Category Archives: diet

3 Ways Sugar Is Ruining Your Mental Health

October 7th, 2021

By Kelly Brogan, M.D.

Guest Writer for Wake Up World

I’m a very visual person. When I meet a patient who presents with complaints of irritability, anxiety, foggy thinking, fatigue, and insomnia, I visualize something that looks like a concert of rising and falling graph lines, and I plot her day to day symptoms on this image. What I find is that the sugar rollercoaster accounts for the vast majority of symptoms troubling patients.

We know that sugar influences behavior; we see it in our kids and know not to give them a lollipop if we want them to read a book quietly at their desks. Somehow, though, we are not convinced of the powerful effects of this toxic substance on our adult bodies and brains.

Sugar disturbs mental health in at least three ways:

1. Starving the Brain

Here’s a typical scenario. You wake up, have a glass of orange juice and a bagel (or a bowl of “healthy” cereal, or a Special K Bar), and your pancreas is confronted with a wave of sugar that it does not react kindly to. It puts out a counterwave of insulin, charged with sweeping that sugar into cells for energy production. The resultant dip in blood sugar can alarm the body and the adrenal glands, making them work over time.  These glands are charged with producing cortisol (which ultimately promotes insulin resistance or the lack of cellular response to insulin) and fight or flight chemicals that can get your heart racing, and rachet up anxiety.  The solution to this agitated slump is often a follow up serving of refined carbohydrate and/or caffeine and sugar – midmorning cookie with coffee.

The more days of your life you engage in this pattern of sugar and refined carb consumption, the more your brain suffers, potentially even putting you at risk for Alzheimer’s dementia, down the line[1][2].

2. Fueling the Flames

Sugar has direct inflammatory effects on the body[3][4] that may be related to its influence on gut flora, its associated insulin spike, or glycation effects of circulating sugar on proteins.[5] Inflammation is understood to be the major driver of chronic disease including mental illness, and is promoted by sugar, stress, food, and environmental toxins.

3. Derailing Hormones

When cortisol is in demand for its blood-sugar balancing effects, or because of other psychological or bodily stressors, the body “shunts” the production of progesterone to support further cortisol output. This makes evolutionary sense, because if we are under stressful circumstances, preserving progesterone, our “pro-gestational” reproductive hormone, becomes secondary. Insulin can also stimulate production of DHEA and sex hormones including testosterone, which can drive the pathology we see with polycystic ovarian syndrome[6]. As if that weren’t enough, sugars have been demonstrated to reduce liver production of sex hormone binding globulin, freeing up testosterone and estrogen in ways that may promote symptoms of estrogen dominance including premenstrual moodiness and irritability.

So, how do you kick the habit? For my patients I recommend a 2-4 week sugar fast, following some basic guidelines. Everyone knows that sugar in the form of candy, cake, and ice cream is the first to go on the chopping block.

Here are 3 less intuitive sugar balancing changes:

1. Up the Fats

The hallmark of a Paleo diet, high natural fat intake, including and notably featuring saturated fat, is the antidote to much that ails the Standard American Dietary victim. Accumulating data supports the role of this diet in improvement of hunger[7], blood pressure, HDL cholesterol, body mass index, and HgA1C (a measure of sugar’s damage to protein in the body)[8]As Nora Gedgaudas has said: sugar-based metabolism is like crumpling papers and throwing them into the fire all day long whereas fat-based metabolism is like putting a log on the fire and walking away.

I recommend that my patients use liberal amounts of grassfed ghee, coconut oil, and cook with animal fats from pastured sources in addition to frequent consumption of bone broths.

2. Ditch the Grains

Thanks to Dr. Perlmutter’s bestselling book, Grain Brain, the public now has an awareness of the insidious role of grains, including whole grains, in blood sugar destablization and brain health. I am concerned, primarily, about grain-based toxins such as inflammatory lectins in wheat, genetically modified corn, and changes to the prolamine content of grains since hybridization techniques have taken hold. These grains are rarely traditionally prepared (sourdough, sprouted) in ways that would aid in their less inflammatory digestion, and are almost always featured in processed foods. I recommend a one month elimination of all grains.

3. Make Room for Starch – Safe Starches

Rigid interpretation of low-carb Paleo diets may leave some women feeling strung out after an initial boost. The role of thyroid hormone in the transition to a low carb diet suggests that a thyroid hormone called reverse T3 may be produced as a way to signal the body to slow down, and insulin resistance may actually result as a means for the body to hold on to that suddenly dwindled supply of glucose.  For these reasons, and because of the extensive research performed by Drs. Shou-Ching and Paul Jaminet, I recommend incorporation of non-grain “safe starches” into my patient’s diets. It may come as a surprise to learn that certain carbohydrates may actually help to balance blood sugar.

An interest in food-based nutrient synergy will make clear the distinction between a sweet potato and its caloric equivalent – 4 teaspoons of table sugar. The former comes packaged with the B vitamins, phosphorous, magnesium, iron, copper, manganese, zinc, and chromium needed to metabolize the carbohydrate content, in addition to vitamin E, beta carotene, c, calcium, potassium, zinc, and selenium. This tuber improves blood-sugar stabilizing adiponectin and reduces inflammation[9].  But isn’t it high glycemic?

Herein lies the limitation of the glycemic index. Investigation into the “high carb” traditional Kitava diet reveals:

Yam sweet potato, taro, and fruit were staple foods while grains, dairy, refined fats, and sugar were absent. The study adds to the notion that some of our most common diseases are preventable and that a high-carbohydrate intake is not a problem in itself.

Resistant Starch

Starch comes in two varieties, one of which is not enzymatically broken down and serves as a source of fermentable fiber in the intestines, producing anti-inflammatory saturated fats such as butyrate. Butyrate has been demonstrated to be an anti-inflammatory bridge between the gut and the brain. In this way, it supports healthy gut flora as a “prebiotic,” mineral absorption, gut blood flow, and minimization of inflammatory response. Data supporting the role of this starch in weight loss, gut health, and sugar balance[10] has been primarily focused on grain sources, beans, potatoes[11], and green bananas[12][13].  Therapeutic use of resistant starches such as green banana and potato are being pioneered by patients who are enjoying the health benefits of glycemic stability through gut flora rehab. I typically recommend one month detox with non-starchy vegetables, fermented vegetables, liberal fats, and pastured meat with broths. After the month, we introduce non-grain carbs (tubers, beets, carrots, and sometimes even white rice) and supplemental resistant starches if needed (often as 2-4 tablespoons of potato starch daily). Of course, customization of these interventions is key, given fundamental differences in what gut microbiome imbalances we all come to the table with.

It takes about one week to reset one’s sweet tooth, and there is a profound liberation that comes with elimination of addictive foods such as dairy, sugar, and grains. From this experiment emerges the “real you,” free from the influence of industrial food toxins. Only then can you know what your mind-body “issues” really are.

