Saturday, March 29, 2014

10 RECOMMENDATIONS FOR HEALTHIER CHILDREN WITHOUT VACCINES

study conducted in New Zealand discovered that children who have never been vaccinated are far healthier than vaccinated children. The 1992 study was performed by surveying members of the Immunization Awareness Society. The study proved that vaccinated children are more likely to suffer from asthma, eczema, ear infections, hyperactivity and many other chronic conditions than unvaccinated children. The study also 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.
Another similar study that was conducted in Germany came up with similar results. The study showed that 17461 children between 1-17 years of age, 4.7% have asthma, 10.7% have hay fever and 13.2% have neurodermatitis. Among children not vaccinated, 2.5% have asthma, 3% have hay fever, and 7% have neurodermatitis. 
Vaccines contain many toxins. Vaccines contain many toxins including formaldehyde, aluminum, MSG, and mercury.

Friday, March 28, 2014

MYTH: FLUORIDE IN WATER IS GOOD FOR TEETH AND HEALTH

The fluoride added to water has never been proven to prevent cavities but has been accepted by the ADA for decades. But do dentists really know where fluoride comes from?

Thursday, March 27, 2014

URBAN GARDENING: GROW ANYWHERE!

Just because you live in an apartment, does not mean you have to live without the joys of fresh, homegrown garden vegetables. There are just a few simple steps that can help you achieve your homegrown produce dream.

The first thing that you need to do is to consider your growing conditions. Ask yourself what is the availability of sunlight? It is a good idea to spend a few days watching the sunlight pattern on your patio, deck, or balcony. The amount of sunlight directly affects which plants you can grow successfully.

The second step is to assess your space.  If you have a small space, then you have to think outside of the box in terms of how to make the more efficient use of your space. Not only can you set plants on a sunny patio, but you can also use vertical space as well. Many urban gardens use trellises or garden netting to support vining plants like tomatoes, berries, squash and beans. Moreover, you can also use topsy turvys or fashion one from a 5 gallon bucket. Urban gardeners are also screw in rain gutters to create small, uniformed beds. This is a great way of growing  lettuce, spinach or strawberries!

Growing small plants with smaller root systems is another way to deal with small spaces. It would not be a good idea to plant corn or other large plants. Most importantly, make the best use of your space! Use the underutilized space on walls to grow vegetables and fruits.  And hanging planters could also make good use of a small patio.  Strawberries, cherry tomatoes or dwarf pepper plants would thrive well in a hanging basket.  The following is a listing of plants that grow well in containers:

Wednesday, March 26, 2014

14 WAYS TO REPURPOSE GLASS JARS




Contributed by Tess Pennington at ReadyNutrition.com.  

When I made the decision to go down the homesteading path, one of my immediate responses to this lifestyle change was to see what items could be repurposed and used. Those beautiful glass Mason jars are the epitome of homesteading and I have found them to be, by far, one of my favorite repurposing/upcycling projects.

Did you know that it takes glass over 1 million years to decompose? This means that, if handled properly, it never wears out and can be reused an infinite amount of times. The list below are ways that I found to reuse my glass jars. Some are for extra storage and some for more practical purposes.

14 Ways to Repurpose Glass Jars

  1. Use the jars to store leftovers and you will no longer have to worry about plastic chemicals seeping into the food.
  2. An old spaghetti glass jar could be used to store homemade dry bean soup mixes, sugar, flour, etc.
  3. Use them as drinking glasses.

Monday, March 24, 2014

STUDY: OATMEAL BETTER FOR BREAKFAST THAN COLD CEREAL

According the the Journal of the American College of Nutrition (Sept. 9, 2013), in a study of 48 adults, those who had oatmeal for breakfast reported less hunger and less desire to eat afterwords, up to four hours. Both meals in the study provided the same amount of calories, however, the oatmeal breakfast had twice the protein and more fiber than the cold cereal.

