Natural Health Remedies

Natural Health Remedies

For Your Body and Mind

Margie Garrison

"The Arthritis Lady"

The information contained on this site is not presented by a medical practitioner and is for educational and informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read.

Your Success Links.com, Inc. - 11424 - 115th Street N - Largo, FL 33778

Add Natural Health Remedies
To Your Favorites

Articles For March 2009

March 26, 2009

March 19, 2009

March 12, 2009

March 5, 2009

Newsletter Index

"Amazing Secrets To Fantastic Health"

Alternative Health Newsletter

Natural Health Articles

Vitamins / Supplements

Weight Loss / Diet

More articles are being added all the time, so check back often

Home Page

Natural Health Remedies

Free Health Information

Newsletter Index

Other Links of Interest

Contact Us

The Question of Dairy Products

From Sherry Brescia

I got a great question yesterday that's worth sharing:

*******************

"I have recommended your eating plan to several people because I believe it works. Today I did it again and I was asked why dairy products are discouraged on this plan and I didn't know how to answer.

Would you please respond so that I can share it with my friend?

Thank you. Margaret"

*******************

SB: Absolutely, Margaret. There are so many health problems caused by dairy products, it's hard to know where to begin. But I'll try.

Cow's milk (which includes skim, 1%, 2%, whole, chocolate milk, light cream, heavy cream and half and half) and all other dairy products (including cheese, ice cream, sour cream, cream cheese, custard and yogurt) are ALL acid forming foods.

Note that this includes raw dairy products too---they might be more "pure" and haven't been subjected to the denaturing of pasteurization, but they still are acid-forming.

There are mountains of studies linking the consumption of dairy products to heart disease, cancer, arthritis, migraines, allergies, asthma and other respiratory conditions.

These are all classic examples of illnesses caused or worsened by acid.

Dairy products also coat your mucus membranes and result in thick, slow-moving mucus build-up.

This is the primary reason why so many children constantly have, runny, stuffy noses and ear infections--their bodies can't deal with the mucus and end up all inflamed.

Unfortunately, mainstream medicine hasn't been educated in how foods affect the body (odd but true)...so most doctors, educated primarily in drug therapy, just prescribe antibiotics or create small holes in kids' ear drums and insert tubes (called a myringtomy) to drain the pus and mucus.

So they ignore the cause and mask the symptoms, and your child suffers as a result. Often with permanent hearing loss in later life.

Listen, if your kids have frequent colds, stuffy noses, sinus infections and ear infections, here's something that will actually help them--take them off of dairy and you'll see a HUGE difference.

Dairy products are also high in cholesterol and fat, and contain no fiber whatsoever.

Now, the Diary Council wants to make sure huge profits continue to be made, so dairy is touted as a health food.

Attractive, slim celebrities are paid bundles to paint fake milk moustaches on their upper lips and pose with the caption "Body by milk."

That sure is an interesting claim...

Cow's milk, by nature is designed to take an animal (a cow) that weighs between 80-100 pounds at birth to a 550 pound calf within 6-10 months.

Cow's milk also has 300 times more casein than human milk. Casein is a thick, gooey substance that helps form huge bovine bones.

But inside a human, it's nearly impossible to digest and creates a tremendous amount of acid in the stomach.

Now, one of the scare tactics used by the dairy industry is that dairy products are essential to make sure you have enough calcium.

This is simply not true. Patently false. The truth is--and this is backed up by the medical records of millllions of arthritis sufferers--the more milk you drink, the less calcium you have in your bones. Fact.

This is partly because the calcium in dairy products (or any other source such as supplements) is basically useless in an acidic body. Dairy takes calcium, it doesn't give it.

You see, when your body is overrun with acid, it leeches alkaline minerals, including calcium, from your bones and organs to neutralize the acid.

So you don't get the benefit of the calcium from dairy or any calcium supplement either, because it's used up in the fight against acid too.

There are literally hundreds of thousands of pages written on the dangers of dairy products.

The bottom line is this: Dairy products are NOT good for you. They are NOT a health food. And they're NOT essential to get calcium.

They are the perfect food to eat if you want to be sick, overweight and diseased.

Now if you're having dairy withdrawal just from reading this, relax...

Great Taste No Pain is here to help.

If you must have dairy...if you "can't live without it," the Great Taste No Pain manuals show you how to eat them to minimize their harmful effects.

GTNP also suggests delicious healthy alternatives to dairy that you'll truly love.

And if calcium is your priority, you're all set because the GTNP recipe book contains delicious recipes featuring alkaline, calcium-rich foods. And with your body being more alkaline by eating the GTNP way, you'll actually be able to USE that calcium too.

*******************

Sherry Brescia is the author of Great Taste No Pain and host of the radio show "Let's Talk Health with Sherry Brescia" on iamhealthyradio.com.

She has over 20 years experience in the medical research field, and cured herself from IBS in 1992 by changing her diet and eating the way she now teaches in her Great Taste No Pain system.

Sherry has made it her life's mission to help others with digestive challenges by educating them about the role of diet in overall health and the importance of an alkaline pH.

*******************

Hawthorn Berries

By Nini Yau Meiyi

Before we used Hawthorn Berries as a supplement, let us take a look at its medical effects and side effects.

Hawthorn Berries or Crateagus which how it is termed in its scientific name . Throughout history, Hawthorn Berries has a reputation of both a symbol of hope and as a symbol of evil, Christians regarded the plant as a scared because due to the belief that it is furnished with Christ crown of thorns. A member of the roseance family, Hawthorn Berries contains Vitamin B and C complex, arattagein , carotene flavonoids and sugars and it is also used as a weight loss or reduce water retention by expelling excess salt from the body. Hawthorn Berries also can maintain cholesterol levels and aid in digestion.

Hawthorn Berries are used since the nineteen century to support the heart and to normalize cardiovascular functions. Till today, Hawthorn Berries is still one of the most valuable medical herbs that is used in the treatment of congestive heart failure circulatory disorders. Hawthorn is considered as a cardio tonic herb, the flowers and berries are used in traditional medicine to treat irregular heartbeats, high blood pressure , chest pains, hardening of arteries and congestive heart failure. Some of the medical benefits of hawthorn Berries are they are thought to be a great herb for heart as this flavonoid rich food is tissue specifically for the heart and the vascular system. It also strengthens these issues and removes the inflammation on them. Hawthorn itself is also used to treat people with insomnia who have difficulty sleeping in the night. It is considered a cardiac tonic for all heart related issues. It has a strong antioxidant power to remove unwanted acids from the body. It is also an excellent inflammatory medicine and should be used in all cases of inflammation.

Hawthorn however has their own side effects to when it is taken unknowingly to a person who suffers from a low blood pressure because of the hawthorn strengths and effects on the heart, people with low blood pressure may not be able to take it. Hawthorn itself although regards as a safe medicine, other side effects such as nausea , sweating, fatigue and rashes do develop on unexpected occasion so it will be better to watch for the symptoms and stop taking the medicine when it really do occurs to the one taking it or we should consult our doctor beforehand to ask whether is it safe before consuming it.

Fibromyalgia

By: Susun Weed

"Dear woman," Grandmother Growth's voice seems to float in the deepening twilight, echoing, reverberating, ringing in your ears. "Bring me your soreness. Bring me your pain. Bring your aches to me. Bring your burdens. Bring all you can no longer stand, can no longer bear, can no longer carry, can no longer shoulder, can no longer be responsible for. Give it to me. Put it down. Let us sit in council together and listen to the stories your pain tells. Menopause is a journey which requires you to pack light. Heavy things - bitterness, regret, vengeance, clinging to pain - will make your travels wearisome and bring you down. Take only the stories. Leave the rest behind. Burn the soreness in your hot flashes. Let it leave you. This is the Change. Let it change you, dear woman; let it change you."

