Gamma-Tocopherol - Vitamin E in its proper form that does you good

Mixed tocopherol E vitamin complexes are used in the Gerson Therapy and are essential for skin, eyes, and membrane function. The readily available acetate E is junk, stay away from it. Most vitamin is the acetate form and you have to really hunt and look for the mixed tocopherol blend. Buy that. It's the real deal. Like fake niacin, acetates are stripped of their properties making it a dead vitamin. Niacimide is fake niacin, it does not work, and is pointless to take.

Modern Big Pharma has created whole sets of useless vitamin molecules the body cannot use and does nothing. Get an education on these fakes and find the real thing, or perish for lack of knowledge.

It's up to you to educate yourself on these issues.

http://www.nutritiondynamics.com/nutrinews/marchapril/Gamma_Tocopherol.htm

The Food Served in Restaurants

Nick Bradley

The Food Served in Restaurants

For most people owning a restaurant is a point of pride. The building, the experience, and the food are all due to the creativity of the owner which gives the person a lot to take pride in. And of course it’s nice to think of all the people who enjoy themselves in the establishment. But what if the food was hurting them? And then what if the people who frequented the restaurant learned of the illnesses being caused by the bad food? This is why many food serving establishments across the nation are switching to whole and healthy organic foods.

All across the nation people have been doing their own research about what is and isn’t healthy for them to eat. Back in the 1950’s, before the revolution of free speech and thought, people believed everything the advertisements were telling them about the food they were eating. One of the worst offenders was Wonder Bread and their famous slogan, “Helps build strong bodies 12 ways” (Ads Museum). It was later revealed that many of the major products people believed were safe for them to eat were actually hurting them. There were even lawsuits that lead to the truth in advertisement laws that are now in place today. In America today when a person goes into the supermarket, if the food is not labeled as organic then as a rule it is genetically modified (GMO). The problem with GMO foods is that they are unnatural and very harmful for the body as writes this Ban-GMO author, “There are no commercially available GMO foods with improved nutritional value. Currently available GM foods are no better and in some cases are less nutritious than natural foods” (BanGMFoods.org). In fact studies currently show that GMO food is the cause for an increase in illness rates throughout the populations in which GMO foods was made the standard. Scientists and researchers all over the world are finding that eating whole and healthy organic foods will actually cure most illnesses! Even the great and terrible beast of cancer finds its match with the Gerson Therapy which relies wholly on organic fruits and vegetables.

More and more in the country today many restaurant businesses are going out of business because people simply would rather eat somewhere healthier. Quickly the majority of the population is becoming aware that they don’t want to eat GMO foods and are going only to places that serve organic and healthy foods now. The whole organic and raw foods life style is reaching a peak in the trending cycle on the business markets of the world, people no longer wish to poison themselves and call it food. In the economy that America is currently experiencing, this is great news. Most if not all of the farms in America that produce GMO foods are owned and operated by large corporations and their affiliates, such as Monsanto. Too many of the family owned farms and food providers of America have been strong armed into Monsanto’s umbrella of control or shut down and out completely. If everyone stops paying good money for poor quality food such as GMO foods, then Monsanto will have no one to sell their food to, and then the way will be opened up for thousands of jobs all across America. Many of America’s entrepreneurs have already begun taking part in the vast amounts of money to be made by buying and selling organic and healthy products and foods. Clearly there is a demand and clearly there is a supply.

Starting in the time of World War II, in concordance with the invention of the microwave, governments and large food companies began using Iodine Radiation to “cleanse” the food. The only problem with this practice, is that it effectively kills whatever nutrition was in the food and it now becomes little more than empty food. This method of treating food to “preserve” them has become common practice with all GMO foods processed or used on American soil. There has been a serious decline in the health of the average American since World War II. The studies that are raging across all media platforms combined with the studies of GMO foods shows that what can be referred to as “modern foods” are seriously harming the health of the general population that may or may not know better when they consume these products. It is left to the reader to discern why these harmful foods are now the standard in America and all these studies are being ignored by the FDA (Food and Drug Administration) when in Europe these food practices are banned for their negative impact on the health of the general population.

In America today it is widely known that Fast Food is regarded generally unhealthy thanks to films such as Super Size Me, but this is just a piece of the pie so to speak. Studies currently show that by switching to a purely organic diet causes health decay to not only stop, but completely reverse and a healing cycle is then naturally induced within the body. This is to say that all the foods a person may eat can still be cooked, but the food and the preparation must be purely organic. Many Americans never really think about where cancer came from. It is widely assumed that cancer and general health decay in the population was always plaguing the human race. The question then stands, why hasn’t the human race “evolved” to “adapt” to these fatally serious issues? The truth is that Cancer and relative overall health decay started when human populations were subjected to radiation and genetically altered food as well as food made from substitute chemicals. Scientists in Europe concur that the very act of eating meat lowers the human immune system substantially. The rate for which a reversal of health decay occurs greatly increases when the diet is that of purely organic but by eating vegetarian. This health cycle rate may be furthermore increased according to the Gerson Cancer Therapy by drinking daily juices in which the fruits and vegetables necessary for a healthy diet are juiced and drank so that the super nutritious enzymes may be absorbed by the body at an accelerated rate.

There has been a decent decline in cancer rates since about 1990 in which health awareness started to spread on a main stream basis. The author doesn’t intend to suggest any notions of any form of conspiracy or some such train of thought, however prevalent or obvious these notions may be. The very purpose is to show how serving organic foods in a business environment would promote great tasting food, general health of the patrons, and good profits to be had by doing so. The restaurant owners of America in the world today need to become health aware, because the general American population is becoming aware at a steadily increasing rate.

The FDA currently allows for a certified organic foods to be sold for more than their GMO counterparts. This allows for greater profits to be reaped from the use of organic foods in a business setting. The general population that is knowledgeable is general health practices is willing to pay more for organic healthy food as well. That is why many restaurants all over America are switching to organic foods, even grocery stores have organic sections within their shops now. These current trends show a market that can be easily accessed but would be much harder to corner. This promotes the traditional American free market ideal and allows for small business opportunity while creating more and more jobs as people break free of the chains of corporate GMO food processing and invest in local pure organic foods.

Psalms 69: 9-10

For the zeal of thine house has eaten me up; and the reproaches of them that reproached thee are fallen upon me.

When I wept and chastened my soul with fasting, that was my reproach.

Amino Acids - Protein

Protein is made out of nitrogen-containing molecules called amino acids. They are the basic building material for all living cells. Every cell in our body needs protein to stay alive. Proteins are necessary for tissue repair and constructing new tissues to replace dead cells.




Your muscles, hair, nails, skin and eyes are made of proteins. So are the cells that make up all the organs in your body system - nerves, lungs, liver, kidneys, heart, brain and your sex glands.



Amino acids are the building blocks of protein. When you consume protein, it is broken down into various amino acids and transported throughout your body through your blood. Your cells then pick and choose the amino acids that they need to construct new body tissues, blood cells, enzymes, hormones, etc.



There are 25 different amino acids that piece together to make various proteins for different use, like letters of the alphabet, each serving its own purpose. Of these, 8 are essential amino acids that are like the vowels. Just as you cannot form words without the vowels, you cannot build complete proteins without these essential amino acids.

http://www.juicing-for-health.com/amino-acids-protein.html

Understanding Harmful Fats

Vegetable Oils




Polyunsaturated oils, which include vegetable oils like corn, soy, linola and canola are beneficial on their own. However, by making them into cooking oils, they are heavily refined and processed, rendering them rancid and toxic. For a long time now, these cooking oils have been mistakenly regarded as the "healthier" choice, but experts have now pointed out that this is a fatal mistake.



After refining and processing, these beneficial oils become oxidized as they get exposed to heat from the processing, resulting in the formation of trans-fat and damaging free radicals (this is a process called hydrogenation).



The truth is, coconut oil which have been regarded as unhealthy is the better choice for cooking. Unlike most unsaturated oils, coconut oil does not turn toxic when cooked.



