Wednesday, July 30, 2008
Wednesday, July 23, 2008
Root Canals Can Contribute To Disease
Weston Price found many types of degenerative diseases, like heart diseases, kidney and bladder diseases, arthritis, rheumatism, mental diseases, lung problems in laboratory animals implanted with infected root canalled teeth. The same diseases that were in their human hosts. Dr. Price also found that a large percentage of patients recovered from their illnesses after the root filled teeth were extracted.
Dr. Price along with 60 of the Nation's leading scientists, while working for the old American Dental Association, were convinced that root canalled teeth produced such systemic diseases as kidney and heart diseases, arthritis, pregnancy complications, endocarditis, and other systemic diseases.
Thursday, July 17, 2008
I am often amazed when I watch people eat high glycemic foods at a restaurant and then add artificial sweetener to their drink. They don’t realize that the food they are eating is going to convert to glucose, just the same as table sugar would. In fact, as this article shows, it would be better for people to eat plain sugar and eliminate the synthetic alternative. cm
20 June 2008
The implicit advantage that artificial sweeteners have over sugar is that, being virtually devoid of calories, they’re a better option for those wanting to control their weight. However, there is no good evidence that artificial sweeteners promote weight loss compared to sugar. Plus, there is actually some evidence that artificial sweeteners may promote weight gain: in one study, rats eating artificially-sweetened yogurt were found to eat more and get fatter than rats fed yogurt sweetened with sugar.
Some evidence has suggested that artificial sweeteners have the capacity to stimulate appetite, so I was very interested to read this week about a study which looked more deeply into the effect that artificial sweeteners have on the brain. In this study, women were given a drink a solution containing either the artificial sweetener sucralose (brand name Splenda) or sucrose (table sugar). As they drank this, their brain activity was monitored using what is known as ‘functional magnet resonance imaging’ (basically, this allowed researchers to see what parts of the brain are activated once individuals had tasted the sucralose/sucrose solution).
One part of the brain that the researchers focused on in this study is known as the ‘insula’. The insula is involved in the brain’s sensing of taste, and it is also believed to play a role in enjoyment and the sensation of ‘pleasantness’. Interestingly, drinking sugar activated the brain regions involved in registering pleasure more extensively than drinking sucralose.
This difference was found despite the fact that individuals were unable to distinguish between sucrose and sucralose based on taste. In other words, while individuals are unable to consciously distinguish between sugar and sucralose, the brain appeared to know the difference. And it appears that an artificial sweetener may simply not give the level of pleasure and satisfaction that may be derived from sugar. This, in turn, could lead individuals to seek satisfaction from other foodstuffs.
Now, if this is true of artificial sweeteners in general, then it might help to explain why rats eating an artificially sweetened food end up eating more and getting fatter than rats eating the same food sweetened with sugar. It might also explain why there is such a dearth of good evidence regarding the ‘benefits’ of artificial sweeteners with regard to weight control. The results of this study seem to suggest that you just can’t trick the brain into thinking it’s had something (sugar) when it hasn’t.
Frank GK, et al. Sucrose activates human taste pathways differently from artificial sweetener. Neuroimage. 2008;39(4):1559-69
If you work the numbers inorganic has about 87% less value than organic vegetables . The brain uses more nutrition than any other part of the body. The immune system can not function properly unless it is feed. Run your car on 13% of the fuel it needs.
See the full list of the difference in different foods at: http://www.stopcancer.com/why_organic_is_better.htm
Example of one:
The sun does not cause cancer, God did not goof it's another wonderful gift from God.
Monday, July 14, 2008
From the lapping up of snow with a few squirts of raw cow's milk for flavoring to today’s embalmed, synthetic and chemical flavored, puffed up sugared ice cream, we've come a long way, baby!
Marco Polo brought a recipe back from his travels at the end of the 13th century. Nancy Johnson, in 1846, invented the crank and paddle freezer for making home made ice cream. Jacob Fussell is the father of mass-produced ice cream. In 1851, Fussell, a
Today there are more than 1400 flavorings, colors, stabilizers, and emulsifiers available to the commercial producer of ice cream - an array of possible ingredients that would have dizzied the old-lime ice cream makers who dealt primarily with cream, sugar, and various flavorings.
Ice cream manufacturers are not required by law to list the additives used in the manufacture of their product. Consequently, today most ice creams are synthetic from start to finish. Ice cream makers are giving us a wide variety of delicious flavors. BUT ARE THEY FIT TO EAT?
