by Kaye Stringer

(NaturalNews) Americans may be putting their lives at risk every time they are admitted into a hospital. Hospitals are responsible for protecting and restoring our health, but they have instances of professional negligence and fatal errors.

The April 2011 issue of Health Affairs tackled the theme of the quality of care in American hospitals - with some alarming studies and statistics. Healthcare-associated infections and medical mistakes - including drug-related errors and preventable surgical complications - harm thousands of patients every year, with some mistakes proving lethal.Among the findings: One-third of all hospital admissions result in adverse effects from medical mistakes, and voluntary reporting methods used to currently track patient safety records miss up to 90 percent of serious medical errors. (1)

A 2002 report from the Centers for Disease Control and Prevention found that nearly 100,000 deaths occur each year from healthcare-associated infections such as pneumonia, bloodstream infections, urinary tract infections, and surgical site infections. (2)

Other preventable errors - including accidental puncture or laceration, complications of anesthesia, and post-surgical sepsis - account for an additional 195,000 deaths annually.

New York Times columnist Maureen Dowd explains that patients and relatives are often reluctant to speak out when they witness potentially harmful practices because they may be afraid of inciting sub-standard treatment if they anger doctors or other healthcare professionals. (3) Dowd lost her own brother when he was admitted to the hospital for pneumonia and contracted four additional infections while in the ICU.

References:
1. Alliance for Human Research Protection: Patients in U.S. Hospitals at High Risk of Harm from Professional Negligence
http://www.ahrp.org/cms/content/vie…
2. Centers for Disease Control and Prevention: Estimating Healthcare-Associated Infections and Deaths in U.S. Hospitals, 2002
http://www.cdc.gov/ncidod/dhqp/pdf/…
3. New York Times: Giving Doctors Orders
http://www.nytimes.com/2011/04/13/o…
4. The Times: Doctors told to cast off ties
http://www.timesonline.co.uk/tol/ne…

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Exposed: New York health officials ignore own fluoride report, continue to lie about fluoride dangers

by Ethan A. Huff, staff writer

(NaturalNews) Twelve million New Yorkers, 8.4 million of which live in New York City (NYC), continue to involuntarily consume fluoridated water regularly, despite a report issued from the New York State Department of Health (DoH) back in 1990 which warned that the chemical additive is toxic. To this day, many officials not only deny this report, but also falsely insist that “water fluoridated at the optimum level poses no known health risks.”

The original report, entitled Fluoride: Benefits and Risks of Exposure, provided a sharp warning to officials that fluoride chemicals are especially harmful to kidney disease patients, diabetics, and those who are hyper-sensitive to the chemical. It also warned that because fluoride puts incredible toxic pressure on the kidneys, those with weaker kidneys are at an increased risk of developing skeletal fluorosis, a severe bone disease marked by symptoms of pain, tenderness and bone fractures.

The toxicity of fluoride is so great that in 2007, the National Kidney Foundation (NKF) withdrew its endorsement for fluoride as a beneficial water additive. The group has stated that “individuals with chronic kidney disease (CKD) should be notified of the potential risk of fluoride exposure.”

In 2006, the National Research Council issued a now-famous report that explains how the initial studies used to promote water fluoridation in the first place did not properly assess how fluoride would affect renal (kidney) function. According to that report, those with impaired renal function, or those on hemodialysis, “tend to accumulate fluoride much more quickly than normal.” Further investigation into the matter was urged, but was never completed.

“We know almost half of US kids are fluoride-overdosed as evidenced by their fluoride-discolored teeth, or dental fluorosis,” said attorney Paul Beeber, President of the NYS Coalition Opposed to Fluoridation, Inc. “What has fluoride done to their bones, glands and organs known to collect fluoride? Are they fluoride-hypersensitive? Without such critical studies, claims thatfluoridation is safe for everyone are unproven and groundless.”

Legislation currently before the NY City Council would amend the administrative code of NYC to remove fluoride from water. The legislation currently has seven cosponsors, and if passed could spark a much-needed nationwide backlash against water fluoridation (http://www.prnewswire.com/news-rele…).

