Dr. Paul Gilbert
Dr. Paul Gilbert
This is the second section of a three part series
intended to introduce you to the nutritional benefits
of consuming all natural, organic foods,
incorporating a diet based on these foods into your
lifestyle, and using all natural, organic, whole food
sourced supplements to help you keep your gums in
a healthy state.
Healthy Teeth 'n' Gums
Dr. Gilbert offers free nutritional counseling for healthier gums. Click
here and fill out the form to arrange for a consultation with Dr. Gilbert.
  • All artificial flavors. Artificial flavors are chemicals, and not foods. An
    example is artificial vanilla, or vanillin, which is cheaply made from wood
    by-products of the paper industry.  Manufacturers of processed, packaged
    foods use artificial flavors because they can be synthesized inexpensively
    in large quantities, whereas truly natural flavors are costly to extract from

  • Flavor enhancers. The most well known is monosodium glutamate or
    sodium glutamate (MSG).  Monosodium glutamate occurs when glutamic
    acid is dissolved in body fluids. Glutamic acid exists naturally in small
    quantities as part of the amino acid makeup of proteins in foods. When
    foods containing proteins are digested, the body normally uses amino
    acids, including glutamic acid, to build new proteins into body tissues, like
    muscle.

    If large quantities of isolated glutamic acid are put in a processed food,
    your body cannot safely process the glutamic acid, because in this state,
    monosodium glutamate is a potent neurotoxin and excitotoxin, meaning it
    kills or injures brain tissue nerve cells by highly over stimulating them.  
    Monosodium glutamate is also related to aspartic acid, an amino acid
    component of aspartame (NutraSweet and Equal), so symptoms from
    consuming either one are similar. Both are known to be addictive.

    Manufacturers of monosodium glutamate rarely add plain monosodium
    glutamate as a separate ingredient in processed foods because then they
    would have to label the food as containing MSG. Instead, manufacturers of
    processed foods can legally hide the fact that their processed foods
    contain monosodium glutamate by masquerading the monosodium
    glutamate under the common name of an ingredient containing significant
    amounts of glutamic acid or MSG. Did you know  that ingredients with
    names like natural flavor, soy sauce, modified soy protein, soy extract,
    protein isolate, hydrolyzed vegetable protein, autolyzed vegetable protein,
    autolyzed yeast, hydrolyzed yeast, yeast extract, or sodium caseinate are
    just some of the ingredients manufactures like to use because they have
    been intentionally processed to yield high quantities of glutamic acid or
    monosodium glutamate?  Read the ingredients in processed foods and
    see how many contain “natural flavor” as an additive.

    The Food and Drug Administration even allows the manufacturers to claim
    that these products contain "no MSG added" or "no added MSG", even
    though they know full well that the product contains MSG. When it comes
    to monosodium glutamate, consumer beware is the buzz word!

    Two other examples of flavor enhancers are disodium inosinate and  
    disodium guanylate. Both are often combined with monosodium glutamate,
    even if the MSG is not listed as a separate ingredient.  
  • Added sugars, especially high fructose corn syrup. High fructose corn
    syrup may be labeled as HFCS. The problem is that many people are now
    fructose corn syrup is in so many processed foods, sodas, sports drinks
    and energy drinks, having replaced more expensive sucrose, or table
    sugar. In fact, high fructose corn syrup is now in virtually all processed
    foods, primarily because it is so much cheaper for makers of processed
    quantities of free fructose than occurs naturally, as in fruits, and without
    the essential fiber found in fruits.

    High fructose corn syrup is made from corn syrup which is almost always
    derived from genetically modified corn. Corn syrup consists mostly of
    glucose, and normally does not contain any fructose. To make high
    fructose corn syrup, the glucose in corn syrup is highly processed, using
    genetically modified enzymes, into an inexpensive liquid mixture of
    glucose and fructose. This enables the manufacturer of high fructose corn
    syrup to control the sweetness level by varying the ratio of the fructose
    and glucose, although usually, the mixture ends up with more fructose than
    glucose. Makers of processed foods like the fact that they can select a
    high fructose corn syrup mixture that suits the sweetness they desire for a
    particular processed food or drink. They also like high fructose corn syrup
    because it mixes easily into drinks, and it extends the shelf life of
    processed foods that contain it.

