..
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I had high cholesterol and started drinking Green Tea instead of filling
my Lipitor prescription.  After just 2 months my cholesterol has
dropped 20 points which has amazed my doctor.
                                                                                 - Mike B, UT
I started drinking Green Tea to lose weight and have more energy throughout the
day.  After 1 month I'm 12 lbs lighter and 20 yrs younger!
                                                                                         - Adam S, UT
Green Tea
THINKGREENTEAHP.COM © 2008-2009 All Right Reserved
Independent Distributor for Grenx © All Rights Reserved
.
Fill in the Form Below for your
FREE Sample of Green Tea
Ingredients in GrenX

Green Tea Extract (Camellia Sinensis), Noni Juice, Açaí, Resveratrol, Pomegranate Extract, L-Theanine,
Bioperine, Orange Fruit Powder, Cherry Powder, Mango Powder, Lemon Powder, Peach Powder, Pineapple
Powder, Strawberry Powder, Fructose, Citric Acid, Beet Root Powder, Matcha, Natural and Artificial Fruit
Flavors, Xylitol, Malic Acid, Lecithin, Ascorbic Acid, Tartaric Acid, Beta Carotene, Tumeric Powder, Roboflavin-5-
Phosphate, Sodium Copper Chlorophyllin, Ace K, Silicon Dioxide, & Sucralose


Noni

http://www.noni-juice-plus.com/whatisnoni.html

What is Noni?

For over 2000 years, Noni (morinda citrifolia) has been used for its many beneficial properties.  The early
Polynesians used it as a general tonic.  They found it particularly beneficial for maintaining healthy immune,
respiratory, digestive, and intestinal systems.*  It was also determined to be helpful for maintaining a healthy
central nervous systems and supporting muscles, bones, and tissue.*  Currently, scientists are studying
possible effects of maintaining cardiovascular and cellular health.*
“The early Polynesians would take Noni fruit with them in their canoes when they migrated to new islands.”
They regarded this fruit as a necessity in their daily lives.  It is still revered today for its ability to promote
energy.*
The Tahitian islands are comprised of very rich volcanic soil and year-round tropical climate, which are the
most ideal growing conditions for Noni.
Açaí

http://www.oprah.com/presents/2005/young/life/life_acai.jhtml

Oprah.com - Lifestyle
Superfood No. 1: Açaí

Nature's Energy Fruit

It may seem odd to start this list of superfoods with one you’ve likely never even heard of. But studies have
shown that this little berry is one of the most nutritious and powerful foods in the world! Açaí (ah-sigh-ee) is the
high-energy berry of a special Amazon palm tree. Harvested in the rainforests of Brazil, açaí tastes like a
vibrant blend of berries and chocolate. Hidden within its royal purple pigment is the magic that makes it nature's
perfect energy fruit. Açaí is packed full of antioxidants, amino acids and essential fatty acids. Although açaí may
not be available in your local supermarket, you can find it in several health food and gourmet stores (often in
juice form). A new product featuring the unsweetened pulp is now also available, and I highly recommend that
you choose this form of açaí.

Açaí pulp contains:

A remarkable concentration of antioxidants that help combat premature aging, with 10 times more antioxidants
than red grapes and 10 to 30 times the anthocyanins of red wine.
A synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols to help promote cardiovascular and
digestive health.
An almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper
muscle contraction and regeneration.

The fatty acid content in açaí resembles that of olive oil, and is rich in monounsaturated oleic acid. Oleic acid is
important for a number of reasons. It helps omega-3 fish oils penetrate the cell membrane; together they help
make cell membranes more supple. By keeping the cell membrane supple, all hormones, neurotransmitter and
insulin receptors function more efficiently. This is particularly important because high insulin levels create an
inflammatory state, and we know, inflammation causes aging.

Get more of Dr. Perricone's 10 superfoods.

Resveratrol
http://www.nytimes.com/2006/11/02/science/02drug.html?ref=science
By NICHOLAS WADE
Published: November 2, 2006

Can you have your cake and eat it? Is there a free lunch after all, red wine included? Researchers at the
Harvard Medical School and the National Institute on Aging report that a natural substance found in red wine,
known as resveratrol, offsets the bad effects of a high-calorie diet in mice and significantly extends their
lifespan.


Doug Hansen/National Institute on Aging
Mice from a study done by researchers at Harvard Medical School and the National Institute on Aging on the
effects of resveratrol.
Web Link
Resveratrol Improves Health and Survival of Mice on a High-Calorie Diet (Nature)
Related
One for the Ages: A Prescription That May Extend Life (October 31, 2006)

Their report, published electronically yesterday in Nature, implies that very large daily doses of resveratrol
could offset the unhealthy, high-calorie diet thought to underlie the rising toll of obesity in the United States and
elsewhere, if people respond to the drug as mice do.
Resveratrol is found in the skin of grapes and in red wine and is conjectured to be a partial explanation for the
French paradox, the puzzling fact that people in France enjoy a high-fat diet yet suffer less heart disease than
Americans.
The researchers fed one group of mice a diet in which 60 percent of calories came from fat. The diet started
when the mice, all males, were a year old, which is middle-aged in mouse terms. As expected, the mice soon
developed signs of impending diabetes, with grossly enlarged livers, and started to die much sooner than mice
fed a standard diet.
Another group of mice was fed the identical high-fat diet but with a large daily dose of resveratrol (far larger
than a human could get from drinking wine). The resveratrol did not stop them from putting on weight and
growing as tubby as the other fat-eating mice. But it averted the high levels of glucose and insulin in the
bloodstream, which are warning signs of diabetes, and it kept the mice’s livers at normal size.
Even more striking, the substance sharply extended the mice’s lifetimes. Those fed resveratrol along with the
high- fat diet died many months later than the mice on high fat alone, and at the same rate as mice on a
standard healthy diet. They had all the pleasures of gluttony but paid none of the price.
Scientists have long known that a moderate intake of alcohol, and red wine in particular, is associated with a
lowered risk of heart disease and other benefits. More recently, scientists began to suspect resveratrol had
particularly powerful effects and began investigating its role in lifespan.
The researchers, led by David Sinclair and Joseph Baur at the Harvard Medical School and by Rafael de Cabo
at the National Institute on Aging, also tried to estimate the effect of resveratrol on the mice’s physical quality of
life. They gauged how well the mice could walk along a rotating rod before falling off, a test of their motor skills.
The mice on resveratrol did better as they grew older, ending up with much the same staying power on the rod
as mice fed a normal diet.
The researchers hope their findings will have relevance to people too. Their study shows, they conclude, that
orally taken drugs “at doses achievable in humans can safely reduce many of the negative consequences of
excess caloric intake, with an overall improvement in health and survival.”
Several experts said that people wondering if they should take resveratrol should wait until more results were
in, particularly from safety tests in humans. Another caution is that the theory about why resveratrol works is still
unproved.
“It’s a pretty exciting area, but these are early days,” said Dr. Ronald Kahn, president of the Joslin Diabetes
Center in Boston.
Information about resveratrol’s effects on human metabolism should be available a year or so, Dr. Kahn said,
adding, “Have another glass of pinot noir — that’s as far as I’d take it right now.”
The mice were fed a hefty dose of resveratrol, 24 milligrams per kilogram of body weight. Red wine has about
1.5 to 3 milligrams of resveratrol per liter, so a 150-lb person would need to drink 750 to 1,500 bottles of red
wine a day to get such a dose.
Dr. Richard Hodes, director of the National Institute on Aging, which helped support the study, also said that
people should wait for the results of safety testing. Substances that are safe and beneficial in small doses, like
vitamins, sometimes prove to be harmful when taken in high doses, Dr. Hodes said.
One person who is not following this prudent advice, however, is Dr. Sinclair, the chief author of the study. He
has long been taking resveratrol, though at a dose of only five milligrams per kilogram. Mice given that amount
in a second feeding trial have shown similar, but less pronounced, results as those on the 24-milligram-a-day
dose, he said.
Dr. Sinclair has had a physician check his metabolism, because many resveratrol preparations contain possibly
hazardous impurities, but so far no ill effects have come to light. His wife, his parents, and “half my lab” are also
taking resveratrol, he said.
Dr. Sinclair declined to name his source of resveratrol. Many companies sell the substance, along with claims
that rivals’ preparations are inactive. One such company, Longevinex, sells an extract of red wine and
knotweed that contains an unspecified amount of resveratrol. But each capsule is equivalent to “5 to 15 5-
ounce glasses of the best red wine,” the company’s Web site asserts.
Dr. Sinclair is the founder of a company, Sirtris Pharmaceuticals, that has developed several chemicals
intended to mimic the role of resveratrol but at much lower doses. Sirtris has begun clinical trials of one of these
compounds, an improved version of resveratrol, with the aim of seeing if it helps control glucose levels in
people with diabetes.
“We believe you cannot reach therapeutic levels in man with ordinary resveratrol,” said Dr. Christoph Westphal,
the company’s chief executive.
Behind the resveratrol test is a considerable degree of scientific theory, some of it well established and some
yet to be proved. Dr. Sinclair’s initial interest in resveratrol had nothing to do with red wine. It derived from work
by Leonard Guarente of the Massachusetts Institute of Technology, who in 1995 found a gene that controlled
the longevity of yeast, a single-celled fungus.
To many to list on Pomegranate.

