Heart Health Is Good Mental Health Too!

Heart-Health Playbook

You might think you don’t have much in common with professional football players, but it when it comes keeping your heart healthy, you’d be smart to follow the same advice that Leslie Bonci, R.D., nutritionist for the Pittsburgh Steelers, gives the team. These heart-healthy “plays” can help you lower your cholesterol, reduce your blood pressure and improve your overall health.

1. Get Trim

Steelers backup quarterback Charlie Batch dropped 12 pounds and reduced his total cholesterol about 20 percent between the end of one season and the start of the next. (Major diet changes: making better choices when eating out; swapping wine in place of apple martinis, sugar free Jell-O for gummy worms and popcorn for Doritos.) Losing as little as 5 to 10 percent of your body weight can result in better blood pressure, lower risk for diabetes and improved cholesterol levels, according to various research studies.

2. Cut Back on "Bad" Fats

When Pittsburgh Steeler Casey Hampton (a.k.a. “Big Snack”) arrived at training camp a few years ago too heavy to play, team nutritionist Leslie Bonci worked with the team’s chef to create meals designed to slash Hampton’s intake of calories and saturated fats, which can elevate “bad” LDL cholesterol, leading to plaque buildup in arteries. In place of fried chicken wings, Bonci gave Hampton grilled chicken strips with low-fat dipping sauces. Other ways to reduce saturated fat: replace butter with olive and canola oils, which contain good amounts of heart healthy monounsaturated fats; choose lean meats, poultry, fish and beans instead of higher fat meats; select nonfat or low-fat milk and yogurt in place of whole-milk versions; eat full-fat cheeses sparingly. Avoid trans fats, which also increase LDL cholesterol, by skipping foods that contain “hydrogenated oil” or “partially hydrogenated oil” in their ingredient lists. (Big culprits include packaged snacks, crackers, bakery goods and some margarine's.)

3. Eat at Least 25 Grams of Fiber Daily

Studies link a high-fiber diet with a lower risk of heart disease—one reason Bonci suggests reaching for fiber-rich foods all day. Soluble fiber in oats, beans and citrus fruits, like oranges, helps reduce “bad” LDL cholesterol levels. Opting for whole grains, such as brown rice and whole wheat pasta, boosts your intake of total fiber (by way of insoluble fiber, which is also good for digestion) and can decrease levels of triglycerides, another “unhealthy” fat in the blood, as a diet rich in refined carbohydrates may stoke the body’s production of triglycerides.

4. Have Fish Twice a Week

Doing so may reduce your risk of heart disease by 30 percent, research suggests. Omega 3 fats in fish lower triglycerides and blood pressure; they also can help prevent irregular heart rhythms. Have trouble fitting in fish? Speak with your doctor about fish oil supplements—taking them daily helped current Pittsburgh Steelers to improve their cholesterol profiles, according to a one study in Sports Health.

5. Exercise for 30 Minutes Nearly Every Day

A Journal of the American Medical Association study credited NFL players’ high level of physical activity with helping to mitigate the heart risks associated with being overweight. You don’t need to be a professional athlete to benefit from exercise. Moderate exercise (e.g., brisk walking) will help to keep your heart healthy

6. Make Friends with Your Doctor

Don’t assume that just because your body weight, exercise habits and diet are healthy that your blood cholesterol and blood pressure levels are too. Your genes may predispose you to cardiovascular disease. Talk with your health care provider about heart-related screens that might be important for you.
Get your annual Physical!!

Time To "Get That Physical ! "

Make a Commitment to Improving  Physical and Mental Health.

Get That Physical!!”

Walk the Walk and Talk the Talk,

Don't wait to be Miserable....Get your Physical!!

It’s not much fun,

But yearly… must be done.

You don’t have to be wealthy.

To get healthy,

No to need to feel Miserable….Get  that physical!

DO you smoke?

That’s no joke!

Get smart and..  Check that heart.

No to need to feel Miserable….Get that physical!

Know about your cholesterol,

Glucose, iron, blood pressure too,

Practice prevention ... your Problems will be few.

No need to be Miserable...Get that physical.

Note to self, watch that diet!

Or you may have an internal riot.

No to need to feel Miserable….Get that physical.