Other alternatives are virgin (or extra virgin) olive oil for light cooking or sauteing, or grapeseed oil for high heat cooking.





http://www.juicing-for-health.com/harmful-foods.html#White-Flour

Nutrition thieves

Milk and dairy products: robs zinc and calcium



Trans-fat and saturated fats: interferes with enzymes activities



Sugar: increases copper deficiency and leaches magnesium which are excreted in the urine



Sodium: constantly depletes magnesium and potassium from the body



Phosphates: is an essential mineral but large amounts from processed foods cause the digestive tract to be sluggish, thus preventing absorption of vitamins and minerals



Pesticides: interferes with the body's ability to use vitamin B6



Free radicals: deteriorates the body's immune and defense system

Fat, Sick & Nearly Dead

http://www.moviesdatacenter.com/Movies/Fat-Sick-And-Nearly-Dead-2010.html

Don's Homemade Vegetarian Bisquits

Me and the boys LOVE these bisquits and here is a recipe we found in a old 1960s outdoor cooking book, modified to vegetarian stds. They come out fluffy, light, and are delicious. Use organic ingredients whenever possible; the food really pops, tastes great, and you don't get pesticides or animal growth hormones. This is a very cheap way to feed four people or less and is a great morning food for hungry children. Ready made bisquit dough is quite expensive in the US - often 3 to 5 dollars for less than a dozen bisquits. Homemade costs about 75 cents per dozen and has no additives, poisons, fluorine, or other harmful ingredients so common to items sold in stores today. When you look at the ingredients list on store bought bisquits, it's a mile long of very often toxic elements that have zero business being in our food chain.

Try and find cage-free, vegetarian feed brown eggs. The taste difference is amazing, and so is its energetic levels. Franken eggs have a chemical aftertaste, and these days, don't even taste like eggs any more. The shell walls are very thin and have defects. Hens that are fed properly, like before bio-engineering, and can hunt and peck, have strong egg shells, taste great, and do not leave a chemical aftertaste in your mouth. You are what you eat. Remember that.

Your sugar should be pesticide free organic cane sugar. Your body absorbs it in under 20 minutes. HFCS takes 3 to 4 hours to absorb and gives your body a franken sugar molecule it cannot process, causing diabetes. HFCS is evil and should be banned from the world food supply.

INGREDIENTS:

2 cups of sifted flour
1/2 teaspoon of sea salt, fine
2 teaspoons of baking powder (make sure this is organic because non-organic has aluminum in it and that stuff will turn your brain into mush. Think alzheimer's disease)
2 tablespoons of cane sugar, fine grain
1/4 cup of light cold pressed olive oil
1/2 cup of distilled water or low fat raw milk
1 organic, range free, vegan egg

making the makings:

Preheat oven to 400 degrees F.

Take all the dry ingredients and combine them well in a big bowl and mix them thoroughly with a wisker. In a measuring cup of the olive oil, gently beat in one egg until mixed - add this to the dry ingredients, slowly and gently mixing until you get little balls of sticky but floury mix. Then, slowly add the water (mixed with a little cream or half and half to thicken it) or low fat milk until you get a very sticky mess. Refrain from kneeding on a board. You want a very gooey, sticky mess.

On a cookie pan covered with foil, scoop out lemon sized dollops of mixture onto the pan. You should get about a dozen dollops. Place in oven. Bake for 15 minutes.

Mmmmm.... Low cal and fluffy.

You can open them up and add jam or whatever and make a small sandwich.

Enjoy!

Understanding our Digestive Enzymes

http://www.juicing-for-health.com/enzymes.html

Shock finding: More than 75 percent of all 'honey' sold in grocery stores contains no honey at all

More than three-fourths of the honey sold in U.S. grocery stores isn't exactly what the bees produce, according to testing done exclusively for Food Safety News.




The results show that the pollen frequently has been filtered out of products labeled "honey."

The removal of these microscopic particles from deep within a flower would make the nectar flunk the quality standards set by most of the world's food safety agencies.


The food safety divisions of the World Health Organization, the European Commission and dozens of others also have ruled that without pollen there is no way to determine whether the honey came from legitimate and safe sources.

http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/

Court documents reveal LA County prosecutor Kelly Sakir used infiltration agents, hidden cameras, extreme surveillance to target Rawesome Foods

Examples of government-sponsored terrorism against innocent Americans continue to pour in to NaturalNews, and no case better demonstrates it than the Rawesome Foods raid and the ongoing persecution of its organizers. In court proceedings last Thursday, LA County prosecutor Kelly Sakir turned over 1,097 pages of "discovery" documents to the defendants' attorneys, revealing an utterly astonishing campaign of spying, surveillance, and entrapment that has targeted Rawesome Foods for at least the last two years.

http://www.naturalnews.com/033822_Kelly_Sakir_Rawesome_Foods.html





Learn more: http://www.naturalnews.com/033822_Kelly_Sakir_Rawesome_Foods.html#ixzz1aOaeR1pF

be careful who you buy your organic food from

Juice your carrots and LIVE!

You may have heard of people "turning orange" from drinking carrot juice. Here's an explanation derived from a book written by Juicing Guru the late Dr Norman Walker, "Fresh Vegetable and Fruit Juices". On page 27 it says:




Intestinal and liver diseases are sometimes due to a lack of certain of the elements contained in properly prepared raw carrot juice. When this is the case, then a noticeable cleaning up of the liver may take place, and the material which was clogging it may be found to dissolve. Frequently, this is released so abundantly that the intestinal and urinary channels are inadequate to care for this overflow, and in a perfectly natural manner it is passed into the lymph for elimination from the body by means of the pores of the skin. This material has a distinctly orange or yellow pigment and while it is being so eliminated from the body will sometimes discolor the skin. Whenever such a discoloration takes place after drinking carrot or other juices, it is an indication that the liver is getting a well-needed cleansing.



It is NOT the carrot juice itself nor the carotene that comes through the skin, as this discoloration will take place even if the juice is filtered to the point of clearing it of all color pigment. It is just as practical an impossibility for the carrot pigment itself to come through the skin as it would be for the red pigment of the beet to turn the body red or the chlorophyll of the green vegetables to paint the skin green from within.



learn more at
http://www.juicing-for-health.com/carrot-nutrition.html

Food Lies

If there's one thing in the world the food industry is dead set against, it's allowing you to actually maintain some level of control over what you eat. See, they have this whole warehouse full of whatever they bought last week when they were drunk that they need to get rid of -- and they will do so by feeding it all to you. And it doesn't matter how many pesky "lists of ingredients" and consumer protections stand between you and them.



http://www.cracked.com/article_19433_the-6-most-horrifying-lies-food-industry-feeding-you.html

ConAgra sued for label fraud, GMO oils labeled 100% Natural

http://www.naturalnews.com/033503_ConAgra_cooking_oils.html

Aspartame: Sweet Misery A Poisoned World - FULL LENGTH

http://youtu.be/DJ0lEZQF1-Y

Pineapple

Nutritional Benefits




Pineapple is loaded with vitamin C, B1 and smaller amounts of B2, B3, B5 and B6. It is also an excellent source of manganese, copper, magnesium, potassium, beta-carotene, folic acid, and dietary fiber.



Perhaps, the most outstanding feature of pineapple is its amount of bromelain content. Bromelain is an enzyme that has many uses for our body.



Bromelain in pineapple has the special ability to help our body balance and neutralize fluids so that it's neither too alkaline nor too acidic. It also stimulates hormonal secretions in the pancreas that aids digestion.



To top







Health Benefits



Bromelain in pineapple is a protein-digesting enzyme which also effectively reduce inflammation and swelling. So drink fresh pineapple juice and say goodbye to all your pains.



Digestion: After a heavy meaty meal, drink pineapple juice, as the protein-digesting enzymes help do the extra work of digesting for you.



Inflammatory conditions: As pineapple juice causes an anti-inflammatory effect, drinking this yellow juice can relief sufferers of much pain in the following inflammatory conditions:



Carpal tunnel syndrome

Gout

Rheumatoid arthritis

Osteoarthritis

Injuries

Surgeries

Etc.

Respiratory conditions: Bromelain helps to break down and dissolve excessive mucus, providing much relief to sufferers of asthma, bronchitis, pneumonia and sinusitis. It would also help tremendously if you reduced your intake of harmful foods, as mucus are formed mostly from consumption of these foods.



Sore Throat: Drinking pineapple juice significantly reduces the soreness and redness in the throat.



To top







Consumption Tips



Choose pineapples that are nicely golden with fragrant aroma and that are heavy. Check that the bottom stem is not decayed or has moldy spots.



Few hours before you plan to eat the pineapple, cut off the crown and then turn the fruit upside down on a plate and leave in the fridge. The sweetness of the juice which is at the bottom of the pineapple will be nicely distributed throughout the entire fruit when turned over!



If you find the taste of the pineapple to be too acidic, sprinkle a little lime on it. This will help take the acidic taste away.



To keep your cut pineapple, store it in an airtight container and soak it in its own juice. It will keep for up to one week in the fridge, and will retain its taste and juiciness.







Caution



Pineapple is very sweet and must never be taken by those who are diabetic or has low blood sugar level. If you are normally healthy, the sweetness will not pose any problem.



However, if you find that it is too sweet but would still like to enjoy its goodness, by all means dilute it with water to taste. Or, mix it with other less sweet juice, like green juices.

