Why I don’t use protein powders…and why you shouldn’t either!

The protein powder craze is one health trend that you should definitely avoid, and I’m about to tell you why!

Chose Whole Foods and Whole Dried Foods, organic of course!

Learn what protein powders to avoid and why!

Even with all their amazing health claims on everything from weight loss to better workouts to rock solid abs, I never felt drawn to protein powders. My feeling was always to stay close to nature with my foods, and I just wasn’t sure how a vanilla or chocolate or strawberry-flavored powder felt like anything except an overly processed food. Over the years, I started to hear from clients who were getting sick from these powders – mainly pain in the lower back, bad skin, insomnia, depression and kidney troubles. In every case, the symptoms occurred AFTER starting high doses of protein powder. As I started to look at the ingredients on different labels, I knew that my intuition on this one had been right all along.

Not a Whole Food

Most people mistakenly think that protein powders are just whole foods ground up into a powder form, and that is definitely not true. In fact, in order to get a high protein count, you have to extract the proteins out of the food and leave the rest behind. Otherwise, you could not get anywhere near a high protein concentration. And with protein powders, the more protein, the better.

Pea protein is the worst offender, especially for people who may react to these unnatural extracted proteins. That’s right…pea protein is an extracted protein, made in a lab, and it’s got a high glutamate concentration so it can affect you in the exact way as Monosodium Glutamate, or MSG. I’ve had a few clients who taking high doses of protein powders and they complained of migraine headaches, anxiety, and sensitivity to light or sound. Once we took the pea protein out of their diet, all symptoms disappeared.

Note: ALL pea protein is extracted, even if it’s 100% certified organic. The same protein powders can be used in diet and weight loss shakes as well as body-building blends.

Not Natural

Many protein powders contain “natural” flavors (note: the word “natural” is not regulated and can mean just about anything), artificial coloring and/or artificial sweeteners, none of which are good for your health. You can also find Genetically Modified (GMO) ingredients and/or Whey Protein Isolate, another high glutamate/extracted ingredient which is non-vegan and usually not organic so it can be high in antibiotics and pesticides too.

Not Regulated

Since protein powders are considered a “food” and not a supplement, they’re not actually regulated by the Food and Drug Administration (FDA). In a few cases, independent studies found high levels of heavy metals in certain ingredients such as organic brown rice protein. If your protein powder contains dangerously high levels of arsenic, cadmium or lead, how would you know? You won’t. Until it’s too late that is, and I don’t want that to happen to you!

Many of the ingredients in the mass-produced protein powders come from India and China, and they are not regulated for quality or contaminants. Those low-quality ingredients are most likely irradiated as well.

Hard on the Kidneys

So you’ve got an extracted unnatural powder protein that was heated to super-high temperatures, stripped of its fiber and is no longer a whole food. (Yikes!) What’s your natural, organic body going to do with that? You’ll have excess acid and uric acid build-up that’s created from the metabolic waste in trying to digest and break down all those proteins. Your skin and kidneys carry the burden of trying to release excess acids. You might smell an “acidic or tangy” odor in your sweat. Over time, the kidneys can become weaker and the risk of getting kidney stones or kidney disease can increase. Eating a high acid diet is also not good for your pH health. An anti-cancer diet is an alkaline diet, not a a high acid diet.

Not Around Long Enough to Know

The boom of high protein diets helped to make protein powders a new diet trend. Just read any Paleo, Dukan, Atkins or low carb diet website and you will see everyone is talking about protein – protein – protein.  I’ve even heard people talking about cricket protein powders (and surely that’s coming from China so imagine what’s in it, really).

But here’s the deal –  you can still eat plenty of protein if that’s your thing. Just choose whole foods! There are plenty of natural, vegan, organic whole food plant protein options out there. Since protein powders simply haven’t been around long enough to know if there are long-term consequences to your health, why take a chance?

Choose Real Whole Organic Food

Your body was designed to eat whole foods.

Here are 5 plant-based whole food protein sources:

  • 164g chickpeas = 14.53g  protein
  • 118g pumpkin seeds = 35.21g protein
  • 143g almonds = 30.34g protein
  • 140g sunflower seeds = 29.09g protein
  • 30g hemp hearts protein (3 Tbsp.) = 15.00g protein

Okay to Eat: Organic hemp protein, flax seed and spirulina powder. These are all whole foods; that means the whole seed or algae is dried and ground into a powder form. (The powders you want to avoid are the processed foods, such as “extracted, hydrolyzed, and protein isolates.”)

Best to Avoid: Pea protein, whey isolate, any hydrolyzed protein, natural flavors, aspartame, beet powder (if non-organic, this is usually GMO).

Other good vegetable/plant-based sources of protein include organic spirulina powder, sprouted mung beans, lentils, sesame seeds and dark leafy bitter greens.

You can make a super-healthy Green Smoothie with pumpkin seeds, hemp seeds, tahini (sesame seed paste), almonds and spirulina plus some fresh dark, leafy greens for an all-natural plant-based protein meal. You deserve the very best in health so I say choose the best!

Find out why you should avoid the latest protein powder craze

More on Blenders and pH Health:

More on Green Smoothies:

Do you need to eat 100% raw food for success? How much raw food is best?

Recently the New York Times ran an article in their online blog section entitled “Growing Up on Raw Foods” where the author discussed whether or not it is safe to raise children on a 100% raw food diet. I found this article to be very interesting for a number of reasons and I am so happy that it highlights some important factors to consider when transitioning to a raw food or vegan diet.

How much raw food do you need to eat for success?

Getting Iron and B12 on Vegan or Raw Foods

First, the author points out that children who eat a vegan or raw food diet have higher risk of anemia and vitamin B12 deficiency. As many of you know, I am a huge advocate of eating dark leafy green vegetables, which in my opinion, are the most important food to add to any diet, whether it be a vegan, vegetarian, gluten-free, Paleo, diabetic, heart healthy or weight loss diet. In fact, I wrote an article called My Boyfriend Followed my Raw Food Diet and Got Anemia to try and get people thinking about eating more leafy greens for a good vegan source of iron. B12 is also a valid concern (and actually meat eaters are often deficient in B12 too due to low absorption); for that I always recommend a high quality B12 supplement. Note: I do not recommend liquid B12 supplements because many people develop gum sensitivity and/or nerve pain in the teeth from B12 in liquid form.