References:

[1] http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2769828/

[2] http://www.ncbi.nlm.nih.gov/pubmed/16216936

[3] http://ajcn.nutrition.org/content/26/11/1180.abstract

[4] http://www.ncbi.nlm.nih.gov/pubmed/16087988

[5] http://ajcn.nutrition.org/content/87/5/1188.full

[6] http://www.ncbi.nlm.nih.gov/pubmed/18803938

[7] http://www.nutritionj.com/content/12/1/105

[8] http://www.ncbi.nlm.nih.gov/pubmed/19604407

[9] http://www.ncbi.nlm.nih.gov/pubmed/21861722

[10] http://ajcn.nutrition.org/content/82/3/559.abstract

[11] http://www.hindawi.com/journals/jnme/2012/478043/

[12] http://www.ncbi.nlm.nih.gov/pubmed/15287677

[13] http://www.ncbi.nlm.nih.gov/pubmed/11427691

6 Mighty Mushrooms For Immune Health

Nick Polizzi
January 18th

We humans have been foraging for medicinal mushrooms for thousands of years. They could be found in the apothecaries of Ancient Greece and Rome, the Taoist healing temples of early China and are now back in high demand here in the Western World.

This innate love of mushrooms is shared by just about every culture on earth – why? Because these mysterious organisms contain powerful medicines that can keep you free of illness.

Perhaps the most fascinating aspect of mushrooms is that they are considered to be modulators. This means that they are able to go into your body and detect where things are out of balance – and then correct the issue by boosting certain organ systems while calming others.

Fascinating, right?

Fun fact – There are well over a million species of mushrooms in the world, but less than 2% of them have been studied for their medicinal value. Thankfully, the 400 or so mushrooms that are deemed “medicinal” have had a huge impact on human health – not only from an herbalist’s perspective but in modern medicine as well.

The most shining example is the penicillium fungi, which is the core ingredient of the life-saving antibiotic penicillin, a medical breakthrough that arguably changed the course of human history.

Ok, without further ado… Today I want to share 6 fantastic fungi that we keep in our pantry at all times – for both their immune-boosting effects and also their overall therapeutic value.

Are you ready?

6 Mighty Mushrooms For Immune Health

Shiitake “The elixir of life”
(Lentinula edodes)

Shiitake mushrooms are not only delicious when sautéed in garlic (along with your dark leafy vegetable of choice), they are now proven to possess serious antiviral and antibacterial properties. Shiitakes are rich in polysaccharides that contain a compound known as lentinan, which helps to fortify your immune system. They also contain a number of beta-glucans that are shown to boost the production of white blood cells, strengthening your body’s resistance to harmful germs and toxins in your environment.

These beta-glucans also have beneficial anti-inflammatory effects, particularly on the digestive system – which is where much of your immune system lives.  One of these beta-glucans known as eritadenine is also shown to reduce cholesterol and promote heart health.

Stack on the number of B-vitamins, amino acids and fiber that shiitake contains and you’ve got yourself quite a mushroom!

Reishi “The mushroom of immortality”
(Ganoderma lucidum)

Among all the mushrooms in Traditional Chinese Medicine, the Reishi is perhaps the most cherished. Thought of as the “king of herbs” (even though it’s not a plant), Reishi belongs to a special class of herbs and fungi known as adaptogens. The dictionary definition of an adaptogen is – a natural substance considered to help the body adapt to stress and to exert a normalizing effect upon bodily processes. A well-known example is ginseng.

Not only is Reishi able to modulate (or rebalance) your immune system for optimal health, it is also used to bring your emotions and overall psyche into balance as well. Don’t take my word for it – try drinking reishi tea each morning for two weeks and report back to us… You’ll see what I mean ?

From an immunity perspective, the triterpenes found in Reishi boost the production of your immune system’s natural killer cells, which are able to detect and destroy cancer cells and viruses. Reishi is also a great source of biologically active polysaccharides, which possess a host of health benefits, including lowering blood sugar, reducing inflammation and regulating the immune system.

Lion’s Mane “The brain booster”
(Hericium erinaceus)

If you come across a Lion’s Mane mushroom in the woods, its otherworldly appearance is enough to stop you in your tracks. This mushroom looks like a cross between an albino sea anemone and a wild pom-pom. Often growing on the remains of fallen logs, Lion’s Mane is not only extremely good for you – it’s also a prized edible with a flavor and a texture that will blow you away.

This mushroom has most recently been hailed as a remarkable brain booster because it contains a plethora of compounds that are highly beneficial for cognitive function and the health of your nervous system. The hericenones and erinacines found in Lion’s Mane are shown to stimulate the growth of new brain cells. Kind of a big deal…

But yet another accolade that Lion’s Mane has sitting on the mantle is its immune-enhancing effect. Lion’s Mane has been shown to stimulate the beneficial bacteria in our mouth and gut, which make up a large portion of your immune defense. These bacteria help to neutralize the harmful germs and chemicals that often enter our body through the mouth or nose, as we breathe in.

Maitake “Dancing mushroom”
(Grifola frondose)

A favorite Chinese edible, the Maitake has a peppery flavor that is a wonderful addition to any stir fry. This mushroom also goes by the nickname “hen of the woods” because some feel it resembles a hen sitting on her nest.

The Japanese also call it the “dancing mushroom,” because legend has it that the ancient Samurai warriors – as stoic and serious as they were – would behave like giddy children and start dancing when they came across a patch of Maitakes in the forest!

Maitake’s special power is helping to ease physical and mental stress, while also fortifying your immune system with its host of vitamins, nutrients, beta-glucans, and polysaccharides. Maitake is also being studied in Asia for its anticancer effects – particularly its ability to stimulate the production of your immune system’s natural killer cells (which go after cancer cells), as well as T cells.

??Chaga “The diamond of the forest”
(Inonotus obliquus)

From the untamed wilderness of Northern Siberia all the way to the Birch forests of North America, the Chaga mushroom has been used for millennia for its powerful immune-boosting properties. Indigenous cultures across the northern hemisphere consider this mushroom to be one of the most powerful medicines in the forest… and the science now agrees.

Known scientifically as Inonotus obliquus, Chaga is one of the most promising mushrooms yet discovered. It contains the highest levels of antioxidants of any mushroom (more than most plants as well). This alone makes it extremely special, as antioxidants are vital for fighting off free radicals – which attack our healthy cells and make us sick.

When you add Chaga’s antibacterial, antiviral, and anti-inflammatory properties to the mix, your immune system gets the solid protective barrier it needs to stay healthy year-round.

Turkey Tail “The cloud mushroom”
(Trametes versicolor, Coriolus versicolor)

Another tree mushroom-like Reishi and Chaga, this organism’s scientific name Trametes Versicolor translates to “of several colors.”

TurkeyTail contains a variety of natural compounds that improve energy levels and promote a healthy microbiome – which is the heart of your immune system.

