Images of “protein powder” containers with accomplished bodybuilders on their labels help inform consumers that protein is a critical macronutrient in strength training success. Yet what is sometimes lost in this protein-bodybuilding link is that protein is an essential component for everyone, regardless of physical activity. Even those who live sedentary lives must ensure that their protein intake is complete and balanced.
The importance of protein in diet is undeniable. Protein creates digestive enzymes, transports other vitamins and nutrients, builds and repairs body tissue, and helps keep harmful bacteria at bay[i]. These are bodily system function that all people need – not just bodybuilders and other athletes.
Eating the appropriate composition of protein in meals is, however, proving to be an unusually difficult challenge for many Americans. To begin with, many protein sources are not considered “complete” because they do not provide all of the required amino acids necessary in order to build newer proteins. These incomplete proteins are often derived from fruit, grain, vegetable, and nut sources[ii]. However, the alternative to these incomplete protein sources – such as meats and dairy – present their own unique dietary challenges.
The first challenge with respect to these meat-based sources of complete protein is that they are not an option for vegetarians. While the number of US vegetarians is difficult to pinpoint, educated estimates suggest that there are about 6 million adult vegetarians in the US, and the number is growing annually[iii]. Therefore, 6 million adult Americans cannot access complete protein through meat sources.
The second challenge is that many meat- and dairy-based meals in the US are excessively high in saturated fat, calories, sodium, and other unhealthy elements. As such, while those who frequent fast food restaurants for their source of complete protein may not suffer from protein deficiency, a disconcerting number of these people will suffer from poor health. This includes: obesity, clogged arteries, high blood pressure, and other adverse consequences what medical experts call the “social irresponsibility” of the fast food industry[iv].
The clear challenge for nutritional experts is to identify a protein source that is both healthy and complete. The consequences of not finding a suitable protein source range from underperforming digestive systems and chemical imbalances to the ill effects of a condition called “Kwashiorkor”. More frequent in developing countries but with reported incidinces in the US, Kwashiorkor occurs in extreme protein-deficiency situations when when the body cannibalizes itself in a desperate attempt to find a source of protein.
Several attempts have been made to find the ideal complete protein source: one that is healthy, accessible to all eaters, and convenient. Indeed, this last criterion of convenience is of particular importance, because many Americans in the 21st century evidently have less time to eat than ever before.
Some of these
attempts to find the ideal complete protein source hearken back a few generations. The classic peanut butter and jelly sandwich has been adopted as a complete protein source by some, but rejected by many more. While peanut butter does provide a good source of protein, the sodium content of most grocery store peanut butter brands, and the high carbohydrate and fat levels of the average “PB&J on white” keep it from being an ideal choice[v].
Other proposed solutions are more recent inventions. These include the range of nutritional powders and “energy” bars available in most health food stores, and in a growing number of grocery stores. With respect to protein powders, while some of them do provide a decent source of protein, it is simply not a convenient source for most people. With respect to energy bars, many of them have been criticized for their high calorie and carbohydrate levels.
Another solution – and one that is garnering some serious acclaim from within the health community – is fluid nutritional supplements that are easy to transport, and offer a complete protein source suitable for both vegetarians and non-vegetarians alike. At the same time, these products are specifically designed to be low-calorie (and therefore diet-friendly), and offer additional nutrients and vitamins that the body needs in addition to complete protein.
These innovative, complete protein products are a positive sign in a nutritional sector that has struggled with misinformation. Regrettably, many so-called energy bars and protein powders are laden with calories and carbohydrates. Some of them – in particular many energy bars – hardly offer any protein, which is a curious omission that most consumers do not realize as they ingest these products.
Fortunately, as noted above, there are scientifically engineered products on the market that deliver the complete protein and nutrition that consumers expect when they purchase something with the words “nutritional supplement” on the container.
Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at www.protica.com. You can also learn about Profect at www.profect.com.
 These products use “Actinase®” protein, which is derived from isolated animal sources that do not contain the lactose and fat normally associated with animal-based proteins.
