Want to detoxify your personal care routine, but don't know know where to start? Read the labels, and steer clear of products with these noxious chemicals!
DEA (Diethanolamine), MEA (Monoethanolamine), TEA (Triethanolamine)
These three hormone-disrupting chemicals that can form cancer-causing agents — research indicates a strong link to liver and kidney cancer. They are commonly found in shampoos, soaps, bubble baths and facial cleansers.
Phthalates and Parabens
Banned by the European Union in 2003, phthalates and parabens are a group of chemicals commonly used as preservatives in cosmetics and pharmaceuticals. They keep hairsprays sticky and bacteria and keep fungus out of things like nail polish and perfume. Both have been shown to be carcinogenic and particularly linked to breast cancer.
FD&C Color Pigments
Most FD&C color pigments are made from coal tar and studies show that almost all of them are carcinogenic.These are found in products such as foundation or eyeshadow. Many of these pigments cause skin sensitivity and irritation, or even oxygen depletion in the blood. FD&C Red #4 is no longer available for use in foods because of a known threat to the adrenal glands and urinary bladder.
“Fragrance” is a euphemism for nearly 4,000 different ingredients. Most “fragrances” are synthetic and are either cancer-causing or otherwise toxic. Exposure to fragrances has been shown to affect the central nervous system. “Fragrances” are found in most shampoos, deodorants, sunscreens, skincare and body care products.
Imidazolidinyl Urea and DMDM Hydantoin
These are formaldehyde donors, which means that they are derivatives of the formaldehyde, which is what scientists and morticians use to preserve corpses and body parts. (Remember dissecting frogs in school?) These chemicals are linked to allergies, chest pain, chronic fatigue, depression, dizziness, ear infections, headaches, joint pain, loss of sleep, and can trigger asthma. They can weaken the immune system, and, surprise surprise, cause cancer. Imidazolidinyl Urea and DMDM Hydantoin are used in skin, body and hair products, antiperspirants and nail polish.
Quarternium-15 commonly causes allergic reactions and dermatitis, and breaks down into formaldehyde. Quarternium-15 is used as a preservative in many skin and hair care products.
Isopropyl Alcohol is used in hair color rinses, body rubs, hand lotion and aftershave lotions as well as in your car’s antifreeze and shellac! Scientists believe that it has the ability to destroy intestinal flora, leaving the body’s major organs open to parasites, and thus to cancers. Beyond attacking the intestinal flora, isopropyl alcohol can cause headaches, dizziness, mental depression, nausea, vomiting, and coma.
Mineral oil is a petroleum derivative that coats the skin like saran wrap, which prevents the skin from breathing, absorbing and excreting. It also slows the skin’s natural cell development, causing the skin to age prematurely. Note that baby oil is 100% mineral oil – and 100% bad for your baby’s sensitive skin.
PEG (Polyethylene Glycol)
PEG’s are most commonly used in spray-on oven cleaners and in many hair and skin products. PEG’s main fuctions are to dissolve oil and grease. Thus, on the body, they take the protective oils off the skin and hair, making them more vulnerable to other toxins.
Propylene Glycol is the active ingredient in antifreeze. It is also used in makeup, toothpaste and deodorant. Stick deodorants have a higher concentration of PG than is allowed for most industrial use! Direct contact can cause brain, liver and kidney abnormalities. The EPA requires workers to wear protective gloves, clothing and goggles when working with it. And yet, the FDA says we can put it in our mouths!!
Sodium Lauryl Sulfate and Sodium Laureth Sulfate
Sodium Lauryl Sulfate and Sodium Laureth Sulfate are the most toxic ingredients on this list. When used in combination with other chemicals, they can form nitrosamines, a deadly class of carcinogen. They are used to clean engines, garage floors and at car washes. AND still the most popular ingredients for makeup, shampoo and conditioner and toothpaste. Exposure causes eye damage, depression, diarrhea and many other ailments.
This is a synthetic antibacterial ingredient that has been compared to nothing less than Agent Orange. The Environmental Protection Agency registers it as a pesticide, highly toxic to any living organism. It is also classified as a chlorophenol. In other words, it is in a cancer causing chemical class. Triclosan disrupts hormones, can affect sexual function and fertility and may foster birth defects. Triclosan has been linked to paralysis, suppression of the immune system, brain hemorrhages, and heart problems. It's widely used in antibacterial cleansers, toothpaste, and household products.
Talc has been linked to ovarian and testicular cancer. It can be found in makeup, baby and adult powders and foundation.
Petrolatum is a petrochemical that contains two well-known carcinogens: Benzo-A-Pyrene and Benzo-B-Fluroanthene. As you might imagine from a petroleum derivative, petrolatum prevents the skin breathing and excreting.
