How to Achieve Perfect Health – Frederic Patenaude

How to Achieve Perfect Health – Frederic Patenaude

First, a quick note:
Because we want to reach even more people with this life-transforming information, we’re doing a massive 2015 sale on the Perfect Health Program this week only.

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Is Perfect Health Possible? (From the intro to the Perfect Health Program)
Perfect Health is not a goal that you strive for to reach and then once you’ve reached it, you’re done. Perfect Health is something that people can strive for for a lifetime and can maintain, attain and even regain should they lose such a thing.

Perfect Health is going to be slightly different for every person because each of us has a unique history, a unique genetic, a unique future.

What we’re talking about really is the human potential that an individual has to be as good as they can get to be – as positive, as totally capable, aware, and alive and making the choices, providing the conditions, the influences, consuming the substances and experiencing the forces that support their production of more perfect health.

In other words, you may have genetic strength versus someone else’s genetic weaknesses that will allow you to jump higher or run faster than someone else.

It doesn’t mean that both people can’t have perfect health but within the capabilities of your history – within the potential that you have to perform, to think.

For human beings to be the best within this, it depends upon you to provide – and you’ll hear me say it often – the forces and the conditions, the substances and the influences that your body responds to in order to create itself in the future.

So a lot of people think, “Well if I’m not sick, I’m healthy,” and that’s not really what health is about. It’s not an absence of symptoms or a lack of disease.

Health is a state of optimal wellbeing, both socially, physically, emotionally – in every aspect of our life to be optimal or optimized in such a way that you can – like an instinct in many ways – take such excellent care of yourself and responding in what can only be described as perfect.

Just the way that an animal in the wild would respond perfectly to every situation, sometimes we go, “Oh this is great,” or “Oh this isn’t so great.” In fact, every situation is perfect and we just have to accept the fact that everything that life brings us is perfect, but there are ones that we can control.

That it’s up to us to provide ourselves with those substances, forces, influences and conditions that allow us to be perfect in this perfect environment.

Notes from Fred:

One of the most useful concepts in health that I have learned is compare yourself with yourself, not with others.

We each have individual weaknesses and strengths. You look at another person and you may think:

– “Wow, she’s more athletic than I am.”
– “Why do I suffer from this health problem, when others seem to not care about their health and seem okay?”
– “Wow, I wish I could get away with not being so strict with my diet. This person seems to be so healthy and not paying attention to what they eat.”

On the last thought, it’s important to realize that health on the outside is not the same as health on the inside. One person might appear very healthy, but you don’t know what’s actually going on in their body. That’s when people say “He was perfectly healthy before he died of a heart attack at the age of 45!”

Of course, this is a ridiculous statement. No “perfectly healthy” individual dies of a heart attack, especially not in their forties or fifties.

So when we use the words “perfect health,” it’s relative to you and you only. It’s about reaching YOUR maximum health potential.

Without health, you can’t express who you truly are as a human being.

So achieving your maximum potential of health expression is a worthwhile endeavor. And yes, you may never full “get there,” but it’s worth it for the journey alone, and the benefits that you get along the way!

To find out more, get the Perfect Health Program this week only at a 70% discount by using coupon code PERFECT2015

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Frederic

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The Top 5 Reasons To Eat Raw – by Frederic Patenaude

The Top 5 Reasons To Eat Raw – by Frederic Patenaude
Over the years of being in the raw foods scene, I’ve heard a lot of crazy theories as to “why” people ate a raw food diet and didn’t cook their food.

Some of them really do make sense, like the preservation of nutrients.

Others, like when someone says that they should eat green bananas because of the enzymes present in them, don’t hold as much weight.

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I want to let you know that Frederic’s book, “How to Eat Well for Under $100 a Month on a Plant-Based Diet” is available now for $17 instead of the usual price of $47.

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I will say that a 100% raw food diet may be very appropriate and beneficial for many people. For others however, the all-or-nothing approach just doesn’t work the way they want it to.

There are also many different people who believe many different things. And anything you believe is just that: something you believe. That can change.

I personally don’t think there is any life force in food, something touted in raw circles, besides the raw materials necessary for human nutrition. I haven’t found any proof to bring me to another conclusion for myself.

However, you may disagree with me and still think that there is indeed life force in food or any other thing you want to believe. Nobody needs a rational reason to think or believe anything, and that’s okay.

I have certain beliefs that are not completely rational.

For example, I do believe that everything happens for a reason. That kind of belief is based on my personal experience, and it also works for me. But I know it’s not necessarily “rational”, it’s just something I believe.

