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Quotes about Ingredients Lists from the world's top natural health / natural living authors

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"Remember, the longer the ingredients label, the further away the food is from nature and therefore the less healthy it is. Read ingredients lists before buying foods, and if you discover chemical names that you can't pronounce, throw the food out and don't buy it again! Tak- ing these chemicals, additives, processed foods, and junk food out of your house and life will drastically decrease your body's burden of toxicity. The less your body sees of these foods, the better you will feel." - Frank Lipman, Mollie Doyle, Spent: Revive: Stop Feeling Spent and Feel Great Again (Get the book.)

"For example, breads with wheat flour or flour at the head of their ingredients lists are still made with refined white flour. Unless the first ingredient is whole wheat flour, think of it as a white thing. Also check the food label for the amount of fiber. Look for 2 or more grams of fiber in each serving. You can see that white things are white because they don't have much fiber. Remember, the higher the fiber, the longer it will take to digest and the slower the flow of sugar into your bloodstream will be." - Kathleen DesMaisons, Potatoes Not Prozac: Solutions for Sugar Sensitivity (Get the book.)

"The "Contains" list must specify "milk"—not casein, whey, lactoglobulin, or other euphemisms that turn up in ingredients lists. The list must say "eggs" instead of ovalbumin, mayonnaise, or lysozyme. If you would like food manufacturers to explain more about the chemical ingredients listed on food labels, take up this matter with your congressional representatives. Congress tells the FDA what to do. Back to the macaroni and cheese: I followed the instructions for mi-crowaving as best I could." - Marion Nestle, What to Eat (Get the book.)

"Margarine's status as a standardized food did not excuse manufacturers from placing full ingredients lists on the tubs, packages and squeeze bottles of margarine they made. However, when margarine was used as an ingredient in other foods no more than the bare word "margarine" needed to be listed. Was that margarine made with milk? There was usually no way to tell. The new rules, which went into effect May 1994, eliminate any possible confusion. Margarine, even in other products' ingredients lists, must have its own ingredients spelled out." - Steve Carper, Milk Is Not for Every Body: Living with Lactose Intolerance (Get the book.)

"Few restaurants have ingredients lists available for customers. To obtain these, you have to be a real pest, which usually ends up annoying the people you're dining with. • Even upscale restaurants depend heavily on MSG and chemical taste enhancers. Just because the menu prices are sky-high doesn't mean they prepare their foods with fresh ingredients. Why Chinese restaurants are actually the best place to avoid MSG Amazingly, I've found Chinese restaurants are the best places to eat if you want to avoid MSG, because they actually know what it is." - Mike Adams, Grocery Warning: How to recognize and avoid the groceries that cause cancer, diabetes, heart disease, high cholesterol, high blood pressure, and other common diseases (Get the book.)

"No-Doz, Excedrin, Dexatrim) Chocolate Alcohol (glass of wine is 1; bottle of beer is 1; or 2 shots of spirits is 1) Added sugar (1 teaspoon/5 gm sugar contents on ingredients lists) Cigarettes Unit 2 cups 1 cup 1 cup 1 can 1 pill 50 gm 1 unit Sun Mon Tue Wed Thu Fri Sat 1 teaspoon 1 cigarette ARE YOU DEPENDENT ON STIMULANTS? To find out if you are stimulant-dependent, complete the "stimulant inventory" below, for a week. Add up your total number of "units." The ideal is five or fewer per week." - Patrick Holford, The New Optimum Nutrition Bible (Get the book.) "So too are manufactured foods that contain hydrogenated fats, so check ingredients lists on labels carefully. I use pumpkin seed butter instead of butter or margarine as a spread. It tastes delicious. Frying, as mentioned earlier, is another way to damage otherwise healthy oils. The high temperature makes the oil oxidize so, instead of being good for you, it generates harmful free radicals in the body (explained fully in chapter 15). Frying is therefore best avoided as much as possible, as is any form of burning or browning fat." - Patrick Holford, The New Optimum Nutrition Bible (Get the book.)

"Vitamins and Supplements I once worked in a doctor's office that had the following sign posted: The top three things not to bargain shop for: Parachutes Scuba Equipment Vitamins All vitamin and supplements are not created equal. Two ingredients lists may look similar, but that does not mean they're of the same quality: both Mercedes and Hyundai have engines, but they are hardly the same animal." - Jonny Bowden, M.A., C.N.S., Living the Low Carb Life: Controlled Carbohydrate Eating for Long-Term Weight Loss (Get the book.)

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ABOUT THE CREATOR OF NATURALPEDIA: Mike Adams, the creator of NaturalPedia, is the editor of NaturalNews.com, the internet's top natural health news site, creator of the Honest Food Guide (www.HonestFoodGuide.org), a free downloadable consumer food guide based on natural health principles, author of Grocery Warning, The 7 Laws of Nutrition, Natural Health Solutions, and many other books available at www.TruthPublishing.com, creator of the earth-friendly EcoLEDs company (www.EcoLEDs.com) that manufactures energy-efficient LED lighting products, founder of Arial Software (www.ArialSoftware.com), a permission e-mail technology company, creator of the CounterThink Cartoon series (www.NaturalNews.com/index-cartoons.html) and author of over 1,500 articles, interviews, special reports and reference guides available at www.NaturalNews.com. Adams' personal philosophy and health statistics are available at www.HealthRanger.org.