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Splenda (Sucralose) Found To Have Diabetes-Promoting Effects
Sayer Ji
Promoted for decades as a “safe” sugar alternative, presumably to prevent or reduce symptoms of diabetes, Splenda (sucralose) has been found to have diabetes-promoting effects in human subjects.—-The artificial sweetener sucralose, which is approximately 600 times sweeter than sucrose (table sugar), and marketed under a variety of brand names, such as Splenda, Cukren, Nevella and SucraPlus, has recently been found to diabetes-promoting effects in human test subjects, despite containing no calories and being classified as a ‘nonutritive sweetener.’ —A new study published in the journal Diabetes Care, lead by researchers at the Center for Human Nutrition, Washington University School of Medicine, St. Louis, Missouri, set out to test the metabolic effects of sucralose in obese subjects who did not use nonnutritive sweeteners.—Seventeen subjects underwent a 5-hour oral glucose tolerance test on two separate occasions preceded by consuming either sucralose (experimental condition) or water (control condition) 10 min before the glucose load in a randomized crossover design.
The results were reported as follows:
Compared with the control condition, sucralose ingestion caused 1) a greater incremental increase in peak plasma glucose concentrations (4.2 ± 0.2 vs. 4.8 ± 0.3 mmol/L; P = 0.03), 2) a 20 ± 8% greater incremental increase in insulin area under the curve (AUC) (P < 0.03), 3) a 22 ± 7% greater peak insulin secretion rate (P < 0.02), 4) a 7 ± 4% decrease in insulin clearance (P = 0.04), and 5) a 23 ± 20% decrease in SI (P = 0.01).
In other words, a single dose of sucralose lead to a .6 mmol/L increase in plasma glucose concentrations, a 20% increase in insulin levels, a 22+ greater peak insulin secretion rate, and a 7% decrease in insulin clearance, an indication of decreased insulin sensitivity.—These data demonstrate that sucralose affects the glycemic and insulin responses to an oral glucose load in obese people who do not normally consume NNS.
Despite the fact that preapproval research on sucralose found a wide range of adverse health effects in exposed animals [see The Bitter Truth about Splenda], national and international food safety regulatory bodies, including the FDA, now consider it completely safe for daily human consumption.**********The same applies for synthetic sweeteners like aspartame, which despite its well-known link with brain damage and over 40 documented adverse health effects, is safety approved in 90 nations.—-Despite these cozy relationships, the research on sucralose’s adverse health effects continues to accumulate. Some of the more recent research on the chemical indicate that it may contribute to the following health and environmental problems:
Inflammatory Bowel Disease: A researcher from UMDNJ-New Jersey Medical School, Newark NJ, proposes that sucralose may be causing a global increase in cases of IBS, including both ulcerative colitis and Crohn’s disease. In an article titled “What made Canada become a country with the highest incidence of inflammatory bowel disease: could sucralose be the culprit?”, author Xiaofa Qin describes how Canada, which once had one of the lowest rates of IBS in the world, attained the highest levels after being the first country in the world to approve the use of sucralose in thousands of consumer products in 1991.[ii]
Harms Gut Flora and Gastrointestinal Health: A 2008 study found that the administration of sucralose to rats at a dose far below the US FDA Acceptable Daily intake level resulted in: 1) a decrease in the numbers of a wide range of beneficial gut bacteria. 2) “increase in fecal pH.” 3) “enhanced expression levels of P-gp, CYP3A4, and CYP2D1, which are known to limit the bioavailability of orally administered drugs.”[iii]
Migraines: A report was published in the journal Headache in 2006 indicating that physicians should be mindful of the possibility that sucralose can trigger migraines.[iv]
Environmental Persistence: Like many persistent organic pollutants in the pesticide category, sucralose is exceptionally resistant to degradation, both through environmental processes (microbial degradation, hydrolysis, soil sorption) and advanced treatment processes (chlorination, ozonation, sorption to activated carbon, and UV radiation). Sucralose, after all, was discovered accidentally by pesticide researchers, and is chemically related to DDT, a chlorinated hydrocarbon. Some researchers now consider it an ideal “tracer of anthropogenic activity[F1],” which is true also of lethal radioisotopes such as uranium 238 and plutonium 239, due to their resistance to degradation. [v] Indeed, recent research found that sucralose has a low rate of removal (11%) in drinking water tested that presently serves 28 million people.[vi]
Environmental Toxicity: Sucralose was recently found to alter the physiological and behavioral status of crustaceans, leading researchers to warn that the chemical will likely have wider ecological consequences.[vii]
*The FDA approves 1.1 mg/kg bodyweight, or the equivalent of 75 mg a day (about 6 packets) for a 150 lb adult.
Xiaofa Qin. Etiology of inflammatory bowel disease: A unified hypothesis. World J Gastroenterol. 2012 Apr 21 ;18(15):1708-22. PMID: 22553395
[ii] Xiaofa Qin. What made Canada become a country with the highest incidence of inflammatory bowel disease: Could sucralose be the culprit? Can J Gastroenterol. 2011 Sep ;25(9):511. PMID: 21912763
[iii] Mohamed B Abou-Donia, Eman M El-Masry, Ali A Abdel-Rahman, Roger E McLendon, Susan S Schiffman. Splenda alters gut microflora and increases intestinal p-glycoprotein and cytochrome p-450 in male rats. J Toxicol Environ Health A. 2008;71(21):1415-29. PMID:18800291
[iv] Rajendrakumar M Patel, Rakesh Sarma, Edwin Grimsley. Popular sweetner sucralose as a migraine trigger. Headache. 2006 Sep;46(8):1303-4. PMID: 16942478
[v] Lindsay Soh, Kristin A Connors, Bryan W Brooks, Julie Zimmerman. Fate of Sucralose through Environmental and Water Treatment Processes and Impact on Plant Indicator Species. Environ Sci Technol. 2011 Jan 14. [Epub ahead of print]. PMID: 21235203
[vi] Douglas B Mawhinney, Robert B Young, Brett J Vanderford, Thomas Borch, Shane A Snyder. The Artificial Sweetener Sucralose in U.S. Drinking Water Systems. Environ Sci Technol. 2011 Aug 31. Epub 2011 Aug 31. PMID: 21879743
[vii] Ann-Kristin Eriksson Wiklund, Magnus Breitholtz, Bengt-Erik Bengtsson, Margaretha Adolfsson-Erici. Sucralose – An ecotoxicological challenger? Chemosphere. 2012 Jan ;86(1):50-5. Epub 2011 Sep 28. PMID: 21955350
Sayer Ji is an author, researcher, lecturer, and advisory board member of theNational Health Federation.
Sayer Ji is an author, researcher, lecturer, and advisory board member of the National Health Federation.He founded in 2008 in order to provide the world an open access, evidence-based resource supporting natural and integrative modalities. It is internationally recognized as the largest and most widely referenced health resource of its kind.
