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    Heart Of Life RECIPE
    A merry heart doeth good like medicine….Guard well thy heart for from it flows the wellsprings of life…no truer words have been spoken…yet today people are having heart illnesses from a country that at one time never had this issue. That in 1930 when a german doctor came to the USA with his electrocardiogram, the medical field told him” find another line of work” To a point today we are having open heart surgery, and giving people drugs that are totally unnecessary GET RID OF SUGAR, processed pasteurized, and packaged. What has been found out that sugar causes all the issues that are problematic to the arteries , as well blood vessels, pancreas, thyroid , and feed a host of fungus yeast and cancer. This impacts the heart as well, the one thing sugar will do is convert into a fat that will cause inflammation, and blockages in the arterial walls, and eventually target the heart. What can we do to avoid the “MEDICAL MANIA” on cutting you open, or hooking you on a drug. Does diet play a role? does life styles? does emotional, or spiritual issues play a role? the answer is yes but maybe in not the way you may think. Eating foods that are fat free will actually make your heart weaker, and less effective, you need cholesterol, but where cholesterol can be a factor is if cholesterol starts to break down, there are things to take as a preventative to keep cholesterol flowing and to be utilized as it should, such as bay leaf, rosemary, thyme, oregano, sage, vitamin E ( soy free) l carnitine, egg yolk lecithin, beta carotene, alpha lipoic acid, CQ10, garlic , ginger, black and red peppers, teas such as a green tea, hawthorn berry, red wines, proline, taurine, arginine, and again taking in things that are chemical or hormonal free. Foods that can also support the heart are Butter, Olive oils, Safflower oils Walnut oils, Sesame oils ( unroasted ) Coconut oils, wheat germ oil, lean grass fed meats, pineapple, papaya, apple, walnuts, cocoa, tomato, parsley and vegetable high in vitamin C and beta carotene, B vitmains in particular B1, B6, B12, and folic acid and Biotin and inositol, the B vitamins as well as antioxidants and aminos are all key to the well being of the heart. Minerals that are essential are magnesium, selenium, potassium, silicon, zinc, calcium and copper. so as you can see a good majority of things are already out, where you can purchase or have access to that can keep you from heart are some recipes that might be useful in keeping a healthy heart: Take 200 mgs of magnesium with 200 mgs of potasium with taurine, this will strenghten the heart muscles, another recipe is to take green tea and rosemary with thyme, and make a tea of it, this will regulate heart pressure, enhance the ability of keeping things from not sticking. and keep a healthy heart pumping regular, another recipe is take bay leaf and ginger and hawthorn berry as a tea or even to cook with garlic ginger and red pepper, these are both beneficial to help the cholesterol from breaking down and creating a free radical. Now another tidbit of cholesterol, it actually protects the blood vessel and assist in insulating the walls especially if there are any bio markers indicating a damaged blood vessel. It’s when the Cholesterol breaks down that is the problem with cholesterol. the arterial damages are the real problem that arises.So hear you might want to keep these particualr foods or supplements on the high end of your diet. Olive oil wheat germ oil, safflower oil, garlic, wine, onion, pineapple. apple, papaya, and specific herbs. here is another recipe for you that will keep circulation and arterial health up. take a bottle that is empty, pour in half of wheat germ oil and olive oil, in the empty bottle, and then shake and use 1 – 3 teaspoons a day. or you can take Walnut oil and cq10 and l carnitine and mix that in butter, and then spread that on your oatmeal or rye bread( soy free) another recipe is to take yogurt with fat and add to it folic acid, b6, b12, and biotin and B1, this will increase the bioavailability of the B vitamins and they will reduce homocysteine, increase cellular energy for the heart as well as muscle output for the heart you can substitute kefir for yogurt. you can take butter and put in Cq10 and red pepper or an extract of rosemary, sage, thyme, or bay leaf. this will make the butter rich in antioxidants and increase the effect of butter which has vitamin e, omega 3, vitamin d and CLA in it. you can have wine with your grass fed meat which has antioxidant levels from the wine to protect the heart and a 16:1 ratio of omega 3’s in the meat ( higher then fish) So as you can see, your heart has all the things it needs, to be physically fit and Drug free. SUGAR is the Killer here, and SO is SOY, and Canola. Sugar causes an excess of fats ( bad fats) to accumulate in the arteries, and increases the inflammation in the arterial walls. SOY depletes the body of vital minerals that keep the heart healthy, such as magnesium and B12 and vitamin E.( and aspartame = cellular death) so as you can see everything that is here, and has already been here works, it’s when the petro chemical companies and the pharmaceutical companies got involved , that is when the health issues became a problem. when chemicals were substituted for food, example fruit sugars for white sugar and then finally aspartame ( ant pesticide) and now splenda a chlorinated sugar ( which can cause kidney dysfuntion) we wind up with weak hearts as a result of damaged internal organs, pancreas, thyroid, intestinal and liver and kidney. You damage one part of the body anywhere along the way, you impact others and weaken the system. it is like taking a pillar out fom a buildings foundation, the structure becomes weak and overtime collapses….this is what has been designed by the institutions, that want your dollars. imagine if a person who has cancer is worth 2 milion to the cancer medical field, what do you think you are worth, being sick with a heart? Now there are other things as well that you need to consider, do you hold grudges? do you forgive easy? do you try to give and offer yourself in ways that are rewarding to you and the reciever? Attitude on life and living also play a key role. I am not here to judge a belief system or direct you to any religion, in fact the contrary may be offered. find what works and what is true, and has substance. This will also impact your heart in a positive way as well Keep in mind you have many options and tons of ways to do what is suggested, so apply these things, and in all things start small and see what works for you, and remove the soy and the sugars, and the canola…
    Here are some things to give you a perspective on heart health. Cholesterol is not and never was an issue. What is the real issue has always been factors from the gut that can clog the arteries and cause damage to the arterial walls. Let me explain…. When you consume things that cannot be processed by the digestive system, the internals will release toxins and poisons. These can accumulate in the arterial walls and capillaries, causing cholesterol to harden. This will cause the heart to strain in its functions. The arteries assist the heart in moving the blood through your body. As a result of a flexible blood vessel the heart works less. The blood vessels work like mini pumps.They flex and ease the blood to flow,but as you clutter the arterial walls this can in turn cause an inefficient reaction to the flow of blood. Cholesterol comes into play as a result of damaged arteries or blood vessels. The cholesterol comes in and acts as a barrier to alleviate the stress on the blood vessels. This stops the blood from leaking, or damaging the vessel even more. In turn it allows for the body to repair the damaged vessel. Where the cholesterol can be detrimental, is that it starts to “periodize” or start to break down and get sticky. When this happens, the cholesterol will bind with calcium and other materials that will do more damage to the vessels. Everything has a reaction! you start at one end of the Body and cause it to become dysfunctional. This in turn will affect another part of the body causing further damage.
    What we need to know…
    1st thing Stop eating things that are indigestible, toxic, plastic, or synthetic. You are not a garbage disposal unit! This may come as a shock to those in the Corporate world, but as a rule of thumb we are all human and need foods that are biologically agreeable with our chemistry and not their convenience
    2nd thing, Start eating things that are suited to being easily digested, that are highly enzymatically alive, easy to assimilate and assist in the regeneration of cell life or strengthens cells, so that they will function as they should.
    3rd thing Make sure what you eat is clean, uncontaminated, not dead ie meat or fish sitting in a market for 2 weeks, foods that have so much chemicals that it takes a month to break down, margarine or hydrogenated fats. GMO’d or GE’d foods will definitely cause an impediment in your endocrine and lymphatic or central nervous system.
    This will all affect the heart! Here is how!
    The above mentioned nasties get into the blood system via the stomach and intestinal tract. Also through the liver. Then they are carried throughout the blood stream. They will either be broken down by enzymes or other biochemical reactions. In turn they will affect whatever is trying to utilize these chemicals. This will stress the heart and other organs as well , like the liver, kidneys, gall bladder etc. This in turn causes certain things to happen to the arterial walls , such as a “ripping” or blocking. Sometimes even a rupturing of these walls, causing them to fill with either cholesterol (which will also get contaminated) or by a thickening of the blood vessels themselves. Pumping of the heart becomes more difficult. This brings on more stress to the rest of the organs, trying to clean up and restore balance to the body. This is a coles notes version, it is a bit more detailed then this, but you get the gest of this.
    THE REMEDY….let’s start with ALL of this…Avoidance of the things you know will cause issues! The next thing is we use things to keep the heart strong. Here they are. “Magnesium and Taurine” They work to keep the heart functioning at it’s optimum. Taurine is the most abundant amino in the heart because of the way it regulates nerve signals, regulates insulin, and carries magnesium into the heart. Herbs that I suggest in combo are Rosemary and Hawthorne Berry. Rosemary because of the way it can regulate high or low blood pressure. For it’s antioxidant effect. The way it helps cholesterol and other fats not to oxidize. Hawthorne berry because it in turn strengthens the heart and allows for a stronger pump, leading to less work, so the heart doesn’t strain. You might want to also include things like bioflavonoids, these are the skins and the whites of fruits.
    If you use a fresh source, then by all means make sure it is PESTICIDE, GERMICIDE and HERBICIDE free. While we’re at it, contaminant free of GMO as well… has not been irradiated. If this is the case DO NOT EAT IT…
    ¯¯¯Calendula (MARIGOLD) is another herb or flower that will assist the tiny capillaries to keep clean and flexible. This has a nitric oxide releasing effect, cleaning and clearing up any kind of residual plaque or other blockages. This too has other antioxidants that will protect your body from a host of pathogens that would cause undo strain to your systems.
    ¯¯¯So include anything that has garlic, onion, apple, pineapple, papaya, red wine, wheat germ oil, olive oil, Safflower oil, Black, Red or White pepper, Ginger, Safflower, Cocoa or anything rich in antioxidants that you can eat, do so. Supplements you can use are CQ10, Wheat germ oil in a combination. Black Red or White pepper supplements, Ginger supplements, L carnitine, L taurine, L lysine with Vitamin C, Magnesium, Selenium, Vitamin E (non Soy based) Vitamin B1 and Inositol are some to name.
    I will give a recipe for this as well…
    ¯¯¯Take a pineapple, apple and ginger(about a 6 inch piece or smaller depending on how strong you want this) Skin the ginger. Now juice them or blend them( if you blend them then use a strainer afterwards to filter them ) then pour contents into a GLASS jar, use a half an ounce throughout the day, this will clean up a host of things and not only assist the heart but also clean up the arteries off blood clots, keep the permeability of the blood vessels so they don’t get rigid and stiff, has antioxidant effects not only on the heart and the eateries but as well as the liver, lungs, spleen and gall bladder. It will help in digestion, and keep the intestinal tract in fine order.
    ¯¯¯Here is another recipe, You take garlic, 6-7 bulbs, 3-4 apples skinned, and ginger (again 4-6 inches in length) skin the ginger, juice them all separately, and what you have you can isolate in separate bottles. Mix 1 part of each into a separate bottle so you have 1 part apple juice, 1 part ginger, and 1 part garlic. Shake well, label this and use 1 teaspoon of this several times a day. This will help asthmatics, bronchial issues, circulatory issues, digestive issues. Immune system strengthener, Heart restorer, cholesterol lowering effect, anti fungal, antioxidant, antibacterial, artery strengthener, oxygenator to the brain especially you will feel it there, can help dramatically with meniere’s, system immunizer, gall bladder, liver, muscle tissue( can alleviate the inflammation from over worked muscles)anti arthritic, will remove toxic build up of metals, and a slight cleanser.
    ¯¯¯Supplement recipe USE magnesium and taurine 500 mgs of each, 2 times a day or if you are like most people and are under a lot of stress you might want to do this 3 times a day. This keeps the heart functioning and balanced as well, regulates insulin, hormonal regulation, stroke prevention, nerve health, and allows the heart beat regular and strong, not fast and over worked.
    ¯¯¯Another combo is CQ10 with Wheat germ oil, and olive oil. You take a bottle of olive oil and a bottle of wheat germ oil, pour into another bottle 1:1, meaning equal parts of each, in a container together, then add your CQ10 inside of the same combination (you can put in as much as you like depending on the size of the bottle…a good start would be about 300-600 mgs) shake well and take 2 times a day. You can also mix this combo with your butter. Take 2-3 tablespoons of butter, put it into a glass container, then add your oil mix, that you have just made, wait for the butter to soften then stir in everything all at once til everything is blended or mixed. You can use that as a spread on your foods. You can take walnuts and make a walnut butter, by using any oil to start the blending ( olive, pumpkin seed, safflower, rice bran, etc) and once you add the nuts ( say ¼ cup to 1 cup) add them in slow til you see the texture start to get smoothe and then keep on adding til you get the amount desired. Add this oil mix you just made and add 1-2 drops of rosemary or thyme in the mix while it is still blending. You have just made these fats heart healthy!!!!and antioxidant rich.


    Compiled By Arthur M. Evangelista, a former FDA Investigator
    Posted: 28 May 2004
    Source: 1997 Physicians’ Desk Reference
    Toll Free Numbers can be called to obtain product inserts.
    This is a representative, not a comprehensive, list of the various types of vaccines.
    Diphtheria and Tetanus Toxoids and Acellular Pertussis Vaccine Adsorbed
    Lederle Laboratories
    produced using formaldehyde, thimerosal, aluminum hydroxide, aluminum phosphate, polysorbate 80, gelatin (animal parts/bovine)
    Act HIB
    Haemophilus Influenzae Type B (Hib) Tetanus Toxoid Conjugate
    Connaught Laboratories
    produced using ammonium sulfate, formalin, sucrose, thimerosal
    medium: semi-synthetic
    Measles Virus Vaccine Live
    Merck & Co, Inc.
    produced using neomycin, sorbitol, hydrolized gelatin
    medium: chick embryo
    Diphtheria and Tetanus Toxoids and Pertussis Vaccine Adsorbed
    SmithKline Beecham Pharmaceuticals
    1-800-366-8900 ext. 5231
    produced using aluminum phosphate, formaldehyde, ammonium sulfate, washed sheep red blood cells, glycerol, sodium chloride, thimerosal
    medium: porcine (pig) pancreatic hydrolysate of casein
    Hepatitis B
    SmithKline Beecham Pharmaceuticals
    1-800-633-8900 ext. 5231
    produced using aluminum hydroxide, thimerosal
    medium: yeast (possibly 5% residual)
    Hepatitis A
    SmithKline Beecham Pharmaceuticals
    1-800-633-8900 ext. 5231
    produced using formalin, aluminum hydroxide, phenoxyethanol (antifreeze), polysorbate 20, residual MRC5 proteins (from medium)
    medium: human diploid cells (originating from human aborted fetal tissue)
    Rubella and Mumps Virus Vaccine Live
    Merck & Co, Inc.
    produced using neomycin, sorbitol, hydrolized gelatin
    medium: human diploid cells (originating from human aborted fetal tissue)
    Haemophilus Influenzae Type B (Hib)
    Lederle Laboratories
    produced using polyribosylribitol, ammonium sulfate, thimerosal
    medium: chemically defined, yeast based
    Influenza Virus Vaccine
    Medeva Pharmaceuticals
    produced using embryonic fluid (chicken egg), neomycin, polymyxin, thimerosal, betapropiolactone
    medium: embryonic fluid (chicken egg)
    Influenza Virus Vaccine, Trivalent, Types A&B
    produced using gentamicin sulfate, formaldehyde, polysorbate 80, tri(n)butylphosphate, thimerosal
    medium: chick embryos
    Inactivated Polio Vaccine
    Connaught Laboratories
    produced using 3 types of polio virus, formaldehyde, phenoxyethanol (antifreeze), neomycin, streptomycin, polymyxin B
    medium: VERO cells, a continuous line of monkey kidney cells
    Measles Mumps Rubella Live Virus Vaccine
    Merck & Co., Inc.