To those of you, with sugar diabetes,

Leave the sugar tarts and  get some Wheaties!

There ain’t no shame… but its not a game.

No to need to feel Miserable….Get  that physical!

Processed foods and Trans fats too..

Make you lazy and a little sick Boo.

Life's too precious, don't let it slip by

Practice healthy eating and PUT down the pie!!

No to need to feel Miserable….Get  that physical.

                                                 You can run a mile , make that body smile,

You can bike  uphill ....get a thrill.

If you want to look sleek ,

Move that body!

5 times a week!!

Walk the  Walk and  Talk the  Talk

Don't wait to be Miserable… Get your Physical!

-Collaboration of  Cobb CSB Peer group in honor of those who have gone too soon..

Make  your appointment  today!

HAPPY ARBOR DAY!

Learn More: http://www.arborday.org/arborday/history.cfm

Food For Thought.

Optimism is essential to achievement and it is also the foundation of courage and true progress.
      - Nicholas Murray Butler

Action Steps that Make a Difference

WHAT CAN YOU DO?

• Pay for someone’s cup of coffee
• Get the next person’s food, toll, petrol, etc.
• Help someone out in need
• Be creative!!! Click here for more ideas.
• Share  your story!

20 Min. Healthy Recipes!

Marmalade Chicken

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.

Ingredients

    1 cup reduced-sodium chicken broth

    2 tablespoons red-wine vinegar

    2 tablespoons orange marmalade

    1 teaspoon Dijon mustard

    1 teaspoon cornstarch

    1 pound chicken tenders, (see Note)

    1/2 teaspoon kosher salt

    1/4 teaspoon freshly ground pepper

    6 teaspoons extra-virgin olive oil, divided

    2 large shallots, minced

    1 teaspoon freshly grated orange zest

Preparation

    Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.

    Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

    Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

Tips & Notes

Note: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Nutrition:Per serving: 213 calories; 8 g fat ( 1 g sat , 5 g mono ); 68 mg cholesterol; 10 g carbohydrates; 27 g protein; 0 g fiber; 246 mg sodium; 55 mg potassium.

Great Day to Start or Plan that Garden!

