Tap Water

"Now that is some high quality H2O" - Bobby Boucher, The Waterboy

Many chemicals and additives are put into our water supply, and quantities vary from town to town, state to state and country to country. We’re told that these are a necessity to prevent bacteria, micro-organisms, and viruses. But what we’re not told is that these chemicals are either directly or indirectly causing us damage. Everything from irritable bowel and gastrointestinal distress, to headaches, to asthma, and cancers.

FLUORIDE

Fluoridation (the process of adding fluoride to a town’s water supply) began in the 1940’s, in a bid to reduce tooth decay and cavities in a society that was drastically increasing its sugar and processed foods consumption.

I think it’s important to note here that you can also prevent cavities and tooth decay by not drinking and eating sugar infused chemically laden poisonous products (think soft drink, and anything else swimming in sugars). Just saying…

Any research that suggests positive results from fluoride in regards to dental health is speaking specifically of topical applications. As in, when fluoride is applied to your teeth then removed without being ingested (swallowed), there is a reduction is tooth decay. The MASSIVE problem is, when you drink your 2L of water a day, where that fluoride is going and what it is doing to your body.

So let us break this down…

Firstly, adequate and acceptable amounts of fluoridation are listed as between 0.5 – 1.0mg/L (milligrams per litre), although measurements can vary greatly and accuracy and consistency are not guaranteed.

These are statistics given to us by the same people who fluoridate our water, so is any level of ingested fluoride acceptable??

At the very basics, fluoride causes fluorosis, a condition causing discolouration of the teeth from white spots to very dark smudges. It also causes an increased porosity of the enamel (larger pores), and in advance conditions can result in chipping, pitting, fracturing, and decay. Seems strange, no?

I thought this stuff was supposed to help our teeth? Oohh I get it – topical fluoride can help your teeth, ingested fluoride can harm your teeth from the inside.

Fluorosis occurs in more than 30% of American children now, with statistics getting higher as time goes on. As noted by Dr. Hardy Limeback, Head of Preventive Dentistry at the University of Toronto, "it is illogical to assume that tooth enamel is the only tissue affected by low daily doses of fluoride ingestion." Meaning, if it’s affecting the teeth, what else is it affecting??

According to the Physicians Desk Reference, 1% of the population (that’s around 220, 000 Australians) have a hypersensitivity to fluoride, an allergy. Reactions include skin rashes, mouth lesions, gastric distress, headaches, joint pain, weakness, visual disturbances, and lethargy. Any of these symptoms ring a bell?? Probably… The symptoms vary from person to person, that’s why it’s so hard to diagnose things like this and other dietary issues.

CHLORINE

Chlorine. It’s added as a disinfectant. So bacteria, micro-organisms, viruses, and anything else is destroyed. Simple? Except the by-product of this process produces trihalomethanes (THM’s), which are carcinogenic. So the solution is to change to Chloramine (part of the Hydrogen component of Ammonia (NH3) is changed to Chlorine) as a disinfectant, because it is much more stable and “does not dissipate from the water before it reaches consumers.” The tendency to convert organic matter into carcinogens (as in chlorination) is much lower with this process, but is less effective as a sanitiser, and more irritating to swimmers’ eyes when used in swimming pools.

Hang on, the cancer causing stuff is much lower with this process?! So, what’s wrong with Chloramine then?

I’m glad you asked! Wiki says in regards to Chloramine: “These methods of disinfection decrease the formation of regulated byproducts such as alkyl chloroforms, which has led to their widespread adoption. However, they can increase the formation of a number of less regulated cytotoxic and genotoxic byproducts, some of which pose greater health risks than the regulated chemicals, causing such diseases as cancer, kidney disease, thyroid damage, miscarriage, and birth defects.” Sooooo, some toxins are more regulated than others. The less regulated ones go through unchecked and are often more dangerous than the regulated chemicals!

PESTICIDES, FERTILISERS, AND HERBICIDES

Chemical spray runoff from crops easily gets into rivers, groundwater supplies, and dams. They last for years without breaking down, not only damaging the soil but the water it infects. Filtration and treatment processes in catchment areas often don’t treat for a lot of the chemicals used in farming today.

Yet another reason to support organics, you’re supporting those farmers choosing to keep chemicals out of our grounds and water supplies. Logic, really.

RUST, COPPER, AND LEAD

These contaminants will generally get into your water when it’s on its way to your house. The galvanised pipes underground, especially in older suburbs, are extremely prone to rusting, copper pipe corrosion, and lead leaching. Increased levels of these metals in your system result in developmental delays in children, liver issues, and brain dysfunction.

