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Recipe for Radiation

 

Cysteine Containing Foods

 

Iodine Containing Foods

 

Dramatic synergism between excess soybean intake and iodine deficiency

 

Eliminate the Microwave Completely

 

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Recipe for Radiation

 

Cysteine Containing Foods

Dairy Products:    Most Dairy Products contain Cysteine.                            

Eggs               Yolks                        

Meats:          Most Meats contain Cysteine.                                   

Nuts:             Most Nuts contain Cysteine.                          

Seeds:           Most Seeds contain Cysteine.                        

Vegetables:            Garlic-Onions –Broccoli-Brussels Sprouts

 

Iodine Containing Foods-

Dairy Foods:Cheddar Cheese 50-Milk       

Butter 35                

Eggs: Chicken Eggs 53              

Fruit:  Pineapple                         

Fungi: Mushrooms                                

Herbs:-Ginsengs – “True”-Black Walnut-Eyebright                           

Mineral Foods: Table Salt 40-Sea Salt 4

Table Salt – Iodized: 7,600                 

Nuts: Peanuts                              

Seafood: Haddock -120  Herring 24—Whiting 65-361-Cod 100

Sea Vegetables:-Kelp 535–Bladderwrack           

Vegetables: Onions—Spinach—Tomato–Carrot           

Watercress –Tomato—Radish—Cabbage—Lettuce–Fennel           

Garlic

 

ðððThe dairy products and the other foods containing iodine will be contingent to the soil and how much is in it—to insure adequate amount in diet use sea weed and increase sea weed in gardens or just add iodine to it

 

ðð Keep to the mustard family to once a week not everyday or this to will suppress the thyroid since they can be goitrgenic—broccoli-radish-cauliflower-brussels sprouts–

 

The need for Iodine and Glutathione and Vitamin E and C and Selenium are crucial as well as baking soda so here are some things you may want to incorporate to assist your immune system and systemically strengthen the body during exposure

 

A)Iceland Moss –Irish Moss and Hyssop –equal parts and make into a tea—thes can reduce radiation exposure and support respiratory system

As well utilize  Vitamin A and Vitamin C and NAC or MSM or Methionine or Cysteine or Garlic ( fresh or fermented ) this will increase fortification and protection against chromosomal damage and genetic as well

 

  1. B)Garlic and Sea weed cream—take the tincture or extract of Garlic and add to the cream—powder down the sea weed til fine then add 1 tsp of the sea weed ( any will do )  add Vitamin A and Cq 10 1-3 capsules of each ( irregardless the strength of each ) blend or whip til all things are fused and your liquid thickens and is a cream–Use this on spreads on potatoes—in soups or broths

 

  1. C)Take lugols iodine solution and add 2 drops to beet juice ( preferably fresh made ) and add 2-3 grams of vitamin C and 4 drops of lugols blend and use 1 oz increments

 

D ) Make an Aerosol By adding 4-8drops in a 2 oz container then adding Alcohol ( vodka-gin-grappa-tequila) make sure they are clear percuss the mixing at the least 30 times the apply the spray as needed

 

  1. E)Watercress-dandelion- parsley juice you make through a blenderblend 1 part dandelion 2 parts parsley 1 part watercress ( you can modify as you like by adding or taking away but remember that the watercress is what firther protects the system form radiation

 

F )Make topical Cream or Lotion By adding 2 grams of MSM ( dissolved in water ) add this to sea weed extract—1 -4 drops of lugols iodine—essential oils of choice 16 drops—hot beeswax and fat mixture ¾ cup—1/8 cup of water-citric acid—nd xanthium gum—what you will do is fuse the beeswax with the oil ( make it as thick or loose as you like by adding more wax or less ) then when it is melting drop eight drops of any essential oil into this

In the blender you will add water the iodine and the xanthium with the citric acid blend all of this and add the other 8 drops ( you can go up if you like this is just a ball park to get you an idea )  when this starts to coagulate then pour in the melted oil  and blend it til it all fuses—when it is as smooth as milk pour into a glass jar after stopping blender

 

