise that aspartame was safe, the FDA approved the limited use of aspartame in dry goods on July 26, 1974. Turner and Dr. Olney formally objected to the approval. Their petition triggered an FDA investigation of Searle’s lab practices which proved that Searle had provided the FDA with inaccurate conclusions resulting from manipulated data derived from poorly-designed studies. The FDA reversed its decision to approve aspartame in dry goods.

On January 10, 1977, the FDA formally requested that the U.S. Department of Justice convene a federal grand jury to determine if Searle should be criminally indicted for "concealing material facts and making false statements" with regard to its petition for aspartame approval.

Among the many charges FDA investigators made about Searle’s shoddy lab practices was how rats that developed tumours would undergo surgical removal of the tumours and then be placed back into the study as if nothing had happened to them.

The grand jury investigation was led by U.S. Attorney Samuel Skinner. In July 1, 1977, while the investigation was being conducted, Skinner left the Justice Department and took a job with Sidley & Austin-the law firm representing Searle. The statute of limitations eventually ran out and the grand jury disbanded without reaching any conclusions regarding Searle and its lab practices.

Amid this controversy, Rumsfeld was hired as Searle CEO on March 8, 1977 and immediately began cleaning house. Rumsfeld, who had no previous business executive experience before becoming CEO of Searle, reorganized several departments in the company and fired many of its high-level managers, replacing them with other politically-connected Washington, D.C., insiders.

Though the controversies deepened and the evidence proving the poisonous nature of his company’s product continued to accumulate, Rumsfeld and his team continued to push for FDA approval of aspartame.

A team of FDA investigators headed by Jerome Bressler attempted to block Rumsfeld, et al, by publishing what has become known as the "Bressler Report" on August 1, 1977. The report cited several instances where Searle intentionally misled the FDA in its petition for marketplace approval of aspartame. The FDA then formed a public board of inquiry (PBOI) in 1979 to rule on the myriad safety issues surrounding aspartame.

By this time, FDA investigators and independent scientists had exhaustively reviewed the Searle studies and additional studies had been conducted. There was no doubt, based upon objective analyses of evidence that had accumulated for over a decade, that aspartame was deathly poisonous to lab animals and caused a statistically significant number of them to develop tumours.


On September 30, 1980, the PBOI concluded that aspartame should not be approved, pending further investigation of its link to the formation of brain tumours and that the FDA "has not been presented with proof of reasonable certainty that aspartame is safe for use as a food additive."

The coup

Ronald Reagan was sworn in as president January 21, 1981. Rumsfeld, while still CEO at Searle, was part of Reagan’s transition team. This team hand-picked Dr. Arthur Hull Hayes, Jr, to be the new FDA commissioner. Dr. Hayes, a pharmacologist, had no previous experience with food additives before being appointed director of the FDA. He, like Rumsfeld, did, however, have experience with chemical warfare studies while connected to the Department of Defence. According to The Washington Post, Hayes was, "one of a number of doctors who conducted drugs tests for the Army on soldiers to determine the effect of a mind-disorienting drug called CAR 301,060," at Fort Detrick, Maryland.

The Post further explained why Hayes was the perfect choice to politically force the approval of aspartame: "According to a declassified 1976 report prepared by the Army Inspector General, Hayes had planned a research study to develop the mind-altering CAR 301,060 as a crowd control agent."

The report, detailing Hayes activities beginning in 1972, further indicated that Hayes was involved in similar biochemical mind control research studies until being named FDA director.

One of Hayes, first official acts as FDA chief was to approve the use of aspartame as an artificial sweetener in dry goods July 18, 1981. In order to accomplish this feat, Hayes had to overlook the scuttled grand jury investigation of Searle, overcome the Bressler Report, ignore the PBOI’s recommendations, and pretend aspartame did not chronically sicken and kill thousands of lab animals. Hayes, left his post at the FDA in November, 1983, amid accusations that he was accepting corporate gifts for political favours. Just before leaving office in scandal, Hayes approved the use of aspartame in beverages. According to The Post, Hayes, next job was in the private sector where he served as a high-paid senior medical advisor for Searle’s public relations firm.

The aftermath

Within weeks of aspartame’s approval for use in beverages, cans of diet sodas and other sweet drinks were on the market. To help sell Americans on using the artificial sweetener, intense advertising campaigns began programming the public to believe that sugar has lots of calories; calories make us fat and NutraSweet has no calories-therefore it won’t make us fat.

Based upon this almost universally-accepted oversimplification of biochemical reality, aspartame has enjoyed 22 years of marketplace success and is now in an estimated 7,000 to 9,000 commonly-consumed products in at least 100 countries. When Searle was absorbed by Monsanto in 1985, Rumsfeld reportedly received a $12 million bonus.

Not surprisingly, the same adverse reactions seen in lab animals in the 60s and 70s are now being seen in the general population. In his first book on aspartame (1990), Dr. H.J. Roberts stated that in five or 10 years we would have a worldwide plague on our hands if we do not remove aspartame from our food supply. With the printing of "Aspartame Disease: An Ignored Epidemic (2001), Dr. Roberts declared that the world is, indeed, plagued by a global epidemic of symptoms associated with aspartame use.

* Aspartame is being identified by a growing number of researchers and physicians as an underlying cause of chronic ill health in America and other countries throughout the world.
* It interacts with other substances such as pharmaceutical drugs to produce adverse reactions.
* All metabolites of aspartame (formaldehyde, methanol, diketopiperazine, and formic acid) are toxic to the human body and are especially toxic to the brain.
* Aspartame comprises over 80 percent of consumer complaints filed with the FDA.
* The FDA has generated a list of 92 symptoms associated with aspartame consumption that include nausea, dizziness, irritability, insanity, blindness, deafness, weight gain and death.

* The Centres for Disease Control and Prevention claim that 500,000 people each year simply "drop dead" for no apparent reason from what it labels "sudden cardiac death."

* Dementia among all ages (especially the elderly) and learning disabilities among children, in the U.S. and abroad, have been skyrocketing since 1981.
As of today, the number of scientific and studies showing that aspartame is, indeed, an underlying cause of chronic physical and mental illness and death outnumber studies proving its safety by at least 400 to zero. Proof of this fact can also be determined by what happens in many cases when people stop using aspartame: Their chronic symptoms disappear.

The legacy

Defence Secretary Rumsfeld was awarded the Presidential Medal of Freedom by President Gerald Ford-the highest civilian honour in America-on January 19, 1977. A few months later, Rumsfeld became the CEO of Searle to secure political approval for a product that science had proven to be a highly-addictive neurotoxic drug that causes chronic ill health, brain tumours, and death. The evidence indicates that FDA approval for aspartame was a high-level political priority undoubtedly connected to its capacity to adversely affect the minds and bodies of those consuming it.

Because Rumsfeld placed politics above public health and safety, hundreds of millions of people throughout the world cannot think clearly and suffer from a variety of chronic illnesses. It is, therefore, fitting that symptoms associated with aspartame use be known as "Rumsfeld’s disease."

Note from Betty Martini:
After reading this article, please listen to James Turner, Atty, explain how Don Rumsfeld called in his markers to get aspartame, a deadly chemical poison approved when the FDA said no:

Among the many ironies of our modern world is that Gerald Ford awarded the Presidential Medal of Freedom-America's highest civilian honour-to Defence Secretary Donald Rumsfeld on January 19, 1977. Just a few weeks later on March 8, Rumsfeld became the CEO of G.D. Searle to take point on a mission to force the Food and Drug Administration to approve for human consumption a known carcinogen and neurotoxic poison. Mission accomplished: Today some 9,000 commonly consumed products are laced with this weapon of mass misery and millions of people live with chronic illnesses linked to the artificial sweetener aspartame. It is our belief at The Idaho Observer that if some guy named Parkinson can have a disease named after him, then Donald Rumsfeld ought to have his own disease, too… Hence the term Rumsfeld disease.

