Microwaved Water – See What It Does To Plants – Believe It Or Not?

Here at Creative Health Institute, we do not use microwave ovens or stoves for that matter.  We eat a living food diet, so no stoves or ovens of any sort are utilized in when we prepare food.  It’s our belief that microwave ovens are dangerous, but we think something may be a little fishy with this experiment,  so do your homework and don’t believe everything you read on the Internet.

We tested several different waters and found that all of them had the same effect on the plants accept for when we added small amounts of ocean water to the plants, then we saw much stronger plants. You decide for yourself.

Here is some pretty good information on microwave ovens http://products.mercola.com/turbo-oven/:

Love and blessings,

Bobby

The Story:

Below is a science fair project that my granddaughter did for 2006. In it she took filtered water and divided it into two parts. The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave. Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave. She was thinking that the structure or energy of the water may be compromised by microwave. As it turned out, even she was amazed at the difference.

The sender of the article says:  “I have  known for years that the problem with microwaved
anything is not the radiation people used to worry about, It’s
how it corrupts the DNA in the food so the body can not
recognize it. So the body wraps it in fat cells to protect itself
from the dead food or it eliminates it fast. Think of all the
Mothers heating up milk in these “Safe” appliances. What
about the nurse in Canada that warmed up blood for a
transfusion patient and accidentally killed them when the
blood went in dead. But the makers say it’s safe. Never mind
then, keep using them. Ask your Doctor I am sure they will
say it’s safe too. Proof is in the pictures of living plants dying.
Remember You are also Living.”  Take Care.

FORENSIC RESEARCH DOCUMENT

Prepared By: William P. Kopp
A. R. E. C.. Research Operations
TO61-7R10/10- 77F05
RELEASE PRIORITY: CLASS I ROO1a
Ten Reasons to  Throw out your Microwave Oven
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?

If you are going to eat cooked foods and you need to make them quickly, a convection oven is even better, as it cooks faster and more evenly and browns beautifully, too.  (Convection ovens are inexpensive, and have a fan that distributes the heat more evenly.  Almost as fast as a microwave, and lots safer!)

Latest Research Shows Phytochemicals Destroy Many Types Of Cancer Cells – Creative Health Institute

“Let thy food  be they medicine and thy medicine thy food” Hippocrates

The pharmaceutical industry relies on Mother Nature to provide the blueprints to design synthetic counterfeits which mimic the workings of natural healing plants and herbs. In fact, 69% of anticancer drugs approved between 1940 and 2002 are either natural products or developed based on knowledge gained from natural products, Cancer Treatment Reviews.

In 2009, 25 years of research finally proved, naturally occurring flavones eradicate cancer cells (are cytotoxic to tumors) while leaving healthy cells intact. Here is the direct quote:

…These phytochemicals (flavones) are not only cytostatic but also cytotoxic to various human tumor cell lines in vitro and inhibit tumor growth in vivo [in the body]. Most importantly, they show almost no or minor toxicity to normal epithelial and normal peripheral blood and myeloid cells.Cancer Treatment Reviews 35 (2009) 57–68

Change Your Diet And Beat Disease!

Former U.S. Surgeon General, Dr. C. Everett Coop, stated that over 2/3 of all degenerative deaths are directly related to diet. This report will help you understand the severity of the challenge and suggest some valuable alternatives. Knowledge is power. The power tomake the changes necessary to improve your health, enhance your quality of life, and increase your longevity lies in your hands.

According to the director of the U.S. National Institute of Health, the American Diet may directly contribute to as much as 35% of all cancer deaths. According to the National Academy of Sciences six out of ten leading killer diseases are diet related. Experts believe that malnutrition is the chronic condition that precedes most diseases. Heart disease, cancer, diabetes, arthritis, osteoporosis, allergies, even mental and neurological disorders, and others, including birth defects, are all implicated.

Best of health to all our readers,

Robert Morgan – Bobby

Creative Health Institute

Union City, Michigan

For information on about our programs call us a 866.426.1213

Do McDonald’s Burgers Ever Decompose? Believe It Or Not!

Karen Hanrahan’s McDonald’s Burger

Ms.  Hanrahan’s burger was  purchased from McDonald’s in 1996. She has made it clear, ” the burger has remained unchanged”. The  burger along with fries was kept in a plastic container.

McDonald’s is not the only company that loads their hamburgers with sodium. Its that simple, sodium is a preservative and if you just leave the burger alone and not seal it in a moisure rich environment it will not deteriorate over time, much like any salt cured meat.

The problem is not just with McDonald’s- it’s a problem with all the fast food restaurants and many packaged food products. Sodium is a killer when taken in large doses and fast food is LOADED with sodium.

It’s common knowledge that fast food including  McDonald’s’  offerings are just plain bad for you.

Whether this picture is the real thing does not really matter, at least it heightens our awareness of the dangers which are inherent in eating fast foods.

Burger-1996.jpg

When Drugs Cause Problems They Are Supposed to Prevent – NEW YORK TIMES STORY

By GINA KOLATA, Published: October 16, 2010

In the past month, the Food and Drug Administration has concluded that in some cases two types of drugs that were supposed to be preventing serious medical problems were, in fact, causing them.

One is bisphosphonates, which is widely used to prevent the fractures, especially of the hip and spine, that are common in people with osteoporosis. Those drugs, like Fosamax, Actonel and Boniva, will now have to carry labels saying they can lead to rare fractures of the thigh bone, a surprising new discovery that came after another surprise — that they can cause a rare degeneration of the jawbone.

The other is Avandia, which is widely prescribed for diabetics, whose disease puts them at risk for heart attacks and heart failure. Two-thirds of diabetics die of heart problems, and a main reason for taking drugs like Avandia is to protect them from that.

But now the F.D.A. and drug regulators in Europe are restricting Avandia’s use because it appears to increase heart risks.

In the case of bisphosphonates, the benefits for people with osteoporosis still outweigh the risk, bone experts say. And no one has restricted their use.

But the fact remains that with decades of using drugs to treat chronic diseases, the unexpected can occur.

Something new is happening, said Daniel Carpenter, a government professor at Harvard who is an expert on the drug agency. The population is aging, many have chronic diseases. And companies are going after giant markets, huge parts of the population, heavily advertising drugs that are to be taken for a lifetime.

And the way drugs are evaluated, with the emphasis on shorter-term studies before marketing, is not helping, Dr. Carpenter said.

“Here is a wide-scale institutional failure,” he said. “We have placed far more resources and requirements upon premarket assessment of drugs than on postmarket.”

Dr. Jason Karlawish, a University of Pennsylvania ethicist who studies the ways new treatments are developed and disseminated, expressed a similar concern.

“The point is not that the drugs are bad, but that drugs for these chronic diseases present a novel set of challenges about how to assess their safety,” he said.

But such discussions make Dr. Ethel Siris, an osteoporosis expert at Columbia-Presbyterian Medical Center, nervous. Bisphosphonates have been extensively studied, she said, and the thigh fractures from bisphosphonates — while surprising — are very rare. Dr. Siris’s fear is that people who really need the drugs will turn away from them.

It is not clear how the nation should respond to the new era of widespread drug use for chronic diseases.

“The basic underlying theme is that we don’t have good long-term safety indices for common chronic diseases that we are treating with major drugs,” said Dr. Clifford J. Rosen, director of the Maine Center for Osteoporosis Research. Dr. Rosen, in addition to studying osteoporosis, was on an advisory committee of the drug agency that examined the evidence that Avandia was linked to heart risks.

The difficulty is in figuring out how to assess the safety of drugs that will be taken for decades, when the clinical trials last at most a few years.

Today’s system, which largely consists of asking doctors to report adverse reactions and of researchers’ attempts to look at patient experiences in a variety of diverse databases, like records of large health plans, is ineffective, medical experts agree.

“There has to be a better system,” Dr. Rosen said.

Congress recently gave the drug agency the power to require studies after drug approval, but the agency has used it sparingly.

Some, like Dr. Rosen and Dr. Carpenter, would like large clinical trials after a drug is approved and continuing for years, even for drugs that met all the premarket requirements.

Dr. Karlawish questions whether this is practical. Once a drug is approved, it can be difficult to persuade doctors to assign their patients randomly to one approved treatment or another, and the sort of studies being suggested would go on for many years, making them difficult.

He favors something different — the development of a national electronic drug database that would reveal drug use and complications. In the meantime, Dr. Karlawish said, he could not help marveling at the paradox of drugs causing what they were supposed to prevent.

“This is priceless,” he said.

Metformin – Why Would You Take This Drug?

The following information was garnered from the Metformin website. I’m amazed that this drug is still being allowed on the market.

We see several diabetics each month, and we are privileged to show them how  to take charge of the their health and overcome their dependence on Metformin.  If you are using this drug to control your diabetes, please take the time to read about the dangers associated with this drug.  Type 2 diabetes can be reversed and you can live a wonderful life free from the debilitating side affects of drugs like Metfomrin.

Perhaps some day all doctors will recognize the importance of living foods and good  nutrition and the dangers that pharmaceuticals present in lowering our immune systems and depleting our bodies of the nutrients needed to prevent disease. Until then, it’s up to each of us to make the choice,  to take charge of our health and to give our bodies what they need.

Blessings,

Bobby

  • Metformin may cause a life-threatening condition called lactic acidosis. Your risk of lactic acidosis increases with other medical conditions, including congestive heart failure  (CHF), kidney failure, and liver problems, including liver failure and cirrhosis.
  • Drinking alcohol can increase your risk of lactic acidosis. Drinking large amounts of alcohol on a regular basis or drinking a large amount of alcohol at once (binge drinking) should be avoided while taking Metformin. 
  • Since liver disease (including liver failure and cirrhosis) can increase your risk of lactic acidosis, you should not take Metformin if your liver is not functioning normally.
  • Your kidney function needs to be monitored while you are taking  Metformin. This means that you should have blood tests to check your kidneys before you start metformin and then at least once every year. If your kidney function is very poor, you should not take metformin due to increased risk of lactic acidosis.
  • Taking Metformin and contrast dye at the same time can increase your risk of kidney damage. Contrast dye is used for certain radiology procedures, including some x-rays, CT scans, and heart catherizations. Also, metformin should be temporarily stopped for most major surgeries and should be restarted when you are eating normally again.
  • Fever, infections, injury, or surgery can temporarily increase your blood sugar, even in people with well-controlled diabetes. Metformin may not be enough to treat your diabetes at these times, and the use of insulin may be required.

Contact your healthcare provider if you have a fever, infection, injury, or will be having surgery. Also, make sure you know the symptoms of high blood sugar and how to check your blood sugar levels.

  • Let your healthcare provider know if you drink a much lower amount of liquid than normal or if you have an illness that causes severe vomiting, diarrhea, or fever. These conditions can lead to severe dehydration (loss of water in your body). You may need to stop taking Metformin for a short time.
  • Metformin can decrease your levels of vitamin B12. Your healthcare provider should monitor your vitamin B12 levels, especially if you have a vitamin B12 deficiency (including pernicious anemia).
  • Metformin can interact with certain medications. 
  • Metformin is considered a pregnancy Category B medication. This means that it is probably safe for use in pregnant women, although the full risks of Metformin during pregnancy are not known. Talk to your healthcare provider before taking Metformin during pregnancy .
  • Metformin passes through breast milk. Therefore, if you are breastfeeding or plan to start breastfeeding, be sure to talk with your healthcare provider about this.
  • Rarely, Metformin can cause low blood sugar (hypoglycemia). This usually occurs when Metformin is combined with other diabetes medications.  Low blood sugar is reported more frequently in elderly people and in people with adrenal, pituitary, liver, or kidney problems — as well as during fasting before surgery and after prolonged exercise. Low blood sugar symptoms may include irritability, trembling, cold sweats, or blurry vision, among other things.

Metformin Warnings and Precautions: Summary

There are several situations where metformin should not be taken, along with a number of precautions and warnings people should be aware of with this drug. However, it is possible that not all of the warnings or precautions for metformin were discussed in this article. Therefore, you should talk with your healthcare provider about the specific ones that may apply to you.

FDA Significantly Restricts Access To The Diabetes Drug Avandia

End The Diabetes Nightmare – Reverse Your Diabetes Now!

Creative Health Institute has taught hundreds of type 2 diabetes sufferers how they  can come off all their medications. There is no reason to suffer the debilitating side effects associated with drugs like Avandia and Metformin when you can live a normal healthy life free from diabetes. If you have questions about how to end  the diabetes nightmare, please give us a call and we will provide you with the information you will need to reverse your diabetes in as little as 21 days.

Blessings and have the best day ever,

Bobby

Make Sure You Stop Using This Drug!

Avandia Bottle

Credit: Getty Images

[09-23-2010] The U.S. Food and Drug Administration announced that it will significantly restrict the use of the diabetes drug Avandia (rosiglitazone) to patients with Type 2 diabetes who cannot control their diabetes on other medications. These new restrictions are in response to data that suggest an elevated risk of cardiovascular events, such as heart attack and stroke, in patients treated with Avandia.

