Five Acidic Fatigue Factors That Lead To Stage 1 Acidosis

If you’re getting six to eight hours of sleep at night and you still have to drag yourself through eight seemingly endless hours of work during the day, it’s time for a fatigue check-up. Here are five acidic fatigue factors you might want to consider:

Acidic Fatigue Factor #1: Acid Blood or Anemia or I Eat Too Much Sugar and Animal Protein Dis-Ease.

You may be bleeding internally and not know it – bleeding ulcers, for instance, may be slowly dragging you down. Kidney dis-ease can also be the result of acidic blood or anemia. In women, acid caused fibroid tumors or acid uterine polyps can be the culprit. Blood loss can lead to a deficiency of hemoglobin, the alkalizing protein in the blood that carries oxygen from your lungs to the rest of your body. The end result when your organs and tissues don’t get enough alkalizing oxygen is fatigue. Other tell-tale acidic symptoms are irritability, dizziness, and feeling cold. A simple live blood test can show acidic blood anemia, and fatigue or Stage 1 acidosis begins to diminish after only a month of alkalizing and energizing with the pH Miracle Lifestyle and Diet.

Acidic Fatigue Factor #2: Hypothyroidism or I Eat Too Much Crap Dis-ese.

If you are depressed, sluggish, and generally run-down, you may have an under-active acidic thyroid due to an acidic lifestyle and diet. The thyroid is a tiny gland with a big job; it sits at the base of your neck and regulates the speed at which your whole body operates and manages its alkaline design and acidic functions. While hypothyroidism affects both men and women, by age sixty, 17 percent of all women will have a thyroid disorder and not know it, according to the American Thyroid Foundation. A live and dried blood test can show it, and an alkaline lifestyle and diet can chase fatigue and an under-active acidic thyroid away.

Fatigue Factor #3: Caffeine Acid Overload or I Drink Too Much Acid Dis-Ease.

The hard core acid caffeine is everywhere these days, from fancy coffee drinks to so-called “energy” drinks. Too much of a acid thing, though, can drag you down instead of giving you a boost. “In some patients, continued abuse results in fatigue,” says W. Stephen Pray, PhD, RPh. Cut out all acidic caffeine that is causing your fatigue, and keep in mind that caffeine is found in other highly acidic foods such as chocolate, black tea, green tea, energy drinks, and also in many medications.

Fatigue Factor #4: Food Allergies or I Eat and Drink Acid Dis-Ease,

Acidic food allergies or intolerances can cause acidic symptoms from headaches to hives, but the first symptom is often drowsiness or fatigue within ten to thirty minutes of digesting the acidic food or drink. Common offenders are milk, yogurt, ice cream, cheese, high fructose corn syrup, MSG, shellfish, and all forms of sugar. If you suspect an acidic food or drink intolerance, try an “acid elimination diet” that cuts out all acidic foods and drinks for a week or so. You will find that you will no longer have food allergies. Continued digesting of an acidic food or drink your body can’t tolerate can lead not only to chronic fatigue but other health problems as well.

Fatigue Factor #5: Sleep Apnea or I Am Full of Acid Dis-Ease.

You may only think you’re getting six to eight hours of sleep. You may actually stop breathing many times during the night, which awakens you just long enough to disturb your sleep, usually without your being aware of it. If you sleep alone, your only clue that you may have sleep apnea is chronic acid fatigue. If you share a bed with someone, snoring is also an acidic symptom. (They’ll let you know!) A sleep clinic can diagnose sleep apnea, and an alkaline lifestyle and diet can often get you back on the road to restful nights. If you don’t stop the acid lifestyle and diet, an increased risk of stroke or heart attack is down the road instead of an alkaline peaceful sleep.

All five factors are symptoms of the first stage of latent tissue acidosis – enervation – and can easily be resolved with an alkaline lifestyle and diet.

Consumer group chews out restaurants for unhealthy menus

Read more: http://www.kansascity.com/2011/07/19/3023536/consumer-group-chews-on-restaurants.html#ixzz1THjYaJ2P

By JOYCE SMITH
The Kansas City Star
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A burger topped with smoked pork belly and fried eggs. Meatballs stuffed with provolone. Grilled cheese sandwiches stuffed with deep-fried mozzarella sticks.

These are some of the “dishonorees” in the Center for Science in the Public Interest’s latest Xtreme Eating Awards, released Tuesday.

“If Americans are feeling a little more full when lumbering out of the Cheesecake Factory, Applebee’s, Denny’s and other chains, it’s not in their heads,” Bonnie Liebman, the center’s nutrition director, said in a statement.

The consumer organization called out locally based Applebee’s for “openly bragging” about its new “stacked, stuffed and topped” menu.

In a statement, Applebee’s spokeswoman Nancy Mays said the chain offered a variety of options, including an under-550-calories menu and Weight Watchers-endorsed entrees.

“Applebee’s guests want a variety of options, and with access to nutritional information online and in the restaurant they can make the most appropriate choices for themselves,” Mays said.

According to the center, a typical eater should have about 2,000 calories, 20 grams of saturated fat and 1,500 milligrams of sodium per day, the center says.

A couple of examples from the report:

•Denny’s Fried Cheese Melt: Four fried mozzarella sticks and melted American cheese grilled between two slices of sourdough bread, with a side of french fries and marinara sauce for 1,260 calories, 21 grams of saturated fat and 3,010 milligrams of sodium (more than two days’ worth).

In a statement, Denny’s spokesman John Dillon said the chain offered a variety of menu items, including healthy, low-calorie meals.

“In fact, we recently launched a new Fit Fare menu that includes four different types of lighter options,” Dillon said.

•Cold Stone Creamery PB&C Shake: Even people eating 1,500-calorie burgers wouldn’t really expect their shakes to have 2,000 calories, the center says. A 24-ounce “Gotta Have It” size shake of peanut butter, chocolate ice cream, and milk has more than a day’s calorie allotment at 2,010 calories and 3 1/2 days’ worth of saturated fat (68 grams).

Officials with Cold Stone could not be reached for comment Tuesday.

The Food and Drug Administration is completing new rules that would put these calorie counts on the menu.

To reach Joyce Smith, call 816-234-4692 or send email to jsmith@kcstar.com. Follow her on Twitter and Facebook at JoyceKC.

Read more: http://www.kansascity.com/2011/07/19/3023536/consumer-group-chews-on-restaurants.html#ixzz1THjj7z00

Japan’s government said it can’t rule out the possibility beef contaminated with radioactive material has been exported, as consumers and lawmakers accused authorities of negligence on food safety.

The government yesterday imposed a ban on beef shipments from areas near the crippled Fukushima nuclear plant after finding 637 cattle were fed hay containing radioactive cesium. Supermarkets including Japan’s biggest, Aeon Co., said the beef was sold in Tokyo and other cities.

“We cannot completely rule out the possibility” contaminated beef was also sold abroad, Yuichi Imasaki, the deputy director of the farm ministry’s meat and egg division said by phone today. “The chances are very low” because most countries have tightened rules on Japanese beef imports or banned them, he said.

The ban comes more than four months after the earthquake and tsunami wrecked the Fukushima Dai-Ichi power station causing the worst nuclear fallout since Chernobyl. Concerns about food contamination before yesterday’s ban cut beef exports by 16 percent in the last two months, while hotels and restaurants in the region, including Shangri-La Asia’s luxury chain dropped Japanese seafood from their menu.

“There has to be at least an independent investigation regarding the level of contamination to farming,” said Chris Busby, a visiting professor at the University of Ulster’s school of biomedical sciences and scientific secretary of the European Committee on Radiation Risk, a think-tank.
Radioactive Hay

Busby is due to speak to Japanese lawmakers later today and has been testing radiation levels in Fukushima prefecture north of Tokyo and other areas.

Tainted hay was given to cattle in 19 farms in Fukushima, Niigata and Yamagata prefectures. Twelve cases of beef contamination were detected in eight prefectures, according to a statement from the Ministry of Health, Labour and Welfare.

Some beef from the 637 cattle contained cesium exceeding government standards and was sold to consumers, said Kazuyuki Hashimoto, an official at the food-monitoring division of the Tokyo metropolitan government. Aeon, Seven & I Holdings Co., and Marui Group said this week they had sold the tainted beef.

Seven & I traced back the origin of the beef it sold after the government announced the cattle contamination this week, spokesman Hiroyuki Hanamitsu said today by phone.

U.S. Import Ban

The U.S. has not allowed beef imports from Japan since April, 21, 2010, because of the possibility they may harbor foot-and-mouth disease, Matt Herrick, a spokesman for the Department of Agriculture, said today in an e-mail.

The danger from less-than-rigorous testing of produce leads to contaminated products on supermarket shelves and that creates a lack of confidence in all products, said Peter Burns, a nuclear physicist and former Australian representative on the United Nation’s scientific committee on atomic radiation.

“Like with Chernobyl, you don’t have people buying anything from Ukraine because it might be contaminated,” he said. “I would have thought that within two or three months they would have formed some sort of task force who has somebody in charge,” Burns, who has 40 years of radiation safety experience, said.
Contaminated Products

Products including spinach, mushrooms, bamboo shoots, tea, milk, plums and fish have been found to be contaminated with cesium and iodine as far as 360 kilometers (225 miles) from Dai- Ichi. Tokyo Electric Power Co., the operator of the stricken station, said on June 14 it found cesium in milk tested near another nuclear reactor site about 210 kilometers from the damaged plant.

“The contamination occurred because the government did not take appropriate measures,” Yoko Tomiyama, chairwoman of the Consumers Union of Japan, said in a telephone interview yesterday. “They should take responsibility for their negligence.”

About 437 kilograms (963 pounds) of beef from a farm in Minami-Soma city, 30 kilometers from the Dai-Ichi nuclear station, was consumed in eight prefectures, according to the Tokyo metropolitan government, which detected the first case of tainted beef from the farm earlier this month.
Cesium Beef

As much as 2,300 becquerels of cesium a kilogram was detected in the contaminated beef, according to the July 18 statement from the health ministry. The government limit is 500 becquerels per kilogram. Rice hay produced in Fukushima prefecture was found to contain as much as 690,000 becquerels, exceeding the 300-becquerel limit, according to the local government office.

For people who have eaten the beef, “the overall long-term implications of this are extremely minor as far as any potential harmful health effects,” said Burns. Though the reputational damage can end up “destroying whole industries,” he said.

Fukushima is the 10th biggest cattle-producing region in Japan, representing 2.7 percent of the total. The nation exported 541 metric tons of beef worth 3.4 billion yen ($42.8 million) last year, including premium wagyu meat.

Japan exported 49.1 tons of beef in May, 50.6 tons in April and 58.6 tons in March, according to the farm ministry’s data. Vietnam, Hong Kong and the U.S. were the biggest markets for Japanese beef in the year through March 2010.

“We are currently tracking all beef shipped from Fukushima prefecture. So far we’ve found no case of contaminated beef exports,” said Tomohiro Hagiya, an official at the Ministry of Health, Labour and Welfare’s food safety department.

Japan imported 204,543 tons of beef in the five months ended May 31, an increase of 11 percent from the same period last year, according to the agriculture ministry.

To contact the reporter on this story: Aya Takada in Tokyo at atakada2@bloomberg.net

To contact the editor responsible for this story: Peter Langan at plangan@bloomberg.net

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Commentary

H1N1 S188T Dominant In Southern Hemisphere
Recombinomics Commentary 18:10
July 20, 2011
The CDC released another series of H1N1 sequences from 2011. A subset was from the United States, but most sequences were from the southern hemisphere. The majority of these sequences were from the sub-clade with S188T, which was the dominant sub-clade in the northern hemisphere in the 2010/2011 season.

The sequences did not include new Chihuahua isolates or those with Tamiflu resistance (H274Y or S246N), but the number of sequences were limited and it is not clear how represented they were. In the prior release the sequences included two from Mexico, but neither were the Chihuahua sub-clade, the most common 2011 sequence released by the national labs in Mexico, although one of the two sequences did have D225N, but on the genetic background with S186P. The presence of D225N, which in the past has been rare, on another genetic background raises concerns that D225N is becoming more common, as indicated in anecdotal reports.

The latest sequences, again included no data from Delaware or Maryland. The four most recent H1N1 sequences from each state had H274Y and phylogenetic analysis supported increases due to recombination as well as clonal expansion. Moreover, Delaware report 10 additional cases with H274Y, as reported to them by the CDC, but the CDC had yet to release sequences from these additional cases, which almost certainly would extend the data from the 8 earlier cases. The absence of any additional data from the 10 lab confirmed cases, raises concerns that the sequences being released are not representative of the more recent data generated by the CDC.

Release of sequences from the Delaware and Maryland, as well as more sequences from Mexico and other collections from the southern hemisphere would be useful.

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Seaweed ‘is natural way to protect the heart’ as algae helps bring down blood pressure

By Sophie Borland

It’s hardly the most appetizing vegetable side dish.

But tucking into a clump of seaweed at dinner time could help stave off heart attacks, say researchers.

They have discovered key ingredients in the plant that help lower blood pressure, similar to commonly prescribed drugs.
Tuck in: Seaweed has been a neglected nutrient source in the West

Tuck in: Seaweed has been a neglected nutrient source in the West

According to a major study, seaweed is a rich source of proteins known as bioactive peptides – which are also found in milk.

These chemicals have a similar effect to ACE inhibitor drugs, which are widely prescribed to help lower blood pressure and prevent heart attacks and strokes.

Seaweed is rarely eaten in Britain but has been a staple of the Japanese diet for centuries.

More…

* Mothers using nicotine gum to avoid smoking in pregnancy ‘put unborn babies at risk’

Popular varieties include Wakame, used in miso soup, Kombu, and Nori, which is dried and used to wrap sushi.

One of the few types eaten by Britons is the red seaweed called laver, which is used to make laver bread. But experts insist many of the clumps found on our beaches are, in fact, edible.

Dr Maria Hayes, of the Teagasc Food Research Centre in Dublin, said seaweed – known as macroalgae – was an ‘untapped source’ of these healthy ingredients.
Beneficial: Seaweed is very low in calories and some scientists claim it helps weight loss by preventing the absorption of fat

Beneficial: Seaweed is very low in calories and some scientists claim it helps weight loss by preventing the absorption of fat

The research, published in the American Chemical Society’s Journal of Agricultural and Food Chemistry, looked at evidence from 100 other studies.

It called for more effort to exploit the bioactive compounds and ‘their potential for use and delivery to consumers in food products’.

The report stated: ‘The variety of macroalga species and the environments in which they are found and their ease of cultivation make macroalgae a relatively untapped source of new bioactive compounds, and more efforts are needed to fully exploit their potential for use and delivery to consumers in food products.’

Seaweed is very low in calories and some scientists claim it helps weight loss by preventing the absorption of fat.

Japanese researchers recently found that rats fed a certain type of seaweed lost 10 per cent of their weight

GMO’s: Invasive Species Council and USDA ignore environmental infection and contamination

July 22, 2011 by ppjg

Marti Oakley (c)copyright 2011 All Rights Reserved

___________________________________________

How can a mutated germ plasm be so vastly different that a patent can be obtained and, at the same time, be so substantially the same as the germ plasm it was derived from that it should be generally considered safe and unregulated?” Someone? Anyone?

_____________________________________________

The recent deregulation of genetically mutated bluegrass is the first domino to fall in the scheme to deregulate all gmo’s and to avoid having to label these disgusting creations so that consumers, many of whom are fully aware of the dangers of these products, can choose to avoid them. The economic power wielded by consumers via their food dollars would quickly put an end to genetic modification, mutation and alteration. Therefore, regulation, control, liability for harm and damage along with labeling, must be avoided at all costs.

The reduction of biodiversity as a result of the infestation of transgenic plants and crops will cause the rise of monocultures where a single crop is grown in a region or, becomes the only crop that will grow wiping out any biodiversity and by necessity causing a rise in the use of pesticides and herbicides as insects and weeds alike develop a tolerance to genetically mutated seeds and chemical applications. This infestation and resulting contamination of food crops in particular, or those crops to be used for feeds and fuel should be treated for what they actually are: the equivalent of AIDS in the plant world.

Transgenic crops are protected by fraudulent patents and will eventually be used to eradicate all rights to regional germ plasms. The GATT agreement will facilitate the loss of the right of farmers in any given region to reproduce or save seed, and will prohibit the sharing of seed; exactly what is being implemented now.

While one council after another is set up under the guise of protecting the environment, not one, not even the National Invasive Species Council has addressed the issue of developing monocultures as a result of genetically mutated and aggressive plants and crops. This lack of perspective and failure to actively investigate the possibility of monocultures developing and the subsequent devastation to biodiversity that would result, is a dead giveaway that they are aware of this possibility and most likely have no intentions of highlighting what they know to be a growing and threatening problem. And as noted in the article by Debbie Coffey, Monsanto is “advising” the Invasive Species Council which is a clear indicator that what emanates from this Council should be seriously questioned and never taken as anything remotely resembling the truth.

Too many questions regarding the ecological impact of mutated crops and seeds have gone unanswered. It appears that those questions are not allowed to be asked in the first place. But, if any are asked, the answers are quickly hidden away from public view so that future plausible deniability can be claimed when the actual biological devastation and ecological collapse’s in any region are so apparent they can not be ignored or denied. No one is going to want to be held directly responsible for the environmental catastrophes’ about to befall us as genetic mutations wreak havoc on ecological systems.