[i] Source: “The Importance of Protein”. OhioHealth. http://www.ohiohealth.com/facilities/mcconnell/weightmanage/details/protein.htm
[ii] Source: “Protein: Moving Closer to Center Stage”. Harvard School of Public Health. http://www.hsph.harvard.edu/nutritionsource/protein.html
[iii] Source: “How Many Vegetarians are There? A 2003 National Harris Interactive Survey Question Sponsored by The Vegetarian Resource Group”. Vegetarian Journal. http://www.findarticles.com/p/articles/mi_m0FDE/is_3_22/ai_106422316
[iv] Source: “Supersized Nation: Bigger Burgers Still Rule”. WebMD. http://my.webmd.com/content/article/98/104952.htm?action=related_link
[v] Source: “How Nutritious is a PB&J?”. About. http://nutrition.about.com/od/nutritionforchildren/a/pbj.htm
Copyright 2004 – Protica Research – http://www.protica.com
Toxic metals exist in our environment as pollutants in our air, soil, water and consequently our food supply. We face the added challenge of the toxic metals in our fillings (silver/mercury amalgams) and the thimerosol mercury compound that has been used as preservative for over half a century in our vaccinations. These metals build in our tissues causing our systems to malfunction on many different levels
Mercury has basically two forms: Organic and inorganic, and both are toxins. Inorganic mercury is found in or near: thermometers, barometers, dental fillings, batteries, electric wiring and switches, fluorescent lights, pesticides, fungicides, vaccines, paint, skin-tightening creams, spills, antiseptic creams, pharmaceutical drugs and ointments. Organic mercury becomes methyl mercury when combined with carbon by water or soil organisms. It can bioaccumulate and pass up the food chain. This occurs in marine life and can be found in farm animals and produce. Humans can convert inorganic to organic forms. The concentrations in the body are highest in the brain and kidneys. It has also been reported in the red cells, liver, muscle tissues, and gall bladder.
The current main treatments for toxic metal removal are IV chelation with artificial compounds EDTA, DMPS and DMSA. Only EDTA is FDA approved. Interestingly EDTA (Edetic Acid) says on its International Chemical Safety Card: “EFFECTS OF SHORT-TERM EXPOSURE: The substance irritates the eyes, the skin and the respiratory tract. The substance may cause effects on the kidneys.” And, “……Do NOT let this chemical enter the environment.”
There are various alternative methods with substances that have mixed success with oral chelation. Because all of these current methods use standard evaluation methods; urine, feces, blood, and hair, they are limited to collected specimens and do not evaluate the tissues involved directly. SuperNutrient Corporation adds another dimension in testing for imbalances, metal toxicity and the effects of oral chelation of toxic metals through protein anabolism. Our methods of kinesiology (particularly Applied Kinesiology), and EAV (Electroacupuncture According to Voll) brought us into the use of the meridian (acupuncture) channels and points that had specific meaning diagnostically. Dr. Voll identified the protein, carbohydrate, and fat enzyme production points of the pancreas. Dr. Vickery then identified the cause of the pancreatic malfunction in enzyme creation and supplied the answer with SuperNutrient’s essential amino acids formulas.
The Vickery-Voll Test revealed that nine out of ten patients in clinical practice had a positive test meaning varying degrees of inadequate dietary protein digestion from a pancreas that was literally in deficit production of necessary enzymes. This was later named the alpha xP Factor. Years of clinical testing revealed that the best approach was the use of an optimal formula of free form essential amino acids. Most enzyme formulas and amino acids that had many non-essential amino acids did
not work as well or stopped working after various lengths of time. The Vickery formula seemed to help the individual synthesize their own particular enzymes better than enzymes from beef, swine or fungi.
Cells can destroy their own proteins to fulfill the essential amino acid production requirement, but ultimately this is exhausted. Normal healthy metabolism demands the constant influx of essential amino acids to maintain homeostasis. These are derived from the dietary protein intake with the aid of a balanced blend of essential amino acids.
As the scope of the protein deficiency and its impact on human health was observed daily in clinical practice, it became apparent that this nutritional crisis was the core problem underlying the many common health issues we see today including hypoglycemia, spinal disk lesions, osteoporosis and fibromyalgia. With essential amino acid therapy our patients have shown spinal disk degeneration (the basic cause of back pain) reversal in ten hours as well as rapid heavy metal detoxification.
Mercury, lead, aluminum, cadmium and arsenic readily are removed from the body as seen in fibromyalgia and other patients. Major detoxification mechanisms work in the cells and primarily the liver. Sulfation, in which the key player is glutathione, removes excess hormones such as estrogen, adrenaline, and testosterone. Stress raises the levels of production of these hormones and increases the need for glutathione. Metallothionein, a newly discovered enzyme works closely with glutathione in metals removal: MT lll is found in the brain and MT l and ll are found in the rest of the body. Glutathione is a tripeptide containing cysteine, essential,(sulfur bearing), glutamic acid, and glycine. MT (again sulfur bearing) has methionine and cysteine making up 1/3 of the chain which is 1/2 essential amino acids.
Platinum Plus Essential Amino Acid formula was specifically designed to enhance the phase ll detoxification of the liver with the additions to the original Essential Amino Acid formula of 200 mg of MSM sulfur and 30 mcg of molybdenum which are essential. Phase ll wraps up the heavy metals so that they may be eliminated from the body. If this is not accomplished they will remain in the fat tissues, brain, nerve sheaths of the body. In all of the cases of Fibromyalgia there was complete elimination of the five metals tested.
It should be readily apparent that the limiting factor in maintaining adequate supply of the body enzyme systems which control function, and structure is availability of that essential amino acid needed for synthesis of the enzymes and other proteins necessary for health and longevity. The point of this information is simple. Lack of digested complete dietary protein is causing degeneration and disease. SuperNutrient Corporation’s, http://www.supernutrient.com, balance essential amino acid formula is designed to correct this critical metabolic malfunction.
