Posts Tagged ‘health’

Use Hydrogen Peroxide to Heal and Stay Healthy

December 20, 2008

Use Hydrogen Peroxide to Heal and Stay Healthy

Hydrogen peroxide has helped many people fight off flu and colds and when drops are placed in the ear it seems to be effective four out of five times used. This is especially true if this is done promptly upon onset of symptoms.

The belief is that colds and flu viruses typically enter the body through the ear canal. This is contrary to popular belief that viruses are usually caught through the eyes, mouth, or nose. One way to greatly reduce the chance of becoming ill with colds and flu is to keep fingers out of ears. Even when we are mindful of this, these microscopic airborne germs often land in the ears anyway. Once the germs enter the inner ear, they breed and then have access to the entire body and can travel and make one sick.

But, when Hydrogen Peroxide is placed in the ears as early as possible when symptoms appear, within 12-24 hours healing results will usually become apparent. The Hydrogen Peroxide starts working almost immediately to kill the viruses. Bubbling will be noticed and there may even be some mild stinging as well. It should not be described as painful, though. After the bubbling subsides within a few minutes, drain one side and repeat with the other side.

This is also safe to administer to infants and children; however they may not like the bubbling and mild stinging. Be careful not to get Hydrogen Peroxide in the eyes and if this happens, flush immediately with water.

Hydrogen Peroxide also can help loosen impacted wax from ears. Soak the impacted ears with olive oil for several minutes first and then place the Hydrogen Peroxide in the ear(s).

Other Uses For Hydrogen Peroxide

Hydrogen Peroxide has many other beneficial uses as well. Make a clean, safe kitchen without exposing family members to harmful toxins by using a simple disinfecting spray. This will create an effective spray that will successfully kill bacteria and is also very cost effective.

Place 3% Hydrogen Peroxide (in the brown bottle) in a clean spray bottle and place either plain white vinegar or apple cider vinegar in another clean spray bottle.

These two sprays can be used to clean residues off of fruits and vegetables. Either spray first with the Hydrogen Peroxide and then the vinegar or the other way around. It does not matter which is first and neither is more or less beneficial. There will not be any lingering taste of either product and neither is toxic.

These sprays of Hydrogen Peroxide and vinegar also clean and sanitize counters very effectively. Any food preparation surface – including wooden cutting boards – will be sanitized by using these sprays.

By using these two products in sprays it is possible to virtually eliminate all Salmonella, E. Coli bacteria, and Shigella on even heavily contaminated foods and surfaces. This means that these sprays when used together are more effective at neutralizing these harmful bacteria than commercial cleaners and even chlorine bleach.

For best results, use one spray immediately followed by the other. This method is much more effective than using either spray alone and is also more effective than when the two products are combined together in one spray bottle.

Natural News


Why You Don’t Want to Drink Pasteurized Milk

December 9, 2008

Why You Don’t Want to Drink Pasteurized Milk

“Pasteurization was also found to affect the hematogenic and growth-promoting properties of the special milk (raw milk from specially fed cows, whose milk did not produce nutritional anemia–whereas commercially pasteurized milk did) …”

-Krauss, W. E., Erb, J.H. and Washburn, R. G., Studies on the nutritive value of milk II. The effect of pasteurization on some of the nutritive properties of milk,” Ohio Agricultural Experiment Station Bulletin 518, page 11, January, 1933.

“Resistance to tuberculosis increased in children fed raw milk instead of pasteurized, to the point that in five years only one case of pulmonary TB had developed, whereas in the previous five years, when children had been given pasteurized milk, 14 cases of pulmonary TB had developed.”

-The Lancet, page 1142, May 8, 1937

“Human or cow milk added to an equal volume of agar did not support the growth or allowed only slight growth of B. diphtheriae Staph. aureus, B. coli, B. prodigiosus, B. pyocyaneus, B. anthracis, streptococci, and unidentified wild yeast. The factors in human milk inhibiting bacterial growth (‘inhibins’) were inactivated by heating at 56 degrees C. (pasteurization temperatures of 60 to 70 degrees C.) for 30 minutes or by standing 12 to 24 days at 5 degrees C., but not by repeated freezing and thawing. The ‘inhibins’ in cow’s milk were not inactivated by heating at 80 degrees C. for seven minutes but were destroyed by heating at 85 degrees C. for seven minutes. Attempts have not been made to identify the natural antiseptics.”

-Dold, H., Wizaman, E., and Kleiner, C., Z. Hyt. Inf., “Antiseptic in milk,” The Drug and Cosmetic Industry, 43,1:109, July, 1938.

“Milk, an animal product, is the essential food of all infant mammals. Mammals are so classified in the scale of living things because of the common characteristic of the female nursing her young. The infant mammal is accordingly carnivorous in his natural habits irrespective of whether the adult of the species is herbivorous or carnivorous.

If the adults on a carnivorous diet show conditions of deficiency on cooked meat, is it not reasonable to suppose that growing infants on entirely cooked carnivorous diets will do likewise? Many experimenters, such as Catel, Dutcher, Wilson, and others, have shown such to be the case in animals fed on pasteurized milk …

Can human infants be born of mothers who are deficient, and yet attain a fair degree of skeletal development if given a proper raw milk supply? The three infants in figure 4 were born of mothers known to by hypothyroid. Prior to the birth of the infants shown, all three mothers had given birth to children within three years. Each of the previous children was asthmatic, showed infantile rickets, and possessed poor skeletal development.

The first child shown in Figure 4 was breastfed from birth, with the mother living under excellent health-promoting conditions. The second child was on powdered milk for four weeks, and on raw certified milk after that without cod-liver oil or orange juice. Both the first and second child began supplemental feedings when they were about five months old and were very healthy babies. The third baby was always sickly and had been on formulae since birth.