[F1] Nanoparticles- The Tiniest Toxin
What exactly is a nanoparticle? As You Sow, a non-profit consumer advocacy group, explains—–Nanomaterials are often heralded as having the potential to revolutionize the food industry – from enabling the production of creamy liquids that contain no fat, to enhancing flavors,improving supplement delivery, providing brighter colors, keeping food fresh longer, or indicating when it spoils. It is reported that nanotechnology is already used in food and food related products, but due to lack of transparency about the issue, concrete information has been difficult to obtain. —Because of their small size, nanoparticles are able to go places in the body that larger particles cannot. Nanoparticles in food or food packaging can gain access via ingestion, inhalation,or skin penetration. When ingested, the nano-sized particles facilitate uptake into cells and can allow them to pass into the blood and lymph where they circulate through the body and reach potentially sensitive target sites such as bone marrow, lymph nodes, the spleen, the brain, the liver, and the heart. Nanoparticles penetrating the skin can distribute through the body via lymphatic channels. Inhaled nano TiO2 has been found to act like asbestos and silicone in that it accumulates in the lung and causes inflammation and can impact DNA proteins and cell membranes. (download the entire report on nanoparticles HERE)—-So, much like GMOs, nanoparticle technology was not properly tested before it entered our food supply.[F2] The few studies that have been done have alarming results. —A Swedish study, Influence of Nanoparticles on Blood-Brain Barrier Permeability and Brain Edema Formation in Rats, revealed that nanoparticles derived from transition metals, silver, copper, aluminum, silicon, carbon and metal oxides easily crossed the blood-brain barrier and produced lasting damage to the barrier, by altering the permeability. Research at Cornell University, led by Dr. Michael Shuler, studied how large doses of polystyrene nanoparticles – a common, FDA-approved substance found in substances ranging from food additives to vitamins – affected the absorption of iron: According to the study, high-intensity, short-term exposure to the particles initially blocked iron absorption, whereas longer-term exposure caused intestinal cell structures to change, allowing for a compensating uptick in iron absorption. –The researchers tested both acute and chronic nanoparticle exposure using human gut cells in petri dishes as well as live chickens and reported matching results. Shuler said the research serves to underscore how such particles, which have been widely studied and considered safe, cause barely detectable changes that could lead to, for example, over-absorption of other, harmful compounds. (source)
One of the major issues with nanoparticles is that when a substance is reduced to nano form (about a billionth in scale) the substance behaves differently. According to experts, the issue is that elements at the nanoscale behave differently from the larger sized particles in which they are normally encountered. [F3]As an example, graphite’s properties are well known: it holds specific position in toxicology guidelines and is not considered a hazardous or reactive material under any normal circumstances. Nobel winning physicist Richard Smalley of Rice University discovered carbon nanotubes and fullerenes (buckyballs) — nanoparticles of carbon — that are categorized as forms of graphite due to the way the carbon atoms are arranged. These particles, however, behave in ways unlike graphite, making their classification a potentially dangerous one. Scientists know that substances become more reactive as their particles get smaller because the surface area is greater relative to the volume, providing a larger surface on which chemical reactions can occur for a given amount of the substance. One example concerns the element iron. An iron nail will not burn, but the same quantity of the element in the form of an extremely fine powder will ignite spontaneously when exposed to air. Similarly, substances that are normally fairly inert may undergo unexpected chemical reactions in the human body or in the environment when in nanoparticle form. (source) Because of this concentrated effect, it isn’t known exactly how nanoparticles will affect humans. They have been shown to cause altered gene markers and brain damage in fish, accumulation in laboratory animals, and at least one type of nanoparticle has been shown to cross the human placenta in preliminary studies.
What is the FDA’s policy on the inclusion of nano-particles in food?[F4]
The European Food Safety Authority requires that foods containing nano-particles be labeled, but in America[F5], the FDA does not require food manufacturers to report the nanoparticles on the label. Ironically, the FDA also refuses to say that the nanoparticles are safe. “At this time, we are not aware of any food ingredient or [food contact substance] intentionally engineered on the nanometer scale for which there are generally available safety data sufficient to serve as the foundation for a determination that the use of a food ingredient or [food contact substance] is GRAS.” (GRAS = Generally Recognized As Safe)—- The FDA allows the control over the use of nanomaterial to be in the hands of food manufacturers. According to the government agency’s website,”Industry remains responsible for ensuring that its products meet all applicable legal requirements, including safety standards. Regardless of whether products are subject to premarket review or authorization, manufacturers are required to ensure that their product satisfies applicable safety standards and complies with other applicable requirements.”—This means that the manufacturers are free to determine what tests should be conducted, whether or not they wish to share the results of those test, and whether or not they opt to label the products that contain nanoparticles. Sebastian Cianci, an FDA spokesperson, said: –Under existing statutory and regulatory provisions, manufacturers are able to voluntarily include information about the use of nanomaterials or nanotechnology in the labeling of products where such information presented in the context of the entire label or labeling is not false or misleading…and does not violate other labeling requirements.–The FDA is apparently not tracking the use of these particles at all, according to an email exchange between EMagazine and the representative for the agency: E Magazine: What can you tell me about the prevalence of nanomaterials in our food supply? Sebastian Cianci: FDA does not have a list of food products that contain nanomaterials. E: Where are nanomaterials most often found within food products? In colorings or additives?
S.C.: FDA does not maintain a list of food products that contain nanomaterials so we cannot reliably answer this question. The FDA is not asking questions because they really just don’t want to know. Big Food has too much influence within the agency for any true oversight to occur. What foods contain nanoparticles?
(1-100 nm) particles derived from transition metals, silver, copper, aluminum, silicon, carbon and metal oxides […] can easily cross the blood-brain barrier (BBB) and/or produce damage to the barrier integrity by altering endothelial cell membrane permeability [… and] induce brain edema formation.16[F6]
One frequently used nano-particle is titanium dioxide. This is included in the powdered-sugar coating on many pastries and lends them a whiter, brighter look. Wondering what to strike from your shopping list? Titanium dioxide nanoparticles have provided a sparkling white appearance to the following, according to EMagazine:
Trident gum
Dentyne gum
Betty Crocker Whipped Cream Frosting
Jello Banana Cream Pudding
Vanilla Milkshake Pop Tarts
Nestlé Original Coffee Creamer
Because of their small size, nanoparticles are able to go places in the body that larger particles cannot.12 Nanoparticles in food or food packaging can gain access via ingestion, inhalation, or skin penetration. When ingested, the nano-sized particles facilitate uptake into cells and can allow them to pass into the blood and lymph where they circulate through the body and reach potentially sensitive target sites such as bone marrow, lymph nodes, the spleen, the brain, the liver, and the heart.13 Nanoparticles penetrating the skin can distribute through the body via lymphatic channels.14 Inhaled nano TiO2 has been found to act like asbestos and silicone in that it accumulates in the lung and causes inflammation and can impact DNA proteins and cell membranes.15
Because manufacturers are not required to report the inclusion of nanoparticles (trade secrets) and because little analysis of processed food has been done to determine whether or not nanoparticles are present, it’s impossible to provide a comprehensive list of foods that contain nanoparticles.
How can you avoid nanoparticles?
Nanoparticles are impossible to avoid if you eat processed foods – and you won’t know if you are consuming them or not, because they aren’t on the label. More frightening, and potentially much harder to avoid, is the fact that there are some experimental farming methods that use nanoparticles too. The strategies to avoid nanoparticles are identical to the strategies to avoid the other toxins in the grocery store gauntlet.
Grow your own food
Buy from small, local farms (find a farm near you)
Buy organic: The National Organics Standards Board has banned the use of engineered nanoparticles in organic food.
Avoid processed foods (anything with an ingredients list)
The food industry has taken its cue from the backlash against GMOs. If we don’t insist on transparency, they will not provide us with information on what our food contains. If we allow it, they will continue justify their silence by claiming that these tiny toxins are “trade secrets”. Will nanoparticles have negative long-term effects on human health? We honestly don’t know yet, but preliminary research does not look good. Vote with your wallet, and refuse to be a guinea pig for Big Food.
[F1]Referring to things, events, or actions whose origins can be traced to the activities of individual people or human groups.
In 2010, As You Sow, working with several investor firms including Calvert Investments, Domini Social Investments, Green Century Capital Management, and Trillium Asset largest and most iconic food companies in the world including YUM! Brands, PepsiCo, and Whole Foods about Management, contacted some of the [F2]
their use of nanomaterials. Most companies did not know whether or not nanomaterials were used in their
products and had to check with their suppliers. This lack of knowledge about nanomaterials in the supply chain
In 2012, As You Sow surveyed companies in the food industry to better understand the current status of nanomaterial use in the U.S. food market. We sent a survey to 2,500 companies including:
• the 100 largest food processing companies
• the 50 largest food distributors
• the 75 largest food retailers
• the 25 top food packaging companies
• the 50 top fast food companies
• 187 nutritional supplement companies
Nanoparticles are able to penetrate cells and interfere with several subcellular mechanisms. Some studies show that some nanoparticles can penetrate into cell nuclei and may therefore directly interfere with the structure and function of genomic DNA
Titanium Dioxide TiO2 and derived estimates of nano TiO2 in
foods including M&M’s, Betty Crocker Whipped Cream Frosting, Jell-O Banana Cream Pudding, Mentos, Trident and Dentyne gums, Vanilla Milkshake Pop Tarts, and Nestlé Original Coffee Creamer. The authors state that “electron microscopy and stability testing of food-grade TiO2 […] suggests that approximately 36% of the particles are less than 100nm in at least one dimension.”
