Tag: dangers

  • Sippy Cup Tested for Astronomical Amounts of Lead and Cadmium

    90 ppm is the legal limit for lead in items to be used by children. This child’s sippy cup was tested at 5000 ppm for lead in the painted markings and is still being sold on Amazon. This case is especially egregious as the company is denying the jars have Lead (in correspondence with customers since a blog post was first published with test results on this brand back on 9/16/18) AND they advertise them as being “Lead-free” (so customers are specifically purchasing them in order to have a Lead-free option!

    A regulatory loophole puts your child at risk of heavy metal exposure.

    All the regulatory agencies that are fed tax payer funds to protect us, including CDC, EPA, and CPSC have, in recent years, finally acknowledged the long-held consensus in the scientific community — that there is actually no safe level of lead exposure for children, and accordingly officially adopted that explicit language.This obviously implies that it cannot be considered “safe” to have Lead in products intended for use by children or for use with children, and accordingly stringent regulatory standards were required to reflect this reality.

    “Zero” in regulatory terms becomes “however close to ‘zero’ industry representatives say is “realistically feasible”. As a result, in 2008 the Consumer Product Safety Improvement Act (CPSIA) set “90 ppm lead” (in the paint or coatings of items intended for use by children) as the new hazard level (phased in by 2010) at or above which it is illegal to sell this item to be used by children.)

    When testing the “Jervis & George” brand reusable glass jar (with yellow sippy cup top) pictured here, all of the white painted markings on the outside of the glass were positive for unsafe levels of Lead (high Lead-content paint — with levels consistently above 6,000 ppm Lead). 

    Exactly how much Lead (and Cadmium) was found on these jars?

    This particular child’s sippy cup jar had the following lead readings:

    The white painted markings on the glass:

    • Lead (Pb): 6,422 +/- 157 ppm
    • Cadmium (Cd): 88 +/- 10 ppm
    • Barium (Ba): 216 +/- 49 ppm
    • Zinc (Zn): 46 +/- 18 ppm
    • Titanium (Ti): 12,000 +/- 500 ppm

    The yellow top:

    • Copper (Cu): 25 +/- 13 ppm
    • Iron (Fe): 36 +/- 20 ppm
    • Titanium (Ti): 2,732 +/- 317 ppm

    The yellow straw:

    • Barium (Ba): 613 +/- 212 ppm
    • Zinc (Zn): 75 +/- 15 ppm
    • Iron (Fe): 65 +/- 34 ppm

    Note: All tests reported on this blog are science-based and replicable. Tests are done for a minimum of 60 seconds each, using a Niton XL3T, testing in “Consumer Goods” mode. If a metal is not listed, that means that particular metal was not detected using an XRF instrument in Consumer Goods mode.

    This is consistent with other products from this brand tested by activist Tamara Rubin .

    THE INSANE LOOPHOLE:

    There is an atrocious loophole that is allowing Lead in the painted markings of baby food containers, baby bottles, sippy cups and other items intended for children — for FOOD USE, no less. 

    Because there is so little actual paint on the surface of these jars or bottles, even though the paint has an extremely toxic level of Lead and even though Federal agencies agree “no amount of Lead exposure to children is safe“, the CPSC has maintained the position that it considers the Lead paint on products like this to be “an acceptable amount of Lead paint” and therefore these products are in compliance with current (ridiculously stupid!) regulations.

    What is the solution?

    What should the consumer do? Consumers should consider tossing these products or returning them for a refund. Read more about that here. Consumers should also make a complaint to the CPSC. 

    Looking for an alternative?
    Click here to see a good lead-free choice! (affiliate link benefits Tamara Rubin – Lead Free Mama)

    Continue reading HERE for specific details, context and concerns as well as the exact XRF readings for the Lead levels found on the jar pictured.

    To our knowledge, no one else is currently doing the depth and breadth of independent consumer goods testing that Tamara Rubin is doing (no individual nor public agency for that matter!) If you appreciate this work (if you find it valuable and helpful), please consider chipping in to help cover some of her advocacy costs. A gift of any amount WILL make a difference!  [Chip-In Link.]