Dr Vickery, edited Nina Stout
I turned into my parents’ driveway in Maryland and parked the car. Before I could even step out and close the door, Mom flew out of the backyard, gesturing frantically.
“Your father had a breakdown,” she blurted. “Your brother took him to the hospital. He’s on the sixth floor. Go. Go. You need to go to him right now.”
“Wait a second, Mom,” I gently asserted. “What happened? What hospital?”
“He didn’t eat anything, like he’s supposed to. He started flailing himself around, threatening to kill himself. Your brother had to hold him down. Go.”
“Okay, Mom.” I squeezed her tight. “We’ll take care of him.”
I remembered earlier that morning how Dad disappeared from the kitchen. I sought him out to say goodbye and found him curled up in a fetal position on his bed.
“Hey, man,” I razzed. “Taking a little nappy?”
“Yeah,” he mumbled. “I’ll be alright.”
“Strange answer,” I thought to myself as I gave him a kiss and left.
I found Dad on the sixth floor of the Medical Center, sitting in the corner with my brother, Laird. His seeing eye dog lay curled at his feet.
“Hey guys,” I smiled. “What’s the word?”
“I guess I got kinda’ depressed,” Dad confessed. “I forgot to put food in my system. I’m alright now.”
I looked over at Laird, who shook his head—a telling communication. I’d hear the details later.
“My blood sugar must have really dropped,” Dad added.
“Gotta’ eat,” I empathized.
Diabetes, selling a house, leaving the state of his ancestors after 69 years to move to Florida, learning to cope with blindness—any one of these might trigger a meltdown.
I knew my Dad
would resist more than a trifling of professional help.
Too much shame.
Wait a second. Where did the judgment start? Who decreed our superhuman nature? What happened to compassion, for others and ourselves, the soulful cry that recognizes our humanity, faults and shortcomings included, weaknesses acknowledged, differences celebrated?
Does another person’s struggle bring us down so much that we teach and preach denial as an alternative?
“Buck up. Tighten your chinstrap. Get a grip.”
A grip on what?
We stuff emotions, squelch our feelings and put up false fronts of courage for the sake of appearances. We deny our right to sit with our own suffering and reflect, grieve or cut ourselves any slack.
Like a dormant volcano, our insides churn with prejudice and bias, slanted views painted by others, seldom questioned or examined.
When the volcano blows the lava takes the form of cancer, heart attacks, depression and other illness.
What if we poked a few holes in that mountain of pride before it swelled to explosion?
What if we forgave and accepted, praised and lauded our crazy diversity?
Could we release the steam before it gushes and burns?
Try today, at least once to pick a moment and notice someone else’s struggle—without mental commentary or your idea of a fix. Reach out without expectation.
Then do the same exercise on yourself.
You, too, deserve untainted appreciation.
Give yourself a break.
Thanks, Dad, for showing us your human side. It helps us love you even more.
That’s A View From The Ridge…
About The Author
Author Ridgely Goldsborough invites you to subscribe to The Daily Column, a heart-felt collection of stories that inspire hope and courage. Please do so at www.aviewfromtheridge.com.
Nails are a protective horn at the end of our most sensitive extremities: fingers and toes. They can often become injured from accidents or crushing weight such as heavy walking or running. They can also become infected from bacterial or fungal infections as well as separated from the nail bed or chipped from harsh weather.
The nails are often a reflection of our overall health or nutritional deficiencies. Some ways to listen to what your nails are trying to tell you are:
• Iron/Protein/Calcium Deficiency = brittle, concave, ridged, white half moons
• Too much salt = external fibrous growths
• Nervousness / hyper thyroid = separation of the nail bed
• Respiratory Difficulties = bluish discoloration
• Bronchial Difficulties = yellowish discoloration
• Anemia = pale nail beds
• Vitamin A Deficiency = peeling nails
• Zinc Deficiency = poor nail growth
• Vegetable Quality Oils Deficiency = thin, brittle nails
• Consumption Extremes in Diet (especially meats and refined foods) = washboard ridges
What we eat actually does affect the appearance of these external parts of our bodies. Start paying attention to your hands (and feet!) and feeding your body right.
The food we put IN the body affects the health of our nails, but that doesn’t mean to completely ignore the food we put ON the body either. Contrary to many fabulously smart marketing campaigns you don’t need to spend a lot of money on chemically enhanced products to experience strength and beauty on your outside.
Natural oils are an excellent way to treat the external condition of the finger and toenails. Different oils affect the body differently. A great way to
determine what oil would suit your body best is to examine your heritage and connect to the predominant oil in that part of the world.
