Friday, February 28, 2014

STUDIES PROVE WITHOUT A DOUBT THAT UNVACCINATED CHILDREN ARE FAR HEALTHIER THAN THEIR VACCINATED PEERS

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Contributed by Christina England of VacTruth.com.

A study from the 1990s has come to light, proving that compared to unvaccinated children, vaccinated children were more likely to suffer from asthma, eczema, ear infections, hyperactivity and many other chronic conditions. Furthermore, the study identified that there was a ten-fold increase in the incidence of tonsillitis in the children who were vaccinated, and a total lack tonsillectomy operations among the children who were unvaccinated.
In 1992, the Immunization Awareness Society (IAS) conducted a survey to examine the health of New Zealand’s children. Unsurprisingly, the results of their study indicated that unvaccinated children were far healthier than vaccinated children.
Questionnaires were given out to IAS members, their friends and their associates asking various health questions. A total of 245 families returned their questionnaires, giving the researchers a total of 495 children surveyed. Of these children, 226 were vaccinated and 269 were unvaccinated.

Healthy Children and Ethics

The ages of the children ranged between the ages of two weeks – 46 years (obviously some friends were older with older children). Of the children studied, 273 were males and 216 were females. (Six children were unclassified.)
Sue Claridge, who reported on the study, wrote:

Thursday, February 20, 2014

CHILDREN FACING "SILENT PANDEMIC OF CHEMICAL BRAIN DRAIN”

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Contributed by Lily Dane of The Daily Sheeple

According to a new paper published in The Lancet Neurology last Friday, the number of industrial chemicals, heavy metals and pesticides proven capable of inhibiting normal brain development has doubled over the last several years.
Dr. Philippe Grandjean, one of the co-authors, has spent the last several decades researching chemicals that can damage the developing brain. His research began with lead and mercury, and he now says there is a list of at least a dozen “bona fide brain drainers.”
Here is the Dirty Dozen:
1) Methylmercury
2) lead
3) arsenic
4) PCBs
5) toluene
6) ethanol
7) manganese
9) DDT
10) chlorpyrifos
11) tetrachloroethylene
12) polybrominated biphenyl ethers
Dr. Grandjean says that the world is facing a “silent pandemic” of “chemical brain drain.” The effects from exposure to toxic chemicals in the womb or in the first few years of life may not always be obvious, but experts say the effects on society can be profound:

Thursday, February 13, 2014

SUBWAY TO REMOVE DANGEROUS AZODICARBONAMIDE. WILL OTHER RESTAURANTS FOLLOW?

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by Aaron Dykes and Melissa Melton
Why should the burden be on the average consumer to do hours of research on every single ingredient of every single food item just to avoid health risks that could make us sick or get cancer? Meanwhile, the FDA’s pro-corporatist laissez faire policy is allowing companies to continue putting these potentially carcinogenic, potentially dangerous additives – flagged as hazards by scientific researchers – into the food and get away with selling it to a largely trusting public?
We have given Subway, the “Eat fresh!” restaurant, a lot of flak lately for the company’s $41 million ad campaign partnership with first lady Michelle Obama (can you say “corporatism”?) regarding her “Let’s Move!” kids healthy eating initiative. Why? Because, as shown in this video here, the restaurant dishes up some highly processed food with lots of chemical additives that don’t exactly bring the adjective “healthy” immediately to mind (or ever).
Vani Hari, over at FoodBabe.com, pressured Subway with a petition to remove dangerous, potential carcinogen azodicarbonamide from their breads just a few days ago; already the restaurant has vowed to remove it.
Bravo on that score, Subway. We have to give credit where credit is due. (Also, great job Vani!)

This Is a Great First Step – Now for All the Rest…

Now we need to get all these other restaurants — McDonaldsBurger KingWendy’sArby’s,Carl’s Jr.HardeesDairy QueenPizza HutSteak ‘n ShakeDunkin’ DonutsJack-in-the-Box,White Castle, etc. etc. ad nauseum (even Starbucks) — to also remove azodicarbonamide from their bread products as well.
That’s right, the vast majority of commercial breads in this country include azodicarbonamide. These restaurants do not make their bread with it in the countries where it is banned, but it is still served up to us here in the U.S. Obviously this chemical isn’t necessary. It’s not only found in U.S. restaurants, but in grocery stores as well.
Why should you be concerned?
Azodicarbonamide is a petroleum byproduct used as a dough conditioner and bleaching agent in commercial breads. As Vani points out, it has been banned in the U.K., Australia and other parts of Europe for causing allergic reactions, respiratory problems and asthma. The World Health Organization (WHO) reviewed 47 azodicarbonamide studies and concluded that the chemical likely does contribute to respiratory issues. If bakers were to include the chemical in their breads inSingapore, they would face up to 15 years in prison along with a possible $450,000 fine.
Not here, though, because apparently azodicarbonamide is considered “GRAS” here, or Generally Recognized As Safe in U.S. Food and Drug Administration (FDA) terms. GRAS, it turns out, doesn’t really mean a whole lot, mostly because one of the primary ways a company’s food additive can get GRAS status is by the company “self-affirming” that an ingredient is safe, using a panel of experts of the company’s own choosing (in other words, no independent panels/studies) and keeping its own documentation of that safety on file. The FDA then can reply that it does not object to this self-assessment.
Worse, the FDA does not even require a company to submit a GRAS notification. Instead, a company can take a chance it won’t get called out on using an additive, and the FDA in turn cantake action if the agency so chooses
Seems a little like leaving the door open so wide, there might as well not even be a door.
Meanwhile, asthma and allergies are just the tip of the iceberg regarding the dangerous health issues that stem from using azodicarbonamide as a food additive.