The array of triterpenes, organic acids and alkaloids that it contains pack a germ-fighting wallup. Turkey Tail also contains a compound called polysaccharide-K (PSK) that stimulates your body’s natural defense against foreign pathogens. PSK is so effective that it’s now an approved anticancer prescription drug in Japan.

The great thing about the 6 mushrooms above is that they’re fairly easy to get ahold of – either from your local health food store or from a trusted source online.

*Note: Make sure to prepare each mushroom correctly for proper consumption – and if you go with supplements, it’s best only to use those that contain actual mushrooms and not mycelium.

Stay curious,

Nick Polizzi

Still Using Microwaves? Here Are 5 Reasons Why You Should Stop Immediately

By Mayukh Saha

Microwaves were created to make it easier for you to have a quick warm meal. It might be great to warm up your food but the negative effects of using this device might make you want to stop using the microwave. Studies have shown that microwaves can cause damage to your health along with the food that you have consumed after microwaving it.

Let us look at all the reasons why you need to reduce the use of your microwave or even just throw it out altogether.

The 5 Reasons Why You Need To Stop Using Your Microwave

1: The Food Itself

The taste of the food is altered. You can take a few extra minutes to cook it yourself and make sure that the food is a bit more enjoyable. Microwaves do not heat food evenly and can also cause steam explosions.

Studies suggest that microwaving your food could expose you to carcinogenic toxins released from plastic or paper wrappers that contain your meal. When plastic is heated, toxic chemicals like BPA and phthalates can be released from the containers or covers, contaminating your food.

2: Microwave Radiation

Safety standards have led to the reduction of microwaves given off by the devices. It is stated that the closer you are to this device, the riskier it is. These waves travel through the walls, so safety is quite difficult to be practiced.

Microwave ovens produce electromagnetic radiation that can cause massive biological damage if the sealing door is faulty. When a microwave is in operation, very destructive free radicals are created. These free radicals decimate nuclear DNA, membranes, and proteins that can lead to chronic disease.

3: Losing Valuable Nutrients

When you cook the food in a microwave oven it chemically alters the enzymes and vitamins and strips the food of its nutrients. The food can also tend to become toxic.

Heating food, no matter if it is frozen or fresh, damages its nutritional value. As an example, The Journal of the Science of Food and Agriculture, 2003, found that “…broccoli zapped in the microwave with a little water lost up to 97 percent of its beneficial antioxidants.

4: Not Enough Research

There isn’t enough research done about the risks related to the radiation from microwaves and the impact of this device on our health. It is considered to be safe just because it has not been proven harmful. Having such an attitude is quite dangerous for everyone’s health.

5: Health Problems

A direct link has been found between microwaves and illnesses like cardiac issues, cataracts, and different types of cancer.

Dr. Magda Havas states, “Our hearts are NOT shielded and our exposure to radiofrequency radiation includes not only microwave ovens but mobile phones, cell phone antennas, wireless routers, smart meters, wireless computer games, Bluetooth and wireless baby monitors.”

You need to avoid using your microwave ovens and look at their alternatives. There are several safer options to cook or warm your food. You can use an oven, toaster, or even a stove to warm your food up.

Eating raw food is also a great way to get the maximum nutrients. Eating raw food also preserves the enzymes that help your body absorb the essential nutrients.

Tips To Use The Microwave Safely

It is common knowledge that most of you will not kick your ovens out; this is why we will provide small tips so that you can use them safely.

Avoid microwaving paper, styrofoam, or plastics. Stick to glass containers. Stay away from the microwave oven when you are cooking your food. Never microwave formula or breastmilk, instead, place the bottle in warm water.

Practice these small steps and lead a healthier life on this planet.

Source: Truth Theory

Hey! I am Mayukh. I help people and websites with content, videos, design, and social media management. I am an avid traveler and I started living as a digital nomad in Europe since 2019. I am currently working on www.noetbook.com – a creative media company. You can reach out to me anytime: justmayukh@gmail.com Love, Mayukh Read More stories by Mayukh Saha

“Influencer” Who Made $200K Selling Farts Retires After Heart Attack “Scare” Caused By Eating Too Many Eggs

While rugged Chinese and Russian citizens prepare for the vigors of geopolitical turmoil on a global stage as each country looks to potentially expand their geographical presences, U.S. citizens are giving themselves heart attack scares from farting into jars and selling them. 

Just ask 31 year old Stephanie Matto, who has been making more than $50,000 per week selling her farts. 

After a series of news reports on her “business”, an already-burgeoning venture that Matto was running gained in popularity, to the point where the former “90 Day Fiancé” star (we’ve never heard of it, either) was forcing herself to eat eggs and beans in order to keep up with demand for her flatulence.

Matto cashed in $200,000 in sales, according to the NY Post, before being forced to retire after being rushed to a hospital with chest pains that she thought were symptoms of a heart attack.  

Instead, “Matto was told that her pain was the result of her steady diet of gas-inducing beans and eggs,” the Post reported. Matto was pushing out up to 50 jars worth of farts per week, the report says. 

Matto commented: “I thought I was having a stroke and that these were my final moments. I was overdoing it.”  

“I remember within one day I had about three protein shakes and a huge bowl of black-bean soup,” she disclosed, talking about her ‘secret recipe’ for keeping business “booming”. 

“I could tell that something was not right that evening when I was lying in bed and I could feel a pressure in my stomach moving upward. It was quite hard to breathe, and every time I tried to breathe in, I’d feel a pinching sensation around my heart,” she continued. “And that, of course, made my anxiety escalate. I actually called my friend and asked if they could come over to drive me to the hospital because I thought I was experiencing a heart attack.”

“It was made clear that what I was experiencing wasn’t a stroke or heart attack but very intense gas pains.”

With the scare behind her, we’re predicting Matto’s retirement will only be short-lived. Who can turn down those types of margins? $200,000 in sales and your cost of goods sold is a couple cans of Goya Garbanzo Beans and a couple dozen eggs.

She’ll be back. 

5 Potential Benefits of Lion’s Mane Mushroom Including Improved Digestion and Anxiety Relief

EDITORS NOTE: This article was medically reviewed by Kailey Proctor, MPH, RDN, CSO, a board-certified oncology dietitian at the Leonard Clinical Cancer Institute with Mission Hospital. 
-Ryan


Lion’s mane mushrooms are white, edible mushrooms with thin, shaggy hair that slightly resemble a lion’s mane. They have long been used in traditional Chinese medicine, but have become increasingly popular in the West for their culinary and medicinal uses. 

You can eat lion’s mane mushrooms raw or cooked, or consume them as an extract, powder, tea, or dietary supplement.

“Lion’s mane is a very promising natural remedy for many aspects of health including digestive health, metabolism, and cognition. Unfortunately, there are very few studies on humans that would allow us to make any definitive conclusions [about their benefits],” says Gary Soffer, MD, integrative medicine physician at Yale Medicine.

