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Do Not Starve Yourself of Sleep

Posted by Jan Knutson on June 1, 2011

 

While the featured article is jam-packed with obscure and amusing tidbits about sleep, this comment will focus on more serious matters. Sleeping well is one of the cornerstones of optimal health, and if you ignore your poor sleeping habits, you will, in time, pay a price.

Unfortunately, sleep deprivation is such a chronic condition these days that you might not even realize you suffer from it. According to the National Sleep Foundation’s (NSF) 2010 “Sleep in America Poll,” few Americans get sufficient amounts of sleep. Only four in 10 respondents said they got a good night’s sleep every night, or almost every night, of the week.

This year’s NSF poll specifically explored the connections between communications technology and sleep patterns. Forty-three percent of Americans still reported “rarely or never” getting a good night’s sleep on weekdays, but amazingly, 20 percent reported being awakened by phone calls, text messages or email at least a few nights a week, and a whopping 95 percent reported using some type of electronic device within an hour of going to bed.

Over the years, scientists have discovered just how far-reaching the effects of sleep deprivation can be, and more recently, they’ve started bringing attention to the detrimental effect technology has on sleep. Clearly, if you’re being awakened by incoming emails and voice mails, you may want to consider turning these contraptions off…

Because as you will see, poor sleeping habits and sleep deprivation can have far-reaching effects on everything from your weight, to your physical-, mental- and emotional health and well-being.

How Sleep Influences Your Physical Health

Without good sleep, optimal health may remain elusive, even if you eat well and exercise (although those factors will tend to improve your ability to sleep better).

One of the explanations for why the health effects of sleep deprivation and sleep disruption are so numerous is that the circadian system “drives” the rhythms of biological activity at the cellular level. Hence disruptions tend to cascade outward throughout your entire body.

For example, interrupted or impaired sleep can:

Dramatically weaken your immune system. Increase your risk of cancer, and accelerate tumor growth: When your circadian rhythms are disrupted, your body produces less melatonin (a hormone and an antioxidant), which decreases your ability to fight cancer, and promotes tumor growth.
Increase your risk of heart disease. Harm your brain by halting new cell production. Sleep deprivation can increase levels of corticosterone (a stress hormone), resulting in fewer new brain cells being created in your hippocampus.
Aggravate or make you more susceptible to stomach ulcers. Contribute to a pre-diabetic state, making you feel hungry even if you’ve already eaten, which can wreak havoc on your weight
Raise your blood pressure. Contribute to premature aging by interfering with your growth hormone production, normally released by your pituitary gland during deep sleep (and during certain types of exercise, such as Peak Fitness Technique). Growth hormone helps you look and feel younger.
Worsen constipation. Increase your risk of dying from any cause.

 

Furthermore, according to a report in the Journal of the American Medical Association (JAMA), lack of sleep can further exacerbate other serious and chronic diseases, such as:

Parkinson disease (PD) Alzheimer disease (AD) Multiple sclerosis (MS)
Gastrointestinal tract disorders Kidney disease Behavioral problems in children

Sleeping Well Matters if You’re Struggling with Your Weight

Disturbed sleep can also impair your ability to lose excess pounds or maintain your ideal weight. Research has shown that people who sleep less than seven hours a night tend to have a higher body mass index (BMI) than people who get more sleep. This is likely the effect of altered metabolism, because when you’re sleep deprived, leptin (the hormone that signals satiety) falls, while ghrelin (which signals hunger) rises.

In one study, researchers found that people who received only four hours of sleep a night for two nights experienced:

  • 18 percent reduction in leptin
  • 28 percent increase in ghrelin

This combination leads to an increase in appetite.

Additionally, sleep-deprived subjects tend to eat more sweet and starchy foods, opposed to vegetables and dairy products. Researchers have suggested that these sugar cravings stem from the fact that your brain is fueled by glucose (blood sugar); therefore, when lack of sleep occurs, your brain starts searching for carbohydrates to keep going.

If you’re chronically sleep deprived, consistently giving in to these sugar cravings will virtually guarantee that you’ll gain weight.

Furthermore, sleeping less than six hours per night can also radically decrease the sensitivity of your insulin receptors, which will raise your insulin levels. This too is a surefire way to gain weight as the insulin will seriously impair your body’s ability to burn and digest fat. It also increases your risk of diabetes. In short, sleep deprivation puts your body in a pre-diabetic state, which can lead to plummeting health…

Your Mental- and Emotional Health also Hinge on Optimal Sleep

As mentioned earlier, the circadian clock—the biological cycles of waking and sleeping—affects biological activity at the cellular level, and this includes your brain.

Hence sleep also has a tremendous impact on your mental- and emotional state.

For example, a study published earlier this year found that mice whose sleep cycles were disrupted not only got fatter, but also showed less mental flexibility and were more impulsive than mice kept on their natural schedule. The authors found changes in metabolic hormones, and “loss of dendritic length and decreased complexity of neurons in the prelimbic prefrontal cortex, a brain region important in executive function and emotional control.”

It appears this loss of emotional control applies to humans as well. According to the National Sleep Foundation, a national epidemic of sleepiness is one of the primary contributing factors of road rage.

Sleep disturbances and sleep deprivation can also affect your:

  • Short term memory: Your circadian clock controls your daily cycle of sleep and wakefulness by alternately inhibiting and exciting different parts of your brain through regulating the release of certain neurotransmitters. The part of your brain known as the hippocampus must be excited in order for the things you learn to be organized in such a way that you’ll remember them later.

    If your internal clock isn’t functioning properly, it causes the release of too much GABA. According to a previous study, an excess of GABA inhibits your brain in a way that leads to short term memory problems and the inability to retain new information.

  • Creativity and learning performance: Proper sleep enhances performance, learning and memory by improving your creative ability to uncover novel connections among seemingly unrelated ideas.
  • Your emotional resilience and ability to release stress: Good sleepers and poor sleepers experience about the same number of daily minor stressful events, but good sleepers are less disturbed by them.

    Poor sleepers experience both their minor and major life events as being more negative than do those who sleep well.

  • Your overall mood and mental stability: Sleep deprivation can lead to symptoms of depression, and can even cause changes in your brain activity similar to those experienced by people with psychiatric disorders.

How Much Sleep Do You Need?

It’s important to remember that chronic lack of sleep has a cumulative effect when it comes to disrupting your health. You cannot skimp on sleep on weekdays, thinking you’ll “catch up” over the weekend. What’s needed is consistency.

Generally speaking, adults need between six and eight hours of sleep every night. However, there are plenty of exceptions. Some people feel fine on as little as five hours a night, while others need as much as nine or 10 in order to feel at their best.

The amount of sleep you need can also drastically change depending on circumstances. For example, most people need more sleep when feeling ill, or during emotionally stressful times. Pregnant women also typically need more sleep than usual during the first trimester.

My advice is to carefully and sensitively listen to your body. If you feel tired when you wake up, you probably need more sleep. Frequent yawning throughout the day is another dead giveaway that you need more shut-eye.

Optimizing Your Sleep Sanctuary

There are many factors that can influence your sleep, but one that many fail to consider is the use of light-emitting technology, such as your TV, iPad, and computer, before going to bed. These emit the type of blue light that will suppress melatonin production and hamper your ability to fall asleep. Ideally, you’ll want to turn them off at least an hour prior to bed time.

Next, making sure your bedroom is ideally suited for sleep can also go a long way to ensure restful and uninterrupted sleep:

  1. Cover your windows with blackout shades or drapes to ensure complete darkness. Even the tiniest bit of light in the room can disrupt your internal clock and your pineal gland’s production of melatonin and serotonin. Even the faint glow from your clock radio could be interfering with your sleep.

    Also close your bedroom door, get rid of night-lights, and refrain from turning on any light during the night, even when getting up to go to the bathroom. If you have to use a light, install so-called “low blue” light bulbs in your bedroom and bathroom. These emit an amber light that will not suppress melatonin production.

  2. Keep the temperature in your bedroom at or below 70 degrees F (21 degrees Celcius). Many people keep their homes and particularly their upstairs bedrooms too warm. Studies show that the optimal room temperature for sleep is quite cool, between 60 to 68 degrees F (15.5 to 20 C). Keeping your room cooler or hotter can lead to restless sleep.

    When you sleep, your body’s internal temperature drops to its lowest level, generally about four hours after you fall asleep. Scientists believe a cooler bedroom may therefore be most conducive to sleep, since it mimics your body’s natural temperature drop.

