Archive for the ‘Nutrition’ Category

• The Hunger Argument
• The Environmental Argument
• The Cancer Argument
• The Cholesterol Argument
• The Natural Resources Argument
• The Antibiotic Argument
• The Pesticide Argument
• The Ethical Argument
• The Survival Argument

The Hunger Argument

Number of people worldwide who will die as a result of malnutrition this year: 20 million
Number of people who could be adequately fed using land freed if Americans reduced their intake of meat by 10%: 100 million
Percentage of corn grown in the U.S. eaten by people:20
Percentage of corn grown in the U.S. eaten by livestock:80
Percentage of oats grown in the U.S. eaten by livestock: 95
Percentage of protein wasted by cycling grain through livestock: 90
How frequently a child dies as a result of malnutrition: every 2.3 seconds
Pounds of potatoes that can be grown on an acre: 40,000
Pounds of beef produced on an acre: 250
Percentage of U.S. farmland devoted to beef production: 56
Pounds of grain and soybeans needed to produce a pound of edible flesh from feedlot beef: 16

The Environmental Argument

Cause of global warming: greenhouse effect
Primary cause of greenhouse effect: carbon dioxide emissions from fossil fuels
Fossil fuels needed to produce meat-centered diet vs. a meat-free diet: 3 times more
Percentage of U.S. topsoil lost to date: 75
Percentage of U.S. topsoil loss directly related to livestock raising: 85
Number of acres of U.S. forest cleared for cropland to produce meat-centered diet: 260 million
Amount of meat imported to U.S. annually from Central and South America: 300,000,000 pounds
Percentage of Central American children under the age of five who are undernourished: 75
Area of tropical rainforest consumed in every quarter-pound of rainforest beef: 55 square feet
Current rate of species extinction due to destruction of tropical rainforests for meat grazing and other uses:1,000 per year

The Cancer Argument

Increased risk of breast cancer for women who eat meat daily compared to less than once a week: 3.8 times
For women who eat eggs daily compared to once a week: 2.8 times
For women who eat butter and cheese 2-4 times a week: 3.25 times
Increased risk of fatal ovarian cancer for women who eat eggs 3 or more times a week vs. less than once a week: 3 times
Increased risk of fatal prostate cancer for men who consume meat, cheese, eggs and milk daily vs. sparingly or not at all: 3.6 times.

The Cholesterol Argument

Number of U.S. medical schools: 125
Number requiring a course in nutrition: 30
Nutrition training received by average U.S. physician during four years in medical school: 2.5 hours
Most common cause of death in the U.S.: heart attack
How frequently a heart attack kills in the U.S.: every 45 seconds
Average U.S. man’s risk of death from heart attack: 50 percent
Risk of average U.S. man who eats no meat: 15 percent
Risk of average U.S. man who eats no meat, dairy or eggs: 4 percent
Amount you reduce risk of heart attack if you reduce consumption of meat, dairy and eggs by 10 percent: 9 percent
Amount you reduce risk of heart attack if you reduce consumption by 50 percent: 45 percent
Amount you reduce risk if you eliminate meat, dairy and eggs from your diet: 90 percent
Average cholesterol level of people eating meat-centered-diet: 210 mg/dl
Chance of dying from heart disease if you are male and your blood cholesterol level is 210 mg/dl: greater than 50 percent

The Natural Resources Argument

User of more than half of all water used for all purposes in the U.S.: livestock production
Amount of water used in production of the average cow: sufficient to float a destroyer
Gallons of water needed to produce a pound of wheat: 25
Gallons of water needed to produce a pound of California beef: 5,000
Years the world’s known oil reserves would last if every human ate a meat-centered diet: 13
Years they would last if human beings no longer ate meat: 260
Calories of fossil fuel expended to get 1 calorie of protein from beef: 78
To get 1 calorie of protein from soybeans: 2
Percentage of all raw materials (base products of farming, forestry and mining, including fossil fuels) consumed by U.S. that is devoted to the production of livestock: 33
Percentage of all raw materials consumed by the U.S. needed to produce a complete vegetarian diet: 2

The Antibiotic Argument

Percentage of U.S. antibiotics fed to livestock: 55
Percentage of staphylococci infections resistant to penicillin in 1960: 13
Percentage resistant in 1988: 91
Response of European Economic Community to routine feeding of antibiotics to livestock: ban
Response of U.S. meat and pharmaceutical industries to routine feeding of antibiotics to livestock: full and complete support

The Pesticide Argument

Common belief: U.S. Department of Agriculture protects our health through meat inspection
Reality: fewer than 1 out of every 250,000 slaughtered animals is tested for toxic chemical residues
Percentage of U.S. mother’s milk containing significant levels of DDT: 99
Percentage of U.S. vegetarian mother’s milk containing significant levels of DDT: 8
Contamination of breast milk, due to chlorinated hydrocarbon pesticides in animal products, found in meat-eating mothers vs. non-meat eating mothers: 35 times higher
Amount of Dieldrin ingested by the average breast-fed American infant: 9 times the permissible level

The Ethical Argument

Number of animals killed for meat per hour in the U.S.: 660,000
Occupation with highest turnover rate in U.S.: slaughterhouse worker
Occupation with highest rate of on-the-job-injury in U.S.: slaughterhouse worker

The Survival Argument

Athlete to win Ironman Triathlon more than twice: Dave Scott (6 time winner)
Food choice of Dave Scott: Vegetarian
Largest meat eater that ever lived: Tyrannosaurus Rex (Where is he today?)

