31 July 2013

Research Shows Sugar Causes Cancer

I always wondered why my cancer patients who refused to give up sugar always lost their fight with cancer. Its because cancer is caused by sugar! Wow- I feel dumb. Of course that is true! 
After the sugar causes the cancer in the first place, sugar keeps the tumor growing until it kills the person! 
I never made the obvious link! Its the sugar from start to finish!

Study: Sugar Causes Colon Cancer

It is a well-established fact that refined sugar raises the risk of developing type 2 diabetes, obesity and a number of other ailments. In addition, a new study has linked a high intake of sugar to an increased risk of colorectal cancer. 

Researchers at the University of Edinburgh in Scotland analyzed the dietary habits of 2,063 colorectal cancer patients, as well as those of 2,776 control subjects in good health. In their analysis, the research team also examined over 170 foods that were part of the subjects’ diets, including fruits, vegetables, meats, fish, nuts, fruit drinks, chocolate and chips. 

After eliminating other colorectal cancer risk factors, such as family history and smoking, the researchers concluded that a diet containing lots of sugar-laden foods, labeled ‘high-energy foods,’ such as baked goods, chips and sodas, increased the odds of developing colorectal cancer. 

The study’s lead author, Dr. Evropi Theodoratou, explains, “while the positive associations between a diet high in sugar and fat and colorectal cancer do not automatically imply ’cause and effect’, it is important to take on board what we’ve found – especially as people in industrialized countries are consuming more of these foods.” 

These latest study results add to the growing bad news for those eating a typical ‘Western Diet.’ It is sad that in the richest and most developed nations in the world, so many people are ill or dying as a result of poor, and entirely avoidable, dietary choices.

Colorectal cancer is also known as bowel cancer, and can form in either the colon or the rectum. According to estimates by the National Cancer Institute, there will be approximately 50,830 deaths from colorectal cancers in America in 2013. 

The good news is, changing your diet now can significantly reduce your risk of developing this deadly disease. According to Johns Hopkins, colorectal cancer is linked to dietary choices in many cases, and people who eat lots of fruits and vegetables have a lower risk of developing it. 

In addition, people who follow a strict gluten-free diet have significantly reduced odds of developing colorectal cancer (since gluten is inflammatory, which stresses the digestive system and causes bad bacteria to thrive). 

To give yourself the best possible chance for bowel health, choose a healthy, organic diet that includes lots of raw fruits and veggies. Eating your fruits and veggies raw, when possible, increases their fiber content, which aids in proper elimination. 

Fermented foods, such as organic kefir and homemade sauerkraut made with organic cabbage, have also been shown to work as probiotics and support optimal digestive health. 

Source: thealternativedaily

Fish from the Pacific is Radioactive!!

23 July 2013

List of Ten Worst Foods

Well no list is perfect, but this one is helpful and a good start for anyone trying to get their diet straight. After all, the list is only 10 items long. There are many more harmful foods than these ten, but this will do for a start. I think I'm going to hand it out to some of my patients who come in and don't have a clue about what real food is versus food products like the one's listed here...

