Ginger Root is Better Than Chemo for Cancer!

October 27th, 2013 by Christina Sarich

Thanks to research from the University of Michigan and nearly three centuries of medicinal use, we can now utilize ginger root to not only kill ovarian cancer cells, but also prostate cancer cells with zero toxicity.

Truly among the great medicines of the world, ginger has long been used to treat inflammation and nausea, but the results presented in a session at the American Association for Cancer Research show that in every single instance where ginger powder was used to treat cancer cells, they all died as a result of being exposed to the compound. In medical lingo this is called apoptosis (cancer cell suicide.) When ginger is present, the cells even attack one another, called autophagy.

While ginger has been deemed a great natural remedy for those who are undergoing chemotherapy, it can also be used in larger quantities to treat cancer of its own accord.

Another study showing ginger’s ability to fight ovarian cancer concludes with:

“Ginger inhibits growth and modulates secretion of angiogenic factors in ovarian cancer cells. The use of dietary agents such as ginger may have potential in the treatment and prevention of ovarian cancer.”

Ginger has also been proven to treat prostate cancer. The British Journal of Nutrition published the results of an American study recently in which ginger extract (zingiber officinale) killed human prostate cancer cells while healthy prostate cells were left alone. Whole ginger extract was revealed to shrink prostate tumor size by a whopping 56%

Further adding to the benefits of ginger, the spice has no toxicity when consumed even in high doses, and does not cause people to endure the very uncomfortable side effects of chemo and radiation treatments. The American Cancer Society admits  that more than 15% of men will be diagnosed with prostate cancer, and more than 20,000 American women will be diagnosed with ovarian cancer this year. Many of these cases can be helped with ginger root.

While Big Pharma would have these men and women endure very invasive treatments, some simple ginger root powder can cause their cancer cells to commit a certain death.

Read more: http://naturalsociety.com/ginger-root-kills-ovarian-prostate-cancer-cells-better-chemo/#ixzz2jFHeu8Ke 

Love & Posterity through Plants

I’m really getting into my groove with nature lately. I can’t stop remarking over beautiful flowers and the changing of the seasons, and anyone who has walked around Portland, L.A. or New York with me recently can attest to the fact that I am constantly stopping to take pictures of it all!

It’s well-known that having plants in your home is as good for your health as your happiness, but up until recently, I’ve mostly bought cut flowers for my desk. I decided I wanted to upgrade and buy some plants to put in my office, but when I walked into my local garden centre, I was completely overwhelmed. I didn’t know what was what, I didn’t know how to take care of anything, and I didn’t know if they would be suitable for a novice gardener like me!

Rather than buy something that I might immediately kill, I decided to come home and do a little research on great, easy-to-care-for plants that thrive indoors (since if you’re anything like me, you live in an apartment with absolutely no outdoor space!). I’ve also chosen to focus on plants which bring good energy into your space. Why not kill two birds with one stone?!

Additionally, to help save you time and grief, I’ve supplied links to the plants on Amazon. I know this might sound bizarre, but I have bought several potted flowers through Amazon with fantastic results… So if you’re nowhere near a garden centre, these links will help you out!

Bamboo
Bamboo is known for attracting joy and wealth. It offers protection and luck, can break hexes and grants wishes! Bamboo is said to help increase mental flexibility, aid in spiritual growth, help people to develop artistic talents, and encourages good health. If you’re depressed, bamboo is a great plant to have in your home, as it can help you to feel less stuck.

P.S. Mystic Medusa wrote about bamboo yesterday!

Buy: This is a pretty and simple arrangement of Dracaena Sanderana. If you’d prefer a spiral display, this one comes in a circular vase, and is very popular (check out those reviews!).

Basil
Basil brings love, passion, wealth, luck and beauty to your home, and we could all use a little of that! If you grow your own basil and use it to flavour your food, it’s said that you’ll awaken passion in anyone who eats it. Ooh la la! Basil is known for being an antidepressant, antiseptic and antibacterial, too.

There is a lot to learn about the magical properties of basil!

Buy: You can get Profuma di Genova basil in a 3” pot. You can also buy organic basil seeds if you’d prefer to do it yourself!

Honeysuckle
Honeysuckle brings money into your home and offers protection. Some people believe that crushing the flowers and placing them next to your forehead can boost psychic powers. The smell of honeysuckle sharpens your intuition, too. In addition to smelling absolutely incredible, honeysuckle also has a delicious edible nectar. When I was about 5 years old, it grew on a trellis up the side of my school. I remember eating it all the time!

If you’re keen to know more, here is some additional info on honeysuckle’s many uses!

Buy: This Hardy Favorite Hall’s Honeysuckle Lonceria Japonica has a super-strong fragrance and is easy to grow. It grows well up a trellis or some other kind of support, so consider growing it up a wall!

Jasmine
Jasmine attracts love and money into your home, and encourages prophetic dreams! Jasmine oil is known for being one of the most powerful aphrodisiacs, so this is a fantastic plant for single babes or anyone wanting to keep the romance alive! Jasmine flowers are often worn by high priestesses. Incredibly, jasmine flowers open at night, which, to my mind, makes them even cooler.

Buy: The Arabian Tea jasmine plant in a 4” pot is very fragrant and easy to grow.

Lemon
As well as being bright and happy, lemons are a fantastic thing to have around the house! They symbolise purification and friendship, and it’s said that if you wear diluted lemon oil during the full moon, it will help you attune with its energies. Plus, how great would it be to have your own lemons for making drinks and salad dressings?!

Apartment Therapy has a cool guide to growing lemon trees indoors. Here are some of the many uses of lemon.

Buy: Meyer lemons are the best kind — they’re delicious, sweet, and easy to grow. Try this Meyer lemon tree in an 8” pot!

Lavender 
Lavender is one of my favourite plants: it smells wonderful and is known for its mood-elevation and calming properties. A dab of lavender oil on your pillow will send you off to sleep in two seconds flat, it brings a sense of inner peace, and it’s great for alleviating headaches. The scent of lavender is said to attract men, and will allegedly help you see ghosts… ! Either way, I think it’s one of the most relaxing scents in existence.

There are a lot of different varieties of lavender with their own pros and cons, so do a little research before you take the plunge. Here are some tips on growing lavender indoors.

Buy: Munstead lavender is ideal for growing indoors. It comes in a 3” pot, smells great, and grows quickly. You can also sow your own seeds if that’s more your speed!

Miniature roses
Roses are said to have the highest vibration of all living things. Not too shabby, huh? They attract love, healing and luck, offer protection and healing, and help with divination of all kinds.

Full-size roses are a little ridiculous to grow inside, but miniature roses are quite hardy and just as beautiful (if not moreso!). It can be tricky to find a miniature rose plant, but I found some on Amazon (and they’re gorgeous!). You can have them inside for a while, but eventually they will need to go outside for more sun. In a very New York twist, I’m going to put mine on the fire escape!

The colour of your rose has a meaning, too. White: Purifying and healing, positive energy. White with red details: Devotion and passion. Peach: Peace, spirituality and friendship. Pink: Romantic love, sweetness, fun and play. Fuchsia: A lust for life, radical self love, deep love and acceptance of your physical body. Lavender: Spirituality. Red: Passionate, deep, true love.

In terms of care, here is the dummies guide and some other tips for making the most of your miniature roses.

Buy: I adore these pink miniature roses in a good-lookin’ pot. I think they’ll do quite nicely!

Orchid
Orchids are one of my favourite flowers, not only because they are beautiful, but also because they are so easy to take care of! Orchids represent love: they attract love, soothe the soul, and deepen friendships. The ancient Greeks associated orchids with fertility and virility, which makes them a great gift for new parents!

Buy: This bubblegum pink Phalaenopsis orchid is so sweet, but if you’d like to buy a few at once, here’s an assortment of 5. (Some anonymous gem bought us 5 Phalaenopsis orchids as a wedding gift, and they are still thriving on our windowsills! They are so hardy and gorgeous.)

