The Top 5 High Estrogen Foods to Avoid

Published on 11 Sep 2014
Dr. Josh Axe

In this video, I’m going to walk you through the five top foods to avoid that are highest in estrogen. High estrogen foods can be really harmful to your health by destroying your hormone balance. A lot of these foods with too much estrogen today can lead to health issues like hypothyroidism, autoimmune disease, chronic fatigue, and ovarian cancer. So, eliminate the following foods from your diet, and add more fruits and vegetables to naturally decrease estrogen in your body.

Foods to avoid:
1.) Soy
2.) Sugar
3.) Conventional meat
4.) Conventional dairy
5.) BPA plastic and Teflon Pans

If you want to start detoxing your body of estrogen, consume more cruciferous vegetables like broccoli, cauliflower, kale, collard greens, and brussels sprouts. Also milk thistle and dandelion supplements are great to support your body in the detox from estrogen as well.

For more on balancing your hormones: http://draxe.com/10-ways-balance-horm...

https://www.youtube.com/watch?v=w8W9kTQgXQ0

Why You Should Avoid Pork

by Dr. Josh Axe on September 27, 2010

If you’re at all familiar with the Bible you’ll probably remember that in it God specifically instructed His people not to eat pork and shellfish. Many people are surprised to find this out, but in the Old Testament God warned us that the pig was an unclean animal–a scavenger and not to be eaten (Check out Leviticus 11).

No matter how you think about it, pigs are a rather dirty animal. They are considered the scavengers of the farm (created to eliminate any waste on the farm), often eating anything they can find. This includes not only bugs, insects, and whatever leftover scraps they find laying around, but also their own feces, as well as the dead carcasses of sick animals, including their own young.

This in itself can explain why the meat of the pig can be so dirty or at the very least not so appetizing to consume. And while being ‘grossed out’ may or may not be a valid reason not to eat something it’s vital to understand a bit more about pork before reaching your own conclusion.

Pork 101: Know the Facts

Pork is one of the most consumed meats in the world. China is the largest producer of pigs that were first domesticated way back around 7500 B.C.

The Center for Disease Control and Prevention (CDC) states that more than 100 viruses come to the United States each year from China through pigs. There are some obvious concerns about this. Aside from not needing more viruses to fight off, some of these viruses can prove to be downright dangerous to humans.

Of course, you’re probably familiar with H1N1, better known as ‘the swine flu.” This too is a virus that has made the leap from pig to human.

But H1N1 is not the only disease to fear from the pig. There are other sicknesses you can get from eating the meat of the pig.

Pork meat is loaded with toxins, more so than most other meats like beef and chicken.

 

Is Pork Meat Toxic?

There are reasons that the meat of the pig becomes more saturated with toxins than many of its counterpart farm animals. The first reason has to do with the digestive system of a pig.

A pig digests whatever it eats rather quickly, in up to about four hours. On the other hand a cow takes a good twenty-four hours to digest what it’s eaten. During the digestive process, animals (including humans) get rid of excess toxins as well as other components of the food eaten that could be dangerous to health.

Since the pig’s digestive system operates rather basically, many of these toxins remain in their system to be stored in their more than adequate fatty tissues ready for our consumption.

Another issue with the pig is that it doesn’t have any sweat glands. Sweat glands are a tool the body uses to be rid of toxins. This leaves more toxins in the pig’s body.

I don’t have to tell you that when you consume pork meat, you too are getting all these toxins that weren’t eliminated from the pig. None of us need more toxins in our systems. In fact we should all be doing what we can to eliminate and cut down on toxin exposure. One vital way to do this is by choosing what you eat carefully.

 

Trichinellosis, Pork Meat, and Your Health

Did you know that pigs carry a variety of parasites in their bodies and meat? Some of these parasites are difficult to kill even when cooking. This is the reason there are so many warnings out there about eating undercooked pork.

One of the biggest concerns with eating pork meat is trichinellosis or trichinosis. This is an infection that humans get from eating undercooked or uncooked pork that contains the larvae of the trichinella worm.

This worm parasite is very commonly found in pork. When the worm, most often living in cysts in the stomach, opens through stomach acids, its larvae are released into the body of the pig. These new worms make their homes in the muscles of the pig. Next stop? The unknowing human body who consumes this infected meat flesh.

And while no one particularly wants to consume worms, trichinellosis is a serious illness that you should do virtually anything to avoid.

Common Symptoms of Trichinellosis:

• Nausea
• Vomiting
• Diarrhea
• Headache
• Fever
• Chills
• Cough
• Swollen eyes
• Muscle pain
• Aching joints
• Coordination problems
• Heart issues
• Breathing problems

These symptoms of trichinellosis can really put you out of the game for quite a while. According to the Center for Disease Control and Prevention (CDC) these symptoms can last for weeks and in more serious cases months on end.

The CDC recommends thorough cooking of pork as well as freezing the pork meat prior to cooking to kill off any worms. I don’t know about you, but I don’t feel good about eating anything that I first have to kill off its worms to eat.

In fact, it’s been theorized that trichinellosis is the exact cause of Mozart’s rather sudden death at age 35. An American researcher theorized this after studying all the documents recording the days before, during, and after Mozart’s death. He found that Mozart suffered many of the above listed symptoms and he, himself, had recorded in his journal the consumption of pork just forty-four days before his own death.

(If you want to read more on this intriguing story you can find it in the Archives of Internal Medicine’s June 2001 issue.)

But that’s not all….

Pigs carry many viruses and parasites with them. Whether by coming in direct contact with them through farms or by eating their meat we put ourselves at higher risk of getting one of these painful, often debilitating diseases (not to mention put our bodies on toxic overload.)

Pigs are primary carriers of:

• Taenia solium tapeworm
• Hepatitis E virus (HEV)
• PRRS (Porcine Reproductive and Respiratory Syndrome)
• Nipah virus
• Menangle virus

Each of these parasites and viruses can lead to serious health problems that can last for years to come.
What you choose to eat is up to you. Myself, I choose to stay away from unclean pork (and shellfish.) The reasons discussed here are just the tip of the iceberg when it comes to eating pigs and your health.

Do your own research, carefully consider what the Bible so many years ago warned us about, then make your own educated decision about what you choose to feed yourself and your loved ones.

Sources

Centers for Disease Control & Prevention (2010)
Science Direct (1999)
Centers for Disease Control & Prevention (2007)

 

Dr. Axe's Action Steps

1. I recommend avoiding pork altogether.
2. Focus on eating healthier sources of protein like wild-caught fish, grass-fed beef, or free-range chicken and eggs.
3. If you can’t live without bacon, try a healthier alternative like turkey bacon.

http://www.draxe.com/why-you-should-avoid-pork/

Genetically Modified Cooking Oils are not Healthy

by Dr. Josh Axe on July 5, 2011
                                                 

With so many oils on the market and so much talk about the different types of oil it’s difficult to sift through what is fact, what is entirely fiction, and most of all which is the healthiest oil to use.

From olive oil and palm oil to coconut oil and sesame oils it’s hard to know which one to put in your shopping cart, into your food, and eventually inside your body. One of the most misunderstood and most talked about cooking oils is canola oil. The name was originally LEAR (Low Erucic Acid Rapeseed) but for marketing purposes was changed to canola oil. This word was derived from the combination of the phrase, “Canadian oil.” Canola oil is a much more appealing name than LEAR oil or rape oil. But is the oil appealing for you and should you be using it in your foods?

The History of Canola Oil

Canola oil was developed as the food industry began to search for healthy and cost effective alternatives to saturated fats in oils. These saturated fats had come to the mainstream attention as a result of the American Heart Association and other government agencies spreading reports of saturated fats, often found in commonly used cooking oils, being bad for your heart health. Many of these reports were particularly aimed at corn oil and soybean oil.

As food manufacturers searched and experimented they discovered rapeseed oil. Rapeseed oil is monounsaturated oil. The problem with this original type of rapeseed oil is that it was very high in erucic acid. Erucic acid is a fatty acid found in rapeseed and mustard oils that is linked to heart damage in particular Keshan’s Disease, a disease characterized by fibrotic lesions of the heart.

Food manufacturers continued their journey into refining rapeseed and canola oils until they came up with a formula in the late 1970’s to genetically manipulate the rapeseed plant by seed splitting. This seed split oil produced canola oil with less erucic acid and higher amounts of oleic acid. This was the oil referred to at the time as LEAR as in Low Erucic Acid Rapeseed.

Although there are not the previously high levels of erucic acid in canola oil there are still reasons for serious concern if you use canola oil.

Problems with Canola Oil

Canola oil has still been linked to Keshan’s disease (characterized by heart lesion,) as well as a host of other health concerns.

