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Mar 12, 2008
Focus: Health
Action Request: Various
Location: United States

The Beginning of the End for Compulsory Vaccines and Drugging?

I just love it when the other side is so outrageous that any thinking person finds their actions and rationalizations totally unacceptable, don't you? If they were subtle, reasonable or clever, we would have a harder battle. But the vaccine makers and their supporters are so over-the-top that even the mills of science are beginning to grind their grain into dust! Breaking news just in tells us that the other side is so filled with their own sense of invincible power that they literally know no bounds. Having succeeded in making New Jersey the first state to create an ongoing market for flu shots by requiring every child to be vaccinated against a disease that poses little danger to kids, the marketeers have their sights set on bigger markets: every child in the US. Click here (http://www.healthfreedomusa.org/index.php?p=551) to read what's in store if we let them get away with this atrocious profiteering in New Jersey. Then click here (http://salsa.democracyinaction.org/o/568/t/1128/campaign.jsp?campaign_KEY=21833) to tell your legislators that you will not accept any such medical fascism.
Where to begin? So much is happening to strengthen our side that it is hard to know where to start.
Although we are still facing the specter of increasing numbers of compulsory vaccination scenarios on both the State and Federal levels, we have great forward movement to counter them from international science and the law. The US Congress, in the persons of Congressmen Bart Stupak and John Dingle are calling for the resignation of the head of the FDA for his "lack of leadership". Not only that, but 18 states are suing manufactures of the so-called 'atypical' antipsychotic drugs-the most toxic harm-producing psychotropics-for off-label marketing. To make things even more interesting for our side, France has opened a manslaughter investigation into the manufactuers of the Hepatitis B Vaccine because they failed to disclose side effects and dangers! Click herehttp://www.healthfreedomusa.org/index.php?p=536) to read more. Imagine that! Holding drug companies accountable for suppressing negative information. Of course, that is not possible under current policy and law in the US but if the profit goes out of the vaccine industry through law suits, the industry will fold.
That's why the Natural Solutions Foundation's Citizens Petition (a legal action to compel the government to take action) to the Federal Trade Commission to prevent vaccine-related false and misleading advertising is so important. For example, the FDA says that vaccines are safe and safely made. Click here (http://www.healthfreedomusa.org/wp-admin/post.php?action=edit&post=522) to have a look at just what's in some of those vaccines.
To find out more, and get involved in the No Forced Vaccine movement, join the 326 members of the No-Forced-Vaccination Forum, (http://groups.yahoo.com/group/no-forced-vaccination/join) and get the latest on compulsory vaccination and how to stop it.
One of the clearest incidents of the malfeasance of the FDA is the case of rotovirus vaccine. GlaxoSmithKline's [GSK] rotavirus vaccine, called Rotarix, is associated with an increased risk of convulsions and pneumonia-related deaths in children taking it, according to a review by the U.S. Food and Drug Administration. Rotovirus kills babies through viral diarrhea, at least in the developing world. Why it is being recommended for babies in the US where sanitation and virus free water are available is not quite clear to me, but it is. In fact, 3 doses of the Rotovirus vaccine are authorized (at 2, 4 and 6 months). FDA is in the process of approving the vaccine despite its serious, and sometimes-lethal impact on babies. I assume that the fact that GSK has no liability for damage or deaths from Rotarix, and the frequent financial interests of the reviewers on the FDA advisory boards in the products they are reviewing may be significant factors here. Read more (http://www.healthfreedomusa.org/index.php?p=525).
In line with the lack of liability conferred on the vaccine manufacturers by the FDA and Congress, it is worth noting Robert Kennedy's report on the secret meeting at the Simpsonwood Conference Center at Norcross Georgia in which the real story on government cover-ups of the relationship between autism and mercury in vaccines is told. If you have not read this report, you may want to click herehttp://www.healthfreedomusa.org/index.php?p=524) to read it now. And if you are familiar with this callous and shameful cover-up, please send this information to the parents of young children considering vaccination.
Perhaps you are saying, "Wait a moment! Aren't vaccines helpful in producing a healthier public and eliminating the diseases we all fear?" If the mythology of the effective, safe and helpful vaccine still seems reasonable to you, take a moment to read more (http://www.healthfreedomusa.org/index.php?p=534) and see if vaccines look so useful and safe once you've examined some vital, but rarely examined facts about immunization. You might want to click here (http://www.healthfreedomusa.org/index.php?p=549) to check out the cold hard facts about vaccination: the reality might surprise you!
