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Aug 5, 2008

Letter from Dr. Gerard F. Judd, Ph.D., Chemist, Researcher for 18 years, Professor of Chemistry for 33 yrs.

April 2002

Dear Government Executive and Employee:

We can all stop spending billions for American dental work and research. Let me tell you why: I have learned the real causes of dental cavities and gum infection. People, including you, will now be able to take care of their own dentistry with insignificant cost, and end with perfect teeth. Cavities and gum infections are ended!

A great amount of REPUTABLE DENTAL RESEARCH proves the following:

1. Tooth cavities will be ended simply by rinsing acids off the teeth. ACIDS ALONE EAT THE ENAMEL. THERE WOULD BE NO CAVITIES IN THE WORLD if all people rinsed acids from their teeth promptly. Just sip water, milk or other liquid while eating. Water reacts with acids.

2. Foods and drinks, other than those containing acids, have no action on tooth enamel. SUGARS HAVE NO ACTION ON THE ENAMEL.

3. Bacteria cannot damage the enamel (calcium hydroxy phosphate). There is no such thing as decay of the enamel since bacteria require carbon and hydrogen to live. Billions of human and animal remains show teeth and bones are resistant to earth-bound organisms.

4. Teeth reenamalize when clean. TO MAKE TEETH CLEAN ONE BRUSHES WITH ANY BAR SOAP. Soap washes off in just 2 rinses. What about toothpastes? Glycerine in all tooth pastes is so sticky that it takes 27 washes to get it off. Teeth brushed with any toothpaste are coated with a film and CANNOT PROPERLY REENAMELIZE.

5. Taking calcium and phosphate in the diet results in reenamelization of the teeth, but only when they are clean. Bar soap does a perfect job in cleaning the surface. The enamel thickens and becomes less sensitive. Adenosine diphosphatase furnishes phosphate to teeth.

6. Gums are disinfected by brushing with any bar soap. Not only bacteria and viruses are destroyed promptly by small amounts of soap in water, but also white flies and aphids. Gardeners: Spray 1 tsp of dishwashing soap in 1 gallon of water to kill white flies and aphids.

7. Plaque, a poorly formed crystal stuck to the bottom of the enamel, is prevented and eventually removed by brushing with bar soap. Dental procedures to get the badly formed crystals off dig holes through the enamel. These cavities catch food and cause gum infection.

8. Prevention of plaque retards gum pockets. GUM POCKETS are formed as the plaque pushes the gums away from the teeth. GUM POCKETS, from 1 to 8 mm deep, ARE ALSO FORMED BY FLUORIDE, WHICH SEVERS THE PROTEIN MOLECULES ADHERING THE GUMS TO THE TEETH. SOAP PREVENTS GINGIVITIS caused by bacteria which is lodged in the gum pockets.

9. VITAMIN C AND PHOSPHATE help knit the gums back to the teeth. Pressing against the gums with fingers forces adhesive materials from the gums onto the teeth, which helps the process. Abscesses can be offset by holding Cepacol (14% alcohol) in the mouth 5 minutes.

10. 'Receding gum' surgery will end when the GUM POCKETS cease. The very mention of the procedure, which involves transferring flesh from the roof of the mouth to the excised area of the gums, is a heinous and useless procedure which ought to pass into oblivion.

11. REMOVAL OF FLUORIDE FROM DRINKING WATER, PASTES OR GELS SAVES THE ENZYME ADENOSINE DIPHOSPHATASE so it can deliver phosphate to calcium at the tooth surface, RESULTING IN A BEAUTIFUL, SEMI-FLEXIBLE ENAMEL.

12. As stated above, THE GUMS CAN BE RECONNECTED TO THE TEETH BY TAKING VITAMIN C (ASCORBIC ACID) (1 tsp) with Arm and Hammer baking soda (1/2 tsp) in 1 inch of water, letting it fizz and then diluting to 1/2 to 1 cup with water, then drinking. The resulting SODIUM ASCORBATE is non-acid, very pure and a thousand times more soluble than vitamin C. SODIUM ASCORBATE IS MORE REACTIVE THAN ASCORBIC ACID (C) in building connective tissue and antibody structures and more effective in killing some viruses and bacteria.

13. Receding gums and plaque are ended when soap is used for brushing and VITAMIN C IS TAKEN DAILY AS DESCRIBED IN #12.

14. 30% of American youths ages 8-10 have no cavities. 100% of Ugandan youths ages 6-10 have no cavities. What does this tell us?

15. THE REASON UGANDAN YOUTHS HAVE 3 TIMES BETTER TEETH THAN AMERICAN YOUTHS IS BECAUSE they do not consume as many acid foods, have no fluoride in their drinking water, have regular meals rather than sipping acid drinks all day, have more calcium and phosphate in their diet, and have fewer dentists to 'WORK ON' their teeth.

16. DENTAL LITERATURE says 42% OF AMERICANS OVER 65 HAVE NO NATURAL TEETH while 25% OF THOSE OVER 43 HAVE NONE.

17. Dental literature says AMERICANS AGE 43 AVERAGE 32 CAVITIES, those AGE 17 HAVE 13 CAVITIES, blacks and poverty stricken (without calcium and phosphate) have twice this and the native Americans have four times this amount. The NATIVE AMERICAN PLIGHT CAN BE BLAMED ON THEIR POOR NUTRITION, EXCESSIVE FLUORIDATION AND FREE BUT IMPROPER DENTAL CARE.

18. IF FLUORIDATION WERE EFFECTIVE IN PREVENTING CAVITIES, NATIVE AMERICANS WOULD HAVE THE LEAST CAVITIES OF ANY GROUP. THEY HAVE HAD FORCED FLUORIDATION FOR APPROXIMATELY 62 YEARS.

19. Spokesmen for national groups are beginning to notice AN ALARMING RISE IN CAVITIES AMONG CHILDREN AND TEENS. Some dentists recommend DENTAL SEALANTS, especially for older teens not previously considered candidates for the treatment. But if sealants are now ordered, AREN'T DENTISTS ADMITTING NO CONFIDENCE IN THE ABILITY OF FLUORIDE TO PREVENT CAVITIES?

20. FLUORIDE in water at I part per million INCREASED TOOTH CAVITIES in four large reliable studies 7.22.45 and 10% (average 21 %). The reason far these increases has to do with the fact that adenosine diphosphatase is destroyed by fluoride and CALCIUM FLUORIDE which slips into the enamel, IS ALIEN TO THE TOOTH COMPOSITE AND MAKES THE ENAMEL WEAK, BRITTLE AND DISCOLORED.

21. THE HEALTH OF AMERICAN TEETH WILL INCREASE TO BE VERY NEARLY PERFECT if the regimen of WATER RINSING, SOAP BRUSHING AND TAKING CALCIUM, PHOSPHATE AND VITAMIN C IN THE DIET is implemented.

22. Fortunately, we now know the current 'teeth perfecting protocol' of dentistry with fluoridation is flawed. IF THE EARLY ESTIMATES OF 80% TOOTH IMPROVEMENT IN CHILDRENS' TEETH BY AGE 13 WERE TRUE, EACH AMERICAN WOULD NOW HAVE LESS THAN ONE CAVITY. That is far from true. The teeth in America are in a sorry state, AND AT THE PRESENT TIME ARE GETTING WORSE.

23. Numerous top scientists over the past 60 years have discarded the theory that fluoride helps teeth, or is a nutrient helpful to man.

24. TO AVOID FLUORIDE IS TO PREVENT MORE THAN 114 AILMENTS listed with references in a book Good Teeth Birth to Death by Gerard F. Judd, Ph.D.. These 114 MEDICAL SIDE EFFECTS extend all the way from cancer down to headaches CAUSED BY 1 PPM FLUORIDE IN THE WATER. Thirteen of these side effects are proved by a double blind study on 60 patients by 12 physicians, 1 pharmacist and 1 attorney.