Top 5 Reasons to Eat Raw

Nutrient Density
Fruits and vegetables are the most-nutrient-dense foods on the planet, and most of these foods are better eaten raw than cooked.

When we say that a food is “nutrient-dense,” we mean that it has many nutrients, such as vitamins and minerals, per calorie. Starchy foods are calorie-dense, but not as nutrient-dense as fruits and vegetables.

In other words, 500 calories of rice or potatoes will contain fewer vitamins, minerals and phytochemicals than 500 calories of kale, or 500 calories of apples.

By eating a diet composed mainly of fruits and vegetables, we take in more nutrients than if we were to eat mostly cooked foods.

There are some exceptions, however. Cooked green vegetables tend to be more nutrient-dense than raw greens, simply because we can eat more of them more easily.

For example, you probably remember taking a huge amount of spinach and cooking it down in a matter of seconds to almost nothing. Well that small cup of cooked spinach is now jam-packed with minerals, and will only take you a few minutes to eat. On the other hand, the same amount of raw spinach would take much longer to chew and eat.

Raw foodists can use the same principle by using a blender and other devices to process their food, such as the case of green smoothies.

Caloric Density

One of the most important concepts to understand in human nutrition is that of caloric density. Caloric density is an estimation of a food’s energy content by weight.

For example, an entire head of lettuce weighing over one pound contains less than 100 calories. That means that the caloric density of lettuce is less than 100 calories per pound.

On the other hand, a single tablespoon of oil contains 120 calories. So you have more calories in 1 tablespoon of oil than in a pound of lettuce. But guess which one is going to fill you up more?

The principle of caloric density is to encourage eating sufficient nutrients while feeling satisfied eating a larger volume of food and a healthy amount of calories.

Studies have confirmed that if you feed people foods of low caloric density, they will eat as much as they want, not be hungry and lose weight, without having to count calories or feel deprived.

Now it’s important to note that nobody will ever really successfully live off a diet of just raw vegetables, and I wouldn’t recommend doing so.

However, you want your diet to contain plenty of raw vegetables by weight.

The concept of caloric density is to look at the overall caloric density of the foods you eat throughout the day.

Low Toxic Load

When cooking carbohydrates (such as potatoes) at high temperatures (baking, frying, etc.), a compound called acrylamide is created. In animal studies, high doses of acrylamide cause cancer and doesn’t sound very promising for your health.

More acrylamide is created when foods are cooked at a higher temperature or for longer periods of time.

We also know that other molecules called “Maillard Molecules” are formed when foods brown and caramelize during cooking. Some people speculate that these new compounds, created in the cooking process, may affect health negatively.

It’s also important to note that the act of being alive and toxic to you, and every bite of food you ever intake will always have varying degrees of “nutriment” and varying degrees of “toxicity”.

While certain forms of cooking appear to be relatively harmless (steaming, for example), the surest way to reduce the amount of toxins in your diet to the lowest level is to eat foods in their raw state.

You Eliminate Everything Else That’s Really Bad for You

One of the main reasons why people get sick is that they eat so many “dead”, pre-packaged foods.

These foods are not only heavily processed, but they contain a long list of suspicious ingredients, including MSG, preservatives, artificial coloring, and more.

Eating a raw food diet automatically eliminates all of this unhealthy food, which means that your diet will be 100% more clean and pure. It will be “wholesome” in the true sense of the word.

When I started the raw food diet, there were no pre-packaged raw snacks available. All that I bought were actual foods: fruits, vegetables, nuts, and seeds. Eventually I got into olive oil, but that was a pretty simple product. The “worst” thing that raw foodists bought was jars of olives that could possibly have been marinated in salt water.

Nowadays, a variety of raw food snacks — from kale chips to chocolate brownies — are available. Many of the people making these products do remain true to their nature of keeping them free of artificial flavors and preservatives, but processed foods are still processed foods and eaten in moderation.

Phytochemicals

Raw fruits and vegetables, as well as raw nuts and seeds, are absolutely packed with phytochemicals.

“Phyto” means “plant,” so the term phytochemical designates different compounds in foods that protect against illness. Some phytochemicals can prevent DNA damage caused by free radicals.

You’ve probably heard of antioxidants with cancer-preventing benefits found in many fruits and vegetables and dark leafy greens. Antioxidants are a class of phytochemicals.

Some of the most potent phytochemicals are found in raw foods, and many of them are heat-sensitive. Therefore, eating a raw food diet or a mostly raw diet will give you an abundance of phytochemicals — and this could prove to be one of the main benefits of this diet.

