Experts now believe there is a strong correlation between the increased exposure to electrical contaminates in the home and the dramatic increase in a phenomenon originally known as “Radio Wave Sickness” now classified as “Electrical Hypersensitivity” and also known by other names such as Electromagnetic Hypersensitivity and electro-impairment.

Today, more and more people are experiencing symptoms of EHS and other more serous ailments as a result of the increased daily exposure to Dirty Electricity and EMFs from other sources like cellular and wireless devices.

Studies have shown that EMF contamination affects children more than adults, and the huge increase in electromagnetic energy in today’s modern electronic environment coincides with an alarming increase in new-age ailments such as Chronic Fatigue Syndrome linked to chronic pain (also called fibromyalgia) and with the huge spike in childhood cancers, asthma, autism, ADD/ADHD and physiological and behavioral problems in children. EMFs have also been linked to breast cancer.

Research indicates that EMFs suppress the immune system’s response to ongoing processes such as tumor growth. In men, EMFs reduced testosterone – a hormone drop that has been linked to testicular and prostate cancers. In women there is strong scientific evidence linking ongoing exposure to EMFs and the huge increase in breast cancer in recent years. Dr. David Carpenter, Dean at the School of Public Health, State University of New York believes it is likely that up to 30% of all childhood cancers come from exposure to EMFs.

A scientific report released in 1994 suggested a possible link between occupational EMF exposure and increased incidence of Alzheimer’s disease. This study also found a higher incidence of Alzheimer’s disease among tailors and dressmakers.

Exposure to high-energy radiation and intense exposure to low-energy radiation from power lines, electric wiring and appliances have been strongly linked to leukemia.

Read: High Frequency Transients on Electrical Wiring: A Missing Link to Increasing Diabetes and Asthma?

Investigators demonstrated an increase of non-Hodgkin’s lymphoma deaths among employees of Ontario Hydro Electric as exposure to electric fields increased above thresholds of 10 and 40 Volts/meter over a period of several years.

Scientists in Russia have done more studies on EMF than any other country and for decades have been reporting that electric fields cause high blood pressure, chronic stress effects, immune system dysfunction, changes in white and red blood cell counts, increased metabolism, chronic fatigue disorders and headaches.

Read: The Health Effects of Electrical Pollution

The government of Sweden funded an official, massive study of the effects of electric fields from overhead power lines on 500,000 people over a period of 25 years and found overwhelming evidence that electric fields generated cancer in children at 4 times the normal rate and tripled the rate in adults. Sweden now lists electromagnetic fields (EMF) as Class 2 Carcinogens, right along with tobacco.

In a draft report issued in March 1990, the EPA recommended that EMFs be classified as a Class B carcinogen – a “probable human carcinogen and joined the ranks of formaldehyde, DDT, dioxins and PCBs.

Martin Halper, the EPA’s Director of Analysis and Support says “I have never seen a set of epidemiological studies that remotely approached the weight of evidence that we’re seeing with EMFs. Clearly there is something here.”

The US Environmental Protection Agency (EPA) warns: “There is reason for concern” and advises “prudent avoidance.”

See Evidence that Electromagnetic Radiation is Genotoxic

To have your home tested or school tested for electrical pollution or to order Stetzer filters to remove dangerous dirty electricity from your environment, call 1 877 987-5185.

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“Our results strongly suggest that (electrical) transients are biologically active within the frequency range of 4 to 100kHz and at intensities currently found in homes and schools.”

Dr. Magda Havas, Professor & Researcher
Trent University, Environmental and Resource Studies Department

Written by Sally Fallon

Source: www.westonaprice.org/modern-foods…

We have always processed our food; this is an activity that is uniquely human. We chop, soak, cook and ferment our food – as well as grind and dry – these are all types of processing.

Traditional processing has two functions: to make food more digestible and to preserve it for use during times when food isn’t readily available. Nutritious, long-lasing processed foods including pemmican, hard sausage and old-fashioned meat puddings and haggis, as well as grain products, dairy products, pickles—everything from wine and spirits to lacto-fermented condiments. Farmers and artisans—bread makers, cheese makers, distillers, millers and so forth—processed the raw ingredients into delicious foods that retained their nutritional content over many months or even years, and kept the profits on the farm and in the farming communities where they belonged.

Unfortunately, in modern times, we have substituted local artisanal processing with factory and industrial processing, which actually diminishes the quality of the food, rather than making it more nutritious and digestible. Industrial processing depends upon sugar, white flour, processed and hydrogenated oils, synthetic food additives and vitamins, heat treatment and the extrusion of grains.

BREAKFAST CEREALS

Let’s look at the processing involved in the typical American breakfast of cereal, skim milk and orange juice. Cold breakfast cereals are produced by a process called extrusion. Grains are mixed with water, processed into a slurry and placed in a machine called an extruder. The grains are forced out of a tiny hole at high temperature and pressure, which shapes them into little o’s or flakes or shreds. Individual grains passed through the extruder expand to produce puffed wheat, oats and rice. These products are then subjected to sprays that give a coating of oil and sugar to seal off the cereal from the ravages of milk and to give it crunch.

In his book Fighting the Food Giants, biochemist Paul Stitt describes the extrusion process, which treats the grains with very high heat and pressure, and notes that the processing destroys much of their nutrients. It denatures the fatty acids; it even destroys the synthetic vitamins that are added at the end of the process. The amino acid lysine, a crucial nutrient, is especially damaged by the extrusion process.

Even boxed cereals sold in health food stores are made using the extrusion process. They are made with the same kind of machines and mostly in the same factories. The only “advances” claimed in the extrusion process are those that will cut cost, regardless of how the process alters the nutrient content of the product.

With so many millions of boxes of cereal sold each year, one would expect to see published studies showing the effects of these cereals on animals and humans. But breakfast cereals are a multi-billion dollar industry that has created huge fortunes for a few people. A box of cereal containing a penny’s worth of grain sells for four or five dollars in the grocery store–there is probably no other product on earth with such a large profit margin. These profits have paid for lobbying efforts and journal sponsorships that have effectively kept any research about extruded grains out of the scientific literature and convinced government officials that there is no difference between a natural grain of wheat and a grain that has been altered by the extrusion process.

THE RAT EXPERIMENTS

Unpublished research indicates that the extrusion process turns the proteins in grains into neurotoxins. Stitt describes an experiment, conducted in 1942 by a cereal company but locked away in the company’s file cabinet, in which four sets of rats were given special diets. One group received plain whole wheat grains, water and synthetic vitamins and minerals. A second group received puffed wheat (an extruded cereal), water and the same nutrient solution. A third set was given water and white sugar. A fourth set was given nothing but water and synthetic nutrients. The rats that received the whole wheat lived over a year on this diet. The rats that got nothing but water and vitamins lived about two months. The animals on a white sugar and water diet lived about a month. The study showed that the rats given the vitamins, water and all the puffed wheat they wanted died within two weeks—even before the rats that got no food at all. These results suggest that there was something very toxic in the puffed wheat itself! Proteins are very similar to certain toxins in molecular structure, and the pressure of the puffing process may produce chemical changes that turn a nutritious grain into a poisonous substance.

Another unpublished experiment was carried out in 1960. Researchers at the University of Michigan in Ann Arbor were given eighteen laboratory rats. These were divided into three groups: one group received cornflakes and water; a second group was given the cardboard box that the cornflakes came in and water; the control group received rat chow and water. The rats in the control group remained in good health throughout the experiment. The rats eating the box became lethargic and eventually died of malnutrition. The rats receiving the cornflakes and water died before the rats that were eating the box! (The first box rat died the day the last cornflake rat died.) Furthermore, before death, the cornflakes-eating rats developed aberrant behavior, threw fits, bit each other and finally went into convulsions. Autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves of the spine, all signs of insulin shock. The startling conclusion of this study was that there was more nourishment in the box than in the cornflakes. This experiment was designed as a joke, but the results were far from funny.

Most Americans eat boxed cereals today. Because these are fortified with synthetic nutrients, the USDA can claim that they are as healthy as the grains from which they are made. Many of these cereals contain at least 50 percent of calories as sugar. Those sold in health food stores may be made of whole grains and fewer sweeteners. However, these whole grain extruded cereals are probably more dangerous than their refined grain counterparts sold in the supermarkets, because they are higher in protein, and it is the proteins in these cereals that are rendered toxic by this type of processing.

THE EXTRUSION PROCESS

When we put cereals through an extruder, it alters the structure of the proteins. Zeins, which comprise the majority of proteins in corn, are located in spherical organelles called protein bodies. The scientific literature does contain one study on extruded grains, which investigated changes in protein body, shape and release of encapsulated alpha-zeins as a result of the extrusion processing. Researchers found that during extrusion, the protein bodies are completely disrupted and the alpha-zeins dispersed. The results suggest that the zeins in cornflakes are not confined to rigid protein bodies but can interact with each other and other components of the system, forming new compounds that are foreign to the human body. The extrusion process breaks down the organelles and disperses the proteins, which then become toxic. When the proteins are disrupted in this way, it can adversely affect the nervous system, as indicated by the cornflake experiment.

