LAWSUIT COULD END WATER FLUORIDATION ONCE AND FOR ALL BY DEMONSTRATING ITS NEUROTOXICITY

Alex Pietrowski, Staff Writer
Waking Times

The practice of water fluoridation in the United States has been under growing scrutiny for years by a public that has become conscious of the fact that adding toxic chemicals which are proven to be harmful to human health and children’s development to public water is medication without consent.

Never-the-less, the effort to stop fluoridation of municipal water supplies has been an uphill battle against entrenched financial interests and against dated ideas about health. While each year we hear news of cities heeding the concerns of their citizens and stopping fluoridation, without a major victory at the national level, people will be fighting this for years to come, all the while consuming toxic chemicals in the one thing we cannot live without, water.

The Fluoride Action Network (FAN) is reporting on a major development to cut the head off of this snake, and an unprecedented lawsuit is now holding promise for a national reversal of municipal water fluoridation.

Based on neurotoxicity studies, the “EPA has been served with a petition that includes more than 2,500 pages of scientific documentation detailing the risks of water fluoridation to human health.”

As noted by FAN in a recent press release:

“This case will present the first time a court will consider the neurotoxicity of fluoride and the question of whether fluoridation presents an unreasonable risk under the Toxic Substances Control Act (TSCA).

And, in contrast to most other legal challenges of Agency actions, TSCA gives us the right to get the federal court to consider our evidence ‘de novo’ — meaning federal courts are to conduct their own independent review of the evidence without deference to the EPA’s judgment.”

The lawsuit has been served along with a petition containing thousands of signatures of concerned and well-informed citizens, and includes more than 2500 pages of documents detailing the harm inherent in poisoning the pubic with fluoride.

In detail, the complaint is an attempt to demonstrate how this practice violates the Toxic Substances Control Act.

“The Fluoride Action Network (FAN), along with a coalition of environmental and public health groups has filed a complaint in the U.S. District Court for the Northern District of California against the U.S. Environmental Protection Agency (EPA) in response to their denial of our petition under Section 21 of the Toxic Substances Control Act (TSCA) seeking a ban on water fluoridation.

We believe this lawsuit is an unprecedented opportunity to end the practice once and for all in the U.S., and potentially throughout the world, based on the well-documented neurotoxicity of fluoride. You may read the official complaint here.” [Source]

Read: 18 SCIENTIFICALLY VALIDATED REASONS TO END PUBLIC WATER FLUORIDATION

Final Thoughts

The negative effects of consuming fluoridated water are well-documented, and the body of evidence continues to grow. In 2012 a major Harvard study presented a study demonstrating water fluoridation lowers IQ. In 2016 a study demonstrated a link between increased diabetes and water fluoridation. In 2015 the EPA had to issue new guidelines for safe levels of fluoride, reducing the amount, citing the potential for fluoridated water damages teeth, which ironically, is the very condition which we are told is the reason we need fluoride in the first place.

Public water fluoridation is slowly being defeated, and this lawsuit may play a major role in this fight.

 

About the Author

Alex Pietrowski is an artist and writer concerned with preserving good health and the basic freedom to enjoy a healthy lifestyle. He is a staff writer for WakingTimes.com and Offgrid Outpost, a provider of storable food and emergency kits. Alex is an avid student of Yoga and life.

This article (Lawsuit Could End Water Fluoridation Once and For All by Demonstrating its Neurotoxicity) was originally created and published by Waking Times and is published here under a Creative Commons license with attribution to Alex Pietrowski and WakingTimes.com. It may be re-posted freely with proper attribution, author bio, and this copyright statement.

EU’s Smallest Nation Is Its First To Completely Ban Monsanto’s Toxic Glyphosate

Alex Pietrowski, Staff Writer
Waking Times

The European Union’s smallest member country, Malta, has officially begun the process of completely banning Monsanto’s toxic glyphosate from the 122 square mile island nation in the Mediterranean Sea. Labeled a ‘probable carcinogenic’ by the World Health Organization, controversy over the use of glyphosate, a primary ingredient in the popular gardening product RoundUp, is a globally contentious issue, yet very few nation states have sided with precautionary reasoning when considering the continued use of this toxic herbicide and crop desiccant.

Usage of glyphosate is soaring worldwide, even in the face of vast expert and personal testimony that confers upon the risks to public health of its usage in industrial agriculture and in small-scale farms and gardens. In addition to being suspected of causing cancer under certain conditions, glyphosate has been linked to many other serious and chronic health problems, such as autoimmune disorders, liver poisoning, autism, Parkinson’s, Alzheimer’s, inflammatory bowel disease and other chronic illnesses.

Furthermore glyphosate is severely disruptive to the gut microbiome of the human body, which is now being understood as a ‘second brain,’ responsible in major ways for regulating mood, the emotional body, our immune system, and influencing mental health conditions like depression.