Some notable phytochemicals are to be found in:

The Cruciferous Family — including cabbage, kale, broccoli, etc. These vegetables contain a class of phytochemicals (called sulphoraphane and indole-3-carbinol) that are converted into cancer-fighting enzymes by the liver.
Berries — This includes pomegranate, cherries, blueberries, grapes etc. They contain many phytochemicals that increase immunity.
Citrus fruits — Those fruits contain many phytochemicals (close to the skin), in addition to lots of vitamin C, which is an antioxidant.

Pretty much every raw fruit and vegetable contains health-enhancing phytochemicals. Cooking food sometimes enhance the bio-availability of certain phytochemicals, like lycopene in tomatoes, but in general we get more benefits from eating foods in their raw state.

Conclusion

When we use bad arguments to promote a certain philosophy, it often leads us to make mistakes. Sometimes people oversimplify a health philosophy and refuse to look at new information on top of it all.

There are so many great reasons to eat more raw foods in your diet, I feel that being conscious about the reasons we give for them are important to gaining a better understanding of ourselves and our food!

P.S. Don’t forget you can get Frederic’s program, “How to Eat Well for Under $100 a Month on a Plant-Based Diet” now for $17

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Coupon: MINDY100
$17 instead of $47

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From the Garden – How Plants Clean The Air – Hippocrates Health Institute

From the Garden – How Plants Clean The Air – Hippocrates Health Institute
http://www.hippocratesinst.org

Are plants the best way to purify the air in your home? Indoor air can be up to can be up to 1,000 times dirtier than outdoor air. The EPA estimates that most Americans are exposed every day to indoor air contaminants than can lead to serious health problems including cancer, respiratory ailments, fatigue and headaches. The air you are breathing in your home is likely contaminated with pollutants and toxic chemicals such as:
Dust and dirt
Dander (from pets and humans)
Paint fumes
Outgassing from synthetic carpet, curtains, fire retardants, glues, cleaning solutions, pressure treated wood, perfume, personal care products, and even your synthetic clothes
Cooking and tobacco smoke
Carbon monoxide
Mold
Bacteria
Viruses
Pollen

A whole host of harmful Volatile Organic Compounds (VOC’s) such as formaldehyde, benzene, ammonia, xylene, and potentially thousands more.

While a standard fiber weave furnace filter will remove most suspended pollutants larger than 50 microns a High Efficiency Particulate Air (HEPA) filter will remove most suspended pollutants down to 0.3 microns. However, neither type of filter is effective at removing dissolved pollutants such as Volatile Organic Compounds (VOC’s.) Even a carbon filter is only effective in removing VOC’s if the fan runs continuously and you change the filters regularly. This uses up electricity and the used air filters contribute to toxic waste accumulation in landfills. Changing the filters exposes you to a substantial concentration of toxins during the replacement process.

House plants are not only an attractive addition to any home but they also moonlight as efficient air purifiers. All you need to add is water! Plants convert carbon dioxide into oxygen through the process of photosynthesis. Root-associated microbes convert toxins in the air into nutrients the plants eat and thrive on. House plants become more effective over time while HEPA air cleaners become less effective over time. House plants are also less expensive and naturally more attractive than any HEPA filter unit.

While all plants are beneficial for improving the quality of the air, some are clearly better than others. Some plants are capable of removing up to 90% of VOC chemicals dissolved in the air in just twenty-four hours! Here are my favorite six house plants for clearing the air:

Wheatgrass
The best air purifying plant
Enhances the oxygen in the air
Generates healthful negative ions
Wheatgrass juice is nature’s finest medicine and is more than twenty times denser in nutrients than other choice vegetables.

Boston Fern
The second best air purifying plant
Removes formaldehyde
Prefers plenty of light
Keep the soil moist and mist the leaves often

Aloe Vera
Removes formaldehyde
Good for cuts and burns on the skin
Needs well drained soil
Prefers plenty of light
Water only once a week

Dwarf/Pygmy Date Palm
Removes xylene
Removes ammonia
Prefers plenty of light
Keep well watered

English Ivy
Removes benzene
Cleans air of cigarette smoke
Removes formaldehyde
Great for those suffering from asthma and allergies

Golden Pothos
Removes carbon monoxide
Removes formaldehyde
Prefers plenty of light
Water less in colder temperatures
In general, you will need one plant (10-12 inch pot) for a small room and two or three plants for a large room to effectively clear the air. Fertilize once every two weeks with a side dressing of compost or compost tea. Dust the leaves once a month with a damp cloth. Use pots with holes in the bottom with a drain saucer. Place a bunch of pebbles in the bottom of the pot and add well-draining potting soil on top. Be sure not to over water, as too much soil moisture can lead to mold growth. Empty the drain saucer if it accumulates water.

