Indoor toxicity

Indoor pollution is particularly harmful to your health because just one application of a typical household cleaner can leave dangerous chemicals lingering in your indoor air for hours at a time. For people who spend a large amount of their day indoors, this can amount to a frequent chemical attacks on your lungs.
Some of the ingredients in common household cleaners, laundry detergents, and even "green" cleaners that can create a toxic indoor environment include:

Glycol ethers – Widespread use in paints, perfumes, soaps, cosmetics and foods. Cause fatigue, lethargy, nausea, and possible liver and kidney damage.

Phthalates – Cause reproductive harm, endocrine disruption, cancer, organ damage.

Perfumes – Cause headaches, sinus problems, asthma, may cause intoxication and "addiction."

Phosphates - Manufacturers have reduced eliminated phosphates from laundry products, but no action has ever been taken on dishwasher detergents. Causes widespread environmental damage.

Nonylphenol ethoxylates (NPEs), a common ingredient in laundry detergents and all-purpose cleaners, is banned in Europe, and known to be a potent endocrine disrupter. It's already thought to be the cause of male fish transforming into females in waterways around the world!

Formaldehyde, found in spray and wick deodorizers, is a suspected carcinogen.

Volatile organic compounds (VOCs), including 1,4-dichlorobenzene – Cause nose and throat irritation, dizziness, asthma.

Petroleum solvents in floor cleaners may damage mucous membranes.

Butyl cellosolve, found in many all-purpose and window cleaners. May damage your kidneys, bone marrow, liver and nervous system.

Ammonia – irritating to the skin, eyes and lungs.
Chlorine – irritating to the skin, eyes and lungs.

Ethanolamines – irritating to the skin, eyes and lungs.

Sodium Lauryl Sulfate - skin irritant, eye irritant, potential cancer causer.

Natural weed killer

Vinegar is a fantastic weed killer. It is non toxic, biodegradable, readily available, and it is cheap. Go to your local grocer store and purchase a gallon of white vinegar. Buy find a heavy duty squirt bottle. I recommend buying a good one, as the cheap ones do not last. For a few dollars you can buy a quart sized bottle that should last at least a year. Fill up with straight vinegar, do not dilute. Use this to spray directly on weeds that you want to get rid of. Some pesky buggers may require 2 or 3 applications.You can also use this in place of bleach. I have a couple spray bottles and have one in the garage labeled weed killer, another under the kitchen sink labeled disinfectant.

It works well, its cheap, and its all natural, You will not be poisoning the earth, risking cancer, or supporting Monsanto.

Is your food safe to eat?

The presence of undisclosed genetically altered ingredients is not the only problem with the US food supply, although it may be one of the most serious. Americans have a long history of trusting government and health officials, and many are now awakening to the disturbing truth that their trust has been sorely misplaced.

If you're wondering how safe your food really is in the U.S., and whether state and federal regulations truly protect you from consuming hazardous materials, you might want to take a look outside the U.S. to see what other countries think of our foodsⁱⁱⁱ. What you'll find is that more and more U.S. foods are being outright banned from other countries. Most recently, Indonesia became the first country to ban imports of U.S. beef after discovering an American dairy cow infected with mad cow disease. According to Rusman Heriawan, Indonesia's vice agriculture minister, the ban will remain in place until the case has been resolved.

Taiwan had already begun refusing various U.S. meat products, including pork and beef, because they contain a growth-promoting drug, ractopamine, which is banned in 160 countries. The drug comes with the warning "not for use in humans," and it's handled like hazardous waste, yet it's permitted for use in food in America. Other countries all over the world, from the European Union to Saudi Arabia to South America, have also banned foods or food ingredients that typically are allowed in the U.S., such as genetically engineered seeds and plants.

Walk!!!!

Top 10 Food Additives to Avoid

Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life. But do these food additives really “add” any value to your food?

