Simple plant kills up to 98% of cancer cells – and stops diabetes

Simple plant kills up to 98% of cancer cells – and stops diabetes
I’m always looking for natural substances that throw a “monkey wrench” into the peculiar metabolism of cancer cells. It’s vital these substances kill cancer cells and leave normal cells untouched. I’ve told you about some of my discoveries in the past. They include resveratrol, green tea, Seanol, and others. But today I’m going to tell you about another plant that safely starves cancer cells as efficiently as a powerful chemo drug. In fact, it even works on pancreatic cancer cells, which are particularly difficult to kill.

This plant is a common vegetable from Asia called “bitter melon.” It is popular among the long-lived population of Okinawa, Japan.

Bitter melon juice diluted to just 5% in water showed remarkable potency in severely damaging all four pancreatic cancer cell lines researchers tested. The bitter melon reduced the viability of two cancer cell lines by 90%, while it knocked off the other two lines by a staggering 98%. And it did so after just 72 hours of treatment!In the past, I’ve told you about apoptosis. That’s nature’s way of dealing with wayward cells. They simply kill themselves. Bitter melon juice induced this programmed cell death along several different pathways. And even better, it also activated a pathway, which shows that it knocks out the cancer cells’ metabolism of glucose. In other words, it literally starved them of the sugar they need to survive.

Do these lab dish studies apply to living animals? A resounding yes! University of Colorado researchers gave mice bitter melon at doses easily achievable in humans. The animals had a 64% reduction in pancreatic tumor size without side effects! This level of effectiveness beat the most commonly used chemo drugs for this lethal cancer.

The dose used in mice translates to 6 grams of powder for an average-sized adult (75 kg). Big Pharma is rushing to find patentable petrochemicals to achieve what God put into the bitter melon fruit. It baffles Big Pharma that a simple plant can starve cancer cells of their fuel. You don’t need any fancy chemicals to make it happen.What’s more, the actions of bitter melon may help diabetics as well. Researchers recently found that bitter melon ameliorates metabolic syndrome by its beneficial effects on glucose metabolism.

This is wonderful news. We won’t beat cancer by any one approach. I believe it must be multifocal. In other words, beef up the immune system, detoxify, eliminate dental infections and toxic dental materials, alkalinize your body, oxidize the body with oxidation therapy, and give specific nutrients to throw a monkey wrench into cancer’s peculiar metabolic pathways.

All cancer cells show disturbed energy production utilizing inefficient glucose fermentation. Bitter melon may be a huge pipe wrench to uncouple cancer’s wayward energy production. You can find bitter melon at most health food stores and online.Yours for better health and medical freedom,

REF: Science News,

New Study Shows Marijuana’s Potential to Treat Autoimmune Disorders

A new study from researchers at the University of South Carolina provides evidence that THC (tetrahydrocannabinol), a principal ingredient in marijuana, may be beneficial in treating those with autoimmune disorders.

The study, published in the Journal of Biological Chemistry, is the first to explore how tiny, yet powerful molecules called microRNAs are influenced by THC. MicroRNAs are a recently discovered class of non-coding RNAs that play a pivotal role in the regulation of gene expression. The ability to alter microRNA expression could hold the key to successful treatments for a whole host of autoimmune diseases, including arthritis, multiple sclerosis and type 1 diabetes.

The study was performed by researchers from USC’s School of Medicine by injecting laboratory mice with THC and analyzing 609 microRNAs. The researchers identified 13 unique microRNAs that were highly altered by THC.

cannabisMicroRNAs have profound effects on the immune system, acting as ‘brakes’ that target more than 60 percent of all gene expression. Since microRNAs normally suppress the expression of genes, when a microRNA is overexpressed, the affected gene gets silenced. But when microRNA is turned off, the affected gene is expressed at an elevated level.

The authors also studied how a specific microRNA–miRNA-690–that was highly overexpressed in response to THC functionally targets an important protein called C/EBPα. This molecule in turn triggers unique cells known as MDSC that suppress inflammation. When the researchers successfully knocked down miRNA-690, the effect of THC was reversed.

Lead authors Drs. Prakash and Mitzi Nagarkatti have studied how marijuana can alter immune functions and inflammation for over a decade. They were the first to show that marijuana components trigger MDSC to suppress inflammation. The current study performed by Dr. Venkatesh Hegde along with others from their team suggested that marijuana can act as a double-edged sword–on one hand suppressing inflammation and thereby increasing susceptibility to certain diseases, while on the other serving as effective treatment modalities against inflammatory and autoimmune diseases.

Dr. Mitzi Nagarkatti, chair of the Department of Pathology, Microbiology and Immunology at USC’s School of Medicine, said the latest study demonstrates that understanding how to control microRNA expression holds tremendous potential for new medical breakthroughs.

“MicroRNA therapeutics is an important, rapidly growing area with major pharmaceutical companies getting into this discovery and development,” Nagarkatti said. “While our study identifies the molecular mechanism of immune-altering effects of marijuana, select microRNA identified here could serve as important molecular targets to manipulate MDSC activity in cancer and inflammatory diseases.”
Source: Activist Post

Argentinians protest Monsanto as pesticide usage increases rates of birth defects, cancer

mons

 

Ever since the biotechnology industry first made inroads into South America back in the 1990s, rates of birth defects, cancer and other illnesses have steadily increased, a direct result of pesticides and herbicides being sprayed near residential areas. And one group of mothers from Argentina, known as “Mothers of Ituzaingo,” is demanding that the industry’s largest player, Monsanto, be removed from the country for the safety of all Argentinians and their children.

The story begins in a small farming community just outside the city of Cordoba, where large plantations of genetically modified soybeans border multiple residential communities. For the past 20-or-so years, children living in these areas have been coming down with serious health conditions, including major birth defects and cancer. These conditions have been steadily rising since the advent of genetically modified organisms (GMOs) in the area, yet they were largely nonexistent prior to this time.

“Children were being born with deformities,” says Sofia Gatica, a local mother of three whose oldest son became a victim of pesticide poisoning back in the mid-90s, about the consequences of GMOs. “Little babies were being born with six fingers, without a jawbone, missing a skull bone, with kidney deformities, without an anus — and a lot of mothers and fathers were developing cancer.”

Sofia’s son did not end up with anything this severe, but he was temporarily paralyzed and had to receive care at a local hospital. Doctors were initially unsure as to what the boy actually had, but Sofia was convinced that the GMOs near here home were to blame. After all, Monsanto operated a soy plantation just 50 meters away from her family’s property, where airplanes would routinely spray toxic glyphosate, also known as Roundup, over the fields.

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Why Is The Food Industry Poisoning Us With Trillions of Nanoparticles?

Written By:

Sayer Ji, Founder

The U.S. food industry is notorious for poisoning the very consumers who drive their multi-billion dollar enterprise, even spending millions against their right to informed consent (truthful GMO labeling). So, is it any wonder that this deregulated and increasingly deranged juggernaut is experimenting on its own customer base by exposing them to trillions of toxic nanoparticles?

A new study published in Biomedicine and Pharmacotherapy titled, “Effects of titanium dioxide nanoparticles in human gastric epithelial cells in vitro,” reveals for the first time that the nanoparticle form of the common “whitening” agent known as titanium dioxide is capable of inducing “tumor-like” changes in exposed human cells.[1]

Whereas previous cell research has established that titanium dioxide (TiO2) is cytotoxic (cell damaging),[2] this is the first study of its kind to find exposed cells undergo a ‘phenotypal’ transition from normal to cancerous cell traits, including an increased rate of cell proliferation and a decrease in programmed cell death – hallmark features of precancerous and/or cancerous cells associated with ‘immortalization.’

Owing to the fact that the researchers tested human gastric epithelial cells, a type of stomach cell in direct contact with material we eat, and considering the broad range of drug, personal care and food products nanoparticle TiO2 is commonly used within, the toxicological implications of these findings are deeply concerning.

We Are Already Eating Titanium Dioxide

TiO2 is a naturally occurring oxide of titanium, and has a wide range of industrial applications as a “whitening” pigment in plastics, ceramic glazes and paints. It is used in sunscreens as a UV absorbing “sun protection factor,” due to its high refractive index.  Most of our risk of exposure comes from its use in toothpaste, drugs and excipient-heavy supplements as a pill coating, and food products, including even milk (to ‘improve’ appearance and texture).

Indeed, given that TiO2 is found in thousands of consumer products, the odds are that you are already being exposed to a significant quantity of them on a daily basis.  As reported byEverydayhealth.com, “You ingest around 100 trillion nanoparticles every day, researchers at Binghamton University and Cornell University say.”

So, what are some common brands who use it? Nanotitanium is found in products produced by Jello, Nestlé, M&M’s, Mother’s, Mentos, Albertson’s, Hostess and Kool Aid.

Below is a table from the 2012 E Magazine article “Eating Nano” revealing its presence in common U.S. packaged goods.

Nanoparticles and Common Food Brands

Is Titanium Dioxide Regulated?

Much like present day radiobiological risk assessments for technologies like mammography were developed long before the discovery of DNA, making it impossible to comprehend their DNA-damaging properties at that time, present day biosafety regulations of TiO2 were determined long before the advent of nanotechnology.  In both cases, the true harms of these technologies were — and still are — greatly underestimated.

As a result of this information gap, TiO2 is currently classified as ‘generally recognized as safe’ (GRAS) by the FDA, regardless of format. Remarkably, the FDA still allows titanium dioxide in sunscreens “at concentrations of up to 25 percent alone and 2 to 25 percent in combination with any proposed Category I sunscreen active ingredient” without considering the toxicity differential of particle size.[3]Considering that concentrations as low as 0.001% by weight have been found to exhibit clear cytotoxicity within exposed cells,[4] the biosafety regulations governing TiO2  are as great as 5 orders of magnitude or higher less stringent than they should be to protect the consumer.

Nanoparticles are so small they are below the threshold of visibility. This is one reason why they are used for sun protection factor, as 100 nanometers or smaller particles will not leave the white pasty appearance on the skin associated with larger particles.  What you can’t see, however, is still there – and in the case of nanotitanium, may slip through the surface layers of our skin into more sensitive tissues, as well as our blood stream. This is also why, if you use sunscreen, you should make sure the ingredients say “non-nanoparticle” when describing titanium dioxide or zinc oxide. And this rule applies to purportedly ‘natural’ brands as well.

part 2

Food Police Demand Pop Stars Stop Promoting ‘Disease-Causing‘ Pepsi | NewsBusters

By Kristine Marsh \ Newsbusters

 

The D.C.-based Center for Science in the Public Interest (CSPI) ran a full page “open letter” in Variety, telling pop singer Katy Perry to stop her work with Pepsi, on account of her influencing young fans. CSPI warned Perry that, “Soda companies are using you and other celebrities.” The letter then bashed her for not caring about her fans. ‘‘Drink Pepsi and you can be cool like Katy Perry’ is the takeaway message for your young fans. ‘Live for now’ – and worry about the health consequences later.” The letter ended by urging her not to “exploit that popularity by marketing a product that causes disease in your fans.”