A breakfast of oatmeal with berries or raisins, walnuts, flaxseed meal, and cinnamon will provide you with plenty of protein, fiber, fat, and antioxidants. I use 1/2 cup of oatmeal (150 calories), 1 tablespoon of raisins (45 calories) or 1/2 cup of fresh berries (50 calories), 2 tablespoons of walnuts (85 calories), 1 tablespoon of flaxseed meal (30 calories) and cinnamon. Total of approximately 315 calories. For some people this might seem like a lot of calories but it is not when you consider that this meal keeps you satisfied half the day. Most days I am not hungry again until 3-4 in the afternoon. If I can't make a meal until 6 or 7, I grab some nuts or an apple. Most times I make linner (lunch and dinner combined), dunch (dinner and lunch combined), late lunch, or early dinner or whatever you want to call it. That's when I have a serving of meat, large serving of steamed vegetables (cauliflower, broccoli or whatever healthy stuff is in the frig) with butter (yes butter, it will not make you fat), and 1 cup of either grains (brown rice or a mixture of white rice, quinoa, and millet) or potatoes. Another meal I make is homemade chicken vegetable soup. I usually make enough for 2 or 3 days. In the summer, I eat salads more often than hot meals.


Another breakfast I have a couple of times per week that will keep you satisfied is a cranberry muffin (my recipe made with spelt flour, barley flour, cranberries, and a little honey) or potatoes (baked in the oven with olive oil), scrambled eggs with green onions, peppers, and mushrooms, and turkey sausage. The muffins are my own recipe made with spelt flour, barley flour, dried cranberries, and a little honey. These are great with breakfast and soups. This breakfast is about 400 calories but provides plenty of protein, healthy fats, and fiber. I usually make this one as a brunch on days I eat later than usual. 

If I eat a late lunch/early dinner, at 7 or 8 pm I have a small meal like a salad and a healthy snack like popcorn with sea salt and nutritional yeast. If you eat like this, you will always be satisfied and the weight, if you are overweight, will melt off.       


Your comments are welcome.

Sunday, March 23, 2014

IT PAYS TO BE "NUTS"

According to the Nurses' Health study published in The New England Journal of Medicine (November 21, 2013, people who ate the most nuts (seven or more times per week) had the lowest risk of premature death. The study included 76,000 women and 42,000 men. Nuts are rich in healthy fats, fiber, vitamins, minerals, and antioxidants. Nuts also have anti-inflammatory properties. 

Nuts contains the minerals magnesium, calcium, phosphorus, and zinc needed for strong bones, immunity, energy production, and preventing inflammation. Inflammation is related to most chronic diseases but has direct links to heart disease and type 2 diabetes.  The Nurses' Health study also found that those that consumed the highest amount of nuts per week had significantly less inflammation than those that consumed the lowest. 

The best value for your money are almonds and walnuts. Almonds are high in calcium and walnuts are high in omega-3 essential fatty acids.  Grab a handful (about a quarter of a cup) every day for the health benefits. Add them to oatmeal, baking, or trail mixes.

Photo credit: 
Image courtesy of Grant Cochrane at freedigitalphotos.net

Resources:
www.nejm.org/doi/full/10.1056/NEJMoa1307352
Jiang R, Manson JE, Stampfer MJ, et al. Nut and peanut butter consumption and risk of type 2 diabetes in women. JAMA2002;288:2554-2560. 
Kendall CW, Esfahani A, Truan J, et al. Health benefits of nuts in prevention and management of diabetes. Asia Pac J Clin Nutr 2010;19:110-116. 
Li TY, Brennan AM, Wedick NM, et al. Regular consumption of nuts is associated with a lower risk of cardiovascular disease in women with type 2 diabetes. J Nutr 2009;139:1333-1338. 

Saturday, March 22, 2014

THE FAILURE OF THE U.S. HEALTHCARE SYSTEM


Do you think the U.S has the best health care system? You might want to look at the following graphs before you go blabbing your mouth off to all your international social media friends that we do. 



Will ObamaCare improve on our standing in the world or make it worse?

Friday, March 21, 2014

12 GREAT USES FOR COCONUT OIL

Coconut oil has many, many uses.

