Archive | March 2, 2012

Baby Formula and Foods that Cause Diabetes

Baby Formula and Foods that Cause Diabetes

 

By Hwaa Irfan

It is general knowledge that mother’s milk is best, and that there is nothing than foods for weaning babies is best provided from wholesome foods processed in the domestic kitchen, but still far too mothers of convenience like to keep food companies that special in baby foods in business at the cost of their babies all round health and development. Well, if you got past that long sentence and you are a mother of convenience, there is another fundamental reason to add to the list of why one should stop feeding one’s infant, baby formula.

Advanced Glycation End Products

Found in baby formula, it has been known since 1912 that Advanced Glycation End products, AGEs are deleterious to one’s health. AGEs has a negative impact on the brain, the heart, the blood vessels, skin, the nerves, sight, kidneys, the pancreas, and leads to diabetes-hyperglycemia. AGEs are modified protein lipids that glycate after exposure to sugars. AGEs are toxic!

Researchers at the Mount Sinai School of Medicine found AGEs in infants, which has been passed on through maternal blood and baby formula, a high amount of which has been found in commercial baby-infant formulas.

Looking at 60 mothers and their infants the researchers found the newborn who should be AGE free, had levels as high as their mothers in their blood. One the mother’s changed to commercial baby formulas from breast milk the level of AGE doubled to that of those found with diabetes.

AGEs occur:

–        When proteins are cooked with sugars in the absence of water

–        In browned food stuffs, and foods cooked under high temperatures

–        When consumption of sugars is high

Dietary AGEs is present in many commercial foods and has been tested and found in:

  • Almonds, blanched, roasted
  • American cheese
  • Beef, franfurters, grounded, hamburger, meatballs, roasted, steak
  • Brie
  • Butter , whipped
  • Candy, Reese’s Peanut Butter Cup (Hershey)
  • Cashews, roasted
  • Cheese, feta, Greek, soft
  • Cheese, mozzarella, reduced fat
  • Cheese, parmesan, grated (Kraft)
  • Chicken, back or wings (roasted); skinless and reheated; breaded deep fried; pan fried, roasted; crispy, nuggets (McDonalds)
  • Commercial white/brown bread
  • Crackers (Pepperidge Farms Goldfish)
  • Cream cheese, Philadelphia
  • Croissant, Starbucks
  • Dates (Sun-Maid California chopped)
  • Fried egg
  • French fries
  • Grilled/microwave Chicken – higher, raw chicken – lower
  • Margarine
  • Mayonnaise, imitation (Diet Source, Novartis Nutriton Group)
  • Mayonnaise, low fat (Hellman’s, Unilever Best Foods)
  • Pancake, frozen (General Mills)
  • Peanut butter, Skippy (Unilever), cocktail (Planters, Kraft), dry roasted and unsalted (Planters, Kraft)
  • Pine nuts (Bazzini’s Nut Club)
  • Pizza, thin crust
  • Pork, all forms
  • Potato Chips/crisps (Frito Lay)
  • Quaker Oats
  • Rice Crispies (Kelloggs)
  • Salmon, broiled; pan fried in olive oil
  • Sandwich, toasted cheese
  • Shrimp, frozen, breaded
  • Steak pan fried
  • Tofu broiled, sautéed,
  • Tuna, broiled
  • Turkey – all forms

Impact of AGE’s

High levels of AGEs has been found in cases of diabetes, and atherosclerosis. They are able to cause extensive damage to one’s health because they accumulate in the walls of blood vessels throughout the body leading to complications in diabetes by almost permanently altering the structure of cells. The elasticity in cellular tissue especially tissue high in collagen is lost which in turn leads to stiffness and brittleness thus is non-life sustaining. This inflexibility leads to high blood pressure weakening of the collagen in the blood vessel walls, which may cause strokes if it accumulates in the blood vessels of the brain.

AGEs reduces activity of thrombomodulin is a gene protein essential to inner cell membrane, and plays an important role in blood coagulation.