Pomegranate


http://www.lef.org/magazine/mag2005/jan2005_aas_01.htm
Dozens of recent studies reveal the pomegranate’s surprising array of benefits. Pomegranates contain powerful
antioxidants that appear to inhibit the onset of atherosclerosis, reduce the risk of heart disease, and mediate
high blood pressure. Pomegranate extract also has demonstrated anticarcinogenic properties that are effective
in suppressing a variety of cancers, including skin, breast, and colon cancers. The pomegranate has even
shown effectiveness in alleviating depression in a mouse model of menopause.
Google Pomegranate:
Pomegranate Health Benefit : by Ray Sahelian, M.D., Juice, Extract  
pomegranate juice and pomegranate extract health benefit.
www.raysahelian.com/pomegranate.html - 37k - Cached - Similar pages - Note this
Pomegranate Extract Information  
Pomegranate extract is primarily composed of alkaloids and polyphenols. The active constituent that appears to
be responsible for its multiple health ...
www.gmaherbs.com/pe.html - 4k - Cached - Similar pages - Note this
Pomegranate Juice May Clear Clogged Arteries  
Forget the coffee or orange juice: A new study shows that pomegranate juice should be the beverage of choice
to fight hardening of the arteries.
www.webmd.com/food-recipes/news/20050321/pomegranate-juice-may-clear-clogged-arteries - 97k - Cached -
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Pomegranate extract fights prostate cancer in lab tests  
Sep 27, 2005 ... Pomegranate extract fights prostate cancer in lab tests Pomegranate juice may be able to
prevent prostate cancer if initial findings in the ...
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Pomegranate extract could slow cartilage loss in arthritis  
Sep 2, 2005 ... Pomegranate extract could slow cartilage loss in arthritis Pomegranate fruit extracts have been
shown to block enzymes that contribute to ...
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Pomegranate - Wikipedia, the free encyclopedia  
"Punica granatum (pomegranate) extract is active against dental plaque". Journal of herbal pharmacotherapy 6
(2): 79-92. doi:10.1300/J157v06n02_07 . PMID ...
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POMELLA® Extract: Premium Pomegranate Extract Standardized to ...  
POMELLA Extract, the premium, all natural polyphenol antioxidant complex for dietary supplements made from
whole pomegranate fruit, preserves the polyphenol ...
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Le Magazine, January 2005 - All About Supplements: Pomegranate  
Pomegranate extract also has demonstrated anticarcinogenic properties that are ... The pretreatment with
pomegranate extract protected levels of the ...
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L-Theanine
http://web-us.com/l-theanine_anxiety_reducer.htm
L-Theanine: How a Unique Anxiety Reducer and Mood Enhancer Increases Alpha Waves and Alertness as
seen in Infinite Play the Movie
by Carolyn Perrini, CLS, CNC
Physiological Effects
The calming effect of green tea may seem contradictory to the stimulatory property of tea's caffeine content but
it can be explained by the action of L-theanine. This amino acid actually acts antagonistically against the
stimulatory effects of caffeine on the nervous system. (1) Research on human volunteers has demonstrated
that L-theanine creates a sense of relaxation in approximately 30-40 minutes after ingestion via at least two
different mechanisms. First, this amino acid directly stimulates the production of alpha brain waves, creating a
state of deep relaxation and mental alertness similar to what is achieved through meditation. Second, L-
theanine is involved in the formation of the inhibitory neurotransmitter, gamma amino butyric acid (GABA).
GABA influences the levels of two other neurotransmitters, dopamine and serotonin, producing the key
relaxation effect. (2)
Alpha Brain Activity
The brain emits weak electrical impulses (brain waves) that can be measured on the surface of the head. The
predominant frequency of electrical impulses correlates with different types of mental states and activities. Brain
waves are classified into four categories (delta, theta, alpha, and beta)—each with an associated mental state
(Fig. 1). Delta is seen only in the deepest stages of sleep. Theta is seen in light sleep and drowsiness. Alpha is
present in wakefulness where there is a relaxed and effortless alertness and Beta is seen in highly stressful
situations and where there is difficulty in mental concentration and focus. It is well known that alpha brain waves
are generated during a relaxed state and therefore alpha waves are used as an index of relaxation.

In one study of these mental responses to L-theanine, brain wave topography showed that alpha waves were
observed from the back to the top of a person's head (occipital and parietal regions of the brain) within
approximately 40 minutes after the subjects had taken either 50 or 200 mg of L-theanine. In a separate study,
the intensity of alpha waves were determined to be dose dependent (with a 200 mg dose showing a significant
increase over controls) and detectable after 30 minutes. (2,3)
Additional Benefits
L-theanine has a significant effect on the release or reduction of neurotransmitters like dopamine and
serotonin, resulting in improved memory and learning ability. L-theanine may also influence emotions due to its
effects on the increased release of dopamine. L-theanine reduces brain serotonin concentration by either
curtailing serotonin synthesis or increasing degradation in the brain.
The regulation of blood pressure is partly dependent upon catecholaminergic and serotonergic neurons in both
the brain and the peripheral nervous system. Studies on spontaneously hypertensive rats (SHR) showed an
impressive blood pressure lowering effect with L-theanine. The lowered blood pressure effect was dose-
dependent with the highest test dose creating the most significant drop. L-glutamine was used as one of the
controls. Although L-glutamine is similar in chemical structure to L-theanine, it did not exhibit an anti-
hypertensive effect (Fig. 2). (3)

Preliminary studies report that L-theanine has been found to increase the anti-tumor activity of some
chemotherapeutic agents (doxorubicin and idarubicin) and to ameliorate some of the side effects of these
drugs. It appears to increase the inhibitory concentration of these drugs in the tumor cells, although the
mechanism is not known. At the same time, L-theanine decreased oxidative stress caused by these agents on
the normal cells, possibly due to its mild antioxidant activity. In this regard, L-theanine has been shown to inhibit
lipid peroxidation, catalyzed by copper, in low-density lipoprotein (LDL) in vitro. (4)
Stress Relief
Stress and anxiety are debilitating conditions that upset the balance of our hormones leading to a loss of our
well-being, performance, and even lifespan. Stress impairs the immune system, leaving us vulnerable to
opportunistic infections, and can cause depression. In 1998, pharmaceutical sales of anti-anxiety drugs totaled
over 700 million dollars, while sales of antidepressants totaled close to 5 billion dollars! People under stress
can mitigate many of the harmful effects of stress with L-theanine without becoming sedated in the process. L-
theanine doesn't make one drowsy, nor does it promote sleep because this amino acid does not produce theta
waves in the brain. It should be noted that if an individual were already relaxed, taking L-theanine would not
produce further relaxation.
Conclusion
Research into L-theanine derived from the contradictory observation that green tea, with its high caffeine
content, produces a very calming effect. The seemingly multi-dimensional reasons for this relaxation effect will
continue to be studied. Current areas of ongoing research include using L-theanine as an alternative to Ritalin
in children and adults, as a treatment for PMS, in controlling certain conditions of high blood pressure, in
sharpening mental acuity and concentration, and as an anti-cancer agent alone and in synergy with other
cancer-fighting agents. L-theanine may find another area of application for its use as a supplement in reducing
the negative side effects of caffeine brought on by the over-consumption of coffee, soft drinks, or other
caffeine-containing substances.
¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬
http://www.nutros.com/nsr-02058.html

Bioperine
Nutritional Compound

     OVERVIEW
    
    

Summary
This natural, patented pepper (piperine) has been proven in studies to increase the absorption of other
nutrients; thus, you may take less yet actually increase the effectiveness of the supportive nutrients.
Other names for Bioperine
piperine, Piper nigrum
Proprietary Information
Bioperine is a patented product from Sabinsa Corporation, U.S. Patents No. 5,536,506; 5,744,161; 5,972,382;
6,054,585.
Where to find Bioperine
Bioperine is a standardized extract from the fruits of Piper nigrum L (black pepper, a common household spice)
or Piper longum L (long pepper).

