Veggie Cap Crap – How Supplements Can Harm You

FINALLY!!!!  Others are catching on to this supplement hijacking. Veggie capsules are the furtherest thing from ever being any kind of vegetable.  Calling a product vegan because of these capsules are some of the biggest lies and scam ever.

VEGETARIAN CAPSULES MADE FROM:
HPMC — Hydroxypropylmethylcellulose — is derived from pure cellulose of either pine or poplar, AND NON Digestible.

Veggie Cap Crap – How Supplements Can Harm You
by Dr. Dennis Clark 30 Comments

https://herbscientist.com/veggie-cap-crap-supplements-can-harm/

Veggie-capsVeggie cap composition can cause stomach discomfort, gas, bloating, and diarrhea. If you have ever felt oversensitive to certain supplements, the capsule that contains them may be the culprit. So-called ‘vegetable capsules’ were created in a misguided attempt to replace those nasty, animal-based gelatin capsules that supplements used to come in. This move has been more harmful than helpful, because ‘veggie caps’ are not as natural as the supplement manufacturers want you to believe.

A Personal Experiment
You CAN do this at home.

I never even considered that veggie caps could be a problem. That is, until I did a simple experiment. It started with the observation that when I took a boatload of supplements at one time, I got NASCAR-fast burning diarrhea racing through me. Frankly, this kept me from taking my supplements as regularly as I would have liked.

I always suspected vitamin C as the culprit, since this is a common side effect of taking too much of this vitamin without building up tolerance to it.

For some reason, though, I started to wonder about all the veggie cap material that I was also taking with my supplements. To check out this out, all I did was disassemble all of my supplement capsules and dump their contents into a liter of water. This is what I drank down over a few hours and … VOILA! … discovered that it caused no digestive problems whatsoever.

Hmm.

Of course, in this Age of Google, I soon found forums and blog comments where lots and lots of other folks reported the same difficulties when taking supplements in veggie caps.

Now for the Shocker
All of the following sentiments about veggie caps are absolutely untrue!

“Veggie caps are easily digested.”

“Veggie caps are all natural.”

“Veggie caps are soooo much better for you than gelatin caps.”

These are marketing-based claims designed to feed the oversimplified beliefs of the “plants are cleaner” crowd.

Here is what I found out to be the real truth about veggie caps.

They are made of a substance called hydroxypropyl methylcellulose, which is described as follows on Wikipedia:

Hypromellose, short for hydroxypropyl methylcellulose (HPMC), is a semisynthetic, inert, viscoelastic polymer used as an ophthalmic lubricant, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products. As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin.

Got all that? Here is some more enlightenment.

The driving reason behind the creation of veggie caps was to provide a substitute for gelatin caps. Gelatin is derived from collagen, which comes from animals. Remember the good old days, when Jell-O was a great gelatin-based treat? Fast forward to modern times, whereby collagen-based supplements are wonderful for the health of our joints, bones, skin, and nails. Yup, plain old Jell-O was the first collagen supplement.

Gelatin is easily digestible. If not, then generations of children would have suffered untold digestive harm from constant diarrhea and its consequent dehydration. Deadly.

The Reality of Veggie Cap Chemistry
Hydroxypropyl methylcellulose is made by starting with cellulose, which comes from plants. Cellulose is completely indigestible by humans. Altering cellulose by adding hydroxy, propyl, and methyl moieties does nothing to change that.

Veggie caps are therefore 100% indigestible!

HPMC is what we call a ‘semi-synthetic’ substance. It is not a natural substance!

Indigestible, semi-synthetic substances are not necessarily inert. In fact, they often provide fuel for colon bacteria that can digest a lot of things that pass through our system untouched. This is apparently what happens to veggie caps. That may not seem so bad until you realize that a colon bacterial bloom creates metabolic gases and acids that result in bloating and diarrhea.

This is why veggie caps are NOT better for you than gelatin caps!

What is Actually Better for You?
Gelatin capsules. Plain and simple.

