Posts tagged iron

The Top 10 Blood Tests for Vegans by Dr. J.E. Williams

This was sent to my email by Frederic Patenaude and it is important information to know what blood tests are crucial for those who are vegans.

The Top 10 Blood Tests for Vegans by Dr. J.E. Williams

I started my own personal experiment with vegetarianism and vegan lifestyle in 1972, and I also conceived and raised children as vegetarians (until they were pre-teen). I have 30 years of clinical experience in natural medicine, and for 25 years, I was a busy clinician in Southern California. Thus, I have earned my credentials and have seen it all.

I know through all of this that if you want to get your cholesterol and LDL (“bad” cholesterol) down to bare bones levels, go vegan. If you want to boost your folic acid and antioxidant levels to new heights, eat more plants. It is the same with reducing your risk for a heart attack to zero, and preventing many types of cancer. But, if you want to have strong vitamin B12 levels, and enough iron and albumin, vegetarians and vegans are vulnerable.

Today I want to discuss the basic laboratory tests most important for plant-based diets. Let’s look at the 10 most helpful ones for evaluating deficiencies and the consequences of not having adequate levels of certain nutrients.

1. CBC – Complete Blood Count with Differential and Platelets: This group of tests tells if you are anemic, immune deficient, or have an infection or allergies. Low RBC (red blood count), hemoglobin, and hematocrit are signs of anemia. The CBC helps determine your general health status. If have fatigue or weakness, or suspect an infection, this test can help determine what is the cause.

2. CMP – Comprehensive Metabolic Panel: The CMP is a group of 14 tests that provides information about the status of your kidneys, liver, and electrolyte and acid/base balance, as well as of your blood sugar (glucose) and blood proteins (total protein, albumin, and globulin).

Abnormal results, especially combinations of abnormal results, indicate a problem that needs to be addressed. Total protein below 6.5 and albumin below 3.9 are signs of protein deficiency. Glucose (blood sugar) is also tested in this panel. It is uncommon for plant-based eaters to be diabetic. Some times, however, glucose can be too low, suggesting hypoglycemia.

3. Ferritin: This test helps assess iron stores in the body. It is useful in combination with an iron and TIBC to evaluate the severity of iron deficiency or overload.

4. Folic Acid: This test gives an idea of your level of folate. It is rarely low in plant-based diets. However, higher than normal levels, common in vegetarians and vegans, combined with low vitamin B12 levels, magnifies vitamin B deficiency in the body. The amount of folate inside the red blood cell (folate, RBC) may also be measured and is normally higher inside the cell than in the serum.

5. Homocysteine: An elevated homocysteine level helps determine B12 or folate deficiency. Elevated levels of homocysteine (above 10 micromoles/liter) are associated with atherosclerosis (hardening and narrowing of the arteries) and suggest an increased risk of heart attacks, strokes, blood clot formation, and Alzheimer’s disease. I want my patients to be lower than 9 micromoles/liter and optimally less than 6 micromoles/liter.

6. Iron – total and TIBC (total iron binding capacity): Vegetarians can have adequate iron levels if they eat quantities of iron-containing vegetables and fruits, like spinach and raisins. However, raw vegans often show low levels of red blood cells and iron deficiency in their tests. Early iron deficiency causes no physical effects, so you may not know you levels are going down; but, as hemoglobin levels drop below 10 g per deciliter, things can get challenging. As the iron-deficiency progresses, symptoms begin to develop, including fatigue and tiredness, weakness, dizziness, and headaches. As iron reserves continue to be depleted, you can experience shortness of breath, ringing in the ears (tinnitus), drowsiness, and irritability.

7. Lipid Profile: This group of tests measures your blood fats (total cholesterol, LDL, HDL, and triglycerides) to determine risk for coronary heart disease. Vegetarians typical have normal lipid profiles, but vegans may have cholesterol levels that are too low (less than 135 mg/dL). Cholesterol is essential for life. A waxy substance manufactured from raw materials supplied in the diet, it is used to produce hormones and cell membranes and is transported in the blood. Cholesterol is the primary building block for steroid hormones like estrogen and testosterone, and adequate levels are required for health.