Related Information

Wheatgrass Nutritional Chart

General Information 1 Fluid Oz. 10 Fluid Ozs. Dietary Reference Intakes
Ash (Total) 136.08 mg 1360.8 mg This information is regularly updated. For most, this number is known as the Recommended Dietary Allowance (RDA) which came into effect in 1973.

This has since been modernized and is now called the Reference Daily Intake (RDI).  The RDI information is specific to gender and age and can be found in the United States Department Of Agriculture’s National Agricultural Library.

Link 1 (Direct To Their Site)
Dietary Reference Intake Table

Calories 5.9535 cal 59.535 cal
Carbohydrates 0.567 g 5.67 g
Chlorophyll 11.9637 mg 119.637 mg
Dietary Fiber < 28.35 mg < 283.50 mg
Fat 0.017 g 0.1701 g
Moisture 26.9325 g 269.325 g
Protein-N x 6.25 0.5528 g 5.5283 g
Vitamins    
Biotin 2.835 mcg 28.35 mcg
Choline 26.1954 mg 261.954 mg
Folic Acid / Folacin 8.2215 mcg 82.215 mcg
Inositol < 0.1 g / 100 g
[Not Detected]
< 0.1 g / 100 g
[Not Detected]
Vitamin A 121.0545 IU 1210.545 IU
Vitamin B1 (Thiamine) 22.68 mcg 226.8 mcg
Vitamin B2 (Riboflavin) 36.855 mcg 368.55 mcg
Vitamin B3 (Niacinamide) 31.185 mcg 311.85 mcg
Vitamin B5 (Pantothenic Acid) 1.701 mg 17.01 mg
Vitamin B6 (Pyridoxine HCI) 56.7 mcg 567 mcg
Vitamin B12 (Cyanocobalamin) < 28.35 mg < 283.50 mg
Vitamin C (Ascorbic Acid) 1.03 mg 10.2478 mg
Vitamin D Not Tested Not Tested
Vitamin E 4.3092 IU 43.092 IU
Vitamin K Not Tested Not Tested
Minerals    
Calcium 6.8607 mg 68.607 mg
Iron 0.1729 mg 1.7294 mg
Magnesium 6.804 mg 68.04 mg
Phosphorus 21.3192 mg 213.192 mg
Potassium 41.6745 mg 416.745 mg
Selenium < 0.2835 ppm < 2.835 ppm
Sodium 2.9201 mg 29.2005 mg
Zinc 0.0936 mg 0.9356 mg
Amino Acids    
Alanine 86.751 mg 867.51 mg
Aspartic Acid 73.71 mg 737.1 mg
Cysteine 8.8452 mg 88.452 mg
Glutamic Acid Not Detected Not Detected
Glycine Not Detected Not Detected
Histidine Not Detected Not Detected
Isoleucine 16.0461 mg 160.461 mg
L-Arginine 38.2725 mg 382.725 mg
L-Lysine 10.4895 mg 104.895 mg
Leucine 29.8526 mg 298.5255 mg
Methionine 26.5356 mg 265.356 mg
Phenylalanine 29.3139 mg 293.139 mg
Proline 67.1895 mg 671.895 mg
Serine Not Detected Not Detected
Threonine 79.38 mg 793.8 mg
Tryptophan Not Tested Not Tested
Tyrosine 17.6904 mg 176.904 mg
Valine 12.7292 mg 127.2915 mg
Enzymes    
Amylase Not Detected Not Detected
Lipase Not Detected Not Detected
Protease Not Detected Not Detected
Essential Fatty Acids                 
Lecithin < 85.05 mg < 850.5 mg
Mono Unsaturated Fatty Acid < 0.1 g / 100 g
[Not Detected]
< 0.1 g / 100 g
[Not Detected]
Poly Unsaturated Fatty Acid < 0.1 g / 100 g
[Not Detected]
< 0.1 g / 100 g
[Not Detected]
Saturated Fatty Acid < 0.1 g / 100 g
[Not Detected]
< 0.1 g / 100 g
[Not Detected]
Carbohydrates    
Fructose < 0.1 g / 100 g  
[Not Detected]
< 0.1 g / 100 g  
[Not Detected]
Glucose 0.2268 g 2.268 g
Lactose < 0.1 g / 100 g
[Not Detected]
< 0.1 g / 100 g
[Not Detected]
Maltose < 0.1 g / 100 g
[Not Detected]
< 0.1 g / 100 g
[Not Detected]
Sucrose < 0.1 g / 100 g
[Not Detected]
< 0.1 g / 100 g
[Not Detected]
 

Fruit Purees and Smoothies

Any fruit can be blended and eaten.  A ripe banana can be added for more sweetness.  Apples also give body to purees.

Fruit Smoothies can include any of these items:

For Body:  apple and or banana or watermelon

To Add Living Vitamins and Enzymes:  sprouted grains such as wheat, rye, quinoa.

Liquid: pure water or fruit juice or rejuvelac (Note:  Rejuvelac acts as a preservative and adds more nutrition.)

For Calories and a Smooth Texture:  avocado (Always blend as the last item.  Do not over blend.)

To Add Protein, Minerals, or for a Different Texture:  sunflower seed sprouts (high in complete protein), pumpkin seed sprouts (high in zinc),  soaked almonds (rich in calcium), ground hulled white sesame (especially rich in calcium and magnesium)

Seasonings (Note:  These are optional and most people should avoid these while detoxifying): cinnamon, cloves, allspice. pumpkin spice, ginger .

Note:  Purees and Smoothies made with rejuvelac can be blended in the morning and small amounts eaten throughout the day.  This can be a nutritional breakthrough for busy people because they do not have to stop at each “meal” and decide what to eat that is good for them.  All they have to do is keep this blended food in the fridge.  Leftover smoothies can be dehydrated and made into fruit roll-ups.

ARE MICROWAVE OVENS A SOURCE OF DANGER?

Here at Creative Health Institute ,we do not use any sort of microwave devices, convection ovens, regular ovens or stoves. We only use low temperature cooking dehydrators (below 120 degrees) when we prepare certain foods. This type of cooking represents less than 10% of our food preparation, the remaining 90% of our food preparation utlizes food preparation devices that use no heat. By not heating our food we are able take advantage of the health benefits that can only be obtained by eat enzyme rich, raw living foods.

Reprinted from: mw_danger.html  by Marion Wild.  Originally published at: http://www.vegan.swinternet.co.uk/articles/health/mw_danger.html

Microwave ovens, one of the many dubious technical achievements which were brought to Europe from the United States, have become increasingly popular in the last decade. Clever advertising campaigns of industry and trade have made sure that consumers are well informed of the advantages of microwave ovens. Sales pitches proclaim that microwave cooking is time-saving, simple and more convenient, and energy-saving.  Children in supermarkets are even offered ice cream with microwaved raspberry topping. Are these devices really safe, and is microwaved food really harmless? The use of microwave ovens in commercial, domestic and other premises has in creased substantially over recent years. The food industry has been using the “quick wave” even since the 60s. In many medical practices, patients are informed that microwaved food is practically free of micro-organisms and is therefore recommendable. In a book about cancer and nutrition, the Swiss Cancer League states that “gentle cooking” in a microwave oven allows “only little mutagen formation.” However, recent findings in research paint quite a different picture. An increasing number of consumers are beginning to suspect that microwaves are anything but harmless.

HOW DO MICROWAVE OVENS WORK?

The physical principles of the microwave oven is quite simple: in the microwave oven an electronic tube, the so-called magnetron, generates an alternating power field. The molecules within the food – especially the polar water molecules, but also amino acids, lipids and proteins – are forced to align themselves with the rapidly changing alternating electrical field. They oscillate around their axis in response to reversal of the electric field that occurs up to 5 billion times per second. This oscillation creates considerable intermolecular friction that results in the generation of heat. Thus, the food is heated from the inside outwards leaving the dishes and the oven itself cold, because they are not directly heated by microwaves. This is contrary to conventional heating of food, in which heat transfers convectionally from the outer to the inner. In order to avoid interference between different applications of high frequency radio waves a frequency of 2450 MHz, which equals a wavelength of approx. 12 cm, was laid down for industrial and medical use – this includes microwave ovens for household use. The phenomenon of frictional heat caused by micro waves was discovered accidentally in 1946 (if not earlier) during an experiment with a magnetic field tube. One of the researchers, Percy Spencer, noticed that a piece of chocolate he had been carrying in his jacket pocket had melted although he had not been aware of any heat. The discovery triggered off the development of kitchen appliances in the U.S.A. utilizing this heating effect. As early as 1952 a microwave oven, adapted for domestic use, was placed on the U. S. market – under license to Raytheon Company. Oscillation of a polar molecule in an electric field.

THRESHOLD VALUES AND MICROWAVE EMISSION

In the western part of the world the detrimental effects of microwaves on biological systems have at least been known since their first application during the last world war. Russian scientists had already conducted research in the 1930s on the effects of microwaves on the nervous systems of humans and animals. Their findings led to very strict safety measures which, however, were not taken seriously by western scientists who in the 1960s still used threshold values a thousand times higher than those of the Russians. In the late 1980s a study on domestic microwave ovens was conducted in Washington D.C. as well as in two other states. It revealed that microwave emission during the thawing, cooking and grilling processes was one quarter higher than the official threshold value of 10 mW/cm2 laid down by the electrical industry. A product test revealed that 24 out of 30 of the tested microwave ovens were considered too dangerous and had to be withdrawn from the market. Microwave emission of these ovens reached values of up to 20 mW/cm2. A hearing of the American Senate Committee started a controversy between science and the industry on the safety of cooking with microwaves which still continues. The largest manufacturer of microwave appliances, the Raytheon Company, that also supplies industrial enterprises and canteens with cooking and drying appliances, assured the committee that all their devices were fitted with ample safety measures, and furthermore it were “in any case clear that microwaves, unlike X-rays, don´t have a cumulative effect.” However, a renowned university professor sent the following statement to the committee: “We have proven beyond doubt that microwaves hitting the eye have the following damaging effect: repeated short microwave radiation which in itself is not painful and shows no ill effects in the beginning, leads in the case of frequently repeated exposure to lasting eye damages. Thus this non-ionizing radiation has a dangerous cumulative effect.” [1] The same also applies to domestic microwave ovens. A housewife unknowingly exposed day by day to microwave emission from an oven installed at eye level may acquire serious eye damage or even go blind. Those areas of the body with low circulation, respectively with a low cooling effect, generally react more sensitively to microwaves because the rise in temperature is greater than in areas with good blood circulation. The most sensitive part of the body is the lens. A special safety interlock switch stops the generation of microwaves immediately the door is opened. In Switzerland the doors must withstand at least 100 000 open and close operations without damage. All commercial models have to pass this test. There is, however, no guarantee that there is no microwave leakage while the microwave oven is running, especially as far as older devices are concerned, and the consumer has no way of testing. In 1990 during a microwave oven testing program conducted by the Berliner Stiftung Warentest (Berlin Foundation for Product Tests) it was found that all of the tested ovens emitted microwaves while in operation. However, in 1992 the Swiss Federal Office for Public Health stated: “Microwave leakage from properly run microwave ovens which are in perfect working order is not hazardous to human health, not even to people requiring special protection, e.g. pregnant women and infants. Fire and gas are much more dangerous in comparison.” [2]

THERMIC AND NON-THERMIC EFFECTS

In addition to thermic effects, i.e. caused by frictional heat, athermic effects of microwave radiation must also be taken into account, meaning interaction between microwave radiation and structures in living organisms not caused by frictional heat. In Russia the non-thermic effects are also taken into consideration when laying down standards, while in other countries, such as Germany for example, only the thermic effects are taken into account. Compared with other countries, Germany is the most liberal as far as exposing its population to radiation is concerned. Scientists declare that the quantum energy of microwave radiation is some orders of magnitudes less than required to dissociate covalent bonds and to trigger chemical reactions. It is therefore assumed that no chemical effects can be detectable in microwaved nutrients. Thus, according to scientific research, proteins, fatty acids, vitamins, etc. are not changed. Nevertheless, histological studies with micro waved carrots and broccoli have revealed that the molecular structures of nutrients are deformed by high frequency reversal of polarity, even up to the point of destroying the cell walls, whereas in conventional cooking the cell structures remained intact [3]. Microwaving may even result in the development of new, hitherto unknown substances. The microwave induced reversal of the polarity causes the cells of the nutrients to become destructively polarized, thus free radicals can be created. All radicals have a strong tendency to cause reactions. They can interact with enzymes thus causing a disruption of biological processes. Microwave emission (leakage radiation) of 101 tested domestic microwave ovens. In addition, through induction the food itself becomes a carrier and secondary source of technically generated radiation. Studies regarding the luminous power of luminescent bacteria revealed a highly significant association between the amount of microwave energy in the test foods and the increased energy in the blood serum of test persons who ate that food. The luminous power of luminescent bacteria exposed to serum from these test persons was significantly greater than that exposed to serum of those persons who had eaten conventionally heated food or raw food, respectively. This led the authors to the conclusion that such technically derived energies may be passed along to man inductively via ingestion of microwaved food [4, 5]. In a report published in 1980 by the Institute of Radiation Hygiene of the German Federal Office of PubIic Health (BGA) 16 studies were comparatively evaluated with regard to thermic and non-thermic effects of microwave radiation [6]: Decrease in enzyme activity and influence on enzyme catalyzed processes; Influence on the thyroid gland, suprarenal gland and their hormones; Effect on composition and function of blood components respectively; Influence on cell growth, and structural changes in chromosomes; Cataract; Influence on concentration, blood constituents, and hormones in the brain respectively. At the end of the 1970s a Forensic Research Document was released in the United States containing alarming findings on the destruction of the nutritive value of foods, development of cancer-causing agents, and direct biological effects of exposure to microwave emissions on humans (Microwave Madness – The Truth Campaign magazine no. 2 p.16-17).

