Health Issues, Tips and Stories for Body and Soul

NEW YORK (Reuters Health) - The likelihood of having to start drug treatment to control high blood pressure, or hypertension, seems to be increased among coffee drinkers. However, researchers also found no relationship between how much coffee one drinks and increased risk of hypertension, whether one drinks one or eight cups or more per day.

Although there have been previous studies, the association between coffee consumption and hypertension is still not clear, Dr. Gang Hu, of the National Public Health Institute, Helsinki, Finland, and colleagues report in the American Journal of Clinical Nutrition.

The researchers therefore followed 24,710 Finnish subjects between the ages of 25 and 64 years with no history of drug treatment for hypertension, coronary heart disease, or stroke. Self-administered questionnaires were used to assess daily coffee consumption.

The subjects were followed for an average of 13.2 years. During that time, a total of 2,505 individuals started antihypertensive drug treatment.  For the whole story: Reuters August 27, 2007  Reference: American Journal of Clinical Nutrition March 2007; 85(3):718-23

(This article is taken from http://www.lef.org/magazine/mag2003/may2003_awsi_01.html, for full story, please visit the website)

A new study published in the Proceedings of the National Academy of Sciences1 reveals that eating foods cooked at high temperature may increase the rate at which we age. According to this study, the ingestion of high temperature cooked foods causes chronic inflammation and the formation of advanced glycation end products.

The glycation process that turns a chicken brown in the oven is exactly what happens to the proteins in our body as we age. When body proteins react with sugars they turn brown and fluorescent, lose elasticity and cross-link to form insoluble masses that generate free radicals. The resulting advanced glycation end products (glycotoxins) accumulate in our collagen and skin, cornea, brain and nervous system, arteries and vital organs as we age. Unfortunately, glycotoxins are highly resistant to the normal processes of protein turnover and renewal that maintain the healthy tone of youthful body tissues and organs.

Cooking foods at high temperatures results in a “browning” effect, where sugars and certain oxidized fats react with proteins to form glycotoxins in the food. Normal aging can also be regarded as a slow cooking process, since these same glycotoxins form in the skin, arteries, eye lenses, joints, cartilage, etc. of our body.

The Proceedings of the National Academy of Sciences study shows that consuming foods high in glycotoxins might be responsible for the induction of a low-grade, but chronic state of inflammation. In addition, the glycotoxins in food cooked at high temperatures also promote the formation of glycotoxins in our living tissues. The implication of these findings is profound.

Instant Noodles
Make sure you break for at least 3 days after one session of instant noodles before you eat your next packet! Please read the info shared to me by a doctor. My family stopped eating instant noodles more than 5 years ago after hearing about the wax coating the noodles - the wax is not just in the Styrofoam containers but it coats the noodles. This is why the instant noodles do not stick to each other when cooking.

If one were to examine the ordinary Chinese yellow noodles in the market, one will notice that, in their uncooked state the noodles are oily. This layer of oil prevents the noodles from sticking together.

Wanton noodles in their uncooked state have been dusted with flour to prevent them sticking together. When the hawker cooks the noodles, notice he cooks them in hot water and then rinses them in cold water before cooking them in hot water again. This process is repeated several times before the noodles are ready to be served. The cooking and rinsing process prevents noodles from sticking together.

The hawker then ‘lowers the noodles in oil and sauce to prevent the noodles from sticking if they are to be served dry. Cooking instructions for spaghetti require oil or butter to be added in the water when boiling the spaghetti to prevent the pasta from sticking together. Otherwise, one gets a big clump of spaghetti!

There was an SBC (now TCS) actor some years ago, who at a busy time of his career had no time to cook, resorted to eating instant noodles everyday. He got cancer later on. His doctor told him about the wax in instant noodles. The doctor told him that our body will need up to 2 days to clear the wax. There was also an SIA steward who after moving out from his mother’s house into his own house, did not cook but ate instant noodles almost every meal. He had cancer, and has since died from it.

Nowadays the instant noodles are referred as ‘cancer noodles’.

SATAY LOVERS (BARBECUE)
If you all eat Satay, don’t ever forget to eat the cucumber, because eating Satay together with carbon after barbequing can cause cancer. But we have a cure for that… Cucumber should be eaten after we eat the Satay because Satay has carcinogen (a cancer causing element) but cucumber is anti-carcinogenic. So don’t forget to eat the cucumber the next time you have Satay’s.