Many of the following benefits have only been observed in animals, which generally isn’t a good metric for how humans will react since the two have different metabolisms. However, it does show lion’s mane has therapeutic potential, but more extensive research in humans is needed.

Important: “For those with any medical condition, it is important to consult your primary care provider prior to using lion’s mane or any other supplement,” says Spees. That’s because it could interact with your medications. 

Here are the potential benefits and risks of lion’s mane mushrooms.

1. Protects against dementia 

small 2009 study in Japanese adults aged 50 to 80 found that taking four 250 milligram tablets containing 96% lion’s mane powder three times a day for 16 weeks increased scores on a cognitive function test. 

“However, within 4 weeks of stopping supplementation, mental function declined,” says Colleen Spees, PhD, RDN, associate professor in the division of medical dietetics at The Ohio State University Wexner Medical Center.

Researchers have found similar — even more powerful results — in animal studies, suggesting that lion’s mane mushroom can protect against neurodegenerative diseases, like Alzheimer’s disease and Parkinson’s disease, and prevent cognitive and memory dysfunction in mice. 

However, it’s clear that more studies are needed to determine the protective effects of lion’s mane mushroom on human brain health and mental functioning.

2. May protect against cancer 

Lion’s mane mushrooms contain compounds that may slow tumor growth and reduce the spread of cancer in mice lungs.

In addition, lion’s mane extracts may fight human liver, colon, and gastric cancer cells in vitro. However, further studies are needed to understand the mechanism behind this anti-cancer effect before it can be applied to humans. 

Medical term: In vitro means the study was conducted in test tubes with human cells, but not in humans themselves. 

3. Improves digestive health 

Lion’s mane mushroom has been used to treat digestive problems like indigestion for more than 2000 years

For example, a small 1985 study in patients with chronic atrophic gastritis found that taking lion’s mane extract before meals for three months improved upper abdominal pain and inflammation in the treatment group, compared to the control group that had a placebo.

Additionally, a small 2016 study found taking an oral mushroom supplement with 14.7% lion’s mane extract may reduce mild to moderate symptoms of ulcerative colitis, a disease that causes inflammation and sores in the digestive tract.

The herbal supplement did contain other mushrooms, so the findings can’t be entirely attributed to lion’s mane. However, these studies show promise about the benefits for digestive health.

4. Relieves symptoms of depression and anxiety 

small 2019 study in overweight or obese participants found that taking three capsules a day of a lion’s mane dietary supplement for eight weeks reduced symptoms of depression and anxiety by about 34.9% and 49.6% respectively.

Additionally, a 2018 study in adult mice found that lion’s mane extract may reduce anxiety and depression, possibly by promoting the growth of new neurons in the hippocampus. 

Medical term: The hippocampus is a brain region essential for processing emotions and memories.

5.  May repair nervous system 

Several animal studies showed that lion’s mane mushroom improved the growth of nerve cells in rats, as well as reduced their recovery time after nerve injury, and provided neuroprotective effects following brain injury. However, more studies are needed to see if the same is true for humans. 

Side effects of lion’s mane mushroom

Lion’s mane mushrooms appear to be quite safe, but more research is needed to fully understand its side effects. However, some people should avoid lion’s mane mushrooms, like:

  • Individuals with mushroom allergies: Lion’s mane mushrooms can cause a skin rash or a lung condition in those with a mushroom allergy.
  • Pregnant or breastfeeding people: “As with most botanicals and supplements, lion’s mane should be avoided during pregnancy and breastfeeding,” because their safety and effectiveness haven’t been extensively tested, says Spees. 
  • Individuals taking other supplements or medications: Lion’s mane mushrooms may interfere with medications since it is not extensively studied

Takeaway 

Several studies show that lion’s mane mushroom may provide health benefits, such as enhancing mental function, reducing symptoms of anxiety and depression, and improving digestive issues. 

However, more human studies are needed to have a complete understanding of its therapeutic effects such as its anti-cancer effects.

“In sum, it is premature to recommend lion’s mane for any specific health or medical condition,” says Spees.

The Powerful Physical and Spiritual Benefits of the Pine Pollen Superfood

Lance Schuttler,
December 5th, 2021

The supremely under-known superfood of pine pollen is making its return back into the awareness of humanity at an accelerated pace and comes with it an unrivaled powerhouse of nutrients that feed the body and the soul.

What is Pine Pollen?

Pine pollen is a yellow dust-like substance that is incredibly fine and is a superfood that comes from various pine tree species. While the word superfood is far too commonly used in health and wellness circles, pine pollen far surpasses the threshold for qualifying as such.

The top benefits include: healthy testosterone levels for men, healthy estrogen levels for women, brain health, detoxification, cardiovascular support, healthy endocrine function, liver health, joint health and more.

https://www.youtube.com/embed/IhYtwBA3NNs?version=3&rel=1&showsearch=0&showinfo=1&iv_load_policy=1&fs=1&hl=en-US&autohide=2&wmode=transparentNotice the sheer volume of the pollen that is released from the pine tree as is falls.

Within that matrix of pollen contains an abundance of nutrients and some are found in concentrations unlike any other source found in nature. This includes over 200+ bioactive nutrients that the human body can use like 14 vitamins, 24 minerals, all of the 20+ amino acids, 18 living enzymes, essential fatty acids and nature highest source of phytohormones.

Phytohormones are also known as brassinosteroids or phytoandrogens and are bio-identical to human hormones. They are an alternative to synthetic hormones that are commonly prescribed to both men and women.

The potent and wild pine pollen looks as though it is dispersing cosmic star dust.

These plant-derived growth factors are called brassinosteroids and include androgens like testosterone and androstenedione. Like phytoestrogens, these phytoandrogens play equally, if not more important roles in both aging men and women.

Brassinosteroids are found throughout the plant kingdom, such as in new growths, germinating seeds, and young vegetative tissues. Superfoods like wheat-grass juice, germinated broccoli seed, and certain sprouts have these nourishing plant hormones…but the highest concentration of these plant molecules are found in pine pollen.

We share some of our DNA with the pine trees; namely, genes that code for the making of bio-identical humans gene androgens like testosterone and DHEA.

In other words, us humans are wired for the consumption of pine pollen to help us on a DNA and genetic level.

The Mickey-mouse shaped pollen grain is a single living plant cell.

Remember from above that these phytoandrogens play equally important roles for both men and women and are strong supporters of libido, healthy hormone production, brain health, mental outlook and a healthy metabolism.

In fact, pine pollen contains phenylalanine, which is associated with dopamine levels in the brain and is an L-dopa precursor. L-dopa has been known to specifically treat a woman’s inability to have an orgasm. Pine Pollen also contains arginine, which helps boost circulation throughout the body and has been shown to support fertility in women and men.

It also influences growth hormone (GH) release.