[F6]Initial studies are already raising health concerns. For instance, nano silver is being used as an antimicrobial for food preparation and packaging materials despite studies showing that it can cause lung toxicity and inflammation in mice
Show of The Month May 18 2013
Preserving Meats and Foods
Raw Milk
Colorectal cancer –Dairy Consumption Protection
27 Additional Reasons To Use And Store Salt
Silver nanoparticles induce premutagenic DNA oxidation that can be prevented by phytochemicals from Gentiana asclepiadea.
Brine—- is a solution of salt (usually sodium chloride) in water. In different contexts, brine may refer to salt solutions ranging from about 3.5% (a typical concentration of seawater, or the lower end of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature).—Brining foods in a saltwater mixture before you cook them adds flavor, tenderness, and reduces cooking times. If this sounds like a good thing then its time to learn the basics about brining.
Brining meats is an age-old process of food preservation. Heavy concentrations of salt preserved meats were taken on long ocean voyages and military campaigns before the advent of refrigeration. Today, brining has a new purpose. By using smaller quantities of salt mixed with other spices and herbs, brining can permeate meat with flavor. —-The chemistry behind brining is actually pretty simple. Meat already contains salt water. By immersing meats into a liquid with a higher concentration of salt, the brine is absorbed into the meat. Any flavoring added to the brine will be carried into the meat with the saltwater mixture. Because the meat is now loaded with extra moisture it will stay that way as it cooks. —The process of brining is easy but takes some planning. Depending on the size of what you want to brine it can take up to 24 hours of more. If you are going to be brining whole bird, you will also want an additional 6 to 12 hours between the brining and the cooking. If you want your poultry to have a golden, crispy skin, it needs to sit in the refrigerator for several hours after you remove it from the brine so that the meat can absorb the moisture from the skin. –The most basic process of brining is to take approximately 1 cup of table salt (no iodine or other additives) to 1 gallon of water. Another way to measure this concentration is with a raw egg. The ideal brine has enough salt to float a raw egg. You will need enough brine to completely submerge the meat without any part being out of the liquid. Some items might need to be weighed down to stay under. Brine meat for about a hour per pound. Remove from brine (don’t reuse the brine)and rinse to remove any excess salt before cooking. ——–So what should you brine? Just about an meat you choose. Poultry in particular benefits greatly from brining, regardless of how you plan to cook it. Large roasts, racks of ribs and anything you plan to smoke will be better for having been brined first. But this isn’t just a great barbecue tip but a good idea for meats whether you smoke, grill, roast or fry them.— The typical brine consists of 1 cup of salt for each gallon of water (or other liquids).. Start by determining the amount of liquid you are going to need. To do this take the meat you plan to brine and place it in the container you are going to use. The container can be most anything that will easily fit the meat but isn’t so big that you have to prepare far more brine that you need. Plastic containers, crocks, stainless steel bowls, resealable bags or any non-corrosive material will work— The typical brine consists of 1 cup of salt for each gallon of water (or other liquids). Start by determining the amount of liquid you are going to need. To do this take the meat you plan to brine and place it in the container you are going to use. The container can be most anything that will easily fit the meat but isn’t so big that you have to prepare far more brine that you need. Plastic containers, crocks, stainless steel bowls, resealable bags or any non-corrosive material will work. —- Once you know how much liquid is needed start by boiling 2 cups of water for each cup of salt you will need. Once it boils, add the salt (and sugar if you are going to be using sugar) and stir until dissolved. Add other spices and herbs. Combine with the remaining liquid (should be cold). The brine should always be cold before you add the meat so you should refrigerate it before you add the meat. You don’t want the brine cooking the meat. At this point you can add other brine ingredients like juices or cut up fruit. Submerge the meat into the brine. You can use a plate or other heavy object to keep it down. It is important that no part of the meat be exposed to the air. Saltwater brine will kill bacteria and keep the meat from spoiling but it doesn’t work if part of the meat is sticking out–Brine meats for about 1 hour per pound in the refrigerator. It is important that the whole thing be kept cold. The specific amount of time will vary. Lighter meats like poultry or seafood do not need to be brined as long as denser meats like pork tenderloins. Use the following chart to give you an idea of how long to brine. Remember that the longer you brine the stronger the flavor will be. If you over brine you could end up with some very salty meat– Once the meat is properly brined remove it. You do not need to rinse unless you were using a high salt concentration in the brine or if there is a layer of visible salt on the surface. Otherwise you can take cuts of meat straight to the grill, smoker, or oven. Whole poultry is the exception however. To get a crispy, brown skin, whole birds should be removed from the brine, and contained in a container and put in the refrigerator overnight or for at least 12 hours.
Brine Times
12 hours
30 Minutes
Whole Chicken (4 to 5 pounds)
4 to 5 hours
Turkey (12 to 14 pounds)
12 hours
Pork Tenderloin (whole)
12 hours
Cornish Hens
1 to 2 hours
Now that you know how to brine, it’s time to turn on the imagination. First of all, you don’t need water. What? That’s right the water is optional. Any liquid will do for brining. You can substitute some or all of the water with whatever your heart desires. Wine, beer, fruit juices (especially good is apple), or vinegars all make a good liquid base for your brine. Of course, you might not want to spend the money on a gallon or two of beer or wine for a brine that will just get thrown out when you are done. This is why most people use water for the majority of the brine but add a small quantity of another liquid for flavor. — One thing to remember when putting together a brine, is the chemical state of the liquid. By adding liquids like citrus juices or vinegar you will make the brine acidic. This will tenderize meat but, if it is too strong it can turn the meat to mush. If you do plan on using this kind of brine, reduce the brining time accordingly. — As for spices, imagine that you are going to be using a spice rub, but instead of applying the rub directly to the meat you simply add it to the brine. The brining process works better at pulling the flavors into the meat than applying a rub will. — Once you have the liquid chosen and added the cup of kosher salt per gallon, it’s time to add the flavor. Any herb, spice, sweetener, fruit, or vegetable will work
Preserving Meats and Foods
Raw honey is physically designed to preserve with 95% sugar solids absorbing bacteria through osmosis. The bees themselves add an enzyme to the nectar before it morphs into honey that develops hydrogen peroxide which aids preservation. Honey has a PH of around 3.9 which is similar to a mild vinegar, another reason for edging out the breakdown of foods. In addition, honey is hygroscopic[I1] , which means it absorbs moisture from it’s environment and holds on to it like a sweet sponge, this contributes to it’s moist longevity and preserving abilities.Raw Honey….yum!!!—Apicius, a Roman from the 1st century B.C., used honey religiously in well over half the recipes he compiled. Constantly mixing it with savory items like pepper, herbs, salt and meats. He suggested in his book to, “Cover whatever fresh meat you wish to preserve with a layer of honey.” Pouring Honey –Columella, over 100 years later had a similar suggestion, “Arrange (Quinces) lightly and loosely…in a new flagon…they do not deteriorate any further once they have …(honey) added to them: for such is the nature of honey that it checks any corruption and does not allow it to spread.”–Throughout history food preservation was a common practise. Indians, Romans and Chinese kept their meats sealed in honey from year to following year. Fully submerged meats remained free from spoilage and were delicious when finally eaten. Nuts and fruits maintained freshness and flavor for years and honeyed cakes were lush and long lasting.
If you are interested in giving honey preservation a try I would suggest trying nuts. Make sure your honey is raw and fully submerge the chosen nuts. Try your experiment often and compare your results!
Raw Milk
Link of info on where you can find milk in your local area
In other Countries
Many people don’t realize that raw milk has many benefits. It can make you healthier, help you grow properly, and it contains many of the vitamins and enzymes you need to live a healthy life.