Here in the US we had some astonishingly good news from the Court system about the link between vaccines and autism. The FDA actually conceded that autism could result from vaccination in a case involving a 4 year old child who collapsed into autism following vaccination with 9 different vaccines at the same time. The US Government agreed to settle the case by conceding that the child's autism was brought about by vaccination although it states that she had a biological problem which made her vulnerable to developing autism. Click here (http://www.healthfreedomusa.org/index.php?p=540) to read more about this settlement and why it means that perhaps the other 4900 similar cases now in court may take the same turn of events. Remember, though, that drugs, vaccines and now, because of a recent Supreme Court decision, once approved by the FDA for any purpose whatsoever, are immune from consumer liability suits.
As is typical, the much vaunted flu vaccine, so eagerly pressed upon our children and our elderly, and often containing mercury, is not only dangerous, but ineffective as well. Hard on the heels of the New Jersey decision to make annual flu vaccinations mandatory for children 6 months and older, the US Center for Disease Control and Prevention (CDC) issued an acknowledgement that the very same flu vaccine was effective substantially less than half the time BECAUSE THE VIRUSES IT WAS MADE TO COMBAT WERE THE WRONG ONES! In fact, that's the general rule and, buried in the article is the admission that the whole thing is a dismal failure and next year the World Health Organization is going to completely change its method of making its vaccines up. You see, each year, the CDC and the WHO literally guess what the viruses causing next year's flu will be. And they usually get it wrong. That does not deter the US and other nations from touting, urging and, in New Jersey, forcing this dangerous, inaccurate and ineffective vaccine on children, the elderly and other vulnerable populations. Read more (http://www.healthfreedomusa.org/index.php?p=530).
What about dangers to other groups beside the young? What about the elderly, for example? Vaccines are a significant hazard for them as well. Here is what Russell Blaylock, MD, CCN, has to say:
"With the elderly already having increased inflammatory cytokine levels both systemically and in their brain, stimulating these primed microglia so that a chronic overstimulation of the brain's immune system is triggered, will not only increase their risk of developing one of the neurodegenerative diseases, but will also substantially increase their risk of developing major depression. Remember, this also increases their risk of suicide, and even homicide, dramatically." Read more (http://www.healthfreedomusa.org/index.php?p=545). And click herehttp://www.healthfreedomusa.org/index.php?p=550) to read why distinguished researchers from the NIH and other major institutions conclude that flu vaccination of the elderly is NOT associated with the decline in their death rates due to flu.
Even the American Academy of Pediatrics (AAP), whose members are advised to jab and jab and jab (read their statement on what to do when parents refuse vaccination herehttp://www.healthfreedomusa.org/index.php?p=547), are undergoing a slight, but very interesting change of heart. Four percent of their members do not vaccinate their own children!
I do not have this information in hand, but it would not surprise me one bit if the vaccine-loving American Academy of Pediatrics was supported to a large extent by the makers of vaccines. Their institutional blindness is so massive that little else could account for it. (If you have that information, please write to me at dr.laibow@gmail.com with "AAP Funding" in the subject line). Read, for example, an account of their latest [mis]statement about the LACK of a link between autism and mercury! Click here (http://www.healthfreedomusa.org/index.php?p=520).
And think about this article and the others contained in this Health Freedom eAlert the next time you ask a pediatrician for advice about your child's health. He or she is probably a nice person, but where is his/her information coming from? And is he/she really examining data, or swallowing profit-driven propaganda hook, line and sinker that could harm (or kill) your child?
Pediatricians know well, for example, that their own organization changed its recommendation in 1997 from Oral Polio Vaccine (a live virus vaccine) to the killed virus (injectable form) because the live virus vaccine causes polio. In making this change in their directions to their members, they were actually admitting, in an official sort of way, that vaccines can cause the disease they are supposedly protecting against.
Of course, even after all this time, not everyone gets the idea. Parents in Belgium have been fined and jailed for 5 months because they refused polio vaccination for their child. Read more (http://www.healthfreedomusa.org/index.php?p=542).
Vaccination is, in fact, a burning health issue and may, through the pressure to impose medical martial law and compulsory vaccinations, become the factor that sparks a freedom push back of immense power. Click here (http://www.healthfreedomusa.org/index.php?p=535) to see if you agree that Health Freedom could precipitate a revolution in the US.
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Posted: Mar 12, 2008 8:26am
Mar 12, 2008
>From HealthNewsDigest.com