Accepting your % of raw food

But, the highlight of this article for me was to read about how some well-known raw foodists are changing their 100% raw food status and are eating more cooked food in their diet:

“Some longtime raw-food evangelists are rethinking their devotion. Jinjee Talifero, who runs a raw-food education company with her husband, Storm, in Santa Barbara, Calif., was 100 percent raw for most of the last 20 years, until about a year ago, when financial and other considerations made it difficult to continue feeding their five children, ages 6 to 19, that way. “It was always like a borderline thing to keep enough weight on them,” she said, and getting proteins from cashews and almonds was proving too expensive.

Her children also ran up against social problems. “They were socially isolated, ostracized and simply left out,” said Ms. Talifero, who now incorporates cooked food in the family’s diet.

Sergei Boutenko, 29, a filmmaker in Ashland, Ore., ate only raw from 9 to 26, and for years his family preached the virtues of the diet. But, he said, “there was this constant hunger,” and the raw children he met seemed “underdeveloped and stunted.”

He now eats about 80 percent raw, with occasional meat and dairy. “When it takes 15 hours to make a raw food lasagna that wipes out two days of your life, it’s better to just make a vegan or vegetarian lasagna and move on with your day,” he said.”

The Daily Mail UK website had an article on raw food recently where Australian raw food advocate and follower of a fruitarian or 80-10-10 diet Freelee the Banana Girl explained that she remains ‘raw until four’ – meaning she eats no cooked or heated food until 4pm.

These articles make me so happy because finally, the raw food world seems to be letting go of the 100% perfect raw food pedestal. Even Gabriel Cousens (author of Conscious Eating) says that you can get the same results with eating an 80% raw food diet as you can with 100% raw food, but it will just take you a little longer to get there.

A high raw food diet is usually more than 2/3 or 66% raw food, and 80% is excellent

The conclusion: It’s ok to eat a high raw food diet, as long as you focus on quality of food and:

  • Choose organic fruit and veggies wherever possible
  • Prepare your food with loving intention
  • Avoiding processed foods and chemical food additives
  • Eat cooked food without guilt (because you are 100% human!)
  • Cook your food in healthy ways without heated oils, frying or charring the food

Remember, balance is the key to success. As Dr. Bernard Jensen says, “One cup of coffee won’t kill you, but one glass of orange juice won’t cure you either.”

What’s my % of RAW?

I was 100% for 2 years until I started traveling more and then I dropped down to 90% raw to accommodate my schedule, eating plain steamed veggies, an occasional plain baked potato or organic brown rice. After 8 years on the raw food path, I now sit comfortably at a high raw food diet which means I eat 85-100% raw food. My daily diet consists of green smoothies, green juices, huge salads, sprouts, nuts, seeds, fresh wheatgrass shots, homemade sauerkraut, kombucha and occasionally some organic cooked black beans, chickpeas, steamed vegetables, veggie soup with homemade broth, organic brown rice or red quinoa. I mostly follow the Hippocrates Diet or Ann Wigmore style of eating. Technically speaking, I am not a vegan because I do eat raw organic honey and other bee products like royal jelly on occasion. I made some mistakes with my raw food diet nutritionally along the way, and I’m going to reveal all my lessons learned in a new ebook, so stay tuned!

If you’re going to keep your new diet habits as a healthy way of living for life, it has to be a sustainable for life. Many experts agree that you have to eat at least 50% raw food to start seeing and feeling results (more energy, improved skin, better digestion, anti-aging & cellular repair, reversal of disease). Whether you’re eating 60 percent, 80 percent, 90 percent or 100 percent raw food, the most important thing to allow yourself to be is 100% human. As you go through the years of your life, your percentage of raw food may increase or decrease, and that’s okay! No matter what, the percentage of raw food that you are eating should feel right for you.

> Are you trying to transition to a raw food, vegan or vegetarian diet and feeling overwhelmed with all of the different opinions out there?

> Are you struggling emotionally and socially with changing your diet and feeling isolated or confused?

> Are you eating a healthy raw food or vegan diet and still feel tired, have trouble sleeping, or suffer from skin problems, hair loss, brittle nails, digestive problems, anxiety, depression, infertility, or dental problems?

> Do you want to change your diet but simply don’t know where or how to begin?

For more on how to start a raw food diet, how to do a detox at home or what minerals you may specifically be deficient in, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

To read the New York Times article in its entirety, go here: Growing Up on Raw Foods

To read the Daily Mail UK article in its entirety, go here: ‘I lost 3st eating vast “mono meals”: Controversial diet guru who consumes 5lb of potatoes in one go says single-food feasts are key to weight loss and health

More on Raw Food:

Think your Mediterranean Green Olives are a ‘safe, clean’ food? Think again!

I continue to try to dispel the myth that I hear over and over again when people tell me, “But I don’t eat processed foods” or “I NEVER eat Monosodium Glutamate (MSG)” or “the veggie restaurant I go to doesn’t use any additives in their food.”

What I hope to teach is that we have to be responsible for what we put in our mouths.

Monosodium Glutamate (MSG), Ribonucleotide, Disodium Inosinate, and Disodium Guanylate are all flavor enhancers which add a salty, savory taste to foods. They overstimulate the taste in food, making a bland food taste exceptionally good. They also overstimulate the brain, and are known as “excito-toxins”. They can be listed either by the food additive name or by the food additive number (sometimes called ‘E numbers’): 621, 635, 631 and 627.

Legally, these food additives can also be ‘disguised’ in terms such as spices, yeast extract, hydrolyzed vegetable protein, natural flavors, flavoring, glutamic acid, hydrolyzed vegetable oil, torula yeast, autolyzed yeast, sodium caseinate, and monocalcium glutamate.

Of course, these additives can also be listed by their real name, as in the case of the examples below. But would you think that a simple can or jar of olives would contain flavor enhancers to chemically alter the taste? Well, they can!