Rosemary
Rosemary increases your brain power, can help you get a good night’s rest, and keep you youthful (well, so they say)! This herb attracts love and encourages lust, has properties of protection and purification, helps with healing, and can even be used in exorcisms. (I know, I know, a herb which helps with exorcisms is totally on your shopping list!)

One of the best things about rosemary is that you can snack on it whenever you please! It improves memory and mood, relieves pain and freshens your breath! Again, it’s lovely because — just like basil — you can use it in your cooking. Here are 16 health benefits of rosemary!

Buy: This 17” rosemary topiary is elegant and would look so great in a kitchen.

Sage
Sage is well-known for its qualities of protection. It also represents immortality, longevity, wisdom and the granting of wishes. Of course, if you grow sage, you can make your own smudging sticks... And cook with it, too!

Buy: You can snap up a little 3” pot of sage for under $5. Totally worth it!

Meat Is Getting Worse & Worse

October 22, 2013 by Clare Leschin-Hoar

When it comes to antibiotics overuse in your animal-based protein—ranging from hog production to egg production to dairy and beef—things have gotten worse, and are unlikely to get better any time soon.

Why? Simply put, big business has a lock on policy, according to a notable new study from Johns Hopkins Center for a Livable Future.

In fact, industrial farming and the pharmaceutical industries’ political influence is being felt at every level: “In academic research, agricultural policy development, and government regulation and enforcement,” says the 14-member commission of scientists and ethicists.

The all-star panel includes Marion Nestle, a leading food policy expert and professor at New York University, Bernard Rollin, animal ethicist and professor at Colorado State University, and former U.S. Agriculture Secretary for the Clinton administration,  Dan Glickman.

The 84-page study found that meat production in the U.S. is unsustainable, damaging to the environment, poses a serious and looming threat to public health, and the industry is purposely thwarting laws introduced to bring about change in livestock production.

The report examined the meat production industry since the the landmark 2008 Pew Commission on Industrial Farm Animal Production study, which called on industry to reduce the use of antibiotics in animal production and to address the environmental impacts associated with large-scale production.

Current FDA rules to reduce antibiotic use are ineffective. New laws, like the Preservation of Antibiotics for Medical Treatment Act have languished in Congress.

And the Obama administration “has not engaged on the recommendations outlined in the report in a meaningful way; in fact, regulatory agencies in the administration have acted regressively in their decision-making and policy-setting procedures,” according to the report.

Ouch.

While that may be disheartening news, the commission came forward with 24 recommendations for action that focus on antimicrobial use, the environment, animal welfare, impact on rural communities and improving funding for animal agriculture research.

Surprise: Antibiotics Are Allowed in Organic Apple and Pear Farming

The recommendations include banning the non-therapeutic use of antibiotics in food animal production, phasing out the use of intensive and inhumane production practices, including gestation crates for hogs and battery cages in egg production, and introducing better environmental solutions for dealing with farm waste.

Of those, it’s the ongoing use of antibiotics in animal production and the inability of Congress or FDA to seriously address the issue that the commission says are creating a serious public health risk—a finding that echoes last month’s CDC report warning Americans that we could be heading into a post-antibiotic world.

According to the report, 9.8 billion animals are raised and slaughtered for meat in the U.S. each year. In 2011, nearly 30 million pounds of antibiotics—four times the amount sold to humans—were purchased by meat producers who use the drugs to promote growth and prevent disease from spreading in animals that are raised in operations where they are closely confined. That practice, the study says, has resulted in retail meat that carries antibiotic resistant pathogens.

The most recent example? Antibiotic resistant salmonella found on Foster Farms chicken that’s sickened over 330 people, with a worrisome 40 percent hospitalization rate.

The food industry's reaction to the report was swift.

“The report is wrong in every aspect, and the CLF ignored the extensive steps animal agriculture has taken over the last decade or more to address various industry challenges," said Randy Spronk, president of the National Pork Producers Council.

Antibiotics Creating "Bacterial Monsters"

Some reaction to today's report was better than swift—it was prescient.

A day before the CLF report was released, the Animal Agriculture Alliance, an industry group that represents farmers and ranchers, published their own report: “Advances in Animal Agriculture: What the Center for a Livable Future, Pew Commission and Others Aren’t Telling You About Food Production.”

“Farmers and ranchers have proactively implemented multiple steps to ensure antibiotic use in food-producing animals does not affect human health and to minimize the development of antibiotic resistant bacteria,” says the Alliance report.

But Bob Martin, CLF’s Food System Policy Program director, says that’s disingenuous.

“The meat industry is touting efforts to phase out antibiotics used for growth promotion. But then they say the need to use it for disease prevention. If you look closely, it’s the same practice. They’re just calling it something else,” says Martin.

“By releasing their report before ours was even released speaks more to their fear of things more than any genuine concern about what was in the report,” he adds.

Beat Cancer with 35% Hydrogen Peroxide

October 19, 2013 by S. D. Wells

Cancer is dangerous. Don't flirt with disaster. Don't eat it and don't go near it. Don't drink it. Don't put it on your skin. Yes, this is a warning not to put cancer on or inside your body. Cancer is in GMO pesticide DNA seed designs and the treatments used on vegetables and fruit. Cancer is in sun block lotions full of toxins that hold in your sweat and block out the vitamin D you would normally get from the sun. Cancer is in cosmetics, makeup, soaps, toothpaste and shampoos. Cancer may be lurking in your refrigerator, your pantry and in your medicine cabinet, but it has an archenemy. Cancer has a rival that destroys it like an M-60 leveling a field of enemy soldiers. It's called "hydrogen peroxide," and the "lame-stream," mainstream media will tell you how "dangerous" it is at 35%, but they won't tell you that you can drip a couple drops in a glass of water each day and end cancer. Yes, it's true.

Cancer thrives in an acid-heavy system, where the blood and the organs are flooded with processed salt, sugar, animal fat and artificial food. The heart and brain struggle to filter out the toxins found in most conventional forms of food, like antibiotics, hormones, pesticides, insecticides, herbicides, bleach, ammonia, fluoride, heavy metals and much more. This is why the doctors and oncologists tell chemo patients not to eat alkalizing foods like kale, because it will "interfere with the chemotherapy." God forbid you should try to alkalize all that acid that's killing your GOOD cells. Most cancer patients die as a result of the chemotherapy and radiation damage to their non-cancerous cells. In other words, your good cells that are trying to help your body beat cancer are deprived of oxygen also, leading to new cancers and often death within 5 years. "The most overlooked solution to all manner of illness and disease is perhaps the simplest. All pathogens, viruses, and parasites are anaerobic. They thrive in the absence of oxygen, but cannot survive with an abundance of oxygen. Even cancer cells cannot exist in oxygen. They depend on fermenting glucose to survive and multiply."
(http://www.naturalnews.com)

What should you do, whether you have cancer or not? Alkalize your body, that's what. Now keep in mind, hydrogen peroxide does not rebuild the immune system or repair the cells damaged by toxic chemo; however, there's no better time to welcome that "change of season" for the regeneration of new cells, skin, hair and organ cells than right now. This is preprogrammed in your DNA. Men and women have the same schedule:

120 Days - NEW Red Blood Cells
90 Days - NEW Skeleton
60 Days - NEW Brain Cells, Tissue
49 Days - NEW Bladder
45 Days - NEW Liver, NEW DNA Cell Material
30 Days - NEW Hair, NEW Skin
5 Days - NEW Stomach Lining

Getting enough hydrogen peroxide inside the cancer cells is key
It has been clinically demonstrated that the spread or metastatis of cancer is "inversely proportional to the amount of oxygen around the cancer cells." That means that the more oxygen, the slower the cancer spreads. Conversely, the less oxygen, the faster the cancer spreads. If cancer cells get enough oxygen, they will die! Hydrogen peroxide kills cancer cells, because cancer cells do not have the mechanism to break down the hydrogen peroxide and stop it from doing its work.