OLD FASHIONED PORRIDGE

There is only one way to put these companies out of business, and that is not to eat their food. So, what are you going to have for breakfast instead of cheerios and corn flakes? Eggs–any style–are always a good choice. As for grain, old-fashioned porridges made from non-extruded grains provide excellent nourishment at an economical price. Grains such as oats should be cut or rolled and then soaked overnight in a warm, acidic medium to neutralize the many anti-nutrients naturally occurring in grains, such as irritating tannins, digestion-blocking enzyme inhibitors and mineral-blocking phytic acid. This treatment can also gently break down complex proteins in grains. You soak the grains in warm water plus one tablespoon of something acidic, like whey, yoghurt, lemon juice or vinegar. The next morning, your grain will cook in just a few minutes. It’s best to eat your porridge with butter or cream, like our grandparents did. The nutrients in the dairy fats are needed in order for you to absorb the nutrients in the grains. Without the fat-soluble vitamins A, D and K2, you cannot absorb the minerals in your food. Furthermore, the fats in butter and cream slow down the release of glucose into the bloodstream, so that your blood sugar remains stable throughout the morning.

MILK

Milk is one of nature’s most perfect foods. Most of our milk comes from a sacred animal, the cow. Today, however, in the industrial system, we imprison cows indoors for their entire lives; we give them inappropriate feed such as soy, bakery waste, citrus peel cake and the swill from ethanol production, foods that cows are not designed to eat. The confinement environment and the inappropriate feed make these cows sick, so they need antibiotics and other drugs. We breed them to give huge amounts of milk, and give them hormones to increase milk production as well. These cows produce large quantities of watery milk with only half the amount of fat compared to milk produced by old-fashioned cows eating green grass. Then this milk is shipped to factories for processing.

Inside the plants, the milk is completely remade. As described by Emily Green in the Los Angeles Times, centrifuges separate the milk into fat, protein and various other solids and liquids. Once segregated, these are recombined at specific levels set for whole, lowfat and no-fat milks. Of the reconstituted milks, whole milk will most closely approximate original cow’s milk. What is left over will go into butter, cream, cheese, dried milk, and a host of other milk products. The dairy industry promotes lowfat milk and skim milk because they can make more money on the butterfat when used in ice cream. When they remove the fat to make reduced-fat milks, they replace it with powdered milk concentrate, which is formed by high temperature spray drying.

Then the milk is sent by tanker trucks (which are not refrigerated) to bottling plants. The milk is pasteurized at 161oF for fifteen seconds by rushing it past superheated stainless steel plates. If the temperature is 230oF (over the boiling point), the milk is considered ultrapasteurized. This ultrapasteurized milk will have a distinct cooked milk taste, but it is sterile and shelf stable. It may be sold in the refrigerated section of the supermarket so the consumer will think it is fresh, but it does not need to be. The milk is also homogenized by a pressure treatment that breaks down the fat globules so the milk won’t separate. Once processed, the milk will last for weeks, not just days.

Processing makes the milk difficult to digest and renders the proteins allergenic. Animals fed pasteurized milk exclusively develop nutrient deficiencies and become infertile after several generations.

Fortunately, Real Milk from pasture-fed cows, milk that is not pasteurized, processed or homogenized, is becoming more widely available. In fact, demand for Real Milk is growing rapidly. To find Real Milk in your area, visit realmilk.com

In order to make powdered milk, fluid is forced through a tiny hole at high pressure and then blown out into the air. This causes a lot of nitrates to form, and the cholesterol in the milk becomes oxidized. Contrary to popular opinion, cholesterol is not a demon but your best friend; you don’t have to worry about consuming foods containing cholesterol, except that you do not want to consume oxidized cholesterol. Evidence indicates that oxidized cholesterol can initiate the process of atherosclerosis.

Powdered milk is added to reduced-fat milks and milk products to give them body. So, when you consume reduced-fat milk or yoghurt, thinking that it will help you avoid heart disease, you are actually consuming oxidized cholesterol, which can initiate the process of heart disease.

ORANGE JUICE

Now, let’s turn to the orange juice, part of our “healthy breakfast” of cereal, lowfat milk and juice. An article from Processed and Prepared Foods describes a “a new orange juice processing plant is completely automated and can process up to 1,800 tons of oranges per day to produce frozen concentrate, single strength juice, oil extracted from the peel and cattle feed.” The new method of producing juice puts the whole orange in the machine. Another abstract states: “Various acid sprays for improving fruit peel quality and increasing juice yield are added to these processed oranges.” These compounds are added to extract as much juice as possible, as well as the oil out of the skin. The conventional orange crop is sprayed heavily with pesticides called cholinesterase inhibitors, which are very toxic to the nervous system. When they put the whole oranges into the vats and squeeze them, all that pesticide goes into the juice. Then they add acids to get every single bit of juice out of these oranges. So commercial orange juice can be a very toxic soup. This may be one reason that consumption of fruit juice is associated with increased rates of dementia.

What about the peel used for cattle feed? The dried, left-over citrus peel from orange juice production is processed into cakes, which are still loaded with cholinesterase inhibitors. Mark Purdey, in England, has shown how this practice correlates with mad cow disease. The use of organophosphates either as a spray on the cows or as a component of their feed, causes degeneration of the brain and nervous system in the cow, and if it’s doing it to the cow, there’s a possibility it may be doing it to you also.

The U.S. government tries to give the impression that pasteurization of juice is necessary to ensure our safety. However, it might surprise you to learn that researchers have found fungus that is resistant to pressure and heat in processed juices. They found that seventeen percent of Nigerian packages of orange juice and twenty percent of mango and tomato juices contained these heat-resistant fungi. They also found E. coli in the orange juice; it was pressure resistant and had survived pasteurization. So there is plenty of danger from contamination in these pasteurized juices.

In one study, heat-treated and acid-hydrolyzed orange juice was tested for mutagenic activity. The authors found that the heating process produced intermediate products which, under test conditions, gave rise to mutagenicity and cytotoxicity. In other words, there were cancer-causing compounds in the orange juice. In another study, gel filtration and high performance liquid chromatography were used to obtain mutagenic fractions from heated orange juice.

So if you want juice with your breakfast, avoid commercial processed orange juice. Instead, squeeze yourself a couple of organic oranges or an organic grapefruit–in other words, process the juice yourself! Mix that fresh juice with sparkling water and a pinch of salt for a delicious spritzer.

NATURAL NOURISHING BROTHS

In the past, many traditional cultures made use of animal bones to make broth. They recognized the health-giving properties of bone broth as well as wonderful flavors broth gave to soups, sauces, gravies and stews. Modern science has shown us that homemade bone broths are indeed the healing wonders of the food pharmacopia; they provide minerals in abundance, strengthen bones and sinews, heal the gut and help us detoxify. The gelatin in homemade bone broth is a natural digestive aid.

INDUSTRIAL SOUPS

Most commercial soup bases and sauces contain artificial meat-like flavors that mimic those we used to get from natural, gelatin-rich broth. These kinds of short cuts mean that consumers are shortchanged. When the homemade stocks were pushed out by the cheap substitutes, an important source of minerals disappeared from the American diet. The thickening effects of gelatin could be mimicked with emulsifiers, but, of course, the health benefits were lost. Gelatin is a very healthy thing to have in your diet. It helps you digest proteins properly and is supportive of digestive health overall.

Research on gelatin and natural broths came to an end in the 1950s when food companies discovered how to induce maillard reactions–the process of creating flavor compounds by mixing reduced sugars and amino acids under increased temperatures–and produce meat-like flavors in the laboratory. In a General Foods Company report issued in 1947, chemists predicted that almost all natural flavors would soon be chemically synthesized. Following the Second World War, American food companies discovered monosodium glutamate, a food ingredient the Japanese had invented in 1908 to enhance food flavors, including meat-like flavors. Humans actually have receptors on the tongue for glutamate—it is the protein in food that the human body recognizes as meat–but the glutamate in MSG has a different configuration, which cannot be assimilated properly by the body. Any protein can be hydrolyzed (broken down into its component amino acids) to produce a base containing MSG. When the industry learned how to synthesize the flavor of meat in the laboratory, using inexpensive proteins from grains and legumes, the door was opened to a flood of new products, including boullion cubes, dehydrated soup mixes, sauce mixes, TV dinners, and condiments with a meaty taste.

The fast food industry could not exist without MSG and artificial meat flavors, which beguile the consumer into eating bland and tasteless food. The sauces in many commercially processed foods contain MSG, water, thickeners, emulsifiers and caramel coloring. Your tongue is tricked into thinking that you are consuming something nutritious, when in fact it is getting nothing at all except some very toxic substances. Even dressings, Worcestershire sauce, rice mixes, flavored tofu, and many meat products have MSG in them. Almost all canned soups and stews contain MSG, and the “hydrolyzed protein” bases often contain MSG in very large amounts.

