These are the ingredients related to Coolsense/Oxygen Mouthwash (16 oz)
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Preservative - Benzoic Acid and its salts Headaches Intestine Upset May increase hyperactivity in affected children. Asthmatics sometimes react badly. Be cautious if you suffer from allergies or intolerances.
Grapefruit Seed Extract
Grapefruit seed extract (GSE), also known as citrus seed extract, is a liquid derived from the seeds, pulp, and white membranes of grapefruit. While there has been no scientific demonstration of efficacy, this extract has been claimed by some practitioners of alternative medicine to possess antibacterial, antiviral, and anti-fungal properties. Indeed, it has been recommended by some nutritionists for the treatment of candidiasis, earache, throat infections, and diarrhea. Some natural food retailers claim this extract to be a safe, natural, and an effective preservative. Recent studies have identified synthetic preservatives in commercial grapefruit seed extracts. When preservatives were not present in some of the extracts, laboratory tests found the natural extracts to have little or no natural antimicrobial attributes of their own. An early proponent was Dr. Jacob Harich (1919-1996). Some of the manufacturers of GSE have claimed that their extract has compounds nearly identical to benzethonium chloride but a 2001 study overviewed by chemist G. Takeoka and run by fellow researchers has documented that commercial GSE preparations contain the synthetic compound benzethonium chloride that couldn’t have been made from GSE. Nonetheless, promoters from book authors to cosmetic companies continue to affirm that citrus seed extract has strong natural healing properties despite lack of scientific or clinical evidence.
Hydrogen peroxide (H2O2) is a very pale blue liquid which appears colorless in a dilute solution, slightly more viscous than water. It is a weak acid. It has strong oxidizing properties and is therefore a powerful bleaching agent that is mostly used for bleaching paper, but has also found use as a disinfectant, as an oxidizer, and in rocketry (particularly in high concentrations as high-test peroxide (HTP)) as a monopropellant, and in bipropellant systems. The oxidizing capacity of hydrogen peroxide is so strong that the chemical is considered a highly reactive oxygen species.
Mint Natural Flavoring
The FDA does not require companies to disclose ingredients of color or flavor additives so long as all the chemicals in them are considered by the agency to be GRAS (”generally recognized as safe”) enabling companies to maintain secrecy of formulas. It also hides the fact that flavors often contain more ingredients than the foods to which they give taste. A typical artificial strawberry flavor contains over 30 chemicals. According to manufacturer safety data sheets those chemicals cause eye irritation, corneal damage, eye burns, skin irritation, severe / permanent damage to digestive tract, gastrointestinal irritation, gastrointestinal tract burns, CNS depression, neurological effects, liver abnormalities, cardiac abnormalities, or other harm. Natural flavor, according to the FDA, must be derived entirely from natural sources (herbs, spices, fruits, vegetables, beef, chicken, yeast, bark, roots, etc). Consumers prefer to see natural flavors on a label out of a belief they are more healthful. Natural flavor is not necessarily more healthful or purer than an artificial flavor. Almond flavor when derived from natural sources may contain traces of hydrogen cyanide, a deadly poison. When derived by mixing oil of clove & amyl acetate, it does not. Natural flavors and artificial flavors are often manufactured at same chemical plants. Flavor manufacturing may also involve biotechnology, using enzyme reactions, fermentation, & fungal and tissue cultures. Flavors created by these methods are considered natural flavors by the FDA. In addition to flavor chemicals also think about genetic engineering of food, DNA or gene alteration, and medicines and hormones given to cows, cattle, hogs, and chickens. What affect does it have upon us? Some are suspected causes of cancer or other problems. When a natural flavor or artificial flavor is added to a food or drink the resultant processed food is no longer natural & is potentially harmful.
Purified water can come from any source, including spring water, well water, seawater, or municipal water. This source water is then processed by reverse osmosis or deionization to produce a water that is indistinguishable from distilled water from any other source. Purified water contains no dissolved solids. Purified water may also be unhealthy because minerals and ions are being pulled out of it due to reverse osmosis.
The human body needs ions for the brain to function properly. Many of these ions are attained through water, often under the name electrolytes. Distilled and purified water lack these ions, so prolonged ingestion of distilled or purified water may lead to brain malfunction.
Used as antiseptic, as a food preservative and to disguise taste, as of poor-quality food; orange soft drinks contain a high amount of it, up to 25mg per 250ml; also in milk and meat products, relishes and condiments, baked goods and lollipops; used in many oral medications including Actifed, Phenergan and Tylenol; known to causes nettle rash and aggravate asthma. Headaches Intestine Upset May increase hyperactivity in affected children. Asthmatics sometimes react badly. Be cautious if you suffer from allergies or intolerances.
Stevia (also called sweetleaf, sweet leaf or sugarleaf) is a genus of about 150 species of herbs and shrubs belonging to the Asteraceae (sunflower) family, native to subtropical and tropical South America and Central America (north to Mexico). As a sweetener, stevia’s sweet taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or liquorice-like aftertaste at high concentrations. With its extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Stevia also has shown promise in medical research for treating such conditions as obesity and high blood pressure. Stevia has negligible effect on blood glucose, therefore it is attractive as a natural sweetener to diabetics and others on carbohydrate-controlled diets. However, health and political controversies have limited stevia’s availablility in many countries; for example, the United States banned it in the early 1990s. Stevia is widely used as a sweetener in Japan, and it is now available in the US and Canada as a food supplement, although not as a food additive.
Vegetable glycerin is a colorless, odorless, viscous, nontoxic liquid with a very sweet taste and has literally thousands of uses. Glycerin is an alcohol and is used as a preservative in the food industry, as well as a sweetener: it is very sweet, yet it contains no sugar. This makes it an ideal sweetener for patients who cannot take sugar, such as the increasing number of Candida sufferers. Vegetable glycerin is said to be the “only acceptable sweetener” for Candida patients. This is a wonderful sugar substitute used in many of the recipes. It is not metabolized in the body like sugar or artificial sweeteners, so it does not form toxic elements to stress bodily functions. It does contain 80 calories per tablespoon so if one is diabetic calories must be taken into account. Also, add it at the end of any recipe that is cooked on the stove top to preserve sweetness.