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Alternative Health Newsletter Articles about:
Foods: What To Look For & What To LOOK-OUT For
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What To Look For
- Includes Alkaline and Acid Food Chart
What To Look-Out For
Soy
Are the Foods You are Eating Keeping You in Pain?
By Steve Hefferon, CMT, PTA and co-founder of LoseTheBackPain.com
An Anti-Inflammatory Diet Could Be the Ticket to Feeling Better
When I say the word "inflammation," it's likely to evoke thoughts of painful joints and muscles, swelling, and a loss of mobility. But did you know that recent research shows that chronic inflammation in your body can lead to serious diseases such as diabetes, heart disease, some cancers, and Alzheimer's disease, to name just a few?
The amount of inflammation in your body varies and is dependent on a number of factors - including your activity level, the amount of sleep you get, the degree of stress in your life, and even the foods you eat. What you have to realize is that these factors are cumulative - meaning they build up over time. And the more that any or all of these factors get out of whack, the risk for disease increases.
Early in life, these levels can be so low that you might not even be aware that you have any inflammation in your body. That's because our bodies do a fairly decent job of controlling the inflammation - at least for a while. Then one day you wake up and you're in your 40s and something is just not right. That's when the fear begins to set in, and you think to yourself: What did I do wrong? or What can I do now to help myself?
The first step is to get your C-reactive protein (CRP) levels tested. C-reactive protein is produced by the liver, and the level of CRP rises when there is systemic inflammation in the body. Ask your doctor about this (you may have to demand to have the test done). All it requires is a blood sample that will be evaluated by your doctor. And because diet can play a large role in how much or how little inflammation you have, you may want these levels looked at by a registered dietician who can help you formulate an appropriate eating plan.
If you have pain due to inflammation, you may choose to take the traditional medical path, which includes non-steroidal anti-inflammatory drugs (NSAIDs), steroids, and even joint-replacement surgery in extreme cases. The good news is that there are natural ways to fight inflammation without the undesirable side-effects that often result from the treatments listed above.
What You Eat Makes All The Difference
The food we eat is a critical piece of the puzzle when it comes to controlling inflammation. The typical American diet consists of too much fat, tons of sugar, loads of red meat, and a frightening amount of processed foods - all of which are likely to increase inflammation and contribute to obesity, which itself is can cause inflammation. By switching to an anti-inflammatory diet plan consisting of healthy whole foods, you can actually decrease inflammation and ease the pain and discomfort associated with it.
The first step is to avoid processed foods, foods high in sugar, and junk food whenever possible. Instead, choose fresh whole foods, especially anti-inflammatory varieties such as lean proteins, fruits, and vegetables. But choose carefully. Many vegetables and pre-packaged "health" foods can actually work against you. Use this handy list of the best and worst foods for controlling inflammation:
Anti-inflammatory foods:
- Atlantic Salmon (wild)
- Fresh whole fruits, vegetables
- Bright multi-colored vegetables
- Green tea
- Water
- Olive oil
- Lean poultry
- Nuts, legumes and seeds
- Dark green leafy vegetables
- Old fashioned oatmeal
- Spices, especially Turmeric and Ginger
Inflammatory foods:
- Sugar, from any source
- Processed foods
- French Fries
- Fast Foods
- White bread
- Pasta
- Ice Cream
- Cheddar Cheeses
- Snack Foods
- Oils such as vegetable and corn
- Soda, caffeine and alcohol
In addition to these dietary changes it is also recommended that you:
- Maintain a healthy weight - There is no question that eating healthy is not easy nowadays, whether you're at home or at a restaurant. But at the very least, you must try to decrease your intake of sugars and hydrogenated oils and increase your daily intake of fiber. Ideally, you should be consuming 35 grams of fiber (that is a ton of fiber, but it's worth shooting for).
- Get better sleep - 7 to 9 hours of sleep is a must for optimal health; getting a good night's sleep is key to controlling systemic inflammation.
- Relax more often to lower stress levels - Find time for yourself throughout the day to focus on your breathing and clear the clutter from your mind; learn to stay focused on the most important tasks in your life.
- Exercise on a regular basis - People always ask me: What's the best exercise to do? I always tell them: Do something you like to do and, if your body can tolerate it, aim for 15-20 minutes three times a week.
- Demand to have you CRP levels tested - This simple blood test is the best indicator of the amount of systemic inflammation in your body. Have the levels evaluated by a certified health care provider who can suggest the most appropriate action.
So, if you are in pain and you've made a conscious decision to help yourself get better, then...
Salt And Potassium: Keeping A Healthy Balance In Your Diet
Karin & David Henderson
Salt Intake: How Do You Compare?
The average person consumes about 6 to 18 grams of salt daily. That's roughly one to three teaspoonfuls. Your body actually needs only about 2300 mgms. of salt a day.
Reducing the amount of sodium you consume may help you reduce or avoid high blood pressure. High blood pressure, is more likely to lead to heart disease and stroke. Cardiovascular disease is the No. 1 cause of death in the United States.
American Heart Association sodium recommendations Healthy American adults should reduce their sodium intake to no more than 2300 mgs per day. This is about 1-1/4 teaspoons of sodium chloride (salt). Many foods in their natural state contain sodium, but most sodium in our diet is added to food while it's being commercially processed or prepared at home. That's why you need to be aware of both natural and added sodium content when you choose foods to lower your sodium intake. When buying prepared and pre-packaged foods, read the labels.
Watch for the words soda and sodium and the symbol Na on labels - these words show that sodium compounds are present.
Eating more meals away from home? Controlling your sodium intake doesn't need to spoil the pleasure of a restaurant meal: just order selectively. Don't use the salt shaker. Use the peppershaker or mill. Be familiar with low-sodium foods and look for them on restaurant menus. When you order, be specific about what you want and how you want your food prepared. Request that they prepare your dish without salt. Add fresh lemon juice to fish and vegetables instead of salt. Heart Smart options are available in many restaurants.
If you have been diagnosed with any kind of heart condition, or disease, chances are that you have been put on a low salt diet...told to watch your salt intake and maybe even given a diuretic. This is a drug intended to increase the excretion of urine. There is another kind of diuretic that manipulates the excretion of salt (sodium chloride) in the urine and to a lesser extent, that of potassium. It is not necessary to go into great detail as to what each does. For our purposes, we need to recognize that salt and potassium are important in the life of someone with suspected heart conditions. It is also a recommendation in people with Meniere's and other conditions. So basically you have to watch that you are not getting too much salt, yet enough potassium. And how much is too much or not enough...and how do you adjust your life the easiest way possible. We'll work with potassium first, as we usually deal with it last!
Potassium!
It is an essential part of all living cells. Potassium is a mineral similar to salt. It is essential to many biological "reactions" including the muscles contraction, energy release, and the transmission of nerve impulses. so you can see it's a real "essential". Potassium DEFICIENCY, like TOO MUCH POTASSIUM, is to be avoided. If you are eating a typical diet, you will get more than enough. The potassium CONTENT of the adult body is approximately 250 grams. A potassium intake between 1875 and 5600 milligrams per day is generally considered adequate for adults. The average dietary intake of potassium is between 2000-3000 mg. Potassium is readily found in many foods. Some potassium is also added in food processing. The richest dietary sources are unprocessed foods, especially fruits, many vegetables, and fresh meats. As a form of medical treatment in several conditions, it is not uncommon for physicians to recommend salt restriction and diuretics. Diuretics can produce dramatic effects on urine output/excretion, but may also result in salt or potassium depletion. It is important to work closely with your doctor in monitoring the intake of potassium. Routine blood would be done to check the levels. You want to make sure you are getting enough of it. I have included a very shortened list of potassium-rich foods. If you are like me, and like to nibble on something while working (and thinking), make yourself a selection of these and keep them in the fridge. They won't go bad.
The first group has the highest 600mg content of potassium: for:
12 dried apricot halves
5 dried peach halves
1 cup of lima beans
1 cup any type cooked legumes
1 cup cooked spinach
1/2 cup of raisins
salt substitute 1/4 tsp
The next group has 400 mgms. per
3 ounces of chicken
3 ounces of cod or halibut
1/2 cup cubed of avocados
1 medium banana
1 cup cubed cantaloupe
Examples of 300 mgms of potassium-rich foods are:
1/2 cup of tomato juice
2 ounces of mixed nuts (and who could stop at two ounces!!!)
2 ounces of cashews
When people are on diuretics, and use the kind that is not "Potassium sparing", they may experience "potassium depletion". It occurs when the salt is withdrawn to reduce fluid levels...usually in the lungs, but takes the potassium along with it. This would show up as generalized weakness and a slower than normal heart rate. And it's a bit hard to determine as someone who has this condition would already be weak and show little interest in their surroundings. But it is more pronounced. Also the doctor or health team would be aware that this person is on this kind of drug...in the hospital. At home, it's a bit more difficult to recognize. So you would need to work closely with your pharmacist and doctor.
Salt And Its Hidden Sources.
Like many others, you may find your doctor suggesting that you "cut out" salt...or "don't add" any salt...or "reduce" your salt intake. And how are you supposed to know how much is too much...How can you tell that you are "getting" too much. Salt is naturally in many foods and used indirectly in food preparations. It is also often used as a preservative. If you don't read labels, you might be very surprised as to what you will find... in your ankles or in your chest. How can you eat out without getting into trouble...These are very real and normal challenges that you face. Nobody wants willingly overeat anything, especially salt.
"Normal" salt diet has a salt intake of 1100 - 3300 mg/day
"High" salt diet has a salt intake of 4000 - 6000 mg/day
"Low" salt diet has a salt intake of 400 - 1000 mg/day
Cardiovascular disease is the No. 1 cause of death in the United States. Reducing the amount of salt (sodium) may help you reduce or avoid the risk of high blood pressure. High blood pressure causes increased pressure on the walls of the arteries, and over a long period of time, it wears them out. And people with high blood pressure are more likely to develop heart disease and stroke. So if you know how much you need for healthy living, you can decide to adjust your food intake. This is your responsibility: not your doctor's.
Here is a bit of a shocker...
The average person eats about 6 to 18 grams of salt daily. That's roughly one to three TEASPOONFULS. Your body actually needs only about 0.5 grams of salt each day. In the American Heart Association's sodium recommendations, healthy adults should reduce their sodium intake to no more than 2300 mgms per day. This is about 1-1/4 teaspoons of sodium chloride (salt). Here are sodium equivalents in the diet:
1 Gram equals 1000 mgms.
1/4 teaspoon salt = 500 mgms sodium (salt)
1/2 teaspoon salt = 1000 mgms sodium
3/4 teaspoon salt = 1500 mgms sodium
1 teaspoon salt = 2000 mgms sodium
1 teaspoon baking soda = 1000 mgms sodium
Many foods in their natural state already contain sodium. But a lot of it is also added to food while it's being commercially processed or prepared at home. That's why you need to be aware of both "natural" and "added" salt content when you are preparing your foods or buying them. When buying prepared and pre-packaged foods, read the labels. Many different sodium "compounds" are added to foods. These are listed on food labels.
Watch for the words "soda" and "sodium" and the symbol "Na" on labels. These words show that sodium compounds (salt in different forms) are present and that's all adding to your salt intake. I mentioned before "If you don't read labels, you might be very surprised as to what you will find...in your ankles or chest." You can quite easily tell if someone has had too much salt. It stays in the body and shows up as swelling of the hands, or legs (usually the ankles) and the lungs. Here it could lead to breathing difficulties. Your doctor would have to prescribe the appropriate diuretic if they suspected any lung involvement. But if it's in your ankles, just elevating them can often correct the problem. And your hands are the same. But try to discover what seemed to cause the swelling and then avoid repeating the activity in the future.
How can you eat out and still stay within your limits? Order selectively. Use pepper. Become familiar with foods low in salt and look for them on the menu. A heart or other symbol often identifies foods known to be low in salt or prepared for special cardiac diets. Restaurants are now very aware and concerned about food allergies. As side issue, many people have allergies to ingredients such as MSG. It is high in salt as well. So if you are allergic to it, advise the manager of the restaurant. They do not want a problem on their hands. It is perfectly acceptable to be specific about what you want and how you want your food prepared. Request that they prepare your dish without salt. Use fresh lemon juice for fish and vegetables instead of salt. Here is a very practical site for salt information. http://oto.wustl.edu/men/sodium.htm
Altogether, become a little daring in your meals. Become creative in your meal preparation and experiment. Use fresh herbs and spices to bring out the natural flavors of food. Use lemon juice, wine, and fresh ground pepper to accent natural flavors. Marinade meat in orange or pineapple juice. For poultry, use garlic, mushrooms, cranberries, orange slices, wine, curry, paprika, parsley, sage, and onion. For fish, use a bayleaf, marjoram, onion, fresh mushrooms, dry mustard, green pepper, and ginger. For pork, use applesauce, apples, garlic, onion, sage. Use seasoning "POWDERS" instead of seasoned "SALTS". For example, use garlic powder instead of garlic salt. Do not add salt or "condiments" (special pre-packaged sauces) to your food: they could be very high in salt. Avoid foods prepared in a sauce unless they prepare it especially to your requirements. Eat salad instead of soup and have the dressing on the side. Use unsalted salad dressing or plain oil and vinegar. "Toss" your own salad. Have fresh fruit or fruit juice as an appetizer or dessert. A plate of assorted, cut up, fresh fruit is a lovely "coffee meeting" snack.
Read labels carefully. In addition to sodium, watch out for the following ingredients that are also high in sodium: "hydrolyzed vegetable protein, baking powder, sodium nitrate, sodium benzoate, salt, sodium bicarbonate (baking soda), soy sauce, sodium ascorbate, whey solids, monosodium glutamate (MSG or Accent)". These are used in the foundations of food preparation and may not be recognized as "salt". Salt is often
used as a preservative and so it follows that processed foods, especially canned soups and vegetables, commercially prepared meals, processed meats and cheeses, can have lots of "hidden" salt.
Substitute fresh meats and fresh or frozen vegetables prepared without salt. Again, read labels. I discovered that salt is often used in preparing frozen foods. Look for prepared and convenience foods that say "low sodium" or "salt free". Keep fresh vegetables and fruits handy for snacking instead of salty crackers and chips. But know also that some of these will have pesticides and preservatives... another story, but equally harmful in a different way. Also...realize that some of the salt substitutes often contain part sodium and part potassium. And some are totally potassium. Then you run into the danger of overloading yourself with potassium. Your doctor's office should have print-outs of these kinds of additives. If you are not sure about the actual amount of salt in a particular food product, but would really like to try it, call the toll free number usually listed on the package. Most companies are very willing to help you adapt your diet, using their products. (Your doctor's office manager would probably appreciate a copy of the research you are doing.) Another important point to remember is that some non-prescription medications such as antacids, alkalizers, laxatives, cough medicines, pain relievers, and sleeping pills may also be high in sodium.
Also, you may recall that softened water could be very high in sodium.
Let's stop here. This is a lot of technical information to absorb. If you feel the need to do more research, type in "sodium chloride" or "table salt" or just "salt" at http://www.google.com What you will find, will keep you VERY busy for a long time. So how can you use this information sensibly, even if you are not on any diuretics or under a doctor's care? Request the two lists (noted in this article). They are practical
information for everyone. Read and note the foods you like. Cross out what you really dislike. Keep the list where you would find "shopping tools", pens, requests, and errand things. Now you have become aware of potassium in your body.
Chances are you don't need to adjust anything. In the case of salt, consider your intake more carefully. We all eat too much because it's used so liberally. We have learned from years of research, that less salt is best, and can lead us into a more desirable lifestyle.
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:
8 Foods You Should Eat - and Why
by Sherry Brescia
As we all learned in elementary school science class, all living things need nourishment to survive.
Probiotics are no different.
These trillions of beneficial little bacteria that live in your intestines need food in order to thrive too.
Food for PRObiotic bacteria is called PREbiotics.
And the more you feed the probiotics in your gut, the better they will survive and ward off dangerous pathogens that you ingest, and the healthier your immune system will be.
Now I've got some great news for you.
Many prebiotics come from positively delicious foods and drinks. Here are some examples:
1. Fresh fruits and vegetables--unpeeled
Antioxidant compounds called phenols are found just under the skins of fruits and vegetables, and probiotics LOVE to eat phenols.
Plus fruits and vegetables also contain lots of soluble fiber which helps you in two ways.
First, your beneficial bacteria feed off the fiber. Then they produce short-chain fatty acids as wastes. These short-chain fatty acids slow the growth of dangerous bacteria such as E. coli.
2. Trail mix
A blend of nuts and seeds is the perfect prebiotic. The nuts and seeds are great sources of fiber, protein and dietary phenols.
Just make sure to stay away from mixes that have candies or yogurt-covered nuts, as they add a bunch of refined sugar (which ends up being food for the BAD bacteria in your gut).
3. Dark berry juices
Juices that contain good levels of dietary phenols include those made from blueberries, raspberries, blackberries, cranberries, pomegranates, cherries, and purple grapes.
Just be sure you're buying real juice--not a "juice drink" which can contain little or no real juice. Glance at the label if you're not sure. If the first and second ingredients are sugar and water, forget it.
The only exception is cranberry juice cocktail. Pure cranberry juice is quite tart, and the added water and sugar make it tasty without compromising the quality of the phenols from the cranberry juice.
4. Herbs and spices
Practically every herb and spice contains dietary phenols (and they're alkaline--another big PLUS for your body), so spice things up all you want!
The herb with the highest phenol count is oregano, so if you like pizza, you're in luck.
Fresh herbs and spices have more dietary phenols than dried, but both are good food for your beneficial bacteria.
5. Oats
Oats are loaded with beta-glucan, which is a soluble fiber and an excellent prebiotic.
But all oats are not created equal. Stay away from instant oatmeal packets because they're typically loaded with refined sugar. You don't want to turn your meal for your good bacteria into a feast for the bad.
6. Legumes
Legumes include beans, lentils and peanuts. They're loaded with soluble fiber (as well as protein and
minerals).
The dietary phenol count of beans is one of the highest per weight of any food in existence.
So go ahead and make some split pea soup, a batch of hummus or a pot of chili and feed your friendly microbes.
7. Red wine
Good news for you cabernet, shiraz or merlot lovers! Moderate consumption of red wine (1-2 glasses per day) not only helps reduce risk of cardiovascualr disease, but red wine also has one of the highest phenol contents of any food or drink.
That's because red wine is made not only with the pulp of the grapes, but also the skin and seeds. White wine uses only the pulp, so it's not beneficial like red.
And the ultimate:
8. Dark chocolate
Dark chocolate and cocoa powder are excellent sources of probiotic-nourishing dietary phenols. (Skip the milk chocolate because its processing decreases the phenol content.)
The higher the cocoa content, the higher the phenols.
Now, this is not an endorsement for doubling up on your chocolate intake if you already get plenty... but an occasional treat of a nice piece of dark chocolate will make your tongue AND your beneficial bacteria sing.
About the Author
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.
Agave Nectar, The High Fructose Health Food Fraud
Here is an incredible article by Ramiel Nagel.
Remi has done an enormous service to us all via his deep researches in the field of nutrition. Much of his work is revealed in a great book "Cure Tooth Decay" which contrary to the prevailing, self serving dogma, teaches you how to heal and prevent cavities with organic foods. Following on the heals of this book is "Healing Our Children" His web sites are a veritable gold mine of info. One can even read a chapter from his books there.
This post contains not only High Fructose sugar but touches on all sweeteners and is a must read by all, especially to the seasoned readers of this list/blog.
"The reason why refined fructose is used so commonly as a sweetener is simple: it's extremely cheap in cost.....
....What I want people to understand is that mislabeling a sweetener like agave syrup is about money and profit, to the real determent of your health."
"In an average supermarket, at least 2/3 of all items contain some form of highly refined fructose, because it is one of the cheapest ingredients and fillers for foods, next to water, air, and salt. In health food stores, some foods contain a sweetener called crystalline fructose or other sweeteners labeled as fructose. Essentially, these are all refined corn fructose, labeled in a way to trick people that it is something more natural. Mr. Bianchi concludes:"
"This adulterated agave syrup (refined fructose) was also labeled as certified organic (8) to fool consumers into thinking they were getting a pure product. This shows you how unverified organic labels were used in the USA, and continue being used even now."
Exposed, yet again, are the smoke and mirrors shenanigans of food marketing especially organic foods much like:
"The cost of the margarine is based on denatured vegetable oil which only costs a few cents, while good butter may cost a few dollars. This provides considerable room for easy profits. It does not take rocket science to market margarine just slightly less than butter and pocket the resulting huge profit."
Extracted from: Butter Versus Margarine
"In a stunning report released in October 2008, the U.S. government's own accountability office reported that of the thousands of food products imported into the US each year from 150 countries, just 96 total food items were inspected by the FDA to insure label accuracy and food safety. (7) The FDA doesn't usually protect consumers regarding food safety or food labeling, nor does it usually take action against many misleading labels. This was seen with the processed infant formula scandal from China, where infant milk powder was tainted with toxic melamine."
"Refined fructose (or anything) lacks amino acids, vitamins, minerals, pectin, and fiber. As a result, the body doesn't recognize refined fructose. Levulose, on the other hand, is naturally occurring in fruits, and is not isolated but bound to other naturally occurring sugars. Unlike man-made fructose, levulose contains enzymes, vitamins, minerals, fiber, and fruit pectin. Refined fructose is processed in the body through the liver, rather than digested in the intestine.(5) Levulose is digested in the intestine. Refined fructose robs the body of many micronutrient treasures in order to assimilate itself for physiological use. While naturally occurring fruit sugars contain levulose bound to other sugars, high fructose corn syrup contains "free" (unbound), chemically refined fructose. Research indicates that free refined fructose interferes with the heart's use of key minerals like magnesium, copper and chromium. (6)
"High fructose from agave or corn will kill a diabetic or hypoglycemic much faster than refined white sugar," says Mr. Bianchi. "By eating high fructose syrups, you are clogging the veins, creating inflammation, and increasing body fat, while stressing your heart. This is in part because refined fructose is foreign to the body, and is not recognized by it."
"Without the FDA making efforts to enforce food-labeling laws, consumers cannot be certain that what they are eating is even what the label says it is. New sweeteners like agave syrup (refined fructose) were made to coin a profit, and not to help or assist vital health. Due to the lies from many companies who sell agave syrup (refined fructose), you have been led to believe that it is a safe and a natural sweetener. The retail refined agave syrup label does not explain that it goes through a complicated chemical refining process of enzymatic digestion, which converts the starch into the free, man-made chemical fructose that has a direct link to serious the degenerative disease conditions so prevalent in our culture. While high fructose agave syrup won't spike your blood sugar levels, the fructose in it will cause: mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, cardio-vascular disease, obesity, and may be toxic for use during pregnancy.
If you want to buy something sweet, get a piece of fruit, not a candy bar labeled as a "health food." If you want to create something sweet, use sweeteners that are known to be safer. For uncooked dishes, unheated raw honey* or dates work well. For cooked dishes or sweet drinks, a good organic maple syrup, or even freshly juiced apple juice or orange juice can provide delicious and relatively safe sweetness. In general, to be healthy, we cannot eat sugar all day, no matter how natural the form of sugar is, or is claimed to be. One should limit total sweetener consumption to approximately 10% of daily calories. Or one sweet side dish per day, (like a bowl of fruit with yogurt.)"
*Please note: "...In point of fact, there is a very widespread and significant volume practice of feeding bees refined sucrose and/or refined crystallized or liquid high fructose corn syrup to merely flavor, partially convert and call 'honey', because it past through the bee's digestive tract. The result of such a product (essentially bee barf) labeled as honey, but is closer in saccharide break down to the refined sweetener sources used..."
As I always stress knowing the source on one's food is paramount. Try to buy from a local bee keeper who you know. This goes for produce etc. where and when possible.
"While it may be depressing news to hear about the lack of standards in the health food world, let this news help encourage you to seek access to more pure and unrefined foods and sweetener sources, so that you can be healthier."
An Organic Egg Really Does Do Your Body Good
By Dr. Ben Kim
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.
Apples Will Keep You Healthy
Researchers now tell us that grandma was right when she said an apple a day would keep the doctor away! The apple is now being called the all-round health food.
Nutritionists suggest that eating two or three apples a day can boost the body's protection against heart disease, thanks to the fruit's amazing ability to reduce blood pressure and lower dangerously high cholesterol levels. In fact, they say, the higher the cholesterol, the greater the benefits will be if you increase your consumption of apples.
Apples are known for many potent healing powers and they contain chemicals scientists believe may fight certain types of cancer. The reason appears to be that apples are loaded with natural acids that have successfully blocked cancer formation in laboratory studies.
Remember that to get the best health benefit, you have to eat the whole thing, skin and all. The skin contains the high level of pectin fiber, which seems to be the basis for the fruit's amazing power to lower cholesterol or blood pressure, balance blood sugar content and fight off cancer.
Apples are an excellent food source for diabetics and others who need to control blood sugar levels. They rank high among foods that best control blood sugar. Even though the apple is a rich source of natural sugar, something about its content does not cause a rapid, often dangerous rise in blood sugar. also, it prevents the body from pumping out too much insulin which, in turn, helps bring down blood cholesterol and blood pressure.
Whole apples (as opposed to just the juice) are great for dieters. They suppress appetite without robbing the body of necessary nutrients. The rise in blood glucose levels that occurs when you eat an apple makes you feel fuller.
Apple juice also helps keep you healthy and helps the healing process - especially if you're suffering from colds or viruses. People who eat apples regularly have far fewer colds and upper respiratory problems. And researchers have noted that apple eaters also suffered far fewer stress-related illnesses.
The apple may also be the only healing food capable of taking care of two opposite complaints at the same time - constipation and diarrhea.
First apples or applesauce have been used for centuries to help people get back on a regular diet after suffering bouts of diarrhea. The pectin in the apple fiber apparently is the healing factor, which explains why it is included in one of the popular over-the-counter diarrhea remedies. Also, that same fiber is what dietitians have been telling us for decades is necessary to keep us regular and to prevent constipation.
Finally, apples are not only a super healing food, but, as nature's original toothbrushes, they may even prevent cavities, a fact that many of our ancestors probably learned through trial and error, but that modern day researchers have confirmed in the laboratory.
One group of scientists doing a recent study found that apples actually helped clean teeth among a control group of children and therefore significantly cut down on the risk of tooth decay.
Carrot Juice Is Dangers for Diabetics
by Chet Day
A reader sent me an article by one of the vegan health gurus who bases many of his conclusions on the insights and dated "science" of Norman Walker, another health guru who would never give his true age but who supposedly died somewhere between 104 and 119, depending on who's telling the story.
Inexcusably, in my opinion, the author of this article pretty much concluded that straight carrot juice was just great for everyone, including diabetics and those with other blood sugar sensitivities.
Wrong.
Baloney.
Ridiculous.
Dangerous nonsense.
I don't know why some of these natural health gurus so often promote misinformation based on a handful of anecdotal testimonies and by citing "authorities" like Norman Walker --much of whose "science" would appall an intelligent sixth grade biology student -- but they do.
I do know enough to set the record straight on 100% carrot juice being appropriate for Type-1 diabetics.
It's not appropriate, and straight carrot juice for insulin-dependent diabetics can be downright dangerous in many, if not most, instances.
Since my wife has been taking multiple insulin injections every day of her life for over thirty years as well as being a serious natural health student for over a decade, if you asked her, she'd tell you unequivocally from both her personal experience and her extensive reading that straight carrot juice can screw up a brittle diabetic's blood sugar faster than a hare with a cheetah snapping at its heels.
And any credible voice in medicine, physiology, or even the natural health field will tell you the same thing.
Since the author of this flawed article tried without success to make sense of the glycemic index and its relation to carrot juice and blood sugar, I decided to go to someone who understands the glycemic index with the simple question, "Is drinking raw, freshly-extracted carrot juice a healthy thing to do?"
Here's the answer I received from Dr. Ann de Wees Allen of the Glycemic Research Institute:
Dear Chet,
Per your e mail:
Raw carrot juice is a great source of phytochemicals and flavonoids and carotenoids. If the carrots to be used are not organic, peel them to avoid concentrations of herbicides and pesticides.
Though carrot juice is indeed healthy, it should not be used by persons with blood sugar disorders, such as diabetes, insulin resistance, Syndrome X, and hypoglycemia, etc., as carrot juice is high glycemic.
Persons with blood sugar disorders may consume small amounts (1/4 cup per person) of raw carrot juice if it is mixed into soups or added to foods (stews, recipes, etc.).
Dr. Ann de Wees Allen Chief of Biomedical Research Glycemic Research Institute
http://www.glycemic.com
http://www.glycemicfoodlist.com
Thanks to Dr. Allen for taking the time to reply. Of course, she's not alone in condemning straight carrot juice as being counter-productive for those with blood sugar sensitivities. In fact, other than the strict vegan guru who promotes carrot juice for everyone, I don't know a single reliable authority in (or out of) the natural health movement who would advocate straight carrot juice for diabetics.
Not one.
Indicative of the sloppy thinking and poor scholarship of the article in question, I also want to point out that the author misrepresented the Gerson Institute as giving eight glasses of carrot juice a day when, in reality, they use, to quote from their website at http://Gerson.org: "Thirteen glasses of fresh, raw carrot/apple and green-leaf juices prepared hourly from fresh, organic fruits and vegetables."
To summarize my position, as well as the position of many authorities in the natural health movement, freshly extracted vegetable juice is a great thing for health, but straight carrot juice for those with blood sugar sensitivities... no way, Jose.
In my opinion, anyone who states or even implies that straight carrot juice is appropriate for brittle, Type 1 diabetics and for those with blood sugar problems needs to spend some serious time educating him/herself to the truth.
In closing, I urge you to research this straight carrot juice question (and all health questions) for yourself. Don't give both ears to those who make wild, unverified claims about what's good for your health. Instead, do your homework. Investigate many sources so you can then make an educated and thoughtful decision about what to do.