25. The mechanism for destruction of enzymes by fluoride has been proven by x-ray studies. Hydrogen bonds are broken by fluoride.

26. Fluoride is the smallest negative particle on the face of the earth. Since the FLUORIDE PARTICLES ARE SO SMALL and so intensely negative, THEY CONNECT WITH THE HYDROGEN BONDS HOLDING THE ENZYME COILS IN PLACE and ruin every enzyme molecule at very low concentration, around 1-3 ppm. These enzymes are often 3,000 or more times the small size of the fluoride. The effect is ruinous.

27. To avoid fluoride is to prevent the destruction of 83 enzymes listed with references in Good Teeth, Birth to Death, by Gerard F. Judd, Ph.D.. FLUORIDE IS A SEVERE BIOLOGICAL POISON. Being intensely negative, it unlatches positive hydrogen bonds in enzymes AND proteins.

28. It is fortunate we have learned fluoride is a nerve poison. FLUORIDE CAUSES CAVITIES. There is not the slightest doubt.

29. Methylmercury formed from Amalgams in the body is deadly. It causes brain disease. Fillings made of quartzite and epoxy are a safe substitute.

30. Fluoride harms the economy by MAKING PEOPLE PURCHASE OTHER THAN CITY WATER to avoid it. It also harms the economy by making people dependent on undependable professions that know nothing about it. Ignorance about fluoride and what it does is worldwide.

31. Keep the teeth moist. Teeth that are dry 'craze' (crack). If you chew ice, teeth may crumble. Teeth do have a breaking strength.

32. LOOK IN YOUR MOUTH. Tell the dentist(s) what you want done and get several bids for examination and work. Save your fortunes.

We now know we can cancel the green light given by Harry Truman with the help of Congress TO SUBSIDIZE DENTISTRY. BILLIONS OF DOLLARS BEING WASTED in this regard (Public Law 755, June 24,1948) CAN NOW BE RETURNED TO THE TAXPAYERS.

I hope you will put this information in the hands of your Congress persons so they and we may alert the newspapers, radio and TV stations, magazines, and all other news media as well as their friends, families, and associates about this giant leap in dental technology.

I ask for your feedback on this letter and I would also like you to ask for feedback from the ones you contact. THIS IS VERY IMPORTANT!

Respectfully yours,
Gerard F. Judd, Ph.D., Professor Emeritus, Chemistry

PARTIAL CREDENTIALS OF DR JUDD — as of March, 2005 — 6615 West Lupine, Glendale AZ 85304
1. Ph.D. from Purdue University.
2. Researcher in industry: 18 yrs.
3. Prof of chemistry: 33 yrs; retired professor emeritus.
4. Fluoride laboratory studies: Linde, Purdue, Wright Field and Phoenix College, 13 yrs.
5. Author, revised: Good Teeth Birth to Death, 117 pp. July 1997.
6. Author, revised: Chemistry, Its Uses In Everyday Life, 305 pp. July 1997.
7. Author, Workbook, Self Quizzes and Laboratory Assignments for Chemistry, Its Uses In Everyday Life, July 16, 1997.
8. Author, Chemical Hygiene Plan, 89 pp., 4-23-1998.
9. Speaker, writer, radio host, bookseller, age 79, continuing as of March, 2005.
10. Fighter for truth in practical uses of chemistry.
--

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Posted: Aug 5, 2008 6:25am
Mar 18, 2008

How to select and store fruits

How to Select and Store Fruits

Apples

Selection

Apples should be firm to hard. They should also be well coloured, the skins should be tight, unbroken, and unblemished, although brown freckles or streaks are characteristic of some varieties.

Storage

Cold temperatures keep apples from ripening further after they are picked. If left at room temperature the process is speeded. If an apple is freshly picked or has been in months of cold storage, it must be kept cold or its flesh will degenerate into mushiness.

Apples can be stored in the refrigerator crisper in plastic bags. If bought in a good condition they can be kept in the refrigerator for six weeks. They should be checked often to remove any rotten apple that can spoil the rest of them.

Apricots

Selection

Apricots when mature are soft to the touch and juicy. They must be eaten as soon as possible because they spoil very easily. Apricots that still need to ripen will do so at room temperature they should be firm, plump and have an orange-gold colour. Hard fruits tingled with green will hardly ever ripe fully.

Even when not fully ripe, apricots should yield to gentle pressure and release a perfumed fragrance; their skin should be smooth and velvety. Shrivelled skin or bruisers should be avoided, although small blemishes will not change its flavour.

Storage

If apricots are not fully ripe they can be kept in a plastic bag at room temperature, away from heat or direct sunlight, for two to three days. If they are ripe, they may be stored in a plastic bag, kept in the refrigerator for a day or to at most. Apricots must not be washed until ready to eat.

Avocados

Selection

Normally avocados are available at the markets hard and unripe so they must soften at room temperature for a few days.

A good avocado is heavy, unblemished and has an unbroken skin. It should yield to gentle pressure. If fingers stay marked it means it is overripe.

Most avocado varieties stay green even when ripe others turn purple or black.

Storage

Ripe avocados will keep in the refrigerator for four to five days, but longer storage at cold temperatures will cause discoloration of the flesh and unpleasant changes in the flavour. Unripe avocados should not be kept in the refrigerator, as they will never ripen properly. Unripe fruits will soften at room temperature in three to six days; to achieve quicker ripening they can be placed in a loosely closed paper bag with a tomato.

Bananas

Selection

Bananas should be plump, firm, and bright coloured. They must be unblemished. Occasional brown spots on the skin are normal, but sunken, moist looking dark areas indicate bruises on the fruit. Their stem ends and skins must be intact: if they are split contamination may occur. Bananas bruise easily so they must be handled with care.

Storage
Bananas should be left at room temperature, but away from heat or direct sun for further ripening. They can also be stored in a plastic bag with an apple. To slow down the ripening process they can be kept in the refrigerator. The skin will turn dark but the fruit inside will remain edible. Refrigerated bananas can be kept for two weeks. Unripe bananas should never be refrigerated as their exposure to cold interrupts their ripening cycle, and even if returned to room temperature will they carry on the process.
Berries
Selection
For the best flavour, berries should be bought in season. All berries must be plump, dry, firm, well shaped and uniformly coloured. They should not have caps or stems, except for strawberries. The caps on strawberries should have a fresh and green look and the fruit bright red. Blueberries should be navy blue with a silver white bloom on their surface. Blackberries should be purple to black and must not have any white patches. Cranberries must be red and firm.

Storage
Berries are one of the most perishable fruits; they can become soft, and mushy in 24 hours. When berries are bought in boxes they must be checked as soon as possible in order to separate overripe berries for immediate consumption. The rest are better if spread on a plate or pan covered with paper towels and then wrapped with plastic. They can be kept for usually no longer than two days but storage time varies according to type.

Fresh blueberries can be kept for ten days; cranberries will manage for two weeks, while raspberries should be used within a day.

Freezing berries is a way of having this fruit all year round. Fresh cranberries can be frozen, unwashed, in freezing bags for a year. Raspberries and blackberries can be washed and drained well, spread on a recipient and freeze until solid, then transferred to a heavy plastic bag. They can be kept for ten months or a year. The same procedure for blueberries can be followed but they must not be washed before freezing.

Cherries

Selection

Gould cherries are large, glossy, plump and hard. Bruises or cuts must be carefully checked. When there are spoiled cherries in a bin they quickly start others to decay. So they must be checked carefully.

The stems should be fresh and green; cherries without stem should be avoided as they may begin to decay when the skin breaks. Darkened stems are a sign of either old age or poor storage conditions.