Food additives find their way into our foods to help ease processing, packaging and storage. But how do we know what food additives is in that box of macaroni and cheese and why does it have such a long shelf life? 

A typical American household spends about 90 percent of their food budget on processed foods, and are in doing so exposed to a plethora of artificial food additives, many of which can cause dire consequences to your health.

Some food additives are worse than others. Here’s a list of the top food additives to avoid:

1. Artificial Sweeteners

Aspartame, (E951) more popularly known as Nutrasweet and Equal, is found in foods labeled "diet" or "sugar free". Aspartame is believed to be carcinogenic and accounts for more reports of adverse reactions than all other foods and food additives combined. Aspartame is not your friend. Aspartame is a neurotoxin and carcinogen. Known to erode intelligence and affect short-term memory, the components of this toxic sweetener may lead to a wide variety of ailments including brain tumor, diseases like lymphoma, diabetes, multiple sclerosis, Parkinson's, Alzheimer's, fibromyalgia, and chronic fatigue, emotional disorders like depression and anxiety attacks, dizziness, headaches, nausea, mental confusion, migraines and seizures. Acesulfame-K, a relatively new artificial sweetener found in baking goods, gum and gelatin, has not been thoroughly tested and has been linked to kidney tumors. Read more about the dangers of Aspartame here.

Found in: diet or sugar free sodas, diet coke, coke zero, jello (and over gelatins), desserts, sugar free gum, drink mixes, baking goods, table top sweeteners, cereal, breathmints, pudding, kool-aid, ice tea, chewable vitamins, toothpaste

2. High Fructose Corn Syrup

High fructose corn syrup (HFCS) is a highly-refined artificial sweetener which has become the number one source of calories in America. It is found in almost all processed foods. HFCS packs on the pounds faster than any other ingredient, increases your LDL (“bad”) cholesterol levels, and contributes to the development of diabetes and tissue damage, among other harmful effects.

Found in: most processed foods, breads, candy, flavored yogurts, salad dressings, canned vegetables, cereals

3. Monosodium Glutamate (MSG / E621)

MSG is an amino acid used as a flavor enhancer in soups, salad dressings, chips, frozen entrees, and many restaurant foods. MSG is known as an excitotoxin, a substance which overexcites cells to the point of damage or death. Studies show that regular consumption of MSG may result in adverse side effects which include depression, disorientation, eye damage, fatigue, headaches, and obesity. MSG effects the neurological pathways of the brain and disengaged the "I'm full" function which explains the effects of weight gain.

Found in: Chinese food (Chinese Restaurant Syndrome ) many snacks, chips, cookies, seasonings, most Campbell Soup products, frozen dinners, lunch meats

4. Trans Fat

Trans fat is used to enhance and extend the shelf life of food products and is among the most dangerous substances that you can consume. Found in deep-fried fast foods and certain processed foods made with margarine or partially hydrogenated vegetable oils, trans fats are formed by a process called hydrogenation. Numerous studies show that trans fat increases LDL cholesterol levels while decreasing HDL (“good”) cholesterol, increases the risk of heart attacks, heart disease and strokes, and contributes to increased inflammation, diabetes and other health problems. Oils and fat are now forbidden on the Danish market if they contain trans fatty acids exceeding 2 per cent, a move that effectively bans partially hydrogenated oils.

Found in: margarine, chips and crackers, baked goods, fast foods

5. Common Food Dyes

Studies show that artificial colorings which are found in soda, fruit juices and salad dressings, may contribute to behavioral problems in children and lead to a significant reduction in IQ. Animal studies have linked other food colorings to cancer. Watch out for these ones:

Blue #1 and Blue #2 (E133)

Banned in Norway, Finland and France. May cause chromosomal damage

Found in: candy, cereal, soft drinks, sports drinks and pet foods

Red dye # 3 (also Red #40 – a more current dye) (E124)

Banned in 1990 after 8 years of debate from use in many foods and cosmetics. This dye continues to be on the market until supplies run out! Has been proven to cause thyroid cancer and chromosomal damage in laboratory animals, may also interfere with brain-nerve transmission

Found in: fruit cocktail, maraschino cherries, cherry pie mix, ice cream, candy, bakery products and more!

