The Blog for a Healthy You

Recipe for the best RAW COOKIES!!! 3 total ingredients.

2009-09-11T10:55:00.000-07:00

•3/4 cup raw walnuts, cashews or pecans

•1/4 cup raw carob powder

•1 cup raisins

Preparation:

Process all ingredients in a food processor until fine and sticky. Shape into balls and enjoy!

If you can't get the mixture to hold together, add a few more raisins and a tablespoon of water.

Green Tea Ingredient Could Add Years to Your Life

2009-09-11T10:52:00.000-07:00

Green Tea Ingredient Could Add Years to Your Life

Many health claims have been made for green tea, and as with the vast majority of over-hyped fad foods and nutritional supplements, the majority of such claims will, inevitably, turn out to be overstated or false.

However, recent and ongoing clinical research continues to suggest that, at least in the laboratory environment, key chemical components of green tea (catechins) may indeed have potentially beneficial health properties. Specifically, research in the areas of cardiovascular health and cancer prevention have suggested that green tea catechins might actually be able to decrease the risk of these two top killers, although, in the interest of remaining objective, not all research in these areas has been uniformly favorable.

Now, a newly published public health study of elderly Chinese adults suggests that increased green tea intake, at least in elderly Chinese men, may be associated with a potential increase in lifespan. In this epidemiological study, just published in the British Journal of Nutrition, a total of 976 men and 1,030 women aged 65 and older were initially evaluated in 2006. In addition to daily food intake questionnaires, the blood of these research volunteers was tested for telomere length, in an effort to identify any dietary or other lifestyle factors that might be associated with lifespan-lengthening preservation of telomere length.

Telomeres can be thought of as protective “caps” at the ends of every chromosome in our body. With every division of the cells of our body, small pieces of our telomeres are lost. After a certain number of cell divisions, our cells lose their protective telomeres and die. This cumulative process of telomere loss and cell death (senescence), over the course of our lives, is thought to directly determine the potential lifespan of humans and other creatures, and has also been implicated in the process whereby many cancer cells become “immortalized.”

In addition to aging (due to cumulative telomere loss with each cell division), inflammation and other biochemical stresses (including increased dietary fat intake) on our bodies can also prematurely shorten the length of telomeres in our cells, resulting in a shortened lifespan and an increased risk of developing cancer (and, perhaps, an increased risk of cardiovascular disease as well).

Interestingly, the rate of telomere loss appears to be more rapid in men, and this is thought to be one of the most important biological factors underlying the generally shorter lifespan of men, compared to women.

Scientists can actually roughly estimate a person’s age by measuring the length of telomeres in their blood cells. Moreover, variations in telomere length between individuals can also be used as a rough guide to potential differences in lifespan between such individuals. In this innovative public health study, differences in telomere length among the 2,006 elderly research volunteers participating in this study were then matched to variations in the diets and lifestyles of these Chinese patients.

After adjusting for other health, lifestyle, and nutritional factors known to be associated with telomere length, the scientists conducting this study determined that a high level of green tea consumption was associated with longer telomeres in elderly Chinese men.

After measuring the average difference in telomere length between men who consumed the most green tea and those who consumed the least, the researchers calculated a potential lifespan difference of five years between these two groups of men (the effects of green tea length on telomere length in the elderly Chinese women was less significant in this study, however).

The researchers also determined that increased dietary fat and oil intake was also associated with a decrease in the length of telomeres in women (as has been noted in both men and women in previous studies, particularly in association with meat intake).

Therefore, in summary, the frequent consumption of green tea appears to be linked with longer telomere length, at least in elderly Chinese men. This finding suggests that, on average, such men may be approximately five years “younger,” physiologically speaking, than their same-aged counterparts who rarely drink green tea!

This study, unfortunately, did not identify the same telomere protective effect for green tea in elderly Chinese women, although this finding does not exclude the possibility that women may also derive similar benefit from regular green tea consumption.

As it is already known that males lose telomere length more rapidly than females over the course of their lives, the gender-based differences in telomere length preservation observed in this study may arise from green tea catechins’ reversal of male-specific causes of increased telomere shortening, although this has not yet been scientifically confirmed. (I should also add that Vitamin D, which has recently gained a great deal of research attention in the areas of cardiovascular disease and cancer, as well, has also been associated with telomere length preservation.)

8-Minute Meal Machine- Bullet Express

2009-09-07T05:59:00.000-07:00

I am so excited to give a fantastic review to a product I purchased from television. The Bullet Express hands down is the absolute best machine I have ever owned. I have made sweet potato pizza crust, raw gourmet cookies, raw apple pie, pints and pints of fresh carrot, celery apple juice and phenomenal salads with this one machine. The juicer part of the machine is fantastic. We are able to put an entire apple into the machine and it amazing becomes fresh apple juice in seconds. No peeling, no cutting, absolutely no work involved whatsoever outside of washing the apple. I love to make raw treats for my family. My most recent one was an instant hit and the work was minimal thanks to this outstanding machine.

This morning my husband made fresh peach, pear, blackberry, strawberry apple juice with this dynamite machine. Kudos to the maker of the bullet express!

The machine can be viewed at http://www.bulletexpress.com/.

Granola Gourmet Bars

2009-09-06T19:47:00.000-07:00

I was just watching Shark Tank on ABC and I saw a man pitching to the sharks about his Granola Gourmet Bars. He currently sells them in Whole Foods Market (Southern California) and online. I plan to order these bars and try them right away. I will post my review as soon as I have had an opportunity to try them out. These bars are marketed to diabetics as they are very low in sugar. I am not diabetic, but I do not eat foods high in sugar. These bars are 60% organic and contain no preservatives. You can check them out at granolagourmet.com.

Brownie

Product Ingredients: Organic Oats, Semi-Sweet Chocolate (sugar, unsweetened chocolate, cocoa butter, soy lecithin – an emulsifier, vanilla), Raw Organic Blue Agave, Honey, Banana Chips (Banana, Sugar, Vegetable Oil, Natural Flavor), Organic Sunflower Seeds, Organic Flaxseeds, Almonds, Olive Oil, Organic Cocoa Powder, Natural Vanilla Flavoring

CONTAINS: NUTS

Chocolate Espresso

Product Ingredients: Organic Oats, Semi-Sweet Chocolate (sugar, unsweetened chocolate, cocoa butter, soy lecithin – an emulsifier, vanilla), Raw Organic Blue Agave, Honey, Banana Chips (Banana, Sugar, Vegetable Oil, Natural Flavor), Organic Sunflower Seeds, Organic Flaxseeds, Almonds, Olive Oil, Organic Cocoa Powder, Coffee, Natural Vanilla Flavoring

CONTAINS: NUTS

Spiced Orange Cranberry

Product Ingredients: Organic Oats, Dried fruit: Dried Cranberries (Cranberries, apple juice concentrate, sunflower oil), Raw Organic Blue Agave, Honey, Sunflower Seed Kernels, Organic Flaxseeds, Almonds, Olive Oil, Cinnamon, Natural Orange Flavoring

CONTAINS: NUTS

Very Berry

Product Ingredients: Organic Oats, Raw Organic Blue Agave, Honey, Organic Sunflower Seeds, Organic Flaxseeds, Almonds, Dried Blueberries (Blueberries, Apple Juice Concentrate, Sunflower oil), Dried Strawberries (Strawberries, Apple Juice Concentrate, Sunflower oil), Olive Oil, Natural Vanilla Flavoring

CONTAINS: NUTS

Carl Lewis Vegetarian

2009-09-04T17:11:00.000-07:00

Here is a video from a great Vegetarian Athelete Carl Lewis.
My husband will be seeing him Wednesday.

http://www.youtube.com/watch?v=bOTETXwfIaY

Earthclinic.com

2009-09-04T15:53:00.000-07:00

I recently happened across the most informative site online for alternative therapy/holistic cure/folk remedies. The site is Earthclinic.com. On this site, actual people who have experimented with alternative/holistic therapies speak of their experiences. This site even has information on holistically treating your pet. If you are suffering from a non-life threatening ailment, this site may be worth your time. It is very interesting to read about real life personal medical success stories. I encourage you to check it out.

Kind Bars

2009-09-04T15:45:00.000-07:00

My husband called me at work a few weeks ago and told me I had to order some Kind bars. He was standing in the airport and was enjoying each and every bite of his Kind Walnut Date bar. I decided to search for these bars and was delighted to find that Amazon.com sells them for $10.10 for 8 bars. My kids absolutely love them. I have posted the nutrition information below for the fruit and nut bars.

Product DescriptionAll natural. Always. All natural ingredients; Gluten free; Wheat free; Dairy free; Low GI (GI value 54); Good source of fiber; Cholesterol free; Non GMO; No sulphur dioxide; No trans fat; Very low in sodium. Made in Australia.

Made from 100% natural peanuts, almonds, raisins, and apricots.

Dairy, wheat, and gluten-free, non GMO, no cholesterol or trans fat; three grams of fiber and five grams of protein per serving

Brother's All Natural Crisps

2009-08-13T12:29:00.001-07:00

I must say, freeze drying food is genuis. I know you have all tried the ice cream dots in most of America's malls and retired and active soldiers are all aware of MRE's, but Brother's All Natural fruit snacks and potato crisps have perfected snacks for children. The fruit crisps are 100% fruit with ABSOLUTELY no additives. Amazon.com sells them for approximately $.84/bag and my children love them. The potato crisps (original flavor) lack a little in the flavor, but Brother's puts out about 5 different varieties that my family and I have yet to try.

If you are looking for a good healthy snack for your children at school or elsewhere, give Brother's a try!

www.brothersallnatural.com

The Rebar Nutrition bar

2009-07-29T12:55:00.000-07:00

This a must check out. These nutrition bars are packed with 2 servings of fruit and 2 servings of veggies. Amazing! According to the reviews I have read, children love them the same as adults.

therebarstore.com is the lowest price on the bars anywhere online as of today.

ReBar is the ONLY product of this kind to combine fruits, organic vegetables, and nutrient-rich super-foods in a tasty and satisfying nutritional bar! Just think of it: the next time you find yourself fading between meals, you could recharge with real foods like Apple, Carrot, Spinach, Alfalfa, Cabbage, Broccoli, Kale, Celery, Rosehip, Parsley, Cauliflower, Cucumber, Beets, Bell Pepper, Collards, Watercress, BokChoy, Tomato, Garlic, Natural Fruit Flavors. May contain one or more of the following natural fruit concentrates: Raspberry, Strawberry, Blueberry, Blackberry, Grape.

Nutrition Facts
Serving Size 1 bar (50g/1.75oz.) Amount per serving
Calories 160 Calories from fat 0% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 10mg
1%
Total Carbohydrates 38g
13%
Dietary Fiber 6g
24%
Sugar 20g

Protein 2g

Vitamin A
9%
Vitamin C
89%
Calcium
12%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you needs.

Consumers are more health-conscious than ever, and we'd all like to incorporate more fruits and vegetables into our diets. With ReBAR, you're not only getting the benefits of two cups of vegetables, you're getting organically grown greens, grown at a high altitude on a pristine ancient volcanic lake bed and watered with mineral spring water. The ingredients in ReBAR are non-pasteurized, high in chlorophyll, and a potent source of antioxidants and other health-supporting components like vitamins A, C, iron, potassium, calcium, beta-carotene and trace minerals.

Cow's Milk: Should you drink it? NO!

2009-07-27T10:22:00.000-07:00

This is the best article I have ever come across on the subject of Milk. This is a must read.

THE MILK LETTER : A MESSAGE TO MY PATIENTS
Robert M. Kradjian, MDBreast Surgery Chief Division of General Surgery, Seton Medical Centre #302 - 1800 Sullivan Ave. Daly City, CA 94015 USA

