WHY I BELIEVE OVER HALF OF YOUR DIET SHOULD BE MADE UP OF THIS

By Dr. Mercola

A little over 100 years ago a German scientist wrote a letter to a company that made soap, and in so doing changed the way the world cooks its food. The soap company, Procter & Gamble, bought the scientist's idea—and Crisco was born.

At this time in history, people used animal fats for cooking in the form of lard and butter. And while Crisco was purposely formulated to resemble lard and cook like lard, it was nothing like lard. The rest of the story, as related in The Atlantic, is a tale of marketing successⁱ.

When Marketing Alters Dietary Recommendations...

Recipe in hand, Procter & Gamble launched a massive sales strategy for Crisco that rivals even some of the biggest sales pitches today, and won over the cooks of the world. According to The Atlantic:

"Never before had Procter & Gamble -- or any company for that matter -- put so much marketing support or advertising dollars behind a product. They hired the J. Walter Thompson Agency, America's first full service advertising agency staffed by real artists and professional writers.

Samples of Crisco were mailed to grocers, restaurants, nutritionists, and home economists. Eight alternative marketing strategies were tested in different cities and their impacts calculated and compared. Doughnuts were fried in Crisco and handed out in the streets. Women who purchased the new industrial fat got a free cookbook of Crisco recipes. It opened with the line, "The culinary world is revising its entire cookbook on account of the advent of Crisco, a new and altogether different cooking fat." Recipes for asparagus soup, baked salmon with Colbert sauce, stuffed beets, curried cauliflower, and tomato sandwiches all called for three to four tablespoons of Crisco."

Since advertising claims back then were unregulated, Procter and Gamble sold this plant-based product (known today as hydrogenated vegetable oil) as being healthier than animal fats, and consumers believed it. It took 90 years before researchers finally discovered that this new, "better-for-you" compound, which we call trans fat today, actually increases your risk of getting heart disease. As stated in the featured Atlantic article:

"It is estimated that for every two percent increase in consumption of trans fat (still found in many processed and fast foods) the risk of heart disease increases by 23 percent. As surprising as it might be to hear, the fact that animal fats pose this same risk is not supported by science."

Not only that; research has also found that trans fats contribute to cancer, bone problems, hormonal imbalance and skin disease; infertility, difficulties in pregnancy and problems with lactation; low birth weight, growth problems, and learning disabilities in children. It's so bad for your health that one U.S. government panel of scientists determined that man-made trans fats are unsafe atany level...

What History Can Teach Us

The article in The Atlantic, which is excerpted from the book The Happiness Diet by Drew Ramsey, MD and Tyler Graham, is a fascinating piece of history, and well worth reading in its entirety. It adeptly describes the cultural backdrop that led to this "fake lard" being accepted and embraced, not to mention the sheer power of aggressive marketing. Here's just a short excerpt of this excellent piece. For more, please see the original article, or the book, The Happiness Diet:

"... Thanks to Procter & Gamble the United States boosted the production of a waste product of cotton farming, cottonseed oil... Before processing, cottonseed oil is cloudy red and bitter to the taste because of a natural phytochemical called gossypol... and is toxic to most animals, causing dangerous spikes in the body's potassium levels, organ damage, and paralysis. An issue of Popular Science from the era sums up the evolution of cottonseed nicely: "What was garbage in 1860 was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890."

But it entered our food supply slowly. It wasn't until a new food-processing invention of hydrogenation that cottonseed oil found its way into the kitchens of America's restaurants and homes.

Edwin Kayser, a German chemist, wrote to Procter & Gamble on October 18, 1907, about a new chemical process that could create a solid fat from a liquid. The company's researchers had been interested in producing a solid form of cottonseed oil for years, and Kayser described his new process as "of the greatest possible importance to soap manufacturers." The company purchased US rights to the patents and created a lab on the Procter & Gamble campus, known as Ivorydale, to experiment with the new technology. Soon the company's scientists produced a new creamy, pearly white substance out of cottonseed oil. It looked a lot like the most popular cooking fat of the day: lard. Before long, Procter & Gamble sold this new substance (known today as hydrogenated vegetable oil) to home cooks as a replacement for animal fats."

The Saturated Fat Myth

The myth that saturated fat causes heart disease has undoubtedly harmed an incalculable number of lives over the past several decades. While it may have begun as an unsupported marketing strategy for Crisco, this mistaken belief began solidifying in the mid-1950's when Dr. Ancel Keys published a paper comparing saturated fat intake and heart disease mortality. Keys based his theory on a study of six countries, in which higher saturated fat intake equated to higher rates of heart disease. However, he conveniently ignored data from 16 other countries that did not fit his theory.