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In the past few years, CSPI has gone after McDonald’s Happy Meals, Vitamin Water, and flavored cereals, among other things. The CSPI website warns of the dangers of milk, meat, salt, sugar, trans fats, food additives, artificial sugar, caffeine and alcohol, to name a few. Over the years, CSPI has gone after everything from vending machines to kids menus. It frequently equates common substances like sugar and salt to disease-causing agents, ignoring the fact that these foods can be enjoyed in moderation without adverse health effects. Though CSPI calls itself a consumer advocacy group, it has acted more like the food police.

 

It’s not just that CSPI hypes up the dangers of certain foods, but that it wants the FDA and other government agencies to ban these foods and ingredients from being allowed in the free market. It has tried to control restaurant menus, school lunches, and hospital vending machines. The organization has even filed several lawsuits against soda companies and restaurants for not subscribing to its ideal healthy menu.

As an alarmist, pro-government regulation group, of course it has been a media favorite for years.

Michael Jacobson, the group’s executive director, told CBS’ “Morning News” February 14, 2013, about his group’s campaigning for the FDA to require less sugar in sodas. “When you`re faced with a diabetes epidemic, the situation in which two-thirds of American adults are overweight or obese, the government has a responsibility to do something about that.”

CSPI members have been frequently interviewed by TV news reporters with no introduction or explanation that they were food and drink regulating lobbyists. In the past year, CSPI members were interviewed on the morning and evening news 20 times, and a spokesperson from the business or industry CSPI was targeting was never interviewed in the same segment.

CSPI is also supporting a local ad campaign that singles out and bashes Coca-Cola The commercial, which will air in Maryland starting the last week in October, features campaign workers walking around and trading cans of Coke for water and lower-calorie beverages.

Global Scientists Issue Stunning GMO Safety Warning – Breaking News

GMO A Go Go

 

There is no scientific consensus on the safety of genetically modified foods and crops, according to a statement released today by an international group of more than 90 scientists, academics and physicians.

The statement comes in response to recent claims from the GM industry and some scientists, journalists, and commentators that there is a “scientific consensus” that GM foods and crops were generally found safe for human and animal health and the environment. The statement calls these claims “misleading”, adding, “This claimed consensus on GMO safety does not exist.”

Read the Full Statement Here

Find the List of Signatories Here

“Such claims may place human and environmental health at undue risk and create an atmosphere of complacency,” states Dr. Angelika Hilbeck, chairperson of the European Network of Scientists for Social and Environmental Responsibility (ENSSER) and one of the signatories. “The statement draws attention to the diversity of opinion over GMOs in the scientific community and the often contradictory or inconclusive findings of studies on GMO safety. These include toxic effects on laboratory animals fed GM foods, increased pesticide use from GM crop cultivation, and the unexpected impacts of Bt insecticidal crops on beneficial and non-target organisms,” Dr Hilbeck continues.

In spite of this nuanced and complex picture, a group of like-minded people makes sweeping claims that GM crops and foods are safe. In reality, many unanswered questions remain and in some cases there is serious cause for concern.

Prof C. Vyvyan Howard, a medically qualified toxicopathologist based at the University of Ulster and a signatory to the statement, said: “A substantial number of studies suggest that GM crops and foods can be toxic or allergenic. It is often claimed that millions of Americans eat GM foods with no ill effects. But as the US has no GMO labeling and no epidemiological studies have been carried out, there is no way of knowing whether the rising rates of chronic diseases seen in that country have anything to do with GM food consumption or not. Therefore this claim has no scientific basis.”

The signatories to the statement call for the compliance to the precautionary approach to GM crops and foods internationally agreed upon in the Cartagena Protocol on Biosafety and UN’s Codex Alimentarius.

Commenting on the statement, one of the signatories, Prof Ernst-Ulrich von Weizsacker, Co-Chair of the International Resource Panel (UNEP) and Co-President of The Club of Rome, said: “The future of food and agriculture is one of the great challenges of humankind of the 21 century. The claim of scientific consensus on GMO safety is misleading and misrepresents diverse and inconclusive scientific evidence. The full range of scientific research needs to be taken into account, in open, transparent and honest debates which involve the broader society, when decisions of global concern are being made. This is a responsibility of scientists and science.”

Another signatory to the statement, Prof Brian Wynne, associate director and co-principal investigator from 2002-2012 of the UK ESRC Centre for the Economic and Social Aspects of Genomics, Cesagen, Lancaster University, said: “It is misleading and irresponsible for anyone to claim that there is a consensus on these important issues. Many salient questions remain open, while more are being discovered and reported by independent scientists in the international scientific literature. Indeed answering of some key public interest questions based on such research have been left neglected for years by the huge imbalance in research funding, against thorough biosafety research and in favour of the commercial-scientific promotion of the technology.”

This statement is released by ENSSER the week after the World Food Prize was awarded to employees of the GM seed giants Monsanto and Syngenta. This award has provoked outrage worldwide and stands in stark contrast to recent rulings in several countries restricting or banning the field release or commercialisation of certain GM crops. These include 9 countries in Europe and Mexico, but also developing countries like Bangladesh, Philippines, India where an indefinite moratorium on field release trials was recommended by the Technical Expert Committee of the Supreme Court unless certain conditions are met including proper safety testing.

Furthermore, GMO approvals are under legal challenge in Argentina and Brazil due to questions over the scientific basis of approvals. Most if not all of them underline the lack of proof of safety and insufficient testing.

Signatories of the statement include prominent and respected scientists, including Dr Hans Herren, a former winner of the World Food Prize and this year’s Alternative Nobel Prize laureate, and Dr Pushpa Bhargava, known as the father of modern biotechnology in India.

Why 80 Percent of People Worldwide Will Soon Stop Eating Wheat…or Die

wheat

Written by Natasha Longo

The future of wheat is certain, and it’s toxic. There are as many health risks associated with the consumption of wheat as there are nutritional benefits claimed by the wheat industry. Why is there such a strong emphasis on the development of wheat products all over the world when there are so many adverse and crippling effects such as neurological impairment, dementia, heart disease, cataracts, diabetes, arthritis and visceral fat accumulation, not to mention the full range of intolerances and bloating now experienced by millions of people?

Approximately 700 million tons of wheat are now cultivated worldwide making it the second most-produced grain after maize. It is grown on more land area than any other commercial crop and is considered a staple food for humans.

At some point in our history, this ancient grain was nutritious in some respects, however modern wheat really isn’t wheat at all. Once agribusiness took over to develop a higher-yielding crop, wheat became hybridized to such an extent that it has been completely transformed from it’s prehistorical genetic configuration. All nutrient content of modern wheat depreciated more than 30% in its natural unrefined state compared to its ancestral genetic line. The balance and ratio that mother nature created for wheat was also modified and human digestion and physiology could simply could not adapt quick enough to the changes.

The Nutrional Value of Wheat is Practically Non-Existent In Its Current Form

So-called health experts in nutrition who continue to promote the health benefits of wheat are extremely uninformed about the nature of modern wheat and its evolution from growth to consumption. It is shocking how many professionals in public health still recommend wheat products without an assessment of their individual requirements, especially considering the amount of evidence regarding its lack of nutrition and health risks for proportionally large segments of the population.

The majority of wheat is processed into 60% extraction, bleached white flour. 60% extraction–the standard for most wheat products means that 40% of the original wheat grain is removed. So not only do we have an unhealthier, modified, and hybridized strain of wheat, we also remove and further degrade its nutritional value by processing it. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain–its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost. Any processed foods with wheat are akin to poison for the body since they cause more health risks than benefits. The body does not recognize processed wheat as food. Nutrient absorption from processed wheat products is thus consequential with almost no nutritional value.

Some experts claim if you select 100% whole wheat products, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive. This is again a falsity promoted by the wheat industry since even 100% whole wheat products are based on modern wheat strains created by irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose X-rays to induce mutations. Whether you consume 10% or 100% of wheat is irrelevant since you’re still consuming a health damaging grain that will not benefit, advance or even maintain your health in any way.

Dr. Marcia Alvarez who specializes in nutritional programs for obese patients says that when it comes to nutrition, wheat may be considered as an evil grain. “Modern wheat grains could certainly be considered as the root of all evil in the world of nutrition since they cause so many documented health problems across so many populations in the world.” Dr. Alvarez asserted that wheat is now responsible for more intolerances than almost any other food in the world. “In my practice of over two decades, we have documented that for every ten people with digestive problems, obesity, irritable bowel syndrome, diabetes, arthritis and even heart disease, eight out of ten have a problem with wheat. Once we remove wheat from their diets, most of their symptoms disappear within three to six months,” she added. Dr. Alvarez estimates that between the coming influx of genetically modified (GM) strains of wheat and the current tendency of wheat elimination in societies, that a trend is emerging in the next 20 years that will likely see 80% of people cease their consumption of wheat from any form.

Genetic Modification

The GM wheat currently being tested for approval for production in Canada is a new variety of hard red spring wheat which has been genetically engineered to be tolerant to glyphosate, the active ingredient in Monsanto’s herbicide Roundup. Monsanto Canada Inc. requested the approval of GE wheat from Health Canada in July 2002 and for the Canadian Food Inspection Agency (CFIA) in December 2002.

In July 2009, the most hated company in the world Monsanto, announced new research into GM wheat and industry groups kicked their promotion of GM wheat into high gear. “Widespread farmer and consumer resistance defeated GM wheat in 2004 and this global rejection remains strong, as demonstrated by today’s statement,” said Lucy Sharratt, Coordinator of the Canadian Biotechnology Action Network.

There are now even claims by researchers in Australia have developed a form of salt-tolerant wheat that will allow farmers to grow crops in soil with high salinity. They created the new form of wheat by crossing a modern strain with an ancient species, and the researchers believe this new super-wheat will allow farmers to grow more food crops on land previously thought to be off limits to agriculture. Critics suggest that new strains will be foreign to current ecological systems and will be unsustainable without massive chemical intervention.

Industry claims that the introduction of GM wheat will lead to a reduction in herbicide use, a claim that has been made prior to the introduction of other herbicide tolerant (HT) crops such as Roundup Ready (RR) soybeans, canola and corn. These claims have been contradicted by US government statistics that show that GM HT crops such as RR crops use more pesticides than conventional crops. These state GM crops can receive as much as 30 percent more herbicide than non-GM crops. Not only do GM crops use more pesticides but they also force the farmer to purchase one single brand of herbicide, in this case Monsanto brand Roundup.

If introduced, GE wheat will enter farmers’ rotations along with the already HT canola and soybeans. This compounds the issue of superweeds as each crop sown would be HT, so any seed that fell from the crop before harvest would pose a threat of becoming an uncontrollable weed, or contained by using increasingly toxic herbicides. How can we believe that pesticide use will decrease with GE wheat?

These developments are also taking place in the United States which is the third largest wheat producer in the world. Fertilizers, herbicides, fungicides, and growth regulators are all becoming more chemically potent and their frequency of application continues to increase every 5 years. American scientists are currently developing GM strains of wheat conferring resistance to fungal diseases. Wheat is becoming such a transmutated grain, that it someday may not even be called wheat.

