Tag Archive | foods

Cloned Cattle Entering the E.U.*

Cloned Cattle Entering the E.U.*

CETA is putting transparency and consumer choice at risk

Research conducted by Testbiotech has shown that cows and their offspring stemming from cloned bulls are registered in a professional breeders database in the U.K. It is likely that a considerable number of animals stemming from clones have already entered the E.U. At present, the E.U. has no labelling or registration requirements for these kinds of imports, which makes it almost impossible to identify breeding material stemming from cloned bulls. The research was commissioned by the Greens/EFA Group in the E.U. Parliament.

The Testbiotech report shows that every year around 30 to 40 tons of bull sperm enter the E.U. from the US for the purpose of cattle breeding. Further imports originate from Canada. These imports might include breeding material from cloned bulls, particularly as the U.S. is known to be one of the countries actively engaged in cloning in the cattle breeding sector. The semen is frozen and traded globally. Only the breeders know if material from cloned bulls is used, and they choose not to make their breeding registers accessible to the public. Access to the U.K. data remains an exception.

The European Parliament, as well as the German Bundestag and the German government all advocate a ban on cloned animals for food production in the E.U. The reasons are mostly ethical concerns, since cloning involves a high degree of animal suffering due to interference in the gene regulation of the animals. For this reason, the E.U. Parliament is amongst those institutions demanding that systems are established to gain more transparency and to register the clones, their offspring, relevant products and breeding material. Without such measures, the animals and food derived thereof can enter the market unnoticed. As yet, there is a complete lack of transparency, and there is no information available to competent authorities, farmers, food producers or consumers.

As the research from Testbiotech shows, the upcoming free trade agreement CETA might obstruct greater levels of transparency in future. Mandatory labelling of relevant products might, according to CETA, simply be regarded an unjustified barrier to trade. Testbiotech recommends that the E.U. Parliament seeks legal certainty and clarity before a final vote on the free trade agreement is taken. Otherwise, adopting CETA might lead to the E.U. parliament being in conflict with its own resolutions, political goals and previous achievements.

“Our report shows that after all the discussions on CETA, farmers, food producers, and consumers will, in future, be left in a state of continuing uncertainty if transparency and freedom of choice cannot be ensured. Unless this crucial question is resolved, CETA remains a nightmare in the making for everyone who believes that free trade should never override the interests of consumers,” says Christoph Then for Testbiotech.

The new report from Testbiotech: www.testbiotech.org/node/1840

Source*

Related Topics:

European Parliament Demands Legal Scrutiny of CETA’s ‘Corporate Court’ System*

E.U. Council Decides to Sign CETA Trade Agreement and Celebrate with Canada*

CETA: Your Life, Their Choice

Study Finds Clear Differences between Organic and non-Organic Milk and Meat*

Investors Demand that McDonald’s Ban Antibiotics in its Meat*

Poisoned Meat Returned to Where it Comes from – the U.S!

Meat By Any Means

 

Why Food is Actually INFORMATION*

Why Food is Actually INFORMATION*

By Sayer Ji

Despite being the condition for the possibility of all life itself, food is rarely appreciated for its true power. Far beyond its conventionally defined role as a source of energy and as building blocks for the body-machine, fascinating new discoveries on the frontiers of science reveal that food is also a powerful source of information.

We are all hardwired to be deeply concerned with food when hungry, an interest which rapidly extinguishes the moment we are satiated. But as an object of everyday interest and scientific inquiry, food often makes for a bland topic. Nonetheless, food is one of the most fascinating and existentially important topics there is, and in many ways, until we understand the true nature of food, and how it is still the largely invisible ground for our very consciousness, we will not be able to understand our own nature, or our own destiny.

How We Got Here

Modern Western concepts of food are a byproduct of a centuries old process of intense secularization. Food is now largely conceived in terms of its economic value as a commodity and its nutritional value as a source of physical sustenance. In the latter regard, its value is quantified through the presence and molecular weight of macro- and micronutrients or its “fat-inducing” calories. In the process of reducing food’s value to these strictly quantitative dimensions, it has lost its soul. Food is no longer believed to possess a vital life force, much less a sacred one. But the etymology of sacred, namely, to make holy, and the etymology of holy, which connects to heal, whole, health, implies correctly that food has the ability to “make us whole.”

Food as Nourishment on All Levels

If talk of food as “sacred” and “whole-making” sounds pseudo-scientific, consider how Nature designed our very first experience of nourishment (if we were fortunate enough to not have been given a bottle full of formula): breastmilk taken from the mother’s breast was simultaneously a nutritional, physical, thermic, emotional, genetic, and spiritual form of nourishment. Food, therefore, can and should never truly be reduced to an object of biochemistry.