Genetically mutated crops are intended to replace natural crops and to limit the range of crop seed available. As the USDA intentionally by-passed environmental impact studies and any independent studies and in most instances actively facilitated the squashing of studies and reports that sounded the alarm on the dangers of genetically mutated seeds and crops, they simultaneously helped corner the market monopoly on behalf of companies such as the malevolent Monsanto as the availability of traditional and uncontaminated seed supplies is forcibly reduced. Every effort has been made to seize, outlaw and eradicate any natural seed supplies so that the market can be monopolized by bio-pirates looking to control and profit from the theft of germ plasms from the public domain.

Claiming they “created” a new life form from the stolen germ plasm, bio-pirates go on to file for a patent claiming the frankenplant is so vastly different from the original that a patent is necessary to protect their creation; it’s a new life form. As soon as the patent is granted, the bio-pirates claim the plant is substantially equivalent and basically the same as the plant it imitates (The Substantial Equivalence Doctrine) and that it is generally regarded as safe (GRAS) and should not be regulated or labeled.

So why has no one in the hallowed halls of the USDA or even the Supreme Court asked the million dollar question?:

How can a mutated germ plasm be so vastly different that a patent can be obtained and, at the same time, be so substantially the same as the germ plasm it was derived from that it should be generally considered safe and unregulated?” Someone? Anyone?

It would appear that the bio-pirates are either lying about their new creation, OR, they are lying about their end product. Most likely they are just lying about everything.

Because genetic mutations are bred to be invasive and aggressive and no effort is put into establishing if these mutations can be controlled, and because horizontal gene transfer occurs with such aggressive rapidity, along with wind drift, the mutation of weeds and other plant life quickly become part of the mutated system. This is intentional. Entire regions are subject to becoming homogeneous, with all plant life being absorbed, overtaken and mutated, reflecting at least in some part genetic signatures of the invasive, genetically mutated plant species. Once this assimilation occurs, bio-pirates will be allowed to lay claim to entire ecological systems without ever being held liable or responsible for the infectious contamination that devastated the environment and the food supply to begin with.

The groundwork for this claim of ownership by virtue of introducing an aggressive and unnatural invasive species into natural environments has been arbitrarily established in the courts. The harm and damage done to natural crops and land should have been cause for the bio-piracy corporation to be held liable. Instead, the farmer that maintained a traditional and uncontaminated crop is held liable for the uncontrolled infection of his crops by the mutated plants.

Biotic stress, caused by the activity of genetically mutated organisms, affects other organisms in close proximity including animals which might feed on it. “Biotic” is any living part of the environment which affects other organisms. Animals feeding on these organisms are also affected and now also carry the genetic signature of the mutation. As Monsanto and other bio-pirates have been allowed to contaminate field after field of non-gmo crops, USDA, FDA, and even SCOTUS have supported their contentions that the natural crop which was attacked and infected by the genetically mutated crops, now belongs to them. It is a highly technical system of theft of private property carefully constructed through international harmonization agreements and governmental corporate contracting which has its genesis in the initial theft of germ plasms from the public domain and requires the collusion of multiple agencies and corrupt courts.

Biotechnology is not a humanitarian business. It is commercial activity conducted for no other reason than creating a monopolized market with an eye on profits. In order to make this activity as profitable as possible required the complicity and collusion of the USDA and the FDA, along with assorted international organizations such as the World Trade Organization and the United Nations. The use of harmonization agreements which are in fact the tool used to create substandard thresh holds for corporate raiders and bio-piracy around the world is the political weapon of choice in voiding the issues of sovereignty, self-determination and preservation, while encouraging the corporately induced contamination of the food supply.

Genetic manipulation including transgenic plants and animals are not created to feed the world’s hungry, or to reduce the production costs of farmers, nor are these mutations capable of producing larger crops or fatter cows, for less money. Genetically mutated crops contain less than half the nutritional value of traditional crops, making them virtually worthless as a nutritious food staple, and economically far more costly to grow. But this issue is not about feeding the hungry more effectively, or how many people in the world might starve as a result of this manipulation of life.

Genetic mutation is not a humanitarian effort; it is a business plan. Nothing more.

___________________

Biotechnology is being pursued to patch-up the problems that have been caused by previous agrochemical technologies (pesticide resistance, pollution, soil degradation, etc.) plants are the unintended transfer to plant relatives of the “transgenes” and the unpredictable ecological effects (Rissler and Mellon 1996). http://www.cnr.berkeley.edu/~agroeco3/the_myths.html

Given the above considerations, agroecological theory predicts that biotechnology will exacerbate the problems of conventional agriculture and by promoting monocultures will also undermine ecological methods of farming such as rotation and polycultures (Hindmarsh 1991). http://www.cnr.berkeley.edu/~agroeco3/applying_agroecological_concepts.html

A biotic factor is any living component that affects another organism, including animals that consume the organism in question, and the living food that the organism consumes. Biotic factors include human influence.

Biotic components are contrasted to abiotic components, which are non-living components of an organism’s environment, such as temperature, light, moisture, air currents, etc.

http://www.bioeco.gov/binary_docs/Charter-BioEco%20Approved%20May%202008.pdf

http://ppjg.wordpress.com/2011/07/18/the-quiet-coup-the-implementation-of-agenda-21/

http://ppjg.wordpress.com/2011/07/19/invasive-species-sham/

http://farmwars.info/?page_id=4202

6 Ways Food is Being Used as a Weapon
Dees Illustration
Activist Post

Hungry people will do anything for food, which means that those who have control over food can use it as leverage. In 1974, Henry Kissinger suggested using food as a weapon to induce targeted population reduction in a previously classified 200-page report, National Security Study Memorandum 200: Implications of Worldwide Population Growth for U.S. Security and Overseas Interests. The primary tactic to be applied is that food aid would be withheld from developing nations until they submitted to birth control policies:

There is also some established precedent for taking account of family planning performance in appraisal of assistance requirements by AID [U.S. Agency for International Development] and consultative groups. Since population growth is a major determinant of increases in food demand, allocation of scarce PL 480 resources should take account of what steps a country is taking in population control as well as food production. In these sensitive relations, however, it is important in style as well as substance to avoid the appearance of coercion.

So, food was to be used as just another method of imperial colonization to force countries to conform their policies to those desired by the controllers. Notably, this tactic only works as a blunt weapon on territories enduring a severe economic collapse and with little resources for food production. Today, however, it appears that the entire globe is receiving an arsenal of food bombs as there appears to be a multifaceted attack on people’s access to food. In other words, what has been an admitted tactic for nearly 40 years of controlling food aid for regional population reduction has now grown more complex and expansive.

Because of massive corporate consolidation of agriculture, centrally coordinated global regulations, a devalued commodity-dollar and unrestrained commodity speculation, chemical and genetic modification, and real or manipulated food shortages; there is indeed a war being waged — with food as the primary weapon. Understand, this is a not purely a war on food, but rather a war on the general population. Therefore, it is crucial to understand these tactics in order to defend against them.

Here are six ways food is being used to wage war against the population:

1. Food inflation: Crippling food inflation is now affecting every corner of the world with the poorest feeling the worst pangs. The U.N. Food and Agriculture Organization’s (FAO) food price index increased by 3 points to 234 points in June – a 39% increase on the year. These increases are causing mass starvation and rioting in many poor regions of the world, but they are also beginning to punish the middle-class in the Industrialized nations. The price of food is inflating primarily because of a devalued commodity-dollar from excessive money printing and Wall Street commodity speculation. Perhaps it’s more appropriate to call it commodity manipulation, not speculation. As William Engdahl recently pointed out: “The ability to manipulate the price of essential foods worldwide at will — almost irrespective of today’s physical supply and demand for grains — is quite recent….Up until the grain crisis of the mid-1970s there was no single ‘world price’ for grain, the benchmark for the price of all foods and food products.”

What fuels commodity speculation is not just the obvious decline of the dollar and a flight to something tangible, but also genuine supply concerns based on a variety of factors that cause crop shortages like extreme weather or disease. Regardless of real or manipulated food shortages, food prices will continue to rise because of increased demand and an incrementally weaker dollar. Luckily, there are many ways to protect yourself from food inflation and the food war in general.

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2. Shortages: Through supply controls, food shortages have been used as a weapon to create regional conflicts, to encourage peacekeeping missions, and as a foreign policy carrot — as clearly outlined in Kissinger’s 1974, Memorandum 200. The most recent examples can be found with the current and ongoing negotiations with North Korea who perpetually holds a nuclear gun to the West’s head in exchange for food. Somalia, who was food self-sufficient until the 1970s, has become a “failed state” because of food shortages. Significantly, the situation in Somalia and other large-scale famine are usually caused by a manipulated economic collapse. In fact, many have reported that the lack of food was an underlying factor of the Egyptian revolution.

Because of corporate consolidation of staple crops such as corn, soybeans, and wheat — and the central control of food aid — it is now easy to manipulate food shortages. But, clearly, there are also catastrophic weather events that destroy production in entire regions such as the heat wave in Russia last summer that caused them to restrict wheat exports in what some referred to as food wars. Many countries who had contracts with Russia were not happy, and their protectionist move had global effects on the food prices. In other words, imminent food shortages are typically a localized problem, but because the food system is so interconnected, local problems now affect the global community.

3. Chemical Additives: Chemical additives, from pesticides to preservatives, can only be viewed as a weapon in the depopulation agenda. Clearly, laboratory-concocted chemicals were never meant for human consumption. Therefore, they can only be attributed to an effort to deliberately and slowly poison the population. Many food and drink toxins like fluoride, aspartame, or monosodium glutamate (MSG) are now well-known to have negative health effects. Other lab creations like high fructose corn syrup (HFCS) are also beginning to prove very unhealthy with tests showing mercury in corn syrup. Incidentally, we dare you to find any sweet food that doesn’t contain either aspartame or HFCS. Even wholesome Campbell’s Tomato soup has HFCS, as does Heinz ketchup — while nearly every candy or gum contains aspartame. It’s estimated that the average American consumes 12 teaspoons of HFCS per day, while the younger population consumes nearly double that. “Mercury is toxic in all its forms. Given how much high-fructose corn syrup is consumed by children, it could be a significant additional source of mercury never before considered,” said Dr. David Wallinga of the Agriculture and Trade Policy whose study found about a third of brand-name foods with HFCS had measurable amounts of mercury.

Pesticides fall into the chemical additive category — GM pesticides especially (called Bt toxins). They are found in the blood stream of nearly all North Americans, and even in 80% of their unborn babies. It is presumed these toxins are acquired by eating genetically modified corn or soy, and from the livestock that feed on it. A recent study proved that the chemical found in best-selling pesticides, glyphosate, causes birth defects among other ailments. We must understand that although all of these toxins, and a host of others, are approved for consumption by the FDA, it doesn’t make them safe. And even the ones that have exotic names but have yet to be proven to have ill effects surely have a cumulative impact on human health. They’re so pervasive that it seems impossible to evade them, but there are still ways to eat like a human.

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4. Regulations: By restricting food freedom, regulatory agencies purposely increase dependence on the Big Ag monopoly cartel that fully controls the basic building blocks of food. Simply put, those who control the corn, wheat, soybeans and rice, control all food, since all livestock and all processed foods are dependent on those food sources. In America, and increasingly around the world, this cartel places their cronies in government regulatory agencies like the USDA to weed out their competition through excessive regulation. Furthermore, this restriction of food freedom is happening in concert across the globe, precisely because it is a top-down globalist initiative driven by international regulatory agencies such as the World Trade Organization and the United Nations. It is a complex, interwoven agenda that takes into account everything from health safety to land use rights in order to force independent food producers to conform in ways that only benefit a global corporate structure. Regulatory agencies are one of the primary weapons deployed against independent living.

5. Genetic Modification: There are many reasons to avoid eating genetically modified food, from health concerns to supporting a fundamentally evil food cartel. Genetically modified foods are the path to monopolies over human life through patented technology and environmental destruction by chemical-heavy monoculture practices. GMOs are so pervasive in the United States that it is estimated that 70% of the average American diet contains them. Many European countries, and other regions, have rejected GMOs. Hungary recently destroyed illegal GM corn crops and plans to make distributing seeds a felony offense. However, because of corporate/political pressure, most resistant countries are being forced to adopt them. All of this despite the fact that environmental infection and contamination are proven effects of transgenic plants. Meanwhile, the control is being implemented under convoluted patent laws, where the mutation itself signifies originality and control over the natural organism it imitates.

6. The Weather: Weather undeniably affects food access and food costs. One glance at maps across the globe reveals that food production areas are being especially hard hit, and we are seeing prices rise accordingly. These natural events can be exploited both by speculators and governments. However, with the introduction of weather modification, invested in by those such as Bill Gates and openly promoted by elite globalist think tanks, concerns have been raised over the possibility that governments could use weather as a deliberate weapon to create food wars. Accusations have already been leveled charging exactly that. While some might dismiss the various possibilities of “steering the weather” for malevolent purposes as conspiracy, it is much more difficult to ignore the 1996 document presented to the Air Force titled Owning the Weather 2025 (PDF), which explicitly states as a heading on page 10: Applying Weather-modification to Military Operations. One key section states that weather control could be virtual, as well as literal:

Offensive abilities could provide spoofing options to create virtual weather in the enemy’s sensory and information systems, making it more likely for them to make decisions producing results of our choosing rather than theirs. It would also allow for the capability to mask or disguise our weather-modification activities.

[...]

Also key to the feasibility of such a system is the ability to model the extremely complex nonlinear system of global weather in ways that can accurately predict the outcome of changes in the influencing variables.

[...]

Conceivably, with enough lead time and the right conditions, you could get “made-to-order” weather.

This would certainly be the ultimate endgame for anyone wishing to use food as a weapon of control and profit. This possibility should not be easily dismissed, but rather it warrants open-minded investigation and research.

As we can see, food control is full spectrum, with wars being declared on the individual, states, and sovereign nations simultaneously. Food controllers utilize health, politics, and economics to integrate their agenda. Only full spectrum solutions can be employed as protection. There is much hope to be offered through alternative markets, barter systems, and local co-ops. We welcome your thoughts in the comments section below about other creative ideas we can implement to preserve our independence.

“True individual freedom cannot exist without economic security and independence. People who are hungry and out of a job are the stuff of which dictatorships are made.” — Franklin Roosevelt

Please visit Food Freedom for Rady Ananda’s contributions to this article, as well as for the latest information about health news, original commentary, and activism.

An open letter from dairy farmers on the Big Island of Hawaii shares some solutions for working with radiation problems in milk.

Dear Milk Share Members,
Our goal to offer high quality safe food to our community has recently been challenged in the reality of the radioactivity being released into our environment. In the past weeks radioactive levels have increased in Hawaii, with high spikes and a more current leveling off of radiation levels. Milk from the large dairies in Hamakua and Hawi has shown elevated levels of radiation, from 400 to 2400 times the recognized safe levels.

Why is milk contamination significant in the world of agriculture? Because milk represents the overall condition of the entire food chain, since cows consume grass and are exposed to the same elements as crops. So, when milk tests positive for radiation, it indicates the entire food chain is contaminated since cows eat grass. When grass is contaminated everything grown in the same soil is contaminated. This has proposed a serious concern to us farmers, with us asking what can we do? After much consideration, research, and conversations with much appreciated experts in the field of biological farming and human & animal health, we have found some things which we are able to do to protect our soil, animals, and bodies.

Aside from the much recognized supplement potassium iodine as a protection against radioactive iodine, there are a number of ways we can help. We have remembered our friend, elemental boron and the position it plays on the earth. Boron is the only mineral capable of accepting and ionizing radiation that never changes the innards or the nucleus of the cell. Spoken simply, boron can take radiation and release it without upsetting its own very delicate balance.

Boron is used extensively in the nuclear industry. Sodium borate is regularly used for standby liquid control systems, in case of emergencies. It was used in Cheronbyl in 1986 mixed with sand to prevent further radiation leakage. It was also used in 1999 in Tokaimura, Japan, to absorb the massive amounts of radiation after an accident at a plant. Currently it is being dumped on fuel rods and in surrounding waters of the Fukushima plant. Boron is widely recognized as extremely safe and can be used to capture radioactivity on our soils, gardens, orchards, etc. It also can be safely ingested by humans and animals. Boron will accept radiation and ionize it within our bodies, after which our bodies will safely excrement the boron and radioactivity.

We have begun feeding our cows and goats sodium borate at milking times, as well as adding it to free choice kelp and water troughs. In the past years we have monitored boron and other minerals in the soil and have added as necessary to bring levels up to recognized healthy levels. As a safety measure we are planning to implement a boron dosage to all of our pastures, as well as neighboring pastures. For humans, boron can safely ingested at a dosage of 4-10 mg per day. Borax, 11% boron, can be used as a tea and sprayed on your gardens, or land surrounding your home, at a rate of 10# of Borax per acre, 1#, if using elemental boron. Borax can also be ingested at 1/8 tsp to 1 litre water for women, ¼ tsp to 1 litre water for men. Fortunately, red wine and coffee are significant sources of boron, as well as non-citrus fruits, red grapes, plums, pears, apples, avocados, legumes and nuts! Boron is known to be non-carcinogenic, non-mutagenic and has been used internally to protect the astronauts in space as they leave the earth’s protective magnetic field.

