The supplements market has been taken over by a Dutch corporation that is fast becoming the new Monsanto
The majority of additives in U.S. foods have undergone either inadequate or zero regulatory oversight. American Academy of Pediatrics (AAP) just issued a policy statement about the risks to children’s health of the more than 10,000 chemicals directly or indirectly added to food and “food contact materials” in the U.S. with three primary aims: (1) to review and highlight the significant health concerns associated with the chemicals in foods; (2) to formulate recommendations that pediatricians can share with families; and (3) to propose “urgently needed reforms” pertaining to regulation of food additives by the U.S. Food and Drug Administration (FDA)
Public health challenges related to the foods that American children eat are a not-infrequent topic of national conversation. With 38% of children either overweight or obese, the childhood obesity epidemic tends to top the list of concerns, along with related issues such as children’s fast food consumption and the damaging effects of junk food advertising.
According to a recent nationally representative survey, about 60% of the calories consumed by Americans come from “ultra-processed” foods and beverages–defined as products resulting from “several sequences of industrial processes” and including additives “used to imitate sensory properties of foods or to disguise unpalatable aspects of the final product.” Alarmingly, the survey showed that adolescents (10- to 19-year-olds) were among the biggest consumers of ultra-processed foods and that their intake of these foods increased from 2007 to 2012, rising to over two-thirds (68%) of total calories consumed.
Given that teens are relying on additive-filled processed foods for the bulk of their calories, it is noteworthy that the American Academy of Pediatrics (AAP) just issued a policy statement about the risks to children’s health of the more than 10,000 chemicals directly or indirectly added to food and “food contact materials” in the U.S. Published in July 2018 in Pediatrics, the AAP commentary has three primary aims: (1) to review and highlight the significant health concerns associated with the chemicals in foods; (2) to formulate recommendations that pediatricians can share with families; and (3) to propose “urgently needed reforms” pertaining to regulation of food additives by the U.S. Food and Drug Administration (FDA). The majority of additives in U.S. foods have undergone either inadequate or zero regulatory oversight.
Good old mainstream at it again. Banging on the climate drum. They’re clutching at straws again and you can rely on the public to swallow it hook line and sinker. A couple of weeks back it was causing low IQ, now it’s all woven in with under-nutrition & obesity. And who can afford wholesome food these days? They talk of returning to indigenous values which is a bit rich since they’ve done nothing but ignore &/or destroy those from the get go. Nevertheless ‘we somehow have to keep this climate change thing rolling’.
Read article at the link:
By Carol Sawyer
Recent information from Animal Control Products Ltd is that DoC buy between 30% and 50% of their 1080 product every year, that OSPRI and regional councils account for another 40%, and (presumably) ZIP and Predator Free NZ account for the rest…. between 10% and 30%.
As DoC have produced maps showing they intend to be covering 1.124 million ha with aerial 1080 this year, at a rate of 1.5 to 2 kgs per ha, and even if they account for a 50% buy-up of the poison, we can safely assume a total of about 4,000 tonnes of 1080 poison baits will be spread on our land this year.
That is 6,000kgs of pure 1080 poison (at the standard 0.15% pure poison per bait rate).. So at an LD50 of 0.5mg per kg bodyweight that means 35mg can kill a 70kg human being. That works out to be theoretically enough 1080 dropped on NZ this year to poison 171,428,571 x 70kg people, with half of them, 85,714,285, having a lethal dose!
LD50 : [ Based on fatal or near-fatal cases of human poisonings, the dangerous dose for humans is 0.5-2.0 mg/kg BW (Negherbon 1959)]
(LD50 stands for Lethal Dose 50 – killing with poison is not an exact science so an LD50 is used, which means that one can assume 50% of the people poisoned will die. It doesn’t mean the other 50% get off scot-free!)
Photo credit: supplied by Carol Sawyer
If you are new to NZ’s 1080 poisoning program here is a good article to start with …
A must watch also is Poisoning Paradise, the doco made by the GrafBoys (banned from screening on NZ TV, yet a 4x international award winner). Their website is tv-wild.com. Their doco is a very comprehensive overview with the independent science to illustrate the question marks that remain over the use of this poison. Check out also 1080science.co.nz for the independent science.