Some useful info you might like to know…

“A 1993 study in Canada discovered that users of reverse osmosis water filters suffered 30% less gastrointestinal disorders for the year.”

  “Following the Vietnam war, thousands of autopsies on young, fit soldiers reveal high levels of cholesterol in coronary arteries, the cause being linked to the high volumes of chlorine in the drinking water.” 

“Conventional water treatment is inadequate against chlorine resistant organisms such as Giardia and Cryptosporidium, viruses and a variety of other parasites. Approximately 1/3 of Australians suffer irritable bowel syndrome. The cause has not yet been established, but waterborne viruses and parasites are high on the list of suspects.”

(All quotes from www.watershop.com.au)

http://www.noblebeverages.com/net/water-and-you/ - This is an AMAZING article, with much more in depth analysis than what I have written here, it’s quite shocking actually. Please, please, PLEASE take the time out to read what is here!!

The water that comes out of your tap is laden with a cocktail of disease causing toxins. And considering we’re encouraged to drink so much of it each day, what should we do about it? Boil your water, get a rainwater tank, or get a good quality filter. Let’s explore:

BOILING YOUR WATER

Boiling for at least 20 minutes can get rid of harmful bacteria, as well as ammonia and chloramine. Let’s be honest, if you can’t get a filter or a tank yet, it may be monotonous but it is actually a good option. Get your soup pot out, fill it with water and bring it to the boil. Let it cool and fridge it for the day. Seriously. Go back and read about chlorine and chloramine if this sounds silly, because what it does to your body is anything but. You’ve just got to make a decision, do you actually want to feel good?

RAINWATER TANK

A superb idea. Free water, no chemicals. If you live on a small suburban block, at least get a small one for drinking water. You might empty it in summer and have to resort back to boiling, but at least for half the year, you’ll have beautiful rainwater. Here is some great general information in regards to your tank:

http://www.eastfremantle.wa.gov.au/uploaded/pdf/rain.pdf

As far as I have researched, the polyethylene used in the manufacture of fiberglass tanks is safe. If the plastic is heated to over 120C you have problems, other than that it’s fine. They are also UV protected. Concrete tanks are fantastic, although probably the most expensive to install. You can install them underground if you like, which is fabulous for keeping it at a cool temperature. Stainless steel tanks are also expensive to start with, but if you want quality and durability, this is a great option to go with. Google rainwater tanks in your nearest large town or capital city, or if you need additional info, ask me! Prices vary immensely, depending on the size, and what material you get.

WATER FILTERS

Get one. Even if you have a tank. The thing is, there is still the possibility of contamination in your tank… from bacteria, mosquito, runoff from your roof, etc. Ideally, you’ll want a filter that does “reverse osmosis”, especially if you decide not to get a tank. This is the only way to get chemicals and toxins out of your water. Reverse Osmosis is the only way to get efficient filtering of fluoride and chlorine, as well as all the other nasties. According to consumer review websites, PSI Filters is the way to go. They have an impressive track record and the least amount of complaints regarding durability etc.

In terms of going natural, holistic , and organic, effective water filtration is the first and most important step. Our bodies need water more than anything else to perform at it's peak, so if you're going to bother with only one thing, let it be a high quality water filter, for some high quality H2O!!

REFERENCES

Wikipedia

Aquasafe

Watershop

Don't forget to read this really important article if you missed it up there:

Noble's Pureau Water - Water and You

Sodium Benzoate

WHAT IS IT? Also list what else it is called.

Sodium Benzoate (211).

Now, benzoic acid is a better preservative, but 211 is created because it is much more soluble (200 times more, to be precise) and therefore more widely adaptable and can be produced en-masse.

WHAT’S IN IT? (OR) WHAT IS IT IN?

This little doozie is a very popular preservative used in soft drinks, salad dressing, sauces, shredded cheese, salsa, dips, jams, picklings, pet foods, fruit juices, as well as in cosmetics and medicines, and as a fuel in fireworks (you know the whistling sound? Yep. Compress and ignite our buddy 211 and he whistles!). Basically, in food terms, anything acidic (less than 4.5 pH) that needs to be preserved will have 211 in it. It’s a cheap way to make an effective mould inhibitor in acidic products.

It’s also really popular as an anti-corrosive additive to automotive engine antifreeze coolants, as well as being made into plastics such as polypropylene to improve strength and clarity, AND in photographic processing.

Pretty impressive resume hey?! Bon Appetite!

