[Karl Loren Warning: The information on this page comes from a vegetarian who not only does not eat meat, but would never even consider eating raw meat. The findings are suspect.]
IN WHICH I ANSWER THE QUESTION "IS THERE JUNKIE FOOD?"
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Gluten, and also casein, and perhaps hemoglobin are all sources of peptides of the opioid family(2,3) and demonstrate psychoactive properties in humans and in animal experiments(6). Casein is a protein found in dairy products, and hemoglobin is a protein found in blood, and therefore potentially, most meat products.
When these proteins are broken down during digestion, into their constituent peptides, morphine like molecules (opioids) will pass from the guts into the blood stream(7,8) where they have full access to the brain and CNS(1). Some of these molecules are:
Gliadinomorphine (from gluten): Tyr-Pro-Gln-Pro-Gln-Pro-PheAs with morphine found in poppies, they have N-terminal tyrosine and can confound the activity of our naturally occuring neurotransmitters. These molecules are of low weight and usually consist of from five to seven amino acid residues, though longer chains are possible. In individuals that are highly sensitive, particularly some schizophrenics and autists, the neurological reaction to these molecules may be pronounced and violent. It has been theorised that these people have genetic differences that prevent them from breaking down these narcotic peptides sufficiently. In addition Coeliacs will suffer severe digestive disorders from dietary gluten, or casein, which have similar properties. In addition certain forms of epilepsy(9) and other CNS disorders(4) have been linked to these food molecules.
Casomorphine (from bovine casein): Tyr-Pro-Phe-Pro-Gly-Pro-Ile
I would recommend that you read the
Collected Net Articles of Dr. Kalle Reichelt which will tell you about the strong effects these molecules can have, and also how opioids may prevent normal brain and central nervous system (CNS) development.The researchers on these opioids have approached the problem from the fields
in which they specialise, and have not considered the role that neurotoxins play
in ecological and botanical systems. I will detail the method of intoxication
and why I think grain products are unsound both biologically and ecologically.
Morphine Pharmacokinetics: Oral bioavailability, 12-36%. Vd = 3-4 L/kg.
CNS effects include: sedation, euphoria, dysphoria, miosis, truncal
rigidity and nausea.
Constipation, slowed gastric emptying and biliary spasm (due to increased
smooth muscle tone and reduced peristalsis); increased ADH secretion, oliguria
and urinary retention may occur. Heroin is soluble in lipid membranes, and can therefore enter the brain more
easily. Because of this rapid access, heroin gives the user a high or
"rush", this also makes the drug more desirable. The stronger opioids
(like morphine) are more addictive than the weaker ones. None the less all
opioids may form dependancy habits.
The ability of morphine and heroin to mimic the physiological effect of
enkephalins is due to similarities in their structure of N-terminal tyrosine, as
shown in Plate 1 below. Thus, when morphine has diffused into the synaptic space
between neurons in the brain, it triggers the same response as the enkephalins
and mitigates anxiety and pain (Dressler/Potter op. cit.).
Usually enkephalins are broken down by the body by proteolytic digestion
after their use as neurotransmitters. Of course, because the body does not have
such proteolytic digesters for the similar but different opioids, it cannot
break them down. Thus the effects of the drug persist for many hours, or may
even cause death in high enough doses. The human body has antibodies to deal
with the unwanted absorbed proteins (like gluten) and these opioids, data
suggest it is possible for these peptides to accumulate even over months and
cause an adverse reaction as has been found in those with particular illnesses.
But this could just be the tip of a mind altering problem that effects the
general population.
Morphine And Opioids
I will first explain how morphine, a simple peptide and a natural opium alkeloid,
effects the human mind and how it works. Morphine is a strong opioid. Morphine
is addictive, mood-altering and euphoric and makes up about 10% of a poppies
weight (Dressler/Potter). Intoxication with morphine will result in a feeling of
quiet warmth followed by contentedness and then sleepiness. Morphine has
medicinal uses as well and is fairly well absorbed in the digestive system. Some
of the properties of morphine and medicinal opioids are given below.
Indications: Analgesic, antidiarrhoeal, anaesthesia adjunct and antitussive
Morphine is used as a highly effective pain killer (analgesic), especially in
its modified form heroin, or as a recreational drug. A century of research has
still not found a better pain killer than the plants naturally evolved morphine.
When the state of Hong Kong cracked down on opium trafficing, the new stronger
drug heroin was engineered to allow more profitable trade to continue, since
opium dens were easy to find and close, due to smoking paraphenalia.
Side Effects: The opioids all have, in varying degrees, the potential to cause
constipation, urinary retention, nausea, vomiting and cough suppression;
combinations of different opioids should be avoided. Adverse effects of weak
opioids include gastrointestinal problems such as nausea and constipation
(particularly with codeine), and central nervous system effects such as
sedation or agitation. Many opioids are depressants.
Peptides
According to David Dressler and Huntingdon Potter in "Discovering
Enzymes", the amino-terminal portion of two short peptides resemble
morphine.
Tyr-Gly-Gly-Phe-Met
These simple molecules are called enkephalins, and are our bodies natural pain
killers. They are released in our bodies from their precursor proteins by a
serine protease with trypsinlike specificity when we are under great exertion or
stress. They act as neurotransmitters. They inhibit adjacent neurons, thereby
intercepting nerve signals that would otherwise be perceived as pain (Dressler/Potter
op. cit.).
Tyr-Gly-Gly-Phe-Leu
Addiction to Natural Diets?
