Oats: Healthy or Unhealthy?
- Uncovering the most harmful toxins in our food and what we can do about it
- The hidden chemical in Cheerios and Quaker Oats
- My favorite affordable air purifying device for clean air
- Why you shouldn’t skimp on magnesium in your diet
- Phthalates, ultra-processed foods, and pregnancy
Let’s get into it!
Is our food poisoning us?
Toxins are everywhere—in the air, our homes, our products, and even our food. Fear-mongering isn’t helpful, as it’s pretty much impossible to completely avoid them in our modern environment.
Why the heart-healthy logo on Cheerios doesn’t paint the whole picture
We know that despite the marketing efforts, Cheerios are not exactly a health food. Now, there’s even more reason to raise an eyebrow at these supposedly “wholesome” options.
Recent research has tossed some shade on Cheerios, Quaker Oats, and other oat-based products, revealing the presence of chlormequat, an agricultural chemical used on oats and grains. And guess what?
It’s not just hanging out in the fields or in these products—it’s showing up in our bodies too, with an alarming increase in positive tests from 69 percent of participants in 2017 to a staggering 80 percent in 2023.
But here’s the kicker: this chemical likely isn’t harmless—it’s linked to a laundry list of health issues in animals like reduced fertility, altered fetal growth, delayed puberty, and more. To be fair, levels detected in humans were extremely low—far below current thresholds of toxicity—but, and this is a big but: human safety data is surprisingly sparse.
Industry lobbying is the primary reason levels seem to be increasing, which is enough to make you rethink your grocery list and wonder just how many other surprises are lurking in the grocery aisles.
The good news? Non-organic products were primarily responsible. No shade to oats—they can be a great source of carbohydrates especially right before or after a workout, and a great source of fiber and immune-supporting beta glucans.
But this is a good reminder that the type and source matter. If you eat oats often, consider organic, as you’ll also be limiting your exposure to glyphosate. Read the article here and the full study here.
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Add THIS MINERAL to your diet now to reduce your chances of dementia later in life
I’m always on the lookout for ways to protect my (and your) brain health. Did you know that a simple mineral like magnesium could play a role in reducing the risk of dementia? Cases of dementia and other neurodegenerative diseases are on the rise.
In fact, the number of people diagnosed with dementia from 2019 is expected to DOUBLE by 2050. There are no cures for these devastating conditions, but there are preventative actions we can take to strengthen our brain health that could reduce our chances of being affected later in life.
A study published last year evaluated the dietary magnesium intake of over 6,000 cognitively healthy participants and compared the brain age of those who consumed about 350 milligrams/day with those who consumed over 550 milligrams/day.The researchers found that those who consumed over 550 mg of magnesium per day had a brain age of approximately one year younger by the time they reached age 55 compared to someone who consumed a normal amount of magnesium (about 350 milligrams/day).
Based on these findings, the researchers suggest that a 41 percent increase in magnesium intake could lead to reduced age-related brain shrinkage. The best part? Less age-related brain shrinkage is associated with improved cognitive function and reduced chances of delayed onset dementia later in life.
Pretty dope, right? If you’re looking for neuroprotective benefits, make sure you’re getting enough magnesium in your diet—load up on dark leafy greens, nuts, seeds, and even some dark chocolate, or consider a Mg glycinate supplement. Read the full article here.
Another chemical found in ultra-processed foods and why it matters (especially for pregnancy)
It’s no surprise that I am not a fan of ultra-processed foods. You’ve heard me talk about the metabolic impact of these foods and how they can lead to overconsumption and obesity, but did you know they may also have a particularly harmful effect on pregnant women?
This is due to a group of chemical compounds called phthalates, which are used in the production of plastics, personal care items, and other mass-produced commercial products. Well, it turns out that consumption of these ultra-processed foods may increase exposure to these endocrine disrupting compounds, likely from the manufacturing and packaging processes of these foods.
A study from earlier this year looked at a socioeconomically diverse group of 1,031 pregnant women. They measured the amount of phthalate metabolites in the second trimester of pregnancy and collected dietary recall data to assess ultra-processed food consumption.
For every 10 percent increase in consumption of ultra-processed foods, they found a 13.1 percent increase in the amount of di(2-ethylhexyl) phthalate metabolites! So why does this matter?Exposure to these compounds during pregnancy can increase the risk of birth defects, low birth weight, preterm birth, adverse reproductive development, and other poor health outcomes.
