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Issue 184 - 5/9/05
WHAT ARE HOLLOW FOODS?
Why are Americans the most overfed, yet the most diseased people in the world? Maybe it is because we are eating hollow foods.
It is a fact. Our soils are depleted and depleted soils do not produce healthy, nutrient-rich plants. It’s also a fact that crops produced in depleted soils are more prone to the invasion of insects, viruses, fungi, etc. Insects and infectious organisms were designed to get rid of unhealthy vegetation and they do not typically attack truly healthy plants. Much of the modern world is now aware that our industrialized methods of farming have not only depleted the soils, but they have created a cycle which requires pesticides to protect the unhealthy crops grown on the depleted soils.
And who suffers? We all do!
There are more than 70 trace minerals necessary to produce healthy, nutrient-rich crops, yet the most current farming methods routinely put back only 3 to 5 of them. Have you ever heard of NPK? NPK is an abbreviation for Nitrogen, Phosphorus and Potassium. These are the 3 most common minerals used on our plants to make then grow fast and “look” healthy. What about the other 67 minerals needed?
That’s only a part of the problem. Inorganic (synthetic, “dead”), ammonium based fertilizers along with herbicides and pesticides, kill the precious microorganisms in the soil which are unquestionably essential to the creation of organic mineral complexes.
Not even vitamins or enzymes can function without trace minerals, and when they are lacking, numerous processes either slow down or come to a halt until the mineral banks can be replenished. Knowing this, it is easy to see why both plants and humans are becoming increasingly susceptible to disease. It is also easy to understand what Linus Pauling, (twice awarded the Nobel Prize) meant when he stated “Every ailment, every sickness and every disease can be traced back to an organic trace mineral deficiency.” It has become alarmingly evident that we are severely deficient in one of the most basic components necessary to sustain health—organic trace minerals.
Are there any solutions? Yes! Eating organically produced plants is a good start. But ultimately, the solution to our mineral deficiency lies in the sea, where minerals are abundant and readily available in plant form.
WHAT ARE HOLLOW FOODS?
Why are Americans the most overfed, yet the most diseased people in the world? Maybe it is because we are eating hollow foods.
It is a fact. Our soils are depleted and depleted soils do not produce healthy, nutrient-rich plants. It’s also a fact that crops produced in depleted soils are more prone to the invasion of insects, viruses, fungi, etc. Insects and infectious organisms were designed to get rid of unhealthy vegetation and they do not typically attack truly healthy plants. Much of the modern world is now aware that our industrialized methods of farming have not only depleted the soils, but they have created a cycle which requires pesticides to protect the unhealthy crops grown on the depleted soils.
And who suffers? We all do!
There are more than 70 trace minerals necessary to produce healthy, nutrient-rich crops, yet the most current farming methods routinely put back only 3 to 5 of them. Have you ever heard of NPK? NPK is an abbreviation for Nitrogen, Phosphorus and Potassium. These are the 3 most common minerals used on our plants to make then grow fast and “look” healthy. What about the other 67 minerals needed?
That’s only a part of the problem. Inorganic (synthetic, “dead”), ammonium based fertilizers along with herbicides and pesticides, kill the precious microorganisms in the soil which are unquestionably essential to the creation of organic mineral complexes.
Not even vitamins or enzymes can function without trace minerals, and when they are lacking, numerous processes either slow down or come to a halt until the mineral banks can be replenished. Knowing this, it is easy to see why both plants and humans are becoming increasingly susceptible to disease. It is also easy to understand what Linus Pauling, (twice awarded the Nobel Prize) meant when he stated “Every ailment, every sickness and every disease can be traced back to an organic trace mineral deficiency.” It has become alarmingly evident that we are severely deficient in one of the most basic components necessary to sustain health—organic trace minerals.
Are there any solutions? Yes! Eating organically produced plants is a good start. But ultimately, the solution to our mineral deficiency lies in the sea, where minerals are abundant and readily available in plant form.
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COFFEE TALK... Keeping your morning coffee fix to one small cup may be better for your health. In a recent study, people who consumed excess coffee each morning tended to have higher blood levels of certain inflammatory proteins, compared to people who drank less coffee or who were non-coffee drinkers. Anything over a small cup (about 6.5 ounces) per day was associated with the increase in inflammatory markers.
SIP YOUR ANTIOXIDANTS... A surprising winner in the drinkable antioxidants arena is cocoa. Warming up with hot cocoa will deliver an antioxidant punch that neither red wine nor green tea can beat, according to recent research. Cocoa is rich in phenois, compounds that fight heart disease, aging, and cancer. To keep your fat and calorie intake low, drink it in moderation.
SIP YOUR ANTIOXIDANTS... A surprising winner in the drinkable antioxidants arena is cocoa. Warming up with hot cocoa will deliver an antioxidant punch that neither red wine nor green tea can beat, according to recent research. Cocoa is rich in phenois, compounds that fight heart disease, aging, and cancer. To keep your fat and calorie intake low, drink it in moderation.
Issue 185 - 5/16/05
TRACE MINERALS
Last week we discussed Hollow Foods – why our foods are so lacking in nutrients. A natural follow up to that is a discussion of trace minerals and why they are important to our bodies. Let’s start by looking at most farmers’ crop growing practices.
In the 1930’s, when farmers began to add inorganic fertilizers to the soil, it was presumed that biological organisms could assimilate minerals in any form. Unfortunately this is not the case. We are now discovering that inorganic minerals and trace minerals cannot be easily assimilated by plants. They must first be combined with carbonaceous matter before they can be used. No wonder our food is less and less nutritious. No wonder it lacks taste and no wonder the modern farmer has to apply more and more toxic pesticides, herbicides and chemicals every year in order to get his crops to market.
Let’s look at a similar dilemma.
The human body is also meant to derive minerals from organic complexes. However, in our case, these complexes were meant to be supplied in the food we eat. Unfortunately, these critical, disease preventing, organic nutrients are not present when our food is grown in depleted soils. And, just like the farmer who has attempted to alter the soil with inorganic toxic chemicals and fertilizers, we have tried to add inorganic trace minerals to our diet in the form of colloidal supplements with even worse potential consequences.
It is important to reiterate that most all trace minerals are not recognized, absorbed or utilized by living tissue unless they are carried in organic complexes. They eventually accumulate in the body and are stored outside the cells in interstitial fluids, and fatty tissues. Over time, severe toxicity and disease may manifest. On the other hand, organic trace minerals are definitively different from inorganic minerals. They are physically small enough that they can be easily carried into the cells of our bodies. They are bound by carbon (living matter) and have innumerous health benefits, aiding in intracellular detoxification and the removal of inorganic toxins from the extra cellular spaces in our bodies.
Thus, when trace minerals are combined with carbonaceous matter, they become an enriching meal of living minerals rather than a toxic plate of inert (dead) rocks.
One can see that we need to “eat” our trace minerals along with the vitamins and other nutrients our bodies need on a daily basis. Once again, the sea provides us with our answer to the dilemma of where to find foods that are packed with trace minerals.
TRACE MINERALS
Last week we discussed Hollow Foods – why our foods are so lacking in nutrients. A natural follow up to that is a discussion of trace minerals and why they are important to our bodies. Let’s start by looking at most farmers’ crop growing practices.
In the 1930’s, when farmers began to add inorganic fertilizers to the soil, it was presumed that biological organisms could assimilate minerals in any form. Unfortunately this is not the case. We are now discovering that inorganic minerals and trace minerals cannot be easily assimilated by plants. They must first be combined with carbonaceous matter before they can be used. No wonder our food is less and less nutritious. No wonder it lacks taste and no wonder the modern farmer has to apply more and more toxic pesticides, herbicides and chemicals every year in order to get his crops to market.
Let’s look at a similar dilemma.
The human body is also meant to derive minerals from organic complexes. However, in our case, these complexes were meant to be supplied in the food we eat. Unfortunately, these critical, disease preventing, organic nutrients are not present when our food is grown in depleted soils. And, just like the farmer who has attempted to alter the soil with inorganic toxic chemicals and fertilizers, we have tried to add inorganic trace minerals to our diet in the form of colloidal supplements with even worse potential consequences.
