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Higher Coffee Consumption Associated With Lower Liver Cancer Risk

Drinking Four Or More Cups Of Coffee A Day May Help Prevent Gout

Sugary Cola Drinks Linked to Higher Risk of Gestational Diabetes

Sugary Soft Drinks Linked To Increased Risk Of Gout In Men

TGA moves to legislate food as medicine

Liquid Garlic Supplement Remedy

Higher Coffee Consumption Associated With Lower Liver Cancer Risk

ScienceDaily (June 27, 2008) — A new large, prospective population-based study confirms an inverse relationship between coffee consumption and liver cancer risk. The study also found that higher levels of gamma-glutamyltransferase (GGT) in the blood were associated with an increased risk of developing the disease.--Researchers led by Gang Hu at the University of Helsinki set out to examine the associations between coffee consumption and serum GGT with the risk of liver cancer in a large prospective cohort. Residents of Finland drink more coffee per capita than the Japanese, Americans, Italians, and other Europeans, so Hu and colleagues studied 60,323 Finnish participants ages 25 to 74 who were cancer-free at baseline. The Finns were included in seven independent cross-sectional population surveys conducted between 1972 and 2002 and followed up through June 2006.---The participants completed a mail-in questionnaire about their medical history, socioeconomic factors and dietary and lifestyle habits. For a subset of participants, clinical data was available, including serum levels of GGT. Data on subsequent cancer diagnoses was collected from the country-wide Finnish Cancer Registry.--Based on their answers to the question: “How many cups of coffee do you drink daily?” the participants were divided into five categories: 0-1 cup, 2-3 cups, 4-5 cups, 6-7 cups, and 8 or more cups per day. After a median follow-up period of 19.3 years, 128 participants were diagnosed with liver cancer.---The researchers noted a significant inverse association between coffee drinking and the risk of primary liver cancer. They found that the multivariable hazards ratio of liver cancer dropped for each group that drank more coffee. It fell from 1.00, to .66, to .44, to .38 to .32 respectively. “The biological mechanisms behind the association of coffee consumption with the risk of liver cancer are not known,” the authors point out.--They also found that high levels of serum GGT were associated with an increased risk of liver cancer. The hazard ratio of liver cancer for the highest vs. lowest quartile of serum GGT was 3.13. “Nevertheless,” they report, “the inverse association between coffee consumption and the risk of liver cancer was consistent in the subjects at any level of serum GGT.”--An accompanying editorial by Carlo La Vecchia of Milan says that Hu’s new study solidly confirms the inverse relationship between coffee drinking and liver cancer risk, though we still don’t know if it is causal. “Furthermore, the study by Hu et al. provides original and important quantitative evidence that the levels of GGT are related to subsequent incidence of liver cancer, with an overall relative risk of 2.3,” he says.---La Vecchia notes, however, that, “It remains difficult, however, to translate the inverse relation between coffee drinking and liver cancer risk observed in epidemiological studies into potential implications for prevention of liver cancer by increasing coffee consumption.”

Story Source:--Adapted from materials provided by Wiley-Blackwell.

Journal Reference:--Hu et al. Joint effects of coffee consumption and serum gamma‐glutamyltransferase on the risk of liver cancer. Hepatology, 2008; 48 (1): 129 DOI: 10.1002/hep.22320

 Drinking Four Or More Cups Of Coffee A Day May Help Prevent Gout

ScienceDaily (May 25, 2007) — Coffee is a habit for more than 50 percent of Americans, who drink, on average, 2 cups per day. This widely consumed beverage is regularly investigated and debated for its impact on health conditions from breast cancer to heart disease. Among its complex effects on the body, coffee or its components have been linked to lower insulin and uric acid levels on a short-term basis or cross-sectionally. These and other mechanisms suggest that coffee consumption may affect the risk of gout, the most prevalent inflammatory arthritis in adult males. --To examine how coffee consumption might aggravate or protect against this common and excruciatingly painful condition, researchers at the Arthritis Research Centre of Canada, University of British Columbia in Canada, Brigham and Women's Hospital, Harvard Medical School, and Harvard School of Public Health in Boston conducted a prospective study on 45,869 men over age 40 with no history of gout at baseline. Over 12 years of follow-up, Hyon K. Choi, MD, DrPH, and his associates evaluated the relationship between the intake of coffee and the incidence of gout in this high risk population. Their findings provide compelling evidence that drinking 4 or more cups of coffee a day dramatically reduces the risk of gout for men. --Subjects were drawn from an ongoing study of some 50,000 male health professionals, 91 percent white, who were between 40 and 75 years of age in 1986 when the project was initiated. To assess coffee and total caffeine intake, Dr. Choi and his team used a food-frequency questionnaire, updated every 4 years. Participants chose from 9 frequency responses -- ranging from never to 2 to 4 cups per week to 6 or more per day -- to record their average consumption of coffee, decaffeinated coffee, tea, and other caffeine-containing comestibles, such as cola and chocolate. --Through another questionnaire, the researchers documented 757 newly diagnosed cases meeting the American College of Rheumatology criteria for gout during the follow-up period. Then, they determined the relative risk of incident gout for long-term coffee drinkers divided into 4 groups -- less than 1 cup per day, 1 to 3 cups per day, 4 to 5 cups per day, and 6 or more cups per day -- as well as for regular drinkers of decaffeinated coffee, tea, and other caffeinated beverages. They also evaluated the impact of other risk factors for gout -- body mass index, history of hypertension, alcohol use, and a diet high in red meat and high-fat dairy foods among them -- on the association between coffee consumption and gout among the study participants. --Most significantly, the data revealed that the risk for developing gout decreased with increasing coffee consumption. The risk of gout was 40 percent lower for men who drank 4 to 5 cups a day and 59 percent lower for men who drank 6 or more cups a day than for men who never drank coffee. There was also a modest inverse association with decaffeinated coffee consumption. These findings were independent of all other risk factors for gout. Tea drinking and total caffeine intake were both shown to have no effect on the incidence of gout among the subjects. On the mechanism of these findings, Dr. Choi speculates that components of coffee other than caffeine may be responsible for the beverage's gout-prevention benefits. Among the possibilities, coffee contains the phenol chlorogenic acid, a strong antioxidant.--While not prescribing 4 or more cups a day, this study can help individuals make an informed choice regarding coffee consumption. "Our findings are most directly generalizable to men age 40 years and older, the most gout-prevalent population, with no history of gout," Dr. Choi notes. "Given the potential influence of female hormones on the risk of gout in women and an increased role of dietary impact on uric acid levels among patients with existing gout, prospective studies of these populations would be valuable." ---Article: "Coffee Consumption and Risk of Incident Gout in Men: A Prospective Study," Hyon K. Choi, Walter Willett, and Gary Curhan, Arthritis & Rheumatism, June 2007; (DOI: 10.1002/art.22712).

Story Source:--Adapted from materials provided by John Wiley & Sons, Inc

Tidbit-- Chlorogenic acid and caffeic acid are absorbed in humans.----Olthof MR, Hollman PC, Katan MB.

Division of Human Nutrition and Epidemiology, Wageningen University, 6700 EV Wageningen, The Netherlands. margreet. olthof@staff.nutepi.wau.nl--Chlorogenic acid, an ester of caffeic acid and quinic acid, is a major phenolic compound in coffee; daily intake in coffee drinkers is 0.5-1 g. Chlorogenic acid and caffeic acid are antioxidants in vitro and might therefore contribute to the prevention of cardiovascular disease. However, data on the absorption of chlorogenic acid and caffeic acid in humans are lacking. We determined the absorption of chlorogenic acid and caffeic acid in a cross-over study with 4 female and 3 male healthy ileostomy subjects. In such subjects, degradation by the colonic microflora is minimal and absorption can be calculated as the amount ingested minus the amount excreted in ileostomy effluent. The ileostomy subjects ingested 2.8 mmol chlorogenic acid and 2.8 mmol caffeic acid on separate days in random order and subsequently collected ileostomy fluid and urine for 24 h. Absorption of chlorogenic acid was 33 +/- 17% (mean +/- SD) and of caffeic acid 95 +/- 4%. Traces of the ingested chlorogenic acid and 11% of the ingested caffeic acid were excreted in urine. Thus, one third of chlorogenic acid and almost all of the caffeic acid were absorbed in the small intestine of humans. This implies that part of chlorogenic acid from foods will enter into the blood circulation, but most will reach the colon.PMID: 11208940 [PubMed - indexed for MEDLINE]

Tidbit-- Roasted Coffees High in Lipophilic Antioxidants and Chlorogenic Acid Lactones Are More Neuroprotective than Green Coffees.

Chu YF, Brown PH, Lyle BJ, Chen Y, Black RM, Williams CE, Lin YC, Hsu CW, Cheng IH.

Kraft Foods Research & Nutrition, 801 Waukegan Road, Glenview, Illinois 60025.

Oxidative stress is involved in many neurodegenerative processes leading to age-related cognitive decline. Coffee, a widely consumed beverage, is rich in many bioactive components, including polyphenols with antioxidant potential. In this study, regular and decaffeinated samples of both roasted and green coffee all showed high hydrophilic antioxidant activity in vitro, whereas lipophilic antioxidant activities were on average 30-fold higher in roasted than in green coffee samples. In primary neuronal cell culture, pretreatment with green and roasted coffees (regular and decaffeinated) protected against subsequent H(2)O(2) =( Peroxide )-induced oxidative stress and improved neuronal cell survival (green coffees increased neuron survival by 78%, compared to 203% by roasted coffees). All coffee extracts inhibited ERK1/2 activation, indicating a potential attenuating effect in stress-induced neuronal cell death. Interestingly, only roasted coffee extracts inhibited JNK activation, evidencing a distinctive neuroprotective benefit. Analysis of coffee phenolic compounds revealed that roasted coffees contained high levels of chlorogenic acid lactones (CGLs); a significant correlation between CGLs and neuroprotective efficacy was observed (R(2) = 0.98). In conclusion, this study showed that roasted coffees are high in lipophilic antioxidants and CGLs, can protect neuronal cells against oxidative stress, and may do so by modulation of the ERK1/2 and JNK signaling pathways

Sugary Cola Drinks Linked to Higher Risk of Gestational Diabetes

ScienceDaily (Dec. 1, 2009) — Researchers from LSU Health Sciences Center New Orleans School of Public Health, Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD), Harvard School of Public Health, Brigham and Women's Hospital, and Harvard Medical School, have found for the first time that drinking more than 5 servings of sugar- sweetened cola a week prior to pregnancy appears to significantly elevate the risk of developing diabetes during pregnancy. --Liwei Chen, MD, PhD, Assistant Professor of Epidemiology at LSU Health Sciences Center New Orleans School of Public Health, is the lead author of the paper that will be published in the December 2009 issue of Diabetes Care.---The research team studied a group of 13,475 women from the Nurses' Health Study II. During 10 years of follow-up, 860 incident GDM cases were identified. After adjustment for known risk factors for GDM including age, family history of diabetes, parity, physical activity, smoking status, sugar-sweetened beverage intake, alcohol intake, prepregnancy BMI, and Western dietary pattern, intake of sugar-sweetened cola was positively associated with the risk of GDM. No significant association was found for other sugar-sweetened beverages or diet beverages.---"Compared with women who consumed less than 1 serving per month, those who consumed more than 5 servings per week of sugar-sweetened cola had a 22% greater GDM risk," notes Dr. Chen.--Gestational diabetes mellitus (GDM), defined as glucose intolerance beginning during pregnancy, is one of the most common pregnancy complications. Women with GDM are at increased risk for complications and illness during pregnancy and delivery, as well as post-pregnancy type 2 diabetes. Children of mothers with GDM are at increased risk for obesity, glucose intolerance, and early onset diabetes.--Although the underlying mechanism remains unclear, available evidence suggests that the main defect in the development of GDM is relatively diminished insulin secretion coupled with pregnancy-induced insulin resistance. The researchers discuss a number of explanations of their findings. Consuming a large amount of sugar-sweetened beverages could contribute to a high glycemic load (GL) by providing a large amount of rapidly absorbable sugars. High-GL foods induce a greater plasma glucose response after eating which can result in insulin resistance and impaired beta cell function. (Pancreatic beta cells make insulin.) In addition, higher sugar intake itself may lead to impaired pancreatic cell function.--"We don't know why significant association was only found in sugar-sweetened cola, but not other types of sugar-sweetened beverages -- fruit drinks, other soft drinks, etc.," says Dr. Chen. "One of the explanations could be the tremendous popularity of cola in the US."--Previous studies in children and adults have shown that regular consumption of sugary drinks is associated with excess caloric intake, greater weight gain, and increased risk of obesity. Sugary drinks have also been linked to type 2 diabetes and other metabolic disorders--"This is the first study on the impact of sugar-sweetened beverages on GDM risk," notes Dr. Chen. "This finding is important because sugar-sweetened beverages are the leading source of added sugars in the American diet, particularly in the age group most likely to conceive. Cutting down sugary drinks is clearly an important way to reduce this common pregnancy complication."--According to the National Health and Nutrition Examination Survey 1999-2001, from 1977 to 2001, soft drink intake increased from 4.1% to 9.8% for 19- to 39-year-olds. In percentage terms, soft drink intake was highest among this age group in comparison to other ages.--This study was supported by the National Institutes of Health and part of the work was done when Dr. Chen received an Intramural Research Training Award Fellowship under Dr. Cuilin Zhang (senior author) at the Division of Epidemiology, Statistics, and Prevention Research at the NICHD. 

