CBS News Vaccine Report

I belong to some really informative chat groups regarding the vaccine/pharmeceutical industry. Why? Because my family was harmed by vaccines.

No-Forced-Vaccination - no-forced-vaccination@yahoogroups.com and WeThePeopleUnitedForVaccinationSafety@yahoogroups.com. These two groups are regular people who have come together to form an on-line activists group to help fight the harm being done to not only our children but to everyone who may be or have been adversly effected by vaccines.

These groups have banned together to share real stories about real people on Matt Lauer's Wall. You can learn a whole heck of a lot by visiting Matt's Wall at http://www.facebook.com/NBCMattLauer

There was a post recently that had links to a CBS News report on the money connection in the vaccine industry.

It is well worth 3 minutes of your time -
CBS New Vaccine Report
http://www.youtube.com/watch?v=K1Hw-Q23S_s


Below is Gwen Olson Former Drug Rep. speaking about the pharmeceutial industry. Again, well worth 6 minutes of your time as it may save your life or the life of a loved one!
http://www.youtube.com/watch?v=AazObF_pHSU&feature=channel

Detox?.....Who, ME!?

You can imagine how many people I meet who have nutrition and health questions. While speaking with these people I have learned that they are very concerned with their health and the health of their families. What I have also learned is that there is no information, which is easily accessible; to help put them on the road to lifestyle change and long-term health.

Today with a large percentage of people of all ages, taking prescription drug medications, they are not being told of the possible toxic side-effects which can cause more complications than their original complaint. Well, if you see and listen to those ridiculous commercials, on television, you know what I mean about horrible side-effects.

Do you know why the pharmeceutical companies produce those commercials? I’ll tell you. But first I must give them credit for their marketing efforts. They target every person from every ethnic background, for every illness (even the made up ones!), from every walk of life, for any time of your life, and even your pets! Okay now that I’ve said that I’ll tell you why they do that. It is in their best interest to get you into the medical loop….profits! They tell you the horrible side-effects, over and over again, so that they become acceptable to you. Yes, the more you hear it, the more you process it, the more you start to make jokes about the side-effects and then they become normal, part of the prescription so to speak. You now think of theses side-effects as okay. It’s acceptable! They can’t sell you this stuff unless you believe it will help you and looking at the industry’s profits I think they have done a pretty good job with marketing. Oh, just a little side note here – Do you know what the 3rd leading cause of death in the US is? It’s medical and prescription drug complications! I don’t make this stuff up folks!

So you see what I mean by the Medical Loop? You are not feeling well. You go to the doctor. You get a prescription. You take the drugs. New side-effects. Go back to the doctor. Potential hospitalization. More meds. It’ a big loop!

The pharmaceutical company’s intention, with regard to the commercials, is to dumb you down in order for you to accept what these legalized drug pushers want you to accept. This scheme allows them to make the billions and billions of dollars off of an unsuspecting public. Sound crazy?.....There’s a prescription for that….just talk to your healthcare provider!

Now, on to why YOU should detox by::
Dr. Bob, the Drugless Doctor – www.druglessdoctor.com as he sums it up best –