The Mickey-mouse shaped pollen grain is a single living plant cell and the two “ears” capture air and help carry the pollen grain. The complex sugars, which are also known as polysaccharides, along with the strong antioxidants, protect the pollen’s DNA against radiation and environmental damage while floating through the air.

Once the grains land on pine seed, it must stay attached to the seed with its germination filament for one full year. Then a second burst, the following year, leads to the transfer of its DNA.

Within the pollen there is an abundance of amino acids, vitamins, minerals, phytoandrogens and other nutrients that stimulate rapid, anabolic growth through this second year burst.

The Spiritual Significance of the Pine Cone and Pine Pollen

Fontana della Pigna at Vatican City, Vatican, meaning the Fountain of the Pine Cone

The pineal gland has long been espoused as the “seat of the soul” and helps produce endogenous melatonin as well as dimethyltryptamine (DMT).

Many spiritual traditions have referred to the pineal gland as a pine cone-shaped object located directly in the middle of the brain and have honored this organ for its ability to stimulate the secretion of multiple sacred substances, some of which mainstream science has yet to fully acknowledge.

DHEA is known as the master hormone.

The pine pollen is nature’s highest source of a hormone called DHEA (dehydroepiandrosterone), which is commonly used for upliftment, happiness, outlook, mood and is a strong stimulator of neurogenesis, which is the creation of new neurons in the brain.

Additionally, DHEA is often referred to as the master hormone because it is through DHEA that all other hormones branch off. It begins as a neutral hormone and then can be converted to both male and females hormones, making it the king and queen of hormones.

This also helps give DHEA the benefits of supporting increased mental and physical energy levels, muscle strength, immune system support and a healthy, youthful metabolism.

Source unknown.

With nature’s highest source of DHEA as well as the phytohormones listed above, it is no wonder these trees are so majestic. Can the consumption of the pollen from certain pine trees help us then to become our best, majestic selves?

The company I own called Ascent Nutrition offers the world’s cleanest and most unique pine pollen products out there, which will be briefly explained below.

The Pine Pollen Powder and Pine Pollen Tincture from Ascent Nutrition

While most pine pollen products are sourced from China, we source ours from remote Canadian forests and wild-harvest with love and respect for nature. Our product also remains a wild, raw and LIVING superfood.

Additionally, we go the extra steps to utilize the most unique and potent extraction the industry.

Most companies will use “cracked cell-wall pine pollen,” whereas we use the whole uncracked cell-wall pine pollen. This allows for our pollen to not be damaged by light and for nutrients to begin degrading.

Notice the difference below.

Which would you prefer?

Ascent Nutrition’s pine pollen is the bright golden, yellow color in the top two bins. Because our pine pollen is uncracked, oxidation does not occur and ALL of the nutrients within remain alive and fully potent.

Cracked cell-wall pine pollen, as seen in the darker brown bin, oxidizes quickly and the brown color results from nutrients losing their potency.

The question then becomes, which would you prefer?

Some of our amazing customer’s reviews.

You can view more reviews on our Ascent Nutrition pine pollen product page here.

We do sell out fast and have a monthly limited supply, so if you are even mildly interested, the time to try it out is now. This isn’t a marketing statement either, as these sell quite rapidly!

At the time of this writing, we are in stock with the Ascent Nutrition Pine Pollen Tincture and are awaiting another batch of Pine Pollen Powder.

*ARTICLE UPDATE*: 1:37 pm EST on November 22nd, 2021

Those of you who came from the show with Michael Jaco, former U.S. Navy Seal Team 6 operator, we have now sold out of Ascent Nutrition’s Pine Pollen Tincture. If you would like put on the email notification list, please email info@goascentnutrition.com

For now, we actually offer another pine product, which is our Peak Respiratory Support product. 

Peak Respiratory Support has a strong 7% extract of pine bark, quercetin, cordyceps mushroom, vitamin c and more. It is another powerful blend. 

Thank you to Michael and thank you to all who will now receive the power of the pine. 


Lance Schuttler graduated from the University of Iowa with a bachelor’s degree in Health Science and is the Founder of EMF Harmonized, an electromagnetic field (EMF) protection technology company that is dedicated to helping improve people’s lives.

He is also the co-founder of Ascent Nutrition, a unique holistic nutrition company.

He is a board member of The Master Shift, a non-profit dedicated to conducting global meditations/prayers, educational conferences and supporting endeavors to foster worldwide healing.

Lance also has passion in the fields of regenerative agriculture, resource allocation and distribution, self-sovereign data management, blockchain encryption and quantum technologies. 

He is a facilitator and collaborator of big ideas, visions and projects that spark creative and healing solutions to complex challenges in our world.

You can subscribe to Lance’s YouTube channel, with loads of exciting and informative information about to be released. 
He can be found on Facebook here and Instagram here.

This article was originally created and published by Lance Schuttler and is published here under a Creative Commons license with attribution to Lance Schuttler and Lance Schuttler.com It may be re-posted freely with proper attribution, author bio, and this copyright statement.

10 Food Additives You Should Cut From Your Diet

Ryan DeLarme,
11/22/2021

A myriad of dubious chemicals has been introduced into our food supply in the last 120 years. This is a difficult truth that many can’t seem to reconcile, as most of us have been consuming ultra-processed foods since birth.  

Even everyday household products and cosmetic items that are inhaled, applied to the skin, or absorbed through the scalp, can contain a bevy of harmful chemicals. The sum total of the overwhelming presence of these chemicals has been linked to nearly every modern chronic affliction and disease, particularly various forms of cancer and neurodegenerative disorders. Two recent examples of everyday products which were finally admitted to being carcinogenic are Monsanto’s pesticide Round-Up (Glyphosate) and Johnson and Johnson’s baby talc powder (asbestos). 

There are many off-ramps on the highway to truth. When faced with an inconvenient truth, most people will search for confirmation of their preferred reality, and the AMA, the FDA, the chemical/ pharmaceutical companies in conjunction with the colleges and media outlets they fund are all too willing to provide that comfortable numbing to the truth. The most notable example that comes to mind is an extremely neurotoxic chemical called fluoride which has been added to the public water supply in most municipal areas. Fluoride is known to interrupt the basic function of nerve cells in the brain, causing more docile and submissive behavior as well as IQ devastation.  Fluoride has never been proven to prevent tooth decay, according to Dr. Robert Carton, a former scientist for the EPA, “Fluoridation is the greatest case of scientific fraud of this century, if not all time.”  

