Let food be thy medicine and medicine be thy food. An Ounce of Prevention Is Worth a Pound of Cure.

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Man-made versus Natural

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Oxygen and Health

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Oxygen is one of the most important keys to good health, but not everyone is aware of it.

The Importance of Oxygen
The air we breathe contains oxygen. Oxygen is the spark of life. Just as a fire can’t burn without oxygen our cells can’t produce heat and energy without oxygen. Oxygen is extracted from the air we breathe by the lungs. It passes into the blood vessels that surround the lungs and is carried to all the cells of the body by the blood. Most of the oxygen is carried by the red blood cells, though some of it is carried by the water in the blood. A deficiency of water means reduced oxygen delivery by the blood. So important is oxygen, that even where optimum water, protein, vitamin and mineral intake exists, ill health will still exist if there’s an oxygen deficiency. Under-breathing is epidemic among adults.

The mechanics of breathing determine oxygen supply. Shallow chest breathing gives rise to oxygen deficiencies, as there are very few blood vessels surrounding the upper lobes of the lungs. Most of the blood vessels surround the lower lobes of the lung. Deep, abdominal breathing is the answer to optimum oxygen levels.

The blood is one of the most important substances in the body. The blood sustains the vital activities and it nourishes the body. Therefore, it keeps the function of the tissues, organs and circulation pathway in good order.

When the blood is cleansed, it has oxygen. When it is dirty, it has more waste or carbon dioxide. The condition of the blood will determine the function and the condition of the organs. The heart, the spleen, the lungs, the liver, the skin, the muscles, all depends on the blood.

Most people breathe shallowly. Tight clothing and a lifetime spent rushing, sitting hunched over desks doing paperwork, studying, working computers and getting stressed out produces the bad habits of shallow breathing. Babies don’t chest breathe. Neither do drunks. They’re both so relaxed they breathe easily and deeply and their tummies rise and fall to the rhythm of this breathing.

For a majority of us, common sense dictates that oxygen is one of the most basic, and most important necessities for life. While we all need to eat, drink and sleep in order to survive, it is the simple act of breathing, filling our lungs, and our blood, with oxygen – that, which is most necessary for life.

However, oxygen does more than simply allow us to continue our existence.

Before we get to the benefits of oxygen , let’s look at the increasing problem of oxygen deficiency today and the symptoms of this problem.

Improper Diets
The majority of people eat food that is excessively acidic. Their diet emphasizes red meat, coffee and even sodapop. This causes the development of an acid (less-than-optimally alkaline) constitution with an excess of positively-charged hydrogen ions (H+) in the entire system. When excessive numbers of hydrogen ions are in the tissues, they combine with and use up oxygen. This reduces the amount of oxygen available for the primary function of metabolism. Health problems follow.

An oxygen deficiency plays an important part in cellular contamination. Oxygen is a powerful detoxifier and when its quantity is deficient, toxins begin to devastate bodiiy functions and deplete the body of life-giving energy.

The fact is that in order to be suitable for life – any life; from plants to people, a planet’s atmosphere must have gradually higher densities of oxygen, dependent on the complexity of life supported. Thus, to sustain intelligent and complex life, such as us, an atmosphere requires high levels of oxygen.

Unfortunately, since ancient times, with the growing proliferation of technology in our society, and the decline of natural sources of oxygen such as trees, the increase of carbon dioxide in our atmosphere has been steadily matched by the decrease of oxygen levels.

This means that we aren’t getting enough oxygen – that most important of life’s requirements, from the air we breathe.

Symptoms Of Oxygen Deficiency Disease
It is no coincidence that diseases such as cancer have increased dramatically in the last one hundred-and-fifty years.