In THE STAFF OF LIFE
by Edwin S. Douglas, Founder of the American Living Foods Institute, he says:
Unfortunately, people who eat predominately fruit diets often suffer from progressive nutritional deficiencies which may not become evident for months or years. They also often experience severe cravings for pasta, bread, pastry or chips. These cravings frequently lead to binges, followed by unpleasant periods of detoxification and withdrawal. The body has a natural longing for starch foods, and to ignore this instinctive hunger is pure folly. [my emphasis]Douglas repeats the usual invectives, as with many nutritionists who also disaprove of the fruitarian diet. As usual he offers no strong scientific or logical reasons to support his theories. However I can confirm from personal experiences that I have suffered severe cravings, binges, detoxification and withdrawl from eating the foods he mentions. Any foods that have such potent associated dependancy effects are obviously best avoided, and certainly these cravings and associated illness are unnatural. Pasta, breads, pastry and chips do not occur in nature, are of mans creation and are not natural what so ever. They are products of agriculture, with no history beyond 10-20,000 years, and true natural sources of starch such as roots and wild grains are unpleasant to taste, usually bitter, inedible or poisonous. How could it be that we are naturally intended to eat such foods? Our closest genetic relative, the chimp, eats no grains or roots, yet gives us a true glimpse of what natural diet for humans may be like. The orang, which has a similar digestive tract to humans, is 100% frugivorous, only eating bark and other plant foods when fruit is unavailable.
I certainly wish to avoid such "unpleasant periods" in the future by avoiding these starchy foods as much as I can. And I offer you a scientific explanation of the fruitarian issue at Fruitarian Myths, Sugar, Starch & Stimulants web page. Anyone who thinks concentrated starch foods are natural, should try eating them raw. It is notable that many mammal species can be addicted to salt licks, but does this make eating salt a "natural longing" or "instinctive hunger". More likely the taste is required to help us select from real natural foods that contain more of this rare food element. In my experience a two week "cold turkey" is enough to clear one of the craving for bread, pasta and even potato. But once reintroduced, the craving for these foods increases again. No such powerful forces come into play when eating fruits, which is simply pleasurable. Why?
In "Discovering Enzymes" (Dressler/Potter op. cit.), they make the unlikely conclusion that opioids may be in plants to encourage animals to feed on them and spread the seeds as with fruit. Appart from the fact that poppies have a built in seed dispersing mechanism in their ovums, which are hard and woody when the seeds are ripe, they taste highly unpleasant, and any animal eating them would doubtless become pray to the next predator as it suffers from the effects of the drug. If they survived, they might suffer retarded brain development. Hardly an evolutionary success! Most likely plants, including grains (which are actually a form of grass), contain neurotoxins to ward off potential feeders. Plants do not benefit from having their seeds or roots digested by other animals, and have developed during evolution, many ways to poison their pray.
So why are these peptides not broken down during our digestion? Well, as the practice of drinking opium tea suggests, this is the case. We know that gluten contains 15 opioid residues which may be released from the protein during digestion. Either we do not carry any enzymes to break down opioid peptides, or the quantity saturates our digestive enzymes (very unlikely) and some get through into the blood. Either way, ingested opioid bearing proteins are psychoactive, and digestion releases them. The plants use our biochemistry to protect their biochemistry- smart plants! The name for digestion generated opioids is exorphins. The existance of this problem has been known of since the 1960s. Botanists have known about plant toxins for much longer, and of course, they have a considerable history in folk medicine.
 Plate 1 - Morphine and
Enkephalin
Space filling model of morphine and enkephalin with the structurally similar zones of tyrosine highlighted in green The space filling model of molecules represents both the type and kind of atoms and their structure in the molecule as well as their size. Molecular structure is a very important aspect of reactions with enzymes. Adapted from "Discovering Enzymes" by David Dressler and Huntington Potter p247, Scientific American Library |
The scientists involved describe the chemicals as "addictive" and "neurotoxic". Scientists are not well known to make alarmist statements, however we do seem to be dealing with a serious public health issue which affects many aspects of the modern diet. This is supported by some epidemiology as well(10,11). These chemicals also appear to trigger the immune system, and this has been found in the general population and schizophrenics(12). Such immune reactions also link milk proteins to causing insulin-dependent diabetes mellitus (IDDM)(13).
"Because gluten can cause neurological problems it is not strange at all that it may also give behavioural problems. The opposite would be improbable."
"We believe (6) that the mediators of these problems are peptides and specifically exorphins that do have inhibition of nerve development as one of their effects (3).""Opioids may also be formed from hemoglobin (hemoceptins) so I guess it is better not to consume blood products."
". . . the gluten molecule contains up to 15 opioid sequences . . ."
". . . opioids make it difficult to quit the food in question as in all addictive states"
- Dr Reichelt"Endorphins are short amino acid chains or peptides. Digestion of food proteins may produce "exorphins", copies of endorphins, which may contribute to symptom production and addictive eating patterns.