But fluoride isn’t the only harmful additive that exists in our food and water, not by a long shot. Let’s take a look at 10 lesser-known additives that also have a negative effect on our wellbeing:

  1. Artificial Sweeteners (Aspartame, Sucralose, Acesulfame, Saccharin, Neotame, )

There are at least 5 artificial sweeteners that have been outed as neurotoxic, carcinogenic, and/or allergenic; Aspartame being the most prevalent and possibly the most damaging of them all. When searching for information on aspartame, depending on which search engine you’re using, you will find (as with most controversial topics) two separate realities: the reality where huge corporations, the medical institutes, and media outlets that they fund dismiss all negative claims directed at aspartame or the reality where current and former MD’s around the world as well as former EPA scientists are trying to raise awareness about the dangers of said sweetener. 

You’ll find testimonials by all manner of “experts” and important-sounding people endorsing aspartame while denouncing those “aspartame alarmists” as lunatics, citing studies conducted by the same pharma funded institutes giving the illusion of unbiased science; but you will also find scientific papers the world over showing the exact opposite. Since only one of these realities can be objectively true you have to ask yourself, who is more incentivized to lie? The corporations profiting from hazardous products or the folks who are putting their careers on the line to raise awareness?

Aspartame is an excitotoxin, a substance that overexcites cells to the point of damage or death, and is commonly found in diet/zero sugar sodas, jello, sugar-free gum, drink mixes, sugar-free sports drinks, baking goods, tabletop sweeteners like Nutrasweet, kool-aid, ice tea, chewable vitamins, breath mints, toothpaste, and mouthwash. It was listed as a potential biochemical weapon by the Pentagon. In the peer-reviewed journal, Aspartame: Methanol and the Public Health, Dr. Woodrow Monte wrote: “When diet sodas and soft drinks, sweetened with aspartame, are used to replace fluid loss during exercise and physical exertion in hot climates, the intake of methanol can exceed 250 mg/day or 32 times the Environmental Protection Agency’s recommended limit of consumption for this cumulative poison.” The effects of aspartame are documented by the FDA’s own data. In 1995 the agency was forced, under the Freedom of Information Act, to release a list of aspartame symptoms reported by thousands of victims. From 10,000 consumer complaints, the FDA compiled a list of 92 symptoms, including death.

A report of a 1980 FDA Board of Inquiry, comprised of three independent scientists, confirmed that aspartame  “might induce brain tumors.” The FDA had previously banned aspartame based on this finding, that is until establishment Republican and American Businessman Donald Rumsfeld, while president of  G.D. Searle (the company that originally held the aspartame patent) vowed that he’d “call in his markers,” to get it approved. Eventually, Monsanto bought out Searle and was untroubled by aspartame’s clouded history. You can read more about Rumsfeld here.

This information barely attempts to scratch the surface when it comes to the dangers and shady history associated with aspartame. 

  1. High Fructose Corn Syrup (HFCS)

High Fructose Corn Syrup is a highly-refined artificial sweetener which has become the number one source of calories in America. HFCS is found in just about all processed foods, packs on pounds faster than any other ingredient, increases your LDL Cholesterol levels, contributes greatly to the development of diabetes and tissue damage, promotes cancer, stimulates fat accumulation in the liver, increases the risk of heart disease, and increased mercury intake. Here are some statistics as of September 2016:

  • Americans consume an average of 50 grams of HFCS every day. 
  • HFCS now represents more than 40 percent of caloric sweeteners added to foods and beverages and is the sole caloric sweetener in soft drinks in the U.S. 
  • HFCS has been shown to increase the risk of developing high blood pressure, diabetes, and heart disease.
  • Consumption of HFCS increased more than 1,000 percent between 1970 and 1990, far exceeding the intake changes of any other food or food group, and is a main factor in our current obesity epidemic.
  • HFCS can cause leaky gut syndrome.
  • HFCS contains up to 570 micrograms of health-hazardous mercury per gram.
  • HFCS has been shown to promote cancer.
  • The average 20-ounce soda contains 15 teaspoons of sugar, all of it high fructose corn syrup.

To create HFCS, caustic soda is used to shuck the corn kernel from its starch, and corn syrup is then created. Enzymes (commonly GMO) are introduced to convert the corn syrup’s sugars to super-sweet fructose. HFCS contains no enzymes, vitamins, or minerals; only sugar and calories. Since HFCS is produced from corn, a natural vegetable, some people try to say that it’s a natural sugar; but there is so much processing that goes on to produce and chemically alter corn to make it into HFCS that it’s so far from natural. On top of that, so much of the corn today isn’t natural because it’s being genetically modified by growers for bigger crop yields and more money.

  1. Trans Fat

The fiscal incentives for companies to include trans fat in their products are numerous. It’s used to greatly extend the shelf life of processed foods and is among the most dangerous substances you can consume. Found in deep-fried fast foods as well as processed foods that have been made with margarine or vegetable oils. Numerous studies show that trans fat increases LDL (bad) cholesterol while decreasing HDL or “good” cholesterol; it has also been shown to increase the risk of heart attacks, heart disease, stroke, and inflammation. Oils and fats are now forbidden in the Danish market if they are found to contain trans fatty acids in excess of 2 percent. Besides fast food, trans fat is also found in margarine, chips, crackers, and most commercial baked goods. 

The link between trans fat and cardiovascular disease shouldn’t be ignored.  Multiple studies on Pacific Island populations who get 30-60% of their total caloric intake from fully saturated coconut oil have all shown nearly nonexistent rates of cardiovascular disease. The truth is that not all saturated fats are created equal, the operative word here being “created” because some saturated fats do occur naturally, while others are artificially manipulated into a saturated state through a man-made process called hydrogenation. Hydrogenation alters vegetable and seed oils by adding hydrogen atoms while heating the oil, producing a rancid substance that really only benefits shelf life and profits. Just about all experts finally agree that hydrogenation does nothing good for your health and actually causes harm.

  1. Monosodium Glutamate (MSG/E621)

MSG is a slow poison that hides behind numerous titles like: “natural flavoring”, “yeast extract”, “textured protein”, “disodium guanylate”, “disodium inosinate”, or “hydrolyzed pea protein”. Currently, labeling standards don’t require MSG to be listed by name, meaning it can hide behind all kinds of disarming verbiage. MSG is an amino acid used as a flavor enhancer in soups, dressings, frozen foods, seasonings, cookies, lunch meats, and many restaurants. MSG, like aspartame, is an excitotoxin. Studies show that regular consumption may result in adverse effects such as depression, disorientation, impaired vision, fatigue, headaches, and obesity.

MSG affects neurological pathways in the brain and disengages the “I’m full” response which explains the rapid weight gain. The part of MSG that negatively affects the human body is the “glutamate”, the glutamic acid in corn, molasses, or wheat is broken down by processes like hydrogenation or by fermenting with strong chemicals, bacteria, and enzymes. It has been well-established that MSG has some laudable gustatory and psychological effects as well as positive effects with regard to hypertension and iron deficiency. However, at the same time, there are abundant reports of harmful effects such as oxidative stress, DNA damage, protein modification, and lysis of stromal cells.