Source = “Diet For A New America” by John Robbins

Accordingly to John McDougall the followings are stated:

1. Mother’s Milk is Species Specific

2. False Promise #1: Milk Builds Strong Bones

3. False Promise #2: Research Supports Dairy’s Benefits

4. False Promise #3: Dairy Foods Make Meeting Calcium Recommendations Easy

5. False Promise #4: We Require 1500 mg of Calcium a Day

6. False Promise #5: Milk is the Best Food for Bones

7. False Promise #6: Milk is Necessary for vitamin D

8. Myth #7: Milk Cures Hypertension

9. False Promise #8: Milk Prevents Colon Cancer

10. False Promise #9: Low-fat Dairy Products are Health Food

11. False Promise #10: Milk Is As Pure White As Fresh Fallen Snow

12. Watch the video conference of McDougall

Mother’s Milk is Species Specific

The amount of protein in the milk of an animal varies to meet the growth demands of the very young – the faster an animal grows the greater the protein needs.

* Grams per 100 milliliters (in terms of % of calories, cow’s milk has four times more protein than human milk; 21% vs. 5%4)

** Time required to double birth weight

In addition to the much higher protein content, consider the other nutrient differences between cow’s milk and human:

Not surprisingly, since a calf doubles its birth weight nearly four times faster than a human infant does, the concentrations of protein and calcium are nearly four times greater.  Rapid growth requires a much higher density of all kinds of nutrients.

False Promise #1: Milk Builds Strong Bones

One of your first clues that cow’s milk is not ideal for bone health comes from comparison of the calcium content of the two kinds of milk (shown above).

False Promise #2: Research Supports Dairy’s Benefits

In September of 2000, two researchers compiled a review of the 57 studies on dairy products and bone health which had been published in the scientific literature since 1985.  This review was published in the American Journal of Clinical Nutrition.¹² Not surprisingly, most of this research was financed by the dairy industry.  The researchers reported that 53 percent of the studies showed no benefit from dairy.  Then they excluded studies with weak evidence or poor techniques, which eliminated more than half of the studies.

Of the 21 remaining studies:

• 57% showed no benefit from dairy,
• 14% found that dairy products actually weaken bones.

Randomized controlled studies compare an experimental group with a control group and are considered the most valid form of scientific research.   Of the seven randomized controlled studies which have been completed on the effects of dairy products on bone health, six were financed by the dairy industry.  Only one looked at the benefits of fluid milk on the health of the women most likely to benefit: postmenopausal women.¹³ At the conclusion of this study, the women in the experimental group, fed three eight-ounce glasses of skim milk daily for a year, were still losing more calcium from their bodies than they were absorbing (they were in negative calcium balance). Even though they consumed more than 1400 mg of calcium daily they still lost twice as much bone as the women in the control group, who were not getting the supplemental milk.

False Promise #3: Dairy Foods Make Meeting Calcium Recommendations Easy

Recommended intakes of calcium to prevent osteoporosis are now so high that it is difficult, if not impossible, to make up practical diets that meet these recommendations.⁷ The National Institutes of Health Consensus Conference and The National Osteoporosis Foundation support a calcium intake of 1,500 milligrams per day for postmenopausal women not taking estrogen, and for adults 65 years or older.  Assuming 300-400 mg of calcium comes from starches, vegetables, fruits, eggs, poultry, fish, and meats,⁴ then 1,200 mg would have to be obtained from dairy products daily.  An average postmenopausal sedentary woman consumes 1500 calories a day.  The amount of dairy required to meet her recommended calcium needs would be:⁴

* 6 ounces Cheddar cheese (which is 74% fat).  This would mean that 46% of the calories in her diet must be from cheese; or

* One quart (32 ounces) of whole milk (which is 50% fat) which would mean 40% of her diet is from milk; or

* One quart (32 ounces) of non-fat milk (which is 3% fat) which would mean 23% of her diet would be non-fat milk.

The dairy industry is happy about these grand recommendations, but consuming that much cow’s milk product daily would replace too many other more filling (satisfying) and nutritious foods, and be unhealthy.

False Promise #4:  We Require 1500 mg of Calcium a Day

Our requirements for calcium are far less than recommended.   Scientific research demonstrates people need as little as 150 to 200 mg/day, even when pregnant or lactating

Why the large variation in figures for calcium intakes and recommendations?  The simple answer is the amount of calcium in the foods you eat has little effect on the quantity of calcium that is eventually taken into the body and on the health of your bones.¹⁵

Your intestine will always absorb sufficient calcium to meet your needs from the foods you eat. On a diet low in calcium, the efficiency of mineral absorption is increased, and the intestine takes in more calcium. On a high-calcium diet, more calcium is left in the intestine to be excreted, unused, in the feces.¹⁶ The intestine is so “smart” about calcium that it never fails to meet the body’s needs.  If you look over the last hundred years of scientific and nutritional literature you will find there is no evidence that dietary calcium deficiency occurs in humans, even though most people in the world don’t drink milk after weaning – because of custom, lactose intolerance, or simply because milk is not generally available in their part of the world. ^{7,14, 17-20} This means there is no such disease as “dietary calcium deficiency” – think again if your mind drifts to osteoporosis – remember, populations with the lowest calcium intakes have the strongest bones; the least osteoporosis, worldwide.¹¹

False Promise #5: Milk is the Best Food for Bones

The truth is, milk is not the only source of calcium and it is not the best source of calcium.  Consider that the original source of calcium is the ground.  Calcium, and other minerals, are dissolved in watery solutions and absorbed by the roots of plants.  These minerals are then incorporated in the roots, stems, leaves, flowers, and fruits of the plants.  Humans can get plenty of calcium the same way it gets into cow’s milk; from the plant foods they eat.