    Because high fructose corn syrup is a mixture, there is no chemical bond
    between the glucose and the fructose. In addition, as just stated, there is
    almost always more fructose than glucose. This makes it very different
    from sucrose, which is common table sugar. Sucrose is a disaccharide,
    exactly half fructose and half glucose, in which the glucose and fructose
    are chemically bound together. When you eat foods containing sucrose, or
    table sugar, it is broken down during digestion in your body into fructose
    and glucose. Although table sugar may play havoc with your health, at least
    your body is able to regulate the rate of sucrose breakdown by means of
    the natural digestive process. Consequently, your body also has some
    control over the rate of fructose absorption from sucrose into the
    bloodstream.

    This is very important because fructose, unlike glucose, does not
    stimulate insulin production, which means that there is no insulin
    regulatory mechanism to control blood levels of fructose. Of even greater
    significance is the fact that glucose can be metabolized in every cell of the
    body, whereas fructose is primarily metabolized or broken down in the
    liver.

    Fructose is harder for your body to use than glucose, and it ends up as fat,
    rather than being converted to energy. As a matter of fact, fructose very
    quickly gets made into fat in your liver. Consuming fructose is essentially
    the same as eating globs of fat! As a result, excessive quantities of
    fructose consumption have been scientifically linked to a number of
    common health problems, especially elevated triglycerides, insulin
    resistance leading to diabetes, and overeating, with its close relative,
    obesity.

    There is a growing body of scientific evidence that the constant rise in
    sugar consumption in the form of high fructose corn syrup is contributing
    significantly to the obesity epidemic. One primary reason is because
    fructose blocks the action of leptin, a hormone from fat cells, which
    normally signals your brain when you’ve had enough to eat. The result is
    that once leptin is inhibited, it is much easier for you to overeat.
    Furthermore, when so much fructose from high fructose corn syrup is
    metabolized in your liver, it overworks and eventually injures your liver,
    much like as occurs in alcoholics.

    Unfortunately for those who eat processed foods with high fructose corn
    syrup, it has also been shown to be contaminated with mercury from
    chemicals used in its manufacturing and processing. The warning is clear.
    Stop consuming drinks and foods with high fructose corn syrup.

    Manufacturers also often use numerous other added sugars as
    ingredients in processed foods - for example, molasses, malt extract,
    glucose, dextrose (another name for glucose), fructose, crystalline
    fructose, brown sugar, evaporated cane juice, maple syrup or nectar,
    agave syrup (contains  as much as 97% fructose - more than in high
    fructose corn syrup), invert syrup, rice syrup, plain corn syrup, corn syrup
    solids, and inexpensive fruit juices or fruit concentrates, typically grape
    or apple juice.

    By doing so, food processors can place the individual sugars closer to the
    end of the ingredients list, thereby making the amount of sugar in the
    ingredients appear to be less than it actually is. Fortunately, the total
    amount of sugar from all the sugars must be listed in the nutrition
    information box. Read the amount of sugar in the nutrition box label of any
    packaged food, especially breakfast cereals. You may be surprised to find
    out how much sugar is in many of them, and this includes organic
    breakfast cereals.
For information on nutritional support for your gums, please
click on this link.

Healthy gums are the direct result of excellent nutrition. Dr. Gilbert
offers free nutritional counseling for healthier gums.
Click here and fill
out the form to arrange for a consultation with Dr. Gilbert.
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Would you like to have healthy gums?  
Would you like to maintain your gums in a healthy condition?
Would you like to improve the health of your gums?

If you answered yes to any of these questions, you are on the right page.

So what kind of nutrition, foods, and diet do I need for healthy gums?