     PERFORMANCE BENEFITS
    
    

Why athletes use Bioperine
Based on clinical data, having Bioperine in the digestive system with supplemented nutrients results in
enhanced absorption. Studies show that when Bioperine is taken with other nutrients, it significantly increases
the absorption of those nutrients.
Ways that Bioperine can enhance Fat Loss:
•        Piperine, in the patented form of Bioperine, may enhance the body's natural thermogenic activity
Ways that Bioperine can enhance Longevity:
•        Assist the digestive system with supplemented nutrients, resulting in enhanced absorption

     HEALTH BENEFITS
    
    

Signs of Bioperine deficiency
No deficiency conditions are known to exist.

     DISCUSSION
    
    

More about Bioperine
Casual thought may lead you to believe if you take more of a nutrient, more will be available for use by the
body. Of course, this is not necessarily true; in fact, more from less is better and ultimately safer — as both a
philosophy and a practice.
Fortunately, we can now get more effectiveness from the nutrients we consume with Bioperine. Based on
clinical data, having Bioperine in the digestive system with supplemented nutrients results in enhanced
absorption. Studies show that when Bioperine is taken with other nutrients, it significantly increases the
absorption of those nutrients.
Bioperine is a standardized extract from the fruits of Piper nigrum L (black pepper, a common household spice)
or Piper longum L (long pepper). It contains a minimum piperine content of 95% compared to the 3 to 9% and 3
to 5% found in raw forms of Piper nigrumand and Piper longum respectively. Bioperine may be administered
with various nutrients to assist in the uptake and utilization of those nutrients.
Bioperine is the only source of piperine to obtain patented status for its ability to increase the bioavailability of
nutritional compounds. Bioperine is also the only source of piperine to undergo clinical studies in the U.S. to
substantiate its safety and efficacy for nutritional use. When Bioperine was administered orally to healthy
humans in a dose of 5 mg per person per day, the serum levels of different tested nutrients significantly
increased by up to 60%.

     NOTES ON USAGE
    
    

Bioperine may be administered with various nutrients to assist in the uptake and utilization of those nutrients.
Amount
Studies show the amount required to produce optimal results in nutrient absorption is 5 mg per serving.
Synergists of Bioperine
A broad range of nutrients have been shown to be better absorbed when taken with Bioperine; e.g., vitamins,
minerals, herbs, amino acids, etc.
Toxicity of Bioperine
No known toxicity.
Bans and restrictions
None reported.




Xylitol
http://www.xylitol.org/
What is Xylitol?

Pure xylitol is a white crystalline substance that looks and tastes like sugar. On food labels, xylitol is classified
broadly as a carbohydrate and more narrowly as a polyol. Because xylitol is only slowly absorbed and partially
utilized, a reduced calorie claim is allowed: 2.4 calories per gram or 40% less than other carbohydrates.

Xylitol has been used in foods since the 1960’s. It is a popular sweetener for the diabetic diet in some countries.
In the U.S., xylitol is approved as a food additive in unlimited quantity for foods with special dietary purposes.

Over 25 years of testing in widely different conditions confirm that xylitol is the best sweetener for teeth. Xylitol
use reduces tooth decay rates both in high-risk groups (high caries prevalence, poor nutrition, and poor oral
hygiene) and in low risk groups (low caries incidence using all current prevention recommendations). Sugarfree
chewing gums and candies made with xylitol as the principal sweetener have already received official
endorsements from six national dental associations.

Why Use Xylitol?

►Effective
Studies using xylitol as either a sugar substitute or a small dietary addition have demonstrated a dramatic
reduction in new tooth decay, along with arrest and even some reversal of existing dental caries. Xylitol
provides additional protection that enhances all existing prevention methods. This xylitol effect is long-lasting
and possibly permanent. Low decay rates persist even years after the trials have been completed.

►Natural
Xylitol is right here, inside, already. Our bodies produce up to 15 grams of xylitol from other food sources using
established energy pathways. Xylitol is not a strange or artificial substance, but a normal part of everyday
metabolism.
Xylitol is widely distributed throughout nature in small amounts. Some of the best sources are fruits, berries,
mushrooms lettuce, hardwoods, and corn cobs. One cup of raspberries contains less than one gram of xylitol.
Chewing is a natural process and chewing gums provide some exercise lacking in a refined diet. If chewing is
uncomfortable, xylitol mints or candies can also stimulate saliva, the natural tooth protector.

►Safe
In the amounts needed to prevent tooth decay (less than 15 grams per day), xylitol is safe for everyone.

Malic Acid
http://www.healingwithnutrition.com/fdisease/fibromyalgia/magnesiumstudy.html
Missing Nutrients Linked to Fibromyalgia and Chronic pain
by Cathy Leet

Many people, desperate for relief from constant suffering from fibromyalgia and chonic pain, have opted for
surgery, physical therapy and/or pain medications, including anti-depressants, and still they say "I hurt all over."
Using prescription medications, such as antidepressants, tranquilizers and pain medications, only treats the
symptoms. Prescription medications only use the current supply of neurotransmitters and nutrients and do not
create any new neurotransmitters (the chemical language of the brain).
Pain, stress, anxiety and depression burn the amino acids and minerals the body must have for proper
functioning. One must constantly replenish the brain with needed nutrients.
When nutrient deficiencies are reversed, then the problem is addressed and healing is enhanced. The proper
nutrients can have a positive effect on pain and the anxiety and depression that come with it.
To focus on assisting those who suffer from FM and chronic pain, it is necessary to understand what is
happening in the body and the brain. An increased level of muscle tissue breakdown has been suggested as
one of the main reasons for aching, pain and fatigue. The onset may be gradual or sudden. Symptoms may
appear after an illness or a traumatic or stressful episode in one's life.
FM can occur within the muscles or where muscles join their tendons, rather than in the joints. Tension and
stress, poor posture, rapid repetitive motions or incorrectly using the muscles to push, lift or pull can aggravate
FM.
Anxiety and depression will almost always follow.
A major factor in the successful treatment of FM, as well as chronic pain, is specific nutrients that exert a strong
regenerative effect on the body's systems, including the nervous system.
Missing Nutrients
Recent research has shown that FM patients may be deficient in certain compounds required for the synthesis
of ATP (Adenosine Triphosphate).
One of the most crucial elements for ATP synthesis is magnesium. Research suggests FM patients have below-
normal levels of magnesium. Low levels of magnesium can contribute to PMS, headaches, muscle cramping,
muscle spasms, heart palpitations and even heart attacks. Many common foods Americans eat deplete
magnesium reserves. According to reports, at least 85 percent of magnesium is removed by eating bleached
and refined flour in breads, pasta and other prepared wheat products.
Soft drinks have a high phosphorus content, which also reduces magnesium levels in the body. Even high-
calcium supplementation, without adequate magnesium, will deplete the body's level of magnesium. Malic Acid
Aluminum toxicity may play a role in symptoms experienced by magnesium-deficient FM patients. As a
preventative measure, adequate amounts of magnesium can help block the toxic effects of aluminum. However,
the most potent; aluminum detoxifier is malic acid. Malic acid is especially effective at decreasing aluminum
toxicity in the brain. Alzheimer's Disease patients have been found to have unusually high levels of aluminum in
their brains. It was once assumed that these people had ingested large amounts of aluminum during their
lifetimes. However, while that may be true, it is now thought that how much aluminum is consumed is not nearly
as important as how well our bodies can detoxify and eliminate the substance.
Treatment with malic acid has been shown to greatly increase the fecal and urinary excretion of aluminum and
reduce the concentration of aluminum found in various organs and tissues.
Clinical tests are proving malic acid to be a great asset in the treatment of FM and chronic pain. In one clinical
study, reported in "The Journal of Nutritional Medicine," 15 patients (aged 32-60) taking a dosage of 200-2400
mg. of maIic acid with 300-600 mg of magnesium for four to eight weeks, reported significant pain relief within
48 hours. These positive effects continued to increase over the test period.
The mineral manganese and B complex vitamins have also been shown to be deficient in both CFS (Chronic
Fatigue Syndrome) and FM sufferers. Combinations of GABA, glutamine and glycine, (inhibitory
neurotransmitters) have been helpful in lowering stress levels by controlling limbic firing in the brain.
Summary
There is hope. Whenever we supply ourselves with missing nutrients, our bodies have the raw materials that
are necessary to the rebuilding and healing process.
http://intelegen.com/nutrients/malic_acid_energy__fibromyalgia.htm
Malic Acid, Energy, & Fibromyalgia

http://www.mygrenx.com/stephdhill

Primary fibromyalgia (FM) is a condition affecting principally middle-aged women, characterized by a syndrome
of generalized musculoskeletal pain, aches, stiffness, and tenderness at specific anatomical sites. This
condition is considered primary when there are no obvious causes. Since it was first described, FM has become
recognized as a fairly common rheumatic complaint with a clinical prevalence of 6 to 20 percent. Additionally,
FM has been associated with irritable bowel syndrome, tension headache, mitral valve prolapse, and chronic
fatigue syndrome. Numerous treatment modalities have been attempted to treat patients with FM, but
unfortunately the results have usually been poor. The primary reason for this lack of success was undoubtedly
due to our lack of understanding FMs etiology.