And so, as we dig deeper, we discover that the topic of food is a highly cerebral one. And this begins with any simple act of eating, albeit in a slightly different way. It’s called the cephalic phase of nutrition, “in your head,” which reflects how you are actually experiencing the food: is it delicious? Are you feeling pleasure? These “subjective” aspects profoundly affect the physiology of digestion and assimilation. My colleague Marc David has dedicated many years to waking people up to this amazing process. Food, therefore, begins in a context that transcends merely physiochemical conditions and concerns. The nocebo and placebo effects, which are powerful forces in the setting of clinical medicine, also apply to the field and experience of nutrition. And therefore, it is hard to ignore how this important layer of nutrition: the first-hand experience, and even our intention and level of gratitude, has been lost in the fixation on the chemistry and reductionism of food science.

But the inquiring mind wants more specific scientific answers to the question: how does food makes us whole? How does its arrangement of atoms possess such extraordinary power to sustain our species? Why can’t we answer the most rudimentary questions that go back to ancient times, such as the still timeless mystery and miracle of how the bread is transmuted into blood and flesh?

Perhaps, it is the information (and intelligence) within food that will help explain some of this mystery. After all, information literally means “to put form into.” This understanding will add much needed depth and nuance to conventional nutritional concepts where food is still conceived as a bunch of essentially dead and uninteresting atoms and molecules.

The Old Story of Food as a Thing:

Our concept of food is still generally constrained to the Newtonian view that all things are comprised of atoms, externally related to one another, and built up from there into molecules, cells, etc. The story goes that when we eat things, digestion breaks them down into their constituent parts and our bodies then take these parts and build them back up. This very mechanical, simplistic view, while valid in limited ways, no longer holds true in light of the new biology and science. Along with this view of food as matter, is the correlate perspective, that food can be “burned” for energy and that like a furnace or a car food provides “fuel” measured by calories to drive its engines along. Of course, this is reinforced by nutrition facts labels which make it appear that not much is going on beyond caloric content and the presence or absence of a relatively small set of essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals, defined by their molecular weight.

This reductionistic view of food I will call, in recognition of Charles Eisenstein’s thinking, “the old story of food,” and this narrative focuses on two primary dimensions.

Food as Matter:

If we are looking at the “material” aspects of food, we are looking at the physically quantifiable or measurable elements. You could not, for instance, objectively “measure” taste, as it differs qualitatively from person to person (so-called “subjective experience). And so, nutritional science focuses on what is presumably “out there” objectively, namely, quantities like the molecular weight of a given substance, e.g. 50 mg of ascorbic acid, 10 grams of carbohydrate, or 200 mg of magnesium. In reality, these objective quantities are influenced by the type of measuring device we use — and so, there really are no ontologically pure (i.e. “really real”) material aspects out there in and of themselves. But for the purposes of clarity, let us assume these material aspects are real, independent of the measuring device or person measuring. These material aspects, while providing information, are not considered to be “informational” in the sense of giving off distinct messages to the DNA in our body, altering expression. They are considered part of the physical world, and therefore while providing building blocks for our body, including its DNA, they are not understood to alter or control the expression of the DNA in a meaningful way. Food, therefore, is considered “dead,” and not biologically meaningful beyond its brick and mortar functions in building up the body-machine.

The other primary dimension in this old view is…

Food as Energy:

Energy is commonly defined as the power derived from the utilization of physical resources, especially to drive machines. In this view, food provides the fuel to power the body-machine. Food energy is conventionally defined in chemical terms. The basic concept is that animals like humans extract energy from their food and molecular oxygen through cellular respiration. That is, the body joins oxygen from the air with molecules of food (aerobic respiration), or without oxygen, through reorganization the molecules (anaerobic respiration). The system used to quantify the energy content of food is based on the “food calorie,” “large calorie,” or kilocalorie, equal to 4.184 kilojoules. 1 food calorie is the amount of heat required at a pressure of one atmosphere to raise the temperature of one gram of water one degree Celsius. The traditional way to ascertain the caloric content of a sample of food is using a calorimeter, which literally burns the food sample to a crisp, measuring the amount of heat given off (its caloric content). In order to account for the varying densities of material within a sample, e.g. fiber, fat, water, a more complex algorithm is used today. (alt definition: an amount of food having an energy-producing value of one large calorie)

Again, in this view, food while providing information (caloric content), is not an informational substance in the biological sense (e.g. DNA), but simply a source of energy which can fuel the body-machine.

The New Story — Food as Information:

The new view of food as replete with biologically important information, is based on a number of relatively new discoveries in various fields of scientific research.

For instance, the discovery that food contains methyl groups (a carbon atom attached to three hydrogen atoms (CH3)) capable of methylating (silencing) genes, brought into focus the capability of food to profoundly affect disease risk as well phenotypal expression. If folate, B12, or Betaine — 3 common food components — can literally “shut off” gene expression with high specificity, food becomes a powerful informational vector. One which may actually supervene over the DNA within our body by determining which sequences find expression.

