Canadians are being asked if they think a cancer-fighting enzyme should be added to junk food. Putting the enzyme asparaginase in baked and fried food is a “high priority” for Health Canada, the government said.

Asparaginase is used as a chemotherapy drug under the trade name “Elspar”. Side effects can include:

  • Nausea and vomiting
  • Allergic reaction (sudden onset of wheezing, itching, rash, face swelling, agitation, low blood pressure) 
  • Central neurotoxicity including depression, hallucinations, agitation, disorientation or seizure
  • Pancreatitis (inflammation of the pancreas)
  • Blood clotting disorders, increases risk of both bleeding and clotting.

The enzyme reduces the levels of L-asparagine, a precursor of the carcinogen acrylamide, which forms in starchy food that is baked or fried at high temperatures, such as bread, crackers, cookies, French fries and potato chips. But anti-food additive organizations have argued other means can also neutralize the damage of the carcinogen. The herb rosemary is also effective in reducing acrylamide content in food.

Visit this link to get started on a fabulous journey to personal transformation, naturally, simply and powerfully like many others before you. Double-Your-Money-Back Guarantee!!!