In recent years, evidence has accumulated to suggest that FM is the result of local hypoxia in the muscles. For
instance, patients with FM have low muscle-tissue oxygen pressure in affected muscles, and to a lesser degree
the same was found in other tissues. Muscle biopsies from affected areas showed muscle tissue breakdown
and mitochondrial damage. Additionally, low levels of the high energy phosphates ATP, ADP, and
phosphocreatine were found. It has been hypothesized that in hypoxic muscle tissues glycolysis is inhibited,
reducing ATP synthesis. This stimulates the process of gluconeogenesis, which results in the breakdown of
muscle proteins to amino acids that can be utilized as substrates for ATP synthesis. This muscle tissue
breakdown, which has been observed in muscle biopsies taken from FM patients, is hypothesized to result in
the muscle pain characteristic of FM.

Malic acid is both derived from food sources and synthesized in the body through the citric acid (Krebs) cycle.
Its importance to the production of energy in the body during both aerobic and anaerobic conditions is well
established. Under aerobic conditions, the oxidation of malate to oxaloacetate provides reducing equivalents to
the mitochondria through the malate-aspartate redox shuttle. During anaerobic conditions, where a buildup of
excess of reducing equivalents inhibits glycolysis, malic acids simultaneous reduction to succinate and oxidation
to oxaloacetate is capable of removing the accumulating reducing equivalents. This allows malic acid to reverse
hypoxias inhibition of glycolysis and energy production. This may allow malic acid to improve energy production
in FM, reversing the negative effect of the relative hypoxia that has been found in these patients.

Because of its obvious relationship to energy depletion during exercise, malic acid may be of benefit to healthy
individuals interested in maximizing their energy production, as well as those with FM. In the rat it has been
found that only tissue malate is depleted following exhaustive physical activity. Other key metabolites from the
citric acid cycle needed for energy production were found to be unchanged. Because of this, a deficiency of
malic acid has been hypothesized to be a major cause of physical exhaustion. The administration of malic acid
to rats has been shown to elevate mitochondrial malate and increase mitochondrial respiration and energy
production. Surprisingly, relatively small amounts of exogenous malic acid were required to increase
mitochondrial energy production and ATP formation. Under hypoxic conditions there is an increased demand
and utilization of malic acid, and this demand is normally met by increasing the synthesis of malic acid through
gluconeogenesis and muscle protein
breakdown. This ultimately results in muscle breakdown and damage.

In a study on the effect of the oral administration of malic acid to rats, a significant increase in anaerobic
endurance was found. Interestingly, the improvement in endurance was not accompanied by an increase in
carbohydrate and oxygen utilization, suggesting that malic acid has carbohydrate and oxygen-sparing effects.
In addition, malic acid is the only metabolite of the citric acid cycle positively correlated with physical activity. It
has also been demonstrated that exercise-induced mitochondrial respiration is associated with an accumulation
of malic acid. In humans, endurance training is associated with a significant increase in the enzymes involved
with malic acid metabolism.

Because of the compelling evidence that malic acid plays a central role in energy production, especially during
hypoxic conditions, malic acid supplements have been examined for their effects on FM. Subjective
improvement in pain was observed within 48 hours of supplementation with 1200 - 2400 milligrams of malic
acid, and this improvement was lost following the discontinuation of malic acid for 48 hours. While these studies
also used magnesium supplements, due to the fact that magnesium is often low in FM patients, the rapid
improvement following malic acid, as well as the rapid deterioration after discontinuation, suggests that malic
acid is the most important component. This interesting theory of localized hypoxia in FM, and the ability of malic
acid to overcome the block in energy production that this causes, should provide hope for those afflicted with
FM. The potential for malic acid supplements, however, reaches much farther than FM. In light of malic acids
ability to improve animal exercise performance, its potential for human athletes is particularly exciting.

Additionally, many hypoxia related conditions, such as respiratory and circulatory insufficiency, are associated
with deficient energy production. Therefore, malic acid supplements may be of benefit in these conditions.
Chronic Fatigue Syndrome has also been found to be associated with FM, and malic acid supplementation may
be of use in improving energy production in this condition as well. Lastly, malic acid may be of use as a general
supplement aimed at ensuring an optimal level of malic acid within the cells, and thus, maintaining an optimal
level of
energy production.

Highly recommended source for nutrients.  
How did we qualify VRP?
Reference:
G.E. Abraham and J.D. Flechas, J of Nutr Medicine 1992; 3: 49-59.
LECITHIN
The correct pronunciation of LECITHIN is "LESS-A-THIN.
http://www.essortment.com/lifestyle/benefitsrisksl_snjo.htm
The benefits and risks of lecithin
Lecithin aids in reversing or controlling some diseases. Today's diet does not provide enough nutrients so
supplementation is necessary for lecithin to reap its benefits.
Lecithin is an important phospholipid needed by all living cells. Lecithin is produced within our own bodies, and
can be found in the major organs: the heart, the liver, and the kidneys. Lecithin aids in maintaining our overall
health and is utilized by every cell in our bodies. Though it is produced within our own bodies, we do not always
consume enough of the foods that provide the nutrition needed to produce adequate amounts. Lecithin can be
found in many foods such as: cabbage, cauliflower, garbanzo beans, soy beans, split peas, organic meat,
seeds, nuts and eggs. Today’s average diet, however, does not provide enough lecithin to successfully protect
or cells and allow lecithin to reap its benefits. As a result, lecithin supplementation is necessary for overall
health and prevention of many conditions and diseases. Of its many benefits, lecithin has been proven to
decrease cholesterol, promote cardiovascular health, restore damaged livers and improve the brain’s memory
function.
One way lecithin aids in preventing or reversing certain diseases and conditions is that since it is predominately
comprised of fat itself, it adheres to our cell and nerve linings, forming a sheath, and prevents cholesterol and
other fats from sticking. By doing this, in the case of patients with high cholesterol, it decreases the body’s
ability to absorb cholesterol across the intestinal wall, thus lowering total cholesterol, including LDL’s (low-
density lipoprotein cholesterol). With the reduction of blood cholesterol, research has also shown to reverse
atherosclerosis, which is the hardening of the arteries. Though there are pharmaceutical products on the
market that control and aid in the control of these diseases, lecithin, is capable of doing this in a much more
natural way and at a much cheaper price.

Similarly lecithin intervenes with the body’s ability to form fat deposits and has aided in reversing the damage
caused by coronary artery disease. By creating a slippery lining, it prevents large fat deposits from
accumulating, allowing the blood to flow more smoothly when it once was clogged with fat deposits that would
lead to blood clots. When it breaks down the body fat, not only does it prevent the fat from collecting in large
deposits in our bodies, it then transports it to the liver and converts it into usable energy. Lecithin is also known
to repair livers that have been damaged by abuse such as too much alcohol consumption.
Another important benefit of lecithin is its ability to aid in memory function and learning. Many studies have
been conducted where people reported higher retention in learning and ability to recall information with an
increase of lecithin. Even patients with Alzheimer’s disease reported an improvement in memory and orientation.
Although lecithin has proven to reverse many diseases, it can also be used as a preventative source if the
proper foods are consumed on a regular basis, or if supplementation is taken regularly. Unlike medications that
are offered to reverse certain diseases, lecithin is not known to cause an extreme number of side effects, side
effects that themselves require medication to rectify. The few minor reported side effects of lecithin when
consumed in great quantity are: nausea, vomiting, diarrhea, anorexia, and sweating. However, no side effects
were reported when taken in normal supplemental doses or through normal food consumption.
Lecithin supplements are produced from soybeans, meats and eggs and can be taken either as a liquid or as a
capsule. You can find lecithin supplements at your local health food store or any market that carries vitamins
and supplements. Lecithin is non-toxic and is approved by the Food and Drug Administration. It can be taken
daily but dosage varies from product to product. However, if you consistently eat healthy, well-balanced meals,
you probably do not need to supplement your diet.