If you want excellent health for your gums, you must understand and follow a simple
principle. This guiding principle will make it easy for you to know if you are using the right
kind of nutrition, foods and diet for your gums.
Although this three part article is
about your gums, everything that is discussed below applies as much to your
teeth as to your gums, because your gums and your teeth function together as
one organ or body part. Wherever gums are mentioned, your teeth are included.
So here is the principle:

EVERYTHING YOU ARE EXPOSED TO IS EITHER A COMPLEMENT OR AN INSULT TO
YOUR WELL-BEING!

Do you believe that your body is an integrated whole organism? If you answered
yes, then it follows that this principle applies to every part of your body, no
matter where the exposure occurs,
because your body is an interconnected
whole organism.

Since your gums are part of your body, the most effective and efficient way for
you to successfully treat and heal your sick gums, is
by healing your whole body.
And the only way to heal your whole body is by increasing your exposure to
complements and eliminating or reducing your exposure to insults
. If you do,
this will naturally create both a sound body and healthy gums.

In conclusion, if you want healthy gums, you must develop healthy habits that
make your whole body healthy. You can’t have one without the other!
There is
no other way. This is the essence of holistic, whole body, health.

The purpose of the rest of this page of part two of nutrition, foods and diet for healthy
gums is to introduce you to the dietary insults that stop you from having healthy gums.

Healthy gums are the direct result of excellent nutrition. Dr. Gilbert offers free
nutritional counseling for healthier gums.
Click here and fill out the form to
arrange for a consultation with Dr. Gilbert.

Below is a comprehensive list of food based insults to your health, and the
health of your gums.
From this list you will discover the kind of nutrition, foods, and diet
you need to avoid, to make your whole body healthy.

It is anticipated that parts two and three of this series will make it easier to understand
how most people allow themselves to be constantly assaulted and overwhelmed by insults
to their health, until they succumb to disease.
It doesn’t have to be that way for you.
Achieving superb health simply requires a daily investment in complements, and
a constant vigil to avoid insults.

Start with just one or two items from this list of serious insults, reduce or eliminate
them from your diet, and then slowly make additional changes that will make your lifestyle
healthier.
Limiting what you eat to organic foods will automatically exclude all the
insults to your well-being from non-organic, conventional foods.

Study the entire list below. It will greatly help your understanding of these ingredients and
exactly what you are really eating when you consume processed foods or foods that are
not organic. Please keep in mind that virtually all fast foods, junk foods, and most
restaurant foods contain insulting ingredients from this list.

To make your gums and whole body healthy you must decrease, or preferably
avoid, intake of insults to your well-being, such as:

  • Most processed foods, and many foods labeled as all natural. Why?
    Because altering and tinkering with natural foods always makes them less
    healthy for you, and in many cases, downright toxic.  The natural food label
    on a processed food has no standard definition and really no meaning at
    all. The term is only regulated on meat and poultry, for which an item
    labeled natural may not contain any artificial flavors, colors or chemical
    preservatives.

    Read the ingredients labels on packages to learn what is in the product in
    the package. Beware of ingredient labels that have the ingredients written
    in tightly spaced all capital letters in a color that is difficult to see against
    the background of the label. It usually means that the manufacturer
    doesn’t really want you read the ingredients in the label. Be suspicious of
    any ingredients list that seems to be unusually long. Chances are excellent
    that it contains one or more chemical food additives.  

    Watch out for packages and containers that have real food ingredients
    written on the front or on the lid, always in easy to read text. Invariably,
    this list is incomplete, showing only the real food ingredients and
    intentionally leaving out all the processed, synthetic and artificial ones.
    The complete ingredients list will always be on the back or side of the
    package or container as part of the legally required nutrition information.

    Be skeptical of any ingredient which you don’t recognize as a food, or it is
    obvious from the label that it has been altered or modified. One example is
    propylene glycol, also used in automobile radiator coolants as antifreeze. It
    is sometimes added to foods to retain moisture. Another is modified corn
    starch, which is corn starch that has had one or more of its physical
    properties chemically changed, to make the starch more user friendly for
    the manufacturer.