It is important to reiterate that most all trace minerals are not recognized, absorbed or utilized by living tissue unless they are carried in organic complexes. They eventually accumulate in the body and are stored outside the cells in interstitial fluids, and fatty tissues. Over time, severe toxicity and disease may manifest. On the other hand, organic trace minerals are definitively different from inorganic minerals. They are physically small enough that they can be easily carried into the cells of our bodies. They are bound by carbon (living matter) and have innumerous health benefits, aiding in intracellular detoxification and the removal of inorganic toxins from the extra cellular spaces in our bodies.
Thus, when trace minerals are combined with carbonaceous matter, they become an enriching meal of living minerals rather than a toxic plate of inert (dead) rocks.
One can see that we need to “eat” our trace minerals along with the vitamins and other nutrients our bodies need on a daily basis. Once again, the sea provides us with our answer to the dilemma of where to find foods that are packed with trace minerals.
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INCREDIBLE ONIONS... The stronger an onion tastes, the better it probably is for your health. Pungent shallots and certain varieties of yellow and red onions are highest in
flavonoids that have potent antioxidant and cancer fighting abilities, a new study determined. Sweet onions have lower concentrations of flavonoids. Try adding onions to soups, salads, and sandwiches for an antioxidant boost.
flavonoids that have potent antioxidant and cancer fighting abilities, a new study determined. Sweet onions have lower concentrations of flavonoids. Try adding onions to soups, salads, and sandwiches for an antioxidant boost.
Issue 186 - 5/23/05
THE PERFECT FUEL
The human body is an amazing design. When given the right fuel, it is runs like a Lamborghini screaming down the road doing 150 mph. But when that perfect fuel is missing, that beautiful car on the outside will internally start to sputter and eventually not run at all.
In this, the last in our series on hollow foods and trace minerals, one will see how these trace minerals perform an important function inside our bodies. They provide a “fuel” we cannot do without.
Trace minerals are systemic catalysts. They are activators (intracellular “spark plugs”). They either “kick off” or “speed up” most of the chemistry that goes on in our bodies.
Without trace minerals there is NO LIFE! Trace minerals are responsible for carrying most of the nutrition into our cells. Hence it has been said that we need three basic ingredients to sustain life—water, oxygen and, organic trace minerals.
Not even vitamins or enzymes can function without trace minerals, and when they are lacking, numerous processes either slow down or come to a halt until the mineral banks can be replenished.
Knowing this, it is easy to see why both plants and humans are becoming increasingly susceptible to disease. Now it is easy to see why many ailments, sicknesses and diseases can be traced back to an organic trace mineral deficiency.
The earth still contains trace minerals below our dead soils and also in the sea. Vegetation from the sea is a wonderful source for the trace minerals our bodies so
desperately need. Using sea plants as our fuel, our bodies can run like a perfectly tuned engine, zooming down the road at 150 miles per hour and not have a speed bump in sight.
THE PERFECT FUEL
The human body is an amazing design. When given the right fuel, it is runs like a Lamborghini screaming down the road doing 150 mph. But when that perfect fuel is missing, that beautiful car on the outside will internally start to sputter and eventually not run at all.
In this, the last in our series on hollow foods and trace minerals, one will see how these trace minerals perform an important function inside our bodies. They provide a “fuel” we cannot do without.
Trace minerals are systemic catalysts. They are activators (intracellular “spark plugs”). They either “kick off” or “speed up” most of the chemistry that goes on in our bodies.
Without trace minerals there is NO LIFE! Trace minerals are responsible for carrying most of the nutrition into our cells. Hence it has been said that we need three basic ingredients to sustain life—water, oxygen and, organic trace minerals.
Not even vitamins or enzymes can function without trace minerals, and when they are lacking, numerous processes either slow down or come to a halt until the mineral banks can be replenished.
Knowing this, it is easy to see why both plants and humans are becoming increasingly susceptible to disease. Now it is easy to see why many ailments, sicknesses and diseases can be traced back to an organic trace mineral deficiency.
The earth still contains trace minerals below our dead soils and also in the sea. Vegetation from the sea is a wonderful source for the trace minerals our bodies so
desperately need. Using sea plants as our fuel, our bodies can run like a perfectly tuned engine, zooming down the road at 150 miles per hour and not have a speed bump in sight.
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PASS IT ON... Saying “No, thanks” to baskets of white bread may mean passing on diabetes as well. In a recent study, people who consumed more white bread than whole-grain breads tended to have the highest risk of adult-onset diabetes. Other foods made from highly refi ned fl ours or sugars, such as cookies, crackers, and cakes, also were associated with an increased risk of the condition.
Issue 187 - 5/30/05
LEAD, ARSENIC, ALUMINUM AND MERCURY... VITAL TRACE ELEMENTS OR TOXIC POISON?
Part 1 of 2
Last week we discussed Trace Minerals and why they are so important to our health. But did you know that trace minerals such as lead, arsenic, aluminum, and mercury are also critical to our body function?
Did you know that an apple contains 3-5 mg of aluminum and trace amounts of lead, arsenic and mercury. Micro or trace minerals are essential for good health if they come from an organic or plant source. In contrast, if they come from an inorganic or metallic source, such as heavy metals, they are toxic. For example, iodine in an organic form is necessary for health. Non-organic or metallic iodine in the same amount can kill you.
Why are people frightened of these trace minerals? The reason is well understood. There have been numerous deaths and birth defects caused by heavy metal poisoning from metals such as lead. People have used arsenic as a poison and pesticide for centuries. The news is fi lled with grim reports about these substances. However, little is said about the all-critical source. Is it organic or inorganic?
Organic trace minerals are not deposited in the body like inorganic forms of these elements. Research shows that organic plant-derived trace minerals will actually replace the heavy metals deposited in the body. The heavy metals are then flushed from the body.
There is a huge difference between an organic and an inorganic mineral. Once a plant source utilizes minerals from the ground, they are digested, making them ionic or electrical in nature. This makes it easier for the body to assimilate and use the minerals at a cellular level. Subsequently, they are not stored or deposited somewhere else in the body. Trace minerals in their inorganic form are not easy for the body to use. They are stored in the tissues and eventually large amounts build up and become extremely toxic.
In the late 1980’s an interesting experiment was conducted by Gary Price Todd, MD, author of the book Nutrition, Health and Disease. The study involved individuals with heavy metal poisoning, specifically lead, mercury, cadmium and aluminum.
Next Article: part 2
LEAD, ARSENIC, ALUMINUM AND MERCURY... VITAL TRACE ELEMENTS OR TOXIC POISON?
Part 1 of 2
Last week we discussed Trace Minerals and why they are so important to our health. But did you know that trace minerals such as lead, arsenic, aluminum, and mercury are also critical to our body function?
Did you know that an apple contains 3-5 mg of aluminum and trace amounts of lead, arsenic and mercury. Micro or trace minerals are essential for good health if they come from an organic or plant source. In contrast, if they come from an inorganic or metallic source, such as heavy metals, they are toxic. For example, iodine in an organic form is necessary for health. Non-organic or metallic iodine in the same amount can kill you.
Why are people frightened of these trace minerals? The reason is well understood. There have been numerous deaths and birth defects caused by heavy metal poisoning from metals such as lead. People have used arsenic as a poison and pesticide for centuries. The news is fi lled with grim reports about these substances. However, little is said about the all-critical source. Is it organic or inorganic?
Organic trace minerals are not deposited in the body like inorganic forms of these elements. Research shows that organic plant-derived trace minerals will actually replace the heavy metals deposited in the body. The heavy metals are then flushed from the body.
There is a huge difference between an organic and an inorganic mineral. Once a plant source utilizes minerals from the ground, they are digested, making them ionic or electrical in nature. This makes it easier for the body to assimilate and use the minerals at a cellular level. Subsequently, they are not stored or deposited somewhere else in the body. Trace minerals in their inorganic form are not easy for the body to use. They are stored in the tissues and eventually large amounts build up and become extremely toxic.