Storage
They should be loosely packed in order to avoid bruising. They should not be washed until serving time. They can be stored in the refrigerator for about a week, but must be checked to remove any that are bad.

Cherries can also be frozen the same way as raspberries and blackberries.

Dates

Selection
Dates are sold fresh or dried. The difference between the two is not easy to see as they have a similar aspect in both forms.

Both types are usually packed in cellophane plastic containers. The dates that are commonly available in stores are fresh or partially dried, and do not contain any preservatives.

Both fresh and dried dates should be smooth skinned, glossy and plump; they should not be broken, cracked, and dry they are slightly wrinkled. Those that smell sour or have crystallized sugar should be avoided.

Dried dates should not be rock hard.

Storage
They can be stored in the refrigerator in airtight plastic bags to avoid odours from other foods, which they absorb easily. They will hang on for eight months. Even at room temperature they can hang on for some months. Dried dates can stay in the refrigerator for up to a year.

Figs

Selection
Good figs should be plump, unbruised, have unbroken skin and a mild fragrance.

Sour smelling figs indicate spoilage. They should be just soft to the touch, but not mushy.

Dried figs give in when slightly squeezed. Moldy or sour smelling dried figs must be avoided.

Storage
To ripen slightly under ripe figs, place them on a plate at room temperature, away from sunlight and turn them frequently. Ripe fresh figs should be kept in the refrigerator. As they bruise easily it is better to put them in a shallow plate, covered with a plastic wrap. They can be stored for no longer than two days.

Dried figs can be stored at cool room temperature or in the refrigerator; they must be well wrapped after opening so that they don’t become too dry and hard. They can be kept for several months. They can also be frozen, and then thawed at room temperature.

Grapefruit

Selection

Grapefruit is only picked when fully ripe. The fruit should be round, smooth and heavy for their size.

Glossy fruits with slightly flattened ends are preferable.

Storage
Grapefruits can be left at room temperature for a week and they are juiciest when slightly warm rather than chilled. To keep them longer, they should be refrigerated in the crisper; here they can be kept for six to eight weeks. It is better to leave them at room temperature for a while before juicing or eating them.

Grapes

Selection
Grapes are thin- skinned and easily damaged, so they should be displayed in no more than two bunches deep and under refrigeration. They can be found wrapped in tissue paper, enclosed in perforated plastic bags or loose.

Normally grapes are picked ripe and once they are picked they will not ripen further.

Wrinkled, sticky or discoloured grapes should be avoided.

Storage
Grapes can be stored unwashed in the refrigerator in a plastic bag for a week. Damaged fruit must be removed in order to avoid further spoilage.

Kiwi fruit

Selection
The best kiwis are plump, fragrant and they yield to gentle pressure. Unripe fruit has a hard core and a tart astringent taste.

Kiwis that are mushy with bruisers, or wet spots are not good.

Storage
To ripen firm kiwis, place them in room temperature, but away from heat or direct sunlight for a few days. To accelerate the process they can be placed in a paper bag with an apple, pear or banana. If the fruit is ripe do not place with other fruits for it perishes quickly even if in the refrigerator. Ripe should hang on for one to two weeks.

Lemons and limes

Selection

These fruits should be firm, glossy and bright. Lemons should be bright yellow, not greenish, and limes dark green. Limes turn from green to yellow when they ripen, but the immature fruit has the best taste.

Lemons can be stored at room temperature for two weeks without refrigeration. Limes however, should be refrigerated immediately for they are more perishable.

Both can be stored in plastic bags in the refrigerator crisper and kept up to six weeks.

Mangoes

Selection
A ripe mango will yield to slight pressure when held between hands. The skin can either be yellow-orange or red, which will spread in area as the fruit ripens. Has there are several varieties and some do not change colours they can be checked for fragrance and softness.

A completely greenish grey skin mango will not ripen properly.

A perfect ripe mango will have an intense fragrance. Black speckles on the skin are normal in this fruit, but if there are many it may be a signal of flesh spoilage. A loose skin also indicates that the fruit is not good.

Storage
Under ripe mangoes can be left at room temperature for a few days to soften and sweeten. To speed ripening they may be put into a plastic bag. Ripe fruits can be kept in the refrigerator in plastic bags for a few days.

Melons

Selection

Melons do not ripen further once they are picked. This fruit is shaped symmetrically round, oval or oblong. It should be free of cracks, soft spots, or dark bruises. Ripe melons are firm, but a slight softness is a good sign.

In some melons a full fragrance is a clue to it’s maturity, but if they have been chilled the fragrance will not be noticed. Others don’t have any fragrance even when ripe.

Storage
To improve the eating quality of melons they can be left at room temperature for two to four days. This will turn the fruit softer and juicier but not sweeter as they do not ripen any more once picked.

If during this time the fruit does not reach its ripeness peak it’s because it was picked unripe and is not worth eating.

Once ripe or cut, melons should be refrigerated and used within about two days.

They should be enclosed in plastic bags to protect other products in the refrigerator from the ethylene gas that the melons free.

An uncut watermelon can be stored at room temperature if necessary. But in very hot temperatures it is advisable to refrigerate it. It takes 8 to 12 hours to chill a whole watermelon thoroughly. Cut watermelon must be tightly wrapped in plastic and refrigerated for no more than four days.

Nectarines

Selection

Ripe nectarines should yield to gentle pressure and have a sweet fragrance. Brightly coloured fruits that are firm or moderately hard will ripen in two or three days at room temperature.

Nectarines that are hard or greenish indicate that they were picked too soon and will not ripen fully.

Shrivelled skins or mushy fruit can indicate signs of decay.

Storage
Hard nectarines can ripen at room temperature for two or three days in a loosely closed paper bag, away from sunlight. Once the fruit gives slightly to gentle pressure, it’s ready to eat.

They can be kept in the refrigerator crisper for another three to five days.

Oranges

Selection

Oranges are always picked ripe.

Oranges should be firm, and heavy for their size and evenly shaped. Choose oranges that have a smooth skin rather than deeply pitted.

Storage
Oranges can be kept in the refrigerator but they can also be stored at room temperature. They do not need any wrapping for their skin protects them.

Papayas

Selection

Papayas turn from green to yellow-orange as they ripen, so you should choose fruits that are at least half yellow; the colour change begins at the bottom and moves along the stem end. Papayas that are completely green with no signs of yellow have been picked to soon and many never ripen properly.

Fully ripe papayas are three – quarters to totally yellow or yellow orange; they will give slightly when pressed gently, but should not be soft and mushy at the stem end.

The skin should be smooth and unbruised. Cut papayas should smell fragrant and sweet.

Storage
A half ripe papaya will ripen in two to four days if left at room temperature; to ripen faster it can be stored in a paper bag with a banana. After ripe they can be refrigerated in a plastic bag for a week, but they loose their delicate flavour in time, so they should be used in a day or two if possible.

Passion fruit

Selection

Choose large and heavy fruit with wrinkled skin.

Storage

If the skin is not deeply wrinkled, keep the fruit at room temperature until it is; Ripe passion fruit can be refrigerated for a few days

Peaches

Selection

Peaches do not get any sweeter after they have been harvested, though they will become softer and juicier.

Rock- hard fruit should be avoided, choose those that yield slightly to pressure. Choose fruits that are mildly fragrant.

Spots on the skin are early signs of decay.

Storage
Firm peaches can be left at room temperature for a few days to soften. They can be placed in a paper bag to speed the process. Store ripe peaches in the refrigerator crisper if you are not going to eat them within a day. They should keep up to five days.

Pears

Selection
In general, pears should look relatively unblemished and well coloured, in some varieties full colour will not develop until the fruit ripens.

