Foods, Rx to Wellness

Is Splenda Safe? Ask Donald Rumsfeld.

splenda

Splenda or Sucralose

Why not use Splenda? Well, research in animals has shown that sucralose can cause many problems such as:

Shrunken thymus glands (up to 40% shrinkage)

Enlarged liver and kidneys

Atrophy of lymph follicles in the spleen and thymus

Increased cecal weight

Reduced growth rate

Decreased red blood cell count

Hyperplasia of the pelvis

Extension of the pregnancy period

Aborted pregnancy

Decreased fetal body weights and placental weights

Diarrhea

Nearly every month we receive a report from someone who has had an adverse reaction to Splenda, and you can see many of them posted on our site.

James Bowen, M.D., A physician, biochemist, and survivor of aspartame poisoning warns about yet another synthetic sweetener, Splenda.

HAWAII — The chemical sucralose, marketed as “Splenda”, has replaced aspartame as the #1 artificial sweetener in foods and beverages. Aspartame has been forced out by increasing public awareness that it is both a neurotoxin and an underlying cause of chronic illness worldwide. Dr. James Bowen, Researcher and biochemist, reports: “Splenda/sucralose is simply chlorinated sugar; a chlorocarbon. Common chlorocarbons include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly. Chlorine is nature’s Doberman attack dog, a highly excitable, ferocious atomic element employed as a biocide in bleach, disinfectants, insecticide, WWI poison gas and hydrochloric acid. “Sucralose is a molecule of sugar chemically manipulated to surrender three hydroxyl groups (hydrogen + oxygen) and replace them with three chlorine atoms. Natural sugar is a hydrocarbon built around 12 carbon atoms. When turned into Splenda it becomes a chlorocarbon, in the family of Chlorodane, Lindane and DDT, “It is logical to ask why table salt, which also contains chlorine, is safe while Splenda/sucralose is toxic? Because salt isn’t a chlorocarbon. When molecular chemistry binds sodium to chlorine to make salt carbon isn’t included. Sucralose and salt are as different as oil and water. “Unlike sodium chloride, chlorocarbons are never nutritionally compatible with our metabolic processes and are wholly incompatible with normal human metabolic functioning. When chlorine is chemically reacted into carbon-structured organic compounds to make chlorocarbons, the carbon and chlorine atoms bind to each other by mutually sharing electrons in their outer shells. This arrangement adversely affects human metabolism because our mitochondrial and cellular enzyme systems are designed to completely utilize organic molecules containing carbon, hydrogen, oxygen, nitrogen, and other compatible nutritional elements. “By this process chlorocarbons such as sucralose deliver chlorine directly into our cells through normal metabolization. This makes them effective insecticides and preservatives. Preservatives must kill anything alive to prevent bacterial decomposition.” Dr. Bowen believes ingested chlorocarbon damage continues with the formation of other toxins: “Any chlorocarbons not directly excreted from the body intact can cause immense damage to the processes of human metabolism and, eventually, our internal organs. The liver is a detoxification organ which deals with ingested poisons. Chlorocarbons damage the hepatocytes, the liver’s metabolic cells, and destroy them. In test animals Splenda produced swollen livers, as do all chlorocarbon poisons, and also calcified the kidneys of test animals in toxicity studies. The brain and nervous system are highly subject to metabolic toxicities and solvency damages by these chemicals. Their high solvency attacks the human nervous system and many other body systems including genetics and the immune function. Thus, chlorocarbon poisoning can cause cancer, birth defects, and immune system destruction. These are well known effects of Dioxin and PCBs which are known deadly chlorocarbons.” Dr. Bowen continues: “Just like aspartame, which achieved marketplace approval by the Food and Drug Administration when animal studies clearly demonstrated its toxicity, sucralose also failed in clinical trials with animals. Aspartame created brain tumors in rats. Sucralose has been found to shrink thymus glands (the biological seat of immunity) and produce liver inflammation in rats and mice. “In the coming months we can expect to see a river of media hype expounding the virtues of Splenda/sucralose. We should not be fooled again into accepting the safety of a toxic chemical on the blessing of the FDA and saturation advertising. In terms of potential long-term human toxicity we should regard sucralose with its chemical cousin DDT, the insecticide now outlawed because of its horrendous long term toxicities at even minute trace levels in human, avian, and mammalian tissues. “Synthetic chemical sweeteners are generally unsafe for human consumption. This toxin was given the chemical name “sucralose” which is a play on the technical name of natural sugar, sucrose. One is not the other. One is food, the other is toxic; don’t be deceived.” Dr. Bowen also calls attention to another seldom recognized and deadly permanent effect of these chemicals: “Aspartame, sold as NutraSweet, Equal, E951, Canderel, Benevia and under other names, is a hypersensitization agent which causes Polychemical Sensitivity syndrome. Chlorocarbons strongly induce uncurable hypersensitivity diseases which are now becoming rampant.” (James Bowen, M.D.) Doctor Bowen has spent 20 years researching artificial sweeteners after his use of aspartame resulted in being diagnosed with Lou Gehrig’s disease. Dr Bowen’s intention is to warn the world of the toxicity of tabletop poisons like aspartame, Splenda and Neotame.
Dr. Bowen can be seen in the movie “Sweet Misery: A Poisoned World” For the movie call 1 818 349 8822 or email cori@soundandfuryproductions.com See how aspartame was approved by clicking on http://www.soundandfury.tv/pages/Rumsfeld2.html Aspartame and Splenda Toxicity Centers, http://www.holisticmed.com/aspartame Aspartame and brain tumors cases for litigation contact Dr. Betty Martini at Bettym19@mindspring.com or 770 242-2599. Currently taking states New York, New Jersey, Madison County, Illinois and Mississippi A medical text, Aspartame Disease: An Ignored Epidemic by H. J. Roberts, M.D. presents, 1038 pages of aspartame horrors. http://www.sunsentpress.com or 1 800 827 7991 Russell Blaylock, M.D., has published Excitotoxins: The Taste That Kills on the subject, http://www.russellblaylockmd.com