10 Foods You Should Never Eat

July 22, 2013 | By  4 Replies
Flickr-carrots-USDAgovErin Schumacher, Guest
Waking Times
We indeed are what we eat and what we are eating in many ‘first world nations’ is quite scary. The chemicals added to these ‘foods’ are disrupting our hormones, causing cancer and leading to a variety of health issues.
In the 21st century our tastes buds, our brain chemistry, our biochemistry, our hormones and our kitchens have been hijacked by the food industry.” ~ Mark Hyman
The Omnivore’s Dilemma by Michael Pollan is one of my favorite books. He describes his journey through 4 different ways of obtaining food: industrialized (or fast) food, conventional farming practices, organic/symbiotic farming practices, and people that hunt/forage for their meals. He follows the food chain literally from the ground to the table.
“Much of our food system depends on our not knowing much about it, beyond the price disclosed by the checkout scanner; cheapness and ignorance are mutually reinforcing. And it’s a short way from not knowing who’s at the other end of your food chain to not caring–to the carelessness of both producers and consumers that characterizes our economy today. Of course, the global economy couldn’t very well function without this wall of ignorance and the indifference it breeds. This is why the American food industry and its international counterparts fight to keep their products from telling even the simplest stories–”dolphin safe,” “humanely slaughtered,” etc.–about how they were produced. The more knowledge people have about the way their food is produced, the more likely it is that their values–and not just “value”–will inform their purchasing decisions.” ~ Michael Pollan
I highly encourage you to do your own research in regards to not only the products that you put into your body but also the products you put ontoyour body (check out the Skindeep website to research your personal care products). If you’d like to live a life full of health and vitality, start by controlling your food choices. This is the easiest and most controllable factor in regards to health. I always aim for fresh, local and in season produce. And in regards to what I DON’T ever eat, well that’s this list below.
  1. Canned Foods - We live in a world where convenience is king. I know this. It’s hard to find fresh produce and to only eat what is in season, kind of. When you buy canned foods, however, you are also buyingBPA - a toxic chemical linked to reproductive abnormalities, neurological effects, diabetes, heart disease and a heightened risk of breast and prostate cancers. Canned foods that are highly acidic, such as tomatoes for example, cause the BPA to leach into your food. I recommend you avoid canned foods, whenever possible, and stick to what’s fresh and season. You can also switch over to glass containers or frozen foods instead.
  2. Processed Meats - Most deli meats are typically made with meats from animals that are not raised in an ecologically sound fashion. They are given growth hormones, antibiotics and other drugs that stick in their bodies and are passed on to you when you eat their flesh. They are also raised in horrible conditions that gives rise to innumerable diseases that are then treated with more drugs. These meats are also treated with sodium nitrite (which adds color and flavor) which your body converts to nitrosamines, which are cancer-causing chemicals. Most processed meats also contain a variety of other cancer-promoting chemicals including HCAs, PAHs, and AGEs. Says Michael Pollan in his book the Omnivore’s Dilemma, “were the walls of our meat industry to become transparent, literally or even figuratively, we would not long continue to raise, kill, and eat animals the way we do.” If you’re going to eat meat, avoid all processed meats at all costs. Go for local and sustainably raised (and grass-fed) meat. Wild caught salmon (and other fish) are a great alternative as well.
  3. Margarine - The low-fat diet craze is perhaps one of the worst diet fads to happen in the last 50 years. Healthy fats are ESSENTIAL to your diet as your cells are built with fat. Margarine, and other butter impostors, are loaded with trans fats, free radicals, emulsifiers, and preservatives. Any of these alone can lead to: heart disease, cancer, bone problems, hormonal imbalances, skin disease, infertility, and many more health problems. Don’t let clever marketing fool you. Good old fashioned butter, when made from grass-fed cows, is a healthy substance filled with conjugated linoleic acid which actually helps to fight cancer and diabetes.
  4. Vegetable Oils - Vegetable oils (and margarine, made from these oils) are oils extracted from seeds like the rapeseed (canola oil) soybean (soybean oil), corn, sunflower, and safflower. They were practically non-existent in our diets until the early 1900s when new chemical processes allowed them to be extracted. Vegetable oils are manufactured in a factory, usually from genetically modified crops that have been heavily treated with pesticides. Unlike butter or coconut oil, these vegetable oils can’t be extracted just by pressing or separating naturally. They must be chemically removed, deodorized, and altered. These are some of the most chemically altered foods in our diets. Vegetable oils are found in practically every processed food, from salad dressing to potato chips to mayo to conventional nuts and seeds. Today, people consume, on average, about 70 pounds of vegetable oils throughout the year! Anytime you cook a food, you run the risk of creating heat-induced damage. The oils you choose to cook with must be stable enough to resist chemical changes when heated to high temperatures, or you run the risk of damaging your health. One of the ways vegetable oils can inflict damage is by converting your good cholesterol into bad cholesterol–by oxidizing it. When you cook with polyunsaturated vegetable oils (such as canola, corn, and soy oils), oxidized cholesterol is introduced into your system. As the oil is heated and mixed with oxygen, it goes rancid. Rancid oil is oxidized oil and should NOT be consumed–it leads directly to vascular disease. Trans-fats are introduced when these oils are hydrogenated, which increases your risk of chronic diseases like breast cancer and heart disease. Instead, whenever I cook, I use either butter or coconut oil. Coconut oil is practically 100% saturated, which means it is stable at high temperatures. It also is very beneficial to the health of your body.