So-called homemade soups in most restaurants are usually made by mixing water with a powdered soup base made of hydrolyzed protein and artificial flavors, and then adding chopped vegetables and other ingredients. Even things like lobster bisque and fish sauces in most seafood restaurants are prepared using these powdered bases full of artificial flavors.

The industry even thinks it is too costly to just use a little onion and garlic for flavoring–they use artificial garlic and onion flavors instead. It’s all profit based with no thought for the health of the consumer.

Unfortunately, most of the processed vegetarian foods are loaded with these flavorings, as well. The list of ingredients in vegetarian hamburgers, hot dogs, bacon, baloney, etc., may include hydrolyzed protein and “natural” flavors, all sources of MSG. Soy foods are loaded with MSG.

Food manufacturers get around the labeling requirements by putting MSG in the spice mixes; if the mix is less than fifty percent MSG, they don’t have to indicate MSG on the label. You may have noticed that the phrase “No MSG” has actually disappeared. The industry doesn’t use it anymore because they found out that there was MSG in all the spice mixes; even Bragg’s amino acids had to take “No MSG” off the label.

HEALTH PROBLEMS

While the industry was adding MSG to food in larger and larger amounts, in 1957 scientists found that mice became blind and obese when MSG was administered by feeding tube. In 1969, MSG-induced lesions were found in the hypothalamus region of the mouse brain. Subsequent studies pointed in the same direction. MSG is a neurotoxic substance that causes a wide range of reactions in humans, from temporary headaches to permanent brain damage. It is also associated with violent behavior. We have had a huge increase in Alzheimer’s, brain cancer, seizures, multiple sclerosis and diseases of the nervous system, and one of the chief culprits is the flavorings in our food.

Ninety-five percent of processed foods contain MSG, and, in the late 1950s, it was even added to baby food. Manufacturers say they have voluntarily taken it out of the baby food, but they didn’t really remove it; they just called it “hydrolyzed protein” instead.

An excellent book, Excitotoxins, by Russell Blaylock, describes how nerve cells either disintegrate or shrivel up in the presence of free glutamic acid if it gets past the blood-brain barrier. The glutamates in MSG are absorbed directly from the mouth to the brain. Some investigators believe that the great increase in violence in this country starting in 1960 is due to the increased use of MSG beginning in the late 1950s, particularly as it was added to baby foods.

INDUSTRIAL FATS AND OILS

The food processing empire is built on industrial fats and oils, extracted from corn, soybeans and other seeds. Crude vegetable oil–which is dark, sticky and smelly–is subjected to horrendous processing to produce clean-looking cooking oils, margarine, shortening and spreads. The steps involved in processing usually include degumming, bleaching, deodorizing, filtering and removing saturates to make the oils more liquid. In the process, the nutrients and antioxidants disappear–but not the pesticides. Most processors also add a hexane solvent in order to squeeze the very last drop of oil out of the seeds. Caustic refining, the most widely used process for oil refining, involves adding very alkaline, chemicals to the oil.

In order to make a solid fat out of liquid oil, manufacturers subject the oils to a process called partial hydrogenation. The oil is extracted under high temperature and pressure, and the remaining fraction of oil is removed with hexane solvents. Manufacturers then steam clean the oils, a process that removes all the vitamins and all the antioxidants—but, of course, the solvents and the pesticides remain. These oils are mixed with a nickel catalyst and then, under high temperature and pressure, they are flooded with hydrogen gas. What goes into the reactor is a liquid oil; what comes out of that reactor is a smelly mass resembling grey cottage cheese. Emulsifiers are mixed in to smooth out the lumps, and the oil is then steam cleaned once more, to get rid of the horrible smell. The next step is bleaching, to get rid of the grey color. At this point, the product can be called “pure vegetable shortening.” To make margarines and spreads, artificial flavors and synthetic vitamins are added. But the government does not allow the industry to add synthetic color to margarine–they must add a natural color, such as annatto–a comforting thought. The margarine or spread is then packaged in blocks and tubs and advertised as a health food.

Saturated fat is the type of fat found in such foods as lard, butter and coconut oil. Saturated fat molecules are straight, so they pack together easily. That is why saturated fats are solid at room temperature. Unsaturated fats have a little bend at each double bond, with two hydrogen atoms sticking out on the same side. And when that molecule gets incorporated into your cells, the body wants those two hydrogen atoms to be on the same side of the carbon chain, forming an electron cloud; that is where controlled chemical interactions take place.

During the process of partial hydrogenation, one of those hydrogen atoms is moved to the other side, causing the molecule to straighten out so that it behaves chemically like a saturate—although biochemically it behaves very differently. The original, unsaturated molecule is called a “cis” fatty acid, because the two hydrogens are together, and then it becomes a trans fatty acid, because the two hydrogens are across from each other (“trans” means “across”). Your body doesn’t know that this new molecule is something that has never existed in nature before, and when you eat one of these trans fatty acids, it gets built into your cell membranes. Because of the chemical rearrangement, the reactions that should happen can’t take place. Enzymes and receptors don’t work anymore. The more trans fatty acids that you eat, the more partially hydrogenated your cells become and the more chaos that you are going to have on the cellular level.

All of the margarines, shortenings and even low-trans-fat spreads are made with these harmful ingredients. They’re used in chips and crackers, and most restaurants use them for cooking fries. Until the early 1980s, fast food outlets and restaurants cooked the fries in tallow, which is a very safe fat, but now they use partially hydrogenated soybean oil.

In the past, when you made desserts for your kids, at least the sugar they contained came with butter, eggs, cream and nuts—all good wholesome foods. Now manufacturers can imitate the butter, eggs, cream and nuts, so all you have is sugar, industrial oils and artificial ingredients in these instant puddings, pastries and other artificial desserts.

Many diseases have been associated with the consumption of trans fatty acids—heart disease, cancer, and degeneration of joints and tendons. The only reason that we are eating this stuff is because we have been told that the competing saturated fats and oils—butter, lard, coconut oil, palm oil, tallow and suet—are bad for us and cause heart disease. Such assertions are nothing but industry propaganda.

WESTON PRICE

Weston A. Price, DDS, discovered that as populations adopt processed foods, with each generation the facial structure becomes more and more narrow. Healthy faces should be broad. We are all designed to have perfectly straight teeth and not get cavities. When you are eating real, nutrient-dense foods, you get the complete and perfect expression of the genetic potential. We were given a perfect blueprint. Whether or not the body temple is built according to the blueprint depends, to a great extent, on our wisdom in food choices.

When primitive societies abandoned the traditional diet and began to eat processed foods, the next generation developed narrowed facial structure and many diseases. We know that if you continue this diet for three generations, reproduction ceases. This is the terrible price of the West, the Western Price. Civilization will die out unless we embrace the food ways of our ancestors. That means turning our backs on processed foods and getting back into the kitchen, to prepare real foods–containing healthy fats–for ourselves and our families.

OPTIMAL FOOD PREPARATION—MADE WITH LOVE

Food preparation is actually a sacred activity: According to esoteric lore, “If a woman could see the sparks of light going forth from her fingertips when she is cooking, and the energy that goes into the food she handles, she would realize how much of herself she imbues into the meals that she prepares for her family and friends. It is one of the most important and least understood activities of life that the feelings that go into the preparation of food affect everyone who partakes of it. This activity should be unhurried, peaceful and happy because the energy that flows into that food impacts the energy of the receiver.

“That is why the advanced spiritual teachers of the East never eat food prepared by anyone other than their own chelas (disciples). The person preparing the food may be the only one in the household who is spiritually advanced. An active charge of happiness, purity and peace will pour forth into the food from him, and this pours forth into the other members of the family and blesses them.”

To be healthy, we need to prepare our own food, for ourselves and our families. This doesn’t mean you have to spend hours in the kitchen, but you do need to spend some time there, preparing food with wisdom and love. If no one in the family has time to prepare food, you need to sit down and rethink how you are spending your time, because this is the only way to get nourishing foods into your children. We can return to good eating practices one mouth at a time, one meal at a time, by preparing our own food and preparing it properly.

SALLY FALLON MORELL, M.A., is a nutrition journalist and food historian. She is author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, with Mary G. Enig, Ph.D. (New Trends Publishing, www.newtrendspublishing.com). She is also founder of A Campaign for Real Milk (www.realmilk.com) and president of the Weston A. Price Foundation (www.westonaprice.org), as well as editor of the foundation’s quarterly magazine, Wise Traditions in Food, Farming and the Healing Arts.

Source: www.westonaprice.org/modern-foods…

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If you eat cheeseburgers or French fries all the time or drink six sodas a day, you likely know you are shortening your life. But eating a nice dark, crunchy slice of whole wheat bread–how could that be bad for you?

Well, bread contains gluten, a protein found in wheat, barley, rye, spelt, kamut, and oats. It is hidden in pizza, pasta, bread, wraps, rolls, and most processed foods. Clearly, gluten is a staple of the American diet.

What most people don’t know is that gluten can cause serious health complications for many. You may be at risk even if you don’t have full blown celiac disease.