Cancer, above all other diseases, has countless secondary causes. But, even for cancer, there is only one prime cause. Summarized in a few words, the prime cause of cancer is the replacement of the respiration of oxygen in normal body cells by a fermentation of sugar. All normal body cells meet their energy needs by respiration of oxygen, whereas cancer cells meet their energy needs in great part by fermentation. All normal body cells are thus obligate aerobes, whereas all cancer cells are partial anaerobes. From the standpoint of the physics and chemistry of life this difference between normal and cancer cells is so great that one can scarcely picture a greater difference. Oxygen gas, the donor of energy in plants and animals is dethroned in the cancer cells and replaced by an energy yielding reaction of the lowest living forms, namely, a fermentation of glucose.

The reason Food Therapies for cancer even exist today (beyond the fact that they work) is because someone once saw the connection between sugar and cancer. There are many food therapies, but not a single one allows many foods high in carbohydrates and not a single one allows sugars, BECAUSE SUGAR FEEDS CANCER.

As discussed by DR. Stephen Levine and Dr. Parris Kidd, oxygen is the source of life and energy to all cells. Body abuse through eating and drinking habits (including pollutants and toxic preservatives in our water and food), air pollution, use of drugs and lack of exercise can greatly reduce the amount of oxygen available to the cells. When there is insufficient oxygen to support the health of a cell, the cell turns to another source of energy called fermentation. This fermentation results in an anaerobic environment, which upsets the metabolism of the cell, and it no longer participates in the healthy functioning of the body. It causes the cells to start manufacturing improper chemicals, and soon a whole group of cells are unhealthy and weak. They lose their natural immune system.

Dr. Parris Kidd has stated that: “Oxygen plays a pivotal role in the functioning of the immune system; ie resistant to disease, bacteria, and viruses.” Dr. Stephen Levine has also stated that “We can look at oxygen deficiency as the single greatest cause of all disease.” Thus the development of a shortage of oxygen in the blood could very well be the starting point for the loss of the immune system and the beginning of the feared health problems such as cancer, leukemia, AIDS, candida, seizures, and nerve deterioration.

The renowned biochemist and Nobel Prize laureate, Dr.Otto Warburg, confirm this research. He stressed the importance of oxygen especially in its connection to cancer. Dr. Warburg summarized by saying, “The prime cause of cancer is the replacement of the normal oxygen respiration of body cells by an anaerobic cell respiration.”

Dr. Freibott explains why oxygen and oxidation is so vital: “It is the lack of oxygen in proper amounts in the system that prevents oxidation and oxygenation, which energized the cells to biological regeneration. These Processes are the foundation of life and death.

“Without oxygen, there can be no nourishment.” Without nourishment, no heat and no energy can be created, and the body cannot purify itself. the unhindered development of this metabolic process results in a circumstance that we call sound health.

Some known medical symptoms of oxygen deficiency are:

  1. Stomach acid
  2. Bacterial, viral and parasitic infection
  3. Chronic hostility
  4. Circulatory problems
  5. Increased proneness to common infections such as the flu
  6. Fatigue
  7. Dizziness
  8. Bodily weakness
  9. Poor digestion
  10. Irrational behaviour

Oxygen levels are also vital in maintaining the balance of “friendly” bacteria over disease-causing bacteria, and other organisms in the body.

With one of the costs of modern life being the reduction of atmospheric oxygen levels through pollution in our air, oxygen can counteract the effects of this on your day-to-day life and provide the following benefits that you will notice:

  1. Heightened concentration
  2. Faster thinking
  3. Sharper sight
  4. More retentive memory
  5. Stronger heart
  6. Calm mind and stable nervous system
  7. Faster recovery time after physical exertion
  8. Natural remedy for headaches and hangovers
  9. Reduced muscle stiffness
  10. Resistance against chronic fatigue
  11. Stable and regular sleeping patterns

Oxygen provides 90% of our energy. With only 10% coming from food and water, this really drives home the point of how important oxygen is in our day-to-day lives.

Are you Getting Enough Oxygen ?
Oxygen plays an important role in the body acting as a guardian and protector against unfriendly bacteria and disease organisms. One of oxygen’s major functions is disintegration. Rubble, garbage, toxins, refuse, debris, and anything useless are destroyed by oxygen and carried out of the system. Just as a clean house holds little interest to passing flies, likewise, an oxygen rich body is a difficult fortress to assail.