Pears are always picked unripe they are usually hard and need to ripen further.

Ripe pears will give in to gentle pressure. Fruit with dark spots should be avoided.

Storage

Pears can be put to ripe at room temperature first, then refrigerated for no longer than a day or to before eating them. Cold will slow down the ripening process but will not stop it.

To speed ripening, the pears can be placed in a paper or perforated plastic bag and turned occasionally. Never store pears either in or out of the refrigerator in sealed plastic bags, the lack of oxygen will cause the fruit to spoil. Check the fruit often and refrigerate them or eat them as soon as they yield to gentle pressure.

Persimmons

Selection
Look for deeply coloured fruits, which should be reddish rather than yellowish. Choose persimmons that are glossy, well rounded, and free of cracks or bruises, with their leaf like sepals still green and firmly attached.

Storage
You can leave persimmons at room temperature in a paper bag along with an apple for quick ripening.

Ripe persimmons should be placed in a plastic bag, stored in the refrigerator, and used as soon as possible.

Pineapples

Selection

Pineapples do not ripe at home, so it is important to choose one in prime condition. Most of the traditional “secrets” in selecting this fruit are, in fact unreliable.

The fruit should be firm and plump, as well as heavy for its size, with fresh looking green leaves. Bruises or soft spots, especially at the base must be avoided. A good pineapple should be fragrant, but if the fruit is cold, the aroma may not be apparent. Pineapple with a sour or fermented smell must never be bought.

Storage
A pineapple will get somewhat softer and juicier if it is left at room temperature for a day or two before serving. After ripening it can be refrigerated for three to five days no longer for the fruit can be damaged by the cold. They can be refrigerated in a plastic bag to help conserve its moisture content.
Plums

Selection

Plums should be plump and well coloured for their variety. If the fruit yields to gentle pressure, it is ready to eat. They can be softened at home if they are fairly firm but not rock hard. They will not however, increase in sweetness. Ripe plums will be slightly soft at the stem and tip, but check for mushy spots, or breaks in the skin.

Storage
To soften hard plums, place several in a loosely closed paper bag and leave them at room temperature for a day or two; when ready, transfer them to the refrigerator. Ripe plums can be refrigerated for up to three days.

Prunes

Selection

Check if the package of prunes is tightly sealed to guarantee cleanliness and moistness. Some prunes come vacuum- packed in cans, which keep them extra moist.

Storage

Reseal an open package as tightly as possible or transfer the prunes to an airtight container. Store them in a cool dry place or in the refrigerator for up to six months.
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Posted: Mar 18, 2008 2:17am
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
Mar 11, 2008