Raw milk is rich in enzymes and contains all 22 of the essential amino acids, the building blocks of life1, including phosphate. Phosphate is essential for the absorption of calcium and is plentifully present in raw milk but is completely destroyed by pasteurization. Prosphatase is an essential agent to the proper development of a strong skeletal structure. The enzyme lipase is also present in raw milk. Lipase aids in the digestion of fats. It is destroyed by pasteurization as well. 2. Lactase, an enzyme that helps with milk digestion and in the digestion of lactose, is in raw milk3. “; Raw milk is also an excellent source of vitamins particularly vitamin B12, a necessary vitamin that is difficult to find in non-meat sources1. Johns Hopkins University and the University of Maryland found that raw milk contains 2 1/2 times more of the enzyme lgG than pasteurized milk. This important enzyme inhibits rotavirus organisms that cause diarrhea in infants. Natural vitamin C is 33% higher in fresh raw milk than in pasteurized milk 2. Many people don’t realize that vitamin A, vitamin B, vitamin C, and enzyme inhibitors that kill pathogens are all destroyed by pasteurization. 2 Francis Pottenger, M.D. proved that raw milk reversed scurvy. Raw milk naturally has enzyme-based pathogen killers. These enzymes include lactoferrin, xanthine, oxidase, lactoperoxidase, lysozyme and nisin. Research has shown that when pathogens were added to raw milk they would not grow. The salmonella could not be found after less than 24 hours. The listeria and the E. Coli would not grow either.3 Thus, research has shown that raw milk contains enzymes and antibodies that make milk actually less susceptible to bacterial contamination. Dr. Crew used raw milk therapy on people with advanced cases of pulmonary tuberculosis and they improved rapidly. John Fowler M.D., Worcester Massachusetts, reported relief of muscle cramps in pregnancy. He said that raw milk therapy was very effective, and in no instance where used faithfully, were the muscle cramps in pregnant women a cause of discomfort.
1.Anna Soref:
2. William Campbell Douglass, Jr., M.D. & Vonderplanitz, Scientist/Nutrionist
3. Mark McAfee: Founder, Organic Pastures, The Safety of Raw Milk
A lot of people find that raw milk helps them lower weight and blood pressure. One patient went from 325 lbs. to 284 lbs. in two weeks on two qts. of raw milk a day and her blood pressure was reduced from 220 to 170. The worst case of psoriasis Dr. William Douglass had ever seen was when a boy came in and he was covered from head to toe with scales. They put him on a raw milk diet and in less than a month he had skin like a baby’s. Many people are realizing that raw milk has many benefits. Raw milk contains the essential vitamins, enzymes, and amino acids. Raw milk has been a part of our diet all through the millennia and it has just been these last 100 years that we have pasteurized milk. What a coincidence that now we as a nation are sicker than ever. Pasteurization is just an excuse for the sale of dirty milk, it may be used to mask low quality milk. Pasteurization promotes carelessness. People are now realizing that raw milk is now good for you.
Raw milk vs. Pasteurized milk
PROTEIN 100% available, all 22 amino acids, including 8 that are essential. Protein-lysine and tyrosine are altered by heat with serious loss of metabolic availability. This results in making the whole protein complex less available for tissue repair and rebuilding
3) Fats: (research studies indicate that fats are necessary to metabolize protein and calcium. All natural protein-bearing foods contain fats.)
All 18 fatty acids metabolically available, both saturated and unsaturated fats. Altered by heat, especially the 10 essential unsaturated fats.
4) Vitamins: All 100% available Among the fat-soluble vitamins, some are classed as unstable and therefore a loss is caused by eating above blood temperature. This loss Vitamin A, D, E and F can run as high as 66%. Vitamin C loss usually exceeds 50%. Losses on water-soluble vitamins are affected by heat and can run from 38% to 80%.
5) Carbohydrates: Easily utilized in metabolism. Still associated naturally with elements. Tests indicate that heat has made some changes making elements less available metabolically.
6) Minerals: All 100% metabolically available. Major mineral components are calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur. Vital trace minerals, all 24 or more, 100% available. Calcium is altered by heat and loss in metabolism may run 50% or more, depending on pasteurization temperature. Losses in other essential minerals, because one mineral usually acts synergistically with another element There is a loss of enzymes that serve as leaders in assimilation minerals.
Colorectal cancer –Dairy Consumption Protection
Colorectal cancer is the 3rd most common type of cancer worldwide with about 1.2 million new cases diagnosed in 2008 accounting for 9.7% of all cancers (Ferlay and others 2010). An increased consumption of milk or dairy products is associated with a significant reduction in colon cancer (Elwood and others 2008). Cho and others (2004a) conducted a large pooled analysis of data from 10 cohorts (n = 534, 536) from 5 countries and found 4992 individuals diagnosed with colorectal cancer at follow-up. Individuals who consumed more than a glass of milk (≥250 g)/d had a 15% reduced risk of developing colorectal cancer (relative risk 0.85, 95% CI 0.78 to 0.94), compared to those who consumed <70 g/d. Several mechanisms may explain a protective effect of dairy foods on colorectal cancer risk (Norat and Riboli 2003; Larsson and others 2005).
The results of the large prospective cohort study showed as inverse association of cancers of the digestive system with dairy food and calcium in both men and women, especially with colorectal cancer (Park and others 2009). A variety of studies (epidemiological, animal, laboratory, and clinical trials) indicate that higher ingestions of calcium and/or dairy foods reduce the risk of colon cancer (Cho and others 2004a; Chan and Giovannucci 2010). Calcium intakes of 1200 to 1500 mg/d, or 4 servings of dairy products per day, seem to be the most protective against colon cancer [F2](Holick 2008). Dairy products are one of the main dietary sources of calcium, which has been hypothesized to prevent colon cancer by binding secondary bile acids and ionized fatty acids and thus reducing their proliferative effects in the colonic epithelium (Govers and van der Meet 1993). In addition, it has been shown that calcium can influence multiple intracellular pathways that lead to differentiation in normal cells and apoptosis in transformed cells (Newmark and others 1984; Lamprecht and Lipkin 2001; Fedirko and others 2009) and that calcium can reduce the number of mutations in the K-ras gene in rat colorectal neoplasms (Llor and others 1991; Aune and others 2012).
Several clinical trials have reported reduced cell proliferation in the colon and rectum with intake of calcium and dairy products[F3] (Holt and others 1998; Karagas and others 1998; Holt and others 2001; Ahearn and others 2011). Pooled data of dairy product intake from 10 cohort studies demonstrated a 12% reduction in colon cancer risk with each 500 mL increase in milk intake. There was 17% reduction in colorectal cancer incidence with the ingestion of Ricotta cheese greater than 25 mg/d (Cho and others 2004a, b). Epidemiologic intake and intervention studies have shown that calcium administration lowers colorectal adenomatous polyps as well as cancer rates and this effect may be prolonged (Holt 2008). Furthermore, the results of a case-control study in New Zealand revealed that daily consumption of milk in childhood may reduce colorectal cancer incidence, possibly by the action of calcium on the development of adenoma. Participation in school milk programs was associated with a 2.1% reduction in the odds ratio for colorectal cancer for every 100 half-pint bottles drunk (1 half-pint bottle = 284 mL) (Cox and Sneyd 2011).
Most evidence suggests that the effect of calcium is dependent or partially related to simultaneous vitamin D intake. Vitamin D may also reduce colon cancer risk independent of the presence of increased amounts of calcium or dairy products in the diet (Holt 2008). Vitamin D modulates the effects of calcium on colorectal carcinogenesis (Mizoue and others 2008). The results of a large-scale case-control study among a Japanese population found inverse associations of dietary calcium and vitamin D with colorectal cancer risk that demonstrated dietary modification to increase calcium intake while maintaining adequate vitamin D status through diet and moderate sun exposure had large potential in the prevention of colorectal cancer among Japanese adults (Mizoue and others 2008).
Some fat components of dairy products, including CLA and butyric acid (Liew and others 1995), have been proved to be protective in experimental studies (Hague and Paraskeva 1995; Parodi 1997). The results of a Cohort study in Swedish women showed the women who consumed ≥4 servings of high-fat dairy foods per day (including whole milk, full-fat cultured milk, cheese, cream, sour cream, and butter) had a multivariate rate ratio of colorectal cancer of 0.59 (95% CI: 0.44, 0.79; P for trend = 0.002) when compared to the women who consumed <1 serving/d. Each increment of 2 servings of high-fat dairy foods per day corresponded to a 13% reduction in the risk of colorectal cancer (multivariate rate ratio: 0.87; 95% CI: 0.78, 0.96) (Larsson and others 2005).