  3. Check your bedroom for electro-magnetic fields (EMFs). These can disrupt your pineal gland and the production of melatonin and serotonin, and may have other negative effects as well.

    To do this, you need a gauss meter. You can find various models online, starting around $50 to $200. Some experts even recommend pulling your circuit breaker before bed to kill all power in your house.

  4. Move alarm clocks and other electrical devices away from your head. If these devices must be used, keep them as far away from your bed as possible, preferably at least 3 feet.

If you’re feeling anxious or restless, try using the Emotional Freedom Technique (EFT), which can help you address any emotional issues that might keep you tossing and turning at night.

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Life Advantage – Protandim

Posted by Jan Knutson on May 30, 2011

Life Advantage – Protandim

I would like to introduce to you a new product called Protandim. Its an anti-aging product that has great relieving properties that are different for each individual.  I found that it has given me better stability and energizes me each day.

To collaborate my findings I have a short video for you to watch that will bring everything to the light for you.

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Drinking 1 Soda a day affects your body….

Posted by Jan Knutson on April 26, 2011

Startling NEW Evidence: Drinking One Soda Causes Your Neurons to Stagnate for 20 Minutes…

Posted By Dr. Mercola | February 28 2011 | 25,746 views

The latest Public Service Announcement warning New Yorkers about the dangers of excessive soda consumption shows exactly how much sugar you might be inadvertently drinking.

Glucose and fructose are both simple sugars, but scientists have long suspected there are differences in the way your body processes them.

In a new study, researchers scanned the brains of nine subjects after they got an infusion of equal volumes of glucose, fructose or saline. The brain scans were looking at activity in the hypothalamus, a part of the brain which plays a key role in setting appetite levels and controlling production of metabolic hormones.

According to the Chicago Tribune:

“The researchers … found that ‘cortical control areas’ — broad swaths of gray matter that surrounded the hypothalamus — responded quite differently to the infusion of fructose than they did to glucose. Across the limited regions of the brain they scanned … glucose significantly raised the level of neural activity for about 20 minutes following the infusion. Fructose had the opposite effect, causing activity in the same areas to drop and stay low for 20 minutes after the infusion.”

Sources:

Chicago Tribune February 10, 2011

Diabetes, Obesity, and Metabolism March 2011; 13(3): 229-234

People everywhere are finally waking up to the indisputable fact that all simple sugars are not the same when it comes to the physical end results they create. The latest Public Service Announcement warning New Yorkers about the dangers of excessive soda consumption is a powerful illustration of this increasing level of awareness.

When these differences are understood, it’s easy to see how and why fructose—mainly in the form of high fructose corn syrup (HFCS)—is in large part responsible for the meteoric rise of obesity and its related health problems.

It’s a staple ingredient in a vast majority of sweetened beverages and processed foods of all kinds, from pre-packaged meals to baked goods and condiments. And the number one source of calories in America is soda, in the form of HFCS!

Your Brain Reacts to Fructose and Glucose in Very Different Ways

This latest study is intriguing, as it shows that the difference between fructose and glucose is not just limited to how they’re metabolized in your body; your brain also reacts to these two sugars in entirely different ways.

Nine healthy, normal-weight subjects received either glucose, fructose, or saline (as the control). Their brains were then scanned to evaluate activity around the hypothalamus, which is a key player in appetite control and production of metabolic hormones.

Interestingly, the researchers discovered that the “cortical control areas” surrounding the hypothalamus responded very differently to each substance:

· Glucose significantly raised the level of neural activity for about 20 minutes

· Fructose reduced neural activity in the area for about the same amount of time

· Saline had no effect on neural activity

So, what does this mean?

At this point, the implications of these differences are unclear. The Chicago Tribune reported that:

“At this point, said [lead researcher] Purnell in a phone interview, it means nothing more than that the two substances did prompt different responses in the brain–that the brain did not respond to them identically.

Within some of the “cortical control areas” where differences were seen, lie some important neural real estate, including regions where notions of reward and addiction are processed.

As scientists have a closer look in future studies, they should be able to zero in on which specific areas are affected differently by the two forms of sugar.”

So, time will tell what these latest findings really mean, but we already know that fructose has a detrimental impact on two hormones involved with satiety and hunger, namely leptin and ghrelin, and that this influence sets in motion a vicious cycle of hunger, increased food intake, and increased fat storage.

Fructose Packs on the Pounds Faster than Any Other Nutrient

Part of what makes HFCS so unhealthy is that it is metabolized to fat in your body far more rapidly than any other sugar. The entire burden of metabolizing fructose falls on your liver, and it promotes a particularly dangerous kind of body fat, namely adipose fat. This is the fat type of fat that collects in your abdominal region and is associated with a greater risk of heart disease.

Additionally, because most fructose is consumed in liquid form (i.e. soda and sweetened beverages of all kinds), its negative metabolic effects are magnified. Because while HFCS has about the same amount of fructose as cane sugar, the fructose in HFCS is in its “free” form and not attached to any other carbs.

The fructose in fruits and in cane sugar is bonded to other sugars which results in a decrease in its metabolic toxicity.

Consuming foods that contain high amounts of fructose—even if it’s a natural product—is, to put it bluntly, the fastest way to trash your health. Among the health problems you invite with a high-fructose diet are:

· Obesity, insulin resistance, metabolic syndrome and type 2 diabetes

· Elevated triglycerides and LDL (bad) cholesterol levels

· Elevated blood pressure

· Liver disease

· Depletion of vitamins and minerals—Unbound fructose, found in large quantities in HFCS, can interfere with your heart’s use of minerals such as magnesium, copper and chromium.

· Cardiovascular disease, arthritis, gout, and cancer

Adding insult to injury, HFCS is most often made from genetically modified (GM) corn, which is fraught with its own well documented side effects and health concerns, from an increased risk of developing food allergies to the risk of increased infertility in future generations.

Beware: Mixing Fructose with Glucose Increases Destructive Effect

Fructose consumption clearly causes insulin resistance whereas straight glucose does not. However, it’s worth knowing that glucose accelerates fructose absorption! So when you mix glucose and fructose together, you absorb more fructose than if you consumed fructose alone…

This is an important piece of information if you are struggling to control your weight.

Remember, sucrose, or table sugar, is exactly this blend — fructose plus glucose. So, the key to remember is to not get too nit-picky about the names of the sugars. ALL of these contribute to decreased health:

· Sucrose (table sugar)

· Corn syrup

· High fructose corn syrup (HFCS)

· Crystalline fructose, and any other high-fructose sweetener they may dream up

· Natural fructose in the form of fruits, fruit juices, and natural sweeteners such as honey and agave.

Is Fructose from HFCS Worse than Fructose from Table Sugar?

High fructose corn syrup is about 55 percent fructose while table sugar is about 50 percent. The fructose in the corn syrup is also dissociated from the glucose, unlike table sugar which has it attached. So HFCS is clearly worse than table sugar, but not orders of magnitude. It is only marginally worse.

The MAIN reason why fructose and HFCS are so bad is that in the mid 70s two things happened. Earl Butz changed the US Agriculture policy to massively subsidize corn production in the US, and scientists also figured out how to make HFCS in the lab from corn.

The combination of these two events made fructose VERY cheap. So cheap that it’s put in virtually all processed foods because it is virtually free and massively improves the flavor of most foods. So if you are a processed food producer there are virtually no downsides.

So it becomes a QUANTITY issue, and the average person is now consuming 600 percent more than their ancestors did, and some are consuming 1500 percent more. So the massive increase in this toxin is what is causing the problem. If table sugar was as cheap and used as much it would cause virtually identical side effects.

Fructose Metabolism Basics

Without getting into the very complex biochemistry of carbohydrate metabolism, it is important to understand how your body processes glucose versus fructose. Dr. Robert Lustig, Professor of Pediatrics in the Division of Endocrinology at the University of California, has been a pioneer in decoding sugar metabolism. His work has highlighted some major differences in how different sugars are broken down and used.

Here’s a summary of the main points:

· After eating fructose, 100 percent of the metabolic burden rests on your liver. With glucose, your liver has to break down only 20 percent.

· Every cell in your body, including your brain, utilizes glucose. Therefore, much of it is “burned up” immediately after you consume it. By contrast, fructose is turned into free fatty acids (FFAs), VLDL (the damaging form of cholesterol), and triglycerides, which get stored as fat.