Sources for this story include:

http://www.prnewswire.com/news-rele…

by Ethan A. Huff, staff writer

(NaturalNews) The US food supply is riddled with petroleum-based, artificial food dyes and synthetic chemical pesticides, both of which have been linked to causing attention deficit hyperactivity disorder (ADHD) and other behavioral problems in children. So in order to avoid them, the Organic Trade Association (OTA) is urging parents to shop certified organic, as this is the only food category that is designed to be free of these harmful toxins.

A 2007 study conducted by researchers at the University of Southampton in the UK is what initially prompted a review by the US Food and Drug Administration (FDA) into the safety of artificial food colors and pesticides. That study found a direct correlation between consumption of artificial additives and a spike in ADHD rates among children (http://www.medpagetoday.com/Psychia…).

In 2008, the Center for Science in the Public Interest (CSPI) also petitioned the FDA to ban nine specific color additives used in the UK study that were linked to causing problems. Though CSPI has not always shown favor to the natural health industry, including in 2010 when the organization made proposals that threatened freedom of health speech (http://www.naturalnews.com/028114_C…), its efforts to eliminate harmful food dyes are noteworthy.

Another study published in the journal Pediatrics found that exposure to common organophosphate pesticides at typical levels is associated with higher levels of ADHD in children (http://pediatrics.aappublications.o…). This study prompted the 2010 US President’s Cancer Panel Report to make suggestions that consumers avoid conventional foods and choose only those grown without the use of chemical pesticides, growth hormones, and other synthetic additives.

“Organic food production and processing represent the only system that uses certification and inspection to verify that synthetic food dyes and chemicals are not used,” said Christine Bushway, OTA’s Executive Director and CEO. “Those seeking to minimize their exposure to these chemicals can look for the USDA Organic label wherever they buy food.”

Sources for this story include:

http://www.organicnewsroom.com/2011…

by Dr. David Jockers

(NaturalNews) In the beginning of time man had all the nutritional value he needed for healthy living in the natural foods planted in the earth. Over the years, this nutritional value has been dramatically reduced. The need for supplementation is essential. When choosing the right supplementation, it is important to understand the difference between synthetic and whole food based nutrition.

Synthetic supplements are nutrients that have been synthetically (man-made) derived in a laboratory. These nutrients have an identical chemical structure as the whole food derived nutrition. They do not deliver the same results though.

Even though the chemistry may be identical there is a significant difference between man-made and natural nutrition. Light passing through a natural vitamin always bends to the right due to its molecular rotation. This is a (d) configuration for dexorotary. Synthetic vitamins behave differently. That same ray of light splits into two parts when passing through– one part bending to the right (d for dexorotary), the other to the left (l for levorotary).

One of the most highly processed and publicized vitamins is Vitamin C. The synthetic form of Vitamin C is `ascorbic acid.` However, ascorbic acid is not really vitamin C. Ascorbic acid is the outer ring that serves as a protective shell for the entire complex that is known as Vitamin C. The full structure of vitamin C as it is found in natural foods contains the following:
RutinBioflavonoids (vitamin P) Factor K
Factor JFactor P Tyrosinase
Ascorbinogen Ascorbic Acid

When you consume synthetic ascorbic acid, the body must gather all of the other components from the body`s tissues in order to make the complete complex. If the other components are not present, the body will simply eliminate the ascorbic acid in the urine.

Different vitamins and minerals also synergize together bringing out the full potential of their purposes in the body. For an example, the mineral copper is necessary for full function of vitamin C as is selenium for the function of Vitamin E. These components are typically found together in natural foods such as sunflower seeds but not in synthetic supplementation.

Synthetic supplementation can also be very dangerous on the body. Due to the lack of absorption, they can stress the liver and kidneys as the body tries to detoxify and eliminate the excess. Heavy ascorbic acid supplementation has been shown to thicken arterial walls by up to 2.5x creating an increased risk of heart disease. High doses of synthetic vitamin E has been shown to leach nutrients like calcium and magnesium out of the bones. High doses of synthetic vitamin A are linked with higher rates of cancer. Meanwhile, natural vitamin A sources such as carrots and spinach have been shown to prevent cancer. There is clearly a difference between whole food based nutrition and synthetic supplementation.

