Tag Archives: Health

The Dangers of Milk

I know this is a little extreme, but it has some valid points.
We are doing are best to remove dairy from our diets, but it hard to make that transition.
I grew up in a family that sold dairy for a living, so you know that we drank and ate a lot of it! I crave the cheese mostly.
After hearing so many health concerns in our society and our families, I know that change is necessary. I want a healthy long life for me and our family, not just a long life(being sick)!
Here is an excerpt from this article on The Dangers of Milk. This is just one part and you can choose to read the whole thing or not. God bless.

MILK’S BASIC CONTENTS

*ALL* cow’s milk (regular and ‘organic’) has 59 active hormones, scores of allergens, fat and cholesterol.

Most cow’s milk has measurable quantities of herbicides, pesticides, dioxins (up to 200 times the safe levels), up to 52 powerful antibiotics (perhaps 53, with LS-50), blood, pus, feces, bacteria and viruses. (Cow’s milk can have traces of anything the cow ate… including such things as radioactive fallout from nuke testing … (the 50’s strontium-90 problem).

MONSANTO AND rbGH (Posilac)

Monsanto Chemical Co., maker of fine poisons such as DDT, agent orange, Roundup and more… spent around half a billion dollars inventing a shot to inject into cows… to force a cow to produce MORE milk (for an already glutted taxpayer subsidized market).

Unfortunately, they created *FIVE* errors in their Frankenstein Posilac (rbGH) shot that direly affected all test animals… but that important report (Richard, Odaglia & Deslex, 1989) has been hidden from everyone under Clinton’s Trade Secrets act. The Canadians read enough of this report (before it was stolen) to reject rbGH for their country.

Monsanto’s Posilac creates additional IGF-1 in milk: up to 80% more.

The Food and Drug Administration (FDA) insists that IGF-1 is destroyed in the stomach. If that were true, the FDA has proven that breast feeding cannot work. Common sense says their “finding” is ridiculous because this growth factor DOES make the baby calf grow (rapidly, as mother natured intended). Visit the Dairy Education Board at http://www.notmilk.com/deb/100399.html to review a DAIRY study that confirms what the FDA has lied about this for years.

PUS

ONE cubic centimeter (cc) of commercial cow’s milk is allowed to have up to 750,000 somatic cells (common name is “PUS”) and 20,000 live bacteria… before it is kept off the market.

That amounts to a whopping 20 million live squiggly bacteria and up to 750 MILLION pus cells per liter (bit more than a quart).

1 cup = 236.5882cc 177,441,150 pus cells ~ 4,731,600 bacteria
24 oz (3 glasses) = 532,323,450 pus cells ~ 14,220,000 bacteria
(the “recommended” daily intake)

The EU and the Canadians allow for a less “tasty” 400,000,000 pus cells per liter.

Typically these levels are lower… but they COULD reach these levels and still get to YOUR table.

dangers of milk

Rice is the new cocaine for Euro drug dealers

This is astonishing. We will have to fight for our right to eat healthy, more than we already do.

It’s hard out here for a food eater! Between the rapid desiccation of some of the United States’ most productive farmland, cannibalism and disease on meat farms, and organized criminals in Europe selling long-grain rice as fraudulent basmati, the struggle is real. That last one is not a euphemism.

Departments of Interpol and Europol are beginning to crack down on gangs profiting off of a fairly new form of illegal activity: food fraud. Former drug dealers have hung up their dime bags and moved into the food counterfeiting game because, as it’s still in its nascent stages, legal consequences are almost negligible. The payoff for substituting cheap, low-quality, and often dangerous ingredients for certain in-demand foods and beverages far outweighs the risk — because that makes sense! Welcome to the modern food system; you must be new here.

So there’s now a black market to create additional profits on food that’s already dirt-cheap, thanks to well-oiled industrial food production. Drug runners don’t need to have MBAs to realize that the risks of their old ventures (jail time, turf wars, dead customers) far outweigh those of the new (angry foodies).

As reported by The Independent, some of these substitutions seem fairly benign: Spanish olive oil passed off as extra-virgin Italian; lower-proof alcohol masquerading as vodka; impostor tuna. But consider that the Spanish olives were washed in deodorant, the lower-proof alcohol was mixed with industrial solvent, and the tuna was mislabeled because its mystery-fish source couldn’t be traced … you can see where we’re going here.

The issue has gained some traction in the European press following a study that came out just this month, which found that 40 percent of 900 grocery store samples in the United Kingdom were counterfeit versions of the advertised product.

Who will be affected by this? Well, anyone in Europe who eats food, to start with — and also possibly heroin addicts whose dealers have abandoned the drug trade for greener pastures.

Here in America, ever the land of opportunity and unsustainably cheap food, the counterfeit food market has a lot of potential. But we also love Doritos Locos Tacos, so it’s possible our sky-high tolerance for engineered chemical substances means we might even enjoy a little Old Spice on our olives.