Inappropriate concern about calcium intake may divert attention and resources from more important nutritional issues. Calcium isn’t the only nutrient that affects bone health. Studies have shown that potassium and magnesium may be even more critical in preventing bone loss, and that beta-carotene, phosphorus, and fiber play important roles as well.^21,22 Plants are excellent sources of these nutrients.  Milk provides no beta-carotene and no dietary fiber.⁴ Most important, bone health can be more about what you don’t eat than what you do eat. Certain foods and substances – like animal proteins, cigarettes, soft drinks, caffeine, and salt – all affect your body’s ability to absorb and use calcium vs. the loss of calcium from the body. ^23,24

False Promise #6: Milk is Necessary for vitamin D

Some people will point out milk’s vitamin D content as evidence of its critical place in a healthy diet. Well, that’s a fabrication, too. Vitamin D is not really a vitamin; it’s a hormone that the body produces in reaction to sunlight. And it isn’t present naturally in milk – it’s added as a supplement at the dairy processing factory. This addition was supposedly done to prevent rickets, a painful, deforming bone condition that is caused by vitamin D deficiency. But rickets is really caused by limited exposure to sunlight, and the body levels of vitamin D are only slightly affected by dietary sources.^25,26 The amount of sunlight we get during the summer holidays is reflected in our vitamin D levels all year long.  More than 90% of the vitamin D in the body is produced by sunlight.  Exposing the face and arms for as little as 15 minutes 3 times a week provides adequate amounts of vitamin D.  However, this activity is modified by the use of sunscreens and by skin pigmentation.²⁷ So nearly everyone gets enough vitamin D every day just through normal activities – we don’t need to drink milk to get it. Plus, vitamin D is fat-soluble, which means it is stored in our body fat for long periods of time – and most importantly, for periods of low sun exposure in the winter months.

Myth #7:  Milk Cures Hypertension

A grant from the National Dairy Council supported a large review of the influence of dietary (dairy products) and nondietary (supplements) calcium supplementation on blood pressure and came to the conclusion “that calcium supplementation leads to a small reduction in systolic (top number) and diastolic (bottom number) blood pressure.”²⁸ Of the 67 studies published, 47 proved eligible for review.  The actual decrease in blood pressure was paltry:  Decreases of 1.44 mmHg systolic and 0.84 mmHg diastolic.  The mechanism causing this almost undetectable reduction in blood pressure from consuming calcium is unknown.

By comparison, our results from the McDougall residential center show a 23/14 mmHg decrease in blood pressure in people with high blood pressure (150/90 mmHg or greater) in less than 10 days; and almost all of these people were taken off all of their blood pressure medication during the 10 days.

False Promise #8:  Milk Prevents Colon Cancer

Colon cancer is one of the most common cancers in the United States and other places where people eat the Western diet.  There is general agreement in the scientific community that this form of cancer is due to the high-meat, high-fat, low-dietary fiber, low-vegetable diet that people eat.^29,30 However, among those unfortunate people who eat this unhealthy diet, those who have a higher calcium intake also have a lower risk of colon cancer.  The reason for this may be that calcium in the colon binds and neutralizes cancer-causing substances, such as fats and bile acids, which are produced by the Western diet.³¹

The recommendation to increase your calcium intake, rather than change to a healthy diet, makes good economic sense for the dairy and calcium supplement industry.  However, as a sensible person, you would come to the conclusion that stopping the cause of colon cancer – the Western diet – should be the focus of your attention.

False Promise #9:  Low-fat Dairy Products are Health Food

Low-fat or skim milk and dairy products are widely consumed today, but in some ways they may be even more of a health hazard than the high-fat versions. The process of skimming the fat from the milk increases the relative proportions of protein and lactose.

Making Low-fat Milk

When the fat is removed from whole milk to make low-fat and skim milk the relative amounts of proteins and carbohydrates (sugars) are increased

CHO = carbohydrate = lactose = milk sugar

Protein causes calcium loss^10,11 and is the #1 source of food allergies in people; and the milk sugar (lactose) results in lactose intolerance (diarrhea, stomach cramps and gas). Although skim milk may have less fat, it is still devoid of fiber; and contains insufficient amounts of vitamins, like C and niacin, and minerals, like iron, to meet the human body’s needs.⁴

False Promise #10: Milk Is As Pure White As Fresh Fallen Snow

Milk may be white but it is far from pure.  Unfortunately, some of that white comes from white blood cells – commonly referred to as “pus cells” – which are cells produced by the cow’s immune system to fight off infections, especially those of bacterial origin, such as mastitis.  The dairy industry calls these somatic cells and refers to their presence as thesomatic cell count (SCC). The SCC is the number of (mostly) white blood cells per milliliter (cells/ml) of milk.  (There are 20 drops per milliliter; 30 milliliters to an ounce)

Beginning July 1, 1993, the SCC level in milk must be less than 750,000 SCC to comply with the State and Federal Pasteurized Milk Ordinance.³² This means one 8 ounce glass of milk (240 milliliters) can contain 180 million white blood cells and still be fine for you to drink and feed to your family.  In a recent study of milk sold in New York State the average SCC was 363,000 cells/ml.³³ These white blood cells were produced by the cow to fight off the 24,400 bacteria/ml found in this milk.

I realize this is a disgusting way to end this article, but I must prepare you for next month’s article concerning the health risks you take for yourself and your family by consuming dairy products, such as obesity, heart disease, cancer, type-I diabetes, food allergies, and the potential for infections with AIDS and leukemia viruses found in almost all vats of milk in the United States.


Try for yourself the US National Library of Medicine site, and search the archive for one of these problems. I did search for cow milk for children, and this is what I’ve got.
References:

McDougall J. The McDougall Program for Women. Plume, 2000. Pages 59-70.

“Let thy food be thy medicine and thy medicine be thy food!” Hippocrates (470-360 BC)

1. What level of alcohol are you?

2. Effects of alcohol on our body

3. Treatment against alcohol

What level of alcohol are you?

1. Lower risk level – NHS recommendation is:

• Men not more than 3-4 units a day.
• Women not more than 2-3 units a day.