These formulae included powdered milk, pasteurized milk, boiled milk, boiled certified milk and canned milk. She had suffered from severe gastric distress during her entire infancy and when eight months old she developed asthma. She is very small though her parents are of larger build than the parents of the other two children.

The strictest bacteriologic standards for milk must always be maintained. The feeding of cattle should receive greater attention. It should be determined experimentally, if possible, whether health and resistance are undermined by pasteurization. If so, in our attempt to protect the child from milk-borne infections, we may be denying his heritage of good health by removing from his milk vitamins, hormones, and enzymes that control mineral assimilation and promote body development and general resistance to disease. Is it also possible that these same elements are as important to the adult invalid who needs milk as to the infant?

Let us have closer cooperation between raw-milk producers and public-health officials so that the growth-producing factors of raw milk can be studied. We cannot afford to pasteurize milk if it is found that pasteurization diminishes the potency of the growth-promoting factors that determine the skeletal development of our children. We cannot afford to lessen the resistance of our children to respiratory infection, asthma, bronchitis and the common cold when factors preventing them are present in greater amounts in properly clean raw milk than in pasteurized milk.”

-Pottenger, F. M. Jr., “Clinical and experimental evidence of growth factors in raw milk,” Certified Milk, January, 1937.

“Some have questioned whether pasteurized milk is really involved in the production of scurvy. The fact, however, that when one gives a group of infants this food for a period of about six months, instances of scurvy occur, and that a cure is brought about when raw milk is substituted, taken in conjunction with the fact that if we feed the same number of infants on raw milk, cases of scurvy will not develop–these results seem sufficient to warrant the deduction that pasteurized milk is a causative factor.

The experience in Berlin, noted by Newmann (Newmann, H., Deutsch. Klin., 7:341, 1904) and others, is most illuminating and convincing in this connection. In 1901 a large dairy in that city established a pasteurizing plant in which all milk was raised to a temperature of about 60 degrees C. After an interval of some months, infantile scurvy was reported from various sources throughout the city. Neumann writes about the situation as follows:

‘Whereas Heubner, Cassel and myself had seen only 32 cases of scurvy from 1896 to 1900, the number of cases suddenly rose from the year 1901, so that the same observers–not to mention a great many others–treated 83cases in 1901 and 1902.’

An investigation was made as to the cause, and the pasteurization was discontinued. The result was that the number of cases decreased just as suddenly as they had increased …”

-Hess, A. F., “Infantile Scurvy, V. A study of its pathogenesis,” Am. J Dis. Child., November, 1917.

“Although pasteurized milk is to be recommended on account of the security which it affords against infection, we should realize that it is an incomplete food. Unless an antiscorbutic, such as orange juice, … or potato water is added, infants will develop scurvy on this diet. This form of scurvy takes some months to develop and may be termed subacute. It must be considered not only the most common form of this disorder, but the one which passes most often unrecognized. In order to guard against it, infants fed exclusively on a diet of pasteurized milk should be given antiscorbutics far earlier than is at present the custom, even as early as at the end of the first month of life.”

-Hess, A. F., “Infantile Scurvy. III. Its influence on growth (length and weight),” Am. J. Dis. Child., August, 1916.

“One of the most striking clinical phenomenon of infantile scurvy is the marked susceptibility to infection which it entails–the frequent attacks of ‘grippe,’ the widespread occurrence of nasal diphtheria, the furunculosis of the skin, the danger of pneumonia in advanced cases …”

-Hess, A. F., “Infantile Scurvy. V. A study of its pathogenesis,” Am. J. Dis. Child., November, 1917.

“… Recently, Minot and his colleagues came to the conclusion that adult scurvy can be precipitated by infectious processes; in other words, that latent scurvy can by this means be changed to manifest scurvy. In general, therefore, investigations in the laboratory as well as clinical observations are in agreement in stressing the interrelationship of scurvy and bacterial infection.”

-Hess, A. F., “Recent advances in knowledge of scurvy and the antiscorbutic vitamin,” J.A.M.A., April 23, 1932.

This illustrates the futility of pasteurization of milk to prevent infection from diseases the cows may sometimes have, such as undulant fever. The infant is then made subject to the common infectious diseases, and deaths from these common diseases are not attributed, as they should be, to the defective nature of the milk.

Effects of Pasteurization of Milk on Tooth Health

The Lancet, page 1142, May 8, 1937 says that in children the teeth are less likely to decay on diet supplemented with raw milk than with pasteurized milk.

“Dr. Evelyn Sprawson of the London Hospital has recently stated that in certain institutions children who were brought up on raw milk (as opposed to pasteurized milk) had perfect teeth and no decay. Whether this was due actually to the milk being unheated, or possibly to some other, quite different and so far unrecognized cause, we cannot yet say; but we may be sure of one thing, that the result is so striking and unusual that it will undoubtedly be made the subject of further inquiry.”

-Harris, L.J., Vitamins in Theory and Practice, page 224, Cambridge, University Press, 1935.

Effect of Pasteurization of Milk on Growth

… Fisher and Bartlett “point out by statistical treatment that the response in height to raw milk was significantly greater than that to pasteurized milk. Their interpretation of the data led to the assertion that the pasteurized milk was only 66 percent effective as the raw milk in the case of boys and 91.1 percent as effective in the case of girls in inducing increases in weight, and 50.0 percent as effective in boys and 70.0 percent in girls in bringing about height increases.”

-Krauss, W. E., Erb, J. H. and Washburn, R.G., “Studies on the nutritive value of milk, II.” “The effect of pasteurization on some of the nutritive properties of milk,” Ohio Agricultural Experiment Station Bulletin 518, page 8, January 1933.

