NEW Studies Reveal Alarming Hidden Cause of Breast Cancer

By Russell L. Blaylock, MD, CC

Bone Broth for Health Building: Nourishing the Liver and Kidneys

By Cindy Micleu, MTCM, LAc.
Read the original article here

Winter is the ideal time for nourishing the Kidneys, and soup is the perfect winter food. Bone broth is prepared in cultures around the world as both a tasty, healthful soup and an easily digested medicinal food. The prolonged cooking of bones in water results in a broth rich in nutritional constituents that promote strength, tonify blood, nourish in times of sickness and rehabilitation, and help to prevent bone and connective tissue disorders.

Bone broth is commonly used in the making of high quality restaurant soups, though it is seldom made in the average modern American household. It seemed to fall out of favor as “fast food” became more popular, but as both a flavorful and valuable nutritional food it is well worth making, especially in the winter season.

The broth is easy to make, with the main drawback being that it takes time to cook. Once made, it can be consumed plain as a snack or quick meal, or used as the base for a more complex soup by adding steamed or sautéed vegetables, meat, and/or beans. It may also be used as a base for sauces or added in place of water in the cooking of rice or other grains.

Major Constituents of Bones and Bone Broth

Cartilage

Cartilage is formed primarily from collagen and elastin proteins, but also contains glycosaminoglycans (GAGs), chondroitin sulfate, keratin sulfate, and hyaluronic acid. The cartilage from joints is the kind incorporated into bone broth.

Chondroitin sulfate is a structural component of cartilage and is essential in maintaining the integrity of the extracellular matrix. It also lines the blood vessels, and has been found to play a role in lowering cholesterol and the incidence of heart attacks. It is often sold as a supplement for treating joint pain associated with osteoarthritis and has been shown to improve inflammatory conditions of the gastrointestinal tract.

Studies have found shark cartilage to be useful in the treatment of joint disease and in the stimulation of immune cells, but these supplements can be very expensive. Using cartilage-rich beef knuckles, chicken feet, trachea, and ribs in a bone soup can be an effective and easily absorbable alternative. Cartilage may be useful in the treatment of:

• Arthritis
• Degenerative joint disease
• Inflammatory bowel disease
• Lowered immune function

Bone Marrow

There are 2 types of marrow in bones, yellow and red. At birth, all bone marrow is red, and as we age it gradually converts to the yellow type until only about half of our marrow is red. In cases of severe blood loss, the yellow marrow can change back to red marrow as needed, in order to increase blood cell production.

The yellow marrow is concentrated in the hollow interior of the middle portion of long bones, and is where lipids and fats are stored. The red marrow is found mainly in the flat bones, such as the hip bone, sternum, skull, ribs, vertebrae and scapula, and in the cancellous (“spongy”) material at the proximal ends of the long bones such as the femur and humerus. Red marrow is where the myeloid stem cells and lymphoid stem cells are formed.

The red marrow is an important source of nutritional and immune support factors extracted in the cooking of bone soup. It contains myeloid stem cells which are the precursors to red blood cells, and lymphoid stem cells, the precursors to white blood cells and platelets. The red marrow produces these immature precursor cells, which later convert to mature cell outside the marrow.

• Red blood cells carry oxygen to other cells in the body
• White blood cells are essential for proper functioning of the immune system
• Platelets are important for clotting

Glycine and Proline

Glycine and proline are particularly important amino acids present in bone broth. Glycine is a simple amino acid necessary in the manufacture of other amino acids. It is a vital component in the production of heme, the part of the blood that carries oxygen. It is also involved in glucogenesis (the manufacture of glucose), supports digestion by enhancing gastric acid secretion, and is essential for wound healing. It is a precursor amino acid for glutathione and large amounts are needed for the liver to detoxify after chemical exposure.

Broths can be used in modified fasting and cleansing programs. In these situations, glycine is used for gluconeogenesis and to support phase I and II detoxification. During fasting, because little or no food or energy source is being consumed, protein tissues such as muscle often break down. With broth, glycine is consumed, which limits or prevents degeneration during the fast and is also beneficial to the detoxification process.

Proline is an amino acid essential to the structure of collagen and is therefore necessary for healthy bones, skin, ligaments, tendons and cartilage. It is found in small amounts in many foods, but vitamin C is necessary to metabolize proline into its active form. Small amounts can be manufactured by the body, but evidence shows that adequate dietary protein is necessary to maintain an optimal level of proline in the body. It has also been shown to have a beneficial effect on memory and in the prevention of depression. Glycine and proline needed for:

• Manufacture of glucose
• Enhancing gastric acid secretion
• Soft tissue and wound healing
• Healthy connective tissue
• Effective detoxification by the liver
• Production of plasma

Collagen and Gelatin

There are at least 15 types of collagen, making up about 25% of all the protein in the body. It is present in bones, ligaments, tendons and skin (type I collagen), in cartilage (type II collagen), and in bone marrow and lymph (type III collagen, called reticulin fiber). The word collagen comes from the root “kola”, meaning glue.

Basically, collagen is the same as gelatin. Collagen is the word used for its form when found in the body, and gelatin refers to the extracted collagen that is used as food. Bone broth produces a rubbery gelatin when cooled. Most commercial gelatin products are made from animal skin and often contain MSG, but broth made from bones produces a much more nutritious gelatin that contains a wide range of minerals and amino acids.

Poor wound healing, bleeding gums, and bruising are often been attributed to vitamin C deficiency, however the problem is actually a collagen deficiency, as vitamin C is needed to synthesize collagen. Gelatin has also been found to help heal the mucus membranes of the gastrointestinal tract in cases of inflammation such as irritable bowel syndrome or in “leaky gut syndrome”.

Gelatin is rich in the amino acids proline and glycine. Although it is not a complete protein itself, it provides many amino acids and therefore decreases the amount of complete protein needed by the body. Dr. N. R. Gotthoffeer spent 20 years studying gelatin and found that convalescing adults who have lost weight due to surgery, dysentery, cancer and other diseases fare much better if gelatin is added to their diet. Studies on gelatin show that it increases the digestion and utilization of many dietary proteins such as beans, meat, milk and milk products. Collagen is helpful in:

• Soft tissue and wound healing
• Formation and repair of cartilage and bone
• Healing and coating the mucus membranes of the gastrointestinal tract
• Facilitating digestion and assimilation of proteins

Minerals

Minerals are essential to life, providing the basis for many important functions in the body. They are necessary for the development of connective tissue and bone, create electrical potential that facilitates nerve conduction, and are catalysts for enzymatic reactions. Many people in the U.S. are deficient in one or more minerals, usually due to dietary deficiencies or poor absorption. Broth offers easily absorbed extracted minerals and supports utilization of the minerals by promoting the health of the intestinal tract.

Bone is an excellent source of calcium and phosphorus, and to a lesser degree, magnesium, sodium, potassium, sulfate and fluoride. Hydrochloric acid, produced by the stomach, helps to break down food but is also necessary to extract elemental minerals from food. For this reason, when making bone broth, an acid is necessary in order to extract the minerals from the bone. This is the purpose of adding a “splash” of vinegar when making broth.

• Calcium is necessary for healthy bones, muscle contraction and relaxation, proper clotting and tissue repair, normal nerve conduction, and endocrine balance. Calcium deficiency includes symptoms of osteomalacia and osteoporosis, brittle nails, periodontal disease, muscle cramps and spasms, palpitations, depression, insomnia, and hyperactivity.
• Phosphorus is necessary for the generation of energy in the body, as it is an important ingredient of ATP. It is also a critical component of cell membranes and helps regulate intracellular pressure. A deficiency in phosphorus can lead to symptoms such as fatigue, weakness, muscle weakness, celiac disease, osteomalacia, and seizures.
• Magnesium is the most common dietary deficiency in the U.S. The mineral is involved in over 300 enzyme reactions, is a cofactor for vitamins B1 and B6, and is involved in the synthesis of proteins, fatty acids, nucleic acids and prostaglandins. Proper nerve transmission, muscle contraction and relaxation, and parathyroid gland function are dependent on magnesium.

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How to Cook Bone Broth

Choosing bones and flavorful ingredients

The bones and cartilage of most meats can be used, including poultry, beef, lamb or fish. Pork bones are not generally used for making broth that is cooked for many hours and stored to be re-heated and used later, though they may be included in stew and soup recipes. Quality bones are recommended, such as those from organic meats, and natural, grass-fed beef, with the fat and most of the meat trimmed off.

Chicken carcass is a good choice as it has a high concentration of red marrow. Beef and lamb bones give a nicer broth if they have been roasted in the oven first, until browned (400 degrees F or 200 degrees C for 45-90 minutes). Though bones leftover from cooking other dishes may be used, bones specifically used for making broth may also be bought at most supermarkets.

If possible, use kitchen scissors to break the bones into smaller pieces, ideally 2-3 inches long, increasing the surface area of bone exposed to the boiling water therefore increasing the quality and nutrient value of the soup. For larger bones, your supermarket butcher will usually cut them for you.