While more research is needed on the topic, precautionary principle presents a sound middle-ground strategy: limit consumption of ultra-processed foods in all phases of life.
Read the full study here.
That’s it for this week!
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Tom
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For the vast majority of chemicals, there has never been any testing to see if they are safe for human consumption at various levels. Looking at the MSDS (material safety data sheet) for some of these things found in foods is rather scary. It’s a gigantic question mark that leaves us to trust the food and chemical industry. That is a difficult stretch.
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Howdy
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“But here’s the kicker: this chemical likely isn’t harmless”
“but, and this is a big but: human safety data is surprisingly sparse.”
Regarding chlormequat. “Likely” doesn’t cut it as evidence and comes across as fear mongering. Indeed, the closing sentence of the paragraph is self defeating.
Of course glyphosate gets a mention.
“Based on these findings, the researchers suggest that a 41 percent increase in magnesium intake could lead to reduced age-related brain shrinkage.”
Do the findings “suggest” any downsides to the increase? I expect they won’t, nor were even thought of…
Does the Human body not have any defences any more, can the body not adapt as it has before? The article appears to say otherwise with it’s wrap-around blanket, mollycoddling measures.
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Len W
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Oats: Gimmick food, ‘trendy’ food, fad food. Digest straight to glucose. Great for autoimmune onset (‘type 1’) diabetics and insulin resistant (‘type 2’) diabetics, eh?
No downsides…
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Jerry Krause
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Hi tom, Howdy, and Len,
What Max never writes about is the concentrations of these “BAD” chemicals being detected. There are two concentrations that must be considered. The concentration that needs to be used to produce an observable heath influence, positive or negative. And the minimum concentration, in the food, product needed to be consumed to produce the negative, or positive, effect being considered. If one doesn’t see the point of which I have just written; that is one’s problem, not mine.
Have a good day
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Robert
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I have one observation of the past generation . the two oldest people in my family in years. One went to 99 and one went to 93 before passing.
The two of them had one habit from young. They ate oatmeal for breakfast every day of there life and eggs. Their spouses did not and predeceased them by quite a few years. Take it for what its worth. And have a good day
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Carbon Bigfoot
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Dr. Bryan Ardis suggested that there are spike proteins in Cheerios ( from added Vaxes ). Not confirmed by any other source.
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Saeed Qureshi
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Spike protein. “Not confirmed by any other source.”
It cannot be because it is not available from anywhere. There is no evidence that spike protein exists. Like the virus, this is mystical material as well. Fictional stuff created by illusionists (aka physicians and virologists) with THEIR “science.”
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jerry Krause
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Hi Saeed,
“Diphtheria (dif-THEER-e-uh) is a serious bacterial infection that usually affects the mucous membranes of the nose and throat. Diphtheria is extremely rare in the United States and other developed countries thanks to widespread vaccination against the disease. However, many countries with limited health care or vaccination options still experience high rates of diphtheria.” (Mayo Clinic)
Does this sound familiar? My brother, near the age of 18 had diphtheria and the first thing our doctor did was to quarantine our family and give the rest of the family a vaccination. As one can further read it is rare and we had no idea how my brother contacted it. The key issue is that the rest of the family was immediately quarantined. From which I conclude that it is known to be very contagious. I would be interested in reading your response.
Have a good day
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Jerry Krause
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Hi Saeed,
This is to remind you that you have not responded to my comment.
Have a good day .
(Corrected your e-mail address because it was in the spam bin) SUNMOD
Reply
Jerry Krause
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Hi Saeed,
Thies is to remind you of my comment.
Have a good day
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Al Shelton
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Maybe the article was written by the Cream of Wheat people?
;^D
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Wisenox
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I’ll bring up the issue of chirality. Many of the foods are patented, which means they were altered in some fashion. This can cause an immune response from the body, and possibly allergies.
For example, if a molecule or amino acid is typically of a ‘left-handed’ chirality, then a patented ‘right-hand’ version holds potential to induce a response.
Also, chirality may have unwanted biochemical effects. The shape and fit of some molecules effects the behavior. For instance, a swap in chirality may cause or prevent the phosphorylation or acetylation of a downchain receptor, and this may in turn lead to aberrant cell cycles and illness.
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Jerry Krause
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HI Wissenox,
Why did you not illustrate your point with this famous case of thalidomide?
(https://oxbridgeapplications.com/blog/same-but-different-a-story-in-chirality/)
Have a good day
Reply