 

Excerpts from http://altered-states.net/barry/newsletter395/

 

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Ways to Raise Your Oxygen Levels

Open Your Windows
Nothing helps you breathe easier than access to fresh air. It’s important to monitor your air quality though. If you live in a particularly busy area with a lot of smog, consider investing in an air filtration system.

Grow a garden.
Think back to middle school when you learned about photosynthesis. If you remember, plants are basically inverse humans; they take in carbon dioxide and create oxygen. This means by adding foliage to your home, you can increase the available oxygen.

Get some exercise.
Give yourself a respiratory workout. As your breathing rate and depth increases, your lungs absorb more oxygen, and yes, that means more oxygen-rich blood circulating through your body.

Refill your H20.
It’s right there in its chemical makeup. Water is made of oxygen, so increasing your water consumption can increase the amount of oxygen in your blood. Start chugging.

Go Green.
Fresh, raw green juices are chock-full of vitamins and minerals—like oxygen—that require little to no digestive work to attain.

Become Ironclad.
Your diet can seriously impact your oxygen levels. Certain foods can help improve your oxygen levels in the blood naturally. Target iron-rich foods such as meats, poultry, fish, legumes and green leafy vegetables as they can improve iron deficiency, which in turn improves blood oxygen levels.

Slash the salt.
A diet low in sodium can lead to increased oxygenation of the kidney via blood. This means ditch the saltshaker and opt for low-sodium ingredients.

Be a lean green, raw food machine.
Oxygen-rich foods can naturally increase your blood oxygen levels. Stock up on green vegetables like kale, broccoli and celery in order to boost your oxygen levels and hopefully breathe easier.

 

Excerpts from https://lunginstitute.com/blog/improve-your-oxygen-levels/

 
 

Top 20 Foods and Products that have been Genetically Modified

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The debate over labeling genetically modified organisms still continues in US while 27 different countries have banned GMOs and 50 countries across the globe have requited GMO labeling. The voters in California will make the final decision this November to label GMOs. Meanwhile customers should be aware of the food products that have already been genetically modified and aren’t properly labeled.

Many independent studies and research performed by the concerned scientific community have warned the public about potential GMO harms and dangers. However due to lack of proper labeling, many foods could be genetically modified without your knowledge. Here are the top 20 foods that have been genetically modified:

1. Cotton Seeds
Almost half of cottons grown in the world have been genetically modified to resist pests and pesticides. GMO BT cotton has had devastating results in Indian agriculture causing suicide of 250,000 Indian farmers in the last decade. Dr. Vandana Shiva in a study shows how GM cotton have lead to Indian farmers suicide and soil infertility by killing useful microorganisms in the soil.

Also in March 2006, the shepherds of Warangal district reported the death of nearly 2,000 sheep after gazing on GMO cotton crops from severe inflammation and toxicity of intestine.

Consumers should be aware that cottonseed oil are extracted from cotton plant seeds and is consumed by us in many foods.

2. Jatropha
The seeds of Jatropha plant are like palm oil and can be used as biofuel. The extracted oil from the Jatropha seeds is a high source of protein and can be used for feeding livestock. However planting Jatropha seeds have caused destruction of the native plants and devastating results in agricultural practices in India.

3. Rice
Both Golden rice and flood resistant rice have now been genetically modified to contain high levels of vitamin A. However Daily China reported about the serious environmental and health issues such as increase in allergies related to GMO rice.

4. Soy
More than 90 percent of soybeans grown in the United States are genetically modified. GMO Soy compounds can block normal estrogen; disrupt endocrine function, cause infertility, increase the chances of allergies and breast cancer. Soy can also cause vitamin B12 deficiencies and interfere with protein digestion. GMO soy can be found in pastries, soy tofu, soybean oil, soy milk, soy flour, soy protein, soy lecithin, soy beverages and many famous infant formulas. In fact GMO rats that were fed GMO soy had higher rate of death and infertility.