Place the bones in a stockpot and just cover with cold water. Add a “splash”, or about 2 tablespoons, of rice, wine, cider, or balsamic vinegar per quart of water or per about 2 pounds of bones. An acid such as vinegar is necessary in order to extract the minerals and nutrients from the bone into the soup. Lemon juice may be substituted for the vinegar. Garlic, onions and ginger may be added for increased flavor, as well as coarsely chopped pieces of celery, carrot, parsley and other vegetables.
Adding Chinese herbs to broth

Chinese herbs such as Huang Qi (Astragalus) and Dang Shen (Codonopsis) may be added to increase the medicinal properties of the broth. These herbs not only enhance the nutritional status of the broth, but are flavorful and add to the sweet taste. Huang Qi and Dang Shen tonify the qi, support digestion, build energy, and strengthen immune function. Gou Qi Zi (Lycii berries) may be added for additional blood tonification.
Cooking and storing the broth

Heat the stock very slowly, gradually bringing to a boil, then turn heat down and simmer for at least 6 hours, removing the scum as it arises. 6 – 48 hours is an ideal cooking time for chicken bones and 12 – 72 hours for beef. If the bones are cut into smaller pieces first, this will reduce the necessary cooking time. Do not allow the broth to come to a fast boil, and if more water is needed to keep the bones covered, add only hot water, not cold or lukewarm.

Cooking in a crockpot on low setting is an easy way to cook broth for a prolonged time. Though it is not necessary to remove the surface scum that arises, doing so occasionally during the cooking process will result in a nicer tasting broth.

After simmering the bones for several hours, other vegetables may be added for the last 1-2 hours of cooking. This adds to both the flavor and nutritional value of the broth. When finished cooking, the bones and vegetables can be removed and discarded, and the liquid strained through a colander. For a clear soup, it should be strained a second time through a hair sieve or a colander lined with cheesecloth. Parboiling and rinsing the bones before cooking and cooking on a low heat can also help produce a clear broth as it greatly reduces the amount of residue in the liquid.

The broth should be set to cool until the fat hardens on top, then remove the fat and refrigerate the broth. It will keep for about 5 days in the refrigerator, or 10 days if it is boiled again in 5 days, and can be kept for months in the freezer. Before re-heating, always remove and discard any residual fat from the top. Properly prepared broth will cool to a rubbery, jellylike consistency due to the high gelatin content of the collagen. It can be re-heated and used as a simple nutritious drink, or for a more complex soup, add steamed or sautéed vegetables, meat, and/or beans.

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Bone Broth Soup Recipes:
Winter Bone and Vegetable Soup

1-2 pounds of bones (lamb, chicken, or beef), chopped into large pieces
2 tomatoes, peeled, seeded, and halved
2 small potatoes, peeled and quartered
1 onion, peeled and quartered
3 garlic cloves, peeled
2 sticks celery, peeled and cut in half
2 carrots, peeled and cut in half
5 whole sprigs of parsley
1 tsp. black peppercorns
1-2 tablespoons balsamic vinegar
salt to taste

1. Preheat oven to 400° F
2. Rinse bones and place in a foil-lined tray.
3. Roast bones, uncovered, until brown on all sides, turning every 20 minutes.

(Approximately 1-2 hours, depending on amount of bones.)

4. Add bones to stockpot with 1 1/2 quarts of cold water, or enough to cover the bones.
5. Slowly bring to a boil, then turn down and simmer gently
6. Add peppercorns, garlic, onions, and 2-3 teaspoons vinegar
7. Cook half-covered, for 4+ hours. Add more boiling water if necessary when simmering, in order to keep bones covered.
8. Skim surface every half hour to remove scum and impurities – do not stir though!
9. Strain, cool broth, and remove any fat that comes to the surface.
10. Prepare carrots, celery, parsley, tomatoes, and potatoes
11. Heat broth, add cut up vegetables, and simmer for 1 more hour.

Pork Neck Bone Soup with Lotus Root

This is a typical soup prepared for the Asian New Year celebration. Lotus roots and dried oysters are very common in dishes served around this time. Lotus root symbolizes “continuous”, while dried oyster symbolizes “prosperity”.

lotus roots, about 3 to 4 lb, peeled and sliced
pork neck bones, about 2 lb
1 dried squid
6 to 7 dried oysters
5 dried scallops
12 dried black mushrooms
1/4 cup aduki beans
3 pieces of dried tangerine peel (Chen Pi)
dried jujube dates (Da Zao), about 20
2 tablespoon rice vinegar

1. Soak beans, dried tangerine peels and dried black mushrooms in water for at least 4 hours.
2. In a separate bowl, soak dried oysters, squid, and scallops in water for 2 or more hours
3. Drain water off soaking ingredients
4. Place pork neck bones in a pot and fill with just enough cold water to cover all bones. Slowly bring to a boil and then turn down heat to simmer.
5. Add rice vinegar and cook for about 3-4 hours.
6. Add soaked aduki beans, reconstituted black mushrooms, squid, dried scallops, dried oysters, dried tangerine peels, and dried jujube dates. Continue to simmer for another 1 hour.
7. Add lotus root slices. Bring to a boil and reduce to simmer, cooking for another 1 to 1 1/2 hours.

Beef Bones and Greens Soup

5-6 grass-fed beef bones, plus a large marrow bone (if available)
2 c. fresh collards, chopped
2 c. fresh kale, torn into bite sized pieces
3 carrots, sliced
1/2 c. green cabbage, sliced or chopped
1 cup chopped fresh cilantro and/or parsley
2 shallot bulbs, separated and chopped
5 cloves garlic, minced
1/2-1 inch piece of ginger, minced
vinegar

Herbs and seasonings as desired:
rosemary
fresh sage leaves
red pepper flakes, crushed
sea salt and pepper
curry powder
Italian seasoning
tamari or soy sauce

1. Clean off bones and add to pot with enough cold water to cover bones
2. Bring slowly to a boil. Turn heat to low and add ginger, garlic, shallots, and vinegar
3. Cover and simmer for 6 hours.
4. Allow to cool, and place in refrigerator overnight for excess fat to congeal; you may want to get your hands dirty and fish out any cartilage and fat still stuck on the meat at this point.
5. On the day that you want to eat the soup, remove the pot form the refrigerator and use a large spoon to scrape off the top fat layer.
6. Place the pot back on the stove and turn to medium high heat. Add vegetables and spices.
7. Cook at a simmer until ready to serve. Remove bones before serving.

Basic Chicken Broth

1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

1. If using a whole chicken, cut off the wings, remove the neck and cut both into pieces. Remove fat glands gizzards from the cavity. If using chicken parts, cut them into several pieces.
2. Place chicken and pieces in a pot with cold water, vinegar and all vegetables except parsley.
3. Bring slowly to a boil, and remove scum that rises to the top.
4. Reduce heat, cover and simmer for 6 to 8 hours. Cooking longer will give a richer and more flavorful broth.
5. About 10 minutes before finishing cooking, add parsley.
6. Remove whole chicken or pieces with a slotted spoon, reserving the meat for other use.
7. Strain the stock into a large bowl and refrigerate until the fat rises to the top and congeals.
8. Skim off the fat and keep stock in the refrigerator or freezer for future use.

THE DANGERS OF TEFLON PANS

Read the original article by clicking here
In two to five minutes on a conventional stove-top, cookware coated with Teflon and other non-stick surfaces can exceed temperatures at which the coating breaks apart and emits toxic particles and gases linked to hundreds, perhaps thousands, of pet bird deaths and an unknown number of human illnesses each year, according to tests commissioned by Environmental Working Group (EWG).

In new tests conducted by a university food safety professor, a generic non-stick frying pan preheated on a conventional, electric stove-top burner reached 736°F in three minutes and 20 seconds, with temperatures still rising when the tests were terminated. A Teflon pan reached 721°F in just five minutes under the same test conditions (See Figure 1), as measured by a commercially available infrared thermometer. DuPont studies show that the Teflon offgases toxic particulates at 446°F. At 680°F Teflon pans release at least six toxic gases, including two carcinogens, two global pollutants, and MFA, a chemical lethal to humans at low doses. At temperatures that DuPont scientists claim are reached on stove-top drip pans (1000°F), non-stick coatings break down to a chemical warfare agent known as PFIB, and a chemical analog of the WWII nerve gas phosgene.

For the past fifty years DuPont has claimed that their Teflon coatings do not emit hazardous chemicals through normal use. In a recent press release, DuPont wrote that “significant decomposition of the coating will occur only when temperatures exceed about 660 degrees F (340 degrees C). These temperatures alone are well above the normal cooking range.” These new tests show that cookware exceeds these temperatures and turns toxic through the common act of preheating a pan, on a burner set on high. In cases of “Teflon toxicosis,” as the bird poisonings are called, the lungs of exposed birds hemorrhage and fill with fluid, leading to suffocation. DuPont acknowledges that the fumes can also sicken people, a condition called “polymer fume fever.” DuPont has never studied the incidence of the fever among users of the billions of non-stick pots and pans sold around the world. Neither has the company studied the long-term effects from the sickness, or the extent to which Teflon exposures lead to human illnesses believed erroneously to be the common flu.