In this blog post, we look at Mediterranean Green Olives, all exported from Spain. I found these particular items in a supermarket in Bolivia, South America, but you will recognize these brands in any supermarket in the world.

Ybarra Green Olives, a product of Spain, with Monosodium Glutamate (MSG)

In the first example, we look at Ybarra Green Olives stuffed with Jalapeños (or Aceitunas Verdes Rellenas in Spanish). Looking right on the list of ingredients, you will clearly see Monosodium Glutamate (or Glutamato Monosodico in Spanish). Looking on the Ybarra website, I saw that they do NOT list any ingredient information for any of their products. However, I did find the following statement:

“We care about our consumers’ health. That’s why we include nutritional labels on all our products to communicate, in a transparent way, nutritional information and ingredients of each one of them.”

Well, I do thank them for that!

Carbonell Spanish Green Olives with Pepper, with Monosodium Glutamate (MSG)

In the next example, we look at Carbonell Spanish Green Olives with Paprikou, or Pepper. Again, right on the list of ingredients it is easy to see Monosodium Glutamate (MSG). On the Carbonell website, I saw that they do NOT list any ingredient information for any of their products. Interestingly enough, I did find the following 2 statements:

“Carbonell olives with Pimento Pepper paste are allergen-free” and “Carbonell black olives are allergen-free.”

There was no mention of the Green Olive with Pepper, Monosodium Glutamate or any other allergen information on the website.

Fragata Green Olives with Pimento, with Monosodium Glutamate (MSG)

Finally, we look at Fragata Spanish Green Olives stuffed with Pimento. On the list of ingredients, we can quickly see Monosodium Glutamate (MSG). On the Fragata website, I saw that they do NOT list any ingredient information for any of their products. (Are we seeing a pattern here?)

What do you want to see on the list of ingredients?

Ripe olives, water, salt.

When buying olives in a jar or can, try to stay away from flavored olives (like lemon, garlic or pimento). Anything flavored is much more likely to contain MSG. Plain is your safest bet.

If you see the word “spices” or “natural flavorings” on the ingredient list of olives, don’t buy it! In the USA, I find that food companies are a bit more savy, and they use other ingredients which already contain MSG and them hide it in the term “spices.” All legal, of course.

What are the best olives to buy?

The best olives to buy are fresh, organic olives cured naturally with fresh lemon, fresh garlic or fresh herbs. My favorite place to buy fresh green or black olives is at the Friday organic market outside of Shuk Hanamal at Tel Aviv Port, in Tel Aviv, Israel. Once you taste a real fresh olive, you will quickly understand the inferior quality and flavor from a jarred or canned olive full of chemical additives.

A “clean diet” must be MSG-free!

All of this information may seem overwhelming at first, but isn’t it time to learn the truth? Especially if on your “clean and safe” diet, you are still experiencing migraines, insomnia, anxiety, heart palpitations, restless leg syndrome, dizziness, vertigo, irritability, moodiness, depression, sensitivity to sound and light and/or a general feeling of malaise and lack of energy?

Even small amounts of Monosodium Glutamate (MSG) in the diet, as little as 3-4 times per week, can make a person symptomatic for the entire week. Imagine how someone may feel when they are unknowingly eating MSG 3-4 times per day!

Not everyone will experience the same exact symptoms, because flavor enhancers like MSG will over-stimulate the brain in individuals in different ways, depending on their body chemistry and sensitivity. Look at the rates of depression, anxiety, insomnia, ADHD and autism absolutely sky-rocketing every year and compare that to the amounts of flavor enhancers (or excito-toxins) hidden in foods and in the diet, and it will quickly become apparent that we are facing an epidemic with the chemical additives in our food.


Always look at the ingredients before making a decision to buy. It’s takes less than 30 seconds, and over time, you will know what brands are safe and what brands are not. In restaurants, you always have to be careful, because waitstaff and even chefs are simply not trained on the level of food additive allergies and intolerances. In restaurants, I only order salads with no dressing and a side of lemon or lime. If there are canned or jarred olives on the salad, I don’t eat them.

More on Food Additives:

Restaurant Cards for Celiac, Gluten-Free & MSG-Free

The best part of world travel is the excitement and adventure of exploring new places, meeting new people and experiencing different cultures. The worst part if you are sensitive to gluten or Monosodium Glutamate (MSG) can be the food. While most people dream of eating exotic foods from around the globe, food allergy sufferers see it as a minefield, one which is even harder to negotiate a language barrier. And yes, this applies even to raw foodists! It can be very difficult in foreign countries to explain that you don’t want bread with your salad or croutons or crostini or some other fried breaded condiment on top. It can be even more difficult to ask for a salad dressing with no MSG and sauces with no MSG. Even if you do order something fresh like homemade salsa or guacamole, there can be hidden added ingredients like chili sauce which will inevitably contain MSG. The result? Spending your perfect dream vacation night at home in bed with a migraine, itchy rash, puffy face or rapid heartbeat wondering why you can’t seem to relax on your holiday! No way, we don’t want that!

Actually, these recommendations apply to any high-raw food people eating out, even in their own country…and you will soon see why.

A connection between Gluten Foods and MSG/Ribonucleotide Intolerance?

On thing that I have found in my experience is that the majority of foods that contain MSG also contain gluten. I discovered this in my own health journey when trying to determine the cause of an unbearably itchy rash that I suffered with for 2 years while living in Australia. After finally going on an elimination diet and taking all wheat and gluten out of my diet, my rash improved by about 85%. But, I was still occasionally eating flavored rice crackers, dried seaweed and flavored tofu products which have no gluten but do contain ribonucleotide, the food additive that I now know was the cause of my ‘ribo rash’.

After I removed all ribonucleotide-containing foods out of my diet, the rash cleared entirely, 100% without any reoccurrence! And, I went back to eating plain wheat and gluten products with no problem (this was about 1 year before I went on a raw food diet). What I discovered is that most snack foods, soups, sauces dressings, and flavored foods that contain MSG and/or ribonucleotide, also contain gluten.

