quiIsotonic
salt brine is
created by adding salt to water at the rate of ¼ teaspoonfuls to 4 ounces of
water or 2 teaspoonfuls salt per quart creating a 0.9% solution. For modern man, ingestion of excessive
commercial sodium chloride salt is unfavorable, creating a biochemical anabolic
dominance, which leads to high blood pressure, atherosclerosis and tumor
growth.
Dr. Emanuel
Revici demonstrated that the adverse effects of excessively anabolic pure
sodium chloride can be balanced and overcome by adding 1-10% of catabolic
magnesium compounds, such as magnesium oxide, magnesium acetyl-salicylate and
especially magnesium thiosulfate.
Although there
is much discussion about the need to reduce salt intake (in societies where
salt is added to many processed foods), salt intake is absolutely necessary. People need salt, sodium chloride, to
survive: Buffering, energy production
and chemical requirements of the human body demand that salt concentration in
the blood be kept constant.
If the body
does not get enough salt, a stress-induced mineral corticoid hormonal mechanism
compensates by reducing excretion of salt in urine and sweat. But it cannot reduce this output to
zero. On a completely salt-free diet the
body steadily loses small amounts of salt via the kidneys and sweat
glands. It then attempts to adjust this
by accelerating its secretion of water, so that the blood’s salt concentration
can be maintained at the vital level. The
result is dehydration and gradual desiccation of the body and finally death.
Salt has
equal importance with water. We benefit
from drinking at least eight glasses of water a day if humidity is low. We require less water when humidity is
high. We have a daily requirement of
salt in a day for physiologic buffering and so that electric energy can be
generated from our body. It will also
help our digestive and nervous system, muscles and brain to function properly. But the salt that we need is not regular table
salt.
Rock salt
usually comes from the ocean that is now polluted because it is used to dump
garbage and harmful toxins. Rock salt
only contains sodium chloride. This will
be unhealthy for your body since it may cause fluid imbalance, which can lead
to gall bladder and kidney stones, rheumatism, arthritis and other problems. Using rock salt can poison your body, if your
salt intake becomes greater than salt disposal.
Sea salt generally lacks high concentrations of iodine, an element
essential for human health. Iodized
forms of sea salt are now marketed to address this concern. However, unrefined sea salt contains many
minerals that regular iodized table salt does not contain, such as calcium,
potassium, magnesium, sulfate, and traces of others (perhaps including heavy
metals such as mercury, lead, and cadmium, as well as strontium).
Celtic Sea Salt is harvested salt
from the ocean using the sun, the wind, and dried in shallow clay ponds. Pristine ocean channels spiral water into the
concentrating ponds. The flowing mixture
is stirred by the salt farmer, and crystals form and are gathered by hand. The ionizing action of the clay, combined with
the artisan’s skillful method, removes the heavy metals and enlivens the
unique, bioavailable array of trace elements that exist in a balanced
matrix.
Annual,
independent laboratory results show that Celtic
Sea Salt is lower in sodium and chloride than other salts and higher in other
minerals with 3.1% magnesium and 1.1% sulfur as well as trace elements,
naturally balancing the anabolic dominance of sodium and chloride. Celtic Sea
Salt is tested to ensure that it does not contain harmful pollutants.
Although rock salt is considered to be a inexpensive and good alternative to
table salt, it still does not have the magic of Himalayan Crystal Salt. Crystal
salt from Himalayas can easily be absorbed and metabolized by our body. This crystalline structure was formed due to
exposure to enormous force long before modern impurities filled our seas. Himalayan
Crystal Salt is the cleanest, top quality, most beneficial salt, containing
all 84 natural elements our body needs.
In 1995, an
eight-year study of a New York City hypertensive population stratified for
sodium intake levels found those on low-salt diets had more than four times as
many heart attacks as those on normal-sodium diets, the exact opposite of what the “salt
hypothesis” predicted.
Salt is most effective in
stabilizing irregular heartbeats. Contrary
to the misconception that it causes high blood pressure, it is actually
essential for regulation of blood pressure (in conjunction with water). Proportions are critical.
Salt is vital to the extraction of
excess acidity from the cells in the body, particularly brain
cells and making it available for acidifying stomach chyme. People with weak hydrochloric acid production
have a hard time digesting proteins and difficulty in dissociating and
assimilating minerals. They have a
smooth bright-red tongue and typically complain of bursitis.
Acid digestion can be boosted by taking one teaspoonful
vinegar (apple cider, brown rice, rice wine or Umeboshi plum, even distilled
white vinegar) with one teaspoonful brine in 3-4 ounces of water 20-30 minutes
before a meal. Add ¼ teaspoon cream of
tartar to vinegars besides apple cider vinegar to provide potassium, since
other vinegars might tend to deplete potassium.
Salt is vital for keeping blood
sugar level in the blood, modulating the stress response.
Salt is vital for the generation
of hydroelectric energy potential in cells of the body.
It is used for local power generation at
the sites where energy is needed. Salt is vital to the nerve cells'
communication and information processing all the time that brain cells
work, from the moment of conception to death. Salt
is vital for absorption of food particles through the intestinal tract.
Salt is a strong natural antihistamine.
Salt is vital for the clearance of
the lungs of mucus plugs and sticky phlegm,
particularly in asthma and cystic fibrosis. Salt
is vital for clearing up catarrh and congestion of sinuses.
One of the
most valuable and purest salts available is the Himalayan Salt. The salt was produced 250 million years ago
when the sun dried up the original prehistoric ocean. It is completely perfect and natural, equal
to the structure of the earliest primitive sea.
The
application of "Sole", also known as brine water, is successfully
done by health specialists and physicians by mixing Himalayan Salt with high
quality purified or spring water. This salt
has encountered several pressures for years and due to this pressure salt was
formed. The more the firmness, the
greater becomes the perfection of salt crystal formation. These salt crystals form beautiful microscopic
geometric patterns.