Why buy poison retail when you can get it at wholesale prices?

High fructose corn syrup contaminated with mercury

High-fructose corn syrup (HFCS) is used as a sweetener in thousands of mainstream packaged foods sold in the United States and around the world, from bread to soda and even breakfast cereal. It has been blamed for increasing the number of empty calories in the U.S. diet, and researchers have linked it to type-2 diabetes and obesity.




Beyond the link to detrimental health effects, another danger from this ubiquitous ingredient comes from the toxic chemicals that are used to turn corn into corn starch and then finally into HFCS. One of these chemicals, glutaraldehyde, is a toxic chemical used in industrial water treatment systems and to sterilize medical equipment by killing living cells. It's also a well-known embalming chemical. It is toxic to the human body and causes eye, nose, throat and lung irritation (asthma, sneezing, wheezing, burning eyes, etc.). It can also cause drowsiness, dizziness and headaches.



Learn more: http://www.naturalnews.com/032948_high_fructose_corn_syrup_glutaraldehyde.html#ixzz1RuKwWzuL

Knowing the difference of GMO vs Organic in the store

For conventionally grown fruit, (grown with chemicals inputs), the PLU code on the sticker consists of four numbers. Organically grown fruit has a five-numeral PLU prefaced by the number 9. Genetically engineered (GM) fruit has a five-numeral PLU prefaced by the number 8.


A conventionally grown banana would be: 4011




An organic banana would be: 94011



A genetically engineered (GE or GMO) banana would be: 84011



These tips are specially important now that over 80% of all processed foods in the US are genetically modified. Many countries in the European Union have been banning GM products and produce (including Austria, France, Germany, Greece, Hungary and Luxembourg). We say “Eat healthy, buy or grow organic”.

How Fluoride Causes Hypothyroidism

If your ice box looks like this, then you are on your way to great health

Fukushima will render Japan Uninhabitable

78 percent of Pakistani children with polio were given polio vaccines

NaturalNews) In the last year, as Pakistan has lost favor with the US and UNICEF, polio virus has paralyzed increasing numbers of Pakistani youth, casting doubt on the good intentions of those who fight polio. To make matters worse, most of the new cases have occurred in children already vaccinated. Is the US attempting to fight Pakistan by tainting inoculation doses?




The medical data suggests that the vaccine has changed in its efficacy against the disease. Last year, there were 136 cases of infected youth, and 107 of these had been administered multiple polio vaccinations. These figures are the largest the Polio Global Eradication Initiative has seen since 2006, despite heavy treatment in the most affected areas, South Punjab and the Federally Administered Tribal Area (FATA).



Even the more peaceful provinces have suffered. As reported by the Pakistan Daily times, there were 10 cases of polio in Sindh province in the first four months of the year. The article morbidly notes each of the cases, citing the children's names and the number of vaccinations they had received before the onset of polio virus: "Mohammad Asif, aged 40 months with all his limbs affected... was administered oral anti polio vaccine (OPV) four times... The three and a half years old Ameera... had one of her arms and legs paralyzed... Ameera was first of the confirmed cases of polio during the current year."



As one might imagine, Pakistani citizens are beginning to suspect foul play. Dr. Mazhar Khamisani, a manager of the health department in Sindh has noted that he has seen Pakistani parents begin to refuse treatment and do so on repeated occasions. And how could we, when confronted with the facts, ask them to do otherwise?



The type of polio vaccine administered may be a significant cause of the problem. There are two main types of polio vaccine, Inactivated Polio Vaccine (IPV) and Oral Polio Vaccine (OPV). The first of these uses dead cells of poliomyelitis. IPV was developed by Jonas Salk before being disseminated throughout the US in the 1950s, to quell the outbreak that was then infecting roughly 22,000 American children each year. Within 20 years, polio was all but forgotten in America.



However, The Polio Global Eradication Initiative chooses to use the second type, Oral Polio Vaccine. OPV was developed by Albert Sabin and runs the virus through a number of animals in order to weaken the strain rather than kill it. The weakened strain is then injected into children, whose immune systems are strong enough to defeat the infection. It is easy to see how treatment could backfire, in cases when the strain has not been weakened enough for human contact.



Despite the fact that it was not widely disseminated in the US, possibly because of the dangers associated with its use, OPV is the vaccine of choice in countries like Pakistan because, soon after vaccination, weakened virus can be found in children's fecal matter. Immunity can then spread to communal water sources and increase immunity for greater portions of the population. So even if parents refuse OPV treatment, their children may still receive it indirectly through the drinking water.



Historically, there have been cases of outbreak when a weakened strain becomes strong enough to infect rather than immunize. In these cases, OPV is typically replaced by IPV because it is no longer considered safe. But OPV is still the vaccine of choice in Pakistan, even as it continues to prove its potency to the Polio Global Eradication Initiative. Why?

One explanation is that researchers have not collected enough data yet to say with certainty whether the vaccine is causing the outbreak. But how much longer will this go on?



It is equally plausible that the vaccine is not being handled properly. If the requisite temperature is not maintained, the vaccine can be rendered completely ineffectual. In remote areas, where power can be disrupted for hours and even days, the OPV treatments may have exceeded their temperature requirements and consequently lost their usefulness from temperature fluctuations. But surely, medical practitioners would know if their vaccine had potentially been compromised.



Unfortunately, both of these possibilities point to some kind of negligence. Either the doctors administering treatment are aware that their vaccine may not have the capacity to immunize their patients, or the people in charge are disseminating harmful vaccinations, then playing the victim to the 'inconclusiveness of the data' when it is clear that something has gone awry.



The Polio Global Eradication Initiative receives the majority of its funding through UNICEF and the US, both of which are beginning to look at Pakistan as an enemy, rather than a friend. Are political relations trickling down to the medical practitioners who are supposedly fighting a disease, not a country?



Sources:

(http://www.ncbi.nlm.nih.gov/pmc/art...)

(http://www.dawn.com/2010/12/22/inci...)

(http://www.polioeradication.org/Inf...)

(http://www.history.com/this-day-in-...)

(http://americanhistory.si.edu/polio...)

(http://www.polioeradication.org/tab...)

(http://dailytimespakistan.com/polio...)

(http://onlinelibrary.wiley.com/doi/...)





Learn more: http://www.naturalnews.com/032587_polio_vaccines_Pakistan.html#ixzz1O9XrYPWR

HFCS

Sugar in any form causes obesity and disease when consumed in pharmacologic doses.




Cane sugar and high fructose corn syrup are indeed both harmful when consumed in pharmacologic doses of 140 pounds per person per year. When one 20 ounce HFCS sweetened soda, sports drink or tea has 17 teaspoons of sugar (and the average teenager often consumes two drinks a day) we are conducting a largely uncontrolled experiment on the human species. Our hunter gather ancestors consumed the equivalent of 20 teaspoons per year, not per day. In this sense, I would agree with the corn industry that sugar is sugar. Quantity matters. But there are some important differences.



2. HFCS and cane sugar are NOT biochemically identical or processed the same way by the body.



High fructose corn syrup is an industrial food product and far from “natural” or a naturally occurring substance. It is extracted from corn stalks through a process so secret that Archer Daniels Midland and Carghill would not allow the investigative journalist, Michael Pollan to observe it for his book, The Omnivore’s Dilemma. The sugars are extracted through a chemical enzymatic process resulting in a chemically and biologically novel compound called HFCS.



Some basic biochemistry will help you understand this. Regular cane sugar (sucrose) is made of two-sugar molecules bound tightly together – glucose and fructose in equal amounts. The enzymes in your digestive tract must break down the sucrose into glucose and fructose, which are then absorbed into the body.



HFCS also consists of glucose and fructose, not in a 50-50 ratio, but a 55-45 fructose to glucose ratio in an unbound form. Fructose is sweeter than glucose. And HCFS is cheaper than sugar because of the government farm bill corn subsidies. Products with HFCS are sweeter and cheaper than products made with cane sugar. This allowed for the average soda size to balloon from 8 ounces to 20 ounces with little financial costs to manufacturers but great human costs of increased obesity, diabetes and chronic disease.



Now back to biochemistry. Since there is there is no chemical bond between them, no digestion is required so they are more rapidly absorbed into your blood stream. Fructose goes right to the liver and triggers lipogenesis (the production of fats like triglycerides and cholesterol) this is why it is the major cause of liver damage in this country and causes a condition called “fatty liver” which affects 70 million people. The rapidly absorbed glucose triggers big spikes in insulin – our body’s major fat storage hormone. Both these features of HFCS lead to increased metabolic disturbances that drive increases in appetite, weight gain, diabetes, heart disease, cancer, dementia and more.