Had he chosen a different set of countries, the data would have shown that increasing the percent of calories from fat reduces the number of deaths from coronary heart disease. And, if all 22 countries for which data was available at the time of his study are included, you find that those who consume the highest percentage of saturated fat have the lowest risk of heart disease.

Unfortunately, the idea that saturated fat is bad for your heart has become so ingrained in the medical and health community that it's very difficult to break through that misinformation barrier. Still, the fact of the matter is that the saturated fat-heart disease link was ahypothesis that did not stand up to further scrutiny. Gary Taubes discussed this lack of evidence in an interview I did with him last year.

Total Video Length: 1:22:58
Download Interview Transcript

Less Saturated Fat in Your Diet = Higher Risk of Heart Disease

Since the introduction of low-fat foods, heart disease rates have progressively climbed, even as studies kept debunking Keys research—repeatedly finding that saturated fats in fact support heart health. For example:

• A meta-analysis published two years agoⁱⁱ, which pooled data from 21 studies and included nearly 348,000 adults, found no difference in the risks of heart disease and stroke between people with the lowest and highest intakes of saturated fat.
• In a 1992 editorial published in the Archives of Internal Medicine, Dr. William Castelli, a former director of the Framingham Heart study, statedⁱⁱⁱ:

"In Framingham, Mass., the more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower the person's serum cholesterol. The opposite of what… Keys et al would predict…We found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories, weighed the least and were the most physically active."

• Another 2010 study published in the American Journal of Clinical Nutrition found that a reduction in saturated fat intake must be evaluated in the context of replacement by other macronutrients, such as carbohydrates^iv. When you replace saturated fat with a higher carbohydrate intake, particularly refined carbohydrate, you exacerbate insulin resistance and obesity, increase triglycerides and small LDL particles, and reduce beneficial HDL cholesterol. The authors state that dietary efforts to improve your cardiovascular disease risk should primarily emphasize the limitation of refined carbohydrate intake, and weight reduction.

The Cholesterol Myth

Another example of tragically incorrect diet advice is the idea that dietary cholesterol is bad for your heart. Just as the saturated fat myth created an entire industry of harmful low-fat products, the cholesterol myth has given rise to a similar industry of highly processed fake foods posing as healthier alternatives. Take Egg Beaters for example. Introduced in 1972, Egg Beaters has been hailed as a healthy substitute for whole chicken eggs. It basically contains egg whites with added flavorings, vitamins and gum thickeners, providing you with no or low saturated fat and cholesterol, and fewer calories than regular eggs.

This is a tragedy, considering how nutritious whole eggs are—provided they're from organically raised free-ranging hens. For example, egg yolks have one of the highest concentrations of biotin found in nature. So for 40 years, many Americans have deprived themselves of one of the most nutritious foods on the planet, while epidemiological studies repeatedly show that dietary cholesterol is not related to coronary heart disease incidence or mortality, so there's no reason to fear eggs!

Your Body NEEDS Saturated Fat

But let's get back to the issue of saturated fats versus trans fats found in Crisco and other vegetable oils. Foods containing saturated fats include:

• Meat
• Dairy products
• Tropical oils like coconut and palm oil

These (saturated) fats from animal and vegetable sources provide a concentrated source of energy in your diet, and they provide the building blocks for cell membranes and a variety of hormones and hormone-like substances. When eaten as part of your meal, they increase satiety by slowing down absorption. In addition, they act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are also needed for the conversion of carotene to vitamin A, for mineral absorption, and for a host of other biological processes.

Saturated fats are the preferred fuel for your heart, and are also used as a source of fuel during energy expenditure. Furthermore, saturated fats:

Provide building blocks for cell membranes, hormones, and hormone-like substances	Act as carriers for important fat-soluble vitamins A, D, E and K	Are required for the conversion of carotene to vitamin A, and for mineral absorption
Act as antiviral agents (caprylic acid)	Help lower cholesterol levels (palmitic and stearic acids)	Modulate genetic regulation and help prevent cancer (butyric acid)

Trans Fat and Sugar are the True Culprits of Heart Disease

Now, some research still suggests there is an association between fat and heart disease. The problem is that most such studies make the crucial error of not differentiating between saturated fat and trans fat. Additionally, the other primary ingredient in processed food that plays a role in heart disease is sugar, specifically fructose. Most researchers have failed to control for these variables. If researchers were to more carefully evaluate the risks of heart disease by measuring the levels of fructose, trans fat, and saturated fat, they would likely validate what I've been teaching for decades.