"MILK" Just the word itself sounds comforting! "How about a
nice cup of hot milk?" The last time you heard that question
it was from someone who cared for you--and you appreciated
their effort.
The entire matter of food and especially that of milk is
surrounded with emotional and cultural importance. Milk was
our very first food. If we were fortunate it was our
mother's milk. A loving link, given and taken. It was the
only path to survival. If not mother's milk it was cow's
milk or soy milk "formula"--rarely it was goat, camel or
water buffalo milk.
Now, we are a nation of milk drinkers. Nearly all of us.
Infants, the young, adolescents, adults and even the aged.
We drink dozens or even several hundred gallons a year and
add to that many pounds of "dairy products" such as cheese,
butter, and yogurt.
Can there be anything wrong with this? We see reassuring
images of healthy, beautiful people on our television
screens and hear messages that assure us that, "Milk is good
for your body." Our dieticians insist that: "You've got to
have milk, or where will you get your calcium?" School
lunches always include milk and nearly every hospital meal
will have milk added. And if that isn't enough, our
nutritionists told us for years that dairy products make up
an "essential food group." Industry spokesmen made sure that
colourful charts proclaiming the necessity of milk and other
essential nutrients were made available at no cost for
schools. Cow's milk became "normal."
You may be surprised to learn that most of the human beings
that live on planet Earth today do not drink or use cow's
milk. Further, most of them can't drink milk because it
makes them ill.
There are students of human nutrition who are not supportive
of milk use for adults. Here is a quotation from the
March/April 1991 Utne Reader:
If you really want to play it safe, you may decide to join
the growing number of Americans who are eliminating dairy
products from their diets altogether. Although this sounds
radical to those of us weaned on milk and the five basic
food groups, it is eminently viable. Indeed, of all the
mammals, only humans--and then only a minority, principally
Caucasians--continue to drink milk beyond babyhood.
Who is right? Why the confusion? Where best to get our
answers? Can we trust milk industry spokesmen? Can you trust
any industry spokesmen? Are nutritionists up to date or are
they simply repeating what their professors learned years
ago? What about the new voices urging caution?
I believe that there are three reliable sources of
information. The first, and probably the best, is a study of
nature. The second is to study the history of our own
species. Finally we need to look at the world's scientific
literature on the subject of milk.
Let's look at the scientific literature first. From 1988 to
1993 there were over 2,700 articles dealing with milk
recorded in the 'Medicine' archives. Fifteen hundred of
theses had milk as the main focus of the article. There is
no lack of scientific information on this subject. I
reviewed over 500 of the 1,500 articles, discarding articles
that dealt exclusively with animals, esoteric research and
inconclusive studies.
How would I summarize the articles? They were only slightly
less than horrifying. First of all, none of the authors
spoke of cow's milk as an excellent food, free of side
effects and the 'perfect food' as we have been led to
believe by the industry. The main focus of the published
reports seems to be on intestinal colic, intestinal
irritation, intestinal bleeding, anemia, allergic reactions
in infants and children as well as infections such as
salmonella. More ominous is the fear of viral infection with
bovine leukemia virus or an AIDS-like virus as well as
concern for childhood diabetes. Contamination of milk by
blood and white (pus) cells as well as a variety of
chemicals and insecticides was also discussed. Among
children the problems were allergy, ear and tonsillar
infections, bedwetting, asthma, intestinal bleeding, colic
and childhood diabetes. In adults the problems seemed
centered more around heart disease and arthritis, allergy,
sinusitis, and the more serious questions of leukemia,
lymphoma and cancer.
I think that an answer can also be found in a consideration
of what occurs in nature & what happens with free living
mammals and what happens with human groups living in close
to a natural state as 'hunter-gatherers'.
Our paleolithic ancestors are another crucial and
interesting group to study. Here we are limited to
speculation and indirect evidences, but the bony remains
available for our study are remarkable. There is no doubt
whatever that these skeletal remains reflect great strength,
muscularity (the size of the muscular insertions show this),
and total absence of advanced osteoporosis. And if you feel
that these people are not important for us to study,
consider that today our genes are programming our bodies in
almost exactly the same way as our ancestors of 50,000 to
100,000 years ago.
WHAT IS MILK?
Milk is a maternal lactating secretion, a short term
nutrient for new-borns. Nothing more, nothing less.
Invariably, the mother of any mammal will provide her milk
for a short period of time immediately after birth. When the
time comes for 'weaning', the young offspring is introduced
to the proper food for that species of mammal. A familiar
example is that of a puppy. The mother nurses the pup for
just a few weeks and then rejects the young animal and
teaches it to eat solid food. Nursing is provided by nature
only for the very youngest of mammals. Of course, it is not
possible for animals living in a natural state to continue
with the drinking of milk after weaning.
IS ALL MILK THE SAME?
Then there is the matter of where we get our milk. We have
settled on the cow because of its docile nature, its size,
and its abundant milk supply. Somehow this choice seems
'normal' and blessed by nature, our culture, and our
customs. But is it natural? Is it wise to drink the milk of
another species of mammal?
Consider for a moment, if it was possible, to drink the milk
of a mammal other than a cow, let's say a rat. Or perhaps
the milk of a dog would be more to your liking. Possibly
some horse milk or cat milk. Do you get the idea? Well, I'm
not serious about this, except to suggest that human milk is
for human infants, dogs' milk is for pups, cows' milk is for
calves, cats' milk is for kittens, and so forth. Clearly,
this is the way nature intends it. Just use your own good
judgement on this one.
Milk is not just milk. The milk of every species of mammal
is unique and specifically tailored to the requirements of
that animal. For example, cows' milk is very much richer in
protein than human milk. Three to four times as much. It has
five to seven times the mineral content. However, it is
markedly deficient in essential fatty acids when compared to
human mothers' milk. Mothers' milk has six to ten times as
much of the essential fatty acids, especially linoleic acid.
(Incidentally, skimmed cow's milk has no linoleic acid). It
simply is not designed for humans.
Food is not just food, and milk is not just milk. It is not
only the proper amount of food but the proper qualitative
composition that is critical for the very best in health and
growth. Biochemists and physiologists -and rarely medical
doctors - are gradually learning that foods contain the
crucial elements that allow a particular species to develop
its unique specializations.
Clearly, our specialization is for advanced neurological
development and delicate neuromuscular control. We do not
have much need of massive skeletal growth or huge muscle
groups as does a calf. Think of the difference between the
demands make on the human hand and the demands on a cow's
hoof. Human new-borns specifically need critical material
for their brains, spinal cord and nerves.
Can mother's milk increase intelligence? It seems that it
can. In a remarkable study published in Lancet during 1992
(Vol. 339, p. 261-4), a group of British workers randomly
placed premature infants into two groups. One group received
a proper formula, the other group received human breast
milk. Both fluids were given by stomach tube. These children
were followed up for over 10 years. In intelligence testing,
the human milk children averaged 10 IQ points higher! Well,
why not? Why wouldn't the correct building blocks for the
rapidly maturing and growing brain have a positive effect?
In the American Journal of Clinical Nutrition (1982) Ralph
Holman described an infant who developed profound
neurological disease while being nourished by intravenous
fluids only. The fluids used contained only linoleic acid -
just one of the essential fatty acids. When the other, alpha
linoleic acid, was added to the intravenous fluids the
neurological disorders cleared.
In the same journal five years later Bjerve, Mostad and
Thoresen, working in Norway found exactly the same problem
in adult patients on long term gastric tube feeding.
In 1930 Dr. G.O. Burr in Minnesota working with rats found
that linoleic acid deficiencies created a deficiency
syndrome. Why is this mentioned? In the early 1960s
pediatricians found skin lesions in children fed formulas
without the same linoleic acid. Remembering the research,
the addition of the acid to the formula cured the problem.
Essential fatty acids are just that and cows' milk is
markedly deficient in these when compared to human milk.
WELL, AT LEAST COW'S MILK IS PURE
Or is it? Fifty years ago an average cow produced 2,000
pounds of milk per year. Today the top producers give 50,000
pounds! How was this accomplished? Drugs, antibiotics,
hormones, forced feeding plans and specialized breeding;
that's how.
The latest high-tech onslaught on the poor cow is bovine
growth hormone or BGH. This genetically engineered drug is
supposed to stimulate milk production but, according to
Monsanto, the hormone's manufacturer, does not affect the
milk or meat. There are three other manufacturers: Upjohn,
Eli Lilly, and American Cyanamid Company. Obviously, there
have been no long-term studies on the hormone's effect on
the humans drinking the milk. Other countries have banned
BGH because of safety concerns. One of the problems with
adding molecules to a milk cows' body is that the molecules
usually come out in the milk. I don't know how you feel, but
I don't want to experiment with the ingestion of a growth
hormone. A related problem is that it causes a marked
increase (50 to 70 per cent) in mastitis. This, then,
requires antibiotic therapy, and the residues of the
antibiotics appear in the milk. It seems that the public is
uneasy about this product and in one survey 43 per cent felt
that growth hormone treated milk represented a health risk.
A vice president for public policy at Monsanto was opposed
to labelling for that reason, and because the labelling
would create an 'artificial distinction'. The country is
awash with milk as it is, we produce more milk than we can
consume. Let's not create storage costs and further taxpayer
burdens, because the law requires the USDA to buy any
surplus of butter, cheese, or non-fat dry milk at a support
price set by Congress! In fiscal 1991, the USDA spent $757
million on surplus butter, and one billion dollars a year on
average for price supports during the 1980s (Consumer
Reports, May 1992: 330-32).
Any lactating mammal excretes toxins through her milk. This
includes antibiotics, pesticides, chemicals and hormones.
Also, all cows' milk contains blood! The inspectors are
simply asked to keep it under certain limits. You may be
horrified to learn that the USDA allows milk to contain from
one to one and a half million white blood cells per
millilitre. (That's only 1/30 of an ounce). If you don't
already know this, I'm sorry to tell you that another way to
describe white cells where they don't belong would be to
call them pus cells. To get to the point, is milk pure or is
it a chemical, biological, and bacterial cocktail? Finally,
will the Food and Drug Administration (FDA) protect you? The
United States General Accounting Office (GAO) tells us that
the FDA and the individual States are failing to protect the
public from drug residues in milk. Authorities test for only
4 of the 82 drugs in dairy cows.
As you can imagine, the Milk Industry Foundation's spokesman
claims it's perfectly safe. Jerome Kozak says, "I still
think that milk is the safest product we have."
Other, perhaps less biased observers, have found the
following: 38% of milk samples in 10 cities were
contaminated with sulfa drugs or other antibiotics. (This
from the Centre for Science in the Public Interest and The
Wall Street Journal, Dec. 29, 1989).. A similar study in
Washington, DC found a 20 percent contamination rate
(Nutrition Action Healthletter, April 1990).
What's going on here? When the FDA tested milk, they found
few problems. However, they used very lax standards. When
they used the same criteria, the FDA data showed 51 percent
of the milk samples showed drug traces.
Let's focus in on this because itÂ’s critical to our
understanding of the apparent discrepancies. The FDA uses a
disk-assay method that can detect only 2 of the 30 or so
drugs found in milk. Also, the test detects only at the
relatively high level. A more powerful test called the
'Charm II test' can detect drugs down to 5 parts per
billion.
One nasty subject must be discussed. It seems that cows are
forever getting infections around the udder that require
ointments and antibiotics. An article from France tells us
that when a cow receives penicillin, that penicillin appears
in the milk for from 4 to 7 milkings. Another study from the
University of Nevada, Reno tells of cells in 'mastic milk',
milk from cows with infected udders. An elaborate analysis
of the cell fragments, employing cell cultures, flow
cytometric analysis , and a great deal of high tech stuff.
Do you know what the conclusion was? If the cow has
mastitis, there is pus in the milk. Sorry, itÂ’s in the
study, all concealed with language such as "macrophages
containing many vacuoles and phagocytosed particles," etc.
IT GETS WORSE
Well, at least human mothers' milk is pure! Sorry. A huge
study showed that human breast milk in over 14,000 women had
contamination by pesticides! Further, it seems that the
sources of the pesticides are meat and--you guessed it--
dairy products. Well, why not? These pesticides are
concentrated in fat and that's what's in these products. (Of
interest, a subgroup of lactating vegetarian mothers had
only half the levels of contamination).
A recent report showed an increased concentration of
pesticides in the breast tissue of women with breast cancer
when compared to the tissue of women with fibrocystic
disease. Other articles in the standard medical literature
describe problems. Just scan these titles:
1.Cow's Milk as a Cause of Infantile Colic Breast-Fed
Infants. Lancet 2 (1978): 437 2.Dietary Protein-Induced
Colitis in Breast- Fed Infants, J. Pediatr. I01 (1982): 906
3.The Question of the Elimination of Foreign Protein in
Women's Milk, J. Immunology 19 (1930): 15
There are many others. There are dozens of studies
describing the prompt appearance of cows' milk allergy in
children being exclusively breast-fed! The cows' milk
allergens simply appear in the mother's milk and are
transmitted to the infant.
A committee on nutrition of the American Academy of
Pediatrics reported on the use of whole cows' milk in
infancy (Pediatrics 1983: 72-253). They were unable to
provide any cogent reason why bovine milk should be used
before the first birthday yet continued to recommend its
use! Doctor Frank Oski from the Upstate Medical Centre
Department of Pediatrics, commenting on the recommendation,
cited the problems of acute gastrointestinal blood loss in
infants, the lack of iron, recurrent abdominal pain, milk-
borne infections and contaminants, and said:
Why give it at all - then or ever? In the face of
uncertainty about many of the potential dangers of whole
bovine milk, it would seem prudent to recommend that whole
milk not be started until the answers are available. Isn't
it time for these uncontrolled experiments on human
nutrition to come to an end?
In the same issue of Pediatrics he further commented:
It is my thesis that whole milk should not be fed to the
infant in the first year of life because of its association
with iron deficiency anemia (milk is so deficient in iron
that an infant would have to drink an impossible 31 quarts a
day to get the RDA of 15 mg), acute gastrointiestinal
bleeding, and various manifestations of food allergy.
I suggest that unmodified whole bovine milk should not be
consumed after infancy because of the problems of lactose
intolerance, its contribution to the genesis of
atherosclerosis, and its possible link to other diseases.
In late 1992 Dr. Benjamin Spock, possibly the best known
pediatrician in history, shocked the country when he
articulated the same thoughts and specified avoidance for
the first two years of life. Here is his quotation:
I want to pass on the word to parents that cows' milk from
the carton has definite faults for some babies. Human milk
is the right one for babies. A study comparing the incidence
of allergy and colic in the breast-fed infants of omnivorous
and vegan mothers would be important. I haven't found such a
study; it would be both important and inexpensive. And it
will probably never be done. There is simply no academic or
economic profit involved.
OTHER PROBLEMS
Let's just mention the problems of bacterial contamination.
Salmonella, E. coli, and staphylococcal infections can be
traced to milk. In the old days tuberculosis was a major
problem and some folks want to go back to those times by
insisting on raw milk on the basis that it's "natural." This
is insanity! A study from UCLA showed that over a third of
all cases of salmonella infection in California, 1980-1983
were traced to raw milk. That'll be a way to revive good old
brucellosis again and I would fear leukemia, too. (More
about that later). In England, and Wales where raw milk is
still consumed there have been outbreaks of milk-borne
diseases. The Journal of the American Medical Association
(251: 483, 1984) reported a multi-state series of infections
caused by Yersinia enterocolitica in pasteurised whole milk.
This is despite safety precautions.
All parents dread juvenile diabetes for their children. A
Canadian study reported in the American Journal of Clinical
Nutrition, Mar. 1990, describes a "...significant positive
correlation between consumption of unfermented milk protein
and incidence of insulin dependent diabetes mellitus in data
from various countries. Conversely a possible negative
relationship is observed between breast-feeding at age 3
months and diabetes risk.".
Another study from Finland found that diabetic children had
higher levels of serum antibodies to cowsÂ’ milk (Diabetes
Research 7(3): 137-140 March 1988). Here is a quotation from
this study:
We infer that either the pattern of cows' milk consumption
is altered in children who will have insulin dependent
diabetes mellitus or, their immunological reactivity to
proteins in cows' milk is enhanced, or the permeability of
their intestines to cows' milk protein is higher than
normal.
The April 18, 1992 British Medical Journal has a fascinating
study contrasting the difference in incidence of juvenile
insulin dependent diabetes in Pakistani children who have
migrated to England. The incidence is roughly 10 times
greater in the English group compared to children remaining
in Pakistan! What caused this highly significant increase?
The authors said that "the diet was unchanged in Great
Britain." Do you believe that? Do you think that the
availability of milk, sugar and fat is the same in Pakistan
as it is in England? That a grocery store in England has the
same products as food sources in Pakistan? I don't believe
that for a minute. Remember, we're not talking here about
adult onset, type II diabetes which all workers agree is
strongly linked to diet as well as to a genetic
predisposition. This study is a major blow to the "it's all
in your genes" crowd. Type I diabetes was always considered
to be genetic or possibly viral, but now this? So resistant
are we to consider diet as causation that the authors of the
last article concluded that the cooler climate in England
altered viruses and caused the very real increase in
diabetes! The first two authors had the same reluctance top
admit the obvious. The milk just may have had something to
do with the disease.
The latest in this remarkable list of reports, a New England
Journal of Medicine article (July 30, 1992), also reported
in the Los Angeles Times. This study comes from the Hospital
for Sick Children in Toronto and from Finnish researchers.
In Finland there is "...the world's highest rate of dairy
product consumption and the world's highest rate of insulin
dependent diabetes. The disease strikes about 40 children
out of every 1,000 there contrasted with six to eight per
1,000 in the United States.... Antibodies produced against
the milk protein during the first year of life, the
researchers speculate, also attack and destroy the pancreas
in a so-called auto-immune reaction, producing diabetes in
people whose genetic makeup leaves them vulnerable." "...142
Finnish children with newly diagnosed diabetes. They found
that every one had at least eight times as many antibodies
against the milk protein as did healthy children, clear
evidence that the children had a raging auto immune
disorder." The team has now expanded the study to 400
children and is starting a trial where 3,000 children will
receive no dairy products during the first nine months of
life. "The study may take 10 years, but we'll get a
definitive answer one way or the other," according to one of
the researchers. I would caution them to be certain that the
breast feeding mothers use on cows' milk in their diets or
the results will be confounded by the transmission of the
cows' milk protein in the mother's breast milk.... Now what
was the reaction from the diabetes association? This is very
interesting! Dr. F. Xavier Pi-Sunyer, the president of the
association says: "It does not mean that children should
stop drinking milk or that parents of diabetics should
withdraw dairy products. These are rich sources of good
protein." (Emphasis added) My God, it's the "good protein"
that causes the problem! Do you suspect that the dairy
industry may have helped the American Diabetes Association
in the past?
LEUKEMIA? LYMPHOMA? THIS MAY BE THE WORST--BRACE YOURSELF!
I hate to tell you this, but the bovine leukemia virus is
found in more than three of five dairy cows in the United
States! This involves about 80% of dairy herds.
Unfortunately, when the milk is pooled, a very large
percentage of all milk produced is contaminated (90 to 95
per cent). Of course the virus is killed in pasteurisation--
if the pasteurisation was done correctly. What if the milk
is raw? In a study of randomly collected raw milk samples
the bovine leukemia virus was recovered from two-thirds. I
sincerely hope that the raw milk dairy herds are carefully
monitored when compared to the regular herds. (Science 1981;
213:1014).
This is a world-wide problem. One lengthy study from Germany
deplored the problem and admitted the impossibility of
keeping the virus from infected cows' milk from the rest of
the milk. Several European countries, including Germany and
Switzerland, have attempted to "cull" the infected cows from
their herds. Certainly the United States must be the leader
in the fight against leukemic dairy cows, right? Wrong! We
are the worst in the world with the former exception of
Venezuela according to Virgil Hulse MD, a milk specialist
who also has a B.S. in Dairy Manufacturing as well as a
Master's degree in Public Health.
As mentioned, the leukemia virus is rendered inactive by
pasteurisation. Of course. However, there can be Chernobyl
like accidents. One of these occurred in the Chicago area in
April, 1985. At a modern, large, milk processing plant an
accidental "cross connection" between raw and pasteurized
milk occurred. A violent salmonella outbreak followed,
killing 4 and making an estimated 150,000 ill. Now the
question I would pose to the dairy industry people is this:
"How can you assure the people who drank this milk that they
were not exposed to the ingestion of raw, unkilled, bully
active bovine leukemia viruses?" Further, it would be
fascinating to know if a "cluster" of leukemia cases
blossoms in that area in 1 to 3 decades. There are reports
of "leukemia clusters" elsewhere, one of them mentioned in
the June 10, 1990 San Francisco Chronicle involving Northern
California.
What happens to other species of mammals when they are
exposed to the bovine leukemia virus? It's a fair question
and the answer is not reassuring. Virtually all animals
exposed to the virus develop leukemia. This includes sheep,
goats, and even primates such as rhesus monkeys and
chimpanzees. The route of transmission includes ingestion
(both intravenous and intramuscular) and cells present in
milk. There are obviously no instances of transfer attempts
to human beings, but we know that the virus can infect human
cells in vitro. There is evidence of human antibody
formation to the bovine leukemia virus; this is disturbing.
How did the bovine leukemia virus particles gain access to
humans and become antigens? Was it as small, denatured
particles?
If the bovine leukemia viruses causes human leukemia, we
could expect the dairy states with known leukemic herds to
have a higher incidence of human leukemia. Is this so?
Unfortunately, it seems to be the case! Iowa, Nebraska,
South Dakota, Minnesota and Wisconsin have statistically
higher incidence of leukemia than the national average. In
Russia and in Sweden, areas with uncontrolled bovine
leukemia virus have been linked with increases in human
leukemia. I am also told that veterinarians have higher
rates of leukemia than the general public. Dairy farmers
have significantly elevated leukemia rates. Recent research
shows lymphocytes from milk fed to neonatal mammals gains
access to bodily tissues by passing directly through the
intestinal wall.
An optimistic note from the University of Illinois, Ubana
from the Department of Animal Sciences shows the importance
of one's perspective. Since they are concerned with the
economics of milk and not primarily the health aspects, they
noted that the production of milk was greater in the cows
with the bovine leukemia virus. However when the leukemia
produced a persistent and significant lymphocytosis
(increased white blood cell count), the production fell off.
They suggested "a need to re-evaluate the economic impact of
bovine leukemia virus infection on the dairy industry". Does
this mean that leukemia is good for profits only if we can
keep it under control? You can get the details on this
business concern from Proc. Nat. Acad. Sciences, U.S. Feb.
1989. I added emphasis and am insulted that a university
department feels that this is an economic and not a human
health issue. Do not expect help from the Department of
Agriculture or the universities. The money stakes and the
political pressures are too great. You're on you own.
What does this all mean? We know that virus is capable of
producing leukemia in other animals. Is it proven that it
can contribute to human leukemia (or lymphoma, a related
cancer)? Several articles tackle this one:
1.Epidemiologic Relationships of the Bovine Population and
Human Leukemia in Iowa. Am Journal of Epidemiology 112
(1980):80 2.Milk of Dairy Cows Frequently Contains a
Leukemogenic Virus. Science 213 (1981): 1014 3.Beware of the
Cow. (Editorial) Lancet 2 (1974):30 4.Is Bovine Milk A
Health Hazard?. Pediatrics; Suppl. Feeding the Normal
Infant. 75:182-186; 1985
In Norway, 1422 individuals were followed for 11 and a half
years. Those drinking 2 or more glasses of milk per day had
3.5 times the incidence of cancer of the lymphatic organs.
British Med. Journal 61:456-9, March 1990.
One of the more thoughtful articles on this subject is from
Allan S. Cunningham of Cooperstown, New York. Writing in the
Lancet, November 27, 1976 (page 1184), his article is
entitled, "Lymphomas and Animal-Protein Consumption". Many
people think of milk as Â“liquid meatÂ” and Dr. Cunningham
agrees with this. He tracked the beef and dairy consumption
in terms of grams per day for a one year period, 1955-1956.,
in 15 countries . New Zealand, United States and Canada were
highest in that order. The lowest was Japan followed by
Yugoslavia and France. The difference between the highest
and lowest was quite pronounced: 43.8 grams/day for New
Zealanders versus 1.5 for Japan. Nearly a 30-fold
difference! (Parenthetically, the last 36 years have seen a
startling increase in the amount of beef and milk used in
Japan and their disease patterns are reflecting this,
confirming the lack of 'genetic protection' seen in
migration studies. Formerly the increase in frequency of
lymphomas in Japanese people was only in those who moved to
the USA)!
An interesting bit of trivia is to note the memorial built
at the Gyokusenji Temple in Shimoda, Japan. This marked the
spot where the first cow was killed in Japan for human
consumption! The chains around this memorial were a gift
from the US Navy. Where do you suppose the Japanese got the
idea to eat beef? The year? 1930.
Cunningham found a highly significant positive correlation
between deaths from lymphomas and beef and dairy ingestion
in the 15 countries analysed. A few quotations from his
article follow:
The average intake of protein in many countries is far in
excess of the recommended requirements. Excessive
consumption of animal protein may be one co-factor in the
causation of lymphomas by acting in the following manner.
Ingestion of certain proteins results in the adsorption of
antigenic fragments through the gastrointestinal mucous
membrane.
This results in chronic stimulation of lymphoid tissue to
which these fragments gain access "Chronic immunological
stimulation causes lymphomas in laboratory animals and is
believed to cause lymphoid cancers in men." The
gastrointestinal mucous membrane is only a partial barrier
to the absorption of food antigens, and circulating
antibodies to food protein is commonplace especially potent
lymphoid stimulants. Ingestion of cows' milk can produce
generalized lymphadenopathy, hepatosplenomegaly, and
profound adenoid hypertrophy. It has been conservatively
estimated that more than 100 distinct antigens are released
by the normal digestion of cows' milk which evoke production
of all antibody classes [This may explain why pasteurized,
killed viruses are still antigenic and can still cause
disease.
Here's more. A large prospective study from Norway was
reported in the British Journal of Cancer 61 (3):456-9,
March 1990. (Almost 16,000 individuals were followed for 11
and a half years). For most cancers there was no association
between the tumour and milk ingestion. However, in lymphoma,
there was a strong positive association. If one drank two
glasses or more daily (or the equivalent in dairy products),
the odds were 3.4 times greater than in persons drinking
less than one glass of developing a lymphoma.
There are two other cow-related diseases that you should be
aware of. At this time they are not known to be spread by
the use of dairy products and are not known to involve man.
The first is bovine spongiform encephalopathy (BSE), and the
second is the bovine immunodeficiency virus (BIV). The first
of these diseases, we hope, is confined to England and
causes cavities in the animal's brain. Sheep have long been
known to suffer from a disease called scrapie. It seems to
have been started by the feeding of contaminated sheep
parts, especially brains, to the British cows. Now, use your
good sense. Do cows seem like carnivores? Should they eat
meat? This profit-motivated practice backfired and bovine
spongiform encephalopathy, or Mad Cow Disease, swept
Britain. The disease literally causes dementia in the
unfortunate animal and is 100 per cent incurable. To date,
over 100,000 cows have been incinerated in England in
keeping with British law. Four hundred to 500 cows are
reported as infected each month. The British public is
concerned and has dropped its beef consumption by 25 per
cent, while some 2,000 schools have stopped serving beef to
children. Several farmers have developed a fatal disease
syndrome that resembles both BSE and CJD (Creutzfeldt-Jakob-
Disease). But the British Veterinary Association says that
transmission of BSE to humans is "remote."
The USDA agrees that the British epidemic was due to the
feeding of cattle with bonemeal or animal protein produced
at rendering plants from the carcasses of scrapie-infected
sheep. The have prohibited the importation of live cattle
and zoo ruminants from Great Britain and claim that the
disease does not exist in the United States. However, there
may be a problem. "Downer cows" are animals who arrive at
auction yards or slaughter houses dead, trampled, lacerated,
dehydrated, or too ill from viral or bacterial diseases to
walk. Thus they are "down." If they cannot respond to
electrical shocks by walking, they are dragged by chains to
dumpsters and transported to rendering plants where, if they
are not already dead, they are killed. Even a "humane" death
is usually denied them. They are then turned into protein
food for animals as well as other preparations. Minks that
have been fed this protein have developed a fatal
encephalopathy that has some resemblance to BSE. Entire
colonies of minks have been lost in this manner,
particularly in Wisconsin. It is feared that the infective
agent is a prion or slow virus possible obtained from the
ill "downer cows."
The British Medical Journal in an editorial whimsically
entitled "How Now Mad Cow?" (BMJ vol. 304, 11 Apr. 1992:929-
30) describes cases of BSE in species not previously known
to be affected, such as cats. They admit that produce
contaminated with bovine spongiform encephalopathy entered
the human food chain in England between 1986 and 1989. They
say. "The result of this experiment is awaited." As the
incubation period can be up to three decades, wait we must.
The immunodeficency virus is seen in cattle in the United
States and is more worrisome. Its structure is closely
related to that of the human AIDS virus. At this time we do
not know if exposure to the raw BIV proteins can cause the
sera of humans to become positive for HIV. The extent of the
virus among American herds is said to be "widespread". (The
USDA refuses to inspect the meat and milk to see if
antibodies to this retrovirus is present). It also has no
plans to quarantine the infected animals. As in the case of
humans with AIDS, there is no cure for BIV in cows. Each day
we consume beef and diary products from cows infected with
these viruses and no scientific assurance exists that the
products are safe. Eating raw beef (as in steak Tartare)
strikes me as being very risky, especially after the Seattle
E. coli deaths of 1993.
A report in the Canadian Journal of Veterinary Research,
October 1992, Vol. 56 pp.353-359 and another from the
Russian literature, tell of a horrifying development. They
report the first detection in human serum of the antibody to
a bovine immunodeficiency virus protein. In addition to this
disturbing report, is another from Russia telling us of the
presence of virus proteins related to the bovine leukemia
virus in 5 of 89 women with breast disease (Acta Virologica
Feb. 1990 34(1): 19-26). The implications of these
developments are unknown at present. However, it is safe to
assume that these animal viruses are unlikely to "stay" in
the animal kingdom.
OTHER CANCERS--DOES IT GET WORSE?
Unfortunately it does. Ovarian cancer--a particularly nasty
tumour--was associated with milk consumption by workers at
Roswell Park Memorial Institute in Buffalo, New York.
Drinking more than one glass of whole milk or equivalent
daily gave a woman a 3.1 times risk over non-milk users.
They felt that the reduced fat milk products helped reduce
the risk. This association has been made repeatedly by
numerous investigators.
Another important study, this from the Harvard Medical
School, analyzed data from 27 countries mainly from the
1970s. Again a significant positive correlation is revealed
between ovarian cancer and per capita milk consumption.
These investigators feel that the lactose component of milk
is the responsible fraction, and the digestion of this is
facilitated by the persistence of the ability to digest the
lactose (lactose persistence) - a little different emphasis,
but the same conclusion. This study was reported in the
American Journal of Epidemiology 130 (5): 904-10 Nov. 1989.
These articles come from two of the country's leading
institutions, not the Rodale Press or Prevention Magazine.
Even lung cancer has been associated with milk ingestion?
The beverage habits of 569 lung cancer patients and 569
controls again at Roswell Park were studied in the
International Journal of Cancer, April 15, 1989. Persons
drinking whole milk 3 or more times daily had a 2-fold
increase in lung cancer risk when compared to those never
drinking whole milk.
For many years we have been watching the lung cancer rates
for Japanese men who smoke far more than American or
European men but who develop fewer lung cancers. Workers in
this research area feel that the total fat intake is the
difference.
There are not many reports studying an association between
milk ingestion and prostate cancer. One such report though
was of great interest. This is from the Roswell Park
Memorial Institute and is found in Cancer 64 (3): 605-12,
1989. They analyzed the diets of 371 prostate cancer
patients and comparable control subjects:
Men who reported drinking three or more glasses of whole
milk daily had a relative risk of 2.49 compared with men who
reported never drinking whole milk the weight of the
evidence appears to favour the hypothesis that animal fat is
related to increased risk of prostate cancer. Prostate
cancer is now the most common cancer diagnosed in US men and
is the second leading cause of cancer mortality.
WELL, WHAT ARE THE BENEFITS?
Is there any health reason at all for an adult human to
drink cows' milk?
It's hard for me to come up with even one good reason other
than simple preference. But if you try hard, in my opinion,
these would be the best two: milk is a source of calcium and
it's a source of amino acids (proteins).
Let's look at the calcium first. Why are we concerned at all
about calcium? Obviously, we intend it to build strong bones
and protect us against osteoporosis. And no doubt about it,
milk is loaded with calcium. But is it a good calcium source
for humans? I think not. These are the reasons. Excessive
amounts of dairy products actually interfere with calcium
absorption. Secondly, the excess of protein that the milk
provides is a major cause of the osteoporosis problem. Dr. H
egsted in England has been writing for years about the
geographical distribution of osteoporosis. It seems that the
countries with the highest intake of dairy products are
invariably the countries with the most osteoporosis. He
feels that milk is a cause of osteoporosis. Reasons to be
given below.
Numerous studies have shown that the level of calcium
ingestion and especially calcium supplementation has no
effect whatever on the development of osteoporosis. The most
important such article appeared recently in the British
Journal of Medicine where the long arm of our dairy industry
can't reach. Another study in the United States actually
showed a worsening in calcium balance in post-menopausal
women given three 8-ounce glasses of cows' milk per day.
(Am. Journal of Clin. Nutrition, 1985). The effects of
hormone, gender, weight bearing on the axial bones, and in
particular protein intake, are critically important. Another
observation that may be helpful to our analysis is to note
the absence of any recorded dietary deficiencies of calcium
among people living on a natural diet without milk.
For the key to the osteoporosis riddle, donÂ’t look at
calcium, look at protein. Consider these two contrasting
groups. Eskimos have an exceptionally high protein intake
estimated at 25 percent of total calories. They also have a
high calcium intake at 2,500 mg/day. Their osteoporosis is
among the worst in the world. The other instructive group
are the Bantus of South Africa. They have a 12 percent
protein diet, mostly p lant protein, and only 200 to 350
mg/day of calcium, about half our women's intake. The women
have virtually no osteoporosis despite bearing six or more
children and nursing them for prolonged periods! When
African women immigrate to the United States, do they
develop osteoporosis? The answer is yes, but not quite are
much as Caucasian or Asian women. Thus, there is a genetic
difference that is modified by diet.
To answer the obvious question, "Well, where do you get your
calcium?" The answer is: "From exactly the same place the
cow gets the calcium, from green things that grow in the
ground," mainly from leafy vegetables. After all, elephants
and rhinos develop their huge bones (after being weaned) by
eating green leafy plants, so do horses. Carnivorous animals
also do quite nicely without leafy plants. It seems that all
of earth's mammals do well if they live in harmony with
their genetic programming and natural food. Only humans
living an affluent life style have rampant osteoporosis.
If animal references do not convince you, think of the
several billion humans on this earth who have never seen
cows' milk. Wouldn't you think osteoporosis would be
prevalent in this huge group? The dairy people would suggest
this but the truth is exactly the opposite. They have far
less than that seen in the countries where dairy products
are commonly consumed. It is the subject of another paper,
but the truly significant determinants of osteoporosis are
grossly excessive protein intakes and lack of weight bearing
on long bones, both taking place over decades. Hormones play
a secondary, but not trivial role in women. Milk is a
deterrent to good bone health.
THE PROTEIN MYTH
Remember when you were a kid and the adults all told you to
"make sure you get plenty of good protein". Protein was the
nutritional "good guyÂ”" when I was young. And of course
milk is fitted right in.
As regards protein, milk is indeed a rich source of protein-
-"liquid meat," remember? However that isn't necessarily
what we need. In actual fact it is a source of difficulty.
Nearly all Americans eat too much protein.
For this information we rely on the most authoritative
source that I am aware of. This is the latest edition (1oth,
1989: 4th printing, Jan. 1992) of the Recommended Dietary
Allowances produced by the National Research Council. Of
interest, the current editor of this important work is Dr.
Richard Havel of the University of California in San
Francisco.
First to be noted is that the recommended protein has been
steadily revised downward in successive editions. The
current recommendation is 0.75 g/kilo/day for adults 19
through 51 years. This, of course, is only 45 grams per day
for the mythical 60 kilogram adult. You should also know
that the WHO estimated the need for protein in adults to by
.6g/kilo per day. (All RDA's are calculated with large
safety allowances in case you're the type that wants to add
some more to "be sure.") You can "get by" on 28 to 30 grams
a day if necessary!
Now 45 grams a day is a tiny amount of protein. That's an
ounce and a half! Consider too, that the protein does not
have to be animal protein. Vegetable protein is identical
for all practical purposes and has no cholesterol and vastly
less saturated fat. (Do not be misled by the antiquated
belief that plant proteins must be carefully balanced to
avoid deficiencies. This is not a realistic concern.)
Therefore virtually all Americans, Canadians, British and
European people are in a protein overloaded state. This has
serious consequences when maintained over decades. The
problems are the already mentioned osteoporosis,
atherosclerosis and kidney damage. There is good evidence
that certain malignancies, chiefly colon and rectal, are
related to excessive meat intake. Barry Brenner, an eminent
renal physiologist was the first to fully point out the
dangers of excess protein for the kidney tubule. The dangers
of the fat and cholesterol are known to all. Finally, you
should know that the protein content of human milk is amount
the lowest (0.9%) in mammals.
IS THAT ALL OF THE TROUBLE?
Sorry, there's more. Remember lactose? This is the principal
carbohydrate of milk. It seems that nature provides new-
borns with the enzymatic equipment to metabolize lactose,
but this ability often extinguishes by age 4 or 5 years.
What is the problem with lactose or milk sugar? It seems
that it is a disaccharide which is too large to be absorbed
into the blood stream without first being broken down into
monosaccharides, namely galactose and glucose. This requires
the presence of an enzyme, lactase plus additional enzymes
to break down the galactose into glucose.
Let's think about his for a moment. Nature gives us the
ability to metabolize lactose for a few years and then shuts
off the mechanism. Is Mother Nature trying to tell us
something? Clearly all infants must drink milk. The fact
that so many adults cannot seems to be related to the
tendency for nature to abandon mechanisms that are not
needed. At least half of the adult humans on this earth are
lactose intolerant. It was not until the relatively recent
introduction of dairy herding and the ability to "borrow"
milk from another group of mammals that the survival
advantage of preserving lactase (the enzyme that allows us
to digest lactose) became evident. But why would it be
advantageous to drink cows' milk? After all, most of the
human beings in the history of the world did. And further,
why was it just the white or light skinned humans who
retained this knack while the pigmented people tended to
lose it?
Some students of evolution feel that white skin is a fairly
recent innovation, perhaps not more than 20,000 or 30,000
years old. It clearly has to do with the Northward migration
of early man to cold and relatively sunless areas when skins
and clothing became available. Fair skin allows the
production of Vitamin D from sunlight more readily than does
dark skin. However, when only the face was exposed to
sunlight that area of fair skin was insufficient to provide
the vitamin D from sunlight. If dietary and sunlight sources
were poorly available, the ability to use the abundant
calcium in cows' milk would give a survival advantage to
humans who could digest that milk. This seems to be the only
logical explanation for fair skinned humans having a high
degree of lactose tolerance when compared to dark skinned
people.
How does this break down? Certain racial groups, namely
blacks are up to 90% lactose intolerant as adults.
Caucasians are 20 to 40% lactose intolerant. Orientals are
midway between the above two groups. Diarrhea, gas and
abdominal cramps are the results of substantial milk intake
in such persons. Most American Indians cannot tolerate milk.
The milk industry admits that lactose intolerance plays
intestinal havoc with as many as 50 million Americans. A
lactose-intolerance industry has sprung up and had sales of
$117 million in 1992 (Time May 17, 1993.)
What if you are lactose-intolerant and lust after dairy
products? Is all lost? Not at all. It seems that lactose is
largely digested by bacteria and you will be able to enjoy
your cheese despite lactose intolerance. Yogurt is similar
in this respect. Finally, and I could never have dreamed
this up, geneticists want to splice genes to alter the
composition of milk (Am J Clin Nutr 1993 Suppl 302s).
One could quibble and say that milk is totally devoid of
fiber content and that its habitual use will predispose to
constipation and bowel disorders.
The association with anemia and occult intestinal bleeding
in infants is known to all physicians. This is chiefly from
its lack of iron and its irritating qualities for the
intestinal mucosa. The pediatric literature abounds with
articles describing irritated intestinal lining, bleeding,
increased permeability as well as colic, diarrhea and
vomiting in cows'milk-sensitive babies. The anemia gets a
double push by loss of blood and iron as well as deficiency
of iron in the cows' milk. Milk is also the leading cause of
childhood allergy.
LOW FAT
One additional topic: the matter of "low fat" milk. A common
and sincere question is: "Well, low fat milk is OK, isn't
it?"
The answer to this question is that low fat milk isn't low
fat. The term "low fat" is a marketing term used to gull the
public. Low fat milk contains from 24 to 33% fat as
calories! The 2% figure is also misleading. This refers to
weight. They don't tell you that, by weight, the milk is 87%
water!
"Well, then, kill-joy surely you must approve of non-fat
milk!" I hear this quite a bit. (Another constant concern
is: "What do you put on your cereal?") True, there is little
or no fat, but now you have a relative overburden of protein
and lactose. It there is something that we do not need more
of it is another simple sugar-lactose, composed of galactose
and glucose. Millions of Americans are lactose intolerant to
boot, as noted. As for protein, as stated earlier, we live
in a society that routinely ingests far more protein than we
need. It is a burden for our bodies, especially the kidneys,
and a prominent cause of osteoporosis. Concerning the dry
cereal issue, I would suggest soy milk, rice milk or almond
milk as a healthy substitute. If you're still concerned
about calcium, "Westsoy" is formulated to have the same
calcium concentration as milk.
SUMMARY
To my thinking, there is only one valid reason to drink milk
or use milk products. That is just because we simply want
to. Because we like it and because it has become a part of
our culture. Because we have become accustomed to its taste
and texture. Because we like the way it slides down our
throat. Because our parents did the very best they could for
us and provided milk in our earliest training and
conditioning. They taught us to like it. And then probably
the very best reason is ice cream! I've heard it described
"to die for".
I had one patient who did exactly that. He had no obvious
vices. He didn't smoke or drink, he didnÂ’t eat meat, his
diet and lifestyle was nearly a perfectly health promoting
one; but he had a passion. You guessed it, he loved rich ice
cream. A pint of the richest would be a lean day's ration
for him. On many occasions he would eat an entire quart -
and yes there were some cookies and other pastries. Good ice
cream deserves this after all. He seemed to be in good
health despite some expected "middle age spread" when he had
a devastating stroke which left him paralyzed, miserable and
helpless, and he had additional strokes and d ied several
years later never having left a hospital or rehabilitation
unit. Was he old? I don't think so. He was in his 50s.
So don't drink milk for health. I am convinced on the weight
of the scientific evidence that it does not "do a body
good." Inclusion of milk will only reduce your diet's
nutritional value and safety.
Most of the people on this planet live very healthfully
without cows' milk. You can too.
It will be difficult to change; we've been conditioned since
childhood to think of milk as "nature's most perfect food."
I'll guarantee you that it will be safe, improve your health
and it won't cost anything. What can you lose?
(Article courtesty of Dr. Kradjian and http://www.afpafitness.com/articles/MILKDOC.HTM)
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Pesticides/Herbicides in Soda