Health Effects

A powerful little chemical in wheat known as ‘wheat germ agglutinin’ (WGA) which is largely responsible for many of wheat’s pervasive, and difficult to diagnose, ill effects. Researchers are now discovering that WGA in modern wheat is very different from ancient strains. Not only does WGA throw a monkey wrench into our assumptions about the primary causes of wheat intolerance, but due to the fact that WGA is found in highest concentrations in “whole wheat,” including its supposedly superior sprouted form, it also pulls the rug out from under one of the health food industry’s favorite poster children.

Each grain of wheat contains about one microgram of Wheat Germ Agglutinin (WGA). Even in small quantities, WGA can have profoundly adverse effects. It may be pro-inflammatory, immunotoxic, cardiotoxic … and neurotoxic.

Below the radar of conventional serological testing for antibodies against the various gluten proteins and genetic testing for disease susceptibility, the WGA “lectin problem” remains almost entirely obscured. Lectins, though found in all grains, seeds, legumes, dairy and our beloved nightshades: the tomato and potato, are rarely discussed in connection with health or illness, even when their presence in our diet may greatly reduce both the quality and length of our lives. Yet health experts dismiss the links between disease and wheat despite all the evidence.

Dr. William Davis has documented several hundred clinical studies on the adverse effects of wheat. These are studies that document the neurologic impairments unique to wheat, including cerebellar ataxia and dementia; heart disease; visceral fat accumulation and all its attendant health consequences; the process of glycation via amylopectin A of wheat that leads to cataracts, diabetes, and arthritis; among others. There are, in fact, a wealth of studies documenting the adverse, often crippling, effects of wheat consumption in humans.

The other claim is that wheat elimination ‘means missing out on a wealth of essential nutrients. Another falsity. Dr. Davis states that if you replace wheat with healthy foods like vegetables, nuts, healthy oils, meats, eggs, cheese, avocados, and olives, then there is no nutrient deficiency that develops with elimination of wheat. Dr. Davis also states that people with celiac disease may require long-term supplementation due to extensive gastrointenstinal damage caused by wheat.

People with celiac disease do indeed experience deficiencies of multiple vitamins and minerals after they eliminate all wheat and gluten from the diet. But this is not due to a diet lacking valuable nutrients, but from the incomplete healing of the gastrointestinal tract (such as the lining of the duodenum and proximal jejunum). In these people, the destructive effects of wheat are so overpowering that, unfortunately, some people never heal completely. These people do indeed require vitamin and mineral supplementation, as well as probiotics and pancreatic enzyme supplementation.

Due to the unique properties of amylopectin A, two slices of whole wheat bread increase blood sugar higher than many candy bars. High blood glucose leads to the process of glycation that, in turn, causes arthritis (cartilage glycation), cataracts (lens protein glycation), diabetes (glycotoxicity of pancreatic beta cells), hepatic de novo lipogenesis that increases triglycerides and, thereby, increases expression of atherogenic (heart disease-causing) small LDL particles, leading to heart attacks. Repetitive high blood sugars that develop from a grain-rich diet are, in my view, very destructive and lead to weight gain (specifically visceral fat), insulin resistance, leptin resistance (leading to obesity), and many of the health struggles that many now experience.

Wheat gliadin has been associated with cerebellar ataxia, peripheral neuropathy, gluten encephalopathy (dementia), behavioral outbursts in children with ADHD and autism, and paranoid delusions and auditory hallucinations in people with schizophrenia, severe and incapacitating effects for people suffering from these conditions.

According to statistics from the University of Chicago Celiac Disease Center, an average of one out of every 133 otherwise healthy people in the United States suffers from CD. However, an estimated 20-30 percent of the world’s population may carry the genetic susceptibility to celiac disease–and the way to avoid turning these genes ‘on’ is by avoiding gluten.

When you consider that undiagnosed CD is associated with a nearly four-fold increased risk of premature death, the seriousness of this food sensitivity becomes quite evident. The primary disease mechanism at play is chronic inflammation, and chronic inflammatory and degenerative conditions are endemic to grain-consuming populations.

Changes in genetic code and, thereby, antigenic profile, of the high-yield semi-dwarf wheat cultivars now on the market account for the marked increase in celiac potential nationwide. “Hybridization” techniques, including chemical mutagenesis to induce selective mutations, leads to development of unique strains that are not subject to animal or human safety testing–they are just brought to market and sold.

Author and preventive cardiologist William Davis, MD, wheat’s new biochemical code causes hormone disruption that is linked to diabetes and obesity. “It is not my contention that it is in everyone’s best interest to cut back on wheat; it is my belief that complete elimination is in everyone’s best health interests,” says Dr. Davis, “In my view, that’s how bad this thing called ‘wheat’ has become.”

Chemical mutagenesis using the toxic mutagen, sodium azide, of course, is the method used to generate BASF’s Clearfield herbicide-resistant wheat strain. These methods are being used on a wide scale to generate unique genetic strains that are, without question from the FDA or USDA, assumed to be safe for human consumption.

Wheat-Free Options

* Note that many of the wheat-free options still contain gluten.

1. Cereal Grains: Barley, millet, oats, rice, rye, sorghum, tef and wild rice are all in the same cereal grain family as is wheat. All flours ground from cereal grains may be used as a wheat substitute. Commonly available are barley, buckwheat, rice and rye flour. The less utilized flours may be purchased online or from natural food stores. Note: people with a gluten allergy must also avoid barley, oats and rye.

2. Non-Cereal Grains: Amaranth, quinoa and buckwheat are three grain-like seeds unrelated to cereal grains. (Despite its name, buckwheat is not a wheat-relative.) It is rare for anyone to develop a sensitivity to these non-cereal grains. Amaranth, quinoa and buckwheat are gluten-free and therefore not suitable for making leavened bread; however, they make excellent quick breads and cookies.

3. Nut Meal: Ground nuts such as almonds, hazelnuts or walnuts make the richest flour substitute for cookies and cakes. Because their fragile fatty acid content gives them a brief shelf life, it’s preferable to grind your own nuts in a food processor just prior to use. Nut meal requires a binding agent such as eggs. Because chestnuts are lower in fat than other nuts, chestnut flour has a longer shelf life. It is available online.

4. Bean Flour: Dried beans, such as navy, pinto and chickpeas may be milled and used, in combination with other flours, as a wheat alternative. Bean flour is, however, not always recommended. It tastes like beans and makes baked goods dense and hard to digest.

5. Other Flour Substitutes: Potato starch, arrowroot powder, and tapioca are thickening agents that substitute for wheat in sauces and gravy. In baked goods these starchy ingredients serve as a binding agent.

Due to the irresponsible high frequency hybridization, processing and inevitable genetic modification of modern wheat, there is only one solution for the health and wellness of future generations. Stop eating wheat and educate as many people as you can on the coming strains of this grain which will be much more deadly than they already are today.

Source: Waking Times — http://www.wakingtimes.com/2013/01/09/why-80-percent-of-people-worldwide-will-soon-stop-eating-wheat/

Vitamin C & Cancer

 

 Ambersweet_orangesNearly 30 years after Nobel laureate Linus Pauling famously and controversially suggested that vitamin C supplements can prevent cancer, a team of Johns Hopkins scientists have shown that in mice at least, vitamin C – and potentially other antioxidants – can indeed inhibit the growth of some tumors just not in the manner suggested by years of investigation.

The conventional wisdom of how antioxidants such as vitamin C help prevent cancer growth is that they grab up volatile oxygen free radical molecules and prevent the damage they are known to do to our delicate DNA. The Hopkins study, led by Chi Dang, M.D., Ph.D., professor of medicine and oncology and Johns Hopkins Family Professor in Oncology Research, unexpectedly found that the antioxidants’ actual role may be to destabilize a tumor’s ability to grow under oxygen-starved conditions. Their work is detailed this week in Cancer Cell.

“The potential anticancer benefits of antioxidants have been the driving force for many clinical and preclinical studies,” says Dang. “By uncovering the mechanism behind antioxidants, we are now better suited to maximize their therapeutic use.”

“Once again, this work demonstrates the irreplaceable value of letting researchers follow their scientific noses wherever it leads them,” Dang adds.

The authors do caution that while vitamin C is still essential for good health, this study is preliminary and people should not rush out and buy bulk supplies of antioxidants as a means of cancer prevention.

The Johns Hopkins investigators discovered the surprise antioxidant mechanism while looking at mice implanted with either human lymphoma (a blood cancer) or human liver cancer cells. Both of these cancers produce high levels of free radicals that can be suppressed by feeding the mice supplements of antioxidants, either vitamin C or N-acetylcysteine (NAC).

However, when the Hopkins team examined cancer cells from cancer-implanted mice not fed the antioxidants, they noticed the absence of any significant DNA damage. “Clearly, if DNA damage was not in play as a cause of the cancer, then whatever the antioxidants were doing to help was also not related to DNA damage,” says Ping Gao, Ph.D, lead author of the paper.

That conclusion led Gao and Dang to suspect that some other mechanism was involved, such as a protein known to be dependent on free radicals called HIF-1 (hypoxia-induced factor), which was discovered over a decade ago by Hopkins researcher and co-author Gregg Semenza, M.D., Ph.D., director of the Program in Vascular Cell Engineering. Indeed, they found that while this protein was abundant in untreated cancer cells taken from the mice, it disappeared in vitamin C-treated cells taken from similar animals.

“When a cell lacks oxygen, HIF-1 helps it compensate,” explains Dang. “HIF-1 helps an oxygen-starved cell convert sugar to energy without using oxygen and also initiates the construction of new blood vessels to bring in a fresh oxygen supply.”

Some rapidly growing tumors consume enough energy to easily suck out the available oxygen in their vicinity, making HIF-1 absolutely critical for their continued survival. But HIF-1 can only operate if it has a supply of free radicals. Antioxidants remove these free radicals and stop HIF-1, and the tumor, in its tracks.

The authors confirmed the importance of this “hypoxia protein” by creating cancer cells with a genetic variant of HIF-1 that did not require free radicals to be stable. In these cells, antioxidants no longer had any cancer-fighting power.

The research was funded by the National Institutes of Health.

Authors on the paper are Dean Felsher of Stanford; and Gao, Huafeng Zhang, Ramani Dinavahi, Feng Li, Yan Xiang, Venu Raman, Zaver Bhujwalla, Linzhao Cheng, Jonathan Pevsner, Linda Lee, Gregg Semenza and Dang of Johns Hopkins.

Source: Sciencedaily.com

 

Nearly 30 years after Nobel laureate Linus Pauling famously and controversially suggested that vitamin C supplements can prevent cancer, a team of Johns Hopkins scientists have shown that in mice at least, vitamin C – and potentially other antioxidants – can indeed inhibit the growth of some tumors just not in the manner suggested by years of investigation.

The conventional wisdom of how antioxidants such as vitamin C help prevent cancer growth is that they grab up volatile oxygen free radical molecules and prevent the damage they are known to do to our delicate DNA. The Hopkins study, led by Chi Dang, M.D., Ph.D., professor of medicine and oncology and Johns Hopkins Family Professor in Oncology Research, unexpectedly found that the antioxidants’ actual role may be to destabilize a tumor’s ability to grow under oxygen-starved conditions. Their work is detailed this week in Cancer Cell.

“The potential anticancer benefits of antioxidants have been the driving force for many clinical and preclinical studies,” says Dang. “By uncovering the mechanism behind antioxidants, we are now better suited to maximize their therapeutic use.”

