20 Percent of Chickens From Supermarkets Carry Salmonella

Campylobacter is behind millions food poisoning cases every year around the world and hundreds of associated deaths.
One in five chickens sold in supermarkets carries the bug behind most cases of food poisoning. An investigation found that campylobacter and listeria have both been found in was what considered fresh chicken in major grocery retailers.



Campylobacter -- a bacterium blamed for more than 370,000 food poisoning cases a year -- can be killed by cooking chicken properly and disinfecting contaminated areas.


Consumer watchdog Which? tested 192 samples of whole chickens and chicken portions -- standard, free range and organic from Aldi, Asda, The Co-operative, Lidl, Marks & Spencer, Morrisons, Sainsbury’s, Tesco and Waitrose in March.

It found bacterial contamination in samples from each retailer.

Which? stressed the study was a ‘snapshot’ as it tested each retailer on two days in different locations and so could not definitively conclude that chicken from one was better than that from another.

But the results are an improvement on 2009, when the Food Standards Agency (FSA) in the UK found 65 percent of fresh chickens it tested were contaminated with campylobacter at the point of sale.

Read more HERE

Aborted Babies Are Being Chopped Up And Sold To Researchers All Over America With The Full Approval Of The Obama Administration

Did you know that aborted babies are being chopped up and sold to medical researchers all over America?  There is a federal law which is supposed to ban this practice, but it contains a gigantic loophole that abortion clinics are using to sell huge amounts of aborted baby parts to the scientific community.  The loophole in the federal law allows "reasonable payments associated with the transportation, implantation, processing, preservation, quality control, or storage of human fetal tissue."  But there are no guidelines as to what those "reasonable payments" should be and the Obama administration is not about to start prosecuting abortion clinics.  So aborted baby parts from American babies will continue to be very quietly sold for profit to medical researchers and most Americans will never hear anything about it.  But future generations will look back in horror at what we allowed to be done right under our noses.

With the full approval of the Obama administration, one company in the United States has plans to inject aborted baby brain cells into the eyes of patients to see if that will help improve their vision.

Read more HERE

Ammonia used in many foods, not just "pink slime"

New York (Reuters) - Surprise rippled across America last month as a new wave of consumers discovered that hamburgers often contained ammonia-treated beef, or what critics dub "pink slime".

What they may not have known is that ammonia - often associated with cleaning products - was cleared by U.S. health officials nearly 40 years ago and is used in making many foods, including cheese. Related compounds have a role in baked goods and chocolate products.

Using small amounts of ammonia to make food is not unusual to those expert in high-tech food production. Now that little known world is coming under increasing pressure from concerned consumers who want to know more about what they are eating.

"I think we're seeing a sea change today in consumers' concerns about the presence of ingredients in foods, and this is just one example," said Michael Doyle, director of the University of Georgia's Center for Food Safety.

Ammonia, known for its noxious odor, became a hot topic last month with the uproar over what the meat industry calls "finely textured beef" and what a former U.S. government scientist first called "pink slime".

Used as a filler for ground beef, it is made from fatty trimmings that are more susceptible to contamination than other cuts of beef, and are therefore sprayed with ammonium hydroxide - ammonia mixed with water - to remove pathogens such as salmonella and E.coli.

After critics highlighted the product on social media websites and showed unappetizing photos on television, calling it "pink slime," the nation's leading fast-food chains and supermarkets spurned the product, even though U.S. public health officials deem it safe to eat. Hundreds of U.S. school districts also demanded it be removed from school lunch programs.

One producer, Beef Products Inc, has since idled three factories. Another, AFA Foods, filed for bankruptcy protection.

The outrage, which many experts say has been fueled by the term "pink slime," seems more about the unsavoriness of the product rather than its safety.

"This is not a health issue," said Bill Marler, a prominent food safety lawyer. "This is an 'I'm grossed out by this' issue."

Still, critics of so-called "Big Food" point out that while "pink slime" and the ammonia in it may not be harmful, consumer shock over their presence points to a wider issue.

"The food supply is full of all sorts of chemical additives that people don't know about," said Michele Simon, a public health lawyer and president of industry watchdog consulting firm Eat Drink Politics.

NOT AS BAD AS IT SOUNDS?

Read more HERE

Why A Cold Shower Is More Beneficial For You Health Than a Warm One

Most people cringe at the thought of a cold shower. Just a glance at the many polar bear clubs dipping themselves into freezing water can make even those resistant to cold turn their heads away. However, the sporadic research that has been done suggests that regular exposure to cold water (via showers, baths or swims) may have some incredible health benefits.



Most people are unware that cool ambient and water temperature can have a positive impact on your health, primarily by boosting antioxidant levels and promoting better sleep.

Increasing Glutathione Production

Cold showers may increase glutathione -- one of the body’s most powerful endegenous antioxidants. In fact, many of the antioxidants we ingest orally work by helping the body produce glutathione. While the body can make its own glutathione from other nutrients, if we try to take a glutathione pill, our bodies just can’t seem to utilize it. Encouragingly, a study of winter swimmers hints that cold water therapy can stimulate increases in glutathione levels.

Boosting the Immune System

A study from England found that taking daily cold showers increased the numbers of disease-fighting white blood cells (compared to people who took hot showers). The investigators at Britain's Thrombosis Research Institute suggested that as the body tries to warm itself during and after a cold shower, metabolic rate speeds up and activates the immune system, which leads to the release of more white blood cells. And, according to a German study, an occasional winter swim in cold water causes oxidative stress, but, done regularly, such swimming leads to an adaptive antioxidant response; in other words, the body is better able to combat oxidative stress in general once it's accustomed to cold-water swims.

Relieves Depression

Preventing Injury

Increases Testosterone

Enhancing Male Fertility

Read the rest HERE

Girls are developing faster than ever and doctors have no idea why

Hormone evolution
April 5, 2012

Breast growth at age 5? Stop! That can’t be a thing… Can it? It can.

As Strollerderby has previously reported, girls as young as 7 are documented as having had their period.

According to Jezebel, by age 7 an astounding 23% of African American girls are showing breast growth followed by 15% of Hispanic girls, 10% of Caucasian girls and only 2% of Asian girls.

That can’t be what Mother Nature intended. But it’s happening and an increasing number of moms want to know why.

A landmark study in the sixties suggested the average age at which girls hit puberty to be 11. But, as the NY Times reports, a doctor in the late eighties first noticed otherwise: Marcia Herman-Giddens, then a physician’s associate in the pediatric department of the Duke University Medical Center, started noticing that an awful lot of 8- and 9-year-olds in her clinic had sprouted pubic hair and breasts…So she started collecting data, eventually leading a study with the American Academy of Pediatrics that sampled 17,000 girls, finding that among white girls, the average age of breast budding was 9.96. Among black girls, it was 8.87. It’s true, girls are getting their periods earlier than ever and as Jezebel reports, no one knows why.

Read the full article HERE

Ten Worst Chemicals In Cosmetics and Personal Care Products

The personal care industry goes largely unregulated

In 2011, there were well over 200 ingredients under the umbrella term “fragrance,” and manufacturers are not required to disclose any of the actual ingredients in their formulas.

The entire cosmetic industry is in a buyer beware state of alert, thanks to the latest additions to the melting pot of chemicals and pollutants in skin care, above and beyond the usual parabens. Consumers are warned by experts toput on the watch listany make-up which contains synthetic colouring ingredients, emulsifiers, leads, copolymer, triclosan, and “urea as a preservative.” Also contributing to the chemical compounds are phthalates, formaldehyde, and petroleum.

Without proper regulations, especially regarding testing howchemicals react to one another in combinations, it is scary how quickly the industry has become a problem for women and men alike. Some lipsticks are loaded with lead. If you think it doesn’t matter because it’s just on your skin, think again. Deodorants and shampoo must also be included in the equation. There are plenty of solutions to the problem, but where do you begin?


There are critical trade offs when it comes to using products for beauty and hygiene that contain chemicals. Skin cancer can have roots, and the removal of them can leave scars on your nose or even around your mouth. Consumers shouldn’t count on “all natural” labels and similar advertisements because current regulations on the use of those buzzwords are almost non-existent.

Read the full article HERE

The Obsessed Culture of Lowering Cholesterol May Actually Be Causing Cancer

We have become a culture so obsessed with eating foods low in cholesterol and fat that many health experts are now questioning the consequences. Could we really maintain a dietary lifestyle that was so foreign to many of our ancestral populations without any ill effects on our health? Many researchers are now concluding that the answer to that question is "NO." Current data is now suggesting that lower cholesterol levels predate the development of cancer.