Canola Oil Health Concerns:

• Heart health problems
• Vitamin E Deficiencies
• Blood platelet abnormalities
• Retarding normal growth (for this reason canola oil is banned from infant formulas)
• Increased cancer risks from hydrogenation process and created trans fats
• Free radical damage

Another point you need to understand about canola oil is the extreme amount of processing it goes through before it reaches you. Canola oil and many other oils are put through an extreme close to ten step process which introduces toxins, changes the original structure of the oil, and is then hydrogenated oil. These are the types of oil you want to avoid, hydrogenated and partially hydrogenated.

During this hydrogenation and processing Trans fatty acids are created. You want to avoid consuming these dangerous by products of processing oils at all costs. In fact, this is one of the biggest reasons to avoid cooking with the following oils:

• Corn
• Soy
• Safflower

But that’s not all you have to be concerned about when it comes to canola oil. Monsanto has recently been using genetically modified organisms or GMO’s in its canola oil seeds. In fact, Monsanto is selling genetically modified seeds for the following plants:

• Canola
• Alfalfa
• Corn
• Cotton
• Sorghum
• Soybeans
• Sugarbeets
• Wheat

Read my article on Monsanto and on genetically modified foods here.

Whether the canola oil you’ve been using is genetically modified or not (remember the food manufacturers are not required to let you know what foods are and are not genetically modified or derived from genetically modified seeds or plants) you really can’t afford to keep using it for the sake of your health.

It can be confusing to know which are the best oils to choose to cook with and use at home. But one thing you can bet on is that canola oil is simply not the safe, healthy alternative that the mainstream media would have you believe.

Canola oil has become so popular it is found in many foods including ones you may think are ‘healthy’ food choices. In fact, canola oil is marketed to the health conscious industry rather than the junk food industry. However, you must beware and read labels diligently in order to protect your health and the health of your loved ones from the dangers of this popular cooking oil.

Dr. Josh’s Recommendations:

I recommend pure Extra Virgin Coconut Oil from Garden of Life. When buying coconut oil you should make sure it smells like coconut when you buy it, otherwise it has been most likely pasteurized and is not as healthy for you.

Sources: weston a price article, hbci.com article

http://www.draxe.com/understanding-the-facts-about-canola-oil/

Monsanto: A U.S. Based Food Company Killing Us Off?

by Dr. Josh Axe on March 9, 2011

According to the USDA “GE crops do not increase the yield potential of a hybrid. In fact, yield may even decrease…”

You may never have heard of the company Monsanto, but undoubtedly you’ve come into contact with their products. Monsanto is a St. Louis, Missouri based company who, in short, explains their mission as one to increase food production on farms.  Although this sounds like a noble mission it simply isn’t.

Monsanto may argue that they are helping farmers to grow bigger crops, using fewer resources and taking less time to do so. However, what they fail to explain is how they are compromising the end food product you’ll eat as well as causing irreparable damage to  the soils, the animals, and the surrounding farmers’ lands.

When it comes to Monsanto, there are millions of activists leading the grass roots effort against this company and the alleged poisoning it takes part in today. There are several substantiated complaints against Monsanto. Let’s explore a few.

3 Ways Monsanto is Killing You
Small Farmers Being Sued

When you visit Monsanto’s website you’ll find their slogan elaborating on their mission which states, “Producing more, conserving more, improving lives.” Now there’s no doubt this all sounds really good, however, the reality is quite the opposite. In fact, Monsanto’s agriculture activity is actually putting the small American farmer out of work – for good!

They are doing this in a couple of ways. First, there are the small farmlands being contaminated with pesticides Monsanto chooses to spray on their own crops in neighboring lands. Percy Schmeiser, a long time farmer from Canada is being sued by Monsanto after his own canola crops were contaminated by Monsanto’s use of their own Genetically Engineered Round-Up Ready Canola.

This chemical was spread to Schmeiser’s farmlands by pollen. This product supposedly increases production but is creating genetically engineered (also known as genetically altered or genetically modified) canola. A type of food product we should all stay away from eating. Now Schmeiser’s previously healthy canola is a genetically modified product that Schmeiser wants no parts of.

So why, you probably ask, is Monsanto suing Schmeiser? Greedy Monsanto wants him to pay for using the Round-Up Ready Canola product. That’s right, not only are Schmeiser’s crops contaminated now, he’s being asked to pay for the contamination.

This is just one example of the hundreds of small American and Canadian farmers being sued by Monsanto for the contamination of their land. Land these farmers have spent years cultivating and farming.

Pushing Genetically Engineered Products

One of the main ways that Monsanto is trying, as their motto says, to “produce more, conserve more,” is through the use of genetically engineered products. Let’s be clear here that genetically engineered is the same as saying genetically modified and genetically altered. The genetics have been changed.

Genetically modified foods, are ones I highly recommend you steer clear of, no matter what the sales gimmicks may say about them. One of the biggest revenue sources for Monsanto, are these genetically engineered foods. From wheat and canola to alfalfa and cotton, Monsanto has a genetically engineered seed of just about every type you (or a farmer) would want.

Genetically Altered Seeds from Monsanto

• Alfalfa
• Canola
• Corn
• Cotton
• Sorghum
• Soybeans
• Sugarbeets
• Wheat

As you can see many of these foods are the main ingredient in other foods. Consuming and farming genetically engineered foods is not good for you, the environment, or the economy of the small farmers across the world struggling to stay afloat.

This leads into another problem with Monsanto. They are not only producing foods that are harmful to the body and land they are suing those who attempt to keep their own food products healthy for the consumer.

A small Maine dairy farm in operation since 1921, Oakhurst responded to the consumer outcry for rBGH free dairy products. Oakhurst proudly let consumers know that their dairy products were free of dangerous rBGH. Monsanto, the number one producer of rBGH, responded by suing Oakhurst – a small, family owned business.

Monsanto claims that by advertising their dairy as rBGH free, it takes away from their rBGH dairy products and revenue.

Does Monsanto sound like a dirty company to you? Well, there’s more.

Round Up and other Monsanto Toxins

If you taken a trip to the local garden center you’ve probably seen Round Up lining the shelves claiming to rid your garden of weeds. Round Up is a product of who else but Monsanto. Round Up is an herbicide that has been implicated in many problems with agriculture.

Round Up has been said to make soils infertile, crops unproductive, and plants devoid of nutrition. The health implications of consuming foods grown near Round Up are also of concern.

When it comes to wheat, Round Up is the leading herbicide used. However many wheat crops are being destroyed by Round Up. It’s creating a problem called, fusarium head blight. Canada’s wheat crops are currently being ravaged by this fast spreading wheat disease. As the use of Round Up continues and increases the same for other countries crops is feared.

But that’s not all. The continued heavy use of Round Up is being implicated as the cause for a strain of ‘superweeds’ which are resistant to previously effective herbicides. I can’t stop here when it comes to Monsanto’s Round Up because scientific data now reveals that Round Up is being linked to cancers.

In a study by oncologists Dr. Lennart Hardell and Dr. Mikael Eriksson, it was revealed that use of the herbicide, glyphosate (aka Round Up,) is linked to non-Hodgkin’s lymphoma. (Link)

In addition Monsanto produced Agent Orange and dumped dioxins and PCBs in global water supplies contaminating these precious fresh water supplies.

Monsanto: A Company Full of Toxins and Lies

When it comes to doing business it’s vital to put your money where your values lie. Monsanto is a company full of lies and spreading toxins throughout the world in the name of making money.

The claims their clever copywriters make on their products and website are simply to further Monsanto’s role in the world.

To learn more about the allegations against Monsanto visit:  http://organicconsumers.org/monsanto/index.cfm

Sources:

• http://organicconsumers.org/monsanto/crimes.cfm
• http://www.monsanto.com/Pages/default.aspx
• http://organicconsumers.org/monsanto/glyphocancer.cfm
• http://www.ers.usda.gov/briefing/agchemicals/geneticengineered.htm
• http://www.purefood.org/Monsanto/glyphocancer.cfm/

Dr. Axe's Action Steps

1. Start a garden
2. Eat only non-genetically modified foods (GMO)
3. Get rid of any herbicides or toxic chemicals in your home, lawn and garden
4. Support local farmers by shopping at farmer's markets

http://www.draxe.com/monsanto-a-u-s-based-food-company-killing-us-off

MUST READ If You Use Non-Stick Cooking Pans

Deadly Chemicals: It’s What’s for Dinner if You Use Teflon Pans

by Dr. Josh Axe on November 1, 2010
                                                 

We live in the age of convenience and the age of fast. We all want information fast, food fast, and our communication even faster. Gone are the days of laid back telephone conversations or dare I say, dinner conversations. We’re in so much of a hurry many of us are failing to stop a minute and see exactly what’s at stake here. We don’t even want to be bothered taking the time to melt some butter on our pans so food doesn’t stick, so we opt for non-stick pans.