Sole (so-lay), which is
the mixture of crystal salt and water is the called the soup of life. The German word sole came from the Latin word
sol, which means the sun. Brine solution
is the fluid state of sun or light energy. In this combination, balance is being achieved
since positive ions of water surround the negative ions of salt and salt
negative ions surround positive ions of water. This causes the crystalline salt molecules to
be hydrolyzed, disappearing into the water. This brine solution carries a 24-hour profound
vibration to the body. The sole will replenish
this energy pattern in our body that diminishes when one is sick.
To create sole, loosely fill a glass with several Himalayan crystal salts. Then completely fill the glass with good
spring water. Check if the crystals have
been dissolved completely. If the crystals
were dissolved, add some more crystal. One can be sure that the brine is already
ready to be used when the water is no longer dissolving the crystals and they
settle at the bottom of the glass. One
can take one teaspoon full of the sole mixed with 8 ounces (250 ml) of water
every morning on an empty stomach.
The brine solution provides a detoxifying effect on the body. It helps minerals penetrate the skin easily. Some uses of Himalayan salt sole (or clay
purified sea salt) to provide natural remedy:
1. Use the brine (undiluted) when brushing your teeth. Also used as a mouthwash, the soothing solution
prevents gingival bleeding and bad breath.
To ease sore throats, gargle with warm sole solution. Rinse and ‘hold’ with warm to hot sole to
‘draw’ an infection. Do not swallow undiluted
solution.
2. Use sole as eardrops to help cure ear infections.
3. To lessen acne, use a brine facial wash. To use Himalayan salt as face or body scrub,
just mix the salt with a fragrance free, organic soap.
4. To treat foot fungus, soak your feet with the brine solution and see the
difference.
5. For psoriasis, take
brine solution to the affected skin area and rub. Then allow brine to dry.
6. For motion sickness,
use the energetic balancing properties of Himalayan salt crystals. Make a pouch of salt and wear it around your
neck.
7. Sole helps in maintaining a balanced
ph factor for the body. It can help in
eliminating heavy metals in the body. Some
of these metals are lead, arsenic, mercury and calcium. The salt has the ability to dissolve their
molecular structures.
8. If you are experiencing menstrual cramps, use a warm salt sachet for
30minutes. You can also get a cloth and
dip it in the sole. Wring and put the
cloth on your abdomen. Then cover it with
towel and then put a hot water bottle on top for 30 minutes to get rid of the
cramps.
9. For headaches, use concentrated sole solution to massage the head and neck. For severe headaches, you can also apply a
cold compress by combining1 teaspoon of sole to 1 tablespoon of cold water. Change as necessary.
10. Chronic respiratory illness, including asthma, sinusitis and bronchitis can
be treated with brine inhalation therapy. Heat a pot and add plenty salt to the
boiling water. Cover your head with a towel
and breathe in the brine steam. Do this
for 10-15 minutes. Pollutants will be
coughed out in about 30 minutes from inhaling the brine solution.
The solution also cures other skin irritations. It can also be used for other post-operative
care, rheumatism, joint ailments and insect bites or wounds. It can also be
used as sole bath. This will reactivate the body’s ability for self-healing and
potentiate the body’s electric current.
Nausea, vomiting and
diarrhea can deplete body fluids which cannot be replaced just with water or
juice. Body electrolytes can be replaced
with 1/2 teaspoon of Baking Soda, plus
1 teaspoon of salt mixed well in one quart of water.
OTHER
EARTH DEPOSITS
A traditional Haitian
remedy for hunger pangs is cookies made of dried yellow dirt from the country's
central plateau. Mud has long been
prized by pregnant women and children in Haiti as an antacid and source of
calcium, but for many mud cookies have become a regular meal. Some cannot even afford even a daily plate of
rice. Haiti is the poorest country in
the western hemisphere. Cookies are
made of dirt, salt and vegetable shortening and dried in the sun. The dirt cookie has a smooth consistency and
sucks all moisture out of the mouth as soon as it touches the tongue. For hours, the taste of dirt lingers.
Essential minerals may
be absorbed by colloids or other organic substances such as humates, and become
chelated by humic or fulvic acids, or may even be extracted from plants.
Most of the world's farming soils became depleted of trace minerals long
ago. Sediments can help supply essential
trace minerals that our livestock, pets, houseplants and crops need to remain
healthy (and us too!).
Diatoms are the grass of oceans and lakes. Just as grass is the staple food of earth
animals, diatoms (algae) are the food of ocean or fresh water grazers. When
aquatic diatoms died and dropped to the seabed bottom, shells in old deposits,
not being subject to decay, collected in the primordial ooze and eventually
formed the material known as diatomaceous
earth. Magnified 7000 times, diatomaceous earth looks like spiney honeycombs.
The typical chemical
composition of diatomaceous earth, non-clay, is 86% silicon, 5% sodium, 3%
magnesium and 2% iron. For the
most part diatomite (originates as diatomaceous earth) and calcite, for
example, were formed in shallow marine environments, and are therefore, much
older than many clays (such as Montmorillonites, a very
soft phyllosilicate) that were formed in more recent times, and in fresh water
lakes.
Some recommend to dose humans by mixing one tablespoonful food grade
diatomaceous earth in a glass of water before bed or first thing in the
morning, well before breakfast, to allow diatomaceous earth time to move
through and absorb toxins from one’s digestive tract without interfering or
absorbing nutrients from foods or liquids. Others report excellent results
consuming 1 tsp. in a glass of water prior to each meal, 3x/day.
If fecal counts are not zero for worms and ova after feeding diatomaceous
earth for 30 days, increase the daily dose. Feeding too small a dose of diatomaceous earth
will not work. Increasing the dose, even
if greater than the above recommendations, will not harm anyone.
Some horses do fine on 1/2 cup of diatomaceous earth daily, others need a
full cup. We are all different. Natural food grade diatomaceous earth contains
15 trace minerals: calcium, magnesium, sodium, potassium and copper, zinc iron,
phosphorous as well as selenium. People note shinier coats, better overall
health and better production in their animals who are fed food grade
diatomaceous earth regularly.
