How to Starve Cancer Out of Your Body - Avoid These Top 4 Cancer-Feeding Foods

Video: Dr. Mercola Interviews Dr. Christine Horner

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Story at-a-glance

• Dr. Christine Horner, a board certified general- and plastic surgeon, shares her extensive knowledge about breast cancer—its causes and its cures, and the pro’s and con’s of various screening methods
• There are many all-natural cancer-prevention strategies, and research shows that most of them can cut your risk in half. Consequently, by implementing multiple strategies, you can virtually eliminate your risk of cancer as well as other chronic disease
• Your diet is the one of the best ways to either feed or prevent cancer. Processed foods, soft drinks, red meat from CAFO-raised animals, trans fats, all forms of sugar, and any food containing or contaminated with xenoestrogens promote cancer growth. Plant foods, particularly cruciferous vegetables and flax seed, as well as many herbs and spices are cancer-preventive
• Healthy fats of particular importance for cancer prevention are omega-3 and omega-9, which effectively slow down tumor growth in estrogen-sensitive cancers such as breast-, prostate- and colon cancers

By Dr. Mercola

Dr. Christine Horner began her career as a board certified general- and plastic surgeon, performing breast reconstructive surgeries on women who'd had full mastectomies due to breast cancer.

In this interview, she shares her extensive knowledge about breast cancer—its causes and its cures, and the pro's and con's of various screening methods.

Her interest in breast cancer began while she was still in college, when her mother developed the disease.

Thirteen years later, when her mother's cancer returned, Dr. Horner became very active with the American Cancer Society.

For a time, she was a vice-president and the Kentucky state spokesperson for the American Cancer Society on breast cancer issues.

"We were trained to say that we don't know what causes breast cancer and we have no known cures; the best things that women can do are breast exams and mammograms," she says.

"… In my practice, I was watching women get younger and younger when I was doing breast reconstruction on them.

Finally, I was doing women in their 20s. I thought something is way wrong with this picture." I thought why don't we just look through the medical literature and see if there's anything that research shows that women can do, that's within our control that will lower our risks. I had no idea what I was going to find… But when I looked, I instantly found thousands of studies that show exactly why we have a cancer epidemic…"

What's Causing the Cancer Epidemic?

What Dr. Horner discovered was that there are a number of habits we've stopped doing in our modern culture that are highly protective. We've dramatically altered our diets—shunning our native, whole-foods cuisine for highly processed fare—and engage in very little physical activity, for example.

"We're telling women that all they can do is mammogram [screening], and it's extremely disempowering," Dr. Horner says. "You feel like you have no control over it. But if you look at epidemiological studies… we know that people that live in Asia have a very low incidence of breast cancer or prostate cancer… [W]e have the studies showing that if an Asian woman moves to the United States and adopts our American diet and lifestyle, within one generation her risk will match that of an American woman's. It's like "Hello? What are we doing or not doing that they're doing or not doing that's making such a big difference? "

Dr. Horner was eventually introduced to the system of Ayurvedic medicine, and the more she learned about it, the more she felt there were answers therein that needed to be shared with people on a wider scale.

'[T]here are so many really simple things people can do that can have a dramatic effect on their health," she says. "Basically, the more you learn about natural medicine, the more you'll realize that we're just telling our patients lies– not on purpose, but from what we have been taught from the pharmaceutical companies and so forth."

She pitched the idea to television stations in Cincinnati to let her talk about complementary and alternative medicine, and ended up being the first syndicated segment on the news related to complementary and alternative medicine, which ran from 1999 through 2002. At that point, she decided to quit her surgery practice to focus on teaching people how to become and stay healthy naturally, and wrote the book: Waking the Warrior Goddess: Dr. Christine Horner's Program to Protect Against and Fight Breast Cancer, which contains all-natural approaches for protecting against and treating breast cancer. Dr. Horner's book won the IPPY award in 2006 for "Best book in health medicine and nutrition."

"[W]e have the answers to the breast cancer epidemic," she says. "We truly do– and it's very simple. If you have a terrible diet and lifestyle and you do just one thing, you cut your risk in half. You do more than one thing and they will multiply up together. They don't add up together. They multiply up together, so it becomes extremely easy to dramatically lower your risk of breast cancer."

It's worth mentioning that the same strategies apply for other types of cancer as well. Prostate and colon cancer tumors, for example, are similar to breast cancer tumors, as certain hormones cause them all to grow. Hence, protective strategies that are effective against breast cancer also work on these other types of cancer. Cancer prevention strategies will also virtually eliminate most other chronic disorders.

The Problem with Conventional Cancer Screenings

While diagnostic screenings have their place, some cancer screens are just about worthless… The wisdom of using the PSA test, for example, which checks for prostate cancer, has recently been questioned. Ditto for mammograms.

"Looking at the diagnostic tests that are currently available, none of them are perfect," Dr. Horner says. "Everything has its pros and cons… [M]ammography produces radiation, which has been shown to increase the risk of breast cancer. It's like, "Why are you doing the test to look at a disease when it's actually causing the disease, too?" … It does pick things up at earlier stages, but the problem is that it's not very specific. So when it looks and it sees something… that looks suspicious, it is wrong 80 percent of the time. In the United States, there's roughly a million breast biopsies done per year, and 800,000 of them are unnecessary."

One of the best cancer screening methods is self-examination. But you need to make sure you're doing it correctly. For more information about how to do a breast self exam, please see this previous article.

MRI's, which do not use ionizing radiation, are not a practical tool as they are very expensive, and, like mammograms, MRI scans are not very specific. Ultrasound is another technique used in Western medicine. The traditional ultrasound can see whether a mass is cystic or solid. But while a solid mass is generally considered to be something that might be of concern, this is not 100 percent certain either, as cancer tumors can sometimes have cysts in them.

"Now there's a relatively new ultrasound that uses a color mode," Dr. Horner says. "It's called elastography. But there aren't very many centers in the United States that use it. I go to the Center of the Hoxsey Clinic, to Dr. Arturo Rodriguez at Tijuana. It has a color scale that measures the elasticity of the cell membranes. Cancer cells are very stiff, whereas normal cells have more fluidity to them. It'll show up as red if it has a lot of stiffness to it, as a cancer cell, or blue if it has elasticity… It's a very good tool."

On Thermography

Another form of cancer screen, which is still considered controversial in conventional medicine, is thermography, which gives you an infrared image of your body. By looking at heat and blood vessel patterns you can determine whether there are areas of concern.

"[B]efore you even get a tumor formation, the very first thing that happens is new blood vessels start to grow into the area where the tumor may form. Those blood vessels grow abnormally. They grow an abnormal amount of patterns and they produce an abnormal amount of heat. That's what thermography is checking for," Dr. Horner explains.

As with most new technologies, thermography hit some snags in its earlier stages, and fell out of favor in the early 70s. However, the technology has gotten a lot more sophisticated over the years, and is now computerized; eliminating the need for highly trained technicians to evaluate the results.

"The problem we still have today with thermography is that we don't have standardization," Dr. Horner explains. "We don't have a uniform way that people are tested and trained with uniform equipment, and so forth… But there's definitely a movement… to do standardization, and to get that technology available for women, because this is a technology that has no health detriments associated with it. It does not use radiation or anything harmful to your body."

Unfortunately, the advocates of mammography perceive thermography as a threat to their business model. So there's tremendous pressure against it, including from the federal regulatory agencies.

"It's unfortunate," Dr. Horner says, "but our country is run by big business. It's just is, so anytime we want to shift anything culturally like that, and we're going against established business, we have trouble because it's all about money."

For example, many of the presidents of the American Cancer Society were members of the Radiological Association, which is the industry supporting the mammography component. The entire medical field is littered with massive conflicts of interest.

'We can see that everywhere. You look in the FDA—there are people from Monsanto that work in the FDA. Unfortunately, people think, "the United States is not very corrupt." But actually, it's extremely corrupt," she says.

Still, there are many good reasons for considering thermography. To ensure you're getting the highest standard of care, Dr. Horner recommends using a practitioner certified by the International Academy of Clinical Thermography, an independent non-profit organization that provides objective, third-party certifications. Their website lists qualified thermography centers across the US, Canada, and some other countries, such as France, Trinidad, and Zambia.

Most Natural Prevention Strategies Can Reduce Your Cancer Risk by Half...

Through her research, Dr. Horner has gathered a large number of cancer-prevention strategies—about 50 in all! Even more astounding is the rate of effectiveness of many of these strategies.

"[I]f you look at the studies, virtually every single thing that has an influence [causes] almost a 50 percent reduction in cancer risk… and if you combine them, like I said, you'll get these synergistic results where they'll multiply up as far as their effect is concerned.

I'd say the most important thing is what you do or do not put in your mouth… because you can have huge influences by the foods you consume– the spices, the herbs, and so forth. And, the things that you avoid, that's going to give you the biggest results. … Vitamin D cuts your risks in half. Turmeric and anti-inflammatories cut your risk in half. I could go through each thing—and I'm telling you the research shows that there's about 40 to 50 percent reduction [in risk]—so… to say that one is necessarily better than anything else, that's a really hard thing to claim."