Once you have determined which is best for your particular body’s need use some time in the evening to take a “nail bath” (remember … the skin is our most absorbent organ …)
1. Allow your nails to soak in a small bowl of oil or gently rub the oil into the nails
2. Cover with cotton gloves, cotton socks
Top Three Oils to Treat Your Nails Right
1. Coconut Oil: one of the few significant plant sources of lauric acid. This medium chain fatty acid, which is also found in human milk, enhances brain function and the immune system.
2. Palm Kernel: when unrefined, this high saturation oil is the one of the most stable of oils providing strength and ultimate saturation to the skin.
3. Olive Oil: the most stable vegetable oil, high in vitamin E, provides support to the liver and gallbladder (yes, no matter how you take it into the body).
Now, take a minute and think about how those chemically enhanced skin and nail products are affecting your body …
To your health and success, Heather
Heather Dominick is a Nutrition-Energy Consultant and creator of The EnergyRICH Lifestyle ProgramTM. She delivers Nutrition Keynotes, Wellness Workshops and seminars at conferences and companies. To receive bi-monthly Nutrition and Lifestyle Tips you can (a) subscribe to her free e-Newsletter at http://www.individual-health.net or (b) call her at 917-940-5337 to chat about your health concerns and see how she can help.
Health questions and answers archive. Ask our experts your own question for free!
We sometimes hear about ways that we can take care of our organs by the foods we injest. When we think about our diet we cannot help but think about the effect our choices have on our heart, liver and other internal and external organs. And yet, what of the brain? When it comes to our diet, the brain has generally been the most overlooked organ, when the brain is actually affected quite strongly by our dietary choices.Long-chain omega-3 fatty acids are among the very best brain nutrients. As it turns out, omega-3′s apparently protect the brain. Omega-3 fatty acids are made out of DHA (or docosahexaenoic acid) and EPA (or eicosapentaenoic acid).
Perhaps the top asset to the brain is DHA, the principal polyunsaturated fat in the central nervous system. DHA is claimed to have a direct effect on brain chemistry, development and functioning. DHA is vitally important for individuals of all ages, but DHA is as critical to a child’s diet as TV shows are to prime time television. The richest single source of omega-3 fatty acids can be found in fish and/or fish oil.
There are a number of ways that the omega-3′s found in fish oil may manage the brain. Here are a few of them, based on scientific research.DHA assists in regulating serotonin, a neurotransmitter known for keeping us “feeling good.” Continually sad people often have relatively low levels of serotonin. Research suggests people that injest large amounts of fish are less likely
to be chronically sad. Furthermore, a scientific study from Australia confirmed that the most severely saddened participants had imbalances of fatty acids in their cell membranes as well as in their blood.
Fish Oil may also encourage calm thinking. The expression of stress-triggered aggression has proven to be less likely if your brain is under the influence of fish oil, according to an extensive study in Japan. In a test of forty-one adult students, those taking 1.5 to 1.8 grams of DHA (in fish oil) for three months were less likely to become more aggressive at a time of mental stress: final exams. On the other side of the study, students taking dummy capsules displayed sometimes rather explosive moments of social aggression.
This might also explain why fish oil is good for heart health. Stress hormones triggered by anger and hostility may constrict the arteries and accelerate the formation of blockages. Fish oil is claimed to restrict the release of such detrimental hormones.
Babies must get adequate omega-3 oils (from fish oil or other sources) for top brain development. In a study of premature babies, those fed breast milk had eight points higher IQ at age eight than those fed standard infant formula. This seems to suggest that the higher amounts of DHA in breast milk may contribute to superior intelligence. For additional detail visit visit
Fish Oil Facts to learn more about fish oil.
Ryan Joseph is a writer/researcher. For more info visit http://www.pharmaceutical-grade-fish-oil.biz/
What foods enhance our thinking and creativity and which ones destroy our mental performance?
There is much evidence that our modern diet is having a major effect on the functioning of our brains. Research has shown that our brains actually work best on the prehistoric diet that shaped their evolution.
For generations, hunters and gatherers survived on wide game, wild greens, fruits, berries and roots. However, this diet has changed dramatically in more modern times. The typical western diet today revolves around large quantities of processed and fast foods. The nutritional difference between our ancestors’ diet and our current one is striking, particularly in the type of fats that we eat. These differences were examined by Jean Carper in her book “Your Miracle Brain”. She found that, compared to a stone age diet, we consume:
· 50% more total fats
· Twice as much saturated fats (found in animal products – domestic beef contains about 25% fat compared to only 4.3% fat in wild game)
· Up to twenty times the amount of omega-6 fats (found in processed oils) compared to the more healthful omega-3 fats (found in fish)
One of the most serious issues affecting brain function is the effect of eating the “wrong” fats. Animal studies have shown that diets high in saturated fats actually cause physical changes in the shape of the brain cells. It is also thought to affect the way that insulin works to control glucose levels, causing disturbances in glucose utilisation in the brain. According to these studies, the result is various forms of cognitive impairment including much poorer memory and learning skills. Furthermore, the effects were found to be cumulative so that the longer you eat high amounts of saturated fats, the higher the risk of impaired learning ability.