“… Daniels and Loughlin observed that young rats fed long heat-treated milks, evaporated, condensed, and pasteurized by the ‘hold’ method failed to grow normally, but if the precipitated calcium salts were incorporated into the various milk, growth was normal …”

-Daniels, A.L., and Loughlin, R., Journal of Biological Chemistry, 44.381, 1920, as abstracted by Holmes and Pigott, “Factors that influence the anti-rachitic value of milk in infant feeding,” Oil & Soap, 12.9:202-207, September, 1935.

Calcium Availability in Pasteurized Milk

“Kramer, Latzke and Shaw (Kramer, Martha M., Latzke, F., and Shaw, M.M., A Comparison of Raw, Pasteurized, Evaporated and Dried Milks as Sources of Calcium and Phosphorus for the Human Subject, Journal of Biological Chemistry, 79:283-295, 1928) obtained less favorable calcium balances in adults with pasteurized milk than with ‘fresh milk’ and made the further observation that milk from cows kept in the barn for five months gave less favorable calcium balances than did ‘fresh milk’ (herd milk from a college dairy).”

-Krauss, W. E., Erb, J.H., and Washburn, R.G., “Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk,” Ohio Agricultural Experiment Station Bulletin 518, page 8, January, 1933.

“Guinea pigs fed raw milk with an addition of skim milk powder, copper and iron salts, carotene, and orange juice grew well and showed no abnormalities at autopsy. When pasteurized whole milk was used, deficiency symptoms began to appear, wrist stiffness being the first sign. The substitution of skim milk for whole milk intensified the deficiency, which was characterized by great emaciation and weakness before death … At autopsy the muscles were found to be extremely atrophied, and closely packed, fine lines of calcification ran parallel to the fibers. Also calcification occurred in other parts of the body. When cod liver oil replaced carotene in the diet, paralysis developed quickly. The feeding of raw cream cured the wrist stiffness.”

-Annual Review of Biochemistry, Vol. 18, Page 435. (1944).

In The Lancet, page 1142, May 8, 1937 it is shown that chilblains are practically eliminated (result of higher calcium values of raw milk or improved assimilation of calcium) when raw milk rather than pasteurized milk is used in the diet of children.

Pasteurization Destroys Vitamin A

“… According to S. Schmidt-Nielsen and Schmidt-Nielson (Kgl. Norske Videnskab. Selsk. Forhandl., 1:126-128, abstracted in Biological Abstracts, 4:94, 1930), when milk pasteurized at 63 degrees C. (145 degrees F.) was fed to mature rats, early death or diminished vitality resulted in the offspring. This was attributed to the destruction of vitamin A.”

-Krauss, W.E., Erb, J.H. and Washburn, R.G. Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk,” Ohio Agricultural Experiment Station Bulletin 518, page 9, January, 1933.

Pasteurization Destroys Vitamin B Complex

“Pasteurization of milk destroys about 38 percent of the B complex according to Dutcher and his associates …”

-Lewis, L.R., The relation of the vitamins to obstetrics, American Journal of Obstetrics and Gynecology, 29.5:759. May, 1935.

“Mattick and Golding’s “Relative value of Raw and Heated Milk in Nutrition, in The Lancet (220:662-667), reported some preliminary experiments which indicated that pasteurization destroys some of the dietetic value of milk, including partial destruction of Vitamin B1. These same workers found the raw milk to be considerably superior to sterilized milk in nutritive value.”

-Krauss, W. E., Erb, J. H. and Washburn, R.G., Studies on the nutritive value of milk, II. The effect of pasteurization on some of the nutritive properties of milk,” Ohio Agricultural Experiment Station Bulletin 518, page 7, January, 1933.

“… On the 7.5 cc. level two rats on raw milk developed mild polyneuritis toward the end of the trial; whereas three rats on pasteurized milk developed polyneuritis early, which became severe as the trial drew to a close. On the 10.0 cc. level none of the rats on raw milk developed polyneuritis, but three on pasteurized milk were severely afflicted.”

-Ibid, page 23.

“Using standard methods for determining vitamins A, B, G and D, it was found that pasteurization destroyed at least 25 percent of the vitamin B in the original raw milk.”

-Ibid, page 30.

Pasteurization Destroys Vitamin C

“… The pasteurization of milk has been found to destroy 20 percent to 50 percent [of the vitamin C] the first month of life. The reasonable procedure, therefore, appears to be to use pasteurized milk to insure protection against disease germs of various kinds and to supply the vitamin deficiency through other foods. The success in infant feeding based on this principle is evinced especially in the amazing reduction in infant mortality in the summer months.”

-Jordan, E.O.,A Textbook of General Bacteriology, Twelfth Edition, Revised, page 691, W. B. Saunders Co., 1938.

“Within the past few years an increasing number of patients affected with scurvy have been brought to the Oregon Children’s Hospital. As the prophylactic amount of vitamin C (15 mg. daily) is contained in 300 cc. of breast milk, scurvy is rarely found in breastfed babies. The vitamin C of cow’s milk is largely destroyed by pasteurization or evaporation.”

-Overstreet, R.M., Northwest Medicine, June, 1938, as abstracted by Clinical Medicine and Surgery, “The Increase of Scurvy,” 42, 12:598, December, 1938.

“Samples of raw, certified , certified Guernsey and certified vitamin D milks were collected at the different dairies throughout the city of Madison. These milks on the average are only a little below the fresh milks as recorded in Table I, indicating that commercial raw and certified milks as delivered to the consumer lose only a small amount of their antiscorbutic potency. Likewise, samples of commercial pasteurized milks were collected and analyzed. On an average they contained only about one-half as much ascorbic acid as fresh raw milks and significantly less ascorbic acid than the commercial unpasteurized milks.

It was found that commercial raw milks contained an antiscorbutic potency that was only slightly less than fresh raw milks and that pasteurized milks on the average contained only one-half the latter potency. Mineral modification and homogenization apparently have a destructive effect on ascorbic acid.”

