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TIDBITS SOMETHING OLD AND SOMETHING NEW

hERE WILL BE SOME THINGS OLD ( FOR SOME ) AND NEW TO OTHERS

INFORMATION THAT HAS BEEN AROUND AND EVERYONE SEEMS TO EITHER HAVE FORGOTTEN OR JUST TAKE FOR GRANTED HOPEFULLY YOU WILL ALL GAIN FROM THIS AND WHATEVER YOU USE HOPEFULLY IT WILL ASSIST YOU IN YOUR ENDEAVOR NOT ONLY TO BE HEALTHY BUT TO HAVE AN AUGMENTED LIFE AS WELL

Fluoride put in drinking water and food by Nazis to make concentration camp inmates docile and apathetic; fluoride experiments on inmates written up and documented; fluoride an integral part of Zyklon gas and nerve agents. It's all there in IBM-enumerated files, you don't even need Freedom of Info access and yet the fluoride pushers deny this happened.
    * Nazi - IG Farben scientists brought to America and allowed to continue fluoride experiments here. Result was addition of fluoride to toothpaste. Yay! Peacetime benefit! Fluoride pushers deny this happened.
    * Fluoride gas from uranium processing killed and sickened more Manhattan Project workers than radiation ever did. Some of the files were accessed via FI. Documents revealed in various books and articles, most recently The Fluoride Deception by Chris Bryson. Fluoride pushers deny this happened.
    * Dr. Harold Carpenter Hodge, the "father of fluoridation", injected hospital patients with plutonium and uranium salts without their knowledge or consent, killing most of them. Top secret Manhattan Project stuff. Some of his papers accessed via FI but others "lost" or "in transit". Yeah, right. Hodge suspected fluoride was neurotoxic and tried to secure funding for animal studies. Was turned down, so he set about using the American people as his test subjects. Fluoride pushers deny this. Hodge took his secrets to his grave.
    * Fluoride salts used to treat hyperthyroid diseases right up to the nineteen fifties at about 2-4 mg. per day - less than we now get from drinking fluoridated water, juice, tea, and eating foods grown with fertilizer and pesticides. Thyroid diseases have grown exponentially but there is "no connection" or it is "not credible". Fluoride pushers deny that fluoride suppresses thyroid.
    * The first fluoridated cities, Grand Rapids, Newburgh, Brantford, experienced large increases in heart disease, thyroid disease, goiter, diabetes, cancer cases and cancer mortality within five years. Fluoride pushers deny this. Claim there is "no credible science". However, the same data showing the increase in those diseases shows that fluoridation didn't reduce cavities, it merely delayed them because it makes teeth erupt later. Fluoride pushers say there was a 50% decrease in cavities but the data show that there were 50% fewer teeth to get cavities. When you compare them tooth for tooth, fluoridated children have just as many (or few) cavities as unfluoridated but a whole lot more dental fluorosis and skeletal
defects. Fluoride pushers deny this. "Not credible".
    * The first fluoridated cities had an increase in Down's Syndrome babies in younger women, and premature births. Fluoride pushers deny this. "Not credible".
    * Fluoride causes gum inflammation and irritation. The more fluoride you ingest over a lifetime, the more teeth you are likely to lose due to periodontal disease. One bright scientist got the idea to mix aspirin type anti-inflammatory drug with fluoride mouthwash all in one, to mask the fluoride effects. He applied for a patent, and in the application it clearly states that fluoride causes the gum irritation and inflammation. Fluoride pushers deny that fluoride is pro-inflammatory. "Not credible".
    * Fluoride is neurotoxic. Dr. Phyllis Mullenix was given a grant to study the neurotoxic effects of cancer therapy on rat brains and developed a sophisticated computerized method (still called the Mullenix Method) to measure neurobehavioral decline from toxins and radiation. She also looked at the rat brain tissue and confirmed the damage. Kids who get cancer treatment suffer the same damage and same intellectual impairment if they survive. Well, then she got a grant to study fluoride and found the same results - rat brains were damaged from low doses of fluoride in water, the same way that they were damaged from radiation, chemo and steroids. If mother rats were given fluoride in pregnancy, the babies were born hyperactive and disorganized with damaged brains. If the baby rats were given fluoride they became lethargic and stupid and couldn't do rat maze tests etc. and had damage to a different part of the brain that develops later. Fluoride pushers say Mullenix's science is "not credible" even though it was rigorously peer reviewed and published
in an accredited journal. However, her "not credible" science is still in use, as the Mullenix Method is the gold standard to this day. Mullenix however was fired for exposing fluoride as a neurotoxin.
    * Remember tuberculosis? Well, the same scientist who developed streptomycin that cured TB, used the same lab and same impeccable research methods to show that fluoridation was toxic. "Not credible." The Nobel prize was awarded for discovery of Streptomycin.
    * Patients on kidney dialysis die from fluoride accumulation. Says so right on the death certificates. Their kidneys can't excrete fluoride. Fluoride pushers say there are no side effects from drinking fluoridated water.
    * 1-2% of people are hypersensitive or allergic to fluoride. We're talking several million people. Despite fourteen years of dental research and peer reviewed published science, fluoride pushers say we don't exist. See, cavities are a terrorist threat and therefore human rights can be trampled and ignored.