G ) Get Sea Salt or any Salt of your Choice—Coarse or powdered  1/8 of a cup and add 10 drops of lugols to it and pulverize it til the iodine is saturated in the salt—as well if you add MSM to this the you will get a sulfur that converts to cysteine and will further transport the iodine into the cells

Sprinkle on foods—this to will mitigate potential radiation in the foods

 

H ) When Cooking an egg add one drop to the egg yolk membrane and then lid the egg ( putting a lid on top) to steam the top this will imbed the iodine into the egg and allow for better up take

 

DO NOT USE MICROWAVES AT ALL—and no Soy Products what so ever and eliminate all Flouride

 

 

 

Dramatic synergism between excess soybean intake and iodine deficiency on the development of rat thyroid hyperplasia.

Ikeda T, Nishikawa A, Imazawa T, Kimura S, Hirose M
Division of Pathology, National Institute of Health Sciences,1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.

The effects of defatted soybean and/or iodine-deficient diet feeding were investigated in female F344 rats. Rats were divided into four groups, each consisting of 10 animals, and fed basal AIN-93G diet in which the protein was exchanged for 20% gluten (Group 1), iodine-deficient gluten (Group 2), 20% defatted soybean (Group 3) and iodine-deficient defatted soybean (Group 4). At week 10, relative thyroid gland weights (mg/100 g body wt) were significantly (P < 0.01) higher in Groups 2 (15.5 +/- 1.3) and 4 (81.7 +/- 8.6) than in Group 1 (8.4 +/- 2.0) and pituitary gland weights (mg/100 g body wt) were significantly (P < 0.01) higher in Groups 3 (9.1 +/- 0. 6) and 4 (9.7 +/- 1.5) than in Group 1 (6.5 +/- 1.5). Serum biochemical assays revealed thyroxine to be significantly (P < 0.05) lower in Groups 2 and 4 than in Group 1. On the other hand, serum thyroid-stimulating hormone (TSH) was significantly (P < 0.01) higher in Groups 3 and 4 than in Group 1. This was particularly striking for TSH (ng/ml) at week 10 in Group 4 (126 +/- 11) as compared with Groups 1 (4.36 +/- 0.30), 2 (4.84 +/- 0.80) and 3 (5. 78 +/- 0.80). Histologically, marked diffuse follicular hyperplasia of the thyroid was evident in Group 4 rats. Proliferating cell nuclear antigen labeling indices (%) were significantly higher (P < 0.05) in Groups 2 (4.8 +/- 2.5) and 4 (13.2 +/- 1.1) than in Group 1 (0.4 +/- 0.5). Ultrastructurally, severe disorganization and disarrangement of mitochondria were apparent in thyroid follicular cells of Group 4. In the anterior pituitary, dilated rough surfaced endoplasmic reticulum and increased secretory granules were remarkable in this groupOur results thus strongly suggest that dietary defatted soybean synergistically stimulates the growth of rat thyroid with iodine deficiency, partly through a pituitary-dependent pathway.

 

Eliminate the Microwave Completely

1). Continually eating food processed from a microwave oven  causes long term – permanent – brain damage by “shorting out” electrical impulses in the brain [de-polarizing or   de-magnetizing the brain tissue].

2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food..

3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.


4). 
The effects of microwaved food by-products are residual [long term, permanent] within the human body.

5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America ..

8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

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Show of the Week  April 4 2011

 

Study identifies novel phenolic compound in maple syrup

How to Make Iodine Tincture

How to Make Iodine Crystals From Seven Percent Liquid Iodine

How to Make Iodine Crystals From Potassium Iodide Crystals

Enzyme Activity Against Cancer and other Pathogenic Infections

 

 

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Study identifies novel phenolic compound in maple syrup

A novel phenolic compound, known as quebecol, has been identified from Canadian maple syrup by a group of researchers from the University of Rhode Island. —The study, published in the Journal of Functional Foods, identified the novel compound, which is thought to be a product of the manufacturing process, in addition to 23 naturally derived phenolics belonging to lignan, coumarin, stilbene, and phenolic acid sub-classes in maple syrup. –“Our finding of a non-natural phenolic compound in maple syrup is interesting considering that such molecules may contribute significantly towards the reported biological activities of maple syrup,” said the researchers, led by Navindra Seeram, assistant professor in the Bioactive Botanical Research Laboratory, at the University of Rhode Island, USA. “Given the worldwide popularity and consumption of this natural sweetener, chemical identification of maple syrup constituents is of great scientific interest,” they added.