    This article originally appeared at: https://tamararubin.com/2019/07/why-is-this-not-illegal-jervis-george-glass-sippy-cup-jar-6422-ppm-lead-90-is-unsafe-for-kids-88-ppm-cadmium

    RESOURCES:

    1 https://www.popsci.com/lead-water-what-are-health-effects-dangers#page-2

    2 http://www.osh.net/articles/archive/osh_basics_2001_may26.htm

    3 National Toxicity Program printable brochure on low levels of lead: https://ntp.niehs.nih.gov/ntp/ohat/lead/final/monographhealtheffectslowlevellead_newissn_508.pdf

  • Monsanto Glyphosate Medical Implications

    Glyphosate herbicide, more commonly known as Roundup, is the world’s most commonly used herbicide. It is sprayed on everything from homeowner’s lawns to gigantic fields of “Roundup-Ready” genetically modified crops. Though ubiquitous, many research studies suggest that this weed-killing chemical is far from benign.

    This article originally appeared at: https://www.youtube.com/watch?v=kY5f19QGvds&t=80s.

    Learn How to DETOX from Glyphosate.

  • Hidden Sources of Gluten

    Dr McQueen of Red Mountain Natural Medicine in Boise shares with HFI some common hidden sources of gluten in food, personal products and household products. If you or one of your loved ones have been diagnosed with Celiac disease or non-Celiac gluten sensitivity (NCGS), hopefully you are already well-aware of the common gluten-containing foods to be avoided in your diet.  Complete avoidance of gluten, a protein found in many cereal grains, is an absolute necessity in those with Celiac disease since ingestion of gluten in these individuals is associated with autoimmune-mediated damage to the small intestine.  Untreated, Celiac disease can lead to nutritional deficiencies and increase the risk of all kinds of serious health problems, some of which include other autoimmune disorders like Type I diabetes and multiple sclerosis, anemia, osteoporosis, infertility, miscarriage, neurological conditions, and even cancers of the digestive tract.  1,2

    Celiac disease is one of the most common chronic inflammatory conditions affecting the West as well as other parts of the world.  In Western countries, prevalence of Celiac disease is considered to be somewhere close to one percent.  3,4

    Prevalence of NCGS is still widely debated, but estimates in Western populations are significant, varying somewhere between 0.6 to 6%.  5  NCGS has been described as a non-allergic and non-autoimmune condition in which the consumption of gluten can lead to symptoms similar to those seen in Celiac disease.  6  In cases of NCGS, gluten exposure in the diet can lead to the development of symptoms in or outside of the gastrointestinal tract from hours to days.  These symptoms then improve or disappear after the withdrawal of gluten from the diet.  NCGS differs from Celiac disease in that it is not considered an autoimmune condition and does not typically cause significant damage to the intestines.  That being said, some individuals that are non-Celiac are highly sensitive to even the tiniest amounts of gluten exposure.

    With growing awareness of the gluten problem that impacts so many individuals, it has become progressively easier to find gluten-free options when grocery shopping or going out to dine.  What remains a challenge is avoiding contact with the laundry list of hidden gluten-containing ingredients in packaged and processed foods, personal care products, and even medications.

    GLUTEN-CONTAINING FOODS TO AVOID

    In the case of Celiac disease or NCGS (especially the former!) care must be taken to avoid the following gluten-containing foods:

    Barley, Brewer’s Yeast, Bulgur, Couscous, Einkorn, Kamut, Oats (also available gluten-free, but this MUST be from pure, uncontaminated oats), Rye, Semolina, Spelt, Triticale, Wheat, and Wheat Germ/Flour/Bran/Starch

    HIDDEN SOURCES OF GLUTEN IN COMMON FOOD ITEMS

    Even if you are well-versed in identifying and staying away from the specific grains that contain gluten, it’s important to know about the food items that may commonly contain hidden gluten-containing ingredients.  In order to avoid gluten exposure, you need to become comfortable reading food labels.  This may seem daunting, but it’s really something we should all be doing anyway to support our health!  Here are some of the common food items that contain gluten:

    • Malt vinegar (or any product containing malt, since this is derived from barley)
    • Salad dressings, marinades
    • Seasonings
    • Condiments (mustard, ketchup, mayonnaise, etc.)
    • Soy and teriyaki sauces (most contain wheat)
    • Sushi rice (often contains malt vinegar)
    • Broths/stocks/bouillon cubes
    • Miso soups that are barley-based
    • Prepared/canned soups and beans
    • Processed meats (deli meats, sausages, hot dogs, etc.)
    • Fish sticks
    • Coffee creamers, flavorings, or instant coffee
    • Some alcohols (beers, wine coolers, some vodkas – here is a link for more information on gluten-free alcoholic beverages)
    • Chewing gum
    • Candies and candy bars
    • Energy bars, granola bars
    • Gravies, sauces of all kinds
    • Meat substitutes (veggie burgers, veggie sausage, seitan)
    • Breads, pastries, baked goods, croutons
    • Pastas, noodles
    • Crackers, chips, French fries