Both fructose and trans fat are known to increase your LDL levels, or "bad" cholesterol, while lowering your levels of HDL, known as "good" cholesterol, which, of course is the complete opposite of what you need in order to maintain good heart health.

It can also cause major clogging of arteries, type 2 diabetes and other serious health problems. It's important to realize that it's virtually impossible to achieve a nutritionally adequate diet that has no saturated fat. What you don't need, however, are trans fats and fructose in excess of 15 grams per day. Since the average adolescent is now consuming in the neighborhood of 75 grams of fructose per day, one can begin to understand why we obesity and heart disease are at epidemic levels.

Healthy Fat Tips to Live By

Remember, you do need a certain amount of healthy fat, while at the same time you'll want to avoid the unhealthy varieties. The easiest way to accomplish this is to simply eliminate processed foods, which are high in all things detrimental to your health: sugar, carbs, and dangerous types of fats. And don't fall for labeling tricks designed to hide trans fat content.

In recent years many food manufacturers have removed trans fats from their products. However, the FDA allows food manufacturers to round to zero any ingredient that accounts for less than 0.5 grams per serving. So while a product may claim that it does not contain trans fats, it may actually contain up to 0.5 grams per serving. If you eat a few servings, you're quickly ingesting a harmful amount of this deadly fat. So to truly avoid trans fats, you need to read the label and look for more than just 0 grams of trans fat. Check the ingredients and look for partially hydrogenated oil. If the product lists this ingredient, it contains trans fat.

After that, these tips can help ensure you're eating the right fats for your health:

• Use organic butter (preferably made from raw milk) instead of margarines and vegetable oil spreads. Butter is a healthy whole food that has received an unwarranted bad rap.
• Use coconut oil for cooking. It is far superior to any other cooking oil and is loaded with health benefits. (Remember that olive oil should be used COLD, drizzled over salad or fish, for example, not to cook with.)
• Following my nutrition plan will automatically reduce your modified fat intake, as it will teach you to focus on healthy whole foods instead of processed junk food.
• To round out your healthy fat intake, be sure to eat raw fats, such as those from avocados, raw dairy products, and olive oil, and also take a high-quality source of animal-based omega-3 fat, such as krill oil.

As for how much fat you might need, government guidelines are sorely in need of reconsideration. The National Institutes of Health (NIH) recommends between 20-35 percent for adults, and 25-35 percent for children between the ages of four and 18. The US Department of Agriculture's dietary guidelines^v are even more ill-advised, recommending you to consume less than 10 percent of calories from saturated fats.

As I and other nutritional experts have warned, most people actually need upwards of 50-70 percent healthful fats in their diet for optimal health! My personal diet is about 60-70 percent healthy fat, and both Paul Jaminet, PhD., author of Perfect Health Diet, and Dr. Ron Rosedale, M.D., an expert on treating diabetes through diet, agree that the ideal diet includes somewhere between 50-70 percent fat.

Story at-a-glance

• Crisco changed the way Americans cooked and ate, and it has taken 90 years to debunk the myth that hydrogenated vegetable oil (trans fat) is healthier than animal fats (saturated fat)—a myth created and maintained primarily through wildly successful marketing and one seriously flawed hypothesis
• In more recent years, numerous studies have confirmed that saturated fat consumption is not associated with heart disease. On the contrary, it appears to be associated with improved heart health and decreased risk of heart disease
• I and other nutritional experts believe most people need upwards of 50-70 percent healthful fats in their diet for optimal health

References:

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• ⁱ The Atlantic April 26, 2012
• ⁱⁱ American Journal of Clinical Nutrition March 2010;91(3):535-46
• ⁱⁱⁱ Archives of Internal Medicine July 1992;152(7):1371-2
• ^iv American Journal of Clinical Nutrition March 2010: 91(3): 502-509
• ^v US Department of Agriculture's dietary guidelines
• http://articles.mercola.com/sites/articles/archive/2012/05/31/coconut-oil-for-healthy-heart.aspx?e_cid=20120531_DNL_art_1

GERMIER THAN TOILET SEATS, BUT YOU TOUCH THEM EVERY DAY

By Dr. Mercola

What do restaurant menus, hands-free faucets, ATM machines and your physician's scrubs have in common? They are all among the "germiest" objects on Earth.