· The fatty acids created during fructose metabolism accumulate as fat droplets in your liver and skeletal muscle tissues, causing insulin resistance and non-alcoholic fatty liver disease (NAFLD). Insulin resistance progresses to metabolic syndrome and type II diabetes.

· Fructose is the most lipophilic carbohydrate. In other words, fructose converts to activated glycerol (g-3-p), which is directly used to turn FFAs into triglycerides. The more g-3-p you have, the more fat you store. Glucose does not do this.

· When you eat 120 calories of glucose, less than one calorie is stored as fat. 120 calories of fructose results in 40 calories being stored as fat. Consuming fructose is essentially consuming fat!

· The metabolism of fructose by your liver creates a long list of waste products and toxins, including a large amount of uric acid, which drives up blood pressure and causes gout.

· Glucose suppresses the hunger hormone ghrelin and stimulates leptin, which suppresses your appetite. Fructose has no effect on ghrelin and interferes with your brain’s communication with leptin, resulting in overeating.

So, if anyone tries to tell you “sugar is sugar,” they are way behind the times. As you can see, there are major differences in how your body processes each one. The bottom line is: fructose leads to increased belly fat, insulin resistance and metabolic syndrome — not to mention the long list of chronic diseases that directly result.

If you, like so many others, have struggled with your weight for years; examined your diet; avoided fat and counted your calories, yet not getting anywhere and wondering what you’re doing wrong, please pay very close attention to this issue!

In many cases the primary culprit is an excessive intake of hidden sugar in the form of fructose, whether natural fructose (such as agave syrup or 100 percent fruit juice, for example), or in the form of corn syrup (or high fructose corn syrup), which is a main ingredient in countless beverages and processed, pre-packaged foods.

It’s extremely easy to consume high amounts of fructose on a daily basis, especially if most of your foods are processed in any way, or if you drink sodas or any other sweetened beverages such as ice-teas, fruit juices and sports drinks. As previously discussed, even seemingly “health-conscious” beverages like Vitamin Water, Jamba Juice and Odwalla SuperFood contain far more added sugar and/or fructose than many desserts!

So please, understand that it’s not dietary fat that’s making you fat. It’s fructose.

My Recommended Fructose Allowance

As a standard recommendation, I strongly advise keeping your TOTAL fructose consumption below 25 grams per day.

For most people it would also be wise to limit your fructose from fruit to 15 grams or less, as you’re virtually guaranteed to consume “hidden” sources of fructose if you drink beverages other than water and eat processed food. Remember, the average 12-ounce can of soda contains 40 grams of sugar, at least half of which is fructose, so one can of soda ALONE would exceed your daily allotment.

Fifteen grams of fructose is not much — it represents two bananas, one-third cup of raisins, or two Medjool dates. In his book, The Sugar Fix, Dr. Johnson includes detailed tables showing the content of fructose in different foods — an information base that isn’t readily available when you’re trying to find out exactly how much fructose is in various foods. I encourage you to pick up a copy of this excellent resource.

Here’s a quick reference list of some of the most common fruits that you can use to help you count your fructose grams:

Fruit

Serving Size

Grams of Fructose

Limes

1 medium

0

Lemons

1 medium

0.6

Cranberries

1 cup

0.7

Passion fruit

1 medium

0.9

Prune

1 medium

1.2

Apricot

1 medium

1.3

Guava

2 medium

2.2

Date (Deglet Noor style)

1 medium

2.6

Cantaloupe

1/8 of med. melon

2.8

Raspberries

1 cup

3.0

Clementine

1 medium

3.4

Kiwifruit

1 medium

3.4

Blackberries

1 cup

3.5

Star fruit

1 medium

3.6

Cherries, sweet

10

3.8

Strawberries

1 cup

3.8

Cherries, sour

1 cup

4.0

Pineapple

1 slice
(3.5″ x .75″)

4.0

Grapefruit, pink or red

1/2 medium

4.3

Fruit

Serving Size

Grams of Fructose

Boysenberries

1 cup

4.6

Tangerine/mandarin orange

1 medium

4.8

Nectarine

1 medium

5.4

Peach

1 medium

5.9

Orange (navel)

1 medium

6.1

Papaya

1/2 medium

6.3

Honeydew

1/8 of med. melon

6.7

Banana

1 medium

7.1

Blueberries

1 cup

7.4

Date (Medjool)

1 medium

7.7

Apple (composite)

1 medium

9.5

Persimmon

1 medium

10.6

Watermelon

1/16 med. melon

11.3

Pear

1 medium

11.8

Raisins

1/4 cup

12.3

Grapes, seedless (green or red)

1 cup

12.4

Mango

1/2 medium

16.2

Apricots, dried

1 cup

16.4

Figs, dried

1 cup

23.0

The Way Toward Better Health Begins Here…

There is nothing benign about the fructose consumption inherent in our modern diet. It is literally supercharged with fructose, and we’re seeing the consequences of this type of eating in our skyrocketing rates of obesity, diabetes, heart disease, and cases of non-fatty liver disease.

Fortunately, there’s plenty of good news here.

There IS a way out of this evil circle, and that is a return to a more holistic diet based on whole foods, along with physical exercise and safe sun exposure to optimize your vitamin D levels.

One of the easiest things you can do to quickly improve your health is to eliminate all soda and sweetened beverages from your life. I say ALL soda, because even though HFCS is clearly something you want to avoid, it is still not as bad as artificial sweeteners, which damage your health even more rapidly than HFCS.

Then, since most processed foods also contain HFCS, avoiding as many processed foods as possible is your next step.

If you want an occasional sweetener, I recommend using:

1. The herb stevia

2. Dextrose (pure glucose)

I do not recommend agave syrup since it is a highly processed sap that is almost all fructose. It is one of the more seriously mismarketed foods in the natural food world. We actually did an informal study and found the most popular agave brands ranged from 59 to 67 percent pure fructose, far worse than HFCS.

Once you realize the hazards of fructose and begin to avoid it in earnest, your diet will significantly improve, which is an essential factor for a long, healthy life.

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Healthy Body with no Diseases

Posted by Jan Knutson on April 26, 2011

The proven diet tht will revease ALL nutritional deficiencies allowing the body to HEAL ITSELF of all diseases is 100% raw fruits and vegetables and their juices.

I suspect that the reason that you are still hungry is that you are not eating the salads which are chopped, grated, and ground – its like eating a steak.

In order to do this you must have Dr. Walkers vegetarian salad book .

Dr. Norman Walker is the longest-lived, widely-known raw-foodist of the modern era. Thousands upon thousands of people credit Dr. Walker’s live-vegetable-juice therapy for healing them of “incurable” diseases, including Jay Kordich, known to the world as “The Juiceman.” When Jay Kordich had cancer, he met and was tremendously inspired by Dr. Walker. After healing himself of cancer through The Raw-Food Diet and juice therapy, Jay worked with Dr. Walker beginning in the 1940s up until Dr. Walker’s death in 1984 at the age of 118.

For more than 100 years, Norman W. Walker, Ph.D., proved through research and experience that well-being and long life go hand-in-hand. Through the non-stop activities of raw-food enthusiasts, modern day nutritionists and medical researchers are finally discovering the raw truths which Dr. Walker knew and taught throughout the twentieth century. Dr. Walker was living proof that a longer, healthier, more enjoyable life is achieved through The Raw-Food Diet, mental poise, and intelligent body care.

Dr. Walker’s contributions to the common heritage of humankind began before the turn of the century in London, where as a young man he became seriously ill due to over-work and stress. Unable to accept a sentence of ill-health and early death, Dr. Walker healed himself with living foods and vegetable juices. Among Dr. Walker’s greatest contributions was his discovery of the therapeutic value of fresh vegetable juices and in 1930, the development of what would become known as the Norwalk Press Juicer. The present “juicing” craze is directly attributable to the incredible dedication of this great man.

During his time, Dr. Walker was the world’s foremost leading nutritionist. His unique contributions are all available to you through his books.

Please note that much of the following came from Dr. Norman Walker’s Books and do not do his monumental works justice. Dr. Walker wrote his last book at the age of 115 years old where he related that he felt as young as he did at the age of 30. Dr. Walker’s short and concise books (the result of 70 years of research) are already so condensed that it was impossible to condense them for review without duplicating the entire contents so I strongly recommend that you purchase all eight of his books (see the bibliography at the end of this book for the address).