Step 0: Do Nothing

Women dealing with fibromyalgia have less pain if they sleep in a completely dark room. If that's impossible, wear a sleep mask.

Step 1: Collect Information

The chronic pain disorder I called "sore all over" when I wrote this section ten years ago is now big news. Ninety percent of the 4 million Americans dealing with this debilitating, frustrating condition - known as fibromyalgia - are white women, and many of them are menopausal.

Neither cause nor cure for fibromyalgia is known. It is not a disease but a range of symptoms characterized by chronic, widespread pain on both sides of the body, above and below the waist. (As one of my apprentices put it: "But I don't hurt in all those places at once. The pain moves around. I never know where it will be next.") Some women have a low fever in addition to pain. More than half of those with fibromyalgia also suffer from headaches, endometriosis, and/or irritable bowel syndrome.

The symptoms of fibromyalgia are quite variable, making diagnosis difficult. (Orthodox diagnosis is predicated on finding soreness at specific trigger points.) Fibromyalgia mimics aspects of multiple sclerosis, Parkinson's disease, arthritis, hepatitis C, hypothyroidism, lupus, polymyalgia rheumatica, and early dementia. Many women with fibromyalgia are told their distress is "all in your mind."

It isn't in your mind (alone). Menopause can leave you feeling like you've been beaten on. Muscles respond to hormonal changes by feeling sore and cranky. Sleep loss can make you ache. (Non-restorative sleep is a hallmark of fibromyalgia.) Lack of calcium (and other minerals) can make your bones ache. Whether you are dealing with these challenges, or the greater problem of fibromyalgia, why not give Wise Woman Ways a try? The remedies listed here have been remarkably successful in helping many women.

"People with fibromyalgia aren't just sensitive to pain; they also find loud noises, strong odors, and bright lights aversive." - Daniel Clauw, MD, Director: Chronic Pain and Fatigue Research Center, Georgetown University

Step 2: Engage the Energy

Having a support group is one of the strongest factors in keeping fibromyalgia under control.

Homeopathic Arnica is an amazing remedy for sore and aching muscles. Daily use of homeopathic Rhus toxicodendron reduced pain by 25 percent in those with fibromyalgia.

Make a list of things you are sore (upset, angry) about. Where do these things live in your body? With the help of an experienced bodyworker, loosen those places. Women with fibromyalgia are very likely to be survivors of trauma (sexual or domestic violence, alcoholism).

Go back to your Mother. Float in the ocean. Lie belly down on the earth. Naked. Let her ease you. Let her heal you.

Listen to a relaxation tape. Have someone show you how to do the yoga position called the "Corpse Pose". Learn how to bring yourself to a deep state of inner quiet and peaceful mind.

Hypnotherapy can help you gain some degree of mental control over their symptoms. Cognitive behavior therapy is also helpful.

Step 3: Nourish and Tonify

Consistent use of nourishing herbal infusions, especially comfrey leaf and stinging nettle, in place of coffee, tea, and sodas is the single most effective thing I know for mitigating and overcoming fibromyalgia.

Gentle exercise - walks, yoga or tai chi practices - keeps muscles from weakening and becoming more painful. Experts suggest starting with as little as three minutes a day, and gradually building to at least four sessions of five minutes each per day. Persist; the reward is worth it.

Regular consumption of yogurt also proves very helpful for those with fibromyalgia. Perhaps it is due to yogurt's ability to strengthen and nourish immunity; some suspect fibromyalgia is a result of immune system malfunction.

Magnesium is a critical nutrient for preventing pain in muscles and connective tissues. Legumes, whole grains, leafy greens and nourishing herbal infusions - like nettle and oatstraw - are the best sources.

Moxibustion is also known as needleless acupuncture. Safe and easy to do at home by yourself, moxibustion gives fast relief from sore joints and aching muscles. It not only relieves pain but tonifies, decreasing future pain and gradually effecting a "cure." You can buy a moxa "cigar" at an Oriental pharmacy or health food store. Bring the glowing end of the moxa (after lighting it) near the painful area and move it around in small slow spirals until the heat becomes too intense. (This may take a few minutes or many.) Pain relief is usually immediate and often lasts for twelve or more hours.

Step 4: Stimulate/Sedate

Tinctures of willow bark or spirea (1-2 dropperfuls/1-2 ml is a dose) are highly recommended as important green allies by women dealing with fibromyalgia.

St. Joan's wort tincture - not capsules, not the tea - is a powerful ally for women with fibromyalgia. It is one of the best muscle relaxants I have ever used. A 25-30 drop dose not only stops but also prevents muscle aches. I have used it as frequently as every twenty minutes (for ten doses) when the occasion has necessitated it. St. Joan's wort prevents soreness when taken after exercise; and even better if taken before. I take a dose every hour while on an airplane to prevent muscle aches and jetlag.

Regular massage from an experienced therapist stimulates the circulation of blood and energy, relieves pain, reduces fatigue, and eases stiffness. Avoid deep tissue massage; it increases pain. Light strokes and gentle myofascial releases are more helpful. Chiropractic manipulations are of little benefit.

Massage with heated stones and other heat treatments works wonders for some women. For others, cold treatments work better (but not too cold, and not for too long either, please).

Ginger compresses, hot or cold, stir up circulation and mobilize the body's own healing agents to take action and ease your pain. I grate several ounces of fresh ginger into simmering water, cook it gently for ten minutes, then soak a cloth in the liquid and use that as an application to the sore area.

The National Institute of Health lists fibromyalgia as one of the few conditions that acupuncture can relieve.

If lying down sleep makes the pain worse, slip into something relaxing: valerian, skullcap, or St. Joan's wort tinctures, up to a dropperful/1 ml of any one, repeated twice if needed.

Step 5a: Use Supplements

A study found little benefit from those with fibromyalgia taking either SAM-e or 5-HTP (5-hydroxytryptophan - a precursor to serotonin). Do not use 5-HTP if you are taking St. Joan's/John's wort.

Lack of sleep can quickly aggravate symptoms of fibromyalgia. (See Step 0.) If sleep confounds you, melatonin at bedtime, the lowest dose you can get, may help.

Step 5b: Use Drugs

Essential oil of lavender was recommended by several women who have dealt with fibromyalgia for many years. Dilute with jojoba or olive oil and use as a rub.

Orthodox treatment of fibromyalgia relies heavily on drugs, primarily antispasmodics, antidepressants and muscle-relaxants. But Celebrex, Vioxx, Valteran, amitriptyline (Elavil), fluoxetine (Prozac), vanlafaxine (Effecor), trazadone (Desyrel), alprazolam (Xanax), and cyclobenzaprine (Flexeril) can adversely affect the liver and disrupt the immune system.

Non-steroidal anti-inflammatory drugs such as ibuprofen do not reduce fibromyalgia pain for most women.

Tramadol (Ultram) is a drug which addresses both the altered brain chemicals and the pain signals of those with fibromyalgia.

Step 6: Break and Enter

Beware invasive diagnostic tests. Many women report enduring endless rounds of tests trying to put a name to their pains with no success and at the price of physical, mental, and emotional distress.

Injections of lidocaine, a drug that temporarily numbs nerves, are effective in relieving fibromyalgia pain for some women. Injections of capsaicin (from cayenne) relieve pain by destroying nerve endings.