However, drinking consistently within these limits is called ‘lower-risk’, rather than ‘safe’, because drinking alcohol is never completely safe.

People who drink should aim to be in the lower-risk category to minimise the health risks.

Even drinking below these levels will not be advisable in some circumstances.

2. Increased-risk level is:

• Men between 3-4 units and 8 units a day.
• Women between 2-3 units and 6 units a day.

If you’re drinking at around these levels, your risk of developing a serious illness is higher compared to non-drinkers

Risks at this level:

1. Men are 1.8 to 2.5 times as likely to get cancer of the mouth, neck and throat; women are 1.2 to 1.7 times as likely.
2. Women are 1.2 times as likely to get breast cancer.
3. Men are twice as likely to develop liver cirrhosis, and women 1.7 times as likely.
4. Men are 1.8 times as likely to develop high blood pressure, and women are 1.3 times as likely.

At these drinking levels, you might already be suffering from alcohol-related problems, such as fatigue or depression, weight gain, poor sleep and sexual problems.

Whatever your age or sex, you’re probably in worse physical shape than you would be otherwise. Also, you could easily be suffering from higher blood pressure due to your drinking.

Some people argue a lot when they’re drinking, which can negatively affect their relationships with family and friends.

3. Higher risk level is:

• Men more than 8 units a day or more than 50 units a week
• Women more than 6 units a day or more than 35 units a week

Alcohol affects the whole body, and it can play a role in numerous medical conditions. You’re at a much higher risk of developing alcohol-related health problems. Your body has probably suffered some damage already, even if you’re not yet aware of it.

Risks at this level:

1. you could be 3-5 times more likely to get cancer of the mouth, neck and throat
2. you could be 3-10 times more likely to develop liver cirrhosis
3. men could have four times the risk of having high blood pressure, and women are at least twice as likely to develop it
4. you could be twice as likely to suffer from an irregular heartbeat
5. women are around 50% more likely to get breast cancer

What’s a unit?

• Pint of 4% lager: 2.3 units
• 175ml glass of 13% wine: 2.3 units
• 25ml glass of 40% single spirit and mixer: 1 unit

Units are a standard way to indicate the alcohol content of any given drink. To get an idea of how many units you drink, use the Unit calculator.

Effects of alcohol on our body

Treatment against alcohol

1. Questions for you. Did you know?

2. Our System Issues & Facts.

3. 10 things you can do to change our system

Questions for you. Did you know?

1. Did you know that Food Corporations feed cows CORN?

As a result for them: cows become more fat, more money. They feed with corn the cows and even the fishes. Corn it’s everywhere in our food, making us sick.
As a result for us: cows produce mutations, bacterias (that they can eliminate by eating grass, but they don’t), more diseases for us. Many people noticed that by stopping eating diary products they can stop their rapidly spread cancer. I wonder why? If we mutate the source…

2. Did you know that our chickens are fed antibiotics and they are genetically modify so their chest is bigger?

These chicken can not walk, can NOT sustain their own weight, because of the mutations. ‘Cheap’ food is only cheap because we’re not counting the true health and environmental costs.


3. Did you know that there are 3-4 big Corporations that control all OUR food?

Such as Monsanto, Tyson Foods and even if you see other labels on the products, they point to the same companies.
And guess what? Majority of the executives at FDA work for Monsanto. I wonder why FDA doesn’t want to put the right labeling on the products to let us know how they get us sick?

4. Did you know that industrial production of grains and vegetables is very dangerous for YOU?

This is an agricultural production system characterized by the high inputs of capital, labour, or heavy usage of technologies such as pesticides and chemical fertilizers relative to land area. It is associated with the increasing use of agricultural mechanization, which have enabled a substantial increase in production, yet have also dramatically increased environmental pollution by increasing erosion and poisoning water with agricultural chemicals.
This is in contrast to many forms of sustainable agriculture such as organic farming or extensive agriculture, which involve a relatively low input of materials and labour.

Our System Issues & Facts.

1. Genetic Engineering


Some of our most important staple foods have been fundamentally altered, and genetically engineered meat and produce have already invaded our grocery stores and our kitchen pantries. Are you seriously ready to mutate yourself and your kids?




2. Cloning

In January 2008, the FDA approved the sale of meat and milk from cloned livestock, despite the fact that Congress voted twice in 2007 to delay FDA’s decision on cloned animals until additional safety and economic studies could be completed.
Today we clone animals, tomorrow we clone directly meet?
The technology today give us enough to grow mutated chickens  that can’t support their own weight. Are you serious people? It’s like watching a Sci-Fi movie and say: “No it will never happen this in my time, in real life!” Well it is happening. It is time for us to say NO!

3. The Global Food Crisis

Approximately 1 billion people worldwide do not have secure access to food, including 36 million in the US. National and international food and agricultural policies have helped to create the global food crisis but can also help to fix the system.

4. Pesticides


Cancers, autism and neurological disorders are associated with the use of pesticides especially amongst farm workers and their communities.
More than 6,000 Canadians — almost half of them children — suffer acute pesticide poisoning every year, according to the first comprehensive national survey of the issue. Learn about what pesticides are in your food and their effects.

5. Factory Farming

Approximately 10 billion animals (chickens, cattle, hogs, ducks, turkeys, lambs and sheep) are raised and killed in the US annually. Nearly all of them are raised on factory farms under inhumane conditions. These industrial farms are also dangerous for their workers, pollute surrounding communities, are unsafe to our food system and contribute significantly to global warming.



6. Kevin’s Law: Foodborne Illness

In Food, Inc. we meet Barbara Kowalcyk, whose 2 year old son, Kevin, died from E.coli poisoning after eating a hamburger. The Centers for Disease Control and Prevention estimates that 76 million Americans are sickened, 325,000 are hospitalized and 5,000 die each year from foodborne illnesses.