It is my opinion that some people are in fact misdiagnosed with a gluten intolerance when actually they have an intolerance to MSG and ribonucleotide but are ‘labeled’ with a gluten allergy because it’s an easy and obvious label to put on a patient with the ‘typical’ gluten intolerant complaints. (Note: Gluten intolerance is different to a full gluten allergy (Celiac Disease) and most people fall into the intolerant category, one which is not able to be tested for definitively). When you look at the reactions that people get from gluten vs. MSG and ribonucleotide (itchy rash, migraine headache, insomnia, irritability, anxiety, puffiness, bloating, etc.), you will see that they are nearly identical reactions.

I’ve even seen many raw food clients who still complain of itchy rashes because, for example, they may be eating Vegenaise as a treat or they complain of headaches from drinking high-protein shakes with pea protein (another form of MSG in disguise). Even nutritionists and raw food chefs come to me for an Iridology session and we identify offending food additives in their diet which are making them sick. My point is: people don’t know about food additives and they are not taught about them in school!

Well, if the ‘experts’ don’t know how to eat clean food themselves, then how can one possibly eat gluten and additive-free food while traveling?

How to Order ‘Clean’ Food on the Road

First, order salads with no salad dressing. Ask for plain fresh lemon on the side. If you like, you can also ask for some extra-virgin olive oil. I personally bring my own organic cayenne pepper, cumin and paprika to add to all of my salads in restaurants.

Stay away from sauces, even if they look fresh and smell yummy. Yes, a little bit can do a lot of harm (think migraine on the beach under the moonlight, not good!).

MSG is a flavor enhancer and excito-toxin that overstimulates the brain

In Asia, you will always have to be careful with MSG, because in addition to the sauces, they love to add MSG in powder form to food. Take the gluten-free restaurant card that I suggest you travel with below and add “NO MSG” in the language that you need. You can use Google Translate for this. Take care of the details before you leave for your trip.

In South America, if you are sensitive to food additives, you will most likely have a problem with their salt which has a non-caking agent in it called Yellow Prussiate of Soda (YPS), a derivative of arsenic. This has proved to be a huge problem for me on my travels in Central America and South America, but luckily I figured out the problem pretty quickly. Bring your own Himalayan Salt. Add the words “No SALT” in Spanish “Sin Sal” to the bottom of your gluten-free restaurant card.

Do NOT trust what the waitstaff tell you.

That applies to all countries, everywhere, all the time. People who are not sensitive to gluten or MSG have no idea what’s in a chipotle sauce or a aioli sauce or a soup stock cube. They are thinking, ok this person can’t eat bread or Chinese food. I have had some of the best restaurants (and raw food restaurants) serve me food containing MSG or ribonucleotide when they swore there was none. I’m sure that has happened to many others too! Be sure your card gets to the chef.

Plan B

If unsure, don’t eat it! Why take the chance? It’s simply not worth it. In a bind, I have ordered plain rice or a plain baked potato or plain steamed veggies because that was the only uncontaminated food I could order. This will happen on occasion if you are traveling in different countries. I would rather lose 1% of my ‘perfect rawness’ and eat clean, safe food than eat some crazy raw food chipotle taco that is going to make me sick for 2 days. Every time I’ve had to do that, I have been so happy with my decision!

Use Restaurant Cards for Celiac and Gluten-Free

In addition to what I recommended above, definitely consider using the awesome restaurant cards for Celiac and Gluten-Free. These are available for free from celiactravel.com and are available in 54 languages. If you combine using these cards with a little bit of know-how, you are much more likely to get a clean, safe meal. Remember, most foods that contain gluten also contain MSG. In many countries, it will be difficult (or even impossible) to explain what MSG and ribonucleotide are (hey, it’s difficult even in the USA!). By using the card, you are explaining in a concise, easy way that will less stressful for you and there is a much better chance that the chef will understand your request. In my case, I simply cross out the part about milk, eggs, cheese, meat and fish being ok for me to eat.

It’s a good idea to laminate your card to keep it clean and readable during your travels.

Here are some example of the Celiac & Gluten Restaurant cards:

English Gluten-Free card (from celiactravel.com)

Spanish Gluten-Free Card (from celiactravel.com)

French Gluten-Free Card (from celiactravel.com)

Thai Gluten-Free Card (from celiactravel.com)

Even a Mongolia Gluten-Free Card! (from celiactravel.com)

Don’t forget, It’s a good idea to laminate your card to keep it clean and readable during your travels. Enjoy your trip, and enjoy health travels!

If you liked this article, check out my post on Why I don’t buy 90% of the ‘food’ at WholeFoods.

More on Traveling Raw:

Sea Salt with Chemical Additives?! Check for E535 Yellow Prussiate of Soda (YPS)

A food additive to AVOID: Yellow Prussiate of Soda

Just when you think you are eating a natural, whole and pure diet, think again. It’s crazy that we now have to even check the label of the salt we buy, but it’s a true sign of the times. Can food manufacturers save money but ‘cutting’ their food the same way drug dealers ‘cut’ their drugs with fillers? You bet! And can the fillers be dangerous, the same way they can be in drugs? Absolutely!

It’s an interesting story how I discovered the latest culprit in my food additive most ‘unwanted’ list.

E535 or Yellow Prussiate of Soda (YPS) as a Non-caking Agent in Salt…What is it??

A client of mine recently completed a 10-day green juice fast and colon detox cleanse under my care. He broke the fast by eating only fresh raw fruits for 2 days and he felt amazing. On the third day of eating, he ate only fruits in the morning and the went to a friend’s house and ate a plain baked potato with salt (no butter, no margarine, no herbs or seasonings). That night, he suffered terribly with hot flashes, restless sleep (insomnia), headaches, irritability and general unease. At no point during or after the detox did he feel this way so it was a real surprise to him and he contacted me first thing in the morning.

When we spoke, I was sure he had ‘snuck’ something else into his diet. He was adamant that he only had a baked potato and salt. Finally, I said, “Ok, let’s find about more about the salt.” He want back to the friend’s house and found a Morton Sea Salt with the following ingredients: Sea Salt, Yellow Prussiate of Soda.

It only took a fast bit of google research to realize that the Yellow Prussiate of Soda was what affected him.