The key to curing cancer with hydrogen peroxide is getting ENOUGH hydrogen peroxide INSIDE the cancer cells. There is a scientific description of this: Proteolytic enzymes, also called pancreatic enzymes, literally cut apart the thick protein coating that covers cancer cells, so the immune system can recognize the cells as cancerous. Well, you don't have to be a scientist to understand that! By cutting apart the protein coating, the hydrogen peroxide then gets inside the cancer cells. You won't hear about that on any CNN "cancer special" or on "Dr. Oz."

Science has known this for 50 years
Nobel prize winner Dr. Otto Warburg demonstrated OVER 50 YEARS AGO the basic difference between normal cells and cancer cells. Both derive energy from glucose, but the normal cell requires oxygen to combine with the glucose, while cancer cells break down glucose without oxygen, yielding only about 1/15 of the energy per glucose molecule that a normal cell produces. This is why cancer cells have such a huge appetite for sugar and why people who are obese get cancer more often. It's called the "biochemical cascade." (http://www.naturalnews.com)

Hydrogen peroxide and several other oxygen therapies are proven to be safe and effective. Pay attention to what you buy though, because 35% food grade hydrogen peroxide is the only grade recommended for internal use. Beware of the 3% "Pharmaceutical Grade." This is the grade sold at your local drugstore or supermarket. This product is not recommended for internal use, because it contains an assortment of stabilizers which shouldn't be ingested. Home use advice: Some individuals add a cup of 35% food grade hydrogen peroxide to a bathtub of warm water and soak for 20 to 30 minutes. The hydrogen peroxide is absorbed through the skin, which is your largest organ. Others drink a glass of water with several drops of food or reagent grade hydrogen peroxide. Also look into digestive enzymes. Researchers have noted for years a correspondence between low levels of enzymes and cancer; in fact, enzyme therapy has been used with good results against cancers in Europe and by some doctors in the United States.

Learn more: http://www.naturalnews.com/042577_cancer_treatment_hydrogen_peroxide_alternative_medicine.html#ixzz2jEs8Zfyh

Meat Consumption & Cancer Risk

The World Health Organization has determined that dietary factors account for at least 30 percent of all cancers in Western countries and up to 20 percent in developing countries. When cancer researchers started to search for links between diet and cancer, one of the most noticeable findings was that people who avoided meat were much less likely to develop the disease. Large studies in England and Germany showed that vegetarians were about 40 percent less likely to develop cancer compared to meat eaters.1-3 In the United States, researchers studied Seventh-day Adventists, a religious group that is remarkable because, although nearly all members avoid tobacco and alcohol and follow generally healthful lifestyles, about half of the Adventist population is vegetarian, while the other half consumes modest amounts of meat. This fact allowed scientists to separate the effects of eating meat from other factors. Overall, these studies showed significant reductions in cancer risk among those who avoided meat.4 In contrast, Harvard studies showed that daily meat eaters have approximately three times the colon cancer risk, compared to those who rarely eat meat.

A number of hypotheses have been advanced to explain the connection between meat consumption and cancer risk. First, meat is devoid of fiber and other nutrients that have a protective effect. Meat also contains animal protein, saturated fat, and, in some cases, carcinogenic compounds such as heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH) formed during the processing or cooking of meat. HCAs, formed as meat is cooked at high temperatures, and PAHs, formed during the burning of organic substances, are believed to increase cancer risk. In addition, the high fat content of meat and other animal products increases hormone production, thus increasing the risk of hormone-related cancers such as breast and prostate cancer.

In 2007, the American Institute for Cancer Research (AICR) published their second review of the major studies on food, nutrition, and cancer prevention. For cancers of the oesophagus, lung, pancreas, stomach, collorectum, endometrium, and prostate, it was determined that red meat (beef, pork, or lamb) and processed meat consumption possibly increased cancer risk. For colorectal cancer, a review of the literature determined that there is convincing scientific evidence that red meat increased cancer risk and that processed meat, saturated/animal fat, and heavily cooked meat were also convincing of increased risk.5

Carcinogenic Compounds in Cooked Meat
Heterocyclic Amines
HCAs, a family of mutagenic compounds, are produced during the cooking process of many animal products, including chicken, beef, pork, and fish. Even meat that is cooked under normal grilling, frying, or oven-broiling may contain significant quantities of these mutagens.6,7,8 The longer and hotter the meat is cooked, the more these compounds form. In some studies, grilled chicken has formed higher concentrations of these cancer-causing substances than other types of cooked meat.9

The major classes of heterocyclic amines include amino-imidazo-quinolines, or amino-imidazo-quinoxalines (collectively called IQ-type compounds), and amino-imidazo-pyridines such as PhIP. IQ-type compounds and PhIP are formed from creatine or creatinine, specific amino acids, and sugars.10 All meats (including fish) are high in creatine, and HCA formation is greatest when cooking meat at high temperatures, as is most common with grilling or frying. Consumption of well-done meat and PhIP has been associated with increased risk of breast cancer and colon cancer, as discussed in greater detail below. A recent case-control study at the University of Utah that included 952 subjects with rectal cancer and 1205 controls found that men and women with the highest consumption of processed or well-cooked meat had an increased risk of rectal cancer.11

Polycyclic Aromatic Hydrocarbons
Grilling or broiling meat over a direct flame results in fat dropping on the hot fire and the production of polycyclic aromatic hydrocarbon-containing flames. Polycyclic aromatic hydrocarbons (PAHs) adhere to the surface of food, and the more intense the heat, the more PAHs are present.5 They are widely believed to play a significant role in human cancers.12 A fairly consistent association between grilled or broiled, but not fried, meat consumption and stomach cancer implies that dietary exposure to PAHs may play a role in the development of stomach cancer in humans.5

Breast Cancer
Countries with a higher intake of fat, especially fat from animal products, such as meat and dairy products, have a higher incidence of breast cancer.13,14,15 In Japan, for example, the traditional diet is much lower in fat, especially animal fat, than the typical western diet, and breast cancer rates are low. In the late 1940s, when breast cancer was particularly rare in Japan, less than 10 percent of the calories in the Japanese diet came from fat.16 The American diet is centered on animal products, which tend to be high in fat and low in other important nutrients, with 30 to 35 percent of calories coming from fat. When Japanese girls are raised on westernized diets, their rate of breast cancer increases dramatically. Even within Japan, affluent women who eat meat daily have an 8.5 times higher risk of breast cancer than poorer women who rarely or never eat meat.17 One of the proposed reasons is that fatty foods boost the hormones that promote cancer.

