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Saturday, August 21, 2010

Vegetable Capsules Or Gelatin Capsules---O.K. Which One?

CONTENT="Vegetable Capsules or Gelatin Capsules"

ABSTRACT CONTENT="Here We examine the Difference between Gelatin Capsules And Vegetable Capsules"
KEYWORDS CONTENT="Gelatin Capsules,Vegetable Capsule, Empty Gelatin Capsules, Empty Capsules, Veggie Caps, Capsules, Gel Caps, size 0 gel caps"



The Natural, and Holistic Industries are booming and gaining ground on the established medical status quo, even in spite of the many obsticles, and stumbling blocks thrown in by supporters and backers of the medical chemical, pharmalogical industrial complex.

**(clinical references will be provided at end of article)

             While this "awakening" by the general public is truly wonderful, there is a dark side.
Yes, in all things there must be good, and bad, or positive and negitive. One can not be without the other.
             This model of existence does not have to apply to everything, and one of these areas is the use of Empty Capsules.
    "When offerred a choice, choose wisely" Get Informed. Ignorance may be bliss, but also can be deadly.

             Gelatin Capsules have been the medical pharmacuetical industrial complex standard for many, many years, and as a matter of fact the general consensus is that the general population preferrs to consume their medications in the form of capsules.

             Gelatin is also very inexpensive, and readily available for use in the manufacture of medical capsules. Gelatin has also been promoted widely as a Great protein source and has been used and marketed as the "golden calf" of the diet supplement industry to add a cheap form of protein to many of the commercially available protein shakes and amino acid supplements.
             In standard protein analysis testing for protein content manufacturers will add large amounts of gelatin to their powders to artifically "boost" the protein per scoop, however, Gelatin is not a bioavailable protein source and actually causes the human body to "loose" protein when consumed.
             It is also widely used in the cosmetics manufacturing industrial complex. It is one of the main ingredients in items such as lipstick, face creams, lotions, hair care products, and the like.
             Gelatin also is very pervasive in the food manufacturing industrial complex.  Google "Knox Gelatin" and a very interesting fact is that syncronized swimmers use Gelatin in their hair to keep it in place due to the fact that Gelatin does not dissolve in cold water.

Lets Move right on and get to the facts concerning Gelatin so that we may make our comparison to Vegetable based capsules:

Gelatin (spelled gelatine in some Commonwealth countries, from the French gélatine) is a translucent, colorless, brittle (when dry), nearly tasteless solid substance, derived from the collagen inside animals' skin and bones.
           It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed ( This means your body can not convert this substance) form of collagen, and is classified as a foodstuff, with E number E441. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
           Some dietary or religious customs forbid the use of gelatin from certain animal sources, and medical issues may limit or prevent its consumption by certain people.

Gelatin is a protein produced by partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle, pigs, poultry, goats, dogs, cats, (from animal shelters that have been put down) and horses. 
          Gelatin melts to a liquid when heated and solidifies when cooled again. If gelatin is put into contact with cold water, very little of the material dissolves.
         The solubility of the gelatin is determined by the method of manufacture. Typically, gelatin can be dispersed in a relatively concentrated acid. (stomach acids)

Uses


Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears and jelly babies.
          Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yoghurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.

         Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still used as a fining agent for wine and beer. Beside hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin.
         Gelatine was used for hardening paper in Colonial times.


Medical and nutritional properties


Amino Acid and Protein Composition

Although gelatin is 98-99% protein by dry weight, it has less nutritional value than many other protein sources. Gelatin is unusually high in the non-essential amino acids glycine and proline (i.e., those produced by the human body), while lacking certain essential amino acids (i.e., those not produced by the human body). It contains no tryptophan and is deficient in isoleucine, threonine, and methionine.
           The approximate non essential amino acid composition of gelatin is: glycine 21%, proline 12%, hydroxyproline 12%, glutamic acid 10% (MSG) **SEE Article on MSG HERE, alanine 9%, arginine 8%, aspartic acid 6%, lysine 4%, serine 4%, leucine 3%, valine 2%, phenylalanine 2%, threonine 2%, isoleucine 1%, hydroxylysine 1%, methionine and histidine <1% and tyrosine <0.5%. These values vary, especially the minor constituents, depending on the source of the raw material and processing technique.

         Gelatin is one of the few foods that cause a net loss of protein when eaten . In the 1960s, several people died of malnutrition while on popular liquid Gelatin Protein diets.
         The Deception: For decades, gelatin has been touted as a good source of protein.

In The USA, the Food and Drug Administration (FDA), with support from the TSE (Transmissible spongiform encephalopathy) Advisory Committee, has since 1997 been monitoring the potential risk of transmitting animal diseases, especially bovine spongiform encephalopathy (BSE) thru the use of Animal Rendering Plant Gelatins.