CONSEQUENCES OF MICROWAVE RADIATION

The main effect of microwave treatment is, of course, quick heating of food compared to conventional heating methods. This quick heating of food-substances can lead to uneven and non-calculable heat distribution in the food – causing so-called “cold spots” and “hot spots” respectively. Thus germs are often not sufficiently inactivated and eliminated. Short heating periods of microbiologically contaminated food are a serious health hazard [7]. At the Department of Medical Microbiology, Leeds University, England, the uneven heat conduction was also studied: two British scientists reported that the salt content in a defined portion of mashed potatoes influenced the temperature inside – the greater the salt content, the lower the temperature. The authors came to the conclusion that “the poor penetration of microwaves into the test food with high ionic concentrations may result from the induction of electrical/ionic flow in the sur face of the food. This would also explain why commercial food heated in microwaves commonly boils on the surface but is cool on the inside” [8]. This may result in salmonelosis and listeriosis through insufficient cooking of, for example, chicken. The anthroposophist A. Bohmert reported the following discovery in one of her presentations: water samples were heated, some in a microwave oven and others convention ally, and then left to cool down before use. These water samples were used to bring grain to germination. The grain in contact with microwaved water was the only one that did not germinate. In 1973 two American scientists, P. Czerski and W.M. Leach [9] proved that microwaves cause cancer in animals. The American National Council for Radiation Protection NCRP announced at the end of the 80s that children of mothers exposed to using microwave ovens were found to have an increased rate of malformations. Early in the 1990s a hospital in Minneapolis, Minnesota, distributed pamphlets warning people against using microwave ovens to heat infant formulas because they altered the food. In 1991 a patient in a hospital in Tulsa, Oklahoma, died of anaphylaxis after receiving a blood transfusion for which the blood had been warmed in a micro wave oven. Apparently the microwave irradiation had altered the blood causing the patient´s death. In that very same year the New England Medical Center in Boston stated that the structural and functional integrity of erythrocytes (red blood cells) remained unaltered by microwaving. But then what killed the patient?

MILK AS A WARNING EXAMPLE

Established science has yet to prove that no qualitative changes take place in irradiated matter, e.g. impede the characteristic vital-energy field, as was probably the case in the experiment with the germination of grain. An interesting research method was published by Le Laboratoire associatif pour I´application des tests sensibles (LAPATS). A special crystallization method for test-suspensions makes it possible to draw conclusions as to the kind and origin of food-substances, e.g. biological or conventional production, irradiated or not, and the heating method used. The crystallization method reveals that food becomes denatured through irradiation. Microwaved milk was denatured to such a degree that it was not considered fit for consumption. A group of scientists at the Stanford University School of Medicine in California discovered that microwaving breast milk at high temperatures (72°C to 98°C) caused a marked decrease in activity of all the tested anti-infective factors. E. coli growth at >98°C was 18 times that of control human milk. Microwaving at low temperatures (20°C to 53°C) had not significant effect on total IgA, but did significantly decrease lysozyme. Even at 20°C to 25°C, E. coli growth was five times that of control human milk. Because microwave radiation lead to a significant loss of the immunological properties of milk the authors concluded that microwaving is definitely “not a suitable heat treatment modality.” They assumed that non-thermal as well as thermal effects of microwave radiation must play a decisive role because “the adverse effects on anti-infective factors are difficult to explain on the basis of hyperthermia alone.” [10] A further study on milk, conducted in Vienna, showed that microwave treatment induced high razemization rates in food proteins which was not observed after conventional cooking. In particular, D-proline and cis-D-hydroxyproline were reported to have been found in significant amounts in microwave-heated infant milk formulas. Normally, L-proline is found in biological matter. Lusec et al. [11] warned that “the conversion of trans to cis forms could be hazardous because when cis-aminoacids are incorporated into peptides and proteins instead of their trans isomers this can lead to structural, functional, and immunological changes.” Moreover, in animal experiments D-proline was found to be neurotoxic. Renowned scientists did their utmost to discredit these findings. Shortly afterwards the Nestle Research Centre declared food microwaving “as good as and some times better than the conventional heat treatments.” In fact, Lubec himself “revoked” his findings in 1990, yielding to pressure from industry and trade.

MAN AND MICROWAVED FOOD

How does microwaved food affect the human organism? Whether it is detrimental and to what extent can, at present, only be observed by its effects on living organisms. In 1992 the Swiss Federal Office for Public Health (BAG) categorically refused to support experiments feeding animals solely on microwaved food to study the effects on health on the following grounds: “As far as we know today they are not necessary and must be rejected for reasons of animal protection (so-called ´unnecessary´ animal experiments).” 1989 the Swiss biologist Dr. H. U. Hertel proposed to the University of Lausanne to conduct extensive research on the effects of microwaved food on human organisms. Together with Prof. Bernard Blanc he developed a program which was submitted to the Swiss National Fund. The over all costs for the research program were estimated to be approx. 150 000 Swiss francs. However, the National Fund was not prepared to support the study, arguing that there was no need for research in this particular field of science. The two scientists were not prepared to give in so easily and decided to scale down their experiment and bear the costs themselves. Their study on the effects of microwaved food on human beings in comparison to conventionally prepared food proved that food which had been cooked in a microwave oven caused significant changes in the blood immediately after incorporation by the test persons [4, 5]. The authors noted that these changes, some of which could be called highly significant, indicated the beginning of a pathological process, e.g. the beginning of cancer. Examples of microwave application in the food industry: Thawing: meat, fish, butter, fruit, berries Cooking: bacon, potatoes, pies, fish, meat, poultry Drying: pasta, onions, rice cakes, seaweed (kelp) Vacuum-drying: citric juices, grain, seeds

CONSUMER PROTECTION

The consumer is led to believe in the safety of these devices, which is based on threshold values and standards laid down by so-called experts. The research findings presented to support their issue do not withstand closer scrutiny and prove, more often than not, to be nothing but eyewash. Firstly these experts are, for the most part, not independent researchers and therefore their decisions are biased by pressure on the part of industry, and secondly in modern science it no longer seems common place to be committed to searching for the truth. In Germany, for example, the safety standards are laid down by the VDE Committee which is made up of 18 members, 15 are representatives of industry! It is therefore possible that the health of the populace could be sacrificed to economic interests in a flippant and irresponsible manner. It is no easy task to prevail against a lobby, which deceives consumers by claiming that there was no real evidence that microwave ovens are a health hazard, when there were more than enough studies proving the exact opposite, and even stoop so low as to forge expert´s opinions in their favor as well as indulging other forms of fraud.

REVERSAL OF THE CAUSATION PRINCIPLE

Cases such as these are increasingly becoming the focus of public attention. Scientists as well as the persons affected are coming to the conclusion that: “These and other problems could be solved by reversal of the causation principle. The affected persons would no longer have to fight against the industry with their hand picked lawyers and experts. The responsible party would have to prove that their products or methods are indeed harmless and can, if necessary, be held liable for damages. Entrepreneurs and experts should at least be prosecuted for deliberate deception and violating their duty of care. Negligent and deliberate damage to people should be treated as a criminal offense.”

YOU DON´T BITE THE HAND THAT FEEDS YOU “

The measurable effects on man through ingestion of microwaved food, unlike untreated food, are blood alterations, that can also be found at the beginning of a pathological condition, as also indicative of a beginning cancerous process.” (Excerpt from a letter Prof. Dr. Bernard Blanc sent to Dr Hans U. Hertel.) On 28 January 1992, during a TV interview in Kassensturz and in front of the press, Prof. Blanc [former member of the University Institute for Biochemistry, Swiss Federal Institute of Technology (ETH) Lausanne] formally disassociated himself from his earlier interpretation of the results of the research he had done together with Dr. Hertel. Although, in February of 1992 he had admitted in an interview with the Basler Zeitung: “This doesn´t mean that no further research should be conducted because the changes in the blood do indicate that irradiated food causes a reaction in the body.” However, in a private letter to Dr. Hans U. Hertel, the co-author, he admitted that he feared consequences and that the safety of his family was more important to him than anything else. Do we call that freedom of science and research?

TRUTH CAUSES A STIR

Seldom has a report caused such a stir as did the Swiss study on the hazards of microwaved food. Journalists, microwave opponents, trade, and industry started a battle which is still in full swing today. The Swiss Association for Electroapparatuses for Households and Industry (FEA) filed a complaint against Dr. Hertel for violating the Law Against Unfair Competition. The court upheld the complaint and sentenced Dr. Hertel. Prof. Michael Teuber, head of the Department of Food Micro biology at the ETH Zurich, who was called as an expert witness by the industry stated that he hadn´t even seen Hertel´s study, however, he was of the opinion that it was not scientific and would not withstand closer scrutiny. In his comment of 29 February 1992 on the safety of micro wave ovens he wrote: “The publication can, according to the present state of knowledge and considering all known effects of microwaves, at best be described as irresponsible and tendentious panic-making for no verifiable reason.” He told the court of a thesis his institute was preparing for which he as consultant was responsible. This thesis would prove beyond doubt the harmlessness of microwave irradiation, as first results had already shown, he assured the court. The thesis was presented almost unnoticed in 1994. It describes tests on the thermic effects of microwaves on bacteria, focusing especially on possible DNA structural changes and enzyme activity [ 12]. It is not surprising that this study has quietly disappeared from the scene. Prof. Teuber obviously missed the point in court. Tele 5 and RTL plus (German television) interviewed Dr. Hertel live. The magazine Journal Franz Weber first published a condensed version of his studies which were followed by various other publications. However, an interview Thomas Ohrner of Tele 5 did with Dr. Hertel on 3 January 1992 met with the greatest response. At the end of the show Thomas Ohrner advised viewers to take their microwave ovens and put them in the cellar. Traders bore the brunt of the reactions: Customers flocked back to the shops to return the microwave ovens they had received as Christmas gifts. The traders in turn stirred up the rebellious feelings of the producers, who then complained to Tele 5 and requested a further – this time objectively conducted – talk show. The following experts were invited to take part in the second round: Prof. Dr. Horst Pichert, head of the Institute for Household and Nutrition, University of Weihenstephan, Dr. Matthes, Institute for Radiation Hygiene, subdivision of the Federal Office for Radiation Protection, Neuherberg, and Mr. Hess, Bosch Company, Department for Development of Microwave Ovens, all from Germany. However, Prof. Pichert did not appear in the show, claiming health problems. The discussion, which was unfortunately not objectively moderated, ended – as most talk shows do with a lot of unanswered questions and no solutions. The viewers were left bewildered which could, however, be the first step to searching for the truth.