Yellow #6 (E110) and Yellow Tartrazine (E102)

Banned in Norway and Sweden. Increases the number of kidney and adrenal gland tumors in laboratory animals, may cause chromosomal damage.

Found in: American cheese, macaroni and cheese, candy and carbonated beverages, lemonade and more!

6. Sodium Sulfite (E221)

Preservative used in wine-making and other processed foods. According to the FDA, approximately one in 100 people is sensitive to sulfites in food. The majority of these individuals are asthmatic, suggesting a link between asthma and sulfites. Individuals who are sulfite sensitive may experience headaches, breathing problems, and rashes. In severe cases, sulfites can actually cause death by closing down the airway altogether, leading to cardiac arrest.

Found in: Wine and dried fruit 

7. Sodium Nitrate/Sodium Nitrite

Sodium nitrate (or sodium nitrite) is used as a preservative, coloring and flavoring in bacon, ham, hot dogs, luncheon meats, corned beef, smoked fish and other processed meats. This ingredient, which sounds harmless, is actually highly carcinogenic once it enters the human digestive system. There, it forms a variety of nitrosamine compounds that enter the bloodstream and wreak havoc with a number of internal organs: the liver and pancreas in particular. Sodium nitrite is widely regarded as a toxic ingredient, and the USDA actually tried to ban this additive in the 1970's but was vetoed by food manufacturers who complained they had no alternative for preserving packaged meat products. Why does the industry still use it? Simple: this chemical just happens to turn meats bright red. It's actually a color fixer, and it makes old, dead meats appear fresh and vibrant.

Found in: hotdogs, bacon, ham, luncheon meat, cured meats, corned beef, smoked fish or any other type of processed meat 

8. BHA and BHT (E320)

Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT) are preservatives found in cereals, chewing gum, potato chips, and vegetable oils. This common preservative keeps foods from changing color, changing flavor or becoming rancid. Effects the neurological system of the brain, alters behavior and has potential to cause cancer. BHA and BHT are oxidants which form cancer-causing reactive compounds in your body.

Found in: Potato chips, gum, cereal, frozen sausages, enriched rice, lard, shortening, candy, jello

9. Sulfur Dioxide (E220)

Sulfur additives are toxic and in the United States of America, the Federal Drugs Administration have prohibited their use on raw fruit and vegetables. Adverse reactions include: bronchial problems particularly in those prone to asthma, hypotension (low blood pressure), flushing tingling sensations or anaphylactic shock. It also destroys vitamins B1 and E. Not recommended for consumption by children. The International Labour Organization says to avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.

Found in: beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, and potato products.

10. Potassium Bromate

An additive used to increase volume in some white flour, breads, and rolls, potassium bromate is known to cause cancer in animals. Even small amounts in bread can create problems for humans. 

Found in: breads

Facts about cancer

Every doctor learned back in medical school about Otto Warburg's discovery regarding the main biochemical 

cause of cancer for which he was awarded the Nobel Prize.

"Cancer has only one prime cause. It is the replacement of normal oxygen respiration of the body's cells by an anaerobic(oxygen-deficient) cell respiration."   -Dr. Otto Warburg

But what else does Warburg's discovery tell us?

First:

Cancer cells metabolize (eat) differently than normal cells (they do NOT feed aerobically) - cancer cells despise oxygen! In fact, every way a cancer patient can increase tissue oxygen brings them one step closer to becoming healthy. Therefore, the worst thing you can do is become a couch potato. Even if you can start to do arm curls and yoga-like breathing, it is better than doing nothing. Get oxygen to the tissues!

Get some kind of exercise daily.

Drinking Kangen water that has been oxygenated is a huge plus!!!!