Story Source: --Adapted from materials provided by Louisiana State University Health Sciences Center, via EurekAlert!, a service of AAAS.Journal Reference:--Chen et al. Prospective Study of Pre-Gravid Sugar-Sweetened Beverage Consumption and the Risk of Gestational Diabetes Mellitus. Diabetes Care, 2009; 32 (12): 2236 DOI: 10.2337/dc09-0866

Sugary Soft Drinks Linked To Increased Risk Of Gout In Men

ScienceDaily (Feb. 1, 2008) — Consumption of sugar sweetened soft drinks and fructose is strongly associated with an increased risk of gout in men, finds a study published by the British Medical Journal.--Gout is a joint disease which causes extreme pain and swelling. It is most common in men aged 40 and older. It is caused by excess uric acid in the blood (hyperuricaemia) which leads to uric acid crystals collecting around the joints.--In the United States, levels of gout have doubled over the last few decades, which coincided with a substantial increase in the consumption of soft drinks and fructose (a simple sugar and the only carbohydrate known to increase uric acid levels).--Conventional dietary recommendations for gout have focused on the restriction of purines (found in high levels in meat and meat products, especially liver and kidney) and alcohol but with no restriction of sugar sweetened soft drinks.---So researchers in the US and Canada examined the relation between intake of sugar sweetened soft drinks and fructose and the risk of gout.--They followed over 46,000 men aged 40 years and over with no history of gout. The men completed regular questionnaires on their intake of more than 130 foods and beverages, including sugar sweetened soft drinks and diet soft drinks, over a period of 12 years. Different types of fruits and fruit juices (high in natural fructose) were also assessed.--At the start of the study, and every two years thereafter, information on weight, regular use of medications and medical conditions were also recorded. Gout was diagnosed according to American College of Rheumatology criteria.--During 12 years of follow-up, the researchers documented 755 newly diagnosed cases of gout.---The risk of gout increased with increasing intake of sugar sweetened soft drinks. The risk was significantly increased with an intake level of 5-6 servings per week and the risk was 85% higher among men who consumed two or more servings of sugar-sweetened soft drinks per day compared to those who consumed less than one serving per month.--These associations were independent of other risk factors for gout such as body mass index, age, diuretic use, high blood pressure, alcohol intake, and dietary factors.--Diet soft drinks were not associated with the risk of gout.--Fruit juice and fructose rich fruits (apples and oranges) were associated with a higher risk of gout.( Here is where you have to interpret carefully when they are talking these fruits I would be thinking in terms of beverages you are buying out of a cooler or of the shelf these juices are pasteurized and then added with high amounts of fructose or High Fructose Corn Syrup which is a higher concentration of sugar ) However, the authors stress that this finding needs to be balanced against the benefit of fruit and vegetable intake to prevent other chronic disorders like high blood pressure, coronary heart disease, stroke and certain types of cancer.--In conclusion, our findings provide prospective evidence that consumption of sugar sweetened soft drinks and fructose is strongly associated with an increased risk of gout, say the authors. Furthermore, fructose rich fruits and fruit juices may also increase the risk. In contrast, diet soft drinks were not associated with the risk of gout. ( but again this is where you have to read between the lines here again is this study then leaning toward pop or diet drinks and if so who is endorcing this study? So again interpret this accordingly if you eat fruits with fructose ( and they all have it ) then the fibre and mineral content  will slow the up take and regulate the flow of the sugar in the body---there are some fruits higher in sugar then others or have less fibre or mineral to regulate  the insulin---these you should avoid)

 Story Source:--Adapted from materials provided by BMJ-British Medical Journal

TGA moves to legislate food as medicine!

Hippocrates said "let food be thy medicine". This did not mean that our food should be regulated as dangerous drugs that need to be treated as potentially life threatening! Hundreds of years later the observation of Hippocrates still stands, yet the Australian Therapeutic Goods Administration (TGA) want to go one step further and class our food as a hazardous medicine similar to dangerous synthetic pharmaceutical drugs? The TGA wants to do this by changing legislation that makes our food in capsule or tablet form a drug!  --Does this mean that Kellogg's Special-K or shredded wheat cereals in a capsule could soon be a drug here in Australia? --Certainly such health products like Chlorella, Wheat grass, Barley grass and Spirulina will be soon classified as a drug if the TGA has its way!—

 In the recent proposed changes to legislation the TGA states:

"In Australia, it has long been recognised that there is a legislative ‘interface’, or overlap, between foods and medicines for human oral consumption. As the food and complementary medicine sectors have evolved over recent years, a ‘grey area’ has unintentionally developed at this food-medicine interface. The confusion is due to certain areas of food legislation and therapeutic goods legislation overlapping in such a way that makes it difficult to determine which legislation should be applied in many cases."

http://www.tga.gov.au/docs/html/cmec/section7.htm 
http://www.tga.gov.au/cm/consult/cons-s7declaration.pdf

The real reason for this over lap is that the TGA regulates health supplements as medicines. Health supplements should be regulated in a third category of their own, just as they are now or soon to be in New Zealand. If this happened then foods would not be regulated as drugs or medicines. This is the fault of the TGA's regulation and not the fault of the health supplement industry!--We use natural health products as foods and not medicine. Yes good food keeps us healthy but it is not a drug! We do not find the existing laws misleading or confusing as the TGA has insisted . --In fact, changing the law as the TGA is suggesting makes the new laws even more confusing. ---We as consumers understand the difference between foods and medicines and we do not need the TGA to define this for us. We are intelligent human beings, we read the labels, we educate ourselves. It may be confusing to the TGA but it is not confusing to the public!--This law benefits the bigger health companies of which are mostly owned or majority controlled by drug companies. This proposal by the TGA will raise the costs of entry point into the health food market for small business, leaving a monopoly for larger companies.--Turning such food products into medicines is misleading on the TGA's behalf and serves also the financial interests of the TGA, as it generates more income with regards to annual audits and listing on the TGA Therapeutic Register of a health product. These costs will then be passed on to consumers.--For example, such products as Chlorella, Wheat grass, Barley grass and Spirulina, under the TGA's proposed plans, will become a drug and a medicine. These products will then become more expensive to purchase. This is outrageous!--People prefer these foods in a capsule form during travel, or because the taste may not be desirable to the palate, or just simply as it is easier to monitor how much of the food they have ingested, this does not make them a therapeutic good (drug).--Does this mean that the TGA will also categorise products, available from food retail, such as sodium saccharin tablets as a drug? This is the same sodium saccharin which has been linked to cancer (but still available to the public). Or will the TGA make exemptions for dangerous products like sodium saccharin to be freely available as a food? --Over the years the TGA and its officers seem to have forgotten about their original charter, and now we are seeing what is commonly called "regulatory creep".--The whole primary raison d'être for the TGA is to keep us safe from dangerous drugs, which the TGA is not doing such a good job of. Remember Vioxx? The TGA did nothing! Merck Sharp & Dohme eventually pulled the Vioxx off the market voluntarily after it had already killed 50,000 people---This is the same TGA who's officers (Fiona Cumming) shredded minutes of an official meeting, notes that showed there was "not much evidence" to issue a Class 1 recall of health supplements from the company PAN. After destroying the minutes of the meeting Cumming then proceeded to suspend Pan's licence, sending the largest health supplement company in Australia bankrupt!---This latest lunacy from the TGA amounts to a form of legislative schizophrenia in which foods become dangerous drugs and dangerous chemicals like fluoride (complete with arsenic, lead, cadmium and other heavy metals) is legislated as a essential nutrient required for our good health, yes you heard me correctly. Click here for more about this fluoride insanity. --Maybe the TGA and its officers should be prescribed anti psychotic drugs for their behaviour...then they might even get a first hand experience about the dangerous side effects! Or maybe they are taking them already and this would account for their behaviour? All jokes aside, this is clearly a profit and corporate driven agenda and its got nothing to do with. consumer safety.--The TGA should keep its hands off our foods! Food is a food and drugs are potentially dangerous products produced by drug companies! There is a large difference and we do not find the definition confusing, nor should the TGA!---The amendments to Section 7 of the Therapeutics Goods Act should not be implemented in any form. --We call on the Federal Minister for Health and the TGA to withdraw this proposal.

Liquid Garlic Supplement Remedy

5 whole cloves of garlic peeled---1 cup of white or red wine ( substitute aloe juice or gel or vinegar) blend and strain---then take the juice you have strained and add 1-2 grams of Cq10—1 gram of Choline—3 grams of arginine---5-6 drops of lugols iodine---Blend til smooth then bottle and label

The impact---Liver—Lung—Circulation—Endurance—Brain—Immune System Builder—Cholesterol lowering---Heart Support--Anti Atherosclerosis—Anti Cancer—Cellular Support—Antioxidant—Antifungal—Anti Bacterial—Anti Viral Brain Connectivity—Growth Hormone Release—Anti ED—Increased Stimuli for the reproductive organs—Athletic improvement—Neurol Connection Improvement—Skin and Hair Health-Thyroid Support—Anti Radiation—Anti Estrogenic--

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Show 12-07

Alternate-Day Fasting How Good Is It For Your Health

Radioprotective Potential of Plants and Herbs against the Effects of Ionizing Radiation

Common Herbicides and Fibrates Block Nutrient-Sensing Receptor Found in Gut and Pancreas

Mice Run Faster On High-Grade Oil

Polyphenols and Polyunsaturated Fatty Acids Boost the Birth of New Neurons, Study Finds

Vitamin C As An Antiviral

Recipe for making Omega 3-6-9

Vitamin C As An Antiviral:--It's All About Dose

(OMNS, December 3, 2009) One of the most frequent questions from Orthomolecular Medicine News Service readers is, Just how much vitamin C should I take?

Our bodies cannot make vitamin C (ascorbate), although most animals can. We must get it from our food and from supplements. But how much do we really need? Persistent arguments on this question may be settled by looking at how much vitamin C animals manufacture in their bodies. The answer is: quite a lot. Most animals make the human body-weight equivalent of 5,000 to 10,000 milligrams a day. It is unlikely that animals would have evolved to make this much vitamin C if they did not need it and use it. Indeed, cells in many human body tissues concentrate vitamin C by 25-fold or more over blood concentration.--Each person's need for vitamin C differs because of differences in genetics and individual biochemistry [1,2,3]. Further, our bodies undergo different stresses, and we certainly eat different foods. Therefore, the daily need for ascorbate to maintain health for an adult varies between 2,000 - 20,000 mg/day. Linus Pauling personally took 18,000 mg of vitamin C daily. Although he was often ridiculed for this, it is interesting to note that Dr. Pauling had two more Nobel prizes than any of his critics. He died at age 93. Abram Hoffer, MD, a colleague of Pauling's, took megadoses of vitamin C and successfully gave it to thousands of patients over 55 years of medical practice. Dr. Hoffer died at age 91.---Antiviral Function --When we are challenged with a viral infection, our need for vitamin C can rise dramatically, depending on the body's immune function, level of injury, infection, or environmental toxicity such as cigarette smoke [4,5]. Ascorbate at sufficiently high doses can prevent viral disease and greatly speed recovery from an acute viral infection. Surprising to some, this was originally observed by physicians in the 1940s and has been verified and re-verified over the last 60 years by doctors who achieved quick and complete recovery in their patients with ascorbate mega-doses [5]. The effective therapeutic dose is based on clinical observation and bowel tolerance. Clinical observation is essentially "taking enough C to be symptom free, whatever that amount may be." Bowel tolerance means exactly what you think it means: the amount that can be absorbed from the gut without causing loose stools. [5,6]. Very high doses, 30,000 - 200,000 mg, divided up throughout the day, are remarkably non-toxic and have been documented by physicians as curing viral diseases as various as the common cold, flu, hepatitis, viral pneumonia, and even polio. [4,5,7]. On first reading this may sound incredible. We invite interested persons to read further, starting with the references listed below, and especially Dr. Frederick R. Klenner's Clinical Guide to the Use of Vitamin C. This short book is posted in its entirety at http://www.seanet.com/~alexs/ascorbate/198x/smith-lh-clinical_guide_1988.htm .--Mechanism For Ascorbate Antiviral Effect --Several mechanisms for vitamin C's antiviral effect are known or suggested from studies [4,8]. The antioxidant property of ascorbate promotes a reducing environment in the bloodstream and tissues, enhancing the body's response to oxidative stress from inflammation [9], thereby helping to fight microbes and viruses that propagate in stressful conditions [10]. Ascorbate has been shown to have specific antiviral effects in which it inactivates the RNA or DNA of viruses [11,12,13], or in the assembly of the virus [14].--Vitamin C is also involved in enhancing several functions of the immune system. Ascorbate can enhance the production of interferon, which helps prevent cells from being infected by a virus [15,16]. Ascorbate stimulates the activity of antibodies [17], and in megadoses seems to have a role in mitochondrial energy production [18] . It can enhance phagocyte function, which is the body's mechanism for removing viral particles and other unwanted debris [4]. White blood cells, involved in the body's defense against infections of all types, concentrate ascorbate up to 80 times plasma levels, which, if you take enough vitamin C, allows them to bring huge amounts of ascorbate to the site of the infection [4]. Many different components of the immune response, B-cells, T-cells, NK cells, and also cytokine production, all with important roles in the immune response, are enhanced by ascorbate [19-23]. Additionally, ascorbate improves the immune response from vaccination [24,25].---Summary --Vitamin C at high doses is effective in preventing viral infection and enhancing recovery. Several mechanisms are known, including specific viral anti-replication processes and enhancement of many components of the body's cellular immune system. When taken at an appropriate dose in a timely manner, ascorbate is our best tool for curing acute viral illness.