The government has not assessed the safety of non-stick cookware. According to a Food and Drug Administration (FDA) food safety scientist: “You won’t find a regulation anywhere on the books that specifically addresses cookwares,” although the FDA approved Teflon for contact with food in 1960 based on a food frying study that found higher levels of Teflon chemicals in hamburger cooked on heat-aged and old pans. At the time, FDA judged these levels to be of little health significance. Of the 6.9 million bird-owning households in the US that claim an estimated 19 million pet birds, many don’t know know that Teflon poses an acute hazard to birds. Most non-stick cookware carries no warning label. DuPont publicly acknowledges that Teflon can kill birds, but the company-produced public service brochure on bird safety discusses the hazards of ceiling fans, mirrors, toilets, and cats before mentioning the dangers of Teflon fumes. As a result of the new data showing that non-stick surfaces reach toxic temperatures in a matter of minutes, EWG has petitioned the Consumer Product Safety Commission (CPSC) to require that cookware and heated appliances bearing non-stick coatings must carry a label warning of the acute hazard the coating poses to pet birds. Additionally, we recommend that bird owners completely avoid cookware and heated appliances with non-stick coatings. Alternative cookware includes stainless steel and cast iron, neither of which offgases persistent pollutants that kill birds.

Teflon kills birds

Avian veterinarians have known for decades that Teflon-coated and other non-stick cookware can produce fumes that are highly toxic to birds. As early as 1986, a Chicago-area expert on Teflon toxicosis called the phenomenon a leading cause of death among birds, and estimated that hundreds of birds are killed by the fumes and particles emitted from Teflon-coated products each year. Although an accurate national accounting of deaths is not available, in a single year this Chicago veterinarian documented 296 bird deaths in 105 cases involving non-stick cookware.

Under ordinary cooking scenarios, Teflon kills birds. A review of the literature and bird owners’ accounts of personal experience with Teflon toxicosis shows that Teflon can be lethal at normal cooking temperatures, with no human lapses in judgment or wakefulness.

Bird deaths have been documented during or immediately after the following normal cooking scenarios:

New Teflon-lined Amana oven was used to bake biscuits at 325°F; all the owner’s baby parrots died. Four stovetop burners, underlined with Teflon-coated drip pans, were preheated in preparation for Thanksgiving dinner; 14 birds died within 15 minutes. Nonstick cookie sheet was placed under oven broiler to catch the drippings; 107 chicks died. Self-cleaning feature on the oven was used; a $2,000 bird died. Set of Teflon pans, including egg poaching pan, were attributed to seven bird deaths over seven years. Water burned off a hot pan; more than 55 birds died.

Electric skillet at 300°F and space heater were used simultaneously; pet bird died. Toaster oven with a non-stick coating was used to prepare food at a normal temperature; bird survived but suffered respiratory distress. Water being heated for hot cocoa boiled off completely; pet bird died. Grill plate on gas stove used to prepare food at normal temperatures; two birds died on two separate occasions.

DuPont claims that its coating remains intact indefinitely at 500°F. Experiences of consumers whose birds have died from fumes generated at lower temperatures show that this is not the case. In one case researchers at the University of Missouri documented the death of about 1,000 broiler chicks exposed to offgas products from coated heat lamps at 396°F.

DuPont also claims that human illness will be produced only in cases involved gross overheating, or burning the food to an inedible state. Yet DuPont’s own scientists have concluded that polymer fume fever in humans is possible at 662°F, a temperature easily exceeded when a pan is preheated on a burner or placed beneath a broiler, or in a self-cleaning oven.

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Beware Dangers in Teflon and Non-Stick Cookware

Thursday, July 23, 2009 by: Natalie June, citizen journalist
Learn more: http://www.naturalnews.com/026678_Teflon_iron_cookware.html#ixzz1CuKdtQFd

(NaturalNews) It seems today that everyone is trying to market their product as “green”. Consumers need to be aware, though, that just because their merchandise is labeled as “green” or “good for the environment,” it does not mean that it actually is. A perfect example of this can be found in the cookware aisle. A pan that has a bamboo handle is made from some recycled materials and can be recycled after use, but it should not claim to be a “green” pan, especially when that pan is coated with a substance like Teflon. Not only can Teflon-coated and other non-stick cookware produce fumes that are highly toxic to birds, but it is clear that these products are also unhealthy for humans.

According to tests commissioned by Environmental Working Group (EWG), in the two to five minutes that cookware coated with Teflon is heating on a conventional stovetop, temperatures can exceed to the point that the coating breaks apart and emits toxic particles and gases. At various temperatures these coatings can release at least six toxic gases, including two carcinogens. Birds` respiratory systems are sensitive to the fumes of heated non-stick pans. The lungs of exposed birds have been known to hemorrhage and fill up with fluid leading to suffocation, a condition called “Teflon Toxicosis.” Most bird owners are unaware of this hazard.

For humans an effect called “polymer fume fever” has been acknowledged. This is said to be a temporary influenza-like syndrome, but it is still unknown what the long term effects of exposure might be. As if this was not bad enough, when the pans with these coatings get scratched during cooking, small amounts of plastic and leached aluminum cling to the food and then are ingested.

Toxic chemicals are also prevalent in the environment because of the use of these pans. A study done in 2005 by the Environmental Working Group in collaboration with Commonweal found perflourooctanoic acid (PFOA), a chemical found in such pans and a known carcinogen, in the umbilical cord blood of newborns. John Hopkins Medical Center did a similar test in 2006 where PFOA was present in the umbilical cord blood of 99% of the 300 infants tested.

There are many new pans on the market today that are considered safe, but research is necessary to figure out exactly what chemicals are present. Cast iron pans are also a great alternative. They add beneficial iron to the diet and they heat evenly without adding toxic chemicals to the dish.

Learn more: http://www.naturalnews.com/026678_Teflon_iron_cookware.html#ixzz1CuKlwObj

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Safe Alternatives to Teflon Non-Stick Pans

By StashaO, eHow Contributor
September 29, 2010

Teflon non-stick pans first hit the market in the 1960s. Their original durability was questionable when pieces of the pan started scraping off into food. Today, Teflon pans are more durable and the US Environmental Protection Agency states that they are safe to use. Some consumer watchdog groups disagree and argue that the chemicals are toxic and can cause cancer. For those with worries, there are Teflon alternatives.

Cast Iron – Cast iron can be a non-stick pan when properly seasoned. Seasoning requires little effort and afterward becomes virtually non-stick. To season, coat the skillet with cooking oil and bake at 350 degrees for approximately an hour. Pat dry with a towel and your cast iron pan is ready to be used. There is cast iron cookware on the market that comes pre-seasoned or coated with porcelain. Cooking with cast iron increases the amount of iron absorbed into food as it cooks.

Hard Anodized Aluminum – Hard anodized aluminum is another coating alternative to Teflon. Instead of being coated, the aluminum goes through a process called anodization. After the anodization process, aluminum pans are scratch resistant, non-stick and free of chemicals. Hard anodized aluminum also prevents aluminum from reacting to acidic foods, a common problem with uncoated aluminum.

Stainless steel – Mixing steel with chromium and nickel (18/8 stainless steel is 18% chromium and 8% nickel while 18/10 has 10% nickel) produces a corrosion resistant steel that is both hard wearing and easy to clean. Stainless steel cookware is considered one of the best and safest choices in cookware.

GreenPan – is a non-stick substitute to Teflon. GreenPans are coated with Thermolon, a substance that contains no polytetrafluoroethylene (PFOA). PFOA is the main chemical in Teflon that critics worry is toxic and cancer-causing. GreenPan claims that its pans are environmentally conscious during the coating process as well. According to its website, GreenPan produces 60 percent less CO2 emissions.

Click here to learn more about healthy cookware.

Why We Should All Get Rid of Our Microwave Ovens

Friday, April 25, 2008 by: Sheryl Walters, citizen journalist
Read the original article here.

(NaturalNews) Microwaves are a feature in nearly every American home. Yet their dangers are well documented. You can do your own home experiment to understand the hazards of microwaving. Plant seeds in two pots. Water one pot with microwaved water and the other pot with regular tap water. The seeds that received microwaved water won’t sprout. If microwaved water can stop plants from growing, then imagine what microwaved food is doing to your body.

A Swiss study led by biologist and food scientist Dr. Hans Hertel identified the effects of microwaved food. For eight weeks, eight people lived in a controlled environment and intermittently ate raw foods, conventionally cooked foods and microwaved foods. Blood samples were tested after each meal. The microwaved food caused significant changes in blood chemistry.

Another study at Stanford University investigated the effects of microwaving breast milk. One of the head scientists said “Microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.” They claimed that besides heating, there were many other disturbing alterations in the milk

In early 1991, a lawsuit was filed against an Oklahoma hospital after a patient died from receiving blood that was heated in a microwave oven.

In Russia, microwave ovens were banned in 1976 because of their negative effect on health and wellbeing.

* Eating food processed from a microwave oven causes permanent brain damage by “shorting out” electrical impulses in the brain.

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

* Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit.

* The minerals in vegetables are altered into cancerous free-radicals when cooked in microwave ovens.

* Microwaved foods cause stomach and intestinal cancerous tumors.

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

* Continual ingestion of microwaved food lowers the immune system.

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

* Microwaving alters elemental food-substances, causing digestive disorders.

* Microwaved foods lose 60 to 90 percent of the vital-energy field and microwaving accelerates the structural disintegration of foods.

* Microwaved foods lower the body’s ability to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.

The bottom line is that microwaves cause cancer and other diseases. They destroy the goodness in our food and weaken our bodies. Ultimately, we should all be thinking about permanently getting rid of them.