In the late 1980’s an interesting experiment was conducted by Gary Price Todd, MD, author of the book Nutrition, Health and Disease. The study involved individuals with heavy metal poisoning, specifically lead, mercury, cadmium and aluminum.
Next Article: part 2
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SLEEP IT OFF... Skimping on sleep may add inches to your waistline. Your blood levels of leptin, a hormone that acts as an appetite suppressant, appear to decrease when you experience sleep deprivation, according to new research. Keep leptin levels high and curb overeating and weight gain by getting at least 6 to 8 hours of sleep per night.
Issue 188 - 6/6/05
LEAD, ARSENIC, ALUMINUM AND MERCURY... VITAL TRACE ELEMENTS OR TOXIC POISON?
Part 2 of 2
In the late 1980’s an interesting experiment was conducted by Gary Price Todd, MD, author of the book Nutrition, Health and Disease. The study involved individuals with heavy metal poisoning, specifi cally lead, mercury, cadmium and aluminum.
Patients were placed on a program of all spectrum bio-available, organic, micro trace minerals.
After 16 months the study demonstrated reduced levels of toxic metals in the patients. They concluded that organic tonic minerals naturally chelate or remove the inorganic minerals from the body.
Furthermore, ionic minerals cannot be stored in the body for longer than a few hours; they are much like the water soluble vitamins; therefore, they cannot build up to toxic levels in the soft tissues. (Todd, Gary P. Unpublished Observations. In The Institute of Nutritional Science Journal. June 1996, 1:1).
Another study on trace minerals and detoxification was conducted by Dr. Michael Zimmerman, Chief of Staff of the Specialized Clinic for Chronic Illnesses and Therapy Resistant Patients and Biophysicist. Dr. Fitz-Alber Popp in Uberlingen, Germany. They concluded that trace minerals were not toxic, but rather assisted the cell’s vital functions and enhanced detoxifi cation as well as accelerate the healing process of chronic illness. (Popp, Fritz-Albert. Bio-electronic Response of Cellular Stimulation).
Like lead, mercury and other metals, arsenic is toxic when comes from an inorganic source. However, from an organic source, it is an essential micro-mineral needed by the body in minute quantities (The Nutrition Bible, Jean Anderson and Barbara Doeskins, 1995). In a recent study where arsenic was given to 12 patients with leukemia, it went into remission. The treatment apparently stops cancer cells from re-producing and then they self-destruct (New England Journal of Medicine, November 1998).
There is reason these minerals are called trace minerals - the body needs them in trace amounts. Next time you find these elements on the label of a product or the food you eat, don’t be frightened. Find out whether or not they come from an organic (plant) or inorganic (metallic) source.
(Information assembled by writings Dr. William J. Saccoman, MD)
LEAD, ARSENIC, ALUMINUM AND MERCURY... VITAL TRACE ELEMENTS OR TOXIC POISON?
Part 2 of 2
In the late 1980’s an interesting experiment was conducted by Gary Price Todd, MD, author of the book Nutrition, Health and Disease. The study involved individuals with heavy metal poisoning, specifi cally lead, mercury, cadmium and aluminum.
Patients were placed on a program of all spectrum bio-available, organic, micro trace minerals.
After 16 months the study demonstrated reduced levels of toxic metals in the patients. They concluded that organic tonic minerals naturally chelate or remove the inorganic minerals from the body.
Furthermore, ionic minerals cannot be stored in the body for longer than a few hours; they are much like the water soluble vitamins; therefore, they cannot build up to toxic levels in the soft tissues. (Todd, Gary P. Unpublished Observations. In The Institute of Nutritional Science Journal. June 1996, 1:1).
Another study on trace minerals and detoxification was conducted by Dr. Michael Zimmerman, Chief of Staff of the Specialized Clinic for Chronic Illnesses and Therapy Resistant Patients and Biophysicist. Dr. Fitz-Alber Popp in Uberlingen, Germany. They concluded that trace minerals were not toxic, but rather assisted the cell’s vital functions and enhanced detoxifi cation as well as accelerate the healing process of chronic illness. (Popp, Fritz-Albert. Bio-electronic Response of Cellular Stimulation).
Like lead, mercury and other metals, arsenic is toxic when comes from an inorganic source. However, from an organic source, it is an essential micro-mineral needed by the body in minute quantities (The Nutrition Bible, Jean Anderson and Barbara Doeskins, 1995). In a recent study where arsenic was given to 12 patients with leukemia, it went into remission. The treatment apparently stops cancer cells from re-producing and then they self-destruct (New England Journal of Medicine, November 1998).
There is reason these minerals are called trace minerals - the body needs them in trace amounts. Next time you find these elements on the label of a product or the food you eat, don’t be frightened. Find out whether or not they come from an organic (plant) or inorganic (metallic) source.
(Information assembled by writings Dr. William J. Saccoman, MD)
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SECOND WIND... Working out later in the day could be a great way to breeze through your exercise routine. Airway resistance appears to vary throughout the day, according to circadian rhythms, a new study revealed. Schedule time for exercise later in the day when lung function peaks in most people. This schedule could help you feel less winded and help you get more out of your workouts.
A FRUITFUL PRACTICE... Reach for juicy apples for a healthy dose of disease prevention. Apples provide your body with quercetin, a fl avonoid antioxidant that protects cells against wear and tear that can contribute to chronic conditions such as heart disease and cancer. Just don’t peel them; most of the quercetin found in apples is in the skin, so it’s best to wash the fruits well and eat them whole. (Best to eat organic if you eat the skins)
A FRUITFUL PRACTICE... Reach for juicy apples for a healthy dose of disease prevention. Apples provide your body with quercetin, a fl avonoid antioxidant that protects cells against wear and tear that can contribute to chronic conditions such as heart disease and cancer. Just don’t peel them; most of the quercetin found in apples is in the skin, so it’s best to wash the fruits well and eat them whole. (Best to eat organic if you eat the skins)
Issue 189 - 6/13/05
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 1
Last week we discussed more about Trace Minerals and why they are so important to our health. Starting this week, we will be switching topics to the 8 deadly diseases of the modern world, and how to prevent them.
Today, the risk of dying of any thing before you are 40 is really very small. But starting at 40, you enter the zone of the 8 deadly diseases. How deadly are they? They kill more than 80% of us. Can you guess what they are?
- Heart Disease
- Cancer
- Stroke
- Diabetes
- Arthritis
- Osteoporosis
- Alzheimer’s Disease
- Auto-Immune Disease
These 8 deadly diseases will send millions of people to an early grave this year. Not thousands, but millions!
Here’s the good news. None of these diseases are inevitable. All of them can potentially be avoided or at least delayed - and in some cases even reversed - by following a few simple steps that I’ll share with you before we’re done. Because of this, more and more of us will be living healthy lives all the way to one hundred and beyond.
#1 Heart Disease
Heart disease kills a million people a year in North America alone, and millions more worldwide. It’s an epidemic. It’s the equivalent of wiping out entire cities of people like San Diego or Sydney or Vancouver every year. Year after year. Or to say it another way, somebody dies at least every 32 seconds from heart disease. But just what is it? It’s not a disease you catch like a cold.
It’s a disease you eat. Improper diet causes a sludge called plaque to slowly clog up your arteries, stopping the fl ow of vital oxygen and nutrients to your heart muscles. When your arteries fi nally plug up, you have a heart attack. This happens to over 1.5 million people a year. For most of them, it’s a total surprise. They had no idea their arteries were clogged. 1/3 of them will die on the way to the hospital, with no second chance, no time to say goodbye. Those who do survive suffer through expensive and painful therapies.
These days, a coronary bypass surgery costs between $25,000 to $50,000.
Next Article: part 2
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COLOR ME RED... If you want the most vitamin C from your bell peppers, munch on red ones. A recent study revealed that mature red bell peppers have higher levels of vitamin C compared to green ones. Vitamin C is an important antioxidant vitamin that can reduce arterial aging and boost immune system function. In addition to bell peppers, other super vitamin C sources include orange juice and strawberries.