7. Diabetes and Obesity

High calorie, sugar laden processed foods coupled with our sedentary lifestyles is growing our waistlines and contributing to serious health issues like diabetes, heart ailments and cancers. One-third of children and adolescents are overweight or obese.

8. Restaurants Food

Ever wondered how many calories are in your restaurant food? Most restaurants don’t list the actual nutritional value of their food. Listing calories on menus in chain restaurants is an easy way to educate consumers about calorie content to help them make the healthiest choice.

9. Farm Worker Protection

Farm workers are the backbone of our agricultural industry, bringing fresh food everyday to our tables.

They deserve basic workplace protections like good wages, access to shade and water.

10. Environmental Impact

Did you know that the average food product travels about 1,500 miles to get to your grocery store? And that transporting food accounts for 30,800 tons of greenhouse gas emissions every year?

10 things you can do to change our system.

1. Buy organic or sustainable food with little or no pesticides.

According to the EPA, over 1 billion pounds of pesticides are used each year in the U.S.Organic Farming



2. Stop drinking sodas and other sweetened beverages.

You can lose 25 lbs in a year by replacing one 20 oz soda a day with a no calorie beverage (preferably water).



3. Eat at home instead of eating out.

Children consume almost twice (1.8 times) as many calories when eating food prepared outside the home.



4. Support the passage of laws requiring chain restaurants to post calorie information on menus and menu boards.

Half of the leading chain restaurants provide no nutritional information to their customers.



5. Tell schools to stop selling sodas, junk food, and sports drinks.

Over the last two decades, rates of obesity have tripled in children and adolescents aged 6 to 19 years.



6. Meatless Mondays—Go without meat one day a week.

An estimated 70% of all antibiotics used in the United States are given to farm animals. Considering that the average American consumes 97 pounds of beef (and 273 pounds of meat in all) each year, even modest reductions in meat consumption in such a culture would substantially reduce the burden on our natural resources



7. Protect family farms; visit your local farmer’s market.

Farmer’s markets allow farmers to keep 80 to 90 cents of each dollar spent by the consumer.



8. Make a point to know where your food comes from—READ LABELS.

The average meal travels 1500 miles from the farm to your dinner plate.



9. Tell Congress that food safety is important to you.

Each year, contaminated food causes millions of illnesses and thousands of deaths in the U.S.



10. Demand job protections for farm workers and food processors, ensuring fair wages and other protections.

Poverty among farm workers is more than twice that of all wage and salary employees.

1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size.

2. Cancer cells occur between 6 to more than 10 times in a person’s lifetime.

3. When the person’s immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumours.

4. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic, environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone

marrow, gastro-intestinal tract etc, and can cause organ damage, like liver, kidneys, heart, lungs etc.

7. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction.

9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications.

10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.

11. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply.

CANCER CELLS FEED ON:

a. Sugar

is a cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells. Sugar substitutes like

NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses but only in very small amounts. Table salt has a chemical added to make it white in colour. Better alternative is Bragg’s aminos or sea salt.

b. Milk

causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soya milk cancer cells are being starved.

c. Acid

Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little chicken rather than beef or pork. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.

d. Diet

A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

e. caffeine

Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better alternative and has cancer-fighting properties. Water-best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines become putrified and leads to more toxic buildup.

13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells.

14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the body’s own killer cells to destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body’s normal method of disposing of damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor. Anger, unforgiveness and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells.

1. No plastic containers in micro.

2. No water bottles in freezer.

3. No plastic wrap in microwave.

Johns Hopkins has recently sent this out in its newsletters. This information is being circulated at Walter Reed Army Medical Center as well. Dioxin chemicals causes cancer, especially breast cancer. Dioxins are highly poisonous to the cells of our bodies. Don’t freeze your plastic bottles with water in them as this releases dioxins from the plastic.

Recently, Dr. Edward Fujimoto, Wellness Program Manager at Castle Hospital , was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers.

This especially applies to foods that contain fat.

He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body.

Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food. You get the same results, only without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else.

Paper isn’t bad but you don’t know what is in the paper. It’s just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper. The dioxin problem is one of the reasons.

Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap

and drip into the food. Cover food with a paper towel instead.

Highlights

1. The role of water in our body

2. Benefits of drinking water

3. When to drink water

4. How to drink water

5. Experiment on drinking cold water

6. Quality of the water – Plastic water bottles

7. Extreme water therapy

8. Water calculator – How much for YOU

The role of water in our body

Remember that 75% of our bodies are made up of water, and 85% of our brains are made up of water.

There are many reasons why water is good for you. Water plays an important role in our lives, accounting for between 60-70% of our total body mass. Water is essential for maintaining many of the body’s functions and activities, including food assimilation and digestion, excretion, cellular reaction and body temperature regulation.

Water is so critical to the function of EVERYTHING. After all, it is the fluids of the body that transport pretty much everything via the blood, lymph, cerebrospinal fluid, saliva, urine, synovial fluid, extracellular fluid, tears, and milk in lactating females, and it is obvious that nothing would happen if everything were dry.

Our organs can be considered water balloons sloshing around in the sea of water that is our abdominal cavity. Water is the major ingredient in ALL the fluids necessary for our survival. Water also conducts electricity, which is important in many functions of the body, most famously, that of the heart.

We get rid of water daily through urine, sweat and breathing, our bodies have very elaborate methods of preserving and prioritizing water when not enough is consumed. One top priority is the blood, and the body does what it can to maintain a proper viscosity and composition of blood elements.

So, if the person is dehydrated, water will be selectively taken from areas that are less important for survival, such as the joints (ouch!) and the lumbar disks, particularly L5, the bottom-most disk (double ouch!) The disks use their water volume as hydraulic support for weight of the upper body. Less hydrated disks are more prone to flatten or degenerate, causing the ligaments that interconnect the vertebrae to slacken, possibly resulting in instability and low-back pain. But at least the blood is in good shape.