The Top Four Cancer-Promoting Foods

Dr. Horner brings up an excellent point, and that is that in order to be effective, you must first STOP doing that which is promoting cancer growth (or poor health in general), and then all the other preventive strategies have the chance to really have an impact. Addressing your diet should be at the top of your list, and rather than adding certain foods, you'll want to eliminate the most dangerous culprits first.

Naturally, processed foods and soft drinks do not belong in a cancer-preventive diet...

Dr. Horner, believes red meat from animals reared in confined animal feeding operations (CAFO's) is also a MAJOR contributor to cancer. These animals are given antibiotics, growth hormones and other veterinary drugs that get stored in their tissues. Additionally, cooking the meat over high heat creates heterocyclic amines, which further add to its carcinogenic effect.

While I do recommend eating meat, I agree that there is absolutely NO benefit to eating CAFO beef. The ONLY type of meat I recommend is organically-raised, grass-fed meats. It's hard for a lot of people to grasp the difference between CAFO and organic meat, but truly, they are like two different species in terms of their nutritional content. One is health harming while the other is beneficial.

So when we're talking about the detrimental impact of red meat on your health, especially in terms of feeding cancer, please understand that we're talking specifically about CAFO beef, aka "factory farmed" meat. Next on the list of cancer-promoters is sugar (this includes ALL forms of sugar, including fructose and grains).

"To me, sugar has no redeeming value at all, because they found that the more we consume it, the more we're fuelling every single chronic disease," Dr. Horner says. "In fact, there was a study done about a year ago… and the conclusion was that sugar is a universal mechanism for chronic disease. It kicks up inflammation. It kicks up oxygen free radicals. Those are the two main processes we see that underlie any single chronic disorder, including cancers. It fuels the growth of breast cancers, because glucose is cancer's favorite food. The more you consume, the faster it grows."

Next is the type of fats that you consume. It's important to remember that every cell membrane is made out of fat, as is your brain. According to Dr. Horner, bad-fats in the diet are a major contributor to ill health and cancer. On the list of fats to eliminate are:

• Animal fats from CAFO-raised animals
• Trans fats
• Partially hydrogenated or hydrogenated fats

Healthy fats of particular importance for cancer prevention are omega-3 and omega-9. According to Dr. Horner, omega-3 in particular serve to effectively slow down tumor growth in estrogen-sensitive cancers such as breast-, prostate- and colon cancers. Fourth on the list of cancer promoters is ANY item that contains xenoestrogens (chemicals that mimic estrogen). This can become a rather long list once you start including any food contaminated with such estrogen-mimicking chemicals, such as BPA, found in the linings of canned goods and in plastics. The list gets truly unwieldy when you include personal care products that contain such chemicals as well…

"There are case reports of five- and six-year-olds going through secondary sex characteristics because of the shampoo that they were using... There are all sorts of different sources where we're exposed to these chemicals from our foods and from the products that we use.

What we're seeing is younger and younger puberty. Around the world, the average age is about 16 years old. In the United States, it's 10 years old now, and sometimes even younger. The problem is that with each menstrual period there is a surge of estradiol, which is the strongest, most abundant form of estrogen, and the one that's most associated with breast cancer. If you start your period very young, you'll have more periods in your lifetime than what a person would have, obviously, if they started at an older age.

In addition to that, when a girl goes through puberty, her breast cells become really sensitive to environmental toxins, radiation, and so forth. They're considered immature. They haven't differentiated– as a more scientific term for it– so there's a longer period of time that they're exposed to these toxins where they have a greater sensitivity."

Dr. Horner reviews a number of other important factors that influence your cancer risk, so for more details, please listen to the interview in its entirety, or read through the transcript.

Eating for Cancer Prevention

According to Dr. Horner, the research clearly shows that the one food that is the most important for optimal health is plant foods.

"Plants are packed full of nutrients, vitamins, and minerals that are crucial for our health. They also have hundreds of phytochemicals in them. These don't have any nutritional or caloric value, but they are like natural medicines, and some of them behave exactly like chemotherapy," she says.

"Every plant has some anti-cancer properties to them. There are some that are standouts. Cruciferous vegetables are something that I really recommend. They're a family of vegetables that include broccoli, cauliflower, kale, collards, and Brussels sprouts…

All of them have several different chemicals in common. They've got indole-3-carbinol, Calcium D-glucarate, and sulforaphane. They have big anti-cancer properties to them, and they inhibit the growth of breast, prostate, colon cancer and a variety of other ones. Of all the families of vegetables to consume, [cruciferous vegetables] are the ones to be aware of, so you can make sure you're including that in your diet frequently."

Naturally, you'll want to make sure the vegetables are fresh, and ideally locally grown and organic. Besides cruciferous veggies, another standout plant for cancer-prevention is flax seed. The lignans in flax seed inhibit the growth of cancer in about a dozen different ways, including the exact same mechanism as the anti-cancer drug Tamoxifen and Arimidex, which shut down an enzyme in fat cells called aromatase that converts androgens into estrogens.

"I hear from patients, "Oh! My oncologist told me not to take flaxseeds, because they're estrogenic,"" Dr. Horner says."They don't understand how plant estrogens or "phytoestrogens" work.

There are all sorts of different strengths to estrogens. Let's say estradiol, which is the strongest, most abundant form– if it hooks on to the estrogen receptor, it may cause a thousand cell divisions. But if a plant estrogen hooks on, it may cause one. When you flood your system with these plant estrogens, I'd say it's kind of like a game of musical chairs. There are only certain numbers of receptors, and whoever gets their first, gets it. They're blocking the strong estrogens from getting on, so that's why it has an inhibitory effect."

Other Lifestyle Factors that Influence Your Cancer Risk

Other lifestyle factors that have been found to have an impact on chronic disease and cancer include:

• Vitamin D—There's overwhelming evidence pointing to the fact that vitamin D deficiency plays a crucial role in cancer development. As mentioned earlier, you can decrease your risk of cancer by MORE THAN HALF simply by optimizing your vitamin D levels with sun exposure. And if you are being treated for cancer it is likely that higher blood levels—probably around 80-90 ng/ml—would be beneficial. The health benefits of optimizing your levels, either by safe sun exposure (ideally), a safe tanning bed, or oral supplementation as a last resort, simply cannot be overstated. In terms of protecting against cancer, vitamin D has been found to offer protection in a number of ways, including:
  • Regulating genetic expression
  • Increasing the self-destruction of mutated cells (which, if allowed to replicate, could lead to cancer)
  • Reducing the spread and reproduction of cancer cells
  • Causing cells to become differentiated (cancer cells often lack differentiation)
  • Reducing the growth of new blood vessels from pre-existing ones, which is a step in the transition of dormant tumors turning cancerous
  To learn the details on how to use vitamin D therapeutically, please review my previous article, Test Values and Treatment for Vitamin D Deficiency.
• Getting proper sleep: both in terms of getting enough sleep, and sleeping between certain hours. According to Ayurvedic medicine, the ideal hours for sleep are between 10 pm and 6 am. Modern research has confirmed the value of this recommendation as certain hormonal fluctuations occur throughout the day and night, and if you engage in the appropriate activities during those times, you're 'riding the wave' so to speak, and are able to get the optimal levels. Working against your biology by staying awake when you should ideally be sleeping or vice versa, interferes with these hormonal fluctuations. According to Dr. Horner:

  "If we, for instance, go to bed by 10, we have higher levels of our sleep hormone melatonin; there's a spike that occurs between midnight and 1am, which you don't want to miss because the consequences are absolutely spectacular. Melatonin is not only our sleep hormone, but it also is a very powerful antioxidant. It decreases the amount of estrogen our body produces. It also boosts your immune system… And it interacts with the other hormones.
  So, if you go to bed after 10… it significantly increases your risk of breast cancer."

• Effectively addressing your stress: The research shows that if you experience a traumatic or highly stressful event, such as a death in the family, your risk of breast cancer is 12 times higher in the ensuing five years.
• Exercise—If you are like most people, when you think of reducing your risk of cancer, exercise doesn't immediately come to mind. However, there is some fairly compelling evidence that exercise can slash your risk of cancer.
  One of the primary ways exercise lowers your risk for cancer is by reducing elevated insulin levels, which creates a low sugar environment that discourages the growth and spread of cancer cells. Additionally, exercise improves the circulation of immune cells in your blood. Your immune system is your first line of defense against everything from minor illnesses like a cold right up to devastating, life-threatening diseases like cancer.
  The trick about exercise, though, is understanding how to use it as a precise tool. This ensures you are getting enough to achieve the benefit, not too much to cause injury, and the right variety to balance your entire physical structure and maintain strength and flexibility, and aerobic and anaerobic fitness levels. This is why it is helpful to view exercise like a drug that needs to be carefully prescribed to achieve its maximum benefit. For detailed instructions, please see this previous article.
  Additionally it is likely that integrating exercise with intermittent fasting will greatly catalyze the potential of exercise to reduce your risk of cancer and stimulate widespread healing and rejuvenation.