Issue 190 - 6/20/05
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 2
Sadly, the Centers for Disease Control stated in 1994 that only 18% of Americans over age 18 are free of heart disease risk factors. Here they are: high blood cholesterol, smoking, overweight, diabetes, hypertension and inactivity.
So how can you decrease the risk of heart disease?
Are you ready for a shocker? About 80% of the human race have cholesterol levels below 150 and will never have a heart attack. The Tarahumara Indians of Mexico and the Yanamomes of Brazil have average cholesterol levels from 133-137. That should tell us something!
We Americans need to rethink what we’re putting into our bodies.
Odds are, you probably already have some degree of heart disease. Heart disease starts early. By age 16, young Americans already have some degree of blockage in the crucial arteries that supply the heart with blood. But, here’s the good news: because of medical technology, we’ve made significant progress in the war on heart disease. Since 1950, we’ve cut the death rate in half.
As Dr. Michael Colgan, world famous expert on nutrition, has said: “Do not fear cardiovascular disease. It’s the easiest of all man-made diseases to prevent, and even to reverse, if only you follow the right nutrition, plus a little easy exercise to blow away the cobwebs.”
There are four components that the research suggests may aid in preventing heart disease:
- Eat a diet high in fiber and low in saturated animal fats, dairy products are considered animal fats, even skim milk). Eat lots of raw veggies, fruits, grains, legumes, nuts and seeds. Be sparing with anything else.
- Exercise regularly
- Take an organic whole-food nutritional supplement containing all the major vitamins, macro minerals, trace and ultra trace rare-earth minerals, enzymes, amino-acids, EFA’s etc, in their ionic form. Liquids are best.
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FRIENDLY FAT... Olive oil isn’t only a boon to heart health. New research shows it may have other powers, too. Oleic acid - a healthy monounsaturated fat found in olive oil - may help disarm a gene that prompts breast cancer cells to grow and divide, a recent study revealed. Add this health-friendly fat to your diet by sauteing veggies and other foods in olive oil instead of butter. Choose an olive oilbased dressing for salads too.
Issue 191 - 6/27/05
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 3
#2: Cancer
Cancer is the most feared and most expensive of all diseases, and for good reason. At least a million North Americans will be diagnosed with cancer this year. 50% of those will die within five years. That amounts to 1,500 people a day or one every minute of every day in America and one every 3 or 4 seconds somewhere in the world. We’ve spent billions trying to cure it. Far from being conquered, the incidence of cancer has increased 44% since 1950. Breast cancer is up 600%.
Prostate cancer is up 100%. At this rate, cancer will soon pass heart disease as the number one cause of death in America. Recently, the news on the cancer front in the U.S. has shown some improvement. After decades of steady increase, the rate of cancer death seems to have peaked and is dropping about 1/2% per year. That’s good news for about 2,750 people this year. But it is little comfort to the other 547,250 who won’t make it. What are your odds of developing cancer?
The National Cancer Institute says: “that one American in every three living today will get cancer, and one in four will die from it.” For women, the most feared cancer is breast cancer. In 1950, only one in twenty women got it. Today it’s about one in eight. Only 18% of women who are diagnosed with breast cancer will survive it for at least five years. About 45,000 women will die from it this year. According to Patrick Quillin in his book, Beating Cancer with Nutrition, even women who are lucky and beat it still lose an average of 19 years of life span.
For men, the most feared cancer is prostate cancer. Just about every man over 50 has an enlarged prostate. Doctors estimate that 30% of American men 60 years and older have prostatic cancer. Among men who live to 75, the number is over 50%. That’s one in two! And the older you get, the higher the risk. But don’t panic! Prostate cancer usually grows very slowly and can be treated with great success. The ten year survival rate from prostate cancer is over 86%. If cancer is the most feared disease, it is also the least understood. Most of us think that cancer is something in your genes: some families get it, others don’t. This is not necessarily so. Only 20% of cancer is attributable to heredity, 80% is in your control.
(Information assembled from “Long Life Now”, by: Lee Hitchcox D.C., and writings by Robert Allen)
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GO BANANAS... That handy yellow fruit with the slippery peel could help keep your kidneys healthy. New evidence suggests that eating bananas regularly may help reduce the risk of kidney cancer. Women in the study who ate the most bananas had the lowest risk of kidney cancer. Root vegetables, such as carrots and beets, and leafy green vegetables also appeared to have a protective effect.
Issue 192 - 7/4/05
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 4
According to Dr. Virginia Livingston-Wheeler, who at her clinic in San Diego treated hundreds of cancer patients with amazing success, “We all have cancer in our bodies it’s just that our immune system is keeping it in check. It’s the breakdown of our immune system that allows cancer to grow. If you maintain a strong and healthy immune system, your chances of ever getting cancer are virtually nil.” According to Dr. Patrick Quillin, another cancer expert, “Scientists agree that nearly all individuals develop undetectable cancer about 6 times in a 70 year life span. Yet only one of three people actually develops overgrown and detectable cancer. The body is equipped to deal with cancer, but this process relies heavily on nutrition.
Proper nutrition could prevent from 50-90% of all cancer “ So there is hope! The development of cancer is not always a short, lightning strike event that’s out of your control. It may be a long process; in the case of lung cancer 20-25 years. If you strengthen your immune system now, you can take back control and possibly keep cancer in check. You need to know that my research turned up an interesting connection between alkalinity and cancer protection. It seems that the more alkaline you are, the less friendly you are to cancer. Cancer cells love acidity because acid blood is anaerobic, meaning it pushes oxygen away - which inhibits the immune system. Alkaline blood, on the other hand, is aerobic, meaning it encourages oxygen and stimulates the immune system to keep cancer cells in check. This simple dynamic may be a real key to decreasing your chances of developing cancer. So how do you keep your blood more alkaline? Eat foods grown from the earth. If it comes from a plant, it is generally alkalizing. If you have to chase it down and kill it before you can eat it, it is generally more acidic.
High blood levels of protein from animal products lead to acid blood and an acid PH. Other sources of acidity are soda pop, coffee, and products loaded with simple sugars. So remember this simple little thing and adjust the foods you eat and you can easily become less cancer friendly. Get a simple saliva PH tester from any local pharmacy to keep track of your progress. A PH of 7.0 to 7.4 is ideal.
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 4
According to Dr. Virginia Livingston-Wheeler, who at her clinic in San Diego treated hundreds of cancer patients with amazing success, “We all have cancer in our bodies it’s just that our immune system is keeping it in check. It’s the breakdown of our immune system that allows cancer to grow. If you maintain a strong and healthy immune system, your chances of ever getting cancer are virtually nil.” According to Dr. Patrick Quillin, another cancer expert, “Scientists agree that nearly all individuals develop undetectable cancer about 6 times in a 70 year life span. Yet only one of three people actually develops overgrown and detectable cancer. The body is equipped to deal with cancer, but this process relies heavily on nutrition.
Proper nutrition could prevent from 50-90% of all cancer “ So there is hope! The development of cancer is not always a short, lightning strike event that’s out of your control. It may be a long process; in the case of lung cancer 20-25 years. If you strengthen your immune system now, you can take back control and possibly keep cancer in check. You need to know that my research turned up an interesting connection between alkalinity and cancer protection. It seems that the more alkaline you are, the less friendly you are to cancer. Cancer cells love acidity because acid blood is anaerobic, meaning it pushes oxygen away - which inhibits the immune system. Alkaline blood, on the other hand, is aerobic, meaning it encourages oxygen and stimulates the immune system to keep cancer cells in check. This simple dynamic may be a real key to decreasing your chances of developing cancer. So how do you keep your blood more alkaline? Eat foods grown from the earth. If it comes from a plant, it is generally alkalizing. If you have to chase it down and kill it before you can eat it, it is generally more acidic.
High blood levels of protein from animal products lead to acid blood and an acid PH. Other sources of acidity are soda pop, coffee, and products loaded with simple sugars. So remember this simple little thing and adjust the foods you eat and you can easily become less cancer friendly. Get a simple saliva PH tester from any local pharmacy to keep track of your progress. A PH of 7.0 to 7.4 is ideal.
