These People Reversed Their Diabetes In 30 Days With This One Change


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Diabetes is one of the most rampant diseases of our time. According to the American Diabetes Association, in 2012, 29.1 million Americans, or 9.3% of the population, had diabetes. [1]

In fact, diabetes is growing at a fairly fast rate. A study completed by the CDC & Research Triangle Institute concluded that If recent trends in diabetes prevalence rates continue linearly over the next 50 years, future changes in the size and demographic characteristics of the U.S. population will lead to dramatic increases in the number of Americans with diagnosed diabetes.[2]

According to the current mainstream approach, the major goal in treating diabetes is to minimize any elevation of blood sugar (glucose) without causing abnormally low levels of blood sugar. Type 1 diabetes is treated with insulin, exercise, and a diabetic diet. Type 2 diabetes is treated first with weight reduction, a diabetic diet, and exercise. [3] Currently the belief is “Diabetes is a chronic disease that has no cure.”– The American Diabetes Association.

But what if we could not only prevent diabetes before it happened, but also reverse it once it shows up?

6 Test Subjects Reverse Diabetes In 30 Days

In the film Simply Raw: Reversing Diabetes in 30 Days, six test subjects were used, all of whom had varying lifestyles and conditions but were all diabetic- five type 2, and one type 1. Each subject was taking insulin.

Before we get into the results of this film, let’s take note of what is established about type 1 and type 2 diabetes. This information is from The National Diabetes Education Program:

Type 1 diabetes – the body does not make insulin. Insulin helps the body use glucose from food for energy. People with type 1 need to take insulin every day.

Type 2 diabetes – the body does not make or use insulin well. People with type 2 often need to take pills or insulin. Type 2 is the most common form of diabetes.

The participants of the program were as follows:

  • Austin (age 25) was not only a type 1 diabetic, but he also had a drinking problem.
  • Kirt (age 25) had a blood sugar reading of 1200. Normal is below 100. His doctor told him, “You should be dead.”
  • Bill (age 58) was seeing a cardiologist and had neuropathy. He could not feel his feet.
  • Michelle (age 36) was quite obese.
  • Henry (age 58) took insulin plus 9 pills daily. Blood sugar was at 464.
  • Pam (62) was quite obese. Her father, brother and sister are also diabetic.

The Method

The approach Gabriel Cousens takes to cure people of diabetes is all about changing their diet. He states that research shows that in terms of health, meat eaters have 4 times more breast cancer, 3.6 times more prostate cancer, 4 times more diabetes, and much more in general chronic disease. If you’re just having milk, that’s 3 times more leukemia.[4]

Given his position on diet, he believes in taking a mainly raw approach to eating and consuming a plant based diet. His team prepares raw, well-balanced and whole meals for the test subjects throughout the 30 day period. The food becomes their medicine.

With medical supervision, all of the subjects took their medication as needed and ate the food that is provided to them by Gabriel and his team at the Tree Of Life Rejuvenation Center.

Results

By Day 3 of the program Kirt, Bill and Henry were able to stop taking insulin and medication. Their blood sugar levels had already dropped to the normal range after just 3 days of changing their diet. Pam was able to cut her insulin intake by 1/3. Austin, the type 1 diabetic, was able to cut his insulin intake down to half. And Michelle saw her blood sugar at around 362. This discouraged her to the point where she didn’t want to stay in the program any longer, although she did.

By day 12 of the program, Henry’s blood sugar had dropped 256 points compared to day 1. He was not using medication to lower his blood sugar levels. Although he was seeing great results, Henry felt he was too old for the program and requested to go home. His family arrived on day 17 and he went home. By that time, he was no longer taking 17 medications, he had lost 30 pounds and his blood pressure had decreased. In Henry’s case, his addiction to the food he used to eat was too difficult to overcome.

By the very last day, day 30, incredible results were seen that intensely challenges the current belief that diabetes has no cure.

  • Kirt no longer needed medications. His blood sugar had dropped 214 points to as low as 73 (normal) without medication. It was later found out he was type 1 diabetic since the beginning. Status: Within normal range.
  • Bill stopped taking 19 medications and lost 32 pounds. His blood sugar dropped 214 points to 74 (normal) without medication or insulin. Status: Within normal range.
  • Michelle stopped taking all of her medications and lost 23 pounds. Her blood sugar dropped from 291 to 109 without the use of medication. Status: Within normal range.
  • Pam lost 26 pounds while her blood sugar dropped 167 points down to 112 without medication. Status: Within normal range.
  • Austin, who is type 1 diabetic, lost 20 pounds and reduced his insulin from 70 units down to 5. Status: Drastic improvement in diabetic condition.

As you can see, all participants had drastic turn-arounds in their health and all had their diabetes either completely reversed or severely under control. A type 1 diabetic (Kirt) had his diabetes completely cured -something that is considered impossible. All type 2 diabetics no longer needed insulin.

What Does This Tell Us?

Like many things in modern medicine, we don’t have all of the answers and in a lot of cases we have a difficult time admitting that what is currently mainstream  isn’t always the best course of action.

People everywhere are taking alternate routes to achieve results equal to and sometimes better than what is made available to them through mainstream voices like doctors and government appointed professionals. I feel it’s important that people know their options and have a fair chance of hearing them out. I know many people with diabetes who aren’t aware of the power of food in transforming their condition yet are taking insulin and following mainstream ideas as if it’s the only truth.

It isn’t to say that the mainstream is bad, it’s simply that we are missing out on other options in a big way. After all, the American Diabetes Association makes claims about there being no cures yet the above results would suggest there is more to that story.

Have you ever tried raw food to cure your diabetes? We are curious to hear some real live results from others.

Sources:

www.collective-evolution.com

1. www.diabetes.org

2. care.diabetesjournals.org

3. www.medicinenet.com

4. www.treehugger.com

5. www.webmd.com

http://worldtruth.tv/these-people-reversed-their-diabetes-in-30-days-with-this-one-change/

 

Reason Behind Increasing Food Allergies Discovered


Note: Dairy products – milk, cheese, butter, yogurt – from cows treated with antibiotics are a big source of hidden antibiotic exposure in our diets. Adding quality probiotics as a dietary supplement helps restore intestinal balance and minimize, or eliminate  food allergies all together.
by Rick Paulas
August 28, 2014

Photo:sweenpole2001/Flickr/Creative Commons License

Try to remember grade school. (This may take either a few seconds or hours, depending on how far into the vault those memories are located.) Remember when it came time for lunch. Now, try to remember how many times you heard the phrase “food allergy.”

If you’re in your mid-20s or older, odds are the answer is “rarely, if ever.” But, man, times have changed.

If you have children of your own, or have walked within 100 feet of a school recently, you know that’s not the case anymore. We’re bombarded with warnings about food allergies almost on a daily basis, and that’s because they’re a big problem. They’ve risen a whopping 50% between 1997 and 2007, and no one’s quite sure why. But a new study from the University of Chicago not only offers a possible cure, but a possible cause.
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A very quick summary of the study: Scientists took a group of mice with peanut allergies and gave them the gut bacteria Clostridia, a bacteria found commonly in humans. After administering it, they found that the mice no longer had food allergies. Hooray!

To understand more about this study, I called up the lead researcher, immunologist Dr. Cathryn Nagler. She’s spent the past decade studying how our bodies develop food allergies, including trying to analyze why we’re able to eat anything at all.

“All the food that comes into your body is a potentially foreign material,” says Nagler. “I’ve been looking at why we’re not allergic to all of the foods we eat.”

In an attempt to further probe that question, Nagler and her colleagues authored a 2004 study that concluded the removal of gut bacteria in mice led to the development of food allergies. (They removed the bacteria by administering antibiotics, something to keep in mind for later.) With that conclusion out of the way, they began working on reversing the process by re-introducing bacteria. After a few tries, they found one that worked: Clostridia.

“When I say Clostridia, I’m talking about a big class of bacteria,” says Nadler. “It may include hundreds, maybe thousands of members. There’s so much we don’t know about the gut. It’s not like I can say I’d like to test X-Y-Z. You only test what you can isolate. We were lucky because we were able to isolate the Clostridia’s unique property of forming spores.”

Once introduced to the mice, the Clostridia acts as a barrier to keep the allergens in peanut proteins from entering their bloodstream. The allergens are still there, but they’re not able to produce the allergic reaction. Hence: No more food allergies. So, how long until this result provides benefits for humans?

“There’s much, much, much more work to be done,” says Nagler. “Next, we want to look at children with food allergies. And then it has to be developed in a safe drug format, and that’s going to take some time.”

But one thing we don’t have to wait for is what this study suggests about the possible culprit behind food allergies: Our antibiotics-happy culture.

“We don’t want to say this is a cause and effect relationship, but we do want to raise the concern,” says Nagler. “An infectious disease specialist made the point that most kids in the U.S. receive two or three courses of antibiotics in infancy. Most of the treatments they receive are for viral infections, meaning, they’re getting a treatment that serves no purpose.”

What they’re getting instead is the alteration and elimination of the bacteria that may keep allergens at bay. And that’s just one of the problems that are associated with the overuse of antibiotics.

“There’s a lot of reasons to cut back,” says Nagler. “Not only food allergies, but so-called Diseases of Western Lifestyle seem to be increasing with the increasing use of antibiotics. There’s also antibiotic resistance. It’s not controversial to say that we need to be more judicious in our use of antibiotics.”

To learn about the pesticide-antibiotic connection that can led to allergic reactions, click here.

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Reason Behind Increasing Food Allergies Discovered
About the Author
Rick Paulas has written plenty of things, some of them serious, many of them not, scattered over the vast expanses of the Internet. He lives in Los Angeles and is a White Sox fan. MORE Read more

http://www.kcet.org/living/food/food-rant/reason-behind-increasing-food-allergies-discovered.html#.VBNt3h6mtLc.facebook

Albert Bates: Permaculture offers the new, and needed, 21st Century Ethics


La_Cite_4_Albert_Bates_160_pxIf you recall, I specifically cited the remarks of Albert Bates from the plenary session of the North American Permaculture Convergence as particularly resonant for me. Here he expands on his topic of the eventual “invisibility” of (the ethics of) permaculture, and gives a youtube link to the entire plenary session at the end.

Stranded Ethics

September 5, 2014

by Albert Bates

peaksurfer.blogspot.com

” The ethics of the past are not just passé, but counterproductive. Anyone clinging to them will eventually be regarded as a fool, a fossil and a social pariah.

hiroshimahibashukaRobert Jay Lifton, author of Death in Life: Survivors of Hiroshima, wrote an op-ed for The Sunday New York Times called The Climate Swerve, pointing out the sudden shift in awareness towards the existential threat we face from our careless destruction of the atmospheric commons.

In his earlier work on Hiroshima, Lifton observed that such a shift occurred some years after the bombing, when the full extent of its horrors became more widely known. Before then, it was, while unfortunate, morally okay under the rules of war to blow up or incinerate civilian populations, as the allies had been doing beginning with the firebombing of Dresden and then all over Japan. The Bomb’s victims’ shadows, etched in pavement, and the torments of the hibakusha  did what Picasso’s Guernica and Vonnegut’s Slaughterhouse Five had failed to do. It transformed mass civilian incinerations into something that was morally reprehensible, auguring the Cold War.