    1-800-672-6372 produced using sorbitol, neomycin, hydrolyzed gelatin
    mediums: M&M – chick embryo
    Rubella – human diploid cells (originating from human aborted fetal tissue)
    Measles and Rubella Virus Vaccine Live
    Merck & Co., Inc.
    produced using neomycin, sorbitol, hydrolyzed gelatin
    mediums: M – chick embryo
    R – human diploid cells (originating from human aborted fetal tissue)
    Meningococcal Polysaccharide Vaccine
    Connaught Laboratories
    produced using thimerosal, lactose
    medium: freeze dried polysaccharride antigens from Neisseria Meningitidis
    Meruvax II
    Rubella Virus Vaccine Live
    Merck & Co., Inc.
    produced using neomycin, sorbitol, hydrolyzed gelatin
    medium: human diploid cells (originating from human aborted fetal tissue)
    Mumps Virus Vaccine Live
    Merck & Co., Inc.
    produced using neomycin, sorbitol, hydrolyzed gelatin
    medium: human diploid cells (originating from human aborted fetal tissue)
    Poliovirus Vaccine Live Oral Trivalent
    Lederle Laboratories
    produced using 3 types of attenuated polioviruses, streptomycin, neomycin, calf serum, sorbitol
    medium: monkey kidney cell culture
    Pneumococcal Vaccine Polyvalent
    Merck & Co., Inc.
    produced using phenol and capsular polysaccharides from the 23 most prevalent pneumococcal types
    Rabies Vaccine Adsorbed
    Connaught Laboratories
    produced using human albumin, neomycin sulfate, phenol red indicator
    medium: human diploid cells (originating from human aborted fetal tissue)
    Rabies Vaccine Adsorbed
    SmithKline Beecham Pharmaceuticals
    1-800-366-8900 ext. 5231
    produced using betapropiolactone, aluminum phosphate, sodium ethylmercurithiosalicylate (thimerosal), phenol red
    medium: fetal rhesus monkey lung cells
    Hepatitis B Vaccine Recombinant
    Merck & Co., Inc.
    produced using thimerosal, aluminum hydroxide
    medium: yeast (residual < 1% yeast protein)
    Rotavirus Vaccine, Live, Oral, Tetravalent
    Wyeth-Ayerst Laboratories
    produced using 1 rhesus monkey rotavirus, 3 rhesus-human reassortant viruses, sucrose, monosodium glutamate (MSG), potassium monophosphate, potassium diphosphate, fetal bovine serum, neomycin sulfate, amphotericin B
    medium: fetal rhesus diploid cell line
    Varicella Virus Vaccine Live
    Merck & Co., Inc.
    produced using sucrose, phosphate, glutamate, processed gelatin
    medium: human diploid cells (originating from human aborted fetal tissue)
    Chemical Profiles and Definitions
    visit to investigate chemical profiles
    Sources: EDF (Environmental Defense Fund) & MME (Mosby’s Medical Encyclopedia)
    Ammonium Sulfate: EDF Suspected – gastrointestinal or liver toxicant, neurotoxicant, respiratory toxicant
    Amphotericin B: MME definintion – “a drug used to treat fungus infections. Known allergy to this drug prohibits use. Side effects include blood clots, blood defects, kidney problems, nausea and fever. When used on the skin, allergic reactions can occur.”
    Aluminum: EDF Suspected – cardiovascular, or blood toxicant, neurotoxicant, respiratory toxicant.
    More hazardous than most chemicals in 2 out of 6 ranking systems.
    On at least 2 federal regulatory lists.
    Beta-Propiolactone: EDF Recognized – carcinogen
    EDF Suspected – gastrointestinal or liver toxicant; respiratory toxicant; skin or sense organ toxicant.
    More hazardous than most chemicals in 3 out of 3 ranking systems.
    On at least 5 federal regulatory lists ranked as one of the most hazardous compounds (worst 10%) to humans.
    Formaldehyde: EDF Recognized – carcinogen
    Suspected – gastrointestinal or liver toxicant; immunotoxicant, neurotoxicant, reproductive toxicant; respiratory toxicant; skin or sense organ toxicant.
    More hazardous than most chemicals in 5 out of 12 ranking systems.
    On at least 8 federal regulatory lists ranked as one of the most hazardous compounds (worst 10%) to ecosystems and human health.
    Gentamicin Sulfate: an antibiotic
    Hydrolyzed Gelatin: obtained from selected pieces of calf and cattle skins, de-mineralized cattle bones (ossein) and porkskin.
    Neomycin: an antibiotic
    Phenol : EDF Suspected – cardiovascular or blood toxicant aka Carbolic Acid – developmental toxicant, gastrointestinal or liver toxicant kidney toxicant, neurotoxicant respiratory toxicant, skin or sense organ toxicant.
    More hazardous than most chemicals in 3 out of 10 ranking systems.
    On at least 8 federal regulatory lists.
    Phenoxyethanol: EDF Suspected – developmental toxicant, reproductive toxicant (aka: Antifreeze).
    Less hazardous than most chemicals in 3 ranking systems.
    Polyribosylribitol: a component of the Hib bacterium
    Polymyxin: an antibiotic
    Polysorbate: EDF Suspected – skin or sense organ toxicant
    Sorbitol: EDF Suspected – gastrointestinal or liver toxicant.
    Less hazardous than most chemicals in 1 ranking system.
    Streptomycin: an antibiotic
    Sucrose: refined sugar
    Thimerosal: EDF Recognized – developmental toxicant. Suspected – skin or sense organ toxicant.
    Tri(n)butylphosphate: EDF Suspected – kidney toxicant neurotoxicant.
    More hazardous than most chemicals in 2 out of 3 ranking systems.
    On at least 1 federal regulatory list.
    “We have a duty to look after each other. If we lose control of our government, then we lose our ability to dispense justice and human kindness. Our first priority today, then, is to defeat utterly those forces of greed and corruption that have come between us and our self-governance


    Iodine is utilized by every hormone receptor in the body. The absence of iodine causes a hormonal dysfunction that can be seen with practically every hormone inside the body. Dr. Flechas has recently been able to show that patients with insulin resistant diabetes have a partial to full remission of their illness in the presence of taking iodine. Iodine deficiency is also felt to be the source of ovarian cysts. With iodine replacement therapy the cysts disappear and women have stopped having ovarian cysts.”
    All cells in the body need iodine for proper functioning. All glands (thyroid, adrenal, etc.) especially need iodine for the production of hormones. Dr. Brownstein believes that iodine deficiency is a major cause of breast cancer and other diseases of the reproductive organs such as ovarian, uterus and prostrate cysts and cancers. Iodine levels in US soil have fallen 50 per cent over the past 50 years and soil in the US is deficient in iodine. The Great Lakes region has some of lowest soil iodine levels in the world and this results in high levels of cancers related to iodine deficiency. Dr. Brownstein has been quite successful in treating fibrocystic breast disease (cysts in the breast) with iodine/iodine supplementation. In one case a 37 year-old woman with severe fibrocystic breast disease was completely cured after supplementing with 50 mgs of iodine a day for two months. Women with large breasts need more iodine than women with smaller breasts. Other medical authorities agree that iodine deficiency can lead to fibrocystic breast disease and/or ovarian cysts Iodine can similarly reduce uterine fibroids and one of the first conventional medical treatments for severe fibroids was to paint the uterus with iodine. [4] Some other medical conditions associated with iodine deficiency are goiters, Graves’ Disease, Hashimoto’s Disease, fatigue and impaired immune system function. Iodine deficiency during pregnancy can lead to miscarriages and reduced IQ in surviving offspring. The World Health Organization says that iodine deficiency is the largest single cause of mental retardation. Iodine also detoxifies the body by removing mercury, fluorides, chlorides, and bromides.
    “If you think you may be deficient in Iodine, consider this; most of the US population has one or more mercury amalgam fillings in their mouths. A consequence of this is that minute amounts of the heavy metal mercury are continuously being released into the mouth and absorbed into the body. This toxication stimulates a natural detox reaction by the body. Several mechanisms are utilized to remove the mercury. In order for these detoxification mechanisms to work properly, numerous essential minerals are utilized. Iodine, Zinc, Sulfur, Selenium, and Silica stimulate the excretion of heavy metals including mercury. Iodine is at the top of the list when it comes to mercury removal.
    “Unfortunately, the average persons daily intake of Iodine is not high enough to keep them mercury free even when not exposed to excessive levels. Add on the exposure of mercury from vaccinations, smoking, etc., and you have the potential for serious heavy metal toxicity. This toxicity can manifest itself in many ways causing problems that would not normally be attributed to high levels of mercury.
    “Iodine is essential for the health of the: Thyroid, Breast and Prostate.
    “Iodine chelates:
    · Mercury
    · Lead
    · Cadmium
    · Aluminum
    · Bromide
    “Iodine helps to improve:
    · Bowel irregularity
    · Brain fog
    · Renaud’s syndrome (numb finger tips)
    · Low energy
    · Sensitivity to cold
    · Skin complexion
    “In addition to mercury toxicity, you naturally have a major deficiency in the essential mineral Iodine if you are getting at or below the outdated RDA. Additionally, fluoride is an antagonistic element to Iodine, meaning it will impede the absorption of Iodine. Many of us are forced to drink fluoridated water and also brush our teeth with fluoride. Could an Iodine deficiency be related in some way to the current epidemic of hypothyroidism, breast, and prostate cancers? The protective function of Iodine in these tissues has not been described, but the fact that these tissues when healthy are replete with Iodine, and when diseased have little or no Iodine, leads one to think there is more than a casual link.”
    GASTRO-INTESTINAL AND URINARY DISORDERS Medical Report #1559 : Out of 540 Gastro-Intestinal cases, 494 WITH FAVORABLE RESULTS. Out of 691 Urinary Disorders, 614 WITH FAVORABLE RESULTS. “Good results in several cases of GASTRO-INTESTINAL DISORDERS.” Report #1693.
    “STOMACH ULCER cases are all well. Full recovery. Quite a feat as those were old ones and medical men were quite helpless.” Report #1976.
    “Satisfactory in GASTRO-INTESTINAL DISTURBANCES.” Report #2089.
    “Another intensely valuable property is its undoubted active therapeutic effect in the control of PUTREFACTIVE AND FERMENTATIVE CONDITIONS OF THE GASTRO-INTESTINAL TRACT.” Report #117.
    “GASTRO-INTESTINAL CASES cured with nascent iodine.” Report #2258.
    “STOMACH TROUBLES responded liberally as well as URINARY DISORDERS.” Report #127.
    “GENITO-URINARY INFECTIONS – out of 320 cases, 84 CURED, 216 IMPROVED.” Hospital Report #1935.
    “Diseases of URINARY TRACT, I cured about 20 with very nice results.” Report #1934.
    “As a Urinary antiseptic in the presence of inflammation in the urinary tract, nascent iodine, I find SUPERIOR TO ANY OTHERS.” Report #1945.
    Out of 1029 cases decided, 978 WITH FAVORABLE RESULTS. Report #1559.
    “I have found a MEDICATION TO REDUCE BLOOD PRESSURE. A woman 80 years of age – BLOOD PRESSURE 210 – nascent iodine given in ten minim doses three times daily for five days. B.P. reduced to 160 – Five more days EFFECTED A REDUCTION TO 148.” Report #190.
    “Find it DOES NOT PRODUCE IODISM. Use it myself for HIGH BLOOD PRESSURE. Other iodine preparations give me iodism very quickly.” Report #1581.
    “Woman age 50 with a PRESSURE OF 285. Took it three times to make sure. Placed on 15 drops of nascent iodine three times a day for two weeks. The PRESSURE WENT DOWN TO 240, patient much improved. Man age 65 with a PRESSURE OF 180 – placed on nascent iodine. PRESSURE DOWN TO 150 – PATIENT DOING VERY WELL.” Report #1162.
    “Found it very reliable drug in controlling HIGH BLOOD PRESSURE. Report #115.
    “A woman complaining of violent headaches, dizziness, fatigue on slightest exertion. On taking the blood pressure, IMAGINE MY ALARM AT FINDING IT WAS 280. Today, only three weeks later, she was helping her husband in the field. Her husband is overjoyed and she herself is SINGING MY PRAISES TO THE NEIGHBORS. What did I give her? Ten drops of nascent iodine in half a glass of water 30 minutes before meals.” Report #1688.
    “Case of HYPERTENSION with considerable discomfort from dizziness and pounding in the head. These symptoms have improved. The BLOOD PRESSURE DROPPED TO 150 and this has been WITH NO GASTRIC DISTRESS.” Report #1742.
    Out of 583 cases decided, 558 WITH FAVORABLE RESULTS. Report #1559.
    “I use nascent iodine always as the REMEDY OF CHOICE where Iodine is Indicated in DEFICIENCY DISEASES. The action is prompt.” Report #1945.
    “This form of iodine is without question our MOST VALUABLE THERAPEUTIC AGENT for the prevention and treatment of GOITRE.” Report #117.
    “Had wonderful success with nascent iodine. GOOD RESULTS FOR GOITRE.” Report #1778.
    “Use nascent iodine regularly for FURNISHING IODINE TO THE SYSTEM. Report #1943.
    “Used nascent iodine when iodine is called for. IT IS CLEAN, NO STAIN, AND EFFECTIVE.” Report #2022.
    “EXCELLENT results IN GOITRE of young girls.” Report #2031.
    “All cases where iodine is indicated. WORKS WONDERS WITH CHILDREN.” Report #2106.
    “MALARIA FEVER, INTERMITTENT TYPE. Troubled with it years before. Gave nascent iodine. In three weeks NO TRACE OF MALARIA REMAINED. I GAVE ALL BLOOD TESTS. No return of the ailment. Report #1959.
    “Nascent iodine is an ASSET TO THE TROPICAL MEDICINE. Its virtues are unsurpassed in treating various TROPICAL FEVERS.” Report #1936.
    “Male patient, TERTIAN MALARIA PROVEN BY SLIDE. CONTRACTED MALARIA 18 YEARS AGO. He was treated in the American Hospital but suffered relapses. Since the time he took nascent iodine he is FREE FROM FEVER. TOOK THREE MORE SLIDES – ALL NEGATIVE. THE LAST TWO YEARS HE NEVER HAD FEVER FOR ONE DAY.” Report #1937.
    “Successfully tried several cases of MALARIA INFLUENZA AND OTHER FEVERS. Temperature becomes normal within twenty-four to forty-eight hours WITHOUT CAUSING ANY HARMFUL OR DEPRESSING EFFECTS ON THE HEART or reducing the vitality of the patient.” Report #1942.
    “DENGUE FEVER, BLACKWATER AND ALL TYPES OF MALARIA are brought under control within 48 hours. Fever in general disappears after the third day. The general weakness following all fevers disappears within a week. IN NO CASE GASTRO-INTESTINAL SYMPTOMS FOUND TO APPEAR AS IN THE CASE OF QUININE in fever.” Report #1967.
    “In fevers it is very fine and the improvements are soon noted. IT IS NON-TOXIC AND DOES NOT LEAVE ANY UNTOWARD AFTER EFFECTS to be feared.” Report #127.
    “A case of THIRD DAY CHILLS. Gave nascent iodine 4 weeks ago. Not had any more chills and feeling fine. So a GREAT DISCOVERY, I think.” Report #2154.