This discovery of nutrition’s prime role in epigenetics opened up an entirely new realm of research, including the disciplines of nutrigenomics, which looks at nutrient-gene interactions, and nutritional genomics, which looks at gene-based risks that provide individualization of nutritional recommendations. Suddenly, almost overnight, food became infinitely more interesting to geneticists, biologists, and medical professionals, in that it as an information vector it could affect, and in some cases control the expression of the DNA, biomedicine’s “holy grail.”

Food’s role as a source of methyl group donors capable of epigenetic modulation of DNA expression is a powerful demonstration of its informational properties, but this is not the whole story…

Food also contains classical genetic information vectors, such as non-coding RNAs, which like methyl donors, have the ability to profoundly alter the expression of our DNA. In fact, there are estimated to be ~100,000 different sites in the human genome capable of producing non-coding RNAs, far eclipsing our 20-25,000 protein-coding genes. These RNAs, together, orchestrate the expression of most of the genes in the body. They are, therefore, supervening forces largely responsible for maintaining our genetic and epigenetic integrity.

These RNAs are carried by virus-sized microvessicles called exosomes found in all the food we eat (they are secreted by all plant, animal, and fungal cells), and survive ingestion to significantly alter our gene expression. In 2012, a groundbreaking study titled, “Exogenous plant MIR168a specifically targets mammalian LDLRAP1: evidence of cross-kingdom regulation by microRNA, found that exosomal miRNA’s from rice altered LDL receptors in the livers of Chinese subjects, effectively proving cross-kingdom regulation by microRNA exists, and is occurring on an ongoing basis through the food we eat. Another study, this time in animals, found that exosomes in commonly consumed foods, e.g. grapefruit, orange, affect importnt physiological pathways in the animal’s bodies. Essentially, these food components ‘talk’ to animal cells by regulating gene expression and conferring significant therapeutic effects. The ability of exosomes to mediate the transfer miRNAs across kingdoms redefines our notion of the human species as genetically hermetically sealed off from others within the animal, plant, and fungi kingdoms. In this sense, food borne exosomes are the mechanism through which all living things in the biosphere are intimately interconnected, perhaps even adding a new explanatory layer to how the Gaia hypothesis could be true.

Another important though overlooked mechanism through which food components may carry and transfer energy and information is through so-called prionic conformational states (protein folding patterns). Prions have been primarily looked upon as pathological in configuration and effect. A classical example is the beta sheet formation of brain proteins in Alzheimer’s. These secondary protein conformations act as a template through which certain deleterious folding states are transferred laterally between proteins. But prions are not always pathological. For instance, naturally forming prions are essential for the health of the myelin sheath in the brain, and likely perform many other important though still largely unknown functions. So, when we look at the phenomena neutrally, the fact that the conformational state (folding state) of a protein can hold and transfer laterally information essential to the structure and function of neighboring proteins without needing nucleic acids indicates just how important the morphology of food may be. It is possible, therefore, that food, depending on how it is grown and prepared, will have vastly different protein folding patterns which will carry radically different types of biologically vital information. This is another example where one cannot exhaustively assess the value of food strictly through quantitative methods, e.g. measuring how much protein there is by weight, but need also to account for qualitative dimensions, e.g. the vast amounts of information contained within secondary, tertially and quaternary conformational states of these protens.

The “Microbiome of Food” is Full of Information.

Acknowledging the role the microbiome plays in the food we eat further deepens our understanding of food as information. In fact, the microbiome could be considered food’s most profound informational contribution. When we consider the genetic contribution of all the bacteria, fungi, and viruses, naturally found in food (especially raw and cultured varieties), this represents a vast store of biologically meaningful information. Some of this microbial information can even “jump” laterally from these micro-organisms into our body’s microbiome, conferring to us significant extra-chromosomal “powers,” essentially extending our genetic capabilities by proxy. For instance, a recent study identified a marine bacteria enzyme in the guts of Japanese, presumably a byproduct of having consumed seaweed naturally colonized by it. This marine bacteria enzyme is capable of digesting sulfated polysaccharides — a type of carbohydrate humans are not equippped to digest because it is marine specific. This indicates that the genes provided by these microbes represent a genetic library of sorts, whose contributions may vastly extend the genetic capabilities of our species. Indeed, the human genome only contains genetic templates for 17 enzymes, whereas the gut bacteria contains genetic information capable of producing hundreds of different enzymes. And these are capable of degrading thousands of different carbohydrates! There are actually many other capabilities provided by these “germs,” including the ability to produce vitamins (including vitamin C!) and other essential biocompounds. The microbiome of our food could therefore be considered an information storehouse. To learn more about how this ancient information (even millions of years old) is preserved in raw foods like honey, read my article: Could Eating Honey Be A Form of Microbial Time Travel?

