A significant finding from Washington State University shows that garlic is 100 times more effective than two popular antibioticsat fighting disease causing bacteria commonly responsible for foodborne illness.
Garlic is probably nature’s most potent food. It is one of the reasons people who eat the Mediterranean diet live such long healthy lives. Garlic is also a powerful performer in the research lab. “This work is very exciting to me because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in our food supply,” said Xiaonan Lu, a postdoctoral researcher and lead author of the paper.
One of the most interesting of the recent findings is that garlic increases the overall antioxidant levels of the body. Scientifically known as Allium sativa, garlic has been famous throughout history for its ability to fight off viruses and bacteria. Louis Pasteur noted in 1858 that bacteria died when they were doused with garlic. From the Middle Ages on, garlic has been used to treat wounds, being ground or sliced and applied directly to wounds to inhibit the spread of infection. The Russians refer to garlic as Russian penicillin.
Never use antibiotics to cure ear ache, a teaspoon of warm olive oil poured in the ear works every time. Below is a short video about a new book called: Work With Your Doctor To Diagnose and Cure 27 Ailments With Natural and Safe Methods by Ty M Bollinger & Michael D Farley.
It serves as a good reminder that Gaia helps to provide us with natural remedies to help cure most illnesses.
The authors mention Cayenne pepper for the heart; the Antioxidant CoQ10 found in fish, parsley and vegetable oils; Magnesium for normal muscle and nerve function, strong bones and regular heart rhythm, found in oat bran, tahini and raw cocoa powder, brazil nuts and almonds; Probiotics to replace the important bacteria destroyed by using antibiotics, found in natural yogurts with ‘live and active cultures’ like acidophilus and Tumeric Curcumin the root spice commonly used in India, which is said to help fight various forms of cancer and cystic fibrosis.
Salt: The Fascinating Varieties of Salt and How to Use Them
Here’s a cool article I found on salt. You might find it interesting to read. The Himalayan rock salt is considered the best. Stuart Wilde www.stuartwilde.com
What’s in your salt shaker? The fascinating varieties of salt and how to use them Thursday, January 10, 2013 by: JB Bardot
(NaturalNews) Let’s get right to the point — most people love salt. Perfecting how to eat salt is an art most have not yet discovered. Not all salts are equal. Alton Brown of Food Network Fame explains that all salt is sea salt from one time or another, even if it’s found in the Himalayas. Many natural salts have gained gourmet status and are recommended for their rich mineral content providing numerous health benefits. Choosing a salt depends on individual taste preferences and upon the application for which it will be used. So without further ado — I give you salt.
Kosher salt versus table salt Table salt is the most common salt found in most kitchens. It’s a finely ground, refined form of rock salt, slightly bitter tasting from additives used to keep it from clumping. Most minerals are removed during processing. Some forms of table salt are artificially treated with iodine. Kosher salt has a milder, less pungent taste than table salt and is the choice of many chefs. The flavor disperses quickly as it dissolves fast. The coarse crystals are excellent for curing meats.
Coarse salt Himalayan pink salt: A star among salts, Himalayan salt is typical of coarse salts, with large-grained crystals best used in a salt grinder. Coarse salts are not as moisture sensitive as other types, allowing them to be stored for long periods. Himalayan pink salt is unrefined and high in minerals, making it a healthful choice. Useful for both seasoning or as a finishing salt.
How To Avoid Food Brands Made With Genetically Modified Organisms (GMOs)
This section is compiled by Frank M. Painter, D.C. Send all comments or additions to:Frankp@chiro.org
Thanks to the Institute for Responsible Technology for access to this article! Genetic Engineering (GE) or Genetic Modification (GM) of food involves the laboratory process of artificially inserting genes into the DNA of food crops or animals. The result is called a genetically modified organism or GMO. GMOs can be engineered with genes from bacteria, viruses, insects, animals, or even humans. Most Americans say they would not eat GMOs if labeled, but unlike most other industrialized countries, the U.S. does not require labeling.
This Non-GMO Shopping Guide is designed to help reclaim your right to know about the foods you are buying, and help you find and avoid GMO foods and ingredients.
Tips For Avoiding GM Crops
TIP #1: BUY ORGANIC Certified organic products are not allowed to contain any GMOs. Therefore, when you purchase products labeled “100% organic,” “organic,” or “made with organic ingredients,” all ingredients in these products are not allowed to be produced from GMOs. For example, products labeled as “made with organic ingredients” only require 70% of the ingredients to be organic, but 100% must be non-GMO.
TIP #2: LOOK FOR “NON-GMO” LABELS Companies may voluntarily label products as “non-GMO.” Some labels state “non-GMO” while others spell out “Made Without Genetically Modified Ingredients.” Some products limit their claim to only one particular “At-Risk” ingredient such as soy lecithin, listing it as “non-GMO.”
TIP #3: AVOID AT-RISK INGREDIENTS Avoid products made with any of the crops that are GM. Most GM ingredients are products made from the “Big Four:” corn, soybeans, canola, and cottonseed, used in processed foods. Some of the most common genetically engineered Big Four ingredients in processed foods are:
Corn Corn flour, meal, oil, starch, gluten, and syrup Sweeteners such as fructose, dextrose, and glucose Modified food starch*
Soy Soy flour, lecithin, protein, isolate, and isoflavone Vegetable oil* and vegetable protein*
Canola Canola oil (also called rapeseed oil)
Cotton Cottonseed oil
Sugar Anything not listed as 100% cane sugar
*May be derived from other sources
In addition, GM sugar beet sugar recently entered the food supply. Look for organic and non-GMO sweeteners, candy and chocolate products made with 100% cane sugar, evaporated cane juice or organic sugar, to avoid GM beet sugar.
