Low fat foods and high fructose corn syrup cause obesity!

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Taking action

Found this great article by Jonny Bowden and thought I would add some to it and share it with you folks as it is a problem that affects us all! So much so that the first Lady, Michelle Obama, is now taking on childhood obesity as her cause from the white house! Maybe we can help her out! This post touches on the diet problems of our obesity epidemic but doesn’t get into the physical aspects, will write a post about that later so be sure to check back!

Our diet issues

When you have something as massive and as scary as the obesity epidemic, it’s hard to point the finger at one single element and say, “that is why it happened.” But however you slice it, the low-fat movement played a part in the epidemic.

After World War II, heart disease rates began to rise precipitously. In the 1970s, a committee led by Senator McGovern issued a report advising Americans to lower their risk of hear disease by eating less fat. This recommendation was based on evidence that linked diet to heard disease. Unfortunately, the report wrongly singled out saturated fat as the wicked element in our diet responsible for all our problems.

This was the beginning of the low-fat movement, and the obesity epidemic. It’s more than a coincidence that they happened at the same time, and here’s why.

Once upon a time…..

Once dietary fat was “identified” as the chief culprit in heard disease (a huge case of mistaken identity in my opinion) food manufacturers sprang in to action. The race was on to produce low-fat & no-fat foods, and to engineer saturated fat out of everything.

This led to a slew of “Food-like” products, manufactured and processed edible substances bearing little resemblance to whole foods, and to idiotic experiments like margarine. Add to this witches’ brew the invention of high-fructose corn syrup and hydrogenated oil (to replace saturated fat) and you had the perfect dietary storm.

You see, if you’re the food manufacturer and you’re removing the fat from some food, you need to replace it with something else if won’t taste very good. So , we would up with  a slew of low-fat products loaded with sugar. And since high-fructose corn syrup was now available cheaply, adding sweetness was an easy thing to do!

So easy, in fact, that high-fructose corn syrup started showing up I hundreds – if not thousands- of food products.

As the same time as all of this was happening, Americans started eating more of everything. This, too, is no coincidence. Here’s why: If I give you a carton of Domino’s sugar and tell you to eat till your heart’s content, you won’t consume very much. Same thing with butter. But if I put them together something magical happens. Combine sugar and fat and every one of your evolutionary buttons are pushed. Manufacturers know this. Cravings get activated, brain chemistry starts firing, and you can literally eat this stuff until you bust. And we did!

The whole low-fat movement coincided with a huge spike in food processing  and those who precess and manufacture food products for a living have one goal-getting people to eat more of their products. That’s easy to do, just engineer combinations of sugar and a bit of fat, which work really well with the whole “low-fat” philosophy.

As long as it didn’t have to much fat, you could eat it right? Not really! Meanwhile, fat-the one macro-nutrient that keeps you full and satisfied- was lacking from most of what we were eating. Sugar, the one element that keeps cravings going, was plentiful. Portion sizes in general collectively took a shot of steroids, as the whole country decided that super sizing was its birthright.

Low fat has a lot to answer for. It may not be the only reason we are experiencing one of the worst health epidemics in modern times, but it sure is one of the biggest!

What did you eat today!

What are we eating? Are we turning toward vegetarian diets or are we all eating rotting flesh? Are we getting fat on ice-cream, cake, cookies or cheesecake? Are we eating more fruits and vegetables or more French-fries?

Since the early 1900’s, the U.S. Dept. of Agriculture has been monitoring our food choices and uses that data to see what direction we are headed in. Check it out!

In 1977, soda became the most popular American beverage, and number 2 is still way behind Unbelievably, we drink 50 gallons of soda per person per year and that doesn’t include the 8 gallons of un-carbonated soda that masquerades as “fruit” drinks. And the soda companies, to increase their sales and profits, put their vending machines in the schools from grade to high school in their quest to get as much money as possible regardless of the costs.

With regard to “liquid meat” (milk products), we’re eating slightly less ice cream than we did in 1970, and most of it is as fatty as it was 30 years ago (except for Ben & Jerry’s and Haagen-Dazs, which are even fattier). As for cheese: the sky’s the limit. We are eating twice as much as we did in 1970, and cheese has passed beef as our number-one source of saturated fat. Whole milk is down (that’s good), 2% is down (that’s good), and although 1% and skim are propagandized as a better option, they are not replacing the fattier milks. I say propagandized because hidden from you is the fact that when you reduce fat content you increase protein content which correlates directly to higher rates of osteoporosis. “Liquid meat” is in just about everything, including the worst of all places, your arteries, and has been shown to be a direct link to breast and prostate cancer, especially if it is not organic milk because it then contains genetically modified bovine growth hormones, with links not only to cancer but to type-2 diabetes and obesity.

