Steven Schram DC on YouTube

Is there a diet that promotes good health?

Sun, 22 Jun 2025 22:15:16 -0400

In this world we are all subjected to various ways of life. When we select an option, we cannot convince people to make changes. All we can do is to present options and explain how the choice we made worked for us.

So, veganism denotes a philosophy and way of living which seeks to exclude, as far as possible and practical, all forms of exploitation of, and cruelty to, animals for food, clothing, or any other purpose. It also promotes the development and use of animal-free alternatives for the benefit of humans, animals, and the environment.

The word “vegan” is newer and more challenging than “vegetarian”. “Vegan” includes every sentient being in its circle of concern and addresses all forms of unnecessary cruelty from an essentially ethical perspective. With a motivation of compassion rather than health or purity, “vegan” points to an ancient idea that has been articulated for many centuries, especially in the world’s spiritual traditions.

“Vegan” will hopefully indicate a mentality of expansive inclusiveness and is able to embrace science and virtually all religions because it is a manifestation of the yearning for universal peace, justice, wisdom and freedom.

The contemporary vegan movement is founded on loving-kindness and mindfulness of our effects on others. It is revolutionary because it transcends and renounces the violent core of the “herding culture” in which we live. In some cases, it is founded on individuals living their truth of interconnectedness and thereby minimizing the suffering we impose on animals, humans and bio-systems; it will also take us away from the slavery of becoming mere commodities.

“Veganism” also signifies the birth of a new consciousness, the resurrection of intelligence and compassion, and the basic rejection of cruelty and domination. It also gives us hope for the future of our species because it addresses the cause rather than being concerned merely with effects. From this new consciousness we feel we can accomplish virtually anything. It represents the fundamental, positive, personal, and cultural transformation that we yearn for, and it requires that we change something basic – our eating habits.

It’s funny how we want transformation without having to change! Yet, the fundamental transformation called for today requires the most fundamental change – a change in our relationship to food and to animals, which will cause a change in our behavior.

To some, becoming vegan looks like a superficial step. Can something so simple really change us? We believe it does.

Given the power of childhood programming and our culture’s insensitivity to violence against animals, authentically becoming a committed vegan can only be the result of a genuine spiritual breakthrough.

In the Vedic culture, the cow was considered to be one of the “mothers of mankind”. Today, the cow is viewed in terms of dollars and cents relegating our net worth to be measured in dollars as cows are sold by the pound.

The suppression of awareness required by our universal practice of making a commodity out of life, enslaving, and killing animals for food generates the built-in mental disorder of denial that drives us toward the destruction, not only of ourselves, but of other living creatures and systems of this earth.

This practice of exploiting and brutalizing animals for food has come to be regarded as normal, natural and unavoidable and it has become invisible. Eating animals is thus an unrecognized foundation of consumerism, the pseudo-religion of our modern world. Because our greatest desensitization involves eating, we inevitably become desensitized consumers devoid of compassion and caring little of how what is on our plate got there.

If you really believe any living being facing death would actually feel like saying, “kill me, kill me, please kill me”, you have got to be kidding. The stark reality is that when any animal is faced with death their adrenalin flows like crazy and their fear hormones proliferates their body and stays there until you eat it. And you wonder why most people are angry and hostile.

There are some Interesting parallels between what we ingest and the consistent transformation of the flu virus. With the latest dietary guidelines calling for three servings of low-fat or non-fat dairy a day, the average family with two kids now consumes more than 85 gallons of milk a year.

What the government does not tell you, nor enforces the removal of, is that most liquid fat is filled with carcinogens and antibodies.

Cows digest dioxins, an industrial by-product and a known carcinogen, when they eat contaminated grass.

Milk that is conventionally produced often comes from cows that are raised under disturbing farm conditions in that they may graze on pastures that have been treated with pesticides, herbicides and sludge. When the cattle are not let outside, they feed on dried grass and hay, which may be GMO, and fish meal, which may contain PCBs and mercury.

Cows in conventional farms are often given antibiotics, even when they are healthy, to prevent them from getting sick. In some factory farms, thousands of cows are crammed inside barns to allow easy access for milking. Their milk production can be forced beyond normal capacity through Bayer/Monsanto’s synthetic growth hormones called rBST.

Studies show that these cows are more susceptible to diseases because their natural life cycle is being distorted. So, when you eat something that comes from a plant or an animal that has been tampered with by the “superior” intelligence of humans, that item you consumed becomes a part of you on a molecular level.

If cows ingest hormones, antibiotics, antibodies and carcinogens, and you eat or drink anything from that cow, you are ingesting those same antibiotics, antibodies and carcinogens. Time after time we self-medicate ourselves and in many instances, over-medicate. Rather than let your immune system do its job, you do it and pop a pill.

There are times when external medication is possibly needed, like when you experience an allergic reaction to something that puts your immune system into overdrive and you need a histamine blocker to keep your immune system from causing you harm.

The flu virus is not one of those incidents. Each year millions of people line up like good little lemmings to take their flu shots. The shot you take is actually a strand or strands of either dead or weakened flu viruses. With this in mind, your immune system sends out antibodies in response, and the belief is that that will keep you safe from the flu until next year.

But, we’ve been filling our bodies with antibiotics through our food. And, although the milk supply is tested before it reaches consumers to make sure it doesn’t contain antibiotics, the overuse of these medications might contribute to the rise of drug-resistant bacteria, making some disease more difficult to treat.

This is one of the main reasons that the flu virus mutates year after year. It certainly appears that the flu virus is more intelligent than humans. We keep trying to vaccinate and ward off all these viruses and bacteria, but this forces them to mutate over and over.

Look at it mathematically: if you have a virus you treat it with antibiotics to kill it, which is similar to a vaccine, except the antibiotic does the actual work of your immune system. In the process, some of the virus may not be eradicated and those antibodies have now formed the virus to mutate.

Next time around you might have some of the original virus and the mutated form to try and kill. So, what do we do? We create another medication or vaccine against the two, and in turn, the second mutates again and maybe even the original strand creates yet another new strand giving you three or more. What a lose lose situation! What then can you do to stay healthy during flu season?

For one thing, never ever touch your hands to your face, especially your mouth. Think about what you could transmit from what you touch: handles, doorknobs, faucets, other hands, and even worse, money, which is probably the dirtiest of the dirty.

Next, you might want to consider eating to build your immune system: A vegan diet centered around organically produced vegetables, fruits, grains and seeds will hopefully give you optimum nutrition.

What about fish, you ask? What about mercury, PCBs, and toxic waste, I ask?

Wage a war against your tongue and allow your intelligence to prevail. And above all, if man made it, don’t eat it.

Nutritional supplements are beneficial as well. If I had to choose one, it would be organic sulfur crystals. Why? Because viruses cannot survive in an oxygenated environment, which is what the sulfur crystals release to permeate the cells and restore them to their natural healthy condition.

Even if someone had a stroke the crystals will bring the brain back to normal. For more info on the crystals go to www.healthtalkhawaii.com/Products.

Be aware of changes in the weather and dress accordingly to keep your body heat secure.

It might be good to drink plenty of unfluoridated water and fresh juices, power the anti-oxidants, never stop exercising and get good rest and sleep. Also, as a parting word, Dr. Russell Blaylock, a prominent neurologist, has said that when a senior takes a flu shot for five straight years, Alzheimer’s is right around the corner

So, if the food had a face or a mother, leave it alone!

Aloha!

Sources;

www.vegansociety.com

www.healthline.com

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Baked vs Grilled – Which meat preparation is healthier??

