Recent Harvard studies support the phosphate theory.
When I first wrote my book: Calcification: The aging factor,
I received a mixed response: People who actually tried the
regimen outlined in my book were claiming to see improvement
in their health problems. While skeptics called the information
"unsubstantiated." But recent studies at Harvard
university have corroborated what I have been saying all along:
That Phosphate food additives are a major factor in soft tissue
calcification, which in turn can accelerate the aging process
and contribute to a myriad of health problems. Click
here is view this report first hand.
Basically, phosphates are substances that contain a high
level of the mineral phosphorus. Phosphorus is an essential
mineral, but like iron and many other nutrients, too much
can be harmful. Almost all processed foods contain phosphate
additives. Phosphates act as leavening agents that "fluff
up" foods such as cakes, biscuits, breads and pancakes.
Unlike yeast recipes, such as sourdough, phosphates have no
taste and can be used for a wide variety of baking products,
such as prepared doughs, pizzas and cake mixes. These include
most lunch meats, and most prepared foods. Milk products naturally
contain a high level of phosphorus, and most cheese products
add additional phosphates, thus adding "insult to injury."
here to read my report on milk.
The phosphate theory is a well-respected theory. In fact,
there is an old saying among nutritionists that says: soft
drinks cause soft bones. This is because soft drinks contain
a high level of phosphoric acid. Phosphorus is a mildly acidic
mineral and high levels can lower the body's PH factor. Fortunately,
our body's have a built in defense: When the level of acid
gets too high, our body's use alkaline minerals such as calcium
and magnesium to buffer the excess acid. While this may prevent
acute toxicity, it can result in chronic calcification of
our soft tissues. It does this by drawing calcium out of our
bones to buffer the acidity. So not only do we lose calcium
from our bones, but that calcium is then deposited in our
soft tissues, thus resulting in calcification of our soft
tissues. We know for a fact that most calcifications such
as those affecting the coronary arteries are usually composed
of calcium phosphate. We know that people with kidney disease
are often put on phosphate restricted diets, as they have
a much harder time eliminating phosphates from their bodies.
It is a well-known fact that people with kidney problems often
have a higher incidence of soft tissue calcification. These
people are often given phosphate-binding agents to help them
get rid of the excess phosphates. The mineral magnesium acts
as a natural phosphate-binding agent, and it does so without
any side effects. 100 milligrams of magnesium should be taken
with every meal to prevent the absorption of phosphates from
the diet. Click
here for more information.