“Once again, this work demonstrates the irreplaceable value of letting researchers follow their scientific noses wherever it leads them,” Dang adds.

The authors do caution that while vitamin C is still essential for good health, this study is preliminary and people should not rush out and buy bulk supplies of antioxidants as a means of cancer prevention.

The Johns Hopkins investigators discovered the surprise antioxidant mechanism while looking at mice implanted with either human lymphoma (a blood cancer) or human liver cancer cells. Both of these cancers produce high levels of free radicals that can be suppressed by feeding the mice supplements of antioxidants, either vitamin C or N-acetylcysteine (NAC).

However, when the Hopkins team examined cancer cells from cancer-implanted mice not fed the antioxidants, they noticed the absence of any significant DNA damage. “Clearly, if DNA damage was not in play as a cause of the cancer, then whatever the antioxidants were doing to help was also not related to DNA damage,” says Ping Gao, Ph.D, lead author of the paper.

That conclusion led Gao and Dang to suspect that some other mechanism was involved, such as a protein known to be dependent on free radicals called HIF-1 (hypoxia-induced factor), which was discovered over a decade ago by Hopkins researcher and co-author Gregg Semenza, M.D., Ph.D., director of the Program in Vascular Cell Engineering. Indeed, they found that while this protein was abundant in untreated cancer cells taken from the mice, it disappeared in vitamin C-treated cells taken from similar animals.

“When a cell lacks oxygen, HIF-1 helps it compensate,” explains Dang. “HIF-1 helps an oxygen-starved cell convert sugar to energy without using oxygen and also initiates the construction of new blood vessels to bring in a fresh oxygen supply.”

Some rapidly growing tumors consume enough energy to easily suck out the available oxygen in their vicinity, making HIF-1 absolutely critical for their continued survival. But HIF-1 can only operate if it has a supply of free radicals. Antioxidants remove these free radicals and stop HIF-1, and the tumor, in its tracks.

The authors confirmed the importance of this “hypoxia protein” by creating cancer cells with a genetic variant of HIF-1 that did not require free radicals to be stable. In these cells, antioxidants no longer had any cancer-fighting power.

The research was funded by the National Institutes of Health.

Authors on the paper are Dean Felsher of Stanford; and Gao, Huafeng Zhang, Ramani Dinavahi, Feng Li, Yan Xiang, Venu Raman, Zaver Bhujwalla, Linzhao Cheng, Jonathan Pevsner, Linda Lee, Gregg Semenza and Dang of Johns Hopkins.

Source: Sciencedaily.com

How To Clean Your Arteries With One Simple Fruit

How To Clean Your Arteries With One Simple Fruit

Written By:

Sayer Ji, Founder

 

The future of cardiovascular disease prevention and treatment will not be found in your medicine cabinet, rather in your kitchen cupboard or in your back yard growing on a tree.

Pomegranate Found To Prevent Coronary Artery Disease Progression

A new study published in the journal Atherosclerosis confirms that pomegranate extract may prevent and/or reverse the primary pathology associated with cardiac mortality: the progressive thickening of the coronary arteries caused by the accumulation of fatty materials known as atherosclerosis.[i]

Mice with a genetic susceptibility towards spontaneous coronary artery blockages were given pomegranate extract via their drinking water for two weeks, beginning at three weeks of age. Despite the fact that pomegranate treatment actually increased cholesterol levels associated with very low density lipoprotein-sized particles, the treatment both reduced the size of the atherosclerotic plaques in the aortic sinus (the dilated opening above the aortic valve) and reduced the proportion of coronary arteries with occlusive atherosclerotic plaques.

Remarkably, the researchers also found that pomegranate extract treatment resulted in the following beneficial effects:

  • Reduced levels of oxidative stress
  • Reduced monocytie chemotactic protein-1, a chemical messenger (chemokine) associated with inflammatory processes within the arteries.
  • Reduced lipid accumulation in the heart muscle
  • Reduced macrophage infiltration in the heart muscle
  • Reduced levels of monocyte chemotactic protein-1 and fibrosis in the myocardium
  • Reduced cardiac enlargement
  • Reduced ECG abnormalities

How can something as benign and commonplace as a fruit extract reverse so many aspects of coronary artery disease, simultaneously, as evidenced by the study above?  The answer may lie in the fact that our ancestors co-evolved with certain foods (fruits in particular) for so long that a lack of adequate quantities of these foods may directly result in deteriorating organ function.  Indeed, two-time Nobel Prize winner Linus Pauling argued that vitamin C deficiency is a fundamental cause of cardiovascular disease, owing to the fact that our hominid primate ancestors once had year-round access to fruits, and as a result lost the ability to synthesize it.  [see Linus Pauling vitamin C lectureon GreenMedTV]

Pomegranate Found To Prevent Coronary Artery Disease Progression

Discussion

This study adds to the already extant body of clinical research indicating that pomegranate can help unclog your arteries.  For instance, back in 2004, the journal Clinical Nutrition published the results of a three year clinical trial in an Israeli population, finding that the daily consumption of pomegranate juice reversed carotid artery stenosis by up to 29% within 1 year.  Remarkably, the blockages in the control group increased 9%, indicating that pomegranate’s artery unblocking effects were even greater than at first apparent. [ii]

Pomegranate’s value in cardiovascular disease is quite broad, as evidenced by the following experimentally confirmed properties:

  • Anti-inflammatory: Like many chronic degenerative diseases, inflammation plays a significant role in cardiovascular disease pathogenesis. There are five studies on GreenMedInfo.com indicatingpomegranate’s anti-inflammatory properties.[iii]
  • Blood-Pressure Lowering: Pomegranate juice has natural angiotensin converting enzyme inhibiting properties, [iv] and is a nitric oxide enhancer, two well-known pathways for reducing blood pressure. [v] Finally, pomegranate extract rich in punicalagin has been found reduce the adverse effects of perturbed stress on arterial segments exposed to disturbed flow.[vi]
  • Anti-Infective: Plaque buildup in the arteries often involves secondary viral and bacterial infection, including hepatitis C and Chlamydia pneumoniae.[vii] Pomegranate has a broad range of anti-bacterial and anti-viral properties.
  • Antioxidant: One of the ways in which blood lipids become heart disease-promoting (atherogenic) is through oxidation. LDL, for instance, may be technically ‘elevated’ but harmless as long as it does not readily oxidize. Pomegranate has been found to reduce the oxidative stress in the blood, as measured by serum paraoxonase levels.  One study in mice found this decrease in oxidative stress was associated with 44% reduction in the size of atherosclerotic lesions. [viii]

source

http://www.greenmedinfo.com/blog/how-clean-your-arteries-one-simple-fruit

Human Intelligence Is Slowly Declining According To Leading Geneticist

Our minds are we are under attack

  • Despite our advancements over the last tens or even hundreds of years, some ‘experts’ believe that humans are losing cognitive capabilities and becoming more emotionally unstable. One Stanford University researcher and geneticist, Dr. Gerald Crabtree, believes that our intellectual decline as a race has much to do with adverse genetic mutations. But human intelligence is suffering for other reasons as well.Would you be surprised to hear that the human race is slowly becoming dumber, and dumber?

According to Crabtree, our cognitive and emotional capabilities are fueled and determined by the combined effort of thousands of genes. If a mutation occurred in any of of these genes, which is quite likely, then intelligence or emotional stability can be negatively impacted.

“I would wager that if an average citizen from Athens of 1000 BC were to appear suddenly among us, he or she would be among the brightest and most intellectually alive of our colleagues and companions, with a good memory, a broad range of ideas, and a clear-sighted view of important issues. Furthermore, I would guess that he or she would be among the most emotionally stable of our friends and colleagues,” the geneticist began his article in the scientific journal Trends in Genetics.

Further, the geneticist explains that people with specific adverse genetic mutations are more likely than ever to survive and live amongst the ‘strong.’ Darwin’s theory of ‘survival of the fittest’ is less applicable in today’s society, therefore those with better genes will not necessarily dominate in society as they would have in the past.

While this hypothesis does have some merit: are genes really the primary reason for the overall cognitive decline of the human race? If humans really are lacking in intelligence more than before, it’s important to recognize other possible causes. Let’s take a look at how our food system plays a role in all of this.

It’s sad, but true; our food system today is contributing to lower human intelligence across the board.

Pesticides are Diminishing Human Intelligence

One study published in the Proceedings of the National Academy of Sciences found that pesticides, which are rampant among the food supply, are creating lasting changes in overall brain structure — changes that have been linked to lower intelligence levels and decreased cognitive function. Specifically, the researchers found that a pesticide known as chlorpyrifos (CPF) has been linked to ”significant abnormalities”. Further, the negative impact was found to occur even at low levels of exposure.

Lead researcher Virginia Rauh, a professor at the Mailman School of Public Health, summarized the findings:

“Toxic exposure during this critical period can have far-reaching effects on brain development and behavioral functioning.”

Processed Foods, High Fructose Corn Syrup Making People ‘Stupid’

Following 14,000 children, British researchers uncovered the connection between processed foods and reduced IQ. After recording the children’s’ diets and analyzing questionnaires submitting by the parents, the researchers found that if children were consuming a processed diet at age 3, IQ decline could begin over the next five years. The study found that by age 8, the children had suffered the IQ decline. On the contrary, children who ate a nutrient-rich diet including fruit and vegetables were found to increase their IQ over the 3 year period. The foods considered nutrient-rich by the researchers were most likely conventional fruits and vegetables.pesticidefieldspraying 220x137 Pesticide Exposure Found to Lower Intelligence

Interestingly, one particular ingredient ubiquitous in processed foods and sugary beverages across the globe -high fructose corn syrup – has been tied to reduced IQ. The UCLA researchers coming to these findings found that HFCS may be damaging the brain functions of consumers worldwide, sabotaging learning and memory. In fact, the official release goes as far to say that high-fructose corn syrup can make you ‘stupid’.

Gene mutations may have something to do with the ongoing decline in human intelligence, but let’s stop to think for a moment what we’re doing to ourselves to make this decline even more prominent.

Source: Natural Society

related

  1. Pesticide Exposure Found to Lower Intelligence

Scientists Officially Link Processed Foods To Autoimmune Disease

 

This Giant Kelp is used to produce Carrageenan food additiveThe modern diet of processed foods, takeaways and microwave meals could be to blame for a sharp increase in autoimmune diseases such as multiple sclerosis, including alopecia, asthma and eczema.

A team of scientists from Yale University in the U.S and the University of Erlangen-Nuremberg, in Germany, say junk food diets could be partly to blame.

‘This study is the first to indicate that excess refined and processed salt may be one of the environmental factors driving the increased incidence of autoimmune diseases,’ they said.

Junk foods at fast food restaurants as well as processed foods at grocery retailers represent the largest sources of sodium intake from refined salts.

The Canadian Medical Association Journal sent out an international team of researchers to compare the salt content of 2,124 items from fast food establishments such as Burger King, Domino’s Pizza, Kentucky Fried Chicken, McDonald’s, Pizza Hut and Subway. They found that the average salt content varied between companies and between the same products sold in different countries.