And if any so-called expert tells you straight carrot juice is good for Type 1, brittle diabetics, lace your sneakers tight and run away as fast as you can from this kind of down-right dangerous advice.
Cod Liver Oil - Number One Super Food
Thanks again to Chris Gupta for his amazing contribution to this newsletter.
An article from the Weston Price Foundation is an absolute must read like many on the site. If you do one thing to improve your health than this is it....
...."Eating fish will not provide the levels of nutrients that are found in cod liver oil. Even in heavy fish-eating populations, the addition of cod liver oil improves health."...
Those concerned about "Farm-Raised Salmon-PCB Levels Higher" please note:
..."One concern about taking cod liver oil is the presence of contaminants -- heavy metals (such as mercury, cadmium and lead), PCBs and so forth. Fortunately, consumers need not worry when it comes to cod liver oil. All cod liver oils in the US must be tested according to protocols of the Association of Analytical Communities (AOAC) and approved free of detectable levels of 32 contaminants before they can be imported into this country. Furthermore, mercury is water soluble. It may be present in the flesh of fish, but it is not present in the oil."...
Here are just a few miraculous applications:
CURING CAVITIES
A final plum from this most fruitful book regards secondary dentine. Secondary dentine, a less well-organized form of tubular dentine, is produced throughout life as a patching material where cavities have begun, where the overlying enamel has been worn away, and within the pulp chamber as part of the aging process. Sometimes when cavities occur, production of secondary dentine can "heal" the decayed spot or rebuild portions of the tooth that have worn away. If vitamin D is adequate, secondary dentine will be well calcified. If vitamin D is lacking, dentine will be of poor quality or not present at all.
There is some evidence that the mineralization of dentine may depend on calcium derived from saliva rather than blood; in other words, it is deposited from the exterior rather than the interior of the tooth. The book describes studies by Dr. C. L. Pattison who, working with Mrs. Mellanby, determined that the calcium content of saliva doubled or even tripled when the diet contained adequate vitamin D from cod liver oil...
ULTIMATE SKIN CARE
Cod liver oil mixed with zinc oxide is better for the skin than any of the prescription medications, and safer."...
By Krispin Sullivan, CN
Doctor Price was right, as usual. Cod liver oil is very good for you, more than you ever knew. Research studies ranging from 1918-2001 give cod liver oil an A+ rating. This marvelous golden oil contains large amounts of elongated omega-3 fatty acids, preformed vitamin A and the sunlight vitamin D, essential nutrients that are hard to obtain in sufficient amounts in the modern diet. Samples may also naturally contain small amounts of the important bone- and blood-maintainer vitamin K.
There is hardly a disease in the books that does not respond well to treatment that includes cod liver oil, and not just infectious diseases but also chronic modern diseases like heart disease and cancer. Cod liver oil provides vitamin D that helps build strong bones in children and helps prevent osteoporosis in adults. The fatty acids in cod liver oil are also very important for the development of the brain and nervous system. "If you want to prevent learning disabilities in your children," said David Horrobin, distinguished medical and biochemical researcher, "feed them cod liver oil."
Cod liver oil contains more vitamin A and more vitamin D per unit weight than any other common food. One hundred grams of regular cod liver oil provides 100,000 IU of vitamin A, almost three times more than beef liver, the next richest source; and 10,000 IU vitamin D, almost four times more than lard, the next richest source. Of course, cod liver oil is only consumed in small amounts, but even a tablespoon (about 15 grams) provides well over the recommended daily allowance for both nutrients.
In addition, cod liveroil contains 7 percent each of the elongated omega-3 fatty acids EPA and DHA. EPA is the precursor of important prostaglandins, localized tissue hormones that help the body deal with inflammation; and DHA is extremely important for the development and function of the brain and nervous system. So it's no surprise that in numerous studies cod liver oil has proven to be a powerhouse in fighting disease.
GOOD FOR WHAT AILS YOU
Cod liver oil greatly improves heart function to prevent heart disease and to treat it even in advanced stages, after a heart attack and after heart surgery. Cod liver oil alters the linings of the arteries in such a way as to improve healing after damage.
This is attributed to the omega-3 fatty acids but vitamin A, D and K all have important roles to play in facilitating mineral absorption, improving muscle function and supporting elasticity of the blood vessels. The inflammation-reducing prostaglandins made from EPA help mediate the inflammatory response in the arteries. In other studies the heart-protective effect was associated with changes in the muscle response to serotonin, increasing the heart's ability to "relax.
"1-15 In a study with rats, treatment with cod liver oil actually caused artery-blocking atheromas to become smaller and blood vessel diameter to enlarge.55 Weston Price noted that heart attack deaths increased during periods when the vitamin A content of the diet was low. Cod liver oil can provide vitamin A on a continuous basis throughout the year.
Many of the conditions addressed by cod liver oil are considered related under the title Syndrome X. These include obesity, hypertension, insulin resistance, adult onset diabetes and stroke. Evidence is accumulating that these diseases of civilization are the result of high levels of omega-6 fatty acids and low levels of omega-3 fatty acids along with deficiencies of fat-soluble vitamins. We may be paying a very high price for our rejection of parental wisdom to take our cod liver oil.
In numerous studies, the elongated omega-3 fats found in cod liver oil have been shown to improve brain function, memory, stress response, immune response, allergies, asthma, learning and behavioral disorders, including bipolar syndrome and manic-depression.
Cod liver oil is most famous for contributing to bone health, preventing and reversing rickets in children and osteomalacia in adults.16, 17 Before the discovery of cod liver oil as a source of vitamin D, many children suffered greatly with deformed bones. Osteoporosis responds to vitamin D and to cod liver oil. Sufficient elongated omega-3 oils found in cod liver oil are one of the keys to keeping and rebuilding bone.18, 19 In women, higher levels of vitamin D from cod liver oil improve bone mineral density.20
Two of the symptoms of low levels of vitamin D are bone pain and muscle pain. This may manifest as pain in the legs, muscle weakness and difficulty climbing stairs. Numerous studies have shown improvement in muscle pain, muscle strength and bone pain scores with cod liver oil.40, 41
Cod liver oil is effective in treating arthritis as well. Researchers funded by Great Britain's Arthritis Research Campaign found that the elongated omega-3 fatty acids in cod liver oil reduce both pain and damage in inflamed joints.56
Pregnant women using cod liver oil have infants with a lower risk for juvenile type 1 diabetes.21 This effect was found only in mothers taking cod liver oil, not in mothers taking multivitamin supplements. Cod liver oil taken by nursing mothers improves the fatty acid profile in breast milk to promote optimal brain development and also increases levels of vitamin A to prevent infections. Interestingly, cod liver oil does not provide increased vitamin D in breast milk.23,24
Cod liver oil given to infants after birth and during the first year had no protective effect against type 1 diabetes but it nevertheless is an important source of nutrients for optimal infant health.22 In more than forty trials, vitamin A has been shown to reduce morbidity and mortality of children.25
Cod liver oil was the supplement of choice in many of these trials. Books on feeding infants published in the 1930s and 1940s routinely recommended cod liver oil, starting with 1 teaspoon at the age of three weeks. It was Dr. Spock who threw this wisdom out the window by recommending vaccinations instead of the powerful nutritional support of cod liver oil. Few modern books on infant care mention the importance of the fat-soluble nutrients in this wonderful super food.
As for treating diabetes in adults, cod liver oil has been used in a number of trials with both insulin-dependent and non-insulin-dependent diabetes. In both conditions cod liver oil improved glucose response and other markers of the disease.26-31 Vitamin A in cod liver oil helps promote healing and protects the retina, both problem areas in the diabetic patient.
Cod liver oil has lowered blood pressure induced by stress-elevated levels of cortisol.32-35 Cod liver oil given to rats reduced intraocular pressure suggesting a use in prevention and treatment of glaucoma.36 Vitamin D in cod liver oil promotes absorption of calcium and magnesium, thereby lowering blood pressure.
Colitis responds more effectively to the type of omega-3 fatty acids in cod liver oil than to medication.37-38 Cod liver oil should be the first protocol for this condition as well as irritable bowel syndrome and Crohn's disease.
Topically applied, cod liver oil contributes to faster wound healing and improvement in skin quality.39 An excellent treatment for diaper rash and other skin conditions is cod liver oil mixed with zinc oxide. And cod liver oil taken orally helps maintain soft skin and minimize wrinkles.
And what about cancer? All the nutrients in cod liver oil help prevent cancer. Vitamin A has been part of every successful alternative cancer therapy so far. In a study in China, use of cod liver oil was found to be protective against childhood leukemia.57 In a study of Norwegian men and women, consumption of cod liver oil was found to protect against lung cancer.58
PRACTICAL ASPECTS
Eating fish will not provide the levels of nutrients that are found in cod liver oil. Even in heavy fish-eating populations, the addition of cod liver oil improves health.42-43 And taking fish oils is not the same as taking cod liver oil. One tablespoon of regular cod liver oil and one-half tablespoon of high-vitamin cod liver oil provide the amount of elongated omega-3 fatty acids found in twelve 1,000 mg fish oil capsules.
As for vitamin D, body oils of fish can be good sources as long as you are willing to eat a lot of them. One-half pound of fatty herring or sardines gives a dose of vitamin D equal to that of about one tablespoon of cod liver oil. But salmon oil has one-fifth the potency of cod liver oil.
One concern about taking cod liver oil is the presence of contaminants--heavy metals (such as mercury, cadmium and lead), PCBs and so forth. Fortunately, consumers need not worry when it comes to cod liver oil. All cod liver oils in the US must be tested according to protocols of the Association of Analytical Communities (AOAC) and approved free of detectable levels of 32 contaminants before they can be imported into this country. Furthermore, mercury is water-soluble. It may be present in the flesh of fish, but it is not present in the oil.
Another concern is rancidity. Cod liver oil can become rancid if improperly handled. In a 1988 study, peroxide values (indicating rancidity) ranged from a low of 2 to a high of 44.7.44 Nevertheless, properly handled cod liver oil is relatively stable. It contains 21 percent saturated fatty acids and 57 percent monounsaturated fatty acids, which provide stability.
The fishy smell of cod liver oil is due to the presence of small amounts of fish protein and is not a sign of rancidity. To ensure that your cod liver oil is fresh, avoid buying the large economy size or the end-of-season sale item. Buy cod liver oil in small dark bottles and keep them in a cool dark place. Cod liver oil need not be refrigerated after opening if it is used up quickly within two months.
Virtually all cod liver oil imported into the US comes from Norway, and while all of it is safe, there are different grades, depending on vitamin levels. The lighter oil from the "top of the barrel" has a lower molecular weight, goes rancid more quickly and has lower levels of vitamins, while the heavier oil, which sinks, is richer in vitamins.
The heavier oil is what Dr. Price referred to as high-vitamin cod liver oil. It contains double the amounts of vitamin A and D as regular cod liver oil. Virtually all cod liver oil imported into the US is the lighter, "top of the barrel" variety. The Norwegians keep the best for themselves!
Whenever taking cod liver oil, remember the findings of Dr. Price. He noted that he did not get good results from cod liver oil unless he gave it concurrently with high-vitamin butter. Just why this is so is a matter of speculation, but we do know that the very unsaturated fatty acids found in cod liver oil cannot be effectively assimilated and stored in the tissues without the presence of adequate saturated fatty acids, the kind that would be provided by butter.
This means that even regular butter would help support cod liver oil therapy; but Price found that the combination of cod liver oil with high-vitamin butter, from cows eating rapidly growing green grass, was nothing short of miraculous, reversing tooth decay and bringing patients back from the brink of death.
I do not find it hard to take Carlson's cod liver oil on a spoon, but for many, the big challenge is how to get this oily substance down. One technique is to add cod liver oil to a small amount of water or fresh juice, stir and then quickly send it down the hatch. If you can't bring yourself to take cod liver oil on a spoon or in water, then use the capsules. For babies and small children, use an eyedropper.
OLD RESEARCH BROUGHT TO LIGHT
In researching this article, I had the great fortune to stumble upon a book published in the 1930 it is truly exciting to come upon material found and lost and found again. Ultraviolet Light and Vitamin D in Nutrition, by Katharine Blunt and Ruth Cowan, published by the University of Chicago, contains fascinating material, including a chapter on the research of Mrs. May Mellanby published in 1918 in The Lancet II, page 767.
The book describes the work of scientists E. M. Honeywell, A. F. Hess and C. E. Bills (after which the Bills's Scale for determining antirachitic value for vitamin D is named) who studied all aspects of fish oil potency, production and seasonal distribution. Early in their research they discovered that oil extracted from cod when the fish were fat in the summer contained much lower amounts of vitamin D. Summer oil scored 100 on the Bills scale but winter oil scored above 1,000 and some oils scored 20,000. Their conclusion: "For a fish of a given size, antirachitic potency varies inversely with the amount of fat or oil in the liver." In other words, the less oil in the fish, the more concentrated it was.
In one fascinating study, they found that fish kept in darkened aquariums and fed on trimmed raw veal muscle had the same amount of vitamin D as free-swimming fish exposed to sunlight. So how the fish obtain vitamin D remains a mystery. Perhaps they are able to extract it from microscopic plankton and algae.
It is important to note that the amount of vitamin A in cod liver oil does not have any consistent relation with the amount of vitamin D. In numerous samples, oils rich in vitamin A were poor in vitamin D, and oils rich in vitamin D were poor in vitamin A.
According to the book, in 1922 the US imported about 1.8 million gallons of cod oil and cod liver oil. By 1927 this amount grew to almost 5 million gallons based on data from the Bureau of Foreign and Domestic Commerce of the United States Department of Commerce. Cod oil is rancid oil used in the tanning industry, not for human consumption.
The figures don't distinguish the difference, but most of the increase was in the edible cod liver oil due to research showing its benefit in preventing rickets. According to the Commerce Yearbook of 1928, "Medicinal oil production has increased greatly, and the advance in its price has lessened the supply of common cod oil for tanning."
In 2000, America imported only about one tenth that amount (less than half a million gallons), indicating a huge decline in use.
In 1930, when the book was compiled, the technology was just being developed to determine vitamin D potency. The accepted value as of August 31, 1929 was " one rat unit of vitamin D," defined as "that amount of vitamin D which, when uniformly distributed into the standard vitamin D deficient diet-ration, will produce a narrow and continuous line of calcium deposits on the metaphyses of the distal end of the radii and ulnae of standard rachitic rats." "Potent cod liver oil" is defined as that containing one of these rat units per 0.75 mg. The International Units started out as rat units!
Testing of 18 oils in use at that time showed great variations in potency. Luckily today we have methods of standardization and much better methods of transportation and storage to improve the amount of vitamin D and freshness of our cod liver oil.
EAT YOUR EGGS
In 1929, researchers tested a variety of foods for vitamin D content and found the second most potent source of vitamin D was egg yolk. The book describes studies in which Hess both cured and prevented rickets in rats by giving them egg yolks.
He also gave prophylactic treatment to 12 infants to forestall development of rickets in the winter months, which his experience had taught him to expect in the great majority of bottle-fed infants. He gave them one egg yolk added to their regular formula starting in December. None of the 12 developed rickets in March as expected and, unlike prior years, blood phosphates remained stable at summer values.
About this same time, Johns Hopkins University investigators cured seven African-American children of rickets, in most cases severe, by adding one or two eggs daily to their diet of milk and cereal.
Like the vitamin D in cod liver oil, the amount of vitamin D in egg yolks also varies. Researchers in Kansas looked at four groups of hens: one group got sunlight in the yard plus 30 minutes under a quartz mercury vapor lamp producing UV-B light; another got sunlight through glass plus 30 minutes under the lamp; the third group got sunlight alone; and the fourth group got sunlight under glass alone.
Eggs from hens under glass produced rickets in rats. Those with considerable UV-B prevented rickets completely and those with less (no lamp) caused the development of slight rickets. Only the sunlight plus lamp completely prevented rickets, showing that the natural UV-B in Kansas did not provide sufficient light for optimal vitamin D. Giving cod liver oil to the chickens had the same effect as exposure to UV-B light. Cod liver oil as two percent of the ration increased levels of vitamin D in the egg yolks fivefold.
The surprising conclusion is that chickens should either be given sunlamp treatment or cod liver oil. Poultry men and consumers alike need to recognize that the axiom "an egg is an egg" is a mistaken one. Rather, "an inadequate ration may yield impoverished eggs as well as animals." The authors suggest that eggs be graded by vitamin content. What a concept! Too bad no one listened. What would they think of our so-called "organic" eggs from hens raised in barns, never exposed to light and given "all-vegetarian" feed?
MEET MRS. MELLANBY
The most fascinating part of this little book is the chapter describing the experiments done in England by a Mrs. May Mellanby. Her husband, Dr. E. Mellanby, was the author of over 400 studies and the first to control rickets with diet. Cod liver oil had been used for centuries as a remedy but the specific application to rickets was first demonstrated by Dr. Mellanby. (Control of rickets using UV-B light was demonstrated almost simultaneously by investigators at Columbia and Johns Hopkins University in 1921.) In his research into rickets in dogs, he discovered the mineral-blocking effect of phytic acid in grains and legumes. Dr. Mellanby demonstrated that diets containing high levels of cereals, especially oatmeal, and lacking vitamin D, are the most effective producers of rickets.
If vitamin D is inadequate there is poor tooth development, but Mrs. Mellanby then went on to prove that no matter how much cereal is fed, if vitamin D is adequate tooth formation is normal. Mrs. Mellanby believed that as cereals increase in the diet, vitamin D must also be increased to offset their anticalcifying effects think of the implications of this research on today's baby-feeding habits, where infants are given cereals as their first food but denied egg yolks until they are one year old!
Mrs. Mellanby also determined that vitamin D must be present from conception in order for proper tooth formation to occur. If vitamin D is absent during the early gestational period, the enamel cannot form properly, and it cannot be repaired by giving vitamin D later.
In her initial studies Mrs. Mellanby used dogs as the source of data but she later examined more than one thousand "baby" teeth from children. She divided these teeth into four categoriesnormal, hypoplastic (slightly underdeveloped), moderately underdeveloped and grossly underdeveloped. Only 149, or about 14 percent, of the total 1,036 were sound. About one-quarter was slightly underdeveloped, but nearly two-thirds were moderately or grossly underdeveloped.
It is more difficult to examine teeth in place, but of 266 adult teeth examined by Mrs. Mellanby, not one was sound. The teeth were extracted only for purposes of straightening the teeth, which means that they were erupting in a jaw that was underdeveloped. Thus, children with narrow faces most likely have underdeveloped teeth. Tooth structure and later decay are directly related. Prevention of cavities must start in the womb.
DOWNSIDE
Now that I have told you all this good news about cod liver oil, I need to comment on the research surrounding its possible toxicity. Over-elevated serum levels of vitamin D are a possibility if you combine summer or southern sun and cod liver oil. So if you are spending a lot of time out in the sun during the summer months, it's probably best to cut back on the dose. If you are unsure, you should test your blood levels of vitamin D.
Cod liver oil is no longer recommended in Great Britain and in the US pregnant women are advised to avoid most vitamin A and vitamin A-containing foods, including cod liver oil. Both countries have adopted this policy because of the recognized teratogenicity (may cause birth defects) of retinoic acid, a synthetic form of vitamin A. But low vitamin A also causes birth defects. In the developing countries, such as Brazil, Pakistan and India, vitamin A deficiency is widespread, afflicting millions. A 1992 survey of the US population determined that 50 percent of Americans consume 19 percent or less of the Recommended Daily Allowance (RDA) or 400 IU.
The original study showing birth defects associated with intake of mostly synthetic vitamin A exceeding 5,000 IU daily was published November 23, 1995 in the New England Journal of Medicine.46 Other studies showing an association of birth defects with vitamin A concerned topical creams containing vitamin A derivatives such as Accutane, or extremely high doses of A used in animal studies.47-52
A later study, less well publicized, from the National Institute of Child Health and Human Development (NICHD), found no association with birth defects in women who took up to 10,000 IU of vitamin A during pregnancy. Because few women took more than 10,000 IU, researchers could not determine whether higher doses were a problem.
Later Mills and others continued their research and determined that after serum testing and determining safe serum levels, women taking 30,000 IU of preformed vitamin A from animal foods (not beta-carotene) daily had the same blood levels of A as healthy pregnant women in the first trimester who had healthy babies. The conclusion is that a dosage over 30,000 IU vitamin A daily may be teratogenic for a certain few, but anything up to that amount is safe.53-54
Thus if you are or may become pregnant, limit cod liver oil intake to not more than a total vitamin A value of 30,000 IU. If using my favorite brand, Carlson Labs cod liver oil, that would equal the amount of vitamin A found in 12 teaspoons or 4 tablespoons, more than anyone would ever take. If using high-vitamin cod liver oil, the limit would be 2 tablespoons. Two tablespoons of regular cod liver oil provide 15,000 IU vitamin A, 2600 IU vitamin D and 6 grams of mixed omega-3 fatty acids, safe for pregnancy and good for mom and baby.
There is one situation in which high levels of vitamin A are not recommended and that is the condition of certain types of liver disease in which there is altered vitamin A metabolism. This is frequently the case with alcoholism. Alcoholics should not take high doses (not more than 1-1.5 tablespoons of regular cod liver oil) and what they do take should be accompanied by zinc supplements. The enzymes needed for vitamin A metabolism in the liver are zinc dependent.
The most likely culprits for production of birth defects in humans are topical and oral vitamin A analogs, not cod liver oil. Researchers have criticized the original 1995 study, from which governmental policy has been derived, for overstating the negative effect. Only 1.4 percent took supplements exceeding 10,000 IU a day, not a large enough sample from which to draw conclusions. However, it is important to never combine cod liver oil or vitamin A from supplements with oral or topical medications for acne or other skin disorders treated with retinoic acid derivatives.
If you sunbathe regularly and have found that your vitamin D levels are within the normal range, do not use cod liver oil unless you are willing to test and retest to determine that your blood levels of vitamin D have not gone too high. We do not know enough to say whether or not sunbathing and cod liver oil work synergistically or antagonistically. If you decide to get lots of sun and also use cod liver oil, please send me your vitamin D tests for my continued research. Cod liver oil use is safe in most of the US and all of Canada in winter but it should not be combined with other sources of vitamin D without careful testing and monitoring.
PRICE WAS RIGHT
Dr. Price was right . . . we all need to take cod liver oil (and eat plenty of good butter). For growing children, and for almost every disease condition, cod liver oil is the number one super food, the supplement of choice.
REFERENCES
1. Aviram M, Brox J, Nordoy A. Acute effects of dietary cod liver oil and cream on plasma lipoproteins. Ann.Nutr Metab 1986;30:143-8.
2. Brox JH, Killie JE, Gunnes S, Nordoy A. The effect of cod liver oil and corn oil on platelets and vessel wall in man. Thromb.Haemost. 1981;46:604-11.
3. Brox JH, Killie JE, Osterud B, Holme S, Nordoy A. Effects of cod liver oil on platelets and coagulation in familial hypercholesterolemia (type IIa). Acta Med.Scand. 1983;213:137-44.
4. Vognild E, Elvevoll EO, Brox J et al. Effects of dietary marine oils and olive oil on fatty acid composition, platelet membrane fluidity, platelet responses, and serum lipids in healthy humans. Lipids 1998;33:427-36.
5. Aviram M, Brox J, Nordoy A. Effects of postprandial plasma and chylomicrons on endothelial cells. Differences between dietary cream and cod liver oil. Acta Med.Scand. 1986;219:341-8.
6. Brox J, Olaussen K, Osterud B et al. A long-term seal- and cod liver oil supplementation in hypercholesterolemic subjects. Lipids 2001;36:7-13.
7. Skuladottir GV, Gudmundsdottir E, Olafsdottir E et al. Influence of dietary cod liver oil on fatty acid composition of plasma lipids in human male subjects after myocardial infarction. J Intern.Med. 1990;228:563-8.
8. Schmidt EB, Pedersen JO, Ekelund S, Grunnet N, Jersild C, Dyerberg J. Cod liver oil inhibits neutrophil and monocyte chemotaxis in healthy males. Atherosclerosis 1989;77:53-7.
9. Shimokawa H, Vanhoutte PM. Dietary cod liver oil improves endothelium-dependent responses in hypercholesterolemic and atherosclerotic porcine coronary arteries. Circulation 1988;78:1421-30.
10. Shimokawa H, Lam JY, Chesebro JH, Bowie EJ, Vanhoutte PM. Effects of dietary supplementation with cod liver oil on endothelium-dependent responses in porcine coronary arteries. Circulation 1987;76:898-905.
11. Burchard HU, Tischendorf FW. The effects of the intake of cod liver oil on the blood lipid level, the lipoprotein profile and bleeding time. Z.Ernahrungswiss. 1989;28:84-91.
12. Gudbjarnason S. Dynamics of n-3 and n-6 fatty acids in phospholipids of heart muscle. J Intern.Med.Suppl 1989;225:117-28.
13. Gudbjarnason S, Benediktsdottir VE, Skuladottir G. Effects of n-3 polyunsaturated fatty acids on coronary heart disease. Bibl.Nutr Dieta 1989;1-12.
14. Gudbjarnason S, Oskarsdottir G. Modification of fatty acid composition of rat heart lipids by feeding cod liver oil. Biochim.Biophys.Acta 1977;487:10-5.
15. Benediktsdottir VE, Gudbjarnason S. Modification of the fatty acid composition of rat heart sarcolemma with dietary cod liver oil, corn oil or butter. J Mol.Cell Cardiol. 1988;20:141-7.
Dark Side Of Soy Bean
Infants are most vulnerable to damage from soy phytoestrogens Soy has been promoted as a miracle food that can prevent heart disease, fight cancer, and build strong bodies. Sales were in the $4 BILLIONS in 2004.
Respected scientists warn that its benefits should be weighed against proven risks. Even researchers working for the soy industry admit that the “marketing is way ahead of the science."
Yet the FDA approved a health claim for the soy and heart disease in 1999. I disregarded warnings from independent and government scientist and ignored hundreds of peer-reviewed studies link soy to malnutrition, digestive distress, thyroid disorders, allergies, ADD/ADHD, reproductive problems, infertility, cognitive decline, cancer, and heart disease.
The FDA ruling proved such a financial boon that sales increased 200% between 2000 and 2004. The truth is now starting to appear. Late July, The Israeli Health Ministry warned that children under 16 should eat soy foods no more that once per day and a maximum of 3 times a week, that babies never receive soy formula, and that adults exercise caution when consuming soy products...
The Ministry took its advice from a 23 member committee of nutritionists, oncologists, pediatricians who spent a year examining the evidence.
July of 2005 the Cornell University’s Program of breast Cancer and Environmental Risk factors warned that soy food consumption can increase breast cell multiplication, increasing risk for breast cancer.
In 2002, the British Committee on Toxicity of Chemicals in food, Consumer Products and Environment" which found no merit in most of the health claims of soy. They identified infants on soy formula, vegetarians who use soy as a primary source of protein, and adults trying to prevent disease with soy foods and soy supplements as all being at risk for thyroid damage.
This can be confusing since Asian peoples have used soy for centuries and many people believe this keeps them free of most Western diseases. But while Asians show lower rates of breast, prostate and colon cancers, they suffer higher rates of thyroid, pancreatic, liver, stomach and esophageal cancers.
Asians also eat different soy foods from the ones now appearing on American tables…miso, natto, temped, tofu, tamari and shoyu…instead of energy bars, soy shakes, soymik, veggie burgers, TVP chili and other meat or dairy substitutes.
These quintessentially Western products are manufactured using high-tech industrialized processes that destroy protein quality, reduce vitamin levels, and leave toxic residues and carcinogens...
Making matters worse, much of today’s soybean crop is genetically modified. GM beans carry higher levels of anti-nutrients, toxins and allergens that regular soybeans and have caused vast damage to the environment.
Indeed, most of the Amazon Rain Forest has been lost to GM soybean farming than to beef grown for fast-food franchises.
Most dangerous of all, soybeans naturally contain high levels of phytoestrogens. Promotes as safe hormone replacement therapy, these plant estrogens can cause significant endocrine disruption, leading to weight gain, fatigue, brain fog and depression.
Soy foods also have a “contraceptive effect" a fact known to scientists since the 1940"s. For women, it alters menstrual cycles, causing hormonal changes indicative of infertility.
For men it lowers testosterone levels, quantity and quality of sperm and sex drive. Couples who desire to have children are wise to cut out soy. Because of their small size and stage of development, infants remain most vulnerable to damage from soy phytoestrogens. Soy formula now represents 25% of the bottle-fed market in America and yet it’s been linked to thyroid damage, premature puberty in girls, delayed or arrested puberty in boys, and other disorders, Soy formula also contains toxic levels of manganese…50 to 80 times the amount found in diary formula or breast milk.
The bottom line is the safety of soy has yet to be proven. Unanswered questions have let the Israeli Health Ministry, the Swiss Federal Health Service, the British Dietetic association and others to warn parents and pediatricians that soy infant formula should only be used as a last resort.
If this isn’t enough reason not to eat soy, I give up. We are putting so much toxic materials in our bodies and then wondering why we are so sick so soon and have so many diseases.
Do You Eat Food With Any Of These 9 Cancer-Causing Chemicals?
Do you read the ingredients on the label of every item you put in your grocery cart? Or do you just read what’s jumps out at you on the package?
If you’re not reading the ingredients in the tiny print, you’re probably eating additives that are dangerous to your health, chemicals that cause cancer.
You see, the FDA allows manufacturers to add small amounts of cancer-causing substances to the food you eat. So, not only are many of our foods not healthy, they're unsafe.
Here are some cancer-causing chemicals you’re going to want to watch out for and keep out of the food you eat:
Acesulfame-K, also known as Acesulfame-potassium or “Sunnette” is an artificial sweetener. It has not been adequately tested for human consumption. The FDA approved this additive even though the tests done to determine it’s safety did not meet the FDA standards and caused cancer in lab animals, which increases the probability that it will also cause cancer in humans.