Omega-6 vs. Omega-3 fats
And it’s not just saturated animal fats that can cause problems. Even with vegetable oils there is a big difference in the way different types of oil affect the brain. Our ancestors ate a diet that was roughly equal between two types of polyunsaturated fats – omega-6 fats (from fruits, vegetables, nuts and legumes) and omega-3 fats (from seafood). This ideal ratio has changed in our modern diet with the introduction of processed oils which are used in many of our foods and are high in omega-6. Consequently our intake of omega-6 has increased dramatically.
At the same time, our consumption of seafood has diminished.
The result is that this omega-6/omega-3 ratio has skyrocketed from 1-1 to almost 20-1. So why is this a problem? Excessive omega-6 has been shown to cause persistent inflammation of brain tissue. Over time, this inflammation can play havoc with your brain, damaging brain cells, cerebral blood vessels, and nerve transmission. The result is impaired brain functioning and memory loss.
So what are the “good” and “bad” oils? The oils that are highest in omega-6, and should be avoided, are safflower, sunflower, corn, soy, and walnut. Many of these are commonly found in margarines, salad dressings and processed foods. Better alternatives are olive, canola and flaxseed oils.
It is generally considered that the ratio of omega-6 to omega-3 is more important than the actual amounts of the fats consumed. So the other way to improve the score is to increase the amount of omega-3 fats that we consume. In fact, omega-3 is looking to be a kind of wonder nutrient for the brain. Omega-3 fats seem to work by making the thin fatty membranes that surround the nerve cells in the brain more flexible. This allows more neurotransmitters to be successfully transmitted between nerve cells, increasing our ability to think faster and concentrate better. Omega-3 has also been shown to have a number of secondary effects that control harmful inflammation and even prevent depression.
Omega –3 and Fish
Fish is one of the best sources of omega –3 fats. However, not all fish are created equally when it comes to omega-3 content. There are actually two main components of omega-3 fats – DHA and EPA. While both are beneficial, DHA is the more powerful player in brain chemistry and some fish have higher DHA levels than others. The “winners” in the DHA list of fish include:
On the other hand, some fish such as cod, flounder, haddock, snapper, swordfish and shellfish contain little omega-3.
While we may not be able to match the 1-1 ratio of the caveman’s diet, it is recommended that we try not to exceed a 4-1 ratio of omega-6 to omega-3 fats by restricting our intake of high omega-6 oils and increasing the amount of high omega-3 fats from fish.
David Allen is an award-winning inventor with a strong interest in simple and practical methods to enhance creative thinking. Visit http://www.creativityboosters.com for more easy ways to increase your creativity.
Diet nutrition physique
Today, learning about diet nutrition physique isn’t all that difficult any longer. The truth of the matter is what should you do about your overall health and well being? If you’re concerned about you weight and physique then a little different twist on things are in order. The question at the core of most nutrition challenges is understanding the actual problem not the symptoms. So learning about diet nutrition physique may take on new meaning here for you shortly.
We live in a country of adequate supply and fast food convenience. But frankly we may be starving ourselves to death. You must read Senate Document 264 to truly get a grip on reality to make decent final progress in meeting your dietary goals. Things like diabetes, heart disease, and cancer were rare just a century ago but look at it now!
The nutrient deficiencies created by our modern diet cause the body to be more prone to viruses,
disease, infections, obesity, allergies, headaches, stress, strokes, fatigue, ulcers, bowel and colon problems, tumors, cancer, kidney failure, heartburn, a weak immune system, arthritis, blood pressure problems, heart attacks, and growth and circulation problems to name a few. We are an overfed undernourished nation.
Over 90% of U.S. adults are still deficient in at least one vitamin or mineral. Until your deficiencies are resolved good dietary health doesn’t happen and won’t. The problems created by poor nutrition are complicated, but the solution is simple – more whole grains, fresh fruits and vegetables with fewer refined and processed foods. Solving the excessive hydrogenated fats,sodium, and refined sugar their too many calories paves the way for simple success.
Lack of the proper nutrients in the food chain (remember Senate Document 264) can be dealt with by simply using quality supplements and digging a little deeper learning more about diet nutrition physique.
There are many reasons to not include red meats in a therapeutic diet ranging from slowing down the process of elimination to increasing the chances of colon cancer.
Meat digestion and assimilation uses more of the body’s energy than other foods. This use of energy in a person whose system is weak may well tip the scales into them becoming ill.
If a person is on a detoxifying diet, meat will slow down the process of elimination because it uses a lot more energy than other foods. Meat is known as a suppressing food; in fact a heavy meat eater may not have any elimination whatsoever.
Another effect that increases the suppressing value of meat is the promotion of putrefying and unfriendly bacteria; these are form due to the increase of alkalinity in the gut which meat proteins promote.
