Bromide Dominance Theory, blocking Iodine, causing disease?

In the 1960's, a single slice of bread in the USA contained the full RDA of 0.15 mg iodine. The risk for breast cancer was then 1 in 20. Over the last several decades, iodine was largely replaced by bromine in the form of potassium bromate in the bread making process.

Bromine blocks thyroid function and interferes with the anticancer effect of iodine. Today, the risk for breast cancer is 1 in 8 and increasing by one percent each year.

Bromide in Bread Banned in UK and Canada

In 1990 the UK banned bromate in bread. Canada followed suite in 1994. The United States has yet to take a similar action in this important matter.

Bromide Dominance – A National Health Crisis Part 1 of 2

Recent research clearly demonstrates that big pharma “science” has misled doctors and the public at large about iodine. Big pharma spin-doctors have in fact named Iodine as the underlying factor for numerous diseases, and have even assigned an “ism” to this naturally-occurring substance that our bodies very much need.
Iodism is now defined as “poisoning caused by sensitivity to or overuse of iodine or its compounds,” consumers are being encouraged to avoid iodine.
But the truth is that if you avoid consuming iodine you do so at your own peril.

Bromide Dominance Theory

The situation is more complex, and bromide is the culprit, not iodine. In recent years, increased exposure to bromide has caused dangerous levels of iodine depletion. Many people are so depleted that they have no tolerance for taking iodine supplements any longer without taking appropriate precautions.
Bromide is an insidious additive used in many consumer products, and as a pesticide. Because of the sheer number of bromide-supplemented products, exposure to this man-made additive has caused a depletion of iodine in human populations. Studies in lab animals provide alarming evidence that even small amounts of bromide exposure can be toxic.
A bromide dominance condition may develop when bromide, acquired through environmental, occupational or dietary exposure, causes bromide levels in the body to rise high enough to inhibit iodine enzyme metabolism.
Where does bromide come from? Bromide comes from the food we eat—especially bread—from drinking water, and from toothpaste, mouthwash, flame-retardants, hair dye and other sources.
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Bromide Dominance, Part 2 of 2, continues this article in more detail.

Reduce Exposure to BPA (bisphenol A)

BPA: How to reduce your exposure to dangerous chemical

Published on Saturday, September 20, 2008
by Healthy News Service

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If you're worried about BPA, there are two things you can do right away. BPA (bisphenol A) is the chemical found in food containers, eyeglass lenses and CDs, and this week researchers fear it may cause heart disease and diabetes. Researchers from the University of Exeter in the UK have found that people with the highest levels of BPA in their body were also the ones most likely to have heart disease and diabetes. While America's health regulator, the Food and Drug Administration (FDA), says levels of the chemical that enter our body are far too low to cause disease, they have come up with two ways you can reduce your exposure. FDA spokesperson Laura Tarantino suggests you avoid plastic containers that have the recycling number 7, as most of these contain BPA (advice that may apply only to the US), and don't warm up food while it's still in its plastic container as heat can help release the chemical. The Exeter researchers monitored the BPA levels in the urine of 1,455 adults; of these, 79 had suffered a heart attack, chest pain or cardiovascular disease, and 136 had diabetes. The average BPA exposure in the group was 20 micrograms a day, but a quarter of participants who were exposed to higher BPA levels of up to 50 micrograms a day were three times more likely to suffer cardiovascular disease than someone in the 20 micrograms group, and those in the higher group were also 2.4 times more likely to suffer diabetes. (Source: Journal of the American Medical Association, 2008; 300: 1303-10).

Provided by What Doctors Don't Tell You on 9/20/2008

Could Your Perfume be Killing You?

An open article regarding the use and abuse of "perfumed" items in the daily routine

March 9th 2008 -
By Robin Cunningham Myers, LMT, CH, RRMT, SF

Do you feel incomplete if you do not apply some sort of cologne or perfume? Feel the need for several Plug-In’s around the house, as well as a can of Glade on the back of the toilet? Do you make sure to add a “spritz-for-the-road” just to be sure you smell your very best?

Take care with those fragrances as they may be just the source of some of your chronic health problems, and those of the people around you.

Perfumes are added to nearly everything in our daily environment from toilet paper to ink pens. Products are leaping off the shelves in many stores such as candles, aerosols, hair care products, and cleaning products, all claiming to be aromatherapy. The challenge for the average consumer is to discern between perfumed fragrances, and aromatherapy.

In the past, perfumes were created from essential oils and flower waters. The healing properties were considered along with the aroma of each plant when creating perfumes. This was a genuine use of what is termed aromatherapy.

Today, however, there is very little use of actual plant constituents, and a predominant use of petrochemical derivatives. “About 95 percent of perfume ingredients are not composed of flower essences or natural products as people generally imagine, but synthesized from petrochemicals, which give off volatile organic compounds (VOCs), vapors emitted from compounds like solvents, wood preservatives, paint strippers and dry cleaned clothing,” according to a recent article on MSNBC by Francesca Lyman titled “Scents and Sensitivities, What to know before buying a loved one perfume.”

Read on: Complete Article, click here
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