In today’s blog I want to reveal the truth about gluten, explain the dangers, and provide you with a simple system that will help you determine whether or not gluten is a problem for you.

The Dangers of Gluten

A recent large study in the Journal of the American Medical Association found that people with diagnosed, undiagnosed, and “latent” celiac disease or gluten sensitivity had a higher risk of death, mostly from heart disease and cancer. (i)

This study looked at almost 30,00 patients from 1969 to 2008 and examined deaths in three groups: Those with full-blown celiac disease, those with inflammation of their intestine but not full-blown celiac disease, and those with latent celiac disease or gluten sensitivity (elevated gluten antibodies but negative intestinal biopsy).

The findings were dramatic. There was a 39 percent increased risk of death in those with celiac disease, 72 percent increased risk in those with gut inflammation related to gluten, and 35 percent increased risk in those with gluten sensitivity but no celiac disease.

This is ground-breaking research that proves you don’t have to have full-blown celiac disease with a positive intestinal biopsy (which is what conventional thinking tells us) to have serious health problems and complications–even death–from eating gluten.

Yet an estimated 99 percent of people who have a problem with eating gluten don’t even know it. They ascribe their ill health or symptoms to something else–not gluten sensitivity, which is 100 percent curable.

And here’s some more shocking news …

Another study comparing the blood of 10,000 people from 50 years ago to 10,000 people today found that the incidences of full-blown celiac disease increased by 400 percent (elevated TTG antibodies) during that time period. (ii) If we saw a 400 percent increase in heart disease or cancer, this would be headline news. But we hear almost nothing about this. I will explain why I think that increase has occurred in a moment. First, let’s explore the economic cost of this hidden epidemic.

Undiagnosed gluten problems cost the American healthcare system oodles of money. Dr. Peter Green, Professor of Clinical Medicine for the College of Physicians and Surgeons at Columbia University studied all 10 million subscribers to CIGNA and found those who were correctly diagnosed with celiac disease used fewer medical services and reduced their healthcare costs by more than 30 perecnt. (iii) The problem is that only one percent of those with the problem were actually diagnosed. That means 99 percent are walking around suffering without knowing it, costing the healthcare system millions of dollars.

And it’s not just a few who suffer, but millions. Far more people have gluten sensitivity than you think–especially those who are chronically ill. The most serious form of allergy to gluten, celiac disease, affects one in 100 people, or three million Americans, most of who don’t know they have it. But milder forms of gluten sensitivity are even more common and may affect up to one-third of the American population.

Why haven’t you heard much about this?

Well, actually you have, but you just don’t realize it. Celiac disease and gluten sensitivity masquerade as dozens and dozens of other diseases with different names.

Gluten Sensitivity: One Cause, Many Diseases

A review paper in The New England Journal of Medicine listed 55 “diseases” that can be caused by eating gluten. (iv) These include osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, canker sores, (v) and rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric (vi) and neurological diseases, including anxiety, depression, (vii) schizophrenia, (viii) dementia, (ix) migraines, epilepsy, and neuropathy (nerve damage). (x) It has also been linked to autism.(ix)

We used to think that gluten problems or celiac disease were confined to children who had diarrhea, weight loss, and failure to thrive. Now we know you can be old, fat, and constipated and still have celiac disease or gluten sensitivity.

Gluten sensitivity is actually an autoimmune disease that creates inflammation throughout the body, with wide-ranging effects across all organ systems including your brain, heart, joints, digestive tract, and more. It can be the single cause behind many different “diseases.” To correct these diseases, you need to treat the cause–which is often gluten sensitivity–not just the symptoms.

Of course, that doesn’t mean that ALL cases of depression or autoimmune disease or any of these other problems are caused by gluten in everyone–but it is important to look for it if you have any chronic illness.

By failing to identify gluten sensitivity and celiac disease, we create needless suffering and death for millions of Americans. Health problems caused by gluten sensitivity cannot be treated with better medication. They can only be resolved by eliminating 100 percent of the gluten from your diet.

The question that remains is: Why are we so sensitive to this “staff of life,” the staple of our diet?

There are many reasons …

They include our lack of genetic adaptation to grasses, and particularly gluten, in our diet. Wheat was introduced into Europe during the Middle Ages, and 30 percent of people of European descent carry the gene for celiac disease (HLA DQ2 or HLA DQ8), (xii) which increases susceptibility to health problems from eating gluten.

American strains of wheat have a much higher gluten content (which is needed to make light, fluffy Wonder Bread and giant bagels) than those traditionally found in Europe. This super-gluten was recently introduced into our agricultural food supply and now has “infected” nearly all wheat strains in America.

To find out if you are one of the millions of people suffering from an unidentified gluten sensitivity, just follow this simple procedure.

The Elimination/Reintegration Diet

While testing can help identify gluten sensivity, the only way you will know if this is really a problem for you is to eliminate all gluten for a short period of time (2 to 4 weeks) and see how you feel. Get rid of the following foods:

• Gluten (barley, rye, oats, spelt, kamut, wheat, triticale–see www.celiac.com for a complete list of foods that contain gluten, as well as often surprising and hidden sources of gluten.)

• Hidden sources (soup mixes, salad dressings, sauces, as well as lipstick, certain vitamins, medications, stamps and envelopes you have to lick, and even Play-Doh.)

For this test to work you MUST eliminate 100 percent of the gluten from your diet–no exceptions, no hidden gluten, and not a single crumb of bread.

Then eat it again and see what happens. If you feel bad at all, you need to stay off gluten permanently. This will teach you better than any test about the impact gluten has on your body.

But if you are still interested in testing, here are some things to keep in mind.

Testing for Gluten Sensitivity or Celiac Disease

There are gluten allergy/celiac disease tests that are available through Labcorp or Quest Diagnostics. All these tests help identify various forms of allergy or sensitivity to gluten or wheat. They will look for:

• IgA anti-gliadin antibodies

• IgG anti-gliadin antibodies

• IgA anti-endomysial antibodies

• Tissue transglutaminase antibody (IgA and IgG in questionable cases)

• Total IgA antibodies

• HLA DQ2 and DQ8 genotyping for celiac disease (used occasionally to detect genetic suspectibility).

• Intestinal biopsy (rarely needed if gluten antibodies are positive–based on my interpretation of the recent study)

When you get these tests, there are a few things to keep in mind.

In light of the new research on the dangers of gluten sensitivity without full blown celiac disease, I consider any elevation of antibodies significant and worthy of a trial of gluten elimination. Many doctors consider elevated anti-gliadin antibodies in the absence of a positive intestinal biopsy showing damage to be “false positives.” That means the test looks positive but really isn’t significant.

We can no longer say that. Positive is positive and, as with all illness, there is a continuum of disease, from mild gluten sensitivity to full-blown celiac disease. If your antibodies are elevated, you should go off gluten and test to see if it is leading to your health problems.

So now you see–that piece of bread may not be so wholesome after all! Follow the advice I’ve shared with you today to find out if gluten may be the hidden cause of your health problems. Simply eliminating this insidious substnace from your diet, may help you achieve lifelong vibrant health.

Mark Hyman, MD

References

(i) Ludvigsson JF, Montgomery SM, Ekbom A, Brandt L, Granath F. Small-intestinal histopathology and mortality risk in celiac disease. JAMA. 2009 Sep 16;302(11):1171-8.

(ii) Rubio-Tapia A, Kyle RA, Kaplan EL, Johnson DR, Page W, Erdtmann F, Brantner TL, Kim WR, Phelps TK, Lahr BD, Zinsmeister AR, Melton LJ 3rd, Murray JA. Increased prevalence and mortality in undiagnosed celiac disease. Gastroenterology. 2009 Jul;137(1):88-93

(iii) Green PH, Neugut AI, Naiyer AJ, Edwards ZC, Gabinelle S, Chinburapa V. Economic benefits of increased diagnosis of celiac disease in a national managed care population in the United States. J Insur Med. 2008;40(3-4):218-28.

(iv) Farrell RJ, Kelly CP. Celiac sprue. N Engl J Med. 2002 Jan 17;346(3):180-8. Review.

(v) Sedghizadeh PP, Shuler CF, Allen CM, Beck FM, Kalmar JR. Celiac disease and recurrent aphthous stomatitis: a report and review of the literature. Oral Surg Oral Med Oral Pathol Oral Radiol Endod. 2002;94(4):474-478.

(vi) Margutti P, Delunardo F, Ortona E. Autoantibodies associated with psychiatric disorders. Curr Neurovasc Res. 2006 May;3(2):149-57. Review.

(vii) Ludvigsson JF, Reutfors J, Osby U, Ekbom A, Montgomery SM. Coeliac disease and risk of mood disorders–a general population-based cohort study. J Affect Disord. 2007 Apr;99(1-3):117-26. Epub 2006 Oct 6.

(viii) Ludvigsson JF, Osby U, Ekbom A, Montgomery SM. Coeliac disease and risk of schizophrenia and other psychosis: a general population cohort study. Scand J Gastroenterol. 2007 Feb;42(2):179-85.