PRAWNS (SUGPO) & VIT C
DO NOT eat shrimp / prawn if you have just taken VITAMIN C pills! This will cause you to DIE in ARSENIC (As) toxication within HOURS!

There was a one hour interview on CNBC with Warren Buffet, the second richest man who has donated $31 billion to charity. Here are some very interesting aspects of his life:

1. He bought his first share at age 11 and he now regrets that he started too late!

2. He bought a small farm at age 14 with savings from delivering newspapers.

3. He still lives in the same small 3-bedroom house in mid-town Omaha, that he bought after he got married 50 years ago. He says that he has everything he needs in that house. His house does not have a wall or a fence.

4. He drives his own car everywhere and does not have driver or security people around him.

5. He never travels by private jet, although he owns the world’s largest private jet company.

6. His company, Berkshire Hathaway, owns 63 companies. He writes only one letter each year to the CEOs of these companies, giving them goals for the year. He never holds meetings or calls them on a regular basis.
He has given his CEOs only two rules.
Rule number 1: do not lose any of your share holder’s money.
Rule number 2: Do not forget rule number 1.

7. He does not socialize with the high society crowd. His past time after he gets home is to make himself some pop corn and watch Television.

8. Bill Gates, the world’s richest man met him for the first time only 5 years ago. Bill Gates did not think he had anything in common with Warren Buffet. So he had scheduled his meeting only for half hour. But when Gates met him, the meeting lasted for ten hours and Bill Gates became a devotee of Warren Buffet.

9. Warren Buffet does not carry a cell phone, nor has a computer on his desk. His advice to young people: “Stay away from credit cards and invest in yourself and

Remember:
A. Money doesn’t create man but it is the man who created money.

B. Live your life as simple as you are.

C. Don’t do what others say, just listen them, but do what you feel good.

D. Don’t go on brand name; just wear those things in which u feel comfortable!

E. Don’t waste your money on unnecessary things; just spend on them who really in need rather.

F. After all it’s your life then why give chance to others to rule our life.”

The Great Fat Debate
NewsTarget.com printable article
Originally published November 30 2007
The Great Fat Debate - Why Virgin Coconut Oil Is Best
by Teya Skae

(NewsTarget) There is so much media hype from the mainstream media and leading health authorities, including the naturopathic community, suggesting the many ill effects of consuming Trans Fatty Acids (TFA’s) that the topic of the Great Fat Debate deserves a closer look for the sake of our heath and understanding.

Whilst there is unanimous agreement that TFA’s are problematic and are to be avoided at all costs, some explanations are confusing at best or misleading at worst. It is time for more clarity so we can all choose the fats that are good and avoid those that are bad.

Let’s look at some of these warnings:

Rekha Balu, writing for the Wall Street Journal, states that TFA’s are like saturated fats “which raise bad cholesterol, causing a build-up of fatty deposits in the arteries.” That is incorrect as saturated fats raise both the good and the bad cholesterol and they do not cause fatty deposits in the arteries. An under-active thyroid coupled with stress and a diet high in polyunsaturated oils cause a build-up of fatty deposits in the arteries.

Lynn Roblin, writing for the Toronto Star, advises consumers to avoid TFA’s by consuming more vegetable oils, such as olive oil and canola oil, in preference to butter and coconut oil. Let’s remember that vegetable oils such as canola and safflower are rich in omega-6 fatty acids which have now been proven to cause oxidation of our cells. This reaction leads to inflammation which in turn promotes degenerative conditions and premature aging.

Harvard nutritionist Frank Hu, featured in an article for the Washington Post, says butter is better than margarine, but tub or liquid margarine made from commercial vegetable oils is “a more healthful choice than butter.” What Mr. Hu is promoting is the omega-6 fatty acids which have been hydrogenated and these are technically TFA’s. Quite confusing indeed!

Why is there so much confusion amongst health authorities in relation to fats?

