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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. 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. 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. 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 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) 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?
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 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:
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) 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. 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) 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:
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. 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.
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) 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 flower 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) 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) Issue 201 - 9/5/05
SEA PLANTS PART 1 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) 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 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. Issue 204 - 9/26/05
OSTEOPOROSIS: SOME ANSWERS PART 3 Last week we discussed Osteoporosis as a disease of calcium loss verses calcium deficiency. Let’s look at at some population studies to back up that theory. Traditional Chinese consume plantcentered diets in sharp contrast to those of Americans. The following table is standardized for 143-pound adult males: Daily Calcium Intake...China: 544mg USA: 1143mg Calcium from Dairy.....China: 0% USA: 75% Daily Protein Intake...China: 64g USA: 91g Protein from Animals...China: 7% USA: 70% Calories from Animals…China: 6% USA: 44% Osteoporosis Rates.....China: .5% USA: 10% If you look at these numbers closely, you should find them shocking because they fl y in the face of everything we have ever heard about osteoporosis! Can we really argue that we just need to drink more milk? In rural regions of China, osteoporosis is rare despite HALF the calcium intake of Americans. Animal protein intake seems to be a much more signifi cant factor with regard to osteoporosis. This study suggests the need to shift the American diet from animalcentered to plant-centered. Here’s another population study: Alaskan Eskimos consume up to 2500mg of calcium and 200-400 grams of animal protein each day. The Eskimos have one of the world’s highest rates of osteoporosis affecting both men and women starting at age 40, despite their heavy weight-bearing exercise. So even with outrageously high levels of calcium consumption (all from animals), they still have rampant osteoporosis. Got any ideas for recommendations to prevent osteoporosis? Eat like a Chinese peasant and you can’t go wrong! That means lots of green vegetables, beans, and whole grains. And because our soils are depleted, be sure to take a whole food supplement. In addition, even though osteoporosis is not a disease of calcium defi ciency (like most Americans falsely assume), it’s still a great idea to take a natural liquid calcium supplement, because calcium plays many benefi cial roles in the body in addition to bone strength, and Americans need something to balance out the high demand on their bones for blood calcium. Issue 205 - 10/3/05
ACID V.S ALKALINE PART 1 Have you ever heard the term “your body is acidic” and you have no idea what it means? Did you know that you can do a simple litmus test to determine whether or not your body fl uids are acid or alkaline? An “Acid” condition is when the body chemistry becomes imbalanced and overly acidic. This condition is sometimes called “acidosis”. There are two classifications of acidosis. Respiratory and Metabolic.
The pH balance or Alkaline Balance is basically how alkaline or acidic our body is, particularly saliva, blood and tissues. Next week you will learn why pH in the body is so important. Issue 206 - 10/10/05
ACID V.S ALKALINE PART 2 Every function performed by any organ in the body depends on the body’s range of pH level. When a body is acidic, it creates a welcoming environment for viruses and bacteria and they may begin to flourish. As viruses and bacteria continue to fl ourish inside our body, we experience lack of energy, frequent illness and pains. If one doesn’t do anything about changing the acidic state of the body, and is constantly acidic, the situation can get worse. Virus or bacteria can mutate into a serious illness such as cancer, infection and other serious illnesses or diseases. When a body is alkaline, bacteria and viruses will perish in this alkaline environment. A pH balanced, or alkaline body doesn’t create the environment for viruses and bacteria to thrive and flourish. Research has shown that your body must be slightly alkaline in order to function correctly. If your body is acidic, you are probably not at optimal health. Acidic foods are well known “junk” foods and alkaline foods are well known “healthy” foods. This is no coincidence, as alkaline foods promote a healthy response in the body. In addition to good nutrition, live foods and natural supplements can help improve health and even heal a sick body. It all starts with proper nutrition - nutrition that nourishes and energizes the body, provides more enzymes and oxygen to the body. Nutrition increases fl ow of oxygen to all the organs in the body as it clears up the blood. Next week will cover specific food recommendations Issue 207 - 10/17/05
ACID V.S ALKALINE PART 3 Acid Alkaline Balance diet recommendations include: 1. Eat a diet of 80% whole grains, which includes beans, brown rice, brown barley, nuts, seeds, and whole-cereals. The other 20% of the diet should include fresh fruit, vegetables and as little red meat possible (if any at all). You could also supplement with a live whole food supplement and herbal green supplement to help increase your intake of the essential whole grains, nuts, seeds, herbs and greens which all contain alkaline-nutrients. 2. Avoid sodium, saturated fats, sugar, dairy and similar acid forming “junks foods’. See list of alkaline foods below. 3. Check your pH level regularly, using litmus testers. Alkaline Foods: Change from acid to alkaline, with alkaline type foods that make your body more alkaline “healthy” • Fresh Fruit & Raw Veggies • Whole Grains • Brown Rice (not White Rice) • Raw Nuts & Seeds (not roasted/ salted) • Cold Pressed Oils i.e. Flax Seed/ • Olive Oil • Fresh Sprouts EAT AT LEAST 2 TO 3 SERVINGS OF FRESH RAW ALKALINE FOODS EVERY DAY. Acidic Foods: Avoid acidic foods that make your body more acidic “unhealthy”. Change from acid to alkaline. • All Sugar & Substitutes • Red Meat • Meat Products & Meat Byproducts • White Rice • White Bread • Pasta • All Processed Foods • Fried Foods • Saturated Fats • Over Cooked Foods • Dairy Products, Butter, Margarine • Food Chemicals, Additives & Preservatives LIMIT THESE FOODS Issue 208 - 10/24/05
