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Diet and Exercise News
Business News Articles from eNewsChannels™
Edited for Send2Press by Carly Zander
Negative Health Effects of Food Additives Multiplied In Low-Carb Diets, Says Consumer Wellness Research Center
Taichung, Taiwan - March 3, 2004 /Send2Press Newswire/ -- A new ebook published by the Consumer Wellness
Research Center reveals that people following low-carb diets are especially susceptible to the health
damaging effects of certain food additives. The non-profit CWRC reveals the details in its book, "Low-
Carb Diet Warning" which is offered free of charge to the public at www.ConsumerWellness.org.
The book discusses how several food additives are especially worrisome to the health of low-carb dieters.
First, the book takes a new look at sodium nitrite, an additive found in virtually all bacon, sausage and
processed meat products. Sodium nitrite is well known to result in the formation of cancer-causing
nitrosamines during digestion in the human body. These nitrosamines are highly carcinogenic and
contribute to cancers of the colon, as well as brain tumors.
"Since many low-carb dieters rely heavily on bacon and other processed meats, they may be subjecting
themselves to an unsafe level of exposure to sodium nitrite," says author and health researcher Mike
Adams. "The USDA unsuccessfully tried to ban sodium nitrite in the 1970's, but folded under pressure from
food manufacturers."
Another food additive, monosodium glutamate, is frequently added to canned soups, meat jerkies, salad
dressings, frozen breaded fish and many other low-carb foods in order to enhance their otherwise bland
taste. MSG consumption is strongly linked to migraine headaches and disorders of the hypothalamus gland
which can disrupt normal endocrine system function. Low-Carb Diet Warning reveals how the health effects
of MSG are known to be multiplied in the absence of dietary carbohydrates, making MSG especially
worrisome for low-carb dieters.
The free book, Low-Carb Diet Warning, discusses many more food additives and their effects on low-carb
diets. It names these additive ingredients "metabolic disruptors" for their disruptive effect on healthy
human physiology. Each metabolic disruptor is discussed in detail, along with evidence and quotations
from many of today's top doctors, researchers and authors.
The purpose of the book is to help consumers improve their health and avoid major diseases while
following a low-carb diet. Author Mike Adams is, himself, a low-carb dieter, and offers his wisdom and
experience on making the low-carb diet a healthy diet rather than one tainted with chemical additives and
processed foods.
To view the free ebook, visit http://www.ConsumerWellness.org
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