I am going to compile a list of as many products as I can that have 211 in it. If you’re shopping and you see it – leave a message here or on the Facebook page and I’ll put it on the list!

HOW IS IT MADE?

This preservative is made by neutralising benzoic acid with sodium hydroxide.
Does that mean much to you? Me neither, but at least we know now! The important thing to know is that it is completely and totally artificially produced in a laboratory – and is not processed by the body in anyway similar to its natural long-distant second cousin, benzoic acid.

WHAT DOES IT DO TO OUR BODIES?

The problem is that Sodium Benzoate can be found in products that are labelled “all natural”, and they’re trying to fool you into thinking that the naturally created benzoic acid found in low levels in many fruits is the same thing.

It’s not.

211 is synthetically produced in a lab, and put into thousands of products that we consume.

If sodium benzoate (or potassium benzoate, for the record) is combined with ascorbic acid (vitamin C, has the number 300 on the label), you produce benzene. Now, benzene is a KNOWN carcinogen. Think of those lovely fruit juices you buy and remember this: 300 + 211 = CANCER. The argument is that benzene levels are considered low enough for safe consumption… but… ahem, excuse me… since when did any level of carcinogenic chemicals become acceptable?! I bet the clowns that do the recommending don’t drink it. Heat exposure and shelf life can also affect the amount of benzene that is created.

 Recent studies by a professor of molecular biology at Sheffield University, Peter Piper (in between picking packs of pickled peppers), found that sodium benzoate severely damages certain parts of our DNA.

DNA DAMAGE, PEOPLE!!!

Let me explain. The damaged DNA of the mitochondria (the part of the cell responsible for respiration and energy production) begin to malfunction very erratically when affected this way. A whole array of diseases are now being found to be linked to this damaged part of the cell – including Parkinson’s Disease, and quite a lot of other neurodegenerative diseases. This also affects the ageing process. This one is close to my heart. I know someone with a neurodegenerative disease, and I’m angry that chemicals like this could have aided her condition…

Get rid of it, and tell your friends. We don’t need it.

WHAT ARE THE SAFE ALTERNATIVES, WHERE CAN I GET THEM, AND WHAT WILL IT COST ME?

This is a tough one, because it is found in so many products…

In terms of soft drinks, just stop drinking them – they’re awful and contain a whole cocktail of chemicals and poisons that make you fat, moody, and sick. You’ll save money too.

For juice, buy only fresh. And use it as a treat, rather than an every day drink. Fresh juice is more expensive though, so look out for specials! No more reconstituted shelf juices or 25% fruit orange drink things…

And I’ll get back to you about the rest; just remember for now that 211 is an absolute NO NO. Go through your pantry and fridge and get rid of it.

REFERENCES

http://www.inchem.org/documents/cicads/cicads/cicad26.htm

http://www.naturalnews.com/033726_sodium_benzoate_cancer.html

http://www.pureinsight.org/node/4649

Energy Drinks

Monster.

V.

Red Bull.

Rockstar.

Mother.

Buzz Monkey.

Pimp Juice.

Spaz juice.

Burn.

Full Throttle.

Ooohhh, I was even debating whether or not I should bother with this post. We all should KNOW these things are probably the worst things you can put into your body.

They’re one step away from an illicit drug, I’m sure.

Deep down, we all know.

BUT…

I started to read article after article after ARTICLE and it would seem that logic has gone completely out the window. Allow me to explain…

These so-called experts, professionals, addicts, and opinionated fact-givers (aware the pot could be calling the kettle black here, but I assure you though I may be opinionated I’ll always give you an honest answer and work with logic, as well as facts) all have the same information on their sites. They list the ingredients regularly found in these drinks, and go on to describe why each individual ingredient is beneficial in our body. How it is either organic or is of no harm if taken in excess or produces all these fabulous mind enhancing and energy building effects. Oh sure, they go on to say that moderation is the key, and kids and pregnant women shouldn’t have them… but not many will out and out say what they should.

You do get the odd site that is spot on with their recommendations though: don’t touch the stuff.