But there was one more thing I learned during lunch with Dr. Bruce Ames. Research done by his group at the Children’s Hospital Oakland Research Institute found that free fructose from HFCS requires more energy to be absorbed by the gut and soaks up two phosphorous molecules from ATP (our body’s energy source). This depletes the energy fuel source or ATP in our gut required to maintain the integrity of our intestinal lining. Little “tight junctions” cement each intestinal cell together preventing food and bacteria from “leaking” across the intestinal membrane and triggering an immune reaction and body wide inflammation.



High doses of free fructose have been proven to literally punch holes in the intestinal lining allowing nasty byproducts of toxic gut bacteria and partially digested food proteins to enter your blood stream and trigger the inflammation that we know is at the root of obesity, diabetes, cancer, heart disease, dementia and accelerated aging. Naturally occurring fructose in fruit is part of a complex of nutrients and fiber that doesn’t exhibit the same biological effects as the free high fructose doses found in “corn sugar”.



The takeaway: Cane sugar and the industrially produced, euphemistically named “corn sugar” are not biochemically or physiologically the same.



3. HFCS contains contaminants including mercury that are not regulated or measured by the FDA



An FDA researcher asked corn producers to ship a barrel of high fructose corn syrup in order to test for contaminants. Her repeated requests were refused until she claimed she represented a newly created soft drink company. She was then promptly shipped a big vat of HFCS that was used as part of the study that showed that HFCS often contains toxic levels of mercury because of chlor-alkali products used in its manufacturing.(i) Poisoned sugar is certainly not “natural”.



When HFCS is run through a chemical analyzer or a chromatograph, strange chemical peaks show up that are not glucose or fructose. What are they? Who knows? This certainly calls into question the purity of this processed form of super sugar. The exact nature, effects and toxicity of these funny compounds have not been fully explained, but shouldn’t we be protected from the presence of untested chemical compounds in our food supply, especially when the contaminated food product comprises up to 15-20 percent of the average American’s daily calorie intake?



4. Independent medical and nutrition experts DO NOT support the use of HCFS in our diet, despite the assertions of the corn industry.



The corn industry’s happy looking websites www.cornsugar.com and www.sweetsurprise.com bolster their position that cane sugar and corn sugar are the same by quoting experts, or should we say mis-quoting …



Barry M. Popkin, Ph.D., Professor, Department of Nutrition, University of North Carolina at Chapel Hill has published widely on the dangers of sugar-sweetened drinks and their contribution to the obesity epidemic. In a review of HFCS in the American Journal of Clinical Nutrition,(ii) he explains the mechanism by which the free fructose may contribute to obesity. He states that:



“The digestion, absorption, and metabolism of fructose differ from those of glucose. Hepatic metabolism of fructose favors de novo lipogenesis [production of fat in the liver]. In addition, unlike glucose, fructose does not stimulate insulin secretion or enhance leptin production. Because insulin and leptin act as key afferent signals in the regulation of food intake and body weight [to control appetite], this suggests that dietary fructose may contribute to increased energy intake and weight gain. Furthermore, calorically sweetened beverages may enhance caloric overconsumption.”





He states that HFCS is absorbed more rapidly than regular sugar, and that it doesn’t stimulate insulin or leptin production. This prevents you from triggering the body’s signals for being full and may lead to overconsumption of total calories.



He concludes by saying that:





“… the increase in consumption of HFCS has a temporal relation to the epidemic of obesity, and the overconsumption of HFCS in calorically sweetened beverages may play a role in the epidemic of obesity.”



The corn industry takes his comments out of context to support their position. “All sugar you eat is the same.”



True pharmacologic doses of any kind of sugar are harmful, but the biochemistry of different kinds of sugar and their respective effects on absorption, appetite and metabolism are different, and Dr. Popkin knows that.



David S. Ludwig, M.D., Ph.D., Associate Professor of Pediatrics, Harvard Medical School, and a personal friend has published extensively on the dangers and the obesogenic properties of sugar-sweetened beverages. He was quoted as saying that “high fructose corn syrup is one of the most misunderstood products in the food industry.” When I asked him why he supported the corn industry, he told me he didn’t and that his comments were taken totally out of context.





Misrepresenting science is one thing, misrepresenting scientists who have been at the forefront of the fight against obesity and high fructose sugar sweetened beverages is quite another.



5. HCFS is almost always a marker of poor-quality, nutrient-poor disease creating industrial food products or “food-like substances”.



The last reason to avoid products that contain HFCS is that they are a marker for poor-quality, nutritionally depleted, processed industrial food full of empty calories and artificial ingredients. If you find “high fructose corn syrup” on the label you can be sure it is not a whole, real, fresh food full of fiber, vitamins, minerals, phytonutrients and antioxidants. Stay away if you want to stay healthy. We still must reduce our overall consumption of sugar, but with this one simple dietary change you can radically reduce your health risks and improve your health.



While debate may rage about the biochemistry and physiology of cane sugar vs. corn sugar, this is in fact beside the point (despite the finer points of my scientific analysis above). The conversation has been diverted to a simple assertion that cane sugar and corn sugar are not different.



The real issues are only two.



We are consuming HFCS and sugar in pharmacologic quantities never before experienced in human history — 140 pounds a year vs. 20 teaspoons a year 10,000 years ago.

High fructose corn syrup is always found in very poor quality foods that are nutritionally vacuous and filled with all sorts of other disease promoting compounds, fats, salt, chemicals and even mercury.

http://drhyman.com/5-reasons-high-fructose-corn-syrup-will-kill-you-5050/?utm_source=Publicaster&utm_medium=email&utm_campaign=drhyman%20newsletter%20issue%20#20&utm_term=Get%20the%20story

reports on an experiment that included 900 cats over four generations. The cats were divided into five groups. All the groups were supplied the same basic minimal diet, but the major portion of the diets were varied. Two of the groups were fed raw foods (raw milk and meat - real foods for cats). The other three groups were given processed foods: pasteurized, evaporated and condensed milk.




All four generations of the raw meat and raw milk groups remained healthy throughout their normal life spans. The first generation of all three processed food groups developed diseases and illnesses near the end of their lives. The second generation of all three processed food groups developed diseases and illnesses in the middle of their lives. The third generation of all three processed food groups developed diseases and illnesses in the beginning of their lives and many died before six months of age. There was no fourth generation in any of the three processed food groups. Either the third generation parents were sterile or the fourth generation cats died before birth! Remember, all four generations of the raw food groups were healthy throughout their normal life spans.



Does this give you an understanding of why so many children are now developing cancer? Why there were no fertility clinics 30 years ago?



There is no similar experiment in medical literature. The findings were supervised by Dr. Pottenger along with Dr. Alvin Foord, professor of pathology at the University of Southern California and pathologist at the Huntington Memorial Hospital in Pasadena. These studies met the most rigorous scientific standards of their day.

Detox Stages

Detoxification Stages




Here is an overview of the detoxification stages during a juice fast. The time periods are a general estimation.



Stage 1 (Day 1 To Day 2)

On the first day of fasting, the blood sugar level drops below 70 mg/dl. To restore the blood to the normal glucose level, liver glycogen is converted to glucose and released into the blood. This reserve is enough for half a day. The body then reduces the basal metabolic rate (BMR). The rate of internal chemical activity in resting tissue is lowered to conserve energy. The heart slows and blood pressure is reduced. Glycogen is pulled from the muscle causing some weakness. The first wave of cleansing is usually the worst.



Headaches, dizziness, nausea, bad breath, glazed eyes and a heavily coated tongue are signs of the first stage of cleansing. Hunger can be the most intense in this period unless the enema is used which quickly assists the body into the fasting state by ending digestion in the colon.



Stage 2 (Day 3 To Day 7)

Fats, composed of transformed fatty acids, are broken down to release glycerol from the gliceride molecules and are converted to glucose. The skin may become oily as rancid oils are purged from the body. People with problem-free skin may have a few days of pimples or even a boil. A pallid complexion is also a sign of waste in the blood. Ketones are formed by the incomplete oxidation of fats. It is suspected that the ketones in the blood suppress the appetite by affecting the food-satiety center in the hypothalamus. You may feel hungry for the first few days of the fast. This effect is temporary. The desire to eat will disappear. Lack of hunger may last 40 to 60 days, depending on whether you are on water or juice.



The body embraces the fast and the digestive system is able to take a much-needed rest, focusing all of its energies on cleansing and healing. White blood cell and immune system activity increases. You may feel pain in your lungs. The cleansing organs and the lungs are in the process of being repaired. Periodically, the lymphatic system expels mucoid matter through the nose or throat. The volume excreted of this yellow-colored mucus can be shocking. The sinuses go through periods of being clogged, then will totally clear. The breath is still foul and the tongue coated. Within the intestine, the colon is being repaired and impacted feces on the intestinal wall start to loosen.