Water as an Information Carrier in Food:

Another extremely important element is the role of water in food.  Not only has water been found to carry energy and information, but water has also been identified an instrument of biosemiosis. The water component of food, therefore, could contribute biologically important information — even genetic and epigenetically meaningfully information — without needing nucleic acids to do so.

To learn more about how water has “memory,” and can store and transmit genetic information, read about the DNA teleportation experiment performed by Nobel laurette Luic Montagnier.

As discussed above, conventional food science starts on a completely dehydrated basis, focusing almost exclusively on the ‘dry’ measurable material aspects of the food, or the amount of energy it contains (which ironically requires burning off the water to obtain measurements). All readily edible food is hydrated. Were it not, it would be “dehydrated food,” which is generally not considered ready to eat. As such, we can not talk about biomolecules without considering their hydration shells as integrally and inseparably bound to the “dry” components, e.g. amino acids, fatty acids, sugars. Water has the capacity to carry information and to determine the structuration and therefore functions of the biochemicals and biopolymers it surrounds. Water, which is capable of taking in free energy from the environment (Pollack’s infrared heat), has its own information and energy. This means, therefore, that food qua water content, has the potential to carry relatively vast amounts of information beyond what is found in its material composition itself.

As science progresses, both the quantitative and qualitative elements of water will increasingly be revealed to be vitally important in understanding food as information.

Powerful Implications for the Future of Food and Medicine:

When food is looked upon as a vital source of biologically important information which can inform the expression of our genome, it is much easier to understand how our ancestors considered its creation, production, harvesting, cooking, and consumption sacred.

We can also understand how the seeming poetical relationships between foods and organs they nourish may have emerged, via informational bridges described above (RNAs, Prions, water), making possible their “soul connection.”

Today, with a wide range of industrial farming technologies changing the quality (and informational component) of our food, it is no longer sufficient to look at only the material aspects of these changes. Irradiation, genetic modification, pesticides, soil quality, processing and a wide range of other factors (intention), may greatly alter the informational state and quality of a good without being reflected in overt changes in grosser qualities like caloric and materially defined dimensions.

No longer can we look at the difference, say, between infant formula and breast milk strictly through the material/energetic lens of conventional nutritional analysis. On an informational level, they are qualitati`vely light years apart, even if they have so many similarities in crude nutritional metrics, e.g. similar carbohydrate and caloric content.

This will be true for all areas of food production, and nutrition, where formerly an essentially dead ontology governed the way we understand and interacted with the things we eat. Once we understand the true implications of food as information, our entire worldview will change.

Source*

Related Topics:

Diet and the Sacrifice of Child Potential!

The Real Reason behind Blessing Food*

Canada’s New Food Labels won’t Include GMO Info.*

Mini, Bio-Intensive Farms Providing Organic Food in the Middle of a Seven Year Drought*

Fifteen Foods to Detox Your Body*

How to Get Free Food (and Other P2P Solutions)*

African Women Organize to Reclaim Food Sovereignty*

After Decades of Living in a Food Desert, Locals are Building a $2mn Co-op They Own*

Mineral Deficiency Linked to Every Disease and Sickness*

 

Nuts can Inhibit the Growth of Cancer Cells*

Nuts can Inhibit the Growth of Cancer Cells*

Roasted and salted, ground as a baking ingredient or fresh from the shell — for all those who enjoy eating nuts, there is good news from nutritionists at Friedrich Schiller University Jena (Germany). Their latest research shows that nuts can inhibit the growth of cancer cells.

“For a long time now we have known that nuts are full of substances that are good for the heart and the cardiovascular system, or that protect against becoming overweight or developing diabetes,” says Dr Wiebke Schlörmann. Some studies have also indicated a protective effect against colon cancer, she adds.

“What we have not known in detail up to now is what this protective effect of nuts is based on.” Dr Schlörmann and her colleagues from the Department of Nutritional Toxicology at the University of Jena are now in a position to give specific answers to that question. In a publication in the specialist journal ‘Molecular Carcinogenesis’, they present results from a recent study, which throw light on the molecular mechanisms of this protective effect (DOI: 10.1002/mc.22606).

According to this study, nuts have a positive effect on health because, among other things, they are involved in activating the body’s own defences for detoxifying reactive oxygen species. Such substances, which are created by ultraviolet radiation, various chemicals or distinct food metabolites, for example, can cause DNA damage that leads to cancer development.

“The body has a whole series of protective mechanisms that render reactive oxygen species harmless,” explains Dr Schlörmann. The nutritionists in Jena have now shown that these mechanisms are stimulated by nuts and the substances they contain.

