Vaccine Zombie video

Caught redhanded in a meat makeover scandal
EXCERPT:
Caught red-handed in a meat makeover scandal
HEATH ASTON
25 Apr, 2010 03:22 PM
BUTCHERS are using the illegal preservative sulphur dioxide to make old and greying meat look fresh.
A butcher in Yagoona has become the latest to be caught using the toxic additive - a major ingredient of battery acid - on beef mince.


Sainsburys claims victory race ban artificial additives products
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However, they have fallen into disrepute because of health concerns and a drive among consumers for better quality, natural food.
The Southampton experts claim the additives harm the 'psychological health' of children, holding back their progress at school and their ability to learn to read at a young age.

Cadbury Mars rid dangerous E numbers
EXCERPTs 2:
1) Two confectionery giants have promised to remove artificial additives from sweets including Starburst, Skittles, M&Ms, Maynards wine gums and Trident gum after research found harmful effects in children.
The decision by Cadbury Trebor Bassett and Mars represents a victory for the Daily Mail campaign for a legal ban on seven suspect E-number additives.
2) The ingredients under suspicion are the colours tartrazine (E102), ponceau 4R (E124), sunset yellow (E110), carmoisine (E122), quinoline yellow (E104) and allura red AC (E129), and the preservative sodium benzoate (E211).
Mars brands which currently use one or more of the additives include Starburst, Skittles and two verremovesions of M&Ms, peanut and Choco.
A spokesman said: "Starburst will be free from all artificial colours by the end of this year. Skittles will be free from all the artificial colours highlighted in the study by Southampton University by the end of this year.
"We have already removed four colours mentioned in the Southampton study from peanut and Choco M& Ms and we will E104 by the end of this year."

Xylitol
EXCERPT:
Introduction

Xylitol is a five-carbon sugar alcohol, a natural carbohydrate which occurs freely in certain plant parts (for example, in fruits, and also in products made of them) and in the metabolism of humans (1). Xylitol has been known to organic chemistry at least from the 1890's. German and French researchers were obviously the first ones who made xylitol chemically more than 100 years ago. This reaction was accomplished by means of sodium amalgam reduction of D-xylose (wood sugar). Owing to the obvious impurity of the then raw material, the first xylitol preparation was a syrupy mixture also containg small amounts of sugar alcohols other than xylitol. The definitive characterization and purification of xylitol to polarographic purity was accomplished already in the 1930's. The first successful crystallization of xylitol, after reduction of purified D-xylose, took place during the second world war. This product was not, however, a stable form of xylitol. A stable, crystalline form was obtained slightly thereafter.