22 March 2013

How Sweet It Is? Or Ain't It?

Many people who sincerely desire t lose weight erroneously think that cutting out fat from the diet will help them attain their goal. Since their fat is the problem, then, getting fat out of the diet seems to be the logical solution. 
Actually its not- witness all the failures to lose weight! It turns out that it is primarily the sugar in the diet that is the real cause of weight gain. No amount of dieting, exercise can overcome that reality. Only when you get the sugar out can normal weight occur. 
 Americans today are, as a whole, addicted to sugar, eating 40 times as much per day as a century ago. 
The human body was never designed to handle that much sugar. Going from an average of 4 pounds a year to up to 160 pounds a year is just too much for the body to withstand and obesity and poor health are the outcomes. 
Handle the sugar and you handle the weight problem and many chronic degenerative conditions such as diabetes, heart disease,weak immunity and all kinds of mood disorders, just to name a few. It has been estimated that over 150 diseases are directly linked to excess sugar consumption.

Sugar, not fat, exposed as deadly villain in obesity epidemic

It's addictive and toxic, like a drug, and we need to wean ourselves off it, says US doctor

Recipes for a dozen low-sugar treats
sugar obesity
Dr Robert Lustig's book Fat Chance: The Bitter Truth About Sugar has caused a backlash from the food industry, which, he says, wants to 'paint me as this zealot'. Photograph: Alamy
Sugar – given to children by adults, lacing our breakfast cereals and a major part of our fizzy drinks – is the real villain in the obesity epidemic, and not fat as people used to think, according to a leading US doctor who is taking on governments and the food industry.
Dr Robert Lustig, who was this month in London and Oxford for a series of talks about his research, likens sugar to controlled drugs. Cocaine and heroin are deadly because they are addictive and toxic – and so is sugar, he says. "We need to wean ourselves off. We need to de-sweeten our lives. We need to make sugar a treat, not a diet staple," he said.
"The food industry has made it into a diet staple because they know when they do you buy more. This is their hook. If some unscrupulous cereal manufacturer went out and laced your breakfast cereal with morphine to get you to buy more, what would you think of that? They do it with sugar instead."
Lustig's book, Fat Chance: The Bitter Truth About Sugar has made waves in America and has now been published in the UK by 4th Estate. As a paediatrician who specialises in treating overweight children in San Francisco, he has spent 16 years studying the effects of sugar on the central nervous system, metabolism and disease. His conclusion is that the rivers of Coca-Cola and Pepsi consumed by young people today have as much to do with obesity as the mountains of burgers.
That does not mean burgers are OK. "The play I'm making is not sugar per se, the play I'm making is insulin," he says. Foodstuffs that raise insulin levels in the body too high are the problem. He blames insulin for 75% to 80% of all obesity. Insulin is the hormone, he says, which causes energy to be stored in fat cells. Sugar energy is the most egregious of those, but there are three other categories: trans fats (which are on the way out), alcohol (which children do not drink) and dietary amino acids.
These amino acids are found in corn-fed American beef. "In grass-fed beef, like in Argentina, there are no problems," he said. "And that's why the Argentinians are doing fine. The Argentinians have a meat-based diet … I love their meat. It is red, it's not marbled, it's a little tougher to cut but it's very tasty. And it's grass-fed. That's what cows are supposed to eat – grass.
"We [in the US] feed them corn and the reason is twofold – one, we don't have enough land and, two, when you feed them corn they fatten up. It usually takes 18 months to get a cow from birth to slaughter. Today it takes six weeks and you get all that marbling in the meat. That's muscle insulin resistance. That animal has the same disease we do, it's just that we slaughter them before they get sick."
But his bigger message is that cheap sugar is endangering lives. It has been added to your diet, "kids have access" to it, and it is there in all sorts of foods that don't need it, he says. When high-fat foods were blamed for making us overweight, manufacturers tumbled over each other to produce low-fat products. But to make them palatable, they added sugar, causing much greater problems.