    Don’t be fooled by labels that say the product or an ingredient is made
    from a natural food substance, implying that the food is still natural and
    safe. When food processors “make” something from a food, they are
    subjecting it to processing that usually involves chemicals. You can safely
    assume that the end result is a product or ingredient that is contaminated
    with the processing chemicals and has been altered into an unnatural
    state. This makes it dangerous and not beneficial to your health. An
    excellent example is the sugar substitute Splenda, which is often labeled
    “made from sugar”.

  • Any food that is not organic. Why? Because conventional foods usually       
    contain traces of many kinds of chemicals, pesticides, herbicides,
    antibiotics, bleaching agents and hormones, in addition to being highly
    processed with one or more of the insults listed below. The nutritional
    and health advantages of organic foods are discussed thoroughly in
part one of Nutrition for Healthy Gums.
  • Microwaved foods. When foods are microwaved, they end up containing
    molecules and energies that never occur in food that is cooked
    normally the way humans have been cooking since the discovery of fire.
    alternating current (unlike direct current microwave energy from the sun
    and stars) and force a billion or more polarity reversals per second in
    every food molecule they hit. Production of unnatural molecules and
    energies is inevitable. Cells explode in the microwave oven.

    Microwaves can seriously deplete or alter the nutrients in food.
    Microwave radiation results in the destruction and deformation of food
    molecules. Naturally occurring amino acids in proteins have been
    observed to undergo changes in shape, as well as transformation into
    toxic forms, under the impact of microwaves.

    Microwaving also creates new compounds, called radiolytic compounds,
    which are mutations unknown in nature.  Microwaving causes formation of
    carcinogens, or cancer causing substances. This has been shown to occur
    even with extremely short exposures.

    There are other risks to your health when you use a microwave oven.
    Never heat food in a plastic container while in a microwave oven. The
    plastic is heated from the food and releases toxic chemicals into the food.
    Some of these chemicals mimic female hormones, because they are
    chemically similar to estrogens. The result is that they contribute to
    premature puberty in adolescent and younger females. Never heat milk for
    a baby in a microwave oven as the milk may reach interior temperatures
    above the boiling point, yet feel cooler on the surface.   

    So be warned! In spite of its obvious speed and convenience, don’t use a
    microwave oven for cooking. It’s not worth the risks to your health. If you
    insist on cooking food in a microwave oven, stay at least six to eight feet
    away from it while it is operating.

    Beware, many restaurants use microwaved cooking. Ask if any of your food
    order will be microwaved. If the answer is yes, change your order.
  • Insecticide and herbicide chemicals routinely used by non organic,
    conventional growers to kill insects and weeds. The result is that residues
    of these toxic chemicals contaminate virtually all conventional produce.
    The first and best known pesticide, DDT, has been replaced with many
    others. Although the application of pesticides by farmers has been
    dropping in recent years, spraying with herbicides is increasing, primarily
    for genetically engineered crops.

    Pesticides and herbicides are meant to kill. Eating contaminated fruits and
    vegetables introduces the poisonous chemicals into your body. It is best
    to assume that all conventional fruits and vegetables are tainted and to
    avoid them altogether. You can identify conventional produce because it
    has a tag or label with four digits, starting with a number 3 or 4.  For more
information on pesticides, look at www.pesticide.org.
Besides the connection of sugars with obesity, another excellent reason
for curbing your intake of sugars is the tie between sugar and heart
disease.  
According to Dr. Joseph Mercola, who writes a popular website,
“One of the puzzle pieces you need to understand in order to really see
the correlation between heart disease and sugar consumption is that
dietary sugar raises your small, dense LDL cholesterol levels. This is the
type of cholesterol that correlates with heart disease.”