What is certain is that the 'little knowledge' that the media often imparts means many folks assume cholesterol is simply a 'bad' thing. Alternately, a good number of us may have heard the terms 'good' cholesterol and 'bad' cholesterol bandied about without knowing much about what this really means. In fact it is a fairly safe bet that if you asked anyone on the street for his or her instinctive response, if asked about cholesterol, they would probably say that we simply need to 'reduce it'.

Noddy Science

The 'noddy-science' offered by marketing men to a generally scientifically-naive public has led many people to believe that we should replace certain food choices with specially developed products that can help 'reduce cholesterol'. Naturally this comes at a price and requires those who can afford it to pay maybe four or five times what a 'typical ordinary' product might cost. But is this apparent 'blanket need' to strive towards lowering our cholesterol justified? And, indeed, is it healthy?

Steve Riechman, a researcher in the Department of Health and Kinesiology, says the study reveals that LDL is not the evil Darth Vader of health it has been made out to be in recent years and that new attitudes need to be adopted in regards to the substance. His work, with help from colleagues from the University of Pittsburgh, Kent State University, the Johns Hopkins Weight Management Center and the Northern Ontario School of Medicine, is published in the Journal of Gerontology.

Riechman and colleagues examined 52 adults from ages to 60 to 69 who were in generally good health but not physically active, and none of them were participating in a training program. The study showed that after fairly vigorous workouts, participants who had gained the most muscle mass also had the highest levels of LDL (bad) cholesterol, “a very unexpected result and one that surprised us.
“It shows that you do need a certain amount of LDL to gain more muscle mass. There’s no doubt you need both -- the LDL and the HDL -- and the truth is, it (cholesterol) is all good. You simply can’t remove all the ‘bad’ cholesterol from your body without serious problems occurring.

The 'noddy-science' of the so-called 'functional food' manufacturers would have us believe that there is such a thing as 'bad' cholesterol and 'good' cholesterol. This is, in fact, totally untrue. The cholesterol itself, whether being transported by LDL or HDL, is exactly the same. Cholesterol is simply a necessary ingredient that is required to be regularly delivered around the body for the efficient healthy development, maintenance and functioning of our cells. The difference is in the 'transporters' (the lipoproteins HDL and LDL) and both types are essential for the human body's delivery logistics to work effectively.

Problems can occur, however, when the LDL particles are both small and their carrying capacity outweighs the transportation potential of available HDL. This can lead to more cholesterol being 'delivered' around the body with lower resources for returning excess capacity to the liver.

Cancer

Does cancer cause low levels of LDL cholesterol, or are lower levels of LDL cholesterol a precursor to the development of cancer? New data from the Framingham Heart Study (FHS) offspring cohort help shed light on the question, mainly by eliminating the reverse-causality hypothesis that cancer is responsible for significantly lower serum concentrations of LDL cholesterol.

"The question we wanted to address is whether low cholesterol happens when the cancer is already there or is it there before the cancer develops," lead investigator Dr Paul Michael Lavigne (Tufts Medical Center, Boston, MA) told heartwire. "Based on these data, it would suggest that lower cholesterol predated the development of cancer by quite a long time. Now, that doesn't necessarily speak to [low cholesterol] causing the cancer; it could have been related to something else altogether, but it's not supportive of the hypothesis that cancer caused the low levels of LDL cholesterol. We don't know why it predates cancer, but it would be premature to attribute it to the cancer itself."

Read the rest of this article HERE

How Chilli Promotes Fat Burning

Capsaicin, the compound gives red chilli pepper its heat, may exert its benefits at the protein level to boost fat burning and energy production, says new research. Obese rats supplemented with capsaicin had 8 per cent less body weight than control animals, and displayed changes in the levels of 20 proteins associated with obesity, according to findings published in the Journal of Proteome Research.

“These changes provide valuable new molecular insights into the mechanism of the anti-obesity effects of capsaicin,” report researchers from Daegu University in Korea. “Thus, we believe that the findings presented here open new insights into the study and potential treatments for this pathology.”

The research taps into the burgeoning weight loss and management market, estimated to already be worth $7bn (€5.2bn) globally. With 50 per cent of Europeans and 62 per cent of Americans classed as overweight, the food industry is waking up to the potential of products for weight loss and management.

The slimming ingredients market can be divided into five groups based on the mechanisms of action - boosting fat burning/ thermogenesis, inhibiting protein breakdown, suppressing appetite/ boosting satiety (feeling of fullness), blocking fat absorption, and regulating mood (linked to food consumption).

Capsaicin is reported to boost heat generation by the body, which means people burn more energy. A laboratory study from the National Chung Hsing University in Taiwan, found that capsaicin may inhibit the growth of fat cells (Journal of Agricultural and Food Chemistry, 2007, Vol. 55, pp. 1730-1736), while a human study with capsaicin, in combination with green tea extracts, found that (Clinical Nutrition, doi: 10.1016/j.clnu.2009.01.010) an alternative mode of action with promotion of the feeling of fullness and sustained satiety.

The new data suggests that the compound may exert its benefits by triggering certain beneficial protein changes in the body.
Read the rest of the article HERE
Read also :

• Capsaicin Plus Green Tea Combo Help
  Reduce Energy Intake, Aid Weight Loss

Research Shows Hot Peppers Also Prevent The Number One Cause of Death

March 28, 2012

Capsaicinoids found in cayenne pepper, jalapenos, habaneros and other chili peppers already have an established treatment role in creams to address joint and arthritis pain. They also promote fat burning, increase metabolism and even kill cancer cells. Scientists have now reported the latest evidence that chili peppers are a heart-healthy food with potential to protect against the No. 1 cause of death in the developed world.



The report was part of the 243rd National Meeting and Exposition of the American Chemical Society (ACS), being held in San Diego the week of March 26.

Past research suggested that spicing food with chilies can lower blood pressure in people with that condition, reduce blood cholesterol and ease the tendency for dangerous blood clots to form.

Researchers in Korea recently published evidence that suggests the mechanisms behind why capsaicin may aid weight loss.

Spicing up your daily diet with some red pepper can also curb appetite, especially for those who don't normally eat the popular spice, according to research from Purdue University.

The component that gives jalapeno peppers their heat may also kill prostate cancer cells.


"Our research has reinforced and expanded knowledge about how these substances in chilies work in improving heart health," said Zhen-Yu Chen, Ph.D., who presented the study. "We now have a clearer and more detailed portrait of their innermost effects on genes and other mechanisms that influence cholesterol and the health of blood vessels. It is among the first research to provide that information."

The team found, for instance, that capsaicin and a close chemical relative boost heart health in two ways. They lower cholesterol levels by reducing accumulation of cholesterol in the body and increasing its breakdown and excretion in the feces. They also block action of a gene that makes arteries contract, restricting the flow of blood to the heart and other organs. The blocking action allows more blood to flow through blood vessels.

Read the rest of this article HERE

Microwaved Water - See What It Does To Plants

If you find this article interesting you would certainly find the following article well worth reading "Radiation Ovens - The Proven Dangers Of Microwaves"

The following is an old article that appeared at Rense.com many years ago, but certainly remains worth reading.
The original article "Microwaved Water - See What It Does To Plants" contains much more detail - click HERE

More photographs and examples can be found in the following base-article "Microwaved Water and Plants"

Below is a Science fair project presented by a girl in a secondary school in Sussex.
In it she took filtered water and divided it into two parts.


The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave.

Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave.

She was thinking that the structure or energy of the water may be compromised by microwave.

As it turned out, even she was amazed at the difference, after the experiment which was repeated by her class mates a number of times and had the same result.










It has been known for some years that the problem with microwaved anything is not the radiation people used to worry about, it’s how it corrupts the DNA in the food so the body can not recognize it.

Microwaves don’t work different ways on different substances. Whatever you put into the microwave suffers the same destructive process. Microwaves agitate the molecules to move faster and faster. This movement causes friction which denatures the original make-up of the substance. It results in destroyed vitamins, minerals, proteins and generates the new stuff called radiolytic compounds, things that are not found in nature.

So the body wraps it in fat cells to protect itself from the dead food or it eliminates it fast. Think of all the Mothers heating up milk in these ‘Safe’ appliances. What about the nurse in Canada that warmed up blood for a transfusion patient and accidentally killed him when the blood went in dead. But the makers say it’s safe. But proof is in the pictures of living plants dying!!!

