Bisphenol A (BPA) Plastic

Find Out Why Your Plastic Water Bottle Is Unsafe

Bisphenol A (BPA) was invented in the 1930s when scientists were looking for a way to make synthetic estrogens.

This substance is also the building block for plastics that are manufactured from polycarbonate. The purpose of BPA is to help strengthen the plastic and made it less breakable. 

How do you know your plastic bottle is made of polycarbonate? Look at the bottom of the bottle, there is usually a recycling-arrows logo with a number 7 in it. This is known as the Plastic Identification Code (PIC). 

There are however many sources that say not all number 7 PC has BPA. Just by looking at the bottle can't tell you whether there is BPA in it. Let's be safe than sorry then. Avoid any PC bottle or container. 

Polycarbonate or PC is a popular material for food container and reusable water bottles (not those bottled water). Since PC contains BPA, there is a risk that it can leach into the water in your bottle.

In fact, it's known that BPA can leach into the water in these PC bottles. 

Leaching occurs when the molecules in the plastic disintegrate through long use, hard scrubbing on the surface and use of heat. 

So, what's the risk of BPA?

1. It is toxic and can cause cancer as well as genetic damage.

2. Since BPA is a synthetic estrogen (female hormone), it is harmful to males such as altering your masculinity. In other words, lowering your testorone and fertility.

3. Studies found it to affect the prostate, accelerates puberty, cause birth defects and reproductive problems. 

Besides the use of BPA in plastic bottle and container, these BPA plastic material is also used in lining tin cans such as canned chicken soup, infant formula and other canned food.

The lining of these cans help to maintain the flavour of the food and avoid it's contact with the aluminium or metal can. Thus, your food do not have any metallic taste when you pour it out from the cans.

Best to avoid those canned food then.

So what's the best way to avoid BPA?

Use glass bottles or container. Why do you need to pay a high price to get a Tupperware (which might have BPA) with air in it when you can reuse your pasta sauce glass bottle. 

There are even many bottled organic juice in glass bottles. (Although we recommend you to make your own juice.) For the same price you buy a plastic bottle (with air in it), you can buy one of these bottled juice in glass bottles. Reuse the bottles.

There are also many people who adore the SIGG bottles. Research shows that their bottles are safe despite having inner lining. SIGG tells people that the lining is a secret formula much like the secret ingredient of Coke. Well, go ahead and get one if you think it's safe.

There are other brands of water container too such as Klean Kanteen. They are stainless steel and has no lining. Still, many people claimed that their water has the metallic taste. We don't know if there is any harm in storing water in a Klean Kanteen.

Use glass if you have any doubt. It's also safer for the environment. Number 7 PC is not a very good recycling material.

Note - Plastic Identification Code

<1> PETE, aka PET (polyethylene terephthalate) Used for most transparent bottles, such as water, soda, cooking oil, and medicine bottles. Generally safe to use (not reuse); generally recycled. 

<2> HDPE (high density polythylene) Sturdy, rigid plastic found in reusable food storage containers, milk and detergent bottles. Generally safe; generally recycled. 

<3> PVC (polyvinyl chloride) Used for plastic wrap, and detergent and cooking oil bottles. Additives in PVC can increase the risk of birth defects and hormone-related cancers. Its production can be hazardous to workers and the environment. Generally not safe; not recycled. 

<4> LDPE (low density polyethylene) Flexible plastic used for bags or wraps, such as produce bags and baby-bottle liners. Most number 4 plastics are not designed for reuse. Generally safe; generally not recycled. 

<5> PPE, aka PP (polypropylene) Pliable plastic found in squeeze bottles, reusable food containers, and yogurt and margarine tubs. Generally safe; generally recycled. 

<6> PS (polystyrene) Used in rigid take-out containers and foam meat trays. Can leach styrene when heated, a possible endocrine disruptor and human carcinogen. Not safe when heated; generally not recycled. 

<7> Other; most often refers to PC (polycarbonate) This plastic is most commonly used for baby bottles, five-gallon water jugs, and reusable sports water bottles. It can leach out the hormone-disruptor bisphenol A, especially when heated. Because this group can include various other plastics, it has limited recycling potential. 

Find out more about plastics here.

More on Bisphenol A.

Myth: Fluoridated Toothpaste Prevents Tooth Decays

Most toothpaste available in the market today promote fluoride that is supposed to prevent tooth decay. Sadly, majority of consumers fall for it.

What is fluoride? This fluoride we are talking about is not the natural, organic trace mineral found in the ground. This ingredient is an industrial waste chemical that has been deceivingly and incorrectly called "fluoride". It is inorganic, very toxic, and more poisonous than lead. How did it end up in our toothpaste?