Sun, 22 Jun 2025 22:12:42 -0400

Making healthy eating choices doesn’t have to be complicated and sometimes we learn quite a bit along the way. Baking and grilling are healthier cooking methods versus frying (in most cases), but is it possible that between the two, that either baking or grilling is “healthier”?? To explore this question, chicken can be discussed as the food to be baked or grilled. A basic piece of chicken is about 3.5 ounces (100 grams). When it is skinless and boneless, it contains about 110-120 calories and about 20 grams of protein and no carbohydrates and minimal fat (if any around 3 grams).

BAKING

Most baking is done in an oven using dry heat to cook the food. It is called indirect cooking because no flame makes contact with the food. Steam and dry heat in the oven do the cooking. Chicken is typically baked at 350°F but can vary if it is in a covered versus uncovered pan or how high it is placed on the oven rack. If the chicken is baked at too high a temperature, nutrients can be compromised. Some vitamins are heat-sensitive, which include Vitamin B1, Vitamin C, and Pantothenic Acid (type of B vitamin).

GRILLING

When food is grilled, it usually cooks faster because direct heat is used. An open flame is used. Moisture and fat can melt away and at the same time those same water-soluble vitamins (Vitamin B1, Vitamin C, and Pantothenic Acid) can be dissolved and lost. The taste might be drier/smokier than baked chicken.

RESULT

The difference between baked and grilled chicken in terms of which is “healthier”, is marginal. The National Cancer Institute (NIH) has determined that cooking at high temperatures on an open flame can produce carcinogens. This does not hold true for baking. If the concern is weight loss or diet related for choosing to bake or grill, then there would not be a difference. If worried about possible cancer-causing agents, then baking would be safer. In the end, both are better than frying, but the tell winner would have to baking as the overall “healthier” version of chicken for us to consume.

(PDF) “It’s Important but, on What Level?”: Healthy Cooking Meanings and Barriers to Healthy Eating among University Students

Meat and Human Health—Current Knowledge and Research Gaps – PMC

Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats – ScienceDirect

Effect of Baking Temperature and Time on Advanced Glycation End Products and Polycyclic Aromatic Hydrocarbons in Beef – ScienceDirect

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Boils – Inflamed hair follicles

Sun, 22 Jun 2025 22:12:05 -0400

Boils under the skin are an infection that can be painful and tender. They are filled with pus and are the result of a hair follicle being inflamed. Boils are called “furuncles” and first appear as a bump. It might look a little red or purple, but they will soon grow, and more pus will fill the area. Common areas boils are found are on the face, thighs, buttocks, armpits, and neck. When there is a cluster of boils in one of these areas it is called a carbuncle.

In most cases, they can be alleviated with at home care, but sometimes infections take a turn and become worse. They’re not to be pinched or squeezed, but some people make this mistake initially not knowing what they have or what to do. A boil can get as big as up to 2 inches or more. The area gets swollen and the pus becomes visible. Then a tip forms at the tip of the bump that eventually will “pop”/rupture and pus will release from it.

A boil is caused by the bacterium called Staphylococcus aureus. The bacterium likes to dwell in the nose and enter through hair follicles or any small entry such as a mosquito bite. This means that anyone can develop a boil no matter how healthy their lifestyle might be. However, some people are at higher risk such as those who have diabetes because they’re unable to fight infections as well as non-diabetics. People with acne and eczema are also at risk because of the tiny entries the bacterium could enter through. Coming into contact with a person who has a staph infection can also put someone at higher risk to get a boil.

Boils are a good example of why we should keep wounds covered. They also remind us not to share razors and personal items like sheets. Staph infections do spread through objects so always wash shared items. Simple hand washing is the greatest defense towards germs spreading.

Using a warm compress is the first measure for treatment. Pressure can be applied but not to intentionally rupture it. Again, DO NOT pinch or squeeze the boil. If the boil is not healing after about 2 weeks, then seeking medical attention is recommended. Natural ways to help suppress the boil are to use a warm compress, apply tea tree oil and/or castor oil, and to use turmeric which helps with inflammation. Other signs the boil might be more serious would be if it causes a fever or continues to get bigger.

Our skin is out protective layer that can be vulnerable to many conditions. Our immunity and lifestyle are determinates of how our skin can respond and react to what or who it encounters. When protection is threatened, pay attention to your skin and treat any possible signs of damage or illness appropriately and safely.

Interventions for bacterial folliculitis and boils (furuncles and carbuncles) – PMC

What are the benefits and risks of different treatments for bacterial folliculitis and boils (inflammation of the skin around hairs)? | Cochrane

Overview: Boils and carbuncles – InformedHealth.org – NCBI Bookshelf

(PDF) Review on Ulcers, Boils with their Bacterial and Fungal Causes

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Fight to save the kids!

Wed, 14 May 2025 21:16:41 -0400

Chicken Pox, Measles, Mumps and Whooping Cough are all waiting to encumber little kids. Before turning to Big pHarma to encumber them further, let’s take a look at what they are, how they come about and alternative therapies.

Chicken Pox is a common acute childhood disease caused by a virus. It presents itself by a small sac filled with fluid that will eventually erupt and crust. Each sac will last 2 to 4 days, leaving a pink scar, which will eventually disappear but the pock mark could remain.

Measles is an acute viral infection that is common is kids from 6 months to 5 years old. It starts out like a cold but includes a cough, fever, and inflammation of the eye area resulting in sensitivity to light. Usually, the fever goes down within a day or two but suddenly rises by day 5 or 6. With this rise in temperature comes a blotchy rash on the forehead, then appearing behind the ears and the rest of the body. The rash will fade within 3 to 4 days but the skin affected will peel. Bear in mind that during the first signs of rash the symptoms are at a peak. The fever could be strong and bronchitis may occur. In rare cases, the possibility of an ear infection with temporary loss of hearing, possible pneumonia in the bronchial area and convulsions may occur.

Mumps are an acute viral infection characterized by mild fever lasting only a couple of days, feeling really crappy, having a sore throat, and swollen glands. All this could last from 2 days to a couple of weeks except for the fever.

Whooping Cough is bacterial disease with a real crappy cough. It starts out with a mild fever, cold-like symptoms, and a mild cough that gets worse. This illness could last up to a month. If complications manifest, watch out for convulsions and/or nose bleeds.

Unfortunately, all of the above are contracted by nearly all children, but to varying degrees. Some will show little or no symptoms and the results are passed off as a mild cold or cough. Others, unfortunately, will suffer more and become somewhat permanently damaged by the complications.

It’s this individual difference in resistance and vitality that is the single most important factor in understanding and addressing acute disease.

Germs and viruses are always around us and the body is usually capable of maintaining a proper balance when they attack us because the body’s self-defense mechanisms fight back and remove these dangerous attackers before they can take hold.

The secretions form the protective boundaries, the glands act as filters, and the cell walls act as the barriers. So, the entire cell, tissue, organ and body VITALITY act as our protectors.

But, if we let our defenses down through poor nutrition and deficiency, poor circulation or lack of oxygen, the shit hits the fan. Then, if we continue to clog our tissues with too many toxins or change our pH (acid/alkaline balance), it gets even worse and opens the door for infection.

There is no one factor that opens the door to disease for our kids, but rather a multitude of insults on their bodies. And, diet takes the most blame.

The Rockefellers conning the farmers to switch to the petro-chemical fertilizers, under the guise of spending more time planting and harvesting crops instead of shoveling doo-doo, killed the mineral sulfur in the soil depriving everyone of essential oxygen to keep them well. That’s why the organic sulfur crystals are such a wonderful blessing.

The FDA, banning raw, organic, unpasteurized and non-homogenized milk and only allowing liquid fat full of GMOs, growth hormones, antibiotics, and the remains of the other dead, dying, diseased and decayed animals, contributed to the problem.