Of course, just because it is now universally considered morally reprehensible does not stop rogue states from mass-slaughtering civilians with radioactive weapons in places like Falujah, Fukushima, Gaza or Doniesk but nonetheless the public is now outraged when it learns of these crimes, and it wasn’t as much before. Governments are forced to go to lengths to keep these atrocities secret and to obscure the truth when it is hinted at. Lifton wrote:

“With both nuclear and climate threats, the swerve in awareness has had a crucial ethical component. People came to feel it was deeply wrong, perhaps evil, to engage in nuclear war, and we are coming to an awareness that it is deeply wrong, perhaps evil, to destroy our habitat and create a legacy of suffering for our children and grandchildren.”

— The Climate Swerve, The New York Times Opinion, Aug 23, 2014

There is something more important in Lifton’s essay than the “swerve” that the author is trying so hard to sell as a meme. Almost as a throwaway he uses a phrase that has a much deeper resonance. He calls the ways people regard moral crimes before the swerve “stranded ethics.”

Stranded ethics: ethics that governed our collective decisions but have now lost their relevance.

Yes. We need to leave behind the stranded ethics of the 20th century the same way we need to leave in the ground the stranded capital assets of the fossil fuel companies and countries.

Our stranded ethics were based on growth at all costs — the prime directive of capitalism — and damn the environment, damn social justice and fair share, damn the future consequences. What counts, according to obsolete dicta from an industrial age, are share values, net worth, market share, competitiveness, national pride, ethnic pride, war footing and profits über alles.

In the stranded ethics of the past, it is more important to have routine unemployment to support all-volunteer armies than to pay a minimum wage adequate to support a family; it is more important to return value to shareholders than to protect the air and waters surrounding a manufacturing facility; and it is more important to give corporations civil rights than to regulate influence on the regulatory process, such as by making huge donations to sway an election.

Lifton says, “We may well speak of those shareholder-dominated principles as … better left buried but at present … all too active above ground.”

“It is a bit like the old Jack Benny joke, in which an armed robber offers a choice, ‘Your money or your life!’ And Benny responds, ‘I’m thinking it over.’”

To truly inhabit the 21st century we will all share a common epiphany: that we have reached the Age of Limits and the Era of Consequences. We are at or soon approaching that inflection point. Here, now. From that shift it will follow as inexorably as night follows day that the ethics of the past are not justpassé, but counterproductive. Anyone clinging to them will be regarded as a fool, a fossil and a social pariah.

So for instance, if you encounter someone who still thinks nuclear power is a good idea, they are still clinging to stranded ethics. If you encounter someone at a wedding telling the bride and groom it would be good to have more than two children, they have stranded ethics. You can be a little more compassionate towards them, especially if they are elderly, because you can appreciate what they are going through, having to change their whole approach to the world and still live with the horrible decisions they made earlier in their lives.

Someone who thinks it is okay to have that third kid, to donate money to a biotech wing at a university, to not compost their kitchen scraps, or to throw away lots of plastic like they didn’t know where it is going — has stranded ethics. Eventually peer pressure will catch up with them.

Fishermen who use purse seine nets have stranded ethics. Japanese “whale researchers” have stranded ethics. Rhino horn cocktail consumers have stranded ethics. Very soon regulations and public opprobrium will catch up to them.

Homeowners who lease their back yards to frackers have stranded ethics. Poisoned wells and defaulted rent checks will catch up to them. People who work at car dealerships that only sell urban land cruisers have stranded ethics. The public will simply have stopped buying those behemoths.

Keeping 73 prisoners who have been exonerated of any crime imprisoned for years without trial or right of counsel after being found innocent by judicial review, for years, and then subjecting them to daily torture by shoving oversized and unsanitary plastic tubes down their noses when they protest, even on the day you admit, “We tortured some folks,” thinking you were referring to a dozen years earlier and some other administration, not to the hundreds of people you tortured repeatedly that very same day for speaking up in protest, is stranded ethics.

Crimes such as these have well-established mechanisms of justice, that, while painfully slow, have no statute of limitations and apply as equally to Heads of State as to their minions. Toadies who coddle such war criminals as “the least worst alternative” have stranded ethics.

The late Zenmaster, Shunryu Suzuki Roshi, in Zen Mind Beginners Mind said it is important to understand that Zen is nothing special. Any roshi will say the same. There is no attainment. Just sit. Nothing special.

As the ethics of the 20th century become stranded, the ethics of permaculture will become invisible. Permaculture will become the new normal. It will simply be taken for granted.

Permaculture is nothing special. Acting ethically towards future generations is nothing special. Living today as if there really is going to be a tomorrow is not a fringe activity. Just do it. Already, everyone else is starting to, too.

http://exopermaculture.com/

CDC whistleblower is just the tip of the iceberg


by Jon Rappoport

August 26, 2014

www.nomorefakenews.com

William Thompson, the CDC whistleblower, has yet to step into the light and make a full and definitive statement about the CDC concealing MMR-vaccine dangers.

Mothers of autistic children are now preparing a class-action suit against the CDC for covering up the MMR vaccine-autism connection. They will undoubtedly want Thompson as a witness.

He can talk now or talk later.

The public at large still has blind faith in “medical experts” and the truth of published studies.

Fraud at the CDC? A study that was intentionally distorted to give a pass to a toxic and highly dangerous vaccine? What? How could that be?

Well, here’s a medical expert. For 20 years, she had a front-row seat that very few doctors or researchers ever occupy. Thousands of medical studies arrived at her desk. She was a “queen of judgment.”

She is Dr. Marcia Angell. She was the editor of the most prestigious medical journal in the world, The New England Journal of Medicine.

On January 15, 2009, the NY Review of Books published Dr. Angell’s devastating assessment of medical literature:

“It is simply no longer possible to believe much of the clinical research that is published, or to rely on the judgment of trusted physicians or authoritative medical guidelines. I take no pleasure in this conclusion, which I reached slowly and reluctantly over my two decades as an editor of The New England Journal of Medicine.” —(Marcia Angell, MD, “Drug Companies and Doctors: A story of Corruption.” NY Review of Books, Jan. 15, 2009.)

Here is another quote of a similar nature, also published in the NY Review of Books (May 12, 2001, Helen Epstein, “Flu Warning: Beware of Drug Companies”):

“Six years ago, John Ioannidis, a professor of epidemiology at the University of Ioannina School of Medicine in Greece, found that nearly half of published articles in scientific journals contained findings that were false.”

Here’s another quote from the same article:

“Last year, GlaxoSmithKline’s diabetes drug Avandia was linked to thousands of heart attacks, and earlier in the decade, the company’s antidepressant Paxil was discovered to exacerbate the risk of suicide in young people. Merck’s painkiller Vioxx was also linked to thousands of heart disease deaths. In each case, the scientific literature gave little hint of these dangers.”

And finally, here is yet another statement from Marcia Angell, former editor of The New England Journal of Medicine:

“A review of seventy-four clinical trials of antidepressants, for example, found that thirty-seven of thirty-eight positive studies [that praised the drugs] were published. But of the thirty-six negative studies, thirty-three were either not published or published in a form that conveyed a positive outcome.”

It turns out that the informational pipeline that feeds the entire perception of pharmaceutical medicine is a rank fraud.

So…a 2004 study at the CDC that intentionally buried the MMR vaccine’s connection to autism?

It’s just business.

Tell that to parents of autistic children.

http://jonrappoport.wordpress.com/

The Big One: CDC whistleblower goes public Now


The Big One: CDC whistleblower goes public Now

CDC whistleblower admits fraud publicly: releases Aug. 27 statement!

by Jon Rappoport

August 27, 2014

www.nomorefakenews.com

Here it is. All the people who said we were making it up, inventing charges of fraud at the CDC…well, here it is. CDC Whistleblower William Thompson’s own statement, released from his lawyer’s office today.

I’ll have more to say about Thompson’s confession. But for now, read his words, particularly the opening. The 2004 CDC study on the MMR vaccine and autism was cooked. It was fraud.

FOR IMMEDIATE RELEASE-AUGUST 27,2014

STATEMENT OF WILLIAM W. THOMPSON, Ph.D., REGARDING THE 2004 ARTICLE EXAMINING THE POSSIBILITY OF A RELATIONSHIP BETWEEN MMR VACCINE AND AUTISM

My name is William Thompson. I am a Senior Scientist with the Centers for Disease Control and Prevention, where I have worked since 1998.

I regret that my coauthors and I omitted statistically significant information in our 2004 article published in the journal Pediatrics. The omitted data suggested that African American males who received the MMR vaccine before age 36 months were at increased risk for autism. Decisions were made regarding which findings to report after the data were collected, and I believe that the final study protocol was not followed.

I want to be absolutely clear that I believe vaccines have saved and continue to save countless lives. I would never suggest that any parent avoid vaccinating children of any race. Vaccines prevent serious diseases, and the risks associated with their administration are vastly outweighed by their individual and societal benefits.

My concern has been the decision to omit relevant findings in a particular study for a particular sub­ group for a particular vaccine. There have always been recognized risks for vaccination and I believe it is the responsibility of the CDC to properly convey the risks associated with receipt of those vaccines.

I have had many discussions with Dr. Brian Hooker over the last 10 months regarding studies the CDC has carried out regarding vaccines and neurodevelopmental outcomes including autism spectrum disorders. I share his belief that CDC decision-making and analyses should be transparent. I was not, however, aware that he was recording any of our conversations, nor was I given any choice regarding whether my name would be made public or my voice would be put on the Internet.

I am grateful for the many supportive e-mails that I have received over the last several days.

I will not be answering further questions at this time. I am providing information to Congressman William Posey, and of course will continue to cooperate with Congress. I have also offered to assist with reanalysis of the study data or development of further studies. For the time being, however, I am focused on my job and my family.

Reasonable scientists can and do differ in their interpretation of information. I will do everything I can to assist any unbiased and objective scientists inside or outside the CDC to analyze data collected by the CDC or other public organizations for the purpose of understanding whether vaccines are associated with an increased risk of autism. There are still more questions than answers, and I appreciate that so many families are looking for answers from the scientific community.

My colleagues and supervisors at the CDC have been entirely professional since this matter became public. In fact, I received a performance-based award after this story came out. I have experienced no pressure or retaliation and certainly was not escorted from the building, as some have stated.

Dr. Thompson is represented by Frederick M. Morgan, Jr., Morgan Verkamp, LLC, Cincinnati, Ohio, www.morganverkamp.com.

August 27, 2014 Press Release, “Statement of William W. Thompson, Ph.D., Regarding the 2004 Article Examining the Possibility of a Relationship Between MMR Vaccine and Autism”

 

Jon Rappoport

12 Facts About Microwaves That Should Forever Terminate Their Use


Are microwaves a benign bastion of convenience or a sinister contributor to biological and nutritional damage? A growing percentage of people are now heeding the advice of holistic health experts and disposing of their microwaves due to the dangers of microwaved food. Regardless of where you stand, humans are the only animals on the planet who destroy the nutritional value of their food before eating it, and the use of microwaves is no exception.

Microwaves are a source of electromagnetic energy (a form of nonionizing form of radiation) electronically generated. When penetrating the aliments, they trigger an inner rotation of the water molecules inside the food. This rotation triggers a friction between the molecules and the result is a rapid growth in temperature.

Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil. Not only has microwave use been linked to causing infertility in men, but it also denatures many of the essential proteins in the food making them virtually indigestible.