Environment
Leather and the Environment
By
Mar 8, 2008 - 12:43:23 PM


(HealthNewsDigest.com) - Leather is everywhere—from shoes and belts, to purses, wallets, jackets, furniture and car seats. Most probably assume that the leather that finds its way into our wardrobes and living spaces is a byproduct of the meat industry. But while cows are certainly the most popular animals to use for leather goods, in truth most of our leather is sourced from overseas, from countries like China and India, where a host of animals may be raw material for our bags and belts, including horses, deer, sheep and, in more exotic cases, alligators or snakes. All of which may make an animal-lover or vegetarian queasy.


But environmentalists have reason to forgo leather, too. Processing leather requires copious amounts of energy and a toxic stew of chemicals including formaldehyde, coal tar, and some cyanide containing finishes. The tanning process is just as pollutant-laced, and can leave chemicals in the water supply (as described in the best-selling book and popular movie, A Civil Action) and on the hands (and in the lungs) of developing world workers.


Tanneries are top polluters on the Environmental Protection Agency’s (EPA) “Superfund” list, which identifies the most critical industrial sites in need of environmental cleanup. Due to their toxicity, reports organicleather.com, “many old tannery sites can’t be used for agriculture, or built on, or even sold.” That website is the home of Mill Valley, California, retailer Organic Leather, which offers a return to the tanning practices of old—using animals that are organically fed and humanely raised and a tanning process that uses plant tannins, vegetable tannins or smoke to cure the leather with zero toxicity in the process.


But with the wealth of fashionable faux leather alternatives, there’s no need to ever wear animal skins. So-called “cruelty-free” fashions have advanced in leaps and bounds, with variations on every style of handbag, wallet, belt and boot. Online “vegan boutique”Alternative Outfitters even has a version of the ubiquitous Ugg boot made with microsuede “shearling” on the outside and synthetic wool inside, while Iowa-based Heartland Products sells western-style non-leather boots and non-leather Birkenstock sandals. Science has come up with plenty of comfortable, durable alternatives to materials made with animal products. These include vegan microfiber, which claims to match leather in strength and durability, and Pleather, Durabuck and NuSuede.


Products made with these synthetic materials tend to be less expensive than their leather counterparts and are being produced by major manufacturers like Nike, whose Durabuck athletic and hiking shoes “will stretch around the foot with the same ‘give’ as leather... and are machine washable,” according to company sources. And you won’t need to adjust your style, either. Vegetarianshoesandbags.com offers everything from purple faux snakeskin peep-toe pumps for hitting the clubs to hemp sneakers with recycled outsoles that look skate park-ready, to distinctive Pleather bags and versatile woven belts.


CONTACTS: Alternative Outfitters, www.alternativeoutfitters.com; Heartland Products, www.trvnet.net/~hrtlndp; Organic Leather, www.organicleather.com; Vegetarian Shoes and Bags, www.vegetarianshoesandbags.com.


GOT AN ENVIRONMENTAL QUESTION? Send it to: EarthTalk, c/o E/The Environmental Magazine, P.O. Box 5098, Westport, CT 06881; submit it at: www.emagazine.com/earthtalk/thisweek/, or e-mail: earthtalk@emagazine.com. Read past columns at: www.emagazine.com/earthtalk/archives.php.

www.HealthNewsDigest.com

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Posted: Mar 12, 2008 3:25am
Jan 29, 2008
Focus: Civil Rights
Action Request: Visit - in person
Location: New York, United States
Free The Mapuche Political Prisoners!