More Information

For more information, please see Dr. Horner's book, Waking the Warrior Goddess: Dr. Christine Horner's Program to Protect Against and Fight Breast Cancer. You can also learn more about Dr. Horner on her website, www.DrChristineHorner.com.

 

Source: Video Transcript  -  Dr. Mercola  - h/t to MJ

Related Links:

Cancer Will Kill 13.2 Million a Year by 2030

The Cancer Treatment So Successful - Traditional Doctors SHUT it Down

Dramatically Effective New Natural Way to Starve Cancer and Obesity

Related: 

How to Donate to Kanzius Cancer Research Foundation

Check out Sanoviv Medical Center

Knockout

Dude, That Isn’t Wax On Your Apple!

Dr. Mercola has written an excellent article on genetically engineered foods... (below)… and animals --- there are sheep that are 15% human... they will be used for organ transplants.

GM foods disrupt the reproductive cycle causing infertility... (now what was that on the Georgia Guidestones about limiting the population?)....

Video:  Plastic Lettuce

Dude, That Isn’t Wax On Your Apple!

Fancy yourself a vegetarian or vegan?

Think that the label that says “organically grown” has anything to do with the packaging, storage, and transport of that product to stores?

What if I told you that cow, pig, and chicken collagen is now used in place of wax on your fruits and vegetables, among many other  things much worse than you can probably imagine?

And what if then I told you, as with most atrocities that happen now-a-days, that this is all approved by the FDA…

Since the early 12th century, there has been a tradition of applying wax onto the skins of fruits and vegetables for longer storage life. Today, that tradition is being carried on with a whole new generation of chemicals and compounds that are genetically designed to accomplish the same goal. But in these modern times, the health and well-being of the consumer of that apple is not necessarily the goal of this unnatural, inorganic process.

Bottom line… your produce is being dipped and sprayed with an experimental host of holy horrors in the name of “food safety” and longer shelf-life. Prepare yourself to be shocked and amazed that our Federal agency that is designed to protect us, the Food and Drug Administration, is allowing these dangerous and unhealthy practices to be perpetrated on an unwitting public, all in the name of profits.

This video was recently posted to Youtube, showing a woman peeling off of her freshly bought supermarket romaine lettuce what appears to be a plastic coating, similar to the type one would peal off of the screen of a new electronic gadget. She has no idea what she has discovered…

Now, while this seems to be an almost incredible and hard to believe hoax, the truth is even stranger. Please read on…

For those of you that know of my writing, you know that I like to get right down to the nitty-gritty… the primary source. And so we will go right to what the FDA has to say about what this strange plastic-like substance is, and whether or not it approves of such food handling practices (which it does).

Here is the link for the FDA’s website, entitled:

“Chapter VI. Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh-Cut Produce – Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce”.

Link: http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm091368.htm

Wow! That sounds so wonderfully official and scientific, doesn’t it?

So what are these “preventative control measures” as referred to in this report?

Well, for our purposes, since these measures are actually edible, let’s explore what the FDA approves for our fruits and vegetables to be dipped in and sprayed with for our own “safety”…

The report states:

This chapter addresses the use of modified atmosphere packaging and controlled atmosphere packaging for the preservation of fresh produce. There have been great technological advances in this area of preservation, particularly as it refers to improving the quality and shelf-stability of highly perishable food products, such as produce. However, when using these technologies, careful attention must be paid to the effect on the survival and growth of pathogenic organisms. This chapter focuses on food safety aspects of packaging technologies that are either commercially available or under investigation…

Over the past 20 years, there has been an enormous increase in the demand for fresh fruit and vegetable products that has required the industry to develop new and improved methods for maintaining food quality and extending shelf life…

One of the areas of research that has shown promise, and had success, is that of modified atmosphere packaging (MAP). This technique involves either actively or passively controlling or modifying the atmosphere surrounding the product within a package made of various types and/or combinations of films. In North America, one of the first applications of this technology for fresh-cut produce was introduced by McDonald’s (Brody 1995), which used MAP of lettuce in bulk-sized packages to distribute the product to retail outlets…

A modified atmosphere can be defined as one that is created by altering the normal composition of air (78% nitrogen, 21% oxygen, 0.03% carbon dioxide and traces of noble gases) to provide an optimum atmosphere for increasing the storage length and quality of food/produce (Moleyar and Narasimham 1994; Phillips 1996). This can be achieved by using controlled atmosphere storage (CAS) and/or active or passive modified atmosphere packaging (MAP).

The numerous film types used in MAP are listed in Table VI-2 (see below), and some commercially available MAP systems are listed in Table VI-3. Oxygen, CO₂, and N₂, are most often used in MAP/CAS (Parry 1993; Phillips 1996). Other gases such as nitrous and nitric oxides, sulphur dioxide, ethylene, chlorine (Phillips 1996), as well as ozone and propylene oxide (Parry 1993) have been suggested and investigated experimentally.

So was that plastic looking film being peeled off of that supermarket lettuce above actually one of many forms of modified atmosphere packaging? Was it dipped in or sprayed by a “MAP” chemical compound for “food safety”?

Lets read further into this FDA report…

1.3. Films used in MAP

Edible biodegradable coatings are yet another variant of the smart film technology, where a film is used as a coating and applied directly on the food…

The use of MAP for whole and fresh-cut produce involves careful selection of the film and package type for each specific product and package size . Effective MAP of produce requires consideration of the optimal gas concentration, product respiration rate, gas diffusion through the film, as well as the optimal storage temperature in order to achieve the most benefit for the product and consumer. In addition, when selecting an appropriate film, one has to take into account the protection provided, as well as the strength, sealability and clarity, machineability, ability to label, and the gas gradient formed by the closed film (Zagory 1995).

Recently, the long list of films and commercially available MAP systems has been augmented with the conception of both smart and edible packaging systems (Guilbert and others 1996; Phillips 1996). “Smart” or “intelligent” packaging is being used in the fresh-cut industry and includes indicators of time and temperature, gas composition, seal leakage, and food safety and quality (Rooney 2000). Some intelligent systems alter package oxygen and /or carbon dioxide permeability by sensing and responding to changes in temperature. Other smart films incorporate chemicals into packets placed in the packaging system, with no contact with the product; an example would be the use of O₂ scavengers with O₂ indicators. Another type of smart film, developed with food safety in mind, is currently undergoing testing. This novel system, when incorporated into a packaging film, uses an antibody detection system to detect pathogens, and expresses a positive finding as a symbol on the surface of the package, thereby alerting food handlers to the presence of pathogens. Although this technology shows promise, it is still in its infancy and comprehensive assessments have yet to be performed. Several limitations have been suggested with this technology; for example, it would not likely be able to detect pathogens at concentrations below 10⁴ CFU/g or cm² and would not detect pathogens within the product.

Edible biodegradable coatings are yet another variant of the smart film technology, where a film is used as a coating and applied directly on the food (Guilbert and others 1996; Francis and others 1999). Wax has been used in China since the 12th and 13th centuries as an edible coating to retard desiccation of citrus fruits, and in the last 30 years, edible films and coatings made from a variety of compounds have been reported. Guilbert and others (1996) and Baldwin (1994) have extensively reviewed some of the newer edible films (see Tables VI-3 and VI-5). These films are gaining popularity due to both environmental pollution and food safety concerns (Padgett and others 1998). However, a number of problems have also been associated with edible coatings. For example, modification of the internal gas composition of the product due to high CO₂ and low O₂ can cause problems such as anaerobic fermentation of apples and bananas, rapid weight loss of tomatoes, elevated levels of core flush for apples, rapid decay in cucumbers, and so on (Park and others 1994).

Edible films may consist of four basic materials: lipids, resins, polysaccharides and proteins (Baldwin and others 1995). Plasticizers such as glycerol as well as cross-linking agents, antimicrobials, antioxidants, and texture agents can be added to customize the film for a specific use (Guilbert and others 1996). Plasticizers have the specific effect of increasing water vapor permeability. Therefore, their addition must be considered when calculating the desired water vapor properties of each specific film, since too much moisture can create ideal growth conditions for some foodborne pathogens. The most common plasticizer used to cast edible films is food-grade polyethylene glycol, which is used to reduce film brittleness (Koelsch 1994).

What is polyethylene glycol?

Link – http://en.wikipedia.org/wiki/Polyethylene_glycol – which causes nephrotoxicity (renal problems)

Link – http://en.wikipedia.org/wiki/Nephrotoxicity

What is a plasticizer?

Plasticizers (UK = plasticisers) or dispersants are additives that increase the plasticity or fluidity of a material. The dominant applications are for plastics, especially polyvinyl chloride (PVC). The properties other materials are also improved when blended plasticizers including concrete, clays, and related products. The worldwide market for plasticizers in 2000 was estimated to be several million tons per year.