We now produce 152 pounds of added sugars each year for every man, woman, and child in America. That’s 25% more than in 1970. Soft drinks account for a third of our intake, so-called ‘fruit” drinks supply another 10%, while cookies, cakes, and other sweet baked goods contribute 14% (thank you Mrs. Field’s and Famous Amos), and candy, breakfast cereals, and ice-cream chip in about 5%. That makes roughly 62% of our intake coming from sugar products. And we wonder why we have an obesity epidemic!

We cat more wheat flour than we did in 1970, and only a tiny fraction is whole grain wheat flour which is the kind that helps lower the risk of heart disease and diabetes. The rest is fiber less, empty caloried, “silly-putty”. What’s a malasda? It’s a ball of white flour, soaked in egg batter, covered with sugar, and cooked in grease. That is basically what many of us have floating around inside us…yuck!

We cat 111 pounds of red meat and 83 pounds of poultry and seafood per person every year. That’s 194 pounds, per person, of heart disease, cancer arthritis, constipation, diabetes, stroke, high cholesterol and high blood pressure, every year.

Intelligence says we should control our senses. But, unfortunately for most, we are sold into slavery by our tongues and taste buds. We should learn and eat to live not live to eat!

9 Things We Would Love To Remove From Our Drinking Water

Charles Duhigg of The New York Times today delivered the latest unsettling news about the nation’s water supply: It’s not as clean as you might think. An analysis of federal data from the last five years revealed that more than 20 percent of the nation’s water-treatment systems have broken provisions of the Safe Drinking Water Act, the standards enforced by the Environmental Protection Agency. The result? As many as 19 million Americans are sickened each year.
Over the years, the EPA has identified many substances in water supplies far and wide. Here are nine unexpected things that they’ve spotted.
Arsenic: A naturally occurring element found in soil and minerals, arsenic is used as a pesticide and wood sealant. Ingesting high levels of arsenic, Madame Bovary can tell you, is deadly. At lower levels, over longer periods of time, it can darken skin and spur corns and warts. A carcinogen, arsenic can increase the risk of skin, liver, bladder and lung cancers.
The EPA has said that more than 3 million Americans have been exposed to water with illegal concentrations of arsenic since 2005.
Uranium: The element Iran insists on enriching despite howls from the U.S. and other Western nations, it is also used in helicopters, airplanes, armor, fertilizer and household items like certain microwaves. After it’s mined and processed, some of it is released back into the environment in waste material, called mill tailings. Large amounts of uranium can lead to kidney disease and cancer, though naturally occurring uranium is much less radioactive.
The EPA says levels of uranium in drinking water are usually low and safe, according to the Agency for Toxic Substances and Disease Registry. However, the 3 million Americans exposed to illegal amounts of arsenic were also exposed to illegal amounts of radioactive substances.
Radium: This radioactive metal has been used to treat cancer, for scientific research and in instrument calibration. Everyone is exposed to low levels of the substance, but higher levels are found near uranium mines, cool-burning industries and sometimes in drinking water that comes from wells. Radium can cause anemia and cataracts. At high levels, it is a carcinogen, causing increased bone, liver and breast cancer.
The EPA has reported that levels of radium were 2,000 times the legal limit in water flowing in some areas.
Tetrachloroethylene: Used in dry cleaning and for metal degreasing, this chemical usually evaporates when it meets water, soil or air, but high exposure can cause headaches, dizziness, confusion, nausea and unconsciousness. Women who are exposed to high levels of tetrachloroethylene may have menstrual problems and even spontaneous abortions. It is also believed to be a carcinogen.
The New York Times found that the drinking water in Ramsey, N.J.. located 35 miles outside of New York City, has had illegal concentrations of tetrochloroethylene since
2004.

Lead:  Houses built before 1986 are more likely to have lead pipes than newer ones. Because hot water dissolves lead more easily, people who live with older plumbing should never drink hot water from the tap. Kids who drink lead-tainted water above the legal limits are at risk for physical and mental development problems. In adults, lead can lead to high blood pressure and kidney trouble.
The EPA’s threshold for lead is 0.015 parts per million. If you are concerned about the levels of lead in your water, you can have it tested at a certified laboratory.