There is a little-known fact regarding the effect of pesticides on our vegetables and fruits which should be given much publicity in these times. Research has determined that pesticides and sprays are detrimental to our health in the consumption of the vegetables and fruits that they have been used on. It is the fibers of such foods that collect these toxins. The juices containing the enzymes, atoms, and molecules of the “ripe” fruits and vegetables are allergic to them, they will not mix together. Fruits and vegetables grown in devitalized soil, or improper composting and fertilization will be deficient in vital factors. The lack of nutrients in the food will correspond in proportion to the deficiency of nutrients in the soil. Furthermore, under the very best of conditions, the use of sprays and pesticides will enter into the plants and roots and will be completely absorbed by the fibers of the plants and roots. The plants will continue to grow and thrive, not because of the toxins, but in spite of them. The enzymes, atoms, and molecules will continue to carry on their work without interruption in spite of the poison saturated fibers.

“Enzymes are not things or substances! They are the life-principal in the atoms and molecules of every cell. The enzymes in the cells of the human body are exactly like those in vegetation, and the atoms in the human body each have a corresponding affinity for like atoms in vegetation.” – Dr. Norman Walker

All food that has been processed or irradiated has had its’ enzymes, or the “life-principal,” destroyed (so that it will have an indefinite shelf life – surprise!).

So how do we get the enzymes, atoms, and molecules from our vegetables without using these poisoned fibers? After all, these enzymes, atoms, and molecules are the nourishing elements we require and the fibers have virtually no nourishing value. The answer is simple. When vegetables are correctly triturated (pulverized), the cells of the fibers are split open and these elements are released. We can thus obtain a juice which is free from the poison-saturated fibers.

In the choice of vegetables and other foods, shop at whatever market or supermarket that has the freshest and best quality vegetables and other foods, and always shop for quality, preferably organically grown and raised.

There is no substitute for quality at any price, and if the price is higher, it is both safer and more economical in the long run.

Pure Live Organic Water vs. Inorganic Water:

Water containing nothing but hydrogen and oxygen is pure water. This is the only kind of water which the blood and the lymph can use in their work. Both the blood and the lymph require pure water to assist them in their functions.

A major ingredient in clogged arteries is inorganic calcium (lime), which is present in all mineral, spring, well, river, lake, and tap water.

Cells must be furnished the mineral nourishment they need in order to accomplish their work. The minerals in natural water from springs, wells, rivers, lakes, and from the faucet, are gross and lifeless and of a kind incompatible with the cells needs. Distilled water collects and removes minerals which have been rejected by the cells of the body, and are therefore debris, obstructing the normal functions of the system.

Fresh raw juices are live organic water in which the alkaline mineral elements are beautifully balanced for the nourishment of the cells of the body. After they are delivered to the cells, the organically distilled water cleans the debris from the body.

The most constructive minerals are those which are contained in the raw vegetables, “ripe” fruits, herbs, nuts, and seeds. These alkaline minerals are an integral part of the live organic water of the juices of these natural raw products. This “vegetarian“ water (i.e. the juices) is the result of the distillation by plant process of moisture from the water obtained from the ground, and is replete with enzymes. It is truly distilled water.

The carbohydrates which are considered nourishing foods are vegetables, “ripe” fruits, potatoes, beans, lentils, herbs, peas, grains, etc. (when eaten raw).

Raw vegetables and “ripe” fruit juices offer all the live enzymes and de-toxicating qualities (without parasites which are only present in polluted fibers) needed to keep our bodies strong, healthy and able to combat the many enemies of contamination and pollution in the world today. Our immune systems are kept at their peak when we consume “raw” vegetables and “ripe” fruit juices on a daily basis. Vegetable juices are the builders of our bodies and “ripe” fruit juices are the cleansers of our bodies.\

The health of our colon can be an indicator of our health. A well cleansed colon in perfect working order is absolutely essential for a long, productive, and active life.

Our bodies are dependent on fresh, clean water. The minerals and commercial additives in inorganic water (i.e. mineral, spring, well, river, lake, and tap water) cannot be utilized by the body. The minerals in vegetables and “ripe” fruits and their juices are organic and therefore beneficial to our health.

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Tumors

Posted by Jan Knutson on April 19, 2011

Baking Soda remedy shrinks tumors

by Allison Biggar

(NaturalNews) Baking soda has been used throughout history for a variety of purposes such as removing odors from the fridge, freshening up carpets and whitening teeth.

But what few people know is that is it also a successful alternative cure for cancer.

The treatment primarily benefits cancers of the throat, colon, intestines and rectal area, (I.e. it has to get to it), and when compared with the exorbitant costs of chemo and radiation, the baking soda cure weighs in at around $3.

In addition, it is humane and non-invasive, something one cannot say for traditional cancer treatments.

With baking soda, the worst that can happen is nothing, no change.

This is a far cry from the decimation caused by cancer drugs and surgeries, which damage the immune system and leave the body in a severe state of shock.

“I was healthy and happy that I didn`t have to go through the torture that other people were being subjected to by doing the chemo or radiation.

I never lost my hair or anything,” remarks 60-year-old cancer survivor Sondra Braun.

Cancer cells thrive in a low-oxygen environment. The body cannot retain oxygen cells if the blood pH is highly acidic, and this is the standard condition of those with tumors who eat a diet of refined sugars, flours, caffeine and other acidic foods.

Baking soda, or Sodium Bicarbonate, is a substance that neutralizes acids. One teaspoon a week will reverse an acidic blood pH, as will switching to a diet high in alkaline-producing foods.

Because cancer cells are so hungry for sugars, when the baking soda is mixed with maple syrup, the mixture will go straight to the site of the tumor, like a Trojan Horse, where the bicarbonate will quickly work as a weapon against disease.

A good recipe for this is to mix 3 parts organic maple syrup with 1 part baking soda, stir over very low heat for 5-10 minutes and take 3 tsp per day for 1 to 2 months.

“I found the article about Dr. Simoncini in Italy who injected baking soda directly into the tumors to kill them.” Braun continues. “For some reason this idea struck a chord with me.

Three weeks after taking a baking soda and maple syrup mixture, my tumor began to shrink and become softer.

This was documented by my oncologist and the surgeon by physical exams and also measurements by ultrasound.

The tumor shrank down to 1.7 centimeters then only to 1.4 centimeters 2 months later after the ultrasound. It stopped shrinking because it had died. ”

Italian physician and researcher Dr. Tullio Simoncini determined that high levels of Candida were present in those individuals with cancerous tumors.

His conclusions led him to declare cancer a type of fungus.

The body does not quickly develop immunity to baking soda as an anti-fungal, so he was able to apply it directly to tumors and neutralize their acidity. He also found it is important to replenish the body with good bacteria, or probiotics, and to avoid exposure to chemicals and environmental toxins as much as possible.

North Carolina farmer Ian Roadhouse also experienced the healing power of this baking soda mixture when healer Jim Kelmun put him on the protocol.

“Those other doctors told me that I was a goner and had less then six months to live,” says Roadhouse. “But the doc put me on his mixture and in a couple of months the cancer was gone. It did not even show up on the x-rays.”

For maximum results, combine the baking soda treatment with other alternative cancer-healing protocols as recommended by your holistic health practitioner.

Sircus, Mark Allan Ac. OMD. Sodium Bicarbonate – Rich Man`s Poor Man`s Cancer Treatment. IMVA Publications, 2008
http://www.center4cacer.com, “Skin Cancer and Maple Syrup” http://www.center4cancer.com/skin-c…
http://www.holisticvoice.org, “Cancer Treatments and the Death of Common Sense” http://www.holisticvoice.org/Death_…

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ADHD…..ADULTS

Posted by Jan Knutson on April 8, 2011

Adults With ADHD: Don’t Become the Next Drug Target … Here’s How to Treat it

By Dr. Joseph Mercola with Rachael Droege

Attention deficit disorder (ADD) is the most commonly diagnosed childhood psychiatric disorder and rising numbers of children are being found to display the tell-tale symptoms: distractibility, impulsiveness and hyperactivity (with hyperactivity the diagnosis becomes attention deficit hyperactivity disorder (ADHD)).

Not surprisingly, the preferred treatments by many physicians are the widespread and well-known stimulant medications like Ritalin. Well over 1 million American children are on drugs for ADHD.

Many kids take the drugs for years, which is akin to a large experiment because the long-term effects are not known.

In fact, in a Canadian Medical Association Journal study researchers found that the average length of randomized trials of Ritalin is 3.3 weeks, and the effect of treatment beyond four weeks has not been demonstrated. In other words, no one knows what the long-term effects will be.