According to new findings from the Shanghai Women's Health Study, soy food intake provides protection against premenopausal breast cancer when consumed during adolescence and as an adult. The usual dietary intake of 73,223 Chinese women during adulthood and adolescence was assessed after a mean follow-up of 7.4 years. Those with the highest intake of soy protein or isoflavone versus those with the lowest had about half the risk of premenopausal breast cancer regardless of age at time of consumption. No significant association with soy foods was found for postmenopausal breast cancer.18

The consumption of high-fat foods such as meat, dairy products, fried foods, and even vegetable oils causes a woman’s body to make more estrogens, which encourage cancer cell growth in the breast and other organs that are sensitive to female sex hormones. This suggests that, by avoiding fatty foods throughout life, hormone-related cancer risk decreases. A 2003 study, published in the Journal of the National Cancer Institute, found that when girls ages eight to ten reduced the amount of fat in their diet—even very slightly—their estrogen levels were held at a lower and safer level during the next several years. By increasing vegetables, fruits, grains, and beans, and reducing animal-derived foods, the amount of estradiol (a principal estrogen) in their blood dropped by 30 percent, compared to a group of girls who did not change their diets.19

Harvard researchers recently conducted a prospective analysis of 90,655 premenopausal women, ages 26 to 46, enrolled in the Nurses’ Health Study II and determined that intake of animal fat, especially from red meat and high-fat dairy products, during premenopausal years is associated with an increased risk of breast cancer. Increased risk was not associated with vegetable fats.20

In addition, researchers at the Ontario Cancer Institute conducted a meta-analysis of all the case-control and cohort studies published up to July 2003 that studied dietary fat, fat-containing foods, and breast cancer risk. Case-control and cohort study analyses yielded similar risk results, with a high total fat intake associated with increased breast cancer risk. Significant relative risks for meat and saturated fat intake also emerged, with high meat intake increasing cancer risk by 17 percent and high saturated fat intake increasing cancer risk by 19 percent.21

Several studies show meat intake to be a breast cancer risk factor, even when confounding factors, such as total caloric intake and total fat intake, are controlled.22,23 Part of the reason may be that meat becomes a source of carcinogens and/or mutagens, such as HCAs, that are formed while cooking meat at high temperatures. A review of HCAs showed that certain HCAs are distributed to the mammary gland and that humans can activate HCAs metabolically.24 As a consequence, frequent meat consumption may be a risk factor for breast cancer.22

Colorectal Cancer
As with breast cancer, frequent consumption of meat, particularly red meat, is associated with an increased risk of colon cancer.25,26 Total fat and saturated fat, which tend to be substantially higher in animal products than in plant-derived foods, and refined sugar, all heighten colon cancer risks. At Harvard University, researchers zeroed in on red meat, finding that individuals eating beef, pork, or lamb daily have approximately three times the colon cancer risk, compared to people who generally avoid these products.26,27 A review of 32 case-control and 13 cohort studies concluded that meat consumption is associated with an increase in colorectal cancer risk, with the association being more consistently found with red meat and processed meat.12 And, in the recently published Cancer Prevention Study II, involving 148,610 adults followed since 1982, the group with the highest red meat and processed meat intakes had approximately 30 to 40 percent and 50 percent higher colon cancer risk, respectively, compared to those with lower intakes.28 In this study, high red meat intake was defined as 3 ounces of beef, lamb, or pork for men and 2 ounces for women daily, the amount in a typical hamburger. High processed meat intake (ham, cold cuts, hot dogs, bacon, sausage) was defined as 1 ounce eaten 5 or 6 times a week for men, and 2 or 3 times a week for women—the amount in one slice of ham. In addition, earlier studies have also indicated that those consuming white meat, particularly chicken, have approximately a threefold higher colon cancer risk, compared to vegetarians.29

Secondary bile acids are probably part of the problem. In order to absorb fat, the liver makes bile, which it stores in the gallbladder. After a meal, the gallbladder sends bile acids into the intestine, where they chemically modify the fats eaten so they can be absorbed. Unfortunately, bacteria in the intestine turn these bile acids into cancer-promoting substances called secondary bile acids. Meats not only contain a substantial amount of fat; they also foster the growth of bacteria that cause carcinogenic secondary bile acids to form.

Cooking methods that promote the formation of HCAs are believed to play a significant role in colorectal cancer risk. A case-control study in North Carolina that analyzed meat intake by level of doneness, cooking method, and estimated intake of HCAs in 620 colon cancer patients and 1038 controls, found that not only was red meat intake positively associated with colon cancer risk, but also pan-frying was the riskiest way to prepare meat due to high HCA formation.30 Confirmation of the link between frying and colorectal cancer risk was adduced in the review mentioned above, where high frying temperature was found to increase colon cancer risk almost twofold, and rectal cancer risk by 60 percent.12

Colorectal cancer is steadily becoming more common among young adults, according to an American Cancer Society analysis. Incidence rates among adults ages 20 to 49 increased 1.5 percent per year in men and 1.6 percent per year in women from 1992 to 2005. The increase may be tied to rising rates of obesity, a major risk factor for colorectal cancer. Increased consumption of meat (especially in fast food) over the past three decades could also be a key factor. Previous studies have suggested that diets free of red and processed meats and rich in plant-based foods may significantly reduce colorectal cancer risk.31   

Prostate Cancer
Prostate cancer is one of the leading cancers among men in the U.S., and researchers have explored a number of possible dietary factors contributing to prostate cancer risk. These include dietary fat, saturated fat, dairy products, and meat, as well as dietary factors that may decrease risk, such as the consumption of carotenoids and other antioxidants, fiber, and fruit. As with breast cancer risk, a man’s intake of dietary fat, which is abundant in meat and other animal products, increases testosterone production, which in turn increases prostate cancer risk. One of the largest nested case-control studies, which showed a positive association between prostate cancer incidence and red meat consumption, was done at Harvard University in an analysis of almost 15,000 male physicians in the Physicians’ Health Study.32 Although this study primarily analyzed plasma fatty acids and prostate cancer risk, the authors found that men who consumed red meat at least five times per week had a relative risk of 2.5 for developing prostate cancer compared to men who ate red meat less than once per week. The most comprehensive dietary cohort study on diet and prostate cancer risk reported on nearly 52,000 health professionals in Harvard’s Health Professionals Follow-Up Study, which completed food frequency questionnaires in 1986.33 The report, based on 3 to 4 years of follow-up data, found a statistically significant relationship between higher red meat intake and the risk of prostate cancer, with red meat as the food group with the strongest positive association with advanced prostate cancer. These and other study findings suggest that reducing or eliminating meat from the diet reduces the risk of prostate cancer.34

A new review published in the Journal of Human Nutrition and Dietetics assessed whether certain modifications in diet have a beneficial effect on the prevention of prostate cancer. Results suggest that a diet low in fat, red meat, dairy, and calcium, yet high in fruits and vegetables is beneficial in preventing and treating prostate cancer. Consumption of highly processed or charcoaled meats, dairy products, and fats seemed to be correlated with prostate cancer.35

Other Cancers
Although not as extensively studied as breast, colon, and prostate cancer risk, a number of studies have concluded that meat consumption may play a significant role in kidney and pancreatic cancer risk. Three of eight case-control studies examining the relationship between renal cell carcinoma and meat consumption found a statistically significant increase in risk with a high consumption of meat. In addition, a prospective study in Japan found that people consuming meat daily had higher death rates from kidney cancer than those eating meat less frequently.5

Red meat and high glycemic index foods could be risk factors for kidney cancer, according to a 2009 study in the Journal of the American Dietetic Association.  Researchers studied food questionnaires for 335 people with renal cell carcinoma, the most common form of kidney cancer, and 337 healthy controls. They found that men and women who ate red meat five or more times a week were more than four times as likely to develop the disease, compared to those who consumed red meat less than once a week.  The study also found that white bread, white potatoes, and other high glycemic index foods increased the cancer risk threefold. High glycemic index foods affect insulin-like growth factors, which impact tumor development.36 

Pancreatic cancer is relatively uncommon, yet it is frequently fatal, with fewer than 20 percent of cases surviving for one full year. Daily meat intake has been shown to be associated with increased pancreatic cancer risk in a number of prospective, cohort, and case-control studies.5 Some of these studies have singled out beef and pork consumption and have concluded there is a higher risk for pancreatic cancer with a higher intake of these foods.5

According to a new study, fat from red meat and dairy products is associated with increased risk of pancreatic cancer. As part of the National Institutes of Health-AARP Diet and Health Study, researchers followed and analyzed the diets of more than 525,000 participants to determine whether there is an association between dietary fat and pancreatic cancer. This same study found no association between plant-food fat and pancreatic cancer.37

A recent study in the British Journal of Cancer found that vegetarians are 12 percent less likely to develop cancer than meat-eaters.  After following 61,000 meat-eaters and vegetarians for over 12 years, researchers also discovered that cancers of the blood—such as leukemia, multiple myeloma, and non-Hodgkin lymphoma—were drastically reduced by as much as 45 percent for those following a vegetarian diet.  Although this study points to an overall reduced risk, this may well be an underestimate of the benefit of a vegetarian diet. Previous studies have shown as much as a 40 percent reduced risk for all cancers.38

Conclusion
Two themes consistently emerge from studies of cancer from many sites: vegetables and fruits help to reduce risk, while meat, animal products, and other fatty foods are frequently found to increase risk. Consumption of dietary fat drives production of hormones, which, in turn, promotes growth of cancer cells in hormone-sensitive organs such as the breast and prostate. Meat is devoid of the protective effects of fiber, antioxidants, phytochemicals, and other helpful nutrients, and it contains high concentrations of saturated fat and potentially carcinogenic compounds, which may increase one’s risk of developing many different kinds of cancer.