Eve Andrews is a Grist fellow and new Seattle transplant via the mean streets of Chicago, Poughkeepsie, and Pittsburgh, respectively and in order of meanness. Follow her on Twitter.

http://grist.org/news/rice-is-the-new-cocaine-for-european-drug-dealers/

Is GMO behind the Exploding Gluten Epidemic?

GMOs Linked to Gluten-Related Disorders

Do you or a loved one suffer from gluten sensitivity? You may be wondering why you react to gluten now even though you never did in the past. You may be wondering why a gluten-free diet has helped, but has not completely resolved your symptoms. If you are on a quest to find all of the pieces to the gluten puzzle, the following information is for you. In a report released today by the Institute for Responsible Technology, a team of experts proposes a possible link between genetically modified organisms (GMOs) and gluten-related disorders. The analysis is based on Dept. of Agriculture data, Environmental Protection Act records, medical journal reviews, and international research.

The full 24-page report, a press release, and a recorded interview can all be found atglutenandgmos.com. An article summarizing the findings of this report is presented below:

Can Genetically Engineered Foods Trigger Gluten Sensitivity?

Gluten sensitivity is currently estimated to affect as many as 18 million Americans. 1 Reactions togluten, a protein found in wheat, rye, and barley, are becoming increasingly common. Gluten sensitivity can range in severity from mild discomfort, such as gas and bloating, to celiac disease, a serious autoimmune condition that can, if undiagnosed, result in a 4-fold increase in death. 2 Genetics alone cannot explain the rapid rise in gluten-related disorders, and experts believe that there must be an environmental trigger. There continues to be much debate about what that environmental trigger may be.

Some assert that a higher gluten content of modern wheat is to blame for the rising prevalence of gluten-related disorders. 3 But a 2013 review of data commissioned by the United States Department of Agriculture found no evidence to support this. 4 Others blame increased consumption of wheat overall, 4 age of wheat introduction, 5 cesarean birth, 6 breastfeeding duration, 7 or alterations in intestinal microflora. 8 All of these do offer some explanation, but they cannot completely account for the drastic increase in gluten sensitivities that we have seen in recent years.

Another possible environmental trigger may be the introduction of genetically modified organisms (GMOs) to the American food supply, which occurred in the mid-1990s. GMOs are created by a laboratory process that transfers genetic material into the DNA of an organism There are nine genetically modified (GM) food crops currently on the market: soy, corn, cotton (oil), canola (oil), sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya, and alfalfa. Notice that wheat is notone of these. Although wheat has been hybridized through natural breeding techniques over the years, it is not in fact a GMO.

Most GM crops are engineered to tolerate a weed killer called Roundup®, whose active ingredient is glyphosate. These crops, known as Roundup-Ready crops, accumulate high levels of glyphosate that remain in the food.  Corn and cotton varieties are also engineered to produce an insecticide called Bt-toxin. The Bt-toxin is produced in every cell of genetically engineered corn and ends up in corn chips, corn tortillas, and other ingredients derived from corn. A recent analysis of research suggests that Bt-toxin, glyphosate, and other components of GMOs, are linked to five conditions that may either initiate or exacerbate gluten-related disorders:

  1. Intestinal permeability
  2. Imbalanced gut bacteria
  3. Immune activation and allergies
  4. Impaired digestion
  5. Damage to the intestinal wall

Intestinal permeability

Gluten-related disorders are commonly accompanied by and possibly triggered by intestinal permeability, which is commonly referred to as “leaky gut.”9 Leaky gut occurs when gaps form between intestinal cells and large particles from the digestive tract enter the bloodstream, potentially triggering immune or allergic reactions. The Bt-toxin produced by genetically modified corn kills insects by punching holes in their digestive tracts, and a 2012 study confirmed that it punctures holes in human cells as well.10 Bt-toxin is present in every kernel of Bt corn, survives human digestion, and has been detected in the blood of 93% of pregnant women tested and 80% of their unborn fetuses.11 This “hole-punching toxin” may be a critical piece of the puzzle in understanding gluten-related disorders.

Imbalanced gut bacteria

Gluten-sensitive individuals, and especially those with celiac disease, also commonly have an imbalance in their gut flora.12,13,14,15 The reason that cesarean section increases risk 6 and breastfeeding decreases risk 7 for gluten sensitivity is likely due to their respective effects on microbial balance in the infant’s gut. 16 Glyphosate used on GM crops is not only an herbicide, but also a potent antibiotic.Even with minimal exposure, glyphosate can significantly reduce the population of beneficial gut bacteria and promote the overgrowth of harmful strains.17 18 An overgrowth of harmful bacteria can promote inflammation, leaky gut, and immune reactions, all of which are linked to gluten-related disorders.

