October 2014 Newsletter

The Unhealthy Dozen -12 Avoidable Substances

1. Parabens

Parabens are preservatives used by the cosmetic and pharmaceutical industries. An average levels of 20 nanograms/gram of parabens have been detected in a small sample of 20 breast tumors (Darbre, et. al.). Parabens have also demonstrated the ability to mimic estrogen, a hormone known to play a role in the development of breast cancers (Harvey, et. al.). These findings have led some people to conclude that the presence of parabens may be associated with the occurrence of breast cancer, though scientists say no link can be determined from current studies and that more research is called for.    Some other health concerns include: endocrine disruption, developmental and reproductive toxicity, allergies, and immunotoxicity.  Parabens may or may not be associated with cancer or other health conditions, but are you willing to take the risk if you can avoid it?

How to avoid it? Look for ethylparaben, butylparaben, methylparaben, propylparaben, and other ingredients ending in –paraben on the label.  Parabens are found in deodorants, shampoos, conditioners, lotions, facial, shower, cleansers & scrubs. In a Swedish study that examined paraben exposure by analyzing urine samples, children from urban areas had higher levels of parabens than those in rural areas.

2. Nitrites/Nitrates (Processed Meats)

Nitrites and nitrates are ions, both composed of nitrogen and oxygen atoms which are added to meat

products during processing to inhibit the growth of bacteria and enhance color (nitrates have 3 oxygen atoms and nitrites have 2). Nitrites may be added directly to the meat product, but more frequently nitrates are added. Nitrites are used in pork, beef and poultry products. For example, nitrates are added to ham and bacon, giving them their characteristic pink color. Some countries even permit the use of nitrites in fish products.

When nitrites combine with certain amino acids, N-nitroso compounds or nitrosamines are formed and these have been shown to be carcinogenic (cancer-causing).

How to avoid it? Our primary source of exposure to nitrates and nitrites is through the food we consume, however exposure to these compounds can also occur through drinking water. Look on the label for nitrites or nitrates, especially on meat products such as bacon or hot dogs.

3. Phthalates

Substances added to plastics to increase their flexibility, transparency, durability, and longevity.

In studies of rodents exposed to certain phthalates, high doses have been shown to change hormone levels and cause birth defects. In general, children's exposure to phthalates is greater than that of adults. There is also an association between phthalate exposure and endocrine disruption leading to development of breast cancer.

How to avoid it? Phthalates are used in a large variety of products, from enteric coatings of pharmaceutical tablets and nutritional supplements to viscosity control agents, gelling agents, film formers, stabilizers, dispersants, lubricants, binders, emulsifying agents, and suspending agents. End-applications include adhesives and glues, electronics, agricultural adjuvants, building materials, personal-care products, medical devices, detergents/surfactants, packaging, children's toys, modeling clay, waxes, paints, printing inks, coatings, pharmaceuticals, food products, and textiles. Women may be at a higher risk than males for potential adverse health effects of phthalates due to increased cosmetic use. Diethyl phthalate and dibutyl phthalate are especially ubiquitous in cosmetics and personal care products.

4. Highly Refined and Processed Grains and Carbohydrates

Sugar is a great example of a highly refined carbohydrate.  Studies have proven that the consumption of sugar and cancer are connected. The rational is that cancer cells primarily run on glucose, which comes from sugar. Highly refined and processed grains and carbohydrates have also proven to increase your risk of type II diabetes, cardiovascular disease, and high blood pressure. They may contribute to high triglycerides and increase inflammation throughout the body, which may worsen symptoms of arthritis. They may stand in the way of weight loss as well.

Watch out for sugar substitutes such as Aspartame, Acesulfame-K, and Saccharin.  These artificial sweeteners contain chemicals that are known to be toxic.  They have side effects such as headaches, neurological disorders, and even breast or lung cancer.  If you absolutely need an artificial sweetener then I recommend Stevia. 

How to avoid it? Humans used to consume only 5 lb of sugar per year in the 1700’s.  Today, greater than 50% of the population in the United States consumes 180 lb of sugar per year each. Sugar now is everywhere: store bought dressings, kid’s snacks, juices, soda, canned foods, enriched breads (white bread), processed meats, baked goods (products made with “enriched wheat flour” or “all-purpose flour”), sports drinks, nutrition bars, nutritional supplements, etc.