Most animals will only consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it. Think about all the prepackaged and processed foods we purchase and consume annually. It’s no wonder the state of our health is in dire straits.

Microwave ovens work physically, biochemically and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and microtoxins. The experts have concluded that food cooked in microwaves loses between 60% and 90% of its vital energy and, at the same time, the structural disintegration processes accelerates. Also, the nutrient substances are altered, leading to digestive diseases. These microwaves can increase both the number of cancerous cells in blood and the number of stomach and intestinal cancerous cells.

Microwaves leaking radiation is a serious issue. Serious enough for the FDA to set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is not to use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious illnesses.

Because of these causes the microwave ovens were banned in the Soviet Union in 1976. Soviet scientists found that the microwave exposure decreases the ability of some vitamins to by absorbed by the human body, dramatically accelerates the structural disintegration of all foods and reduces the metabolic stress of the alkaloids, glycosides and galactoses.

In 1991, the Swiss Doctor Hans Ulrich Hertel made a study that demonstrated that cooking or heating food presents much greater risks for health than the traditionally cooked food. He found that people who ate microwave prepared food recorded losses in the hemoglobines and lymphoites.

In 2003, a Spanish governmental study elaborated in Murcia demonstrated that the vegetables and fruits cooked in a microwave lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart diseases.

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.

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

“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.”

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. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).

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.

12 Enumerated Effects of Microwaves

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.

Take a look around you at every person that still uses a microwave. The largest majority are unhealthy and overweight. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.

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.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon:

- 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.

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:

- Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.

- Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.

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:

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

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.

How Do You Heat Your Food The Healthy Way

This is kind of a misnomer because there is truthfully, with perhaps the exception of dehydration, no way to heat food and maintain its structural and nutritional value. However, gently heating food in a cast iron pan over the stove may be the healthiest alternative to nuking it. This is the old fashioned way and it never failed our ancestors.

Toss that microwave and strive to consume at least half of your diet from raw foods, that is a huge step in the right direction to maintain their nutritional value. My mother always used to tell me that if food comes from a package, or has to be heated to be eaten, there’s a good a chance it’s low in nutrition. She was right for the most part, so keep that in mind when venturing the aisles at the grocery.

Sources:
eutimes.net
hungerforhealth.com

Marco Torres is a research specialist, writer and consumer advocate for healthy lifestyles. He holds degrees in Public Health and Environmental Science and is a professional speaker on topics such as disease prevention, environmental toxins and health policy.

http://preventdisease.com/news/14/072314_12-Facts-About-Microwaves-Should-Terminate-Their-Use.shtml

Health Benefits of Baking Soda


HEALTH TIP: Bicarbonate of Soda (aka sodium bicarbonate, NaHCO3, and baking soda) is a simple low-cost substance that is a useful remedy for a variety of ailments and chronic diseases. Discovered in 1840, baking soda (not to be confused with baking powder which typically contains aluminum) is a proven treatment for flus and colds, and recently this amazing substance has been in the “spotlight” as doctors like Tullio Simoncini and Mark Sircus have used it to treat cancer patients. </p>
<p>Perhaps the success is due to the fact that baking soda floods the cancer cells with a shockwave of alkalinity and oxygen, thus reversing the hypoxia (lack of oxygen) which is always associated with cancerous tissue. Or perhaps it works because a comparison of cancer tissue with healthy tissue indicates that cancerous tissue always has a much higher concentration of toxic chemicals and pesticides than normal tissue, and sodium bicarbonate possesses the property of absorbing heavy metals, dioxins, and furans. Perhaps it’s a combination of the two. </p>
<p>Baking soda has a plethora of additional uses. Baking soda is commonly used as an antacid for short-term relief of an upset stomach, to correct acidosis in kidney disorders, to “alkalinize” urine during bladder infections, and to minimize uric acid crystallization during gout treatment. It is frequently used to purify air inside refrigerators. We’ve all seen the opened box of baking soda in the fridge door, haven’t we?  Keep a container of baking soda in your garage as well as in your car to put out a fire, since it will extinguish a fire without damaging anything else it touches. It also works as a deodorizer for carpets and other materials and can be used for laundry and as a household cleanser (when mixed with vinegar).  The baking soda/vinegar mixture will even unclog drains!  And if you have itchy bug bites, try using a poultice of baking soda and vinegar. </p>
<p>Get rid of those toxic antiperspirants and replace them with baking soda. The same goes for those fluoride-filled toothpastes. Try brushing and cleaning your teeth with baking soda and hydrogen peroxide (H2O2). Yes, baking soda is one of the most versatile substances that everyone should have in their medicine cabinet.” width=”389″ height=”394″ /></p></div>
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HEALTH TIP: Bicarbonate of Soda (aka sodium bicarbonate, NaHCO3, and baking soda) is a simple low-cost substance that is a useful remedy for a variety of ailments and chronic diseases. Discovered in 1840, baking soda (not to be confused with baking powder which typically contains aluminum) is a proven treatment for flus and colds, and recently this amazing substance has been in the “spotlight” as doctors like Tullio Simoncini and Mark Sircus have used it to treat cancer patients.

Perhaps the success is due to the fact that baking soda floods the cancer cells with a shockwave of alkalinity and oxygen, thus reversing the hypoxia (lack of oxygen) which is always associated with cancerous tissue. Or perhaps it works because a comparison of cancer tissue with healthy tissue indicates that cancerous tissue always has a much higher concentration of toxic chemicals and pesticides than normal tissue, and sodium bicarbonate possesses the property of absorbing heavy metals, dioxins, and furans. Perhaps it’s a combination of the two.

Baking soda has a plethora of additional uses. Baking soda is commonly used as an antacid for short-term relief of an upset stomach, to correct acidosis in kidney disorders, to “alkalinize” urine during bladder infections, and to minimize uric acid crystallization during gout treatment. It is frequently used to purify air inside refrigerators. We’ve all seen the opened box of baking soda in the fridge door, haven’t we? Keep a container of baking soda in your garage as well as in your car to put out a fire, since it will extinguish a fire without damaging anything else it touches. It also works as a deodorizer for carpets and other materials and can be used for laundry and as a household cleanser (when mixed with vinegar). The baking soda/vinegar mixture will even unclog drains! And if you have itchy bug bites, try using a poultice of baking soda and vinegar.

Get rid of those toxic antiperspirants and replace them with baking soda. The same goes for those fluoride-filled toothpastes. Try brushing and cleaning your teeth with baking soda and hydrogen peroxide (H2O2). Yes, baking soda is one of the most versatile substances that everyone should have in their medicine cabinet.

Tottooing, Piercing & Plastic Surgery


Ebola vaccine to be manufactured by criminal drug company with felony record; rushed to market with near-zero safety testing


(NaturalNews) While the world of conventional medicine lines up to profit from the Ebola panic, there is no mention anywhere in the mainstream media of the criminal corporation behind the Ebola vaccine.

GlaxoSmithKline, now being celebrated by the pro-pharma press, is the same company that also has a proven criminal record of bribing physicians and knowingly distributing misleading information about the safety of their drug products.

Just two years ago, GSK plead guilty to felony crimes in the United States and was forced to pay an historical $3 billion fine for committing those crimes. After paying the fine, GSK was then exempted from normal rules regarding criminal enterprise, allowing it to continue conducting business with the federal government.

“Global health care giant GlaxoSmithKline LLC (GSK) agreed to plead guilty and to pay $3 billion to resolve its criminal and civil liability arising from the company’s unlawful promotion of certain prescription drugs, its failure to report certain safety data, and its civil liability for alleged false price reporting practices, the Justice Department announced today,” says a U.S. Department of Justice press release.

It goes on to explain, “GSK agreed to plead guilty to a three-count criminal information, including two counts of introducing misbranded drugs, Paxil and Wellbutrin, into interstate commerce and one count of failing to report safety data about the drug Avandia to the Food and Drug Administration (FDA).”

As Natural News reported in 2012:

A roughly nine-year federal investigation has exposed GSK’s rampant abuse of the law by illegally marketing drugs, forging drug safety data, bribing doctors to promote dangerous and expensive drugs, ripping off Medicare and Medicaid, and lying about the effectiveness and safety of drugs. And all this deception has generated tens of billions of dollars in profits for GSK over the years, while thousands of patients who used the drug products involved have suffered horrific side effects and even death.

Criminal drug company to spearhead Ebola vaccine with U.S. scientists
Now this same company that admitted committing multiple felony crimes is going to lead the development of the Ebola vaccine.

As CNBC reports: (1)

“A clinical trial of an experimental vaccine against the deadly Ebola virus is set to start shortly, according to British drugmaker GlaxoSmithKline, which is co-developing the product with U.S. scientists.”

Vaccine to be “rushed through” with very little safety testing
We also know that the vaccine will not be tested for anything other than short-term side effects. This is all part of the “rush to market” for Big Pharma to profit from Ebola as quickly as possible.

As CNBC says:

A company spokeswoman said on Sunday that the trial should get underway “later this year”, while GSK’s partner the U.S. National Institute of Allergy and Infectious Diseases (NIAID) said in a statement on its website it would start “as early as fall 2014″, implying a potential September launch of testing.

A headline in the Daily Mail declares “World Health Organisation says vaccine could be ‘rushed through’ for 2015.” (2)

That same story goes on to report, “the WHO said a potential vaccine for the Ebola virus is being tested on humans and could be ready for widespread use by early 2015.”

Doing the math here, if the Ebola vaccine clinical trials start in September of 2014 and the vaccine is manufactured and distributed to the public by “early 2015,” this leaves virtually zero time for observing vaccine side effects.

Manufacturing the vaccine in large quantities, after all, takes many months. If this vaccine is to be available to the public in early 2015, they will have to start manufacturing it as early as October 2014, roughly just one month after the vaccine trials begin.

Zero liability; total immunity for faulty products
Keep in mind that in the United States, vaccine manufacturers have zero liability for the damage and death caused by their products. Due to a literal Act of Congress, all vaccine manufacturers are able to abandon all safety testing and knowingly sell faulty, deadly products with zero risk of liability.

This was all set up by design to make sure vaccine manufacturers could enjoy record profits while having zero liability for producing faulty products that harm children and adults. This is the reason why mercury is still used in flu vaccines which are injected into children — a fact which I have scientifically proven in the Natural News Forensic Food Labs using ICP-MS instrumentation.

This total immunity means there is no incentive for adequate safety testing of an Ebola vaccine. The company has the same liability (zero) whether they test the vaccine or not. Their goal is to SELL the vaccine, not to make sure it’s safe and effective. Time spent on conducting rigorous clinical trials with long-term observations simply isn’t part of the “Sell! Sell! Sell!” business plan of today’s vaccine manufacturers. Their current business slogan? “Every pandemic is an opportunity for profit.” And with blanket immunity from all product liability, who needs safety testing?

Vaccine manufacturers routinely rely on scientific fraud
Here’s additional information you need to know about vaccine fraud, originally published in this article on Natural News:

According to two Merck scientists who filed a False Claims Act complaint in 2010 — a complaint which has just now been unsealed — vaccine manufacturer Merck knowingly falsified its mumps vaccine test data, spiked blood samples with animal antibodies, sold a vaccine that actually promoted mumps and measles outbreaks, and ripped off governments and consumers who bought the vaccine thinking it was “95% effective.”