Nonetheless, drugs for attention disorders bring in $2.2 billion a year.

Although these are already huge profits, they will soon get even bigger because drug companies have discovered a new attention-drug market: adults.

There is currently only one ADHD pill–Eli Lilly’s Strattera–on the market that is FDA-approved to treat adults, but others are seeking approval.

Although it is estimated that more than 8 million adults in the United States have ADHD, the disorder is typically thought of as something that is outgrown during adolescence.

Why, then, would adults need these drugs?

Perhaps it has something to do with one pharmaceutical executive’s statement in a Reuters interview, “The adult market is three times the size of the children’s market. The market is ripe and is moving in the right direction.”

The logic behind it, which some experts are now echoing, is that lots of adults may have had ADHD as children but were never diagnosed.

The major problem here is not new, but rather is an extension of the same routine often applied to drugs. However, instead of adult drugs being marketed to children, “children’s drugs” will be targeted at adults. But adults have an advantage in this situation in regard to taking drugs: they can refuse. Children, on the other hand, are not able to decide for themselves whether or not to take medication, and, in a sad statement of our world today, parents are often pressured to keep their kids on psychiatric drugs or face allegations of child abuse.

Rather than rely on drugs, both children and adults can use natural methods to address ADHD, and rather than risking the negative side effects that surround most all drugs, if you use natural methods you will actually experience positive and pleasant improvements in all aspects of your health.

Natural Methods to Treat ADHD

The great majority of people would notice amazing improvement in their ADHD by following these three steps:

· Increase intake of omega-3 from fish oil or cod liver oil. Omega-3 oil is probably the single most important nutrient for someone with ADHD to take. An excellent resource on this topic is Dr. Stoll’s book The Omega-3 Connection. He is a Harvard psychiatrist who has done a great job compiling evidence supporting the use of fish oils.

· Drink only water for a beverage, taking care to avoid fruit juices, soda and pasteurized milk.

· Restrict sugars and grains, which cause insulin levels to be elevated.

If this sounds too simple to be true, I encourage you to give it a try and see the results for yourself. No one, no drug company or other corporate conglomeration, has anything to gain but you.

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Soda…just with a friend that has finally kicked the habit

Posted by Jan Knutson on March 28, 2011

I’ve been warning readers of the dangers of soda since I started this site, well over a decade ago. Since then, science has caught up; now definitively showing the profound health risks of this popular beverage.

Amazingly, as of 2005, white bread was dethroned by soft drinks as the number one source of calories in the American diet! I keep repeating that statistic because I find it so incredible. According to recent statistics, Americans consume close to 50 billion liters of soda per year, which equates to about 216 liters, or about 57 gallons per person. That equates to a staggering amount of sugar!

Play-By-Play of what Happens in Your Body when You Drink a Soda

Soda is on my list of the five absolute worst foods and drinks you can consume. The video above offers a compelling illustration of why I make this claim.

In it, reporter Yunji DeNies drinks a 20-ounce glass of cola, which contains the equivalent of 16 teaspoons of sugar in the form of high fructose corn syrup (HFCS). This is nearly three times the maximum daily sugar intake recommended by the American Heart Association.

HFCS typically contains a mixture of 45 percent glucose and 55 percent fructose (although recent investigations have found that many brand-name sodas actually contain 65 percent fructose!).

Once ingested, your pancreas rapidly begins to create insulin in response to the sugar. The rise in blood sugar is quite rapid. Here’s a play-by-play of what happens in your body upon drinking a can of soda:

* Within 20 minutes, your blood sugar spikes, and your liver responds to the resulting insulin burst by turning massive amounts of sugar into fat.
* Within 40 minutes, caffeine absorption is complete; your pupils dilate, your blood pressure rises, and your liver dumps more sugar into your bloodstream. As you could see in the report above, DeNies’ blood glucose level was 79 at the outset of the experiment, and after 40 minutes it had risen to 111!
* Around 45 minutes, your body increases dopamine production, which stimulates the pleasure centers of your brain – a physically identical response to that of heroin, by the way.
* After 60 minutes, you’ll start to have a blood sugar crash, and you may be tempted to reach for another sweet snack or beverage.

As I’ve discussed on numerous occasions, chronically elevated insulin levels (which you would definitely have if you regularly drink soda) and the subsequent insulin resistance is a foundational factor of most chronic disease, from diabetes to cancer.

Fructose Turns into Fat Far Faster than Other Sugars, and Fats

Lately, the media has finally begun reporting on the science of fructose, which clearly shows it is far worse than other sugars.

Fructose is processed in your liver, and unlike other sugars, most of it gets shuttled into fat storage. This is why fructose is a primary culprit behind obesity—far more so than other sugars. According to the news report above, drinking two bottles of soda per day can make you gain a pound of fat per week!

Aside from the weight gain, eating too much fructose is linked to increased triglyceride levels. In one study, eating fructose raised triglyceride levels by 32 percent in men! Triglycerides, the chemical form of fat found in foods and in your body, are not something you want in excess amounts.

Intense research over the past 40 years has confirmed that elevated blood levels of triglycerides, known as hypertriglyceridemia, puts you at an increased risk of heart disease.

Meanwhile, one of the most thorough scientific analyses published to date on this topic found that fructose consumption not only leads to insulin resistance but also decreases leptin signaling to your central nervous system. Leptin is responsible for controlling your appetite and fat storage, as well as telling your liver what to do with its stored glucose.

When your body can no longer “hear” leptin’s signals, weight gain, diabetes and a host of related conditions may occur. So, as you can see, fructose contributes to poor health through a number of mechanisms…

What Else is in Soda?

Before you grab that next can, take a look at some of the major components found in most sodas:

High fructose corn syrup: When you eat 120 calories of glucose, less than one calorie is stored as fat. 120 calories of fructose, on the other hand, results in 40 calories being stored as fat. Consuming fructose is essentially consuming fat!

The metabolism of fructose by your liver creates a long list of waste products and toxins, including a large amount of uric acid, which drives up blood pressure and causes gout.

Fructose also interferes with your brain’s communication with leptin, resulting in overeating.
Benzene. While the federal limit for benzene in drinking water is 5 parts per billion (ppb), researchers have found benzene levels as high as 79 ppb in some soft drinks, and of 100 brands tested, most had at least some detectable level of benzene present.
About 150 empty calories, most of which will turn into fat Phosphoric acid, which can interfere with your body’s ability to use calcium, leading to osteoporosis or softening of your teeth and bones.
Between 30 to 55 mg of caffeine, which can cause jitters, insomnia, high blood pressure, irregular heartbeat, elevated blood cholesterol levels, vitamin and mineral depletion, breast lumps, birth defects, and perhaps some forms of cancer. Aspartame: This chemical is used as a sugar substitute in diet soda. There are over 92 different health side effects associated with aspartame consumption including brain tumors, birth defects, diabetes, emotional disorders and epilispsy/seizures.

Artificial food colors, including caramel coloring, which has recently been identified as carcinogenic. The artificial brown coloring is made by reacting corn sugar with ammonia and sulfites under high pressures and at high temperatures.

This produces the chemicals 2-methylimidazole and 4-methylimidazole, which have been found to cause lung, liver and thyroid cancer in lab rats and mice.
Tap Water: I recommend that everyone avoid drinking tap water because it can carry any number of chemicals including chlorine, trihalomethanes, lead, cadmium, and various organic pollutants. Tap water is the main ingredient in bottled soft drinks.
Sulfites. People who are sulfite sensitive can experience headaches, breathing problems, and rashes. In severe cases, sulfites can actually cause death. Sodium benzoate, a common preservative found in many soft drinks, which can cause DNA damage. This could eventually lead to diseases such as cirrhosis of the liver and Parkinson’s.
Health Effects of Soda Consumption

After looking at the list above, is it any wonder that a number of studies have now linked soda consumption with obesity and related health problems?

One such independent, peer-reviewed study published in the British medical journal The Lancet found that 12-year-olds who drank soft drinks regularly were more likely to be overweight than those who didn’t. In fact, for each additional daily serving of sugar-sweetened soft drink consumed during the nearly two-year study, the risk of obesity jumped by 60 percent!

As mentioned earlier, soda clearly elevates your insulin levels, and elevated insulin levels are the foundation of most chronic disease. Not only does drinking just one soda per day increase your risk of diabetes by 85 percent, it also increases your risk of:

* Heart disease
* Cancer
* Arthritis
* Osteoporosis
* Gout
* Non-alcoholic fatty liver disease (NAFLD)

One of the Simplest Ways to Radically Improve Your Health

By now you probably know what that is…

Quit drinking soda.