Food grade diatomaceous earth detoxifies and absorbs methyl mercury,
e-coli, endotoxins, viruses (including poliovirus), organophosphate pesticide
residues, drug resides and protein (perhaps even the proteinaceous toxins
produced by some intestinal infections). Diatomaceous earth has a negative charge and heavy
metals and bacteria have a positive charge, helping sweep them out of the body.
It is both digestive aid and colon cleanser. The microscopic honeycomb
skeletal form of diatomaceous earth is found to become filled and clogged with
hard debris such as intestinal scale. Food
grade diatomaceous earth has not been found to cause any insult to the mucosa
or barrier wall.
Mites are on all of us: people, pets and plants. We do not usually see them and most of us are
not affected by them as we have reasonably strong, healthy immune systems. When our immune system is low, this gives way
for the mites to take over and attempt to ruin our lives and make us miserable.
Just as fleas prey on less healthy
animals and mountain lions prey on the weaker, young or less healthy animals;
and mites or borers prey on the trees and plants that are not as strong as they
should be; mites prey on those of us with weak immunity.
Some people have suffered from these mite infestations for over 10 years
without effective treatments. If you are
one of these people that have suffered from mite, other bug/parasite
infestations or Morgellon's Disease, this might be the answer. Food grade diatomaceous earth is excellent to
help eliminate mites on humans, pets and plants as well as in home and yard.
Food grade diatomaceous earth is a natural powder that works in a purely
physical/mechanical manner, not chemical and thus has no chemical toxicity. Best yet, parasites do not build up a
tolerance/immunity to its physical/chemical reaction, so rotation of wormers or
chemical insecticides is unnecessary and food grade diatomaceous earth has no
odor. In fact, it works as a deodorizer.
Ants, fire ants, caterpillars, cut worms, army worms, fleas, ticks,
cockroaches, snails, spiders, termites, scorpions, silver fish, lice, mites,
flies, centipedes, earwigs, slugs, aphids, Japanese beetles (grub stage), fruit
flies, corn earworm, cucumber beetles, corn borer, sting bugs, squash vine
borers, thrips and loopers are also effectively controlled with the
powder. The insecticidal quality of
diatomaceous earth is due to the razor sharp edges of the diatom skeletons. When diatomaceous earth comes in contact with
the insects, the sharp edges lacerate the bugs’ waxy exoskeleton and then the
powdery diatomaceous earth absorbs their body fluids causing death from
dehydration.
If you have a mite or bug infestation in your home, it is essential to
treat the affected people, pets, and household all at the same time. Lightly sprinkle diatomaceous earth in
household carpet, along floor baseboards, in pet bedding, under furniture,
beneath couch and chair cushions as well as in closets. Leave for 2-3+ days and then vacuum. Reapply regularly for the first month for
severe infestations, as the parasite eggs hatch 10 days to 3 weeks after being
laid by the host, so it is essential to keep up regular treatment to completely
eliminate the infestation. Please do not get heavy handed with the powder in your
carpet (it may cause problems with the vacuum when applied excessively).
One diatomaceous earth is organic, non-treated, non-calcined fresh water diatomaceous
earth. It is mined, crushed, sifted, bagged and pure white in color. It
contains less than .5% silicon. There are food grade diatomaceous earth
products that are yellow or tan in color which indicate higher iron content.
Those which are gray in color contain more clay.
Most clays (hydrous
silicate of alumina) are
formed from volcanic ash that has fallen from the atmosphere, weathered and
collected as sediment. Over time the
addition of plant and animal remains as well as other forms of organic and
inorganic material have mixed in and decomposed to form these organic clays, (examples include such clays as bentonite, montmorillonite,
pascalite, illite or French Green).
Pyrophylite
clay, on the other hand, was formed underground, beginning as a boiling lava
soup (boiling rock) and eventually cooling due to interaction with underground
aquifer water. The combination of
immense underground pressures and steam from contact with aquifer waters caused
the molten rock to transform into exceptional clay.
The
electromagnetic properties seem to be stronger than lava ash clays. This enhanced electromagnetic quality may also
be due to pyrophylite's rich electrolyte content, containing five electrolytes
in rather significant quantities including calcium (Ca2+), magnesium (Mg2+), potassium (K+), sulfate (SO42-) and sodium
(Na+), along with three more to a lesser degree including chloride
(Cl-), phosphate (PO42-) and hydrogen carbonate (HCO3-).
Pyrophylite
clay is a unique type of amorphous silica clay (amorphous means
"noncrystalline; having neither definite form nor apparent
structure", and stands in contrast to a quartz silica, for instance, that
is bound into a highly structured form). Containing well over 65 minerals and trace
minerals in a natural, well proportioned balance, pyrophylite rich mineral
content is further enhanced by numerous rare earths and monatomic elements.
Pyrophylite
clay is almost 60% silica, a prime mineral required for strengthening bone and
rebuilding body tissues. Roughly 50% of
this silica is amorphous while the other 10% is quartz, providing both plants
and human a good balance of available silica resources to draw from.
Medicine
Men, from the ancient Egyptians to indigenous tribes of North America, would
travel hundreds of miles in search of certain pure, highly nutritious and
healing mineral clay deposits. Montmorillonite-containing bentonite clays have
also been used for thousands of years as a remedy for infections, indigestion
and other medical problems (by both applying wet clay topically to the skin as
a poultice and by ingesting it). In 1930, two college boys traveling in the
vast Nevada Great Basin were amazed and intrigued to find their wandering
burros eagerly eating a distinctive powdery clay.
This Nevada clay from
volcanic ash is a bentonite, high in humus lignite silts intermixed with highly
fibrous organic matter. Its basic
chemical structure is: MgO Al2 O3 5SiO2
nH2O. Besides the well known colloidal properties
of clays, it would seem to have more than one extra layer of organic material
chelated by fulvic acids. It typically
forms microscopic or at least very small platy micaceous crystals. The water content is variable, and in fact
when water is absorbed by the crystals they tend to swell to several times
their original volume.