Prozac, Birth Control, Makeup. Shampoo: Along with deceased goldfish and incriminating evidence, it turns our Americans like to flush their drugs and personal care products down the toilet, too. These substances leave the toilet (or bathtub and shower) and end up in our waterways. In fact, most of the waterways the EPA tested had pharmaceuticals and personal core products (PPCPs) in them.
While there is evidence that ecological harm can come from PPCPs in the water, scientists are not yet sure of the threat to humans.
Kind of scary isn’t it! Have any of you folks experienced any of the symptoms described on the article, do you have well or city water? Here at home I have well water but I also have a excellent reverse osmosis (RO) system installed which will remove any impurities, thought this was a necessary element to my house as I live between farm fields which are sprayed with chemicals and poison every spring!

Colloidal Silver and other Silver Compounds

Colloidal silver is the product the FDA and many mainstream medical people love to hate. Listening to them you would think every person taking colloidal silver is going to turn gray with silver accumulation in their skin (argyria). Their worst nightmare is people taking colloidal silver to combat the H1N1 swine flu – the nightmare for them is that it might actually work. Since I am a health professional who has utilized colloidal silver in practice for more than 15 years with thousands of people, I’m more than happy to share some insights on the subject.

It is really not possible to understand the colloidal silver issue without some background on the use of silver in the medical profession.

For many centuries royal families ate and drank from silver utensils and were rarely sick. They were called “blue bloods” because their blood had greater levels of silver in it. The Greeks and Romans used to store all of their perishable liquids in silver containers. And prior to the invention of refrigeration, it was common practice to drop a silver coin into a container of milk to retard spoilage.

French surgeon Dr. Cart Credé (1819-1892) was the first to proclaim the benefits for using silver nitrate to reduce neonatal eye infections. He was amongst the first surgeons to use silver nitrate to prevent wound infections.

Dr. William Halsted (1852-1922) is considered the most influential and innovative surgeon of past times, helping to usher in the modern era of surgery. He was the first Chief Surgeon of the John Hopkins Medical School. He pioneered the use of silver wire for hernia operations and silver foil to prevent wound-related infections.

By the late 1800’s the recognition that silver was lethal to bacteria in relatively low concentrations was common medical knowledge. Between 1900 – 1940 silver was the primary antibiotic used in medical practice. Numerous studies on the antibiotic properties of silver were conducted from 1920 – 1940. Physicians mixed silver preparations in their offices and they were either taken orally or injected. Shelf life was poor, as they had no way to keep the silver particles in suspension for longer than fifteen minutes.

The unwieldy use of silver antibiotics gave way to the far easier to use sulfa drugs and eventually penicillin. At the time these compounds seemed more effective and were certainly easier to use. Now we have antibiotic-resistant strains from overuse of these drugs. And we have to use highly toxic doses of antibiotics to get a result in the bacteria that can still be killed by antibiotics, a problem of antibiotic-related toxicity to the humans consuming them. Bacteria do not generally develop resistance to silver unless they have a very think wall that does not absorb it (it is effective against most gram positive and gram negative bacteria).

Silver ions bind to cell walls and are then absorbed into the single-cell bacteria or fungus wherein they interfere with cellular energy production and kill the organisms. The fermentation system of energy production used by these single cell organisms is different than the aerobic energy producing system of human cells, which are not so affected by silver.

This means silver is not toxic to human cells.

A leading authority on the use of medicinal silver, (A.B.G. L.ansdown. PHF, FRCPath, Department of Chemical Pathology, Faculty of Medicine, Imperial College, London, UK) stated after reviewing all available silver literature of the past 200 years, “Metallic silver and silver compounds are used widely in medical devices and health care products to provide antibacterial and antifungal action. Experience has shown that they are generally safe in use and effective in controlling pathogenic organisms.“

Silver in today’s medicine is undergoing a renaissance, with innovative new products that are able to sustain the release of silver ions enabling better surgical and wound-related uses. Silver nanoparticles are even being incorporated into clothes, like socks and stockings. You can buy a washing machine that uses silver ions to kill germs in clothes.

The high efficacy in the use of silver to kill bacteria and fungus is not in question by anyone. This does not mean it kills every type of bacteria or fungus. And in the ones it does kill it does not mean it kills all of them. It simply means that the antibiotic properties of silver are quite potent – and the risk to human health in terms of toxicity is negligible. This is a far better risk/benefit profile than commonly used antibiotics.

The Coming of Colloidal Silver

In the early 1990′s researchers figured out how to attach small particles of silver to protein, thereby allowing the formation of a true colloidal silver with an indefinite shelf life. In my opinion, this invention was as profound as the original discovery of penicillin.

