Solutions for Fatigue and Chronic Fatigue Syndrome There's something in this report for everyone

Nearly everyone over the age of 40, who doesn’t know how to fight it is currently undergoing stages of sarcopenia. In fact, did you know that between the ages of 30 and 60 the average man or woman loses 15lbs of muscle? And…

Did you also know that 1lb of muscle can burn 30-50 calories per day?

That means by your 40’s your metabolism will drop by burning 150-250 less calories per day...

By your 50’s your metabolism will drop by 300-500 calories per day...

And... by your 60’s if you don’t do anything about this, your metabolism will have reduced by 450-750 calories per day! Looking at this information, it’s no wonder that people gain weight year after year all while feeling hopeless!

After all, by the time you’re 60, you would have to eat 450-750 less calories then you did at 30 just to maintain your body.

5) Food Intolerances, Toxins in foods and Improper diet

A significant proportion of people with CFS have food intolerances. There is often an improvement in their health when certain foods are eliminated.

As Americans, we have the amazing privilege of living in a country where, for the most part, we still have the opportunity to embrace life, liberty, and the pursuit of happiness without excessive government intrusion into our personal lives. But when it comes to the foods we eat every day, the United States is arguably at the bottom of the pile in terms of food quality and safety. The unfortunate truth is that our increasingly tainted food supply is taking a major toll on public health.

Not to sound like an alarmist, but the modern American food supply truly is a minefield of toxic threats. We are routinely exposed to chemical additives and preservatives, many of which are banned in other countries. We face constant exposure to unlabeled genetically-modified organisms (GMOs), pesticide and herbicide residues, and perhaps the biggest threat of all that you’ve probably never even heard of − mycotoxins.

Most of these toxins found in food aren’t visible to the naked eye and don’t have a distinctive flavor, so you probably don’t even know you’re consuming them. But your body sure does, and the culmination of this perpetual toxic exposure could spell chronic disease or even early death. This is why it’s vitally important to know what to look for and avoid in the foods you eat, and it’s the reason why I’ve put together this important article for your enlightenment.

Mycotoxins: A Major Toxic Threat Hiding in Your Food

Planet earth is a lot like the human body. It is a living, breathing organism dependent upon an immensely complex and unfathomably large microbiome that populates its upper crust. Much like our own intestinal tract, the earth’s soils contain hordes of beneficial bacteria. These friendly bugs help keep living ecosystems everywhere in proper balance, as well as supply plants and food crops with vitamins, minerals, and other critical nutrients.

The earth’s microbiome also helps protect lifeforms from being destroyed by pathogenic viruses and fungi… or at least it’s supposed to, anyway. Over the past 30 or so years, these helpful critters have been abused and degraded by persistent chemical pollution. One of the biggest culprits is Monsanto’s Roundup herbicide, which many leading experts say is now the leading cause of soil destruction in the world today.

Roundup, which is sprayed by the millions of tons on industrial food crops, not only destroys beneficial soil microbes, but it also chelates (removes) essential nutrients like zinc and copper from them. This leaves the lifeblood of plants and food crops completely stripped of their bio-potential. And, without this protective shield of armor, so to speak, food crops in particular are left vulnerable to toxic destruction by what is now referred to as mycotoxins, which are extremely damaging to human health.

Dave Asprey, the creator of the popular Bulletproof Diet has made addressing mycotoxins his number one priority. This is because these poisons are literally everywhere in the modern, nutrient-depleted food supply. Mycotoxins form from yeast and fungi that develop on foods grown in microbe-deficient soils, which are more the norm than the exception these days. Mycotoxins can lead to nervous system damage, hormone imbalances, and cancer.

America is a great country. But when it comes to the foods we eat every day, the U.S. is arguably at the bottom of the pile in terms of food quality and safety. The unfortunate truth is that our increasingly tainted food supply is taking a major toll on public health.

We face constant exposure to unlabeled genetically-modified organisms (GMOs), pesticide and herbicide residues, and perhaps the biggest threat of all that you’ve probably never even heard of − mycotoxins.