    “FOUND nascent iodine SUPERIOR TO QUININE, as it promptly checks chills and brings the fever under control within 24 to 48 hours and there is a complete absence of undesirable symptoms associated with the use of quinine. nascent iodine IS WELL TOLERATED BY THE SYSTEM.” Report #2159.
    “Used nascent iodine in OBSTINATE CASES OF MALARIA fever with splendid results.” Report #2178.
    “Results have been very gratifying in the treatment of MALARIA. TREATED 5 CASES. In each case temperature dropped to normalcy in a few hours and had NO RETURN OF CHILLS OR FEVER.” Report #2164.
    “Used nascent iodine in FOUR CASES OF MALARIA with splendid results. All symptoms subsided. Appetite greatly improved. BLOOD SMEARS NEGATIVE FOR MALARIA.” Report #2181.
    “Pleased at results obtained in treating MALARIA with nascent iodine. Your preparation WILL HAVE WIDE FIELD OF USE IN MALARIAL CONDITIONS.” Report #2221.
    “Used nascent iodine in a case of TERTIAN MALARIA, with splendid results. BLOOD NEGATIVE ON ALL FORMS IN FIVE DAYS.” Report #2230.
    “NEISSERIAN INFECTION; 58 cases under observation. 28 CASES SHOW NEGATIVE SMEARS, decrease in the amount of discharge, disappearing of erosions. 11 cases show no improvement as to the amount of cervical discharge although smears were negative. 16 cases left the hospital.” City Hospital Report #1645.
    “Tried nascent iodine over Venereal patients and found a REALLY RESPONSIVE PRODUCT. See no reason why every practitioner cannot get similar results.” Report #2134.
    “In CHRONIC GONORRHEA CASES OF BOTH SEXES improved immediately the vital resistance of the patient, alleviating at once the GENITO-URINARY symptomatically. Good benefits results in cases of SYPHILIS IN ITS 2ND AND 3RD STAGE.” Report #1655.
    “URETHRAL GONORRHEA, associated with STREPTOCOCCI INFECTION. Nascent iodine was given internally. Injections were given in Urethral tract. IN THREE WEEKS THE CASE WAS NEGATIVE to both gonorrhea and streptococcus.” Report #2166.
    “Found nascent iodine UNEXCELLED IN THE TREATMENT OF SYPHILIS. TREATED 50 CASES.” Report #2159.
    “Using nascent iodine IN PREFERENCE TO K. I. IN LUES.” Report #1594.
    THROAT INFECTIONS – Out of 1155 cases decided, 1122 WITH FAVORABLE RESULTS. Report #1559.
    “Five to ten drops of nascent iodine put into one ounce of water makes an excellent collyrium (eye lotion). I have used it on my servant girl in a SEVERE INFLAMMATION OF BOTH EYES – of uncertain origin and diagnosis – that had resisted several kinds of treatment during three months. Above mentioned collyrium put into her eyes two drops two or three times a day. It had COMPLETELY CLEARED UP IN ONE WEEK.” Report #2180.
    “During the past five years I have been trying different drugs to shorten the purulency of a SUPPERATING MIDDLE EAR. Recently I have been trying nascent iodine in a preparation which produces NASCENT IODINE. I used 1/2% in oil. [A special preparation of nascent iodine in oil, made according to the specifications of a leading Nose, Ear and Throat Specialist, is available on request.] The strength not only did not give pain but was distinctly beneficial. A series of cases was subjected to it with cures in a week to two weeks. Tried it with MAXILLARY ANTRITIS cases with striking benefit. Whatever specific action nascent iodine has, antiseptic or cytefacient is not known, but there is a cessation of the discharge and the local protection is increased.” EAR, NOSE AND THROAT CLINIC. Report #1741.
    “SINUS INFECTION. Nothing seemed to help except nascent iodine, and this is an UNUSUALLY DIFFICULT CASE where everything failed.” Report #1953.
    “Fine remedy for SINUS TROUBLE. I use a lot of it.” Report #1635.
    “I used it several times on a CHRONIC SINUS where tonsil had been removed. The sinus is apparently well. I have cured two cases of CHRONIC OTORRHEA with diluted solution.” Report #2259.
    “PHARYNGITIS AND TONSILLITIS cases under observation, fifty-two. In FORTY-SEVEN CASES IMPROVEMENT OCCURRED within three to five days with subsidence of pain, fever and congestion. The solution was employed in swabbing the throat thoroughly.” CITY HOSPITAL. Report #1687.
    “Found satisfactory in the treatment of SINUS INFECTION, ACUTE AND CHRONIC.” Report #2052.
    “HAD CHRONIC BRONCHITIS FOR OVER SEVEN YEARS. Tried many doctors and remedies, with no success. Took three bottles of nascent iodine. I am now well. NO SIGNS OF OLD TROUBLE SINCE. Recommend it to all my patients. WORTH ALL THAT IS CLAIMED FOR IT.” Report #1947.
    “Had MOST EXCELLENT RESULTS in all the treatment of ASTHMA AND BRONCHITIS.” Report #2254.
    “Had MOST EXCELLENT RESULTS in all the treatment of ASTHMA AND BRONCHITIS.” Report #2254.
    “CHRONIC BRONCHITIS case responded nicely after taking nascent iodine.” Report #2259.
    “Very good success in relieving a case of BRONCHIAL ASTHMA.” Report #289.
    “Good results in CHRONIC BRONCHITIS.” Report #1565.
    “Fine for ACUTE AND CHRONIC BRONCHITIS.” Report #2064.
    “Found satisfactory in the treatment of BRONCHITIS AND ASTHMA.” Report #2077.
    “Nascent iodine three times daily stopped PERSISTENT COUGH OF LONG STANDING.” Report #2165.
    “We have used nascent iodine and FOUND IT SATISFACTORY IN EVERY WAY.” HOSPITAL FOR JOINT DISEASES. Report #124.
    “ARTHRITIS: out of 265 cases, 53 CURED, 185 IMPROVED.” SAILORS HOSPITAL. Report #1935.
    “Tried on ARTHRITIS patient who had right knee and wrist swollen, and very painful on least movement. In three days she could move the knee and wrist a lot better and less pain.” Report #2157.
    “I have found nascent iodine UNEXCELLED IN THE TREATMENT OF RHEUMATISM, TREATED 50 CASES.” Report #2159.
    “Nascent iodine has helped me personally – the OLD RHEUMATIC CONDITION gave way to your ‘Water Soluble’ iodine compound.” Report #130.
    “Got EXCELLENT RESULTS IN A CASE OF ARTHRITIS of the knee.” Report #197.
    “Found satisfactory in the treatment of CHRONIC RHEUMATISM.” Report #2086.
    Out of 515 cases decided, 483 WITH FAVORABLE RESULTS. Report #1559.
    “Severe case of IVY POISONING. Found it to be ALMOST A SPECIFIC.” Report #226.
    “CASE (1) “Had been in a local hospital for seven months with STREPTOCOCCUS INFECTION. Draining pus from seven incisions. Prescribed nascent iodine. In two months most of the wounds healed. (2) Severe INFECTION OF TOE NAIL, SEPTIC POISONING SET IN. Gave nascent iodine internally. In four days the infection was cleared up. (3) LEUCORRHEA DISCHARGE WHICH HAD RESISTED EVERY FORM OF MEDICINE. Prescribed nascent iodine douches. In two weeks discharge stopped and the female organs resumed their natural position.” Report #206.
    “I have prescribed nascent iodine in many hundreds of cases as a PREVENTIVE AND PROPHYLACTIC in periods of epidemics with marked benefits. As an abortive in infections it has marked and rapid inhibitory action, proving beyond the least doubt that IT HAS DECIDED INTERNAL ANTISEPTIC OR GERMICIDAL ACTION.” Report #1945.
    “GIVING IT FIRST PLACE, NOT ONLY IN FIRST AID but think of nothing else when I treat infections. IT IS REALLY WONDERFUL.” Report #193.
    We learn in Vermont folk medicine, however, that this gland performs other functions besides killing harmful germs in the blood. The first is the rebuilding of energy with which to do the day’s work. There is a definite relationship between the amount of energy you have and your iodine intake. The first question in the presence of a condition of depleted energy is, Is the soil of the state in which one lives iodine-poor? Second, is the deficiency being made up by supple-mentary means? All soils containing granite are iodine-poor and Vermont is one of them. This fact is very important to people living in Vermont and well may be important to those living elsewhere. When energy and endurance run low in relation to doing the day’s work, then the taking of iodine needs to be considered.
    A second function of iodine is to calm the body and relieve nervous tension. When nervous tension runs high there is irritability and difficulty in sleeping well at night, and the body is continually on a combat basis, organized for fight and flight. All these points stress a body’s need for iodine to lessen nervous tension, relax the body and enable it to or-ganize for peace and quiet, by the building and storing of body reserves against time of need. I have learned through Vermont folk medicine that it is possible to repeatedly change an irritable, impatient, and restless child under ten years of age into a calm, patient individual within two hours’ time by giving one drop of Lugol’s solution of iodine by mouth in a vegetable or fruit juice or in a glass of water made acid in reaction by adding a teaspoonful of apple cider vinegar. I have repeatedly prescribed this in order to make it possible for a mother of a racehorse-type little boy or girl to be able to live comfortably with the child. I have never seen it fail to calm down a nervous child.
    A third function of iodine in the human body relates to clear thinking. The mind simply works better when the body is supplied the iodine it needs.
    Then there is the matter of the storing of unwanted fat. Iodine is one of the best oxidizing catalysts we have. A catalyst is the match which touches off in the body the fire that burns up the food we take in each day. If this food is not properly burned off, it may be stored as unwanted fat.
    Now while the thyroid gland helpfully stores iodine from the blood passing through it every 17 minutes, the gland may also be made to lose that stored iodine if, for example, we take in drinking water to which chlorine is added, or use too much sodium chloride, whose common name is table salt. There is a well-known law of halogen displacement. The halogen group is made up as follows:
    Halogen Atomic Weight
    Fluorine 19.
    Chlorine 35.5
    Bromine 80.
    Iodine 127.
    The critical activity of any one of these four halogens is in inverse proportion to its atomic weight. This means that any one of the four can displace the element with a higher atomic weight, but cannot displace an element with a lower atomic weight. For example, fluorine can displace chlorine, bromine and iodine because fluorine has a lower atomic weight than the other three. Similarly, chlorine can displace bromine and iodine because they both have a higher atomic weight. Likewise, bromine can displace iodine from the body because iodine has a higher atomic weight. But a reverse order is not possible. A knowledge of this well-known chemical law brings us to a consideration of the addition of chlorine to our drinking water as a purifying agent. We secure a drinking water that is harmful to the body not because of its harmful germ content but because the chlorine content now causes the body to lose the much-needed iodine.
    Because we may live in an iodine-poor area; because drinking water may be treated with chlorine; because we may be sick too often, lack energy and endurance, develop nervous tension, lack the ability of clear thinking, and accumulate unwanted fat, how shall we go about bringing up the iodine content of the body to the point needed?
    There are three ways:
    1. Eating foods which analysis has shown are particularly rich in iodine. Among these are: all food out of the ocean, radishes, asparagus, carrots, tomatoes, spinach, rhubarb, potatoes, peas, strawberries, mushrooms, lettuce, bananas, cabbage, egg yolk, and onions.
    2. Painting a small area of the body with tincture of iodine.
    3. Taking preparations known to be rich in iodine. One of these is cod-liver oil. Another is Lugol’s solution of iodine. Still another is kelp.
    In 1880 a French physician named Lugol originated a solution which contains iodine in a solution of potassium iodide. It has been used steadily ever since it was originated.
    When used to maintain the iodine content of the body the dose is small and is taken only on certain days of the week. When the mineral content of the body is analyzed, only a trace of iodine is found. Ten drops of iodine represent more iodine than is found in the entire body. For this reason, the dose of Lugol’s solution of iodine is one or two drops, depending on your body weight. If you weigh 150 pounds or less, for example, your dose to maintain the normal iodine content of the body is one drop, taken at one meal on Tuesday and Friday of each week. If you weigh more than 150 pounds, the dose should be two drops instead of one. It is useful to remember that the human body works on the minimum of anything it needs. If there should be a rise in sickness in the area where you live, it would be well to take the Lugol’s solution three times a week instead of two, on Monday, Wednesday, and Friday, for the purpose of storing up reserve.
    While studying selected herds, I became interested in the problem of cattle grubs. These are the larvae, or maggots, of the heel fly. The adult fly does not bite or sting, but it produces great fear and is a serious annoyance to the cattle. Eggs are deposited in a row attached to a single hair of a cow’s heel during the first sunny days of spring. The eggs incubate and hatch in three or four days and the newly hatched maggots penetrate the hide of the cow, causing itching and a flow of serum that mats the hair. The young grubs then work their way upward between the muscles and may be found in a few months in the body cavities. They continue to burrow along the surface of the paunch, intestines, and other internal organs. At certain times many of them are found in the wall of the esophagus, leading from the mouth to the stomach. During the fall and winter the grubs will finally come to the top of the back and lie just under the hide. Each grub cuts a hole through the hide to the surface to get the air which it now needs, and to permit it to escape when ripe. The period spent beneath the hide usually runs from 30 to 90 days. These grubs emerge from the hide dur-ing February and March, dropping to the ground to hatch into heel flies. In 18 to 80 days after escaping from the back of the cow, the adult fly hatches and is ready to mate within a half hour. My object was to rout these cattle grubs by means of the apple cider vinegar and iodine combination; this would demonstrate, to me at least, what the combination would do in the way of making the body as a host unsuitable soil for the development and continuing existence of microorgan isms, viruses, insects, and other parasites. During one year’s time only ten grubs were discovered on the backs of a herd of 45 registered Jersey cows. Usually these grubs are a little larger round than a pencil, but these ten grubs had such hard going in the cows’ bodies against the vinegar and iodine that they were no larger around than toothpicks. I observed further with reference to a ration supplement high in iodine value that when it was used, the bacterial count of the milk went down; when iodine was dis-continued, the count went up but could be driven down again immediately with resumption of the iodine.
    Two drops of Lugol’s solution of iodine works equally well in an adult. When the stress and strain of daily living create a load that is difficult to carry, producing a state of anxiety, and when the day’s problems make it difficult to relax and sleep well at night, then one appreciates the aid that iodine gives. In an adult two teaspoonfuls of apple cider vinegar and two of honey are added to a glass of water. The honey is there because it is a sedative. Then add two drops of Lugol’s solution of iodine to the glass containing the vinegar and- honey mixture, stir it, and sip it during the meal as you would coffee or tea. Taken apart from the meal it can be sipped like a cocktail. Soon your motor will have slipped into low gear. Your problems and their solution will seem less difficult, and the day’s load of responsibility easier to carry. In this age of anxiety the combination of iodine with vinegar and water will give the harassed individual increased energy and the endurance necessary to carry the daily load. You will find that the wear and tear of daily living is considerably reduced


    2% Iodine tincture extraction method
    First, I will explain some of the acronyms that will appear in this tutorial. DH2O is for distilled water. It is just H2O, which is water, with a “D” for distilled in front of it. Next, H2O2 is hydrogen peroxide. For this iodine crystal extraction, we will be using a store bought 3% H2O2 solution. HCL is the next acronym on the list. It stands for hydrochloric acid. It can be bought at any hardware store, usually as a driveway or pool cleaner. The label will usually say muriatic acid, which is a solution of HCL around 30%.