Casein, which makes up nearly 80% of the protein in cow milk, has been demonstrated to have anticarcinogenic properties (Goeptar and others 1997). Casein may protect against colon cancer by inhibition of enzymes that are produced by intestinal bacteria and are responsible for deconjugation of procarcinogenic glucuronides to carcinogens. Moreover, casein protects also against colon cancer by its effect on the immune system, especially by its ability to simulate phagocytic activities and increase lymphocytes (Parodi 1998). Other researchers suggest that the molecular structure of casein contributes to its anticarcinogenic properties (MacDonald and others 1994). Moreover, researchers in Australia reported decreased levels of aberrant crypt foci, precancer markers, in the proximal colon of rats fed whey protein concentrate and treated with a chemical carcinogen (Belobrajdic and others 2003).
27 Additional Reasons To Use And Store Salt
Salt Value In Health
On the other hand, salt/sodium is vital to keep our bodies functioning normally. It is a main component of the extracellular fluids in the body and is important for regulating hydration and other body functions such as the transmission of nerve impulses and the contraction and relaxation of muscles.
How Much Salt Is Needed For Survival And Why?
For most of us, the amount of salt needed to stay healthy can be found in processed, packaged or canned foods. Let us hope that we have stored enough of these foods – especially the canned items – that we will never need to worry about adding more.
Which leads me to the next point: what are the uses of salt in an emergency situation?
Tips for SaltUsage:
1. Preserving meat, fish and game that is caught in the wild
2. Providing the nominal amount of dietary sodium once the canned and processed foods are gone
3. Taste enhancement (perhaps this should be number one!)
4. As a natural cleaner
5. First aid & personal care (i.e bee stings,mosquito bites, gargle for sore throats, teeth cleaning)
Having gone most of my adult life avoiding salt, coming to terms with adding salt to my survival pantry was true mind-shift. Not only is there a physiological need for our bodies to ingest salt in one form or another, but there are a multitude of other uses aside from food enhancement and food preservation.
What are some of those uses? This week I am sharing some non-conventional uses of salt compiled by my colleague ‘Above Average’ Joe at
Salt has been an integral part of civilization dating back as far as 6050 B.C. It has been such an important element of life that it has been the subject of many stories, fables and folktales and is frequently referenced in fairy tales.
It served as currency at various times and places, and it has even been the cause of bitter warfare. Offering bread and salt to visitors, in many cultures, is traditional etiquette.
Aside from all of the uses that salt performs in terms of baking, food flavor and food preservation, salt has a number of other uses that you may never have thought of.
Remove Rust
Make a paste using 6 tablespoons of salt and 2 tablespoons lemon juice. Apply paste to rusted area with a dry cloth and rub. Rinse thoroughly and dry.
Perk Up Coffee Flavor
Add a pinch of Salt to the coffee in the basket of your coffeemaker. This will improve the coffee’s flavor by helping to remove some of the acid taste.
Dispose of Disposal Odor
To help remove odors from garbage disposals, pour 1/2 cup of Salt directly into the garbage disposal. By running the disposal following manufacturer’s directions, you’ll send those odors down the drain.
Eliminate Fish Odors
Removing fish odor from your hands is simple with Salt. Just rub your hands with a lemon wedge dipped in salt, then rinse with water.
Cut Cutting Board Odors
To help cut odors off of your wooden cutting board, simply pour a generous amount of Salt directly on the board. Rub lightly with a damp cloth. Wash in warm, sudsy water.
Soothe Sore Throats
To alleviate the discomfort of a mild sore throat, gargle several times daily with a mixture of 1/4 teaspoon Salt and 1/2 cup warm water*. It’s like taking a liquid lozenge.
Treat your Tootsie’s
To prepare a salt water bath, pour 6 quarts (1-1/2 gallons) warm water in a large basin. Mix in 1/4 cup Salt and 1/4 cup baking soda. Soak feet for up to 15 minutes.
Boiling Water
Salt added to water makes the water boil at a higher temperature, thus reducing cooking time (it does not make the water boil faster).
Testing egg freshness
Place the egg in a cup of water to which two teaspoonful’s of salt has been added. A fresh egg sinks; if it floats, toss it.
Cleaning greasy pans
The greasiest iron pan will wash easily if you use a little salt in it and wipe with paper towels.
Cleaning stained cups
Rubbing with salt will remove stubborn tea or coffee stains from cups.
Save the bottom of your oven
If a pie or casserole bubbles over in the oven, put a handful of salt on top of the spill. It won’t smoke and smell, and it will bake into a crust that makes the baked-on mess much easier to clean when it has cooled.
Fend Off Fire From A Rogue BBQ
Toss a bit of salt on flames from food dripping in barbecue grills to reduce the flames and calm the smoke without cooling the coals (like water does).
Removing pinfeathers
To remove pinfeathers easily from a chicken, rub the chicken skin with salt first.
Preventing mold
To prevent mold on cheese, wrap it in a cloth dampened with saltwater before refrigerating.
Keeping milk fresh
Adding a pinch of salt to milk will keep it fresh longer.
Scaling fish
Soak fish in salt water before descaling; the scales will come off easier.
Non-stick pancakes
Rub salt on your pancake griddle and your flapjacks won’t stick.
Keeping cut flowers fresh
A dash of salt added to the water in a flower vase will keep cut flowers fresh longer.
Keeping patios weed-free
If weeds or unwanted grass come up between patio bricks or blocks, carefully spread salt between the bricks and blocks, then sprinkle with water or wait for rain to wet it down.
Killing poison ivy
Mix three pounds of salt with a gallon of soapy water and apply to leaves and stems with a sprayer.
Deodorizing shoes
Sprinkling a little salt in canvas shoes occasionally will take up the moisture and help remove odors.
Relieving bee stings
If stung, immediately wet the spot and cover with salt to relieve the pain.
Deter ants
Sprinkle salt at doorways, window sills and anywhere else ants sneak into your house. Ants don’t like to walk on salt.
Clean teeth
Use one part fine salt to two parts baking soda–dip your toothbrush in the mix and brush as usual.
Melt snow and ice
Sprinkle salt on snow or ice to melt away.
Removing soot
Occasionally throw a handful of salt on the flames in your fireplace; it will help loosen soot from the chimney and salt makes a bright yellow flame.
The term “worth one’s weight in salt” means that a person is effective and efficient or deserving of one’s pay.
About Joe
A little about me (‘Above Average’ Joe): I am just an average guy with a passion for learning. .I am excited to share the things I learn with you but I am most interested in learning from you. Survival Life is more than just one man. It is a growing and living community of individuals; all with the desire to be prepared to survive and thrive no matter what this world throws at us. I want to welcome you to the Survival Lifecommunity and look forward to growing with you! Thank you, Gaye, for inviting me to share the Survival Life with your readers!
Now granted, some of these uses are handy dandy but not applicable to survival. Still, as Joe has demonstrated, there are a ton of day to day uses for salt that will make our lives easier if not more pleasant.
I checked a number of sources and the consensus is that you should store 5 to 10 pounds of salt per person as a one year supply. This seems like a lot to me but, given that salt is so cheap, there is no harm in stocking some for emergency purposes. And now that I think about it, with so many uses, I would recommend storing a bit more for use as barter currency.
The other thing worth mentioning is that salt is easy to store. You can use Mylar bags, buckets or even re-processed jars or soda bottles. Just remember that you should not use an oxygen absorber because if you do, the salt will turn in to a solid brick!
Silver nanoparticles induce premutagenic DNA oxidation that can be prevented by phytochemicals from Gentiana asclepiadea.