High carbohydrate foods such as breads, buns, crackers are strongly sedative in some patients and induce cravings and compulsive eating. The same foods are trigger symptoms of food allergy. And so do the high protein foods - meat, dairy products, and egg white which is pure protein. Clearly the effect of a food is far more complex than simple theories make it seem. Milk, and eggs are strongly allergenic. Their proteins may adversely affect brain function through immune-mediated mechanisms, before their content of amino acids has any relevance! It is not so much what is in the food, but how you react to what is in the food.""The high carbohydrate intake of depressed patients, especially in the winter months, may not be related to brain tryptophan and brain serotonin levels but to the more complex brain effects of gluten proteins, food allergic mechanisms, and/or light-deprivation changes in hormone regulators such as melatonin. This "seasonal affective disorder" could be another food allergic disease, increased by altered food intake in the winter, and not just a light-dependent hormonal change. Many depressed, over-eating patients have obvious symptoms of food allergy and improve when they try the clearing diet which is high in carbohydrate but relatively free of allergenic effects. Eating wheat-containing foods triggers a typical craving, compulsive-eating cycle, an addiction pattern." [my emphasis]
-Mechanisms of Brain Disturbances, S. J. Gislason MD
"Over a 150 non-protein amino acids derived from plant materials have been chemically characterized. One of the problems with these amino acids is their ability to imitate and replace normal amino acids in protein synthesis. Canavanine, found in legumes, is another such amino acid which may replace alanine and cause trouble."Since peptides taken up after digestion may also act as peptidase inhibitors(14), thus intefering with many of our normal enzyme functions, the possibilites for ill health from eating excess of the wrong kinds of protein are very broad."Some animal tissues may pose metabolic problems with amino acid residues such as dipeptides. Carnosine (beta-alanylhistidine) and its methylated form, Anersine, are examples; they are found in skeletal muscle, and brain. Homocarnosine, the carnosine analogue of GABA, the chief inhibitory transmitter in the brain, may pose a problem. High levels of carnosine in plasma is associated with seizures; carnosinemia may lead to mental retardation. High levels of carnosine and anserine occur in blood and urine after eating chicken-breast. The carnosine connection is confusing at the clinical level. The information carried by carnosine and its metabolites will sometimes switch off GABA neurons in some people and release excitatory brain activity."
" As far as I know the first person to suggest a possible link between schizophrenia (or a subset thereof) and gluten consumption was Dr. F. Curtis Dohan. Dohan graduated from medical school of the University of Pennsylvania in 1932. He was chief of the endocrine section of the William Pepper Laboratory at Penn from 1947 to 1966 and served on the medical faculty until 1975. About twenty-five years after first presenting his hypothesis, Dohan died in November 1991.So, by now you should be convinced of the widespread dangers of western diets and their truly addictive nature, as well as some of the less well known facts about legumes and some of the more unpleasant side effects of eating animal flesh. Hopefully such effects can be reversed a little by adoption of a carefully planned vegan diet, centred on fruits."'The day before he died, we got a paper from a scientist in Norway, Evidence and Arguments for Schizophrenia as a Dietary Disease and it was the last thing I read to him' said his wife Marie. That night, she got as far as Page 5. He died the following morning." (Philadelphia Inquirer, Nov 14, 1991)."
(Grains have always been the preferred choice of the agribiz' cartels since fruit and vegetables cannot be so profitable harvested by mechanical means. This looks set to change now as biotechnologists work away for the cartels to produce patent genetically engineered vegetables and fruit, which by no coincidence, can take more pesticides and herbicides, thus increasing yield and therefore profitability. This, the very same technique as used on grains.)
But the link between diet and disease has been known since the age of the ancients. Hippocrates routinely used diet to cure numerous medical conditions in his time. So one may be forgiven for thinking that the state authorities would consult such worthy health workers as nutritional doctors when framing public health advice. Not so! In the USA the American Medical Association (AMA), which serves the interests of the crazy "drug you to health" chemical/pharmaceutic/medical cartel, was a body consulted for nutritional advice. This medical body, which had probably not even looked inside a sausage, was given a key role in establishing nutritional trends. The science of orthodox nutrition was born. What was it's agenda? The famous quack Morris Fishbein, an AMA big-wig, had set the ball rolling for nutritional thinking at the time. According to Eusace Mullins(op. cit.)
"AMA officials testified before Senate Committee that there is no proof that diet is related to disease, adding the warning that changing American eating habits might lead to "economic dislocation.""Likewise, in the UK, the British Medical Association (BMA) was keen to get a foot in the door of official nutritional policy when it worked out the cheapest possible diets designed to be compatible with 'health and working capacity'. This was set forth in the BMAs "Report of the Committe on Nutrition" in 1933. These bodies seemed ignorant of a mountain of clinical findings from the likes of physicians such as Campbell and Hippocrates, thus setting in motion the greatest disaster of the twentieth century, the animal flesh and processed food and health dogma. This dogma arose from a scientific community that had no experience of producing health with diet, and ignored the scientific findings of comparative anatomy, evolution and many other worthy fields of science. Even today, nutritionists like to skip ecology, prefering their RDAs, RDIs and percentages of calories. Geoffrey Cannon in "Food and Health: The Expert Agree" sets out many of the crazy food policies set forth by bodies which were influenced heavily by the food industry and chemical cartels and their drug prescribing lap dogs in the medical bodies. Cannon says:
"Between the 1930s and the 1950s British politicians, together with leaders of the farming and food manufacturing industries, and their scientific and technical advisers, all no doubt acting in good faith(sic!), devised a food policy controlled by the state, designed not only to ensure security of supply but also to encourage production and therefore consumption of meat, milk and dairy products, and of cheap, often fatty, sugary processed foods."This policy was so successful that even today ambulances will regularly be heard in any busy city, no doubt collecting another statistic for heart disease, a primary killer of the westerner, along with cancer. Some of the ideas they set forth are so hair-brained and blatently scientifically corrupt that it is suprising that anyone believed them. Evidently many did. Cannon says that "Between the 1930s and 1950s much of what British consumers ate was what the government and industry thought they should eat. The food chain was producer-led, not consumer-led, notwithstanding rhetoric to the contrary published by the government and industry." And governments always seem to agree with industry. These bodies continue to promote grain products in their nutritional policies. Many people will remember the food pyramid, which is still seen today. It is a pointless diagram that reveals nothing about nutrition (Plate 2).