References:

[1] Williams RJ, Deason G (1967) Proc Natl Acad Sci USA. 57:1638-1641. Individuality in vitamin C needs.[2] Pauling L (1986) How to Live Longer And Feel Better, by Linus Pauling (Paperback - May 2006) ISBN-13: 9780870710964--[3] Hoffer A, Saul AW (2009) Orthomolecular Medicine for Everyone: Megavitamin Therapeutics for Families and Physicians. ISBN-13: 9781591202264--[4] Levy TE (2002) Curing the Incurable: Vitamin C, Infectious Diseases, and Toxins. ISBN-13: 9781401069636--[5] Hickey S, Saul AW (2008) Vitamin C: The Real Story, the Remarkable and Controversial Healing Factor. ISBN-13: 9781591202233--[6] Cathcart RF (1981) Vitamin C, titrating to bowel tolerance, anascorbemia, and acute induced scurvy. Med Hypotheses. 7:1359-1376.[7] Klenner FR (1979) The significance of high daily intake of ascorbic acid in preventive medicine, in: Physician's Handbook on Orthomolecular Medicine, Third Edition, 1979, Roger Williams, PhD, ed., p 51-59.[8] Webb AL, Villamor E (2007) Update: Effects of antioxidant and non-antioxidant vitamin supplementation on immune function. Nutrition Reviews 65:181-217[9] Wintergerst ES, Maggini S, Hornig DH (2006) Immune-enhancing role of vitamin C and zinc and effect on clinical conditions. Ann Nutr Metab. 50:85-94.[10] Kastenbauer S, Koedel U, Becker BF, Pfister HW (2002) Oxidative stress in bacterial meningitis in humans. Neurology. 58:186-191.[11] Murata A, Oyadomari R, Ohashi T, Kitagawa K. (1975) Mechanism of inactivation of bacteriophage deltaA containing single-stranded DNA by ascorbic acid. J Nutr Sci Vitaminol (Tokyo). 21:261-269.[12] Harakeh S, Jariwalla RJ, Pauling L (1990) Suppression of human immunodeficiency virus replication by ascorbate in chronically and acutely infected cells. Proc Natl Acad Sci USA. 87:7245-7249.[13] White LA, Freeman CY, Forrester BD, Chappell WA (1986) In vitro effect of ascorbic acid on infectivity of herpesviruses and paramyxoviruses. J Clin Microbiol. 24:527-531.[14] Furuya A, Uozaki M, Yamasaki H, Arakawa T, Arita M, Koyama AH (2008) Antiviral effects of ascorbic and dehydroascorbic acids in vitro. Int J Mol Med. 22:541-545.[15] Gerber, WF (1975) Effect of ascorbic acid, sodium salicylate and caffeine on the serum interferon level in response to viral infection. Pharmacology, 13: 228.[16] Karpinska T, Kawecki Z, Kandefer-Szerszen M (1982) The influence of ultraviolet irradiation, L-ascorbic acid and calcium chloride on the induction of interferon in human embryo fibroblasts. Arch Immunol Ther Exp (Warsz). 30:33-37.[17] Anderson R, Dittrich OC (1979) Effects of ascorbate on leucocytes: Part IV. Increased neutrophil function and clinical improvement after oral ascorbate in 2 patients with chronic granulomatous disease. S Afr Med J. 1;56476-80.[18] Gonz lez MJ, Miranda JR, Riordan HD (2005) Vitamin C as an Ergogenic Aid. J Orthomolecular Med 20:100-102.[19] Kennes B, Dumont I, Brohee D, Hubert C, Neve P (1983) Effect of vitamin C supplements on cell-mediated immunity in old people. Gerontology. 29:305-310.[20] Siegel BV, Morton JI (1984) Vitamin C and immunity: influence of ascorbate on prostaglandin E2 synthesis and implications for natural killer cell activity. Int J Vitam Nutr Res. 54:339-342.[21] Jeng KC, Yang CS, Siu WY, Tsai YS, Liao WJ, Kuo JS (1996) Supplementation with vitamins C and E enhances cytokine production by peripheral blood mononuclear cells in healthy adults. Am J Clin Nutr. 64:960-965.[22] Campbell JD, Cole M, Bunditrutavorn B, Vella AT (1999) Ascorbic acid is a potent inhibitor of various forms of T cell apoptosis. Cell Immunol. 194:1-5.[23] Schwager J, Schulze J (1997) Influence of ascorbic acid on the response to mitogens and interleukin production of porcine lymphocytes. Int J Vitam Nutr Res. 67:10-16.[24] Banic S (1982) Immunostimulation by vitamin C. Int J Vitam Nutr Res Suppl. 23:49-52.[25] Wu CC, Dorairajan T, Lin TL (2000) Effect of ascorbic acid supplementation on the immune response of chickens vaccinated and challenged with infectious bursal disease virus. Vet Immunol Immunopathol. 74:145-152.

Nutritional Medicine is Orthomolecular Medicine--Orthomolecular medicine uses safe, effective nutritional therapy to fight illness. For more information: http://www.orthomolecular.org--The peer-reviewed Orthomolecular Medicine News Service is a non-profit and non-commercial informational resource

Polyphenols and Polyunsaturated Fatty Acids Boost the Birth of New Neurons, Study Finds

ScienceDaily (Nov. 30, 2009) — Universitat Autònoma de Barcelona (UAB) researchers have confirmed that a diet rich in polyphenols and polyunsaturated fatty acids, patented as an LMN diet, helps boost the production of the brain's stem cells -neurogenesis- and strengthens their differentiation in different types of neuron cells.--The research revealed that mice fed an LMN diet, when compared to those fed a control diet, have more cell proliferation in the two areas of the brain where neurogenesis is produced, the olfactory bulb and the hippocampus, both of which are greatly damaged in patients with Alzheimer's disease. These results give support to the hypothesis that a diet made up of foods rich in these antioxidant substances could delay the onset of this disease or even slow down its evolution.--The study will be published in the December issue of the Journal of Alzheimer's Disease and was directed by Mercedes Unzeta, professor of the UAB Department of Biochemistry and Molecular Biology. Participating in the study were researchers from this department and from the departments of Cell Biology, Physiology and Immunology, and of Psychiatry and Legal Medicine, all of which are affiliated centres of the Institute of Neuroscience of Universitat Autònoma de Barcelona. The company La Morella Nuts from Reus and the ACE Foundation of the Catalan Institute of Applied Neurosciences also collaborated in the study.--Polyphenols can be found in tea, beer, grapes, wine, olive oil, cocoa, nuts and other fruits and vegetables. Polyunsaturated fatty acids can be found in blue fish and vegetables such as corn, sunflowers and pumpkins. The LMN cream used in this study was composed of a mixture of natural products: dried fruits and nuts, coconut, vegetable oils rich in polyunsaturated fat and flour rich in soluble fiber. These creams were created and patented by the company La Morella Nuts, located in Reus near Tarragona. Previous studies had verified their effects on regulating cholesterol levels and hypertension, two risk factors commonly associated with heart disease and Alzheimer's disease.---During the development of the brain, stem cells generate different neural cells (neurons, astrocytes and oligodendrocytes) which end up forming the adult brain. Until the 1960s it was thought that the amount of neurons in adult mammals decreased with age and that the body was not able to renew these cells. Now it is known that new neurons are formed in the adult brain. This generative capacity of the cells however is limited to two areas of the brain: the olfactory bulb and the hippocampus (area related to the memory and to cognitive processes). Although the rhythm of cell proliferation decreases with age and with neurodegenerative diseases, it is known that exercise and personal well being can combat this process.--The main objective of this research was to study the effect of an LMN cream-enriched diet on the neurogenesis of the brain of an adult mouse. Scientists used two groups of mice for the study. One group was given a normal diet and the other was given the same diet enriched with LMN cream. Both groups were fed during 40 days (approximately five years in humans). The analyses carried out in different brain regions demonstrated that those fed with LMN cream had a significantly higher amount of stem cells, as well as new differentiated cells, in the olfactory bulb and hippocampus.--The second objective was to verify if the LMN cream could prevent damage caused by oxidation or neural death in cell cultures. Cultures of the hippocampal and cortical cells were pretreated with LMN cream. After causing oxidative damage with hydrogen peroxide, which killed 40% of the cells, scientists observed that a pretreatment with LMN cream was capable of diminishing, and in some cases completely preventing, oxidative damage. The hippocampal and cortical cells were also damaged using amyloid beta (anomalous deposits of this protein are related to Alzheimer's disease). The results obtained were similar to those obtained using hydrogen peroxide.--These results demonstrate that an LMN diet is capable of inducing the generation of new cells in the adult brain, and of strengthening the neural networks which become affected with age and in neurogenerative processes such as Alzheimer's disease, as well as protecting neurons from oxidative and neural damage, two phenomena which occur at the origin of many diseases affecting the central nervous system.--In this study researchers have used different biochemical and molecular analysis techniques, with the help of specific antibodies, to detect different neuronal markers implied in the process of differentiation.--The group of researchers led by Dr Unzeta has spent years studying the effects oxidases have on oxidative stress as a factor implied in neurodegenerative disorders such as Parkinson and Alzheimer's disease, and the effects of different natural products with anti-inflammatory and antioxidant properties in different experimental models of Alzheimer's disease.--The study forms part of the CENIT project, which was awarded to La Morella Nuts in 2006 under the auspices of the INGENIO 2010 programme, with the objective of establishing methodologies for the design, evaluation and verification of functional foods which may protect against cardiovascular diseases and Alzheimer's disease. With 21.15m euros in funding and a duration of four years, the project has included the participation of 50 doctors and technicians from nine different companies, four universities (7 departments) and 2 research centres.--Story Source: -Adapted from materials provided by Universitat Autonoma de Barcelona

Mice Run Faster On High-Grade Oil

Mice fed on a diet high in polyunsaturated fatty acids can sprint faster. --ScienceDaily (July 1, 2009) — Between the 1932 and 2008 Olympic Games, world record times of the men's 100m sprint improved by 0.6 seconds due to improved training techniques and technological advances. Imagine if this improvement could be achieved by a simple change in diet. Scientists at the Research Institute of Wildlife Ecology in Austria have managed to achieve an equivalent feat in mice fed on a diet high in polyunsaturated fatty acids.--Polyunsaturated fatty acids are important dietary components which mammals cannot synthesize de novo. The research, to be presented on the 29th of June 2009 at the Society for Experimental Biology Annual Meeting, has shown that mice fed for two weeks on a diet high in sunflower oil, which contains n-6 polyunsaturated fatty acids, ran on average 0.19m/s faster than mice fed a diet rich in linseed oil, which is high in n-3 fatty acids.--This means that, over a 2 second sprint, a mouse fed on a high n-6 fatty acid diet would have a 0.4m advantage. This represents a 6.3% improvement which equals that achieved in the 100m world records over more than 75 years. For a mouse, or other small mammal, this would be significant in evolutionary terms when escaping from a predator or catching prey. "The results of the current study on mice suggest that moderate differences in dietary n-6/n-3 polyunsaturated fatty acid intake can have a biologically meaningful effect on maximum running speed", says Dr Christopher Turbill who will be presenting the research.--A previous study by the group, which looked at a range of mammal species, found that those with a relatively high n-6 fatty acid content in their skeletal muscles had a greater maximum running speed. Combined, these two studies suggest that diets enriched in these fatty acids "could also affect the maximum (or burst) running speed of other vertebrates, including humans" says Dr Turbill. "The application of this research to the performance of elite athletes (specifically those in sports that involve short distance sprints, including cycling) is uncertain, but in my opinion certainly deserves some further attention" he says.--Story Source:-Adapted from materials provided by Society for Experimental Biology

Common Herbicides and Fibrates Block Nutrient-Sensing Receptor Found in Gut and Pancreas

ScienceDaily (Nov. 28, 2009) — According to new research from the Monell Center and the Mount Sinai School of Medicine, certain common herbicides and lipid-lowering fibrate drugs act in humans to block T1R3, a nutrient-sensing taste receptor also present in intestine and pancreas.--Commonly used in agriculture and medicine, these chemical compounds were not previously known to act on the T1R3 receptor.--The T1R3 receptor is a critical component of both the sweet taste receptor and the umami (amino acid) taste receptor. First identified on the tongue, emerging evidence indicates that T1R3 and related taste receptors also are located on hormone-producing cells in the intestine and pancreas.--These internal taste receptors detect nutrients in the gut and trigger the release of hormones involved in the regulation of glucose homeostasis and energy metabolism.--"Compounds that either activate or block T1R3 receptors could have significant metabolic effects, potentially influencing diseases such as obesity, type II diabetes and metabolic syndrome," noted Monell geneticist and study leader Bedrich Mosinger, M.D., Ph.D.---In the study, published online in the Journal of Medicinal Chemistry, researchers tested the ability of two classes of chemical compounds to block the T1R3 receptor. The compounds – fibrates and phenoxy-herbicides – were selected based on their strong structural similarity to lactisole, a sweet taste inhibitor that exerts its taste effects by blocking T1R3.--Fibrates are a class of drugs frequently used to treat lipid disorders such as high blood cholesterol and triglycerides. Phenoxy-herbicides are used in agriculture to control broad-leaf weeds; the best known, 2,4-D, is one of the most extensively used herbicides worldwide.--Using an in vitro preparation, the researchers found that both classes of compounds potently blocked activation of the human sweet taste receptor, acting at micromolar concentrations to inhibit binding of sugars to the T1R3 component of the receptor.---Additional testing revealed that the inhibitory effect of both fibrates and phenoxy-herbicides on the T1R3 receptor is specific to humans. That is, the ability of these compounds to block the receptor did not generalize across species to the rodent form of the receptor.--Mosinger commented on the implications of the findings and noted the importance of testing chemicals intended for human use on human tissues. "The metabolic consequences of short- and long-term exposures of humans to phenoxy-herbicides are unknown. This is because most safety tests were done using animals, which have T1R3 receptors that are insensitive to these compounds," he said.---The ability of fibrate drugs to interact with T1R3 receptors also was previously unknown. The study findings suggest that these receptors might be an important pharmacological target of first-generation fibrates, such as clofibrate, which were believed to act on a different receptor to affect lipid metabolism. Newer fibrate drugs are more specific for the second receptor and interact less with the T1R3 receptor.--Mosinger points out that little is known about how T1R3 blockade affects hormone levels and metabolism. "Given the number of compounds used in agriculture, medicine and the food industry that may affect human T1R3 and related receptors, more work is needed to identify the health-related effects of exposure to these compounds," he said.--Also contributing to the study were first author Emeline Maillet from the Department of Neuroscience at Mount Sinai School of Medicine and co-author Robert Margolskee of Monell.Funding was provided by the National Institute on Deafness and Other Communication Disorders and the National Institute of Diabetes and Digestive and Kidney Diseases.--Story Source:-Adapted from materials provided by Monell Chemical Senses Center