Stage 3 (Day 8 to Day 15)

On the latter part of an extended fast, you can experience enhanced energy, clear-mindedness and feel better than you have felt since childhood. On the downside, old injuries may become irritated and painful. This is a result of the body's increased ability to heal during fasting. If you had broken your arm 10 years before, there is scar tissue around the break. At the time of the break, the body's ability to heal was directly related to lifestyle. If you lived on a junk-food diet, the body's natural healing ability was compromised.



During fasting, the body's healing process is at optimum efficiency. As the body scours for dead or damaged tissue, the lymphocytes enter the older, damaged tissue secreting substances to dissolve the damaged cells. These substances irritate the nerves in the surrounding region and cause a reoccurrence of aches from previously injured areas that may have disappeared years earlier. The pain is good as the body is completing the healing process. The muscles may become tight and sore due to toxin irritation. The legs can be the worst affected, as toxins accumulate in the legs. Cankers are common in this stage due to the excessive bacteria in the mouth. Daily gargling with salt and water will prevent or heal cankers.



Stage 4 (Day 16 to Day 30)

The body is completely adapted to the fasting process. There is more energy and clarity of mind. Cleansing periods can be short with many days of feeling good in between. There are days when the tongue is pink and the breath is fresh. The healing work of the organs is being completed. After the detoxification mechanisms have removed the causative agent or render it harmless, the body works at maximum capacity in tissue proliferation to replace damaged tissue. While a short fast will reduce the symptoms, a longer fast can completely heal. Homeostatic balance is at optimum levels. The lymphatic system is clean except for a rare discharge of mucus through the nose or throat. After day 20, the mind is affected. Heightened clarity and emotional balance are felt at this time. Memory and concentration improve.



Stage 5 (Breaking the Fast)

The sticky, toxic, mucoid coating on the intestinal wall is loose, and the first meal frees it from the intestinal wall. Toxins enter the blood through the colon. The gallbladder dumps its waste in a heavy discharge of bile. This can cause an instant bowel movement upon eating followed by intense diarrhea. If the symptoms are too uncomfortable, an enema will help.
 
http://www.therawfoodsite.com/forum/showthread.php?194-Detox-Stages

Juicing For Health

One of the best sites I've run across for understanding the health modality and how to fix it yourself. Well worth the time spent.

http://www.juicing-for-health.com/index.html

Dying to Have Known

Gerson Therapy- A Nurses Testiminonial

Big Pharma exec turned Whistleblower

Scientific results of the Gerson Therapy

Juice Daddy, Jay Kordich reveals how he survived cancer

Juice Daddy - Jay Kordich

Get yer Non-GMO shopping guide right here!

http://www.nongmoshoppingguide.com/SG-printDec2010.pdf

Coconut Oil and Medium-Chain Triglycerides

All fats and oils are composed of fat molecules called fatty acids. There are two methods of classifying fatty acids. The one you are most familiar is based on saturation. You have saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. The second method of classification is based on molecular size or length of the carbon chain in the fatty acid. You have short-chain fatty acids (SCFA), medium-chain fatty acids(MCFA), and long-chain fatty acids (LCFA). Another term you will often see in reference to fatty acids is triglyceride. Three fatty acids joined together make a triglyceride, so you may have short-chain triglycerides (SCT), medium-chain triglycerides (MCT), or long-chain triglycerides (LCT).

The vast majority of the fats and oils you eat, whether they are saturated or unsaturated or come from an animal or a plant, are composed of long-chain triglycerides. Probably 98 to 100% of all the fats we eat consist of LCT. Coconut oil is unique because it is composed predominately of MCT. The size of the fatty acid is extremely important because physiological effects of medium-chain fatty acids in coconut oil are distinctly different from the long-chain fatty acids more commonly found in our diet. It's the MCT in coconut oil that make it different from all other fats and for the most part gives it its unique character and healing properties. Almost all of the medium-chain triglycerides used in research, medicine, and food products come from coconut oil.

Have you or someone you know ever been in a serious car accident? I mean serious enough that you had to be rushed to the hospital and spend time in the intensive care unit. Or maybe you've come down with a life-threatening illness. Or perhaps due to age you've been hospitalized to treat some degenerative condition. In any of these situations, whether you lived or died depended on the care you received in the hospital. Often this required you to be fed intravenously or through a tube. In the intensive care unit there would be others, some suffering from complications from genetic diseases such as cystic fibrosis or epilepsy and perhaps even premature infants struggling to survive their first few weeks of life. In each of these cases you and these other patients can give some of the credit for your recovery to coconut oil. Yes, in one form or another, coconut oil was part of your treatment.

Regardless of the condition, recovery requires good nutrition. Food scientists have long noted the nutritional benefits of medium-chain triglycerides. MCT from coconut oil are used in hospital formulas to feed the very young, the critically ill, and those who have digestive problems. It makes up a vital part of the solutions fed to patients intravenously or through a tube inserted down the throat. If you were ever given formula as a baby you took advantage of the health-promoting properties of coconut oil. MCT from coconut oil have been added to baby formula for decades.


MCT are easily digested, absorbed, and put to use nourishing the body. Unlike other fats, they put little strain on the digestive system and provide a quick source of energy necessary to promote healing. This is important for patients who are using every ounce of strength they have to overcome serious illness or injury. It's no wonder why MCT are added to infant formulas. Actually, whether you were breast or formula fed as an infant you consumed MCT. Why? Because MCT are not only found in coconut oil but are natural and vital components of human breast milk. MCT are considered essential nutrients for infants as well as for people with serious digestive problems like cystic fibrosis. Like other essential nutrients, you must get them directly from the diet.

One of the first scientifically recognized benefits of MCT is the unique manner in which they are digested and utilized by the body. These fats provide nutritional benefits that can improve overall health of both the sick and the well, the young and the old. Even athletes are now using them to boost performance and control weight. Unfortunately, few foods nowadays contain MCT; the best source is coconut oil. By adding coconut oil to your diet you can literally eat your way to better health.

Digestion and Nutrient Absorption

For at least five decades researchers have recognized that the MCT were digested differently than other fats. This difference has had important applications in the treatment of many digestive and metabolic health conditions and since that time MCT have been routinely used in hospital and baby formulas.

The digestive health advantages of MCT) over LCT are due to the differences in the way our bodies metabolize these fats. Because the MCT molecules are smaller, they require less energy and fewer enzymes to break them down for digestion. They are digested and absorbed quickly and with minimal effort.

MCT are broken down almost immediately by enzymes in the saliva and gastric juices so that pancreatic fat-digesting enzymes are not even essential.1 Therefore, there is less strain on the pancreas and digestive system. This has important implications for patients who suffer from digestive and metabolic problems. Premature and ill infants especially whose digestive organs are underdeveloped, are able to absorb MCT with relative ease, while other fats pass through their systems pretty much undigested. People who suffer from malabsorption problems such as cystic fibrosis, and have difficulty digesting or absorbing fats and fat soluble vitamins, benefit greatly from MCT. They can also be of importance to people suffering from diabetes, obesity, gallbladder disease, pancreatitis Crohn's disease, pancreatic insufficiency, and some forms of cancer.

As we get older our bodies don't function as well as they did in earlier years. The pancreas doesn't make as many digestive enzymes, our intestines don't absorb nutrients as well, the whole process of digestion and elimination moves at a lower rate of efficiency. As a result, older people often suffer from vitamin and mineral deficiencies. Because MCT are easy to digest and improve vitamin and mineral absorption they should be included in the meals of older people. This is easy to do if the meals are prepared with coconut oil.

In the digestive system MCT are broken down into individual fatty acids (MCFA). Unlike other fatty acids, MCFA are absorbed directly from the intestines into the portal vein and sent straight to the liver where they are, for the most part, burned as fuel much like a carbohydrate. In this respect they act more like carbohydrates than like fats.2

Other fats require pancreatic enzymes to break them into smaller units. They are then absorbed into the intestinal wall and packaged into bundles of fat (lipid) and protein called lipoproteins. These lipoproteins are carried by the lymphatic system, bypassing the liver, and then dumped into the bloodstream, where they are circulated throughout the body. As they circulate in the blood, their fatty components are distributed to all the tissues of the body. The lipoproteins get smaller and smaller, until there is little left of them. At this time they are picked up by the liver, broken apart, and used to produce energy or, if needed, repackaged into other lipoproteins and sent back into the bloodstream to be distributed throughout the body. Cholesterol, saturated fat, monounsaturated fat, and polyunsaturated fat are all packaged together into lipoproteins and carried throughout the body in this way. In contrast, medium-chain fatty acids are not packaged into lipoproteins but go to the liver where they are converted into energy. Ordinarily they are not stored to any significant degree as body fat. Medium-chain fatty acids produce energy. Other dietary fats produce body fat.