Just an additive in salt? Yes! (What we should really be asking is Why does even plain salt need an additive now too??) Well, remember what I said about ‘cutting the drug’ with cheap fillers to make more money? Yep, it’s a sad, sick reality that the food industry is in the business of making money (NOT food).

First, I checked on Wikipedia to understand what the heck this stuff is. Here is what I found:

What is Sodium Ferrocyanide (Yellow Prussiate of Soda)?

Yellow Prussiate of Soda is Sodium ferrocyanide in its hydrous form (which means Sodium ferrocyanide with water). This is how Wikipedia describes Sodium ferrocyanide: “Sodium ferrocyanide is a chemical additive known as E 535 in the EU. It is added to road and food grade salt as an anticaking agent. When combined with iron, it converts to a deep blue pigment called Prussian blue. In photography, it is used for bleaching, toning, and fixing. It is used as a stabilizer for the coating on welding rods. In the petroleum industry, it is used for removal of mercaptans. Sodium ferrocyanide is produced industrially from hydrogen cyanide.

I don’t know about you, but to me, that definitely doesn’t sounds like something that is safe for human consumption!

So I decided to search a bit further and look for the MSDS for Sodium ferrocyanide. Every chemical made by man has what’s called a Material Data Safety Sheet (MSDS) which by law has to list what the chemical is and what type of harm can be experienced if ingested, if inhaled or in exposed to on the skin. On sciencelab.com, I found this:

Morton Salt MSDS

“Potential Acute Health Effects: Extremely hazardous in case of ingestion. Hazardous in case of skin contact (irritant), of eye contact (irritant), of inhalation.” Scrolling down a bit, I read this: “Ingestion: Do not induce vomiting. Loosen tight clothing such as a collar, tie, belt or waistband. If the victim is not breathing, perform mouth-to-mouth resuscitation. Seek immediate medical attention.

Just to be sure, I checked the Morton’s Sea Salt label again. I didn’t see anything about any warning of ingestion.

Instead, the label claims, “Morton has selected a sea salt perfect for all types of cooking and seasoning.”

Well, it seemed pretty clear to me that my client suffered a serious side effect from the additive in this sea salt. Since he had just fasted for 10 days on juice, his body was even cleaner than most and I’m sure that’s why his body reacted. But how many people are reacting to this additive every day and have no idea that the cause of their troubles was in their sea salt? And how many children are affected, their bodies being so much smaller than an adult and therefore having the potential of a more serious reaction? I mean, a chemical additive made from cyanide?!?!

I had to do something. So I went to the Morton website and filled out their contact form. This was my comment:

As a consumer, I am asking you to reconsider your choice of toxic ingredients in your salt. Have you looked at the MSDS for Yellow Prussiate of Soda? I would not even take a bath in your salt for fear that the toxins would enter my skin (would you take a bath in arsenic???) Seriously, there is simply no need to add a chemical to salt. Salt is salt. This country needs more natural whole and pure and less poison. My client was awake all night last night with hot flashes, restless sleep and a headache after having potatoes with nothing but potato and your Morton Fine Sea Salt. I am so sad to sea what so-called food companies are peddling as food.

I was so angry and I felt betrayed, because my client had trusted me, and I did not even think to warn him about eating salt!! It was an immediate reaction to the feeling that I want to protect people from this crap, and I didn’t expect a response. But, to my surprise, they responded immediately. They asked if I still had the sea salt and would I be willing to send it in for testing. A spark of hope entered my mind…maybe these food companies aren’t that bad, maybe they had a bad batch with too much of the Yellow Prussiate of Soda and maybe they are doing their best to resolve the issue. I really felt hopeful that somehow Morton was going to ‘fix’ this problem. I instantly replied, offering the sample and asking how it should be sent. They responded by asking for my address saying they would send a mail packet for me to return the sample to them at no cost. I was actually excited!

Days passed and I did not receive the mailer. 2 weeks passed. 3 weeks passed. I thought, hmmm..this is strange. So I emailed Morton again asking for an update on the mailer. And guess what?

They never replied. And they never sent a mailer. In short, they didn’t do anything.

Should I have been surprised? Not really. All of this only confirms and reaffirms what I have been saying all along: The food industry is in the business of making money (NOT food).

Monosodium Glutamate (MSG) in table salt in Bali

Even with ‘normal’ salt, you have to check the label. Look at this container of table salt I found in Bali, Indonesia at many ‘so-called’ health food and even raw food restaurants…yes the second ingredient on the list is Monosodium Glutamate (MSG), and it’s right there in the label for the world to see. The third ingredient is a new way of listing Ribonucleotideas ‘Ribotide,’ another excito-toxin food additive and flavor enhancer that can give you the same reaction as MSG and an uncontrollably itchy rash to boot.

So if you got a screaming migraine headache after eating your hippie raw food salad next to the rice fields in Ubud, it was probably not from the spirits or the full moon.

Do you see Anticompactante YPS on this list of ingredients?

Here is yet another offending salt I saw when I was recently in Costa Rica. Do you see the ‘Anticompactante YPS‘ on this label? That sure sounds like Yellow Prussiate of Soda to me! Luckily I found this on my first morning in Costa Rica, and I avoided adding any salt to my salads for the remainder of my stay.

People think I am crazy for pointing this stuff out, but do you know how many people suffer from headaches, anxiety and insomnia and are on medications for it? What’s crazy to me is that I am the only one talking about this!!

For anyone who has done a detox, juice fast, colon cleanse, liver flush or raw food diet, please be aware that when your body is cleaner, you will most definitely be more sensitive to these types of chemical additives, and you may find yourself reacting to a food that previously you were able to eat with seemingly no problem.

Get into the habit of reading all of your food labels, including salt!

Ferrocianuro de sodio [E-535]: Yellow Prussiate of Soda

And again, another salt I found, this time in Colombia (and also Ecuador). In this salt there is added fluoride, which most expats in South America know is bad so many already don’t buy it. But, no one seems to be talking about the obvious offender.