The Big Food industry, with their processed foods to extend shelf life for years and pushing refined grains, which are anything but normal, added more insult to injury.

It is not a vitamin deficiency that the kids suffer from but a “green vegetable” and a grain in its “natural state” deficiency.

The poor kids are weaned too soon and subjected to 100 percent crapola made up of soda, candy, cookies and anything else advertised on TV or kept at their eye level in the supermarket. Why? Because understanding that the balancing and cleansing effect of fresh vegetables, fruits, grains, nuts and seeds is essential for good health, is no where to be found.

Dietary habits are just that. Habits! And where do their “habits” begin? From their parents, where else?

If the kid is well-fed, don’t you think he/she will be strong enough to deal with an infection in a successful way? If the child is well-nourished, they will likely not catch common childhood diseases, only mild cases. And if something takes hold, it won’t last long because of a strong immune system fighting back.

My daughter, who is in her mid 40’s, has never been vaccinated, has been a vegetarian since being in her mom’s belly, and has never had the flu or any of the serious diseases mentioned here. When measles hit her, she had a high fever that was short in duration, she sweated a lot with a good rash formation, rather than having a lower fever, little perspiration, and a slowly developed rash. It allowed her to be over and done with her complaint soon and outside playing again, instead of dealing endlessly with ear problems and bronchitis.

So, the treatment of many childhood diseases is pretty basic. The first priority is a liquid diet of pure water and fresh juices in the acute stages with the later introduction of fruits and vegetables. The fever should not be suppressed, but moderated according to the needs of the child, with gentle hydrotherapy because the establishment of perspiration with the fever is essential. The bowels must be kept open and herbal laxatives or enemas may be needed and the use of herbal medications can prove useful at various stages of the diseases.

The major concern with chicken pox is the pock scarring, which can be modified by simple baths and applications. And, of course, scratching is a no-no.

The bath should be tepid with baking soda or apple cider vinegar. The applications can include green clay, bentonite clay, goldenseal or burdock. The clay will form a barrier and the herbs should be dabbed on frequently. The botanicals can include nettle, fruit juice, vegetable juice, clear vegetable soups, vitamin C and propolis.

With measles the treatment needs to be treated a bit more vigorously due to the fact that complications can likely occur due to nutritional deficiencies, suppressive treatments, or over feeding during the illness.

Tepid baths are good and hot baths are good to bring out the rash that has not yet manifested. Steam baths to induce sweating work also. Wild clover is good for cough, Yarrow tea is good for sweat, and 15 to 20 drops of Sundew three to four times a day. For diet, the recommendation is fruit juice lemon juice and Himalayan salt, citrus juices, and vitamins A and C to bowel tolerance.

Mumps looks worse than it is. The general therapy is that of any fever with plenty of fluids and bed rest during the acute stage,

Whooping cough need the most attention because any cough is extremely disturbing. A light diet is essential because overfeeding prolongs the whooping cough and could cause complications.

When it is whooping cough, a full fruit juice fast should be started, with lots of citrus juices.

After the fast, follow up with a diet of fruit juices, carrot/apple juice, and fresh clear vegetable broth. Down the road, fresh whole fruits. Vitamins A and C again.

To play it safe, when any of these occur, find a naturopath and keep it simple and natural.

Aloha!

Sources:

HealthChildren.org

World Health Organization – Improving Children’s Health

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Macaroni & Cheese – Favorite noodle dish

Wed, 16 Apr 2025 20:29:52 -0400

One of many people’s favorite comfort foods and a dish served at many social occasions/holidays, is delicious macaroni and cheese. Unless you are lactose intolerant, most of us have had a homemade or out-of-a-box version of this noodle and cheese combination. It’s hard to deny the guilty pleasure of eating it. The mixture of cheese, pasta, butter, and sometimes cream goes well as a side dish or even as a meal itself. It’s quite an overdose on cheese be it the fresh or processed type. Obviously, this makes it high in calories, fat, and sodium.

One conservative serving, i.e. one cup, of macaroni and cheese has somewhere between 300 and 500 calories. Fat content can range from 5 to 40 grams in a cup, depending on how it is made. Sodium usually falls somewhere between 600 and 1,200 calories per serving. There are dairy-free and gluten free options to still be able to eat this dish.

If we wanted to make macaroni and cheese “healthier”, here’s what we can do…..

First and foremost, being mindful of serving size is critical. We could start by adding vegetables in place of some of the noodle portions. Broccoli, cauliflower, and peas go well in the dish. Adding pieces of lean protein can also cut back on noodle and cheese servings. Add slices of chicken and lean steak. Using just half the amount of cheese the recipe calls for and replacing the flavor with herbs and spices is a good adjustment. The preparation directions on the box don’t have to be precise and less milk and cheese can be used. Using unsweetened almond milk instead of regular milk is another calorie/fat reducing tip. Wheat pasta or chickpea pasta is another good swap. Xanthium gum can be used as a thickening agent instead of refined white flour helps is a good substitute. Olive oil can be used instead of butter. You could even get rid of pasta entirely and use broccoli/cauliflower florets instead.

We think fondly of macaroni and cheese, and it might have been one of the first things we could microwave or make on our own as a kid. We might have even only the macaroni and cheese that was meant to be a “side” at social events because we didn’t like the main dish. Macaroni and cheese are one of those that are too good to be healthy for your foods. We can always improve our choices, only eat less healthy options on occasion, and make our own food so that we can are in control of all ingredients. Food, when viewed from a nutritional perspective sure does challenge our tastebuds versus our waistline. Mac and cheese makes it easy to please any crowd. It’s low cost, can be made in large quantities, and is not difficult to serve/store. Try a healthier version next time and see if you can take the healthy macaroni and cheese challenge.

Characteristics of Macaroni and Cheese with Hidden Vegetable Purée – Journal of the Academy of Nutrition and Dietetics

opensiuc.lib.siu.edu/cgi/viewcontent.cgi?article=1466&context=uhp_theses

Whole grain macaroni: Flavour interactions with sodium-reduced cheese sauce – ScienceDirect

Cheese consumption and multiple health outcomes: an umbrella review and updated meta-analysis of prospective studies – PMC

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Eating new “plant-based” foods is the mother of all nightmares.

Wed, 16 Apr 2025 20:26:30 -0400

How hard is it to go to a food store, conventional or alleged “health” and buy clean, pure food? Well, it’s harder than you think.

We know that the supermarkets sell pesticide/herbicide-laden foods that can be washed. They are called vegetables.

We also know that the supermarkets and some “health” food stores sell animal flesh.

If it’s non-organic it contains bovine growth hormones, antibiotics, doo-doo, radiation and a host of other toxins and poisons. If it’s alleged “range-fed” maybe a lot of the crap is not there, but there is one thing that is always there: Raging fear hormones.

Think about it: do you really believe that when any creature is taken out of its element and faced with death that they are all happy and saying, “kill me, kill me, please kill me”?

But that’s a story for another time. Now I want to get into food that is anything but food and perhaps the following will give you some insight into the reality that there are people out there that do not give a s**t about what they sell as long as they can make money.

Imagine them selling and you eating non-descript, flavorless, chemicalized foods, only so they can make money.

Aspartame is often offered as a tabletop sweetener. You can also often find aspartame added to soft drinks, sugar free candies and desserts, frozen desserts or ice creams, iced teas, cocoa mix, chewing gums, breath mints, yogurts, meal replacements and other low calorie or sugarless foods.

Aspartame is designed to be consumed sparingly, so it may be best for you to consume a combination of low-sugar and regular options when making your food choices.