And the 1080 pages at the main menu, particularly the sub tab, ‘suspected 1080 poisoning cases’. Finally, remember what the retired MD Charlie Baycroft said recently …‘if you die from 1080 poisoning, nobody will know because the Ministry of Health is bullying NZ Doctors into not testing for 1080′.
NaturalHealth365) The American Cancer Society estimates that over 1.7 million people in the United States will be diagnosed with some form of cancer in 2019. And, while Western medicine remains focused on toxic therapies to ‘treat’ cancer … there are many cancer fighting foods that deserve our attention (and respect).
Based on real scientific evidence, these anticancer foods have been shown to prevent and even stop cancer in its tracks. Want to up your ‘anticancer game?’ Keep reading for some intelligent food choices to help avoid cancer cell growth.
Red frill: One of the spiciest mustard greens you’ll taste, this brassica’s robust flavor boasts two essential cancer-fighting compounds, sinigrin and gluconasturtian.
In a study featured in the Oxford Journal, Carcinogenesis, researchers demonstrated that sinigrin had powerful effects against bladder cancer tumors. In another similar study, sinigrin was shown to inhibit the proliferation of liver cancer cells. Try adding red frill to a salad or lightly steam, then add organic olive oil and fresh garlic. (yummy!)
Romanesco: This fractal-shaped brassica contains DIM or di-indolemethane and sulforaphane, two anticancer compounds that have been shown to assist in preventing and fighting estrogen-driven cancers. In a recent study on the biological effects of phytomedicines, DIM was shown to selectively inhibit cancerous stem cells.
The study went on to report that DIM helps overcome chemoresistance of cancer stem cells to cytotoxics and was effective when used alone or in combination with other therapeutics. This beautiful Italian broccoli/cauliflower variety offers a nutty flavor and pairs well with healthy oils such as coconut, olive and ghee.
Did you know? The liver is the most important detoxifying organ in the body. When the liver can’t effectively neutralize and dispose of toxins, they accumulate in the body. Two essential nutrients for healthy liver function are milk thistle and glutathione. These two ingredients – plus much more – are now available in an advanced liver support formula. Click here to learn more.
Golden berries: An often overlooked cancer, golden berry showed promise killing atypical cells involved in oral cancer. Golden berries contain 4β-hydroxywithanolide E, the compound the study found to selectively and efficiently kill cancer cells. Golden berries can be eaten by the handful or added to salads and smoothies.
Superfood powders are great anticancer foods.
Cacao: The journal of Nutrition and Cancer recently reported that polyphenol-rich cacao should be on your colon-cancer prevention checklist. This Mayan super food has been used for ages to promote longevity and enhance immunity and can easily be added to nearly any food in its powdered form.
Turmeric: Well tolerated in very high doses, countless studies highlight turmeric’s multi-faceted ability to effectively minimize the risk of a wide range of cancers such as genitourinary, gastrointestinal, gynecological, hematological, pulmonary, thymic, brain and breast. Turmeric can be added to your regular juicing routine, smoothies, fish dishes and to any vegetable dish.
Hundreds of studies have now demonstrated the preventive and healing properties nature’s superfoods offer us. We now know that these foods not only offer nutritive properties, but detoxify the body of cancer-causing agents.
So, learn how to create your very own ‘living kitchen’ and fill it with whole superfoods – as a solid anticancer strategy against the carcinogens we’re exposed to environmentally every day. Invest in a good juicer and blender; clean out and organize your kitchen to make it enjoyable to prepare food and get the best quality ingredients possible.
Don’t wait for tomorrow, get started today.
About the author: Christine M. Dionese L.Ac, MSTOM is an integrative health expert, medical journalist and food writer. She’s dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health. Christine practices, writes and speaks on environmental functional medicine, personalized medicine and epigenetics, food science and sustainable living.
Sources for this article include:
Friday, March 1st 2019 at 4:30 am
Research confirms the power of a simple dietary change in improving memory problems in middle-aged and older adults.