When it comes to non-stick cookware Teflon leads the way. Teflon was invented way back in 1938 at a DuPont laboratory. This trademarked substance is touted as the slipperiest substance around. Teflon is technically known as polytetrafluoroethylene or PTFE. Teflon is most known for its convenience in the kitchen but this slippery substance is also used in aerospace, communications, electronics, and many more industries today.

Do you use Teflon pots and pans? Are your cabinets filled with these commonly used kitchen cookwares? If they are, or if someone you know is using Teflon, it’s vital to read on and find out just what you may be doing to your body by simply using these Teflon cookware pieces.

Sadly, Teflon presents a real danger that most American households don’t know about today.

Although the advertisement on DuPont’s website for Teflon is “How the Teflon brand makes life easier,” in the long run Teflon can cause a host of serious health problems that will seriously complicate your life.

Here’s the how and why of Teflon and its impact on your health.

Teflon and Your Health

Teflon is made from a chemical called PFOA or C8. This is a type of perfluorinated chemical or PFC. PFCs are also used to make stain resistant fabrics, certain packaging materials, and non-stick products.

In a study by West Virginia University of 69,000 men, women, and children in West Virginia and Ohio who live near a DuPont manufacturing plant it was found that there are serious, adverse health effects from being exposed to these dangerous chemicals.

In fact, it was noted by researchers that PFCs, used to make Teflon, impair a person’s immune system, liver, and thyroid and causes higher cholesterol rates in children.

This study spanning the course of several years led by West Virginia University researchers is part of a multi-million dollar lawsuit settlement against DuPont and funded largely by the corporation. The lawsuit is over the intentional dumping of PFOAs in the drinking water supplies of the area.

And if immune, liver, and thyroid problems weren’t enough, more research into Teflon, PFOAs, and PFCs indicate this is just the tip of the iceberg when it comes to health issues from these potent chemicals.

In results from this project, C8 Health Project Data, scientists reminded us that one of the most alarming aspects of these findings is that PFCs don’t break down in the body but accumulate over years of exposure.

Equally worrisome is that children’s developing bodies are even more susceptible to these health problems and can cause them long term problems.

But that’s not the end of the list of serious health issues from Teflon.

Teflon and Infertility

We hear so often today about women who have tried and tried without success to become pregnant. It seems infertility is more common today than it was just a few decades ago.

New scientific evidence is now revealing that the chemicals, specifically PFOAs, found in Teflon may be linked to infertility in women. In a report published by the Environmental Working Group (EWG) it was stated that women who have had trouble getting pregnant have higher levels of PFOAs in their blood. (This took into account other factors that cause fertility problems like age, age of spouse, sperm issues, timing of sex and frequency.)

The EWG report goes on to report that according to a UCLA study led by Chunyuan Fei it has been linked that mothers with higher levels of PFOAs in their blood have toddlers and babies who are less likely to reach developmental milestones early.

These are results that really should make us question what these dangerous chemicals are doing to our body everyday.

 

Teflon: A Known Carcinogen in Your Food

You may be surprised, as many unknowing consumers first are, to learn of the serious dangerous of Teflon pots and pans. So many people cook with these pots and  pans it’s hard to believe that they could be causing such serious health issues, yet are still being sold without a word of warning by government agencies to the public. But maybe the government agencies that are set up to protect us from these issues, like the Environmental Protection Agency or EPA, have no knowledge that these are harmful. Well think again.

An independent science panel conducted studies on DuPont’s Teflon chemical PFOA. In 2005 they released to the EPA their findings on Teflon reporting to the EPA that PFOAs (used to make Teflon) are “likely human carcinogen.”

And if that doesn’t scare you enough maybe you’d like to know that the EPA alleged that DuPont knew of serious health issues surrounding PFOAs and Teflon for twenty years and covered up the evidence while continuing to sell these products to unknowing consumers – as it continues to do today.

DuPont and the EPA reached an agreement to this suit but neither side will reveal the details.

 

More Studies on Teflon & Serious Health Problems

The number of studies on PFOAs, Teflon, and health problems goes on and on. I’d like to share many of them with you so you too can become convinced and protect yourself and loved ones. However, the list is long. Instead I’d like to focus on one more significant study here. At the end of this section I’ll provide a link for you to four years worth of research by the Environmental Working Group so you can see for yourself the mounting evidence about the dangers of using these non-stick cookwares.

Now, the last study has to do with heat, Teflon, and birds. In fact, these studies are rather well known now so you may have already heard about them.

 

Teflon, Heat, and Birds

When Teflon is heated up for just a few minutes dangerous chemicals are emitted into the air.

According to tests conducted by the EWG, when Teflon coated pans are heated up for just two to five minutes on a kitchen stovetop this occurs. The chemical that is released when this happens has been linked to thousands of bird deaths as well as human sickness.

According to EWG, scientists showed that a Teflon pan reaches 721 degrees Fahrenheit in just five minutes. DuPont’s own studies show that at just 680 degrees Fahrenheit, six dangerous gasses are released, two of which are known carcinogens. And in fact, when temperatures reach 1000 degrees Fahrenheit or more, PFIBs were released. PFIBs were used as a chemical warfare agent in World War II.

What these tests also show is that these pans easily can reach these temperatures through pre-heating or high heat settings. So rather than this occurring very rarely, if ever, as DuPont would have us believe, it probably occurs on a regular basis in kitchens across America.

So back to the birds. This ‘Teflon toxicosis,’ as the bird poisonings are called, resulted in rather torturous deaths for these poor birds. Their lungs hemorrhage and fill with fluid which then causes suffocation–simply from the inhalation of these chemicals when a Teflon pan is heated.

These same fumes can also make people sick. A sickness called ‘polymer fume fever’ can occur and is acknowledged even by DuPont that it has the same symptoms as the flu.

Here’s that link I promised so you can learn more about the dangers of Teflon: www.ewg.org/featured/228

Choosing Safe Kitchen Cookware Wisely

After reading all the facts above it may not seem so challenging to heat up a little butter or coconut oil on your pan, huh? In fact, it’s that easy to protect yourself and your family from these serious health dangers of Teflon coated pans as well as other non-stick pots and pans.

Opt for any of the following types of kitchen cookware, add a little butter or healthy coconut oil and start cooking. You’ll get peace of mind knowing you’re protecting your loved ones from one more of the many dangerous toxins in our environments today.


4 Safe Cookware Choices:

 

• Stainless steel
• Ceramic
• Cast iron
• Glass bakeware

These tried and true kitchen cookware choices have stood the test of time. Sure you may have to pay a bit more attention for sticking, but in the long run it’s well worth it.

Sources
Environmental Working Group (2009)
Environmental Working Group (2005)
Environmental Working Group (2008)
CBS News (2005)
Environmental Working Group (2003)

Dr. Axe's Action Steps

1. Check out your own kitchen cabinets. Do you have non-stick or Teflon cookware? If so, throw them out now!
2. Shop around and invest in any of the types of cookware listed above. Great choices are available in stores or online
3. Avoid any cookware with PFCs, better known as ‘non-stick.’

http://www.draxe.com/deadly-chemicals-its-whats-for-dinner-if-you-use-teflon-pans/

Also read:

• Stop Doing This with Your Cookware
• Your Cookware Could Be Making You Sick! - Dr Mercola

Geneticaly Modified Salmon and AquaBounty

by Dr. Josh Axe on June 9, 2011
                                                 

“Global Study Reveals Higher Levels of Potentially Harmful Flame Retardant Chemicals in Farmed Salmon than in Wild.” (source)

Salmon is one of the most delicious as well as most nutritious foods on earth. I eat it almost everyday. This fish is full of essential nutrients your body needs. The natives of the Pacific knew this intimately. They consumed salmon to live. These friends of the earth also used every conceivable part of the salmon; bones for tools, uneaten meat for jerky, and so on. This fish was revered by the natives of our country and for many reasons should be by us too.

Today, over fishing of these important members of the earth has caused their numbers to significantly drop prompting many of the species to land on the Endangered Species List. However, the demand for salmon has not decreased.

According to the Alaskan Salmon Report, between the years of 2000 and 2004 Americans alone consumed more than 284,000 metric tons of salmon. One third of these salmon were Pacific Salmon and two thirds were Atlantic salmon.

Types of Salmon

There are two types of salmon, Pacific and Atlantic. Within the Pacific group there are a few different species. These five main species of Pacific salmon are:

• Chinook or King
• Sockeye or Red
• Coho or Silver
• Chum or Dog
• Pink or Humpback

In addition there are two types of Pacific salmon only found in Asia; masu and amago.