Other things we can do to protect our bodies are to consume zeolites, use potassium iodine, receive plenty of glutathione, the best source of which is whey!, eat plenty of supergreens, such as kale, but including chlorella and spirulina, maintain healthy mineral levels, and eat lots of good healthy fats, including raw butter, and coconuts, which offer a fantastic layer of protection for our cells. Baking soda has been known to diminish the severity of change produced by uranium to the kidneys, which are the first to show radiation damages of uranium. Dosage is 1 tsp to 8 oz water for adults and ¼ tsp in 4 oz water for children.

According to Cheryl McCoy, Aboutclay.com, Calcium Bentonite Clay acts as a magnet absorbing anything with a positive charge, ie radiation and toxicity. She suggests washing all produce which may be considered radioactive in 1 part clay to 8 parts water in a non-metallic bowl, soaking for 10 minutes, then rinse and dry as usual. Bentonite clay can be added to catchment tanks, drinking water or raw milk to isolate radioactivity, which will not be released once captured by clay. Also, the body cannot digest clay, but will rather release clay through excrement. Clay can be added to milk or drinking water at a dosage of 1 oz liquid calcium bentonite to 1 gallon raw milk or drinking water. Either allow to settle and pour off or mix and consume clay and liquid. 1-2 oz liquid bentonite clay can be safely consumed per day by an adult, with significant detox abilities.

In these tenuous times it is all we can do to be honestly informed of the situation at hand and act accordingly. We are doing our best to protect our soil, animals and bodies from the elevated levels of radioactivity, and hope that you will also. Our prayers and blessings are with the farmers and families closer to the source of radioactive pollution. We send them our love and hopes for a green, safe future for all on this earth.

Blessings,
Britton & Shekinah
Milk and Honey Farm
Pahoa, Big Island Hawaii

I have been very hesitant about sharing any fear in relation to the Fukushima Disaster and its impact on North American Soil and for the rest of the world for that matter. But the time has now come to speak into this as this disaster is by far the worst mankind has experienced in the 20th century. Its lasting impact will forever have an impact on us.

There is an obvious media black out concerning what has tragically happening in Japan and its impact to our environment. Media has spun info onto Egypt -Libya – Syria and now Pakistan. If you are in the closet like most other sheep but are open to wanting to learn more, I suggest the website http://rense.com. This site has continual coverage of the impending disaster an other things aswell.

So what can we do to  lessen the effects of the isotopes will have on our body as we eat, drink and breathe this stuff?

Alklaline Diet is the Key.

But here are some other things:

Here is an article I copied and pasted worth reading. Credits to the writer:

Feel like a radiated sitting duck? Things you can do to mitigate the problem.

By Barbara H. Peterson

Farm Wars

At this point in time, most of us can say “no” to vaccines, genetically modified (GM) food, fluoride, and Big Pharma drugs. But we can’t “just say no” to radiation in the air all around us coming from Japan, and through oceanic contamination resulting from the BP Gulf incident. So, the difficult question is not how do we avoid this contamination, but rather, how we mitigate our exposure.

Let’s face it. We are surrounded by radioactive contaminants in the air, water, soil, and in our food, which is grown outdoors. We cannot control the air, which contaminates the soil, water, and plants. So, if we cannot get away from the problem, then what do we do? We can start by making sure that we have the knowledge to do the right things and collect the right resources to lessen our exposure. The following is a collection of some of the materials and applications that can be used to mitigate radiation exposure.

Personal detoxifying – people and animals

Unless we live in a bubble, our bodies will be contaminated with radioactive particles, so don’t just wait until someone tells you that you have been exposed, do something about it now. There are certain materials that will help detoxify the body without ill effects whether or not you have been exposed to these harmful materials. Some of these are:

* Zeolite Clay
* French Green Clay
* Bentonite Clay
* Baking Soda
* Boron
* Certain foods

Clay

The same products that are good for humans, are good for the animals you care about also. You can mix the above-mentioned clays in food and water for ingestion, as well as in bath water or use body wraps and clay packs to draw radioactive materials out of the body, and aid in preventing the uptake of harmful radioactive materials.

Clay of all kinds ─ in the bath, on the body and taken internally ─ is recognized (albeit quietly) as being the fastest and most effective way to remove all forms of radiation from the body.

Taking a clay that is high in electrolytes internally… sets up an electromagnetic polarity in the body causing heavy metals, radiation, chemicals and other toxins (which are positively charged) to gravitate to the clay as it passes through the body and through the bloodstream.

Before the Response Team at Chernobyl put on their radiation suits, they smeared clay all over their bodies. (What did the Russians know that we are just now beginning to understand?) (Vitality Herbs and Clay)

The research on the use of Zeolite in Chernobyl show that giving 1-2 zeolite cookies per day cleared all radiation after 3 days for adults and children. (Gabriel Cousins)

Growing up in Provence, South of France, the use of green ILLITE clay was a part of our lives. Mom made me drink it, would spray her plants with a clay/water solution, it was given to dogs, cats, horses… Internally and externally..

After moving to the US and becoming fully involved in the horse world, I became aware of how little was known about the benefits of the green illite french clay. It is my hope to bring the clay and its healing properties into public awareness.(Clay for All)

Baking Soda

Baking soda, or sodium bicarbonate is by far the least expensive addition to our defense against radioactive contamination.

The oral administration of sodium bicarbonate diminishes the severity of the changes produced by uranium in the kidneys. The kidneys are usually the first organs to show chemical damage upon uranium exposure. Old military manuals suggest doses or infusions of sodium bicarbonate to help alkalinize the urine if this happens. This makes the uranyl ion less kidney-toxic and promotes excretion of the nontoxic uranium-carbonate complex. The oral administration of sodium bicarbonate diminishes the severity of the changes produced by uranium in the kidneys. (IMVA)

Baking soda taken internally, or used in baths along with salt is very effective at cleansing the body from radiation.

This bath counteracts the effects of radiation, whether from X-rays, cancer treatment radiation, fallout from the atmosphere, or television radiation: 1 cup of baking soda and 1 to 2 cups of ordinary coarse salt (or epsom salts or sea salt) to a tub of water. You can soak for 20 minutes. (Our Little Place)

Boron

The backup system to force-fed potassium iodide in severe, acute radioactive poisoning is boron.

In the entire table of elements, including subatomic particles, there is only one mineral that is capable of accepting and ionizing radiation that never changes the innards or the nucleus of the cell — boron. The protons and the neutrons do not change under any conditions in the boron molecule. Boron can take radiation and release it without upsetting this very delicate balance.

That makes Boron an excellent candidate to have into your system, whether the radiation be from excessive sunlight or spent uranium bullets that’s being ionized and released into the atmosphere. When that mineral is present in your system, your DNA creates a much better buffering system to ward off radiation. Even when chromosome breaks do occur, they are much more easily repaired and maintained by the system. (New Paradigm Digest)

Interestingly enough, Boron can be found in Borax.

Borax: Yes, this is the laundry detergent. It is quite safe, it has been for years. The Boron content of Borax is approx 11 %. While Borax is classified as a chemical, but it is usually a mined product – meaning that it is a natural mineral complex. It has some H202 quality and emulsifies fat. Hence its use as laundry powder. (New Paradigm Digest)

Foods

Here are 19 of the best foods to naturally combat radiation poisoning:

Brown rice

Seaweed

Kelp

Miso

Pumpkin

Spirulina

Bee pollen

Wheat grass

Rosemary

Blue-green algae

Beets

Garlic

Ginger

Alfalfa sprouts

Broccoli

Onions

Olive oil

Leafy greens

Apples and other sources of pectin

Indoor Gardening

If you are concerned that your garden will be subjected to rain containing radioactive material, and you are able, a greenhouse or indoor gardening space will protect your fruits and veggies. Make sure to use uncontaminated soil by treating it with one of the clays discussed earlier, rock dust, and/or baking soda before planting. These soil treatments will be discussed in the next section titled “Treating the soil.”

Here is a nifty video with instructions on how to turn a room in your home into an indoor gardening area.

If inside gardening is not an option, or you prefer to garden outdoors, here are instructions for small hoop houses on the cheap:

If you have a large outdoor area that you want to use for growing fruits and veggies, then you might want to consider treating your fruits and veggies after harvesting. This will be discussed in a later section titled “Treating veggies and fruits.”

Treating the Soil

There are a few products that will bind radioactivity in the soil and keep your plants from assimilating it. The following are a few examples:

Rock dust

Simple rock dust can be used to remineralize the soil and remove radioactive materials. At the Chernobyl disaster it was found that

“Remineralization protects not only soil and plants from radioactivity, but humans, too. Supplying abundant minerals especially trace elements to the human body improves radiation tolerance, immune system integrity and radiation exposure recovery.” -David Yarrow, 2006

The intelligence of Nature tends to work to maintain health. Life on earth has evolved systems to selectively incorporate healthy minerals and trace elements into biological structures, and to repair the damage done by low levels of radiation, which is a common phenomenon even in Nature. Plants, for example, will selectively uptake healthy metals over radioactive particles if given the choice. However, under high levels of radioactive stress such as those encountered during a nuclear disaster, those systems become stressed and cannot cope with the damage, resulting in radiation sickness. Replenishing these systems with remineralized foods or a finely ground rock dust supplement is an important part of coping with this unprecedented radioactive stress.” (Remineralize the Earth)

Zeolite

The following information is from John:

I heard about zeolite a few weeks back and thought I could buy enough for a 1 acre garden but saw how expensive it was. So I thought “go to the source” and called a mine I think was in Texas. Turned out that they sold a minimum of 2 tons or so but told me that a horse deodorizer called “Sweet PDZ” is 100% zeolite. Comes out of Spokane, Wa and is sold locally here on the west side of the state.

They assured me not to worry about radiation in our soil but went on to tell me how much I should buy if I were to treat 1 acre, off the top of my head I think the guy calculated I should get 10 or 12 bags…..50 lb bags. (John VanVoorhees)

This equates to roughly 500-600 lbs per acre.

Bentonite Clay

Calcium Bentonite clay will bind radiation in the soil, as well as other toxins. You can mix this clay with water, and sprinkle it on your soil.

When it is safe to go outside, get a clean new garden sprayer and add ½ cup of liquid clay to a gallon of water and spray your lawns and gardens.(New Paradigm Digest)

Baking Soda

So useful and strong is sodium bicarbonate that at Los Alamos National Laboratory in New Mexico, researcher Don York has used baking soda to clean soil contaminated with uranium. Sodium bicarbonate binds with uranium, separating it from the dirt; so far, York has removed as much as 92 percent of the uranium from contaminated soil samples. I started writing about baking soda after discovering that the United States Army recommends the use of bicarbonate to protect the kidneys from radiation damage. (IMVA)

Here are some instructions for using baking soda in your garden. They are not specific to radiation cleanup, but are a rule of thumb for normal use:

Acidity test for soil: To test the acidity level of your garden soil, add a pinch of baking soda to 1 tablespoon of soil. If it fizzes, the soil’s pH level is probably less than 5.0. Flower species that prefer alkaline soil such as geranium, begonia, and hydrangea should be watered occasionally with a weak baking-soda and water solution.

Sprinkle baking soda lightly around your tomato plants. This will sweeten the tomatoes by lowering their acidity.

Raise alkalinity in potted plant soil: Carnations, mums, and petunias prefer neutral soil. To raise potting soil alkalinity, apply some baking soda but use it sparingly.

Flowers and planting pots: Coat clay pots with a thin layer of baking soda when transplanting plants but before adding the soil. This helps keep the dirt fresh. If you have cut flowers, dip them in a solution of baking soda and water to lengthen their life. (How Stuff Works)

Treating Veggies and Fruits

Clay

According to the CRIRAD “Spinach, salads, cabbage and other vegetables with large surface areas are among those food products that are particularly sensitive to iodine-131 contamination, if they are cultivated outside and exposed to rainwater. Washing vegetables does not help, as iodine-131 is quickly metabolized by the plants.”

Calcium Bentonite clay has been proven to remove radiation. Not only can the clay remove radiation but it can also remove pesticides and toxins.

Because Calcium Bentonite Clay has a strong, negative ionic charge, it will act like a magnet when activated with water, adsorbing* and absorbing radiation, pesticides and toxins. The clay grabs these substances which get removed when the clay is washed off.

How to Wash Your Vegetables:

Mix 1 part Calcium Bentonite Clay to 8 parts of water. In a large bowl (non-metallic), mix ¼ cup of liquid clay with 1 quart of water. Toss your produce in this clay water, ensuring complete coverage, and let sit for about 10 minutes. (for a large batch of produce, use more clay/water). Rinse, dry and store. (Vites)

Treating the Water

Reverse Osmosis

Reverse osmosis is highly effective in removing several impurities from water such as total dissolved solids, turbidity, asbestos, lead and other toxic heavy metals, radium, and many dissolved organic. The process will also remove chlorine, and also can remove nuclear radiation such as radioactive plutonium or strontium in the drinking water. Therefore, reverse osmosis combined with activated carbon seems to be the most advanced water purification method developed so far. (Free Drinking Water)

Zeolite

Zeolites have the ability to capture cesium 134, 137 and strontium 90 isotopes and are ideally suited for the treatment of liquid radioactive waste effluents…(Steelhead)

Using Zeolite as a filtering material for water is being done in Japan after the nuclear reactor incident:

The Tokyo Electric Power Co. will build a special facility to process radioactive water from the crippled Fukushima-1 nuclear power plant.

The new facility, to go on-stream already in June, will push the contaminated water through an oil filter using zeolite, a mineral that absorbs radioactive materials.. (The Voice of Russia)

Shower heads for the home are available with Zeolite filters. Just type “Zeolite shower filter” into your Internet search engine and you will find information about this product.

The University of Texas has a patent on a Zeolite water filter application that can be used for the production of potable water from wells, bodies of water such as ponds, and/or point of use filters and water bottle filters:

Our Surfactant Modified Zeolite (SMZ) filter is a filter that is designed to remove biological pathogens from water. Removed pathogens include bacteria, viruses, and parasitic protozoa. The material can be included in a filtration device, which can be used as a potable water filter, a point of use water filter, a water bottle filter, or a filter packet that can be placed into a body of water such as a well or a pond. The SMZ filter is especially suited and was intensively tested as a filter pack of wells. SMZ can be produced cheaply (about 50 cents per pound or less than $500 per cubic meter), and used for any types of water ranging from drinking water to waste water. The SMZ can be manufactures in various grain sizes to allow water to flow at reasonably fast discharge rates through the filter. The SMZ was tested in the laboratory and in field experiments and was shown to be extremely efficient in removing bacteria and viruses from water. For example, in field experiments 100 % of E. coli and more than 99.9 % of the bacteriophages tested were removed from sewage water. After 6 months the removal efficiency for E. coli was still 100%. (University of Texas)

New Discovery

We also might want to keep our eyes on this new discovery by Russian scientists:

Russian scientists in the Khibinsky Mountains in the Arctic Circle have made an important scientific discovery. They’ve found a new mineral which absorbs radiation.

It does not yet have an official name and is known only as number 27-4. It can absorb radioactivity from liquid nuclear waste.

“It can extract radioactive substances from any water-based solution and so has a very important practical significance,” said Yakov Pakhomovsky, the head of the Kolsky Research Institute.

After coming into contact with the mineral, radioactive water becomes completely safe. Had this mineral been available to physicists after the Chernobyl or Three Mile Island disasters, the consequences might have been very different, as both accidents resulted in contamination from radioactive water. (RT)

Prepare for the worst and hope for the best

Face it. None of us will make it out of this world alive, but we might just be able to make things better along the way. Since we are constantly being bombarded by radiation, which is a clear and present danger due to the Japanese Fukushima reactor melt down, we find ourselves facing the very real prospect of imminent demise. So, what matters most is how we react to the situation. We can succumb to fear and go out cowering, ignore the situation and pretend it isn’t happening, or face it and embrace our circumstances, doing all that we can to make things better for ourselves and the people around us. I choose the latter, and hope you do too.

© 2011 Barbara H. Peterson

http://farmwars.info/?p=6062

Dr. Andrew Weil states, “The health claims for water ionizers and for alkaline water are bogus. Save your money.” Andrew Weil, M.D.

Dr. Robert O. Young states, “I guess ignorance is bliss. Dr. Weil makes statements but has NO scientific evidence to back up his false and misleading statements.”