Our bodies already have the ability to digest, absorb, and reassemble collagen. That’s why eating Jell-O always made for better nails. That’s why collagen supplements support the health of bones, joints, skin, and nails.

Ultimately, that is why gelatin capsules are superior in every way to veggie caps when it comes to health benefits.

What to Do
You can do several things to reduce your consumption of veggie caps when taking supplements.

Since supplements in veggie caps are hard to avoid, then do what I do. Disassemble them and dump the contents into a glass of water.
Buy bulk powders whenever you can.
Buy supplements in softgels. Softgels are still made from gelatin.
Buy supplements that are already in liquid.*
*The main caveat for liquid supplements is to watch out for other ingredients, especially sweeteners. Most non-sugar sweeteners will act on our system the same way that veggie caps to.

Regardless of how you reduce or eliminate veggie caps from your supplement protocol, you will be better off when you do so.

Be well,
Dr. D

A Powerhouse of "Other Ingredients"

BEWARE of most pre-made supplements now!

Dear Supplement companies...

Please clean up your act and supplements at once! Other people are finding out about this hijacking of supplements and are taking action by boycotting and some are doing what we do by making their own.

We know the intention, by those who wish to harm us, in this undermining and hijacking of our health, all in the name of profit and greed.

That makes some of you no better than Big pHARMa.

Take heed now and do the right thing!

Sincerely,

Pissed off customers

A Powerhouse of "Other" Ingredients!

Example...
Other Ingredients: Microcrystaline Cellulose, Dicalcium Phosphate, Magnesium Stearate.

Here is a example of more REAL BAD ingredients...

Cyanocobalamin should have been highlighted too.
By the way, Standard Process has started adding cellulose to some of their supplements.
I had to throw away a HUGE bottle of Drenamin because of it. ADHS by Biotics Research has been adding it too. We are beyond disgusted with all these companies doing things like this to undermine our health.
http://www.synergychiros.com/blog/post/nutritional-supplements-not-created-equal.html

Why does nearly EVERY supplement company have to put all these other ingredients in?  Especially cellulose!
http://messiahmews.blogspot.com/search?q=Cellulose

Microcrystaline Cellulose is a DNA disrupter.  Tony Pantalleresco has the proof in his independent research with references on his websites.
http://augmentinforce.50webs.com/Herbs%20plus%20and%20Beadwork.html

Problems with cellulose...

Nano tech (from vaccines, chemtrails, GMOs, and glysophates) utilizes the cellulose and turns it into a building block internally and over time you're breaking down at an accelerated rate (coming UNGLUED). It starts with colon then reproductive then brain and then respiratory.

Nanotech is binding to the cellulose in the veg caps too, and we have to do our own filtering out by re-encapsulating products ourselves. We have to empty out any supplement from a veggie cap into a gelatin cap. That is if the celluose is listed at part of being the capsule. Sometimes it's in the actual mix and/or tablet and in that case, the products are unable to be saved. We have thrown away MANY supplements because of this.

Hypromellose is another: http://newresearchfindingstwo.blogspot.com/2012/11/veggie-capsules-may-be-far-from-natural.html

From Tony Pantalleresco... This is the end game. The AI running things here wants total assimilation and this nano tech that is integrating with us, is the means to essentially interface direct with a human--the mark of the beast is assembling in us the finale to the uplink will be some kind of verichip direct interface with the nano build up this is why I am feverishly on this to get it down and get it out. (Paraphrased from Tony Pantalleresco).

Note: Tony says he finds no problem with magnesium stearate, so that one could be iffy.

Dr Mark Hyman on cellulose...
http://drhyman.com/blog/2010/07/04/health-foods-that-are-dangerous-for-your-health/

Dr. Mark Hyman is also a frequent speaker on some these Health Talks Online summits, btw, which I've been posting on here.