U.S. fast foods are often more than twice as salt-laden as those of other countries. While government-led public health campaigns and legislation efforts have reduced refined salt levels in many countries, the U.S. government has been reluctant to press the issue. That’s left fast-food companies free to go salt crazy, says Norm Campbell, M.D., one of the study authors and a blood-pressure specialist at the University of Calgary.

Many low-fat foods rely on salt–and lots of it–for their flavor. One packet of KFC’s Marzetti Light Italian Dressing might only have 15 calories and 0.5 grams fat, but it also has 510 mg sodium–about 1.5 times as much as one Original Recipe chicken drumstick. (Feel like you’re having too much of a good thing? You probably are.

Bread is the No. 1 source of refined salt consumption in the American diet, according to the Centers for Disease Control and Prevention. Just one 6-inch Roasted Garlic loaf from Subway–just the bread, no meat, no cheeses, no nothing–has 1,260 mg sodium, about as much as 14 strips of bacon.

How Refined Salt Causes Autoimmune Disease

The team from Yale University studied the role of T helper cells in the body. These activate and ‘help’ other cells to fight dangerous pathogens such as bacteria or viruses and battle infections.
Previous research suggests that a subset of these cells – known as Th17 cells – also play an important role in the development of autoimmune diseases.

In the latest study, scientists discovered that exposing these cells in a lab to a table salt solution made them act more ‘aggressively.’

They found that mice fed a diet high in refined salts saw a dramatic increase in the number of Th17 cells in their nervous systems that promoted inflammation.

They were also more likely to develop a severe form of a disease associated with multiple sclerosis in humans.

The scientists then conducted a closer examination of these effects at a molecular level.

Laboratory tests revealed that salt exposure increased the levels of cytokines released by Th17 cells 10 times more than usual. Cytokines are proteins used to pass messages between cells.

Study co-author Ralf Linker, from the University of Erlangen-Nuremberg, said: ‘These findings are an important contribution to the understanding of multiple sclerosis and may offer new targets for a better treatment of the disease, for which at present there is no cure.’

It develops when the immune system mistakes the myelin that surrounds the nerve fibres in the brain and spinal cord for a foreign body.

It strips the myelin off the nerves fibres, which disrupts messages passed between the brain and body causing problems with speech, vision and balance.

Another of the study’s authors, Professor David Hafler, from Yale University, said that nature had clearly not intended for the immune system to attack its host body, so he expected that an external factor was playing a part.

He said: ‘These are not diseases of bad genes alone or diseases caused by the environment, but diseases of a bad interaction between genes and the environment.

‘Humans were genetically selected for conditions in sub-Saharan Africa, where there was no salt. It’s one of the reasons that having a particular gene may make African Americans much more sensitive to salt.

‘Today, Western diets all have high salt content and that has led to increase in hypertension and perhaps autoimmune disease as well.’

The team next plan to study the role that Th17 cells play in autoimmune conditions that affect the skin.

‘It would be interesting to find out if patients with psoriasis can alleviate their symptoms by reducing their salt intake,’ they said.

‘However, the development of autoimmune diseases is a very complex process which depends on many genetic and environmental factors.’

Stick to Good Salts

Refined, processed and bleached salts are the problem. Salt is critical to our health and is the most readily available nonmetallic mineral in the world. Our bodies are not designed to processed refined sodium chloride since it has no nutritional value. However, when a salt is filled with dozens of minerals such as in rose-coloured crystals of Himalayan rock salt or the grey texture of Celtic salt, our bodies benefit tremendously for their incorporation into our diet.

“These mineral salts are identical to the elements of which our bodies have been built and were originally found in the primal ocean from where life originated,” argues Dr Barbara Hendel, researcher and co-author of Water & Salt, The Essence of Life. “We have salty tears and salty perspiration. The chemical and mineral composition of our blood and body fluids are similar to sea water. From the beginning of life, as unborn babies, we are encased in a sack of salty fluid.”

“In water, salt dissolves into mineral ions,” explains Dr Hendel. “These conduct electrical nerve impulses that drive muscle movement and thought processes. Just the simple act of drinking a glass of water requires millions of instructions that come from mineral ions. They’re also needed to balance PH levels in the body.”

Mineral salts, she says, are healthy because they give your body the variety of mineral ions needed to balance its functions, remain healthy and heal. These healing properties have long been recognised in central Europe. At Wieliczka in Poland, a hospital has been carved in a salt mountain. Asthmatics and patients with lung disease and allergies find that breathing air in the saline underground chambers helps improve symptoms in 90 per cent of cases.

Dr Hendel believes too few minerals, rather than too much salt, may be to blame for health problems. It’s a view that is echoed by other academics such as David McCarron, of Oregon Health Sciences University in the US.

He says salt has always been part of the human diet, but what has changed is the mineral content of our food. Instead of eating food high in minerals, such as nuts, fruit and vegetables, people are filling themselves up with “mineral empty” processed food and fizzy drinks.

April McCarthy is a community journalist playing an active role reporting and analyzing world events to advance our health and eco-friendly initiatives.

Read more http://www.trueactivist.com/scientists-officially-link-processed-foods-to-autoimmune-disease/

GMOs Plus – The Shocking Ingredients in Beer

  • Beer-GMO

TheFoodBabe

I have to confess, I’m not a beer drinker, but there’s someone in my household that loves it, so I had to figure out the truth. Is beer really healthy? Why are the ingredients not listed on the label? Which brands can we trust? Which brands are trying to slowly poison us with cheap and harmful ingredients? All of these questions were going through my head at once at lightning speed. So a year ago, I started to research what was really in beer and after questioning several beer companies, reading books about foodscience, and talking to experts, the information I discovered was downright shocking.

I see it all the time. Someone who eats organic, makes the right choices at the grocery store, is fit and lives an extraordinarily healthy lifestyle but then drinks beer like it is going out of style.

Caring about what you eat doesn’t necessarily translate into caring about what you drink and this is a HUGE MISTAKE.

Before we get into what exactly is in beer that you should be worried about, let’s talk about how body reacts to alcohol in general.

Alcohol is metabolized by the body differently than all other calories you consume. Alcohol is one of the only substances that you consume that can permeate your digestive system and go straight into your bloodstream. It bypasses normal digestion and is absorbed into the body intact, where it goes straight into the liver.

Your liver is your main fat-burning organ. If you are trying to lose weight or even maintain your ideal weight, drinking alcohol is one of your worst enemies. The liver is going to metabolize alcohol first vs. the fat you want to get rid of – making weight loss even harder. Additionally, one of the primary functions of the liver is to remove environmental toxins from your body – if it is overtaxed with alcohol, the normal removal of these toxins becomes extremely diminished and can result in rapid aging, loss of libido, and other diseases.

The one thing that has gotten me before and I’m sure many of you – is the health marketing claims on alcohol products making drinking them seem like a good idea and an added “benefit” to your health. The low alcohol content of beer makes it appear as an innocuous beverage and something people throw back without even thinking about it. Who hasn’t seen those studies that say a beer a day is great for you (I want to ask who ever stops at just one beer?)?

So, inherently, alcohol by itself is not a healthy person’s best friend – but that’s just the tip of the iceberg.  Beer, especially American beer, is made with all sorts of ingredients beyond the basic hops, malt and yeast. There are numerous other ingredients used to clarify, stabilize, preserve, enhance the color and flavor of beer.

When you drink beer, there is almost a 100% chance that you don’t know what you are drinking (unless you quizzed the beer companies like I did). The ingredients in beer are not required by law to be listed anywhere on the label and manufacturers have no legal obligation to disclose the ingredients. For regular beer, calorie levels and percent alcohol are optional and for light beer calories are mandatory but alcohol levels are optional.

Michele Simon, a public health lawyer, author of Appetite for Profit, and president of Eat Drink Politics told me the reason that beer companies don’t disclose ingredients is simple: they don’t have to.

“Ingredient labeling on food products and non-alcoholic beverages is required by the Food and Drug Administration. But a whole other federal agency regulates beer, and not very well. The Department of Treasury – the same folks who collect your taxes – oversees alcoholic beverages. That probably explains why we know more about what’s in a can of Coke than a can of Bud. You can also thank the alcohol industry, which has lobbied for years against efforts to require ingredient labeling.”

I figured if the beer companies aren’t required to tell us the exact list of ingredients, I needed to investigate this for myself and asked them the pointed questions until I got the truth.

miller

First of all, I was able to obtain a baseline list of “legal” additives allowed in beer from the book “Chemicals Additives in Beer” by the Center of Science and Public Interest. This list allowed me to ask specific questions about each beer I investigated. For example – beer sold here in America can contain several of the following ingredients:

  • Monosodium Glutamate (MSG) –  alcohol is already addictive with some people, but with MSG?! Holy smokes.
  • Propylene Glycol (an ingredient found in anti-freeze)
  • Calcium Disodium EDTA (made from formaldehyde, sodium cayanide, and Ethylenediamine)
  • Many different types of sulfites and anti-microbial preservatives (linked to allergies and asthma)
  • Natural Flavors (can come from anything natural including a beavers anal gland)
  • High Fructose Corn Syrup
  • GMO Sugars – Dextrose, Corn Syrup
  • Caramel Coloring (Class III or IV made from ammonia and classified as a carcinogen)
  • FD&C Blue 1 (Made from petroleum, linked to allergies, asthma and hyperactivity)
  • FD&C Red 40 (Made from petroleum, linked to allergies, asthma and hyperactivity)
  • FD&C Yellow 5 (Made from petroleum, linked to allergies, asthma and hyperactivity)
  • Insect-Based Dyes: carmine derived from cochineal insects to color their beer.
  • Animal Based Clarifiers: Findings include isinglass (dried fish bladder), gelatin (from skin, connective tissue, and bones), and casein (found in milk)
  • Foam Control: Used for head retention; (glyceryl monostearate and pepsin are both potentially derived from animals)
  • BPA (Bisphenol A is a component in many can liners and it may leach into the beer. BPA can mimic the female hormone estrogen and may affect sperm count, and other organ functions.)
  • Carrageenan (linked to inflammation in digestive system, IBS and considered a carcinogen in some circumstances)

 

During my investigation, I couldn’t get a single mainstream beer company to share the full list of ingredients contained in their beer. But I did get some of them to fess up to the use of these ingredients in writing so I’m going to share this information with you now.

Carcinogenic Caramel Coloring

Newcastle, a UK brand, confessed to using what I would consider one of the most controversial food additives. Toasted barley is usually what gives beer its golden or deep brown color, however in this case, Newcastle beer is also colored artificially with caramel color. This caramel coloring is manufactured by heating ammonia and sulfites under high pressure, which creating carcinogenic compounds. If beer companies were required by law to list the ingredients, Newcastle would likely have to have a cancer warning label under California law because it is a carcinogen proven to cause liver tumors, lung tumors, and thyroid tumors in rats and mice.

Genetically Modified Organisms (GMOs)

Many of the beers I questioned contained one or more possible GMO ingredients.

  • High Fructose Corn Syrup (Guinness – unable to provide an affidavit for non-GMO proof)
  • Corn syrup (Miller Light, Coors, Corona, Fosters, Pabst Blue Ribbon, Red Stripe)
  • Dextrose (Budweiser, Bud Light, Busch Light, Michelob Ultra)
  • Corn (Red Stripe, Miller Coors Brand, Anheuser-Busch Brands)

 

Most beers brewed commercially are made with more GMO corn than barley. Many of the companies I contacted dodged the GMO question – however Miller Coors had a very forthcoming and honest response. They stated “Corn syrup gives beer a milder and lighter-bodied flavor” and “Corn syrups may be derived from a mixture of corn (conventional and biotech.)”, admitting their use of GMOs.