Second:

Dr. Otto's discovery reveals that cancer metabolizes through a process called fermentation. If you've ever made wine, you'll know that fermentation requires sugar.

The very definition of cancer (rapidly replicating cells) tells us that the energy need of cancer is approximately 8x greater than the metabolism of normal cells; cancer cells feed ferociously. But what do cancer cells feed on? SUGAR. Cancer steals all your carbohydrates.

The wasting syndrome we see in cancer patients, cachexia, is the body producing sugar from proteins (breaking down muscle) in a process called gluconeogenesis. This sugar then feeds the cancer. The body finally dies of starvation, trying to feed the cancer.

Now, knowing that one's cancer needs sugar, does it make sense to feed it sugar? Does it make sense to have a high carb diet?

Don't eat sweets, and 'bad' carbs!

Parkinson's Disease: What You Need to Know

Parkinson's disease is a progressive disease of the brain and nerves. Parkinson's disease belongs to a group of conditions called movement disorders. There are four characteristic problems caused by Parkinson's disease, including tremor at rest, balance problems, stiffness and slowness of movement.

Early prevention strategies
Parkinson's disease occurs when areas of the brain, including an area called the substantia nigra, are slowly destroyed. Four causes of this destruction are:

1.     Trauma or injury

2.     Toxins or poisons

3.     Deficiencies

4.     Stress

Further, toxins may be genetic, environmental (especially herbicides and pesticides), or a combination of both. Protection of this area of the brain is often provided by the concentrated, brain-specific antioxidants in green tea, cocoa and certain berries.

Some studies have suggested that certain other factors can help lower your risk of Parkinson's disease. Examples include:

·  Having a higher caffeine intake, especially from green tea and unsweetened cocoa

·  Using anti-inflammatories

·  Eating a Mediterranean diet, which includes plant foods (e.g., fruits, veggies, grains, beans, seeds), olive oil, fish and nuts

·  Regularly engaging in moderate to vigorous exercise

Other risks
A risk factor is something that increases your likelihood of getting a disease or condition. The more risk factors you have, the greater your likelihood of developing Parkinson's disease. If you have a number of risk factors, ask your doctor what you can do to reduce your risk.

Risk factors include:

·  Age: Most people develop Parkinson's disease after the age of 50.

·  Gender: Men are about 1.5 times more likely than women to develop Parkinson's disease.

·  Genetic Factors: A number of people with abnormal genes may develop Parkinson's disease at a younger age. This type of Parkinson's tends to run in families. However, the vast majority of Parkinson's disease occurs in older individuals, and the role of genetics in these individuals is less clear.

·  Environmental Factors: Exposure to chemicals, such as herbicides and pesticides, is thought to increase your risk of developing Parkinson's disease. You also have a greater risk of Parkinson's disease if you live in a rural area, drink well water or live on a farm (perhaps due to an increased exposure to herbicides and pesticides).

You may have a higher risk of Parkinson's disease if you have had certain health conditions, such as:

·  A head injury

·  Polio

·  High cholesterol

·  Melanoma skin cancer

The bottom line
Approximately 50,000 Americans are diagnosed with Parkinson's disease every year. Ninety-five percent of those diagnosed are over 50 years old. At any given time, about 500,000 people, or 1% of those over age 50 in the United States are struggling with this condition.

Protect your brain from trauma and toxins, deficiencies (such as lack of sleep and antioxidant deficiencies) and stress. Help reduce brain inflammation, and include brain-specific antioxidants and stress-busting adaptogens for optimum brain vitality as you age.

Take Control of Your Health ·  Eliminate exposure to pesticides and herbicides ·  Help reduce stress o Practice relaxation o Consider Adaptogen 10 Plus® ·  Exercise daily ·  Eat a “Mediterranean-style” diet ·  Help reduce inflammation; consider Nopalea™ ·  Target brain-specific antioxidants from green tea and cocoa; consider Energy Now!®

Do not miss!!!!