Chemical
Jimsonweed Poisoning Associated with a Homemade Stew --- Maryland, 2008
Morbidity and Mortality Weekly Report (MMWR)
Weekly
February 5, 2010 / 59(04);102-104
In the early morning hours of July 9, 2008, six adult family members were admitted to
Top brands of tuna found high in mercury
A new study in the Feb 2010 issue of Environmental Toxicology & Chemistry found that mercury in tuna is higher than expected.
Tuna is not on ...
This Common Food Ingredient Can Really Mess Up Your Metabolism (II)
Big Fat Lies From the Corn Industry
Now that scientific studies have shown the metabolic similarity between HFCS and sucrose, the Corn Refiners Association has embarked on ...
This Common Food Ingredient Can Really Mess Up Your Metabolism (1)
Posted by: Dr. Mercola January 26 2010
by Dr. Mercola
What if you were to learn that every day, 25 percent of your calories came from a poison, disguised as ...
Bisphenol A in Food Containers Unsafe for Infants, Young Children - FDA
Sunday Jan 17, 2010 (foodconsumer.org) -- In a January 2010 posting, the Food and Drug Administration presented an update of Bisphenol A on its website; ...
Why Haven't Fruit & Vegetable Eaters Been Told About This Toxic Waste Overload?
Posted by: Dr. Mercola January 16 2010
The U.S. government is encouraging farmers to spread a chalky waste from coal-fired power plants on their fields to ...
Artificial Sweeteners Don't Fool Your Brain
Posted by: Dr. Mercola January 14 2010 | 3,925 views
While artificial sweeteners may be able to confuse your taste buds, the suspicion is growing that your brain is not ...
Fungi May Hold Key to Reducing Grapefruit Juice Interactions with Medications
Editor's note: The article was originally published on ARS.USDA.gov...
Sugar May Be Bad, But This Sweetener Is Far More Deadly
Posted by: Dr. Mercola January 02 2010
Scientists have proved for the first time that fructose, a cheap form of sugar used in thousands of food ...
Acrylamide may boost certain breast cancers
By David Liu
A new study suggests that eating too much of bakery products and fried foods prepared at high temperature may increase risk of certain types ...
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