Vegetarian diets and diets rich in high-fiber plant foods such as whole grains, legumes, vegetables, and fruits offer a measure of protection.5 Fiber greatly speeds the passage of food through the colon, effectively removing carcinogens, and fiber actually changes the type of bacteria that is present in the intestine, so there is reduced production of carcinogenic secondary bile acids. Plant foods are also naturally low in fat and rich in antioxidants and other anti-cancer compounds. Not surprisingly, vegetarians are at the lowest risk for cancer and have a significantly reduced risk compared to meat-eaters.

Breast Cancer Vs. Flax

October 15, 2013 by Michael Greger M.D.

Just a teaspoon of ground flaxseeds a day may help protect against breast cancer.

In 1980 a new compound was discovered in human urine. Researchers called it “compound X.” Originally it was thought to be a new human hormone, but it was soon identified as part of a large group of fiber-associated compounds widely distributed in edible plants known as lignans. Vegetarians have about twice the level of lignans circulating within their bodies given their greater intake of plant foods. Since population studies suggested that high intake of lignans reduces breast cancer risk, perhaps lignans are one of the reasons those eating plant-based diets have lower cancer rates.

Where are lignans found most in the diet? Seeds, whole grains, vegetables, fruits and berries. Since these are all really healthy foods in their own right, maybe lignan intake is just acting as a surrogate marker for whole plant food intake? (Like the fiber story I detail in Fiber vs. Breast Cancer). Well, in a petri dish lignans do directly suppress the proliferation of breast cancer cells but only after the plant lignans are converted into human lignans by the bacteria in our gut. (More detail in Flax and Fecal Flora).

That’s why we want to use antibiotics judiciously. A few days on antibiotics dramatically drops our body’s ability to make these anticancer compounds from the plants that we eat, and it can take weeks for our gut bacteria to recover. That may be why women with urinary tract infections have been found to be at higher risk for breast cancer. Every time they took a course of antibiotics they may have been stymying their good bacteria’s ability to take full advantage of all the plants they were eating.

In my 4-min video Flaxseeds & Breast Cancer Prevention I profile the National Cancer Institute study that provides the strongest evidence to date that there might indeed be something special about this class of phytonutrients for breast cancer prevention. They took a bunch of young women at high risk for breast cancer (meaning they had a suspicious breast biopsy showing either atypical hyperplasia or carcinoma in situ, or already had breast cancer in the other breast) and gave them a teaspoon of ground flaxseeds every day for a year before getting a repeat needle biopsy to see if there was any change.

Yes, there are lignans in sesame seeds, nuts, whole grains, legumes, certain fruits, and veggies, but they’re most concentrated in flax seeds. They could have instead asked women to eat ten cups of strawberries a day for a year to get the equivalent amount, but they’d probably get better compliance with just a teaspoon of flax :)

So what happened by the end of the year? The primary end point was the expression of a proliferation biomarker associated with cancer called ki-67. In 9 of the 45 women it went up, pictured in red in the video, but in the other 80% of the women it went down. And, indeed, on average they found less cellular proliferation in their breast tissue and fewer precancerous changes.

For those that don’t like the taste of flaxseeds, sesame seeds are also high in lignans. Even though flaxseeds have significantly more lignans than sesame, you appear to produce about the same amount of lignans from them. This was, however, comparing them whole. When people are fed whole flaxseeds, some may not be chewed up and can pass right through you. So ground flaxseed may be best overall. As I note in the Flaxseeds For Sensitive Skin video, ground flax stays fresh even at room temperature for at least a month.

Breast Thermography vs. Mammogram

It seems like “thermography vs. mammogram” is all the buzz amongst women age 30 and up, and for good reason – cancer is now the #1 fatal disease, and one in eight women will develop invasive breast cancer.

The medical community strongly recommends mammograms as an “early detection” tool, but in alternative circles it is believed that mammograms can actually contribute to breast cancer and may only be questionably effective in helping to save lives.

Do mammograms increase the risk of breast cancer?
I’m going to step into my science-nerd costume for just a minute here, so bear with me:

Radiation is measured in millisieverts (mSv).  We are naturally exposed to radiation through our environment (called “natural background radiation”), and according to Wikipedia, “The worldwide average natural dose to humans is about 2.4 mSv per year” with the U.S. coming in around 3.1 mSv.

RadiologyInfo.org breaks down the amount of radiation in particular xrays:

A standard chest xray is 0.1 mSv  = 10 days of natural background radiation.
A mammogram is 0.7 mSv = 7 weeks of natural background radiation.
A spinal xray is 1.5 mSv = 6 months of natural background radiation.
An abdominal and pelvic xray is 10-20 mSv = 3-7 years of natural background radiation.
As you can see, a single mammogram is not really an astounding amount of radiation, however, since the National Cancer Institute now recommends that women over 40 receive a mammogram every 1-2 years, over the course of a few decades this exposure certainly adds up.

But how much risk is associated with regular mammograms?  Well, one mammogram carries the same amount of risk as smoking 3 packs of cigarettes. For some this may seem like an acceptable calculated risk each year over the alternative of undetected breast cancer.

As much as I’d prefer to side with my crunchy friends on this one, it’s not completely clear that radiation from mammograms will increase the risk of breast cancer enough to justify avoiding the test – especially when used in conjunction with breast thermography as outlined below.

There is also debate whether or not the extreme compression of breast tissue during a mammogram may lead to the spread of malignant cells due to rupture of associated blood vessels.  I don’t know about you, but I’d like an option that would prevent me from having enough malignant cells in my breast worth spreading – wouldn’t you?

So the next question to tackle…

Do mammograms really provide sufficient early detection of breast cancer?
A mammogram is a high powered x-ray that looks for anatomical changes in breast tissue such as lumps or masses. Thermography is infared photography detects physiological differences – namely increased heat and blood flow – relative to surrounding tissue.

According to Sandra Fields, a nurse midwife and thermography proponent who writes for the renowned herbalist, Susun Weed:

By the time a tumor reaches the size of a pin head (approximately two years into its growth) it can no longer be sustained by the normal blood supply and so it develops its own. The development of that blood supply is called angiogenesis. Thermography is the only technology in place that can detect angiogenesis.

Mammogram is not early detection. A cancerous tumor has been growing eight to ten years before it is big enough and dense enough to be detected by mammography. That is why the treatment at that stage is so drastic – removal of breast, underlying muscle, lymph nodes, chemotherapy, radiation therapy and hormonal therapy. (my emphases in bold)

Following early detection with thermography, the appropriate treatment is usually diet and lifestyle modifications as opposed to the invasive treatment at later detection.

In June of 2011, the FDA released a press announcement stating that breast thermography is not a substitute for mammography.

The International Academy of Clinical Thermology (IACT) agrees with the FDA, explaining that thermography is actually a different type of diagnostic tool altogether, providing earlier detection of abnormal cell activity for more proactive preventative care. When added to a woman’s regular breast health checkups (manual exams and mammograms), there is a 61% increased survival rate. (source)

Fields sums it up well:

Mammogram should be placed in it’s proper heirarchy.

