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| Alternative Medicine in the News
December 2010 edition 103
published weekly |
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Compelling Stories About our National Non-GMO Movement
Institute for Responsible Technology
http://www.responsibletechnology.org/
By Jeffrey Smith
For articles, online videos and more visit the Institute for Responsible Technology
Shop Non-GMO, visit the Non-GMO Shopping Guide
Celebrating our (USA) National Non-GMO Movement
A young woman came up to me at a Cambridge bookstore just before my presentation. "I heard you on Coast to Coast radio last year," she said. "You changed my life." No one had ever said anything like that to me before. I was deeply touched.
That was 2004. It was just 8 months since launching Seeds of Deception and I had already toured five continents. I didn't know it at the time, but I was just getting started. And I would meet countless others whose lives were also transformed by the truth about genetically modified (GM) foods.
The world today is quite different than when I started out as a non-GMO road warrior. Most Americans had said they would avoid genetically modified organisms if labeled, but now millions are no longer waiting. They're actively seeking non-GMO foods. And many are enthusiastically getting the word out to others.
As a personal thank you, I wanted to share a few stories from this year's travels in the US about individuals whose commitments to non-GMO eating were inspired by rather compelling circumstances.
Non-GMO Doctoring
I spent some time at the medical practices of two Chicago area doctors who, like many I know, prescribe non-GMO diets to everyone. The doctors had told me that taking people off of GM foods is a very important part of health and healing, but I didn't appreciate the full extent of it until I spoke with their patients. One after the other they described chronic symptoms that quickly improved or disappeared after changing their diets-skin conditions, irritable bowel, migraines, weight problems, fatigue, and much more.
At the end of my interviews I asked one of the doctors, "Where did you first learn about the health impacts of GMOs?" She smiled, "From you." I held back tears.
The patients I interviewed had avoided GMOs by switching to organic food; some had also eliminated processed foods and/or specific food categories, so it was not clear how much of the improvements were based on avoiding GMOs versus other healthy changes. Soon after the visit, however, I came across other folks where the impact of a non-GMO diet was not ambiguous at all.
Animals on the Mend
These were veterinarians and farmers who had taken livestock-pigs and cows-off of GMO feed. What do you suppose happened? Death rates dropped, still born rates were down, litter size was up, and overall health improved. One farmer was ecstatic about the huge increase in milk production in his herd; another described how healthy his pigs looked-even down to reduced blood shot eyes.
The vets I spoke with had all been in practice long before 1996, when GMOs were introduced. Each had his stories about the surge in diseases and disorders after GM feed came on the scene. One told me that the jump in dog and cat allergies correlated exactly with the introduction of GM pet food. Whenever he switched his allergic animals to an organic (non-GMO) brand, their symptoms such as itching would usually disappear. Others described inflammation, infections, and gastrointestinal disorders.
Both vets and farmers saw differences inside GM-fed animals during autopsies or butchering, including liver damage, stomach ulcers, discoloration, and an awful stench. One farmer said that after seeing the alterations inside GM-fed animals, he and his wife started a strict non-GMO policy for their family's meat.
(Apparently the vets who started their practices after GMOs entered the food supply consider all these problems normal.)
A Movement of Non-GMO Eaters and Feeders
Although some might dismiss these stories as "anecdotal," the doctors, patients, vets, and farmers do not. Nor do the two autism organizations I visited, who now specify a non-GMO diet as part of the treatment protocol. These are just a few examples of the informed individuals, families, and organizations around the nation who are getting the message loud and clear-GMOs are NOT healthy.
We now have a movement in America. A BIG ONE! Thanks to you, we're a force of nature-like the Earth's immune system-a vast network rejecting dangerous genetically modified organisms. We will soon reach our goal-the tipping point of consumer rejection-which will force GMOs out of the market.
To respond to this new movement, our Institute is making some significant shifts-which I will tell you about very soon. But I wanted to take this opportunity to share these stories and to thank you for being part of this historic movement.
Much love and happy holidays, Jeffrey
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GMOs in Food
Here is a summary of USA crops, foods and food ingredients have been genetically modified as of May, 2010:
Currently Commercialized GM Crops in the U.S.:
(Number in parentheses represents the estimated percentage that is genetically modified.)