Any amount of fluoride in water exceeding 2 ppm (parts per million) would have been deemed unsafe. However, toothpaste manufacturers have gone overboard and fluoridated toothpaste have been found to contain much higher levels of up to 7,000 ppm !!

Even the U.S. FDA has now regarded fluoride in toothpaste as a potential toxic drug. But toothpastes are still being made with this harmful ingredient. As a consumer, be informed and avoid toothpaste with fluoride.

One of the most common symptoms of excess fluoride is “dental fluorosis”. You will see chalky white patches on the teeth making your teeth “spotty”. Enamels can also become more porous with constant use of fluoridated toothpaste. Advanced cases will even show discoloration of the teeth or in severe cases, pitting of the enamel.

Young children have a tendency to apply too much toothpaste on their toothbrush. And, having less control over their swallowing skills may ingest this harmful and toxic ingredient. Half a tube of toothpaste can even kill a child !!

Excess fluoride can be absorbed through our mucous lining in our mouth and accumulate in our system. This accumulated substance is carcinogenic (cancer-causing) and can harm our metabolic system. This will lead to increased hip fractures, osteoporosis, arthritis and even brain damage. Severe toxicity also can lower our human intelligence capacity, especially in young children who are more vulnerable to toxins.

Another harmful ingredient in toothpaste is sodium lauryl sulfate (SLS) which is just a foam-building substance which is unnecessary. It is an industrial degreaser that may even be cancer-causing. Don’t believe me? Check this out at wikipedia.

Go check the label of the toothpaste you’re using for these two ingredients. If there are these ingredients, throw them away. Check with your local health store or organic shops for herbal alternatives. SD.

Myth: High Potassium Causes Cardiac Arrest

Dr Max Gerson, the founder of the Gerson Therapy which has helped heal thousands of cancer patients, said that “the beginning of all chronic diseases in the body is the loss of potassium from the cells."

Potassium is lost because of poor nutrition from plants which are grown deficient of nutrition, artificially fertilized and sprayed. In artificially fertilized plants, sodium content usually goes up. Potatoes which are supposed to be rich in potassium have lost their natural potassium content. Instead, when the sodium goes up so do the potatoes grow bigger in size because of the water content it retains. So, don’t think that those big, nice and fat-looking potatoes are good, they could be high in sodium.

Just like we human being, when we ingest foods which are high in sodium, we lose the vital potassium, causing our body to bloat because of water retention. And eventually, a host of many other health problems.

Dr Gerson had shown over and over again, that by ridding the body of excess sodium and replacing potassium through potassium-rich foods and supplements into the system, he was able to reverse many health problems.

In our toxin-laden body, our defense mechanisms become weak and respond poorly when a disease attack. The entire enzymes system is also adversely affected and can no longer function properly. Enzymes need a high potassium level in the body in order to work well, but they cannot work when large amounts of sodium (enzymes inhibitor) is present.

So you see, the first line of defense by our body is a high level of potassium. However, the orthodox medicine (doctors) have been telling us for so long now, that high amounts of potassium may cause cardiac arrest !! This is a myth. They concluded so because in their lab test, they were using potassium chloride and it was really the chloride that killed, not the potassium!

As long as you take potassium from natural fresh foods, you will never be “overdose” with potassium. Because of the myth that potassium can cause cardiac arrest, people are wary when they hear the word “potassium” and take less of the foods which are rich in potassium. Well, sorry to say, people have been so deceived!

A body that has high sodium and low potassium ratio causes problems like low immunity system. They are often bothered by phlegm in the throat, colds and flu, asthma, bronchitis and other respiratory problems. It is important for people who suffer these problems to cut out milk and all dairy products (except yogurt) from their dietary.

Consider this ratio of potassium:sodium in cow’s milk and mother’s breast milk:

Cow’s milk: 39.5 / 26.5 = 1.49 (high in sodium)
Mother’s milk: 12.2 / 5.0 = 2.44 (right ratio – low in sodium)

So what are the good sources of potassium? You get natural potassium from fresh fruit and vegetable juices. Cooked vegetables and processed foods are all void of potassium as it is destroyed when exposed to heat. Eat raw fruits and vegetables as much and as often as you can.



Apple cider vinegar is an excellent source of potassium which can help restore the potassium/sodium balance. However, avoid those distilled ACV. The best are those that are organic, have rich brownish color, with cob-web-like substances at the bottom of the bottle which is the “mother”. To be safe, go for only “Bragg”. SD.

Healthiest And Best Cooking Oil

"You May Be Using Harmful Cooking Oil 

And Endangering Your Family!"

Find Out Why Some Cooking Oils Are Bad For You

Well, if you have read my previous post on The Myth On Cholesterol, you will think that eating fried or oily food will not do you any danger in giving you high blood cholesterol if you take the appropriate amount of water before you eat. Now, that thinking is partially fine. 

Partially fine?