Plasticizers work by embedding themselves between the chains of polymers, spacing them apart (increasing the “free volume”), and thus significantly lowering the glass transition temperature for the plastic and making it softer. For plastics such as PVC, the more plasticizer added, the lower its cold flex temperature will be. This means that it will be more flexible and its durability will increase as a result of it. Some plasticizers evaporate and tend to concentrate in an enclosed space; the “new car smell” is caused mostly by plasticizers evaporating from the car interior.

Plasticizers make it possible to achieve improved compound processing characteristics, while also providing flexibility in the end-use product… Plasticizers also function as softeners, extenders, and lubricants, and play a significant role in rubber manufacturing.

Other uses include:

• Phthalate-based plasticizers are used in situations where good resistance to water and oils is required. Some common phthalate plasticizers are:
  • Bis(2-ethylhexyl) phthalate (DEHP), used in construction materials and medical devices
  • Diisononyl phthalate (DINP), found in garden hoses, shoes, toys, and building materials
  • Bis(n-butyl)phthalate (DnBP, DBP), used for cellulose plastics, food wraps, adhesives, perfumes, and cosmetics – about a third of nail polishes, glosses, enamels, and hardeners contain it, together with some shampoos, sunscreens, skin emollients, and insect repellents
  • Butyl benzyl phthalate (BBzP) is found in vinyl tiles, traffic cones, food conveyor belts, artificial leather, and plastic foams
  • Diisodecyl phthalate (DIDP), used for insulation of wires and cables, car undercoating, shoes, carpets, pool liners
  • Di-n-octyl phthalate (DOP or DnOP), used in flooring materials, carpets, notebook covers, and high explosives, such as Semtex (plastic explosive). Together with DEHP it was the most common plasticizers, but now is suspected of causing cancer
  • Diisooctyl phthalate (DIOP), all-purpose plasticizer for polyvinyl chloride, polyvinyl acetate, rubbers, cellulose plastics, and polyurethane.
  • Diethyl phthalate (DEP)
  • Diisobutyl phthalate (DIBP)
  • Di-n-hexyl phthalate, used in flooring materials, tool handles, and automobile parts
  • and on and on…

Lipids, or waxes and oils, and resins such as shellac and wood rosin have been widely used for intact fruits and vegetables in two distinct forms, laminates and emulsions (Baldwin and others 1995). Lipid-based edible barriers are known for their low water vapor permeabilities. Koelsch (1994) found that the water vapor permeability of a cellulose-based emulsion barrier is dependent on the lipid moiety used; a minimum permeability can be achieved when stearic acid is used as the lipid. This is due to the effective barrier formed by stearic acid through an interlocking network. However, lipid-based edible films also require a support matrix to reduce brittleness, and have difficulty adhering to the hydrophilic cut surfaces of fruits and vegetables (Koelsch 1994; Baldwin and others 1995). Some of the most common compounds used for support matrices are modified celluloses of hydroxypropylmethyl, ethyl and methylcellulose, chitosan and whey protein isolate (WPI; Koelsch 1994).

*** Authors note: Steric acid is also known as tallow (animal and plant fatty acids used in the production of soap).

In general, polysaccharides such as cellulose, pectin, starch, carrageenan, and chitosan, can adhere to cut surfaces of produce and effectively allow gas transfer; however, they are not effective moisture barriers. Due to their CO₂ and O₂ permeabilities, polysaccharide-based films allow the creation of desirable modified atmospheres, an attractive advantage over plastic or shrink wrap MAP which can be labor intensive, expensive and environmentally harmful (Baldwin and others 1995). A number of cellulose derived coatings are available commercially, most taking advantage of the modified atmosphere effect of the barriers. Pro-long (Courtaulds Group, London) and Semperfresh (Surface Systems International, Ltd., Oxfordshire, U.K.) are examples of water-soluble composite coatings comprised of the sodium salt of carboxymethyl cellulose (CMC) and sucrose fatty acid ester emulsifiers (Baldwin and others 1995). Their properties are discussed in Table VI-6. A newer product called “Snow-White,” based on sucrose esters of fatty acids, has also been used to combat oxidative browning in the potato industry. Nature-Seal is a polysaccharide-based surface treatment that uses cellulose derivatives as film formers, but unlike Semperfresh and Pro-long, does not contain sucrose fatty acid esters. Nature-Seal is a browning inhibitor that is applied as a dip or spray and has been shown to delay ripening of whole fruits and vegetables, and to retard discoloration of peeled carrots and cut mushrooms.

*** Authors note: Sucrose is the organic compound commonly known as table sugar and sometimes called saccharose. This is the kind of processed sugar many health conscious people avoid, and which diabetics aren’t supposed to consume, though the natural sugars in fresh fruit is acceptable for diabetics. This is a blatantly deceiving practice.

Finally, proteins such as casein, soy, and zein, can also adhere to hydrophilic cut produce surfaces and are easily modified to form films; however, they also allow water diffusion (Baldwin and others 1995). Unlike lipid-based barriers, protein-based barriers do not require the addition of a support matrix, since the protein acts as both the water vapor barrier and structural component of the film (Koelsch 1994). Park and others (1994) reported the successful application of a corn-zein film to extend the shelf life of tomatoes. Color change, loss of firmness, and weight loss during storage were delayed, and shelf life was extended by 6 d in comparison to untreated tomatoes. The corn-zein product used in the above study was a commercial product that was brushed onto the tomatoes (Regular Grade F4000, INC Biomedicals, Inc.), and consisted of 54 g of corn-zein, 14 g of glycerine, and 1 g of citric acid dissolved in 260 g of ethanol. Park and others (1994) did not comment on the use of citric acid in the film solution; however, others have found that edible films composed of zein were more successful in preventing the rancidity of nuts when citric acid was added (Guilbert and others 1996).

*** Author’s note: Ethanol, also called ethyl alcohol, pure alcohol, grain alcohol, or drinking alcohol, is a volitile, flammable, colorless liquid. It is a psychoactive drug and one of the oldest recreational drugs. Best known as the type of alcohol found in alcoholic beverages, it is also used in thermometers, as a solvent, and as a fuel. In common usage, it is often referred to simply as alcohol or spirits.

In order to obtain an edible film that incorporates all the best qualities of these four basic materials, as well as fulfilling the specific conditions for each fruit or vegetable, manufacturers are now producing films comprised of different combinations. Some of the advantages and disadvantages of the four basic edible film barriers, as well as combinations thereof, are listed in Table VI-5 (discussed below).

Here is Table VI-3:

“Commercially available modified atmosphere packaging systems for small and large quantities of produce”

Edible Films¹

TAL Pro-Long (Courtaulds Group)
Blend of sucrose esters of fatty acids and sodium carboxymethylcellulose; depresses internal O₂ and is edible.
Pears

Nutri-Save
N, O-carboxymethychitosan edible film.
Pears, apples

Semperfresh, Nu-Coat Fo, Ban-seel, Brilloshine, Snow-White and White Wash products (Surface Systems Intl. Ltd.)
Sucrose ester based fruit coatings with sodium carboxymethyl cellulose products manufactured exclusively from food ingredients available in dip or spray.
Most fruits and vegetables, processed and whole potatoes (Snow-White and White-Wash)

PacRite products (American Machinery Corp.)
Variety of products, water-based carnauba-shellac emulsions, shellac and resin water emulsions, water-based mineral oil fatty acid emulsions, and so forth.
Apples, citrus, tomatoes, cucumbers, green peppers, squash, peaches, plums, nectarines

Fresh-Cote product line (Agri-Tech Inc.)
Variety of products including; shellac-based, carnauba-based and oil emulsion edible films.
Apples, pears, eggplant, tomatoes, cucumbers, stone fruits

Vector 7, Apl-Brite 300C, Citrus-Brite 300C (Solutec Corp.)
Vector 7 is a shellac-based film with morpholine; the Apl-Brite and Citrus-Brite are carnuba-based films.
Apples and citrus fruits

Primafresh Wax (S.C. Johnson)
Carnauba-based wax emulsion.
Apples, citrus and other firm-surfaced fruit

Shield-Brite products (Pace Intl. Shield-Brite)
Shellac, carnauba, natural wax and vegetable oil/wax and xanthan gum products.
Citrus, pears, stone fruit

Sta-Fresh Products (Food Machinery Corp.)
Natural, synthetic, and modified natural resin products and combinations thereof.
Citrus, apples, stone fruits, pomegranates, tomatoes, pineapple, cantaloupes, and sweet potatoes

Fresh Wax products (Fresh Mark Corp.)
Shellac and wood resin, oxidized polyethylene wax, white oil/paraffin wax products.
Citrus, cantaloupes, pineapples, apples, sweet potatoes, cucumbers, tomatoes and other vegetables

Brogdex Co. products
Carnauba wax emulsions with or without fungicides, emulsion wax, high shine wax, water-based emulsion wax, carnauba-based emulsion, vegetable oil, resin-based and concentrated polyethylene emulsion wax products.
Apples, melons, bananas, avocado, chayote, papaya, mango, pineapple, citrus, stone fruits.