One of the many side effects of medications is liver toxicity. Imagine you are taking a med to manage a symptom which creates a complication and the major detoxification organ in your body (the liver) becomes compromised. Now, this may be a surprise to you but here I go: any foreign substance that you put into your body that alters function and does not promote health must be cleared by the detoxifying organs in your body, i.e., your liver, kidneys and colon. The liver has several pathways to neutralize toxic material; some require protein, others sulfur – the bottom line is your liver neutralizes toxic material to a water soluble state that is released by your kidneys.
If you continue to eat sugar, trans fat, dairy products, GMO food, artificial sweeteners, preservatives, conventional food with herbicides and pesticides, municipal water, alcohol, medications, synthetic vitamins, stress, processed foods, sodas, cleaning products, breathing gas fumes, canned food (and the list goes on…) you would be wise to minimize whatever that is man-made from being put in or on your body. You see the process that creates an overload on the four major detoxifying systems which would also include the skin is not going to stop unless you make the wise choice to minimize the obvious ones. You should start by focusing on what you drink; I would suggest your primary beverage of choice would be water from a pure source. I would add a wedge of organic lemon to the water. The lemon water will promote liver function.
Next, I would create a plan for your grocery budget so you will be able to purchase organic food. The principal food you would want to modify or add to your list is any meat or marine product that is the chief focal point of your lunch or dinner meal. You would do best to primarily eat organic animal products; and for some of you who are really toxic, none at all. I am not a vegetarian, by the way. If you have lost your taste for meat or have decided to go meat free, make sure your diet is not focused on pasta and pastries. Eat a mid glycemic balance of bean, legumes and whole grains. Animal fat and flesh tends to cleave on to any chemical that has been injected or fed to the "livestock". I know that you can spend a bunch of money on "fast or franchise" food that is commonly processed. If you purchase the ingredients and actually create and cook the meals yourself, you have the potential to create healthier food and save money at the same time. This, of course, depends on what you buy and how you cook it. Engage children in food preparation; children will appreciate the experience. Take them shopping with you and involve them in creating meal plans. You will be excited as to how much they will participate and tell you how good the food tastes.
Detoxification is not about taking something - it is about eating fresh organic whole food that will create the least amount of stress to the whole system.---- Dr. Bob
Let’s talk about a Whole Body Detox - When should you detox? Well you can start a detox plan anytime but Spring and Fall are optimal times as the seasons change so does the body. With fall right around the corner why not consider a Whole Body Detox Program?
Below I have included a Toxicity Questionnaire. Feel free to take the test!
If you score high, you will really want to contact me and get on the road to Optimal Health.
If you don’t want to detox alone you can ask some of your friends and co-workers to have a Detox Party! You will be there to encourage one another, have fun and will save money as a group!
Contact me to Fall into health!!!
The questionnaires below are intended for educational purposes only and are not a replacement for primary care medical screening.



PART I: THE DETOX RISK QUESTIONNAIRE


How toxic might you be? How at risk are you? This part of the questionnaire helps to identify your toxic exposure and generic risks to toxicity based on your lifestyle and your body’s own detoxification efficiency. It takes time for our body to show symptoms of toxic overload. The process of doing this questionnaire may raise your awareness to your toxicity risk before your body shows symptoms. (Part II will address symptoms)


A. Dietary Habits

a. How many serves of refined “white foods” (white bread, sweet breakfast cereals, pasta, noodles, biscuits, pastries, cakes, white rice) do you eat typically per day? (Scale: none = 0, one to two = 1, three to four = 2, five or more = 3)
________

b. How many serves of red meat (not organic) do you consume per week? (including beef, pork, lamb, bacon, sausages) (Scale: none = 0, organic mostly less than five serves = 1, one to three = 1, three to six = 2, six to ten = 3, more than ten = 4)
________

c. How many serves of poultry and diary (not organic) do you consume per week? (including chicken, milk, egg) (Scale: none = 0, organic mostly less than five serves = 1, one to three = 1, three to six = 2, six to ten = 3, more than ten = 4)
________

d. How many total serves of fruits and vegetables do you consume per day? (Scale: five or more = 0, four = 1, two to three = 2, one to two = 3, less than one = 4)
_____¬___

e. I drink 7 to 8 glasses of liquid a day, not counting coffee or caffeinated beverages. (Water requirement formula: weight in kg x 30-35ml) (Scale: always = 0, less than that occasionally = 1, less than that half the time = 2, less than that everyday = 3)
________

f. I drink dehydrating beverages like coffee, tea or soda regularly. (Scale: never or almost never = 0, one to two cups a day = 1, two to three cups a day = 2, more than three cups everyday = 3)
________

g. I eat sugar (e.g. candies, chocolate, sugary drinks, sweetened cereals, etc) or use artificial sweetener. (Scale: Never or almost never = 0, Yes = 1, I eat something sugary all through the day = 2, I am addicted to sugar = 3)
________

Subtotal: ________

B. Toxic Exposure from Food and Water

a. What percentage of foods you eat is organic? (Scale: 100% = 0, 50% to 70% = 1, less than 50% = 2, less than 10% = 3)