Humic/fulvic mineral complex is the smallest, most complex, most highly
refined naturally occurring water-soluble substance extracted from ancient
deposits of organic matter. It can be
used as a dietary supplement. Because humic/fulvic carries both a negative and a positive
charge, it energizes cells, and can behave as an electron donor or acceptor,
depending on the need. If the individual
cell is restored to its normal chemical balance and electrical potential, we
have given cells life, where death and disintegration would normally occur.
Tiny amounts remarkably transform the molecular structure of water,
making it intensively more active and penetrating. Humic/fulvic mineral
complex then assists water in its job of dissolving and transporting. It
helps carry nutrients into the cell and waste products away from the cell,
while also helping to neutralize toxins and invaders.
Humic/fulvic
is created by microbial activity at the roots of plants. Its function is to dissolve, and convert the
metallic and clay based mineral molecules that are in soils, into a form that
is usable by plants, animals and people.
Once minerals are dissolved, plants uptake (through their root system),
the powerful humic/fulvic substance that is loaded with available minerals and
trace elements. Supplements providing
humic/fulvic come from ancient deposits of lush plant matter that were buried
millions of years ago before the days of herbicides and pesticides (that kill
the microorganisms necessary to create humic/fulvic in modern farming
practice).
Zeolites are minerals that have a micro-porous structure, having formed
where volcanic rocks and ash reacted with alkaline ground water. Zeolite
minerals are negatively-charged allowing them to exchange positively-charged
particles with surrounding elements without losing their structure. Therefore,
zeolite crystals act as "micro-sponges" absorbing free radicals,
carcinogens and viral particles.
Zeolite is a unique antioxidant. Traditional antioxidants absorb
free radicals whereas zeolite traps free radicals in its structure,
inactivating and eliminating them. It is complementary to additional
antioxidants. Zeolite traps and nullifies nitrosamines in the digestive
tract. Nitrosamines are cancer-causing agents found in processed meats. Nitrosamines are a causative factor in type-II
diabetes.
Because zeolite is a negatively charged mineral it naturally attracts
heavy toxins (which are positively charged) and traps them in its cage-like
structure. This includes heavy metals, pesticides, herbicides, and other
positively charged toxins. It does this in a hierarchical manner.
It first acts to remove lead, mercury, cadmium, arsenic and other heavy
metals.
Once it has removed those from the system, which may take one month or
more, it then chelates out pesticides, herbicides and plastics. Afterwards it acts as a natural trap of viral
particles which prevents the production of viruses. Zeolite acts as a
broad-spectrum anti-viral, trapping pre-virus components, preventing
replication of viruses.
Montmorillonites (colloidal
silicates) also cause micelles (lipid spheres) to assemble together into
vesicles. These are structures that
resemble cell membranes on many cells.
It can also help nucleotides to assemble into RNA which will end up
inside the vesicles and, under the right conditions, will replicate. This might
have been the origin of life on earth.
The edible mineral matrix Montmorillonites was described in the previous
century in France. The clay from that
Montmorillonites deposit in Panaca, Nevada is now called Panak-ite. Montmorillonite
contains all the essential mineral trace elements (in a balanced ratio as laid
down by Nature). Bentonite clay is 40%
silica, 28% calcium and 12% magnesium. Our body is 42% silica, 28% calcium and
12% magnesium. Montmorillonite as mined
and processed is a natural mineral.
Panak-ite is unique in that it is easily metabolized. Formed over tens of millions of years from
sedimentation of the mineral elements in plant and animal marine life such as
seaweed, shrimp and algae, these minerals were naturally chelated in the plant
and animal organisms. They are already “in organic form” - pre-processed for
easy absorption. So instead of 5%
absorption, which is the rate for inorganic (metallic) minerals, most of the
78-some elements in this nutritional clay are readily absorbed up to 98%.
Melchior Dikkers, PHD, said "Twenty some years ago, I began research on
the natural clay mineral as a food supplement on laboratory animals. Various forms of intestinal infections in
rabbits, poultry, swine and cattle responded with amazing results whereas the
animals did not respond to treatment with other, orthodox treatments. The results of these research experiments
proved that the minerals contained in the natural mineral clay had a very
definite value in the biochemistry of the body."
1. The mineral absorbs toxic substances from the intestinal tract, and at the
same time possesses a healing and soothing quality.
2. The absorptive power of this natural clay-mineral compound is very great. It
absorbs gaseous substances, and aids in regularity.
3. The natural clay mineral helps supply mineral trace elements that may be
lacking in the diet.
4. The natural trace elements act as catalysts which aid in metabolism, and
cell building.
5. Minerals form a gel-like substance that acts as a protective coating in the
intestinal tract.
6. These minerals contain both ferrous and ferric iron. Ferrous irons for the hemoglobin (in red cells)
formation and ferric irons for muscle cells.
7. Minerals function in maintaining osmotic pressure and influence
contractility of muscles.
8. Minerals enter into the synthesis of every living cell and they influence
the vital processes of oxidation, secretion, growth and reproduction.
9. Mineral elements are essential to the structure of certain complex chemical
compounds, which influence the course of metabolism."
“It has no direct therapeutic effects (but acts as a magnet for heavy
metals). It acts as a normalizer of
physiological activities in animal tissues. In comparing the chemical analysis
of the mineral with the chart of biological elements, we notice that the
mineral contains all of the variable and invariable elements of animal tissues.
In comparing the chemical of the mineral with the analysis of blood and
tissues, we again notice a similarity. However, the mineral contains the
elements in a slightly higher percentage.”