Ascorbic acid
http://www.medterms.com/script/main/art.asp?articlekey=12536

Definition of Ascorbic acid
Ascorbic acid: Vitamin C, an essential nutrient found mainly in fruits and vegetables. The body requires it to
form and maintain bones, blood vessels, and skin. Like other vitamins, ascorbic acid is an organic compound.
An organic compound is a substance that (1) occurs in living things, or organisms (hence, the word "organic")
and (2) contains the elements carbon and oxygen (hence, the word "compound," meaning combination of
elements).
Ascorbic acid is a water-soluble vitamin, one that cannot be stored by the body except in insignificant amounts.
It must be replenished daily.
Purpose and Benefits
Ascorbic acid helps produce collagen, a protein needed to develop and maintain healthy teeth, bones, gums,
cartilage, vertebrae discs, joint linings, skin and blood vessels. Ascorbic acid also does the following:
1. Promotes the healing of cuts, abrasions and wounds.
2. Helps fight infections.
3. Inhibits conversion of irritants in smog, tobacco smoke, and certain foods into cancer-causing substances.
4. Appears to dilate (widen, enlarge) blood vessels and thereby lessen the risk of developing high blood
pressure and heart disease.
5. Helps regulate cholesterol levels.
6. Prevents the development of scurvy, a disease characterized by weakness, fatigue, anemia, swollen joints,
bleeding gums and loose teeth. Scurvy was common aboard ships in earlier times because crews traveled for
long periods without eating fresh vegetables or fruit. Many sailors died of the disease. Scurvy is rare today.
7. Appears to lower the risk of developing cataracts, clouding of the lens of the eye that impairs vision.
8. May help protect diabetics against deterioration of nerves, eyes and kidneys.
9. May (or may not) inhibit the development of colds and decrease the intensity of cold symptoms. (This is
highly controversial.)
10. Aids iron absorption.
11. May reduce levels of lead in the blood.
Food Sources
Fruits: oranges, lemons, limes, grapefruits, tangerines, pears, bananas, melons, papayas, strawberries,
mangos, blackberries, blueberries, kiwis, pineapples, watermelons, raspberries, cranberries, cantaloupes, rose
hips, acerola cherries.
Vegetables: asparagus, broccoli, green peppers, red peppers, cabbage, kale, cauliflower, potatoes, sweet
potatoes, yams, squash, peas, turnips, turnip greens, onions, corn, pumpkins, carrots, parsley, sauerkraut.
Herbs: garlic, watercress.
Other sources: fish and milk (occurs in small amounts).
Recommended Daily Intake in Milligrams
Infants from birth to 1 year: 30 to 35 mg
Babies 1 to 3 years: 40 mg
Children 4 to 10: 45 mg
Pregnant women: 75-90
Lactating women: 75-90
Smokers: 100 mg
Diabetics, elderly persons, patients suffering from stress or allergies: up to 200 mg as determined by a
physician
All others: 60 mg (unless a physician indicates otherwise)
A milligram equals 1/1000 of a gram. A gram equals .0353 of an ounce.
Side Effects From Overdose
Some people taking large amounts of ascorbic acid may experience diarrhea, nausea, skin irritation, burning
upon urination, and depletion of the mineral copper.
There is evidence that large doses of ascorbic acid contribute to the development of kidney stones. In addition,
patients suffering from iron overload or a disease called glucose-6-phosphate dehydrogenase (G6PD)
deficiency (an inherited condition affecting the red blood cells) may need to monitor their intake of ascorbic acid
according to a physician's instructions.
Toxicity
In the laboratory, vitamin C can induce the formation of genotoxins (agents that damage DNA). If generated in
significant amounts, these genotoxins could generate mutations and so conceivably contribute to the
development of cancer.
Interactions
Ascorbic acid can cause adverse reactions when taken with some drugs. Therefore, patients taking drugs
should always read warning labels and advisories on containers and printed pharmacy instructions. If in doubt
about a possible reaction, patients should consult a pharmacist or physician.
Tartaric acid
http://www.websters-online-dictionary.org/ta/tartaric+acid.html

Specialty Definition: Tartaric acid
(From Wikipedia, the free Encyclopedia)
Tartaric acid, also known as cream of tatar or white crystalline dicarboxylic acid, is an organic acid, with the
formula HO2CCHOHCHOHCO2H or simply C4H6O6. It occurs naturally as algol (an impure form of potassium
hydrogen tartrate) which is a by-product of the fungus reponsible for the fermentation of wine, giving wine some
of its sharp taste, and is also found in tamarinds. It is added to other foods to give an acid taste, and as an
antioxidant.
Tartaric acid is a chiral compound, meaning that it occurs in multiple three-dimensional forms, or isomers. This
property makes it a useful raw material in organic chemistry for the synthesis of other chiral molecules. The
naturally occurring form of the acid is levotartaric or (+)-tartaric acid, also called d-2,3-dihydroxysuccinic acid or
l-2,3-dihydroxybutanedioic acid. The opposite form, dextrotartaric or (-)-tartaric acid, and the achiral form,
mesotartaric acid, can be made artificially. The dextro- and levo- forms are said to be enantiomers of each
other. The meso- form is said to be a diasteromer of the other two types. A mixture of the levo- and dextro-
forms is called racemic tartaric acid or DL-tartaric acid.
Tartaric acid was first isolated from potassium tartrate, known to the ancients as tartar, in 1769 by the Swedish
chemist Carl Wilhelm Scheele. The chirality of tartaric acid was discovered in 1832 by Jean Baptiste Biot, who
observed its ability to rotate polarized light. Louis Pasteur continued this research in 1847 by investigating the
shapes of tartaric acid crystals, which he found to be asymmetric. Pasteur was the first to produce a pure
sample of levotartaric acid.
Important derivatives of tartaric acid include its salts, cream of tartar (potassium hydrogen tartrate), Rochelle
salt (potassium sodium tartrate, a mild laxative) and tartar emetic (antimony potassium tartrate).
Tartaric acid is a muscle toxin, which works by inhibiting the production of malic acid, and in high doses causes
paralysis and death. The minimum recorded fatal dose for a human is about 12 grams. In spite of that, it is
included in many foods, especially sour-tasting sweets.
When cream of tartar is added to water, a suspension results which serves to clean coins very well. The
solution loosens surface dirt and grime on the coins. Then, the dirt can be wiped off quite easily.
Beta-carotene
http://www.mayoclinic.com/health/beta-carotene/NS_patient-betacarotene

Natural Standard® Patient Monograph, Copyright © 2008 (www.naturalstandard.com). All Rights Reserved.
Commercial distribution prohibited. This monograph is intended for informational purposes only, and should not
be interpreted as specific medical advice. You should consult with a qualified healthcare provider before
making decisions about therapies and/or health conditions.


ARTICLE SECTIONS

        Background
        Synonyms
        Evidence
        Dosing
        Safety
        Methodology
        Selected references