THIS is what you SHOULD SEE on supplement labels...
Other Ingredients: None

Fill your own gelatin capsules so you can:

Custom mix ingredients
Use quality and fresh ingredients
Save money by encapsulating bulk ingredients
Avoid use of binders or excipients

For instructions and tips on filling oils and capsule sizing...

http://capsuleconnection.com/home-capsule-machine/the-capsule-machine.html
http://capsuleconnection.com/professional-capsule-machines.html

Please take heed and clean up the supplements.

Earlier discussions with two of my sisters we talked about companies and bad products. We were talking specific about coffee and teas. I told them about how there are many who wish to corrupt God's creation. So many have sold their soul because of money, greed and corruption. And that even some of the natural supplement companies are in on it too, which is why I have spent hours upon hours researching ingredients, etc...

I know I keep saying this, but every time someone wants to show me this new thing and that, and then I find out that it's utter shit, so it really pisses us off. And I have a HUGE bug up my ass about this too.

For the love of God people, please research this!

Veggie" Capsules May Be Far From "Natural"

Here's another bad ingredient in supplements and/or their "veggie caps". Now it's time to pick on another shit thing called Hypromellose...

http://newresearchfindingstwo.blogspot.com/2012/11/veggie-capsules-may-be-far-from-natural.html

Now... get it why I have a bug up my ass about all of  this?

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Veggie" Capsules May Be Far From "Natural"Veggie" Capsules May Be Far From "Natural"

Posted on:
Sunday, November 4th 2012 at 4:00 am
Written by:
Dr. Rivkah Roth

Use of Semi-synthetic "Hypromellose" in Supplements, Vitamins, Medications and Foods Adds Up!

Initially used in small amounts, hypromellose today accumulates in uncontrolled, possibly excessive amounts from accumulated daily consumption of vitamin, mineral and supplement capsules, time-released prescription medicines, eye drops and lubricants, growing use in gluten-free, egg-free, and other processed foods—not to mention the daily exposures to commercial and environmental uses.

Industrial Uses of Hypromellose

Primary commercial uses of hypromellose as a water retention, binding and lubricating agent include:

* construction materials
* paints
* coatings
* cement binders
* gypsum products
* tile adhesives

Pharmaceutical and Commercial Uses of Hypromellose

Increasingly, hypromellose figures as the only or main ingredient of non-animal derived gel capsules (so-called "veggie capsules") in natural supplements and prescription medicines.
Other common uses include the coating of prescription medicine tablets and suppositories, injected joint lubricants, a large selection of eye drops and ophthalmic solutions, and more.

In short, we find hypromellose in:

• pharmaceuticals[1] [2] [3]
• eye drops and tear films[4] [5] [6]

Results. The toxicity ranking of the tear substitutes correlated in all assays. The ATP assay was the most sensitive, followed by ethidium cell permeability, and finally the esterase activity. Preserved hypromellose was more toxic than the unpreserved preparation. Among natural tear substitutes, natural saliva was most toxic. Isotonic saliva and 50% serum were of similar toxicity, and 100% serum was least toxic. Natural tear substitutes were—except for natural saliva—less toxic than unpreserved hypromellose. Hypotonicity, but not amylase, was the major toxic effect associated with saliva. The dilution of serum with chloramphenicol induced toxicity.[7]

dental applications[8]
foods (especially "gluten free" or "egg free")

• cosmetics
• cleaners
• detergents.

Not a "Natural" Compound

Hypromellose is chemically extruded from wood and/or cotton fiber. Although it is chemically extruded it is considered "safe for vegetarians" and, unfortunately, represented in a superficial manner as "natural."
The Codex Alimentarius lists hypromellose under carbon based substances as E464. The FDA has considered it "G.R.A.S." (generally recognized as safe)—without any further need for proof of harmlessness, even in larger amounts (see the following research conclusions arrived at by—note!—DOW Chemicals).