FRUITS & VEGETABLES Very few fresh fruits and vegetables for sale in the U.S. are genetically modified. Novel products such as seedless watermelons are NOT genetically modified. Small amounts of zucchini, yellow crookneck squash, and sweet corn may be GM. The only commercialized GM fruit is papaya from Hawaii—about half of Hawaii’s papayas are GM.
MEAT, FISH & EGGS No genetically modified fish, fowl, or livestock is yet approved for human consumption. However, plenty of non-organic foods are produced from animals raised on GM feed such as grains. Look for wild rather than farmed fish to avoid fish raised on genetically modified feed, and 100% grass-fed animals.
ALTERNATIVE MEAT PRODUCTS Many alternative meat products are processed and include ingredients that can be genetically engineered, so give the ingredient lists close attention to avoid the Big Four at-risk ingredients, especially soy.
BABY FOODS & INFANT FORMULA Milk or soy protein is the basis of most infant formulas. The secret ingredients in these products are often soy or milk from cows injected with rbGH. Many brands also add GMO-derived corn syrup, corn syrup solids, or soy lecithin.
DAIRY PRODUCTS & ALTERNATIVE DAIRY PRODUCTS Some U.S. dairy farms inject the genetically engineered hormone rbGH, also called rbST, into their cows to boost milk production. Organic dairy products are rbGH-free and do use GM grains as feed. Products with a label that indicates cows free of rbGH or rbST may come from cows fed GM feed. Many alternative dairy products are made from soybeans and may contain GM materials.
GRAINS, BEANS & PASTA Other than corn, no GM grains are sold on the market. Look for 100-percent wheat pasta, couscous, rice, quinoa, oats, barley, sorghum, and dried beans (except soybeans).
CEREALS AND BREAKFAST BARS Cereals and breakfast bars are very likely to include GMO ingredients, because they are often made with corn and soy products.
BAKED GOODS While baking ingredients such as wheat flour, rice, kamut, and oats are not genetically modified, many packaged breads and bakery items contain other GMO ingredients such as corn syrup.
FROZEN FOODS Many frozen foods are highly processed. Keep an eye out for the Big Four at-risk ingredients and stay away from frozen foods that contain them, unless they are marked organic or non-GM.
SOUPS, SAUCES & CANNED FOODS Many soups and sauces are highly processed, so give the ingredient lists close attention to avoid the Big Four at-risk ingredients.
CONDIMENTS, OILS, DRESSINGS & SPREADS Unless labeled explicitly, corn, soybean, cottonseed, and canola oils probably contain genetically modified products. Choose pure olive, coconut, sesame, sunflower, safflower, almond, grapeseed, and peanut oils. Also choose preserves, jams, and jellies with cane sugar, not corn syrup.
SNACK FOODS Look for snacks made from wheat, rice, or oats, and ones that use sunflower or safflower oils. There is no GM popcorn on the market, nor is there blue or white GM corn.
CANDY, CHOCOLATE PRODUCTS, & SWEETENERS Many sweeteners, and products like candy and chocolate that contain them, can come from GMO sources. Look for organic and non-GMO sweeteners, candy and chocolate products made with 100% cane sugar, evaporated cane juice or organic sugar to avoid GM beet sugar, and watch out for soy lecithin in chocolates and corn syrup in candies.
The sweetener aspartame is derived from GM microorganisms. It is also referred to as NutraSweet® and Equal® and is found in over 6,000 products, including soft drinks, gum, candy, desserts, yogurt, tabletop sweeteners, and some pharmaceuticals such as vitamins and sugar-free cough drops.
SODAS, JUICES & OTHER BEVERAGES Most juices are made from GMO-free fruit (avoid papaya though, as it could be GMO), but the prevalence of corn-based sweeteners—e.g. high-fructose corn syrup—in fruit juices is cause for concern. Many sodas are primarily comprised of water and corn syrup. Look for 100-percent juice blends.
INVISIBLE GM INGREDIENTS Processed foods often have hidden GM sources (unless they are organic or declared non-GMO). The following are ingredients that may be made from GMOs.
Ascorbic acid (Vitamin C) although usually derived from corn, is probably not GM because it is not likely made in North America.
To learn more about GMOs, consult the books Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods by Jeffrey M. Smith or Your Right to Know: Genetic Engineering and the Secret Changes in Your Food by Andrew Kimbrell. Information on GMOs is also available at www.centerforfoodsafety.org and www.HealthierEating.org.
Copyright 2008 Center for Food Safety and Institute for Responsible Technology. No part of this booklet may be reproduced in any form without written permission from both parties. For large print quantities or electronic distribution requests, contact: firstname.lastname@example.org or info@centerforfoodsafety
Why Women in China Don’t Get Breast Cancer (Simple Solution)
One woman in China in 10,000 dies of breast cancer, in the UK 833 in 10,000 (12%) die of it, and across the Western world including the US, the average is slightly higher, it’s 1000 in 10,000.
The Chinese don’t drink milk or eat cheese, that is the difference. Cows are pumped full of hormones and antibiotics, milk and cheese are deadly. Chinese men don’t get prostate cancer, for the same reason. Stuart Wilde www.stuartwilde.com