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Wrong Peter Piper?

Peter W. Piper

Professor of Molecular Biology and Biotechnology

The University of Sheffield

HQ Phone:  +44 114 222 2000

Email: p***@***.uk

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

The University of Sheffield

Mappin Street

Sheffield, South Yorkshire, S1 3JD

United Kingdom

Company Description

We pride ourselves on the quality and safety of each property. We provide modern amenities in each property. Comfort in your room is important, so each of our bedrooms has new modern furniture, including wardrobe, drawer cabinets, a computer desk and an office...more

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Web References(89 Total References)


HealthEqualsHappiness.com Health Links

But research by Peter Piper, a professor of molecular biology at Sheffield University, found that the additive could switch off parts of DNA, the genetic code in the cells of living creatures, that could be linked to cirrhosis of the liver and Parkinson's disease.


Soda, Diet Soda, Flavored Water -

Professor Peter Piper, a professor of molecular biology and biotechnology at Sheffield University, rang a loud warning bell about it in 2007.
He tested the impact of sodium benzoate on living yeast cells in his laboratory. What he found alarmed him: the benzoate was damaging an important area of DNA in the "power station" of cells known as the mitochondria. "Data on Benzene in Soft Drinks and Other Beverages, " United States Food and Drug Administration. [11] Chris Mercer, New benzene test reveals flaw in FDA soft drinks investigation, Beverage Daily.com, April 19, 2006 [12] Martin Hickman, Caution: Some soft drinks may seriously harm your health, The Independent, May 27, 2007 [13] Peter W. Piper, Yeast superoxide dismutase mutants reveal a pro-oxidant action of weak organic acid food preservatives, Free Radic Biol Med 1999 Dec;27(11-12):1219-27 [14] Malik, V; Popkin, B. Sugar-Sweetened Beverages and Risk of Metabolic Syndrome and Type 2 Diabetes - A meta-analysis. Professor Peter Piper, a professor of molecular biology and biotechnology at Sheffield University, rang a loud warning bell about it in 2007. He tested the impact of sodium benzoate on living yeast cells in his laboratory. What he found alarmed him: the benzoate was damaging an important area of DNA in the "power station" of cells known as the mitochondria.


Drink Diet Coke Regularly? Maybe You Shouldn't. Here's Why... | A Girl's Digital Corner

"These chemicals have the ability to cause severe damage to DNA in the mitochondria to the point that they totally inactivate it - they knock it out altogether," Peter Piper, a professor of molecular biology and biotechnology at the University of Sheffield in the U.K., told a British newspaper in 1999.
The preservative has also been linked to hives, asthma, and other allergic conditions, according to the Center for Science in the Public Interest.


Drinking Water | Dehydration | Soft Drinks | Tea | Coffee | Health | Aging Skin Care

Now, Dr. Peter Piper, professor of molecular biology and biotechnology at Sheffield University, England, has released the results of his research on the impact of sodium benzoate on living yeast cells in his laboratory.
Professor Piper discovered that benzoate damaged an important area of DNA in the "power station" of cells known as the mitochondria. He told The Independent on Sunday, May 27, 2007: "These chemicals have the ability to cause severe damage to DNA in the mitochondria to the point that they totally inactivate it: they knock it out altogether. The mitochondria consumes the oxygen to give you energy and if you damage it -- as happens in a number of diseased states -- then the cell starts to malfunction very seriously. And there is a whole array of diseases that are now being tied to damage to this DNA -- Parkinson's and quite a lot of neuro-degenerative diseases, but above all, the whole process of aging." While referring to outdated tests done by the U.S. Food and Drug Administration and the World Health Organization, Professor Piper said, "The food industry will say these compounds have been tested and they are completely safe.


Calorie Free Drink Aren't Necessarily Healthy | Joisays Blog

A professor of molecular biology and biotechnology at the University of Sheffield in the U.K, Peter Piper, reveals that this preservative has the ability to cause cell damage; while the Centre for Science in the Public Interest warns that the preservative has been linked to hives, asthma, and other allergic conditions.


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