MICROWAVED FOOD CAUSES CANCER

One single meal heated in a microwave oven does not kill us, but after a prolonged intake such micro waved food will cause so many blockages in the body that it will start to rebel. One day the world will wake up to the fact that microwaves do cause cancer, and are even worse than cigarettes. Microwaved food causes a slow death. In the beginning, superficially, we save a little time in heating up our morning coffee in the microwave oven – but the time we `save´ we are cutting off our own lives. There is no cure in the world to prevent or heal it as long as the cause remains in our homes, and we continue to use these devices. References [1] BRODEUR, P. (1987): MIKROWELLEN – DIE VERHEIMLICHTE GEFAHR. – PFRIEMER, WIESBADEN, BERLIN. [2] BAG-BULLETIN (1992): GESUNDHEITLICHE RISIKEN DURCH MIKROWELLENKOCHGER.ATE IM HAUSHALT? – I O: 138-47. [3] SCHRUMPF, E. / CHARLEY, H. (1975): TEXTURE OF BROCCOLI AND CARROTS COOKED BY MICROWAVE ENERGY. – J. FOOD SCIENCE, 4O: 1 025-29. [4] BLANC, B. H. / HERTEL, H. U. ( 1992): COMPARATIVE STUDY ABOUT THE INFLUENCE ON MAN BY FOOD PREPARED CONVENTIONALLY AND IN THE MICROWAVE-OVEN. [5] BLANC, B. H. / HERTEL, H. U. (1992): H.ANDE WEG VOM MIKROWELLENHERD! – RAUM & ZEIT SPECIAL NR. 6, EHLERS, SAUERLACH. [6] LOTZ, K.-E. (1990): SIND MIKROWELLENHERDE GEFAHRENHERDE? – ULMER, TUNINGEN. [7] EHRET, W. (1990): GEFAHR DURCH MIKROWELLENHERD? SELECTA 26/27: ~1285. [8] DEALLER, S. F. / LACEY, R. W. (1990): SUPERFICIAL MICROWAVE HEATING. NATURE 344: 496. [9] CZERSKI, P. ET AL. ( 1 974): INFLUENCE OF MICROWAVE RADIATION ON THE HAEMATOPOETIC SYSTEM. IN: BIOLOGIC EFFECTS AND HEALTH HAZARDS OF MICRO WAVE RADIATION. – POLISH MEDICAL PUBLISHERS, WARSCHAU. [10] QUAN, R. ET AL. (1992): EFFECTS OF MICROWAVE RADIATION ON ANTI-INFECTIVE FACTORS IN HUMAN MILK. – PEDIATRICS. 89 (4): 667-69. [11] LUBEC, G. ET AL. (1989): AMINOACID ISOMERISATION AND MICROWAVE EXPOSURE. – THE LANCET, 9: 1392-93. [12] GUILLAUME-GENTIL. O. (1994): QUANTITATIVE BESTIMMUNG DER THERMISCHEN EINWIRKUNG VON MIKROWELLEN (2,450 GHz) AUF SENSITIVE MIKROBIOLOGISCHE SVSTEME: LEBENSFAHICKEIT, MUTAGENESE, DNA-REPARATUR, ENZYMAKTIVITATEN UND PLASMIDTRANSFORMATION. – DISSERTATION, ETH, ZURICH. Extracted from: Reprinted from: mw_danger.html

COPD – Chronic Obstructive Pulmonary Disease

Causes of COPD

The primary causes of COPD is long term cigarette smoking, the more years you smoke and the more packs you smoke, the greater your risk.  Symptoms of COPD usually appear about 10 years after you start smoking, but other irritants can cause COPD including second hand smoke, occupational dust, vapors, hazardous fumes, asbestos as well as air pollution have all been shown to be contributing factors. In very rare cases, COPD results from a genetic disorder that causes low levels of a protein called alpha-1-antitrypsin.

Early Warning Signs

Early warning signs of COPD are unique to each person and you may not even realize that you are having trouble breathing. Therefore we have put together some signs to watch for. If you find that you have any of these symptoms you may want to talk to your doctor since a change, combination or increase in the symptoms I have listed may be an early warning sign of COPD.

 Are You Experiencing One Or More Of The Following:

  1. An increase in the amount of sputum produced (Sputum: The mucus and other matter brought up from the lungs, bronchi, and trachea that one may cough up and spit out or swallow)
  2. An increase in the thickness or stickiness of sputum
  3. A change in sputum color to yellow or green or the presence of blood in the sputum
  4. An increase in the severity of shortness of breath, cough and/or wheezing
  5. Using more pillows or sleeping in a chair instead of a bed to avoid shortness of breath
  6. A general feeling of ill health
  7. Ankle swelling
  8. Forgetfulness, confusion, slurring of speech and sleepiness
  9. Increasing morning headaches, dizzy spells, restlessness
  10. Trouble sleeping
  11. An unexplained increase or decrease in weight
  12. Increased feeling of fatigue and lack of energy that is persistent
  13. A lack of sexual drive

 Once COPD has been diagnosed, early treatment is most effective, timely assessment of your symptoms can help you and your healthcare provider decide the type of treatment that will most benefit you. 

Many of our guests have chosen to augment their treatment of COPD with more holistic approaches designed to strengthening their immune systems. They feel that eating raw living foods diet, drinking wheatgrass and taking wheatgrass baths, enemas and implants, help to alleviate many of their COPD symptoms. Guests also use herbs and supplements. to enhance their ability to deal effectively with COPD. Some of the herbs and supplements our guests seem to find helpful are:

 Herbs & Supplements

  1. Comfrey leaves – help because they stimulate new cell growth and support quick healing. This makes it an excellent natural remedy for the lungs. It inhibits the cough reflex, softens and soothes damaged and inflamed bronchial mucus membranes. It helps to loosen mucus from the bronchial tubes so that it does not accumulate. You can buy comfrey leaf or root in various forms. Check with your Doctor before taking this herb.
  2. Black tea – many COPD sufferers turn to tea for relief from tightening in the chest. Black tea contains chemicals related to the stimulant theophylline, which is also the basis of many modern medical remedies. Three or four cups of black tea can open airway passages and ease breathing.
  3. Ginkgo – when used regularly the active ingredient has helped some patients to cut down on prescribed medication. Taken three times a day for a week or a month at a time. Ginkgo helps relax the lungs and keeps the breathing passage clear. Check with your Doctor before taking this herb.
  4. Vitamin C and magnesium – improves lung function.
  5. Pleurisy Root – possesses a specific action on the lungs, assisting expectoration, subduing inflammation and exerting a general mild tonic effect on the system, making it valuable in all chest complaints. It is of great use in pleurisy, mitigating the pain and relieving the difficulty of breathing, and is also recommended in pulmonary catarrh.  The infusion may be prepared by taking 1 teaspoonful of the powder in a cupful of boiling water. The decoction is taken in doses of 2 to 3 fluid ounces. The dose of the fluid extract is 1/2 to 1 drachm; of Asclepin, 1 to 4 grains. A much-recommended herbal recipe is: Essence of composition powder, 1 OZ.; fluid extract of Pleurisy Root, 1 OZ. Mix and take a teaspoonful three or four times daily in warm water. Doctor before taking this herb.
  6. Yerba Santa Holy Herb – medicines prepared with it or its extracts to treat bronchial and laryngeal problems. In addition, in combination with other herbs such as Grindelia robusta (good for Asthmatic bronchitis) yerba santa is also effective in curing insistent pulmonary infections, hay fever and asthma. There is no proven safe or effective dose for yerba santa in adults. Traditionally, 1-2 milliliters of fluid extract has been taken by mouth with a spoon every 3-4 hours for no more than ten days.

BEST RAW CHOCOLATE CAKE & CASHEW CREAM FROSTING

BOBBY’S BEST RAW CHOCOLATE CAKE
Serves Six

EQUIPMENT NEEDED: Food Processor

ORGANIC INGREDIENTS:
1 ½ cups raw walnuts
10 pitted Medjool dates
1/8 cup alfalfa sprouts
Dash of salt
1/3 cup unsweetened cocoa or raw carob powder
½ teaspoon pure vanilla extract or 1 teaspoon raw vanilla powder (optional)
½ cup fresh raspberries or strawberries (optional)

DIRECTIONS:
1. Fit the food processor with S-blade.
2. Put walnuts and salt in the food processor and process until finely ground.
3. Add the dates, cocoa or carob powder and optional vanilla.
4. Process until ingredients are combined and stick together. Add water or Rejuvelac as needed
5. Transfer to a plate and form a 5-inch round cake with your hands or with a mold.
6. Garnish the cake with fresh raspberries or sliced fresh strawberries before serving.

WORLD FAMOUS CASHEW CREAM

Serves Four

EQUIPMENT NEEDED: blender

ORGANIC INGREDIENTS:
2 cups cashews
2 Tablespoon Tahini (optional)
12 -15 dates (not soaked)
1/8 cup sprouts (alfalfa, mung or red clover)
3 teaspoons non alcoholic, pure vanilla extract
Water or Rejuvelac – add as needed to keep the blender going.

DIRECTIONS:
1. Blend everything until very, very smooth – almost fluffy.
2. Add some raw cacao and you will swoon.

VARIATIONS:

Add Raw Cacao for Chocolate Frosting

Add Strawberries for Frosting

Add Lemon for Lemon frosting, etc.

A Brief History Of Wheatgrass

“Wheatgrass juice is the nectar of rejuvenation, the plasma of youth, the blood of all life. The elements that are missing in our body’s cells – especially enzymes, vitamins, hormones, and nucleic acids can be obtained through this daily green sunlight transfusion”. Viktoras Kulvinskas, Author of Survival into the Twenty First Century

Throughout the history of wheatgrass, it has been recognized for its beneficial health effects.  Mankind has always known that livestock showed improved health and vigor when they feed on the young grasses of early spring.  Herdsmen have moved their livestock across every continent in search of the best grass for the their animals.

Today, grass is the world’s most widespread form of vegetation. There are over 9,000 species of grass found across the planet, covering more than 25% of all earths land mass. You will find grass wherever there is sun, water and soil. Grass has truly become recognized as the staff of life with four of the world’s top five crops being grains/grasses.

The use of wheatgrass can be traced back more than six thousand years, to ancient early Mesopotamian and Egyptian civilizations.

Five thousand years ago, Egyptians were using wheatgrass for health purposes. The Priests, Pharaohs and powerful members of ancient Egyptian society used wheatgrass on a regular basis, believing that it improved their health.

Nebuchadnezzar, king of the Babylonian Empire, and builder of the Hanging Gardens reigned  from 605 BC – 562 BC.,  reportedly restricted his diet to grasses and attributed the health benefits of this magnificent chlorophyll rich plant to the improvement of his physical and mental health.

Almost two thousand years ago, during the first century A.D., we find a Jewish sect known as the Essene’s using wheatgrass as a healing food.  From their holy book The Gospel of Peace, translated by Edmund Bordeaux Szekely, we read:

We may eat also of the tender blades of grass that the strength of the Earthly Mother may enter into us. But chew well the blades, for the Son of Man has teeth unlike those of beasts, and only when we chew well the blades of grass can the Angel of Water enter our blood and give us strength. Eat, then, Sons of Light, of this most perfect herb from the table of our Earthly Mother, that your days may be long upon the earth, for such finds favor in the eyes of God.”

Welcome to Wheatgrass Science in The 20th Century

In 1915 Dr. Richard Willstätter’s pioneering work on natural products; especially chlorophyll was honored with the 1915 Nobel Prize in chemistry. His founding of  the healthful link between the chlorophyll in plants and the hemoglobin in our blood, was the start of  scientific research into how close the composition of  chlorophyll and human blood are. He showed that chlorophyll molecules bonded in in a very similar way as  the iron molecule in hemoglobin.

Close to the time of  Dr. Willstätter’s work and discover of the wonder of chlorphyll,  in the laboratory, war had broken out across Europe and in the small county of Lithuania, a young girl named Ann Wigmore watched as her grandmother treated soldiers with it and later used wheatgrass to treat her own colon disease.

In the late 1920’s and early 1930’s scientists including Charles Francis Schnabel were studying grasses and green leafy vegetables and unlocking the nutritional mysteries. They tested all types of vegetable and meat based feeds and found that animals could did not only survive on grass but thrived on it, but, in contrast, their health failed when they were fed other healthy vegetables, including green leafy vegetables.

In 1931 Charles Francis Schnabel an American school teacher and agricultural chemist who is kindly referred to as the “father of wheatgrass” discovered  that wheat and barley grasses reached their nutritional peak at or just prior to the commencement of the jointing stage. Being an agricultural chemist, the focus of his studies were based in developing feeds for livestock which would  help them recover more quickly from sickness, grow faster and increase fertility. His research proved to be the the most indepth study of its time proving the nutritional value of grasses and how the nutritonal values changed through different stages of the plant’s life.

Struck by the power of wheatgrass, Charles Schnabel started promoting his discoveries to feed mills, chemists and the food industry. Two large corporations that are still with us today (Quaker Oats and American Dairies) invested millions of dollars into funding further research.  Joined by others, such as biochemist George Kohler, his passion inspired a body of scientific research and much of his research finding served as the basis of Dr. Ann Wigmores devleopment of wheatgrass therapy.

The “Wheatgrass Juice Factor”

In the mid 1930s, at the University of Wisconsin, Dr. George Kohler and his colleagues were studying the differences in the nutritional value of cow’s milk produced at different seasons of the year. Although they thrived on summer milk, experimental rats and guinea pigs failed to grow and eventually became sick and died when fed winter milk. The higher nutritional value of the summer milk was found to be due to the grasses eaten by the cows in the spring and summer. Thus began research on the “Grass Juice Factor”, a water soluble extract of grass juice which was responsible for this growth effect.

Most of the individual vitamins that we know about today, were identified during the 1930s by scientists working to identify all the nutritional factors necessary for growth and reproduction in humans and domestic animals.