You see, what this post is going to show you is not on the danger of cholesterol in your cooking oil. Even if you have bought a 'cholesterol free' cooking oil, you are still risking your health eating the highly processed cooking oil.

What you will read in this post is about the content of cooking oil purchased from the supermarket. You will find out how cooking oils are manufactured and processed.

To begin with, most of the cooking oil you find on the supermarket shelves may be harmful. Those that you think are the safest are from those companies with the highest marketing budget. Read again the last sentence. This is true in most industries. One good example is the milk industry that has claimed that milk is good for us. It is a hoax perpetuated by large advertising campaign budget from people who are profiting from it.

If milk is good, why are babies dying in China? 

Now, let's come back to our topic on cooking oils. 

Cooking oils are made from: sunflower, coconut, canola, vegetable, peanut, grape seed, olive, palm, soybean, rapeseed, and many others. 

All these are natural fruits or plants that contain rich enzymes and valuable ingredients. 

Cheap Cooking Oil

1. Destroyed Nutrients

These minor ingredients or nutrients are antioxidants, phytosterols, chlorophyll, flavor molecules, color molecules, lecithin, and other oil-soluble beneficial molecules. During the manufacturing process, all these ingredients are destroyed. 

2. Chemically Treated

The oils go through a process of refining, bleaching and deodorizing. After this process, the oil becomes colorless, tasteless and odorless. This process is to lengthen the shelf life of the processed cooking oil. 

Oil molecules that are damaged during the manufacturing process becomes very toxic. In an animal testing, "The damaged molecules found in cooking oils are much more toxic than the trans-fats which, according to the Harvard School of Public Health, double the risk of heart attacks, kill at least 30,000 people in the US every year, and increase diabetes." Source.

What's more, the oils from the plants cannot last long. Therefore manufacturers have to chemically treat them to prolong the cooking oils shelf life. Corrosive acids (that are usually found in products to burn clogged sink and drain pipes open) are used to treat the oils. The oil molecules cannot sustain the shelf life and it is therefore remove with these acids. 

3. Tasteless, Odourless and Colourless

Bleaching clays are used to remove more oil molecules. The oil molecules are what the original oil should look like, thick and solid colour. These oil molecules absorb light and the light will cause the oil to go bad fast. With the bleaching process, the good oil molecules that give oil its colour is removed giving it a clear transparent look that you see on the supermarket shelves. The clear oil colour also gives a better appeal to the product and trick consumers into thinking that the oil is good.

Bleaching causes the oil to go rancid and gives a bad odour. So a process of deodorizing is introduced by heating the oil at between 220 to 245 degrees celcius. This process removes the bad odour and flavour. 

Therefore your cooking oil is now colourless, tasteless and odourless but it sure has a longer shelf life.

4. Preservatives

Synthetic preservatives such as BHT, BHA are used to replace the natural antioxidants (beta-carotene and vitamin E) which were destroyed in the refining process.

Now, the next time you buy your cooking oil, how do you choose a good cooking oil? Most of the cooking oils are treated in the process described above.

Adding to confusion is the claim of no cholesterol, fat free, organic, and other great wordings printed on the labels. 

Choosing Healthiest And Best Cooking Oil

So, which is the best cooking oil?

Ensure that your cooking oils are:

1. Unrefined

Your cooking oils should be unrefined. It should not go through any refining process such as bleaching and deodorising. These oils retains the original flavour, aroma and colour of oil. Nutrients and antioxidants (mainly vitamin E) naturally present in the oil are also well preserved.

2. Cold-pressed

The oils should be cold-pressed - using expeller pressed extration method - to get the oils out from the seeds or plants without solvent or any high heat application. High heat will damaged the oil molecules.

3. First Pressed

Your oils should be from the first pressed oil. In Olive Oil, the first pressed oil is known as 'extra virgin oils'. 

4. No Preservatives

Your oil should be void of any synthetic chemicals or preservatives which may be used during the manufacturing process.

5. Dark Glass Bottle

Oils should be bottled in dark glass bottle. This prevent the oil from being oxidised through UV light exposure. 

6. Original Rich Flavour

Finally, your oil, if it has all of the above, should smell great and you can tell by the rich flavour and aroma as soon as you opened the cap.

Read more: Fats That Heal, Fats That Kill

The Myth On Cholesterol

Learn Why You Don't Need Anti-Cholesterol Medicine - Ever



The subject on cholesterol is always brought up during meal time. "Oi, you are crazy to take 2 half boiled eggs every morning! Watch your cholesterol."

Let's understand what cholesterol is before we make a comment like this the next time.

Many people do not have clear understanding of what cholesterol is. By understanding what cholesterol is and how cholesterol forms in your body, you will be knowledgeable on what action to take. Read on to find out why our body does not need to take any cholesterol medicine ever.