An Italian study, the Ramazzini Report, was released by the European Foundation for Oncology and Environmental Sciences which revealed it causes leukaemia, lymphoma, and malignant brain tumours. Their July 14 05 report declares: "The results demonstrate ... that aspartame is a carcinogenic agent." How many mothers, knowing this, would want their children drinking an addictive carcinogenic agent. Aspartame liberates free methyl alcohol which causes chronic methanol poisoning. This affects the dopamine system of the brain and causes addiction. Now understand why the pop companies want this poison in your schools which causes Rumsfeld Disease.

Neurosurgeon Russell Ballock, M.D., one of the world's leading authorities on aspartame neurotoxicity, extensively reviewed the Soffritti report. "This study confirmed the previous study by Dr. Trocho and co-workers (l998), which also found the formaldehyde breakdown product of aspartame to be damaging to cellular DNA and that this damage was cumulative. The type of damage was a duplicate of that associated with cancers. These two studies strongly indicate that drinking a single diet cola sweetened with aspartame every day could significantly increase one's risk of developing a lymphoma or leukaemia."

Dr. Blaylock said further "This study should terrify mothers and all those consuming aspartame sweetened products. This was a carefully done study which clearly demonstrated a statistically significant increase in several types of lymphomas and leukaemia’s in rats. Both of these malignancies have increased significantly in this country since the widespread use of aspartame."

Dr. Blaylock wrote "They found that even lower doses of aspartame could cause these malignancies, yet the higher the dose, the more cancers that were seen. Since aspartame can increase obesity and may even cause the metabolic syndrome that affects 48 million Americans, there is no reason to ever consume this product. At the least, it should be immediately banned from all schools."


Dr. Betty Martini, Founder
Mission Possible International

9270 River Club Parkway,
Duluth, Georgia

770 242-2599

Idaho Observer
Spirit Lake
, Idaho
Phone 208-255-2307



Aspartame Is Neurotoxic Genotoxic
Molecular Food & Vaccine

By Dr Bill Deagle



Aspartame was approved by the FDA for food and medicine in the 1980s after the intervention of Donald Rumsfeld, recently Minister of Defence to Geo Bush Jr. Terms 1 and 2. The poison of Aspartame dipeptide is a deadly neurotoxin and genotoxin. This paper will analyze results of extensive animal studies, human case reviews, cellular pathology and a logical analysis of biochemical and cellular toxicology. It is not a matter of incompetence but of malicious pharmaco-genocide that this toxin is present in from 6,000 and over 90 countries. It is even registered with MSG, Ethyl Salicylate Mercury Thimerosal, and other adjuvant immunologic and neurotoxic substances that are now approved by FDA for vaccine antigenic amplification as an adjuvant.


Aspartame is manufactured in North America in Aiken, South Carolina with a genetic engineered GMO bacterial factory. The sludge of bacterial proteins is centrifuged to separate out differing molecular weights, and the dipeptide is spun out for transfer to tankers to transport for packing and marketing at other facilities. During my work at the Humana - Augusta Regional Trauma Centre in Family Practice and as a near full time at the Emergency Department, we had the emergency occupational contract with this facility. Our director of the Emergency and the ARTC director told us not to talk to media at any time about reactions to the airborne particulates in the facility, neurological emergencies such as seizures, neuropathy, disabilities or any other illness including other acute or chronic serious and unusual medical conditions. During this time, I observed a disproportionate high rate of polyneuropathy, organic brain dysfunction, ALS amyotrophic lateral sclerosis

Sclerosis, MS multiple sclerosis, seizures, aggressive brain tumours of multicentric gliomas and astrocytomas, to name of few, and high incidence of diabetes, obesity, and optic neuropathy and autoimmune disorders. It was evident from the warnings, that any physician whistleblower would be dismissed and defrocked via the hospital administration.


Dr Olney personally advised me in 1978 of his preliminary Aspartame research that identified chromatin clumping of the DNA similar to the DNA changes of gliomas of the most aggressive type of multicentric astrocytomas. Dr Roberts found diabetic control induction and endocrine disorders of Hashimoto's throiditis, cancer and neurological disorders such as transverse myelitis, ALS amyotrophic lateral sclerosis etc. Dr Blaylock has written extensively on the Glutamate toxicity of Aspartame and Hydroperoxyl Radical damage to glial cells, brain cell damage and neuron death, and biochemical toxicology of methanol and the genotoxic effects of the Aspartame metabolites. Reduced Glutathione depletion is serious with oral or injected Aspartame and co-toxicity with Mercury, MSG, GMO organic acids, and other polytoxins in air, food and water and ubiquitous Xenoestrogenic Antifolate toxins such as Halides of Chlorine, Chloramines, Bromides and Bromamines and Fluorides and Fluoramines. Cancers of brain, and many organs and significant lymphomas and leukemic induction is proven with animal studies induced by Aspartame. Cellular replication is reduced and micronuclei result similar to radiation exposure.


Aspartame is a ELF electromagnetic wave sensitizer, and induces phasic brain and peripheral nerve entrainment to fire neurons to external pulsed magnetic field effects. WiFi networks, AC power fields, and other electromagnetic fields from cell phones, computers, and appliances effects on cells are amplified by Aspartame Glutamate neural network amplification and lowering of threshold to activation potential.


Searle Pharmaceuticals identified for the C.I.A. Dr Delgado MD at Yale and his mind influencing technologies as a 'mind tenderizer' for entraining brains of animals for externally pulse training electromagnetic field IS Induced Stimulus for paradigms of control of brain function. ELF pollution 1,000,000 fold more than in 1998 in Western Nations is a major cotoxin with Aspartame and other lesser NMDA receptor toxins in food and medicines.


Aspartame directly affects the NMDA N-Methyl D-Aspartate subtype Glutamate receptors, injuring neurons and directly and indirectly interfere with AChE Acetylcholinesterase receptors, functionally interfering with the ability to learn new tasks and causing a functional frontal lobotomy of those suffering toxicity.


Cytochrome P450 Phase I enzyme induction depletes the brain of Glutathione Peroxidase Phase II enzymatic ability to clear hydroperoxynitate free radical. This is cotoxic with MSG, DU and organic acids in new GMO foods that induce NMDA receptor Glutamate pathways.


Loss of executive inhibitory influences may explain more violent or spontaneous out of control behaviour, autism of all forms, and onset and progression of many neurological disorders from cortical to midbrain motor interneuron Parkinson's to ALS amyotrophic lateral sclerosis and peripheral motor and sensory neuropathic disorders.


Increased mental illness, behavioural and learning disorders, autism, dementia and violent behaviours can be now explained by population neurotoxicity. Autism rates have gone up 2800% in three decades, organic dementia in the over 60 age group 1000% in 20 years, and Aspartame is a major player in this toxic soup that has pushed the canary in the mineshaft, the neuron to sing its swan song.


Aspartame is directly toxic to Beta Islet cells and induces diabetes as does MSG to a lesser extent in animal models. This would explain MODY Mature Onset Diabetes of the Young and the exploding diabetes and obesity with Glutamate toxins that destroy insulin production and amplify tissue insulin resistance. It is a major factor destroying appestat control of appetite control with blood sugar, and endorphin related hypothalamic pituitary axis.

I conclude that along with DU Not So Depleted Uranium, MSG and other toxins that have similar or lesser toxicities of these types, are contributors to the diabetes and obesity global pandemic.


