Fukushima News: It Is Getting Worse

Fukushima News:  Fukushima Is Getting Worse

Fukushima

 

Fukushima is getting more out of hand and at the rate they are going–Japan, TEPCO and indirectly GE (who built the plant and is apparently consulting on the disaster)–they are going to significantly damage the food supply, the health of citizens, not just in Japan but all of North America.

I’d trust the Keystone Cops more with handling the Fukushima disaster more than the current corporations and governments.

Clearly from Alaska, Canada, the West Coast and down the west coast of Mexico will be severely damaged.

The dumping of seawater on the reactors only served to corrode the structures with the remaining fuel rods. Now, according to some scientists, the radiation is in the ground and going down towards the groundwater.

So while the Japanese Government/TEPCO start the building of an “Ice Wall”, TEPCO has been dumping and continues to dump hundreds of tons of radioactive water directly into the Pacific Ocean.

Does one have to be a scientist to have enough common sense that this ongoing nuclear radioactive waste dumping is going to eventually go around the world through weather and water currents?

One independent scientist, radiation expert, Leuren Moret, is even saying that Hawaii and the Pacific Islands are now unsafe for human habitat and swimming in the Pacific Ocean.

Whether she is wrong or right, considering the tract record of Japan and TEPCO with Fukushima, do you just really want to do nothing and watch from the sidelines? Or do you think that you should be investigating how to detox your body? Or how to boost your immune system? Or how to reduce the production of free radical production within your body? What about how to filter your water should Fukushima contaminate our groundwater, whether from its direct dumping or the radiation being brought to the use through rain, snow and weather patterns?

Feel free to share your thoughts.

 

 

Dr. William Davis: The Modern Wheat Is the Perfect Chronic Poison

Dr. William Davis: The Modern Wheat Is the Perfect Chronic Poison

Look at this short video interview of Dr. William Davis about modern wheat.  He says it is actually more toxic to you than GMOs.  If that is true, things are really, really bad.

I’ve been avoiding wheat for a long time.  No crackers, bread, rolls, croutons, etc.  I try hard to buy gluten free foods.  The only time I get wheat is when I eat out a hamburger with friends or have an occasional piece of cake or brownies.  I guess now I will stop eating those too.

Do you realize that this could stop within one growing season if our food processing companies would demand wheat without gladin?  Why do we support these food processing companies, which apparently care more about their profits than their customers’ health?  Whether we like it or not, our purchases of food (and who we purchase from) either support our health or contribute to our illnesses.

Next time you go to the grocery store, read the labels and think before you purchase.–No Name Attorney

Natasha Longo, 5/22/2013

Modern Wheat Is The ‘Perfect Chronic Poison’ Says Expert

The world’s most popular grain is also the deadliest for the human metabolism. Modern wheat isn’t really wheat at all and is a “perfect, chronic poison,” according to Dr. William Davis, a cardiologist, author and leading expert on wheat.

Approximately 700 million tons of wheat are now cultivated worldwide   making it the second most-produced grain after  maize.  It is grown on   more land area than any other commerical crop and is considered a staple   food for humans.

At some point in our history, this ancient grain  was nutritious in some respects, however modern wheat really isn’t wheat at all.   Once  agribusiness took over to  develop a higher-yielding     crop,   wheat became hybridized to such an extent that it has been completely   transformed from it’s prehistorical genetic configuration. All nutrient   content of modern wheat depreciated more than 30% in its natural   unrefined state compared to its ancestral genetic line. The balance and   ratio that mother nature created for  wheat was also modified and  human   digestion and physiology could simply could not adapt quick enough to   the changes.

Read More…

 

 

 

Imported Foods Alert: Hidden GMOs

Imported Foods Alert:  Hidden GMOs

By NoName Atttorney

If you want to buy non-GMO food products in the US all you have to do is be careful which basic foods–whole, processed or ingredient form–you buy.  The GMO crops in U.S. agriculture are:  soybeans, corn, canola (or rapeseed), sugar beets (sugar), cotton (cottonseed oil), Hawaiian papaya, zucchini and yellow crooknecked squash.  But what about imported foods?  What do you do about them?

Processed food manufacturers just list the ingredients.  It is not the industry practice to tell  you what the country of origin is for each individual ingredient.   The FDA does not require this disclosure.  Moreover, too many processors will say “packed in the U.S.”  This is not the same as “grown in the U.S.”  If that processed food has additives or preservatives, i.e., maltodextrin, even if the individual fruits, vegetables, grains, etc. came from the US that does not mean the additive, a creation, was “grown” in the US.

The percentage of our food supply that is imported is increasing. Some food sources are more likely to be imported than others as this graph from the FDA illustrates with the latest data.