Soy (91%) Cotton (71%) Canola (88%) Corn (85%) Sugar Beets (90%) Hawaiian papaya (more than 50%) Alfalfa (at Supreme Court), Zucchini and Yellow Squash (small amount) Tobacco (Quest® brand)
Other Sources of GMOs:
· Dairy products from cows injected with the GM hormone rbGH
· Food additives, enzymes, flavorings, and processing agents, including the
sweetener aspartame (NutraSweet®) and rennet used to make hard cheeses
· Meat, eggs, and dairy products from animals that have eaten GM feed
· Honey and bee pollen that may have GM sources of pollen
· Contamination or pollination caused by GM seeds or pollen
Some of the Ingredients That May Be Genetically Modified: Vegetable oil, vegetable fat and margarines (made with soy, corn, cottonseed, and/or canola)
Ingredients derived from soybeans: Soy flour, soy protein, soy isolates, soy isoflavones, soy lecithin, vegetable proteins, textured vegetable protein (TVP), tofu, tamari, tempeh, and soy protein supplements.
Ingredients derived from corn: Corn flour, corn gluten, corn masa, corn starch, corn syrup, cornmeal, and High-Fructose Corn Syrup (HFCS).
Some of the Foods That May Contain GM Ingredients:
Infant formula
Salad dressing
Bread
Cereal
Hamburgers and hotdogs
Margarine
Mayonnaise
Crackers
Cookies
Chocolate
Candy
Fried food
Chips
Veggie burgers
Meat substitutes
Ice cream
Frozen yogurt
Tofu
Tamari?and Soy sauce
Soy cheese
Tomato sauce
Protein powder
Baking powder
Any sugar not 100% Cane
Confectioner's glaze
Alcohol
Vanilla (may contain corn syrup)
Peanut butter
Enriched flour
Past
Malt
White vinegar
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Why lemons should be in your home
Who doesn't think of summer in rural America without picturing a pitcher of lemonade loaded with ice cubes or another pitcher of ice tea with ice cubes and slices of lemon? Lemons are ubiquitous and used often throughout the United States, and yet it seems they are rarely given much thought. Lemons can do a whole lot more than just adding flavor to beverages. Here are just a few great uses for the lemons hanging out in the refrigerator. Don't just make them wait to adorn a glass of water!
Cooking: Sure, everyone thinks in the abstract about cooking with lemons, but how many people actually use lemons as food on a regular basis? Using lemons in food is almost a no-brainer when one looks at the nutrients one of these little yellow balls of citrus packs. Just one cup of this fruit contains 187% of the Recommended Daily Value of Vitamin C, but it also has 6 grams of fiber, a few B vitamins, and plenty of minerals, such as potassium.
More than that, though, lemons add a flavor to foods that not many other foods can do. It adds a zesty yet sweet flavor that packs a punch. It's hard not to notice a lemon's contribution to the foods it's used in. Freshly-squeezed lemon juice can be used as a stand-in for vinegar in salad dressings or even alone on salads for a light, tangy, clean flavor. It's also a nice addition to vegetable and rice stir fries. It doesn't just have to be for beverages anymore.
Cleaning: Today, more and more people are looking for products that will do a solid job of cleaning the house, but they want products that aren't loaded with questionable chemicals or toxic fumes. Here's where the lemon can really prove its worth. One quality about the lemon to note is that, according to Eartheasy.com, the acids in lemon make it a natural sanitizer. Worried about harmful bacteria lurking in the bathroom or on the kitchen counter? Scrub down these surfaces with half a lemon. And it doesn't leave behind a smell that reeks of chemicals or perfumes. Instead, it leaves behind a natural, clean scent.
And for those who really love the smell of lemons? A few rinds in a slightly warm oven or in simmering water on the stovetop can fill the whole house with a citrus-y smell. At the very least, it can help break up the smell of those onions that were fried for dinner!
Lemons can also come in handy when it comes to removing stains on countertops or clothing. And mixed with salt it can do a great job cleaning up those copper pans. Lemons are worth more than their weight in gold when it comes to their cleaning properties.
Lemons have a great place in foods and in cleaning. See Part II for more information about lemons as a beauty aid and also to find out how lemons can help one's health in more ways than one.
Lemons are sometimes missed as being a one-note fruit: seen as wedges dangling on the side of a glass at one's favorite restaurant or as round slices suspended in a pitcher of refreshing lemonade. But lemons offer so much more to one's household. In fact, it's surprising that lemons aren't more revered than they already are.