Do you see ‘Ferrocianuro de sodio [E-535]‘ on this 130g. container of Refisal brand Sal? In Spanish, you may also see it listed as ‘amarillo prusiato de soda (YPS)’ on a label. Both of these are, yep you guessed it….Yellow Prussiate of Soda. E-535 is the universal food additive number for this chemical additive.

In some countries, the additive name – Yellow Prussiate of Soda – will be listed on the food label, and in other countries you will see the chemical additive number. As a number, Yellow Prussiate of Soda can be listed as E535, E-535 or 535. In the above example, they’ve listed both.

Yet another example is this so-called “heart healthy” salt sold in Israel. As you can see, it contains E535 right there on the label. (By the way, the “normal” unhealthy salt in Israel also contains Yellow Prussiate of Soda too!).

This “healthy” salt in Israel contains E535 or Yellow Prussiate of Soda!

Since I’ve been made aware of this additive, I have noted people’s reactions to it, anything from hot flashes, itchy rashes, red bumps on the skin, cracked skin rashes, irritability, increased heart rate, achy joints and insomnia to general malaise.

When removing the chemically-infected salt from their diet and replacing it with a Himalayan or pure sea salt with no additives, all symptoms disappeared, permanently.

Be sure to watch out for other derivatives of cyanide also used in salt: E536 Potassium ferrocyanide and E538 Calcium ferrocyanide. The most common one used is E535 Sodium ferrocyanide.

I personally use large/coarse Himalayan salt crystals in a grinder.

As Dr. Fred Bisci, a 80-year old 100% raw food vegan wisely says, “When in doubt, leave it out!”

More on Food Additives:

MSG hidden in Packaged Foods: Why I don’t buy 90% of the ‘food’ at WholeFoods

What’s Wrong with WholeFoods?

It’s not easy to be the messenger of bad news when so many people love and revere WholeFoods. Well, I love them too…and there are things that I do buy there which I will mention later. But as the title to this article states, I do not buy 90% of their food. And today I’m going to tell you why.

Now of course WholeFoods does sell meat, dairy and cooked foods…so right away, I wouldn’t buy those. But I know a lot of you do, and you mistakenly believe that if you buy food at WholeFoods, that it’s organic, non-GMO and chemical-free. That is simply NOT true. While some foods at WholeFoods are certified organic, most are not. And even the organic foods contain suspicious additives.

I’m going to show you what to look for and what to avoid.

If I only I had a dollar for every time someone said to me, ‘I don’t eat MSG because I buy everything from WholeFoods’ or ‘I only buy organic because I shop at WholeFoods,’ well, I would already be retired by now! It amazes me how strongly people are influenced by a good logo, ‘clean and green’ marketing and nice lighting and music in a store. Did I mention how many clients I’ve helped recover from migraines, insomnia, itchy rashes, anxiety, digestive disorders, hot flashes (in men and women), dizzy spells, vertigo, adult acne, puffiness and chronic inflammation by going through a detailed list of what they eat from WholeFoods and getting the offending foods out of their diet? Often times people are resistant to believe me. They can’t imagine that their organic Annie crackers are causing their troubles. Or their Earth Balance or Smart Balance ‘Butter’. They sometimes yell at me and call me a liar. Well, I am taking the crack away from the junkie…so I know I will meet resistance (yes, these chemical additives are chemically addictive). Over time, if they do change, they come to accept what I have told them and when they take the suspicious food out, their skin clears, they sleep for the first time in years, they no longer feel depressed, their migraines are gone forever…and then the Thank You emails roll in. I’ve been teaching this stuff for 6 years, and I know what I am talking about. If you partner or child is exceptionally irritable and suffers from any of the symptoms above, your salad from the salad bar at WholeFoods could be causing the problem.

If you want to have good health, you have to check all food labels and you have to be responsible for what you put in your mouth.

Monosodium Glutamate (MSG), Ribonucleotide, Disodium Inosinate, and Disodium Guanylate are flavor enhancers which add a salty, savory taste to foods. They overstimulate the taste in food, making a bland food taste exceptionally good. They also overstimulate the brain, and are known as “excito-toxins”. They can be listed either by the food additive name or by the food additive number (sometimes called ‘E numbers’): 621, 635, 631 and 627.

Legally, these food additives can also be ‘hidden’ in terms such as ‘spices,’ ‘yeast extract,’ ‘hydrolyzed vegetable protein,’ ‘natural flavors’ and ‘flavoring.’

As an interesting side note, I checked the WholeFoods website before writing this post and I found a very funny article titled, “Myths and Misconceptions: MSG.” In the article, a WholeFoods representative discusses the ‘Myth: There’s Hidden MSG lurking in our aisles.’ He states, “We draw a clear line between natural glutamate-containing foods, which we allow, and highly concentrated MSG, which we don’t..” I actually laughed out loud when I read that, because I see Monosodium Glutamate in various forms in the salad bar ingredients in WholeFoods ALL THE TIME! Right there for the world to see! Well, I am usually the annoying one who is reading every label and holding up the salad bar line, and maybe even sneaking out my camera for a photo! (By the way, an example of a ‘natural glutamate containing food’ is pure tomato paste or parmesan cheese, NOT spicy barbeque flavored Kettle Chips!!)

The other part of the article tries to state that other forms on MSG are not really MSG, but for people who are sensitive, it is clearly written on the labels so they will know what they are buying. Well, how many people really know that legally the word ‘spices’ or ‘natural flavors’ can contain MSG already, and the label can still read ”No MSG’ or No Added MSG?’ And how many people know that even if a product is labeled certified organic, it can still contain these other ingredients that have MSG in them already, like ‘malt extract,’ ‘annatto,’ ‘natural flavor,’ ‘yeast extract’ or the new one I am seeing lately, ‘rosemary extract’? The real problem is when a product uses several of these ingredients, thereby increasing the glutamate concentration to real MSG-size proportions. can So your ‘organic’ product with ‘No Added MSG’ can still be causing your migraines? YES!!

What is a “hidden form of MSG”?