-Woessner, Warren W., Evehjem, C.A., and Schuette, Henry A., “The determination of ascorbic acid in commercial milks,” Journal of Nutrition, 18,6:619-626, December, 1939.


Chemotherapy Kills 27% of Sick Patients; Doctors Urged to Stop Killing People with Chemo

November 20, 2008

Chemotherapy Kills 27% of Sick Patients; Doctors Urged to Stop Killing People with Chemo

Doctors ‘rely on chemo too much’
Patient having chemotherapy
Some 80,000 patients undergo chemotherapy each year

Doctors are being urged to re-think their approach to giving chemotherapy during care at the end of life.

A review of 600 cancer patients who died within 30 days of treatment found that in more than a quarter of cases it actually hastened or caused death.

The report by the National Confidential Enquiry into Patient Outcome and Death said doctors should consider reducing doses or not using chemotherapy at all.

England’s cancer tsar Professor Mike Richards said he was “very concerned”.

The group of patients the independent group was looking at represents 2% of the 80,000 people who receive chemotherapy each year.

This report provides very disturbing information about the safety of treatment for incurable cancer
Professor Jane Maher, of Macmillan Cancer Support

They were all severely-ill patients for which the chemotherapy was mostly being used to manage their condition rather than in an attempt to cure the cancer.

After examining case notes, the group said that 35% of patients received good care.

But it found that in 27% of cases it hastened or caused death – the toxic nature of the treatment can lead to a range of problems, the most serious of which is an infection called neutropenic sepsis.

Report co-author Dr Diana Mort said doctors should be more “cautious in prescribing chemotherapy for very sick patients”.

And she added: “The process of consent may require more than one discussion.

“Patients must be made aware of the risks and side-effect of chemotherapy as well as the potential benefits.”

Transfer arrangements

The report also criticised the facilities made available to patients with nearly half being admitted to general medicine wards during the last 30 days of life rather than a specialist cancer unit.

The authors recommended where hospitals did not have specialist units they should put in place transfer arrangements to centres that did.

Professor Jane Maher, chief medical officer at Macmillan Cancer Support, said: “This report provides very disturbing information about the safety of treatment for incurable cancer.

“It shows that doctors and nurses need to be much better at helping patients understand the pros and cons of such powerful treatments in the last year of life.”

Professor Richards said he was “very concerned”.

“I am asking all chemotherapy service providers to consider these reports urgently and to reassess their own services immediately against the measures we have set nationally.”

But Dr Peter Clark, of the Royal College of Physicians, said while lessons could be learnt it was important to remember that chemotherapy carried “substantial short and long-term benefit” for the majority who undergo the treatment.


Cell Phone/Brain Tumor Connection Remains Inconclusive But They Pose Neurological Health Risks

November 16, 2008

Cell Phone/Brain Tumor Connection Remains Inconclusive But They Pose Neurological Health Risks

There has been much speculation over the last few years about whether cell phones increase the risk of developing a brain tumor. Research has not conclusively answered this question, which has left consumers confused. The majority of studies that have been published in scientific journals do not have sufficient evidence to show that cell phones increase the risk of brain tumors. The problem is that cell phone technology is in its infancy, so none of these studies could analyze long-term risks. This unknown is a particular issue for children, who will face a lifetime of cell phone usage. While the cell phone/brain tumor connection remains inconclusive, the American Association of Neurological Surgeons (AANS) cautions that cell phones present plenty of other risks to people’s neurological health, as illustrated by these few real-life scenarios:

~A 29-year-old male was talking on his cell phone while on an escalator, fell backwards, and lacerated his head.

~A 25-year-old male was talking on his cell phone and walked into a street sign, lacerating his head.

~A 43-year-old female fell down 13-14 steps while talking on her cell phone, after drinking alcohol. She suffered a neck sprain and contusions to her head, back, shoulder, and leg.

~A 50-year-old female suffered nerve damage which was related to extensive cell phone usage. She felt pain in her fingers and the length of her arm while holding her cell phone, and was diagnosed with cervical radiculopathy.

~A 39-year-old man suffered a head injury after crashing into a tree on his bicycle while texting

~A 16-year-old boy suffered a concussion because he was texting and walked into a telephone pole.

Several studies show cell phones are a leading cause of automobile crashes. It is estimated that drivers distracted by cell phones are four times more likely to be in a motor vehicle accident. The following are some sobering statistics:

~According to a Harvard University study, an estimated 2,600 people die and 12,000 suffer serious to moderate injuries each year in cell phone-related accidents.

~A Canadian study analysis of 26,798 cell phone calls made during the 14-month study period showed that the risk of an automobile accident was four times higher when using a cell phone.

~National statistics indicate that an estimated 50,000 traumatic brain injury-related deaths occur annually in the United States, 25,000-35,000 of which are attributed to motor vehicle accidents.

Cell Phone Injury Prevention Tips

~Talk hands free by using an earpiece or on speaker mode whenever possible.

~Follow all cell phone laws applicable to your city and state these vary greatly.

~Use your cell phone only when safely parked, or have a passenger use it.

~Do not dial the phone or take notes while driving, cycling, skateboarding, rollerblading, etc.

~Never text message while driving, walking, cycling, skateboarding, rollerblading, etc.

~Never text message or use a cell phone while performing any physical activities that require attention.

~If your phone rings while driving, let the call go into voice mail and respond later when you are safely parked.