1/29/08 NYC......Protest the Chilean Consulate!!!
Tues. Jan. 29th, 2008 10am!

For 500 years, The Mapuche have resisted the colonial oppressors. Whether,
Spain or Argentina or Chile the history of this proud nation has been one
of resistance and struggle.

Under Pinochet, the Chilean government enacted terrorism laws against some
forms of dissent and protest.

Much like our incarcerated freedom fighters here in the United States, the
Mapuche have fallen victim to these laws, laws similar to the current
"Anti -Terror" initiatives being practiced and implemented here.

Political Prisoner Patricia Troncoso has been on a hunger strike for 105
days in protest of her incarceration and of these "anti-terror" laws.

REMEMBER MATIAS CATRILEO!!!
YOUNG MAPUCHE ACTIVIST MURDERED BY THE CHILEAN POLICE...
SUPPORT PATRICIA TRONCOSO AND FREE THE MAPUCHE POLITICAL PRISONERS!!!
JOIN US!
SUPPORT THE MAPUCHE STRUGGLE IN CHILE!!!

Tuesday, January 29th, 2007...10am

CHILEAN CONSULATE: PROTEST @ 10AM TUESDAY , JANUARY 29TH

866 UNITED NATIONS PLAZA, SUITE 601, NEW YORK, NY 10017.
Primera Avenida (1° Avenue) esquina East 48th. Street
(Hay una sucursal del Citibank en el primer piso del edificio).

We will assemble and have a press conference addressing the Chilean
government and the treatment of the Mapuche Nation.
We will deliver letters in support of the Mapuche Nation and in critique
of the Bachelet government.

NO!! TO THE CHARGES OF TERRORISM ON MAPUCHE FREEDOM FIGHTERS!!

FREEDOM FOR THE MAPUCHE POLITICAL PRISONERS!!


SUPPORTED BY: ( ADD YOUR NAME TO THE LIST AND FORWARD!)

Colectivo:Miguel Enriquez

Movimiento la Peña del Bronx

Rebel Diaz

Colectivo:Joaquin Murieta

Pueblo Afroamericano-Latino

Miristas chilenos y Latinoamericanos.



directions:


Estación de SUBWAY más cercanas:
- Estación Lexington/53° Street: Línea E (Azul), Línea 6 (Verde) y Línea V
(Naranja).
- Grand Central Station: Líneas 4, 5 y 6 (Verde); Línea 7 (Violeta) y
Línea S (Gris)

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Posted: Jan 29, 2008 12:01am
Jan 21, 2008
Focus: Business
Action Request: Various
Location: United States
Dear Freeconomists,

As most of you will be aware, Saoirse sets off at the end of the month for
his pilgrimage to India.

While he is away promoting this community, it would be great to get as
much media attention as possible. Through this we can attract new members
and build local Freeconomy communities across the world.

To do this, I'm looking for some stories to support magazine and newspaper
articles. If any of you have had any amazing sharing experiences through
the Freeconomy community and would like to have your story printed in your
local newspaper (or maybe even the national press!), please email me.

I cannot promise to answer you all individually, but you can be assured I
will read every story and use many of them. However if we do decide to use
yours you will definitely be contacted beforehand.

If you could put the area you live in as part of the subject line, I would
be grateful (i.e. Manchester Freeconomy Story).

Please include your story, along with details of any local newspapers so
that I can build up a database of potential publications to contact.

Alternatively, if any of you have ideas for magazines and newspapers to
contact then please share them with me too. Any help with this is valued
and appreciated.

Have a wonderful week and I look forward to reading your uplifting stories.

Rae and everyone at the Freeconomy Community x
http://justfortheloveofit.org/
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Posted: Jan 21, 2008 12:56am
Jan 8, 2008

What does a hamburger look like 2 years later... this video shows you! You'll be amazed. .
Click here to watch this video now.
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Posted: Jan 8, 2008 2:52am
Dec 17, 2007
Focus: Business
Action Request: Read
Location: United States

By Judy Pokras



Sarasota, FL, October 2007--Someone once said that the best way to get people to try raw foods cuisine is to add raw dishes to existing restaurants. Indeed, this is how raw food is coming into Sarasota, Florida, and the approach is working well!