8. MMA – Methylmalonic Acid, serum: MMA, along with homocysteine, help diagnose an early or mild B12 deficiency. If MMA and homocysteine levels are increased, then vitamin B12 deficiency may be present, indicating less available B12 at the tissue level. If only homocysteine is elevated, then folic acid may be low or not being metabolism properly. If MMA and homocysteine levels are normal, it is unlikely that there is a B12 deficiency.

9. Vitamin B12: Both B12 and folate are necessary for normal red blood cell formation, tissue and cellular repair, DNA synthesis, and for nerve health. A deficiency in either B12 or folate causes macrocytic anemia. Also called megaloblastic anemia, this type of anemia is characterized by the production of fewer – but larger – red blood cells called macrocytes, leading to fatigue, weakness, and all the other symptoms of anemia. If your levels are below 400 pg/mL, suspect B12 deficiency. I like my patients to be at least 600-900 pg/mL.

10. Vitamin D, 25-Hydroxy: This test determines vitamin D3 status. It tells if you are susceptible to bone weakness, bone malformation, or abnormal metabolism of calcium. Since vitamin D is a fat-soluble vitamin and absorbed from the intestine like dietary fat, low-fat diets are prone to vitamin D deficiency. Also, people with conditions that interfere with fat absorption, such as cystic fibrosis and Crohn’s disease, irritable bowel syndrome, and Celiac disease are not able to absorb enough Vitamin D.

Dr. Williams’ Suggested Panels for Vegetarians/Vegans

Complete Blood Count with Differential and Platelets
Comprehensive Chemistry/Metabolic Panel
Ferritin
Folic Acid
Homocysteine
Iron, total and IBC
Lipid Panel
Methylmalonic Acid, Serum
Vitamin B12
Vitamin D3, 25 Hydroxy

What’s Next?

You need to be able to understand your tests. For that we highly recommend the Complete Blood Test Blueprint, by Dr. Williams.
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This program is at a deep discount of $37 or $47 depending on the options you choose and normally  $100 dollars and up.  This offer can change at any time, so order as soon as possible.

The program features 35 beautiful graphics that show you clinical, desirable and optimal ranges for blood tests and what to do if your levels are high or low.

Blood testing, if done correctly, can be your best ally in determining the right diet, the right supplements and the perfect health for you.

He also covers what to do when you get your tests back to bring your levels into optimal ranges.

To get the Complete Blood Test Blueprint, along with “How to Read Your Own Blood Tests”, go to:

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This is our most up-to-date program on blood tests… so if you were thinking about getting it, now’s a good time!

These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease. All Rights Reserved. Advice and recommendations given in this website or in personal consultation by phone, email, in-person, online coaching, or otherwise, is at the reader’s sole discretion and risk. You should see a qualified, licensed doctor before starting any skin care, nutritional, diet, stretching, and/or exercise program. Information presented on this website is not to be interpreted as kind of attempt to prescribe or practice medicine. These statements and information have not been evaluated by the Food and Drug Administration. No product offerings are intended to treat, diagnose, cure or prevent any disease. You should always consult with a competent, fully-informed medical professional or health practitioner when making decisions having to do with your health. You are advised to investigate and educate yourself about any health related actions and choices you make.

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The Top 10 Blood Tests for Vegetarians (and Vegans) By Dr. J.E. Williams

Top 10 Blood Tests for Vegetarians by Dr. J. E. Williams

How do you make sure that your vegetarian (or vegan) diet is keeping you healthy?

First, you look at how you feel. That’s your subjective analysis.

Then, you should take a few blood tests every year to track some important health markers, and if necessary, make changes in your diet.