There's hardly any ice cream flavor that doesn't have a chemical substitute.
Some of the artificial flavors are potent poisons, powerful enough to cause liver, kidney and heart damage.
The flavors range from apple butter to zabaglione. The Polly Ann parlor in
Some ice creams contain natural flavorings; some contain a mixture of natural and artificial flavors; and some are entirely artificially flavored.
In the trade, as well as by Federal regulation, naturally flavored ice creams are identified as: category I; the ice-cream label reads, say,” Vanilla." Category II is a combination of natural and artificial flavors; the package reads "Vanilla flavored." All-artificial flavoring is category III; these ice creams are labeled "Artificially flavored vanilla."
The Ratings identify the category of each ice cream.
Peperonal is used in place of vanilla. This is a chemical used to kill lice.
Vanillin is also a chemical used to produce a vanilla flavor. It is made from the wastes of wood pulp and has no relationship to the vanilla bean.
Natural vanilla, in the form of pureed vanilla beans or vanilla extract, is more expensive than artificial vanilla. That explains why many of the vanillas are flavored artificially, either entirely or in part.
Benzyl acetate is a synthetic chemical that imparts a strawberry flavor.
According to the Merck Index, an encyclopedia for chemists, it warns that this substance can cause vomiting and diarrhea. It is also a nitrate solvent. Ethyl acetate is used by many manufacturers to give their product a pineapple flavor. This is a substance that can cause liver, kidney and heart damage. It is also used as a cleaner for leather and textiles, and its vapors have been known to cause chronic lung, liver and heart damage.
Then there's amylbutyrate to replace banana. It's also used as an oil paint solvent.
Aldehyde c 17 is used to flavor cherry ice cream. It is an inflammable liquid which is used in aniline dyes, plastic and rubber.
Butraldehyde is used in nut-flavored ice cream. It's one of the ingredients in rubber cement.
Diethyl glycol is the same chemical used in antifreeze and in paint removers. Because it is cheap it is used in ice cream as an emulsifier instead of eggs. According to the Merck Index, it is sufficiently toxic to cause liver and kidney damage.
Chemical additives as propylene glycol (the antifreeze constituent), glycerin, sodium carboxy methylcellulose (a cellulose), monoglycerides, diglycerides, disodium phosphates, tetrasodium pyrophosphate, polysorbate 80, and dioctyl sodium sulfosuccinate are all permitted by law. Most of these additives are used as "stabiliers" and "emulsifiers". Stabilizers make ice cream smooth; emulsifiers make it stiff so it can retain air.
Of course, pumping air into ice cream increases its volume. Two batches of mix weighing the same but containing different amounts of air take up different amounts of space. The batch with more air naturally appears greater in quantity. And since ice cream is sold by volume it is possible to make a little mix fill a lot of half-gallon or gallon cartons.
But air does more than alter ice cream's size. It effects its taste. Each manufacturer has his own formula for the amount of air ("percentage of over-run" in trade jargon) that makes "the best" ice cream. Ice creams contain from 40 per cent to 60 per cent over-run (air).
Too little air makes a heavy ice cream. Too much air makes a foamy ice cream. By law, a gallon of ice cream must weigh at least 4.5 pounds. Home made ice cream and the natural ice creams on the market are heavy and weigh about 7 « to 8-1/2 pounds a gallon.
The next time you're tempted by a luscious-looking banana split (or to let your belly be your god), think of it as a mixture of oil and nitrate solvent, antifreeze and lice killer, and you won't find it so appetizing.
Saturday, July 12, 2008
Free of recombinant bovine growth hormones, or rBGH/rBST.
However, as you know, thanks to efforts by Monsanto (the makers of rBST) and others, some states are now trying to BAN the labeling of milk as hormone-free, claiming it is unfair - yes, unfair! - because it implies hormone-free milk is safer than milk that comes from cows that have been injected with chemicals that aren't even approved in other countries. Imagine!
It is critical that we not only decry encroachments on the right to know what we are putting into our bodies and inform consumers about the use of rBGH and rBST, but also applaud those who have led the way in providing food and dairy free of hormones and genetic manipulation.
Wednesday, July 9, 2008
Don't Take Synthetic Vitamin A
Natural vitamin A helps the nose and throat fight infections. Helps prevent night blindness in many other eye disorders. A great vitamin to help the skin the body's largest organ.