VITAMIN C and ASTHMA

Vitamin C deficiency common in people with severe asthma

Previous population studies have found an association between with decreased intakes of antioxidants such as vitamin C and incidence of asthma although follow-up studies looking particularly at vitamin C have produced conflicting results. The new study, published in the August issue of the European Respiratory Journal (vol 26, no2), investigated the possibility that decreased levels of antioxidants may also contribute to the development of severe asthma. Neil Misso from the Asthma & Allergy Research Institute in Australia and his colleagues compared the dietary intakes and blood concentrations of antioxidants, including vitamin C, in 28 patients with severe asthma compared with 53 mild asthmatic patients and 43 subjects without asthma. Among all subjects the dietary intakes of vitamin C and carotene, which are mainly derived from fruit and vegetables, were lower in males than in females. Men with severe asthma had a particularly low intake of these antioxidants. The blood concentrations of vitamin C were markedly lower in patients with severe asthma compared to subjects with mild asthma or those without asthma, and this difference was observed in both males and females, said the researchers. The study also identified patients with severe asthma as being more overweight, with a higher intake of fat and a higher blood cholesterol concentration compared with the other subjects.

In addition, lung function was better in subjects with high blood vitamin C and low blood cholesterol concentrations.

FOLIC ACID may protect against stroke independently of homocysteine levels

- FOLIC ACID may offer extra protection against stroke, on top of reducing levels of an amino acid related to the incident

The B vitamin, found in green leafy vegetables and some bakery products, has previously been linked to lower risk of stroke, usually thought to be a result of its impact on homocysteine levels.

Homocysteine, an amino acid, has been associated with higher risk of stroke and Alzheimer's disease.

But the new study showed that folate may actually work independently of homocysteine levels to protect against one type of stroke - haemorrhagic strokes, or those caused by bleeding in the brain.

Writing in this month’s issue of Stroke (vol 36, issue 7, pp1426-31), Dr Bethany Van Guelpen and colleagues from Umea University in Sweden said they examined blood and dietary levels of folate and vitamin B12 in 62 patients who had a haemorrhagic stroke and 334 who had an ischaemic stroke. Blood levels of folate were inversely associated with the risk of hemorrhagic stroke, even after accounting for homocysteine levels and other risk factors like high blood pressure. They found no association between blood levels of vitamin B12 and either type of stroke. Nor was dietary folate associated with the risk of ischaemic stroke, although it was inversely associated with the risk of haemorrhagic stroke. Van Guelpen's team notes that the lack of any association with ischemic stroke was unexpected. They point out that the food in Sweden is not fortified with folate and intake of fruit and vegetables is relatively low, so folate levels might not have been high enough to show a protective effect against ischemic stroke.

 folic acid supplements might slow the decline in memory usually seen with ageing,

The new findings, presented at an Alzheimer's prevention conference in Washington, give the growing number of elderly an inexpensive and safe way to improve quality of life. The Dutch trial found that middle-aged men and women who took 800mcg of folic acid a day over three years scored significantly better in cognitive tests than peers taking a placebo. Their memory was as good as if they were two to five years younger, said the researchers from Wageningen university in the Netherlands. "It's the first study to convincingly show that folic acid can slow cognitive decline," said lead author Jane Durga. "We showed that folic acid, not a mix of B vitamins, can do the job." Previous research has suggested that folic acid, as well as other B vitamins, can reduce levels of homocysteine, an amino acid thought to play a role in the onset of Alzheimer's disease as well as heart disease and stroke. The subjects in this trial had not been diagnosed with Alzheimer's however and therefore cannot demonstrate that folic acid helped stave off the disease but this is being investigated in other studies. The current study involved 818 men and post-menopausal women aged 50 to 70 years old who had elevated levels of homocysteine at baseline. They were randomized to receive either folic acid or a placebo for three years. Blood folate levels for those in the supplement group increased five-fold and plasma total homocysteine concentrations decreased by around 25 per cent by the end of the study. In several cognitive tests, this group performed significantly better than the placebo group. Memory was equivalent to being 5.4 years younger and information processing was that of people two years younger. Sensory motor speed was typical of 1.9 years younger. The research adds to mounting evidence that increasing intake of the B vitamin can offer a variety of health benefits. Folic acid is proven to reduce birth defects and several studies suggest that it may also prevent heart disease and strokes. A new trial sponsored by the US National Institutes of Health is testing whether very high doses of folic acid and vitamins B6 and B12 can slow the rate of mental decline in people with Alzheimer's. It is expected to be completed in February.

High antioxidant: the future of peanuts?
 

 Peanuts are in the news again as being healthy - despite their high-fat levels - as researchers suggest that they may be as rich in antioxidants as many fruits.

Scientists from the University of Florida have found that peanuts often rival fruits in their levels of antioxidant.