Coconut oil has many great uses. If using coconut oil for medicinal purposes, you want to buy extra virgin organic coconut oil. The best price I found anywhere is at Trader Joe's. As of today, $5.99 will get you 16 ounces. Coconut oil will either look like a clear liquid or a solid white color depending on room temperature. Mine looks like a solid white in the winter because the temperature in my house never rises above 70 degrees. In the summer, my coconut oil changes to a clear liquid because the temperature in my house never falls below 78 degrees. To make coconut oil liquid, just heat it on medium low setting on your stove top. Do not microwave the oil either, as it will affect the healing properties of the oil. 
Coconut oil is a saturated fat. Contrary to popular beliefs, saturated fats do not cause heart disease. Hydrogenated fats (trans fats), vegetable oils, sugar, junk food, inflammation, and stress are the main culprits that cause heart disease. Coconut oil has antibacterial properties. It has been shown in some studies to reduce memory problems and even reverse Alzheimer's disease in some (although not proven in studies yet).  Here are a few suggestions for use for coconut oil:
1. Baking. Use coconut oil in baking instead of vegetable oils or hydrogenated fats.   
2. Popcorn. Use coconut oil to pop corn. Add sea salt and nutritional yeast. Delicious and healthy!
3. Coffee. Add to coffee for additional taste and health benefits. 

4. Saute and stir fry. Use coconut oil instead of canola or vegetable oils for sauteing and stir frying meats and vegetables. It is especially tasty in Asian cuisine.

4. Skin Lotion and eye make-up remover. Coconut oil helps to reduce the appearance of fine lines and wrinkles. Try it on dry patches of skin such as elbows and knees and as the base for home made lotions. It works well as an eye make-up remover for the delicate skin around the eyes.
5. Lip balm. Apply a small amount of coconut oil directly to your lips to add moisture and to help prevent chapping or use it as a base ingredient for your own homemade lip balm.
6. Insect repellent. Keep biting bugs away by applying a mixture of coconut oil with essential oils such as peppermint, lemon balm, rosemary or tea tree oil.
7. Fungal and/or yeast infections. Treat common fungal infections, such as athlete’s foot and ringworm, with the oil by itself or in a mixture with oregano oil or tea tree oil.
8. Toothpaste. Use coconut oil mixed with baking soda as a pleasant tasting natural toothpaste. Add spearmint or peppermint essential oil. Coconut oil’s antibacterial action will fight bacteria, while the baking soda does the cleansing. Baking soda will also whiten teeth without all the expense.
9. Gum disease. Put a teaspoon in your mouth each morning and move around for 10 to 20 minutes. Spit out in sink or trash afterwords. If you spit in you sink add little baking soda and flush with hot water so prevent pipe buildup of oil.

10. Sanitizing mouth guards and teeth whitening trays. Use coconut oil to sanitize mouth guards and teeth whitening trays (if you insist on spending the money instead of using baking soda).
11. Head lice treatment: A study published in the European Journal of Pediatrics found that a combination of coconut oil and anise was found to be almost twice as effective as the commonly prescribed lotions for head lice treatment.
12. Cleaning around the house.  Coconut oil can also be used to clean and condition your wooden cutting board and wood furniture, polish metal, add shine to houseplants, and season cast iron pots.  



Thursday, March 20, 2014

DANGERS OF CANCER SCREENING

According to an article in the March 10, 2014 issue of Time magazine called  The Cost of Chasing Cancer, excessive cancer screening can cause unintended harm, stress, and waste.

Dr. Makary, the author of the article, had one patient who had a full-body CT scan revealing a pancreatic cyst. The patient, after months of agonizing and putting stress on his marriage, he opted for surgery. The cyst was found to have no threat to his health yet the surgery resulted in a debilitating complication and $25,000 in unnecessary costs. 

A study mentioned in Time followed 89,000 low-risk women for 25 years and found that yearly mammograms did not prolong their lives. In addition, many needless surgeries and X-rays were taken.  I have voiced my concern over the risks of yearly mammograms actually increasing risk of cancer. There is a safer (but no covered by insurance), less painful, and more effective way of detecting breast cancer and that is method if thermography screening.   
Another study mentioned in the Time article found that taking daily aspirin for low-risk adults to prevent cardiac arrests can cause significant cardiac and gastrointestinal bleeding that offsets its benefits. According to Dr. Makary, doctors are also re-evaluating PSA tests for men and pap smears for women due to the risks of false positives and unnecessary surgeries. 

