The Water Well

Not too long back, I ran across an article that greatly sparked my interest and prompted me to further my research on the topic.

It is entirely centered on Water
How It is “Sourced
And how It is Distributed (mostly in the form of a plastic bottle)

The initial article I stumbled on was written by a Doctor of Naturopathic Medicine, entitled “The Truth About Plastic Water Bottles.” The key in this article is the doctor’s clear distinction that there is absolutely NO difference between the plastic used to bottle water or soda pop or fruit/vegetable juices. All of these plastic bottles are made with chemicals known as plasticizers, with the “ability” to make plastic strong and flexible.

The most common plasticizers used are PVC (Polyvinyl chloride) and Polycarbonate plastics, both actively known to cause disturbance amongst the natural function of human hormones. These plasticizers are used to store water, juices, and soda pop alike, without discrimination and are chalk full of phthalates and bisphenol-A (better known as BPA). The transparent numbers placed within the Recycle Emblem are a great indicator of the precise chemical make-up used to form the plastic bottle for commercial use.

A concise list is available for printable use in the article here: http://www.smart-publications.com/articles/the-truth-about-plastic-water-bottles#.Ux38gVqGy8w.google_plusone_share and can be found below:

#1 PETE or PET (polyethylene terephthalate) – used for most water and soda bottles. The ingredients include resins made from methane, xylene and ethylene combined with the chemical ethylene glycol and other chemicals. These have flame retardants and UV stabilizers added.

#2 HDPE (high density polyethylene) – used for cloudy milk and water jugs and opaque food bottles. Resins made from ethylene and propylene resins and have flame retardants added. When burned these release formaldehyde and dioxin if chlorine was used during manufacturing.

#3 PVC or V (Polyvinyl chloride)- used in some cling wrap, soft beverage bottles, plastic containers, plumbing pipes, children’s toys, vinyl windows, shower curtains, shades and blinds and many other items. They create toxic by-products when burned such as PCB’s and dioxins. Made from petroleum resins and have flame retardants added.

#4 LDPE (low density polyethylene) – used in plastic grocery bags, plastic wrap, bubble wrap, dry cleaning bags, and flexible lids. Resins made from ethylene and propylene resins and have flame retardants added. When burned these release formaldehyde and dioxin if chlorine was used during manufacturing.

#5 PP (polypropylene)- used in yogurt cups, some baby bottles, screw-on caps, toys, drinking straws. Resins made from ethylene and propylene resins and have flame retardants added. When burned these release formaldehyde and dioxin if chlorine was used during manufacturing.

#6 PS (polystyrene)- used in egg cartons, foam meat rays, clear take out containers, plastic cutlery, toys, cups, CD containers. Resins made from ethylene and propylene resins and have flame retardants added. When burned they release styrene and polyaromatic hydrocarbons.

#7 Other (usually polycarbonate) – used in 5 gallon water bottles, some baby bottles, and lining of metal food cans. They create toxic by-products when burned such as PCB’s and dioxins. Made from petroleum resins and have flame retardants added.

Now, begs the question: What type of bottle should be used to drink liquids – water,  juice and soda pop included?

Well, the good Doctor reports that glass and metal are the best options, and I encourage the same, as well as drinking as much from a natural fresh source of “spring” or well water. Even still, it is all a grave concern due to the increase and frequency of air pollution … that inevitably reaches the world’s natural water sources and supplies. One must also consider that most bottled water sources are largely unknown due to manufacturer resistance to transparency regarding the Purity of their waters (http://www.ewg.org/research/ewg-bottled-water-scorecard-2011/summary-findings).

The most important factor is Utilizing the Mind to Obtain Knowledge. Avoiding the Truth only promotes Ignorance, which is Useless.