FORENSIC RESEARCH DOCUMENT
Prepared By: William P. Kopp
A. R. E. C. Research Operations
TO61-7R10/10-77F05
RELEASE PRIORITY: CLASS I ROO1a

Ten Reasons to dispose off your Microwave Oven

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

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

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

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

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

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

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

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

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

9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

Source - Microwave test – an eye opener | Employee News

High-Fat Diet May Cause Less Weight Gain And Stimulate New Brain Cell Growth

Arlene Paredes
International Business Times
Tue, 27 Mar 2012 08:13 CDT

Scientists gave mice a high fat diet, after which, the mice showed growth of new brain cells and less weight gain.

"We really don't understand the function of these neurons in the normal brain," study researcher Seth Blackshaw, an associate professor at Johns Hopkins University School of Medicine, told LiveScience.

Prof. Blackshaw said the growth of new brain cells has yet to be explained, but initial data makes interesting implications.

"Our data suggests that these neurons may have an important role in regulating feeding."

Researchers noted the new brain cells grew in an area of the brain that seems to regulate eating. They also noted that even after they stopped the new brain-cell growth, the mice on the experiment gained less weight and stayed more active.

The new cells grew in a part of the brain called the median eminence, which lies at the edge of a fluid-filled chamber and therefore outside of the blood-brain barrier (which keeps toxic substances out of the brain), but it extends deep into the hypothalamus, which helps the human body spend the energy it accumulates, reports LiveScience.

The researchers wanted to see how brain cells in the median eminence reacted to a high-fat diet, so they put mice on a "Big Mac" diet - which contained 60 per cent fat instead of the 35 percent fat in regular mouse chow, LiveScience reports.

"We have no idea if this happens in any species other than mice. In humans all the cells and the structures are conserved," Blackshaw said. "I think there's no reason to assume necessarily that this wouldn't happen in humans, but I would be very careful into reading too much in these studies."

The study was published on March 25 in the journal Nature Neuroscience.

COMMENT:
All the REAL research that is NOT "bought" by special interests shows that humans thrive on high fat, low carbohydrate diets (as long as the fat is healthy, mostly animal, saturated fat and not the plastic, toxic fats like most seed and vegetable oils and especially trans fats / hydrogenated fats). There's mountains of scientific evidence for this going back to the early 20th Century -- besides all the records of cultures who ate this way going back MUCH longer. MUCH more than the bogus mainstream claims about fat and cholesterol being "bad" and high carb diets being "good," etc.

In fact, all the health issues that were supposed to be prevented and/or improved during the period since these totally bogus and insane recommendations were made, all these "diseases" and more have skyrocketed. Besides all the solid scientific studies, papers, clinical trials, and research of every kind supporting these facts, there are thousands of readers and forum members here that have experimented with the Paleo / Primal low carb, high fat diet and have eliminated or vastly improved every kind of health issue under the sun, and MANY, MANY more around the world who've posted their results on numerous websites and blogs. And the science that shows all this is NOT funded and controlled by Big Pharma / Big Agra cartels or the Powers That Be.

You can find all this out if you have an open mind and want to do the research yourself, otherwise, you can always run along and go to the disinformation superhighway -- it's a big one and will keep you going in circles for very long time.

Putting The Myth To Rest - There Is No Such Thing As Bad Cholesterol

By PreventDisease.com

Perhaps one of the biggest health myths propagated in western culture and certainly in the United States, is the correlation between elevatedcholesterol and cardiovascular disease (CVD). Unfortunately, despite dozens of studies, cholesterol has not been shown to actually cause CVD. To the contrary, cholesterol is vital to our survival, and trying to artificially lower it can have detrimental effects, particularly as we age.

Cholesterol seems to be one of those things that strikes fear into the hearts of many, so to speak. We have become obsessed with eating foods low in cholesterol and fat. Ask almost anyone, and they can tell you their cholesterol levels.

What is certain is that the 'little knowledge' that the media often imparts means many folks assume cholesterol is simply a 'bad' thing. Alternately, a good number of us may have heard the terms 'good' cholesterol and 'bad' cholesterol bandied about without knowing much about what this really means. In fact it is a fairly safe bet that if you asked anyone on the street for his or her instinctive response, if asked about cholesterol, they would probably say that we simply need to 'reduce it'.

The 'noddy-science' offered by marketing men to a generally scientifically-naive public has led many people to believe that we should replace certain food choices with specially developed products that can help 'reduce cholesterol'. Naturally this comes at a price and requires those who can afford it to pay maybe four or five times what a 'typical ordinary' product might cost. But is this apparent 'blanket need' to strive towards lowering our cholesterol justified? And, indeed, is it healthy?

For anyone who has had the official diagnosis of 'high cholesterol' in their bloodstream, they may even have embarked upon a program of medicinal intervention. In fact it is quite likely that they may have joined the legions of long-term pill-poppers who are already lining the pockets of the profit-oriented pharmaceutical giants.

But let's take a moment, now, to review some of the facts and fallacies about the much-maligned substance: cholesterol.

Cholesterol is needed to make hormones. Without it we would not produce estrogen, progesterone or testosterone. It is vital for the functioning of nerve synapses and provides the structural integrity for our cell membranes. Cholesterol is used by the skin to help prevent water evaporation and to make our skin waterproof. Vitamin D is synthesized from cholesterol. And bile, used for fat digestion, consists mostly of cholesterol. The liver produces about 90 percent of the cholesterol in our bodies; only 10 percent comes from diet. If we eat too much cholesterol, the liver decreases the output of cholesterol.

Cholesterol is a naturally occurring lipid. This means it is a type of fat or oil and it is in fact an essential component in creating and sustaining the membranes of the cells of all bodily tissues. So this alone means we need cholesterol to survive! Most of the cholesterol that is found in our bodies is actually naturally manufactured within our own cells. However there is also an additional contribution that we get from external 'nutritional' sources - the foods we consume. In a typical diet providing around 400mg of cholesterol per day from food sources, about half to two-thirds of this amount is actually absorbed through the process of digestion. The body will normally secrete about a gram (1000mg) of cholesterol per day into the bile via the ducts, and approximately three-fifths of this is then re-absorbed.

Where our tissues or organs are a particularly dense complex of cells, which have closely packed cell membranes, there will naturally be higher levels of cholesterol. The key organs that need, and contain, these higher amounts of cholesterol include the liver, the brain and the spinal cord - none of which would work well if we reduced cholesterol too much!

In effect cholesterol plays an essential role in the development and maintenance of healthy cell walls. It is also a critical factor in the synthesizing of steroid hormones, which are a key factor in our natural physical development. 

Being a lipid, cholesterol is fat-soluble, but it is not soluble in blood. However it needs to be transported around the body to the places where it can be utilized. This is why, in order to be moved around, it must become 'associated' with certain lipoproteins which feature a water-soluble (therefore 'blood transportable') coat of proteins. There are two key types of lipoproteins that transport cholesterol around the body: low-density and high-density variants. The essential cellular function of cholesterol requires that sufficient amounts are manufactured by specialized sub-systems (or organelles) within the body's cells called the endoplasmic reticulum. Alternatively, the cholesterol we need must be derived from our diet. During the process of 'digestion and assimilation' of foods, it is the low-density lipoprotein (LDL) that carries dietary cholesterol from the liver to various parts of the body.

When there is sufficient cholesterol for cellular needs, the other key transport mechanism in this amazing 'logistics system' - high-density lipoprotein (HDL) - can take cholesterol back to the liver from where any unnecessary excess can be processed for excretion.

The 'noddy-science' of the so-called 'functional food' manufacturers would have us believe that there is such a thing as 'bad' cholesterol and 'good' cholesterol. This is, in fact, totally untrue. The cholesterol itself, whether being transported by LDL or HDL, is exactly the same. Cholesterol is simply a necessary ingredient that is required to be regularly delivered around the body for the efficient healthy development, maintenance and functioning of our cells. The difference is in the 'transporters' (the lipoproteins HDL and LDL) and both types are essential for the human body's delivery logistics to work effectively.

Read the rest of this article HERE

Drug-resistant strains of TB out of control, warn experts

Mar 25 2012 07:21

The fight against new, antibiotic-resistant strains of tuberculosis has already been lost in some parts of the world, according to a senior World Health Organisation expert. Figures show a 5% rise in the number of new cases of the highly infectious disease in the UK.