Cutting calories is not the answer because "a calorie is not a calorie". The effect of a calorie in sugar is different from the effect of a calorie in lean grass-fed beef. And added sugar is often disguised in food labelling under carbohydrates and myriad different names, from glucose to diastatic malt and dextrose. Fructose – contained in many different types of sugar – is the biggest problem, and high-fructose corn syrup, used extensively by food manufacturers in the US, is the main source of it.
Lustig says he has been under attack from the food industry, but claims they have not managed to fault the science. "The food industry wants to misinterpret because they want to discredit me. They want to paint me as this zealot. They want to paint me as somebody who doesn't have the science. But we do," he says.
Evidence of dietary effects on the body is very hard to collect. People habitually lie in food diaries or forget what they ate. Randomised controlled trials are impossible because everyone reverts to a more normal eating pattern after a couple of months. But his sugar argument is more than hypothesis, he says, citing a recent study in the open journal Plos One, of which he was one of the authors. It found that in countries where people had greater access to sugar, there were higher levels of diabetes. Rates of diabetes went up by about 1.1% for every 150 kcal of sugar available for each person each day – about the amount in a can of Coke. Critics argued sugar availability was not the same as sugar consumed, but Lustig and his colleagues say it is the closest approximation they could get.
That study was aimed at the World Health Organisation although he believes it is a conflicted organisation.
But so is the US government, he says. "Government has tied its wagon to the food industry because, at least in America, 6% of our exports are food. That includes the legislative and executive branches. So the White House is in bed with the food industry and Congress apologises for the food industry."
Michelle Obama appeared to be onside when she launched her Let's Move initiative in February 2010 with a speech to the Grocery Manufacturers Association of America. "She took it straight to them and said, 'You're the problem. You're the solution.' She hasn't said it since. Now it's all about exercise.
"Far be it from me to bad-mouth somebody who wants to do the right thing. But I'm telling you right now she's been muzzled. No question of it." In his book he tells of a private conversation with the White House chef, who he claims told him the administration agreed with him but did not want a fight with the food industry.
Some areas of the food industry have appeared to be willing to change. PepsiCo's chief executive officer, Indra Nooyi, who is from India which has a serious diabetes epidemic, has been trying to steer the company towards healthier products. But it has lost money and she is said to be having problems with the board. "So here's a woman who is trying to do the right thing and can't," he says.
Court action may be the way to go, he says, suggesting challenging the safety of fructose added to food, and food labelling that fails to tell you what has been added and what has been taken out. Fruit juice is not so healthy, he says, because all the fibre that allows the natural sugars to be processed without being stored as fat has been removed. Eat the fruit, he says, don't drink the juice. Lustig is taking a master's at the University of California Hastings college of law, in order to be a better expert witness and strategist.
It is not a case of eradicating sugar from the diet, just getting it down to levels that are not toxic, he says. The American Heart Association in 2009 published a statement, of which Lustig was a co-author, saying Americans consumed 22 teaspoons of it a day. That needs to come down to six for women and nine for men.
"That's a reduction by two thirds to three quarters. Is that zero? No. But that's a big reduction. That gets us below our toxic threshold. Our livers have a capacity to metabolise some fructose, they just can't metabolise the glut that we've been exposed to by the food industry. And so the goal is to get sugar out of foods that don't need it, like salad dressing, like bread, like barbecue sauce." There is a simple way to do it. "Eat real food."
Does he keep off the sweet stuff himself? "As much as I can. I don't go out of my way. It finds me but I don't find it. Caffeine on the other hand …"

