Monday, March 19, 2012
New study: Radiation treatments create cancer cells 30 times more potent than regular cancer cells Monday, March 19, 2012 by: Tony Isaacs
Just one soda per day can cause heart attacks in men
Wednesday, March 14, 2012
Which teams could bust your bracket? Select them on BetYet? Today's Mar. 14, 2012 BRACKET
Saturday, March 10, 2012
Does caramel coloring cause cancer? Cola industry says claim falls flat This week, the Center for Science in the Public Interest, a nonprofit Washington-based watchdog group on nutrition and food safety, once again pushed the FDA to look at the chemicals – or “caramel coloring” – that turn cola brown. The CSPI’s petition asks the FDA to ban caramel colorings that are produced by an ammonia or ammonia-sulfite process and contain 2-methylimidazole (2-MI) and 4-methylimidazole (4-MI). The petition, originally filed on February 16, 2011, claims both 2-MI and 4-MI are “carcinogenic in animal studies.” The animal studies linking 4-MI to cancer in lab mice and rats prompted the state of California to officially list 4-MI as a carcinogen on January 7, 2011, under California’s Proposition 65, the Safe Drinking Water and Toxic Enforcement Act of 1986. There have been no studies thus far on the chemicals’ risk to humans. The most recent call to arms from the CSPI comes after the watchdog group found a sampling of colas, including Coca-Cola, Diet Coke, Pepsi and Diet Pepsi, surpassed the allotted 29 milligrams of 4-MI per day under Proposition 65. CSPI also urged the FDA to change the “caramel coloring” label to “chemically modified caramel coloring” or “ammonia-sulfite process caramel coloring” to avoid any confusion with consumers over the coloring’s makeup. “When most people see ‘caramel coloring’ on food labels, they likely interpret that quite literally and assume the ingredient is similar to what you might get by gently melting sugar in a saucepan,” said CSPI Executive Director Michael F. Jacobson in a public statement.
Thursday, March 8, 2012
Toxic compounds from fried foods cause cancer and deteriorate brain health by: John Phillip Learn more: http://www.naturalnews.com/035088_fried_foods_aldehydes_toxic_compounds.html#ixzz1noSmw2N6 NaturalNews) Many health-minded individuals understand that eating fried or overcooked foods is unhealthy due to the chemical transition of normally stable fats to trans fats that have been shown to dramatically increase heart attack risk. Researchers from the University of the Basque in Spain publishing in the journal Food Chemistry are the first to discover compounds released from common cooking oils that significantly increase the risk of neurologic degenerative diseases and a variety of different cancers.