Radioprotective Potential of Plants and Herbs against the Effects of Ionizing Radiation

C Jagetia G.--Department of Radiobiology, Kasturba Medical College, Manipal-576 104, India.--Ionizing radiations produce deleterious effects in the living organisms and the rapid technological advancement has increased human exposure to ionizing radiations enormously. There is a need to protect humans against such effects of ionizing radiation. Attempts to protect against the deleterious effects of ionizing radiations by pharmacological intervention were made as early as 1949 and efforts are continued to search radioprotectors, which may be of great help for human application. This review mainly dwells on the radioprotective potential of plant and herbal extracts. The results obtained from in vitro and in vivo studies indicate that several botanicals such as Gingko biloba, Centella asiatica ( gota kola ) , Hippophae rhamnoides ( Sea Buckthorn), Ocimum sanctum ( Holy Basil ) , Panax ginseng ( American or Canadian Ginseng ), Podophyllum hexandrum ( Himalayan May Apple ), Amaranthus paniculatus ( Foxtail ), Emblica officinalis ( Indian goose berry or AMLA ), Phyllanthus amarus, Piper longum ( Long Pepper ), Tinospora cordifoila ( Guduchii ), Mentha arvensis ( Wild Mint ), Mentha piperita ( Pepper Mint ), Syzygium cumini (Jambolan plum ), Zingiber officinale  ( Ginger ), Ageratum conyzoides ( Billy Goat  Weed ), Aegle marmelos (Indian Bael Fruit ) and Aphanamixis polystachya (amoora ) protect against radiation-induced lethality, lipid peroxidation and DNA damage. The fractionation-guided evaluation may help to develop new radioprotectors of desired activities.

Alternate-Day Fasting How Good Is It For Your Health

ScienceDaily (Sep. 22, 2007) — Researchers report that fasting or eating half as much as usual every other day may shrink your fat cells and boost mechanisms that break down fats. ---Consuming less calories and increasing physical activity is usually what people do to lose weight and stay healthy. But some people prefer to adopt a diet which consists of eating as much as they want one day while fasting the next. On each fasting day, these people consume energy-free beverages, tea, coffee, and sugar-free gum and they drink as much water as they need. ---Although many people claim that this diet, called alternate-day fasting (ADF), help them lose weight and improved their health, the effects on health and disease risk of ADF are not clear. ---Krista Varady and colleagues studied the effects of alternate-day fasting on 24 male mice for four weeks. To assess the impact of ADF on the health of the mice, the scientists not only tested mice that followed and didn't follow an ADF diet, but they also studied mice that followed the diet only partially: a group of mice consumed 50 percent of their regular diet every other day (ADF-50%) and another consumed 75 percent of their regular diet every other day (ADF-25%). --The scientists noticed that the ADF-100% mice lost weight and the fat cells of both the ADF-100% and ADF-50% groups shrunk by more than half and by 35 percent, respectively. Also, in these two groups of mice, fat under the skin -- but not abdominal fat -- was broken down more than in mice that did not follow the diet. --These results suggest that complete and modified ADF regimens seem to protect against obesity and type 2 diabetes but do not result in fat or weight loss. More studies will be needed to confirm whether the long-term effects of ADF regimens are beneficial for health and reduce disease risk, the scientists conclude.--Article: "Effects of modified alternate-day fasting regimens on adipocyte size, triglyceride metabolism and plasma adiponectin levels in mice," by Krista A. Varady, D. J. Roohk, Y. C. Loe, B. K. McEvoy-Hein, and M. K. Hellerstein--Story Source: -Adapted from materials provided by American Society for Biochemistry and Molecular Biology

Recipe for making a 3-6-9--Making your own Omega 3-6-9- this will require you to go to the store and buy 3 specific oils and placing them in in a mix in a glass jar---the oils you can buy locally are either a Walnut oil--Flax Oil--Chia Seed Oil if you can find this--or a Perilla Oil these are all omega 3's---then you will need a Omega 6 ---Sunflower--Wheat Germ Oil-Sesame Seed oil--Almond Oil---Apricot oil--Rice Bran Oil--any one of these will do--- then you will need an omega 9 --Olive oil--Macadamia nut oil--Pumpkin Seed oil--Peanut oil---what you will do is add 2 parts omega 6 --one part omega 3- and a half part of omega 9 ---an example would be in a 3 ounce glass you would say add 1 ounce of any one of the omega 6's the you would add a 1/2 ounce of the omega 3 and 1/4 ounce of the omega 9---shake well and use 1 tea spoon several times a day straight up or in a salad ---never COOK WITH ANY OIL THAT HAS AN OMEGA 3 CONTENT---- Flax--Perilla--Walnut--Canola ( has high levels of omega 3 ) cacinogenic ( A carcinogen is any substance, radionuclide or radiation that is an agent directly involved in the exacerbation of cancer or in the increase of its propagation. This may be due to the ability to damage the genome or to the disruption of cellular metabolic processes ) causing unwanted free radicals to occur damaging cells and immune functions as well--

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ScienceDaily (Dec. 2, 2009) — Chicken collagen can provide relief from rheumatoid arthritis (RA) symptoms. A randomised, controlled trial, published in BioMed Central's open access journal Arthritis Research & Therapy, has found that Chicken type II collagen (CCII), a protein extracted from the cartilage of chicken breast, is a safe and effective treatment for RA.---Wei Wei, from Anhui Medical University, China, worked with a team of researchers to test the novel treatment by comparing it to the established antirheumatic drug methotrextate, in 503 RA patients. Patients who received a 12-week course of CCII capsules showed significantly improved joint function, with fewer and milder adverse effects than those taking methotrexate. According to Wei, "We've shown that CCII is a promising alternative therapeutic strategy that may be used as a nutritional supplement against rheumatoid arthritis."-RA is an autoimmune disease caused by the body mounting a response against its own cartilage -- the rubbery tissue, composed mainly of collagen, which cushions and lubricates joints. By dosing patients with collagen in the form of CCII capsules, the researchers believe that 'oral tolerance' can be developed.--Wei said: "Oral tolerance is a reduction in autoimmune activity caused by repeated dietary exposure to the offending substance. Treatment of autoimmune diseases by induction of oral tolerance is attractive because of the few side effects and easy clinical implementation of this approach. Indeed, our work confirms that treatment with oral CCII leads to improvement in arthritis with no significant side effects."--Story Source: Adapted from materials provided by BioMed Central

Ø Recipe

Ø OILS and there Heat Ranges

ØØ You can make your own 3-6-9 combo by adding the oils walnut(3)—sunflower seed oil(6)---macadamian nut(9) orr walnut(3)—sesame seed oil(6)---and pumpkin seed oil(9) – or perilla oil(3)—almond oil(6) –and olive oil(9) Mix 2 parts of the omega 6 oils with 1 part of the omega 3 and 1 part of the omega 9---Ø Adding 1 tablespoon of olive oil to one tablespoon of lemon juice in 3 ounces of water can remove kidney and gall stones---keep the liver bile ducts clean

ScienceDaily (Apr. 7, 2005) — PHILADELPHIA (March 15, 2005) -- A new three-week in-hospital study of 10 volunteers found that during the two-week period on a strictly controlled very-low carbohydrate diet, participants lost an average of 3.6 pounds, voluntarily reduced their calorie intake from 3,111 calories per day to 2,164 calories per day, and did not eat more of the readily available fat and protein to make up for the lost carbohydrate calories.---The study, "Effect of a Low-Carbohydrate Diet on Appetite, Blood Glucose Levels, and Insulin Resistance in Obese Patients with Type 2 Diabetes," compared a very low-carbohydrate diet with a regular diet. It is published in the March 15, 2005, issue of Annals of Internal Medicine and is the subject of a video news release.--During the first study week, participants, who were obese and had mild type 2 diabetes mellitus, ate a regular diet in which they could eat anything and as much as they wanted. They ate about 3,000 calories and 300 grams of carbohydrates per day and remained at entry weight.---In the following two weeks, when restricted to 20 grams of carbohydrates per day, as specified in the Atkins induction diet, and despite readily available protein and fat foods, the participants voluntarily ate about 1,000 fewer calories per day, a calorie intake considered appropriate to their height.--Participants' blood sugar improved on the low-carb diet, with better insulin sensitivity and lower blood triglycerides and cholesterol levels.---"We proved that people lose weight on the Atkins diet because they eat less (consume fewer calories), not because they get bored with the diet or lose body water or because the carbohydrate calories are treated differently by the body than fat or protein calories," said Guenther Boden, MD, a Laura H. Carnell Professor of Medicine and chief of the division of endocrinology/diabetes/metabolism at Temple University School of Medicine."All the weight loss was in fat," said Boden, the lead study author. "We weighed and measured every calorie that participants ate and every calorie they spent. We knew what went in and what went out."--"On the very low-fat diet, participants spontaneously reduced their calories by about 1,000 per day. One gram of fat equals 9 calories, so, doing the math, you can determine how much fat will be lost by cutting 1,000 calories." ( you are looking at cutting 111 grams a fat )--Boden also believes that the carbohydrates actually stimulated the patients' big appetites during the regular-diet week.--"Participants went from an excessive caloric intake to a normal caloric intake for their height and weight when we reduced their carbohydrates. This indicates to me that it was the carbohydrates that stimulated the excessive appetite," Boden said.--Throughout the three-week study, researchers weighed all food, monitored exercise, measured participants' calorie energy intake, expenditure and body water composition, and tested blood sugar, cholesterol, and several hormone levels believed to be involved in appetite regulation.--"You don't have to cut carbs as drastically as participants did," said Boden. "If you cut carbs modestly, you cut calories, and you'll lose weight."---"The message is: Calories count," Boden said. "If you want to lose weight, you have to decrease your food intake or increase your physical activity. It helps to know that carbohydrates make it more difficult to reduce food intake. So cutting the carbohydrates, at least to some extent, will help keep down the caloric intake. With fewer carbohydrates, you're going to eat fewer total calories a day."---George A. Bray, MD, Chief, Division of Clinical Obesity and Metabolism at the Pennington Biomedical Research Center in Baton Rouge, La., and a well-known researcher in obesity and diabetes, wrote an accompanying editorial, "Is There Something Special about Low-Carbohydrate Diets?"---Bray notes that the study is small but calls it "a nicely done, short-term metabolic ward study." He says that using "many different diets with different approaches to food restriction for individual patients at different times in their efforts to lose weight may be the most effective way a clinician can use the available diets. … (I) am not yet convinced that one diet has any more value than another -- they all have value."---Annals of Internal Medicine is published in Philadelphia by the American College of Physicians, the largest medical-specialty organization and second-largest physician group in the United States. ACP members include 116,000 internal medicine physicians (internists), related subspecialists, and medical students. Internists specialize in the prevention, detection and treatment of illnesses in adults, reflected in the organization's trademarked phrase Doctors of Internal Medicine. Doctors for Adults.® --Story Source:--Adapted from materials provided by American College Of Physicians.