Each of these species and types of salmon live in saltwater but are born, spawn and usually die in freshwater. In fact, if you don’t know the salmon’s life story you may be interested. This saltwater fish is born in the freshwater streams, after birth the fish swim to the sea where they live for three to four years. When it comes time for the fish to spawn they mysteriously travel upstream to the exact spot in the freshwater river where they were born. At this time they spawn, then die. The salmon certainly have an interesting life cycle. This life cycle is one of the reasons the Natives were so mesmerized by this fish and paid it such great honor.

But before you buy your next salmon steak be sure you know what you’ll be putting into your body.

AquaBounty, GMO’s and Salmon

As you know, there are different types of salmon. With many of the desired types of salmon being placed on the endangered species list, food manufacturing companies have responded to the demand for these salmon by farm raising salmon. Farm raised salmon are less nutritious and less desirable than their counterparts, wild salmon.

Farm raised salmon contain less of the highly sought after omega-3’s, they contain more toxins via their diet and use of antibiotics and pesticides, and they are even fed a reddish-pink dye in their food so there body meat turns a more appetizing pink color.

In addition, farm raised fish and salmon present a host of environmental concerns. But today, one company, AquaBounty, has taken this farm raised fish a step further and developed genetically modified salmon.

Genetically modified means just what it says; the genetics, the inner structure that makes the salmon what it is has been changed.

In general genetically modified foods present several problems for the consumer that you must know about before you buy these foods and in particular this type of salmon.

GMO Foods Offer a Host of Problems:

• Increase in allergies
• Increase in antibiotic resistance
• Problems with endocrine system
• Disorders of the reproductive system
• Increase in aging symptoms

AquaBounty, is a biotechnology company founded in 1991 that describes itself in the following way,
“a biotechnology company focused on improving productivity in commercial aquaculture, an $86 billion industry and the fastest growing segment of the worldwide food industry. Our objective is the application of biotechnology to ensure the availability of high quality seafood to meet global consumer demand.”

AquaBounty is striving to meet the increased global consumer demand for salmon, but are they doing are your expense? Many in the medical and scientific community think so. I highly suggest you avoid eating these types of genetically modified salmon and instead opt for the most natural type of salmon you can find. This will be the wild salmon.

As companies in the United States, unlike many European countries, are not required to label their products GMO, it’s essential you look instead for labels that say the salmon you buy is wild. (Don’t be afraid to get to know and ask the person at your local fish store or counter questions about where the salmon is coming from too.)

It’s important to consumer wild raised salmon for its incomparable health benefits.

Wild Salmon is Rich in:

• Omega 3’s
• Protein
• Vitamin E
• Good fats

Farm raised salmon is not as nutritious, and GM salmon lacks the same nutrients and offers a host of other potential problems.

When shopping for salmon be sure to look for the following:

How to Pick Salmon

• Fresh smelling (not fishy or odory)
• Clear eyes
• No slime in gills
• Red gills bright in color
• Firm flesh that springs back to the touch
• Free of cuts on belly area or other parts of the body
• Free of discoloration
• Consistent coloring, no dark spots
• Flesh intact with bone

When you do select a healthy salmon to eat be sure to store it properly too. Salmon should be stored in the coldest part of the refrigerator such as the meat drawer or the lowest shelf in the back of the fridge.

Since salmon is the number three most consumed fish in the United States it’s important to know what you’re buying and at all costs avoid AquaBounty’s genetically modified salmon.

Salmon was honored by the natives here before us for many reasons. Eating salmon is a great health choice but be certain you’re consuming the correct kind of salmon to bring you optimal health and vitality.

Sources: accessmylibrary.com, AquaBounty Press Release (pdf), medicalnewstoday.com, mercola.com

Summary

Salmon is one of the healthiest food choices you can make and salmon ranks in at the third most consumed fish in the United States behind canned tuna and shrimp. And while salmon can offer a host of health benefits, not all salmon are created equally. New to the market is AquaBounty’s genetically modified salmon. Learn all about the dangers of this type of fish and what salmon to look for at your market.

Dr. Axe's Action Steps

1. Only Buy Organic (non-GMO), Wild Caught Salmon
2. Tell everyone about the dangers of GMO Salmon and Fish Farming

http://www.draxe.com/geneticaly-modified-salmon-and-aquabounty/

Do Your Supplements Contain Toxins and Junk?

by Dr. Josh Axe on August 4, 2011
                                                 

You walk into the local grocery store or drugstore and see shelf after shelf filled with what looks like high quality, reputable supplements; vitamins, minerals, and the like line the shelves promising to bring you optimal health and vitality if you take them. But you know better, somewhere along the way you’ve heard that you shouldn’t just pick up the first supplement you see, especially at the grocery store so you move on. (And with the Food and Drug Administrations report of 29,000 different supplements on the market today, you really need to know what you’re looking for and what to avoid.)

The Search for High Quality Supplements Goes On

Next you hit your local health food store. Surely this place will have high quality, health promoting supplements that will propel your health to the next level of good. Sure they may cost a little more but you know taking a high quality supplement is well worth it. However, as you pick up the store’s own signature brand you hesitate and read the label. Now in the back of you head you’re thinking really it’s a waste of time that this supplement must be one of the best, after all it’s a local health food store and they’ve put their name on these supplements. But what you see may just surprise you.

When it comes to supplements many of them are filled with all the wrong ingredients. That is, not only do they have unwanted additives, preservatives, fillers, and even food dyes, the source of the supplement they provide is less than optimal. So read those labels.

What to Avoid in Your Supplements

Now here’s the problem I find with most supplements; many are synthetic or synthetic isolates. That means the vitamin or mineral is only partial and is combined with a chemical. There are two problems here:

2 Problems with Mainstream Supplements

1. You’re only getting ‘part’ of the vitamin or mineral when your body needs the whole thing.
2. You’re adding chemicals into your system. This is something you want to avoid doing in all aspects of your life especially with what you eat or ingest.

When you take a supplement it’s already a second choice to getting this nutrient straight from the source via the food. However, if you choose a low quality supplement you’re taking another step further away from the original, most nutritious source. Really these types of supplements are a sad alternative to the real deal – the food source.

I took a trip to my local health food store, picked up their top selling supplements and here are some of the ingredients I found that you want to avoid.

#1 Common Supplement Ingredient to Avoid

Magnesium stearate (reportedly in 95% of all supplements)

Now you may or may not about this ingredient but I’ve written extensively on it and its role in supplements. (insert link to articles) In brief, magnesium stearate is used in many industries including the supplement industry. In this industry it is used as a lubricant to prevent the particles of the nutrients from slowing the equipment thereby allowing them to operate at maximum speeds.

Magnesium stearate contains many toxins as it is made from hydrogenating cottonseed oil. This type of oil has been found to have the highest concentrations of toxins or pesticide residues as the cotton is one of the most heavily sprayed crops today.

To make matters worse, these hydrogenated oils themselves are dangerous as they have been molecularly altered. There are still no clear implications of long term consumption of these types of oils. In addition, the process of hydrogenation involves a metal catalyst. The impact of using this metal catalyst on the body is still unknown.

According to an article in 1990 in Immunology, magnesium stearates impede the function of the vital T cells. As you probably know, T cells are a vital and integral part of the immune system.
In fact, magnesium stearates are classified as a ‘hazardous material.’ Its described uses include:

• Ammunition
• Paint drier
• Varnish drier
• Binder
• Emulsifier
• Dusting powder

Even without mounds of scientific data, common sense says this is not something you want to be ingesting on a daily basis. What’s more is that these synthetic supplements are hard for the body to digest and absorb so in the end you get very little of the benefits. In other words, you’re wasting your money at best and may be harming your own life at the worst.

Let’s talk about high quality supplements you want to take, not avoid.

What to Look for in Your Supplements

I highly recommend taking whole food supplements. One of the best ways to be certain that you’re taking high quality supplements is to find a reputable supplier and stick with them. Garden of Life is one such supplement provider and why I promote them.

This whole food supplement company creates the highest quality, consistently reliable supplements around. The founder of this company, Jordan Rubin, started with the mission of providing life giving supplements to all. The supplements from the Garden of Life are whole food supplements that the body can absorb and utilize immediately.

Before you swallow those synthetic supplements think twice and ask yourself if you’re helping or hurting your body.

Sources: onibasu.com, mercola.com, gardenoflife.com

http://www.draxe.com/do-your-supplements-contain-toxins-and-junk/

Stop Using Canola Oil Immediately - MUST READ

by Dr. Josh Axe on October 18, 2012

It’s my hope that you’ll never use Canola Oil again!

Why?

Because of GMO’s (more on this below) and the harmful side effects from the processing of this oil. You know that Olive Oil comes from olives, and that Sesame Seed Oil comes from sesame seeds. It would make sense that Canola Oil comes from Canola Seeds, right? Well, there’s actually no such thing.

Canola is a made-up word which stands for “Canadian oil low acid”, and is a genetically modified product. It is a Canadian invention that is backed by the government. It’s a cheap product to manufacture, and many processed or packaged foods contain canola oil.