In a study titled, “Pomegranate juice augments memory and FMRI activity in middle-aged and older adults with mild memory complaints,” thirty-two subjects with self-reported memory complaints were randomly assigned to drink 8 ounces of either pomegranate juice or a flavor-matched placebo drink for 4 weeks, receiving memory testing, functional MRI scans (fMRI), and blood draws for peripheral biomarkers before and after the intervention.
After 4 weeks, only the pomegranate group showed significant improvement in verbal memory scores and plasma antioxidant levels. Furthermore, compared to placebo, the pomegranate group showed increased fMRI activity during verbal and memory tasks, indicating pomegranate juice consumption results in increased blood flow to critical task-related brain regions.
This is not the first study to identify a brain-beneficial effect to pomegranate juice, as a sizable body of animal research already exists demonstrating it has neuroprotective properties against aluminum-, stroke-,  and glucose deprivation-associated neurotoxicity, and may also inhibit the formation of pathological plaques and the over-excitation of microglial cells associated with Alzheimer’s disease.  
Pomegranate, in fact, is capable of unclogging and tonifying the cardiovascular system, which is especially important when it comes to brain health, and so-called vascular dementia. In fact, in a previous article titled, “How To Clean Your Arteries with One Simple Fruit,” I report on the ability of pomegranate juice to regress blockages within the carotid arteries of patients.
There is also its well-known age-defying ability to prevent adverse changes associated with the exhaustion of ovarian function. In a previous article, “Amazing Fact: Pomegranate Can Function as a Back-up Ovary,” we looked at animal research explaining how this legendary food, traditionally linked with regeneration and immortality, may provide an alternative to bioidenticial and synthetic hormone replacement therapies.
As the research community continues to explore the potential role of so-called ‘medicinal foods’ in improving quality of life and preventing and/or treating diseases that are largely refractory to conventional drug-based interventions, we can rest assured that pomegranate will continue to play a central role in the rediscovery of food as medicine.
While much of the research is preliminary, an increasingly robust body of human clinical research indicates that pomegranate has a wide range of potential health benefits, including:
For additional research on pomegranate’s wide range of health benefits, visit our pomegranate research page: Pomegranate Health Benefits, wherein you will find primary literature study abstracts on its value in over 100 potential health conditions.
 Ahmed E Abdel Moneim. Evaluating the potential role of pomegranate peel in aluminum-induced oxidative stress and histopathological alterations in brain of female rats. Biol Trace Elem Res. 2012 Dec ;150(1-3):328-36. Epub 2012 Sep 5. PMID: 22945624
 David J Loren, Navindra P Seeram, Risa N Schulman, David M Holtzman. Maternal dietary supplementation with pomegranate juice is neuroprotective in an animal model of neonatal hypoxic-ischemic brain injury. Pediatr Res. 2005 Jun ;57(6):858-64. Epub 2005 Mar 17. PMID: 15774834
 Tim West, Madeliene Atzeva, David M Holtzman. Pomegranate polyphenols and resveratrol protect the neonatal brain against hypoxic-ischemic injury. Dev Neurosci. 2007 ;29(4-5):363-72. PMID: 17762204
 Fatemeh Forouzanfar, Amir Afkhami Goli, Elham Asadpour, Ahmad Ghorbani, Hamid Reza Sadeghnia. Protective Effect of Punica granatum L. against Serum/Glucose Deprivation-Induced PC12 Cells Injury. Evid Based Complement Alternat Med. 2013 ;2013:716730. Epub 2013 Jul 7. PMID: 23935674
 Richard E Hartman, Aartie Shah, Anne M Fagan, Katherine E Schwetye, Maia Parsadanian, Risa N Schulman, Mary Beth Finn, David M Holtzman. Pomegranate juice decreases amyloid load and improves behavior in a mouse model of Alzheimer’s disease. Neurobiol Dis. 2006 Dec ;24(3):506-15. Epub 2006 Sep 28. PMID: 17010630