Dr. Mercola further states, “Turns out the “conventional wisdom” to avoid
dietary fat to avoid heart disease has led millions astray by focusing on
the entirely wrong food. If you want to reduce your risk of heart disease,
you simply must curb your sugar consumption.” You can read his entire
article by
clicking here.
  • Diet sodas. Diet sodas are all dangerous to your health because they
    artificial and chemical sweetener substitutes, which is a must read.

    Diet sodas do not help you lose weight. In fact they seem to cause weight
    gain because your brain is tricked into thinking that you have consumed a
    high caloric food. When you give your brain a sweetness message without
    the caloric energy, you end up craving calories more than ever, until you
    satisfy your craving for caloric energy with a real high caloric food.

  • Non-diet sodas. Sugar sweetened sodas are a safer alternative to diet
    sodas. They still are harmful to your health because the sugar plays havoc
    with your blood sugar levels, and sugar plays a role in the formation of
    cavities in teeth. Both regular and diet sodas contain large amounts of
    phosphoric acid which can erode tooth enamel and contribute to a more
    acidic, disease susceptible, body condition.

  • Sports drinks and so-called energy drinks. These drinks are mostly highly
    sweetened, artificially colored and flavored water with some inexpensive
    vitamins and minerals added. Energy drinks are usually spiked with
    caffeine. None of these drinks have any significant health benefit for you.
    Their major benefit is to the manufacturer, in the form of high profits.
Dr. Paul Gilbert
Nutrition for Healthy Gums - Part 2  
Food Insults
  • Pasteurized foods. Pasteurization is a form of food processing. The natural
    state of any food, including milk, and juice, is destroyed when it is
    pasteurized. Any pasteurized food lacks all its original enzymes, which
    have been killed by the pasteurization cooking process.

    Other organically labeled foods, such as juices and some nuts, especially
    almonds, may also be pasteurized. Please keep in mind that once they are
    pasteurized, they are no longer unprocessed whole foods, even if they are
    “organic”.
  • All artificial and chemical sweetener substitutes. Most people are familiar
    with aspartame (NutraSweet and Equal). Because aspartame is made from
    two naturally occurring amino acids, aspartic acid and phenylalanine, it is
    often claimed by manufacturers to be safe. Don’t believe this misleading
    claim.  In their natural state, aspartic acid and phenylalanine exist in small
    amounts, along with other amino acids, as parts of proteins. When you use
    aspartame, you are exposing yourself to large, potentially deadly quantities
    of just these two amino acids.

    Did you know that Aspartame is the most toxic of all the artificial
    sweeteners or that it was originally created to be used as an anti-ulcer
    drug? Are you aware that approximately 10% of aspartame is converted in
    your body to methanol (poisonous wood alcohol), which is then converted
    into formaldehyde? Why would anyone want to intentionally poison
    themselves with wood alcohol and formaldehyde, just to avoid using
    sugar?

    Artificial and chemical sweetener substitutes have NO food value, trick
    your body into thinking it is eating something sweet, and have by-products
    that produce harmful toxic side effects. This applies to you, and anyone
    else who consumes them, including diabetics. Putting a toxic, artificial
    sweetener into the body of a person whose metabolism is already badly
    damaged by diabetes will only magnify the harm they cause, and make
    matters worse in the long run. The best action any diabetic person can
    take for themselves is to seriously apply the nutritional principals on
    these pages, especially by adding nutrient rich, all natural whole food
    supplements to their diet. Supplements like these are described on the
Holistic Solution page of this website.

Dr. Gilbert offers free nutritional counseling. If you are diabetic, talk to Dr.
Gilbert about the advantages of adding highly nutritious whole food
supplements to your diet. You can also read about Dr. Gilbert’s personal
experience with these unique supplements on the
Home page of this
website.