Dr Paul Nunn, head of the WHO's global TB response team, is leading the efforts against multi-drug resistant TB (MDR-TB). Nunn said that, while TB is preventable and curable, a combination of bad management and misdiagnosis was leaving pharmaceutical companies struggling to keep up. Meanwhile, the disease kills millions every year.

"It occurs basically when the health system screws up," said Nunn. "Treating TB requires a carefully followed regime of medication over six months. In places where health services are fragmented or underfunded, or patients poor and health professionals ill-trained, that treatment can fall short, which can in turn lead to patients developing drug-resistant strains. It's been estimated that an undiagnosed TB-infected person can infect 10 others a year.

"There's a vicious circle, because when new drugs come out they are expensive, so there is no demand. Without the volume of demand, the cost will not come down. If we can't tackle this, we are going to finish up with a lot more people being diagnosed with multi-drug resistant strains. We've already lost the battle in places such as the former Soviet Union, and so we need a huge expansion of effort, especially in places like India and China." He added: "In some areas we have probably already lost the battle. Globally, it is still just 5% of the total number of TB cases, but with sloppy management of treatment we are moving towards an accelerating problem."

Tuberculosis is long thought to have lost out as donors preferred to fund HIV research and healthcare for children. "The absolute numbers were seen to be falling and TB seemed somehow to lose out and never had the profile of other health issues; it was the orphan child and just didn't get the same funding," said Nunn. But while there were few drugs on the horizon, new rapid diagnostic tests were a "wonderful" breakthrough.

It is 130 years since the German scientist Dr Robert Koch astounded the world by announcing that he had discovered the cause of tuberculosis, the TB bacillus. At the time TB was raging through Europe and the Americas, killing one in seven people. Today tuberculosis remains an epidemic in much of the world, causing the deaths of several million people each year, most of them in developing countries. The combination of HIV and TB has proved catastrophic. More than 350 000 people living with HIV died because of TB in 2010.

TB was once the biggest killer in Britain, but cases are now concentrated in London and among people not born in the UK. Provisional figures from the Health Protection Agency showed there were 9 042 new cases in 2011, compared with 8 587 in 2010. But Professor Ibrahim Abubakar, head of the TB section at the HPA, cautioned: "Despite the observed increase in TB cases in 2011, this provisional data should be interpreted with caution, because numbers are likely to change due to late notifications and de-notification of cases. It is therefore too early to determine whether this is a return to the upward trend of cases seen in the past two decades in the UK. TB continues to disproportionately affect those in hard to reach and vulnerable groups, particularly migrants, so it is crucial that we have specific strategies in place to address this."

The UK is also under pressure to restore funding to the Global Fund, first established to tackle what is often called the "big three" of HIV, malaria and TB. A $1.7-billion reduction in funding to tackle TB over the next five years will affect the treatment of 3.4-million TB patients and could reverse gains made in tackling the disease, says new evidence released by three charities.

Results UK, the International HIV/Aids Alliance and the Stop Aids Campaign say they no longer have the resources to continue expanding their work. They are urging the UK to back emergency action to replenish the Global Fund at the G20 meeting in Mexico in June. The fund provides more than four-fifths of all funding to fight TB.

Read more HERE

It seems Marijuana is becoming the next miracle drug that cures all known disease

It seems Marijuana is becoming like so many other alternative / complementary products that start out being marketed or suggested for the treatment of some condition and then eventually ends up being a miraculous cure-all for any condition from the common cold to cancer.

Another Reason Marijuana is Illegal: It Prevents The Spread of HIV

The overwhelming evidence of the curative powers of marijuana and cannabinoids leave little doubt that the pharmaceutical industry is behind marijuana prohibition laws. The amount of research now validating the truly remarkable nature of this healing plant is simply enormous. According to new findings published in the journal PLoS ONE, researchers have now have now discovered that marijuana-like chemicals trigger receptors on human immune cells that can directly inhibit a type of human immuno-deficiency virus (HIV) found in late-stage AIDS.

The U.S. Patent 6630507 was specifically initiated when researchers found that cannabinoids had specific antioxidant properties making them useful in the treatment and prophylaxis of wide variety of oxidation associated diseases, such as ischemic, age-related, inflammatory and autoimmune diseases. The cannabinoids are found to have particular application as neuroprotectants, for example in limiting neurological damage following ischemic insults, such as stroke and trauma, or in the treatment of neurodegenerative diseases, such as Alzheimer's disease, Parkinson's disease and HIV dementia.

Read more HERE

Heart attack prediction clue found

2012-03-22 08:28

Washington - Too often, people pass a cardiac check-up only to collapse with a heart attack days later. Now scientists have found a clue that one day may help doctors determine if a heart attack is imminent, in hopes of preventing it.

Most heart attacks happen when fatty deposits in an artery burst open, and a blood clot then forms to seal the break. If the clot is too big, it blocks off blood flow.

The problem: Today's best tests cannot predict when that is about to happen.

"We don't have a way to get at whether an artery's going to crack, the precursor to a heart attack," said Dr Eric Topol, director of California's Scripps Translational Science Institute.

On Wednesday, Scripps researchers reported a new lead - by searching people's blood for cells that appear to flake off the lining of a severely diseased artery.

Intrigued

Topol's team measured high levels of those cells, deformed ones, floating in the blood of 50 people who'd just had a heart attack. The research is reported in the journal Science Translational Medicine.

Next, Topol said his team soon will begin needed studies to learn how early those cells might appear before a heart attack, and if spotting them could allow use of clot-preventing drugs to ward off damage. Some San Diego emergency rooms will study an experimental blood test with chest-pain sufferers whose standard exams found no evidence of a heart attack, he said.

Do not expect a test to predict heart attacks any time soon - a lot more research is needed, caution heart specialists not involved with the study. But they are intrigued.

"This study is pretty exciting," said Dr Douglas Zipes of Indiana University and past president of the American College of Cardiology. It suggests those cells are harmed "not just in the minutes prior" to a heart attack, he said, "but probably hours, maybe even days" earlier.

"It's a neat, provocative first step," added Dr William C Little, cardiology chief at Wake Forest Baptist Medical Centre. "But it is not a biomarker ready for prime time."

About 935 000 people in the US have a heart attack every year, according to government figures. Doctors can tell who's at risk: People with high blood pressure and cholesterol, who smoke, have diabetes, are overweight or sedentary.

But there's no way to tell when a heart attack is imminent. Tests can spot that an artery is narrowing, or if a heart attack is under way or already has damaged the heart muscle. They can't tell if the plaque inside arteries is poised to rupture.

Surprise

So it's not that uncommon for someone to suffer a heart attack shortly after passing a stress test or being told that their chest pain was nothing to worry about.

The study, funded by the National Institutes of Health, investigated cells shed from the endothelium, or the lining of blood vessels, into the bloodstream. They're called "circulating endothelial cells".

First, Topol's team paired with Veridex LLC, a Johnson & Johnson unit that makes technology used to find cancer cells floating in blood. Could it find these cardiovascular cells, too?

The team took blood samples from 50 heart attack patients - before they had any artery-disturbing tests or treatments - and from 44 healthy volunteers. They counted lots of the endothelial cells floating in the heart attack victims' blood, and very little in the healthy people's blood.

The big surprise: The cells in the heart patients were grossly deformed. "Sick cells" is how Topol describes them.

The study couldn't tell when those abnormal cells first appeared - and that's key, said Wake Forest's Little. It's not clear how many heart attacks happen too suddenly for any warning period.

But Topol theorises there are plaques that break apart gradually and may shed these cells for up to two weeks before the heart attack. He cites autopsy studies that found people's arteries healed several plaque ruptures before the final one that killed them.

Topol said Scripps and Veridex have filed for a patent for a blood test to detect the abnormal cells.

- AP Read the original News24 article HERE

IMPORTANT INFORMATION ON HEART DISEASE

In 1989 the World's only two-time, unshared Nobel Prize-winning scientist and his associate continued that early research, formulated a scientific theory for coronary heart disease.

Unfortunately Medical Science, being so strongly profit driven fails to recognise some of the most important causes and treatments of heart disease.

In the United States alone 50 million people are currently diagnosed with one or more of these conditions.  Most are gambling on cardiovascular health with conventional medical treatment with little relief of their disease or symptoms.