[After manual exams,] first thermography, if suspicious, then sonography [ultrasound], if suspicious, then mammogram to pinpoint the exact location of an existing tumor for biopsy.

7 additional facts about thermography vs. mammograms:
Breast thermography has been FDA approved as an adjunct diagnostic tool to mammograms since 1982.
There have been 800 peer-reviewed breast thermography studies in which over a quarter million women have participated in large-scale studies over 12 years. These studies show thermography to be 90% accurate.
Mammograms in pre-menopausal women can be up to 89% inaccurate, leading to unnecessary procedures, as well as emotional and physical trauma.
Many false negatives occur with mammograms since tumors are frequently located in the upper outer aspects of the breasts where the scans do not reach.
In Europe, Canada, & Australia healthy breasts are routinely screened with thermography and mammograms are used as a second line of diagnosis.
For earliest detection and prevention, it is recommended that women receive baseline breast thermography at age 20, every three years between ages 20-30, and annually from age 30.
Starting breast thermography at any age gives you the safest and earliest detection possible.
What you do think?

Thermography?  Mammograms?  Or both?

Read more: http://holisticsquid.com/breast-thermography-vs-mammogram/#ixzz2jEpEgalq

Belly Fat Impairs Memory!

October 16th, 2013 By Christopher Wanjek

Your liver could be "eating" your brain, new research suggests.

People with extra abdominal fat are three times more likely than lean individuals to develop memory loss and dementia later in life, and now scientists say they may know why.

It seems that the liver and the hippocampus (the memory center in the brain), share a craving for a certain protein called PPARalpha. The liver uses PPARalpha to burn belly fat; the hippocampus uses PPARalpha to process memory.

In people with a large amount of belly fat, the liver needs to work overtime to metabolize the fat, and uses up all the PPARalpha — first depleting local stores and then raiding the rest of the body, including the brain, according to the new study. [10 Things You Didn't Know About the Brain]

The process essentially starves the hippocampus of PPARalpha, thus hindering memory and learning, researchers at Rush University Medical Center in Chicago wrote in the study, published in the current edition of the journal Cell Reports.

Other news reports were incorrect in stating that the researchers established that obese individuals were 3.6 times more likely than lean individuals to develop dementia. That finding dates back to a 2008 study by researchers at the Kaiser Permanente Division of Research in Oakland, Calif.

In another study, described in a 2010 article in the Annals of Neurology, researchers at Boston University School of Medicine found that the greater the amount of belly fat, the greater the brain shrinkage in old age.

The surprising discovery in the new study is that the hippocampus uses PPARalpha to process memory and learning, and that this is a possible reason for the connection between belly fat and dementia and/or memory loss.

Rush University researchers, led by neurological sciences professor Kalipada Pahan, raised mice that were deficient in PPARalpha. Some mice had normal PPARalpha in the liver but depleted PPARalpha in the brain, and had poor memory and learning abilities. Others had normal PPARalpha in the brain but not the liver, and showed normal memory, as expected.

When the researchers injected PPARalpha into the hippocampus of PPARalpha-deficient mice, their learning and memory improved, Pahan said.

"Further research must be conducted to see how we could potentially maintain normal PPARalpha in the [human] brain in order to be resistant to memory loss," Pahan told LiveScience.

PPARalpha thus provides a new avenue to explore in searching for a treatment or cure for Alzheimer's disease, dementia, and related memory-loss and cognition problems, Pahan said.

Losing your belly fat won't hurt, either.

Constipation Linked to Cancer!

October 22nd, 2013

Patients with chronic constipation may be at increased risk of developing colorectal cancer and benign neoplasms, according to study findings unveiled October 22 at the American College of Gastroenterology's (ACG) 77th Annual Scientific meeting in Las Vegas.

The study, "Risk of Developing Colorectal Cancer and Benign Neoplasm in Patients with Chronic Constipation," investigated the prevalence and incidence of colorectal cancer and benign neoplasms in 28,854 patients with chronic constipation (CC) and 86,562 controls without CC that were identified from a large retrospective U.S. claims database (January 1999-September 2011). Patients with at least two diagnoses of constipation were required to be 18 years or older and continuously enrolled in their health plan for at least one year following the study index date, which was the patient's first eligible diagnosis of constipation. Patients with diagnoses of irritable bowel syndrome or diarrhea were excluded.

Researchers found that:
• Both colorectal cancer (CRC) and benign neoplasms are more prevalent in chronic constipation patients compared to a control population free from chronic constipation.
• Among the patients that were not previously diagnosed with CRC or benign neoplasms prior to their index date, and after controlling for potential confounding factors including age, gender, family history of malignancies, and other non-gastrointestinal comorbidities, patients with CC were more at risk to develop CRC or benign neoplasms.
• The risk of developing CRC was 1.78 times higher for chronic constipation (CC) patients and the risk of developing benign neoplasms was 2.70 times higher. After adjusting for potential confounding factors, which are potentially also associated with the CC conditions, the incremental risk of developing CRC and benign neoplasms remained "consistently high."

"This study demonstrates an association, not causation, between chronic constipation and both colorectal cancer and benign neoplasms" said co-investigator Nicholas Talley, M.D., Ph.D., of the University of Newcastle. "The postulated causal link between constipation and increased colorectal cancer risk is that longer transit times increase the duration of contact between the colonic mucosa and concentrated carcinogens in the lumen, such as bile acids or other carcinogens."

"The association between constipation and colorectal cancer deserves further exploration to better understand possible causal elements," said Dr. Talley. "Moreover, a review of the existing literature suggests prospective cohort studies have not identified this association. Thus, the findings may reflect recall bias."

"In this study, patients with chronic constipation were found to be at increased risk of developing colorectal cancer and benign neoplasms, said Dr. Talley. "Although chronic constipation is considered a relatively benign disease, practitioners should be aware of this potential association to monitor and treat accordingly," said Dr. Talley. "We encourage anyone with questions related to their condition to talk to their health care professional so that the specific health needs of each patient can be balanced with the risks and benefits of medications."

He also noted that further research is warranted to evaluate whether patients who have their constipation well controlled are at lower risk of developing CRC and benign neoplasms. "Longitudinal prospective studies to understand the causal relationship between chronic constipation and CRC would advance our understanding of prevention and management of these disorders."
About Chronic Constipation

Constipation, one of the most common gastrointestinal complaints in the United States, occurs when the colon absorbs too much water or if the colon's muscle contractions are slow or sluggish, causing the stool to move through the colon too slowly. As a result, stools can become hard and dry. More than 4 million Americans have frequent constipation, accounting for 2.5 million physician visits a year, according to the National Digestive Diseases Information Clearinghouse (NDDIC).
Chronic constipation is a condition of infrequent bowel movements -- typically fewer than three bowel movements a week -- and difficult passage of stools which does not go away. In some cases, CC may be caused by an underlying medical condition.

About Colorectal Cancer
Colorectal cancer is the third most commonly diagnosed cancer and the second leading cause of cancer death in both men and women in the US, according to the American Cancer Society. It is estimated that there will be 143,460 new cases diagnosed in the United States in 2012 and 51,690 deaths due to this disease. The American College of Gastroenterology's screening guidelines recommend colonoscopy as a "preferred" colorectal cancer prevention strategy beginning at age 50 (age 45 for African Americans.)

Nine Happiness Mistakes You're Probably Making!

October 14th, 2013 by Lindsay Holmes

In her TED talk on the power of vulnerability, University of Houston research professor Brené Brown stated that running away from hard feelings is actually inhibiting our abilities to experience bliss. When we avoid difficult emotions, Brown said, "we numb joy, we numb gratitude [and] we numb happiness." Our natural tendency to avoid pain, in other words, could be the reason why we're not achieving ultimate contentment.

Brown's point poses a significant question: Are some of our coping mechanisms -- even the small, daily habits we form -- inadvertently standing in the way of our own happiness?