Background
The name "carotene" was first coined in the early 19th Century by the scientist Wachenroder after he
crystallized this compound from carrot roots. Beta-carotene is a member of the carotenoids, which are highly
pigmented (red, orange, yellow), fat-soluble compounds naturally present in many fruits, grains, oils, and
vegetables (green plants, carrots, sweet potatoes, squash, spinach, apricots, and green peppers). Alpha, beta,
and gamma carotene are considered provitamins because they can be converted to active vitamin A.
The carotenes possess antioxidant properties. Vitamin A serves several biological functions including
involvement in the synthesis of certain glycoproteins. Vitamin A deficiency leads to abnormal bone
development, disorders of the reproductive system, xerophthalmia (a drying condition of the cornea of the eye),
and ultimately death.
Commercially available beta-carotene is produced synthetically or from palm oil, algae, or fungi. Beta-carotene
is converted to retinol, which is essential for vision and is subsequently converted to retinoic acid, which is used
for processes involving growth and cell differentiation.
back to top  
Synonyms
A-beta-carotene, alpha carotene, beta carotene, beta-cryptoxanthin, carotene, carotenoids, dry beta carotene,
eyebright, gamma carotene, green leafy vegetables, palm oil, provitamin A, red palm oil, sunflower oil, synthetic
all-trans beta-carotene, retinol.
Tumeric
http://vitamins.ultimatefatburner.com/tumeric.html
Tumeric For Your Health : A Potent Natural Anti-Inflammatory
Turmeric is a strong, bitter-tasting spice that is very popular in India as a seasoning for cooking. Turmeric is
commonly used in curries and is ground from the dried root of Curcumalonga, a plant in the ginger family that is
native to Southeast Asia.
Turmeric has been used for thousands of years as a dye, a flavoring and a medicinal herb. In India, it has been
used traditionally as a remedy for stomach and liver ailments, as well as topically to heal sores. Ancient Indian
medicine has touted turmeric as an herb with the ability to provide glow and luster to skin as well as vigor and
vitality to the entire body.
As a flavoring, turmeric has antiseptic properties that make it useful as a natural preservative. These antiseptic
properties are related to turmeric’s medicinal uses, making it an effective remedy for coughs and colds. It is
also thought to be an excellent general tonic, as well as a diuretic, expectorant and blood purifier.
Turmeric has anti-inflammatory properties that make it useful as a pain reliever. Pastes made from turmeric
powder are used to treat sprains and swelling, skin disorders and insect bites. It can also be used as a mouth
rinse to treat pain caused by dental problems.
Turmeric can be used to treat gastrointestinal problems like diarrhea, flatulence, and even worms. Rich in iron,
turmeric is also used to treat anemia. People with asthma can use turmeric powder to prevent attacks by taking
the powder with warm water.
The active ingredient in turmeric is curcumin. Standardized extracts of turmeric that are used for medicinal
purposes should contain 5% curcumin. It is available in capsules and tinctures, and it can also be used in dried,
powdered form or as a cut root. Some herbalists recommend taking turmeric with bromelain, which is said to
help the body absorb and use turmeric, particularly as an anti-inflammatory agent.
In fact, many bromelain formulas contain turmeric. The recommended dosage of standardized capsules is 400
to 600 mg, three times per day. The dosage for tinctures is 15 to 30 drops per day. In powdered form, the
recommended amount is1000 to 3000 mg per day, and the cut root should be consumed in amounts of 1500 to
3000 mg per day.
Turmeric can be taken safely at recommended doses, but extended or excessive use has been known to upset
the stomach and potentially cause gastric ulcers. It has not been determined whether turmeric is safe for
pregnant women, and people with gallstones or bile duct obstructions should not use it.
There are some possible interactions between turmeric and certain medications, specifically, blood thinners
and anti-inflammatory drugs. People taking either of these types of medications should therefore use turmeric
with caution.
Riboflavin-5′-Phosphate
http://en.wikipedia.org/wiki/Flavin_mononucleotide
Flavin mononucleotide (FMN), or riboflavin-5′-phosphate, is produced from riboflavin (vitamin B2) by the
enzyme riboflavin kinase and functions as prosthetic group of various oxidoreductases including NADH
dehydrogenase. During catalytic cycle, the reversible interconversion of oxidized (FMN), semiquinone (FMNH•)
and reduced (FMNH2) forms occurs. FMN is a stronger oxidizing agent than NAD and is particularly useful
because it can take part in both one and two electron transfers.
It is the principal form in which riboflavin is found in cells and tissues. Energetically, it is more expensive to
produce, but is more soluble than riboflavin.
Designated with E number E101a, it is used as a food dye and is likely derived from genetically modified
organisms.
E106, a very closely related food dye, is riboflavin-5′-phosphate sodium salt, which consists mainly of the
monosodium salt of the 5′-monophosphate ester of riboflavin. It is rapidly turned to free riboflavin after
ingestion. It is found in many foods for babies and young children as well as jams, milk products and sweets
and sugar products.
Chlorophyllin
http://en.wikipedia.org/wiki/Chlorophyllin
From Wikipedia, the free encyclopedia
• Ten things you may not know about images on Wikipedia •
Jump to: navigation, search
Chlorophyllin, a food additive and alternative medicine, is a water-soluble, semi-synthetic sodium/copper
derivative of chlorophyll. Chlorophyllin is the active ingredient in a number of internally-taken preparations
intended to reduce odors associated with incontinence, colostomies and similar procedures, as well as body
odor in general. Two fairly well-known commercial products of this nature are Nullo and Body Mint. It is also
available as a topical preparation, purportedly useful for both treatment and odor control of wounds, injuries,
and other skin conditions - notably radiation burns. As a food colouring agent chlorophyllin has the E number
E141.
Ace-K
http://ific.org/publications/brochures/acekbroch.cfm

Everything You Need to Know About Acesulfame Potassium
________________________________________
(Part of a series of educational brochures on low-calories sweeteners, sometimes referred to as non-nutritive
sweeteners, artificial sweeteners or sugar substitutes.)

July 1998


Favorably Reviewed by:
American Academy of Family Physicians Foundation
PDF Version

Acesulfame potassium (Ace-K) is a low-calorie sweetener that has been used in foods and beverages around
the world for 15 years. The ingredient, which is 200 times sweeter than sugar, has been used in numerous
foods in the United States since 1988. In the U.S., it is used in such products as candies, baked goods, frozen
desserts, beverages, dessert mixes and tabletop sweeteners. Acesulfame potassium, which is also known as
acesulfame K, is often used in combination with other low-calorie sweeteners because it enhances the sweet
taste of foods and beverages.
The U.S. Food and Drug Administration (FDA) and other leading health organizations have found the
ingredient to be safe for all segments of the population. More than 90 studies have demonstrated the safety of
acesulfame potassium. The ingredient is currently used in more than 4,000 foods and beverages in about 90
countries around the world.
What is acesulfame potassium?
Acesulfame potassium is a calorie-free sweetener that is 200 times sweeter than sugar. The sweetener is used
in a wide variety of foods in the United States.
Why is acesulfame potassium used?
Acesulfame potassium offers consumers a greater choice of low-calorie or reduced-sugar foods that can help
them manage their calorie intake. Acesulfame potassium can be used in baking because it is stable, retaining
its sweetness at normal baking temperatures. The sweetener, which can be used alone, often is blended with
other low-calorie sweeteners to produce a more sugar-like taste than that of any of the low-calorie sweeteners
alone.
What kinds of food products contain acesulfame potassium?
Acesulfame potassium is currently used in more than 4,000 products around the world. In the United States,
acesulfame potassium is approved for use in candies, tabletop sweeteners, chewing gums, beverages, dessert
and dairy product mixes, baked goods, alcoholic beverages, syrups, refrigerated and frozen desserts, and
sweet sauces and toppings.
Why is acesulfame potassium used in sweetener blends?
Acesulfame potassium is often used in sweetener blends to produce a more sugar-like taste in a food or
beverage. The ingredient also helps the blend retain its sweetness during baking or heat processing, which is
important for preparing foods, such as cookies and candies. Acesulfame potassium helps blends sustain their
sweetness over time, thereby increasing the sweetness shelf life of products. In addition, foods containing
blends of acesulfame potassium contain up to 40 percent less total sweetener.
Can you cook and bake with acesulfame potassium?
Yes. Because of its stability, acesulfame potassium retains its sweetness at normal baking temperatures and in
combination with acidic ingredients in foods and beverages.
How is acesulfame potassium made?
Acesulfame potassium is made from a process that involves the transformation of an organic intermediate,
acetoacetic acid, and its combination with the naturally occurring mineral, potassium, to form a highly stable,
crystalline sweetener.
How does the body handle acesulfame potassium?
Acesulfame potassium is not metabolized or stored in the body. After it is consumed, it is quickly absorbed by
the body and then rapidly excreted unchanged.
Is acesulfame potassium safe?
Yes. Acesulfame potassium is safe and suitable for all segments of the population. The FDA, which is the
governmental agency responsible for ensuring the safety of all foods, has approved acesulfame potassium for
use in numerous food products on eight separate occasions since 1988. The agency based its decisions on a
large body of scientific evidence that demonstrates the safety of the ingredient.
Have other regulatory bodies reviewed the safety of acesulfame potassium?
Yes. Acesulfame potassium has been approved for use in about 90 countries. For example, it is widely used in
foods and beverages in the United Kingdom, Germany, Australia and Canada. In addition, acesulfame
potassium has been reviewed and found safe by the Joint Expert Committee on Food Additives of the World
Health Organization and the Scientific Committee for Food of the European Union.
Can acesulfame potassium cause cancer?
No. Acesulfame potassium has been thoroughly tested in several long-term animal studies. The tests, which
used amounts of the ingredient that are far higher than a person would normally consume, clearly found no
evidence of cancer or tumors.
Can pregnant women use acesulfame potassium?
Yes. The FDA approved the use of acesulfame potassium without restrictions for any segment of the
population. Pregnant women, however, should follow the advice of their physician regarding their nutrition,
including the use of low-calorie sweeteners.
Can people with diabetes use acesulfame potassium?
Yes. The American Diabetes Association has said that non-nutritive sweeteners approved by the FDA are safe
to consume by people with diabetes.
How much acesulfame potassium may people consume?
The FDA sets an Acceptable Daily Intake (ADI) level for many food ingredients that it clears for use. The ADI
represents the amount of an ingredient that a person can safely consume each day over their entire lifetime.
For acesulfame potassium, that amount has been set at 15 milligrams per kilogram (mg/kg) of body weight. For
a 60 kg (132-pound) person, this corresponds to 900 mg of acesulfame potassium every day for a lifetime or
approximately 200 grams (one-half pound) of sugar equivalent each day. At current average usage levels in
beverages, for example, this amount would correspond roughly to two gallons of beverage daily.
Is it safe to consume more acesulfame potassium than the ADI?
Individuals may safely exceed this level on occasions. This is because the ADI is more than 100 times smaller
than the largest amount of the ingredient that a person could consume without experiencing any physiological
effects. It would be difficult, however, for consumers to consistently consume more acesulfame potassium than
the ADI because foods contain extremely small amounts of acesulfame potassium. For example, if acesulfame
potassium were the only low-calorie sweetener in all food categories, the expected daily intake for a heavy
consumer of foods and beverages containing acesulfame potassium would only be about 3.8 mg per kg of body
weight, which is well below the ADI of 15 mg per kg of body weight.
Does acesulfame potassium contribute to tooth decay?
No. Acesulfame potassium does not contribute to tooth decay. Studies show that bacteria in the mouth do not
metabolize acesulfame potassium and, therefore, do not convert it into plaque or harmful acids that cause tooth
decay.
Is the potassium content of acesulfame potassium a potential health concern?
No. Potassium, which is found in most foods, is an essential mineral for maintaining good health. The amount of
potassium in acesulfame potassium is extremely small. A packet of tabletop sweetener containing acesulfame
potassium has just 10 mg of potassium. In comparison, most individuals receive approximately 2,000 to 3,000
mg of potassium from various foods every day. For example, a banana contains 400 mg; an orange 252 mg;
and a sweet potato 390 mg of potassium.
Do people have allergic reactions from acesulfame potassium?
There is no evidence that acesulfame potassium causes allergic reactions. In the 15 years the sweetener has
been on the market around the world, no substantiated allergic reactions have been reported. Although the
ingredient contains sulfur, a recognized allergen, the structure of the sulfur is different from that of sulfites and
sulfa drugs which have been known to cause allergic reactions.
Do products sweetened with acesulfame potassium carry any warning labels or information statements related
to the use or presence of acesulfame potassium?
No. Acesulfame potassium does not have any effects that consumers need to be warned about.
Are there harmful byproducts when acesulfame potassium is used in beverages?
No. Acesulfame potassium is a highly stable food ingredient. No byproducts can be found in beverages under
normal usage and storage conditions. Scientists and regulatory authorities have thoroughly reviewed all data
and have concluded that even under extreme acidity, temperature and storage conditions, acesulfame
potassium has been found to be safe for use in beverages.
Other sources for Ace k
http://www.childrenwithdiabetes.com/d_08_b10.htm