"If you are at risk of heart disease, or if there is a history of heart disease in your family, if your father or other members of the family died of a heart attack or stroke, or if you have had a mild heart attack yourself, then you had better be taking vitamin C and lysine." British Journal of Optimum Nutrition, Linus Pauling Interview, 1994

There is a proven solution for cardiovascular disease, according to Dr. Linus Pauling, who in 1992 announced:

" . . . we can get almost complete control of cardiovascular disease, heart attacks and strokes by the proper use of vitamin C and lysine.  It can prevent cardiovascular disease and even cure it.  If you are at risk of heart disease, or if there is a history of heart disease in your family; if your father or other members of the family died of a heart attack or stroke . . . or if you have had a mild heart attack yourself, then you had better be taking vitamin C and lysine.” 

Now 20 years later, medical ‘science’ has failed to acknowledge, investigate, or publish a single study on Linus Pauling’s theory, and conventional cardiology is still no closer to curing heart disease and in fact may be causing an increase in heart disease because of the Lp(a)-increasing side effect of statin drugs.

In the 1940s, even before World War II, pioneering scientific researchers established a significant correlation between a single nutritional deficiency (ascorbic acid) and cardiovascular disease.

Dr. Linus Pauling, widely regarded as one of the greatest scientists of the twentieth century and a pioneer in the field of orthomolecular medicine, and his associate Dr. Matthias Rath alerted the world to the cause of heart disease in 1989.  Their Unified Theory of Human Cardiovascular Disease Leading the Way to the Abolition of this Disease as a Cause for Human Mortality, published in the Journal of Orthomolecular Medicine, 6:139-143, constitutes one of the greatest potential breakthroughs of modern science.  In summarizing their findings in the Unified Theory paper they conclude:

"This disease is the direct consequence of the inability of man to synthesize ascorbate (vitamin C) in combination with insufficient intake of ascorbate in the modern diet."

"Since ascorbate deficiency is the common cause of human CVD, ascorbate resupplementation is the universal treatment for this disease."

"Further clinical confirmation of this theory should lead to the abolition of CVD as a cause of human mortality for the present generation and future generations of mankind."

To read the full text of "A Unified Theory of Human Cardiovascular Disease Leading the Way to the Abolition of This Disease
as a Cause for Human Mortality" in .pdf click HERE to download.

Their remarkable theory, and its intriguing claim that low-cost Lp(a) cholesterol binding inhibitors will prevent and even dissolve arterial blockages, has, to the great detriment of the American public and in fact the world, apparently gone unnoticed by the pharmaceutical industry, the medical profession and the media.  At his last public interview in 1992, Dr. Pauling announced, " . . . we can get almost complete control of cardiovascular disease, heart attacks and strokes . . . even cure it.”  Full Excerpts from Pauling's Last Public Interview in 1994 is provided lower down on this page.

In Pauling's last private telephone interview with reporter Peter Barry Chowka, conducted on April 9, 1994, he expressed his surprise that this theory of heart disease wasn't formulated and the disease eradicated decades earlier, stating:

". . . I have trouble understanding why somebody interested in heart disease didn't think of it 20 or 30 years ago when it was accepted by cardiologists that the primary cause of atherosclerosis and heart disease is a lesion in the wall of an artery in a region of stress.  So I asked myself two or three years ago, 'Why should there be a lesion in the wall of the artery?'  Animals don't have these lesions in regions of stress.  Well, you have the lesions because arteries are weak.   Why are they weak?  Ordinarily, animals' arteries are strengthened by the deposit of collagen.  And you can't make collagen without using up vitamin C.  Humans don't get enough vitamin C, so their arteries are weak.  And then a lesion forms, followed by the other stages of developing heart disease. THEREFORE, DEFICIENT INTAKE OF VITAMIN C IS A PRIMARY CAUSE OF CARDIOVASCULAR DISEASE."

Those who have acute coronary syndrome (ACS), artery disease, chest pain (angina pectoris), a heart attack history, (myocardial infarction or MI), a history of stroke (also a form of cardiovascular disease), peripheral artery disease (PAD), atherosclerosis, arteriosclerosis, a family history of heart disease, high blood pressure, or high cholesterol - and even those who don't - would be well advised to follow this scientist's advice.


EXCERPTS FROM THE LAST PUBLIC LINUS PAULING INTERVIEW IN 1992

(taken from interviews with Tony Edwards for QED BBC Television and with Patrick Holford at the Power of Prevention conference)

INTERVIEWER:  You are recommending vitamin C and lysine for the treatment of cardiovascular disease.  How exactly does lysine help to prevent cardiovascular disease?

DR. PAULING:  Many investigators contributed to showing that lipoprotein (a) is what is deposited in plaques, not just LDL, but lipoprotein (a).  If you have more than 20mg/dl in your blood it begins depositing plaques and atherosclerosis, so the question then is, "What causes lipoprotein (a) to stick to the wall of the artery and cause these plaques?"  Well, countless biochemists and other chemists are pretty smart people and they discovered what it is in the wall of the artery that causes lipoprotein (a) to get stuck to the wall of the artery and form atherosclerotic plaques and ultimately lead to heart disease, strokes and peripheral arterial disease.  The answer is there is a particular amino acid in a protein in the wall of the artery - lysine - which is one of the 20 amino acids that binds the lipoprotein (a) and causes atherosclerotic plaques to develop.  I think it is a very important discovery.

Well, now, if you know that there are residues of lysine, lysyl residues, that hold the lipoprotein (a) to the wall of the artery and cause hardening of the arteries, then any chemist, any physical chemist would say at once that the thing to do is to prevent that by putting the amino acid lysine in the blood to a greater extent than it is normally.  Of course, you get lysine normally in your food.  Meat in particular contains a good bit of lysine.  And you need lysine to be alive.  It is an essential amino acid.  You have to get about a gram a day to keep in protein balance, but you can take lysine, pure lysine, a perfectly non-toxic substance in food, as 500-mg tablets and that puts extra lysine molecules in the blood.  They enter into competition with the lysyl residues on the walls of arteries and accordingly count to prevent the lipoprotein (a) from being deposited or even will work to pull it loose and destroy the atherosclerotic plaques.

INTERVIEWER:  Do you think the treatment of lysine and vitamin C can reverse the atherosclerotic process?

DR. PAULING:  I think so, yes.  Now I've got to the point where I think we can get almost complete control of cardiovascular disease, heart attacks, and strokes by the proper use of vitamin C and lysine.  It can prevent cardiovascular disease and even cure it.  If you are at risk of heart disease, or if there is a history of heart disease in your family; if your father or other members of the family died of a heart attack or stroke or whatever, or if you have had a mild heart attack yourself, then you had better be taking vitamin C and lysine.


WHAT CAUSES ARTERY BLOCKAGES?

More than 650 documented scientific studies have proven that a lack of ascorbic acid (vitamin C) is the key risk factor for heart disease. Occlusive coronary artery disease (atherosclerosis) is a form of scurvy that occurs when the body is deficient in ascorbic acid (vitamin C) and subsequently the collagen that is made only in the presence of high levels of vitamin C.

Without vitamin C, and hence collagen, the lining (endothelium) of the coronary arteries (the points of the greatest mechanical stress and force from the heartbeat) begins to deteriorate and develop weak spots (lesions).  The body's response to the weakening arteries is to deposit plaque to reinforce the arteries, much like a scab on a skin wound.  Years of ongoing deficiency and resultant plaque deposits results in artery blockages that prevent adequate blood flow to the heart and ultimately cause a heart attack. 

Most animals make large amounts of vitamin C in the liver, and those that do rarely suffer from coronary artery blockages.  Because humans lack the ability to make vitamin C in the liver as most animals can do, oral intake of vitamin C at high levels (far greater than the U.S. RDA) is required by the body in order for it to make adequate collagen for vascular health.  Like humans, guinea pigs are also unable to make vitamin C and were demonstrated in laboratory studies nearly 50 years ago by Canadian doctor George Willis, and later in 1989 by Drs. Pauling and Rath, to develop and die from artery blockages like humans when vitamin C was withheld from their diet.  Willis' landmark Reversibility experiment clearly showed that early atherosclerosis is reversible simply by increasing vitamin C to optimal levels.

WHAT REVERSES ARTERY BLOCKAGES?

Coronary artery plaques are comprised in large part of the "sticky" cholesterol known as Lp(a), which has been proven ten times more likely to cause artery disease than the LDL cholesterol that your doctor normally tests for in a cholesterol panel.  Doctors seldom test for Lp(a) levels because the Lp(a) connection to heart disease risk has been downplayed despite scientific evidence, medical journal reports, and media reporting that Lp(a) increases heart attack risk, and because there are no current pharmaceutical drugs proven to lower Lp(a).