(ix) Hu WT, Murray JA, Greenaway MC, Parisi JE, Josephs KA. Cognitive impairment and celiac disease. Arch Neurol. 2006 Oct;63(10):1440-6.

(x) Bushara KO. Neurologic presentation of celiac disease. Gastroenterology. 2005 Apr;128(4 Suppl 1):S92-7. Review.

(xi) Millward C, Ferriter M, Calver S, Connell-Jones G. Gluten- and casein-free diets for autistic spectrum disorder. Cochrane Database Syst Rev. 2004;(2):CD003498. Review.

(xii) Green PH, Jabri B. Coeliac disease. Lancet. 2003 Aug 2;362(9381):383-91. Review.

Mark Hyman, M.D. practicing physician and founder of The UltraWellness Center is a pioneer in functional medicine. Dr. Hyman is now sharing the 7 ways to tap into your body’s natural ability to heal itself. You can follow him on Twitter, connect with him on LinkedIn, watch his videos on Youtube and become a fan on Facebook.

Posted By Dr. Mercola | February 04 2011

Click here to read the original article

By Dr. Mercola

Tuesday, February 07, 2012
by Mike Adams, the Health Ranger

Learn more: http://www.naturalnews.com/034895_oregano_antioxidants_herbs.html#ixzz1lnfABbGz

(NaturalNews) Oregano, a common ingredient in Italian and Mexican cuisine, comes from the leaves of an herb native to the Mediterranean (not to be confused with Mexican oregano, native to the Americas), is one of the most concentrated antioxidant sources ever studied. According to data from the U.S. Department of Agriculture, its antioxidant activity is between three and 20 times higher than that of any other herb. Even well-known antioxidant-containing fruits fail to measure up: Oregano has four times the antioxidant activity of blueberries, 12 times that of oranges and 42 times that of apples.

While you can get some of these benefits from just cooking regularly with oregano, a more concentrated form may sometimes be required. That’s why the essential oil of oregano is a common remedy for bacterial, viral and parasitic infections. It’s so effective — and tastes so good — that some restaurants actually sprinkle oregano oil over their salad bars to prevent them from becoming breeding grounds for bacteria. And because of the high antioxidant content in the oil, it probably keeps the salad fresh for longer, too!

The best source I know for oregano is North American Herb and Spice, which offers a variety of oregano oil products under the “Oreganol P73” brand name (www.P-73.com). Gaia Herbs also makes a quality oregano supplement (www.GaiaHerbs.com).

I have personally used oregano as emergency medicine to completely eliminate digestive distress after eating what I found out was contaminated food. In fact, oregano kills e.coli, salmonella and virtually all other food-borne pathogens.

Personally, I don’t travel without it.

Source: 25 Amazing Facts About Food, authored by Mike Adams and David Guiterrez. This report reveals surprising things about where your food comes from and what’s really in it! Download the full report (FREE) by clicking here. Inside, you’ll learn 24 more amazing but true facts about foods, beverages and food ingredients. Instant download of the complete PDF. All 25 facts are documented and true.

Photo: ThinkstockThink you’re making a healthier choice when you reach for diet soda instead of a sugary soft drink? Think again.

Diet soft drinks may have minimal calories, but they can still have a major impact on your waistline, according to two studies presented at a meeting of the American Diabetes Association in San Diego.

Researchers at the Texas Health Science Center at San Antonio tracked 474 people, all 65 to 74 years old, for nearly a decade, measuring the subjects’ height, weight, waist circumference, and diet soft drink intake every 3.6 years. The waists of those who drank diet soft drinks grew 70 percent more than those who avoided the artificially sweetened stuff; people who drank two or more servings a day had waist-circumference increases that were five times larger than non-diet-soda consumers.

The findings are in line with those of a 2005 study, also conducted by researchers at the Texas Health Science Center, in which the chance of becoming overweight or obese increased with every diet soda consumed.

“On average, for each diet soft drink our participants drank per day, they were 65 percent more likely to become overweight during the next seven to eight years, and 41 percent more likely to become obese,” said Sharon Fowler, who was a faculty associate in the division of clinical epidemiology in the Health Science Center’s department of medicine at the time.

But how does something with no calories cause weight gain? Turns out that even if our taste buds can’t tell the difference between real and fake sugar, our brains can. Another study, also presented at the American Diabetes Association meeting on Sunday, found that after three months of eating food laced with aspartame (which is also found in many diet soft drinks), mice had higher blood sugar levels than rodents who ate regular food. According to Fowler, who worked on all three studies and is now a researcher at UT Health Science Center at San Diego, the aspartame could trigger the appetite but do nothing to satisfy it. That could interfere with your body’s ability to tell when you’re full-and could lead you to eat more in general.

It happens in humans, too. A 2008 study found that women who drank water sweetened with sugar and water sweetened with Splenda couldn’t taste a difference, but functional MRI scans showed that their brains’ reward center responded to real sugar “more completely” than it did to the artificial sweetener.

“Your senses tell you there’s something sweet that you’re tasting, but your brain tells you, ‘actually, it’s not as much of a reward as I expected,'” Dr. Martin P. Paulus, a professor of psychiatry at the University of California San Diego and one of the authors of the study, told the Huffington Post. So you chase that no-calorie soda with something more caloric, like a salty snack. The sweet taste could also trigger your body to produce insulin, which blocks your ability to burn fat.

Aside from the health problems that go along with a widening waistline, diet soft drinks have also been linked to an increase in diabetes, heart attack, and stroke. One study of more than 2,500 people found that those “who drank diet soda daily had a 61 percent increased risk of cardiovascular events compared to those who drank no soda, even when accounting for smoking, physical activity, alcohol consumption and calories consumed per day,” ABC News reported in February. And a 2008 University of Minnesota study of nearly 10,000 adults ages 45 to 64 found that drinking a single can of diet soda a day led to a 34 percent higher risk of developing metabolic syndrome, a collection of health problems that includes high blood sugar, high cholesterol, and high levels of belly fat.

“Drinking a reasonable amount of diet soda a day, such as a can or two, isn’t likely to hurt you,” writes Katherine Zeratsky, a nutritionist at the Mayo Clinic. “The artificial sweeteners and other chemicals currently used in diet soda are safe for most people, and there’s no credible evidence that these ingredients cause cancer.”

“It’s hard to make a blanket statement on whether or not you should drink diet soda,” Brierley Wright, M.S., R.D., the nutrition editor for EatingWell Magazine, says. “At the end of the day what I think it comes down to is how are you using diet soda-is it truly a substitute for a higher calorie beverage or is it just an excuse to order the fries with your burger or a cookie for dessert? If it’s the former, go ahead. If it’s the latter, perhaps think twice.”

But no matter how the soda is sweetened, it is an empty calorie food, Wright points out. “It delivers no nutritional value whatsoever and so should only be consumed in moderation.”

What Is a Natural Antibiotic? Posted Sept 9, 2010 | By Bradley Cohen

Taking natural antibiotics instead of, or in addition to, prescription antibiotics can help fight bacterial infection and prevent disease. There are many types of natural antibiotics, including live natural bacteria found in the body, as well as various vitamins, herbs and plants. Natural antibiotics can be useful in fighting infection without the risk of your body developing resistance.

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According to the Mayo Clinic, the misuse of prescription antibiotics leads to antibiotic resistance, a global health problem. Though antibiotic resistance only used to affect people in the hospital, it can now cause infection in healthy people, the Mayo Clinic says. Antibiotics can’t treat viral infections, but people often take them for this purpose. Overuse of antibiotics and taking only part of a prescribed dose can cause antibiotic resistance.

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The Mayo Clinic reports that thousands of people die in the United States every year due to antibiotic-resistant infections contracted in the hospital.  It turns out that the indiscriminate killing of harmless microbes damages the body in complex ways we are only beginning to understand. Powerful synthetic antibiotics introduced into the complex environment in our intestines cause mayhem, much like a series of bombs tossed into a market square. Antibiotic resistance is a widespread problem, and one that the U.S. Centers for Disease Control and Prevention calls “one of the world’s most pressing public health problems.

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One of the deadliest germs is a staph bacteria called M.R.S.A., short for methicillin-resistant Staphylococcus aureus, which lives harmlessly on the skin but causes havoc when it enters the body. One out of every 20 patients contracts an infection during a hospital stay in the US. Hospital infections kill an estimated 103,000 people in the United States a year, as many as AIDS, breast cancer and auto accidents combined. The dangers of infection are worsening as many hospital infections can no longer be cured with common antibiotics.

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Natural antibiotics can be found in vitamins and supplements as well as the human body. The body uses live bacteria in the intestinal tract to promote health and digestion, and fight invading bacteria. According to time.com, taking synthetic antibiotics can destroy live bacteria in a healthy intestinal tract. However, natural antibiotics such as vitamin C, zinc and garlic help keep the body healthy while fighting off invading bacteria. One positive aspect about natural antibiotics is that they have a low toxicity rate, meaning they will likely be less harmful to your body than synthetic antibiotics.