Beauty Aid: Lemons have a huge place in the world of beauty. Lemons can be used as a natural deodorant or as a facial cleanser or toner. They have also been used for years to bleach elbows, but they are also a natural way to bleach hair, if someone so desired. They can also be used as a scalp and/or hair treatment, to exfoliate skin, for blemishes, and for bleaching and strengthening fingernails and toenails. Finally, lemons can also freshen a person's breath. Many people would agree they are a lot better than those minty mouthwashes.
Health: Yes, lemons are used for food, and they can be used to clean one's house and to create inexpensive healthy alternatives to a variety of beauty products. But what about health? Aside from the nutrients in lemon that are ingested when a person eats one, what other health benefits do lemons offer?
Ann Heustad, RN, states that not only does lemon help with a host of digestive problems, but that it can also help with intestinal issues as well. Lemon is not only a cleansing agent in the kitchen; it's a cleansing agent in the body. It aids the body in removing toxins, and it literally cleans from head to toe. Heustad also explains how lemon is good for the liver, and it can be used as a remedy for everything from a sore throat to stomach ulcers.
Theresa Cheung suggests that lemons can also be used to help ease anxiety and fevers and fight off bugs like cold and flu when ingested and used topically. She also recommends them as a cure for skin-related ailments, such as corns, calluses, eczema, and more.
With all the versatile uses for lemons, it's easy to see that every household should buy lemons by the bag. Lemons are terrific when used in beverages, but nature intended them to be for so much more. They're wonderful when used in cooking, in household cleaning, as a beauty aid, and for one's health. So stock up and make room in the fridge for one of the most wonderful of fruits!
Sources:
http://www.lindisima.com/en/lemons_...
http://www.lookgreat-loseweight-sav...
http://www.lemonflower.com/beauty/
http://www.lookgreat-loseweight-sav...
http://www.quantumbalancing.com/new...
http://www.beliefnet.com/Health/Phy...
http://www.elook.org/nutrition/frui...
http://eartheasy.com/live_nontoxic_...
http://www.diynetwork.com/decoratin...
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Potato chips, fries linked to cancer
NaturalNews.com
When potato products are fried in oil at high temperatures, they produce a chemical called acrylamide that can cause cancer. And a new study in the British Journal of Cancer adds to the mounting evidence against the chemical, showing that acrylamide is associated with a 20 percent increased risk of breast cancer in pre-menopausal women.
Back in July, a study published in the journal Breast Cancer Research and Treatment found that women with the highest intake of acrylamide were 31 percent more likely to develop ER+ breast cancer, 47 percent more likely to develop PR+ breast cancer, and 43 percent more likely to develop ER+PR+ breast cancer, compared to women who consumed the least or no acrylamide.
In 2009, a study published in the American Journal of Clinical Nutrition found that acrylamide intake caused an increase in oxidized low-density lipoprotein (LDL) cholesterol levels, increased inflammation markers in antioxidants, which would otherwise remove acrylamide, and other neurological damage (http://www.naturalnews.com/025774_a...).
And in 2008, a study published in the journal Cancer Epidemiology found that women who eat roughly one serving of potato chips a day are twice as likely as those who do not to develop ovarian or endometrial cancers.
Fried potatoes are not the only foods that contain acrylamide, though. Any starchy foods that are cooked too long or at too high a temperature can form acrylamide, including even grilled meats and vegetables with grill marks on them. Toasted breads and cereals, baked foods, browned meats, and even some dried fruits also contain acrylamide (http://www.naturalnews.com/024942_a...).
"Consumers can reduce their exposure to acrylamide by limiting their intake of potato chips and French fries...and quitting smoking, which is a major source of acrylamide," said Mary Ann Johnson, PhD, a spokesperson at the American Society for Nutrition.
Sources for this story include:
http://www.foodconsumer.org/newsite...
http://www.foodconsumer.org/newsite...
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Gain health with the power of green foods
Go green, eat green, drink green, be green, and live green. This is the anthem of a new generation of conscientious people who desire to live healthy and in harmony with nature. Living green means living closer to nature and the abundance it provides. The term 'green' in relation to food encompasses nature's most abundant superfoods. Green foods exist in the form of plant vegetation, sea vegetables and fresh water algae. These green foods are found in almost every region and exist to support life at all levels.