Today I want to share with you a resource that will answer a common question I get: “what blood tests should I get done?” But specifically for people eating a plant-based diet. This also applies to high-raw eaters who are not completely but mostly vegan, and that’s a lot of us!

But first, I want to highly endorse the program “The Complete Bloodtest Blueprint” by Kevin Gianni and Dr. J.E. Williams.

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The Top 10 Blood Tests for Vegetarians By Dr. J.E. Williams

Personally, I started my own personal experiment with vegetarianism and vegan lifestyle in 1972, and I also conceived and raised children as vegetarians (until they were pre-teen). I have 30 years of clinical experience in natural medicine, and for 25 years, I was a busy clinician in Southern California. Thus, I have earned my credentials and have seen it all.

I know through all of this that if you want to get your cholesterol and LDL (“bad” cholesterol) down to bare bones levels, go vegan. If you want to boost your folic acid and antioxidant levels to new heights, eat more plants. It is the same with reducing your risk for a heart attack to zero, and preventing many types of cancer. But, if you want to have strong vitamin B12 levels, and enough iron and albumin, vegetarians and vegans are vulnerable.

Today I want to discuss the basic laboratory tests most important for plant-based diets. Let’s look at the 10 most helpful ones for evaluating deficiencies and the consequences of not having adequate levels of certain nutrients.

1. CBC – Complete Blood Count with Differential and Platelets: This group of tests tells if you are anemic, immune deficient, or have an infection or allergies. Low RBC (red blood count), hemoglobin, and hematocrit are signs of anemia. The CBC helps determine your general health status. If have fatigue or weakness, or suspect an infection, this test can help determine what is the cause.

2. CMP – Comprehensive Metabolic Panel: The CMP is a group of 14 tests that provides information about the status of your kidneys, liver, and electrolyte and acid/base balance, as well as of your blood sugar (glucose) and blood proteins (total protein, albumin, and globulin).

Abnormal results, especially combinations of abnormal results, indicate a problem that needs to be addressed. Total protein below 6.5 and albumin below 3.9 are signs of protein deficiency. Glucose (blood sugar) is also tested in this panel. It is uncommon for plant-based eaters to be diabetic. Some times, however, glucose can be too low, suggesting hypoglycemia.

3. Ferritin: This test helps assess iron stores in the body. It is useful in combination with an iron and TIBC to evaluate the severity of iron deficiency or overload.

4. Folic Acid: This test gives an idea of your level of folate. It is rarely low in plant-based diets. However, higher than normal levels, common in vegetarians and vegans, combined with low vitamin B12 levels, magnifies vitamin B deficiency in the body. The amount of folate inside the red blood cell (folate, RBC) may also be measured and is normally higher inside the cell than in the serum.

5. Homocysteine: An elevated homocysteine level helps determine B12 or folate deficiency. Elevated levels of homocysteine (above 10 micromoles/liter) are associated with atherosclerosis (hardening and narrowing of the arteries) and suggest an increased risk of heart attacks, strokes, blood clot formation, and Alzheimer’s disease. I want my patients to be lower than 9 micromoles/liter and optimally less than 6 micromoles/liter.

6. Iron – total and TIBC (total iron binding capacity): Vegetarians can have adequate iron levels if they eat quantities of iron-containing vegetables and fruits, like spinach and raisins. However, raw vegans often show low levels of red blood cells and iron deficiency in their tests. Early iron deficiency causes no physical effects, so you may not know you levels are going down; but, as hemoglobin levels drop below 10 g per deciliter, things can get challenging. As the iron-deficiency progresses, symptoms begin to develop, including fatigue and tiredness, weakness, dizziness, and headaches. As iron reserves continue to be depleted, you can experience shortness of breath, ringing in the ears (tinnitus), drowsiness, and irritability.