    Now to the extraction. Always remember to wear safety equipment! You should always at the very least have on goggles and gloves rated to withstand what you are working with. Never breathe in any vapors coming from the chemicals you are working in. ALWAYS do this in a well ventilated area
    In a ratio form, this is what you will be using for reagents:
    Four parts 2% iodine tincture
    One part DH2O
    Two parts 3% H2O2
    You will also need .75 ml 30% HCL per fluid ounce of iodine tincture. You will need a container to hold all of the fluids you now have in front of you. It doesn’t matter if its a bowl, jar, beaker, or anything else. Just make sure to always use glassware.
    FYou start out by pouring the iodine tincture into the container. Slowly add the DH20 and stir, but always avoid splashing. Then, slowly add the HCL and stir.
    At this point, you need to wait for about 15 minutes to let the reagents do their work. — After you have waited 15 minutes, add the H2O2 slowly while stirring. At this point, you need to wait for 12 hours. — Now, you need to have a filter and another container ready. I recommend an ultra fine plastic mesh cone filter. It won’t clog, and it won’t absorb any of the liquid. Sometime the color will be too dark, and you can add a bit more H2O2 and let it sit for a second pull. Now you need to rinse the crystals that remain in the filter with copious amounts of water. After this, spoon or tap them onto a stack of three coffee filters. Fold the filters so nothing can come out. Now take some paper towels and wrap them around the filter and try to get as much of the moisture out as you can. The final step is to drop the still closed filter into a container with Damp-Rid or any kind of moisture absorbing product. If you chose to add more H2O2, proceed in the same fashion for the second pull. — The final product from the iodine crystal extraction should be stored in an air-tight container where little light is present. Light and moisture will degrade your iodine crystals.
    FThe second iodine extraction method is a newer one, formed from my own experimentation. Its main advantage is increased iodine crystal yield. For anyone who will actually be using the product instead of just performing the iodine crystal extraction for fun, this will be a huge benefit for you.
    For this iodine crystal extraction, the same acronyms apply, and the same safety procedures apply as well. Please do not bypass the safety procedures on this extraction or any technique using chemicals.
    7% Iodine tincture extraction method
    The reagents you will need are:
    One pint 7% iodine tincture
    One pint 3% H2O2
    Two cups DH2O
    One ounce HCL
    1) Pour the iodine tincture into a gallon or half gallon jar. 2) Slowly pour in the DH2O and mix well. 3)Now pour in the HCL, stir, and wait fifteen minutes. 4) After the fifteen minutes, slowly pour in the H2O2 while stirring. Seal the jar with a lid. If the lid you are using is metal, make sure to put saran wrap or a Ziploc bag over the mouth of the jar and rubber band it tightly in place. Let the mixture sit for twelve hours. Now, you need to filter the crystals out with a ultra fine plastic mesh cone filter, or any filter of your choice. Make sure to save the liquid. Tap the crystals into a stack of three coffee filters and wrap them up. Use paper towels to dry as much of the moisture out of the filters as you can. Finish by dropping the still wrapped up iodine crystals into a container of Damp-Rid or any kind of moisture absorbing product. Now, add another one-quarter cup H2O2 to the liquid and repeat the previous steps the harvest another five to ten grams of iodine crystals. You should yield 45-48 grams of dry iodine crystals from this method if done correctly. —
    The final product from the iodine crystal extraction should be stored in an air-tight container where little light is present. Light and moisture will degrade your iodine crystals.

    Making Iodide crystals by using store bought tincture of iodine
    30 mls of Hydrochloric acid or muiriatic acid –1/2 :1 ratio to a 30 ml bottle—so if using 60 mls the then you are using 15 mls of HCl acid to 30 mls of Iodine
    then you are adding 60 mls of Hydrogen peroxide to 60 mls of iodine—again here it is a 1:1—start of with adding the iodine in a container per every 30 ml then follow the ratio to acids ( 15ml) and peroxide ( 30 ml) mix well til there is separation when separated then filter out the components and then rinse at the end with water—-you will have a Iodide crystal
    Tincture of Iodine
    Add 2 g of Iodine to 45 mL of ethanol and dissolve.
    Dissolve this mixture in 55 mL of distilled water.
    Add 2.4 grams of KI to this mixture and dissolve.
    Isolating Elemental Iodine from Potassium Iodide
    Iodine crystals are used in a couple of the experiments in the book. When I wrote those sections, iodine was freely available, but the DEA recently moved iodine to List I, which means it now requires completing paperwork and showing ID to purchase iodine. Fortunately, there’s a very easy way around this problem. You can isolate elemental iodine from potassium iodide, which is included in one of the chemical kits. To do so, take the following steps:
    1. Weigh out 2.0 g of potassium iodide and transfer it to a test tube.
    2. Add about 1.5 mL of distilled water to the test tube and swirl to dissolve the potassium iodide.
    3. Add 1.5 mL of concentrated hydrochloric acid (or about 1.8 mL of hardware store muriatic acid) to the test tube and swirl to mix the solutions.
    4. Add about 10 mL of drugstore 3% hydrogen peroxide. The solution immediately turns dark brown as the iodide ions are oxidized to elemental iodine, which precipitates out.
    5. Swirl the test tube to suspend the iodine and pour the liquid through a funnel with a folded piece of filter paper to capture the iodine crystals.
    6. Rinse the iodine crystals on the filter paper several times with a few mL of distilled water. The rinse solution appears brown from dissolved iodine, but iodine is not very soluble in water, so you’re not losing much of your yield.
    7. Spread out the filter paper on a watch glass or saucer and allow the crystals to dry thoroughly. Iodine gradually sublimates (passes directly from solid to gaseous form) at room temperature, so don’t leave the crystals exposed to air any longer than necessary to dry them.
    8. Once the crystals are dry, transfer them to a sealed storage bottle or vial.
    These quantities produce a gram or so of iodine, which is sufficient for the experiments that require it. If you need more iodine, simply increase all quantities proportionately.


    SOY the food of illness
    SOY JUNK and how People are unaware of the Dangers of Soy
    A growing body of credible medical and dietary research suggests that soy products may cause adverse medical and developmental conditions in susceptible persons, especially children ?who in some instances may be affected by soy products consumed either by themselves (for instance, in baby formula) or by their mothers prior to giving birth.”…
    For more see:
    RE: Possible Legal Action On Medical Problems Caused By Soyl
    Hi Sally,
    A site about Food Technologies 2004 Food Expo made reference to a company Loders Croklaan, “The company is a producer of specialty oils and fats, emulsifiers, ingredient delivery systems, encapsulation, and proteins for the food processing industry.” This includes feed for calves, cattle & poultry. They make a powdered calf milk replacement. In their descriptions of feeds it mentions they no longer use paraffin based oils to keep dust down in feeds because of the dioxin scandal. So now they are using soya lecithin to replace it. Below there is an article by the USDA telling food processing plants how to reprocess poultry with high dioxin levels caused by soy feed!
    A commentary that is listed below about dioxin being a potent mimic of estrogen, which is a danger of soy, right? I can’t get over the relationship between soy and dioxin. So I though somebody from WAPF might be interested in the National Academy of Sciences’ meeting on 11/22 & 23 in Washington DC on the subject.
    Sounds like there is dioxin in the Roundup you referred to recently. (with potatoes)
    Take care,

    How might I be exposed to dioxins?
    Most of the population has low-level exposure to dioxins. Although dioxin is an environmental contaminant, most dioxin exposure occurs through the diet, with over 95% coming through dietary intake of animal fats (see also F3 and F4). Small amounts of exposure occur from breathing air containing trace amounts of dioxins on particles and in vapor form, from inadvertent ingestion of soil containing dioxins, and from absorption through the skin contacting air, soil, or water containing minute levels.
    Dioxin Reassessment, NAS Review Draft
    On October 15, 2004, the EPA transmitted to the National Academy of Sciences (NAS) the NAS Review Draft of EPA’s Exposure and Human Health Reassessment of 2,3,7,8-Tetrachlorodibenzo-p-Dioxin (TCDD) and Related Compounds, in preparation for the first meeting of the NAS panel scheduled for November 22 and 23, 2004, in Washington, DC.
    Fats and oils for cattle
    Vegetable premix oil and by-pass fats as welcome alternatives to mineral oils.
    Mineral oil derivatives (such as paraffin oils) are commonly used to prevent dust formation and inhalation. Mineral oils, however, have a bad image in the animal feed industry. They are indigestible and ultimately end up in the environment. Moreover, they are under fire because of a number of dioxin scandals.
    Guidance for Reprocessing of Broilers Exposed to Dioxin-Contaminated Feed
    The highest reported soy bean meal sample contaminated with dioxins contained 14.68 ppt of 2,3,7,8-TCDD (Tetrachlorodibenzo-p-Dioxin), and had a total toxic equivalency factor (Teq) of 21.75 ppt
    It appears as if approximately 50% of the TCDD presented to poultry in feed is actually retained by the birds. The fact that samples of litter from growing houses have been analyzed and found to contain between 2 and 5.9 ppt TCDD strongly suggests that less than 100% of ingested TCDD is retained, but there is insufficient data to determine what percentage is excreted.
    One should avoid toxic chemicals like dioxin (a toxic byproduct of chlorine) as it is a potent mimic of estrogen that can cause very serious hormonal disruption.
    The Third International Soy Symposium
    Far from being the perfect food, modern soy products contain anti-nutrients and toxins and they interfere with the absorption of vitamins and minerals.
    Each year, research on the health effects of soy and soybean components seems to increase exponentially. Furthermore, research is not just expanding in the primary areas under investigation, such as cancer, heart disease and osteoporosis; new
    findings suggest that soy has potential benefits that may be more extensive than previously thought.
    So writes Mark Messina, PhD, General Chairperson of the Third International Soy Symposium, held in Washington, DC, in November 1999.1 For four days, well-funded scientists gathered in Washington made presentations to an admiring press and
    to their sponsors – United Soybean Board, American Soybean Association, Monsanto, Protein Technologies International, Central Soya, Cargill Foods, Personal Products Company, SoyLife, Whitehall-Robins Healthcare and the soybean councils of Illinois, Indiana, Kentucky, Michigan, Minnesota, Nebraska, Ohio and South Dakota.
    The symposium marked the apogee of a decade-long marketing campaign to gain consumer acceptance of tofu, soy milk, soy ice cream, soy cheese, soy sausage and soy derivatives, particularly soy isoflavones like genistein and diadzen, the
    oestrogen-like compounds found in soybeans. It coincided with a US Food and Drug Administration (FDA) decision, announced on October 25, 1999, to allow a health claim for products “low in saturated fat and cholesterol” that contain 6.25 grams of soy protein per serving. Breakfast cereals, baked goods, convenience food, smoothie mixes and meat substitutes could now be sold with labels touting benefits to cardiovascular health, as long as these products contained one heaping teaspoon of soy protein per 100-gram serving.
    “Just imagine you could grow the perfect food. This food not only would provide affordable nutrition, but also would be delicious and easy to prepare in a variety of ways. It would be a healthful food, with no saturated fat. In fact, you would be
    growing a virtual fountain of youth on your back forty.” The author is Dean Houghton, writing for The Furrow,2 a magazine published in 12 languages by John Deere. “This ideal food would help prevent, and perhaps reverse, some of the world’s most
    dreaded diseases. You could grow this miracle crop in a variety of soils and climates. Its cultivation would build up, not deplete, the land…this miracle food already exists… It’s called soy.” Just imagine. Farmers have been imagining – and planting more soy. What was once a minor crop, listed in the 1913 US Department of Agriculture (USDA) handbook not as a food but as an industrial product, now covers 72 million acres of American farmland. Much of this harvest will be used to feed chickens, turkeys, pigs, cows and salmon. Another large fraction will be squeezed to produce oil for margarine, shortenings and salad dressings. Advances in technology make it possible to produce isolated soy protein from what was once considered a waste product – the defatted, high-protein soy chips – and then transform something that looks and smells terrible into products that can be consumed by human beings. Flavourings, preservatives, sweeteners, emulsifiers and synthetic nutrients have turned soy protein isolate, the food processors’ ugly duckling, into a New Age Cinderella. The new fairy-tale food has been marketed not so much for her beauty but for her virtues. Early on, products based on soy protein isolate were sold as extenders and meat substitutes – a strategy that failed to produce the requisite consumer demand. The industry changed its approach. “The quickest way to gain product acceptability in the less affluent society,” said an industry spokesman, “is to have the product consumed on its own merit in a more affluent society.”3 So soy is now sold to the upscale consumer, not as a cheap, poverty food but as a miracle substance that will prevent heart disease and cancer, whisk away hot flashes, build strong bones and keep us forever young. The competition – meat, milk, cheese, butter and eggs – has been duly
    demonised by the appropriate government bodies. Soy serves as meat and milk for a new generation of virtuous vegetarians. Marketing costs money, especially when it needs to be bolstered with “research”, but there’s plenty of funds available. All soybean producers pay a mandatory assessment of one-half to one per cent of the net market price of soybeans. The total – something like US$80 million annually4 – supports United Soybean’s program to “strengthen the position of soybeans in the
    marketplace and maintain and expand domestic and foreign markets for uses for soybeans and soybean products”. State soybean councils from Maryland, Nebraska, Delaware, Arkansas, Virginia, North Dakota and Michigan provide another $2.5 million for “research”.5 Private companies like Archer Daniels Midland also contribute their share. ADM spent $4.7 million for advertising on Meet the Press and $4.3 million on Face the Nation during the course of a year.6 Public relations firms help convert research projects into newspaper articles and advertising copy, and law firms lobby for favourable government regulations. IMF money funds soy processing plants in foreign countries, and free trade policies keep soybean abundance flowing to overseas destinations.
    The push for more soy has been relentless and global in its reach. Soy protein is now found in most supermarket breads. It is being used to transform “the humble tortilla, Mexico’s corn-based staple food, into a protein-fortified ‘super-tortilla’ that would
    give a nutritional boost to the nearly 20 million Mexicans who live in extreme poverty”.7 Advertising for a new soy-enriched loaf from Allied Bakeries in Britain targets menopausal women seeking relief from hot flushes. Sales are running at a quarter of
    a million loaves per week.8 The soy industry hired Norman Robert Associates, a public relations firm, to “get more soy products onto school menus”.9 The USDA responded with a proposal to scrap the 30 per cent limit for soy in school lunches. The NuMenu program would allow unlimited use of soy in student meals. With soy added to hamburgers, tacos and lasagna, dieticians can get the total fat content below 30 per cent of calories, thereby conforming to government dictates. “With the soy-enhanced food items, students are receiving better servings of nutrients and less cholesterol and fat.” Soy milk has posted the biggest gains, soaring from $2 million in 1980 to $300 million in the US last year.10 Recent advances in processing have transformed the grey, thin, bitter, beany-tasting Asian beverage into a product that Western consumers will
    accept – one that tastes like a milkshake, but without the guilt. Processing miracles, good packaging, massive advertising and a marketing strategy that stresses the products’ possible health benefits account for increasing sales to all age groups. For example, reports that soy helps prevent prostate cancer have made soy milk acceptable to middle-aged men. “You don’t have to twist the arm of a 55- to 60-year-old guy to get him to try soy milk,” says Mark Messina. Michael Milken, former junk bond financier, has helped the industry shed its hippie image with well-publicised efforts to consume 40 grams of soy protein daily. America today, tomorrow the world. Soy milk sales are rising in Canada, even though soy milk there costs twice as much as cow’s milk. soybean milk processing plants are sprouting up in places like Kenya.11 Even China, where soy really is a poverty food and whose people want more meat, not tofu, has opted to build Western-style soy factories rather than develop western grasslands for grazing animals.12
    The propaganda that has created the soy sales miracle is all the more remarkable because, only a few decades ago, the soybean was considered unfit to eat – even in Asia. During the Chou Dynasty (1134&endash;246 BC) the soybean was
    designated one of the five sacred grains, along with barley, wheat, millet and rice. However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four
    grains show the seed and stem structure of the plant, the pictograph for the soybean emphasises the root structure. Agricultural literature of the period speaks frequently of the soybean and its use in crop rotation. Apparently the soy plant was initially used
    as a method of fixing nitrogen. The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce. At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée of cooked soybeans could be precipitated with calcium sulphate or magnesium sulphate (plaster of Paris or Epsom salts) to make a smooth, pale curd – tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia. The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or “anti-nutrients”. First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.14
    Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors. Weanling rats fed soy containing these antinutrients fail to grow normally. Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered
    how to ferment the soybean, they began to incorporate soy foods into their diets. In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants are reduced in
    quantity but not completely eliminated. Soy also contains goitrogens
    – substances that depress thyroid function. Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It’s a substance that can block the uptake of essential minerals – calcium, magnesium, copper, iron and especially zinc – in the intestinal tract. Although not a household word, phytic acid has been extensively studied; there are literally hundreds of articles on the effects of phytic acid in the current scientific literature. Scientists are in general agreement that grain- and legume-based diets high in phytates contribute to widespread mineral deficiencies in third world countries.15 Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy- and grain-based diets prevents their absorption.