________

b. How many serves of shellfish and local fish do you consume per week? (Scale: none = 0, organic and deep water only less than five serves = 1, one = 1, two to four = 2, five to seven = 3, more than seven = 4)
________

c. How often do you eat canned or frozen foods? (Scale: Rarely = 0, 5 to 7 times a month = 1, 3 – 7 times a week = 2)

________

d. How often do you eat foods containing MSG/artificial flavouring? (Scale: Rarely = 0, less than 4 times a week = 1, more than 4 times a week = 2)

________

e. My liquid consumption is from unfiltered water (boiled or unboiled). (Scale: Rarely = 0, 25% of the time = 1, 50% of the time = 2, Most of the time = 4)

________

f. I eat fast food and “junk food”. (Scale: Rarely = 0, two to three times per week = 1, four to five times per week = 2, more than ten times per week = 3)
________

g. I eat fried foods, barbecued/burned foods or foods cooked with reused vegetable oil. (Scale: Rarely = 0, two to three times per week = 1, four to five times per week = 2, more than five times per week = 3)

________


Subtotal: ________


C. Lifestyle Habits and Environmental Exposure

a. Your sleeping habit. Which describes you most? (Scale: a = 0, b = 1, c = 3, d = 4)

a. I regularly go to bed before 11pm and have adequate sleep.
b. I regularly go to bed between 12 to 2 a.m. and have adequate sleep.
c. I don’t go to bed at a regular time and I generally don’t sleep well.
d. I generally go to bed after 2 a.m. and am sleep deprived.

________

b. How often do you breathe fresh air or filtered air by a HEPA filter? (Scale: Rarely = 0, 75% of the time = 1, 50% of the time = 2, 25% of the time = 3, I am indoor most of the time and air is not filtered = 4)

________



c. How often do you take prescription drugs or eat meat that contains antibiotics? (Scale: Rarely = 0, Monthly = 1, Weekly = 2, Daily = 3, Daily & heavily = 4, Daily meat consumption and antibiotics almost every year = 5)

________

d. How often do you drink alcohol? (Scale: Rarely = 0, 5 to 7 times a month = 1, 3 – 7 times a week = 2, More than two glasses of wine or equivalent everyday = 3)

________

e. Do you smoke or are you exposed to second hand smoke? (Scale: Never = 0, Weekly or in the past = 1, Daily = 2, Daily and severely = 3)

________

f. How many mercury fillings do you have in your teeth? (Scale: None = 0, Removed = 1, less than three = 2, more than three = 3, more than five = 4)
________
g. Are you exposed to cell phones, computers, remote control etc every day? (Scale: No = 0, Yes = 1, Yes and severely = 2)
________

h. Are you exposed to dry-cleaned clothes, moth balls, fabric softener, fire retardant, polyester and/or perm press chemicals every day? (Scale: No = 0, Yes = 1, Yes and severely = 2)
________

i. How often are you exposed to petrochemicals and bleaches? (e.g. household cleaning products, skin care/cosmetics, female sanitary products)
(Scale: I use mostly organic and natural products = 0
About 50% of the products I use are organic = 1
About 30% to 50% of the products I use are organic = 2
None of the products I use are organic or chemical-free = 3)
________

j. I live or work in an environment with treated wood/particle board and conventional paint (Scale: No = 0, Yes = 1)
________

k. My work place or living place has been under renovation in the past year. (Scale: No = 0, Yes = 1, Both = 2)
________

l. I am exposed to foam pillows, mattresses or sofas daily. (Scale: No = 0, Yes = 1)

________

m. I use foam or plastic food containers daily and I use them for heated beverages or food. (Scale: No = 0, Yes but not with heat = 1, Daily and with heat = 2)
________

n. I am exposed to soft plastic disposable water bottle and clear plastic food wrap daily. (Scale: No = 0, Yes = 1)
________

o. I am exposed to mostly incandescent or fluorescent light and rarely get natural light or full spectrum light exposure. (Scale: No = 0, Yes = 1)
________

Subtotal: ________


D. How is your elimination system detoxifying?


1. Bowel Movements (Scale: a = 0, b = 1, c = 3, d = 4)

a. I have regular, well-formed soft bowel movements 2 to 3 times a day.
b. I have one bowel movement a day.
c. I have hard, difficult-to-pass movements once a day or once every other day.
d. I am constipated and only go every other or less often.