Scientist were amazed to find that when they added green chlorophyll rich foods to the diets of test animals, the growth and health effects of cereal grass and the “Grass Juice Factor” were far our stripping any other type of supplementation. By the late 1930s, dehydrated and dried cereal grasses were available in several forms for use as a human and animal food supplements.

After many years of research and testing, the scientists at the  University of Wisconsin determine the highest levels of  the  “Grass Juice Factor”, was found in cereal grass (wheatgrass), young white clover, peas, and cabbage.

At the University of California at Berkeley, Dr. Mott Cannon and his colleagues found that guinea pigs failed rapidly when fed a stock ration plus high levels of all the then-known nutrients. When the researchers added standard food supplements such as liver extracts, wheat germ, and brewer’s yeast to the animals’ diets, the guinea pigs remained sick and often died. Addition of grass or grass juice brought about dramatic recovery and restimulated growth in these animals.

In 1935, Danish researchers discovered vitamin K, the “koagulation vitamin”. Because this nutrient was difficult to isolate in large quantities, cereal grasses were used in lieu of purified vitamin K—both for research and for medical therapy.

In 1938 Folic acid was identified, being named after the green leaves, or foliage, which proved to be its richest source. Scientists knew they were on to something as they observed the health and growth benefits that the known vitamins and minerals in the  cereal grasses provided.  Other benefits, however, could not be attributed to known nutrients.

In the early 1940’s, Dr. Charles Kettering (former chairman of the board of General Motors) donated money for the study of chlorophyll. Chlorophyll was studied intensively by medical doctors (there are currently over 40 articles written up in medical journals about the healing effects of chlorophyll.) These medical doctors found that chlorophyll was a great healer.

In 1940, in the American Journal of Surgery,  Benjamin Cruskin, M.D., recommends chlorophyll for its antiseptic benefits. The article suggests the following clinical uses for chlorophyll:

“To clear up foul-smelling odours, neutralize strep infections, heal wounds, hasten skin grafting, cure chronic sinusitis, overcome ear inflammation and infections, reduce varicose veins and heal leg ulcers, eliminate impetigo and other scabby eruptions, heal rectal sores, successfully treat inflammation of the uterine cervix, get rid of parasitic vaginal infections, reduce typhoid fever, and cure advanced pyorrhea in many cases”.

Through the 1940s and 1950s, scientist continued to research the potential of cereal grasses and their effect on humans and animals. Expanded research led to their finding that cereal grass was shown to contain factors which support the growth of lactobacilli and other beneficial intestinal bacteria, block the development of scurvy, stop the formation of histamine induced and peptic ulcers.

Other Unidentified Health Factors in Cereal Grasses

By 1950, all the nutrients now considered essential to the human diet (with the exception of selenium) had been identified. But researchers continued to describe green food “factors” which could not be correlated with any known nutrient.

I see a world without sickness…a world in complete harmony and in perfect physical, mental, and spiritual balance by following nature’s laws of cause and effect. – Ann Wigmore

In the late 1950’s early 1960’s Ann Wigmore “re-discovered” wheatgrass and was able to cure her own ‘untreatable’ colon cancer. She also had been a terrible accident which had crushed her legs, gangrene set in and the doctors wanted to amputate her legs. Ann had made friends with Dr. Earp Thomas, who believed that wheatgrass was one of the most powerful healing foods known to man. Dr. Thomas found that an ounce of wheatgrass in a gallon of fluoridated water would turn the fluorine into harmless calcium-phosphate-fluoride compound. Used in wash water it adds softness to the face and hands. It stops bleeding, eases itching, and helps in wound healing . Dr. Thomas further discovered that fruits and vegetables contaminated by sprays were thoroughly cleaned and the negative food transformed by wash water with a wisp of wheatgrass placed in the water.

As Ann spent untold hours with her mentor, Dr. Thomas and as she learned more and more about the medicinal effects of grass, she decided to heal herself of her disease and her injuries. She began drinking fresh wheatgrass and eating natural raw living foods. She shared wheatgrass with several sick friends and along with her, each recovered from their sickness.

Drinking wheatgrass should not be considered a one-stop cure all. Although wheatgrass has helped hundreds of thousands of people recover from serious illness, it is neither a drug nor a magic bullet. Here at Creative Health Institute, (CHI) wheatgrass  is grown on the premises and serves as one of our nutritional cornerstones in our full body detoxification and rebuilding health process.  We believe that when our guests take in substantial quanities of wheatgrass along with raw living foods and take the time address their lifestyle physically, spiritually and  their mental and emotional state they can create an immune system that will not be as greatly affected by illness We invite you to join us on the wonderful journey of health and happiness.

Love & blessings,

Bobby

“Until man duplicates a blade of grass, Nature can laugh at his so-called scientific knowledge.” – Thomas A. Edison

Rawsome Farms on Colbert Report Tonight

Watch the video now. You will be shocked, as you watch RAWSOME, an organic raw food buying club in California, being raided by FDA, FBI, and agents from the Department of Agriculture. Those are not bananas in their hands- those are real guns and they look like they are ready to kill the first tomato that moves…

Think about it could happen to YOU?  Could this could happen to YOUR FAVORITE RAW FOOD BUYING CLUB OR STORE?   Click Here To See The Raid On Rawsome Foods With no narritive: Video Of Raid – No Narrative

Our hope is to get nationwide publicity. Tonight the Rawsome raid will be featured on The Colbert Report. It should be pretty funny and will hopefully get the word out about how the movement towards health and wellness is being stopped by “Big Brother”.

Blessings,

Bobby

The Biology of Depression: The Affects of Stress

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Aging and Rejuvenation: Chemistry and Biochemistry at Work

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Dictionary Of Health Terms

(A)

Absorption: A process by which food molecules enter cells after digestion.

Acesulfame potassium: A common artificial sweetener usually listed on food labels as acesulfame K.  Sold as Sunett®, it is 200 times as sweet as sugar, is not metabolized by the body and has virtually no calories. It is found in desserts, baked goods and soft drinks.
Acid indigestion: Abdominal discomfort, such as bloating or a sense of uncomfortable fullness, burping or heartburn.
Acidophilus: A bacterium that helps restore a positive balance in the intestine. Imbalance can be caused by disease or antibiotics, which may cause an overgrowth of yeast. Acidophilus is found in live-culture yogurt or as a supplement.
Acidosis: A medical condition in which the blood and other body fluids have a higher than normal acidity level.
Acupuncture: A therapy for easing pain that has been common for thousands of years in China, but in recent years has also become a mainstream therapy in the West. The U.S. Food and Drug Administration has recently acknowledged that the use of acupuncture needles is no more “experimental” than that of surgical scalpels or hypodermic syringes. Acupuncture employs needles to unblock a path of “vital energy” (known as “qi”-pronounced “chee”-in Chinese) that practitioners believe flows through the whole body. When this flow gets blocked or unbalanced, illness occurs. To ascertain where to place needles, acupuncturists rely on a “map” of invisible channels�or meridians�through which the qi flows. By stimulating any of the roughly 365 dots, called acupuncture points, on this map, acupuncturists rebalance the flow of qi. It can boost standard therapies for many other conditions, including those for addiction, Stroke rehabilitation, headache, facial and neck pain, lower back pain, carpal tunnel syndrome, pain and Inflammation from osteoarthritis, fibromyalgia and sports injuries as well as kidney pain and menstrual cramps.
Adaptations: Special characteristics that make an organism well suited for a particular environment.
ADD/ADHD (attention deficit disorder/attention deficit/hyperactivity disorder): This condition refers to a disorder that affects 3 to 5 percent of all American children, although adults can also have it. ADD/ADHD interferes with a person’s ability to stay focused on a task and to exercise age-appropriate behavior. Some of the warning signs of ADHD include failure to follow instructions, inability to organize, fidgeting, talking too much, abandoning projects, chores and homework before completion and trouble paying attention to and responding to details.
Additives: Substances, such as monosodium glutamate (MSG), intentionally added to foods to improve taste, color, texture or shelf life.
Adrenal glands: Two glands, each lying atop a kidney, that regulate the removal of water from the body and the body’s response to stress. The glands’ outer layer, or cortex, produces steroid hormones such as cortisol (the stress hormone); the inner core, or medulla, produces the hormones epinephrine (or adrenaline) and norepinephrine.
Adrenaline: More commonly known as epinephrine, this hormone is secreted by the medulla or inner core of the adrenal glands, and is known as the “fear hormone.” As a part of the “flight-or-fight response,” the adrenals release epinephrine and norepinephrine, which in turn trigger a series of body changes. Hearing and vision become more acute, bronchi dilate to allow more air into the lungs, heart rate accelerates to pump more oxygen throughout the body, digestion halts and perspiration increases to cool the skin. In addition, endorphins are released to relieve pain in case of injury and blood cell production increases. These almost instantaneous changes provide the heightened reflexes and strength necessary in a crisis situation.
Allergic reaction (allergy): A condition caused by a reaction of the body’s Immune system to what it identifies as a foreign substance.
Allopurinol: A drug that is used to treat gout.
Alternative medicine: See Complementary Medicine.
Alzheimer�s disease: A form of premature senility for which the cause is unknown.
Amino acids: A large group of organic compounds that are the end product of protein metabolism, in turn used by the body to rebuild protein. Many amino acids are necessary to maintain life.
Amylase: An enzyme that hydrolyzes amylose (a form of starch), amylase breaks down carbohdrates in the bloodstream into smaller molecules of sugar that can be absorbed and used by the body’s cells.
Androgens: Male sex hormones produced by the testes in men and by the adrenal glands in both men and women.
Anemia: Literally defined as “too little blood,” anemia is any condition in which too few red blood cells are present, or the red blood cells are immature, too small or contain too little hemoglobin to carry the normal amount of oxygen to the tissues. Anemia is not a disease itself but can be a symptom of many different diseases.
Angina pectoris: A pain in the center of the chest, which may also travel into the neck, jaw and arms (especially the left arm). Angina, as it is more commonly known, is usually described as a crushing, heavy or gripping pain and is sometimes associated with breathlessness. It usually follows exercise, but may also be triggered by emotion, digestion of a heavy meal or going out in a cold wind. Angina is similar to a muscle cramp experienced during vigorous exercise and is caused by the heart muscles being deprived of adequate oxygen necessary for the task. One reason may be narrowing of the blood vessels, which supply the heart muscles with oxygen. Age is the primary cause for narrowing of blood vessels, but cigarette smoking accelerates this process.
Angioplasty: Corrective surgery performed on arteries or veins to improve blood flow.
Anorexia nervosa: An eating disorder characterized by a refusal to maintain a minimally normal body weight as a result of a distorted perception of body shape and weight. It is most common in teenage girls and young women.
Antibodies: Molecules produced by the body as a defense against foreign objects. Antibodies bind to specific antigens.
Antidepressant: A substance or a measure that prevents or relieves the debilitating effects of depression.
Antigens: Proteins on a foreign object such as food or a chemical that stimulate the immune system to produce antibodies. They, in turn, neutralize the impact of the foreign substance, protecting the body against illness.
Antihistamine: A pharmaceutical, over-the-counter drug or natural agent that opposes the action of histamine, which is released by the body in response to an allergic reaction, causing dilated capillaries, decreased blood pressure, increased gastric secretion and constriction of bronchial tubes.
Antioxidant: A chemical or other agent that inhibits or retards oxidation, whose by-products can cause premature aging, cancer, heart disease, arthritis and other diseases. Antioxidants are known to reverse, prevent or limit free-radical damage.
Antioxidant capacity: The amount of antioxidant contained in a given food, measured by the antioxidant score.
Antioxidant score: The measurement of a food�s ability to deactivate free-radical damage. To ascertain this, a sample of a food or a supplement (such as Vitamin C) is put in a test tube to measure how well and for how long it neutralizes Free radicals.
Arrhythmia: A disturbance in the rate or rhythm of the heartbeat, arrhythmia can be symptomatic of a serious disorder. However, it is usually of no medical significance except in the presence of additional symptoms. The heart’s rhythm is controlled by an electrical impulse generated by the sinoatrial node, often referred to as the heart’s natural pacemaker, which then travels to the atrioventricular node and then to the ventricles. An arrhythmia may be abnormally fast (tachycardia) or abnormally slow (bradycardia); some, such as ventricular fibrillation, make the heart Flutter.
Artery: A blood vessel that carries blood away from the heart.
Arthritis: An Inflammatory joint condition characterized by pain, swelling, heat, and redness and restricted movement. There are various types of arthritis, including rheumatoid arthritis and osteoarthritis. Approximately 350 million people worldwide have arthritis.
Ascorbic acid: Also known as Vitamin C, this water-soluble vitamin is an antioxidant that has been shown to play a role in boosting the immune system. The recommended daily allowance (RDA is 60-75mg per day, but Linus Pauling and other complementary practitioners recommend considerably higher doses for preventing the common cold). Sources of vitamin C include strawberries, peaches, plums, tomatoes, celery, onions and cabbage.
Aspartame: An artificial sweetener composed of two amino acids (phenylalanine and aspartic acid) that tastes 160 to 220 times sweeter than sugar. Aspartame, which is marketed as NutraSweet® and Equal®, provides 4 calories per gram, but because so little is necessary, its contribution to calorie content is negligible.
Asthma: A Respiratory disorder characterized by difficulty breathing due to Inflammation and swelling of the airways. Other symptoms include coughing and excessive bronchial mucous. Examples of irritants include allergens, cold air, tobacco, pollution or smoke, as well as emotional stress or vigorous exercise.
Atherosclerosis: The slow, progressive buildup of hardened deposits called plaques on the inner walls of arteries, cutting down on the flow of oxygen-rich blood and nutrients to the heart. It is a major cause of coronary artery (heart) disease. Plaques are deposits of fat, cholesterol, calcium and other cellular sludge carried in the blood. Atherosclerosis is also typically a byproduct of poor health habits. When the level of cholesterol in the blood is high, there’s a greater chance that it will be deposited on artery walls. High blood pressure, high Insulin levels, smoking, obesity and physical inactivity also contribute to the risk of atherosclerosis, and thus, coronary artery disease. Some research also suggests that certain types of bacteria, such as Chlamydia pneumoniae, may play a role in narrowing coronary arteries. Atherosclerosis can also occur in the arteries that carry blood to the brain, increasing the risk of a stroke.
Atopic dermatitis: See Eczema.
Atrial fibrillation: A form of sustained Irregular heartbeat that affects about two million Americans every year. The atria (the heart’s upper chambers) send rapidly firing electrical signals that cause them to quiver, rather than contract normally, resulting in an abnormally fast and irregular heartbeat. Blood may pool in the atria, increasing the risk of blood clot formation, which in turn can cause a stroke.
Autoimmune disease: A condition in which an individual’s Immune system mistakenly attacks itself, targeting the body’s own cells, tissues and organs. (The word “auto” is Greek for self.) The immune system is a complicated network of cells and cell components or molecules that normally work to defend the body and eliminate infections caused by bacteria, viruses and other invading microbes. When the immune system is constantly challenged, it may become “trigger happy” and cannot distinguish between invading organisms and its own tissues. Autoimmune diseases include Multiple Sclerosis, in which the autoimmune reaction is directed against the brain; Crohn’s Disease, where it is the gut; and Thyroiditis, where it is the thyroid. In other autoimmune diseases such as systemic Lupus Erythematosus (lupus), affected tissues and organs may vary among individuals. One person with lupus may have affected skin and joints; another may have affected skin, kidneys and lungs. Ultimately, damage to certain tissues by the immune system may be permanent.
Ayurveda: A traditional Hindu system of using certain foods and herbs, as well as meditation, massage and yoga to stimulate the body to heal itself.
Ayurvedic medicine: A holistic, integrated, physiotherapeutic medical system that originated in India and is based upon balancing the elements (air, fire, water and earth). It is believed that when one or more of these elements is out of balance because of improper diet or lifestyle, various diseases and mental disturbances occur.