On the basis of the summarized toxicology literature as well as the JECFA toxicological evaluation of modified celluloses, including HPMC, Dow concludes that HPMC is GRAS for general use in food of at intake levels up to 20 g/p/d (GRAS Notice No. GRN 000213).[9]

So, the decision becomes ours on how much, if any, we are willing to ingest or use topically.
Hypromellose or hydroxypropyl methylcellulose (HPMC)[10] is an inert, viscous and elastic semi-synthetic phthalate[11] polymer. Latter is worth repeating.
Please note: Hypromellose classifies as:

• a semi-synthetic and
• a polymer and
• a phthalate!

Are the designations of "Polymer" and "Phthalate" raising warning flags yet?

Food for Thought

As we have seen, hypromellose is finding common use as an emulsifier and thickening agent in medications, foods and commercial products as well as a slow-release mechanism[12] of choice for a huge number of supplements and prescription medications.
Most commonly we encounter hypromellose as a gelatinous solution. When dissolved in water, it forms a homogenous colloid.
However, in its solid (powdered) state, the higher its concentration, the lower the temperature[13] required to turn it into a combustible and prompt a powerful reaction when confronted with oxidizing particles and agents.
Latter particularly raises concerns when we consider the natural acidity and temperatures in excess of the specified threshold of 25 degrees Celsius inside our gastrointestinal tract.
The fact that hypromellose is a semi-synthetic does not make it "only half as dangerous" when compared to any full synthetics. It still is a polymer, a broad class of compounds that includes everything from synthetics plastics (Bakelite, neoprene, nylon, polyethylene, polypropylene, PVC, synthetic rubber, silicon) to the natural polymers such as amber, cellulose (wood, paper), natural rubber, shellac, silk, wool.

Unknown Interaction Between Bio-Polymers and Synthetic Polymers

Semi-synthetic polymers such as hypromellose closely resemble natural "biopolymers" (polynucleotides, polypeptides, polysaccharides, etc.) such as are involved in the formation of our DNA and RNA.
To date we do not know if there is any danger of our body misinterpreting the semi-synthetic hypromellose as a natural polymer and replacing part of our genetic structure.
Still not concerned about this semi-synthetic potentially masquerading as natural building blocks?
Due to the fact that hypromellose has been classified as GRAS by the FDA there is little relevant research available when it comes to comparing natural with semi-synthetic polymers.
Safety assessments of hypromellose intake vary. Differing from the above quoted DOW Chemical research results, a 2007 research estimates it at 5mg/kilogram bodyweight/day[14] based on rat research.
However, semi-synthetic compositions change and new safety ratings are yet to be established. What does not seem to enter new research is the ever increasing cumulative daily intake from "natural" supplements, prescription medications, glutenfree and other processed food products, and environmental exposures.

Make-Believe[15] Foods Partially "Artificial"

With the increase in non-celiac and/or celiac glutensensitivity, food manufacturers experiment with hypromellose as a gluten replacement in bread dough[16] [17] [18] due to its ability to trap liquids and the air bubbles formed by yeast.
Unverified predictions claim that hypromellose-containing whole grain breads will lower cholesterol levels. Clearly, such an assumption is open to interpretation:

• Is it indeed the presence of the semi-synthetic polymer hypromellose that lowers cholesterol levels?
• Is it the fiber part of hypromellose that affects the cholesterol levels?
• Is the drop in cholesterol levels due to the polymer not being absorbed?
• Or, is there a link with gluten and avoidance of glutens that lowers cholesterol levels?

These are some of those research questions that are not addressed by questionable research assumptions and that show how results can create false impressions, lead to false conclusions, and result in increased use of a questionable substance.

What happened to the Hippocratic Oath of "Do No Harm"?

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Resources

• [1]  http://www.ncbi.nlm.nih.gov/pubmed/23078551 Drug Dev Ind Pharm. 2012 Oct 19. [Epub ahead of print] Production of extended release mini-tablets using directly compressible grades of HPMC.

• [2]  http://www.ncbi.nlm.nih.gov/pubmed/22652130 Int J Pharm. 2012 Sep 15;434(1-2):503-6. Epub 2012 May 28. On the performance qualification of hypromellose capsules.