7. Lipid Profile: This group of tests measures your blood fats (total cholesterol, LDL, HDL, and triglycerides) to determine risk for coronary heart disease. Vegetarians typical have normal lipid profiles, but vegans may have cholesterol levels that are too low (less than 135 mg/dL). Cholesterol is essential for life. A waxy substance manufactured from raw materials supplied in the diet, it is used to produce hormones and cell membranes and is transported in the blood. Cholesterol is the primary building block for steroid hormones like estrogen and testosterone, and adequate levels are required for health.

8. MMA – Methylmalonic Acid, serum: MMA, along with homocysteine, help diagnose an early or mild B12 deficiency. If MMA and homocysteine levels are increased, then vitamin B12 deficiency may be present, indicating less available B12 at the tissue level. If only homocysteine is elevated, then folic acid may be low or not being metabolism properly. If MMA and homocysteine levels are normal, it is unlikely that there is a B12 deficiency.

9. Vitamin B12: Both B12 and folate are necessary for normal red blood cell formation, tissue and cellular repair, DNA synthesis, and for nerve health. A deficiency in either B12 or folate causes macrocytic anemia. Also called megaloblastic anemia, this type of anemia is characterized by the production of fewer – but larger – red blood cells called macrocytes, leading to fatigue, weakness, and all the other symptoms of anemia. If your levels are below 400 pg/mL, suspect B12 deficiency. I like my patients to be at least 600-900 pg/mL.

10. Vitamin D, 25-Hydroxy: This test determines vitamin D3 status. It tells if you are susceptible to bone weakness, bone malformation, or abnormal metabolism of calcium. Since vitamin D is a fat-soluble vitamin and absorbed from the intestine like dietary fat, low-fat diets are prone to vitamin D deficiency. Also, people with conditions that interfere with fat absorption, such as cystic fibrosis and Crohn’s disease, irritable bowel syndrome, and Celiac disease are not able to absorb enough Vitamin D.

Dr. Williams’ Suggested Panels for Vegetarians/Vegans

Complete Blood Count with Differential and Platelets
Comprehensive Chemistry/Metabolic Panel
Ferritin
Folic Acid
Homocysteine
Iron, total and IBC
Lipid Panel
Methylmalonic Acid, Serum
Vitamin B12
Vitamin D3, 25 Hydroxy

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Also, check out all the other healthy living products being offered:

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The B12 Controversy Explained by Frederic Patenaude

Check out the great deals below on products from Frederic and to order B12 patches.
The special offers are subject to change at any time.

The B12 Controversy Explained by Frederic Patenaude

B12 is a tricky topic.

On the one hand, people attacking a plant-based diet use it as an argument for why eating vegan is “unnatural.”

If this diet were so natural, then why the need for a vitamin that is only found in animal products?

Fair question.

In reality, B12 is neither made by plants or animals. It’s made by bacteria.

In ancestral times, we got plenty of B12 because our environment wasn’t so sanitized. And yes, that included residues of feces that found their way into our food. Yikes! Yes, but that’s how many vegetarian-eating apes get their B12. They even get B12 from spring water.

Nowadays, we live in a more sanitized environment, and that has led to significant benefits: we don’t die of bacterial infections like we used to, or like wild monkeys do.

There are some downsides, and one of them is that anyone following a largely vegan diet has to supplement with B12.

Another interesting fact:

Many people have quoted studies that vegetarians do NOT live longer than the general populations. Those studies happen to be done on British vegetarians and vegans.

On the other hands, studies that were done in America (with the 7th Day Adventists, who happen to recommend a vegetarian diet with different degrees of compliance) show that vegetarians and vegans do indeed live longer. In fact, American Adventist (vegetarian) men live on average ten years longer than American men! That is a striking difference.

So why did the British vegetarians do badly in all the studies?

It could be because of B12.

I recently attended a talk by Dr. Michael Greger, author of the new book How Not to Die, and he talked about this very issue. By law, many organic products in Britain can’t have supplemental B12. In the USA, we find added B12 in soy milk, breakfast cereals, etc. Because most British vegetarians don’t supplement, they become deficient. In fact, 75% of them are severely deficient.