News Release: GMOS Linked to Exploding Gluten Sensitivity Epidemic (FREE PDF)

Immune activation and allergies

Many people do not develop reactivity to gluten until later in life, which supports the notion that it can be triggered by environmental factors. The only study to date that has been able to effectively trigger an immunological shift to gluten sensitivity was done in mice in 2011. 19 The study showed that retinoic acid, a metabolite of vitamin A, activated a specific immune response to gluten under inflammatory conditions in the gut. It turns out that glyphosate, the primary herbicide used on GM crops, increases retinoic acid activity. 20 If glyphosate activates retinoic acid, and retinoic acid activates gluten sensitivity, eating GMOs soaked with glyphosate may play a role in the onset of glute-related disorders.

Bt-toxin may also activate the immune system. When mice were exposed to Bt-toxin, they not only mounted an immune response to it directly, but they subsequently reacted to foods that had not formerly triggered a response.21 There was something about the Bt-toxin that primed the immune system to become reactive to other, once benign, foods. If humans exposed to Bt-toxin react in a similar manner, eating GM corn could directly lead to the development of gluten or other food sensitivities.

Impaired digestion

Decreased digestive enzymes can create undigested food particles, contribute to the overgrowth of harmful bacteria, and promote symptoms of gluten-related disorders. Studies of mice eating Roundup Ready soy and fish exposed to glyphosate show that these compounds reduce digestive enzymes. 2223 All soybeans contain trypsin inhibitor, which blocks an important enzyme needed to digest protein, but Roundup Ready® soybeans contain as much as seven times more than non-GMO soy.24,25 The results of these studies suggest that genetically engineered foods may lead to serious digestive compromise.

Damage to the intestinal wall

A common result of gluten sensitivity is damage to the lining of the intestinal tract. Celiac disease results in flattening of the microvilli lining the walls of the intestine. Both Bt-toxin and glyphosate have produced structural damage to microvilli in animal studies; animals exposed to these substances developed microvilli that were broken off, discontinuous, or shortened. 26 23

Stay Away from GMOs

A clear explanation for the rising rate of gluten-related disorders remains elusive. Multiple factors interact, with no clear or original cause. But genetically modified foods and their primary chemical residue, glyphosate, may be an important piece of the puzzle. Whether GMOs are indeed a causative factor in the escalating trend of gluten sensitivity or merely an obstacle to cure is yet to be determined.

Many clinicians already prescribe non-GMO diets for their gluten-sensitive patients. Physicians and patients have reported improvement in their symptoms after eliminating GMOs from their diets. Internist, Emily Linder MD, says, “Based on my clinical experience, when I remove genetically modified foods as part of the treatment for gluten sensitivity, recovery is faster and more complete. I believe that GMOs in our diet contribute to the rise in gluten sensitivity in the U.S. population.”

Unfortunately, many people who discover they are gluten-sensitive actually increase their intake of GMOs because they switch from wheat products to corn products. With 88% of the U.S. corn crop genetically engineered, avoidance of GMOs in the gluten-free community presents a unique challenge to consumers.

The best way to avoid GMOs is to consult the NonGMOShoppingGuide.com or download the free iPhone app ShopNoGMO. Look for products with either the “Non-GMO Project Verified” or the “Certified Organic” seal. Avoid ingredients derived from the foods most likely to be genetically modified. These include soy, corn, cottonseed, canola, sugar, papaya from Hawaii or China, zucchini, and yellow squash.

If you have seen improvement in a gluten-related condition after eliminating GMOs from your diet, please email healthy@responsibletechnology.org to share your story.

If you have a friend or relative suffering from gluten sensitivity, ask them if they eat GMOs and forward this email to them!

Help us to reclaim a non-GMO food supply

Wheat Threatens All Humans, New Research Shows

Very interesting information. Not really shocked, I must say.

Bun

 

by David Perlmutter, MD

Bread lovers beware! Gluten-free diets may not just be a trendy choice but something everyone should follow. New research reveals that proteins in wheat may be detrimental to all humans.
“Gluten-free” seems to be appearing just about everywhere these days, from restaurant menus to grocery store shelves and even on cosmetics labels. And with good reason. The gluten-free market is exploding. Packaged Facts, a market research company estimated that the gluten-free market in the United States was $4.2 billion last year and predicts an expansion to $6.6 billion by 2017.In a recent Time Magazine article entitled: “Why We’re Wasting Billions on Gluten-Free Foods,” business writer Martha C. White puzzled over this seemingly baseless trend, stating: “As food fads go, though, this one’s not only enormous: It’s enormously expensive—and many of us paying a premium to avoid gluten are doing so without any legitimate medical reason.”The article goes on to describe how less than 1% of Americans suffer from celiac disease, an autoimmune disease triggered by gluten consumption and how as many as 1 in 16 Americans may have a significant sensitivity to gluten, a disease for which the term “non-celiac gluten sensitivity” was recently developed by anexpert panel of gluten researchers and clinicians.No doubt it is in the best interest of these two groups to avoid consuming gluten, a protein found in wheat as well as barley, rye, and spelt products. But is thestatistic that as many as 29% of Americans admit to trying to maintain a gluten-free diet simply an indication of their desire to remain trendy? If in fact only a small fraction of Americans actually have a medical condition exacerbated by gluten consumption, what could explain the overwhelming traction of the gluten-free movement?A Google search for gluten-free websites produces over 7.5 million returns with many of these sites populated by incredible testimonials of miraculous improvements following the adoption of a gluten-free diet in a wide range of medical issues including headaches, joint pain, skin disorders, epilepsy, depression, insomnia, and ADHD, to name a few. If we are to believe that only a small number of us should avoid gluten, does that relegate these personal triumphs from a dietary change to simply a placebo effect?