However, it is well established that Lp(a) is attracted to the amino acid lysine and therefore binds to the lysine found in a protein in artery walls via the Lp(a)'s binding sites when the artery, weakened from a lack of collagen due to a vitamin C deficiency, has formed weak spots, or lesions, and requires reinforcement.

According to the twice Nobel prize winner Pauling, "Knowing that lysyl residues are what cause Lp(a) to get stuck to the wall of the artery and form atherosclerotic plaques, any physical chemist would say at once that the thing to do is put the amino acid lysine in the blood to a greater extent than it is normally. . . you can take lysine, pure lysine, a perfectly non-toxic substance in food, as a supplement, which puts extra lysine molecules in the blood. They enter into competition with the lysyl residues on the walls of arteries and accordingly work to prevent Lp(a) from being deposited, or even will work to pull it loose and destroy atherosclerotic plaques." Linus Pauling, Journal of Optimum Nutrition, Aug 1994.

Today more than 1,500 scientific studies have investigated the role of Lp(a) in heart disease, and most have confirmed Pauling's insight.  We also know that our chances of heart attack or stroke are 70 percent greater when Lp(a) is elevated, according to Oxford research published in Circulation, September 2000.  It is almost impossible, however, to get enough of the critical, heart-healthy nutrients ascorbic acid and lysine, also referred to as Lp(a) binding inhibitors, recommended by Pauling from one's diet.

For accurate testing of Lp(a) cholesterol, Heart Disease Cause and Cure recommends the use of a laboratory in the U.S. that accurately measures Lp(a) cholesterol for determining heart attack risk. Heart disease risk can be almost completely eliminated with the use of the Lp(a) test for determining Lp(a) cholesterol level along with continued use of Pauling therapy Lp(a) binding inhibitor formulas for lowering Lp(a) to a safe level and preventing continued plaque deposits.   

LINUS PAULING - WHO WAS HE?

Born on February 28, 1901 in Portland, Oregon, Linus Pauling received his Bachelor's degree from Oregon State College in 1922, his Doctorate from the California Institute of Technology in 1925, and honorary degrees from universities in seven countries and numerous awards for his work in science and humanitarianism.  A multifaceted genius with a zest for communication, for years Dr. Linus Pauling was probably the most visible, vocal, and accessible American scientist.  He was a master at explaining difficult, even abstruse, medical and scientific information in terms understandable to intelligent lay persons.

Dr. Pauling wrote numerous articles and books for the general public — on science, peace, and health. Popular books in which Linus Pauling detailed his nutritional recommendations are Vitamin C and the Common Cold, Cancer and Vitamin C (with Ewan Cameron, M.D.), and How to Live Longer and Feel Better.  His landmark book, The Nature of the Chemical Bond, is frequently cited as the most influential scientific book of the 20th century.

Dr. Linus Carl Pauling, responsible for the invention of the world's only known cure for heart disease.

Dr. Linus Pauling is the only person ever to receive two unshared Nobel Prizes — for Chemistry (1954) and for Peace (1962).  The British magazine New Scientist ranks Linus Pauling among the 20 most influential scientists in history, in company with Darwin, Einstein, Galileo and Newton.  Over the seven decades of his scientific career, Pauling's research interests were wide-ranging and eclectic. He made important discoveries in many different fields of chemistry — physical, structural, analytical, inorganic, and organic chemistry, as well as biochemistry. In both theoretical and applied medicine he made important discoveries in genetic diseases, hematology, immunology, brain function and psychiatry, molecular evolution, nutritional therapy, diagnostic technology, statistical epidemiology, and biomedicine.  Much of Pauling's lifework combined the dedication and knowledge of the scientist with a deep commitment to humanitarianism that espoused his own operating ethical principle of the "minimization of suffering."   Pauling also shared a devotion to pacifism with his friend, Albert Einstein.

When Pauling died on Aug. 19, 1994 at the age of 93 years, the world lost one of its greatest scientists and humanitarians and a much respected and beloved defender of civil liberties and health issues. He left us, however, his last great scientific contribution to the world - the only known cure for heart disease.

Linus Pauling commemorative 2008 U.S. Postal Stamp
Dr. Pauling was honored posthumously in April 2008 with a Nationally distributed United States Postal Service stamp that features his likeness.  "We are pleased to honor Linus Pauling as one of the top twenty scientists in the world," said Corvallis, Oregon Postmaster John Harrington. 

LEARN ABOUT FOODSTATE VITAMIN C

Also read about FoodState Vitamin C Complex

STUDY : (Download .pdf file) Comparative Bioavailability to humans of Ascorbic acid alone or in a Citrus extract

STUDY: (Download .pdf file) Citrus Extract and Human Lipids

STUDY: (Download .pdf file) Human Supplementation with Different forms of Vitamin C

STUDY: (Download .pdf file) Comparison of Two Forms of Vitamin C on Galactose Cataracts

STUDY: (Download .pdf file) Bioavailability of Vitamin C

WHAT MAKES FOODSTATE DIFFERENT?

Read more HERE

The discovery of Vitamin C in 1927 by the Hungarian scientist Albert Szent Györgyi was a significant step forward in the understanding of the role that nutrients play in the maintenance of health in the human body. Szent Györgyi used paprika and orange to isolate the white crystalline powder that we know today as ascorbic acid or vitamin C.  These fruits had been used to treat and cure scurvy. In the process of synthesizing the active substance, Szent Györgyi used a progressively more and more concentrated form to treat scurvy patients, and found that the more concentrated the substance, the shorter the recovery time.  This was an exciting discovery, but he was devastated when in his final stage of purification, when the isolated ascorbic acid was finally synthesized, the patients showed a poor response.  Szent Györgyi realized that Vitamin C needs to be combined with other food substances for optimal utility in the human body.

Szent Györgyi received the Nobel Prize for his work, but only much later, in 1955, discovered one of the group of substances that enhance the uptake of Vitamin C in the body.  He called it Vitamin P.  Today we recognize these substances as bioflavonoids and we are aware of the assistance they provide in the effective utilization of Vitamin C in the body.

One of Szent Györgyi’s students was a pharmacist by the name of Andrew Szalay.  Andrew moved to the United States in the late 30’s and he was distressed to see that ascorbic acid was being sold very widely as a chemical isolate for supplemental purposes.  He also observed that other vitamins and minerals were also being sold as chemical isolates.  He knew that the human body was designed to process foods and to extract nutrients from these whole foods.  In nature there are no isolated chemicals as source material for human nutrition.  Andrew Szalay set out to find a way of providing concentrated nutrients in a food form where the nutrients are bound to other elements including protein, carbohydrates and lipids.  This endeavor took many years but culminated in a new, unique and innovative way of providing wholesome food-form nutrients as supplemental products.

Andrew Szalay developed a range of technologies that take concentrated nutrients in isolated chemical form and bond them to their essential food elements.  An example would be where calcium carbonate is introduced under very specific conditions to a reactor containing live yeast.  The calcium carbonate is ingested and integrated into the yeast plant to form part of the whole-food matrix.  Once this process is completed, the outer membrane of the yeast cells is removed by enzymatic action, with no live yeast remaining.

Andrew has developed different methods for different nutrients. Substrates including citrus, carrot, alfalfa and soya concentrates, are used to produce nutrients in food form.

Andrew Szalay has produced something most remarkable for mankind.  We can now take concentrated nutrients in a food state form rather than as chemical isolates.  Absorption, bioavailability and utility are dramatically increased.

Further reading

Milk Homogenization & Heart Disease
Written by Mary G. Enig, PhD  
December 13 2003

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Prof Tim Noakes on carbohydrates and the Harvey-Banting diet

It is clear that many South Africans are unhappy with the way they eat or with the unpleasant consequences they perceive to be due to their dietary choices, writes Prof Tim Noakes. Read more about his new high-protein, low-carbs dietary approach, explained in his own words.

There has been an extraordinary recent media interest in exactly what Tim Noakes is eating.  Some have even asked for the full details of "Tim Noakes’s diet".  It is clear that many South Africans are unhappy with the way they eat or with the unpleasant consequences that they perceive to be due to their dietary choices.