• [3]  http://www.ncbi.nlm.nih.gov/pubmed/22342777 Eur J Pharm Biopharm. 2012 May;81(1):184-9. Epub 2012 Feb 11. Supersaturation in human gastric fluids.

• [4]  http://www.ncbi.nlm.nih.gov/pubmed/17868503 Curr Med Res Opin. 2007 Nov;23(11):2629-36. Efficacy, tolerability and comfort of a 0.3% hypromellose gel ophthalmic lubricant in the treatment of patients with moderate to severe dry eye syndrome.

• [5]  http://www.ncbi.nlm.nih.gov/pubmed/16898402 Ophthalmic Surg Lasers Imaging. 2006 Jul-Aug;37(4):344-6. Artificial tear gel as a gonioscopic and contact lens ophthalmoscopy fluid.

• [6]  http://www.ncbi.nlm.nih.gov/pubmed/23079749 Eye (Lond). 2012 Oct 19. doi: 10.1038/eye.2012.211. [Epub ahead of print] The effect of pH, dilution, and temperature on the viscosity of ocular lubricants-shift in rheological parameters and potential clinical significance.

• [7]  http://www.iovs.org/content/42/5/948.abstract Toxicity of Natural Tear Substitutes in a Fully Defined Culture Model of Human Corneal Epithelial Cells

• [8]  http://www.ncbi.nlm.nih.gov/pubmed/21138358 J Periodontol. 2011 Jul;82(7):963-8. Epub 2010 Dec 7. Evaluation of novel adhesive film containing ketorolac for post-surgery pain control: a safety and efficacy study.

• [9]  http://dowac.custhelp.com/app/answers/detail/a_id/6513/~/methocel-upper-limit-on-the-amount-of-hypromellose-in-a-pharmaceutical

• [10]  http://www.chemicalland21.com/specialtychem/finechem/HYDROXYPROPYL%20METHYLCELLULOSE%20PHTHALATE.htm Product Identification

• [11]  http://www.ncbi.nlm.nih.gov/pubmed/22169271 Environ Health Perspect. 2012 Mar;120(3):379-84. Epub 2011 Dec 8. Identification of phthalates in medications and dietary supplement formulations in the United States and Canada.

• [12]  http://www.ncbi.nlm.nih.gov/pubmed/23072204 Int J Pharm Compd. 2012 Sep-Oct;16(5):434-7. Compounding of slow-release niacinamide capsules: feasibility and characterization.

• [13]  http://www.ncbi.nlm.nih.gov/pubmed/22961412 AAPS PharmSciTech. 2012 Sep 8. [Epub ahead of print] Effect of Formulation Conditions on Hypromellose Performance Properties in Films Used for Capsules and Tablet Coatings.

• [14]  http://www.ncbi.nlm.nih.gov/pubmed/17723258 Food Chem Toxicol. 2007 Dec;45(12):2341-51. Epub 2007 Jul 26. Safety assessment of hydroxypropyl methylcellulose as a food ingredient.

• [15]  http://www.ncbi.nlm.nih.gov/pubmed/21189014 J Agric Food Chem. 2011 Jan 26;59(2):741-6. Epub 2010 Dec 28. Physical and sensory properties of all-barley and all-oat breads with additional hydroxypropyl methylcellulose (HPMC) β-glucan.

• [16]  http://www.ncbi.nlm.nih.gov/pubmed/22671523 J Food Sci. 2012 Jun;77(6):C684-9. doi: 10.1111/j.1750-3841.2012.02739.x. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.

• [17]  http://www.ncbi.nlm.nih.gov/pubmed/22111686 Int J Food Sci Nutr. 2012 Jun;63(4):491-7. Epub 2011 Nov 24. Using white sorghum flour for gluten-free breadmaking.

• [18]  http://www.ncbi.nlm.nih.gov/pubmed/21535827 J Food Sci. 2011 Apr;76(3):E274-82. doi: 10.1111/j.1750-3841.2011.02088.x. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?

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