See that False Claims Act document at:

http://www.naturalnews.com/gallery/documents&#8230;

According to Stephen Krahling and Joan Wlochowski, both former Merck virologists, the Merck company engaged in all the following behavior:

• Merck knowingly falsified its mumps vaccine test results to fabricate a “95% efficacy rate.”

• In order to do this, Merck spiked the blood test with animal antibodies in order to artificially inflate the appearance of immune system antibodies. As reported in CourthouseNews.com:

Merck also added animal antibodies to blood samples to achieve more favorable test results, though it knew that the human immune system would never produce such antibodies, and that the antibodies created a laboratory testing scenario that “did not in any way correspond to, correlate with, or represent real life … virus neutralization in vaccinated people,” according to the complaint.

• Merck then used the falsified trial results to swindle the U.S. government out of “hundreds of millions of dollars for a vaccine that does not provide adequate immunization.”

• Merck’s vaccine fraud has actually contributed to the continuation of mumps across America, causing more children to become infected with mumps.

• Merck used its false claims of “95 percent effectiveness” to monopolize the vaccine market and eliminate possible competitors.

• The Merck vaccine fraud has been going on since the late 1990’s, say the Merck virologists.

• Testing of Merck’s vaccine was never done against “real-world” mumps viruses in the wild. Instead, test results were simply falsified to achieve the desired outcome.

• This entire fraud took place “with the knowledge, authority and approval of Merck’s senior management.”

• Merck scientists “witnessed firsthand the improper testing and data falsification in which Merck engaged to artificially inflate the vaccine’s efficacy findings,” according to court documents.

Sources for this article include:
(1) http://www.cnbc.com/id/101909486

(2) http://www.dailymail.co.uk/news/article-2721&#8230;

(3) http://www.justice.gov/opa/pr/2012/July/12-c&#8230;

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More news on Ebola vaccine
Ebola vaccine gold rush: Tekmira investors need a full-blown pandemic to really cash in

Ebola vaccine pioneer joked about use of genetically engineered virus to cull human population

Pharma pushers want to conduct Ebola medical experiments on entire population of West Africa

Grounding Is a Key Mechanism by Which Your Body Maintains Health


August 02, 2014

The producers of this film are allowing a full and FREE viewing through 8/8. You can learn more about this film by CLICKING HERE.

By Dr. Mercola

Have you ever noticed how good it feels to walk barefoot on a sandy beach, or in a forest? There is a reason for that—it’s called the grounding effect. The reason for this sense of well-being is due to the fact that you’re receiving a surge of potent healing electrons from the ground.

The earth has a slightly negative charge, so when you stand barefoot on that sand, electrons from the earth flow into your body, giving you a virtual “transfusion” of healing power.

The featured documentary, The Grounded 2, is a sequel to the film The Grounded, released in 2013. The sequel features Step Sinatra, the son of cardiologist Stephen Sinatra MD, astronaut Dr. Edgar Mitchell, and yours truly, among many others.

Step was a Wall Street trader until his health suddenly began to decline, bringing him to the brink of death. He credits his ultimate recovery to learning about grounding, along with a switch to an all-organic diet.

In 2010, his father, Dr. Stephen Sinatra released a book on the healing power of grounding called Earthing: The Most Important Health Discovery Ever?, co-authored with Clint Ober, one of the pioneers in this field.

The Ultimate Antioxidant and Anti-Inflammatory

Grounding or Earthing is defined as placing one’s bare feet on the ground whether it be dirt, grass, sand, or concrete (especially when humid or wet). When you ground to the electron-enriched earth, an improved balance of the sympathetic and parasympathetic nervous system occurs.

The earth is a natural source of electrons and subtle electrical fields, which are essential for proper functioning of immune systems, circulation, synchronization of biorhythms and other physiological processes and may actually be the most effective, essential, least expensive, and easiest to attain antioxidant.

Modern science has thoroughly documented the connection between inflammation and all of the chronic diseases, including the diseases of aging and the aging process itself. It is important to understand that inflammation is a condition that can be reduced or prevented by grounding your body to the Earth, the way virtually all of your ancestors have done for hundreds if not thousands of generations.

How the Modern Running Shoe May Be Destroying Your Health

Materials such as metals are electrical conductors. They contain free or mobile electrons that can carry electrical energy from place to place.

Your body is somewhat conductive because it contains a large number of charged ions (called electrolytes) dissolved in water. Your blood and other body fluids are therefore good conductors. Free or mobile electrons can also move about within your body

Other materials, called insulators, have very few free or mobile electrons. Plastic and rubber are good insulators and are used to cover electrical wires to keep the conductors from touching each other and from touching your skin, which could otherwise give you a shock.

Traditionally, shoes were made of leather, which actually conducts electrons and therefore maintains a conductive contact between the earth and your feet. However, modern day rubber and plastics are electrical insulators and therefore block the beneficial flow of electrons from the Earth to your body.

Grounding Is a Foundational Aspect for Optimal Health

Free radical stress from exposure to mercury pollution, cigarettes, insecticides, pesticides, trans fats, radiation, and many others, continually deplete your body of electrons.

This is one of the primary reasons why antioxidants are used, which actually donate electrons back into your body, to help ward off free radical damage to your tissues.

You can also get these electrons by going outside, barefoot. Touching the earth helps neutralize the damaging positive charges of free radicals in your body.

According to Clint Ober, this lack of grounding appears to be an underlying thread in most chronic disease—a phenomenon he calls “electron deficiency syndrome.”

For a visual demonstration of this, review my previous article, which features an experiment conducted by Gary Schwartz, PhD, at the University of Arizona. Using sunflowers, he demonstrates the powerful biological effects of grounding.

The Health Effects of Grounding

When your body is exposed to a lot of free radical stress, your blood tends to thicken, and positive charges accumulate in your body. This causes chronic inflammation, which is a hallmark of most chronic and degenerative diseases.

Grounding effectively helps alleviate inflammation in your body. It also helps thin your blood, by providing your red blood cells with a surplus of electrons so they can effectively repel each other and avoid being sticky, which can lead to blood clots that can cause a heart attack or stroke. Research has demonstrated it takes about 80 minutes for the free electrons from the earth to reach your bloodstream and transform your blood cells.

For example, early (and even some current) birth control pills were notorious for causing heart attacks in women. One of the mechanisms responsible for this increased risk is that synthetic estrogens and progesterones increase blood viscosity. Other biochemical alterations caused by grounding include changes in:

  • Phosphorus
  • Calcium metabolism
  • Fibroid metabolism
  • White blood cells

Grounding also helps calm your sympathetic nervous system, which supports your heart rate variability, which plays an important role in balancing, in your autonomic nervous system. Pain relief, improved sleep, and a generally enhanced sense of well-being are but a few of the health benefits reported by people who try grounding.

Last but not least, when you are grounded to the earth, the negatively charged electrons you receive increase the structure of the water in your cells—just as water increases in structure when a negative charge is introduced by an electrode.

As explained by Gerald Pollack, PhD, author of The Fourth Phase of Water: Beyond Solid, Liquid, and Vapor, living water is negatively charged water. This water can hold energy, much like a battery, and can deliver energy too. In essence, when you ground, you are charging every single cell in your body with energy your body can use for self-healing.

How to Ground, Both Indoors and Outdoors

Walking barefoot is one of the easiest and best ways to get and stay grounded, but you’ll need to do so on the proper surface. Many walking surfaces in today’s modern world will NOT allow for electron transfer between the earth and your body. This includes asphalt, wood, rubber, plastic, vinyl, tar, and tarmac. Surfaces that will allow your body to ground include:

  • Sand (beach)
  • Grass (preferably moist)
  • Bare soil
  • Concrete and brick (as long as it’s not painted or sealed)
  • Ceramic tile

Even indoors, and while flying, there are ways to help you stay grounded. As noted in the film, touching the faucet with one hand while shaving with the other helps you ground. And when flying, you can take off your shoes and place your feet (bare or with socks) on the steel struts of the chair in front of you, as this too will help you stay grounded. There are also grounding pads you can use to sleep or sit on, which can be particularly beneficial if you live in a high-rise building.

Grounding May Be Essential for Life and Health

It’s important to understand that grounding is not a “treatment” or a “cure” for any disease or disorder. Rather, it is one of the key mechanisms by which your body maintains equilibrium and health. The human body evolved in constant contact with the earth, and your body needs this continuous interchange of energy in order to function properly.

Exercising barefoot outdoors is one of the most wonderful, inexpensive and powerful ways of incorporating grounding into your daily life. You can also simply take off your shoes as much as you can when you’re outdoors to take advantage of these natural grounding opportunities.

http://articles.mercola.com/sites/articles/archive/2014/08/02/grounding-earthing.aspx

Cancer Cures: Graviola & Guava


 

Graviola
It is a plant that grows in tropical areas in Central America and South America, especially in the Amazon. It is also known as soursop, Guanábano, Catuche, Catoche, Anona Mexico, Graviola, Anona India, Mole. The fruit is very delicate dark green covered with soft spines. Is relatively large and very thin shell. Should be harvested before they mature. The flesh is white, creamy, meaty, juicy and slightly acidic, measuring 2-3 cm long, can weigh 2.5 kg.All plant parts are used in natural medicine, including bark, leaves, roots and fruits, but the part that contains the greatest concentration of active ingredient is the leaf, where the Annonaceae acetogenins, which have been widely studied from the 1940 that came into use as an insecticide, leading to surprise scientists for its broad power, without causing any harmful effects in animals and man, so they agreed to fund research where, each day discovering new properties, which, as a result of scientific zeal and vested interests, remained in custody for over 20 years. Globalization and parallel studies in Japan and China, they found the light, the wonders of this generous plant.

Soursop leaf and bark (Powder), cure diabetes by regulating blood sugar, which shows its high effectiveness in endocrine commitments: liver, kidney, thyroid, pancreas, ovary, prostate, intestines, muscle relaxant smooth (heart), gall bladder, appendix and fights lung cancer or Lewis, breast cancer and brain tumors, hypotensive, anti-spasmodic, vasodilator, eliminates dust mites that cause asthma and bronchial diseases. The leaf tea cure liver problems, improves the function of the pancreas. It is effective to deworm children, malaria cure, indicated to raise the defenses in patients with chemotherapy and also for people with HIV (AIDS).

The fruit has been used as an antiparasitic, antipyretic (reduces fever) and astringent in diarrhea. The stems, leaves and roots are considered sedative, hypotensive (blood pressure lowering), antispasmodic and anti-diabetic. The leaves are used as a tea against catarrh (inflammation of mucous membranes). The ground seeds are used by Andean tribes against intestinal parasites.

In recent years, the extract of guava has become widely acclaimed for having highly potent properties to fight cancer. Since March 2003, e-mails circulating on the Internet stating that the soursop tea cures cancer.

Acetogenins of Annonaceae are waxy substances resulting from the combination of long chain fatty acids (C32 or C34) with a unit of 2-propanol at carbon 2 to form a lactone terminal (such lactone is at the beginning of the chain) .

The acetogenins derived from long chain fatty acids have direct action on mitochondria, ATP, Reticular Apparatus of Goldi and plasma membranes and cell selectively destroying cancer cells without harming healthy cells and tissues also contain Bullatacin, Beta-sitosterol , sitosterol, campesterol, myristic acid, stearic acid, stigmasterol, Amino Acids, Vitamins and Minerals that act on Enzymatic and Molecular.

