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1. A new study by researchers at Rhode Island Hospital have found a 
substantial link between increased levels of nitrates in our environment and 
food with increased deaths from diseases, including Alzheimer’s, diabetes 
mellitus and Parkinson’s. The study was published in the Journal of 
Alzheimer’s Disease.
The researchers graphed and analyzed mortality rates, and compared them with 
increasing age for each disease. They then studied United States population 
growth, annual use and consumption of nitrite-containing fertilizers, annual 
sales at popular fast food chains, and sales for a major meat processing 
company, as well as consumption of grain and consumption of watermelon and 
cantaloupe (the melons were used as a control since they are not typically 
associated with nitrate or nitrite exposure). 
The findings indicate that while nitrogen-containing fertilizer consumption 
increased by 230 percent between 1955 and 2005, its usage doubled between 1960 
and 1980, which just precedes the insulin-resistant epidemics the researchers 
found. They also found that sales from the fast food chain and the meat 
processing company increased more than 8-fold from 1970 to 2005, and grain 
consumption increased 5-fold. 
The authors state that the time course of the increased prevalence rates of 
Alzheimer’s, Parkinson’s and diabetes cannot be explained on the basis of gene 
mutations. They instead mirror the classical trends of exposure-related 
disease. Because nitrosamines produce biochemical changes within cells and 
tissues, it is conceivable that chronic exposure to low levels of nitrites and 
nitrosamines through processed foods, water and fertilizers is responsible for 
the current epidemics of these diseases and the increasing mortality rates 
associated with them. 
De la Monte states, “If this hypothesis is correct, potential solutions 
include eliminating the use of nitrites and nitrates in food processing, 
preservation and agriculture; taking steps to prevent the formation of 
nitrosamines and employing safe and effective measures to detoxify food and 
water before human consumption.” 

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