Nail Polish ---The Beauty in Disguise

Why is conventional nail polish a hazzard to our health?
- Conventional Nail polish contains "parabens"
-  contain a veritable witch’s brew of chemicals, including toluene
- Another common yet toxic ingredient in conventional nail polish is a chemical plasticizer known as dibutyl phthalate (DBP);  studies have linked DBP to underdeveloped genitals and other reproductive system problems in newborn boys.

As such, DBP is banned from cosmetics in the European Union but the Food and Drug Administration (FDA) in the United States has taken no such action, even though a recent study by the U.S. Centers for Disease Control and Prevention found DBP and other toxic phthalates in the bloodstreams of every person they tested. Further, five percent of women tested who were of childbearing age (ages 20-40) had up to 45 times more of the chemicals in their bodies than researchers had expected to find.
 


What's the risk to 'pamper' yourself with luxury minicure or pani-cure?
Much dangerous chemical contains in a conventional nail polish has been linked to a wide range of health issues from simple headaches and eye, ear, nose and throat irritation to nervous system disorders and damage to the liver and kidneys.

What are the other risk from nail salon service?
Exposure to toxic chemicals is not the only health concern associated with nail salons, where nail fungus and bacteria can lurk on the underside of any emery board. Women’s health advocate Tracee Cornforth suggests checking out a salon for cleanliness before signing up for services. She also says to make sure attendants disinfect all tools and equipment between customers, and even recommends bringing in one’s own manicure or pedicure kit so as to minimize the transmission of any unsightly or painful maladies.

Styrofoam

Following on my story on 'Styrofoam' Paranoid

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Polystyrene Foam Report

What is it?

Polystyrene is a petroleum-based plastic made from the styrene monomer. Most people know it under the name Styrofoam, which is actually the trade name of a polystyrene foam product used for housing insulation. Polystyrene is a light-weight material, about 95% air, with very good insulation properties and is used in all types of products from cups that keep your beverages hot or cold to packaging material that keep your computers safe during shipping. 

 
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Source: 'Toxics In Plastic'; pg11 ISBN 983-104-088-0 / CAP Guide by Consumers' Association of Penang.

... the styrofoam containers used for the noodles leached styrene when boiling water was poured into them.

... consumption of styrene can cause liver and kidney damage as well as irregular heartbeat. 

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Human Exposure to Phthalates

Phthalates (pronounced "thal - eights")
Phthalates are chemicals used in many plastics to make them soft or flexible, i.e. plasticizers. They are widely used in plastic products in the food and construction industries, plus they are used extensively in beauty products, pesticides, wood finishes, insect repellents, solvents and lubricants. There are a number of phthalates with differing though often overlapping health effects. Studies have linked various phthalates to abnormal male sexual development, male infertility, premature breast development, cancer, miscarriage, premature birth and asthma. Because phthalates are not chemically bound to the plastic polymer, they can easily migrate out. 
 
Common Phthalates
Di-2-ethylhexyl phthalate (DEHP)
Benzylbutyl phthalate (BzBP)
Di-isononyl phthalate (DINP)
Dicylohexyl phthalate (DCHP)
Diethyl phthalate (DEP)
Di-n-octyl phthalate (DOP)
Dibutyl phthalate (DBP)
 

Routes of human exposure to plastic additives

• Microwaving foods (esp. acidic and fatty entrees) in plastic containers
• TV dinners in plastic trays or with plastic film
• Boil-in-bag foods
• Bottled water
• Migration into cheeses/meats, etc, from stretch wrap
• Hospitalization or medical procedures (stents, catheters, IVs, respiratory devices). IV Bags with fatty substances like food or blood contain up to 50% DEHP
• Pacifiers, baby bottles and children's toys
• Cooking with Teflon cookware
• Canned foods lined with plastic lacquer
• Eating fish/meats/dairy products (phthalates in food chain)
• Baby foods and infant formulae
• House dust (e.g. PVC dust from common household vinyls such as flooring)
• Air (e.g. phthalates released from plastic car interiors i.e. that "new car" smell, vinyl flooring)

Is Maragine a Healthier Alternative?

Get some clues ...