> Cancer is not a Disease -
> It's a Survival Mechanism
> (Book Excerpt)
>  
> NaturalNews
> Friday, February 01, 2008
>  
> by: Andreas Moritz
>  
> What you are about to read may rock or even dismantle the very
> foundation of your beliefs about your body, health and healing. The
> title, 'Cancer Is Not a Disease' may be unsettling for many,
> provocative to some, but encouraging for all. This book will serve as
> a revelation for those who are sufficiently open-minded to consider
> the possibility that cancer and other debilitating illnesses are not
> actual diseases, but desperate and final attempts by the body to stay
> alive for as long as circumstances permit.
>  
> It will perhaps astound you to learn that a person who is afflicted
> with the main causes of cancer (which constitute the real illness)
> would most likely die quickly unless he actually grew cancer cells. In
> this work, I provide evidence to this effect.
>  
> I further claim that cancer will only occur after all other defense or
> healing mechanisms in the body have failed. In extreme circumstances,
> exposure to large amounts of cancer-producing agents (carcinogens) can
> bring about a collapse of the body's defenses within several weeks or
> months and allow for rapid and aggressive growth of a cancerous tumor.
> Usually, though, it takes many years, or even decades, for these
> so-called 'malignant' tumors to form.
>  
> Unfortunately, basic misconceptions or complete lack of knowledge
> about the reasons behind tumor growth have turned 'malignant' tumors
> into vicious monsters that have no other purpose but to kill us in
> retaliation for our sins or abusing the body. However, as you are
> about to find out, cancer is on our side, not against us. Unless we
> change our perception of what cancer really is, it will continue to
> resist treatment, particularly the most 'advanced' methods. If you
> have cancer, and cancer is indeed part of the body's complex survival
> responses and not a disease, as I suggest it is, you must find answers
> to the following pressing questions:
>  
> * What reasons coerce your body into developing cancer cells?
>  
> * Once you have identified these reasons, will you be able to change
> them? What determines the type and severity of cancer with which you
> are afflicted?
>  
> * If cancer is a survival mechanism, what needs to be done to prevent
> the body from taking recourse to such drastic defense measures?
>  
> * Since the body's original genetic design always favors the
> preservation of life and protection against adversities of any kind,
> why would the body permit self-destruction?
>  
> * Why do almost all cancers disappear by themselves, without medical
> intervention?
>  
> * Do radiation, chemotherapy and surgery actually cure cancer, or do
> cancer survivors heal due to other reasons, despite these radical,
> side-effect-loaded treatments?
>  
> * What roles do fear, frustration, low self-worth and repressed anger
> play in the origination and outcome of cancer?
>  
> * What is the spiritual growth lesson behind cancer?
>  
> To deal with the root causes of cancer, you must find satisfying and
> practical answers to the above questions. If you feel the inner urge
> to make sense of this life-changing event, (cancer that is), you most
> likely will recover from it. Cancer can be your greatest opportunity
> to help restore balance to all aspects of your life, but it can also
> be the harbinger of severe trauma and suffering. Either way you are
> always in control of your body.
>  
> To live in a human body, you must have access to a certain amount of
> life-sustaining energy. You may either use this inherent energy in a
> nourishing and self-sustaining or in a destructive and debilitating
> way. In case you consciously or unconsciously choose negligence or
> self-abuse over loving attention and self-respect, your body will
> likely end up having to fight for its life.
>  
> Cancer is but one of the many ways the body tries to change the way
> you see and treat yourself, including your body. This inevitably
> brings up the subject of spiritual health, which plays at least as
> important a role in cancer as physical and emotional reasons do.
>  
> Cancer appears to be a highly confusing and unpredictable disorder. It
> seems to strike the very happy and the very sad, the rich and the
> poor, the smokers and the non-smokers, the very healthy and the not so
> healthy. People from all backgrounds and occupations can have cancer.
> However, if you dare look behind the mask of its physical symptoms,
> such as the type, appearance and behavior of cancer cells, you will
> find that cancer is not as coincidental or unpredictable as it seems
> to be.
>  
> What makes 50% of the American population so prone to developing
> cancer, when the other half has no risk at all? Blaming the genes for
> that is but an excuse to cover up ignorance of the real causes.
> Besides, any good genetic researcher would tell you that such a belief
> is void of any logic and outright unscientific (as explained in the
> book).
>  
> Cancer has always been an extremely rare illness, except in
> industrialized nations during the past 40-50 years. Human genes have
> not significantly changed for thousands of years. Why would they
> change so drastically now, and suddenly decide to kill scores of
> people? The answer to this question is amazingly simple: Damaged or
> faulty genes do not kill anyone. Cancer does not kill a person
> afflicted with it! What kills a cancer patient is not the tumor, but
> the numerous reasons behind cell mutation and tumor growth. These root
> causes should be the focus of every cancer treatment, yet most
> oncologists typically ignore them. Constant conflicts, guilt and
> shame, for example, can easily paralyze the body's most basic
> functions, and lead to the growth of a cancerous tumor.
>  
> After having seen thousands of cancer patients over a period of three
> decades, I began to recognize a certain pattern of thinking, believing
> and feeling that was common to most of them. To be more specific, I
> have yet to meet a cancer patient who does not feel burdened by some
> poor self-image, unresolved conflict and worries, or past emotional
> trauma that still lingers in his/her subconscious. Cancer, the
> physical disease, cannot occur unless there is a strong undercurrent
> of emotional uneasiness and deep-seated frustration.
>  
> Cancer patients typically suffer from lack of self-respect or
> worthiness, and often have what I call an 'unfinished business' in
> their life. Cancer can actually be a way of revealing the source of
> such inner conflict. Furthermore, cancer can help them come to terms
> with such a conflict, and even heal it altogether. The way to take out
> weeds is to pull them out along with their roots. This is how we must
> treat cancer; otherwise, it may recur eventually.
>  
> The following statement is very important in the consideration of
> cancer: 'Cancer does not cause a person to be sick; it is the sickness
> of the person that causes the cancer.' To treat cancer successfully
> requires the patient to become whole again on all levels of his body,
> mind and spirit. Once the cancer causes have been properly identified,
> it will become apparent what needs to be done to achieve complete
> recovery.
>  
> It is a medical fact that every person has cancer cells in the body
> all the time. These cancer cells remain undetectable through standard
> tests until they have multiplied to several billion. When doctors
> announce to their cancer patients that the treatments they prescribed
> had successfully eliminated all cancer cells, they merely refer to
> tests that are able to identify the detectable number of cancerous
> cells. Standard cancer treatments may lower the number of cancer cells
> to an undetectable level, but this certainly cannot eradicate all
> cancer cells. As long as the causes of tumor growth remain intact,
> cancer may redevelop at any time and at any rate.
>  
> Curing cancer has little to do with getting rid of a group of
> detectable cancer cells. Treatments like chemotherapy and radiation
> are certainly capable of poisoning or burning many cancer cells, but
> they also destroy healthy cells in the bone marrow, gastrointestinal
> tract, liver, kidneys, heart, lungs, etc., which often leads to
> permanent irreparable damage of entire organs and systems in the body.
> A real cure of cancer does not occur at the expense of destroying
> other vital parts of the body.
>  
> Each year, hundreds of thousands of people who were once
> 'successfully' treated for cancer die from infections, heart attacks,
> liver failure, kidney failure and other illnesses because the cancer
> treatments generate a massive amount of inflammation and destruction
> in the organs and systems of the body. Of course, these causes of
> death are not being attributed to cancer. This statistical omission
> makes it appear we are making progress in the war against cancer.
> However, many more people are dying from the treatment of cancer than
> from cancer. A real cure or cancer is achievable only when the causes
> of excessive growth of cancer cells have been removed or stopped.
>  
> Power in the Word
>  
> Cancer is the second leading 'cause' of death for Americans. According
> to the American Cancer Society, about 1.2 million cases will be
> diagnosed with cancer in the U.S. in 2008. More than 552,000 Americans
> will die of it. Among men, the top three cancer diagnoses are expected
> to be prostate cancer (180,400 cases), lung cancer (89,500 cases), and
> colorectal cancer (63,600). The leading types of cancer among women
> are breast cancer (182,800 cases), lung cancer (74,600), and
> colorectal cancer (66,600 cases).
>  
> Cancer is not just a word, but also a statement that refers to
> abnormal or unusual behavior of cells in the body. However, in quite a
> different context, cancer is referred to as a star sign. When someone
> tells you that you are a 'cancer', are you going to tremble with fear
> of dying? It is unlikely, because your interpretation of being of the
> cancer sign does not imply that you have cancer, the illness. But if
> your doctor called you into his office and told you that you had
> cancer, you would most likely feel paralyzed, numb, terrified,
> hopeless, or all of the above.
>  
> The word 'cancer' has the potential to play a very disturbing and
> precarious role, one that is capable of delivering a death sentence.
> Being a cancer patient seems to start with the diagnosis of cancer,
> although its causes may have been there for many years prior to
> feeling ill. Within a brief moment, the word 'cancer' can turn
> someone's entire world upside down.
>  
> Who or what in this world has bestowed this simple word or statement
> with such great power that it can preside over life and death? Or does
> it really? Could it actually be that our collective, social belief
> that cancer is a killer disease, in addition to the aggressive
> treatments that follow diagnosis, are largely responsible for the
> current dramatic escalation of cancer in the Western hemisphere? Too
> far fetched, you might say! In this book, however, I will make the
> point that cancer can have no power or control over us, unless we
> unconsciously allow it to grow in response to the beliefs,
> perceptions, attitudes, thoughts, feelings we have, and the life
> choices we make.
>  
> Would we be just as afraid of cancer if we knew what caused it or at
> least understood what its underlying purpose is? Unlikely so! If truth
> were told, we would most probably do everything to remove the causes
> and, thereby, set the preconditions for the body to heal itself.
>  
> A little knowledge (which is what we call ignorance) is, in fact, a
> dangerous thing. Almost everyone, at least in the industrialized
> world, knows that drinking water from a filthy pond or polluted lake
> can cause life-threatening diarrhea, but still only few realize that
> holding on to resentment, anger and fear, or eating fast foods,
> chemical additives, and artificial sweeteners, is no less dangerous
> than drinking polluted water; it may just take a little longer to kill
> a person than tiny amoeba can.
>  
> Mistaken Judgment
>  
> We all know that if the foundation of a house is strong, the house can
> easily withstand external challenges, such as a violent storm. As we
> will see, cancer is merely an indication that there is something
> missing in our body and in life as a whole. Cancer shows that life as
> a whole (physical, mental and spiritual) stands on shaky grounds and
> is quite fragile, to say the least. It would be foolish for a gardener
> to water the withering leaves of a tree when he knows so well that the
> real problem is not where it appears to be, namely, on the symptomatic
> level (of withered leaves). By watering the roots of the plant, he
> naturally attends to the causative level, and consequently, the plant
> regenerates itself swiftly and automatically.