To begin with some initial points. First the eating plan I follow was first prescribed in 1861 by a Harley Street surgeon Mr William Harvey with great success to a corpulent London undertaker, Mr William Banting. Thus it is more appropriately named the Harvey-Banting diet.  In time the term to “bant” was introduced into the English language. It referred to the use of this low carbohydrate diet for weight loss.  Indeed “banting” was the standard treatment for weight loss in all the major European and North American medical schools for nearly 100 years until it suddenly went out of fashion after 1959 when it was written out of all the major medical and nutritional textbooks, to be replaced with its polar opposite, the currently popular low fat, high carbohydrate, “heart healthy” diet.  

Dr Robert Atkins re-discovered “banting” in 1974 and his name is now incorrectly used as if he was the first to describe this eating plan.  The history of Harvey and Banting’s original contribution was re-discovered by Gary Taubes and is described in Taubes’ momentous books Good Calories, Bad Calories and Why we get fat and what to do about it.

Biological needs

Second the reason why this eating plan has been so extraordinarily effective in my case is because it matches precisely my particular biological needs, perhaps because like Mr Banting, my lineage is from England. In brief I inherited from my father and his lineage, a predisposition to develop adult-onset diabetes because I am what is known as “carbohydrate resistant” (CR) and hence “pre-diabetic”.  My biology is such that I am unable effectively to clear from my bloodstream, the breakdown product of ingested carbohydrate, glucose.  As a result my pancreas must over-secrete the hormone, insulin, one of whose normal functions is to direct the glucose from the bloodstream into the liver and muscles.

But instead, in my case, under the action of insulin most of the carbohydrate that I ingest is directed into my fat cells where it contributes to progressive weight gain, continual hunger, lethargy and, in time, pancreatic failure and the onset of the irreversible and universally fatal condition, adult-onset diabetes. I am as certain as I can be that this eating plan is the only effective long-term health solution for anyone who shares this Banting -Noakes biology.

The yet to be answered question is: How many South Africans who are unhappy with the effects of their dietary choices on their bodies, share this same biology?  If it is a majority, then there are many, many South Africans who will benefit from “banting”.  If it is a minority, then relatively few will benefit.  Since most South Africans are already eating diets high in carbohydrates, especially those that are refined, my bias is to believe that many might benefit from this eating plan.

Eating plan for life

The third point is that this is not a diet, it is an eating plan for life – it is a life style, it is a new eating behaviour. This is not the way to go for anyone who wishes a quick fix to lose weight and to improve their health by changing their eating patterns for as short a time as possible.  Once you “bant”, you have to stick with it for life.  Because those who successfully lose weight on this eating pattern will regain that weight and more within a short time of going back to eating the way they did before – that is, returning to eat the foods that precipitated the problem in the first place.

The point is that the metabolic abnormality (CR) driving the problem is not ever going to normalise regardless of how much weight is lost or even how much exercise is performed.  For those of us with CR, our metabolism is the problem and if we want to do the best for our bodies, then we have to change forever the nature of the foods that we eat.  But I argue that this change is much easier than most would ever believe.  Unfortunately it is also the advice that many dieticians may be scared to prescribe for the reason that they have been taught that high fat, low carbohydrate Banting diets full of “artery-clogging” saturated fats are dangerous.  But this is an unsubstantiated dogma that does not stand up to an intelligent and independent interpretation of the complete scientific literature.

So those who are unwilling to commit to a life-long change in their eating behaviours should probably not begin in the first place.

Addiction

For to change one has to rid oneself of an addiction for easily assimilated carbohydrates – an addiction that is at least as powerful as those associated with cigarette consumption and some recreational drugs like heroin.  It is not easy to give up addictions.  And like all addictions, addicts have to take each moment of their recovery one day at a time.  In a sense those of us who are unable to metabolise carbohydrates, are never cured of that addiction.  We are always in recovery.  We have to take each new day of our cure, one day at a time.

But for those who like me are convinced that they have a really good reason to change (in my case to avoid dying from adult-onset diabetes – the fate that struck my father and his brother) and are prepared to change what we eat for the rest of our lives, then we may be up for the challenge.

The fourth point is that this is not a “fad” diet  - the reason why it works so well is because there are solid biological reasons why it must produce a successful outcome if followed faithfully by those with CR.

Discipline for success

The fifth point is that this eating plan requires some initial discipline to be successful.  As I have said, it takes discipline to insure that we do not relapse into our former addiction. Those who will be the most likely fully to commit to this change are those who have the greatest reason for and desire to change.  Initially I had the greatest motivation to change – I do not want slowly to degenerate in the demeaning grip of adult-onset diabetes.  I then discovered that once I had rid myself of my addictive food choices especially rapidly assimilated carbohydrates, I felt so incredibly good that I would never want to go back to my former eating ways.

So now I have two reasons to stay with this eating plan – a better (but not absolute) prospect of long-term health and the vigorous feelings of a renewed youth.

The point is that the greater one’s reasons for change, the more probable it is that one will stay with the plan long enough to see these benefits.  For the point is that addictions are incredibly powerful.  And at least initially the brain will rebel and produce a range of (fake) symptoms in an attempt to keep one searching for the food choices to which it has become addicted.  One has to call the brain’s bluff until eventually it relents and these addictive drives are replaced with renewed feelings of vigour and the power of control over one’s food choices.

Athletic ability

The sixth point is that many wish to know how this change might affect their athletic abilities since they have been led to believe, not least by my writings in Lore of Running, that without a high carbohydrate intake they will be unable to exercise properly. What I now understand is that carbohydrates are relatively ineffective fuels for those with CR so that there is no risk that the exercise performance of those with CR will be impaired if they cut their carbohydrate intake as have I.  Instead I am certain that the less carbohydrate that those with CR ingest (both in training and in racing), the better they will perform.

My experiment has shown me that I can do any amount of exercise I wish without increasing my carbohydrate intake.  (I walk for 6 hours on the mountain and race up to 21km without needing any more the 50-75 grams of carbohydrates a day that is already in my diet).  We are currently researching a group of serious and some elite athletes who have adopted the Banting diet and who have found that their performances have improved substantially with weight loss and reduction of their carbohydrate intakes both before and during racing.  We need to understand why this is possible.

Not for everyone

However those who can metabolise carbohydrates efficiently and who have always been lean despite eating a high carbohydrate diet may not benefit in any way from this eating plan.  I would not advise any athlete who is lean and quite happy with his or her weight and performances to change to this eating plan since it might not make a difference and might even be detrimental.

On the other hand I have noticed that there are a large number of slower finishers in the Argus Cycle Tour and in the Comrades Marathon who are, to put it scientifically, either overweight - body mass index (BMI) greater than 25kg/m2 or frankly obese (BMI greater than 30kg/m2).  The point is that the BMI is an excellent proxy for whether or not one is eating the right amount of energy each day.  If the BMI is greater than 25kg/m2 in males (somewhat less for females), one is eating more than one should.

For there is also evidence that, within reason, the less one eats, the more likely it is that one will stay healthy for longer.  Which raises the question:  Why do those with BMIs greater than 25kg/m2 continue to eat too much even if they are exercising enough to compete in the Argus and the Comrades?  The answer in my case was clear. It was not that I was gluttonous or lazy – the more usual explanation.  It was because my brain was receiving false signals – based on my CR and the addictive effect of carbohydrates - about how much I really needed to eat.  Once I corrected the signalling to my brain by adopting a high fat, low carbohydrate diet, I lost the urge to overeat.

Overweight cyclists and runners

My conclusion is that there are many overweight or obese cyclists and runners who are eating a high carbohydrate diet because that is what they think they should be eating because they are “athletes” (and Lore of Running says that athletes must maximise their carbohydrate intakes to optimise their performances).

But they do not understand (as I did not until I switched) that because of their CR, their high carbohydrate diet is simply making them fatter and less healthy, despite all the exercise.  If they were to “bant” they would bring their BMIs back to the safer values of 25kg/m2.   This weight loss would substantially improve their running and cycling times (by hours) without the need to do even one additional kilometre in training.  I reduced my recent best 21km time by 40 minutes in this way.

Children and carbs

The seventh point is that babies particularly should not be placed on high carbohydrate diets since the proper development of their brains (and facial structures) requires that the majority of their calories comes from fat and protein.  Yet many baby formulas are full of sugar and carbohydrate and cannot provide the proper nutrients for optimum development during childhood.

Similarly children who are obese already at a young age will most likely have CR and carbohydrate addiction and would benefit enormously by “banting”.   There is also growing interest that, at the other end of the age spectrum, the elderly brain (like mine) requires a high fat intake to protect it from the detrimental effects of aging.