Soft Drinks. Many powdered soft drinks, flavoring syrups for coffee, sweetened iced teas, fruit or vegetable juices or flavored waters will contain aspartame to make them taste sweeter. Common soft drinks that include aspartame include Coca Cola Zero, Pepsi Max, Lilt Zero, Sprite Zero, Tango, 7up Free, Lucozade Sport, Schewppes Slimline drinks, Fanta Zero, Fanta Orange, Dr. Pepper Zero, Oasis Summer Fruits Extra Light, Oasis Fruit Punch Robinsons Orange Squash, Ribena Really light and Robinson’s no sugar added beverages. Options Hot Chocolate mix and Cadburys Highlights also contain aspartame.

Diet Sodas. Most diet sodas will use artificial sweeteners like aspartame in place of high fructose corn syrup or cane sugar that are higher in calories. Aspartame has a similar taste to sugar so those that like to drink sodas and do not like the idea of giving up their sweet drinks can swap for this lower calorie option without feeling like they are going without. Some of the most common diet sodas that use aspartame include Diet Coca Cola products, Diet Pepsi products and Diet Irn Bru.

Gum and Candies. A lot of common brands of candy or gum have aspartame as an ingredient. Candies that are labeled sugar free like chewing gum, hard candy, candy chews or breath mints will use aspartame. Gum that tends to have aspartame includes Wrigley’s Extra, Airwaves and Orbit products.

Yogurt. Yogurts that are sugar or fat free or those that have a drinkable consistency will usually be made with a low-fat milk and aspartame. Those that want to avoid the aspartame content can purchase unsweetened yogurt instead of these options. Yogurts that are known to contain aspartame include Mueller light cherry, blueberry, banana, custard and raspberry, Dannon Activia, Weight Watchers vanilla and toffee and Weight Watchers fromage frias.

Desserts. Most desserts that are advertised as being low-sugar or sugar-free have added aspartame to help maintain the flavor of the product. Ice cream toppings or novelties, cartons of ice cream, frozen ices, sugar free mousse, cookies or pies usually use aspartame. Pudding mixes or gelatin advertised as being sugar-free also usually have aspartame in them.

Condiments. Most condiments that are advertised as being lower in sugar like barbeque sauce, maple syrup, fruit spreads, jelly, jam, chocolate syrup or ketchup will have replaced the sugar with aspartame so they will still taste sweet but are lower in calories. Condiments that contain aspartame include Uncle Bens’s Sweet and Sour Light sauce, Silver Spoon Sweetness light and light granulated sugar and Canderel.

Meal Replacements. Some meal replacement options will replace the sugar with aspartame to help reduce the calories and sugar. A lot of shakes or weight loss bars that are promoted for dieting will have aspartame included to ensure that they meet specific calorie goals. If you are trying to cut down on calories should watch how many of these products they consume because consuming excessive amounts of artificial sweeteners like aspartame can have negative health effects over time.

MSG can be used (and hidden) in processed foods, dietary supplements, cosmetics, personal care products, pharmaceuticals, and the food that is given to pets and other animals.

It can be used in waxes applied to fresh fruits and vegetables.

It can be used as ingredients in pesticides, fungicides, fertilizers, and plant growth enhancers — remaining in the edible portion of the plant or on the edible portion of the plant when its leaves, fruits, nuts, grains, seeds, and other edible parts are brought to market.

There are over 40 food ingredients besides “monosodium glutamate” that contain processed free glutamic acid (MSG). Each, according to the FDA, must be called by its own, unique, “common or usual name.”

“Autolyzed yeast,” “maltodextrin,” “hydrolyzed pea protein”, and “sodium caseinate” are the common or usual names of some ingredients that contain MSG. Unlike the ingredient called “monosodium glutamate,” they give the consumer no clue that there is MSG in the ingredient.

In addition to ingredients that contain MSG, some acids and enzymes when combined with a food that contains protein will produce MSG. The words “enzyme” and “protease” (which is a type of enzyme) signal the presence of enzymes capable of causing the production of MSG.

In particular…

Low fat and no fat milk products often contain milk solids that contain MSG.
Other dairy products often contain carrageenan, guar gum, and/or locust bean gum.
Low fat and no fat versions of ice cream and cheese may not be as obvious as yogurt, milk, cream, cream cheese, cottage cheese, etc., but they are not exceptions.

Protein powders and protein drinks contain glutamic acid, and the glutamic acid in the protein powders and drinks will always be processed (manufactured) free glutamic acid (MSG). Individual amino acids are not always listed on labels of protein powders and drinks.

At present, there is an FDA requirement to give the name of the protein source when listing hydrolyzed protein products on labels of processed foods.

Examples are hydrolyzed soy protein, hydrolyzed wheat protein, hydrolyzed pea protein, hydrolyzed whey protein, hydrolyzed, corn protein.

If a tomato, for example, were whole, it would be identified as a tomato.

Naming an ingredient “tomato protein” indicates that the tomato has been hydrolyzed, at least in part, and that processed free glutamic acid (MSG) is present.

At present, the FDA requires the disclosure of ingredients labeled “monosodium glutamate” and “hydrolyzed…protein” when, as ingredients, they are used in a “flavor” or “flavoring” (whether or not the “flavor” or “flavoring” is preceded by the words “natural” or “artificial”). However, “flavors” and “flavorings” can contain MSG in ingredients other than “monosodium glutamate” and “hydrolyzed…Protein” without the MSG being disclosed.

Disodium guanylate and disodium inosinate are relatively expensive food additives that work synergistically with inexpensive processed free glutamic acid (MSG). We believe that they would only be used if there were MSG in a product.

MSG will be found in some soaps, shampoos, hair conditioners, and cosmetics, where MSG is hidden in ingredients with names that include the words “hydrolyzed,” “amino acids,” and/or “protein.”

Binders and fillers for prescription and non-prescription medications, nutrients, and supplements, may contain MSG.

Enteral feeding materials, and some fluids administered intravenously in hospitals, may contain MSG.

According to the manufacturer, Varivax–Merck chicken pox vaccine (Varicella Virus Live), contains L-monosodium glutamate and hydrolyzed gelatin, both of which contain processed free glutamic acid (MSG).

It would appear that most, if not all, live virus vaccines contain some ingredient(s) that contains MSG.

There are a number of ingredients identified as organic that, organic or not, will contain processed free glutamic acid (MSG). Autolyzed yeast, yeast extract, textured soy protein, and anything hydrolyzed are examples of ingredients that may be made from organic produce, but will never-the-less contain MSG.

Drinks, candy, and chewing gum are potential sources of hidden MSG. They may also contain aspartame, neotame, of AminoSweet (the new name for aspartame).

I mention aspartame, neotame, and AminoSweet here because they, like MSG, contain a neurotoxic amino acid, and can cause the same reactions that MSG causes.

Aspartame will be found in some medications, including children’s medications.

Anything that breaks down the protein in a product can produce MSG as it breaks down the protein. There have been reports of people reacting to meat wrapped in Cryovac, which is a registered trademark for a thick plastic in which meat is sealed with the air removed by a vacuum pump. The word Cryovac is also used for the thermoplastic resin wrapping film, which ca be heat-shrunk onto foods.

Some waxes used on fruits and vegetables contain MSG.

Produce may have been produced using fertilizer or pesticide products that contain MSG. Some of these fertilizers may be organic. It is impossible to know from looking at produce whether or not it has been treated with an MSG-containing fertilizer or pesticide product that leaves residue in or on the produce.

Some non-organic waxes used on some fruits and vegetables contain MSG.