Ok, here’s the deal. Food companies know that Monosodium Glutamate (MSG) is the best flavor enhancer there is; it is a food additive that adds A LOT of flavor to a product for little to no cost. BUT, savy consumers have caught on to MSG and most people know that it’s not a healthy additive because it can trigger migraine headaches, irritability, insomnia, rashes, hot flashes, dizziness, mood swings and even promote weight gain. A smart consumer like you will not buy a product containing MSG and the food companies know that. But they are already light years ahead of you! The food industry now uses new ingredients that contain what’s called factory created free glutamates. While one ingredient containing factory created free glutamates alone in a product may have a low concentrations of glutamate, using a combination of several ingredients together can add up to a considerable and dangerous amount of glutamate in one product, and in many cases you will actually find more glutamate than if the product had only contained MSG by itself! And that is why I called these ingredients MSG in disguise.

This is food label trickery at its finest folks!

The food industry has billions of dollars to research and develop new chemical food additives, and the government simply does not have the money to keep up with their technology (assuming the government was really interested in people’s health and not funded back-handedly by the food and pharmaceutical industry of course!) In short, there is TONS of hidden MSG at WholeFoods, and this is the main reason that I would not buy 90% of their food.

Please note that most of these photos were taken at WholeFoods, with the exception of 2 that were taken at Fresh Market in Florida, a very similar-type chain to WholeFoods (those photos are marked as Fresh Market). I have many more photos that I took which will be complied into an eBook for educational purposes. Knowing what to look for can greatly help you improve the quality of food you buy, and consume.

Let’s start looking at a few labels.

Rule #1: Never believe what you read on the front of a package

Oh, the beloved Kettle Chip. The only good thing I can say about Kettle is that there are very savy with their packaging. So many organic non-GMO bells and whistles! But it doesn’t stop me from seeing the offenders: Yeast Extract, Garlic Powder, and Jalapeno Powder. Why not use real garlic and jalapeno? Because the powders can legally hide MSG and they do not have to disclose that on the labeling. Maybe they are ‘safe’ because they are organic, but the Yeast Extract is a big NO-NO. That is always MSG in disguise.

Learn to know what ingredients to avoid

Another example of a tainted organic food. This is the WholeFoods brand, and from what I’ve gathered, they seem to hide their MSG under the term ‘Natural Flavor.’ Yes, legally that can have MSG in it. It is an easy way to hide MSG in food. And since WholeFoods claims that their brand is MSG-free, they don’t seem to want to use the classic Yeast Extract ingredient. Any time I see ‘Natural Flavors,’ I do NOT buy. This product also has ‘Malt Extract’ and ‘Annatto,’ two other forms of MSG in disguise.

There is no such thing as a healthy BBQ chicken wing.

I really have no idea who would go to WholeFoods to buy BBQ Chicken Wings, but who are we kidding here? This is NOT a healthy version! Note the ‘Spice Extractives,’ ‘Natural Grill and Smoke Flavor,’ ‘Spices,’ ‘Yeast Extract,’ ‘Natural Flavor,’ ‘Yeast Protein.’ I think I’m going to be sick.

Be wary of all soups in restaurants and salad bars, 99% of them have MSG in the soup stock.

Seems like a good idea…a nice warm filling soup. but read that label! ‘Soybean and Corn Protein,’ Yeast Extract,’ ‘Carrot Powder,’ ‘Pumpkin Stock.’ All MSG in disguise.

This salad just looks plain scary to me.

Nothing is sacred anymore. They even managed to ruin this dish by adding ‘Natural Flavor,’ ‘Soy and Wheat Protein,’ ‘Yeast Extract.’ You must start reading labels and if you see these ingredients, do not eat!

Organic food can still be tainted with flavor enhancers. Learn to discriminate!

Oh, the food industry is so good at food label trickery! Made with Goodness! Doesn’t fool me. Read ‘Yeast Extract,’ ‘Natural Cheese Flavor,’ ‘Paprika Extract’ and suddenly this so-called healthy organic food is no longer an edible item in my book. Yes, they can legally use this ingredients with hidden additives, and since they did not add anything themselves, they can label their product with ‘No Artificial Flavors.’ Never believe the marketing schtick on the front or side of a box. Always check the ingredients.

Again, ‘organic’ does not guarantee no added flavor enhancers

Think you’re doing your children a favor by buying organic Mac and Cheese? Does it still take 2 hours for them to calm down and sleep at night and are they cranky, irritable and fighting all evening? It’s probably from the MSG in disguise: ‘Yeast Extract.’ Kids go bonkers when they eat MSG. Their bodies are much smaller than an adult. Take out MSG and you will have a happy, well behaved child that sleeps through the night. For breast-feeding moms, the MSG is passed through your breastmilk, so if your baby is colicky and doesn’t sleep, try eliminating all MSG foods. You’ll be amazed.

Still not sure about ‘Rosemary Extract’

All I can really say about this one is: Watch this space. I saw A LOT of ‘Rosemary Extract’ in foods at Wholefoods and Fresh Market, and I have not seen it used so much before. It wouldn’t surprise me if the food industry is reinventing MSG once again now that we are onto the whole Yeast Extract, Spices and Natural Flavors thing. Anytime you see a vegetable with the word ‘extract’ after it, be very suspicious (unless it is Vanilla Extract, which is ok because it is not a salty deritive). I will personally avoid all foods with ‘Rosemary Extract’ until someone starts doing some explaining.

Beware of ‘clean and green’ looking products

Looks so healthy, proclaiming to ‘eat your vegetables.’ You should be an expert by now: ‘Natural Flavor,’ ‘Onion Powder,’ ‘Garlic Powder.’ Other flavors of this brand also have ‘Yeast Extract.’ Note this is Sea Salt flavor!

Don’t think bulk foods are food additive safe – still read the ingredients!

Bulk does not make a healthier option. You have to read all labels, always and forever. Here we have ‘Corn and Soy Protein,’ ‘Natural Smoke Flavor,’ ‘Yeast Extract,’ ‘Natural Flavor.’ Ever wonder why these ingredients are always in salty, savory foods and not in sweets and cakes? Because MSG is a salty, savory flavor enhancer. It makes salty foods taste even more savory and it is chemically addictive. This bulk snack mix is from Fresh Market.