    The soybean has one of the highest phytate levels of any grain or legume that has been studied,16 and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking.17 Only a long period of fermentation will significantly reduce the phytate content of soybeans. When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced.18 The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish. Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less so.
    Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus
    protects against diabetes; it is needed for a healthy reproductive system. Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals.19 Zinc deficiency can cause a “spacey” feeling that some vegetarians may mistake for the “high” of spiritual enlightenment.
    Milk drinking is given as the reason why second-generation Japanese in America grow taller than their native ancestors. Some investigators postulate that the reduced phytate content of the American diet – whatever may be its other deficiencies – is the true explanation, pointing out that both Asian and Western children who do not get enough meat and fish products to counteract the effects of a high phytate diet, frequently suffer rickets, stunting and other growth problems.20
    Soy processors have worked hard to get these anti-nutrients out of the finished product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of
    soy milk. SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fibre, then precipitated and separated using an acid wash and, finally, neutralised in an alkaline solution. Acid washing in aluminium tanks leaches high levels of aluminium into the final product. The resultant curds are spray- dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP). Much of the trypsin inhibitor content can be removed through high-temperature processing, but not all. Trypsin inhibitor content of soy protein isolate can vary as much as fivefold.21 (In rats, even low-level trypsin inhibitor SPI feeding results in reduced weight gain compared to controls.22) But high-temperature processing has the unfortunate side-effect of so denaturing the other proteins in soy that they are rendered largely ineffective.23 That’s why animals on soy feed need lysine supplements for normal growth.
    Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.24 Numerous artificial flavourings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their strong “beany” taste and to impart the flavour of meat.25 In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc.26 Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and
    increased deposition of fatty acids in the liver.27
    Yet soy protein isolate and textured vegetable protein are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food
    giveaway programs. In spite of poor results in animal feeding trials, the soy industry has sponsored a number of studies designed to show that soy protein products can be used in human diets as a replacement for traditional foods. An example is “Nutritional Quality of Soy Bean Protein Isolates: Studies in Children of Preschool Age”, sponsored by the Ralston Purina Company.28 A group of Central American children suffering from malnutrition was first stabilised and brought into better health by feeding them native
    foods, including meat and dairy products. Then, for a two-week period, these traditional foods were replaced by a drink made of soy protein isolate and sugar. All nitrogen taken in and all nitrogen excreted was measured in truly Orwellian fashion: the children were weighed naked every morning, and all excrement and vomit gathered up for analysis. The researchers found that the children retained nitrogen and that their growth was “adequate”, so the experiment was declared a success.
    Whether the children were actually healthy on such a diet, or could remain so over a long period, is another matter. The researchers noted that the children vomited “occasionally”, usually after finishing a meal; that over half suffered from periods of moderate diarrhoea; that some had upper respiratory infections; and that others suffered from rash and fever. It should be noted that the researchers did not dare to use soy products to help the children recover from malnutrition, and were obliged to supplement the soy-sugar mixture with nutrients largely absent in soy products – notably, vitamins A, D and B12, iron, iodine and zinc.
    The best marketing strategy for a product that is inherently unhealthy is, of course, a health claim. “The road to FDA approval,” writes a soy apologist, “was long and demanding, consisting of a detailed review of human clinical data collected from more than 40 scientific studies conducted over the last 20 years. Soy protein was found to be one of the rare foods that had sufficient scientific evidence not only to qualify for an FDA health claim proposal but to ultimately pass the rigorous approval process.”29
    The “long and demanding” road to FDA approval actually took a few unexpected turns. The original petition, submitted by Protein Technology International, requested a health claim for isoflavones, the oestrogen-like compounds found plentifully in soybeans, based on assertions that “only soy protein that has been processed in a manner in which isoflavones are retained will result in cholesterol lowering”. In 1998, the FDA made the unprecedented move of rewriting PTI’s petition, removing any reference to the phyto-oestrogens and substituting a claim for soy protein – a move that was in direct contradiction to the agency’s regulations. The FDA is authorised to make rulings only on substances presented by petition. The abrupt change in direction was no doubt due to the fact that a number of researchers, including scientists employed by the US Government, submitted documents indicating that isoflavones are toxic. The FDA had also received, early in 1998, the final British Government report on phytoestrogens, which failed to find much evidence of benefit and warned against potential adverse effects.30
    Even with the change to soy protein isolate, FDA bureaucrats engaged in the “rigorous approval process” were forced to deal nimbly with concerns about mineral blocking effects, enzyme inhibitors, goitrogenicity, endocrine disruption, reproductive problems and increased allergic reactions from consumption of soy products.31 One of the strongest letters of protest came from Dr Dan Sheehan and Dr Daniel Doerge, government researchers at the
    National Center for Toxicological Research.32 Their pleas for warning labels were dismissed as unwarranted. “Sufficient scientific evidence” of soy’s cholesterol-lowering properties is drawn largely from a 1995 meta-analysis by Dr James Anderson, sponsored by Protein Technologies International and published in the New England Journal of Medicine.33 A meta-analysis is a review and summary of the results of many clinical studies on the same subject. Use of meta-analyses to draw general conclusions has come under sharp criticism by members of the scientific community. “Researchers substituting meta-analysis for more rigorous trials risk making faulty assumptions and indulging in creative accounting,” says Sir John Scott, President of the Royal Society of New Zealand. “Like is not being lumped with like. Little lumps and big lumps of data are being gathered together by various groups.”34 There is the added temptation for researchers, particularly researchers funded by a company like Protein Technologies International, to leave out studies that would prevent the desired conclusions. Dr Anderson discarded eight studies for various reasons, leaving a remainder of twenty-nine. The published report suggested that individuals with cholesterol levels over 250 mg/dl would experience a “significant” reduction of 7 to 20 per cent in levels of serum cholesterol if they substituted soy protein for animal protein. Cholesterol reduction was insignificant for individuals whose cholesterol was lower than 250 mg/dl. In other words, for most of us, giving up steak and eating veggie burgers instead will not bring down blood cholesterol levels. The health claim that the FDA approved “after detailed review of human clinical data” fails to inform the consumer about these important details. Research that ties soy to positive effects on cholesterol levels is “incredibly immature”, said Ronald M. Krauss, MD, head of the Molecular Medical Research Program and Lawrence Berkeley National Laboratory.35 He might have added that studies in which cholesterol levels were lowered through either diet or drugs have consistently resulted in a greater number of deaths in the treatment groups than in controls – deaths from stroke, cancer, intestinal disorders, accident and suicide.36 Cholesterol-lowering measures in the US have fuelled a $60 billion per year cholesterol-lowering industry, but have not saved us from the ravages of heart disease.
    SOY AND CANCER !!!!!!!!!!!!!
    The new FDA ruling does not allow any claims about cancer prevention on food packages, but that has not restrained the industry and its marketeers from making them in their promotional literature. “In addition to protecting the heart,” says a vitamin company brochure, “soy has demonstrated powerful anticancer benefits…the
    Japanese, who eat 30 times as much soy as North Americans, have a lower incidence of cancers of the breast, uterus and prostate.”37 Indeed they do. But the Japanese, and Asians in general, have much higher rates of other types of cancer, particularly cancer of the oesophagus, stomach, pancreas and liver.38 Asians throughout the world also have high rates of thyroid cancer.39 The logic that links low rates of reproductive cancers to soy consumption requires attribution of high rates of thyroid and digestive cancers to the same foods, particularly as soy causes these types of cancers in laboratory rats.
    Just how much soy do Asians eat? A 1998 survey found that the average daily amount of soy protein consumed in Japan was about eight grams for men and seven for women – less than two teaspoons.40 The famous Cornell China Study, conducted by Colin T. Campbell, found that legume consumption in China varied from 0 to 58 grams per day, with a mean of about twelve.41 Assuming that two-thirds of legume consumption is soy, then the maximum consumption is about 40 grams, or less than three tablespoons per day, with an average consumption of about nine grams, or less than two teaspoons. A survey conducted in the 1930s found that soy foods accounted for only 1.5 per cent of calories in the Chinese diet, compared with 65 per cent of calories from pork.42 (Asians traditionally cooked with lard, not vegetable oil!) Traditionally fermented soy products make a delicious, natural seasoning that may supply important nutritional factors in the Asian diet. But except in times of famine, Asians consume soy products only in small amounts, as condiments, and not as a replacement for animal foods – with one exception. Celibate monks living in monasteries and leading a vegetarian lifestyle find
    soy foods quite helpful because they dampen libido.
    It was a 1994 meta-analysis by Mark Messina, published in Nutrition and Cancer,that fuelled speculation on soy’s anticarcinogenic properties.43 Messina noted that in 26 animal studies, 65 per cent reported protective effects from soy. He conveniently neglected to include at least one study in which soy feeding caused pancreatic cancer – the 1985 study by Rackis.44 In the human studies he listed, the results were mixed. A few showed some protective effect, but most showed no correlation at all between soy consumption and cancer rates. He concluded that “the data in this review cannot be used as a
    basis for claiming that soy intake decreases cancer risk”. Yet in his subsequent book, The Simple Soybean and Your Health, Messina makes just such a claim, recommending one cup or 230 grams of soy products per day in his “optimal” diet as a way to prevent cancer. Thousands of women are now consuming soy in the belief that it protects them against breast cancer. Yet, in 1996, researchers found that women consuming soy protein isolate had an increased incidence of epithelial hyperplasia, a condition that presages malignancies.45 A year later, dietary genistein was found to stimulate breast cells to enter the cell cycle – a discovery that led the study authors to conclude that women should not consume soy products to prevent breast cancer.46
    The male species of tropical birds carries the drab plumage of the female at birth and ‘colours up’ at maturity, somewhere between nine and 24 months. In 1991, Richard and Valerie James, bird breeders in Whangerai, New Zealand, purchased a new kind of feed for their birds – one based largely on soy protein.47 When soy-based feed was used, their birds ‘coloured up’ after just a few months. In fact, one bird-food manufacturer claimed that this early development was an advantage imparted by the feed. A 1992 ad for Roudybush feed formula showed a picture of the male crimson rosella, an Australian parrot that acquires beautiful red plumage at 18 to 24 months, already brightly coloured at 11 weeks old. Unfortunately, in the ensuing years, there was decreased fertility in the birds, with precocious maturation, deformed, stunted and stillborn babies, and premature deaths, especially among females, with the result that the total population in the aviaries went into steady decline. The birds suffered beak and bone deformities, goitre, immune system disorders and pathological, aggressive behaviour. Autopsy revealed digestive organs in a state of disintegration. The list of problems corresponded with many of the problems the Jameses had encountered in their two children, who had been fed soy-based infant formula. Startled, aghast, angry, the Jameses hired toxicologist Mike Fitzpatrick. PhD, to investigate further. Dr Fitzpatrick’s literature review uncovered evidence that soy consumption has been linked to numerous disorders, including infertility, increased cancer and infantile leukaemia; and, in studies dating back to the 1950s,48 that genistein in soy causes endocrine disruption in animals.
    Dr Fitzpatrick also analysed the bird feed and found that it contained high levels of phytoestrogens, especially genistein. When the Jameses discontinued using soy-based feed, the flock gradually returned to normal breeding habits and behaviour. The Jameses embarked on a private crusade to warn the public and government officials about toxins in soy foods, particularly the endocrine-disrupting isoflavones, genistein and diadzen. Protein Technology International received their material in 1994. In 1991, Japanese researchers reported that consumption of as little as 30 grams or two tablespoons of soybeans per day for only one month resulted in a significant increase in thyroid-stimulating hormone.49 Diffuse goitre and hypothyroidism appeared in some of the subjects and many complained of constipation, fatigue and lethargy, even though their intake of iodine was
    adequate. In 1997, researchers from the FDA’s National Center for Toxicological Research made the embarrassing discovery that the goitrogenic components of soy were the very same isoflavones.50
    Twenty-five grams of soy protein isolate, the minimum amount PTI claimed to have cholesterol-lowering effects, contains from 50 to 70 mg of isoflavones. It took only 45 mg of isoflavones in premenopausal women to exert significant biological effects, including a reduction in hormones needed for adequate thyroid function. These effects lingered for three months after soy consumption was discontinued.51 One hundred grams of soy protein – the maximum suggested cholesterol-lowering dose, and the amount recommended by Protein Technologies International – can contain almost 600 mg of isoflavones,52 an amount that is undeniably toxic. In 1992, the Swiss health service estimated that 100 grams of soy protein provided the oestrogenic equivalent of the Pill.53 In vitro studies suggest that isoflavones inhibit synthesis of oestradiol and other steroid hormones.54 Reproductive problems, infertility, thyroid disease and liver disease due to dietary intake of isoflavones have been observed for several species of animals including mice, cheetah, quail, pigs, rats, sturgeon and sheep.55 It is the isoflavones in soy that are said to have a favourable effect on postmenopausal symptoms, including hot flushes, and protection from osteoporosis. Quantification of discomfort from hot flushes is extremely subjective, and most studies show that control subjects report reduction in discomfort in amounts equal to subjects given soy.56 The claim that soy prevents osteoporosis is extraordinary, given that soy foods block calcium and cause vitamin D deficiencies. If Asians indeed have lower rates of osteoporosis than Westerners, it is because their diet provides plenty of vitamin D from shrimp, lard and seafood, and plenty of calcium from bone broths. The reason that Westerners have such high rates of osteoporosis is because they have
    substituted soy oil for butter, which is a traditional source of vitamin D and other fat-soluble activators needed for calcium absorption.