Play classical music to your plants and speak to them with loving intentions. Enjoy the simple beauty of house plants while your lungs benefit from their natural air cleansing action.

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Positive Values List

Positive Values List

How many of these do you see as values you have or aspire to in your life?
Did I leave any out that you would like to add on?

Abundance | Acceptance | Accessibility | Accomplishment | Accountability | Accuracy | Achievement | Acknowledgement | Activeness | Adaptability | Adoration | Adroitness | Advancement | Adventure | Affection | Affluence | Agility | Alertness | Altruism | Amazement | Ambition | Amusement | Anticipation | Appreciation | Approachability | Approval | Articulate | Artistry | Assertiveness | Assurance | Attentiveness | Attractiveness | Audacity | Availability | Awareness | Awe |

Balance | Beauty | Being the best | Belonging | Benevolence | Bliss | Boldness | Bravery Brilliance | Buoyancy |

Calmness | Camaraderie | Candor | Capability | Care | Carefulness | Certainty | Challenge | Change | Charity | Charm | Chastity | Cheerfulness | Clarity | Cleanliness | Clear-mindedness | Cleverness | Closeness | Comfort | Commitment | Community | Compassion | Competence | Competition | Completion | Composure | Concentration | Confidence | Conformity | Congruency | Connection | Consciousness | Conservation | Consistency | Contentment | Continuity | Contribution | Control | Conviction | Conviviality | Coolness | Cooperation | Cordiality | Correctness | Courage | Courtesy | Craftiness | Creativity | Credibility | Cunning | Curiosity |

Daring | Decisiveness | Decorum | Deference | Delight | Dependability | Depth | Desire | Determination | Devotion | Devoutness | Dexterity | Dignity | Diligence | Direction | Directness | Discipline | Discovery | Discretion | Diversity | Dominance | Dreaming | Drive | Duty | Dynamism |

Eagerness | Ease | Economy | Ecstasy | Education | Effectiveness | Efficiency | Elation | Elegance | Empathy | Encouragement | Endurance | Energy | Enjoyment | Enthusiasm | Environmentalism | Ethics | Euphoria | Excellence | Excitement | Exhilaration | Expectancy | Expediency | Experience | Expertise Exploration | Expressiveness | Extravagance | Extroversion | Exuberance |

Fairness | Faith | Family | Fascination | Fearlessness | Ferocity | Fidelity | Fierceness | Financial independence | Firmness | Fitness | Flexibility | Flow | Fluency | Focus | Fortitude | Frankness | Freedom | Friendliness | Friendship | Frugality | Fun |

Gallantry | Generosity | Gentility | Giving | Grace | Gratitude | Gregariousness | Growth | Guidance |
Happiness | Harmony | Health | Heart | Helpfulness | Heroism | Holiness | Honesty | Honor | Hopefulness | Hospitality | Humility | Humor |

Imagination | Impact | Impartiality | Independence | Individuality | Influence | Ingenuity | Inquisitiveness | Insightfulness | Inspiration | Integrity | Intellect | Intelligence | Intensity | Intimacy | Intrepidness | Introspection | Introversion | Intuition | Intuitiveness | Inventiveness | Investing | Involvement |

Joy | Judiciousness | Justice |

Keenness | Kindness | Knowledge |

Leadership | Learning | Liberation | Liberty | Lightness | Liveliness | Logic | Longevity | Love | Loyalty |

Majesty | Making a difference | Mastery | Maturity | Meaning | Meekness | Mellowness | Meticulousness Mindfulness | Modesty | Motivation | Mysteriousness |

Neatness | Nerve | Non-conformity |

Obedience | Open-mindedness | Openness | Optimism | Order | Organization | Originality | Outdoorsy | Outlandishness | Outrageousness |

Partnership | Patience | Passion | Peace | Perceptiveness | Perfection | Perkiness | Perseverance | Persistence | Persuasiveness | Philanthropy | Piety | Playfulness
Pleasantness | Pleasure | Poise | Polish | Popularity | Potency | Power | Practicality | Pragmatism | Precision | Preparedness | Presence | Pride | Privacy | Proactivity | Professionalism | Prosperity | Prudence | Punctuality | Purity |

Rationality | Realism | Reason | Reasonableness | Recognition | Refinement | Reflection Relaxation | Reliability | Relief | Religiousness | Reputation | Resilience | Resolution | Resolve | Resourcefulness | Respect | Responsibility | Rest | Restraint | Reverence | Richness | Rigor |