5. Common Food Dyes

The dangers of food coloring have been known for decades, and for decades scientists were bankrolled by the food industry to produce results that showed the contrary, tweaking details in the abstract to elicit the desired result. The food colorings that are still on the market today are linked to cancer and neurological issues. Blue 1 and 2 is found in beverages, candy, baked goods, and pet food; and has been linked to rapid cancer growth in mice. Red 3, used to dye cocktail cherries, grenadine, candy, and baked goods; has been shown to cause thyroid tumors.  

Green 3, most commonly found in candy and beverages, has been linked to bladder cancer. The widely used yellow 6, added to beverages, sausages, gelatine, baking ingredients, and candy has been linked to tumors of the adrenal gland and kidneys. Multiple studies have shown that artificial colorings may contribute to behavioral problems in children and a significant reduction in IQ. Blue #1 & #2 are banned in Norway and Sweden.


6. Sodium Sulfite (E221) and Sodium Chloride

I know you might be scratching your head at the mention of sodium chloride on this list, common table salt exists in an overwhelming majority of diets the world over, but most diet-conscious individuals are aware that sodium chloride has almost nothing in common with traditional rock or sea salt. Even the mainstream media will admit that you should stay away from sodium chloride.

Sodium Sulfite, a preservative used in wine-making and other processed foods, is even more dubious. According to the FDA, approximately one in every 100 people is sensitive to sulfites in food, but some believe that this ratio is optimistic. Some medical experts have suggested a possible link between sulfites and asthma. Sulfite-sensitive individuals may experience headaches, breathing problems, and rashes. In severe cases, sulfites can actually cause death by closing up the airways altogether, leading to cardiac arrest. Sulfites are also commonly found in some brands of dried fruits as well.

7. Potassium Sorbate, Sodium Sorbate, Sodium Benzoate, and Potassium Bromate

Potassium Sorbate is one of the most prolific preservatives used in the food industry, it’s nearly impossible to find any packaged candy or ice cream without it The food industry and its “scientists” will parrot endless assurances that potassium sorbate isn’t a health threat, but conflicting data suggests otherwise. The combination of sodium benzoate or potassium benzoate with ascorbic acid in soft drinks may result in the production of benzene, a carcinogen. Potassium Bromate is used to increase volume in white flour and is found mostly in bread and rolls. Potassium Bromate is known to cause cancer and even small amounts in bread can create problems for humans. 

Sodium Sorbate is known to be genotoxic (DNA damaging), As per a 2012 study:

“Results of the study revealed that SS, which is commonly used in the food industry, has genotoxic and clastogenic effects in human peripheral lymphocytes. Madle et al. (1993) reported that using human lymphocytes could provide the best results for human mutagenicity studies. According to these data, it can be concluded that SS may also cause cancer because of its mutagenic and genotoxic effects.”


8. Sodium Nitrate (Sodium Nitrite)

Sodium nitrate is used as a (drumroll) preservative, food coloring, and “flavor enhancer” in bacon, ham, fish, hotdogs, lunch meats, corned beef, and other processed foods. This ingredient, which sounds harmless, is actually highly carcinogenic once it enters the human digestive system. Once ingested, it forms a variety of nitrosamine compounds that enter the bloodstream and wreak havoc on a number of internal organs: the liver and pancreas in particular. Sodium nitrite is widely regarded as a toxic ingredient and the USDA actually tried to ban this additive in the 1970s but was vetoed by influential food manufacturers who complained that had “no alternative” for preserving packaged meat products.

Why does the industry still use this additive? Simple, this chemical (sodium nitrite) just happens to turn packaged meats bright red. It’s a “color fixer”, and it makes old, dead meats appear fresh and vibrant for an unnaturally long time. Like its nitrate counterpart, it can be found in hotdogs, bacon, ham, lunch meat, cured meat, corned beef, smoked fish, and other forms of processed meat.

9. Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT) 

BHA and BHT (E320) are used to preserve common household foods and are known to be toxic. Any processed food item that has a particularly long shelf life is often filled with BHA. These preservatives are found in things like cereal, chewing gum, potato chips, and vegetable oils. BHA and BHT keep foods from changing color, changing flavor, or becoming rancid. They are also oxidants, which form potentially cancer-causing reactive compounds in your body and can affect the neurological system of the brain and alter behavior.

These additives are typically found in potato chips, chewing gum, cereals, frozen sausages, enriched rice, lard, shortening, cake, candy, and jello.  Propyl Gallate is another preservative often used in conjunction with BHA and BHT. It is sometimes found in meat products, chicken soup base, and chewing gums. Animal studies have suggested that it too could be linked to cancer growth, though other studies claim it can induce cell death to cancer cells. Propyl Gallate can also cause stomach and skin irritation, liver damage, kidney damage. 

10. Sulfur Dioxide (E220)

A lot of these additives can be downplayed by clever manipulation of wording and how the more biased “studies” alter the parameters to end up with a more desired result, but Sulfur additives are undeniably toxic. In the United States, the FDA has actually completely prohibited their use in fruit and vegetables. Adverse reactions include bronchial problems, particularly in those prone to asthma, hypotension (low blood pressure), flushing, tingling sensations, or anaphylactic shock. Sulfur additives also destroy vitamins B1 and E, which can be particularly damaging to developing children.

The International Labour Organization of the UN says to avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease. It is found in beer, soft drinks, dried fruits, juices, cordials, wines, vinegar, and potato products.

Author's Note: I hope that while you read these texts you do your own cross-referencing and learn firsthand just how split the medical and scientific communities really are on most topics. I would ask that you put your problem-solving and critical thinking skills to use and consider who has more to lose on either side of these arguments, and what could possibly cause a respected MD or scientist to commit career suicide. 
           If you still prefer to use Google for these fact-finding ventures, you will likely be provided a surplus of damage control articles and “testimonies”, if you use duckduckgo it will be closer to an even mix, and if you use Qwant you will see things you’d never find otherwise. You will no doubt come across a media outlet called “Healthline” which provides assurances that all of these claims are false despite scientific evidence to the contrary (provided below in the sources section). I’d also like to point you towards the primary funders of Healthline, a who’s who of big-money investment firms containing many dozens of corporations each. Lawsuits against these funders include everything from security fraud to violating the Clean Water Act, so consider this before placing blind trust in the words of a well-financed propaganda mouthpiece.

Sources

Artificial Sweeteners:

High Fructose Corn Syrup

Trans Fat

Monosodium Glutamate 

Food Coloring:

Sulfites/ Sodium Chloride

BHA & BHT

Preservatives

Sodium Nitrate/ Nitrite

Sulfur Dioxide

The Ten Most Toxic Ingredients Commonly Found in Popular Storable Food / Emergency Food Products

 Mike Adams,
August 19th, 2020

People are buying storable food products in huge quantities right now, but have you actually read the ingredients in some of these foods?