ASPIRIN THERAPY PART 1 Forty million pounds of aspirin are produced in the United States each year (200 tablets for every man, woman and child in this nation). Salicin is a natural substance produced from white willow bark. This substance (salicin) has important analgesic and anti-inflammatory benefits and does not cause the bleeding problems related to the synthetic chemical acetylsalicylic acid (aspirin). The use of aspirin has become widely accepted in the United States as an important measure to prevent heart attacks and strokes. Estimates suggest that 20,000,000 persons are taking aspirin daily for prevention of vascular accidents. The evidence upon which this decision to recommend aspirin was made is not very solid. Millions of patients with heart attacks, strokes, angina pectoris, diabetes and risk factors for vascular disease have been encouraged by their physicians to take aspirin to prevent heart attacks and strokes. Four early studies using aspirin to prevent heart attacks had shown no benefit (British Medical Journal 1974 vol. 1 p. 436, Lancet Vol. 2 p. 1313, R. Levy JAMA Feb 15, 1980, R. Peto British Medical Journal 1988 vol. 296 pg. 313-6). Then along came a study on U.S. physicians which used Bufferin (aspirin and magnesium). This study showed no reduction in fatal heart attacks and no improvement in survival rate but there was a 40 % decrease in the number of non fatal heart attacks. The magnesium was ignored and there was a prompt extensive institution of aspirin for prevention of heart attacks. The benefits of magnesium in treating heart disease include the well known decrease in ischemic heart disease and sudden death found in communities drinking hard water (magnesium containing), powerful prevention of platelet clumping (clot prevention) known to be caused by magnesium, strong blood vessel dilating properties of magnesium, and effective action to block dangerous heart rhythms in persons taking magnesium. The decrease in number of heart attacks probably resulted from the magnesium in Bufferin. Read more on aspirin next week. (This article was adapted from 2004 writings of By Dr. James Howenstine, MD., NewsWithViews.com) Issue 209 - 10/31/05
ASPIRIN THERAPY PART 2 Well Recognized Hazards of Aspirin Therapy In addition to the risks of bleeding and ulceration of the gastrointestinal tract there are other significant risks from aspirin therapy:
Next week we’ll cover alternatives to aspirin therapy. (This article was adapted from 2004 writings of By Dr. James Howenstine, MD., NewsWithViews.com) Issue 210 - 11/7/05
ASPIRIN THERAPY PART 3 Aspirin Therapy Alternatives Natural salicylic acid can provide wonderful health benefits. This is found in fruit and vegetables and persons who increase their intake of fruit and vegetables are the beneficiaries of decreased cardiovascular disease. Vegetarians (37 Buddist monks) and 39 non vegeatarians were studied by Scottish researchers Dr. James Lawrence and John Peterson. Blood levels of salicylic acid were higher in these monks than persons who were not vegetarians but most did not reach the levels found in persons taking 75 mg. of aspirin daily. Persons who are receiving their natural salicylic acid from fruit and vegetables did not show any anti-clotting problems that cause gastrointestinal bleeding and hemorrhagic strokes. This means that preventing arteriosclerosis with food salicylic acid occurs without bleeding problems. Persons in France eat rich fatty meals but their red and white wine contain salicylic acid which may explain why their incidence of cardiovascular disease is well below U.S. levels. The incidence of cardiovascular disease in persons eating the Mediterranean diet is lowered by 30 %. This diet probably decreases the inflammatory reaction in arteries, which is thought to play an important role in causing arteriosclerosis. C Reactive Protein levels, which act as a good indicator of impending cardiovascular events, are decreased by the Mediterranean diet according to Dr. Panagiotakos of the University of Athens. Foods that are heavily cooked increase CRP levels while lightly cooked or raw foods decrease CRP levels. Recently elevated CRP values have been shown to increase the risk of developing colon cancer. The increasing incidence of arteriosclerosis could be produced by the falling levels of natural salicylic acid found in the foods now eaten in our nation. Not only are we not eating enough fruits and vegetables as a nation, but the salicylic acid in these healthy foods has probably been steadily declining. Commercial soup prepared from organic vegetables contains six times more salicylic acid than non-organic soup. Plants produce salicylic acid to protect themselves from pests and disease. Prior to use of pesticides only the hardiest plants survived. The quantity of resveratrol, an important nutrient in grapes, is reduced by 70 % when grapes are sprayed with fungicides . On balance, the negatives of aspirin may outweigh its positive effects. Effective anti-inflammatory properties can readily be obtained from the enzyme bromelain found in pineapple. Bromelain is quite effective in relieving the pain and inflammatory reaction of rheumatoid arthritis with a dosage of 2,250 mg. taken twice daily between meals. Enzymes do not cause side effects no matter how high the dosage goes. This should work quite well to counter the inflammatory reaction seen in arteriosclerosis. (This article was adapted from 2004 writings of By Dr. James Howenstine, MD., NewsWithViews.com) |
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