In the case of Chef Ryan Boeve, one of the owners of the elegant Zoria in downtown Sarasota, it was simply by chance that he discovered raw food. As a busy restaurateur with no time to take classes to expand his culinary sights, he looks at cookbooks to see how other chefs approach recipe creation. One day earlier this year, he happened to buy Raw Food Real World by Matthew Kenney and Sarma Melngailis, tried some of its recipes, and loved the way he felt. "My girlfriend is a pilates instructor and she's all for me doing this stuff," he says, while sitting at a table in the high-ceilinged Zoria.

Although he wanted to pursue eating raw foods, he found that making the recipes took more time than he had. He figured if he made raw foods part of his restaurant's menu, it would be easier. He began experimenting with specials this past summer, and found the response from customers was better than he expected. "People have had only positive things to say," Ryan says.

So he began doing more and more raw dishes for Zoria. "I'm still experimenting. It's hard, because I have to switch my whole thinking. It's a really different process," says the handsome, unassuming chef.

His approach is to make dishes that the average person can't make at home, food that's a little extra special, and nicely presented. The raw food on Zoria's menu is made with all organic ingredients, unless he can't find a specific ingredient that's organic. Zoria also offers organic and biodynamic wines.

Ryan hopes to add a variety of raw desserts to the menu by mid-November, and I look forward to it! The small plates I've sampled have been excellent. In fact, I wish those plates were bigger!

Following is the current selection of raw food small plates from Zoria's menu:

Celery Root - Cauliflower Soup, Apple-Chervil "Butter"and Shaved Black Truffles

Arugula, Lemon Vinaigrette, Shaved Pears, Currants


Thai Coconut Noodles, Curried Vegstables, Spicy Peanuts

Thai Coconut Noodles, Curried Vegetables, Spicy Peanuts

Tomato Salad: Semi Dehydrated  Red Tomatoes, Basil, Seasonal Greens, Yellow Tomatoes, Arugula Puree, Aged Balsamic

Portabella Mushroom Terrine, Artichoke and Pine Nut Cheese Napoleon

Portabella Mushroom Terrine, Artichoke and Pine Nut Cheese Napoleon

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Posted: Dec 17, 2007 8:24pm
Dec 16, 2007
Focus: Health
Action Request: Think About
Location: United States
During the past few decades there has been much research done in the area of nutrition. Some of this research casts light on some important insights regarding the foods which Mother Nature offers to us in its whole, raw state, and what happens when we tamper with it.
What exactly happens to food when it is cooked? What happens to the body if we eat cooked food? Some key points are covered in this article.
Due to space limitation, we can only but touch on the topic here; however, a brief overview is given below.


Key Points Regarding the Effects of Cooking on Food and Health

  • The food's life force is greatly depleted or destroyed. The bioelectrical (energy) field is altered and greatly depleted (as is graphically demonstrated with kirlian photography). Live and bioactive (raw) food is rendered dead and inert.

  • The biochemical structure and nutrient makeup of the food is altered from its original state. Molecules in the food are deranged, degraded, and broken down. The food is degenerated in many ways. Fiber in plant foods is broken down into a soft, passive substance which loses its broom-like and magnetic cleansing quality in the intestines.

  • Nutrients (vitamins, minerals, amino acids, etc.) are depleted, destroyed, and altered. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.

  • Up to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the accelleration of the aging process.

  • The interrelationship of nutrients is altered from its natural synergistic makeup. For example, with meat, relatively more vitamin B-6 than methionine is destroyed, which fosters atherogenic free radical-initiating homocysteine accumulation (which is a factor in heart problems).

  • The water content of the food is decreased. The natural structure of the water is also changed.

  • Toxic substances and cooked "byproducts" are created. The higher the cooking temperature, the more toxins that are created. Frying and grilling are especially toxin-generating. Various carcinogenic and mutagenic substances and hordes of free radicals are generated in cooked fats and proteins in particular.