Mutagenesis. 2012 Nov;27(6):759-69
Authors: Hudecová A, Kusznierewicz B, Rundén-Pran E, Magdolenová Z, Hasplová K, Rinna A, Fjellsbø LM, Kruszewski M, Lankoff A, Sandberg WJ, Refsnes M, Skuland T, Schwarze P, Brunborg G, Bjøras M, Collins A, Miadoková E, Gálová E, Dusinská M
Among nanomaterials, silver nanoparticles (AgNPs) have the broadest and most commercial applications due to their antibacterial properties, highlighting the need for exploring their potential toxicity and underlying mechanisms of action. Our main aim was to investigate whether AgNPs exert toxicity by inducing oxidative damage to DNA in human kidney HEK 293 cells. In addition, we tested whether this damage could be counteracted by plant extracts containing phytochemicals such as swertiamarin, mangiferin [F4]and homoorientin[F5] with high antioxidant abilities. We show that AgNPs (20 nm) are taken up by cells and localised in vacuoles and cytoplasm. Exposure to 1, 25 or 100 µg/ml AgNPs leads to a significant dose-dependent increase in oxidised DNA base lesions (8-oxo-7,8-dihydroguanine or 8-oxoG) detected by the comet assay after incubation of nucleoids with 8-oxoG DNA glycosylase. Oxidised DNA base lesions and strand breaks caused by AgNPs were diminished by aqueous and methanolic extracts from both haulm and flower of Gentiana asclepiadea.—PMID: 22940646 [PubMed – indexed for MEDLINE]
Special Comment for thos who are using nano particles of silver you may want to encourage the usage of these plants as teas t remove any excess build up in the cells of silver—nano particles of any metal can be a causative issue with cell death and the restriction of cellular function-so if you utilize these metals/minerals in your system then utilize these herbs as well in reducing the load on the cells—you are as well being loaded with nano particles from the sky —so keep that in mind as well
[I1]Hygroscopy is the ability of a substance to attract and hold water molecules from the surrounding environment. This is achieved through either absorption or adsorption with the absorbing or adsorbing material becoming physically “changed” somewhat, by an increase in volume, stickiness, or other physical characteristic of the material, as water molecules become “suspended” between the material’s molecules in the process
[F2]Dairy Products==Unpasteurized milk—Yogurt-Buttermilk-Kefir—Muslanka-Cottage cheese-riccotta cheese-sour cream—Ice cream made with any of these products
[F3]See Above Comment
[F4]An antioxidant xanthone from mangos
[F5]A flavone that is derived frm passion flower-chaste tree-
Show of The Month May 25 2013
Nanoparticles and Magnetic Current Used to Damage Cancerous Cells in Mice
Using Gold Nanoparticles to Hit Cancer Where It Hurts
Wound-healing potential of an ethanol extract of Carica papaya (Caricaceae) seeds.
The Vaccine Hoax is Over. Documents from UK reveal 30 Years of Coverup
Milk –Breast Cancer Remedy
Promotion of hair growth by Rosmarinus officinalis leaf extract.
Table Reference Of AntiCancer effects of Milk
Nanoparticles and Magnetic Current Used to Damage Cancerous Cells in Mice
Mar. 27, 2012 — Using nanoparticles and alternating magnetic fields, University of Georgia scientists have found that head and neck cancerous tumor cells in mice can be killed in half an hour without harming healthy cells.—The findings, published recently in the journal Theranostics, mark the first time to the researchers’ knowledge this cancer type has been treated using magnetic iron oxide nanoparticle-induced hyperthermia, or above-normal body temperatures, in laboratory mice.–“We show that we can use a small concentration of nanoparticles to kill the cancer cells,” said Qun Zhao, lead author and assistant professor of physics in the Franklin College of Arts and Sciences. Researchers found that the treatment easily destroyed the cells of cancerous tumors that were composed entirely of a type of tissue that covers the surface of a body, which is also known as epithelium.—Several researchers around the globe are exploring the use of heated nanoparticles as a potential cancer treatment. Previous studies also have shown that high temperatures created by combining magnetic iron oxide nanoparticles with strong alternating magnetic currents can create enough heat to kill tumor cells. Zhao said he is optimistic about his findings, but explained that future studies will need to include larger animals before a human clinical trial could be considered.–For the experiment, researchers injected a tiny amount — a tenth of a teaspoon, or 0.5 milliliter — of nanoparticle solution directly into the tumor site. With the mouse relaxed under anesthesia, they placed the animal in a plastic tube wrapped with a wire coil that generated magnetic fields that alternated directions 100,000 times each second. The magnetic fields produced by the wire coil heated only the concentrated nanoparticles within the cancerous tumor and left the surrounding healthy cells and tissue unharmed.—Zhao said the study paves the way for additional research that might investigate how to use a biodegradable nanoparticle material similar to magnetic iron oxide for other roles in fighting cancer, such as carrying and delivering anti-cancer drugs to the tumor site.–“When the cancer cell is experiencing this heated environment, then it becomes more susceptible to drugs,” Zhao said.–Magnetic iron oxide nanoparticles could be useful in improving the contrast in magnetic resonance imaging at a cancer site, he said. In other words, the nanoparticles could help physicians detect cancer even if the cancer is not visible to the naked eye with an MRI scan.–“The reason I am interested in using these magnetic nanoparticles is because we hope to one day be able to offer diagnosis and therapeutics, or theranostics, using a single agent,” Zhao said.–The research was supported by a National Cancer Institute Head and Neck Specialized Program of Research Excellence at Emory University.–Story Source-The above story is reprinted from materials provided by University of Georgia. The original article was written by Kathleen Raven. –Journal Reference-Qun Zhao, Luning Wang, Rui Cheng, Leidong Mao, Robert D. Arnold, Elizabeth W. Howerth, Zhuo G. Chen, Simon Platt. Magnetic Nanoparticle-Based Hyperthermia for Head & Neck Cancer in Mouse Models. Theranostics, 2012; : 113 DOI: 10.7150/thno.3854
Using Gold Nanoparticles to Hit Cancer Where It Hurts
Feb. 18, 2010 — Taking gold nanoparticles to the cancer cell and hitting them with a laser has been shown to be a promising tool in fighting cancer, but what about cancers that occur in places where a laser light can’t reach? Scientists at the Georgia Institute of Technology have shown that by directing gold nanoparticles into the nuclei of cancer cells, they can not only prevent them from multiplying, but can kill them where they lurk.–The research appeared as a communication in the February 10 edition of the Journal of the American Chemical Society.–“We’ve developed a system that can kill cancer cells by shining light on gold nanoparticles, but what if the cancer is in a place where we can’t shine light on it? To fix that problem, we’ve decorated the gold with a chemical that brings it inside the nucleus of the cancer cell and stops it from dividing,”[F1] said Mostafa El-Sayed, Regents professor and director of the Laser Dynamics Laboratory at Georgia Tech.–Once the cell stops dividing, apoptosis sets in and kills the cell.–“In cancer, the nucleus divides much faster than that of a normal cell, so if we can stop it from dividing, we can stop the cancer,” said El-Sayed.–The team tested their hypothesis on cells harvested from cancer of the ear, nose and throat. They decorated the cells with an arginine-glycine-aspartic acide petipde (RGD) to bring the gold nano-particles into the cytoplasm of a cancer cell but not the healthy cells and a nuclear localization signal peptide (NLS) to bring it into the nucleus.—In previous work they showed that just bringing the gold into the cytoplasm does nothing. In this current study, they found that implanting the gold into the nucleus effectively kills the cell.–“The cell starts dividing and then it collapses,” said El-Sayed. “Once you have a cell with two nuclei, it dies.” The gold works by interfering with the cells’ DNA, he added. How that works exactly is the subject of a follow-up study.–“Previously, we’ve shown that we can bring gold nanoparticles into cancer cells and by shining a light on them, can kill the cells. Now we’ve shown that if we direct those gold nanoparticles into the nucleus, we can kill the cancer cells that are in spots we can’t hit with the light,” said El-Saye–Story Source-The above story is reprinted from materials provided by Georgia Institute of Technology. The original article was written by David Terraso. —Journal Reference–Bin Kang, Megan A. Mackey and Mostafa A. El-Sayed. Nuclear Targeting of Gold Nanoparticles in Cancer Cells Induces DNA Damage, Causing Cytokinesis Arrest and Apoptosis. Journal of the American Chemical Society, 2010; 132 (5): 1517 DOI: 10.1021/ja9102698
Wound-healing potential of an ethanol extract of Carica papaya (Caricaceae) seeds.