Artificial colors, or FD&C colors, are mostly are derived from coal tar, which is a carcinogen. Over the years, many FD&C colors have been banned because of their harmful effects. And it is likely that more will be banned in the future. Some of the worst FD&C colors include: Green #3, Blue #1, Blue #2 and Yellow #6 which cause allergic reactions and cancer in lab animals. Red #3 is a carcinogen, which may interfere with nerve transmission in the brain and causes genetic damage. It is banned in cosmetics, but allowed in food, and it’s especially harmful to children. Yellow #5 causes allergic reactions in those sensitive to aspirin. It may be life threatening. Citrus red #2 is a known carcinogen. Its only allowed use is to color orange skins. So, If you use orange zest in some of your recipes, you may be ingesting carcinogens. Any color with “lake” after it means that aluminum has been added to the color to make it insoluble.
BHA & BHT are widely used as preservatives, stabilizers and antioxidants. BHA is known to cause cancer in humans. Both BHA and BHT are toxic to the liver and kidneys. BHT may react with other ingested substances to cause the formation of carcinogens. BHT is banned in England.
Potassium bromate is used to treat flour to give bread and baked goods a sponge-like quality. It is probably not used in California because it might require a cancer warning on the label. Outside of California, “unbromated” breads do not contain potassium bromate. It is also used in toothpaste, mouth washes and gargles. It is a carcinogen, mutagen and highly toxic. It is banned worldwide, except in the U.S. and Japan .
Carrageenan is a seaweed derivative used in a wide variety of foods and cosmetics. In its native form, it has not been classified as a carcinogen, but in it’s degraded or broken down form it has been classified as a possible human carcinogen by the International Agency for Research on Cancer (IARC). Joanne Tobacman, M.D., University of Iowa assistant professor of clinical internal medicine, and researcher on carrageenan, said "There seems to be enough evidence associating carrageenan with significant gastrointestinal lesions, including malignancies, to avoid ingesting it." According to Dr. Tobacman, the native carrageenan, after being subjected to stomach acids may be broken down into the degraded form and be a cancer risk. And even if it wasn’t, carrageenan cannot be identified as native or degraded on food labels, so there is no way of knowing if you are ingesting carrageenan, the carcinogen or not.
Nitrates and nitrites are found primarily in processed meats. They combine with stomach acids and chemicals in foods to form nitrosamines, which are powerful carcinogens.
Olestra has not been shown to cause cancer. However, it robs the body of carotenoids, which are known to have a protective effect against cancer. Studies have shown a 40-50% drop in blood carotenoids after consuming only 3-8 grams of olestra in a day, equivalent to 6-16 chips. It also may causes severe gastrointestinal cramping and diarrhea, which may last for extended periods of time.
Propyl gallate is used as an antioxidant in fats, oils, candy and a variety of processed foods. It is a suspected carcinogen and is known to cause kidney, liver and gastrointestinal problems. It can cause allergic reactions in those with asthma and sensitivity to aspirin. It has not been adequately tested.
Saccharin, or Sweet ‘N Low, is an artificial sweetener that is known to cause cancer. Because of pressure from the food industry, in 2000, saccharin was removed from the list of cancer-causing chemicals, in spite of the fact that studies still show that it causes cancer in lab animals.
Eat for a Killer Immunity
It takes more than an apple a day to keep viruses at bay. You can improve your body's resistance by getting your seven servings of fruits and veggies and 8 to 10 glasses of water a day, at the very least. While an all-around diet is the key to stronger immunity, these particular immune system-boosting foods and ingredients can keep you in fighting condition.
Go here for the complete news story.
Eat this cancer preventing food today
One of the foods that should be on your table is broccoli.
OK, I can just hear some of the reactions:
"I can't eat broccoli--it makes me too gassy." or
"I hate the taste of broccoli." or
"What's so great about it?"
"I don't eat anything that's green."
Keep reading and I guarantee you'll be rushing out to buy this wonder food...and LOVING it, even if you don't right now.
I'll show you how to make it taste great and with no gas.
Cancer prevention
Broccoli contains the phytonutrients indole-3-carbinol and sulforaphane, that research has show to have major anti- cancer abilities.
Indole-3-carbinol helps disable an estrogen compound called 4-hydroxyestrone that encourages tumor growth, while it increases the level of 2-hydroxyestrone, which can help prevent cancer.
It can also prevent metastasis (the spreading of cancer cells to other parts of the body).
Sulforaphane boosts your body's detoxing enzymes, and helps to clear away potential carcinogens (cancer causers) more quickly.
It also can help to stop cancer growth and cause cell death in both leukemia and melanoma (skin cancer) cells.
No drug can claim these benefits.
Those little green "trees" sure pack a lot of punch when it comes to preventing the dreaded "C" word.
More calcium than milk
Just 2 stalks of broccoli contains MORE calcium than a 6 oz. glass of milk.
And the calcium in broccoli can be better used by your body.
Here's why:
Milk is acid-forming to your body. Having an acidic pH leads to pain, inflammation, sickness and obesity, and
inhibits mineral absorption. So that means you can't effectively absorb and use the calcium in milk no matter how much you drink.
Surprise, surprise!
But broccoli is alkaline to your body, helping all of your organs, bones, muscles and joints work perfectly and stay disease-free. Plus when your pH is alkaline, you can better absorb vitamins and minerals from your foods.
My manual "Foods That Create Acid, Foods That Take It Away" gives you the skinny on why you need an alkaline pH, and shows you the alkaline foods you can eat to help keep your body properly nourished and disease-free.
- http://www.greattastenopain.com/great.asp
Goodbye constipation and gas
Broccoli is a great fiber source that can help make constipation a thing of the past.
Imagine not grunting and straining to have a bowel movement any longer! To constipation sufferers, that would be heaven on earth.
Now, oddly broccoli is also blamed for causing gas.
But what most people don't realize is that their overall diet of poorly combined, acid-forming foods is the real culprit, not the broccoli.
Eating an acid-forming diet is THE primary cause of gas, and also leads to waste buildup in your colon.
Now, enter the broccoli. Its fiber acts like a broom and starts to clear out your colon, and even more gas is stirred up as a result.
And you unfairly curse the broccoli when you really should be cursing your acidy food choices!
More great news: My manual "What To Eat With What" will show you what foods are good, low acid combinations so you can avoid that gas and waste build-up.
Then you'll be able to enjoy constipation-free days with no more gas and discomfort. Won't that be a welcome change?
Yum-yum
People who say they don't like the taste of broccoli have never tried MY recipes for broccoli.
Here's a simple yet delicious way to prepare broccoli that will leave you (and your kids) fighting for seconds:
Roasted Broccoli
Serves: 4-5
2 bunches broccoli, washed, stalks peeled and cut into 1"
strips, flowers broken into florets
Olive oil
Salt (preferably sea salt or Himilayan salt)
Preheat oven to 425 degrees.
Place broccoli in a baking dish. Drizzle with olive oil and sprinkle with salt.
Roast for 5 minutes. Remove from oven, toss and stir and drizzle more olive oil if broccoli appears to be dry.
Return to oven and roast for another 5-8 minutes or just until crisp-tender. Serve immediately.
Leftovers (if there are any) can be added to omelets, salads and soups.
That's all there is to it. A few minutes is all it takes, and your body will gain enormous benefit. Put this dish on your table and watch it disappear.
The recipe book in the Great Taste No Pain system contains other delicious broccoli recipes, as well as scrumptious dishes featuring many health-building alkaline-creating foods.
Get it here and I'll show you how to make it so tasty you won't even believe it:
Don't let one more day go by without treating your body to the incredible health benefits and outstanding delicious taste of broccoli.
About the Author
Sherry Brescia is a natural health researcher, president of Holistic Blends, Inc. and author of the mega best-selling Great Taste No Pain Health System.
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.
Eating and Drinking Don't Mix
By Benjamin Lynch
Drinking while eating dilutes digestive power. Enhance digestion with a few simple suggestions.
While eating your meal, for the most part, do not drink with it.
This dilutes the stomach acids and digestive enzymes. It is best to drink 20 minutes before your meal - this helps uptake of nutrients and move bowels.
If you feel your mouth is just so darn dry while eating, that is likely due to being:
- stressed while you eat as stress stops mouth secretions
- eating in a rush,
- not being aware while you are eating
- secretory glands not functioning well due to drinking during meals [conditioned not to secrete as mouth is already moist]
If any of those explain you while eating, try to adjust. Your secretory glands will regain proper function once you train yourself not to drink during meals.
If you absolutely cannot avoid drinking during meals then:
- avoid cold drinks
- drink warm or hot teas
- avoid milk during meals
Drinking cold mucousy milk during a meal is like spraying foam on a fire. It totally kills it. The Chinese call your digestive system the triple burner. It burns from below and that fire works its way up properly digesting your foods. Cold milk and beverages douse that fire.
We had a patient come in to the clinic with chronic constipation for years. She was improving but not rapidly. She happened to stop by my website and read information about avoiding drinks and especially cold drinks during meals. Once she changed this, she now goes 2 times a day and no longer has constant gas and bloating.
Simple.
Give it a shot.
P.S. If you're doctor told you to drink during meals - then by all means, listen to 'em. Also drink plenty of water while you take your fiber supplement. If you don't you'll have a big bunch of fiber sitting like concrete.
About the Author
Benjamin Lynch Graduate of University of Washington, 1997. BS Cell and Molecular Biology. Obtaining doctorate in Naturopathic Medicine at Bastyr University. Graduate 2007. Married with 2 boys and a cat. Live in Seattle, WA. Born in Portland, OR. Planning to specialize in Balneotherapy [spa medicine]. Hobbies include backpacking, camping, traveling abroad, sailing, tennis, rowing, soccer, mountain climbing.
Fatty Rubbish and Filth in Flour
Doug Kaufmann is author of the book, The Germ that Causes Cancer. In it, he explains the much understated problem of the contamination of our industrially stored grains by potent moulds, fungi and their associated mycotoxin discharges and why they should be strictly avoided.
Most governments only scan for the most dangerous of these, like aflatoxin, thought to be one of the most carcinogenic substances on earth. One study showed that, via a typically grain-predominant diet, a citizen could expect to ingest from 0.15 g to 0.5 g of aflatoxin per day.
Antibiotics are often made from mycotoxins (viz. penicillin) and are well known for disrupting the delicate gut flora balance, creating dysbiosis. For many patients with cancer, the fungal problems will be obvious, many of these sufferers with a history of antibiotic use prior to being diagnosed with cancer. Dr Joseph Mercola states:
"Mycotoxins cause a wide range of health problems in humans when we are exposed to small amounts over an extended period of time, and can even be lethal if taken in large quantities over a short period of time. Given the large number of diseases linked to mycotoxins, and our tendency to eat a large amount of grains in our typical [Western] diet, this is a very concerning problem. As Dr Holland states, grains are sources of carbohydrates, or sugars, and as such, they risk contamination by certain fungi. These fungi produce secondary metabolites, or mycotoxins."
Historically, grains have produced some quite wild reactions, such as in Salem, Massachusetts in 1692, when 13 women and six men were executed for witchcraft after some citizens in the town went 'barking mad', probably due to poisoning by the rye fungus, ergot (St Anthony's Fire). LSD was first synthesized by Swiss chemist Albert Hoffman of Sandoz Laboratories in 1938, who was studying the hallucinogenic properties of ergot. Hoffman's revolutionary new kaleidoscopic trip was to skew the perceptions of an entire generation to come in the swinging sixties and beyond.
To illustrate the difficulties grains are causing humans, Dr David Holland elaborates on the top ten mycotoxin foods society routinely munches with alacrity with little or no appreciation for the cumulative downside:
1. Alcoholic beverages
Alcohol is the mycotoxin of the Saccharomyces yeast - brewer's yeast. Other mycotoxins besides alcohol can also be introduced into these beverages through the use of mold-contaminated grains and fruits. Producers often use grains that are too contaminated with fungi and mycotoxins to be used for table foods, so the risk is higher that you are consuming more than just alcohol in your beverage (Council for Agricultural Science and technology. Mycotoxins: Economic and Health Risks. Task Force Report Number 116. CAST. Ames, IA. Nov 1989). Before you drink for the health of your heart, consider the other possible risks of drinking. There are safer ways of consuming antioxidants.
2. Corn
Corn is "universally contaminated" with fumonisin and other fungal toxins such as aflatoxin, zearalenone and ochratoxin (Council for Agricultural Science and Technology. Mycotoxins: Risks in Plant, Animal and Human Systems. Task Force Report No. 139. Ames, IA. Jan 2003).
Fumonisin and aflatoxin are known for their cancer-causing effects, while zearalenone and ochratoxin cause estrogenic and kidney-related problems respectively. Just as corn is universally contaminated with mycotoxins, our food supply seems to be universally contaminated with corn -- it's everywhere! A typical chicken nugget at a fast food restaurant consists of a nugget of corn-fed chicken that is covered by a corn-based batter that is sweetened with corn syrup!
3. Wheat
Not only is wheat often contaminated with mycotoxins, but so are the products made from wheat, like breads, cereals, pasta, etc. Pasta may be the least-"offensive" form of grains since certain water-soluble mycotoxins, such as deoxynivalenol (vomitoxin), are partially removed and discarded when you toss out the boiling water that you cooked the pasta in.
Unfortunately, traces of the more harmful, heat-stable and fat-soluble mycotoxins, such as aflatoxin, remain in the grain. Regarding breads -it probably doesn't matter if it's organic, inorganic, sprouted, blessed or not - if it came from a grain that has been stored for months in a silo, it stands the chance of being contaminated with fungi and mycotoxins.
4. Barley
Similar to other grains that can be damaged by drought, floods and harvesting and storage processes, barley is equally susceptible to contamination by mycotoxin-producing fungi. Barley is used in the production of various cereals and alcoholic beverages.
5. Sugar (sugar cane and sugar beets)
Not only are sugar cane and sugar beets often contaminated with fungi and their associated fungi, but they, like the other grains, fuel the growth of fungi. Fungi need carbohydrates - sugars - to thrive.
6. Sorghum
Sorghum is used in a variety of grain-based products intended for both humans and animals. It is also used in the production of alcoholic beverages.
7. Peanuts
A 1993 study demonstrated 24 different types of fungi that colonized the inside of the peanuts used in the report (Costantini, A. Etiology and Prevention of Atherosclerosis. Fungalbionics Series.1998/99). And this was after the exterior of the peanut was sterilized!
So, when you choose to eat peanuts, not only are you potentially eating these molds, but also their mycotoxins. Incidentally, in the same study the examiners found 23 different fungi on the inside of corn kernels. That said, if you choose to plant your own garden in an attempt to avoid mycotoxin contamination of corn or peanuts, it does you no good if the seed (kernel) used to plant your garden is already riddled with mold.
8. Rye
The same goes for rye as for wheat and other grains. In addition, when we use wheat and rye to make bread, we add two other products that compound our fungal concerns: sugar and yeast!
9. Cottonseed
Cottonseed is typically found in the oil form (cottonseed oil), but is also used in the grain form for many animal foods. Many studies show that cottonseed is highly and often contaminated with mycotoxins.
10. Hard Cheeses
Here's a hint: if you see mold growing throughout your cheese, no matter what you paid for it, there's a pretty good chance that there's a mycotoxin not far from the mold. It is estimated that each fungus on Earth produces up to three different mycotoxins.
The total number of mycotoxins known to date numbers in the thousands. On the other hand, some cheeses, such as Gouda cheese, are made with yogurt-type cultures, like Lactobacillus, and not fungi (Costantini, 1998/99). These cheeses are a much healthier alternative, fungally speaking.
Naturally, with this list coming from a group that opposes eating food that is merely contaminated with fungi, we'd certainly oppose eating the fungus itself! That would include common table mushrooms and so-called myco-protein food products [quorn].
Other foods that could potentially make our list are rice, oats and beans, given that these too are sources of carbohydrates. And occasionally food inspectors will come across a batch of mold-contaminated rice or oats. However, all other things being equal, these crops are generally more resistant to fungal contamination (CAST 1989).
CONCLUSION
Grains break down into glucose in the body and fuel fungal growth. All nutritional regimens for cancer should therefore make a point of ostracizing these foods from the patient's diet. In the resources below, I give full dietary recommendations along with a comprehensive list of potent, natural anti-fungal materials that are being widely used against cancers today.
Further Resources
The ABC's of Disease by Phillip Day
Cancer: Why We're Still Dying to Know the Truth by Phillip Day
B17 Metabolic Therapy compiled by Phillip Day :
Great News on Cancer in the 21st Century by Steve Ransom
Have you Fed your Good Bugs Today?
by Marjorie Geiser, RD
Most consumers have heard of probiotics and know that they are foods containing live, beneficial bacteria. Foods such as yogurt, buttermilk, miso or kefir are the most recognized foods providing ‘good’ bacteria for the gut.
But are you aware of the health benefits of prebiotics? In a nutshell, prebiotics are the food to help the probiotics grow and multiply. They are the food for your ‘good bugs’.
A quick review of probiotics will help in understanding prebiotics. The advantage of beneficial living organisms in food, particularly lactic acid bacteria, has been known for centuries. In fact, the Roman historian, Plinius, in 76 BC, recommended fermented milk for treating gastroenteritis. In the early 1900’s, a Russian zoologist, Elie Metchnikoff, wrote about the health benefits of “friendly bacteria" and hypothesized that consumption of fermented milk products were responsible for the long, healthy lives that Bulgarian peasants enjoyed.
Probiotics means “pro-life". The digestive tract is home to over 400 species of microorganisms. Some are ‘good bugs’ and are ‘bad bugs’ or unhealthy bacteria. Probiotics are the ‘good bugs’. Two of the most common strains are lactobacilli and bifidobacteria. It is believed that if a positive balance of good bacteria is maintained, the bad bacteria are less able to cause disease and irritation.
Here are some health benefits to taking probiotics:
- inhibits growth of ‘bad bugs’, or bacteria that cause disease
- synthesizes vitamins, primarily B vitamins
- increase availability of nutrients
- decrease lactose intolerance
- decrease symptoms of GERD (gastro-esophageal reflux disease)
- decrease prevalence of allergies
- boosts the immune response
As mentioned earlier, prebiotics are food for probiotics. Consequently, the more you can feed and care for your ‘good bugs’, the healthier you can be!
The Japanese have known the benefits of prebiotics for years. In fact, a commercially prepared prebiotic (“Neosugar") is currently used in over 500 Japanese food products, from infant formulas to health products. The two most common prebiotics are inulin and oligofructose. As a supplement, it will be listed as either inulin or FOS (fructooligosaccharides). Inulin or oligofructose are present in over 36,000 plant foods as plant storage carbohydrates. Excellent food sources are chicory and Jerusalem artichokes. In fact, most commercially prepared inulin comes from chicory, or else synthesized from sucrose. Other food sources include wheat, barley, rye, onions, garlic and leeks.
Because flatulence, bloating and abdominal cramps can be an undesirable consequence of taking prebiotics (and even probiotics), it is recommended that anyone considering taking these in supplement form contact a healthcare professional familiar with such products for individualized recommendations. Those who could benefit from taking probiotic and prebiotic supplements include:
- People taking antibiotics which kill off the ‘good bugs’ in the intestinal tract.
- People who suffer from diarrhea, constipation, gastrointestinal distress, and/or irritable bowel syndrome.
- Women who suffer from chronic yeast and/or Candida infections.
Probiotic supplements are available as freeze-dried, powdered, capsules, wafers and liquids. Doses of Acidophilus and Bifidobacteria are expressed in billions of live organisms and a typical dose, unless otherwise recommended, is between 3 billion to 5 billion live organisms. Because probiotics are living organisms and are fragile, they should always be refrigerated. Products found on a shelf, therefore, are not going to contain live organisms and not be as effective. The product label should guarantee a certain number of live organisms by the expiration date of the product. There should always be an expiration date.
Prebiotics can be found either with a probiotic product or separately, because FOS and inulin are food for the probiotics. If purchased separately, they can be taken together. Some people, because of the high number of ‘bad bugs’ in their gastrointestinal tract, cannot handle the two products taken together in the beginning. This is where an experienced healthcare professional can be beneficial. The suggested intake of FOS is 2-3 grams per day. Products containing vitamin C, whey protein, or cysteine may improve the effectiveness of probiotics.
This information is not intended to substitute for medical advice or care that you would receive from your healthcare professional, so always check with your provider. If you are taking medications, or have health issues, make sure you start these products under the care of a professional. Some people will notice no harmful effects and these products are generally very safe, but individual sensitivity can alter the effects of such products.
If something as simple as providing and feeding your ‘good bugs’ in the intestinal tract can improve subtle or severe health issues, it’s certainly time to start feeding our ‘good bugs’ today!
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.
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.
Health Benefits Of Broccoli
Broccoli provides a high amount of vitamin C, which aids iron absorption in the body, prevents the development of cataracts, and also eases the symptoms of the common cold.
The folic acid in broccoli helps women sustain normal tissue growth and is often used as a supplement when taking birth control pills and during pregnancies.
The potassium in broccoli aids those battling high blood pressure, while a large amount of calcium helps combat osteoporosis.
The vegetable is also fiber-rich, which enhances the gastrointestinal (GI) tract, as well as aims to reduce blood cholesterol levels.
In recent years, broccoli has made the headlines regarding three components found in the vegetable. For instance, indole-3-carbinol has captured the attention of those looking to prevent hormone-related cancers, such as breast- and prostate cancer.
I3C promotes "good" hormones, while working against destructive ones. The sulforaphane in broccoli also helps to increase the level of enzymes that block cancer, while the beta-carotene in broccoli transforms into vitamin A within the body, providing an effective antioxidant that destroys free radicals (responsible for weakening the defense of cells).
Additionally, the health benefits of broccoli have been linked to preventing and controlling the following medical concerns: Alzheimer's disease, diabetes, calcium deficiencies, stomach and colon cancer, malignant tumors, lung cancer, heart disease, arthritis, and even the aging process.
Honey As an Antibiotic
New research in the FASEB Journal shows that defensin-1, a protein added to honey by bees, possesses potent antibacterial properties and could be used again drug-resistant bacteria
Sweet news for those looking for new antibiotics: A new research published in the July 2010 print edition of the FASEB Journal (http://www.fasebj.org) explains for the first time how honey kills bacteria. Specifically, the research shows that bees make a protein that they add to the honey, called defensin-1, which could one day be used to treat burns and skin infections and to develop new drugs that could combat antibiotic-resistant infections.
"We have completely elucidated the molecular basis of the antibacterial activity of a single medical-grade honey, which contributes to the applicability of honey in medicine," said Sebastian A.J. Zaat, Ph.D., a researcher involved in the work from the Department of Medical Microbiology at the Academic Medical Center in Amsterdam. "Honey or isolated honey-derived components might be of great value for prevention and treatment of infections caused by antibiotic-resistant bacteria."
To make the discovery, Zaat and colleagues investigated the antibacterial activity of medical-grade honey in test tubes against a panel of antibiotic-resistant, disease-causing bacteria. They developed a method to selectively neutralize the known antibacterial factors in honey and determine their individual antibacterial contributions. Ultimately, researchers isolated the defensin-1 protein, which is part of the honey bee immune system and is added by bees to honey. After analysis, the scientists concluded that the vast majority of honey's antibacterial properties come from that protein. This information also sheds light on the inner workings of honey bee immune systems, which may one day help breeders create healthier and heartier honey bees.
"We've known for millennia that honey can be good for what ails us, but we haven't known how it works," said Gerald Weissmann, M.D., Editor-in-Chief of the FASEB Journal, "Now that we've extracted a potent antibacterial ingredient from honey, we can make it still more effective and take the sting out of bacterial infections."
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FASEB comprises 23 societies with more than 100,000 members, making it the largest coalition of biomedical research associations in the United States. FASEB enhances the ability of scientists and engineers to improve, through their research, the health, well-being and productivity of all people. FASEB's mission is to advance health and welfare by promoting progress and education in biological and biomedical sciences through service to our member societies and collaborative advocacy.
Macular Degeneration And Diseases Linked to Vegetable Oils
From, Chris Gupta
"In the 1920s and 30s they started to get big presses that produced hundreds of tons of vegetable oil," Dr Beaumont said. "In 1957 margarine outsold butter so we've had this massive infiltration of our food chain by vegetable oils."
Vegetable oils are implicated in diabetes, which also leads to blindness, heart disease and cancer... due to loss of Vitamin E from to the processing these oils.
"Even more convincing was a prospective study where they looked at patients with the disease and those eating too much vegetable oil progressed at 3.8 times the rate of those eating a little vegetable oil.
"I think we have to have a warning on the packages similar to a warning of a cigarette package: 'vegetable oil can lead to macular degeneration',"
Here is an anther indictment, as if another was needed, against processed (junk) foods. For profits, continued propaganda to increase the use of fragmented, synthetic foods and squelch competition are order of the day! Hence traditional foods have always been relegated to the bottom of the heap.
And the industry shills and the so-called experts continuously badger the masses with the mantra: pill for every ill. Totally oblivious of the fact that the prerequisite for good health is good nutrition. Surely without the building blocks (nutrients) no disease can be cured or prevented!
And of course the health regulatory bodies are as usual are defending the industry instead of its constituents! One should be far better without them then with them!
REPORTER: Anna Coren
Macular degeneration is the most common cause of blindness in Australia but new research suggests avoiding vegetable oils could prevent the condition.
It's spreading like a disease - a blindness called macular degeneration affecting at least 800,000 Australians and costing $1.5 billion per year in health care.
But with the latest research pointing to vegetable oils as the main culprit, it's possible we may be able to fend off this disease by simply changing our diets.
You might not cook with vegetable or canola oil but take a look at the ingredients in any sauce, dip, bread, margarine or biscuit - any processed food for that matter. Vegetable oil is hidden in all of them.
Most of us have been consuming these processed foods from the time we could walk. Dr Paul Beaumont from the macular degeneration foundation has been studying the link.
"[The research] showed that people eating vegetable oil got the disease twice as commonly as the people who didn't," Dr Beaumont said.
"Even more convincing was a prospective study where they looked at patients with the disease and those eating too much vegetable oil progressed at 3.8 times the rate of those eating a little vegetable oil.
"You look at bread, they make it on margarine, you look at currants and they've gone and sprayed vegetable oil on them to stop them from sticking, you go and try and get tinned fish and they've put it in vegetable oil.
"So yes, it's become ubiquitous, it's crept right into our food chain and you hardly know you're eating it."
Gwen Oliver was diagnosed with macular degeneration two years ago. She was astonished when Dr Beaumont told her to steer clear of vegetable oils and to only cook with extra virgin olive oil.
"I was surprised about diet and all the products that we've been eating in the past," Ms Oliver said. "We've always had it advertised that vegetable oil was far better for us."
The macular sits at the back of the eye. It's made up of many different nerve cells. The oils that you eat become part of your eye but normally they're used and flushed out.
When you're eating vegetable oils, researchers believe the eye can't seem to biodegrade the oil and it ends up blocking the cells and causing macular degeneration.
"In the 1920s and 30s they started to get big presses that produced hundreds of tons of vegetable oil," Dr Beaumont said. "In 1957 margarine outsold butter so we've had this massive infiltration of our food chain by vegetable oils."
Dr Beaumont says he doesn't envisage vegetable oil being removed from all foods, but says there should be a consumer health warning.
"I think we have to have a warning on the packages similar to a warning of a cigarette package: 'vegetable oil can lead to macular degeneration'," he said.
The major reason for blindness in Australia 30 years ago was diabetes and it was rare to find macular degeneration.
Today the condition has overtaken diabetes five-fold and is now the leading cause of loss of vision in Australia. Two-thirds of those who lose their vision are blind due to macular degeneration.
"I've seen an exponential rise from the early 1970s through to the 1990s," Dr Beaumont said. "If we look at Japan 40 years ago the disease was rare, now it's common."
"I don't think there's any doubt we have an epidemic."
Dr Paul Beaumont is horrified at the rate macular degeneration has multiplied. He's seen a tenfold increase in the last 30 years.
"I think we could halve the number of people going blind with macular degeneration if we could change their diet, cut out the vegetable oil," Dr Beaumont said.
When macular degeneration strikes, patients like Gwen Oliver are first given laser therapy to help stem the bleeding. They're also told to look at a chart daily and if they see any difference in the lines on the charts - such as a straight line looking bent - it's back to Dr Beaumont for treatment.
But for Jillian Price, laser therapy didn't work. Her last chance is a cutting edge treatment called photodynamic therapy. It doesn't look like much but it causes plenty to happen inside the body.
"You inject a chemical that slowly accumulates in that blood vessel and doesn't accumulate in normal tissues," Dr Beaumont said. "And then you shine a light on the eye and it selectively activates that chemical that shuts down the abnormal tissue and [does] not damage the normal."
For Jillian Price, the disease has disabled her life as an active woman.
"Two months is very fast to lose so much sight; I've lost a lot of my independence," Ms Price said. "The distance, everything is distorted, getting on the buses, shopping is very hard, I can't read labels any more."
"One day I was doing crosswords and the next day I couldn't."
A specialist told Colin Noble he'd be blind within 18 months. Luckily Colin sought a second opinion and today he's one of the lucky 10 per cent who regain vision after having photo dynamic therapy.
Usually the treatment merely stops or slows down the degeneration.
"It's a miracle, I'm so grateful for this man," Mr. Noble said. "It's had a big effect on my life and my family's life … it's allowed me to do so many things."
"I can still tie a fish hook, important things like that … I'm a very lucky bloke."
Dr Beaumont has lobbied the federal Health Department to help fund this huge problem, but to date nothing has happened.
"I think they should move fairly urgently," he said. "I don't think we can afford to delay in informing the public about something which can be affecting their vision."
The federal Health Department is looking into this massive problem but wouldn't tell us any more than that. As for the Australian Food and Grocery Council - the voice of the food manufacturers who use vegetable oil - they had nothing to say, except that they were waiting to hear more evidence linking vegetable oil and macular degeneration.
"There are hundreds of thousands of Australians waiting for that advice," Dr Beaumont said. "And I think the government has to move quickly."