Lustig's food advice 

• Oranges. Eat the fruit, don't drink the juice. Fruit juice in cartons has had all the fibre squeezed out of it, making its sugars more dangerous.
• Beef. Beef from grass-fed cattle as in Argentina is fine, but not from corn-fed cattle as in the US.
• Coca-Cola, Pepsi and other sweetened beverages. These deliver sugar but with no nutritional added value. Water and milk are the best drinks, especially for children.
• Bread. Watch out for added sugar in foods where you would not expect it.
• Alcohol. Just like sugar, it pushes up the body's insulin levels, which tells the liver to store energy in fat cells. Alcohol is a recognised cause of fatty liver disease.
• Home-baked cookies and cakes. If you must eat them, bake them yourself with one third less sugar than the recipe says. Lustig says they even taste better that way.

The Dangers of Wi-Fi Radiation (video)

Russia recently banned the use of micro-waves and Europe and Australia are looking seriously at the potential health effects of the flood of Wi-Fi radiation that is so common a part of life today. 
Has anyone really studied the dangers of such massive doses of radiation on human health? Actually- No. 
We are all a part of a gigantic global experiment 
to see if all turns out well. 
Like the old song says, We'll understand it better by and by...

20 March 2013

Toxic Government, Toxic Food Policy

You can tell all about a person by what they eat- 

or what they tell you to eat. 

The old saying is true- You are what you eat (or ate)- literally. 

Therefore as we witness the deterioration of government into a toxic waste heap, is it any wonder that that very government will be recommending to its citizens foods 

that will make them toxic as well? 

When you think about it, not surprising at all is it?

Why Do Governments Recommend This Toxic Food Today When They Didn’t A Decade Ago?

March 19, 2013 | By  3 Replies
If we analyze the food guide and government advice on nutrition over a decade ago and compare those advisements to what is recommended today, there is one big difference–one specific food crept up onto the radar of public health officials as if it had some kind of miraculous nutritional benefit for the public. The problem is, 80 percent of this food is genetically modified, contains toxic phytochemicals and is linked to digestive distress, immune system breakdown, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido. Yet, governments seem to think that’s not a problem.
You’ve probably already figured out that the food is soy.
I’ll get to how deadly soy is shortly, but first let’s backtrack to the year 2000 and analyze the food guides of two countries, namely Canada and The United States.
The waybackmachine is a beautiful tool that can show us exactly what a website looked like in the past. So if we plug in both the USDA and Health Canada websites in the year 2000 at about the same period, we can see exactly how each publicly funded message translated to each respective food guide or pyramid.

In the Year 2000 

On the Health Canada website, there was absolutely no mention of soy at all. Under milk products, the main message was to choose lower-fat milk products more often. Most people had no idea back then how toxic pasteurized milk was, so it was heavily consumed, much more than it is today. There are currently huge debates throughout the internet as to why humans are drinking milk at all.
On the USDA website on either the Milk, Yogurt & Cheese page or the main page illustrating the Food Guide Pyramid, there is again no mention of soy. The recommendation was also low dairy.
So what happened?

In the Year 2013

Today, Health Canada promotes fortified soy beverages on their website for those who don’t drink milk. So we go out of the frying pan and into the fire. We go from the recommendation of a dead liquid, namely pasteurized milk to a beverage that may be even more harmful to public health.
“Have milk or fortified soy beverages by the glass or use them in recipes.”
“Use milk or fortified soy beverages when preparing scrambled eggs, hot cereal, casseroles and soups.”
“Create smoothies by blending lower fat milk or fortified soy beverage with a combination of fresh or frozen fruits.”
“Try a latte made with low fat milk or fortified soy beverage.”
“Use milk or fortified soy beverages to replace some or all of the water when reconstituting canned tomato or cream soups.”
The USDA’s Center for Nutrition Policy and Promotion (CNPP), kicked their message into high gear in 2002 when they started heavily promoting soy across the United States. Their key message is still to switch to fat-free or low-fat milk, however consume calcium-fortified soy milk is a main heading.
“For those who are lactose intolerant… include lactose-reduced or lactose-free milk, yogurt, and cheese, and calcium-fortified soymilk (soy beverage).”
“Sources of protein for vegetarians and vegans include beans, nuts, nut butters, peas, and soy products (tofu, tempeh, veggie burgers).”
“Sources of calcium for vegetarians and vegans include calcium-fortified soymilk
Calcium-fortified soymilk provides calcium in amounts similar to milk. It is usually low in fat and does not contain cholesterol.” 
“For breakfast, try soy-based sausage patties or links.” 
“try veggie burgers, soy hot dogs, marinated tofu or tempeh, and veggie kabobs.” 
The site is littered with soy recommendations not only for vegetarians, but also in the promotion of protein foods.
How did this happen? When soy industry lobbyists get together and decide to change the framework of nutrition for the masses, it happens. It’s really that simple.
It’s not only soy. If you care to investigate further, you’ll also notice how three of the most toxic genetically modified oils in the world, canola, corn and soyabean oil are heavily promoted today on both the Health Canada website and the CNPP website (on behalf of the USDA), and neither agency had those recommendations in 2000.