Here is the problem:

1.       Caffeine is a stimulant.

2.       D-Pantothenol improves moods and energy.

3.       Niacin metabolises energy (turns carbs and fat into energy).

4.       Inositol has mood boosting effects (it’s used in Prozac for goodness sake).

5.       Vitamin B12 produces energy by breaking down fat and protein.

6.       Glucose, sucrose, dextrose (and any other sugar derivative) is sugar. It is DIRECTLY converted to energy.

7.       Guarana contains caffeine, and is thus an effective stimulant on two levels.

8.       Ginseng enhances the effects of caffeine, while also being a highly effective stimulant.

9.       Glucuronolactone is used as a stabiliser.

10.   L-Phenylalanine is an analgesic (painkiller) and an anti-depressant (and carcinogenic!).

11.   Taurine improves athletic and mental performance.

12.   Not to mention all the additives, thickeners, colours, flavours, and preservatives… AND all the other ingredients I haven’t listed, I don’t have all these drugs in front of me…

Now, mix all of that together at the same time, or at least a really nice collection of them. Add alcohol (which enhances the effects of most of these ingredients, as well as having its own effects), or an empty stomach, or an already depleted and strained body, or a developing body (think kids and teenagers)… see my problem yet? It’s too much at once. It’s too drastic.

It is

a legal addictive drug concoction,

and the companies responsible are making a mint.

The only difference between these drinks and illicit drugs, is that drug dealers were too stupid to market their stuff in effective packaging and advertise all the energy enhancing benefits of it.

This stuff in its natural form, ingested from its original source (whether it be fruit, veggies, plants, meat, breast milk, fish, whatever) and consumed individually, is probably good. Produced artificially in a lab, mixed with artificial sweeteners, artificial flavours, artificial colours, mixed with a whole host of other artificial rubbish and tossed in a can should be ringing alarm bells for EVERYONE.

Caffeine blocks adenosine, a chemical released by the brain to induce sleep. Since one standard sized can (250ml) energy drink contains roughly the same amount of caffeine as 2 cups of strong coffee (remember, guarana contains caffeine too), your brain very quickly releases adrenaline in response to its “fight or flight” reflex. Adrenaline causes your pupils to dilate, increased heart beat and palpitations, your liver releases extra sugar, and dopamine to be released by the brain (a chemical from the ‘pleasure centre”). Caffeine is also a diuretic – meaning it dehydrates you.

So caffeine stops your body’s natural desire to rest, and on top of that the rest of the stimulants now can run free in your body without meeting any natural bodily defences.

Just imagine, all of those stimulants at once. No wonder people have heart issues from them.

And diabetes, depression, poor sleeping habits, premature aging, permanent nervous system conditions, addictive behaviours, numbness, shaking and tingling in the hands and feet…

Not to mention the ghastly effect that all that sugar has on your systems.

The other thing we just don’t know is how these ingredients interact and react with each other. In their own right they are all effective stimulants. But mixed together? Who the heck knows what they can do. Some of these ingredients are known to increase your libido, some your sense of euphoria, some increase general mood, some your athletic performance and stamina, some are painkillers… all at once. Then, you have to come down from that high, and it’s usually a crash landing. Then you need another one. These drinks contain known carcinogens, and a toxic cocktail of stimulants.

And just in case you were wondering… sugar-free energy drinks are NOT your answer. Why? Because artificial sweeteners are carcinogenic.

That’s cancer.

Acesulfame potassium, Aspartame, Saccharin, Sucralose…  so you’re no better off with the sugar-free variety at all. It’s just more chemicals – KNOWN chemicals – that cause illness and cancers.

How did you ever live without these wonderful energy giving cans of love?!?!?! *insert sarcasm here*

All of this stuff negatively affects your brain, your systems and your health. That much is known. Even the companies that make “energy drinks” recommend no more than two 250ml cans per day. And that’s the company saying that.

How many do you think you have over the course of a night out? Plus your usual swag of grog? Do you need one every day just to get through? Or maybe two?

NO THANKS!!

 

For the sake of yourself, don’t ever buy these again. Your heart and brain(not to mention the rest of your body) will thank you for it.

Sodium Nitrite (250)

This is going to be a hard one for me to write… as you know, if I post it here, it means I’ve applied it in my life. There is no use in preaching it and not living it.

This toxic, awful poison is found in nearly all deli meats – ham, bacon, sausages, pepperoni, beef jerky, hot dogs, sandwich meats, deli slices, salami, polony (devon), not to mention meat used in canned soups, on frozen pizza, kids' lunch products, in ravioli, spaghetti or other pre-prepared pasta products… – chances are it’ll have a little (250) somewhere on the label.

But let’s take a few steps back and figure out just what Sodium Nitrite is, then we’ll discover how it differs from naturally occurring nitrates found in many vegetables, and what it does to our precious bodies.