Clearly, the secrets about the food and nutrition are intended to be as well kept as military secrets, and also the mediation of scientific facts will be tempered with political and economic interests. When science is tempered by economic and political interests it becomes highly effective propaganda. To this date reports about the medical problems of "Aspartame Disease" remain supressed in the UK.
Cannons report (Op.Cit.) produces a useful table that summarises the advice given by nutritional bodies in the period 1961 to 1991. The table covers many nations and public health bodies. A summary of the wholegrain cereal and wholegrain bread columns that register a "yes" should suffice to indicate the promotion of grains:
| Decade | Increase Consumption (# counts of yes) |
Items Reviewed (count) | "YES" as %age |
|---|---|---|---|
| 1961-1969 | 5 | 8 | 63 |
| 1970-1979 | 17 | 52 | 33 |
| 1980-1989 | 85 | 124 | 69 |
| 1990- | 10 | 18 | 56 |
Thus, in the previous decade their has not only been a doubling in major reports promoting grains reviewed, but also a doubling in the advice to increase grain intakes. And this is advice to increase intake, not just advice on what one should basically eat, in which grains nearly always feature predominantly.
 Plate 2 - The Food
Pyramid
The well known "food pyramid" appears, to this day, on many commodities sold in the supermarket and is still to be found in places such as educational and public health establishments. |
Perhaps the food pyramid only serves to remind people to eat from all the groups highlighted. It is tempting to compare grains with the other foods currently being promoted as healthy, vegetables and fruits. Such comparisons, typically done using dietary data from sources such as the USDAs Agricultural Handbook number 8, teach us little about the real nutritional role of foods. However, the following table gives a comparison of these foods groups, showing the vitamins and minerals that grains are low in.
Phytic acid is an anti-nutrient that binds to zinc. While grains contain
useful amounts of zinc, their bioavailability is poor. Zinc is a mineral crucial
for normal metabolism, and is especially important for hormones. When the ratio
of phytic acid to zinc in a food is above 15:1, zinc bioavailability decreases
drastically. According to Leonard Mervyn, in the book "Thorsons Complete
Guide To Vitamins & Minerals", the ratios of phytic acid to zinc for
some popular grain products are: wholemeal flour 35, wholemeal bread 33, brown
bread 25, white bread 15, bran-based cereals 60, cornflakes 21, wheat-based
cereals 29, TVP beef 31, TVP pork 43, TVP mince 36, TVP unflavoured 43, and
oatmeal 27. Thus any meal containing substancial abounts of these foods may
result in a drastic decrease in zinc absorbtion. The average person gets their
zinc from animal food sources. Quite how cooking and processing effects this is
not clear since minerals, once removed from their amino acids, are not so well
absorbed. Minerals also compete for absorbtion at receptors on the intestine
walls. An imbalance of minerals can therefore inhibit uptake. Phytic acid is
found in cereals, vegetables and most plant materials. Mervyn says that problems
with phytic acid are more likely to occur in diets high in raw bran, cereals and
vegetables.
Regardless of all these debates about whether foods contain enough of x
or y, this says little about the small army of dangerous chemicals
present in cereal products discussed below. While millions of years of
successful evolution on a diet of fresh and raw wild fruit and vegetables is
testimony to its value, modern nutrition can only claim to be something of a
health disaster that is very slowly correcting itself. Cereals are least likely
to conform to the new trend in "wholefoods" as they require much
processing in order to make them edible. Even sprouted grains have a bitter and
unpleasant flavour.
Source: USDA Nutrient Data Base for Standard Reference, Release 10
(normalised by carbohydrate content)
Nutrient
All
Grain
ProductsAll
Vegetable
ProductsAll
Fruit
ProductsUnit
ALPHA TOCOPHEROL (vit E)
0.45
1.90
1.01
MG
ASCORBIC ACID (vit C)
0.05
127.17
89.39
MG
"CARBOHYDRATE, BY DIFFERENCE"
1
1(x 4.6)
1(x 2.73)
-
FOOD ENERGY
276.28
289.56
228.21
KCAL
FOOD ENERGY (SI)
1156.52
1212.34
954.76
KJ
POTASSIUM
193.13
1580.23
626.36
MG
VITAMIN A
5.50
1126.74
123.17
RE
ZINC
1.50
2.11
0.39
MG
AMOUNT EATEN
100
460
273
GRAMS
The Control Of Grain
In the year 1995/96 the USA alone produced 214 million metric tons of grain on
over 93 million acres of land. In 1994 corn production alone was worth something
like 23 billion dollars.
