Lipitor Warning - Side Effects of Statin Cholesterol Lowering Drugs

Lipitor Warning !!!!!!

Adverse Side Effects of Statin Cholesterol Lowering Drugs little-known side effects of the artificial statin drugs, some of which are required to be reported in Canadian statin drug ads, but not the U.S. versions.

Statin Cholesterol Lowering Drugs have the following characteristics:

1. They deplete Coenzyme Q10 causing risk of cardiomyopathy and heart failure.

2. They change, weaken, damage, or destroy muscle (depending on dose and concomitant use of other drugs).

3. They do not slow atherosclerosis.

4. They induce sudden total memory loss.

5. They increase eye cataract risk.

6. They suppress immune function.

7. They are linked to cancer.

8. They have been linked for ten years with Rhabdomyolysis and Myoglobinuria.

9. They have been linked with elevated transaminase (indicator of liver and kidney damage).

10. They are linked to nerve damage.

11. They induce muscle pain.

12. They do not extend life.

13. They increase serum Lp(a) concentrations (increasing odds of heart attack or stroke up to 70%).

14. They reduce left ventricular function.

15. They elevate the lactate to pyruvate ratio.

16. They enhance LDL cholesterol oxidation.

17. They would be expected to interfere with any function (e.g., sex hormone production, hair growth, sleep, or proper brain and nerve function) that depends on cholesterol or CoQ10.

18. They are prescribed to 13 million (in the U.S., 25 million worldwide) creating a $20 billion market.

19. They are MORTAL (or else will cause 65,000 predicted myopathies. Source: Merck Patent) NOTE: A biopsy is the only reliable test for statin-induced myopathy. Anyone taking these statin drugs should also take a vitamin supplement called CoQ10. A dose of at least 100mg. Even if your not taking statin drugs, you should take CoQ10 because of so many health benefits. They say that it helps with the treatment of congestive heart failure, protects against strokes, prevents some cancers, improves high blood pressure, Parkinson’s disease, effective for migraine prevention, youthful looking skin, also helps diabetics control blood sugars, etc.

Bible Laws

http://www.biblelaw.com

Root Canals Can Contribute To Disease

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.

Study suggests artificial sweeteners fail to fool the brain by Dr. John Briffa

Study suggests artificial sweeteners fail to fool the brain by Dr. John Briffa
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.

Reference:
Frank GK, et al. Sucrose activates human taste pathways differently from artificial sweetener. Neuroimage. 2008;39(4):1559-69

Inorganic verses Organic

Inorganic verses organic 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: Tot. Ash Mineral Phosphorus Calcium Magnesium Potassium Sodium Boron Manganese Iron Copper Cobalt LETTUCE Organic 24.48 0.43 71 49.3 176.5 12.2 37 169 516 60 0.19 Commercial 7.01 0.22 16 13.1 53.7 0 6 1 9 3 0

We get 100,000 iu if we bask in the sun & thats great

50,000 IU per day - we can get over 100,000 if we bask in the sun. Not only does it help lengthen the gene that grows shorter and cause earlier aging/death, it makes one feel great. From reducing cancer to reducing depression and more, see:

http://www.lef.org/news/LefDailyNews.htm?NewsID=7066&Sectixon=VITAMINS&sourc

The sun does not cause cancer, God did not goof it's another wonderful gift from God.

ICE CREAM

ICE CREAM

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 Baltimore milk dealer, found himself with a bankruptcy-threatening oversupply of cream. Fussell turned the surplus into ice cream, vending it at an unheard-of bargain of 25 cents a quart. Soon he'd dumped the milk business entirely to concentrate on ice cream. By 1899 the American ice cream industry was making 5 million gallons a year. Today, the average American consumes 24 quarts of ice cream a year.

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 San Francisco has pioneered vegetable-flavored ice creams, offering spinach and tomato among its 275 flavors. Top seller, though, is American Rose, which its promoters say "tastes like a rose smells."

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.