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Microwave Popcorn - Is it Safe?
An Associated Press article dated September 5, 2007 reported that recent warnings to popcorn factory workers about the dangers of lung disease from Diacetyl exposure, have now been extended to consumers.
Symptoms of bronchiolitis obliterans, often referred to as "popcorn lung" include:
- Fixed airway obstruction
- Scarring of the lung
- Inflammation of the lung
- Dry cough
- Shortness of breath
- Diminished lung capacity
Bronchiolitis obliterans is thought to be caused by exposure to Diacetyl, a chemical used to create the buttery flavoring of microwave popcorn. This potentially fatal obstructive lung disease causes victims to slowly suffocate within their own bodies. The Washington Post has previously reported the continually rising number of cases linked to Diacetyl and bronchiolitis obliterans in microwave popcorn factory workers. There has been at least one death associated with popcorn workers lung to date.
The only treatment available for bronchiolitis obliterans is a lung transplant.
In Nov 2005, 54 former workers from the popcorn plant settled lawsuits out of court, while a few others went to trial and the verdict total was over $50 million dollars in compensation for the workers.
Recent news reports suggest that the irresistible aroma that comes out of those popped bags may be damaging to your lungs. A substance called diacetyl that's used to provide the illusion of buttery goodness has been linked to lung disease in popcorn-plant workers, and now at least one doctor is suggesting that those of us scarfing down bagfuls at home may be affected as well.
According to a CTV report, the U.S. Food and Drug Administration has been notified of one case of a consumer who ate "large quantities of the butter-flavored popcorn and developed a life-threatening lung disease sometimes called 'popcorn workers lung.'"
Dr. Cecile Rose, director of the occupational disease clinical programs at National Jewish Medical and Research Center in Denver, said that she first saw the Colorado man in February after another doctor could not figure out what was causing his distress. Dr. Rose described the case in a recent letter to government agencies.
A furniture salesman, the man was becoming increasingly short of breath. He had never smoked and was overweight. His illness had been diagnosed as hypersensitivity pneumonitis, an inflammation of the lungs usually caused by chronic exposure to bacteria, mold or dust. Farmers and bird enthusiasts are frequent sufferers.
But nothing in the Colorado man's history suggested that he was breathing in excessive amounts of mold or bird droppings, Dr. Rose said. She has consulted to flavorings manufacturers for years about "popcorn workers' lung," and said that something about the man's tests appeared similar to those of the workers.
"I said to him, 'This is a very weird question, but bear with me. But are you around a lot of popcorn?' " Dr. Rose asked. "His jaw dropped and he said, 'How could you possibly know that about me? I am Mr. Popcorn. I love popcorn.' "
The man told Dr. Rose that he had eaten microwave popcorn at least twice a day for more than 10 years.
"When he broke open the bags, after the steam came out, he would often inhale the fragrance because he liked it so much," Dr. Rose said. "That's heated diacetyl, which we know from the workers' studies is the highest risk."
Dr. Rose measured levels of diacetyl in the man's home after he made popcorn and found levels of the chemical were similar to those in microwave popcorn plants. She asked the man to stop eating microwave popcorn.
"He was really upset that he couldn't have it anymore," Dr. Rose said. "But he complied."
Six months later, the man has lost 50 pounds and his lung function has not only stopped deteriorating but has actually improved slightly, Dr. Rose said.
"This is not a definitive causal link, but it raises a lot of questions and supports the recommendation that more work needs to be done," Dr. Rose said.
Investigations are still being conducted to understand the potential harms of microwave popcorn consumption, research results have yet to be released...
Lung specialists and even a top industry official say the case, the first of its kind, raises serious concerns about the safety of microwave butter-flavored popcorn.
This doesn't necessarily mean you should strike all microwave popcorn from your shelves, or vow never to indulge again. But if you have children with lungs weakened by asthma or other conditions, it might want to consider what's coming out when you break open the bag.
In response to the letter written concerning the consumer who has developed lung disease is allegedly due to exposure to Diacetyl, the FDA indicated that it is "carefully considering the safety and regulatory issues it raises". The Occupational Safety and Health Administration (OSHA) currently does not regulate the use of Diacetyl in the food industry, but it conducting its own investigations as more people continue to come forward with similar claims. Additionally, the EPA is doing research regarding the safety of Diacetyl fumes.
"We've all been working on the workplace safety side of this, but the potential for consumer exposure is very concerning," said John B. Hallagan, general counsel for the Flavor and Extract Manufacturers Association of the United States, a trade association of companies that make butter flavorings for popcorn producers. "Are there other cases out there? There could be."
A spokeswoman for the Food and Drug Administration said that the agency was considering the case as part of a review of the safety of diacetyl, which adds the buttery taste to many microwave popcorns.
Producers of microwave popcorn said their products were safe.
Meanwhile, four of the leading makers and sellers of microwave popcorn have acted. Con Agra, General Mills, American Pop Corn Company, and Pop Weaver have said they will stop using diacetyl in their products, according to news reports. Their brands include Orville Redenbacher, Act II, Pop Secret, Jolly Time and Pop Weaver.
Pop Weaver, has taken diacetyl out of its popcorn bags "because of consumer concerns" but not because the company believes the chemical is unsafe for consumers, said Cathy Yingling, a company spokeswoman.
Exposure to synthetic butter in food production and flavoring plants has been linked to hundreds of cases of workers whose lungs have been damaged or destroyed. Diacetyl is found naturally in milk, cheese, butter and other products.
Heated diacetyl becomes a vapor and, when inhaled over a long period of time, seems to lead the small airways in the lungs to become swollen and scarred. Sufferers can breathe in deeply, but they have difficulty exhaling. The severe form of the disease is called bronchiolitis obliterans or "popcorn workers' lung," which can be fatal.
The popcorn bags are made out of paper that has to be coated with a substance to repel grease and moisture so the bag doesn't become soggy and rip while it's getting heated in the microwave. The chemicals used to coat the paper break down, when heated, in to a substance called perfluorooctanoic (PFOA).
The Environmental Protection Agency has identified PFOA as a "likely carcinogen."
How much PFOA gets into the popcorn is still unknown. The FDA researchers did a study this past October about this question. They determined that it's a relatively small amount of PFOA that actually gets into the popcorn.
So the good news may be that you'd probably have to eat a lot of popcorn before you get enough PFOA into your body that it will cause cancer, but it's basically impossible for the FDA to tell how much PFOA would actually cause cancer.
Not only is the bag coating a carcinogen, but also the fake butter flavoring. The National Institute for Occupational Safety and Health determined that a disease that destroys lung tissue was triggered by exposure to the artificial butter flavoring. This study was done after 24 workers in a Missouri microwave popcorn plant got this disease that was destroying their lungs. And it wasn't just 24 workers affected. There were 130 other employees who had high rates of bronchitis and asthma from this butter flavoring.
What's in the fake butter? Diacetyl. It gives artificial butter its flavor and smell. This is an FDA-approved chemical that is also found in many wines, cookies, candies, beers, and cheese-flavored products.
How can the FDA approve something known to kill your lungs?
So before you make your next bag of microwave popcorn, thing of what it's doing to your health.
If you still want microwave popcorn, make your own. Use popcorn kernels bought in your grocery store. Place a serving of kernels into a brown paper bag, smear some butter on the inside of the bag facing upward, fluff out the bag and fold it over three time, then place it in the microwave on high for 4 minutes.
Or you could go back to the good old fashion method of popping kernels on the stove with a pot and oil.
You should stay away from things that "smell just like butter", "taste just like butter" but are not. Don't forget all those other products using artificial flavors. Artificial flavors are used mostly to cut expense for the manufacturer and still maintain a flavor. The real thing isn't used because it's too expensive… Isn't your health worth the expense of what is real, good and safe?
Myths & Truths About Soy
The Weston A. Price Foundation
Myth: Use of soy as a food dates back many thousands of years.
Truth: Soy was first used as a food during the late Chou dynasty (1134-246 BC), only after the Chinese learned to ferment soy beans to make foods like tempeh, natto and tamari.
Myth: Asians consume large amounts of soy foods.
Truth: Average consumption of soy foods in Japan and China is 10 grams (about 2 teaspoons) per day. Asians consume soy foods in small amounts as a condiment, and not as a replacement for animal foods.
Myth: Modern soy foods confer the same health benefits as traditionally fermented soy foods.
Truth: Most modern soy foods are not fermented to neutralize toxins in soybeans, and are processed in a way that denatures proteins and increases levels of carcinogens.
Myth: Soy foods provide complete protein.
Truth: Like all legumes, soy beans are deficient in sulfur-containing amino acids methionine and cystine. In addition, modern processing denatures fragile lysine.
Myth: Fermented soy foods can provide vitamin B12 in vegetarian diets.
Truth: The compound that resembles vitamin B12 in soy cannot be used by the human body; in fact, soy foods cause the body to require more B12
Myth: Soy formula is safe for infants.
Truth: Soy foods contain trypsin inhibitors that inhibit protein digestion and affect pancreatic function. In test animals, diets high in trypsin inhibitors led to stunted growth and pancreatic disorders. Soy foods increase the body's requirement for vitamin D, needed for strong bones and normal growth. Phytic acid in soy foods results in reduced bioavailabilty of iron and zinc which are required for the health and development of the brain and nervous system. Soy also lacks cholesterol, likewise essential for the development of the brain and nervous system. Megadoses of phytoestrogens in soy formula have been implicated in the current trend toward increasingly premature sexual development in girls and delayed or retarded sexual development in boys.
Myth: Soy foods can prevent osteoporosis.
Truth: Soy foods can cause deficiencies in calcium and vitamin D, both needed for healthy bones. Calcium from bone broths and vitamin D from seafood, lard and organ meats prevent osteoporosis in Asian countries—not soy foods.
Myth: Modern soy foods protect against many types of cancer.
Truth: A British government report concluded that there is little evidence that soy foods protect against breast cancer or any other forms of cancer. In fact, soy foods may result in an increased risk of cancer.
Myth:: Soy foods protect against heart disease.
Truth: In some people, consumption of soy foods will lower cholesterol, but there is no evidence that lowering cholesterol improves one's risk of having heart disease.
Myth: Soy estrogens (isoflavones) are good for you.
Truth: Soy isoflavones are phyto-endocrine disrupters. At dietary levels, they can prevent ovulation and stimulate the growth of cancer cells. Eating as little as 30 grams (about 4 tablespoons) of soy per day can result in hypothyroidism with symptoms of lethargy, constipation, weight gain and fatigue.
Myth: Soy foods are safe and beneficial for women to use in their postmenopausal years.
Truth: Soy foods can stimulate the growth of estrogen-dependent tumors and cause thyroid problems. Low thyroid function is associated with difficulties in menopause.
Myth: Phytoestrogens in soy foods can enhance mental ability.
Truth: A recent study found that women with the highest levels of estrogen in their blood had the lowest levels of cognitive function; In Japanese Americans tofu consumption in mid-life is associated with the occurrence of Alzheimer's disease in later life.
Myth: Soy isoflavones and soy protein isolate have GRAS (Generally Recognized as Safe) status.
Truth: Archer Daniels Midland (ADM) recently withdrew its application to the FDA for GRAS status for soy isoflavones following an outpouring of protest from the scientific community. The FDA never approved GRAS status for soy protein isolate because of concern regarding the presence of toxins and carcinogens in processed soy.
Myth: Soy foods are good for your sex life.
Truth: Numerous animal studies show that soy foods cause infertility in animals. Soy consumption enhances hair growth in middle-aged men, indicating lowered testosterone levels. Japanese housewives feed tofu to their husbands frequently when they want to reduce his virility.
Myth: Soy beans are good for the environment.
Truth: Most soy beans grown in the US are genetically engineered to allow farmers to use large amounts of herbicides.
Myth: Soy beans are good for developing nations.
Truth: In third world countries, soybeans replace traditional crops and transfer the value-added of processing from the local population to multinational corporations.
Nine Rules for Proper Food Combining
By Dr. Herbert M. Shelton
There are sound physiological reasons for eating foods in compatible combinations. In other words, some foods, if mixed in the digestive system, will cause distress!
The principles of food combining are dictated by digestive chemistry. Different foods are digested differently...
Starchy foods require an alkaline digestive medium which is supplied initially in the mouth by the enzyme ptyalin;
Protein foods require an acid medium for digestion- hydrochloric acid.
As any student of chemistry will assure you, acids and bases (alkalis) neutralize each other. If you eat a starch with a protein, digestion is impaired or completely arrested!
The undigested food mass can cause various kinds of digestive disorders. Undigested food becomes soil for bacteria which ferment and decompose it. Its by products are poisonous, one of which, alcohol, is a narcotic that destroys or inhibits nerve function.
It plays havoc with nerves of the digestive tract, suspending their vital action such that constipation may well be a result! As set forth in Dr. Herbert Shelton's FOOD COMBINING MADE EASY these are the salient rules for proper food combining.
The Nine Basic Rules of Proper Food Combining:
1. Eat acids and starches at separate meals. Acids neutralize the alkaline medium required for starch digestion and the result is fermentation and indigestion.
2. Eat protein foods and carbohydrate foods at separate meals. Protein foods require an acid medium for digestion.
3. Eat but one kind of protein food at a meal.
4. Eat proteins and acid foods at separate meals. The acids of acid foods inhibit the secretion of the digestive acids required for protein digestion. Undigested protein putrefies in bacterial decomposition and produces some potent poisons.
5. Eat fats and proteins at separate meals. Some foods, especially nuts, are over 50% fat and require hours for digestion.
6. Eat sugars (fruits) and proteins at separate meals.
7. Eat sugars (fruits) and starchy foods at separate meals. Fruits undergo no digestion in the stomach and are held up if eaten with foods that require digestion in the stomach.
8. Eat melons alone. They combine with almost no other food.
9. Desert the desserts. Eaten on top of meals they lie heavy on the stomach, requiring no digestion there, and ferment. Bacteria turn them into alcohols and vinegars and acetic acids.
Healthy Foods to Eat
Sweet Fruit
Banana, Carob, Date, Fig, Prune, Raisins, Dried fruit, Persimmon, Mango, Papaya, Sapote
Sub-Acid Fruit
Apple, Apricot, Blackberry, Cherimoya, Cherry, Elderberry, Gooseberry, Grape, Huckleberry, Nectarine, Peach, Pear, Plum, Quince, Raspberry, Sapodilla
Acid Fruit
Currant, Grapefruit, Guava, Kumquat, Lemon, Lime, Orange, Loganberry, Pineapple, Pomegranate, Strawberry, Tamarind, Tangerine, Tomato
Melons
Banana melon, Cantaloupe, Casaba, Christmas melon, Persian melon, Crenshaw melon, Watermelon, Honeydew melon, Muskmelon, Nutmeg melon
Proteins
Almonds, Cashew nuts, Hazel nuts, Hickory nuts, Lentils, Peanuts, Gooseberry, Avocados, Pecans, Pine nuts, Pistachio nuts, Soy beans, Walnuts, Sunflower seeds, Coconuts
Starches
Artichoke, Bean (lima)*, Beets, Chestnut, Carrots, Corn, Hubbard squash, Jerusalem artichoke, Peanuts*, Peas, Potatoes, Pumpkin, Yam
* Peanuts, lentils, beans, and all cereals are considered as protein and starch combinations
Non-Starchy Vegetables
Bamboo shoots, Broccoli, Brussel sprouts, Romaine, Cabbage, Cauliflower, Celery, Chard, Cucumber, Eggplant, Endive, Kale, Kohlrabi, Lettuce: Boston, Bibb, Leaf, Romaine, etc., Okra, Parsnip, Pepper (sweet), Rutabaga, Sorrel, Sprouts: Mung bean, alfalfa, wheat, barley, etc., Squash (ex. starchy), Turnip.
Olive Oil Ingredient may Improve Circulation
By Anne Harding
Certain micronutrients contained in olive oil and other foods could be responsible for the Mediterranean diet's well known heart-healthy effects, Spanish researchers report.
These compounds, known as phenols, have been shown in laboratory studies to have antioxidant, anti-inflammatory and blood clot preventing powers, Dr. Francisco Perez Jimenez of the Hospital Universitario Reina Sofia in Cordoba and colleagues write. Their study is the first to show a benefit for phenol-rich olive oils on blood vessel function.
"The intake of food high in phenols compounds could improve cardiovascular health and protect the heart," Jimenez told Reuters Health. "An example of these foods is virgin or extra virgin olive oil."
Jimenez and his team compared the effect of consuming phenol-rich olive oil or olive oil with most of its phenol content removed in a group of 21 volunteers with high cholesterol.
The researchers measured the ability of the study participants' blood vessels to respond to rapid changes in blood flow after they had consumed a relatively high-fat meal containing either type of olive oil. Blood vessels have been shown to function poorly after a high-fat meal.
Blood vessel response and function was improved for the first four hours after the high-phenol olive oil meal, the researchers found, but there was no difference in blood vessel function before and after volunteers ate the low-phenol olive oil meal.
The researchers also found increased levels of the blood vessel dilating molecule nitric oxide and reduced levels of oxidative stress after consumption of the high-phenol meal.
Consumers should reach for olive oils labeled "virgin" or "extra virgin," which have the highest phenol content, Jimenez said.
He and his colleagues suggest that phenols' antioxidant effects, as well as their ability to help the body use nitric oxide more effectively, could be responsible for their effects.
SOURCE: Journal of the American College of Cardiology.
The researchers also found increased levels of the blood vessel dilating molecule nitric oxide and reduced levels of oxidative stress after consumption of the high-phenol meal."...
Further to: Vitamins C & E For Reversal of Severe Atherosclerosis, this is a very accessible and cost effective alternative. Suggest one buy unrefined Olive oil, available at most middle eastern stores.
- Chris Gupta
Omega 3 Fish Oil EPA and Chronic Fatigue Syndrome the Real Science
by, David McEvoy
Since the publication of a book called 'Beat Chronic Fatigue The Natural Way', many people are turning to the natural substance omega 3, and in particular pure ethyl EPA, to help treat the debilitating condition known as chronic fatigue syndrome.
What is chronic fatigue syndrome ?
We all get tired. Many of us have felt depressed at times. But the mysterious chronic fatigue syndrome (CFS) is not like the normal ups and downs we experience in everyday life. The early sign of this illness is a strong and noticeable fatigue that comes on suddenly and often comes and goes – sometimes, it never stops. You sometimes feel too tired to do normal activities or are easily exhausted with no apparent reason. Unlike the mind fog of a serious hangover, to which researchers have compared CFS, the profound weakness of CFS does not go away with a few good nights of sleep. Instead, it slyly steals your energy and vigour over months and sometimes years.
Who gets chronic fatigue syndrome?
Chronic fatigue syndrome (CFS) affects both men and women, and its incidence cuts across wide strata of age as well as racial and socio-economic groups. It was first described in the 1930s; CFS received a flurry of publicity in the mid-1980s when the syndrome was erroneously associated with the Epstein-Barr virus. In the early to mid-1990s it was being described as 'yuppie flu'.
Symptoms of chronic fatigue syndrome:
- muscle aches and pains, especially after physical exertion
- feeling depressed and emotional
- poor sleep, difficulty getting off to sleep, frequent waking's, and not feeling refreshed after sleep
- nausea and loss of appetite
- a recurrent sore throat, feeling of enlarged glands in the neck which come and go
- running a slightly high temperature for no apparent reason
- feeling of faintness and dizziness
Omega 3 fish oil EPA and chronic Fatigue syndrome
The most recent study that has been performed was published in the journal Acta Psychiatrica Scandinavica. In the study, doctors from London found that in the brains of people with chronic fatigue syndrome there are high levels of two key chemicals, choline and creatine.
Choline is important for controlling fat levels in brain cells while creatine provides energy.
The doctors said the findings suggested CFS patients had abnormal phospholipid metabolisms. Phospholipids are special types of fats which are an essential component of cells. They are protected by certain types of fatty acids.
The London doctors believed fatty acid supplements could help to restore the chemical imbalance in the brain and alleviate the symptoms of CFS. EPA, which is found in omega 3 fish oil supplements, may be particularly useful.
The leader of the study said: "This study suggests that if patients with CFS take a high-EPA fatty acid supplement, then this should have a beneficial action on the chemical imbalances in the brain which we have identified."
Since this study was published further advances have been made, and the findings released by a leading professor in the United Kingdom state clearly that he considers Chronic Fatigue Syndrome to be a genuine physical illness. The professor describes how he came to conclude that CFS could be successfully treated by supplementation with essential fatty acids, specifically ultra-pure EPA (eicosapentaenoic acid) and virgin evening primrose oil.
The professor describes the changes in the immune system seen with CFS, as a reduction in natural killer cell activity and a shift from TH1 cell activity toward increased TH2 cell activity, known as a type 2 immune response. He believes that this is best explained by the presence of a pre-existing, long-term, viral infection to which the immune system is reacting. Using MRI scanning to carry out neurospectroscopy examinations of people with CFS, in order to obtain information about the chemistry of the living brain, the professor demonstrated a clear difference between the brains of people with CFS and 'normal' volunteers; the results indicated a very significant change in the turnover of fatty acids in the cell membranes of CFS sufferers.
Essential fatty acids - linoleic acid (omega-6) and alpha linolenic acid (omega-3) – are known as such because they must be acquired from food and cannot be manufactured by the body. The professor explains how viruses can cause the symptoms of CFS by inhibiting a crucial enzyme in the chains that convert these essential fatty acids into other fatty acids required by the body, including GLA (gamma-linolenic acid), EPA and DHA (docosahexaenoic acid). This leads to a deficiency in these fatty acids. He believes the resulting lack of EFAs in the body leads to many of the symptoms familiar to CFS sufferers, including tiredness, poor immune response and painful joints.
The professor concluded by saying that by giving patients large amounts of GLA and EPA the effects of the virus can be circumvented and how CFS patients taking high-dose supplements reported improvements in symptoms within 12 weeks. Crucially, the supplement should be DHA-free, which means that the majority of fish oil supplements, which contain both EPA and DHA, are not suitable. The Professor also strongly believes that the type of DHA found in most fish oil supplements inhibits some of the beneficial actions of EPA.
Conclusion
Since both these sets of findings were released, more and more people are turning to high grade ethyl EPA fish oil to help with this debilitating condition. Whether this will lead to a mainstream treatment for chronic fatigue syndrome, and whether it will work for all sufferers, remains to be seen. However, a large majority of people who are trying this as a form of treatment are reporting some very interesting and very good results.
Pomegranate - An amazing fruit.
The pomegranate is a round fruit about the size of a large orange. It has a smooth, reddish-pink rind that holds hundreds of seeds in a juicy, red pulp. Pomegranate juice is extracted from the seeds of the fruit.
The pomegranate flowers are used to make red dye. The juice is used for the production of grenadine. Because of its high tannin content the rind can be used to tan leather.
Pomegranate juice is high in vitamin C and potassium, and a good source of fiber that is low in calories. It is mainly used as a health drink.
According to the American Dietetic Association, 3.5 oz of 100% Pomegranate juice equals one fruit serving for diabetics.
Phytochemicals - Pomegranate bark contains Punicotannic Acid, Gallic Acid , Mannite, Pelletierine and N-Methylisopelletierine. Pomegrante juice contains Ellagitannins, Pelargonidin, Punicalin, Punicalagin, Anthocyanins, Cyanidin, Ellagic Acid.
Most of the phytochemicals are found in the rind of the fruit. The roots and bark are also used.
Pomegranate juice is high in three different types of polyphenols, a potent form of antioxidant. The three types - tannins, anthocyanins, and ellagic acid - are present in many fruits, but Pomegranate juice contains particularly high amounts of all three. As antioxidants, they are credited with helping in the prevention of cancer and heart disease.
Carefully read juice labels and look for products containing 100 percent Pomegranate juice, and not a combination of juices. Contents are listed in order of the largest amounts by weight on the ingredient panel.
Drinking Pomegranate juice is generally safe, the juice can affect how certain medications, including ACE inhibitors and other blood pressure medications, work in your body. It may affect how your body metabolizes a variety of other drugs.
Ask your doctor or pharmacist if Pomegranate juice will interact with any medications you're taking. Also because the juice contains high levels of potassium, people who must avoid potassium should not drink Pomegranate juice.
The pomegranate has been traditionally used as medicine in many countries.
Several research publications show that pomegranate is active and helps to maintain good health. There are scientific publications showing that pomegranate and pomegranate components are significant for:
Heart Disease
According to a new study, antioxidants contained in Pomegranate juice may help reduce the formation of fatty deposits on artery walls. Antioxidants are compounds that limit cell damage.
In several human clinical trials, the juice of the pomegranate has been found effective in reducing several heart risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation, all of which are steps in atherosclerosis and heart disease. Pomegranate has been shown to reduce systolic blood pressure.
Diarrhea
Pomegranate juice is a mild astringent, used to treat diarrhea, and reduces some fevers.
Anti-parasites
The root bark is used to treat intestinal parasites, mainly tapeworm. The alkaloids narcotise the tapeworms so they lose their grip to the intestinal wall and are expelled. These alkaloids are also very toxic and should not be used for self-medication.
Antioxidant
Pomegranate contains many phytochemicals with antioxidant action, Pomegranate bark contains Punicotannic Acid, Gallic Acid , Mannite, Pelletierine and N-Methylisopelletierine. Pomegrante juice contains Ellagitannins, Pelargonidin, Punicalin, Punicalagin, Anthocyanins, Cyanidin, Ellagic Acid. Ellagic acid has anticarcinogenic, antiatherogenic and antifibrosis activity.
Skin Whitening
Studies have shown that ellagic acid can suppress UV-induced skin pigmentation when applied topically or when administered orally. Mineka Yoshimura and colleagues have shown in their study "Inhibitory Effect of an Ellagic Acid-Rich Pomegranate Extract on Tyrosinase Activity and UV-induced Pigmentation" (Bioscience, Biotechnology, Biochemistry, 2005) that pomegranate extract has skin-whitening property. This effect was probably caused by the inhibition of proliferation of melanocytes and melanin synthesis.
Inhibition of inflammation
Pomegranate inhibits nuclear transcription factor kappa B (Nf-kappaB) - a key player in induction of inflammatory responses.
Prevention of chemically-induced cancer development (breast, prostate) in various experimental models
Pomegranates inhibit proliferation of breast and prostate cancer cells in vitro.
Pomegranates inhibit metastasis of cancer cells in vitro.
Pomegranates were found helpful during chemotherapy of prostate cancer in humans.
Pomegranate shows anti-angiogenic activity in vitro. These observations indicate rather broad mechanisms of action on cancer cells. From one angle, pomegranate inhibits multiplication of cancer cells in vitro, from another one, cancer cells can not grow in 3D and this result strongly suggests an anti-metastasis effect. In addition, pomegranate inhibits development of microvessels induced by cancer cells and this feature is a key one in the process of tumor mass growth.
The study, sponsored by a pomegranate juice company and presented at a urology meeting, involved 48 men. By drinking 8 ounces of pomegranate juice a day, their PSA doubling time increased to 37 months, compared with 15 months before they began drinking the juice.
"The quicker the doubling time, the faster the spread of the cancer," said co-author Allan Pantuck, an assistant professor of urology at UCLA.
Reducing anti-oxidative stress
Pomegranate inhibits oxidation of LDL, reduces hypertension and reduces common carotid intimamedia thickness in humans. It makes pomegranate well-suited for the prevention and reduction of cardiovascular disease conditions. Other studies report similar results which conclude that pomegranate is potent in the prevention of LDL oxidation and reducing hypertension.
Reducing bacterial, fungal and viral infections
Pomegranate significantly reduces the clinical sign of periodontitis. Other studies show that the growth of Staphylococcus aureus is inhibited by pomegranate.
Pomegranate inhibits candidosis associated with denture stomatitis (a common oral mucosal lesion in the United States and Western Europe).
Pomegranate inhibits entry of the HIV virus into human cells. Substances that are found in the pomegranate binds the virus entity which prevents the virus from invading human cells. This makes pomegranate a powerful ingredient for the development of gel-like products for the prevention of sexually transmitted HIV infection.
Showing neuroprotective activity
Pomegranate prevents and reduces symptoms of hypoxic-ischemic brain damage.
It could be concluded, based on present scientific knowledge, that a variety of the health benefits of pomegranate are due to its combined anti-inflammatory and anti-oxidative potency.
Most of the health conditions mentioned above depend on proper oxidative balance within the body and reduced inflammation status as well.
Several oxidized molecules in the body may trigger inflammatory response, for example oxidized LDL. The role of inflammation and antioxidants is well defined in the process of cancer development and progression.
Reduction of bacterial and HIV infections is unlikely related to the anti-oxidative and anti-inflammatory potency of pomegranate. It is rather related to another class of compounds capable of binding bacteria or HIV virus, preventing from further spread and propagation within the host body.
REFERENCES:
Effect of Pomegranate on Cancers
1. Support ellagic acid therapy in patients with hormone refractory prostate cancer (HRPC) on standard chemotherapy using vinorelbine and estramustine phosphate. Falsaperla M, Morgia G, Tartarone A, Ardito R, Romano G. Eur Urol 2005 Apr; 47(4):449-55.
2. Anthocyanin - and hydrolyzable tannin-rich pomegranate fruit extract modulates MAPK and NF-kappaB pathways and inhibits skin tumorigenesis in CD-1 mice. F Afaq, M Saleem, CG Krueger, JD Reed, and H Mukhtar. Int J Cancer 2005; 113(3): 423-33.
3. Breast cancer chemo preventive properties of pomegranate (Punica granatum) fruit extracts in a mouse mammary organ culture. Mehta R, Lansky EP. Eur J Cancer Prev 2004 Aug;13(4):345-8.
4. Possible synergistic prostate cancer suppression by anatomically discrete pomegranate fractions. Lansky EP, Jiang W, Mo H, Bravo L, Froom P, Yu W, Harris NM, Neeman I, Campbell MJ. Invest New Drugs 2005 Jan; 23(1):11-20.