This is because in 1961, the American Heart Association published its first dietary guidelines aimed at the public. The authors, Dr. Ancel Keys, Irving Page, Jeremiah Stamler and Frederick Stare, called for the substitution of polyunsaturated oils for saturated fat. This was put forth even though Keys, Stare and Page had all previously noted in their published papers that the increase in Heart Disease was due to increasing consumption of vegetable oils. The 1961 report did not publish this fact, even after a 1956 paper by Dr. Keys suggested that the increasing use of partially hydrogenated vegetable oils (which is what TFA’s technically are) is one of the culprits in the heart disease epidemic.

Why was Dr. Keys report ignored?

For obvious economic reasons the vegetable oil industry then squashed the reports on the dangers of vegetable oils and stealthily began their phony attack on making saturated fats - meat, eggs, cheese, butter and coconut oil responsible for heart disease.

In actuality, saturated fats are shown to help in preventing heart disease. If we examine the health statistics along with the research on saturated fats consumption from the nations that consume large amounts of saturated fats in their diet, we find that they are among the healthiest nations /tribes/cultures in the world. Herein lies the big ‘fat’ confusion.

Let’s look closer at the FAT debate:

TFA’s are typically found in processed foods such as cookies, margarine, fried foods, fried potatoes, potato chips, crackers, breaded chicken, and fast food. McDonald’s has admitted its french fries contain a third more TFA’s than they had thought. In New York City, there are hefty fines imposed upon restaurants if they are not compliant with avoiding TFA’s in their cooking; this ordinance took effect as of July 2007.

Polyunsaturated Fats Defined

Polyunsaturated oils are liquid at room temperature. Polyunsaturated fats such as Safflower, Corn, Sunflower, Soybean and Cottonseed Oils all contain over 50% omega-6 fatty acids. Safflower oil contains almost 80% omega-6. Researchers have now discovered there are dangers in consuming more of omega-6 oils in our diet then we need. The ideal ratio of omega-6 to omega-3 (the essential fatty acid) is 1:1. This is easily achieved if one avoids the use of vegetable oils as omega-6 is far more abundant in our diet then omega-3 essential fatty acids, which is found in cold water fish - salmon, sardines and mackerel.

TFA’s Defined

In order to have polyunsaturated fats last longer and make them look more appealing, food manufacturers use a process called “hydrogenation”. Hydrogenation is a process that takes unsaturated liquid fat (usually some kind of vegetable oil) and adds hydrogen. The result is a TFA.

During hydrogenation, oil is heated to an extremely high temperature; this causes the oil to rapidly oxidize and create free-radicals. In basic chemistry 101, free radicals cause prolific cell damage and is responsible for premature aging.

Even using the so called “healthiest” organic vegetable oils, which includes olive oil, in baking and frying creates free radicals. This is because all vegetable oils oxidize; especially when used in cooking. They not only produce TFA’s but form free radicals - lethal combination for our bodies. The only oil that does not oxidize, even at 170 degree Celsius, is Organic Virgin Coconut oil which is a saturated fat. Amazing!

Avoiding TFA’s at all costs is a must according to the WHO (World Health Organization). This is because TFA’s are injurious to the heart and have been linked to cancer, atherosclerosis, diabetes, obesity, immune system dysfunction, birth defects, difficulty in lactation, and problems with bones and tendons. So we want to exclude them from our diet, yet it is difficult when some of the most tempting foods such as commercial cakes, biscuits, chocolates, and potato chips are laden with TFA’s.

Why Saturated fats are not TFA’s

TFA’s have similar properties to saturated fatty acids when used in baked goods, but the claim that TFA’s are like saturated fatty acids is incorrect in view of their molecular bonding/structure and their biological effect in our bodies. This is the area that has been mostly ignored by mainstream media and even among the naturopathic community according to lipid and nutritional expert Dr. Mary G. Enig. Enig campaigned against TFA’s back in the late 1970’s after completing her most extensive research on the analysis of all fats. For more extensive information, see Mary G. Enig’s PhD Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition (www.newtrendspublishing.com)

So which oils do we use now? A good option is Organic Virgin Coconut oil. This is a saturated fat that is unlike any other fat and truly deserves a classification of its own. With all the research and studies on saturated fats to date, health authorities still group TFA’s with healthy saturated fats like coconut oil. Coconut oil is not only the healthiest saturated fat but is one of the healthiest foods we can consume on a daily basis. Let’s examine the most misunderstood fat that is actually a super food.

Why is Coconut oil unique and unlike any other fat?