FreshSeal^TM (Planet Polymer Technologies Inc. has licensed CPG Technologies of Agway, Inc. to produce)
A patented coating that slows the ripening process by controlling the O₂ and CO₂ and water vapor flowing in and out of the product. It can be tailored to the individual respiration rates of different fruit and vegetable varieties.
Currently available for avocado, cantaloupe, mangoes and papaya. Use on limes, pineapples and bananas is currently under investigation.

Nature-Seal^TM , AgriCoat (Mantrose Bradshaw Zinsser Group)
Composite polysaccharide-based coating using cellulose derivatives as film formers.
Sliced apples, carrots, peppers, onions, lettuce, pears, avocados, sliced bananas

Intelligent Systems

Activated Earth Films
Typically polyethylene bags with powdered clay material made of powdered aluminum silicates, incorporated into the film matrix. Possibly reduces ethylene concentration by facilitating its diffusion out of the bag.
Variable

Temperature Responsive Films (Landec Labs)
Films increase their gas permeabilities in response to temperature increases as well as increases in respiration. Stabilizes the modified atmosphere so it remains the same under various temperatures.
Specific for each product

CO₂ Scavengers FreshLock (Mitsubishi Gas Chemical Co.), Verifrais (Codimer Tournessi, Gujan-Mestras)
Sachet type product which is placed directly in the package and absorbs both carbon dioxide and oxygen.
Fruits and vegetables, coffee

Ethylene absorbents Ethysorb (StayFresh Ltd), Ageless C (Mitsubishi Gas Chemical Company), Freshkeep (Kurarey), Acepack (nippon Greener), Peakfresh (Klerk Plastic Industrie, Chantler Packaging Inc.)
Sachet type product which is placed directly in the package and absorbs ethylene. They are composed of a variety of products such as aluminum oxide, potassium permanganate, activated carbon, and silicon dioxide.
Fruits and vegetables

Antimicrobial Films-unsure of commercial availability

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So let’s take a look at what some of these “food safety” MAP products actually are, as listed in the above table:

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Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes which are dissolved in ethyl alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph (gramaphone) records were also made of it during the pre-1950s, 78-rpm recording era.

Shellac is one of the few historically appropriate finishes (including casein paint, spar varnishes, boiled linseed oil and lacquer) for early 20th-century hardwood floors, and wooden wall and ceiling paneling.

From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was replaced by nitrocellulose lacquer in the 1920s and 1930s.

(Source: http://en.wikipedia.org/wiki/Shellac)

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Morpholine is a common additive, in parts per million concentrations, for pH adjustment in both fossil fuel and nuclear power plant steam systems. Morpholine is used because its volatility is about the same as water, so once it is added to the water, its concentration becomes distributed rather evenly in both the water and steam phases. Its pH adjusting qualities then become distributed throughout the steam plant to provide corrosion protection. Morpholine is often used in conjunction with low concentrations of hydrazine or ammonia to provide a comprehensive all-volatile treatment chemistry for corrosion protection for the steam systems of such plants. Morpholine decomposes reasonably slowly in the absence of oxygen at the high temperatures and pressures in these steam systems.

The European Union has forbidden the use of Morpholine in fruit coating.

Morpholine is widely used in the USA, Canada, Australia and other parts of the world as a food additive for use as a component or coating for fruits and vegetables. However, the use of Morpholine is prohibited in the European Union, those countries where its use is permitted are fully aware of these restrictions. Consequently, they have strict protocols to ensure waxes containing Morpholine are not used for fruit destined for the UK and the EU.

Morpholine is not permitted in Europe because it is known to be a precursor of N-nitrosomorpholine, a carcinogen.

(Source: http://www.salltd.co.uk/news_item.jsp?file=2010-09-29%20Morpholine%20residues%20detected%20in%20apples%20from%20Chile.html)

(Source: http://en.wikipedia.org/wiki/Morpholine)

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Carboxymethyl cellulose (CMC) or cellulose gum is a synthesized cellulose derivative.

CMC is used in “food science” as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream. As a food additive, it has E number E466. It is also a constituent of many non-food products, such as K-Y Jelly, toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing and various paper products. It is used primarily because it has high viscosity, is non-toxic, and is hypoallergenic. In laundry detergents it is used as a soil suspension polymer designed to deposit onto cotton and other cellulosic fabrics creating a negatively charged barrier to soils in the wash solution. CMC is used as a lubricant in non-volitile eye-drops (artificial tears). Sometimes it is methyl cellulose (MC) which is used, but its non-polar methyl groups (-CH₃) do not add any solubility or chemical reactivity to the base cellulose.

Following the initial reaction the resultant mixture produces approximately 60% CMC plus 40% salts (sodium chloride and sodium glycolate). This product is the so-called Technical CMC which is used in detergents. A further purification process is used to remove these salts to produce pure CMC which is used for food, pharmaceutical and dentifrice (toothpaste) applications. An intermediate “semi-purified” grade is also produced, typically used in paper applications.

CMC is also used in pharmaceuticals as a thickening agent. CMC is also used in the oil drilling industry as an ingredient of drilling mud, where it acts as a viscosity modifier and water retention agent. Poly-anionic cellulose or PAC is derived from CMC and is also used in oilfield practice.

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Paraffin – medicinal liquid paraffin is used to aid bowel movement in persons suffering chronic constipation; it passes through the gastrointestinal tract without itself being taken into the body, but it limits the amount of water removed from the stool. In the food industry, where it may be called “wax”, it can be used as a lubricant in mechanical mixing, applied to baking tins to ensure that loaves are easily released when cooked and as a coating for fruit or other items requiring a “shiny” appearance for sale.

It is often used in infrared spectroscopy, as it has a relatively uncomplicated IR spectrum. When the sample to be tested is made into a mull (a very thick paste), liquid paraffin is added so it can be spread on the transparent (to infrared) mounting plates to be tested.

Mineral oil has also seen widespread use in biotechnology for preventing the evaporation of small volumes of liquid during heating. Polymerase chain-reaction samples may need to be overlaid with a layer of mineral oil to prevent evaporation during the high heat (95 °C) required to denature DNA.

Paraffin wax as a food grade substance is used in:

• Shiny coating used in candy-making; although edible, it is non-digestible, passing right through the body without being broken down
• Coating for many kinds of hard cheese, like Edam cheese
• Sealant for jars, cans, and bottles
• Chewing gum additive

It is also used for:

• Candle-making
• Coatings for waxed paper or cloth
• Investment casting
• Anti-caking agent, moisture repellent, and dust-binding coatings for fertilizers
• Agent for preparation of specimens for histology
• Bullet lubricant – with other ingredients, such as olive oil and beeswax
• Crayons
• Solid propellant for hybrid rocket motors
• Component of surf-wax, used for grip on surfboards in surfing
• Component of glide wax, used on skies and snowboards
• Friction-reducer, for use on handrails and cement ledges, commonly used in skateboarding
• Ink. Used as the basis for solid ink different color blocks of wax for thermal printers. The wax is melted and then sprayed on the paper producing images with a shiny surface
• Microwax: food additive, a glazing agent with E number E905
• Forensics aid: the nitrate test uses paraffin wax to detect nitrates and nitrites on the hand of a shooting suspect
• Antiozonant agents: blends of paraffin and micro waxes are used in rubber compounds to prevent cracking of the rubber; the antiozonant waxes can be produced from synthetic waxes, FT wax, and Fischer Tropsch wax
• Mechanical thermostats and actuators, as an expansion medium for activating such devices
• “Potting” guitar pickups, which reduces microphonic feedback caused from the subtle movements of the pole pieces
• “Potting” of local oscillator coils to prevent microphonic frequency modulation in low end FM radios.
• Wax baths for beauty and therapy purposes
• Thickening agent in many Paintballs, as used by Crayola
• An effective, although comedogenic, moisturizer in toiletries and cosmetics such as Vaseline
• Prevents oxidation on the surface of polished steel and iron

(Source: http://en.wikipedia.org/wiki/Paraffin)

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N(6)-Carboxymethyllysine (CML), also known as N(epsilon)-(carboxymethyl)lysine, is an advanced glycation endproduct (AGE). CML has been the most used marker for AGEs in food analysis.

An advanced glycation end-product (AGE) is the result of a chain of chemical reactions after an initial glycation reaction. Side products generated in intermediate steps may be oxidizing agents (such as hydrogen peroxide), or not (such as beta amyloid proteins). “Glycosylation” is sometimes used for “glycation” in the literature, usually as ‘non-enzymatic glycosylation.’

AGEs may be formed external to the body (exogenously) by heating (e.g., cooking);or inside the body (endogenously) through normal metabolism and aging. Under certain pathologic conditions (e.g., oxidative stress due to hyperglycemia in patients with diabetes), AGE formation can be increased beyond normal levels. AGEs are now known to play a role as proinflammatory mediators in gestational diabetes as well.