“When it comes to antioxidant content, peanuts are right up there with strawberries,” said Steve Talcott, an assistant professor of food science and human nutrition at UF’s Institute of Food and Agricultural Sciences. “We expected a fairly high antioxidant content in peanuts, but we were a bit shocked to find that they’re as rich in antioxidants as many kinds of fruit.” Antioxidants are chemicals that block the aging effects of free radicals – unstable molecules naturally occurring in the human body that damage living cells. The damage caused by free radicals has been linked to heart disease, stroke, certain cancers and macular degeneration of the eye. The Florida researchers found that peanuts contain high concentrations of polyphenols - particularly p-coumaric acid - and that roasting can increase the level of the compund, boosting overall antioxidant content by as much as 22 percent. “If you compare peanuts to other foods people think of as rich in antioxidants – mostly fruits and berries – peanuts come out somewhere in the middle,” said Talcott. “They’re no match for the foods at the top of the scale, such as pomegranate, but they do rival other foods.” He said roasted peanuts are about as rich in antioxidants as blackberries or strawberries, and richer in the chemicals than fruits such as apples, carrots or beets. The researchers’ findings were part of a broader study designed to measure the nutritional differences between traditional peanut breeds and the growing number of high oleic ("good" fat) peanuts now available to peanut growers. However, the tests showed no significant differences in antioxidant content between high-oleic and traditional peanuts. Agronomy professor Dan Gorbet, heads of the University of Florida's peanut-breeding program, said it should be possible to breed the nuts with the purpose of creating high antioxidant levels.“The big question is not whether it can be done – the question is whether the demand is there. So far, people haven’t been seeking out peanuts for their antioxidant content, but maybe in the future they will be,” said Gorbet.  Last month, a study from Pennsylvania State University suggested that one serving of peanuts or peanut butter a day could help children and adults meet requirements for nutrients often lacking in American diets. Kristen Ciuba, a spokesperson for the The Peanut Institute that part funded the research, that although past studies had shown that peanuts are high in nutrients, this was the first time, to their knowledge, a study had shown that just one portion a day could provide enough nutrients. Moroever, peanut butter and peanut eaters had increased levels of vitamin A, vitamin E, folate, calcium, magnesium, zinc, iron and dietary fiber in their diets. The researchers also concluded that their study "helps to dispel the myth that higher-fat foods automatically lead to weight gain", noting that the peanut eaters had leaner bodies compared to the non-peanut eaters, as measured by body mass index (BMI), an indicator of body fatness. Peanut eaters also had lower intakes of "bad" saturated fat and cholesterol, and higher intakes of "good" monounsaturated fat and polyunsaturated fat. “Peanuts are higher in fats than other foods, but most of these fats are unsaturated

Herbs and spices extracts could be natural antioxidants

 Extracts from laurel and basil are promising alternatives to synthetic antioxidants, says new research from Finland.

Interest is growing in plant-derived food additives as replacements to synthetic antioxidants like butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) to slow down the oxidative deterioration of food.  In the new study, published in the journal Food Chemistry (Vol. 97, pp. 122-129), extracts of nine difference herbs and spices were tested for their antioxidant activity and phenol content, compounds shown to be potent antioxidants. Extracts were obtained for basil, laurel, parsley, juniper, aniseed, fennel, cumin, cardamom and ginger.  To make the extracts suitable as food additives, the hydrodistillation method was used to remove the essential oils from the herbs and spices that carry the intrinsic flavour.  "The extraction yields range from 88 milligrams per gram (mg/g) of plant material for cardamom to 422 mg/g plant material for juniper. No significant association could be found between the extraction yields and the total phenols," reported lead author Iris Hinneburg from the University of Helsinki.  The extraction of the active compounds was not straightforward for herbs and spices. Parsley leaves produced a jelly-like substance, and cardamom led to filtrations problems. These problems, the researchers proposed, were the cause of the low extraction yields for these herbs.  The highest concentrations of phenols were found in basil (147 mg/g) and laurel (92 mg/g).  Perhaps unsurprisingly, given the phenol concentrations, the greatest antioxidant activities were for basil and laurel, for all of the assays except the iron chelation assay.  "The good correlation between the results form total phenols analysis and the antioxidative assays has been previously reported it is important to characterise the extracts by a variety of antioxidant assays,"One gram of laurel extract was as effective as about 212 mg of Trolox (a water-soluble vitamin E analogue) in the prevention of lipid peroxidation. Basil extract offers the same protection as 177 mg trolox," reported Hinneburg. The researchers said that optimisation of the extraction process could possibly increase the trolox comparison ratios.

"As the extracts are better soluble in aqueous media than are the synthetic antioxidants, they offer a promising alternative as food ingredients with antioxidant activity   THIS IS A PROFOUND COMMENT…THE POTUGUESE HAVE BEEN USING THIS HERB FOR YEARS IN THERE FATTY FOODS AND DON’T HAVE PROBLEMS WITH CHOLESTEROL A THE WEST DOES ….. NOW YOU CAN SEE WHY, THE BAY PROTESCTS THE BODY BY PRESERVING THE FATS …NOT ALLOWING THEM TO PERIODIZE …OR RATHER TO SLOW DOWN THE PROCESS AND AS A FREE RADICAL SCAVENGER REMOVE THE DAMAGED FATS

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