Susun Weed

PO Box 64

Woodstock, NY 12498

Fax: 1-845-246-8081

Visit Susun Weed at: www.susunweed.com;and www.ashtreepublishing.com

Vibrant, passionate, and involved, Susun Weed has garnered an international reputation for her groundbreaking lectures, teachings, and writings on health and nutrition. She challenges conventional medical approaches with humor, insight, and her vast encyclopedic knowledge of herbal medicine. Unabashedly pro-woman, her animated and enthusiastic lectures are engaging and often profoundly provocative.

To find other free health content see e-healtharticles.com

Power Smoothie Recipe

By Dr. Ben Kim

One of nature's most nutritious foods are raw, organic eggs. Eggs are rich in healthy protein, healthy fatty acids, lutein (a phytonutrient that's needed to support optimal vision), and a number of vitamins and minerals, including vitamin B-12 and selenium.

It's best to use eggs that are produced by birds that are free to roam around on a farm - these eggs are typically more nutrient-dense than factory farmed eggs, and are far less likely to be contaminated by pathogens.

If you're worried about eating eggs raw, please keep in mind that raw, organic eggs have been eaten for thousands of years by people of many different cultures throughout Europe and Asia. Russians and Koreans are particularly fond of them.

Enjoy the many health benefits of eating raw, organic eggs with the following recipe for a power smoothie - you're not likely to taste the eggs in this delicious and nutritious smoothie.

Ingredients:

2 organic eggs

1 ripe banana (frozen chunks if you like smoothies extra creamy)

2 tablespoons of frozen blueberries

1/3 cup of water or almond milk, or however much you need to get all ingredients to blend together

Directions:

Blend all ingredients for 20 seconds, or until you have a nice smoothie. That's it. Enjoy. :)

Please note: If you are concerned about becoming deficient in biotin due to the presence of avidin in raw egg whites, have your egg yolks raw and cook your egg whites. While avidin can bind onto biotin and prevent its absorption into your bloodstream, you will still be getting biotin whenever you eat foods that contain it and don't eat raw egg whites at the same time.

Generally, it's best not to eat raw eggs every day; I have found that having one or two raw eggs two or three times a week is plenty for the average person. I don't generally recommend having raw eggs every day, as this does increase one's risk of developing a biotin deficiency.

Natural Health Experts

Meet the experts and read eye-opening articles that will help you become and stay healthy.

Acid Reflux

Acupuncture

Alternative Medicine

Arthritis

Back Pain

Blood Pressure

Cancer

Dance & Movement Therapist

Feng Shui

Fitness

Heart Health

Headache

Holistic Health

Ingredient Safety

Nutrition

Self-Esteem

Resilience

Weight Loss

More To Come!!!

An Organic Egg Really Does Do Your Body Good

By Dr. Ben Kim

If you've been staying away from eggs because you're afraid of raising your blood cholesterol level, I encourage you to review my article on what most doctors won't tell you about cholesterol.

The truth is that organic eggs are abundant in the following health-promoting nutrients:

Healthy protein and fat

Vitamins A, D, B12, B2, niacin, and folate

Lutein and zeaxanthin, which are yellow and orange carotenoids that can reduce your risk of developing cataracts and age-related macular degeneration

Choline, a nutrient that is essential to normal cell structure and function and proper signaling between regular cells and nerve cells

What follows are some guidelines on including eggs in a healthy diet and lifestyle:

Try to eat organic eggs from free range birds - such eggs tend to have a healthier nutritional profile than eggs that are produced in a factory farm setting.

If you fry or scramble eggs, use virgin coconut oil, olive oil, or if you can tolerate dairy, use organic butter - all are relatively high in healthy saturated fatty acids and are therefore quite stable when exposed to low to medium cooking temperatures.

Try not to eat cooked eggs every day, as it's possible to become allergic to any protein-dense food if you eat it in large quantities every day. Three to five servings per week is fine for most people.

Try eating raw eggs. For many people, raw eggs are a better food choice than cooked eggs because all heat-sensitive elements are fully intact in raw eggs. Also, raw eggs are more easily assimilated into your bloodstream than cooked eggs, though for the average person whose digestive tract is relatively healthy, cooked eggs don't pose significant digestive burden.

An enjoyable way to enjoy the health benefits of eating raw eggs is via our delicious Power Smoothie Recipe

One note on eating raw eggs: Many people in North America have been conditioned to believe that eating raw eggs is dangerous because of the potential of being infected with salmonella.

According to a recent study by the United States Department of Agriculture, only one in every 30,000 eggs is contaminated with salmonella. Although I haven't come across any statistics that tell us what this percentage is for organic eggs, it's almost certainly far lower. The healthier the bird and its environment and feed, the less risk there is of salmonella contamination.

Personally, I don’t worry about this issue at all. People all over the world - particularly in Russia, China, and Korea - have included raw eggs in their diets for thousands of years.

If you are concerned about becoming deficient in biotin due to the presence of avidin in raw egg whites, have your egg yolks raw and cook your egg whites. While avidin can bind onto biotin and prevent its absorption into your bloodstream, you will still be getting biotin whenever you eat foods that contain it and don't eat raw egg whites at the same time.

Here are four measures that you can use to spot a healthy egg:

It should have an intact shell with no cracks.
It shouldn't smell bad.
The white portion should be gel-like and not watery.
The yellow portion should be round and firm.

Please consider sharing this article with folks in your life who want to eat eggs but don't due to misguided fears.

What Most Doctors Won't Tell You About Cholesterol

By Dr. Ben Kim

During my university years, I used to frustrate my parents by throwing away egg yolks and eating only the whites. No worries, I thought, as my parents just didn't know enough to realize that I was reducing my risk of heart disease by avoiding cholesterol. Looking back, I'm sure that my parents were wondering how I could so easily toss away precious egg yolks that they were able afford only a few times a year when they lived in Korea.

Today, I am grateful to have a better understanding of the relationship between cholesterol and health. How about you? Are you afraid of having high cholesterol? Are you throwing away egg yolks because you think they're bad for your health? Are you taking cholesterol-lowering medication or considering starting on one?

If you answered yes to any of these questions, I encourage you to consider the work of Uffe Ravnskov, MD, PhD, author of The Cholesterol Myths : Exposing the Fallacy that Saturated Fat and Cholesterol Cause Heart Disease. I consider Dr. Ravnskov to be the world's leading expert on the relationship between cholesterol and human health.

Here are some facts from his book:

Cholesterol is not a deadly poison, but a substance that you need to be healthy. High cholesterol itself does not cause heart disease.

People who have low blood cholesterol have the same rates of heart disease as people who have high blood cholesterol.

The cholesterol found in your blood comes from two sources: cholesterol in food that you eat and cholesterol that your liver makes from other nutrients.

The amount of cholesterol that your liver produces varies according to how much cholesterol you eat. If you eat a lot of cholesterol, your liver produces less. If you don't eat much cholesterol, your liver produces more. This is why a low cholesterol diet does not typically decrease a person's blood cholesterol by more than a few percent.

Drugs that solely lower your cholesterol do not decrease your risk of dying from heart disease, nor do they increase your lifespan. These drugs pose dangers to your health and may decrease your lifespan.

The newer cholesterol-lowering drugs - called statins - do reduce your risk of heart disease, but through mechanisms that are not related to lower blood cholesterol. And alarmingly, statins like lipitor mevacor, zocor, pravachol, and lescol are known to stimulate cancer in rodents.

What about HDL and LDL?

Well, here are some facts about LDL and HDL that the vast majority of my patients are surprised to learn:

LDL and HDL are not types of cholesterol.
LDL and HDL are lipoproteins that transport cholesterol through your blood circulatory system.
LDL stands for Low Density Lipoprotein, and HDL stands for High Density Lipoprotein.
LDL is often mistakenly thought of as being bad cholesterol because it carries cholesterol to your arteries.
HDL is often mistakenly referred to as good cholesterol because it carries cholesterol away from your arteries (to your liver).
LDL and HDL carry the same cholesterol.