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MAIN SQUEEZE... Going organic with your condiments could be a wise nutrition choice. Compared to non-organic ketchup, organic ketchup appeared to contain three times as much lycopene in a recent lab analysis. Lycopene is an antioxidant that may help reduce the risk of prostate cancer and heart disease. Other good sources of lycopene include tomato paste, watermelon, and pink grapefruit.
Issue 193 - 7/11/05
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 5
Studies suggest that pesticides promote cancers of the breast, prostate, brain, kidney, liver, central nervous system, blood cells and skin. So eat organic products whenever possible! This is a simple thing you can do to limit your risk. You’ll pay a bit more for organic food, but even a good deductible is pricey if you get cancer. You also get the added feel-good vibes from supporting sustainable agriculture. One of the best features of organic farming is the fact that mega-farms can’t do it. It’s a BOOM for the small family farmer.
So based on the studies referenced here, if you want to limit your cancer risk, do the following will help:
(Information assembled from “Long Life Now”, by: Lee Hitchcox D.C., and writings by Robert Allen)
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 5
Studies suggest that pesticides promote cancers of the breast, prostate, brain, kidney, liver, central nervous system, blood cells and skin. So eat organic products whenever possible! This is a simple thing you can do to limit your risk. You’ll pay a bit more for organic food, but even a good deductible is pricey if you get cancer. You also get the added feel-good vibes from supporting sustainable agriculture. One of the best features of organic farming is the fact that mega-farms can’t do it. It’s a BOOM for the small family farmer.
So based on the studies referenced here, if you want to limit your cancer risk, do the following will help:
- Eat a diet high in fiber and low in saturated animal fats, (dairy products are considered animal fats, even skim milk). Eat lots of raw veggies, fruits, grains, legumes, nuts and seeds. Be sparing with anything else.
- Eliminate any and all trans-fats like margarine, crisco, and any product that contains hydrogenated or partially hydrogenated oils of any kind. Oils in general are immune suppressants so limit your oil consumption as well. Vegetable oils suppress immune function and increase cancer risk even more than animal fats. The only oils I recommend are Olive oil and carefully processed Coconut oil, but use even these beneficials sparingly. Oils are concentrated foods and should be taken as such.
- Take an organic whole-food nutritional supplement containing all the major vitamins, macro minerals, trace and ultra trace rare-earth minerals, enzymes, amino-acids, EFA’s etc, in their ionic form. Liquids are best.
- Find a good liquid calcium source. Calcium is the ultimate alkalizer. I like calcium orotate. Oritic acid has been shown to be the ultimate carrier molecule to get calcium into the deepest bradytrophic cartilege and connective tissues in the body.
- Consider Pao D’arco. It’s made from the heartwood of the Lapacho tree and is a proven immune stimulant.
(Information assembled from “Long Life Now”, by: Lee Hitchcox D.C., and writings by Robert Allen)
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ANOTHER HEALTHY OIL... In a recent study, people who used rice bran oil in their diets experienced significant reductions in both their total and LDL cholesterol. After substituting the oil for other fats in their diets, the study participants experienced a 7 percent reduction in LDL. Use this nutty oil to sauté veggies or as a base for salad dressings or dipping sauces.
Issue 195 - 7/25/05
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 6
AVOIDING STROKES
Most of us are petrified of cancer without realizing that stroke kills more women than breast cancer, and more men than prostate cancer.
What is a stroke? Most strokes are caused by the same problem that causes a heart attack. The arteries of the brain harden and plug up, eventually shutting off the fl ow of blood to vital parts of the brain causing, in essence, a “brain attack.”
Researchers at the University of Cincinnati recently found to their alarm that approximately 730,000 strokes occur in the USA each year, almost ONE THIRD higher than the previous estimate of 550,000. Of those victims of stroke, at least 150,000 will die. And many of the rest of them may wish they had died. Strokes are the number one cause of disabilities.
There are 4,000,000 North American survivors of stroke alive today. Half of them have signifi cant disabilities including paralysis, speech problems, impaired vision, and memory loss.
You don’t want to be a stroke victim and you may not have to be. Follow the same instructions for heart disease referred to in a previous article to limit your risk of stroke.
These are:
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 6
AVOIDING STROKES
Most of us are petrified of cancer without realizing that stroke kills more women than breast cancer, and more men than prostate cancer.
What is a stroke? Most strokes are caused by the same problem that causes a heart attack. The arteries of the brain harden and plug up, eventually shutting off the fl ow of blood to vital parts of the brain causing, in essence, a “brain attack.”
Researchers at the University of Cincinnati recently found to their alarm that approximately 730,000 strokes occur in the USA each year, almost ONE THIRD higher than the previous estimate of 550,000. Of those victims of stroke, at least 150,000 will die. And many of the rest of them may wish they had died. Strokes are the number one cause of disabilities.
There are 4,000,000 North American survivors of stroke alive today. Half of them have signifi cant disabilities including paralysis, speech problems, impaired vision, and memory loss.
You don’t want to be a stroke victim and you may not have to be. Follow the same instructions for heart disease referred to in a previous article to limit your risk of stroke.
These are:
- Eat a diet high in fiber and low in saturated animal fats
- Exercise regularly
- Take an organic whole-food nutritional supplement
- Stop smoking!
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FORGET YOUR WORRIES... A more carefree attitude may help keep your mind young. Chronic worry was linked to an increased risk of cognitive decline in a recent study.
Obsessive worriers had more than double the risk of decline compared to their more carefree peers. Kick worries to the curb by writing them down in a journal or talking them out with people you love. Also, work on decisive plans of action for worries that won’t go away.
Obsessive worriers had more than double the risk of decline compared to their more carefree peers. Kick worries to the curb by writing them down in a journal or talking them out with people you love. Also, work on decisive plans of action for worries that won’t go away.
Issue 196 - 8/1/05
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 7
DIABETES
Over sixteen million North Americans suffer from diabetes, with millions more worldwide. And it’s on the rise. One in twenty of us will eventually get it. It’s a major threat to our health. The longer you live, the greater the chance that you’ll eventually develop diabetes. 40% to 60% of eighty-year-olds have it.
Peripheral neuropathy is a terrible side effect of diabetes leading to nerve damage in the extremities and the eyes. Amputation of limbs and blindness are common among those with advanced type II diabetes. Every year, diabetes kills 300,000 people, and leaves countless others in a state of misery from the symptoms of the disease.
Here’s the wake-up call… In industrialized countries such as ours, blood sugar and insulin levels rise progressively with age. This “normal aging process” does not occur in other cultures with different diets. The key to avoiding diabetes is to understand how the process works. Mounting evidence suggests that sugar, fiber and fat each play a major role:
Dietary Causes of Type II Diabetes
At least 80% of type II diabetics are obese. Fat paralyzes insulin response and hinders insulin clearance from the bloodstream by the liver. High-sugar, low-fiber diets cause blood sugar spiking and elevated insulin, which impairs the insulin receptors. Fiber helps control blood sugar spiking by slowing carbohydrate absorption.
Next week we’ll cover some things you can do that research shows could put the odds back in your favor.
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 7
DIABETES
Over sixteen million North Americans suffer from diabetes, with millions more worldwide. And it’s on the rise. One in twenty of us will eventually get it. It’s a major threat to our health. The longer you live, the greater the chance that you’ll eventually develop diabetes. 40% to 60% of eighty-year-olds have it.
Peripheral neuropathy is a terrible side effect of diabetes leading to nerve damage in the extremities and the eyes. Amputation of limbs and blindness are common among those with advanced type II diabetes. Every year, diabetes kills 300,000 people, and leaves countless others in a state of misery from the symptoms of the disease.