Yes, really.

As much as you might like to give the gold medal to toilet seats when it comes to squeamishly germ-ridden locations, science suggests there are much "germier" places that you're probably frequenting daily.

For example, one study found that each key on an ATM keypad harbors 1,200 germs, including E. coli and cold and flu viruses. The worst button is the "Enter" button, because everyone has to touch it. Flu viruses can survive on hard surfaces such as restaurant menus for as long as 18 hours, according to an article in Mental Flossⁱ. Some of the other dirtiest places and objects might surprise you:

Hospitals Lemon Slices in Restaurant Drinks Hotel RoomGlasses Kitchen Cloths and Sponges Faucets and Sink Drains Toothbrushes Food Court Tables Fitting Rooms

Restaurant Condiment Toy Stores Hotel Bedspreads and Pillows Light Switches Drinking Fountains Wet laundry—after it's been washed Escalator Handrails Gym Equipment

Handbag Bottoms Gadget Shops Remote Controlsand Computer Keyboards Door Knobs and Handles Cutting Boards Playground Equipment (Swings, Slides and Monkey Bars) Shopping Cart Handles Makeup Samples

Hospitals are Some of the Germiest Places on Earth

When you see hospital staff in bright, cheerfully colored scrubs and crisp white lab coats, do you think bacteria? That's exactly what you should think, considering the findings of several recent studies that show hospitals are not the safe, clean environments we'd like them to be.

1. A study published in 2011 in the American Journal of Infection Controlⁱⁱ found that more than 60 percent of healthcare workers' uniforms tested positive for potentially dangerous bacteria, including germs that cause pneumonia, bloodstream infections and drug-resistant infections such as MRSA. The samples were obtained from the sleeves, waists, and pockets of 75 registered nurses and 60 physicians at a busy university-based hospital. Eleven percent of the bugs were resistant to multiple front-line antibiotics. This study suggests healthcare workers' attire may be one surprising route by which pathogenic bacteria are transmitted from staff to patients.
2. Another 2011 studyⁱⁱⁱ found pathogenic bacteria—including MRSA—on the privacy curtains that separate care spaces in hospitals and clinics.
3. A 2009 study^iv showed that pathogenic microorganisms can even survive on the paper commonly used in clinical settings—so the penicillin script your physician hands you may come with its own colony of dangerous bacteria
4. A 2009 study^v of U.K. nursing homes found 24 percent of residents and seven percent of staff were colonized with MRSA, which means they were carrying the bacteria on their skin (and lab coats) but not  showing signs of infection.

Rates of MRSA in health care settings have been climbing steadily. Statistically, six out of seven people infected with MRSA contract it at a healthcare facility, where the infection shows up in surgical wounds or around feeding tubes, catheters or other invasive devices^vi. However, these "super bugs" are no longer originating only in healthcare facilities. The bacteria are constantly adapting, and now they are being found in livestock that ends up on your dinner plate.

The "Farming" of Super Bugs

Today, as much as 70 percent of all antibiotic use in the United States takes place at concentrated animal feedlot operations (CAFOs), and these factory-scale farms are now brewing a novel strain of MRSA. CAFO animals are often fed antibiotics at low doses to prevent disease and promote growth.

MRSA, short for "Methicillin Resistant Staphylococcus Aureus," is a very dangerous strain of staph bacteria that has developed resistance to the broad-spectrum antibiotics commonly used to treat it (methicillin, penicillin, oxacillin, amoxicillin, etc.). Initially, these "super bugs" were coming exclusively from hospital environments, but they've now adapted and spread to other public settings, such as schools, gyms, and locker rooms. And now a new strain has appeared in livestock animals as a direct result of antibiotic overuse.

Experts are concerned this new MRSA strain in livestock could begin to infect humans all over the globe.

Realizing that antibiotics abuse threatens public health, the U.S. FDA plans to issue new regulations for the use of antibiotics in the livestock industry by requiring a veterinarian's prescription before antibiotics can be given.^vii

Other countries have also realized the inherent hazards of antibiotic overuse and have opted for a healthier approach to the raising of livestock. For example, Denmark stopped the widespread use of antibiotics in their pork industry 12 years ago. After they implemented the antibiotic ban, a Danish study later confirmed that Denmark had drastically reduced antibiotic-resistant bacteria in their animals and food. This is one reason why I feel it's so important to support smaller, local farms that raise livestock and poultrywithout antibiotics, on pastures where the animals graze on natural grasses, as opposed to confined to buildings and fed grains.