If meat proteins reach the colon in an undigested form they will putrefy, the result of this rotting is the release of toxins into the colon and offensive gas. Research has shown that protein in meat cause putrefaction twice as fast as vegetable protein.
Autointoxication happens due to the putrefaction and toxin production. The liver recycles the toxins into the bile instead of eliminating them.
By eating meat the high protein value is counterbalanced by the high fat value of the saturated fats within meat.
The risk of colon cancer increases with a diet high in fat. There are many reasons for this.
A fatty diet increases the secretion of bile salts into the gut, whilst in the gut the bacteria there convert the bile salts in carcinogens which are link to liver and other cancers. A low-fibre meat diet causes constipation which lengthens the contact of toxins against the lining membrane of the colon which increases the risk of cancers.
Fruit and vegetables have protective values against cancer, people who are big meat eaters tend not to eat enough fruit and vegetables which results in there protective values being low. Also when meat is cooked or preserved in a certain way (i.e. barbecued) carcinogens are created.
Meat has iron in it; people with high iron amounts increase their chances of certain forms of cancer such as colorectal and lung cancer. In fact cancer sufferers with high iron amounts actually decrease their survival time which suggests that tumours like an iron-rich environment.
Eating too much meat causes excessive uric acid; this may lead to gallstones, gout, kidney stones, Bright’s disease and rheumatism. This is a major concern in meats which are not of an organic origin. Meat can easily be contaminated by bacteria and also contains toxins such as herbicides, pesticides, antibiotics, various hormones, adrenalin, phenolic acid, creatine, creatinine, uric acid, urea, chemicals and parasites. For example a one-pound well done steak contains 4 to 5 micrograms of benzopyrene. This is equivalent to a person smoking 300 cigarettes. Benzopyrene is one of the major cancer causing substances found in tobacco smoke. In Iceland where a lot of smoked fish is eaten and benzopyrene is found in the fish from the smoking, the population suffer from high rates of
stomach and intestinal tract cancers.
The meat industry is just that, it is an industry and many of us are not aware that cattle, pigs, chicken and sheep are raised intensively to produce cheap meat quickly. To do this they are raised in a carefully controlled mechanized assembly line environment where they are frequently given antibiotics and other disease fighting medicine. This unnatural way of raising livestock leads to cheap meat but this meat tends to be nutritional deficient and full of chemicals.
Because of the way intensively reared meat is produced it is prone to bacteria and parasites such as salmonella and clostridia (which lead to botulism). If meat is not refrigerated and cooked properly than these bacteria and parasites can lad to major ill health.
To keep meat looking fresh, healthy and pink, food additives are used. Sometimes Nitrates are used which can change to nitrosamines which are highly carcinogenic. Sulphur dioxide and benzoates are other ways of chemical preservation that have been linked to food intolerance in sensitive people. Sulphur dioxide and other forms of inorganic sulfites are collectively known as sulfiting agents. Sulfites have an adverse effect on vitamin B1.
Food colourings and flavouring are also added to meat products to make them more appealing and to enhance flavour; these too can have a negative affect on people who are prone to food intolerances. To enhance the colour in process meats, antioxidants are used in the form of chemicals such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT).
The reason for adding food additives, colourings and flavouring to meat is to conceal their inferior quality and extend shelf life. Normally this type of meat is high in fat content and low in nutritional quality. These deficiently in nutrients can cause many different ailments in people.
Antibiotics are used extensively in rearing livestock, low doses of antibiotics causing animals to put weight on faster as well as keeping bacteria diseases in check. Unfortunately these diseases are becoming resilient to the antibiotics and are becoming more prevalent. The antibiotics most given to animals are penicillin, chlortetracycline and tetracycline, these are also used to treat human health problems. It is now becoming evident that the antibiotic resilient bacteria are being pasted onto humans which are causing disease in humans that is resilient to antibiotics.
As highlighted the process of rearing meat, preserving and making it look fresh for market can produce a product which is high in chemicals and toxins and low in nutritional value. The body takes a long time to process and elimination meat. This results in the body becoming in contact with a toxic food product for a long time. A healthy body mostly copes with this but if a body is unhealthy it could lead to major health problems. This is why it is best to keep to a vegetarian diet and to abstain from eating red meat when on a therapeutic diet.
Stewart Hare C.H.Ed Dip NutTh
Bespoke consultations for a healthier natural life
website: http://www.newbeingnutrition.com Get a free initial nutritional therapy diagnosis now…
Do you have trouble getting your kids to eat their veggies? I sure do. My daughter used to be great about trying and eating just about anything…and then she turned 2 ½. Now it is pretty much impossible to get her to eat anything other than corn when it comes to vegetables. So I had to come up with some fun and sometimes sneaky ways to get some veggies in her. Here are a few of my favorites.