 Canola oil was first bred in the early 1970′s as a natural oil, but in 1995 Monsanto created a genetically modified version of canola oil. By 2009, 90% of the Canadian crop was genetically engineered and as of 2005, 87% of canola grown in the United States was genetically modified.

Facts You Should Know About Canola Oil

The name of canola oil was originally LEAR (Low Erucic Acid Rapeseed) but for marketing purposes was changed to canola oil. This word was derived from the combination of the phrase, “Canadian oil.” Canola oil is a much more appealing name than LEAR oil or rape oil. But is the oil appealing for you and should you be using it in your foods?

Canola Oil is produced from the rapeseed plant, which is a part of the mustard family. It works well as an industrial oil, not a food, and has been used in candles, soaps, lipsticks, lubricants, inks and biofuels. In it’s hybridized and modified state it can cause a large number of health issues that you will see below.

Now that we have figured out how to genetically modify rapeseed oil, we sell it as an edible product. It has been brought to market with the claim that it is a wonder oil, that is low in saturated fats, and has omega-3 fatty acids. Originally, rapeseed oil may not have had so many negative health effects but for two main reason’s most canola oil today is harmful to you body:

#1 Over 90% of Canola Oil is genetically modified

#2 Canola Oil is a partially hydrogenated oil

It’s for these two reasons I recommend you switch to healthier oil alternatives that I list at the conclusion of this article.

What can it do to you? There have been NO long term viable studies done on GMO canola oil, but there are reports on the internet that it has caused many kidney, liver, and neurological health issues. This would make sense since there are other reports that GMO products like corn and soy also can cause negative health effects.

A 2011 review published in Environmental Sciences Europe, 19 studies of mammals fed GMO soybeans and corn were evaluated. The 90-day long trials indicate liver and kidney problems as a result of GMO foods.  Kidney’s were disrupted by 43.5% and liver by 30.8%.

 Rapeseed Oil is a monounsaturated oil, and has high levels of erucic acid. Erucic Acid is a fatty acid that is associated with heart damage, specifically Heshan’s Disease, a disease that manifests itself with fibrotic lesions of the heart.

In the 1970′s, food manufacturers came up with a method to genetically modify the rapeseed plant by seed splitting. This process produced a canola oil with less erucic acid, and higher amounts of oleic acid, which lead to additional concerns with canola oil, like:

• Blood Platelet Abnormalities
• Retards Normal Growth (Illegal in infant formulas)
• Free Radical Damage
• Higher Cancer Risks Due To The Hydrogenation Process

It’s also important to understand that this new processed oil goes through many steps, most of which harm the nutritional value and actually change the oil’s structure causing it to become hydrogenated oil.

According to the Weston A. Price foundation and Fat Experts Sally Fallon and Mary Enig state:

“Like all modern vegetable oils, canola oil goes through the process of refining, bleaching and degumming -all of which involve high temperatures or chemicals of questionable safety. And because canola oil is high in omega-3 fatty acids, which easily become rancid and foul-smelling when subjected to oxygen and high temperatures, it must be deodorized. The standard deodorization process removes a large portion of the omega-3 fatty acids by turning them into trans fatty acids. Although the Canadian government lists the trans content of canola at a minimal 0.2 percent, research at the University of Florida at Gainesville, found trans levels as high as 4.6 percent in commercial liquid oil. The consumer has no clue about the presence of trans fatty acids in canola oil because they are not listed on the label.”

Those are the types of oils you want to avoid like the plague: Hydrogenated and Partially Hydrogenated oils!

Trans fatty acids are the result of this hydrogenation process. These are hazardous by-products, and are health destroyers. You should stop cooking with these oils as well: Corn Oils, Safflower Oils, Soy Oils, and Vegetable Oil.

Food manufacturers are not required by law to tell you if their products contain GMO’s. It’s up to us to be well informed, and read the labels. Monsanto has been incorporating genetically modified organisms in its canola oil seeds, and now we know that Monsanto has also been selling GMO seeds for the following plants:

• Canola
• Alfalfa
• Corn
• Cotton
• Soybeans
• Sugarbeets

How to Choose A Good Oil

1. When you’re buying a cooking oil, consider these things:
2. Choose a “Cold Pressed” or “Extra Virgin” type.
3. Should be available in glass containers.
4. The bottle should be a dark color for olive oil, and kept in a dark place once opened.
5. Make sure it is GMO-free.
6. Go with Organic.

What does Extra-Virgin Mean? It’s simply another way of referring to “cold pressed”, which means that the oil was made by using pressure to extract the oil from the seeds, grains, nuts, etc., and there was no heat utilized during the processing. Heat causes a degrading of the nutritional value of the oil. Extra Virgin also means that no chemical solvent was used, nor was it deodorized or altered in any way.

What Oil to Use Instead? I personally use:

Coconut Oil – coconut oil is best when it’s cold pressed and virgin. Do NOT buy refined coconut oil. Your coconut oil should smell like you’re on a beach in the Caribbean. It has a high heat threshold and contains MCFA’s Medium Chain Fatty Acids that can support fat-loss and your nervous system.

Olive Oil – I don’t recommend Olive Oil for cooking but it has tremendous health benefits and is at the heart of the Mediterranean diet. Look for extra virgin olive oil and use it on salad’s and other cold dishes.

Organic Pastured Butter / Ghee – Contains ALA and CLA which can promote weight loss. Also, contains healthy short chain fatty acids and has a higher heat threshold. Stick with Organic only when buying butter.

Red Palm Oil — Red palm oil is made from the palm fruit instead of the palm kernel, and in its unrefined state, it is high in vitamin E and beta-carotene. It’s also stable under high heat and great for cooking.

Now that you’re armed with the facts, use them to guard your health! Stay clear of Canola Oil, and all GMO foods.

Sources and resources:

Look for foods with the Non-GMO label. More info here: nongmoproject.org

Check out the Non-GMO Shopping guide here: nongmoshoppingguide.com

Beckie, Hugh et al (Autumn 2011) GM Canola: The Canadian Experience Farm Policy Journal, Volume 8 Number 8, Autumn Quarter 2011. Retrieved 20 August 2012.

“Richard Keith Downey: Genetics”. science.ca. 2007. Retrieved 2008-12-29.

MG Enig, Trans Fatty Acids in the Food Supply: A Comprehensive Report Covering 60 Years of Research, 2nd Edition, Enig Associates, Inc., Silver Spring, MD, 1995.

S O’Keefe and others. Levels of Trans Geometrical Isomers of Essential Fatty Acids in Some Unhydrogenated US Vegetable Oils. Journal of Food Lipids 1994;1:165-176.

JL Sebedio and WW Christie, eds. Trans Fatty Acids in Human Nutrition, The Oily Press, Dundee, Scotland, 1998, pp 49-50.

Storgaard, AK (2008). “Stefansson, Baldur Rosmund”. The Canadian Encyclopedia. Retrieved 2008-12-29.

Seralini GE, Clair E, Mesnage R, Gress S, Defarge N, Malatesta M, Hennequin D, Vendomois JS. Long term toxicity of a Roundup herbicide and a Roundup-tolerant genetically modified maize. Food and Chemical Toxicology.2012;50(11):4221-4231

http://www.draxe.com/canola-oil-gm/

Splenda Side Effects

by Dr. Josh Axe on October 10, 2012

We are all familiar with the little yellow packages of Splenda that promise to satisfy our sweet tooth without the extra calories and the carbohydrates. You may have used Splenda in place of aspartame and saccharine and the -now banned by the FDA- cyclamate because you know they are composed of dangerous chemicals. And Splenda is natural, right? Well, not quite.

 

“Splenda” is the commercial name used for sucralose. The manufacturers advertise Splenda as being more “natural” than other sweeteners, as the main substance, sucralose, comes from sugar. This is very misleading though, as it leads consumers to believe that sucralose comes from sugar the same way that cheese comes from milk.

 

The way that sucralose is produced is much more complicated, but to put it simply splenda is chlorinated sugar (chlorocarbon).  Other common chlorocarbons include carbon tetrachloride, and methylene chloride which are all poisonous!  Chlorine in numerous studies has been proven as toxic to our bodies and can accumulate in our systems over time.

 

The reason that a chemically altered molecule, like sucralose, can be threatening for our health if ingested, is the fact that our bodies are not made to recognize these substances and do not know how to properly deal with them. This is not the case with sugar (sucrose, lactose, fructose) that we have been ingesting for thousands of years.

 

So, What Are the Splenda Side Effects?

 

Sucralose accumulates very slowly and with habitual use. To make it more clear, if we eat something containing sucralose once, our body will manage to eventually get rid of sucralose. But if we ingest it every day, our body does not have enough time to deal with it.  A study showed that with a moderate consumption 96.7% of sucralose leaves our bodies, while high consumption the percentage falls to 92.8%.  This means chlorine is being stored in other areas of your body causing your cells to become toxic!