In 2006 the European Food Safety Authority (EFSA)  removed support for the 2003 request of excluding the skull and vertebrae of bovine origin older than 12 months from the material used in gelatin manufacturing.

GELATIN BASED CAPSULES: The Good & The Bad

The Good:
  • Cheaper Than Vegetable Capsules
  • Can Be Certified as Halal With Observance of Certain Religious Prayer and Slaughter Rituals. (the animal must be killed the correct religious way for example) 
  • Can Be Certified as Kosher With Observance of Certain Religious Prayer and Slaughter Rituals.
    (the animal must be killed the correct religious way for example)
The Bad:
  • Dead Animal  Based Product Derived from Animal Rendering Plants.
  • Over 10% of total weight of capsule is Glutamate (MSG)
  • Health Detrimental Protein Inhibitor
  • 90% of capsules marketed are produced in China By unlicensed, unregulated manufacturers that use Gelatin from unlicensed, unregulated Chinese Animal Rendering Facilities.
  • Glutamate (MSG) is a known Excitotoxin, and Bioaccumulator. It accumulates in the body tissues such as the brain.
  •  Increased Potential for transmission of BSE (mad cow disease) and TSE (Transmissible spongiform encephalopathy) to humans.
  • Can not be certified as Vegetarian Product.
  • Can not be filled with liquids or semi solids

Now We will Examine Vegetable Based Medicinal Capsules:

Vegetable based capsules are manufactured from HPMC. or hydroxypropyl methylcellulose. HPMC is basically s semisynthetic inert material consisting of purified water and plant fiber, or cellulose.
            Hypromellose is a solid, and is a slightly off-white to beige powder in appearance and may be formed into granules or made into water based films. The compound forms colloids when dissolved in water. It is 100%  non-toxic, but it is combustible.

            Hypromellose in an aqueous (purified water) solution of water and plant fiber, unlike methylcellulose which is a mixture of solvent chemicals and plant cellulose.

            HPMC is an excellent substitute for Gluten. It could easily replace Gluten in wheat, oat, barleys, and all cereals, although it is more expensive than gelatin derived gluten, and has been the historic reason for its non use in commercial bread production.
            Clinical studies also show that replacing Gluten with HPMC has vast cholesterol-lowering effects, and can improve the symptoms of Celiac disease of the small intestine (leading cause of anemia) but again HPMC is more expensive than Gluten as a bread rising agent.


Ophthalmic (Human Eye) Applications


          Hypromellose (HPMC) solutions were patented as a semisynthetic substitute for tear-film. Its molecular structure is predicated upon a base celluloid compound that is highly water soluble. Post-application, celluloid attributes of good water solubility reportedly aids in visual clarity. When applied, a hypromellose solution acts to swell and absorb water, thereby expanding the thickness of the tear-film.
          Hypromellose (HPMC) added to eye drops therefore results in extended lubricant time presence on the cornea, which results in decreased eye irritation, especially in dry climates, home, or work environments. On a molecular level, this polymer contains beta-linked D-glucose units that remain metabolically intact for days to weeks.
          On a manufacturing note, since hypromellose is a vegetarian substitute for gelatin, it is slightly more expensive to produce due to semisynthetic manufacturing processes. Aside from its widespread commercial and retail availability over the counter in a variety of products.
          Hypromellose 2% solution (HPMC)  has been documented to be used during surgery to aid in corneal protection and during orbital eye surgery. It is also used post eye surgery to promote the eye healing process.
         
          HPMC As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an excellent alternative to animal Gelatin. Its Codex Alimentarius code (E number) is E464.

VEGETABLE BASED CAPSULES: The Good & The Bad

The Good:
  • 100% plant based fiber and purified water.
  • 100% non toxic.
  • 100% animal product free
  • Is certified Halal
  • Is certified Kosher
  • Is certified Vegetarian
  • Used in eye surgery to promote healthy healing of cornea.
  • Used In eye drops to form superior natural tears.
  • Can replace disease causing gluten.
  • Will lower blood chloresterol levels when consumed regularly.
  • Produces capsules that can be filled with oils and semi-solids as well as powders.

The Bad:
  • More expensive than Gelatin

Now you have the knowledge to make an informed decision concerning the purchase of Gelatin Verses Vegetable based Capsules.