(Comparison of sugar amounts in popular food items)

5. Common Vegetable Cooking Oils

Rapeseed, cottonseed, safflower, corn and sunflower oils have high levels of omega-6 fatty acids.

High levels of omega-6 fatty acids make substances called eicosanoids in the body, which play a crucial role in cellular messaging, immunity, and inflammation.  Whereas acute inflammation is good and helps you (such as when you get stung by a bee or cut your finger), having chronic, systematic inflammation all over your body is very bad.  If you have ever taken aspirin or ibuprofen and noticed relief from headache or some kind of pain, then that’s because these drugs inhibit the eicosanoid pathways and reduce inflammation.

How to avoid it? Replace your omega-6-saturated cooking oils with macadamia oil, extra virgin olive oil, coconut oil, or other oils with a more balanced omega-6 to omega-3 fatty acids ratio.

6. Trans Fat

Trans fats raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels.

Eating trans fats increases your risk of developing heart disease and stroke. It’s also associated with a higher risk of developing type 2 diabetes.

How to avoid it? The primary dietary source for trans fats in processed food is “partially hydrogenated oils." Look for them on the ingredient list on food packages. Trans fats can be found in many foods – including fried foods like doughnuts, and baked goods including cakes, pie crusts, biscuits, frozen pizza, cookies, crackers, stick margarine and other spreads. You can determine the amount of trans fats in a particular packaged food by looking at the nutrition facts panel for "partially hydrogenated oils." However, products can be listed as “0 grams of trans fats” if they contain 0 grams to less than 0.5 grams of trans fat per serving.

7. Perflourinated Chemicals (PFC's)

The perflourinated chemicals used to make non-stick cookware can stick to you. Perflourinated chemicals are so widespread and extraordinarily persistent that 99 percent of Americans have these chemicals in their bodies. One particularly notorious compound called PFOA has been shown to be “completely resistant to biodegradation.” In other words, PFOA doesn’t break down in the environment – ever. That means that even though the chemical was banned after decades of use, it will be showing up in people’s bodies for countless generations to come. This is worrisome, since PFOA exposure has been linked to decreased sperm quality, low birth weight, kidney disease, thyroid disease and high cholesterol, among other health issues. Scientists are still figuring out how PFOA affects the human body, but animal studies have found that it can affect thyroid and sex hormone levels.

How to avoid it? Skip non-stick pans as well as stain and water-resistant coatings on clothing, furniture and carpets.

8. Dioxins

Forms during many industrial processes when chlorine or bromine are burned in the presence of carbon and oxygen.  Dioxins can disrupt the delicate ways that both male and female sex hormone signaling occurs in the body.  They are found throughout the environments and accumulate in the fatty tissues of animals.

Low levels of dioxin in the womb and early in life can both permanently affect sperm quality and lower the sperm count in men during their prime reproductive years. Dioxins are very long-lived, build up both in the body and in the food chain, are powerful carcinogens and can also affect the immune and reproductive systems.

How to avoid it? Products including meat, fish, milk, eggs and butter are most likely to be contaminated. You can cut down on your exposure by eating fewer animal products.

9. Bisphenol A (BPA's)

This is a chemical used in plastics that imitates the sex hormone estrogen. BPA has been linked to everything from breast and other cancers to reproductive problems, obesity, early puberty and heart disease. According to government tests, 93 percent of Americans have BPA in their bodies.

How to avoid it? Go fresh instead of canned – many food cans are lined with BPA. Say no to receipts, since thermal paper is often coated with BPA. Avoid plastics marked with “PC,” for polycarbonate, or recycling label #7.  Not all of these plastics contain BPA, but many do.

10. Flame Retardants

These incredibly persistent chemicals, known as polybrominated diphenyl ethers or PBDEs, have since been found to contaminate the bodies of people and wildlife around the globe – even polar bears.

These chemicals can imitate thyroid hormones in our bodies and disrupt their activity. That can lead to lower IQ, among other significant health effects.