Taken
internally, bentonite can absorb pathogens, viruses, mold, pesticides and
herbicides, remove radioactive residues and more. Bentonite’s drawing properties and ease of
elimination facilitate the removal of intestinal toxins. Deep cleansing optimizes the body's natural
healing abilities. Detoxification
improves organ function and optimizes cell and tissue repair and provides
resistance to infection. Brush teeth
with clay and floss clay into interproximal areas.
Clay can
help eliminate cysts, makes an excellent moutwash, improves intestinal
regularity, relieve chronic constipation, diarrhea, indigestion and ulcers. It removes parasites from the intestines,
provides allergy relief and provides a positive effect on skin problems and acne
as well as anemia. Clay reduces
heartburn and indigestion by absorbing excess stomach acids.
Bentonite clay,
alone or mixed with herb powders, can be applied as a paste for use on sprains,
bruises, plant rashes (poison oak, ivy, stinging nettles) and on insect bites. Clay facial masques, poultices, and baths
remove toxins directly through the skin (largest organ of elimination of the
human body).
Use a glass,
pottery or wooden container, (do not use metals). Combine bentonite with sufficient liquid to
make a pasty gel. Let it sit 2-3
minutes. Using fingertips spread a
consistent layer to fully cover the skin (for the purpose of a masque, avoid
getting clay in mouth, eyes,
ears, nose). Sit, if possible and relax.
Think peaceful healing thoughts and gratefully allow the clay to become
dry. This takes about 4 minutes for more sensitive skin and 10-12 minutes for
normal skin). As it tightens, it is working and removing
impurities. Wash thoroughly and gently
to remove the masque. Follow with a
natural toner and moisturizer.
Alternatives
to water in the clay masque-paste are almost endless: apple cider vinegar,
essential oil waters (just use a drop or two), herbal teas (peppermint, chamomile,
comfrey, calendula, ginger or lavender).
Powdered herbs can be added to
the clay before mixing (perhaps white sandalwood, marshmallow, orange
peel powder or slippery elm bark).
Avoiding Foods with
Natural Toxins
Many food toxins do not come from manmade poisons, but
are produced by plants themselves as protection against invasion by bugs,
viruses, fungi, and bacteria. Many are
beneficial. Harmful ones are called
phytoalexins. In addition, cooking
certain plants can produce powerful toxins, as we see with frying potatoes,
which produces a carcinogenic toxin called acrylamide.
The production of toxins by plants depends on a number of
factors, including sprouting of the plant (as with potatoes), temperature,
sugar content (especially easily glycosylated fructose), and how diseased the
plant is.
The nightshade plant family (Solanacae) contains over 92
different genera and includes not only the deadly nightshades, Atropa
belladonna, mandrake, and jimson weed, but also includes potatoes, tomatoes,
most peppers (not black pepper), paprika, eggplant, and tobacco plants. All of these plants secrete powerful toxins
called glycoalkaloids which typically causes crippling deforming arthritis in
animals richly grazing on these foods.
These glycoalkaloids are powerful inhibitors of
cholinesterases, which can lead to seizures, muscle spasms, and death in higher
concentrations. In addition, they
contain digestive enzyme inhibitors, increase intestinal permeability (cause
leaky gut leading to allergies and bloating), worsen inflammatory bowel
diseases and may increase incidence of miscarriages. Glycoalkaloids can damage the mitochondria of
cells, leading to cell death.
Especially troubling for those carrying the blood type A
glycoprotein marker, these compounds may impair implantation of embryos, causing
miscarriage in pregnant women. There is
growing incidence of inflammatory bowel diseases, such as Crohn’s disease and
ulcerative colitis. Genetically prone
animals fed nightshades develop a high incidence of such bowel disease.
If troubled with inflammatory skin conditions, high blood
pressure, arthritis or inflammatory bowel, one would want to limit tomatoes, peppers,
eggplant and potatoes. Inflammatory
bowel diseases are most prevalent in countries with the highest intakes of
these Solanacae plants. Americans seem obsessed with French fries and
potato chips. Frying potatoes
significantly increases the concentration of glycoalkaloids.
Acrylamide values in
selected food product (ppb) Values are in parts per billion (ppb), but
these values are similar to micrograms/Kg.
A total
of 339 cases of kidney cancer, 1,210 cases of bladder cancer and 2,246 cases of
prostate cancer were followed.
Researchers noted little corelation between acrylamide intake and bladder
or prostate cancer, but a strong correlation was noted for kidney cancer.
Using data from the Netherlands Cohort Study, dietary acrylamide was found to
increase women's risk of ovarian cancer by 78% and their risk of endometrial
cancer by 29%. Among women who had never
smoked, the increase in risk was much higher: 122% for ovarian cancer and 99%
for endometrial cancer.
Highest average
acrylamide intake was 41 micrograms per day, while the lowest was 10 micrograms
per day. Average intake was 22 micrograms
per day, or slightly less than the amount found in a 2.5-ounce serving of
French fries. Every 10 microgram
increase in daily intake seems to increase a person's risk of kidney cancer by
10%. Among smokers, the effect of
dietary intake was magnified. Smokers
inhale even larger amounts of AGEs from sugar-cured tobacco.
Coffee is the biggest source of dietary acrylamide for most study participants.
In the group with highest average
intake, however, the biggest source was a popular baked snack called Dutch
spiced cake.