5. Sugar Beets
GMO sugar beets were engineered to grow faster and to be more resistant to weeds. However a federal judge put a halt on processing GMO sugar beets due to failure of USDA to present an Environmental Impact Statement (EIS). Many environmentalists and researchers are concerned that GMO sugar beets could have serious impacts on the environment and other crops.

Despite the halt, earlier last year the USDA gave farmers permit to grow Roundup Ready pesticide resistant sugar beets. Now 85% of sugar beets planted in the US are all GMOs.

6. Yeast
Although the wine institute released a statement that GMO yeast shouldn’t be used in making wines, genetically modified wine yeast, ML01 is out in the market.

Genetically modified yeast has been related to increase in headaches and allergies. Make sure you contact the vineyard or the wine maker before purchasing the wine, if you want to make sure they aren’t using GMO yeast.

7. Cassava
Cassava is a starchy plant like potato that is consumed by many people across the globe like Africa. The first GMO cassava plant was engineered in 1955. Cassava was supposed to be virus and pest resistant but farmers reported that in few years the GMO cassava lose their anti-virus resistant quality.

8. Papaya and Banana
Papaya was first genetically modified in Hawaii and introduced to the market in 1999. Genetically modified papayas aren’t approved in Europe however 50% of papayas that are from Hawaii are genetically modified. Also majority of bananas in the US are genetically modified.

9. Artificial additives, preservatives and sweeteners
Many additives, preservatives and food flavoring are genetically modified. Aspartame in diet drinks is sure one of the products of genetic engineering.

10. Potatoes
Genetically modified potatoes are a threat to other organic produce and their biodiversity. Studies showed that mice that were fed GMO potatoes had higher toxins in their blood. Here is the summary of GMO potatoes health risks:

11. Corn
Most corns produced in America are genetically modified. Corn can be found is almost every processed foods in forms of high fructose corn syrup, citric acid, corn starch, corn oil and corn meal. Many food products such as many breakfast cereals, infant formula, salad dressing, bread, cereal, hamburgers, mayonnaise, veggie burgers, meat substitutes, soy cheese, tomato sauce, crackers, cookies, chocolate, candy, fried food, protein powder, baking powder, alcohol, vanilla, powdered sugar, peanut butter, ice cream, frozen yogurt, tofu, tamari, soy sauce, enriched flour and pasta have high levels of GMO corn. GMO corns have been related to infertility, tumors, and increase in food allergies.

12. Tomatoes
GMO tomatoes are banned in Europe but many tomatoes have been genetically modified in US. Tomatoes are genetically modified to last longer and not get rotten quickly. GMO tomatoes have been related to premature death in lab rats.

13. Squash
Squash was genetically modified to become more resistant against viruses and bacteria. However the cucumber cockroaches love to feed on GMO squash and start wounding the leaves and leaving open holes in them. The cockroaches’ feces get absorbed into the stem of genetically modified squash and cause bacterial diseases. Some experts also believe that GMO squash have been blended into the wild plant and that might increase the chances of new pathogens and bacterial diseases.

14. Oils
Most vegetable oils used in production of processed foods are genetically modified. Cotton seed oil, corn oil and soy oil are mostly genetically modified and produced in US, India and China. Also most canola crops in Canada have also been genetically modified. Both GMO cottonseed oil, GMO canola oil (rapeseed oil) are genetically modified to be resistant to pesticides. Before genetic modification, canola oil or rapeseed oil was too bitter to be used in foods. However the best healthy oil for cooking is organic grapeseed oil and the best cold-pressed oil for salad dressing is olive oil. Be aware that cold pressed oils like olive or coconut shouldn’t be exposed to heat.

15. Animals that are fed GMO
US, Brazil and Argentina are the three main exporters of GMO soybeans. Most cows, pigs and chickens maize on GMO corn and soy except the ones that are certified organic or grass fed. Also most dairy products in US are produced from animals that have been injected with rBGH growth hormones and antibiotics. rBGH growth hormones and antibiotics can increase the chances of breast and prostate cancer, allergies and make body more resistant to antibiotics.