>  
> To the trained eye of a gardener, the symptom of withering leaves is
> not a dreadful disease. He recognizes that the dehydrated state of
> these leaves is but a direct consequence of withdrawn nourishment that
> they need in order to sustain themselves and the rest of the plant.
>  
> Although this example from nature may appear to be a simplistic
> analogy, it offers a profound understanding of very complex disease
> processes in the human body. It accurately describes one of the most
> powerful and fundamental principles controlling all life forms on the
> planet. However skilled we may have become in manipulating the
> functions of our body through the tools of allopathic medicine, this
> basic, highly evolved principle of evolution cannot be suppressed or
> violated without paying the hefty price of side-effect-riddled
> suffering and pain - physically, emotionally and spiritually.
>  
> I fervently challenge the statement that cancer is a killer disease.
> Furthermore, I will demonstrate that cancer is not a disease at all.
> Many people who received a 'terminal' cancer sentence actually defied
> the prognosis and experienced total remission.
>  
> The Need for Answers
>  
> There is no cancer that has not been survived by someone, regardless
> how far advanced it was. If even one person has succeeded in healing
> his cancer, there must be a mechanism for it, just as there is a
> mechanism for creating cancer. Every person on the planet has the
> capacity for both. If you have been diagnosed with cancer, you may not
> be able to change the diagnosis, but it is certainly in your power to
> alter the destructive consequences that it (the diagnosis) may have on
> you. The way you see the cancer and the steps you take following the
> diagnosis are some of the most powerful determinants of your future
> wellness, or the lack of it.
>  
> The indiscriminate reference to 'cancer' as being a killer disease by
> professionals and lay people alike has turned cancer into a disorder
> with tragic consequences for the majority of today's cancer patients
> and their families. Cancer has become synonymous to extraordinary
> suffering, pain and death. This is true despite the fact that 90-95
> percent of all cancers appear and disappear out of their own accord.
> There is not a day that passes without the body making millions of
> cancer cells. Some people, under severe temporary stress make more
> cancer cells than usual and form clusters of cancerous cells that
> disappear again once they feel better. Secretions of the DNA's
> anticancer drug, Interleukin II, drop under physical and mental duress
> and increase again when relaxed and joyful. Thus, most cancers vanish
> without any form of medical intervention and without causing any real
> harm.
>  
> Right at this moment, there are millions of people walking around with
> cancers in their body without having a clue that they have them.
> Likewise, there are millions of people who heal their cancers without
> even knowing it. Overall, there are many more spontaneous remissions
> of cancer than there are diagnosed and treated cancers.
>  
> The truth is, relatively few cancers actually become 'terminal.'
> However, once diagnosed, the vast majority of all cancers are never
> even given a chance to disappear on their own. They are promptly
> targeted with an arsenal of deadly weapons of cell destruction such as
> chemotherapy drugs, radiation and the surgical knife. The problem with
> cancer patients is that, terrified by the diagnosis, they submit their
> bodies to all these cut/burn/poison procedures that, more likely than
> not, lead them to the day of final sentencing, 'We have to tell you
> with our deepest regret there is nothing more that can be done to help
> you.'
>  
> The most pressing question is not how advanced or dangerous a cancer
> is, but what we need to do to not end up dying from it. Why do some
> people go through cancer as if it were the flu? Are they just lucky or
> is there a mechanism at work that triggers the healing? In other
> words, what is that element that prevents the body from healing cancer
> naturally, or what is that hidden element that makes cancer so
> dangerous, if it is dangerous at all?
>  
> The answers to all these queries lie with the response of the person
> who has the cancer, and not with the degree of 'viciousness' or
> advanced stage it appears to have progressed to. Do you believe that
> cancer is a disease? You will most likely answer with a 'yes,' given
> the 'informed' opinion that the medical industry and mass media have
> fed to the masses for many decades. Yet, the most pressing yet rarely
> asked question remains: 'Why do you think cancer is a disease?' You
> may say: 'Because I know cancer kills people every day.' I would
> question you further: 'How do you know that it is the cancer that
> kills people?' You would probably argue that most people who have
> cancer die, so obviously it must be the cancer that kills them.
> Besides, you may reason, all the expert doctors tell us so.
>  
> Let me raise another question, a rather strange one: 'How do you know
> for sure that you are the daughter/son of your father and not of
> another man?' Is it because your mother told you so? What makes you
> think that your mother told you the truth? Probably because you
> believe her; and you have no reason not to. After all, she is your
> mother, and mothers do not lie about these things. Or do they?
> Although you will never really know that the person you believe to be
> your father is, in fact, your father, you nevertheless have turned
> what you subjectively believe into something that you just 'know,'
> into an irrefutable truth.
>  
> Although there is no scientific proof whatsoever that cancer is a
> disease (versus a survival mechanism), most people will insist that it
> is a disease because this is what they were told to believe. Yet their
> belief is only hearsay information based on other people's opinions.
> These other people heard it from someone else. Eventually, the 'truth'
> of cancer being a disease can be traced to some doctors who expressed
> their subjective feelings or beliefs about what they observed and
> wrote about in some review articles or medical reports. Other doctors
> agreed with their opinion, and before long, it became a
> 'well-established' fact that cancer is a vicious illness that somehow
> gets hold of people in order to kill them. However, the truth of the
> matter may be quite different.
>  
> Wisdom of Cancer Cells
>  
> Cancer cells are not part of a malicious disease process. When cancer
> cells spread (metastasize) throughout the body, it is not their
> purpose or goal to disrupt the body's vitals functions, infect healthy
> cells and obliterate their host (the body). Self-destruction is not
> the theme of any cell unless, of course, it is old and worn-out and
> ready to be turned-over and replaced. Cancer cells, like all other
> cells, know that if the body dies, they will die as well. Just because
> some people assume that cancer cells are there to destroy the body
> does not mean cancer cells have such a purpose or ability.
>  
> A cancerous tumor is neither the cause of progressive destruction nor
> does it actually lead to the death of the body. There is nothing in a
> cancer cell that has even remotely the ability to kill anything. What
> eventually leads to the demise of an organ or the entire body is the
> wasting away of cell tissue resulting from continued deprivation of
> nutrients and life force. The drastic reduction or shutdown of vital
> nutrient supplies to the cells of an organ is not primarily a
> consequence of a cancerous tumor, but actually its biggest cause.
>  
> By definition, a cancer cell is a normal, healthy cell that has
> undergone genetic mutation to the point that it can live in an
> anaerobic surrounding (an environment where oxygen is not available).
> In other words, if you deprive a group of cells of vital oxygen (their
> primary source of energy), some of them will die, but others will
> manage to alter their genetic software program and mutate in a most
> ingenious way: the cells will be able to live without oxygen and
> derive some of their energy needs from such things as cellular
> metabolic waste products.
>  
> It may be easier to understand the cancer cells phenomenon when
> comparing it with the behavior of common microorganisms. Bacteria, for
> example, are divided into two main groups, aerobic and anaerobic,
> meaning, those that need to use oxygen and those that can live without
> it. This is important to understand since we have more bacteria in our
> body than we have cells. Aerobic bacteria thrive in an oxygenated
> environment. They are responsible for helping us with the digestion of
> food and manufacturing of important nutrients, such as B-vitamins.
> Anaerobic bacteria, on the other hand, can appear and thrive in an
> environment where oxygen does not reach. They break down waste
> materials, toxic deposits and dead, worn-out cells.
>  
> The body sees the cancer as being such an important defense mechanism
> that it even causes the growth of new blood vessels to guarantee the
> much-needed supply of glucose and, therefore, survival and spreading
> of the cancer cells. It knows that cancer cells do not cause but,
> prevent death; at least for a while, until the wasting away of an
> organ leads to the demise of the entire organism. If the trigger
> mechanisms for cancer (causal factors) are properly taken care of,
> such an outcome can be avoided.
>  
> It is commonly believed that our immune system protects us against
> cancer. However, this is only partially true. On the one hand, the
> immune system readily destroys the millions of cancer cells that a
> healthy human body produces as part of the daily turnover of 30
> billion cells. On the other hand, the immune system takes no action to
> eradicate cancer cells that develop in response to a build up of
> toxins, congestion and emotional stress.
>  
> Cancers and all other tissues in the body are larded with
> cancer-killing white cells, such as T-cells. In the case of kidney
> cancer and melanomas, for example, white cells make up 50 per cent of
> the mass of the cancers. Since these T-cells easily recognize foreign
> or mutated cell tissue such as cancer cells, you would expect these
> immune cells to attack cancer cells right away. However, the immune
> system allows cancer cells to recruit it to actually increase and
> spread the cancer to other parts of the body. Cancer cells produce
> specific proteins that tell the immune cells to leave them alone and
> help them to grow
>  
> Why would the immune system want to collaborate with cancer cells to
> make more or larger tumors? Because cancer is a survival mechanism,
> not a disease. The body uses the cancer to keep deadly carcinogenic
> substances and caustic metabolic waste matter away from the lymph and
> blood and, therefore, from the heart, brain and other vital organs.
> Killing off cancer cells would in fact jeopardize its survival.
> Cleansing the body of accumulated toxins and waste products through
> the various cleansing methods advocated in my book Timeless Secrets of
> Health and Rejuvenation (www.ener-chi.com) removes the need for
> cancer.
>  
> Cancer is not a disease; it is the final and most desperate survival
> mechanism the body has at its disposal. It only takes control of the
> body when all other measures of self-preservation have failed. To
> truly heal cancer and what it represents in a person's life we must
> come to the understanding that the reason the body allows some of its
> cells to grow in abnormal ways is in its best interest and not an
> indication that it is about to destroy itself. Cancer is a healing
> attempt by the body for the body. Blocking this healing attempt can
> destroy the body. Supporting the body in its healing efforts can save
> it.
>  
> Andreas Moritz's book, Cancer is not a Disease - It's a Survival
> Mechanism,
> explains the root causes of cancer and how to eliminate them for good.
> Available through www.amazon.com or www.ener-chi.com.
>  
> About the author
> Andreas Moritz is a medical intuitive; a practitioner of Ayurveda,
> iridology, shiatsu, and vibrational medicine; a writer; and an artist.
> He is the author of The Amazing Liver and Gallbladder Flush, Timeless
> Secrets of Health and Rejuvenation, Lifting the Veil of Duality,
> Cancer Is Not a Disease, It's Time to Come Alive, Heart Disease No
> More, Diabetes No More, Simple Steps to Total Health, Diabetes -- No
> More, Ending the AIDS Myth and Heal Yourself with Sunlight. For more
> information, visit the author's website (www.ener-chi.com).
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Posted: Mar 11, 2008 8:47am
Feb 19, 2008
hey! i just joined this contest, the topic is "movement". That'd be rea&lly awesome if you took the time to vote for me
i'm sorry it's in french, anyway, here's the link
http://www.missnumerique.com/concours-photo/?id=5607