You can learn more concerning Vegetable based VeggiePure Capsules by visiting


www.capsulesenterica.com



  • de Silva DJ, Olver JM (July 2005). "Hydroxypropyl methylcellulose (HPMC) lubricant facilitates insertion of porous spherical orbital implants". Ophthal Plast Reconstr Surg 21 (4): 301–2. PMID 16052145.
  • Koroloff N, Boots R, Lipman J, Thomas P, Rickard C, Coyer F (June 2004). "A randomised controlled study of the efficacy of hypromellose and Lacri-Lube combination versus polyethylene/Cling wrap to prevent corneal epithelial breakdown in the semiconscious intensive care patient". Intensive Care Med 30 (6): 1122–6. doi:10.1007/s00134-004-2203-y10.1007/s00134-004-2203-y. PMID 15014864.
  • http://www.dow.com/dowexcipients/products/methocel.htm
  • Weiner, Myra L.; Lois A. Kotkoskie (1999). Excipient Toxicity and Safety. p. 8. ISBN 0824782100, 9780824782108
  •  
    Reddy, Indra K.; Riz̤ā Miḥvar (2004). Chirality in Drug Design and Development. pp. 21. ISBN 0824750624, 9780824750626.
  • NOSB TAP Review Compiled by OMRI: Hydroxypropyl Methylcellulose






     




     

Gelatin Capsules Cause Migraine Headaches

CONTENT="Gelatin Capsules Cause Migraine Headaches"

ABSTRACT CONTENT="Gelatin Capsules contain over 10 percent MSG by weight">
KEYWORDS CONTENT="Gelatin Capsules, MSG, Empty Gelatin Capsules, MSg in foods,what is MSG, MSG headaches, Gel Caps, size 0 gel caps"




Migraine Headaches from gelatin capsules?
         Yes, it would appear so.
Gelatin capsules are manufactured by the use of gelatin produced at the numerous rendering plants across the world today. The gelatin product is a confirmed source of MSG, or Mono sodium Glutamate. Well if you have not lived under a rock or in an far away jungle village, you have heard about MSG, and the many horrible reactions many adults and children have to this chemical preservative, and so-called food taste enhancer. I will bet that you have not heard that MSG also makes you FAT!
          Yes, Ladies it make syou fat, and women are affected by this wonderful trait of MSG in a ratio of 2 to 1 over men.
         MSG really came to light many years ago when the FDA had been investigating thousands of cases of an illness that had come to be known as "Chinese Restaurant Syndrome" it gained this infamous name due to the thousands of people that fell ill almost immediately after they had visited the local Chinese restaurant for a nice meal out.
          The ill effects are not discriminate, matter of fact all age groups are affected, however, the very young, seniors, and immune system depressed individuals are far more susceptible to the ill effects of MSG exposure.
          In April 1968, Robert Ho Man Kwok wrote a letter to the New England Journal Of Medicine, in which was the first time the term "Chinese Restaurant Syndrome" was used to address these illness to the J.O.M.
His Letter began:
              "I have experienced a strange syndrome whenever I have eaten out in a Chinese restaurant. The syndrome, which usually begins 15 to 20 minutes after I have eaten the first dish, lasts for about two hours, without hangover effect. The most prominent symptoms are numbness at the back of the neck, gradually radiating to both arms and the back, general weakness and palpitations............"
Mr. Kwok goes on to report excruciatingly painful migraine headaches.

(Robert Ho Man Kwok (1968). "Chinese restaurant syndrome". N. Engl. J. Med. 18 (178): 796.)

*****The Scientific community has determined that MSG is an "excitatoxin" or artificial stress promoter that leads to brain tissue damage and neurotoxicity. Glutamate also readily and quickly affects the cerebellum, and other areas of the brain within minutes of ingestion due to it's high absorbability in the intestinal tract leading to chronic diseases.

Excitotoxicity

Because glutamate is absorbed very quickly in the digestive tract, and MSG spikes blood plasma levels of glutamate. Glutamic acid is in a class of chemicals known as Excitotoxins, It also "accumulates in soft tissues and organs. High levels of MSG have been shown in studies to cause damage to areas of the brain unprotected by the blood brain barrier and that a variety of chronic diseases can arise out of this neurotoxicity There has been debate among scientists on the significance of these findings since the early 1970s, when John Olney found that glutamic acid caused damage to the brains of infant mice.

Other scientists including John Olney state that indeed primates are susceptible to excitotoxic damage and that humans concentrate excitotoxins in the blood more than primates. Based on these findings, they advised that humans are approximately 5-6 times more susceptible to the effects of excitotoxins than animals are. While they agree that typical use of monosodium glutamate does not spike glutamic acid to extremely high levels in adults, they are particularly concerned with potential effects in infants and young children and the potential long-term neurodegenitive effects of small-to-moderate spikes on plasma excitotoxin levels.