  5. Microwave Popcorn - Honestly, you shouldn’t eat anything that’s been put in a microwave, but especially microwave popcorn! The bags of microwave popcorn contain chemicals called perfluoroalkyls which keep the grease from leaking through the fast food wrappers. These ‘gender bending’ chemicals disrupt the endocrine system and are carcinogenic. They are linked to infertility, thyroid malfunction, cancerous tumors, and immunological problems. I highly recommend you toss your microwave out today. Opt for the old fashioned route of stove-top or air-popped popcorn. And also know that most fast food or junk food wrappers contain these chemicals and are adding toxicity to your body.
  6. Non-Organic Produce - I’ve read plenty of articles about the ‘safest non-organic’ produce to eat. Which simply makes me laugh. Sure, the thick skin of the fruit or vegetable may ‘protect’ the edible portion inside, but what about the fact that the chemicals are sprayed on the plants, leach into the groundwater and are absorbed into the plant by the roots? And what about the workers and the surrounding areas of conventional farms that are affected by the toxic chemicals? Produce that has been treated with toxic chemicals affects the planet as a whole regardless of the thickness of the skin of the product. Do yourself, and the rest of us a favor, buy local and organic whenever possible.
  7. Table Salt - Did you know that processed salt is 98% sodium chloride and the remaining 2% consists of dangerous chemicals like ferrocyanide and aluminosilicate in addition to fluoride? Natural salt, like sea salt for example, is only 84% sodium chloride with the remaining 16% consisting of trace minerals like silicon, phosphorous and vanadium. Salt is essential to your health in it’s natural form. I personally enjoy the flavor of Himalayan sea salt. But there are a variety of salts out there. Try black lava salt from Hawaii or Fleur de sel from France. But like anything, go easy on the salt in your diet. Even though the minerals are good for your body, too much can still lead to a variety of health problems like high blood pressure. And remember, most processed foods are loaded with sodium, so avoid them at all costs.
  8. Soy Products - Soy is one of the leading genetically modified (GM) foods on the planet today (along with corn). GM soy has been shown to cause damage to the female reproductive system and is toxic to the placenta. Soy can be found in practically everything from protein bars to bottled fruit drinks to soups and sauces to baked goods and even breakfast cereals! It’s important to read labels as soy is hidden in many processed foods. The only soy which can promote health is organic fermented soy products.
  9. Artificial Sweeteners - Without going into too much scientific detail,aspartame forms methanol in the body. Methanol is carried into the brain and bone marrow, where it’s converted into formaldehyde, which damages DNA. All animals, except humans, can harmlessly break down methanol into formic acid. This is why animal testing is incorrect in regards to the safety of artificial sweeteners and humans. If you need to sweeten something go for natural sweeteners like honey, maple syrup or stevia.
  10. Sugar - As a continuation of the point above, sugar suppresses the immune system, leads to weight gain and leaches precious minerals from your body. Sugar, even in small amounts, is detrimental to your health. It suppresses the immune system for hours and plays significant effect on your hormones, throwing your body out of balance and into a state of biochemical chaos. If you eat sugar, morning, noon and night, your body is always in this state of chaos leading to disease. Furthermore, sugar is actually an anti-nutrient, meaning that it leaches nutrients from your body! Because certain nutrients are removed from sugar in the refining process, your body cannot process it. So, it leaches minerals from your body to attach to the refined sugar molecules in order to move the sugar through your body. Also, because it’s an anti-nutrient, sugar also causes calcium to be lost in the urine, which in turn is replaced by calcium from the bones, leading to osteoporosis.You may say ‘but I don’t eat sugar,’ but what you mean is that you don’t ADD sugar to your meals and drinks. Once you start reading labels of boxed foods, you’ll soon learn that sugar (in all of its chemically created/altered forms) is present in most, if not all, processed foods. It’s almost impossible to avoid! Stay away from processed foods and drinks in order to stray away from sugar and stick to the natural sweeteners.
Honestly – the easiest way to stay healthy is to eat whole un-refined and fresh foods. As Michael Pollan stated beautifully: “If it came from a plant, eat it; if it was made in a plant, don’t.” Words to live by, my friends.
About the Author
Erin Schumacher is a Certified Natural Health and Holistic Nutrition Practitioner (CNHP; CHNP) She specializes in detoxification programs, internal cleanses, and helping clients build strong immune systems. She also travels internationally to do raw food workshops, yoga retreats, and personal coaching. In addition, Erin is a Certified Power Yoga Instructor and a Certified Raw Food Chef from the SunKitchen. For more information, visit ErinSchumacher.net.
- See more at: http://www.wakingtimes.com/2013/07/22/10-foods-you-should-never-eat/#sthash.8lNdy1DX.dpuf