Dr. Betty Martini says “the controversy rages over Splenda (sucralose). Is it safe and natural like sugar or is it a chlorinated hydrocarbon? As lawsuits fly, consider the chemistry of this artificial compound.” She adds: “The FDA denied approval of aspartame for 16 years, then caved in to political/economic pressure when Don Rumsfeld, CEO of the manufacturer, was brought to Washington by Ronald Reagan. A new FDA Commissioner was appointed to approve it then became a consultant for NutraSweet’s public relations firm for $1,000/day on a 10 year contract. Forthcoming has been a global epidemic of disability and death. One might expect FDA to be more cautious next time, yet FDA approved the toxic chlorocarbon Splenda without hesitation and without any long term testing on human subjects.”

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Diets and Weight Loss, Health and Disease

Are Microwaves Healthy for you?

microwave

Microwaves are a source of electromagnetic energy (a form of nonionizing form of radiation) electronically generated. When penetrating the aliments, they trigger an inner rotation of the water molecules inside the food. This rotation triggers a friction between the molecules and the result is a rapid growth in temperature.

Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil. Not only has microwave use been linked to causing infertility in men, but it also denatures many of the essential proteins in the food making them virtually indigestible. Most animals will only consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it. Think about all the prepackaged and processed foods we purchase and consume annually. It’s no wonder the state of our health is in dire straits. Microwave ovens work physically, biochemically and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and microtoxins. The experts have concluded that food cooked in microwaves loses between 60% and 90% of its vital energy and, at the same time, the structural disintegration processes accelerates. Also, the nutrient substances are altered, leading to digestive diseases. These microwaves can increase both the number of cancerous cells in blood and the number of stomach and intestinal cancerous cells. Microwaves leaking radiation is a serious issue. Serious enough for the FDA to set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is not to use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious illnesses.

Because of these causes the microwave ovens were banned in the Soviet Union in 1976. Soviet scientists found that the microwave exposure decreases the ability of some vitamins to by absorbed by the human body, dramatically accelerates the structural disintegration of all foods and reduces the metabolic stress of the alkaloids, glycosides and galactoses.

In 1991, the Swiss Doctor Hans Ulrich Hertel made a study that demonstrated that cooking or heating food presents much greater risks for health than the traditionally cooked food. He found that people who ate microwave prepared food recorded losses in the hemoglobines and lymphoites.

In 2003, a Spanish governmental study elaborated in Murcia demonstrated that the vegetables and fruits cooked in a microwave lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart diseases. In Dr. Lita Lee’s book, Health Effects of Microwave Radiation — Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states: “Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.” There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health). Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants’ blood that could cause deterioration in the human system. Hertel’s scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

12 Enumerated Effects of Microwaves 1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

  1. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;
  2. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;
  3. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;
  4. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];
  5. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;
  6. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];
  7. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;
  8. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;
  9. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;
  10. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;
  11. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Take a look around you at every person that still uses a microwave. The largest majority are unhealthy and overweight. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health. Of all the natural substances — which are polar — the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated — friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat. The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon: – Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen. – Microwaving milk and cereal grains converted some of their amino acids into carcinogens. – Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances. – Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens. – Carcinogenic free radicals were formed in microwaved plants, especially root vegetables. Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were: – Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested. – Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides. According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

a.. Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers. b.. An increased rate of cancer cell formation was observed in the blood. c.. Increased rates of stomach and intestinal cancers were observed. d.. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

Decrease in Food Value Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

  1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;
  2. A loss of 60-90% of the vital energy field content of all tested foods;
  3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;
  4. A destruction of the nutritive value of nucleoproteins in meats; 5. A marked acceleration of structural disintegration in all foods. How Do You Heat Your Food The Healthy Way This is kind of a misnomer because there is truthfully, with perhaps the exception of dehydration, no way to heat food and maintain its structural and nutritional value. However, gently heating food in a cast iron pan over the stove may be the healthiest alternative to nuking it. This is the old fashioned way and it never failed our ancestors. Toss that microwave and strive to consume at least half of your diet from raw foods, that is a huge step in the right direction to maintain their nutritional value. My mother always used to tell me that if food comes from a package, or has to be heated to be eaten, there’s a good a chance it’s low in nutrition. She was right for the most part, so keep that in mind when venturing the aisles at the grocery.
  5. Sources: eutimes.net hungerforhealth.com
  6. Marco Torres