________

2. Urination (Scale: a = 0, b = 1, c = 3, d = 4)

a. I urinate large volumes of clear light yellow urine regularly throughout the day.
b. I urinate moderate amounts of yellow coloured urine 3-4 times a day.
c. I urinate small amount of dark, strong smelling urine a few times a day.
d. I urinate very dark and strong smelling urine once or twice a day.

________

3. Sweating (Scale: a = 0, b = 1, c = 3, d = 4)

a. I sweat easily and daily through exercise or saunas or hot baths.
b. I sweat profusely 2 – 3 times a week.
c. I sweat lightly a few times a week.
d. I don’t sweat easily and almost never break a sweat.

________

Subtotal: ________



E. Do you have a personal or family history of… (Scale 0 = No, 1 = Yes)

a. Breast cancer ¬________

b. Smoking-induced lung cancer ________

c. Other type of cancer ________

d. Prostate cancer ________

e. Food allergies, sensitivities, or intolerances ________

f. Environmental sensitivities ________

g. Parkinson’s, Alzheimer’s or other motor neuron disease, or multiple sclerosis ________

Asthma ________

h. Lupus, rheumatoid arthritis or other autoimmune disease
_________

Subtotal:________


Grand total: ________


Interpreting Your Toxicity Score:

Total 25 or lower: You have a low overall risk for problems relating to impaired detoxification.
Total 26 to 50: You detoxification system is at minimal to average risk. Doing the
i-Detox 9-Day program at least once a year would be beneficial to you.
Total 51 to 85: You are at significant risk for diseases and symptoms related to impaired detoxification. You may benefit from the i-Detox 9-Day program two to three times a year.
Total 85 or above: You show a high risk to toxicity and likely need further testing and medical supervision for a prolonged detoxification.


Proceed to Part II to take a more detailed assessment of your possible toxic load based on your symptoms.



Part II: TOXICITY QUESTIONNAIRE


Every person’s experience of symptoms is different. This questionnaire gives an indication of your toxicity level based on common symptoms related to toxicity and is not intended as a medical screening.

Take this before and after your detox program. It will help you to monitor the success of your detox efforts.

Rate each of the following symptoms based upon your health profile for the past 30 days.
POINT SCALE:
0 = Never or almost never have the symptom
1 = Occasionally have it, effect is not severe
2 = Occasionally have it, effect is severe
3 = Frequently have it, effect is not severe
4 = Frequently have it, effect is severe


DIGESTIVE TRACT _____ Nausea or vomiting
_____ Diarrhea or watery motions
_____ Constipation (less than one bowel movement daily)
_____ Bloated feeling
_____ Belching, or passing gas
_____ Intestinal/stomach pain
_____ Heartburn, indigestion Total: _____

EARS _____ Itchy ears
_____ Earaches, ear infections
_____ Drainage from ear
_____ Ringing in ears, hearing loss Total: _____

EMOTIONS _____ Mood swings
_____ Anxiety, fear or nervousness
_____ Anger, irritability, or aggressiveness
_____ Depression Total:_____

ENERGY _____ Fatigue/sluggishness
_____ Apathy, lethargy
_____ Hyperactivity
_____ Restlessness Total:_____

EYES _____ Watery or itchy eyes _____ Swollen, reddened or sticky eyelids
_____ Bags or dark circles under eyes
_____ Blurred or tunnel vision
(does not include near- or far-sightedness) Total:_____

HEAD _____ Headaches
_____ Faintness
_____ Dizziness
_____ Insomnia Total:_____
HEART _____ Irregular or skipped heartbeat
_____ Rapid or pounding heartbeat
_____ Chest pain/blocked arteries Total:_____

JOINT/MUSCLES _____ Pain or aches in joints or lower back _____ Arthritis
_____ Stiffness or limitation of movement
_____ Pain or aches in muscles
_____ Feeling of weakness or tiredness Total:____