Fats, Hydrogenation, Margarine
Provided by Zeus Information Service
February 13, 2005


BUTTER VERSUS MARGARINE
by Lawrence Wilson, MD

The Sugar-Coated Truth

Source: http://www.everydiet.org/articles/sugar_and_alternatives.htm

This article is about everything sweet. Learn about the history of sugar, the difference between refined and natural sugars, and sugar alternatives (artificial sweeteners).

History of Sugar

It is believed that cane sugar was discovered before the birth of Christ. As early as 500 B.C., India was said to have a “reed which gives honey without bees.” This reed would later become known as sugar cane.

The invasion of Arabs into India nearly 1,000 years later in 642 A.D. led to the spread of sugar cane to the rest of the world. The Arabs discovered sugar cane and learned how it was processed by the Indians. They brought the cane with them as they conquered much of Europe, introducing it to lands such as North Africa and Spain. For many years, however, the rest of Europe was stuck with honey, because sugar did not make it to the west until the crusades. The first record of sugar in England occurs in the year 1099.

Sugar Processing

Sugar was brought to the Americas by Christopher Columbus. At the time, sugar was processed by boiling the cane juice and then harvesting the crystals left behind after the water evaporated. These crystals contained protein, fiber, vitamins, and minerals. While they were calorie dense, they provided essential nutrients. It was not until a few centuries later that the process of refining sugars, and stripping out many of these nutrients, was perfected and sugar became a profitable industry.

Raw Sugar is Already Refined

Brown Sugar

It is interesting to note that raw sugar is already refined. Only evaporated cane juice is truly “raw” sugar (of the cane variety - sugars can come from other sources as well, such as beets and fruit). Once the cane juice crystals are harvested, they are washed, boiled, centrifuged, filtered, and dried. The purpose of this is to remove all of the original plant materials (stalk, fiber, etc.) to produce the pure sugar. This process removes most of the fiber and nutrients that existed in the original crystals. The sugar then becomes refined, and is now a food high in calories with little nutritional value.

Several centuries ago, refined sugars were expensive to produce, and were also taxed at a higher rate. Therefore, only the affluent could afford them. Refined goods became a symbol of status. People who had access to these foods were called “refined” people. Interestingly, this affluent sector of the population also had a disproportionate rate of disease and illness as compared to the lower classes that only had access to unrefined, natural foods. There appear to be references to the evils of sugar as early as the 1800s when rations in the military were compared to standard civilian meals and it was determined that refined foods had a potentially negative impact on health.

Is Sugar Bad?

Sugar has received a bad reputation lately – not just refined sugars, but all sugars. Many people go out of their way to avoid sugar in the diet, without understanding how sugar affects health. Artificial sweeteners are a common substitute for sugars, but are these synthetic chemicals truly safe? For many people, sugar-free and fat-free food is an artificial “crutch” - comforted in the knowledge that their food contains no sugar or fat, they over consume this “safe” food. In the end, sugar may not turn out to be the enemy that many people claim it is.

There are a few reasons why sugar has a bad reputation. For one, refined sugars provide easy food for oral bacteria, and can promote cavities and the accumulation of plaque. There is also a prevalent belief that all simple carbohydrates are bad. In reality, the digestive system is very complex and there is more to consider than just the number of molecules chained together in a food - one must consider enzymes, where the food is processed in the body, and what changes take place to the food before the body utilizes it.

How Sugar is Metabolised

All carbohydrates are technically sugar. Before your body will use the carbohydrate in table sugar, a baked potato, or a green bean, it must break this carbohydrate down to glucose, the form of sugar that your body can “burn” for energy. Glucose is also stored as glycogen in the muscle cells. So, since all carbohydrates eventually end up as a sugar, the mere fact that they begin as sugars is irrelevant. So what is relevant? The rate at which the sugar enters the bloodstream, which is exactly what the glycemic index measures.

Does Sugar Get Stored as Fat?

Another concern some people express is the “ease” at which sugars are converted to fat. I read one “system” for getting into shape that did not offer scientific evidence, but claimed that in working with extremely lean body builders, the author figured out that sugars cause fat to be stored quickly and easily. Other books simply state that sugar is quickly and easily converted to fat. Again, we have to understand our biological systems to analyze those statements. How does a sugar get stored as a fat? The liver processes the glucose molecule and turns it into a triglyceride, or fat molecule. This, again, complicates matters: whether or not you eat table sugar or a green bean, guess what? By the time your liver “sees” it, it has been broken down to a glucose molecule. There is no practical way that your liver somehow “knows” that the glucose molecule came from a green bean instead of a grain of table sugar, except that your entire body benefits from additional nutrients when you consume the green bean.