Mycotoxins form from yeast and fungi that develop on foods grown in microbe-deficient soils, which are more the norm than the exception these days. Mycotoxins can lead to nervous system damage, hormone imbalances, and cancer. Processed, non-organic foods in general tend to be prone to mycotoxin formation.

Not only is American food a mycotoxic nightmare, but it’s also a chemical nightmare. This is because of all the additives, preservatives, and colorful food dyes used in much of what you’ll find on grocery store shelves today. There are a number of common food chemicals used in the U.S. that are banned elsewhere due to their questionable safety profile. These include:

rBHG/rBST artificial growth hormones added to milk

Antibiotics in meat, poultry, and fish

Propylene glycol in food and alcohol

Arsenic in chicken

Popular food brands often use completely different ingredients in the United Kingdom and elsewhere than they do here in the U.S. to make similar, but vastly different, products.

The American regulatory system has been whittled away by special interests that have convinced our legislators that all these toxic food chemicals are safe. Europe tends to take a much more precautionary approach with food additives, approving only those shown to be safe. The U.S. takes a more reactionary approach − unless you can prove a chemical is unsafe, then it’s fair game.

To avoid genetically-modified foods, looking for a certified organic label is your safest bet, as the National Organic Program prohibits the use of GMOs in any organic product. Source out local farmers and partner with those who’ve made a commitment to using and growing only clean food products. Or best of all, grow your own organic garden with non-GMO seeds.

(NaturalNews) Before you make that next sandwich, you may want to read the list of ingredients on your bread bag label – because there's a very good chance that it may contain carcinogens.

A food additive used in bread called potassium bromate has been in the international news lately. Indian health officials have recently called for a ban on the use of the additive, which has been shown to cause cancer in laboratory animals.

A testing of products in India found potassium bromate in 84 percent of 38 popular brands of bread, buns, pizza crusts and other baked goods.

Potassium bromate has already been banned in numerous countries, including the entire EU, the UK, Canada, China and Brazil.

Potassium bromate not banned in the U.S.

However, the use of potassium bromate has not been banned in the United States, and although all states require the listing of ingredients, only California requires a warning label for the additive to be included.

Potassium bromate is added to dough to make it stronger and more elastic. It also speeds up the bread-making process and gives baked products a white color.

Genotoxic effects of potassium bromate

Clinical studies measuring the effects of potassium bromate on humans have not been performed, but studies on human cells suggest that the chemical may indeed cause cancer.

In 2015, the Environmental Working Group (EWG) published a report on potassium bromate.

From Tree Hugger:

"'Obviously there haven't been any intentional studies that expose humans to high levels of potassium bromate,' said Jose Aguayo, EWG database analyst and co-author of the report. 'But there have been studies done on human cells.'

"Aguayo told TreeHugger that in studies of human cell cultures, potassium bromate has been seen to have a genotoxic effect, or in other words, causes damage to the cell's DNA. Aguayo said that while this doesn't prove potassium bromate causes cancer in humans, it suggests that it could.

"Manufactu[r]ers say that the baking process converts potassium bromate into a salt, potassium bromide. But if ingredients aren't mixed at the correct ratios, or aren't cooked properly, the original compound may remain. The EWG report cites testing in the UK where some samples of finished bread products were found to have potassium bromate residues."

Other dangerous bread additives

Potassium bromate, however, is just one of many chemicals found in commercial bread products. Baked goods found on grocery store shelves in the U.S. and elsewhere typically contain numerous additives that are not only potentially harmful, but actually unnecessary.

As Vani Hari, the Food Babe, noted: "It only takes 4 ingredients to make bread – flour, yeast, water and salt, there's really no need for all that other nonsense."

As reported by Food Babe:

"Commercially available grain-based products that line grocery store shelves and are served at restaurants are unhealthy. They are full of ingredients that are not food, like azodicarbonamide (the same chemical in yoga mats and shoe rubber), other chemical dough conditioners, added sugars, artificial flavorings or coloring and GMOs. Flour can be treated with any of the 60 different chemicals approved by the FDA before it ends up on store shelves – including chemical bleach! Also, the industrial processing destroys nutrients, such as Vitamin E and fiber."