 Soo Jung Choi, Ju-Hyun Lee, Ho Jin Heo, Hong Yon Cho, Hye Kyung Kim, Chang-Ju Kim, Myeong Ok Kim, Soo Hwan Suh, Dong-Hoon Shin. Punica granatum protects against oxidative stress in PC12 cells and oxidative stress-induced Alzheimer’s symptoms in mice. J Med Food. 2011 Jul-Aug;14(7-8):695-701. Epub 2011 Jun 1. PMID: 21631359
 Lalida Rojanathammanee, Kendra L Puig, Colin K Combs. Pomegranate polyphenols and extract inhibit nuclear factor of activated T-cell activity and microglial activation in vitro and in a transgenic mouse model of Alzheimer disease. J Nutr. 2013 May ;143(5):597-605. Epub 2013 Mar 6. PMID: 23468550
 Baosheng Chen, Methodius G Tuuli, Mark S Longtine, Joong Sik Shin, Russell Lawrence, Terrie Inder, D Michael Nelson. Pomegranate juice and punicalagin attenuate oxidative stress and apoptosis in human placenta and in human placental trophoblasts. Am J Physiol Endocrinol Metab. 2012 Feb 28. Epub 2012 Feb 28. PMID: 22374759
 Alexandra Balbir-Gurman, Bianca Fuhrman, Yolanda Braun-Moscovici, Doron Markovits, Michael Aviram. Consumption of pomegranate decreases serum oxidative stress and reduces disease activity in patients with active rheumatoid arthritis: a pilot study. Isr Med Assoc J. 2011 Aug ;13(8):474-9. PMID: 21910371
 M Aviram, L Dornfeld, M Rosenblat, N Volkova, M Kaplan, R Coleman, T Hayek, D Presser, B Fuhrman. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E-deficient mice. Am J Clin Nutr. 2000 May ;71(5):1062-76. PMID: 10799367
 Allan J Pantuck, John T Leppert, Nazy Zomorodian, William Aronson, Jenny Hong, R James Barnard, Navindra Seeram, Harley Liker, Hejing Wang, Robert Elashoff, David Heber, Michael Aviram, Louis Ignarro, Arie Belldegrun. Phase II study of pomegranate juice for men with rising prostate-specific antigen following surgery or radiation for prostate cancer. Forsch Komplementmed. 2007 Feb;14(1):39-44. Epub 2007 Mar 6. PMID: 16818701
 Manuel González-Ortiz, Esperanza Martínez-Abundis, María C Espinel-Bermúdez, Karina G Pérez-Rubio. Effect of pomegranate juice on insulin secretion and sensitivity in patients with obesity. Ann Nutr Metab. 2011 ;58(3):220-3. Epub 2011 Jul 28. PMID: 21811060
Originally published: 2013-08-24
Article updated: 2019-03-01
© [Article Date] GreenMedInfo LLC. This work is reproduced and distributed with the permission of GreenMedInfo LLC. Want to learn more from GreenMedInfo? Sign up for the newsletter here http://www.greenmedinfo.com/greenmed/newsletter.
Cucumbers are one of my most highly recommended vegetables, and if you have a garden, you can easily grow them at home.1,2,3 Aside from being able to control pesticide and fertilizer use, you’ll also avoid the wax applied to many commercially sold cucumbers. There are dozens of varieties that thrive in both cool and warm climates, although they can be a challenge to grow if temperatures are consistently in the mid-90s.
While made up of 90 to 95 percent water, cucumbers still manage to provide a host of valuable nutrients, including vitamins A, B5, C and K, along with manganese, potassium, magnesium, molybdenum, copper, silica and fiber. Cucumbers also contain lignans that bind with estrogen-related bacteria in the digestive tract, contributing to a reduced risk of several cancers, including breast, uterus, ovarian and prostate cancer.4
Other phytonutrients called cucurbitacins — part of a larger group known as triterpenes, and the part of the cucumber that gives it a bitter taste — also inhibit cancer cell development. Preliminary findings also suggest cucumbers have antioxidant and anti-inflammatory properties.5
In traditional medicine, cucumbers are used to treat headaches. The seeds are diuretic, and the juice — thanks to caffeic acid and vitamin C — can be used as an acne treatment and a soothing remedy for tired, puffy eyes.