For more information on injury prevention, visit the AANS Web site at:

Founded in 1931 as the Harvey Cushing Society, the American Association of Neurological Surgeons (AANS) is a scientific and educational association with more than 7,400 members worldwide. The AANS is dedicated to advancing the specialty of neurological surgery in order to provide the highest quality of neurosurgical care to the public. All active members of the AANS are certified by the American Board of Neurological Surgery, the Royal College of Physicians and Surgeons (Neurosurgery) of Canada or the Mexican Council of Neurological Surgery, AC. Neurological surgery is the medical specialty concerned with the prevention, diagnosis, treatment and rehabilitation of disorders that affect the entire nervous system, including the spinal column, spinal cord, brain and peripheral nerves.

American Association of Neurological Surgeons (AANS)
5550 Meadowbrook Dr.
Rolling Meadows
IL 60008
United States


Turmeric health benefits

November 11, 2008

Sugar: The biggest impediment to good health

October 28, 2008

Sugar’s effect on your health

The average American consumes an astounding 2-3 pounds of sugar each week, which is not surprising considering that highly refined sugars in the forms of sucrose (table sugar), dextrose (corn sugar), and high-fructose corn syrup are being processed into so many foods such as bread, breakfast cereal, mayonnaise, peanut butter, ketchup, spaghetti sauce, and a plethora of microwave meals.

In the last 20 years, we have increased sugar consumption in the U.S. 26 pounds to 135 lbs. of sugar per person per year! Prior to the turn of this century (1887-1890), the average consumption was only 5 lbs. per person per year! Cardiovascular disease and cancer was virtually unknown in the early 1900’s.

The “glycemic index” is a measure of how a given food affects blood-glucose levels, with each food being assigned a numbered rating. The lower the rating, the slower the absorption and digestion process, which provides a more gradual, healthier infusion of sugars into the bloodstream. On the other hand, a high rating means that blood-glucose levels are increased quickly, which stimulates the pancreas to secrete insulin to drop blood-sugar levels. These rapid fluctuations of blood-sugar levels are not healthy because of the stress they place on the body.

One of sugar’s major drawbacks is that it raises the insulin level, which inhibits the release of growth hormones, which in turn depresses the immune system. This is not something you want to take place if you want to avoid disease.

An influx of sugar into the bloodstream upsets the body’s blood-sugar balance, triggering the release of insulin, which the body uses to keep blood-sugar at a constant and safe level. Insulin also promotes the storage of fat, so that when you eat sweets high in sugar, you’re making way for rapid weight gain and elevated triglyceride levels, both of which have been linked to cardiovascular disease. Complex carbohydrates tend to be absorbed more slowly, lessening the impact on blood-sugar levels.

Sugar depresses the immune system.

We have known this for decades. It was only in the 1970’s that researchers found out that vitamin C was needed by white blood cells so that they could phagocytize viruses and bacteria. White blood cells require a 50 times higher concentration inside the cell as outside so they have to accumulate vitamin C.

There is something called a “phagocytic index” which tells you how rapidly a particular macrophage or lymphocyte can gobble up a virus, bacteria, or cancer cell. It was in the 1970’s that Linus Pauling realized that white blood cells need a high dose of vitamin C and that is when he came up with his theory that you need high doses of vitamin Cicon to combat the common cold.
sugar and lymphocytes

We know that glucose and vitamin C have similar chemical structures, so what happens when the sugar levels go up? They compete for one another upon entering the cells. And the thing that mediates the entry of glucose into the cells is the same thing that mediates the entry of vitamin C into the cells. If there is more glucose around, there is going to be less vitamin C allowed into the cell. It doesn’t take much: a blood sugar value of 120 reduces the phagocytic index by 75%. So when you eat sugar, think of your immune system slowing down to a crawl.

Here we are getting a little bit closer to the roots of disease. It doesn’t matter what disease we are talking about, whether we are talking about a common cold or about cardiovascular disease, or cancer or osteoporosis, the root is always going to be at the cellular and molecular level, and more often than not insulin is going to have its hand in it, if not totally controlling it.

The health dangers which ingesting sugar on an habitual basis creates are certain. Simple sugars have been observed to aggravate asthma, move mood swings, provoke personality changes, muster mental illness, nourish nervous disorders, deliver diabetes, hurry heart disease, grow gallstones, hasten hypertension, and add arthritis.

Because refined dietary sugars lack minerals and vitamins, they must draw upon the body’s micro-nutrient stores in order to be metabolized into the system. When these storehouses are depleted, metabolization of cholesterol and fatty acid is impeded, contributing to higher blood serum triglycerides, cholesterol, promoting obesity due to higher fatty acid storage around organs and in sub-cutaneous tissue folds.

Because sugar is devoid of minerals, vitamins, fiber, and has such a deteriorating effect on the endocrine system, major researchers and major health organizations (American Dietetic Association and American Diabetic Association) agree that sugar consumption in America is one of the 3 major causes of degenerative disease.

A good source of supplies for diabetics is They offer healthy eating diabetic food, hard to find sugar free candy and medical alert jewelry for diabetes care.

Honey is a simple sugar

There are 4 classes of simple sugars which are regarded by most nutritionists as “harmful” to optimal health when prolonged consumption in amounts above 15% of the carbohydrate calories are ingested: Sucrose, fructose, honey, and malts.

Some of you may be surprised to find honey here. Although honey is a natural sweetener, it is considered a refined sugar because 96% of dry matter are simple sugars: fructose, glucose and sucrose. It is little wonder that the honey bear is the only animal found in nature with a problem with tooth-decay (honey decays teeth faster than table sugar). Honey has the highest calorie content of all sugars with 65 calories/tablespoon, compared to the 48 calories/tablespoon found in table sugar. The increased calories are bound to cause increased blood serum fatty acids, as well as weight gain, on top of the risk of more cavities.
sugar and honey

Pesticides used on farm crops and residential flowers have been found in commercial honey. Honey can be fatal to an infant whose immature digestive tracts are unable to deal effectively with Botulinum Spore growth. What nutrients or enzymes raw honey does contain are destroyed by manufacturers who heat it in order to give it a clear appearance to enhance sales. If you are going to consume honey, make sure it is raw, unheated honey. Good to use in special cures, but not as an every day food. It is not much better than white or brown sugar.