B.

Basal metabolic rate (BMR): The rate of oxygen consumption by the body at complete rest and long after a meal.

Beet sugar: See Sugar.
Benign: A state that causes no bodily damage.
Beta-blockers: A large group of drugs that tend to slow the heart rate and the force of heart contractions and lower blood pressure.
Beta-carotene: Also known as pro-vitamin A, beta-carotene is a reddish-orange pigment found in fruits, vegetables, and other plants. Beta-carotene has two roles in the body. It can be converted into vitamin A (retinol) if the body needs more vitamin A. If the body has enough of this nutrient, instead of being converted, beta-carotene acts as an antioxidant, which protects cells from damage caused by free radicals.
Beta-sitosterol: A plant sterol found in rice bran, wheat germ, corn oils and soybeans. It is known for its ability to break down cholesterol deposits.
Betaine: A naturally occurring pro-vitamin found in a wide variety of plant and animal species, betaine accumulates in plant and animal cells where it attracts water, protecting them from dehydration. Betaine is widely used in many industries, such as food, animal feed and pharmaceuticals.
Bile: A fluid produced by the liver, bile is released into the small intestine and stored in the gallbladder to help digest fats.
Biliary stasis: A condition that occurs when the normal flow of bile is impaired, resulting in a backup in the liver. Jaundice is a symptom of biliary stasis.
Bioflavonoids: A category of antioxidants, this group of 4,000 pigments colors the flowers, leaves and stems of plants. In supplement formulas, bioflavonoids work best with vitamin C, which protects them from metabolic destruction in the body. Examples of bioflavonoids include quercetin and grape seed extract.
Biotin: A vitamin that functions as a coenzyme in the metabolism of amino acids and fats, biotin is found in the liver, kidneys, egg yolk, yeast, cauliflower, nuts and legumes.
Blood chemistry: A measure of various substances, including electrolytes, protein and glucose, and the number of red and white blood cells per cubic millimeter of blood. A complete blood count is one of the most routinely performed tests in a clinical laboratory, as well as one of the most valuable screening and diagnostic techniques to help evaluate health status.
Blood lipid profile: Results of blood tests that reveal a person’s total cholesterol, triglycerides and various lipoproteins. This test must be done with an overnight fast for accurate results. Also called a lipoprotein profile.
Blood pressure: The amount of force against the blood vessels to push blood to and from the heart. Every time the heart contracts or beats (systolic), blood pressure increases. When the heart relaxes between beats (diastolic), the pressure decreases. Blood pressure can fluctuate considerably, depending on factors such as diet and stress. Generally, healthy systolic values are under 130 and diastolic values are below 85, expressed as 130 over 85.
Blood sugar: The level of glucose detected in the bloodstream as determined by blood tests. Typically, normal blood glucose levels are between 70 and 110 mg/dL.
Body mass index (BMI): A measurement of a person’s weight in relation to his or her height. The value is associated with body fat and health risks. The formula for calculating your BMI is BMI = [Weight in pounds � Height in inches � Height in inches] x 703. Fractions and ounces must be entered as decimal values. The metric formula is BMI= Body Weight(kg)/height(m)2. A BMI between 19 and 24 is considered healthy; between 25 and 29.9 is considered overweight; over 30 is considered obese.
Bone-density test: Also known as bone mineral density (BMD) test, this technology ascertains whether you have osteoporosis. Before the invention of bone densitometry, osteoporosis was detected through routine X-rays or a bone biopsy. Thus, osteoporosis was rarely diagnosed before a fracture had occurred and a minimum of 25 percent of the bone mass had already been lost. Today, a BMD test can tell whether you have osteoporosis before it is well advanced. The most common bone density test in use is called dual energy x-ray absorptiometry (DEXA). This test involves lying on a table for 10 to 20 minutes while a small X-ray detector scans the spine, hips or both. The test is safe and painless and does not require injections.
Bromelain: The protein-digesting enzyme found in pineapple, bromelain has been associated with a number of health benefits, including aiding digestion, speeding wound healing and reducing inflammation. It is found in both the fruit and stem of the pineapple, but the enzyme in supplements comes from only the stem.
Bulimia nervosa: An eating disorder characterized by repeated episodes of binge eating followed by self-induced vomiting, misuse of laxatives or diuretics, fasting or excessive exercise.
Bursitis: A painful inflammation caused by subjecting the body’s joints to overuse and stress due to repetitive movements or pressure. The body has more than 150 bursae, which are tiny, fluid-containing sacs that lubricate and cushion pressure points between bones and tendons and muscles near joints. Bursae allow movement without pain; when they become inflamed, movement or applied pressure hurts. Most often bursitis affects the shoulder, elbow or hip joint areas. But bursitis can also occur in the knee, heel and even in the base of the big toe. Bursitis pain usually goes away within a week or so with proper treatment, but recurrent flare-ups are common and frustrating.
(C)
C-reactive protein: A heart-specific marker in the blood. If elevated, it signifies an inflammatory or infectious cause of heart disease. Organisms such as chlamydia pneumonia, mycoplasma pneumonia, herpes and cytomegalovirus could trigger a chronic inflammatory process in blood vessel walls, leading to formation of plaque.
Caffeine: A natural stimulant found in many common foods and beverages, including coffee, tea, cola drinks and chocolate. It may enhance exercise endurance by stimulating fatty acid release but also causes fluid loss. Consuming too much caffeine can lead to headaches, trembling, rapid heart rate and other undesirable side effects. Excessive caffeine can also cause unstable blood sugar and therefore lead to binge eating.
Calcium: A mineral that builds and maintains bones and teeth, calcium is also essential for blood to clot and signals to be transmitted to the nerves. There are various forms of calcium that are available in supplement form, however, calcium hydroxyapatite, orotate and citrate are those most readily absorbed.
Calcium AEP: A mineral also known as colamine phosphate, calcium AEP is found naturally in our bodies. Complementary physicians use it to treat multiple sclerosis, type I diabetes and various types of cancer. It can be administered intravenously or orally.
Calcium gluconate: A natural substance injected during prolotherapy into weakened tendons and ligaments, stimulating the body’s own healing and growth processes. The joint then becomesstronger and more stable. The result is improved function, increased range of motion and endurance as well as pain relief.
Calorie: A unit by which energy is measured. Food energy is actually measured in kilocalories (1,000 calories=1 kilocalorie), abbreviated kcalories or kcal. Still, the common lay term is calorie. So an apple said to have 84 calories really contains 84 kcal. Low calorie foods include a whole egg (about 74 calories), a small apple with peel (about 84 calories) and a serving of 4 asparagus spears (about 14 calories).
Cancer: An abnormal and uncontrolled growth of cells, it is not a single disease, but a term that encompasses more than 100 different and distinctive diseases. Cancer may be benign (meaning it does not spread to other parts of the body and is not life-threatening) or malignant (when cellsinvade and damage nearby tissues and organs and can spread to different areas of the body, a process called metastasis).
Candida: A genus of yeastlike fungi, including the common pathogen candida albicans.
Candida albicans: A common budding, yeastlike microscopic fungal organism, normally present in the mucous membranes of the mouth, intestinal tract and vagina, as well as on the skin of healthy individuals. Under certain conditions, it may cause superficial infections. In more severe cases, invasive systemic infections may occur in people with compromised immune systems.
Candidiasis: Any infection caused by a species of candida, usually candida albicans. Diaper rash, athelete’s foot, impetigo, vaginitis and thrush are common topical manifestations.
Cane sugar: See Sugar.
Capillary: The smallest blood vessel in a closed circulatory system, where materials carried by the blood are exchanged with those in surrounding tissues.
Carbohydrate: One of the nutrients that supply calories to the body. Compounds composed of carbon, oxygen and hydrogen arranged as monosaccharides (simple sugars) or multiples of monosaccharides (polysaccharides). Sources include grains, fruits, vegetables, nuts, legumes and other plant foods. When completely broken down in the body, a gram of carbohydrate yields about 4 calories. The pH Miracle Program concentrates on vegetables and other nutrient-dense carbohydrates rather than refined, heavily processed carbohydrates such as white flour and sugar.
Carcinogen: A chemical that increases the chance of developing cancer.
Cardiac arrest: A condition in which damage to an area of heart muscle occurs because of an inadequate supply of oxygen. This is the result of the heart not pumping strongly enough to provide blood to vital organs. Causes include clot formation or spasm in one of the arteries that supply blood to the heart muscle (a coronary artery).
Cardiac ischemia: A shortage of blood supply to an organ or tissue of the body. It’s usually the result of narrowing or obstruction in the arteries that supply oxygen-rich blood to nourish cells. If ischemia is severe and prolonged, it can lead to death of the affected tissue (infarction). Cardiac ischemia involves the heart muscle and is due to narrowing or occlusion of one or more of the coronary arteries. It often produces the symptom of angina (chest pain) when the blood supply can’t meet the demands placed on the heart by increased physical activity or other stress. In the case of severe or total obstruction of blood flow, death of heart muscle or heart attack may occur.
Cardiac risk: The chance of having a disease related to the heart. Blood measurement of total cholesterol, triglycerides, HDL and LDL will be calculated to determine risk ratio as being high or low. Other risk factors include smoking, obesity, diabetes, stress, physical inactivity, increasing age and family history.
Cardiology: The medical specialty devoted to the diagnosis and treatment of the heart.
Cardiomyopathy: Heart damage that can lead to congestive heart failure. Most cases of cardiomyopathy have no known cause, although some cases run in families. Cardiomyopathy is not due to blood flow problems. Less common causes include infections (myocarditis), alcohol abuse and the toxic effect of drugs such as cocaine and some drugs used for chemotherapy.
Carnitine: See L-carnitine.
Carpal tunnel syndrome (CTS): A condition that produces numbness, pain and, eventually, weakness in the hand and wrist. The carpal tunnel is a narrow passageway in the wrist. (Carpal is from the Greek word karpalis, for wrist.) The tunnel protects the nerves and tendons that extend into the hand. When the tissues in the carpal tunnel become swollen or inflamed, they put pressure on the median nerve. Because this nerve provides sensation to the thumb, index, middle and ring fingers, pressure on it produces numbness, pain and hand weakness. Fortunately, most people who perform repetitive tasks with their hands will not develop carpal tunnel syndrome. However, proper treatment can usually relieve the pain and numbness and prevent permanent damage.
Central nervous system (CNS): The brain and spinal cord that control cell receptors, glands and muscles.
Cervical dysplasia: A pre-cancerous stage in which abnormal cells are detected in the outer layer of the cervix. Cancer of the cervix is one of the most common cancers of the female reproductive organs. Thanks largely to Pap smear screening, the death rate from cervical cancer has fallen 70 percent since the 1940s. In nearly all cases, the Pap test allows for the detection of the abnormal cells (dysplasia) in the outer layer of the cervix that haven’t invaded deeper tissues. If untreated, the abnormal cells may convert to cancer cells, which can spread in stages into the cervix, the upper vagina, the pelvic areas and other parts of the body. Cancer or pre-cancerous conditions that are caught at the pre-invasive stage are rarely life threatening and typically require only outpatient treatment.
Chelation therapy: A therapy that heals the body by removing toxic metals, whether Intravenously or by suppository. In chelation therapy, ethylene diamine tetraacetic acid (EDTA) is administered and binds with metallic ions in the body, such as mercury, which are both then excreted through the kidneys.
Cholesterol: See Dietary cholesterol or Serum cholesterol.
Chromium: A trace mineral found naturally in the body. When the level of chromium is low, the body has a harder time regulating blood sugar levels, with resultant sugar cravings. Refined sugar also depletes the body of chromium. Supplementation is the best way to get more chromium, as only foods grown in chromium-rich soils will have adequate amounts. Both picolinate and polynicotinate are safe and effective forms of chromium.
Chronic fatigue syndrome (CFS): A condition in which patients are not just tired, but bone-achingly tired, and feel terrible for a long time. Many also feel feverish, forlorn or forgetful. Although some people with CFS crave sleep, their sleep is often fitful. No one knows for sure what causes CFS, but some researchers theorize that the trigger is a viral infection, chronic stress or another other ongoing trauma that continually activates the immune System.
Circulation: The movement of blood through the blood vessels.
Cirrhosis: The scarring of an organ, particularly the liver.
Claudication: Cramping pains in the legs due to insufficient arterial blood supply to the muscles.
Coenzyme Q10: This powerful antioxidant protects the body from free-radical damage. One of its most important roles is to aid metabolic reactions, such as transforming food into energy. Meat and fish are good sources of coenzyme Q10, which is also widely used in supplement form to help prevent an array of health conditions such as heart disease, obesity, asthma, Alzheimer�s disease and allergies. It is also known as Ubiquinone, its name signifying its widespread function in the human body.
Coenzymes: Small organic molecules that work with enzymes to facilitate the enzymes’ activity. Many coenzymes have B vitamins as a part of their structures.
Colchicines: A category of drugs used to treat acute attacks of gout.
Cold-pressed oil: Oil that has been extracted by squeezing seeds in a press. Also known as expeller-pressed oil. This method differs from the standard, chemically induced method in which heat and hexane gas are used to extract oil. Using the cold-pressed method means the oil has no hexane molecules and no poisonous trans fatty acids. (Heating to 450�F in the extraction process changes the nature of the oil molecule from a normal cis fatty acid to an abnormal trans fatty configuration.)
Colitis: An inflammatory condition of the large intestine characterized by severe diarrhea, bleeding and ulceration of the lining of the large intestine or colon, weight loss and pain. Like Crohn’s disease, colitis is a form of irritable bowel syndrome. The disease may be dormant for long periods between episodes. Also known as ulcerative colitis.
Collagen: The protein material from which connective tissues such as muscles, tendons, ligaments and the foundation of bone and teeth are made.
Colloidal: A system in which finely divided particles, which are approximately 10 to 10,000 angstroms in size, are dispersed within a continuous medium in a manner that prevents them from being filtered easily or settled rapidly.
Complementary medicine: The best possible options chosen from all the healing arts, including both mainstream and alternative (or natural) therapies. Also known as alternative or integrative medicine.
Complex carbohydrates: Polysaccharides composed of straight or branched chains of monosaccharides (simple sugars).
Congestive heart failure: A condition in which the heart has become weakened and does not circulate enough blood to meet the needs of the body, causing shortness of breath and fatigue, as well as fluid retention in legs, ankles and feet. The term congestive refers to the fluid buildup that occurs with the disease. Congestive heart failure affects mainly older adults and is usually the end result of long-standing heart disease. It can also be a complication of a heart attack and uncontrolled high blood pressure. Once congestive heart disease has developed, it usually can’t be cured but it typically can be managed. In most cases, medication can improve symptoms and life expectancy.
Constipation: The condition of having infrequent or difficult bowel movements.
Copper: A mineral essential to cardiovascular function and control of cholesterol, sugar and uric acid levels in the body. Copper also helps increase bone strength, maintains immune function and performs various other key functions. Vegetarians tend to have copper deficiencies. Too much copper can increase free radical activity, which causes many health problems. A blood tests can determine copper levels and only such results should cause one to start supplementing with copper.
Coronary artery disease: See Heart disease.
Coronary-artery stent: A special wire mesh device inserted into an artery to keep it from becoming too narrow and thereby restricting blood flow.
Coronary bypass surgery: A procedure in which an artery is skirted or shunted, as with a blood-vessel graft, to relieve obstruction.
Coronary heart disease: A general term used to describe diseases affecting the heart or blood vessels, including but not limited to atherosclerosis, coronary artery disease, arrhythmia, heart failure, hypertension, orthostatic hypotension, shock, endocarditis and congenital heart disease.
Coronary occlusion: The clotting of blood within the coronary artery of the heart.
Cortisol: A steroid hormone also known as hydrocortisone that is secreted by the cortex of the adrenal gland. Many call it the “stress hormone” because when the body is under stress or blood sugar dips, cortisol levels rise. Elevated levels are associated with a number of diseases, as well as premature aging. Cortisol levels can be measured with a blood test.
Creatine: A nitrogen-containing compound that combines with phosphate to form the high-energy compound creatine phosphate in muscles. Creatine supplements enhance energy and muscle strength.
Creatinine: A value measured via a blood test and a urine sample that helps physicians determine the efficacy of calcium and protein metabolism, kidney function and other processes.
Crohn’s disease: One of the most common forms of inflammatory bowel disease (IBD). Painful and debilitating, it causes chronic inflammation of digestive tract. Crohn’s disease is much like ulcerative colitis�the two are so similar, in fact, that they’re often mistaken for one another. Both inflame the lining of the digestive tract, and the symptoms include severe bouts of watery diarrhea and abdominal pain. No one knows exactly what causes Crohn’s disease, although the body’s immune response and certain genetic and environmental factors may play a role.
Cyanocobalamin: See Vitamin B12.
(D)