The researchers investigated the effect of five different types of nuts: macadamia nuts, hazelnuts and walnuts, as well as almonds and pistachios. The nuts were artificially ‘digested’ in test tubes and the effects of the resulting digestion products on cell lines were then analysed. The researchers established that the activity of the protective enzymes catalase and superoxide dismutase increases in the cells that are treated. In addition, the digestion products induce what is called programmed cell death in the cancer cells thus treated.

“We were able to show this effect is mediated by all the types of nuts studied,” noted Prof. Michael Glei, who led the study.

In the next stage, he and his team want to find out whether this protective effect is reduced by roasting the nuts. As most of the nuts investigated are predominantly consumed in roasted form, this further research might enable scientists to give appropriate nutritional advice based on the results.

Source*

Related Topics:

85% of Tampons, Pads and Other Feminine Care Products Contaminated with Monsanto’s Cancer-Causing, Endocrine-Disrupting Glyphosate*

Alternative Cancer Clinic in Arizona Uses Natural Therapies with High Success Rate*

DuPont Chemical Forced to Pay $10.5mn in Damages for Causing Cancer

Doctors Stunned that Testosterone Cures Cancer

The Strange Death of Dr. Sebi the Man Who Cures AIDS, Cancer, Diabetes

Cancer Boy Ran Away from Chemo 20 Years Ago, is Alive and Well Due to Alternative Solutions*

Hormone Therapy for Prostate Cancer Increases Fatal Risks for Black Men, by 77%*

Potential Cancer Break-through Treatment Halted after 2 Trial Patients Die*

Scientist Found Diet Quality Improves Fitness among the Fittest*

Scientist Found Diet Quality Improves Fitness among the Fittest*

In two recent peer-reviewed papers published by Nutrients and Growth Hormone and IGF-1 Research, Skidmore College exercise scientist Paul Arciero and colleagues report proven benefits of consuming moderate amounts of protein regularly throughout the day (protein-pacing) combined with a multi-dimensional exercise regimen that includes resistance exercise, interval sprint exercise, stretching and endurance exercise.

Based on Arciero’s studies, when followed for 12 weeks or more, individuals show improved fitness, decreased total and abdominal fat, increased lean body mass, and optimal metabolic and heart health.

To make the diet and exercise regimen easy for the public to remember, Arciero has coined the acronym, “PRISE.” The “P” stands for protein-pacing, the “R” stands for “resistance,” the “I” stands for “interval,” the “S” stands for stretching, and the “E” stands for endurance.

“Whether your goal is to improve fitness or heart health, the quality of your diet and a multi-dimensional exercise training regimen (PRISE) can make all the difference,” said Skidmore College exercise scientist Paul Arciero.

“It’s not about simply eating less calories and doing more exercise. It’s about eating the right foods at the right time and incorporating a combination of exercises that most effectively promotes health and fitness.”

A member of the advisory board of the American Heart Association and a fellow of both the American College of Sports Medicine and the Obesity Society, Arciero is very familiar with the diet and exercise recommendations issued by these and other governing health organizations.

Arciero and his team enlisted 30 women and 20 men between the ages of 30 and 65 who could clearly be described as ‘physically fit’. They entered the study reporting they exercised a minimum of four days per week for at least 45 minutes per session, including both resistance and aerobic training for at least the past three years. Combined, these men and women had an average body mass index of 25 and average body fat percentage of 26.

Dividing his subjects randomly into two groups, Arciero conducted a 12-week trial in which all subjects consumed the same amount of calories and performed the identical exercise routine he has previously demonstrated to improve health (PRISE), but diet quality differed. One group consumed commonly recommended protein and fitness/sport nutrition products and the second group consumed a slightly increased protein intake and antioxidant-rich supplements.

When the trial ended, Arciero and his team found that although both groups improved on nearly every measure, those who had followed the protein-pacing and antioxidant-rich diet showed the greatest improvements in fitness, including upper body muscular endurance and power, core strength, and blood vessel health (reduced artery stiffness) among female participants; and upper and lower body muscular strength and power, aerobic power, and lower back flexibility among male participants.

These findings support three earlier studies by Arciero’s team that showed the PRISE protocol of protein- pacing with either whole food sources or whey protein supplementation, were equally effective at improving physical fitness, as well as decreasing total, abdominal and visceral fat, increasing the proportion of lean muscle mass and significantly reducing blood glucose, insulin and cholesterol levels.

Overall, these five studies support a rethinking of current assumptions about diet and exercise, which Arciero believes place too much focus on the quantity of calories eaten and amount of exercise people do, rather than the quality of the food eaten and the exercise.

For Arciero, PRISE is the culmination of research he has conducted and published over the last 30 years in an attempt to identify the most effective lifestyle strategies to improve health and physical performance.

“My original intention of becoming a nutrition and exercise science researcher was to provide people the tools to live a life of optimal health,” said Arciero.