Pabst Blue Ribbon responded saying their corn syrup was “special” and “made of carbohydrates and some simple sugars like dextrose and maltose.  The sugars are fermented into alcohol and CO2, and the carbohydrates, both from the corn syrup and the malt, remain in the beers as flavor, color and body components.”

Dextrose and maltose can come from a variety of substances that are sweet, but likely are derived from GMO corn because it is super cheap for a company to use corn instead of fruit or other non-GMO sources. With cheap beer – you are not just getting a cheap buzz, you are getting the worst of the worst.  Just like with cheap fast food – if you don’t invest in your beer – you will be drinking a lower quality product like Pabst Blue Ribbon that is made from GMO Corn and Corn Syrup.

MORE>>

– See more at: http://www.zengardner.com/gmos-plus-the-shocking-ingredients-in-beer/#sthash.MHt7pI4D.dpuf

The Most Popular Immune Boosting Herb Sold In The World

Cathy Margolin, GuestWIKI-HuangQi-Doronenko
Waking Times

Millions of kilos of this herb are sold throughout Asia every year, yet most Americans have never heard of it. It is Astragalus Membranaceus, also know as Huang Qi, and it’s one of the greatest immune boosting, fatigue fighting herbs in the world. The functioning plant part is the root which has been native to Northern China and Mongolia for centuries. I’m excited to see Astragalus cultivation has begun in the U.S. Once found only in the wild, a wild root commonly grows 2-3 feet long and are more highly prized than a smaller cultivated root. The far more common product today is the cultivated version ofAstragalus root which is usually only about a foot long and less dense which is obvious once it is sliced into long thin pieces, the usual way it is packaged and sold in the states.

Asian cultures will traditionally add Astragalus to various soups and stews. Chicken soup with Astragalus tastes delicious and is probably the best way to boost your immune system when the seasons are changing. In Traditional Chinese Medicine it has been used for centuries to boost the Wei Qi. This Wei Qi acts like a shield which circulates in our skin, or the outermost layer of the body. Wei Qi is also known as Defensive Qi because it is the energy that protects us from outside bacteria and viruses.

Astragalus has warming properties and is known for its fatigue fighting, anti-bacterial and anti-viral properties. Traditionally in Chinese Medicine it is used as an energy tonic and protector for the pancreas. It’s a fantastic herb for chronically weak lungs or anyone who catches frequent colds. There have been hundreds to thousands of studies done on Astragalus, both used as a single herb remedy and in a popular formula in Chinese Medicine called Jade Windscreen Formula or The Great Protector. This formula or combination of three herbs was originally written circa 1000 AD and as the name implies it acts like a wind screen preventing outside influences to penetrate the body. In recent research, Astragalus has shown to contain the same molecules found to reverse aging. One caveat, Huang Qi is most effectively used before catching a cold or flu. For anyone with an auto-immune disease such as multiple sclerosis, lupus and rheumatoid arthritis, Astragalus should be used under the strict care of a trained herbalist because Astragalus is known forincreasing immune system activity and may worsen these conditions.

If you are often fatigued, have cold extremities and seem to catch every cold going around, Astragalus is the perfect herbal supplement. Drink Astragalus as a tea or take it as a processed supplement for approximately two weeks before the change of seasons and before catching any colds or flu. Astragalus can be found in pill form, dried granule form or raw. If you are planning on adding it to a soup you’ll want the raw sliced roots.  The more yellow in color the better the quality. However, in the U.S. it is often difficult to get the highest quality because the market here is limited compared to the oversees market.

As I mentioned most Americans are naïve to the incredible immune enhancing properties of this food, but you can always find it in Asian markets in several different packages at different price points. Lesser quality raw Astragalus appears more white to beige in color and is less aromatic. Granules may be more convenient if you want to add them to a healthy juice or smoothie. Granules are a concentrated extract of the root after it is cooked and dried and will carry a much higher concentration of the active ingredients than if you used the raw root. Pill form may be convenient but be careful where you purchase Chinese herbs. Knowing the herbal supplier is crucial in getting an effective, potent and safe product.

About the Author

Cathy Margolin is a licensed Acupuncturist in Los Angeles and is nationally certified in Acupuncture and Chinese herbal medicine. She received her Masters Degree in Oriental Medicine at Emperor’s College in Santa Monica, CA and her undergraduate degree’s at Southern Methodist University. She spends much of her time making herbal formulas for patients in her granule herbal pharmacy stocked with approximately 250 single herb medicinals and building her company Pac Herbs. Pac Herbs provides Chinese herbal medicine in packets to medical professionals, retail stores and online from one of the largest pharmaceutical grade providers of Traditional Chinese Medicine in the world.

Boy Recovers From Autism By Removing Dairy & Gluten. Strong Evidence Links Vaccines to Autism

Global autism rates are on the rise and many are beginning to ask questions about how they can best treat or remedy symptoms to increase quality of life overall. In one particular case, a young boy by the name of Ethan Fox began showing strong signs of Autism recovery when his diet was changed to no longer include gluten and dairy. The parents of Ethan acted on the advice of Dr. Kenneth Bock who is an autism specialist and author of ‘Healing The New Childhood Epidemics. Autism, ADHD, Asthma and Allergies.’ It is believed that changing an autistic child’s diet to no longer include gluten and dairy can assist 60% of children with autism.

The video below covers the story in detail so be sure to check it out for more information on this specific case.

 

There is much concern that the rise in autism is directly linked to the rise in vaccines since the early 1990′s. While this theory has been debunked on several occasions by mainstream health, many independent studies are confirming the link, suggesting that mainstream health has a vested benefit in the continuation of their practices. Many researchers in the field strongly believe the current vaccine schedule is unsafe and health professionals are turning a blind eye to the real and factual results. Many arguments against the mainstream approach to this research is that they have not properly studied or tested the link between autism and vaccines and therefore are irresponsibly drawing conclusions.

Autism in the U.S. alone has increased by over 2700 percent since 1991. It was at that point that vaccines for children doubled, and even today we still see an increase in the number of immunizations. Before 1991, 1 in 2500 children were diagnosed with autism whereas now 1 in 91 children are diagnosed.[3] Although research by Epidemiologist Tom Verstraeten and Dr. Richard Johnston, an immunologist and pediatrician from the University of Colorado, both determined that thimerosal was responsible for the sudden rise in cases of autism, their findings were quickly dismissed by the CDC. [4]

mmrvaccine

The graph illustrates the link between the MMR vaccine and the rise in autism.

Further research on the link between a gluten free diet having positive results for autistic children is furthered by the a study focused solely on dietary therapy for children with autism. I have included a link to the study in the sources, below is an excerpt from the study’s abstract.[5]

‘We report the history of a child with autism and epilepsy who, after limited response to other interventions following her regression into autism, was placed on a gluten-free, casein-free diet, after which she showed marked improvement in autistic and medical symptoms. Subsequently, following pubertal onset of seizures and after failing to achieve full seizure control pharmacologically she was advanced to a ketogenic diet that was customized to continue the gluten-free, casein-free regimen.’[5]

Want to learn more about the link between vaccines & autism?

10 FOODS THAT PROTECT AGAINST SUN DAMAGE

Just about everyone dreams of having that golden bronze glow, the light kiss from the summer sun. But in recent years, there have been more and more concerns about the effects of sun on the largest organ of the body, the skin. Aside from looking dry and leathery when we’re old, skin cancer is a verifiable danger. One in five Americans will develop skin cancer within their lifetime and while some skin cancers are more easily treatable, some types like melanoma can be deadly.

 

Even those of us who are naturally darker skinned could still be at risk. It turns out that a healthy diet rich in particular foods might just provide some helpful options beyond lathering chemical-laden sunscreen on your body. It seems the body’s ability to protect against the sun is actually part of a larger process which can be improved by eating healthy foods. Our mothers weren’t joking when they told us to eat our fruits and vegetables.

Of course, it’s still advisable to use some sunscreen according to body type and need. It’s an even better idea to wear a large hat and clothing that covers the most burn-prone areas of the body. Eating three carrots and then taking an all day boating excursion won’t provide the necessary protection. But if we want to help prevent cancer and be healthier in other ways as well, these foods might just do the trick.

10. DARK CHOCOLATE

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Dark chocolate is high in flavonoids, a type of antioxidant found in plants that’s also been suggested by researchers to be beneficial in preventing heart attacks. Two for one and it’s so tasty too! In a study done at a University in Dusseldorf, some participants drank hot chocolate that was high in flavonoids while the others did not. Both groups were exposed to the same amount of UV light. The group who had drank the flavonoid rich beverage not only had less reddening of the skin but it was also smoother and moister. So feel free to stock up on nature’s melt-in-your-mouth deliciousness. Just pay attention to the sugar and milk content. Remember, the higher the percentage of cocoa, the greater number of flavonoids will be present to knock out those free radicals before they can do any damage. For the most beneficial purposes, it should be at least 60% cocoa or higher.

9. CARROTS AND SWEET POTATOES

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Beta carotene is that red-orange pigment found in many fruits and vegetables including carrots and sweet potatoes. Beta carotene has been proven to reduce risk of sunburn. Like dark chocolate, carrots contain flavonoids and also Vitamin A which helps protect your eyes as well. Another study done in Germany suggests that broccoli and dry apricots are also high in beta carotene and that eating these foods regularly “protect the skin significantly against sunburn”.

8. TOMATOES, WATERMELON AND PAPAYA

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Tomatoes, watermelon and papaya have something in common. They all contain a substance called Lycopene which is an all star player. Not only does it protect against many types of cancers but it might also reduce your risk of heart disease. And it’s been used to fight HPV, cataracts and asthma. In a study done in the UK, tomato paste was specifically studied to find out its effects on the skin. The results of the study found that the Lycopene in the tomato paste does indeed protect against both short and long term affects of the sun. Some other foods high in this source are pink grapefruit, guava, persimmons, liver pate, chili powder, red cabbage and dried parsley and basil. So add some fresh tomatoes, parsley and basil to that pasta you just cooked. Or chomp down on juicy summer watermelon knowing it’s helping more than just your taste buds.

7.  GREEN TEA

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Green tea has this compound called epigallocatechin gallate. Say that five times fast. Or you could just go with the abbreviation EGCG. This naturally occurring chemical has a lot of great benefits such as weight loss, heart health and protecting against UV radiation. It’s also been shown to resist growth of other types of cancer cells plus possibly preventing Alzheimer’s disease. And to add to the ever expanding list of good stuff, green tea can also keep the body from manufacturing histamine which means it could stop or minimize your allergic reactions. Just be advised, if you’re sensitive to caffeine you might want to limit your intake to one cup per day. While green tea contains less caffeine than coffee or black tea, it still has a significant amount.