Here are the main points to take away from the facts presented above:

Cholesterol that naturally occurs in animal foods is not harmful to your health. But it can become harmful to your health if it is damaged by exposure to high levels of heat and/or harsh processing techniques.

If you regularly consume damaged cholesterol and foods that are rich in free radicals, you likely have significant quantities of damaged cholesterol floating through your circulatory system.

And if you regularly have damaged cholesterol floating around in your blood, then a high LDL level correlates with a higher-than-average risk of developing cardiovascular disease, and a high HDL level correlates with a lower-than-average risk of developing cardiovascular disease.

In other words, if you have significant amounts of damaged cholesterol in your blood circulation, you don’t want a lot of LDL to be available to carry this cholesterol to your arteries, where the damaged cholesterol can contribute to atherosclerosis, and you want a lot of HDL available to shuttle damaged cholesterol away from your arteries.

So while it’s true that a high HDL/total cholesterol ratio can reflect a lower risk of developing cardiovascular disease, what’s most important when it comes to cholesterol and your health is to avoid eating animal foods that have been cooked at high temperatures, since these foods are typically rich in damaged cholesterol.

Where Conventional Guidelines Come From

Sadly, conventional guidelines that promote lower cholesterol levels for a healthy heart are influenced in large part by pharmaceutical companies earning billions of dollars with their cholesterol-lowering drugs.

For example, in the summer of 2004, a panel of physicians lowered the “safe” level of LDL cholesterol from 130 to 100, and further recommended that people at high risk of developing cardiovascular disease aim to lower their LDL levels to 70.

This modification in medical standard of practice caused an estimated eight million Americans to become instant candidates for cholesterol-related drug therapy.

While this “news” was covered by major media outlets and news wires, only one newspaper, Newsday, reported that most of the physicians responsible for establishing the new recommendations had a conflict of interest. Almost all had received money – usually in the form of grants or honoraria – from at least ten drug companies. The National Cholesterol Educational Program, the source of the new medical treatment guidelines for cholesterol, failed to report these financial disclosures.

Guidelines for Healthy HDL, LDL, Total Cholesterol, and Triglyceride Levels

What follows are my personal guidelines on monitoring cholesterol, based on the research that I've done on this issue, and evaluating the blood test results and health of hundreds of people I have worked with over the past several years.

Ideally, it's best to have a blood cholesterol level of over 150 mg/dL (3.9 mmol/L). But if your blood cholesterol level is lower than this, so long as you are eating a nutrient-dense, plant-centered diet and not suffering from any health challenges, there is likely no cause for concern.

Low cholesterol over the long term may lead to depression, increased risk of stroke, and numerous problems related to hormonal imbalances. If you are not getting enough vitamin D from your diet, having low cholesterol may lead to vitamin D deficiency, as sunlight creates vitamin D in your body by acting on cholesterol found in your skin.

Ideally, your HDL/total cholesterol ratio should be above 25%. Generally, the higher this ratio, the better. If this ratio is 10-15 percent or lower, there increased risk of eventually experiencing a heart attack.

Ideally, it's best to have a triglyceride/HDL ratio of 2.0 or lower.

If your HDL/total cholesterol and triglyceride/HDL ratios are in the ranges listed above, and you are eating mainly undamaged cholesterol, having a total cholesterol of more than 200 mg/dL (5.2 mmol/L) most probably isn't a cause for worry. In fact, even people whose genetics cause them to have total cholesterol above 350 mg/dL (9.0 mmol/L) have been shown to have no elevated risk of heart disease as long as their ratios are fine and they stay away from eating damaged cholesterol.

Here's my take-home perspective on cholesterol and your health:

Rather than focus just on the numbers from your latest blood test, your health is best served by:

Ensuring regular intake of a wide variety of nutrient-dense plant foods (vegetables, legumes, fruits, whole grains, and small amounts of nuts and seeds).
Ensuring regular intake of healthy fats, such as those found in avocados, olives, coconuts, organic eggs, and perhaps some cold water fish on occasion.
Minimizing intake of animal foods that have been highly processed and/or exposed to high cooking temperatures.
Striving to live a balanced life that includes adequate rest, physical activity, exposure to fresh air and sunlight (without getting burned), meaningful relationships, and a sense of purpose.

Please note: Some organizations cite various studies that indicate that low-fat and low-cholesterol diets are healthier than diets that include generous amounts of healthy fats and undamaged cholesterol. The problem with these studies, as I see it, is that they don't make a distinction between damaged vs. undamaged fat and cholesterol. And this is an extremely important distinction; there's a huge difference between eating lightly cooked organic eggs vs. a well done steak several times a week for many years.

For more information on Dr. Ravnskov and his book, you can visit: http://www.ravnskov.nu/cholesterol.htm

Get Out of Your Comfort Zone

By Tom Venuto

www.BurnTheFat.com

Take a moment and think about the sum total of everything you’re currently doing to improve your health, fitness, physique and athletic performance. Think of every detail; the workouts, the dieting, the level of effort, the sweat, the time - everything.

Now grab a pen or pencil and draw a small circle - about the size of a golf ball - in the center of a sheet of paper. Imagine that all the work you’re doing is contained in that small circle. Inside your circle, write the words, "Where I am now: My comfort zone."

Next, take your pen and draw another circle outside the first one so you have two concentric circles. (If you didn’t draw the first one yet, go ahead and do it now so you have a visual).

The larger circle represents personal growth and positive change. In the fitness arena, that might mean better health, higher levels of cardiovascular fitness, increased strength, bigger muscles or decreased body fat. In sports it might mean performing a skill or event at a higher level of competency.

If you’re not seeing the changes you want - a frustration so many people are experiencing today - it means you’re staying completely inside that circle of comfort most of the time. In order to make a positive change in your life, you have to expand your boundaries by climbing outside your comfort zone.

If that’s all there is to it - if a little step outside your comfort zone is all it takes to grow and improve - then why don’t more people do it? What makes that little step so difficult?

The answer is simple: In the space between your two circles, write the word, "pain" a few times, all the way around the circumference.

You see, the second you leave your comfort zone, you experience pain, DIS-comfort and awkwardness. Since all positive changes take place outside the comfort zone, change is painful. The very moment most people feel the pain, they pull back inside the comfort zone. This is the reason why most people fail to improve themselves or create lasting changes in their lives: They are unwilling to put up with the pain of change.

The pain we’re talking about may be: (1) the physical pain of muscles aching and lungs burning, (2) it may be the emotional "pain" of feeling awkward and clumsy at doing something new (such as a complicated exercise or athletic maneuver), or (3) it may be the "pain" of discipline and sacrifice. (For example, saying no to dessert, getting up at 5:30 a.m. for cardio, or passing up on a night out at the bars with your friends). Most likely, it’s all three types of pain.

The statement "no pain, no gain" has been misinterpreted, criticized and labeled a fallacy by many. However, the people doing the criticizing are almost always "comfort zoners" who haven’t achieved much with their lives. Don’t listen to them. Instead, follow the small percentage of people who step out and achieve great things.

Achievement expert Brian Tracy says, "90% to 95% of people will withdraw to the comfort zone when what they try doesn't work. Only that small percentage, 5 or 10 percent, will continually raise the bar on themselves; they will push themselves out into the zone of discomfort, and these are always the highest performers in every field.