Sacredness | Sacrifice | Sagacity | Saintliness | Sanguinity | Satisfaction | Security | Self-control Selflessness | Self-reliance | Self-respect | Sensitivity | Serenity | Service | Sharing | Shrewdness Significance | Silence | Silliness | Simplicity | Sincerity | Skillfulness | Solidarity | Solitude | Sophistication | Soundness | Speed | Spirit | Spirituality | Spontaneity | Spunk | Stability | Status Stealth | Stillness | Strength | Structure | Success | Support | Supremacy | Surprise | Sympathy | Synergy |

Teaching | Teamwork | Temperance | Thankfulness | Thoroughness | Thoughtfulness | Thrift | Tidiness | Timeliness | Traditionalism | Tranquillity | Transcendence | Trust | Trustworthiness | Truth |

Understanding | Unflappability | Uniqueness | Unity | Usefulness | Utility |

Valor | Variety | Victory | Vigour | Virtue | Vision | Vitality | Vivacity | Volunteering |

Warm-heartedness | Warmth | Watchfulness | Wealth | Willfulness | Willingness | Winning | Wisdom | Wittiness | Wonder | Worthiness |

Yearning | Youthfulness

Zeal | Zest

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Free Genetic Testing – Valued at approx. $500 through UC San Diego Golomb Research Group

Free Genetic Testing – Valued at approx. $500 through UC San Diego Golomb Research Group

This testing is to see how your detoxification genes work in relation to oxidative stress protection. The research group needs volunteers who are both healthy and clinical – meaning they have sensitivities to EMF’s (Electro-Magnetic Fields) and can have severe physical reactions to them.

This study is in the pilot stage and hope to expand with more funding, to a broader demographic, including other countries and ethnicities. At the moment they are concentrating on White/Caucasians, (as that is the need for having a homogenous group results) living in the USA. The age range to qualify is: Males 21 – 74 and Females 33 – 76. There is a limited number of participants necessary for this early phase of the study, so call as soon as possible. If they have reached their quota, you can ask to be notified when the study will be needing additional volunteers.

If you are interested in finding out more about this study and to see if you qualify, please contact Andrea Almaguer by email: aalmaguer@ucsd.edu or phone: 858-558-4950 ext. 207.

All the questionnaires to ascertain whether you qualify will be emailed to you and the test kit will be mailed to your home. You will also receive the results via email once the testing is complete.

This is a great and rare opportunity to have this genetic testing done for free!
Please let others know as well.

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Cultures Without Dairy Are Healthier by Brian Clement PhD, LN

Cultures Without Dairy Are Healthier
By Brian Clement Ph.D., L.N. http://www.hippocratesinst.org

Though no one knows for certain, it has been theorized that goats were the first dairy animals ever domesticated, probably in present day Iraq and Iran, about 10,000 years ago. Around this same time the Aurochs, wild long-horned ancestors of modern cows, were also domesticated but their milk wouldn’t be consumed for another few thousand years, until some humans could mutate a gene giving them lactase persistence so they could digest milk from ruminants.1
Dairy industry proponents of milk consumption today like to make the argument that milk and its byproducts—butter and cheese—have been the central feature of human diets throughout recorded history, with references to ‘milk and honey’ showing up numerous times in the Old Testament of the Bible.

While that may be true, at least in terms of Biblical references, this explanation conveniently leaves out one essential clarifying point—milk drinking only came about because of that genetic accident of human evolution and this accident only affected a small minority of Earth’s inhabitants about 6,000 or so years ago.

“It was only because of a genetic aberration that milk became a food staple in northern Europe and North America,” observed Discover magazine in a 2000 examination of milk and nutrition. “Nature normally programs the young for weaning before they reach adulthood by turning down production in early childhood of the enzyme that breaks down lactose. But a gene mutation inherited by people of northern European descent prevents the production of this enzyme from being turned down.”2

Today, the majority of adults throughout the world, especially in Asia and Africa, still can’t absorb the main sugar in cow’s milk—lactose— without experiencing sometimes severe physical symptoms.
We humans weren’t meant to be dairy consumers. We weren’t designed to consume milk from any species other than our own. The reason is because nature offers up different mother’s milk formulas for different species based on their unique nutritional needs.