The formation and accumulation of advanced glycation endproducts (AGEs) has been implicated in the progression of age-related diseases. AGEs have been implicated in Alzheimer’s Disease,cardiovascular disease,and stroke.The mechanism by which AGEs induce damage is through a process called cross-linking that causes intracellular damage and apoptosis.They form photosensitizers in the crystalline lens, which has implications for cataract development.Reduced muscle function is also associated with AGEs.

AGEs may be less, or more, reactive than the initial sugars they were formed from. They are absorbed by the body during digestion with about 30% efficiency. Many cells in the body (for example, endothelial cells, smooth muscle, and cells of the immune system)from tissue such as lung, liver, kidney, and peripheral blood bear the Receptor for Advanced Glycation End-products (RAGE) that, when binding AGEs, contributes to age- and diabetes-related chronic inflammatory diseases such atherosclerosis, asthma, arthritis, myocardial infarction, nephropathy, retinopathy, periodontis, and neuropathy.. There may be some chemicals, such as aminoguanidine, that limit the formation of AGEs by reacting with 3-deoxyglucosone.

The total state of oxidative and peroxidative stress on the healthy body, and the accumulation of AGE-related damage is proportional to the dietary intake of exogenous (preformed) AGEs, the consumption of sugars with a propensity towards glycation such as fructose and galactose. (So naturally, this AGE is used to coat fructose engorged fruit!!! Real safe…)

AGEs affect nearly every type of cell and molecule in the body, and are thought to be one factor in aging and some age-related chronic diseases.They are also believed to play a causative role in the vascular complications of diabetes mellitus.

They have a range of pathological effects, including increasing vascular permeability, inhibition of vascular dilation by interfering with nitric oxide, oxidising LDL, binding cells including macrophage, endothelial, and mesangial cells to induce the secretion of a variety of cytokines and enhancing oxidative stress.

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Gelatin (or gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen inside animals’ skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen, and is classified as a foodstuff and therefore carries no E Number. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.

Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the boiled crushed bones, connective tissues, organs and some intestines of animals such as domesticated cattle, chicken, and pigs. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts to a liquid when heated and solidifies when cooled again. Together with water, it forms a semi-solid colloid gel.

The worldwide production amount of gelatin is about 300,000 tons per year (roughly 600 million lb).On a commercial scale, gelatin is made from by-products of the meat and leather industry.Gelatin is derived mainly from pork skins, pork and cattle bones, or split cattle hides; contrary to popular belief, horns and hooves are not used.The raw materials are prepared by different curing, acid, and alkali processes which are employed to extract the dried collagen hydrolysate. These processesmay take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products.

(Source: http://en.wikipedia.org/wiki/Gelatin)

Authors note… And so the practical joke of the century from the villainous FDA? Vegetarians and vegans have all this time been eating organic fruit and veggies covered in pig, beef, and chicken byproducts. Oh, they must get a kick out of themselves!

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Could this food safety practice actually be causing harm and promoting disease and harmful pathogens?

Oh, most certainly, according to the FDA report.

In fact, it after reading this report, I am very suspicious that the recent outbreaks of food-borne illness caused from produce may X have ironically been caused by this scientific process of food safety.

Remember the great spinach scare of the 2006, when almost all prepackaged washed and ready to eat spinich was recalled due to the strain of E. coli called 0157:H7? Several of those infected during that outbreak were diagnosed with hemolytic uremic syndrome, a serious form of kidney failure (remember, the kidneys are your renal system, a side effect of which is mentioned above).

How about the recent February 2011 recall of broccoli, where a number of broccoli products sold under the Signature Café, TFarms and Raley’s labels were recalled due to the risk of Listeria food poisoning?

It seems most if not all of these recalls have to do with “fresh cut” or “washed and ready to eat” produce, as well as whole produce.

So let’s take a look at the report to see what this Map film can do for our little pathogenic food poisoning friends…

3.2. Pathogenic organisms

…MAP produce is vulnerable from a safety standpoint because modified atmospheres may inhibit organisms that usually warn consumers of spoilage, while the growth of pathogens may be encouraged. Also, slow growing pathogens may further increase in numbers due to the extension of shelf life. Currently, there is concern with the psychrotrophic foodborne pathogens such as L. monocytogenes, Yersinia entercolitica and Aeromonas hydrophila, as well as non-proteolytic C. botulinum, although clearly a number of other microorganisms, especially Salmonella spp., E. coli O157:H7 and Shigella spp., can be potential health risks.

3.3. Clostridium botulinum (botulism)

…there is some concern about the use of MAP with respect to this organism (Zagory 1995). Depending on the product in a MA package, the level of O₂ can decrease rapidly if the product is temperature abused and product respiration increases, leaving a highly anaerobic environment ideal for the growth and toxin production of C. botulinum (Francis and others 1999)…

…in 1987, four circus performers in Sarasota, FL became ill with symptoms of botulism after consuming coleslaw prepared from packaged shredded cabbage purchased three weeks earlier in New Orleans (Solomon and others 1990). Researchers suspected that the cabbage had been packaged using MAP and that contaminated cabbage further contaminated the dressing, leading to the recovery of C. botulinum type A toxin and spores from the dressing.

…Lilly and others (1996) found that only 0.3% (1 of 337) of sampled shredded cabbage obtained from retail suppliers in the United States contained C. botulinum. However, the products tested had all been stored at 4°C (39.2°F), below the minimum for growth of proteolytic C. botulinum…

Growth and toxin production of C. botulinum before obvious product spoilage has also been observed on Agaricus bisporus mushrooms (Sugiyama and Yang 1975) and potato slices (Dignan 1985). As well, Austin and others (1998) performed challenge studies using both nonproteolytic and proteolytic strains of C. botulinum on MAP fresh-cut vegetables and found that samples of butternut squash (5°C [41°F], 21 d) and onion (25°C [77°F], 6 d) appeared organoleptically acceptable when toxin was detected. It was also demonstrated that toxin production by C. botulinum varied with the vegetables tested. Only nonproteolytic strains growing on butternut squash were capable of producing neurotoxin at temperatures as low as 5°C (41°F ) in 21 d, whereas proteolytic strains were able to produce toxin on all vegetables tested (onion, butternut squash, rutabaga, romaine lettuce, stir-fry and mixed salad), except coleslaw at 15°C (59°F) and higher (Austin and others 1998)…

Fresh mushrooms and tomatoes have also been shown to contain spores of Clostridium spp., and therefore the possibility of botulism associated with these MAP products must not be ignored (Zagory 1995).

3.4. Listeria monocytogenes

Recently, concerns about possible pathogen contamination in MAP produce have focused on L. monocytogenes due to its ability to grow at refrigeration temperatures (NACMCF 1999). Numerous researchers have reported that this organism can remain largely unaffected by MAP, while the normal microflora is inhibited (Amatanidou and others 1999; Francis and O’Bierne 1997, 1998). Thus, although MAP produce can remain organoleptically acceptable, L. monocytogenes, with a reduced microflora and, especially if low levels of lactic acid bacteria are present, can grow at low temperatures to potentially harmful levels during the extended storage life of a MAP produce product…

Early studies showed that L. monocytogenes inoculated onto broccoli, asparagus and cauliflower was unaffected by a modified atmosphere of 3% CO₂, 18% O₂ and 79% N₂ for 10 d at 10°C (Berrang and others 1989a). Further studies by Beuchat and Brackett (1990a) clearly demonstrated that L. monocytogenes increased significantly in number on lettuce stored in a modified atmosphere of 3% O₂ and 97% N₂…

…Francis and O’Beirne (1997) also reported that the growth of L. monocytogenes was stimulated by nitrogen flushing at 8°C (46.4°F). In addition, increasing CO₂ levels from 10 to 20% has been reported to stimulate the growth of L. monocytogenes in a surface model system (Amanatidou and others 1999).

Challenge studies conducted by Farber and others (1998) focused on commercially available packaged vegetables and salads, as well as vegetables processed to mimic foodservice conditions. The importance of refrigeration was clearly demonstrated as L. monocytogenes population levels remained constant on all fresh-cut, processed and packaged vegetables stored at 4°C (39.2°F), with the exception of butternut squash and carrots on which the levels increased and decreased, respectively. At 10°C (50°F), the growth of L. monocytogenes was supported on all vegetables tested with the exception of chopped carrots, where the population decreased by 2 log units over 9 d. The inhibitory properties of raw, uncooked carrots and carrot juice on the growth of L. monocytogenes have been previously reported (Beuchat and Brackett 1990b). As well, Jacxsens and others (1999) reported a decline in L. monocytogenes on both Brussels sprouts and carrots packaged under a modified atmosphere (2 to 3% O₂, 2 to 3% CO₂, and 94 to 96% N₂) and stored at 7°C (44.6°F)…

…and the authors concluded that these conditions might allow L. monocytogenes to reach potentially hazardous levels during the shelf life of the product…

The effects of competition between the indigenous microflora and pathogens on MAP produce have not been studied extensively. However, in a recent study, Francis and O’Beirne (1998) used a surface model agar system to examine the effects of storage atmosphere on L. monocytogenes and the competing microflora (Pseudomonas fluorescens, P. aeruginosa, Enterobacter cloacae, Enterobacter agglomerans and Leuconostoc citreum). The findings suggested that MAP conditions (5-20% CO₂, balance N₂ and 3% O₂) might increase the growth rate of L. monocytogenes…

…Liao and Sapers (1999) also reported that P. fluorescens strains inhibited the growth of L. monocytogenes on endive leaves and spinach, possibly due to the production of a fluorescent siderophore by the pseudomonads. In general, at 3% O₂, a level often reached in commercial MAP packages, it appeared that growth of the inoculated mixed natural population was decreased, whereas L. monocytogenesproliferated.