Studies at the University of Chicago by Mihaly Csikszentmihalyi, author of "Flow: The Psychology of Optimal Experience" concluded that the highest achievers are those who consistently push themselves out of their comfort zones. Instead of withdrawing to their comfort zones when they don't get immediate results, they force themselves to stay at this awkward, uncomfortable and painful (but higher and better) level of performance until the pain finally subsides and they become comfortable at the new higher level. Or, as motivational speaker Tom Hopkins puts it, "pain of every change is forgotten when the benefits of that change are realized."

If you ask a champion in any field of endeavor, you will find that rather than avoid pain, they embrace it and accept it as part of the game they must play to win. Champions realize that pain equals growth and the benefits far outweigh the discomfort.

Seven-Time Mr. Olympia Arnold Schwarzenneger said, "I realized that pain could become pleasure. We were benefiting from pain. We were breaking through the pain barrier and shocking the muscles. I looked at this pain as a positive thing, because I grew."

Cyclist Lance Armstrong put it this way: "Pain is temporary. It may last a minute, or an hour, or a day, or a year, but eventually it will subside and something else will take its place. If I quit however, it lasts forever."

Muhammad Ali said it like this: "I hated every minute of the training. But I said to myself, bear the pain N O W and live the rest of your life as a champion."

Go back and look at your circles again. Do you realize that it may be entirely possible to continue expanding your circles to infinity? Draw a third one. And a fourth. Imagine yourself climbing up out of your comfort zone to these higher levels and look back at how small the space is that you used to occupy. You have far greater potential than you’ve ever imagined.

In William James’ essay, On Vital Reserves: Energies of Men, he wrote,

"Compared to what we ought to be, we are only half awake. Our fires are dampened, our drafts are checked. We are making use of only a small part of our possible mental and physical resources. The human individual thus lives usually far within his limits; he possesses powers of various sorts which he habitually fails to use. He energizes below his maximum, and he behaves below his optimum."

It’s a widely accepted fact that we only use a tiny fraction of our physical potential and even less of our minds. However, no true expert in human potential today would ever dare set a definite limit on what we are ultimately capable of achieving because for all practical purposes, our potential is literally infinite.

Have we seen any slowdown in athletic, intellectual, spiritual and scientific advancement during our lifetimes? Quite the opposite; the curve of progress is accelerating thanks to the brave souls who had the courage to step out their comfort zones. Meanwhile, the mediocre masses are left further and further behind because they would rather pull back into the apparent comfort and stability of their small "circles" rather than step forward through pain and into growth.

Ironically, when someone says, "I’m happy just staying right where I am," he or she is demonstrating their ignorance of a basic law of nature. It’s the natural law that all things in the universe are either growing or decaying. There is no standing still. "Comfortably maintaining" is an illusion. Truth is, you must grow. You must push yourself beyond what you’ve done in the past if you want to avoid falling behind.

You don’t have to aspire to become Mr. Olympia, Tour De France winner, or heavyweight champion of the world, but you must continue to grow, whatever that means to you. All you have to do is step outside your comfort zone and endure the "pain" of effort, discipline, sacrifice, frustration and hard work, and your reward of growth is as certain as the sun rising in the East tomorrow.

Soon the pain subsides, you enjoy the benefits of the change, and the pain is forgotten. You’ve reached a new, and higher plateau of achievement. Be on guard, though, for it’s not long before that higher level becomes your new comfort zone, and then it’s time to press on again.

Ultimately, you can’t avoid experiencing pain of one kind or another. Project yourself into the future for a moment; see yourself in your final days, reflecting on what you’ve achieved in your life time - and reflecting on what you wanted to achieve, but didn't even attempt. As you visualize this scene, remember the words of Jim Rohn: "We must all suffer from one of two pains: the pain of discipline or the pain of regret. The difference is discipline weighs ounces while regret weighs tons."

Your friend and coach,

Tom Venuto, NSCA-CPT, CSCS

Certified Personal Trainer

Certified Strength & Conditioning Specialist

Fat Loss Coach

PS. You have more potential than you've ever imagined. The only reason you're not living up to your full potential is because you are withdrawing... back inside zone of comfort...every time the going gets tough and the work gets hard. Well, here's the truth that no one else in the health and fitness business wants to tell you:

Change is tough and getting fit takes hard work.

If you're looking for fitness in a pill, weight loss from an infomercial gadget or any other "easy, overnight quick fix," then what I have to teach is not for you. On the other hand, if you want the truth about health and fitness, and if you have the courage to leave your old comfort zone, and step out into the discomfort of new territory, then I can show you the way to achieve the body you've always dreamed of...

How? If you're not on the Burn The Fat, Feed The Muscle program yet, then visit www.BurnTheFat.com right now, and let me help you take your health, your body and your life to the next level!

About The Author

Tom Venuto is a bodybuilder, gym owner, freelance writer, success coach and author of "Burn the Fat, Feed The Muscle" (BFFM): Fat Burning Secrets of the World's Best Bodybuilders and Fitness Models. Tom has written over 150 articles and has been featured in IRONMAN magazine, Natural Bodybuilding, Muscular Development, Muscle-Zine, Exercise for Men and Men’s Exercise. Tom's inspiring and informative articles on bodybuilding, weight loss and motivation are featured regularly on dozens of websites worldwide. For information on Tom's Burn The Fat e-book, click here: www.BurnTheFat.com.

Healing Power of Bananas

By devika

When compared to an apple, banana has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around. No wonder monkeys are so happy all the time.

An average banana contains about 90 energy calories, 23 g of carbohydrates, 12 g of sugar, 2.6 g of dietary fiber, 1 g of fat, and 9 mg of vitamin C.

Energy Boost: Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Nerves: Bananas are high in B vitamins that help calm the nervous system.

Glucose Level: Lowering the glucose value in the blood is one of the healing effects of the banana. Eating one or two pieces of banana will regain your stamina and recover from fatigue rapidly after finishing your daily hard work.

Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Depression: According to a recent survey undertaken by mind amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Brain Power: Students were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium packed fruit can assist learning by making pupils more alert.

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control: Many other cultures see bananas as a cooling fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.

Quit Smoking: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape.

Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

The Proven Dangers of Microwave Ovens

By Anthony Wayne and Lawrence Newell

In short, microwaves distort the moleclular structure of the foods. They destroy much of the nutrients and cause many other problems with the immune system over a period of time. If you love your family read this and take the extra couple of minutes to heat the food up the right way.

Radiation Ovens

The Proven Dangers of Microwaves

Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Who invented microwave ovens, and why? The answers to these questions may shock you into throwing your microwave oven in the trash.

Over 90% of American homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn't have any negative effect on either the food or them. Of course, if microwave ovens were really harmful, our government would never allow them on the market, would they? Would they? Regardless of what has been "officially" released concerning microwave ovens, we have personally stopped using ours based on the research facts outlined in this article.

The purpose of this report is to show proof - evidence - that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine. However, the microwave oven manufacturers, Washington City politics, and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food - in blissful ignorance - without knowing the effects and danger of doing so.

How do microwave ovens work?

Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). In our modern technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food.

Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules - especially the molecules of water - have a positive and negative end in the same way a magnet has a north and a south polarity.

In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second. All this agitation creates molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is "structural isomerism".

By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don't create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.

Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency:

Wavelength determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.

Amplitude determines the extent of movement measured from the starting point.

Cycle determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.

Frequency determines the number of occurrences within a given time period (usually 1 second); The number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per second.

Radiation = spreading energy with electromagnetic waves

Radiation, as defined by physics terminology, is "the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay." Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons. In simpler terms, a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them "radiation ovens", it's doubtful they would have ever sold one, but that's exactly what a microwave oven is.