Even many of the bread products that look healthy are actually loaded with sugar and other questionable additives. The label may say "100% Wholewheat," but upon closer inspection you're likely to find high fructose corn syrup and numerous preservatives on the list of ingredients.

When you buy bread products at the grocery store, always check the ingredient list – or better yet, learn to make your own delicious natural bread at home. You'll save money while eating healthier and – believe me – your hot, homemade bread, fresh from the oven, will smell and taste better than anything you'll find on the supermarket shelf!

Learn more: http://www.naturalnews.com/054294_bread_cancer_chemical_additives.html#ixzz4GBwZ7nea

6 Common Toxins You Want to Avoid

The worst mycotoxic offenders, according to a 2011 study published in the Journal of Saudi Chemical Society, include:

Aflatoxins (AF), a family of fungal-based mycotoxins often found in maize (corn), peanuts, cottonseed, and tree nuts

Ochratoxins (OT), often found in cereal grains, coffee, dried fruits, wine, beer, cocoa, nuts, beans, peas, bread, and rice

Trichothecenes, a protein-inhibiting mycotoxin often found in cereal-based foods

Zearalenone (ZEN), a mycotoxic xenoestrogen found in many food crops grown in glyphosate-treated soils

Fumonisins (F), often found in corn

Tremorgenic toxins, often found in spoiled food products

Mycotoxins seem to be most often found in conventional grains, including wheat, corn, barley, and oats. Processed, non-organic foods in general tend to be prone to mycotoxin formation. This is why the creator of the Bulletproof Diet advises adherents to stick with a so-called “Paleo” style diet low in simple carbohydrates, high in healthy fats, and rich in macronutrients.

If you’re looking for guidelines on avoiding mycotoxins, this Bulletproof Diet Roadmap infographic explains in further detail which foods to avoid, and which to embrace to minimize your exposure.

Chemical Food Additives: Banned Elsewhere but Legal in the USA?

Most standard American fare, as you’ll probably notice, doesn’t even come close to fitting the bill for a mycotoxin-free diet. Not only is American food a mycotoxic nightmare, but it’s also a chemical nightmare. This is because of all the additives, preservatives, and colorful food dyes used in much of what you’ll find on grocery store shelves today.

FDA-approved or not, these chemicals don’t in any way contribute to your health or well-being. They only feed the bottom lines of large food corporations that use them to extend the shelf lives of their products and decrease manufacturing costs. And believe it or not, there’s a whole slew of chemicals used in the U.S. food supply that are so noxious that other countries have outright banned them.

Petrochemical-based food colorings, for instance, which usually have numbers next to their names, aren’t allowed in Europe. These include coloring agents like Blue #1 and #2, Yellow #5, and Red #40, among others that are widely used in the United States. You also won’t find ingredients like brominated vegetable oil, folic acid (a synthetic version of natural folate), or butylated hydroxyanisole (BHA) in Europe.

Other common food chemicals used here in the United States that are banned elsewhere due to their questionable safety profile include:

rBHG/rBST artificial growth hormones added to milk

Antibiotics in meat, poultry, and fish

Propylene glycol in food and alcohol

Arsenic in chicken

The Food Quality Double-Standard (America vs the U.K.)

Strangely enough, popular food brands often use completely different ingredients in the United Kingdom and elsewhere than they do here in the U.S. to make similar, but vastly different, products. The American version of Kraft Macaroni and Cheese, for instance, is completely different than Kraft’s “Cheesey Pasta” sold in Great Britain.