Source*

Related Topics:

Diet-based Cure for Crohn’s Disease and Ulcerative Colitis*

10-Year-Old with “Incurable” Autoimmune Disease Reversed by Simple Dietary Changes*

Mineral Deficiency Linked to Every Disease and Sickness*

Acting Responsibly Unveils our Potential*

Diet and the Sacrifice of Child Potential!

Mineral Deficiency Linked to Every Disease and Sickness*

Mineral Deficiency Linked to Every Disease & Sickness*

Mineral depletion over the last century or so has been terrible, which in turn has affected the natural mineral levels in our soils, and therefore natural mineral levels in the food that we consume. Over recent decades, this problem has only gotten worse, as we continue to strip the soil around the world of up to 80 trace minerals that are essential for optimum health.

As it turns out, every ailment or sickness that you experience is due to a mineral deficiency. Therefore, if you have sufficient levels of all of your minerals, you are the closest you will ever get to “perfect health.”

 

How Important is Mineral Consumption?

With these vital minerals being the most basic of building blocks for proper health and nutrition, the above statements can hardly be considered exaggerations. To put it plainly, in a world with no minerals, nothing works. Enzymes and amino acids won’t work, therefore nutrients and vitamins can’t be broken down and absorbed. The world population would have major deficiencies in both minerals and vitamins. The final result would be a disease-stricken world full of poor health, where nothing biologically really works as it should… a world we are quickly making a reality.

Nature works in a way that is best described as “everything returns to the Earth.” Root systems of trees will pull minerals from deep in the soil, die, and then decompose. This process returns these minerals to the soil, but at a much higher depth that animals and even humans can benefit from. Animals that consume these minerals will also die, decompose, and be returned to the soil. On a similar level, human and animal waste matter is also returned to the soil.

In our modern and present-day world, humans have disrupted this natural “circle of life”, lowering mineral replenishment by removing most waste and dead animals, clear-cutting trees and forests to make land for crops, and over-farming virtually all soils without allowing nature the time for micro-organisms to convert any remaining minerals into a usable form for plants. As a result of the addition of petro-chemical fertilizers, today we really only return nitrogen, phosphorus and potassium to the soil, which might bring lush growth, but growth that is lacking nutrients on a major level.

“The alarming fact is that fruits, vegetables and grain now being raised on millions of acres of land that no longer contain enough of certain minerals are starving us-no matter how much of them we eat. No man of today can eat enough fruits and vegetables to supply his system with the minerals he requires for perfect health because his stomach isn’t big enough to hold them.”

Minerals and Nutrition: Those Were the Days

We’ve applied herbicides and pesticides that actually kill off vital micro-organisms, that are responsible for converting remaining minerals into usable forms for plants, which as a result, effects animal and human mineral consumption.

As a result of extended use of “maximum yield” farming methods and fertilizers, North American soil content has had an average of 85% mineral depletion spanning over the last 100 years, making it the most depleted of any continent on Earth.

Just to offer an example, spinach we eat today contains maybe 15% of the nutrition that the same spinach would have contained 60 years ago. In the end, our society today is that much more unhealthy, and it’s obvious everywhere that you look.

Is My Body Trying to Tell Me Something?

Obesity is another major area where mineral deficiency shows its ugly face, in addition to poor immune system support and poor overall health. In the same way that cats and dogs eat grass when they know by instinct that they are either deficient in minerals and vitamins, or need a little extra to combat an illness or infection — it is believed that the human body sends similar instinctive signals that it is missing vital minerals and nutrients. However, it seems that we no longer recognize what it is our bodies are telling us and where to find what we need to silence these signals.

The confusion over some of these signals often leads to cravings, which results in eating and eating to satisfy them, but what our bodies really crave is the missing minerals and nutrition. Rather than turn to a healthy way to furnish minerals, (such as an organic liquid vitamin and mineral supplement like Liquid Multi Vita-Mineral by Trace Minerals Research), we continue with the S.A.D. diet (Standard American Diet), which include nuked meals, junk food, sweets, fast foods, etc. A lot of us can relate to the familiar scenario of eating to the point of nearly getting sick, yet still feeling hungry for “something”. That something is most likely missing minerals.

Conclusion

Think of all of the money you have ever spent on “healthy products” over the years trying to better yourself. If you are eating well, dieting, popping vitamins, or working out every day in pursuit of “perfect health,” your attempts will fall short without the help of natural minerals as a part of your diet. You won’t understand until you experience sufficient mineral levels for yourself.

The depletion of these minerals throughout the world has made it extremely difficult to maintain sufficient levels of the minerals that your body requires. Consider a natural and organic mineral supplement to maintain these levels. The amount of money you will spend on fruits and vegetables alone trying to acquire the same minerals will be astronomical.