Here is a list of ways sugar can affect your health:

  • Sugar can suppress the immune system.
  • Sugar can upset the body’s mineral balance.
  • Sugar can contribute to hyperactivity, anxiety, depression, concentration difficulties, and crankiness in children.
  • Sugar can produce a significant rise in triglycerides.
  • Sugar can cause drowsiness and decreased activity in children.
  • Sugar can reduce helpful high density cholesterol (HDLs).
  • Sugar can promote an elevation of harmful cholesterol (LDLs).
  • Sugar can cause hypoglycemia.
  • Sugar contributes to a weakened defense against bacterial infection.
  • Sugar can cause kidney damage.
  • Sugar can increase the risk of coronary heart disease.
  • Sugar may lead to chromium deficiency.
  • Sugar can cause copper deficiency.
  • Sugar interferes with absorption of calcium and magnesium.
  • Sugar can increase fasting levels of blood glucose.
  • Sugar can promote tooth decay.
  • Sugar can produce an acidic stomach.
  • Sugar can raise adrenaline levels in children.
  • Sugar can lead to periodontal disease.
  • Sugar can speed the aging process, causing wrinkles and grey hair.
  • Sugar can increase total cholesterol.
  • Sugar can contribute to weight gain and obesity.
  • High intake of sugar increases the risk of Crohn’s disease and ulcerative colitis.
  • Sugar can contribute to diabetes.
  • Sugar can contribute to osteoporosis.
  • Sugar can cause a decrease in insulin sensitivity.
  • Sugar leads to decreased glucose tolerance.
  • Sugar can cause cardiovascular disease.
  • Sugar can increase systolic blood pressure.
  • Sugar causes food allergies.
  • Sugar can cause free radical formation in the bloodstream.
  • Sugar can cause toxemia during pregnancy.
  • Sugar can contribute to eczema in children.
  • Sugar can overstress the pancreas, causing damage.
  • Sugar can cause atherosclerosis.
  • Sugar can compromise the lining of the capillaries.
  • Sugar can cause liver cells to divide, increasing the size of the liver.
  • Sugar can increase the amount of fat in the liver.
  • Sugar can increase kidney size and produce pathological changes in the kidney.
  • Sugar can cause depression.
  • Sugar can increase the body’s fluid retention.
  • Sugar can cause hormonal imbalance.
  • Sugar can cause hypertension.
  • Sugar can cause headaches, including migraines.
  • Sugar can cause an increase in delta, alpha and theta brain waves, which can alter the mind’s ability to think clearly.
  • Sugar can increase blood platelet adhesiveness which increases risk of blood clots and strokes.
  • Sugar can increase insulin responses in those consuming high-sugar diets compared to low sugar diets.
  • Sugar increases bacterial fermentation in the colon.


Sugar and cancer

Of the over 4 million cancer patients being treated in the U.S. today, almost none are offered any scientifically guided nutrition therapy other than being told to “just eat good foods.” Many cancer patients would have a major improvement in their conditions if they controlled the supply of cancer’s preferred fuel: GLUCOSE. By slowing the cancer’s growth, patients make it possible for their immune systems to catch up to the disease. Controlling one’s blood-glucose levels through diet, exercise, supplements, meditation and prescription drugs – when necessary – can be one of the most crucial components to a cancer treatment program. The saying “Sugar feeds cancer” is simple. The explanation is a little more involved.

German Otto Warburg, Ph.D., the 1931 Nobel laureate in medicine, first discovered that cancer cells have a fundamentally different energy metabolism compared to healthy cells. The gist of his Nobel thesis was this: malignant tumors frequently exhibit an increase in “anaerobic glycolysis” – a process whereby glucose is used by cancer cells as a fuel with lactic acid as an anaerobic by-product – compared to normal tissues.(1) The large amount of lactic acid produced by this fermentation of glucose from the cancer cells is then transported to the liver. This conversion of glucose to lactate creates a lower, more acidic PH in cancerous tissues as well as overall physical fatigue from lactic acid build-up.(2,3) Therefore, larger tumors tend to exhibit a more acidic PH.(4)
anaerobic glycolysis

Hence, cancer therapies should attempt to regulate blood-glucose levels through diet, supplements, exercise, medication when necessary, gradual weight loss and stress reduction. Since cancer cells derive most of their energy from anaerobic glycolysis, the goal is not to eliminate sugars or carbohydrates entirely from the diet but rather to control blood-glucose within a narrow range to help starve the cancer cells and boost immune function.


Waiting your life away… for Doctors

October 24, 2008

Waiting for the doctor… and waiting and waiting

By Elizabeth Cohen
CNN Medical Correspondent
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To kill time in the obstetrician’s waiting room, Lora Jacobsen and her husband, Dustin, discuss names for their future child. Then they read old parenting magazines left in the waiting room. As the minutes tick by — 30 then 45 then more than 60 — they play games and check e-mail on their cell phones.
Dustin and Lora Jacobsen (with Maya) endured long waits at their OB’s office but chose to stay with the practice.

Dustin and Lora Jacobsen (with Maya) endured long waits at their OB’s office but chose to stay with the practice.

“One day I got so bored I took a video of myself circling around in the chair,” says Dustin, who posted the video and blogged about his wait.

“Really, what else are you going to do?”

His daughter Maya recently celebrated her first birthday, but Jacobsen, who lives in Leawood, Kansas, can still recall in vivid detail how maddening it was to spend so much time, month after month, waiting to see the doctor — and he isn’t the only one seething at the doctor’s office. Others have posted videos of their long waits, like one woman who documents her three-hour wait in an exam room, and this man who declares, “This sucks. I hate doctors’ offices.”