Kraft’s Macaroni & Cheese product for the American market contains:

Enriched “macaroni product” containing a laundry list of synthetic “vitamins” and additives such as niacin, ferrous sulfate (iron), thiamin mononitrate (B1), riboflavin (B2), and folic acid, Sodium tripolyphosphate, a surfactant chemical, Sodium phosphate, Calcium phosphate, Yellow food colorings #5 and #6, both of which are linked to hyperactivity in children, migraine headaches, anxiety, and blurred vision

Kraft’s “Cheesey Pasta” in the U.K., on the other hand, contains only:

Unbleached durum wheat semolina, a FAR superior form of wheat than the heavily processed “enriched” wheat used in the U.S. variety, Cheese Powder, Whey Powder, Lactose, Salt, Emulsifying Salts, and all-natural coloring agents derived from paprika and beta-carotenes, the flavonoid pigments found naturally in fruits and vegetables

Vani Hari, the “Food Babe,” published her own extensive exposé on the exploitation of the American food supply by unscrupulous food corporations. She revealed that all sorts of major names like Pringles, Quaker, Betty Crocker, Kellogg’s, and Nabisco do the exact same thing. Even McDonald’s uses an entirely different set of ingredients for its french fries in the United Kingdom than it does here in the States.

The British get a simple recipe of potatoes, vegetable oil, dextose, and salt. Americans get the following with their potatoes: Hydrogenated vegetable oils, Artificial “beef” flavoring derived from hydrolyzed wheat and milk, Preservatives, sodium acid pyrophosphate, and assorted of other highly-processed oils, A chemical known as TBHQ (tert-Butylhydroquinone) that keeps these oils from tasting rancid, A plastic-like Silly Putty chemical known as dimethylpolysiloxane that keeps the deep-fried mess from foaming during the cooking process

Can you say disgusting? The list goes on and on, but I’m willing to bet that you already get the picture and are thoroughly disgusted with this extreme double standard of food quality within the food industry. Why are Americans being subjected to a cornucopia of food chemicals while the rest of the world consumes real (or at least much cleaner) food? It’s a matter of public policy.

mcdonalds-fries-food-quality

GMOs: Why are they Legal, Let Alone Unlabeled?

You see, the American regulatory system has been whittled away by special interests that have convinced our legislators that all these toxic food chemicals are safe. Europe tends to take a much more precautionary approach with food additives, approving only those shown to be safe. The U.S. takes a more reactionary approach − unless you can prove a chemical is unsafe, then it’s fair game.

This has likewise translated into failed policies governing biotechnology and the use of GMOs in the food supply. Europe is far more restrictive on the use of transgenic species in food. The U.S. has not only approved their use without adequate safety testing, but also approved their unlabeled use. This means food manufacturers don’t even have to indicate their presence on food labels.

Now that millions of Americans have caught wind of the sham, there is a movement afoot to require mandatory labeling of GMOs, and possibly even an eventual ban. But in the meantime, conscious consumers are educating themselves about which food ingredients are most likely GMO in order to avoid them.

Many food manufacturers are now voluntarily labeling their products as non-GMO using certifications like the Non-GMO Project Verified seal of purity. Others aren’t making it quite as easy, which is why due diligence is required to protect you and your family from these hidden health offenders.

Where are GMO Food Ingredients Lurking?

The most common GMO ingredients found in food include:

Corn, including corn flour, corn starch, corn oil, and corn syrup (as well as high-fructose corn syrup). Corn derivatives that may be of GMO origin include vitamin C supplements, citric acid, dextrose, and xylitol.

Soybeans, including soy flour, soy lecithin, and soy protein isolates and concentrates. Soy derivatives that may be of GMO origin include vitamin E supplements, textured vegetable protein, and monosodium glutamate (MSG)

Cottonseed oil

Canola oil

Sugar beets, from which most of the sugar used in processed foods is derived

Dairy products that contain rBGH/rBST artificial growth hormones

Aspartame, a common artificial sweetener derived from genetically-engineered bacteria

Avoiding GMOs entirely is becoming increasingly more difficult due to cross-contamination of transgenic species with native ones. Many meat and dairy products also come from animals that are fed transgenic feed, including genetically-engineered alfalfa, which is difficult to trace as a consumer.

Looking for a certified organic label when dealing with these ingredients is your safest bet, as the National Organic Program prohibits the use of GMOs in any organic product. I also recommend reaching out to local farmers and discussing the issue, and partnering with those who’ve made a commitment to using and growing only clean food products. Or best of all… grow your own organic garden with non-GMO seeds.

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Top Harvard nutritionist warns processed milk is dangerous, food pyramid is 'u