It is the best alternative when you can not resort to surgery or therapy or Radium Cobalt therapy or when you have to stop chemotherapy for their action and atrogenica (side effects) on the liver and kidneys. There is no conflict and contrary complements very well with any treatment that this subject the patient to improve the quality. They have absolutely no side effects or intolerance or allergic reactions.

Graviola is the most powerful anti-cancer plant on the planet, used for over 40 years in the U.S., Europe and Asia.

ANTI CANCER RESEARCH
In 1976, Dr. Jerry McLaughlin at Purdue University discovered the ANONACEA GRAVIOLA acetogenins, powerful Anti-Cancer. Continued this research at the National Institute of Cancer proving its effectiveness in cancer colon and prostate. The National Health Center use to other cancers (gastric, kidney and breast). The Faculty of Medicine, Catholic University of Korea conducted comparative studies with adriamycin (chemotherapy) in the treatment of lung cancer.

Studies from 1998 to 2000 by McLaughlin and Chih HW, Chui HF have shown that acetogenins are inhibores of complex I of oxidative phosphorylation chain thereby block the formation of ATP energy needed by the cancer cell to operate your pump P-glycoprotein mediated, allowing you to stay active. The acetogenins also inhibit the ubiquinone-ubiquinone oxidase, NADH-dependent enzyme that is peculiar to the plasma membrane of the cancer cell. McLaughlin did his research and Bullatacinone Bullatacin acetogenins.

A study from Purdue University in California, showed that acetogenins can selectively inhibit the growth of cancer cells and also inhibit the growth of tumor cells resistant to adriamycin (chemotherapeutic drug). In another study conducted by scientists at the University, it was shown that acetogenins soursop (graviola) are extremely powerful having an ED 50 (lethal dose 50) of up to 10 to 9 micrograms per milliliter, resulting have 10,000 times the potency of adriamycin .

There are several studies on anonacina, the compound of the soursop that have anticancer effects. However, those studies were only performed in vitro or in vivo in animals, there being still no clinical studies in humans. One reason cited for the lack of human clinical studies is the fact that you can not patent a plant, leading to the laboratories that sponsor research studies to focus on active ingredients, Annonaceae acetogenins, instead of the plant .

Studies were made of soursop compared to the effect with adriamycin (known chemoteherapeutic). It was found that is 10000 times more potent, and kills cancer cells without harming healthy cells as occurs with chemotherapy, which also causes nausea, weight loss and hair, protects and elevates the immune system.

Perhaps one of the most important discoveries related to cancer is that of the parasites. All cancer patients are infected with parasites. Parasites (the same that give our dogs and cats) create both toxic inside the body, with their droppings and urine, the body simply does not fit any defense against cancer and succumbed to the attack of proteases making cancer cells.

Scientific studies have shown that guava contains a class of compounds known as bioactive acetogenins of Annonaceae, which have only been found in this plant and some other of that family, being its main source leaf. Research shows that the main effects are those mentioned above and also have properties, anticonvulsant, antimicrobial and anticancer.

Recommended Uses

  • Antitumor
  • Anticarcinogenic
  • Antispasmodic
  • Sedative
  • Fight Asthma
  • and combating hypertension.
  • Combat Diabetes
  • Corrects liver disorders

The best way to consume the soursop or graviola is consuming it directly, forget once and for all the pills buy in health food stores, do not fall into those businesses, because the cure of disease and the real power is consumed directly in the healing element in this case is the fruit of the soursop, and preparing the leaves as you would any tea or water time.

If you want to eat the leaves of soursop, try to get the leaves in their natural state, avoid buying products such as tea’s filter, etc.. And we repeat … not acquire “natural products” in the commercial food stores, but not have noticed before, natural products are actually in the markets, there if you can find the elements that nature offers us in its natural state. But in health food stores often these products are altered, and the worst decline in its healing purpose to act in the patient slowly creating a cycle of consumerism and buying the product again, if you want to apply the true look natural medicine health food stores, rather look at the same result, then it is worth complaining about natural medicine when they fail their tasks. It’s time to wake up and open their eyes to the real natural medicine.

http://cancer.vg/en/annona-muricata-soursop#sthash.aky9ZJfl.707kG6NK.dpuf

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SOLID LAB REPORT EVIDENCE THAT GRAVIOLA WORKS!!

0.

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Please make sure your hemp oil has THC in it, also beware depending on which country you are in it is illegal and you could go to jail over it as i did. I was thrown in jail for 3 months. http://www.cureyourowncancer.org/testimonials.html

Clinical Iodine 

Injected straight into the cell it will kill cancer cells. You inject it into a cancer cell under the microscope and see it kills the cells instantly. 

Cesium (e.g. cesium chloride), (very alkaline)

Baking Soda, Sodium Bicarbonate or NaHCO3 (very alkaline)

Picture

 

Calcium (e.g. coral calcium) (very alkaline)

MSM / Vitamin C

This treatment is somewhat similar to the DMSO – Vitamin C protocol but this protocol uses MSM instead of DMSO.
Vitamin C is a microbe-killing substance (thus it may help revert cancer cells into normal cells) and may also target and kill cancer cells. The MSM is designed to help get the Vitamin C inside the cancer cells.
Here is the article:
MSM – Vitamin C Protocol


MSM / Chlorine Dioxide

This treatment is somewhat similar to the DMSO – Chlorine Dioxide protocol but this protocol uses MSM instead of DMSO. At the molecular level, the main difference between DMSO and MSM is that MSM has an extra oxygen atom.
MSM does not create as much sulphur body odor as DMSO thus it can be taken in higher doses than the DMSO protocol.
Here is the article:
MSM – Chlorine Dioxide Protocol

DMSO – Chlorine Dioxide

This is part of the Overnight Cure For Cancer, just mentioned. It was proven to be effecive by the ICRF in 2005. That protocol used a TABLEspoon of DMSO, mixed with chlorine dioxide (5 or 6 drops of MMS, then activated, then mixed with DMSO), once every half-hour for 12 hours. That is 25 TABLEspoons of DMSO, which is well within a safe dose.In its basic form, this treatment is as potent as the Bob Beck Protocol mentioned above, in that it cleans all microbes out of the bloodstream and thus helps build the immune system!!

However, this treatment tries to go one step further by adding DMSO in order to revert cancer cells into normal cells. It is actually safer to revert cancer cells into normal cells than to kill them.

While there is no doubt this protocol will build the immune system, one key question is how effective the chlorine dioxide and DMSO are at reverting cancer cells into normal cells. This question is critical for cancer because the microbes which cause cancer are inside the cancer cells!! This protocol has been very effective at treating cancer!!

For external tumors, this mixture should be put directly on the tumor. For tumors just below the skin, it should be put on the skin directly above the tumor.

Used twice a week, this protocol can be used indefinitely. Obviously it creates severe body odor which the patient cannot smell. There are some very serious safety warnings about handling DMSO.

Here is the article on the ICRF website:
DMSO – Chlorine Dioxide Protocol


Links

http://www.cancertutor.com/faq/faq_inexpensive.html

As a general rule, when you are using more than one alternative cancer treatment, take them at least an hour apart, if possible. Sometimes this is required.
 
 

ANH-USA Submits Formal Comments on FDA’s Latest Attempt to Ban the Natural Form of a B Vitamin


July 29, 2014

Urgent Action Alert! The deadline for receiving comments is August 1, so there are only a few days left. Please don’t wait a moment longer—send your comments to the FDA. We need consumer support for our formal scientific and legal comments! (Please submit BOTH Action Alerts!)

SIGN HERE TODAY

Healthy living.We’ve joined with two natural health powerhouses to argue that this action is illegal. Urgent Action Alert!

We have been telling you about the FDA’s latest sneak attempt to ban another B vitamin—natural folate. Folate is the naturally occurring form of the water-soluble vitamin B9. It is found in foods such as black-eyed peas, chickpeas and other beans, lentils, spinach, turnip greens, asparagus, avocado, and broccoli, and is also currently available as a supplement. According to the FDA’s 109-page proposed guidance, the word “folate” will be banned from the Supplement Fact labels, and only the term “folic acid” will be allowed. Since it would be fraudulent for the supplement to list synthetic folic acid among its ingredients but to use natural folate instead, this is a backdoor way of banning folate.

This week, ANH-USA, together with the Organic Consumers Association and the Weston A. Price Foundation, have submitted formal comments to the FDA. Our comments contain forty pages of analysis. The scientific analysis was done by our scientific director, Dr. Robert A. Verkerk, who is also the executive and scientific director of ANH International; the legal analysis was done by Ze’eva Kushner Banks, ANH-USA’s staff attorney, and Gretchen DuBeau, Esq., ANH-USA’s executive and legal director. The legal analysis is important, because it will lay the groundwork for future legal action if FDA does not heed our concerns.

In our comments, we explain how banning the word “folate” and allowing only the term “folic acid” will have a number of dire consequences:

  • Many individuals have a genetic defect that prevents them from producing the enzymes needed to convert synthetic folic acid into the active form of the B vitamin that our bodies need. This includes up to 44% of North American Caucasians and over 50% of Italians, and over 90% of patients who are predisposed to diseases such as cancer, heart disease, and autism.
  • The new rule is illegal for a variety of reasons. For example, by treating those who cannot convert folic acid properly and banning the supplemental folate that would otherwise be available to them, the FDA is violating the Equal Protection clause.
  • Supplement companies currently using dietary folate in their products will either be forced to remove the ingredient or incorrectly label the folate ingredient as “folic acid.” Not only would they knowingly mislead their customers. They would also risk enforcement action for misbranding or false advertising under the Food, Drug, and Cosmetic Act (FD&C). Moreover, the rule fails to advance the FDA’s interest in encouraging truthful labeling and helping consumers maintain healthy dietary practices. By limiting what ingredients can be mentioned on a label, the FDA may also be violating the First Amendment.

In our comments, we also address the fact that the FDA set the Daily Values for most vitamins and minerals far too low and, as we reported recently, the changes of unit of measure are also problematic. These concerns feed into the public policy argument: because amending the labeling regulations has a major impact on every consumer, the FDA’s new labeling scheme should address, and attempt to correct, the substantial nutritional deficiencies most Americans now face. Proper nutrient recommendations could also have an impact on the nation’s obesity levels and other poor health choices; not addressing them means our economy will continue to be seriously burdened by costly, chronic health problems.

On June 26, ANH-USA attended the FDA’s public meeting on the nutrition and supplement fact panel, and we were the only organization to bring up the folate provision or to discuss the impact of the low daily values and the changes of the units of measure. There were a number of Big Food groups represented at the public meeting—the National Confectioners Association, the Grocery Manufacturers Association (GMA), etc. Their biggest concern was the provision that would reveal added sugars on labels. For example, sugar found in an apple would be considered “naturally occurring,” but agave—a sweetener isolated from cactus— would be considered an “added sugar” and would have to be listed as a subsection of total sugars). This is one of the few actual improvements in the new labeling rule.

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3 common ways nutrients are being destroyed in your food


 Sunday, July 27, 2014

by: Derek Henry

(NaturalNews) One of the greatest concerns with the food supply today is the toxicity and lack of nutrients. This begins with the seed, then the soil it is planted in, followed by the treatment it receives during its growth phase. But if that wasn’t enough, a further degradation of food takes place between the harvest and the plate. These are the three most prominent ways.