How Deadly is Soy

With Monsanto‘s patented genes being inserted into roughly 95 percent of all soybeans and 80 percent of all corn grown in the U.S., the company used its wide reach to control the ability of new biotech firms to get wide distribution for their products, according to a review of several Monsanto licensing agreements and dozens of interviews with seed industry participants, agriculture and legal experts.
Soy protein is not an effective alternative to any other protein. It is high in allergens (some 28 different proteins present in soy have been found to bind to IgE antibodies). It’s also worth noting that the more soy protein you eat, the more likely you are to develop allergies to it — and the more severe those allergies are likely to become.
As Dr. Spreen has pointed out, phytates in unfermented soy products actually obstruct absorption of protein and four key minerals: calcium, magnesium, iron, and zinc.
Even so, the public’s perception of soy as health food got a boost from the FDA with a rule that permits soy beverages, soy-based cheese substitutes, and soy-based butter substitutes to be fortified with vitamin D.
In their natural form, soybeans contain phytochemicals with toxic effects on the human body. The three major anti-nutrients are phytates, enzyme inhibitors and goitrogens.
These anti-nutrients are the way nature protects the soybean plant so that it can live long enough to effectively reproduce. They function as the immune system of the plant, offering protection from the radiation of the sun, and from invasion by bacteria, viruses, or fungi. They make the soybean plant unappetizing to foraging animals. All plants have some anti-nutrient properties, but the soybean plant is especially rich in these chemicals. If they are not removed by extensive preparation such as fermentation or soaking, soybeans are one of the worst foods a person can eat.
The most common soy (99%) sold at major grocery retailers in soy milks and processed foods is unfermented soy. It is deadly. Unfermented soy has been linked to digestive distress, immune system breakdown, PMS, endometriosis, reproductive problems for men and women, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido.
The dangers of soy for men are a result of the high levels of the female hormone estrogen that soy and soy-based products contain. Primarily, soy affects the quality and concentration of a male’s sperm, especially if taken in large quantities or if the subject was exposed to high levels in the womb. A study at Harvard University showed that there was a definite correlation between men with low sperm counts and a high intake of soy foods. The study revealed that the average sperm concentration of 80 to 120 million per millimeter of an adult male was more than halved when soy formed part of the diet. The case is more compelling in the study of obese males whose sperm levels are even lower owing to the estrogen making properties of fat tissue.
When food is eaten, digestive enzymes such as amylase lipase and protease are secreted into the digestive tract to help break it down and free nutrients for assimilation into the body. The high content of enzyme inhibitors in unfermented soybeans interferes with this process and makes carbohydrates and proteins from soybeans impossible to completely digest. When foods are not completely digested because of enzyme inhibitors, bacteria in the large intestine try to do the job, and this can cause discomfort, bloating, and embarrassment. Anyone with naturally low levels of digestive enzymes such as elderly people would suffer the most from the enzyme inhibiting action of soy.
Groups most at risk of experiencing negative effects from the anti-nutrient properties of soy are infants taking soy baby formula, vegetarians eating a high soy diet, and mid-life women going heavy on the soy foods thinking they will help with symptoms of menopause.
Soybeans have a high content of goitrogens, substances that can block the production of thyroid hormone as well as cause goiter formation. Low thyroid activity plagues women in America, particularly middle-aged women. Thyroid hormone stokes the cellular furnaces, known as mitochondria. When thyroid production is low, energy levels as well as body heat are also low. Low thyroid level is what makes old people move so slowly and seem like every action is a huge chore. Low thyroid means the action of the heart is reduced, resulting in lack of oxygen to the cells, a prime condition for cancer.
Genistein, an isoflavone found in soybeans, can also block thyroid production. Phytate can accentuate these effects because it binds up zinc and copper, leaving little of these important minerals available to make thyroid hormone.
People filling up their shopping carts with raw or cooked soybeans, soy milk, and other non-fermented soybean products do not realize that the isoflavones they contain will not be available to their bodies. Most of the isoflavones in soy products are bound to carbohydrate molecules called glucosides. In this form genistein is actually called genistin. It is fermentation that transforms genistin into genistein. Many products in the U.S. do not distinguish between genistin and genistein on their labels.
Even with fermented soy foods, a little goes a long way. The nutrients found in miso, tempeh, and natto can be beneficial in the moderate amounts found in the typical Asian diet, but have the potential to do harm in higher amounts. In China and Japan, about an ounce of fermented soy food is eaten on a daily basis.
When fermented soy foods are used in small amounts they help build the inner ecosystem, providing a wealth of friendly microflora to the intestinal tract that can help with digestion and assimilation of nutrients, and boost immunity.