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How natural substances avoid the problem

When you think about how quickly pathogens “evolve around” antibiotic and antiviral drugs, it’s more than amazing that they have been unable to do so against most natural antipathogens such as garlic, olive leaf, and oil of oregano even given tens of thousands of years to do so. How does this happen? What is their secret?

Actually, it’s quite simple – or more accurately, quite complex.  Drugs are essentially one dimensional, which allows microbes an easy avenue to evolve around them. Natural antipathogens, on the other hand, are anything but one dimensional. They often contain dozens of biochemicals. Not all of them are “active,” of course, but many of the so called non-active biochemicals work to potentiate the active ones and offer combinations with each other numbering in the thousands – presenting a complexity that makes it virtually impossible for microbes to work around.

List of Natural Antibiotics

Echinacea is one of the most popular herbal remedies for colds, flues and other bacterial infections. It has been used by herbalists as a blood purifier and to treat a number of infections. According to Clayton College of Natural Health, it stimulates the immune system and increases white blood cell counts. It should be taken only when sick, as the body can adapt to it when taken over longer periods of time.

Garlic is one of the best infection fighters available for both bacterial and viral infections. It is a natural antibiotic that does not appear to create resistant bacteria strains. In addition, fresh garlic extract has been shown to be virucidal to many viruses.

Garlic possesses the ability to stimulate the immune system. It can stimulate the activity of the macrophages (white blood cells), which engulf foreign organisms, such as: viruses, bacteria, and yeast. Furthermore, garlic increases the activity of the T-helper cells (immune cells which are central to the activity of the entire immune system). Garlic may be particularly effective in treating upper respiratory viral infections due to its immune-enhancing properties and its ability to clear mucous from the lungs.

It destroys and/or inhibits various bacteria and fungi, with an antibacterial action equivalent to 1% penicillin. Garlic is effective against strep, staph, and even anthrax bacteria. Garlic is most potent when taken fresh. Taken regularly, it is a natural blood thinner and helps to dissolve cholesterol.

Onion – Everything that’s been said about Garlic can be said about onion. Onions and garlic share many of the same powerful sulfur bearing compounds that work so effectively as anti-viral and anti-bacterial agents.

Uva Ursi has been used for centuries as a mild diuretic with powerful antiseptic qualities that help to remedy the full range of urinary tract infections, such as prostatitis, cystitis, urethritis and vaginitis, among others. It helps to remove wastes and toxins from the body and the accumulation of uric acid in the blood to relieve gout, arthritis and kidney stones. Uva Ursi is also a great way to eliminate excess water weight.

Goldenseal is another herb that is often found in herbal antibiotic formulas. It has antibacterial and anti-fungal properties. It is often used by herbalists to treat sinus infections, vaginal infections, ear infections and sore throats. It can be taken internally and used as a gargle or vaginal wash. The Clayton College Herb Guide warns, however, that it should not be taken during pregnancy, as it may stimulate uterine contractions. It also lowers blood sugar levels and should not be taken by hypoglycemics.

Myrrh has been used by herbalists for centuries and is even mentioned in the Bible. It is antiseptic, antibiotic and antiviral. It can be taken internally, used as a gargle or used as a wash for wounds. The Herb Guide recommends myrrh for bad breath, bronchitis, mouth sores and sore throats. It is a healing agent and helps increase white blood cell counts. Although, it warns not to use myrrh for more than 2 weeks as it is harsh on the kidneys.

Colloidal Silver – Perhaps one of the most controversial natural remedies, colloidal silver has been used for centuries as an antibiotic. During the 19th century, it was also commonly prescribed by doctors for bacterial infections. Modern physicians question whether it is safe for internal use. However, Dr. James Balch and nutritionist Phyllis Balch recommend it for a variety of topical uses, including ring worm and other fungal infections of the skin and nails, wounds, bad breath, mouth sores and tooth aches. It inhibits the growth of bacteria as well as viruses.

Usnea works as antibiotic without any side effects to kill bad bacteria without disturbing good bacteria. It also cures upper respiratory ailments, vaginal infections, fungi, external injuries. The immune system of the body is strengthened to fight against any ailment. Though these natural remedies are properly evaluated by the Food and Drug Administration but the advice must be taken from the doctor before using it.

Manuka Honey – Famous for it’s unparalleled antibacterial properties, Manuka Honey can be used to successfully treat eye infections, ear infections and even sinus infections.

Andrographis -The herb is also called Kalpanath and Kiryat. Kalmegha is bitter in taste and unpalatable. But it has a myriad medicinal properties including its ability to fight leprosy, boost immunity, kill bacteria, viruses and other pathogens, control fevers of various origins including malarial and typhoid, keep the stomach in good health, and provide relief from hemorrhoids. Of late, research has been taken up on the medicinal properties of Kalmegha. The studies were centered around Kalmegha’s ability to kill cancer cells, reduce upper respiratory tract infections etc. There are also claims of Kalmegha improving the immunity in people living with HIV/AIDS.

Iodine – a Pillar Against Infections – Iodine offers a serious and potent replacement for much of the antibiotics that are literally destroying people’s lives and can be used safely with children. Though it kills 90 percent of bacteria on the skin within 90 seconds, its use as an antibiotic has been ignored. Iodine exhibits activity against bacteria, molds, yeasts, protozoa, and many viruses; indeed, of all antiseptic preparations suitable for direct use on humans and animals and upon tissues, only iodine is capable of killing all classes of pathogens: gram-positive and gram-negative bacteria, mycobacteria, fungi, yeasts, viruses and protozoa. Most bacteria are killed within 15 to 30 seconds of contact.

Acacia – Acacia is part of the Mimosaceae family. All the parts of the plant can be used  and they can be picked at various times of the year. The pods can be gathered when they are green, the flowers when in bloom, and the roots can be chopped into small pieces before drying. The gum can be collected by cutting a line into the lower part of the bark.

Some of Acacia’s therapeutic actions are: Antimalarial, astringent, antibacterial, antimicrobial, anticatarrhal, anthelmintic, antifungal, anti-inflammatory and sedative.  Acacia is active against: Staphylococcus aureus, Salmonella spp., Pseudomonas aeruginosa, malaria, Shigella dysenteriae, Escherichia coli, Proteus mirabilis, Neisseria gonorrhoeae.

Aloe Vera – Aloe is part of the Liliaceae family. It is usually the fresh juice that is used but sometimes the dried plant is used internally. The fresh plant leaves can be used anytime. The leaves are cut open and the juice is applied to burns and wounds.

Some of Aloe’s therapeutic actions are: External use: Antibacterial, antimicrobial, antiviral, wound healing, anti-ulcer, and inflammatory. Internal use: Purgative, and it also stimulates smooth muscle contractions. Aloe is active against: Staphylococcus aureus, Pseudomonas aeruginosa, Herpes simpex 1 and 2. Aloe and honey can be applied externally to speed wound healing to prevent infection. Burn victims are extremely prone to Staphyloccus aureus infections.

Cryptolepsis – is part of the Asclepiadaceae family. The roots are used and they can be harvested anytime of the year. Cryptolepsis is a shrub found in several parts of Africa.

Some of Cryptolepsis’ therapeutic actions are: Antiparasitic, antimalarial, antibacterial, and antifungal. Cryptolepsisis active against: Staphylococcus aureus, malaria, Shigella dysenteriae, Escherichia coli, Neisseria gonorrhoeae, Candida Albicans, Camphylobacter, both gram-positive and gram-negative bacteria. Cryptolepsis has been used for centuries by African healers in treatments of fevers, bloody diarrhea, and malaria. Human clinical trials have shown that Cryptolepsis to be potent for malaria.

Eucalyptus – The health benefits of eucalyptus oil can be attributed to its anti-inflammatory, antispasmodic, decongestant, deodorant, antiseptic, antibacterial, stimulating, and other medicinal properties. Eucalyptus essential oil is colorless and has a distinct taste and odor. It should not be taken orally.  It is a good antiseptic owing to its germicidal properties. On its exposure to air, ozone is formed which is a well-known antiseptic. Hence eucalyptus oil is used for healing wounds, ulcers, burns, cuts, abrasions and sores. It is also effective on insect bites and stings.

Ginger has scientific backing as an anti-nausea agent. It may offer other benefits to those stricken with infections diarrhea. Alcohol extracts of ginger are active against bacteria that infect the intestinal tract (Salmonella typhimurium, Escherichia coli, Vibrio cholerae Pseudomonas aeruginosa, Helicobacter pylori), skin and other soft tissues (Staphylococcus aureus), and respiratory tract (Streptococcus pyogenes, Streptococcus pneumoniae, Haemophilus influenzae). Ginger has antifungal activity against the yeast Candida albicans. It also discourages intestinal worms. Because studies have shown that heat deactivates the antibacterial effect, it may be best to consume ginger raw, or in tincture or capsule form.

Habañero and Horseradish – These are stimulants that quicken and excite the body. They energize the body (helping it to marshal its defenses against invading viruses). In addition, they help to carry blood to all parts of the body. They are also diaphoretics and thus help raise the temperature of the body, which increases the activity of the body’s immune system.