Please take the time to comment or share. Spread the knowledge and build awareness.

Source*

Related Topics:

Supermarkets Are Designed to Malnourish Us

Your Vitamins + Minerals

Minerals

Diet and the Sacrifice of Child Potential!

And You Thought Mineral Oil to Be Healthy!

Diet-based Cure for Crohn’s Disease and Ulcerative Colitis*

Spreading Cancer Reversed by a Diet of Carrot Juice*

How to Improve the Family Diet Without a Garden!

Diet and Longevity Have More in Common Than We Think!

How Western Diets Make the World Sick

Diet-based Cure for Crohn’s Disease and Ulcerative Colitis*

Diet-based Cure for Crohn’s Disease and Ulcerative Colitis*

In a first-of-its-kind-study led by Suskind, published today in the Journal of Clinical Gastroenterology, diet alone was shown to bring pediatric patients with active Crohn’s and UC into clinical remission.

“This changes the paradigm for how we may choose to treat children with inflammatory bowel disease,” said Suskind.

In the small, prospective study, patients were put on a special diet called the specific carbohydrate diet (SCD) for 12 weeks as the sole intervention to treat their Crohn’s or UC. SCD is a nutritionally balanced diet that removes grains, dairy, processed foods and sugars, except for honey. The diet promotes only natural, nutrient-rich foods, which includes vegetables, fruits, meats and nuts.

At the end of the 12 weeks, eight out of the 10 patients who finished the study showed significant improvement and achieved remission from the dietary treatment alone.

Finding a cure for IBD

At most centres, treatment for inflammatory bowel disease (IBD) is limited and usually takes patients down one of two routes: steroids or medication, which can often lead to life-long side effects. Another concern is that medication and steroids only suppresses the immune system and don’t treat the underlying issue of the microbiome, the bacteria that lives in the digestive tract.

IBD refers to several related illnesses that affect the digestive tract. Crohn’s and UC are two forms of IBD. Doctors believe that IBD happens because something goes wrong between a child’s genetic makeup, their immune system and their microbiome. In most people, the bacteria in the digestive tract are harmless. Although in some cases, the microbiome goes awry and causes a person’s immune system to attack the bowel. It’s still unknown why this happens.

Suskind was determined to find better and more effective treatment options for IBD, and so he began spearheading research on the innovative diet known as SCD.

“For decades or longer, medicine has said diet doesn’t matter, that it doesn’t impact disease,” said Suskind.

“Now we know that diet does have an impact, a strong impact. It works, and now there’s evidence.”

To date, there have only been a few case reports where a whole food diet, like SCD, has been used as a potential treatment for IBD. This study is the first to show, not just anecdotally, that the diet is safe and effective.

“Each person’s disease is unique, just as each person is unique,” said Suskind.

“SCD is another tool in our tool belt to help treat these patients. It may not be the best treatment option for everyone, but it is an effective treatment for those who wish to try a dietary therapy.”

“There had to be a better way”

In October 2013, Nicole Kittelson noticed something wasn’t quite right with her then 8-year-old daughter Adelynne. Her skin and eyes had turned gray, her hair was brittle and she was losing weight.

“When we first took her to see her paediatrician, they simply said,

‘She’s a kid. She’s just active and needs more calories,’ but my gut was telling me something was wrong,” said Kittelson.

Shortly after, the family found themselves in the emergency room. Doctors tested Adelynne for leukaemia and diabetes, but nothing came back with any answers as to what was going on inside Adelynne’s body. She was put on antibiotics and steroids and was sent home. For three weeks she was doing better, until one day things took a turn.

“She just started getting progressively worse,” said Kittelson.

Receiving an unexpected diagnosis

After multiple emergency room visits and months of uncertainty, Adelynne was admitted to Seattle Children’s where she met Suskind and was given a diagnosis: Crohn’s.

Common symptoms of Crohn’s include cramping, diarrhoea and inflammation of the intestine. Crohn’s symptoms can range from mild pain to pain so severe a child may double over in pain. Additional complications can include dehydration, anemia and weight loss.

“Dr. Suskind walked us through the various treatment options,” said Kittelson.

“He told us to think about which one we felt was best for our family. In the end, we wanted to try SCD. We knew it wouldn’t be easy, but in the long run, I didn’t want Adelynne to suffer the life-long side effects from medication or steroids. The diet was our best option. She was in so much pain from the Crohn’s, and I wanted to take that pain away.”

Seattle Children’s offers innovative therapies that are not offered at other centres across the country. Medicine isn’t always the answer for IBD. Diet, as Suskind has been advocating, plays a big role. At Seattle Children’s there are many alternative options including exclusive enteral nutrition (EEN) and SCD that can help children feel better and reduce inflammation without medication or steroids.