For the very first time an easy, convenient, stable, and effective form of silver had been prepared. One can only imagine if the doctors a century ago had this tool at their disposal. I was one of the first to extensively use this preparation in clinical practice.

In the rather bizarre and twisted world of the FDA, a manufacturer or seller of any colloidal silver product cannot explain to their customers that the product has antibiotic properties or the FDA will consider the product an unapproved new drug. Colloidal silver may be marketed as a dietary mineral supplement.

The issue is complicated by the fact that not all colloidal silver products are of the same quality. Products made at home or by the use of electrical charges to ionize and suspend the silver are products not worth taking. They are typically clear in color, are lucky to have any potency after two weeks, and run a much higher risk for silver depositing in the skin (argyria). True silver colloids are very difficult to make. The chances of them causing argyria, even with long-term use, are remote.

I find it rather fascinating that the alarm bells of regulatory authorities scare consumers into believing that if they take colloidal silver it is dangerous and their skin will turn gray. There are a few reports in the literature of argyria occurring from colloidal silver use. In one case a lady consumed 1 liter a day for over a year and then had a problem. In another, it was use of cheap home-made electrically-produced colloidal silver that was the problem. And in another case it was regular consumption of colloidal silver for over a year. Problems are rare considering all the people using colloidal silver. The common thread is cheap silver products used in high amounts for extended periods of time.

It is obvious from all the silver literature that if there is prolonged exposure in high amounts of silver then there could be a problem. The solution to this problem is rather simple. Use a quality product from a reputable company and do not use colloidal silver on a daily basis for an extended period of time. I have never seen a single case of argyria in 15 years working with thousands of people of all ages (including infants).

This gets me to the final chapter in this story, which is how to use colloidal silver.

Using Colloidal Silver as an Immune Support Nutrient

The amount of colloidal silver required to kill any bug is unknown. Modern research suggests that most pathogenic organisms are killed in the test tube at concentrations of 10—40 ppm, with some requiring up to 6o ppm. (NSP’s Silver has 90mcg/tsp of 18ppm)

Whether or not a specific colloidal silver product will kill any virus is unknown. There are a few published studies showing that silver does have probable anti-viral properties. These studies show that silver interferes with replication of viral hepatitis B, directly binds to HIV-1 and inhibits the HIV-1 virus from binding to cells, can inhibit the replication of monkeypox virus, renders herpes simplex virus harmless, and can reduce the numbers of smallpox virus. The working hypothesis is that colloidal sliver can bind directly to viral particles and interfere with either the function of the virus or the binding of the virus to human cells. it is a shame that our government doesn’t pay for further research, which could be of profound benefit to the public health.

I never suggest using colloidal silver as a daily preventive product and I never suggest using it on an ongoing basis for anything. Colloidal silver taken daily will disturb the friendly balance of flora in your gut — albeit not anywhere near as badly as antibiotics will (because colloidal silver also kills yeast). If you find that you want to take it daily for a while, take some acidophilus at a different time and other GI support as needed.

When you understand that nothing is guaranteed and you understand that the product is non-toxic when used as directed, then, in my opinion, the best time to try it is at the onset of any bug. 1-2 tsp is generally used as the first dose, repeated in a few hours and every few hours if needed (up to four times per day). You can also use a nasal spray bottle to spray it up into your sinuses, if needed. Some have used it as ear drops or eye drops quite successfully.

The typical response based on clinical experience is that well over half the time, and more likely greater than 70% of the time, whatever bug seemed to have a toehold in you is completely gone. It is somewhat hard to believe that anything can potentially work so well, yet it often does.

Based on my clinical experience the ability of colloidal silver to knock out an established bug is not as high It is closer to 50/50 in terms of whether it will be significantly helpful or not (taking i tsp up to four times a day, up to two weeks). I have seen many cases of dramatic improvement and cases of no improvement – there is no way to know without trying. Other than transient digestive disturbance, I have never seen any downside.

Think of colloidal silver as a tool in your immune support toolbox. In actual practice, it is one of many things you may consider taking if you are fighting a bug. It certainly does not replace appropriate medical care, nor does any immune support nutrient. Always see your doctor, as appropriate, for your situation. Most people aren’t going to go running off to their doctor at the first sign of a bug. Consider this time a window of opportunity to see if you can get the upper hand. You have many options, and colloidal silver is one of them.