How to Have a Good Job Interview

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• Of course, the initial challenge is to be called to interview in the first place. This means that you need to give your application form time and care.
  • Don't write it; type it.
  • Don't make spelling mistakes; ask a friend to check it.
  • In my experience, it is utterly amazing the number of applicants who simply submit a standard curriculum vitae or resumé without making any effort whatsoever to tailor the application to the organisation and the post.
  • The organisation advertising the post should send you a person specification and/or short-listing criteria (if they don't, ask them). You should address each and every point in the person specification or short-listing criteria showing how you meet the requirements. This will maximise the chance of you being called to interview.
• The key to a good interview itself is good preparation:
  • research thoroughly the industry or sector, the company or organisation and the particular job, making particular use of the annual report & accounts, the web site and current newspaper articles;
  • prepare an informal opening and closing statement that emphasises why you want the job and why you think you are particularly well qualified to be chosen.
• On the day before the interview, read your application form again, since many of the interview questions are likely to draw on the content of your application and you need to remember what you have written and think about what might be raised as a result.
• On the morning of the interview, check the newspapers and the Internet for any last minute developments affecting the organisation you are visiting or the industry in which you are interested in working. This will prepare you for any questions on that development and give you an opportunity to mention it if appropriate.
• Dress smartly. Even if the dress code is casual for the organisation concerned, it always pays to be smart for the actual interview.
• Be in good time. Try to identify a local café so that, if you are really early, you can go for a drink and take a last look at your notes.
• It may seem totally obvious, but switch off your mobile or anything else (such as a pager or digital watch) that might make a noise. I once chaired an interview panel for a senior executive position and, in one of the interviews, the interviewee's mobile went off twice (he didn't get the job).
• If you are anxious about interviews, when you are actually called into the interview room, take two or three slow, deep breaths to calm your nerves and your breathing.
• As you are introduced to the interviewers, shake their hand firmly, look them in the eyes, and say that you are pleased to meet them. These first few seconds are so important in creating a favourable impression. Remember: you don't get a second chance to make a first impression.
• Answer the questions in a confident, firm voice. Don't mumble or rush or be too hesitant.
• Answers should not be one word or one sentence, but equally should not go on too long. If you have a lot to say, having made the main points, you could finish by saying: "I could expand upon that, if you wish".
• When answering the questions, maintain eye contact with the interviewer(s). If there are two interviewers, give them equal attention. If there are three or more, slowly sweep your eyes from side to side like a radar beam.
• In the answers to your questions, make selective and relevant use of the information from your preliminary researches and casually mention at least some of the sources you have used. For example: "I was interested to see in your annual report …", "I noticed on your web site ..", "I was reading an article recently that said .." This will impress the interviewer(s) with your knowledge, your research and your keenness.
• Don't waffle. If you don't know, say so.
• Never, ever lie.
• Almost certainly, the opening question will be a general one along the lines of: "Will you tell us why you applied for this job/why you want this job/why you think you are suited for this job". You should be ready for this question by having mentally prepared a short statement that provides the three or four key points in your favour. Think about how you would expand on each point if asked to do so. If you are aware of the short-listing criteria for interview, this opening statement should address the specific requirements set out in the short-listing criteria.
• If the organisation concerned is a commercial one, this opening statement should identify with the product or service that is at the core of the company's activities. For instance, "I'm excited by the possibilities that software presents for giving companies a really competitive edge".
• If the organisation concerned is a political, campaigning or voluntary one, this opening statement should identify with the values of the organisation. For instance, "I've always believed in ... because ..." or "I really care about ... because ..."
• If you are not asked this kind of opening question, you should gently take control of the interview by, as soon as possible, saying something like: "Perhaps you would like to know why I applied for the job". You can then use your opening statement.
• Most of the questions you will be asked can be anticipated so, in advance of interview, think about the likely questions. Then plan how you would answer them, making notes in the form of two or three (or occasionally four) bulleted points which you should memorise - not word for word, but point by point.
• Many of the questions you will be asked will arise from what you have written in your application so, shortly before the interview date, read over your application again and think about how the interviewer(s) may wish to probe for further information.
• Think of the worst question you could be asked. Again plan how you would answer it. Then this question - and any other - is not going to be that tough for you.
• Think of actual experiences that illustrate the qualities that you would bring to the job. A good interviewer will not ask the obvious or leading question such as: "Do you like teamwork?" or "Can you cope with stress?". A clever interviewer will instead ask: "Can you give me an example of how you have worked in a team and tell me how you interacted with the other team members?" or "Can you tell me a time when you were under particular stress and explain to me how you handled or resolved it?" 
• Read more:   Resource: http://www.rogerdarlington.co.uk/Interview.html

Are Fast Food Fries Dangerous to Eat?

French fries are staples of fast food fare -- they are standard accompaniments to hamburgers, chicken and fish sandwiches as well as fried chicken strips and nuggets. Although consuming french fries as an occasional indulgence may not be particularly harmful, frequent consumption of french fries may pose several health risks.

Trans Fats

Fast food restaurants commonly use hydrogenated oils, usually shortening, for deep-frying. These are vegetable oils that are infused with hydrogen molecules to extend shelf life and reduce production costs. Hydrogenated and partially hydrogenated oils are also solids at room temperature -- this reduces the need for refrigerated space. However, hydrogenated oils contain trans fats, which may have a dramatic impact on blood cholesterol levels, according to MayoClinic.com. Elevated levels of trigylcerides and low-density lipoproteins, which are components of cholesterol, may increase your risk of heart disease.

Chronic Fatigue Syndrome Proven Methods. Over 17,000 Helped. Free Eval at Our Local Clinic.

 

Sodium

Fast food french fries are typically seasoned with table salt, which is a primary source of sodium in the typical American diet. Although sodium is a necessary mineral for maintaining proper fluid balance and muscle function, high sodium intake may increase your risk of developing high blood pressure, according to Phyllis Balch, C.N.C., author of "Prescription for Nutritional Healing." Excess sodium may also contribute to liver and kidney disease.