Coconut oil is made up of medium-chain fatty acids (MCFA’s). Two-thirds of the saturated fat in coconut oil is a medium-chain saturated fat. This important fact deserves clarification as MCFA’s actually helps us to lose weight, lower cholesterol, improve diabetic conditions and reduce the risk of heart disease.

One of the most outstanding benefits of consuming MCFA’s is that they do not require the liver and gallbladder to digest and emulsify them. This means instant energy and increased thermogenesis (increased metabolic rate in the body) which leads to more heat production as well as improved circulation. For anyone with impaired fat digestion or a removed gallbladder, coconut oil is the only oil to consume as it is very easily digested.
MCFA’s are also known for having antimicrobial and anti-fungal properties, so they are beneficial to our immune system. In addition, coconut oil assists people with under-active thyroids by increasing the metabolic rate of the body and creating more energy.

Ray Peat Ph.D., a physiologist who has worked with progesterone and related hormones since 1968, says that the sudden surge of polyunsaturated oils in the food chain post World War II has caused many changes in hormones. He writes:

Their [polyunsaturated oils] best understood effect is their interference with the function of the thyroid gland. Polyunsaturated oils block thyroid hormone secretion, its movement in the circulatory system, and the response of tissues to the hormone. When the thyroid hormone is deficient, the body is generally exposed to increased levels of oestrogen. The thyroid hormone is essential for making the ‘protective hormones’ progesterone and pregnenolone, so these hormones are lowered when anything interferes with the function of the thyroid. The thyroid hormone is required for using and eliminating cholesterol, so cholesterol is likely to be raised by anything that blocks the thyroid function ( [link to www.efn.org]
It is very interesting to note that high cholesterol is not a sign of eating too much saturated fat. High cholesterol in a lot of the cases is due to an under-active thyroid which affects the liver as well as the many loops and feedback systems within the endocrine system. Stress and the over consumption of carbohydrates/sugars also form high levels of cholesterol.

What are saturated fats and why do we need them?

Saturated fats are semi solid at room temperature and are found in animal products such as meat, poultry, lard, poultry skin, whole milk, cheese, eggs, butter and tropical oils such as coconut and palm oil.

Our body actually needs saturated fats to stay healthy. Why?

1) Saturated fats constitute at least 50% of our cell’s membranes - the phospholipid component of every cell. Saturated fatty acids are what gives our cells structural integrity, so the cell walls are not weak and can protect the inside of the cells.

2) Saturated fatty acids play a vital role in the health of our bones. For calcium to be effectively utilized by the bones, at least 50% of the dietary fats should be saturated.

3) Saturated fatty acids actually lower Lipoprotein (a), a substance in the blood that leads to heart disease, whereas excess consumption of vegetable oils increases it.

4) Saturated fatty acids protect the liver from alcohol and other toxins, including Tylenol, a pain reliever.

5) Saturated fatty acids are needed for the proper utilization of omega-3 essential fatty acids because omega-3’s are better retained in the tissues when the diet is rich in saturated fats (particularly organic virgin coconut oil)

6) Saturated stearic acid found in beef and cocoa, and palmitic acid found in coconut oil are the preferred foods for the heart; which is why the fat around the heart muscle is highly saturated. The heart draws on this reserve of fat in times of stress.

7) Saturated fatty acids such as caprylic acid found abundantly in coconut oil, is anti fungal and helps combat candida (yeast overgrowth that is common in our society).

While saturated fats raise both the bad and the good cholesterol, TFA’s as well as excess consumption of omega-6 fatty acids raise the bad Low Density Lipo-protein (LDL) and suppress the good High Density Lipo-protein (HDL) cholesterol, making it even worse.

In conclusion, avoiding TFA’s is a must. There are no tolerance levels. They are serious culprits of degenerative conditions disguised in some of the most tempting foods to date. Avoiding over consumption of polyunsaturated oils (omega-6 fatty acids) such as flax oil and completely avoiding corn, soy, safflower and canola is a great start, as polyunsaturated oils have been shown to contribute to heart disease, inflammation, under-active thyroid and weight gain.

Use virgin organic coconut oil. I stress the importance of using only virgin organic coconut oil because the refined version of coconut oil no longer has the same structure and same health benefits as the virgin organic coconut oil. In fact, consuming plain coconut oil can even give someone a headache or nausea.