FEED
YEARBOOK (summary), Economic Research Service, U.S. Department of Agriculture,
Oct 31 1995
But it is not just humans that will feed on this dubious agricultural product as the authors of Beyond Beef will testify:
"Currently, more than 70 percent of the U.S. grain harvest -- and more than one third of the grain produced in the world is fed to cattle and other livestock. We could provide proper nourishment to more than a billion people if we used the world's agricultural lands to grow food for human consumption rather than feed for cattle and other livestock."The Beyond Beef campaign material reveals many of the disturbing facts about modern agriculture and the destruction of the environment it entails:
"Cattle production is a major cause of water pollution. In the United States, cattle produce nearly one billion tons of organic waste each year. It has been estimated that cattle and other livestock account for a significant percentage of pollutants in the nation's rivers, lakes, streams and aquifers. Raising cattle also requires vast amounts of water. Nearly half the water consumed in the United States is used to grow feed for cattle and other livestock -- while our precious stores of fresh water dwindle at an alarming rate.The grain-fed cattle complex is now a significant factor in the generation of three major gases -- carbon dioxide, methane, and nitrous oxide -- that are responsible for global warming. The burning of the world's forests for cattle pasture has released billions of tons of carbon dioxide into the atmosphere. The world's 1.3 billion cattle and other ruminant livestock emit 60 million tons of methane through their digestive systems directly into the atmosphere each year. Moreover, to produce feed crops for cattle requires the use of petro-chemical fertilizers which emit vast amounts of nitrous oxide. These gases are building up in the atmosphere, blocking heat from escaping the planet, and could cause a global climate change of cataclysmic proportions in the next century. "
I cannot help but wonder if the feeding of grains containing gluten, are also contributing to mental degeneration in cattle as they have done in animal studies. Even if one doubts that opioids are affecting cattle, the chances are that these gluteomorphines are in the bodies of grain fed cattle where they can be consumed when eating their flesh or perhaps milk(15). This, in addition to the naturally occuring hemoceptins in their blood.
On the subject of gluteomorphines passed in breast milk, even though quantities passing may only be trace amounts, Dr Reichelt says:
"It should be stressed that the amounts are small. However, the point is that even trace amounts can be important because if the proteins are not properly broken down peptides will accumulate."
[* a popular media term which suggest that conspiracy does not occur, despite frequent press stories to the contrary?]
Mullins introduces us first to Norman Borlaug who was awarded a Nobel Peace Prize in 1970. Borlaug was an Iowa farmer who was sent to Mexico by Rockerfeller interests in 1944 to develop new types of grain. During his experiments he mated 60,000 different species of wheat, developing an all tropical race of dwarfs, double dwarfs and tripple dwarfs by 1964.
"This was hailed as "the green revolution." The resulting "superwheat" produced greater yields, but this was done by "hyping" the soil with huge amounts of fertilizer per acre, the fertilizer being the product of nitrates and petroleum, commodities controlled by the Rockefellers. Huge quantities of herbicides and pesticides were also used, creating additional markets for the Rockefeller chemical empire. In effect, "the green revolution" was merely a chemical revolution. At no point could the Third World nations be expected to pay for the huge amounts of chemical fertilizers and pesticides. This was again taken care of by the system of "foreign aid" which was already in place."The same grain and chemical interests also sent one Robert Chandler into the Philipines to develop a "Miracle Rice" which resulted in a rice which used "three times the previous amount of fertilizer".
"This rice matured in four months instead of the previous six months, producing three crops a year instead of two. When two Phillippine groups of wealthy entrepreneurs began to contest each other for local spinoffs of the profits of "Miracle Rice," the Rockefellers decided to oust one group, the Marcos combine, replacing it with the Aquino faction, which had close ties to the Chase Manhattan Bank, and which could be depended on to pay interest on loans. As usual, Rockefeller "philanthropy" was closely inter-linked with markets, profits and political control. Modern fertilizer is a petroleum based industry."
"Nitrogen and nitrates were key ingredients in the manufacture of bombs and shells. A comparable peacetime market had to be developed. Following the precept which they had established after the First World War, when the monopolists, faced with a huge supply of leftover chlorine, which had been manufactured at great expense to cause intensive suffering and death, found that the only possible market was to sell it to American communities, who would then pour it into their water supplies, it was decided in 1945 that the only outlet for the huge inventory of nitrates was to put it into the food chain, as fertilizer."
"These firms have waxed rich and powerful by riding the tide of the supergrains developed by the Rockefeller Trust. They maintain close contact with these interests, and the banking interests of the Rockefellers, relying pricipally on the Chase Manhattan international network. These firms have also profited from the Rockerfeller Foundation's development of hybrid seeds, notably corn. From a commercial standpoint, the attraction of the hybrids is that they cannot reproduce themselves. As a result, the farmer has to ante up the money to buy a new supply of the hybrid seeds each year. Hybrid seeds have another great attraction for the monopolists; they give the parent company, which owns the patent, a monopoly on that particular variety of seed. Thus we have the twin factors of commercial viability and monopoly to give the banks and the Chemical Trust a stranglehold on the American Farmer. Hybrid seeds yield an average increase of twenty to thirty per cent more per acre, which is a strong selling point to the farmer. Likewise the "miracle wheat" which was originated at the International Maize and. Wheat Improvement Center at El Butan, Mexico, resulted in the development of a wheat strain which could stand up under the force of lashing rains and tropical storms. . . . It became the type which made the "green revolution" a reality. After 1960, the Mexican station released a long line of wheats, . . . Although they required intensive fertilization and irrigation, they all could thrive in tropical countries.As you can see, control of grain gives the capitalist interests an iron grip over the global economy and governments under their influence are reduced to glove puppets. No state can stand once its food supply has been undermined. And many revolutions have been started due to an overabundance of hungry mouths to feed. As a bonus, citizens may become stupified and obese due to the opiated drug orgy which has been euphamistically termed the "obesity" problem. Another bonus for the drug industries slimming drugs, armies of bogus processed foods sold as slimming diets and a stream of costy liposuctions.The Big Five wield enormous political and financial power because of their enormous cash flow, and because so many governments depend on their food supply to maintain political stability. . . .