One of the most powerful life-giving substances on the planet is chlorophyll. This is the pigment that gives green foods their color. Chlorophyll is the major player in the photosynthetic process which allows plants to obtain energy from light by converting the sun's rays into chemical energy.
The chlorophyll content of a food is a major indicator of the health attributes of any given plant based food. Chlorophyll rich foods have a very deep green color, and they are extraordinarily useful in building new blood cells and purifying the body from cancer and radiation. Chlorophyll also assists in wound healing, intestinal regularity, detoxification, and deodorization of the body.
Green foods have a strong impact on the quality & purity of our bloodstream. Chlorophyll has been called 'green blood' due to its similarity to the oxygen carrying molecule in blood: hemoglobin. The foundation for both of these is a structure called a porphyrin ring. The only major difference between the two is the binding mineral in the center of the ring. Chlorophyll is built around magnesium while hemoglobin is built around iron.
Magnesium deficiency is a common-day epidemic due to diets high in sugar and low in green foods. Magnesium is essential for healthy brain, muscle, and nervous system function. Green foods also contain other major nutrients that are essential for a healthy bloodstream and nervous system such as vitamins A, C, K, folic acid, B6, copper, potassium & calcium.
Studies have shown that chlorophyll found in food or small purified amounts of chlorophyll have a favorable effect on red blood cell formation in the bone marrow. In 1936, Dr. Arthur Patek found that green foods combined with iron rich foods such as red meat and beans increased hemoglobin and red blood cell counts faster in patients with iron-deficiency anemia than iron supplements alone.
Green foods also supply essential fatty acids, amino acids, and trace minerals that are critical for life and optimal function. Approximately 85% of all mammals can thrive on a diet of solely green foods. This includes cows, elk, moose, deer, giraffes, gorillas, elephants, and horses. These animals become robust when fed a green based diet because the essential nutrients are easily absorbed and utilized.
Green foods contain an abundance of powerful phytonutrients and trace minerals. Cruciferous veggies such as kale, collard greens, mustard greens, and broccoli contain isothiocyanates & sulfuraphane which are some of the world's hottest cancer fighting nutrients. Spinach provides an abundance of magnesium rich chlorophyll and the anti-oxidants lutein and zeaxanthin. Sea vegetables like kelp contain iodine, vanadium, and fucoidans. Single celled algae such as chlorella and spirulina are rich in enzymatic pigments phycocyanin & phycoerythrin which help carry out essential metabolic functions.
Action Steps:
1)Use dark-green leafy veggies like kale, collards & spinach in salads
2)Juice dark green veggies as often as possible
3)Use a SuperGreens powder or capsule supplement that is loaded with chlorophyll rich plants, sea vegetables, algae & cyanobacteria.
http://www.whfoods.com/genpage.php?...
'Green Foods' Healing Our World; Hippocrates Health Institue: Vol 30:3, pg 33-34
http://www.naturalways.com/spirulin...
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Discover the many health benefits of organic, unfiltered Apple Cider Vinegar
(NaturalNews) Apple cider vinegar, or as it is more affectionately termed "ACV", has been popular as a multi purpose remedy since the nineteen seventies. It was during this time that a particular book was published which brought its various health benefits into the spotlight. That book was called "Folk Medicine" and it was written by Dr. D.C. Jarvis.
In it, this simple country Doctor mentioned his observations of the health benefits of ACV for farm animals that appeared sickly. He also then began recommending ACV to his patients as a remedy to ward off sickness, help with digestion, and even aid in easing arthritis pain and in weight loss.
It is important that the ACV used is organic and unfiltered, so that it keeps its nutritional value in place. The hazy looking stuff that settles to the bottom is thought to be the most valuable part of organic, unfiltered ACV. This is called "the mother", and it is thought to be the most nutritious part of the ACV for therapeutic benefits.
From there, apple cider vinegar enjoyed popularity as a universal cure-all remedy on and off for the next few decades. It enjoyed a resurgence in the new millennium; people started to use it when dieting and reported that it helped them in their weight loss efforts.
The hypothesis is that ACV helps to stabilize blood sugar for a longer period of time, which in turn helps to control the appetite. The recommendation is generally to take 1-2 teaspoons of ACV mixed with water, before each meal. This addition to each meal may also help those with diabetes since it is thought to keep blood sugar levels stable for several hours.