2009-07-08T07:37:00.000-07:00

I read my monthly report from Dr. Blaylock yesterday and I could not believe my eyes when I saw an article on Pesticides and Herbicides found in Soda! According to the article, the highest concentration of these toxins was found in soda purchased in the U.K., but the USA had a great deal of toxins as well. I will publish more on this tomorrow as I do not have the article with me at this moment.

The Average American Consumes 150-170 Pounds of Sugar Each Year

2009-07-08T07:30:00.000-07:00

My husband sent me this article from Ezinearticles yesterday. I thought it was so unbelievably astounding that I felt it should be posted on this blog. I highlighted the part regarding soda and it is a must read!

The United States Department of Agriculture (USDA) reports that the average American consumes anywhere between 150 to 170 pounds of simple sugars, also known as refined sugars (this includes glucose, fructose, and sucrose) or simple carbohydrates, in one year!
You may be thinking, "I do not consume that much." Well, it is also said that for every American who eats only 5 pounds of sugar each year, there is one who eats about 295 pounds per year. That is A LOT of sugar - especially when you compare to it how much we used to consume in the past. Less than 100 years ago, the average intake of sugar was only about 4 pounds per person per year.
Can't get a grasp on how much sugar 150 to 170 pounds is? Here is a visual: imagine 30 to 34 five-pound bags of sugar lined up next to each other on a counter. Now imagine one person, perhaps yourself, eating all of that sugar. To break it down even more, eating 150-170 pounds of sugar in one year is also equivalent to consuming 1/4 to 1/2 pounds of sugar each day. Don't think consuming this amount of sugar is easy to achieve? Think again... here are some more numbers:
Sugar, Soda, and Math
There are 120 teaspoons in one pound of sugar. This means 1/4 pound of sugar is equivalent to 30 teaspoons and 1/2 pound of sugar is equivalent to 60 teaspoons. An average 12-ounce can of soda contains about 8 ounces of simple sugar. This means that just four 12-ounce cans of sodas will equal 1/4 pound of sugar! For some people, drinking this amount of soda in one day is not a difficult task to accomplish.
This is calculating only the amount of sugar found in soda. Just think about the other sources of sugar in our diet. Americans consume refined sugars in numerous forms - there are the obvious sugary culprits - doughnuts, cookies, cake, and ice cream. However, sugar is hidden in so much of what we consume each day. Sweeteners such as high fructose corn syrup can also be found in salad dressings, breads, hot dogs, peanut butter, pickles, canned-fruits and vegetables, ketchup, canned soups, crackers, cookies, and several other food products.
It's Not Only a Drug, It's a Poison Too
Some classify refined sugar as a drug or poison because it is depleted of its life forces, proteins, minerals and vitamins. Too much of it can be harmful to the body and can cause disease. We have all heard the dangers of consuming too much sugar in our diets - it can lead to organ malfunction and hormone disruption. When these systems are disturbed and unbalanced, several other pathological conditions manifest: allergies, obesity, degenerative/organ disease, diabetes, depression, behavioral problems, etc.
If You are Sick Several Times Throughout the Year, You May Want to Look at Your Sugar Consumption
How does eating sugar relate to being ill? Excess sugar consumption depresses your body's immunity. Studies have shown that consuming 75 to 100 grams of simple sugars (about 20 teaspoons of sugar - the amount found in two-and-a-half average 12 ounce cans of soda) can suppress the body's immune responses considerably. These sugars are known to create a 40 to 50% percent drop in the ability of white blood cells to kill bacteria and germs within the body. The immune-suppressing effect of sugar starts less than thirty minutes after ingestion and may last for five hours. By consuming 150 to 170 pounds of simple sugars each year, a person may have up to 80,000 hours of immune suppression!
With the average American consuming 150-170 pounds of sugar annually, I am not surprised to hear that around 60% of the US population is currently overweight or obese. There are obviously other factors that play a role in this statistic, but I am pretty sure our consumption of sugar has a lot to do with it. I don't know about you, but to me, it makes sugar sound "not so sweet" after all...

US National Cancer Institute Study on Eating Meat....Grilling Meat

2009-06-23T10:34:00.000-07:00

I took this information from the Vegan Dad. He is one of my favorite bloggers. Check out the information he posted in reply to the Nutrition Action Healthletter's reporting of "The real cost of red meat." This Healthletter was prompted by the U.S. National Cancer Institute's largest study ever done on consumption of red meat. The findings, those who ate 125 grams of red (beef and pork) and processed meat a day had a 30% greater chance of dying of heart disease and cancer than those that ate 20 grams or less a day. The study found that potentially carciongenic N-nitroso compounds are formed in the gut when heme iron from red meat and gut bacteria trigger meat protein to combine with nitrates.

This is Vegan Dad's response: I read about the study in the recent issue of Nutrition Action. The coverage was interesting. According to Walter Willett of the Harvard School of Public Health, "if you go from eating meat twice a day to once a week, you can eliminate most of the risk." Most of the risk? Why not eliminate all the risk? Isn't this like recommending smoking one cigarette a day to reduce the risk of cancer? Nutrition Action gets in on the game, too. Even though grilling meat increases your risk of cancer, the editors offer a list of tips for "good grilling" to minimize the risk. And, while they condemn red meat for its environmental impact (55% of the erosion, 37% of pesticides applied, 50% of antibiotics consumed, 32% of nitrogen and 33% of the phosphorous load into the water supply in the U.S.), they let fish and poultry off the hook.
It's time for health advocates to promote veganism and quit this ridiculous charade of minimizing the risk of meat.

As for organic, grass-feed, wheatver, beef: it does not matter. This is about heme iron in red meat (no matter how it was raised), meat protein (not veggie), and nitrites (from veggies, water, processed meat) mixing together to form carcinogenic compounds. Secondly, it is about mutagens (HCAs) in cooked meat that occur regardless of how the meat was raised.Also, all cows, regardless of how they are raised, release methane--a greenhouse gas.

On grilling meat:Grilling meat creates two classes of mutagens: 1. heterocyclic amines (HCAs) and 2. polycyclic aromatic hydrocarbons (PAHs). Mutagens can cause changes in DNA which can lead to cancer). The body recognizes both of these mutagens as foreign substances that need to be expelled. Thus, the body tries to make them more soluable so they can be washed out in the urine. However, this process makes the mutagens more active and more able to damage DNA. On grilling veggies:According to the article, veggie burgers and cooked vegetables generate little or no HCAs. Grilling is not specifically mentioned. However, cruciferous veggies like broccoli and Brussels sprouts may help your liver detoxify HCAs.

1 in 5 American 4-year-olds is obese!!!!

2009-06-19T09:53:00.000-07:00

A striking new study says almost 1 in 5 American 4-year-olds is obese, and the rate is alarmingly higher among American Indian children, with nearly a third of them obese. Researchers were surprised to see differences by race at so early an age.
Overall, more than half a million 4-year-olds are obese, the study suggests. Obesity is more common in Hispanic and black youngsters, too, but the disparity is most startling in American Indians, whose rate is almost double that of whites.
The lead author said that rate is worrisome among children so young, even in a population at higher risk for obesity because of other health problems and economic disadvantages.
"The magnitude of these differences was larger than we expected, and it is surprising to see differences by racial groups present so early in childhood," said Sarah Anderson, an Ohio State University public health researcher. She conducted the research with Temple University's Dr. Robert Whitaker.
Dr. Glenn Flores, a pediatrics and public health professor at University of Texas Southwestern Medical School in Dallas, said the research is an important contribution to studies documenting racial and ethnic disparities in children's weight.
"The cumulative evidence is alarming because within just a few decades, America will become a 'minority majority' nation," he said. Without interventions, the next generation "will be at very high risk" for heart disease, high blood pressure, cancers, joint diseases and other problems connected with obesity, said Flores, who was not involved in the new research.
The study is an analysis of nationally representative height and weight data on 8,550 preschoolers born in 2001. Children were measured in their homes and were part of a study conducted by the government's National Center for Education Statistics. The results appear in Monday's Archives of Pediatrics & Adolescent Medicine.
Almost 13 percent of Asian children were obese, along with 16 percent of whites, almost 21 percent of blacks, 22 percent of Hispanics, and 31 percent of American Indians.

New Evidence: Vinegar May Be Fat Fighter!

2009-06-19T09:47:00.000-07:00

New Evidence: Vinegar May Be Fat Fighter
Researchers in Japan are reporting new evidence that the ordinary vinegar — a staple in oil-and-vinegar salad dressings, pickles, and other foods — may live up to its age-old reputation in folk medicine as a health promoter.
They are reporting new evidence that vinegar can help prevent accumulation of body fat and weight gain. Their study is scheduled for the July 8 issue of the bi-weekly Journal of Agricultural and Food Chemistry.
Tomoo Kondo and colleagues note that vinegar has been used as a folk medicine since ancient times. People have used it for a range of ills. Modern scientific research suggests that acetic acid, the main component of vinegar, may help control blood pressure, blood sugar levels, and fat accumulation.
Their study showed that laboratory mice fed a high-fat diet and given acetic acid developed significantly less body fat (up to 10 percent less) than other mice. The research adds evidence to the belief that acetic acid fights fat by turning on genes for fatty acid oxidation enzymes. The genes churn out proteins involved in breaking down fats, thus suppressing body fat accumulation in the body.

Better Sex Makes Better Workers!

2009-06-19T09:44:00.000-07:00

Better Sex Makes Better Workers

Good sex and emotional support at home can ease stress and improve life in the workplace, according to a new Swedish study.
“Either you come home to something that gives you a possibility to rewind and recover, or you have a relationship that makes you more troubled,” study author Ann-Christine Andersson Arntén told The Local, an English language publication in Sweden.
“If that’s the case then you cannot recover, and your whole system physically and mentally will become unbalanced,” said Arntén, who is a psychology doctoral student from the University of Gothenburg. “It will start to become more and more unhealthy and could end up in depression, anxiety, or sleeping problems.”
Some of the results of the five-year study involving about 900 men and women were obvious, such as the finding that men usually are more interested in the frequency of sex than women, and that women in good relationships had less stress at work than women in bad ones.
But other findings were not so obvious: In the case of men, those in either really good or really bad relationships were less stressed than men in so-called “average” relationships.
Why? Upon questioning, these men said “in-between” relationships require more effort. The relationships eventually went uphill or downhill, and either way ended the stress, they said.

Join Farm Sanctuary for Annual Country Hoe Down!

2009-06-19T09:40:00.000-07:00

To view as a Web page, please use this link: http://action.farmsanctuary.org/site/MessageViewerIf you'd like to share this message, please click here: http://action.farmsanctuary.org/site/TellAFriend
The days are longer and living is easy. That means it’s time for the New York Country Hoe Down! Farm Sanctuary cordially invites you to a knee slappin’ weekend filled with animal-friendly activities that are guaranteed to make you say “Yeehaaw!” If you are interested in learning more about current farm animal issues, wish to dine on delicious vegan eats, or want to spend time with the animal ambassadors themselves, you won’t want to miss this year’s Hoe Down. Join us! Activities include:

Inspiring lectures and presentations from leaders in the animal protection movement

Mouth-watering catered vegan meals and cooking demonstrations

Saturday night barn dance and bonfire

Guided tours of the sanctuary, hayrides and time with the animals
And more!
Registration for this event is $100 per person. Along with access to all lectures, tours and entertainment options, registration includes all meals (beginning with breakfast on Saturday and ending with lunch on Sunday). With all of these activities and opportunities for fun on the farm, it’s no wonder this is one of our most popular events of the year!

35% Tech Grade H202

2009-06-19T09:20:00.000-07:00

I recently ordered 35% Tech Grade Hydrogen Peroxide for cleaning and therapeutic purposes, and I am thrilled to say this is a fantastic product. It whitens your whites, cleans and disinfects perfectly without the nasty smell of bleach and is safe for a 12 year old child to use. I purchased the hydrogen peroxide from Rebekah's Pure Living. When I found her website, I assumed I would never have any interaction with her, but to my surprise, 3 minutes after I emailed her one evening, she called me to discuss the concerns I had with the product. I was questioning whether or not I made mistake buying the Tech grade over Food Grade and the safety of the tech grade product. She was full of information and eased my concerns within a few minutes. I highly recommend this product. Her website is http://www.rebekahspureliving.com/, but you can find the product in many other places as well.

My husband has been using this product in his bath for the pain in his ankles and reports some improvement.

For those of you who have not read my earlier post regarding H202 and its benefits, it is a must read. H202 is an inexpensive alternative therapy as well as a safe and natural household disinfectant.

Aspartame....Carcinogenic

2009-06-10T12:40:00.000-07:00

http://www.mpwhi.com:80/main.htm

Welcome to the home page of Mission Possible World Health International. Mission Possible World Health International was founded by Dr. Betty Martini, D.Hum and is headquartered in Duluth, Georgia.
On our site you will find lots of information about the substance known as aspartame and the effects it has on you, others, and the environment. If you have any questions or concerns about these deadly substance please contact us and we'll be glad to help you.
WHAT'S NEW:
The Consumer Medical Journal - Are Aspartame-Induced Arrhythmias Associated With Sudden Death? [PDF format] (It will open in a new window) 06/08/2009
The Consumer Medical Journal - Doctor Sour On Artificial Sweetene [PDF format] (It will open in a new window) 06/08/2009
Drug And Chemical Toxicology, Vol. 27, No. 3. Pp. 257-268 - 2004 - Genotoxicity Of Aspartame [Note that in the summary it says that based on these results aspartame cannot be considered safe] [PDF format] (It will open in a new window) 06/08/2009
Aspartame in the News 06/08/2009
Aspartame News in Turkey 06/08/2009
Controlled By Ajinomoto? EFSA Blesses Aspartame 06/02/2009
Coke's Aspartame Campaign To Bring You Pain 06/01/2009
Despite Cancer Risk, Rumsfield Rammed NutraSweet Through FDA In 1980's: New Studies Appear To Confirm Cancer Connection [PDF format] (It will open in a new window) 06/01/2009
Aspartame News in New Zealand 06/01/2009
OF SPECIAL INTEREST:

http://files.meetup.com/6388/blaylock_Autism_11.pdf

2009-06-10T12:35:00.000-07:00

As this is a pdf file that was uploaded onto the internet, I cannot copy and paste it. If you have ever questioned vaccinations and their safety, this article will confirm your suspicions are correct, VACCINES ARE VERY DANGEROUS. I encourage everyone to take the time to copy and past this web address in your browser and read the pdf. It is well worth your time.

http://files.meetup.com/6388/blaylock_Autism_11.pdf

Dr. Gerson...The Beautiful Truth

2009-06-10T12:05:00.000-07:00

My husband and I were recently visiting the library looking for a few dvds and I came across a dvd that shared life changing information. The title of the movie is "The Beautiful Truth". This documentary follows the journey of Garrett Kroschel, an animal-loving teenager raised in Alaska. His mother died at an early age from a tragic accident, leading Garrett to realize the importance of seizing every day on earth. After reading a book by Max Gerson, Garrett was inspired to travel across the country to investigate the premise that diet can cure cancer and other disease. Cancer survivors discussed the Gerson Therapy with Garrett -- and Gerson's claim that the medical industry has suppressed natural cancer cures for years. This is a wonderfully directed documentary. One entire part is devoted to the metal used in dentistry and how it is detrimental to your health.

This is a must watch movie for all.

While Dining Out.....

2009-06-10T11:53:00.000-07:00

I want to preface this article by saying that I do not believe eating meat in any amount is good for you. There are numerous health articles detailing research that has been done to show the detriment meat takes on our bodies, but if you chose to eat meat, the following information could be helpful in keeping you trim.

Watch Your Waistline While Dining Out By Margaret Furtado, M.S., R.D

According to a new report by the Nutrition Action Healthletter, the answer might be a resounding "no," especially if you dine at some of the casual, "slow-food" restaurant chains out there, with their hyper-caloric entrees, appetizers, and desserts.
One meal highlighted by the NAH report, for example, was The Cheesecake Factory's "Fried Macaroni and Cheese," which weighs in at a monstrous 1,570 calories and 69 grams of saturated fat.

Chili's "Big Mouth Bites"-also cited in the NAH article-boasts (if that's the word) 2,350 calories, 38 grams of fat (7 ½ pats of butter)-and 3,940 mgs of sodium. Excuse me? That's about twice the amount of sodium recommended for most adult Americans, over the course of a day. How many salt-sensitive people-some of whom have high blood pressure and don't know it-are innocently gorging on these indoor salt licks?
Okay, so the news about restaurant chains isn't so good, but there are healthier options out there that will still allow you to go out once in awhile and socialize. Here's a sampling of entrées from some of the big restaurant chains. I've included one "no-no" from each establishment's menu to help you spot the "heart-attacks-on-a-plate."

Applebee's®. The bad news: You order the "Grilled Steak Caesar Salad with toast," thinking you're eating light...after all, it's a salad, right? But guess what? If you eat the whole thing, you'll have wolfed down 1,296 calories, 83 grams of fat (16½ pats of you-know-what), and 2,200 mgs of sodium. Uh oh.The good news: Applebee's offers a Weight Watcher's® Menu for health- and weight-conscious diners, and it includes "Garlic Herb Chicken" for 370 calories, 6 grams of fat, and 7 grams of fiber.Applebee's even has a dessert, "Chocolate Raspberry Layer Cake," that's only 230 calories and 3 grams of fat. Pass around 1 slice of this cake and you'll be cutting calories even further. Although their "Onion Soup au Gratin" (150 calories) has fewer calories than does regular onion soup, the 8 grams of fat in there might cause a problem if your entrée was also high in fat.

Cheesecake Factory®. The bad news: You ordered their "Stuffed Chicken Tortillas," thinking it a fairly good nutritional choice. Wrong. You just put away 1,097 calories, 43 grams of fat (8 ½ pats) and a whopping 2,647 mgs of sodium (the equivalent of more than a full teaspoon of salt)....thirsty, by any chance?The good news: I was surprised to find a new menu item at the Cheesecake Factory called "Weight Management Grilled ChickenTM," which was accompanied by arugula salad (my favorite!), steamed white rice, and asparagus. Per the online listing, this meal contained "less than 590 calories." The new "White Chicken Chili" also looks promising, although the nutrition information wasn't available when I looked. Their "Shrimp and Chicken Gumbo" could be healthy if you ask that the cream be left out of the Cajun-style broth.

Chili's®. The bad news: Chili's online info lists its appetizers under the heading "Start It Off Right," but you surely won't be doing that if you order their "Onion String & Crispy Jalapeno Stack." This before-meal snack is lugging along 2,130 calories, 213 grams of fat (I kid you not--42 ½ pats of butter!), and 1,320 mgs of sodium. (You know how some menus put a little heart symbol next to the heart-healthy meals? "Onion String & Crispy Jalapeno Stack" could just about be awarded tiny skull and crossbones.)The good news: Chili's "Guiltless Grill" offers many healthy options too, such as the "Guiltless Grilled Salmon" at 480 calories, 14 grams of fat (with most of the calories and fat coming from those pleasant omega-3-fatty acids), and a good amount of fiber (10 grams). Another item I was curious about is the "Black Bean Burger": Although its 650 calories seem fairly steep, it does contain a respectably low 12 grams of fat (only 2 of them saturated) and a generous 26 grams of fiber.