The Big Five grain dealers are also heavily involved in currency manipulations, trading vast sums each day in currency futures, because their grain deals cause great fluctuations in the valuation of world currencies. With their inside track, they make huge profits whether the value of the currencies moves up or down. Cargill now has 25% of the world's grain trade; Bunge of Argentina has 20%; Continental Grain began operations during the Napoleonic Wars, supplying grain to both sides; it has 25% of the world grain trade---the present head of the firm, Michel Fribourg, owns 90% of the stock, with his son Rene . . ."
"Let us quickly consider the chemical treatment of the various ingredients used in bakery practice. The flour is derived from seeds probably treated for plant disease protection with organic mercurials or similar agents, and the seeds are planted on soil influenced by fertilizers. Selenium (an extremely poisonous mineral substance) may be extracted from the soil. In milling, flour is treated with improvers, oxidizing agents such as persulfate, bromate, iodate and nitrogen tricholoride, which affect protease activity and gluten properties,Food additives and pesticides are subjects worthy of their own books. Here are some of the known effects found when eating some of the chemicals named. Whether these chemicals become more or less dangerous when heated, mixed or otherwise processed is unknown. It seems unlikely that they can ever make anybody healthier, and claims as to their safety seem unfounded. Is there a truly healthy population that eats these things?Bleaching agents such as oxides of nitrogen, chlorine and benzoyl peroxide convert the yellow carotenoid pigment to colorless compounds because of alleged consumer desire for white bread. Vitamins and minerals are added in compulsory 'enrichment.' Mineral salts may be added to stabilize gas-retaining properties of flour gluten. Cyanide or chlorinated organic compounds may be employed in fumigation of the resulting flour in storage.
The water used may be chemically purified by means of alum, soda ash, copper sulfate and chlorine . . . Ammonium salts and other chemicals are employed as yeast nutrients. Chemical leaveners may contain sodium bicarbonate, alum, tartrates, phosphates, starch, and cream of tartar. Fluorine is a possible natural contaminant of the phosphate . .Oleomargarine, if used, may have added color, vitamin A, neutralizers, interface modifiers and preservatives, or the margarine may be packed in a preservative-treated wrapper. Mineral oil is frequently used as a dough trough or pan lubricant . . . Milk or milk products may contain neutralizer and antioxidants . . . Artificial coal tar color may be used Stabilizers and thickeners such as gums and treated starches may be employed as fillers. Synthetic flavors used contain glycerine, alcohol or substitute chemicals as solvents for a variety of alcohols, esters, acids, and ketones, and may contain saccharine. (Ed. Note: This would probably he replaced today by aspartams, an artificial sweetener widely used, which is said to cause brain seizures.) Spices may be natural spices subjected to fumigants or solvent-extracted spice essences. Mold inhibitors such as calcium propionate may be employed and the final product maybe contaminated on the store shelf with insecticidal powders such as sodium fluoride."
ammonium salts (eg. ammonium chloride)
"Ammonium chloride is readily absorbed by the food canal and may decrease the acidity of the urine. It should be avoided by people with imperfect liver or kidney functions."(The New E For Additives)
aspartame (NutraSweet, Equal, Spoonful)
"Aspartame has been demonstrated to inhibit the carbohydrate induced synthesis of the neurotransmitter serotonin (Wurtman affidavit ). Serotonin blunts the sensation of craving carbohydrates and thus is part of the body's feedback system that helps limit consumption to appropriate levels. Its inhibition by aspartame could lead to the anomalous result of a diet product causing increased consumption of carbohydrates."(Congressional Record, May 7, 1985)
Dr. Louis Elsas, Pediatric Professor at Emory University, said at a hearing before the U.S. Senate Committee on Labor and Human Resources, examining NutraSweet health and safety concerns 11/3/87:
"I have spent 25 years in the biomedical sciences, trying to prevent mental retardation and birth defects caused by excessive phenylalanine. And therein lies my basic concern that aspartame is in fact a well-known neurotoxin and teratogen, which in some as yet unidentified dose will both reversibly in adult and irreversibly in the developing child or fetal brain produce adverse effects."He goes on to tell how phenylalanine concentrates in the placenta and causes mental retardation. Dr. Roberts, a diabetic specialist in the states, has found that aspartame can cause blindness in diabetics(16). He calls this "Aspartame Disease".
calcium propionate (E282):
"Preservative - antimicrobial mould inhibitor, especially of 'rope' micro-organisms, which occur in bread. The spores of Bacillus mesentericus and B. subtilis are heat resistant and, if present in bread and permitted to germinate, convert the bread into sticky yellow patches, which are capable of being pulled into long threads.(The New E For Additives)Some reports link proprionate with migrane headaches.