ScienceDaily (Dec. 6, 2009) — Getting the correct balance of proteins in our diet may be more important for healthy ageing than reducing calories, new research funded by the Wellcome Trust and Research into Ageing suggests.---The research may help explain why 'dietary restriction' (also known as calorie restriction) -- reducing food intake whilst maintaining sufficient quantities of vitamins, minerals and other important nutrients -- appears to have health benefits. In many organisms, such as the fruit fly (drosophila), mice, rats and the Rhesus monkey, these benefits include living longer. Evidence suggests that dietary restriction can have health benefits for humans, too, though it is unclear whether it can increase longevity.---Dietary restriction can have a potentially negative side effect, however: diminished fertility. For example, the female fruit fly reproduces less frequently on a low calorie diet and its litter size is reduced, though its reproductive span lasts longer. This is believed to be an evolutionary trait: in times of famine, essential nutrients are diverted away from reproduction and towards survival.--To understand whether the health benefits of dietary restriction stem from a reduction in specific nutrients or in calorie intake in general, researchers at the Institute of Healthy Ageing, UCL (University College London), measured the effects of manipulating the diet of female fruit flies. The results of the study are published December 3 in the journal Nature.---The fruit flies were fed a diet of yeast, sugar and water, but with differing amounts of key nutrients, such as vitamins, lipids and amino acids. The researchers found that varying the amount of amino acids in the mixture affected lifespan and fertility; varying the amount of the other nutrients had little or no effect.---In fact, when the researchers studied the effect further, they found that levels of a particular amino acid known as methionine were crucial to maximising lifespan without decreasing fertility. Adding methionine to a low calorie diet boosted fertility without reducing lifespan; likewise, reducing methionine content in a high calorie diet prolonged lifespan. Previous studies have also shown that reducing the intake of methionine in rodents can help extend lifespan.--"By carefully manipulating the balance of amino acids in the diet, we have been able to maximise both lifespan and fertility," explains Dr Matthew Piper, one of the study authors. "This indicates that it is possible to extend lifespan without wholesale dietary restriction and without the unfortunate consequence of lowering reproductive capacity."--Amino acids are the building blocks of life as they form the basis of proteins. Methionine is one of the most important amino acids at it is essential to the formation of all proteins. Whilst proteins are formed naturally in the body, we also consume proteins from many different food types, including meat and dairy products,. The relative abundance of methionine differs depending on the food type in question; it occurs in naturally high levels in foods such as sesame seeds, Brazil nuts, wheat germ, fish and meats.--"In the past, we have tended to think that the amount of protein is what is important to our diet," says Dr Piper. "We've shown here that in flies -- and this is likely to be the case for other organisms -- the balance of amino acids in the diet can affect health later in life. If this is the case for humans, then the type of protein will be more important.---"It's not as simple as saying 'eat less nuts' or 'eat more nuts' to live longer -- it's about getting the protein balance right, a factor that might be particularly important for high protein diets, such as the Atkins diet or body builders' protein supplements."---Because the effects of dietary restriction on lifespan appears to be evolutionarily conserved -- occurring in organisms from yeast to monkeys -- scientists believe that the mechanisms may also be conserved. This opens up the possibility of using these organisms as models to study how dietary restriction works.---Although the human genome has around four times the number of genes as the fruit fly genome, there is a close relationship between many of these genes. Since it is easy to create mutants and carry out experiments on fruit flies, the functions of many fly genes have been established and newly discovered human genes can often be matched against their fly counterparts. Therefore, even though the fruit fly does not on the surface resemble humans, many findings about its basic biology can be interpreted for human biology.

Olive (Olea europaea L.) leaves have long been used in folk medicine and herbal tea in Europe and the Mediterranean area. The Mediterranean climate is characterized by high temperatures, and by strong ultraviolet B (UVB) radiation causing the skin to age, increasing wrinkling, pigmentation and skin thickness. The aim of this study was to examine the effects of an olive leaf extract and its component oleuropein on skin damage caused by acute UVB irradiation in C57BL/6J mice. The extract (300 or 1000 mg/kg) and oleuropein (25 or 85 mg/kg) were administered orally twice daily for 14 days. UVB was administered daily at a dose of 120 mJ/cm(2) for the first 5 days and then every other day for 9 days. Both treatments inhibited the increases in skin thickness induced by radiation. They also inhibited increases in the Ki-67- and 8-hydroxy-2'-deoxyguanosine-positive cell numbers, melanin granule area and matrix metalloproteinase-13 (MMP-13) expression. These preventive effects on UVB-induced skin damage might be caused in part by inhibiting the degradation of extracellular matrixes in the corium, and by the proliferation of epidermal cells through the inhibition of increases in MMP-13 levels and reactive oxygen species induced by irradiation. Copyright (c) 2009 John Wiley & Sons, Ltd.

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Peltophorum africanum, a traditional South African medicinal plant, contains an anti HIV-1 constituent, betulinic acid.--Tohoku J Exp Med. 2009 Feb;217(2):93-9--Authors: Theo A, Masebe T, Suzuki Y, Kikuchi H, Wada S, Obi CL, Bessong PO, Usuzawa M, Oshima Y, Hattori T

The biodiversity of medicinal plants in South Africa makes them rich sources of leading compounds for the development of novel drugs. Peltophorum africanum (Fabaceae) is a deciduous tree widespread in South Africa. The stem bark has been traditionally employed to treat diarrhoea, dysentery, sore throat, wounds, human immunodeficiency virus/ acquired immune deficiency syndrome (HIV/AIDS), venereal diseases and infertility. To evaluate these ethnobotanical clues and isolate lead compounds, butanol and ethyl acetate extracts of the stem bark were screened for their inhibitory activities against HIV-1 using MAGI CCR5+ cells, which are derived from HeLa cervical cancer cells and express HIV receptor CD4, a chemokine receptor CCR5 and HIV-LTR-beta- galactosidase. Bioassay-guided fractionation using silica gel chromatography was also conducted. The ethyl acetate and butanol extracts of the stem bark of Peltophorum africanum showed inhibitory activity against HIV-1, CXCR4 (X4) and CCR5 (R5) tropic viruses. The ethyl acetate and butanol extracts yielded previously reported anti-HIV compounds, (+)-catechin, a flavonoid, and bergenin, a C-galloylglycoside, respectively. Furthermore, we identified betulinic acid from the ethyl acetate fraction for the first time. The fractions, which contained betulinic acid, showed the highest selective index. We therefore describe the presence of betulinic acid, a not well-known anti-HIV compound, in an African medicinal herb, which has been used for therapy, and claim that betulinic acid is the predominant anti-HIV-1 constituent of Peltophorum africanum. These data suggest that betulinic acid and its analogues could be used as potential therapeutics for HIV-1 infection.

Radiation Ovens - The Proven -Dangers Of Microwaves
By Anthony Wayne and Lawrence Newell-- http://numismaticrareuscoin.com/nbn/microwave.html

Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Who invented microwave ovens, and why? The answers to these questions may shock you into throwing your microwave oven in the trash. --Over 90% of American homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn't have any negative effect on either the food or them. Of course, if microwave ovens were really harmful, our government would never allow them on the market, would they? Would they? Regardless of what has been "officially" released concerning microwave ovens, we have personally stopped using ours based on the research facts outlined in this article. --The purpose of this report is to show proof -- evidence -- that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine. However, the microwave oven manufacturers, Washington City politics, and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food -- in blissful ignorance -- without knowing the effects and danger of doing so.

HOW DO MICROWAVE OVENS WORK?

Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). In our modern technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food. --Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules -- especially the molecules of water -- have a positive and negative end in the same way a magnet has a north and a south polarity. ---In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second. All this agitation creates molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is "structural isomerism". --- By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don't create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum. --- Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency:

WAVELENGTH determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.

AMPLITUDE determines the extent of movement measured from the starting point.

CYCLE determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.

FREQUENCY determines the number of occurrences within a given time period (usually 1 second); The number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per second.

  Radiation, as defined by physics terminology, is "the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay." Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons. In simpler terms, a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them "radiation ovens", it's doubtful they would have ever sold one, but that's exactly what a microwave oven is. --We've all been told that microwaving food is not the same as irradiating it (radiation "treatment"). The two processes are supposed to use completely different waves of energy and at different intensities. No FDA or officially released government studies have proven current microwaving usage to be harmful, but we all know that the validity of studies can be -- and are sometimes deliberately -- limiting. Many of these studies are later proven to be inaccurate. As consumers, we're supposed to have a certain degree of common sense to use in judgment. --Take the example of eggs and how they were "proven" to be so harmful to our health in the late 1960's. This brought about imitation egg products and big profits for the manufacturers, while egg farms went broke. Now, recent government sponsored studies are saying that eggs are not bad for us after all. So, whom should we believe and what criteria should we use to decide matters concerning our health? Since it's currently published that microwaves -- purportedly -- don't leak into the environment, when properly used and with approved design, the decision lies with each consumer as to whether or not you choose to eat food heated by a microwave oven or even purchase one in the first place.

MICROWAVES UNSAFE FOR BABY'S MILK  

A number of warnings have been made public, but have been barely noticed. For example, Young Families, the Minnesota Extension Service of the University of Minnesota, published the following in 1989:--  "Although microwaves heat food quickly, they are not recommended for heating a baby's bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby's mouth and throat. Also, the buildup of steam in a closed container, such as a baby bottle, could cause it to explode. Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed. Warming a bottle by holding it under tap water, or by setting it in a bowl of warm water, then testing it on your wrist before feeding may take a few minutes longer, but it is much safer." --Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet: --"Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It's bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving."

 MICROWAVED BLOOD KILLS PATIENT

  In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.   It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns". --Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker's book, The Body Electric, and in Ellen Sugarman's book, Warning, the Electricity Around You May Be Hazardous to Your Health.

 SCIENTIFIC EVIDENCE AND FACTS

  In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states --"A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens. ---One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased. ---Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food."

Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning certain processing procedures that denatured the food.--  In 1991, he and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands. --Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry. --In intervals of two to five days, the volunteers in the study received one of the following food variants on an empty stomach: (1) raw milk; (2) the same milk conventionally cooked; (3) pasteurized milk; (4) the same raw milks cooked in a microwave oven; (5) raw vegetables from an organic farm; (6) the same vegetables cooked conventionally; (7) the same vegetables frozen and defrosted in a microwave oven; and (8) the same vegetables cooked in the microwave oven. Once the volunteers were isolated, blood samples were taken from every volunteer immediately before eating. Then, blood samples were taken at defined intervals after eating from the above milk or vegetable preparations. ---Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators pointed to degeneration. Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food. This led Dr. Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food. ---According to Dr. Hertel, --"Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances. ---This process is based on physical principles and has already been confirmed in the literature. The apparent additional energy exhibited by the luminescent bacteria was merely an extra confirmation. There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. It is astonishing, therefore, to realize how little effort has been taken to replace this detrimental technique of microwaves with technology more in accordance with nature. Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. ----Of all the natural substances -- which are polar -- the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated -- friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat. ---In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency -- they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced." --The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition -- decay -- as a direct result of radiation. --Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods. The scientific clinical evidence presented here has shown that this is simply a lie. In America, neither universities nor the federal government have conducted any tests concerning the effects on our bodies from eating microwaved foods. 

  INDUSTRY'S ACTION TO HIDE THE TRUTH

 As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, struck swiftly in 1992. They forced the President of the Court of Seftigen, Canton of Bern, to issue a "gag order" against Drs. Hertel and Blanc. In March 1993, Dr. Hertel was convicted for "interfering with commerce" and prohibited from further publishing his results. However, Dr. Hertel stood his ground and fought this decision over the years. ---  Not long ago, this decision was reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel's rights in the 1993 decision. The European Court of Human Rights also ruled that the "gag order" issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation.

WHO INVENTED MICROWAVE OVENS?

The Nazis, for use in their mobile support operations, originally developed microwave "radiomissor" cooking ovens to be used for the invasion of Russia. By being able to utilize electronic equipment for preparation of meals on a mass scale, the logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time-factor.---  After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred to the United States War Department and classified for reference and "further scientific investigation." The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet Union. The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices. ---Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for their usage. The United States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.

CARCINOGENS IN MICROWAVED FOOD

In Dr. Lita Lee's book, Health Effects of Microwave Radiation -- Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined. ---The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. Here's a summary of some of the results:  

+ Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.

+ Microwaving milk and cereal grains converted some of their amino acids into carcinogens.

+ Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.

+ Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.

+ Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.

Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:  

+ Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.

+ Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.

+ The degradation of nucleo-proteins in meats.

The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950's. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians. ---In Robert O. Becker's book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called "microwave sickness." On page 314, Becker states: ---"It's [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure. This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks]." ---According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

The following were the most significant German and Russian research operations facilities concerning the biological effects of microwaves: --  The initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolt-Universitat zu Berlin (1942-1943); and, ----From 1957 and up to the present [until the end of the cold war], the Russian research operations were conducted at: the Institute of Radio Technology at Kinsk, Byelorussian Autonomous Region; and, at the Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous Region, both in the Union of the Soviet Socialist RepublicsIn most cases, the foods used for research analysis were exposed to microwave propagation at an energy potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary, normal ingestion. The effects noted by both German and Russian researchers is presented in three categories:

Ø CATEGORY I, Cancer-Causing Effects CATEGORY II, Nutritive Destruction of Foods CATEGORY III, Biological Effects of Exposure

[The first two points of Category I are not readable from our report copy. The remainder of the report is intact.]

3. Creation of a "binding effect" to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods;

4. Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal grains [*these are natural proteins that are split into unnatural fragments by the addition of water];

5. Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [* the metabolic breakdown process];

6. Due to chemical alterations within food substances, malfunctions were observed within the lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics [abnormal growths of tissue];

7. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas -- cell tumors such as sarcoma];

8. Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits when thawed in this manner;

9. Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were exposed for even extremely short durations;

10. Cancer causing free radicals [highly reactive incomplete molecules] were formed within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables; and,

11. In a statistically high percentage of persons, microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual breakdown of the function of the digestive and excretive systems.

Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;

2. A loss of 60-90% of the vital energy field content of all tested foods;  

3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;  

4. A destruction of the nutritive value of nucleoproteins in meats;  

5. A marked acceleration of structural disintegration in all foods.

Ø CATEGORY III --BIOLOGICAL EFFECTS OF EXPOSURE  

Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law. --The following are the enumerated effects:  

1. A breakdown of the human "life-energy field" in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;  

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;  

3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;  

4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;  

5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];  

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;  

7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];  

8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;  

9. Long lasting residual effects of magnetic "deposits" were located throughout the nervous system and lymphatic system;  

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;  

11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;  

12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Ø FORENSIC RESEARCH CONCLUSIONS  

From the twenty-eight above enumerated indications, the use of microwave apparatus is definitely not advisable; and, with the decision of the Soviet government in 1976, present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence. ---Due to the problem of random magnetic residulation and binding within the biological systems of the body (Category III:9), which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits can result. Because these effects can cause virtually irreversible damage to the neuroelectrical integrity of the various components of the nervous system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is clearly contraindicated in all respects. Their magnetic residual effect can render the pyschoneural receptor components of the brain more subject to influence psychologically by artificially induced microwave radio frequency fields from transmission stations and TV relay-networks. ---The theoretical possibility of psycho telemetric influence (the capability of affecting human behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet neuropsychological investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal psychological energy field compliance to operative microwave apparatus. ---Ø FORENSIC RESEARCH DOCUMENT Prepared By: William P. Kopp A. R. E. C. Research Operations TO61-7R10/10-77F05 RELEASE PRIORITY: CLASS I ROO1a

Ø TEN REASONS TO THROW OUT YOUR MICROWAVE OVEN

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:  

1). Continually eating food processed from a microwave oven causes long term -- permanent -- brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.