LUNGS _____ Chest congestion
_____ Asthma, bronchitis
_____ Shortness of breath
_____ Difficulty breathing Total:_____

MIND _____ Poor memory
_____ Foggy headedness, poor comprehension
_____ Poor concentration
_____ Poor physical coordination
_____ Difficulty in making decisions
_____ Stuttering or stammering or slurred speech
_____ Difficulty in learning Total: _____

MOUTH/THROAT _____ Chronic coughing
_____ Gagging, frequent need to clear throat
_____ Sore throat, hoarseness, loss of voice
_____ Coated tongue, or discoloured gums, lips
_____ Swollen lymph glands
_____ Canker sores, mouth ulcers Total:______

NOSE _____ Itchy nose
_____ Stuffy nose
_____ Sinus problems
_____ Hay fever/Sneezing attacks
_____ Excessive mucus formation Total:_____

SKIN _____ Acne or red spots on face or body parts
_____ Brown “age/liver spots” on hands or face
_____ Hives, rashes, or eczema
_____ Flushing or hot flashes (not related to menopause)
_____ Body odour
_____ Hair Loss
_____ Greasy skin
_____ Excessive sweating Total:_____

WEIGHT _____ Compulsive eating or drinking
_____ Cravings certain foods
_____ Overweight
_____ Difficulty to lose weight (weight doesn’t shift) _____ Water retention
_____ Underweight, poor appetite Total:_____


OTHER _____ Frequent illness or long recovery time
_____ Recreational drug cravings (including tobaaco and alcohol)
_____ Frequent or urgent urination
_____ Genital itch or discharge
_____ (For female only) Heavy periods Total:_____

GRAND TOTAL : _____


Interpreting Your Toxicity Score:

Total 10 or lower: Congratulations! Your sign of toxicity is low. You may continue your lifestyle and use the i-Detox 9-Day program without the Liver Flush once a year for maintenance.
Total 11 to 20: You are showing mild level of toxicity. You may use the i-Detox 9-Day program once to twice a year.
Total 21 – 40: You are showing mild to moderate level of toxicity. You may use the i-Detox 9-Day program two to three times a year.
Total 41 – 80: You are showing moderate to high level of toxicity. You can benefit from our detox program and may extend it to two weeks or longer, and repeat again in a year, depending on your post-detox score. You may also be suffering from some food intolerances. Food allergy tests and treatment may be considered. You are advised to see a health professional experienced with allergies and detoxification.
Total 80 or above: You are showing signs of severe toxicity. While this program will be beneficial to you and is best if extended beyond 9 days, you may need to address other health issues before starting the detox program. Consultation with an experienced professional is highly recommended.



MEDICAL DISCLAIMER


The Designs For Health Detox program:

While this program is designed to be safe to use for most people, you are recommended to see your health care provider and make sure you don’t have any contraindications for following the program.

Do not do this program if you are:

 Pregnant
 Breastfeeding
 Recovering from a recent operation
 Below the age of 18 (consult a professional to customize a program for you)



The information contained in this document is intended for educational purposes only. It is not intended to diagnose or treat any disease, illness or injury. The author accepts no responsibility for such use.

The Five Worst Foods To Grill

Three out of four American households own a barbecue grill, according to the Health, Patio, & Barbecue Association. Yet many consumers are unaware that grilling some popular food items can produce cancer-causing compounds called heterocyclic amines (HCAs). Which foods contain the highest concentrations of HCAs? To answer that question, nutrition professionals with The Cancer Project determined the level of HCAs found in commonly grilled foods.

Background
HCAs, a family of mutagenic and cancer-causing compounds, are produced during the cooking of many animal products, including chicken, beef, pork, and fish. In January of 2005, the federal government officially added HCAs to its list of known carcinogens.

Findings
Cancer Project nutritionists determined that many commonly grilled foods contain alarmingly high levels of HCAs. This table lists the five foods containing the highest levels.