thanks a lot for your help!
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Posted: Feb 19, 2008 3:16am
Jan 28, 2008

By Annie B. Bond, author of Better Basics for the Home (Three Rivers Press, 1999).

One of the first questions out of reporters' mouths when they call me is how a consumer can tell what is a truly green product and what isn't? Not easily, especially now that mainstream companies such as Clorox are jumping into the fray with their Green Works line. Why not play it safe with these four best basic formulas that always work?

SIMPLE SOLUTION:  When it comes down to it, do-it-yourself non-toxic cleaning using tried-and-true kitchen cupboard ingredients is still the best green practice. Simple, successful, non-toxic and natural. Here are four great formulas that will never fail you:

Soft Scrub
This superstar formula is as good for cleaning the bathtub as it is for stainless steel appliances and shower stalls.

1/2 cup baking soda
Enough liquid soap or detergent to make a frosting-like consistency
5 drops antibacterial essential oil such as lavender, tea tree oil, or rosemary (optional)

Pour the baking soda in a bowl; slowly pour in the liquid soap or detergent, stirring all the while, until the consistency reaches that of frosting. Scoop the creamy mixture onto a sponge, wash the surface, and rinse.

Window Cleaner
Nothing works as well as this formula for windows, so why look further? Besides, once it is made you can double it up as a great degreaser, especially handy in the kitchen.

1/4 cup vinegar (distilled, white, 5%)
1/2 teaspoon liquid soap or detergent
2 cups of water

Combine in a spray bottle. Shake to blend.

All-Purpose Cleaner
Here you meet the wonders of washing soda (commonly found in the laundry section of the supermarket), and its super heavy-duty alkaline cleaning power.

1/2 teaspoon washing soda
A dab of liquid soap
2 cups hot tap water

Combine the ingredients in a spray bottle and shake until the washing soda has dissolved. Apply and wipe off with a sponge or rag.

Deodorizer, Toilet Bowl Cleaner
Vinegar is astonishing as an acidic cleaning powerhouse. Heinz references studies that say vinegar kills 99 percent of bacteria, 82 percent of old, and 80 percent of germs.

5 percent straight white distilled vinegar

Pour the vinegar into a spray bottle, and spray directly onto areas to be cleaned or deodorized. Don't rinse!

For more information, read The Five Basics for Non-Toxic Cleaning.

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Posted: Jan 28, 2008 4:52am
Jan 28, 2008

What's the most you would pay for a bottle of water? Two dollars? Maybe $4 at a concert? How about $55?
bling h20
Photo courtesy Marsaili McGrath/Getty Images
 
Bling H20 -- the new (expensive) bottled water
Believe it or not, there is such a thing as a bottle of water that costs $55. Kevin Boyd, a writer and producer from Hollywood, has developed a "luxury" bottled water called Bling H2O that costs an average of $55. Depending on the size, prices can range anywhere from $25 to as much as $75. What's so special about Bling H2O that makes it so expensive? Is the water treated differently than the bottled water you buy at the gas station? Does it at least come with vitamins?
Unfortunately, you won't find any vitamins in Bling H2O. The water inside, however, does receive more treatment than what's inside an average $2 plastic bottle. According to Bling H2O's Web site, the water is bottled from natural springs in Dandridge, Tenn. The company claims to use a "nine step purification process that includes ozone, ultraviolet and microfiltration." This sounds nice, but still -- does that really make it worth $55?
Take one look at the bottle itself -- it can answer any of your questions about cost. True to its trendy name, a bottle of Bling H2O is much more than a plastic container to hold mere water. The bottles are available in limited-edition frosted glasses and covered with Swarovski crystals. Even Bling H2O's Web site admits that the product is as much about image as it is taste. The company originally handed out the water only to actors and athletes -- celebrities such as Jamie Foxx and Ben Stiller have been spotted showing off shiny bottles, and Paris Hilton allegedly feeds the water to her dog. Now, the water is available to the public and showing up in fancy New York restaurants. The makers of Bling H2O also market the bottle as reusable and refillable -- you can flaunt it around town and show how trendy and environmentally friendly you are. 
Bling Taste Test
Blind taste tests in New York City put Bling H2O up against regular bottled water and Manhattan tap water. The reactions proved to be inconsistent and unpredictable -- most people proclaimed Manhattan tap water as the best-tasting, while Bling H2O was believed to be simple tap water. Watch this amusing video of the taste test from NPR.
Even wi­thout the cost that comes from the decorative bottle and its associated brand, Bling H20 would still be expensive.
 
Bottled Water Cost

If you got rid of the fancy Bling H2O bottle and lowered the price, would it still be worth it? What about the "regular" plastic bottles of water you find in the store? Are they even worth $2?
Bottled water has become so popular that 41 billion gallons are consumed every year around the world. Many people consider it safe and convenient. Over the past few years, however, many bottled water companies labeling their product as "purified" or "natural spring water" have confessed to filling their products with simple tap water. In July 2007, for instance, Pepsi admitted to filling bottles of Aquafina with public water, even though the packaging suggests the water comes from natural springs [source: Environmental Working Group]. Recent studies have concluded that bottled water is no safer than tap water, and the costs of producing the drink and its effect on the environment have caused some alarm [source: National Geographic News].
recycling plastic bottled water
Photo courtesy Justin Sullivan/Getty Images
Critics point out the resources and waste that are
byproducts of bottled water.
To understand how expensive regular bottled water is, let's compare it with gasoline. With the price of oil rising, we typically think of gasoline as very expensive. On the other hand, some of us will barely blink an eye at picking up a few bottles of water from the same gas station. Here are the numbers:
A gallon of gas costs around $3. If we assume a one-liter bottle of water from the store costs about $2.50, a gallon of the same bottled water should cost about $10. Water, life's most necessary substance, costs about three times more than gasoline when it comes in a plastic bottle. If you wanted to fill up a car's 15-gallon tank with gasoline, it would cost you about $45. If you wanted to fill up that same 15-gallon tank with bottled water, it would cost you $150 [source: National Geographic News].
Tap water, on the other hand, costs a fraction of the price of bottled water. The same $2 you spend on a liter of bottled water will get you about 1,000 gallons of tap water [source: EPA].
So, even though it's cheaper than Bling H20, bottled water is still expensive. Next, we'll take a look at some of the other products on the market that seem to cost more than they're worth.