     

    INGREDIENTS THAT MAY INDICATE HIDDEN SOURCES OF GLUTEN

    After you have read over the list above, you might be feeling a little overwhelmed.  And justifiably so.  What in the heck is being added to all these food items above that can make them gluten-containing?  To be honest, a whole lot of different ingredients can contain hidden gluten!  Here is a link to a site that lists some of these hidden ingredients.

    Fortunately, more and more gluten-free food items are becoming available all the time to meet the growing demands for these products.  This certainly provides some benefits and conveniences for those following a gluten-free diet, but unfortunately it also has a major downside.  Many of the gluten-free food substitutes out there are touted as being healthy options or perceived this way by the public.  But in reality, many gluten-free products are absolute junk since they are still highly processed and contain way too many non-pronounceable ingredients.  Many of these products are highly refined and contain added sugars, starches, or other additives to help mimic the highly desirable texture of gluten.

    You should also be aware that current FDA standards allow products that are labeled as “gluten free” to contain up to 20 ppm (parts per million) of gluten.  For these reasons packaged foods and food items should, as a general rule, always be minimized in the diet, even if they are labeled gluten-free.  I can say from personal experience and in working with my patients that this makes it so much simpler to stay gluten-free!  

    Emphasize a diet rich in whole unprocessed foods that require no or little processing.  
    This can include the following:

    • Healthy Fats – Extra virgin olive oil, coconut and MCT oil, organic/pastured butter and/or ghee, raw nuts/seeds/nut and seed butters, avocado, olives
    • Healthy Proteins – Whole eggs, low mercury fish (especially wild salmon, sardines), grass-fed meats/poultry, wild game
    • Vegetables – Leafy greens and lettuces, broccoli, kale, cabbage, cauliflower, onions, garlic, mushrooms, Brussels sprouts, squashes/zucchini, green beans, bok choy, lots more!
    • Fruits – Eat a variety, but emphasize those higher in fiber and lower in sugar (apples, pears, dark berries, avocados, tomatoes, lemons, limes)
    • Herbs, Seasonings, Condiments – Enjoy whatever you like, but just make sure any pre-prepared products are free of gluten, sugar, and preservatives.
    • Legumes, Beans, and Lentils
    • Gluten-Free Grains – Amaranth, buckwheat, brown rice, white rice, wild rice, millet, quinoa, and teff.

    HIDDEN SOURCES OF GLUTEN IN YOUR COSMETICS AND OTHER NON-FOOD ITEMS

    While there is plenty of debate over how strict one must be in avoiding gluten from non-food (non-ingested) sources, it makes sense that individual sensitivity should guide this decision.  Some individuals find that they do much better avoiding gluten containing products altogether; others have no need to be so strict.  Here is a list of non-food items that commonly contain gluten:

    Personal Care Products:

    Examples include shampoo, conditioner, hairspray, hair dye and other hair products, lip balm, lipstick, lotion/cream, makeup, mouthwash, soap, moisturizer, deodorant, sunscreen, toothpaste.*NOTE:  Keep in mind that lip balms and lipsticks are more likely to be ingested to some degree, especially if used regularly.  Extra caution should be taken with these products. Here is a link for resources on gluten-free skin care products and cosmetics.  Another link here.

    Household Items:

    Examples include laundry detergent, glues on stamps/envelopes

    Products in Dentistry:

    Examples include sealants and various plastics

    Medications:

    Many medications are not gluten-free because they contain added fillers or excipients derived from wheat or gluten, or they are manufactured in facilities not dedicated gluten free.  It can be a challenge to determine whether they are or not.  When in doubt, call the manufacturer.  Also, keep in mind that manufacturers change ingredients all the time, so you must periodically check for any changes in ingredients.  Here is some further information to read on gluten in medications.

    Vitamins/Supplements:

    Many of the lower quality vitamins and supplements available on the market will contain common allergens, fillers, and binders including wheat and/or gluten.  It’s absolutely worth paying a bit more for brands that care about making cleaner, higher quality products that are free of common allergens.  There are a number of great professional brand companies out there to choose from.  Look for companies that are GMP-certified to assure purity and quality.   Some of the brands that I trust are Metagenics, Thorne Research, Seeking Health, Pure Encapsulations, and Allergy Research Group.  Keep in mind that not every product from these stated companies will be gluten free – Make sure to check for yourself and/or healthcare practitioner before using a specific product.