Processing

The most commonly eaten and most processed food category is arguably the grains. They often undergo a process that leaves them with a fraction of the nutritional value than when they were initially harvested in order to produce many types of flour products.

To begin this process, the highly nutritious, sprout-able bran and the husk that has the fiber are removed leaving only the light yellow endosperm, which is virtually all starch with very little nutritional value and a high glycemic index rating.

Following that, in order to bypass the aging process and add shelf life, as well as keep the clean white color, the endosperm is crushed and treated with chlorides to make it instantly white. A byproduct of that process is alloxan, which is used to induce diabetes in lab animals for medical testing.

What is left is a food that has a mere remnant of its original nutrient value.

Heating

Another way the nutrients in food are destroyed is through heating. Various phytonutrients, enzymes, probiotics, and vitamins do no survive the heating process, which depletes the food of these life-promoting nutrients.

One heating process that takes place prior to food making it to the store is pasteurization. This is commonly done with dairy products in order to remove any rogue bacteria that may be present during the harvesting process. Unfortunately, once it is pasteurized, it has removed all delicate and beneficial nutrients like enzymes and good bacteria, which are crucial for proper digestion and health.

Another very common practice is cooking foods in ovens and on stovetops at high temperatures for extended periods of time, which results in the destruction of various nutrients.

Finally, microwaving is the worst way to cook food because they excite the water molecules inside whatever you are cooking, causing heat to be formed from the inside out. This results in a cell-by-cell nuking of the food causing near-total molecular decomposition of the vitamins and phytonutrients that promote disease.
This leaves microwaved food almost completely dead, leaving nothing but empty calories, fiber, and minerals. Virtually every vitamin and phytonutrient content has been destroyed.

Irradiation

This process exposes food to radioactive materials, such as cesium-137 and cobalt-60, to kill insects, bacteria, molds, and fungi, prevent sprouting, and extend shelf life.

Unfortunately, foods that have been irradiated lose much of their nutritional value. Irradiation can destroy between 5 and 80 percent of vitamins and nutrients found in a variety of foods including essential vitamins A, B complex, C, E, and K. As an example, irradiated eggs lose 80 percent of vitamin A and orange juice loses 48 percent of beta-carotene.

Although the heating and irradiation process are often done by governmental organizations to reduce the number of food borne illnesses, it has indirectly created a policy that increases the number of people killed by infections and chronic disease due to destruction of probiotics, enzymes, and other nutrients that help the body resist and destroy infection in the body.

The bottom line is that the more whole, raw, and fresh the food consumed, the healthier the immune and detoxification systems that destroy such harmful pathogens.

Sources for this article include:

http://www.naturalnews.com/028578_grains_health.html

http://www.naturalnews.com

http://www.naturalnews.com

About the author:
Derek Henry, B.Kin, is a highly revered holistic health coach and world renowned natural health blogger who created Healing the Body to help people understand the fundamental principles to exceptional health so they can overcome their own health challenges.

His popular Wellness Transformation E-Guide and Ultimate Reset coaching program gives people step by step solutions to achieve a healthier body and mind, while empowering them to maintain that lifestyle through a fundamental education based on the 4 pillars of true health.

If you would like to learn more about what he can do holistically to improve your health, or simply want to be a part of an authentic health care system that delivers tangible results, check out his popular free health program consultation.

Russia taking McDonald’s to court, threatens countrywide shutdown


Sunday, July 27, 2014

by: Lance Johnson

(NaturalNews) The scary-looking clown named Ronald McDonald and his minions are going to court.

Russia, which has already denounced genetically modified food earlier this year, is now taking McDonald’s to court. A Moscow court recently announced that the fast food chain has violated Russia’s nutrition and safety codes for many of its burger and ice cream products.

The case is set to be heard at Tverskoi District Court. Russian health officials are already threatening to place a temporary ban on McDonald’s ice cream, milkshakes, cheeseburgers, and Filet-O-Fish and chicken sandwiches. A hearing is scheduled for August 13.

Safety of the entire McDonald’s fast food chain called into question by Russian health officials

The Interfax news agency reported that Russia’s consumer protection agency has identified several product quality violations that have called into question the safety and integrity of the entire McDonald’s food chain. The McDonald’s products under question contain more fats and carbohydrates than are allowed by Russia’s health-conscious regulations.

Inspections at two McDonald’s restaurants in Novgorod found that caloric values of milk shakes, fish sandwiches and Royal Cheeseburgers (the Russian equivalent of Quarter Pounders) exceeded safety standards, harboring two to three times more calories per serving than legally allowed.

This means that the court could temporarily shut down all of McDonald’s operations in Russia. A spokesperson for the Tverskoi District Court, Yekaterina Korotova, didn’t comment on the matter but relayed that the consumer protection agency is demanding that the court “halt McDonald’s illegal activity.”

Will Russia push McDonald’s out of their country for good?

Big Mac bun is nothing close to real bread

While calorie, fat and carbohydrate levels of McDonald’s food measure through the roof, it’s what the food is made out of that should be most troubling to consumers.

For example, a Big Mac bun is not real bread but, instead, a mixture of bleached wheat, malted barley flour, thiamin mononitrate and fake vitamin enrichments. This enriched flour is mixed with the biotech industry’s usual flavor science of high-fructose corn syrup and soybean and canola oil. A couple of ammonia compounds like ammonium sulfate and ammonium chloride are added along with dangerous conditioners like azodicarbonamide, which is outlawed in some countries. McDonald’s also preserves its buns using sorbic acid, calcium propionate and sodium propionate, while conditioning the dough further by using ingredients like sodium stearoyl lactylate, DATEM and mono- and diglycerides. To finish it off, the bread concoction is riddled with salt, sugar, wheat gluten and soy lecithin.

And this is only the McDonald’s buns.

Sources for this article include:

http://www.mcdonalds.com

http://www.nytimes.com

http://money.msn.com

http://science.naturalnews.com

About the author:
Lance Johnson is a passionate learner, researcher, writer, and entre-health-leader. He and his wife have launched an all natural products movement from the ground up at www.allnaturalfreespirit.com.

E-Cigarette Liquid Now Available In Concentrations That Can Kill Young Children


Note: No mention here of the possible carcinogenic side effects of propylene glycol, and there hasn’t been sufficient time for long term toxicity study’s. IMHO the jury is still out on the safety of e-cigs….
Government regulators are pondering what levels are safe for sale.

Photo Credit: Shutterstock, Copyright (c) Leszek Glasner

E-cigarette juice—the liquid that’s sold to fill Big Tobacco’s newest way to hook a new generation of tobacco users—is so toxic it could “kill a sizeable number of kindergartners,” two Stanford University researchers have told federal regulators.

“The Centers for Disease Control and Prevention warns on its website that a fatal human dose [of nicotine] has been estimated to be about 50 to 60 mg. for a 150-pound adult,” Stanford’s Maya Ben-Efraim and Robert Jackler wrote in detailed comments to the Food and Drug Administration. “The lethal dose in a child is a small fraction of this.”

“Electronic cigarette liquid (ejuice) is available in a variety of nicotine strengths ranging as high as 36 mg/ml and even 54 mg/ml,” they wrote. “This volume of concentrated nicotine is sufficient to kill a sizeable number of kindergarteners.”

The FDA is now writing rules to regulate electronic cigarettes. This process has seen some of the most intense tobacco industry lobbying in years. On some issues, the White House has sided with the industry, such as approving online sale. On the other side are academics who have documented the industry’s long practice of gearing its addictive products toward youths and using advertising to hook new generations of users.

The sale of e-cigarettes is the biggest industry development in this regard in years. The tobacco industry has found ways to blend nicotine extracts with flavors—many of which resemble candy and ice cream—in combination with advertising efforts, the Stanford researchers said.

“Super high nicotine concentrations are available in youth appeals flavors such as Peppermint Party, Banana Split, Marshmellow, Tutti Fruti Gumballs, My Birthday Cake, Carnival Cotton Candy, Totally Toffee, Strawberrylicious, Chocolate and Energy Drink,” the Stanford researchers wrote in their comments to the FDA. “These e-liquids are marketed online with bright and colorful images and dispensed in similarly colorful bottles. It is quite evident that these are designed to appeal to teens. The numerous sweet flavored variety are also attractive to younger children.”

The reseachers noted that the nicotine concentrations sold are far stronger than cigarettes.

“Marlboro has 0.92 mg. nicotine per cigarette,” they said. “A 10 cc bottle of 36 mg/ml chocolate e-liquid has the nicotine equivalent of 391 cigarettes.”

Addtionally, using vaporizers to ingest the flavored tobacco “also dramatically [has] increased the volume of vapor inhaled per puff, which further increases potential nicotine absorption,” the wrote. “The large clouds of exhaled vapor raises the risk of secondhand nicotine exposure.”

Steven Rosenfeld covers national political issues for AlterNet, including America’s retirement crisis, the low-wage economy, democracy and voting rights, and campaigns and elections. He is the author of “Count My Vote: A Citizen’s Guide to Voting” (AlterNet Books, 2008).

http://www.alternet.org/news-amp-politics/e-cigarette-liquid-now-available-concentrations-can-kill-young-children?akid=12054.321917.yqiNBd&rd=1&src=newsletter1012840&t=21

12 Facts About Microwaves That Should Forever Terminate Their Use


July 23, 2014 | By  

                   

Flickr - Microwave - AndYaDontStopMarco Torres, Prevent Disease
Waking Times

Are microwaves a benign bastion of convenience or a sinister contributor to biological and nutritional damage? A growing percentage of people are now heeding the advice of holistic health experts and disposing of their microwaves due to the dangers of microwaved food. Regardless of where you stand, humans are the only animals on the planet who destroy the nutritional value of their food before eating it, and the use of microwaves is no exception.

Microwaves are a source of electromagnetic energy (a form of nonionizing form of radiation) electronically generated. When penetrating the aliments, they trigger an inner rotation of the water molecules inside the food. This rotation triggers a friction between the molecules and the result is a rapid growth in temperature.

Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil. Not only has microwave use been linked to causing infertility in men, but it also denatures many of the essential proteins in the food making them virtually indigestible.

Most animals will only consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it. Think about all the prepackaged and processed foods we purchase and consume annually. It’s no wonder the state of our health is in dire straits.

Microwave ovens work physically, biochemically and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and microtoxins. The experts have concluded that food cooked in microwaves loses between 60% and 90% of its vital energy and, at the same time, the structural disintegration processes accelerates. Also, the nutrient substances are altered, leading to digestive diseases. These microwaves can increase both the number of cancerous cells in blood and the number of stomach and intestinal cancerous cells.

Microwaves leaking radiation is a serious issue. Serious enough for the FDA to set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is not to use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious illnesses.

Because of these causes the microwave ovens were banned in the Soviet Union in 1976. Soviet scientists found that the microwave exposure decreases the ability of some vitamins to by absorbed by the human body, dramatically accelerates the structural disintegration of all foods and reduces the metabolic stress of the alkaloids, glycosides and galactoses.

.In 1991, the Swiss Doctor Hans Ulrich Hertel made a study that demonstrated that cooking or heating food presents much greater risks for health than the traditionally cooked food. He found that people who ate microwave prepared food recorded losses in the hemoglobines and lymphoites.

In 2003, a Spanish governmental study elaborated in Murcia demonstrated that the vegetables and fruits cooked in a microwave lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart diseases.

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.

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

“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.”