Good science would mandate that we should consider the possibility that something else may happen when a person chooses to eliminate wheat that may have nothing to do with reactivity to gluten.

While gluten makes up the lion’s share of protein in wheat, research reveals that modern wheat is capable of producing more than 23,000 different proteins, any one of which could trigger a potentially damaging inflammatory response. One protein in particular is wheat germ agglutinin (WGA). WGA is classified as alectin—a term for a protein produced by an organism to protect itself from predation.

All grains produce lectins, which selectively bind to unique proteins on the surfaces of bacteria, fungi, and insects. These proteins are found throughout the animal kingdom. One protein in particular for which WGA has an extremely high affinity is N-Acetylglucosamine. N-Acetylglucosamine richly adorns the casing of insects and plays an important role in the structure of the cellular walls of bacteria. More importantly, it is a key structural component in humans in a variety of tissues, including tendons, joint surfaces, cartilage, the lining of the entire digestive tract, and even the lining of the hundreds of miles of blood vessels found within each of us.

Scientific research is now giving us yet another reason to reconsider the merits of our daily bread.

It is precisely the ability of WGA to bind to proteins lining the gut that raises concern amongst medical researchers. When WGA binds to these proteins, it may leave these cells less well protected against the harmful effects of the gut contents.

WGA may also have direct toxic effects on the heart, endocrine, and immune systems, and even the brain. In fact, so readily does WGA make its way into the brain that scientists are actually testing it as a possible means of delivering medicines in an attempt to treat Alzheimer’s disease.

And again, the concern here is not just for a small segment of the population who happened to inherit susceptibility for sensitivity to gluten. This is a concern as it relates to all humans. As medical researcher Sayer Ji stated, “What is unique about WGA is that it can do direct damage to the majority of tissues in the human body without requiring a specific set of genetic susceptibilities and/or immune-mediated articulations. This may explain why chronic inflammatory and degenerative conditions are endemic to wheat-consuming populations even when overt allergies or intolerances to wheat gluten appear exceedingly rare.”

The gluten issue is indeed very real and threatening. But it now seems clear that lectin proteins found in wheat may harbor the potential for even more detrimental effects on human health. It is particularly alarming to consider the fact that there is a move to actually genetically modify wheat to enhance its WGA content.

Scientific research is now giving us yet another reason to reconsider the merits of our daily bread. The story of WGA’s potential destructive effects on human health is just beginning to be told. We should embrace the notion that low levels of exposure to any toxin over an extended period can lead to serious health issues. And this may well characterize the under-recognized threat of wheat consumption for all humans.

http://www.thedailybeast.com/articles/2013/12/10/wheat-threatens-all-humans-new-research-shows.html

Health, a personal journey

As I was standing in the check-out lane at my daily grocery stop, I realized that we are all so quick to judge others. This definitely includes health and the choices that we make. I caught myself as I stood there, comparing my groceries to the other people in line. I may not be normal, but I know that we all do it to a certain degree.
What I realized above all of this is, when I started this journey to better health, I had very little knowledge of SCD, Gluten Free or Paleo diets. We all have to learn slowly(if at all) and gain our confidence with new information. I had a friend a couple of years ago that started a paleo diet and I didn’t quite get it at the time, but have come to understand that it is our best chance for health and healing in our family moving forward. It seemed so foreign at the time but now, I appreciate the lessons that I learned from hearing about his diet back then. Thank you, Trevor!
We can be so hard on other people.
Why do we expect other people to know what we know? Do what we do?
We are each on our own journey. I can’t help but think that fights, arguments and wars could be avoided if we understood this better, when dealing with people.
This article shows how even the food industry is on a learning to make better choices.

Wheat producers

Wheat threatens all humans

Another friend of mine confirms that she too, judges other people and their grocery choices. Vegecation!

Heart surgeon comes clean on real cause of heart disease

image

We physicians with all our experience, know how and authority often acquire a rather large selfishness that tends to make it hard to accept we are wrong. So, here it is. I openly admit to being mistaken. As a heart surgeon with 25 years experience, having done more than 5,000 open-heart surgeries, today is my day to right the wrong with medical and scientific proof.

I trained for many years with other prominent physicians labelled “opinion makers.” Bombarded with scientific literature, continually attending education seminars, we opinion makers insisted heart disease resulted from the simple fact of elevated blood cholesterol.

The only accepted therapy was prescribing medications to lower cholesterol and a diet that severely restricted fat intake. The latter of course we insisted would lower cholesterol and heart disease. Deviations from these recommendations were considered heresy and could quite possibly result in malpractice.