  • Heat causes the molecules involved to collide, and repeated collision causes divalent bonding in order for new molecules, and hence a new substance, to form. In an ordinary baked potato, there are 450 by-products of every description. They have even been named "new chemical composites".

  • Unusable (waste) material is created, which has a cumulative congesting/clogging effect on the body and is a burden to the natural eliminative processes of the body.

  • All of the enzymes present in raw foods are destroyed at temperatures as low as 118 degrees fahrenheit. These enzymes, named "food enzymes" are important for optimum digestion. They naturally aid in digestion and become active as soon as eating commences. Cooking destroys 100% of these enzymes. Eating enzyme-dead food places a burden on the pancreas and other organs and overworks them, which eventually exhausts these organs. The digestion of cooked food usurps valuable metabolic enzymes in order to help digest the food. Digestion of cooked food is much more energetically demanding than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in a half to a third of the time it takes for cooked food.

  • After eating a cooked meal, there is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. From the point of view of the immune system the body is being invaded by a foreign (toxic) substance when cooked food is eaten.

  • A general augmentation of white corpuscles in the blood and a change in the relative proportions of different blood cells occurs. This phenomenon is called "digestive leukocytosis".

  • The natural population of beneficial intestinal flora becomes dominated by putrefactive bacteria (particularly from cooked meat), resulting in colonic dysfunction, allowing the absorption of toxins from the bowel. This phenomenon is variously called dysbacteria, dysbiosis, or intestinal toxemia (toxicosis).

  • A buildup of mucoid plaque is created in the intestines. Mucoid plaque is a thick tar-like substance which is the long-term result of undigested, uneliminated cooked food putrefying in the intestines. Cooked starches and fats in particular are a major culprit in constipation and clogging of the intestines.

  • A build-up of toxins and waste material in many parts of the body, including within individual cells. Some of these toxins and wastes are called lipofuscin, which accumulates in the skin and nervous system, including the brain. It can be observed as "liver spots" or "age spots."

  • Malnutrition at the cellular level. Because cooked foods are lower in nutrients, in addition to containing wastes and toxins, individual cells don't receive enough of the nutrients they need.

  • Tendency towards obesity through overeating. Because the cells don't get enough nutrients they are so to speak "always hungry" and hence "demand" more food. Cooked food is also less likely to be properly metabolized, which is another factor in excess weight gain.

  • From time to time the body experiences detoxification crises (also called purification or healing crises). This happens when toxins are released through the skin or dumped in the bloodstream for elimination by the liver, kidneys, and other organs. The symptoms may include headaches, fever, nausea, vomiting, colds, bronchitis, sinusitis, pneumonia, diarrhea, etc.

  • The body can become so toxic that all kinds of particles, such as pollen, can cause detoxification crises, called "allergies". An estimated 80 million Americans suffer from such "allergies".

  • The immune system, having to handle the massive daily invasions of toxins and toxic by-products, eventually becomes overwhelmed and weakened. A key factor in the aging process.

  • Some of the waste material builds up in the arteries and clogs them, leading to high blood pressure, atherosclerosis, arteriosclerosis, strokes, etc. - killing an estimated 50% of Americans.

  • The wastes, toxins, mutagens, and carcinogens that build up within cells, as well as the daily onslaught of excess free radicals eventually cause some cells to become cancerous - killing an estimated 30% of Americans.

  • In general, the natural aging process is accelerated by cooked food. People who switch to raw food often become biologically and visibly younger.




From cancerologist Bruce Ames (regarding "mutagenesis, carcinogenesis, and the degenerative diseases of aging")

  1. Cooking food is plausible as a contributor to cancer. A wide variety of chemicals are formed during cooking. Four groups of chemicals that cause tumors in rodents have attracted attention because of mutagenicity, potency, and concentration:

  2. Nitrosamines are formed from nitrogen oxides present in gas flames or from other burning. Surprisingly little work has been done on the levels of nitrosamines in fish or meat cooked in gas ovens or barbecued, considering their mutagenic and carcinogenic potency.