Acrylamides

Some types of potatoes are higher than other vegetables in asparagine, an amino acid that is a building block for proteins. Deep-frying potatoes may cause asparagine to convert to acrylamides, according to the National Cancer Institute. Acrylamides are probable carcinogens that may encourage the formation of cancer cells. However, the connection between acrylamides and cancer has only been studies in animals; the risk posed to humans is not clear.

Diabetes Risk

Potatoes used for fat food french fries have a higher glycemic index than most vegetables -- they score 90 points on the glycemic index, making them high-glycemic foods, according to Dr. Jennie Brand-Miller, author of "The New Glucose Revolution." High glycemic foods may dramatically elevate blood glucose, which can produce symptoms such as fatigue, dizziness and poor mental performance. Chronic blood glucose elevations may also contribute to the development of diabetes.

Read more: http://www.livestrong.com/article/439966-are-fast-food-fries-dangerous-to-eat/#ixzz1sc6TGL2J

Start your Day with a little protein !

A Healthy Breakfast Has at Least 5 Grams of Protein

Low-fat or nonfat dairy products can add protein to your breakfast, as can egg whites or egg substitute (egg yolk doesn't contribute protein); lean breakfast meats like Canadian bacon, extra-lean ham, turkey bacon, or light turkey sausage; and soy milk and other soy products. Here's how much protein you get from some typical breakfast foods:

Breakfast Protein Sources	Protein (g)	Calories	Fat (g)	Saturated Fat (g)	Carbs (g)
Skim milk, 1 cup	10	100	0	0	14
Low-fat yogurt, vanilla, 1 cup	9.3	253	4.6	2.6	42
Low-fat cottage cheese, 1 cup	28	160	2	1	6
Reduced-fat cheese, 1 ounce	8	70	4	2.5	1
Stonyfield Farms Organic Low-Fat, Fruit flavored	7	33	0	0	1
Egg substitute, 1/4 cup	6	30	0	0	1
Soy milk, low-fat, 1 cup	4	90	1.5	0	14
Soy-based sausage, 2 ounces	12	119	4.5	0.7	6
Tofu, extra firm lite, 2 ounces	5	43	1.4	0	2.2
Canadian bacon, 2 ounces	12	89	3.9	1.2	1
Extra lean ham, 2 ounces	11	61	1.5	0.4	0.4
Turkey bacon, 2 strips	4	70	6	1	< 1
Light turkey sausage, 2 ounces	9	130	10	2.2	1
Peanut butter, natural, 1 tablespoon	3.5	100	8	1	3.5
Light cream cheese, 1 ounce	3	53	4	2.7	1.8
Lox (smoked salmon), 1 ounce	5.2	33	1.2	0.2	0

A Healthy Breakfast Has at Least 5 Grams of Fiber

One way to get to those 5 grams of fiber is to include a whole grain and/or fruit or vegetables with your breakfast. Breakfast is the perfect time to work in a serving or two of whole grains, which along with fiber also offer many health-promoting vitamins, minerals, and phytochemicals.

Sweet Tooth?? Limit Sugar to 50 grams a day!

14 Mind-Blowing Facts About Sugar

The  standard American diet is filled with this sweet ‘treat” or health threat, however you choose to look at it. Sugar is poisoning  us and often we have no idea how much we are consuming.in the big picture that is nothing ‘sweet’ about  too much!

1.      The average American without monitoring consumes about 22 tsps a day.

2.      The average American child consumer about 33 tsps a day.

3.      The max one should consume in a day is about 8.

4.      Sugar is now being linked to: mood swings, insomnia, manic depression, tooth decay, heart disease, hypertension, add and adhd, high cholesterol, allergies, hair loss, depression, gallstones and hair loss. It can provoke, personality changes, irritability and endocrine problems.

5.      Sugar is addictive, it releases a opiate –like substance that activates the brains reward system.

6.      Americans average drinking 53 gallons of soda per person each year!! The average soft drink contains about 11 tsps of sugar…that is 3 more then you should  have  in a  day.one soda a day has you consuming 74 cups of sugar in a year!! In the past 10 years sugar consumption has jumped 31 percent, as well as the diseases associated with it.