Testing of Aspartame enzymatic induction which can cause accumulative effects can be evaluated with Genova Labs organic acids, amino acids, and Gene panels for Phase I and II pathway polymorphisms. Those people with GSMT1 pathway deletions or abnormal polymorphisms will be more toxically damaged by Aspartame and other NMDA toxins. Mitochondrial damage results from enzymatic induction and peroxynitrate radicals, results in tissue targeted long-standing mitochondrial pathology. Mitochondriopathy is a final pathway for much of the chronic effects of Aspartame.

Also, iNOS, Induce Nitric Oxide Synthase enzymatic induction and production of Hydroperoxyl Free Radical is the step resulting in mitochondrial gene damage, and loss of cellular energetic metabolism. This explains the vaccine suit evidence in the Poling Federal Vaccine Damage Suit, where mitochondrial defects from adjutants resulted in neurological deficits and autism. Aspartame is the worst of NMDA toxins in our food and vaccines, but MSG and many others are cotoxins.


Protocols for evaluation may include quantitive EEG or QEEG demonstrates coherent frequency anomalies, voltage pattern from frontal to occipital and temporal cortex, and P300 index abnormalities, that can monitor dynamic higher cortical function and neural net plasticity and learning capacities for holographic learning paradigms. SPECT scans identify blood flow abnormalities consistent with micro vascular defects consistent with loss of glial cell energetic metabolic support of neurotransmitters, myelinated neuron action potentials and proper neural network cortical to cortical learning and motor, sensory and abstract concept processing functions. MRI Functional MRI can demonstrate abnormal myelination and neural pathway functioning with changes in neural traffic and dysmyelination patterns that can be verified on T2 Weighted MRI. PET Positron Emission Tomography is most sensitive at identification of abnormal AChE Acetylcholinesterase metabolism and Positron-Fluoro-Glucose metabolism deficits in neural tissues. Frontal lobe hypo function, loss of temporal and transcortical metabolic patterns should correlate with full tracking neuropsychological testing and QEEG voltage patterns and coherence pattern analysis of intercortical frequencies. Enzymatic induction of Phase I CYP450 and Reduced Glutathione levels with high levels of Peroxynitrate should show in urine and blood analysis. Platelet bioamines in blood, urine or saliva for NE norepinephrine, Dopamine and Serotonin, Melatonin, Acetylcholine, GABA should reflect NMDA induction and depletion of presynaptic inhibitory neurotransmitters.


Core Aspartame acute or chronic exposure testing should include QEEG available from PhD psychologists certified on QEEG testing in America, Canada and overseas; Genova Labs or similar functional medicine lab - organic acids and amino acids and oxymarkers with Gene polymorphisms for Phase I and II Detox pathways; PET Scan for brain hypo metabolism AND / OR SPECT Scan for abnormal microcirculation; fMRI scans for neural pathway traffic abnormalities and neuropsychological evaluation of higher cortical functions to identify deficits correlated with above imaging and neurological studies.


Essential testing should be QEEG and organic acids and Gene Phase I & II Detox polymorphisms. The cotoxic effects of MSG, GMO Frankenfoods with organic acids that induce NMDA receptors, and 7,700 ppm water drug, heavy metals, chemical toxins in our water.


Aspartame cell toxic effects are the tip of the spear against human biology, made worse by Agribusiness, Big Pharma, Big GMO, and world trade with reintroduced previously banned pesticides forced on nations accepting the WTO Codex Alimentarius Food Rules.

Aspartame has already received a nod across the board approval by WTO UN FAO bureaucrats, to the danger of the world's peoples.


When you review the extensive analysis by Dr HJ Roberts MD, Dr Russell Blaylock MD and Dr Olney MD and the Ramazzini Foundation cancer research, there is no excuse for continued toxic contamination of food of vaccines. Aspartame must be banned from all foods, medicines, and vaccines. It is the first step for mankind, of many to steps needed to restore healthy functional support for future generations of the nations of Earth.  



    Review raises questions over aspartame and brain health

By staff reporter


03-Apr-2008 - Excessive intake of aspartame may inhibit the ability of enzymes in the brain to function normally, suggests a new review that could fan the flames of controversy over the sweetener.


The review, by scientists from the University of Pretoria and the University of Limpopo and published recently in the European Journal of Clinical Nutrition, indicated that high consumption of the sweetener may lead to neurodegeneration.

Aspartame is made up of phenylalanine (50 per cent), aspartic acid (40 per cent) and methanol (10 per cent). It is commonly used in food products for the diet or low calorie market, including soft drinks and chewing gums. It was approved for use in foods in the US and EU member states in the early 1980s.

The sweetener has caused much controversy amid suspicions on whether it is entirely safe, with studies linking the ingredient and cancer in rats.

It has also previously been found that aspartame consumption can cause neurological and behavioural disturbances in sensitive individuals. Symptoms that have been reported include headaches, insomnia and seizures.

Despite strong concerns being raised from some quarters over the sweetener, both the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA) have not changed their guidelines regarding the safety of the ingredient or intake advice.

The new review also challenges finding published last year in the journal Critical Reviews in Toxicology (Informa Healthcase) that considered over 500 studies, articles and reports conducted over the last 25 years - including work that was not published, but that was submitted to government bodies as part of the regulatory approvals process.

The earlier review concluded: "The weight of existing evidence s that aspartame is safe at current levels of consumption… No credible evidence was found that aspartame is carcinogenic, neurotoxic, or has any other adverse effect on health when consumed even at quantities many times the established ADI [acceptable daily intake] levels."

New review

Writing in the European Journal of Clinical Nutrition, a Nature journal, the scientists behind the new review state: "The aim of this study was to discuss the direct and indirect cellular effects of aspartame on the brain, and we propose that excessive aspartame ingestion might be involved in the pathogenesis of certain mental disorders, and also in compromised learning and emotional functioning."

The researchers found a number of direct and indirect changes that occur in the brain as a result of high consumption levels of aspartame, leading to neurodegeneration.

They found aspartame can disturb the metabolism of amino acids, protein structure and metabolism, the integrity of nucleic acids, neuronal function and endocrine balances. It also may change the brain concentrations of catecholamines, which include norepinephrine, epinephrine and domapine.

Additionally, they said the breakdown of aspartame causes nerves to fire excessively, which can indirectly lead to a high rate of neuron depolarisation.

The researchers added: "The energy systems for certain required enzyme reactions become compromised, thus indirectly leading to the inability of enzymes to function optimally.

"The ATP stores [adenosine triphosphate] in the cells are depleted, indicating that low concentrations of glucose are present in the cells, and this in turn will indirectly decrease the synthesis of acetylcholine, glutamate and GABA (gamma-aminobutyric acid)."

Furthermore, the functioning of glutamate as an excitatory neurotransmitter is inhibited as a result of the intracellular calcium uptake being altered, and mitochondria are damaged, which the researchers said could lead to apoptosis (cell death) of cells and also a decreased rate of oxidative metabolism.

As a result of their study, the researchers said more testing is required to further determine the health effects on aspartame and bring an end to the controversy.

Source: European Journal of Clinical Nutrition

2008, doi: 10.1038/sj.ejcn.1602866
"Direct and indirect cellular effects of aspartame on the brain"

Authors: P. Humphries, E. Pretorius, H. Naude




How Does Aspartame Damage Your Brain?


Consuming a lot of aspartame may inhibit the ability of enzymes in your brain to function normally, according to a new review by scientists from the University of Pretoria and the University of Limpopo.
The review found that high doses of the sweetener may lead to neurodegeneration. It has also previously been found that aspartame consumption can cause neurological and behavioural disturbances in sensitive individuals. Specifically, the review found a number of direct and indirect changes that occur in your brain as a result of high consumption levels of aspartame, including disturbing:


The metabolism of amino acids

Protein structure and metabolism

The integrity of nucleic acids

Neuronal function

Endocrine balances



Further, the breakdown of aspartame causes nerves to fire excessively, which can indirectly lead to a high rate of neuron depolarisation.
Despite these growing concerns, neither the European Food Safety Authority (EFSA) or the U.S. Food and Drug Administration (FDA) have changed their guidelines regarding the safety of the ingredient or intake advice.