The functions of cholesterol


Cholesterol is a natural 'clay' to fill the gaps of the cell membrane in our body. Cholesterol prevents the cell from losing water. This means that cholesterol is a natural design by the body to prevent cell dehydration.


Simply put, when a person is not consuming enough water, the body's self defence mechanism will produce more cholesterol to prevent the osmotic force of the blood from drawing water out through the cell membranes.


Higher blood cholesterol is surely a sign that you are not drinking enough water. It's a sign of dehydration in your body. And that's right, the body produces cholesterol!


So when you go for a medical check up and the doctor says you have high blood cholesterol, you may protest saying "How is that possible? I control my diet and don't take any food with cholesterol." You have to know that your body produces its own cholesterol when it can't get enough from the diet.


We need cholesterol in the body as explained above, to prevent water loss from the cells. Cholesterol is also needed to make up bile acids that digest food in the intestine. Another function is to allow the body to make Vitamin D and hormones such as estrogen in women and testosterone in men.


How high blood cholesterol is formed


During food digestion, water is needed in the stomach for proteins to break and separate into the basic composition of their amino acids. More water is needed in the intestine to process food ingredients before sending it to the liver.


Inside the liver, the food ingredients are further processed by specialized cells. These materials are then passed as 'resupplied and composition adjusted blood' to the right side of the heart. In the liver, water is also needed to process these materials.


The blood from the right side of the heart will then be pumped into the lungs for oxygenation. In the lungs, the process of aeration of the blood further dehydrates the body. When you breathe out, water is lost by the process of evaporation of water.


So, you see, the body loses a lot of water in this process.


The blood from the lungs are now highly concentrated. The blood is now passed to the left side of your heart and pumped into the arterial circulation. The blood pumped into circulation will meet with cells in the heart and brain first. These cells facing the highly osmotically concentrated blood need to put up a defence to protect themselves. This is when cholesterol is formed to protect the walls of the cells. Cholesterol prevents the cells from losing water into the bloodstream. And also the osmotically concentrated blood will damage the cells if they are not protected.


The cure for cholesterol


When you feel a stomach discomfort while eating, it is usually dyspeptic pain. The cause is just simply lack of consuming water half an hour before your meals. However, when a person feel pain while eating or after a meal, we give the person antacid. We give anti-histamine. This is wrong. We should give the person water. Antacid and anti-histamine* only tricked the brain and relief the symptoms (as in the practice of most modern medicine - to only treat the symptoms). The root cause is not cured.


The cure for cholesterol is simple. You just need to know that in the process of digestion of food, water is the most essential ingredient. We need to be properly hydrated by drinking water before we eat food. This will prevent high cholesterol build up in the blood vessels. Adding sufficient fruit and vegetable in your diet to get rich enzymes to aid your food digestion will also work great in reducing high blood cholesterol.


Exercise will also help you to maintain the activity of the hormone sensitive fat burning enzyme (hormone sensitive lipase) and help clear away the excess lipid deposits in the arteries.


Read more from this book, Your Body's Many Cries For Water, to understand exactly what action you can take to reduce your cholesterol.


*Histamine is produced in the body to regulate water distribution to cells and organs needing water. It is a drought management system in the body. Consuming anti-histamine blocks this neurotransmitter histamine and tells the brain that the stomach is not in pain. The sign of pain is the way the stomach communicates via histamine to the brain informing water is needed in the food digestion process. It tells the brain to consume more water. Anti-histamine negates this signal and cause further damage to your body.

Starfruit Can Be Poisonous For Kidney Patients?

Read in the papers that starfruit (carambola) can be poisonous for kidney patients. According to the paper, even one fruit or 100ml of its juice can kill a kidney patient within a few hours.

This is true because starfruit contains a high level of oxalic acid. What is oxalic acid? It is a colorless, organic compound that occurs naturally in plants, animals and in humans. Organic oxalic acid is an important element, even essential, to maintain and to stimulate peristaltic motion in our body.

This substance is present in abundance in many plant products, with especially high content in sour grass, rubharb and buckwheat. Other plants containing high levels of oxalates are (in decreasing order): starfruit, black pepper, parsley, poppy seed, amaranth, spinach, chard, beets, cocoa, most nuts, most berries and beans. So you can't really escape oxalic acid.

Even tea leaves contain among the highest measured concentration of oxalic acid. However, tea beverages typically contain only very low to moderate amounts of oxalate due to the very small amount of leaves used for brewing.

This is not to say that you should shun starfruit or its juice. If you are generally healthy and have no kidney problems, your kidney can easily filter out the oxalic acid. In fact, starfruit is a great source of polyphenols, a potent anti-oxidant that can fight cardiovascular inflammation and cancer. It is also low in calories, high in potassium, fiber and vitamin A.

Learn the truth about oxalic acid. SD.