Many processed foods such as cereals, snack bars, & yogurts contain synthetically derived supplements to bring up nutritional values. They are often marketed as healthy foods due to the inflated nutritional values. However, this is very misleading. These synthetic supplements offer very little functional value and often are loaded with sugar, artificial flavoring, pasteurized dairy and other toxic substances.

It is very important to read labels and look for synthetic forms of nutrition. If the list of ingredients sounds like chemistry class (alpha-tocopherol) or contains `Vitamin C` it is most likely synthetic. Look for actual foods that contain vitamin C in the ingredient list such as acerola cherry powder. Great sources for whole food nutritional supplementation include supergreens & superfruit powders and raw food based multivitamins in capsule or drink form.

http://www.nutriteam.com/natural.htm
http://drbenkim.com/articles-vitami…
http://www.prweb.com/releases/2005/…

http://www.elanaspantry.com/strawberry-cupcakes/ print

Posted By elana On April 12, 2011 @ 12:53 pm In desserts | 20 Comments

Photo by Annabelle Breakey from Gluten-Free Cupcakes 

I am beyond tickled to announce the forthcoming publication of my second book Gluten-Free Cupcakes on April 26th, 2011. Right now the book is available for pre-order online for only $9.03!

I also want to thank so many of my delightful colleagues for spreading the word about my new book and blogging, facebooking and tweeting their hearts out about it:
Gluten-Free Cupcakes is truly a labor of love, as my boys were very involved in its conception and development –what child doesn’t love cupcakes? Jacob and Ethan my two sons, are now 12 and 11 respectively.

When my editor and I settled on a preliminary recipe list for the book, the first thing I did was print out two copies, one for each of the boys. They sat on the couch, read through the list, and then I queried them, “Which recipes do you like? Are there any that you want removed? Are we missing anything?”

My two little editors-in-chief, had quite a lot of feedback for me –Baseball Cupcakes easily made the cut. Then the concept of a cheesecake cupcake was added by Ethan, and a marble cupcake was added by Jacob. That’s just a highlight of our late night conversations –late night being before 9pm in our house, at least when it comes to children. Many a night after the boys were in bed, I was up baking cupcakes until 2 or 3 am.

Below is my recipe for Strawberry Cupcakes from Gluten-Free Cupcakes; it is one of Ethan’s favorites.

Strawberry Cupcakes 

• ½ cup coconut flour
• 1 tablespoon arrowroot powder
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 4 large eggs
• ½ cup agave nectar
• 1 tablespoon vanilla extract
• ½ cup finely chopped fresh strawberries

Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.

Scoop ¼ cup of batter into each prepared muffin cup.

Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

Frost with Whipped Cream Frosting or Strawberry Meringue Frosting (pg.92) from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour, and serve.

by T.M. Hartle
(NaturalNews) A new study from Princeton University found that significant weight gain occurred by merely adding high fructose corn syrup to the diet. Subjects in the test group gained 48% more weight than those who were not given any high fructose corn syrup. Companies with financial ties to the industry have fought back against current scientific research with a very effective, yet deceptive, advertising campaign. Despite industry ad campaigns, research continues to show high fructose corn syrup to be a health damaging substance.

The latest ad campaigns have tried to paint a picture that high fructose corn syrup is no different than white sugar. It is interesting that the industry is trying to make their product look harmless by comparing it to another unhealthy substance. Regardless of the lunacy of the comparison, the claim is false. During the study conducted at Princeton, subjects consuming foods laced with high fructose corn syrup experienced weight gain, high increases in triglyceride levels, and fat deposits in the abdominal area. This study, however, does not stand alone in its implication of high fructose corn syrup and its health damaging effects.

An earlier study looked at the direct differences between white sugar and high fructose corn syrup. This study separated two groups: one was given white sugar, the other high fructose corn syrup. The group receiving white sugar received a similar amount to what would be found in a regular can of soda. The other group received high fructose corn syrup in half the volume in comparison to the amount of white sugar given to the first group. Researchers found that high fructose corn syrup consumption led to increased triglycerides, abdominal fat, and weight gain. The group on white sugar did not experience any of these effects. Researchers also hypothesized that this could lead to leptin and insulin resistance leading to a predisposition toward obesity. Leptin is a hormone that signals to the brain that you are full. Research has shown that high fructose corn syrup does inhibit this hormone leading to excess calorie intake.