T.G.I. Friday's®. The bad news: No matter how good Friday's "Pecan-Crusted Chicken Salad" sounds to you, don't do it. It's hiding 750 calories and 10 pats of butter.The good news: With its "Right Portion, Right Price" menu offerings, Friday's became the first casual, sit-down dining chain in the U.S. to offer smaller portions at lower prices all through the day. Among the entrees are "Asian-Glazed Chicken with Field Greens," and "Cedar-Seared Salmon on Field Greens." Two other meals, the "Dragonfire Chicken" and "Shrimp Key West," are included in their "Better for You" section, which lists only those meals that contain no more than 500 calories and 10 grams of fat per serving. This saves you money as well.

Outback Steakhouse®. The bad news: Order Outback's "Aussie-tizers Kookaburra Wings with Sauce" and you just served yourself 1,160 calories and 75 grams of fat (15 pats).The good news: I was pleasantly surprised to learn that this restaurant now has "Healthy Weight Loss," "Heart-Healthy Diet," and "High-Protein Low-Carbohydrate" choices. On the "Healthy Weight Loss" link, they offer options for making their traditional items healthier (e.g., ordering their "Grilled Shrimp on the Barbie" without butter, or the "Shrimp and Veggie Griller" without butter or glaze during preparation. I feel these guidelines of Outback Steakhouse not only help diners cut calories and fat, but also provide information regarding the food's preparation. And perhaps most important, diners will most likely feel less intimidated to ask their server for these modifications since they're listed on the Web site.

Ruby Tuesdays®. The bad news: You just ordered "Ruby Minis," thinking, What harm could 2 miniburgers with fries possibly do? The answer: an injurious 1,122 calories and about 14 pats is what.The good news: I found a menu option online called "Smart Eating Choices," which looks to include some healthy options, such as "White Bean Chicken Chili" (228 calories, 8 grams of fat, 5 grams of fiber) and "Grilled Chicken" at 295 calories and only 6 grams of fat. Other choices, however, were a bit higher in fat than I expected, such as the "Chicken Bella" (626 calories and 7 pats), "New Orleans Seafood" (31 grams of fat), and "Grilled Chicken Salad" (30 grams of fat). However, even these last options are most likely much lower in fat and calories than some of the traditional items on the menu, so overall they may be fairly good choices, in moderation.

Magnesium

2009-05-22T06:25:00.000-07:00

Magnesium's Role in Your Diet

Magnesium is a mineral necessary for more than 300 biochemical reactions in the body. It is used by every cell and is important for maintaining heart rhythm, nerve function, metabolism, and bone strength.

According to the National Institutes of Health, surveys indicate that many Americans don't consume enough magnesium — despite the fact that this important mineral is plentiful in many whole foods (like nuts, fish, and whole-grain breads). Insufficient magnesium intake is linked to cardiovascular disease and diabetes.

The diet that emphasizes a balanced meal plan consisting of nutrient-dense whole foods is a good source of magnesium. Magnesium is notably absent in refined flour — yet another reason to avoid processed foods.

Here are a few good sources of magnesium.

Almonds
Avocado
Cashews
Halibut
Hummus
Lentils
Peanuts
Pumpkin seeds
Spinach
Wheat germ
Whole-grain breads

It's unnecessary to supplement your diet with magnesium unless you have a specific health problem that results in a significant loss of magnesium. Deficiency-causing illnesses include untreated diabetes, alcoholism, severe diarrhea, and chronic or severe vomiting.

Maui Taro Burger

2009-05-20T07:46:00.000-07:00

If you have been searching for a delicious meatless burger option that is soy-free, wheat-free, gluten-free, vegan, all natural, without preservatives or saturated fat, you must try the Maui Taro Burger. It comes in three varieties and you can purchase a 48 patty pack for $105.00 delivered straight to your door. This is a cost of $2.18/burger patty delivered via fed-ex 2 day on ice. These burgers stay good in the freezer for up to three years.

Follow the link below or read the information below.

http://www.hawaiitaro.com/htc_mtb.html

The very best way to cook these burgers is on a charcoal grill. The second best way is in a skillet with a very smal brush of olive oil. Cook the burger until it is crispy all the way around.

"There's nothing in it that you can’t pronounce- only food with no preservatives, no binders, and no additives of any kind."
• Delicious, natural & healthy
• 100% Hawai'i-grown taro
• Only vegetables, herbs & spices.
• Meatless, wheatless, soyless & vegan
• No preservatives
• No cholesterol
• No saturated Fat
• Good source of fiber
• Rich in vitamin A
• Low glycemic index
The Maui Taro Burger is great as a sandwich, with salads, or as a side dish with any entrée. Try the Maui Taro Burger in our savory recipes.Use your imagination!• Tacos • Teriyaki • Wraps • Lasagna• Enchiladas • Parmesan • Stir-Fry

ABOUT HTC
WHAT IS TARO
MAUI TARO BURGER
MTB RECIPES
HTC STORE
ORDER
CONTACT
IN THE NEWS
LINKS

.....................................
~INGREDIENTS ~
Taro, Luau Leaf, Brown Rice, Carrots, Corn, Onions, Sunflower Seeds, Oats, Tomatoes, Canola Oil, Garlic, Sea Salt, Natural Herbs & Spices

WHERE can I find the MAUI TARO BURGER? >>>
WHAT others have to say about our products >>>
VISIT our recipe page >>>

COOKING INSTRUCTIONS~ Sauté frozen Maui Taro Burger in a small amount of oil (or none) for 4-5 minutes on each side until crispy. You can also barbecue, bake or dropit in the toaster.

Hawai'i Taro Co., Inc. Haiku, Maui Hawaii ©2005 hawaiitaro.com

For the Maui Taro Burger, we use the entire plant – root, stalk and leaves. Our special processing delivers a delicious patty with great taste and texture. The purple color in our variety comes from the same substance that gives red wine its color and anti-oxidant properties. Our taro includes the following nutritional benefits:• High in complex carbohydrates and fiber• Excellent source of potassium, calcium, iron and Vitamin A• Non-allergenic and low in fat• A low glycemic index
Lastly, taro is not poi, poi is made from taro.

Sustenex Probiotic

2009-05-13T11:20:00.001-07:00

I was just listening to the John Tesh daily radio show on Lite Rock 99.3 in Orlando, Florida, and he shared some information on the new Sustinex Probiotic. This supplement is sold over the counter and per the advert, is endorsed by Dr. Roizen for IBS.

Podcast from Dr. Roizen
http://twitter.com/sustenex/

I was able to find a reviewer from http://www.dailystrength.org/blog/149-constipation-your-medications that said the following, " I have IBS and have tried a number of remedies, whether it be fiber, a prescribed pill, etc. and the best aide I have now for the bloating and constipation I have from that and as a side effect of some of my medications, I now take Sustinex, a rather new probiotic, which I found at a local supermarket. Works like a charm, with no spasms or nasty cramps.

Ganeden Biotech announced that Sustenex(TM), its all-natural daily probiotic supplement is now available nationwide. Each Sustenex(TM) capsule contains at least 2billion live probiotic cells of GanedenBC30, a proprietary, patented strainof Bacillus coagulans designed to help promote immune and digestivefitness. Sustenex(TM) with GanedenBC30 Probiotic is designed to survive andthrive in the digestive tract delivering ten times more probiotic cellsthan most yogurts. Immune and Digestive Fitness According to health and nutrition experts, taking care of the wholebody, including the gut, is important to good health and successful aging.

Probiotics, or beneficial bacteria, can help counteract insults to thedigestive system from poor diet, age, travel, antibiotic use and stress."Good" and "bad" bacteria maintain a delicate balance in the intestinaltract, which is home to more than 70% of the body's immune system. "We need to start paying more attention to digestive health," saidSteven Pratt, MD, renowned nutrition and lifestyle expert and author ofSuperFoods RX and SuperFoods HealthStyle. "Our digestive system isbombarded with insults every day. Eating a healthy diet is critical, but inorder to create the right balance of good and bad bacteria in the gut tohelp build up defenses we need to look at probiotics." According to Dr.Pratt, to get the full benefits of probiotics, look for a supplement thatcan survive transit through the harsh stomach environment. "Sustenex is agreat choice because it contains Bacillus coagulans, a powerful probioticwith a natural protective shell that shields the bacteria from stomach acidas it moves through your digestive system. Probiotics don't work if theydon't make it to the gut. Choose one that gets the job done," continuedPratt. "A daily probiotic supplement helps achieve a balance in the digestivesystem that we couldn't otherwise meet through diet alone," said GanedenNutrition Advisor Susan Davis, MS RD. In terms of probiotic foods, Davisnoted that yogurt stands out in consumers' minds. "Many people think theycan get all the probiotics they need by eating yogurt, but they're wrong.The live, active cultures in yogurt struggle to make it though the harsh,acidic stomach environment. Probiotics like Bacillus coagulans found inSustenex(TM) survive and successfully colonize the intestinal tract wherethey can do the most good," said Davis. "Just like Omega 3s andmulti-vitamins, probiotics need to become part of our daily healthregimen," Davis continued.

Recently, Dr. Mehmet Oz, M.D. and Dr. Michael Roizen, M.D., authors of the new book YOU: Staying Young, also outlined the importance of havingbeneficial bacteria in your gut for maintaining digestive and immunehealth. In YOU: Staying Young, Drs. Oz and Roizen listed a daily dose of 2billion cells of the probiotic Bacillus coagulans as a choice to consider. Sustenex Sustenex(TM), is an all natural daily supplement developed by GanedenBiotech, containing 2 billion cells of GanedenBC30, which is a patentedstrain of Bacillus coagulans. GanedenBC30 survives the hostile environmentof the stomach, colonizes the intestines, and produces lactic acid, whichare all critical components to the success of a probiotic. "We plan to emphasize the uniqueness of the strain of Bacilluscoagulans that we have identified and patented by branding it GanedenBC30Probiotic," said Ganeden Biotech President Andy Lefkowitz. "The new brandlogo will be visible on the Sustenex(TM) package as a clear identifier ofour unique GanedenBC30 Probiotic. GanedenBC30 has powered our DigestiveAdvantage(TM) product line for consumers with particular digestivedisorders. By placing it in Sustenex(TM), we're now offering the benefitsof GanedenBC30 to consumers interested in probiotics as part of a dailyhealth regimen," continued Lefkowitz. Ganeden Biotech selected Swardlick Marketing Group, a full-servicemarketing and communications agency based in Portland, Maine, to lead anintegrated marketing campaign in support of the national rollout ofSustenex(TM). The campaign will include advertising, promotion and publicrelations. Sustenex(TM) is widely available at Wal-Mart, Walgreens andCVS/pharmacy, select Rite Aid/GNC Live Well(R) stores, Meijer, Longs,Kroger, Stop & Shop, Giant and other retail outlets. Sustenex(TM) is alsoavailable online at drugstore.com, amazon.com and other sites.

Earthlings

2009-05-13T10:46:00.000-07:00

I have ordered the Earthlings movie and plan to watch it on Friday. I will do a review of the movie next week.

I watched the movie Earthlings with a heavy heart. This movie was heartwrenching and eye-opening. Even if you are not opposed to eating the flesh of an animal, when you watch this movie you will think twice before taking a bite of today's farmed meat. The meat in your supermarket today is not of the value or sustinance that was available 20 years ago. Cows are fed steroids to produce the most meat possible, antibiotics to kill the viruses that exist in their surroundings and every time you ingest meat, you are ingesting the medications along with the chemical laced feed they are fed and consume daily.

I will continue this review at a later time.

The Basics on Buckwheat

2009-05-13T10:45:00.001-07:00

The Basics on Buckwheat
Buckwheat is not a type of wheat, nor is it even a grain; it's actually the fruit of a plant related to sorrel and rhubarb. Unlike whole grains, buckwheat is a rich source of all eight essential amino acids — important molecules that help repair tissue and build cells.

Swine Flu

2009-05-13T10:43:00.001-07:00

Swine Flu Vaccine on Horizon

A U.S researcher hopes to have a swine flu vaccine ready for testing in mice in two to three weeks.
And the vaccine could be ready for production in a few months, said Purdue University professor Suresh Mittal.

"We would like to have a vaccine in two to three weeks to start testing in mice," said Mittal, a comparative pathobiology professor in the School of Veterinary Medicine.

Mittal and collaborators at the Centers for Disease Control and Prevention will use a method he developed for dealing with the H5N1 bird flu to accelerate work on the H1N1 swine flu.
They will use a common cold virus to carry a gene of the H1N1 flu virus and stimulate cells to create both antibodies and cell-based protection that will guard against mutated forms of the flu virus.

"The adenovirus is incapable of replicating and does not seem to cause disease in humans," Mittal said in a news release. "That makes it a suitable virus to work with for flu vaccines."
The vaccine Mittal created for the bird flu worked on three different strains isolated over a seven-year period and was described in papers for the Journal of Infectious Diseases and the journal Clinical Pharmacology and Therapeutics.

A number of different institutions, both private and public, are working on a swine flu vaccine.
The latest WHO figures show 2,371 cases of influenza A(H1N1) infections have been reported in 24 countries, not including Brazil and Argentina, which reported their first cases later Thursday. Forty-six people have died, including 44 in Mexico and two in the United States.
"If things go well, and we achieve full-scale production, it will be several months until the vaccine will be available," a spokesman for the CDC cautioned.

Who Knew? Sleep Might Help You Stay Thin?!

2009-05-13T10:41:00.000-07:00

Not Just a Dream: Sleep Might Help You Stay Thin

You can't sleep it off, when it comes to weight, but getting a good night's rest could be at least part of the secret to staying thin, according to a study presented at an international conference on obesity in Amsterdam on Thursday.

"After a bad night's sleep, people ate 550 calories (22 percent) more than normal," said the findings of a study by the European Centre of Taste Science in Dijon in central France.
That amounts to about one large hamburger.

Hunger pangs were higher among a test group who slept four hours the previous night than among those who slept eight hours, stated an extract of the findings.

"These results indicate that sleep deprivation increases food intake and . . . could be a factor promoting obesity," it said.

In another study researchers at the Netherlands' Maastricht University found that children who got less sleep during puberty than when they were younger also gained more weight compared with children whose sleep patterns did not change.

The World Health Organization estimates that about 1.6 billion adults were overweight in 2005. At least 400 million of those were obese.

Cherries- Nature's Antioxidant

2009-05-13T10:36:00.001-07:00

My family and I all eat cherries every single day. We have found the Dole Frozen cherries, which are already pitted are the very sweetest and best on the market. I have been eating cherries for nearly a year now on a daily basis, and the pain I used to experience in my knees in no longer present.

Tart Cherries Boost Antioxidant Activity

Eating one and a half servings of tart cherries could boost the body's antioxidant activity significantly, according to new University of Michigan research reported at the recent Experimental Biology meeting.

In the study, healthy adults ages 18 to 25 who ate a cup and a half of frozen cherries had increased levels of antioxidants, specifically five different anthocyanins, the natural antioxidants that give cherries their red color.

Twelve were assigned randomly to eat either one and a half cups or three cups of frozen tart cherries. Researchers analyzed participants’ blood and urine at regular intervals after they ate the cherries and found increased antioxidant activity for up to 12 hours after eating cherries.
"This study documents for the first time that the antioxidants in tart cherries do make it into the human bloodstream and is coupled with increased antioxidant activity that could have a positive impact," says Sara L. Warber, M.D., co-director of University of Michigan Integrative Medicine, associate professor in the famlly medicine at the U-M Medical School, and principal investigator of the study. "And, while more research is needed, what’s really great is that a reasonable amount of cherries could potentially deliver benefits, like reducing risk factors for heart disease and inflammation."

Previous animal studies have linked cherries and cherry compounds with important benefits, including helping to lower risk factors for heart disease and impacting inflammation. Warber's research team previously has showed that a cherry-enriched diet can lower blood cholesterol levels and reduce triglycerides, an unhealthy type of blood fat, in animals. Other benefits of cherries found in animal studies include reduced body weight and less “belly fat,” the type linked with increased heart disease risk and Type 2 diabetes.

"It’s encouraging when research like ours finds that great-tasting fruit can lead to real-life benefits, continuing to underscore the importance of whole foods in the diet," Warber says.

About 95 percent percent of cherries consumed in the United States are grown here, with most coming from Michigan, Wisconsin, Utah, Washington, Oregon, Pennsylvania, and New York.
Funding for the study was provided by the Cherry Marketing Institute, an organization supported by the North American tart cherry growers and processors

Jiggle Away Harmful Fat

2009-05-13T10:31:00.000-07:00

This was emailed to me today and I thought people might find it of interest.

Jiggle Away Harmful Fat

Vibrating exercise platforms, which are becoming increasingly popular in commercial gyms in Europe and elsewhere, might help people lose the particularly harmful deep "hidden" fat that surrounds abdominal organs and is linked to Type 2 diabetes, high blood pressure, and heart disease.
"We conclude that it would be good to combine aerobic exercise with whole body vibration in a weight loss program," study chief Dirk Vissers, a physiotherapist at the Artesis University College and the University of Antwerp in Belgium, told Reuters Health.
With whole-body vibration training, people do squats, lunges, calf raises, push-ups and sit-ups on a platform that sends mild vibratory impulses through the feet and into the rest of the body. These vibrations make muscles contract rapidly, which builds lean muscle mass. Whole-body vibration training is touted as a more effective method of resistance training. Its true value, however, has been unclear.
To investigate, Vissers and his colleagues divided 79 overweight or obese adults into four groups. One group dieted but did not exercise; another group dieted and did conventional aerobic and general strength training exercises; a third group dieted and engaged in three sessions a week of supervised whole-body vibration training but no aerobic exercise; and the control group did not diet or exercise.
Just over 60 of the participants completed the study, which consisted of a six-month "intervention" period, followed by a six-month period in which they were encouraged to do their best to maintain a healthy diet and exercise regimen.
"Over the year, only the conventional fitness and vibration groups managed to maintain a 5 percent weight loss, which is what is considered enough to improve health," Vissers said at the European Congress on Obesity in Amsterdam, where he presented the study findings Friday.
During the first six months, diet-only participants lost about 6 percent of their initial body weight but could not maintain a 5 percent weight loss in the next six months. Those who dieted and engaged in conventional exercise lost about 7 percent of their initial body weight in the first six months and managed to keep most of it off by the end of the study.
The whole-body vibration participants, on the other hand, lost 11 percent of their body weight during the intervention phase and had maintained a 10.5 percent weight loss by the end of the follow-up period.
The control group gained weight.
"But the biggest surprise," Vissers told Reuters Health, "was that we saw an effect of vibration exercise training on the visceral adipose tissue, which is the intra-abdominal fat that is the most important because it really plays a central role in metabolic syndrome."
The vibration group lost significantly more of this particularly harmful hidden fat during the intervention period than the other groups and was more likely to keep it off during the next six month period.

Top 20 Antioxidant-Rich Foods

2009-05-07T09:22:00.000-07:00

Top 20 Antioxidant-Rich Foods
Trying to add more disease-fighting antioxidants into your diet? The following 20 foods contain the highest antioxidant concentration.
Pomegranates
Small red beans (dried)
Wild blueberries
Red kidney beans
Pinto beans
Blueberries (cultivated)
Cranberries
Artichokes (cooked)
Blackberries
Prunes
Raspberries
Strawberries
Red Delicious apples
Granny Smith apples
Pecans
Sweet cherries
Black plums
Gala apples
Black beans (dried)
Plums
Antioxidants are naturally occurring nutrients that help prevent heart disease, cancer, and the effects of aging. Little is actually known about how antioxidants work or what makes them function best. Scientists believe that some antioxidants are more potent than others, and their potency can be affected by cooking or digestion. For example, the antioxidants in blueberries lose their potency when cooked, while the antioxidants in tomatoes become more potent when cooked.
So use this list to find antioxidant-rich foods, but for the best nutritional outcome, eat them in a wide variety.

Best Fast Food Salads

2009-05-07T09:18:00.000-07:00

Salad Hall of Fame

Now that you’ve been warned of the greenest nutrition follies in the nation, here are seven salads worthy of their healthy reputation.

McDonald’s Premium Asian Salad with Grilled Chicken300 calories10 g fat (1 g saturated)890 mg sodium

Panera Classic Café Salad400 calories11 g fat (1.5 g saturated)270 mg sodium

Au Bon Pain Butternut Squash Salad280 calories6 g fat (4 g saturated)570 mg sodium

Jack in the Box Southwest Chicken Salad with Grilled Chicken Strips310 calories12 g fat (5 g saturated)840 mg sodium

Carl’s Jr. Charbroiled Chicken Salad330 calories8 g fat (3.5 g saturated)580 mg sodium

Denny’s Grilled Chicken Salad Deluxe290 calories10 g fat (5 g saturated)770 mg sodium

Arby’s Martha’s Vineyard Salad272 calories9 g fat (4 g saturated)609 mg sodium

Secrets That Restaurants Don't Want You To Know

2009-05-07T09:15:00.000-07:00

Secrets That Restaurants Don't Want You To Know Posted Mon, Sep 08, 2008, 7:00 pm PDT
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Restaurants have one major purpose: to stuff you with as much food as they possibly can. If they do that, they achieve their primary business goal, which is to lighten your wallet.
But while they’re doing that, they’re also using their best marketing tricks, craftiest numerical switcheroos, and most dastardly dietary stratagems to swap unhealthy, cheap ingredients for more expensive, wholesome ones. The result: bloated bottom lines — for their budgets, and for their customers. But we don’t want to let that happen to you, which is why we’ve spent the last two years researching all the ways restaurants try to sabotage your food choices. Below you’ll find a sampling of the fruits of our long labor: some of the new secrets the restaurant-chain gang doesn’t want you to know. They’re only a few of the many ways restaurants fatten up their customers for the sales slaughter. Heed the warnings and you (and your family) can make it through the drive-thru alive.

1. Baskin-Robbins doesn't want you to know that..... Sometimes a drink can have fruit in the title, but not in the cup. For instance, the top four ingredients in its Blue Raspberry Fruit Blast were Sierra Mist soda, water, sugar, and corn syrup. Since we first called the company out on this fruitless horror, Baskin-Robbins discontinued the Blue Raspberry Fruit Blast. The company also began listing all nutrition and ingredient information online. We call that progress. If you’re looking for a real fruit smoothie, visit Jamba Juice. Just remember to check those calorie counts, so you don’t over-indulge.

2. Papa John's doesn't want you to know that... Unlike rival chains such as Domino's, it has made little effort to introduce healthier options. After we goaded them on their slow pace of innovation, Papa John's did introduce whole grain wheat crust pizzas last May. Now, if only Papa would toss a thin-crust version into the mix and alter the recipe for sides like cheesesticks, which are loaded down with more than 2,900 milligrams of sodium!

3. Fuddruckers doesn't want you to know... The fat content of its 1-pound burgers. We contacted our local Fuddruckers restaurant and were told that the nutritional information was available on the chain's Web site (it's not). The corporate office later responded that providing such information would be "very extensive and timely." We're pretty sure he meant "very expensive and time-consuming." How's that for a Freudian slip?

4. Panera Bread doesn't want you to know that... The synthetic food colorings in its pastries have been linked to irritability, restlessness, and sleep disturbances in children. And British researchers found that artificial food colorings and preservatives in the diets of 3-year-olds caused an increase in hyperactive behavior. The same ingredients appear in fast-food items like mayonnaise, M&M Blizzards, and McDonald's shakes.
On Panera's Web site, you can track down calories, fat, sugar, and other nutritional numbers. If you look hard enough you'll find ingredient lists, too — and note that a few items still contain artificial coloring. Disappointing. If you want to cut out the artificial stuff entirely, head over to Chipotle: The restaurant uses no artificial colorings or flavorings. Just make sure you saw their burritos, which can have more than 1,000 calories, in half.

5. Chevy's Fresh Mex doesn't want you to know ... How its tortillas stack up nutritionally. The chain says it provides "nutritional information regarding calories, fat, protein & carbohydrates for some of our most popular items" — the chicken, steak, and shrimp fajitas, for example — on its Web site. But the numbers provided don't include the tortilla: an essential component typically bloated with fat and carbs. When we called a New York Chevy’s for more information, a server told us he couldn't find that info on the in-house menu, either, which would seem to be a violation of New York city regulations. He did direct us to the same misleading nutritional information on the company's Web site. Gee, thanks.

6. Applebee’s, IHOP, Olive Garden, Outback, Red Lobster, and T.G.I. Friday’s don’t want you to know ... The nutritional impact of their dishes. Despite the fact that we continued to pester each company, they all were mum about their nutritional information. So we had it nutritionally analyzed on our own. We may not be in this fix for long, however. New York City regulations that went into effect in July require all restaurants with 15 or more branches nationally to post calorie counts on their menus.
After tracking down every last dish, we can see what they were hiding: At Friday’s, no fewer than nine sandwiches and 10 appetizers topple the 1,000-calorie barrier; at IHOP, the “healthiest” entrée-size salad has a staggering 1,050 calories; and at Outback, even a simple order of salmon will wipe out 75% of your day’s caloric allotment.
For more restaurant industry secrets that will freak the weight right off of you, check out these other dubious restaurant secrets that are being hidden from you!