Eliminating soft drinks is one of the most crucial factors to address many of the health problems you or your children suffer. Again, this is because normalizing your insulin levels is one of the most powerful physical actions you can take to improve your health and lower your risk of disease and long-term chronic health conditions.

Pure water is a much better choice, or if you must drink a carbonated beverage, try sparkling mineral water with some lime or lemon juice.

If you struggle with an addiction to soda, (remember, sugar is actually more addictive than cocaine) I strongly recommend you consider Turbo Tapping as a simple yet highly effective tool to help you stop this health-sucking habit. Turbo Tapping is a simple and clever use of the Emotional Freedom Technique, designed to resolve many aspects of an issue in a concentrated period of time.

JanKnutson@hotmail.com
800-332-6792
http://www.mylifevantage.com/healthworks

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Breast Cancer

Posted by Jan Knutson on March 18, 2011

Breast cancer is one of the leading causes of cancer death in women worldwide and breast cancer rates are increasing rapidly.

A compelling number of studies, though not all, have shown that free iron concentrations in breast tissue, especially the ductal tissue, is playing a major role in stimulating cancer development and eventual progression to aggressive, deadly cancers.1,2

Cancers are Very Dependent on Iron

Iron is needed for DNA replication in rapidly dividing cells.3

A recent report from the Department of Biomolecular Sciences in Urbino Italy, found that fluid taken from the nipple of cancer patients contained significantly higher levels of aluminum than did nipple fluid taken from women without breast cancer—approximately twice as much aluminum.4

A number of studies have found that extracting nipple fluid by a breast pump (in both premenopausal and postmenopausal women) is a simple way to study the microenvironment of the ductal tissue, the site of development of most breast cancers.5

Examining this ductal fluid is an excellent way to measure such things as iron levels, ferritin (an iron-binding protein), CRP (a measure of breast inflammation) and aluminum.

The researchers also found that women with breast cancer had much higher levels of ferritin, an iron transport protein, in their breast fluid, which was 5X higher in women with breast cancer.6

This observation has been confirmed in other studies.

In previous studies researchers found that one’s intake of iron did not necessarily correlate with risk of breast cancer, but rather the release of iron from its protective proteins, such as ferritin and transferrin was critical.7

This distinction is very important and explains why some studies found no link between iron intake in the diet and breast cancer incidence.8

Free Iron Can Be Very Dangerous

Over 90% of iron absorbed from your diet is normally bound to these protective proteins. Recent studies have shown that some things we do can cause too much of the iron to be released into surrounding tissues, and if this iron exists as free iron, it can trigger intense inflammation, free radical generation and lipid peroxidation.

Bound iron is relatively harmless.

So, what can cause these protective proteins to release their iron?

One factor is an excessive alcohol intake. Studies by Lee et al have shown that women who drink greater than 20 grams of alcohol a day significantly increase the free iron in their breast tissue and have a higher incidence of invasive breast cancer—the most deadly form.9

It has also been shown that excessive estrogen can displace iron from its protective proteins, thus increasing free iron levels and associated breast cancer risk. 10 This helps explain the link between high estrogen levels and breast cancer.

Of more importance than the total intake of iron is where the iron ends up that is absorbed from your food.

As stated, most of it is bound to protective proteins, such as transferrin in the blood and ferritin within cells. If you have a lot of extra space within these proteins for binding iron, then a high dietary iron intake would be less harmful.

Previously it was thought that a spillover of free iron occurred only when the protective proteins (tranferrin and ferritin) were fully saturated, as we see with the condition hemochromatosis.

How Aluminum and Alcohol Worsen Iron Toxicity

We now know that both aluminum and alcohol can displace the iron from its protective proteins, raising the level of harmful free iron, even when these protective proteins are not fully saturated with iron.9

If this occurs within the breast, as this study demonstrates, free iron levels in the breast ductal tissue can become dangerously high and over time induce malignant tumor formation.

The question to be asked is–where did the aluminum come from?

The authors of the paper suggested underarm antiperspirants as a possibility. But, there is another source that is becoming increasingly a problem and that is from vaccine adjuvants.

Vaccines are a Major Source of Aluminum for Many

Many inactivated vaccines contain aluminum salts to boost the immune reaction. Studies have shown that this aluminum is slowly dispersed all over the body and may be concentrated in breast ducts.11

The amount of aluminum in vaccines is tremendous, especially in such vaccines as the anthrax vaccine, hepatitis vaccine and tetanus vaccine.

Since many American children are being exposed to multiple doses of aluminum containing vaccines by the time they are 6 years old, one would expect very high exposures to injected aluminum.

A recent study by Lucija Tomljenovik and Chris Shaw found that a newborn receives a dose of aluminum that exceeds FDA safety limits (5mg/kg/day) for injected aluminum by 20-fold, and at 6 months of age a dose that was 50-fold higher than FDA safety limits.12

Aluminum at this young age will accumulate in various tissues and with new vaccine recommendations, children and young adults may be exposed to many more aluminum containing vaccines every year throughout life.

With the ability of aluminum to displace iron from its protective proteins, we may not only see a dramatic increase in breast cancer, but also other iron-related diseases, such as liver degeneration, neurodegenerative disease, diabetes, heart failure and atherosclerosis.13 No one is addressing this very real danger.

References

* 1 Wu T et al. Serum iron, copper and zinc concentrations and the risk of cancer mortality in US adults. Ann Epidemiol 2004; 14: 195-201.
* 2 Cade J et al. Case-control study of breast cancer in southeast England: Nutritional factors. Epidemiol Community Health 1998; 52: 105-110.
* 3 Kalinowski DS, Richardson DR. The evolution of iron chelators for the treatment of iron overload disease and cancer. Pharmacol Rev 2005; 57: 547-583.
* 4 Mannello F, et al. Analysis of aluminum content and iron homeostasis in nipple aspirate fluids from healthy women and breast cancer-affected patients. J Appl Toxicol 2011; Feb 21,(ahead of print)
* 5 Mannello F et al. Iron-binding proteins and C-reactive protein in nipple aspirate fluids: role of iron-0driven inflammation in breast microenvironment. Am J Transl Res 2011;3: 100-113.
* 6 Mannello et al and Shpyleva SI et al. Role of ferritin alterations in human breast cancer cells. Breast Cancer Res Treat 2011; 126: 63-71.
* 7 Lithgow D et al. C-reactive protein in nipple aspirate fluid: relation to women’s health factors. Nurs Res 2006; 65: 418-425.

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The Trurth About Soy

Posted by Jan Knutson on February 11, 2011

The Evidence Against Soy

Dow Chemical and DuPont, the same corporations that brought misery and death to millions around the world through Agent Orange, is also a driving forces behind the promotion of soy as a food for humans. They are financing anti-meat and anti-milk campaigns aimed largely at those concerned about animal welfare and the environment, trying to convince them that imitations such as “soymilk” are not only healthier than the real thing, but better for the earth too.

soy, dow chemical, dupont, myth, health food, fermentedThere is no evidence that consuming soy products can improve health, reduce environmental degradation or slow global warming. In fact, the evidence suggests quite the opposite.

The studies below regarding the effects of soy on health are eye-opening, particularly the review by the American Heart Association — which no longer supports the health claims about soy endorsed by the U.S. government.

If you were to carefully review the thousands of studies published on soy, I strongly believe you too would reach the conclusion that any possible benefits of consuming soy are FAR outweighed by the well documented risks.

Unfortunately, many Americans still believe that fermented and processed soy products like soy milk, soy cheese, soy burgers and soy ice cream are good for them.

85 Percent of Consumers Believe the Lies About Soy

The rise of soy as a health food is in large part due to highly successful marketing to otherwise health conscious Americans who set the trend. According to the survey Consumer Attitudes About Nutrition 2008 (by the United Soybean Board), 85 percent of consumers now perceive soy products as healthy.

The survey also found that consumers:

* Rank soybean oil among the top three healthy oils, with 70 percent recognizing soy oil as a healthy oil, and
* Depend on soybean oil, commonly sold as vegetable oil, as one of their two most frequent cooking oils

This is a tragic case of shrewd marketing of misinformation and outright lies taking root among the masses, which will likely take some time to undo.