Technically, cucumbers are a fruit, related to both the melon and squash families. The three main categories of cucumbers you can choose from are:
•Slicing cucumbers: thick-skinned and generally larger, growing to be 6 to 8 inches long
•Pickling cucumbers: thin-skinned and smaller, reaching 3 to 4 inches in length
•English or gourmet cucumber, also known as “burpless:” a longer, thinner version with very small seeds
Some varieties of cucumbers will be more bitter than others. Beit Alpha, Lemon Cuke, Tendergreen burpless and White Wonder are among the sweetest. You can find a listing of other popular varieties on Rodale Organic Life’s website.6 As a general rule, cucumbers need quite a bit of garden space, as they grow on trailing vines. However, there are also bushy varieties that only need minor staking, making them suitable for container gardens.
Popular bush varieties include Hybrid, Salad, Picklebush and Arkansas Little Leaf, the latter of which will produce fruit without pollination, making it an ideal choice for apartment dwellers and small container gardens. To optimize your container-grown cucumber, plant it in equal parts of potting soil, compost, perlite and peat moss, and use a container that is at least 12 inches in diameter and 8 inches deep.
The plants also need five to nine hours of full sun. The greater the sun exposure, the more productive the plant will be. An east-west directed trellis will optimize light exposure. That said, if temperatures are consistently in the mid-90s, provide the plants with filtered afternoon shade to avoid overheating.
Depending on the variety, your cucumbers will be ready for harvest in 50 to 105 days. For earlier harvest, start the plants indoors, using a grow light, approximately four weeks before your last spring frost date. They’re fast growers, though, so most gardeners will simply plant from seed directly in the garden.
For a late summer/early fall harvest, sow a second batch four to five weeks after the first. Cucumber plants are highly vulnerable to frost, so avoid planting seeds or seedlings in your garden until all danger of frost have passed, and the average soil temperature is at least 50 degrees F.
1.Plant seeds7 in rows, about one-half inch to 1 inch deep, anywhere from 1 to 6 inches apart. The plant will grow best in loose, well-draining soil. Mix in ample amounts of compost to encourage growth. Ideal pH is between 6 and 7.
2.Ideally, water heavily in the morning and allow it to lightly dry out to a depth of about 3 inches before soaking it again. This will help prevent stem rot and powdery mildew, as the plant has a shallow root system.
Allowing the plant to dry out too much can make the fruit bitter, however. A layer of mulch will help maintain the moisture balance. Adequate moisture is particularly important during flowering and fruiting. Sandier soils will require more frequent watering.
3.Once the plants are about 4 inches tall, thin the rows so the plants are spaced about 12 to 24 inches apart, depending on the variety.
4.Four weeks after planting, side-dress with compost, aged manure or 1 tablespoon of 10-7-7 organic fertilizer. A 7-5-5 or 6-3-3 balance can also be used, just make sure it has a slightly higher nitrogen ratio to stimulate leaf growth and fruiting.
That said, excessive nitrogen (and/or low boron or inadequate pollination) will result in cucumbers with hollow centers — a sign of excessively rapid growth, preventing the fruit from forming properly.
5.As the plant grows, train it upward on your trellis. Alternatively, grow them in a large pot, whiskey barrel or raised bed, where it can sprawl over the sides. Growing them vertically will produce straighter fruit, however, and protect the fruit from pests and rot.
From NaturalNews …. I’m sure most of our readers wouldn’t be using one anyway … important info to pass on to the uninformed.
(Natural News) It’s a cool party trick, a staple at science fairs and is commonly demonstrated on the Internet: If you slice a grape almost in half and then put it in the microwave on full power, you can create a pyrotechnic spectacle as the area where the two halves of the grape meets bursts into flame.
Scientists used to believe that this phenomenon took place because the piece of skin holding the two parts of the grape together was acting as an electron conductor, but new research has uncovered a completely different explanation.
A study conducted by researchers from Trent University in Canada, published in the journal Proceedings of the National Academy of Sciences of the United States of America(PNAS), has found that this phenomenon actually occurs when microwave radiation is trapped inside cavities in the grape halves. (Related: Microwave ovens — the curse of convenience.)
As reported by New Scientist, microwaving grapes in this way creates a plasma. Whenever a gas is heated and ionized it creates plasma which releases electrons. Based on this fact, scientists assumed that the piece of skin holding the two halves of the grape together was acting as a conductor for these electrons and creating the fiery show. However, the new research discovered an entirely different explanation.