Bad Bugs, Bad Bugs… Whatchya Gonna Do?

As hard as you might try, you simply can't outrun or outsmart the microbes. They're literally everywhere, including all over you as you read this right now. We are their reproductive vectors--they ride around on us and hop from person to person, using us like an interpersonal railway system. Knowing this, how do you live your life without fearing an attack from every mustard bottle or stationary bike handle you come across?

Relax. You don't have to worry, as long as your immune system is in good shape.

We have shared our lives with the microbial world for many thousands of years, and we will probably do so for millions more. If your defenses are strong, your body will be pretty successful in fighting off invaders. It's only when your immune system is compromised that you're more likely to become ill.

And many of these microorganisms are beneficial—even the pathological ones. Some microbial exposure actually makes youstronger by "training" your immune system to react appropriately, especially when the exposure occurs in childhood. This concept is known as the "hygiene hypothesis."

There is evidence that our modern germophobic culture, with hand sanitizers on every shelf, is counterproductive to good health. Science has found that overly sterile environments are linked with higher rates of depression, increased inflammation, heart disease, asthma, allergies, and eczema. That said, some of today's pathogens are quite a bit more dangerous than those present a century ago, so taking some reasonable precautions is advisable. One of the simplest and most effective preventative measures is proper hand washing.

Your Number ONE Defense Against Germs: Proper Hand Washing

Getting back to basics is often the best advice, and that definitely applies here. Good old-fashioned hand washing with plain soap and water is one of the oldest and most powerful antibacterial treatments there is; no harsh disinfectants or antimicrobial soaps required. To make sure you're actually removing the germs when you wash your hands, follow these guidelines:

1.  Use warm water

2.  Use a mild non-antibacterial soap

3.  Work up a good lather, all the way up to your wrists, for at least 10 or 15 seconds

4.  Make sure you cover all surfaces, including the backs of your hands, wrists, between your fingers, and around and below your fingernails

5.  Rinse thoroughly under running water

6.  In public places, use a paper towel to open the door as a protection from germs that the handles may harbor

Also remember that your skin is your primary defense against bacteria—not the soap. So resist the urge to become obsessive about washing your hands. Washing too vigorously or too frequently can extract many of the protective oils in your skin, causing it to crack and potentially even bleed, providing germs a point of entry into your body where they can do harm. So mild to moderate washing is really all you need.

AVOID Anti-Bacterial Soaps

You should especially avoid the use of antibacterial soaps and wipes, especially those containing triclosan and triclocarban, chemicals that can worsen the problem of bacterial resistance. There is also recent evidence that triclosan may disrupt your hormone balance. If you wish to use a hand sanitizer, make sure it's made with safe plant-based ingredients such as rice bran extract, aloe vera, chamomile and tea tree oil, rather than the chemical agents you typically find. Now that you've taken care of your outer defenses, you should pay some attention to your inner defenses—your immune system.

My Basic Recipe for Building a Strong Immune System

Maintaining a strong immune system requires following the basic tenets of good health. There is no magic bullet. Staying healthy, or regaining your health, requires some diligence in making good choices about nutrition, exercise, sleep and the rest, over the long term. Good health habits will minimize your risk of getting sick from ANY cause.

Manage your stress; science has proven that stress and unresolved emotional issues have lingering adverse effects on your health

Optimize your vitamin D level with exposure to sunlight or a safe tanning bed; if this isn't possible, take an oral vitamin D supplement

Drink plenty of clean water

Eat foods that are best for your body, according to my Nutrition Plan

Optimize your insulin and leptin levels

Avoid excess sugar (especially fructose) and grain consumption

Avoid processed foods, chemical additives, artificial sweeteners, MSG, and all genetically modified ingredients

Consider taking a high-quality probiotic supplement, as your gastrointestinal system is an important part of your immune system

Exercise three to five times a week

Get plenty of restorative sleep every night

References:

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• ⁱ Mental Floss January 11, 2012
• ⁱⁱ Am J Infection Control September 2011
• ⁱⁱⁱ Am J Infection Control April 2011
• ^iv AJN December 2011
• ^v Journal of the American Geriatrics Society April 2009
• ^vi Seattle Times
• ^vii MNN April 12, 2012
• http://articles.mercola.com/sites/articles/archive/2012/05/27/mrsa-on-common-places.aspx