  3. Heterocyclic amines are formed from heating amino acids or proteins.

  4. Polycyclic hydrocarbons are formed from charring meat.

  5. Furfural and similar furans are formed from heating sugars. Heating fat generates mutagenic epoxides, hydroperoxides, and unsaturated aldehydes, and may also be of importance.


References:
International Agency for Research on Cancer (1993) Some naturally occurring substances: Food items and constituents, heterocyclic aromatic amines and mycotoxins (International Agency for Research on Cancer, Lyon, France).
Gold, L. S., Slone, T. H., Stern, B. R., Manley, N. B. & Ames, B. N. (1992) Science 258, 261-265.
Gold, L. S., Slone, T. H., Manley, N. B. & Ames, B. N. (1994) Cancer Lett. 83, 21-29.
[Dr. Ames is a Professor of Biochemistry and Molecular Biology and Director, National Institute of Environmental Health Sciences Center, University of California, Berkeley. He is a member of the National Academy of Sciences and was on their Commission on Life Sciences. He was formerly on the board of directors of the National Cancer Institute (National Cancer Advisory Board). He was the recipient of the most prestigious award for cancer research, the General Motors Cancer Research Foundation Prize (1983), the highest award in environmental achievement, the Tyler Prize (1985), the Gold Medal Award of the American Institute of Chemists (1991), and the Glenn Foundation Award of the Gerontological Society of America (1992). He has been elected to the Royal Swedish Academy of Sciences, the Japan Cancer Association, and the Academy of Toxicological Sciences. His 300 scientific publications have resulted in his being the 23rd most-cited scientist (in all fields) (1973-1984).]


Leukocytosis and Cooked Food
In 1930, research was conducted at the Institute of Clinical Chemistry in Lausanne, Switzerland, under the direction of Dr. Paul Kouchakoff. The effect of food (cooked/processed vs. raw/natural) on the immune system was tested and documented. Dr. Kouchakoff's discovery concerned the leukocytes, the white blood cells. Apparently, a well-known phenomena occurred immediately after a person ate.
It was found that after a person eats cooked food, his/her blood responds immediately by increasing the number of white blood cells. This is a well-known phenomena called "digestive leukocytosis", which means that there is a rise in the number of leukocytes, or white blood cells, after eating. Since digestive leukocytosis was always observed after eating, it was considered to be a normal physiological response to eating. No one knew why the number of white cells would rise after eating, since this appeared to be a stress response, as if the body was reacting to something harmful, such as infection, trauma, or exposure to toxic chemicals.
Back in 1930, Swiss researchers of the institute of Chemical Chemistry studied the influence of food on human blood and made a remarkable discovery. They found that eating unaltered, raw food or food heated at low temperatures did not cause a reaction in the blood. In addition, if a food had been heated beyond a certain temperature (unique to each food), or if the food was processed (refined, added chemicals, etc.), this always caused a rise in the number of white cells in the blood. The researchers renamed this reaction "pathological leukocytosis", since the body was reacting to highly altered food. They tested many different kinds of foods and found that if the foods were not overheated or refined, they caused no reaction. The body saw them as "friendly foods". However, these same foods, if heated at too high a temperature, caused a negative reaction in the blood, a reaction that is found only when the body is invaded by a dangerous pathogen or trauma.
The worst offenders of all, whether heated or not, were processed foods that had been refined (such as white flour or white rice), or homogenized (a process in which the fat in milk is subjected to artificial suspension), or pasteurized (also seen in milk, flash-heated to high temperatures to kill bacteria), or preserved (chemicals added to food to retard spoilage or to enhance taste or texture). In other words, foods that were changed from their original God-given state. Good examples of these harmful foods are: pasteurized milk, chocolate, margarine, sugar, candy, white flour, and regular salt. The researchers found that if these altered, chemical foods were chewed very thoroughly, the harm to the blood could be lessened. In addition, another amazing finding was that if some of the same food in its raw state was eaten with the cooked counterpart, the pathological reaction in the blood was minimized. However, avoid these unnatural, processed foods; replace them with delicious whole foods for optimal health.
Reference:
Kouchakoff, Paul, M.D.; "The Influence of Cooking Food on the Blood Formula of Man"; First International Congress of Microbiology; Paris, 1930.
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Posted: Dec 16, 2007 10:51pm
Dec 16, 2007
Focus: Health
Action Request: Read
Location: Thailand
Posted: Wed Nov 07, 2007 1:31 pm    Post subject: Foreigner receives heart stem cell transplant in Bkk Reply with quote