The only real way the sugar may be more readily stored as fat is if it impacts blood sugar or creates some environment that would promote the conversion of glucose to triglycerides. Theoretically, a huge surge in blood sugar due to a rapidly ingested carbohydrate would cause the liver to convert most of that sugar to fat, regardless of whether or not you required it for energy.

Glycemic Index

The glycemic index demonstrates that refined sugars are indeed dangerous - they have some of the highest indexes on the list. Many manufacturers use a “complex carbohydrate” called maltodextrin to sweeten shakes. They can state “no sugar” or “low sugar” on the nutrition label because maltodextrin is a complex carbohydrate, but it will impact blood sugar more than table sugar (table sugar is sucrose, which, by the way, is not a simple sugar - it is two molecules, glucose and fructose, bonded together). How do natural sugars fare? Fructose, the type of sugar commonly found in fruit; lactose, the sugar found in milk; and honey, the sugar produced from nectar by bees, all fare very well. In fact, if you are simply concerned about blood sugar, these three sugars will affect it less than brown rice, whole wheat bread, and baked potatoes!

Artificial Sweeteners

We’ve determined that simply avoiding a sugar because it is a sugar has no real scientific foundation. One problem with sugars, however, is that many products add an extremely high amount of sugar to sweetener the products. This, in turn, causes the product to be higher in calories. Because consuming more calories means you must expend more calories to reduce or manage your weight, this can be of concern. The alternative to using a natural or refined sugar is to use a reduced calorie sweetener. There are five major reduced calorie sweeteners on the market today. These are Acesulfame Potassium (Acesulfame-K), Aspartame, Saccharin, Stevia, and Sucralose. Are these products the answer to your woes?

Acesulfame-K (ace-K) was introduced in 1967. It is 200 times sweeter than table sugar (sucrose). According to studies, this sweetener is not absorbed in the body but passes through unchanged. How many studies? Around 90 studies have been conducted on this sweetener, with no documented health risks. The Center for Science in the Public Interest (CSPI), however, reports that the product can break down to acetoacetamide. This chemical has been shown to affect the thyroid in rats, rabbits, and dogs. Administration of 1% and 5% acetoacetamide in the diet for three months caused benign thyroid tumors in rats.

Aspartame was introduced in 1965. It is a low-calorie sweetener that is also 200 times sweeter than sucrose. Aspartame is made from two amino acids (the building blocks of protein): L-phenylalanine and L-aspartic acid. More than 200 studies have been performed and the only documented health risks are to people who suffer from phenylketonuria (PKU), who cannot metabolize the L-phenylalanine. This is why there is a PKU warning on any product that contains aspartame.

While there are no conclusive, formal, documented cases of adverse health affects, many people report headaches after consuming products that contain aspartame.

There is a large body of literature documenting adverse health issues arising from aspartame use (source).

Other adverse affects that consumers have reported (but have not been independently verified) include seizures, dizziness, tremors, migraines, memory loss, slurring of speech, confusion, fatigue, depression, nausea, and worse. Because children lack a “barrier” of protection that prevents the wrong nutrients from entering the brain (which adults have), some doctors have recently suggested that aspartame should not be given to children.

Saccharin was discovered 100 years ago. It is a low calorie sweetener. It is one of the most studied ingredients in the food supply. More than 30 human studies have been conducted with saccharin, and no adverse health effects have been reported. In 1997, a study using rodents reported a rise in bladder tumors, although this may be related to an increase in sodium and other products that were contained in the experimental diet. The CSPI reports several studies that may indicate a rise in tumor activity that correlates to saccharin intake.

Stevia is a plant that originated in the rainforests of Paraguay. It is up to 300 times sweeter than sugar, does not impact blood sugar and has zero calories. The leaves have been used for over 1,500 years by the Guarini Indians of Paraguay. It was discovered and introducd to Europe by M. S. Bertoni in 1899. While Stevia has since become a very popular sweetener because it is "natural," the FDA has yet to approve it as a food source - it remains classified as a dietary supplement.