Additional sources of MSG include infant formula, kosher food, enteral feeding products (tube feeding products), dietary supplements, pharmaceuticals, protein drinks often recommended for seniors, protein bars and protein powders, vaccines, personal care products, protein powders sold in health food stores, food that is labeled “organic”, wine, food with labels that say “No Added MSG,” “No MSG Added,” or “No MSG” , food that is falsely advertised as containing no MSG, and in food whose manufacturers claim, in response to questions, that their products contain no MSG.

MSG can be hidden by restaurateurs who claim that the food they serve contains no MSG

About “organic” products…

Where MSG is concerned, “organic” doesn’t mean “safe”. Ingredients like organic autolyzed yeast and organic natural flavoring have just as much processed (manufactured) free glutamic acid (MSG) in them as those not called “organic”.

Also listed as organic are fertilizer products that contain hydrolyzed fish protein and hydrolyzed chicken feathers. All hydrolyzed ingredients contain MSG.

About “Health Food” stores…

Health food stores are mine fields for MSG including the ever popular Spike seasoning made by Modern Foods. I backed those guys into such a heavy corner years ago that they ceased their correspondence with me. Also, just about every bouillon and soup broth sold in so-called Health Food” stores contains an MSG euphemism.

Protein powders are generally nothing more or less than hydrolyzed proteins –and will contain all three manufactured neurotoxic amino acids: glutamic acid, aspartic acid, and L-cysteine. Food labeled “organic” cannot legitimately contain monosodium glutamate, but can contain other ingredients that contain MSG.

Dietary supplements will often contain individual amino acids (because they can be absorbed by the body more quickly than amino acids found in protein which have to be digested before they can be absorbed); and if dietary supplements contain individual amino acids, those amino acids may be neurotoxic glutamic acid, aspartic acid, and/or L-cysteine, all manufactured in food and/or chemical plants.

These are the names of some of the MSG-containing ingredients often found in Health Food stores:

amino acids (They almost invariably contain glutamic acid.)
autolyzed yeast
citric acid

glutamate
glutamic acid
hydrolyzed protein
monopotassium glutamate
monosodium glutamate
protein
whey protein concentrate

There are also chelates.

Minerals found individually and in some multi-vitamins, are usually joined to amino acids for better absorption, i.e., the minerals or multi-vitamins are chelated.

The following are names used for chelates that will contain MSG and/or aspartic acid and phenylalanine which are two of the main ingredients in MSG’s toxic cousin aspartame:

amino acid chelate (chelated with amino acids)
potassium (or any other mineral ) citrate
potassium (or any other mineral) aspartate
potassium (or any other mineral) glutamate
chelated with hydrolyzed protein,
chelated with protein
chelated with amino acids

Some supplement manufacturers place asterisks after the names of minerals.

Below the list of ingredients, the asterisk is often followed by a note that explains that the mineral is “chelated with hydrolyzed protein,” “chelated with protein,” or “chelated with amino acids.” Basically it is “chelated” with MSG.

Protein powders are all the rage for body builders and older people. The main ingredient is typically a hydrolyzed protein — and hydrolyzed proteins contain MSG, excitotoxic aspartic acid (found also in aspartame), and excitotoxic L-cysteine (found in some dough conditioners).

There has to be concern for anyone who ingests any form of MSG in his or her diet.

How sad for the athletes who ingest MSG just prior to, just following, or in the course of vigorous exercise, because there is evidence that the adverse effects of MSG, may be intensified by vigorous exercise.

Heart irregularities have been know to be caused by ingestion of MSG and/or aspartame. Heart irregularities can result in cardiac arrest.

About hospitals, nursing homes, and extended care facilities…

The most common sources of MSG in hospitals, nursing homes, and extended care facilities will be:

Soups – even if the institution purchases soups and/or soup bases that claim to be MSG-free

Protein drinks such as Boost and Ensure

Enteral care products – used when tube feeding

Gelatin

Gravies

Salad dressings

Intravenous solutions. Reactions have been reported to saline solution and solutions containing dextrose. Ringers solution appears to be MSG-free.

Anything no fat or low fat

Anything made with a sugar substitute likely contains neurotoxic aspartame, Equal, or AminoSweet.

People with extreme intolerance to MSG have difficulty with pharmaceuticals that contain MSG in the binders and/or fillers.

They may also react to the starch on powdered gloves and/or the contacts that are glued to a patient’s chest for heart monitoring. The contact points that touch the body may contain guar gum, which, after several days’ exposure, may cause adverse reactions.

It’s not only humans that have problems with MSG. The first evidence of MSG toxicity came from animal studies, some of which demonstrated that animals suffered brain lesions and endocrine disorders when fed monosodium glutamate. The possibility that your animal is sensitive to MSG is certainly worth considering.

People who are sensitive to processed free glutamic acid (MSG), or those who simply would choose to avoid ingestion of toxic amino acids, need to know that there are two other neurotoxic amino acids commonly used in food: aspartic acid and L-cysteine.

Aspartic acid is found in the sugar substitutes called “neotame”, “aspartame”, “AminoSweet”, “NutraSweet” and “Equal.” L-cysteine is identified as L-cysteine and is most often found in dough conditioners.

“Safe” levels of Round-Up weed killer glyphosate and GM corn found to cause tumors and multiple organ damage despite the lies of the biotech industries.

New peer-reviewed research published recently shows the results of the first animal feeding trial into the life-time exposure of Roundup tolerant GM corn and Roundup, the world’s best selling weed killer.

The study, published online by the scientific journal, Food and Chemical Toxicology, shows that levels currently considered safe can cause mammary tumors, kidney and liver damage, in laboratory rats.

The study was led by molecular biologist and endocrinologist, Professor Gilles-Eric Seralini of the University of Caen in France and was supported by the independent research organization, CRIIGEN.

The researchers used 200 rats that were fed a diet containing the Roundup tolerant GM maize, NK603, or given water-containing Roundup, at levels permitted in drinking water and GM crops in the US. It showed that these rats developed tumors faster and died earlier than rats fed on a standard diet.

The results are an important consideration in the debate around genetically modified food as this is the first time scientific research has shown a link between GM food crops and negative health outcomes.

The research is also the first to show the impact of consuming the herbicide, Roundup, over a two-year period – the entire lifespan of a rat.

Previous studies into GM and Roundup have stopped at 90 days whereas this research showed that the most serious health impacts only started to show at four months, with the majority of tumors developing from 18 months onwards.

But Bayer-Monsanto, being the salt of the earth that they think they are, had Richard Goodman, a former employee, take on a newly created position at the FCT of being in charge of negating and removing GMO reports that spoke the truth about the adverse health effects of GMOs. And the first and only report removed? Yup, the Seralini report. And yet we are supposed to believe and trust a**holes like this.

GM food crops are a hotly contested issue around the world. Supporters believe they could be the silver bullet for feeding an ever-expanding population while opponents claim GM technology is untested and under-regulated. In the U.S, 70 per cent of all processed food contains GM ingredients without GM labeling and 85 percent of the corn grown in the U.S. is GM.

In the UK and Europe, GM maize is not consumed directly by humans but it is widely included in animal feed.

Hundreds of thousands of tons of GM maize are imported to the UK each year for use in the diets of chickens, pigs and dairy cows. Products from these animals are currently sold in British supermarkets without any requirement for GM labeling.
Michael Antoniou, molecular biologist and gene expert at Kings College, London says, “This is the most thorough research ever published into the health effects of GM food crops and the herbicide Roundup on rats. It shows an extraordinary number of tumors developing earlier and more aggressively – particularly in female animals.

Patrick Holden, the CEO of the Sustainable Food Trust says, “In-line with our core mission of developing a body of informed public opinion about the links between farming practice and health, the SFT was approached by CRIIGEN to play a supportive role in c

Our schools “LOVE” weapons of mass destructions.