Reports of L. monocytogenes growing on sliced apples in controlled atmosphere (Conway and others 1998) and peeled potatoes in vacuum-packages (Juneja and others 1998) at abusive temperatures provide further evidence that this organism may pose a safety risk with respect to certain MAP fruit and vegetable products, and reiterates the importance of Good Agriculture Practices (GAP), Good Manufacturing Practices (GMP) and HACCP for produce post-harvest handling and processing.

More research needs to be done to examine the influence of different atmospheres, background microflora and storage temperatures on the survival and growth of L. monocytogenes on MAP fresh-cut produce.

3.5. Aeromonas hydrophila

Aeromonas spp. can be found on a wide variety of foods, as well as in most aquatic environments and most often causes gastroenteritis, and occasionally septicemia (Kirov 1997)… A. hydrophila can grow at refrigeration temperatures, and several studies have shown that growth is not affected by low O₂ levels (1.5%) and CO₂ levels up to 50% (Francis and others 1999). A survey of 97 prepared salads found A. hydrophila to be present in 21.6% of them, significantly lower than in meat products tested (Fricker and Tompsett 1989). Hudson and De Lacy (1991) also did a small survey of 30 salads and found A. hydrophila in only one salad package not containing mayonnaise. They surmised that the mayonnaise lowered the pH of the food, thereby inhibiting the growth of or inactivating the aeromonads present…

Berrang and others (1989b) determined that although at both 4°C (39.2°F) and 15°C (59°F), the shelf life of broccoli, asparagus and cauliflower was prolonged by MAP (that is, 11-18% O₂, 3-10% CO₂, 97% N₂), it did not negatively affect the growth of resident or inoculated A. hydrophila. Interestingly, the organism was detected on most lots obtained from the commercial producer. Therefore, for storage periods of 8-21 d, depending on the product, A. hydrophila increased from roughly 10⁴ to 10⁸ or 10⁹ CFU/g, and product that appeared suitable for consumption was heavily contaminated with the pathogen. As with L. monocytogenes, the CO₂ levels that were inhibitory to A. hydrophila (that is, >50%) also damaged the product (Bennik and others 1995)…

3.6. Other pathogens of concern with respect to MAP produce

Organisms such as Salmonella, Shigella, E. coli, and various enteric viruses, such as hepatitis A, have been implicated in produce outbreaks, and, therefore, there is concern about their behavior under modified atmosphere conditions (Zagory 1995; Amanatidou and others 1999). A 1986 outbreak of shigellosis was traced back to commercially distributed MAP shredded lettuce; 347 people were affected in two west Texas counties (Davis and others 1988). Fernandez-Escartin and others (1989) tested the ability of three strains of Shigella to grow on the surface of fresh-cut papaya, jicama, and watermelon and reported that populations increased significantly when the inoculated product was left at room temperature for 4-6 h. Shigella is not part of the normal flora associated with produce, but can be passed on as contaminants by infected food handlers and contaminated manure and irrigation water.

More recently, an outbreak of Salmonella Newport was reported in the U.K., associated with the consumption of ready-to-eat salad vegetables (PHLS 2001). To date, nine human cases have been identified with the isolated strain from the implicated salad vegetables having an identical PFGE pattern to three of the human isolates.

Salmonella Typhimurium and L. monocytogenes actually had an increased growth rate at these concentrations; growth increased from 0.011 and 0.031µ/h to 0.023 and 0.041 µ/h for S. Typhimurium and L. monocytogenes, respectively. In general, E. coli O157:H7, S. Hadar and S. Typhimurium were only inhibited by CO₂ levels that caused damage and spoilage to the produce (Piagentini and others 1997; Amanatidou and others 1999; Francis and others 1999). A modified atmosphere of 3% O₂ and 97% N₂ also had no significant effect on E. coli O157:H7 inoculated onto shredded lettuce, sliced cucumber, and shredded carrot and incubated at 12 and 21°C (21.6 and 69.8°F) (Abdul-Raouf and others 1993). At 5°C (41°F), populations of viable E. coli O157:H7 declined on stored vegetables; however, at 12 and 21°C (53.6 and 69.8°F), populations increased, demonstrating the importance of refrigeration temperatures in maintaining product safety. Richert and others (2000) who, although not studying MAP, reported that E. coli O157:H7 could survive on produce (broccoli, cucumbers and green peppers) stored at 4°C (39.2°F) and proliferate rapidly when stored at 15°C (59°F). In 1993, there were two foodborne outbreaks of enterotoxigenic E. coli (ETEC) linked to carrots in a tabouleh salad served in New Hampshire and to an airline salad on a flight from North Carolina to Rhode Island (CDC 1994). Although these carrots were of U.S. origin, ETEC is a common cause of diarrheal illness in Mexico and developing countries that import fresh product to North America. Research on the behavior of this pathogen on fresh and fresh-cut product, both under MAP and without MAP, seems warranted…

…A more recent study, investigating the survival of C. jejuni on MAP fresh-cut cilantro and lettuce, found that refrigeration temperatures in combination with a modified atmosphere of 2% O₂, 18% CO₂ and 80% N₂ can be favorable for bacteria (Tran and others 2000). Due to the microaerophilic nature of Campylobacter spp., which require 5% O₂, 10% CO₂ and 85% N₂ for optimal growth, the investigators suspected that a low O₂ modified atmosphere may provide an environment conducive to survival of the pathogen…

-=-

Table VI-2: Polymers, film types and permeability available for packaging of MAP produce:

Edible Films
O₂ permeability (mL.mm/m².d.atm)
-
CO₂ permeability (mL.mm/m².d.atm)
Relative Humidity

Pectin
57.5
-
-
87

Chitosan
91.4
-
1553
93

Wheat (gluten)
190/250
-
4750/7100
91/94.5

Na caseinate
77
-
462
77

Gluten-DATEM
153
-
1705
94.5

Gluten-beeswax
133
-
1282
91

Na casenate/Myvacet
83
-
154
48

MC/MPMC/fatty acids
46.6
-
180
52

MC and beeswax
4
-
27
42

Gluten-DATEM and beeswax
<3
-
15
56

Gluten-Beeswax and beeswax
<3
-
13
56

Methylcellulose-palmitic acid
78.8
-
-
100

Zein
0.36²
-
2.67²
0.116³

Cozeen
0.89²
-
5.25²
0.407³

Polyethylene
8.3²
-
26.1²
-

Polypropylene
0.55²
-
-
0.00065³

Sucrose polyester
2.10²
-
-
0.00042³

Smart Films

• O₂scavengers with O₂indicators
• antibody based detection systems for detection of microbial pathogen

Antimicrobial filmsi) Edible

• Chlorinated phenoxy compound with biocide incorporated into the polymer layer (that is, nisin, lysozyme)
• Chlorine dioxide with biocide incorporated into polymer layer
• Edible films with sorbic acid, sodium benzoate, benzoic acid and potassium sorbate
• Pine based volatiles added to edible film
• Horseradish extract added to edible film

ii) Non-edible films/products

• Propyl paraben dispersed in a polymer emulsion (Permax 801 or Carboset)
• LDPE with Imazalil
• LDPE with grapefruit seed extract
• Gas, as produced by sachets or other materials to produce sodium metabisulfite to obtain the production of sulfite

This list of ingredients includes substances that many people have high allergic reactions to, including wheat (gluten) and milk (caseinate), and ones that are just downright bad for your health, including Chlorine, corn byproducts, and other animal fatty acid byproducts.

-=-

So now at least you know. That shiny, healthy looking high-pro glow that is emanating from your fresh store-bought produce is more than likely this MAP – a film consisting of any number of inorganic, unhealthy compounds, including pork rinds and chicken bones!

The most important factor here is to understand that in an attempt prolong shelf life and reduce natural spoilage of our produce, these film covers are also creating an environment for bad pathogens to grow. And since the produce shows no signs of spoilage or contamination, the consumer may never know what is actually thriving thanks to that prolonged life allowed by modern, yet impossibly dangerous and deceiving food science.

And so once again, this is your Federal Food and Drug Administration at work.

When will we learn that the FDA is in the business of making its government owned corporations lives easier, by deregulating the rules that govern the food and drug industries and by allowing just about anything to be called “edible” and “food”, while simultaneously destroying the lives of anyone who tries to heal or cure disease without the FDA’s permission… and stealing their patents to boot? And now arresting farmers who transport raw milk across state borders as if milk is a illicit drug?