Sucralose (Splenda) is a non-caloric sweetener made from sugar. It was discovered in 1976. A sugar molecule is modified to replace a hydroxyl (water) group with a chloride (chlorine) group. This creates a product on average 600 times sweeter than table sugar, which theoretically will pass through the body without being metabolized. Over 100 studies have been conducted using sucralose in order to approve it as a food additive.

Are these sweeteners really worth it? While there are many anecdotal reports of negative side effects, none of these have been confirmed through scientific investigation. In contrast, there is no anecdotal evidence whatsoever linking consumption of natural sugars such as fructose, honey, lactose, etc. with cancers, tumors, headaches, or other problems other than diabetes. Many diabetics use the glycemic index to control their food intake, and virtually many natural (unrefined) sugars fall within acceptable ranges for consumption based on those guidelines.

Does Sugar-Free Have any Effect?

Do sugar free foods really help to control calories? I know many people who will avoid sugar like the plague, then purchase a box of sugar-free brownies and eat the entire box. What are they trying to achieve? Sugar-free may imply “reduced calorie” but when you over consume reduced calorie foods, you still create a problem! Do sugar-free brownies fit into a lifestyle, or are these a quick fix?

Adding one teaspoon of natural sugar to a bowl of oatmeal will add four grams of sugar or 16 calories and barely impact the rate at which that food is digested and released to the bloodstream (remember, your liver won’t know if the glucose molecule it is processing came from the oatmeal or the teaspoon of sugar). Remember the glycemic load? This would have a low load! Adding one teaspoon of an artificial sweetener won’t add any calories - but will introduce a new realm of possible side effects. On the other hand, if you avoid healthy food choices such as fruit due to the sugar content, you also miss out on thousands of vitamins, minerals, and phytochemicals that don’t exist in any tablet or pill on the market - and have documented health benefits rather than risks! Oranges can reduce the risk of stroke. Bananas promote heart health by providing a tremendous amount of natural potassium. The list goes on and on.

Natural Sugars

What sugars are considered natural? A few natural sweeteners include: stevia (a herbal extract that is naturally sweet with no calories), barley malt, evaporated cane juice before it is refined (refined sugar is derived from cane juice, but is extremely processed with many of the natural enzymes, vitamins, minerals, and fiber removed), fruit juice (fructose), rice syrup, honey, and sugar alcohols. All-natural maple syrup is not only flavorful, but rich with iron and other micronutrients. Sugar alcohols have a “sweet” taste but are processed by the body as alcohol. This means that they are typically burned for energy and have a minimal impact on insulin and blood sugar, according to the latest studies. They are not known to be toxic like non-sugar alcohols.

I also recommend a product called Sucanat® that contains sugar cane molasses.

High Fructose Corn Syrup

There is some confusion about what high fructose corn syrup (HFCS) actually is. You will find that the majority of processed foods contain this as a main ingredient. It is difficult to find bread in the supermarket that isn’t made with HFCS, and most sodas, treats, and non-natural juices contain this as well. HFCS is much sweeter than table sugar, which is one reason for its popularity in the food industry. HFCS can be misleading to consumers who are aware of natural sugars and the glycemic index. Knowing that fructose is a natural fruit sugar and low on the glycemic index, they may assume the HFCS falls under the same category.

HFCS is actually hydrolyzed cornstarch, which means that cornstarch is mixed with enzymes and broken down. A chemical in the cornstarch converts some of the sugar in glucose form to fructose. The end result only contains 14% fructose - the rest is dextrose and other sugars and carbohydrates (so it is hardly “high” fructose, it is only “higher” in fructose than other corn products). HFCS has a glycemic index of 89, which is only slightly less than that of table sugar (92). In contrast, milk sugar (lactose) is 65 and natural fructose is 32, or almost 1/3 that of HFCS.

What is the Enemy?