References:

1 Diet-induced acidosis: is it real and clinically relevant? British Journal of Nutrition Cambridge University Press; Joseph Pizzornoa, Lynda A. Frassettoa and Joseph Katzingera

2 Acid-Mediated Tumor Invasion: a Multidisciplinary Study; Cancer Research 66, 5216-5223, May 15, 2006; Robert A. Gatenby, Edward T. Gawlinski, Arthur F. Gmitro, Brant Kaylor and Robert J. Gillies

3 The Potential Role of Systemic Buffers in Reducing Intratumoral Extracellular pH and Acid-Mediated Invasion; Cancer Research 69, 2677, March 15, 2009; Ariosto S. Silva, Jose A. Yunes, Robert J. Gillies and Robert A. Gatenby

4 Alkaline Mineral Supplementation Decreases Pain in Rheumatoid Arthritis Patients; The Open Nutrition Journal, 2008, 2, 100-105; Regina Maria Cseuz, Istvan Barna, Tamas Bender and Jurgen Vormann

5 Treatment with Potassium Bicarbonate Lowers Calcium Excretion and Bone Resorption in Older Men and Women; The Journal of Clinical Endocrinology & Metabolism Vol. 94, No. 1 96-102; Bess Dawson-Hughes, Susan S. Harris, Nancy J. Palermo, Carmen Castaneda-Sceppa, Helen M. Rasmussen and Gerard E. Dallal

6 Minerals and Disease; Journal of Orthomolecular Medicine Vol. 10, No. 3 & 4, 1995; Joseph D. Campbell

7 Preservative Effect of Electrolyzed Reduced Water on Pancreatic b -Cell Mass in Diabetic db/db Mice; Biol. Pharm. Bull. 30(2) 234—236 (2007); Mi-Ja KIM, Kyung Hee JUNG, Yoon Kyung UHM, Kang-Hyun LEEM, and Hye Kyung KIM

8 The Effect of Acid/Alkaline Nutrition on Psychophysiological Function; Int J Biosocial Res. Vol.

9 (2); 182-202, 1987; Rudolf A. Wiley9Severe Osteomalacia Associated with Renal Tubular Acidosis in Crohn’s Disease; Digestive Diseases & Sciences, Vol 31, No 3, March 1986; Rui MM Victorino, Margarida B Lucas, Miguel Carneiro de Moura

10 Metabolic acidosis of CKD: diagnosis, clinical characteristics, and treatment; American Journal of Kidney Diseases, Volume 45, Issue 6, Pages 978-993 J. Kraut, I. Kurtz11Lean Tissue: Alkaline diets favor lean tissue mass in older adults; American Journal of Clinical Nutrition, Vol. 87, No. 3, 662-665, March 2008; Bess Dawson-Hughes, Susan S Harris and Lisa Ceglia

Prosperity Drink Home Solutions provides the best systems on the market. They carry chanson water ionizers. Your budget for a water ionizer should  be  between $1000-$2000. Don’t fall for the mlm trap of paying $4000.

Check out:

Prosperitydrink.com

Exposing oneself to the world can bring in a lot of negative energy your way as there are always people who are going to have opinions based upon their own life’s perceptions. It can also bring positive energy your way as well.

It takes a remarkable person to stand in the face of criticism and judgment from others and still hold true to his own truth without being swede by emotion or reaction.

I speak of this as my experience of putting oneself out there, has had response and reaction to the world around me and with in me.

It is important not to identify with the negative as it is only part of the creative nature of who you are that is to be burnt away.

“even in the minority of one, the truth is still the truth” – Ghandi

“for my people are destroyed for the lack knowledge” – Hosea 4-6

I see the importance of bringing knowledge into my life so that I can gain the wisdom through having the experience of whatever I have learned.

Judgment will always be around you no matter what. To lead a life that is healthy is to lead a life that does not center themselves around Fear, Shame, Guilt and Judgment.

These are the teachings found through-out the ages that one may choose to aspire toward.

Who am I ? Who are you?  You ask. We are one. From the same strand of Light.

May peace be with you my brothers and sisters.

Join us for Alkaline Boot Camp in Surrey this February 12, 2011

This is a Free Health and Wellness Seminar

alkalinebootcamp.com

Check out the site

New York Times “Death by Veganism” or “Death by the New York Times”

Sue writes: Dear Dr. Young,

I’m curious to find out what you would have to say about the op-Ed piece in today’s New York Times arguing the importance of feeding a baby meats and dairy.

It’s copied below. I was once a vegan. But well before I became pregnant, I concluded that a vegan pregnancy was irresponsible. You cannot create and nourish a robust baby merely on foods from plants.

All the best,

Sue

Dear Sue,

For the sake of our other readers, you are referring to the Op-Ed Contributor by the name of Nina Planck who wrote the article “Death by Veganism” and published on May 21, 2007.

I would like to rename the article. Instead of “Death by Veganism,” how does “Death by NY Times” sound?” Or maybe, “Death by the culinary and nutritional wisdom of Nina Planck?”

Well, perhaps that’s too harsh. So let me sleep on it for a few days. But I must wonder if the NY Times does not have a health editor who reads books. Much of the information which I am about to impart has been available for decades. The fact that some doctors do not know this information only suggests to me that they are too busy with patients to read the new books. But what is the Times editor’s excuse?

The story in the NY Times says that when Crown Shakur died of starvation, he was 6 weeks old and weighed 3.5 pounds. His vegan parents, who fed him mainly soy milk and apple juice, were convicted in Atlanta recently of murder, involuntary manslaughter and cruelty.

When I read the latter by Nina Planck I was in shock. I could not imagine how two parents could be convicted of involuntary manslaughter and cruelty for feeding their son a plant-based diet. A plant-based diet can be a very healthy diet, and far more healthy than a meat and excess protein-based diet. I personally have been on a plant-based diet for over 30 years.

My wife and I have four children. We have raised all four children on a plant-based diet. All of our children are healthy, strong, and fit. Our oldest is 30 years old and our youngest is 19 and they all eat and drink their greens!

Shelley’s last three pregnancies were all based on a plant-based diet. Shelley had no complications during her pregnancies or after childbirth. This particular calamity—at least the third such conviction of vegan parents in four years — may be largely due to ignorance of the court, New York Times and the author Nina Planck. But it should prompt frank discussion about nutrition.

Sue, you said, “I was once a vegan. But well before I became pregnant, I concluded that a vegan pregnancy was irresponsible. You cannot create and nourish a robust baby merely on foods from plants.”

Our four children are perfect examples that you can eat a plant-based diet of alkalizing foods and drinks and give birth to healthy, fit and strong babies.

In the New York Times article, Nina said, “indigenous cuisines offer clues about what humans, naturally omnivorous, need to survive, reproduce and grow. Traditional vegetarian diets, such as those found in India, invariably include dairy and eggs for complete protein, essential fats and vitamins. There are no vegan societies for a simple reason: a vegan diet is not adequate in the long run.”

Wrong again. To suggest that we are omnivores (we were born alklavores) there are no vegetarian societies is to ignore the fact that there are millions upon millions of vegetarians around the world that do not eat meat, eggs, fish or dairy products. In addition, there are at least hundreds of thousands of alkalarians or alklavores who are much more strict with their diets and who are incredibly healthy and strong. I know many alkalarians who never have to see a doctor! Most M.D. medical docs can not even explain the pH Miracle concept, the acid-alkaline pH theory and practice, let alone disagree with it.

Protein deficiency is one danger of a vegan diet for babies, according to Nina Planck. This, of course, is a misconception among nutritionists because you do not build muscle with protein you build muscle with blood and healthy strong blood is built with green foods and green drinks (chlorophyll).

Nutritionists used to speak of proteins as “first class” (from meat, fish, eggs and milk) and “second class” (from plants). But today this is considered denigrating to vegetarians. It is notable, indeed remarkable, that more and more pediatricians do not consider meat necessary for child development. In a demonstration of this trend, a paper in favor of a vegetarian diet for children was presented in 1995, possibly for the first time in history, to the Spanish Royal Academy of Medicine. Efforts to demolish the persistent myth surrounding meat are being launched by international organizations such as the World Health Organization. Their objective is to encourage developing countries to focus their efforts not on meat for their people but rather on grain and legume production. Why? Because of their multi-national ten year study that found that meat was the major cause of many cancers!

Myth 1: Meat is necessary for blood formation. In other words, meat produces blood.

Scientific Fact: Meat is not essential as a source of dietary iron. In fact, the iron from vegetable sources is just as useful in the formation of red blood as that of meat. Blood hemoglobin cannot distinguish whether its iron atoms are from a beefsteak or a bowl of chlorophyll rich broccoli.

Anemia is as frequent among omnivores as it is among vegetarians and non-existent with alkalarians. But it is much more prevalent among those whose diet is based upon meat. This has been demonstrated with native Alaskans who frequently suffer from anemia in addition to other chronic diseases due to a lack of iron which is a consequence of their typically carnivorous diet.

Myth 2: Meat protein is necessary for tissue production during growth periods. In other words, the idea that meat makes meat or meat makes flesh. This myth is analogous to that of certain primitive tribes who believe that by eating meat of a strong animal they acquire the same strength.

Scientific Fact: Protein, whether from animals or vegetables, is made up of long chains of amino acids that are the same in either case. The only difference between animal and plant protein is the proportion of their amino acids. The most important scientific fact here is that you make flesh with blood and not with protein. The health of the blood will then determine the health of the body and the health of the blood is determined by a diet high in chlorophyll, not animal proteins. The body needs amino acids not proteins. The source of these amino acids, whether from acidic beef or alkaline vegetables, is not important except for the fact that when you eat vegetables you do not get all the acidic residues that you get from meat such as nitric, sulphuric, phosphoric and uric acid which are highly damaging to the body and especially to a newborn.

Meat protein does not provide any amino acid that is not available from vegetable sources. In fact, herbivore animals, like the cow whose muscle forms what is known as meat, obtain all essential amino acids from the plant foods—from the chlorophyll rich grasses they eat!

Myth 3: Meat provides essential nutrients that are unavailable from any other source.

Scientific Fact: In terms of essential minerals and trace elements, there are none that are presently exclusive in meat or fish: not iodine, calcium, potassium, magnesium, sodium or zinc or even B-12. The only vitamin that meat offers and that plant foods do not—unless the plant is fermenting or rotting—is B-12. B-12 is formed when matter is breaking down as a waste product or ferment. That is why tofu, which is not a fermented food, contains no B-12. And tempeh and miso, which is fermented soy, does contain B-12. B-12 is also found in algae which help to break down dead bodies. The need for B-12 as an essential vitamin has NOT been established!

It is therefore unnecessary to eat meat to obtain any mineral or vitamin that the body needs.

Author Nina Planck said, “the fact remains, though, that humans prefer animal proteins and fats to cereals and tubers because they contain all the essential amino acids needed for life in the right ratio. However, this is not true of plant proteins, which are inferior in quantity and quality — even soy. A vegan diet may lack vitamin B12, found only in animal foods; usable vitamins A and D, found in meat, fish, eggs and butter, and necessary minerals like calcium and zinc. When babies are deprived of all these nutrients, they will suffer from retarded growth, rickets and nerve damage.”

The reason that you find greater amounts of B12 in meat, fish, eggs and dairy products is because you have to have high titers of bacteria to synthesize B-12. B-12 is the morbid waste product of bacteria found in decomposing animal products. The more rotted the meat, the more B-12 that is produced as an acidic waste product of bacteria and yeast fermentation. Just like carbon monoxide is the morbid waste product of your cars energy production, so B-12 is the waste product of energy consumption as matter is breaking down. That is why B-12 is found in fermented soy products like tempeh and miso.

The fact that vegetarian diets lack B-12 is a good thing, not a bad thing. And even if it was good, there is no scientific evidence that can substantiate it being essential for the body.

Author Nina said that “responsible vegan parents know that breast milk is ideal. It contains many necessary components, including cholesterol which babies use to make nerve cells and countless immune and growth factors. When breastfeeding is not possible, soy milk and fruit juice, even in seemingly sufficient quantities, are not safe substitutes for a quality infant formula.”

Commercial infant formulas are universally saturated with the acid known as sugar in the form of lactose or sucrose. These acidic sugars will affect the delicate alkaline pH of the newborn or infant child making them sick, tired and weak. There are several primary drawbacks to infant formulas:

1) Over-concentration of the formula resulting in dehydration.

2) Adverse reactions to milk-based formulas due to the acid sugar lactose.

3) Lactose breaks down to lactic acid which can lead to increased risk of intestinal hemorrhage which can then lead to damage of the intestinal villi and then the symptoms of diabetes.

A study at the University of Iowa revealed that 30% of infants who had been fed cow’s milk showed occult blood in the stool. This is due to tiny small intestinal hemorrhages. No wonder some babies cry a lot. The same occurred with 5% of children who were fed adapted infant formulas based on cow’s milk.

Also, several studies show that the earlier that cow’s milk is introduced in the diet of an infant, the greater the risk of suffering diabetes later due to damage of the intestinal villi. On the other hand, the longer the infant is breast-fed, the lower the risk. Why? Because, the acids in milk (lactose and lactic acid) damage the intestinal villi of the small intestine causing the body to go into the wasting of the body to create blood production and energy. This is why babies, young adults, adults who are underweight, including Type I diabetics, cannot gain weight.

When you have damage to your intestinal villi, the root system of your body, you cannot produce blood to produce body cells. When this happens you then produce blood and body cells from your own flesh—you start feeding on yourself.

Soy based formulas are an alternative to classic formulas based upon cow’s milk. They are considered to meet the protein needs of the infant. They contain more than 2.45 grams per 100 Kcal (calories) of proteins. They also have more then 640 micromoles of the saturated amino acids methionine and cysteine, two very helpful buffers of metabolic acids, per 100 Kcal. (calories).

Nina Planck said that “as the infant is weaned, there is an increased risk of anemia due to iron deficiency.”

Yet, this can be avoided with high chlorophyll content foods. This means that foods and drinks that are green are high in chlorophyll which helps to build the blood and in turn, the body cells. A variety of studies reveal that eating meats increases the risk for tumors of the nervous system such as brain cancer in the newborn.

Investigations with animals conducted at the University of Southern California show that when sodium nitrite and other nitrosomine precursors are administered to gestating females, there is a very high incidence of brain cancer in the young.

Nina said that “even a breast-fed baby is at risk. Studies show that vegan breast milk lacks enough docosahexaenoic acid, or DHA, the omega-3 fat found in fatty fish. It is difficult to overstate the importance of DHA, vital as it is for eye and brain development.”

This is another nutritional myth. You don’t have to eat fish in order to get Omega 3 fat which is found in seed oils such as Hemp and Flax. And you can find organic Hemp and Flax whereas organic fish are rare, indeed.

Nina said that “A vegan diet is equally dangerous for weaned babies and toddlers who need plenty of protein and calcium. Too often, vegans turn to soy which actually inhibits growth and reduces absorption of protein and minerals. That is why health officials in Britain, Canada and other countries express caution about soy for babies. This is not the case in the U.S. though, perhaps because our farm policies are so soy-friendly”

Babies do not need protein, and adults do not need as much as they get – if any. Babies need energy from alkaline foods and drinks and green vegetables and fruits that are high in chlorophyll to build healthy blood, and in turn, fit and strong bodies.

Historically, the honored diet tradition was simple: we ate the foods that our mothers and their mothers ate. Now, your neighbor or sibling may be a meat-eater or vegetarian, may ferment his foods or eat them raw. This continuing fragmentation of the American menu reflects admirable diversity and tolerance, but healthy food is more important than culture, fashion, ethnic diversity or political correctness. Though it may not be politically correct to say so, all diets are not created equal.

In fact, most Americans do not know the difference between an alkaline food and an acidic food or foods that heal and foods that kill. And those foods that are alkaline and heal are alkaline water, green vegetables and fruits, seeds, nuts and healthy oils. The foods that acidic and kill are dairy products, animal proteins and fish, eggs and of course sugar in any form.

Nina said that “an adult who has been well-nourished in utero and in infancy may choose to get by on a vegan diet, but babies are built from protein, calcium, cholesterol and fish oil. Children fed only plants will not get the precious things they need to live and grow.”

Babies are not made out of protein. They are made up of water and minerals. When babies are born, they are approximately 90% alkaline water, 7% fat, 1% to 2% minerals and less then 1% protein. Babies are made up of water, mineral and fat and very little protein. As we become acidic adults we are 70% water, 20% fat, 7% protein, 2% minerals and 1% sugar or acid. Protein is not as important as water and fat. The emphasis on protein can only lead to excess acidity which can then only lead to sickness, debilitation, and most often an early death.

The diet of a healthy and strong baby, toddler, young adult and adult should contain alkaline water, healthy fats, alkalizing minerals including the most important mineral, salt and lots of chlorophyll containing foods and drinks. When you eliminate acidic animal proteins, including fish and eggs out of your diet, that will be the day that you begin your way back to the “House of Health” energy and vitality!

For more information on an alkaline lifestyle and diet may I suggest reading the following books:

1) Sick and Tired! Reclaim Your Inner Terrain
2) The pH Miracle
3) The pH Miracle for Diabetes
4) The pH Miracle for Weight Loss
5) Back to the House of Health I and II
6) Doc Broc and the Stone Hinge Cave Adventure – a must for teaching your children alkalizing and energizing principals!

Washington Post Staff Writer
Sunday, December 19, 2010; 12:02 AM

An environmental group that analyzed the drinking water in 35 cities across the United States, including Bethesda and Washington, found that most contained hexavalent chromium, a probable carcinogen that was made famous by the film “Erin Brockovich.”

This Story

• Study finds probable carcinogen in 31 U.S. cities’ tap water
• Probable carcinogen hexavalent chromium found in drinking water of 31 U.S. cities
• Read the Environmental Working Group’s study findings
• McCartney: Drinking water debacle deals a blow to CDC and EPA

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This Story

• Probable carcinogen hexavalent chromium found in drinking water of 31 U.S. cities
• Study of D.C. water sharpens understanding of lead threat
• Officials try to ease alarm about lead in D.C. water
• Water in thousands of D.C. homes might still be contaminated by lead, CDC says
• Locations of D.C. water pipe replacements
• How much lead is too much?
• PDF: CDC report on D.C. water
• Recent D.C. Water pipe replacements
• High Lead Levels Found in D.C. Kids

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This Story

• Probable carcinogen hexavalent chromium found in drinking water of 31 U.S. cities
• Congress moves to reduce lead in drinking water
• Washington Post health coverage

The study, which will be released Monday by the Environmental Working Group, is the first nationwide analysis of hexavalent chromium in drinking water to be made public.

It comes as the Environmental Protection Agency is considering whether to set a limit for hexavalent chromium in tap water. The agency is reviewing the chemical after the National Toxicology Program, part of the National Institutes of Health, deemed it a “probable carcinogen” in 2008.