5. Pomegranate extracts potently suppress proliferation, xenograft growth, and invasion of human prostate cancer cells. Albrecht M, Jiang W, Kumi-Diaka J, Lansky EP, Gommersall LM, Patel A, Mansel RE, Neeman I, Geldof AA, Campbell MJ. J Med Food 2004 Fall; 7(3):274-83.
6. Chemo preventive and adjuvant therapeutic potential of pomegranate (Punica granatum) for human breast cancer. Kim ND, Mehta R, Yu W, Neeman I, Livney T, Amichay A, Poirier D, Nicholls P, Kirby A, Jiang W, Mansel R, Ramachandran C, Rabi T, Kaplan B, Lansky E. Breast Cancer Res Treat 2002 Feb; 71(3):203-17.
7. Pomegranate seed oil rich in conjugated linolenic acid suppresses chemically induced colon carcinogenesis in rats. H Kohno, R Suzuki, Y Yasui, M Hosokawa, K Miyashita, and T Tanaka. Cancer Sci 2004; 95(6): 481-6.
Effect of Pomegranate on Inflammation
1. A novel mechanism for the inhibition of NF-kappaB activation in vascular endothelial cells by natural antioxidants. Schubert SY, Neeman I, Resnick N. FASEB J 2002 Dec; 16(14):19313.
2. Anthocyanin and hydrolyzable tannin-rich pomegranate fruit extract modulates MAPK and NF-kappaB pathways and inhibits skin tumorigenesis in CD-1 mice. F Afaq, M Saleem, CG Krueger, JD Reed, and H Mukhtar. Int J Cancer 2005; 113(3): 423-33.
Effect of Pomegranate on Neuroprotection
1. Maternal dietary supplementation with pomegranate juice is neuroprotective in an animal model of neonatal hypoxicischemic brain injury. Loren DJ, Seeram NP, Schulman RN, Holtzman DM. Pediatr Res 2005 Mar 17.
Effect of Pomegranate on LDL Oxidation, Hypertension and Cardiosclerosis
1. Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation. Aviram M, Rosenblat M, Gaitini D, Nitecki S, Hoffman A, Dornfeld L, Volkova N, Presser D, Attias J, Liker H, Hayek T. Clin Nutr 2004 Jun; 23(3):423-33.
2. Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure. Aviram M, Dornfeld L. Atherosclerosis 2001 Sep; 158(1):195-8.
3. Pomegranate juice supplementation to atherosclerotic mice reduces macrophage lipid peroxidation, cellular cholesterol accumulation and development of atherosclerosis. Kaplan M, Hayek T, Raz A, Coleman R, Dornfeld L, Vaya J, Aviram M. J Nutr 2001 Aug; 131(8):2082-9.
4. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E-deficient mice. Aviram M, Dornfeld L, Rosenblat M, Volkova N, Kaplan M, Coleman R, Hayek T, Presser D, Fuhrman B. Am J Clin Nutr 2000 May; 71(5):1062-76.
5. Pomegranate juice flavonoids inhibit low-density lipoprotein oxidation and cardiovascular diseases: studies in atherosclerotic mice and in humans. Aviram M, Dornfeld L, Kaplan M, Coleman R, Gaitini D, Nitecki S, Hofman A, Rosenblat M, Volkova N, Presser D, Attias J, Hayek T, Fuhrman B. Drugs Exp Clin Res 2002; 28 (2-3):49-62.
6. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Gil MI, Tomas Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA. J Agric Food Chem 2000 Oct; 48(10):4581-9.
7. Antioxidant activity of selected foodstuffs. Kelawala NS, Ananthanarayan L. Int J Food Sci Nutr 2004 Sep; 55(6):511-6.
Effect of Pomegranate on Microbial Growth
1. Pomegranate extract inhibits Staphylococcus aureus growth and subsequent enterotoxin production. Braga LC, Shupp JW, Cummings C, Jett M, Takahashi JA, Carmo LS, Chartone-Souza E, Nascimento AM. J Ethnopharmacol 2005 Jan 4; 96(1-2):335-9.
2. Punica granatum (Pomegranate) juice provides an HIV-1 entry inhibitor and candidate topical microbicide. Neurath AR, Strick N, Li YY, Debnath AK. BMC Infect Dis 2004 Oct 14; 4(1):41.
3. Antiviral activities of medicinal herbs traditionally used in southern mainland China. Li Y, Ooi LS, Wang H, But PP, Ooi VE. Phytother Res 2004 Sep; 18(9):718-22.
4. Use of Punica granatum as an antifungal agent against candidosis associated with denture stomatitis. Vasconcelos LC, Sampaio MC, Sampaio FC, Higino JS. Mycoses 2003 Jun; 46 (5-6):192-6.
5. Adjunctive periodontal treatment with Centella asiatica and Punica granatum extracts. A preliminary study. Sastravaha G, Yotnuengnit P, Booncong P, Sangtherapitikul P. J Int Acad Periodontol 2003 Oct; 5(4):106-15.
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.
Snack Smart for Healthy Teeth
What's wrong with sugary snacks, anyway?
Sugary snacks taste so good-but they aren't so good for your teeth or your body. The candies, cakes, cookies, and other sugary foods that kids love to eat between meals can cause tooth decay. Some sugary foods have a lot of fat in them too.
Kids who consume sugary snacks eat many different kinds of sugar every day, including table sugar (sucrose) and corn sweeteners (fructose). Starchy snacks can also break down into sugars once they're in your mouth.
Did you know that the average American eats about 147 pounds of sugars a year? That's a big pile of sugar! No wonder the average 17-year-old in this country has more than three decayed teeth!
How do sugars attack your teeth?
Invisible germs called bacteria live in your mouth all the time. Some of these bacteria form a sticky material called plaque on the surface of the teeth. When you put sugar in your mouth, the bacteria in the plaque gobble up the sweet stuff and turn it into acids. These acids are powerful enough to dissolve the hard enamel that covers your teeth. That's how cavities get started. If you don't eat much sugar, the bacteria can't produce as much of the acid that eats away enamel.
How can I "snack smart" to protect myself from tooth decay?
Before you start munching on a snack, ask yourself what's in the food you've chosen. Is it loaded with sugar? If it is, think again. Another choice would be better for your teeth. And keep in mind that certain kinds of sweets can do more damage than others. Gooey or chewy sweets spend more time sticking to the surface of your teeth. Because sticky snacks stay in your mouth longer than foods that you quickly chew and swallow, they give your teeth a longer sugar bath.
You should also think about when and how often you eat snacks. Do you nibble on sugary snacks many times throughout the day, or do you usually just have dessert after dinner? Damaging acids form in your mouth every time you eat a sugary snack. The acids continue to affect your teeth for at least 20 minutes before they are neutralized and can't do any more harm. So, the more times you eat sugary snacks during the day, the more often you feed bacteria the fuel they need to cause tooth decay.
If you eat sweets, it's best to eat them as dessert after a main meal instead of several times a day between meals. Whenever you eat sweets -- in any meal or snack -- brush your teeth well afterward.
When you're deciding about snacks, think about:
The number of times a day you eat sugary snacks how long the sugary food stays in your mouth the texture of the sugary food (chewy? sticky?)
If you snack after school, before bedtime, or other times during the day, choose something without a lot of sugar or fat. There are lots of tasty, filling snacks that are less harmful to your teeth -- and the rest of your body -- than foods loaded with sugars and low in nutritional value. Snack smart!
Low-fat choices like raw vegetables, fresh fruits, or whole-grain crackers or bread are smart choices. Eating the right foods can help protect you from tooth decay and other diseases. Next time you reach for a snack, pick a food from the list inside or make up your own menu of non-sugary, low-fat snack foods from the basic food groups.
How can you snack smart? Be choosy!
Pick a variety of foods from these groups:
Fresh fruits and raw vegetables: berries, oranges, grapefruit, melons, pineapple, pears, tangerines, broccoli, celery, carrots, cucumbers, tomatoes, unsweetened fruit and vegetable juices and canned fruits in natural juices.
Grains: bread, plain bagels, unsweetened cereals, unbuttered popcorn, tortilla chips (baked, not fried), pretzels (low-salt), pasta and plain crackers.
Milk and dairy products: low or non-fat milk, low or non-fat yogurt, low or non-fat cheeses and low or non-fat cottage cheese.
Meat, nuts and seeds: chicken, turkey, sliced meats, pumpkin seeds, sunflower seeds and nuts.
Others (these snacks combine foods from the different groups): pizza and tacos.
Remember to: choose sugary foods less often, avoid sweets between meals, eat a variety of low or non-fat foods from the basic groups and brush your teeth with fluoride toothpaste after snacks and meals
Note to parents
The foods listed in here have not all been tested for their decay-causing potential. However, knowledge to date indicates that they are less likely to promote tooth decay than are some of the heavily sugared foods children often eat between meals.
Candy bars aren't the only culprits. Foods such as pizza, breads, and hamburger buns may also contain sugars. Check the label. The new food labels identify sugars and fats on the Nutrition Facts panel on the package. Keep in mind that brown sugar, honey, molasses, and syrups also react with bacteria to produce acids, just as refined table sugar does. These foods also are potentially damaging to teeth.
Your child's meals and snacks should include a variety of foods from the basic food groups, including fruits and vegetables; grains, including breads and cereals; milk and dairy products; and meat, nuts, and seeds. Some snack foods have greater nutritional value than others and will better promote your child's growth and development. However, be aware that even some fresh fruits, if eaten in excess, may promote tooth decay. Children should brush their teeth after snacks and meals. (So should you!)
Please note: These general recommendations may need to be adapted for children on special diets because of diseases or conditions that interfere with normal nutrition.
Soy Dangers Summarized
The Weston A. Price Foundation
- High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.
- Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
- Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
- Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
- Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12.
- Soy foods increase the body’s requirement for vitamin D. Toxic synthetic vitamin D2 is added to soy milk.
- Fragile proteins are over-denatured during high.
Study finds High Sodium Levels Increases Risk of Ulcers, Cancer
By Consumer Health Advocate, Frank Mangano
One of the most frequently used phrases around dinner tables has got to be, “Pass the salt.” It never ceases to amaze me how much salt people use on their food, pouring it onto their soups, stews and frozen entrees - all of which are loaded with salt as is. In fact, salting is so commonplace that I often see people in restaurants covering their food with the stuff before even tasting it!
Of course, we all know the body needs sodium to keep the body’s electrolytes in balance. It plays a vital role in the proper functioning of nerve and muscle cells in the body. But too much of it can be extremely hazardous to your health, most notably causing blood pressure levels to rise, which increases the risk of heart disease, heart failure, stroke and kidney disease. And if that weren’t enough, a new study places an additional risk in consuming too much sodium.
According to a recent study presented by the American Society for Microbiology, the bacteria that cause peptic ulcers and gastric cancers to form are more aggressive in the presence of excess sodium in the blood.
This aggressive bacterium is called Helicobacter pylori - H. pylori for short - and it’s believed to be the main cause of stomach ulcers and cancers, and is the only microorganism known that can survive in the stomach. Making matters worse, H. pylori often goes untreated because it’s usually an asymptomatic condition (it’s estimated that 2/3rds of the world’s population has H. pylori).
Researchers from the American Society for Microbiology happened on to high sodium/H. pylori link after monitoring the bacterium in lab tests to see how fast it grew. In the process, they noticed that the structure of H. pylori changed when high amounts of salt were surrounding it. Though H. pylori by itself brings with it a significant risk of stomach ulcers, high amounts of salt in the stomach increases that risk by enabling the H. pylori to exist longer than it would under ordinary circumstances (i.e. where sodium levels are normal).
Try replacing the processed salt (sodium chloride) in your saltshaker with unrefined sea salt, which is a much healthier choice. Though it ought to be a given by now, when purchasing some of your favorite organic staples, look for those foods are low in sodium. Amy’s Kitchen has tons of foods that aren’t only organic, but are also low in sodium. For instance, Amy’s Kitchen has 11 different varieties of soup that are all low in sodium, half the sodium content of Amy’s regular variety of soups - 340 mg per serving vs. 680 mg per serving. That may sound like a lot, but Amy’s regular variety is more than 100 mg of sodium lower than many of Progresso’s varieties.
Amy’s low sodium varieties don’t stop at soups, though. There are several varieties of frozen entrees that are also low in sodium, like Amy’s Veggie Loaf, Vegetable Lasagna, and Enchiladas.
Of course, Amy’s isn’t the only organic frozen entrée option that there is. It just happens to be one of my favorites. Take a look around the natural food aisle of your local supermarket for appetizing low sodium foods, and give those salt and pepper shakers a rest.
"Sweet Death" Aspartame!!!
Sent in by a Reader
The formaldehyde that aspartame produces is a deadly neurotoxin and a known carcinogen, causing retinal damage, interference with DNA replication, and birth defects. Why would anybody want this stuff in his or her bodies?
REMEMBER - ASPARTAME WILL STOP THE FAT BURNING PROCESS AND IT IS A NEUROTOXIN!!
Imagine, if you will, a pale-green cadaver on a cold, metal table, waiting to be embalmed. A long plastic tube is placed inside the corpse's main aorta, which will carry a supply of pungent-smelling formaldehyde into the body's decaying tissues. Thus begins the embalming process. Now, visualize removing the tube for a moment to pour a little bit into your coffee or soft drink. Sound appetizing? Well, this is what you might as well be doing when you use aspartame.
Like it or not, aspartame becomes a deadly poison at 86 degrees Fahrenheit (a scary thought when you stop to think that the human body has a core temperature of 98.6 degrees Fahrenheit). Surprised to hear this? I know I was. Aspartame also releases a pleasant little thing called methanol (aka wood alcohol) during the digestive process (specifically when it comes in contact with the digestive enzyme chymotrypsin), which in turn, converts to formaldehyde, which in turn, converts to formic acid, an ant-sting poison.
It's even a scarier thought when you realize that formic acid is used as an activator to help strip off epoxy and urethane coatings. Wow! I guess that means after you've suffered one or several of the 92 registered complaints from people who ingest aspartame, including seizures and death, you might be able to save the mortician some time by eliminating your need to be embalmed, or, if you do survive the chemical abuse, you might want to consider stripping the peeling paint off your old lawn furniture with your perspiration.
What is it about the American people who, for the most part, have all the research available to them, not to mention a plethora of healthy alternatives for optimum health, yet they allow themselves to be buffaloed, day in and day out, by a conglomerate of mega corporations who could care less about them?
I remember my mother once telling me that her doctor had told her to smoke cigarettes when she was pregnant in 1943 because it would help her with her morning sickness. And further, if she had a cold, menthol smokes would help her throat! Didn't anyone stop for a minute to think logically about this kind of advice? I guess not.
When are we going to realize that we are a "conditioned species," programmed like zombies by our parents, friends, peers, teachers, colleagues, the government, the media, you name it, and start doing some research on our own? C'mon, people! Read! Be your own person! Start asking questions! If you're on line, surf the net. As Fox Mulder would say, "The truth is out there."
Up until 1981, aspartame wasn't fully approved. Why? Because the FDA knew it caused brain tumors and seizures in lab animals. It wasn't until President Reagan got into office and a game of "musical commissioners" was played that it really began to wangle its way into America's unsuspecting stomachs.
I find it interesting that when the FDA Commissioner at that time wouldn't approve of aspartame, he was ultimately fired, and Dr. Arthur Hull Hayes, Jr. was appointed in his place. Even then, there was so much residual opposition to aspartame that Dr. Hayes had no choice but to set up a Board of Inquiry that ironically ended up advising him "not to approve aspartame." And did he listen to their advice? I don't think so.
Dr. Hayes overruled his own board, approved the use of aspartame in carbonated beverages, and then curiously left his appointed position for greener pastures as a consultant with a subsidiary of the G.D. Searle Company, manufacturers of aspartame!
Curious to know more about why the FDA's Board of Inquiry had such a big problem with aspartame, I did some research. I found out that with continued use, aspartame has very slow, long-term, damaging effects on human beings. It may take one year, five years, ten years, even forty years, but the evidence is pretty clear -- use aspartame and damage your body. And we're talking about damage that is sometimes reversible, but sometimes not.
The truth of the matter is aspartame was never and cannot be proven to be safe, nor can it be an effective diet aid since the formaldehyde it produces stores up in the body's fat cells, making matters worse.
Even the National Soft Drink Association presented a 30 page protest in the 1980's that stated aspartame was unstable, and that it depleted serotonin ("C10H12N2O" -- an organic compound formed from tryptophan and found in animal and human tissue, especially the brain), the key component that gave their diet-conscious customers the "full feeling" that they were looking for.
Simply because it has no calories?!!! Outside of the long list that the FDA has put together pointing out the symptoms and adverse reactions that people have to aspartame (including abdominal pain, brain cancer, chest pains, fatigue, hypertension, impotency, migraines, numbness, rashes, seizures, tremors, vision loss, weight gain and death), this made-made chemical also mimics symptoms or worsens diseases such as fibromyalgia, multiple sclerosis, Parkinson's disease, lupus, diabetes, Alzheimer's, ADD, lymphoma, and severe depression.
This means, of course, that you could be treated for one of these diseases and not even know that it just might be an aggravated or adverse reaction to aspartame.
There are those of you, I'm sure, that would say, "So, what's the big deal? Aspartame is basically just phenylalanine and aspartic acid, two harmless amino acids." Well, it wouldn't be such a big deal if the amino acids used were of IV pharmaceutical grade, if they were biologically fermented in their singular free-form, and if they were part of a broad-spectrum formula with the right transport vitamins, such as those found in the B-complex family. But it is a big deal if the phenylalanine and aspartic acid are of poor quality and unaccompanied by the other 20 amino acids that we so desperately need. Then they become neurotoxic.
It is true that L-Phenylalanine has been used successfully to both alter the satiety center of our brains (the center that tells us if we're hungry), and to effectively elevate moods.
However, studies have shown that when used by itself, L-Phenylalanie also contributes to high blood pressure.
How ironic that most of the users of aspartame are the very same people who are concerned about their body fat or diabetics who are worried about their sugar intake. The bottom line is that the phenyalanine found in aspartame eventually breaks down into diketopiperazine (DKP), a known brain tumor agent.
For those that might also say that wine and fruit juices contain small amounts of methanol, that's true, however, in natural products methanol never appears alone. In all cases, other protective factors like ethanol (an antidote for methanol toxicity in humans) are present, usually in much higher amounts. Man is pretty foolish if he thinks he can compete with nature. Let's face it, the Universe has a plan, big business has bank accounts.
And let's not forget about the Desert Storm troops that were supplied with large quantities of sodas and beverages sweetened with aspartame, which unfortunately, had been heated to over 86 degrees Fahrenheit while out in the Saudi Arabian sun.
It's a pretty sad story, many of our soldiers returning home with numerous disorders similar to what has been seen in persons who have been chemically poisoned by formaldehyde. Now that I think about it, we should have just shipped our aspartame-sweetened products to Saddam Hussein and won the war sooner!
What really makes me sick is that on June 27, 1996, without public notice, the FDA removed all restrictions from aspartame, allowing it to be used in everything, including all heated and baked goods.
Talk about population control! In February of 1994, the U.S. Department of Health and Human Services released a report that stated that aspartame accounts for more than 75% of all adverse reactions reported to the FDA's Adverse Reaction Monitoring System (ARMS).
I guess you now know why I would suggest that anyone using products sweetened with aspartame, stop right now to regain the quality of their life. What else do you need to know in order to stop yourself from using this unsafe substance?
I can't think of anything else, but if you do need more convincing, you might want to go on-line and visit one of the most informative web sites I've come across in recent years: Dave Rietz's "Say No To Aspartame" at http://www.dorway.com . The people involved in keeping this Godzilla-sized site both maintained and interesting are awesome. One of them is Mark Gold, a man committed to researching and writing about health issues for over 20 years, who I'm told actually saved Dave's life.
I know there's a lot of people out there that would like to get off aspartame immediately, but are afraid to because of their strong addiction to it. But listen to me, guys, you've got to do it!
The more you ingest this junk, the worse things are going to get. Yes, you might go through withdrawal symptoms, but then again, each user experiences different symptoms at different times. Maybe, in your case, it won't be as bad as you think.
I know Dave Reitz's first week without Equal in his coffee must have been tough, but where on "day one" he could barely walk fifty painful feet, by the third week, he was able to walk the length of a Super K-Mart three times with almost no pain. Everyone reacts differently. Look at it this way: Whatever is readily correctable will happen within the first 60-day period, and what lingers after that, may be permanent damage. But you know what? If you don't try, you'll never know and you might as well hang it up. The pain of withdrawal is a lot better than suffering the 92nd symptom on the FDA list, which is death!
For the chosen few who are ready to wean themselves off aspartame, they can help to detoxify their liver by drinking lots of purified water (I like distilled), reducing or eliminating completely your intake of meat and dairy products, and by performing what health-care practitioners refer to as liver flushes.
Sodium Saccharine is another artificial substance that very few people really know anything about, however, don't you find it curious that at the same time aspartame was being approved, saccharine was given an offer it couldn't refuse?
Accept and display a "cancer" warning and be limited to about 200 products, or get banned.
Politics, politics, politics. Last year, the Canadians completed a 24 year study that concluded that if you were a male rat (that has a necessary enzyme) and consumed copious amounts of saccharine, you might get bladder cancer. Otherwise, the warning had no validity (with apparent political focus). The FDA ignored this Canadian finding and retained the cancer warning.
Remember, arm yourself with education. Help your family and friends by telling them to STOP using foods and beverages containing aspartame.
Ten Teas From Plants Around You And Their Benefits
All teas unless specified are brewed with 1 teaspoon dry material or 2 teaspoons fresh material to 1 cup of water. Always steep. This means pouring hot water over material and letting set for 5 - 15 minutes. Always dry leaves and roots out of the sun, in dark airy places. Then store in airtight containers.
Persimmon Tea: The leaves when dried and crushed make a fine strong tea. Can be used all year round. Rich in vitamin C. Used as a healthful tonic.
Sassafras Tea: Boil fresh roots after washing, until water turns reddish brown. Can be sliced and dried for later use. Claimed by some to be a blood thinner, a blood purifier, to help bronchitis, a stimulating spring tonic. Mostly it is used for pure enjoyment.
Birch Tea (Wintergreen): Black, yellow and white birch. Dried leaves can be used year round. A large handful of fresh leaves steeped in hot water was drunk 1 to 2 cups a day for rheumatism and headaches. Said to reduce pain of passing kidney stones, and a fever reducer. Cold it was used as a mouthwash.
Blackberry/Raspberry Tea: The dried mature leaves of these brambles make a good tea. Used to help control diarrhea, as a blood purifier and tonic. Use all year round.
Blueberry Tea: The dried mature leaves are steeped until cool and drunk 1 to 2 cups per day as a blood purifier and tonic. Also used to help inflamed kidneys and increase the flow of urine. Somewhat bitter. Use all year round.
Alfalfa Tea: The dried and powdered leaves and flower heads make a very nutritious tea, but it is somewhat bland. It is suggested mixing them with normal teas to stretch them and add nutrition. Its vitamin content was the reason it was used. Used all year round.
Wild Strawberry Tea: Use dried leaves normally. Pour several cups boiling water over a handful of fresh leaves in the evening. Cover and let steep overnight. Strain water and reheat in the morning. Believed to help with a multitude of things, from stomach troubles, eczema, diarrhea, etc. According to experts, it is much more healthful than purchased coffee or teas. Use all year round.
Wild Rose-Hip Tea: A handful of these steeped for 10 minutes, then strained, make a healthful tea. Can be used dried or fresh in season. Instead of boiling, place a handful in cool water overnight, then stain and reheat in the morning. Use all year round. Strong Vitamin C content. Helps with Colds and the flu. Also for sore throat.
Sweet Goldenrod Tea (Anise): Can use dried or fresh leaves or flowers. Makes a very flavorful tea. Pure enjoyment only!! Used all year round.
Soldier's Herb Tea: This common yard weed with green leaves and two seedie spikes was used by the colonials and Indians alike. One teaspoon of seeds per cup of boiling water steeped for 1/2 hour was used for dropsy and jaundice. A tea from fresh leaves (chopped fine), one heaping teaspoon per cup of boiling water steeped for 1/2 hour. For dried powdered leaves, use one level teaspoon and reduce time to 15 minutes. Drunk 4 to 5 times a day until relief was obtained. Used for gout, to help clean out nasal passages and to slow menstruation. Also used to expel worms. A tea cooled made from rainwater was used as an eyewash.
The Best Foods for Your Health
APPLES:
Apples are a first-rate source of fiber. They help lower blood pressure, help the body absorb iron from other foods, and might help prevent colds. They can also help prevent night blindness and aid in bowel elimination.
APRICOTS:
They speed the healing of wounds and are good for anemia. Good when eaten raw and can be prepared in many interesting dishes.
ARTICHOKES:
Artichokes contain Vitamins A and C which are good for fighting infection. They are also high in calcium and iron. ASPARAGUS: Asparagus has 35 calories per cup. Asparagus tips are high in Vitamin A and is a good blood builder.
BARLEY:
Barley is a rich source of fiber and possibly inhibits the enzyme that controls cholesterol production. It is also a good source of protein and B vitamins.
BEETS:
Beets have 58 calories per cup and are loaded with iron and potassium. Beets are valued for their laxative properties.
BEANS:
Beans help slow down the onset of adult diabetes, lower cholesterol levels and help constipation problems. They are high in protein and are beneficial to the muscular system.
BLUEBERRIES:
Blueberries are excellent weapons in the fight against yeast and urinary tract infections.
BROCCOLI:
Broccoli is loaded with Vitamins A and C which helps ward off colds. Additionally, it can help prevent breast, gastric, and esophageal cancer, boost immunity, help prevent blood clots, and help wounds to heal faster. Broccoli is heart-healthy and has 40 calories per cup.
BROWN RICE:
Brown rice contains Vitamin E and good quality protein. It also contains phosphorus and potassium. An excellent source of fiber, contains little fat or sodium and is easy to digest.
BRUSSELS SPROUTS:
Brussels sprouts have only 56 calories per cup making it only slightly more than broccoli. They help prevent several different kinds of cancer, including breast, esophageal and gastric. Lemon juice can help remove a portion of the bitter flavor some people find offensive.
CABBAGE:
Cabbage has only 17 calories per cup and it is loaded with Vitamin C. Good for the heart and fights stomach and colon cancer.
CANTALOUPE:
Cantaloupes are loaded with Vitamin C. The fiber in cantaloupe helps lower the risk of colon cancer.
CARROTS:
Carrots are particularly noted as a high source of beta carotene, which converts to Vitamin A in the body. Vitamin A reduces the risk of several different kinds of cancer, including lung, esophageal, bladder and cancer of the larynx. At 48 calories a cup, carrots are an excellent, raw snack, full of fiber.
COLLARD GREENS:
Collards are an excellent source of calcium, beta-carotene and dietary fiber. They will keep your heart healthy and are natural stomach and colon cancer fighters.
CORN:
One ear of corn contains about 140 calories. It is high in magnesium and rich in carbohydrates. Good for the brain, the bowel and the nervous system.
DATES:
Dates give energy for physical exercise, and they are a good source of copper. They also help heal stomach ulcers.
EGGS:
Eggs are considered by many to be excellent for the brain and nervous system. They help wounds to heal with less pain, plus they are an excellent source of protein.
FISH:
Fish is thought to lower the risk of heart and artery disease, as well as the risk of breast cancer. Fish oil has been shown to lessen the possibility of blood clots.
FLAXSEED:
Flaxseed is helpful to those who have arthritis, asthma, migraines and some skin cancers. Helps prevent colon and breast cancer.
GARLIC:
Garlic helps lower cholesterol levels and helps block the development of colon, esophageal, stomach and skin cancers. It also has beneficial effects on coagulation, which might help reduce the risk of heart attack or stroke. It may also help to lower blood pressure.
GINGER:
Ginger has long been known to prevent stomach ulcers, to aid in preventing nausea such as motion and morning sickness, and may bring relief to arthritis sufferers.
GRAPEFRUIT:
Grapefruit is packed with Vitamin C and is heart-healthy. The juice is thought to double the effect of some blood pressure drugs. In addition, grapefruit helps prevent cancer-causing agents from forming in the body.
KALE OR MUSTARD GREENS:
These unique green vegetables are packed with Vitamins A and C. They help constipation problems, and help keep your heart healthy. May also help prevent blood clots, and help wounds to heal.
LENTILS:
Lentils are a super source of fiber. Lentils lower cholesterol levels, help constipation problems, and help slow the onset of adult diabetes.
LEMON JUICE:
Lemon juice is high in calcium and a primary source of Vitamin C, which might help prevent colds. Lemons (and tangerines) are also a good source of fiber, helping to lower the risk of colon cancer.
MOLASSES:
Molasses is a good source of iron. In fact, it is the only sweetener that provides at least as many nutrients as calories.
MUSHROOMS:
Although mushrooms only have 20 calories per cup, we need to be aware of the fact that they quickly absorb any oil that may be used in cooking. Mushrooms are a terrific source of Vitamin B. They increase the oxygen efficiency of the body, counteracting the effects of pollutants on the body and increasing the bodys resistance to disease.
ONIONS:
Onions are low in fat and help to prevent or fight cancer. They contain substances that might prohibit blood clots, which are often a major factor in heart disease and strokes.
ORANGES AND ORANGE JUICE:
Oranges have lots of Vitamin C which might help prevent colds. In addition, orange juice provides calcium to fight osteoporosis. The fiber content helps lower the risk of colon cancer, while preventing other cancer-causing agents from forming in the body.
PARSLEY:
Parsley is a rich source of Vitamins A and C and has a lot of potassium and iron. It is also a natural breath freshener.
PEACHES:
Peaches contain Vitamins A and E and help certain wounds and incisions to heal. A good food to eat either raw or cooked.
PEPPERS:
Peppers are high in Vitamin C and help protect your heart. The ingredient capsicum which comes from peppers is currently being studied and is believed to have many health benefits.