US Food Imports

Source: FDA

Since 20% of our food is imported, one needs to know which countries grow GMO foods and the type of GMOs grown.  The top 6 countries that grow GM crops are the U.S., Brazil, Argentina, India, Canada and China  They account for approximately  92% of the GM world crops. Common GMO crops grown among the top 6 countries are cotton,  corn, soybean, sugar beets, papaya and canola.  China is unique in growing GMO tomatoes and sweet peppers (as well as Poplar trees).

gmo MAPS WITH CROPS

It is important to know which country your vegetables were grown as well as which nations are growing GMO crops.  Without knowing the country of origin and whether that nation allows GMO crops, and if so, which ones, all our efforts to avoid GMO foods are substantially undercut.

When in doubt as to the country origin of food, only buy organic or non-GMO labeled foods.

Think About Adding Resveratrol To Your Diet

Think About Adding Resveratrol To Your Diet

We need to think about incorporating more resveratrol into our diets and supplement taking. 

If Big Pharma is coming close to purportedly developing a drug to combat aging and help people live to 150 years old using a synthetic form of resveratrol, then don’t you think we need to do our our own research?

You may say well I’ll just wait until they develop the drug.  But is that wise?  Assuming that their synthetic form has no problems, why pay their high drug prices and be dependent on them?  Moreover, don’t you think it would be better to take natural supplements rather than synthetic ones?  After all synthetic drugs carry with them additional side effects, i.e., look at the issues surrounding Premarin.  (This is one of many synthetic drugs.)

I have no interest in living until I am 150 years old.  However, I would like to reduce my inflammation and other chronic conditions.  I don’t want to battle a life threatening illness for years (especially after my 6 year battle with serious life threatening and serious co-morbidity situations.  I just want to be able to live an active, relatively pain free lifestyle and enter eternity during sleep.  What about you?  –No Name Attorney

New drug being developed using compound found in red wine ‘could help humans live until they are 150’

  • Drugs are synthetic versions of resveratrol, found in red wine
  • Research shows drugs which could prevent cancer and diabetes now viable
  • Medication can be taken topically or orally
  • No drugs yet developed to target aging skin

 By Lucy Crossley

PUBLISHED:15:48 EST, 10 March 2013| UPDATED:16:40 EST, 10 March 2013

Breakthrough: The new anti-aging drugs are synthetic versions of resveratrol which is found in red wine

Breakthrough: The new anti-aging drugs are synthetic versions of resveratrol which is found in red wine

Drugs that could combat ageing and help people to live to 150-years-old may be available within five years, following landmark research.

The new drugs are synthetic versions of resveratrol which is found in red wine and is believed to have an anti-ageing effect as it boosts activity of a protein called SIRT1.

Pharmaceutical giant GlaxoSmithKline has been testing the medications on patients suffering with medical conditions including cancer, diabetes and heart disease.

The work proves that a single anti-ageing enzyme in the body can be targeted, with the potential to prevent age-related diseases and extend lifespans.

As each of the 117 drugs tested work on the single enzyme through a common mechanism is means that a whole new class of anti-ageing drugs is now viable, which could ultimately prevent cancer, Alzheimer’s disease and type 2 diabetes.

Genetics professor David Sinclair, based at Harvard University, said: ‘Ultimately, these drugs would treat one disease, but unlike drugs of today, they would prevent 20 others.

‘In effect, they would slow ageing.’

The target enzyme, SIRT1, is switched on naturally by calorie restriction and exercise, but it can also be enhanced through activators.

The most common naturally-occurring activator is resveratrol, which is found in small quantities in red wine, but synthetic activators with much stronger activity are already being developed.

Although research surrounding resveratrol has been going on for a decade, until now the basic science had been contested.

Read More Here…

 

Learn to Read Food Labels

Major food companies import food from China.  Did you know many of the mandarin oranges are grown in China?  Research and you will find many issues with Chinese agricultural practices and government practices that condone or attempt to hide the issues. Dole Mandarin Oranges come from China.  Does that motivate you to go purchase this product?

 

This past weekend I gave a talk (with Q & A’s from the audience–love those! :)) about how to read food labels.  (BTW if your group would like me to speak about this issue, food politics, etc. just send me an email to thrive@northstate.net and we’ll discuss it.)

Unfortunately still too many people do not understand the issues about genetically modified (GMO) or genetically engineered (GE) foods, MSG, “hidden MSG”, aspartame or rbgh and rbst.

Just as important as those issues is the origin of the country where the foods are grown.  Let’s face it, some countries have better agricultural practices than others.  I know that I want to avoid as much as possible all imported foods from China or Southeast Asia.  Beyond their questionable agricultural practices, government corruption and history of contaminated food, I try my best to avoid buying products from China.  Our nation owes them too much money and some day we are going to get a much nastier boomerang than we are currently experiencing from this foreign trade imbalance.

I came across this article that has a basic explanation of the “organic” labeling program with some links for research.  I hope it conveys one reason why reading your food labels are important for your health and your purse!  –No Name Attorney

Organic Labels Come in Different Shapes and Sizes

Organic labels and their cousins abound. Here’s a look at some of the most  important labels consumers will see in grocery stores.