Ever since the U.S. Food and Drug Administration approved a health claim for soy foods in 1999 (which said diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease), soy sales have skyrocketed. In the years between 2000 and 2007, food manufacturers in the U.S. introduced over 2,700 new foods with soy as an ingredient, including 161 new products introduced in 2007 alone.

This has resulted in a booming multi-billion dollar business. From 1992 to 2007, soy food sales increased from a paltry $300 million to nearly $4 billion, according to the Soyfoods Association of North America.

However, the Weston A. Price Foundation, a nonprofit nutrition education foundation, submitted a petition to the Food and Drug Administration (FDA) in January of this year, asking them to retract its heart-health claim from soy in light of the inconsistent and contradictory evidence showing benefits, and its many proven health risks.

What’s So Wrong With Soy?

Dr. Kaayla Daniel, author of The Whole Soy Story, says:

“Today’s high-tech processing methods not only fail to remove the anti-nutrients and toxins that are naturally present in soybeans but leave toxic and carcinogenic residues created by the high temperatures, high pressure, alkali and acid baths and petroleum solvents.”

Dr. Daniel also points out the findings of numerous studies reviewed by her and other colleagues — that soy does not reliably lower cholesterol, and in fact raises homocysteine levels in many people, which has been found to increase your risk of stroke, birth defects, and yes: heart disease.

Other common health problems linked to a high-soy diet include:

* Thyroid problems, including weight gain, lethargy, malaise, fatigue, hair loss, and loss of libido
* Premature puberty in girls and other developmental problems in babies, children and adolescents
* Cancer
* Brain damage
* Reproductive disorders
* Kidney stones
* Weakened immune system
* Severe, potentially fatal food allergies

Most soy, perhaps about 80 percent or more, is also genetically modified, which adds its own batch of health concerns.

Despite these findings, many people still want to believe the hype, thinking that these studies must somehow be wrong. But the content of soy itself should be a clue. For example, soy products contain:

* Phytoestrogens (isoflavones) genistein and daidzein, which mimic and sometimes block the hormone estrogen
* Phytates, which not only block your body’s uptake of vitamins and minerals but deplete your body of zinc, iron, calcium, and replacing magnesium with aluminum.
* Enzyme Inhibitors, which hinder protein digestion
* Hemaggluttin, which causes red blood cells to clump together and inhibits oxygen take-up and growth
* High amounts of omega-6 fat, which is pro-inflammatory

You’re Consuming Soy Whether You’re Buying “Soy Products” or Not

Even if you know better than to gulp down large amounts of soy milk, slabs of tofu, and other soy snacks, you are still consuming soy if you’re eating processed food, in the form of soybean oil and lecithin. So depending on your dietary habits, your soy consumption could really add up.

In fact, Dr. Joseph Hibbeln at the National Institutes of Health told CNN.com he estimates that soybeans, usually in the form of oil, account for 10 percent of the average person’s total calories in the United States!

When you consider that 90 percent of the money Americans spend on food goes toward processed food, this amount of “accidental” soy intake is not surprising.

The CoQ 10 supplement, ubiquinol, also contain soy bean oil. Unfortunately CoQ 10 (ubiquinol) is only produced by a multi-billion dollar Japanese pharmaceutical company that holds ALL the world patents on it. Hence, there’s no way to replace the soy.

Avoid all forms of soy products, and severely limit intake of other soy, which is easy to do by simply avoiding processed and “fast” foods.

Because soy is so pervasive in the U.S. food supply, avoiding it is not an easy task.

The best way to completely avoid soy in the food supply is to buy whole foods and prepare them yourself.

If you still prefer to buy readymade and packaged products, for whatever reason, Dr. Daniel offers a free Special Report, “Where the Soys Are,” on her Web site at: http://www.wholesoystory.com/. It lists the many “aliases” that soy might be hiding under in ingredient lists — words like “boullion,” “natural flavor” and “textured plant protein.”

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Soy…..

Posted by Jan Knutson on February 11, 2011

Soy Protein Used in “Natural” Foods Bathed in Toxic Solvent Hexane

by Mike Adams, the Health Ranger, NaturalNews Editor

(NaturalNews) Virtually all “protein bars” on the market today are made with soy protein. Many infant formula products are also made with soy protein, and thousands of vegetarian products (veggie burgers, veggie cheese, “natural” food bars, etc.) are made with soy protein. That soy protein is almost always described as safe and “natural” by the companies using it. But there’s a dirty little secret the soy product industry doesn’t want you to know: Much of the “natural” soy protein used in foods today is bathed in a toxic, explosive chemical solvent known as hexane.

To determine the true extent of this hexane contamination, NaturalNews joined forces with the Cornucopia Institute (www.Cornucopia.org) to conduct testing of hexane residues in soy meal and soy grits using FDA-approved and USDA-approved laboratories. The Cornucopia Institute performed the bulk of this effort, and NaturalNews provided funding to help cover laboratory costs.

The results proved to be worrisome: Hexane residues of 21ppm were discovered in soy meal commonly used to produce soy protein for infant formula, protein bars and vegetarian food products.

These laboratory results appear to indicate that consumers who purchase common soy products might be exposing themselves (and their children) to residues of the toxic chemical HEXANE — a neurotoxic substance produced as a byproduct of gasoline refining.

But how dangerous is hexane, exactly? Is it something that could be dangerous at a few parts per million? And which soy-based products on the market right now might be contaminated with hexane?

To answer these questions, NaturalNews looked into public documents surrounding Martek Biosciences Corporation, a company that manufactures DHA for infant formula, using hexane for extraction.

We found disturbing details about Martek, including a documented explosion in the wastewater treatment system downstream from the manufacturing plant. This explosion was caused by hexane pollution.

We also found documents revealing Martek’s application for permission to pollute hexane into the environment, as well as a planned emission cap that would put the company just under the limit for being considered a “major polluter” of Hazardous Air Pollutants.

Additional documents reveal concerning information about the safety of Martek’s oils used in infant formula. All this information is being released in tomorrow’s feature story on NaturalNews, so be sure to check back to read that. The remainder of this story focuses on the use of hexane in soy products.
What you probably never knew about Hexane extraction

To learn more about the use of hexane in the health industry — and in soy products in particular — we turn to the Cornucopia Institute’s recently-published report called Behind the Bean (http://www.cornucopia.org/2009/05/s…)

This report contains some of the most shocking information you’ve probably ever read about the possible dangers of this chemical solvent used in the processing of soy. Here are some highlights of what it explains about hexane: (Quotation marks indicate exact verbiage from the Behind the Bean report.)

• Hexane is a petroleum chemical produced as a by-product of gasoline refining.

• “Hexane is used to process nearly all conventional soy protein ingredients and edible oils and is prohibited when processing organic foods.”

• Soybeans are bathed in hexane as part of their processing by food manufacturers.

• “Hexane is a neurotoxic chemical that poses serious occupational hazards to workers, is an environmental air pollutant, and can contaminate food.”

• Hexane has been detected as a chemical contaminant in soy-based foods.

• There is no requirement that food companies test their products for hexane residues (including soy-based infant formula).

• Soy protein isolate and texturized soy protein (TVP) are made using hexane baths.

• “The soy protein ingredients in most nonorganic foods such as vegetarian burgers and nutrition bars are processed with the use of hexane.”

• Shocker: “Products such as Clif Bars with the label “made with organic oats and soybeans” are required by law to have 70% organic ingredients — the remaining 30%, however, can legally be hexane extracted.”
Soybean processing releases hexane into the environment

Perhaps one of the most shocking realizations in all this is that soybean processing facilities release huge amounts of hexane chemicals into the environment. It is an unavoidable part of the hexane extraction process, and right now tens of millions of pounds of hexane are being released into the atmosphere each year by soy processing companies like Archer Daniels Midland and Cargill.

Here are more startling facts about the release of hexane chemicals by soybean processing facilities: (cited from Behind the Bean by the Cornucopia Institute) (http://www.cornucopia.org/2009/05/s…) (Quotation marks indicate a direct quotation from the Cornucopia Institute’s report. Non-quotation marks indicate paraphrasing of this source.)

• Soybean processing plants release hexane into both the air and water.

• Hexane is considered by the EPA to be a hazardous air pollutant. It defines this as airborne compounds “that cause or may cause cancer or other serious health effects, such as reproductive effects or birth defects, or adverse environmental and ecological effects.”