Acesulfame-K           


Acesulfame Potassium, also called acesulfame K or just ace-K, is a non-caloric artifical sweetener that is 200
times sweeter than sugar. It was discovered in 1967 by Hoechst AG and approved for use in the United States
in 1988.
Acesulfame K is not metabolized by the body and is excreted unchanged.
Since acesulfame-K retains its sweetness when heated, it can be used for cooking and baking, unlike
aspartame. Testing shows it is stable even at 392 degrees F (200 degrees C). However, it does not impart the
correct texture to baked goods when used alone, so some sugar is often used. It also has a slight bitter
aftertaste when used in large amounts.

Silicon Dioxide
http://en.wikipedia.org/wiki/Silica
From Wikipedia, the free encyclopedia
(Redirected from Silica)
Jump to: navigation, search
"Silica" redirects here. For other uses, see Silica (disambiguation).

The chemical compound silicon dioxide, also known as silica or silox (from the Latin "silex"), is an oxide of
silicon, chemical formula SiO2, and has been known for its hardness since the 9th century[1]. Silica is most
commonly found in nature as sand or quartz, as well as in the cell walls of diatoms. It is a principal component of
most types of glass and substances such as concrete.

130m²/g surface area silica fume
Silica is manufactured in several forms including:
•        glass (a colorless, high-purity form is called fused silica)
•        synthetic amorphous silica
•        silica gel (used e.g. as desiccants in new clothes and leather goods)
It is used in the production of various products.
•        Inexpensive soda-lime glass is the most common and typically found in drinking glasses, bottles, and
windows.
•        A raw material for many whiteware ceramics such as earthenware, stoneware and porcelain.
•        A raw material for the production of Portland cement.
•        A food additive, primarily as a flow agent in powdered foods, or to absorb water (see the ingredients list
for).
•        The natural ("native") oxide coating that grows on silicon is hugely beneficial in microelectronics. It is a
superior electric insulator, possessing high chemical stability. In electrical applications, it can protect the silicon,
store charge, block current, and even act as a controlled pathway to allow small currents to flow through a
device. At room temperature, however, it grows extremely slowly, and so to manufacture such oxide layers on
silicon, the traditional method has been the deliberate heating of silicon in high temperature furnaces within an
oxygen ambient (thermal oxidation).
•        Raw material for aerogel in the Stardust spacecraft
•        Used in the extraction of DNA and RNA due to its ability to bind to the nucleic acids under the presence of
chaotropes.
•        Added to medicinal anti-foaming agent, like Simethicone, in a small proportion to enhance defoaming
activity.
•        As hydrated silica in Toothpaste (abrasive to fight away plaque.)
[edit] Health effects

Manufactured silica fume at maximum surface area of 380m²/g
Inhaling finely divided crystalline silica dust in very small quantities (OSHA allows 0.1mg/m3) over time can lead
to silicosis, bronchitis or (much more rarely) cancer, as the dust becomes lodged in the lungs and continuously
irritates them, reducing lung capacities (silica does not dissolve over time). This effect can be an occupational
hazard for people working with sandblasting equipment, products that contain powdered silica, and so on. But
children, asthmatics of any age, allergy sufferers and the elderly, all of whom have reduced lung capacity, can
be affected in much shorter periods of time.
In all other respects, silicon dioxide is inert and harmless. When silica is ingested orally, it passes unchanged
through the gastrointestinal tract, exiting in the feces, leaving no trace behind. Small pieces of silicon dioxide
are equally harmless, as long as they are not large enough to mechanically obstruct the GI tract, or jagged
enough to lacerate its lining. Silicon dioxide produces no fumes and is insoluble in vivo. It is indigestible, with
zero nutritional value and zero toxicity.
Sucralose - .001% in drink
http://ific.org/publications/brochures/sucralosebroch.cfm

Everything You Need to Know About Sucralose
________________________________________
(Part of a series of educational brochures on low-calorie sweeteners, sometimes referred to as non-nutritive
sweeteners, artificial sweeteners or sugar substitutes.)