The federal government restricts the amount of “total chromium” in drinking water and requires water utilities to test for it, but that includes both trivalent chromium, a mineral that humans need to metabolize glucose, and hexavalent chromium, the metal that has caused cancer in laboratory animals.

Last year, California took the first step in limiting the amount of hexavalent chromium in drinking water by proposing a “public health goal” for safe levels of 0.06 parts per billion. If California does set a limit, it would be the first in the nation.

Hexavalent chromium was a commonly used industrial chemical until the early 1990s. It is still used in some industries, such as in chrome plating and the manufacturing of plastics and dyes. The chemical can also leach into groundwater from natural ores.

The new study found hexavalent chromium in the tap water of 31 out of 35 cities sampled. Of those, 25 had levels that exceeded the goal proposed in California.

The highest levels were found in Norman, Okla., where the water contained more than 200 times the California goal. Locally, Bethesda and Washington each had levels of 0.19 parts per billion, more than three times the California goal.

The cities were selected to be a mix of big and smaller communities and included places where local water companies had already detected high levels of “total chromium.”

“This chemical has been so widely used by so many industries across the U.S. that this doesn’t surprise me,” said Erin Brockovich, whose fight on behalf of the residents of Hinkley, Calif., against Pacific Gas & Electric became the subject of a 2000 film. In that case, PG&E was accused of leaking hexavalent chromium into the town’s groundwater for more than 30 years. The company paid $333 million in damages to more than 600 townspeople and pledged to clean up the contamination.

“Our municipal water supplies are in danger all over the U.S.,” Brockovich said. “This is a chemical that should be regulated.”

Max Costa, who chairs the department of environmental medicine at New York University’s School of Medicine and is an expert in hexavalent chromium, called the new findings “disturbing.”

“At this point, we should strive to not have any hexavalent chromium in drinking water” or at least limit the amounts to the level proposed by California, Costa wrote in an e-mail.

Hexavalent chromium has long been known to cause lung cancer when inhaled, but scientists only recently found evidence that it causes cancer in laboratory animals when ingested. It has been linked in animals to liver and kidney damage as well as leukemia, stomach cancer and other cancers.

The American Chemistry Council, which represents the chemical industry, says the California goal is unrealistic because some water supplies have naturally occurring hexavalent chromium that is higher than .06 parts per billion.

In a written statement, the group’s senior director, Ann Mason, said that “even the most sophisticated analytical methods used by EPA are not able to detect the extremely low levels that California wants to establish.”

The group supports a “uniform, national standard for hexavalent chromium in drinking water, based on sound science,” Mason wrote. “Research is underway to provide EPA with critical data that will allow for a more informed risk assessment of hexavalent chromium. This data will be complete by mid-2011. Given the potential impact on drinking water supplies, EPA should incorporate this data in its assessment.”

Brendan Gilfillan, an EPA spokesman, said that the agency was aware of the new study by the Environmental Working Group and that the findings will be considered as the agency reviews total chromium in drinking water, work that is expected to be completed next year.

Ken Cook, president of the Environmental Working Group, said that water utilities across the country are resistant to the regulation.

“It’s not their fault. They didn’t cause the contamination. But if a limit is set, it’s going to be extraordinarily expensive for them to clean this up,” Cook said. “The problem in all of this is that we lose sight of the water drinkers, of the people at the end of the tap. There is tremendous push-back from polluters and from water utilities. The real focus has to be on public health.”

The report will be available Monday at www.ewg.org

My condolences to Kim Tinkham and her family.

I have wrote a response below relating to a response I gave on another blog.

http://scienceblogs.com/insolence/2010/12/a_tale_of_two_victims_of_breast_cancer.php

Read the article above and my response is below.

It is funny that you see how victim mentality is so ingrained into our everyday culture.

Since when is good nutrition considered a quackery? It does not take too much research to come up with the fact they have known how cancer exists since the Nobel Prize was give out to Otto Warburg in 1933, who discovered cancer survives only in an acidic environment.

If the current Cancer Treatment that is promoted through our health care system is consider truly effective, then we would not be raising 100′s of millions of dollars every year to fight this cancer or that cancer.

Dr. Young has taken the teachings found in the Bible, and also found in other places like the, Bhagavad Gita, Sumerian, Egyptian and Greek Texts.

The quacks are those mind controlled idiots who can’t think for themselves and when they see something go wrong are quick to add judgment and place the blame on someone else.

I have followed the pH Miracle program it has helped me and many others from there not so serious to very serious health challenges. I have found when I do not follow it some of those expressed symptoms I had before come back.

I see is what he teaches is a way of life that many choose not to follow because they are so addicted to crap food, or the yeast in there body is.This conditioning is what the propaganda machine thrives on for financial gain. Do you not think that McDonald’s, Wendy’s, Big Pharma, Meat Industry Lobbyist, Media, advertising giants and the FDA are all separate industry’s with their own agenda? The only agenda is wealth creation and control for the elitists. That does not include us Goy.

The ones who have even taken the path of the ph miracle program know that it can be hard to follow if you start bringing in how you lived before. It is a permanent lifestyle change and if one can fully stick to it one’s life can feel enhanced.

Let’s also take something else into consideration. When your time is up it is up and sometimes you may not consciously have any control over it. There are higher powers that be and govern our universe. Us being apart of that are here to enjoy and make the most of our lives.

My condolences to Kim and here family. Seeing her video’s has brought inspiration to many others who are working through other similar challenges.

As she had known it takes a lot of dedication to the body heart and mind to change one’s lifestyle.

It should never be a sad time when someone’s life ends. It should be a celebration. Kim was an amazing women, her friends would tell you that. She accomplished a lot in her life time and now she has moved to her next journey.

The fact is we are all going to die at some point. This roller coaster ride does not live for ever. The chances are you are going to die of:
1) pharma drug intervention or hospital surgeries (#1 killer when combined)
2) Heart Disease
3) cancer

Why because of the victim mentality. Take life back into your hands don’t give it to someone else, and take responsibility. Does one think Kim blamed Young. I doubt it. The teachings of the Secret do not teach victimization as one of it’s virtues. Those teachings are not New Age but are Old Age. When has taking accountability been a crime and why would Young take accountability.

Young’s science is no quack job. Nasa has him and his wife Shelley on the Vegetarian and Fasting Committee for the Nasa Sapce Missions to care after those Astronauts. Would our space agency hire quacks? No I think not.

I know our government does but that is to carry out the dirty work of the Military Industrial Complex, Zionism, and Globalization (probably all connected there).

So there you have it. It is easy to shoot the messenger or or even the message first without going through the experience your self.

Eating more whole-grain bread, rice and oats could be as effective at drugs at reducing the risk of stroke, research by Aberdeen University has found.

I ATE and DRANK
too MUCH on THANKSGIVING!

The following are Holiday Season lifestyle and dietary conditions (called dis-eases by allopathic medicine) for which I have given new names:

1) “Traveler’s Acidic Consequence” is a result of the sum total consumption and behaviors of a traveler during their more unusual or some what different from normal lifestyle than when they were not traveling. A typical traveler’s day will upset one’s normal metabolism and alkalizing digestive habits. They eat and drink different foods at different times and different volumes than usual, which creates an over-acidic state and a need for more alkaline buffers (bicarbonates likepHour salts) leading to indigestion, nausea, acid reflux, heartburn, belching, flatulence, vomiting, constipation, dehydration and further problems of acidity, depending on the degree of irregularity. “Traveler’s Acidic Consequence” is commonly blamed by allopathic medical science on a particular site on the traveler’s path as if he/she caught something. This current medical ideology is based on Pasteur’s illusionary germ theory and is a scientific myth. The true cause of this condition is the result of the traveler’s acidic lifestyle dietary choices and the lack of alkaline hydration, nutrition and hygiene that can result in this over-acidic condition. All the above symptoms is the body in preservation mode trying its best to re-establish the alkaline pH of the internal environment at 7.365 to 7.4.

2) Holiday Season – “I Ate and Drank Too Much “S!!!”Dis-Ease” is a result of the sum total consumption and behaviors of a person during the Holiday season eating and drinking everything in site from “swine to wine.” This over indulgence may cause belching and flatulence and eventual heart burn, acid reflux, nausea, constipation and even brain, breast, lung, liver and bowel parasites for which medical science will often prescribe the purple pill. This Holiday Season condition may then lead to the third Holiday Season consequence -

3) “Holiday Season Food Drunkedness” is a result of over-eating and over-drinking acidic foods and liquids and then falling into a drunken state on the sofa or bed for several hours or even days to sleep off all the excess acidity. Falling asleep after a heavy acidic Holiday meal is a common occurrence for acid over-eaters and acid drinkers.

4) “Holiday Season Influenza” (The Flu) is a result of the sum total consumption and behaviors of a person during a so-called Holiday acid feast. A person will consume acidic foods and drinks that they may not know or know that are not healthy or alkalizing, i.e., more sugar or sugar substitutes than normal, alcohol, meats (especially the tape and fluke worm favorites such as pork, beef, turkey, chicken and fish (especially raw fish) and much of this at greater volumes than normal. This person becomes detrimentally influenced physically and emotionally by Holiday acidic foods and drinks. According to medical savants, “Holiday Season Influenza” is commonly blamed on a particular virus contracted from another person(s) and not from acidic lifestyle and dietary choices of that person. Like the acidic traveler, a person chooses to consume on their own as many acidic foods and drinks during the Holiday Season and as a result are suffering from the consequences of their poor dietar y acidic choices — this condition is not from some phantom (does not exist) flu virus! The flu is nothing more than the body increasing body temperature to improve circulation to remove excess acidity through perspiration, respiration, defecation and urination.

Also, please keep in mind it doesn’t take either traveling or Holidays for someone to express the symptoms of “Traveler’s Acidic Consequence,”and/or “I Ate and Drank Too Much S!!! Disease,” and/or “Holiday Season Food Drunk,” and/or “Holiday Season Influenza.” All you need to do is consume excessive amounts of acidic meats (especially pork,turkey and chicken), chocolate, ice cream, cake, alcohol or other acidic mind boggling thrillers. Any of these four non-contagious lifestyle and dietary conditions can happen anytime during the year. But,the Holiday Season seems to be the time when most people over-indulge in highly acidic lifestyles and diets!

This coming Holiday Season may you resolve not to succumb to the acidic choices that lead to “Traveler’s Acidic Consequence,” or “I Ate and Drank Too MuchS!!! Dis-ease,” “Holiday Season Food Drunk” and/or”Holiday Season Influenza.”

In love and healing alkaline light,
Dr. Robert O. Young

PS This year before sitting down to a highly acidic Holiday Season meal, watch the following youtube video. You cannot kill parasites with heat. All you can do is put them to sleep and risk them waking up inside your body. Also, watching this video might change your mind about eating that left-over Thanksgiving ham or even urine laced turkey. It is by no coincidence that turkey and chicken are referred to as “foul.” Birds like turkey and chicken have no urinary tract system and are therefore more likely to adsorb their own urine into their tissues. But, that’s what makes them so juicy.

www.youtube.com/watch?v=sYvxbhIOuEo

PSS I hope we can all learn to take responsibility for our own lifestyle and dietary choices and the consequences we may experience rather then blaming it or transferring personal responsibility to a phantom or harmless virus – like the Swine Flu virus, Ebola virus, HIV virus, HPV virus, West Nile virus, Bird flu virus, Spanish Flu, N1H1, Turkey Flu, Pig Flu and the list goes on and on and on! So-called viruses DO NOT cause sickness or disease – our acidic lifestyle and diet choices do!

You do health by making healthy choices or you can do sickness and disease by making unhealthy lifestyle and dietary choices. Making acidic lifestyle and dietary choices the last 3 months of the year can take 10 yearsoff your life at age 40 and 20 years off your life at age 80.

You can live a healthy and fit life to 100 and beyond if you will make better alkaline lifestyle and dietary choices NOW!

PSSS To learn how to prevent (without an acidic dis-ease causing vaccine) “Holiday Season Influenza,”may I suggest watching the following DVD’s or listening to the following CD’s: The pH Miracle – Full version Shopping with Shelley 1 & 2, Back to the House of Health 2, The pH Miracle for Healthy Weight Loss, The pH Miracle for Men and Women, The pH Miracle for Cancer, The Harvard Lecture, Younga Yoga Vol I and II, Cooking with Shelley and our latest book, The pH Miracle Revised and Updated.

http;//the-ph-miracle.com

Vitamin K

What can high-vitamin K foods do for you?

• Allow your blood to clot normally
• Help protect your bones from fracture
• Help prevent postmenopausal bone loss
• Help prevent calcification of your arteries
• Provide possible protection against liver and prostate cancer

What events can indicate a need for more high-vitamin K foods?

• Excessive bleeding, including heavy menstrual bleeding, gum bleeding, bleeding within the digestive tract, or nosebleeding
• Easy bruising
• Problems with calcification of the blood vessels or heart valves
• Problems with bone fracture or bone weakening

Excellent sources of vitamin K include: spinach, Brussels sprouts, Swiss chard, green beans, asparagus, broccoli, kale and mustard greens. Very good sources include green peas and carrots.

For serving size for specific foods, see Nutrient Rating Chart below at the bottom of this page.

Description

What is vitamin K?

Vitamin K is not a single chemical substance but rather a family of chemically related substances that go by the general name of “vitamin K.” Over the past 20 years, no vitamin family has undergone a greater change in terms of our scientific understanding of its chemistry and function. In the past, members of the vitamin K family have traditionally been referred to as vitamin K1, vitamin K2, and vitamin K3. This terminology is largely being replaced by a different set of terms to describe what has now been determined to be a more complicated set of vitamin K compounds.

All types of vitamin K fall into a large chemical category of substances called naphthoquinones. Within this naphthoquinone category, there are two basic types of vitamin K. The first type, called phylloquinones, is made by plants. The second basic type, called menaquinones, is made by bacteria. (The only exception to this rule involves a special group of bacteria, called cyanobacteria, which make phylloquinones instead of menaquinones.) Contrary to some previous scientific assumptions, we get most of our dietary vitamin K in the form of phylloquinones from plant foods. In fact, up to 90% of our dietary vitamin K comes in this form, and within that 90%, over half comes from vegetables-especially green leafy vegetables. Many different types of bacteria in our intestines can make vitamin K in the form of menaquinones. While this synthesis of vitamin K in our digestive tract can contribute to our vitamin K requirements, this contribution is less than previously thought.

How it Functions

What are the functions of vitamin K?

Promotes healthy blood clotting

In terms of health research, vitamin K is best known for its role in healthy blood clotting. In fact, use of the letter “K” in the very name of this vitamin originally came from the German word koagulation.

Although blood clotting may not sound like a body process that is critical for our everyday health, it is, in fact, essential. At one end of the spectrum, whenever we get a skin wound (even a simple cut) we need sufficient blood clotting ability to close the wound and prevent excessive bleeding. At the other end of the spectrum, we do not want too much blood clotting ability because when we are not wounded, we do not want our cardiovascular system to “throw a clot” and mistakenly block an otherwise functioning blood vessel. Vitamin K is one of the key nutrients for keeping our blood clotting ability at the exact right level.

We owe much of our understanding about vitamin K and clotting to early experiments with the prescription drug warfarin. Also known under the brand name Coumadin, warfarin is a widely used anticoagulant drug that works by inhibiting the body’s synthesis of clotting factors (including clotting factors II, VII, IX, and X).

Vitamin K sits right at the center of this clotting process. If clotting factors are to successfully close a wound, they need some way to stick onto the nearby tissue surfaces. What provides them with this “stickiness” is a chemical event called carboxylation. One of the amino acids in the clotting factors, called glumatic acid, is the component of the clotting factors that gets carboxylated. Two enzymes are needed to keep this process running smoothly. Warfarin works as an anticoagulant and interrupts this process by blocking one of those enzymes (vitamin K epoxide reductase). When this enzyme is blocked, vitamin K can no longer be recycled and “recharged” to help the clotting factors achieve their proper stickiness. For individuals with an excessive tendency to form blood clots, anticoagulant drugs like warfarin can be life saving. These warfarin-related discoveries have led to our current understanding of vitamin K as a key nutrient for healthy blood clotting.

Protects bones from weakening or fracture

The relationship of vitamin K to bone health has been fairly well researched, and in the big picture, vitamin K has emerged as a critical nutrient for bone health. Most convincing is research showing protection from bone fractures that occurs when vitamin K is consumed in adequate amounts. Individuals who are vitamin K deficient have been clearly shown to have a greater risk of fracture. In addition, for women who have passed through menopause and have started to experience unwanted bone loss, vitamin K has been clearly shown to help prevent future fractures. These bone-related benefits of vitamin K appear to depend on at least two basic mechanisms.

The first of these mechanisms involves a type of bone cells called osteoclasts. Osteoclasts are bone cells in charge of bone demineralization-they help take minerals out of the bone and make them available for other body functions. While the activity of these cells is important for proper health, we do not want too many osteoclasts (or too much activity by osteoclasts) since those imbalances would mean too much bone demineralization. Vitamin K makes it possible for our body to keep this process in check. One of the menaquinone forms of vitamin K (MK-4, also called menatetrenone) has repeatedly been show to block formation of too many osteoclasts and perhaps also to initiate their programmed cell death (a process called apoptosis).