The Five Worst Foods to Grill
Food HCAs ng/100g*

Chicken breast, skinless, boneless, grilled, well done 14,300 ng/100g2
Steak, grilled, well done 810 ng/100g3
Pork, barbecued 470 ng/100g4
Salmon, grilled with skin 166 ng/100g5
Hamburger, grilled, well done 130 ng/100g3

*100g portion equals about 3.5 ounces grilled

Safer Alternatives for Grilling
Other foods produce undetectable levels or negligible concentrations of HCAs when they are grilled. These include soy-based veggie burgers, veggie brochettes, and portabello mushroom “steaks.” These healthy vegetarian alternatives are also low in fat and cholesterol.

Grilled Meat High in HCAs
Grilled meat yields some of the highest concentrations of heterocyclic amines (HCAs).6 These compounds form when a combination of creatine (a specific amino acid found in muscle) and sugars, which are both found naturally in meats, are heated during cooking.7 Grilling is particularly carcinogen-forming because the process involves high heat and long cooking times. Nearly all meats, including chicken and fish, produce significant amounts of HCAs when tossed on the grill.

Meat that is grilled, fried, or oven-broiled often produces large quantities of HCAs.8,9,10 The longer and hotter the meat is cooked, the more these compounds form. The major classes of HCAs include amino-imidazo-quinolines, or amino-imidazo-quinoxalines (collectively called IQ-type compounds), and amino-imidazo-pyridines. Within these families, MeIQx and PhIP are the members most abundantly found in cooked meats.

High meat intake has been correlated with increased risk of cancer, particularly of the breast and colon.11 While the fat in meat is most commonly associated with cancer risk, HCAs also play a role. As known mutagens, HCAs can bind directly to DNA, cause mutation, and promote cancer initiation.12

Because HCA concentration increases with heat and time, it would be expected that well-done meat would increase the risk of cancer. This is exactly what researchers have found. In a recent review of 30 epidemiologic studies investigating the link between well-done meat consumption and cancer at various sites, 80 percent showed a positive correlation.13

Plant-Based Foods Yield Negligible HCAs
Since creatine, one of the ingredients for the formation of HCAs, is mostly found in muscle tissue, it is not surprising that grilled veggie burgers and other vegetarian foods contain either no HCAs or negligible levels.6

Choosing plant-based foods instead of meat also lowers cancer risk in other ways. Not only are vegetables low in fat and high in fiber, they also contain many cancer-fighting substances. Carotenoids, the pigment that gives fruits and vegetables their dark colors, have been shown to help prevent cancer. Beta-carotene, present in dark green and yellow vegetables, helps protect against lung cancer and may help prevent cancers of the bladder, mouth, larynx, esophagus, breast, and other sites. Many studies have found that diets rich in fruits and vegetables and low in animal fat cut cancer risks.

Other Dangers of Grilled Meat
Grilling meat also produces other types of food mutagens. Grilling or broiling meat over a direct flame results in fat dropping on the hot fire and the production of polycyclic aromatic hydrocarbon-containing flames. Polycyclic aromatic hydrocarbons (PAHs) adhere to the surface of food; the more intense the heat, the more PAHs are present.14They are widely believed to play a significant role in human cancers.15A fairly consistent association between grilled or broiled, but not fried, meat consumption and stomach cancer implies that dietary exposure to PAHs may play a role in the development of stomach cancer.11

Hotdogs Contain Other Carcinogens
While HCAs do not form in grilled hotdogs, these highly processed meat products contain other carcinogens. Nitrates and N-nitroso compounds, preservatives found in processed foods such as hotdogs and sausages, have long been recognized as potent carcinogens.16 Increased dietary intake of processed meats have been linked to increased cancers at various sites, including the colon,17 the pancreas,18 and the gastrointestinal tract.19

Red Meat Increases Cancer Risk
Red meat increases the risk of cancer. Recent studies show that red meat can increase colon cancer risk as much as 300 percent.20 While dietary factors such as the fat content and the lack of protective fiber in red meat are considered significant contributors, HCAs were specifically found to increase colon cancer risk.21

Chicken and Fish Increase Cancer Risk
Many people switch to chicken and fish, believing these to be healthier alternatives to beef. But that is not the case. On the grill, chicken produced more than 10 times the amount of the carcinogenic heterocyclic amines found in grilled beef. Furthermore, nearly all the HCAs detected were in the form of PhIP, which has specifically been implicated in breast cancer risk.12 This increased PhIP formation is likely due to the fact that chicken contains a large amount of phenylalanine, tyrosine, and isoeucine, amino acids that contribute to HCA formation. Fish also contains significant amounts of creatine, one of the other main ingredients for the formation of the carcinogens; not surprisingly, fish showed significant HCA formation as well.