An excellent alternative to both sugar and artificial sweeteners is Stevia,
a South American herb sold as an herbal supplement and used as a safe,
natural, non-caloric sweetener in foods.
  • Synthetic or chemical preservatives. If you cannot read or recognize the
    name of an ingredient, or if its name is printed only with initials, assume it
    is a chemical preservative. Some examples of synthetic or chemical
    preservatives are BHT (butylated hydroxytoluene), BHA (butylated
    hydroxyanisole), TBHQ (tertiary butylhydroquinone) and propyl gallate,
    which are often put in vegetable oils, sodium nitrate or sodium nitrite,
    which are often used in lunch meats, sodium benzoate, sodium or calcium
    proprionate, methyl or propyl paraben, potassium sorbate, sorbic acid,
    sulphur dioxide (for wine), and EDTA (ethylenetriaminetetraacetic acid).
    Avoid them like the plague!

  • Manufacturers use phrases such as ‘to protect flavor’, or ‘to retain
    freshness’, so you will think that the preservatives are for your benefit.
    They are really there to allow for extended shipping and storage times and
    to increase shelf life in the store, all at the expense of your health. On the
    other hand, vitamin preservatives, even if they are synthetic, such as
    vitamin C or vitamin E, are acceptable ingredients.  

  • Foods, like dried breakfast cereals, sold in packages that have chemical
    preservatives such as BHT or BHA added to the package or the package
    liner. The preservatives in the liner migrate into the food in the box. The
    end result is the same as if the preservative were directly added to the
    processed food as an ingredient. However, by putting the preservative in
    the packaging material, the manufacturer does not have to list it as an
    ingredient. Fortunately, they are required to tell you that the packaging
    material contains the preservative.
If you have concerns about your gums, talk to Dr. Gilbert. Dr. Gilbert is
available for absolutely free nutritional counseling for healthier gums.
Just
click on this link to arrange for your personal consultation.   
about the seal, go to www.nongmoproject.org.

Fortunately, genetically modified produce is identified, so it can be
avoided. If the label on fruits and vegetables has
five digits and begins
with an
8, it is genetically modified.
  • Artificial petroleum based chemical food colors and dyes. They are in
    virtually any candy, pudding, baked goods, pastry icing, children’s vitamins
    and junk food. If a processed food is geared for children, expect it to
    contain one or more synthetic, petroleum based chemical food colors or
    dyes. Chemical food colors and dyes are also to be found in many drinks,
    ice creams and snack foods. They have been associated with cancer,
    allergic reactions like asthma, and, especially with children, hyperactivity.
    Be especially aware of red, yellow and blue dyes. These usually have a
    number or the word ‘lake’ after them. Europe has banned them. Take the
    hint and ban them from your diet by avoiding foods that contain them.   

  • Chemical, or chemically derived, stabilizers, gums, emulsifiers and dough
    conditioners used in breads and baked goods such as polysorbate 60, also
    called sorbitan monostearate,  polysorbate  80, mono and diglycerides,
    sodium stearoyl lactate, brominated vegetable oil, and potassium bromate.
    Natural gums such as guar gum, cellulose gum or karaya are better.
    Lecithin derived from an organic food is an even healthier alternative.  

  • Antibiotics and hormones. These are mostly found in meats, poultry and
    eggs that have not been raised under organic conditions. The antibiotics
    and hormones, which are usually synthetic, are used to offset the
    unhealthy growing conditions of livestock and poultry raised in large scale
    factory type farms. You don’t want these chemicals in your body.

  • All unfermented soy products, even if they are organic. Some examples are
    soy milk, soy baby formula, tofu, soybean oil, and soy burgers. They have
    been linked to a number of serious health problems, like cancer and heart
    disease.   

  • Leavening agents with aluminum in them like sodium aluminum phosphate
    or sodium aluminum sulfate. Aluminum is a foreign substance to the body
    and it has been associated with Alzheimer’s disease.

It’s worth repeating, beware of ingredient labels that have the ingredients written in tightly
spaced all capital letters in a color that is difficult to see against the background of the
label. It usually means that the manufacturer doesn’t really want you read the ingredients
in the label. Be suspicious of any ingredients list that seems to be unusually long.
Chances are excellent that it contains one or more chemical food additives.  