What is it going to take to make you stand up to this beast… this tyrant?

Less fluoride, perhaps…

h/t to Reality Blogger

More From Dr. Mercola:

Refuse to Eat These Foods - They Could Destroy Your Reproductive Organs
There's a "protection racket" going on to tell you it's safe - but find out how foods that contains them can possibly disrupt your reproductive cycle and may even cause a miscarriage. Also contains a poison found to cause cancer in rat studies...

This Menace Killed 50% of Rats Tested - But It's Hiding in Your Water, Air and Food
Also kills human cells within 24 hours - even at dilutions of 100,000 times... And is linked to 20 adverse health effects, including birth defects, infertility, and cancer. Find out the 2 ways you bypass its damage, inside...

NEW YEAR'S TAX TO HELP RATION OBAMACARE

As Americans start the new year, they face a new Obamacare tax – that’s scheduled double in 2013 -- will kick in to fund “comparative effectiveness research” that will supposedly help the government save money by finding ways to ration healthcare.

Critics of Obamacare are up in arms over this since Obama promised his new health care program wouldn't cost American citizens "a dime to cover the costs nor would they face rationing of services," said political strategist and attorney Mike Baker.

"Nancy Pelosi told us the health care bill had to be passed and then we'd find out what was contained in it. Well, it passed and so far all we hear are its costs," Baker stated.

The new tax follows the transfer of about $500 billion dollars from the already decreasing Medicare to the new Obamacare, Baker stated.

This latest semi-secret tax is being levied so the feds will have the necessary cash to pay bureaucrats to examine everyone’s health records and, in turn, the government can save money by cutting back on care. The official plan, as noted by Judicial Watch's blog this week, is to conduct research to find out which drugs, medical procedures, tests and treatments work best.

"It’s part of a “little-known provision” of the president’s socialist takeover of the nation’s healthcare system," wrote the Judicial Watch blogger.

The new tax will create a new quasi-governmental agency (Patient-Centered Outcomes Research Institute or PCORI) created by Obamacare to provide information about the “best available evidence to help patients and their health care providers make more informed decisions.”

PCORI claims its research is intended to give patients a better understanding of the prevention, treatment and care options available.

To conduct this valuable work, PCORI needs cash. That’s where the new, little-known tax kicks in. Beginning in 2012, Uncle Sam will charge insurance companies a new fee to fund the PCORI’s research. The tax will be $1 per person in 2012 and will double in 2013 and increase with inflation in the following years. Insurers will soon receive guidance on the new tax from the Internal Revenue Service (IRS).

As with other corporate taxes, Americans can expect to have the additional fees passed on to them through either higher premiums or reduced coverage.

Obama has already given this sort of medical effectiveness research a big chunk of change. In fact, his disastrous 2009 economic stimulus bill included more than $1 billion for this kind of work through a different government agency.

When his Affordable Care Act passed, the newly created PCORI became the official center to find ways to more “effectively and appropriately” prevent, diagnose, treat, monitor and manage health conditions.

Most Americans are opposed to Obama’s hostile takeover of the nation’s healthcare system and two separate federal courts -- in Florida and Virginia -- have ruled it unconstitutional. The Virginia ruling came in 2010 and the Florida decision, referred to as “another legal blow” by a mainstream newspaper, came last year.

The U.S. Supreme Court is scheduled to hear the case in March 2012.

Judicial Watch has been a leader in comprehensively investigating Obamacare and has uncovered details related to secret healthcare meetings between powerful unions and Health Secretary Kathleen Sebelius, waivers to companies and unions exempting them from inconvenient provisions of the new law and the regulation and funding of Obamacare in general.

Judicial Watch also obtained internal Justice Department documents that suggest Supreme Court Justice Elena Kagan helped coordinate the Obama Administration’s legal defense of the healthcare law while she served as Solicitor General. JW has long believed that Kagan could be Obama’s political operative on the Supreme Court. After all, she is a liberal activist with a thin resume, little legal experience and no absolutely no judicial experience.

By NWV News Writer Jim Kouri
Originally Posted 1:00 AM Eastern on January 6, 2012 at
 NewsWithViews.com

Today the following article was in our newspaper.

New fee coming for medical effectiveness research

WASHINGTON (AP) — Starting in 2012, the government will charge a new fee to your health insurance plan for research to find out which drugs, medical procedures, tests and treatments work best. But what will Americans do with the answers?

The goal of the research, part of a little-known provision of President Barack Obama's health care law, is to answer such basic questions as whether that new prescription drug advertised on TV really works better than an old generic costing much less.

But in the politically charged environment surrounding health care, the idea of medical effectiveness research is eyed with suspicion. The insurance fee could be branded a tax and drawn into the vortex of election-year politics.

The Patient-Centered Outcomes Research Institute — a quasi-governmental agency created by Congress to carry out the research — has yet to commission a single head-to-head comparison, although its director is anxious to begin.

The government is already providing the institute with some funding: The $1-per-person insurance fee goes into effect in 2012. But the Treasury Department says it's not likely to be collected for another year, though insurers would still owe the money. The fee doubles to $2 per covered person in its second year and thereafter rises with inflation. The IRS is expected to issue guidance to insurers within the next six months.

"The more concerning thing is not the institute itself, but how the findings will be used in other areas," said Kathryn Nix, a policy analyst for the conservative Heritage Foundation think tank. "Will they be used to make coverage determinations?"

The institute's director, Dr. Joe Selby, said patients and doctors will make the decisions, not his organization.

"We are not a policy-making body; our role is to make the evidence available," said Selby, a primary care physician and medical researcher,

But insurance industry representatives say they expect to use the research and work with employers to fine-tune workplace health plans. Employees and family members could be steered to hospitals and doctors who follow the most effective treatment methods. Patients going elsewhere could face higher copayments, similar to added charges they now pay for "non-preferred" drugs on their insurance plans.

Major insurers already are carrying out their own effectiveness research, but it lacks the credibility of government-sponsored studies.

Not long ago, so-called "comparative effectiveness" research enjoyed support from lawmakers in both parties. After all, much of the medical research that doctors and consumers rely on now is financed by drug companies and medical device manufacturers, who have a built-in interest in the findings. And a drug maker only has to show that a new medicine is more effective than a sugar pill — not a competing medication — to win government approval for marketing.

The 2009 economic stimulus bill included $1.1 billion for medical effectiveness research, mainly through the National Institutes of Health. It was not considered particularly controversial. But things changed during the congressional health care debate, after former GOP vice presidential candidate Sarah Palin made the claim, now widely debunked, that Obama and the Democrats were setting up "death panels" to ration care.

As a result, lawmakers hedged the new institute with caveats. It was set up as an independent nonprofit organization, with a .org Internet address instead of .gov. The government cannot dictate Selby's research agenda. And there are limitations on how the Health and Human Services department can use the research findings in decisions that affect Medicare and Medicaid.

Selby says the institute is taking seriously the term "patient-centered" in its name. Patients will not be merely subjects of research; they and their representatives will be involved in setting the agenda and overseeing the process.

"We are talking about patients as partners in the research," said Selby. Findings will be presented in clear language — a kind of Consumer Reports approach — so that patients and doctors can easily draw on them to make decisions.

"Our goal, our hope, is that over time, by involving patients in research, two things will happen," said Selby. "One is that we will start asking questions in a more practical fashion, so the results would speak more consistently to questions that patients want to know the answers to. And two is that, by our example of involving patients in the research, trust will rise." He expects to unveil the institute's proposed research agenda in the next few weeks.

Former Medicare administrator Gail Wilensky says that agenda should focus on high-cost procedures and drugs on which the medical community has not developed a consensus, and which have widely different patterns of use around the country. A Republican, Wilensky believes opposition to the institute's work is shortsighted.

"This just strikes me as a component of finding ways to treat better and spend smarter," she said.

___

Online: Patient-Centered Outcomes Research Institute: www.pcori.org

January Depression

Mental health experts will tell you, their busiest month is upon you.

Do you ever wonder why January is so depressing? How many of us had expectations for the holiday season that just weren't met?  Or how many of us just aren’t prepared for our goals and expectations we set for ourselves in the New Year.

- maybe you didn't get as many Christmas cards as you hoped
- or the "right" present
- you gave presents that weren't reciprocated
- you weren't invited to the party you wanted
- your kids were difficult
- your money is short
- you ate too much
- you drank too much
- you were reminded how difficult your family is
- your suffering isn't miraculously replaced by joy or hope

Or is it only a week or two into January and you have already broken one or more of your New Year’s Resolutions. Or perhaps you live somewhere where it is cold and bleak, bringing down your mood or enhance certain medical chronic medical conditions…

January 21st is Depression Day… recognizing this condition and its presence after the holidays in January.

As difficult as it may be… try to remember the good things around you and find at least one thing that you can be joyful about!

h/t to Whooton’s World

Related:

Recession Induced Suicides