    But it was the isoflavones in infant formula that gave the Jameses the most cause for concern. In 1998, investigators reported that the daily exposure of infants to isoflavones in soy infant formula is 6 to11 times higher on a body-weight basis than the dose
    that has hormonal effects in adults consuming soy foods. Circulating concentrations of isoflavones in infants fed soy-based formula were 13,000 to 22,000 times higher than plasma oestradiol concentrations in infants on cow’s milk formula.57 Approximately 25 per cent of bottle-fed children in the US receive soy-based formula – a much higher percentage than in other parts of the Western world. Fitzpatrick estimated that an infant exclusively fed soy formula receives the oestrogenic equivalent (based on body weight) of at least five birth control pills per day.58 By contrast, almost no phytoestrogens have been detected in dairy-based infant formula or in human milk, even when the mother consumes soy products. Scientists have known for years that soy-based formula can cause thyroid problems in babies. But what are the effects of soy products on the hormonal development of the infant, both male and female? Male infants undergo a “testosterone surge” during the first few months of life, when testosterone levels may be as high as those of an adult male. During this period, the infant is programmed to express male characteristics after puberty, not only in the development of his sexual organs and other masculine physical traits, but also in setting patterns in the brain characteristic of male behaviour. In monkeys, deficiency of male hormones impairs the development of spatial perception (which, in humans, is normally more acute in men than in women), of learning ability and of visual discrimination tasks (such as would be required for
    reading).59 It goes without saying that future patterns of sexual orientation may also be influenced by the early hormonal environment. Male children exposed during gestation to diethylstilbestrol (DES), a synthetic oestrogen that has effects on animals similar to those of phytoestrogens from soy, had testes smaller than normal on manturation.60
    Learning disabilities, especially in male children, have reached epidemic proportions. Soy infant feeding – which began in earnest in the early 1970s – cannot be ignored as a probable cause for these tragic developments. As for girls, an alarming number are entering puberty much earlier than normal, according to a recent study reported in the journal Pediatrics.61 Investigators found that one per cent of all girls now show signs of puberty, such as breast development or pubic hair, before the age of three; by age eight, 14.7 per cent of white girls and almost 50 per cent of African-American girls have one or both of these characteristics. New data indicate that environmental oestrogens such as PCBs and DDE (a breakdown product of DDT) may cause early sexual development in girls.62 In the 1986 Puerto Rico Premature The larche study, the most significant dietary association with premature sexual development was not chicken – as reported in the press – but soy infant formula.63 The consequences of this truncated childhood are tragic. Young girls with mature bodies must cope with feelings and urges that most children are not well-equipped to handle. And early maturation in girls is frequently a harbinger for problems with the reproductive system later in life, including failure to menstruate, infertility and breast cancer. Parents who have contacted the Jameses recount other problems associated with children of both sexes who were fed soy-based formula, including extreme emotional behaviour, asthma, immune system problems, pituitary insufficiency, thyroid disorders and irritable bowel syndrome – the same endocrine and digestive havoc that afflicted the Jameses’ parrots.
    Organisers of the Third International Soy Symposium would be hard-pressed to call the conference an unqualified success. On the second day of the symposium, the London-based Food Commission and the Weston A. Price Foundation of Washington, DC, held a joint press conference, in the same hotel as the symposium, to present concerns about soy infant formula. Industry representatives sat stony-faced through the recitation of potential dangers and a plea from concerned scientists and parents to pull soy-based infant formula from the market. Under pressure from the Jameses, the New Zealand Government had issued a health warning about soy infant formula in 1998; it was time for the American government to do the same. On the last day of the symposium, presentations on new findings related to toxicity sent a well-oxygenated chill through the giddy helium hype. Dr Lon White reported on a study of Japanese Americans living in Hawaii, that showed a significant statistical relationship between two or more servings of tofu a week and “accelerated brain aging”.64 Those participants who consumed tofu in mid-life had lower cognitive function in late life and a greater incidence of Alzheimer’s disease and dementia. “What’s more,” said Dr White, “those who ate a lot of tofu, by the time they were 75 or 80 looked five years older”.65 White and his colleagues blamed the negative effects on isoflavones – a finding that supports an earlier study in which postmenopausal women with higher levels of circulating oestrogen experienced greater cognitive decline.66 Scientists Daniel Sheehan and Daniel Doerge, from the National Center for Toxicological Research, ruined PTI’s day by presenting findings from rat feeding studies, indicating that genistein in soy foods causes irreversible damage to enzymes that synthesise thyroid hormones.67 “The association between soybean consumption and goiter in animals and humans has a long history,” wrote Dr Doerge. “Current evidence for the beneficial effects of soy requires a full understanding of potential adverse
    effects as well.” Dr Claude Hughes reported that rats born to mothers that were fed genistein had decreased birth weights compared to controls, and onset of puberty occurred earlier in male offspring.68 His research suggested that the effects observed in rats “…will be at least somewhat predictive of what occurs in humans. There is no reason to assume that there will be gross
    malformations of fetuses but there may be subtle changes, such as neurobehavioral attributes, immune function and sex hormone levels.” The results, he said, “could be nothing or could be something of great concern…if mom is eating something that can act like sex hormones, it is logical to wonder if that could change the baby’s development”.69 A study of babies born to vegetarian mothers, published in January 2000, indicated just what those changes in baby’s development might be. Mothers who ate a vegetarian diet during pregnancy had a fivefold greater risk of delivering a boy with hypospadias, a birth defect of the penis.70 The authors of the study suggested that the cause was greater exposure to phytoestrogens in soy foods popular with vegetarians. Problems with female offspring of vegetarian mothers are more likely to show up later in life. While soy’s oestrogenic effect is less than that of diethylstilbestrol (DES), the dose is likely to be higher because it’s consumed as a food, not taken as a drug. Daughters of women who took DES during pregnancy suffered from infertility and cancer when they reached their twenties.
    Lurking in the background of industry hype for soy is the nagging question of whether it’s even legal to add soy protein isolate to food. All food additives not in common use prior to 1958, including casein protein from milk, must have GRAS (Generally
    Recognized As Safe) status. In 1972, the Nixon administration directed a re-examination of substances believed to be GRAS, in the light of any scientific information then available. This re-examination included casein protein which became codified as
    GRAS in 1978. In 1974, the FDA obtained a literature review of soy protein because, as soy protein had not been used in food until 1959 and was not even in common use in the early 1970s, it was not eligible to have its GRAS status grandfathered under the provisions of the Food, Drug and Cosmetic Act.71 The scientific literature up to 1974 recognised many antinutrients in factory-made soy protein, including trypsin inhibitors, phytic acid and genistein. But the FDA literature review dismissed discussion of adverse impacts, with the statement that it was important for “adequate processing” to remove them. Genistein could be removed with an alcohol wash, but it was an expensive procedure that processors avoided. Later studies determined that trypsin inhibitor content could be removed only with long periods of heat and pressure, but the FDA has imposed no requirements for manufacturers to do so. The FDA was more concerned with toxins formed during processing, specifically nitrites and lysinoalanine.72 Even at low levels of consumption – averaging one-third of a gram per day at the time – the presence of these carcinogens was considered too great a threat to public health to allow GRAS status. Soy protein did have approval for use as a binder in cardboard boxes, and this approval was allowed to continue, as researchers considered that migration of nitrites from the box into the food contents would be too small to constitute a cancer risk. FDA officials called for safety specifications and monitoring procedures before granting of GRAS status for food. These
    were never performed. To this day, use of soy protein is codified as GRAS only for this limited industrial use as a cardboard binder. This means that soy protein must be subject to premarket approval procedures each time manufacturers intend to use it as a food or add it to a food. Soy protein was introduced into infant formula in the early 1960s. It was a new product with no history of any use at all. As soy protein did not have GRAS status, premarket approval was required. This was not and still has not been granted. The key ingredient of soy infant formula is not recognised as safe.
    “Against the backdrop of widespread praise…there is growing suspicion that soy – despite its undisputed benefits – may pose some health hazards,” writes Marian Burros, a leading food writer for the New York Times. More than any other writer, Ms Burros’s endorsement of a low-fat, largely vegetarian diet has herded Americans into supermarket aisles featuring soy foods. Yet her January 26, 2000 article, “Doubts Cloud Rosy News on Soy”, contains the following alarming statement: “Not one of
    the 18 scientists interviewed for this column was willing to say that taking isoflavones was risk free.” Ms Burros did not enumerate the risks, nor did she mention that the recommended 25 daily grams of soy protein contain enough isoflavones to cause problems in sensitive individuals, but it was evident that the industry had recognised the need to cover itself. Because the industry is extremely exposed…contingency lawyers will soon discover that the number of potential plaintiffs can be counted in the millions and the pockets are very, very deep. Juries will hear something like the following: “The industry has known for years that soy contains many toxins. At first they told the public that the toxins were removed by processing. When it became apparent that processing could not get rid of them, they claimed that these substances were beneficial. Your government granted a health claim to a substance that is poisonous, and the industry lied to the public to sell more soy.”
    The “industry” includes merchants, manufacturers, scientists, publicists, bureaucrats, former bond financiers, food writers, vitamin companies and retail stores. Farmers will probably escape because they were duped like the rest of us. But they need to find something else to grow before the soy bubble bursts and the market collapses: grass-fed livestock, designer vegetables…or hemp to make paper for thousands and thousands of legal briefs.
    1. Program for the Third International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, Sunday, October 31, through Wednesday, November 3, 1999, Omni Shoreham Hotel, Washington, DC.
    2. Houghton, Dean, “Healthful Harvest”, The Furrow, January 2000, pp. 10-13.
    3. Coleman, Richard J., “Vegetable Protein – A Delayed Birth?” Journal of the American Oil Chemists’ Society 52:238A, April 1975.
    4. See www/
    5. These are listed in
    6. Wall Street Journal, October 27, 1995.
    7. Smith, James F., “Healthier tortillas could lead to healthier Mexico”, Denver Post, August 22, 1999, p. 26A.
    8. “Bakery says new loaf can help reduce hot flushes”, Reuters, September 15, 1997.
    9. “Beefing Up Burgers with Soy Products at School”, Nutrition Week, Community Nutrition Institute, Washington, DC, June 5, 1998, p. 2.
    10. Urquhart, John, “A Health Food Hits Big Time”, Wall Street Journal, August 3, 1999, p. B1
    11. “Soyabean Milk Plant in Kenya”, Africa News Service, September 1998.
    12. Simoons, Frederick J., Food in China: A Cultural and Historical Inquiry, CRC Press, Boca Raton, 1991, p. 64.
    13. Katz, Solomon H., “Food and Biocultural Evolution: A Model for the Investigation of Modern Nutritional Problems”, Nutritional Anthropology, Alan R. Liss Inc., 1987, p. 50.
    14. Rackis, Joseph J. et al., “The USDA trypsin inhibitor study. I. Background, objectives and procedural details”, Qualification of Plant Foods in Human Nutrition, vol. 35, 1985.
    15. Van Rensburg et al., “Nutritional status of African populations predisposed to esophageal cancer”, Nutrition and Cancer, vol. 4, 1983, pp. 206-216; Moser, P.B. et al., “Copper, iron, zinc and selenium dietary intake and status of Nepalese lactating
    women and their breastfed infants”, American Journal of Clinical Nutrition 47:729-734, April 1988; Harland, B.F. et al., “Nutritional status and phytate: zinc and phytate X calcium: zinc dietary molar ratios of lacto-ovovegetarian Trappist monks: 10
    years later”, Journal of the American Dietetic Association 88:1562-1566, December 1988.
    16. El Tiney, A.H., “Proximate Composition and Mineral and Phytate Contents of Legumes Grown in Sudan”, Journal of Food Composition and Analysis (1989) 2:6778.
    17. Ologhobo, A.D. et al., “Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing”, Journal of Food Science 49(1):199-201, January/February 1984.
    18. Sandstrom, B. et al., “Effect of protein level and protein source on zinc absorption in humans”, Journal of Nutrition 119(1):48-53, January 1989; Tait, Susan et al., “The availability of minerals in food, with particular reference to iron”, Journal of Research in Society and Health 103(2):74-77, April 1983.
    19. Phytate reduction of zinc absorption has been demonstrated in numerous studies. These results are summarised in Leviton, Richard, Tofu, Tempeh, Miso and Other Soyfoods: The ‘Food of the Future’ – How to Enjoy Its Spectacular Health Benefits, Keats Publishing, Inc., New Canaan, CT, USA, 1982, p. 1415.
    20. Mellanby, Edward, “Experimental rickets: The effect of cereals and their interaction with other factors of diet and environment in producing rickets”, Journal of the Medical Research Council 93:265, March 1925; Wills, M.R. et al., “Phytic Acid and Nutritional Rickets in Immigrants”, The Lancet, April 8,1972, pp. 771-773.
    21. Rackis et al., ibid.
    22. Rackis et al., ibid., p. 232.
    23. Wallace, G.M., “Studies on the Processing and Properties of Soymilk”, Journal of Science and Food Agriculture 22:526-535, October 1971.
    24. Rackis, et al., ibid., p. 22; “Evaluation of the Health Aspects of Soy Protein Isolates as Food Ingredients”, prepared for FDA by Life Sciences Research Office, Federation of American Societies for Experimental Biology (9650 Rockville Pike, Bethesda, MD 20014), USA, Contract No. FDA 223-75-2004, 1979.
    25. See www/
    26. Rackis, Joseph, J., “Biological and Physiological Factors in Soybeans”, Journal of the American Oil Chemists’ Society 51:161A-170A, January 1974.
    27. Rackis, Joseph J. et al., “The USDA trypsin inhibitor study”, ibid.
    28. Torum, Benjamin, “Nutritional Quality of Soybean Protein Isolates: Studies in Children of Preschool Age”, in Soy Protein and Human Nutrition, Harold L Wilcke et al. (eds), Academic Press, New York, 1979.
    29. Zreik, Marwin, CCN, “The Great Soy Protein Awakening”, Total Health 32(1), February 2000.
    30. IEH Assessment on Phytoestrogens in the Human Diet, Final Report to the Ministry of Agriculture, Fisheries and Food, UK, November 1997, p. 11.
    31. Food Labeling: Health Claims: Soy Protein and Coronary Heart Disease, Food and Drug Administration 21 CFR, Part 101 (Docket No. 98P-0683).
    32. Sheegan, Daniel M. and Daniel R Doerge, Letter to Dockets Management Branch (HFA-305), February 18, 1999.
    33. Anderson, James W. et al., “Meta-analysis of the Effects of Soy Protein Intake on Serum Lipids”, New England Journal of Medicine (1995) 333:(5):276-282.
    34. Guy, Camille, “Doctors warned against magic, quackery”, New Zealand Herald, September 9, 1995, section 8, p. 5.
    35. Sander, Kate and Hilary Wilson, “FDA approves new health claim for soy, but litte fallout expected for dairy”, Cheese Market News, October 22, 1999, p. 24.
    36. Enig, Mary G. and Sally Fallon, “The Oiling of America”, NEXUS Magazine, December 1998-January 1999 and February-March 1999; also available at
    37. Natural Medicine News (L & H Vitamins, 32-33 47th Avenue, Long Island City, NY 11101), USA, January/February 2000, p. 8.
    38. Harras, Angela (ed.), Cancer Rates and Risks, National Institutes of Health, National Cancer Institute, 1996, 4th edition.
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    40. Nagata, C. et al., Journal of Nutrition (1998) 128:209-213.
    41. Campbell, Colin T. et al., The Cornell Project in China.
    42. Chang, K.C. (ed.), Food in Chinese Culture: Anthropological and Historical Perspectives, New Haven, 1977.
    43. Messina, Mark J. et al., “Soy Intake and Cancer Risk: A Review of the In Vitro and In Vivo Data”, Nutrition and Cancer (1994) 21(2):113-131.
    44. Rackis et al, “The USDA trypsin inhibitor study”, ibid.
    45. Petrakis, N.L. et al., “Stimulatory influence of soy protein isolate on breast secretion in pre- and post-menopausal women”, Cancer Epid. Bio. Prev. (1996) 5:785-794.
    46. Dees, C. et al., “Dietary estrogens stimulate human breast cells to enter the cell cycle”, Environmental Health Perspectives (1997) 105(Suppl. 3):633-636.
    47. Woodhams, D.J., “Phytoestrogens and parrots: The anatomy of an investigation”, Proceedings of the Nutrition Society of New Zealand (1995) 20:22-30.