Always check the ingredients, even if you think the food ‘should’ be ok!

An obvious offender: Monosodium Glutamate, or MSG. This photo was taken at Fresh Market (a correction to my November 2012 newsletter).

So what do I buy at WholeFoods?

I love fresh juice and smoothie bars, and fruit, aka REAL FOOD!

If the WholeFoods has a juice and smoothie bar, I’m so there! I also buy fresh fruits and veggies, preferably organic and on sale.

Choose 100% Certified Organic Superfoods to avoid any added fillers

I like to check out the 100% raw and organic Superfood section.

There are some healthy raw food options at WholeFoods

I look for organic flax and hemp seeds, bulk organic raw pumpkin seeds or sunflower seeds, raw apple cider vinegar and a raw granola, as a treat.

Stick to fresh raw vegetables with no added dressings or sauces

At the Salad Bar, I choose RAW FRESH VEGGIES only. I do NOT trust the pre-made salads or the pre-made salad dressings. I use olive oil, apple cider vinegar or fresh lemon juice as a dressing.

A quick lesson on Monosodium Glutamate:

Monosodium Glutamate is a flavor enhancer and an excito-toxin, also known as MSG. It can be listed on a food ingredient label as 621 or E621 (these are universal numbers used everywhere in the world). MSG is known to overstimulate the flavor in food, making it taste better. The problem is that it also overstimulates the brain (making it an excito-toxin). For some, the reaction can be headaches, sensitivity to light and sound (especially in children), insomnia or restless sleep, anxiety, irritability, vertigo, dizziness and even depression.

Because a lot of consumers are aware of the dangers of MSG, the food industry has invented new ways to hide MSG in food, the main way being to ‘hide’ it in another ingredient. This keeps the cost of production low (using cheap flavor enhancers to create a tasty food), and still makes the food very marketable, appearing food additive-free by promoting non GMO, organic or ‘all natural’.

The result: more consumers buy and that means more profit.

The other additives which are similar to MSG are Ribonucleotide (635), Disodium Inosinate (631) and Disodium Guanylate (627). These 3 flavor enhancers are what I call the ‘New MSG’ because they are being used more and more to give that same ‘salty savory tasty excito-toxin additive yumminess’ to a food, but the food can be labeled as ‘MSG Free’ or ‘No Added MSG.’ These flavor enhancers tend to react with people in a slightly different way: in men, they can raise uric acid levels resulting in early symptoms of gout, and in women: an itchy intolerable rash. Men can also experience the ‘ribo rash’ too but in my experience, the rash is more common in women.

So what’s the bad news?

The bad news is that ALL 4 of these flavor enhancers can be legally hidden under 50 other names. The most common ones I see, especially in ‘so-called’ healthy food are: Yeast Extract, Pea Protein, Spices, Natural Flavors, Smoke Flavor, Malt Extract, Annatto, Soy Protein, Wheat Protein, Corn Protein, and Yeast Protein. I have reacted to Onion Powder, Vinegar Powder and Garlic Powder enough times to add them to my personal list of ‘DO NOT EAT’ as well. For a complete list of hidden names for MSG or high factory created glutamate ingredients, go to msgmyth.com.

If you think you have reacted to a food which is either not labeled correctly or is label suspiciously, you have every right to contact the company by email and ask what’s in their food.

You can do this in every country in the world, even as an ex-pat living in a foreign country. I suggest that you word your email in this way:

“I recently ate your xyz product and x hours later I experienced the following reaction: (describe symptoms here). I have discussed this with my doctor and he/she has informed me that I need to know for medical reasons all of the ingredients that was in the food. Specifically, I need to know if you use MSG (Monosodium Glutamate), Ribonucleotide, Disodium Inosinate or Disodium Guanylate in any of the ingredients that you use to make your product. Also, I need to know how much factory created free glutamate is in the following ingredients (list suspicious ingredients like pea protein, yeast extract, malodextrin, soy protein, natural flavorings, etc here). Thank you and I appreciate you taking the time to respond to my inquiry.”

I do NOT suggest that you write any emails like this: “Jennifer said blah blah blah blah and Jennifer’s blog post says blah blah blah so what do you have to say about that?!” Please, be professional and courteous if you are writing an inquiry to a company. You have to ask the right questions to get the right answers. These companies have legal teams that know how to respond and get through hoops if you do not ask the right questions. My goal is that every product be required to label their total factory created glutamate concentration and any hidden ingredients or flavor enhancers so ultimately, you can make the best choice of food for you!

I’ll be writing more blog posts about this in the future, so be sure to sign up to my RSS feed!

For more on how to start an additive-free diet diet, how to manage food allergies or what minerals you may specifically be deficient in, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

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Another reason to Avoid Processed Food – e.coli in Nestle cookies!

NEW YORK, June 19, 2009

Nestle Recalls Cookie Dough Over Illnesses

E. Coli Reported Along With Nearly 70 People Sickened And 25 Hospitalized


(AP) Food maker Nestle USA on Friday voluntarily recalled its Toll House refrigerated cookie dough products after a number of illnesses were reported by those who ate the dough raw.

The company said the Food and Drug Administration and the Centers for Disease Control are investigating reported E. coli illnesses that might be related to the ingestion of raw cookie dough.

In a statement, the FDA said there have been 66 reports of illness across 28 states since March. About 25 people have been hospitalized, but no one has died.

The FDA advised consumers to throw away any prepackaged, refrigerated Nestle Toll House cookie dough products in their homes. Retailers, restauranteurs and employees at other food-service operations should also not sell or serve any of the products.

Nestle spokeswoman Roz O’Hearn said “this has been a very quickly moving situation,” adding the company took action less than 24 hours after hearing of the problem.

O’Hearn said the company will “cooperate fully” with the FDA’s investigation.

The recall includes refrigerated cookie bar dough, cookie dough tub, cookie dough tubes, limited edition cookie dough items, seasonal cookie dough and Ultimates cookie bar dough. It does not affect any other Toll House products.

E. coli is a potentially deadly bacterium that can cause bloody diarrhea, dehydration and, in the most severe cases, kidney failure.

Click here to view the original article from CBS news.com.

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