The digestive benefits of ACV can be tremendous. Many with chronic acid reflux have noticed an almost complete disappearance of their symptoms after taking ACV religiously with each meal. When taken with meals, ACV can also help with common indigestion and gastrointestinal discomfort caused by certain foods.
ACV has also been used for common skin problems. It can be used as a topical astringent for acne prone skin, and some even report that taking ACV orally every day has helped clear their skin. It has been used to get rid of warts as well. This home wart removal remedy consists of using a band aid and a cotton ball soaked in ACV overnight, every night, until the wart disappears.
One of the most commonly mentioned benefits of ACV is that those who take it every day report that they rarely get sick. While the exact mechanism is not known for this interesting "side effect", it most likely can be chalked up to ACV's unique blend of vitamins, minerals and enzymes. It also possesses antimicrobial and antiseptic properties, which may help explain why it wards off sickness.
Apple cider vinegar also possesses a component called acetic acid, which may also be responsible for aiding in digestion. It also may be responsible for greater ease and efficiency of fat metabolism and of stabilizing blood sugar levels. These properties, when combined with its vitamin and enzyme content, make for a wonderful addition to almost any diet.
Sources :
http://www.associatedcontent.com/ar...
http://www.healthynewage.com/calnew...
http://www.apple-cider-vinegar-bene...
http://www.livestrong.com/article/1...
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When it comes to health knowledge, doctors are surprisingly ignorant
America is a nation of widespread health and nutritional illiteracy. And I'm not just talking about the knowledge gaps of health consumers, either. It's the doctors and health "experts" who have astonishing gaps in knowledge that should be considered basic health information in any first-world nation.
Parents, too, lack any real literacy in nutrition and health. That's largely because medical journals, health authorities and the mass media actively misinform them about health and nutrition issues, hoping to prevent people from learning how to take care of their own health using simple, natural remedies and cures.
Here are some shocking examples of the huge gaps in knowledge among doctors, parents and others...
What your doctor doesn't know might actually harm you
· Most doctors have little or no understanding of the nutritional difference between LIVE foods and DEAD foods. Most doctors think they're nutritional identical!
· Most conventional doctors don't know that the NIH actively funded and operated criminal medical experiments on human prisoners (http://www.naturalnews.com/029920_U...).
· Most parents have no idea that processed meats (bacon, sausage, sandwich ham, etc.) are laced with the sodium nitrite coloring chemical that promotes aggressive brain, pancreas and colon cancers. (http://www.naturalnews.com/007024.html).
· Most doctors have no idea that seasonal flu vaccines are little more than quackery and simply don't offer any real protection against the flu. (http://www.naturalnews.com/029641_v...)
· Very few parents know the difference between the words "natural" and "organic" on food labels. Most parents just think "natural" means "organic" and so they buy more products that claim to be natural (even when the word means nothing).
· Few doctors realize that statin drugs were engineered from a molecule called lovastatin, found naturally in red yeast rice. The drug companies pirated the molecule from nature (biopiracy), then patented it. Then they pressured the FDA to declare that red yeast rice was an "adulterated" supplemented because -- get this -- it naturally contains the drug they stole from it!
· Most parents are completely befuddled by the nutritional claims of infant formula. They are astonishingly unaware that some of the most popular infant formula products such as Similac are made with over 50% sugars (http://www.naturalnews.com/029863_S...).
· Virtually no one outside the natural health community knows that soy protein is extracted using a toxic, explosive chemical called hexane. (http://www.naturalnews.com/026303_s...)
· Very few people know that the carmine food coloring used in fruit punch drinks and strawberry yogurt is actually made from smashed red beetles (http://www.naturalnews.com/002043.html).
· Most doctors remain completely unaware of the anti-cancer nutrients found in celery, grapefruit, cabbage and chocolate. They tend to believe that medicine comes from laboratories, not food.
· Very few parents are aware that processed milk and dairy products promote obesity, heart disease and acne in their teenage children. Astonishingly, most adults have been fooled into thinking that yogurt is good for them because it contains probiotics (never mind the homogenized milk fats).