About the author:
Sheryl is a kinesiologist, nutritionist and holistic practitioner.
Her website www.younglivingguide.com provides the latest research on preventing disease, looking naturally gorgeous, and feeling emotionally and physically fabulous. You can also find some of the most powerful super foods on the planet including raw chocolate, purple corn, and many others.

Learn more: http://www.NaturalNews.com/023103_microwave_food_microwaved.html#ixzz1Ck9LH9sk

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Radiation Ovens: The Proven Dangers of Microwaves

by Anthony Wayne and Lawrence Newell
in HEALTH MATTERS

Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Who invented microwave ovens, and why? The answers to these questions may shock you into throwing your microwave oven in the trash.

Over 90% of American homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn’t have any negative effect on either the food or them.

Of course if microwave ovens were really harmful, our government would never allow them on the market, would they? Would they? Regardless of what has been “officially” released concerning microwave ovens, we have personally stopped using ours based on the research facts outlined in this article.

The purpose of this report is to show proof – evidence – that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine.

However the microwave oven manufacturers, Washington City politics and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food – in blissful ignorance – without knowing the effects and danger of doing so.

How do microwave ovens work?

Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. In our modern technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food.

Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food.

All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules – especially the molecules of water – have a positive and negative end in the same way a magnet has a north and a south polarity.

In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second.

All this agitation creates molecular “friction”, which heats up the food. This unusual type of heating also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them.

By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don’t create frictional heat; microwave ovens use alternating current (AC) creating frictional heat.

A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.

Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency:

* Wavelength determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.
* Amplitude determines the extent of movement measured from the starting point.
* Cycle determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.
* Frequency determines the number of occurrences within a given time period (usually 1 second); The number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per second.
* Radiation = spreading energy with electromagnetic waves

We’ve all been told that microwaving food is not the same as irradiating it (radiation “treatment”). The two processes are supposed to use completely different waves of energy and at different intensities.

No FDA or officially released government studies have proven current microwaving usage to be harmful, but we all know that the validity of studies can be – and are sometimes deliberately – limiting. Many of these studies are later proven to be inaccurate. As consumers, we’re supposed to have a certain degree of common sense to use in judgment.

Take the example of eggs and how they were “proven” to be so harmful to our health in the late 1960′s. This brought about imitation egg products and big profits for the manufacturers, while egg farms went broke.

Now recent government sponsored studies are saying that eggs are not bad for us after all. So whom should we believe and what criteria should we use to decide matters concerning our health?

Since it’s currently published that microwaves – purportedly – don’t leak into the environment, when properly used and with approved design, the decision lies with each consumer as to whether or not you choose to eat food heated by a microwave oven or even purchase one in the first place.

Motherly instincts are right

On a more humorous side, the “sixth sense” every mother has is impossible to argue with. Have you ever tried it? Children will never win against a mother’s intuition. It’s like trying to argue with the arm – appearing out of nowhere – that pinned you to the back of the seat when your mother slammed on the brakes.

Many of us come from a generation where mothers and grandmothers have distrusted the modern “inside out” cooking they claimed was “not suitable” for most foods. My mother refused to even try baking anything in a microwave.

She also didn’t like the way a cup of coffee tasted when heated in a microwave oven. I have to fully agree and can’t argue either fact. Her own common sense and instincts told her that there was no way microwave cooking could be natural nor make foods “taste they way they’re supposed to”.

Reluctantly, even my mother succumbed to re-heating leftovers in a microwave due to her work schedule before she retired.

Many others feel the same way, but they’re considered an “old fashioned” minority dating back to before the 1970′s when microwaves first overwhelmed the market.

Like most young adults at the time, as microwave ovens became commonplace, I chose to ignore my mother’s intuitive wisdom and joined the majority who believed microwave cooking was far too convenient to ever believe anything could be wrong with it.

Chalk one up for mom’s perception, because even though she didn’t know the scientific, technical, or health reasons why, she just knew that microwave ovens were not good based on how foods tasted when they were cooked in them. She didn’t like the way the texture of the microwaved food changed either.

Microwaves unsafe for baby’s milk

A number of warnings have been made public, but have been barely noticed. For example, Young Families, the Minnesota Extension Service of the University of Minnesota, published the following in 1989:

“Although microwaves heat food quickly, they are not recommended for heating a baby’s bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby’s mouth and throat. Also, the buildup of steam in a closed container, such as a baby bottle, could cause it to explode. Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed. Warming a bottle by holding it under tap water, or by setting it in a bowl of warm water, then testing it on your wrist before feeding may take a few minutes longer, but it is much safer.”

Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

“Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active.  Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It’s bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving.”

Microwaved blood kills patient

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion.

It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there’s much more to “heating” with microwaves than we’ve been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.

It’s very obvious that this form of microwave radiation “heating” does something to the substances it heats. It’s also becoming quite apparent that people who process food in a microwave oven are also ingesting these “unknowns”.

Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker’s book, The Body Electric, and in Ellen Sugarman’s book, Warning, the Electricity Around You May Be Hazardous to Your Health.

Scientific evidence and facts:

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states

“A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good.  Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based.

Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit.  Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.

One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways.  ll foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased.

Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food.”

The Swiss clinical study

Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning certain processing procedures that denatured the food.

In 1991, he and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means.

An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands.

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body.

His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants’ blood that could cause deterioration in the human system.

Hertel’s scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

In intervals of two to five days, the volunteers in the study received one of the following food variants on an empty stomach: (1) raw milk; (2) the same milk conventionally cooked; (3) pasteurized milk; (4) the same raw milks cooked in a microwave oven; (5) raw vegetables from an organic farm; (6) the same vegetables cooked conventionally; (7) the same vegetables frozen and defrosted in a microwave oven; and (8) the same vegetables cooked in the microwave oven.

Once the volunteers were isolated, blood samples were taken from every volunteer immediately before eating. Then, blood samples were taken at defined intervals after eating from the above milk or vegetable preparations.

Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values.

Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators pointed to degeneration.

Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food.

This led Dr. Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food.

According to Dr. Hertel,

“Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage.

The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.

This process is based on physical principles and has already been confirmed in the literature. The apparent additional energy exhibited by the luminescent bacteria was merely an extra confirmation.

There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. It is astonishing, therefore, to realize how little effort has been taken to replace this detrimental technique of microwaves with technology more in accordance with nature.

Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second.

There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.

Of all the natural substances – which are polar – the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated – friction from this violence in water molecules.

Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within.

Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences.

For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cell membranes.

Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency – they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced.”

The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven.

This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition – decay – as a direct result of radiation.

Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods.

The scientific clinical evidence presented here has shown that this is simply a lie. In America, neither universities nor the federal government have conducted any tests concerning the effects on our bodies from eating microwaved foods. Isn’t that a bit odd?

They’re more concerned with studies on what happens if the door on a microwave oven doesn’t close properly. Once again, common sense tells us that their attention should be centered on what happens to food cooked inside a microwave oven.

Since people ingest this altered food, shouldn’t there be concern for how the same decayed molecules will affect our own human biological cell structure?

Industry’s action to hide the truth

As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, struck swiftly in 1992.

They forced the President of the Court of Seftigen, Canton of Bern, to issue a “gag order” against Drs. Hertel and Blanc. In March 1993, Dr. Hertel was convicted for “interfering with commerce” and prohibited from further publishing his results. However, Dr. Hertel stood his ground and fought this decision over the years.

Not long ago, this decision was reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel’s rights in the 1993 decision.

The European Court of Human Rights also ruled that the “gag order” issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation.

Carcinogens in microwaved food

In Dr. Lita Lee’s book, Health Effects of Microwave Radiation – Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products.

Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested.

No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. Here’s a summary of some of the results:

* Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
* Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
* Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
* Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
* Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.
* Decrease in nutritional value
* Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:

1. Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
2. Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
3. The degradation of nucleo-proteins in meats.

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Microwave sickness is discovered

The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950′s. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians.

In Robert O. Becker’s book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called “microwave sickness.” On page 314, Becker states:

“It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure.

This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer.  The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks].”

According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

• Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
• An increased rate of cancer cell formation was observed in the blood.
  Increased rates of stomach and intestinal cancers were observed.
  Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.
  Microwave research conclusions

The following were the most significant German and Russian research operations facilities concerning the biological effects of microwaves:

1. The initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolt-Universitat zu Berlin (1942-1943); and,
2. From 1957 and up to the present [until the end of the cold war], the Russian research operations were conducted at: the Institute of Radio Technology at Kinsk, Byelorussian Autonomous Region; and, at the Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous Region, both in the Union of the Soviet Socialist Republics.
3. In most cases, the foods used for research analysis were exposed to microwave propagation at an energy potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary, normal ingestion. The effects noted by both German and Russian researchers is presented in three categories:

* Category I, Cancer-Causing Effects
* Category II, Nutritive Destruction of Foods
* Category III, Biological Effects of Exposure

CATEGORY I – CANCER-CAUSING EFFECTS

[The first two points of Category I are not readable from our report copy. The remainder of the report is intact.]

3. Creation of a “binding effect” to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods;

4. Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal grains [*these are natural proteins that are split into unnatural fragments by the addition of water];

5. Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [*the metabolic breakdown process];

6. Due to chemical alterations within food substances, malfunctions were observed within the lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics [abnormal growths of tissue];

7. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas – cell tumors such as sarcoma];

8. Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits when thawed in this manner;

9. Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were exposed for even extremely short durations;

10. Cancer causing free radicals [highly reactive incomplete molecules] were formed within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables; and,

11. In a statistically high percentage of persons, microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual breakdown of the function of the digestive and excretive systems.