Fri, 28 Mar 2025 03:24:43 -0400

Some time ago, Mike Adams wrote and continues to write great pieces on greedy people intent on keeping the public nutritionally uneducated.

Unfortunately, the best place to start with this are the youngest members of society through the school lunch program.

In this era of government bailouts and concern over wasteful spending, an opportunity presents itself to take a hard look at the National School Lunch Program. When it was started in 1946 as a public safety measure it certainly turned out to be a disaster.

Under the program, the USDA gives public schools cash for every meal they serve – $2.57 for a free lunch, $2.17 for a reduced-price lunch and 24 cents for a paid lunch.

In 2007, the program cost around $9 billion, a figure acknowledged as inadequate to cover food costs.

What people don’t realize is that very little of this money even goes toward food because the schools have to use it to pay for everything from the custodial services to heating the cafeteria.

On top of these reimbursements, the schools are entitled to receive commodity foods that are valued at a little over 20 cents per meal. The list includes such highly nutritious foods such as high fat, low grade meats and cheeses, processed foods like chicken nuggets, and pizza.

Since many schools do not have kitchens, many of these delectable morsels are ready to be thawed, heated or simply unwrapped. Also, as an additional treat, the schools get “bonuses” from the USDA, which essentially throws good money after bad for leftovers from the big food producers.

When the schools allow fast-food snacks that contain the same ingredients found in fast foods and the resulting meals routinely fail to meet nutritional standards, maybe a handful of people in our nutritionally illiterate society protest.

But, our government caring little about this, justifies it by saying that they are “helping” to feed millions of American schoolchildren with a great many of them from low-income households. And here we thought the “weapons of mass destruction” were in Iraq.

But those that are not nutritionally illiterate are demanding better. Parent advocacy groups like Better School Food have rejected the National School Lunch Program and have turned instead to local farmers for fresh alternatives. And even though they face heavy budget obstacles, these groups are demonstrating that the schools can be in control of their own menus, Schools, for example, in Berkley, Ca., while continuing to use USDA commodities, cook food from scratch and add organic fruits and vegetables from local farms.

By adopting more efficient accounting software and different bulk options like choosing milk dispensers over individual cartons, and working with farmers to identify crops they can grow in volume and sell for reasonable prices, they have cut costs. It’s just too bad that our nutritionally illiterate society has not yet discovered that most of us are lactose intolerant and that switching to dairy alternatives like non-GMO soy milk or rice milk or various nut milks would provide a far more nutritious venue.

A lot of the so-called “nutrition experts” believe that to fix the National School Lunch Program you have to throw more money at it. But without healthy, nutritious food and cooks and kitchens to prepare it, increased financing will only create a larger junk-food distribution system.

What we need to do is to scrap the current system and start from scratch. The bureaucrats in Washington need to give schools enough money to cook and serve unprocessed foods that are produced without pesticides, chemical fertilizers or any other synthetic chemicals and are GMO free. And when possible, these foods should be locally grown.

How much would it cost to feed 30 million American school kids a wholesome meal? It could be done for about $5.00 per child or roughly $27 billion a year plus a one-time investment in real kitchens. It may sound expensive but a healthy school lunch program would bring about long-term savings and benefits in the areas of hunger, children’s health and dietary habits, food safety, environmental preservation and energy conservation.

But the USDA would have to do its part as well (good luck!) by making good on its lame commitment to back environmentally sound farming practices and by realizing that there need to be a sound program to deliver food, especially fresh fruits and vegetables, from farm to school. It would also need to provide support for kitchens and healthy meal planning and it would need to get of bed with Monsanto and the GMO travesty.

Actually, Congress has an opportunity to accomplish this when it looks at the Child Nutrition and Women, Infants, and Child Reauthorization Act, which is due to expire in September.

What about the Department of Education? Doesn’t eating well require education? Shouldn’t students learn what foods are good and what foods to choose and how what foods they choose affects their health and their environment?

That’s why this new school lunch program should be partly financed by the DOE and Arne Duncan the Secretary of Education should oversee it, with VP Joe Biden stepping up to the plate by making school lunch a priority of his White House Task Force on Middle Class Working Families.

Every public school child in America deserves good nutrition coming from fresh ingredients. Parents that are cash-strapped should be able to rely on the government to contribute to their kid’s physical

well.

Let’s eliminate the American public schools from harboring the real weapons of mass destruction!

Aloha!

Sources:

www.dhs.gov

www.britannica.com

The post Our schools “LOVE” weapons of mass destructions. appeared first on NaturalNewsBlogs.

Nuclear Disasters and Lessons Learned ~ What is Safe to Eat?

Wed, 26 Mar 2025 18:05:26 -0400

FDA is Stonewalling a 2013 Petition for Better Food Regs

By Kimberly Roberson

This time of year marks anniversaries of three major nuclear disasters: Fukushima, Three Mile Island, and Chernobyl on March 11, 2011; March 28, 1979; and April 26, 1986. A major nuclear accident happens on average every 10–20 years. Fukushima just passed the 14 year mark last month. As much as the nuclear industry wants us to believe that their product is clean and safe it isn’t, especially where food is concerned.

So how do we cope with an expanding nuclear industry? There are nearly 94 operating nuclear power plants in the US and over 400 worldwide. The Biden Administration proposed tripling nuclear production by 2050 regardless of the deadly waste and expense it would generate. High level radioactive waste remains hazardous for thousands of years and longer and requires complete isolation from the environment. Not to mention the little known fact that every nuclear power plant requires venting and discharge of radiation into air and water as routine maintenance (known as “batch release”).

Don’t we have enough problems to think about already? This is a big one. Unfortunately, it’s best not to sweep it under the rug, which certainly wasn’t the case with DDT and mercury. Action on those toxins led to significant public health regulations. A panel of experts told lawmakers at a Congressional briefing last July that radiation from the nuclear industry deserves the same attention. (One example is mercury warnings when buying seafood.)

Nuclear radiation is unique because it negatively impacts DNA for many years to come, a process known as trans-generational DNA damage. It also bioaccumulates and biomagnifies in the food chain. Some radionuclides remain hazardous for tens of thousands of years or longer ~ talk about forever chemicals. Tasteless, odorless and invisible, man-made radionuclides didn’t exist until the nuclear age began in 1942.

It’s extremely rare for mainstream media to report on bioaccumulation of radionuclides in food, but last January Newsweek did just that, reporting on radioactive shellfish in Pennsylvania. Counterpunch (not mainstream media) reported that the Japanese government is spreading 14 million cubic meters of radioactive soil around the country in public works projects, even mixing it into agricultural underlayment for growing crops for Japan and for export. What could possibly go wrong? Not to mention Fukushima radioactive wastewater will continue to be dumped into the Pacific for at least 40 more years.

What the MAHA movement may be missing:

The Trump administration issued an executive order in February to establish the Make America Healthy Again (MAHA) Commission which is tasked with finding, among other things, lesser known causes of cancer especially in children. Nuclear radiation and a Citizen Petition filed with FDA 12 years ago to protect our food from man made radiation must finally be addressed.

There is an alarming rise in cancers in younger people, and many cancers involve the digestive tract. The National Academy of Science, BEIR VII report states “There is a linear dose-response relationship between exposure to ionizing radiation and the development of solid cancers in humans. It is unlikely that there is a threshold below which cancers are not induced.” Meanwhile, it’s been stated in the media that Fukushima’s health impacts are “debatable”, as though Chernobyl and nearly 40 years of scientific research there hasn’t proved the wide scale impact over generations.