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Horseradish, in particular, contains volatile oils that are similar to those found in mustard. These include glucosinolates (mustard oil glycosides), gluconasturtiin, and sinigrin, which yield allyl isothiocynate when broken down in the stomach. In test tubes, the volatile oils in horseradish have shown antibiotic properties, which may account for its effectiveness in treating throat and upper respiratory tract infections. At levels attainable in human urine after taking the volatile oil of horseradish, the oil has been shown to kill bacteria that can cause urinary tract infections, and one early trial found that horseradish extract may be a useful treatment for people with urinary tract infections.

Juniper  is traditionally used to treat a broad range of health conditions, including bronchitis, colds, fungal infections, hemorrhoids, gynecological diseases, and wounds, according to a study by E.K. Akkol and conducted at the Department of Pharmacognosy, Gazi University, Turkey. The study tested extracts from the stems, fruit and leaves for anti-inflammatory and pain-relieving effects on laboratory mice and found methanol extracts particularly effective without causing damage or toxicity.

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Licorice is one of the most extensively used and scientifically investigated herbal medicines. The medicinal use of licorice in both eastern and western cultures dates back several thousand years. Used primarily as a demulcent, expectorant, antitussive and mild laxative. Licorice is one of the most popular components of Chinese medicine. Its traditional uses include the treatment of peptic ulcers, asthma, pharyngitis, malaria, abdominal pain, insomnia and infections.Alcohol extracts of licorice have displayed anti-microbial activity against staphylococcus aureus, streptococcus mutans, mycobacterium smegmatis and Candida albicans. The majority of its anti-microbial effects are due to its isoflavanoid components, with glycyrrhetinic acid and derivatives having a lesser antibacterial effect.

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Apple-Cider Vinegar is anathema to all kinds of germs that attack the throat. In effect, it acts like a sponge and draws out throat germs and toxins from the surrounding tissue.  ACV also stimulates a condition called acetolysis in which toxic wastes that are harmful to the body are broken down and rendered harmless.

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Liquid Ionic Zinc – Like colloidal silver, liquid zinc is both anti-bacterial and anti-viral, but without the potential toxicity issues found with silver. Zinc is found in all body fluids, including the moisture in the eyes, lungs, nose, urine, and saliva. Proper zinc levels offer a defense against the entrance of pathogens. In the 1800’s, surgeons used zinc as an antiseptic/antibiotic after surgery; they noted its amazing healing properties. Wounds would heal, at times, as quickly as 24 hours after an operation, without swelling, and scarring was barely noticeable after a short period of time.

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Sage – helps to digest fatty foods and proteins which are not easy to digest; acidity is kept under control with sage herb; its anti bacterial contents help various parts like the digestive system, genitals, eyes, ears, nose and throat. Its antiseptic contents help to heal sores, wounds and surgical incisions. The formation of cancerous cells is prevented by the antioxidants in this herb and even bites and allergies are relieved with the medicinal properties of sage.

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Wormwood – Antibacterial; Antiperiodic; Antiseptic; Carminative; Digestive; Febrifuge. Qing Ho, better known in the West as sweet wormwood, is a traditional Chinese herbal medicine. An aromatic anti-bacterial plant, recent research has shown that it destroys malarial parasites, lowers fevers and checks bleeding. It is often used in the tropics as an affordable and effective anti-malarial.  An infusion of the leaves is used internally to treat fevers, colds, diarrhea etc. Externally, the leaves are poulticed onto nose bleeds, boils and abscesses. The leaves are harvested in the summer, before the plant comes into flower, and are dried for later use. The plant contains artemisinin, this substance has proved to be a dramatically effective anti-malarial against multi-drug resistant Plasmodium spp. Clinical trials have shown it to be 90% effective and more successful than standard drugs. In a trial of 2000 patients, all were cured of the disease. Also used against malaria is an alcohol extract of the dried leaves, with the wormwood species Artemisia annua showing far greater antimalarial potential than extracts from over 30 other species in lab tests. Wormwood is often used in conjunction with other herbs to deal with gallbladder disorders and flatulence. The seeds are used in the treatment of flatulence, indigestion and night sweats.  Orally wormwood is taken for loss of appetite, indigestion and gastrointestinal problems. The constituents of wormwood include artemisinin, absinthin, anabsinthin, and a volatile oil that is 70% thujone.  Although Wormwood is generally regarded as safe when used appropriately and for short durations, it should not be taken in large amounts or long-term.

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Natural Antibiotics in Mammals– A recent study by the University of California found that most mammals, including humans create their own natural antibiotics when sick. These natural peptides, called cathelicidins, are found in tissue and white blood cells. They naturally inhibit microbial growth and fight infections. The researchers further found that overuse of prescription antibiotics leads to bacterial resistance and may weaken the body’s natural defenses.

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Spices and Herbs used daily as antibiotic: The spices and herbs used in the kitchen are antibiotic in its effect. The list of these spices and herbs is given below:

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Antibiotic & Antibacterial:
• Oregano
• Thyme
• Pau d’arco
• Una da gato
• Myrrh
• Turmeric

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Antiviral Herbs and Spices:
• Aloe Vera
• Boneset
• Elderberry
• Osha root
• Astragalus
• Lomatium
• St. John’s Wort

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Antifungal Herbs and Spices:
• Black walnut hulls
• Barberry bark
• Maitake mushroom
• Tea tree oil
• Wormwood
• Neem

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Antibiotic Oils:
• Lemon
• Cloves
• Oregano
• ThymeSource:

• http://www.naturalnews.com/022800_antibiotic_antibiotics_infection.html#ixzz1kiiD8eXm
• http://www.livestrong.com/article/58240-list-natural-antibiotics/#ixzz1jxti7MQk
• http://www.jonbarron.org/immunity/natural-health-remedies-antibiotics-antivirals

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**Help Reduce the Side Effects of Synthetic Antibiotics With Complementary Car

Read the original article here.
by Bruce Fife, ND

The quality of the food we eat has an enormous impact on our state of health. The healthier our foods are, the healthier we are. For this reason, it is important that we eat the foods that provide the most benefit. Some foods are good because they are loaded with vitamins and minerals as well as fiber. A few are classified as functional foods because they provide health benefits beyond their nutritional content. These foods have therapeutic value that can protect us from many common health problems.

One such food is so powerful that I have seen it clear up flu symptoms almost overnight, stop bladder infections, remove precancerous skin lesions, bring quick relief from Crohn’s disease, heal chronic psoriasis, and improve symptoms associated with hypoglycemia, diabetes, hypothyroidism, and chronic fatigue, among others. Medical researchers are now using it in the fight against AIDS.

What is this incredible health food? You may be surprised to learn that this miracle of nature is coconut, more specifically, coconut oil. Shocked? Most people are.

Once mistakenly believed to be bad for the heart because of its saturated fat content, coconut oil is now known to contain a unique form of saturated fat that actually helps prevent heart disease, stroke, and hardening of the arteries as well as provide many other health benefits.

Interestingly enough, the secret to coconut oil’s healing powers came as a result of research on human breast milk. Breast milk has been called nature’s perfect food. It contains all the vitamins, minerals, and other substances necessary to feed a baby for the first year or so of life. Within this milk are certain nutrients that not only provide an ideal source of nourishment but also protect the baby from disease causing bacteria, viruses, and fungi that are so prevalent in our environment.

Years ago it was discovered that human breast milk contains a unique group of saturated fats known as medium-chain triglycerides (MCTs). These fats are very different from the fats in meat and vegetables that are commonly found in our foods.

When eaten, the body transforms MCTs into monoglycerides and medium-chain fatty acids (MCFAs), both of which possess powerful antimicrobial properties capable of killing disease causing bacteria, viruses, and fungi. It is due primarily to the presences of MCTs in human breast milk that protect babies from infections for the first few months of their lives while their immune systems are still developing.

The fats in our food are composed almost entirely of long-chain triglycerides (LCTs). Some 98 to 100% of the fats and oils we eat consist of LCTs. Other than breast milk there are very few good dietary sources of MCTs. Butter and whole milk contain a small amount. But by far the richest natural source of MCTs comes from coconut. Coconut oil is unique in that is composed predominately of MCTs. For this reason, coconut oil can have a pronounced impact on our health just as mother’s milk does on newborn infants. This is what makes coconut oil different from all other oils and what gives it its unique healing characteristics.

Researchers theorized that if MCTs from breast milk could protect babies from infections, they could also protect other age groups as well. If this is true, a source rich in MCTs would provide a safe and effective way to fight off infectious illnesses. Since coconut oil is the richest natural source of MCTs, researchers have studied it extensively in this respect. They have found that MCFAs, which are created from the breakdown of MCTs in coconut oil, possess very powerful antimicrobial properties. This is well documented in the medical literature. Studies show that MCFAs from coconut oil are effective in killing bacteria that cause ulcers, sinus infections, bladder infections, gum disease and cavities, pneumonia, gonorrhea, and many other illnesses. They kill fungi and yeasts that cause ringworm, athlete’s foot, jock itch, and candidiasis. They kill viruses that cause influenza, measles, herpes, mononucleosis, and hepatitis C. They even kill HIV.