    Playdough:

    Since kids playing with playdough are known for ingesting some at least every now and then, you should know that it contains gluten.  There are resources online for making your own gluten-free playdoughs if you prefer!

    Food Containers and Food Preparation Equipment:

    Whether you are eating at home or at a restaurant, it’s important to know that exposure to gluten can occur via strainers, cutting boards, cookware, grills, and toasters that have previously come into contact with breads or other gluten-containing foods.

    Pet Food:

    Many pet foods contain wheat or oats.  The dust particles from these can get inhaled or transferred to the mouth, creating a problem for some sensitive individuals.

    THE BOTTOM LINE

    Gluten is found is all kinds of foods and non-food products that we unintentionally come into contact with every day.  Avoiding gluten exposure takes some real diligence and effort, but it can be done!  If you are on the gluten-free path, know that you are not alone and there are lots of great people, support groups, and resources out there to help you be successful.  Hopefully this article is a stepping stone for helping you with that success.

    In Health,

    Dr. Shana McQueen of Red Mountain Natural Medicine 

    this article originally appeared at: http://redmountainclinic.com/meet-dr-mcqueen/

    REFERENCES:

    • Serena G, Camhi S, Sturgeon C, Yan S, Fasano A. The Role of Gluten in Celiac Disease and Type 1 Diabetes. Nutrients. 2015;7(9):7143-7162. doi:10.3390/nu7095329.
    • Rodrigo L, Hernández-Lahoz C, Fuentes D, Alvarez N, López-Vázquez A, González S. Prevalence of celiac disease in multiple sclerosis. BMC Neurology. 2011;11:31. doi:10.1186/1471-2377-11-31.
    • Ciccocioppo R, Di Sabatino A, Corazza GR. The immune recognition of gluten in coeliac disease. Clinical and Experimental Immunology. 2005;140(3):408-416. doi:10.1111/j.1365-2249.2005.02783.x.
    • Gujral N, Freeman HJ, Thomson AB. Celiac disease: Prevalence, diagnosis, pathogenesis and treatment. World Journal of Gastroenterology : WJG. 2012;18(42):6036-6059. doi:10.3748/wjg.v18.i42.6036.
    • Igbinedion SO, Ansari J, Vasikaran A, et al. Non-celiac gluten sensitivity: All wheat attack is not celiac. World Journal of Gastroenterology. 2017;23(40):7201-7210. doi:10.3748/wjg.v23.i40.7201.
    • Capili, B, Chang, M, et al.  A Clinical Update: Nonceliac Gluten Sensitivity—Is It Really the Gluten?  The Journal for Nurse Practitioners. 2014;10(9):666-673.  doi.org/10.1016/j.nurpra.2014.07.036

  • Preservatives Are the Real Hidden Danger in Fast Food

    Fast Food. Processed Foods. These are some of the most chemically laden things we put into our bodies. Have you seen the cheeseburger and fries that survived two and a half years without decomposing? What are those preservatives doing to our bodies? What ARE we actually eating?? 

    For most people, there’s nothing more satisfying than a fast food meal of a cheeseburger and fries. We all know it’s not the healthiest meal available due to the high amounts of sodium, fat and calories, but there are other hidden dangers lurking in these meals. These foods have gained an unwanted popularity for having the same appearance years after the date they are purchased.

    Two eighth grade schoolgirls put this theory to the test. The young ladies found that due to the preservatives in our fast food, a cheeseburger and fries can survive for two and a half years without decomposing. They earned first place for their efforts.

    Back in October, 2014, Catherine Goffard and Ava Van Straten, who entered the Notre Dame Academy Science Fair in Wisconsin, stored several fast food cheeseburgers and fries in open jars kept at room temperature. Two and a half years later, the results were very interesting. Slight molding only occurred in one cheeseburger; the rest of the food had no bacteria growth. They young ladies compared the fast food meal to a healthier cheeseburger and fries meal that was prepared using fresh, local products. When they let the healthier meal sit for one week, it was covered in mold.

    There was a reason why the girls were interested in this food experiment exposing how preservatives can affect foods. “We want them to know what’s in these burgers that causes them to not mold, and how they’re unhealthy to eat,” said Ava.