The same thing happens to raw vegan, and I’ve known many examples.

It’s also easy for raw vegans to become B12 deficient because they consume only natural foods and don’t drink supplemented soy milk or eat breakfast cereal. If they don’t take a supplement, their exposure to B12 can be nil.

B12 deficiency raises homocysteine levels, which can lead to heart disease and other symptoms.

Gabriel Cousens, MD. writes:

There are at least fifteen vegan studies on adults that have shown identical results. Cooked food and live food vegans show the same results. Approximately 80% of those who do not use B12 supplements or B12 fortified foods sooner or later develop symptoms of B12 deficiency. These may include physical symptoms such as the inability to walk, tremors, weakness, fatigue, diarrhea, fever, upper respiratory infections, impotence, infertility, anemia as well as neurological symptoms such as depression, anxiety, panic attacks, hyperactive reflexes, numbness and tingling in the hands and feet, impaired memory, and paranoid delusions. Consistent research over the last decade has shown that vegans and live food people of all ages and sexes have a much higher risk of becoming B-12 deficient.

A published report cites a man in his eighties who had been in excellent health as a vegan for 38 years, when suddenly he began to suffer from mental disturbances, developed confusion, and sadness, lost bowel control, and lost motor control skill to the point where he could marginally stand up. After one shot of B12 his physical and mental health began to return rapidly and by one week many of his symptoms had disappeared.


So there you have it. Make sure to supplement with B12.

It’s not about what’s “natural” or “unnatural.” It’s about being smart and understanding in what kind of environment we live.

Keep in mind that people who promote high-meat diets are also the ones pushing the most supplements. They even have the audacity to push protein powder, on an already high-protein diet!

On a healthy plant based diet, your intake of most essential nutrients will be through the roof. And the nutrients you want to minimize will be naturally low. You’ll get plant-based iron, instead of the carcinogenic heme-based iron (found in animal blood).

All good stuff… as long as you supplement with B12.

So what’s the best option? There are some decent supplements available on the market.

B12 shots work best to raise levels quickly. That’s why I switched to B12 patches. They work very well to increase B12 levels quickly without the cost and pain of shots.

Initially, I used the B12 patches weekly to raise my levels, and now I only need to use them once a month to stay at a healthy level.
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Why Sea Vegetables? by Brian Hetrich, Greenhouse Manager at Hippocrates Health Institute

From The Garden by Brian Hetrich, Greenhouse Manager at HHI – Hippocrates Health Institute http://www.hippocratesinst.org

Why Sea Vegetables?

Sea vegetables are more commonly known as seaweed. They grow in salt water oceans all over the world. There are thousands of different types of sea vegetables, which are classified into categories by color, known either as brown, red or green sea vegetables. Each is unique, having a distinct shape, taste and texture. A wide range of sea vegetables are enjoyed as foods. This includes Kelp, nori, dulse, wakame, arame, Irish moss, kombu, hiziki, and many more.

Sea vegetables are among the World’s healthiest foods because of their incredibly rich mineral content and other unique health benefits. Sea vegetables are exploding with nutrients, including: Vitamins A, B, C, D, E, and K. They are rich in minerals like iron, zinc, calcium, magnesium, iodine, sodium, potassium, silica, germanium, and phosphorus to name just a few. Sea vegetables also contain Proteins, Fiber, Carotenes, Enzymes, Oxygen, Phytonutrients, and Phytohormones.

The use of sea vegetables for food is not a new concept. Archaeological evidence suggests that Japanese cultures have been consuming sea vegetables for thousands of years. In ancient Chinese cultures, sea vegetables were a noted delicacy, suitable especially for honored guests and royalty. In fact, most regions and countries located by waters, including Scotland, Ireland, Norway, Iceland, New Zealand, the Pacific Islands and coastal South American countries have been consuming sea vegetables since ancient times. And they taste great!