SEVEN FOODS THAT EXPERTS WONT EAT

By Eddie Sage on 18 November 2011i

1. Canned Tomatoes
The Expert: Fredrick vom Saal, PhD, an endocrinologist at the University of Missouri who studies bisphenol-A
The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people’s body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. “You can get 50 mcg of BPA per liter out of a tomato can, and that’s a level that is going to impact people, particularly the young,” says vom Saal. “I won’t go near canned tomatoes.”
The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. You can also get several types in Tetra Pak boxes, like Trader Joe’s and Pomi.
2. Corn-Fed Beef
The Expert: Joel Salatin, co-owner of Polyface Farms and author of half a dozen books on sustainable farming
The problem: Cattle evolved to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. More money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us. A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease. “We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure,” says Salatin.
The solution: Buy grass-fed beef, which can be found at specialty grocers, farmers’ markets, and nationally at Whole Foods. It’s usually labeled because it demands a premium, but if you don’t see it, ask your butcher.
3. Microwave Popcorn
The Expert: Olga Naidenko, PhD, a senior scientist for the Environmental Working Group,
The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize-and migrate into your popcorn. “They stay in your body for years and accumulate there,” says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.
The solution: Pop natural kernels the old-fashioned way: in a skillet. For flavorings, you can add real butter or dried seasonings, such as dillweed, vegetable flakes, or soup mix.
4. Nonorganic Potatoes
The Expert: Jeffrey Moyer, chair of the National Organic Standards Board
The problem: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes-the nation’s most popular vegetable-they’re treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they’re dug up, the potatoes are treated yet again to prevent them from sprouting. “Try this experiment: Buy a conventional potato in a store, and try to get it to sprout. It won’t,” says Moyer, who is also farm director of the Rodale Institute (also owned by Rodale Inc., the publisher ofPrevention). “I’ve talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals.”
The solution: Buy organic potatoes. Washing isn’t good enough if you’re trying to remove chemicals that have been absorbed into the flesh.
5. Farmed Salmon
The Expert: David Carpenter, MD, director of the Institute for Health and the Environment at the University at Albany and publisher of a major study in the journal Science on contamination in fish.
The problem: Nature didn’t intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT. According to Carpenter, the most contaminated fish come from Northern Europe, which can be found on American menus. “You can only safely eat one of these salmon dinners every 5 months without increasing your risk of cancer,” says Carpenter, whose 2004 fish contamination study got broad media attention. “It’s that bad.” Preliminary science has also linked DDT to diabetes and obesity, but some nutritionists believe the benefits of omega-3s outweigh the risks. There is also concern about the high level of antibiotics and pesticides used to treat these fish. When you eat farmed salmon, you get dosed with the same drugs and chemicals.
The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it’s farmed. There are no commercial fisheries left for wild Atlantic salmon.
6. Milk Produced with Artificial Hormones
The Expert: Rick North, project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility and former CEO of the Oregon division of the American Cancer Society
The problem: Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate, and colon cancers. “When the government approved rBGH, it was thought that IGF-1 from milk would be broken down in the human digestive tract,” says North. As it turns out, the casein in milk protects most of it, according to several independent studies. “There’s not 100% proof that this is increasing cancer in humans,” admits North. “However, it’s banned in most industrialized countries.”
The solution: Check labels for rBGH-free, rBST-free, produced without artificial hormones, ororganic milk. These phrases indicate rBGH-free products.
7. Conventional Apples
The Expert: Mark Kastel, former executive for agribusiness and codirector of the Cornucopia Institute, a farm-policy research group that supports organic foods
The problem: If fall fruits held a “most doused in pesticides contest,” apples would win. Why? They are individually grafted (descended from a single tree) so that each variety maintains its distinctive flavor. As such, apples don’t develop resistance to pests and are sprayed frequently. The industry maintains that these residues are not harmful. But Kastel counters that it’s just common sense to minimize exposure by avoiding the most doused produce, like apples. “Farm workers have higher rates of many cancers,” he says. And increasing numbers of studies are starting to link a higher body burden of pesticides (from all sources) with Parkinson’s disease.
The solution: Buy organic apples. If you can’t afford organic, be sure to wash and peel them first.

http://majortrend.tv/4630/7-foods-experts-won’t-eat/