    Catherine added, “It makes you kind of think, like, ‘What am I actually eating?’ because there are so many other things that are not included in their ingredients list that are definitely dangerous for you.”

    Over the last decade, lots of stories have been written about the after lives of fast food meals. Here’s a breakdown of some of the preservatives that can be found in the very popular fast food meal of burger and fries:

    TBHQ

    French fries can sometimes keep their crispy look because of TBHQ, which is a simpler way of referring to tertiary butylhydroquinone. TBHQ is a petroleum-based substance used to stop fats and oils from oxidizing, but TBHQ is also used in butane lighters, lacquer and varnish. Children are more prone to experience nausea, vomiting and tinnitus, or hearing loss, when exposed to this substance.

    Calcium Sulfate

    Hamburger buns stay mold-free thanks to ingredients like calcium sulfate. It is usually listed among most fast food restaurants’ nutritional data information, but it doesn’t mean it isn’t a questionable ingredient to include in a food product. This crystalline powder is white, odorless and more commonly used for vehicles, plastics, metal and pesticides.

    Additives

    Many hamburgers contain as little as 2 percent meat and instead contain ingredients normally found in hamburgers like blood vessels, nerves, plant material, cartilage and bone. These beef patties are also high in fat and cooked at high heat, which helps it to lose moisture, thus helping to give it a longer shelf life. Sometimes, a wide variety of additives are used to preserve and texturize the meat, like sodium phosphate and nitrates. Sodium phosphate is considered generally safe but it can disrupt how your body absorbs iron, calcium and magnesium and is not recommended for people with kidney problems. Eating too many nitrates has been linked to a variety of cancers including colorectal and stomach cancers.

    Read More:

    This article originally appeared at: http://nucific.com/fast-food-experiment/?utm_campaign=arti_lal_dlpa_ppe%7Cc_us-g_b-a_35p-int_n-aud_la10_all%5Epreservative-v02-t00.

  • Aluminum eliminating the bad and ugly

    Our bodies are exposed to pollutants before we’re even born. Many pollutants, like the ones in our air, are unavoidable. But there are many toxins that we can choose to avoid. Aluminum is one of those toxins. Unlike vitamins, minerals, and trace elements, the body does not need aluminum. And aluminum is no innocent or benign participant. Aluminum accumulates in the kidneys, brain, lungs, liver and thyroid where it competes with calcium for absorption and can affect skeletal mineralization. In infants, this can slow growth. Animal models have linked aluminum exposure to mental impairments. [1]

    The scary truth about aluminum is that it is found in so many things in our world and it is toxic to our bodies, even in small amounts. From household products to vaccinations, aluminum pervades our lifestyle, and if not monitored closely, can easily make its way into our bodies causing lasting, harmful effects.

    ALUMINUM IS FOUND IN:

    THE DANGERS OF ALUMINUM

    • Why is Aluminum Exposure Harmful?

      Just as cigarette smoke damages lung function and overexposure to UV rays will degrade your skin, aluminum is an attacker and its target is your central nervous system. [2]Studies show that toxic metals contribute to brain diseases by producing oxidative stress and aluminum is one of the worst offenders. [1] The prevailing belief around the world is that aluminum is linked to degenerative brain diseases:

      • linked to Alzheimers
      • epilepsy
      • dementia
      • osteomalacia
      • ADD
      • chronic fatigue syndrome

    It makes sense, research shows aluminum can produce toxic, oxidative stress in the brain and a brain autopsy study of elderly persons found them to have aluminum levels 20+ times higher than a middle-aged group. [3] [4] The Agency for Toxic Substances and Disease Registry, part of the U.S. Department of Health and Human Services, recognizes aluminum as one of several metals known to affect the neurological system. [5] As far as aluminum is concerned, the supreme brain-health concern is Alzheimer’s disease.

    • AVOIDING ALUMINUM
      Aluminum is one of the most abundant metals on earth and it has permeated mainstream products to the degree that it’s virtually impossible to completely avoid exposure. However, you can take certain measures to reduce your exposure.