Then there is the elusive colonoscopy which the health industry claims is safe and the benefits out way the risk. According to the Annals of Internal Medicine, serious complications from colonoscopies include perforation of the intestines, gastrointestinal bleeding, paralytic ileus (obstruction of the intestine due to paralysis of the intestinal muscles), nausea, vomiting, dehydration, abdominal pain, myocardial infarction (heart attack), angina, heart arrhythmias, congestive heart failure, respiratory arrest, hypotension (low blood pressure), shock, and syncope (fainting). There is also risk of infection from probes that aren't cleaned. Yes, the probe used on you was frequently used on someone else. This fact alone would have me running for the nearest exit.  Serious complications including death average about .5% of colonoscopies performed or about 70,000 per year. That is 40% higher than the expected deaths of 50,000 from colon cancer for 2014. 

If the statistics on colonoscopies didn't scare you, then read the story of one previously very healthy man who had a routine colonoscopy at the age of 48 (Roar of Wolverine) and ended up needing an intestinal transplant.  He spent months in the hospital. He couldn't sue the doctors or the hospital because he signed a waiver when he got his colonoscopy. If the procedure had such low risk, wouldn't you need such a document?

As far as cancers goes, it's better to prevent cancer than to deal with it after the fact. For tips, see prior postings Cancer - 20 Ways to Reduce Your Risk and Top Ten Causes of Breast Cancer.


Resources:

Wednesday, March 19, 2014

Mother Nature Wins Again: Insects Develop Resistance to Genetically Modified Corn

Contributed by Mac Slavo of The Daily Sheeple.

There’s been a lot of back and forth about the adverse health effects of GMO foods between the producers of genetically modified seeds and their counterparts in the organic industry.
According to producers of the scientifically engineered seeds GMO’s are necessary in order to keep the flow of food coming to a demanding American public. To achieve this goal developers have modified the genetics of seeds so that they produce toxins that are poisonous to insects.
One such seed that is used on some 85% of farms in America is a GMO-modified form of maize, which is designed to kill the western corn rootworm (Diabrotica virgifera virgifera). The corn was first approved for use in the United States by the FDA in 2003. It worked well for several years, with crop destruction from the rootworm reaching extremely low levels.
But by 2009 things had changed drastically and as of today it looks like the rootworm has effectively created an almost total resistance to the engineered plant.
So much for advanced 21st century biotechnology getting the better of Mother Nature:
By 2009, farmers had started to see rootworm damage in their GM crops. In 2011, that damage had spread to GM maize containing a second toxin, mCry3A. In lab tests, Gassmann showed that this was a case of cross-resistance — worms that had become resistant to Cry3Bb1 were also resistant to mCry3A, possibly because the toxins share structural similarities and some binding sites in the insect’s gut.
Part of the problem is that rootworms are tough, and the Bt maize does not produce enough toxin to fully control them. The Bt toxins used against pests such as the European corn borer (Ostrinia nubilalis) kill more than 99.99% of their targets, whereas more than 2% of rootworms can survive Bt maize. Resistance in the worms can evolve rapidly in fields where the same kind of maize is grown every year — in Iowa it showed up after an average of 3.6 years.
(Nature.com)
The question now is whether or not GMO seed producers will take this product off the market as it is no longer resistant to the bugs it was designed to kill.
Given that GMO food producers have used the power of their political connections and heavy handed law suits to push these foods on an unsuspecting American public, chances are that not only will the seeds not be removed from production, but that GMO food producers will come up with new and innovative ways to further poison the food supply by increasing toxicity and bacteria levels.
For now, in order to keep the food cranking, it’s back to pesticides for farmers or else they risk losing their crops.
Delivered by Healthy Ways

Mac Slavo is co-creator of The Daily Sheeple, an alternative media venue for breaking news, opinion, commentary and information. Mac is also the founder of the popular SHTFplan.com community oriented website which aims to help individuals understand and prepare for troubling times. Wake the Flock Up!

Thursday, March 13, 2014

WHEAT CAN ACT AS AN ENDOCRINE DISRUPTOR

Contributed by Sayer Ji of Naturalblaze.com

A provocative new study published in the journal Hormone Research in Paediatrics confirms for the first time in a human trial that one of the adverse effects of wheat consumption includes a disruption of the levels of a hormone produced by the pituitary gland known as prolactin.