French
fries
McDonald's
French fries 497
Popeye’s
French fries 1030
Wendy's
French fries 302
Potato
chips
Lay's
Classic Potato Chips 549
Kettle
Chips Lightly Salted Natural Gourmet Potato 1265
Commercial
Potatoes
KFC
Mashed Potatoes <10
Idaho
Spuds Mashed Potatoes 0
Breads
Pepperidge
Farm Dark Pumpernickel (not toasted) 34
Pepperidge
Farm Dark Pumpernickel (toasted) 364
Sara
Lee Plain Mini Bagels (not toasted) 58
Sara
Lee Plain Mini Bagels (toasted) 343
Bakery
products
Dare
Breton Thin Wheat Crackers 300
Wasa
Original Crispbread Fiber Rye 504
Utz
White Corn Tortillas 111
Cereals
General
Mills Cheerios 266
General
Mills Lucky Charms 176
Kellogg's
Corn Flakes 77
Kellogg's
Raisin Bran 156
Oatmeal
Porridge 0
Snack
foods
Orville
Redenbacher's Gourmet Popping (Popcorn) 157
Herr's
Extra Thin Pretzels 309
Snyder's
of Hanover Veggie Crisps 832
Terra
Stix 990
Blue
Diamond Smokehouse Almonds 457
Planters
Smoked Almonds 339
Smucker's
Natural Creamy Peanut Butter 125
Ghirardelli
Unsweetened Cocoa 316
Hershey's
Cocoa 909
Good
Health Natural Foods Honey Dijon 1168
Lipton
Recipe Secrets Onion Soup & Dip Mix 1184
Coffee
Maxwell
House Slow Roast (ground, not brewed) 209
Maxwell
House Instant Coffee (powder, not brewed) 263
Starbuck’s
Coffee Columbia Ground (not brewed) 175
Dairy
and Meats Acrylamides are almost
undetectable in most products. Those
prepared with flour coatings and then baked or fried would have acrylamide from
the carbohydrates in the batter. High heat frying, baking and roasting means
acrylamide.
Chicken-bits 39
Deep fried fish 39
Cooking Method for 3 oz chicken
•
Oven fried 9,000 Ku of
AGEs
•
Deep fried 6,700
•
Broiled 5,250
•
Roasted 4,300
•
Boiled 1,000
High AGE Foods Ku per 90g portion
•
Hot
dog, broiled 5min 10,143
•
Hot
dog, boiled 5min 6,736
•
Hamburger,
McDonald’s 4,876
•
Hamburger,
fried 6min 2,375
•
Pizza,
thin crust 7,583
AGE
content of a typical diet is16,000 Ku/day.
French fries are number one, followed closely by potato chips, boxed
breakfast cereals and cookies. Coffee,
toast, soft bread, pies and cakes are hard to separate next in
significance. Chile con carne, crackers
and corn snacks are also popular ways to toast ourselves. Pizza, pretzels and popcorn are also
similarly deadly. Surprisingly canned
black olives and peanut butter are significant sources. Bagels, soup mix and breaded chicken round
out the top twenty. Postum and prune juice are much worse than coffee almost as bad as
French fries per portion.
Many common
herbs have been found to have the power to inhibit tissue damage and
inflammation brought on by high blood-sugar levels in the body. They inhibit the glycation or glycosylation process
which produces AGEs when blood sugar levels get high. AGEs have been causally linked to
inflammation and tissue damage in diabetics. The spices with the greatest protective
effects were cloves, cinnamon, allspice, apple pie spice, and pumpkin pie
spice. Top herbs included marjoram, sage
and thyme.
Carnosine
helps defend the body’s proteins against the crippling effects of glycation. By
preventing the formation of dangerous AGEs, carnosine may help the body’s
proteins retain their youthful vigor and function. Carnosine is also a powerful antioxidant.
Available
as a supplement, carnosine is a safe, well-tolerated compound comprising the
amino acids beta-alanine and L-histidine.
Carnosine can be used together with vitamins C & E, alpha lipoic
acid and/or Co-enzyme Q10 for full antioxidant protection, but even if it is
used on its own it should still confer significant protection both against free
radicals and against glycosylation. Naturally present in high
concentrations in brain and skeletal muscle tissue, carnosine inhibits lipid
peroxidation and free radical-induced cellular damage. There it offers protection against harmful
protein-sugar reactions and the toxicity of metals such as copper.
Carnosine
synthetase requires free sulfhydryl groups for activity. The activity of the synthetase is stabilized
by dithioerythritol and inhibited strongly by Cu2+, Cd2+,
Hg2+, Zn2+, and to a lesser extent by Ca2+, Ni2+,
Li, chlorpromazine,
Carnosine
reacts with and inactivates aldehydes and ketones, reducing protein
glycosylation and the formation of AGEs. It also binds to already formed AGEs and
inactivates them. Normally, AGEs are removed by scavenging macrophages (immune
system cells) which carry special receptors called RAGEs. Carnosine facilitates this process of
elimination, by helping macrophages to better recognize the AGE molecule.
Because
of its anti-glycosylation actions, carnosine may be useful in treating or
preventing diabetic complications such as cataract, neuropathy and kidney
failure. Carnosine may also help
protect the brain against oxygen deprivation, delay the impairment of eyesight
with aging and extend the life span of mammals.
Carnosine
can effectively inhibit AGE formation and protein cross-linking. Because it is able to both stop the oxidative
damage of free radicals and inhibit AGE formation, carnosine may have
applications in the management of numerous conditions, including arthritis,
stomach and duodenal ulcers, high blood pressure, adrenal cortical dysfunction,
sleep apnea, diabetes, chronic inflammation, cancer, heart and artery disease as
well as for cognitive problems from autism to Alzheimer’s disease.
Excess production of reactive carbonyl
compound (‘carbonyl stress’) and subsequent AGE formation can contribute to
cross-linking of protein fibrils and to pathological pro-inflammatory
signaling, which all contribute to pathological changes and dementia
progression in Alzheimer’s disease.
However, the human brain has developed the
glyoxalase system, a most effective defense system to scavenge small dicarbonyl
compounds such as glyoxal and methylglyoxal. Very importantly, this system needs reduced
glutathione (GSH) as a rate-limiting cofactor.
Since GSH is limited under conditions of
oxidative stress and inflammation, supplementation with antioxidants such as
lipoic acid, vitamin E or flavonoids could indirectly strengthen the
anti-glycation defense system in preventing cognitive decline.
Packaged
Food Products
Every bit of food we eat is sophisticated
environmental messaging that triggers our genetic response and creates our shape
and physiology from flab to firm. Modern
foods without their phytochemicals are bereft of proper environmental cues. In
his classic book, Dr. Weston Price catalogued the human physical degeneration
that is created by the displacing foods of commerce (white sugar, flours and
canned goods).