How to avoid it? It’s virtually impossible to avoid, but passing better toxic chemical laws that require chemicals to be tested before they go on the market would help reduce our exposure. A few things that can you can do in the meantime include: use a vacuum cleaner with a HEPA filter, which can cut down on toxic-laden house dust; avoid reupholstering foam furniture; take care when replacing old carpet (the padding underneath may contain PBDEs). For more information check out this website: http://www.ewg.org/pbdefree/

11. Sulphites

Used widely as preservatives in food to maintain food color and prolong shelf-life. Sulphites can also be used in some pharmaceutical medications as a way of maintaining their potency.

Sulphites can trigger asthma or an anaphylactic-type reactions. Certain individuals, particularly those with asthma, may react to sulphites with allergy-like symptoms. Sulphites are one of the reasons why most pre-packaged foods are required to have an ingredients listing on the label. The pre-packaged food product label will state “may contain” or “may contain traces of” sulphites and sulphite derivatives.

How to avoid it? It is important to always read the ingredients’ lists and remember that sulphite derivatives exist and may be listed as: potassium bisulphite/metabisulphite, sodium bisulphite/dithionite/metabisulphite/sulphite, sulfur dioxide, sulphiting agents, sulphurous acid, and E 220, E 221, E 222, E 223, E 224, E 225, E 226, E 227, E 228 (European names).

12. Sodium Benzoate

Sodium benzoate is a food additive used as a preservative. It's the cheapest mold inhibitor on the market.  It is acidic, which prevents bacteria and fungi from reproducing. Sodium

In combination with ascorbic acid (vitamin C, E300), sodium benzoate and potassium benzoate form benzene, a known carcinogen.  If an individual happens to consume any of these toxins after consuming ascorbic acid, a carcinogenic process may initiate.

The Food and Drug Administration has announced that The Food Safety and Inspection Service (FSIS) has amended regulations that once banned the use of sodium benzoate, sodium propionate and benzoic acid in meat and poultry products. The change follows a petition by Kraft Foods Global Inc., which wants to use the substances to help inhibit the growth of bacteria. After consideration, the FSIS said it has “determined that sodium benzoate, sodium propionate and benzoic acid, under the conditions proposed in the petitions, are both safe and suitable for use as antimicrobial agents in certain RTE (Ready-to-Eat) meat and poultry products.”

How to avoid it?  Avoid Ready-to-Eat meat and poultry products because ascorbic acid (vitamin C) in made internally by almost all organisms, including humans.   Never, ever mix vitamin C with pickles, peppers, salad dressings, jams, most condiments, vinegar, fruit juices, salsa, dips, shredded cheese, ketchup, or diet or regular soda. Don't forget about mouthwash, toothpaste, cough syrup, cream, lotion, and hundreds of cosmetic products. If it extends shelf life it may shorten your life. Buy local foods.


Oregon Governor Proclaims October as “Chiropractic Month”

In response to the nation’s growing healthcare crisis, Oregon Gov. John A. Kitzhaber, MD, has proclaimed October 2014 to be “Oregon Chiropractic Health and Wellness Month.” The proclamation, signed on August 25, cites some impressive data for Kitzhaber’s decision to focus on chiropractic physicians as primary care providers “specializing in spinal manipulation, but also on health promotion and wellness.” The proclamation also recognizes the more than 4,000 Oregonians employed in chiropractic offices around the state.

 “A seven-year prospective follow-up study analyzing 70,274 member-months of patients managed by doctors of chiropractic resulted in an 85 percent reduction in drug costs, 62 percent reduction in MRIs and surgeries, 60.2 percent reduction of, in hospital admissions, and a 59 percent reduction in hospital stays,” writes Kitzhaber.

The Oregon observance will coincide with National Chiropractic Health Month, an annual nationwide celebration sponsored by ACA. The Oregon proclamation recognizes that “doctors of chiropractic are preventative care providers who focus on the health of the whole person, and have particular expertise in the prevention and care of musculoskeletal injuries.”

The proclamation comes as University of Western States (UWS) celebrates 110 years of leadership in educating health care professionals. The university, founded in 1904, was the first educational institution offering a doctor of chiropractic degree in Oregon. The university has expanded over the past 110 years and now offers a master’s degree in exercise and sports science with four new concentrations, human nutrition and functional medicine and diagnostic imaging; and a massage therapy certification program. UWS was founded in 1904 and has been in continuous operation in Portland since then. To find out more about the history of the university visit the UWS history website.