We've all been told that microwaving food is not the same as irradiating it (radiation "treatment"). The two processes are supposed to use completely different waves of energy and at different intensities. No FDA or officially released government studies have proven current microwaving usage to be harmful, but we all know that the validity of studies can be - and are sometimes deliberately - limiting. Many of these studies are later proven to be inaccurate. As consumers, we're supposed to have a certain degree of common sense to use in judgment.

Take the example of eggs and how they were "proven" to be so harmful to our health in the late 1960's. This brought about imitation egg products and big profits for the manufacturers, while egg farms went broke. Now, recent government sponsored studies are saying that eggs are not bad for us after all. So, whom should we believe and what criteria should we use to decide matters concerning our health? Since it's currently published that microwaves - purportedly - don't leak into the environment, when properly used and with approved design, the decision lies with each consumer as to whether or not you choose to eat food heated by a microwave oven or even purchase one in the first place.

Motherly instincts are right

On a more humorous side, the "sixth sense" every mother has is impossible to argue with. Have you ever tried it? Children will never win against a mother's intuition. It's like trying to argue with the arm - appearing out of nowhere - that pinned you to the back of the seat when your mother slammed on the brakes.

Many of us come from a generation where mothers and grandmothers have distrusted the modern "inside out" cooking they claimed was "not suitable" for most foods. My mother refused to even try baking anything in a microwave. She also didn't like the way a cup of coffee tasted when heated in a microwave oven. I have to fully agree and can't argue either fact.

Her own common sense and instincts told her that there was no way microwave cooking could be natural nor make foods "taste they way they're supposed to". Reluctantly, even my mother succumbed to re-heating leftovers in a microwave due to her work schedule before she retired.

Many others feel the same way, but they're considered an "old fashioned" minority dating back to before the 1970's when microwaves first overwhelmed the market. Like most young adults at the time, as microwave ovens became commonplace, I chose to ignore my mother's intuitive wisdom and joined the majority who believed microwave cooking was far too convenient to ever believe anything could be wrong with it. Chalk one up for mom's perception, because even though she didn't know the scientific, technical, or health reasons why, she just knew that microwave ovens were not good based on how foods tasted when they were cooked in them. She didn't like the way the texture of the microwaved food changed either.

Microwaves unsafe for baby's milk

A number of warnings have been made public, but have been barely noticed. For example, Young Families, the Minnesota Extension Service of the university of Minnesota, published the following in 1989:

"Although microwaves heat food quickly, they are not recommended for heating a baby's bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby's mouth and throat. Also, the buildup of steam in a closed container, such as a baby bottle, could cause it to explode. Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed. Warming a bottle by holding it under tap water, or by setting it in a bowl of warm water, then testing it on your wrist before feeding may take a few minutes longer, but it is much safer."

Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

"Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It's bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving."

Microwaved blood kills patient

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven.

This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.

It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns".

Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker's book, The Body Electric, and in Ellen Sugarman's book, Warning, the Electricity Around You May Be Hazardous to Your Health.

Scientific evidence and facts

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states

"A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.

One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased.

Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food."

The Swiss clinical study

Dr. Hans ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning certain processing procedures that denatured the food.

In 1991, he and a Lausanne university professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands.

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small, but well controlled, study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the university Institute for Biochemistry.

In intervals of two to five days, the volunteers in the study received one of the following food variants on an empty stomach: (1) raw milk; (2) the same milk conventionally cooked; (3) pasteurized milk; (4) the same raw milks cooked in a microwave oven; (5) raw vegetables from an organic farm; (6) the same vegetables cooked conventionally; (7) the same vegetables frozen and defrosted in a microwave oven; and (8) the same vegetables cooked in the microwave oven. Once the volunteers were isolated, blood samples were taken from every volunteer immediately before eating. Then, blood samples were taken at defined intervals after eating from the above milk or vegetable preparations.

Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators pointed to degeneration.

Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food.

This led Dr. Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food. According to Dr. Hertel, "Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.

"This process is based on physical principles and has already been confirmed in the literature. The apparent additional energy exhibited by the luminescent bacteria was merely an extra confirmation. There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. It is astonishing, therefore, to realize how little effort has been taken to replace this detrimental technique of microwaves with technology more in accordance with nature.

Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.

Of all the natural substances -- which are polar -- the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated -- friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency -- they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced."

The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition - decay - as a direct result of radiation.

Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods. The scientific clinical evidence presented here has shown that this is simply a lie. In America, neither universities nor the federal government have conducted any tests concerning the effects on our bodies from eating microwaved foods. Isn't that a bit odd? They're more concerned with studies on what happens if the door on a microwave oven doesn't close properly. Once again, common sense tells us that their attention should be centered on what happens to food cooked inside a microwave oven. Since people ingest this altered food, shouldn't there be concern for how the same decayed molecules will affect our own human biological cell structure?

Industry's action to hide the truth

As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, struck swiftly in 1992. They forced the President of the Court of Seftigen, Canton of Bern, to issue a "gag order" against Drs. Hertel and Blanc. In March 1993, Dr. Hertel was convicted for "interfering with commerce" and prohibited from further publishing his results. However, Dr. Hertel stood his ground and fought this decision over the years.

Not long ago, this decision was reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel's rights in the 1993 decision. The European Court of Human Rights also ruled that the "gag order" issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation.

Who invented microwave ovens?

The Nazis, for use in their mobile support operations, originally developed microwave "radiomissor" cooking ovens to be used for the invasion of Russia. By being able to utilize electronic equipment for preparation of meals on a mass scale, the logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time-factor.

After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred to the united States War Department and classified for reference and "further scientific investigation." The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet union. The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices.

Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for their usage. The united States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.

Carcinogens in microwaved food

In Dr. Lita Lee's book, Health Effects of Microwave Radiation - Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. Here's a summary of some of the results:

Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
Carcinogenic free radicals were formed in microwaved plants, especially root vegetables. Decrease in nutritional value.

Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:

Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
The degradation of nucleo-proteins in meats.

Microwave sickness is discovered

The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950's. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians.

In Robert O. Becker's book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called "microwave sickness." On page 314, Becker states:

"It's [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure.

This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks]."

According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
An increased rate of cancer cell formation was observed in the blood.
Increased rates of stomach and intestinal cancers were observed.
Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

Microwave research conclusions

The following were the most significant German and Russian research operations facilities concerning the biological effects of microwaves:

The initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolt-universitat zu Berlin (1942-1943); and, From 1957 and up to the present [until the end of the cold war], the Russian research operations were conducted at: the Institute of Radio Technology at Kinsk, Byelorussian Autonomous Region; and, at the Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous Region, both in the union of the Soviet Socialist Republics.

In most cases, the foods used for research analysis were exposed to microwave propagation at an energy potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary, normal ingestion. The effects noted by both German and Russian researchers is presented in three categories:

Category I, Cancer-Causing Effects

Category II, Nutritive Destruction of Foods

Category III, Biological Effects of Exposure

CATEGORY I

CANCER-CAUSING EFFECTS

[The first two points of Category I are not readable from our report copy. The remainder of the report is intact.]

Creation of a "binding effect" to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods;
Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal grains [*these are natural proteins that are split into unnatural fragments by the addition of water];
Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [*the metabolic breakdown process];
Due to chemical alterations within food substances, malfunctions were observed within the lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics [abnormal growths of tissue];
Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas - cell tumors such as sarcoma];
Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits when thawed in this manner;
Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were exposed for even extremely short durations;
Cancer causing free radicals [highly reactive incomplete molecules] were formed within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables; and,
In a statistically high percentage of persons, microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual breakdown of the function of the digestive and execrative systems.

CATEGORY II

DECREASE IN FOOD VALUE

Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;
A loss of 60-90% of the vital energy field content of all tested foods;
A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;
A destruction of the nutritive value of nucleoproteins in meats;
A marked acceleration of structural disintegration in all foods.