This list was taken from my book REVIVE: Stop Feeling Spent and Start Living Again (2009) (previously called SPENT).
Photo Credit: Shutterstock.com
Sourced from: http://www.dramymyers.com/2013/04/12/the-dangers-of-dairy/dairy/
The Dangers of DairyAll of those “Got Milk?” ads from the last decade or so would have us believe that dairy is a cornerstone of the healthy diet, providing essential nutrients, fortifying our bones, and knocking out osteoporosis left and right. But, is this true? Is consuming dairy necessary or even healthy for most people?
The truth is, dairy can lead to countless health issues and, for many, can cause more harm than good, here’s why.
It’s Highly InflammatoryDairy causes inflammation in a large percent of the population resulting in digestive issues such as bloating, gas, constipation, and diarrhea, as well as other symptoms including acne, and a stronger presentation of autistic behaviors. I believe dairy is one of the most inflammatory foods in our modern diet, second only to gluten.
What is it about dairy that causes an inflammatory response? Is everyone with a dairy sensitivity lactose intolerant? There are two components of dairy that tend to cause issues for people, the sugar and the proteins. People who are lactose intolerant don’t produce the lactase enzyme, which is required to break down lactose, a sugar found in milk, causing digestive issues whenever they consume dairy products. People who do produce the lactase enzyme but still react poorly to milk are responding to the two proteins found in milk, casein and whey. Casein is a protein with a very similar molecular structure to gluten and 50% of people who are gluten intolerant are casein intolerant as well.
It’s Acid FormingOur bodies like to maintain a neutral pH balance, not too much acidity, not too much alkalinity. Milk, like most animal products, is an acid forming food, meaning whenever you consume dairy your body must compensate for the increased acidity in order to restore a neutral pH balance.
It does this by pulling from the alkaline “reserves” it keeps on hand in the form of calcium, magnesium, and potassium, that are stored in your bones. Pulling from these reserves weakens your bones, leaving them more susceptible to fractures and breaks, meaning milk might not be such a great preventative tool against osteoporosis as we’re told. In fact, research has shown that countries with the highest rate of dairy consumption also have the highest rate of osteoporosis.
It’s Often Full of Hormones and AntibioticsMany times when people drink milk they’re consuming far more than just milk. American dairy farmers have long been injecting cows with a genetically engineered bovine growth hormone called rBGH to increase milk production. This forced increase in milk production often leads to an udder infection in cows called mastitis, which is then treated with courses of antibiotics, which can make their way into your dairy products.
All of these concerns about the health benefits and safety of dairy can lead to even more questions. Is all dairy bad, are alternative sources of dairy any better? Where will I get my calcium if not from dairy? Let’s take a look at these.
What About Goat’s Milk and Sheep’s Milk?Some people who choose to eliminate cow’s milk from their diet still enjoy goat or sheep milk, as they find it much easier to tolerate. Although they have a similar lactose content to cow’s milk, meaning they will not be any easier to digest if you are lactose intolerant, they do have a different type of casein protein, which makes them easier for casein sensitive people to handle.
Casein exists in two variants, A1 beta-casein and A2 beta-casein, which are differentiated only by a single amino acid in their protein chains. A2 is considered the original beta-casein because A1 only appeared a few thousand years ago after a mutation occurred in European cow herds, and it’s often the A1 beta-casein that people react poorly to. Goat’s milk and sheep’s milk lack the A1 beta-casein, which is what makes them more tolerable, but because the A1 and A2 proteins are so similar, these milks can still cause problems for some.
What About Organic and Raw Milk?If you aren’t casein sensitive, and still want to consume cow’s milk, organic and raw milk can certainly be a healthier and less chemical laden route to go. Organic and raw milk comes from cows that have not been injected with rGBH and have not been treated with antibiotics, which eliminates the concern that these chemicals will find their way into your milk.
Raw milk, although contentiously debated, does have many health benefits that pasteurized milk lacks. The pasteurizing process, which is intended to kill harmful bacteria, kills many of the helpful enzymes that occur naturally in milk as well. In fact, one of the enzymes present in raw milk that is missing in pasteurized milk is the lactase enzyme, meaning people who are lactose intolerant are actually able to drink raw milk because it contains the enzyme needed to break down lactose their body is unable to produce.
Ultimately the decision of whether or not to consume dairy and from what source rests with your body. Try eliminating dairy from your diet altogether and pay attention to how your body reacts, then try reintroducing dairy in its different forms and sources and notice how you respond.
If you do decide to eliminate dairy, fear not, there are plenty of other natural sources of calcium you can incorporate into your diet!