7.      In the average American diet, sugar 496 calories are from hidden sugars.

8.      Most foods have  sugar , but  you have  to be a food inspector and translator  to find it easily…Read labels!!

9.      Refined sugar has no nutritional value and should NEVER be the main dish!!

1   In lab studies , animals who had  water as there beverage outlived the animals  who were given sugar water by 75%.

11.   Sugar suppresses the immune system.

12.   Sugar impairs liver functioning, which increases, skin issues, high blood  pressure and early aging.

13.   Sugar depletes needed vitamins

14.    Americans consumers 10 times more  then other food additive. MAKE CHANGES WHERE YOU CAN!

Sugars & Substitutes with their Glycemic Index

Artificial Sweeteners	N/A	Never a Healthy Sugar Alternative All artificial chemical sweeteners are toxic and can indirectly lead to weight gain, the very reason many people consume them. They should be avoided. In fact, given a choice between high fructose corn syrup and artificial sweeteners, we recommend high fructose corn syrup by far (though it's essentially asking if you should consume poison or worse poison).
Stevia	0	Best Healthy Sugar Alternative Though it is 200-300 times sweeter than table sugar, stevia is not a sugar. Unlike other popular sweeteners, it has a glycemic index rating of less than 1 and therefore does not feed candida (yeast) or cause any of the numerous other problems associated with sugar consumption. Read more about stevia at Organic Lifestyle Magazine (OLM). Please note that Stevia and Truvia are not the same thing.
Xylitol	7	Xylitol is a natural sugar alcohol sweetener found in the fibers of fruits and vegetables which can cause bloating, diarrhea, and flatulence with initial consumption. It's said to be safe for pregnant women, and is said to possibly treat ear infections, osteoposis, respiratory infections, candida, and is it even helps fight cavities. In fact, in Finland, virtually all chewing gum is sweetened with xylitol.
Agave Nectar	15-30	A sweet syrup made from the Blue Agave plant, Agave Nectar is obtained by the extraction and purification of "sap" from the agave plant, which is broken down by natural enzymes into the monosaccharides (simple sugars): mainly fructose (70-75%) and dextrose (20-26%). Read more about agave nectar at OLM.
Fructose	17	Though fructose has a low glycemic index rating, fructose consumption should be limited. Fructose is linked to heart disease as it raises triglycerides and cholesterol. It is devoid of nutrition.
Brown Rice Syrup	85	It is not recommended for diabetics, since its sweetness comes from maltose, which is known to cause spikes in blood sugar.
Raw Honey	30	A Healthy Sugar Alternative in moderation         With antioxidants, minerals, vitamins, amino acids, enzymes, carbohydrates, and phytonutrients, raw, unprocessed honey is considered a superfood by many alternative health care practitioners and a remedy for many health ailments. Choose your honey wisely. There is nothing beneficial about processed honey. Read more about honey at OLM.
Coconut Palm Sugar	35	Originally made from the sugary sap of the Palmyra palm , the date palm or sugar date palm (Phoenix sylvestris). It's also made from the sap of coconut palms. With a relatively low glycemic index, Cocnut palm sugar is the new rage among health nuts. It's often called "coconut nectar sugar" or "coconut sugar".
Apple Juice	40	Fresh apple juice is good for you, though we recommend eating fresh raw whole apples. Concentrated apple juice (sometimes used as a sweetener) is closer to refined sugar than fresh apple juice.
Barley Malt Syrup	42	Barley malt syrup is considered to be one of the healthiest sweeteners in the natural food industry. Barley malt is made by soaking and sprouting barley to make malt, then combining it with more barley and cooking this mixture until the starch is converted to sugar. The mash is then strained and cooked down to syrup or dried into powder.
Amasake	43	This is an ancient, Oriental whole grain sweetener made from cultured brown rice. It has a thick, pudding-like consistency. It's not easy to find in the U.S., but it is a great alternative to refined table sugar.
Sugar Cane Juice	43	Healthy Sugar Alternative in moderation Sugar cane juice has many nutrients and other beneficial properties and is said by some health practitioners to be almost as medicinal as raw honey.
Organic Sugar	47	Organic sugar comes from sugar cane grown without the use of chemicals or pesticides. It is usually darker than traditional white sugar because it contains some molasses. (It has not been processed to the degree white sugar is processed).
Maple Syrup	54	Maple syrup is made by boiling sap collected from natural growth maple trees during March & April. It is refined sap and is therefore processed.  It has a high glycemic index, and though it is much more nutritious then refined table sugar and high fructose corn syrup, there are better choices.
Evaporated Cane Juice	55	Evaporated cane juice is often considered unrefined sugar, but juicing is a refining process, and evaporating refines further. Though better than turbinado, cane juice (unevaporated) is a better choice as a sweetener.
Black Strap Molasses	55	White refined table sugar is sugar cane with all the nutrition taken out. Black strap molasses is all of that nutrition that was taken away. A quality organic (must be organic!) molasses provides iron, calcium, copper, magnesium, phosphorus, potassium and zinc, and is alkalizing to the body.
Turbinado	65	Turbinado sugar is partially processed sugar, also called raw sugar. Raw Sugar
Raw sugar	65	Raw sugar is not actually raw sugar. It is processed, though not as refined as common white table sugar. Therefore, given a choice between raw and white, choose raw. There are many different variations of raw sugar with many different names depending on how refined it is.
Cola (and most other sodas)	70	Though cola has a lower GI ranking then some might expect, there are many other reasons to avoid cola, or any type of soda. There is nothing beneficial to the human body inside a can of soda (not to mention we should avoid drinking out of aluminum cans!).
Corn Syrup	75	Corn syrup has very little nutrition and should be avoided.
Refined, Pasteurized Honey	75	The nutrition is gone, and there is often high fructose corn syrup added to processed honey. Refined pasteurized honey is no better than white table sugar.
Refined Table Sugar	80	Conventionally grown, chemically processed, and striped of all beneficial properties, many health advocates believe that refined sugar is one of the two leading causes (high fructose corn syrup is the other) of nearly every health ailment known to man (or woman or child). Not only does it have a high GI ranking, but it also is extremely acidic to the body causing calcium and other mineral depletion from bones and organs (sugar is alkaline but has a very acidic effect on the body).
High Fructose Corn Syrup	87	Many health advocates believe that high fructose corn syrup and refined sugar are the two biggest contributors to health ailments in our society. High fructose corn syrup is a combination of sucrose and fructose.
Glucose (AKA Dextrose)	100	White bread was the benchmark, but for consistency glucose now holds the rating at 100.
Maltodextrin	150	Foods that have maltodextrin often say "Low Sugar" or "Complex Carbohydrate", but this sweetener should be avoided!