The claim that high fructose corn syrup is the same as white sugar simply does not pan out according to many scientific studies. Americans have heard that high fructose corn syrup isn’t healthy but many cannot articulate why. The reality is fructose is processed entirely differently in the body than sucrose and other sugars. This leads to fatty liver, increased abdominal fat, leptin resistance, increased triglycerides, and other negative health effects not seen with other types of sugar. High fructose corn syrup is not a benign ingredient in foods and consumers should consciously evaluate ingredients labels on food and avoid it entirely.

Sources:
http://www.foodpolitics.com/wp-cont…
http://www.vegsource.com/news/2011/…
http://www.sciencedaily.com/release…

By Sara Reistad-Long

By now, we all know there’s a benefit to buying some stuff organic. But these days you’re faced with the option of getting everything organic—from fruits and veggies to mattresses and clothing. You want to do right by your body, for sure, but going the all-natural route en masse can be pricey.

So we wondered: What’s really essential for our health? That’s why we came up with this definitive list. Here’s what should be in your cart—and what you don’t have to worry about.

Beef
You’ve probably read plenty of stories about the risks of eating chicken. But the most important protein to buy organic may well be beef. “Research suggests a strong connection between some of the hormones given to cattle and cancer in humans, particularly breast cancer,” says Samuel Epstein, MD, professor emeritus of environmental and occupational medicine at the University of Illinois at Chicago School of Public Health. Specifically, the concern is that the estrogen-like agents used on cattle could increase your cancer risk, adds Ted Schettler, MD, science director at the Science and Environmental Health Network.

Though there are strong regulations about the use of hormones in cattle, “not all beef producers are following those regulations strictly, and some studies continue to find hormone residue in cattle,” Dr. Schettler says. When you buy beef that’s been certified organic by the United States Department of Agriculture (USDA), you’re not only cutting out those hormones, you’re also avoiding the massive doses of antibiotics cows typically receive, which the USDA says may lead to the development of antibiotic-resistant bacteria in people.

Health.com: 10 types of food that can make you sick

Strawberries
Strawberries may be a superfood—but they pose a potential risk unless you go organic. In addition to having up to 13 pesticides detected on the fruit, according to an Environmental Working Group (EWG) analysis, conventional “strawberries have a large surface area and all those tiny bumps, which makes the pesticides hard to wash off, so you’re ingesting more of those chemicals,” explains Marion Nestle, PhD, a professor of nutrition and public health at New York University and author of What to Eat.

If you can, also skip conventional peaches, apples, blueberries, and cherries, which are typically treated with multiple pesticides and usually eaten skins-on.

Cookware
Your pots and pans are just as crucial to upgrade as the food you cook in them: “Most nonstick cookware contains a fluorochemical called PTFE that breaks down to form toxic fumes when overheated,” says Olga Naidenko, PhD, a senior scientist at the EWG. “Those fumes can coat the inside of the lungs and cause allergy-like symptoms.”

Tests commissioned by the EWG showed that in just two to five minutes on a conventional stove top, cookware coated with nonstick surfaces could exceed temperatures at which the coating emits toxic gases. Switch to stainless steel, ceramic, or cast iron cookware.

Health.com: 11 kitchen tools that keep you thin

Popcorn
The linings of microwave-popcorn bags may contain a toxic chemical called perfluorooctanoic acid, or PFOA, which is used to prevent the food from sticking to the paper. According to the Environmental Protection Agency (EPA), PFOA is a likely carcinogen. “We don’t know all of the hazardous effects of PFOA yet, but we have some evidence of a link to cancer, as well as to effects on the immune, nervous, and endocrine systems,” says David Carpenter, MD, director of the Institute for Health and the Environment at the University at Albany.

Pick up an air-popper or make your popcorn in a pan on the stove top.

Yard pesticides
Some lawn and garden pesticides contain suspected carcinogens, according to EPA data. Long-term pesticide exposure may be related to changes in the brain and nervous system, the Fred Hutchinson Cancer Research Center reports. “Not only are you breathing the chemicals in, but you bring them indoors and onto carpets via your shoes,” says McKay Jenkins, PhD, a journalism professor at the University of Delaware and author of What’s Gotten Into Us?