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. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).

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.

12 Enumerated Effects of Microwaves

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.

Take a look around you at every person that still uses a microwave. The largest majority are unhealthy and overweight. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.

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.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon:

- 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.

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:

- Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.

- Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.

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:

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

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.

How Do You Heat Your Food The Healthy Way

This is kind of a misnomer because there is truthfully, with perhaps the exception of dehydration, no way to heat food and maintain its structural and nutritional value. However, gently heating food in a cast iron pan over the stove may be the healthiest alternative to nuking it. This is the old fashioned way and it never failed our ancestors.

Toss that microwave and strive to consume at least half of your diet from raw foods, that is a huge step in the right direction to maintain their nutritional value. My mother always used to tell me that if food comes from a package, or has to be heated to be eaten, there’s a good a chance it’s low in nutrition. She was right for the most part, so keep that in mind when venturing the aisles at the grocery.

About the Author

Marco Torres is a research specialist, writer and consumer advocate for healthy lifestyles. He holds degrees in Public Health and Environmental Science and is a professional speaker on topics such as disease prevention, environmental toxins and health policy.

Sources:
eutimes.net
hungerforhealth.com

http://www.wakingtimes.com/2014/07/23/12-facts-microwaves-forever-terminate-use/

Food poisoning scandal: How chicken spreads campylobacter. The dirty secret of the UK’s poultry industry


• Two-thirds of fresh retail chicken in UK contaminated with campylobacter
• Guardian findings prompt investigations at three major supermarkets
• Government shelves plans to name and shame suppliers

Felicity Lawrence, Andrew Wasley and Radu Ciorniciuc

Wednesday 23 July 2014

Sick chicken: what you need to know and what the government won’t tell you – video

Three of the UK’s leading supermarkets have launched emergency investigations into their chicken supplies after a Guardian investigation uncovered a catalogue of alleged hygiene failings in the poultry industry.

Undercover footage, photographic evidence and information from whistleblowers has revealed how strict industry hygiene standards to prevent the contamination of chicken with the potentially deadly campylobacter bug can be flouted on the factory floor and on farms.

Specific incidents identified in the last month include a factory floor flooded with chickens guts in which the bacteria can flourish, carcasses coming into contact with workers’ boots then returned to the production line and other poor practices involving points in the production chain that increase the risk of its spread.
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The evidence prompted Tesco, Sainsbury’s and Marks & Spencer to launch emergency investigations into their chicken sources over the last week.

The concern centres on the bacteria campylobacter, which at the last count was present in two-thirds of British fresh chicken sold in the UK. Although the bug is killed by thorough cooking, around 280,000 people in the UK are currently made ill each year by it and 100 people are thought to die. Contamination rates are known to have increased in the past decade.

The Food Standards Agency (FSA), however, decided on Wednesday to shelve a promise to name and shame supermarkets and processors for their campylobacter rates. The climbdown comes after “push-back” from industry and interventions from government departments.

One source said they had been told Number 10 had raised concerns about the communication of the results, fearing that they could provoke a food scare similar to that triggered when the former Conservative minister Edwina Currie warned that most of British eggs were contaminated with salmonella in 1988.

The Guardian’s five-month investigation uncovered a series of alleged hygiene failings in the chicken industry.

The allegations have been made against two of the largest UK poultry processors, 2 Sisters Food Group and Faccenda. They relate to two factories owned by 2 Sisters that supply fresh chicken and chicken for ready meals to Tesco, Asda, Sainsbury’s, Aldi, M&S, KFC and to farms and an abattoir owned by Faccenda, which supplies Asda and Nando’s.
Poultry offal piles up during a pump system failure at the 2 Sisters factory in Anglesey. Poultry offal piles up during a pump system failure at the 2 Sisters factory in Anglesey. Guardian

The allegations are that:

• Chickens which fall on to the floor have repeatedly been put back on to the production line at two 2 Sisters sites. They company denies this ever happens and says all chicken from the floor is correctly disposed of as waste.

• Breakdowns led to high-risk material – feathers, guts and offal – piling up for hours on separate occasions while production continued at a 2 Sisters factory in Wales. The company says they did not stop the line because they had to consider the welfare of chickens waiting in crates to be killed.

• Another breakdown led to the water in scald tanks at the same site not being cleaned for three days, so that around 250,000 birds passed through dirty water after slaughter. The company says this was an isolated incident that lasted only one day, bacteria counts were checked and were acceptable.

• According to a whistleblower chicken catcher, biosecurity rules to stop the spread of campylobacter in chicken sheds at Faccenda were regularly ignored by workers when he was employed there. Faccenda says this is not true and it has invested heavily in a highly trained and motivated workforce.

Campylobacter contamination has plagued the poultry industry for more than a decade and has got worse in that time.

The FSA ordered new tests for campylobacter amid worries that there had been no improvements in rates. Results were due in June, and as recently as March the FSA’s chief executive, Catherine Brown, publicly vowed to press ahead with “steely determination” despite push-back from industry.

On Wednesday, however, Brown asked the FSA board to reverse the previous decision to publish campylobacter results for named supermarkets and processors every quarter. The board heard that there were now concerns, not raised previously, that the sample size for one quarter’s data was insufficiently large to be statistically robust.

Brown insisted that the threat of exposing campylobacter results had made supermarkets and chicken processors take notice of the FSA’s concerns about contamination for the first time, but said the industry had not so far made the changes in production needed to reduce campylobacter on any scale.

“Time is upon us for everyone to work out how they are going to stump up money to make the interventions on [the production] line,” she told the meeting.

The eight members of the board were divided on the proposals, leaving the chairman and former president of the National Farmers’ Union, Tim Bennett, to use his casting vote to quash the plans to name companies for the moment. They are looking at separate proposals to urgently increase the testing of retail chicken.

Steve Wearne, director of policy at the FSA, said ahead of the board meeting: “Other government departments have reflected to us concerns which are the same as those we’ve heard directly from retailers and producers. We’re not letting the industry off the hook. We’ll publish all the names when we’ve completed [the survey] next summer.

“If we publish the results piecemeal, other people might draw unwarranted conclusions from partial data and we don’t want consumers being misled or confused.”

Erik Millstone, a food safety professor at Sussex University, condemned the board’s decision. “In the last few years the Food Standards Agency has been under a great deal of pressure from the government and the food industry to ensure that it only provides reassuring messages, and especially that it should say nothing that could provoke any ‘food scares’,” he said. “But the FSA was created to protect consumers, not to protect the food industry, or to give ministers a quiet time. This decision shows that its independence is entirely illusory.”

The executive director of Which? magazine, Richard Lloyd, said: “The Guardian’s investigation raises serious concerns. Tackling campylobacter has to become a much bigger priority for supermarkets and their suppliers as it is responsible for thousands of cases of food poisoning and the deaths of 100 people every year. It’s therefore disappointing that the FSA has gone back on its commitment to publish in full the quarterly data on the levels of campylobacter in supermarket chickens, when it is clearly in the public interest to do so. The FSA must put consumers first and operate more transparently than this.”

The campylobacter story

Campylobacter Campylobacter is the most common form of food poisoning in the UK. Photograph: Alamy

Although the public are mostly unaware of it, the scale of campylobacter contamination and the number of people it makes ill each year have been well-known among industry bosses, retail directors and government officials for more than a decade. The annual cost to the economy is a staggering £900m, making a significant dent in the £3.3bn the poultry industry claims to contribute to Britain’s GDP. Up to 80% of campylobacter infections are attributable to contaminated poultry.

The points in the chicken production chain at which contamination occurs are clearly understood, but during the past decade the picture has got worse. In 2003 the FSA reported that 56% of chicken on sale was infected. By 2008 that had increased to 65%.

The decision over whether to name and shame the industry is a vexed one. The stakes are high – consumers are likely to shun poultry in supermarkets with the worst scores. Cleaning up would require money, experts say, and poultry firms and retailers are locked in to an economic structure of their own making in their race to produce the cheapest possible chicken.
In the factory

The Guardian has investigated the weak links in the chicken chain, gathering material from undercover film, photographic evidence and whistleblowers.

Just last month – on a not untypical day, according to sources – at a vast chicken abattoir in Anglesey owned by the UK’s largest poultry company, 2 Sisters Food Group, something of the nature of the problem is revealed. Tesco, M&S and Asda are among the customers for chicken for ready meals supplied from this site.

The pump system has broken down again, and the channel that is supposed to drain away the innards from the tens of thousands of chickens killed and processed each day for supermarket orders has been blocked for a prolonged period. Guts and offal extracted during a process called evisceration are piling up to form a gory heap of high-risk material. The floor around is wet with blood. Campylobacter is carried in the guts and faeces of chickens and evisceration is one of the key points in the processing chain at which contamination occurs.

“That’s unbelievable, it just shouldn’t be allowed to happen,” said Ron Spellman, the director general of EWFC, which represents meat inspectors across the EU, when we showed him pictures the Guardian had obtained of the incident that had been described to us. Spellman was a poultry inspector for 12 years.

“They should stop the line and clean up. But that costs money, and the process is generally run so hard and fast, if a line is down too long they don’t have enough hours in the day to fulfil their supermarket orders. And if they don’t meet orders, they lose the contract.”

In Spellman’s view, the driving down of prices is a key part of the problem. “The supermarkets have got to have some responsibility because they push harder and harder on price. There is this perception that supermarkets somehow keep the industry honest and hygienic, but what we’ve seen is that it doesn’t work,” he said.

Modern poultry processing is a production line business. Birds are hung upside down on a moving conveyor belt of shackles at the beginning of the abattoir, and in a sort of food Fordism, carried seamlessly through every stage from slaughter to washing, chilling, cutting and packing at high speeds. Large abattoirs typically run lines at a rate of 185 to 195 birds a minute, or nearly 12,000 an hour.

On the evisceration line, guts are scooped out by automated metal fists. Today’s chickens are bred to fatten fast to a standard 4lb (1.8kg) size in six weeks, but as units of production they are not as obligingly uniform as car parts. If the machine is not adjusted to different crops of birds as they come through, the metal fist can burst the guts, and then any campylobacter is automatically spread to bird after bird. Adjusting machinery or stopping the line to clean up takes time and costs money.

On a separate occasion last month in the same factory, workers witnessed another breakdown. Workers say these are repeated events. This time it was the pump feeding the flume of water that is supposed to carry feathers away from the plucking machines.

The defeathering machines are another high-risk point for campylobacter infection. Slaughtered birds pass first through a scald tank of warm water to loosen the feathers and then through a series of whirring rubber fingers which pull the feathers out. The feathers themselves can be contaminated with faeces, the fingers put pressure on the birds and can squeeze out more faecal matter, and the fingers can become impregnated with bacteria.

In the steamy atmosphere, campylobacter from the feathers can also become airborne. Removing the feathers promptly through the drains is a vital part of food safety, but the evidence provided to us suggests they had piled up for hours as production was allowed to continue at the Anglesey site.

Across the industry, the water in the scald tank is generally only changed once a day, so that by the end of a shift it can become a soup of chicken faeces and dirt. This used to be a high-risk point, but the water is now kept hot enough to kill bacteria. The foam that forms on the top, however, is cooler and bacteria can survive here, according to Spellman, with each bird passing through it as it goes on its way.
Scald tanks on the left with chicken debris on the floor. Photograph: Guardian Scald tanks on the left with chicken debris on the floor. Photograph: Guardian

At the Anglesey plant, sources told us of an occasion last month when there was another breakdown. They said the scald tank was left uncleaned for two nights, so that three days of fresh birds – more than 250,000 chickens – were processed through the same dirty water.