3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.

5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.

8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

HAVE YOU TOSSED OUT YOUR MICROWAVE OVEN YET?

The use of artificial microwave transmissions for subliminal psychological control, a.k.a. "brainwashing", has also been proven. We're attempting to obtain copies of the 1970's Russian research documents and results written by Drs. Luria and Perov specifying their clinical experiments in this area.

Written by Anthony Wayne and Lawrence Newell ---Updated on Tuesday, April 04, 2000                                   Uncensored Media Weekly http://numismaticrareuscoin.com/nbn/weekly.html

Ø The Effects of Microwave Apparatus On Food and Humans

by William P. Kopp

Microwave cooking ovens were originally researched and developed by German scientists to support mobile operations during the invasion of the Soviet Union. Had they perfected electronic equipment to prepare meals on a massive scale, the Nazis could have eliminated the logistical problems connected with cooking fuels while producing edible products in far less time than they could using traditional campfires. --After the war, the Allies discovered the medical research and documentation concerning these apparatuses. The papers and experimental microwave equipment were transferred to the US War Department and classified for reference and scientific investigation. The Soviet Union also retrieved some of the devices and began to experiment on them separately. --The Russians - who have done the most diligent research into the biological effects of microwave ovens - have outlawed their use and issued an international warning about the biological and environmental damage that can result from the use of this and similar-frequency electronic apparatus.

Ø Medical research summary

The most significant German research concerned with the biological effects of microwaves was done at the Humbolt-Universitat zu Berlin in 1942-43, during the Barbarossa military campaign. Beginning in 1957 and continuing up to the present, Russian studies in the field have been conducted at the Institute of Radio Technology. --In most research, the foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimetre per second, to the point considered acceptable for sanitary, normal ingestion. The observations made by the German and Russian microwave researchers will be presented here in three categories: cancer-causing effects, destruction of nutritive value and biological effects of direct exposure of humans to microwave emissions.

Ø MICROWAVED FOODS CAUSE TUMORS

The following effects have been observed when foods are subject to microwave emissions. ---Effects on the foods themselves

Meats: Heating prepared meats sufficiently to ensure sanitary ingestion creates d-nitrosodiethanolamine, a well know cancer-causing agent.

Proteins: Active-protein, biomolecular compounds are destabilised.

Increase in radioactivity: A "binding effect" between the microwaved food and any atmospheric radioactivity is created, causing a marked increase in the amount of alpha and beta particle saturation in the food.

Milk and cereals: Cancer-causing agents are created in the protein-hydrolysate compounds in milk and cereal grains.

Frozen foods: Microwaves used to thaw frozen foods alter the catabolism (breakdown) of the glucoside and galactoside elements.

Ø Resulting effects on the human body:

Digestive system: The unstable catabolism of microwaved food alters their elemental food substances, causing disorders in the digestive system.

Lymphatic system: Due to chemical alterations within food substances, malfunctions occur in the lymphatic system, causing a degeneration of the body’s ability to protect itself against certain forms of neoplastics (cancerous growths).

Free radicals: Certain trace-mineral molecular formations in plant substances - in particular, raw root vegetables - form cancer-causing free radicals.

Increased incidence of stomach and intestinal cancers: A statistically higher percentage of cancerous growths result in these organs, plus a generalised breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions.

Ø MICROWAVES REDUCE FOOD VALUE

Microwaves exposure caused significant decreases in the nutritive value of all foods studied. The following are the most important findings to date. Vitamins and minerals made useless: In every food tested, the bioavailability of the following vital nutrients decreased: vitamin B complex, vitamins C and E, essential minerals and lipotropics. --Vital energy fields devastated: The vital energy field content of all tested foods dropped 60-90%. ---Digestibility of fruits and vegetables reduced: Microwaving lowers the metabolic behaviour and integration-process capability of alkaloids, glucosides, alactosides and nitrilosides. ---Meat proteins worthless: It destroys the nutritive value of nucleoproteins in meats. --All foods damaged: It greatly accelerates the structural disintegration of all foods tested.

Ø BIOLOGICAL EFFECTS OF MICROWAVES

Exposure to microwave emissions also has a negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that humans can be adversely affected without even ingesting the food that have been subjected to microwave emissions. Merely entering the energy field of the food causes harmful side-effects that the Soviets outlawed all such microwave apparatus in 1976. ---Here are the effects observed in humans having "direct" exposure to microwaves, that is, without their having consumed the irradiated food substances: -Life-energy field breakdown: Persons near microwave ovens in operation experience a breakdown of their life-energy fields which increases relative to the length of exposure. ----Cellular energy decreases: The cellular-voltage parallels of individuals using the apparatus degenerate - especially in their blood and lymphatic serums. --Destabilised metabolism: The external-energy activated potentials of food utilisation are both destabilised and degenerated. ---Cell damage: Internal cellular-membrane potentials during catabolic processes into the blood serum from the digestive process degenerate and destabilise. ---Brain circuitry destruction: Electrical impulses in the junction potentials of the cerebrum degenerate and break down. ---Nervous system: Nerve/electrical circuits degenerate and break down while energy-field symmetry is lost in the neuro-plexuses (nerve centres) in both the front and rear of the central and autonomic nervous systems. ---Loss of bioelectric strength: The bioelectric strengths within the ascending reticular activating system (the system which controls the function of waking consciousness) go out of balance and lose their proper circuiting. ---Loss of vital energies: Humans, animals and plants located within a 500-metre radius of the equipment in operation suffer a long-term, cumulative loss of vital energies. ---Nervous and lymphatic systems damage: Long-lasting residual magnetic "deposits" become located throughout the nervous system and lymphatic system. --Hormone imbalances: The production of hormones and the maintenance of hormonal balance in both males and females becomes destabilised and interrupted. --Brainwave disruptions: Levels of disturbance in alpha-, delta- and theta-wave signal patterns are markedly higher than normal. --Psychological disorders: Because of the disarranged brain waves, negative psychological effects also result. These include loss of memory and ability to concentrate, suppressed emotional threshold, deceleration of intellective processes and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range-emission field effects of microwave apparatus, from either cooking apparatus or transmission stations.

Ø POTENTIAL USE IN MIND CONTROL

Due to the creation of random, residual magnetic deposits and binding within the biological systems of the body (nervous and lymphatic systems damage) which can ultimately affect the neurological systems (primarily the brain and nerve centres), longer-term depolarisation of tissue neuroelectronic circuits can result. --Because these effects can cause virtually irremissible damage to the neuroelectrical integrity of the various components of the nervous system, ingestion of microwaved foods is clearly contraindicated in all respects. --Their residual magnetism effect can render the psychoneural-receptor components of the brain more subject to influence by artificially induced, microwave-radio-frequency fields from transmission stations and TV relay networks. --Soviet neuropsychologists at Uralyera and Novosibirsk have theorised the possibility of psychotelemetric influence (i.e., affecting human behaviour by transmitting radio signals at controlled frequencies), causing subjects to comply - involuntarily and subliminally - with commands received through microwave transmissions acting upon their psychological energy fields. --For this reason, and due to the 28 other contraindications listed above, the use of microwave apparatus in any form is definitely ill-advised. Present scientific opinion in many countries clearly opposes them, as exemplified by the mentioned Soviet ban.

(OMNS, December 15, 2009) What is it about a little left-handed molecule of six carbons, six oxygens, and eight hydrogens that ticks off so many in the medical community? Maybe it's cases like this one: Ray, a health professional I know, had an 11-month old son who was very sick for over a week. No one, and I mean no one, in their family had had any sleep in a long time. They were up night after night with this child, who had a high fever, glazed watery eyes, tons of thick watery mucus and labored breathing. The child would not sleep, and did little else but cry. The baby was under the care of a pediatrician, who, in the infant's eleven months on earth, had already prescribed twelve rounds of some very serious antibiotics. That they clearly were not working was all too apparent to Ray, who out of desperation decided to try something he previously had been taught to not try: bowel tolerance quantities of oral ascorbate. Ray and his wife gave their baby vitamin C about every 15 minutes. As a result, the baby was noticeably improved in a matter of hours, and slept through the night. With frequent doses continuing, the child was completely well in less than 48 hours. Ray calculated that the child had received just over 2,000 mg vitamin C per kilogram body weight per day. This is even more than what vitamin C expert Dr. Frederick Robert Klenner customarily ordered for sick patients. Remarkably, at 20,000 milligrams of vitamin C/day, that baby never had bowel-tolerance loose stools. (1)---With such a little body, you have to marvel at where all that ascorbate was going. Of course, it is the opinion of those who promulgate the US RDA and related nutritional mythology that almost all of that baby's vitamin C went uselessly into the toilet. Ray and his wife would tell you differently. They would say that their sick child soaked it up like a sponge, and then promptly got better. You choose the answer that works for you.

Dr. Frederick Robert Klenner earned his MD from Duke University School of Medicine and was subsequently board certified in diseases of the chest. (2) A working summation of Dr. Klenner's therapeutic use of vitamin C is 350 milligrams vitamin C per kilogram body weight per day (350 mg/kg/day), in divided doses. (3) Since a kilogram is about 2.2 pounds, this translates to:

For those unable to obtain intravenous vitamin C, it is essential to pay special attention to one of the most important aspects of vitamin C therapy: dividing the dosage improves absorption and retention of vitamin C. High oral doses of vitamin C yield higher blood levels of the vitamin, and dividing the oral doses maintains those higher levels. Although initially seeming almost too obvious to mention, these are not self-evident concepts. Many a medical website and government-based dietary recommendation hinge on ignoring them. Hilary Roberts, PhD, writes: "Stressed and even mildly ill people can tolerate 1,000 times more vitamin C, implying a change in biochemistry that was ignored in creating the RDA. In setting the RDA, unsubstantiated risks of taking too much vitamin C have been accorded great importance, whereas the risks of not taking enough have been ignored. Real scientists understand that 'no scientific proof' is a fancy way of saying 'we don't like this idea.'" (4)--And there is ample proof to not like. Vitamin C, in very high doses, has been used to successfully treat several dozen illness (5), with a published, peer-reviewed literature spanning the last 60 years. Therefore, the effectiveness and safety of megadose vitamin C therapy should, by now, be yesterday's news. Yet I never cease to be amazed at the number of persons who remain unaware that vitamin C is the best broad-spectrum antibiotic, antihistamine, antitoxic and antiviral substance there is. Equally surprising is the ease with which some people, most of the medical profession, and virtually all of the media have been convinced that, somehow, vitamin C is not only ineffective but is also downright dangerous.

When you pick up a health or nutrition book and need to know really fast if it is any good or not, just check the index for "Klenner" and three other key names: Cathcart, Stone, and Pauling. Robert F. Cathcart, an orthopedic surgeon, administered huge doses of vitamin C to tens of thousands of patients for decades (6), without generating a single kidney stone. Irwin Stone, the biochemist who first put Linus Pauling onto vitamin C, is the author of The Healing Factor: Vitamin C against Disease. (7) Pauling cites Stone thirteen times in his landmark book How to Live Longer and Feel Better (8), a recommendation if there ever was one. The importance of vitamin C's power against infectious and chronic disease is extraordinary. To me, omitting it is tantamount to deleting Shakespeare from an English Lit course.---Because of such bias, the primary way patients (and through them, their physicians) have been exposed to Dr. Klenner's work has been through Dr. Lendon Smith's 68-page Clinical Guide to the Use of Vitamin C: The Clinical Experiences of Frederick R. Klenner, M.D. (9) Upon discovering this book, one of my undergraduates submitted a paper to another class discussing a substantial number of medical references she had found on vitamin C as a cure for polio. That course's instructor told me privately that the student's work was absurd, and he literally described her as a "dial tone." I recall a nutritional presentation I made to a hospital staff. All was going well until I mentioned using vitamin C as an antibiotic, as Dr. Klenner did. The mood changed quickly. And how many of us have heard this old saw: "If vitamin C was so good, every doctor would be prescribing it!"---Cardiologist Thomas Levy, MD, explains: "I could find no mainstream medical researcher who has performed any clinical studies on any infectious disease with vitamin C doses that approached those used by Klenner. Using a small enough dose of any therapeutic agent will demonstrate little or no effect on an infection or disease process." (10)

Dr. Klenner recommended daily preventive doses of 10,000 to 15,000 mg/day. He advised parents to give their children their age in vitamin C grams (1 g = 1,000 mg). That would be 2,000 mg/day for a two year old, 9,000 mg/day for a nine year old, and for older children, a leveling-off at about 10,000 mg/day. As for me, I simply say, "Take enough C to be symptom free, whatever that amount may be." It worked for my family. I raised my children all the way into college and they never had a dose of any antibiotic. Not once.--It is high time for medical professionals to welcome vitamin C megadoses and their power to cure the sick. Cure is by far the best word there is in medicine. It would seem that you cannot spell "cure" without "C." I do not think Dr. Klenner would dispute that.--(Andrew W. Saul taught nutrition, health science and cell biology at the college level, and has won three New York State teacher fellowships. He is the author of Doctor Yourself and Fire Your Doctor! and, with Dr. Abram Hoffer, co-author of Orthomolecular Medicine for Everyone and The Vitamin Cure for Alcoholism. Saul is featured in the documentary film Food Matters.)