Chernobyl is still producing data showing illness nearly 40 years after that nuclear disaster began. Yury Bandazhevsky leads the European Commission-supported “Chernobyl: Ecology and Health” project in Ukraine. The project concluded that cesium-137 ionizing radioactive fallout at Chernobyl accumulates in organs and has genetic mutational effects. Kate Brown wrote in “Manuel for Survival, An Environmental History of the Chernobyl Disaster” that berries picked in the region are mixed with others and sold as jam in European markets.

The equipment used to test food for ionizing radiation are gamma spectrometers, which, at $30,000 are cost prohibitive for most people. The Mother’s Radiation Lab, also known as Tarachine, tests water, soil and food in Japan for radiation. Everything from vacuum bag dust to produce is tested and results are shared with fellow citizens there.

After the Three Mile Island nuclear disaster in 1979 mothers in Pennsylvania did all they could to protect their families, as documented in Heidi Hutner’s 2022 groundbreaking documentary, “Radioactive, the Women of Three Mile Island”. In an insulting, bizarre twist, Unit 1 is scheduled to go back online in 2028 which have many in the community and beyond outraged.

So What Can We Do To Best Guard Our Health in the Nuclear Age?

Radiation experts and parents filed a Citizen Petition 12 years ago with the Food and Drug Administration after learning that cesium-134 and -137 from Fukushima were detected in cow’s milk, Pacific Bluefin tuna, which migrate from Fukushima waters to California, and more. The FDA lifted all food restrictions on Japanese seafood in 2023, the same year that Japan began ocean dumping radioactive water at the devastated Fukushima Daiichi site. FDA has yet to act on the petition.

Until FDA finally does address the problem, what can we do to best protect ourselves and families? Information is power, and awareness is essential. Today we’re able to learn valuable lessons, one of the most important being that ingestion of radioactively contaminated food and water causes cancers, birth defects and chronic illnesses. Mushrooms, berries, soft cheeses, milk, beef, shellfish and tuna tend to attract higher levels of cesium 134 and 137 than some other foods. They are the same radionuclides cited in the Citizen Petition. Cesium is relatively easy to test for and its presence is an indicator that other radionuclides are present.

Invest in filtered water ~ It isn’t possible to filter all radionuclides from our water (tritium and carbon-14 can not be filtered) many other harmful toxins can be filtered, including microplastics. This decreases the toxic burden in the body. Choices include ceramic filters, reverse osmosis and activated carbon filters.

High quality nutritional supplements ~ A high quality vitamin and mineral supplement (don’t forget the minerals) can help block some radionuclides from accumulating in the body. For example, calcium helps to block strontium 90 from accumulating in bones and teeth.

Wisely sourced food ~ It’s always best to eat unprocessed, whole foods whenever possible. A list is included below. Whatever you choose, consider organic whenever possible. Eating organic does not mean food is free from radionuclides (although organic standards don’t allow irradiation, a process that kills microorganisms including bacteria and doesn’t make food radioactive). Please take a minute to sign this petition Keep Harmful Radioactive Waste Out of Our Food, Conventionally Grown or Organic.

Apples ~ are usually considered wonder food, high in fiber, vitamins and minerals and a popular snack with kids. Kids drink a lot of apple juice too and pediatricians often advise parents of very young babies that it helps relieve digestive issues. The pectin in apples helps lower heavy metal toxicity, and new research points to anti carcinogenic properties too. But conventionally raised apples are grown with a lot of pesticides. The Columbia River Valley in Washington state grows a vast amount of apples and the Columbia River has been called the most radioactive in the world due to the Hanford Reservation’s history of weapons grade plutonium production.

Berries ~ After the Chernobyl nuclear disaster in Russia in 1986, researchers learned that strawberries and wild berries attracted higher concentrations of radioactive cesium. Just think for a minute how many foods and beverages are made from berries. Jams, jellies, pies, popsicles, juices, the list goes on and on. Other options are juices like lemonade, limeade, orange and many other non-berry options.

Butter ~ Same as other dairy products, butter from grass fed cows has increased potential for radiation accumulation. The good news is that there are alternative oils for spreading, cooking and baking: hemp, coconut, safflower, sunflower, soy and canola are others to consider. Using a variety to decrease possible chemical exposure is best.

Cheese ~ Almost immediately after Fukushima started spewing radiation in 2011, France’s Commission for Independent Research and Information on Radioactivity (CRIIAD) advised pregnant women, children and the elderly to stop eating soft cheeses. Countries in the European community have been much more aware of the Fukushima threat because of their proximity to the Chernobyl nuclear meltdown in 1986. There are plenty of non-dairy cheese options.

Fish oil supplements ~ Some companies will tell you that they test scrupulously for heavy metals. Visit their website or call them to verify. Consider options like flaxseed oil and hemp oil. They both come in liquid and capsules and have many of the same health benefits of fish oil. Hemp also has a delicious buttery taste.

Grass fed beef ~ Prized by carnivores for superior levels of omega 3 linoleic acid over the conventionally raised corn-fed variety. But larger animals who are cultivated for a longer life span tend to accumulate more radioactive cesium. Beef, like tuna, is in that category. Grass is a potential source of radiation because the jet stream brought pouring rain to the US in March and June of 2011. That seems like long ago but there is evidence that radionuclides bioaccumulate and biomagnify in the food chain. Common sense says that eating lower on the food chain more often would mean less exposures to animals that bioaccumulate radionuclides like cesium 137 and strontium 90.

Green tea ~ Much of the world supply comes from China and, you guessed it, Northern Japan. Ironic and worrisome, considering how so many people love to guzzle green tea thinking that it will help prevent cancer. Fair Trade coffee grown in the southern hemisphere is one option, yerba mate is another.

Milk ~ Grass fed organic needs to be looked at closely too. There are options which, when incorporated in the diet, can help to lower accumulation of radiation in the body. This is especially important to remember because we always hear how much kids need milk and calcium. Soy, hemp, almond, oat, coconut, rice are all alternatives to cow’s milk and are fortified with calcium too.

Sea salt: Ok, the word “sea” should always be a heads up. Sea salt is in all kinds of foods these days, and somehow just the word “sea salt” seems to mean healthier. It’s harvested from the ocean and deserts too. It’s never a bad idea to call the company and ask about their production methods and if they test for heavy metals.

Seaweed, kombu, nori ~ Time and again we are seeing blogs and articles advising that seaweed is radiation protective and should be used now more than ever in the diet. Dried seaweed has become a popular snack with kids due to the crisp texture and salty flavor. But until sea vegetables are tested for radiation, there is a good chance that seaweed has been or will soon be exposed to radiation releases from Fukushima. Thankfully there are alternatives like chlorella and spirulina. Do they test for heavy metals? Or choose not to source from oceans at all.

Wild mushrooms ~ We know from the Chernobyl nuclear disaster that mushrooms attract radiocesium. Indeed mushrooms get much of their nutrients from the atmosphere and can’t differentiate healthy minerals from unhealthy ones. Over 80% of conventionally raised button mushrooms are grown indoors or in a covered green/warehouse area. Some people prefer to avoid mushrooms altogether.

Wild caught salmon, tuna, sashimi and sushi ~ According to NOAA it takes 55 days for BlueFin tuna to migrate from Japan (waters offshore of the Fukushima region) to the west coast of the U.S. Whole Foods sells sustainably farmed Atlantic salmon sourced from Norwegian fish farms that are open to a free flowing ecosystem.

Clearly, it’s no longer business as usual when it comes to food safety, conventionally grown or organic. It’s important to understand that anywhere there is soil to grow food, or water to harvest seafood, there’s also potential for radionuclide contamination. Without transparent testing and monitoring, we don’t really know what is safe or not. To honor the anniversaries of Fukushima, Three Mile Island and Chernobyl, you can sign the companion to the FDA Citizen Petition HERE.