Sodium Nitrite has the chemical formula NaSO₂ , which probably doesn’t mean that much to most people, but it’s good to know. It has a variety of uses, from the formation of dyes, pharmaceutical products, pesticides, photography, and rubbers, but it is most commonly known for uses in food preserving – not only general preserving but also as a colour fixer, and to prevent the growth of a bacteria which causes botulism (A rare but serious paralytic condition, non-life threatening, and preventable when the meat is heated at 120C for at least 3 minutes. Spores accumulate in the small intestine, and only in cases where the immune system is inefficient to deal with it, bacteria is released into the body).

With me so far? It’s a preservative, a colour-fixer and a bacterial inhibitor.

When meat is preserved in Sodium Nitrite and then heated to high temperatures (which all of them are) – I’m talking cooked, charred and/or overcooked here, the nitrites convert into Nitrosamines. This also happens when nitrites react with secondary amines under acidic conditions (in your stomach acid) and during the meat curing process.

Get it? Cooking, preserving and/or eating meats with Sodium Nitrite produces Nitrosamines.

Now… nitrosamines… tsk tsk tsk… we don’t like these at all. They are PROVEN CARCINOGENS. That means, they are known to cause cancers.

In 1956 (that’s 56 years ago), John Barnes and Peter Magee (British Scientists) found that di-methyl-nitrosamine (sound it out…) produced liver tumours in rats. 90% of nitrosamine compounds were then deemed carcinogenic. Nitrosamines are also found in tobacco smoke, and are used in the manufacturing of some cosmetics (eeewww!!), pesticides and most rubber products.

Let’s get one thing perfectly straight here. I’m bound to get some negative nancy read this and preach to me about the levels of nitrates in many vegetables. Firstly, NITRITES and NITRATES are different. Secondly, this wonderful organic world of ours has created vegetables in such a way that they take care of themselves. So, when we eat a vegetable that is relatively high in NITRATES, a small amount of that is converted to NITRITES in the stomach (with your stomach acid, remember?). Then in come all of those WONDERFUL naturally occurring antioxidants from the piece of veg that you just ate, inhibiting the formation of nitrosamine (which is the real risk).

Still there?? Nitrosamines are known carcinogens, and nitrate levels in vegetables are controlled by the antioxidants present within that veggie.

Let’s talk about what has been proven. There is a proven link to the triggering of migraines – especially to those who already suffer from them, when Nitrites are consumed. There is a positive association with gastric cancer, but apparently insufficient information to associate it with oesophageal cancer (Info from Wiki). There are links to colon cancer, pancreatic cancer, and Chronic Obstructive Pulmonary Disease (COPD) (www.marksdailyapple.com). We also go to social issues, headaches, irritable bowel symptoms, itchy rashes, asthma, children’s behaviour problems, difficulty falling asleep and frequent night waking. There are also reader reports on the Fed Up website associated with behavioural issues, growing pains, stuttering, headaches and asthma. Worth a look for sure. A study published by researchers at Rhode Island Hospital in the US reported a link between increased levels of nitrates and increased deaths from certain diseases including Alzheimer's, diabetes mellitus and Parkinson's, possibly through the damaging effect of nitrosamines on DNA. (www.fedup.com.au)

Nitrates and Nitrites can also leech into our water, due to over fertilisation. Which is why a water filter in your home is ESSENTIAL!!! (You just wait until I write about water!!)

Nitrosamines have also been detected in some beers (my favourite beverage!)!! Nooooo!! It is formed by direct-fire drying of barley malt. It is more common now to indirectly fire dry the barley malt, and the level of nitrosamines are greatly reduced. But it’s still there, and judging by how much beer I drink – the levels would creep up pretty quickly!

So… between your bacon and eggs for breakfast, your ham and salad roll for lunch, a few beers in the afternoon while the kids have a frozen pizza for a snack, and prepacked ravioli for dinner… how do we change our habits??

1.       Get a water filter. You must get one that filters out Fluoride and Chlorine, as well as trace chemicals. We love PSI Filters (get a reverse osmisis alkalising system - the people there are really helpful!), or at Nourished Life online, a 1.5L Filter jug also alkalises and de-fluoridates the water.
2.       Source nitrite free meats. You have to do this. Look on the back of the pack. If it has (250), put it back. Check out PasturePerfect Meats – they’re organic and Nitrite free. It might be expensive, but what price do you put on your health??

3.       Don’t think that because you’re eating veggies with your nitrite-rich meat that you can get away with it. There are only enough antioxidants in the vegetable to deal with processing the nitrites created from that veggie. Any left over ones will not be sufficient to deal with the nitrosamine influx in your system.

As the page gets bigger, I’ll have a favourites page – keep an eye out for it. There’ll be all my favourite suppliers for all of our natural and organic needs!