Because of the above advantages, coconut oil has been a lifesaver for many people, particularly the very young and the very old. It is used medicinally in special food preparations for those who suffer digestive disorders and have trouble digesting fats. For the same reason, it is also used in infant formula for the treatment of malnutrition. Since it is rapidly absorbed, it can deliver quick nourishment without putting excessive strain on the digestive and enzyme systems and help conserve the body's energy that would normally be expended in digesting other fats. Medium-chain triglycerides comprise a major ingredient in most infant formulas commonly used today.

Metabolism and Energy

Eating foods containing MCT is like putting high octane fuel into your car. The car runs smoother and gets better gas mileage. Likewise, with MCT your body performs better because it has more energy and greater endurance. Because MCFA are funneled directly to the liver and converted into energy, the body gets a boost of energy. And because MCFA are easily absorbed by the energy-producing organelles of the cells, metabolism increases. This burst of energy has a stimulating effect on the entire body.

The fact that MCT digest immediately to produce energy and stimulate metabolism has led athletes to use them as a means to enhance exercise performance. Studies indicate this may be true. In one study, for example, investigators tested the physical endurance of mice who were given MCT in their daily diet against those that weren't. The study extended over a six-week period. The mice were subjected to a swimming endurance test every other day. They were placed in a pool of water with a constant current. The total swimming time until exhaustion was measured. While at first there was little difference between the groups of mice, those fed MCT quickly began to out-perform the others and continued to improve throughout the testing period.3 Tests such as this demonstrated that MCT had the ability to enhance endurance and exercise performance, at least in mice.

In another study using humans, conditioned cyclists were used. The cyclists pedaled for three hours. During the last hour they were each given a beverage to drink. Those who received beverages containing MCT out performed the others. Because of studies like these many of the sports drinks and energy bars sold at health food stores contain MCT to provide a quick source of energy.

It's easy to see why athletes would be interested in gaining greater endurance and energy, but what about non-athletes? MCT can do the same for them. If eaten regularly MCT can provide a boost in energy and performance of daily activities. Would you like to increase your energy level throughout the day? If you get tired in the middle of the day or feel you lack energy, adding coconut oil to your daily diet may provide you with a much needed boost to help carry you through.

Besides increasing your energy level, there are other very important benefits that results from boosting your metabolic rate: it helps protect you from illness and speeds healing. When metabolism is increased, cells function at a higher rate of efficiency. They heal injuries quicker, old and diseased cells are replaced faster, and young, new cells are generated at an increased rate to replace worn-out ones. Even the immune system functions better.

Several health problems such as obesity, heart disease, and osteoporosis are more prevalent in those people who have slow metabolism. Any health condition is made worse if the metabolic rate is slower than normal, because cells can't heal and repair themselves as quickly. Increasing metabolic rate, therefore, provides an increased degree of protection from both degenerative and infectious illnesses.

Nature's Perfect Food

Among all the foods in nature there is one that stands head and shoulders above all the rest. That food is mothers' milk. Milk was designed by nature to supply all the nutrients a baby needs for the first year or so of life. It contains a perfect blend of vitamins, minerals, proteins, and fats for optimal growth and development. Without question breast milk is one of the wonders of nature.

Children who are breastfed not only take in important nutrients from the milk, but they also receive antibodies and other substances necessary to protect them against childhood illnesses such as ear infections, later in life. Breastfed children are healthier than those who are not. They have better teeth and jaw formation, they are less prone to allergies, have better digestive function, and are better able to fight off infectious disease. Research suggests that breastfed children may even develop higher intelligence. Recognizing the superiority of nature, scientists have attempted to make baby formula match mother's milk as closely as possible.

An important component of breast milk is medium-chain fatty acids, principally lauric acid. Lauric acid is also the primary saturated fatty acid found in coconut oil. Apparently nature thought it essential to the baby's health to include it. Nature has a reason for everything it does. It doesn't do things, such as putting MCT in milk, just for the fun of it.

Some of the important reasons medium-chain fatty acids are included in milk are improved nutrient absorption and digestive function. As noted earlier, pancreatic enzymes aren't even necessary to digest them. They also help to regulate blood sugar levels. Another very important function is that medium-chain fatty acids protect the baby from harmful microorganisms. The baby's immature immune system is supported by the antibacterial, anti-viral, anti-fungal, and anti-parasitic properties of these vital fatty acids. In fact, without these unique saturated fats, the baby would probably not survive long. It would become malnourished and highly susceptible to a myriad of infectious diseases.

Milk Quality and MCT


Milk that is rich in medium-chain fatty acids is vital for the healthy growth and development of the child. For this reason, MCT are added to most, if not all, baby formulas. Yet, these fatty acids are not exactly the same as those found naturally in mother's milk.

Just as the fatty acid content and quality of formula can be altered, so can human breast milk. Breast milk is, without question, the best choice of food for babies. Not all breast milk is the same however. The quality of the milk is influenced by the mother's health and diet. Breast milk is made from the nutrients the mother consumes. If she doesn't eat the right amount of nutrients, her body will pull them out of her own tissues. If the mother is deficient in these vital nutrients herself, then the milk she produces will also be deficient. Similarly, if she eats foods containing toxins (such as trans fatty acids) her milk may contain them as well. Eating wisely is very important for pregnant and nursing women and their babies.

The mammary glands produce small amounts of all the medium-chain fatty acids, vital components in human breast milk. They are there because they are easy for an infant's immature digestive system to absorb and utilize. They help give the baby the nutrients and energy it needs to grow and develop properly. Because they also have antimicrobial properties they give the infant some degree of protection against viruses such as HIV and herpes, bacteria such a chlamydia and H. pyloris, fungi such as Candida and protozoa such as giardia.

Both animal and human studies have shown MCT to be an important component in mother's milk for the proper growth and development of their offspring. For example, when pregnant and lactating pigs were fed diets containing either long-chain fatty acids (vegetable oil) or medium-chain fatty acids (coconut oil) there was a pronounced difference in the survival and growth rates. The piglets whose mothers received the MCT grew faster and healthier and had a survival rate of 68% compared to 32%. This was particularly true with piglets which were born underweight.5

The same thing appears to happen in humans. For example, coconut oil was added to the formula of 46 very low-birthweight babies to see if supplementation was capable of enhancing their weight gain. The group with the coconut oil gained weight quicker. The weight gain was due to physical growth and not fat storage.6 The babies gained more weight and grew better with the coconut oil because their bodies were able to digest it easily. The vegetable oils, to a great extent, passed through their digestive tracts undigested and thus deprived them of the fat calories they needed for proper development. MCT not only allow infants to absorb needed fats but they improve the absorption of fat-soluble vitamins, minerals, and protein.7,8

Human milk fat has a unique fatty acid composition. The primary fat is saturated, comprising about 45-50 percent of the total fat content. The next most abundant fat is monounsaturated which makes up about 35 percent of the milk fat. Polyunsaturated fat comprises only 15-20 percent of the total. A significant portion of the saturated fat in human breast milk can be in the form of MCT. Sadly, many mothers produce very little. This can have dramatic consequences on the health of their children.

If breast milk does not contain enough MCT, an infant can suffer from nutritional deficiency and become vulnerable to infectious illness. Therefore, it is important that mother's milk contain as much MCT as nature will allow. This can be done with diet. Given an ample supply of food containing medium-chain fatty acids, a nursing mother will produce a milk rich in these health-promoting nutrients.9 While cow's milk and other dairy products contain small amounts, the foods richest in medium-chain fatty acids are the tropical oils, principally coconut oil.

The levels of these antimicrobial fatty acids can be as low as 3 to 4 percent, but when nursing mothers eat coconut products (shredded coconut, coconut milk, coconut oil, etc.) the levels of MCT in their milk increase significantly. For instance, eating 40 grams (about 3 tablespoons worth) of coconut oil in one meal can temporarily increase the lauric acid in the milk of a nursing mother from 3.9% to 9.6% after 14 hours.10 The content of caprylic and capric acids are also increased. "This gives an important benefit," says Mary G. Enig, Ph.D. an expert in lipid chemistry and Fellow of the American College of Nutrition. "The milk has increased amounts of the protective antimicrobials lauric acid and capric acid, which gives even greater protection to the infant." If the mother consumes coconut oil every day while nursing, the medium-chain fatty acid content will be even greater.