Int Wound J. 2012 Dec;9(6):650-5
Authors: Nayak BS, Ramdeen R, Adogwa A, Ramsubhag A, Marshall JR
Carica papaya L. (Linn) (Caricaceae) is traditionally used to treat various skin disorders, including wounds. It is widely used in developing countries as an effective and readily available treatment for various wounds, particularly burns. This study evaluated the wound-healing and antimicrobial activity of C. papaya seed extract. Ethanol extract of C. papaya seed (50 mg/kg/day) was evaluated for its wound-healing activity in Sprague-Dawley rats using excision wound model. Animals were randomly divided into four groups of six each (group 1 served as control, group 2 treated with papaya seed extract, group 3 treated with a standard drug mupirocin and papaya seed extract (1:1 ratio) and group 4 treated with a mupirocin ointment. Rate of wound contraction and hydroxyproline content were determined to assess the wound-healing activity of the seed extract. The group 2 animals showed a significant decrease in wound area of 89% over 13 days when compared with groups 1 (82%), 3 (86%) and 4 (84%) respectively. The hydroxyproline content was significantly higher with the granulation tissue obtained from group 2 animals which were treated with C. papaya seed extract. Histological analysis of granulation tissue of the group 2 animals showed the deposition of well-organized collagen. The extract exhibited antimicrobial activity against Salmonella choleraesuis and Staphylococcus aureus. Our results suggest that C. papaya promotes significant wound healing in rats and further evaluation for this activity in humans is suggested.—-PMID: 22296524 [PubMed – indexed for MEDLINE
Remedy Making—Take the papaya seed and mix it with a clear base alcohol( gin-vodka-tequila-rum) and portion this to a 2:1 or 3:1 ratio of alcohol to seed( 3 parts alcohol-1 part seed) blend in your home made extractor ( blender or mason jar bottle I show on the tube ) —when done extracting filter through a handkerchief —and pour into glass—andnowyou have a healant as needed
The Vaccine Hoax is Over. Documents from UK reveal 30 Years of Coverup
VaccinationVaccination Hoax is overVaccines
Andrew Baker ( FFN),- Freedom of Information Act in the UK filed by a doctor there has revealed 30 years of secret official documents showing that government experts have
1. Known the vaccines don’t work
2. Known they cause the diseases they are supposed to prevent
3. Known they are a hazard to children
4. Colluded to lie to the public
5. Worked to prevent safety studies
Those are the same vaccines that are mandated to children in the US.
Educated parents can either get their children out of harm’s way or continue living inside one of the largest most evil lies in history, that vaccines – full of heavy metals, viral diseases, mycoplasma, fecal material, DNA fragments from other species, formaldehyde, polysorbate 80 (a sterilizing agent) – are a miracle of modern medicine.—Freedom of Information Act filed in the US with the CDC by a doctor with an autistic son, seeking information on what the CDC knows about the dangers of vaccines, had by law to be responded to in 20 days. Nearly 7 years later, the doctor went to court and the CDC argued it does not have to turn over documents[F2]. A judge ordered the CDC to turn over the documents on September 30th, 2011.—-On October 26, 2011, a Denver Post editorial expressed shock that the Obama administration, after promising to be especially transparent, was proposing changes to the Freedom of Information Act that would allow it to go beyond declaring some documents secret and to actually allow government agencies (such as the CDC) to declare some document “non-existent[F3].”—–Simultaneous to this on-going massive CDC cover up involving its primary “health” not recommendation but MANDATE for American children, the CDC is in deep trouble over its decades of covering up the damaging effects of fluoride and affecting the lives of all Americans, especially children and the immune compromised. Lawsuits are being prepared. Children are ingesting 3-4 times more fluoride by body weight as adults and “[t]he sheer number of potentially harmed citizens — persons with dental fluorosis, kidney patients tipped into needing dialysis, diabetics, thyroid patients, etc — numbers in the millions.”—The CDC is obviously acting against the health of the American people. But the threat to the lives of the American people posed by the CDC’s behavior does not stop there. It participated in designed pandemic laws that are on the books in every state in the US, which arrange for the government to use military to force unknown, untested vaccines, drugs, chemicals, and “medical” treatments on the entire country if it declares a pandemic emergency.
The CDC’s credibility in declaring such a pandemic emergency is non-existent, again based on Freedom of Information Act. For in 2009, after the CDC had declared the H1N1 “pandemic,” the CDC refused to respond to Freedom of Information Act filed by CBS News and the CDC also attempted to block their investigation. What the CDC was hiding was its part in one of the largest medical scandals in history, putting out wildly exaggerated data on what it claimed were H1N1 cases, and by doing so, created the false impression of a “pandemic” in the US.—The CDC was also covering up financial scandal to rival the bailout since the vaccines for the false pandemic cost the US billions. And worse, the CDC put pregnant women first in line for an untested vaccine with a sterilizing agent, polysorbate 80, in it. Thanks to the CDC, “the number of vaccine-related “fetal demise” reports increased by 2,440 percent in 2009 compared to previous years, which is even more shocking than the miscarriage statistic [700% increase].—-The exposure of the vaccine hoax is running neck and neck with the much older hoax of a deadly 1918-19 flu. It was aspirin that killed people in 1918-19, not a pandemic flu. It was the greatest industrial catastrophe in human history with 20-50 million people dying but it was blamed on a flu. The beginning of the drug industry began with that success (and Monsanto was part of it). The flu myth was used by George Bush to threaten the world with “another pandemic flu that could kill millions” – a terror tactic to get pandemic laws on the books in every state and worldwide. Then the CDC used hoax of the pandemic hoax to create terror over H1N1 and to push deadly vaccines on the public, killing thousands of unborn children and others. (CDC will not release the data and continues to push the same vaccine.)
The hoax of the vaccine schedule is over, exposed by FOIAs in the UK.
The hoax of the CDC’s interest in children’s lives has been exposed by its refusal to respond to a doctor’s FOIAs around its knowledge of vaccine dangers.
The 1918-19 pandemic hoax has been exposed by Dr. Karen Starko’s work on aspirin’s role in killing people.
And despite refusing to respond to FOIAS, the CDC’s scandalous hoax of a 2009 flu pandemic and its part in creating it, was exposed by CBS NEWS.
And the Obama administration, in attempting to salvage the last vestige of secrecy around what is really happening with vaccines, by declaring agency documents non-existent, has made its claim of transparency, non-existent.
But pandemic laws arranging for unknown vaccines to be forced on the entire country are still in place with HHS creating a vaccine mixture that should never be used on anyone and all liability for vaccines having been removed. Meanwhile, a Canadian study has just proven that the flu vaccine containing the H1N1 vaccine which kills babies in utero, actually increases the risk of serious pandemic flu.—Americans who have been duped into submitting their children to the CDC’s deadly vaccines, have a means to respond now. People from every walk of life and every organization, must
1. take the information from the UK FOIAs exposing 30 years of vaccine lies, the refusal of the CDC to provide any information on what it knows about those lies, and the Obama Administration’s efforts to hide the CDC’s awareness of those lies, and go to their state legislatures, demand the immediate nullification of the CDC vaccine schedule and the pandemic laws.
2. inform every vet. active duty military person, law enforcement people, DHS agents and medical personnel they know, of the vaccine hoax, for their families are deeply threatened, too, but they may not be aware of it or that they have been folded into agency structures by the pharmaceutical industry (indistinguishable from the bankers and oil companies) that would make them agents of death for their country with the declaration of a “pandemic” emergency or “bio-terrorist” attack. It is completely clear now that he terrorism/bioterrorism structures are scams so that any actions taken to “protect” this country using those laws would in fact be what threatens the existence of Americans.
It was aspirin that killed millions in 1918-19. Now it is mandated and unknown, untested vaccines with banned adjuvants in them that threaten the country with millions of deaths. [F4] At the same time, the CDC is holding 500,000 mega-coffins, built to be incinerated, on its property outside Atlanta. Not to put to fine a point on this, but it’s clear now that the CDC should not be involved in any way with public health.—Thanks to the Freedom of Information Act (FOIA), we know that vaccines are not a miracle of modern medicine. Any medical or government authority which insists vaccines prevent diseases is either ignorant of government documents (and endless studies) revealing the exact opposite or of the CDC’s attempts to hide the truth about vaccines from the public, or means harm to the public.