What Should Go On the Grill?
Consumers who want to reduce their cancer risk need not give up grilling. Reducing exposure to carcinogens is as simple as grilling veggie burgers instead of hamburger, or a thick portabello mushroom instead of a steak. Steering clear of animal products is a key step in avoiding heterocyclic amines, polyaromatic hydrocarbons, nitrosamines, and other cancer-promoting substances. For healthy recipes, go to PCRM's great recipes for the grill and picnic basket.

References:
1. U.S. Department of Health and Human Services, Public Health Service, National Toxicology Program. 2005. 11th Report on Carcinogens. Available at http://ntp.niehs.nih.gov/ntp/roc/toc11.html.
2. Sinha R, Rothman N, Brown ED, Salmon CP, Knize MG, Swanson CA, Rossi SC, Mark SD, Levander OA, Felton JS. High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method. Cancer Res. 1995 Oct 15;55(20):4516-9.
3. Sinha R, Rothman N, Salmon CP, Knize MG, Brown ED, Swanson CA, Rhodes D, Rossi S, Felton JS, Levander OA. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings. Food Chem Toxicol. 1998 Apr;36(4):279-87.
4. Murray S, Lynch AM, Knize MG, Gooderham MJ. Quantification of the carcinogens 2-amino-3,8-dimethyl- and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in food using a combined assay based on gas chromatography-negative ion mass spectrometry. J Chromatogr. 1993 Jul 2;616(2):211-9.
5. Kataoka H, Nishioka S, Kobayashi M, Hanaoka T, Tsugane S. Analysis of mutagenic heterocyclic amines in cooked food samples by gas chromatography with nitrogen-phosphorus detector. Bull Environ Contam Toxicol. 2002 Nov;69(5):682-9.
6. Nagao, M and Sugimura, T. Food Borne Carcinogens: Heterocyclic Amines. John Wiley & Sons, Ltd. New York: 2000.
7. Jagerstad M, Skog K, Grivas S, Olsson K. Formation of heterocyclic amines using model systems. Mutat Res. 1991;259:219-33.
8. Skog KI, Johansson MAE, Jagerstad MI. Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence, and intake. Food and Chem Toxicol 1998;36:879-96.
9. Robbana-Barnat S, Rabache M, Rialland E, Fradin J. Heterocyclic amines: occurrence and prevention in cooked food. Environ Health Perspect 1996;104:280-8.
10. Thiebaud HP, Knize MG, Kuzmicky PA, Hsieh DP, Felton JS. Airborne mutagens produced by frying beef, pork, and a soy-based food. Food Chem Toxicol 1995;33:821-8.
11. World Cancer Research Fund. Food, nutrition, and the prevention of cancer: A global perspective. American Institute of Cancer Research. Washington, DC: 1997.
12. Felton JS, Knize MG, Salmon CP, Malfatti MA, Kulp KS. Human Exposure to Heterocyclic Amine Food Mutagens/Carcinogens: Relevance to Breast Cancer. Environmental and Molecular Mutagenesis. 2002: 39;112-118.
13. Knize MG, Felton JS. Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat. Nutr Rev. 2005 May;63(5):158-65.
14. World Cancer Research Fund. Food, nutrition, and the prevention of cancer: A global perspective. American Institute of Cancer Research. Washington, DC: 1997.
15. Norat T, Riboli E. Meat consumption and colorectal cancer: a review of epidemiologic evidence. Nutr Rev. 2001 Feb;59(2):37-47
16. Forman, D. Dietary exposure to N-nitroso compounds and the risk of human cancer. Cancer Surv. 1987;6(4):719-38.
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