Preparation by the mother should start before the baby is born. Pregnant women store fat to be used later in making their milk. After the baby is born the fatty acids stored in the mother's body and supplied by her daily diet are used in the production of her milk. If she has eaten and continues to eat foods which supply ample amounts of MCFA, particularly lauric acid and capric acid (the two most important antimicrobial medium-chain fatty acids), her milk will provide maximum benefit to her baby. These mothers can have as much as 18 percent of the saturated fatty acids in their milk in the form of lauric and capric acids.

If the mother did not eat foods containing MCT and does not eat them while nursing, her mammary glands will only be capable of producing about 3 percent lauric acid and 1 percent capric acid. Her child will lose a great deal of the nutritional benefits as well as the antimicrobial protection the infant could have otherwise had.

Protection from Illness

One of the major characteristics of human breast milk is its ability to protect infants from a myriad of infectious illnesses during a time when their immune systems are immature and incapable of adequately defending themselves. The protective antimicrobial substances in milk that protect the child from a world teaming with infectious germs and parasites are the MCFA. There are some illnesses that even an adult with a healthy immune system may have difficulty fighting off. If the baby is not protected with an adequate amount of MCT in his or her milk, exposure to such an infection could result in serious illness.

When a nursing mother is infected with such an illness, her child is also vulnerable. Mothers infected by certain viruses can pass the infection on to their infants through breastfeeding. In these cases breastfeeding is not recommended. This is particularly true when the mother is infected with a dangerous virus such as HIV. Recent research has shown that mothers who include a source of lauric acid, such as coconut oil, in their diets have lower risk of infecting their nursing infants. The presence of the MCT in the milk lowers the level of the virus in the milk and thus helps lower the risk of transmission of the disease.

While HIV-infected mothers are usually advised not to breastfeed their young for fear that the virus may be transferred, there is no feasible option in some parts of the world. Many women in resource-poor areas do not have the financial means to buy infant formula. Breastfeeding is really their only option. Adding coconut products and coconut oil to the mother's diet is the only practical defense these women have against passing the AIDS virus to their children.

It has been recommended that HIV-infected mothers who are breastfeeding consume 24-28 grams/day of lauric acid and 3-4 grams/day of capric acid to prevent the transfer of the virus. Since coconut oil is nearly 48 percent lauric acid and 7 percent capric acid, this requirement would be met if the mother ate about 50-55 grams of coconut oil each day. A tablespoon is equivalent to 14 grams. So 31/2 tablespoons of coconut oil a day would provide the recommended amount of both lauric and capric acids.

Other viral infections such as those that cause measles, herpes, mononucleosis, and such are also a threat to nursing infants. Pregnant women and nursing mothers can help protect their children by eating an abundant amount of coconut oil or products that contain coconut oil, such as shredded coconut or coconut milk.

Any mother or expectant mother who desires a healthy, well-developed baby should consider adding coconut oil to her diet. She will not only assure better health for her children but will benefit greatly herself.

MCFA are vital nutrients and protectors found naturally in human milk. They are deadly enough to kill the AIDS virus yet gentle enough to nourish a premature infant to health. As we grow to adulthood and beyond, our bodies begin to wear down. MCFA can help nourish and protect us, as it does infants, from infectious and degenerative disease. It appears that coconut oil provides many health benefits to those who are very young and those who are very old and all those in between!

http://www.coconutresearchcenter.org/article10612.htm

Government Food Nazis

(NaturalNews) Rawsome Foods, part of The Right to Choose Healthy Foods buyers` club association in Venice, California, was raided by several agencies. Federal officers, representatives of the State of California, Los Angeles County Health officials and Los Angeles police officers arrived with guns drawn. Although the volunteer workers at the food club had committed no crime, the government agents forced them to remain on the property for the entire 5 hours while they seized 17 huge coolers of high quality food; their warrant, however, explicitly stated that they could only take sample vials of food. The agents threatened and coerced club members who wanted to film the trespass and confiscation of property. The authorities stole thousands of dollars of the club members` raw milk and honey.

The club was found to be in violation of a misdemeanor (minor accounts of law), Illegal Food Facility (CAL Code 114381) and the county law of business without a public health license (Title 8 LA County Code 8.04.932), but the warrant was issued on claims of felony violations. Even though Rawesome is operating illegally, these alleged infractions of the law come with extremely minor penalties. In other words, the violations would be something on the level of forgetting to pay your car registration. So why didn`t the government simply write a letter or pay a non-threatening visit asking the food club to produce a license?


The Right to Choose Healthy Food (RTCHF) is a not-for-profit trust association formed to protect individuals` rights to obtain and consume healthy food. The club members are well-educated and intelligent, who daily choose to reject standard toxic governmental food restrictions, preparations and packaging for natural God-given healthy food. RTCHF contracts with farmers to lease their animals and/or fields and owns the produce of those animals and fields. Therefore, all members of all clubs own the produce, not the farmer. The farmer does not sell people anything but gets paid for his services to cultivate, grow, harvest, and board and care for animals, as well as collect, package and ship the produce owned by club members.

In the USA and Canada, we have the right to ownership. As it states in statutes of law,  government agencies, including the USDA, have jurisdiction over commerce. Commerce is the open exchange of goods to the public. Since RTCHF and its clubs are private closed-to-the-public associations, the government has no jurisdiction. This government raid is equivalent to a government agent entering your private home and telling you what foods you can have in your home.

In order to obtain the warrant for the food club raid, government agents had to lie about the mentioned laws and claim that operating a business without a license is a felony, even when it is a misdemeanor.


As more and more people realize the health benefits of raw milk, they are turning away from factory farmed milk. We don`t want animals that are treated in inhumane ways, kept alive on antibiotics, and forced to eat genetically modified soy and corn to be providing our milk, cheese, and butter. Yet here the government is acting to protect big dairy interests and stamp out the growing small farm suppliers.


Private buying clubs like RTCHF acquire food directly from farmers, insuring that small farms can make a living producing humanely cared for dairy foods, and insuring consumers get the healthy food we deserve. In these actions, the Federal, State and even local authorities have violated our sovereignty, our boundaries, and our personal freedom.

Learn more: http://www.naturalnews.com/029547_raw_food_buyers_club.html#ixzz1DKuIpXXq

Dr. Julius Hensel

Dr. Julius Hensel was the greatest figure in the history of agricultural chemistry even if his powerful enemies, members of the octopus chemical fertilizer trust, have succeeded in suppressing his memory, destroying his books and getting his Stone Meal fertilizer off the market. But eventually the truth comes to the fore, and its enemies are vanquished. Julius Hensel's pioneer work in opposing the use of chemicals in agriculture, a half a century later, found rebirth in the Organic Movement which has swept through the world. But Hensel is more modern than the most modern agricultural reformer, for he claimed, on the basis of theoretical chemical considerations, and supported by practical tests, that his Stone Meal can replace not only chemical fertilizers but all animal ones as well.


It was the German agricultural chemist Liebig who first put forward the phosphorus-potash-nitrogen theory of chemical fertilization. This false doctrine Hensel bitterly attacked and in so doing, won the ire of the financial interests behind the sale of chemical fertilizers, which used agricultural authorities and university professors to denounce poor Hensel as a charlatan and his Stone Meal as worthless.


Though his fight against chemical fertilizers was a losing battle and he died as a defeated hero, it took a generation for Hensel's efforts to bear fruit in the modern Organic Movement, which has not given its founder the credit due him.



The fight between Liebig, advocate [of] one-sided chemical fertilization, and Hensel, who advocated a more balanced form of plant nutrition, including the trace minerals which Liebig completely overlooked, was a battle between an opportunist, who sought to further the sales of chemical fertilizers, and a true scientist, interested in humanity's welfare.




Though Liebig, with the Chemical Trust behind him, won the battle, Hensel's ideas finally triumphed... several decades after his passing.



Liebig claimed that plants require three main elements—nitrogen, phosphorus and potash—the basis of which conception chemical fertilizers were manufactured that supplied these elements. On the other hand, Hensel claimed that plants need many more than these three major elements, stressing the importance of the trace minerals, which at that time were ignored. In place of chemical fertilizers, supplying only three elements in an unnatural, caustic form, Hensel recommended the bland minerals of pulverized rocks, especially granite, a primordial rock which contains the many trace minerals that meet all needs of plant nutrition.




Hensel first made his discovery of powdered rock fertilization when he was a miller.