Degenerative arthritis: See Osteoarthritis.

Degenerative joint disease: See Osteoarthritis.
Dehydroepiandrosterone: A hormone secreted by the adrenal gland. Elevating levels of DHEA with supplements has been shown to improve overall health and well-being, with marked improvements in conditions such as fatigue, autoimmune disease, heart disease, diabetes and immune weakness. It also slows the aging process.
Depo-Provera: The brand name for a form of female injected birth control. Depo-Provera is a hormone much like the progesterone a woman produces during the last two weeks of each monthly cycle. It stops egg release and provides other contraceptive effects.
Depression: A mood disorder that occurs in various degrees. Usually all types include demoralization; many people experience sadness and hopelessness, poor appetite and weight loss, insomnia, feeling worthless and guilty, and inability to concentrate. Mainstream physicians treat depression with psychotherapy and drugs; complementary doctors tend to rely on nutrients and dietary intervention.
Detoxification: The conversion of toxic chemicals to harmless chemicals by the liver.
Dextrose: A simple sugar obtained from sugar beets or sugar cane.
DHA: The acronym for Docosahexanoic acid.
DHEA: The acronym for Dehydroepiandrosterone.
Diabetes: A disorder characterized by high fasting blood sugar levels (126 mg/dL and higher) and the inability of the body to transport glucose to cells. See type I diabetes and type II diabetes.
Diastolic blood pressure: The point of least blood pressure, when the heart dilates between each heartbeat. It is the lower number in a blood pressure reading, expressed as the bottom part, or denominator, of the fraction. When you say your blood pressure is 110 over 70, 70 is the diastolic blood pressure.
Dietary cholesterol: Chemically, a compound composed of carbon, hydrogen and oxygen atoms arranged in rings. It is found only in animal foods such as meat, eggs and dairy products, as well as shellfish. In the body, dietary cholesterol serves as a structural component of cell membranes and contributes to other functions. It had a bad rap for giving people high serum (blood) cholesterol levels until researchers determined that the liver contributes much more cholesterol to the body’s total count than does diet.
Dietary fiber: Plant cell walls and other non-nutritive residues that are not digested are generally called dietary fiber. Fibers include cellulose, pectins, gums, lignans, cutins and tannins.
Digestion: The process of breaking down food particles into molecules small enough to be absorbed by cells.
Disaccharides: Sugars composed of pairs of monosaccharides such as sucrose, lactose and maltose.
Diuretic: Any process or factor that increase urine output. Diuretic drugs are prescribed for the treatment of edema (the accumulation of excess fluids in the tissues of the body), which may be the result of underlying disease of the kidneys, liver, lungs or heart (e.g., congestive heart failure). Fluid retention can also be the result of sodium retention from a high-salt diet, excessive insulin production, hormone imbalances or food allergies. Diuretics are also used to treat high blood pressure and glaucoma. They act on the kidneys, modifying the absorption and excretion of water and electrolytes such as sodium and potassium.
Diverticulitis: A condition characterized by small pouches formed in the wall of the large intestine resulting from pressure within the colon. Symptoms include abdominal pain, nausea, vomiting, constipation or diarrhea, fever and frequent urination. If early symptoms are ignored, perforation of the colon and peritonitis can occur. Consuming adequate amounts of fiber to ensure bowel regularity is the best prescription against developing diverticulitis.
Docosahexanoic acid: An essential Omega-3 fatty acid found in fish oil, flaxseed oil, walnut oil and other nuts and seeds. It helps keep blood platelets from clumping, preventing the formation of clots that cause heart attacks. DHA has been coined the “brain fat” because it is responsible for brain and eye development in infants.
(E)
Echinacea purpurea: A herb used for enhancement of the immune system. It has been shown to be effective against viral, bacterial and fungal infections. Healing preparations made from the plant’s leaves, flowers and roots help the body fight infection by stimulating the mucous membranes, liver and lymph nodes. It is a recommended natural remedy for sinus infections, sore throat, tonsillitis, coughs, bladder problems and kidney infections. Echinacea also has wound-healing and germ-fighting properties.
Eczema: Also known as atopic dermatitis, eczema is a chronic skin condition whose cause is unknown.
EFA: An acronym for Essential Fatty Acids.
Eicosapentaenoic acid: An essential Omega-3 fatty acid found in fish oil, walnut oil, and flaxseed oil. EPA helps keep blood platelets from clumping, preventing the formation of clots that cause heart attacks. Supplemental EPA effectively lowers cholesterol, helps regulate arrhythmias and blood pressure, helps diabetes, joint problems, autoimmune diseases, inflammatory bowel disease, skin disorders and much more.
Electrolytes: Salts such as sodium, calcium, potassium, chlorine, magnesium and bicarbonate in blood, tissue and other cells, electrolytes consist of various chemicals that can carry electric charges. Proper quantities and balance of electrolytes are essential to normal metabolism and function. Diuretics can cause loss of electrolytes, resulting in leg cramps and other symptoms.
Electrons: Negatively charged particles; components of atoms.
Elimination: The removal of indigestible materials from the digestive system.
Endocrine system: The glands that communicate with each other and affect other parts of the body by secreting hormones into the blood stream.
Endometriosis: A common and often painful disorder of the female reproductive system, in which tissue that normally lines the inside of the uterus (the endometrium) becomes implanted in the outer surface of the uterus, the fallopian tubes or the ovaries. Rarely, endometrial tissue may spread beyond the reproductive organs and pelvic region. Endrometriosis is a common cause of fertility problems. Experts estimate that 10 to 15 percent of American women of childbearing age have endometriosis. The condition, which occasionally runs in families, is most likely to occur in women who haven’t had children and are between the ages of 25 and 40.
Endorphins: Any chemicals, resembling opiates, released by the body in response to stress or trauma, which react with the brain�s receptors to reduce the sensation of pain, much as a sedative does.
Enzyme: A Protein that acts as a catalyst for a biological reaction. For example, digestive enzymes facilitate the breakdown of food in Digestion.
EPA: The acronym for Eicosapentaenoic Acid.
Epidemiological: The area of medicine that deals with the study of large groups of people to determine the frequency of diseases and why they occur.
Epinephrine: A hormone also known as adrenaline.
Erectile Dysfunction: Also known as Impotence, this term is typically defined as the inability to obtain an adequate erection for satisfactory sexual activity. However, it actually refers to a range of disorders that includes Peyronie’s disease (curvature of the penis during erection), priapism (prolonged painful erection not associated with sexual desire) and premature ejaculation. Although impotence is more common in men over age 65, it can occur at any age. An occasional episode happens to most men and is perfectly normal. As men age, erections may take longer to develop, may not be as rigid or require more direct stimulation to be achieved. Men may also notice that orgasms are less intense, the volume of ejaculations is reduced and recovery time increases between erections. When erectile dysfunction proves to be a pattern or a persistent problem, however, it can harm a man’s self-image as well as his sex life. It can also be a sign of a physical or emotional problem that requires treatment.
Essential amino acids: Nine amino acids that the human body cannot synthesize and must be obtained from food.
Essential Fat: The kind of fat deemed absolutely necessary for the body to function properly but which cannot be produced by the body. Examples include the omega-3 and omega-6 fatty acids.
Essential fatty acids: Polyunsaturated acids that are essential in the diet, they are commonly called EFAs and include linolenic (omega 3) and linoleic acid (omega 6). Sources of EFAs are seeds (including flaxseeds), oils (safflower, sunflower, corn) and deep-sea fish. They are necessary for normal functioning of the endocrine and reproductive systems and for breaking up of cholesterol deposits on arterial walls. EFAs play an important role in fat transport and metabolism and in maintaining the function and integrity of cellular membranes. A deficiency in EFAs causes changes in cell structure and enzyme function, decreased rate of growth, brittle and dull hair, nail problems, dandruff, allergic conditions and skin problems. Supplementation with EFAs has proven useful in treating high cholesterol, neurological disorders and other medical conditions. It also assists in weight loss.
Estradiol: Produced by the ovaries, it is the predominant estrogen before menopause, protecting bones and assisting cognitive function. Estradiol helps prevent hot flashes. When prescribed to treat menopausal symptoms, side effects include increased risk of endometrial cancer.
Estriol: The weakest form of estrogen, it balances estradiol and estrone. It is produced in large amounts during pregnancy. In addition to protecting the vagina and urinary mucosa, estriol has anticancer effects and is considered safe for use by women who are at high risk for breast cancer.
Estrogens: A class of female sex hormones produced by the ovaries that bring about sexual maturation at puberty and maintain reproductive functions.
Estrone: A weaker form of estrogen, this is the predominant form in the body after menopause. The most carcinogenic of all estrogens, it is stored and concentrated in fat cells.
Excretion: The removal of metabolic wastes from the body.
(F)