Long waits are also a common complaint on our weekly Empowered Patient “sound-offs.”

“Why has it become routine to make patients wait two to three hours to be seen?” asked one Empowered Patient reader.

“First, you wait in the main waiting area, then the nurse takes you into a small room, takes your vitals, and you are left in a holding pattern for another hour. You are treated rudely if you even dare to utter a complaint.”

“Am I seriously supposed to believe that every single one of my doctors have so many ’emergencies’ during the day that they are forced to be late seeing me?” asked another Empowered Patient reader. “Get real. It’s called over-booking.”
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One patient got so mad he even sued his doctor for being late — and won $250 in small claims court. By being four hours late, Aristotelis Belavilas says, his physician was giving the message that “I’m God and you’re not and I do whatever I want.”

It’s probably fair to say none of us ever wants to sit so long in a doctor’s waiting room that we resort to filing a lawsuit or videotaping ourselves. But there are strategies you can use to try and prevent frustrating waits. Video Learn how to avoid long waits at the doctor’s office »

1. Stage a revolt

“I ended up waiting two hours to see my gynecologist once, and I just went nuts,” says Joanna Lipari, who lives in Santa Monica, California. “I’m a New York Italian, and we don’t go well for this kind of stuff. I was so irritated that I gathered together the other eight ladies in the room and joked, ‘Let’s stage a revolt.’ ”

The other women took her seriously, and wrote letters to the doctor. “I told her she’s a wonderful doctor, but this really wasn’t cool. I told her it was inconvenient, uncomfortable and spoke badly for an otherwise exceptional medical practice,” says Lipari. “I was trying to change her behavior, and it worked. They changed the way they scheduled appointments.”

Lipari, a psychologist who herself works in a large medical practice, says sometimes doctors don’t even realize how long their patients have been waiting. She adds that her gynecologist still is late sometimes (after all, she does deliver babies), but when she is, the office calls Lipari ahead of time to alert her.

A letter from you might be the wake-up call your doctor needs, Dr. L. Gordon Moore, a family practice doctor in Seattle, Washington. “We’ve seen hundreds of practices turn things around,” says Moore, who’s on the faculty of the Institute for Healthcare Improvement, which has some of these “improvement stories” listed on their Web site.

2. Ditch your doctor

Ditch your doctor and try one on this map from the Ideal Medical Practices Project. Moore is the director and says the physicians on this map are working towards being on time for their patients.

Unfortunately, there’s a limited number of doctors on this site, but you can always ask your friends if they have a doctor who doesn’t make them wait.

3. Don’t wait more than 15 minutes

When you’re in the waiting room, speak up sooner rather than later. “After 15 minutes, max, ask the receptionist what’s happening and if you’ve been forgotten,” Moore says.

4. Be a smart scheduler

Sean Kelley has diabetes and spends more than his fair share of time in doctors’ waiting rooms. In a recent blog for Health magazine, he offered these scheduling tips:

• Book the first appointment in the morning, or the first appointment after lunch

• Ask the scheduler to book you on the lightest day of the week (Kelley says for some reason his doctor’s office is nearly empty on Wednesdays).

• Avoid school holidays if your doctor or dentist sees kids.

For some more scheduling strategies from Lipari, read her blog.
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Kelley’s pet peeve: Drug reps who waltz into the doctor’s office when he’s been waiting for two hours. “They just wave at the receptionist and walk right in. And you can always spot a drug rep because they’re dragging luggage behind them and they’re always cute,” Kelley says. “They can see the doctor whenever they want. How’d they get the keys to the kingdom?”

5. Shut up and wait

This was the Jacobsens’ decision. They liked their obstetrician and didn’t want to switch in the middle of her pregnancy.

During my third pregnancy, I made the same decision. I had several ridiculously long waits for my obstetrician, and learned to bring a good book and my laptop computer.

To their credit, during one three-hour-long wait, a nurse came out and apologized, explaining the doctor had run to the hospital to deliver a baby. Not wanting to incur the wrath of a roomful of hungry pregnant women, she brought us granola bars and bottles of water. I forgave them instantly, and went to him again for baby number four.

Health, How to Naturally Boost Energy Levels

October 22, 2008

Health, How to Naturally Boost Energy Levels
October 22nd, 2008 by admin

Eat Across the Color Scheme of Fruits and Vegetables – The beneficial color pigments in fruits and vegetables protect these living foods from oxidative stress. When we consume these fruits and vegetables, these same pigments protect our bodies form oxidative stress and provide a natural energy boost. Become aware of the color schemes you are eating in fruits and vegetables and eat as many different colors as you can every day. Some of the most powerful colors are your reds [organic apples, red peppers, berries], greens [broccoli, spinach, green vegetables], purples [blueberries and other purple-toned berries], and oranges [oranges, peppers]. There is also now just starting to be scientific evidence that shows organically grown fruits and vegetables contain higher amounts of these powerful color pigments. This makes sense if you think about it. Organically grown fruits and vegetables encounter greater oxidative stresses, particularly in the form of insects (no herbicides and pesticides used). To combat these environmental stresses they have developed higher levels of these defensive compounds, which ultimately benefit us when we eat organic fruits and vegetables. Eat Organic – An excerpt from Kevin Trudeau’s book The Weight Loss Cure says it best, “If food is not 100% organic, the food is loaded with herbicides, pesticides, chemical fertilizers, antibiotics, and over 15,000 man-made chemicals. This is unique to America. American produced food absolutely, positively, 100% will make you fat” and adversely affect your health. Many experts believe all of the artificial additives, hormones, antibiotics, and pesticides we put in our food are responsible for everything from cancer, depression, obesity, and a multitude of other degenerative diseases. So how do you protect yourself from these dangerous poisons? It’s not as difficult as you might have thought. Change where you shop and know what you’re putting into your body. Consider shopping at grocery stores like Whole Foods, Wild Oats, and Trader Joe’s. These grocers have made a name for themselves by carrying exclusively all natural and organic products. 12 Short Food Rules from Michael Pollan – 1. Don’t eat anything your grandmother wouldn’t recognize as food. 2. Avoid foods containing ingredients you can’t pronounce. 3. Don’t eat anything that wouldn’t eventually rot. 4. Avoid food products that carry health claims. 5. Shop the peripheries of the supermarket; stay out of the middle. 6. Better yet, buy food somewhere else: the farmer’s market or CSA (Community Supported Agriculture). 7. Pay more, eat less. 8. Eat a wide diversity of species. 9. Eat food from animals that eat grass. 10. Cook and, if you can, grow some of your own food. 11. Eat meals and eat them only at tables. 12. Eat deliberately, with other people whenever possible, and always with pleasure. Anthony DiClementi is an internationally recognized health and fitness expert and the co-creator of SociaTropin – The Social Wellness Nutritional Supplement. For more articles from Anthony DiClementi including the most current information on natural energy boosters and herbal supplements for stress relief visit