“It’s unnatural to drink milk and what’s good for baby calves isn’t necessarily good for human babies or adults,” is how nutritional biochemist T. Colin Campbell has put it.3 By the time most humans reach 10 years of age, they can’t consume milk without cramping, bloating, constipation or diarrhea.
Perhaps the first human nutritional expert to point out that milk isn’t essential to the human diet was the Biochemist and Professor E.V. McCollum of Johns Hopkins University, in the early 20th century. He described how people in southern Asia, with no history of drinking milk, have remarkable physiques and endurance, along with strong bones and “the finest teeth of any people in the world,” which is in sharp contrast to lesser physiques found among dairy consuming cultures. Ironically and rather sadly, this information unfavorable to dairy was deleted in the later editions of his book The Newer Knowledge of Nutrition, after Professor McCollum became a well paid consultant to the National Dairy Products Company.4

There is anecdotal evidence that during World War I, when cow’s milk was in short supply throughout much of Europe, infant death rates dropped because mothers had to breast-feed more often. Subsequent research on infant mortality and the use of cow’s milk have added weight to that observation.

In a study involving 9,886 newborn babies in the Philippines, researchers found that when nursery policies changed from a reliance on cow’s milk formula to breastfeeding, the incidence of oral thrush, diarrhea, and clinical sepsis and death “were drastically reduced during the intensification of the breastfeeding program,” according to the Journal of Tropical Pediatrics.5 Similar findings came from Brazil where a team of researchers studying infant mortality discovered that breast-fed infants had 14 times less risk of death from diarrhea and 3 times less risk of death from respiratory infections than infants given cow’s milk or formula made with cow’s milk.6

Somewhat more controversial has been evidence that cow’s milk and baby formula raise the risk of sudden infant death syndrome (SIDS). Such findings initially came from New Zealand in the form of a three-year study that followed nearly 2,000 infants and their feeding habits. Breastfed infants had “a significantly lower risk of SIDS than infants not breastfed,” concluded the International Journal of Epidemiology report.7 What has become clear is that cultures without a history of dairy consumption are healthier in many important respects than cultures which have embraced high levels of dairy consumption. Breast cancer rates are one example. Among rural Chinese women, aged 35 to 64, a major nutritional study found that breast cancer only averaged 8.7 cases per 100,000 women, compared to 44 cases and above per 100,000 women in the U.S. and much of Europe. Much lower dairy consumption, milk in particular, among the Chinese women seemed to account for the cancer differences.8

Consider the rates of osteoporosis in dairy reliant versus non-dairy reliant cultures. During the 1980s the China-Oxford-Cornell project on diet and disease, directed by Cornell University Professor Campbell, used data gathered from 6,500 Chinese families to find that among women over 50 years of age, their hip fracture rate was five times lower than what the U.S. and other Western cultures endure. Chinese women with their milk-free diet were getting their calcium from vegetables and fruits, whereas Western women absorbed most of their calcium from dairy products. Apparently, chemistry inherent to dairy leaches calcium from bone, making the Western women alarmingly more susceptible to weakened bones and fractures.9

The health pattern of non-dairy cultures being healthier than dairy cultures holds up when we look at prostate cancer and other diseases. In the case of prostate cancer, research has revealed the incidence rates to be 10 times higher in dairy-glutted Western Europe than in Asia, though those rates in Asian countries gradually began to get higher as Western dietary habits centered on dairy consumption were popularized and began to spread along with fast food.10

Diabetes rates provide another example in point. There is study evidence that in Finland, where cow’s milk in particular, and dairy consumption in general, is historically high, type 1 diabetes is 36 times higher than in Japan, where dairy has historically never been a dietary staple.11 This glaring difference should give any cow’s milk drinker pause for considerable reflection and concern.

Within dairy consuming cultures the health pattern also appears when comparing those who consume dairy and animal products to those who do not consume them. In a 2010 study of 85,168 U.S. women (aged 34 to 59 years) and 44,548 men (aged 40 to 75 years) without any diagnosed heart disease, cancer, or diabetes, an extraordinary 26 years of follow-up assessment by researchers occurred for the women and 20 years of follow-up for the men. Low-carbohydrate diets, either animal-based (emphasizing animal sources of fat and protein, including dairy) or vegetable-based (emphasizing vegetable sources of fat and protein) were computed from several food-frequency questionnaires. The study concluded: “The animal low-carbohydrate diet based on animal sources was associated with a higher all-cause mortality in both men and women, whereas a vegetable-based low-carbohydrate diet was associated with lower all-cause and cardiovascular disease mortality rates.”12

A huge European study with results released in 2013 came up with similar findings. Using data from 23,531 study participants, associations were analyzed between consuming 45 different foods and the risk for a variety of major chronic diseases, namely, cardiovascular disease, type 2 diabetes and cancer. The scientists concluded: “Higher intakes of low-fat dairy, butter, red meat and sauce were associated with higher risks of chronic diseases.”13

The evidence for a link between dairy consumption and your risk of stroke has been mixed and inconclusive, with some study results indicating a possible risk and many others failing to find a connection. The key to an answer might be found in the synergistic interactions between certain ‘nutrients’ in dairy and other foods combined with lifestyle habits which compound health problems.