All cooked foods arouse a white blood cell
response and immune stress producing cortisol.
Packaged foods are no longer alive and are likely to contain non-iodized
salt, confounding preservatives as well as harmful and alluringly tasty as well
as addictive nerve excitotoxins.
Restaurant food has been most often frozen,
prepackaged, preserved, microwaved, excessively salted (with low quality salt)
and over seasoned with neurotoxic flavor enhancers. Surprisingly, most five star chefs of
expensive restaurants were found to have relatively insensitive taste buds. The
resulting extra-heavy seasoning provides flavors that please their older
moneyed clientele who generally have failing taste sensation.
Raw vegetables lose much benefit within an
hour of being picked, and are usually two weeks old before we see them as ‘fresh’
in the supermarket. We need to regularly
take supplements with the vitamins, minerals and phytochemicals that are no
longer available in commercial foods.
GMO Foods
Genetically modified foods are linked to toxic and allergic
reactions, sick, sterile and dead livestock, and damage to virtually every
organ studied in lab animals. Gene insertion unpredictably
disrupts the DNA and can create downstream health problems. Resultant novel RNA may
be harmful to humans and their offspring.
Risks are greater for children
and newborns. Pregnant
mothers eating GM foods may endanger their offspring.
GM corn and cotton are now engineered to produce their own built-in pesticide in every cell. When bugs bite the plant, the poison splits open their stomach and kills them. Biotech companies claim that the pesticide, called Bt (produced from soil bacteria Bacillus thurgensis) has a history of safe use, since organic farmers and others use Bt bacteria spray for natural insect control.
Genetic engineers insert Bt genes into corn and cotton, so the
plants do the killing. The Bt-toxin produced in GM plants becomes thousands of
times more concentrated than natural Bt spray, is designed to be more toxic,
has properties of an allergen, and unlike the spray, cannot be washed off the
plant.
It is now confirmed that even the less toxic natural bacterial spray is
harmful. When dispersed by plane to kill
gypsy moths in the Pacific Northwest, about 500 people reported allergy or
flu-like symptoms. Some had to go to the
emergency room. The exact same symptoms
are now being reported by farm workers throughout India, from handling Bt
cotton. In 2008, based on medical records,
the Sunday India reported, “Victims of itching have increased massively this
year . . . related to BT cotton farming.”
In spite of
industry claims, transgenes survive the digestive system and can wander,
allowing transfer of genes to gut bacteria,
internal organs, or viruses. Transgenes
may be unstable, and rearrange over time. Transgenes
may create more than one protein. If Bt (bacillus thurgensis) genes transfer,
they could turn our gut bacteria into living pesticide factories.
Americans are now afraid of their own food supplies. Unregulated vulture capitalist corporations
(that we work for and support with pension investments) have become soulless
businesses, collected into huge multinational “Monsanto’s.” For a percentage point bottom-line profit,
these corporations now conspire to disable and kill Americans at their own
supper tables with empty but addictive foods!
In Europe, exposes on Monsanto’s heavy-handed attempts to
control negative research results were leaked to the public. Enough European people stopped buying GMO
products that it negatively impacted profitability and GMOs were removed from
the European market. We have a similar
opportunity in the U.S. if we can wake up the American ‘sheeple.’
Industry tried to pass milk labeling provisions to negatively impact a
dairy producer’s ability to inform consumers that milk is from cows not treated
with recombinant bovine growth hormone (rBST). In a victory for local dairy farmers and consumers, Kansas Gov.
Sebelius vetoed a controversial bill that would have limited rbGH labeling on
dairy products in the state. Due to growing consumer demand,
companies are removing rbGH from their dairy products across the country. More than half of the 100 largest dairy
processors in the country have gone completely or partially rBGH-free due to
consumer demand.
GMO crops encourage the heavy use of pesticides as in the
case of Roundup-ready Canola and
other crops engineered to withstand pesticide use; this practice enables
farmers to drench their fields in pesticides since the GMO crop will survive
and any weeds will be killed.
In this way, GMO promotes monocropping which robs the
soil of its nutrients, limits the food consumers can eat and presents a very
real threat in the event that an external threat wipes out that particular
crop. Interestingly, recent studies
indicate that some GMO crops actually yield less per acre than their unmodified
counterparts.
Soy, Canola, cotton and corn are the biggest culprits and
these are in practically every processed or refined food. In essence, if you eat refined food you’re
eating GMO. In the United States, there
is no law mandating the labeling of GMO ingredients on food packages despite
the fact that the vast majority of consumers want such a law enacted.
The American Academy of Environmental Medicine (AAEM)
called on “Physicians to educate their patients, the medical community, and the
public to avoid GM (genetically modified) foods when possible and provide
educational materials concerning GM foods and health risks.” They called for a
moratorium on GM foods, long-term independent studies, and labeling.
AAEM’s position paper stated, “Several animal studies
indicate serious health risks associated with GM food,” including infertility,
immune problems, accelerated aging, insulin regulation, and changes in major
organs and the gastrointestinal system. They conclude, “There is more than a
casual association between GM foods and adverse health effects. There is
causation,” as defined by recognized scientific criteria. “The strength of
association and consistency between GM foods and disease is confirmed in
several animal studies.”
Among the population, biologist David Schubert of the
Salk Institute warns that “children are the most likely to be adversely
effected by toxins and other dietary problems” related to GM foods. He says
without adequate studies, children become “the experimental animals.”
The experience of actual GM-fed experimental animals is frightening. When GM
soy was fed to female rats, most of their babies died within three weeks (compared
to a 10% death rate among the control group fed natural soy). The GM-fed babies
were also smaller, and later had problems getting pregnant. In the US population, the incidence of low
birth weight babies, infertility and infant mortality are all escalating.