Semicarbonazide, the Cancer-Linked By-product of Azodicarbonamide

According to multiple scientific studies, azodicarbonamide is a risky ingredient, not only in its own right, but in particular due to its production of the hazardous by-product semicarbonazide.
According to the WHO, “Azodicarbonamide is also used in certain pesticide formulations and industrial applications.” It’s breakdown product semicarbonazide hydrochloride is likewise used in pharmaceutical and pesticide applications.
Considered a food contaminant and banned in the EU and elsewhere, semicarbonazide is produced when azodicarbonamide is heated as well as in the hypochlorite process used to create many food additives, including carrageenan. It can also be found naturally in some foods.
Chinese researchers found significant trace levels of semicarbonazide in baked flour goods (which have been heated) that may be of concern for food safety, with greater levels of the compound found on the outside of foods, where it is exposed to direct baking heat.
Researchers from Greece noted that, “Semicarbazide (SEM) belongs to the hydrazine family of chemicals, some members of which are known to possess carcinogenic potential.” Various studies have backed this up with other concerning issues found in animal studies to include endocrine disruptiongenotoxicityreduced body weight and frame, skeletal deformities, smaller testicles and poor sperm quality and more.
While azodicarbonamide remains both legal and widely used in the United States, some have pointed to a 2005 study affirming its safety and dismissing the negligent amounts ofsemicarbazide as “not relevant to human exposure at trace levels” while downplaying the results found in lab animals. It should be noted this peered-reviewed research was conducted by affiliates of Cantox Health Sciences International, a known corporate advocacy group which has previously upheld the safety and general fantastic-ness of both Monsanto’s glyphosate-based Roundup as well as aspartame — never minding the numerous studies to the contrary warning of food safety issues.
Finally…
This is just one dangerous food additive flagged in just one kind of food. The full extent of the problem spans hundreds of chemicals over decades. If we really want safe food, are we really expected to do the research ourselves and then petition every establishment for each and every chemical? Or is the real answer in decentralizing the food supply and taking back control over what’s on the end of our forks?
Aaron Dykes and Melissa Melton
Aaron Dykes and Melissa Melton created Truthstream Media.com as an outlet to examine the news, uncover the deceptions, pierce through the fabric of illusions, know the real enemy, unshackle from the system, and begin to imagine the path towards taking back our lives, one step at a time, so that one day we might truly be free…
About the author:
Please feel free to share any information from this site in part or in full, giving credit to the author and including a link to this website and the following bio.
Donna Gagnon is a freelance writer, nutrition educator, ND (traditional), and CNC.  Her website, Health Fitness Cafe offers information on health news, healthy solutions, simple living, and prepping. You can email her at healthandfitnesscafe@gmail.com

Wednesday, February 5, 2014

RENEGADE TACO SAUCE

Contributed by Daisy Luther of The Organic Prepper. See her bio below article.

 A raccoon did a midnight raid on my tomato patch.  The Renegade Raccoon took a bite out of some newly ripe tomatoes and knocked some green ones to the ground.   
In an effort to salvage them, using other items from my garden and things I had on hand I created a taco sauce that was so good that I wanted to hug the Renegade Raccoon.
I decided that Raccoon Taco Sauce might bring up some unsavory mental images, and thus named it Renegade Taco sauce. 
You can include up to 1 pound of green tomatoes without any change to the end product.  I also used some Golden Cherry tomatoes in this particular batch, since I had more ripe cherries than we could eat.
·        3 pounds of tomatoes (see tomato prep page)
·        1 large bell pepper
·        3 cloves of garlic
·        ½ cup of white vinegar or lemon juice
·        2-6 jalapenos
·        1 large onion
·        1 can of tomato paste
·        3 tbsp chili powder
·        1 tbsp cumin
·        ¼ cup cilantro leaves
·        1 teaspoon of salt
Directions
1.      Use your food processor and puree the tomatoes, peppers, garlic, cilantro leaves and onion.
2.     Pour the puree into a stock pot and stir in the remaining ingredients.
3.     Bring the sauce to a boil and then reduce the heat.  Simmer for 10 minutes, stirring frequently.
4.     Taste time – check to see if the spices need adjustment.
5.     Ladle the hot sauce into prepped pint jars.
6.     Process the jars in a hot water bath for 20-25-30 minutes – be sure to adjust for altitude.
makes approximately 4 pints. 
About the author:
Daisy Luther is a freelance writer and editor.  Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions. You can follow Daisy on Facebook and Twitter, and you can email her at daisy@theorganicprepper.ca