1) Make big pot of vegetable soup, and then add some fun noodle shapes. You can use alphabet noodles or look for some fun novelty shapes. You may be able to find some cartoon characters, toy and sports shapes etc. I have even seen pumpkin and Christmas tree shapes. With a little luck your kids will be too busy spelling words, or identifying the shape to notice all the veggies they are eating in the soup.
2) If you can’t make them eat it, make them drink it. Pour some vegetable juice over ice and add a straw, a cocktail umbrella or a stick of celery and watch them drink it up. Your kids may not get as much fiber as eating the entire vegetable, but getting them to drink their vegetables is better than not getting any vegetables in their system.
3) Have you tried offering them some raw vegetables with some ranch dressing to dip them in? Many kids who don’t care much for cooked vegetables will eat them up if they can dip them. Just grab a bag of baby carrots and cut up some red and yellow peppers and some cucumber. Arrange them on a plate with a little bit of ranch dressing or your favorite vegetable dip on the side.
4) Take it even a step further and let them create artwork out of their vegetables. Offer raw vegetables in different colors and shapes and encourage them to make a vegetable collage on their plate. You can easily make a face using slices of cucumber as eyes, a baby carrot as nose and a slice of red pepper as a mouth. You can use watercress or shredded carrots or even some cheese as hair. Before you know it, you’ll find them sampling their
5) To get them to eat more vegetables at dinnertime try a little salad bar. Put out some lettuce, some sliced or chopped tomato, slices of cucumber, shredded carrot, slices of red and yellow peppers, small broccoli flowerets and anything else you can think of. You may also want to offer them some choices when it comes to salad dressing. Favorites in our house are Ranch, Italian, Catalina, and French. To top it all of set out some croutons and shredded cheese.
6) Get the kids together and make a cold vegetable pizza. Start out with a can of crescent rolls. Unroll the dough, but don’t pull the triangle shapes apart. Instead push the seams together and bake on a baking sheet according to the package directions. Let the sheet of dough cool completely, then spread with some crème cheese (we like a vegetable or herb flavored one) and top with some thinly sliced raw veggies. Cut into squares and serve.
7) Get them involved in the kitchen especially when it comes to cooking. Ask them to wash the vegetables, if they are old enough let them cut veggies (under your supervision of course), let them help you stir, or anything else you can think of that would be age appropriate. You’ll be amazed at how proud they will be of their finished product. Believe me, they’ll try just about anything if they made it.
8) If everything else fails, hide the vegetables in other food. My mom used to make us some special orange mashed potatoes. We thought it was very fancy, but all she did was to cook some carrots with the potatoes and mashed them right in there. You can also cover broccoli with tomato sauce or cheese. Think of a dish your child really enjoys and sneak a little bit of vegetable in there.
Give a few of these ideas a try and see which ones work best for your children. Keep at it and sooner or later they will start to develop a taste for vegetables.
Susanne Myers together with Christine Steendahl, owns and publishes the Healthy Menu Mailer. Each week, we provide you with 7 dinner recipes. Sign up for a free sample menu at http://www.healthymenumailer.com/sample-newsletter-signup.html
It’s really hard to believe that something could be worse than the intense sugar loads from high fructose corn syrup and sucrose. But, Aspartame ( Equal, Nutrasweet, Equal Measure, Spoonful, Canderal) is even more dangerous to your health.
Aspartame, was first discovered in 1965 when Searle chemist Jim Schlatter, who was developing this drug for another purpose, accidentally licked some from his finger and found itto be sweet tasting. The ingredients in aspartame are phenylalanine(50%), aspartic acid (40%) and methyl alcohol(10%).
Aspartame Approved by the FDA in January 1981
Even after about eight years of steadfast refusal by the FDA to approve this dangerous drug for human consumption, Searle triedone more time, the day after the inauguration of the Presidentin 1981. The previous commissioner of the FDA had been “removed” and a new one installed. Despite an FDA agencyinvestigation into this “approval by political triage,”the drug has not been removed from the market andthe investigation was, in essence, abandoned.
Why get embalmed before it is absolutely necessary?
Methyl alcohol, also known as “wood” alcohol breaks down in the body to formaldehyde and DKP(diketopiperazine). Formaldehyde, as many of you probably already know, is embalming solution and highly toxic to the central nervous system. Why get embalmed before it is absolutely necessary? Methyl alcohol causes blindness and if the dose is large enough, it can cause liver and kidney failure. DKP is a known carcinogen and causes brain tumors. According to the National Cancer Institute there has been a 10% increase in primary brain tumors since 1985. Therehas also been an increase in brain tumors in children whosemothers consumed aspartame throughout pregnancy.
Phenylalanine and Aspartic Acid
These are both amino acids that are normally supplied by the foods that we eat. However, when they are isolated and supplied in very high concentrations, they are toxic to the central nervous system causing headache, mental confusion and memory loss, balance problems and seizures. These ingredients have been classified as excitotoxins.