“Glyphosate is such an effective killer because it gets into plants and prevents them from taking up their normal nutrients – thus starving them to death. Glyphosate depletes micronutrients(such as calcium, zinc, magnesium, sulfur and cobalt, just to name a few) which are essential for health in plant and animal organisms. Specifically, glyphosate interferes with the shikimate pathway, a metabolic function in plants which allows them to create essential amino acids or proteins. Without this pathway functioning properly, the plant cannot survive.

Although animals and humans don’t have a shikimate pathway, here comes the glyphosate problem: the bacteria in our gut (microbiome or microbiota) do have this pathway, and we are reliant upon this microbiome in our gut for our health, immunity and our “second brain”. When we allow glyphosate to infiltrate our system, it destroys our gut and subsequently our immune system.” [Source]

Additionally, it is widely known that misuse, abuse and overuse of agrichemicals such as glyphosate is a common international problem, as is highlighted in the case of Argentina, where agrochemicals are causing widespread and terrifying health problems for citizens, especially those living close to farms and agricultural facilities in rural areas.

With such an overwhelming body of evidence linking so many health issues to this chemical, it would stand to reason that governments around the world should err on the side of caution, which is a point also made by Malta’s environment minister.

“Environment Minister José Herrera has said that Malta’s opposition to glyphosate is based on the precautionary principle, which states that potentially hazardous protects should not be used unless they can be proven safe.” [Source]

READ: The Complete History of Monsanto, The World’s Most Evil Corporation

France may be next in considering an outright national ban on glyphosate, indicating that we may be on the brink of triggering a global domino effect, hopefully allowing consumer and public concern to be recognized above the interests of multi-national corporations. If the political will to ban the risky chemical can be mustered by one nation, it can be mustered by any nation.

“The decision shows courage from government’s side as it chose to listen to the concerns of experts and individuals who have demanded that our fields, streets and gardens would be free from this risky weed killer.” [Source]

For a comprehensive look at the risks involved with the use of glyphosate, please visit our database on this critical public health issue, here. Watch this telling interview with a Monsanto lobbyist who makes the claim that glyphosate is safe to drink, but refuses to do so when offered the chance, saying, “I am not an idiot.”

Read more articles by Alex Pietrowski.

 

About the Author

Alex Pietrowski is an artist and writer concerned with preserving good health and the basic freedom to enjoy a healthy lifestyle. He is a staff writer for WakingTimes.com and Offgrid Outpost, a provider of storable food and emergency kits. Alex is an avid student of Yoga and life.

This article (EU’s Smallest Nation is it’s First to Completely Ban Monsanto’s Toxic Glyphosate) was originally created and published by Waking Times and is published here under a Creative Commons license with attribution to Alex Pietrowski and WakingTimes.com. It may be re-posted freely with proper attribution, author bio, and this copyright statement. 

The Reason Why Diet and Exercise Don’t Work Like They Used To

Alex Pietrowski, Staff
Waking Times

There is a good reason why diet and exercise don’t work like they used to, and that’s because food is not at all what it used to be.

Ninety percent of grocery store shelf space is dedicated to processed foods, developed by food companies who compete against each other for stomach space,’ the industry term for the market share of product food companies can push down consumers’ throats. The foods most widely available in our culture are scientifically engineered to create physical and psychological dependency, and in the last couple of decades our cultural eating habits have been socially re-engineered to include endless mindless eating of industrialized junk food.

Perfectly Engineered Food

Perfectly engineered food is serious business, and as Michael Moss, author of Salt Sugar Fat: How the Food Giants Hooked Us, points out, companies like Nestle, Pillsbury, Kraft, Nabisco, General Mills, Procter & Gamble, Coca-Cola and Mars, employ absolutely everything at their disposal to get people to not only like their products, but to crave more and more of them.

In a recent interview with National Public Radio, he offers an insider’s look into how this these corporations go about creating the most effective food products they can develop. He describes what the industry calls the ‘bliss point,’ the magical sweet spot between salt, sugar and fat that will give their products the highest allure, thereby generating the greatest possible sales, and the highest number of loyal, repeat customers.

Here, he describes how the process of developing a hit product using an example from the Dr. Pepper corporation:

“They would hire people like Howard Moskowitz, trained in high math at Queens College and experimental psychology at Harvard. Howard was one of the people responsible for some of the biggest icons in the grocery store.

For example, he walked me through his recent creation of a new soda flavor for Dr. Pepper. … He started with no less than 59 variations of sweetness, each one slightly different than the next, subjected those to 3,000 taste tests around the country, did his high math regression analysis thing, put the data in the computer. And out comes this bell-shaped curve where the perfect amount of sweetness — not too little, not too much — is at the very top of the curve.