CATEGORY III

BIOLOGICAL EFFECTS OF EXPOSURE

Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.

The following are the enumerated effects:

A breakdown of the human "life-energy field" in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;
A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;
A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;
A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;
Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];
A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;
Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];
A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;
Long lasting residual effects of magnetic "deposits" were located throughout the nervous system and lymphatic system;
A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;
Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;
Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Forensic Research Conclusions

From the twenty-eight above enumerated indications, the use of microwave apparatus is definitely not advisable; and, with the decision of the Soviet government in 1976, present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence.

Due to the problem of random magnetic residulation and binding within the biological systems of the body (Category III:9), which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits can result. Because these effects can cause virtually irreversible damage to the neuroelectrical integrity of the various components of the nervous system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is clearly contraindicated in all respects. Their magnetic residual effect can render the pyschoneural receptor components of the brain more subject to influence psychologically by artificially induced microwave radio frequency fields from transmission stations and TV relay-networks.

The theoretical possibility of psycho telemetric influence (the capability of affecting human behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet neuropsychological investigations at uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal psychological energy field compliance to operative microwave apparatus.

FORENSIC RESEARCH DOCUMENT

Prepared By: William P. Kopp

A. R. E. C. Research Operations

TO61-7R10/10-77F05

RELEASE PRIORITY: CLASS I ROO1a

Ten Reasons to Throw out your Microwave Oven

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:

Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
The effects of microwaved food by-products are residual [long term, permanent] within the human body.
Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

Have you tossed out your microwave oven yet?

The use of artificial microwave transmissions for subliminal psychological control, a.k.a. "brainwashing", has also been proven. We're attempting to obtain copies of the 1970's Russian research documents and results written by Drs. Luria and Perov specifying their clinical experiments in this area.

The Dangers of Monosodium Glutamate

By Dr. Steve Windley, MD

BAD TASTE

The hidden dangers of MSG.

The problems associated with processed foods continue to grow. Our overabundance of these items has left a society struggling with poor nutrition and overall health. Information on the food additive monosodium glutamate, or MSG, needs to be shared to protect the American family.

MSG is a flavor enhancer traditionally used in Chinese food, but found today in many foods like breakfast sausages and potato chips. Understanding the pitfalls of MSG can be very confusing. Glutamate is a naturally occurring amino acid that the body uses and needs. The synthetic manipulation and processing of glutamate produces a form that is not found in nature. Proven by studying many other areas, particularly hormone medications, attempting to recreate a product of nature often produces less than desirable results. MSG has been labeled an excitotoxin because it is thought to have the ability to overstimulate cells to death. Many people link headaches, flushing, poor attention and other symptoms, as well as diseases like fibromyalgia, to MSG intake.

Research on MSG has varied, and conventional medicine lacks in understanding what many patients have already found. Research has documented several effects related to MSG, including burning sensations of the mouth, head and neck, weakness of the arms or legs, headaches and upset stomach approximately 15 minutes after the MSG is consumed [1]. Further research again points to problems such as flushing, headaches and hives or allergic-type reactions with the skin [2.3.4]. Other reports suggest that there is really no link between MSG and these symptoms, though this data seems to be wavering [5,6]. In fact, a double blind study (where both researchers and test subjects were not aware who was getting a real test or a fake test) found that MSG exposure caused muscle tightness, fatigue, numbness or tingling, and flushing [7]. One study in mice concluded that injections of MSG produced obesity, inactivity and many other hormone fluctuations [9]. Respected neurosurgeon Russell Blaylock, M.D., even wrote a book on the subject, Excitotoxins: The Taste That Kills.

One of the most important factors in MSG research is that some of the effects can occur very quickly while others, that are perhaps much more detrimental, might be more cumulative over time with subsequent exposure. For example, a study done with animals found that MSG exposure over a period of 3-6 months led to significant risk for damage to the retinas of the eyes [8]. These changes were not seen right away in the study, demonstrating that studies on MSG using 1-2 doses might miss many of the potential long-term effects associated with MSG intake.

MSG comes in many processed foods and snacks. Similar to high fructose corn syrup and partially hydrogenated oils, consumers need to get in the habit of looking for monosodium glutamate. MSG does not occur naturally in whole foods, so you do not have to worry about it in apples or bananas. Manufacturers are required to state if MSG is included in products on their food content label. Unfortunately, it might fall under different titles, making it very difficult to keep up with what foods contain the additive. MSGmyth.com lists other names for MSG, including monopotassium glutamate and vegetable protein extract, and several additives that contain various amounts of MSG.

Everyone will not be affected the same by MSG, and perhaps some will experience no problems at all. The uncertain and somewhat frightening aspect of this compound is that it can cause a variety of symptoms over time that can lead to much greater, more permanent problems. It could also be argued that small amounts in any one food will not be a problem, but if small amounts are in several common foods that are consumed every day, the problem moves to a much graver scale.

References:

Metcalfe, DD. (1998). Food allergy. Prim Care, 25(4): 819-29.
Izikson, L. (2006). The flushing patient: differential diagnosis, workup, and treatment. J Am Acad Dermatol, 55(2): 193-208.
Gladstein, J. (2006). Headache. Med Clin North Am, 90(2): 275-90.
Simon, RA. (2000). Additive-induced urticaria: experience with monosodium glutamate (MSG). J Nutr, 130(4S Suppl): 1063S-6S
Fernstrom, JD. (1996). Short-term neuroendocrine effects of a large oral dose of monosodium glutamate in fasting male subjects. J Clin Endocrinol Metab, 81(1): 184-91.
Lawrence, DT. (2007). Food poisoning. Emerg Med Clin North Am, 25(2): 357-73; abstract ix
Yang, WH. (1997,1999). The monosodium glutamate symptom complex: assessment in a double-blind, placebo-controlled, randomized study. J Allergy Clin Immunol, (6 Pt 1): 757-62.
Ohguro, H., Katsushima, H., Maruyama, I., Maeda, T., Yanagihashi, S., Metoki, T., Nakazawa, M. (2002). A high dietary intake of sodium glutamate as flavoring (ajinomoto) causes gross changes in retinal morphology and function. Exp Eye Res., 75(3):307-15.
Lorden, JF. (1986). Behavioral and endocrinological effects of single injections of monosodium glutamate in the mouse. Neurobehav Toxicol Teratol, 8(5): 509-19.

Other Trusted Sources:

foodsafety.gov

Call To Wellness: Regenerative Health 101

Today is the day you can begin to learn and take action that will help you to achieve your health and wellness goals. With this information and knowledge comes power... the power to change your life, the power to heal, the power to find health, energy and happiness again.

This article is designed to explain some vital concepts about your body and nutrition.

Welcome to Regenerative Health 101

Every Sickness & Disease Begins On a Cellular Level

The human body contains around 80 to 100 TRILLION CELLS! It is an incredibly complex system of resources that is necessary to keep this machine called a human body working. If we are to address any issue in the body or help keep the body functioning, we must learn how to provide our bodies with the necessary resources it needs in the correct form. This all occurs on a cellular level.

Around 60 million of body cells die and rebuild EVERY MINUTE OF EVERY DAY! To keep this fantastic process going 24 hours a day, we must provide each and every living cell in our bodies 5 specific resources:

Minerals
Vitamins
Oxygen
Water
Proteins

The Bloodstream Is the "River Of Life"

Our blood circulates through our body for very important reasons, to carry oxygen and other key elements INTO every cell in our body and to carry dead cells, wastes and contaminants OUT OF our body through natural biological processes.