• “In 2007, the last year for which data is available from the EPA Toxics Release Inventory, grain processors were responsible for more than two-thirds of all hexane emissions in the United States, releasing 21 million pounds of this hazardous air pollutants.”

• A soy processing facility owned by Archer Daniels Midland (ADM) in Decatur Illinois reportedly released almost 2 million pounds of hexane into the environment in a single year! Each year in Illinois, ADM, Cargill, Bunge and other companies release nearly 5 million pounds of hexane into the environment.

• “Solae, a major supplier of soy protein ingredients found in vegetarian burgers, energy bars, and other “all-natural” foods, emitted nearly one million pounds of hexane, as a pollutant, from its factories in Ohio and Illinois. Its plant in Bellevue, Ohio, is the nation’s seventh largest emitter of hexane, releasing more of this hazardous air pollutant than other major sources such as Exxon Mobil’s oil refinery plant in Baytow, Texas, and Firestone’s tire factory in Orange, Texas.”

• “On August 29, 2003, two workers died when hexane gas in a Sioux City, Iowa, soybean processing plant ignited.”

• Hexane explosions have occurred in Italy, Mexico (200 dead) and South Africa, often killing or injuring chemical plant workers.

• In 2001, a truck carrying 4,500 gallons of hexane caught fire and exploded, injuring the truck driver and setting fire to nearby homes.

• Hexane also poses a serious health danger to workers: “Workers who come in dermal (skin) contact with hexane experience immediate irritation characterized by erythema and hyperemia, and they develop blisters after several hours.”

• According to The Occupational Safety and Health Administration (OSHA), the permissible exposure level of hexane is 500 parts per million (ppm) for workers with 8-hour exposures. Exposures of 800 ppm for 15 minutes can cause respiratory tract and eye irritation, as well as symptoms of carnosis. At higher exposure levels, workers can develop symptoms of nausea, vertigo and headaches.

• “Workers who are chronically exposed to hexane levels ranging from 400 to 600 ppm, with occasional exposures of up to 2,500 ppm, have developed polyneuropathy, a neurological disorder. In these cases, distal symmetrical muscle weakness is common, and nerve biopsies show nerve damage. A recently published peer-reviewed article in Environmental Health Perspectives hypothesizes that occupational exposure to hexane may contribute to the development of Leber hereditary optic neuropathy, a disease that causes loss of vision. Chronic exposure may also lead to blurred vision, restricted visual field, and optic nerve atrophy.” (Read more details in Behind the Bean at http://www.cornucopia.org/2009/05/s…

• Almost no research has been done to test the toxicity of hexane residues in foods — not on adults, nor infants.

• “According to EPA reports, small quantities of solvent (up to 0.2 percent by volume of oil) can be present in oil after extraction, even after solvent recovery by film evaporators and a distillation stripper. A Swiss team of scientists tested various oils and found hexane residues in some of the tested oils.”

• Test results from the Cornucopia Institute’s lab tests (funded in part by NaturalNews): < 10 ppm hexane residues in soy oil. Soy meal: 21 ppm hexane residues. Soy grits: 14 ppm hexane residues.

• "Most soy-based infant formulas contain ingredients that have been hexane extracted. In fact, nearly every major ingredient in conventional soy-based infant formula is hexane extracted."
How can you protect yourself and your children from hexane?

As these laboratory tests reveal, hexane residues may be alarmingly widespread across the "natural" foods industry. In fact, as the Cornucopia Institute reports:

"…hexane-extracted soy protein is found in the vast majority of nonorganic foods with soy ingredients that appeal to health-conscious, environmentally conscious, and vegetarian consumers. For example, Gardein™ is a Canadian company that produces meat analogs — soy-based "chicken" and soy-based "beef" — for brands and private labels including Yves Cuisine®, Morningstar Farms®, Trader Joe's, and It's All Good Foods®, and for grocery store prepared foods departments such as Whole Foods. While the company describe its process for making these meat analogs as "pure and simple," it does not mention that it starts with hexane-extracted soy protein."

In the United States, there is currently only one way of knowing for sure that the soy-based foods you purchase is free of hexane contaminants: Look for the green USDA Organic seal on the package:

• Beware of claims of "natural" soy — Even hexane-extracted soy can be called "natural."

• Beware of claims of "made with organic soy" — Such products may still contain non-organic soy-based ingredients extracted with hexane.

• Beware of "veggie" products containing texturized vegetable protein. Many of these products not only likely contain hexane chemical residues; they also are usually made with yeast extract, a flavoring ingredient that contains MSG, a neurotoxin. (Imagine the impact of these two neurotoxins in combination…)

• Don't feed your infant soy protein. Instead, opt for human breast milk (the best option), or goat's milk formulas such as Genesis Organics (www.GenesisOrganics.com).
The bottom line – the Health Ranger's opinion

From my point of view, these highly disturbing findings about hexane residues appearing in processed soy products just confirm what we've known about these food conglomerates for a long time: Big food companies are serving up poison to infants, teens, adults and senior citizens.

Not only are these food companies bathing their soy products in a neurotoxic chemical, the FDA is once again asleep at the wheel, allowing dangerous chemicals to remain prevalent in the food supply while doing virtually nothing to warn consumers or ban the toxic chemical from soy product processing.

Thus, We the People once again find ourselves in the position of being poisoned by the food companies and betrayed by the FDA. If that sounds familiar, it's because this has happened again and again with toxic ingredients ranging from monosodium glutamate and aspartame to sodium nitrite and petrochemical food colorings.

Big Food and the FDA, in fact, almost appear to be conspiring to poison the population… which just happens to create a windfall of profits for Big Pharma — the other corporate master of the FDA.

It's a clever scam: Poison the people with hidden chemicals in the food supply, then when their organs start to fail, drug them on monopoly-priced pharmaceuticals. Meanwhile, the FDA enforces the whole thing by outlawing real food (like raw almonds or raw organic cow's milk), thereby forcing people to eat chemically-contaminated processed food.

To put icing on the (processed) cake, the FDA allows these companies using toxic chemicals to claim their products are "natural." They even allow some health claims for companies using soy in their formulas — even when that soy has been bathed in hexane!
Protect yourself from the toxicity of processed foods

There is no limit to the insanity of what goes into the food supply when profits are at stake, it seems. And this use of the toxic solvent hexane to process soy that's used in infant formula, protein bars and "veggie" products is yet another example of why it's smart to avoid nearly ALL factory-made foods, regardless of their health claims.

When you grow your own food (or just buy fresh produce and food staples) and prepare it in your own kitchen, you know what goes into it. You also know what's NOT in it (such as hexane or melamine). It's the only sure way to protect yourself and your family from the dangers of processed foods made by food commodity giants that are motivated by money, not concern for your health. In fact, the attitude about chemical contaminants by many U.S. food giants mirrors the attitude about melamine in infant formula as demonstrated by China's powdered milk manufacturers: "Ah, what's a little melamine gonna hurt anyway?"

But it does hurt. It hurts your health and harms your children. There are 10,000 children on dialysis machines in China who can prove it to you. And that's why, in my opinion, these companies using hexane-contaminated soy protein in their products deserve to be publicly exposed, heavily fined and perhaps even shut down and run out of business.
Why modern society looks the other way on chemical contamination of foods

Why are companies run out of business when salmonella is found in their peanut butter (for example), but when toxic chemical solvents are found in their soy proteins, the mainstream media says nothing, the FDA does nothing, and the whole world pretends it's all just business as usual?

I'll tell you why. There is an irrational, false belief that continues to permeate society today, and it's founded in the lies of Scientism and the reductionist approach to western thinking. That false belief is that chemicals are good for you, but bacteria are bad for you.

This is the whole thinking behind the widespread use of antibiotics (which actually promote hospital superbugs) and the mass fumigation of California almonds (just to make sure they're no longer RAW). It's the reason why raw milk is outlawed, but chemically-contaminated soy milk is legal. It's the reason why the FDA views the food supply as safe only if it's sterile. It's the big lie about food safety, and virtually every mainstream newspaper, TV station and journalist buys into it.

They think salmonella is deadly dangerous, but MSG, aspartame and sodium nitrite are just fine. They believe in the lie that chemicals are safe as long as the FDA doesn't say anything against them!

But it's hogwash. A sterile food supply is a dead food supply. And dead foods don't keep people alive for very long. Hence the slow, torturous death of our aging population. Our people are not living longer; they're dying longer!

I say this: We are headed for a disastrous collapse of public health stemming from the mass chemical contamination of the food supply and the genetic alteration of the human population.

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