    48. Matrone, G. et al., “Effect of Genistin on Growth and Development of the Male Mouse”, Journal of Nutrition (1956) 235-240.
    49. Ishizuki, Y. et al., “The effects on the thyroid gland of soybeans administered experimentally in healthy subjects”, Nippon Naibunpi Gakkai Zasshi (1991) 767:622-629.
    50. Divi, R.L. et al., “Anti-thyroid isoflavones from the soybean”, Biochemical Pharmacology (1997) 54:1087-1096.
    51. Cassidy, A. et al., “Biological Effects of a Diet of Soy Protein Rich in Isoflavones on the Menstrual Cycle of Premenopausal Women”, American Journal of Clinical Nutrition (1994) 60:333-340.
    52. Murphy, P.A., “Phytoestrogen Content of Processed Soybean Foods”, Food Technology, January 1982, pp. 60-64.
    53. Bulletin de L’Office Fédéral de la Santé Publique, no. 28, July 20, 1992.
    54. Keung, W.M., “Dietary oestrogenic isoflavones are potent inhibitors of B-hydroxysteroid dehydrogenase of P. testosteronii”, Biochemical and Biophysical Research Committee (1995) 215:1137-1144; Makela, S.I. et al.,
    “Estrogen-specific 12 B-hydroxysteroid oxidoreductase type 1 (E.C. as a possible target for the action of phytoestrogens”, PSEBM (1995) 208:51-59.
    55. Setchell, K.D.R. et al., “Dietary oestrogens – a probable cause of infertility and liver disease in captive cheetahs”, Gastroenterology (1987) 93:225-233; Leopald, A.S., “Phytoestrogens: Adverse effects on reproduction in California Quail,”
    Science (1976) 191:98-100; Drane, H.M. et al., “Oestrogenic activity of soya-bean products”, Food, Cosmetics and Technology (1980) 18:425-427; Kimura, S. et al., “Development of malignant goiter by defatted soybean with iodine-free diet
    in rats”, Gann. (1976) 67:763-765; Pelissero, C. et al., “Oestrogenic effect of dietary soybean meal on vitellogenesis in cultured Siberian Sturgeon Acipenser baeri”, Gen. Comp. End. (1991) 83:447-457; Braden et al., “The oestrogenic activity and
    metabolism of certain isoflavones in sheep”, Australian J. Agricultural Research (1967) 18:335-348.
    56. Ginsburg, Jean and Giordana M. Prelevic, “Is there a proven place for phytoestrogens in the menopause?”, Climacteric
    (1999) 2:75-78.
    57. Setchell, K.D. et al., “Isoflavone content of infant formulas and the metabolic fate of these early phytoestrogens in early
    life”, American Journal of Clinical Nutrition, December 1998 Supplement, 1453S-1461S.
    58. Irvine, C. et al., “The Potential Adverse Effects of Soybean Phytoestrogens in Infant Feeding”, New Zealand Medical
    Journal May 24, 1995, p. 318.
    59. Hagger, C. and J. Bachevalier, “Visual habit formation in 3-month-old monkeys (Macaca mulatta): reversal of sex difference following neonatal manipulations of androgen”, Behavior and Brain Research (1991) 45:57-63.
    60. Ross, R.K. et al., “Effect of in-utero exposure to diethylstilbestrol on age at onset of puberty and on post-pubertal hormone levels in boys”, Canadian Medical Association Journal 128(10):1197-8, May 15, 1983.
    61. Herman-Giddens, Marcia E. et al., “Secondary Sexual Characteristics and Menses in Young Girls Seen in Office Practice: A Study from the Pediatric Research in Office Settings Network”, Pediatrics 99(4):505-512, April 1997.
    62. Rachel’s Environment & Health Weekly 263, “The Wingspread Statement”, Part 1, December 11, 1991; Colborn, Theo, Dianne Dumanoski and John Peterson Myers, Our Stolen Future, Little, Brown & Company, London, 1996.
    63. Freni-Titulaer, L.W., “Premature Thelarch in Puerto Rico: A search for environmental factors”, American Journal of Diseases of Children 140(12):1263-1267, December 1986.
    64. White, Lon, “Association of High Midlife Tofu Consumption with Accelerated Brain Aging”, Plenary Session #8: Cognitive Function, The Third International Soy Symposium, November 1999, Program, p. 26.
    65. Altonn, Helen, “Too much tofu induces ‘brain aging’, study shows”, Honolulu Star-Bulletin, November 19, 1999.
    66. Journal of the American Geriatric Society (1998) 46:816-21.
    67. Doerge, Daniel R., “Inactivation of Thyroid Peroxidase by Genistein and Daidzein in Vitro and in Vivo; Mechanism for Anti-Thyroid Activity of Soy”, presented at the November 1999 Soy Symposium in Washington, DC, National Center for
    Toxicological Research, Jefferson, AR 72029, USA.
    68. Hughes, Claude, Center for Women’s Health and Department of Obstetrics & Gynecology, Cedars-Sinai Medical Center, Los Angeles, CA.
    69. Soy Intake May Affect Fetus”, Reuters News Service, November 5, 1999.
    70. “Vegetarian diet in pregnancy linked to birth defect”, BJU International 85:107-113, January 2000.
    71. FDA ref 72/104, Report FDABF GRAS – 258.
    72. “Evaluation of the Health Aspects of Soy Protein Isolates as Food Ingredients”, prepared for FDA by Life Sciences Research Office, Federation of American Societies for Experimental Biology (FASEB) (9650 Rockville Pike, Bethesda, MD 20014, USA), Contract No, FDA 223-75-2004, 1979.
    About the Authors:
    Sally Fallon is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (1999, 2nd edition, New Trends Publishing, tel +1 877 707 1776 or +1 219 268 2601) and President of the
    Weston A. Price Foundation, Washington, DC (
    Mary G. Enig, PhD, is the author of Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol (2000, Bethesda Press,, is President of the Maryland Nutritionists Association and
    Vice President of the Weston A. Price Foundation, Washington, DC.
    The authors wish to thank Mike Fitzpatrick, PhD, and Valerie and Richard James for their help in preparing this article.


    Yogurt is not just a delicious snack with fruits on the bottom, it has great health benefits. It is an excellent source of protein, calcium, riboflavin and vitamin B 12. When yogurt is compared to milk, yogurt contains more calcium and protein because of the added cultures in the yogurt. Yogurt must contain active and living cultures to be yogurt. Cultures are composed of unique living microorganisms which are responsible for many of the health and nutritional benefits of yogurt. Some of the health benefits of yogurt are It improves natural defense, it contains a good amount of phosphorus and 88% water. People with a risk of osteoporosis should eat at least one serving of yogurt per day. It has also been claimed that yogurt may protect against some types of cancer but more investigations have to be carried out. Some people have trouble digesting lactose, a carbohydrate in milk and milk products, because of the deficiency of enzyme lactase in the body. Live yogurt cultures produce lactase and break down the lactose. Yogurt is a healthy way to get the calcium the body needs, for the people who can not tolerate milk products. Other benefits of live and active cultures in the yogurt are, they may help to boost the immune system. They encourage the right kind of bacteria to multiply in the gut. These bacteria help to digest food and prevent stomach infections. Also, they help to provide relief from vaginal infections.
    Yogurt was a long-established staple in Eastern Europe and the Middle East before it reached our shores.
    Friendly Bacteria
    Yogurt may not be the miracle food some have claimed, but it certainly has a lot to offer in the health department. Besides being an excellent source of bone-building calcium, it is believed that the bacterial cultures Lactobacillus bulgaricus (L. bulgaricus) and Streptococcus thermophilus (S. thermophilus), that are used to make yogurt, carry their own health benefits.
    For example, research has suggested that eating yogurt regularly helps boost the body’s immune-system function, warding off colds and possibly even helping to fend off cancer. It is also thought the friendly bacteria found in many types of yogurt can help prevent and even remedy diarrhea.
    For people who suffer from lactose intolerance, yogurt is often well tolerated because live yogurt cultures produce lactase, making the lactose sugar in the yogurt easier to digest (see Lactose Intolerance for advice on coping with this condition). Be sure to check the label on the yogurt carton for the National Yogurt Association’s Live and Active Cultures (LAC) seal. This seal identifies products that contain a significant amount of live and active cultures
    In 2002, a Joint FAO/WHO Working Group defined probiotics as “live microorganisms which when administered in adequate amounts confer a health benefit on the host”. In other words, probiotics are live bacteria that are beneficial to our health, when eaten an adequate amount. It is important for our large intestine to maintain a healthy count of these “good” bacteria – a concept first promoted by a Russian scientist in 1907!
    Health Benefits of Probiotics
     Studies found that probiotics may improve nutrient bioavailability, including B vitamins, calcium, iron, zinc, copper, magnesium and phosphorus.
     Pediatric studies found that probiotics aids in a significantly decreasing the rate of acute diarrhea and rotavirus shedding. Parents also reported a 25% decrease in diaper rash among babies drinking formula containing probiotics.
     Probiotics and active bacteria culture may improve lactose intolerance. The bacterial strain commonly used in yogurt can produce lactase enzymes. Therefore, people with lactose intolerance and children suffering from intestinal infection can usually tolerate yogurt with an active culture.
     Many studies showed that by regulating intestinal transit time, probiotics improve constipation among the elderly.
     Other studies showed that probiotics, especially acidophilus, promotes the growth of healthy bacteria in the colon and reduces the conversion of bile into carcinogens (cancer causing substances).
     Quite a few studies found that probiotics may enhance immunity by regulating lymphocytes as well as antibodies
    The benefits of consuming kefir regularly in the diet
    Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder). The regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity. Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced. Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.
    More than just beneficial bacteria!
    In addition to beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect on the nerves. Kefir’s ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.  Kefir is rich in Vitamin B12, B1, and Vitamin K. It is an excellent source of biotin, a B Vitamin which aids the body’s assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.
    Both kefir and yogurt are cultured milk products…
    …but they contain different types of beneficial bacteria. Yogurt contains transient beneficial bacteria that keep the digestive system clean and provide food for the friendly bacteria that reside there.  But kefir can actually colonize the intestinal tract, a feat that yogurt cannot match.  Kefir contains several major strains of friendly bacteria not commonly found in yogurt, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. It also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.  Kefir’s active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy. Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, invalids and the elderly, as well as a remedy for digestive disorders.
    How is Kefir Made?
    Kefir can be made from any type of milk, cow, goat or sheep, coconut, rice. . Although it is slightly mucous forming, the mucous has a “clean” quality to it that creates ideal conditions in the digestive tract for the colonization of friendly bacteria. Kefir is made from gelatinous white or yellow particles called “grains.” This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. Some of the grains have been known to grow in large flat sheets that can be big enough to cover your hand!. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk. Production of traditional kefir requires kefir grains which are a gelatinous community of bacteria and yeasts. Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one’s mouth. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be purchased or acquired from other hobbyists, see below. Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice.
    Production of traditional kefir requires kefir grains which are a gelatinous community of bacteria and yeasts. Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one’s mouth. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be purchased or acquired from other hobbyists, see below. Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice.
    The functioning of liver, gallbladder, circulation, heart activity, metabolism, oxygen supply to the cells, blood circulation to the brain improves and stabilizes. Also so-called senility does not occur or is even reversed and the elasticity of the blood vessels and joints is restored. Rheumatism and coronary thrombosis do not stand a chance if a special kefir diet is followed: between the ages of 25 and 30 at the latest 1-1/2 Tblsp. of kefir should be consumed twice a day. Numerous scientific tests are being performed to determine the effect of kefir especially in Eastern Europe. They thrive in dairy and use up the lactose and partially digest the proteins, making it a product that most people can ingest and will benefit from. Even people with milk sensitivities can usually drink kefir.
    In addition to repopulating the digestive tract, enzyme stores are added to in the body. Many people in the US currently take digestive enzymes. They have been told they are not digesting their food properly, that their enzyme stores have run out, and they will have to take enzymes the rest of their life.Unfortunately, their health care providers have missed something that Sally Fallon and the Weston A. Price people along
    with people like Donna Gates of Body Ecology have come to realize: that cultured foods will actually add back enzyme stores into the enzyme banks of the body and aid the body in digesting other foods.
    Kefir, cultured cream, buttermilk, cultured vegetables, etc all add
    predigested food full of vitamins and minerals, normal flora, and
    enzymes to the body.  We believe these are valuable foods, part of all
    good traditional diets, that have become lost in the society of today.
    And We believe bringing them back is essential for optimal health.
    * Regulates the body’s immune system and improves resistance to diseases.
    * Regulates the blood pressure, blood sugar and cures diabetes.
    * Heals the lungs, bronchitis, tuberculosis, asthma, allergies and migraine.
    * Has a positive influence on the heart and blood, heals circulatory
    * Heals various eczema, all skin disorders and leads to cure of acne.
    * Heals the kidneys, the urinary tract and protects prostate.
    * Has a positive influence on cholesterol, osteoporosis and rheumatism.
    * Supports enzymes production and heals the pancreas.
    * Improves the liver and gallbladder, regulates bile production,
    influences positively hepatitis.
    * Regulates metabolism, digestion and heals diseases of the colon.
    * Heals colitis, diarrhea, catarrh, reflux, leaky gut syndrome,
    candidasis and more.
    * Rebalance the intestinal flora and stomach acid, heals duodenum and
    cures ulcers.
    * Produces its own antibiotics, eliminates unfriendly bacteria, cures
    internal and external inflammations.
    * Heals lactose intolerance and provides full digestibility of milk
    based products.
    * Produces own anti-cancer compounds, prevents metastasis, and leads to
    * Slows the aging process, smoothes and improves skin, hair and muscle
    * Reduces anxiety, depression, increases energy and feeling of wellbeing.
    * Produces all necessary vitamins and beneficial bacteria needed for our
    healthy daily life.
    Almost century of scientific and medical research confirming the above
    is available from Diary Research Institute in former USSR. With the
    worldwide cost of medical care getting inflated by chronic diseases,
    real kefir is gaining popularity not only for its health benefits, but
    also for its effects in lowering medical cost. With increasing
    resistance to antibiotics, intensive research of the real kefir is
    conducted in Europe and Japan. The results are supporting the experience
    of generations.
    Acidophilus Effects, Benefits and Other Information
    From Rishma Walji, B.Sc., N.D.
    What are probiotics?
    The digestive tract maintains a balance between healthy and potentially harmful micro-organisms. Healthy micro-organisms, also called microflora, are residents of the digestive tract that have a protective role in our bodies. When we grow older, use prescription drugs such as antibiotics and corticosteroids, eat meat, travel, and have digestive disorders, the proportion of healthy microflora in our bodies declines and is less able to protect us from disease. In addition to its protective role, microflora helps to synthesize important vitamins, nutrients and enzymes, such as the lactase needed to digest lactose in milk and dairy products. It also allows for the removal of heavy metals and other harmful ingested substances in our food, such as from the metal lining of drink boxes and canned foods. Besides the digestive tract, microflora reside in other areas where mucous membranes are exposed to the environment, such as the skin, respiratory tract and genital-urinary tract. To put it into perspective, there are approximately 100,000 billion viable bacteria in the digestive tract and about 1,000 billion on the skin. The total number of cells in the body is approximately 10,000 billion, meaning that we have more bacteria in our body than we have cells! In the large intestine, there are at least 400-500 species of bacteria. Probiotics, the supplement form of micro-organisms, have been used for many years to increase the proportion of protective microflora and to prevent and treat many health conditions. The most familiar form of probiotics is yogurt. Two strains of healthy bacteria, Lactobacilli and Bifidobacteria, are found in yogurt, cheese, and other fermented foods. Daily intake of foods containing these bacteria have been suggested to provide health benefits including improved digestion and alleviation of constipation, increased absorption of dietary minerals, reduced blood cholesterol levels and enhanced protection from tumors. Many strains of bacteria have been used in probiotic supplements. The most common strains are Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum, Bifidobacterium longum and the yeast Saccharomyces boulardii. Of the beneficial strains, the Lactobacillus species is most prominent in the small intestine, whereas Bifidobacteria tends to reside in the large intestine. Vegetarians tend to have a healthier balance of “good bacteria” to “bad bacteria” as compared to non-vegetarians who tend to have larger numbers of undesirable bacteria such as Bacteroides.