By avoiding these insults to your well being, you will help create an internal, slightly
alkaline, health promoting environment in your body which will make your immune system
stronger and your gums healthier than you ever imagined possible.

For most people, avoiding chemicals and unhealthy substances in foods may not
seem to be worth the effort. If you are one of these people, an easier solution
for making your gums as healthy as possible, is to simply add highly nutritious,
whole food supplements to your diet.

Dr. Gilbert’s writes about his personal experience with these unique, highly nutritious all
natural whole food supplements on the
Home and About Me pages of this website.

If you would like to find out how to easily add these supplements to
your diet, click here
and fill out the form for a free, no obligation nutritional consultation with Dr. Gilbert. Dr.
Gilbert will answer your questions and provide nutritional solutions for your dental
concerns.

Click here for
Dr. Gilbert's
FREE
No Obligation, No Risk
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  • Genetically modified ingredients in packaged foods, or genetically
    modified fruits and vegetables. GM or GMO are other terms for genetically
    modified food substances. Corn, soy, canola (from rapeseed), sugar beet
    and cotton seed are the most common plants and vegetables that are
    grown or processed from patented, genetically modified seeds.

    Any ingredient processed from these plants will also be genetically
    modified. Sometimes it is obvious that an ingredient is derived from a
    plant that is usually genetically modified. Soy lecithin is a good example.
    Sometimes it’s not so obvious. Texturized vegetable protein, often used
    as a meat filler or substitute, is processed from soy.

    These seeds have been genetically tampered with in two ways. One way is
    to make them more resistant to insects by genetically forcing the plant to
    produce more of its own natural pesticides than it normally would (in the
    past, selective breeding was employed to naturally create hybrids that
    possessed the desired trait of insect resistance) The second genetic
    modification is to make the plant more resistant to injury from a commonly
    used weed killer with the active ingredient, glyphosate. Unfortunately, this
    encourages some farmers who plant these seeds to use this type of
    herbicide indiscriminately. Furthermore, just the fact that the plant genes
    have been genetically modified in itself creates a plant that is genetically
    unnatural and therefore, potentially harmful.

    The result is that plants grown from genetically modified seeds expose you
    to excessive amounts of chemical herbicide, to large amounts of natural
    pesticides produced by these plants, and to unnatural genetic material.

    While the poisonous effect of chemical weed killers is well documented,
    the additional toxic effects of the natural plant pesticides and the
    unnatural genetic material in genetically modified plants is only now
    becoming apparent as genetically modified foods and foods with
    genetically modified ingredients are becoming commonplace in our diet.
    For example, there is scientific evidence that the consumption of GMO
    foods and food ingredients may be a contributing factor to the growing
    epidemic of celiac disease and gluten sensitivity.    

    In addition, some people feel that soy and soy based ingredients should
    never be eaten, even if the soy is not genetically modified, because soy
    hybrids grown today are so high in natural estrogen like chemicals.    

    Since the FDA does not require GMO labeling of any kind, this leaves
    consumers in the dark.  However, an independent organization called the
    “NON GMO PROJECT” has created a way for companies that sell natural
    foods to let consumers know their products do not have any GMO
    ingredients.  Companies can certify that their products are GMO free by
    displaying a “NON-GMO Project Verified” seal on their product packages.
    So look for the “NON-GMO Project Verified” seal if you want to avoid GMO
    modified ingredients.  If there is no seal, it is best to assume that any soy,
    corn, canola, sugar beet or cotton seed ingredients are genetically
    modified, even if they are labeled as organic. For more information
What ever dental treatment you ultimately decide is right
for you,
well designed, intensive supplemental nutritional
support
can make all the difference in how successful and
how effectively you will be able to prevent future dental
problems.  Even if you think you don’t have a problem, you
when you use the supplements, just like Dr. Gilbert did.
The supplements come with a 90 day money back
guarantee from the company, so you have nothing to lose
— and in all probability, so much to gain.
Imagine the
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  • Partially hydrogenated oils. These oils are fats that started as naturally
    occurring monounsaturated or polyunsaturated edible oils that have been
    chemically altered by the process of hydrogenation into partially
    hydrogenated fats. Partially hydrogenated fats are always trans fats. So
    whenever an ingredient is listed as partially hydrogenated, it is always a
    trans fat.  