Sugar is certainly not your enemy. Refined and processed sugars are! Consume a protein and a whole, unprocessed carbohydrate with every meal, and add healthy fats to your diet. If these meals happen to contain some natural honey or cane juice, don’t sweat it! Eat 4 - 5 servings of fruit and or vegetables each day - there are far too many healthy compounds in these foods to pass them up out of fear of the natural sugar contained within. Make your own choice about artificial sweeteners, but keep in mind that you can easily control your portion sizes and use natural sweeteners instead. Are the potential risks worth the small benefit you may or may not be receiving from artificial sweeteners? Learn to let sugar work with you, not against you!

Parabens

While the FDA claims parabens are safe, this chemical preservative is still quite controversial. Used in shampoos, moisturizers, and even toothpaste, parabens are considered hormonally disruptive by many environmental-health scientists. This chemical is known as a weak estrogen mimic and has been found in trace amounts in biopsied breast cancer tumors. There are many alternative cosmetics preservatives, and two are derived from a couple of my favorite substances: sugar and milk. Enzymes from these two popular foods absorb oxygen in order to prevent bacterial growth. Look for the sugar enzyme glucose oxidase or the milk enzyme lactoperoxsidase on the ingredient list of your face wash, conditioner, and moisturizer. Burt's Bees makes paraben free products, including shampoo, as does Jason Natural. When it comes to your long term health, it pays to be a label reader of shampoo too.

Comestic - Synthetic Ingredients to Stay Off!

What you put on your body is just as important as what you put in it. Your skin is the largest organ in your body, and it absorbs everything including toxins. If you are concerned about not eating unhealthy foods like trans fat, then you'll definitely want to know which synthetic ingredients you should watch out for in the products you use.

1. Methyl, Propyl, Butyl and Ethyl Parabens: Used as a preservative to inhibit microbial growth and extend shelf life. Unfortunately, it can cause allergic reactions and skin rashes. Preliminary research found parabens in human breast cancer tumors.
2. Diethanolamine (DEA), Triethanolamine (TEA): These are used as foaming agents, but can cause allergic reactions, eye irritation, and dryness of the hair and skin. DEA and TEA are toxic if absorbed into the body over a long period of time, and are associated with cancer in lab animals.
3. Diazolidinyl Urea, Imidazolidinyl Urea: Often used as preservatives, the American Academy of Dermatology has found these chemicals to be a primary cause of contact dermatitis (irritation caused by foreign substance). Both these chemicals release formaldehyde, which can be toxic.
4. Sodium Lauryl/Laureth Sulfate: This is a cheap, harsh detergent used in many shampoos for its ability to cleanse and foam. Often derived from petroleum, it causes eye irritation, dry scalp, skin rashes and other allergic reactions. Be on the lookout for pseudo-natural products that list this ingredient with the phrase "comes from coconuts" - it's still bad for you.
5. Petrolatum: Also known as petroleum jelly, this is a mineral oil derivative that can clog your pores. This in turn disrupts your body's natural ability to moisturize its own skin, leading to dryness and chapping. Manufacturers use it because it's really inexpensive.

Want to know what else you should avoid? Then read more



6. Propylene Glycol: Ideally this is a vegetable glycerin mixed with grain alcohol, both of which are natural, but it's usually made from synthetic chemicals. It has been known to cause hives and eczema. Beware of related chemicals labeled PEG and PPG.
7. PVP/VA Copolymer: A petroleum-derived chemical that's used in hair styling products and some cosmetics. Considered toxic since if inhaled, it can damage the lungs.
8. Stearalkonium Chloride: This toxic chemical was designed by the fabric industry for use as a fabric softener. Companies use it in hair conditioners and lotions because it's much cheaper than natural conditioning ingredients such as proteins.
9. Synthetic Colors: Labeled as FD&C or D&C and followed by a number, these make products look pretty but can be carcinogenic.
10. Synthetic Fragrances: Labeled simply as "fragrance," there's no way to tell what chemicals are actually in the product. People can get headaches, dizziness, rashes, and respiratory problems from them. People may also experience hyper-pigmentation, which means this chemical may cause brown spots to form on your skin.

Fit's Tips: Before buying beauty products, check the ingredients list. These ingredients can be found in make-up, lotions, shampoos, conditioners, perfumes, baby care products, sunscreens, toothpastes, nail products, and deodorants. If you're looking for a good brand that doesn't contain these nasty ingredients, check out Aubrey Organics.