A study in an issue of Indian Journal of Medical Research suggests that eating soybean oil may boost cancer risk compared to eating a type of butter called cow ghee, a type of butter used in South Asian cuisine.

Soy Lecithin
 has been lingering around our food supply for over a century. It is an ingredient in literally hundreds of processed foods, and also sold as an over the counter health food supplement. Scientists claim it benefits our cardiovascular health, metabolism, memory, cognitive function, liver function, and even physical and athletic performance. However, most people don’t realize what soy lecithin actually is, and why the dangers of ingesting this additive far exceed its benefits.
Soybean lecithin comes from sludge left after crude soy oil goes through a “degumming” process. It is a waste product containing solvents and pesticides and has a consistency ranging from a gummy fluid to a plastic solid. Before being bleached to a more appealing light yellow, the color of lecithin ranges from a dirty tan to reddish brown. The hexane extraction process commonly used in soybean oil manufacture today yields less lecithin than the older ethanol-benzol process, but produces a more marketable lecithin with better color, reduced odor and less bitter flavor.
In theory, lecithin manufacture eliminates all soy proteins, making it hypoallergenic. In reality, minute amounts of soy protein always remain in lecithin as well as in soy oil. Three components of soy protein have been identified in soy lecithin, including the Kunitz trypsin inhibitor, which has a track record of triggering severe allergic reactions even in the most minuscule quantities. The presence of lecithin in so many food and cosmetic products poses a special danger for people with soy allergies.
If you eat soy in any form, unless it’s fermented and organic, you are risking your immediate and long-term health. Check your labels, check your ingredients and most of all stay away from anything that is heavily advertised with soy as being a health food.
If you haven’t already figured it out, your government in not your ally when it comes to your health, so do as much research as possible, and cross reference every detail that comes out of public health education.
About the Author
Marco Torres is a research specialist, writer and consumer advocate for healthy lifestyles. He holds degrees in Public Health and Environmental Science and is a professional speaker on topics such as disease prevention, environmental toxins and health policy.

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15 March 2013

Survival: Water From Thin Air (article and videos)

Without water to drink, life is impossible. Any plan for survival must answer the question: Where is my water coming from? Failure to answer that question will be a failure to survive. 
Here are some very simple scientifically based solutions- not exactly common sense, but very easy to do and understand. 
You may want to practice these techniques before your life is actually on the line...

