What Is In Our Food

A Seminar for Health Professionals

Nurses: Approved by California Board of Registered Nursing Provider # CEP13896 for 6 Contact Hours

Reno NV 6/1/15  Folsom CA 6/2/15   Sacramento CA 6/3/15   Santa Rosa, CA  6/4/15

For Information on Education Credits for other Professionals, Other locations, dates and times, and other courses visit Institute for Brain Potential’s website >>>

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WHAT IS IN OUR FOOD

Water

• Fluoride: effects on bone density and osteoporosis, thyroid function; risks
  to children under two.
• Chlorine: harm when drinking or bathing versus ozone.
• Toxins: PCBs, pesticides, mold/fungus, volatile organic compounds,
  dioxin, asbestos, heavy metals, and estrogen-modifying substances.
• Commercialized Waters: health claims and constituents of water for
  vitamins, electrolytes, sleep, weight loss, energy, and stress reduction.
• Rating Water Safety: drinking, cooking and bathing.

Milk and Milk Substitutes

• Pasteurized Cow Milk: pituitary, steroid, thyroid and growth hormones
  and antibiotics; allergies, osteoporosis, diabetes, and breast cancer.
• Non-Dairy Substitutes: soymilk and GMOs; rice, almond, and hemp milk;
  adverse effects of additives and pesticides.

• Probiotics and GI Health: detailed recommendations.

Foods and the GI Tract

•  Celiac Disease and Gluten Intolerance: gliadin, the most abundant
  protein in wheat; exorphins that act as opiate receptors.
• Grain Brain: diets high in carbohydrates and protein glycation, a process
  that increases inflammation via free radicals and oxidative stress; how
  chronic GI inflammation induces brain inflammation.
• Genetically Modified Organisms: animals fed with GMOs in com and
  soy and birth defects, sterility and tumors; assessing the human risk.

• S. Foods that are Banned Elsewhere: synthetic brominated vegetable
  oil, olestra, preservatives with BHA and Bill.
• Fermented Foods: how they detoxify and remove a wide range of toxins
  and heavy metals from the GI tract; a guide to GI-healthy foods.

Meat, Poultry and Fish

• Poultry and Eggs: antibiotics, synthetic hormones; benefits of free range.
• Beef: grass- or grain-fed; antibiotics and human resistance.
• Fish: wild versus farmed; nutrient value and health; mercury
  contamination and its enduring aftermath.

Fats, Sweeteners and Seasonings

• Addictive Foods: dopamine and reward expectancy; craving and fats,
  sugars, and salts-junk food and real science.
• Trans Fats: unsaturated fats used to increase shelf life used in deep frying;
  role in coronary artery disease and Type 2 diabetes.

• Interesterified Fats: semi-soft fat from hydrogenated and non-
  hydrogenated oils and adverse cardiometabolic effects.
• High Fructose Com Syrup: metabolized by liver and stored as fat.
• Sugar Substitutes: risks of Aspartame, Saccharin, Stevia, Sucralose versus
  organic cane sugar, raw honey, and maple syrup.
• MSG: role in glutamate transmission in the brain, risk of transplacental
  toxic effects in pregnant women, and endocrine abnormalities.

Food Additives and Preservatives

• Food Dye No.2 and 4: dye in foods, eye shadow and lipstick, aluminum
  and severe allergies.
• Formaldehyde: a disinfectant and additive to extend shelf life.
• Glyphosphate: a pesticide, found in com and soy; packaged foods elevate
  risk of obesi!y.
• Titanium DIOxide: in processed salad dressings and coffee creamers;
  contamination with toxic lead and arsenic in rice and cereals.
• Coal Tar Dyes: food coloring, macaroni cheese products and cancer.
• Harmful Preservatives: BHA, Bill, TBHQ Propyl Gallate, Sodium
  Nitrite, and Parabens.
• Healthful Preservatives: antioxidants in natural foods and vitamins.

Food Storage

1. Bisphenol A (BPA): found in polycarbonate water bottles and beverage
   cans, releases zenoestrogens when heated; risk to babies and children.

• Styrofoam: heating releases the carcinogen, styrene.
• Polyethylene: a polymer in plastic bags and containers; effects of skin
  absorption; safe food storage practices.

Home and Health Environments

• Cosmetics: tretinoin, used to treat acne and age-related wrinkles; birth
  defects and risk of leukemia.

• Cell Phones: electromagnetic radiation and risk of brain tumors.
• Antimicrobial Soap: triclosan, skin absorption and antibiotic resistance.
• Bedding: formaldehyde in permanent pressed sheets, triclosan in
  antibacterial bedding, flame retardants in mattresses, pesticides in cotton
  sheets/sleepwear; benefits of an organic mattress.

II Polyvinyl Plastic: IV tubes, bags, catheters; heart and endocrine disorders.

• Dental: fluoride xylitol, toothpastes and mouthwash; beneficial probiotics.
• Detailed Risk Reduction Guidelines: protective phytochemicals,
  spices and herbs; best practices for safe water, milk, foods, food storage,
  additives, healthy homes and work environments.

ABOUT THE INSTRUCTOR

Dr. Merrily Kuhn received a doctorate in Physiolology followed by
doctorates in Naturopathic Medicine and Holistic Medicine. She
has taught graduate programs in pharmacology and complementary
medicine and has been affiliated with SUNY at Buffalo. As a practicing
Naturopathic Physician, Dr. Kuhn treats a ‘wide range of disorders
presented in this program.

Dr. Kuhn has developed and presented educational programs for
health professionals throughout the USA and is one of the nation’s
most popular lecturers in continuing education. An outstanding,
knowledgeable and humorous speaker, she presents key discoveries from
medicine and complementary medicine in clear and practical terms.

In addition to Q & A sessions in class, Dr. Kuhn will answer your
questions during the second half of the lunch break and by email after
the program concludes.

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