That wheat can act like an 'endocrine disruptor,' is not well known, but is not surprising considering that there are over 200 health conditions that have already been linked to the adverse effects of wheat to human physiology, as documented in the peer-reviewed published literature itself.[i]

In the new study titled, "Prolactin May Be Increased in Newly Diagnosed Celiac Children and Adolescents and Decreases after 6 Months of Gluten-Free Diet," the researchers aimed to assess the prolactin (PRL) levels in newly diagnosed pediatric celiac disease patients, and if found to be elevated beyond normal ranges (a condition known as hyperprolactinemia), observe what would happen if they were put on a 6-month long gluten free diet.  The results of the trial, which included 67 patients and 39 healthy controls, were reported as follows:
 Results: PRL was statistically higher in the CD patients (13.5 ± 9.2 ng/ml) than in the controls (8.5 ± 5.0 ng/ml). In the CD group, PRL was inversely correlated with the age at diagnosis (r = -0.326; p = 0.007). In patients with hyperprolactinemia at diagnosis, PRL decreased after 6 months of GFD. Conclusion: This paper confirms that PRL may be increased at diagnosis of CD and shows, for the first time, that it decreases after a short course of GFD. Changes in the levels of inflammatory cytokines in CD may account for changes in PRL levels. Younger patients seem more prone to develop hyperprolactinemia than older ones.

 Prolactin is produced by the anterior pituitary gland. It is most well known for its role in the breast gland by stimulating physiological processes necessary for lactation, and it is involved in sexual gratification after sexual acts by counteracting dopamine, the neurochemical involved in sexual arousal. Elevated prolactin levels may also decrease testosterone in men and estrogen in women.[ii]

In reality, prolactin's role is so vast that its complexity is incalculable, having been found to have approximately 300 separate actions in vertebrates.[iii] Any disruption therefore of its normal function or concentrations would have a wide range of downstream effects.

The researchers focused on elevated prolactin levels as a marker of autoimmune disease. They describe a number of conditions linked to hyperprolactinemia:
 Hyperprolactinemia is described in a lot of autoimmune diseases, both systemic (rheumatoid arthritis, systemic lupus erythematosus, systemic sclerosis and Sj√∂gren's syndrome) [23–25] and organ-specific (Addison's disease, CD, type 1 diabetes mellitus, Hashimoto's thyroiditis, Graves' disease, lym- phocytic hypophysitis and multiple sclerosis) [26–31]

While this hypothesis may turn out to be accurate, previous animal research indicates that opiate-like components within wheat known as gluten exorphins may also be involved.  A 2004 study in the journal Nutritional Neuroscience found an elevation of serum prolactin levels after administration of the alimentary opioid peptide gluten exorphin B4 in male rats.[iv] An earlier 2003 study published in the journal Pharmacological Research found that gluten exporphin B4's prolactin enhancing properties were mediated through classical opioid receptors,[v] revealing another mechanism beyond provoking inflammation through which wheat may disrupt prolactin levels.

The researchers concluded with the following remarks:
 "In conclusion, we show that PRL may be increased in CD children and adolescents at diagnosis. In newly diagnosed CD patients, the mean PRL level is higher (especially in younger patients) than in healthy subjects, but in only 6 months of GFD it is possible to reduce this level. We hypothesize that PRL levels in CD are affected by inflammatory cytokines, whose production is associated with gliadin ingestion and increases when the autoinflammatory mechanisms are active."
This latest study just adds to the increasing skepticism people have as far as wheat's role in human health are concerned.  No matter what the exact mechanism of action, it is clear that wheat (especially modern, highly hybridized and gluten rich wheat) can no longer be considered the wholesome, glorified health food that it once was for decades, and even centuries – at least not for everyone.