It Is Not Working!

These recommendations are no longer scientifically or morally defensible. The discovery a few years ago that inflammation in the artery wall is the real cause of heart disease is slowly leading to a paradigm shift in how heart disease and other chronic ailments will be treated.

The long-established dietary recommendations have created epidemics of obesity and diabetes, the consequences of which dwarf any historical plague in terms of mortality, human suffering and dire economic consequences.

Despite the fact that 25% of the population takes expensive statin medications and despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.

Statistics from the American Heart Association show that 75 million Americans currently suffer from heart disease, 20 million have diabetes and 57 million have pre-diabetes. These disorders are affecting younger and younger people in greater numbers every year.

Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes. Without inflammation, cholesterol would move freely throughout the body as nature intended. It is inflammation that causes cholesterol to become trapped.

Inflammation is not complicated — it is quite simply your body’s natural defence to a foreign invader such as a bacteria, toxin or virus. The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders. However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process,a condition occurs called chronic inflammation. Chronic inflammation is just as harmful as acute inflammation is beneficial.

What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body? Well, smokers perhaps, but at least they made that choice willfully.

The rest of us have simply followed the recommended mainstream diet that is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels. This repeated injury creates chronic inflammation leading to heart disease, stroke, diabetes and obesity.

Let me repeat that: The injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine.

What are the biggest culprits of chronic inflammation? Quite simply, they are the overload of simple, highly processed carbohydrates (sugar, flour and all the products made from them) and the excess consumption of omega-6 vegetable oils like soybean, corn and sunflower that are found in many processed foods.

Take a moment to visualize rubbing a stiff brush repeatedly over soft skin until it becomes quite red and nearly bleeding. you kept this up several times a day, every day for five years. If you could tolerate this painful brushing, you would have a bleeding, swollen infected area that became worse with each repeated injury. This is a good way to visualize the inflammatory process that could be going on in your body right now.

Regardless of where the inflammatory process occurs, externally or internally, it is the same. I have peered inside thousands upon thousands of arteries. A diseased artery looks as if someone took a brush and scrubbed repeatedly against its wall. Several times a day, every day, the foods we eat create small injuries compounding into more injuries, causing the body to respond continuously and appropriately with inflammation.

While we savor the tantalizing taste of a sweet roll, our bodies respond alarmingly as if a foreign invader arrived declaring war. Foods loaded with sugars and simple carbohydrates, or processed with omega-6 oils for long shelf life have been the mainstay of the American diet for six decades. These foods have been slowly poisoning everyone.

How does eating a simple sweet roll create a cascade of inflammation to make you sick?

Imagine spilling syrup on your keyboard and you have a visual of what occurs inside the cell. When we consume simple carbohydrates such as sugar, blood sugar rises rapidly. In response, your pancreas secretes insulin whose primary purpose is to drive sugar into each cell where it is stored for energy. If the cell is full and does not need glucose, it is rejected to avoid extra sugar gumming up the works.

When your full cells reject the extra glucose, blood sugar rises producing more insulin and the glucose converts to stored fat.

What does all this have to do with inflammation? Blood sugar is controlled in a very narrow range. Extra sugar molecules attach to a variety of proteins that in turn injure the blood vessel wall. This repeated injury to the blood vessel wall sets off inflammation. When you spike your blood sugar level several times a day, every day, it is exactly like taking sandpaper to the inside of your delicate blood vessels.

While you may not be able to see it, rest assured it is there. I saw it in over 5,000 surgical patients spanning 25 years who all shared one common denominator — inflammation in their arteries.

Let’s get back to the sweet roll. That innocent looking goody not only contains sugars, it is baked in one of many omega-6 oils such as soybean. Chips and fries are soaked in soybean oil; processed foods are manufactured with omega-6 oils for longer shelf life. While omega-6′s are essential -they are part of every cell membrane controlling what goes in and out of the cell — they must be in the correct balance with omega-3′s.

If the balance shifts by consuming excessive omega-6, the cell membrane produces chemicals called cytokines that directly cause inflammation.

Today’s mainstream American diet has produced an extreme imbalance of these two fats. The ratio of imbalance ranges from 15:1 to as high as 30:1 in favor of omega-6. That’s a tremendous amount of cytokines causing inflammation. In today’s food environment, a 3:1 ratio would be optimal and healthy.

To make matters worse, the excess weight you are carrying from eating these foods creates overloaded fat cells that pour out large quantities of pro-inflammatory chemicals that add to the injury caused by having high blood sugar. The process that began with a sweet roll turns into a vicious cycle over time that creates heart disease, high blood pressure, diabetes and finally, Alzheimer’s disease, as the inflammatory process continues unabated.

There is no escaping the fact that the more we consume prepared and processed foods, the more we trip the inflammation switch little by little each day. The human body cannot process, nor was it designed to consume, foods packed with sugars and soaked in omega-6 oils.