POTATOES:
Potatoes are an excellent source of carbohydrate and fiber. They help relieve stomach gas and help to lower blood pressure. They are also low in calories, sodium and fat while being high in protein, Vitamin C, thiamin, riboflavin and niacin, among other nutrients.
POULTRY:
Poultry is a great low-fat source of protein and is considered to be the meat of choice by many who are on low-fat diets.
RASPBERRIES:
These fruits are considered to be an excellent source of potassium. Also contains iron and Vitamin C.
RUTABAGA:
Rutabagas are an excellent source of potassium, Vitamin A and niacin as well as calcium.
SPINACH:
At 28 calories per cup, spinach adds almost nothing to your waistline. However, it is known to be chock full of vitamin A, Vitamin C and iron.
WHEAT GERM:
Wheat germ is another additive that is said to keep cells functioning normally. It can be used in a number of ways to enhance the flavor and taste of many other foods and drinks. May be sprinkled on and toasted for a nutty flavor.
WHOLE-WHEAT FLOUR:
Whole-wheat flour is recommended as a good source of carbohydrates, fiber, iron and minerals.
WHOLE-WHEAT SPAGHETTI:
This unique spaghetti is now readily available and is loaded with fiber! Also a good source of carbohydrates as well as minerals and iron.
YOGURT:
Yogurt is highly recommended as a fighter of yeast infections and it is an excellent source of calcium.
The good, the bad and the ugly fats
One of the more dangerous dietary trends today is the low fat or no fat obsession.
Look at the grocery stores shelves and you'll see thousands of products that are touted as low-fat, non-fat or reduced fat.
But what so many fat-resistant people don't realize is that ALL fat is not the enemy.
Just the bad fats are.
Bad fats are saturated fats and trans fats. These fats raise your cholesterol, clog your arteries, pack on the pounds and shorten your life.
Here's a quick low down on the bad fats:
- Saturated fats: These come from animals - all types of meat and dairy products (including lard, butter and cream). Other sources are palm and palm kernal oil.
- Trans-fats: They come from hydrogenated or partially hydrogenated oils (like shortening and margarine). Hydrogenated and partially hydrogenated oils are used in most processed snack foods, cookies, side dishes, snack cakes and most bakery goods.
Now, food manufacturers know that people are leery of fats, and since they want to make sure their profits stay high, they create low-fat or non-fat versions of their products. You'll even see them proudly proclaim "No Trans Fats!" on many of the labels and boxes.
What they fail to tell you is that in place of the fat, they've put in...
Sugars.
That's right. Lots and lots of sugars. They've got to make the stuff taste good somehow, and sugar does the trick. Remember, low-fat or non-fat doesn't mean zero calories.
And most times the sugar comes in the form of high fructose corn syrup--the single worst form of sugar on the planet.
So it's basically smoke and mirrors..."It's GOOD for you!"
Uhhhh, no.
They also add artificial flavorings and chemicals when sugar won't do.
Bottom line here is to stay away from foods with bad fats AND their low-fat or non-fat cousins--neither will allow you to have any measure of decent health so you can do all the fun, wonderful things you want to do in your very long life.
Now for the good fats:
Good fats play a VITAL role in our bodies, and not getting enough of them leads to nutritional deficiency, inflammation and tissue degeneration.
Here are just some of the amazing things good fats do:
- They help construct cell membranes, produce hormones and eliminate acidity.
- They protect your organs, help keep you warm and help your body absorb nutrients.
- They lubricate your joints, provide energy and help protect against heart disease, high blood pressure, stroke, arteriosclerosis and blood clots.
- They can help relieve arthritis, asthma, PMS, allergies, skin problems and behavioral disorders.
- They boost brain function.
Good fats are also called essential fatty acids, monounsaturated and polyunsaturated fats.
Raw (not roasted) nuts, seeds and avocados are all great sources of good fats.
Fatty fish such as salmon, mackerel, herring and trout are also sources of good fats.
Good fat oils include olive oil, safflower oil, soybean oil, borage oil, fish oil, evening primrose oil and grapeseed oil.
Just remember, these oils are good unless they have been hydrogenated or partially hydrogenated. Then, they are very, very bad.
When shopping for oils, look for those that are cold-pressed and are in a dark container. --they have not been subjected to heating, are the freshest and are less likely to be rancid.
The recipes in the Great Taste No Pain system feature good, healthy oils and natural good fat food sources. The
manuals also provide suggestions for delicious alternatives (to bad fats like margarine and shortening).
You don't need to make all fat your enemy any longer. Let Great Taste No Pain be your guide to enjoying health- enhancing good fats.
The Salt Solution
by, Camilla Francis
Salt, increasingly demonized by health professionals and the media alike, presents us with a paradox. Constantly, we are told to cut down on salt before it cuts short our lives; yet still our bodies crave it. Such cravings, however, are for natural salt. Incredibly, new research hails salt, in its original, untreated form as a panacea for the perils of modern living.
Two of the fundamental ingredients for life are water and salt. Human blood contains a salty solution, as do our tears, even the amniotic fluid that surrounded us in the womb.
Without salt, we simply could not survive; it both aids in the creation of life and sustains it. But recent, and ongoing negative publicity concerning health problems associated with excessive salt consumption has tarnished the image of this remarkable compound, portraying it as something at best unnecessary and at worst, lethal. Sadly, this once historically-valued 'white gold', is now (in the latest government health campaign) symbolized by the image of a slug. However, it is important to understand that this is because the substance we now refer to as salt is far from the white gold of old. Modern table salt has little in common with original, untreated natural crystal salt, such as that found in Himalayan salt mines. Indeed, crystal salt actually has a remarkable record for its healing properties. Nor is crystal salt refined, or adulterated like table salt that can be the cause of so many health problems.
So what is table salt?
The chemical industry refines salt for industrial purposes. Over time, salt has undergone a transformation into a quite different substance. The so-called 'cleaning' process leaves salt almost unrecognizable – stripped of minerals and reduced to simple sodium chloride. Trace elements which support harmonious mental and bodily functions are removed. What remains is lifeless and devoid of energy – in consuming it, we force our bodies to accommodate a dead substance. Insult is added to injury with bleaching and the inclusion of additives such as aluminum hydroxide, iodine and fluoride – which, when added artificially, cannot be adequately metabolized.
The effects on the body
The human body tries desperately to get rid of it this concoction, putting immense pressure on the organs of elimination. The delicate mineral balance of the body is disrupted and, as a result, blood pressure increases.
In his best-selling book, Water & Salt, Peter Ferreira explains
"The result of consuming common table salt is the formation of overly acidic edema, or excess fluid in the body tissue, which is also the cause of cellulite. That's why doctors tell us to avoid it. For every .035 ounces of sodium chloride that cannot be eliminated, the body uses 23 times the amount of its own cell water to neutralize the salt."
Uric acid is also produced to get rid of the excess salt. In the long run, the body is poisoned because toxic substances cannot be disposed of. "Most of us suffer from a lack of salt, even though we are over saturated with sodium chloride".
So how can we glean the benefits but avoid the perils of salt?
Himalayan Crystal Salt
So, we are becoming increasingly aware that table salt is a poison. Yet few of us realize that natural salts are still available. The most extensively-researched of these is Himalayan Crystal Salt. Biochemically non-aggressive, this salt is a completely natural mineral compound, containing not only sodium chloride, but all elements of which the body is composed. It has the same 84 minerals and trace elements in the same proportions as those found in blood plasma, as well as the frequency patterns of all these elements, enabling it to balance energy deficits in the body. Himalayan Crystal Salt has none of the devastating effects on the body as table salt, and actually encourages the release of toxins and waste products, which are then transported and excreted from the system.
Healing with Himalayan Crystal Salt
The healing properties of salt are well documented in mainstream medicine. New scientific research, however, suggests that the rediscovery of natural salt could well be one of the most important breakthroughs in health this century. In Water & Salt, Peter Ferreira lays out research which repeatedly demonstrates the benign but powerful nature of Himalayan Crystal Salt, and its significance in the treatment of numerous disorders; particularly respiratory ailments and skin diseases.
The Applications of Himalayan Crystal Salt
Himalayan Crystal Salt can be used in a variety of ways. It can be added to food, used in cooking or taken as 'sole' (pronounced solay) – a 1% salt/water solution. This solution can be ingested as an energizer and detoxifier. Contrary to table salt, it is not off-limits for those with high blood pressure; sole in fact lowers blood pressure within 15 minutes. This does not, however, mean that sole is simply a remedy for high blood pressure – indeed, it has been demonstrated that those with low blood pressure can also drink sole, and blood pressure will rise.
"The sole's fundamental attribute is its ability to restore balance," says Peter Ferreira. Sole can be used as a balm for skin conditions such as neurodermatitis and psoriasis, to flush the sinuses, or to bathe sore, irritated eyes. The crystals can be dissolved and used for a detoxifying bath, or to complement flotation tank sessions. Topically, the salt can be applied as a wrap for soft tissue injuries and to heal anything from warts to insect bites. Sole inhalation – an old household remedy – is invaluable in the treatment of allergies and respiratory disorders. Salt rocks can even be used as a deodorant, as they prevent formation of the germs and bacteria that cause unpleasant body odor. The salt can also be used cosmetically, in masks that tighten the skin and thus help to defy the ageing process. Says Ferreira: "there is hardly a more efficient and natural remedy than crystal salt… to stimulate our body's innate regulatory abilities and restore our energy balance."
All quotes are from the book 'Water and Salt' by Sole UK, used by permission.
The Wonders of Garlic
Volumes could be written about the wonders of garlic. It has been recognized for centuries for its medicinal qualities as well as for flavoring and enhancing foods. And now, medical science is linking its use to lower blood pressure and are finding garlic acts to lower blood cholesterol.
Garlic can be an aid against heart attacks because it contains an oil which interferes with the formation of blood clots. If a clot does form, garlic has an ingredient to help dissolve it, and so minimize damage.
Garlic is defined as a bulbous plant of the lily family. It is a strong smelling bulb, made up of small sections called cloves. This distinctive herb should not be confined merely to food preparation because it has many other uses. That's not to say that it doesn't perk up many food dishes and salad dressing. You can try it with practically any soup, and garlic butter will make any bread or roll better. Many vegetable dishes are enhanced by a sprinkle or two of garlic salt.
Garlic has long been recognized for opening up the air passages to enable more freer breathing during sinus attacks, colds and flu. If you can, you might like to grow your own fresh garlic and store it for your own food and medicinal needs. Garlic is always available at your super markets and health food stores.
Some people tend to be extra cautious when it comes to using the herb, garlic. And in fact, the many uses for garlic are still being explored, both in the field of medicine as well as in preparing various foods.
When you consider the medicinal use of garlic in your home remedies, you might also explore the possibilities of livening up some of those tired old recipes and bring smiles to the faces of your family at meal-time.
For a good cough and cold syrup, you can simmer a generous handful of garlic cloves in water until very soft. Mash the garlic and add an equal amount of honey. Then stir in a tablespoon of vinegar.
You can slice a bit of fresh garlic into fried foods to help lessen their artery clogging effects. Old-timers recommend that we eat garlic every day for a healthy heart and to live a longer life.
Prevent infection by wrapping minor abrasions with a soft moss, soaked in garlic juice. Mash up some fresh garlic cloves and rub it on broken skin. It will encourage healing and help discourage infection. Children fed regularly with garlic will not develop worms.
To ease a nagging cough, sip on the juice of raw garlic cloves. This works best when sweetened with honey and flavored with caraway. Garlic is recommended to treat the distress of respiratory infections with hot soup, laced with sliced garlic.
A light broth, rich in garlic, will soothe gas pains. Garlic is also a fine dressing for salads when used with oil and vinegar and may also be made into various vinaigrette dressings in combination with other herbs and spices.
Eat a clove of garlic each day to relieve dizziness. And chew a bit of parsley after you eat foods containing garlic so that it will moderate your breath.
Garlic is used daily in homes around the world. It is prized for the taste and flavor it adds to foods as well as being recognized for its medicinal qualities. It is most definitely a vermifuge, antiseptic, diaphoretic, diuretic, stimulant and expectorant. It is also said to have great value when applied as a topical ointment to skin conditions such as acne or other types of pimples.
Ancient Egyptians ate garlic and it is said that the great tombs of the Egyptian pharaohs could not have been built but for the strength the Israelites gained from their daily ration of garlic and onion. Garlic was a symbol of the cosmos as manifested by its successive layers of skin that form the bulb. The Greeks and the Romans also ate of this magical herb. They used it as a health protector and aphrodisiac.
Garlic is used internally to protect a body from disease and externally as an antiseptic to protect the skin form germs and disease. A couple of interesting and useful garlic recipes are listed below:
GARLIC SOUP
If you have a cold, you can substitute this unique garlic soup for the traditional chicken broth. Recipe yields 4 to 6 servings.
Ingredients:
1 garlic bulb, coarsely chopped
2 tsp. olive oil
4 c. hearty chicken broth
2 - 4 egg yolks, beaten
1/2 c. dry red wine (optional)
Saute the chopped garlic in the olive oil until translucent and tender. It is not necessary to peel the individual cloves. Add the chicken broth. Bring to a slow boil, then reduce the heat and simmer gently until the garlic is mushy, usually about 30 minutes. Put through a strainer into a small pot. Add the beaten egg yolks slowly, stirring all the while. Return to the heat until thickened. Add the wine slowly. When all is incorporated, serve hot or chilled. you'll find it to be delicious either way.
GARLICKED HONEY
Ingredients: Garlic cloves Honey
Peel garlic cloves and put them in a jar. Add honey, a little at a time over a couple of days until the jar is full. Set in a warm window for 2 weeks to a month or until the garlic has turned somewhat opaque and all the garlic flavor has been transferred to the honey.
This garlic honey is an excellent cough syrup. Just take a teaspoonful every couple of hours or whenever it seems necessary. You must remember though, that the honey has a lot of concentrated garlic power in it and one teaspoonful can represent many cloves of garlic. If you are giving this syrup to a child, you should dilute each spoonful with a bit of water. Garlic honey also soothes a sore throat. As an application for acne or herpes it has no equal because it is both healing, soothing and slightly anesthetic. Some cooks like to baste their chicken with this garlic honey mixture.
Trans Fatty Acids: The poison in our food supply that most people are STILL eating every day
By Tom Venuto
Most people are eating a poison every day without giving it a second thought. This substance can increase belly fat and consuming even small amounts (2% of total energy intake) is consistently linked to coronary heart disease. The research also says that this stuff can increase visceral fat, contribute to insulin resistance, increase risk of type 2 diabetes, increase bad cholesterol, decrease good cholesterol, trigger systemic inflammation and adversely affect almost every cell in your body.
What substance could be so harmful that it causes all of these health problems and yet is so prevalent in our food supply that most people are eating dangerous amounts every single day? This industrially manufactured ingredient is called Trans fatty acids (TFA’s).
TFA’s are not found in nature, with the exception of some ruminant-derived TFA’s in certain dairy products (usually contributing less than 0.5% of total caloric intake). TFA’s come mostly from the industrial hydrogenation of vegetable oils, which alters the natural cis configuration of the oils to the trans configuration. If you see “partially hydrogenated” oil in the ingredients list of any food product, then it contains TFA’s.
TFA’s have been studied for decades, but were largely ignored until the past several years. Research papers linking trans fats to heart disease date back to the 1970’s. In 1994, the Center for Science in the Public Interest petitioned the Food and Drug Administration to put trans fats on food labels (didn’t happen until 2006). Since 2006, TFA’s have thankfully received a decent amount of publicity when they were in the news regarding new food labeling laws and the banning of their use in restaurants in some states.
New studies have been published in the past year confirming the dangers of TFA’s. Four recent studies indicated 24, 20, 27 and 32% higher risk of myocardial infarction (MI) or CHD death for every 2% energy of TFA consumption isocalorically replacing carbohydrate, SFA, cis monounsaturated fatty acids and cis polyunsaturated fatty acids, respectively.
TFA intake in the United States still averages 2-3% of total energy intake, 4% in some developing countries where fast food is being introduced and as high as 8-10% in certain subgroups (who eat large amounts of baked goods, fried foods, pastries, doughnuts, etc). The government recommended maximum is 1% of total energy intake (2 grams!). Some experts say there is NO safe level of TFA intake.
Legislation has been enacted in some states banning the use of TFAs in restaurants. It was big news New York. As of 2008, 11 cities and counties have adopted regulations to restrict TFA use in restaurants. However, industrial TFA use is still widespread and lots of people are still scarfing them down every day.
If Trans fats are so dangerous, why is their use so widespread? Dietary fat expert Udo Erasmus put it this way: “TFA’s are a food manufacturer’s dream: an unspoilable substance that lasts forever.” TFA’s are cheap and for countless food products, they can prolong shelf life, allow easy transport, provide solidity at room temperature (to make spreads), and increase suitability for commercial frying.
Although most people have heard of TFA’s, the bad news is that this increased awareness has not been enough to translate into behavior change.
A study recently published in the Journal of The American Dietetic Association (ADA) found that in 2007, 73% of Americans knew that TFA’s increased risk of heart disease, compared to 63% in 2006. However, the bad news is that 79% of Americans could not name 3 foods that contain trans fats. 46% of Americans could not name any sources of trans fats on their own.
“Knowledge about food sources of fats remains low” says Robert Eckel, professor of Medicine at the University of Colorado.
Public health messages have been raising awareness, but they haven’t been enough. “TFA’s are bad for you.” Ok, so now what? What you really need are some simple behavior guidelines and a list of foods to eat very infrequently if you eat them at all.
Here are some good places for you to start.
4 Ways to Avoid Trans Fatty Acids
- Eat mostly foods that do not have a label. At the risk of stating the obvious, if you don’t eat anything that comes in a box or package with a label, then you won’t ever consume manmade TFA’s. If your diet consists primarily of fruits, fibrous vegetables, root vegetables, beans, legumes, brown rice, unprocessed whole grains, nuts, seeds, eggs, fish and lean meats, you’re home free.
- Watch for label loopholes. WARNING: Food companies are lying to you on their product labels to make you think their foods are TFA-free. The front of their package may say “ZERO grams of trans fats,” and yet there is hydrogenated oil listed in the ingredients. How could that be? There is a label loophole where the government allows companies to claim zero trans fats if there is less than a half a gram per serving. So the food companies sneakily manipulate their serving sizes until the servings are so small that the TFA content falls below the per serving limit.
- Read ingredients lists. The primary source of TFA’s is partially hydrogenated vegetable oils. In particular, soybean, sunflower, cottonseed and palm oils are frequently hydrogenated. Your first step then, is to read food labels on any packaged products and look at the ingredients list. If it contains partially hydrogenated oils, it contains TFA’s.
- Avoid foods that contain TFA’s most of the time. TFA’s are commonly found in baked goods (bakery), fried foods and packaged convenience foods, especially:
cookies*
crackers*
biscuits*
pastries*
pies*
doughnuts*
packaged frozen foods (breaded chicken, breaded fish, etc)
corn chips
potato chips
packaged popcorn
some breads
frostings
french fries (fried potatoes)
taco shells
margarines and spreads
shortening
some salad dressings
some candies
some artificial cheeses
* major food sources for American adults
In 2002 when I published the first edition of my ebook, Burn The Fat, Feed The Muscle, I warned my readers of the dangers of trans fatty acids. I was not the only one either. Years ahead of the 2006 law requiring trans fats to be listed on food labels and the 2007-2008 restaurant TFA bans, numerous health professionals were already warning people to stay away from TFA’s.
Not enough people heeded the warnings, while meanwhile, politics and commercial interests delayed legislation. No doubt, skyrocketing rates of obesity, diabetes and cardiovascular disease can be largely linked to the continued use of these artificial fake food additives. In the US alone, 1,700,000 new cases of diabetes, 233,600 diabetes-related deaths, 600,000 myocardial infarctions and 451,300 coronary heart disease-related deaths are reported every year.
A campaign for better education and lifestyle change is worth supporting. As researchers from Harvard said, “A comprehensive strategy to eliminate the use of industrial TFA in both developed and developing countries, including education, food labeling, and policy and legislative initiatives, would likely prevent tens of thousands of CHD events worldwide each year.”
For a healthy and balanced lifestyle, and for better long-term compliance, I’m rarely in favor of tagging any foods as totally “forbidden” or to use words as strong as “poison” in describing foods. But if there are any exceptions, trans fats are one of them.
If you are unable or unwilling to eliminate TFA’s from your diet completely, then you would be wise for the sake of your health and your family’s health, to keep foods containing TFA’s to a bare minimum and avoid eating any TFA-laden foods on a daily basis.
Last, but not least, be on guard, because history tells us that when one harmful food additive is banned, it is often replaced with another, which is sometimes even worse. That’s why item #1 on my list of four ways to avoid trans fatty acids is the best way to avoid anything that is harmful to your health.
About the Author:
Tom Venuto is a fat loss expert, lifetime natural (steroid-free) bodybuilder, independent nutrition researcher, freelance writer, and author of the #1 best selling diet e-book, Burn The Fat, Feed The Muscle: Fat-Burning Secrets of The World’s Best Bodybuilders & Fitness Models (e-book) which teaches you how to get lean without drugs or supplements using secrets of the world's best bodybuilders and fitness models. Learn how to get rid of stubborn fat and increase your metabolism by visiting: www.burnthefat.com
References
Americans’ Awareness, Knowledge, and Behaviors Regarding Fats, Eckel RH et al, Journal of the American Dietetic Association, Feb 2009 (2):288-296
Metabolic implications of dietary trans-fatty acids, Dorfman SE et al, Obesity, Feb 2009, 1-8. Cardiovascular and metabolism disease area, Novartis institutes for biomedical research, INc. Cambridge, Mass.
Mortality from arteriosclerotic disease and consumption of hydrogenated oils and fats, Thomas LH, Br J Prev Soc Med, Jun 1975 29(2): 82-90
Health effects of trans-fatty acids: experimental and observational evidence. Mozzafarian D, Eur J Clin Nutr, May 2009: 63 suppl 2S5-21, Harvard Medical School
Fats that Heal, Fats that Kill, Udo Erasmus, Alive Books, 1994
Water or Coke?
Please take this to heart. Everyone reading this has toxic waste in their body. Toxic waste collects all over, especially in the kidneys and your health suffers drastically, as the toxins increase, the body starts to shut down and die. One way to help rid yourself of toxic waste is to make sure you drink half your weight in ounces of water daily this helps to flushing flush toxins from your system.
I don't know where this originated... but, it sure makes interesting reading..
This is really an eye opener... Water or Coke? We all know that water is important but I've never seen it written down like this before.
WATER
- 75% of Americans are chronically dehydrated.
- In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger.
- Even MILD dehydration will slow down one's metabolism as much as 3%.
- One glass of water will shut down midnight hunger pangs for almost 100% of the dieters studied in a University of Washington study.
- Lack of water, the #1 trigger of daytime fatigue.
- Preliminary research indicates that 8-10 glasses of water a day could significantly ease back and joint pain for up to 80% of sufferers.
- A mere 2% drop in body water can trigger fuzzy short-term memory, trouble with basic math, and difficulty focusing on the computer screen or on a printed page.
- Drinking 5 glasses of water daily decreases the risk of colon cancer by 45%, plus it can slash the risk of breast cancer by 79%, and one is 50% less likely to develop bladder cancer.
And now for the properties of COKE:
- In many states (in the USA) the highway patrol carries two gallons of coke in the truck to remove blood from the highway after a car accident.
- You can put a T-bone steak in a bowl of coke and it will be gone in two days.
- To clean a toilet: Pour a can of Coca-Cola in! to the toilet bowl and let the "real thing" sit for one hour, th en flush clean. The citric acid in Coke removes stains from vitreous China.
- To remove rust spots from chrome car bumpers: Rub the bumper with a rumpled-up piece of Reynolds Wrap aluminum foil dipped in Coca-Cola.
- To clean corrosion from car battery terminals: Pour a can of Coca-Cola over the terminals to bubble away the corrosion.
- To loosen a rusted bolt: Applying a cloth soaked in Coca-Cola to the rusted bolt for several minutes.
- To bake a moist ham: Empty a can of Coca-Cola into the baking pan, wrap the ham in aluminum foil, and bake. Thirty minutes before the ham is finished, remove the foil, allowing the drippings to mix with the Coke for a sumptuous brown gravy.
- To remove grease from clothes: Empty a can of coke into a load of greasy clothes, add detergent, and run through a regular cycle. The Coca-Cola will help loosen grease stains.
- It will also clean road haze from your windshield.
Other Info:
- The active ingredient in Coke is phosphoric acid. Its pH is 2.8. It will dissolve a nail in about 4 days. Phosphoric acid also leaches calcium from bones and is a major contributor to the rising increase in osteoporosis.
- To carry Coca-Cola syrup (the concentrate) the commercial truck must use the Hazardous material place cards reserved for Highly corrosive materials.
- The distributors of coke have been using it to clean the engines of their trucks for about 20 years!
Now the question is, would you like a coke or a glass of water?
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What Everybody Ought to Know About Food Additives
Every day we are bombarded with information about food products that are healthy, all natural, have no artificial ingredients, no preservatives, low fat, no fat, no cholesterol, sugar free, vitamin fortified and provide 100% of your daily vitamin requirements. Are these foods as healthy as the advertising tries to make us believe they are?
Let's look at the facts. There are more than 3000 different chemicals added to our food. The company that wants to produce the chemicals or use the chemicals in the foods they produce usually does the testing for safety.
Safety testing has only been done for individual additives, not for combinations of additives. Nobody knows the effects of the many different additives used in the thousands of different combinations. To make matters worse, because of political pressure, the FDA allows manufacturers to add small amounts of cancer-causing substances to our food. So, not only are many of our foods not healthy, they're unsafe.
The FDA has even approved, as safe, additives it has known to be unsafe. Take, for example, Olestra, the fat substitute which was approved by the FDA over the objections of many leading food scientists. Olestra can cause diarrhea, abdominal cramping and may even contribute to cancer, heart disease and blindness. Foods containing Olestra must have a warning label on the package.
Then there's the artificial sweetener aspartame, also known as Nutrasweet. Aspartame was approved and claimed safe by a specially appointed FDA Commissioner after his own Board of Inquiry that investigated aspartame claimed it unsafe. Aspartame can cause birth defects, central nervous system disturbances, menstrual difficulties, brain damage in phenylketonurics, seizures, death and a long list of other reactions too numerous to mention. It may cause irreversible health damage over the long term.
Fats are another story. A certain amount of the right kind of fat is necessary for your nervous system, your immune system, the formation of cell membranes, and the absorption of the fat-soluble vitamins. The problem is that over 90% of the food produced today contain hydrogenated or partially hydrogenated oil, which contributes to heart disease, elevated cholesterol and triglycerides, non-insulin dependent diabetes and cancer. Research even shows an association between attention deficit disorder and hydrogenated oils.
The next time you grocery shop, look at the label of every item before you buy. Unless you already buy all organic and natural foods, almost every item you pick up will contain hydrogenated or partially hydrogenated oils. Instead, choose products that say no hydrogenated oils. Use raw organic butter instead of margarine, and extra virgin olive oil, coconut oil or flaxseed oil (flaxseed oil should never be heated).
If you're eating more chicken, turkey and fish, because it's healthier, you may be surprised to learn that sliced chicken and turkey from the deli contains nitrites. And nitrites cause cancer. Nitrites are found in almost all processed meats, including luncheon meats, hot dogs, sausages and bacon. Then there's tuna, a healthy choice if it only contains tuna and water and is only eaten occasionally. But, most tuna contains broth or hydrolyzed vegetable protein, which contain MSG. And MSG is not required to be listed on the label because it is an ingredient in the broth, not directly added to the tuna. This is the way food manufacturers hide MSG in the food they produce. And hidden MSG can be a very serious problem to those who are sensitive to it. MSG can cause a wide variety of symptoms including migraines, numbness and tingling, asthma, seizures, diarrhea, panic attacks and heart problems.
Other sources of hidden MSG include autolyzed yeast, boullion, stock, malt extract, malt flavoring, barley malt, maltodextrin, natural flavors, pectin, seasonings, carrageenan, soy sauce, soy protein, whey protein, anything enzyme modified, fermented, protein fortified, or ultrapasteurized, fast foods, chips, condiments, salad dressings, lunch meats, sausages and soups. In fact, most processed foods contain MSG according to Kathleen Schwartz of the nonprofit group No MSG.
So, buyer beware! Even if the label says "all natural ingredients" and "no preservatives," the product could contain harmful additives. So, how do you know which foods are really safe to eat? You need to read the labels and know how to interpret the information on the label.
Here's a few hints on what to eat and what to avoid: Eat fresh fruits and vegetables, whole grains, good quality protein and healthy fats.
Avoid these additives:
- Aspartame or Nutrasweet
- Saccharin
- MSG and Free Glutamates
- Artificial colorings
- Nitrites and Nitrates
- Caffeine
- BHA and BHT
- Brominated vegetable oil or BVO
- Olestra or Olean
- Sulfites
Here's a general rule of thumb:
If the list of ingredients is long, there are probably a lot of chemical additives in the product, and you're risking your health by eating it. If the list of ingredients is short, it may or may not have harmful additives in it, so you need to read the label carefully before you purchase it.
What is Grass Fed Beef?
The good news: You might start seeing beef labeled "Grassfed" in your local grocer's meat section.
The bad news: Don't believe it.
Have government regulators lost their minds? (That's rhetorical, of course. The answer is obvious.)
For instance...
There are two reasons we're seeing so many products with the promise "zero trans-fats" printed on the labels: 1) Trans-fats are very unhealthy, and 2) The FDA now allows any product that contains less than 0.5 grams of trans-fats per serving to make the "zero" claim. That's right: 0.499999999999 = zero, according to the math geniuses at the FDA. Eat a couple of 0.49 servings and your zero trans-fat intake quickly stops being zero.
Don't you want to just throttle these guys!
Apparently the folks over at the U.S. Department of Agriculture got wind of the trans-fat scam and figured they'd pull the same trick.
With more and more people realizing that Grassfed cows produce far more nutritious and safer meat, the USDA has proposed a new rule for using the word "Grassfed" on meat products. Here's how Dr. Patricia Whisnant, president of the American Grassfed Association (AGA) describes the doubletalk: "The USDA proposal would allow animals to be kept in confinement, fed harvested forage, corn silage and other grains that have not been separated from their stalks. If this proposed claim passes into regulation you could see feedlot beef fed antibiotics, hormones and legally be labeled grassfed."
A recent New York Times report on the USDA proposal noted that agency officials asked the AGA for input on the new rule. The AGA response defined a grassfed animal as one that's fed in pastures (except in emergencies) and is not given antibiotics or growth hormones.
I wonder what part of "fed in pastures" the USDA guys didn't understand.
What's really infuriating is WHY the animals need antibiotics. This past June, when Eric Schlosser, the author of "Fast Food Nation," addressed an AGA conference, he explained that a few decades ago the government came up with a plan for surplus corn. They convinced ranchers and farmers to feed the corn to cows. Great idea! Just one little problem...
As quoted in the Denver Post, Mr. Schlosser continued: "Cows don't normally eat corn. They can't digest it. So we had to feed them antibiotics because they were using up valuable energy to process corn, resulting in weakened immune systems."
Incredible! Years ago some government bureaucrats solved an excess corn problem, and in the process transformed the beef supply. Which, in turn, also transformed nutrition for millions of people over most of the 20th Century, lowering overall intake of omega-3 fatty acids and conjugated linoleic acid, while increasing antibiotic intake.
And NOW some government bureaucrats want to redefine "grassfed" to dupe consumers into believing we're getting the kind of nutrition we should have been getting all along!
It's enough to make you want to put them out to pasture!
What is the CURSE of Cooking?
Is it true the best way to a man's heart is through his stomach or are we actually causing our loves ones illnesses?
Being a good cook is the most flattery thing we have been taught to tell our mothers and wives.
It is also why 54% of our men 52% of our women, die due to heart problems.
Cooking stands out as one of the worst practices humans have ever adopted.
Cooking is a primary cause of disease. Most of mankind's ills and suffering are linked to this practice.
Look around you and what do you see? Most of our friends and family over 40 and sometimes earlier are weak, sickly and pitifully unhealthy creatures.
I have uncovered facts that there is ample evidence that completely healthy people can live beyond 115 years of age without ever suffering so much as a cold, headache or other ailment!
Is it too late for you? NO…
It is a rare child that has been free of "childhood: diseases, that is colds, colic's, bad teeth, diarrhea, fevers, rashes, hives etc.
Yet the animal world that lives in the wild and eats what is natural to them live they're allotted years healthy.
The drug and poison habits to which we are addicted, that is, coffee, sugar, salt, alcohol, vinegars, condiments, teas, etc are largely a result of eating an otherwise sufficient diet made deficient and noxious by cooking.
Combine this with the profession know as medicine with all the drugs given for every little ache or pain or system and you have what we have today. America is listed 29 in the world's countries as having good health.
Pure wholesome food is the answer. I marvel when at the super market and see a mother with a child or two with her and I see what she is putting into her shopping cart.
Chip, cola, cereal, sugars, cola, pickles, ice cream, white bread, candy, canned foods, macaroni, cookies and the list goes on and on. And then later she will complain about the high cost of food when in her cart she had maybe 20% or less of real, fresh food. All the rest that she bought was food-less food with absolutely no nutrition.
Her children are getting plenty to eat but it is food-less food and she is unknowingly harming the very people she loves the most.
She should be buying fruits, nuts, succulent green vegetables and seeds. All unprocessed foods and all having nutrition in them. Not as much nutrition as they had in say 1940 but some.
Cooking destroys foods from the moment heat is applied and the more it is cooked the more they are destroyed. They taste good I know. But they do nothing for your health.
Cooking disorganizes and makes unusable the nutrient factors of food but makes the poisonous as well!!!
The iron in food becomes inorganic as a result of cooking. The same is true for calcium and other minerals which our body requires.
Junky food make junky people. So therefore make your diet at least 75% raw and 25% cooked. Not perfect but much better and we can learn to like it this way.
I have. I cannot eat a 100% raw diet. I have tried because I know it is best but I simply cannot.
Cooking at temperatures from 120 to 190 degrees destroys all enzymes, causing leukocytosis. This means an abnormally high white corpuscle count. It can triple the white count.
There is no way that cooking improves the nutritional value of foods. It is a process of reducing food from its natural state with vitamins, minerals, enzymes, proteins, fats, carbohydrates, auxones and other vital food factors to worthless ashes. Even worse it is now poisonous to our systems.
That is why when I put my two friends on an all juice diet for their cancers they both recovered.
A truly healthy person synthesizes within himself and with the aid of intestinal bacteria about 1,000 enzymes and co-enzymes, which are called vitamins. We need these enzymes in natural foods.
Cooking coagulates proteins, deaminizes essential amino acids, destroys hormones, caramelizes sugars, breaks up natural fats and makes them completely indigestible and poisonous, renders mineral INORGANAIC, so that the body cannot use them.
Eating live foods you increase your nutrition intake on less foods. So you save money, which you could now use on, say your children's education or a trip or whatever.
You need no drugs, doctors or hospitals and you have a larger savings. The average family can save 30% on their food bill.
Dr. Pottenger's experiments of feeding cooked foods and natural foods to a group of cats. The control group that ate exclusively on cooked foods suffered mental derangements, decreased sexual abilities, and development of menstruation in the females along with regular ovulation, arthritis, heart troubles, general sickliness and shortened life.
The other control group fed the same foods but in their raw state enjoyed superb vigor and health.
In olden days in China men under the death sentence were given an exclusive diet of cooked meat. They died in weeks.
Calves cannot live on their own mother's milk once the milk has been pasteurized. Calves in an experiment of taking their mother's milk and then feeding the calves this after pasteurizing it died within one or two months.
During the early part of 2000 farmers were buying cookers and feeding their animals cooked foods because they were told it had supposed benefits. The learned a costly lesson when their hogs who were fed on cooked foods developed cholera and died in wholesale amounts in months. The farmers stopped this method and saved the rest of the herds.
But the farmers continued with their own cooked foods that they ate themselves. What saved them was they also had a great deal of fresh foods from the farms.
At one time the All rice diet hit American and in 85 days on this diet some were dying.
Our mother's frying pan is her most lethal weapon. Taste great but it is not worth getting sick and dying at an early age.
Bacteria a needed partner in life. Bacteria cannot exist on living cells. Bacteria are a scavenger form of life. It is one of our most commendable partners in life.
Bacteria is responsible for the synthesis of Vit B-12 within our bodies.
Bacteria find soil in dead foods only. Bacteria breakup and decompose the trash in our systems.
Bacteria make cooked foods a fermenting and rotting mess in our systems.
To illustrate. If you take so-called raw milk and add a culture of bacillus bulgaricus, the culture dies before it sours the milk. But if you first pasteurize or boil the milk, rendering it dead, then cool it to about 100 degrees and add the bacterial culture, keeping it at this temperature, you have yogurt in about 6 to 8 hours.
Cooked food cause constipation. Cooked foods impair the heart.
There are other related factors but this is the big one. Cooked food is less digestible.
So do the 75 - 25-% rule.
Foods As A Cause Of Yeast Infection
There are many foods that can be a cause of yeast infections as I have explained below, but antibiotics are the primary cause of yeast infection due to the fact that they kill beneficial bacteria in the intestines. This allows the yeast and fungi to take control and proliferate in the human body. Antibiotics are also present in many common foods that most of us eat.
More recently antibiotics are now being detected in the water supply from our overuse. The waste water enters the sewer system, which is then treated, and pumped right back into the water table. The antibiotics are never removed and it becomes a never ending circle.
How do these antibiotics get in our foods?
The most common foods that can be a cause of yeast infections in America are beef and dairy. The livestock industry gives antibiotics to their cattle, this is supposed to kill bad bacteria and make the food supply safer. But they are also used to fatten up cows, a fat cow will sell more than a thin cow, won't it? These antibiotics are getting into the dairy product food chain; they are present in milk, cheese, and the meat itself. This is creating antibiotic resistance in humans and bad bacteria, not to mention the long term health effects to our children, and it ultimately destroys the beneficial bacteria in our intestines allowing a yeast infection to grow in your body.
They also shove these cows into unnatural feeding environments and fatten them up with grain foods that can be a cause of yeast infections, making the meat unfit for human consumption due to mold contamination. The meat becomes loaded with mycotoxins from these molds. You eat it, and it is passed on to you.
Other foods that can be a cause of yeast infections are our grain foods we eat. Wheat, oats, barley, rye, sorghum, corn, red apples, and peanuts are also universally contaminated with fungus. These foods find there way into out systems from cereals, pastas, breads, potato chips, crackers, peanut butter, cooking oils, etc.
How can this be, you wonder?
Grains are usually stored in silos for extended periods of time. They can be stored for years before they are ever sold and brought to market for food processing. During this time, they grow molds in these silos. Now I would assume when they go to process these grains for human consumption they would wash them, but the molds and mycotoxins will enter into the inside of the grain as they try to break them down into dirt. The grains get ground up for processing and the rest is history. The worst of these grains as far as mold contamination are sold for livestock feed and alcohol processing--beer mostly.
The other foods that can be a cause of yeast infections mentioned above like peanuts, corn, and red apples will actually grow mold on them as they grow. Peanuts also are the most genetically engineered food on the planet.
These foods can kill the beneficial bacteria in our digestive system because of the molds they are contaminated with. They also allow the yeast to grow since the yeast eats the sugars in these foods.
Mycotoxins from molds and fungi are also known cancer causing agents that are released by molds and yeasts. One of these mycotoxins called aflatoxin happens to be the most carcinogenic substance on earth. In the common diets of today, grains are consumed in all three meals in some form, from cereals to breads and pastas, so every day the average American is consuming .15mg to .5mg of aflatoxin.
The western diet of today due to sugars and molds in the foods we eat is a cancer causing machine. The addition of these sugars allows the yeast to thrive unbeknownst to many people that have it, and allows it to inject its own mycotoxins into your body. This will suppress the immune system and lead to other autoimmune system diseases such as cancer, lupus, multiple sclerosis, crohns, arthritis, skin disorders, chronic fatigue, depression, fibromyalgia, etc. if left untreated.
Other foods that can be a cause of yeast infection are present in the water we drink known as chlorine. Chlorine is added to the water supply of the US to kill parasites, microbes, and bad bacteria present in our drinking water supply. But when you drink this water directly from your tap, the chlorine kills the good bacteria in your intestines. To chlorine, bacteria is bacteria, it doesn't know the difference from good or bad.
Fluoride also is a cause of yeast infection and killer of not only intestinal bacteria but also enzymes, which are the building blocks of all life and work on the cellular DNA level, as well as in the process of digestion and immune system health.
I recommend you buy a water distiller and use this water to not only drink but to also cook with. It is the only system that will remove fluoride from your drinking water besides reverse osmosis, which makes the water too acidic.
Fluoride has been found, when used for cooking, to release toxic metals from common cooking utensils. So called bottled spring water in independent testing is not always safe either, due to pollutants in the air, coming to the ground in rain, and getting in the water table, it can be just as bad for you. You also have tons of run off from fertilizers, pesticides, antibiotics, and other chemicals in the water supply. A lot of so called spring water is really just filtered tap water; the industry is not regulated very strongly, so you can't always be sure what you are really drinking. So how do we avoid these molds and antibiotics in our foods that can be a cause of yeast infection?
In almost every store in the country you can buy hormone and antibiotic free beef. Buy it, eat it, and simply don't buy the rest.
Cut down on grain foods that cause yeast infections drastically by eliminating the chips, cookies, cakes, cereals, and pastas. Substitute pastas with rice that you have to fry first for a grain.
Eat more organic eggs for breakfast. And don't worry about cholesterol, which is caused by mycotoxins in the blood stream, sugar, and trans fats, and is actually an immune system response to these mycotoxins from fungus. Take away the mycotoxins and junk food and your cholesterol will be just fine.
Cause of Yeast Infection And The Immune System
Another cause of yeast infection is a generally weakened or deficient immune system.
How does the immune system get worn down enough to be a cause of yeast infection in the average person?
Many times a person has had an illness or injury and their health is never the same again. The body has been damaged too severely for the immune system to repair the cells properly, although it never stops trying. Over time the immune system weakens to the point it can no longer defend the body. Instead it focuses on other processes more important for continued life.
Every day we are exposing ourselves to polluted air from the smog from our cars and power plants, which, if coal-fired, deliver acid rain containing mercury to the ground which enters the food chain.
There are now traces of over 300 toxins in our bodies that were not present before 1940. These toxins have been shown to bind to receptors, blocking important enzymatic reactions in the body weakening the immune system.
Fluoride in the United States is added to the water supplies, even though Europe and the rest of the free world have removed it from their water supplies because it does not prevent tooth decay. Fluoride attacks the DNA at a cellular level and kills enzymes in the body which without nothing would ever be done in your body.
Modern medicine and their drugs are also a cause of yeast infection as you have learned before. But also other over the counter drugs have been linked to the destruction of stomach bacteria that will allow an intestinal yeast infection to take hold or even reoccur.
Chemicals in the home from soaps, laundry detergents, toothpastes, perfumes, cleaning solvents, etc. are causes. I could go on and on in this area. Even carpet is made of petroleum and plastics, which are toxic.
Some researchers have linked the cause of yeast infection to be excess mercury in the body. We put mercury amalgam fillings in our teeth, so our liver is constantly trying to detoxify our bodies from slow mercury poisoning.
Our foods are more and more genetically engineered and their food value becoming more and more questionable. Modern farming has stripped the soils of all minerals and vitamins so foods have very little value any more. According to the 1992 Earth Summit, the USA has the worst soil in the world - 85% depleted. This means the potency of our food supply is not able to sustain optimum health.
Pesticides are used that kill beneficial soil based organisms that used to be a part of our diets from the family farms of old. We add chemicals to dairy foods to give it a longer shelf life.
The average American eats over 7 pounds of sugar a year which is creating a Type 2 diabetic epidemic in this country. Obesity is at an all time high from sugar and processed grains which themselves are turned to sugar when digested.
The pancreas kicks in some insulin, which picks up the sugar and deposits it on the body as fat. Fat is the fuel the body was originally designed to run on, not sucrose. Sugar contributes to the cause of yeast infections by feeding the fungus in the body allowing it to grow and spread. Sugar is also by far the number one thing that can wear down your immune system. It is worse than smoking.
All of our food is cooked, processed, and enzymatically dead which causes the pancreas an additional load and it must create more enzymes to digest these foods. The metabolic enzymes are forced to help out with digestion when they should be helping repair cells and removing wastes.
We are no longer getting the necessary monosaccharides that are so important for cellular function in our diets that modulate the immune system. They also allow for nutrient intake and disposal of wastes in the cells. They are responsible and play a role in every process in the body.
We vaccinate our children with basically poisons in the name of good health which actually weaken their immune systems.
Another very common cause of yeast infection is mold growing in ventilation systems. I have personally seen this condition inside air conditioners. These mold spores blow into the home, and once you breath them, they can travel through the body, causing asthma and bronchitis.
I could go on and on but I won't…
All these things contribute as a cause of yeast infections today and weaken our immune systems. Good Bacteria is our first line of defense in our immune systems, and all these things can and do contribute to help kill them.
It is becoming more and more necessary to take supplements every day to maintain a healthy body and a healthy immune system. Drink plenty of clean fresh water to flush out the poisons and wastes from your body while minimizing environmental toxins in the home.
Apple Cider Vinegar - The Wonder "Drug" of Yesterday and Today
You can go directly to any section: How Does It Work, The Benefits, Cider Vinegar, What does it do?, Potassium, The Uses, Effects on the Blood AILMENTS: Arthritis, Asthma, Blood Loss, Colitis, Coughs, Diarrhea, Dizziness, Ear Discharge, Eczema, Eyes (Tired and Sore), Fatigue, Food Poisoning, Hair Loss, Hay Fever, Headaches, Hearing, Heartburn, Hemorrhages, Hiccups, High Blood Pressure, High Cholesterol, Insomnia, Kidneys and Bladder, Menstruation, Mucous Discharges, Nail Problems, Nervousness, Nose Bleed, Nose - Stuffy, Obesity, Shingles, Sore Throat, Teeth, Varicose Veins, Weight Gain, Weight Loss, External Application, For a Bath, Itchy Scalp
How Does It Work
By Ruth Tan
The health benefits of the apple cider vinegar and honey drink are widely known. This recipe has traditionally been used as an at-home self remedy for many ailments, and even an anti-aging elixir. Many people have smartly made use of its cleansing and disinfecting properties to self-detoxify their body. It is seen as a powerful cleansing agent and natural healing elixir with naturally occurring antibiotic and antiseptic that fights germs and bacteria.
Alkaline-Forming Diet
How does this vinegar and honey remedy actually work? A person's bloodstream tends toward becoming acidic with our modern diet of fats, starches and processed foods, (e.g fast foods, meats, peanuts, seafood, alcohol and coffee)and if your body is acidic, disease can flourish; if it is alkaline, it is in balance and can fight off germs and ailments such as bladder and kidney conditions, osteoporosis, brittle bones, joint pains, aching muscles, low energy and chronic fatigue, and slow digestion. Raw fruits, leafy green vegetables, legumes, and tea are examples of alkaline forming foods. Interestingly and ironically, a food's acid or alkaline-forming tendency in the body has nothing to do with the actual PH of the food itself. For instance, lemons and limes are very acidic, however the end-products they produce after digestion and assimilation are very alkaline so lemons and limes are alkaline-forming in the body. Likewise, meat will test alkaline before digestion but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid-forming. It is important to know that stomach acid or the PH of the stomach is an entirely different matter from the PH of the body's fluids and tissues. The body has an acid-alkaline (or acid-base) ratio called the PH which is a balance between positively charges ions (acid-forming) and negatively charged ions (alkaline-forming). When this balance is compromised many problems can occur. The body is forced to borrow minerals-including calcium, sodium, potassium and magnesium from vital organs and bones to neutralize the acid and safely remove it from the body. And severe damage can be done to the body due to high acidity. Ideally, for most people, the ideal diet is 75 percent alkalizing and 25 percent acidifying foods by volume. Allergic reactions and other forms of stress also tend to produce excessive acids in the body.
The alkalinity of apple cider vinegar can correct excess acidity in our system and help prevent and fight infection. Honey added to the vinegar naturally makes the mixture more drinkable for people. And the good news is that unprocessed raw honey has been classified as an alkaline-forming food. (Processed honey is only little acidifying and artificial sweetener is very acidifying). When you first drink the apple cider vinegar formula, it might taste horrible to you, but as your body becomes less acidic and more alkaline, it would begin to taste good.
Try this healthy and refreshing vinegar and honey drink! Essentially, to prepare:
* Mix a tablespoon of apple cider vinegar and a tablespoon of raw honey. (Apple cider vinegar is actually made from fresh, organic, crushed apples that are allowed to mature naturally in wooden barrels, but you can get it easily from the grocery shops or supermarkets.)
* Dissolve in a glass of chilled water.
* Take it twice daily.
Note: For this vinegar and honey remedy, do not get commercial distilled vinegars as they do not contain the same health values of organic, raw apple cider vinegar. The powerful enzymes and minerals like potassium, phosphorus, sodium, magnesium, sulfur, iron copper, fluorine, silicon, pectin and natural malic and tartaric acids, which are important in fighting body toxins and inhibiting bacteria growth, are all destroyed during the distilling process.
THE BENEFITS OF CIDER VINEGAR
Author Unknown
Food has certainly been the down-fall of man's health. With all the rubbish he stuffs into his delicate, yet adaptable organism, it is no wonder that there is so much unnatural disease rampant today. From the day he ate his first meal man has forever abused his system with the wrong types of food. He has not been rational in his eating habits, but has merely satisfied his banal desire for stimulating, refined and processed fare. The day will come, however, when he suddenly realizes that his food habits effect his physical as well as mental wellbeing. He will then realize that he had been satisfying his debased taste buds, rather than sustaining the body. The wise, however, look toward nature for their answer; with patience and perseverance they have re-discovered the answer to man's dilemma. The answers although simple are extremely effective as they do not entail unnatural chemical compounds - it is the utilization of these wonderful gifts from nature which are so efficacious and free for all! There have been many natural curative formulae discovered throughout the centuries, which have proved themselves safe and yet effective. Natural resources have been used since the days before Christ viz: Sunshine, Water, Air - herbs and homebrews have been used for generations too by our ancestors. Honey is also a natural wonder, together with many other folk preparations which have been handed down through the ages. Amongst these APPLE CIDER VINEGAR has been widely used as a successful remedy for a number of ailments. We find that, with the abuse of the body, inordinate amounts of waste matter have accumulated within the system. In the early stages these are not so apparent as the body is still vital enough to deal with this extra burden. However, if an attempt is not made to eradicate these toxic accumulations, the body has to deal with more and more pressure, resulting in aches and pains. Later in life these efforts to eliminate these encumbrances result in influenza, bronchitis etc; and, if these healing efforts are suppressed by continued wrong living and drugs, the acute symptoms become chronic and insidious. Rheumatism, arthritis, cancer, heart ailments, high blood pressure etc, are all signs that the body has been neglected by the suppression of natural heating crisis's. There are certain preparations, however, which assist the body in eliminating these toxic substances and this is where these natural curative methods have found a valuable place in the healing arts. To abstain from those foods and drinks which add to this unnecessary accumulation, is a great assistance to the body i.e. those refined and denatured food items such as bread, starch, white sugar, and their products; together with the unnecessary food items which cause excessive mucous and toxic waste in the system e.g. meat, eggs, dairy produce, legumes, cereals. However, one may now ask what should one eat if these are to be eliminated from the diet. Where one cannot completely abstain from these products, moderation is the key word in this instance, together with certain herbal and folk preparations which assist in the breakdown of the acids and mucous waste.
It is at this point that the benefits of APPLE CIDER VINEGAR will be discussed:
CIDER VINEGAR
"An apple a day keeps the doctor away" (the dentist too!) - is an oft quotation which should not be considered as just an obsolete "Old Wives Tale", as there is more than meets the eye in these axioms of yore. Apples are among the most health-giving fruits available as they contain a host of nutritious properties viz: Phosphorous, Cholerine, Potassium, Sodium, Magnesium, Calcium, Sulphur, Iron, Fluorine, Silicon, plus many trace elements ....... and all of these are found in PURE APPLE CIDER VINEGAR.
WHAT DOES IT DO?
Amongst other things, cider vinegar is very effective in detoxifying various organs in the body together with the blood stream. Hence it is a purifier, as it has a means of breaking down fatty, mucous and phlegm deposits within the body. It therefore, promotes the health of the vital organs of the body e.g. kidneys, bladder, liver etc., by preventing an excessively alkaline urine. Cider vinegar also helps oxidate the blood which consequently prevents the blood from becoming too thick and gluey, which gives rise to a strained heart and blood vessels resulting in high blood pressure. Cider vinegar also promotes digestion, assimilation and elimination and it neutralizes any toxic substance taken into the body. There have been a number of instances where people who had taken a mixture of cider vinegar and water before a meal were unaffected by diarrhoea, or digestive upsets, whilst their companions who ate the same meal were. Hence the cider vinegar seemed to neutralize the harmful substances in the food eaten.
POTASSIUM
Apple cider vinegar has a potent supply of potassium which has become so widely acclaimed in the helping of various complaints including: running nose. Excessive mucous formation, watery eyes, sinus and catarrhal troubles. Teeth decay and the splitting of finger nails are also signs of potassium deficiency which are remedied by taking cider vinegar. Potassium is essential for the normal growth of the body and for the replacement of worn-out tissues which depend upon the presence of this mineral. It is as important to the soft tissues, as calcium is to the bones and teeth and it also retards the hardening of the blood vessels.
As potassium is so important in the healthy growth of a plant, animal and human, a deficiency of this mineral will produce such tendencies as callous formations on the soles of the feet, or the failure to replace worn-out tissues as observed in the loss of hair.
Tests have proven that a soil deficient in this mineral-salt will produce anaemic and undersized plants, however, when potassium is introduced into the soil the plant becomes sturdier and increases in height. This is also the case with animals, where potassium which was fed to livestock, in the form of cider vinegar, improved their appearance and stamina. Humans too, can benefit with this increased potassium intake. Especially where children are slow developers and appear undersized. A few teaspoons of cider vinegar taken with water each morning will show tremendous results. The best way to introduce cider vinegar to the family, is to substitute it for the ordinary table vinegar and use it in the cooking. Potassium acts as a restraining influence upon those who are over-excitable and nervous. It draws fluid back into the cells, for when potassium is lacking the body cells shrink and their normal activity is restricted.
THE USES OF CIDER VINEGAR
A number of outstanding authorities have proven the therapeutic advantages of using cider vinegar for numerous complaints ranging from obesity and overweight to arthritis. Besides the therapeutic benefits derived from taking cider vinegar therapy, as outlined in this article, it can also be used for a number of other purposes e.g. salad dressing, pickling, a flavor in cooking etc. It also makes a very refreshing drink, hot or cold, with or without honey - this should take the place of normal tea and coffee which are so habit-forming and unnecessary commodities.
Try using cider vinegar where lemon juice is required e.g. in making mayonnaise, or just sprinkle some on a salad before serving; sprinkle on pawpaw for a refreshing breakfast, or just use on potato chips!
EFFECTS OF CIDER VINEGAR ON THE BLOOD
When the blood is deficient in some minerals or biochemic salt, ill-health is the outcome e.g. boils break out, suppurating blisters become apparent, pimples appear on the face etc. It has been found however, that cider vinegar helps with the cleansing as well as the clotting of the blood. Oxidation of the blood is very important and cider vinegar is again an effective treatment for this. Besides introducing the important minerals into the blood stream, as mentioned above, cider vinegar also helps in the clotting of blood. This is of tremendous help to those people who are commonly termed 'bleeders', as they live their lives in fear of cutting themselves due to the bloods inability to clot, and it will also enhance the healing process.
AILMENTS
ARTHRITIS:
Use the cider vinegar and honey treatment for arthritis and also apply cider vinegar externally to painful joints. This entails drinking a glass of water with two teaspoons of cider vinegar and two teaspoons of honey three times a day. Local treatment can also be given by soaking the arthritic hand, or foot in a strong, comfortably hot solution of cider vinegar for ten minutes, two or three times a day - (a quarter of a cup of cider vinegar to one and a half cups of water). Arthritic knees can be attended to by making a poultice - soak the cloth in a mixture of cider vinegar and water, (as per above mixture) wring out and wrap it around the joint, then secure with a dry cloth to retain heat. When the wet cloth cools, it should be wrung out in the hot solution and applied afresh. Repeat several times, twice daily.
ASTHMA:
One tablespoonful of cider vinegar added to a glass of water should be taken in sips for half an hour. After a further half an hour has elapsed the treatment should be repeated. The wheezing should lessen in intensity quite considerably. However, should wheezing still persist a second glass of the same mixture should be taken. Deep breathing exercises are also a beneficial treatment.
BLOOD LOSS:
It has been discussed above how cider vinegar helps in preventing blood losses. In any circumstances where the flow of blood is too free and is too persistent, such as when a person has a nose bleed without any apparent reason, then two teaspoons of cider vinegar in a glass of water, three times a day will aid in restoring the natural clotting properties of the blood.
COLITIS:
The cider vinegar and honey treatment has been used effectively in the treatment for colitis. Take the normal dosage of two teaspoons cider vinegar and honey with water, three times a day. An enema of a teaspoonful or more of molasses is also very helpful.
COUGHS:
There are many types of coughs for various reasons, and these should be treated with reference to their nature and intensity. However, the cider vinegar and honey treatment will prove an efficacious treatment in this respect. Two teaspoons of cider vinegar and two of honey mixed with a glassful of water should be taken before meals, or when the irritation occurs. In the evening it would be an idea to have this mixture by your bed so that it can be sipped during the evening if an attack presents itself.
DIARRHEA:
It has been mentioned above how cider vinegar helps with the digestion, assimilation and elimination of food, and that it is an antiseptic to the intestines and the whole of the digestive tract. Due to it's healing properties, diarrhoea can be controlled in a very short time, (that is unless some serious physical disorder is apparent). The treatment being, one teaspoonful of cider vinegar in a glass of water should be taken before and in between meals i.e. approximately six glasses during the course of the day. It should be noted, however, that diarrhoea is a natural attempt on the part of the body to eliminate some poison which is irritating the digestive tract, on no account should any drugs be taken to suppress these healing symptoms - on the other hand the cider vinegar will lessen the intensity, but will allow the natural course of elimination to take place.
DIZZINESS:
Two teaspoons of apple cider vinegar together with two teaspoons of honey in a glass of hot or cold water three times a day should help this annoying occurrence quite considerably. However, one should never expect instant results, as nature works slowly, yet very effectively. You will notice a lessened intensity whilst you progress.
EAR DISCHARGE:
The treatment for this complaint, which usually occurs during childhood is: one teaspoonful of cider vinegar in a glass of water to be taken mid morning and mid afternoon. The discharge should shortly disappear.
ECZEMA:
Take the usual dosage of cider vinegar and honey in a glassful of water three times a day, with meals. An application of well diluted cider vinegar can also be applied to the skin several times daily i.e. one teaspoonful to half a cup of water. Under no circumstances should salt be taken, as this aggravates the eczema condition considerably. There is usually a potassium deficiency in those people suffering from eczema.
EYES (TIRED AND SORE):
The cider vinegar therapy together with honey is the essential ingredients here. Two teaspoons of each taken in a glassful of water, three times a day. This mixture retards the onset of tired and sore eyes which are usually apparent in later life, as it supplies them with those vital elements essential to their health and functioning.
FATIGUE:
Chronic fatigue is a warning that the body needs some attention. Most people suffering from chronic fatigue do not have enough good, sound sleep. Either they go to bed too late, or they are one of those people who just need more sleep than most. It is better to get as many hours in bed before midnight as possible. To remedy a poor quality sleep, honey is highly recommended, as it acts as a sedative to the body. Twenty minutes after the honey has been taken into the mouth it has been digested and absorbed into the body. This is because it is a predigested sugar, which has been digested in the stomach of the honey bee, and therefore requires no effort on the part of the human stomach for digestion. Keep the following mixture by your bedside to be taken as indicated: three teaspoons of apple cider vinegar to a cup of honey.
Take two teaspoons of the mixture before retiring. This should induce sound sleep within an hour, if however, you have been unable to sleep within this period repeat the dosage.
FOOD POISONING:
As mentioned earlier there have been many cases where people who were in the habit of taking cider vinegar regularly never suffer any side effects from food poisoning. The cider vinegar has an antiseptic quality which seems to render noxious food harmless.
HAIR LOSS:
The falling out of hair is primarily due to a tissue salt deficiency, thus cider vinegar with its 'wonder products' will re-establish a natural balance, and supply the deficiencies where needed. Therefore, by taking the cider vinegar treatment the hair will maintain its natural growth. It will cease to fall out and grow more rapidly and thickly. This will take approximately two months, so perseverance is needed. The dosage is one teaspoonful of cider vinegar to a glass of water to be taken with or between meals. Cider vinegar can also be used externally for the treatment of dandruff, see under heading of External Treatments.
HAY FEVER:
This ailment is marked by watery eyes, sneezing and running nose, in other words there is an excess of fluid which the body is drastically trying to offload. For an effective relief, honey and cider vinegar should be utilized which will bring excellent results. A tablespoonful of honey should be taken after each meal for approximately a fortnight before the onset of the hay-fever season. The ordinary dosage of cider vinegar and honey should then be taken viz: two teaspoons of cider vinegar and two of honey in a glass of water, three times a day. This dosage should be maintained during the entire hay-fever season.
HEADACHES:
There are several types of headache, caused by various reasons. Some are associated with organic disorders, such as kidney troubles, others are known as psychogenic, or tension headaches. Then we have the most annoying of all; the migraine headache. Many people have had relief from headaches by the use of honey. Two teaspoons taken at each meal may well prevent an attack. Another effective means is to take apple cider vinegar. Equal parts of cider vinegar and water should be placed in a small basin on the stove, allowing it to boil slowly. When the fumes begin to rise from the basin lean your head over it until the fumes are comfortably strong. Inhale for approximately 50 to 80 breaths. Generally this alleviates the headache considerably, if not entirely.
HEARING:
(Impaired) The treatment of impaired hearing has had excellent results on the apple cider vinegar therapy. Take the normal dosage three times daily and notice the improvement.
HEARTBURN:
This usually occurs after eating, sometimes up to two hours later. This very unpleasant feeling can be alleviated by taking the usual dosage of cider vinegar and water before meals.
HEMORRHAGES:
As previously pointed out cider vinegar helps the blood to clot more easily. When a person who regularly drinks cider vinegar cuts himself, the wound will dry up almost instantaneously, as there will be no profuse bleeding. If, however, wounds do not heal quickly, the following procedure should be undertaken; two teaspoons of cider vinegar taken in half or a whole glass of water at mealtimes as well as in between, therefore six glasses in all are imbibed. For extra efficiency a very weak solution of cider vinegar with water can be applied to the sore, wound or cut.
Poultices of cider vinegar (see instructions under the heading Arthritis) can be applied to a stubborn open wound.
HICCUPS:
These have been known to be eradicated by drinking a teaspoon of cider vinegar neat! Alternatively cider vinegar with water can be taken before mealtimes to prevent this occurrence.
HIGH BLOOD PRESSURE:
There are a number of reasons why a person suffers from this common yet serious condition. As mentioned earlier, health will be maintained only if one is prepared to adjust his living and eating habits. Cider vinegar is not the cure-ail of man's suffering, it is only one of the many means towards a healthier and happier life. In the case of High Blood Pressure, one's eating habits must be taken stock of to ensure a speedy and effective recovery. Emphasis is on the natural, organically grown foods which are given to us in the form of fresh fruits, vegetables and honey - rather than the high protein foods which include eggs, meat, milk, cheese, nuts, beans etc. A balance must be maintained between the proteins and carbohydrates and one should definitely not over indulge on these protein and starchy foods. Wheat products should also be eliminated completely, together with salt which is very detrimental to the health, especially for those suffering from high blood pressure. The following dosage should be taken daily: two teaspoons of apple cider vinegar and honey in a glass of water - up to three to four times a day.
HIGH CHOLESTEROL
To Lower your cholesterol, cut body fat and remove waste mix two teaspoons apple vinegar and honey in 8 ounces of water. Sip it between or with meals - three times a day.
INSOMNIA:
There are also a number of causes as to why people suffer from insomnia; however, there have been excellent results with the cider vinegar and honey treatment as follows: two teaspoons of cider vinegar and two of honey in a glass of water to be taken before retiring. It would also be beneficial to have a glass of this mixture by the bedside to sip if needed. Under no circumstances should drugs be resorted to, as these are both harmful and habit-forming. Under severe cases, a naturopath or homeopath should be consulted. If has been found that the prime cause of insomnia is due to a deficiency of phosphate of potash and phosphate of iron; this combination can be found in the biochemic salt known as kali phos, which can be obtained from your local health shop.
KIDNEYS AND BLADDER:
Due to the eliminative nature of cider vinegar, the kidneys and bladder can benefit tremendously by a 'flushing', which they receive when the following cider vinegar therapy is undertaken: two teaspoons of cider vinegar in a glass of water six times a day. It would be beneficial to drink a couple of glasses of water in the morning, taking one teaspoonful of cider vinegar in each drink. Comfrey tea, first thing in the morning with a teaspoon of cider vinegar will also create a sufficient cleansing action. Inflammation of the kidneys, called pyelitis, in which pus cells are present in the urine, will generally clear up with the above-mentioned treatment.
MENSTRUATION:
Chronic pains and profuse menstruation has afflicted women for centuries. The cider vinegar therapy certainly regulates and normalizes profuse bleeding. The dosage should be as normal i.e. two teaspoons of cider vinegar in a glassful of water three times a day. The diet should also be taken into consideration, as a high animal protein diet together with wheat products will cause considerable pain when the periods begin. In other words moderation should be used if one is partaking of these foods. However, meat, poultry, fish and wheat should be completely eliminated from the diet, together with the other unnatural foods of which man is so prone. A noticeable improvement will be experienced when the diet is kept to the fresh raw fruits and fresh salads, together with the apple cider vinegar therapy. Also plenty of water should be taken whilst menstruating, as this helps in a speedy elimination.
MUCOUS DISCHARGES:
Postnasal drips and watery eyes are also due to a faulty diet, here again this should be thoroughly investigated, as the body is eliminating excessive mucous caused by the wrong types of food. This is often caused by a lack of potassium in the diet too, hence the cider vinegar therapy will help considerably. The usual dosage as prescribed above should be taken three times a day before meals. Wheat should be eliminated from the diet completely and rye and corn products should be substituted, if required.
NAIL PROBLEMS:
Brittle, cracking, fragile and thin nails are a sign of some deficiency and faulty metabolism in the body. Cider vinegar has been known to remedy this particular complaint, with the results of healthy, strong nails. Also any white spots which were present on the nails previously will be eliminated. Dosage being: two teaspoons in a glassful of water three times a day.
NERVOUSNESS:
There have been cases where nervousness has been remedied with the cider vinegar and honey treatment. In this instance a glassful of water mixed with two teaspoons of each i.e. cider vinegar and honey to be taken three times a day. Refined flour and sugar products should be completely eliminated from the diet, together with wheat products. One should also cut down on the starch and high protein foods as much as possible and eat plenty of fresh salads and fruit.
NOSE BLEED:
As an excessive nose bleed is caused by the blood being unable to clot as it should normally, the cider vinegar treatment will prove efficacious in this respect i.e. two teaspoons of cider vinegar in a glassful of water three times daily.
NOSE - STUFFY:
In this respect the cider vinegar can be used as an inhalant. Use as per method described under the heading Headaches. The nasal passages will shortly clear after having inhaled the vapor. This treatment is very effective in removing the congestion in the sinuses, together with any inflammation which may result from this excessive accumulation of mucous.
OBESITY:
There are a number of reasons why a person is assailed with excessive fat deposits. This is apparent in both sexes and cannot, from professional data, be attributed to any one major factor. Obesity, often eventuates from the excessive intake of alcohol, thereby causing water retention in the tissues. This is often apparent by the 'swollen' appearance of the face. There are also certain drugs which are apt to cause obesity and thus the body increases in weight. Overeating, insufficient oxidation of the blood, insufficient exercise, lack of fresh air etc, are also attributed to this ailment. However, Cyril Scott mentions in his booklet on cider vinegar that the prime cause of obesity is the insufficient oxidation of the blood, he goes on to say, "Now the safe and salubrious treatment, proved over years of trial, is to be found in nothing more complicated than cider vinegar - the reason being, as already implied, that the ailment is conductive to the proper oxidation of the blood." Two teaspoons of cider vinegar should be taken in a glassful of water on rising in the morning. To obtain the best results possible this should be taken before each meal and during the day over a period of some time. Natural methods always take longer to work, as the body has to adapt itself, especially the skin in this instance, as if too much weight is lost in a short period of time, then it will hang and look unsightly. The drink should be sipped during the course of the meal which will also prevent overeating and it will promote digestion. According to some authorities, the average weight reduction is 1.5 Lbs. a week. This all depends upon whether the diet has been adjusted. Salt should be discontinued immediately as this harmful commodity retains water - herbal beverages such as comfrey should take the place of tea and coffee. Wholesome, nutritious and MODERATION is the key to weightless, together with deep breathing and physical exercise.
SHINGLES:
Cider vinegar relieves the pain arising from shingles if applied, undiluted, six times daily to the area of distress. It also promotes the healing. Take internally as well as prescribed above.
SORE THROAT:
To treat this, one should gargle with apple cider vinegar. One teaspoonful of vinegar in a glass of water is the dosage to be used. A mouthful of this solution is gargled every hour, and the second mouthful after gargling should be swallowed. This is to be repeated every hour until the condition of the throat is improved.
TEETH:
Due to cider vinegar improving the calcium metabolism of the body, it is excellent for improving the condition of the teeth. Tartar deposits can also be eradicated by using the cider vinegar as a mouthwash and by brushing your teeth with it to enhance the whiteness (see Editor's note below). For the mouthwash, one teaspoonful of cider vinegar should be added to a glassful of water - repeat this procedure each night until the required results are achieved (see Editor's note below). This habit, together with the drinking of cider vinegar will prevent tooth decay quite considerably. The mouthwash can also be used for sore gums, or ulcerated gums - be sure that the solution is not too strong in this case, as it will slightly sting an open sore (see Editor's note below).
Editor's note: Brushing your teeth with apple cider vinegar is probably not safe; it may be too acidic for your tooth enamel. Using the mixture as a mouthwash should not be a problem for your tooth enamel since it is a very weak mixture, but you can rinse your mouth out with plain water afterwards just to be safe. Drinking natural apple cider vinegar mixed with honey in a glass full of water for health should be no problem for tooth enamel since you drink it straight down and because this is usually done before a meal. But, you can always rinse your mouth out with plain water afterwards just to be safe.
VARICOSE VEINS:
Apply undiluted cider vinegar to the area where the veins are affected. This should be undertaken in the morning and evening. Massage well - always directed towards the heart e.g. as in the case of the legs, start from the ankles and move in upward strokes towards the thigh. Cider vinegar and honey should also be taken three times a day, i.e. two teaspoons of cider vinegar and two of honey mixed with a glassful of water.
WEIGHT GAIN:
As cider vinegar supplies those organs of the body which are deficient in some mineral and normalizes the functioning of these organs, those who are underweight will find that cider vinegar will help in normalizing their weight. In this instance the following dosage should be adhered to: two teaspoons of cider vinegar and two of honey in a glass of water three times a day.
WEIGHT LOSS:
(Also see Obesity) Cider vinegar will gradually decrease the weight of the body, as it tends to make the body burn up the fat instead of storing it. Some people have had results by just taking the cider vinegar without adjusting their eating habits. However, it is recommended that one should concentrate on the LIVE FOODS, rather than continue to live on the devitalized diet which is so prevalent today. The cider vinegar method, as mentioned under Obesity should be utilized three times daily.
EXTERNAL APPLICATIONS
The skin is a very important part of the body, as it is the major organ of elimination. Besides being an effective eliminator the skin also absorbs substances into the body. In view of this fact it is very important to understand that we should be very careful with what we place on the skin. Unnatural substances such as cosmetics, which contain chemicals are very detrimental to the skin health. This is also true for the commercial soap which we use for washing the body. The skin needs an acid mantle to maintain its lustre and glow - however, due to the extreme alkalinity of soap reacting on the skin, this causes a number of disorders. Soap also contains animal fats and hormones, synthetic perfumes and preservatives; therefore, it should not be used to cleanse the body.
However, cider vinegar is an effective method of cleansing the body. A hand bath or a full bath can be taken in cider vinegar and water. A hand bath should be preceded as follows: to half a glass of warm water should be added one teaspoonful of apple cider vinegar. Cup the palm of the hand and pour in approximately a palm full of the mixture. First apply to the arms and shoulders, rubbing the solution into the skin briskly. The legs and feet can be done in the same manner, together with the body. A brisk rubbing action should be used to massage the cider vinegar solution into the skin. You will soon find that the solution has been completely absorbed by the skin, therefore, no towelling down is needed.
FOR A BATH:
Instead of using soap, add a half pint of apple cider vinegar to the water and remain submerged in the water for at least fifteen minutes so that the skin surface of the body may have a chance to absorb some of the acid water. This is extremely important for those people who have an alkaline skin; this condition will be indicated by those people who continually suffer from skin irritation, and they are forever scratching their skin.
ITCHY SCALP:
Take one teaspoonful of apple cider vinegar mixed with a glassful of water - dip your comb into the solution and comb the hair thoroughly until saturated. This should be performed fifteen minutes or so before actually washing the hair. This treatment also helps with the elimination of dandruff.
Please accept my personal apology for ever recommending Splenda (the artificial sweetener) in the past. I take it back... Do not use SPLENDA.
I came across the following article written by James Bowen M.D.
Splenda Is Not Splendid !
By James Bowen, M.D. (c) 2003
In a simple word you would just as soon have DDT in your food as Splenda, because sucralose is a chlorocarbon. The chlorocarbons have long been famous for causing organ, genetic, and reproductive damage. It should be no surprise, therefore, that the testing of sucralose, even at less than the level demanded by FDA rules, reveals that it has been shown to cause up to 40%shrinkage of the thymus: A gland that is the very foundation of our immune system. It also causes swelling of the liver and kidneys, and CALCIFICATION of the kidney.
Lying and deceit on the artificial sweetener issue has been the FDA's Modus Operandi ever since Donald Rummsfeld broke everything decent in the US government to put Aspartame on the market as a "contract on humanity". It has no commercial purpose other than a contract on humanity. Either they have done but little testing of sucralose, or they are so afraid of what the public would think of sucralose, and the government if the public but knew what was going on, that they will not tell us! BECAUSE: we have been told nothing about the extensive studies which would have to have been done if very reasonable, and scientifically sound FDA rules had been followed.
Such study results as have been made known, catches the company in great big whopper lies! When questioned about the Thymus shrinkage which would disqualify sucralose forever, by the FDA's own rules, the company merely said. "Well the rats wouldn't eat the food with sucralose in it, so the thymus lost weight from starvation." The FDA allowed that explanation even though it was an admission that the rats hadn't ingested the required amount of sucralose, but had demonstrated immense damage anyway! In fact, if research animals won't voluntarily eat the required dose of experimental substance it can be given by gastric gavage, which is a common and well-known research method. Moreover, the rats so fed were only 7-20% underweight Vs the average for the control group. Rats who are severely starved to create a 30% weight loss, only shrink their thymus by an average of 7%. The net conclusion from all this is, that both the thymus shrinkage and the growth retardation caused by sucralose were enough to in each case disqualify sucralose from the marketplace.
All of these KNOWN findings only pointed out that the testing was so flawed that it could never be used as a basis for approval on one hand, and that the effects which were detected anyway were so severe that sucralose should never be allowed into the human body. It should be classified right along with DDT, and dioxin as illegal to even release into the environment much less put into your body!
The company blandly and heinously denied that sucralose is a chlorocarbon. They stated that it was merely a salt, like sodium chloride! That whopper wouldn't even get past a sophomore chemistry student. Facts, and concern for human welfare are obviously irrelevant in our Bush dominated government, and the Rummsfeld dominated media. What their incredulously lying statements about what sucralose is, did bring to mind though, is that it flies in the face of what its known breakdown product , 1, 6, dichloro, fructose, is: Another highly toxic chlorocarbon. They admittedly did not do toxicity studies on it, as FDA rules require, or perhaps the findings were so dangerous that they felt it better to confess to the "minor omission", of not even complying with the law and doing the required studies! They further tried to side step the toxicity issue by saying "Sucralose is not even absorbed from the digestive tract anyway, because it is after all, a chlorocarbon."
Another bold faced lie. Chlorocarbons are significantly absorbed from the digestive tract and sucralose is no exception! It is significantly absorbed from the GI tract. Of course, at that point their lies had compounded and contradicted themselves.
What you need to know about sucralose is that it is of a class of compounds which places it amongst some of the most dangerous chemicals on earth. The known studies, and science verify this fact. Lies and dissimulations, which have been totally and inexcusably left unchecked by the FDA, point to gross governmental/corporate corruption, and massive cover up and peril. They say "Oh, It's just made from sugar, what could be more natural and harmless."
Sincerely,
Dr. Jim Bowen
My thanks go out to Dr. Bowen for this much needed information.
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Veggie Spray
by, Dr. Patrick Purdue, D.O.M
I’ve had many conversations with patients over the years about organic vs. conventionally grown produce, and how to clean vegetables and fruits. While I’m a major supporter of organic farming (when I was a young boy virtually all farming was organic, they just didn’t call it that) and feel it’s the best for health and the future of Mother Earth, it is not always possible to get produce that’s organically raised. There are certain vegetables that I’d do without rather than buy if it’s raised with pesticides, such as root vegetables. There are others that are best avoided due to their thin skinned nature or the overuse of certain pesticides during their growth cycles.
For a complete list you can do a Google search on “The Dirty Dozen” vegetables and fruits. This will provide a link to a website that offers information on the most pesticide contaminated produce, as well as guide you as to which items to only buy organic.
For those vegetables that we wish to buy that are not on the “Dirty Dozen” list, I developed a homemade spray that helps to remove not only pesticides but also bacteria, dirt and other undesirables. Even organic produce can have accumulated dirt that doesn’t wash off easily, or may have E. coli and other bacterial contaminants on them. While this spray isn’t a 100% guarantee it is much better than water rinsing only.
The formula is simple: In a 20 -24 ounce or so spray bottle add 4 ounces of plain 3% hydrogen peroxide (the stuff in the brown bottle at drug stores and grocery stores). Fill the container with water, add a few drops of dishwashing liquid.
Spray the produce with the solution and rinse thoroughly.
Why It Works
Hydrogen peroxide is made by the so-called “friendly” bacteria, also known as probiotics, in the gut. It is a natural suppressor of what are known as gram negative bacteria, including E. coli, staph and strep. Dishwashing liquid has been shown to be very effective at removing pesticides from produce surfaces. So in one spray you have an easy solution. Use it and see how it works for you.
About the Author: Patrick Purdue, NMD, DOM has over fifteen years of experience in resolving seemingly insurmountable health issues with a broad range of success. He is a primary care provider licensed in the State of Florida as a Doctor of Oriental Medicine. He is a graduate of the Florida Institute of Traditional Chinese Medicine and has completed numerous naturopathic medicine programs over the past twenty years.
I hope you find this information useful. Please contact his office if you have any questions.
727-319-8819
E-mail: [email protected]
“The Dirty Dozen” - Vegetables and Fruits
The Environmental Working Group has released an updated list of the Dirty Dozen, the fruits and vegetables with the worst pesticide levels.
- Apples
- Celery
- Strawberries
- Peaches
- Spinach
- Nectarines (imported)
- Grapes (imported)
- Sweet bell peppers
- Potatoes
- Blueberries (domestic)
- Lettuce
- Kale/collard greens
Balancing the pH is a major step toward well-being and greater health - Includes Alkaline and Acid Food Chart
Your body pH affects everything... Balancing the pH is a major step toward well-being and greater health.
The pH scale is from 0 - 14
0 1 2 3 4 5 6 7 healthy 8 9 10 11 12 13 14
Human blood pH should be slightly alkaline ( 7.35 - 7.45 ). Below or above this range means symptoms and disease. A pH of 7.0 is neutral. A pH below 7.0 is acidic. A pH above 7.0 is alkaline.
An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.
An acidic balance will: decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness. A blood pH of 6.9, which is only slightly acidic, can induce coma and death.
The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables. Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks. We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet 'N Low and Equal. One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.
To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods. To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.
Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.
Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.
Shifting Your pH Toward Alkaline...
This chart is for those trying to "adjust" their body pH. The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline. An acidic body is a sickness magnet. What you eat and drink will impact where your body's pH level falls. Balance is Key !!!
This chart is intended only as a general guide to alkalizing and acidifying foods.
ALKALINE FOODS
ALKALIZING VEGETABLES
Alfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens
ALKALIZING ORIENTAL VEGETABLES
Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame
ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon
ALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder
ALKALIZING SWEETENERS
Stevia
ALKALIZING SPICES & SEASONINGS
Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari
ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices
ALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14
Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.
Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.
ACIDIC FOODS
ACIDIFYING VEGETABLES
Corn
Lentils
Olives
Winter Squash
ACIDIFYING FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**
Prunes**
ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut
Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
Wheat
ACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans
ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk
ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanut Butter
Peanuts
Pecans
Tahini
Walnuts
ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison
ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil
ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar
ACIDIFYING ALCOHOL
Beer
Hard Liquor
Spirits
Wine
ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar
ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco
ACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4
** These foods leave an alkaline ash but have an acidifying effect on the body.
UNKNOWN:
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.
Brazil Nuts
Brussel Sprouts
Buckwheat
Cashews
Chicken
Corn
Cottage Cheese
Eggs
Flax Seeds
Green Tea
Herbal Tea
Honey
Kombucha
Lima Beans
Maple Syrup
Milk
Nuts
Organic Milk (unpasteurized)
Potatoes, white
Pumpkin Seeds
Quinoa
Sauerkraut
Soy Products
Sprouted Seeds
Squashes
Sunflower Seeds
Tomatoes
Yogurt
* These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing.
Here's a chart that ranks foods from most alkaline to most acidic.
Extremely Alkaline
Lemons, watermelon.
Alkaline Forming
Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.
Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.
Moderately Alkaline
Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).
Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider).
Slightly Alkaline
Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).
Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat's milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).
Neutral
Butter (fresh, unsalted), cream (fresh, raw), cow's milk and whey (raw), margine, oils (except olive), and yogurt (plain).
Moderately Acidic
Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat's milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).
Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic).
Extremely Acidic
Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.
Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).
More Ranked Foods: Alkaline to Acidic
Highly Alkaline Forming Foods
Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.
Moderately Alkaline Forming Foods
Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango.
Low Alkaline Forming Foods
Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.
Very Low Alkaline Forming Foods
Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.
Very Low Acid Forming Foods
Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.
Low Acid Forming Foods
Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes.
Moderately Acid Forming Foods
Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.
Highly Acid Forming Foods
Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type. To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10.
A list of Acid / Alkaline Forming Foods
Alkaline Forming Foods
VEGETABLES
Garlic
Asparagus
Fermented Veggies
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Edible Flowers
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
Wild Greens
Nightshade Veggies
FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
All Berries
Tangerine
Tomato
Tropical Fruits
Watermelon
PROTEIN
Eggs (poached)
Whey Protein Powder
Cottage Cheese
Chicken Breast
Yogurt
Almonds
Chestnuts
Tofu (fermented)
Flax Seeds
Pumpkin Seeds
Tempeh (fermented)
Squash Seeds
Sunflower Seeds
Millet
Sprouted Seeds
Nuts
OTHER
Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea
Kombucha
SWEETENERS
Stevia
Ki Sweet
SPICES/SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All Herbs
ORIENTAL VEGETABLES
Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies
Acid Forming Foods
FATS & OILS
Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil
FRUITS
Cranberries
GRAINS
Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoa
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed Flour
DAIRY
Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter
NUTS & BUTTERS
Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts
ANIMAL PROTEIN
Beef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
Venison
PASTA (WHITE)
Noodles
Macaroni
Spaghetti
OTHER
Distilled Vinegar
Wheat Germ
Potatoes
DRUGS & CHEMICALS
Aspartame
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides
ALCOHOL
Beer
Spirits
Hard Liquor
Wine
BEANS & LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk
More Ranked Foods: Alkaline (pH) to Acidic (pH)
Alkaline: Meditation, Prayer, Peace, Kindness & Love
Extremely Alkaline Forming Foods
- pH 8.5 to 9.0
9.0 Lemons 1, Watermelon 2,
8.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4, Dried dates & figs, Kelp, Karengo, Kudzu root, Limes, Mango, Melons, Papaya, Parsley 5, Seedless grapes (sweet), Watercress, Seaweeds Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes (sweet), Passion fruit, Pears (sweet), Pineapple, Raisins, Umeboshi plum, Vegetable juices 8
Moderate Alkaline - pH 7.5 to 8.0
8.0 Apples (sweet), Apricots, Alfalfa sprouts 9, Arrowroot, Flour 10, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic 11, Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh sweet), Persimmon, Pumpkin (sweet), Sea salt (vegetable) 12, Spinach
7.5 Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob 13, Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash 14, Sweet corn (fresh), Tamari 15, Turnip, Vinegar (apple cider) 16
Slightly Alkaline to Neutral pH 7.0
7.0 Almonds 17, Artichokes (Jerusalem), Barley-Malt (sweetener-Bronner), Brown Rice Syrup, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg plant, Honey (raw), Leeks, Miso, Mushrooms, Okra, Olives ripe 18, Onions, Pickles 19, (home made), Radish, Sea salt 20, Spices 21, Taro, Tomatoes (sweet), Vinegar (sweet brown rice), Water Chestnut Amaranth, Artichoke (globe), Chestnuts (dry roasted), Egg yolks (soft cooked), Essene bread 22, Goat's milk and whey (raw) 23, Horseradish, Mayonnaise (home made), Millet, Olive oil, Quinoa, Rhubarb, Sesame seeds (whole) 24, Soy beans (dry), Soy cheese, Soy milk, Sprouted grains 25, Tempeh, Tofu, Tomatoes (less sweet), Yeast (nutritional flakes)
Acid: Overwork, Anger, Fear, Jealousy & Stress
Extremely Acid Forming Foods
- pH 5.0 to 5.5
5.0 Artificial sweeteners
5.5 Beef, Carbonated soft drinks & fizzy drinks 38, Cigarettes (tailor made), Drugs, Flour (white, wheat) 39, Goat, Lamb, Pastries & cakes from white flour, Pork, Sugar (white) 40 Beer 34, Brown sugar 35, Chicken, Deer, Chocolate, Coffee 36, Custard with white sugar, Jams, Jellies, Liquor 37, Pasta (white), Rabbit, Semolina, Table salt refined and iodized, Tea black, Turkey, Wheat bread, White rice, White vinegar (processed).
Moderate Acid - pH 6.0 to 6.5
6.0 Cigarette tobacco (roll your own), Cream of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined) eg weetbix, corn flakes, Shellfish, Wheat germ, Whole Wheat foods 32, Wine 33, Yogurt (sweetened)
6.5 Bananas (green), Buckwheat, Cheeses (sharp), Corn & rice breads, Egg whole (cooked hard), Ketchup, Mayonnaise, Oats, Pasta (whole grain), Pastry (wholegrain & honey), Peanuts, Potatoes (with no skins), Popcorn (with salt & butter), Rice (basmati), Rice (brown), Soy sauce (commercial), Tapioca, Wheat bread (sprouted organic)
Slightly Acid to Neutral pH 7.0
7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals (unrefined with honey-fruit-maple syrup), Cornmeal, Cranberries 30, Fructose, Honey (pasteurized), Lentils, Macadamias, Maple syrup (unprocessed), Milk (homogenized) and most processed dairy products, Molasses (unsulphered organic) 31, Nutmeg, Mustard, Pistachios, Popcorn & butter (plain), Rice or wheat crackers (unrefined), Rye (grain), Rye bread (organic sprouted), Seeds (pumpkin & sunflower), Walnuts. Blueberries, Brazil nuts, Butter (salted), Cheeses (mild & crumbly) 28, Crackers (unrefined rye), Dried beans (mung, adzuki, pinto, kidney, garbanzo) 29, Dry coconut, Egg whites, Goats milk (homogenized), Olives (pickled), Pecans, Plums 30, Prunes 30, Spelt
Neutral pH 7.0
Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)
Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow's) 27, Oils (except olive), Whey (cow's), Yogurt (plain)
NOTE: Match with the numbers above.
1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.
2. Good for a yearly fast. For several days eat whole melon, chew pips well and eat also. Super alkalizing food.
3. Substitute for gelatin, more nourishing.
4. Stimulating, non-irritating body healer. Good for endocrine system.
5. Purifies kidneys.
6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.
7. Natural sugars give alkalinity. Added sugar causes juice to become acid forming.
8. Depends on vege's content and sweetness.
9. Enzyme rich, superior digestibility.
10. High calcium content. Cornflour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5. Butternut and sweeter squash rates 8.0.
15. Genuine fermented for 11Ž2 years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals.
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea salt and apple cider vinegar.
20. Contains sea minerals. Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline. Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium. Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucus production.
28. Mucus forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed - up to 5.5. Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached - has no goodness.
40. Poison! Avoid it.
41. Potential cancer agent. Over-indulgence may cause partial blindness.