To illustrate what I mean, a 2009 study in Finland examined the association between dairy food intake and risk of stroke using 26,556 Finnish male smokers aged 50–69 years who had no history of stroke. They completed a food frequency questionnaire. With the study researchers came to this conclusion: “We observed positive associations between whole milk intake and risk of intracerebral hemorrhage, and between yogurt intake and subarachnoid hemorrhage. These findings suggest that intake of certain dairy foods may be associated with risk of stroke.”14

What you will see in the large accumulation of medical science studies is a clear, persuasive, and growing body of research linking dairy products with the upsurge in chronic diseases being inflicted on humankind. It all starts with the cocktail of chemicals found naturally in milk.

REFERENCES
1 “Historical Timeline: A brief history of cow’s milk.” ProCon.org. http://milk.procon.org/viiew.resource.php?resourceID=000832.
2 Dan Winters, Gary Tanhauser, Will Hively. “Worrying About Milk.” Discover. August 2000.
3 Ibid.
4 Shelton, Herbert M. The Hygienic System, pg. 172 (Dr. Shelton’s Health School: 1947.)
5 Clavano NR. “Mode of Feeding and its Effect on Infant Mortality and Morbidity.” J Trop Ped. 1982;28(6):287–293.
6 Victora CG. Et al. “Evidence for protection by breast-feeding against infant deaths from infectious diseases in Brazil.” Lancet. 1987 Aug 8;2(8554):319–22.
7 Ford, RPK. Et al. Int J Epidemology. 1993;22(5):885–890.
8 Ibid. Dan Winters.
9 Campbell, T. Colin. The China Study. 2006 (BenBella: Dallas).
10 Ibid. Winters.
11 LaPorte RE. Et al. “Geographic differences in the risk of insulin-dependent diabetes mellitus: the importance of registries.” Diabetes Care. 1985; 8(Suppl. 1)101–107.
12 Fung TT. Et al. “Low-Carbohydrate Diets and All-Cause and Cause-Specific Mortality.” Annals of Internal Medicine. Sep 7, 2010:153(5):289–298.
13 Von Ruesten A. Et al. “Diet and risk of chronic diseases: results from the first 8 years of follow-up in the EPIC-Potsdam study.” Eur J Clin Nutr. 2013 Feb 6 (Epub ahead of print.)
14 Larsson SC. Et al. “Dairy foods and risk of stroke.” Epidemiology. 2009 May;20(3):355–60.

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The Value of Organic Foods by David Wolfe

The Value of Organic Foods by David Wolfe

The value of organic raw foods, superfoods, and herbs is critically
important for a safe, healthy, and happy future for all of us, our children,
and our children’s children. The evidence is increasingly pointing towards
an organic future.

Organics foods are known to have the following characteristics:

Organic food is richer in minerals:

Organic farmers, in general, are more interested than conventional farmers
in growing mineral-rich produce. The famous Rutgers study demonstrated that
organic food was superior in the following minerals: phosphorus, calcium,
magnesium, potassium, sodium, boron, manganese, iron, copper, and cobalt. It
all starts with mineral-rich soil. When more minerals are available to the
plant, the plant’s vitamin, polysaccharide, and enzyme content, as well as
overall immune system are improved. When we eat mineral-rich food we absorb
the nutrients that made the plant healthy. We also enjoy more conscious
choices and freedom as the cells throughout our body become healthier and
more vital. Entire books have been written on how rich soils help build
enormous civilizations and how subsequent mismanagement of crops and the
soil leads to a loss of soil minerals and the subsequent collapse of these
civilizations.

Organic agriculture is sustainable:

Organic food production has existed for thousands of years. It will continue
as long as humans walk the planet. Organic agriculture is non-toxic (it
leaves no permanent toxicity). The pesticide and artificial fertilizer
industries are toxic and not sustainable. These industries have covered the
entire planet with dangerous chemicals. The story of DDT is known to nearly
all of us. DDT went into commercial distribution in 1948. Because of its
unsustainable toxicity, DDT was banned in the United States in 1972 and soon
after was banned worldwide. DDT is a known neurotoxin and carcinogen. Who
was brought to justice after the facts about DDT were revealed? How many
people, children, and animals were (are) injured by this chemical? How much
longer is it possible to continue to spray the Earth with poisons?

Organic agricultural supports being chemical-free:

With the explosion of cancer and disease in Western culture, who has the
authority to say that any artificial chemicals are safe on our food?