Most storable food manufacturers hide their ingredients to try to prevent the public from seeing what they really contain. That’s no surprise, since most of them are made with genetically modified corn, soy and canola ingredients, along with a toxic stew of other ingredients like artificial colors, hidden sources of MSG and partially hydrogenated oils that are linked to heart disease and cancer.

Here are the top ten most toxic substances to avoid in storable food products:

#1) Textured Vegetable Protein (GMO soy) – Commonly used in meat substitute products like fake beef or fake chicken, TVP is almost always made from genetically modified soy products which are sprayed with pesticides and glyphosate herbicide, linked to cancer. So-called “Roundup Ready Soybeans” are the seeds used to grow most of the soy that ends up being manufactured into TVP.

#2) Partially Hydrogenated oils such as Soybean or Canola (rape seed) – Partially-hydrogenated oils are used to turn oils into solids, often as part of a “creamer” ingredient in storable foods. Popular coffee creamer products are made from the same thing, which is usually derived from hydrogenated soybean oil or canola (rapeseed) oil. Hydrogenation produces trans fatty acids which are widely linked to cardiovascular disease and even cancer.

#3) Maltodextrin (from GMO corn) – This is a common filler ingredient in low-grade storable foods. It’s dirt cheap (around 50 cents per pound) and adds a sweet taste to soup mixes. Nearly all maltodextrin comes from genetically modified corn from Monsanto / Bayer. As a simple sugar, maltodextrin is linked to blood sugar disorders and diabetes. A far healthier alternative that you’ll find in higher end storable foods is tapioca starch, which is always non-GMO.

#4) Pesticides such as organophosphates – Although not technically ingredients, pesticides are used to produce most of the plant-based raw materials that go into low-grade storable food products. Pesticide residues remain in the finished products and can be easily confirmed by mass spec testing of the food samples. All pesticides are designed to kill living systems, which is why they are used in the first place. Organophosphates are especially toxic to human neurology and can transform a healthy brain into an Alzheimer’s-like condition, characterized by lack of cognition, forgetfulness and mood disorders. (Joe Biden, anyone?)

#5) Glyphosate and atrazine (herbicides) – Many low-quality storable foods are grown with glyphosate and atrazine. Glyphosate is a cancer-causing herbicide known to cause cancer (Non-Hodkin’s Lymphoma in particular), while atrazine is a chemical castrator that’s linked to feminization of males and extreme infertility problems. These herbicides are never listed on food labels because the USDA and FDA allow food manufacturers to hide them from consumers. The easiest way to avoid herbicides is to buy USDA certified organic foods, which are grown without the use of chemical herbicides.

#6) Corn Syrup Solids and refined sugars – The cheapest and most toxic sweetener in the food supply chain today is corn syrup. It’s used in sodas, promoting diabetes and obesity around the world. You’ll also find it in many storable food products, where it’s almost always derived from GMO corn, usually grown and processed in China.

#7) Hidden MSG: yeast extract, torula yeast, autolyzed proteins, hydrolyzed proteins – Many storable food manufacturers rely on cheap, low-grade ingredients that taste bland, so they need to enhance the taste withe chemicals like monosodium glutamate. Yeast extract (or autolyzed yeast extract) is a hidden source of MSG, and it’s used to hide MSG on food labels. Torula yeast is another hidden form of MSG, and you’ll find the same chemical in anything that’s “autolyzed” or “hydrolyzed.” These are, for the most part, chemical flavor enhancers. It’s not unusual to find these in “chicken base” or similar ingredients, typically made with maltodextrin and hydrolyzed corn protein. It’s also very common for companies to add yeast extract to meat products in order to “enhance” the meat taste using hidden MSG.

#8) Other GMO corn derivatives: Modified corn starch and citric acid – In addition to maltodextrin, mentioned above, many low-quality storable foods are made with modified corn starch or citric acid, both derived from GMO corn and usually grown and processed in China.

#9) Artificial colors – It’s surprisingly common to find yellow and red chemical dyes in low-grade storable foods, especially in yellowish looking soup mixes that claim to have a cheese sauce of some kind. The cheese color is almost always achieved with toxic food coloring chemicals. Healthier food companies will use annatto, paprika or turmeric for coloring, which actually enhances the nutritional content of the food. Food companies using yellow #5, or red #40 or FD&C blue colors, for example, are just stewing up a bunch of chemicals and calling it “food.”

#10) Sodium aluminosilicate – Used as an anti-caking agent, sodium aluminosilicate contains elemental aluminum, a toxic metal linked to Alzheimer’s and neurological disorders. While aluminum is also present in foods in various molecular forms, the Al3+Na+O- form of aluminum (see molecular diagram below) results in rapid dissociation of the aluminum once this food hits your stomach acid (which contains HCl). This frees the aluminum, creating free aluminum in your blood, which easily travels to organs such as your brain. The best way to eliminate aluminum from your body is to consume orthosilic acid (OSA), which is sold as a dietary supplement and is found naturally in Fiji water. Aluminum is also found in vaccines and is believed to be one of the key contributing factors to vaccine neurotoxicity.

Ingredients I am not concerned about

There are some ingredients that sound like chemicals but are generally harmless. For example, silicon dioxide (O2Si) is a common flow agent and whitening agent in foods. From all the research I’ve seen on this, it’s harmless and passes right through the body undigested. It’s primary elemental component — silicon — is actually beneficial to human health in certain forms. You can think of silicon dioxide as “powdered quartz,” which is actually exactly what it is, since quartz gemstones are made of silicon dioxide.

Guar gum is a common thickening agent that’s also harmless unless you consume huge amounts of it and fail to drink water.

Sunflower lecithin is harmless and also non-GMO by default.

Dipotassium phosphate sounds like a complex chemical (K2HPO4), but it’s mostly just potassium used in a form that helps it function as a texturizer.

The bottom line: Know what you’re buying and eating before you bet your life on it

There are a lot of storable food companies in the market, and they’re all doing swift business these days, but a lot of consumers are in for a real surprise when the day comes that they need to consume these foods they’re buying.

Many buyers will be shocked to discover the storable foods they bought weren’t non-GMO, or nutritious or even healthy. Most of what’s being sold is the equivalent of processed junk food or low-grade prison food. There are exceptions, of course, and the surest way to tell the difference is to read the ingredients before buying.

Sadly, most of the storable foods sold today are achieving high calorie counts using processed filler ingredients like corn syrup or maltodextrin. In my view, these foods should never be considered “survival” foods, since they don’t enhance the survival of the human body. Mostly, they promote disease. Calling them “death foods” would technically be more accurate, especially given all the pesticides and herbicides they contain (which are never listed on labels).

In my view, you’d be far better off going to the grocery store and buying organic quinoa, beans and rice, then storing it all in plastic pails, than buying processed, GMO junk food labeled “survival” food.

Stay informed. More details are coming in a few weeks when I release a free, downloadable audio book entitled, “Survival Nutrition.” Coming soon…