    How do probiotic supplements work in the digestive system?
    Beneficial strains such as Lactobacillus species and Bifiobacteria species prevent the harmful strains such as E.coli and Bacteroides from growing to a population where they can cause disease. They do this by producing organic acid and hydrogen peroxide, by spatial exclusion, which means they crowd out other bacteria, by substrate competition, when they compete with harmful bacteria for nutrients needed for growth, and by bacteriocin production, which is the production of compounds that have a lethal effect on harmful bacteria.
    Therapeutic Uses
    Probiotics can be used in situations where the intestinal microflora balance has been disturbed and related digestive tract dysfunction occurs. Besides improving digestion and preventing gas, bloating, and bad breath, probiotics are beneficial in many other situations: Antibiotic Use – While antibiotics are very often effective at killing the offending bacteria they were prescribed to kill, antibiotics also kill many strains of protective bacteria. People taking antibiotics become more susceptible to colonization and infection by harmful gut bacteria, causing antibiotic-associated diarrhea. Probiotics can be used to replenish these protective bacteria and reduce the incidence of abdominal cramps and diarrhea. They have also been found to be effective for children in this situation6. Probiotics in combination with and following antibiotic therapy can facilitate regrowth of a healthy microbial population. Immune System – Bifidobacterium has been shown to enhance the function of the immune system. Natural cellular immune functions are known to decline as we age, leaving great potential for immune enhancement. Research shows that supplementing Bifidobacterium Lacis enhances the production of immune system cells known to be active against viral infections.
    Acidophilus Effects, Benefits and Other Information
    Irritable Bowel Syndrome – Lactobacillus plantarum, a bacteria with known probiotic properties has been found to decrease pain and flatulence in patients with Irritable Bowel Syndrome. This is possibly related to the fact that colonic gas production is found to be higher in IBS patients. The reduction may be related to an alteration in the activity of hydrogen-producing gut bacteria. Other conditions – Probiotics have also been researched in other areas of health and have been found to be beneficial in improving lactose digestion, the prevention of diarrheal diseases, improving hypersensitivity in infants with food allergies, and many other health conditions.
    What to look for in a probiotic supplement
    The most common strains of probiotics are Lactobacillus acidophilus for the small intestine and Bifidobacterium bifidum for the large intestine. Probiotics should always be refrigerated before and after opening. Storage temperature should be below 3-4 degrees C. FOS (fructo-oligosaccharides) is often added to promote the growth of selected strains of bacteria. Synthesized naturally from sucrose, it is not digested by the small intestine but is fermented in the colon. A linear relationship has been found between the amount of FOS consumed and the count of bifidobacteria in the intestine. The optimal and well-tolerated dose of FOS has been found to be 2000-3000mg per day . While excess FOS could cause excess gas, abdominal cramps, and bloating, many probiotics have only small amounts of FOS in the range of 200mg. Each capsule or dose should contain more than 1 billion viable bacteria. The minimum therapeutic dose is suggested to be 108-109 cells per day. More bacteria per capsule or dose is preferable, since the bacteria must survive during shelf life and then after ingestion, during transit through the acidic conditions of the stomach and hydrolytic enzymes and bile salts in the small intestine. Bifidobacteria is anaerobic, meaning that it lives and grows in the absence of oxygen. One study found that bifidobacteria could survive and multiply better in glass bottles than plastic containers, probably because oxygen cannot permeate glass bottles easily. For this reason, also look for opaque containers. Look for products that have vitamin C (ascorbic acid), whey protein, or cysteine added. Vitamin C acts as an oxygen-scavenging agent and can improve the survival and multiplication of bacteria such as Lactobacillus. Studies have found that whey protein and the amino acid cysteine also improve the viability of bacteria. When selecting a probiotic, it is necessary to consider the intended use of the probiotic, its source, its site of isolation and characteristics of the strain. It is wise to consult a health care provider such as a qualified nutritionist or a naturopathic doctor who can evaluate the options and recommend the most appropriate probiotic supplement.


    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.
    I. In nearly 40 years, millions of people drank over 3 billion glasses of Alta Dena Dairy raw milk and there was not one epidemic, not one proved case of foodborne illness because of it.
    II. Raw milk produced under gross conditions has not been proved to be the cause of an epidemic. No one been maimed by drinking raw milk. (p. 14-17.) Until 1950, raw milk commonly contained bacterial counts of 3 million ml and 200 ml pathogens, compared to 10,000 ml and 10 ml pathogens now, and there were no epidemics that proved to be caused by raw milk, proving that raw milk is not harmful when containing many pathogens (p. 15, ¶ 2-3) even when used as a preservative for raw meat (p. 21).
    III. A review the cases DHS cited in their Report, p. 4, shows a total of 156 cases from 1973 until 1992, but no outbreaks or epidemics attributed to raw milk. Let’s say that that figure was valid, although it is not, as explained above: 156 cases ¸ 19 years = 5.6 cases each year attributed to raw milk. That is the lowest incidence of any animal product produced. However, there is extensive evidence showing that pasteurization is a great health risk to the public, having caused numerous epidemics. One pasteurized-milk epidemic involved 200 people, another 468 people, another 1,492, another 16,284, another 17,000, and another 197,000 people. In each incident the product was from a single source producer. In the years 1978-1997 there were 232,485 people who suffered due to outbreaks from pasteurized milk. (p. 5-7.) If we were to disregard all of the other outbreaks from pasteurized milk and consider only those listed on pages 5-8, we have: 232,485 cases ¸ 19 years = 12,236 people effected each year from bacteria in pasteurized milk. In almost all cases, CDC reported that investigation showed proper pasteurization. CDC’s figures and CDC’s conclusion that ” pasteurization provides assurances against infection”, are contradictory and untrustworthy. Considering that CDC attributed only 4% of foodborne illness to milk consumed in the same bulk as other foods, it is the safest product to consume and does not merit the prejudice that it receives. But as the facts state, pasteurized milk has caused 2,185 times more Foodborne illness than was attributed to raw milk.
    IV. The decline in raw milk consumption met with a dramatic increase in Salmonella illness, . It could be reasonably argued that the deprivation of raw milk to the public resulted in a loss of natural immunity to bacteria and more people succumbed, and continue to succumb, to bacterial illness. The ill effects to cultural groups from loss of raw milk and allergies to pasteurized milk has been repeatedly studied and confirmed.
    Ø Strains of bacteria have become immune to antibacterial agents and humans are becoming more susceptible to bacteria illness. (p. 30, ¶ 6.) Science has proved that humans become immune to bacteria to which they are exposed. Legally and morally, it would be correct to allow people to develop or maintain natural immunity by ingesting them in food-form, especially those who are considered “high risk”. People who buy raw milk are aware that there may be pathogens within it by the Government warning label.
    Ø There has been no proof that feeding or contact with raw milk is unsafe or dangerous to infants and children , nor to the “high risk” groups defined by health departments. We are not saying that food-poisoning does not exist. We have no evidence that raw milk has proved to cause any illness in any children and other “at high risk” individuals. Evidence exists that infants and children thrive on raw milk. (p. xx, and Exh. L.) Illnesses in infants have been treated successfully with raw milk for centuries in hospitals and clinics. (p.16-17.) Raw milk reduced infant deaths in hospital by 94%.
    Some Outbreaks Attributed to Bacterial Food-poisoning from Pasteurized Milk
    A 1945 ,492 cases for the year in the U.S.A.
    A 1945 outbreak, 300 cases in Phoenix , Arizona .
    A 1945 everal outbreaks, 468 cases of gastroenteritis, 9 deaths, in Great Bend , Kansas .
    A 197 8 outbreak, 68 cases in Arizona .
    A 1982 ver 17,000 cases of yersinia enterocolitica in Memphis , Tenn.
    A 1982 72 cases, with over 100 hospitalized from a three-Southern-state area.
    A 1983 outbreak, 49cases of listeriosis in Massachusetts .
    A 1984 August, 1 outbreak S. typhimurium, approximately 200 cases, at one plant in Melrose
    Park , IL .
    A 1984 November, 1 outbreak S. typhimurium, at same plant in Melrose Park , IL .
    A 1984 March, 1 outbreak, 16,284 confirmed cases, at same plant in Melrose Park , IL .
    A 1985¾197,000 cases of antimicrobial-resistant Salmonella infections from one dairy in
    A 1985 ,500+ cases, Salmonella culture confirmed, in Northern Illinois .
    A 1993 outbreaks statewide, 28 cases Salmonella infection.
    A 1994 outbreaks, 105 cases, E. Coli & Listeria in California .
    A 1995 outbreak, 3 cases in California .
    A 1996 outbreaks Campylobactor and Salmonella, 48 cases in California .
    A 1997 outbreaks, 28 cases Salmonella in California .
    Dr. Pottenger elaborated on malnourishment caused by pasteurized dairy
    “Can human infants be born of mothers who are deficient, and yet attain a fair degree of skeletal development if given a proper raw milk supply? ,The three infants were born of mothers known to be hypothyroid. Prior to the birth of the infants shown, all three mothers had given birth to children within three years. Each of the previous children was asthmatic, showed infantile rickets, and possessed poor skeletal development. The first child shown in Figure 4 [healthiest-looking] was breast fed from birth, with the mother living under excellent health-promoting conditions. The second child was on powdered milk for four weeks, and on raw certified milk after that without cod-liver oil or orange juice. Both the first and second child began supplemental feedings when they were about five months old and were very healthy babies. The third baby was always sickly and had been on formulae since birth. These formulae included powdered milk, pasteurized milk, boiled milk, boiled certified milk and canned milk. She had suffered from severe gastric distress during her entire infancy and when eight months old she developed asthma. She is very small though her parents are of larger build.[10]
    Steinman studied rats.[11] The decay process in rats’ teeth is biologically identical to that in human teeth. He divided his rats into several groups. The control group received a standard nutritious rat chow made by the Purina Company. Steinman discovered that these rats would average less than one cavity for their entire lifetime. The second group received a very heavy refined sugar diet. Although they grew faster than the Purina rats, they averaged 5.6 cavities per rat. The third group was fed “homogenized Grade A pasteurized milk” and they had almost twice as many cavities as the sugar-fed group – 9.4 cavities per animal. Dr. Weston Price in Nutrition and Human Degeneration proved fifty years ago what Steinman showed in 1963: Processed milk leads to disease and premature death.[12] Nizel of Tufts University reported that decayed teeth were four times more common in pasteurized milk-fed babies as opposed to breast-fed babies. Dr. Weston Price, D D.S., proved that processed food, such as pasteurized milk, causes poor development of the facial bones.
    The pituitary hormone, TSH, stimulates the thyroid gland. If minute amounts of this pituitary hormone were absorbed daily from unbalanced pasteurized milk, depression of the thyroid gland could eventually result. Low thyroid function has become extremely common in the USA. Some experts estimate that fifty percent of the people over fifty years of age have some degree of low functioning thyroid. Another hormone from the pituitary, ADH, absorbed regularly from pasteurized milk causes water retention. ACTH, a powerful adrenal stimulator, absorbed regularly from pasteurized milk contributes to everything from diabetes and hypertension to Addison’s Disease (adrenal exhaustion), and acne. Several cancers, such as ovarian cancer, have been linked to the consumption of pasteurized dairy products. According to a study by Daniel Cramer, M.D., and colleagues at Harvard, pasteurized dairy-product consumption affects a woman’s ovaries.[24] Some women have particularly low levels of certain enzymes, and when they consume processed dairy products on a regular basis, their risk of ovarian cancer can triple that of other women.
    Pasteurized milk is touted for preventing osteoporosis, yet clinical research shows otherwise. The Harvard Nurses’ Health Study, 1997, which followed more than 75,000 women for 12 years, showed no protective effect of increased processed-milk consumption on fracture risk. [31] In fact, increased intake of calcium from pasteurized dairy products was associated with a higher fracture risk. An Australian study showed the same results.[32] Additionally, other studies have found no protective effect of pasteurized dairy calcium on bone.[33]
    The British journal The Lancet reported, “Resistance to tuberculosis increased in children fed raw milk instead of pasteurized, to the point that in five years only one case of pulmonary TB had developed, whereas in the previous five years, when children had been given pasteurized milk, 14 cases of pulmonary TB had developed.” Raw milk also contains an anti-viral agent. In 1997, British studies have shown that some mysterious substance in the aqueous portion of the raw milk, below the cream layer, works against viral infections.[49] Formula and boiled milk do not contain this virus-fighting agent. The enzyme lipase aids in the digestion of fats. It is plentiful in raw milk but destroyed by pasteurization. One of the most remarkable and important discoveries in medicine, the incredible healing power of fresh raw milk, goes unnoticed by the medical profession. No one knows who first used raw milk as a therapeutic agent, probably the Egyptians. Hippocrates, the father of medicine, prescribed raw milk for tuberculosis. Dr. J.E. Crewe, from the Mayo Foundation, Rochester , Minnesota , presented his findings on the therapeutic uses of raw milk before the Minnesota State Medical Society in 1923. Although Dr. Crewe’s experiments were on the feeding of raw milk for disease, the key, he injects, is not milk but rawmilk. Dr. Crewe reported, “While milk is widely used and recommended as an article of diet, it is seldom used by regular physicians exclusively as an agent in the treatment of disease. For fifteen years I have employed the so-called [raw] milk treatment in various diseases … the results obtained in various types of illnesses have been so uniformly excellent that one’s conception of disease and its alleviation is necessarily modified.” [52] His report was met with apathy and indifference, saying, “The method itself is so simple that it does not greatly interest medical men.[53] The fact that many diseases are treated and successful results [ignored], leads almost to disrespect.” Johns Hopkins University and the University of Maryland found that raw cows milk contains 2½ times more of the enzyme lgG than pasteurized milk. This important enzyme inhibits rotavirus organisms that cause diarrhea in infants. It has been known since the earliest days of husbandry that the newborn calf thrives on raw milk. Calves fed pasteurized milk since birth die by the third month. Francis Pottenger, M.D. proved there is deficiency disease, similar to Vitamin C deficiency (scurvy) that can be cured by giving an endocrine product that contains no Vitamin C. He proved that raw milk has this endocrine nutrient and pasteurized milk does not. He proved that raw milk reversed and prevented scurvy. The Bahimas of Africa drink six pints a day. In fact, they eat little else. This is also true of the Nuers of the Upper Nile , the Todas, the Kazaks, and the Hottentots. They all live healthfully Fermented raw milk has been shown to retard tumor growth and decrease the activity of alkylating agents associated stomach cancer.[65]
    Use 2 cups of raw milk add 1 tablespoon of honey and 1 tablespoon of red wine ( your choice) 2 drops of propolis and cinnamon extract 1/2 teaspoon blend and then proceed to drink you can add a potato to this as a meal baked or cooked in oil and water mixed with herbs….this combo can hold you fro up to eight hours, maintaining strength no desire to eat. Sugar levels maintain and maintain for a long period of time, protein a uptake is almost felt immediately and fat is decreased off the body as a result of the lipase and CLA content

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