Our sources told us that managers were made aware of these different breakdowns, but said the lines must be kept running because they had to meet targets.

We asked 2 Sisters why the lines had not been stopped for cleaning when these incidents occurred. The company told us that it and the vets had to make difficult decisions when there were breakdowns in the evisceration, defeathering and scald tank parts of the line. These required weighing up contamination risk with the welfare of chickens waiting in crates to be slaughtered.

The company denied that the scald tank had gone uncleaned over three days of production, saying it was an isolated incident which lasted only a day, and that it had tested for bacteria counts at the time and found they were acceptable.

2 Sisters bought the Anglesey factory last year when it acquired the UK operations of the Dutch poultry group Vion. Despite being one of the largest meat processors in Europe, Vion had decided to leave the UK market altogether after years of extremely tough trading conditions.

The industry runs on slim margins from the retailers and main fast food companies. Making a profit depends on being able to process very large volumes. That has driven not just the speed of production but also the concentration of ownership. Just four companies account for most of the UK market.

The alleged repeated breakdown of good hygiene at Anglesey appears dramatic, but our investigation has found problems elsewhere that help account for the rate of campylobacter on our chicken.

We had been told by insider sources in several different factories that one reason campylobacter rates remain stubbornly high was that across the industry there was a gap between companies’ policies on good hygiene and auditing systems to check for it, and the reality on the factory floor during long shifts and intense production.
A chicken is thrown from the floor into a crate with other food chickens by a staff member

Our reporter went undercover to look for a job in a chicken factory to find out what it was really like. He found one at another 2 Sisters poultry factory in Scunthorpe. This site supplies Tesco, Sainsbury’s, KFC and Aldi among others.

He witnessed carcasses with traces of faecal contamination that had made it through to packing for sale. Insider sources with expertise in food safety have told us this is common across the industry and is even unavoidable given the way chicken is processed. 2 Sisters said this allegation did not “reflect reality” and that the company had strict controls on carcass contamination which would remove them from the food chain.

Workers are trained to bin any meat that falls on the floor, where it could be contaminated, but our reporter saw staff pick it up and recycle it in to the production line on repeated occasions when preparing orders.

In one episode of almost grotesque comedy, a carcass that had fallen on the floor was run over by a worker pushing a trolley of crates, before our reporter saw it eventually being scooped up and lobbed back into production by a supervisor who then wipes their hands on their coat rather than washing them. We do not know where the chicken ended up. He was told it was going to Birmingham, where the company has another plant that debones chickens and processes them.

Jamie Pritchard worked as a meat cutter at 2 Sisters’s Anglesey site last year before leaving to join another meat company. He says during his time there he too saw workers picking chickens off the floor and putting them back in to production instead of throwing them into the waste bins. When auditors were present, he said, this never happened and line speeds were slowed down.

“If there’d be a site audit everything would be absolutely perfect, the line would be running at the correct speed. The carcasses would be clean, there’d be no faeces inside, but on the days when there wasn’t an audit, things would pile up and drop on the floor. If there was a visitor, you’d be told to put them in the bin ‘for not fit for human consumption’. But on days when there wasn’t an audit, basically, just wipe it down and put it back on the line.”

Reviewing footage of the incidents at Scunthorpe for us, Spellman said they were unacceptable. Those incidents, he said, suggests a culture in the factory that does not care that it is producing human food.

2 Sisters denied this could have happened. The company said it had stringent procedures for handling meat that falls on the floor, and only a team of trained waste operatives is authorised to handle it so that it never goes for human consumption. In a statement, the company said: “The allegations about our processing sites at Scunthorpe and Llangefni [Anglesey] are untrue, misleading and inaccurate. Both sites have British Retail Consortium ‘A’ grade Food Standards certifications, based on a number of announced and unannounced visits. In addition, we and our customers carry out a number of audits of our operations. None of these audits have uncovered any concerns about our hygiene standards or food safety.

“Our Scunthorpe site has already surpassed the FSA’s 2013 targets to reduce campylobacter levels, and continues to work towards the 2015 target. We [have been] praised as sector-leading by the FSA .”

We asked the company what its campylobacter results were. It said that 61% of the Scunthorpe chickens in the FSA survey tested positive for campylobacter. It added that 37% were contaminated in the middle range of bacteria levels and 2% were heavily contaminated. Across the company, 19% of 2 Sisters chickens were heavily contaminated, its director of communications, Nick Murray, told us.
On the farm
Intensive poultry farms typically give each bird less floor space than the size of an A4 sheet of paper. Intensive poultry farms typically give each bird less floor space than the size of an A4 sheet of paper. Photograph: Getty Images/F1online RF

The trouble with campylobacter starts even earlier in the chain. One of the key risk points is on the farm.

Standard chickens are raised in large-scale industrial farms where as many as 40,000 birds may be reared at a time in “crops” that take around 42 days to reach slaughter weight. To maximise return on capital invested in floor space, it is common practice to overstock sheds with chicks at the beginning of the cycle and then send in teams of catchers to thin out some of the birds so that the rest of the chickens have just enough room to meet regulations on stocking densities as they grow to full slaughter weight. Each bird has less floor space than the size of an A4 sheet of paper.
Farmers typically overstock their sheds with chicks and thin some out after a few weeks. Source: library footage

When teams of chicken catchers go from farm to farm and enter the sheds, there is a high risk of cross contamination and flocks being colonised with campylobacter.

Strict rules on biosecurity are supposed to reduce the risk, and extra measures have been introduced in the last couple of years. By the end of 2013, however, they had had little impact, according to an FSA report. It suspected from research that they were not being followed consistently by producers.

Paul Sadler was employed by Faccenda, another of the UK’s largest poultry suppliers whose customers include Asda and Nando’s. Sadler worked there as a chicken catcher for almost 15 years until he left last year.

Sadler claims that supposedly strict processes were flawed and frequently flouted.

“As far as biosecurity [goes], they used to pay lip service, the emphasis [being] on trying to demonstrate that they complied with the legislation or good practice rather then actually following it. For example, they would have disinfectant baths outside each shed, which in principle, each catcher would dip their boots in before going from one shed to another. The problem was that baths were there and no one really used them.”

The Guardian has obtained internal Faccenda documents highlighting how the supply of birds can exceed capacity at the abattoir and how some end up stored in crates overnight. The FSA has identified stress during transport in crates as a danger point for campylobacter spread because the birds defecate more, spreading the bacteria.
Live chickens are typically transported in crates. Source: Guardian

Faccenda says it never plans to do this but has left birds overnight on 11 occasions this year because of mechanical problems. The chickens were, however, slaughtered within the regulation 12-hour maximum, the firm said.

Faccenda told us that the allegations about biosecurity lapses were untrue and that it had invested heavily in good wages and training to make sure staff were highly motivated to follow the rules. It added that it was playing a leading role in tackling campylobacter, working closely with the FSA, and had invested more than £1m in projects to reduce it.

We asked Faccenda for its FSA campylobacter results, but it said it had not yet been given them. The supermarkets and restaurant groups told us that they take the subject of campylobacter and hygiene very seriously, and that they would investigate our findings.

As recently as March, the FSA board said campylobacter was its top priority. It was adamant then that consumers had the right to know, as test results came in, which supermarkets and processors had the worst levels of contamination, so that they could vote with their feet and shop elsewhere. The FSA’s director of policy, Steve Wearne, told us that naming and shaming was necessary to make the industry take the issue and the agency seriously.

We asked him why the agency was letting the industry off the hook now.

“Other government departments have reflected to us concerns which are the same as those we’ve heard directly form retailers and producers. We’re not letting the industry off the hook. We’ll publish the results of the retail survey with all the names, when we’ve completed it next summer. If we publish the results piecemeal, other people might draw unwarranted conclusions from partial data and we don’t want consumer being misled or confused.”

The government knows which supermarkets’ poultry is most contaminated, but for now we remain in the dark, despite the fact that two out of every three chickens we buy could still make us ill.

Which? executive director Richard Lloyd said: “The Guardian’s investigation raises serious concerns. Tackling campylobacter has to become a much bigger priority for supermarkets and their suppliers as it is responsible for thousands of cases of food poisoning and the deaths of 100 people every year.

“It’s therefore disappointing that the FSA has gone back on its commitment to publish in full the quarterly data on the levels of campylobacter in supermarket chickens, when it is clearly in the public interest to do so. The FSA must put consumers first and operate more transparently than this.”

• Additonal reporting by Caroline Davies

• Read the full responses of the poultry processors and retailers to our investigation

For videos and to read more:

http://www.theguardian.com/world/2014/jul/23/-sp-revealed-dirty-secret-uk-poultry-industry-chicken-campylobacter

 

Victory! Fish and Wildlife Service to Phase Out Neonicotinoids


July 14th, 2014

Following Center for Food Safety Petition, Government Agrees to Eliminate Bee-Toxic Pesticide in NW Wildlife Refuges

Late last week, the U.S. Fish and Wildlife Service (FWS) quietly announced plans to phase out neonicotinoid insecticides in wildlife refuges in the Pacific Region, including Hawaii and other Pacific Islands, Idaho, Oregon, and Washington.  According to the new policy, refuge managers will be asked to exhaust all alternatives before allowing the use of neonicotinoids on National Wildlife Refuge System Lands. FWS is the first agency to restrict the use of neonicotinoids—a class of pesticides implicated in pollinator losses around the world—in farming in the U.S. In February 2014, CFS filed a legal petition asking FWS to ban the use of neonicotinoids on wildlife refuges.

“FWS has taken a responsible and necessary first step in the Pacific region, but the agency must permanently institute this policy on all refuge lands across the country,” said Paige Tomaselli, senior attorney for Center for Food Safety.  “As our legal challenges have repeatedly stated, the costs of these chemicals severely outweigh the benefits; we must eliminate their use immediately.”

The FWS directive highlights the “broad-spectrum adverse effects” of using neonicotinoids and found the practice at odds with FWS’s policy of Integrated Pest Management (IMP). A study released by CFS earlier this year found that neonicotinoid seeds treatment rarely improved yields for corn and soybeans, corroborating the findings of FWS.

Prior to the 2016 phase out, refuge managers will need to have an approved Pesticide Use Proposals (PUP) and completed Endangered Species Act consultation documentation before using neonicotinoid pesticides, including the planting of neonicotinoid-treated seed to grow agricultural crops. Center for Food Safety has demanded similar regulation in a lawsuit against the Environmental Protection Agency (EPA).

“Federal wildlife refuges were established to protect natural diversity.  Allowing chemical companies to profit by poisoning these important ecosystems violates their fundamental purpose and mission,” added Tomaselli.

FWS has allowed farming on refuge lands for decades despite its harmful effects on wildlife, native grasses, and biodiversity.

Over the past six years, CFS and its allies have repeatedly stopped FWS from permitting the growing of GE crops on numerous National Wildlife Refuges across the country (Northeast and Southeast). CFS is currently litigating FWS’s allowance of industrial agriculture practices on Midwest Wildlife Refuges.

http://www.centerforfoodsafety.org/press-releases/3298/victory-fish-and-wildlife-service-to-phase-out-neonicotinoids