Rich Natural Sources; apricots (fresh and dried without sulfur, butter but not margarine, cream from Raw milk, egg you, yellow and leafy green vegetables (carrots, beat greens, spinach, sweet potatoes) Raw whole milk and cheese.
Check your label of any vitamins you have to see if you're getting natural vitamin A because you certainly don't want to Synthetic.
Synthetic vitamin A can come from distilled petroleum ether. Petroleum in almost any of its chemical forms can be dangerous to humans and has caused cancer in experimental animals. There is a significant difference between laboratory manufactured vitamin A and the natural substance that occurs in our food.
Beta-carotene found in food is converted to vitamin A that the process is hard to do when large amounts of beta-carotene are taken separate as a supplement and it becomes harmful like the synthetic vitamin A. Small amounts of beta-carotene and foods body can handle large amounts of beta-carotene it cannot even can turn the skin orange.
Vitamin A (as mixed carotenoids from African palm oil fruit) Natural
Vitamin A (as Dunaliella salina algae isolate "Alpha beta-carotene, crptoxanthin, zeaxanthin, lutein" Natural
Vitamin A (Fish oil and Cod Liver Oil) Natural
Vitamin A is one of the oil soluble vitamins so if it is sold in the dry form it's probably Synthetic
Vitamin A (lemongrass) Synthetic
Vitamin A (Palmitate dry or oil) Synthetic
NOTE: read the label on your vitamins and to read the label on processed foods such as Corn flakes and Wheaties, skincare products and so forth.
Hidden Dangers in Kids' Meals: Genetically Engineered Foods, which makes the case for why GM foods are dangerous and should be removed from kids' meals.
God left us a great clue as to what foods help what part of our body!
God's Pharmacy! Amazing!
A sliced raw Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... and YES, science now shows that raw carrots greatly enhance blood flow to and function of the eyes.
A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.
Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.
A raw Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.
Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.
Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.
Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 142 of them).
Figs are full of seeds and hang in 2’s when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.
Sweet Potatoes look like the pancreas and actual ly bal ance the glycemic index of diabetics.
Olives assist the health and function of the ovaries.
Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.
Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.
Psalm 46:19 'Be Still and Know that I AM GOD'
Monday, July 7, 2008
Some Seek Guidelines to Reflect Vitamin D's Benefits
By Rob Stein
Friday, July 4, 2008; Page A01
A flurry of recent research indicating that Vitamin D may have a dizzying array of health benefits has reignited an intense debate over whether federal guidelines for the "sunshine vitamin" are outdated, leaving millions unnecessarily vulnerable to cancer, heart disease, diabetes and other ailments.
The studies have produced evidence that low levels of Vitamin D make men more likely to have heart attacks, breast and colon cancer victims less likely to survive, kidney disease victims more likely to die, and children more likely to develop diabetes. Two other studies suggested that higher Vitamin D levels reduce the risk of dying prematurely from any cause.
In response to these and earlier findings, several medical societies are considering new recommendations for a minimum daily Vitamin D intake, the American Medical Association recently called for the government to update its guidelines, and federal officials are planning to launch that effort.
But many leading experts caution that it remains premature for people to start taking large doses of Vitamin D. While the new research is provocative, experts argue that the benefits remain far from proven. Vitamin D can be toxic at high doses, and some studies suggest it could increase the risk for some health problems, experts say. No one knows what consequences might emerge from exposing millions of people to megadoses of the vitamin for long periods.
"The data are intriguing and serve as, no pun intended, food for further fruitful research," said Mary Frances Picciano, at the Office of Dietary Supplements of the National Institutes of Health. "But beyond that, the data are just not solid enough to make any new recommendations. We have to be cautious."
The current clash is the latest in a long, often unusually bitter debate. Some skeptics question whether funding by the tanning, milk and vitamin industries is biasing some advocates. Frustrated proponents accuse skeptics of clinging to outdated medical dogma.
"It feels kind of ridiculous working in this field sometimes," said Reinhold Vieth, a professor of nutritional sciences and pathobiology at the University of Toronto. "Every week, I get interviewed about the next important publication about Vitamin D. But this field remains mired in the muck."
Vieth is one of a small but vocal cadre of researchers pushing doctors and patients to stop waiting for new official guidelines. Physicians should routinely test their patients for Vitamin D deficiencies, and more people -- especially African Americans -- should take supplements and increase their exposure to the sun, they say.