Healthier brands like BurnOut and EcoClear are made from vinegar and lemon juice, and are effective weed-killers.

Heatlh.com: 10 dirty fruits and vegetables

All-purpose home cleaners
Time for spring-cleaning? Using common household cleaners may expose you to potentially harmful chemicals. Ammonia and chlorine bleach can irritate the skin, eyes, and respiratory tract. And some cleaners contain phthalates, some of which are endocrine disruptors, meaning they interfere with normal hormone activity, says EWG senior scientist Becky Sutton, PhD.

Although there’s no definitive proof that phthalates cause problems in humans, “the greatest concern is how early-life exposure will affect male [reproductive] development,” Dr. Carpenter says. There’s weaker evidence, he adds, that phthalates affect the nervous and immune systems. Go natural with the cleaner you use the most frequently and in the most places, such as kitchen-counter spray—look for brands approved by Green Seal or EcoLogo, two organizations that identify products that have met environmental label guidelines.

Health.com: Green guide to cleaning

Water bottles
You’ve probably heard that many hard, reusable plastic water bottles could be bad for you because they may contain BPA, or bisphenol A, another endocrine disruptor according to the National Institute of Environmental Health Sciences.

“For adults, the biggest concern with BPA is that it may increase the risk of breast cancer in women and reduce sperm counts in men,” says Dr. Carpenter, who explains that BPA can leach out into the water in the bottle. To be safe, sip from an unlined stainless steel or BPA-free plastic bottle.

Food-storage containers
BPA strikes again: Many food-storage containers are made of the hard, clear polycarbonate plastic that may contain BPA. As is the case with water bottles, the BPA can leach out of the plastic in these containers and seep into your leftovers.

Health.com: Studies report more harmful effects from BPA

“The leaching is increased during heating, but it also leaches to a smaller degree even when cold foods are stored,” Dr. Carpenter explains. Glass containers are your safest—not to mention planet-friendly—bet. Both Rubbermaid (at left) and Pyrex make glass ones with BPA-free plastic lids.

Milk
The milk you’re drinking may not be doing your body good: Dairy products account for a reported 60 to 70 percent of the estrogens we consume through our food. If that seems like a shockingly large number, it’s mainly because milk naturally contains hormones passed along from cows. What worries some experts is that about 17% of dairy cows are treated with the hormone rBST (or rBGH), which stimulates milk production by increasing circulating levels of another hormone called insulin-like growth factor (IGF-1).

“Elevated levels of IGF-1 in people are associated with an increased risk of cancer, including breast cancer,” Dr. Schettler explains. In fact, the use of rBGH is banned in Europe and Canada. Although research has yet to definitively conclude whether drinking rBGH-treated milk increases your IGF-1 levels high enough to cause concern, Dr. Schettler says it’s advisable to buy milk that hasn’t been treated with it. So pick up milk that’s labeled rBGH-free, rBST-free, or is produced without artificial hormones.

Health.com: 11 healthy milk shakes and smoothies

Celery
When researchers at the EWG analyzed 89,000 produce-pesticide tests to determine the most contaminated fruits and vegetables, celery topped the chart. “In terms of the sheer number of chemicals, it was the worst,” says Sonya Lunder, senior analyst at the EWG. Celery stalks are very porous, so they retain the pesticides they’re sprayed with—up to 13 of them, according to the EWG analysis. Lunder also advises buying organic bell peppers, spinach and potatoes because they scored high for pesticides, as well.

Tomato sauce
When picking up tomato sauce or paste, choose the glass jar or box over the can. “The lining on the inside of food cans that’s used to protect against corrosion and bacteria may contain BPA,” explains Cheryl Lyn Walker, PhD, a professor of carcinogenesis at MD Anderson Cancer Center and past president of the Society of Toxicology.

In 2009, Consumer Reports tested BPA levels in a variety of canned foods and found it in nearly all of the brands tested, suggesting that the chemical leaked in. “What can happen is that BPA in the lining can leach into the food,” Walker explains.