· Most people of all ages, come to think of it, believe that frozen yogurt is somehow good for them, even though it's really just processed ice cream sprinkled with probiotic powder (http://www.naturalnews.com/029038_f...).
· Most doctors are completely unaware of the health dangers of aspartame and MSG and make no attempt to educate their patients about avoiding these excitotoxins.
· Most people don't know that if you sign up as an organ donor, literally millions of dollars may be made off your body parts while your organs go to murderers! (http://www.naturalnews.com/029296_o...) Also, if you're an organ donor recipient, you may receive a cancer-ridden, diseased organ as your "new" transplant. (http://www.naturalnews.com/027353_h...)
· Think cooking on non-stick cookware is safe? Most people have no idea that non-stick cookware surfaces are made of highly toxic chemicals, and if you heat a non-stick pan on the stove, it will actually off-gas enough toxic chemicals to kill your pet parakeet (this is not a myth).
· Very few doctors know that the human body has a second brain. It's located in your gut, and it's a highly complex mass of interconnected neurons that give real "intelligence" to your digestion and your interactions with food. There's even a book called The Second Brain (http://www.amazon.com/Second-Brain-...) that explains how it works.
· A typical conventional doctor cannot tell you the health benefits of blueberries -- even though blueberries can make statin drugs obsolete for many people! Most naturopaths, however, are well aware of the benefits of blueberries and may even prescribe them to you.
· Most doctors DO know the truth about how toxic chemotherapy is for patients, but they won't tell patients the details of what they know. It turns out that 91% of oncologists would not choose chemotherapy for themselves. (http://www.naturalnews.com/029996_c...)
This list could continue, of course. There are seemingly countless examples of extreme gaps in the knowledge of doctors who should frankly know better.
Med school graduates get an "F" in health
So why do conventional medical doctors remain so ignorant of the basics of human health and nutrition? Because medical schools don't teach health. They teach disease, surgery and pharmacology. They offer virtually no material on nutrition, disease prevention or mind-body medicine, so the doctors that graduate from medical school are nutritionally illiterate and lacking basic health knowledge.
Yet, at the same time, they are being told that they know everything about health and the human body, so they suffer from the most dangerous combination of all: A smug, know-it-all attitude combined with far-reaching health illiteracy. This is one of the key reasons why America's health care system is such an utter failure -- the people who are supposed to possess more health knowledge than everybody else are the very same people who actually lack it. In a sense, they have been "de-educated" by medical schools and come out knowing less than they did when they entered med school.
I'm not the only one who thinks this. In fact, you'll find some of these concerns reflected by other doctors who are appalled at the arrogance and health illiteracy of their own peers. For example, a commentary published in the July 14 issue of the Journal of the American Medical Association (JAMA) features Dr. Pronovost, a professor of anesthesiology and critical care medicine at the Johns Hopkins University School of Medicine, explaining how physician arrogance is killing tens of thousands of patients across America today. (http://www.naturalnews.com/029350_d...)
Holistically-trained doctors who went way beyond medical school and taught themselves principles of nutrition often describe their own conventional medical school training as wildly inadequate. Dr Andrew Weil, for example, famously describes his conventional medicine colleagues as "nutritionally illiterate."
And he's right. Most conventional doctors are nutritionally illiterate. So are most parents. And if we wish to change the health future of America, this situation obviously needs to change. Nutrition should be the foundation of med school training, not an afterthought.
You can't create a healthy nation if the people practicing medicine don't know much about health and nutrition themselves.
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FDA Ignores Serious Abnormalities Found in GMO Frankenfish Salmon
At the recent hearings on the GMO salmon many are referring to as "Frankenfish" [like "Frankenstein", the man-made monster], the FDA noted evidence of abnormalities that had been detected in the fish, including "increased frequency of skeletal malformations, increased prevalence of jaw erosions and multi-systemic inflammation". While such findings would seem to be cause for alarm, the FDA instead dismissed the abnormalities as being "within the range observed in rapid growth phenotypes of non-genetically engineered Atlantic salmon."
In other words, the abnormalities that were found in GMO salmon were consistent with those found in farmed salmon which had been genetically manipulated for accelerated growth through other means. Does comparing GMO salmon to factory farmed fish, instead of to salmon found in their natural environment, mean that GMO salmon are safe, or is it more an indictment of other factory farmed fish? The logic the FDA used is reminiscent of the studies that found MSG was safe because its side effects were not significantly worse than a control substance it was compared against. The control substance: Aspartame.
A closer look at farmed salmon does not paint a picture of healthy fish. For example in Chile, where most of our factory-farmed salmon come from, up to 80 percent of the salmon suffer from a condition called "screamer disease," where severe facial disfigurements lock their jaws permanently open.
In Norway, another major salmon exporter to the United States, "humpback" spinal compression deformities have been found in 70 percent of salmon farm operations. Twenty different types of spinal malformations have been repeatedly found in factory-farmed Atlantic salmon - abnormalities which have been linked to the physiological stress of intensive production.
GMO salmon would be the first transgenic farm animal approved for human consumption. Approval could open up a floodgate of other genetically engineered animals, and perhaps a Pandora's Box as well. What if, for example, huge cows were created which had to be delivered via Caesarian section? Already there are breeds of genetically defective "double-muscled" created cattle.
Approval of GMO salmon would also likely serve to further entrench unhealthy factory farm operations. Chickens have been bred for such rapid muscling to the extent that billions suffer in chronic pain every year from skeletal disorders, and many of them are unable to even walk.. Hens lay so many eggs that they risk prolapse (laying their own uterus). Up to a quarter of dairy cows are clinically lame and turkeys are so top-heavy that they are incapable of physically mating.
Such animals exist today as a result of genetic manipulation. The creation of transgenic farm animals with genes that are modified through biotechnology would give agribusiness additional tools to stress animals beyond natural biological limits at the expense of their health and welfare.
Ironically, the biotech company that invented the GMO Salmon has argued that the list of health disorders their fish suffer from could be seen as an advantage because "any escapees from containment would be less capable of surviving." According to the company, genetically modified fish grow at such a rate that the metabolic demands might make them less likely to create ecological havoc should they escape into the wild. However, previous studies have indicated just the opposite - finding instead that GMO salmon which escape in the wild would represent huge threats to native salmon populations.
Another major concern of GMO salmon and other organisms is the possibility of transgenic DNA transferring to humans, as we have already seen with genetically modified crops. Despite the concerns, the FDA is widely expected to ultimately approve the "Frankenfish" salmon, and to do so without requiring a GMO label.
Sources included:
http://green.yahoo.com/blog/ecomii_...
http://phblog.wordpress.com/2010/09...
http://www.naturalnews.com/029833_n...
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Pumpkins Remedy Seasonal Ailments
In Traditional Chinese Medicine, autumn is represented by the metal element, which corresponds to the Lungs and Large Intestine. Weakness in this element shows up as ailments in the Lung and Intestines: allergies, asthma and constipation. The remedy can be found in this season's most notable food: the pumpkin or squash.
The pumpkin is round, orange and sweet. It corresponds to the earth element in the five element cycle. Earth is the mother of metal. In Chinese medicine there is a saying: when there is weakness in the child (in this case metal: lungs and large intestine), nourish the mother (in this case earth.)
Weakness in the lungs will show up as:
- allergies
- asthma
- bronchitis
- pneumonia
Because the lungs open onto the skin, one may also see acne, eczema and psoriasis. The paired organ to the Lungs is the Colon, so weakness here will show up as constipation, diarrhea, or IBS.
In Chinese medicine, the pumpkin is known to relieve damp conditions such as dysentery and eczema. It promotes discharge of mucus from the lungs, bronchi and throat, easing bronchial asthma. (1)
Not only does the flesh of the pumpkin benefit the Lungs and Large Intestine, the seeds are especially good for the intestines, easing constipation and acting as a parasite cleanse. Known as nan gua zi, pumpkin seeds are especially known to alleviate tapeworm and roundworm. For this purpose pumpkin seeds are taken by boiling into a strong tea known as a decoction or grinding into a powder to be taken with water.
Nutritionally, pumpkins are high in beta carotene which is converted by the body to vitamin A. Beta carotene protects the mucous membranes of the body and has been shown to protect both the lungs and large intestine against cancer. (2)
Soup is an excellent way to nourish the body this time of year. The following soup can be made with pumpkin or any kind of yellow winter squash. Make sure to save and wash the seeds, which can then be salted and baked at 350 degrees until dry.
Nourishing Pumpkin Soup
1 pumpkin or squash, halved, seeded, and baked face down on baking sheet at 350 until soft (1/2 hour to an hour depending on thickness of squash.)
1 onion, chopped
2 cloves garlic, chopped
2 carrots, chopped
1 Tbsp olive oil
2 Tbsp maple syrup
Salt and pepper to taste
6 cups water
In soup pot, saute onions, garlic and carrots in olive oil until softened.
Add water, flesh of the squash scraped from the skin, maple syrup, salt and pepper and mix well.
Bring to boil and simmer for 20 minutes.
Cool and blend until smooth.
Reheat and serve.
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Blaming bad genes for breast cancer is a medical myth
It is common to hear both medical professionals and the population at large talk about certain diseases as if they are inherited from the family genes. Breast cancer is one such disease for which many women assume they have no control over its development because it "runs in the family". But a new study published in the journal Breast Cancer Research helps put this medical myth to rest, noting that lifestyle habits and diet play a much more critical role in cancer development.
Dr. Robert Gramling, associate professor of Family Medicine, and Community and Preventive Medicine at the University of Rochester Medical Center (URMC), author of the study, found that regardless of whether or not women have a family history of breast cancer, staying physically active, eating well, and avoiding excessive alcohol consumption reduces their risk of developing breast cancer to the same degree.
"It's important to note that a family history of breast cancer can arise in part due to shared unhealthy behaviors that have been passed down for generations," Gramling explained. "Untangling the degree to which genes, environments, and behaviors contribute to the disease is difficult. But our study shows that engaging in a healthy lifestyle can help women, even when familial predisposition is involved."
Gramling's study illustrates the importance of breast cancer prevention, a concept largely absent in society's breast cancer awareness campaigns. There are plenty of ways women can avoid breast cancer right now simply by eating a nutritionally-rich diet packed with anti-cancer foods and herbs. And of course exercising and avoiding cancer-causing toxins help as well.
"Given the strong awareness of breast cancer and distress about inheritable risk, it is essential that scientists understand the actions women can take to reduce their risk," noted Gramling.
To learn more about breast cancer and ways to help prevent and treat it, please visit:
http://www.naturalnews.com/breast_c...
Sources for this story include:
http://www.eurekalert.org/pub_relea...
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Sugared-up chocolate milk now sold as "infant formula" by Mead Johnson
A new sugared toddler formula is drawing fire from parents and nutritionists who warn that it may prevent children from developing healthy eating habits.
Mead Johnson Nutrition's Enfagrow Premium toddler chocolate and vanilla formulas
are designed for toddlers who are transitioning away from breast milk or infant formula. The "follow-on formulas" are an attempt to keep consumers buying the company's products for a greater proportion of childhood.
Formula maker Abbot Nutrition also produces a follow-on toddler formula, but Abbot's product is unsweetened.
A single seven-ounce serving of Enfagrow contains 19 grams of sugar, plus added probiotics and omega-3s. Mead Johnson says the point of the product is to encourage healthy eating by teaching children to drink milk.
But according to New York University nutritionist Marion Nestle, the product is likely to have the opposite effect, teaching them to crave sweets and spurn other foods.
"You want kids to be interested in eating a very, very wide range of foods because variety helps create nutritional balance," she said. "You don't want them to think that every food needs to be sweet or salty."
The American Academy of Pediatrics notes that at age one, the average child experiences a significant drop in appetite due to slowed growth. Rather than being concerned that their toddlers are not eating enough, parents should simply make several nutritious food options available for their children at each meal. If a toddler refuses to eat, the food should be put away and offered again when the child is hungrier.
"In the short term, it may seem like 'I just want to get nutrition in this child,' " said Jill Houk of Centered Chef Food Studios, "but in reality, you're creating a very bad situation."
A blogger on Momlogic.com agreed, blasting Enfagrow for teaching young kids to love unhealthy foods.
"Is it really a good idea to get our kids hooked on all things chocolate at the same time they're learning to walk?" the blogger asked.
"What's next, genetically modifying moms to produce chocolate breast milk?" another said.
Sources for this story include: http://www.latimes.com/news/health/...
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Medical Disclaimer:
The information contained within does not take the place of medical diagnosis or
prescription. See your health care provider in case of sickness.
Editorial Disclaimer: Publication of these articles are to promote food for thought. The opinions expressed in these articles may not be the opinion of editors.
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