Light Products Damage The Kidneys

An interesting study was presented at the annual conference of the American Society of Nephrology in San Diego.

Kidney damage from sweeteners

Artificial sweeteners such as aspartame and sucralose have been identified as the cause of impaired kidney function. They are responsible for the rapid degeneration of kidney function in people who consume excessive amounts of artificially sweetened beverages.

As part of this study, Dr. Julie Lin of Brigham and Women’s Hospital in Boston and her colleague Dr. Gary Curhan found a correlation between sweetener consumption and kidney deterioration. In doing so, they underlined one of the many dangers that can emanate from the consumption of artificial sweeteners.

one of dr A’s studies presented by Morando Soffritti from the European Ramazzini Foundation of Oncology and Environmental Sciences and the Cesare Maltoni Cancer Research Center back in 2005 provides similar evidence.

As early as 30 years ago, independent scientists found out that aspartame consumption leads to various diseases and conditions. These include cancerous tumors, lymphoma, leukemia, lesions in various organs, urothelial carcinoma, nerve damage, seizures, and premature death.

Questionable studies allowed approval

The FDA’s initial approval of aspartame as a food was backed by questionable studies that failed later scrutiny by the Bureau of Food and Drug Administration. While the FDA has been shown repeated wrongdoing, the authorities have ignored two reports and a tremendous amount of conflicting facts and data. These came to light shortly after aspartame was approved. Between 1974, the year aspartame was approved, and 1990, the number of brain tumors in people over the age of 65 increased by 67 percent.

The substance sucralose, a chlorocarbon, is also responsible for various serious chronic diseases and conditions. Sucralose is advertised as being made directly from sugar, which makes it appear harmless. Sucralose, however, causes brain and nervous system disorders, migraines, cancer, and suppression of the immune system.

Toxins are classified as harmless

Although the chlorocarbon components of sucralose are classified as harmless, they are proven toxins. People who were susceptible to the negative effects of sucralose were often on the mend soon after stopping. In addition, laboratory tests have shown that regular and long-term consumption of sucralose reduces the size of the thymus gland and thus damages the biological source of the immune system.

Studies without a minimum standard

after dr According to Soffritti’s research, most studies demonstrating the safety of artificial sweeteners such as aspartame and sucralose do not meet the standards of internationally accepted “laboratory practice”. It provides instructions for handling bioassays for the detection of carcinogenicity.

Studies without this minimum standard therefore inevitably come to falsified results. Most of these studies are also commissioned and financed by large companies. They are therefore more subject to economic constraints than to the actual desire for enlightenment.

Our recommendation

Natural foods such as raw honey, agave nectar, or yacon syrup are clearly preferable as sweeteners. Stevia extract, a naturally occurring sweetener, also offers excellent alternatives. However, interested parties prevented the sale of this plant for years. Stevia contains no sugar and no calories and is therefore particularly suitable for people suffering from diabetes.

There are many alternatives to the chemically manufactured sweeteners aspartame, sucralose, and saccharin. Yet it is very difficult to find these in processed foods. Take this as an opportunity to eat only healthy and wholesome food that is as natural as possible. Your health and well-being will thank you.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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