Consider the summary from the following 2003 research article in which
pesticide exposure was at least six times higher in the diets of children
eating conventional food (as compared to organic food):

“We assessed organophosphorus (OP) pesticide exposure from diet by
biological monitoring among Seattle, Washington, preschool children. Parents
kept food diaries for 3 days before urine collection, and they distinguished
organic and conventional foods based on label information. Children were
then classified as having consumed either organic or conventional diets
based on analysis of the diary data. Residential pesticide use was also
recorded for each home. We collected 24-hr urine samples from 18 children
with organic diets and 21 children with conventional diets and analyzed them
for five OP pesticide metabolites. We found significantly higher median
concentrations of total dimethyl alkylphosphate metabolites than total
diethyl alkylphosphate metabolites (0.06 and 0.02 µmol/L, respectively ; p =
0.0001) . The median total dimethyl metabolite concentration was
approximately six times higher for children with conventional diets than for
children with organic diets (0.17 and 0.03 µmol/L ; p = 0.0003) ; mean
concentrations differed by a factor of nine (0.34 and 0.04 µmol/L) . We
calculated dose estimates from urinary dimethyl metabolites and from
agricultural pesticide use data, assuming that all exposure came from a
single pesticide. The dose estimates suggest that consumption of organic
fruits, vegetables, and juice can reduce children’s exposure levels from
above to below the U.S. Environmental Protection Agency’s current
guidelines, thereby shifting exposures from a range of uncertain risk to a
range of negligible risk. Consumption of organic produce appears to provide
a relatively simple way for parents to reduce their children’s exposure to
OP pesticides.”

Taken from “Organophosphorus Pesticide Exposure of Urban and Suburban
Preschool Children with Organic and Conventional Diets” by Cynthia L. Curl,
CL, RA Fenske and K Elgethun, 2003. (www.ehponline.org/docs/2003/5754/abstract.html)

Organic food is safer on our hormone system:

The endocrine or hormone system may be more susceptible to toxicity than the
nervous system. A growing body of research is indicating that an
inappropriate exposure to certain pesticides during the developmental cycle
of growth in humans and animals can cause serious long-lasting endocrine and
hormone disorders.

The Environmental Working Group recently published the following statements
(www.foodnews.org/reduce.php): “Many pesticides are now considered
‘endocrine disrupters,’ in part because the term is something of a catch
phrase for chemicals that cause a variety of changes in normal hormone
signaling. Some better known examples of highly toxic endocrine disrupting
pesticides are DDT (and its metabolite DDE) which are now known to exhibit
much of their toxicity through anti-androgenic (de-masculinizing)
properties, vinclozolin, a heavily used fungicide that is also
anti-androgenic, endosulfan, a DDT relative with estrogenic properties that
is found more often in food than any other pesticide, and atrazine, a weed
killer with broad hormonal activity, that contaminates the drinking water of
about 20 million people in the United States.

Eating organic foods, superfoods, and herbs is safe, easy, and fun!

You can grow organic foods anywhere with seeds, nice soil, sunshine,
sufficient moisture, smiles, and lots of love. Gardening skills are
attractive and make for a safe, healthy hobby. Organic foods have
been proven over thousands of years to be safe to eat.

Conventional foods have been proven over 50 years to be unsafe to eat. I saw
a conventional lettuce farmer near Santa Barbara, California climb out of
his tractor in a space suit on in order to protect himself from the
chemicals he was spraying. Does this sound like progress or a bad horror
movie?

Remember, you vote with your dollar. Cutting corners cheats everyone. Let’s
vote for organic farmers.

TIP OF THE WEEK:
SHOPPER’S GUIDE – BUY ORGANIC & AVOID THE “DIRTY DOZEN” FRUITS & VEGETABLES
According to the Environmental Working Group’s (EWG) analysis of data from over 43,000 tests on pesticides in conventional produce, over 90% of ingestion of pesticides in foods can be eliminated by avoiding the most contaminated foods. The “Dirty Dozen” most contaminated foods are peaches (97 percent tested positive for residue), apples (92 percent tested positive), sweet bell peppers, celery, nectarines, strawberries, cherries, pears, imported grapes, spinach, lettuce and potatoes. The “Consistently Clean” are onions (90 percent tested negative), avocados (90 percent), sweet corn (90 percent), pineapples, mango, asparagus, sweet peas, kiwi, bananas, cabbage, broccoli and papaya. “Federal produce tests tell us that some fruits and vegetables are so likely to be contaminated with pesticides that you should always buy them organic. Others are so consistently clean that you can eat them with less concern.” Says EWG Senior Vice President Richard Wiles. Download your wallet-sized shopper’s guide here: http://www.foodnews.org

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