14 Foods you Should Never Eat

It seems every time you try to make a healthy food choice, some new research tells you, “NO, DON’T EAT THAT!!” At the end of the day, it’s not only frustrating, but incredibly confusing, too. The link below, 14 Foods you Should Never Eat  is a somewhat new list, with some obvious choices (artificial food coloring), but also some new ones like sprouts. See, that’s where it gets confusing since sprouted everything seems to be all the rage! Take a peek….maybe make a few adjustments to your diet. We’re veering into a new year, so the timing is perfect! If you have any questions and/or other suggestions for the list, please post and share.

 

http://www.rodalenews.com/food-ingredients-avoid

One of the 14 foods you should never eat

 

Splenda downgraded from “safe” to “caution”

Note from Dr. Manning: Our new patient history paperwork specifically asks about artificial sweetener consumption because I oftentimes find a link between consumption and inflammation. I do not personably consume artificial sweeteners of any kind and suggest the same to my patients.

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Group Cites Need to Evaluate Forthcoming Italian Study Linking Artificial Sweetener to Leukemia in Mice

June 12, 2013

splendaThe Center for Science in the Public Interest is downgrading sucralose, the artificial sweetener better known by the brand name Splenda, in its Chemical Cuisine guide to food additives. The nonprofit food safety watchdog group had long rated sucralose as “safe,” but is now placing it in the “caution” category pending a review of an unpublished study by an independent Italian laboratory that found that the sweetener caused leukemia in mice. The only previous long-term feeding studies in animals were conducted by the compound’s manufacturers.

CSPI’s Chemical Cuisine gives the artificial sweeteners saccharinaspartame, and acesulfame potassium “avoid” ratings, the group’s lowest. CSPI considers rebiana, a natural high-potency sweetener obtained from stevia, to be “safe,” though deserving of better testing.

“Sucralose may prove to be safer than saccharin, aspartame, and acesulfame potassium, but the forthcoming Italian study warrants careful scrutiny before we can be confident that the sweetener is safe for use in food,” said CSPI executive director Michael F. Jacobson.

Despite its concerns about the risk posed by artificial sweeteners, CSPI says consumers who drink soda are still probably better off drinking diet soda than sugar-sweetened soda, which poses the greater and demonstrable risks of obesity, diabetes, heart disease, gout, tooth decay, and other health problems. Soft drinks—diet or regular—often contain questionable food dyes and so-called caramel coloring that is contaminated with cancer-causing 4-methylimidazole. To avoid the risks of both sugars and non-caloric sweeteners, CSPI urges people to switch to water, seltzer water, flavored unsweetened waters, seltzer mixed with some fruit juice, or unsweetened iced tea.

CSPI has also made new entries in Chemical Cuisine for some other natural, high-potency sweeteners that aren’t widely used yet but are on the horizon. Monkfruit extract, used in some foods, contain substances called mogrosides that are about 200 times sweeter than sugar, but with an aftertaste described as licorice-like. Monkfruit, also known as Luo Han Guo and Lo Han Kuo, has been used as food in China for several hundred years. Monatin is a plant-based sweeter derived from the root of a shrub found in South Africa that is supposedly some 3,000 times sweeter than sugar. Those two sweeteners might also prove to be safe, but CSPI gives them a “caution” rating on the basis of inadequate testing.

Chemical Cuisine includes much more than sweeteners. While most of the additives will be disclosed on ingredients lists, some will not. Transglutaminase is a naturally occurring enzyme that’s presumably safe on its own. Known informally as “meat glue,” the enzyme lets chefs or manufacturers fuse together inexpensive cuts of beef into the distinctive shape of more expensive filet mignon. Besides cheating consumers, that practice can result in a less-safe steak since bacteria ordinarily confined to the surface of the steak are driven into the interior.

Castoreum is a rarely used additive that CSPI, as well as the Food and Drug Administration, assume to be safe. Any food manufacturer that actually uses it will likely list it among “natural flavorings” on ingredient lists and not disclose where castoreum actually comes from: the anal castor sacs of beavers.

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Manning Wellness Clinic  2702 McKinney Ave, s. 202   Dallas, TX 75204

214-720-2225  www.manningwellness.com

Manning Wellness Clinic is a top-rated comprehensive chiropractic clinic servicing

Uptown, downtown, Park Cities and the Oak Lawn areas of Dallas.

 

Chiropractic for Cancer Patients

Note from Dr. Manning: I believe strongly that cancer patients benefit from chiropractic care. Chiropractic can help to alleviate pain and discomfort; assist with the absorption of medication; and allow your body to function more efficiently,  therefore strengthening your body’s ability to fight disease.  Chiropractic can not cure cancer, but it can help in a patient’s battle with the effects of this insidious illness. If you or a family member are fighting cancer, please schedule a time to speak to me personally.  http://manningwellness.com/schedule-a-free-consultation/

Cancer Treatment Centers of America Highlighted in ACA News Cover Story

Groundbreaking, Integrated Approach to Treatment Demonstrates Commitment to Patient-centered Care

Arlington, Va.—The American Chiropractic Association (ACA) today announced that Cancer Treatment Centers of America (CTCA)—a pioneer in integrative care, incorporating chiropractic services and other supportive therapies into its advanced, evidenced-based cancer treatments—is the focus of the cover story in the August 2013 issue of ACA News.

At CTCA’s five regional hospitals, chiropractic physicians work on teams alongside surgeons and oncologists to support cancer patients during their treatment. Its patient-centered approach came from a simple question, “If your mother had cancer, how would you want her to be treated?” CTCA’s founder, Richard J. Stephenson, lost his mother to cancer and wished that her treatment had been more focused on providing comprehensive care in addition to the advanced treatment options she needed.

Chiropractic physicians joined CTCA’s staff 10 years ago (due to patient demand), allowing its hospitals to offer truly comprehensive, integrated treatment under one roof. If a patient complains about a headache due to a new chemotherapy drug, his or her treatment team might first suggest the patient try a chiropractic adjustment as opposed to going on yet another medication.

According to Jeffrey Sklar, DC, eastern regional director in the department of chiropractic at CTCA, “We are not treating cancer, we are treating patients with cancer; it is whole-person care. And that is what got me turned on about chiropractic to begin with.”

CTCA’s model has influenced the way oncologists, surgeons and other clinicians around the country think about treating cancer patients. Whole-person cancer treatment combined with a compassionate, nurturing environment—known as the Mother Standard of Care—provides patients with much needed support during treatment.

“I applaud CTCA as an institution for its dedication to treating the whole patient by offering therapy aimed at combating the difficult side-effects of grueling cancer treatments, as well as the cancer itself,” said ACA President Keith Overland, DC. “I am truly inspired by my colleagues at CTCA, who are making a real difference in the quality of life for people undergoing cancer treatment.”

The August 2013 issue of ACA News, featuring more on chiropractic’s role in supporting patients at CTCA, and CTCA’s important support for the chiropractic profession and partnership with ACA, is available on ACA’s website. ACA News is the association’s flagship publication.

The American Chiropractic Association (ACA), celebrating its 50th anniversary in 2013, is the largest professional association in the United States representing doctors of chiropractic. ACA promotes the highest standards of patient care and professional ethics, and supports research that contributes to the health and well-being of millions of chiropractic patients. Visitwww.acatoday.org.  

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