Most food produced for commercial distribution on factory farms are on a life support fertilizer usually consisting of just three nutrients: nitrogen, phosphorus and potassium. The other 95 minerals needed for good human health such as iron, calcium, copper, zinc, and magnesium, are missing. Minerals are missing from our foods because of soil depletion. As a result, the ocean is now the most fertile area for plants to grow. Sea vegetables absorb these minerals and convert them into a living form that our bodies can recognize and utilize.

Only plants, including sea vegetables, can convert dead, inorganic mineral compounds into living, organic mineral compounds that can be assimilated by the human body. When you supply the body with all the necessary raw materials to reconstruct tissues and organs correctly, everything gets better. All your organs, tissues, cardiovascular system, neurological system, and immune system get stronger and function with greater efficacy. Every aspect of your physical, mental, and spiritual health will improve when you supply the body with an adequate supply of the correct nutrients and remove toxins from your environment. That includes brain function, energy levels, physical appearance, and vitality.

Dulse is a popular one at Hippocrates. It is a delicious purple sea vegetable harvested off the Atlantic coasts for the U.S., Canada, and British Isles. It is rich in trace minerals and as a condiment, gives a slightly salty flavor to your other foods. Two tablespoons gives you many times the US RDA of iodine, which is just one of the highly desirable rare minerals contained in dulse. Iodine is an essential component of the thyroid hormones. Thyroid hormones regulate many important biochemical reactions, including protein synthesis and enzymatic activity, and are critical determinants of metabolic activity. They are also required for proper skeletal and central nervous system development in fetuses and infants. Sea vegetables are able to accumulate iodine many times more concentrated than sea water alone!

And people need it now more than ever. Sea vegetables protect the body from radiation exposure by attacking radiation and neutralizing it. Sea vegetables also protect the thyroid against the damaging effects of fluoride, and they boost your immune system. About two tablespoons a day is all that an adult needs, and one tablespoon a day for children.

While fresh is always best, sea vegetables are very tough for general use when fresh. They are typically eaten in small quantities finely chopped or powdered. Larger pieces are commercially distributed in dried form which should be soaked in warm water for 10-20 minutes until they are soft enough to slice – this also removes some of the excess salt. Discard the soak water because it has an extremely high salt content. The drained sea vegetable can then be dried in a dehydrator until it is crunchy.

Since sea vegetables detox, I also recommend drinking copious amounts of pure, filtered water – at least ½ ounce of pure, filtered water for every pound of body weight per day. A squeeze of a fresh lemon wedge will alkalize you and help you to absorb the water more efficiently.

I use kelp and dulse as a garnish on my salad or I use them in homemade salad dressing to give a salty flavor. I use nori sheets to make raw vegan “sushi” wraps. Or, in powder form, I sprinkle a little kelp or dulse powder on my salad or I use them in homemade salad dressing to give a salty taste to my meals. I eat a lot of sprouts, a land vegetable, as well, because sprouts are live foods.

Here are some specific health benefits attributed to sea vegetables:

Detoxifier
Helps remove radioactive particles and heavy metals from the body
Rejuvenate gastrointestinal health and aid digestion
Blood purifier
Relieves arthritis stiffness
Promotes adrenal, pituitary and thyroid health
Normalizes thyroid-related disorders like overweight and lymph system congestion
A demulcent that helps eliminate herpes outbreaks
A decongestant for excess mucous
Helps normalize blood pressure
Powerful skin healing
Helps reduce breast and uterine fibroids and adhesions
Normalize menopausal symptoms
Promotes soft, toned, wrinkle-free skin
Enhances glossy hair and prevents its loss
An excellent adrenal stimulant
Recovery from arthritis
Recovery from gout
Effective in combating the herpes virus
Valuable for increased intimacy
Boosts metabolism
Strengthens hair, skin and nails

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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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