Because this must occur to keep our trillions of cells alive, the bloodstream is literally the "River of Life". It is the messenger which transports the RESOURCES in the form of NUTRIENTS throughout the body. The level of cellular health within the body can be directly traced to the types of resources we consume through food and drink everyday. If we were to look at our cells under a microscope, we could identify many, many "inferior" dying or mutated cells in people who consume low nutrient or poorly prepared foods. Conversely, we could identify many, many "superior" health cells in people who consume well-prepared or raw foods high in nutrient value.

The key is simple; everything you put into your mouth has consequences. What you eat and drink everyday has a direct result reflected in your current health and energy levels. When cellular resources deplete, the aging process begins to accelerate.

The 4 Stages of "Degenerative Health

As we grow older, we often find that we have less energy, we are sick more; issues, re-occurring symptoms, conditions, and often diseases begin to occur more often. Fundamentally, this is a direct result of depleting cell health. We call this condition "Degenerative health -or- the Aging Process. The 4 Stages of "Degenerative Health (The Aging Process)

Stage 1 -Cell Health Depletes

No symptoms are visible
You feel fine regardless of what you are eating
Your body is responding to nutritional deficiencies without any symptoms

Stage 2 -Organ and Gland Reserves Are Drained

Still, no outward symptoms are visible
Internally, your body is working hard to balance cellular resources
Your internal organ cellular health is changing and beginning to mutate
Gland and organ are no longer functioning at a normal level.

Stage 3 -Microscopic Changes in Living Tissue

Sub-clinical symptoms begin to surface
You begin to feel different or worse. Your energy is down
Occasional internal or external pain is occasionally noticed
Gland and organ are now functioning at nominal levels.
Worry begins to creep into your conscious thoughts and habits.

Stage 4 -Macroscopic Changes in Living Tissue

Clinical symptoms appear
Disease often sets in and is diagnosed
Many physical and mental challenges begin to surface
Often physical exhaustion and difficulty sleeping occur
Glands and organs are now functioning at low levels
Real fear sets in and people often don't know where to turn

Although the above information is accurate and somewhat disturbing, there is always hope.

Your body CAN regenerate cellular health from Stage 4 (or any other stage) and return to optimal health with RESOURCES and a PLAN.

I am here to help you... help yourself to Abundant Health.

Margie - The Arthritis Lady

Call me at: 727-392-8886 -10 am - 10 pm EST

or email me at: [email protected]

5 Great Ways to Lower Blood Pressure Using 1 Great Fruit

Have you had your lycopene today? If you ate a green salad with fresh chopped tomatoes, then you not only got a healthy dose of this powerful antioxidant, but you have also taken significant action toward lowering your blood pressure. A recent double-blind study conducted in Israel has confirmed what hearth-healthy Italians have enjoyed for centuries – tomatoes (and tomato sauce) lower blood pressure and the risk of heart disease.

The Israeli study was led up by Dr. Esther Paran, head of the hypertension division of Soroka Medical Center. It involved patients who were already being treated for hypertension, but were not responding well to the medications. Dr. Paran had patients take a supplement of tomato extract. The results were a significant drop in blood pressure after just four weeks.

Tomatoes are so effective at lowering blood pressure because they contain lycopene. This potent antioxidant is even the focus of some hybrid tomatoes grown by the Israeli company, Lycomato, in order to have higher concentrations of lycopene in each piece of fruit. Other antioxidants found in tomatoes make this one super-food in the prevention of heart disease. It can even help keep LDL cholesterol from oxidizing which makes it stick to the arteries and narrow the passage way causing blood pressure to increase.

Even during the peak growing season it can be difficult to consume four whole tomatoes each day, which is the recommended amount for having a positive impact on blood pressure. Here are some ways to get the benefits of tomatoes without having to eat them straight off the vine.

Make Chili. Using tomato puree, which is a concentrated form of tomatoes, as the base for your chili utilizes the antioxidants without the bulk of a whole tomato. Add some ultra-lean and high protein ground bison and kidney beans with minced garlic and onions, and cayenne pepper and you have a heart-healthy main course and a full day’s allowance of tomato.

Since using olive oil with the tomatoes enhances the curative quality, make your pasta sauce red with tomatoes, tomato paste and olive oil to sauté the garlic and onion. Tomato paste used in making sauce contains more than 10 times the nutrients of a single tomato.

Have a fresh salad as a side dish to either of these entrees and cut one whole tomato on top. You’ll get one-quarter of you tomato intake right there.

Drink tomato juice. It is better to make your own fresh juice so that you can control the sodium. Store bought juices can be high in sugar and sodium-based preservatives. If you have a juicer, you can make some incredible veggie juices to suit your own tastes by adding carrots, celery and some low-sodium seasonings.

Take a tomato supplement. If you just can’t stomach tomatoes, then a 200 mg supplement provides the equivalent of more than the recommended four tomatoes.

Adding tomatoes to your diet can reduce systolic blood pressure by 10 points and diastolic pressure by 4 points as was evident in the Israel study. Whatever way you slice it, tomatoes will keep strengthen your immune system and lower blood pressure.

As See On TV

Request your Free Back Pain Relief guide

Click Here

Request your Free Sciatica Gone in Just Days guide

Click Here

Request your Free Herniated Disc Healing Miracles guide

Click Here

Designed to optimize the health of digestive & intestinal environments.

Learn More

"After 43-Years of Suffering with Arthritis I Shocked My Doctors (Who Predicted I'd Soon Need A Wheelchair) When I Naturally Cured My Arthritis... Without Expensive Medication Or Surgery!" And I Know You Can Do The Same!

- Margie Garrison

Learn More

VIBE is a blend of essential nutrients, powerful antioxidants, concentrated minerals and vitamins, and green tea extracts, ideal for combating free radicals that ravage our bodies every day.

Learn More

The 7-Day Back Pain Cure

Free Book Reveals...

How You Can Get LASTING Relief...

And Finally Get Your Life Back!

Get your FREE copy now

Great Taste No Pain! reveals the 95 year old secret of some of the world's healthiest people. The author promises, what you read will begin to transform your health in less than 24 hrs!

Learn More

The One Minute Cure

Take a look at the Video the Pharmaceutical Industry

Doesn't Want You to See"

Click Here Now

Watch this life-changing video now before it's banned forever.

Rub On Relief

Contains 18 different botanical and organic ingredients combined synergistically to battle pain and inflammation…

Doesn’t cause “icy-hot” sensations or make you smell like a locker room…

Is 100% safe with none of the cardiovascular and gastrointestinal side effects common to prescription meds and NSAID’s…

And best of all… It’s clinically PROVEN to give you rapid, safe and effective pain relief… without side effects!

Learn More

The Every Other Day Diet™

Jon Benson, Holly Rigsby, CPT and Daniel Topkis, M.S.

"The Every Other Day Diet combines the science and the do-ability to deliver outstanding results for everyone"

- Dr. Holly Lucille, author of Creating and Maintaining Balance

Learn More

Lower Cholesterol Naturally and Eliminate Harmful Prescription Drugs.

By Consumer Health Advocate, Frank Mangano

Click Here

Super Omega 9® Premium Cooking Oil is the gourmet "Queen of Cooking Oils" exquisitely blended for taste and health. It is loaded with stable omega fatty acids that contribute to good health, similar to olive oil, so prominent in the healthy Mediterranean diet, without the taste of olive oil. The fatty acids in this product promote heart health, support healthy cholesterol, and aid in improving lipid profiles, brain function, and hormonal balance.

Learn More

Cure Your Restless Leg Syndrome Naturally, Anywhere Anytime With A 100% Success Rate--guaranteed.

Learn about Restless Leg Cure, the author and read the many testimonials of people that have used this method with great success.