The food manufacturers will not willingly return to using naturally saturated fats such as coconut oil, palm oil, butter and lard because they are more expensive. Only a concerted demand by educated consumers will bring traditional healthy fats back into our commercial food supply and restaurant cooking.

Using organic coconut oil in all cooking and baking is the best choice for a healthy alternative. Because virgin coconut oil is completely saturated and no TFA’s can be made from it, it is therefore harmless. In addition, it does not oxidize, even at 170 degrees Celsius.

Virgin Coconut oil is the fat of fats as it also helps us burn body fat for energy because of its unique molecular structure of medium chain fatty acids. So do enjoy eating more organic virgin coconut oil, drinking organic coconut milk/crème in your teas as well as pouring it over your porridge and munching on macaroons made from organic cocoa and desiccated organic coconut for health and longevity.

References

Keys, A., “Diet and Development of Coronary Heart Disease”, J. Chron. Dis. 4(4):364-380, October 1956
Rekha Balu, “Trans Fat: Taste Buds Cry ‘Yes!’ but Arteries Demur,” The Wall Street Journal, June 8, 1998
Lynn Roblin, “Not all fats are created equal,” The Toronto Star Health Talk, June 24, 1998
Fred Tasker, “A Churning Controversy,” The Washington Post Health, June 2, 1997
Mary G. Enig PhD. Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol(Bethesda Press 2000)
Sally Fallon and Mary G. Enig, PhD Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (NewTrends Publishing 2000, www.newtrendspublishing.com
www.mercola.com/2006/dec/26/the-health-harming-confusion-a bout-saturated-fats.htm
The Healing Miracles of Coconut Oil, by Bruce Fife (Piccadilly Books, 2001).
Eat Fat Look Thin by Bruce Fife (Piccadilly Books, 2002).

Many people don”t believe cancer and aging can be reversed, but in Dr. Dean Ornish’’s new book, “The Spectrum,” he shows how and why cancer, chronic disease and aging can be reversed using nutrigenomics, a systemof changing diet and lifestyle to switch different genes on or off.

“In his new book, Dr. Ornish explains how combining a whole-foods, low-glycemic, plant-based diet along with a bit of exercise, relaxation, stress management, and connecting tofriends, family and community, can beneficially change genes,” said Mark Hyman, M.D. of UltraWellness. “It is a system I talked a lot about in reference to weight in my book ”UltraMetabolism,” but it applies to any chronic disease such as cancer orheart disease as well.”

To prove his system of nutrigenomics really works, Dr. Dean Ornish made a study of prostate cancer at his Preventive Medicine Research Institute. Dr. Ornish studied 93 men who decided not to have conventional treatment an divided them into two groups. One group didn”t change their diet or lifestyle. The other group made the changes that Dr. Ornish describes in “The Spectrum.”

Dr. Ornish found that the PSA levels (a marker of cancer) went down in the nutrigenomics group but went up in the control group, and that prostate cancer growth was reduced by 70 percent, therefore proving that early stage prostate cancer can be slowed, stopped, and even reversed through nutrigenomics.

Dr. Ornish alsofound that nutrigenomics can reverse the effects of stress by studying with Dr. Elizabeth Blackburn who had previously studied the effects of stress on telomeres (repair systems on the end of chromosomes that protect DNA). She found that stressshortened the telomeres, and the shorter the telomeres, the shorter your life.

Dr. Ornish applied the system of nutrigenomics described in his book, and found that with use of the program, telomerase (the enzyme that keeps your telomeres longand healthy) was raised, reversing the aging effects of chronic stress.

Copyright 2008, Market Wire, All rights reserved.

Butter Versus Margarine

Margarine was originally manufactured to fatten turkeys.

When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.

It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter.

How do you like it? They have come out with some clever new flavorings.

DO YOU KNOW… the difference between margarine and butter?

Read on to the end… gets very interesting!

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study. Eating butter increases the absorption of many other nutrients in other foods.

Butter has many nutritional benefits where margarine has a few only because they are added! Butter tastes much better than margarine and it can enhance the flavors of other foods. Butter has been around for centuries where margarine has been around for less than 100 years.