Because of the published studies that have shown that MCFAs kills the AIDS virus many HIV infected people have added it to their treatment programs with success. Chris Dafoe of Cloverdale Indiana, had a viral load of 600,000, which indicated the infection was rapidly overpowering his body. He began eating coconut every day. Within weeks his viral load dropped to non-detectable levels. Many others have reported similar experiences.

A clinical study carried out in the Philippines provided more proof that coconut oil is effective in fighting off infection. A group of HIV patients were given 3½ tablespoons of coconut oil a day. They received no other treatment. After 3 months 60% of them had a lower viral load and were doing better.

Antibiotics have been hailed as the miracle drugs of the 20th century. At first they seemed to be effective in stopping many of the dreaded diseases of the past. However, new strains of bacteria have been arising that are resistant to these drugs and infectious illnesses are on the rise. The overuse of antibiotics has led to the rise of these so-called sugergerms. Scientists are continually trying to develop new antibiotics to fight these new drug-resistant strains of bacteria.

While antibiotics may be necessary at times, the problem with them is that they are often toxic to us as well as the bacteria they are designed to kill. They affect our health in other ways too. Antibiotics kill all the bacteria in the body, including friendly gut bacteria. In the absence of friendly bacteria in the intestinal tract, candida, a troublesome yeast, is allowed to grow unrestrained. This often leads to candidiasis. MCFAs also kill disease-causing bacteria. But unlike antibiotics, they are not toxic to us and do not harm friendly gut bacteria. An added benefit with MCFAs is that they also kill candida. So the intestinal environment is left in better shape than it was before. In addition, they do not promote antibiotic resistance or the development of so-called supergerms.

MCFAs do another thing antibiotics can’t and that is kill viruses. Antibiotics can’t touch viruses. In fact, there are no medications that can effectively kill viruses. Vaccination is the only weapon we have against them. When you get the flu there isn’t anything the doctor can do for you. All he can do is give you medications that may make the symptoms easier to cope with, but your body has to do all the work in fighting off the infection. Some viral infections can linger on in the body indefinitely. Once infected with herpes or hepatitis C, for example, you have it for life. MCFAs offer a natural, harmless method of ridding the body of these troublemakers or at least allowing you to live a normal life without serious symptoms. No medication can do that. Coconut oil is perhaps the strongest antibacterial, antiviral, and antifungal dietary supplement you can get without a doctor’s prescription.

Although MCFAs are deadly to many disease-causing microorganisms, they are completely harmless to us. In fact, they are so safe that nature puts them into mother’s milk to nourish newborn infants.

If coconut oil is so effective, why haven’t we heard more about it in the treatment of infectious illnesses? The problem with coconut oil is that it is a natural product. Pharmaceutical companies cannot patent it, so they have little interest in developing or promoting it. Most of the interest has come from the health food and supplement industry. In fact, coconut oil in one form or another has been used for some time. Caprylic acid, one of the MCFAs in coconut oil is a popular ingredient in many anti-candida formulations. Monolaurin, another coconut oil derived supplement, is used as a general-purpose antibiotic. Fractionated coconut oil, also known as MCT oil, is a common ingredient in many health and fitness products. Coconut oil has even been put into gel capsules as dietary supplements. Of course, you can also find pure liquid coconut oil in just about any health food store.

Food processors have recognized the importance of MCTs in mother’s milk and have been adding it in various forms to infant formula for years. MCTs not only help protect babies from infections but they provide an important source of nutrition. One the differences between MCTs in coconut oil and the LCTs that are more commonly found in our diet is the way in which our bodies digest and metabolize them. MCTs digest very easily. Unlike LCTs, MCTs do not need pancreatic digesting enzymes or bile for digestion. Because they digest so quickly they provide a quick source of nutrition without taxing the enzyme systems of the body. Studies have shown that when premature infants are give formula containing MCTs they grow faster and have a higher survival rate. This is another reason why they are added to commercial infant formulas.

As the name implies, long-chain triglycerides are larger than medium-chain triglycerides. The size is extremely important because our bodies digest and metabolize each fat differently based on its size. Therefore, the physiological effects of MCTs from coconut oil are distinctly different from those of LCTs. These differences have a pronounced impact on our health.

Let me briefly describe how the two types of fat are digested. When we eat fats composed of LCTs they travel through the stomach and into the intestinal tract. It is in the intestines where the vast majority of fat digestion occurs. Pancreatic enzymes and bile are necessary for digestion. LCTs are reduced into individual long-chain fatty acids. These fatty acids are absorbed into the intestinal wall. Inside the intestinal wall they are repackaged into bundles of fat and protein call lipoproteins. These lipoproteins are then sent into the bloodstream. As they circulate in the bloodstream they release particles of fat. This is the source of the fat that collects in our fat cells and the fat that collects in and clogs up artery walls. As the lipoproteins get smaller they eventually go to the liver. In the liver they are dismantled and used for energy or repackage into new lipoproteins and again sent back into the bloodstream to disperse fat throughout the body.

MCTs are processed differently. When we eat a fat containing MCTs, such as coconut oil, it travels through the stomach and into the small intestine. But since MCTs digest quickly, by the time they leave the stomach and enter the intestinal tract they are already broken down into individual fatty acids (MCFAs). Therefore, they do not need pancreatic enzymes or bile for digestion. Since they are already reduced to fatty acids as they enter the small intestine, they are immediately absorbed into the portal vein and sent straight to the liver. In the liver they are preferentially used as a source of fuel to produce energy. MCFAs bypass the lipoprotein stage in the intestinal wall and in the liver. They do not circulate in the bloodstream to the degree that other fats do. Therefore, they do not supply the fat that collects in fat cells nor do they supply the fat that collects in artery walls. MCFAs are used to produce energy, not body fat and not arterial plaque.

The fact that MCTs are easier to digest than other fats is good news for those with digestive concerns. Newborn infants, cystic fibrosis sufferers, those with gallbladder problems, and anyone who has difficulty digesting fats can benefit from using coconut oil. This is particularly true for those who have gallbladder surgery. The surgical removal of the gallbladder makes fat digestion difficult. The gallbladder collects and holds bile secreted by the liver. When we eat a meal containing fat, the gallbladder is emptied into the intestinal tract. Bile emulsifies the fat allowing digestive enzymes to effectively break it down. When the gallbladder has been surgically removed, there no longer is a reservoir of bile. The liver continues to make bile but instead of collecting in the gallbladder it constantly drains into the intestinal tract. Only a small amount of bile is present at any time. If too much fat is eaten at any one time it causes intestinal distress and cramping. So fat consumption needs to be limited.

Because coconut oil digests without the need of bile, those people who have had gallbladder surgery can consume this fat without fear. I have had people tell me they could only handle a very small amount of fat without it causing them discomfort, but they could eat a couple of tablespoons of coconut oil at one time without problem.

Because MCTs are digested and assimilated easily by the body, they increase the absorption of other nutrients as well. Studies show that MCTs enhance the absorption of minerals, particularly calcium and magnesium. They improve the absorption of some of the B vitamins, the fat-soluble vitamins (A, D, E, K, and beta-carotene), as well as amino acids. Nature was wise in adding MCTs to breast milk.

Because MCTs provide a quick source of nutrition and improves absorption of other nutrients, coconut oil has been recommended in the treatment of malnutrition. Studies show that when coconut oil is added into the diets of malnourished children their recovery is quicker. Keep in mind that coconut oil does not necessary supply all the missing nutrients. It simply makes what nutrients that are already present in the diet more bioavailable.

The benefits of coconut oil don’t stop there. Research suggests that coconut oil may be of help in preventing numerous other health problems including breast and colon cancer, liver disease, kidney disease, Crohn’s disease, chronic fatigue, obesity, and even epilepsy. When you consider all the things coconut oil can do, you can see why I call it nature’s miracle oil.

Fortunately, babies aren’t the only ones who can benefit from MCFAs. We can all enjoy the benefits of MCFAs by adding coconut oil into our diets.

How do you use it? Some people take it by the spoonful like a dietary supplement. I prefer to use it in food preparation. You can use it in most any recipe that calls for margarine, shortening, butter, or vegetable oil. One of the distinctive characteristics of coconut oil is its high melting point. At temperatures of 76 degrees F and above the oil is liquid like any other vegetable oil. At temperatures below this it becomes solid like butter. So a jar of coconut oil may be liquid or solid depending on the temperature.

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Submitted by www.wildernessfamilynaturals.com with permission of Bruce Fife, ND is the author of several books including The Coconut Oil Miracle and Coconut Cures. He is the director of the Coconut Research Center, a nonprofit organization dedicated to educating the public and medical profession about the health aspects of coconut. You can visit his Web site at www.coconutresearchcenter.org.

Posted By Dr. Mercola | May 07 2011 | 31,865 views

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