New Scientist explains:
Aaron Slepkova at Trent University in Ontario, Canada and his colleagues decided to study the phenomenon using thermal imaging and computer simulations. They found that the grapes were actually trapping the microwaves inside them, which led to them heating up.
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The team used thermal imaging to look at whole grapes sitting separately, and found the energy was focused in hot spots at their centres. This suggests microwaves were being trapped inside a ‘cavity’ in the grape.
Thomas Volz of Macquarie University in Sydney, an expert who was not involved in this particular study, explained the process in more detail, as further reported by New Scientist:
Volz says that when the grapes are almost touching, they can exchange energy. These hot spots begin to build up between the two grapes and the microwaves interfere with each other to form a much hotter and more energy-dense spot than they would form independently.
Placing them next to each other focuses the energy into a very small spot, which is enough to ionise sodium and potassium within the grapes and ignite the plasma.
The scientists replicated the experiment in other items, including hydrogel beads, gooseberries, blackberries and quail eggs. Basically, any grape-sized object that contains enough water will create the same fiery effect when heated in the microwave.
This begs the question: Is microwave radiation being trapped in other foods heated in the microwave? And, does this food become harmful to humans when this process has taken place?
The researchers did not address this issue in their findings, but it is interesting to note that microwave manufacturers are quick to warn that old microwaves that leak radiation should be discarded because they become dangerous. (Related: Microwave ovens ‘fluke’ your heart while they ‘nuke’ your food – alarming studies reveal microwave frequency radiation can affect heart and blood.)
And studies have found that being exposed to radiation by standing within three feet of a microwave oven can cause blood sugar spikes, heart palpitations, electrohypersensitivity and other problems.
Learn more about the dangers of microwaves and other sources of radiation at Radiation.news.
Sources for this article include:
(Natural News) Blueberries are miraculous natural medicine. If they were prescription medications, they would be called a “miracle” health breakthrough and an unprecedented milestone in medical science. Yet you can get them without a prescription, without a visit to the doctor and without “permission” from your health insurance provider.
And unlike toxic prescription medications, blueberries are incredibly delicious. Just be sure to buy organic, since you don’t want to poison your body with toxic pesticides used on non-organic blueberries. (Read Blueberries.news for more coverage of the health benefits of this amazing superfruit…)
As I explain in the studio video below, blueberries provide astonishing health benefits that no drug can match. These benefits include:
Watch my full news video for more details:
Each year, the release of the Environmental Working Group’s ‘Clean Fifteen’ and ‘Dirty Dozen’ lists inspire countless health conscious shoppers looking for the best deals on produce as free from toxic pesticides as possible.
This year’s list followed a similar pattern, with the exception of two well known crops that contain “less than one percent detectable pesticides,” even in their non-organic iteraitons.
Despite the good news, there’s still a pesticide-related problem that shows few signs of slowing in the United States, especially with Bayer set to take over Monsanto in the coming weeks.
The bad news is that glyphosate and other chemicals are more abundant in our environment than ever before. But the good news is that organic food is making a comeback, and there are plenty of ways to mitigate your exposure to harmful pesticides.
One of them is by using the best quality homemade produce wash for your fruits and vegetables, and according to a study from the University of Massachusetts, there is one clear winner that happens to be cheap, simple and effective.
University Study Reveals: Baking Soda Better Than Chlorine for Washing Vegetables
The study, published in October 2017 in the Journal of Agricultural and Food Chemistry by a team of six researchers, looked at three main possible solutions for cleaning produce: pure water, a solution of bleach containing chlorine, and a solution made of water and baking soda.
Organic Gala apples that were coated with the fungicide thiabendazole, or phosmet, a pesticide, by the scientists for research purposes, were used for the study. They were then washed with one of the three solutions.
“We want(ed) to see whether or not the factory level (of washing) is already effective” for removing the chemicals, lead researcher Dr. Lili He said.
In the end, the winner was clear: baking soda took home the number one spot, because of its ability to make the pesticides degrade faster than the other two solutions.