What oils/fats are you consuming? Understanding essential fatty acids

by Ingri Cassel


One major factor for good health is understanding the importance of oxygenating our bodies as a key to health, specifically by inhaling hydrogen peroxide (H2O2 - 3%) through a nasal mist sprayer. However, even when our bodies have plenty of available oxygen, we may not be able to utilize that oxygen at the cellular level.

A body contains literally trillions of cells, each with an estimated 300 to 500 mitochondria (the little engines in cells that do the work). The cell walls must be in a condition that will allow respiration at the cellular level. Chemist and Nobel Prize Winner Otto Warburg found that cells having an intake of less than 65% of required oxygen for normal cell respiration will turn cancerous within hours. Believe it or not, a key component is the lack of healthy, oxygen-carrying fats in our diet, fats that can actually help transfer oxygen into the cells.

Due to our modern processed food supply being adulterated with transfats, hydrogenated and partially-hydrogenated fats (oils), the cells are left in an oxygen-deficient state. Without the proper balance of healthy fats (known as essential fatty acids — EFAs) in our diet, oxygen is no longer able to transfer through the outside cell wall. These chemically and heat-altered fats that have often been hydrogenated have also changed molecularly. These fat molecules are now so small they are able to pass through the walls of our arteries and form a plaque of low density lipoproteins (LDLs) often referred to as cholesterol. This build-up of plaque is one of the main causes of high blood pressure.

Mainstream medical sources repeatedly tell us that too much meat (saturated fats) can contribute to artherosclerosis and heart disease. What is not publicised is the contribution of hydrogenated fats (margarine) to arteriosclerosis and heart disease as well as such harmful fats such as canola and soybean oils. There continues to be much debate over what constitutes healthy fats and how to maximize on the intake and assimilation of EFAs. Our aim is to educate our readers regarding the importance of healthy fats in our diet to basic physiological functions in our body.

Fats as sources of energy

Fats are the most concentrated source of energy in our diets with each gram of fat supplying 9 calories versus each gram of protein or carbohydrate supplying only 4 calories to the body. Fats also act as carriers for the fat-soluble vitamins A, E, D and K. The availability of calcium and other minerals to body tissues is dependent upon the absorption of vitamin D, and it is fats that convert carotene into vitamin A.

But not all fats are alike. It is the EFAs that must be obtained through the diet that are essential for proper brain and nervous system function, hormone balance, digestion, and the vital task of carrying oxygen into the cells.

What is an EFA?

In researching the importance of quality fats in the diet, I have found that new discoveries are ongoing as scientists probe deeper into exactly how the body responds to dietary sources of saturated fats, hydrogenated fats, unsaturated fats and polyunsaturated EFAs.

Pam Rotella has written an excellent article summarising the importance of dietary sources of EFAs, the telltale signs of EFA deficiency, and a clear breakdown of terminology and dietary sources. Excerpts below are from Pam Rotella’s article, Healthy Fats – Essential Fatty Acids.

Essential Fatty Acids (EFAs) are necessary fats that humans cannot synthesise, and must be obtained through diet. EFAs are long-chain, polyunsaturated fatty acids derived from linolenic, linoleic, and oleic acids.

There are two families of EFAs: Omega-3 and Omega-6. Omega-9 is necessary yet "non-essential" because the body can manufacture a modest amount on its own, provided essential EFAs are present. The number following "Omega" represents the position of the first double bond, counting from the terminal methyl group on the molecule. Omega-3 fatty acids are derived from Linolenic Acid, Omega-6 from Linoleic Acid, and Omega-9 from Oleic Acid.

How "essential" are they?

EFAs support the cardiovascular, reproductive, immune, and nervous systems. The human body needs EFAs to manufacture and repair cell membranes, enabling the cells to obtain optimum nutrition and expel harmful waste products. A primary function of EFAs is the production of prostaglandins, which regulate body functions such as heart rate, blood pressure, blood clotting, fertility, conception, and play a role in immune function by regulating inflammation and encouraging the body to fight infection.

EFAs are also needed for proper growth in children, particularly for neural development and maturation of sensory systems, with male children having higher needs than females. Foetuses and breast-fed infants also require an adequate supply of EFAs through the mother’s dietary intake.

EFA deficiency is common in the United States, particularly Omega-3 deficiency. An ideal intake ratio of Omega-6 to Omega-3 fatty acids is between 1:1 and 4:1, with most Americans only obtaining a ratio between 10:1 and 25:1. The minimum healthy intake for both linolenic (Omega-3) and linoleic (Omega-6) acid via diet, per adult per day, is 1.5 grams of each. Because high heat destroys linolenic acid, cooking in linolenic-rich oils or eating cooked linolenic-rich fish is unlikely to provide a sufficient amount.

EFA deficiency and Omega 6/3 imbalance is linked with serious health conditions such as heart attacks, cancer, insulin resistance, asthma, lupus, schizophrenia, depression, postpartum depression, accelerated aging, stroke, obesity, diabetes, arthritis, ADHD, and Alzheimer’s Disease.

Omega-3 (Linolenic Acid)

Alpha Linolenic Acid (ALA) is the principal Omega-3 fatty acid, which a healthy human will convert into eicosapentaenoic acid (EPA), and later into docosahexaenoic acid (DHA). EPA and the GLA synthesized from linoleic (Omega-6) acid are later converted into hormone-like compounds known as eicosanoids, which aid in many bodily functions including vital organ function and intracellular activity.

Omega-3s are used in the formation of cell walls, making them supple and flexible, and improving circulation and oxygen uptake with proper red blood cell flexibility and function.

Omega-3 deficiencies are linked to decreased memory and mental abilities, tingling sensation of the nerves, poor vision, increased tendency to form blood clots, diminished immune function, increased triglycerides and "bad" cholesterol (LDL) levels, impaired membrane function, hypertension, irregular heart beat, learning disorders, menopausal discomfort, itchiness on the front of the lower leg(s) and growth retardation in infants, children, and pregnant women.

Dietary sources of Omega-3

Flaxseed oil (flaxseed oil has the highest linolenic content of any food), flaxseeds, flaxseed meal, hempseed oil, hempseeds, walnuts, pumpkin seeds, Brazil nuts, sesame seeds, avocados, some dark leafy green vegetables (kale, spinach, purslane, mustard greens, collards, etc.), wheat germ oil, salmon, mackerel, sardines, anchovies, albacore tuna, and other fish are sources of Omega-3 oils.

One tablespoon per day of flaxseed oil should provide the recommended daily adult portion of linolenic acid, although "time-released" effects of consuming nuts and other linolenic-rich foods is being studied, and considered more beneficial than a once-daily oil intake.

Flaxseed oil used for dietary supplementation should be kept in the refrigerator or freezer, and purchased from a supplier who refrigerates the liquid as well.

Omega-6 (Linoleic Acid)

Linoleic Acid is the primary Omega-6 fatty acid. A healthy human with good nutrition will convert linoleic acid into gamma linolenic acid (GLA), which will later be synthesized, with EPA from the Omega-3 group, into eicosanoids.

Some Omega-6s improve diabetic neuropathy, rheumatoid arthritis, PMS, skin disorders (e.g. psoriasis and eczema), and aid in cancer treatment.

Although most Americans obtain an excess of linoleic acid, often it is not converted to GLA because of metabolic problems caused by diets rich in sugar, alcohol, or trans fats from processed foods, as well as smoking, pollution, stress, aging, viral infections, and other illnesses such as diabetes. It is best to eliminate these factors when possible, but some prefer to supplement with GLA-rich foods such as borage oil, black currant seed oil, or evening primrose oil.