Excitotoxin damage usually takes weeks to months to years to become clinically apparent. Excitotoxins are also strong generators of free radicals thus accelerating aging of most organ systems, significantly the vascular system, immune system compromise inducing cancer and the musculo-skeletal system resulting in arthritis. Joint pain is one of the chief complaints of those with aspartame poisoning.
The Blood-Brain Barrier
Aspartame is especially dangerous to those who already have disease, the unborn and those less than one year old. Diabetes, high blood pressure, smoking and aging compromise the blood-brain barrier. This barrier in the fetus and neonate is not well developed. These groups are especially sensitive to the damaging effects of aspartame since the barrier that wouldkeep the excitotoxins out of the brain is either compromised or not developed yet. No wonder birth defects are also associated with Aspartame.
Formaldehyde (besides embalming)
It is known that formaldehyde accumulates in the areas of the brain that correspond to the neurodegenerative symptoms of Parkinson’s, Alzheimer’s and Amyotrophic Lateral Sclerosis(ALS) or Lou Gehrig’s disease. Aspartame has also been shownto cause seizures in susceptible people, even with no priorhistory.
Aspartame and Pilots
When I was a Flight Surgeon in the Air Force we were always concerned about any alcohol ingestion 24 hours before flying. Now, pilots have to be concerned about aspartame ingestionbefore flying, since it can induce vertigo / disorientation and seizures. If you are flying commercial, hope that your pilot isn’t drinking diet soda.
During the years of prohibition there were many cases ofblindness
due to consumption of methyl alcohol, since ethanol(the typical alcohol of most drinks, beers etc) was banned.Today we have an ophthalmologist in West Palm Beach, FloridaDr. H.J. Roberts, who has treated hundreds of aspartame victims. One quarter of his patients have experienced blindness. According to Dr. Roberts “optic nerve swelling, retinal degeneration and visual impairment, that is associated with heavy aspartame use, is identical to the pathology observed in recorded cases of methanol toxicity from drinking wood alcohol throughout the days of prohibition.” This gets especially problematic since the American Diabetic Association still recommends aspartame. What is frequently misdiagnosed as diabetic retinopathy is often aspartame retinopathy.
Below is a partial list of other diseases that aspartametoxicity can mimic or worsen. The list currently totals about 92 symptoms and diseases.
Lou Gehrig’s disease
Chronic Fatigue Syndrome
Obesity … yes, aspartame can actually cause weight gain.
Phenylketonuria is a rare inherited (genetically recessive) metabolic disease that can result in mental retardation andother neurological problems if treatment is not started inthe first few weeks of life. The defect is either completeor partial absence of the enzyme phenylalanine hydroxylasethat metabolizes phenylalanine to tyrosine. In view of the fact that aspartame is 50% phenylalanine, it is an absolutecontra-indication for anyone with PKU. Carriers for the trait are also at risk for problems with aspartame. Thereare over 100 different genetic mutations with enzyme activities from zero to normal. For more information onaspartame and phenylketonuria follow the link below:
Michael J. Fox, Aspartame and Parkinson’s Disease (or)”Diet Pepsi Rots Your Brain”
Michael J. Fox developed Parkinson’s at age 30. He was at onetime a spokesman for Diet Pepsi and was known to be addictedto Diet Pepsi. Follow the link below for more on this:
To see a very interesting movie about “political triage”and the eventual “approval” of aspartame by the FDA follow the link below:
For more on the dangers of aspartame follow the links below:
Today’s Health Tip
Avoid aspartame completely. If you must drink sodas, you arebetter off to drink the non-diet variety. It is much easierto lose a few pounds of fat, than be treated for a brain tumor,Parkinson’s disease or blindness.
Read labels very carefully. Aspartame is in, at last count, over 7000 foods, beverages including beer, sports nutrition drinks and bars and even vitamins.
If you are going to drink diet sodas, make sure to keep themcool, as the breakdown of aspartame (which proceeds uncheckedeven still in the can) is temperature and age dependant.The higher the ambient (storage) temperature, the more methylalcohol and formaldehyde will be present in your soda.Also, the older the can of aspartame laden diet soda, the more methyl alcohol and formaldehyde will be present in the can.
Stryer Biochemistry Fourth Edition
Could There Be Evils Lurking In Aspartame Consumption?By Christine Lydon, MDhttp://www.aspartame.com/lydon.htm
The MericleDiet makes it easy to get off of all sweeteners, sodas, candy and sports nutrition. It also makes it easyto get off of any packaged or processed foods that may contain or hide aspartame.
Thanks for your attention.
Copyright © John Mericle M.D. 2005 All Rights Reserved
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http://DrMericle.com is devoted to achieving optimal health and peak performance through diet and lifestyle change. Dr. Mericle brings together a unique blend of formal training in organic chemistry and biochemistry, medical education, 29 marathons, 3 Hawaii Ironman competitions and a lot of practical real life experience.
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