How to Extract Water From Thin Air – Part 2

March 14, 2013
Since our last article; How To Extract Water From Thin Air was so popular, Suntactics decided to create part two, enjoy!
We live in unpredictable times, we face nationwide blackoutsnuclear war, andwater shortages. It’s been projected that two-thirds of the earth’s population will live in ‘water stressed’ areas by 2025. Water is the most important element for survival, humans can last several weeks without food by using stored body fat, but when it comes to water, not long. Prepare yourself, soak up this knowledge of Atmospheric Water Collection so you’ll have the security knowing that you can take care of yourself if the unexpected happens. Here are some easy (and free) ways to turn air into safe, distilled drinking water:
Transpiration Bag:
Trees and plant matter, (even cactus) are the earth’s water storage tanks, use them! Find a tree or bush in a sunny area and take a large bag (preferably clear and thin) and place it over a few branches, tie the open end of the bag with string (make sure no air can get through). Then tie the other end of the bag with some string and attach a rock to the string so the branch is being pulled to the ground. This will allow the condensed water to trickle down at the closed end of the bag (make sure the string is not fully closed, allow an opening for the water to get through).
You should harvest up to a liter of water doing this, when finished un-tie the bag from the branch and collect it, save the bag for another time. The heat from the sun sweats the leaves in the bag, when water condenses it essentially distills the water so it’s safe to drink.
Transpiration Bowl:
Same concept but with a large, clear plastic or glass bowl. Find a sunny, grassy place, place the bowl face down on the grass and wait a 20-30 minutes, you should see steam and condensation forming inside of the bowl. When ready, pick up the bowl and swish it around, you will see a puddle of clean, distilled water at the bottom, drink up!
This is a simple super clear acrylic uv resistant dome. Any glass bowl will work. This dome averages 1 ounce every 45 minutes.
Another tip: Take some grass trimmings, plants, leaves, shrubs, cut-up cacti pads, basically anything that’s moist and green and place in a pile on a tarp or just on the ground in a sunny place. Then place the plastic dome over the pile and let it condense.. this is a fool-proof easy way to extract clean water from dead plant material.
Belowground Solar Still:
This is the most well known water collection technique; Find a sunny area and dig a shallow hole in the soil about 2 feet across and 2 feet deep (make sure the bottom is flat), fill the hole with vegetation and place a water container in the middle of the hole. Cover the hole with plastic, weigh the edges of the plastic down with heavy rocks, then place a single rock in the middle of the plastic and let it hang a few inches directly over the water container.
Filtration and Distillation
All of these condensation techniques produce clean, distilled water ready to drink water. Distillation removes 99% of all contaminants, however you may get a few stray plant or soil particles doing this. In that case you might want to filter it out, re-distill or boil the water just to make sure it’s safe to drink.
Filter out large particles:
You can use a t-shirt or a mesh screen bag to filter out big particles, you can find “almond milk bags” online that work quite well, but if you’re in a pinch you can always make one:
Take a bag, fill it with pebbles/rocks, next layer would be charcoal, next would be more pebbles/rocks, next would be sand, more pebbles/rock. Then hand the plastic bag on a tree branch or hook and pour in the dirty water, now cut a tiny hole at the bottom and let the water slowly drip down into a container, this will take care of removing any sediment and charcoal improves the taste. (note: This doe not fully purify water)
Purifying Water:
There are two ways of doing this, boiling the water for 10 minutes at a steady boil, or distillation. Distillation is basically what we did above, using heat to steam water, the water transpiring or condensing and turning into pure drinking water.
If you have dirty water, rain water, ocean water, or otherwise questionable drinking water, purify it by using distillation.
Solar Distillation:
If you have no access to fire, use this method. This is the same concept as the solar still technique, you are using heat of the sun to distill water. You would need a large metal bowl, plastic wrap, a rock, and a small container to catch the clean water. Fill the metal bowl with the dirty or questionable water, place the small container in the middle, cover the large metal bowl with plastic (make sure that its completely sealed), then place a rock in the middle on-top of the plastic wrap or sheeting. Now, place this contraption in the sun. In no time you will have pure drinking water!
Fire Distiller:
Same concept as the solar distiller but you’re using fire to heat up a large pot of dirty water so the steam catches on a sheet of plastic and drips down into a cup(s).
Prepare a campfire, get a metal pot. Then construct a makeshift arch above the campfire about 3-4 ft tall over the campfire using sticks (it should resemble a door frame). Then cover the top of the arch with long plastic sheeting so that it’s over the pot and the campfire (the plastic sheet should be 1-2 feet over the boiling pot). Tie the corners of the plastic with sticks and anchor to the ground, make the plastic somewhat loose and not too tight. Now on each side, place a rock on the plastic, and under the rock place a water container (like the solar still technique), do this on each side. Now get a campfire going, place the pot on the campfire and pour in the dirty water, get the water to a roaring boil. The steam from the boiling water should rise up towards the plastic sheeting, and gravity should eventually move the condensation where the rock weights have been placed, and the condensation should drip into the water containers that have been placed on the ends of the plastic sheeting. You can constantly fill up the pot with dirty water, in this video it shows survivalists pouring sea water into the boiling pot while doing other survival tasks.
There are plenty of other ways to do this, use the techniques shown above and you should have an idea by now on how to use weights, gravity, steam, and condensation to work for you in any survival situation. Apply this to what tools you have available, and you won’t have to worry about fresh drinking water ever again!
Fog Harvesting
This one applies to those in high-altitude arid climates, where fog is prevalent. If you don’t live in places where you experience constant fog, it could still work especially in the mornings if you live near coastal regions.
A fog catcher is essentially harvesting fog which are tiny droplets floating in the air. The basic design principle of a fog catcher is simply a frame that supports mesh on a vertical plane, the mesh catches the condensation dripping into a container that could be fitted with a faucet so you can easily collect the water.
The method is very simple, you need two support posts that are in the ground, tie the double-layered polypropylene mesh onto the posts and affix a trough at the bottom. You would also need pipes to move the water from the trough into a reservoir or cistern. This is a large scale water collecter, this would be suitable if you lived in the mountains or very humid or foggy climates. You can get the basic building specs and principles here to understand how they are constructed:
Mini fog collector, basically the same principle, use 4 tiny posts and affix them to a pan at the bottom then wrap a mesh screen around the posts, the water would drip into the pan at the bottom.