How dangerous Is Aspartame?

Aspartame is, by far, the most dangerous substance on the market that is added to foods.

   Resource  By Dr. Mercola | November 06 2011 |  
Aspartame is the technical name for the brand names NutraSweet, Equal, Spoonful, and Equal-Measure. It was discovered by accident in 1965 when James Schlatter, a chemist of G.D. Searle Company, was testing an anti-ulcer drug.
Aspartame was approved for dry goods in 1981 and for carbonated beverages in 1983. It was originally approved for dry goods on July 26, 1974, but objections filed by neuroscience researcher Dr John W. Olney and Consumer attorney James Turner in August 1974 as well as investigations of G.D. Searle's research practices caused the U.S. Food and Drug Administration (FDA) to put approval of aspartame on hold (December 5, 1974). In 1985, Monsanto purchased G.D. Searle and made Searle Pharmaceuticals and The NutraSweet Company separate subsidiaries.
Aspartame accounts for over 75 percent of the adverse reactions to food additives reported to the FDA. Many of these reactions are very serious including seizures and death. A few of the 90 different documented symptoms listed in the report as being caused by aspartame include: Headaches/migraines, dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss, heart palpitations, breathing difficulties, anxiety attacks, slurred speech, loss of taste, tinnitus, vertigo, memory loss, and joint pain.

According to researchers and physicians studying the adverse effects of aspartame, the following chronic illnesses can be triggered or worsened by ingesting of aspartame: Brain tumors, multiple sclerosis, epilepsy, chronic fatigue syndrome, parkinson's disease, alzheimer's, mental retardation, lymphoma, birth defects, fibromyalgia, and diabetes.

What Is Aspartame Made Of?How Does it Harm the body?

Read More:http://articles.mercola.com/sites/articles/archive/2011/11/06/aspartame-most-dangerous-substance-added-to-food.aspx