A second mechanism involves the role of vitamin K in a process called carboxylation. (This process is the same one discussed earlier in relationship to the stickiness of clotting factors required for proper blood clotting.) For our bones to be optimally healthy, one of the proteins found in bone-a protein called osteocalcin-needs to be chemically altered through the process of carboxylation. (Osteocalcin is not just any typical bone protein. It is a protein especially linked to our bone mineral density-BMD-and for this reason, it is often measured in our blood when doctors are seeking to determine the health of our bone.) When too few of the osteocalcin proteins in our bone are carboxylated, our bones have increased risk for fracture. This unwanted risk appears to be particularly important with respect to hip fracture. Scientists refer to this bone problem as one involving “undercarboxylated osteocalcin,” and they have determined that vitamin K can greatly improve the situation. Since vitamin K is required for proper activity of the carboxylase enzyme that allows carboxylation of the osteocalcin proteins in our bone, vitamin K can restore these bone proteins to their proper place in our bone structure and strengthen the composition of the bone. It is the MK-4 menaquinone form of vitamin K that has been best researched in this regard.

Prevents calcification of blood vessels or heart valves

One common problem in many forms of cardiovascular disease is unwanted calcification, the build-up of calcium inside a tissue that is normally soft. This build-up of calcium causes the tissue to harden and stop functioning properly. When calcium builds up inside the arteries, it is typically referred to as hardening of the arteries. One direct way to inhibit the build-up of calcium along the arteries is to maintain ample supplies of a special protein called MGP in the body. MGP, or matrix Gla protein, directly blocks the formation of calcium crystals inside the blood vessels. For MGP to function in this way, it must first be present in its carboxylated form; vitamin K is required for this carboxylation process. In other words, the heart-protective benefits of MGP in prevention of calcification depend upon vitamin K. In animal studies, both basic forms of vitamin K-i.e., phylloquinones and menaquinones-have been found to provide excellent calcification-preventing benefits. Researchers have determined that individuals with vitamin K deficiency are at greater risk for hardening of the arteries than individuals with healthy vitamin K intake.

Other roles for vitamin K

Researchers continue to explore a wide range of health-supportive roles for vitamin K. At the forefront of this research are roles in three basic areas: (1) protection against oxidative damage; (2) proper regulation of inflammatory response; and (3) support of brain and nervous system structure. With respect to protection against oxidative damage, vitamin K does not appear to function directly as an antioxidant in the same manner that other antioxidant vitamins (like vitamin E and vitamin C) do. Yet, both phylloquinone and menaquinone forms of vitamin K appear helpful in protecting cells-particularly nerve cells-from oxidative damage. In terms of inflammatory response, several markers of pro-inflammatory activity-including, for example, release of interleukin-6 (IL-6)-are significantly lowered by healthy vitamin K levels. Finally, with regard to brain and nervous system structure, vitamin K is known to be required for synthesis of a very important family of brain and nervous system fats called sphingolipids. These fats are critical in the formation of the myelin sheath that forms an outer wrapping around the nerves, and both phylloquinone and menaquinone forms of vitamin K have been found effective in supporting synthesis of these key nervous system components. All of the above roles for vitamin K have been investigated primarily in laboratory studies on animals or in laboratory studies on human cell samples.

Deficiency Symptoms

What are deficiency symptoms for vitamin K?

Persons deficient in vitamin K are first and foremost likely to have symptoms related to problematic blood clotting or bleeding. These symptoms can include heavy menstrual bleeding, gum bleeding, bleeding within the digestive tract, nose bleeding, easy bruising, blood in the urine, prolonged clotting times, hemorrhaging, and anemia. A second set of vitamin K deficiency-related symptoms involves bone problems. These symptoms can include loss of bone (osteopenia), decrease in bone mineral density (osteoporosis), and fractures-including common age-related fractures like that of the hips. Yet another set of vitamin K deficiency-related symptoms involves excess deposition of calcium in soft tissues. These calcification-based problems include hardening of the arteries or calcium-related problems with heart valve function.

Toxicity Symptoms

What are toxicity symptoms for vitamin K?

Since no adverse effects have been reported for higher levels of vitamin K intake from food and/or supplements, there are no documented toxicity symptoms for vitamin K. Levels as high as 340 micrograms per day have been reported in U.S. diets, and if dietary supplements are included, daily intake levels as high as 367 micrograms have been reported. In animal studies, vitamin K has been provided in amounts as high as 25 micrograms per kilogram of body weight (or for an adult human weighing 154 lbs, the equivalent of 1,750 micrograms of vitamin K) without noticeable toxicity. For these reasons, the Institute of Medicine at the National Academy of Sciences chose not to set a Tolerable Upper Limit (UL) for vitamin K when it revised its public health recommendations for this nutrient in 2000.

One important exception to these toxicity results involves a synthetic form of vitamin K called menadione. While this form of vitamin K can sometimes be converted by the body into non-toxic forms, research studies have shown unwanted risk stemming from intake of menadione. This risk involves excessive oxidative stress and resultant damage to a variety of cell types, including kidney and liver cells. Based on these findings, the U.S. Food and Drug Administration (FDA) does not allow vitamin K to be sold as a dietary supplement in its menadione form. (Menadione is also commonly referred to as Vitamin K3.)

Impact of Cooking, Storage and Processing

How do cooking, storage, or processing affect vitamin K?

As a general rule, vitamin K is a resilient nutrient and is fairly well retained in most cooked or stored foods. We realize that some websites caution heavily against the freezing of some vegetables due to potential loss of vitamin K, but we have not seen research that documents this risk. In fact, the vast majority of research studies show a range of vitamin K values for raw/fresh, frozen, and cooked foods that varies by about 20-30% for any particular food. It is difficult to draw any hard and fast conclusions from this range of values because there can be at least a 20-30% variation in vitamin K between different varieties of the same food, especially when grown under different circumstances (for example, in different countries).

With respect to cooking, studies at the Nutrient Data Laboratory (part of the Agricultural Research Service at the U.S. Department of Agriculture’s facility in Beltsville, MD) have shown heating to cause no major loss of vitamin K in vegetables. In some cases, cooking actually appears to increase the measurable amount of vitamin K. Researchers have speculated that this increase in vitamin K following heating may be due to the location of the vitamin K in the vegetables. Because the phylloquinone forms of vitamin K are located in the chloroplast components of the plant cells, cooking might be able to disrupt the plant cell walls and release some of the vitamin K, which then would get measured in the laboratory where it would otherwise go undetected. Whether this release of vitamin K from the chloroplasts improves the availability of vitamin K in our body has not been determined. But in any event, the cooking of vegetables does not appear to affect their vitamin K content in a negative way.

Commercial processing, however, is another matter. Particularly with respect to fruits and their commercial processing into fruit juice, we’ve seen evidence of dramatic vitamin K loss. While we have not seen evidence about the juicing of fresh fruits at home, we suspect that home juicing would have far less impact on the vitamin K found in fruits (or vegetables, if fresh vegetables were being juiced).

In summary, research shows that the freezing and storing of vegetables and fruits and the heating of these foods are practices that do not cause excessive loss of vitamin K. Therefore, excellent vitamin K nourishment does not depend on consumption of raw/fresh foods (even though raw/fresh foods may be outstanding components of a diet for many other reasons).

Factors that Affect Function

What factors might contribute to a deficiency of vitamin K?

Any health problems that compromise digestion and/or absorption of nutrients can contribute to deficiency of vitamin K. These problems include health conditions like inflammatory bowel disease, ulcerative colitis, celiac disease, short bowel syndrome, and digestive tract surgeries (like intestinal resection). Problems with pancreatic function, liver function, or gallbladder function can also increase our risk of vitamin K deficiency.

Because our intestinal bacteria help supply us with vitamin K, any drugs that alter our normal intestinal bacteria can compromise our vitamin K status. At the top of this drug list would be antibiotics but also included would be some anti-seizure medications, sulfa-drugs, and salicylate-containing drugs. (If you regularly use a medication in any of the above groups, we recommend a discussion with your doctor about potential impact on vitamin K.)

There is some evidence that the process of aging itself may contribute to deficiency of vitamin K. The reasons for this potential connection between aging and vitamin K are not clear. Changes in overall metabolism, for example, may be involved alongside of other more specific changes directly related to vitamin K. But whatever the underlying reason, it may be especially important for us to take a close look at our vitamin K intake as we age.

Drug-Nutrient Interactions

What medications affect vitamin K?

Anticoagulant medications fall into a special category with respect to vitamin K status. Many anticoagulant medications (like warfarin, an anticoagulant widely sold under the brand name Coumadin) are designed to decrease the risk of unwanted blood clotting by interfering with vitamin K metabolism. For this reason, it is essential for individuals taking anticoagulants to discuss vitamin K intake with their doctors. The goal in this situation is to balance out two key health support factors: (1) continuation of ample vitamin K intake and (2) avoidance of excessive vitamin K intake that might compromise the anticoagulant benefits of the medication.

Some cholesterol-lowering drugs that work by tying up bile acids (called bile acid sequestrants) can also reduce absorption of vitamin K. Included here is the drug cholestyramine (often sold under the brand name Questran).

Antibiotics can decrease the availability of vitamin K by killing gut bacteria that synthesize vitamin K. Broad-spectrum antibiotics may pose the greatest risk in this regard. Included in this antibiotic category would be the sulfonamide antibiotics.

Other types of drugs that may decrease availability of vitamin K include high doses of salicylates (possibly including acetylsalicylic acid, or aspirin) and high doses of aluminum hydroxide antacids.

Nutrient Interactions

How do other nutrients interact with vitamin K?

Research on nutrient-nutrient interactions with vitamin K has traditionally focused on the major fat-soluble vitamins-namely, vitamins A, E, and D. Unfortunately, this research has shown some mixed results and in some areas of research, the jury is still out. Persons undergoing treatment with anticoagulant drugs have clearly been shown to have their anticoagulant therapy and their vitamin K status impacted by high doses of vitamin E. For this reason, intake of both vitamin K and vitamin E for persons undergoing treatment with anticoagulant medications needs to be determined with the help of a healthcare provider. In healthy persons, no food intake of vitamin E has been shown to compromise vitamin K status. However, under some circumstances, higher supplement intake of vitamin E (above 1,000 milligrams) has been shown to interfere with vitamin K function and, in some cases, to promote hemorrhaging. Largely based on these hemorrhagic effects, the National Academy of Sciences set a Tolerable Upper Limit (UL) of 1,000 milligrams per day for vitamin E in 2000.

Since calcium metabolism can be greatly affected by both vitamin D and vitamin K, researchers suspect some key interactions between these two fat-soluble vitamins. However, the exact nature of this interaction has yet to be determined.

Similar to the research on vitamin E in food, no food intake of vitamin A has been show to compromise vitamin K status. However, excess supplemental intake of vitamin A (in its retinol form) has been shown to interfere with the vitamin K-related clotting ability of the blood (and to cause a condition called hypothrombinemia). The amount of vitamin A triggering this potential problem with vitamin K status in adults is typically 10,000 IU (3,000 micrograms) or higher.

Health Conditions

What health conditions require special emphasis on vitamin K?

Vitamin K may play a role in the prevention and/or treatment of the following health conditions:

• Anticoagulant therapy
• Bone fracture
• Chronic liver disease
• Cystic fibrosis
• Hardening of the arteries
• Inflammatory bowel disease
• Liver cancer
• Pancreatic cancer
• Kidney stones
• Nausea and vomiting during pregnancy
• Osteopenia (bone loss)
• Osteoporosis (decreased bone mineral density)
• Thrombosis

Form in Dietary Supplements

What forms of vitamin K are found in dietary supplements?

Both phylloquinone and menaquinone forms of vitamin K are widely available in dietary supplement form. In the case of the menaquinones, supplements are also available with specific amounts of select menaquinones. For example, it is possible to buy a supplement with purified amounts of a single menaquinone like MK-4 or MK-7. In the case of MK-7, this specific menaquinone form of vitamin K is often extracted from a fermented soybean culture in which the bacterium Bacillus subtilus natto was used to help produce the MK-7 from the soybeans. Some supplements advertise “full spectrum vitamin K.” This phrase usually refers to a combination of both phylloquinones and menaquinones. Supplements also commonly refer to the phylloquinone family of compounds as vitamin K1 and the menaquinone family of compounds as K2. However, as described earlier, this earlier terminology for vitamin K does not automatically indicate which specific phylloquinones or menaquinones are present in the supplement. For example, a supplement described as “vitamin K2″ might or might not contain MK-7. Menadione (also referred to as vitamin K3) is one form of vitamin K not allowed in dietary supplements.

Food Sources

What foods provide vitamin K1?

Excellent sources of vitamin K include: spinach, Brussels sprouts, Swiss chard, green beans, asparagus, broccoli, kale and mustard greens. Very good sources include green peas and carrots.

Fermentation of foods can be especially helpful for increasing their vitamin K content. Within this fermentation category, soy foods have a special place in the nutrition research on vitamin K since fermented soy foods play a unique role in supplying vitamin K in certain traditional cuisines (like that of Japan). You will sometimes find the word “natto” being used to refer to these fermented soy foods since Bacillus natto are bacteria that can convert K1 into K2 and are often used in the production of fermented soy products. Yet, fermented soy foods are not alone in the vitamin K-rich fermented foods category. Some cheeses are also fermented in a way that optimizes their vitamin K content. Proprioni bacteria, for example, make large amounts of one type of menaquinone called MK-9(H4) and cheeses fermented by these bacteria can be a rich source of vitamin K. Swiss Emmental cheese and Norwegian Jarlsberg cheeses are examples of cheeses fermented by proprioni bacteria.

In the average U.S. diet, meats and eggs are the most common food sources of the menaquinone MK-4. Fermented soy foods are our most common source of MK-7. (Remember that all forms of vitamin K including menaquinones like MK-4 and MK-7 and also phylloquinones make great contributions to our health.)

Many forms of lettuce contain worthwhile amounts of vitamin K. It is worth noting here that on an ounce-per-ounce basis, romaine lettuce may be about four times higher in vitamin K than iceberg lettuce according to studies conducted at the U.S. Department of Agriculture.

Since vitamin K is a fat-soluble family of nutrients, foods tend to become higher in vitamin K as they become less concentrated with water. For example, on an ounce-for-ounce basis, tomato paste is higher in vitamin K than fresh tomatoes.

Sometimes the outer leaves of a plant can be more concentrated in vitamin K than the inner leaves. We’ve seen research documenting this difference for both cabbage and Brussels sprouts. For this reason, it may be worthwhile to very carefully and gently scrub these vegetables with a natural bristle brush while rinsing them under a flow of clean water as a way to clean the other leaves and keep them included in your meal rather than simply discarding these outside leaves due to presence of dirt or other particles.

Introduction to Nutrient Rating System Chart

In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the World’s Healthiest Foods that are either an excellent, very good, or good source of vitamin K. Next to each food name, you’ll find the serving size we used to calculate the food’s nutrient composition, the calories contained in the serving, the amount of vitamin K contained in one serving size of the food, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration’s “Reference Values for Nutrition Labeling.” Read more background information and details of our rating system.

Public Health Recommendations

What are current public health recommendations for vitamin K?