By Brian Clark Howard

Labeling may not seem like a particularly exciting topic, but it is extremely  important to those with nut allergies, diabetics and those busy people  everywhere who rely on labels to know what’s inside the foods they eat. Consider  the heated controversy over whether genetically engineered foods should be  explicitly labeled, or the ongoing fight over country-of-origin seals and how  that relates to recent scares over food imported from China.  When it comes to the much-touted word “organic,” there is much at stake. Not  only is the sector the fastest growing in the food industry, but also advocates  are positioning organics as a great hope in the battle to protect the  environment from the ravages of industrial agriculture and even oil-fueled  climate change. There are perhaps as many detailed definitions of “organic” as  there are farmers, chefs and consumers. But here are some of the most important  labels:

Read more here…

Going Gluten Free

Going Gluten Free

Should you go gluten free?  This is the debate because there is a growing trend of consumers eliminating gluten from their diet.  It’s not just individuals who have Celiac Disease that are trying to eliminate gluten from their diet.  There are many who have a sensitivity to gluten.

I am posting this article from Fox News by Tanya Zuckerbrot below which discusses the current debate.  My question to the dietician is wouldn’t our health be better off without all the bread, pasta, and desserts?  These types of foods tend to also be high in sugar and carbohydrates.  They’re a source of weight gain independent of the bloating issues.

In layman’s language, an analogy of gluten, one could argue, would be food glue or a thickener.  Don’t we need to have our gastrointestinal “plumbing” flushed and flowing?  Do we need to add one more potential inflammatory to our gastrointestinal system?

Remember, our gastrointestinal system houses about 80% of our immune system.

Do your own research about gluten and decide whether you want to try going gluten free to see if you feel better.  Discuss gluten with your physician especially if you are suffering from any chronic conditions to see if gluten could be contributing to your illness.  Ask your physician about whether you should experiment with a gluten free diet.  No Name Atty

Addendum:  Those who have Celiac Disease or desire a more gluten free diet, Thrive does have over 100 certified gluten free foods.

Should you go gluten-free?

By

Published December 02, 2012

FoxNews.com

It’s not often that a serious medical condition sparks a dieting fad. Such is  the case with the gluten-free craze. Sufferers of Celiac Disease, an autoimmune  digestive disease, absolutely must avoid foods containing gluten, but somehow  gluten-free has caught on with non-sufferers who think cutting out gluten will  help them eat better or lose weight. It won’t necessarily do either, yet right  now there are loads of gluten-free products being marketed to the general  population that suggest they can. Even Domino’s Pizza is on the bandwagon with  gluten-free pizza crust, although the company’s website cautions that it is not  recommended for true Celiac suffers!

Perhaps you have been considered going gluten-free?  Before you stop  eating breads, pastas and cereals let’s look at the facts about gluten, Celiac,  gluten intolerance and gluten sensitivity.

Read more:

Learn about Gluten In Food Processing Industry

Learn About Gluten in the Food Processing Industry

I wanted to share this article and its website, www.aboutgrain.com, because it has multiple articles about gluten in the food processing industry.

It’s difficult to know if you are allergic to gluten.  There are medical tests for this however the cost may be outside your budget.  One way to unofficially test is just to go for 60 or 90 days without any gluten in your diet. 

I know its a challenge but it can be done.  Treat it as if it was your latest “diet plan”.  It costs no extra money through wise shopping.  It does cost you extra time in reading and researching the meaning of the information contained in the food labels and packaging.

If your abdomen size decreases, you feel better, don’t experience any of the possible symptoms that gluten can cause,  then pay attention to it.  Your body is trying to send you a message!  The odds are that you have a gluten intolerance or you’re allergic.  Discuss your findings with your physician and see if he notices a difference upon physical examination.  Who knows maybe you can stop taking your over the counter or prescription medication for your gastrointestinal issues.  Your physician will know whether that’s one less medical bill for you  Would not that be a blessing?   No Name Atty

Addendum:  Thrive does have a large certified gluten free line of foods.  Check and see if through buying the packages or individuals cans, you can not only add variety to you gluten free diet but save money.

What Is Gluten And Why Is It Used So Extensively In The Food Industry?

November 15, 2012 3:05 am0 CommentsViews: 4
What Is Gluten And Why Is It Used So Extensively In The Food Industry?

Those that have been diagnosed with celiac disease or other forms of gluten intolerance sometimes may have a hard time finding foods that are free of gluten. It’s not that there aren’t any options, but the problem is that even foods where gluten should naturally be absent still use it somewhere in the food processing environment.

To understand what is gluten and why it makes it into so many different foods, we have to take a look at what it is, what makes it so desirable in the food industry and what are the different stages of gluten usage – from main ingredient to a substance that is nothing more than a contaminant.

READ MORE…