 

You may say, if it’s so dangerous, then why is it FDA approved?  (FYI, the FDA approves a lot of things that later are pulled off the market once enough people die like cyclamate and Vioxx).  The FDA points to over one hundred studies that claim sucralose is safe. The problem is these studies are typical, and usually conducted by companies who are financially invested in Splenda, and all were short term studies. One of the studies tests if Splenda causes teeth decay, for example, which is of course a serious issue, but not life threatening. The vast majority of the studies used rats, not humans and in very, very limited amounts.

 

What about the other studies though? The ones that show that in amounts of 500 mg/kg sucralose is hepatoxic and nephrotoxic, meaning that it causes damage to the liver and kidneys. Those studies are not taken seriously by the FDA, as the test subjects were -guess what- rats. And their defense mechanism are not considered adequate to simulate the human body’s response. The controversy of the FDA’s behavior here is of course obvious. It is a fact that the amount of sucralose used in these studies is very high, but it is chosen as they want to test the effects of accumulated sucralose in the human body after years of everyday use.

 

Apart from the liver and kidneys, a 2008 Duke University study found that Splenda alters the intestine flora as it destroys beneficial bacteria. This is a major problem because we need good bacteria also known as probiotics for a healthy immune system.

 

Many people report the side effects as resembling allergic reactions. The most commonly reported Splenda side effects are:

• migraines
• dizziness
• intestinal cramping
• rashes
• acne
• headaches
• bloating
• chest pain
• tinnitus
• gum bleeding

And the list goes on! Of course, it’s hard to pin point that Spenda was exclusively responsible for these side effects, but in the reports people claim that they felt better once they stopped using Splenda.

James Turner of “Citizens for Health” is fighting for the labeling of products containing Splenda, to give consumers a choice to avoid sucralose. There is a good reason for that, as even if someone chooses not to use Splenda in their beverages, it is used as an additive in so many low calorie and/or sugar free foods and prepackaged goods, that it is quite hard to avoid it.

What Sweetener to Use Instead of Splenda?

Concluding, Splenda does not have any long term research and we know by its chemical makeup that it is not good for you.  Too much chlorine in your system is toxic and there are healthier, natural sweeteners available today like Whole Leaf Stevia. I suggest you make the switch to Stevia or raw local honey to satisfy your sweet tooth in a healthy way! I recommend a brand called NuNaturals Stevia ($10 Amazon).

Sources and Further Reading: Mayo Clinic article on artificial sweeteners:, National Cancer Institute on artificial sweeteners and the link to cancer:, A complete guide to sweeteners by Brian Rigby, A blog with reports about “Splenda Sickness”

http://www.draxe.com/splenda-side-effects/

Which is More Deadly: Aspartame or Sugar?

by Dr. Josh Axe on March 7, 2013

Did you know that people who drink diet sodas to lose weight, actually tend to gain weight!?

Aspartame is one of those food industry inventions we should have known was too good to be true. A sweet taste, with no calories, that will allow us to consume sweets without the added guilt or damage to our waist lines…who doesn’t wish that was actually possible? But, aspartame is actually linked to over 92 adverse health effects.

Sugar creates its own health problems and aspartame is not a better or healthier alternative, regardless of the calorie savings. Think of this quote, “Would you rather be hit in the head with a wooden bat or a metal bat?”

What is Aspartame?

You probably already know, aspartame is an artificial sweetener known as NutraSweet, Equal, Sweet One or Spoonful, and it’s used in a variety of foods from diet soda, gum, candy, and vitamins.

But, did you know it can be hidden in foods under the name acesulfame potassium. It’s composed of 3 main chemical ingredients: phenylalanine, aspartic acid, and methanol.

Phenylalanine is an amino acid that can be toxic in high doses. Just one diet soda raises the level of phenylalanine in the brain, causing serotonin levels to decrease and may lead to depression. Phenylalanine has been found to be higher in people with cancer.

Aspartic acid is a non-essential amino acid that can over stimulate neurons, causing them to die. It can also cause an amino acid imbalance in the brain. Although phenylalanine and aspartic acid are both amino acids found naturally in foods, they are not meant to be consumed individually and in these particular ratios.  The fact that they are separated from food and other naturally occurring amino acids is what leads to the unexpected health consequences seen with aspartame consumption.

Methanol is a type of alcohol that is metabolized into the neurotoxin formaldehyde. It can interfere with DNA formation and lead to birth defects, like spina bifida.

Aspartame and Weight Gain?

Aspartame can stimulate your appetite and increase cravings for carbohydrates. The calorie “savings”
from consuming foods sweetened with aspartame ends up not saving you anything due to the increase in appetite and therefore calorie consumption.

The MESA study evaluated the effect of diet soda consumption on rates of obesity, metabolic syndrome, and diabetes in over 6,000 participants. It was found that the consumption of just one diet soda per day significantly increased the risk for increased waist circumference and elevated fasting glucose. Both of these are precursors to diabetes and metabolic syndrome.

 

Aspartame and Illness

The list of medical conditions linked to aspartame consumption is extensive and includes:

• anxiety
• depression
• short term memory loss
• multiple sclerosis
• fibromyalgia
• hearing loss
• weight gain
• fatigue
• brain tumors

Although these illnesses may not all be caused directly by aspartame consumption, they may exacerbate the symptoms. Aspartame can aslo increase risk of strokes and cancer.

Overall, limit or eliminate your consumption of aspartame. Instead of aspartame as a sweetener choose raw local honey, raw coconut nectar, or natural stevia.


Lessons Learned

• Even though it has no calories, aspartame is more harmful than sugar.
• Aspartame is made up of three highly toxic chemicals.
• Consuming diet beverages, sweetened with aspartame, can lead to weight gain.
• Several medical conditions have been linked to aspartame consumption from cancer, birth defects, stroke, and autoimmune disease.

http://www.draxe.com/which-is-more-deadly-aspartame-or-sugar/

The Truth About Organic Foods from China

by Dr. Josh Axe on July 1, 2013

There are articles all over the Internet right now about “fake organic” food from China. Wanting to keep you informed, I read through many of them. The problem was, they all seemed to quote other sources and reading on, I found that these sources quoted other sources and so on. There didn’t seem to be any credible first-hand sources for this information. Was this all just rumor run rampant, as Whole Foods claims?

Whole Foods has been accused of selling these “fake organic” foods from China but they claim that “any product sold as organic in the US, regardless of where it’s grown, must be certified to the USDA’s National Organic Program standard by a USDA-accredited certifier.”

Well, I wanted to know more about this USDA certification of imported organics. It took quite a bit of digging but what I eventually found was more disturbing than any of those copycat articles.

I found frightening information about all food from China, frightening lack of regulation concerning organic food from China, and, worst of all, shocking information about our National Organic Program (NOP).



Before I go on, I want to reassure you about your options. You don’t have to break the bank buying all of your foods organic. Read which foods are commonly pesticide-ridden and those that usually aren’t in How to Buy Organic. I’ll tell you about the “beyond organic” movement that has arisen in response to NOP problems. Check out this source here to learn more, What is Beyond Organic?

 

Chinese Food Safety Issues

First of all, I was surprised to learn how much food the US imports from China: China is the third-largest source of food imports according to a 2009 report by the Economic Research Service (ERS). For example, 60 percent of our apple juice and over half of the garlic we use in the US is from China. The ERS claims that food safety is a critical issue with Chinese imports but that “there are no simple solutions to addressing the safety hazards since they appear to occur in many different types of foods at all links in the supply chain.”

Reading through the USDA article “Imports From China and Food Safety Issues” is alarming. The FDA regularly refuses shipments from China because of filth, unsafe additives, veterinary drug residues and mislabeling. Filth violations and unsafe additives are the most common violations in Chinese imports and reading what constitutes “filth” is only recommended to those with strong stomachs.

What this report did make evident is that pollution in China is so prevalent that even more stringent regulation is unlikely to make great improvements in food quality there. The ERS reports that banned agricultural chemicals are still used and even when they’re not–they still exist in the soil and water.

Many farms are in industrial regions where air, water and soil pollution is concentrated, especially in terms of cadmium and lead levels. Animal and human waste spoil the water, many workers don’t have hygiene awareness and fraudulent record-keeping is common.



More information about pollution in China can be found in the Stanford Journal of Internation Law ”Is ‘USDA Organic’ a Seal of Deceit?” by Chenglin Liu (print).

Is “USDA Organic” a Seal of Deceit? covers the pitfalls of USDA Certified Organics Produced in the United States, China and Beyond. This article was originally published in the summer 2011 issue of Stanford Journal of International Law and is available for a fee on many scholarly studies websites. To avoid subscription prices, you can read this article via your local or statewide library. Based upon court cases and the evidence presented in them, this white paper was my most disturbing find.