For 15 weeks the family started treatment using EEN, a diet that consisted of only formula. After 15 weeks on EEN, the family transitioned Adelynne to SCD with the help of her care team at Seattle Children’s.

“It was hard at first,” said Kittelson.

“We got really good at reading labels and learning what foods were illegal, but after a while it became second nature.”

A diet change, a life change

Today, Adelynne has been in clinical remission for more than two years. She’s a healthy, happy and thriving 11-year-old girl.

“I can’t believe how far we’ve come. When we first walked into Seattle Children’s, she was an 8-year-old girl who was barely heavier than our 4-year-old. Now, she’s growing and foods are no longer an enemy.”

Adelynne and her family have embraced shopping local for natural, nutrient rich foods. And although it’s been an adjustment, the family now says the diet is just part of their everyday life.

“Her lunch doesn’t look much different than other kids at school,” said Kittelson.

“There are so many options out there. We haven’t felt like we’ve had to sacrifice. We’ve even adjusted holiday traditions to fit into our new lifestyle. Instead of candy for special occasions, we swap them for other things.”

For Adelynne and her family, SCD was the right treatment option. It’s helped Adelynne get back to her normal life and find a love for food again.

“I don’t have the words to thank Dr. Suskind for what he did for us,” said Kittelson.

“We are so in love with that man. He’s an extraordinary doctor who weighed our concerns and continues to walk us through everything. To have a doctor that is willing to explore other options and is willing to try new things, it’s incredible. There is no one right option for everyone. No one responds the same way. He listened to us and was our advocate when we needed one.”

Source*

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New Crohn’s Disease Vaccine, the Latest Con*

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Diet and the Sacrifice of Child Potential!

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Fish Radiated from Fukushima on America’s West Coast*

Fish Radiated from Fukushima on America’s West Coast*

By Emerson Urry

Seaborne cesium 134, the so-called “fingerprint of Fukushima,” has been detected on U.S. shores for the first time researchers from the Woods Hole Oceanographic Institution (WHOI) said this month. WHOI is a crowd-funded science seawater sampling project that has been monitoring the radioactive plume making its way across the Pacific to America’s west coast, from the demolished Fukushima Daiichi nuclear power plant in eastern Japan. The seawater samples were taken from the shores of Tillamook Bay and Gold Beach, and were actually obtained in January and February of 2016 and tested later in the year. In other strikingly similar news reported last month, researchers at the Fukushima InFORM project in Canada, led by University of Victoria chemical oceanographer Jay Cullen, said they sampled a sockeye salmon from Okanagan Lake in British Columbia that tested positive for cesium 134 as well. Multiple other reports have circulated online, mostly in alternative media outlets, and mostly not corroborated by any tangible measurement data, that point to cases of possible radioactive contamination of Canadian salmon, but EnviroNews Oregon has not independently confirmed any of these claims.

Testing Fish for Radiation in Sushi Restaurant

 

Cesium 134 is called the “footprint of Fukushima” because of its fast rate of decay. With a half- life of only 2.06 years, there are few other places the dangerous and carcinogenic isotope could have originated.

It is important to note that airborne radioactive fallout from the initial explosion and meltdowns at Fukushima in 2011 reached the U.S. and Canada within days, and circled the globe falling out wherever the currents and precipitation carried it — mostly to places unknown to this day. Even still, radioactive iodine 131 was found in municipal water supplies in places like Pennsylvania and Massachusetts shortly after the initial Fukushima accident — a triple meltdown ranked by EnviroNews USA as the most destructive environmental catastrophe in human history.

The samples from the Oregon coast measured around 0.3 becquerels per cubic meter for cesium 134. Researchers in both the U.S. and Canada said the recently detected radiation levels were extremely low and pose “no risk to humans or the environment.” Sadly, NBC, the New York Post, USA Today, and even The Inquisitr amongst others, took the bait and reported the same thing. Medical science and epidemiological studies have demonstrated time and again that there is no safe amount of radiation for a living organism to be subjected to — period. With each subsequent exposure, no matter how small, the subject experiences an increase in cancer risk.

In the wake of Fukushima, several governments, and certainly the Japanese government, have raised the “safe” annual limit for radiation exposure for humans — this critics say, to lower legal liability and to placate concerns from the public, in an increasingly radioactive world. Now, many concerned citizens look on in concern, waiting for more testing and data on ocean waters and the seafood they so greatly enjoy.

 

Source*

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Radiation Fall-out from Fukushima Causing Mass Animal Die-offs in U.S.*

The Pacific Ocean is Dead from 2 Trillion Becquerels of Fukushima Radioactive Waste*

Level of Radiation at Fukushima so High, not Even TEPCO Robots can Survive*

Texas Texas Water Radiation Cover-Up!

Some Plants that Reduce Toxins from Air*

Removing Radioactive Toxins from Your Body