Malcolm in the Middle - of Thailand for New Stem Cell Treatment
source: TransWorld news

New York Man No Longer Has Congestive Heart Failure, Thanks to Adult Stem Cell Therapy.

Malcolm Anderson, of Hudson, New York, reports that his ejection fraction (a measure of the heart's pumping function) has increased from 41% to 55%, thanks to a novel adult stem cell treatment that he received in Bangkok, Thailand.

Malcolm Anderson, 81, was very concerned when he was diagnosed with congestive heart failure. He knew he was going downhill. Malcolm asked his doctor, "What can I do about congestive heart failure?" His doctor replied, "you can take lasix."

To Malcolm, that wasn't a great option. "Is that all I can do? I thought there must be something better than taking lasix the rest of my life" said Malcolm.

"I had an ejection fraction of 41%, not debilitating, but, long term, not good. I knew it would gradually get worse and worse."

Malcolm decided to search the internet and look for an alternative method of treating his congestive heart failure. He found that option in Theravitae, a biotechnology company in Thailand, that developed a procedure to treat congestive heart failure and coronary artery disease using a patient's own stem cells.

Theravitae's Vescell adult stem cell technology employs adult stem cells harvested from a small amount of the patient's own blood and does not require bone marrow extraction.

"I thought if it doesn't do any good, at least it doesn't do any harm," said Malcolm.

Malcolm was a little apprehensive before his arrival in Bangkok in March, 2007. "Once I got there, it was a piece of cake. They took great care of me from the moment I arrived at the airport."

Malcolm's own stem cells were implanted into his coronary arteries via catheter in a simple procedure very similar to an angioplasty.

Eight months later, the stem cell therapy has improved Malcolm's quality of life. "I recently visited my doctor - my diagnosis now is that I don't have heart failure anymore! My ejection fraction is 55%. That is a 30% increase! I'm feeling top shelf. I'm working again. I'm happy."
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Posted: Dec 16, 2007 10:41pm
Dec 16, 2007
Focus: Health
Action Request: Various
Location: United States

RawFoodsNewsMagazine.com is pleased to announce:

 The Little e-Book of Raw Holiday Recipes

 40 recipes for Halloween, Thanksgiving, Hanukkah, Kwanzaa, Christmas, New Year's Eve, and New Year's Day Brunch

By Judy Pokras

Celebrating food that’s interesting and tasty, with complex flavors and textures and unexpected ingredients, plated with flair.

This 54-page book features:

  • Beverages
  • Brunch
  • Appetizers
  • Entrees
  • Side Dishes
  • Desserts

Recipes range from traditional American favorites--like Cranberry Sauce, Apple Pie a la mode, and Squash "Pumpkin" Pie--to global treats such as Anisette Cookies, Thai Coconut Soup and Borscht.

There are:

  • Beautiful photos
  • Tips and info for newbies and raw foods enthusiasts
  • Suggestions for holiday menus--including some fun surprises, like Judy's delightfully inventive Surprise Cake!

The Little e-Book of Raw Holiday Recipes spans the generations, with Judy's adaptation of a salad popular in two New Jersey diners decades ago, as well as dishes sure to charm the kids.  This e-book makes a wonderful gift, and is a great value at only $7. You can buy it here.

In addition to being an inventive chef, Judy is a raw foodie, journalist, photographer and the editor and founder of RawFoodsNewsMagazine.com. She has written for many publications, including The New York Times.

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Posted: Dec 16, 2007 10:34pm
Dec 15, 2007
Focus: Business
Action Request: Various
Location: United States
An excellent video from free range studios!
Check it out

the Story of Stuff

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Posted: Dec 15, 2007 8:00am

 

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