One day, while milling grain, he noticed that some stones were mixed with it and [he] ground [them] into a meal. He sprinkled this stone meal over the soil of his garden and was surprised to note how the vegetables took on a new, more vigorous growth. This led him to repeat the experiment by grinding more stones and applying the stone meal to fruit trees. Much to his surprise, apple trees that formerly bore wormy, imperfect fruit now produced fine quality fruit free from worms. Also vegetables fertilized by stone meal were free from insect pests and diseases. It seemed to be a complete plant food, which produced fine vegetables even in the poorest soil.

Encouraged by these results, Hensel put his "Stone Meal" on the market, and wrote extensively on its superiority over chemical fertilizers, while at the same time opposing the use of animal manure, and the nitrogen theory on which it is based, claiming that when plants are supplied with Stone Meal, plenty of water, air and sunshine, they will grow health-fully even if the soil is poor in nitrogen, since it was his belief that plants derive their nitrogen through their leaves, and do not depend on the soil for this element.


In opposing this use of chemical fertilizer, Hensel awoke the ire of a powerful enemy, which was resolved to liquidate him—the Chemical Trust. Through unfair competition, Hensel's "Stone Meal" business was destroyed and his product was taken off the market. However, the chief object of attack was his book, Bread From Stones, in which he expounded his new doctrines of Liebig on which the chemical fertilizer business was based, as well as the "Liebig meat extract." (For Hensel advocated vegetarianism, just as he advocated natural farming without chemicals or manure.)



Accordingly, his enemies succeeded in suppressing the further publication of this book and in removing it from libraries, until it became extremely rare and difficult to obtain. It is more fortunate that a surviving copy came into the writer's possession.


Dr. Julius Hensel was not only a student of agricultural chemistry, but also biochemistry and nutrition, and he related all these sciences, and united them into a composite science of life, which he labeled "Makro-biology." His theory was that the chemistry of life is basically determined by the chemistry of the soil, and that chemicals unbalance and pervert soil chemistry while powdered rocks help restore normal soil mineral balance, producing foods favorable to health and life.


His discoveries concerning the value of powdered rocks as soil conditioners and plant foods, though rejected and ridiculed when he first proposed them, were adopted by agricultural science nearly a century later, when the application of powdered limestone, rock phosphate and other rocks became standard agricultural practice. Granite, which Hensel recommended as the most balanced of all rocks as source of soil minerals, was first rejected as worthless, but later appreciated and used as a soil mineralizer.


During the course of his researches, Dr. Hensel found that in the primeval rocks, as granite, lie a potentially inexhaustible supply of all minerals required for the feeding and regeneration of the soil, plants, animals and man. All that is required is to reduce them to finely a pulverized form, so that their mineral elements may be made available to plants. Hensel wrote a book describing his discovery of a new method of creating more perfect fruits and vegetables, rich in all nutritional elements and immune to disease and insect pests, with the result that it produced worm-free fruit without the need of spraying. The foods so produced by rock-meal fertilization were true Organic Super Foods, far superior in flavor and value than those produced under the forcing action of manure or chemical fertilizers.


Hensel was the first to put up a fight against the then-growing new chemical fertilizer industry—a struggle that was continued in the next century by Sir William Howard in England and J. I. Rodale in America.


The use of chemical fertilizers, claimed Hensel, leads to the following evil consequences:



It poisons the soil, destroying beneficial soil bacteria, earthworms and humus. *


It creates unhealthy, unbalanced, mineral-deficient plants, lacking resistance to disease and insect pests, thus leading to the spraying men-ace in an effort to preserve these defective specimens.




It leads to diseases among animals and men who feed on these abnormal plants and their products.





















It leads to a tremendous expense to the farmer, because chemical fertilizers, being extremely soluble, are quickly washed from the soil by rainfall and needs constant replacement. (Powdered rocks, on the other hand, being less soluble, are not so easily washed from the soil, but keep releasing minerals to it for many years).


* Decayed vegetable or animal matter that provides nutrients for plants.


The use of various pulverized rocks, [such] as granite, limestone, rock phosphate, etc., in place of chemical fertilizers, will lead, claimed Hensel, to permanent restoration of even poor soils to the balanced mineral con-tent of the best virgin soils; and the rock dust thus applied will remain year after year and not be washed away by rains or irrigation water, as is the case with highly soluble chemical fertilizers.



This will be an economic saving to the grower and enable him to sell foods at a lower price than when he must spend large sums on chemical fertilizers. Also, since foods thus mineralized are healthy and immune to plant diseases and insect pests (as Hensel experimentally demonstrated), there is no need for the expense and dangers of spraying.*




* Editor's Note: Rock phosphate from some sources contains a high level of the toxic mineral cadmium. It's wise to purchase rock phosphate from a supplier who's able to provide an analysis.



Foods raised by Hensel's followers, including many German gardeners and farmers, who were enthusiastic in praise of his method, were found to possess firmer tissue and better shipping and keeping qualities than those raised with animal manure or chemicals. And most important among the advantages of Hensel's agricultural discovery is that foods grown on mineralized soil are higher both in mineral and vitamin content and so pro-duce better health and greater immunity to disease than those grown by the use of chemical fertilizer sprays.



To kill insects by poisons applied to plants does not remove the cause of their infestation, and poisons both the insect as well as the human consumer of the sprayed plant. Only correct feeding of the soil, and consequently of plants by trees, by proper methods of fertilization, thereby keeping them well-nourished, vigorous and free from disease, will accomplish this, for insects do not seem to attack healthy plants. It appears that insects, like scavengers, attack chiefly unhealthy and demineralized plants, not healthy ones.



Dr. Charles Northern has performed experiments in which he raised two tomato plants, entwined with each other, in different pots, one being supplied with an abundance of trace minerals, derived from colloidal phosphate, and the other just chemical fertilizer. The tomato plant grown with chemical fertilizer alone was attacked by insects, while the other one given trace minerals was not.


Hensel pointed out that animal manure and chemical fertilizers produce a forced, unnaturally rapid growth of large-sized produce which fail to acquire the minerals normally secured during a slower, longer development. The result is the production of demineralized, unbalanced plants, which are weak and unhealthy, falling prey to disease and insect pests.




This explains why, coincident with the increased use of chemical fertilizers, during the past century, insect pests steadily increased. So did cancerous conditions among plants, animals and humans, as shown by Keens, an English soil chemist, who presents statistics to show that the increased use of chemical fertilizers is a major cause of the greater incidence of cancer during that last hundred years.




The modern Organic Farming movement has accepted and propagated one of Hensel's theories—his opposition to chemical fertilizers and recommendation of powdered rocks in their place—but has failed to appreciate his other main doctrine—his opposition to the use of animal excrement's as plant foods. In this respect, Hensel, though he lived in the last century, [was] far ahead of the Organic Movement and more modern than the most modern agricultural reformer.



Hensel had a great admirer and disciple in England, one Sampson Morgan, who founded his "Clean Culture" doctrine on Hensel's philosophy of soil and biological regeneration by the avoidance of chemical or animal fertilizers. While Hensel was more of a theorist, Morgan was a practical farmer and agricultural experimenter, who proved the truth of Hensel's theories by winning the first prize at all agricultural exhibits at which his super-sized, super-quality, disease - and blight - free rock-dust fertilized fruits and vegetables were displayed. In Sampson Morgan's Clean Culture, Morgan's views are presented.


In reality they are Hensel's doctrines transplanted to English soil. The reading of Morgan's book will be a valuable supplement to [the reading] of this, to give one a thorough understanding of the subject of Natural Agriculture (i.e., a system of soil culture definitely in advance of Organic Gardening by the compost method).


Practical experience with Hensel's Stone Meal and his non-animal method of soil regeneration, has proven the following:


That Stone Meal creates healthier, tastier, more vitaminized and mineralized foods.


That Stone Meal creates immunity to insect infestation, worms, fungi and plant diseases of all kinds.



That Stone Meal improves the keeping and shipping quality of foods, so that they keep a long time, in contrast to the rapid deterioration of foods given abundant animal manure.



That Stone Meal helps plants to resist drought and frost, enabling them to survive when those fed on manure and chemicals perish.



That Stone Meal produces larger crops which are more profitable because the farmer is saved the expense of buying chemical fertilizers which are rapidly leached from the soil by rainfall, whereas Stone Meal, being less soluble, is gradually released during the course of years and remain in the soil, being the most economical of fertilizers.



That foods raised with Stone Meal are better for human health and the prevention of disease than those grown with chemicals or animal manure.



That use of Stone Meal, in place of chemical or animal fertilizers, helps to end the spraying menace (by removing its cause) is proven by the fact that plants and trees grown with Stone Meal are immune to pests and so require no spraying.



http://www.bibliotecapleyades.net/ciencia/supressed_inventions/suppressed_inventions20.htm

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