It is my opinion and experience that colloidal silver is so good at what it does that it is worthwhile for everyone to have a bottle on hand for times of need. You won’t know if you are knocking out a virus or bacteria, but do you really care? Most people just want that feeling of their body being invaded to be over – fast. It is also my anecdotal observation that colloidal silver does work on many viral infections, and has helped many people with the flu of years gone by. How effective it may be against the H1N1 swine flu is anyone’s best guess. Time will tell. I for one will be ready and waiting.

Source: Byron J. Richards, CCN, Oct. 3, 2009 – News With Views

A board-certified Clinical Nutritionist, and founder of Wellness Resources, he is an outspoken critic of government & Big Pharma efforts to deny access to natural health products.

NSP’s Sources of Silver Shield

Silver Shield w/Aqua 5o1 (l8ppm)4 fl. oz.

Silver Shield Gel (3oz. tube)

The Power of Magnesium

There is a power and a force in magnesium that cannot be equaled anywhere else in the world of medicine. There is no substitute for magnesium in human physiology; nothing comes even close to it in terms of its effect on overall cell physiology. Without sufficient magnesium, the body accumulates toxins and acid residues, degenerates rapidly, and ages prematurely. Magnesium is the mineral of rejuvenation and prevents the calcification of our organs and tissues that is characteristic of the old-age related degeneration of our body.
It goes against a gale wind of medical science to ignore magnesium chloride used transdermally (on the skin) and orally in the treatment of any chronic or acute disorder, especially cancer. Magnesium deficiency poses a direct threat to the health of our cells. Without sufficient amounts of this precious mineral our cells calcify and rot, becoming breeding grounds for yeast and fungi invaders all to happy to strangle our life force and kill us Magnesium deficiency is carcinogen, and in case of solid tumors, a high level of supplemented magnesium inhibits the production of cancer.
According to Dr. Russell Blaylock, low magnesium is associated with dramatic increases in free radical generation as well as glutathione depletion and this is vital since glutathione is one of the few antioxidant molecules known to neutralize mercury. Glutathione requires magnesium for its synthesis. Glutathione synthesis requires ?-glutamyl cysteine, glycine, ATP, and magnesium ions to form glutathione. In magnesium deficiency, the enzyme y-glutamyl transfer is lowered.
Magnesium in general is essential for the survival of our cells but takes on further importance in the age of toxicity where our bodies are being bombarded on a daily basis with heavy metals. Without the cleaning and chelating work of glutathione (magnesium) cells begin to decay as cellular filth and heavy metals accumulate; excellent environments to attract deadly infection/cancer.
Several studies have shown an increased cancer rate in regions with low magnesium levels in soil and drinking water, and the same for selenium. In Egypt the cancer rate was only about 10% of that in Europe and America. In the rural fellah it was practically none existent. The main difference was an extremely high magnesium intake of 2.5 to 3g in these cancer-free populations, ten times more than in most western countries.
Nature’s Sunshine Magnesium Products:
Magnesium Complex: Each capsule contains a blend of both Magnesium Citrate and Magnesium Malate. There is 100mg of Magnesium per capsule.
Magnesium: Each capsule contains 250mg of a blend of Magnesium Oxide and Magnesium Stearate .
SynerPro Calcium-Magnesium: Combines essential minerals and trace minerals. Each tablet contains 100mg of Magnesium Oxide.

One Enzyme A Day Keeps The Doctor Away!

How Enzymes Work and Why You should Use Them

The number of enzymes the body is capable of producing is finite.

Enzymes for digestion come from two sources:

Internally – from our own digestive organs (digestive enzymes); and externally – from the food we eat (food enzymes).

Food enzymes occur naturally in raw foods and provide the body with additional support to break down those foods. Cooking or processing food at temperatures greater than 118°F destroys all enzymes and places the entire burden for digestion on the body.

The depletion of enzyme activity over time leads to chronic conditions and eventually the loss of life.

The health impact of food enzyme depletion has been largely overlooked in allopathic medicine, but today healthcare practitioners in many different disciplines are recognizing the importance of digestive enzymes.  Supporting proper digestion with enzyme supplements can noticeably improve your health.

In fact, everyone could benefit from an enzyme supplement taken with meals.  Remember, you are not what you eat but what you absorb.

Lack of enzymes in foods puts undue stress on the pancreas and other digestive enzyme-producing organs to produce all of the enzymes required for digestion. When an excess amount of resources is constantly used for digestion other metabolic functions in the body suffer, leading to chronic health problems.

The goal of enzyme supplementation is three fold:

1) To increase digestion and absorption of nutrients needed to maintain a healthy body.