CATEGORY II – DECREASE IN FOOD VALUE

Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;

2. A loss of 60-90% of the vital energy field content of all tested foods;

3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;

4. A destruction of the nutritive value of nucleoproteins in meats;

5. A marked acceleration of structural disintegration in all foods.

CATEGORY III – BIOLOGICAL EFFECTS OF EXPOSURE

Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans.

This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.

The following are the enumerated effects:

1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;

4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;

5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;

9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;

11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;

12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Forensic Research Conclusions

From the twenty-eight above enumerated indications, the use of microwave apparatus is definitely not advisable; and, with the decision of the Soviet government in 1976, present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence.

Due to the problem of random magnetic residulation and binding within the biological systems of the body (Category III:9), which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits can result.

Because these effects can cause virtually irreversible damage to the neuroelectrical integrity of the various components of the nervous system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is clearly contraindicated in all respects.

Their magnetic residual effect can render the pyschoneural receptor components of the brain more subject to influence psychologically by artificially induced microwave radio frequency fields from transmission stations and TV relay-networks.

The theoretical possibility of psycho telemetric influence (the capability of affecting human behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet neuropsychological investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal psychological energy field compliance to operative microwave apparatus.

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?

After you throw out your microwave, you can use a toaster oven as a replacement. It works well for most and is nearly as quick.

The use of artificial microwave transmissions for subliminal psychological control, a.k.a. “brainwashing”, has also been proven. We’re attempting to obtain copies of the 1970′s Russian research documents and results written by Drs. Luria and Perov specifying their clinical experiments in this area.

Meet John Cannell M.D. of the Vitamin D Council. Find out why if Vitamin D was a drug it’s benefits would make it the most popular ever. Discover how to prevent diabetes, hypertension, bone disease, cancer and the list goes on. Vitamin D regulates cells, systems, and organs throughout the body. Vitamin D acts like a a powerful hormone not just a vitamin. Scientists discovered were there is less sun there is more cancer, flu, and autism. Find out why skin cancer rates have risen since the introduction of sunscreen. New findings show Vitamin D is not linked to any toxicity.

To watch the video presentation by Dr. Cannell click here.  Don’t miss it!

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More On The Health Benefits of Vitamin D

To see the original article click here

In April of 2000 a clinical observation published in Archives of Internal Medicine caught my attention. Dr. Anu Prabhala and his colleagues reported on the treatment of five patients confined to wheelchairs with severe weakness and fatigue. Blood tests revealed that all suffered from severe vitamin D deficiency. The patients received 50,000 IU vitamin D per week and all became mobile within six weeks.1

Dr. Prabhala’s research sparked my interest and led to a search for current information on vitamin D, how it works, how much we really need and how we get it. The following is a small part of the important information that I found.

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Any discussion of vitamin D must begin with the discoveries of the Canadian-born dentist Weston A. Price. In his masterpiece Nutrition and Physical Degeneration, Dr. Price noted that the diet of isolated, so-called “primitive” peoples contained “at least ten times” the amount of “fat-soluble vitamins” as the standard American diet of his day.2 Dr. Price determined that it was the presence of plentiful amounts of fat-soluble vitamins A and D in the diet, along with calcium, phosphorus and other minerals, that conferred such high immunity to tooth decay and resistance to disease in non-industrialized population groups.

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Today another Canadian researcher, Dr. Reinhold Vieth, argues convincingly that current vitamin D recommendations are woefully inadequate. The recommended dose of 200-400 international units (IU) will prevent rickets in children but does not come close to the optimum amount necessary for vibrant health.3 According to Dr. Vieth, the minimal daily requirement of vitamin D should be in the range of 4,000 IU from all sources, rather than the 200-400 currently suggested, or ten times the Recommended Daily Allowance (RDA). Dr. Vieth’s research perfectly matches Dr. Price’s observations of sixty years ago!

Vitamin D From Sunlight

Pick up any popular book on vitamins and you will read that ten minutes of daily exposure of the arms and legs to sunlight will supply us with all the vitamin D that we need. Humans do indeed manufacture vitamin D from cholesterol by the action of sunlight on the skin but it is actually very difficult to obtain even a minimal amount of vitamin D with a brief foray into the sunlight.4,5

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Ultraviolet (UV) light is divided into 3 bands or wavelength ranges, which are referred to as UV-C, UV-B and UV-A.6 UV-C is the most energetic and shortest of the UV bands. It will burn human skin rapidly in extremely small doses. Fortunately, it is completely absorbed by the ozone layer. However, UV-C is present in some lights. For this reason, fluorescent and halogen and other specialty lights may contribute to skin cancer.

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UV-A, known as the “tanning ray,” is primarily responsible for darkening the pigment in our skin. Most tanning bulbs have a high UV-A output, with a small percentage of UV-B. UV-A is less energetic than UV-B, so exposure to UV-A will not result in a burn, unless the skin is photosensitive or excessive doses are used. UV-A penetrates more deeply into the skin than UV-B, due to its longer wavelength. Until recently, UV-A was not blocked by sunscreens. It is now considered to be a major contributor to the high incidence of non-melanoma skin cancers.7 Seventy-eight percent of UV-A penetrates glass so windows do not offer protection.

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The ultraviolet wavelength that stimulates our bodies to produce vitamin D is UV-B. It is sometimes called the “burning ray” because it is the primary cause of sunburn (erythema). However, UV-B initiates beneficial responses, stimulating the production of vitamin D that the body uses in many important processes. Although UV-B causes sunburn, it also causes special skin cells called melanocytes to produce melanin, which is protective. UV-B also stimulates the production of Melanocyte Stimulating Hormone (MSH), an important hormone in weight loss and energy production.8

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The reason it is difficult to get adequate vitamin D from sunlight is that while UV-A is present throughout the day, the amount of UV-B present has to do with the angle of the sun’s rays. Thus, UV-B is present only during midday hours at higher latitudes, and only with significant intensity in temperate or tropical latitudes. Only 5 percent of the UV-B light range goes through glass and it does not penetrate clouds, smog or fog.

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Sun exposure at higher latitudes before 10 am or after 2 pm will cause burning from UV-A before it will supply adequate vitamin D from UV-B. This finding may surprise you, as it did the researchers. It means that sunning must occur between the hours we have been told to avoid. Only sunning between 10 am and 2 pm during summer months (or winter months in southern latitudes) for 20-120 minutes, depending on skin type and color, will form adequate vitamin D before burning occurs.9

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It takes about 24 hours for UV-B-stimulated vitamin D to show up as maximum levels of vitamin D in the blood. Cholesterol-containing body oils are critical to this absorption process.10 Because the body needs 30-60 minutes to absorb these vitamin-D-containing oils, it is best to delay showering or bathing for one hour after exposure. The skin oils in which vitamin D is produced can also be removed by chlorine in swimming pools.

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The current suggested exposure of hands, face and arms for 10-20 minutes, three times a week, provides only 200-400 IU of vitamin D each time or an average of 100-200 IU per day during the summer months. In order to achieve optimal levels of vitamin D, 85 percent of body surface needs exposure to prime midday sun. (About 100-200 IU of vitamin D is produced for each 5 percent of body surface exposed, we want 4,000 iu.) Light skinned people need 10-20 minutes of exposure while dark skinned people need 90-120 minutes.11

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Latitude and altitude determine the intensity of UV light. UV-B is stronger at higher altitudes. Latitudes higher than 30° (both north and south) have insufficient UV-B sunlight two to six months of the year, even at midday.12 Latitudes higher than 40° have insufficient sunlight to achieve optimum levels of D during six to eight months of the year. In much of the US, which is between 30° and 45° latitude, six months or more during each year have insufficient UV-B sunlight to produce optimal D levels. In far northern or southern locations, latitudes 45° and higher, even summer sun is too weak to provide optimum levels of vitamin D.13-15 A simple meter is available to determine UV-B levels where you live.
Vitamin D From Food

What the research on vitamin D tells us is that unless you are a fisherman, farmer, or otherwise outdoors and exposed regularly to sunlight, living in your ancestral latitude (more on this later), you are unlikely to obtain adequate amounts of vitamin D from the sun. Historically the balance of one’s daily need was provided by food. Primitive peoples instinctively chose vitamin-D-rich foods including the intestines, organ meats, skin and fat from certain land animals, as well as shellfish, oily fish and insects. Many of these foods are unacceptable to the modern palate.

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For food sources to provide us with D the source must be sunlight exposed. With exposure to UV-B sunlight, vitamin D is produced from fat in the fur, feathers, and skin of animals, birds and reptiles. Carnivores get additional D from the tissues and organs of their prey. Lichen contains vitamin D and may provide a source of vitamin D in the UV-B sunlight-poor northern latitudes.16 Vitamin D content will vary in the organs and tissues of animals, pigs, cows, and sheep, depending on the amount of time spent in UV-B containing sunlight and/or how much D is given as a supplement. Poultry and eggs contain varying amounts of vitamin D obtained from insects, fishmeal, and sunlight containing UV-B or supplements. Fish, unlike mammals, birds and reptiles, do not respond to sunlight and rely on vitamin D found in phytoplankton and other fish. Salmon must feed on phytoplankton and fish in order to obtain and store significant vitamin D in their fat, flesh, skin, and organs. Thus, modern farm-raised salmon, unless artificially supplemented, may be a poor source of this essential nutrient.