    Don’t be fooled by a label that says Zero Trans Fat when a partially
    hydrogenated oil is an ingredient, because the Food and Drug
    Administration allows a packaged processed food to be labeled as such as
    long as there is less than half a gram of trans fats per serving.  Less than
    half a gram is definitely not zero!

    Partially hydrogenated fats or oils are still being used because they resist
    turning rancid, which means extended storage, transportation and shelf
    life of any processed food that has them in it. This is a benefit only to the
    manufacturer. In addition, milk and meat from cows and other ruminants
    contains naturally occurring trans fats in small quantities. So many people
    are consuming much greater quantities of trans fats than occurs naturally.

    This is of significant concern, because trans fats from partially
    hydrogenated oils create a great health risk for you. They are considerably
    more harmful than saturated animal fats or naturally saturated vegetable
    oils, such as coconut oil. Trans fats are well documented and known to
    contribute to plaque formation in coronary arteries. Are eating processed
    foods with trans fats from partially hydrogenated oils worth the risk of a
    heart attack?

  • Interesterified fats. Never heard of interesterified fats? That’s because
    these dangerous fats are not always listed as an ingredient in processed
    foods that contain them. They are vegetable oils that have been chemically
    hardened, similar to the highly industrialized hydrogenation process, but
    without producing oils that contain trans fats. The bad press about trans
    fats is motivating manufacturers of edible vegetable oils to switch to
    interesterified fats. The end result is a fat rich in stearic acid. The FDA has
    ruled that food manufacturers can use terms in the ingredients label like
    high stearate or stearic rich fats in place of “interesterified.”

    Like trans fats from partially hydrogenated oils, these man made fats are
    no longer in their natural state. Your body will try to make use of them and
    in the process, these fats end up in cell membranes. There is evidence
    that interesterified fats, just as with trans fats, can create serious health
    problems, particularly heart disease in men and breast cancer in women.
    Even if that were not the case, these oils can accumulate in your body and
    cause cell damage, especially in your nervous system, because they
    contain hazardous waste products full of free radicals and residues like
    aluminum and nickel from the catalysts used to process the oil.

    The bottom line is that if a processed food includes vegetable oil as an
    ingredient, unless the oil is organic, you can assume you’re about to
    consume either interesterified fats, or trans fats.

  • Foods labeled ‘natural’ or ‘all natural’. Be cautious! The Food and Drug
    Administration allows a food or ingredient to be labeled natural even if it
    has been chemically extracted and processed, as long as it started from a
    natural substance. It makes no difference to the Food and Drug
    Administration if the chemically extracted substance is contaminated with
    traces of chemicals, if the final ingredient bears little resemblance to any
    truly natural food substance, or if the ingredient is present in larger, and
    often in much greater amounts, than occur in nature.

    So called ‘natural flavors’ are a prime example of this. They contain large
    amounts of glutamic acid, which becomes monosodium glutamate (MSG) in
    your body. A section below discusses this in more detail.

    A processed food labeled natural or all natural may be unhealthy, simply by
    exposing you to natural substances in much greater quantities than occur
    in nature. One such example is too much fructose (fruit sugar) in high
    fructose corn syrup. You can read more about this in the next section
    below.

    A processed food labeled natural or all natural may still include
    ingredients that have been genetically modified, and you won’t know it
    unless the manufacturer clearly states that there are no genetically
    modified, or GM or GMO ingredients contained in it.

    The name of the game is consumer beware. You can totally avoid the
    problem of inadvertently consuming fake natural foods, simply by eating
    only organic foods.