2) To provide adequate support for digestive organs, relieving them of unnecessary stress and thereby extending their productive lives.

3) To increase availability of energy and valuable resources that can be used for other necessary metabolic functions, a preventive measure to reduce the onset of disease.

“The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential.” (Dr. Edward Howell, Enzyme Nutrition: The Food Enzyme Concept¹)

Choosing the Right Enzymes

Enzymes from animal sources, such as pancreatin, are most active in the alkaline environment of the small intestine (pH 7.2-9.0) after the body has already produced and released enzymes to support digestion. This means animal enzyme supplements do nothing to spare the pancreas and other digestive organs from producing an excess of enzymes.

Microbial enzymes are active over a broad pH range (pH 2.0 to 11.0) and begin digesting food immediately after entering the stomach. The presence of digesting food in the stomach signals the body to produce and release fewer enzymes. Microbial enzymes, therefore, are the better choice because they relieve the body of the total burden of digestion.

What to Look For in an Enzyme Supplement

The four enzymes commonly found in food, and therefore, needed in an enzyme supplement are:

Amylase for carbohydrates and starches digestion

Lipase for fat digestion

Protease for protein digestion

Cellulase to break down fibrous foods

Additional enzymes, such as glucoamylase, sucrase, lactase, alpha-galactosidase, phytase, and peptidase enhance and support complete digestion of each of the food groups.

When selecting an enzyme supplement be certain that the four primary enzyme types are present to assure digestion of all of the main food components, while noting that additional enzymes improve the digestive efficiency of the supplement.

Systemic Enzyme Therapy

For those clients that have already fallen into dis-ease, due to poor digestion, poor absorption or reduced metabolic enzyme production; enzyme supplementation can also be extremely beneficial.

In systemic enzyme therapy, larger dose of proteases or proteolytic enzymes are taken on an empty stomach one hour before and two hours after a meal. This allows the enzymes to be absorbed directly into the blood stream.  It is well documented that protease enzymes act differently in the tissues of the body than in the digestive tract.  Once in the blood stream, protease enzymes binds with alpha-2-macroglobulins, shifting them into their active form.

Research has shown certain protease enzymes exhibit greater activity in the blood than others and that the amount of needed for systemic activity is often much greater than that needed for digestion. Unfortunately, most systematic protease products on the market contain the same levels and combination of protease enzymes as are found in digestive products. Proper systemic enzyme therapy can reduce inflammation, boost immune function, maintain cardiovascular health, maximize endocrine effectiveness, aid in detoxification, promote normal respiratory function and on and on.

Volumes of scientific research exist on the benefits of enzymes therapy on a whole host of physical disorders.

One randomized, placebo-controlled study published by the University of Texas Southwest Medical Center determined protease-based nutritional supplements modulates the inflammatory response and accelerates healing time by up to 17% in 77% of the patients who received it.²

When enzymes are taken in formulation with vitamins, minerals, herbs, or phyto-nutrients the combination improves absorption and bio-availability of those nutrients, maximizing healing.

Mind Your Minerals for Better Health

When we think of health, we usually don’t think of dirt.  But dirt, or soil, is the primary factor in maintaining our nutritional health because all of our food comes from the earth.  Since our bodies are literally composed of the “dust of the earth,” meaning minerals, healthy bodies are connected to healthy soil.  If any element is missing from the soil, then it will be missing from the foods we eat and as a result, we will not be properly nourished. Read the rest of this entry »

High Fructose Corn Syrup —User Beware!

The following information was taken from the magazine Alternatives by Dr. David Williams and is paraphrased so that I can share the key content of that article with you for your own information.
Several years ago the food industry began using the sweetener high-fructose corn syrup (HFCS). Many in the health industry praised the use of fructose, saying it didn’t cause the rapid swings in blood sugar like common sugar. One of the “benefits” of HCFS – that it doesn’t stimulate the release of insulin- may be just another of its problems. Read the rest of this entry »

Shark Cartilage, a medicine??

Again, foods that other cultures have taken for granted has sparked the interest of natural health practitioners as well as scientists. It has been accepted for quite a while that shark cartilage contains important amino acids, protein, phosphorus, mucopolysaccharides (a type of carbohydrate) as well as being a good source of calcium. Read the rest of this entry »

Alzheimer’s

There have been more than 2 1/2 million people diagnosed with Alzheimer’s’ disease after performing autopsies many have concluded that the major contributing factor is inorganic aluminum deposits that have been found in the hippocampus (part of the brain which stores information). Read the rest of this entry »