High blood presure: If there isn’t enough water for adequate blood volume, some capillary beds (tiniest blood vessels) may close so that the blood doesn’t have to go as far. Closed capillaries cause resistance in the arterial system, so more pressure is needed to pump the blood throughout the body. Exercise helps reduce blood pressure because it keeps capillary beds open.

According to Dr. Batmanghelidj in his book Your Body’s Many Cries For Water, if there are heart failure issues, water intake should be increased gradually over time to allow the body to slowly reduce its drive for sodium retention, and increase its ability to produce urine.

Benefits of drinking water

1. Water helps us to keep a clear mind, lack of it weaken the functioning of the brain and easily lead to tiredness, fatigue, slow reaction and some time, a headache or migraine.
2. Water helps digestion, excretion
3. Water regulates body temperature
4. Water enhances the body’s metabolism (smooth and softer skin)
5. Water helps dilute the level of calcium in urinary functions, prevent the formation of calculus
6. Water  lubricates our body joints and helps us move around with greater ease.

When to drink water

Water and meals

1. Do NOT drink water with your meals or right after
2. Drink 1 glass of room-temperature water (even HOT) 1-2 hours after consuming any meal
3. Drink a big glass of room-temperature water (even HOT) about half-an-hour before meals

Water and day time

1. In the morning. Before doing anything else, drinking one to two glasses of water just after you wake up can help stimulate peristalsis, lower blood concentration and boost blood circulation. (if you have digestive difficulties or heartburn, try adding a capful of raw apple cidre vinegar or the juice of some lemon to that water)
2. Before a meal. Drink a glass of water 30 minutes before meal can help preparing the digestive system to better absorb nutrients.
3. After a meal. It is NOT advisable to drink lots of water during or within half an hour after a meal because it can affect digestion.
4. In the afternoon. About 2:00 -3:00 o’clock in the afternoon, drink 2 cups of water to refresh the body and the mind
5. One hour before sleep. The body consumes water while we are asleep, making us feel thirsty and dehydrated in the morning. Drink some water an hour before you sleep can help replenish any water loss during the night.

Explanation

There are many who advocate drinking with meals although animals and savages abstain from water at this time. Drinking with meals or soon thereafter is not compatible with good digestion.

While eating, large quantities of digestive juices are being poured into the stomach. If drink–water or beverages–is taken, these are diluted. The water passes out of the stomach in ten to fifteen minutes and carries the digestive juices along with it. The food is deprived of these juices and digestion is greatly retarded. Fermentation and putrefaction follow.

Drinking water and beverages leads to bolting of food. The food is washed down instead of being properly masticated and insalivated. Many foods are dry and require much in-salivation before they can be swallowed. Washing them down with drink prevents the completion of this first and necessary step in digestion. Forego the drink and the glands of the mouth will meet the demand for fluid by a copious supply of digestive fluids.

Drinking water with meals and directly after meals, leads to dilatation of the stomach. Chronic indigestion, gastritis, ulcers, and even cancer follow in their logical order.

A fictitious thirst often follows a meal. This is especially so if the food has been salty, greasy or full of spices and condiments.

This “thirst” should be ignored.

If thirst following a meal is not satisfied with water, it will be satisfied with digestive secretions and these will bring along enough enzymes to prevent fermentation and accomplish digestion in good order. The intake of fluids with meals and immediately after meals interferes with all the digestive secretions and results in indigestion. One may safely drink fifteen to twenty minutes before meals.

How to drink water

1. Drink room temperature water, warm even hot, small sips to let the water mix with the saliva.
2. Don NOT count juices, milk, alcohol, coffee to hydrate you (is the opposite), count just the water.
   

French and Japanese women follow this. The Chinese and Japanese drink hot tea with their meals.

Why cold water is not good for you

Drinking cold water will solidify the oil part of the food we have eaten. This will slow down the digestion process. And when this sludge reacts with the digestive enzymes and acids, it will break down and will start getting absorbed by the intestine faster than the solid food. This lines the intestine. The consequence is that this will turn into fats.

Therefore it is best to drink hot soup or warm water after a meal.

Cold water can also in extreme circumstances lead to heart attacks. As we have our meals enzymes and acid secretions start and this process sort of warms up the body. Drinking cold water is like attacking the body with an exactly opposite temperature. Not only does the whole procedure of digestion gets interrupted or slows down, the body can also react in the form of a heart attack. It does not always come after a pain in the right arm or pain in the chest.

In the beginning hot water doesn’t taste good but that’s simply because we have never had hot water as a routine. Once we get used to it feels fine.

Just Water

Remember that caffeinated beverages and alcohol do not count as water as they are dehydrating. Quality milk, bone broths and fresh-squeezed juice may be healthy, but they won’t rehydrate you either, so only count water in your hydration efforts!

I personally find that I get a headache when I overdo caffeinated beverages and am dehydrated, so when I get that feeling at the base of my skull where my headaches frequently start, I drink lots of water, and usually the headache does not come on.

Experiment on drinking cold water

Water is best at room temperature rather than ice cold, as our bodies have to warm up cold water before it can be used. As Paul Chek suggests in his book  How to Eat, Move and Be Healthy!, you can do an experiment to see the truth of this:

If you drink a large amount of cold water, and then jiggle your belly around, you will hear and feel the water sloshing around, whereas if you drink a large amount of room temperature water it is immediately assimilated into the body and you won’t get that sloshing sound. Hot water in the form of herbal (non-caffeinated) teas are fine.

Quality of the water ~ Plastic ~ Filters

Quality of the water

Water filters:

A “healthy water” option is using an effective filter. There are excellent, mediocre, and poor filters on the market. For example, a filter removing chlorine that is only tested for taste and odor and not for chemical compounds, (such as THMs and heavy metals) is useless and gives consumers a false sense of safety. One of the best tests to look for is how well the filter removes chloroform while retaining minerals.