To learn more about the dark side of wheat, read my essay on the topic: http://www.greenmedinfo.com/page/dark-side-wheat-new-perspectives-celiac-disease-wheat-intolerance-sayer-ji 

Notes: 

[i] GreenMedInfo.com, Wheat: 200 Clinically Confirmed Reasons Not To Eat It
[ii] Prolactinoma—Mayo Clinic
[iii] Bole-Feysot C, Goffin V, Edery M, Binart N, Kelly PA (June 1998). "Prolactin (PRL) and its receptor: actions, signal transduction pathways and phenotypes observed in PRL receptor knockout mice". Endocr. Rev. 19 (3): 225–68. doi:10.1210/er.19.3.225. PMID 9626554.
[iv] G Fanciulli, A Dettori, M P Demontis, V Anania, G Delitala. Serum prolactin levels after administration of the alimentary opioid peptide gluten exorphin B4 in male rats. Nutr Neurosci. 2004 Feb;7(1):53-5. PMID: 15085559
[v] Giuseppe Fanciulli, Alessandra Dettori, Emma Fenude, Maria Piera Demontis, Elisabetta Alberico, Giuseppe Delitala, Vittorio Anania. Intravenous administration of the food-derived opioid peptide gluten exorphin B5 stimulates prolactin secretion in rats. Pharmacol Res. 2003 Jan ;47(1):53-8. PMID: 12526862 

This article first appeared at GreenMedInfo.  Please visit to access their vast database of articles and the latest information in natural health. 

Friday, March 7, 2014

WHY IS GUT-WRECKING CARRAGEENAN IN SO MANY ORGANIC FOOD PRODUCTS?

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By Aaron Dykes and Melissa Melton of Truthstream MEDIA.comhorror-ingredient-carrageenan

“The common food additive carrageenan (CGN) predictably induces intestinal inflammation in animal models.” — Bhattacharyya S, et al., 2013

“During the past decade carrageenan has become much used experimentally mainly for its ability to induce an acute inflammation.” — Di Rosa M, 1972

“Carrageenan is readily taken up by macrophages and stored in lysosomes, which subsequently swell and rupture, apparently resulting in cell death.” — Catanzaro PJ, Schwartz HJ, & Graham RC, 1971

Independent research has suggested that carrageenan is a dangerous food additive. It’s extracted from seaweed and reportedly causes inflammation of the gut — although it is widely used in our food supply today, independent studies have shown it has no place in our food, but especially not in organic/natural products. It is a cheap emulsifier, and although alternatives like guar gum and carob bean gum do not have any of the same risks and side effects, carrageenan has strong lobbies behind it. The industry lobbied the USDA Organic Standards Board for its approval, so there it is.
Dr. Joanne Tobacman has researched carrageenan extensively, and testified before the Organic Standards Board to argue against its approval for organic products, but was ignored. In just one of her many studies, Tobacman covered the risk of this food additive in her research paper Review of harmful gastrointestinal effects of carrageenan in animal experiments, arguing in the abstract:
In this article I review the association between exposure to carrageenan and the occurrence of colonic ulcerations and gastrointestinal neoplasms in animal models. Although the International Agency for Research on Cancer in 1982 identified sufficient evidence for the carcinogenicity of degraded carrageenan in animals to regard it as posing a carcinogenic risk to humans, carrageenan is still used widely as a thickener, stabilizer, and texturizer in a variety of processed foods prevalent in the Western diet.I reviewed experimental data pertaining to carrageenan’s effects with particular attention to the occurrence of ulcerations and neoplasms in association with exposure to carrageenan. In addition, I reviewed from established sources mechanisms for production of degraded carrageenan from undegraded or native carrageenan and data with regard to carrageenan intake. Review of these data demonstrated that exposure to undegraded as well as to degraded carrageenan was associated with the occurrence of intestinal ulcerations and neoplasms. This association may be attributed to contamination of undegraded carrageenan by components of low molecular weight, spontaneous metabolism of undegraded carrageenan by acid hydrolysis under conditions of normal digestion, or the interactions with intestinal bacteria. Although in 1972, the U.S. Food and Drug Administration considered restricting dietary carrageenan to an average molecular weight > 100,000, this resolution did not prevail, and no subsequent regulation has restricted use. Because of the acknowledged carcinogenic properties of degraded carrageenan in animal models and the cancer-promoting effects of undegraded carrageenan in experimental models, the widespread use of carrageenan in the Western diet should be reconsidered.
In fact, an investigative reporter from the Chicago Tribune asked the FDA to turn over even one peer-reviewed independent study — that is, one study not funded by carrageenan manufacturers — which showed that this additive was indeed safe and the FDA did not do it. The carrageenan lobbies, not surprisingly, did not provide any either.
Tons of foods at Whole Foods include this ingredient.