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Posted: Jan 28, 2008 4:46am
Jan 28, 2008

What's the most you would pay for a bottle of water? Two dollars? Maybe $4 at a concert? How about $55?
bling h20
Photo courtesy Marsaili McGrath/Getty Images
 
Bling H20 -- the new (expensive) bottled water
Believe it or not, there is such a thing as a bottle of water that costs $55. Kevin Boyd, a writer and producer from Hollywood, has developed a "luxury" bottled water called Bling H2O that costs an average of $55. Depending on the size, prices can range anywhere from $25 to as much as $75. What's so special about Bling H2O that makes it so expensive? Is the water treated differently than the bottled water you buy at the gas station? Does it at least come with vitamins?
Unfortunately, you won't find any vitamins in Bling H2O. The water inside, however, does receive more treatment than what's inside an average $2 plastic bottle. According to Bling H2O's Web site, the water is bottled from natural springs in Dandridge, Tenn. The company claims to use a "nine step purification process that includes ozone, ultraviolet and microfiltration." This sounds nice, but still -- does that really make it worth $55?
Take one look at the bottle itself -- it can answer any of your questions about cost. True to its trendy name, a bottle of Bling H2O is much more than a plastic container to hold mere water. The bottles are available in limited-edition frosted glasses and covered with Swarovski crystals. Even Bling H2O's Web site admits that the product is as much about image as it is taste. The company originally handed out the water only to actors and athletes -- celebrities such as Jamie Foxx and Ben Stiller have been spotted showing off shiny bottles, and Paris Hilton allegedly feeds the water to her dog. Now, the water is available to the public and showing up in fancy New York restaurants. The makers of Bling H2O also market the bottle as reusable and refillable -- you can flaunt it around town and show how trendy and environmentally friendly you are. 
Bling Taste Test
Blind taste tests in New York City put Bling H2O up against regular bottled water and Manhattan tap water. The reactions proved to be inconsistent and unpredictable -- most people proclaimed Manhattan tap water as the best-tasting, while Bling H2O was believed to be simple tap water. Watch this amusing video of the taste test from NPR.
Even wi­thout the cost that comes from the decorative bottle and its associated brand, Bling H20 would still be expensive.
 
Bottled Water Cost

If you got rid of the fancy Bling H2O bottle and lowered the price, would it still be worth it? What about the "regular" plastic bottles of water you find in the store? Are they even worth $2?
Bottled water has become so popular that 41 billion gallons are consumed every year around the world. Many people consider it safe and convenient. Over the past few years, however, many bottled water companies labeling their product as "purified" or "natural spring water" have confessed to filling their products with simple tap water. In July 2007, for instance, Pepsi admitted to filling bottles of Aquafina with public water, even though the packaging suggests the water comes from natural springs [source: Environmental Working Group]. Recent studies have concluded that bottled water is no safer than tap water, and the costs of producing the drink and its effect on the environment have caused some alarm [source: National Geographic News].
recycling plastic bottled water
Photo courtesy Justin Sullivan/Getty Images
Critics point out the resources and waste that are
byproducts of bottled water.
To understand how expensive regular bottled water is, let's compare it with gasoline. With the price of oil rising, we typically think of gasoline as very expensive. On the other hand, some of us will barely blink an eye at picking up a few bottles of water from the same gas station. Here are the numbers:
A gallon of gas costs around $3. If we assume a one-liter bottle of water from the store costs about $2.50, a gallon of the same bottled water should cost about $10. Water, life's most necessary substance, costs about three times more than gasoline when it comes in a plastic bottle. If you wanted to fill up a car's 15-gallon tank with gasoline, it would cost you about $45. If you wanted to fill up that same 15-gallon tank with bottled water, it would cost you $150 [source: National Geographic News].
Tap water, on the other hand, costs a fraction of the price of bottled water. The same $2 you spend on a liter of bottled water will get you about 1,000 gallons of tap water [source: EPA].
So, even though it's cheaper than Bling H20, bottled water is still expensive. Next, we'll take a look at some of the other products on the market that seem to cost more than they're worth.

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Posted: Jan 28, 2008 4:43am
Jan 27, 2008
Subject:  GrandSpace co-housing seeks raw food residents and event producers

Mission:  GrandSpace is an urban residence and event center for the exploration of holistic health, art, spirit, and sustainable community.
Purpose:  GrandSpace is a sanctuary for courageous self-expression that models a new paradigm of community.  GrandSpace networks a community of communities, linking together a global family.
Vision:  GrandSpace is a self-sustaining intentional community of environmentally conscious artists, healers and educators whose cottage industry is holistic health services, events and programs. GrandSpace is a progressive, member-run community center that integrates the best qualities of an ashram, school, church, neighborhood center, recovery program, health club, nightclub, transition home, restaurant, temple, art studio, theater, music hall, wellness center and more.

GrandSpace programs are catered with raw foods.


GrandSpace has a few possible living spaces available ranging from $330-950.

A $330 sublet is available Feb.
We will have one large shanty downstairs (12 by 15), or it will be divided in two. $950 for one, $475 each for two, Mar. 1st.

Gayle seeks a quite female to share her large room that has tall room dividers- a step up from Shanty Town in terms of privacy. $550 Mar. 1st.

If you wish to apply, write an essay to the residents and state which events you will be attending, so we can meet you. (Join the mailing list or view the calendar via the links given below.)

We are currently accepting applications to live at GrandSpace, a communal residence and event space for the exploration of holistic health, art, spirit and sustainable community. To apply, send a brief explanation of why and when you want to live at GrandSpace and what you have to offer the community. Please mention any communal living experience you may have.

We are looking for extraordinary people who have a passion for our mission. We are an eclectic group of artists and workers. We are men and women, straight and gay, ages 23 - 60. Healers, bodyworkers, artists, teachers, and dancers might be very happy here, however, we've had all kinds of people come here and get value out of the experience, as well as leave their indelible mark on the place. Preference is given to those who wish to design an internship offering for the duration of their stay. (i.e. raw food catering, permaculture design, web development, construction consulting, facility maintenance, event production.)

Our residential section, on two floors of an old industrial building, has 10 bedrooms currently housing about 19 residents. We share a big beautiful kitchen with 5 frig's and a 3-bay sink, black granite shower room w/ big bathtub and 2 shower stalls (very communal & not for shy folks), laundry room, a 2500 sq.ft. living room with sprung wood dance floor and piano, a home theater with wall projector TV and Cablevision, Optimum Online, WiFi and a huge roof garden that belongs only to us. The only other tenant in the building is a stuffed toy factory, only open during the day. (Sounds like something out of a movie, doesn't it?) We all have required house cleaning jobs, committee participation, and we have house meetings once every month. We sometimes get together for meals, meditation, or parties.

GrandSpace is a magical place. Built on a vortex of energy, it has a very positive and powerful vibe. Spirit has brought us here to doimportant healing work. In less than four years, thousands of people have come here for tribal dance parties, raw food and fasting workshops, healing circles, Green Party meetings, baby showers, musical performances, social and political benefits, networking groups, erotic adventures and shamanic journeys. Residents have the opportunity to take on leadership roles here, produce events and cater raw food.

To see pictures and learn more, visit www.GrandSpace.com

Click here to subscribe to our mailing list to learn about monthly events and residence opportunities: http://cmpgnr.com/r.html?c=1087881&r=1087043&t=988408269&l=7&g=0&f=-1


Events held by residents and members at GrandSpace:


http://www.google.com/calendar/render?cid=2en5faqbted6bc4i2pqf4cpkts%40group.calendar.google.com

 Events of interest to the GrandSpace community held at various locations:
(Add community events you feel GrandSpace should promote to this calendar by sending a guest invitation from your Google calendar to grandspaceevents@gmail.com)



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Posted: Jan 27, 2008 9:39pm
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

 

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