In 2000, the National Academy of Sciences established the following Adequate Intake (AI) levels for vitamin K:

• Males and females, 0-6 months: 2 micrograms
• Males and females, 7-12 months: 2.5 micrograms
• Males and females, 1-3 years: 30 micrograms
• Males and females, 4-8 years: 55 micrograms
• Males and females, 9-13 years: 60 micrograms
• Males and females, 14-18 years: 75 micrograms
• Males, 19 years and older: 120 micrograms
• Females, 19 years and older: 90 micrograms
• Pregnant or lactating females, 18 years and younger: 75 micrograms
• Pregnant or lactating females, 19 years and older: 90 micrograms

References

• Adams J, Pepping J. Vitamin K in the treatment and prevention of osteoporosis and arterial calcification. Am J Health Syst Pharm 2005 Aug 1;62(15):1574-81. 2005.
• Basu TK, Donaldson D. Intestinal absorption in health and disease: micronutrients. Best Pract Res Clin Gastroenterol. 2003 Dec;17(6):957-79. 2003.
• Berkner KL. Vitamin K-dependent carboxylation. Vitam Horm 2008;78:131-56. 2008.
• Booth SL. Vitamin K status in the elderly. Vitam Horm 2008;78:1-22. 2008.
• Bugel S. Vitamin K and bone health in adult humans. Vitam Horm 2008;78:393-416. 2008.
• Cheung AM, Tile L, Lee Y, et al. Vitamin K supplementation in postmenopausal women with osteopenia (ECKO trial): a randomized controlled trial. PLoS Med. 2008 Oct 14;5(10):e196. 2008.
• Cockaybe S, Adamson J, Lanham-New S et al. Vitamin K and the Prevention of Fractures: Systematic Review and Meta-analysis. Arch Intern Med. 2006;166:1256-1261. 2006.
• Conly J, Stein K. Reduction of vitamin K2 concentrations in human liver associated with the use of broad spectrum antimicrobials. Clin Invest Med. 1994 Dec;17(6):531-9. 1994.
• Conway SP. Vitamin K in cystic fibrosis. J R Soc Med 2004;97 Suppl 44:48-51. 2004.
• Cranenburg EC, Schurgers LJ, Vermeer C. Vitamin K: the coagulation vitamin that became omnipotent. Thromb Haemost 2007 Jul;98(1):120-5. 2007.
• Danziger J. Vitamin K-dependent Proteins, Warfarin, and Vascular Calcification. J. Am. Soc. Nephrol. 2008;3:1504-1510. 2008.
• Erkkila AT, Booth SL. Vitamin K intake and atherosclerosis. Curr Opin Lipidol 2008 Feb;19(1):39-42 2008.
• Fisher L, Byrnes E, and Fisher AA. Prevalence of vitamin K and vitamin D deficiency in patients with hepatobiliary and pancreatic disorders. Nutr Res. 2009 Sep;29(9):676-83. 2009.
• Gutzeit D, Baleanu G, Winterhalter P, et al. Determination of processing effects and of storage stability on vitamin K1 (Phylloquinone) in Sea Buckthorn Berries (Hippophaë rhamnoides L. ssp. rhamnoides) and related products. J Food Sci. 2007 Nov;72(9):C491-7. 2007.
• Hey E. Vitamin K–what, why, and when. Arch Dis Child Fetal Neonatal Ed 2003 Mar;88(2):F80-3. 2003.
• Homma K, Wakana N, Suzuki Y, et al. Treatment of natto, a fermented soybean preparation, to prevent excessive plasma vitamin K concentrations in patients taking warfarin. J Nutr Sci Vitaminol (Tokyo) 2006 Oct;52(5):297-301. 2006.
• Huyghebaert N, De Beer J, Vervaet C, et al. Compounding of vitamin A, D3, E and K3 supplements for cystic fibrosis patients: formulation and stability study. 2007 Oct;32(5):489-96. 2007.
• Kamao M, Suhara Y, Tsugawa N, et al. Vitamin K content of foods and dietary vitamin K intake in Japanese young women. J Nutr Sci Vitaminol (Tokyo) 2007 Dec;53(6):464-70. 2007.
• Kuwabara A, Tanaka K, Tsugawa N et al. High prevalence of vitamin K and D deficiency and decreased BMD in inflammatory bowel disease. Osteoporos Int. 2009 Jun;20(6):935-42. 2009.
• Lamson DW, Plaza SM. The anticancer effects of vitamin K. Altern Med Rev 2003 Aug;8(3):303-18. 2003.
• Mager DR, McGee PL, Furuya KN et al. Prevalence of vitamin K deficiency in children with mild to moderate chronic liver disease. J Pediatr Gastroenterol Nutr. 2006 Jan;42(1):71-6. 2006.
• McCann JC, Ames BN. Vitamin K, an example of triage theory: is micronutrient inadequacy linked to diseases of aging. Am J Clin Nutr. 2009 Oct;90(4):889-907. 2009.
• Merli GJ, Fink J. Vitamin K and thrombosis. Vitam Horm 2008;78:265-79. 2008.
• Mizuta T, Ozaki I. Hepatocellular carcinoma and vitamin K. Vitam Horm 2008;78:435-42. 2008.
• Neafsey P. Of blood, bones, and broccoli: warfarin-vitamin K interactions. Home Healthc Nurse 2004 Mar;22(3):178-82; quiz 183-4. 2004.
• Oldenburg J, Marinova M, Muller-Reible C, et al. The vitamin K cycle. Vitam Horm 2008;78:35-62. 2008.
• Pearson DA. Bone health and osteoporosis: the role of vitamin K and potential antagonism by anticoagulants. Nutr Clin Pract 2007 Oct;22(5):517-44. 2007.
• Ryan-Harshman M, Aldoori W. Bone health. New role for vitamin K. Can Fam Physician 2004 Jul;50:993-7. 2004.
• Schurgers LJ, Teunissen KJ, Hamulyak K, et al. Vitamin K-containing dietary supplements: comparison of synthetic vitamin K1 and natto-derived menaquinone-7. 2007 Apr 15;109(8):3279-83. 2007.
• Shearer MJ, Newman P. Metabolism and cell biology of vitamin K. Thromb Haemost. 2008 Oct;100(4):530-47 2007.
• Tsugawa N, Shiraki M, Suhara Y et al. Vitamin K status of healthy Japanese women: age-related vitamin K requirement for {gamma}-carboxylation of osteocalcin.

http://www.whfoods.com/genpage.php?tname=nutrient&dbid=112

Canadians vote against fluoridated water supplies

Residents in Waterloo, Ontario have voted to stop adding fluoride to water supplies.

The decision, which was announced on Tuesday, has been welcomed by anti-fluoride campaigners; however, the news has shocked dentists and the incoming head of the Ontario Dental Association has condemned the decision. Dr Harry Hoediono has criticized the decision, saying that people are unaware of the dental health benefits of fluoride and are voting to stop fluoridation based on flimsy evidence they have downloaded from the internet. Dr Hoediono said that it was a shame that such an important decision could be made by a small group of people who perhaps do not have the necessary knowledge to make an informed decision.

Campaigners against fluoride believe that adding fluoride to the water supply is tantamount to poisoning and are lobbying for fluoridation to be stopped all over Canada. Opponents of fluoride claim the chemical is illegal, unnecessary and dangerous; campaigners believe fluoride contributes to health conditions, including increased risk of cancer, thyroid disease and arthritis.

Public health officials and dentists in the area are outraged by the decision; numerous studies conducted all over the world have consistently shown that fluoride helps to strengthen and protect the teeth, which reduces rates of decay. Fluoride also helps to cut costs for public health services as people are less likely to need dental treatment.

Most councilors were opposed to stopping fluoridation; however, they voted in favor of stopping it to support public opinion. Regional Chairman, Ken Seiling, said he did not believe much of what protesters had to say; however, he claimed that health officials had failed to run an effective campaign, which meant that people were largely unaware of the benefits of fluoride.

http://www.cosmeticdentistryguide.co.uk/news/canadians-vote-against-fluoridated-water-supplies-4946

One should look to structure their own water with filtration and a water ionizer for the safest and healthiest water one can drink. This eliminates harmful chemicals like fluoride and chlorine along with bacteria like ecoli and virus’.

To learn more go to prosperitydrink.com

Joggers are putting their health at risk by trying to revive themselves after exercise with high-caffeine energy drinks, a study has warned.

One in every three American adults suffers from
an over-acid condition called arthritis. It’s
one of the countries leading health problems and
is the leading cause of disability in Americans
over the age of fifteen. Although numerous
pharmaceuticals are prescribed to ease the pain
of arthritis they do not cure arthritis because
they do not deal with the cause – an over-acidic
lifestyle and diet. Alkalizing foods and drinks
including plant antioxidants can reduce and even
eliminate the dietary and metabolic acids that
cause the inflammation that leads to irritation
and/or inflammation of the joints, tendons and
muscles. Bottom line, there is only one cause
of irritation, inflammation and degeneration of
the body tissues that leads to arthritis,
osteoarthritis, sclerosis, osteoporosis
and all cancerous conditions of the tissues and
that is dietary and metabolic acids that have not
been properly eliminated through urination,
defecation, perspiration or respiration.

The pH Miracle Living Lifestyle and Dietary Plan,
I sometimes refer to as the C.O.W.S. Plan will help
remove the dietary and metabolic acids that cause
all irritation and inflammation in the body and begin
the process of restoration and healing. The following
is an outline of Dr. Young’s C.O.W.S. Plan for
achieving ideal sustainable health and energy.

C = Chlorophyll

The most important thing one can do is to increase
the amount of whole organic green foods and drinks.
This would include cucumbers, avocados, broccoli,
celery, green papaya, green peppers, limes, kale,
collard greens, leafy greens, just to name a few.
I recommend 9 to 12 servings of fruits and veggies
everyday. Alkalizing fruits and vegetables are
great for breakfast, lunch and dinner. To help
meet your daily servings of fruits and veggies
I have created a whole food organic green
fruit and vegetable powder that can be added to
your soups, water, sprinkled on a salad or mixed
into your food. I have also created a liquid
chlorophyll which can be mixed in water, added
to soups or taken orally. Both of these products
are Young pHorever whole foods and can be ordered
through our website at:

http://www.phmiracleliving.com/phruits.htm

O = Oil and Oxygen

The key to increased oxygen is to exercise for at
least 1 hour every day. This would include
walking, jogging, rebounding, whole body vibrational
exercising, swimming, yoga, just to name a few.
My favorites are jogging, yoga, and whole body
vibrational exercising. The benefits of
exercise are critical for improving blood
and lymphatic circulation for removing acids
from the connective tissues and joints that
can cause irritation, inflammation and degeneration.
When you are moving your body you are moving dietary
and metabolic acids out of the tissue that can then
be eliminated through the pores of the skin via
perspiration and/or through the mouth via respiration.

http://www.phmiracleliving.com/rebounder.htm

http://www.phmiracleliving.com/vibratrim.htm

I also recommend drinking at least 3 to 4 ounces
or 125 ml of cold pressed organic Omega 1,3,5,6,
and 9 oils found in linseed oil, flax, borage, hemp,
avocado and olive oil. The pH Miracle Living
Center is offering an Omega 5 oil from
pomegranate and an Omega 1 from organic
avocados. The best source for Omega 3, 6 and 9
oils are from linseed, hemp and flax. We are
now offering the best source of cold pressed
organic Omega 3, 6 and 9 oil from linseed oil
from the green fields of England.
Please let us know by giving us a call at:
760-751-8321 if you are interested in
trying some of our cold pressed organic
linseed oil. We have it available in
capsules or pods or liquid.

For more information on our pomegranate oil or
avocado oil go to the following links:

http://www.phmiracleliving.com/cla.htm

W = Water

Drinking at least 1 liter per day of pure
alkaline water per 25 k of weight or 50 lbs. is
critical for maintaining the alkaline design of
the body. The best way to purify and alkalize
your water is with our latest Young Life Ionizer
5000, 6500, 7000 or 8500. You can learn more
about water ionization by going to the following
link:

http://www.phmiracleliving.com/ionizer5000.htm

S = Salt and Sunshine

Without salt there is no life. Our blood is
salty, our sweat is salty, our urine is salty
and our tears our salty and for good reason.
It is salt that maintains the alkaline design
of your body. It is salt that keeps your heart
beating. It is salt that buffers dietary
and metabolic acids. It is salt that allows
energy to be transported throughout the body.
It is salt that allows you to move, think
and breath. It is salt that acts as the
glue that holds the spirit and the physical
body together. Salt is life. A no or low
salt diet is death! Go to the following link
to learn more about the importance of salt in
your diet and the kind of salt that is best to
eat.

http://www.phmiracleliving.com/pHourSalts.htm

http://www.phmiracleliving.com/phlavor.htm

It can also be said that without sunlight there
would be no life. I recommend at least 30 minutes
of direct sunlight every day to recharge and energize
the body with photons that are then converted by the body
into electrical energy.

The following are some additional whole food nutrients
that I recommend taking to buffer dietary and
metabolic acids and restore health and energy to
the joints, tendons, bones and muscles.

1) Glucosamine-chondroitin sulfate

A number of large-scale, double-blind clinical
studies have demonstrated the ability of these
two nutrients to alleviate pain and aid joint
reconstruction.

2) Hyaluronic

The joint contains cartilage composed of
complex glycosaminoglycans, which aid in
joint health.One food nutrient that supplies
this vital substance is hyaluronic. This is a
component of connective tissue whose function
is to cushion, lubricate and buffer the dietary
and metabolic acids from the blood.

3) MSM

Also called methyl sulfonyl methane, MSM is a
natural form of sulfur found in living organisms.
Its main benefits are a reduction of inflammation
and the ability to penetrate many tissues, including
joints to buffer acidity.

4) Collagen type II

This is a major component in cartilage, and s
upplementation has demonstrated benefits in reducing
acidic pain and improving joint function.

5) Tart cherry extract

A number of studies have shown that concentrated
extracts of tart cherries improve joint function
and reduces dietary and metabolic pain.

6) The Spice Curcumin

This is one of the most powerful natural
anti-inflammatory substances known. Its effects
are comparable to steroids, without the acidic
harmful effects of steroids.

7) Quercetin

This is also a powerful anti-inflammatory and
antioxidant. When combined with curcumin, you
get a powerful anti-inflammatory or anti-acidic
effect because they each act on different
inflammatory biochemical pathways.

Linseed oil

Lineed oil contains a high concentration of
gamma-linolenic acid, which has significant anti-
inflammatory or anti-acidic properties. It also
moistens mucous membranes and the skin.

9) Natural vitamin E

Vitamin E, in natural form, has significant
anti-inflammatory or anti-acidic effects.

10) Magnesium oxide and sodium bicarbonate

Magnesium oxide and sodium bicarbonate are not
only powerful antioxidants and anti-inflammatory,
but they also strengthen the tissues and the
ligaments surrounding the joint. Magnesium
oxide and sodium bicarbonate have been shown
to reduce inflammation, while a deficiency
increases it. They not only slash hydorgen ions
or metabolic acids but they block the release
of inflammatory acidic cytokines as well.
A survey found that a dearth of magnesium is
one of the most common mineral deficiencies seen,
with 75% of the population lacking it. Chronic
illness and many medications worsen magnesium
and sodium bicarbonate loss.

I have created three very important mineral salts
of magnesium oxide called pHlush, sodium bicarbonate
called pHour salts and a broad spectrum of mineral
salts called pHlavor salts. Go to the following
links to learn more about the importance of
mineral salts.

http://www.phmiracleliving.com/phlush.htm

http://www.phmiracleliving.com/pHourSalts.htm

http://www.phmiracleliving.com/phlavor.htm

11) Stinging nettle extract

This plant extract has been shown to have
powerful anti-inflammatory properties. Recent
studies have found it to be very protective of
the brain as well. It is often included in natural
supplements used to treat chronic prostate problems
for the same acidic reasons.

12 ) Glutathione from Avocado

The most powerful of all antioxidants of dietary
and metabolic acids that leads to inflammatory
and/or degenerative conditions. To learn more
about this whole food antioxidant go to the
following link:

http://www.phmiracleliving.com/glutathione.htm

These whole foods, natural antioxidants and
lifestyle recommendations will help you control
and eliminate the dietary and metabolic acids
that cause irritation, inflammation, ulceration,
and degeneration that lead to arthritis,
osteoarthritis, osteoporosis, sclerosis, and
cancerous tissue conditions.

Broccoli is already known to be able to reduce the risk of a wide range of cancers, including ­prostate cancer.

But the new strain of the vegetable contains concentrated ­levels of a natural compound that can protect against more killer conditions.

Researchers say they are now ready to test the broccoli on ­volunteers. It will be the first clinical trial of its kind.

They believe that tests will show that people who eat the new broccoli are less likely to ­suffer from tumours and heart problems.

A compound called sulfora­phane found in broccoli has been shown to block genetic glitches that trigger tumours. Sulforaphane is obtained when it breaks down another compound found in broccoli called glucoraphanin.

But the human body may not get enough of these compounds just from eating normal broccoli once or twice a week. The new variety, developed in Norfolk, contains concentrated levels of glucoraphanin.

Dr Richard Mither of the Institute of Food Research in Norwich, one of the scientists behind the ground-breaking development, said: “It’s not genetically modified, it’s nothing to do with GM.

“It’s just a normal breeding programme.” Volunteers over the age of 50 are being sought to try eating either normal broccoli or the new super-broccoli for 12 weeks to examine the health effects. Some will be given peas instead for comparison, because they contain similar compounds but not glucoraphanin.

http://www.express.co.uk/posts/view/208418/New-super-broccoli-will-cut-cancer-risk-

BPA is used widely to make plastic harder and watertight tin cans.

It is found in most food and drink cans – including tins of infant formula milk – plastic food containers, and the casings of mobile phones, and other electronic goods.

It is also used in baby bottles though this is slowly being phased out.

BPA has been the subject of intense research as it is a known endocrine disrupter which in large quantities interferes with the release of hormones.

Earlier studies have linked it to low sex drive, impotence and DNA damage in sperm.

Now a new five year study claims to have found a link between levels of BPA in the blood and male fertility.

For their study of 514 workers in factories in China, researchers at Kaiser Permanente, a California-based research centre, found that men with higher urine BPA levels were two to four times more at risk of having poor semen quality, including low sperm concentration, low sperm vitality and mobility.

What is more the amount of the BPA in the blood seemed to be inversely proportional to sperm quality.

Even those with less than the national average BPA levels in America were effected, it was claimed.

“Compared with men without detectable urine BPA, those with detectable urine BPA had more than three times the risk of lowered sperm concentration and lower sperm vitality, more than four times the risk of a lower sperm count, and more than twice the risk of lower sperm motility,” said study lead author Dr De-Kun Li.

He claims the research, published in the journal Fertility and Sterility, was the first human study to report an adverse association between BPA and semen quality.

Previous studies found a negative link between BPA and male reproduction in mice and rats

It was also the third study in a series by Dr Li and his colleagues examining BPA’s effect on humans.

The first study, published in November 2009, found that exposure to high levels of BPA in the workplace increases men’s risk of reduced sexual function.

Increasing BPA levels urine are also associated with worsening male sexual function, according to the second study, published in May 2010.

The latest study, funded by the US National Institute of Occupational Safety and Health, throws further doubt on the safety of BPA.

“The finding of the adverse BPA effect on semen quality illustrates two points: first, exposure to BPA now has been linked to changes in semen quality, an objective physiological measure,” Dr Li said.

“Second, this association shows BPA potential potency: it could lead to pathological changes of the male reproductive system in addition to the changes of sexual function.

“When you see this kind of association with semen you have to wonder what else BPA has an effect on,” said Dr Li.

As a precautionary principle, he said, “Everybody should avoid BPA as much as you can.”