Fainting: Characterized by sudden pallor, loss of consciousness and, occasionally, slight twitching or convulsive movements, fainting can be caused by any condition restricting blood flow to the brain.

Fasting: A period when no food and only water is consumed. Fasting is usually recommended at least 12 hours before a blood test.
Fat: A concentrated form of energy, fat is one of the three sources of macro-nutrients in food and essential for life. Fat insulates the body�insuring temperature maintenance�supplies fatty acids and carries the fat-soluble vitamins A, D, E and K. When completely broken down in the body, a gram of fat yields about 9 calories. Total fat refers to the sum of saturated, monounsaturated and polyunsaturated fats in food.
Fat-producing hormone: See Insulin.
Fatigue: The state of being tired or exhausted, fatigue represents a normal and important response to physical exertion, emotional stress or lack of sleep. It can also be a nonspecific symptom of a psychological or physiologic disorder. Pathological (illness-related) fatigue is not relieved by adequate rest, adequate sleep or removal of stressful factors.
Fatty acids: An acid originating from fats such as oleic, stearic and palmitic acid.
FDA: An acronym for the Food and Drug Administration.
Fermentation: The breakdown of complex molecules into simple molecules by enzymes.
Ferritin: An iron compound formed in the intestine and stored in the liver, spleen and bone marrow for eventual incorporation into blood molecules. Serum (or blood) ferritin levels are used as an indicator of the body’s iron stores.
Fiber: See Dietary fiber.
Fibrinogen: A protein present in the blood. It becomes fibrin during the blood-clotting process.
Fibrocystic breast disease: A common glandular upset resulting in the formation of many cysts in the breasts of women. It is characterized by dense, irregular and bumpy “cobblestone” consistency in the breast tissue, discomfort and tenderness or a sense of feeling full or dull. Discomfort generally improves after each menstrual period. The cause is not completely understood but is believed to be associated with ovarian hormones since the condition usually subsides with menopause.
Fibromyalgia: A chronic disease that affects muscles, joints and tendons. It is characterized by musculoskeletal pain, spasm, stiffness, fatigue and severe sleep disturbance. Common sites of pain or stiffness include the lower back, neck, shoulder region, arms, hands, knees, hips, thighs, legs and feet. Individuals with fibromyalgia, who are mostly women, can also experience a host of symptoms such as abnormal bowel function, pain, fatigue, anxiety and depression. Physical therapy, nonsteroidal anti- inflammatory drugs and muscle relaxants can provide temporary relief.
Fight or flight response: A defense reaction that prepares individuals for conflict or escape by triggering hormonal, cardiovascular, metabolic and other physiological changes.
Fish oil: Oil from cold-water species of fish such as salmon, mackerel, tuna and cod, it contains Omega-3 fatty acids, and helps keep blood platelets from clumping, preventing the formation of clots that can cause heart attacks.
Fitness: The ability to carry out normal activities and still have enough energy and strength to overcome unusual challenges.
Folacin: See Folic acid.
Folate: See Folic acid.
Folic acid: A B vitamin also known as folate or folacin, necessary for growth and maintenance of health. A deficiency of folic acid may result in anemia. Studies suggest that neural tube defects, which occur in the fetus early in development, are a result of low folic acid levels in the mother’s body. These studies showed that an increase in the mother’s dietary folic acid before conception and during the first month of pregnancy reduced the risk of neural tube defects.
Food allergy: See Allergic reaction.
Food and Drug Administration: A government agency whose mission is to promote and protect the public health from dangerous (or as yet unproved as safe) food or drug products.
Food Intolerance: An adverse reaction to foods that does not involve the immune System, and is therefore less severe than a food allergy. A common food intolerance is lactose intolerance, caused by the inability to digest the lactose (milk sugars) found in dairy products.
Free radical: A highly reactive molecule that can bind to and destroy the body’s cellular compounds. Most free radicals in the body are toxic forms of oxygen molecules. Similar to the formation of rust (oxidized iron), oxygen in its toxic state can damage (oxidize) molecules in our bodies. The body tends to produce more free radicals with age, and they are believed to play a role in the onset of degenerative diseases, as well as heart disease and cancer.
Fructose: A simple sugar found in fruit, honey, corn and saps. It has the same chemical formula as glucose and therefore may be used as a source of energy like glucose or converted to glycogen and stored in the body.
(G)

Milk: America’s Health Problem

Why is American Milk Banned in Europe?

American dairy milk is genetically-modified unless it’s labeled “NO rBGH”
Genetically-engineered bovine growth hormone (rBGH) in milk increases cancer risks.
American dairy farmers inject rBGH to dairy cows to increase milk production.

European nations and Canada have banned rBGH to protect citizens from IGF-1 hazards.

Monsanto Co., the manufacturer of rBGH, has influenced U. S. product safety laws permitting the sale of unlabeled rBGH milk. (Monsanto would lose billions of dollars if rBGH were banned in America.)

Q. Is there any milk not contaminated with rBGH and IGF-1?
A. Yes. Milk that is clearly labeled “NO rBGH” is free of rBGH and does not contain excess levels of IGF-1.

Q. What about cheeses?
A. American-made cheeses are contaminated with rBGH and excess levels of IGF-1 unless they’re labeled “NO rBGH”. Imported European cheeses are safe since Europe has banned rBGH.

IGF-1 & Milk

Q&A

Q. What is IGF-1?
A. Insulin-like Growth Factor 1 (IGF-1)is a normal growth factor. Excess levels have been increasingly linked by modern research to human cancer development and growth.

Q. How does IGF-1 get into milk?
A. In 1994, the Food and Drug Administration (FDA) approved the use of the recombinant Bovine Growth Hormone (rBGH). According to rBGH manufacturers, injections of rBGH causes cows to produce up to 20 percent more milk. The growth hormone also stimulates the liver to increase IGF-1 levels in the milk of those cows. Recently, Eli Lilly & Co., a manufacturer of rBGH, reported a ten-fold increase in IGF-1 levels in milk of cows receiving the hormone. IGF-1 is the same in humans and cows, and is not destroyed by pasteurization. In fact, the pasteurization process actually increases IGF-1 levels in milk.

Q. How does rBGH milk containing IGF-1, affect, humans?
A. After the rBGH milk is consumed, IGF-1 is not destroyed by human digestion. Instead, IGF-1 is readily absorbed across the intestinal wall. Additional research has shown that it can be absorbed into the bloodstream where it can effect other hormones.

Q. Is IGF-1 likely to increase the risk of specific kinds of cancer?
A. It is highly likely that IGF-1 promotes transformation of normal breast cells to breast cancers. In addition, IGF-1 maintains the malignancy of human breast cancer cells, including their invasiveness and ability to spread to distant organs. (Increased levels of IGF-1 have similarly been associated with colon and prostate cancers.) The prenatal and infant breast is particularly susceptible to hormonal influences. Such imprinting by IGF-1 may increase future breast cancer risks, and may also increase the sensitivity of the breast to subsequent unrelated risks such as mammography and the carcinogenic and estrogen-like effects of pesticide residues in food, particularly in pre-menopausal women.

Q. Are cows adversely affected by elevated IGF-1 levels?
A. Cows injected with rBGH show heavy localization of IGF-1 in breast (udder) epithelial cells. This does not occur in untreated cows. Cows are also affected in other ways by rBGH, through increased rates of mastitis, an udder infection. Industry data show up to an 80 percent incidence of mastitis in hormone-treated cattle, resulting in the contamination of milk with significant levels of pus. Mastitis requires the use of antibiotics to treat, which leaves residues to pass on through the milk for human consumption.

Q. What does the FDA say about IGF-1?
A. The FDA has trivialized evidence for increased levels in rBGH milk and insist that any such increases in IGF-1 are not dangerous, and do not pose a health risk. However, a 1990 study by Monsanto, the leading maker of rBGH, explicitly revealed statistically significant evidence of growth promoting effects. Feeding relatively low doses of IGF-1 to mature rats for only two weeks resulted in statistically significant and biologically highly significant systemic effects: increased body weight; increased liver weight; increased bone length; and decreased epiphyseal width. The FDA has failed to investigate the effects of long-term feeding of IGF-1 and treated milk on growth. Furthermore, the FDA has been hostile to the labeling of rBGH milk. The agency has prohibited dairy producers and retailers from labeling their milk as “hormone-free,” The FDA states that such labeling could be “false or misleading” under federal law. Monsanto is suing several milk producers for using the label.

Q. What have other scientists said about IGF-1?
A. Concerns about increased levels of IGF-1 in milk from cows treated with rBGH are not new. In 1990, the National Institutes of Health Consensus panel on rBGH expressed concerns about adverse health effects of IGF-1 in rBGH milk, calling for further study on health impacts, particularly infants. In 1991, the Council on Scientific Affairs of the American Medical Association stated:” Further studies will be required to determine whether the ingestion of higher than normal concentrations of bovine insulin-like growth factor is safe for children, adolescents and adults.” Unfortunately, these studies were never done,

HERE ARE THREE THINGS THAT YOU CAN DO:

1. Do not buy milk from cows treated with rBGH. Unless the milk-label states “NO rBGH”, you can assume the milk is contaminated. rBGH has become so widely used by dairy farmers. Most health food stores sell rBGH-free milk.

2. Contact your local supermarket and find out if they have a policy regarding rBGH and milk. Make clear that you would like rBGH-free milk.

3. Write to the FDA and express your concern that they are restricting the labeling of rBGH-free milk.

References:

Epstein, S. S. Potential public health hazards of biosynthetic milk
hormones. International Journal of Health Services, 20:73-84, 1990.

Epstein, S. S. Unlabeled milk from cows treated with biosynthetic
growth hormones: A case of regulatory abdication. International Journal of Health Services, 26(1):173-185, 1996.

CONTACT:

Samuel S. Epstein, M.D., Chairman

Cancer Prevention Coalition
2121 West Taylor Street, M/C 922

Chicago, IL 60612
(312) 996-2297