Dietary sources of Omega-6

Flaxseed oil, flaxseeds, flaxseed meal, hempseed oil, hempseeds, grapeseed oil, pumpkin seeds, pine nuts, pistachio nuts, sunflower seeds (raw), olive oil, olives, borage oil, evening primrose oil, black currant seed oil, and chestnut oil are all sources of Omega-6 oils (there are many other sources as well).

Avoid refined and hydrogenated versions of these oils.

Corn, safflower, and sunflower oils are also sources of linoleic acid, but are usually refined and may be nutrient-deficient as sold in stores.

Omega-9 (Oleic Acid)

Essential but technically not an EFA because the human body can manufacture a limited amount, provided the other EFAs are present in sufficient quantity.

Monounsaturated oleic acid lowers heart attack risk and arteriosclerosis, and aids in cancer prevention.

Dietary sources of Omega-9

Olive oil (extra virgin or virgin), olives, avocados, almonds, peanuts, sesame oil, pecans, pistachio nuts, cashews, hazelnuts, and macadamia nuts contain Omega-9.

One to two tablespoons of extra virgin or virgin olive oil per day should provide sufficient oleic acid for adults. However, like Omega-3 oils, the "time-released" effects of obtaining these nutrients from nuts and other whole foods is thought to be more beneficial than consuming the entire daily amount via a single oil dose.

Food tips

High heat, light, and oxygen destroy EFAs, so when consuming foods for their EFA content, try to avoid cooked or heated forms. For example, raw nuts are a better source than roasted nuts. Don’t use flaxseed oil for cooking, and never re-use any type of oil.

Replace hydrogenated fats (like margarine) and poly-saturated fats (common cooking oils) with healthy EFA-based fats when possible. For example, instead of margarine or butter on your warm (not hot) vegetables, use flaxseed and/or extra virgin olive oils with salt. If an oil is needed for cooking, try cold-pressed coconut oil. (After all, margarine is just hydrogenated oil with salt.)

Sprinkling flaxseed meal on vegetables adds a slightly nutty taste. Whole flaxseeds are usually passed through the intestine, absorbing water only and not yielding much oil. Also, its best not to use huge amounts of flaxseed in its meal (ground seed) form, as it contains phytoestrogens. The oil is much lower in phytoestrogens.

In many recipes calling for vegetable shortening, replacing the shortening with half as much virgin olive oil, and a very small pinch of extra salt, often yields similar results.

Adding flaxseed and/or virgin olive oil to salads instead of supermarket salad oil is another healthy change. Replace oily snack foods, like potato chips and corn chips, with nuts and seeds.



Cholesterol is a produced in the body and is a normal component of most body tissues, especially those of the brain and nervous system, liver and blood. It is necessary to form sex and adrenal hormones, vitamin D, and bile which is needed for the digestion of fats.

However, there appears to be two kinds of cholesterol: Low density lipoprotein (LDL) and high density lipoprotein (HDL). The type of cholesterol that the body forms as plaque on arterial walls is from LDL and is associated with high blood pressure. By consuming plenty of healthy fats, HDL is formed that literally grabs onto the LDL or "bad" cholesterol and transports it to the liver. However, it must be remembered that the microscopic lesions in the walls of our arteries form as a result of a deficiency in ascorbates and that the LDL "patches" on the arterial wall are formed to keep us from literally bleeding to death. Therefore we must take steps to change our lifestyle eating habits so our miraculous body can incorporate the nutrients from living foods into vitally healthy cell structure while eliminating unhealthy cell structures such as cancerous cells.

Closing comments

After researching this topic for the last two weeks, I have found that the best information out there on good and bad fats is in the book by Udo Erasmus, Fats That Heal, and Fats That Kill. It is in its 14th printing and is considered the Bible on fats and oils by many nutritionists and researchers. Greg Ciola, publisher of The Crusador, arguably the most cutting-edge health news publications available, ran an excellent interview with Erasmus in 2004 that is now posted on his website at under "blogs". If you do not have access to the Internet, send $5 to The Idaho Observer and we will be happy to send you the article.

It also appears that Dr. John R. Christopher, Ann Wigmore, Herbert Shelton and countless other raw foodists and natural hygienists are right once again. There simply is no substitute for soaking our grains, nuts, and seeds overnight and, with grains, low-heat cooking them. Nuts and seeds are delicious to eat "as is" after soaking in water overnight, and can be processed into nut/seed "milks" or incorporated into creative dishes. The raw food and juice fasting movement is growing since it is the least expensive and most natural way to heal modern-day plagues and, by extension, our planet.  



MONOSODIUM GLUTAMATE   Now Hiding Under E Number E621


Monosodium Glutamate, Sodium Glutamate, flavour enhancer 621, EU food additive code: E621, HS Code 29224220 (IUPAC name 2-aminopentanedioic acid. Also known as 2-aminoglutaric acid), commonly known as MSG, Ajinomoto, Vetsin, or Accent, is a Sodium salt of Glutamic Acid MSG is a Food Additive and it is commonly marketed as a "flavour enhancer.

Monosodium glutamate, or MSG. you will find this in almost every mass produced foodstuff, especially in crisps and foods aimed at children. It tricks the brain to taste more flavour than is actually there. It is often disguised in the list of ingredients as, ‘natural flavour / flavourings’, when in fact it is nothing of the kind in the form it is used. MSG also hides behind terms like ‘hydrolyzed’, autolyzed, and yeast extract or nutrient, and this is only a few of its pseudonyms. The good old yanks are consuming 160 million tons of the stuff every year without knowing it is a brain poison.

Dr George Schwartz, a toxicologist and author, says two tablespoons of this stuff will kill a dog in minutes. Some of the health effects linked to MSG includes,


Heart problems





Birth defects


Brain damage.


You will note that in Britain they are blaming alcohol, cigarettes, lack of exercise; in fact they blame everything other than the real cause for all these conditions. I am not saying fags are good for you but if you go along with the elites story of what is cause, it hides the fact that these and many other additives in your food are doing the damage they absolutely are. Many of the Alco pops have aspartame within them. It is the same with the bullshit surrounding weight gain, they have you all concentrating on the wrong substances and habits (addictions) covering the real perpetrators of the causes of these problems.

MSG attacks what is called ‘the brain – blood barrier, a defence system that normally prevents toxins entering the brain. Even tiny amounts of aspartame and MSG can cause the brain cells to so overreact that they become exhausted and die. Hence the reason they are called, get this ‘exitotoxins’. MSG is a crystalline substance in the same way DNA is structured and attacks and damages parts of the brain like the hypothalamus which governs many systems in the body.

It also works in the same way as aspartame in that it causes food cravings hence the weight gain. So the epidemic of obesity which as we all know is rampant in the USA began side by side with the introduction of these substances in 1985 into their food chain, introduced en mass in the UK in 2003. I brought the aspartame introduction to your attention a few years ago and stated they would up the dose as you got used to it in your favourite products, and sure enough after around a year or so after they en-mass introduced this substance in the UK, they go on and on about the problem with obesity which has surely followed the introduction of both of these substances into the British food chain, especially put into the own brand products of all the supermarket chains. This anti obesity legislation works in sync with the World Health Organisation’s ability to force medical intervention by the State.


Excitotoxicity is the pathological process by which nerve cells are damaged and killed by glutamate and similar substances. This occurs when receptors for the excitatory neurotransmitter glutamate such as the NMDA receptor and AMPA receptor are overactivated. Excitotoxins like NMDA and kainic acid which bind to these receptors, as well as pathologically high levels of glutamate, can cause excitotoxicity by allowing high levels of calcium ions (Ca2 ) to enter the cell Ca2 influx into cells activates a number of enzymes, including phospholipases, endonucleases, and proteases such as calpain. These enzymes go on to damage cell structures such as components of the cytoskeleton, membrane, and DNA.  