The researchers noted that BPA may also affect female reproductive systems and have adverse effects on ailments such as cancer or metabolic diseases.

BPA has already been banned in Canada and three US states.

Bottles and cans containing the chemical have been linked to breast cancer, heart disease, obesity, hyperactivity and other disorders.

Most manufacturers of baby bottles have stopped putting it in their products but older stock containing the chemical is still on sale.

The US Food and Drug Administration (FDA) supports its removal and has stated concerns regarding the impact of the chemical on babies and young children.

It can affect disorders associated with metabolism, fertility and neural development.

Dr. Rudi Moerck is a drug industry insider and an expert on fats and oils. In this interview, Dr. Moerck discusses the ins-and-outs of cooking oils; the good, the bad and the ones to avoid like the plague.

A common question that many people have is whether or not food should be eaten uncooked. I personally believe that consuming a majority of your food uncooked is a cornerstone of optimal health.

Typically, the less processed and heat-treated the food is, the more nutritious and healthier it is going to be.

Nevertheless, most people prefer to cook their food, at least occasionally. When you do, you’re going to cook with some form of oil.

The question is, what’s the best, healthiest type of oil to use when cooking?

Dr. Rudi Moerck has studied oils for a long time, and offers some intriguing insights in this interview.

Cooking with Tropical Oils – Your Healthiest Alternative

I have, for many years now, recommended coconut oil on the basis and the supposition that it doesn’t contain much unsaturated fat. As a result, it’s not going to be damaged by heat and create trans fats like some other oils. (Another tropical oil that is very similar is palm oil.)

Dr. Moerck agrees, saying:

“I would say that coconut oil is okay to cook with. It’s a saturated fat. Your body will burn it as fuel or it will get rid of it some other way. It won’t store it in your body.. So from that point of view, if you’re going to use oil then that’s a good one to use.”

Interestingly, unlike carbohydrates, which can also deliver quick energy to your body, coconut oil does this without producing an insulin spike. Yes, it acts like a carbohydrate, but without any of the debilitating insulin-related effects associated with long-term high carbohydrate consumption.

But that’s merely the beginning.

Earlier this week I published an entire special report on the health benefits of coconut oil, which include:

* Promoting heart health
* Promoting weight loss, when needed
* Supporting your immune system health
* Supporting a healthy metabolism
* Providing you with an immediate energy source
* Keeping your skin healthy and youthful looking
* Supporting the proper functioning of your thyroid gland

Part of what makes coconut oil such a healthful oil for cooking is that 50 percent of the fat content in coconut oil is a fat rarely found in nature called lauric acid. This is also one of the features that distinguishes coconut oil from other saturated fats.

Your body converts lauric acid into monolaurin, which has potent anti-viral, anti-bacterial and anti-protozoa properties.

In addition, coconut oil is about 2/3 medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs. These types of fatty acids also produce a host of health benefits.

Best of all, coconut oil is stable enough to resist heat-induced damage, which you cannot say for other oils. In fact, it’s so stable you can even use if for frying (although I don’t recommend frying your food for a number of health reasons).

I recommend using coconut oil in lieu of every other oil, whether your recipe calls for butter, olive oil, vegetable oil or margarine.

Important, New Information about Olive Oil

Extra-virgin olive oil is a good monounsaturated fat that is also well-known for its health benefits. It’s a staple in healthful diets such as Mediterranean-style diets.

However, it’s important to realize it is NOT good for cooking. It should really only be used cold, typically drizzled on salads and other food.

Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. However, during this interview I learned that extra-virgin olive oil has a significant draw-back even when used cold – it’s still extremely perishable!

As it turns out, extra-virgin olive oil contains chlorophyll that accelerates decomposition and makes the oil go rancid rather quickly.

In fact, Dr. Moerck actually prefers using almost tasteless, semi-refined olive oil rather than extra-virgin olive oil for this reason.

If you’re like most people, you’re probably leaving your bottle of olive oil right on the counter, opening and closing it multiple times a week. Remember, any time the oil is exposed to air and/or light, it oxidizes, and as it turns out, the chlorophyll in extra virgin olive oil accelerates the oxidation of the unsaturated fats.

Clearly, consuming spoiled oil (of any kind) will likely do more harm than good.

To protect the oil, Dr. Moerck recommends treating it with the same care as you would other sensitive omega-3 oils:

* Keep in a cool, dark place
* Purchase smaller bottles rather than larger to ensure freshness
* Immediately replace the cap after each pour

To help protect extra virgin olive oil from oxidation, Dr. Moerck suggests putting one drop of astaxanthin into the bottle. You can purchase astaxanthin, which is an extremely potent antioxidant, in soft gel capsules. Just prick it with a pin and squeeze the capsule into the oil.

The beautiful thing about using astaxanthin instead of another antioxidant such as vitamin E, is that it is naturally red, whereas vitamin E is colorless, so you can tell the oil still has astaxanthin in it by its color.

As the olive oil starts to pale in color, you know it’s time to throw it away.

You can also use one drop of lutein in your olive oil. Lutein imparts an orange color and will also protect against oxidation. Again, once the orange color fades, your oil is no longer protected against rancidity and should be tossed.

This method is yet another reason for buying SMALL bottles. If you have a large bottle, you may be tempted to keep it even though it has begun to oxidize.

The Worst Cooking Oils of All

Polyunsaturated fats are the absolute WORST oils to use when cooking because these omega-6-rich oils are highly susceptible to heat damage.

This category includes common vegetable oils such as:

* Corn
* Soy
* Safflower
* Sunflower
* Canola

Damaged omega-6 fats are disastrous to your health, and are responsible for far more health problems than saturated fats ever were.

Trans fat is the artery-clogging, highly damaged omega-6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening.

I strongly recommend never using margarine or shortening when cooking. I guarantee you you’re already getting far too much of this damaging fat if you consume any kind of processed foods, whether it be potato chips, pre-made cookies, or microwave dinners…

Trans fat is the most consumed type of fat in the US, despite the fact that there is no safe level of trans fat consumption, according to a report from the Institute of Medicine.

Trans fat raises your LDL (bad cholesterol) levels while lowering your HDL (good cholesterol) levels, which of course is the complete opposite of what you want. In fact, trans fats — as opposed to saturated fats — have been repeatedly linked to heart disease. They can also cause major clogging of your arteries, type 2 diabetes and other serious health problems.

Personally I don’t cook very much but when I do I use our Pure Virgin Coconut Oil as it is the most resistant to heating damage, but also a great source of medium chained triglycerides and lauric acid.

So, cleaning these oils out of your kitchen cupboard is definitely recommended if you value your health.

Fourteen Surprising Ways You Are Being Over-exposed To Electro/Magnetic Radiation

Radiation. The word alone scares us, but we’re exposed to it on a daily basis in some unlikely places. While there’s no reason to dictate where you go based on radiation, know that extreme exposure to certain types of radiation can be hazardous to your health. Illnesses include vomiting, nausea and in some cases, a loss of white blood cells (the good cells that fight bad germs in our system). Read on for a look at surprising places you may be overexposed to radiation.

Airplanes. You may getting to your destination more quickly, but flying from one coast to the other on a commercial flight exposes us to about .03 mSv (one of the many scales for measuring radiation). While this may not seem like much, if you’re flying from coast to coast often or taking numerous flights that put you on a plane for a long duration of time, you’re exposing yourself to major radiation over the course of years. Another measurement shows the magnetic field is over 100 mG (milligause). The EPA has stated that any electr0/magnetic field in excess of 3 mG is cancer causing.

Living in the plateaus of New Mexico or Colorado. The view may be majestic, but living in the plateau region of New Mexico or Colorado are exposed to about 1.5 more mSv than those who live at sea level. This means living in these areas for years will eventually add up and can pose a health hazard.

Color TVs. This is all TVs, since a black and white television set is hard to come by in this day and age. Watching a color television set exposes us to small amounts of ionizing radiation. In large amounts or with constant exposure ionizing radiation is known to harm humans. The average American watches 28 hours of TV per week, so that’s considerable exposure. Heed your mother’s warning of not sitting too close to your TV the next time you take in the tube.

Tabacco smoke. As if you needed another reason to make you kick the habit! Tabacco smoke packs radionuclides. The radiation comes from the leaves used to create the tabacco for cigarettes and while it’s a small amount, most smokers are threatening their health by taking in several cigarettes per day. Smoking kills your lungs and respiratory system and now it exposes you to radiation too.

Military soldiers Military soldiers are around hazardous materials all of the time and troops from countries around the globe are regularly exposed to fairly high levels of radiation. In few cases this is deliberate, while in others it is a plan gone awry. Still, many soldiers deal with the aftermath of high radiation exposure when returning home from combat.

Packaged food. Packaged and bulk food does not come in direct contact with radiation, but instead passes through it. A radiation chamber is a passing point for packaged and bulk food, causing a beam of radiation to “scan” food. Food irradation is used to kill food-borne bacteria and help preserve food. The level of radiation is determined by the reason the foods being irradated and can be significant in food consumed by the military since much precaution is taken in their meals.

Those who work in hospitals or clinics where x-rays are conducted. A study found that physicians are more likely to have brain cancer due to the amount of radiation they’re exposed to every day. The study followed doctors in various parts of the U.S. and Canada. Further studies are planned to see levels of radiation absorbed by other areas of the body because this study focused on the head. Smoke detectors. One of the most common types of smoke alarms for offices or homes are those with an ionization chamber. Both emit radiation to homes and businesses on a daily basis. These trace amounts of radiation found in smoke detectors do not typically effect us as long as the radiation source is kept inside of the smoke detector. Though smoke detectors with ionization chambers have been on the market for quite some time, there have been no long term studies on their effect.

Camping out excessively. Camping out is fun, but it also means being outdoors for days at a time. Small levels of ionizing radiation comes from the cosmic rays radiated by the sun and stars. If you’re outdoors 24/7 for days at a time, you’re adding to the daily exposure we all receive from these sources. While a log cabin may not be everyone’s idea of camping it does protect from radiation exposure for evening, but if you’re a true camping buff, just keep your trips to a couple of days versus a week.

Radon gas. Radon gas is everywhere and can get into our homes. Radon gas is the result of heavy metals naturally disintegrating and it’s in the air we breathe on a daily basis. It is not unusual for an office building or home to have high levels of radon gas inside where people are breathing all day or night. Sealing your windows and doors can reduce the amount of radon gas that enters any space, but still does not guarantee your home will be radon gas free.

Electric Cars emit over 150 mG of electro/magnetic radiation which may show in years to come to be a contributor to cancerous conditions. The most toxic place to sit in a battery operated or electric car is in the driver seat. I would suggest staying with petrol driven car which are less toxic with magnetic fields of less than 10 mG.

Hair dryers are deadly and emit over 20,000 mG of electro/magnetic radiation. If you use a hair dryer make sure stay at least 3 feet away by using a tube extension. But never hold a hair dryer next to your head – it may be a contributor to brain cancer. Cell phones are a major contributor to radiation exposure and should never be held to the head. They can emit in excess of 100 mG and may be a contributor to brain cancer.

Living by electrical power lines or power plants can be another source of electro/magnetic radiation.

Radiation/EMF can be hazardous, but with a heads-up on where you may be overexposed, you can live life carefully. Understand that electro/magnetic radiation is the most toxic invisible pollution ever invented by man. It is only prudent to limit your exposure as much as possible.

Here are a couple of EMF protection products that one can use to reduce you exposure to harmful EMF and ELF radiation in order from most helpful to helpful:

1) EARTH CALM SCALAR: http://thepheffect.com/product/emf_SCALAR.html

2) QLINK:http://thepheffect.com/product/qlink.html

3) CELL PHONE PROTECTION: http://thepheffect.com/product/emf_trio.html

Subject: Re: The pH Miracle Lifestyle and Diet

Dear Dr. Young,

I started the pH Miracle Lifestyle and Diet on the evening of July 25, 2010.
Roma, my former wife & I met in St.Louis on the 16-19 of July.
It was the first time we had seen each other in 11 years.
On the 20th I was back in Nashville.
Roma ask me to comeback the 23-26 of July.
While I was in St.Louis, Anne Marie & her husband,Jonathan called to ask Roma to come up to their home in Iowa, since she was so close by in St.Louis.
Roma lives in Maui, Hawaii, they had met & became friends when Anne Marie & Jonathan were visiting the island.

She said she would come up if Anne Marie would see me professionally.
We arrived on the afternoon of July 25th, 2010,we met them at the Guru Purnama Celebration on campus at M.U.M.(Maharishi University of Management).

I was happy to be at M.U.M. because I have been doing T.M.(Transcendental Meditation) for 36 years.

We stayed with them & they fixed dinner for us that night.
The next day we ate with them before my appointment.
I enjoy the pH Miracle Diet food they prepared.

I had my microscopy live blood cell & MOST analysis done at 3:00 P.M. on July 26, 2010 with Anne Marie.

Anne Marie advised me that since I was taking such large amounts of insulin that it might take some time before getting any positive results.

I was taking a shot of 56 units of Insulin NPH 100 Unit / ML Novolin N, twice daily, every 12 hours.
Also, I was taking a shot of 10 to 20 units of Insulin,Aspart 100/ML Novo, 6 times a day, with 3 meals,2 snacks & bedtime.
In addition, I was taking Metformin HCL 1000 mg. Tab, 2 times a day. This the maxmium dosage allowed.

Plus, I was taking : for high blood pressure,10 mg, half a tablet of Lisinopril 20 Mg Tab 1 a day.
for high cholesterol,40 mg., half a tablet of Simvastatin 80 Mg Tab 1 a day.
for frequent urination,4 mg of Tolterodine Tartrate 4 Mg SA Cap / Detrol LA, 2 times a day & 5 mg, half a tablet of Zolpidem Tartrate 10 Mg Tab, 1 a day.

My type 1 diabetes was so bad that in the spring of 2005, I was rushed to the E.R. with a blood sugar over 600.
The next 3 years it was in the high 200s & 300s.
In the last 2 years with the help of 8 shots a day, my blood sugar has been in the high 100s & 200s.
My doctors told me as a result of years of high blood sugar, I developed neuropathy (nerve damage) in my toes/feet, & once the nerve is dead it will never regenerate.
Finally, I was scheduled for botox injuctions in my bladder to end the nightmare of having to get up every hour to urinate every night for the last 2 years.

I had not had any rem sleep in over 2 years, I was constantly exausted & none of the medications worked.

Anne Marie advised me to stay on my medications, but to be sure to check my blood sugar more often because I might need less insulin.

Being an ordained minister I have always trusted my intuition.
The morning of the 27th of July I stopped taking all insulin & I stopped taking Metformin.
The morning of the 29th of July I stopped taking the Lisinopril.
The morning of the 30th of July I noticed that I felt the pads of my toes for the 1st time since 2001.
The evening of the 31th of July I stopped taking the Simvastatin, Detrol LA, & Tolterodine Tartrate.
I am cancelling the botox injections because I am now sleeping through the night !
I have been drug free since the 31st of July.

I am a veteran, I get my medical care at the Veterans Hospital in Nashville, Tennessee.
My 1st appointment since becoming drug free was with Donna, my dermatologist at 1:20 P.M. on August 3, 2010.

She said that I looked great, better than she had ever seen me before.
She said that it looked like my skin was glowing
.
My 2nd appointment was with my endocrinologist, Dr. Niswender at 10:30 A.M. on August 12, 2010.

He said that my blood sugar looked wonderful & that my blood pressure was normal, 124/70.

He said that the last time I saw him I weighed 258 lbs. & on that day I weigh 237 lbs.,a loss of 21 lbs.

He ask me how much insulin was I taking ?
I told him none.

He couldn’t believe it.

He ordered a complete blood work.
After seeing the results he was stunned.

He said that my blood sugar should be between 80 -120 & that for the first time I was averaging that.

He said that I didn’t need to ever come back to see him, but he ask me to come back in 4 months to make sure the results are permanent.

My blood sugar :

7/25/2010 137
7/26/2010 156
7/27/2010 68
7/28/2010 87
7/29/2010 126
7/30/2010 129
7/31/2010 114
8/01/2010 119
8/02/2010 126
8/03/2010 122
8/04/2010 109
8/05/2010 110
8/07/2010 82
8/08/2010 113
8/09/2010 131
8/10/2010 142
8/11/2010 125

Now, my average blood sugar is around 100.

My 3rd appointment was with my internal medicine specialist, Dr. Sastre at 11:30 A.M. on August 17, 2010.

She said all my vitals looked great & not to come back for 8 months.

She said that my cholesterol level is now completely in normal range.

I am drug free & feeling great !

I am grateful to Roma for getting me there.

I am very grateful to Anne Marie, Dr. Patrick Sobota & Dr. Robert Young & Shelley.
You help save my life !

I continue to lose weight. I now weight 230 lbs, a 28 lbs loss.
I have the energy of a teenager !
I have started jogging for the 1st time in 3 decades.
My life is wave after wave after wave of bliss !

It was the perfect synergy of events : reconnecting with my former wife,Roma, reconnecting with M.U.M. for Guru Purnama, reconnecting with my spiritual mentor,Jerry Jarvis, 36 years of meditation, having Anne Marie do the consultation,learning the diet and doing the diet, & follow up with Anne Marie & Dr. Patrick Sobota.

Thank you all !!!

I believe that my healing is the result of many years of prayer & yes my prayers were answered when God lead me to Dr. Robert Young & his team !!!

Gratefully Yours,,
Rev. John Copeland

P.S. my website is www.christchurch.webs.com ; .