17 July 2013

Herbs for Spice and Life

Seeds & Spice: The Abundance of Herbs

Corriander Cilantro By Jill Henderson – Show Me Oz –
If you grow  herbs in your garden for seasoning food, then you already know how easy and rewarding they can be.  After all, herbs season and preserve food and can be used for medicinal purposes, as well.  But did you know that many common herbs also produce spice in the form of fruits or seeds?  These seeds are not only flavorful and medicinal, but they can also be used to  start more herbs in the spring, as well.
Seeds are the Spice of Life
Almost all of the herbs grown in the home garden produce seed as a means of reproduction.  That being said, most of them are grown for their leaves and after the  harvest is complete, the plants are pulled out of the ground.  But if you’re interested in seed, the plant must be left with enough leaves and stems so that it can continue to grow, reach maturity and flower.
With herbs such as cilantro, the leafy stems are cut in early spring just as flowering stalks are beginning to form and then allowed to regenerate new growth.  By early summer, the plants will begin to flower and a few short weeks later, the seed will be ready to harvest.
Seedhead of DillHerbs present their seeds in many different ways: varying multiples of one to dozens, in large clusters or heads, or even in pods like green beans.  Depending on the herb, seeds can ripen all at once, one at a time, or in a large group over a very short period of time.
Almost all seeds start out green and turn shades of gray-green, tan, brown, gold, or black as they mature. Regardless of how they are presented or mature, one thing is very important when collecting seeds: Harvest them before they fall off, or “shatter”, on their own.
For seeds that present themselves in clusters such as anise, caraway, cumin, and Sweet Cicely, allow several of the seeds in the cluster to begin turning before snipping off the entire head into a paper bag where the seeds can continue to ripen and dry completely.  As other heads begin to turn, they too can be added to the bag until the harvest is complete.
Herbs such as fenugreek, sesame and black cumin are borne in seed pods. The pods of these herbs should be allowed to dry on the plant until the seeds can be heard rattling inside. Once dry, they are shelled and allowed to finish drying on screens or trays.
The pods of sesame are the exception to the rule. This herb has a keen sense of self-propagation and when the pods fully ripen they burst. This mini-explosion propels the seeds away from the mother plant to start new colonies. Although quite fascinating to watch, it’s a good idea to collect sesame pods just as they begin to turn brown, keeping them in a paper bag until they shatter.
Basil in FlowerSome herbs don’t ripen their seeds all at once, but rather spit them out in fits over an extended period of time. This generally is true of herbs such as basil, mint, lemon balm, oregano, and marjoram (all mint family members) that present their flowers in whorls, spikes, or loose panicles. These seeds must be checked and picked daily and dried further before being stored, if necessary. To collect these kinds of seeds, it is easy enough to go around to each flower cluster with a bowl or open paper bag and shake the flowering stem into it. The ripe seeds fall out easily and can then be stored.
Stratification and Winter Sowing
Many herbs are said to self-sow, which basically means that they can – and will – propagate a new generation of plants every year by the seeds that they produce without any human intervention. This can be a very good thing, or a big headache, depending on your preferences.
In general, herbs that easily self-sow also produce seedlings that are stronger, germinate earlier, and produce better than those sown by hand in spring.  This is especially true for herbs in the parsley family, which do not transplant well.