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Modern diets usually do not provide adequate amounts of vitamin D;17 partly because of the trend to low fat foods and partly because we no longer eat vitamin-D-rich foods like naturally reared poultry and fatty fish such as kippers, and herring. Often we are advised to consume the egg white while the D is in the yolk or we eat the flesh of the fish avoiding the D containing skin, organs and fat. Sun avoidance combined with reduction in food sources contribute to escalating D deficiencies. Vegetarian and vegan diets are exceptionally poor or completely lacking in vitamin D predisposing to an absolute need for UV-B sunlight. Using food as one’s primary source of D is difficult to impossible.

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Vitamin D Miracles

Sunlight and vitamin D are critical to all life forms. Standard textbooks state that the principal function of vitamin D is to promote calcium absorption in the gut and calcium transfer across cell membranes, thus contributing to strong bones and a calm, contented nervous system. It is also well recognized that vitamin D aids in the absorption of magnesium, iron and zinc, as well as calcium.

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Actually, vitamin D does not in itself promote healthy bone. Vitamin D controls the levels of calcium in the blood. If there is not enough calcium in the diet, then it will be drawn from the bone. High levels of vitamin D (from the diet or from sunlight) will actually demineralize bone if sufficient calcium is not present.

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Vitamin D will also enhance the uptake of toxic metals like lead, cadmium, aluminum and strontium if calcium, magnesium and phosphorus are not present in adequate amounts.18 Vitamin D supplementation should never be suggested unless calcium intake is sufficient or supplemented at the same time.

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Receptors for vitamin D are found in most of the cells in the body and research during the 1980s suggested that vitamin D contributed to a healthy immune system, promoted muscle strength, regulated the maturation process and contributed to hormone production.
During the last ten years, researchers have made a number of exciting discoveries about vitamin D. They have ascertained, for example, that vitamin D is an antioxidant that is a more effective antioxidant than vitamin E in reducing lipid peroxidation and increasing enzymes that protect against oxidation.19;20

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• Vitamin D deficiency decreases biosynthesis and release of insulin.21 Glucose intolerance has been inversely associated with the concentration of vitamin D in the blood. Thus, vitamin D may protect against both Type I and Type II diabetes.22
• The risk of senile cataract is reduced in persons with optimal levels of D and carotenoids.23 PCOS (Polycystic Ovarian Syndrome) has been corrected by supplementation of D and calcium.24
• Vitamin D plays a role in regulation of both the “infectious” immune system and the “inflammatory” immune system.25
• Low vitamin D is associated with several autoimmune diseases including multiple sclerosis, Sjogren’s Syndrome, rheumatoid arthritis, thyroiditis and Crohn’s disease.26;27
• Osteoporosis is strongly associated with low vitamin D.
• Postmenopausal women with osteoporosis respond favorably (and rapidly) to higher levels of D plus calcium and magnesium.28
  D deficiency has been mistaken for fibromyalgia, chronic fatigue or peripheral neuropathy.1;28-30
• Infertility is associated with low vitamin D.31
• Vitamin D supports production of estrogen in men and women.32
• PMS has been completely reversed by addition of calcium, magnesium and vitamin D.33
• Menstrual migraine is associated with low levels of vitamin D and calcium.81
• Breast, prostate, skin and colon cancer have a strong association with low levels of D and lack of sunlight.34-38
• Activated vitamin D in the adrenal gland regulates tyrosine hydroxylase, the rate limiting enzyme necessary for the production of dopamine, epinephrine and norepinephrine.
• Low D may contribute to chronic fatigue and depression.39
• Seasonal Affective Disorder has been treated successfully with vitamin D. In a recent study covering 30 days of treatment comparing vitamin D supplementation with two-hour daily use of light boxes, depression completely resolved in the D group but not in the light box group.40
• High stress may increase the need for vitamin D or UV-B sunlight and calcium.41
• People with Parkinsons and Alzheimers have been found to have lower levels of vitamin D.42;43
• Low levels of D, and perhaps calcium, in a pregnant mother and later in the child may be the contributing cause of “crooked teeth” and myopia.
• When these conditions are found in succeeding generations it means the genetics require higher levels of one or both nutrients to optimize health.44-47
• Behavior and learning disorders respond well to D and/or calcium combined with an adequate diet and trace minerals.48;49

Vitamin D and Heart Disease

Research suggests that low levels of vitamin D may contribute to or be a cause of syndrome X with associated hypertension, obesity, diabetes and heart disease.50 Vitamin D regulates vitamin-D-binding proteins and some calcium-binding proteins, which are responsible for carrying calcium to the “right location” and protecting cells from damage by free calcium.51 Thus, high dietary levels of calcium, when D is insufficient, may contribute to calcification of the arteries, joints, kidney and perhaps even the brain.52-54

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Many researchers have postulated that vitamin D deficiency leads to the deposition of calcium in the arteries and hence atherosclerosis, noting that northern countries have higher levels of cardiovascular disease and that more heart attacks occur in winter months.55-56
Scottish researchers found that calcium levels in the hair inversely correlated with arterial calcium—the more calcium or plaque in the arteries, the less calcium in the hair. Ninety percent of men experiencing myocardial infarction had low hair calcium. When vitamin D was administered, the amount of calcium in the beard went up and this rise continued as long as vitamin D was consumed. Almost immediately after stopping supplementation, however, beard calcium fell to pre-supplement levels.27 Administration of dietary vitamin D or UV-B treatment has been shown to lower blood pressure, restore insulin sensitivity and lower cholesterol.58-60

The Battle of the Bulge

Did you ever wonder why some people can eat all they want and not get fat, while others are constantly battling extra pounds? The answer may have to do with vitamin D and calcium status. Sunlight, UV-B, and vitamin D normalize food intake and normalize blood sugar. Weight normalization is associated with higher levels of vitamin D and adequate calcium.61 Obesity is associated with vitamin-D deficiency.62-64 In fact, obese persons have impaired production of UV-B-stimulated D and impaired absorption of food source and supplemental D.65
When the diet lacks calcium, whether from D or calcium deficiency, there is an increase in fatty acid synthase, an enzyme that converts calories into fat. Higher levels of calcium with adequate vitamin D inhibit fatty acid synthase while diets low in calcium increase fatty acid synthase by as much as five-fold. In one study, genetically obese rats lost 60 percent of their body fat in six weeks on a diet that had moderate calorie reduction but was high in calcium. All rats supplemented with calcium showed increased body temperature indicating a shift from calorie storage to calorie burning (thermogenesis).61

The Right Fats

The assimilation and utilization of vitamin D is influenced by the kinds of fats we consume. Increasing levels of both polyunsaturated and monounsaturated fatty acids in the diet decrease the binding of vitamin D to D-binding proteins. Saturated fats, the kind found in butter, tallow and coconut oil, do not have this effect. Nor do the omega-3 fats.66 D-binding proteins are key to local and peripheral actions of vitamin D. This is an important consideration as Americans have dramatically increased their intake of polyunsaturated oils (from commercial vegetable oils) and monounsaturated oils (from olive oil and canola oil) and decreased their intake of saturated fats over the past 100 years.

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In traditional diets, saturated fats supplied varying amounts of vitamin D. Thus, both reduction of saturated fats and increase of polyunsaturated and monounsaturated fats contribute to the current widespread D deficiency. Trans fatty acids, found in margarine and shortenings used in most commercial baked goods, should always be avoided. There is evidence that these fats can interfere with the enzyme systems the body uses to convert vitamin D in the liver.80

Vitamin D Therapy

In my clinical practice, I test for vitamin-D status first. If D is needed, I try to combine sunlight exposure with vitamin D and mineral supplements. Single, infrequent, intense, skin exposure to UV-B light not only causes sunburn but also suppresses the immune system. On the other hand, frequent low-level exposure normalizes immune function, enhancing NK-cell and T-cell production, reducing abnormal inflammatory responses typical of autoimmune disorders, and reducing occurrences of infectious disease.26;67;68-71 Thus it is important to sunbathe frequently for short periods of time, when UV-B is present, rather than spend long hours in the sun at infrequent intervals. Adequate UV-B exposure and vitamin-D production can be achieved in less time than it takes to cause any redness in the skin. It is never necessary to burn or tan to obtain sufficient vitamin D.

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If sunlight is not available in your area because of latitude or season, sunlamps made by Sperti can be used to provide a natural balance of UV-B and UV-A. Used according to instructions, these lamps provide a safe equivalent of sunlight and will not cause burning or even heavy tanning. Tanning beds, on the other hand, are not acceptable as a means of getting your daily dose of vitamin D because they provide high levels of UV-A and very little UV-B.

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If you have symptoms of vitamin-D insufficiency or are unable to spend time in the sun, due to season or lifestyle or prior skin cancer, consider adding a supplement of 1,000 IU daily. Higher levels may be needed but should be recommended and monitored by your health care practitioner after testing serum 25(OH)D. 1,000 iu can be obtained from a concentrated supplement or from 2 teaspoons of high quality cod liver oil. Both Carlson Labs and Solgar make a 1,000 IU vitamin-D supplement naturally derived from fish oil. (Do not attempt to obtain large amounts of vitamin D from cod liver oil alone, as this would supply vitamin A in excessive and possibly toxic amounts.)