While incorporating "happiness" habits may be a manageable way to integrate joy into our lives every day, they could be doing more harm than good when it comes to our overall, longterm satisfaction -- and we may not even realize it. Below, find the nine mistakes you're probably making that are detrimental to your overall happiness.

You’re placing too much emphasis on fulfillment.
Concentrating too much on achieving happiness may actually be making you more unhappy. According to research conducted at the University of Denver, the pursuit of happiness can actually make you feel more removed. The study found that those who put a higher pressure on themselves to be happy felt more lonely on a daily basis than those who did not. Personal pressure -- for any reason -- is enough to cause stress and ultimately affect overall happiness and health.

You’re keeping it all in.
While focusing on the bright side is critical to your well-being, the pitfalls of life are inevitable -- and even though you should continue to keep an optimistic disposition, keeping it all together during trying times can hurt you. Crying is the body’s emotional response to outside triggers, good or bad. By suppressing it, you may be jeopardizing your mental and physical health, both of which are crucial to happiness.

You’re sharing too much.
Christopher McCandless once said that “happiness is only real when shared,” but with the new digital age, that may not always be the case. Oversharing -- even if it’s a happy update -- on Facebook can cause strife in romantic relationships, according to research published by the University of Kansas. The line between disclosing things with your partner compared to what you share with the rest of the world is becoming more blurred, and sharing too much information can make the details of your life less special to the relationship.

You’re on Facebook (and your smartphone) all the time.
Connecting with others may be a key to happiness, but if it’s over Facebook it’s probably hurting you. A recent University of Michigan study predicts that high engagement on the social network will decline overall well-being and positive state of mind. The research found that the more time participants spent on Facebook, the worse they felt. The users who spent the most time browsing their news feeds also had lower levels of life satisfaction over the course of the study.

Staying constantly connected can also stunt your happiness. Missing out on life’s important moments because you’re trying to capture them isn’t helping you. By not unplugging from your smartphone, you may be creating a dangerous cycle that’s killing your satisfaction and your productivity.

You’re trying to ‘have it all.’
You may think that trying to get it all done -- work, socializing, errands, school plays -- is going to bring ultimate fulfillment, but it’s actually doing the opposite. In fact, trying to “have it all” quickly deteriorates your feelings of happiness -- especially if you’re a woman. Research published in 2011 showed that working women who try to be “supermoms” are at a greater risk for depression due to the mounting pressure they put on themselves. Those who had a more realistic vision of work and home balance were significantly happier. Barnard College president Debora Spar, who is an advocate of not “having it all” but having what matters, summed it up best to a group of students at Columbia University: “You cannot have everything in life, but you can have the things that are important to you.”

You’re not reflecting on the past.
Living in the past isn’t the key to optimal happiness, but indulging in the feeling of nostalgia can point you in the right direction. In a 2012 study on nostalgia and emotion, participants reported a higher sense of physiological comfort when they wistfully looked back on the past. This affection for heartwarming memories helps people relate their past experiences to the present in order to create a greater sense of meaning. Nostalgia also creates a physical feeling of warmth, making you happier.

You’re not moving.
It’s no secret that a healthy lifestyle -- physically and mentally -- is a big element of happiness. However, many of us don’t practice it. Something as simple as a walk can be an easy solution, and it’s beneficial in multiple ways. Walking can help you become more mindful, increase your creativity and expose you to some essential vitamins. Just by moving your feet, you’ll release endorphins and experience instant happiness.

You’re resisting change.
Let’s say your career and your personal circumstances are just the way you want them. Your life is feeling pretty perfect, and you want it to stay that way -- but holding back can result in unhappiness. According to a study on the psychology of choices, the human brain naturally tries to avoid loss -- but that resistance can cause a lot of stress. Just because you’re satisfied with how life is right now, doesn’t mean you should be resistant to change. Whether it’s fear of the unknown or fear of losing what you currently have, the pressure to hold on to the present can ultimately harm your future life satisfaction.

You’re not being mindful.
There has been an extensive amount of research linking meditation and happiness -- and for a good reason. Setting aside time for mindfulness can increase your feelings of positivity and make you smarter, according to researchers at UCLA. The practice of meditation can physically re-wire the brain, resulting in higher emotional intelligence and creating the ability for you to retain information faster. Practicing mindfulness meditation allows your body to relax, cultivates an attitude of gratitude and lowers your stress levels -- all vital in maintaining overall happiness.

Cancer Causing Chemicals in your Soaps & Shampoos!?

Tuesday, October 08, 2013 by: Jonathan Benson

If you use store-bought, conventionally-formulated shampoos, conditioners, body washes and other similar personal care products on a regular basis, you could be exposing yourself to high doses of a cancer-causing chemical that few people are even aware exists. The Center for Environmental Health (CEH) recently published the findings of an independent study it conducted which found that 98 tested shampoos, soaps and other personal care products contained high levels of cocamide diethanolamine (cocamide DEA), a hidden foaming and thickening agent that is a known carcinogen.

Most NaturalNews readers are probably already familiar with some of the other more well-known chemical culprits found in personal care products, which include things like petroleum-based parabens or sodium lauryl sulfate, for instance. Many companies have already voluntarily phased these and other "big name" chemicals out of their products to meet growing demand for clean, toxin-free products. But there are still a number of other harmful chemicals out there like cocamide DEA that continue to be used in prominent personal care product brands, including some that are marketed as "natural" and organic.

Perhaps not surprisingly, several large corporate brands, including Colgate Palmolive and Paul Mitchell, were identified in the study as manufacturing products that contain cocamide DEA. Other brands that might come as more of a surprise include a lemon-scented kitchen hand wash sold by Trader Joe's and a ginger shampoo made by a company known as "Organix." Other implicated brands include American Crew, Palmolive, Equate (Walmart), At One With Nature, Simple Pleasures and Moroccanoil.

A full list of all tested products can be found at the following link:
http://ecowatch.com/2013/cancer-causing-chemical-in-shampoos/

Companies still selling products with cocamide DEA in California are breaking the law

While labeling that indicates the presence of DEA is obviously required on personal care products, labeling that indicates levels of the chemical is not. This is problematic, especially in California where a law passed last year prohibits the chemical from being added to any products sold in the state beginning in June 2013. This ban came after the International Agency for Research on Cancer found that cocamide DEA can cause cancer in mammals.

"Most people believe that products sold in major stores are tested for safety, but consumers need to know that they could be doused with a cancer-causing chemical every time they shower or shampoo," says Michael Green, executive director of CEH, about the new findings. "We expect companies to take swift action to end this unnecessary risk to our children's and families' health."

CEH recently sent letters to the nearly 100 companies it identified as still selling products that contain cocamide DEA, notifying them that their continued use of the chemical is a violation of California's Proposition 65, which pertains to cancer-causing chemicals. CEH has also reportedly filed lawsuits against Walgreens, Lake Consumer Products, Vogue International and Ultimark Products due to the presence of cocamide DEA in their products, with eventual plans to file lawsuits against the other 94 involved companies in the coming weeks and months.

"I don't think anybody wants to add one more thing to the list of cancer-causing chemicals that we're exposed to," says Caroline Cox, research director at CEH, as quoted by the San Francisco Gate. "There's lots of ways to make shampoo without it. This is one we don't really need."

Learn more: http://www.naturalnews.com/042390_cancer-causing_chemicals_shampoos_personal_care_products.html#ixzz2jElxRSYZ

Four Superfoods as Flu Season Armor!

Tuesday, October 08, 2013 by: J. D. Heyes

Another cold and flu season is upon us and you're probably contemplating whether or not to get that flu shot. Whether your do or not, you should know that there are a couple of "superfoods" you could add to your diet that will substantially reduce your chances of getting sick this season.