Are you carbohydrate resistant?

The final point is how does one determine if one is CR or not. First is the family history.  If there is a close family member with adult-onset diabetes, then one is more likely to be CR.  Second is one’s weight history.  Those who were heavy (obese) as children are very likely to be CR.  Alternatively a history of progressive weight gain through adult life or with pregnancy or at the menopause, and an inability to forestall weight gain when eating a high carbohydrate diet is also very suggestive.  Frequent failed attempts to lose weight when following the more usual calorie-restricted but still high carbohydrate diet, is also highly suggestive.

Finally when the CR is advanced it can be diagnosed with certainty with a fasting blood sample that shows elevated fasting glucose, insulin and glycosylated haemoglobin concentrations.  If any of these three values is elevated, it is a sure indication that one is heading for adult-onset diabetes and the quicker one adopts a preventive, low carbohydrate diet, the better.

Dietary choices

So now to my dietary choices.  Recall that I am profoundly CR so that I must restrict carbohydrates as much as possible to delay the onset of diabetes for as long as possible, hopefully for ever so that I will succumb from some other, less destructive (but) terminal illness.  So I restrict the intake of the foods listed below.  I have found it easiest simply to remove all from my diet.  Those with lesser degrees of CR (and carbohydrate addiction) will not need to be as restrictive as am I.

• Sugar (Must be completely removed from your diet)
• All sugary drinks including cola drinks and sweetened fruit juices
• Bread
• Rice
• Pasta
• Potatoes
• Porridge
• Breakfast cereals
• Some high energy fruits like bananas
• All confectionery – cakes and sweets
• Desserts containing sugar and carbohydrates
• Artificial sweeteners and products containing these products (like “diet” colas)
• Vegetable oils containing high concentrations of omega 6 fatty acids

I also warn everyone to be very wary of so-called “low-fat” “healthy” options, yoghurt especially, since these are laden with sugar and so are less healthy than are the full fat options. In fact one needs to check the sugar contents of all the foods that one eats.  It is astonishing how many contain hidden sugar (which is of course there for a very good reason – for it is addictive, driving the overconsumption of the foodstuffs into which it is added).

I think that most dieticians would agree that none of the foods listed above is essential for health and some like sugar and other refined carbohydrates are definitely unhealthy.  Some dieticians argue that whole grain cereals should be included because they are “healthy” but I have had difficulty finding whole grain cereals that have not been heavily refined.

It is also clear that allergies to grains and cereals are commoner than is realised and I wonder if some of the benefit I have derived might not be due to removal of some undetected allergens in cereals or grains.  Indeed I have “cured” myself completely of two allergic (respiratory) conditions and one gastrointestinal complaint since adopting this eating plan.

Making choices

However the real point is that if one is as CR as am I, one has to make choices of (i) how much carbohydrate one wants to eat each day.  I limit myself to between 50-75 grams a day as that is the amount that allows me to regulate my body weight effortlessly without hunger – and (ii) which carbohydrate sources will provide that scanty amount of carbohydrate. I have chosen to get my miserly grams of carbohydrate from highly nutritious vegetables and dairy produce, not from whole grain cereals.  Others might be advised to make a different choice.

As a result, I restrict my food choices to the following food and beverage groups:

• Eggs – from free range hens
• Fish – an excellent source of omega 3 fatty acids
• Meat – not processed and preferably from sources that are organically raised eating grass.  This group includes biltong, preferably game or ostrich.
• Dairy Produce – milk, cheese and yoghurt – all full cream and from organically fed cows.
• Vegetables – mainly leafy, low carbohydrate sources like lettuce but also including broccoli, tomatoes, mushrooms, onions, avocado and many others.  The choice is based on their nutrient value and their low carbohydrate content.
• Nuts – especially macadamias, walnuts and almonds but specifically excluding the non-nuts, peanuts and cashews which are high in carbohydrates.
• Fruits – only those which have a lower carbohydrate content like berries and apples.
• Water, tea and coffee (all unsweetened)!

I eat my fill from these food groups and am no longer hungry.  In fact my preferred choice is now to eat a “proper meal” only once every 12-24 hours.  I wonder whether humans are truly designed by our evolutionary history to eat large meals, three times every 12 hours (during the day).

Omega-3 fatty acids

I also currently supplement my eating with omega-3 fatty acid capsules (1.6 - 2 g/day). The value of omega-3 supplementation seems to be universally accepted.  I am also experimenting with supplementation of a range of vitamins but this is still a work in progress as is my choice of the best vegetables and salads to limit the CR and two other medical tendencies that genetic testing has revealed.

I do not believe that I have the final answers and am continually reading the scientific literature and the internet and tweaking my diet. I will continue to modify my eating by studying the literature, eating differently for periods and seeing if I notice any differences in how I feel, in my blood markers and in my running performances.  But the basic pattern of severely restricting my carbohydrate intake remains completely non-negotiable.

Obviously it is stupid to go to the trouble of changing one’s eating plan but continuing to do other behaviours that are unhealthy.  So smoking is not allowed and lots of exercise is encouraged – 30 to 60 minutes a day of sweating exercise on most days of the week.  Proper sleep and control of stress are obviously very important as well.

The benefits of low-GI carbs

I am only too aware that we are all different and whereas too much carbohydrate and cereal and too little fat in the diet was clearly my problem, there are others who may have trouble with dairy produce or meat and may find it difficult to eat enough of these foodstuffs to replace enough carbohydrate in their diets for there to be a noticeable difference in the way they feel.

I also appreciate that there is little biological reason why those without CR would benefit from this eating plan.  Indeed for reasons that I do not yet fully understand, there clearly are many who will lose weight by doing the exact opposite from what I have proposed, that is by replacing the fat and rapidly assimilated carbohydrates in their diet with an abundance of slowly absorbed, low GI carbohydrates.  But many of those who are interested in “my” diet have probably already tried that option and found that it does not work for them.

Consult a dietician

A number of people have asked me to provide a specific eating plan.  I am reluctant to do that because I am not a professional dietician and I do not see this as my role.  Instead my advice is that one should consult a registered dietician for help.  I appreciate that there are dieticians who are reluctant to prescribe the Harvey/Banting diet because it conflicts so absolutely with what they have been taught to be true.  But perhaps if enough South Africans approach enough dieticians and tell them they want to “bant”, we may be able to influence their profession to reconsider the scientific basis for what they believe so ardently to be true.  And to consider that perhaps there is more than one single eating plan for all who wish to lose weight.

Finally the internet is full of information about the low carbohydrate revolution. Type in low carbohydrate or Paleo diet into Google and start searching.  I list below a few (in no special order) and include books that may be helpful.

• Gary Taubes – Good Calories Bad Calories and Why we get fat and what to do about it.  Perhaps two of the most important health books of the past 50 years.
• Mark Sisson – The Primal Blueprint – Book and internet site.
• Dr Westman and colleagues -  New Atkins Diet for the New You – Book and internet site.
• Pierre Dukan – The Dukan Diet – Book and internet site.
• Loren Cordain – The Paleo Diet – Book and internet site.

For extra motivation to see what can be achieved in a short space of time try this:

The Brentwood Diet

Incidentally I am aware of a medical colleague in Cape Town who lost 100kg in 1 year, going from 175 to 75kg as she overcame her carbohydrate addiction.  Such is the power of this eating plan when followed by those with severe CR.

Finally I believe we are rapidly approaching a tipping point when the value of this eating plan will become more universally accepted.  The Scandinavian countries – which already have the healthiest people in the world - are rapidly adopting this eating pattern to the extent that Norway has run out of butter!  (Norwegians have always eaten high-fat diets and are perhaps the world’s healthiest nation).

Good luck!

(Written by Prof Tim Noakes, OMS, MD, DSc, PhD (hc). University of Cape Town and Sports Science Institute of South Africa. He discusses this topic in his latest book  Challenging beliefs - Memoirs of a career (co-authored with Michael Vlismas)

This original Health24 (March 2012) article can be found HERE

Read more:

The website of Dr. Joseph Mercola for the latest most up to date information on health at www.mercola.com
The Daily Dose Archives by Dr. William Campbell Douglass II, M.D. (The Douglas Report)

Also see:
Protein vs. carbs: the great debate
Slideshow: 10 foods with hidden sugar
Nutrition basics: a healthy balance
Prof Tim Noakes: against the grains