Sodium Benzoate

Ascorbic Acid


When these two chemicals are mixed, which they are in many processed foods, the chemical reaction is carcinogenic. That means to the layman ‘Cancer Causing Agent’


What you have to understand when it comes to why these substances, and many more, have managed to get into our food, is because all tests are conducted by organisations and individual researchers that take there pay from, or are linked in other ways to the food giants. This doesn’t just apply to foods; it is endemic with all ‘Official’ scientific data...

So what we in affect have is the situation whereby the big food corporations say all these additives are safe showing us data they have funded and approved and that we must believe them, what a load of old crap?  





Fluoride, yet another brain scrambler. Fluoride inhibits the enzyme, acetylcolinesterase. This is involved in transmitting signals along the nerves. Russian studies, both clinical and physiological, established that patients with dental fluorosis also suffered from disturbed nervous activity and brain dysfunction.

Chinese scientists reported in 1995 that fluoride lowered the IQ. Fluoride also attacks the immune system causing what is called autoimmune disease. Cancer, rheumatoid arthritis, and sclerosis, and these are just some of the conditions resulting from such a malfunction. The effect of fluoride on the thyroid, which regulates the metabolism, can cause endless problems throughout the body and in 1995 a report in the New England Journal of Medicine showed a 400% increase in cancer of the thyroid in San Francisco during the period its water was fluoridated. Within fluoride we have lead, arsenic and radium, and you’re telling me that your toothpaste is good for you with this shit in it? The majority of fluoride additive comes from Tampa Bay, Florida smokestack scrubbers.






  I will no offer full video evidence relating to Fluoride. What this video does not include is the fact that Fluoride was first tested for its effects on humans in the Nazi Concentration Camps during the Second World War...  

                                                                  CLICK LINK TO WATCH




This video goes into great detail in relation to the fluoride deception, lots of real scientific results form mass flouridisation of countries and states within the USA, an essential watch if you are to make an informed choice when the topic of allowing flouridisation in your water begins...  

                                                       CLICK LINK TO WATCH   



Fluoridation Is The Greatest Case Of Scientific Fraud Of This Century, If Not Of All Time" 



WARNING! The cult of water fluoridation is spreading. If the new attempt to spread this bogus medication across the UK succeeds, then an epidemic of chronic fluoride poisoning will sweep the country, as it has in fluoridated Ireland. Three or four of the children in every classroom will develop a disfiguring condition, dental fluorosis that fanatical fluoride pushers casually dismiss as 'only a slight cosmetic defect'. Their parents will be forced to meet the repeated costs of cosmetic dentistry. So disadvantaged families will actually suffer from even greater 'health inequalities' than they do at present. This lunatic 'cure' does not actually work - it simply adds another disease to the burden of the poor.  

                                                                       CLICK FOR MORE





 1.4 DIOXANE is found in almost all skin care products, more so in those promoted as 'Organic'...


                                                                 CLICK LINK TO WATCH  



Bacteria Eating Virus Approved as Food Additive


Not all viruses harm people. The Food and Drug Administration has approved a mixture of viruses as a food additive to protect people. The additive can be used in processing plants for spraying onto ready-to-eat meat and poultry products to protect consumers from the potentially life-threatening bacterium Listeria monocytogenes (L. monocytogenes).

The viruses used in the additive are known as bacteriophages. Bacteriophage means "bacteria eater." A bacteriophage, also called a phage (pronounced fayj), is any virus that infects bacteria. Consuming food contaminated with the bacterium L. monocytogenes can cause an infectious disease, listeriosis, which is rarely serious in healthy adults and children, but can be severe and even deadly in pregnant women, newborns, older people, and people with weakened immune systems. Pregnant women are about 20 times more likely than other healthy adults to get listeriosis, according to the Centres for Disease Control and Prevention (CDC). Listeriosis can cause miscarriage, stillbirth, premature delivery, or death of a newborn baby. People with listeriosis have fever and muscle aches, and sometimes an upset stomach, nausea, and diarrhoea. If the infection spreads to the nervous system, headache, stiff neck, confusion, loss of balance, or convulsions can occur. The CDC estimates that about 2,500 people become seriously ill with listeriosis each year in the United States. Of these, about 500 die. Cooking can kill L. monocytogenes, but many ready-to-eat foods, such as hot dogs, sausages, luncheon meats, cold cuts, and other deli-style meats and poultry, may become contaminated within the processing plant after cooking and before packaging. Unlike fresh meat and poultry, the ready-to-eat products can be consumed without reheating, so the L. monocytogenes survive and are ingested.

"L. monocytogenescan continue to thrive even in refrigerated conditions," says Capt. Andrew Zajac, a food safety expert and acting director of the Division of Petition Review within the FDA's Center for Food Safety and Applied Nutrition (CFSAN). "If a food product contaminated with L. monocytogenesis bought by a consumer and brought home and refrigerated, the bacteria can continue to multiply."

How Bacteriophages Work

Bacteriophages are found in the environment. "We're routinely exposed to bacteriophages," says Zajac. "They are found in soil and water, and they are part of the microbial population in the human gut and oral cavity." Bacteriophages infect only bacteria, says Zajac. "They don't infect plant or mammalian cells." Thousands of varieties of phages exist, and each one infects only one type or a few types of bacteria. The particular phages approved as a food additive are very specific to Listeria, says Zajac. "They'll only thrive if Listeria are present." The type of phage that was approved is lytic, which means that the phage destroys its host during its life cycle without integrating into the host genome. This type of phage works by attaching itself to a bacterium and injecting its genetic material into the cell. The phage takes over the metabolic machinery of the bacterium, forcing it to produce hundreds of new phages and causing the bacterial cell walls to break open. This process kills the bacterium and releases many new phages, which seek out other bacteria to invade and repeat the cycle.

"The process continues until all host bacteria have been destroyed," says Zajac. "Then the bacteriophages cease replicating. They need a host to multiply and will gradually become inactive when they lose the host."

Approval Process for Food Additives

To market a new food additive, a manufacturer must petition the FDA for its approval. The petition must provide convincing evidence that the proposed additive performs as it is intended and will not cause harmful effects when consumed. If an additive is approved, the FDA issues a regulation that includes information on the types of foods in which the additive can be used and maximum amounts to be used. The regulation also provides the additive's identity and specifications on purity, which will ensure that the additive used in food is the same substance that was evaluated and approved by the FDA. Once a food additive is approved, any company can use the additive, says Zajac, as long as it meets the conditions in the regulation. In response to a petition submitted by industry, the FDA published a regulation in August 2006 permitting the use of a Listeria-specific bacteriophage preparation on ready-to-eat meat and poultry products. The preparation combines six different phages that have been shown to be effective against 170 different strains of L. monocytogenes. Multiple phages are used so that if the L. monocytogenes develop resistance to several phages, the remaining ones can still destroy the bacteria.