Without the obligation of appropriate labeling, most of
the food industry’s giants have made no effort to rid their products of GMO
ingredients. Many of these foods seem
benign: fruit punches with high fructose corn syrup, kid’s cheese crackers with
GMO soy lecithin and GMO cottonseed oil.
Some papayas, sugar beets, potatoes, flax, tomatoes,
radicchio and even yellow summer squash have now been genetically modified. In addition, many products considered
“natural” might also harbor GMO ingredients unless otherwise listed. This is why, when purchasing organic foods,
you must read the ingredient list thoroughly – looking for 100% organic
ingredients or purchasing only from companies who have made a commitment not to
purchase GMO ingredients (most organic food companies have been bought out and
are now owned by multinational corporations).
All the corn and soy fed to cattle and pigs is now GMO as
well as all the soybean and corn oil we used to cook with. If you really want to avoid GMOs, avoid
eating meat and dairy from animals that have been fed GMO crops. Most restaurants use GMO vegetable oil (Canola/corn/soy)
to cook with. Avoid restaurants. Buy grass fed meat and organic veggies,
fruits, milk & cheese. Eat real food and cook it yourself as much as
possible. Use real butter and coconut oil.
When
shopping, take a look at the PLU code located on the fruits and vegetables you might
purchase. While most genetically modified crops don’t actually make it to the
produce section, it’s wise to keep an eye out for them. PLU codes identify fruits and vegetables and
are based on a four or five number sequence. If the PLU code is 4 numbers long,
the fruit or vegetable in question is conventionally grown. If the PLU code is 5 numbers long and begins
with a 9, the fruit or vegetable is organically grown. If the PLU code is a 5 digit number preceded
by the number 8, the fruit or vegetable is genetically modified. For example:
A
Conventional Russet Potato would read PLU #4072
An Organic
Russet Potato would read PLU #94072
A GM Russet
Potato would read PLU #84072″
Safe
Handling of Foods
It is normal
and natural for most foods to contain microorganisms. In fact, we often
intentionally introduce microorganisms into food to initiate fermentation. Not
only are foods such as cheeses, yogurts, classic pickles, sauerkraut, miso,
natto, and tempe produced by the use of microorganisms, nutritional value and
resistance to spoilage is enhanced by this process. Most microorganisms in
foods, however, are unwanted, from soil, water, air, insects and rodents.
Microorganisms
causing disease are called pathogens. Only a tiny fraction of all
microorganisms in food are pathogens. The
more unwanted microorganisms present in food, the greater the risk for the
presence of food-borne pathogens. Unwanted contamination may be introduced into
food by producers or manufacturers during slaughter, handling and processing. Many
food-borne illnesses are also caused through improper food storage, preparation
and handling by the consumer after purchase.
Food-borne diseases caused by microorganisms follow a course of either
infection or intoxication. Infection requires the ingestion of living
microorganisms. Food intoxication is
caused by ingesting toxins produced by microorganisms growing in or on foods.
Many toxins
causing food illness are not destroyed at temperatures which kill most
microorganisms. Often the length of time between ingesting a contaminated food
and onset of symptoms is shorter with a food intoxication than a with food
infection. Recognizing these differences may be helpful in implementing
strategies and approaches for preventing and treating food-borne diseases.
Some foods are more likely to pose a risk of food-borne illnesses than others.
Under-cooked or raw foods are often more dangerous than cooked foods. This is
because heat is effective in killing most microbial pathogens. To reduce risk to
food-borne illness, whenever possible, either cook or wash raw foods before
eating them.
One typically
cannot see, smell, or taste harmful microorganisms or their toxins that cause
illness. However, if food smells spoiled, do not eat it! The following guidelines should be followed
in every step of food preparation;
• Clean — Wash hands and surfaces often.
• Separate — Do not cross-contaminate.
• Cook — Cook to proper temperatures.
• Chill — Refrigerate promptly.
Wash hands frequently, a minimum of 20 seconds in warm soapy water, to lessen
cross contamination of foods. Never handle foods if there is an open sore or
infected cut on your hands. It is important to separate raw meats and poultry
from other foods during preparation as they often contain food-borne, bacterial
pathogens such as Salmonella spp. in poultry and eggs, E. coli in
red meats and Listeria monocytogenes in seafood.
Heat kills most
microbial pathogens. One can prevent food-borne infections by cooking food to a
temperature which will kill pathogens. Some recommended cooking temperatures
include 71 °C (160°F) for foods containing eggs, pork or ground beef, 82°C
(180°F) for chicken and a minimum temperature of 63°C (145°F) for ground beef.
Most
food-borne bacterial pathogens cannot grow below 4°C (39.2 °F). Therefore,
store and serve cold foods at or below 4°C (39.2 °F). Thaw frozen foods in the
refrigerator or in cold water. Change the water frequently while thawing.
Perishable foods should not be left out more than 2 hours at room temperature
(1 hour when the temperature is above 32°C (90°F).
Temperatures between 4° and 63°C (39° and 145° F) are within the “danger zone”.
Most food-borne bacterial pathogens grow in this temperature range. Thus,
keeping the length of time that food is in the danger zone to a minimum
prevents numbers of food-borne bacterial pathogens from multiplying and prevents production of bacterial toxins in
foods.
Slimy,
stinky, spotty or chunky changes in food don't mean very much in terms of
safety. It may not taste good, but it is unlikely to make you sick. There is a difference between food spoilage
bacteria and pathogens. Spoilage
bacteria form into slimy films on lunch meat, soggy edges on vegetables or create
stinky chicken. But the microorganisms
that make you sick are odorless, colorless and invisible.
Since consumers cannot count on looks or smell, instead use the rule of four:
no more than four days at 40 °F or 4 °C. (Freezing fresh food at zero degrees
Fahrenheit will keep it safe indefinitely.) Forty degrees Fahrenheit buys people three
days for safety with raw chicken and ground beef, three days with cuts of beef
and lamb and four days for leftovers.