And it’s Howard who coined the expression “bliss point” to capture that perfect amount of sweetness that would send us over the moon, their products flying off the shelf.” [Source]

This strategy works extremely well, and because sugar is naturally so desirable to human beings, even products you wouldn’t think needed any sugar at all are being loaded with sweeteners in order to boost their appeal, including many well-known foods that never used to be sweet at all.

“It’s not that they engineer bliss points for sweetness in things like soda, ice cream, cookies — things we know and expect to be sweet. The food companies have marched around the grocery store adding sweetness, engineering bliss points to products that didn’t used to be sweet. So now bread has added sugar and a bliss point for sweetness. Yogurt can be as sweet as ice cream for some brands. And pasta sauce — my gosh, there are some brands with the equivalent of sugar from a couple of Oreo cookies in one half-cup serving.

And what this does, nutritionists say, is create this expectation in us that everything should be sweet. And this is especially difficult for kids who are hard-wired to the sweet taste. So when you drag their little butts over to the produce aisle and try to get them to eat some of that stuff we all should be eating more of — Brussels sprouts and broccoli, which have some of the other basic tastes like sour and bitter — you get a rebellion on your hands.” [Source]

Re-engineering and re-branding food has worked extremely well to completely change the cultural landscape of our relationship to food, and to completely rewire our expectations about eating. Something major shifted a couple of decades ago, and now people no longer have any compunction about eating all the time, even during other activities, and some foods are deliberately designed to be eaten from one hand while doing something else with the other.

“There are experts who say there was a day in the 1980’s when suddenly it became socially acceptable to eat anything anywhere anytime. Thats when you saw Parents stop telling their kids not to snack between meals. Snacking became the 4th American meal, and that played right into the hands of the food companies.” [Source]

The food industry is also lowering the quality of sweeteners and fats, and are substituting a variety of sweeteners to replace more expensive sugars, and playing tricks with how these products are labeled so the consumer has no idea what they are eating. Products labeled as ‘diet’ are often more much dangerous to health than natural ingredients and typical calorie loads.

“Food producers have many tactics for hiding food ingredients which have become unpopular with consumers, and such has happened to high fructose corn syrup (HFCS) following numerous scientific studies that have linked it to obesity, Type 2 diabetes and autism. In order to stop using the HFCS name in the ingredients list, food makers have taken to calling a sub-category of HFCS as “fructose syrup” or, plainly, “fructose”.

HFCS is a highly-processed chemical sweetener used in many processed foods, including breads, cookies, candy, condiments, and soft drinks. HFCS extends the shelf life of products, and it is often cheaper than sugar, which are the main reasons why manufacturers like it. But HFCS has gotten a bad rep, considering the circumstantial evidence that links it to various metabolic diseases, so Big Food and the Corn Refiners Association (CRA) decided to get creative.” [Source]

The health problems associated with a diet rich in highly caloric, chemical-laden, scientifically engineered and addictive foods are becoming more obvious now than ever before. Even some of the top players in the food industry have had to admit the truth about the growing epidemics of obesity, diabetes and other chronic illness related to the overconsumption of processed foods.

Junk Food

Speaking to an auditorium of high-powered food industry executives in 2013, Micheal Mudd, vice president of Kraft Foods presented information on the statistics surrounding food and public health.

“As he spoke, Mudd clicked through a deck of slides — 114 in all — projected on a large screen behind him. The figures were staggering. More than half of American adults were now considered overweight, with nearly one-quarter of the adult population — 40 million people — clinically defined as obese. Among children, the rates had more than doubled since 1980, and the number of kids considered obese had shot past 12 million. (This was still only 1999; the nation’s obesity rates would climb much higher.) Food manufacturers were now being blamed for the problem from all sides — academia, the Centers for Disease Control and Prevention, the American Heart Association and the American Cancer Society. The secretary of agriculture, over whom the industry had long held sway, had recently called obesity a “national epidemic.”” [Source]

Salt, sugar and fat, the three horseman of the food apocalypse, and the go to ingredients for food engineers in search of increased product sales and brand-loyal customers who cannot physically resist these foods. Breaking the spell of processed foods is easier now than ever, though, and consumers are affecting the decisions of these corporations by changing their buying habits.

About the Author

Alex Pietrowski is an artist and writer concerned with preserving good health and the basic freedom to enjoy a healthy lifestyle. He is a staff writer for WakingTimes.com and Offgrid Outpost, a provider of storable food and emergency kits. Alex is an avid student of Yoga and life.

This article (The Reason Why Diet and Exercise Don’t Work Like They Used To) was originally created and published by Waking Times and is published here under a Creative Commons license with attribution to Alex Pietrowski and WakingTimes.com. It may be re-posted freely with proper attribution, author bio, and this copyright statement.