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7 Natural Ways Heart Attack Survivors Are Rebuilding Their Confidence (Without Living Like A Patient)

Fri, 14 Mar 2025 20:35:25 -0400

Living through a heart attack changes everything.

One day you’re living life normally… the next, everyone’s treating you like you’re made of glass.

But here’s what nobody tells you:

You don’t have to live the rest of your life feeling broken.

Here are 7 ways other survivors are taking back control of their lives:

Understanding Your New Normal
It’s not about accepting limitations. It’s about discovering what your body is truly capable of. Many survivors find they can do way more than their doctors initially suggested. The key? Learning to listen to your body instead of living in fear.
Detoxing The Right Way
Most “detox” programs are too harsh for cardiac patients. But gentle, systematic cleansing can help remove years of buildup that’s been stressing your heart. Just make sure any program you try is specifically designed for cardiac conditions.
Building Natural Strength
Forget those crazy gym programs. Simple movements, done consistently, can rebuild your strength without risking your health. Focus on activities that make you feel capable, not scared.
Healing Your Gut
There’s a direct connection between gut health and heart health that most doctors never mention. Many survivors report massive improvements just by healing their digestive system first.
Managing Stress (Without More Meds)
The fear of another cardiac event creates a vicious cycle of stress. But loading up on anti-anxiety meds isn’t the answer. Natural stress-management techniques can be just as effective – without the side effects.
Rebuilding Relationships
Your family means well, but their overprotectiveness can make you feel worse. Learning to communicate your needs while respecting their concerns helps everyone feel more secure.
Taking Control Of Your Health Story
Stop letting others define your recovery journey. Whether it’s well-meaning family members or medical professionals stuck in old thinking, you have the right to explore safe, natural approaches to healing.

The truth is, your body wants to heal. Sometimes it just needs the right support.

More cardiac patients are discovering they don’t have to choose between their doctor’s advice and natural healing. The best approaches combine both – using proven natural methods while maintaining medical supervision.

The key is finding guidance from someone who understands both worlds and can help you navigate this journey safely.

If you’re tired of feeling like a “patient” and ready to start feeling like yourself again, there are options. Modern cardiac healing programs are helping survivors rebuild their confidence without risking their health.

Just remember: This isn’t about rejecting conventional medicine. It’s about expanding your options and taking back control of your healing journey.

Your heart attack may have changed your life. But it doesn’t have to define your future.

The post 7 Natural Ways Heart Attack Survivors Are Rebuilding Their Confidence (Without Living Like A Patient) appeared first on NaturalNewsBlogs.

Why plant based foods are the best.

Fri, 14 Mar 2025 20:33:06 -0400

To get a grip on why a plant-based diet is powerful medicine, you’ll need to understand that plant foods are the most abundant sources of nutrition on the planet. Nutrients are the raw materials your body needs to function properly and there are two classes:

The ones the body makes by itself.
The ones it can only be derived from the food you eat, aka “essential” nutrients.

Of the 13 essential vitamins, eleven are made in abundance by plants. Two that are not produced by plants are vitamins D and B12, and both are stored in your tissues for long periods of time. You can plenty of vitamin D from the sun and B12 from bee pollen and organic sulfur crystals, which enables the body to create it, as evidenced by the University of South Hampton in Great Britain.

When it comes to providing immune-boosting and cancer-fighting nutrients, there is no comparison between plant-based foods and dead, rotting, animal foods. With antioxidants being essential for good health, animal foods are low or devoid of them, while plant-based foods are rich in them and provide a huge variety of vitamins, minerals and many other health-building nutrients.

Scientists have finally discovered that the plant foods contain powerful phytochemicals, which can protect us from cancer, heart disease and many, many other serious illnesses. Not only that, but when it comes to mineral sources, plants are the primary source. Why? Because the minerals come from the earth and make their way into the food supply through the plants. The only reason animals have any minerals within them is because they eat plants.

In our intestines, we need dietary fiber that will bind with fat, cholesterol, environmental pollutants and disease-causing hormones to eliminate this crapola from our bodies. Not only that, but the fiber promotes healthy bowel elimination aka frequent doo-doo and no constipation.

I always hear arguments about calcium sources because those that argue have no clue as to the fact that plant foods are rich in calcium. The reason why meatheads lose calcium is because they eat eggs. One egg contains so much protein to develop the baby chicken, that the excess protein needs to be neutralized with calcium. The only way it can get calcium to do that is to take it from the bones. And people wonder why they get arthritis or osteoporosis.

Sometimes protein is greatly misunderstood because the plants contain protein and all the essential amino acids to build it. So, all the protein a person needs comes easily from plant foods. But, since Americans get 6 to 10 times more protein than they need from eating dead animals, that excess protein overworks the liver and kidneys causing them to become enlarged and injured, causing the bones to weaken and kidney stones to form.

What the scientists also found was that the animal proteins are damaging to the body because a lot of their amino acids contain sulfa (not related to sulfur) and is way more toxic to the liver and kidneys than veggie proteins. When you reduce your protein content via a plant-based diet, the kidneys become stronger and heal.

Carbohydrates are our primary source of energy because they provide energy for the red blood cells, cells of the kidneys and are the preferred fuel for our central nervous system, including the brain. Fat, on the other hand, is a secondary source of energy for the muscles, but is usually stored in the body for use in times of fasting.

We were designed by nature to crave carbs. Why? because their sweet flavor, energy and nutrition regulates our hunger drive. Red meat, dead chickens and turkeys, dead fish, the menstrual cycle of the chicken (eggs) and liquid fat (dairy) have little (2%) or no carbs at all. So, on an animal food diet, feeling satisfied after eating is rare and results in over-eating resulting in becoming a fat over-eater. The bottom line: if not eating enough carbs, you’ll stay hungry and put on pounds.

The unprocessed plant foods like organic quinoa, bulgur, buckwheat, brown rice, potatoes, squash, broccoli, cauliflower, and apples, and that’s just the tip of the iceberg, are loaded with complex carbohydrates, which are long chains of sugars that must be broken down inside your intestine before they can be used as fuel. Their process of digestion is slow and methodical and provides a steady stream of fuel pumped into your bloodstream as long-lasting energy.

What can be better than a diet that provides you with all the nutrients you need for optimum health and a high level of vitality and endurance?

So, let me give you one last thing to chew on.

FLESH GIVES YOU CAUSING

High Calories Obesity, diabetes, heart disease, cancer

High fat Obesity, cancer, diabetes

High saturated fat Heart attacks, stroke

Essential fats deficiency Degenerative diseases, multiple sclerosis

High protein Osteoporosis, kidney damage, stones

High acid Osteoporosis, kidney stones

High cholesterol Atherosclerosis, strokes, heart attacks

High iron Atherosclerosis, strokes, heart attacks

No dietary fiber Constipation, hemorrhoids, IBS

No carbohydrates Fatigue, poor endurance

No vitamin C Poor tissue healing (scurvy)

No calcium Poor tissues

Environmental contaminants Cancer, Parkinson’s disease, brain damage

Carcinogens from cooking Cancer

Multiple microbe infections Infectious disease (E. coli, mad cow)

Then the last good news is the cost to humans with deforestation, destruction of natural resources, pollution, inhumane treatment of animals – both when they are alive and when slaughtered – and it’s expensive for everyone with dramatic increases in food and medical bills.

All that being said, maybe now it’s time for your intelligence to override of your tongue!

Aloha!

Sources:

www.asanediet.com

www.farmacyvegankitchen.com

www.precisionnutrition.com

The post Why plant based foods are the best. appeared first on NaturalNewsBlogs.

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