Here’s the wake-up call… In industrialized countries such as ours, blood sugar and insulin levels rise progressively with age. This “normal aging process” does not occur in other cultures with different diets. The key to avoiding diabetes is to understand how the process works. Mounting evidence suggests that sugar, fiber and fat each play a major role:
Dietary Causes of Type II Diabetes
- High Fat intake
- Obesity
- Sugar-fiber ratio too high
At least 80% of type II diabetics are obese. Fat paralyzes insulin response and hinders insulin clearance from the bloodstream by the liver. High-sugar, low-fiber diets cause blood sugar spiking and elevated insulin, which impairs the insulin receptors. Fiber helps control blood sugar spiking by slowing carbohydrate absorption.
Next week we’ll cover some things you can do that research shows could put the odds back in your favor.
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A SLOW BUILDUP... Less may be more when it comes to building strength. If you’re not feeling up to heaving heavy weights, take heart. Recent research suggests that doing fewer reps with less weight can help build muscle just as well as more reps with heavier weights. Aim for several strength training sessions per week that combine to total at least 30 minutes.
Issue 197 - 8/8/05
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 8
MORE ON DIABETES
Research shows changing habits could put the odds in your favor for not developing Diabetes.
EIGHT DEADLY DISEASES OF THE MODERN WORLD, AND HOW TO PREVENT THEM
Part 8
MORE ON DIABETES
Research shows changing habits could put the odds in your favor for not developing Diabetes.
- Eat a diet high in fi ber and low in saturated animal fats, (dairy products are considered animal fats, even skim milk). Eat lots of raw veggies, fruits, grains, legumes, nuts and seeds. Be sparing with anything else.
- Take an organic whole-food nutritional supplement containing all the major vitamins, macro minerals, trace and ultra trace rare-earth minerals, enzymes, amino-acids, EFA’s etc, in their ionic form. Liquids are best. Especially important are the minerals chromium and vanadium, because they are believed to help regulate insulin response.
- Limit your intake of processed sugars. Try to eliminate white sugar. Honey is better. Try stevia as a sweetener, it’s the best alternative. It is a plant-based natural sweetener that doesn’t promote an insulin response. Avoid Nutrasweet, aspartame, Sweet ‘n low, Equal, or any other artifi cial sweeteners.
- If you’re currently overweight or obese, do everything in your power to lose the excess weight. If you eat strictly as per #1 above, you will lose every excess pound you’ve got. Ever seen a fat peasant? How about a fat vegetarian? Eat from the fi ve categories listed above and you can weigh what you were supposed to weigh. Eat lots of animal fats and sugars and, well, you know what happens. Do you like milk? Ever stop to think about the natural role for whole milk? It is designed to take a 60lb calf and turn it into a 600 lb cow in about 8 months. If those are the kind of results you’re after....go for it!
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FIND THE FOLATE... Keep your blood pressure from climbing with a healthy helping of folate. Women who consumed ample amounts of folate every day had the lowest risk of hypertension in a recent study. Everyone should get about 700 micrograms daily to boost blood vessel health. Seek out folate-rich treats, such as asparagus spears, artichokes, and spinach, in your produce aisle. Fortified pasta, breads, and cereals also are a good source.
Issue 198 - 8/15/05
HISTORICAL USES FOR ALOE VERA
Quanah Parker, a Native American Comanche chief, was born in 1852. Despite all the opposition toward Native American at the time, Quanah became a successful liaison between his tribe and the U.S. government, eventually becoming a personal friend to President Theodore Roosevelt (1910 – 1909).
Invited by President Roosevelt, Quanah visited the United Verde Mining Corporation when one of the shafts collapsed, killing and injuring many mine workers. Not only did Quanah help in the rescue efforts, he also treated the burn victims with an odd-looking cactus leaf. As we know today, the odd-looking cactus leaf was Aloe Vera.
Native Americans still consider Aloe Vera a master healing plant. Anciently they called Aloe the “Wand of Heaven.” The plant was used for much more than just burns and topical sores. Aloe has a history of traditional use by them for stomach disorders and intestinal problems such as constipation, hemorrhoids, colitis, and colon problems to name just a few uses.
Native Americans weren’t the first to tap into Aloe’s incredible healing properties. It has been used by many different cultures all over the world. Historical evidence suggests the Aloe Vera plant originated in the warm, dry climates of Africa. However, because different cultures have been so eager to carry it from place to place, it now can be found in many warm lands all over the world.
Here are some Unique historical uses of aloe by region:
Country Disease/Problem
Next week I’ll cover some modern uses for Aloe Vera. (compiled from “Whole Food Nutrition” and other resources)
HISTORICAL USES FOR ALOE VERA
Quanah Parker, a Native American Comanche chief, was born in 1852. Despite all the opposition toward Native American at the time, Quanah became a successful liaison between his tribe and the U.S. government, eventually becoming a personal friend to President Theodore Roosevelt (1910 – 1909).
Invited by President Roosevelt, Quanah visited the United Verde Mining Corporation when one of the shafts collapsed, killing and injuring many mine workers. Not only did Quanah help in the rescue efforts, he also treated the burn victims with an odd-looking cactus leaf. As we know today, the odd-looking cactus leaf was Aloe Vera.
Native Americans still consider Aloe Vera a master healing plant. Anciently they called Aloe the “Wand of Heaven.” The plant was used for much more than just burns and topical sores. Aloe has a history of traditional use by them for stomach disorders and intestinal problems such as constipation, hemorrhoids, colitis, and colon problems to name just a few uses.
Native Americans weren’t the first to tap into Aloe’s incredible healing properties. It has been used by many different cultures all over the world. Historical evidence suggests the Aloe Vera plant originated in the warm, dry climates of Africa. However, because different cultures have been so eager to carry it from place to place, it now can be found in many warm lands all over the world.
Here are some Unique historical uses of aloe by region:
Country Disease/Problem
- China Aphrodisiac
- Haiti Expel worms
- Ancient Greece Baldness and insomnia
- Europe Varicose veins and colic
- Belize Purgative for the “lazy and weak”
- Hawaii Blisters
- Trinidad Jaundice
- Africa Headaches
- India Bursitis
- Native Americans Thread worms
- Egypt Cough
Next week I’ll cover some modern uses for Aloe Vera. (compiled from “Whole Food Nutrition” and other resources)
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A FRUIT FOR LUNG HEALTH... Breathe easier by munching on fruit for your lungs. Eating a couple of apples per week could reduce the risk of developing asthma and improve overall lung function, new research has revealed. Apples contain a variety of health-promoting phytochemicals, including quercetin, which may be the reason for the lung boosting benefits.
Issue 199 - 8/22/05
ALOE, THE PLANT AND MODERN USE
For ancient cultures, it was enough to know something worked. In our day and age, however, we want to know why it works. History has shown there is something distinctively unique about Aloe Vera. What is that “something?” There are good theories, but the synergistic effect of whole foods is something science has yet to fully explain.
Aloe Vera is a member of the Lily fl ower family even thought it looks cactus-like. The exceptional plant also belongs to a larger plant called “Xeroids.”
There are over 240 different species of Aloe, but only four of them are recognized as having potent nutritional value. Of those four different species, the Aloe leaf alone contains over 75 nutrients and 200 active compounds, including 20 minerals, 18 amino acids, and 12 vitamins.
Some of the well-known nutrients in Aloe are vitamins C, A, E, and B: Bcarotene; zinc; calcium; copper; magnesium; manganese; and phosphorous. Some of the lesser-known nutrients are at least five different enzymes; plant sterols that are powerful anti-inflammatory agents; gibberellin, a growth factor that assists in healing; and polysaccharides, particularly BI-3, and BI-4 glucomannans, know for their immune-stimulating effects. Other nutrients stimulate healing, have antiseptic qualities, and modulate the immune system to help fight deadly diseases.
There are nearly 500 medical works on Aloe Vera published in the last 50 years alone. Medical reports (both conventional and alternative) indicate Aloe is used modernly for natural cleansing, pain relief associated with the joints and muscles, fighting off bacterial invaders, a virucidale (virus killer) when used for long periods of time, a fungicidal and a moisturizing aid. Of course, it is one of the most widely used substances to treat burns, scrapes, sunburns, cuts and bruises.