Garlic - it's not just for making your meals taste better. Practicing good habits all year long is, of course, the best thing to do for your health, but this time of year holds special concern because, as our kids go back to school and the weather turns cooler in most of the country, our bodies are more susceptible to disease. "This is an ideal time to commit yourself to practices like yoga, meditation, healthy nutrition, restorative sleep and the use of herbs and supplements," said Karen Koffler, MD, director of Integrative Medicine at Evanston Northwestern Healthcare, near Chicago, according to Natural Life Magazine. These healthy habits can strengthen your immune system and reduce stress.

One of those herbs should be garlic. According to Natural Life, garlic "has been nicknamed 'Russian penicillin,' due to its anti-viral, anti-bacterial, anti-fungal and anti-yeast properties."

"One of the best immune-system helpers is garlic," writes herbalist Susun Weed, adding that experts say "it contains at least 17 different factors that nourish and support powerful immune system functioning."

Obviously cooking with fresh garlic or minced garlic in a jar is one way to boost consumption of this flu fighter, but if you're not a fan you can always revert to enteric-coated garlic tablets as a supplement.

Have some tea. Some green tea. One of the superfoods you should incorporate into your flu-fighting diet is green tea. Prof. Rachel Johnson, Ph.D, M.P.H., R.D., writing for EatingWell.com, says, "My colleague Mingruo Guo, Ph.D., a professor of food science at the University of Vermont and an authority on the immune-boosting potential of foods, always has a pot of green tea brewing. He drinks five to six cups a day, convinced that it has immune-enhancing effects along with other health benefits."

She goes on to mention research which indicates that a certain kind of polyphenols called catechins, which are contained in green tea, may kill influenza viruses.

Citing researchers in Canada and South Korea, Cooking Light magazine noted, "Green tea is a rich source of a type of antioxidant called a catechin, and preliminary research has found that a specific catechin -- epigallocatechin gallate (egcg) -- may give the beverage antigen-fighting abilities."

Have another helping of blueberries. Sweet and delicious, blueberries also have a strong antioxidant effect on the body, which helps to boost the immune system. "Fresh berries are packed with vital nutrients, such as antioxidants, that are important to good health," says berry producer Driscoll's. "Antioxidants are found in foods such as strawberries, blueberries, raspberries and blackberries, and they help to protect our cells from harm caused by free-radicals, or molecules responsible for aging and certain diseases."

A sales pitch? Hardly.

"Based on data from the USDA Human Nutrition Research Center on Aging (Boston, MA), blueberries are among the fruits with the highest antioxidant activity," writes health guru Monique Roy, for Yahoo!. "Using a test called ORAC (Oxygen Radical Absorbance Capacity), researchers have shown that a serving of fresh blueberries provides more antioxidant activity than many other fresh fruits and vegetables."

Get some raw honey - Just don't get stung. What makes raw honey so good for you - and such a powerful flu fighter - is that it's packed with nutrients. Raw honey contains "22 amino acids, 27 minerals, a full-range of vitamins, and 5,000 live enzymes," says Applied Health Journal.

"Focusing on the cold season, studies have shown honey is more effective at treating cough symptoms than OTC cough medications," says the magazine, adding a warning: "Please note that raw honey should not be given to children under one-year-old, due to a possible botulinum toxin, also known as the base for Botox, which can be easily resisted by older children and adults."

Learn more: http://www.naturalnews.com/042389_superfoods_flu_season_immune_boost.html?utm_content=bufferd353a&utm_source=buffer&utm_medium=facebook&utm_campaign=Buffer#ixzz2jEkVdHDn

Bouncing to Feel Better!

October 9th, 2013 by Paul Fassa

Lymph nodes provide antigens for purifying fluids containing anything from allergens to cancer cells. That fluid is called lymph. There is more lymph in your body than blood, but there is no pump for lymph. If lymph doesn’t move out of small lymph nodes through their ducts into the kidneys and liver, it backs up like a clogged sewer line.  So what’s the solution?

Anyone who eats and drinks processed food and sodas or alcohol while leading a sedentary lifestyle even while working is stuck with a compromised immune system from lymph that needs to be drained. The answer is simply to exercise, sweat, and improve your diet.

Simple: Walking
Surprisingly, in this era of hyper-exercising, many health experts are realizing the importance of walking to move that lymph around. This is not leisurely strolling, but brisk walking. Walking should be done outdoors in as natural a setting as possible with trees, grass, and open fresh air.

The walk should take 20 minutes or more, about 4 times each week. Start out as briskly as you can, then move into power walking if possible. Since there are so many lymph nodes in the upper body, armpits, neck and shoulders, arm movement should be more extreme than usual.

This is especially important for women who wear bras and use underarm deodorants containing toxins. Those toxins leech into abundant lymph node areas nearby and just beneath the skin.

Another aspect of walking is that it is a weight bearing activity. Gravity helps move lymph each time one steps briskly with a slight bound to the ground. The sudden stops of each step with your full weight create additional gravitational pulls, which helps pull the lymph downward.

Rebounding Moves Your Lymph
Speaking of gravity, that’s why rebounding on a mini-trampoline, around four feet in diameter, works well for draining lymph. It’s close to the ground, so all you do is step up and bounce up and down for 10 to 15 minutes, indoors or outdoors.

Each time you bounce you increase the gravitational pull on your lymph. You’re getting low level “Gs”or increased gravitational pulls similar to what you feel from sudden changes of vehicular speed or carnival rides. With intense walking or rebounding, the “G’s” are in vertical alignment with your body and its lymph system. Here is one rebounding guide.

Herbs for Purifying Lymph
Herbs such as Cleavers herb and teas can be used to purify the lymph. Cleavers herb in particular is used in many lymph formulas. It can be purchased as an extract or tincture, or as loose herbs to make teas or tinctures. Indigo is another herb suited for detoxifying the lymph system. Some recommend goldenseal and Echinacea as well.

Drinking plenty of purified water is essential with all of these recommendations.

Raw Food Diet to Reverse Diabetes!

Friday, October 11, 2013 by: Antonia


Is it possible to reverse type 1 diabetes (T1D, previously known as insulin-dependent diabetes or IDDM) simply by enjoying a raw food diet? According to Dr. Kirt Tyson, a naturopathic doctor who practices in Arizona, eating a diet that primarily consists of raw foods can dramatically reduce blood sugar levels in type 1 diabetics, perhaps even stopping their insulin dependency.

How one doctor stopped his insulin dependence

Dr. Tyson speaks from experience. A former self-proclaimed fast food junkie and a type 1 diabetic himself, he now believes in the amazing power of eating raw.

During an interview with Robyn Openshaw, also known as Green Smoothie Girl and author of "12 Steps to Whole Foods," he revealed that, prior to starting a raw food diet, his blood sugar level was extremely high (diabetic ketoacidosis) at around 300 mg/dL. Anything above 240 mg/dL is cause for concern.

However, within 2-3 weeks of eating raw foods - nuts, seeds and vegetables with no dairy, meat or fruits - he checked his blood sugar again. The unbelievable result? His blood sugar level dropped to an acceptable, safe range: 76 mg/dL. Today, he says he only needs insulin if he becomes sick (which causes blood sugar levels to rise).

Raw foods: what's best for diabetics?

The American Diabetes Association's website lists top super foods for diabetics. Among them are nuts and seeds such as walnuts and flax, as well as vegetables - the darker and leafier, the better. These suggestions align with the raw food diet lifestyle that worked for Dr. Tyson.

Other diabetics following a raw food diet often share their food suggestions in forums. Some of their preferences include:

- Chia Seeds
- Hemp Seeds
- Almonds
- Pecans
- Fenugreek leaves
- Dandelion leaves

According to the World Health Organization, approximately 20 million people worldwide have T1D.

Learn more: http://www.naturalnews.com/042441_type_1_diabetes_raw_food_diet_natural_treatment.html#ixzz2jEic03wB