In terms of pollution, author and law professor Chenglin Liu reports that only five percent of household sewage and 17 percent of industrial sewage in China is properly treated.  A Chinese government study found that 90 percent of Chinese groundwater is polluted. China is the world’s biggest user of chemical fertilizers and one of the largest producers and users of pesticides. Worse of all, Chinese farmers traditionally did use organic methods. When farmlands were socialized in the 1960′s, they were forced to use new farming techniques, fertilizers and pesticides by the Chinese government. After decades of such heavy use of agricultural chemicals, soil quality has decreased to the point that USDA economist Fred Gales claims that it is “almost impossible to grow truly organic food in China.”

 

Organic Certification in China

I also took a look at the 2010 USDA Foreign Agriculture Report, an organic report on China. The authors of this report surmise that because of increasing demand within China and worldwide, within 10 years, China may “become the fourth largest organic market in the world.” They report that food safety issues in China make organics a profitable market. Consumers are willing to pay 300 percent more for organic asparagus, 10 times more for organic beef, and generally, five to 10 times more for all organic vegetables. This kind of profit drives unscrupulous practices.

Organic certification in China is wildly diversified. The Chinese Organic Food Certification Center (COFCC) is supposedly in charge but only certifies about 30 percent of organic products. The rest are certified through third parties, private firms, individual inspectors and international firms. As of 2010, the authors report that there is no agreement between China and the US as what constitutes organic. They also report that organic standards are poorly enforced in China, that no clear authority exists, that mislabeling is common and that many producers use expired organic labels. Some organic companies don’t even produce their own food but subcontract to others. Some companies label their goods as organic when only a tiny portion of their produce is grown organically.

 

Importing Practices

Professor Liu reports that there are three ways that imported foods can be sold as organic in the US. 1) Foods can be certified by a USDA-accredited certifying agent, either US-based or foreign-based; 2) foods may be stamped with the USDA seal if the US has a recognition agreement with that country, an agreement that the country’s own certifying agents can use this seal because they follow US organic regulations; 3) equivalency agreements exist through which the US and other countries agree that their organic standards are equivalent.

We don’t have an equivalency agreement or a recognition agreement with China so technically, Whole Foods is right: organic food from China must be certified by a USDA-accredited certifier. But here’s the rub. There aren’t enough US certifiers to go around, only about 94 exist. The USDA certifies agents in China to certify farms and other producers. In 2007, an audit of two farms and four certifiers in China found many issues of noncompliance. For example, the certifiers had little experience with organic certification stipulations, often didn’t even understand them, and in once case, a German-based certifying company in China didn’t even provide the NOP organic standards to applying agents.

Also in 2007, the USDA realized that the Organic Crop Improvement Association (OCIA) had been using employees from the Chinese Ministry of Environmental Protection. It would be in their best interest to push organic certification no matter what actual practices were taking place. The OCIA certifies 1800 organic operations in 11 countries, 233 in China. It took three years for the USDA to take action and suspend OCIA for one year, and they didn’t tell the American public until 2010.

Professor Liu finds Whole Food’s rebuttal ridiculous because it claims equivalency in organic standards and certification whether the food is from US or beyond. Liu points out that in one instance, the USDA granted conditional accreditations to certifiers based only on paperwork and didn’t check to see that they complied with conditions set forth for seven years.  NOP regulations only stipulate a once-yearly check on farms and Liu reports that China’s government agencies can’t even enforce their own laws, never mind that of the US.

 

Corruption in China

Why did China keep having problems with tainted milk and products made with this milk? Because local governments cover up such scandals as a matter of course. These local governments are closely tied to food manufacturers and it is in their best interest economically to boost manufacturing any way they can. The court system also has ties with food manufacturers reports Liu, and the news media is controlled by the Chinese government. Bribes for licenses are common and ethics aren’t very strong in the food industry in China. The use of additives to enhance look and taste, for instance, rule over health concerns.

Farmers in China don’t voluntarily choose to grow organic: they’re ordered to. Village leaders are in charge of farm cooperatives and are the gatekeepers for USDA certifying agents. An agent might be shown a sampling of organic farming rather than all the practices within the cooperative and many farmers reported that that didn’t know what organic meant or what they were supposed to do. Local officials commonly disrupt, delay or circumvent certifier’s tours of these farms.

Fraudulent labeling is very common in Chinese food manufacturing and because so many departments and agencies are involved in this chain, there are plenty of ways to duck under the radar. For two years, Jiahe products were carried on Carrefour, Wal-Mart and other grocery chain shelves even though they weren’t verified to be free of pesticides.

In terms of corruption, Argentina, Ecuador, Guatemala, Honduras, Mexico, the Philippines and Thailand all rank worse than China. Yet these countries are the top ten suppliers of fruits and vegetables to the US reports Liu.  Growing demand for organic food drives imports. Liu reports that 40 percent of the organic food consumed in the US is imported from over 100 other countries.

 

Fake Organic in the US?

Then there’s the National Organic Program. The US certainly isn’t immune to corruption. The NOP was instituted because small farmers thought regulation would protect them. Instead, as the organic industry has been co-opted by mega-corporations, loopholes in organic standards and regulations become cavernous.

Those small farms? They’ve been gobbled up by big business and organic practices become industrial organic practices. Kellogg now owns Bear Naked and Kashi, Heinz and Hein own 19 organic brands. Coca-Cola, Con-Agra, General Mills, Kraft, and Mars M&M own most of the market. Michael Pollan reports that “five giant farms control fully one-half of the $400 million organic produce market in California.” To see who owns your favorite organic brand, check out this info graphic,  Organic Sells Out to Mega Corporations.

The truth is, there is no perfect standard.  But in general, organic foods are typically of higher quality than conventional.  Even then, I would recommend not buying foods from China whether it’s organic or not.  Support companies who are willing to show you there production methods and be completely transparent like Beyond Organic.  I also recommend shopping at your local farmers market and asking them how they produce their foods.  Buying local or from a single owned organic company is your safest bet when buying any foods including organic.

 

Lessons Learned

• Chinese imports are a common part of US food supply.
• Environmental pollution in China makes any food grown there hazardous or nutrient-deplete.
• Organic regulation of Chinese foods is a joke.
• Corruption is common in many of the countries that contribute to US food sources, organic and otherwise.
• Organic regulation in the US has been severely compromised by corporate interests.
• It’s better to know the person that provides your food than rely on organic certifications.

 Sources

Peoples Republic of China: Organics Report, October 26, 2010

“Is “USDA Organic” a Seal of deceit? The Pitfalls of USDA Certified Organics Produced in the United States, China and Beyond.

USDA.gov – Imports From China and Food Safety Issues
The Organic Watergate—White Paper: Connecting the Dots: Corporate Influence at the USDA’s National Organic Program
www.nytimes.com Michael Pollan: Behind the Organic-Industrial Complex

http://www.draxe.com/organic-foods-china-shocking-and-exposed/

4 Steps to Heal Leaky Gut and Autoimmune Disease

by Dr. Josh Axe on August 7, 2013


Leaky gut syndrome is a rapidly growing condition that more and more people are struggling with everyday. This condition may be the cause of your allergies, low energy, joint pain, autoimmune conditions and weight gain. In this article I will outline specifically how you can cure your leaky gut.

The Importance of Your Digestive Lining

Think of the lining of your digestive tract like a net with extremely small holes in it that only allow specific substances to pass through.  Your gut lining works as a barrier keeping out bigger particles that can damage your system.

When someone has leaky gut (often referred to as increased intestinal permeability) the “net” in your digestive tract gets damaged, which causes even bigger holes to develop in your net, so things that normally can’t pass through, are now be able to. Some of the things that can now pass through include proteins like gluten, bad bacteria and undigested foods particles. Toxic waste can also leak from the inside of your intestinal wall into your blood stream causing an immune reaction.¹

The Progression of Leaky Gut

This leads to inflammation throughout your system and can cause symptoms, such as:

• Bloating
• Food sensitivities
• Thyroid conditions
• Fatigue
• Joint pain
• Headaches
• Skin issues like rosacea and acne
• Digestive problems
• Weight gain
• Syndrome X

One of the biggest warning signs that you may have leaky gut can be that you’re experiencing multiple food sensitivities. Partially digested protein and fat can seep through your intestinal lining making their way into your bloodstream which will cause an allergic response.

This allergic response doesn’t mean you’ll break out in a rash all over your body, but it can lead to one of the symptoms I’ve mentioned above.  And, if left un-repaired can lead to more severe health issues like inflammatory bowel disease, IBS, arthritis, eczema,² psoriasis,³ depression, anxiety, migraine headaches, muscle pain and chronic fatigue.