The FDA must approve any additive before it can be used in food. When an additive is to be used on meat or poultry products, as with this one, both the FDA and the U.S. Department of Agriculture (USDA) are involved in the approval. The FDA evaluates the safety of the ingredient for its intended use. At the same time, the USDA evaluates the ingredient's suitability. The FDA's food additive regulations define safety as "a reasonable certainty that the substance is not harmful under the intended conditions of use." The FDA's CFSAN determined that the phage preparation does not pose any safety concerns based, in part, on published reports submitted by the petitioner on the results of the use of phages in animal and human studies. The USDA's Food Safety and Inspection Service (FSIS) evaluated the bacteriophage preparation's suitability. "Suitability establishes that the use of a substance is effective in performing the intended purpose of use and at the lowest level necessary for particular types of products," says Robert C. Post, Ph.D., director of the FSIS' Labelling and Consumer Protection Staff. In addition, suitability is an assurance that the use of the additive will not result in a product that is unfit for human consumption (adulterated) or one that misleads consumers. Consumers would be misled if, for example, the additive makes a product "appear to be a better value than it actually is or it masks spoilage," says Post. The FSIS evaluated data submitted by the petitioner to ensure suitability for a number of ready-to-eat products, such as sausages, turkey, soups, stews, hot dogs, bologna, Vienna sausage, and cooked ham and turkey.


Under the Federal Meat Inspection Act and the Poultry Products Inspection Act, both administered by the USDA, the use of the phage preparation must be declared on labelling as an ingredient. Consumers will see "bacteriophage preparation" on the label of meat or poultry products that have been treated with the food additive. If consumers have any concerns about what they're getting at the deli counter, says Post, "they always have the ability to ask for the label of the product being prepared or sliced to see what it contains."

A Phage First

This approval marks the first time that the FDA has regulated the use of a phage preparation as a food additive. Phages are currently approved in the United States for pesticide applications, such as spraying on crops. Scientists continue to be interested in other uses for phages, such as to prevent food products from contamination with other types of harmful bacteria and to act as possible treatments for bacterial infections in people. Remember people, what goes in America comes to the UK...





'Secretive' Chemicals Being Hidden in Food under 'Artificial Flavors' Label

You Thought MSG Was Bad? At least they admit that it's in there... well, mostly. Have you picked up a can of soup lately and noticed that the sodium levels are lower? Seen a label that said, "No MSG"? How about realising that there is less sugar on the label of your favourite ice cream? Believe it or not, this is cause for concern.
This article has been especially hard to compose. "Why?", you may ask. There is simply not much information to be found on the subject. It has taken weeks of internet research to uncover the smidgeon of information that has been acquired.


                                                                     CLICK FOR MORE




Just looking at all these additives makes you wonder how the human race survived before Chemistry…That is of course if you believe we need all these additives. The other side to this coin is the ‘WHY’ question, because we for sure do not need any of these substances added. In the main many are to procure and give shelf life to processed food, the requirement of supermarket shopping. So on balance Supermarkets have only one positive point…To satisfy the pure laziness of us all, a point we must begin to acknowledge because what supermarkets do for the third world, is…they create the third world, not to mention what it has done to our own food production in Britain. We are being slowly but surely poisoned by the chemical industry we must begin to say no…   _____________________________________________________________________________









Ascorbyl Palmitate

Butyl Hydroxytoluene [BHT]

Epigallocatechin Gallate [EGCG]

Erythorbic Acid

Green tea Extract [Tea Polyphenols]

Inositol Hexaphosphate [Phytic Acid]

Propyl Gallate


Rosemary extract

Sodium Erythorbate

Tertiary Butyl Hydroquinone [TBHQ]




Calcium Propionate

Calcium Sorbate





Lysozyme Chloride




Potassium Sorbate


Sodium Benzoate

Sodium Butylparaben

Sodium Dehydroacetate

Sodium Ethylparaben

Sodium Methylparaben

Sodium Propionate

Sodium Propylparaben

Sorbic Acid



Acesulfame K

Aspartame                    Now Hidden Under E Number E951

Calcium Cyclamate

Calcium Saccharin      




Sodium Cyclamate

Sodium Saccharin       Now Hidden Under E Number E954




Trehalose Anhydrous

Trehalose Dihydrate





Citric Acid Anhydrous

Citric Acid Monohydrate

Fumaric Acid

Fumaric Acid CWS

Delta Gluconolactone

L-Lactic Acid

DL-Malic Acid

L-Malic Acid

Potassium DL-Bitartrate

Sodium Citrate

Sodium L-Lactate

Succinic Acid

DL-Tartaric Acid Anhydrous

L-Tartaric Acid



Biotin (Vitamin H)

Beta Carotene (Natural)

Beta Carotene (Synthetic)

Calcium D-Pantothenate

Cholecalciderol (Vitamin D3)

Choline Bitartrate

Cyanocoblamin (Vitamin B12)

Ergocalciferol (Vitamin D2)

Folic Acid


Menadione Sodium Bisulphite (Vitamin K3)

Mixed Tocopherols Concentrate (Low High Alpha)


Niacinamide (Vitamin B3)

Phytonadione (Vitamin K1)

Pyridoxine HCI (Vitamin B6)

Riboflavin (Vitamin B2)

Riboflavin Sodium phosphate

D-Alpha Tocopheryl Acetate

D-Alpha Tocopheryl Acetate CWD

D-Alpha Tocopheryl Succinate

DL-Alpha Tocopheryl Acetate (Vitamin E Acetate)

Tocophersolan (Vitamin E TPGS

Vitamin A Acetate

Vitamin A Palmitate



Acetyl L-Carnitine HCI

N-Acetyl L-Cysteine

N-Acetyl L-Glutamine

N-Acetyl L-Hydroxyproline

N-Acetyl L-Methionine

N-Acetyl L-Tyrosine


L-Arginine L-Aspartate

L-Arginine L-Aspartate

L-Arginine Base

L-Arginine L-Glutamate

L-Arginine Monohydrochloride

D-Aspartic Acid

L-Aspartic Acid

S-Carboxymethyl L-Cysteine

L-Carnitine Base

L-Carnitine Fumarate

L-Carnitine HCI

L-Carnitine Tartrate


L-Citrulline Base

L-Cysteine HCI Anhydrous

L-Cysteine HCI Monohydrate

L-Histidine Base

L-Histidine HCI

L-Hydroxy Proline

D-Glutamatic Acid

L-Glutamatic Acid




L-Lysine HCI




L-Ornithene L- Aspartate

L-Ornithene Monohydrochloride





DL-Pyroglutamic Acid

L-Pyroglutamic Acid











Calcium L-Aspartate

Calcium Citrate Malate

Calcium L-Lactate

Calcium Citrate Malate

Calcium L-Lactate

Calcium DL-Malate

Calcium L-Threonate

Casein Phosphopeptides (CPP)

Ferric Ammonium Citrate

Ferrous Fumarate

Ferrous Gluconate

Ferrous L-Threonate

Manganese Gluconate

Zinc Gluconate



N-Aceytyl D Glucosamine

Arachidonic Acid (ARA)

Bamboo leaves Extract

Chitosan Oligosaccharide

Coenzyme Q10 (Ubiquinone)

Conjugated Linoleic Acid (CLA)

D-Glucosamine (HCI)

D-Glucosamine Sulphate Potassium Salt

D-Glucosamine Sodium Salt

Docosahexaenoic Acid (DHA)

Eicosapentaenoic Acid (EPA)

Fructo Oligosaccharides



Functional Red Kojic Rice


Germanium Sesquioxide

Gingko Biloba Extract (GBE)

Grape Seeds extract

Hawthorn Leaves Extract

Isomalto Oligosaccharide

Konjac Oligosaccharide

Alpha Lenolenic Acid (ALA)

Gamma Lenolenic Acid (GLA)

Alpha Lipoic Acid (Theoctic Acid)



Malto Oligosaccharide

Metallothionein (zn-MT)


Phosphatidyl Choline (PC)

Phosphatidyl Serine (PS)

Phycocyanine C

Propolis Extract

Seabuckthorn Berry oil

Seabuckthorn Seed Oil

Selacholeic Acid (Nervonic Acid)