Make a Conscious Effort to Be Aware
Make a Conscious Effort to Be Informed
Make a Conscious Effort to Be Healthy

~Always Be On a Journey to Seek Wealth Through Healthy Habits~

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Painting the Organs with Acrylamide

Most recently I’ve grown increasingly aware of and concerned about this little known chemical compound referred to as Acrylamide. In my discussions with my small circle of Vegan Foodist friends, I’ve come to learn that most of us are completely oblivious to this toxicity we are unknowingly ingesting on a pretty regular basis.

The first question and response that comes to mind is generally something to the effect: “Is it something found in processed foods? Cuz I only eat processed foods sparingly.” Great question, great thought. But it’s nearly inescapable for us all – whether carnivorous or herbivorous – simply due to Acrylamide’s chemical make-up.

So what is it? What foods is it found to be present?

As simply put as possible, I shall quote the authorities responsible for the management of food inspection and food safety: the FDA. “Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking…Acrylamide is found mainly in foods made from plants, such as potato products, grain products, or coffee. Acrylamide does not form, or forms at lower levels, in dairy, meat, and fish products. Generally, acrylamide is more likely to accumulate when cooking is done for longer periods or at higher temperatures.”

So stop baking, frying and roasting my plant foods, right?

According to the FDA, that is not advisable, despite the logic in eliminating baking/frying/roasting as a cooking regimen. In fact, the FDA’s “best” advice  is to follow that which is mapped out in the Dietary Guidelines for Americans (http://www.health.gov/dietaryguidelines/2010.asp). In turn, it stirs the question:

Should I be *cooking* food at all?

Considering that Acrylamide caused cancer in animals in studies where animals were exposed to acrylamide at very high doses and has been viewed as a significant human health concern for the past 4 years, I lean toward that being a *very* valid question! And if you’re already a vegan, exactly how hard would it be to transcend to a RAW vegan lifestyle?

It important to note that the Governmental Administrator for Food states that “food packaging is not a source of formed acrylamide,” to later advise that “Acrylamide is produced industrially for use in products such as plastics, grouts, water treatment products, and cosmetics. Acrylamide is also found in cigarette smoke.” I find that to be rather contradictory, as food packaging in America is *primarily* encased with Plastic… Just pay close attention at your next grocery shopping visit, and you will discover the truth in my statement!

Now I know and recognize the array of questions this chemical compound coined as Acrylamide brings to the surface of light. If you’re wondering what is being done to remedy the exposure of acrylamide in our foods in America, I can tell you that the government isn’t doing much at all. There are some manufacturers who are seeking ways to reduce acrylamide in their products, but it appears research has remained stagnated on that topic for more than 7 years.

My best personal advice is to do the following:

  • Start limiting your intake of baked, fried and roasted foods in general, to of course include potatoes (including chips), fruits, and grain (products).
  • Avoid “browning” foods – keep potatoes golden in color, as well as work on just warming bread rather than “toasting” it.
  • Eat all cooked foods in moderation.
  • Transition to Yerba Mate in place of coffee. It’s cheaper, anyhow!
  • Gradually transcend to a fully RAW Vegan Lifestyle.

Cooking at temperatures exceeding 120 degrees Celsius (248 degrees Fahrenheit), will likely result in exposure to Acrylamide at a dose that’s just unacceptable if you’re proactively avoiding putting yourself at risk of accumulating Cancerous cells within the body.

For more info, I highly recommend visiting: http://www.gpo.gov/fdsys/pkg/FR-2009-08-26/html/E9-20495.htm AND http://www.fda.gov/food/foodborneillnesscontaminants/chemicalcontaminants/ucm053569.htm
Doing an independent search is crucial to keep yourself as well informed as possible.

Paint the Organs with Life
Not Acrylamide.
Work to Transcend to a Raw Vegan Lifestyle
And Allways Be on The Journey to

Achieve Health As Wealth!

The Dangers of Air “Fresheners”

Simplicity in Alternatives

it’s *Cheaper* to be Natural

~Is it not easy to stretch your buck? ~

http://foodmatters.tv/articles-1/the-dangers-of-air-fresheners-plus-10-natural-alternatives

Living Abundantly Healthy Never Looked So Good…

Natural Health is Wealth!