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Supplementation is safe as long as sarcoidosis, liver or kidney disease is not present and the diet contains adequate calcium, magnesium and other minerals. Adequate calcium and magnesium, as well as other minerals, are critical parts of vitamin D therapy. Without calcium and magnesium in sufficient quantities, vitamin-D supplementation will withdraw calcium from the bone and will allow the uptake of toxic minerals. Do not supplement vitamin D and do not sunbathe unless you are sure you have sufficient calcium and magnesium to meet your daily needs. Weston Price suggested a minimum of 1,200-2,400 mg of calcium daily. Research suggests that 1,200-1,500 mg is adequate as a supplement for most adults, both men and women. (Magnesium intake should be half that of calcium.)

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Two excellent sources of calcium in the human diet are dairy products and bone broths.2 If the diet does not contain sufficient amounts, you will need to add supplements. Bone meal, dolomite powder or calcium and magnesium tablets (Solgar or Kal), or calcium carbonate or lactate (Solgar, Kal, Now or Twinlab) are good calcium sources, inexpensive and safe.74 All of these brands have been tested and found to be free of lead and other heavy metals.

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In my experience, the forms of calcium given in supplements should be equivalent to those found in food—bone meal as in the broth, calcium lactate as in milk products and dolomite as in lime used to process cornmeal products. These forms work most efficiently and with the least cost for bone repletion and general repletion of serum calcium status.75 If your diet is high in protein, calcium lactate or carbonate is probably a better source of calcium.

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Read the label carefully to see how much elemental calcium is contained in each dose or tablet and make sure to take the right amount. If the label says a serving size is three tablets and contains 1,000 mg of calcium, you must take the full serving size to get that amount.
Higher amounts of calcium are important for anyone diagnosed with bone loss. Total daily calcium as a supplement may range from 1,500 mg to 2,000 mg depending on current bone status and your body size. Make the effort to split up your daily dose. Do not take all your calcium and magnesium once a day. A higher percentage of the calcium dose is absorbed if delivered in smaller, more frequent amounts.82
Expensive “chelated” calciums are not necessary if vitamin-D status is adequate. Taking calcium without sufficient D may cause other problems. Vitamin D controls the production of some calcium binding proteins, which are critical to normal calcium utilization.
Patients on vitamin-D therapy report a wide range of beneficial results including increased energy and strength, resolution of hormonal problems, weight loss, an end to sugar cravings, blood sugar normalization and improvement of nervous system disorders.

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A paradoxical transient and non-complicating hypercalciuria (more calcium in the urine) may occur when the program is first initiated. This resolves quickly when adequate calcium and other minerals are consumed. Two other temporary side effects may occur during the first several months of treatment. One is daytime sleepiness after calcium is taken. This usually resolves itself after about one week. The other condition is the reappearance of pain and discomfort at the site of old injuries, a sign of injury remodeling or proper healing, which may take some time to clear up.
Toxicity Issues

Vitamin programs usually omit vitamin D because of concerns about toxicity. These concerns are valid because vitamin D in all forms can be toxic in pharmacological (drug-like) doses. The dangers of toxicity have not been exaggerated, but the doses needed to result in toxicity have been ill defined with the unfortunate result that many people currently suffer from vitamin-D deficiency or insufficiency.

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Abnormally high levels of vitamin D are indicated by blood levels exceeding 65 ng/ml or 162 nmol/l for extended periods of time and may be associated with chronic toxicity. Levels of 200-300 nmol/l or higher have been seen in several studies using supplementation and quickly resolve when supplementation is stopped. In such cases no long-term problems have been found. Long-term supplementation, without monitoring, may have serious consequences.

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Before 1993, there was no affordable and available blood test for vitamin D. Now there is. To avoid problems, anyone engaging in levels of vitamin-D supplementation above 1,000 iu daily should have periodic blood tests. Don’t forget to calculate your total vitamin-D intake from all sources—sunlight, food (including vitamin D in milk) and supplements, including cod liver oil.

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Dr. Vieth suggests that critical toxicity may occur at doses of 20,000 IU daily and that the Upper Limit (UL) of safety be set at 10,000 IU, rather than the current 2,000 IU. While this may or may not be the definitive marker for safety in healthy persons with no active liver or kidney disease, there is no clinical evidence that long-term supplementation needs to be greater than 4,000 IU for optimal daily maintenance. This level would be somewhat lower when combined with exposure to UV-B.3;76

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Doses used in clinical studies range from as little as 400 IU daily to 10,000-500,000 IU, given either as a single onetime dose or daily, weekly or monthly. Such large doses are given either as a prophylactic or because compliance is considered a problem. There seems to be some evidence that vitamin D works better, without toxicity, when given in lower, more physiologic doses of 2,000-4,000 IU daily rather than as 100,000 IU once a month. However, a single monthly dose of 100,000 IU did replete low levels of vitamin D in adolescents during winter.77

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In my experience and that of other researchers, high, infrequent dosing can lead to problems. In one recent study, blood levels rose from low to extremely high, (more than 300 nmol/l) 2 to 4 hours after a 50,000 IU oral dose,65 and then slowly returned to pretreatment suboptimal levels. Clearly this must disrupt normal feedback mechanisms in D and calcium regulation.

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Vitamin A can be administered in large, infrequent doses from consumption of animal or fish liver (or injections, used in third world countries to prevent blindness) because we have storage capacity for vitamin A in our livers. Vitamin D is different. It has only a small storage pool in the liver and peripheral fat. Our ancestors most definitely did not get vitamin D in large, infrequent doses. While vitamin D is stored in body fat, storage is not sufficient to maintain optimum blood levels during winter months.78 A single exposure to UV-B light will raise levels of vitamin D over the next 24 hours and then return to baseline or slightly higher within 7 days. Historically our requirements for D were satisfied by daily exposure to sunlight and/or daily intake from food. Lowfat diets and lack of seafood in the diet further contribute to the current worldwide insufficiency of vitamin D.

Sunlight on the Inside

If any nutrient incorporates the properties of sunlight, it is vitamin D. The healthy “primitive” peoples that Dr. Price observed not only had broad, round, “sunny” faces, they also had sunny dispositions and optimistic attitudes towards life in spite of many hardships. Typical food intakes for peoples who have not been “civilized” range from 3,000 IU-6,000 IU. Modern intakes are paltry in comparison. The standard American diet provides vitamin D only in very low quantities.

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The first step towards redressing some of the ills of civilized life—from depression to road rage, from cavities to osteoporosis—would be to get more light, inside or outside. Vitamin D adds sunlight to life from childhood through the golden years. In nonagenarians and centagenarians high levels of vitamin D in the blood and normal thyroid function were the strongest markers of health and longevity.79 Whether in the form of sunlight or dietary vitamin D from food and fish oils, optimal levels of the sunshine vitamin allow your body and mind to thrive, even during periods of stress.

Food Sources of Vitamin D

USDA databases compiled in the 1980s list the following foods as rich in vitamin D. The amounts given are for 100 grams or about 3 1/2 ounces. These figures demonstrate the difficulty in obtaining 4,000 IU vitamin D per day from ordinary foods in the American diet. Three servings of herring, oysters, catfish, mackerel or sardines plus generous amounts of butter, egg yolk, lard or bacon fat and 2 teaspoons cod liver oil (500 iu per teaspoon) yield about 4,000 IU vitamin D—a very rich diet indeed!

• Cod Liver Oil
• Lard (Pork Fat)
• Atlantic Herring (Pickled)
• Eastern Oysters (Steamed)
• Catfish (Steamed/Poached)
• Skinless Sardines (Water Packed)
• Mackerel (Canned/Drained)
• Smoked Chinook Salmon
• Sturgeon Roe
• Shrimp (Canned/Drained)
• Egg Yolk (Fresh)
• (One yolk contains about 24 IU)
• Butter
• Lamb Liver (Braised)
• Beef Tallow
• Pork Liver (Braised)
• Beef Liver (Fried)
• Beef Tripe (Raw)
• Beef Kidney (Simmered)
• Chicken Livers (Simmered)
• Small Clams (Steamed/Cooked Moist)
• Blue Crab (Steamed)
• Crayfish/Crawdads (Steamed)
• Northern Lobster (Steamed)

The Many Forms of Vitamin D

There are two types of vitamin D found in nature. Vitamin D2 is formed by the action of UV-B on the plant precursor ergosterol. It is found in plants and in was formerly added to irradiated cows milk. Most milk today contains D3. Vitamin D3 or cholecalciferol is found in animal foods. Both forms of vitamin D have been used successfully to treat rickets and other diseases related to vitamin D insufficiency.
Many consider D3 the preferred vitamin, having more biologic activity. Vitamin D3 as found in food or in human skin always comes with various metabolites or isomers that may have biological benefit. Dr. Price believed that there were as many as 12 metabolites or isomers in the vitamin D found in animal foods. When vitamin D is taken in the form of fish oil, or eaten in foods such as eggs or fish, these metabolites will be present. Both D2 and D3 can be toxic when taken inappropriately in large amounts.