Check here the best filters for you: http://www.bestfilters.com/

Hard vs soft water

For water to be optimally healthy for us, it should have a hardness factor of 170mg/L and a total dissolved solids (TDS) of 300 or greater, according to Dr. Martin Fox, on his website www.healthywater.com. According to Fox’s review of the research, softer waters are correlated to greater incidences of heart disease and cancer.

Most bottled waters have far less than 300 TDS, and some even advertise that their water is demineralized. Brands that have adequate total dissolved solids include Evian, Vittel, Volvic, Fiji and Trinity.

Plastic bottles

It is worth paying attention to the type of plastic your water bottle is made of, to ensure that the chemicals in the plastic do not leach into the water.

To be certain that you are choosing a bottle that does not leach, check the recycling symbol on your bottle.

Your bottle is fine if you find:

• #2 HDPE (high density polyethylene)
• #4 LDPE (low density polyethylene)
• #5 PP (polypropylene).

The type of plastic bottle in which water is usually sold is usually a #1, and is only recommended

• for one time use.
• Do not refill it.

Better to use a reusable water bottle, and fill it with your own filtered water from home, and keep these single-use bottles out of the landfill.

Unfortunately, those fabulous colourful hard plastic lexan bottles made with polycarbonate plastics and identified by the #7 recycling symbol, may leach BPA.

Nalgene, the company that manufactures the lexan bottles also makes #2 HDPE bottles in the same sizes and shapes, so we do have a viable alternative.

Check the recycling numbers on all your plastic food containers as well, and gradually move to storing all food in glass or ceramic. Store water in glass or brass if possible, and out of direct sunlight.

Extreme water therapy

Water Therapy has magical effects in curing diseases. Everybody has experienced a positive change in their health after implementing water therapy in their daily routine.

Water Therapy – Method of Treatment

1. As you wake up in the morning before brushing teeth, drink 4-6 glasses of water each of 160 ml.
2. Brush and clean the mouth but do not eat or drink anything for 45 minutes.
3. After 45 minutes you may eat and drink as normal.
4. After 15 minutes of breakfast, lunch and dinner do not eat or drink anything for two hours.
5. Those who are old or sick and are unable to drink four glasses of water at the beginning may commence by taking little water and gradually increase it to four glasses per day.

The following list gives the number of days of treatment required to cure main diseases:

1. High Blood Pressure – 30 days
2. Gastric – 10 days
3. Diabetes – 30 days
4. Constipation – 10 days
5. TB – 90 days

Related Information on Water Therapy

• The Miracles of Water to Cure Diseases
• Drinking Water to cure internal /external infections
• Could Drinking Water Cure Your Ailments?
• Treating Cancer and Disease by Drinking Water
• The Water Cure Recipe

Water calculator – How much for YOU

• Weight in kilograms X 0.033 = litres per day.
• bodyweight in pounds / 2 = ounces per day
• more personalize, see here.

ccording to Dr. F. Batmanghelidj in his book Your Body’s Many Cries For Water, we can calculate the amount of pure filtered water we need daily by taking our bodyweight in pounds and dividing it by two. That will tell us how many ounces of water we need a day to keep our cells functioning optimally. (Weight in kilograms X 0.033 = litres per day.) You may find it helpful to measure your water, or find some way of keeping track of how much you are drinking when you are trying to create this new habit. Juice, soda, and caffeinated beverages do not count, as they are dehydrating to our systems. If your urine is clear to very pale yellow, you are well hydrated. Congratulations!

Highlights

1. Benefits of eating fruits.

2. When to eat fruits

3. How to eat fruits and juice

4. Are fruits acid or alkaline in the body?

5. Are fruits high in sugar?

6. Fruit based diet

7. Fruits calculator

Benefits of eating fruits.

• Fruit is the best source of the natural sugar needed for energy.
• Fruit is packed with vitamins, and still represents the best source of vitamins in any food.
• Fruit is packed with anti-oxidants.
• Fruit is easier to digest than grains. Fruit is basically pre-digested. Digesting ripe fruit hardly requires any digestive enzymes, and is thus less taxing to the body.
• Fruit is alkaline forming (whereas meat, fish, grains and legumes are acid-forming).
• Fruit contains an abundance of pure water.
• Fruit is easy to eat. It doesn’t require much preparation.
• People who eat lots of fruit live longer. A study published in the British Medical Journal (September 2001), showed that fresh fruit offers the best bet for a long life. The results of a study showed that frequent fruit eaters had a 32 percent lower risk of dying from cerebrovascular disease such as stroke, and a 24 percent lower risk of dying from ischemic heart disease, than those who ate fruit less than once a day.
• Fruit contains lots of fiber, which is necessary for optimum digestion.

When to eat fruits

Fruits should be eaten on an empty stomach…not as dessert after your meal as it is often done. If you eat fruit like this, it will also help to detoxify your system, supplying you with a great deal of energy for weight loss and other life activities.

There are many myths out there pertaining when to eat fruits, but the most important rule of thumb when consuming fruit is to avoid eating fruit with meals or directly after.

Explanation? Why?

Let’s say you eat two slices of bread and then a slice of fruit.
As fruit digests faster than bread, the slice of fruit digests quickly and is ready to go straight through your stomach into your intestines, but its passage is blocked by the bread which takes longer to digest…In the meantime the whole meal ferments and turns to acid.

Consequently, when the fruit comes into contact with the food in your stomach and digestive juices, the entire mass of food begins to spoil.

The fruit mixes with the putrefying other food and produces gas and hence you will bloat!