10 Non-Dairy Sources of Calcium1. Almonds
4. Collard Greens
8. Enriched rice, almond, hemp and coconut milks
9. Sesame seeds
Photo credit: MindBodyGreen
Originally published on MindBodyGreen
Link Between Heart Disease and Red Meat: New Understanding of Cardiovascular Health Benefits of Vegan, Vegetarian Diets
Fresh meat at the butcher. (Credit: © Andres Rodriguez / Fotolia)
Sourced from: http://www.sciencedaily.com/releases/2013/04/
Apr. 7, 2013 — A compound abundant in red meat and added as a supplement to popular energy drinks has been found to promote atherosclerosis -- or the hardening or clogging of the arteries -- according to Cleveland Clinic research published online this week in the journal Nature Medicine.
The study shows that bacteria living in the human digestive tract metabolize the compound carnitine, turning it into trimethylamine-N-oxide (TMAO), a metabolite the researchers previously linked in a 2011 study to the promotion of atherosclerosis in humans. Further, the research finds that a diet high in carnitine promotes the growth of the bacteria that metabolize carnitine, compounding the problem by producing even more of the artery-clogging TMAO.
The research team was led by Stanley Hazen, M.D., Ph.D., Vice Chair of Translational Research for the Lerner Research Institute and section head of Preventive Cardiology & Rehabilitation in the Miller Family Heart and Vascular Institute at Cleveland Clinic, and Robert Koeth, a medical student at the Cleveland Clinic Lerner College of Medicine of Case Western Reserve University.
The study tested the carnitine and TMAO levels of omnivores, vegans and vegetarians, and examined the clinical data of 2,595 patients undergoing elective cardiac evaluations. They also examined the cardiac effects of a carnitine-enhanced diet in normal mice compared to mice with suppressed levels of gut microbes, and discovered that TMAO alters cholesterol metabolism at multiple levels, explaining how it enhances atherosclerosis.
The researchers found that increased carnitine levels in patients predicted increased risks for cardiovascular disease and major cardiac events like heart attack, stroke and death, but only in subjects with concurrently high TMAO levels. Additionally, they found specific gut microbe types in subjects associated with both plasma TMAO levels and dietary patterns, and that baseline TMAO levels were significantly lower among vegans and vegetarians than omnivores. Remarkably, vegans and vegetarians, even after consuming a large amount of carnitine, did not produce significant levels of the microbe product TMAO, whereas omnivores consuming the same amount of carnitine did.
"The bacteria living in our digestive tracts are dictated by our long-term dietary patterns," Hazen said. "A diet high in carnitine actually shifts our gut microbe composition to those that like carnitine, making meat eaters even more susceptible to forming TMAO and its artery-clogging effects. Meanwhile, vegans and vegetarians have a significantly reduced capacity to synthesize TMAO from carnitine, which may explain the cardiovascular health benefits of these diets."
Prior research has shown that a diet with frequent red meat consumption is associated with increased cardiovascular disease risk, but that the cholesterol and saturated fat content in red meat does not appear to be enough to explain the increased cardiovascular risks. This discrepancy has been attributed to genetic differences, a high salt diet that is often associated with red meat consumption, and even possibly the cooking process, among other explanations. But Hazen says this new research suggests a new connection between red meat and cardiovascular disease.
"This process is different in everyone, depending on the gut microbe metabolism of the individual," he says. "Carnitine metabolism suggests a new way to help explain why a diet rich in red meat promotes atherosclerosis."
While carnitine is naturally occurring in red meats, including beef, venison, lamb, mutton, duck, and pork, it's also a dietary supplement available in pill form and a common ingredient in energy drinks. With this new research in mind, Hazen cautions that more research needs to be done to examine the safety of chronic carnitine supplementation.
"Carnitine is not an essential nutrient; our body naturally produces all we need," he says. "We need to examine the safety of chronically consuming carnitine supplements as we've shown that, under some conditions, it can foster the growth of bacteria that produce TMAO and potentially clog arteries."
This study is the latest in a line of research by Hazen and his colleagues exploring how gut microbes can contribute to atherosclerosis, uncovering new and unexpected pathways involved in heart disease. In a 2011 Nature study, they first discovered that people are not predisposed to cardiovascular disease solely because of their genetic make-up, but also based on how the micro-organisms in their digestive tracts metabolize lecithin, a compound with a structure similar to carnitine.
The above story is reprinted from materials provided by Cleveland Clinic, via EurekAlert!, a service of AAAS.
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Cleveland Clinic (2013, April 7). New link between heart disease and red meat: New understanding of cardiovascular health benefits of vegan, vegetarian diets.ScienceDaily. Retrieved April 15, 2013, from http://www.sciencedaily.com /releases/2013/04/130407133320.htm
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