http://www.mygrenx.com/stephdhill

June 2004


Favorably Reviewed by:
American Academy of Family Physicians Foundation
PDF Version
Sucralose is the low-calorie sweetener made from sugar, so it tastes like sugar. It is about 600 times sweeter
than sugar and can be used in place of sugar to eliminate or reduce calories in a wide variety of products,
including beverages, baked goods, desserts, dairy products, canned fruits, syrups and condiments.
Sucralose was discovered in 1976. More than 100 scientific studies conducted over a 20-year period have
conclusively demonstrated that sucralose is safe for consumption. In 1990, the Joint FAO/WHO Expert
Committee on Food Additives (JECFA) was the first regulatory body to endorse the safety of sucralose. In
1991, Canada’s Health Protection Branch became the first national regulatory agency to endorse sucralose
safety and permit its use in foods and beverages. In 1998, the United States Food and Drug Administration
(FDA) approved the use of sucralose in 15 food and beverage categories -- the broadest initial approval ever
given to a food additive. Then, in August 1999, the FDA extended the approval by permitting sucralose use as
a general-purpose sweetener in all foods, beverages, dietary supplements and medical foods. In January 2004,
the European Union amended its Sweeteners Directive to permit the use of sucralose in a broad range of food
and beverage products. Sucralose is now permitted for use in over 60 countries and has been consumed by
millions of people worldwide.
What is sucralose?
Sucralose is the low-calorie sweetener made from sugar. It is used around the world as an ingredient in
processed foods and beverages and in tabletop sweeteners available in supermarkets and other consumer
outlets.
What is sucralose made of?
Sucralose is derived from sugar through a patented, multi-step process that selectively substitutes three
chlorine atoms for three hydrogen-oxygen groups on the sugar molecule. The tightly bound chlorine atoms
create a molecular structure that is exceptionally stable.
Is sucralose safe?
Sucralose has an excellent safety profile. More than 100 scientific studies conducted over a 20-year period
demonstrate that sucralose is safe for use as a sweetening ingredient. The data from the studies were
independently evaluated by international experts in a variety of scientific disciplines, including toxicology,
oncology, teratology, neurology, hematology, pediatrics and nutrition. Importantly, comprehensive toxicology
studies, designed to meet the highest scientific standards, have clearly demonstrated that sucralose is not
carcinogenic.
Which regulatory bodies reviewed the safety profile of sucralose?
Among the regulatory bodies that have evaluated the safety of sucralose are the U.S. FDA, the Joint FAO/WHO
Expert Committee on Food Additives (JECFA); the Health Protection Branch of Health and Welfare Canada;
Food Standards Australia/New Zealand, the European Union’s Scientific Committee on Food, and a host of
others in South America and Asia. Sucralose is now permitted for use in over 60 countries.
________________________________________
Types of Products That Contain Sucralose
Sucralose makes a wide variety of calorie-reduced products possible, including soft drinks, ice cream, dairy
products and baked goods. One of the unique attributes of sucralose is that it can be used almost anywhere
sugar is used. It does not lose its sugar-like sweetness even in applications that require heat or that are
subjected to long shelf-storage. Thus, products made with sucralose maintain their sweetness during cooking,
baking, and throughout their shelf-life. In the United States, the FDA has granted approval for the use of
sucralose as a general purpose sweetener, which covers all conventional foods and beverages, dietary
supplements, and medical foods. In fact, sucralose is the sweetening ingredient in over 3,500 products
worldwide, and may be used across a broad range of major categories including:
•        Baked goods and baking mixes
•        Beverages, alcoholic
•        Beverages and beverage mixes,
•        Breakfast cereals
•        Cheeses
•        Chewing gum
•        Coffee and tea
•        Condiments and relishes
•        Confections and frostings
•        Dairy product substitutes
•        Fats and oils
•        Frozen dairy desserts and mixes
•        Fruit and water ices
•        Gelatins, puddings, and fillings
•        Gravies and sauces         •        Hard candy and cough drops
•        Herbs, seeds, spices, seasonings, blends, extracts, and flavorings
•        Jams and jellies
•        Meat products
•        Milk products
•        Processed fruits and fruit juices
•        Processed vegetables and vegetable juices
•        Snack foods
•        Soft candy
•        Soups and soup mixes
•        Sugar substitutes
•        Sweet sauces, toppings, and syrups
•        Nutritional products & dietary supplements
•        Pharmaceuticals
________________________________________
Do products sweetened with sucralose carry any warning labels or information statements?
No. None of the regulatory agencies and scientific review bodies that have confirmed the safety of sucralose
require any warning information to be placed on the labels of products sweetened with sucralose.
Does sucralose provide calories?
Sucralose is non-caloric and, thus, adds no calories to the foods and beverages it is used to sweeten. Products
made with sucralose may contain calories from other nutritive ingredients that provide carbohydrates, protein
and fat.
How is sucralose handled by the body?
Although sucralose is made from a process that starts with sugar, it is not a sugar nor does the body recognize
it as a carbohydrate. Sucralose is not broken down for energy in the body so it has no calories. The sucralose
molecule passes through the body unchanged, is not metabolized, and is eliminated after consumption.
Is the chlorine in sucralose potentially harmful?
No. Chlorine in the form of chloride is a safe and natural element present in many of the foods and beverages
that we eat and drink every day. It is in most natural water supplies, and is also found in lettuce, tomatoes,
mushrooms, melons, peanut butter and table salt. In the case of sucralose, the addition of chlorine to the
sucralose molecule is what makes sucralose free of calories. Sucralose is an essentially inert molecule and it
passes through the body without being broken down for calories.
Adverse effects of Sucralose also found on Internet
http://www.holisticmed.com/splenda/splenda-adverse.txt
Sucralose Toxicity Information Center
           http://www.HolisticMed.com/splenda/

      Sucralose / Splenda Toxicity Reaction Samples
      ---------------------------------------------

This document contains a sampling of Splenda (sucralose) adverse reactions
forwarded to the Sucralose Toxicity Information Center and posted to public
online discussion groups. The names have been removed to protect confidentiality,
but many of these posts can be found in various archives and WWW search engines.
Please note that this document is only a tiny percentage of adverse reactions
to sucralose that have been posted to the Internet over the last few
years.  The toxicity reactions posted to the Internet are only a
very small percentage of the total toxicity reactions reported to
various groups.

If you have experienced health damage from sucralose / Splenda and your health
improved after removing it from your diet, please forward your
toxicity reaction to:

                   Mark D. Gold
       Splenda Toxicity Information Center
          12 East Side Dr., Suite 2-17
               Concord, NH 03301
              mgold@holisticmed.com

--------------------

From: xxxxxxxxxxx@xxxxxxx.xxx
Sent: Monday, July 30, 2007 3:09 PM
To: mgold@holisticmed.com
Subject: Splenda

I have been eating and drinking Splenda products for quite awhile. Splenda has caused water retention and
blurred vision. It almost shut my kidneys down because I drank too much pop and not enough water one day.
After reading the e-mails of others through a web-site, this product should be taken off the market. I am
amazed though that doctors really don't believe you when you tell them of the side effects.
They cannot test a rat's vision.

[continued]

From: xxxxxxxxxxx@xxxxxxx.xxx
Sent: Wednesday, August 08, 2007 3:30 AM
To: mgold@holisticmed.com
Subject: Re: Splenda

It took about a day to get back to normal. The eye sight is what really worried me. I ate some
candy while doing cross stiching. My vision went blurry within the hour. I wear glasses and my
eyes wouldn't focus for anything. I didn't connect the Splenda until thinking back to other occasions
when this occurred. The swelling in my fingers and legs have decreased. It was noticable the next day.
I am no longer going to digest any sugar substitute. I am still annoyed that when you bring this to the
attention of your doctor, they don't believe you.

-----------------

From: xxxxxxxxxxx@xxx.xxx
Sent: Tuesday, September 04, 2007 11:04 AM
To: mgold@holisticmed.com
Subject: Splenda reactions

Dear Mr. Gold:

I started using Splenda about a few months ago and my sister in law just had it
only two times, and the two times she had it she get very sick shaking and her
blood pressure went to 90/50 both times.

I was having swelling in my legs and hands, headaches and bloated abdomen, but I never
though it could be Splenda. I stopped using Splenda and I have no more those symptoms.

I hope our experience helps other people.

-------------------------

From: xxxxxxxxxxx@xxxxxxxxx.xxx
Sent: Thursday, April 05, 2007 12:13 AM
To: mgold@holisticmed.com
Subject: splenda

My experience with Splenda:
I have been on the Atkins diet 3 times in the last 2 years. I lost weight each time but
stopped because of diarrhea and a rash on both hands, elbows and thighs. It consisted
of red rashed itchy patches and only subsided after terminating the diet which included
many Atkins products, diet soda and sugar free candies containing Splenda.

----------------------

From: xxxxxxxxxxxxxx@xxxxx.xxx
Sent: Wednesday, March 21, 2007 12:51 PM
To: mgold@holisticmed.com
Subject: splenda reaction

I have stopped drinking ALL drinks with ANY type of artificial
sweetener but mainly SPLENDA
I was hurting all over - my muscles ached so bad - my muscles felt
like I needed a message every 15 min., but it hurt to even lightly
touch my body - my joints hurt so bad that lifting a cup of coffee
hurt, I even felt like my brain was in a fog all the time, even my
eye sight was rapidly declining....... and I am a Physical Education
teacher and a Gymnastics Coach....work was almost becoming
impossible - doctors acted like the pain was just in my head!
After about 2 weeks of not touching the stuff (the killer) I am
pain free! my muscles do not ache - my joints do not hurt - I rest
at night - when a person has been in so much pain for so long, you
don't realize how much pain you where tolerating - I feel so much
better now - how is this stuff still on the shelves -
all my girl's Wt. training class are assigned a research paper on this
stuff - they are always amazed at what they learn!!!

http://www.mygrenx.com/stephdhill


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