Rx to Wellness, Uncategorized

Vitamin C is Really GMO Corn!

Vitamin-C-Capsules-Pills

Did you know that most vitamin C comes from GMO corn and is made in Chinese chemical plants?

 

So, you’ve decided to supplement your diet with extra vitamin C because you don’t think you’re getting enough, but you want to know where the brand you are considering purchasing actually comes from. Those are good instincts on your part, because the truth is, if you were planning on picking up a bottle of vitamin C from a local grocery store or online, chances are really good that the product you would have received would not have lived up to your expectations of high quality.

 

As noted by Natural News editor Mike Adams, the Health Ranger, lab science director of CWC Labs, and author of the new book, Food Forensics, most common supplements on the market today are filled with hidden toxins, despite the fact that they’re marketed as being “pure” and, sometimes, “organic.”

 

One of those is vitamin C:

 

Here’s another whopper that’s sure to open some eyes: Nearly all the “vitamin C” sold in vitamins across America right now is derived from GMO corn.

 

This means that many of the supplements sold at Whole Foods, the vitamins sold on Amazon.com, the pills at your local pharmacy, and especially the products at the grocery store are (nearly) all routinely made with genetically modified vitamin C. It’s typically called “ascorbic acid,” and nearly 100% of the ascorbic acid used in the natural products industry is derived from GMOs.

 

Sourcing non-GMO vitamin C requires you to go outside the United States. There is no existing supply chain of certified organic, non-GMO ascorbic acid available anywhere in America (at least not to my knowledge). You can’t even run batches of non-GMO ascorbic acid production in the USA because all the facilities are contaminated with residues of GM corn.

 

Rest assured that all most, and all cheap “vitamin C” pills sold at retail are derived from genetically modified corn.  All gummy vitamins are GMO corn.   This is not something you do not want to take.

 

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Foods, Uncategorized

Eat Real Butter

eatrealbutter

Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.

It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings….

 

DO YOU KNOW.. The difference between margarine and butter?

 

Read on to the end…gets very interesting!

 

Both have the same amount of calories.

 

Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.

 

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

 

Eating butter increases the absorption of many other nutrients in other foods.

 

Butter has many nutritional benefits where margarine has a few and only because they are added!

 

Butter tastes much better than margarine and it can enhance the flavors of other foods.

 

Butter has been around for centuries where margarine has been around for less than 100 years .

 

And now, for Margarine..

 

Very High in Trans fatty acids.

 

Triples risk of coronary heart disease …

 

Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)

 

Increases the risk of cancers up to five times..

 

Lowers quality of breast milk

 

Decreases immune response.

 

Decreases insulin response.

 

And here’s the most disturbing fact… HERE IS THE PART THAT IS VERY INTERESTING!

 

Margarine is but ONE MOLECULE away from being PLASTIC… and shares 27 ingredients with PAINT.

 

These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

 

Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:

 

* no flies, not even those pesky fruit flies will go near it (that should tell you something)

 

* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow.

 

Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?

 

 

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Dr A Sullivan

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Rx to Wellness, Uncategorized

Statins Can Raise Your Sugar Levels and Increas Risk of Diabetes

statins

Statins Can Raise Your Sugar Levels and increase Risk of Diabetes

 

Taking cholesterol-lowering statin drugs can raise the risk of developing Type 2 diabetes by 30 percent in some vulnerable people, say scientists from Albert Einstein School of Medicine.

The study was a follow-up to an earlier study which investigated whether or not modest weight loss or treatment with metformin — a diabetes medication that helps control blood sugar levels — could reduce the risk of Type 2 diabetes in people at high risk.

For the study, obese people were given standard advice on healthy eating and exercise, and were randomly assigned to either an intensive lifestyle program, treatment with metformin, or a dummy drug (placebo).

Their blood fats and blood pressure were measured annually. Blood glucose was measured twice a year, at which point new statin treatment was recorded.

The most commonly prescribed statins were simvastatin (40 percent) and atorvastatin (37 percent). The likelihood of being prescribed a statin drug rose substantially after a diagnosis of diabetes.

At the beginning of the trial fewer than 4 percent of volunteers were taking statin drugs, but usage gradually increased so that by the end of the 10-year study period, about a third of patients were taking them.

When treatment groups were combined, taking a statin was associated with a 36 per cent heightened risk of being diagnosed with Type 2 diabetes, compared to those who had not been prescribed these drugs.

This risk fell slightly to 30 percent after taking account of the clinical criteria used to determine the need for statins.

After analyzing all risk factors for developing diabetes, statin use was itself associated with an increased risk of being diagnosed with diabetes, regardless of which treatment group the participants had been in during the trial.

To find out if the strength of the statin had any bearing on the risk of developing diabetes, the researchers grouped the drugs into low (pravastatin, lovastatin, fluvastatin) or high potency (atorvastatin, simvastatin, rouvastatin, cerivastatin).

They found no link between the potency of the statin used and diabetes risk, nor between the reduction in low density lipoprotein or “bad” cholesterol.

The researchers theorize that statins contribute to the development of diabetes by impairing the production of insulin, the hormone that lowers blood glucose.

 

Health and Wellness Associates

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Dr A Sullivan

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The study was published in the journal BMJ Open Diabetes Research & Care.