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When humans take in vitamin D from food or sunlight, it is converted first in the liver to the form 25(OH)D and then in the kidney to 1,25(OH)D. These active forms of vitamin D are available by prescription and are given to patients with liver or kidney failure or those with an hereditary metabolic defect in vitamin-D conversion.
Assessing Vitamin D Status

Blood Testing: Currently there are two tests available for physicians to assess vitamin-D status. One is for the somewhat biologically active precursor 25(OH)D and another for 1,25(OH)D, the most active form, which is converted in the kidney and other organs. The latter is often normal in the blood even when the precursor 25(OH)D is low or deficient. The precursor is a better marker of vitamin-D status (or reserves) than the most active 1,25(OH)D form. It is the optimum level of 25(OH)D that is most strongly associated with general good health. (The test values given in this article are for 25(OH)D.) For many years the acceptable level of 25(OH)D has been at least 9 ng/ml (23 nmol/l). Some researchers believe that 20 ng/ml (50 nmol/l) should be the lower acceptable limit72 but Dr. Vieth presents a large amount of data to support his claim that this is far from optimal.3 Optimal levels are certainly at least 32 ng/ml (80 nmol/l) and preferably closer to 40 ng/ml (100 nmol/l).

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Salivary pH Testing for calcium sufficiency: A method of assessing ionized calcium levels has been used by Weston Price, DDS and Carl Reich, MD and has confirmation in current research.73 After determining your serum-D status (testing) and undertaking a program of supplementation with vitamin D, calcium and magnesium, morning salivary pH should read 6.8-7.2. Lower values may indicate insufficient vitamin D (retest), or low levels of calcium in the diet. Look for pH paper with a range of 5.5-8.0 and increments of 0.2. PH papers with 0.5-degree increments are not sensitive enough to monitor progress. (Note: Do not take more than 1,000 IU of vitamin D without testing and supervision by a knowledgeable healthcare practitioner. Calcium can be adjusted within the ranges suggested. Several months of supplementation may be required to show positive results if the deficiency is severe and prolonged.)

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Sources

UV-B Meter: Sunsor, Inc. (800) 492-9815 Sunsor
pH Testing Papers: Pike Agri-Lab Supplies (207) 684-5131 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it.’;var thisID = document.getElementById(’email_0′);thisID.innerHTML = ” + addy_text9535 + ‘</a>’;/*]]>*/
Carlson Labs Vitamin D: (888) 880-3055 www.vitaminshoppe.com
Solgar Vitamin D: L & H Vitamins (800) 221-1152
Sperti Sunlamps: (800) 544-3757 www.sperti.com
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Are you convinced yet about the dangers of soy? Many aren’t. “Is soy bad for you? …Really?” I hear the question so often I want to scream.

After decades of hearing marketing spin about how soy is a wonder food, a protein-rich legume able to rescue us from our dependence on meat, I suppose it’s understandable why so many people have yet to understand fully the dangers of soy. Really, you’re not going to get the full story unless you research it on your own. And why would you, when soy is “universally” touted as a health food?

Well, it isn’t.

Dangers of Soy

Thankfully, more and more independent research has been done regarding the dangers of soy, and what it’s revealed should scare you.

Phytoestrogens

Soy is higher in phytoestrogens than just about any other food source. Phytoestrogens are plant-based estrogens that mimic estrogen in our bodies. In recent years, you may have read about studies which indicate phytoestrogens are good for you. But ask yourself, who funded those studies? The soy industry, that’s who. Independent research has clearly shown that consuming phytoestrogens is downright dangerous for the human body.

It’s only common sense. No one argues, for example, that a leading cause of breast cancer, endometriosis, uterine fibroids, infertility, and low libido is unopposed estrogen, or estrogen dominance. Why, then, would anyone argue that we should consume more of a food high in estrogen?

An infant taking the recommended amount of soy formula is consuming a hormone load equivalent of 4 birth control pills a day! Is it any wonder we’ve seen such a dramatic rise in precocious puberty with young girls starting their periods at 6 and 7?

Goitrogenic

Soy will destroy your thyroid. Many foods are goitrogenic (thyroid suppressing), but soy is king of them all. Goitrogens work by preventing your thyroid from getting the necessary amount of iodine. Friends, I believe this is what happened to Oprah’s thyroid. She pushed soy for years, featured it in everyone one of her “healthy” diets, and it destroyed her thyroid. If your thyroid fails, what happens? You gain weight. You have a harder time regulating your moods. You get colder more easily. You’re more easily fatigued. You demonstrate an inability to concentrate and remember details. The list goes on. You simply don’t want to mess with your thyroid.

Phytates

Phytates are enzyme-inhibitors that block mineral absorption in human digestive tract. They are naturally present in all grains, seeds, nuts, and legumes (which is why everyone should read this primer on how to eat grains, if you eat them at all.) But soy is so high in phytates that it’s almost impossible to get rid of them. Simply soaking soy overnight in an acidic medium won’t do the trick. Soy must be fermented in order to be digestible to humans. That means that if you eat soy at all, you should stick to fermented soy products like miso, tempeh, natto, or a naturally fermented soy sauce (tamari).

Trypsin inhibitors

Finally soy is rich in trypsin inhibitors. Trypsin is a digestive enzyme we need to properly digest protein. Without enough trypsin, you’ll experience many digestive problems including stomach cramps, diarrhea, and bleeding. You’ll also be leaving yourself open to future problems with your pancreas.

Debunking The Asian Soy Myth

But, people say, what about Asians? They eat soy every day, and they’re so healthy!

In this article by Nina Planck, she writes:

Soy farming started around 1100 BC in China, where it was used to build soil fertility and feed animals. Soy beans were not considered fit for humans until the Chinese learned to ferment them, which makes them digestible. Asian diets now include fermented soy beans in the form of natto, miso, tamari, and tempeh.

Soy producers want you to eat more soy — more than the Asians eat, and more than is good for you. The Japanese and Chinese eat 10 grams of soy per day — about two teaspoons. Yet a soy manufacturer recommends Americans eat ten times what the Japanese eat — 100 grams of soy protein per day. In The Soy Zone, Barry Sears recommends a daily diet of a minimum of 50 grams of soy, and up to 75 grams for women and 100 grams for men.

It’s like red wine: a glass or two a day may be good for you; a bottle or two every day rots your liver.

Did you catch that? Asians only eat 2 teaspoons of soy a day, usually as a condiment, and it’s highly fermented! Fermentation takes care of many of the dangers of soy. Plus, the typical Asian will also consume soy with mineral-rich and nutrient-dense foods such as fish broth (naturally high in iodine & other minerals which support the thyroid).

So, Is Soy Bad For You?

The short answer? YES! Let’s be clear on the recent history of soy. The soybean was a modest and unpopular crop until food manufacturers intent on creating cheap vegetable oils convinced the U.S. government to start subsidizing it. The soy was turned into oil, and the industry was left with an industrial waste product. Then somebody had a brilliant idea:

Let’s take this industrial waste product full of toxins and carcinogens — isolated soy protein — and turn it into food that people will eat!

Soy foods were born. From Nina Planck’s article:

The FDA refused to approve isolated soy protein as a safe food additive with the designation “Generally Recognized as Safe.”

Agribusiness giant Archer Daniels Midland withdrew its application for the coveted GRAS status for soy protein, after an outcry from scientists about the toxins and carcinogens that come with it. They can still put soy protein in your food, but they have to get pre-market approval for every product.

Isolated soy protein is no health food. But we don’t eat soy protein with a spoon. How do we eat it? It is the main ingredient in soy burgers, ice cream, milk shakes, and fake cheese. These soy protein products are phony foods — but they must look like the real foods they imitate. So the soy industry transforms a small yellow soy bean into something resembling a hamburger. They make soy “milk” and “ice cream” white and creamy.

The other ingredients in these foods are no better for you than the soy protein that goes into them. Soy milk, for example, is simply a cocktail of soy protein, sugar, and vegetable oil. The “natural” MSG formed in soy processing is already bad for you, but even more MSG, and more flavorings, are added. Imitation foods need a lot of help to be tasty. Many savory soy foods are loaded with additives to give them the flavor of the real foods they mimic. Most imitation meat, for example, contains man-made MSG, which causes migraines and is associated with brain cancer.

Soy foods aren’t real food. They aren’t traditional. They aren’t old. They’re industrial waste products dressed up in pretty clothes and marketed to an ignorant public.

ETA: Reader comments below prompted me to include a couple of additions to this post. The questions: What about tofu or homemade soy milk? Their consumption is quite widespread in Asian cultures, and they’re non-fermented soy foods. Are they okay? The answers: Tofu originated around the 2nd century BC in China, and it was made from fermented bean curd. That is how it was traditionally made before the days of refrigeration. Most modern tofu isn’t fermented anymore. You can still buy varieties of fermented tofu (aka “Stinky Tofu” or “Pickled Tofu”) in some Asian markets, though. Also, according to the most comprehensive online account of soymilk’s history, its use was rare before the 20th century and widespread usage was highly unlikely. In other words, it’s not a traditional food. Nor is non-fermented tofu. They’re the Asian equivalents of margarine, hot bath canning, “vegetable oil,” or soda pop — something relatively new on the food scene which became very widespread with the industrialization of the food supply. And like these industrialized food products, they are bad for your health.

(photo by unite)

To learn more about my ‘Transition to Clean Food’ click here

To read, ‘The Truth about Sugar’ click here