AGEs also causes:

  • Alzheimer’s disease
  • Atherosclerosis
  • Cancer
  • Deafness (due to demyelination)
  • Heart disease
  • High blood pressure
  • Kidney disorders
  • Skin disorders
  • Stroke
  • Type II diabetes mellitus
  • Visual impairment by damaging the retina

The Mother’s Diet

In short, the modern diet of food cooked under high levels of heat is deleterious to human health regardless of age or gender. Proteins are behind the structural building of life, and collagen which is destroyed by AGEs is a protein that constitutes a third of our body’s protein. Collagen is so important to our bodies that it provides elasticity and cohesion, and is present in our skin, muscles, organs, our vascular system, enzymes; therefore any compromise of collagen speeds up cellular aging for AGEs makes these parts of our body stiffen and therefore brittle. In balance, proteins and sugars work well together, but in excess our bodies become overloaded and thus placed under stress. Steps can be taken to reduce AGEs by:

–        Drinking lots of water – we are mostly made of water, which also helps to flush our systems

–        Maintaining a low blood sugar level

–        Eating fruit and vegetables raw. There is much more benefit in a teething child chewing on a raw stick of carrot than a soother commercial or other.

–        Meat should be cooked slowly on low heat, fish should be steamed, chicken simmered.

–        Poaching, steaming, stewing, and boiling foods instead of frying, and cooking on high heat

–        Marinading in lemon juice/vinegar before cooking

Avoiding:

  • Processed carbohydrates and browned food (not food that is naturally brown). Caramelization of foods increases AGEs.
  • Cooking on high temperatures and low moisture, including fried and microwaved foods
  • Cooking foods until brown like turkey skin when brown and brittle which is the affect that AGEs has on our skin  i.e. dehydrated and brittle.
  • turkey skin, when it is brown and brittle, is a perfect representation of what AGE’s do to skin
  • High fructose corn syrup which is used in many products
  • Fatty meats
  • Solid fats
  • Full fat dairy products
  • Processed foods

Foods that reduce AGEs include:

  • Alpha-lipoic acid – found in every cell, converts blood sugar (glucose) into energy for normal functioning of the body
  • Benfotiamine, a lipid-soluble form of thiamine (vitamin B1) that prevents cell death or oxidative stress, strengthens the nervous system, and ameliorates all forms of stress
  • Carnosine – a naturally occurring compound found in high concentrations in the skeletal muscles and brain tissue. It is an antioxidant thus protects against free radicals that cause cell death. It also inactivates harmful toxic metals in the blood
  • Curcumin is a natural anti-inflammatory, an antioxidant, antimutagenic, and anticoagulant
  • Flavonoids: luteolin, rutin, quercetin, kaempferol, and EGCG are all antioxidants
  • Ginger  – boosts the immune system, is a natural anti-inflammatory, anticarcinogenic,
  • Grape extract is a natural antioxidant, supports the cardiovascular system, ameliorates eye disease from diabetes, and is a natural anti-inflammatory
  • Inositol,  a form of vitamin B₈ ameliorates depression, metabolizes fats, and cholesterol, supports the brain cells, and the nervous system
  • Low fat milk
  • Pyridoxamine, a B6 vitamin – supports the immune system, plays an important role in the functioning of enzymes, and balances hormonal levels
  • Resveratrol is a natural antioxidant that supports the immune system, the metabolism, and the cardiovascular system
  • Rosemary
  • Stinging nettle
  • Thyme
  • Tomato paste
  • Turmeric
  • Whole grain foods

We have become a part of the food industry that has taught us the wrong way to eat to the detriment of our health, the environment, and the hungry. Let the present be a gift to living happier and healthier lives for all including those who depend upon us!

Sources:

“Baby Formula: Inflammatory Food Toxins Found in High Levels in Infants” http://www.sciencedaily.com/releases/2011/10/111005170730.htm

Creager, M et al. “Advanced Glycation End Products: Sparking the Development of Diabetic Vascular Injury” http://circ.ahajournals.org/content/114/6/597.full

Pearson, D. and Shaw, S. “Why You Should Be Wary of Advanced Glycation End Products” http://www.life-enhancement.com/article_template.asp?id=1869

Uribarri, J et al. “Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet.” American Dietary Association. http://marshfieldceliac.weebly.com/uploads/2/5/5/7/2557865/ada_ages_in_food_reduction1.pdf

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