According to the Journal of Diabetes there is a strong body of evidence pointing to leaky gut as a major cause of autoimmune diseases including Type 1 Diabetes.⁴ 

Another problem with leaky gut is that it can cause malabsorption of vital minerals and nutrients including zinc and iron.

What Causes Leaky Gut?

There are 4 main causes of leaky gut which include:

• Poor diet
• Chronic stress
• Toxin overload
• Bacterial imbalance.⁵

We’re about to cover some in-depth nutrition here.  Read carefully, and in a few sections I will outline the top 5 Foods and Supplements to heal your leaky gut…

The most common components of food that can damage your intestinal lining are the proteins found in un-sprouted grains, sugar, GMO’s, and conventional dairy.

The problem with unsprouted grains is they contain large amounts of nutrient blockers called phytates and lectins. Lectins are sugar-binding proteins that act as a natural defense system for plants that protect them from outside invaders like mold and parasites.

This is good news for plants but bad news for your body.

Your digestive lining is covered with sugar containing cells that help break down your food.  Lectins gravitate toward this area and when they attach to your digestive lining it damages your gut, causing inflammation.

Lectins and Problem Foods 

Lectins are found in many foods, not just grains, and consumed in smaller amounts your body will do just fine with them. But foods that have large amounts of lectins like wheat, rice, spelt, and soy are more problematic.

Sprouting and fermenting grains reduces phytates and lectins, and makes these foods easier to digest.

GMO and hybridized foods tend to be the highest in lectins since they have been modified to fight off bugs.

Also, gluten containing grains will damage your intestinal lining causing leaky gut.  So while you are working to heal your system stay away from all grains especially ones that contain gluten like wheat.  Once your gut is healthy you can add back in grains that have been fermented and sprouted to eat occasionally.

Conventional cows milk is another food that can cause leaky gut. The component of dairy that will harm your gut is the protein A1 Casein.  Also, the pasteurization process will destroy vital enzymes making sugars like lactose very difficult to digest. For this reason, I only recommend buying dairy that is raw and from: A2 cows, goat’s, sheep, or buffalo.

Sugar is another substance that will wreak havoc on your digestive system.   Sugar will feed the growth of yeast, candida, and bad bacteria which will further damage your gut. Bad bacteria actually creates toxins called exotoxins that damage healthy cells and can eat a hole into your intestinal wall.

 

Other Factors that Cause Leaky Gut

Chronic stress weakens your immune system over time which cripples your ability to fight off foreign invaders like bad bacteria and viruses leading to inflammation and leaky gut.  To reduce stress I recommend getting more sleep, schedule fun into your week, rest one day a week, meditate on scripture, and hang out with positive uplifting people.

Toxins. We come into contact with over 80,000 chemicals and toxins every single year but the worst offenders for causing leaky gut include antibiotics, pesticides, tap water, aspirin, and NSAIDS.  I recommend buying a high quality water filter to eliminate chlorine and fluoride and look to natural plant based herbs to reduce inflammation in your body.

Dysbiosis. Finally, one of the leading causes of leaky gut is a condition called dysbiosis, which means an imbalance between beneficial and harmful species of bacteria in your gut. For many, this imbalance can begin at birth because of a C-section or because the mother didn’t have a healthy gut herself. The overuse of prescription antibiotic drugs, tap water with chlorine and fluoride, and the lack of probiotic rich foods contribute to this imbalance of good and bad bacteria.

 

Leaky Gut and the Brain

Another topic I want to quickly discuss is how leaky gut can affect the brain.  If you’ve ever seen a child with autism experience a mood swing, this can be caused by intestinal permeability. Gluten and Casein-Free Diet’s have proven effective for many children with autism because these proteins can leak through the gut and then recirculate and act on the brain similarly to an opioid drug.

This is also why leaky gut has been linked to other psychological disorders such as anxiety, depression and bipolar disorder. So, in many cases, if you can heal the gut you can heal the brain.

 

The 4-Step Plan to Heal Leaky Gut

The good news is there’s a solution to healing leaky gut. There is a four step process that includes:

1. Remove foods and factors that damage the gut
2. Replace with healing foods
3. Repair with specific supplements
4. Rebalance with probiotics

Here’s the protocol I have used with my patients over the years that has helped them see incredible results.

Remember, the top foods to remove that cause leaky gut are sugar, grains, conventional meat, conventional dairy and GMO foods.  The top toxic exposures to eliminate are tap water, pesticides, NSAIDS, and antibiotics but remember to always consult with your physician if he has prescribed these for you.

The Top 5 Healing Foods for Your Digestive Tract

#1 Bone Broth - broth contains collagen and the amino acids proline and glycine that can help heal your damaged cell walls. I’ve  had many of my patients do a bone broth fast for 3 days to help rapidly repair leaky gut.






#2 Raw Cultured Dairy - contains both probiotics and SCFA’s that can help heal the gut.  Pastured kefir, yogurt, amasai, butter, and raw cheese are some of the best.








#3 Fermented Vegetables - contain organic acids that balance intestinal pH and probiotics to support the gut.  Sauerkraut, Kimchi, and Kvass are excellent sources.









#4 Coconut Products – all coconut products are especially good for your gut.  The MCFA’s in coconut are easier to digest than other fats so better for leaky gut.  Also, coconut kefir contains probiotics that support your digestive system.








#5 Super seeds – chia seeds, flaxseeds, and hemp seeds are great sources of fiber that can help support the growth of beneficial bacteria.
Also, consuming foods that have anti-inflammatory Omega-3 fats are beneficial such as grass-fed beef, lamb, and wild caught fish like salmon.

 

Top 5 Supplements for Healing your Gut

There are many supplements that support your digestive health but I believe the most beneficial are: L-Glutamine, Probiotics, Digestive Enzymes, Aloe Vera Juice, and Licorice Root.

I believe L-glutamine is critical for any program designed to heal leaky gut.  Glutamine is an essential amino acid that is anti-inflammatory and necessary for the growth and repair of your intestinal lining.  L-glutamine acts a protector and coats your cell walls, acting as a repellent to irritants.⁶

Digestive enzymes (one or two capsules at the beginning of each meal) ensure that foods are fully digested, decreasing the chance that partically digested foods particles and proteins from damaging your gut wall.

Similarly to how Aloe Vera helps burns heal faster, it can also support the healing of ulcers and areas on injury in your digestive system.

Demulcent herbs like Licorice Root and slippery elm soothe the mucus membranes that line the digestive system, acting as a bandage.  Other herbs like ginger and peppermint can also be beneficial because of their anti-inflammatory properties.

Probiotics Are a Vital Part to Healing Your Gut.  Finally, if you’re going to heal your gut you MUST consume probiotics in food and supplement form. I see people all the time only follow part of the protocol in healing their gut by removing the damaging irritants. But the part they often leave out is re-inoculating their gut with beneficial bacteria that will keep bad bacteria at bay.

So load up on BOTH probiotic rich foods and take AT LEAST 100 billion units of probiotics daily from a high quality brand.

If you can follow the above protocol you are well on your way to healing your gut for good!

The Dr. Axe Secret Detox

If you want a more detailed plan on how to heal leaky gut, how to burn off the remaining belly fat and cleanse your body, check out my Secret Detox Program.

Visit thesecretdetox.com now to sign-up and learn more.


References:

Kiefer D, Ali-Akbarian L (2004). “A brief evidence-based review of two gastrointestinal illnesses: irritable bowel and leaky gut syndromes”. Alternative Therapy Health Medicine 10 (3): 22–30.

Pike, M. G.; Heddle, R. J.; Boulton, P.; Turner, M. W.; Atherton, D. J. (1986). “Increased Intestinal Permeability in Atopic Eczema”. Journal of Investigative Dermatology 86 (2): 101–104.

Humbert, P.; Bidet, A.; Treffel, P.; Drobacheff, C.; Agache, P. (1991). “Intestinal permeability in patients with psoriasis”. Journal of dermatological science 2 (4): 324–326.

Vaarala O, Atkinson MA, Neu J (2008) ‘The “Perfect Storm” for Type 1 Diabetes The Complex Interplay Between Intestinal Microbiota, Gut Permeability, and Mucosal Immunity’, Diabetes Journal,  (57)10(2555-2562).

Z Liu, N Li, J Neu (2005) ‘Tight junctions, leaky intestines, and pediatric diseases’, Acta Paediatrica , 94(4), pp. 386-393.

Maes M, Leunis JC (2008) ‘Normalization of leaky gut in chronic fatigue syndrome (CFS) is accompanied by a clinical improvement: effects of age, duration of illness and the translocation of LPS from gram-negative bacteria’, Journal of Neuro Endocrinology, 29(6), pp. 902-10.

http://www.draxe.com/4-steps-to-heal-leaky-gut-and-autoimmune-disease/