commissioned by environmental group finds high levels of chemicals in U.S. minority infants--U.S. minority infants are born carrying hundreds of chemicals in their bodies, according to a report released today by an environmental group.---The Environmental Working Group's study commissioned five laboratories to examine the umbilical cord blood of 10 babies of African-American, Hispanic and Asian heritage and found more than 200 chemicals in each newborn.---"We know the developing fetus is one of the most vulnerable populations, if not the most vulnerable, to environmental exposure," said Anila Jacobs, EWG senior scientist. "Their organ systems aren't mature and their detox methods are not in place, so cord blood gives us a good picture of exposure during this most vulnerable time of life."---Of particular concern to Jacobs: 21 newly detected contaminants, including the controversial plastics additive bisphenol A, or BPA, which mimics estrogen and has been shown to cause developmental problems and precancerous growth in animals. Last month, researchers reported that male Chinese factory workers exposed to high levels of the chemical experienced erectile dysfunction and other sexual problems.---"BPA is a really important finding because people are really aware about its potential toxicity," Jacobs told reporters. "This is the first study to find BPA in umbilical cord blood, and it correlates with national data on it."---Jacobs said the study focused on minority children to show that chemical exposure is ubiquitous, building on 2005 research on cord blood from 10 anonymous babies. That study found a similar body burden among the babies. This is the first study to look at chemicals in minority newborns.---"Minority groups may have increased exposure to certain chemicals, but here we didn't focus on those chemicals," Jacobs said. "The sample size is too small to see major differences, but we want to increase awareness about chemical exposures."---Leo Trasande, co-director of the Children's Environmental Health Center at the Mount Sinai School of Medicine, said the findings, while preliminary, show that minority communities are often disproportionately affected by chemical exposure. Trasande was not involved in the EWG study.---"Presently, minority communities suffer from a host of chronic disorders, and disproportionate chemical exposures may contribute significantly to the origins of the disparities that exist," Trasande said.Both he and Jacobs said the findings add momentum for the call to revamp the Toxic Substances Control Act, or TSCA, the law regulating the more than 80,000 chemicals on its database. They released the report on the same day that a Senate panel is scheduled to discuss the government's strategy for managing the tens of thousands of chemicals in the marketplace with an eye toward overhauling TSCA.--TSCA does not require most chemicals to be tested for safety before they are approved for widespread use. Because of this, Trasande said, less than half of the 3,000 high-production volume chemicals on the marketplace have toxicity data, and less than one-fifth have toxicity testing data on the effects on developing organs.---"These results are alarming for their implications of health impacts on children," Trasande said.---Another challenge facing chemical regulators is understanding how the different chemicals interact together, which is particularly significant given the number of chemicals found in people.---"What we're finding are complex mixtures of chemicals that sometimes have similar toxicities," Jacobs said. "There's an increased recognition that mixtures are a problem. ... It's very difficult to evaluate, but that doesn't mean we shouldn't try. We should also try to decrease the toxicity of individual chemicals."---Reprinted from Greenwire with permission from Environment & Energy Publishing, LLC. www.eenews.net,

Both sea salt and rock salt were well known to the ancient Greeks who noted that eating salty food affected basic body functions such as digestion and excretion (urine and stools). This led to salt being used medically. The healing methods of Hippocrates (460 BC) especially made frequent use of salt. Salt-based remedies were thought to have expectorant powers. A mixture of water, salt, and vinegar was employed as an emetic. Drinking a mixture of two-thirds cow's milk and one-third salt-water, in the mornings, on an empty stomach was recommended as a cure for diseases of the spleen. A mixture of salt and honey was applied topically to clean bad ulcers and salt-water was used externally against skin diseases and freckles. Hippocrates also mentions inhalation of steam from salt-water. We know today that the antiinflammatory effects of inhaled salt provide relief from respiratory symptoms (c). Thus, 2000 years ago, Greek medicine had already discovered topical use of salt for skin lesions, drinking salty or mineralized waters for digestive troubles and inhaling salt for respiratory diseases!---The doctor and alchemist Paracelsus (1493–1541 A.D.) introduced an entirely new medical concept. He believed that external factors create disease and conceived a chemically oriented medical system which contrasted with the prevalent herbal medicine. Only salted food could be digested properly: "The human being must have salt, he cannot be without salt. Where there is no salt, nothing will remain, but everything will tend to rot." He recommended salt water for the treatment of wounds and for use against intestinal worms. A hip-bath in salt water was a superb remedy for skin diseases and itching: "This brine - he said - is better than all the health spas arising out of nature." He described the diuretic effect of salt consumption and prescribed salt preparations of different strengths that were used for instance against constipation.---If the body does not get enough salt, a hormonal mechanism compensates by reducing the excretion of salt in the urine and sweat. But it cannot reduce this output to zero. On a completely salt-free diet the body steadily loses small amounts of salt via the kidneys and sweat glands. It then attempts to adjust this by accelerating its secretion of water, so that the blood's salt concentration can be maintained at the vital level. The result is a gradual desiccation of the body and finally death."--An eight-year study of a New York City hypertensive population stratified for sodium intake levels found those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets – the exact opposite of what the "salt hypothesis" would have predicted. (1995). Dr. Jeffrey R. Ø Cutler documented no health outcomes benefits of lower-sodium diets.---The past president of the American Heart Association, Dr. Suzanne Oparil of the University of Alabama-Birmingham, said her personal view is that the government may have been too quick to recommend that everyone cut back. "Salt restriction as a solitary recommendation for the population for the prevention or the treatment of hypertension---The seawater has 84 chemical elements. For our body to be healthy we need all those elements. When we use the common salt, we are in deficit of 81 elements which means we are somehow contributing to becoming weaker, imbalanced and more susceptible to diseases. Use the seawater salt.---When we drink enough water to pass clear urine, we also pass out a lot of the salt that was held back. This is how we can get rid of edema fluid in the body; by drinking more water. Not diuretics, but more water!! In people who have an extensive edema and show signs of their heart beginning to have irregular or very rapid beats with least effort, the increase in water intake should be gradual and spaced out, but not withheld from the body. Naturally, salt intake should be limited for two or three days because the body is still in an overdrive mode to retain it. Once the edema has cleared up, salt should not be withheld from the body--Salt has many other functions than just regulating the water content of the body. Here are some of the more vital functions of salt in the body:

1. Salt is most effective in stabilizing irregular heartbeats and, Contrary to the misconception that it causes high blood pressure, it is actually essential for the regulation of blood pressure - in conjunction with water. Naturally the proportions are critical.

2. Salt is vital to the extraction of excess acidity from the cells in the body, particularly the brain cells.

3. Salt is vital for balancing the sugar levels in the blood; a needed element in diabetics.

4. Salt is vital for the generation of hydroelectric energy in cells in the body. It is used for local power generation at the sites of energy need by the cells.

5. Salt is vital to the nerve cells' communication and information processing all the time that the brain cells work, from the moment of conception to death.

6. Salt is vital for absorption of food particles through the intestinal tract.

7. Salt is vital for the clearance of the lungs of mucus plugs and sticky phlegm, particularly in asthma and cystic fibrosis.

8. Salt is vital for clearing up catarrh and congestion of the sinuses.

9. Salt is a strong natural antihistamine.

10. Salt is essential for the prevention of muscle cramps.

11. Salt is vital to prevent excess saliva production to the point that it flows out of the mouth during sleep. Needing to constantly mop up excess saliva indicates salt shortage.

12. Salt is absolutely vital to making the structure of bones firm. Osteoporosis, in a major way, is a result of salt and water shortage in the body.

13. Salt is vital for sleep regulation. It is a natural hypnotic.

14. Salt is a vitally needed element in the treatment of diabetics.

15. Salt on the tongue will stop persistent dry coughs.

16. Salt is vital for the prevention of gout and gouty arthritis.

17. Salt is vital for maintaining sexuality and libido.

18. Salt is vital for preventing varicose veins and spider veins on the legs and thighs.

19. Salt is vital to the communication and information processing nerve cells the entire time that the brain cells work - from the moment of conception to death.

20. Salt is vital for reducing a double chin. When the body is short of salt, it means the body really is short of water. The salivary glands sense the salt shortage and are obliged to produce more saliva to lubricate the act of chewing and swallowing and also to supply the stomach with water that it needs for breaking down foods. Circulation to the salivary glands increases and the blood vessels become "leaky" in order to supply the glands with water to manufacture saliva. The "leakiness" spills beyond the area of the glands themselves, causing increased bulk under the skin of the chin, the cheeks and into the neck.

21. Sea salt contains about 80 mineral elements that the body needs. Some of these elements are needed in trace amounts. Unrefined sea salt is a better choice of salt than other types of salt on the market. Ordinary table salt that is bought in the super markets has been stripped of its companion elements and contains additive elements such as aluminum silicate to keep it powdery and porous. Aluminum is a very toxic element in our nervous system. It is implicated as one of the primary causes of Alzheimer's disease.

22. Twenty-seven percent of the body's salt is in the bones. Osteoporosis results when the body needs more salt and takes it from the body. Bones are twenty-two percent water. Is it not obvious what happens to the bones when we're deficient in salt or water or both.

The sea salt bath helps reduce infection risks, and patients who followed treatments involving the use of seawater found that it also promoted pain relief.--Hippocrates, the Father of Medicine, discovered the therapeutic qualities of seawater by noticing the healing affects it had on the injured hands of fishermen. ---It is now known that sea salt bath therapy is an effective treatment that assists in the rejuvenation of the cells and also induces a healthy exchange of minerals and toxins between the blood and the water.---Sea water has a history of therapeutic use. Its application to the body, warmed and usually combined with massage, is referred to as Thalassotherapy, originating from the Greek word thalassa.

Many countries, including Austria, Armenia, Belarus, Bulgaria, Georgia, Germany, Hungary, Kirgizia, Romania, Russia, Slovenia, and Ukraine, have Speleotherapy clinics.

Most people consume far too much salt, and a University of Iowa researcher has discovered one potential reason we crave it: it might put us in a better mood. ---ScienceDaily (Mar. 11, 2009) — Most people consume far too much salt, and a University of Iowa researcher has discovered one potential reason we crave it: it might put us in a better mood.---UI psychologist Kim Johnson and colleagues found in their research that when rats are deficient in sodium chloride, common table salt, they shy away from activities they normally enjoy, like drinking a sugary substance or pressing a bar that stimulates a pleasant sensation in their brains.---"Things that normally would be pleasurable for rats didn't elicit the same degree of relish, which leads us to believe that a salt deficit and the craving associated with it can induce one of the key symptoms associated with depression," Johnson said.--The UI researchers can't say it is full-blown depression because several criteria factor into such a diagnosis, but a loss of pleasure in normally pleasing activities is one of the most important features of psychological depression. And, the idea that salt is a natural mood-elevating substance could help explain why we're so tempted to over-ingest it, even though it's known to contribute to high blood pressure, heart disease and other health problems.--Past research has shown that the worldwide average for salt intake per individual is about 10 grams per day, which is greater than the U.S. Food and Drug Administration recommended intake by about 4 grams, and may exceed what the body actually needs by more than 8 grams.---Johnson, who holds appointments in psychology and integrative physiology in the College of Liberal Arts and Sciences and in pharmacology in the Carver College of Medicine, published a review of these findings in the July issue of the journal Physiology & Behavior with Michael J. Morris and Elisa S. Na, UI graduate students. In addition to reporting their own findings, the authors reviewed others' research on the reasons behind salt appetite.---High levels of salt are contained in everything from pancakes to pasta these days, but once upon a time, it was hard to come by. Salt consumption and its price skyrocketed around 2000 B.C. when it was discovered as a food preservative. Roman soldiers were paid in salt; the word salary is derived from the Latin for salt. Even when mechanical refrigeration lessened the need for salt in the 19th century, consumption continued in excess because people liked the taste and it had become fairly inexpensive. Today, 77 percent of our salt intake comes from processed and restaurant foods, like frozen dinners and fast food.---Evolution might have played an important part in the human hankering for salt. Humans evolved from creatures that lived in salty ocean water. Once on land, the body continued to need sodium and chloride because minerals play key roles in allowing fluids to pass in and out of cells, and in helping nerve cells transfer information throughout the brain and body. But as man evolved in the hot climate of Africa, perspiration robbed the body of sodium. Salt was scarce because our early ancestors ate a veggie-rich diet and lived far from the ocean.---"Most of our biological systems require sodium to function properly, but as a species that didn't have ready access to it, our kidneys evolved to become salt misers," Johnson said.---Behavior also came to play a key role in making sure we have enough salt on board. Animals like us come equipped with a taste system designed to detect salt and a brain that remembers the location of salt sources -- like salt licks in a pasture. A pleasure mechanism in the brain is activated when salt is consumed.---So the body needs salt and knows how to find it and how to conserve it. But today scientists are finding evidence that it's an abused, addictive substance -- almost like a drug.---One sign of addiction is using a substance even when it's known to be harmful. Many people are told to reduce sodium due to health concerns, but they have trouble doing so because they like the taste and find low-sodium foods bland.---Another strong aspect of addiction is the development of intense cravings when drugs are withheld. Experiments by Johnson and colleagues indicate similar changes in brain activity whether rats are exposed to drugs or salt deficiency.---"This suggests that salt need and cravings may be linked to the same brain pathways as those related to drug addiction and abuse," Johnson said.--Journal reference:--Morris, M.J.; Na, E.S.; Johnson, A.K. Salt craving: The psychobiology of pathogenic sodium intake. Physiology & Behavior, 94 (5), p.709-721, Aug 2008, 2008; 94 (5): 709-721 DOI: 10.1016/j.physbeh.2008.04.008 ---Adapted from materials provided by University of Iowa.