16. Salmon
GMO salmon grows a lot faster than wild salmon and it grows twice as size. AquAdvantage is the GMO salmon that can be grown as farmed fish. Many environmentalists and scientists are worried that GMO salmon could have negative impact on the environment and mutate over time. Wild salmon is the is low- mercury salmon and best for consumption.

17. Peas
Genetically modified peas are created by inserting kidney beans genes into the peas DNA and creating a protein that functions as a pesticide. Studies show that genetically modified peas can cause lower immune system in human beings.

18. Alfalfa
Genetically modified alfalfa could be a serious threat to organic sustainable agriculture. Alfalfa has been found to be an amazing source of nitrogen for the soil and increasing fertility. However GMO alfalfas are treated with Monsanto’s Roundup ready that have been related to many health problems including a mysterious organism. Dr. Don Huber found a new mysterious organism in crops that were treated with Roundup. This new organism can cause disease in crops, increase infertility and potentially harm the US food supply. He wrote a letter to Tom Visak, the secretary of agriculture who was called the governor of the year by biotech companies, to put a halt on Roundup until further studies are performed but his letter was ignored and never replied. Despite many concerns by the scientific communities, the FDA and USDA approved genetically modified alfalfa. Approving genetically modified Alfalfa can increase the chance of cross-contamination since alfalfa is pollinated by insects. In few years the new gene can contaminate all the crops in America and that could be a serious threat to organic sustainable agriculture.

19. Pork
A project called “Enviropig” has been going on in Canada since 1999 to genetically modify pigs by taking genes from mice and E.Coli bacteria and inserting it into pigs. However there are still concerns among the scientific community about the environmental impacts of GMO pigs and their safety for human consumption.

20. Honey
The Canadian export of honey was banned to Europe after the honeybees in Canada were feeding off of GMO canola. In US 75% of honey you find in the grocery stores are made of high fructose corn syrup with no nutritional value. If you’re looking for non-GMO honey you should buy organic raw honey.

 
 

http://seattleorganicrestaurants.com/vegan-whole-foods/top-20-genetically-modified-foods/

Fast Foods & Processed Foods Vs Whole Foods

Are whole foods really better for you than eating fast food or processed foods? Why should someone eat whole foods? What are whole foods? Are organic foods really better than conventional foods? What are the benefits of eating whole foods? Can eating whole goods help with a diet and weight loss? And how are processed foods related to weight gain? Here the top 10 reasons to eat whole foods.

Why Fermented Foods Matter

Excerpts from “Why Fermented Foods Matter”
by Shira Lenchewski

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In simple terms, fermentation means that the sugars and carbohydrates in a food have been broken down by beneficial (or “good”) bacteria, resulting in the formation of lactic acid, which our taste buds recognize as a complex, pungent burst of flavor. “Fermentation also yields a crucial benefit, far more important than an enhanced flavor profile—a healthy gut.”

 
Question: Why is gut health so important?

A: In 400 BC, Hippocrates famously said, “All disease begins in the gut.” His words are even more true today than they were then. As the largest mucosal organ of the body, the gut plays a central role in maintaining the immune system. The intestinal lining functions as the bouncer at the door, deciding what’s allowed to pass through into the bloodstream. The characters lobbying for access range from essential nutrients to dangerous pathogens and toxins. And in order for the door to run smoothly, the gut ecosystem must be healthy.

 
Question: How does gut health affect immunity and intolerances—gluten, specifically?

A: The gut lining is a tightly woven net, permeable only to small molecules when healthy. Unfortunately, there are all sorts of factors that can disrupt this delicate lattice, including infections, toxin exposure (mercury, pesticides, and BPA), antibiotic overuse, stress, excess sugar, alcohol, and yes, gluten. When the net becomes irritated (also known as leaky gut), the lining breaks apart, allowing harmful particles to seep through into the bloodstream. The infusion of undigested food particles causes the body to attack them as it would pathogens. Over time, this immune response translates to food allergies and sensitivities. Enter the vague—and frustrating—symptoms, like GI distress, bloating, fatigue, and inflammatory skin conditions…symptoms that are often mistakenly attributed to other ailments.