And now, for Margarine.
Very high in trans fatty acids.
Triple risk of coronary heart disease .
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
Increases the risk of cancers up to five fold.
Lowers quality of breast milk.
Decreases immune response.
Decreases insulin response.

And here’s the most disturbing fact…. HERE IS THE PART THAT IS VERY INTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC..

This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

You can try this yourself:

Purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things:

* no flies, not even those pesky fruit flies will go near it (that should tell you something)

* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny micro-organisms will not a find a home to grow. Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?

Heart Attacks And Drinking Warm Water

This is a very good article. Not only about the warm water after your meal, but about Heart Attacks. The Chinese and Japanese drink hot tea with their meals, not cold water, maybe it is time we adopt their drinking habit while eating.

For those who like to drink cold water, this article is applicable to you. It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion. Once this ’sludge’ reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.

Common Symptoms Of Heart Attack:
A serious note about heart attacks - You should know that not every heart attack symptom is going to be the left arm hurting. Be aware of intense pain in the jaw line. You may never have the first chest pain during the course of a heart attack. Nausea and intense sweating are also common symptoms. 60% of people who have a heart attack while they are asleep do not wake up. Pain in the jaw can wake you from a sound sleep. Let’s be careful and be aware. The more we know, the better chance we could survive. A cardiologist says if everyone who reads this message sends it to 10 people, you can be sure that we’ll save at least one life. Read this & Send to a friend. It could save a life. So, please be a true friend and send this article to all your friends you care about.

Toxic Chemicals In Your Water

Fluoride compounds which are put in water (fluoridation), toothpaste and supplement tablets (including some vitamins) were never tested for safety before approval. Recent independent research by scientists not associated with dental trade organizations has shown the following:

Neurotoxic and Lowers IQ
Fluoride builds up in the brains of animals when exposed to moderate levels. Damage to the brain occurred and the behavior patterns of the animals were adversely effected. Offspring of pregnant animals receiving relatively low doses of fluoride showed permanent effects to the brain, which were seen as hyperactivity (ADD-like symptoms). Young animals and adult animals given fluoride experienced the opposite effect — hypoactivity or sluggishness. The toxic effects of fluoride on the central nervous system were subsequently confirmed and that fluoride’s neurotoxic effects on the brain have shown children exposed to higher levels of fluoride had lower IQs.

Causes Cancer
It was reported that bone cancer in male children was between two and seven times greater in areas where water was fluoridated. U.S. Environmental Protection Agency (EPA) researchers confirmed the bone cancer-causing effects of fluoride at low levels in an animal model. A new study has shown that fluoridation of water is linked to uterine cancer deaths.

Changes Bone Structure and Strength
Fluoride gradually builds up in the bones and causes adverse changes to the bone structure. Few studies have shown that fluoridation leads to increases in hip fractures. The tensile strength of the hip is destroyed over time by fluoride ingestion.

Causes Birth Defects and Perinatal Deaths
A recent finding states that perinatal deaths in a fluoridated area was 15% higher than in neighboring non-fluoridated areas. The fluoridated area had a higher socio-economic status and would have been expected to have less perinatal deaths. The fluoridated area also had a 30% higher rate of Down’s Syndrome. Chile banned fluoridation because of research by the world-renowned researcher, Dr Albert Schatz, which showed a link to infant deaths due to fluoridation.

Proven Ineffective
Fluoride compounds in water and in supplements do not provide any significant cavity-protecting effects. All of recent large-scale researches have shown that there are no known positive effects reported. That is why countries without fluoridation have shown an equal improvement in dental health as those with fluoridation. Even pro-fluoridation scientists admit that there is not any properly conducted research showing that fluoride supplements help prevent cavities. (Note: check vitamins carefully to be sure they do not include fluoride.)

Read the rest of this entry »

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:

1). Continually eating food processed from a microwave oven causes long term - permanent - brain damage by “shorting out” electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.

3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.

5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.

8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

Have you tossed out your microwave oven yet? After you throw out your microwave, you can use a toaster oven as a replacement. It works well for most and is nearly as quick. The use of artificial microwave transmissions for subliminal psychological control, a.k.a. “brainwashing”, has also been proven. We’re attempting to obtain copies of the 1970’s Russian research documents and results written by Drs. Luria and Perov specifying their clinical experiments in this area.