Ø in cardiovascular risk by sodium-bicarbonated mineral water in moderately hypercholesterolemic young adults.

The effects of drinking sodium-bicarbonated mineral water on cardiovascular risk in young men and women with moderate cardiovascular risk were studied. Eighteen young volunteers (total cholesterol levels >5.2 mmol/L) without any disease participated. The study consisted of two 8-week intervention periods. Subjects consumed, as supplement to their usual diet, 1 L/day control low mineral water, followed by 1 L/day bicarbonated mineral water (48 mmol/L sodium, 35 mmol/L bicarbonate and 17 mmol/L chloride). Determinations were performed at the end of the control water period and on Weeks 4 and 8 of the bicarbonated water period. Body weight, body mass index (BMI), blood pressure, dietary intake, total cholesterol, low-density lipoprotein (LDL) cholesterol, high-density lipoprotein (HDL) cholesterol, apolipoprotein (Apo) A-I, Apo B, triacylgycerols, glucose, insulin, adiponectin, high-sensitivity C-reactive protein (hs-CRP), soluble adhesion molecules [soluble intercellular adhesion molecule (sICAM) and soluble vascular adhesion molecule (sVCAM)], sodium and chloride urinary excretion, and urine pH were measured. Dietary intake, body weight and BMI showed no significant variations. Systolic blood pressure decreased significantly after 4 weeks of bicarbonated water consumption, without significant differences between Weeks 4 and 8. After bicarbonated water consumption, significant reductions in total cholesterol (by 6.3%; P=.012), LDL cholesterol (by 10%; P=.001), total/HDL cholesterol (P=.004), LDL/HDL cholesterol (P=.001) and Apo B (P=.017) were observed. Serum triacylglycerol, Apo A-I, sICAM-1, sVCAM-1 and hs-CRP levels did not change. Serum glucose values tended to decrease during the bicarbonated water intervention (P=.056), but insulin levels did not vary. This sodium-bicarbonated mineral water improves lipid profile in moderately hypercholesterolemic young men and women and could therefore be applied in dietary interventions to reduce cardiovascular risk.--PMID: 19954956 [PubMed - as pplied by publisher]

Ø Thalassotherapy (from the Greek word thalassa, meaning "sea") is the medical use of seawater. The properties of seawater are believed to have beneficial effects upon the pores of the skin.^{[citation needed]} Thalassotherapy was developed in seaside towns in Brittany, France during the 19th century.^[1] Trace elements of magnesium, potassium, calcium, sodium, and iodide found in seawater are believed to be absorbed through the skin. The effectiveness of this method of therapy is not widely accepted as it has not been proven scientifically. The therapy is applied in various forms, as either showers of warmed seawater, application of marine mud or of algae paste, or the inhalation of sea fog. Spas make hot seawater and provide mud and seaweed wrapping services. This type of therapy is common in the Dead Sea area

Brain Imaging Shows Kids' PTSD Symptoms Linked to Poor Hippocampus Function--- ScienceDaily (Dec. 17, 2009) — Psychological trauma leaves a trail of damage in a child's brain, say scientists at the Stanford University School of Medicine and Lucile Packard Children's Hospital. Their new study gives the first direct evidence that children with symptoms of post-traumatic stress suffer poor function of the hippocampus, a brain structure that stores and retrieves memories. The research helps explain why traumatized children behave as they do and could improve treatments for these kids.-"The brain doesn't divide between biology and psychology," said Packard Children's child psychiatrist Victor Carrion, MD, the primary author of the new research. "We can use the knowledge we get from understanding brain function to improve the psychology of the individual and vice versa."--Extreme stressors such as experiencing abuse or witnessing violence can make children isolate themselves from family and friends, feel disconnected from reality, experience intrusive thoughts about the trauma and struggle in school. "Post-traumatic stress is not only about the traumatic memories; it really affects daily living," said Carrion, who is an associate professor of child and adolescent psychiatry at the School of Medicine and director of Stanford's early life stress research program. The research will be published online Dec. 8 in the Journal of Pediatric Psychology.---The findings could be an important step toward better monitoring of PTSD treatments, which include psychotherapy techniques such as teaching relaxation exercises, helping children to construct a cohesive story about the traumatic event and helping them learn to cope with reminders of the trauma. Right now, psychologists assess such treatments by looking for improvements in symptoms, but that's a problem because the symptoms can fluctuate from day to day. "That method has the disadvantage that we don't know what's happening at the neural level," Carrion said.---To observe how kids' brains work after trauma, Carrion's team used functional magnetic resonance imaging to compare 16 young people who had PTSD symptoms with a control group of 11 normal youths. The scientists scanned the brains of the 10- to 17-year-old subjects during a simple test of verbal memory. Subjects read a list of words, then saw a similar list with new words added, and were asked which terms were present on the original list.--The hippocampus worked equally well in stressed and control subjects when the word list was first introduced. However, subjects with PTSD symptoms made more errors on the recall part of the test and showed less hippocampus activity than control subjects doing the same task.--Subjects with the worst hippocampus function were also most likely to experience a specific set of PTSD symptoms: Such impairment of the hippocampus was strongly correlated with "avoidance and numbing" symptoms of PTSD, including difficulty remembering the trauma, feeling cut off from others and lack of emotion.---Parents and other caregivers may find the new discoveries useful as they tend to traumatized children, Carrion said, particularly when children respond to trauma by withdrawing from people who are trying to help. Parents may sometimes misinterpret this behavior as a child's attempt to retaliate, when it actually represents an overload of the brain's normal mechanism for handling fear. "When parents understand that PTSD is real, they don't take it as personally," he said. "They become more available to their kids. That's good because the kids need them."--In the future, physicians and scientists may be able to use fMRI scans of the hippocampus to identify children who are at high risk of PTSD after mass catastrophes, added Carrion, who has consulted on response teams for natural disasters such as Hurricane Katrina and the February 2009 wildfires in southeastern Australia. However, larger studies of brain activity in pediatric PTSD are still needed to give a more detailed understanding of the disorder.---It's already clear that untreated PTSD can interfere with a child's normal brain development and increase the risk of other psychiatric conditions such as depression and substance abuse, Carrion concluded. "Early intervention is critical for children with post-traumatic stress," he said.---Carrion's team at Stanford included post-doctoral fellow Brian Haas, PhD; research associate Amy Garrett, PhD; child psychiatry fellow Suzan Song, MD; and Allan Reiss, MD, the Howard C. Robbins Professor of Psychiatry and Behavioral Sciences and Professor of Radiology and child psychiatrist at Packard Children's. The research was funded by grants from the National Institute of Mental Health; NARSAD, previously known as the National Alliance for Research on Schizophrenia and Depression; the American Foundation for Suicide Prevention; and the Aloha Foundation.--Story Source:-Adapted from materials provided by Stanford University Medical Center.--Journal Reference:-Carrion et al. Reduced Hippocampal Activity in Youth with Posttraumatic Stress Symptoms: An fMRI Study. Journal of Pediatric Psychology, 2009; DOI: 10.1093/jpepsy/jsp112

—ANTIOXIDANT-CIRCULATION-CHOLESTEROL LOWERING-METAL BINDING—BLOOD VESSEL INTEGRITY—HEART—LUNG SUPPORT-INTESTINAL REPAIR---DIGESTION—ANTICANCER—ANTIVIRAL—ANTIFUNGAL—ANTIBACTERIAL—ANTI-WORM--How would like to make an apple a SUPER APPLE!!!???....NO I don't mean GE or GMO...but an apple that will make you feel more energetic, open respiratory, stimulate metabolism, increase stamina, impact immune system to ward of free radicals...and  above all else TASTE REALLY GOOD!!!!! This is what you do...get some wine....add blackberry ( or any of your favourite berry  )  blend in blender with a1/2  cup of wine. then when blended pour into a bowl. Next take clove, cinnamon, ginger, and black pepper put in 1/8 of a teaspoon of each and swirl in the wine berry mix. Next take a apple....peel it unless you picked it yourself of a tree ( here where I live you can do this ...but for any store bought apple I peel)slice into bit size slices,  add a teaspoon of aloe vera with this, mix well til all the apple is covered and saturated with the mix....eat the effect is amazing...you will feel circulation , body heat, breathing improves, circulation improves, pain diminishes, energy and alertness is increased, antioxidant levels are through the roof, anti cancer fighting levels are through the roof, repairing and removing tissue is more effective, regular bowl movements can be a result as well, intestinal health, anti parasitic, anti viral, can reverse pylori....and this is all done with an Apple.. By the way you have just made your self an Antioxidant, that if you bought a health food store would cost you 30.00$ and you made it for yourself for about 1.50...do you think you could enjoy this and call it a "Health Food" and you can give this to kids as well. Bon appetit And remember..."An Apple a day can Keep the Medical cost Away"

BOWEL IMPEDIMENTS---

A) Take ½ tsp of sea salt –2 ounces of water---and 200 – 500 mgs of magnesium—mix well or blend then drink—this also increases the alkalinity of the body making it a potent aid in the prevention of cancer and as well in allowing for cellular health by removing the toxins in the cells-as well as brain processing and a claming as well

B) take 2-3 capsules of Digestive enzymes several times a day—this will increase the digestive system to be more effective and allowing for better results—this also will assist in not only digestion and elimination but in repairing the body and enhancing the immune system

C) take 1 tsp of castor oil ---this can have a big impact so be aware this is a potent detoxifier as well

D) take 1 tablespoon of olive oil—1tablespoon of lemon juice add to 2-3 ounces of water drink then immediately lay on your left side for about 5 minutes then lay on the right and set there for about 10 minutes ( sometimes it is best to do this before bed so by morning this can resolve) this can also be used for cleaning the lower part of the intestinal track and can be used as well for kidney stones

E) Make a gelatin broth and add fat to it ( olive oil---butter---sesame seed oil—MCT oil, etc) and drink this before bed—the gelatin assist in the healing of the intestinal walls and the oils or fats provide a lubrication which can allow for easier passage---this also will allow for naturally occurring GH hormones to be active assisting your system to heal

F) do an oatmeal mix where you can take 1 cup of oatmeal ( allow to soak overnight—DO NOT COOK ) next day you add 2 ounces of yogurt---2 tablespoons of applesauce---1 tsp of cinnamon—mix then eat ) this has anticancer qualities—cleansing qualities—immune fortifying qualities---insulin regulating qualities--

HEART—SOME THINGS YOU CAN DO TO KEEP A HEALTHY HEART---

A) Use cayenne and magnesium---this will regulate circulation and keep the heart balanced

B) 1 tablespoon of olive oil or almond oil 2 times a day---the vitamin E in these oils and the other antioxidants will benefit the heart and brain and lungs and reproductive system

More Effort Needed to Crack Down on 'Secret Remedies', Expert Argues--ScienceDaily (Dec. 17, 2009) — The medical establishment and politicians must do more to crack down on alternative medicine,( AGENDA 21 my comment) argues a senior scientist on the British Medical Journal website.--In 1909 the BMA, BMJ and politicians tried to end the marketing of secret remedies by uncovering the secret ingredients of popular products like Turlington's Balsam of Life, Mayr's wonderful stomach remedy, and Green Mountain magic pain remover.--Yet, one hundred years on, the response of the medical establishment to the resurgence in magic medicine that started in the 1970s "looks to me like embarrassment," says Professor David Colquhoun from University College London in an editorial in this week's Christmas issue.--Homeopaths regularly talk nonsense about quantum theory, and "nutritional therapists" claim to cure AIDS with vitamin pills, he writes.--In 2007 American adults spent $12bn consulting practitioners of complementary and alternative medicine and $22bn buying their products ( here is the real reason why the medical people are competing and do not like the fact that this much money was spent on alternatives).--He claims the royal colleges "avoided the hard questions by setting up committees," while the Department of Health refers the hard questions to the Prince of Wales' Foundation for Integrated Health, which was asked to draft "national occupational standards" for make believe subjects like "naturopathy."--Colquhoun cites two recent examples that illustrate the problems. First the Pittilo recommendations for statutory regulation of acupuncture and herbal and traditional Chinese medicine. Colquhoun argues that "you cannot start to think about a sensible form of regulation unless you first decide whether or not the thing you are trying to regulate is nonsense.( Again this fellow here has little knowledge other then he fact he knows there existence about the historical use and the prevalent use in china to this day with this method of healing)"--He also claims the Royal College of Physicians still have "a blind spot about the evidence for acupuncture" in its submission to this report.--The other example concerns the recent "evidence check: homeopathy" conducted by the House of Commons Science and Technology Select Committee, where the health minister Michael O'Brien was "eventually cajoled into admitting that there was no good evidence that homoeopathy worked but defended the idea that the taxpayer should pay for it anyway."---Colquhoun points to the "evasive answers" given by the Department of Health's chief scientific adviser, David Harper, when questioned about the use of homoeopathy in terms of government policy on health.--He also criticises the head of the Medicines and Healthcare products Regulatory Agency (MRHA) for suggesting that homoeopathy cannot be tested by proper randomised controlled trials ( they are right the principle behind homeopathy does not work like medicines or even herbalism, it utilizes a different procedure altogether).--Finally, Colquhoun points to a recent article by the Sun's health journalist Jane Symons. "Imagine going to an NHS hospital for treatment and being sent away with nothing but a bottle of water and some vague promises," it said. "And no, it's not a fruitcake fantasy. This is homeopathy and the NHS currently spends around £10m on it."--It isn't often that a Murdoch tabloid produces a better account of a medical problem than anything the Department of Health's chief scientific adviser can muster, he concludes.--Story Source:--Adapted from materials provided by BMJ-British Medical Journal,

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