From Health Or Disease

Taipei Times: Are health officials fumbling again?

October 21, 2008

EDITORIAL: Are health officials fumbling again?

Monday, Oct 20, 2008, Page 8
News that the toxic chemical melamine was discovered in yet another food product imported from China, although shocking, should come as no surprise to consumers, given that country’s track record on food safety.

In light of this latest scare, in which imports of ammonium bicarbonate — a leavening agent used in cookies and pastries — were found to contain worryingly high levels of the industrial chemical, health authorities should take quick and effective action.

Instead of asking which other products may be contaminated, health authorities should be asking which products aren’t affected and how many other dangerous industrial chemicals in foodstuffs imported across the Taiwan Strait are being unwittingly consumed by shoppers.

A chemical industry report by Dutch company DSM states that China is one of the world’s largest producers and the world’s biggest exporter of melamine. There is a serious surplus of the chemical in China, the report notes, so it should come as no surprise that unscrupulous food manufacturers — of which there are obviously many — are coming up with innovative ways to use it.

The Chinese government clearly has little or no control over domestic food safety standards and cannot guarantee the safety of products its manufacturers export overseas.

It is therefore up to the Department of Health to guarantee the safety of imported foods from Chinese manufacturers. If it cannot do so, then all such imports from China should be banned regardless of the cost to local companies. Public health must be the first priority.

The government’s reaction to the tainted-milk scandal was woefully inadequate, but this was partly dictated by its new, low-key approach to the cross-strait relationship.

Hamstrung by its desire to curry favor with Beijing and its policy of denying Taiwanese statehood, it has been afraid to criticize China outright. Instead it has resorted to shady company-to–company dealings at the behest of Beijing, while holding meaningless international conferences to set non-binding and effectively useless “action levels” on safe quantities of melamine in food.

Speaking on the melamine scandal, Chinese Premier Wen Jiabao (溫家寶) recently said “it is absolutely impermissible to sacrifice people’s lives and health in exchange for temporary economic development.”

It comes to something when it is the Chinese premier, rather than the Taiwanese president, who says what people here have been waiting to hear: that companies should not put profits before people. But then five months in, this is what people have come to expect from our increasingly fumbling and unpopular administration.

Baking industry sources have said that health authorities knew about this latest scandal for several days before releasing the information. If this is true, this means the new administration has already lowered itself to the level of the Chinese communists, notorious for holding back news of health scandals.

The government has been in the news recently over its apparent attempts to limit the Central News Agency’s negative reports about China.

Any process that involves a democratically elected government holding back crucial information at the expense of its own people is a sign that the authorities are in dire trouble and need to rethink their priorities.

Kids & Teens More at Risk for Brain Tumors from Cell Phone Use

October 12, 2008

Cell Phone Tumor: New Study Says Kids And Teens More At Risk For Brain Tumors From Cell Phone Use! Read on…
Cell Phone Tumor

Several studies over the years have linked cell phone use to brain tumors.

Dr. George Carlo, who was hired by the Cell Phone Industry to front a research group whose main objective was to prove cell phones safe, found-after 6 years of research-that they were anything but!

According to Dr. Carlo, “The big picture is disturbingly clear. There is a definite risk that the radiation plume that emanates from a cell phone antenna can cause cancer and other health problems.”

When he communicated this to the CEOs of the Cell Phone Industry, they ignored him.

Brain tumors, brain cancer, and findings that cell phone radiation caused leaking of the blood/brain barrier, were definitely not considered good for sales and the cell phone industry wanted to hear nothing more about it.

Dr. Carlo eventually resigned as head of the study and went on to become an activist for the regulation of wireless electromagnetic frequencies. His non-profit organization, Safe Wireless Initiative, cites the only safe wireless is no wireless and advocates a return to fiber optics, aka wired technology.
Cell Phone Use More Dangerous for Kids

Instead of taking any precautionary measures, the Cell Phone Industry went on to market cell phones to kids and teens. Kids and teens are now among the fastest growing users of cell phones.

Unfortunately, they are also the most likely to develop brain tumors from cell phone use.

A recent Swedish study head by EMF researcher Lennart Hardell found children absorbed more radiation into their brains from cell phones due to the thinness of their not yet fully developed skulls.

“People who started mobile phone use before the age of 20 have more than five-fold increase in glioma,” said Professor Hardell. “This is a warning sign. It’s very worrying. We should be taking precautions.”

Learn more about the hazards of cell phone radiation and how you can best protect yourself.


Cell Phone may Perk up Brain Cancer Risk among Kids/

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