# 1: Partially Hydrogenated Oil
Semi-solid shortening made from liquid oils (such as canola and soybean) by reacting them with hydrogen.  It contains high levels of trans fats.  It gives baked goods and snacks a longer shelf life.  It is used in more than 40,000 food products in the U.S. according to the Center for Science in the Public Interest (CSPI).  Trans fats increase harmful LDL cholesterol and decrease good cholesterol; both effects contribute to heart disease.


#2: Brominated Vegetable Oil (BVO)
BVO is an additive created by mixing vegetable oil with the element bromine.  It gives the flavoring oils in soda the same density as water.  The emulsified flavor oils stay suspended in the drink, boosting flavor in many citric-based fruit and soft drinks.  It causes a significant increase of triglyceride and cholesterol content in both heart and liver.  Residues accumulate in the body fat, damaging organs, including heart, liver, thyroid, testicles and kidneys.


#3: High Fructose Corn Syrup (HFCS)
HFCS was developed in the 1070s because it was cheaper than cane and beet sugar.  It's easier to blend into beverages, maintains sweetness better, prevents freezer burn, reduces crystallization, keeps baked goods soft and helps them brown.  With a high glycemic index, it converts to fat more readily than any other sugar.  It alters the metabolic rate in a way that favors fat storage.  Research suggests that it is a major factor of obesity.  It increases the risk of type 2 diabetes, coronary heart disease, strokes, and cancer.  It's NOT easily metabolized by the liver.


#4: Artificial Colors & Flavorings
Artificial colors are chemical compounds made mainly from coal-tar derivatives.  Food coloring is used to give color, lost during processing, back to food to make it more attractive.  It has been linked to allergic reactions, asthma, skin rashes, hyperactivity, headaches and fatigue.  Artificial flavors are cheaply produced chemical mixtures that mimic a natural flavor.  They are also linked to numerous sensitivities.


#5: Benzoate Preservatives: BHT, BHA, TBHQ
Benzoates are antioxidants normally used as sodium, potassium or calcium salts and their derivatives.  Benzoate preservatives are phenolic compounds often added to foods to preserve fats and prevent the fats from becoming rancid; also used as a de-foaming agent.  It is often used in cereals, butter, meats, baked goods, snack foods, dehydrated potatoes and feer.  It can result in hyperactivity, asthma, urticaria, rhinitis, dermatitis and angiodema.  It is believed to cause tumors in lab rats.  Benzoate presevaties are (weakly) estrogenic!


#6: Caffeine
Caffeine is a mildly additive stimulant.  It increases heartbeat, respiration, basil metabolic rate, gastro enteric reflexes and production of stomach acit and urine.  It affects the kidneys, increasing urination, which can lead to dehydration.  It is metabolized by the liver.  It can lead to osteoporosis, infertility, heart disease, jitteriness, headaches, irritability, sleeplessness, possible birth defects and depression.


 #7: Artificial Sweeteners
Acesulfame-K: commonly used in sugar-free baked goods, chewing gum, gelatin desserts and soft drinks.  It may be carcinogenic.  Aspartame (Equal, NutraSweet): can cause sensitivities resulting in headaches, dizziness, and hallucinations.  Saccharin: has resulted in cancer of the uterus, ovaries, skin, blood vessels and other organs in lab rats. It may cause bladder cancer.  Sucralose (Splenda): artificial sweetener used mainly in diet foods.  It is made by chemically reacting sugar with chlorine.  Sorbitol: a sweetener used as a thickening agent.  It maintains moisture in dietetic drinks, foods, candy, shredded coconut and chewing gum.  It commonly has a laxative effect.


#8: MSG (Monosodium Glutamate)
MSG is an amino acid flavor enhancer.  Flavor enhancers are believed to stimulate the appetite, contributing to obesity.  It is used mainly in restaurant food, salad dressing, chiops, frozen entrees, soup and chips.  Sensitivities to MSG include headaches, nauses, weakness, wheezing, edema, change in heart rate, burning sensation and difficulty breathing.  Flavor enhancers destroyed nerve cells in mice.

 


#9: Olestra
Olestra is an indigestible fat substitute used mainly in foods that are fried and baked.  It is a non-absorbable lipid-like substance that inhibits the absorption of some vitamins and other nutrients.  It is linked to gastrointestinal disease, diarrhea, gas, cramps, bleeding, anal leakage and incontinence.  Olestra can collect and assimilate fat-soluble vitamins present in other foods, reducing their ability to be absorbed.  Long-term use of Olestra can reduce fat-soluble vitamin (including #, A, D and K) absorption.

 


#10: Sodium Nitrite and Nitrate
Preservatives used to preserving, coloring and flavoring cured meats and fish.  They prevent botulism and are a color fixative.  Nitrities/nitrates can combine with chemicals in the stomach to form nitrosamine, a highly carcinogenic substance.



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Monday
9:00 am - 12:00 pm 2:00 pm - 5:00 pm
Tuesday
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Wednesday
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