Stratification is a process in which seeds are exposed to moist, cold conditions for anywhere between six weeks and several months.  This process, which mimics outdoor winter conditions, breaks the seeds’ natural dormancy.  Most herbs don’t necessarily need stratification, but they do benefit from it in many ways and that’s where winter sowing comes in.
Winter SowingWinter sowing is the practice of planting herb seeds in late fall or early winter so that natural stratification can take place.  As mentioned, most herb seeds do not need this process, but many benefit from it nonetheless.
Herbs in the parsley family—such as dill, fennel, chives, black cumin, and caraway—often germinate earlier and grow stronger than seeds sown in the spring or those sown indoors and transplanted to the garden later.  These particular herbs do not transplant well, but others, such as basil, marjoram, chives and others do exceptionally well when winter sown in containers.  Read more about winter sowing in my article: Winter Sowing: Get a Jump on Spring.
Harvesting and Storing Seed for Sowing
All seeds have a finite lifespan, but by properly cleaning, drying and storing them, the home gardener can preserve the quality of herb seeds used for spice and increase the germination rates for herb seed intended for sowing.
The first step to ensuring the quality of your seeds is to dry them completely before storing.  Seeds that are not dried and stored properly will not achieve true dormancy and will continue to respire, or breathe, exhausting energy that the seed needs to germinate and sustain early growth.
Most seeds dried at room-temperature will have a moisture content of 10%-20%.  At these levels, seeds that are packaged in glass or plastic can rot, mold or germinate.  At the very least, seeds with a high moisture content will rapidly decrease in rate of germination.  Spices that are not dried properly can quickly lose their flavor.  Seeds should never be dried in the oven, dehydrator, microwave, or in direct sun, as high temperatures can kill the embryo within.
Storing SeedsRoom-dried seeds should be wrapped in acid-free paper packets, which can then be grouped into a large rigid box and stored in a dark, cool area such as in a pantry or closet.  Stored this way, most seeds should maintain at least 50% germination rates for several years.
Though many people do it, I don’t generally recommend keeping seeds in the freezer or refrigerator.  There’s just too many things that can go wrong in that environment.  The most common problem is condensation.
When a very cold container is brought into room temperature, condensation forms on the outside.  If the container is opened when cold, the condensation will also form on the inside.  Therefore, if you choose to use the freezer or refrigerator to store seeds in, take special care to allow all containers to come to room temperature before opening them.  Otherwise, your seeds could be coated with moisture and rot or mold in storage.
With these basics, saving the seeds of your favorite herbs will be a snap and in no time, you will have an abundance of herb and spice to eat, grow and enjoy!
Happy Gardening!
© 2013 Jill Henderson

The Garden Seed Saving Guide by Jill HendersonExcerpted in part from my book:
The Garden Seed Saving Guide
Whether you’re a weekend gardener, homesteader, or serious survivalist, saving seeds is a money saving skill that every green-thumb should to have. An excellent resource for beginners and experienced gardeners alike, The Garden Seed Saving Guide takes you step-by-step through every aspect of saving seeds. If you want to save money, become more self-sufficient and avoid genetically modified food crops, The Garden Seed Saving Guide is for you.  Available in the Show Me Oz Bookstore

Jill Henderson is an artist, author, and the editor of Show Me Oz . Her books,The Healing Power of Kitchen HerbsThe Garden Seed Saving Guide and A Journey of Seasons can be found in the Show Me Oz Bookstore. Jill’s work has also appeared in The Permaculture ActivistThe Essential Herbal, Acres USA,and Llewellyn’s Herbal Almanac.