There is but one answer to quieting inflammation, and that is returning to foods closer to their natural state. To build muscle, eat more protein. Choose carbohydrates that are very complex such as colorful fruits and vegetables. Cut down on or eliminate inflammation- causing omega-6 fats like corn and soybean oil and the processed foods that are made from them.

One tablespoon of corn oil contains 7,280 mg of omega-6; soybean contains 6,940 mg. Instead, use olive oil or butter from grass-fed beef.

Animal fats contain less than 20% omega-6 and are much less likely to cause inflammation than the supposedly healthy oils labelled polyunsaturated. Forget the “science” that has been drummed into your head for decades. The science that saturated fat alone causes heart disease is non-existent. The science that saturated fat raises blood cholesterol is also very weak. Since we now know that cholesterol is not the cause of heart disease, the concern about saturated fat is even more absurd today.

The cholesterol theory led to the no-fat, low-fat recommendations that in turn created the very foods now causing an epidemic of inflammation. Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat in favor of foods high in omega-6 fats. We now have an epidemic of arterial inflammation leading to heart disease and other silent killers.

What you can do is choose whole foods your grandmother served and not those your mom turned to as grocery store aisles filled with manufactured foods. By eliminating inflammatory foods and adding essential nutrients from fresh unprocessed food, you will reverse years of damage in your arteries and throughout your body from consuming the typical American diet.

By Dr. Dwight Lundell

Read more http://www.tunedbody.com/heart-surgeon-declares-really-causes-heart-illness/#

Shot? Or not?

Growing up in the 70’s and 80’s, we were’nt given a choice and neither were our parents. Whatever your doctor told you to do was taken as gospel. In this day and age we(or at least alot of people) have come to understand that all doctors are human. There is so much to learn. There are so many sources of information available to us. Big business has a hand in everything.
Vaccination Big Pharma
Being human is to question.
Another interesting perspective.

5 reasons to FEAR Jenny McCarthy

Both sides of this debate use fear to convince you that their view is correct. Our governments , the health system and doctors have a stronger voice than any activist. These parties are also bowing to fear from the manufacturers of the vaccines. The governments purchase these vaccines because if you can control something shouldn’t you?
I know who benefits financially more than any activist who speaks out against vaccines…the manufacturers of the plethora of vaccines that we “should” take.
Making decisions for our children are not easy. Not every decision made by big business or government is going to be right for every family.
It is our duty to educate, invest and learn as much as we can. We can empower our families with more information than any generation before us. Is government always making the best decisions for us?
From my perspective, no!
So how can anyone just follow without considering another option?

WHY WOMEN IN CHINA DO NOT GET BREAST CANCER

WHY WOMEN IN CHINA DO NOT GET BREAST CANCER – By Prof. Jane Plant, PhD, CBE

I had no alternative but to die or to try to find a cure for myself. I am a scientist – surely there was a rational explanation for this cruel illness that affects one in 12 women in the UK ?

I had suffered the loss of one breast, and undergone radiotherapy. I was now receiving painful chemotherapy, and had been seen by some of the country’s most eminent specialists. But, deep down, I felt certain I was facing death. I had a loving husband, a beautiful home and two young children to care for. I desperately wanted to live.

Fortunately, this desire drove me to unearth the facts, some of which were known only to a handful of scientists at the time.

Anyone who has come into contact with breast cancer will know that certain risk factors – such as increasing age, early onset of womanhood, late onset of menopause and a family history of breast cancer – are completely out of our control. But there are many risk factors, which we can control easily.

These “controllable” risk factors readily translate into simple changes that we can all make in our day-to-day lives to help prevent or treat breast cancer. My message is that even advanced breast cancer can be overcome because I have done it.

The first clue to understanding what was promoting my breast cancer came when my husband Peter, who was also a scientist, arrived back from working in China while I was being plugged in for a chemotherapy session.

He had brought with him cards and letters, as well as some amazing herbal suppositories, sent by my friends and science colleagues in China .

The suppositories were sent to me as a cure for breast cancer. Despite the awfulness of the situation, we both had a good belly laugh, and I remember saying that this was the treatment for breast cancer in China , then it was little wonder that Chinese women avoided getting the disease.

Those words echoed in my mind. Why didn’t Chinese women in China get breast cancer? I had collaborated once with Chinese colleagues on a study of links between soil chemistry and disease, and I remembered some of the statistics.

The disease was virtually non-existent throughout the whole country. Only one in 10,000 women in China will die from it, compared to that terrible figure of one in 12 in Britain and the even grimmer average of one in 10 across most Western countries. It is not just a matter of China being a more rural country, with less urban pollution. In highly urbanized Hong Kong , the rate rises to 34 women in every 10,000 but still puts the West to shame.

The Japanese cities of Hiroshima and Nagasaki have similar rates. And remember, both cities were attacked with nuclear weapons, so in addition to the usual pollution-related cancers, one would also expect to find some radiation-related cases, too.