6.  WILD SALMON

Wild salmon is high in something known as omega-3 fish oils whose benefits are extensive for the skin in general. In a study done at the University of Manchester, researchers found that these types of oils made skin less likely to feel bad affects from sunlight and that additionally they put a damper on suppression of the immune system caused by sunlight. In other words, if any bad sun rays do break through, your body is more able to fight them. Wild salmon also contains an antioxidant that goes by the long-winded name astaxanthin which is apparently a large amount (like 1000) times more effective than vitamin E. Some other sources of Omega 3’s include sardines, mackerel, flaxseeds and walnuts.
>> READ MORE ON TOPTENZ.NET <<

PLAYING GOD biotech’s hunger to manipulate the genetic coding of the planet- : Scientists plan to launch thousands of GM insects into fields as alternative to using chemicals

Just when you thought genetically modified mosquitoes and mutated dinner entrees were the extent of biotech’s hunger to manipulate the genetic coding of the planet, scientists have now unleashed a plan to launch thousands of ‘frankenfly’ style insects into the wild in order to combat pests. 

Diamond back moth Plutella xylostella moth on Chinese cabbage leaf
And just like we saw with the release of genetically modified mosquitoes, the altered insects are actually being pushed as a ‘green alternative’ to the use of chemicals. You see, British scientists claim that mutating the genetic code of the insects is actually a way of substituting for the use of chemical pesticides. Chemical pesticides used to lower the population of olive flies in Britain. The reality here, however, is that you are taking something damaging like chemical pesticides and replacing it with something far worse.

It’s like trading in your aging car for a bicycle, except in this case the bicycle also happens to include side effects like ‘may alter the genetic structure of the entire insect population’.

According to the Daily Mail, which dubs these insects as ‘frankenflies’ (and rightfully so), the frankenflies are meant to kill the offspring of the olive flies when the genetically modified flies mate with wild olive flies:

“The trial would involve releasing genetically modified male olive flies which would mate with the wild females with the result that all the female offspring would die at the larvae or maggot stage.”

In other words, they are actually trying to mutate the genetic code to sterilize and eliminate the population of flies. So what does this mean for animals that eat these flies as a part of their routine diet? Or how about the humans that then eat these animals, or maybe even somehow eat the flies themselves? The Daily Mail goes on to state:

“However critics fear the development could put human health at risk if people eat the flies or their larvae if they reach food products.”

It looks like this legitimate fear doesn’t seem to stop (or even affect) scientists who insist on unleashing the genetically modified frankenflies into the environment at large. Perhaps their suggestion is to not eat any animal that may have consumed the fly, any plant that may have came in contact with the fly, and to stay indoors to avoid any physical contact with anything the fly touched?

Let’s stop the mad scientist ideology of bloated biotech corporations and instead return to an age of reality and reason.

Source: Natural Society – See more at: http://www.riseearth.com/2013/09/thousands-of-genetically-modified.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+riseearth%2FKZKa+%28RiseEarth%29#sthash.mFtc3zYo.dpuf

 

NEWS HEADLINES

are hot dogs good for you

Marco Torres, Prevent Disease    We all know that hot dogs are not the healthiest food, but many people will consume them regardless. What’s the harm in consuming a few frankfurters here and there at BBQs, sporting events and gatherings right? Everything in moderation right? Unsuspecting consumers have no idea what really constitutes a hot dog. Even workers at hot dog factories say it’s an unpleasant business. Arguably one of the most processed, industrial foods in the world, Americans eat almost 200 million hot dogs Flickr - Hot Dog - TheBusyBrainin the summer months alone. There’s nothing like appetizing meat mush mixed with powdered preservatives, flavourings and red colouring. Most who consume hot dogs regularly likely don’t care much about their health, but for those who think an occasional hot dog won’t hurt you, get informed about the industry and you may change your mind.

Hot dogs are as diverse as the population. Each area claims it has the best, or the healthiest and consumers certainly have their preferences. Two of the most popular hot dog styles are New York and Chicago. Natives of these cities are as dedicated to their hot dogs as sports fans are to their teams and they’re top sellers at sporting events.

It’s not that we can’t make hotdogs healthier, it’s that the industry doesn’t want to. People who become addicted to the specific color, smell, taste and texture of their favorite brands are very particular and loyal.

The cheapest hot dogs don’t just taste awful, but they can be disastrous to your health. Even one hot dog can create an inflammory cascade within the body. There is now scientific evidence that hot dogs — like all processed meats — increase the risk of cancer. But the meat industry shovels a lot of something special to shelter that information from the public.

Hot Dogs Are Good For Us Now?

For example, take Kansas State University researchers. They claim hot dogs, as well as pepperoni and deli meats, are relatively free of carcinogenic compounds.

That’s right! No need to fret about that juicy hot dog anymore because J. Scott Smith, professor of food chemistry, and his K-State research team say it’s OK. It just another fine demonstration of junk science at its best and food industry criminals investigating their own crimes.The ready-to-eat product project was a collaboration with several other K-State researchers and appeared in Meat Science, the journal of the American Meat Science Association.

Smith’s research was supported by the the American Meat Institute Foundation and the National Pork Board Checkoff. Actually the American Meat Institute insists that “the most important fact is that the larger body of evidence has shown that processed meats are a healthy part of a balanced diet.” Need I say more??

Hot Dogs Are Linked To Disease 

The truth is, eating processed meat, such as hot dogs, sausage or processed deli meats, is associated with a 42% higher risk of heart disease and a 19% higher risk of type 2 diabetes.

Consumption of hot dogs, sausages and luncheon meats, along with other forms of processed meat, was also associated with the greatest risk of pancreatic cancer in a large multiethnic study.

Eating too many processed foods with high sodium levels contributed to 2.3 million deaths from heart attacks, strokes and other heart-related diseases throughout the world in 2010, representing 15 percent of all deaths due to these causes, according to research presented at the American Heart Association’s Epidemiology and Prevention/Nutrition, Physical Activity and Metabolism 2013 Scientific Sessions.



The World Cancer Research Fund recommends people avoid all processed meats.

The fund’s Dr Rachel Thompson said: “If everyone ate less than 70g a week — or two hot dogs — it would mean there would be 4,000 fewer cases of bowel cancer…”

What’s Inside A Hot Dog?

Traditional hot dogs are made from pork trimmings and a mash of left over after chops, bacon and cut aways from ham, chicken or turkey.

The meat is ground into a slimy paste and mixed with water, preservatives, flavouring and colours.

The red or light brown dog varieties usually on sale everywhere contain very little real meat. Instead, they are made up of 64 percent mechanically-recovered chicken and 17 percent is pork.

Mechanically-recovered meat is the slimy paste created when a carcass — stripped of all traditional cuts — is forced through a metal sieve or blasted with water.

The process is banned for beef, but is permitted for pigs and poultry, and the meat produced is ten times cheaper than normal meat.

HOT DOG INGREDIENTS

Fluoridated Water 
All hot dogs need water to create the right consistency for the mushy paste, which is then squeezed into tubes and cooked. What kind of water you ask? Toxic fluoridated water of course. Almost 70% percent of the U.S. drinking water supply contains fluoride. If you’re not familiar with the dangers of fluoride, please review http://preventdisease.com/fluoride

High Fructose Corn Syrup 
Or HFCS is added to more than 60% of all hot dogs in the United States. For what reason a hot dog need a sweetener is beyond me. According to two recent U.S. studies, almost half of tested samples of commercial high-fructose corn syrup contained mercury.

Starch
All sausages — from the cheapest, nastiest brands, to the luxury free-range organic ones — are bulked out with carbohydrate starch. Hot dogs usually contain GMO potato starch or wheat flour mixed with salt, baked and crumbled. Starches give more volume to a hot dog. They also bind ingredients together, and make the mechanically-recovered meat and pork trimmings feel more pleasant on the tongue.

Salt
Hot dogs contain around 2 percent table salt, which means they are classed as high-salt foods. A single 35g hot dog has up to 0.6g of salt. Not high mineral salts which are good for our health but bleached, colored and chemically manufactured table salt.

Milk Protein
Adding powdered milk proteins from pasteurized milk sources to the meat slurry also helps to bind it. Many hot dog manufactures use soy protein, which can also bulk out the hot dog and provide another source of GMO ingredients.

Sodium Nitrite
Processed meat increases the risk of bowel cancer and sodium nitrite is thought to be largely to blame. It is added to hot dogs to stop them going grey, and keeping microbes at bay. Studies on animals have linked sodium nitrites to an increased risk of cancer.

The World Cancer Research Fund carried out a global study on the dangers of processed meats and found that people who regularly consume 50g of processed meat a day — equivalent to one-and-a-half hot dogs — increase their chances of getting bowel cancer by 20 percent. The charity believes nitrites are largely to blame.

In the body, nitrites can react with protein-rich foods such as meat to produce N-nitroso compounds, or NOCs. Some types of NOCs damage the DNA in our cells and cause cancer.

In 2006, scientists analysed more than 60 studies and found that nitrites are also linked to higher risks of stomach cancer.

Flavors
By law, hot dog packets don’t have to say what flavourings are used in them. Many use artificial smoke flavouring, and spices where monosodium glutamate hides and does not have to be labeled.

A few brands use the chemical MSG or E621 to enhance the flavour. MSG gives food a ‘meaty’ feel and is used in soups, sauces and, infamously, Chinese takeaways.

Potassium and Sodium Triphosphates
These are synthetically produced colourless salts that act as a ‘stabiliser, buffer and emulsion’. They give a hot dog a firmer texture, keep it at the right acidity and allow the oils and fats to mix with the water. They are also used in detergents as a water softener, and is added to flame retardants, paper, rubber and anti-freeze.

Polyphosphates (E452)
Another additive common in food. E452 is an emulsifier and stabiliser, improving the texture of the hot dog and stopping fat going rancid. It also helps prevents specific bacteria because even bacteria are wise enough to stay out of poison. Polyphosphates cause a more rapid progression of specific ailments such as chronic kidney disease. Synthetic polyphosphate additives have also been linked to an increased risk of heart disease and they’re linked to accelerated aging and interfering with the way your body activates vitamin D.

Sodium Ascorbate 
A synthetic form of vitamin C, sodium ascorbate is an antioxidant and acidity regulator that stops meat losing its red colour speeds up the curing process. When is taken in supplement form it can cause lung and skin irritation.

Carmine
Carmine is another word for the red food dye cochineal, obtained from the aluminium salt of carminic acid, which is produced by some scale insects. For cochineal is made by crushing up the shells of small beetles. The shells are boiled in ammonia or sodium carbonate and the colour filtered off. Carmine is used in the manufacture of artificial flowers, paints, crimson ink, rouge, and other cosmetics, and is routinely added to food products.The colour can trigger allergic reactions and even anaphylactic shock in some people.

If you think that buying the finest most natural hot dogs allows you the bypass the ingredients above, you would be mistaken. The most natural 100% beef or pork hot dogs have been found containing the same exact ingredients, many packaged using the terms “natural” and “wholesome”.

Next time you consider having just one hot dog, think about what’s in it. There are hundreds of other choices, including other junk food which are far healthier. It’s all about choices and where you draw the line.