      • Avoid using disposable aluminum pans for cooking. Use glass pans for baking, stoneware for cookie sheets, and cast-iron for stove-top cooking.
      • Do not wrap food in foil to cook in oven or on grill. Potatoes bake just fine with no wrapping at all on oven rack.
      • Don’t use deodorant that contains aluminum. Try using baking soda (as long as it is aluminum-free, too) or buy all-natural, aluminum-free deodorant, or make your own.
      • Read all labels on food and pay attention to packaging. Acidic foods in aluminum cans react, causing the aluminum to leach into the contents of the can.
      • Use all-natural shampoos, soaps, lotions, and cosmetics.
      • Avoid aluminum-containing antacids. Try natural remedies for heartburn and indigestion like sipping a glass of water with one tablespoon of apple cider vinegar, eat fresh pineapple or papaya, chew a sprig of parsley, drink a cup of peppermint tea, drink aloe vera, or coconut water, or milk.

    References (13)
    1. Kumar V, Gill KD. Aluminium neurotoxicity: neurobehavioural and oxidative aspects. Arch Toxicol. 2009 Nov;83(11):965-78. doi: 10.1007/s00204-009-0455-6. Epub 2009 Jul 1. Review.
    2. Michalke B, Halbach S, Nischwitz V. JEM spotlight: metal speciation related to neurotoxicity in humans. J Environ Monit. 2009 May;11(5):939-54. doi: 10.1039/b817817h. Epub 2009 Mar 19. Review.
    3. Fernández-Dávila ML, Razo-Estrada AC, García-Medina S, Gómez-Oliván LM, Piñón-López MJ, Ibarra RG, Galar-Martínez M. Aluminum-induced oxidative stress and neurotoxicity in grass carp (Cyprinidae–Ctenopharingodon idella). Ecotoxicol Environ Saf. 2012 Feb;76(2):87-92. doi: 10.1016/j.ecoenv.2011.09.012. Epub 2011 Oct 10.
    4. Jansson ET. Aluminum exposure and Alzheimer’s disease. J Alzheimers Dis. 2001 Dec;3(6):541-549.
    5. Pohl HR, Roney N, Abadin HG. Metal ions affecting the neurological system. Met Ions Life Sci. 2011;8:247-62.
    6. Brenner S. Aluminum may mediate Alzheimer’s disease through liver toxicity, with aberrant hepatic synthesis of ceruloplasmin and ATPase7B, the resultant excess free copper causing brain oxidation, beta-amyloid aggregation and Alzheimer disease. Med Hypotheses. 2013 Mar;80(3):326-7. doi: 10.1016/j.mehy.2012.11.036. Epub 2012 Dec 20.
    7. Shrivastava S. Combined effect of HEDTA and selenium against aluminum induced oxidative stress in rat brain. J Trace Elem Med Biol. 2012 Jun;26(2-3):210-4. doi: 10.1016/j.jtemb.2012.04.014. Epub 2012 May 8.
    8. Bondy SC. The neurotoxicity of environmental aluminum is still an issue. Neurotoxicology. 2010 Sep;31(5):575-81. doi: 10.1016/j.neuro.2010.05.009. Epub 2010 May 27. Review.
    9. Belojević G, Jakovljević B. [Aluminum and Alzheimer’s disease]. Srp Arh Celok Lek. 1998 Jul-Aug;126(7-8):283-9. Review. Serbian.
    10. Nishida Y. Elucidation of endemic neurodegenerative diseases–a commentary. Z Naturforsch C. 2003 Sep-Oct;58(9-10):752-8. Review.
    11. Mandour RA, Azab YA. The prospective toxic effects of some heavy metals overload in surface drinking water of Dakahlia Governorate, Egypt. Int J Occup Environ Med. 2011 Oct;2(4):245-53.
    12. Riihimäki V, Aitio A. Occupational exposure to aluminum and its biomonitoring in perspective. Crit Rev Toxicol. 2012 Nov;42(10):827-53. doi: 10.3109/10408444.2012.725027. Epub 2012 Sep 27. Review.
    13. Polizzi S, Pira E, Ferrara M, Bugiani M, Papaleo A, Albera R, Palmi S. Neurotoxic effects of aluminium among foundry workers and Alzheimer’s disease. Neurotoxicology. 2002 Dec;23(6):761-74.

    †Results may vary. Information and statements made are for education purposes and are not intended to replace the advice of your doctor. Global Healing Center does not dispense medical advice, prescribe, or diagnose illness. The views and nutritional advice expressed by Global Healing Center are not intended to be a substitute for conventional medical service. If you have a severe medical condition or health concern, see your physician.

    This article originally appeared at: http://www.keeperofthehome.org/eliminating-aluminum-from-our-homes.