The conclusion we can draw from these statistics strikes you with some force. If a Western woman were to move to industrialized, irradiated Hiroshima , she would slash her risk of contracting breast cancer by half. Obviously this is absurd. It seemed obvious to me that some lifestyle factor not related to pollution, urbanization or the environment is seriously increasing the Western woman’s chance of contracting breast cancer.

I then discovered that whatever causes the huge differences in breast cancer rates between oriental and Western countries, it isn’t genetic.

Scientific research showed that when Chinese or Japanese people move to the West, within one or two generations their rates of breast cancer approach those of their host community.

The same thing happens when oriental people adopt a completely Western lifestyle in Hong Kong . In fact, the slang name for breast cancer in China translates as ‘Rich Woman’s Disease’. This is because, in China , only the better off can afford to eat what is termed ‘ Hong Kong food’.

The Chinese describe all Western food, including everything from ice cream and chocolate bars to spaghetti and feta cheese, as “Hong Kong food”, because of its availability in the former British colony and its scarcity, in the past, in mainland China .

So it made perfect sense to me that whatever was causing my breast cancer and the shockingly high incidence in this country generally, it was almost certainly something to do with our better-off, middle-class, Western lifestyle.

There is an important point for men here, too. I have observed in my research that much of the data about prostate cancer leads to similar conclusions.

According to figures from the World Health Organization, the number of men contracting prostate cancer in rural China is negligible, only 0.5 men in every 100,000. In England , Scotland and Wales , however, this figure is 70 times higher. Like breast cancer, it is a middle-class disease that primarily attacks the wealthier and higher socio-economic groups, those that can afford to eat rich foods.

I remember saying to my husband, “Come on Peter, you have just come back from China . What is it about the Chinese way of life that is so different?”

Why don’t they get breast cancer?’
We decided to utilize our joint scientific backgrounds and approach it logically.

We examined scientific data that pointed us in the general direction of fats in diets.
Researchers had discovered in the 1980s that only l4% of calories in the average Chinese diet were from fat, compared to almost 36% in the West.
But the diet I had been living on for years before I contracted breast cancer was very low in fat and high in fiber.

Besides, I knew as a scientist that fat intake in adults has not been shown to increase risk for breast cancer in most investigations that have followed large groups of women for up to a dozen years.
Then one day something rather special happened. Peter and I have worked together so closely over the years that I am not sure which one of us first said: “The Chinese don’t eat dairy produce!” It is hard to explain to a non-scientist the sudden mental and emotional ‘ buzz’ you get when you know you have had an important insight. It’s as if you have had a lot of pieces of a jigsaw in your mind, and suddenly, in a few seconds, they all fall into place and the whole picture is clear.

Suddenly I recalled how many Chinese people were physically unable to tolerate milk, how the Chinese people I had worked with had always said that milk was only for babies, and how one of my close friends, who is of Chinese origin, always politely turned down the cheese course at dinner parties.

I knew of no Chinese people who lived a traditional Chinese life who ever used cow or other dairy food to feed their babies. The tradition was to use a wet nurse but never, ever, dairy products.

Culturally, the Chinese find our Western preoccupation with milk and milk products very strange. I remember entertaining a large delegation of Chinese scientists shortly after the ending of the Cultural Revolution in the 1980s.

On advice from the Foreign Office, we had asked the caterer to provide a pudding that contained a lot of ice cream. After inquiring what the pudding consisted of, all of the Chinese, including their interpreter, politely but firmly refused to eat it, and they could not be persuaded to change their minds.

At the time we were all delighted and ate extra portions!

Milk, I discovered, is one of the most common causes of food allergies . Over 70% of the world’s population are unable to digest the milk sugar, lactose, which has led nutritionists to believe that this is the normal condition for adults, not some sort of deficiency. Perhaps nature is trying to tell us that we are eating the wrong food.

Before I had breast cancer for the first time, I had eaten a lot of dairy produce, such as skimmed milk, low-fat cheese and yogurt. I had used it as my main source of protein. I also ate cheap but lean minced beef, which I now realized was probably often ground-up dairy cow.

In order to cope with the chemotherapy I received for my fifth case of cancer, I had been eating organic yogurts as a way of helping my digestive tract to recover and repopulate my gut with ‘good’ bacteria.

Recently, I discovered that way back in 1989 yogurt had been implicated in ovarian cancer. Dr Daniel Cramer of Harvard University studied hundreds of women with ovarian cancer, and had them record in detail what they normally ate. Wish I’d been made aware of his findings when he had first discovered them.
Following Peter’s and my insight into the Chinese diet, I decided to give up not just yogurt but all dairy produce immediately. Cheese, butter, milk and yogurt and anything else that contained dairy produce – it went down the sink or in the rubbish.
It is surprising how many products, including commercial soups, biscuits and cakes, contain some form of dairy produce. Even many proprietary brands of margarine marketed as soya, sunflower or olive oil spreads can contain dairy produce
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I therefore became an avid reader of the small print on food labels.