Ultimately, the integrity of the lining is the most important variable in gut health, and it relies heavily on the type and diversity of beneficial bacteria that reside there.

 
Question: Is there a way to reset a damaged gut ecosystem?

A: Resetting your flora is totally possible. The GI tract is one big ecosystem, made up of over 500 diverse bacterial species. But when we talk about beneficial bacteria, we’re typically referring to lactic acid producing bacteria like lactobacillus and bifidobacteria, which you may recognize from oral probiotic labels.

It wasn’t until the last decade that we realized 90% of the cells in the human body are microbial. Meaning that we are, in essence, more bacterial than anything else. But if these numbers have you reaching for your hand sanitizer, stand down. The majority of these bugs are fairly neutral, and many are actually working for us.

This is all to say that our intestinal flora have a much bigger impact on overall health than the medical community initially presumed. As we continue to understand the human microbiome better, it appears that we have only scratched the surface of the relationship between our gut and countless maladies: depression, chronic fatigue, obesity, and aging-related diseases among them. There are many researchers (myself included) who believe understanding these broader physiological implications of gut bacteria will be one of the most important medical endeavors of the 21st century. The ultimate goal? Making the GI tract an inviting place for beneficial bacteria to settle down and procreate.

 
Question: What are cultured vegetables exactly?

A: Fermenting raw vegetables is one of the oldest, most cost-effective means of food preservation around, and it’s arguable that we’ve never needed it more. The process typically starts with shredded or sliced vegetables placed in a low-oxygen container at room temperature. In this environment, the lactobacilli and naturally occurring enzymes multiply, producing a mineral-rich functional food with deep-rooted health benefits. Your best bets: unpasteurized (the pasteurization process kills the live cultures) sauerkraut, kimchi, and fermented greens like daikon and radish greens.

 
Question: So what exactly are the benefits of fermented foods?

A: Gut health: When the protective lining of the gut is inflamed, the body is more vulnerable to allergies, infections, and yeast overgrowth. Lucky for us, lactic acid bacteria have the ability to reduce intestinal permeability, thereby restoring the net. They also create pH changes in the GI tract that make it difficult for pathogens to survive. Sayonara, leaky gut.

Digestion: Raw cultured vegetables are essentially pre-digested, meaning that the bacteria have broken down the naturally occurring sugars in the vegetables, so that you don’t have to. The enzymes in fermented vegetables also assist in digesting foods eaten along with them, particularly grains, legumes, and meat.

Nutritional boost: The fermentation process makes nutrients more bio-available for the body to absorb. For instance, the amount of vitamin C in sauerkraut is significantly higher than in the same serving of fresh cabbage. This is because the vitamin C in fresh cabbage is woven into the fibrous plant walls, so it’s less readily available for the intestinal cells to take in. The same goes for starches, like rice and legumes, which have significantly enhanced B vitamins post-fermentation. And in wheat-based products, like sourdough, fermentation has been shown to degrade gluten, making it less inflammatory.

Detoxification: Both the beneficial bacteria and the active enzymes act as potent detoxifiers in the intestines. Beneficial microbes ferment fiber from foods like onions, garlic, leeks, artichokes, and chicory root as a means to fuel their own growth. These foods are also called prebiotics, known for amping up the detoxification process.

Sugar cravings: Yeast and pathogenic bacteria feed off sugar. The more sugar you ingest, the more hospitable you’re making your intestines for harmful microbes. This creates a less-than-ideal cycle: the more sugar you eat, the more “bad” bacteria you have…which makes you crave more sugar. The reverse, however, is also true, meaning the fewer of these “bad” bacteria you have, the less you crave sugar.

Weight: Emerging research suggests gut microbes also affect hormones that regulate our metabolism—leptin, in particular, which is known for limiting appetite. So in addition to influencing our thirst for sugar, unfavorable bacteria may also make it more difficult for some people to feel full, leading to overeating and subsequent weight gain.

 
 

3 Reasons to Eat Fermented Foods

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