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

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.

People always ask whether buying organic is healthier, and the answer is yes. Eating organic protects you from potentially harmful chemicals such as pesticides. But going green is rarely cheap, and it’s not always essential, which is why we’ve created 3 simple rules for when you should spend your green to go green and when to save your cash with conventional foods.

1. When the skin is thin.

Fruits and vegetables with a thin skin that is difficult to remove or that you typically eat should definitely be organic. They have high levels of pesticides even after washing. Produce with thicker skins has a better barrier to pesticides and when you throw the peel in the trash, the chemicals go with it. But be sure to give all fruits and veggies a good scrub down before eating or peeling them, because cutting them can bring any chemicals on the skin into the flesh.

Go organic: apples, peaches, strawberries, raspberries, blueberries, blackberries, cherries, grapes, pears, nectarines, peppers, celery, potatoes, and carrots

Save your cash: avocados, eggplants, pineapples, bananas, corn, kiwi, mangoes, papaya, sweet peas, oranges, grapefruit, and squash

2. Go green with leafy greens

Can you imagine scrubbing every leaf of a head of romaine lettuce? It’s too difficult with leafy greens to make sure you remove all of the chemicals, and greens are particularly susceptible to pests, so they are often grown with high levels of pesticides. Fortunately, other vegetables, such as broccoli, either don’t retain pesticides very well or don’t need a lot to begin with, so it’s OK to go conventional.

Go organic: all lettuces and greens such as kale, collards, mustard, swiss chard, and spinach

Save your cash: broccoli, cabbage, asparagus, cauliflower, eggplant, melons, and sweet potatoes

3. Milk it!

Although much of the hormones and antibiotics used in conventional milk production are washed out before we drink it, the process isn’t perfect and some make it through. Plus, there is evidence that organic milk has higher levels of Omega-3 fatty acids, which help keep our hearts healthy.

But be wary when you see fish touted as organic. Fish grow in the ocean, where it’s impossible to know what (if any) pesticides they’ve encountered, so the USDA has no guidelines for certifying organic seafood.

Go organic: milk, yogurt, and cheese

Save your cash: fish and other seafood

(Video: Watch this video on the post page)

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

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, coarsely chopped
• 2 shallots, thinly sliced
• 2 cloves garlic, chopped
• 2 inch piece fresh ginger root, thinly sliced
• 1 stalk lemon grass, cut into 2 inch pieces
• 4 tablespoons curry powder
• 1 green bell pepper, coarsely chopped
• 2 carrots, peeled and diagonally sliced
• 8 mushrooms, sliced
• 1 pound fried tofu, cut into bite-size pieces
• 2 cups vegetable broth
• 2 tablespoons vegetarian fish sauce (optional)
• 2 teaspoons red pepper flakes
• 1 bay leaf
• 2 kaffir lime leaves
• 8 small potatoes, quartered
• 1 (14 ounce) can coconut milk
• 2 cups fresh bean sprouts, for garnish
• 8 sprigs fresh chopped cilantro, for garnish

Ingredients:

rice
green onion
pepper
oil
salt
pepper
oregano
bay leaf

Preparation:

Place oil in a saucepan about 100 ml; It’s placed over medium heat, place the onions and pepper cut in thin slices. After add a little rice  and fry it with onion and pepper until rice turns white. Add salt, pepper, oregano, a bay leaf, stir 1 min.

Add boiling water over them and let them boil until the grain of rice is cooked. If you like olives, add some along with the water.

Notes:

It is a perfect garnish for everything, please check the salmon recipe.

8 oz. of salmon per person
2 lemons
1 tsp. olive oil

Sauce:

4 medium, peeled and seeded tomatoes
1/2 stick of butter
1 – 1.25 cups of white wine
2 cloves garlic
1.5 tsp. of dill weed
2 cups heavy whipping cream
Preheat oven to 375°F.

Sauce:

Chop tomatoes to fineness desired. Puree for a completely smooth sauce, or less for more chunky texture.
In a sauce pan, combine tomatoes, butter, 1 cup of wine and garlic over medium heat.

Stir and reduce liquid volume by 1/2 – 3/4 (about 10-15 minutes).

Add whipping cream and dill weed. Reduce heat to medium-low. Stir slowly, but continuously until the sauce is somewhat thick. If the sauce becomes too thick, add a little extra wine.

FISH:

Prep a glass pan with 1 teaspoon of olive oil to keep fillets from sticking. Lay salmon fillets in pan. Squeeze lemon juice over the fillets.
Place in preheated oven and bake for approximately 3 minutes per fillet or until the white fat bubbles on the side of the salmon fillets and they become more translucent. Broil for about 3 minutes, then remove from oven.
Serve fillets with sauce. Also you can try a garnish like rice, check the rice recipe here.

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.

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.