16 July 2013

The High Radiation Risk of Air Travel

Now a days when you take a plane ride above 30,000 feet you're in for a surprise- RADIATION!!! 
While there are radiation hot spots on the ground which receive radioactive fallout from Fukushima Japan, in the upper atmosphere, its all a hot spot! How hot? More than ten times the levels considered emergency levels on the ground. 
Many passengers exhibit symptoms of radiation sickness after flying- sore throat, cough, weakness, and headache being some of the early signs of radiation poisoning. 
One must wonder if its wise to travel by air now?
Shocking Plane Radiation
On Flight From Chile To US

Exclusive to Rense.com
From Greg on the Oregon Coast
This is STAGGERINGLY bad news and shows, clearly and positively, that Fukushima Radiation is THICK in the atmosphere above even the Southern Hemisphere. It gets worse over North America and the U.S.

Note...and note carefully - a CPM (Counts Per Minute) reading of 100 is a mandatory HAZMAT Quarantine EMERGENCY in the State of California. Get that? The shocking readings shown in the photos below are what the passengers were breathing and fully-exposed to during the flights from Chile to Atlanta and then across the US to Portland, Oregon.

The US EPA is fully aware of this situation but does nothing to inform the flying public. The AIR over North America is heavily saturated with radiation from Fukushima Daiichi. The government's response...Don't Worry, Be Happy! Enjoy The Radioactive Friendly Skies! When many develop cancers in the years ahead, no one will connect these deadly dots.

Our thanks to Greg on the Oregon Coast for taking these photos and having the care and concern to take his Inspector Plus geiger counter on his trip. Your government will NEVER tell you what you are about to view...

From Chile to about the equator the readings did not change much.
The next measurement was flying into Atlanta...

The next picture is nearing Oregon, and the final one was taken just before we started to descend into Portland.
Some people were beginning to take notice of what I was doing so I refrained from taking another photograph,
but I did measure 1312 CPM before losing elevation!

- Greg on the Oregon coast

MERS Epidemic Threatens Hajj

MERS virus causes Saudi Arabia to warn some Muslims to avoid hajj pilgrimage

The deadly coronavirus, which has killed 38 people in Saudi Arabia, may make the annual religious journey to Mecca too risky for pregnant women, children, seniors and people with underlying health problems, Ministry of Health officials said in a statement.


 Muslim pilgrims circle the Kaaba and pray at the Grand mosque during the annual haj pilgrimage in the holy city of Mecca October 22, 2012, ahead of Eid al-Adha which marks the end of haj. On October 25, the day of Arafat, millions of Muslim pilgrims will stand in prayer on Mount Arafat near Mecca at the peak of the annual pilgrimage. 


With millions of Muslims expected to travel to Mecca, Saudi Arabia for this year's hajj, the country's Ministry of Health has issued a warning over the MERS virus. 

This year’s hajj may not be for everyone.
Citing concerns over the deadly MERS coronavirus, the government of Saudi Arabia is urging elderly Muslims and those with underlying health problems to postpone their plans to attend this year’s religious pilgrimage in Mecca.
In a statement released over the weekend, the Saudi Ministry of Health warned off pregnant woman, children, the elderly and “those suffering chronic illnesses, like heart, kidney, respiratory diseases, and diabetes,” the AFP reported.
On its website, the ministry said the warning was part of “preventive measures special to the MERS coronavirus,” which has so far killed 38 people in the kingdom, the largest number reported in any country so far.
In all, 45 of the 81 people known to have been infected with MERS have died, and the World Health Organization convened emergency talks last week on the virus.
Millions of Muslims are expected to travel to Saudi Arabia in October to participate in one of Islam’s holiest rites, and this is the first time that the country’s Ministry of Health has issued travel warnings.
It remains unclear how MERS is spread, but it is believed to be an airborne virus that causes flu-like coughing, breathing difficulties and can lead to sudden kidney failure.
In 2012, more than three million Muslim pilgrims packed Mecca’s Sacred Mosque.

Read more: http://www.nydailynews.com/news/world/mers-virus-muslims-hajj-article-1.1400249#ixzz2ZFkvuWYr