Typically most fruits (aside from bananas which take about 45 minutes) contain simple sugars and so fully digest within a half an hour or even less. Other foods that contain starch, proteins, fats, etc. take much longer and sit in the stomach for long periods of time.

Eating fruit during or after meals will cause the foods to mix, ultimately leaving the fruit to ferment and even rot as it waits to be digested together with the other foods. In a situation like this all the nutrients will have been a waste, which completely diminishes the purpose of consuming the fruit to begin with.

It has also been suggested that mixing berries with dairy reduces the nutritional intake by up to 70%. This should maintain a rule of thumb for all fruits.

Remember 2 rules:

• After you eat fruits wait 30 to 45 minutes before you eat any other meals -most fruits (aside from bananas which take about 45 minutes) contain simple sugars and so fully digest within a half an hour or even less
• Once you have eaten something other than fruit, you should wait at least three hours before eating fruit or drinking juice again

How to eat fruits and juice

We all think eating fruits means simply buying fruit, cutting it and just popping it into our mouths. You will benefit much more if you know how and when to eat.

When you need to drink fruit juice – drink only fresh fruit juice, NOT from the cans. Don’t drink juice that has been heated up. Don’t eat cooked fruits because you don’t get the nutrients at all.  You only get to taste.
Cooking fruit destroys all the vitamins.

Eating the pulp or whole fruit is far better than drinking the juices. Fiber is good for you.

If you drink the juice, drink it mouthful by mouthful slowly, because you must let it mix with your saliva before swallowing it.

Are fruits acid or alkaline in the body?

It is incorrectly presumed that some fruits like oranges and lemons are acidic and will enhance acidity in your stomach.

Research however shows that all fruits become alkaline in your body.

It has been known for a long time that fruit is one of the most alkaline forming foods there is. Even if it is acid to the taste, like oranges, after digestion the end result is alkaline-forming.

However, some authors have recently claimed the contrary. According to Dr. Robert Young, author of “The pH Miracle,” fruit is acid-forming due to its high sugar content. He then goes on to explain his unproven theory that the sugar in fruit ferments and produces acidity in the body.

Dr. Robert Young is completely mistaken on this point. Fruit is alkaline-forming, even if it contains sugar. The natural sugar that fruit contains is perfectly utilized by the body and doesn’t necessarily ferment to produce acidity. The fact is that fruit diets have been used for hundreds of years to combat acidosis. People go on grape cures, oranges cures, etc., and it helps to eliminate excess acidity in their bodies. It has been known for hundreds of years by naturopaths and Natural Hygienists and other health practitioners, both traditional and alternative, that fruit is alkaline forming – and that fact is not at all challenged by the nonsensical theories of Dr. Young about fruit being acid-forming.

Are fruits high in sugar

The body needs natural sugar as a source of energy. When starchy foods such as potatoes and bread are eaten, the digestive enzymes break down complex sugar (starch) into simpler sugars. When fruit is eaten, the body uses the simple sugars (fructose or others) directly, without needing to break them down any further. However, this is not like eating refined sugar. In the case of refined sugar, the food is devoid of nutrients and fiber. Thus, the sugar enters the blood quickly and is not slowed down by the process of digesting fiber. Plus, the calories found in sugar are “empty” because they do not provide any vitamins or minerals. Fruit, on the other hand, is a nutrient-dense food. Which means that for every calorie it provides, it also gives many micro-nutrients – vitamins and minerals.

Fruit based diet

A 3-day “fruit fast” is a very simple and effective way to cleanse and de-toxify your body. Just eat fruits and drink fruit juice throughout the 3 days and you will be surprised when your friends tell you how radiant you look!

During the “fruit fast” you can eat different fruits at different times, although occasionally mixed fruit salad would also be   permissible and more interesting.

Also many people suggest that is good to eat only fruits and juice till noon. See as reference this article.

A fruit-based diet would be where you would get most of your calories from sweet fruit. That means at least 50% of your calories from fresh fruit. Examples of how much fruit it takes to account for 1000 calories:

1000 calories of fruit is about:

A big bowl of cherries (about 50 cherries): 250 calories
1 pint of strawberries (100 calories)
15 apricots (250 calories)
3 mangoes (400 calories)

(That fruit, by the way, will provide 750% of your vitamin C, 385% of your vitamin A, 125% of your vitamin E, 110% of your vitamin B-6, as well as good amounts of magnesium (42%), phosphorus (42%), iron (65%), calcium (23%), thiamin (63%), riboflavin (77%), niacin (55%), and folate (55%))

1000 calories of fruit is about:

4 bananas (435 calories)
3 large oranges (250 calories)
2 pomegranates (200 calories)
1 large apple (125 calories)

(That fruit will provide 612.48% of your vitamin C, 268.04% of your vitamin B-6, as well as a good amount of vitamin E (49.72%), folate (70%), niacin (30%), iron (33%), and calcium (27%), phosphorus (30%), and magnesium (52%))

1000 calories of fruit is about:

4 apples (350 calories)
4 large persimmons (475 calories)
2 pears (200 calories)

(That fruit will provide 149.25% of your vitamin A, 158.57% of your vitamin C, as well as good amounts of vitamin E (73%), thiamin (30%), riboflavin (26%), vitamin B-6 (76%), iron (28%), phosphorus (27%), and magnesium (27%))

1000 calories of fruit is about:

1 large cantaloupe (285 calories)
1 pound of fresh figs (350 calories)
2 cups of grapes (225 calories)
2 apples (165 calories)

(That fruit will provide 265.73% of your vitamin A, 7977.1% of your vitamin E(!), 670.51% of your vitamin C, 289.11% of your thiamin, and 152.89% of your vitamin B-6, as well as good amounts of riboflavin (30%), niacin (36%), folate (39%), iron (30%), calcium (28%), and magnesium (30%))

Fruits calculator – how many fruits you should eat

Calculate your daily fruits here.