The Bakers' Union in the UK has banned its use in its pure form because it provokes skin rashes in bakery workers."
chlorine (925):
"A powerful irritant, which is dangerous to inhale, bleacing of flour has never been demonstrated to be 100 per cent safe. The process takes its toll of flour nutrients and destroys much of the vitamin E content. The chlorine used in drinking water often contains carcinogenic carbon tetrachloride, a contaminant formed during the production process."(The New E For Additives)
cyanide (eg. hydrogen cyanide, sodium cyanide)
"exhaustion, head-aches, weakness, prostration, coma, death"(Pesticides in Foods and your Health)
organo-chlorine compounds (eg. aldrin, carbon tetra-chloride, chlordane, chloropicrin, dieldrin, heptachlor, hexachlorobenzene, nonachlor, polychlorinated biphenyls... over 200 products)
"depression, diarrhoea, dizziness, drowsiness, eczema, skin spots, convulsions, hallucinations, impotence, incontinence, infertility, insomnia, jaundice, miscarriages, polyphyria, psoriasis, urticaria, birth defects, cancer, coma, insanity, paralysis, death from organ failure"(Pesticides in Foods and your Health)
organo-mercurial compounds (eg. methyl mercury, methylethylmercury silicate)
Mercury is the most toxic non-radioactive element known, and not surprisingly the products formed with is are highly toxic. Mercury attacks the brain(17) and CNS. It has a half life in the brain of 25 years, and can cross the placenta. The World Health Organisation states(18) that "estimated average daily intake and retention of total mercury and mercury compounds in the general popualtion exposed to mercury" are: inorganic mercury vapour from fish, 0.6µg/day of which 0.042µg/day are retained and methylmercury 2.6µg/day of which 2.3µg/day is retained and inorganic mercury vapour from other dietary sources is 3.6µg/day of which 0.25µg/day is retained. Air and drinking water also supply mercurial toxins as do dental "amalgams" which are about 50 per cent mercury. The psychological and neurological effects of mercury compounds include: irritability, numbness, nervousness, sensitivity to EMF, sleeping difficulties, tingling sensation, anxiety, headaches, sudden anger, dizziness, rapid mood swings, chronic fatigue, forgetfulness, tremor, impaired shortterm memory, speech problems, suicidal tendancies, restless legs, concentraion difficulties, cramps, hallucinations, stiffness, lack of self-control, feeling of pressure in the body, depression and fainting(19). Mercury lowers the immune systems IgG antibodies, an important factor in controlling stray food proteins that get into the body(12).
"They impair the functioning of enzymes which have sulphur and hydrogen (-SH) at the end of the molecular chain. These include glutathione, lipoic acid and co-enzyme. A. The importance of these enzyme in maintaining life is reflected in the wide-spread symptoms and the rapidity with which death occurs from organo-mercury poisoning. In severe poisoning, the nerves may be completely destroyed in a single sweep, leading to sudden death. This is unlike poisoning by the organo-phosphates, in which the nerves die by stages.(Pesticides in Foods and your Health)
In Japan, about 6 years ago, hundreds of people were affected after eating fish caught in the sea around Minamata, where methyl mercury pesticide wastes had been discharged. Some of the survivors became insane, while others became permanently paralysed.
The organo-mercury pesticides cannot be excreted completely, and will accumulate in survivors as more contaminated foods are eaten, until their levels in the body lead to diseases or deaths.
Common problems in survivors include kidney failure, metabolic difficulties, causing various diseases due to liver damage, insanity and paralysis.Effects: Dizziness, mental confusion, twitchings, kidney damage, liver damage, metabolic diseases, stupor, tremors, blindness, impotence, insanity, paralysis, death"
Mullins says that some half of the American population, over 100 million people, suffer from some form of chronic illness. I have also seen the figure of 60% quoted as well, by other sources. One quarter of these he says are allergies caused by exposure to or ingestion of chemical substances. Since grains are fed to cattle, we would expect meat products derived from them to contain higher concentrations of toxins due to accumulation from the food chain effect. Many of the poisons named build up, especially in the fat cells of the animal, and remain there until eaten.
This is very handy for the chemical concerns since their products also form the basis for the many medicines alleged to treat the illnesses caused by their own chemicals and flogged off in or as food.
"The surplus of elements left over from the manufacture of atomic bombs now threaten us with another "magical" process, the process of preserving food by irradiating it. Cobalt 60, one of these atomic bomb leftovers, is now being offered to food irradiators for $100,000 per kilo. Should the food irradiation program fall through, this byproduct of atomic bombs will have to be disposed of by the manufacturer at great expense. It is a repetition of the dilemmas which brought us such public "boons" as chlorination of water after World War I and nitrate fertilizers after World War II.Thus repeating the only too common practice of introducing an already known to be dangerous chemical into the human body, only to remove it later. (after some profit has been made of course) But this flash in the pan was not enough, and a more concerted effort was required to get irradiated food into the mouths of the public. An effort which faultered at first.The first commercial use of food irradiation took place in occupied West Germany in 1957, where it was used experimentally to sterilize spices used in the manufacture of sausages. The results were so disturbing that the West German government was forced to ban it in 1958. . . .The U.S. Food and Drug Cosmetic Act of 1958 took up the use of irradiation, defining it as an "additive," which brought it under their control. In 1963, the FDA gave permission for the use of irradiation to sterilize canned bacon; this permission was rescinded in 1968."
"In 1968, the Rockefeller Monopoly moved to back the food irradiation process on a national level. The Coalition for Food Irradiation was formed by some of the nation's biggest food companies; ALPO, Beatrice, Campbell Soup, Del Monte, Gaines Foods, General Foods, Hormel, Heinz, Hershey, Gerher, MARS, Stouffer and Welch. Joining them in the coalition were the chemical companies, W. R. Grace, DuPont and Rockwell international. The Coalition began the tried and true technique of staging well-planned and expensive "conferences" at prominent universities, at which only the advocates for their plan would be heard. One of these conferences backfired. The planned irradiation conference at Johns Hopkins University Center for Radiation Education and Research was scheduled in August 1987. Prospective attendees were disturbed to find that the list of scheduled speakers was heavily stacked in favor of food irradiation. . . . The scheduled advocates of food irradiation included Dr. Ari Brynjolfsson of MIT; Dr. Ronald E. Engel, deputy administrator of the U.S. Dept. of Agriculture, which had approved the irradiation of pork: George Giddings, director of Isomedix, the nation's largest irradiation firm; Dennis Heldman, executive vice-president of National Food Processors, which planned a cesium irradiator with the Dept. of Agriculture in California; Dr. James Il. Moy, a professor at the University of Hawaii, who proposed a cesium irradiator jointly with the Dept. of Agriculture in Hawaii. Johns Hopkins University was a willing participant in this staged conference because in 1986, it had received three hundred and seventeen million dollars in defense funds; Johns Hopkins University is the second largest defense contractor after MIT. Dr. Brynjolfsson of MIT was one of the earliest advocates of food irradiation."And so it is that food giants, government agencies and influential educational institutes are locked together in a cosy little arrangement to defraud the public into eating anything that the chemical syndicate reqires disposal of.