Kappa Selenocarragenan

Beta Sitosterol

Sodium Chondroitin Sulphate

Soybean Isoflavone

Soybean Oligosaccharide

Soybean peptide

Spirulina Powder



Tea Polysaccharide

Xylo Oligosaccharide



Acorn brown

Caramel Colour

Cacao Colour

Gardenia Blue

Gardenia green

Gardenia Yellow

Lac Dye

Marigold Colour (Lutein)

Monascus Red

Monascus yellow

Paprika Oleoresin

Perilla Red

Red Radish Colour

Red Cabbage Colour

Safflower red

Safflower Yellow

Shikonin Red

Sodium Copper Chlorophyllin

Sodium Iron Chlorophyllin

Sodium magnesium Chlorophyllin

Sodium Zinc Chlorophyllin

Sorghum Red

Sweet potato Red

Turmeric Yellow (Curcumin)



Allura Red (CI Food Red 17)

Amaranth (CI Food Red 9)

Brilliant Blue (CI Food Blue 2)

Erythosine (CI Food Red 14)

Indigo Carmine (C.I. Food Blue 2)

Ponceau 4R (C.I. Food Red 7)

Sunset Yellow (C.I. Food Yellow 3)

Tartrazine (C.I. Food Yellow 4)




Acetyl Tributyl Citrate (ATBC)

Carrageenan (Kappa, Iota)

Beta Cyclodextrin

Sodium Dichloroisocyanurate (DCCNa)

Disodium 5'-Guanylate (GMP)

Disodium 5'-Inosinate (IMP)

Ethyl Maltol

Ethyl Vanillin

Gellan Gum

Guar Gum

Konjac Gum

Konjac Powder


Methyl Cyclopentenolone (MCP)

Microcrystalline Cellulose

Monosodium Glutamate (MSG)


Propyleneglycol Alginate

Sodium Bicarbonate

Soybean Lecithin

Soybean Protein Concentrate

Soybean Protein Isolate

Sucrose Fatty Acid Ester (SE)



Xanthan Gum






Ambroxol HCl



Atorvastatin Calcium

Benzydamine HCl

Butenafine HCl

Ciclopirox Olamine

Clobetasole Propionate


Dibenzoyl D-Tartaric Acid

Diclofenac Diethylamine

Diethyl D-Tartrate

Diethyl L-Tartrate

Diisopropyl D-Tartrate

Diisopropyl L-Tartrate

Di-p-Toluoyl D-Tartaric Acid

Di-P-Toluoyl L-Tartaric Acid

Doxazosin Mesylate

Enalapril Maleate


Epinastine HCl




Fluoxetine HCl

Fluvastatin Sodium


Gatifloxacin Mesylate



(R)-Glycidyl Tosylate

S)-Glycidyl Tosylate



Hydrocortisone Acetate

Hydroxypropyl Methylcellulose (HPMC)






Lansoprazole Sodium




Loperamide HCl



(R)-Mandelic Acid

(S)-Mandelic Acid


Microcrystalline Cellulose

Mometasone Furoate

Moxonidine HCl

Naftifine HCl


Omeprazole Sodium


Oxiconazole Nitrate

Pamidronate Sodium

Pantoprazole Sodium

Paroxetine HCl

Pazufloxacin Mesylate


Pioglitazone HCl

Povidone (PVP) K30

Povidone (PVP) K60

Pravastadin Sodium

Rabeprazole Sodium



Rosuvastatin Calcium




Sertraline HCl


Sodium Carboxymethylcellulose (CMC Na)



Tenatoprazole Sodium

Terazosin HCl

Terbinafine HCl

Terbutaline Sulfate

(R)-Tert Butanesulfinamide

(S)-Tert Butanesulfinamide

Tiotropium Bromide

Tocophersolan (Vitamin E TPGS)


Trimebutine Maleate

Valaciclovir HCl





The list above does not include chemicals used in agriculture and chemicals fed to the animals we ultimately eat. Is it any wonder we are suffering from so many medical conditions?  





28 March 08 BBC News

Pesticide Parkinson's link strong

There is strong evidence that exposure to pesticides significantly increases the risk of Parkinson's disease, experts believe.

It comes as another study, published in the BMC Neurology journal, has made the link to the neurological disease.

The US researchers found those exposed to pesticides had a 1.6 times higher risk after studying 600 people.

Experts said it was now highly likely pesticides played a key role - albeit in combination with other factors.

The disorder, which normally develops later in life and can affect movement and talking, is also influenced by genetic factors.

Several gene defects have been identified, but these are thought to be rare and only account for a small proportion of the 120,000 people affected by the disease in the UK.

The US team, which involved scientists from DukeUniversity, MiamiUniversity, and the Udall Parkinson's Disease Research Centre of Excellence, quizzed 319 patients about their pesticide use.

The answers were compared to over 200 family members and other controls who did not have the disease.

Related individuals were chosen as they would share many environmental and genetic backgrounds in a bid to isolate the impact of the pesticides.

They found those exposed to pesticides had a 1.6 times greater risk of developing the disease.

Heavy use, classed as over 200 day’s exposure over a lifetime, carried over double the risk.

And the study also revealed herbicides and insecticides were the pesticides most likely to increase risk.


Key role

Lead researcher Dana Hancock said: "I think there is very strong evidence now linking the two. What we need to find out how - the biological process.

"What we noticed in our research was that recreational pesticide use in the home and garden was more of a source of exposure than occupational use."

Kieran Breen, director of research at the Parkinson's Disease Society, said the link had been recognised by earlier studies, but this study "strengthened the fact that pesticides play a key role".

However, he added: "We still don't know exactly what causes Parkinson's. It's most likely to be a combination of genetic susceptibility and environmental factors."

He pointed out a survey of 10,000 patients by the charity had revealed only one in 10 had had long-term exposure to pesticides.


BBC REPORT 23 March 03



Pesticide link to Parkinson's

Exposure to some insecticides may cause a cascade of chemical events in the brain that could lead to Parkinson's Disease, researchers have found.


A team from Virginia Polytechnic Institute studied levels of key chemicals in the brain of mice exposed to various levels of the insecticide permethrin.

They found that the insecticide stimulated a reduction in levels of an important transmitter chemical called dopamine.

Parkinson's symptoms such as the muscle rigidity, shuffling gait, and a rhythmic tremor have been linked to the loss of dopamine production in the brain.

The research also found that exposure to permethrin was linked to increased production of a protein called alpha-synuclein.

This protein is a major component of fibrous tangles called Lewy bodies, which are found in the brain of patients with Parkinson's.

Exposure to low levels of the insecticide seemed to have a more immediate effect than exposure to higher doses.

But the researchers believe this could be because high levels simply overwhelm the delicate systems within the brain, which takes time to come to terms with and react accordingly.

DDT action

Researcher Dr Jeffrey Bloomquist said a tiny dose - less than one thousandth of that needed to kill a mouse - was enough to produce effects on the brain.

However, he said that while mice exposed to permethrin had shown Parkinson's-like symptoms, they had not developed the full blown disease.

The researchers now plan to examine the effects of longer term exposure permethrin, and of exposure to another widely used pesticide, chlorpyrifos.

Permethrin is used to treat clothes to repel and kill ticks and mosquitoes.

It acts in a similar way to DDT by strongly exciting the nervous systems of insects.

The chemical is toxic at high levels and classified as a possible carcinogen by the US Environmental Protection Agency.

A spokeswoman for the UK Department for Environment Food and Rural Affairs said the use of permethrin was due to be phased out under an ongoing European Union review.

She told BBC News Online: "DEFRA is sponsoring research into a possible link between Parkinson's disease and pesticides.

"This was not one of the pesticides that was being looked at, but we are interested in these results and will pass them on to the research team."

The results of the research were presented at a meeting of the American Chemical Society  


                                                                    To Be Continued….




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