Obesity

In 2008, a collaboration between American researchers found a positive statistical association between MSG intake and obesity in humans: Prevalence of overweight was significantly higher in MSG users than in non-users. The majority of the affected test subjects were women.



  • Stegink LD, Filer LJ Jr, Baker GL (1985). "Plasma glutamate concentrations in adult subjects ingesting monosodium L-glutamate in consomme". American Journal of Clinical Nutrition 42 (2): 220–225. PMID 2862786.
  • Stegink LD, Filer LJ Jr, Baker GL (1987). "Plasma amino acid concentrations in normal adults ingesting aspartame and monosodium L-glutamate as part of a soup/beverage meal". Metabolism 36 (11): 1073–1079. doi:10.1016/0026-0495(87)90028-X. PMID 3670074.
  •  Himwich WA, Petersen IM (1954). "Ingested sodium glutamate and plasma levels of glutamic acid". Journal of Applied Physiology 7 (2): 196–199. PMID 13211498
  • Himwich WA, Petersen IM (1954). "Ingested sodium glutamate and plasma levels of glutamic acid". Journal of Applied Physiology 7 (2): 196–199. PMID 13211498
  • Nemeroff C, Miller Sanford A (ed.) (1980). "Monosodium Glutamate-induced neurotoxicity: Review of the literature and call for further research". Nutrition & Behavior (U.S. Food & Drug Administration): 177–211.
  •  Olney JW, Sharpe LG, Feigin RD (1972). "Glutamate-induced brain damage in infant primates". Journal of Neuropathology and Experimental Neurology 31 (3): 464–488. doi:10.1097/00005072-197207000-00006. PMID 4626680
  • Olney JW (1984). "Excitotoxic food additives — relevance of animal studies to human safety". Neurobehavioral toxicology and teratology 6 (6): 455–462. PMID 6152304
  • Olney JW (1990). "Excitotoxin-mediated neuron death in youth and old age". Progress in brain research 86: 37–51. doi:10.1016/S0079-6123(08)63165-9. PMID 1982368
  • Poon TK, Cameron DP (1978). "Measurement of oxygen consumption and locomotor activity in monosodium glutamate-induced obesity.". Am J Physiol. 234 (5): E532–4. PMID 645905
The symptoms of MSG exposure are fairly uniform.
  • burning sensations
  • numbness
  • tingling
  • feeling flushed
  • facial pressure or tightness
  • chest pain
  • extreme headache
  • nausea
  • rapid heartbeat
  • lung spasm resembling asthma or allergies
  • drowsiness
  • general weakness
Gelatin Capsules not only contain MSG as a preservative chemical they also contain over 20 other known solvents.

ORIGINS OF THE GELATIN USED

The gelatin that is used to produce these capsules, and is also the source of their name are RENDERING PLANTS. Animal Rendering Plants.

       The term for these capsules by people in the capsule business is "Animal Caps"










Pile of deceased pigs waiting transport to
the Rendering Plant



Dogs and Cats from dog Pounds

Rendering is a process that converts waste animal tissue into stable, value-added materials. Rendering can refer to any processing of animal byproducts into more useful materials, or more narrowly to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Rendering can be carried out on an industrial, farm, or kitchen scale.


The majority of tissue processed comes from slaughterhouses, but also includes restaurant grease and butcher shop trimmings, farms, and "other" sources. This material can include the fatty tissue, bones, hides, ect. as well as entire carcasses of animals condemned at slaughterhouses, and those that have died on farms, or other sources (dead stock), in transit, etc.

COLORED AND FLAVORED GELATIN CAPSULES:

Yes, colored Gelatin Capsules also contain large amounts of red, and blue toxic dyes, and titanium dioxide.
These dyes have been linked directly to many nerological disorders and titanium dioxide creates radicals. These radicals are scientifically proven to be carcinogenic.
Even with this scientific fact the FDA has allowed the use of these toxic chemicals in Gelatin Capsules thru this exemption:
Federal Register Final Rule - 71 FR 31927 June 2, 2006: Listing of Color Additives Exempt From Certification;
Effectively opening the door for abuse as the use of these toxic chemicals is no longer regulated.


I believe that with true knowledge concerning these Gelatin Capsules the choice for capsules that you would ingest would be Certified Vegetable Based Capsules or "plant caps" as they are termed by people in the capsule business.
I think it wise to research further on your own, but of course I welcome your comments or questions to further this discussion.

Please feel free to link to this article, and refer your family and friends to this forum.
Please return often for new articles.
The next article will be concerning over the counter supplements, and the hazards of binders and fillers.
Please visit http://www.capsulesenterica.com/ for more information concerning
100% Pure Vegetable Empty Capsules for your capsule needs and capsule filling machines.

http://www.capsuleenterica.com/