Internally, Aloe is commonly used to promote better intestinal function, helps with constipation, hemorrhoids, colitis, and colon problems. One of modern science’s most recent findings is that Aloe helps rebuild the mucus lining in the intestinal tract. This lining is very important to maintain health and vitality in many areas of the body.
(compiled from “Whole Food Nutrition” and other resources)
ALOE, THE PLANT AND MODERN USE
For ancient cultures, it was enough to know something worked. In our day and age, however, we want to know why it works. History has shown there is something distinctively unique about Aloe Vera. What is that “something?” There are good theories, but the synergistic effect of whole foods is something science has yet to fully explain.
Aloe Vera is a member of the Lily fl ower family even thought it looks cactus-like. The exceptional plant also belongs to a larger plant called “Xeroids.”
There are over 240 different species of Aloe, but only four of them are recognized as having potent nutritional value. Of those four different species, the Aloe leaf alone contains over 75 nutrients and 200 active compounds, including 20 minerals, 18 amino acids, and 12 vitamins.
Some of the well-known nutrients in Aloe are vitamins C, A, E, and B: Bcarotene; zinc; calcium; copper; magnesium; manganese; and phosphorous. Some of the lesser-known nutrients are at least five different enzymes; plant sterols that are powerful anti-inflammatory agents; gibberellin, a growth factor that assists in healing; and polysaccharides, particularly BI-3, and BI-4 glucomannans, know for their immune-stimulating effects. Other nutrients stimulate healing, have antiseptic qualities, and modulate the immune system to help fight deadly diseases.
There are nearly 500 medical works on Aloe Vera published in the last 50 years alone. Medical reports (both conventional and alternative) indicate Aloe is used modernly for natural cleansing, pain relief associated with the joints and muscles, fighting off bacterial invaders, a virucidale (virus killer) when used for long periods of time, a fungicidal and a moisturizing aid. Of course, it is one of the most widely used substances to treat burns, scrapes, sunburns, cuts and bruises.
Internally, Aloe is commonly used to promote better intestinal function, helps with constipation, hemorrhoids, colitis, and colon problems. One of modern science’s most recent findings is that Aloe helps rebuild the mucus lining in the intestinal tract. This lining is very important to maintain health and vitality in many areas of the body.
(compiled from “Whole Food Nutrition” and other resources)
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FRUITFUL WEIGHT LOSS... Reaching for the fruit bowl more often could help keep your weight from creeping higher. A recent study analyzing changes in dietary patterns over a period of time revealed that people who consumed more servings of fruit than they did 6 years prior were least likely to have gained weight among the groups studied. Keep apples, oranges, plums, and pears on hand as ready companions to your weight maintenance efforts.
Issue 200 - 8/29/05
SEA PLANTS
Part 1
“Knowledge of the oceans is more than a matter of curiosity. Our very survival may hinge upon it.” President John F. Kennedy, March 1961, In A Message To Congress. Even though the ocean covers 70 percent of the earth, most of its waters remain unexplored and untouched by human life. Housed within the earth’s oceans are millions and millions of pounds of food--food that is unlike the food grown on land. This food is not depleted of important nutrients. This food is not polluted. This food is not harvested before it is ripened. In fact, this food may very well be the most potent form of nutrition currently available.
Sea plants also go by the names of sea vegetation, seaweeds, “greens,” sea algae and several other titles. Sea plants are one of the oldest forms of life on this planet.
Scientific textbooks tell us that thousands and thousands of years ago, sea plants figured how to grow without having a root system (like land plants). Instead of having roots, sea plants use photosynthesis. Photosynthesis occurs when a plant uses solar energy, carbon from dissolved carbon dioxide, and the minerals and water surrounding them, to grow.
Most sea plants grow by attaching themselves to solid objects on the ocean fl oor and absorbing nutrients directly from the water. There are over 77 naturally occurring elements in the seawater, which accounts for the high nutritional value and variety of potential uses for sea plants.
(compiled from “Whole Food Nutrition” and other resources)
SEA PLANTS
Part 1
“Knowledge of the oceans is more than a matter of curiosity. Our very survival may hinge upon it.” President John F. Kennedy, March 1961, In A Message To Congress. Even though the ocean covers 70 percent of the earth, most of its waters remain unexplored and untouched by human life. Housed within the earth’s oceans are millions and millions of pounds of food--food that is unlike the food grown on land. This food is not depleted of important nutrients. This food is not polluted. This food is not harvested before it is ripened. In fact, this food may very well be the most potent form of nutrition currently available.
Sea plants also go by the names of sea vegetation, seaweeds, “greens,” sea algae and several other titles. Sea plants are one of the oldest forms of life on this planet.
Scientific textbooks tell us that thousands and thousands of years ago, sea plants figured how to grow without having a root system (like land plants). Instead of having roots, sea plants use photosynthesis. Photosynthesis occurs when a plant uses solar energy, carbon from dissolved carbon dioxide, and the minerals and water surrounding them, to grow.
Most sea plants grow by attaching themselves to solid objects on the ocean fl oor and absorbing nutrients directly from the water. There are over 77 naturally occurring elements in the seawater, which accounts for the high nutritional value and variety of potential uses for sea plants.
(compiled from “Whole Food Nutrition” and other resources)
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A MUST-HAVE MINERAL... Protect your esophagus with a steady stream of zinc in your diet. Chinese researchers recently discovered that higher levels of zinc in people’s tissues corresponded with a lower risk of esophageal cancer. Most Americans get adequate amounts of zinc in their diets, but if you shy away from zinc rich foods, such as meats, nuts, legumes, and fortified cereals, ask your healthcare provider about a supplement.
REEL IN INFLAMMATION... Help control tissue-damaging inflammatory processes with a bit of fish oil. Chronic infl ammation of body tissues may play a role in the pathology of many diseases, including diabetes and heart disease. However, a new study reveals omega-3 fatty acids in fi sh oil may help reduce inflammation. Seek out a serving of oily fish such as salmon or tuna each week
REEL IN INFLAMMATION... Help control tissue-damaging inflammatory processes with a bit of fish oil. Chronic infl ammation of body tissues may play a role in the pathology of many diseases, including diabetes and heart disease. However, a new study reveals omega-3 fatty acids in fi sh oil may help reduce inflammation. Seek out a serving of oily fish such as salmon or tuna each week
Issue 201 - 9/5/05
SEA PLANTS
Part 2
Last week I spoke to you about sea plants, and this week- yep, you guessed it, a bit more of the same!
Talking about sea plants, the Wall Street Journal reported in one of its headlines “Green and Slimy and Two Billions Years Old? Eat it.” --January 19, 2000
There are more than 25,000 different types of sea vegetation. Some plants grow to gigantic size, weighing in at 200 pounds. Others are microscopic. Sea plants come in different colors, the main three being brown, green and red.
Historically sea plants have been used by coastal cultures as an important source of food and medicine.
For centuries, Asian populations have used the plants not only as food, but also in traditional medicine. In France, traditional healers have used seaweed for hundreds of years to treat fatigue, obesity, nervous disorders, and other diseases related to aging.
In Japan, where the incidence of heart disease is much lower than in the United States, nearly 25 percent of the daily diet consists of seaweed. There cultures that eat lots of seaweed report it to have health benefits such as being hypotensive, anti-cholesterol, cardio-boosting, and liver-cleansing.
(compiled from “Whole Food Nutrition” and other resources)
SEA PLANTS
Part 2
Last week I spoke to you about sea plants, and this week- yep, you guessed it, a bit more of the same!
Talking about sea plants, the Wall Street Journal reported in one of its headlines “Green and Slimy and Two Billions Years Old? Eat it.” --January 19, 2000
There are more than 25,000 different types of sea vegetation. Some plants grow to gigantic size, weighing in at 200 pounds. Others are microscopic. Sea plants come in different colors, the main three being brown, green and red.
Historically sea plants have been used by coastal cultures as an important source of food and medicine.
For centuries, Asian populations have used the plants not only as food, but also in traditional medicine. In France, traditional healers have used seaweed for hundreds of years to treat fatigue, obesity, nervous disorders, and other diseases related to aging.