"The bottom line is we now recognize that Vitamin D is important for health for both children and adults and may help prevent many serious chronic diseases," said Michael F. Holick, a professor of medicine, physiology and biophysics at Boston University.
Scientists have long known that Vitamin D is a vital nutrient the skin produces when hit by ultraviolet light from sunlight and other sources. The amount of Vitamin D produced varies, depending on where the person lives, skin pigment, age and other factors. African Americans and other dark-skinned people, and anyone living in northern latitudes, make far less than other groups.
With people spending more time indoors surfing the Web, watching television, working at desk jobs, and covering up and using sunblock when they do venture outdoors, the amount of Vitamin D that people create in their bodies has been falling. Milk and a few other foods are fortified with Vitamin D, and it occurs naturally in others, such as fatty fish, but most people get very little through their diets.
"Humans evolved in equatorial Africa wearing no clothes," said Robert P. Heaney, a leading Vitamin D researcher at Creighton University in
A number of studies have found that deficiencies may be common, with perhaps half of adults and children having what some consider inadequate levels. Federal guidelines call for people to get 200 to 600 international units a day, depending on age and other factors. But those recommendations were last updated in 1997 and were aimed primarily at preventing bone diseases, such as rickets in children and osteoporosis in the elderly.
Since then, studies have indicated that Vitamin D offers a plethora of health benefits, possibly protecting against heart disease, many forms of cancer, immune system disorders such as multiple sclerosis and rheumatoid arthritis, infectious diseases such as tuberculosis and the flu, and perhaps mental illnesses including schizophrenia and depression.
"Vitamin D has a global effect on many systems," said Bruce Hollis, a professor of pediatrics, biochemistry and molecular biology at the Medical University of South Carolina.
The Canadian Cancer Society upped its recommendation to 1,000 units a day last year. Hollis and others believe Americans should routinely consume at least 2,000 international units a day.
"The first thing we'd see is a reduction by 80 percent in the incidence of Type 1 diabetes," said Cedric Garland, a professor of family and preventive medicine at the University of California at San Diego. "The next thing we'd see is a reduction by about 75 percent of all invasive cancers combined, as well as similar reductions in colon cancer and breast cancer, and probably about a 25 percent reduction in ovarian cancer."
Holick urges people to take 1,000 international units a day along with a multivitamin with 400 international units, as well as exposing their arms and legs to the sun for about 15 minutes several times a week.
But others have reservations. Dermatologists worry that encouraging people to get unprotected sun exposure or use tanning salons may increase the rate of skin cancer.
"We're in the middle of a skin cancer epidemic," said C. William Hanke, president of the American Academy of Dermatology. "Tanning is risky and dangerous behavior. Ultraviolet light is classified as a carcinogen. We need to protect our skin."
Studies of other nutrients, such as Vitamin E, beta carotene and folate, have previously produced similarly promising findings only to turn out to be ineffective or even possibly dangerous, others say.
"It seems like an easy answer: We don't have to worry about losing weight or exercising. While I know the literature on Vitamin D is exploding, I think we have to be cautious until we've done the proper studies," Lichtenstein said.
Other skeptics go further, saying the Vitamin D already added to foods may be fueling increases in chronic diseases, such as diabetes and obesity.
"We call it a vitamin, but it's really a steroid," said Trevor G. Marshall, a molecular biologist at
While still cautious, another skeptic, Leonard Lichtenfeld, deputy chief medical officer at the American Cancer Society, acknowledges that the evidence for Vitamin D is getting harder to ignore.
"I had a fair degree of skepticism. But now, while not a full-blown proponent, I believe it's definitely an area that needs more attention," Lichtenfeld said.
The National Academies'
"Within the last four or five months, it's become a much more intensive dialogue," said Christine Taylor of the institute's Food and Nutrition Board. She cautioned, however, that the review, which could begin as early as the fall and take more than year, might leave the current recommendation unchanged.
"Some would argue there are significant new data about Vitamin D,"
Wednesday, July 2, 2008
• 22¢ of every dollar in America is spent on healthcare
• America ranks 37th in health in the world
• 1 of 3 Americans will get cancer
• 1 of 2 Americans has an autoimmune disease
• 2 of 3 Americans are overweight
• 3 of 4 Americans have a degenerative disease
• 4 of 6 Americans are depressed