If you are not feeling sick by now, then perhaps after your next meal, you
will be.Bibliography/References
Lindstom et al (1984) Amer J Psychiat 141:1059-1066
Fukudome and Yoshokawa (1991) FEBS Letters 296:107-111
Dohan et al (1984) Biol Psychiat 19:385-399
Dohan (1983) Biol psychiat 18:561-564)
See also Lorenz K (1990) Adv in Cereal Sci and Technol
X:435-469
Dohan and Grasberger (1973) Am J Psychiat 130:685-686
Singh and Kay (1976) Science 191:401-402
Cade R et al (1990) Psychiatry:A world perspective 3:494-500
Endogenous opioid systems regulate mcell proliferation in the developing rat
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Zagon IS and McLaughlin PJ (1991) Brain Res
Identification of opioid peptides regulating proliferation of neurons and
glia in the developing nervous system.
Gardner MLG (1994) Physiology of the gastrointestinal tract
(Johnson LR : edit) Rave Press, NY pp 1795-1820
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Paul KD et al (1985) Z Klin Med 40:707-709
Cooke WT et al (1966) Brain 89:683-722
Ward ME et al (1985) Neurology 35:1199-1201
Kinney HC et al (1982) J Neurol Sci 5:9-22
Finelli PF et al (1980) Neurology 30:245-249
paranoid ideation and persecutory feeling could well be human correlates of
the behaviour changes noted in animals (Reichelt)
Hole K et al (1979) Neuroscience 4:1883-1893
Drysdale A et al (1982) Neuroscience 7:1567-1574
Lorenz K and Lee VA (1977) CRC Critical Reviews in Food Sci and
Nutrition 9:383-457
Lorenz K (1990) Adv in Cereal Sci and Technol X:435-469
IgG antibody increases against gluten in schizophrenia
Dohan FC et al (1972) Biol Psychiat 5:127-131
Hekkens W Th et al (1980) in Biochemistry of schizophrenia and
Addiction (edit: Hemmings G) Lancaster, MTP press
Rix KJB et al (1985) PSYCHOL MED 15:347-354
Increased IgE antibodies to food proteins were also found in schizophrenics
Sugerman AA et al (1982) Annal Allergy 48:166-171
Ashkenazi A et al (1979) Amer J Psychiat 136:1306-1309: found
that leukocytes reacted to a fraction of gluten in a fashion intermediate
between coeliac disease and normal controls
Reichelt Kl and Landmark J (1994) Biol psychiat: in press
found IgA antibody increases in schizophrenics diagnosed after DSM III and
sex and age matched controls. These IgA antibodies were mainly against
gliadin, gluten, lactoglobulin and casein.
Yamauchi F and Suetsuna K (1993) J Nutr Biochem 4: 450-457
Immunological effects of dietary peptide derived from soybean protein
Bovine albumin peptide as possible trigger of insulin-dependent diabetes
mellitus.
Martin JM et al (1991) Ann Med 23: 447-452
Milk protein in the etiology of insulin-dependent diabetes mellitus (IDDM)
Virtanen SM et al (1994) Diabteologica 37: 381-387
Diet, cow's milk protein antibodies and the risk of IDDM in Finnish
children.
Dahl-Jorgensen K et al 1991 Diabetes care 14:1081-1083
Relationship between cow's milk consumption and incidence of IDDM in
childhood.
Administration of peptides inhibit the degradation of enodgenous peptides.
The dilemma of distinguishing direct from indirect effects.
Kilshaw PJ and Cant AJ (1984) Int Arch Allergy and Appl Immunol
75: 8-15
The passage of maternal dietary protein into human breast milk.
Axelsson I, Jacobsson I, Lindberg T, and Benediktsson B (1986) Acta
Paed Scand 75: 702-707
Bovine lactoglobulin in human milk.
Stuart CA, Twiselton R, Nicholas M and Hide DW (1984) Clin Allergy
14:533-535
Passage of cow s milk protein in breast milk.
Troncone R, Scarcella A, Donatiello A, Cannataro P, Tarabusco A and
Auricchio S (1987) Acta Paed Scand 76: 453-456
passage of gliadin into human breast milk
Clinical Research (1988) Vol. 36, No. 3, 489A
Inorganic mercury; selective effects on blood-brain barrier transport
systems.
W H Freeman and Company, 41 Madison Avenue, New York 10010
20 Beaumont Street, Oxford OX1 2NQ England
with thanks to the Harvard Medical Library, Boston USA for
Published or available on the web
http://www.nutramed.com/zeno/brainprob.htm
Environmed Research Inc. 502 -2109 Bellevue Ave., West Vancouver B.C. Canada
V7V 1C2
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