About the Author

Marco Torres is a research specialist, writer and consumer advocate for healthy lifestyles. He holds degrees in Public Health and Environmental Science and is a professional speaker on topics such as disease prevention, environmental toxins and health policy

20 Medical Studies That Prove Cannabis Can Cure Cancer

 

cannabis

 

Cannabis has been making a lot of noise lately. Multiple states across the United States and countries around the world have successfully legalized medical Marijuana, and the Uruguay parliament recently voted to create the world’s first legal marijuana market. This is good news as the health benefits of Cannabis are vast, with multiple medical and scientific studies that confirm them. On the other hand, arguments against the use of marijuana is usually published in Psychiatric journals, which show no scientific evidence that Cannabis is harmful to human health. All psychological evaluations from the intake of cannabis are largely based on assumptions, suggestions and observations (1). When we look at the actual science behind Cannabis, the health benefits can be overwhelming. So what does one who opposes the use of cannabis base their belief on? Nothing, not scientific evidence anyways. The negative stigmatism attached to marijuana is due to it’s supposed psychotropic effects, yet again, there is no scientific evidence to show that marijuana has any psychotropic effects. Nonetheless, cannabis has recently been the focus of medical research and considered as a potential therapeutic treatment and cure for cancer.

Cannabis is a great example of how the human mind is programmed and conditioned to believe something. Growing up, we are told drugs are bad, which is very true, however not all substances that have been labelled as “drugs” by the government are harmful. Multiple substances are labelled as a “drug” in order to protect corporate interests. One example is the automobile and energy industry, a car made from hemp is stronger than steel, and can be fuelled from hemp alone. Henry Ford demonstrated this many years ago. Hemp actually has over 50,000 uses!

Let’s take a look at the science behind Cannabis and Cancer. Although Cannabis has been proven to be effective for a large range of ailments, this article will focus mainly on it’s effectiveness in the treatment of cancer. Cannabinoids may very well be one of the best disease and cancer fighting treatments out there. Cannabinoids refer to any of a group of related compounds that include cannabinol and the active constituents of cannabis. They activate cannabinoid receptors in the body. The body itself produces compounds called endocannabinoids and they play a role in many processes within the body that help to create a healthy environment. Cannabinoids also play a role in immune system generation and re-generation. The body regenerates best when it’s saturated with Phyto-Cannabinoids. Cannabinoids can also be found in Cannabis. It is important to note that the cannabinoids are plentiful in both hemp and cannabis. One of the main differentiations between hemp and cannabis is simply that hemp only contains 0.3% THC while cannabis is 0.4% THC or higher. (Technically they are both strains of Cannabis Sativa.)  Cannabinoids have been proven to reduce cancer cells as they have a great impact on the rebuilding of the immune system. While not every strain of cannabis has the same effect, more and more patients are seeing success in cancer reduction in a short period of time by using cannabis.

While taking a look at these studies, keep in mind that cannabis can be much more effective for medicinal purposes when we eat it rather than smoking it. Below are 20 medical studies that prove cannabis can be an effective treatment and possible cure for cancer. Please keep in mind that this is a very short list of studies that support the use of medicinal marijuana. Please feel free to further your research, hopefully this is a good starting point.

Brain Cancer

1.  A study published in the British Journal of Cancerconducted by the Department of Biochemistry and Molecular Biology at Complutense University in Madrid, this study determined that Tetrahydrocannabinol (THC) and other cannabinoids inhibit tumour growth. They were responsible for the first clinical study aimed at assessing cannabinoid antitumoral action. Cannabinoid delivery was safe and was achieved with zero psychoactive effects. THC was found to decrease tumour cells in two out of the nine patients.

2. A study published in The Journal of Neuroscience examined the biochemical events in both acute neuronal damage and in slowly progressive, neurodegenerative diseases. They conducted a magnetic resonance imaging study that looked at THC (the main active compound in marijuana) and found that it reduced neuronal injury in rats. The results of this study provide evidence that the cannabinoid system can serve to protect the brain against neurodegeneration.

3. A study published in The Journal of Pharmacology And Experimental Therapeutics already acknowledged the fact that cannabinoids have been shown to possess antitumor properties. This study examined the effect of cannabidiol (CBD, non psychoactive cannabinoid compound) on human glioma cell lines. The addition of cannabidiol led to a dramatic drop in the viability of glioma cells. Glioma is the word used to describe brain tumour.  The study concluded that cannabidiol was able to produce a significant antitumor activity.

4. A study published in the journal Molecular Cancer Therapeutics outlines how brain tumours are highly resistant to current anticancer treatments, which makes it crucial to find new therapeutic strategies aimed at improving the poor prognosis of patients suffering from this disease. This study also demonstrated the reversal of tumour activity in Glioblastoma multiforme.

Breast Cancer

5. A study published in the US National Library of Medicine, conducted by the California Pacific Medical Centre determined that cannabidiol (CBD) inhibits human breast cancer cell proliferation and invasion. They also demonstrated that CBD significantly reduces tumour mass.

6. A study published in The Journal of Pharmacology and Experimental Therapeutics determined that THC as well as cannabidiol dramatically reduced breast cancer cell growth. They confirmed the potency and effectiveness of these compounds.

7. A study published in the Journal Molecular Cancer showed that THC reduced tumour growth and tumour numbers. They determined that cannabinoids inhibit cancer cell proliferation, induce cancer cell apoptosis and impair tumour angiogenesis (all good things). This study provides strong evidence for the use of cannabinoid based therapies for the management of breast cancer.

8. A study published in the Proceedings of the National Academy of Sciences of the United States of America (PNAS) determined that cannabinoids inhibit human breast cancer cell proliferation.

Lung Cancer

9. A study published in the journal Oncogeneby Harvard Medical Schools Experimental Medicine Department determined that THC inhibits epithelial growth factor induced lung cancer cell migration and more. They go on to state that THC should be explored as novel therapeutic molecules in controlling the growth and metastasis of certain lung cancers.

10. A study published by the US National Library of Medicine by the Institute of Toxicology and Pharmacology, from the Department of General Surgery in Germany determined that cannabinoids inhibit cancer cell invasion. Effects were confirmed in primary tumour cells from a lung cancer patient.  Overall, data indicated that cannabinoids decrease cancer cell invasiveness.

11. A study published by the US National Library of Medicine, conducted by Harvard Medical School investigated the role of cannabinoid receptors in lung cancer cells. They determined its effectiveness and suggested that it should be used for treatment against lung cancer cells.

Prostate Cancer

12. A study published in the US National Library of Medicine illustrates a decrease in prostatic cancer cells by acting through cannabinoid receptors.

13. A study published in the US National Library of Medicine outlined multiple studies proving the effectiveness of cannabis on prostate cancer.

14. Another study published by the US National Library of Medicine determined that clinical testing of CBD against prostate carcinoma is a must. That cannabinoid receptor activation induces prostate carcinoma cell apoptosis. They determined that cannabidiol significantly inhibited cell viability. 

Blood Cancer

15. A study published in the journal Molecular Pharmacology recently showed that cannabinoids induce growth inhibition and apoptosis in matle cell lymphoma. The study was supported by grants from the Swedish Cancer Society, The Swedish Research Council and the Cancer Society in Stockholm.

16. A study published in the International Journal of Cancer also determined and illustrated that cannabinoids exert antiproliferative and proapoptotic effects in various types of cancer and in mantle cell lymphoma.

17. A study published in the US National Library of Medicine conducted by the Department of Pharmacology and Toxicology by Virginia Commonwealth University determined that cannabinoids induce apoptosis in leukemia cells.

Oral Cancer

18. A study published by the US National Library of Medicine results show cannabinoids are potent inhibitors of cellular respiration and are toxic to highly malignant oral Tumours.

Liver Cancer

19. A study published by the US National Library of Medicine determined that that THC reduces the viability of human HCC cell lines (Human hepatocellular liver carcinoma cell line) and reduced the growth.

Pancreatic Cancer

20. A study published in The American Journal of Cancer determined that cannabinoid receptors are expressed in human pancreatic tumor cell lines and tumour biopsies at much higher levels than in normal pancreatic tissue. Results showed that cannabinoid administration induced apoptosis. They also reduced the growth of tumour cells, and inhibited the spreading of pancreatic tumour cells.

Sources:

All sources highlighted throughout article. Click on the highlighted parts of the article to view them.

1)http://bjp.rcpsych.org/content/178/2/116.full

Cancer Near death 74 year old Man Healed by wheatgrass: Defying the advice of conventional doctors could save your life

wheatgrass-tray

Allan’s ordeal began when he noticed a two-inch lump in his abdomen last ­February. He was sent for a scan and told he had colon cancer.

A surgeon removed a nine-inch section of his colon last September. He then began a three-month course of ­chemo. In April this year he was told the cancer had spread to his small intestine. “I just went on the internet and tapped in ‘colon cancer cures’,” he says.

“I examined all the evidence and took advice from my local health food store.”

Allan, from Middlesbrough, decided to radically alter his diet, replacing red meat and dairy products with 10 portions of raw fruit and veg each day.

But he believes that one of the crucial ingredients in curing his cancer was a teaspoon of powdered barley grass in hot water every morning and night.

“There is no q­uestion in my mind that my diet saved my life,” he says. “And all it cost was £30 a week.”

When conventional doctors told 74-year-old Danny McDonald of Dunaff, Ireland, that he had stomach cancer so severe that it would likely kill him within three months, he decided to ignore their advice to undergo toxic chemotherapy treatments and instead embrace a nutritional approach to healing. Four years later and Danny is doing great, thanks to daily protocol he adopted that involves juicing and drinking wheatgrass, a nutrient-dense “superfood” with a variety of amazing health benefits.According to Sunday World, Danny became aware of his condition when an ulcer suddenly burst inside his abdomen one day. After being rushed to a hospital from the farmhouse where he lives, doctors struggled to contain the bleeding, only to discover that Danny actually had a severe form of stomach cancer that had spread throughout his body. They warned him that the only way to get rid of it, in their opinion, was to undergo conventional chemotherapy treatment.Allan Taylor, age 78 beats cancer by taking herbal remediesUnlike most people, Danny decided to think for himself by researching other methods of treatment. He later notified his doctors, to their chagrin, that he would be opting for his own homemade treatments involving wheatgrass rather than the poison. Not surprisingly, they were quite angry with his decision, insisting that he would be “dead in a matter of weeks” if he refused to comply with their advice. But Danny stood his ground and chose the wheatgrass instead.

“I told the doctors I wasn’t prepared to undergo the course of treatments they had suggested,” Danny is quoted as saying by Sunday World. “I knew it would kill me. They were furious I had come to that conclusion. The consultant warned me I’d be dead in three months.”

Defying the advice of conventional doctors could save your life

Far from being a rushed or uninformed decision, Danny’s choice to use wheatgrass as treatment for his cancer was based on numerous accounts he had heard from a friend about the amazing healing capacity of wheatgrass. Over time, Danny became increasingly more convinced that wheatgrass is capable of healing all sorts of health conditions, including cancer. So he decided to put his 60 years’ worth of farming experience to task by growing his own wheatgrass.

“I didn’t know what to expect, but I was determined to give it a go,” recalls Danny. “Within seven days the burning sensation I had in my side was gone and I was beginning to feel a lot better. I stopped taking the tablets which had been prescribed and I haven’t taken one since. A month later the pain had completely disappeared and I knew I was on the mend. The wheatgrass was working. I had made the right decision to reject the advice of the doctors.”

Learn more: