I grind organic flax seed in a little coffee grinder and eat 2 TBS of it everyday (I just swallow it with water)! No need for Metamucil! I also add organic flax seed oil to my protein shakes! Not only is it great for cancer prevention, but it reduces levels of the "bad" type of estrogen from the body (the kind we get from BPA laced plastics, animal protein, etc).
Miriam

Flax seed consumption reduces breast cancer risk by 28 percent in new study

Thursday, May 02, 2013 by: Ethan Evers


(NaturalNews) In the first-ever study of its type, Canadian researchers have shown that flax seed consumption reduces the risk of breast cancer by 28 percent in postmenopausal women and flax bread consumption reduces risk by 26 percent in both pre- and postmenopausal women. These results indicate that flax seed and flax-containing breads may be simple but effective means for reducing breast cancer risk.

Flax seed: the richest dietary source of anti-cancer lignans

Lignans are a class of polyphenols which have powerful antioxidant and anti-estrogenic effects, and for this reason they have been suggested as a possible preventive measure for breast cancer. Indeed, lignans have already been shown to inhibit growth and induce programmed cell death (apoptosis) of both ER- and ER+ breast cancer cells both in vitro and in animal studies. Importantly, lignans also inhibit the ability of both ER+ and ER- breast cancer cells to metastasize by potently down-regulating the metalloproteinases MMP2, MMP9 and MMP14.

Unfortunately, lignans are not easy to get in the diet from commonly eaten foods. The best sources are whole grains, bran, seeds, nuts and legumes. But these only provide about 0.25 to 1.0 milligram of lignans per 100 grams of food. The shining exceptions to this are flax seed, sesame seeds, and chickpeas with lignan contents of 335 mg, 132 mg, and 35 mg respectively (per 100 grams of food). Flaxseed and sesame seeds are clearly superfoods when it comes to lignans, with over 100 times the lignan content of virtually any other food. (Note that normal flax oil contains no lignans.)

Up to 28 percent risk reduction for breast cancer shown in the first-ever study on flax seed

Owing to the emerging high potential of flax seeds for cancer prevention, Canadian researchers recently ran the first ever study specifically to analyze breast cancer risk versus flax seed consumption. They analyzed the diets of 2,999 women with breast cancer and 3,370 healthy controls (all aged 25 to 74 years) for flax consumption. Postmenopausal women experienced 28 percent less breast cancer if they consumed at least one quarter cup flax seeds over a month, and 26 percent less cancer if they ate at least one slice of flax bread weekly. Premenopausal women saw up to 26 percent risk reduction by eating flax bread, but were not protected (with statistical significance) by flax seed.

Flax lignans for breast cancer protection: How much is needed?

Postmenopausal women were well protected by consuming a quarter cup of flax seeds over a month. This provides roughly 163 mg of flax lignans per month, or about 5.35 mg per day. By coincidence, this almost exactly matches the 5.4 mg daily intake that was seen as the minimum required for protection from breast cancer in a previous study. Reaching this intake level is not likely in a normal diet. A recent survey showed that women living in Western countries consume only about one mg daily of lignans. Therefore postmenopausal women may want to consider supplementing with flax seeds for optimal protection (about half a teaspoon daily would do it). Likewise, premenopausal women may want to consider consuming flax breads, which may offer them better protection than raw seeds.

With this latest study from Canada, the case for flax seed as a preventive measure against breast cancer is stronger than ever. And more data is on the way. There are currently three ongoing clinical trials testing flax (seeds or lignans) against breast cancer. Until those results come out, it's good to know that consuming even small amounts of flax seeds (or breads) regularly may offer significant protection against breast cancer.

Sources for this article include:

http://www.ncbi.nlm.nih.gov/pubmed/23354422

http://www.ncbi.nlm.nih.gov/pubmed/22842186

http://www.ncbi.nlm.nih.gov/pubmed/22438134

http://www.ncbi.nlm.nih.gov/pubmed/23572295

http://www.ncbi.nlm.nih.gov/pubmed/17992574

About the author:
Ethan Evers is author of the award-winning medical thriller "The Eden Prescription," in which cutting-edge researchers perfect an effective, all-natural treatment for cancer, only to be hunted down by pharmaceutical interests which will stop at nothing to protect their $80 billion cancer drug cash machine. The Eden Prescription is based on the latest science and draws on real historical events stretching back to the beginning of the "War on Cancer." Ethan has a PhD in Applied Science.

The Eden Prescription is available on amazon: www.amazon.com/Eden-Prescription-cancer-what-think/dp/1439276552/
Follow Ethan on Facebook for the latest breakthroughs and news on natural medicine for cancer: www.facebook.com/pages/The-Eden-Prescription/130965870291786 
For more information: www.edenprescription.com



Learn more: http://www.naturalnews.com/040161_flaxseed_breast_cancer_superfoods.html#ixzz2SoPZjuhA

24-hour stomach flu or food-poisoning from your own home? The Dirty Truth About Cutting Boards!

No such thing as a "24-hour stomach flu!" 80-90% of these cases are most likely food-poisoning from your own home! Use a separate cutting board for meats, and read this article for more great sanitation tips to protect your family.
Miriam

The Dirty Truth About Cutting Boards

Sep 1, 2009 7:06 PM EDT

Knives aren’t the only kitchen tools that are dangerous if not properly used in the kitchen—cutting boards can harbor harmful bacteria if not used and cleaned properly.

Stockbyte / Getty Images

If you want to keep your kitchen knives in decent shape, you need a good cutting board. Better yet, get two. Choosing the right cutting board—and knowing how to clean it properly—will save a lot of wear and tear on your edges, and may just keep your family safe from a nasty bout of food poisoning.

1) Why you need two cutting boards

You need at least two boards, one for fruits, vegetables, bread and anything that is safe to be eaten raw. The second board is specifically (and solely) for cutting raw meats, poultry and fish. Cutting boards, because they come in contact with a variety of foods during a single meal’s preparation, have got to be kept clean to avoid transferring bacteria from one food item to the next. That’s why you need one board that is just for meats, fish, and poultry. A recent report found that 80 percent of all grocery-store chickens in the U.S. are contaminated with Salmonella, Campylobacter or both. You don’t want that in your salad or on your strawberry shortcake. Cutting a head of lettuce after butterflying a couple of chicken breasts is just playing Russian roulette with your gastrointestinal tract. You might as well lick the raw chicken. It will catch up to you sooner or later.

A recent report found that 80 percent of all grocery store chickens in the U.S. are contaminated with Salmonella, Campylobacter or both.

The number of people who say they don’t wash their hands or cutting boards after cutting raw meat or chicken has dropped to 15 percent in recent years. But those are the people who admit it. Videotaped studies of kitchen habits show that the real number is about 30 percent. That is just scary. The federal Centers for Disease Control and Prevention estimates that there are between 76 million and 81 million cases of food poisoning each year, the vast majority of which go unreported because they didn’t require a trip to the hospital or doctor’s office. There’s no such thing as a “24-hour stomach flu,” so that long night you spent endlessly counting your bathroom floor tiles was probably food poisoning. Somewhere between 80 and 90 percent of food-poisoning cases come from food prepared and eaten at home. Cross contamination is not pretty. Get two cutting boards. And wash your hands.

2) Board basics

Cutting boards come in three major categories: wood (including bamboo), plastic, and hard rubber. There is a special place in hell reserved for people who cut on granite or glass boards or directly on the countertop. The kitchen gods are watching.

With wooden cutting boards, you have two basic choices, end grain or edge grain. End-grain boards look like checkerboards. They are made by jointing and gluing many small blocks of wood together with the cut ends facing upward. The vertical grain makes for a surface that is extremely durable and is easier on your knives than edge-grain or plastic boards. End-grain boards are more expensive than other types of cutting boards. They are usually much thicker, too.

Edge-grain boards are made by placing planks of wood on edge (taller than they are wide) and gluing them together under pressure. You can tell an edge-grain board by the stripes. Edge-grain boards are not as strong as end-grain boards but they cost significantly less. They are also a lot easier to store and move around the kitchen. Neither type of wood board should ever go through the dishwasher. Wooden cutting boards should be made from hard, tight-grained woods like hard rock maple, walnut, cherry, teak, bamboo, ash or birch.

Hard rubber boards, specifically the Sani-Tuff brand, are common in restaurant kitchens and don’t get as much attention as they should from serious home cooks. They are sold only by restaurant supply companies, so they can be a little difficult to find, and their industrial beige color has all of the charm of a bowling shoe, but hard rubber boards combine many of the positive attributes of both wood and plastic boards. They are heavy and don’t slide around on the countertop, they are as comfortable to cut on as wood, and they are dishwasher-safe.

Plastic cutting boards are inexpensive, dishwasher safe, and come in colors. Professional kitchens use color-coded boards to prevent cross contamination: white for dairy products, green for vegetables, blue for seafood, yellow for raw poultry, and red for raw meat. This is a great way to avoid cross contamination of foods and is a major plus for the plastic boards. On the other hand, plastic or poly boards can be hard on knife edges. They are better than ceramic or glass, but they feel “crunchy” when you try to cut quickly on them. There are issues with plastic boards harboring bacteria as they get older, which leads us to . . .

3) Wood versus plastic

If you do any reading about cutting boards you’ll run across the wood versus plastic debate almost immediately. Faulty interpretation of some scientific research led to a widespread belief that wood has natural antibacterial properties. It doesn’t. Despite a lot of hype and misguided news reports, wood does not have any magical germ-killing abilities—unless you find capillary action magical. It is pretty cool.

Wood does not kill off bacteria and/or pathogens. It absorbs them. The bugs, bacteria, and nasties are sucked into the first millimeter or so of the wood and are trapped there. They generally live a couple of hours. How you feel about this is up to you. Technically, these bacteria are still there. That means that they are still a threat—in theory—to any foods placed on the cutting board. In practice they do not transfer to knife edges or cross-contaminate other foods because the board will not let go of them. They stay trapped in the wood and die as the board dries.

So what about plastic and poly cutting boards? New plastic boards are easy to clean and sanitize. Bacteria don’t penetrate the surface and can be washed away easily. The problem comes when the cutting board becomes scarred (which happens much more quickly than with wood boards). Knife scars on plastic boards are not clean incisions. The cuts fracture, creating a microscopic web of fissures below the surface which provide a safe harbor for bacteria. It gets more and more difficult to remove the pathogens through hand washing. A plastic or poly board can go through the dishwasher, which is verboten for wood cutting boards, but that becomes less effective as the cutting board becomes more scuffed and scarred. When a plastic board becomes scraggly enough to snag your dishcloth when you wash it, throw it out.

In short, replace your plastic cutting boards every couple of years or buy a good wooden cutting board and keep it clean and dry.

4) Cutting-board sanitation

The type of cutting board you use is significantly less important than knowing how to clean it.

If you are washing by hand (as you should be with wooden cutting boards), wash your cutting board before any other dishes or after washing everything else. You want to rinse the board before putting anything else in the sink or after everything else is done so you don’t contaminate your wash water or other dishes. Hard flowing water is critical. Give your cutting board a good rinse and rub down with a dish cloth or scrub brush. Dish cloths are rough enough to scrub your cutting board well. Unlike sponges, they also tend to dry out before growing high numbers of bacteria. That’s part of the reason sponges have been banished from my house—they are like little germ spas.

After the initial plain water scrub, wash your cutting board in hot soapy water. Be aware that the heat of the water does not kill germs. Putting your hands in water hot enough to kill germs will send you to the emergency room. However, fats and oils can provide a protective coating for bacteria, a way for them to survive even moderate scrubbing. Hot water aids the cleaning effect of dish soaps in removing grease and fats that can safeguard bacteria under them. When you are done, rinse the cutting board thoroughly and let it air dry. That’s it. No magic formulas or harsh chemicals.

Plastic and hard rubber cutting boards can be washed in the dishwasher, which is fairly effective for cleaning and sanitizing them. Even if you are using the dishwasher, you still need to give the board a good rinse and scrub first. There’s nothing like real physical friction to get rid of the goo. Pull your cutting boards out of the dishwasher before the drying cycle, which can warp them. Whether you use the dishwasher or hand wash, stand the board on end and let it dry. Air flow is important. Let your cutting boards dry completely before stacking or putting them away in cabinets or you’ll just trap moisture and bacteria.

Buy two good boards and keep them clean. For all their dowdy utility, cutting boards are a critical part of your kitchen.

Plus: Check out Hungry Beast, for more news on the latest restaurants, hot chefs, and tasty recipes.

Veteran writer and cook Chad Ward is the author of An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives, named one of Slate.com’s Best Books of 2008 and the Chicago Tribune’s Favorite Food Books of 2008. To date, more than 500,000 people have taken Chad’s online knife sharpening class oneGullet.org. He lives in North Carolina.

Like The Daily Beast on Facebook and follow us on Twitter for updates all day long.

Veteran writer and cook Chad Ward is the author of An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives, named one of Slate.com’s Best Books of 2008 (who called it “brash, bossy and full of good council”) and the Chicago Tribune’s Favorite Food Books of 2008 (“Ward is passionate; he knows his stuff and wants you to know it too”). To date, more than 500,000 people have taken Chad’s online knife sharpening class on eGullet.org. He lives in North Carolina.

How Cells from an Aborted Fetus are Used to Create Novel Flavor Enhancers: Pepsi drops out after boycott, but others are still in.

How Cells from an Aborted Fetus are Used to Create Novel Flavor Enhancers

March 17, 2013 | 

This is a Flash-based video and may not be viewable on mobile devices.

The Flavorists. Morley Safer reports on the multibillion dollar flavor industry, whose scientists create natural and artificial flavorings that make your mouth water and keep you coming back for more. For transcript, see CBSNews.com¹

Visit the Mercola Video Library

By Dr. Mercola

For several years anti-abortion advocates have been warning that a new technology for enhancing flavors such as sweetness and saltiness uses aborted fetal cells in the process.

The biotech company using this novel process, Senomyx, has signed contracts with Pepsi, Ajinomoto Co. (the maker of aspartame and meat glue), Nestlé and other food and beverage companies² over the past several years.³

The primary goal for many of these processed food companies is to make foods and beverages tasty while reducing sugar and salt content.

While Senomyx refuses to disclose the details of the process, its patent applications indicate that part of the secret indeed involves the use of human kidney cells, known as HEK293, originating from an aborted baby.

It’s worth noting that no kidney cells, or part thereof, are actually IN the finished product.⁴ Rather they’re part of the process used to discern new flavors, which will be discussed below.

That said, to many, this is still “over the line.” Two years ago, anti-abortion groups launched boycott campaigns against Pepsi Co., urging them to reconsider using flavorings derived from a process involving the use of aborted embryonic kidney cells.

Whatever your personal convictions might be on the issue of using biological material from an aborted fetus, the issue of whether or not biotech-constructed flavor enhancers are safe or not remains...

Biotech Cooks Up New Flavors

Senomyx⁵ is a high tech research and development business that is "dedicated to finding new flavors to reduce sugars and reduce salt." These include new flavors such as Savory Flavors and Cooling Flavors, as well as flavor modulators such as Bitter Blockers and enhancers of Sweet and Salt tastes.⁶

Senomyx is also engaged in a new effort to discover and develop high-potency sweeteners to replace high fructose corn syrup, artificial sweeteners, and natural herb sweeteners like Stevia, which some people object to due to its aftertaste.

To accomplish this, Senomyx has developed patented “flavor enhancing” compounds using "proprietary taste receptor-based assay systems." It’s a taste testing system that provides scientists with biochemical responses and electronic readouts when a flavor ingredient interacts with their patented receptor, letting researchers know whether or not they’ve “hit the mark” in terms of flavor. As described by Senomyx:⁷

“Flavors are substances that impart tastes or aromas... Individuals experience the sensation of taste when flavors in food and beverage products interact with taste receptors in the mouth. A taste receptor functions either by physically binding to a flavor ingredient in a process analogous to the way a key fits into a lock or by acting as a channel to allow ions to flow directly into a taste cell.

As a result of these interactions, signals are sent to the brain where a specific taste sensation is registered. There are currently five recognized primary senses of taste: umami, which is the savory taste of glutamate, sweet, salt, bitter and sour.

Senomyx has discovered or in-licensed many of the key receptors that mediate taste in humans. We created proprietary taste receptor-based assay systems that provide a biochemical or electronic readout when a flavor ingredient interacts with the receptor.”

According to an article in The New Yorker⁸ published in May 2011, Pepsi’s New York plant has a robot fitted with human taste buds to reliably “predict” what humans might like. To create this robotic taste tester, Pepsi Co. scientists injected the genetic sequences of the four known taste receptors into cultured cells, and then hardwired the cells to the robot’s computer. The robot (which has replaced human taste testers for the initial taste trials) can sample some 40,000 flavor assays per day.

What are These Genetically Engineered 'Flavor Enhancers,' and are They Safe?

According to a CBS News report from June 2011, 70 out of 77 Senomyx patents^9, 10 filed at that time referred to the use of HEK 293.¹¹ These are human embryonic kidney cells originally harvested from a healthy, electively aborted fetus sometime in the 1970’s. The “HEK” identifies the cells as kidney cells, and the “293” denotes that the cells came from the 293rd experiment.

These cells have been cloned for decades, as they offer a reliable way to produce new proteins using genetic engineering. Senomyx has engineered HEK293 cells to function like human taste receptor cells,¹² presumably such as those used in Pepsi Co’s taste-testing robot. This was done by isolating taste receptors found in certain cells, and adding them to the HEK cells.

HEK cells are also widely used within pharmaceutical and cell biology research for the same or similar reasons. It is however the first time HEK cells have been used in the food industry, which carries a certain “ick” factor for many. There’s also the issue of just not knowing how these new flavors are created. As stated in another CBS news report:¹³

“So what exactly is this magic ingredient that will be appearing in a new version of Pepsi, and how is it made? Unfortunately, those questions are hard to answer. Senomyx... refers to them only as 'enhancers' or 'ingredients'... The products work by triggering receptors on the tongue and tricking your taste buds into sensing sweetness — or saltiness or coolness, in the case of the company's other programs...

So are Senomyx's covert ingredients safe? That, too, is anyone's guess... many of its enhancers have 'been granted'GRAS (Generally Recognized As Safe) status, but all that means is that the company did its own assessment and then concluded everything was fine. We don't know whether Senomyx did any testing since the company isn't required to submit anything to the FDA.¹⁴

There's no reason to think that Senomyx's products will cause harm, but until or unless Pepsi decides to share details about how exactly it's achieving a 60 percent reduction in sugar while keeping the taste the same, customers will be drinking their 'scientifically advantaged' sodas completely in the dark.”

The lack of labeling requirements is particularly troublesome and will probably become an issue in the future. Since these compounds (whatever they are) are used in such minute quantities, they don’t have to be listed on the label. They’ll simply fall under the generic category of artificial and/or natural flavors. What this means is that the product will appear to be much “healthier” than it might otherwise be, were a flavor enhancer not used.

According to a 2010 CBS report,¹⁵ Senomyx’s flavor enhancers were already being sold outside the US at that time. For example, Nestle was by 2010 using an MSG flavor enhancer in its Maggi brand soups, sauces, condiments and instant noodles, and Ajinomoto was also using a similar ingredient in products for the Chinese market. This means less of the artificial sweetener is needed to create the same sweet taste as before, but while one could argue that this is a good thing, I suspect we will ultimately learn that this flavor enhancement method has multiple unforeseen adverse consequences — metabolically, and biologically.

Consequences of Food Alteration are More the Rule than the Exception...

There are many reasons why you're better off choosing natural whole foods in lieu of processed alternatives, but one of the primary ones is that junk foods contain additives that increase your toxic load, which in turn may increase your tendency to develop cancer. As of yet, there is NO medical research to back up the assertion that manipulating your taste buds in the way Senomyx’ products do is safe and healthy in the long term. As an example, I would point to the evidence now available showing that one of the reasons why artificial sweeteners do not work as advertised is because the taste of sweet itself is tied into your metabolic functioning in a way that we still do not fully understand... As a result, artificially sweetened products, oftentimes boasting zero calories, actually result in greater weight gain than sweetened products when used “in the real world.”

It's easy to forget that the processed, pre-packaged foods and fast food restaurants of today are actually a radical change in terms of the history of food production. Much of what we eat today bears very little resemblance of real food. Many products are loaded with non-nutritive fillers — purposely designed to just “take up space” to make you think you’re getting more than you really are — along with any number of additives. Many additives have been shown to have harmful effects on mood, behavior, metabolic functioning and biochemistry.

Now, with the introduction of untested engineered flavor enhancers, you’re left wondering whether processed foods with “cleaner” labels really are safer and healthier or not... Remember, because Senomyx’ flavor enhancers are used in such low concentrations they are not required to undergo the FDA's usual safety approval process for food additives.

The disease trends we're now seeing are only going to get worse as much of the processed foods consumed today are not even food-based. Who knows what kind of genetic mutations and malfunctions we're creating for ourselves and future generations when a MAJORITY of our diet consists of highly processed and artificial foods that contain substances never before consumed by humans in all of history.

How to Enhance Your Food's Flavor, Naturally

When choosing what to eat, I highly recommend you focus your meals on real food, and remember "food" equals "live nutrients." Nutrients, in turn, feed your cells, optimize your health and sustain life. To help you along, I’ve created a free optimized nutrition plan, which takes you step-by-step from the beginner’s through the advanced level.

When you eat real foods as opposed to "food products" like the ones being "enhanced" by Senomyx’ technology, you don't need artificial, lab-created flavors or flavor enhancers, because real foods taste delicious. The fact that processed foods taste good is the culmination of a profitable science of artificial flavors, enhancers and additives, without which most processed food would taste and look like shredded cardboard.

Real food naturally has vibrant colors, rich textures, and is authentically flavorful. For times when you want to add even more oomph to your meals, nature has provided herbs and spices, which are not only incredibly tasty but also will make your real food even healthier.

'My fountain of youth': Incredible 70-year-old who defies ageing process with vegan diet of home-grown vegetables and rainwater

By VICTORIA WELLMAN
UPDATED: 03:20 EST, 2 March 2012

When Annette Larkins goes out with her husband of 54 years, people assume she is his daughter. 

The image of health, vitality and youth with a petite size four frame and a line-free face, Mrs Larkins is in fact 70 years old. 

The resident of Miami-Dade County, Florida, attributes her youthful looks to her raw vegan diet and grows almost everything she eats in the garden she refers to as her 'fountain of youth'.

Fountain of youth: Annette Larkin looks at least 20 years younger than her 70 years which she credits to eating a completely raw, vegan diet and growing all the food in her garden

During a visit to her home, ABC News reporters explored the back yard, every of inch of which is covered in plants and trees that grow the fruits and vegetables Mrs Larkins eats.

She told reporters: 'My diet consists of fruits, nuts, vegetables and seeds. I do a lot of sprouting of seeds and as you can see from my garden and of course, these are the raw foods that I eat.'

More...

• 'I don't deserve this face': Yasmin Le Bon on how she has spent her life 'sabotaging' her looks
• The adult acne epidemic: Forget teenagers - modern lifestyles mean middle-aged women increasingly suffer the misery of bad skin

The sprightly septuagenarian did not always eat this way. Husband of 54 years, Amos, owned a meat factory in the 1960's and it was around this time that his wife decided to go vegetarian.

27 years ago she went one step further by turning vegan and now everything she eats is raw. Nothing cooked or processed every passes her lips.

Home grown: The Miami-Dade resident grows all her own food and collects rainwater that she drinks and water the plants with. She also juices all the fruits and vegetables she grows

Mrs Larkins also juices her fruits and vegetables and collects rain water to drink and to water her garden.

For his part, Mr Larkins wishes he had followed his wife's example. Looking considerably older, he also takes prescription medicine for diabetes and high blood pressure while Mrs Larkins won't even take an aspirin. 

When they walk down the street together, he admitted: 'They'll ask me what am I doing with this young girl.'

Age ain't nothin' but a number: Amos Larkins says when he walks down the street people think his wife is his daughter because she looks so young

Recognising how positively she could influence others, the formidable 70-year-old has already written two booklets titled: Journey to Health and produced a DVD about her nutritional regime.

'I am very vibrant, I have lots of energy, as I told you before, I am up no later than 5:30 in the morning as a rule, and I am ready to go' she told ABC.

Her husband agreed, gushing: 'She's an amazing person though. Oh man, I mean really. She does everything- build computers, make all her own clothes, grow her own food, speaks three languages. It's amazing.'

Read more: http://www.dailymail.co.uk/femail/article-2108935/Annette-Larkins-vegan-diet-Woman-70-defies-ageing-process-vegetables-rainwater.html#ixzz2QjiztaOd
Follow us: @MailOnline on Twitter | DailyMail on Facebook

See videos of Annette here:http://www.annettelarkins.com/

IODINE: A critical nutrient that most Americans are deficient in

Must-read article!

http://www.hacres.com/pdf/documents/research-Advances_in_Iodine_Nutrition.pdf

Are Your Silver Fillings Making You Sick?

Great episode on Dr Oz today! If you have silver dental amalgams, look at what happens when you brush your teeth! That's why I had my 5 fillings removed years ago, and I'm still detoxing the mercury from my organs almost 6 yrs later!

Click here to watch:
http://www.doctoroz.com/episode/are-your-silver-fillings-making-you-sick

Organic, Food-based VITAMIN D3 anyone?

I just found two awesome organic, food-based D3 supplements that are affordable! It's been almost impossible to find affordable food-based D3 until now. Can't decide between the two? Get both and rotate them!

http://www.vitacost.com/natures-plus-source-of-life-garden-vitamin-d3
(60 capsules at $10.11, 1 capsule has 2,500 iu)

http://www.vitacost.com/garden-of-life-vitamin-code-raw-d3-5000-iu-60-capsules-2
(60 capsules at $17.47, 1 capsule has 5,000 iu)

The Garden of Life brand is a bit better deal based on the iu and contains probiotics and enzymes, but I can't resist those awesome exotic mushrooms in the Nature's Plus brand! Gotta have both!

Use this code to get $10 OFF your FIRST ORDER from Vitacost:
http://www.vitacost.com/Referee?wlsrc=rsReferral&ReferralCode=90197996
(Be sure to use the same email address when you register as when you order products and register before ordering.)

Eating Tilapia is Worse Than Eating Bacon

IN NUTRITION | JUNE 20, 2012 - BY DR. AXE

I’ve written before about the dangers of farmed fish. Most people agree that eating fish is a healthier option for us. And the truth is, it really is! Fish is a low fat, high protein food that has a range of health benefits. However, given what we know of fish and its sources today, I need to clarify the myth that all fish is healthy.

Fish may not always be good for you.Fish can either be incredibly healthy or detrimental to our health, depending on where it’s sourced. There’s a world of difference between fish caught in the wild, and farm bred or farm-raised fish.

The most common types of farm-raised fish are

• Salmon
• Carp
• Tilapia
• Sea bass
• Catfish
• Cod

Why is Farm Raised Fish So Bad for You?

1. Can Cause Inflammation

Farm raised Tilapia has always been a popular source for fish, not only because it’s widely available in the US, but it’s also very inexpensive. It’s known in the food business as “aquatic chicken” because it breeds easily and tastes bland. Tilapia is the perfect factory fish; it happily eats pellets made largely of corn and soy and gains weight rapidly, easily converting a diet that resembles cheap chicken feed into low-cost seafood. Recent studies have concluded that eating

Tilapia may worsen inflammation which can lead to heart disease, arthritis, asthma and a world of other serious health problems. People who have started eating more fish as a way to get their dose of omega-3-fatty-acids and lessen their risk of heart attacks should avoid Tilapia. In fact, scientists have found that the inflammatory potential of Tilapia is greater than that of a hamburger or pork bacon!

2. Contains Cancer Causing Pollutants

Farm bred fish may have at least 10 times the cancer causing pollutants compared to the wild variety. This can most likely be attributed to the feeds used on farm-raised fish. Chicken feces is one of the main ingredients in farm fish feed. Not only that, the transfer of pig and duck waste to fish farms is also a very common practice.

3. Contains Antibiotics and Pesticides

Where do farm bred fish get their antibiotics? The crowded conditions of fish farms cause the fish to be more susceptible to disease. To keep them alive, farm owners give antibiotics to the fish to stave off disease. Farm bred fish are also treated with pesticides to combat sea lice. The pesticides used to treat these fish are so deadly that they have been found to kill wild salmon that are accidentally exposed to them. These pesticides are also eventually released in the ocean where they get into the bodies and systems of other marine life.

4. Low Levels of Nutrients

Many of us consume fish, hoping to reap the omega-3 fatty acid benefits that come with it. However, did you know that the omega-3-acids found in farm raised fish are less usable to our bodies compared to wild bred fish, and they also have a lower protein content. Not only that, because farm raised fish are kept in cages, they have the tendency to contain more fat, and can have a higher concentration of omega-6 acids. The problem with getting too much omega 3 and omega 6 acids is that they may cause inflammation to the body

5. Contains Toxic Chemicals

Dibutylin levels (toxic chemical used in PVC plastics) is said to be 6 times higher in farm raised mussels compared to wild ones. Dibutylin is toxic and can impair immune system function while also contributing to inflammation. Dibutylin may be the reason why we’ve seen a rise in asthma, obesity, allergies and other metabolic disorders in the recent years.

6. Contains Even MORE Toxic Chemicals

Dioxin levels (toxic chemical) are 11 times higher in farm bred salmon compared to wild salmon. Dioxin is actually a very toxic chemical that can contribute to cancer and other complications. The problem with dioxin is that once it enters our system, it can take a very long time until it is let out. The half life of dioxin is about 7 to 11 years.

This is why I only eat Wild Caught fish like Wild Sockeye Salmon. Wild caughtsalmon is loaded with Omega-3 fats, EPA and DHA, and has incredible health benefits. Plus, Salmon contains astaxanthin (A metabolic building block) which has been shown to be 6,000 times more powerful than Vitamin D at absorbing free radicals.

To see all the fish I recommend, check out my free Healing Food Shopping List. If you’re not eating Salmon or another wild caught fish once daily, then I recommend taking a high quality fish oil that contains astaxanthin, like Oceans 3.

Where to Get Wild Caught Fish

1. Local Health Food Stores, Whole Foods. Be careful though, because “wild caught” can be a loosely used term, so ask. Kroger and Publix are starting to carry more organic and wild caught items.

2. Online. This works great for me because I know exactly where my fish is sourced from plus it shows up at my door. This is why I prefer to order wild caught fish online. I trust Vital Choice, it’s where I order my wild caught Salmon and other fish from.

Sources:  ScienceDaily.  “Tilapia contains potentially dangerous fatty acid ratio.” Wake Forest Baptist Medical Center. July 8, 2008. Retrieved July 11, 2008. http://www.ewg.org/reports/farmedpcbs http://www.nytimes.com/2011/05/02/science/earth/02Tilapia.html?_r=1&pagewanted=1&hp http://www.naturalnews.com/025054.html

http://www.draxe.com/eating-tilapia-is-worse-than-eating-bacon/?utm_source=DrAxe.com+Newsletter&utm_campaign=a24080ba53-Tilapia&utm_medium=email&mc_cid=a24080ba53&mc_eid=f105a7ff40

Homemade Laundry Detergent for a PENNY PER LOAD

I made and used this recipe for the first time today. I made a few changes though. I used Dr Bronner's Organic Baby Mild Soap bar (unscented) instead of Fels Naptha to avoid synthetic frangrance and some other unpleasant ingredients. I also did not boil the water. I just put some really hot water in a basin inside my laundry room sink and let the soap soften. Once it was soft, I scrubbed it with a brush until it melted into the water. I then added the other two ingredients. We'll see how it goes!

I used to use Aubrey Organics Earth Aware Cleanser for laundry because it's 100% natural and cheap at 12.5 cents per load. Then Aubrey stopped making it :(.  Then I started using Seventh Generation at 18 cents per load (100 oz container).

I'm really excited about going down to 1 cent with a 100% natural detergent!

Miriam

P.S. Distilled white Vinegar works well as a cheap, natural softener!

---------

Living on a Dime

Homemade Laundry Detergent

1/3 bar Fels Naptha Laundry Soap, grated
6 cups water
1/2 cup washing soda
1/2 cup borax

Heat 6 cups water and soap in a large pan until dissolved. Stir in washing soda and Borax. Mix and heat until dissolved. Boil 15 minutes. Remove from heat. (It will have the consistency of honey.*) In a 3 or 5 gallon bucket, add 1 quart of hot water, then add the soap mixture. Mix. Add enough cold water to make a 2 gallon mixture. Mix until well blended. Let sit 24 hours. The soap will gel*. Use 1/2 cup for each load.

Makes 2 gallons. (Approximately $ .40 per gallon)

*If the detergent doesn't gel or reach honey consistency it will still work.

Notes:

Stir before each use as this soap does separate. Detergent can be stored in a liquid detergent bottle. Just shake it up each time you use it.

This detergent will not suds up in the washer, but it is still getting your clothes clean.

If you have extra hard water the soap may not clean as well. Add 1/2 cup borax or washing soda to the load and that may help.

If you do not like this laundry soap, you can still use the Fels Naptha bar for spot cleaning and to rub on stains. The Borax and Washing Soda are great to add to your regular detergent for extra cleaning.

http://www.livingonadime.com/recipes/homemade-laundry-detergent.html

Shaken Baby Syndrome often just a cover story for children who are brain damaged by vaccines

Thursday, February 14, 2013 by: Ethan A. Huff, staff writer

(NaturalNews) Child abuse comes in many forms, and can result in serious and permanent health conditions such as Shaken Baby Syndrome (SBS), a type of brain damage that typically afflicts children younger than one-year-old. But the cause of such abuse is not always physical trauma as many experts claim -- pediatricians, doctors, and government officials routinely abuse children by injecting them with toxic vaccines, which are often the real cause of SBS and other brain damage-related conditions inappropriately blamed on physical abuse allegedly caused by parents and guardians.

It is not something the mainstream media likes to talk about, or that mainstream health authorities will likely ever admit to, but vaccine-induced brain damage is prevalent in today's society, especially as an increasing number of vaccines are added to the childhood vaccination schedule. And based on the available evidence, as well as many years' worth of lengthy investigation into the matter by prominent truth-seekers, SBS in particular appears quite often to be nothing more than a cover condition for brain damage caused by vaccine injections.

SBS, a convenient cover for vaccine-induced brain injuries

The concept of SBS as a legitimate, trauma-induced form of brain damage was first popularized back in the 1970s when it was hypothesized that babies with serious brain injuries that could not be directly linked to external signs of cranial trauma must have been shaken violently by another person. Physical child abuse was essentially declared to be the sole cause of SBS, and eventually became the go-to diagnosis when dealing with inexplicable types of brain damage observed in children.

As time went on; however, those paying attention to the situation began to observe a curious pattern with SBS and its relation to vaccine injections. Many children who had been developing normally and growing at a healthy rate prior to receiving routine childhood vaccines, for instance, suddenly stopped progressing and their health actually began to deteriorate. And typically after the second and third round of injections, some children began to develop symptoms similar to those commonly associated with SBS.

Multivalent vaccines directly linked to causing SBS

In a report published in a 1998 issue of Nexus Magazine, Dr. Viera Scheibner, Ph.D., wrote extensively about the connection between SBS and vaccines. Through her research, Dr. Scheibner found that multivalent vaccines in particular, which contain antigens for two or more diseases as opposed to just one antigen for a single disease, were closely associated with causing encephalitis and other forms of brain damage. Such vaccines included DPT (diphtheria, pertussis, and tetanus) and the five-in-one pentavalent vaccine for diphtheria, tetanus, acellular pertussis, hepatitis B, and inactivated polio.

Since many of the symptoms associated with vaccine-induced brain damage directly mirror those of SBS, Dr. Scheibner and others became convinced that not all cases of SBS were caused by physically-induced child abuse. They also began to call out the medical community for its reckless blanketing of all SBS cases as having been definitively caused by physical abuse, especially when solid evidence was emerging to suggest otherwise.

"[V]accines like the pertussis (whooping cough) vaccine are actually used to induce encephalo-myelitis (experimental allergic encephalomyelitis) in laboratory animals," writes Dr. Scheibner in her paper, referencing a study published in the American Journal of Pathology back in 1980. "This (condition) is characterized by brain swelling and hemorrhaging of an extent similar to that caused by mechanical injuries," she adds, referencing another study published in the Japanese Journal of Medical Science & Biology several years later in 1985.

Many parents of vaccine-injured children falsely accused of child abuse

What this suggests, of course, is that the steady rise in SBS cases over the past several decades is not necessarily due solely to a corresponding increase in child abuse by parents and caretakers, but also to an increase in vaccine reactions. But the medical establishment continues to ignore this evidence, which has resulted in countless parents being falsely accused by the state of abusing theirchildren following rounds of vaccines that left them injured with SBS-type symptoms.

"Many infants who suffer the so-called 'shaken baby syndrome' may be victims of undiagnosed vaccine damage," adds Dr. Scheibner. "Ever since mass vaccination of infants began, reports of serious brain, cardiovascular, metabolic and other injuries started filling pages of medical journals."

This is not to say that all abuse-related cases of SBS are false, but rather that at least some of them are being misdiagnosed when vaccines are the real culprit. In fact, package inserts for many vaccines, including the hepatitis B and pertussis vaccines, very clearly explain that neurological conditions such as paraesthesia and paralysis, including the infamous Guillain-Barre syndrome and multiple sclerosis, can all arise in response to vaccine injections.

But rather than properly investigate the safety of vaccines, the American justice system, which is heavily influenced by the pharmaceutical and vaccine industries, often blames the parents of vaccine-injured children for harming their children. These same parents may be incarcerated for supposedly inflicting damage on their children, and may even have their children taken away from them byChild Protective Services (CPS).

This is precisely what happened to a family from South Dakota whose prematurely-born son died just a few weeks after birth as a result of vaccine damage. According to reports, the child, whose name was Cameron, received several rounds of vaccine injections just after birth in accordance with recommendations from the family's doctor, but quickly developed serious complications. Not long after receiving the three-in-one Pentacel vaccine (DTaP, IPV, and Hib), and just one day after receiving the hepatitis B vaccine, Cameron died.

Not only did Cameron's parents have to deal with the grief and pain of losing their son, but they also had to deal with false accusations that they were somehow responsible for their child's death. The system tried to claim that Cameron's parents shook him to death, which caused his brain to hemorrhage, and subsequently proceeded to kidnap Cameron's twin brother Dalton and hand him over to CPS. And no acknowledgment was ever made during this process that vaccines could have had anything to do with Cameron's death.

Several years later, medical experts finally confirmed that vaccines, and not physical abuse, were the most likely cause of Cameron's death, and Dalton was eventually taken out of the hands of the state and returned to his family. But it took many years of fighting the system for the family to achieve some kind of justice in the matter, and many other families have since had to endure similar abuse by a government that refuses to recognize the dangers of childhood vaccines.

SBS scam continues due to lack of legitimate, long-term vaccine safety studies

Unfortunately, the SBS scam, which protects the vaccine industry from liability for vaccine-induced health damage and death, is unlikely to go anywhere anytime soon. This is due in large part to the fact that long-term safety studies for vaccines are virtually non-existent, making it extremely difficult for parents of vaccine-injured children to defend themselves against child abuse claims.

"Few published studies on vaccine effects include before-and-after studies of immune parameters or brain function studies such as electroencephalograms, or long-term safety monitoring," says Dr. Harold E. Buttram, M.D., about the lack of proper scientific inquiry into the harmful side effects of vaccines. "Inadequate consideration has been given to the additive or synergistic adverse effects of multiple simultaneous vaccines."

Sources for this article include:

http://www.nvic.org/doctors-corner/Shaken-Baby-Syndrome.aspx

http://www.bibliotecapleyades.net/salud/esp_salud33d.htm

http://www.vaccineeducation.org/shakenbaby.htm

http://discovermagazine.com

Learn more: http://www.naturalnews.com/039097_Shaken_Baby_Syndrome_vaccine_damaged_children_cover_story.html#ixzz2KtS8C1YS