In Japan, where the incidence of heart disease is much lower than in the United States, nearly 25 percent of the daily diet consists of seaweed. There cultures that eat lots of seaweed report it to have health benefits such as being hypotensive, anti-cholesterol, cardio-boosting, and liver-cleansing.
(compiled from “Whole Food Nutrition” and other resources)
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A HEATED DEBATE... Certain cooking methods could be bad for your broccoli. Zapping broccoli in the microwave may destroy up to 97 percent of its flavonoids, a recent study concludes. Boiling broccoli can lead to a loss of nutrients as well. Lightly steaming the veggie appears best for retaining the highest level of nutrients possible.
POWERED UP PRODUCE... Pairing veggies with avocado may help you get the full power of your produce. Healthy fats in avocados aid carotenoid absorption, a recent study reveals. Carotenoids are the bright red, orange and yellow pigments of colorful fruits and vegetables. These carotenoids have antioxidant properties that may help decrease the risk of heart disease and certain kinds of cancer.
POWERED UP PRODUCE... Pairing veggies with avocado may help you get the full power of your produce. Healthy fats in avocados aid carotenoid absorption, a recent study reveals. Carotenoids are the bright red, orange and yellow pigments of colorful fruits and vegetables. These carotenoids have antioxidant properties that may help decrease the risk of heart disease and certain kinds of cancer.
Issue 202 - 9/12/05
OSTEOPOROSIS: A DEADLY DISEASE
Part 1
Twenty-five million of us suffer from osteoporosis, or brittle bone disease. 80% of these are women over the age of 50. You’ve heard about older people falling and breaking their hips. In many cases, it’s just the reverse. She was walking down the hall, and her hip spontaneously broke and then she fell. Her bones were so brittle that just walking caused them to snap. And it all started in her thirties. After age 35, your bones lose bone mass at the rate of about 1% per year. Menopause accelerates the bone loss so that by age seventy-five, 90% of women have osteoporosis.
What does this mean to you? A third of the women over 65 suffer fractured vertebrae or fractured hips. And not to leave the men out, by age 80, a sixth of the men also break a hip. What’s so bad about a few broken bones?
Well, for 50,000 seniors last year, these fractures were a death sentence. Unable to walk and to be active, they were confined to bed. A quarter of them died within 6 months. That’s one death every twenty minutes. However, osteoporosis is not just about broken bones. Have you ever wondered why some older people seem to wrinkle more than others?
Osteoporosis actually causes your skull to shrink, too! According to one plastic surgeon, “The result of ... such bone loss ... is skin that sags, like a dress that’s a size too big.”
Next week we will talk about understanding Calcium loss in the body
OSTEOPOROSIS: A DEADLY DISEASE
Part 1
Twenty-five million of us suffer from osteoporosis, or brittle bone disease. 80% of these are women over the age of 50. You’ve heard about older people falling and breaking their hips. In many cases, it’s just the reverse. She was walking down the hall, and her hip spontaneously broke and then she fell. Her bones were so brittle that just walking caused them to snap. And it all started in her thirties. After age 35, your bones lose bone mass at the rate of about 1% per year. Menopause accelerates the bone loss so that by age seventy-five, 90% of women have osteoporosis.
What does this mean to you? A third of the women over 65 suffer fractured vertebrae or fractured hips. And not to leave the men out, by age 80, a sixth of the men also break a hip. What’s so bad about a few broken bones?
Well, for 50,000 seniors last year, these fractures were a death sentence. Unable to walk and to be active, they were confined to bed. A quarter of them died within 6 months. That’s one death every twenty minutes. However, osteoporosis is not just about broken bones. Have you ever wondered why some older people seem to wrinkle more than others?
Osteoporosis actually causes your skull to shrink, too! According to one plastic surgeon, “The result of ... such bone loss ... is skin that sags, like a dress that’s a size too big.”
Next week we will talk about understanding Calcium loss in the body
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A SWEET HEALTH TREAT... Indulge your sweet tooth with a heart-healthy treat. Dark chocolate may help lower blood pressure and improve insulin sensitivity in healthy people, a recent study concludes. Flavanols are likely the source of dark chocolate’s health powers. They relax blood vessels and stimulate glucose absorption. Remember to eat chocolate in moderation; it’s still high in fat and calories.
DITCH THE DRIVE... Dodge a dangerous killer with a small change in work plans. Colon cancer is among the most common forms of cancer in many developed countries. But research shows that people who cycle or walk to work have significantly lower rates of colon cancer. If you can’t find an active way to commute to work, lace up your walking shoes for a brisk stroll at lunch.
DITCH THE DRIVE... Dodge a dangerous killer with a small change in work plans. Colon cancer is among the most common forms of cancer in many developed countries. But research shows that people who cycle or walk to work have significantly lower rates of colon cancer. If you can’t find an active way to commute to work, lace up your walking shoes for a brisk stroll at lunch.
Issue 203 - 9/19/05
OSTEOPOROSIS: CALCIUM DEFICIENCY OR LOSS?
Part 2
What’s the key to understanding and preventing osteoporosis? It all gets back to alkalinity. In ranking priorities, the body places maintenance of blood calcium well above the maintenance of bone strength. The body is pre-programmed to sacrifice its skeleton to maintain blood calcium. Protein is composed of amino acids, which turn the blood slightly acidic. The body neutralizes these acids by dissolving bone calcium leading to urinary calcium loss.
The more protein in the diet, the greater the calcium loss is. Doubling the protein intake increases urinary calcium loss by 50%.
“Osteoporosis is a disease of calcium loss, not calcium deficiency. American women are hemorrhaging calcium.” ------Michael Klaper, M.D. Institute of Nutrition Education and Research
Here’s another fact to chew on: vegetarian women, on average, have lower calcium intakes, lower estrogen levels and greater bone densities than meat eating women. How can that be? Hmmmm.
Here’s some documentation that may surprise you:
Next week we will do more comparisons and find some solutions.
OSTEOPOROSIS: CALCIUM DEFICIENCY OR LOSS?
Part 2
What’s the key to understanding and preventing osteoporosis? It all gets back to alkalinity. In ranking priorities, the body places maintenance of blood calcium well above the maintenance of bone strength. The body is pre-programmed to sacrifice its skeleton to maintain blood calcium. Protein is composed of amino acids, which turn the blood slightly acidic. The body neutralizes these acids by dissolving bone calcium leading to urinary calcium loss.
The more protein in the diet, the greater the calcium loss is. Doubling the protein intake increases urinary calcium loss by 50%.
“Osteoporosis is a disease of calcium loss, not calcium deficiency. American women are hemorrhaging calcium.” ------Michael Klaper, M.D. Institute of Nutrition Education and Research
Here’s another fact to chew on: vegetarian women, on average, have lower calcium intakes, lower estrogen levels and greater bone densities than meat eating women. How can that be? Hmmmm.
Here’s some documentation that may surprise you:
- Calcium from green leafy vegetables is more absorbable than calcium from milk.
- Animal proteins erode bone by forming ammonia and uric acid.
- Animal proteins contain twice the sulfur of plant proteins. Sulfur erodes bone by forming sulfuric acid and hydrogen sulfi de. When soy protein replaces animal protein, less calcium is lost in the urine.
- Meat, poultry and fi sh contain 15-20 times more phosphorus than calcium. Phosphorus stimulates parathyroid hormone which erodes bone for it’s calcium.
- Plant-based diets are high in magnesium, which suppresses parathyroid hormone. Fruits and vegetables generate alkaline compounds like sodium and potassium hydroxide. Higher alkalinity leads to less demand on blood calcium and less urinary calcium loss.
- Animal products are low in magnesium, which decreases calcium absorption. Dairy milk has a calcium-magnesium ration of 8:1.
Next week we will do more comparisons and find some solutions.
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IMPAIRED BY THE BLUES... Don’t let a bout with the blues endanger your health. Research suggests people prone to blue moods may have an increased health risk. In a study, depressed men experienced an increased risk of dying from stroke compared to their more emotionally vital peers. Seek help from a professional for chronic depression, and find appropriate self-help methods for minor cases of the blues.