Up to this point, I had been steadfastly measuring the progress of my fifth cancerous lump with callipers and plotting the results. Despite all the encouraging comments and positive feedback from my doctors and nurses, my own precise observations told me the bitter truth.

My first chemotherapy sessions had produced no effect – the lump was still the same size.
Then I eliminated dairy products. Within days, the lump started to shrink.

About two weeks after my second chemotherapy session and one week after giving up dairy produce, the lump in my neck started to itch. Then it began to soften and to reduce in size. The line on the graph, which had shown no change, was now pointing downwards as the tumor got smaller and smaller.

And, very significantly, I noted that instead of declining exponentially (a graceful curve) as cancer is meant to do, the tumor’s decrease in size was plotted on a straight line heading off the bottom of the graph, indicating a cure, not suppression (or remission) of the tumor.

One Saturday afternoon after about six weeks of excluding all dairy produce from my diet, I practiced an hour of meditation then felt for what was left of the lump. I couldn’t find it. Yet I was very experienced at detecting cancerous lumps – I had discovered all five cancers on my own. I went downstairs and asked my husband to feel my neck. He could not find any trace of the lump either.

On the following Thursday I was due to be seen by my cancer specialist at Charing Cross Hospital in London . He examined me thoroughly, especially my neck where the tumor had been. He was initially bemused and then delighted as he said, “I cannot find it.” None of my doctors, it appeared, had expected someone with my type and stage of cancer (which had clearly spread to the lymph system) to survive, let alone be so hale and hearty.

My specialist was as overjoyed as I was. When I first discussed my ideas with him he was understandably skeptical. But I understand that he now uses maps showing cancer mortality in China in his lectures, and recommends a non-dairy diet to his cancer patients.

I now believe that the link between dairy produce and breast cancer is similar to the link between smoking and lung cancer. I believe that identifying the link between breast cancer and dairy produce, and then developing a diet specifically targeted at maintaining the health of my breast and hormone system, cured me.

It was difficult for me, as it may be for you, to accept that a substance as ‘natural’ as milk might have such ominous health implications. But I am a living proof that it works and, starting from tomorrow, I shall reveal the secrets of my revolutionary action plan.

Extracted from Your Life in Your Hands, by Professor Jane Plan

Parental guilt

We all feel guilty for some of our decisions we make regarding our children! Is there any benefit for the child or the parent?
I’m pretty sure you’re still with me here.
Over the last couple of weeks, I have been thinking about some of the things that we do for/to our kids so that we can feel less guilty for having to make those hard decisions for our children.
Recently I met a women that has similar food restrictions in her family, as we do in our home. She was telling us how, many years ago she was feeling sorry(guilty) that her child had so many restrictions on thier diet. She let them have a sandwich(the child is celiac and SCD as well) and this created many months of undesirable consequences for the child and more guilt for he parent!
I have felt the same way many times, just wondering if it is all worth it. When your friends and family scauf at you because you say stuff like “our child can’t have sugar”. They say stuff like “what candy can they have?” like you didn’t spend years with your child in pain and years of frustration trying to figure a way for them NOT to hurt! Like having sugar and cookies are the answer! Yeah, just a little of that @#it that we have all been eating for years seems to be making everyone so healthy! Don’t you think that if we didn’t really need to do this we wouldn’t?
What about those people that “cheat” as they call it?
With celiac disease I don’t see the same consequences as having that pancake breakfast when you are following weight watchers or something like it. So called, cheating is in a sense, poisoning your body and just not seeing the results for a long time. Some parents let their kids “cheat” every so often, obviously out of guilt!
Are we not here to help our children learn lessons?
Just because they are hard decisions doesn’t mean that you should feel guilty.
I urge you to not fall into that trap. It is harder to do the right thing on all accounts, but our world will soon include celiac disease and SCD the same way it has started to understand peanut allergies. Our children will be making waves and demanding choices that fit their needs.
I just finished hosting one of my best Thanksgiving dinners ever! I’m less boasting, more grateful for some of the great ideas that I have gathered from various websites plus some trial and error. http://www.againstallgrain.com/ and http://www.elanaspantry.com/ have been such a blessing for my family. When I here from others in our community and the struggles that they face with family members or friends not empathizing, I cringe at how hard this is for the parents. We have worked very hard to help our daughter to be able to understand her own body so that she will be able to tell people, with confidence, that she may not be able to eat the same way! I am grateful and blessed for every hurdle that we face, so we can learn and teach on the way to a stronger family as a whole.
We certainly all start our parental journey trepidatiously making mistakes, but hoping to learn and be better tomorrow. I’ve caught myself being critical and it sure is destructive. Be good to eachother and be good to yourself. This is valuable as a lesson to your children as much as any other subject.
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Hello world!

I am eager to share our experiences from our family thus far! I hope to help many families to shorten their own learning curve. We are, by no means, experts, but we know our family better than anyone else. That goes for any doctor or medical practitioner. We have learned that you need to search for yourself and not to take an unfavorable answer at face value.
I am looking forward to sharing this journey with you!
Peace be with you.

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