Coffee Creamer

2009-05-07T09:13:00.000-07:00

Getting Creamed at the Office?Nutrition Action Healthletter Weighs Coffee Creamers
WASHINGTON—The nutrition label on the powdered Coffee-mate in your office kitchen might list 10 calories and just a half a gram of saturated fat. Those sound like reassuringly low levels of both. But use a more realistic tablespoon-size serving instead of the miserly teaspoon the Food and Drug Administration allows—and unround the rounded down numbers on the label—and you’re looking at 45 calories and three grams of heart-harmful saturated fat. Have three of four servings of your office coffee thusly “creamed” and you’ve stealthily consumed half a day’s saturated fat.
But the liquid version of Coffee-mate—flavored or Original—is worse. Instead of using the coconut and palm kernel oils Nestlé employs in the powdered version, the liquid versions use partially hydrogenated soybean or cottonseed oil. Three mugs of coffee with that (and without Nestlé’s innovative arithmetic) delivers 1.86 grams of saturated fat , not to mention the 2.76 grams of trans fat—which is more than an entire day’s worth of the kind of fat that raises your bad cholesterol and lowers your good cholesterol.
A review of coffee creamers entitled “Are You Getting Creamed?” appears in the April issue of the 900,000-circulation Nutrition Action Healthletter, published by the nonprofit Center for Science in the Public Interest.
“Anyone glancing at the Nutrition Facts label for most of these coffee creamers would have a false sense of security,” said CSPI nutrition director Bonnie Liebman.
Several iterations of Coffee-mate and other brands are lower in saturated and trans fat. But ’s only “Best Bite” ratings go to International Delight Fat Free and Silk liquid creamers, as well as plain old fat-free, 1%, 2%, or even whole milk, and the successful fat-free half & half made by Land O’Lakes and some store brands.

Hydrogen Peroxide Therapy.

2009-05-07T08:10:00.000-07:00

This is a must read for everyone. I was emailed recently with what I call a teaser email. It said there was a one minute cure. I worked hard to determine what the one minute cure was and found out it was Hydrogen Peroxide. The information below was taken from www.moldsurvivor.com There are different grades of hydrogen peroxide and in the article below you will find out it is useful as a cleaning agent as well as a food grade product. It can even replace chlorine in a swimming pool.

Check it out.

The Many Benefits of Hydrogen Peroxide
By Dr. David G. Williams
For laundry and detox below(Original title: Hydrogen Peroxide - Curse or Cure?)When it comes to hydrogen peroxide therapy there seems to be only two points of view. Supporters consider it one of the greatest healing miracles of all time. Those opposed feel its ingestion is exceptionally dangerous, and only the foolhardy could think of engaging in such behavior. Before either condemning or endorsing hydrogen peroxide, let's take a real close look at what we're dealing with.If any substance is interesting, it's hydrogen peroxide. Hydrogen peroxide should really be called hydrogen dioxide. Its chemical formula is H2O2. It contains one more atom of oxygen that does water (H20). By now everyone's aware of the ozone layer that surrounds the earth. Ozone consists of three atoms of oxygen (03). This protective layer of ozone is created when ultraviolet light from the sun splits an atmospheric oxygen molecule (02) into two single, unstable oxygen atoms. These single molecules combine with others to form ozone (03). Ozone isn't very stable. In fact, it will quickly give up that extra atom of oxygen to falling rainwater to form hydrogen peroxide (H202). (Bear with me: all this chemistry mumbo jumbo I'm going through actually will help you understand the importance of hydrogen peroxide.) Helps PlantsIt is this hydrogen peroxide in rainwater that makes it so much more effective than tap water when given to plants. With the increased levels of atmospheric pollution, however, greater amounts of H202 react with air-borne toxins and never reach the ground. To compensate for this, many farmers have been increasing crop yields by spraying them with diluted hydrogen peroxide (5 to 16 ounces of 35% mixed with 20 gallons of water per acre). You can achieve the same beneficial effect with your house plants by adding 1 ounce of 3% hydrogen peroxide (or 16 drops of 35% solution) to every quart of water you give your plants. (It can also be made into an excellent safe insecticide. Simply spray your plants with 8 ounces of 3% peroxide mixed with 8 ounces of white sugar and one gallon of water.)
Hydrogen peroxide is odorless and colorless, but not tasteless. When stored under the proper conditions, it is a very stable compound. When kept in the absence of light and contaminants, it dismutates (breaks down) very slowly at the rate of about 10% a year. (This can be slowed even further by storing the liquid in the freezer.) It boils at 152 degrees C and freezes at minus 2 degrees C.When exposed to other compounds hydrogen peroxide dismutates readily. The extra oxygen atom is released leaving H20 (water). In nature oxygen (02) consists of two atoms--a very stable combination. A single atom of oxygen, however, is very reactive and is referred to as a free radical. Over the past several years, we've continually read that these free radicals are responsible for all types of ailments and even premature aging. What many writers seem to forget, however, is that our bodies create and use free radicals to destroy harmful bacteria, viruses, and fungi. In fact, the cells responsible for fighting infection and foreign invaders in the body (your white blood cells) make hydrogen peroxide and use it to oxidize any offending culprits. The intense bubbling you see when hydrogen peroxide comes in contact with a bacteria-laden cut or wound is the oxygen being released and bacteria being destroyed. The ability of our cells to produce hydrogen peroxide is essential for life. H202 is not some undesirable by-product or toxin, but instead a basic requirement for good health.
Newer research indicates we need hydrogen peroxide for a multitude of other chemical reactions that take place throughout the body. For example, we now know that vitamin C helps fight infections by producing hydrogen peroxide, which in turn stimulates the production of prostaglandins. Also lactobacillus found in the colon and vagina produce hydrogen peroxide. This destroys harmful bacteria and viruses, preventing colon disease, vaginitis, bladder infections and a host of other common ailments. (Infect Dis News Aug.8,91:5). When lactobacillus in the colon or vaginal tract have been overrun with harmful viruses, yeast, or bacteria, an effective douche or enema solution can be made using 3 tablespoons of 3% H202 in 1 quart of distilled water. Keep in mind, however, that a good bacterial flora must always be re-established in theses areas to achieve lasting results.

Aerobic versus AnerobicWhile we are discussing enemas and douches, there is another misconception about H202 I need to address. The friendly bacteria in the colon and vagina are aerobic. In other words, they flourish in high oxygen environments and thrive in the presence of oxygen rich H202. On the other hand, most strains of harmful bacteria (and cancer cells) are anaerobic and cannot survive in the presence of oxygen or H202. We can agree that hydrogen peroxide produced within individual body cells is essential for life. And no one doubts its effectiveness when it comes to treating infections topically. The controversy deals with ingesting the substance orally or introducing it into the body intravenously. The dispute has been going on for decades, and considering the attitude of our medical community, it will continue for many more decades to come.
I'll admit I was skeptical when I first learned about using H202 orally or intravenously. This healthy dose of skepticism, however, lead to a great deal of investigation, clinical work and experimentation. And while I realize a large majority of readers will probably never be convinced that H202 is a safe and effective compound, I am. Hydrogen peroxide is safe, readily available and dirt cheap. And best of all, it works! No one yet fully understands the complete workings of hydrogen peroxide. We do know that it is loaded with oxygen. (A pint of the food-grade 35% solution contains the equivalent of 130 pints of oxygen. A pint of 3% hydrogen peroxide found at the local drugstore contains 10 pints of oxygen. And a pint of the 6% solution used to bleach hair contains 20 pints of oxygen.) We also know that when H202 is taken into the body (orally or intravenously) the oxygen content of the blood and body tissues increases dramatically. Early researchers felt these increases were simply due to the extra oxygen molecule being released. This doesn't however, appear to be the case.
Only very diluted amounts of H202 are ever introduced into the body. The small amount of oxygen present couldn't be solely responsible for the dramatic changes that take place. Dr. Charles Farr, a strong proponent of intravenous use, has discovered another possible answer. Dr. Farr has shown that hydrogen peroxide stimulates enzyme systems throughout the body. This triggers an increase in the metabolic rate, causes small arteries to dilate and increase blood flow, enhances the body's distribution and consumption of oxygen and raises body temperature (Proceedings of the International Conference on Bio-Oxidative Medicine 1989, 1990, 1991).
Father Richard WillhelmWe are just beginning to learn exactly how H202 works. It was reported to work as far back as 1920. The English medical journal, Lancet, then reported that intravenous infusion was used successfully to treat pneumonia in the epidemic following World War I. In the 1940's Father Richard Willhelm, the pioneer in promoting peroxide use, reported on the compound being used extensively to treat everything from bacterial-related mental illness to skin disease and polio. Father Willhelm is the founder of "Educational Concern for Hydrogen Peroxide" (ECHO, a nonprofit organization dedicated to educating the public on the safe use and therapeutic benefits of hydrogen peroxide.) Much of the interest in hydrogen peroxide waned in the 1940's when prescription medications came on the scene. Since that time there has been little economic interest in funding peroxide research. After all, it is dirt cheap and non-patentable. Even still, in the last 25 years, over 7,700 articles relating to hydrogen peroxide have been written in the standard medical journals. Thousands more, involving its therapeutic use, have appeared in alternative health publications. The number of conditions helped by hydrogen peroxide is astounding. The reported dangers and side effects are few and often conflicting.
EmphysemaLet's look at several conditions that seem to respond especially well to H202 therapy. First, keep in mind that there are two methods of administering the peroxide-1) orally and 2) intravenously. While most conditions respond remarkably to oral ingestion, emphysema is one condition in which intravenous infusion can be a godsend. Emphysema involves destruction of the alveoli (the small air sacs in the lungs). Although chemical fumes and other irritants can cause the destruction, it is most often the result of smoking. As the disease progresses, the patient finds it more and more difficult to breathe. A wheel chair and supplemental oxygen become necessary as the disease progresses. Lack of adequate oxygen reaching the tissues forces the heart to pump more forcefully. This leads to high blood pressure, enlargement of the heart itself and eventually heart failure. Conventional medicine offers little help for emphysema. There is no cure. The best that can be hoped for is symptomatic relief and the prevention of any serious complications that might result in death. H202 therapy can offer more. Using 1 ounce of 35% peroxide per 1 gallon of non-chlorinated water in a vaporizer improves nighttime breathing tremendously. But intravenous infusion holds the real key to relief. It has the ability to cleanse the inner lining of the lungs and restore the ability to breathe.
We continue to hear the same story from Dr. Farr and others who use intravenous infusion for emphysema and congestive lung problems. Within minutes oxygen from hydrogen peroxide begins to bubble up between the membrane lining the lungs sacs and the accumulated mucus. (Dr. Farr refers to this as the "Alka-Seltzer effect.") The patient begins to cough and expel the material that has accumulated in the lungs. The amount of bubbling, coughing, and cleansing can be regulated by simply turning the H202 on and off. As the peroxide clears the lung surface and destroys the bacterial infections, the patient regains the ability to breath more normally. We continue to receive reports from patients for whom the technique has improved breathing so much that a wheelchair and supplemental oxygen are no longer needed. If you would like to find a doctor in your area trained in the use of intravenous H202 infusion, contact the International Bio-Oxidative Medicine Foundation (IBOM), P.O. Box 13205, Oklahoma City, OK 73113 at (405) 478-4266. They can provide names and addresses of doctors using the procedure in your area.
If emphysema were the only ailment successfully treated with H202 therapy, it would still rank as one of the top health discoveries of all time. Fortunately, H202 works wonders on a multitude of health problems. It does so by increasing tissue oxygen levels. A closer look at how we have decreased the availability of external and internal oxygen, will show you just how important this can be. If you were not too occupied with trying to hide dissection specimens in the other student's desks, you might remember from elementary science courses that our atmosphere contains about 20% oxygen. That is under ideal circumstances. It has recently been reported that in many of our more polluted cities, there levels have dropped to around 10%! (I have already mentioned how less hydrogen peroxide-containing rain is reaching the earth's surface. With increased pollution it is reacting with airborne toxins before it even reaches the ground.) And everyone, by now, knows the oxygen-generating rain forests are being destroyed worldwide, which further reduces available oxygen. Internal oxygen availability is also under attack.
Chlorination of drinking water removes oxygen. Cooking and over-processing of our foods lowers their oxygen content. Unrestrained antibiotic use destroys beneficial oxygen-creating bacteria in the intestinal tract. Dr. Johanna Budwig of Germany has shown that for proper cellular utilization of oxygen to take place, our diets must contain adequate amounts of unsaturated fatty acids. Unfortunately, the oils rich in these fatty acids have become less and less popular with the food industry. Their very nature makes them more biologically active, which requires more careful processing and gives them a shorter shelf-life. Rather than deal with these challenges, the food industry has turned to the use of synthetic fats and dangerous processes like hydrogenation.
It's obvious that our oxygen needs are not being met. Several of the most common ailments now affecting our population are directly related to oxygen starvation. Asthma, emphysema, and lung disease are on the rise, especially in the polluted metropolitan areas. Cases of constipation, diarrhea, intestinal parasites and bowel cancer are all on the upswing. Periodontal disease is endemic in the adult population of this country. Cancer of all forms continues to increase. Immune system disorders are sweeping the globe. Chronic fatigue, "Yuppie Flu" and hundreds of other strange viral diseases have begun to surface. Ironically, many of the new "miracle" drugs and nutritional supplements used to treat these conditions work by increasing cellular oxygen (oftentimes through H202 formation). For example, the miracle nutrient, Coenzyme Q10, helps regulate intercellular oxidation. Organic germanium, which received considerable publicity not too long ago, also increases oxygen levels at the cellular level. And even substances like niacin and vitamin E promote tissue oxidation through their dilation of blood vessels.
Hydrogen peroxide is only one of the many components that help regulate the amount of oxygen getting to your cells. Its presence is vital for many other functions as well. It is required for the production of thyroid hormone and sexual hormones. (Mol Cell Endocrinol 86;46(2): 149-154) (Steroids 82;40(5):5690579). It stimulates the production of interferon (J Immunol 85;134(4):24492455). It dilates blood vessels in the heart and brain (Am J Physiol 86;250 (5 pt 2): H815-821 and (2 pt 2):H157-162). It improves glucose utilization in diabetics (Proceedings of the IBOM Conference 1989, 1990, 1991). The closer you look at hydrogen peroxide, the less surprising it becomes that it can help such a wide variety of conditions.
The following is only a partial listing of conditions in which H202 therapy has been used successfully. (Many of these conditions are serious, if not life-threatening. As always, I would highly recommend seeking the advice and guidance of a doctor experienced in the use of these techniques.)
Allergies
Altitude Sickness
Alzheimer's
Anemia HIV
Arrhythmia
Asthma
Bacterial
Bronchitis
Cancer
Candida
Cardiovascular Disease
Cerebral Vascular Disease
Chronic
Detoxing
Diabetes Type 11
Diabetic Gangrene
Diabetic Retinopahty
Digestion Problems
Epstein-Barr Infection
Emphysema
Food Allergies
Fungal Infections, including Yeast
Gingivitis
Headaches
Herpes Simplex
Herpes Zoster
Infection
Influenza
Insect Bites
Infections
Liver Cirrhosis
Lupus Erythematosis
Multiple Sclerosis
mycotoxicosis
Parasitic Infections
Parkinsonism
Periodontal Disease
Pain Prostatitis
Rheumatoid Arthritis
Shingles
Sinusitis
Sore Throat
Ulcers
Viral Infections
Warts

Grades of Hydrogen PeroxideHydrogen peroxide is available in various strengths and grades.
A) 3.5% Pharmaceutical Grade: This is the grade sold at your local drugstore or supermarket. This product is not recommended for internal use. It contains an assortment of stabilizers which shouldn't be ingested. Various stabilizers include: acetanilide, phenol, sodium stanate and tertrasodium phosphate.B) 6% Beautician Grade: This is used in beauty shops to color hair and is not recommended for internal use.
C) 30% Reagent Grade: This is used for various scientific experimentation and also contains stabilizers. It is also not for internal use.
D) 30% to 32% Electronic Grade: This is used to clean electronic parts and not for internal use.
E) 35% Technical Grade: This is a more concentrated product than the Reagent Grade and differs slightly in that phosphorus is added to help neutralize any chlorine from the water used to dilute it.
F) 35% Food Grade: This is used in the production of foods like cheese, eggs, and whey-containing products. It is also sprayed on the foil lining of aseptic packages containing fruit juices and milk products. THIS IS THE ONLY GRADE RECOMMENDED FOR INTERNAL USE. It is available in pints, quarts, gallons or even drums. It is rare to find, but highly suggested.
UPDATE-MH IS NOW HAPPY TO OFFER THIS PRODUCT DUE TO CONSUMER DEMAND ON OUR MH SOLUTIONS RESOURCE SITE
Suggested methods of use

Laundry

Nizoral shampoo
Borax
35% Food h2o2
Laundry detergent

Take 2 Tblsp. Nizoral shampoo and mix with warm water as washing machine fills up with water. Add 1 cup borax, 1 cup 35% Food h2o2, and regular amount of laundry detergent. After water has mixed the above ingredients, add clothing.
Rinse two times. Add fabric softener, if desired during second rinse cycle.

Either line dry or in dryer, but ensure all fabric is extremely dry before using.

Bath Detox

Add one cup 35% Food h2o2 to a very warm bath, along with ½ cup Epsom salts. Lie in tub for thirty minutes. Top off water to keep tub warm. Enjoy.
G) 90%: This is used as an oxygen source for rocket fuel.
Only 35% Food Grade hydrogen peroxide is recommended for internal use. At this concentration, however, hydrogen peroxide is a very strong oxidizer and if not diluted, it can be extremely dangerous or even fatal. Any concentrations over 10% can cause neurological reactions and damage to the upper gastrointestinal tract. There have been two known fatalities in children who ingested 27% and 40% concentrations of H202. Recently, a 26 month old female swallowed one mouthful of 35% H202. She immediately began vomiting, followed by fainting and respiratory arrest. Fortunately, she was under emergency room care and although she experienced erosion and bleeding of the stomach and esophagus, she survived the incident. When she was re-examined 12 days later, the areas involved had healed (J Toxicol Clin Toxicol 90;28(1):95-100).
35% Food Grade H202 must be
1) handled carefully (direct contact will burn the skin--immediate flushing with water is recommended).
2) diluted properly before use. 3) stored safely and properly (after making a dilution the remainder should be stored tightly sealed in the freezer).
One of the most convenient methods of dispensing 35% H202 is from a small glass eye dropper bottle. These can be purchased at your local drugstore. Fill this with the 35% H202 and store the larger container in the freezer compartment of your refrigerator until more is needed. Store the eye dropper bottle in the refrigerator. The generally recommended dosage is outlined in the chart below. The drops are mixed with either 6 to 8 ounces of distilled water, juice, milk or even aloe vera juice or gel. (Don't use chlorinated tap water to dilute the peroxide!)
Suggested ProtocolThe program outlined is only a suggestion, but it is based on years of experience, and reports from thousands of users. Those who choose to go at a slower pace can expect to progress more slowly, but that certainly is an option. The program is not carved in stone and keep in mind that it can be adapted to fit individual needs. Individuals who have had transplants should not undertake an H202 program. H202 stimulates the immune system and could possibly cause a rejection of the organ.
Day # -Number of Drops/ Times Per Day1 - 3 32 - 4 33 - 5 34 - 6 35 - 7 36 - 8 37 - 9 38 - 10 39 - 12 310 - 14 311 - 16 312 - 18 313 - 20 314 - 22 315 - 24 316 - 25 3
Maintenance DosageIn most situations after the above 21 day program, the amount of H202 can be tapered off gradually as follows:25 drops once every other day for 1 week25 drops once every third day for 2 weeks25 drops once every fourth day for 3 weeks
This can then be reduced to between 5 and 15 drops per week based on how one feels. Those with more serious problems will often benefit from staying on 25 drops three times a day for one to three weeks, then tapering down to 25 drops two times daily until the problem is resolved (possibly as long as six months). Those with chronic systemic Candidiasis may need to start with 1 drop three times a day, then 2 drops three times a day before starting the above schedule. It is important that H202 be taken on an empty stomach. This is best accomplished by taking it either one hour before meals or three hours after meals. If there is food in the stomach, the reaction of H202 on any bacteria present may cause excess foaming, indigestion, and possibly even vomiting. Additionally, some animal research indicates that when H202 given orally combines with iron and small amounts of vitamin C in the stomach, hydroxyl radicals are created (J Inorg Biochem 89;35(1):55-69). The bleach-like aftertaste of H202 can be lessened by chewing one of the sugar-free cinnamon gums. Some individuals taking H202 immediately before bedtime have a difficult time getting to sleep. This is probably due to a sense of alertness triggered by an increase of oxygen at the cellular level. The oral dosage schedule is basically the same for all conditions. There are several points to keep in mind, however.
Some individuals may experience upset stomach. If this occurs it is recommended that one not stop the program, but rather remain at the current dosage level or reduce it to the previous level until the problem stops. (Some patients have been able to solve the nausea problem by taking three or four lecithin capsules at the same time they take the H202.) During the program it's not uncommon to experience what is known as a healing crisis. As dead bacteria and toxins are released from your body it may temporarily exceed your capacity to eliminate them quickly enough. In some individuals this overload may cause fatigue, diarrhea, headaches, skin eruptions, cold or flu-like symptoms, and/or nausea. One should not discontinue using the peroxide to stop this cleansing. By continuing the program, toxins will clear the body sooner and this healing crisis will pass rather quickly.
If you are not already taking vitamin E and an acidophilus product, I recommend starting them before going on H202. Vitamin E can make more efficient use of any oxygen available and acidophilus will help re-establish the beneficial bacterial flora in the lower bowel and also help in the internal production of hydrogen peroxide.
Making and Using 3% Solutions of H202A 3.5% solution can be made quite easily by first pouring 1 ounce of 35% H202 into a pint jar. To this add 11 ounces of distilled water. This will make 12 ounces of 3.5% H202. 3.5% H202 has a variety of medicinal uses.
1. Three tablespoons mixed with a quart of non-chlorinated water makes a good enema or douche formula.2. It can be used full strength as a mouthwash or mixed with baking soda for toothpaste.3. It can be used full strength as a foot bath for athlete's foot. (Diabetics have found relief from circulation problems by soaking their feet in 1 pint of 3% peroxide mixed with 1 gallon of warm, non-chlorinated water for 30 minutes nightly.)4. A tablespoon added to 1 cup of non-chlorinated water can be used as a nasal spray. Depending on the degree of sinus involvement, one will have to adjust the amount of peroxide used. I have seen some who can use it at the full 3% strength and others who had difficulty with using a few drops and mixed with a cup of water.5. 3.5% H202 can be added to pets drinking water at the rate of 1 ounce per quart of non-chlorinated water. Sick cattle reportedly benefit from 1 pint (of 3%) to each 5 gallons of water. (Chickens and cows have remained healthy by using 8 ounces of 35% H202 per 1,000 gallons of drinking water.)
If you are looking for a physician who utilizes hydrogen peroxide therapy go to our physicians/treatments tab and conduct a search in your state. Ask if those physicians utilize such techniques as H202 is not declared legal in all states. You should also be aware that there are now numerous hydrogen peroxide products on the market but we recommend 35% H202 for several reasons listed below on our solutions resource. Some are simply peroxide that has been flavored and mixed with sea minerals, aloe vera, inner tree bark or other ingredients to make the peroxide more palatable (Superoxy, Oxy Toddy, etc.). There is also available on this site.
Others claim to have developed products that deliver more oxygen than does simple hydrogen peroxide (Aerox, Anti-Oxid-10, Di-Oxychloride, Aerobic 07, Aqua Pure, etc.). Basically you'll end up paying a small fortune and at best achieving the same results you can get for pennies by using hydrogen peroxide.
ConclusionHydrogen peroxide is one of the few simple miracle substances still available to the public. Its safety and multiple uses ranks it right up there with DMSO. If you've never used either of these compounds you are overlooking two of the most powerful healing tools ever discovered. Most of us started on hydrogen peroxide shortly after birth. Not only does mother's milk contain high amounts of H202, the amount contained in the first milk (colostrum) is even higher. This seems only reasonable now that we know one of its main functions is to activate and stimulate the immune system. Although I am a strong supporter of H202 therapy, I am not suggesting that everyone needs to be using it. There are probably some individuals whose health and well-being would not be enhanced with hydrogen peroxide. But there are also millions of others who are suffering needlessly because they either do not know about hydrogen peroxide or they have been misinformed about its use.

Chocolate May Boost Your Brain Power!!!

2009-05-07T08:06:00.001-07:00

Girls, this is for you.

1. Chocolate May Boost Brain Power and Fight Fatigue
The next time your energy slumps, but you need to be sharp, a cup of hot chocolate might be just the boost you need.
That’s because flavanols, which are chemicals plentiful in dark chocolate, fight fatigue and hone mental sharpness, according to scientists at the Brain, Performance and Nutrition Center at Northumbria University in Newcastle, UK.
Researchers gave 30 people a series of math tests before and after having either a flavanol-loaded chocolate drink or a placebo beverage. On a test that required repeatedly subtracting numbers, volunteers who got the flavanol-rich drink performed better than those drinking the dummy drink. In addition, the flavanols seemed to offset the fatigue from the intense mental concentration.
“We asked them about their mental fatigue, and that increased, but the cocoa offset that increase,” said researcher Crystal Haskell.
The brain-boosting effect is tied to flavanols’ ability to dilate blood vessels, allowing more blood to reach important areas of the brain.
The study also found that a 500 mg dose of flavanols worked best. That’s the equivalent of five bars of chocolate, so researchers are trying to discover whether lower levels work as well.
“The amounts we were giving them were more than you would get from eating small amounts in diet,” said co-researcher David Kennedy, “But there is quite a bit of evidence showing that general consumption over time is protective against neurodegenerative disease and decline in cognitive function.”
Flavanols are also found in red wine, olive oil, broccoli, blueberries, tea, and onions. They’ve been linked to lowering the risk of cardiovascular disease, diabetes, and brain function.

Best and Worse Sandwiches from the "Eat This, Not That" books

2009-05-07T08:00:00.000-07:00

If you are like me, sometimes it feels like the food industry is out to harm us in every way possible in the name of PROFIT. I do not advocate eating meat, but for those of you reading this that are not vegetarian, and need some advice on eating outside of the home, the following information may be of help to you in finding a healthy option for breakfast or lunch.

WORST BREAKFAST SANDWICH
Au Bon Pain Sausage, Egg and Cheddar on Asiago Bagel810 calories47 g fat (23 g saturated, 0.5 g trans)58 g carbs1,540 mg sodium A healthy breakfast sandwich can be a great start to your day—the protein-packed eggs and meat will keep you feeling fuller longer. But Au Bon Pain’s breakfast bagel isn’t what we had in mind. Cut calories by switching to bacon and Swiss there, and cut carbs by choosing an English muffin over a bagel, roll, or croissant.

EAT THIS, INSTEAD!Scrambled Eggs Tomato and Spinach Wrap390 calories15 g fat (4 g saturated)47 g carbs650 mg sodium
(For other early morning sandwiches to dodge at home, check out THIS list of the 12 worst breakfast foods at the supermarket.)

WORST TURKEY SANDWICHAtlanta Bread Company Turkey Bacon Rustica960 calories56 g fat (19 g saturated)62 g carbs2,480 mg sodium Sandwiches shouldn’t top much more than 500 calories; this one gobbles up almost half your daily allowance. While it’s loaded with protein, it’s also packed with saturated fat and more than a day’s worth of sodium (the blame falls largely on the one-two punch of mayo and pesto).

EAT THIS, INSTEAD!Turkey on Nine Grain370 calories6 g fat (2 g saturated)50 g carbs1,240 mg sodium

WORST STEAK SANDWICHQuizno’s Prime Rib Cheesesteak Sub, Large1,490 calories92 g fat (22.5 g saturated, 2 g trans)102 g carbs2,620 mg sodium At 670 calories, even the small version of this sub is pushing the bounds of reasonable consumption. But in this big guy, you’re taking in a day’s worth of sodium, along with a day’s worth of saturated fat, and nearly a whole day’s caloric intake as well. A survival strategy for eating at Quiznos: If you’re going to order a sub, order it small and without dressing or cheese. Better yet, skip the subs altogether in favor of the more restrained Sammies. You’d be better off with two of them than with most regular-sized sandwiches at Quiznos.

EAT THIS, INSTEAD!Bistro Steak Melt Flatbread Sammie280 calories13 g fat (4 g saturated)26 g carbs645 mg sodium

WORST GRILLED CHICKEN SANDWICHRomano’s Macaroni Grill Grilled Chicken and Artichoke Sandwich1,260 calories80 g fat (17 g saturated)71 g carbs2,990 mg sodium Most people know by now that grilled equals good in the world of chicken, but Romano’s somehow manages to challenge that well-established nutritional tenet. The heavy-handed Italian chain takes two reasonable foods—lean chicken and nutrient-rich artichoke—and turns them into a monster of a fat-laden sandwich that comes with almost a day-and-a-half’s worth of sodium and the caloric equivalent of 27 chicken McNuggets.

EAT THIS, INSTEAD!Pollo Magro 320 calories5 g fat (1.5 g saturated)29 g carbs1,630 mg sodium

WORST FRIED CHICKEN SANDWICHChili’s Cajun Crisper Bites Sandwich1,410 calories79 g fat (18 g saturated)124 g carbs3,930 mg sodium Words on the Chili’s menu to avoid: “Cajun” and “Crisper.” In Chili’s land, they translate to fat- and calorie-packed sauces and frying oil. Put them between two slices of bread, and you’ve got one of the worst sandwiches we’ve found on all counts—with the sodium equivalent of 120 saltine crackers and the same number of calories as you’ll find in 56 strips of bacon. Taste the same bold flavors and save more than 1,000 calories and 2,000 milligrams of sodium by opting for the Fajita Pita instead.

EAT THIS, INSTEAD!Fajita Pita Chicken380 calories12 g fat (2 g saturated)1570 mg sodium WORST VEGGIE SANDWICHBlimpie Special Vegetarian 12 Inch1,186 calories60 g fat (19 g saturated)131 g carbs3,532 mg sodium “Vegetarian” doesn’t automatically translate to “healthy” (the same holds true for salads—check out this list of America’s worst salads to see what we means). Sure, this sandwich has vegetables, but it’s also loaded with fatty oils and sauce, and it’s on bread that’s 12 inches long. No wonder it contains over half a day’s worth of calories and an explosion of carbs. Portion control is key to keeping weight off. Your strategy with this sandwich: Share it with a Little League team.

EAT THIS, INSTEAD!VeggieMax 6 Inch522 calories20 g fat (6 g saturated)56 g carbs1,272 mg sodium

WORST “HEALTHY” SANDWICHNoah’s Deli Chicken Salad Sandwich1,150 calories95 g fat (14 g saturated, 1.5 g trans)61 g carbs1,190 mg sodium Don’t be fooled because it’s got the word “salad” in its name. This trans-fatty Noah’s sandwich is not a healthy choice for your arteries or your waistline. (Click here for an indispensable list of other health food imposters.)

EAT THIS, INSTEAD!California Chicken Sandwich360 calories7 g fat (2 g saturated)49 g carbs840 mg sodium

WORST SANDWICH IN AMERICAQuizno’s Tuna Melt, large1,760 calories133 g fat (25 g saturated, 1.5 g trans)92 g carbs2,120 mg sodium Tuna melts are scary because they sound so harmless—in almost all other forms, tuna is usually a smart and healthy choice. So what’s with the insane caloric overload? Blame the fat-packed mayo the tuna is mixed with, along with Quizno’s larger-than-life portion sizes. Even though they’ve managed to trim this melt down from the original 2,000-plus calorie mark when we first tested it, it still remains the worst sandwich we’ve found.

EAT THIS, INSTEAD!Sonoma Turkey Flatbread Sammie280 calories14 g fat (4 g saturated)26 g carbs760 mg sodium

Red Wine- Resveratrol

2009-05-07T07:57:00.000-07:00

Red Wine Helps You Think

Resveratrol, the chemical in red wine that has been shown to have numerous health benefits, is giving you another reason to kick back and have a glass of red wine. It increases blood flow to the brain and helps you think.
Researchers at Northumbria University in Newcastle, UK, gave 24 people a series of arithmetic tests while blood flow to their brains was monitored. Before testing, they were given 500 mg or 1,000 mg of resveratrol or a placebo. Those who had been given resveratrol showed significant changes in brain flow and improved performance on the tests. Additional tests will seek to discover the optimal dose needed for reveratrol’s brain-boosting effects.
An earlier study at the Mount Sinai School of Medicine found that moderate amounts of wine — 5 to 10 ounces daily — might slow the accumulation of amyloid plaques that are a hallmark of Alzheimer’s disease. Other tests have shown that resveratrol lowers the risk of cardiovascular disease by increasing the levels of “good” cholesterol, and also fights cancer, obesity, and diabetes.
Resveratrol is found not only in red grape skins but also in cranberries, blueberries, raspberries, and peanuts. “It is interesting to see that a component you come across in many everyday foods can have a positive effect on brain function,” said researcher Emma Wightman.

MSG- Monosodium Glutamate

2009-05-07T07:48:00.000-07:00

Please read below. Avoid chinese restaurants that will not allow you to order your food without this additive. This additive is not harmless to your health, it is very HARMFUL!

Monosodium glutamate (MSG) is a food additive that is used to add flavor and appeal to foods. MSG is commonly added to food such as canned vegetables, Chinese food, soups and processed meats. Although MSG is on the Food and Drug Administrations GRA list (generally regarded as safe), its safety and health consequences remain controversial. MSG is of concern because it crosses a safety net, called the blood brain barrier, which separates the brain from the rest of the body. MSG “tricks” the brain into thinking that the food you are eating tastes good, causing you to consume more and more of the product. Signs and adverse reactions that have been linked to MSG intake include:
• Headaches• Seizures• Flushing • Sweating • Chest pain • Shortness of breath • Heart palpitations• Feelings of facial pressure or numbness• Alzheimer’s and Parkinson’s
Recent research has also indicated that MSG is a potential pre-cursor to obesity. MSG appears to affect the hunger and weight control centers of the brain and can stimulate an increase in appetite and cravings.
Toxic exposure to food additives and chemicals is at an all-time high and with MSG crossing the blood brain barrier, I highly recommend eliminating foods that contain MSG from your diet and switching to more natural food sources. Organic fruits and vegetables, lean meats, low-fat dairy products, nuts, seeds and whole grains are filled with nature’s goodness without you having to worry about toxicity levels. For more information about meal plans filled to the brim with quality nutrition, visit Truestar’s Nutrition section today!

Chemical Sunscreen

2009-05-07T07:44:00.000-07:00

This is an interesting article that was sent to me a few days ago. There are excellent sunscreens that are chemical free and you can find them in some Wal-Mart stores in the organic sections, and in most health food stores. You can also find them on E-bay.

Sunscreen: 21st Century Snake Oil
By Jon Herring
ETR reader SR in New York recently wrote, "I read that most sunscreens contain a chemical that acts like estrogen in the body. Could this be harmful? And should I avoid sunscreen? I'm heading to Florida in a few weeks and don't want to get burned."
The answer is yes. Almost all commercial sunscreens contain not just one but several chemicals, known as xenoestrogens, that mimic the hormone estrogen. Your Best Health Under the Sun, a book I wrote with Dr. Al Sears, highlights a Swiss study that found five of these chemicals in commonly used sunscreens:
Octyl-dimethyl-PABA (OD-PABA)
Benzophenone-3 (Bp-3)
Homosalate (HMS)
Octyl-methoxycinnamate (OMC)
4-methyl-benzylidene camphor (4-MBC)
In laboratory testing, each one of these chemicals behaves like estrogen. And when they are combined, they can have a synergistic effect. In other words, two "weak" xenoestrogens can produce a very strong response.
Not only does this disrupt the hormonal system, but these chemicals are known to stimulate tumor growth and the spread of cancer. (Not to mention a decline in male sperm count, early puberty, and feminine characteristics in men.)
And don't think you're safe just because you don't "ingest" these chemicals. Clinical studies show that they easily penetrate the skin and enter the bloodstream.
Whenever possible, you should avoid using chemical sunscreen. Protect yourself from sunburn with clothing and shade. And when it is necessary to use sunscreen, look for a chemical-free product with zinc oxide as the active ingredient. (You can find several brands at health food stores.)

Red Wine

2009-05-07T07:34:00.000-07:00

I was recently watching Oprah which featured Dr. Oz and the author of the "Blue Zone" book. The Blue Zone book speaks of all 5 places in the world that feature the most centenarians. One of the blue zones mentioned on the show was Sardinia, Italy. The item of most interest to me was the red wine made from the Cannonau grapes that are native to that area. I decided I had to try the wine and I set out to find a source. Here in Florida, I was able to find it by contacting ABC Fine Wine and Spirits. It is approximately $15.00 bottle and well worth the money. It is a smooth red wine without a bitter aftertaste. Check out the information below:

Mehmet Oz, a prominent heart surgeon and professor at Columbia University's College of Physicians & Surgeons, is well known for touting the health benefits of various ethnic diets. In a recent column in Esquire magazine, Oz highlighted Japanese green tea, Indian curry spices and, yes, Sardinian wine.
Sardinia, a large Mediterranean island that belongs to Italy, is the source of red wine that "contains five to 10 times the procyanidins -- powerful antioxidants with cardiovascular benefits -- of most other varieties," Oz wrote.
Whether or not it's the wine they drink, Sardinians are famously long-lived, with an unusually high percentage of centenarians -- not just compared to the United States, but to other parts of Italy. A 2005 report in National Geographic credited the island's isolated gene pool, little changed over the centuries; a Mediterranean diet rich in fruits, vegetables and meat and cheese from grass-fed animals; physically active jobs such as farming and animal husbandry; and red wines made from a little-known, indigenous grape called cannonau.
Because it is separated from the mainland by more than 100 miles of water, Sardinian culture, cuisine and wine are quite distinct from the rest of Italy, reflecting centuries of invasion by outsiders including Phoenicians, Greeks, Romans and Spaniards.
Even today, some islanders speak a dialect of Catalan, evidence of early invaders from that part of Spain. And it was from the Spanish, apparently, that Sardinia adopted some of the unusual wine grapes that have come to define its viniculture, including cannonau, a relative of Spain's garnacha grape (grenache in French).
The wine Oz was talking about is cannonau. It may very well be good for your heart, but I can think of plenty of other reasons to drink it as well. Cannonau yields red wines with unusually complex flavors, ripe and very earthy. They go great with any number of red meat dishes, the heartier the better. And the wines are cheap, even by Italy's standards.
Sardinia may be the least recognized among Italy's 20 wine regions, though it is one of the most exciting, producing wine varieties and styles found nowhere else. The island's indigenous grapes include cannonau and monica, among the reds, and nuragus, torbato and vermentino among the whites, though the latter is said to be similar to the rolle grape of France's Provence region.
Sardinian wines may not all possess the antioxidant effects of cannonau, but they're consistently well made and very food-friendly. The fact that they're different than anything from California, or other parts of Italy for that matter, makes them a cool choice for entertaining.
Perhaps the only drawback for Americans is availability, or the lack thereof. When's the last time you saw a Sardinian wine at your local liquor store?
Fortunately, two of the best Sardinian brands are distributed in New Jersey.
Argiolas, imported by Winebow Inc. of Ho-ho-kus, makes a fine vermentino called Costamolino ($13) and a delicious cannonau called Costera ($15). Another red called Pedera, made from the monica grape, is a soft, medium-bodied wine that matches nicely with a wide variety of food. The current vintage is 2006.
The other Sardinian label with good availability in New Jersey is Sella & Mosca, the best known of the island's wineries. I recommend the 2006 Sella & Mosca La Cala Vermentino ($14) and the 2004 Sella & Mosca Cannonau Riserva ($14). The brand is imported by Palm Bay International of Boca Raton, Fla.

Jones Soda

2009-05-07T05:15:00.000-07:00

I am not promoting the idea of drinking soda as I think it is not at all healthy for any one and especially not a child, but if you must drink a soda or something other than water or tea, you should check out the article below. Jones Soda is available at most stores from Wal-Mart to Publix to some of your health food chains.

Dr. Oz and Oprah Issue the Soda Pop Prescription Challenge!
Two weeks! Can you do it? It’s only fourteen days…
You can succeed! You can go without soda pop for two weeks and understand why Dr. Oz and Oprah issued the first Prescription challenge to improve the Health of Oprah’s audience and reduce the caloric intake daily which is the first step towards eliminating the causes of Obesity in America.
You will actually feel the difference it makes! Your body and your mind will be different without all the sugar, artificial ingredients, and extra calories that weigh your body down with each sip of this beverage that has become such a bad habit for so many uninformed people. Your emotional roller coaster of sugar highs and lows may also convince you to make it a lasting and permanent change that leads to Optimal Health and Wellness.
When I first began to change my diet and Lifestyle in the 1970’s, one of the first things to go was the refined sugar. It was in cereals, in sodas, in ketchup, in salad dressings…sugar was in so many foods that it astounded me! I started drinking more herbal teas, more natural sodas, and more purified water. it was a major shift in my behavior and it made such an impact, it gave me the encouragement to continue to make additional changes.
I eliminated all artificial ingredients and any food with anything chemically adulterated from my diet. I learned to become an excellent cook as a direct result of this incredible choice! The more I changed, the better I felt…day by day by day!
Soda Pop is going to carve a huge wedge in your Lifestyle when it’s gone! it’s huge! You don’t realize it right now, but it will become apparent to you over time. Every drink you take into your body needs to be a healthy substance! You will never know Total Health and Well-Being unless you make every drink count…for Life! Red Wine, Green Tea, and a wild array of freshly-juiced fruits and vegetables - it’s a New World! You’ll never want to go back to your old bad habits. You’ll never want to disgrace your body with soda pop ever again. You will realize that you do, indeed, Love yourself!
There are delicious and satisfying drinks that will readily replace soda pop! You just need to know where to look and what to look for to find them. Shop with us online or go to your local Food Co-op or health food store like Whole Foods! There’s an impressive selection that is far more diversified than what was available to me when I made the switch!
I had Coor’s Root Beer and a few other nice alternatives thirty five years ago. You have every flavor combination under the sun today. You have Jones Soda, Blue Sky, Reed’s and many more great natural sodas. They all have natural ingredients that are healthy and nutritious.
Try some of the Jones Sodas first. They are incredibly good and fun, too! In fact, make it special by commemorating your switchover with your own customized Label on your own six-pack of Jones Soda! Yeah! You can design and order your own Label! Getting Healthy for Life is a fun and rewarding process! Laugh, Love, and glug some healthy drinks down today while you make progress in your Journey to Optimal Health!
Jones Soda

Dixie Diner

2009-05-07T04:57:00.000-07:00

If you are interested in purchasing some nutritional products online at wonderful prices you must check out Dixie Diner's Club at http://www.dixiediner.com/ They have vegetarian offerings, gluten free, low-carb and some dessert mixes and bread mixes. Please note, I do not advocate using TVP or non-fermented soy products as there are health concerns, but they have numerous offerings for all types of diets.

Lifestyles
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Dairy Free
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Gluten Free
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Heart Healthy
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Low Carb
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Low Fat/Fat Free
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Low Sodium
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Low/No Sugar Added
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Vegan
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Diabetic Friendly

Meet Your Meat Documentary

2009-05-06T12:30:00.001-07:00

This documentary is heartwrenching. If you have never thought of where the meat comes from that you are consuming, you must take 12 minutes out of your day and watch this. It will deeply sadden you and make you think twice before ordering that hamburger.

http://www.youtube.com/watch?v=VIjanhKqVC4

KFC Cruelty!

2009-05-06T12:24:00.000-07:00

This is a must read for all Americans. The process in which KFC is handling the animals in which some of you consume daily, is appalling. Before you take another bite of food from KFC, you must read this information below. It will sadden you and sicken you. My hope is that you will do as many Americans have and close your wallets when passing a KFC.

KFC suppliers cram birds into huge waste-filled factories, breed and drug them to grow so large that they can’t even walk, and often break their wings and legs. At slaughter, the birds’ throats are slit and they are dropped into tanks of scalding-hot water—often while they are still conscious. It would be illegal for KFC to abuse dogs, cats, pigs, or cows in these ways.
KFC’s own animal welfare advisors have asked the company to take steps to eliminate these abuses, but KFC refuses to do so. Many advisors have now resigned in frustration.
Please join Pamela Anderson, Sir Paul McCartney, His Holiness the Dalai Lama, The Rev. Al Sharpton, and countless other kind people worldwide by not eating at KFC

Every time undercover investigators enter the facilities of KFC’s suppliers, they find hideous abuse and suffering. At one KFC “Supplier of the Year” slaughterhouse in West Virginia, workers were caught tearing birds’ heads off, ripping them apart, spitting tobacco into their eyes, spray-painting their faces, and throwing them against walls—all while the birds were still conscious and able to feel pain. This is in stark contrast to KFC’s claim that it “only deal[s] with suppliers who promise to maintain our high standards and commitment to animal welfare.”
Some of the largest and most respected newspapers in the United States, Canada, Europe, and Australia have written scathing editorials decrying the conditions at these facilities, and customers have spoken with their wallets, turning away from KFC in droves as they learn about the hideous ways that the more than 850 million chickens who end up in KFC’s buckets each year are abused.
The investigations detailed below prove that KFC desperately needs to adopt the recommendations of its animal welfare advisors (five of whom have quit in recent years after KFC refused to listen to their advice) to eliminate at least the very worst abuses that chickens suffer for KFC.
In the United States
Tyson's Dirty Deeds Exposed During New Undercover Investigation A PETA investigation into two Tyson Foods plants exposes disgusting conditions that the KFC supplier does not want you to see. Watch the undercover video, then write to Tyson and KFC urging both companies to end their cruel practices!
A PETA undercover investigation at a Missouri slaughterhouse owned by KFC “Supplier of the Year” George’s, Inc. documented that live birds were being thrown by workers, scalded alive, and injured by broken transport cages.
Workers at a former KFC “Supplier of the Year” slaughterhouse in West Virginia were caught tearing birds apart, spitting tobacco into their eyes, spray-painting their faces, stomping on them, and throwing them against walls—all while the birds were still conscious.
Workers at a KFC-supplier slaughterhouse in Maryland were documented punching frenzied, terrified birds and spiking them like footballs, among other sadistic acts of cruelty.
Maryland-based animal rights group Compassion Over Killing documented the entire 45-day cycle of a KFC chicken shed. Check out a week-by-week snapshot into these horrible conditions and the drug-induced, crippling injuries caused by one of KFC’s top suppliers.
A whistleblower at a Tyson slaughterhouse testified that birds intentionally were scalded to death, were blown apart by makeshift firecrackers, and had their legs broken by workers to fit them into slaughter-line shackles. Tyson is KFC’s number one supplier.
A PETA undercover investigation found workers who were ripping live animals’ heads off and shoddy, outdated slaughter machines cutting open birds’ legs, wings, and chest cavities at this Tyson plant in Alabama.

Sports Drinks Are Worse Than Soda on Your Teeth

2009-05-01T09:26:00.000-07:00

Another tip from Dr. Blaylock.

Sports Drinks Can Damage Teeth More Than Colas
Sipping on a sports drink can give you a burst of energy, but the drinks also can damage your teeth even more than colas.
That’s because the popular drinks can cause tooth erosion and hypersensitivity, according to a recent study at New York University College of Dentistry. They also may lead to a condition called erosive tooth wear in which the acids in the drinks eat away tooth enamel and seep deep into the tooth, causing it to weaken and soften. The result can be severe tooth damage and even tooth loss.
“This is the first time that the citric acid in sports drinks has been linked to erosive tooth wear,” said Dr. Mark Wolff, who led the study.
Wolff and his research team cut cow teeth, which closely resemble human teeth, in half. They submerged half in a sports drink and the other half in water. When they compared the two halves, the tooth soaked in the sports drink showed a significant amount of erosion and softening.
“Five teeth were immersed in each drink for 75 to 90 minutes to simulate the effects of sipping on sports drinks over the course of the day,” Wolff said. Gatorade, Poweraid, Vitamin Water, SoBe Life Water were tested, and all caused damage.
Sports drinks are high in sugars and acids, mainly citric and ascorbic acid added to boost flavor and extend shelf life. They help replace liquids and minerals lost during exercise, but studies have shown they are more caustic than cola.
Brushing teeth after drinking a sports drink can make matters worse, because toothpaste can be very abrasive to softened tooth enamel.
“To prevent tooth erosion, consume sports drinks in moderation, and wait at least 30 minutes before brushing your teeth, to allow softened enamel to re-harden,” Wolff said. “If you frequently consume sports drinks, ask your dentist if you should use an acid-neutralizing remineralizing toothpaste to help re-harden soft enamel.”

Don't Poison Yourself at Dinner

2009-05-01T09:21:00.000-07:00

This is from the Blaylock Report. It is his tip of the week.

Your entire family’s safety is at risk every time you shop for food. From salmonella in chickens, to deadly contaminants in food grown in China, to pesticides and other chemicals used on fruits and vegetables grown south of the border, foods sold in grocery stores across America are harboring dangerous chemicals and bacteria.

However, few people are aware of the dangers and expect government agencies such as the Food and Drug Administration to protect them. (For information on the dangers found in many imported foods as well as those produced in the U.S.You can take steps to reduce your risk of food poisoning:

Consider growing your own vegetables and fruits. They can be grown in your yard or in hydroponic gardens indoors. Using hydroponics would allow you to grow produce in the winter. Likewise, natural insect control is vital, using insects such as ladybugs. You also can use other biological control systems.

Buy locally grown foods. Talk to farmers and ask about pesticide and herbicide use. Organic farms are popping up all over the place, and have been growing at a rate of 15 percent a year with no end in sight.

Buy organically fed and free-range meats. But don’t expect even organic meats to free you automatically from the fear of mad-cow disease. Unfortunately, the government prevents cattle ranches from testing their cattle for the disease.

Wash all vegetables and fruits. To wash your vegetables properly, fill a 2-gallon pot with purified water (filtered) and add two caps of vegetable wash such as Fit Fruit & Vegetable Wash. For information on how to wash and store vegetables and fruits safely, go here

When buying organic produce, make sure that it looks healthy. Plants with spots and bruises are not safe to eat. Sick plants infected with molds, viruses, and bacteria secrete powerful toxic substances to protect themselves, and they are very toxic to people.
Avoid injected meats and poultry. You may have noticed that most whole birds and many hams have a carefully worded label that says they were injected with either gluten, natural flavors, or hydrolyzed protein extracts. In essence, this is a glutamate mixture much like MSG. And like MSG, it is toxic to your body, especially the brain.

Wash your poultry well. It also is important to wash whole birds before you cook them. Many are covered in chemicals and bacteria contamination. Just hold the bird under the water and scrub the skin with a vegetable brush. All foods should be washed thoroughly before cooking.
Cook all meats completely, even steaks. Most animals, especially cattle and chickens, are infected with carcinogenic viruses and there is compelling evidence that humans can develop cancer from these viruses. Several studies have shown that slaughterhouse workers and those who butcher meat have significantly higher rates of lymphomas and leukemias than the general population. These are the same cancers found in cattle and chickens.

Drinks Have Bigger Impact on Weight than Food

2009-05-01T09:20:00.001-07:00

Drinks Have Bigger Impact on Weight than Food
When it comes to weight loss, what you drink may be more important than what you eat, according to researchers at the Johns Hopkins Bloomberg School of Public Health. Researchers examined the relationship between beverage consumption among adults and weight change and found that weight loss was positively associated with a reduction in liquid calorie consumption and liquid calorie intake had a stronger impact on weight than solid calorie intake. The results are published in the April 1 issue of the American Journal of Clinical Nutrition.
“Both liquid and solid calories were associated with weight change, however, only a reduction in liquid calorie intake was shown to significantly affect weight loss during the 6-month follow up,” said Benjamin Caballero MD, PhD, senior author of the study and a professor with the Bloomberg School’s Department of International Health “A reduction in liquid calorie intake was associated with a weight loss of 0.25 kg at 6 months and 0.24 kg at 18 months. Among sugar-sweetened beverages, a reduction of 1 serving was associated with a weight loss of 05 kg at 6 months and 0.7 kg at 18 months. Of the seven types of beverages examined, sugar-sweetened beverages were the only beverages significantly associated with weight change.”
Researchers conducted a prospective study of 810 adults aged 25-79 years old participating in the PREMIER trial, an 18-month randomized, controlled, behavioral intervention. Caballero along with colleagues from the Johns Hopkins School of Medicine; the National Heart, Lung, and Blood institute; Duke University; the Pennington Biomedical Research Center; the Kaiser Permanente Center for Health Research; the University of Alabama; and Pennsylvania State University measured participant’s weight and height using a calibrated scale and a wall-mounted stadiometer at both 6 and 18 months. Dietary intake was measured by conducting unannounced 24-hour dietary recall interviews by telephone.
Researchers divided beverages into several categories based on calorie content and nutritional composition: sugar-sweetened beverages (regular soft drinks, fruit drinks, fruit punch, or high-calorie beverages sweetened with sugar), diet drinks (diet soda and other “diet” drinks sweetened with artificial sweeteners), milk (whole milk, 2 percent reduced-fat milk, 1 percent low-fat milk, and skim milk), 100 percent juice (100 percent fruit and vegetable juice), coffee and tea with sugar, coffee and tea without sugar and alcoholic beverages. They found that at 37 percent sugar-sweetened beverages were the leading source of liquid calories.
Consumption of liquid calories from beverages has increased in parallel with the obesity epidemic. Earlier studies by Bloomberg School researchers project that 75 percent of U.S. adults could be overweight or obese by 2015 and have linked the consumption of sugar-sweetened beverages to the obesity epidemic, which affects two-thirds of adults and increases the risk for adverse health conditions such as type 2 diabetes. Researchers recommend limited liquid calorie intake among adults and to reduce sugar-sweetened beverage consumption as a means to accomplish weight loss or avoid excess weight gain.
“Among beverages, sugar-sweetened beverages was the only beverage type significantly associated with weight change at both the 6- and 18-month follow up periods,” said Liwei Chen, lead author of the study and a Bloomberg School graduate. “Changes in the consumption of diet drinks and alcoholic beverages were inversely associated with weight loss, but were not statistically significant. Our study supports policy recommendations and public health efforts to reduce intakes of liquid calories, particularly from sugar-sweetened beverages, in the general population.”

Folic Acid Fortification May Increase Colon Cancer Risk

2009-05-01T09:14:00.000-07:00

More information taken from Newsmax.com

Folic Acid Fortification May Increase Colon Cancer Risk
The rate of colorectal cancer in Chile may have increased since that country began fortifying wheat flour with folic acid, reports a study in the European Journal of Gastroenterology & Hepatology.
"Our data provide new evidence that a folate fortification program could be associated with an additional risk of colon cancer," according to the new report by Dr. Sandra Hirsch and colleagues of University of Chile, Santiago.
The researchers analyzed changes in colon cancer rates since the Chilean government introduced a mandatory program of folic acid fortification of wheat flour in 2000. Several countries have implemented similar policies in recent years, with the goal of preventing spina bifida and other neural tube defects. In Chile, the rate of neural tube defects decreased by 40 percent in the first year after the start of folic acid fortification.
The researchers compared hospital discharge data on colon cancer rates in Chile in four-year periods before and after folic acid fortification: 1992-96 versus 2001-04. Although no causative relationship can be proven, the data suggested a significant "temporal relationship" between folic acid supplementation and colorectal cancer. Reported cases of colon cancer increased by 162 percent in people aged 45 to 64 and by 190 percent in people aged 65 to 79.
After adjustment for other factors, discharge diagnoses of colon cancer in these age groups were two to three times more frequent after the start of folic acid fortification. Most other diseases showed no consistent pattern of changes. There was a small increase in breast cancer, which may have been related to early detection and universal treatment programs for breast cancer.
Chile is the third country to report an apparent increase in colorectal cancer after introducing a national folic acid fortification program. A 2007 paper suggested increases in colorectal cancer after folic acid fortification was introduced in the United States and Canada in the mid-1990s. Chile uses a higher "dose" of folic acid than the two North American countries. Folic acid fortification has not yet been introduced in Europe.
There are other possible explanations for the rise in colon cancer in Chile, including increases in obesity and other risk factors.
Another important limitation of the study was the use of hospital discharge data to identify cases of colon cancer. "Discharge rates are influenced by health care politics, increasing access to healthcare for new strata of the population with increased cancer risk, and so forth," comments Dr. Reinhold Stockbrugger, one of the editors of The European Journal of Gastroenterology & Hepatology. "This study provides only a weak, indirect indication of a causal relationship between folate enrichment and colorectal cancer, though similar to that reported in the U.S. and Canada."
The journal is published by Lippincott Williams & Wilkins, a part of Wolters Kluwer Health, a leading provider of information and business intelligence for students, professionals, and institutions in medicine, nursing, allied health, pharmacy and the pharmaceutical industry.

Big Bottoms Are Good for Health

2009-05-01T09:10:00.000-07:00

1. Big Bottoms Are Good for Health
One question a man hates to be asked is, “Does my butt look too big in this?” But researchers suggest the healthy answer could be “yes.” They believe that the type of fat women hate, the kind that collects around the hips, may offer health benefits including helping protect women against Type 2 diabetes.
The type of fat that accumulates under the skin — called subcutaneous fat — may improve sensitivity to insulin, which regulates levels of blood sugar and may protect people against developing diabetes. So, a generous bottom may mean a lower risk of developing diabetes. In addition, the fat around bottoms may also produce hormones called adipokines, which may counteract the negative effects caused by abdominal fat (also known as visceral fat).
Scientists at Harvard Medical School found even more good news for pear-shaped people: They are less likely to develop heart disease.
Study leader Dr. Ronald Kahn gave mice transplants of subcutaneous fat deep into their abdomens. The mice began to lose weight after several weeks and their fat cells shrank. The insulin levels and blood sugar also improved.
“The surprising thing was that it wasn’t where the fat was located, it was the kind of fat that was the most important variable,” said Dr. Kahn. “Even more surprising, it wasn’t that abdominal fat was exerting negative effects, but that subcutaneous fat was producing a good effect.”

Omega-3 Oils

2009-05-01T09:07:00.000-07:00

1. Omega-3 Oils Slash Prostate Cancer Risk
The omega-3 fatty acids found in oily fish could slash the risk of developing prostate cancer almost in half. The fish oil also reversed the deadly effect of a gene known to increase the risk of developing an aggressive inherited form of prostate cancer.
Researchers at the University of California in San Francisco compared the diets of 466 men diagnosed with prostate cancer and 478 healthy men. Those who ate “dark” oily fish such as salmon, herring and mackerel, one to three times a month had a 36 percent reduced risk of developing prostate cancer. Those who ate the fish more than once a week slashed their risk by 57 percent. Scientists found similar results for eating shellfish, which also contains omega-3 oils.
The omega-3 oils also influenced a variant of the COX-2 gene, an inherited gene that encourages inflammation and is linked to a 500 percent increased risk for an aggressive form of prostate cancer. Eating a diet rich in oily fish wiped out the negative effects of the gene and eliminated the increased risk.
“The COX-2 increased risk of disease was essentially reversed by increasing omega-3 fatty acid intake by half a gram per day,” said study leader John Witte, Ph.D. professor of epidemiology and biostatistics at the University of California at San Francisco. “If you want to think of the overall inverse association in terms of fish, where omega-3 fatty acids are commonly derived, the strongest effect was seen from eating dark fish such as salmon one or more times per week.”
Scientists believe that omega-3 oils reduce the risk of prostate cancer by combating inflammation, which influences cancer risk

Which Food Additives Are Safe? Which Aren't?

2009-05-01T09:01:00.000-07:00

Which Food Additives Are Safe? Which Aren’t?Nutrition Action Healthletter Revisits “Chemical Cuisine,” the Classic A-to-Z Guide
WASHINGTON—Would you like some butylated hydroxytoluene with that?
If a waiter offered you some BHT in a restaurant, you’d probably decline. Yet that chemical is one of scores of hard-to-pronounce additives that routinely show up in the fine print on packaged foods’ ingredients lists. Is BHT safe? For the record, food manufacturers use it to keep oils from going rancid, but animal studies differ on whether in promotes or prevents cancer. The Center for Science in the Public Interest, publisher of Nutrition Action Healthletter, says it warrants caution. Nutrition Action’s revised “Chemical Cuisine,” its classic guide to food additives, is the cover story in the May issue.
“Just because an additive is artificial doesn’t necessarily mean it’s unsafe,” said CSPI executive director Michael F. Jacobson, who began researching food additives in 1971. “That said, the Food and Drug Administration hasn’t done nearly enough to police the preservatives, dyes, emulsifiers, stabilizers, thickeners, sweeteners and other chemicals many of us eat every day.”
Chemical Cuisine ranks additives as “safe,” “cut back,” “caution,” “certain people should avoid,” and “everyone should avoid.” Some additives that fall in the latter category include:
• Acesulfame potassium, Aspartame, Saccharin. Those artificial sweeteners are either unsafe or poorly tested. The only artificial sweetener to get a “safe” grade is sucralose (Splenda).
• Partially hydrogenated oil. This is one artificial food ingredient that CSPI has asked the FDA to get out of the food supply, since its trans fat component is a potent cause of heart disease and possibly other health problems. Yet Burger King and many other restaurants still deep fry with it; many manufacturers of frozen foods par fry with it; and some manufacturers, restaurant chains, and bakeries still use it in pie crusts, pastries, and other foods.
• Potassium bromate. This chemical strengthens dough, and most of it breaks down harmlessly. But bromate itself does cause cancer in animals, and isn’t worth the small risk it poses to humans. Many bakers have stopped using bromated flour.
An example of an additive that “certain people should avoid” is:
• Mycoprotein. Fortunately, this substance—a vat-grown fungus—is only in the Quorn line of meat substitutes. Several percent of people who eat it will experience nausea, severe vomiting, or dangerous anaphylactic reactions. (If you are one of them, report your symptoms here.) Despite CSPI’s warnings, FDA refuses to take it off the market or require labeling.
CSPI says these food additives are safe:
• Maltodextrin. This thickening agent and sweetener is made from starch. You might find it in canned fruit, salad dressings, and instant puddings.
• Sodium Carboxymethyl-Cellulose. This thickening and stabilizing agent prevents sugar from crystallizing and is used in ice cream, beer, pie fillings, icings, diet foods, and candy. Studies indicate it is safe.
• Thiamin Mononitrate. Scary name, perfectly safe ingredient. It’s a form of vitamin B-1 used to fortify cereals and flour.
• Sucralose. Don’t believe the manufacturer’s claim that this sweetener is “natural” or “tastes like sugar since it’s made from sugar.” But also don’t believe the Internet conspiracy theories that it’s toxic; it appears to be safe. Used as a tabletop sweetener (Splenda) and in some baked goods, frozen desserts, and diet soft drinks. Unfortunately, it’s often used with acesulfame.
Jacobson says that while it’s important to pay attention to the presence of many of these food additives, one shouldn’t fetishize them at the expense of several ingredients whose presence we take for granted in foods, namely sugar—in both its naturally occurring forms and in high-fructose corn syrup—and salt.
“Obesity, diabetes, heart disease, stroke, and high blood pressure are such problems in this country in part because Americans are eating way much more sugar and salt than our bodies can handle,” said Jacobson. “They’re both perfectly ‘natural’ ingredients but everyone should cut back.”
CSPI’s web site has an expanded version of Chemical Cuisine. Introductory subscriptions to Nutrition Action, which has more than 900,000 subscribers in North America, and Canada, are $10 ($15 in Canada).

Chia Seeds.

2009-05-01T08:59:00.000-07:00

You may find this of interest. The least expensive place to order them is online at www.nutsonline.com

Magnesium – 15 times more than Broccoli
Calcium – 6 times more than whole milk
Omega-3 – nearly 9 times the amount found in Salmon
Fiber – more than flax seed & 2 times more than bran flakes
Iron – nearly 3 times more than spinach
Protein – more than soy
Unlike fish, CHIA HAS NO CHOLESTEROL
Do you want to increase your brain power and body strength with one of the most powerful foods imaginable?
Chia seed imparts power and energy to the user. I've used it for years.
Here are ten benefits to using chia seed in your life. Chia seeds are:
1. Nutritious. Chia seed provides ample calcium and protein to your tissues. The seeds are also rich in boron, which helps the body assimilate and use calcium. The nutrients also support proper brain functioning.
2. Water loving. The seed can soak up ten times its weight in water. Do this fun experiment. Put one tablespoon of chia seed in a cup of water and stir. Wait a few hours and see what happens. When inside your body, the seeds help you stay hydrated longer, and retain electrolytes in your bodily fluids.
3. Easily digestible. The shells are easily broken down, even when swallowed whole. This is an improvement over flax seed, which have to be ground up to be digested properly. If you eat flax seed whole, it will just pass through.
4. Concentrated. If I could only take one cup of food for a few days, I'd choose chia! The food value per volume is simply astounding. You don't need much.
5. Mild tasting. Unlike some seeds, the flavor is very mild. The mild taste makes it easy to put in sauces, smoothies, breads, puddings, and whatever you want. They won't really change the taste, but will add to your nutrition!
6. Energy enhancing. The health pioneer Paul Bragg did an experiment an endurance hike with friends. They divided up into a chia-eating group and another group, who ate whatever they wanted. The group eating only chia seeds finished the hike four hours, twenty seven minutes before the others, most of whom didn't even finish at all.
7. Versatile. The seeds can be used to replace less-healthy fat in just about any recipe. You can use them uncooked in salad dressings, spreads, fruit shakes, ice cream, and just about anything you want. You can also add them to cookies, cakes, muffins, and other baked goods. I usually just mix in a couple of teaspoons to my juice or water and drink them down!
8. Slimming and trimming. Yes, the seeds will help you lose weight, for two reasons. The first reason is that they are so filling that you will eat less of other foods. The second reason is that they actually bulk up and cleanse your body of old "junk" in your intestines.
9. Endurance enhancing. Chia seeds are known as the "Indian Running Food". Also, the ancient Aztec warriors used chia seed during their conquests. I'm a runner, and I've used chia seed to enhance stamina and endurance on my mountain runs, some of which are several hours long!
10. Regenerating. After eating, the nutrients travel to the cells very quickly due to the ease in digestion and assimilation. Use them when you want to build or regenerate healthy body tissue.
I hope to give you some recipes soon, but go ahead and experiment. Chia seed is great for those who want to increase their energy on the Harmony Earth 30 Day Energy Diet.

Synthetic Food Dyes

2009-05-01T08:53:00.000-07:00

This article below should really anger you as a citizen of the United States. Why are we being fed synthetic foods, while the British are enjoying products with real food dyes. More information obtained from the CSPI, Health Action Newsletter.

WASHINGTON—British consumers enjoy products made by General Mills, Kellogg, Kraft and McDonald's that are free of synthetic food dyes, but American customers lack such royal treatment, according to the October issue of Nutrition Action Healthletter. Despite evidence linking food dyes to hyperactivity and other behavior problems in children, companies continue to use the controversial dyes in American product lines while substituting natural colorings in the United Kingdom.
In the U.K., Fanta orange soda gets its bright color from pumpkin and carrot extract, but in the U.S. it comes from Red 40 and Yellow 6. Starburst Chews and Skittles, which are both Mars products, also contain synthetic food dyes in the U.S. but not in the U.K. Similarly, in the U.S., McDonald’s strawberry sundaes are colored with Red 40 but—amazing as it might sound—real strawberries in the U.K.
"British candy has all the sugar of American candy, and it’s certainly not health food," said Michael F. Jacobson, executive director of the nonprofit Center for Science in the Public Interest, Nutrition Action’s publisher. "But as Halloween approaches, it's a shame that American kids trick-or-treat for candy dyed with discredited chemicals while British families have many of the same foods, minus the dyes."
Americans consume five times as much food dye as they did 30 years ago, according to data from the Food and Drug Administration. But in the wake of two British studies that found food dyes (and possibly the preservative sodium benzoate) impair the behavior of many children, the British government pressured companies to switch to safer, natural colorings and the European Parliament approved a warning label for foods that still contain the dyes.
In June CSPI urged the FDA to ban Red 40, Yellow 5 and six other synthetic dyes. The group wants parents of children sensitive to the chemicals to file reports online at http://www.cspinet.org/fooddyes, which CSPI will then forward to the FDA.

Eggs. Omega-3 Claims Are Bogus

2009-05-01T08:49:00.000-07:00

The information below comes from the CSPI. I subsribe to their Nutrition Action Healthletter and for $12/year, you receive 12 magazines with loads of information on nutrition and the foods that you should avoid. I found this article on eggs fascinating as I was spending nearly $4.00/dozen of eggs to give my children the very best. Stop wasting your money on bogus claims!

Egg Producers Deceive Consumers, Violate Law with Bogus Omega-3 ClaimsFDA should enforce its own rules, according to CSPI
WASHINGTON—Consumers who shell out more money for eggs boasting of omega-3 content and promoting heart health should know that those claims are not all they’re cracked up to be, according to the Center for Science in the Public Interest (CSPI).
Today CSPI urged the Food and Drug Administration (FDA) to stop seven egg producers from implying that their eggs can reduce the risk of heart disease. In fact, says CSPI, egg producers should not be making heart-healthy claims, because the FDA specifically prohibits such claims on eggs and other foods high in cholesterol or saturated fat.
“Egg producers have used the omega-3 buzz word to bilk health-conscious consumers—and so far they’ve gotten away with it,” said CSPI executive director Michael F. Jacobson. “The FDA should start enforcing its own rules, instead of letting companies hoodwink shoppers with a myriad of misleading and downright inaccurate claims on labels, ads, and Web sites.”
Egg producers take advantage of consumers’ limited knowledge of the different types of omega-3s. While the FDA permits claims for a possible reduced risk of heart disease linked to two kinds of omega-3s, DHA and EPA, the agency does not allow such claims for other omega-3s. CSPI commissioned a lab test that found that less than half of the advertised 350 mg of omega-3s in a Land O Lakes egg came from EPA and DHA. Yet, omega-3 eggs generally cost twice as much as regular eggs.
“The most beneficial omega-3 fatty acids come from fish, fish oil, and algae,” said CSPI senior staff attorney Ilene Heller. “Even if eggs had the ‘right’ kind of omega-3s, they still contain significant levels of saturated fat and cholesterol, which increase the risk of heart disease.”
Even the eggs with the most DHA and EPA contain no more of those omega-3s than the amount in one and a half teaspoons of salmon, the richest source of omega-3s, according to CSPI.
Products named in the CSPI complaint include:
• Land O Lakes claims that “omega-3 All-Natural Eggs” are a “good source of heart-healthy nutrition” despite the fact that FDA has not defined the term “good source” for omega-3s and that the eggs contain too much saturated fat and cholesterol to meet FDA’s definition of healthy.
• Eggland’s Best uses unapproved nutrient content claims for omega-3s on its carton and on its Web site. In addition, the company claims that its eggs have 25 percent less saturated fat than regular eggs. But that difference is less than half a gram—an amount that the FDA considers trivial for purposes of nutrition labeling.
• Safeway Specialty 3 Eggs misleadingly boasts “100 mg of omega-3s” even though the FDA has not set standards for such omega-3 claims. In addition, the principal source of omega-3s in the hens’ diets is likely not a source that may be associated with heart benefits.
• Gold Circle Farms claims that its eggs contain “450 mg of omega-3s.” The claims are based on two eggs even though the official FDA serving size for eggs is one egg.
• The Country Hen illegally claims “the difference is an egg that is simply healthy” even though the product does not meet regulatory requirements for “healthy,” and also makes its claims based on two eggs.
• Full Spectrum Farms boasts that its product has “30 mg” of unspecified omega-3s even though one ordinary egg, according to the U.S. Department of Agriculture, contains 37 mg of omega-3s, 20 mg of which are DHA and EPA.
• Giving Nature asserts that the company feeds its hens flax seed which “has been known to hold high levels of DHA omega-3.” But, according to the Flax Council of Canada and others, the omega-3s that FDA considers healthful (DHA and EPA) are not found in plants such as flax seed.

SOY. Is it safe?

2009-05-01T08:43:00.000-07:00

I receive articles from Newsmax daily. This is one I thought many people should read. I am on the fence about soy. From my reading, I have found that fermented soy products appear to be safe, but all other soy products are not. In order to get all of the information, one must subscribe to the newsletter, but I think the synopsis below gives a lot of information without reading the entire article.

Respected Medical Doctor Reveals . . .
The Hidden Dangers
of Soy Revealed . . .
Inside: The Real Soy Story of a Dangerous
Tale of Hidden Lies Endangering Your Health

Dear Newsmax Reader,
I don't consider myself a gullible sort of person.
As a matter of fact, I'd like to say I'm pretty good at recognizing when someone's being dishonest — or trying to dupe me into doing something that's not good for me.
But, I have to admit . . . Even I was taken in by the whole ‘soy-is-healthy-and-good-for-you' story told by everyone from my local health food store clerk to the FDA.
They talk a good talk, touting all the so-called amazing health benefits of the plentiful soybean.
And I believed the FDA and the media when they said soy was helpful in strengthening bones, calming menopausal symptoms in women, and even improving a man's libido.
Why wouldn't I? I mean, it's soy . . .
A simple bean from nature's bounty of wholesome, nutritious foods, right? One we've been led to believe provides healthy food products for vegetarians and meat-eaters alike.
They say it's harmless, tasty, and packed with health-promoting goodness. And the FDA wouldn't lie about that, would they?
Well, that's what I thought until I discovered . . ..
The Frightening Truth About Soy
You see, what the FDA, the media, and especially the soy industry would rather you not know is this:
Consuming large quantities of soy and soy-based foods actually puts you at risk for severe hormonal imbalances — as well as many other serious health issues.
And unfortunately, just trying to avoid soy milk or soy foods isn't enough.
Because according to Newsmax medical editor Dr. David Brownstein, a highly processed, devitalized, and potentially toxic soy protein isolate is present in nearly 60% of all the food you buy at your local grocery store.
Unbeknownst to you, these health-damaging soy isolates are added to many food products you consume every day (including meat) — to enhance flavor, improve texture, and increase the protein content.
After all, Asian people eat a lot of tofu and other soy foods — don't they?
Well, that's what the soy industry would like you to believe. But the reality is — they don't eat very much at all . . . maybe a couple of tablespoons a day, if that.
Soy isn't a staple in their diet, it's merely a condiment.
Could it be the Asian culture knows something we don't about soy and its potentially harmful qualities?
If you must eat soy — play it safe by choosing only fermented soy foods . . .

Bananas

2009-05-01T08:38:00.000-07:00

BANANAS
A professor at CCNY for a physiological psych class told his class about bananas. He said the expression "going bananas" is from the effects of bananas on the brain. Read on:

Never, put your banana in the refrigerator!!!
This is interesting.
After reading this, you'll never look at a banana in the same way again..

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.

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.

PMS: Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

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

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.

Brain Power: 200 students at a Twickenham (Middlesex) school ( England ) 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.

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.

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

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.

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

Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

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.

Smoking &Tobacco Use: 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!

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it 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 So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away!"

Collard Greens. You must try this recipe.

2009-05-01T08:24:00.000-07:00

Collard greens belong to the same family of vegetables as broccoli and cauliflower, but do not form "heads." Instead, collard greens have broad, flat, dark green leaves that are high in fiber and packed full of nutrients. One cup of these greens provides more than 100% of the daily recommended intake for Vitamins K and A, and 50% of the daily recommended intake of Vitamin C and folate.. It is also high in manganese and various phytonutrients that appear to have chemopreventive (cancer-preventing) properties.

This recipe was taken from the "Fresh from the Vegetarian Slow Cooker" cookbook by Robin Robertson. This is a must have Vegetarian cookbook. I have it and love it. See the recipe below. This recipe is a great way to get a child to eat Collard Greens.

Spicy white bean and sweet potato soup with collard greens January 11, 2009
Filed under: Uncategorized — superspark @ 9:23 pm
Spicy white bean and sweet potato soup with collard greens (serves 4-6)
Ingredients:
1 tbsp olive oil1 medium yellow onion, chopped1 small red bell pepper, seeded and chopped2 garlic cloves, minced1 lb sweet potatoes, peeled and chopped into 1-inch cubes1 fresh hot chile, seeded and minced1 tsp peeled and grated fresh ginger1 14-oz can diced tomatoes with their juices3 cups slow cooked or 2 14.5 oz cans of cannellini beans, drained and rinsed1 tsp light brown sugar or natural sweetener1/2 tsp allspice1/2 tsp cumin2 bay leaves3 cups vegetable stock (we used Better than Boullion)salt and freshly ground black pepper2 cups chopped collard greens cooked in simmering water until tender and drained
1. Heat the oil in a large skiller over medium heat. Add the onions, bell pepper, and garlic. Cover and cook until soft, about 5 minutes.
2. Transfer the mixture to a crock pot (slow cooker). Add the sweet potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock, then season with salt and pepper. Cover and cook on low 4-6 hours.
3. Close to serving time, stir in the cooked collard greens. Taste and adjust the seasonings, remove the bay leaves and serve.
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Canola Oil. Is it actually safe?

2009-05-01T08:23:00.000-07:00

Canola oil, which has been touted as a "healthy" oil since 1986, has been linked to high lung cancer rates in Chinese women who used the oil in wok cooking. Consumption of canola oil
has also been shown to cause fibrotic lesions of the heart, CNS degenerative disorders, prostate cancer, anemia, lung cancer, constipation, irritation of the mucous membranes and many
toxic effects, according to many nutritionists and biochemists.

Review of Dr. Furhman's Disease Proof Your Child Through Nutrition

2009-04-30T18:37:00.000-07:00

I began reading Dr. Furhman's book titled, "Disease Proof Your Child Through Nutrition", and it has changed my life forever. If you have children and you care about their health, this book is a must read for you. It will change the way you feed them forever. Dr Furhman has conducted numerous studies over the years on diet and nutrition and the positive effects it has on your health and in this book, he shares his knowledge with you. If your child has asthma, suffers from diabetes, ADD, ADHD or some other condition, the information in this book will aid you in making the right choices to help your child overcome some of his/her symptoms and as he states in some cases that diet and the right choices will allow a person to overcome some conditions completely.

Dr Furhman strongly believes parents are unknowingly poisoning their children on a daily basis with the typical American diet. It may seem harmless to you when you feed your son or daughter a doughnut for breakfast or one of the boxed meals on the shelf or freezer with high fructose corn syrup or hydrogenated oils, but it is detrimental to their health now and in their future.

This book advocates a 90% plant-food based diet. Dr. Furhman references many clinical studies in this book showing the difference in a person's health when they follow a plant-based diet over the typical American diet of McDonald's, Pizza Hut, Burger King and many others. Read labels and become informed. As a parent, I know you want the best for your child. By feeding them a healthy plant-based diet you are arming them against cancer, heart disease, diabetes, and a myriad of other ailments. I know as a parent of two beautiful children, I would do anything to protect them from all illnesses and that is why I make it a priority to feed my children the best and that is a plant-based diet.

This book is available on Amazon.com and I assure you that you will question your food habits and choices when you read this book.

Obesity in our Children

2009-04-30T18:33:00.001-07:00

Fast food and soft drinks may be making children fatter but they also make them happy. Programs aimed at tackling childhood obesity by reducing children’s consumption of unhealthy food and drink are likely to be more effective if they also actively seek to keep children happy in other ways, said professor Hung-Hao Chang from National Taiwan University and professor Rodolfo Nayga from the University of Arkansas. Their findings are published in Springer’s Journal of Happiness Studies. Childhood obesity is a major public health issue worldwide. It is well accepted that unhealthy eating patterns are partly responsible for the increase in childhood obesity. However, very little is known about the relationship between fast food and soft drink consumption and children’s happiness. For the first time, Chang and Nayga looked at the relationship between unhealthy dietary habits and children’s psychological health. In particular, they studied the effects of fast food and soft drink consumption on children’s body weight and unhappiness. Using data from the National Health Interview Survey in Taiwan, a nationwide survey carried out in 2001, the authors looked at the fast food and soft drink consumption, body weight, and level of happiness of 2,366 children between 2 and 12. Fast food included French fries, pizza and hamburgers; soft drinks included soda and other sugar-sweetened beverages. One-fourth of the children in the survey sample were overweight or obese, and about 19 percent sometimes or often felt unhappy, sad, or depressed. The study’s key finding was that children who ate fast food and drank soft drinks were more likely to be overweight, but they were also less likely to be unhappy. The authors’ analysis also highlighted a number of factors influencing children’s body weight, eating patterns, and happiness. For example, mothers’ consumption of fast food and soft drinks predicted her child’s eating habits. Those children who ate fast food were more likely to also consume soft drinks. Children from lower income households were more likely to have unhealthy dietary habits and be overweight or obese. The authors conclude: “Our findings suggest that consumption of fast food and soft drinks can result in a trade-off between children’s objective (i.e. obesity) and subjective (i.e. unhappiness) well-being. Policies and programs that aim to improve children’s overall health should take these effects on children’s objective and subjective well-being into account to facilitate the reduction in childhood obesity without sacrificing children’s degree of happiness.

Review of Eat to Live

2009-04-30T18:04:00.000-07:00

Why Vegetarian?

2009-04-30T14:40:00.000-07:00

Why Vegetarian?

There WasNo Slaughterhousein the Garden of Eden...

The main reason for becoming vegetarian is self preservation. The consumption of animal products causes the pH of the body to become acidic, leading to cellular degeneration and the onslaught of disease. This has been confirmed in hundreds of scientific studies. An acidic pH in the body is the primary precursor to all disease. When you choose a vegetarian lifestyle, you not only help yourself, but you help the planet as well."As we sow, so shall we reap." "Thou shalt not kill." "For every action there is a reaction." "Do unto others as you would have them do unto you." "Whatever we do to the creatures of the earth, we do to ourselves." In many ways and in many cultures, the same message has been delivered. We must gently live with others if we want gentle reactions. Inflicting pain and death brings the reaction of premature pain and death. Witness our healthcare system.

No Human is a CarnivoreIf you've ever watched a carnivore eat. You know instantly that humans are not carnivores. Carnivores stalk their prey. They attack, usually biting through the neck and ripping the throat to shreds. After killing, they rip open the belly with their sharp teeth and devour the entrails. They lap up the blood. Finally, they chew the bones, crushing them in their powerful jaws. No human could eat like a carnivore eats, except perhaps, the totally insane. We are not carnivores.The only way humans can eat animals is to disguise what they are really doing... get someone else to kill the animal, then drain and dispose of its blood, slice the muscles into pieces that are unrecognizable, grind the internal organs to make "sausages", cook it, smother it with sauces and seasonings.. all in an effort to keep from experiencing the reality of what a carnivore does and is. We are not carnivores.

If you have ever had a pet, you know that animals have feelings, that they are intuitive, sensitive creatures. The production of animals for the consumption of their muscle and organ tissues is less than human. If we are going to create a Heaven on Earth, these atrocities must end. Interspersed throughout the text below are positive options and useful statistics.

Some statistics
Over 7 billion farm animals die or are slaughtered in the U.S. every year for the production of flesh, mostly in highly mechanized factory-like systems using unprecedented, largely unregulated methods of brutality, danger, and cruelty.
Over a billion cattle populate the earth, with a combined weight greater than the entire human population. They are sustained unnaturally in these numbers to satisfy demand for their flesh. They are a primary cause for the destruction of the environment. Beef cattle return only 1 pound of meat for every 16 pounds of grain and soybeans they are fed, causing huge inefficiencies in food utilization, while millions of people go hungry.
Animal-based diets are high in saturated fat, excessive protein and cholesterol, leading to heart disease and stroke, nearly 50% of all deaths in the U.S.
It takes about 2,500 gallons of water to produce a single pound of meat. According to Newsweek, "The water that goes into a 1,000 pound steer could float a destroyer." In contrast, it takes only 25 gallons of water to produce a pound of wheat.
The world's cattle alone (not including other livestock) consume food enough for 8.7 billion people. Over a hundred million of tons of grain go to animals while only 5 million tons of grain could adequately feed the 15 million children throughout the world who starve to death every year. By feeding grain to livestock, we lose 90% of the protein, 96% of the calories, 99% of its carbohydrates, and 100% of the fiber.
A meat-eating American needs 3-1/4 acres of cultivated farm land per year; vegetarians only require 1/6 acre per year.
There are virtually no laws against cruelty to animals raised for food in the U.S.
Meat contains no essential nutrients that cannot be obtained in higher quality directly from plant sources. Grotesque methods of reproduction are employed on animal farms. One method of animal procreation employs so called "teaserbulls" (cattle) or "sidewinders" (boars) to identify females in heat. Their penises are surgically re-routed to come out of the sides of their bodies so that they cannot reproduce directly. These mutilated, frustrated studs exist only to identify fertile females. The cows or sows are artificially inseminated.
Meat would cost over $35/lb. if the water used by the meat industry were not subsidized by the U.S. government. Livestock production accounts for twice the pollution of industrial sources in the U.S.
Dr. T. Colin Campbell, a key researcher involved with The China Study, says "In the next 10 to 15 years, one of the things you're bound to hear is that animal protein .. is one of the most toxic nutrients of all that can be considered." Risk for disease increases dramatically when even a little animal protein is added to the diet.
The planet's entire petroleum reserves would be exhausted in a just over a decade if the whole world adopted the technology used in the U.S. to produce the standard American meat-centered diet.
Trees are being cut at an alarming rate to clear land for meat production. If tomorrow people in the U.S. switched to vegetarian,, 200 million acres could be returned to forest.
"Redskins" are chickens on the conveyer belt to death which missed not both the brine-filled electrified stunning trough but also the knife that was to cut their throats and bleed their bodies. Their deaths occurred in the scald tank where feathers are loosened before plucking. Piles of them are thrown aside every day.
Chicken feed is routinely laced with hormones and antibiotics to allow agribusiness the efficiency of massive flocks under intensive confinement. Only with massive drugs, a practice begun in the fifties, can such cruel and brutal conditions be maintained. These hormones and antibiotics make their way into those who eat their flesh causing hormonal imbalances and antibiotic resistance.
Meat-centered diets are linked to many kinds of cancer, such as cancer of the colon, breast, cervix, uterus, ovary, prostate, and lung.
U.S. livestock produces 20 times the excrement of the human population.Their waste no longer serves to fertilize pastures a little at a time, since they spend much or all of their lives in factory sheds or feedlots. Wastes are often simply flushed away dangerously raising ammonia and nitrate levels in our drinking water. Going vegetarian helps to clean up our nation's water more than any other single action.
The human digestive system is not designed for meat. A natural carnivore's bowel is relatively short (2-3 times the length of its torso) and smooth inside, a human's bowel is 12 times the length of the torso and deeply twisted and puckered. The carnivore has much stronger digestive acids. In the long convoluted human digestive tract, meat putrifies and becomes toxic to the body.
John Robbins, author of Diet for a New America, says that a dairy cow living in today's modern milk factory "is bred, fed, medicated, inseminated and manipulated to a single purpose -- maximum milk production at minimum cost. She lives with an unnaturally swelled up and sensitive udder, is kept inside a stall her entire life, is milked up to 3 times a day, and is kept pregnant nearly all of the time with her young taken from her almost immediately after birth. "Contented" is the characteristic most often attributed to the cow. However, cows in factories are fed tranquilizers to calm their frazzled nerves."
On a calorie basis, spinach has 14 times the iron of sirloin steak. Animal products are deficient in vitamin C which is needed for iron absorption, .
Male cattle in the beef industry are castrated to make them more docile and to promotes a fattier (more profitable) animal. Anesthetics are seldom used.
The typical egg factory may hold 80,000 hens per warehouse with 4 or 5 layer hens squeezed into a 12" x 18" cage. Poultry producers de-beak their chicks with hot-knife machines to prevent the crazed birds from killing each other in response to their intense confinement.
The National Cancer Research Institute found that women who eat meat daily are almost 4 times more likely to get breast cancer than those who eat little or no meat
At the expense of their own hungry populations, exporters in poor countries produce luxury foods such as meat to sell to rich countries. Meat is much more profitable than subsistence crops of rice, beans and vegetables.
Cattle are responsible for 12% of the methane emissions. Methane contributes to global warming by trapping 25 times more solar heat than carbon dioxide.
Pigs in today's factory farms are often stacked two and three decks high in space just big enough to fit in. They stand on metal or concrete slats which painfully cripple the legs of half of them before slaughter. Their entire lives are lived this way. Pigs have a similarly high intelligence and sensitivity as the family pet dog.
Mother's milk from a nursing woman who eats a diet rich in animal sources is so toxic that if it were to be sold across state lines, it would be subject to confiscation and destruction by the FDA.
Two hundred years ago, American topsoil averaged 21 inches. Today, it's only about 6 inches. Each year an area the size of Connecticut is lost to topsoil erosion. Livestock production is responsible for about 85% of this erosion.
Fish concentrate toxic chemicals. Consumer Reports (Feb., '92) notes that the incidence of unacceptable levels of PCB's and mercury were found in certain species of fish. Ingesting PCB's is considered a primary cause for the sperm count in American men to be 70% of what it was 30 years ago. Half the world's fish catch is fed to cattle, which concentrates the poisons.
Drugged animals in factory sheds are supposed to have their drugs stopped at a certain time before slaughter. Withdrawal schedules are often lax. Troughs of old, drug-laden feed are not removed when withdrawal should begin. Since animals are often fed animal waste and flesh, drug and pesticide residues accumulate.
The common cold, as well as allergies to dust, cats and pollen, are likely to go away when milk is removed from the diet. No other mammal in nature drinks milk after weaning, or drinks the milk of other species. Cows will not even drink cows milk after weaning.
USDA meat inspection today is virtually non-existent with sometimes as few as 3 out of 1,000 carcasses checked. Federal inspectors are not allowed to stop the assembly line if a problem is sighted, they may only complain. Many cancerous carcasses pass inspection.
Cattle grazing destroyed most of the lush ecosystems in North America. Grazing is the primary cause for the loss or endangerment of plant species in the U.S.
The American Journal of Clinical Nutrition and the Food and Nutrition Board recommend eating only 2.5% to 6% of one's calories as protein to satisfy requirements. It's nearly impossible to get below 9% with a vegetarian diet. Typical Americans eat 28% of their calories as animal protein and an additional 12% as non-animal protein. High protein intake is the primary cause of osteoporosis.
About 98% of all milk in the U.S. is produced with factory methods. Today's factory cow is fed dangerous levels of hormones to produce two to three times more milk than normal. After about four years, when the hormones no longer work, the spent cow becomes hamburger. Slaughter ends the agony of mostly solitary, intense confinement, in which our friend has never seen a blade of grass. A cow naturally lives 20 years.
Cattle grazing is subsidized on public lands in the U.S. The market rate is about $6.40 to $950 per month per cow, many government permit holders pay less than $2. According to U.S. Congressman Dick Armey of Texas, our nation's "farm cartel" government policy is simply "Welfare to the rich."
Factory-farmed animals have as much as 30 TIMES more saturated fat than yesterday's free-range, pasture-raised animals.
Nearly half then fish tested by Consumers Union were found to be contaminated by bacteria from human or animal feces. The suspected cause is poor sanitation practices.
In the barnyard of the past, a sow gave birth to 6 piglets a year. Today's factory farms are working towards 45! Frankenstein methods include hormone injection for greater fertility, artificial insemination, "embryo transfers" where embryos are surgically removed, and implanted into other sows -- all in the name of greater meat production at reduced cost. Similar methods are employed in the beef industry.
Cow's milk is meant for calves, not humans. An infant's natural protein needs are actually quite low. Human milk contains only 5% of its calories as protein which enables an infant to double in size in 180 days. In contrast, cow's milk is 15% protein by calorie. Newborn calves double in size in only 47 days.
At most stockyards so called "downers" may lie suffering for days until they are dragged by chain to their slaughter. The tragedy is that an animal can legally be kept in agony, sick or with broken bones simply because alive it will fetch a higher price for a rancher.
More antibiotics are used in animal production than for humans. Animal drug sales are in the billions.
Meat industry apologists claim that livestock do not compete for edible food with humans because they live on forage humans cannot eat. In truth, 70% of all the grain produced in the U.S. is fed to livestock.
Today's animals are packed indoors and kept alive with drugs and vitamin injections. The battle against infection and death in the factory farm shed is a constant concern. Misting animals with insecticides has become routine. In the chicken factories, birds are fed chemicals to control flies which are so potent, they stay active even in their droppings, still able to kill larvae.
The great Ogallala Aquifer, which supplies the nation's bread basket with water, is being pumped dry, mostly for growing grain to feed livestock. It spans over 8 midwestern states with an area three times the size of New York State. This natural reservoir from the last Ice Age may be gone in 30 years.
Meat contains about 14 times more pesticides than plant foods; dairy products more than 5-1/2 times.
There are 20 - 30 thousand animal drugs currently in use. Roughly 90% have NOT been approved by the FDA.
The Physicians Committee for Responsible Medicine, a group of 3,000 physicians, introduced the New Four Food Groups: fruit, vegetables, whole grains, and legumes. Meat, poultry, fish, nuts, seeds, and oils are termed "optional" foods, not considered necessary for health.
All natural instincts are restricted in today's pig factories. Driven insane, bored, and frustrated, these naturally intelligent, playful creatures are driven to gnawing and biting on other pig tails and hind ends. A mauled pig may die from an attack and then be eaten by his attackers. Mauled pigs cannot be sold, a definite problem to the producer. In answer? Pigtails are amputated and animals are kept in total darkness except for feeding.
The Bureau of Labor lists poultry processing as one of the most hazardous occupations. Workers often contract diseases from sick animals. The meat packing industry suffers injuries10 times the national average, primarily nerve and tendon damage from repetative motion (up to 8,000 times an hour).
Egg factories all over the country weed out male chicks and dispose of them en masse in plastic bags and barrels where they are crushed and suffocated. A half a million chicks a day are disposed of. They may also be ground up WHILE STILL ALIVE for use as animal feed.
Animals at the top of the food chain absorb many of the toxic chemicals in their diet. Pesticides, insecticides, petrochemicals, hormone injections, antibiotics as well as toxic wastes such as PCB's and mercury in our oceans. Today, more than ever, it is wise to eat low on the food chain. Plant foods are the safest.
A diet vegetarian diet helps prevent diabetes, often relieves the symptoms, and can even eliminate the need insulin treatments.
Detection of salmonella is not required by the USDA. Not a single plant in the country inspects for it CBS's "60 Minutes" found half of the chickens they randomly purchased to be contaminated.
The male calf born to a dairy cow is taken immediately after birth to a veal factory and locked up, immobile, for his entire life. He is fed a diet without iron or roughage to produce tender milky white meat. He is injected with growth hormones and antibiotics to keep him alive. He is kept in darkness except for feeding. Veal fetches a premium price.
Agricultural engineers discovered that the energy costs of producing poultry, pork and other meats was over10 times that of any plant food.
Nearly all toxic chemical residues in the American diet (95% to 99%) come from animal sources.
To help end the controversy over whether humans are carnivores, consider that it is not common for a person to stalk a wild animal, catch it by sinking claws into its body, bite its neck, and feel comfort in the taste of fresh warm blood and uncooked flesh.
To crank up pork production, piglets may be taken away from their mother soon after birth. They are then provided with a mechanical teat, without which they would die from the emotional loss. The forced weaning allows the sow to end her lactating period, so she can become pregnant again.
The high incidence of constipation hemorrhoids, hiatal hernias, diverticulosis, spastic colon and appendicitis parallels today's widespread high fat, low fiber, meat-centered diets.
Our dwindling water supply is directly tied to meat consumption. Over half of the water in the U.S. irrigates land for livestock feed and fodder.
Considering factory housing, irrigation, trucking, refrigeration, and petrochemical fertilizer, vast amounts of energy, about a gallon of gasoline, is required for every pound of grain-fed beef.
The Allied naval blockade during World War I forced Denmark dramatically into nationwide vegetarianism. The death rate from disease during the period dropped by 34%.
Chicken feathers, guts, and waste water, which normally would be discarded, are routinely "recycled"back to the hen houses as feed. Industry experts believe this unclean slaughtering, processing, and forced cannibalism, leads to the rampant salmonella epidemics in poultry plants. Ignoring true causes, the U.S. government recommends food irradiation to "sanitize" contaminated birds. Food irradiation causes potentially carcinigenic changes to proteins.
Even, though organic farming and natural insect controls are proven, agribusiness continues with pesticides. Pesticides may take hundreds of years to decompose.
In a March, 1984 Time magazine reported on cholesterol and heart disease... "in regions where ... meat is scarce, cardiovascular disease is unknown."
An acre cultivated in spinach yields 26 times more protein than it does for beef.
Human beings have no sharp needle-like teeth to puncture flesh as do carnivores; humans have flat back teeth to grind (plant) food unlike carnivores.
The USDA does not inspect for trichinosis in pork, which must be thoroughly cooked before eating. About 4% of Americans have trichinella worms in their muscles.
Vegetarians live on average about six years longer and are healthier than meat eaters.
Desertification, now affecting 29% of the earth's landmass, is largely due to the demands of livestock production around the world. Meat-eating countries, such as the U.S., drive continued increases due to conversion of land which has been sustainably farmed for centuries being coverted to beef production for export.
European countries have banned nearly all imports of American beef because of the routine feeding of antibiotics to livestock.
Demand for ocean fish contributes to over 200,000 deaths of marine mammals and birds caught in fishing nets every year.
Doctors learn to treat diseases with drugs and surgery. Today's physician has virtually no education on nutrition.
USDA poultry inspectors are expected to inspect about 90 birds per minute on a fast moving conveyor. An impossibility. They are forced to allow unsafe poultry to get the USDA's stamp of approval.
To produce foie gras, duck and geese are force-fed huge quantities of grain three times a day through a feeder tube. This painful process lasts 28 days before slaughter, often causing stomachs sometimes to burst. Diseased livers, which swell to several times normal size by this process, are considered a delicacy which sells for about $12 an ounce. About 8,000 tons are produced worldwide each year.
A vegetarian diet is often a quick cure for ulcerative colitis.
Each pound of feedlot beef can be equated with 35 pounds of eroded topsoil, at an estimated cost of $44 billion a year.
Antibiotics for medical use are becoming ineffective because excessive use of antibiotics, especially in the meat industry, creates super bugs that are resistant to all known antibiotics. It is predicted that we are about to embark upon an era in which antibiotics are useless.
It's easy to become a vegetarian.Simply do not buy meat or eggs when you go to the grocer or to a restaurant. If you do not buy it, you will not consume it. You will learn how to cook and serve nutritious and delightful vegetarian fare. There are many cookbooks available at your favorite natural food store or bookstore.