Milk –Breast Cancer Remedy—
Breast cancer
Breast cancer is the most common cancer with an expected 1.4 million females being diagnosed with breast cancer in 2010 (Dong and others 2011; Duarte and others 2011). Experimental studies in animals and in vitro have shown protective effects of CLA against carcinogenesis in the mammary gland, potentially by inhibiting the cyclooxygenase-2 or the lipo-oxygenase pathway or by inducing the expression of apoptotic genes (Kelley and others 2007). In the Nurses’ Health Study II (Cho and others 2003), women with a high consumption of low-fat dairy products during their premenopausal years had a nonsignificant negative association with breast cancer risk. The findings of a meta-analysis of prospective cohort studies indicated that low-fat, but not high-fat, dairy consumption is associated with a reduced risk of breast cancer and is broadly in line with current evidence (Dong and others 2011).
Calcium intake has been inversely correlated with reducing the risk of breast cancer in some prospective studies (Knekt and others 1996; McCullough and others 2005). The finding of a population-based prospective cohort study showed a negative association between pre- and postmenopausal breast cancer risk and calcium intake. The results also demonstrated a 50% decreased risk for premenopausal breast cancer among women consuming 25 g of white cheese per day compared to women consuming less than 6 g/d (Hjartåker and others 2010). Calcium may exert its anticarcinogenic properties through several mechanisms: a) decreasing cell proliferation and inducing differentiation of mammary cells (Cui and Rohan 2006), b) probably binding and neutralizing fatty acids and mutagenic bile acids (Parodi 2005), and c) decreasing fat-induced epithelial hyperproliferation in rodent mammary glands.—-Metabolically, calcium is closely related to vitamin D, which also has been shown to influence breast carcinogenesis, and it has been suggested that some of the anticarcinogenic effect of calcium may be mediated through vitamin D (Cui and Rohan -). For instance, calcium may play an important role in 1, 25(OH)2D (the active form of vitamin D) induced apoptosis (Sergeev 2005). A recent meta-analysis has provided evidence that vitamin D and calcium intakes protect against breast cancer, particularly in premenopausal women (Chen and others 2010). The results of a large cohort study showed women with the highest intake of dietary calcium (>1250 mg/d) were at a lower risk of breast cancer than those reporting ≤500 mg/d [RR, 0.80; 95% confidence interval (95% CI), 0.67 to 0.95; P = 0.02] (McCullough and others 2005). The results of latter study support the theory that dietary calcium and/or some other components in dairy products may reduce the risk of postmenopausal breast cancer.—-Proteins and peptides existing in milk have been reported to be cancer preventive agents (Knekt and others 1996; Tsuda and others 2000; Wakabayashi and others 2006; Rodrigues and others 2008). For example, lactoferrin (LF) that is also known for its inhibitory action on cell proliferation as well as for its anti-inflammatory and antioxidant abilities (Tsuda and others 2002; Ward and others 2005; Rodrigues and others 2008; Iigo and others 2009. LF is an iron-binding glycoprotein from the transferrin family. In vivo studies showed that oral administration of bovine LF to rodents significantly reduces chemically induced carcinogenesis in different organs (breast, esophagus, tongue, lung, liver, colon, and bladder) and inhibits angiogenesis (Tsuda and others 2002; Iigo and others 2009). Although the mechanisms of LF action are still not fully understood, there is evidence representing its ability to interact with some receptors, as well as to modulate genetic expression of several molecules that are vital to the cell cycle and apoptosis machinery.
Promotion of hair growth by Rosmarinus officinalis leaf extract.
Phytother Res. 2013 Feb;27(2):212-7
Authors: Murata K, Noguchi K, Kondo M, Onishi M, Watanabe N, Okamura K, Matsuda H
Topical administration of Rosmarinus officinalis leaf extract (RO-ext, 2 mg/day/mouse) improved hair regrowth in C57BL/6NCrSlc mice that experienced hair regrowth interruption induced by testosterone treatment. In addition, RO-ext promoted hair growth in C3H/He mice that had their dorsal areas shaved. To investigate the antiandrogenic activity mechanism of RO-ext, we focused on inhibition of testosterone 5α-reductase, which is well recognized as one of the most effective strategies for the treatment of androgenic alopecia. RO-ext showed inhibitory activity of 82.4% and 94.6% at 200 and 500 µg/mL, respectively. As an active constituent of 5α-reductase inhibition, 12-methoxycarnosic acid was identified with activity-guided fractionation. In addition, the extract of R. officinalis and 12-methoxycarnosic acid inhibited androgen-dependent proliferation of LNCaP cells as 64.5% and 66.7% at 5 µg/mL and 5 μM, respectively. These results suggest that they inhibit the binding of dihydrotestosterone to androgen receptors. Consequently, RO-ext is a promising crude drug for hair growth.—PMID: 22517595 [PubMed – indexed for MEDLINE
Table Reference Of AntiCancer effects of Milk ( real Milk Upasteurized)
Table 1. Selected publications on cancer prevention of indigenous compounds of milk and milk product
Type of cancer
Type of product
Women and men who consumed ≥2 servings of cultured milk per day had a 38% lower risk of bladder cancer than did those who never consumed cultured milk.
Cultured milk
A significantly (53%) decreased risk of death due to bladder cancer among Japanese men and women who consumed milk almost every day in comparison with those who consumed 2 servings milk/month.
Protective effect of natural fermented milk (NFM) containing Lactobacillus spp. and Bifidobacterium spp. against cancer of the liver.
Fermented milk
Regular daily consumption of milk in childhood may reduce colorectal cancer incidence. Participation in school milk programs in New Zealand was associated with a 2.1% reduction (95% C I: 0 .7, 3. 5) in the odds ratio for colorectal cancer for every 100 half-pint bottles drunk (1 half-pint bottle = 284 mL).
Milk and dairy foods
Swedish women who consumed ≥4 servings of high-fat dairy foods per day (including whole milk, full-fat cultured milk, cheese, cream, sour cream, and butter) had a multivariate rate ratio of colorectal cancer of 0.59 (95% CI: 0.44, 0.79; P for trend = 0.002) when compared with the women who consumed <1 serving per day. Each increment of 2 servings of high-fat dairy foods per day corresponded to a 13% reduction in the risk of colorectal cancer.
Dairy foods
The reduced risk was most pronounced at the higher levels of intake (equivalent to 2–3 glasses of milk per day).
Consumption of less than a quarter of a glass of milk every day had 15% more risk of colorectal cancer than those who consumed ≥1 glass of milk a day.
12% reduction in colon cancer risk with each 500-mL increase in milk intake.
17% reduction in colorectal cancer incidence with the ingestion of ricotta cheese greater than 25 mg per day.
Ricotta cheese
The probiotic strains of E. faecium RM11 and L. fermentum RM28 also triggered antiproliferation of colon cancer cells at the rates of 21% to 29% and 22% to 29%, respectively.
Fermented dairy milks
Each increment of 2 servings of high-fat dairy foods per day corresponded to a 13% reduction in the risk of colorectal cancer (multivariate rate ratio: 0.87; 95% CI: 0.78, 0.96).
High-fat dairy foods
Consumption of more than a glass of milk (≥250 g) per day had a 15% reduced risk of developing colorectal cancer (relative risk 0.85, 95% CI 0.78 to 0.94), compared to those who consumed <70 g/d.
Calcium intakes of 1200 to 1500 mg/d, or 4 servings of dairy per day, seem to be the most protective against colon cancer.
Dairy products
A 50% decreased risk for premenopausal breast cancer among women consuming 25 g of white cheese per day compared to women consuming less than 6 g/d. In the analysis, corrected for measurement errors, an increase of 5 g cheese decreased the risk 24%.
Women with the highest intake of dietary calcium (>1250 mg/d) were at a lower risk of breast cancer than those reporting ≤500 mg/d.
Dietary calcium
[F1]Nanoparticles stop any cell replication or cellular respiration
[F4]And I would question this finding as well —if they are using adjuvants now they may have then as well or a solution that people had reacted to

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