Naturally healthy?

The authors explained that province of Quebec in Canada “leads the world’s production of maple syrup, a natural sweetener obtained by thermal evaporation of sap collected from maple (Acer) species.” As a natural plant extract, maple syrup has been found to contain many beneficial compounds such as polyphenols, said the authors. “Published studies have shown that maple syrup extracts have antioxidant, antimutagenic, and human cancer cell antiproliferative properties …To this end, our laboratory has embarked on a collaborative project to comprehensively identify the chemical constituents in maple syrup,” explained Seeram and his colleagues.

Study details

“As part of our laboratory’s detailed chemical investigation of Canadian maple syrup, a novel phenolic compound, 2,3,3-tri-(3-methoxy-4-hydroxyphenyl)-1-propanol, assigned the common name of quebecol, was obtained,” explained the researchers. –They said that quebecol was isolated as a pale off white amorphous powder, from a butanol extract of the maple syrup. Upon further inspection, liquid chromatography mass spectral (LC-MS) analyses revealed that quebecol is not originally present in maple sap. “This observation, as well as the lack of a feasible biosynthetic pathway to explain its origin, suggests that quebecol is formed during the processing and/or extraction of maple syrup,” said Seeram and his co-workers. “Unfortunately, we did not obtain sufficient quantity of the pure isolated compound to conduct biological testing in the current study … Thus, further studies to evaluate the levels and presence of this compound in commercial maple products as well as other grades of maple syrup are warranted,” they added. Source: Journal of Functional Foods
Published online ahead of print, doi: 10.1016/j.jff.2011.02.004
“Quebecol, a novel phenolic compound isolated from Canadian maple syrup”
Authors: L. Li, N.P. Seeram

 

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How to Make Iodine Tincture

The safest way to make iodine from a tincture is with kelp. Kelp and other sea vegetables have the highest plant sources of iodine. The George Mateljan Foundation states that kelp has 276.7 percent of the recommended daily value of iodine in 20 grams, or 1/4 cup powdered kelp. Tincturing kelp turns it into an herbal iodine tincture.

Making kelp tincture is relatively easy to do. Make sure the source of kelp is organic and from as unpolluted waters as possible. Traditionally, tincturing is begun on the new moon and harvested on the full moon.

Instructions-things you’ll need:

  • Quart-sized or larger Mason jar with seal and rim
  • 8 oz. to 1 lb. organic kelp powder
  • 1 liter inexpensive 100 proof vodka
  • Adhesive labels
  • Marking pen
  • Calendar
  • Vitamix or blender
  • Spatula
  • Medium-sized glass or porcelain bowl
  • 100 percent cotton dish towel
  • 2 to 4 oz. amber glass bottles with eye droppers
  • Funnel
  1. Start the Tincture

1 Have on hand a clean, quart-sized Mason jar with a tight-fitting lid. A Kerr or Ball canning jar with a seal and rim is best.

2 Pour organic kelp powder from a reputable supplier into the jar. Fill the jar halfway with kelp.

3 Pour inexpensive 100 proof vodka over the kelp powder. Vodka is the menstruum which will pull the essential oils out of the kelp and into the tincture. Pour vodka until there is a two-inch “float'” of vodka above the level of the kelp powder.

4 Observe as the kelp expands. Close the jar, shake it, and allow the kelp to settle. Add more vodka until there is a two-inch “float” again.

5 Repeat Step 4 over the course of an hour. Keep adding vodka until it looks like the kelp will no longer expand.

6 Label the jar “Kelp Tincture” and mark the date you started it. Keep the tincture jar on a countertop or other visible place. Over the next three days, shake the jar every time you pass by it.

  1. Macerating the Herbs

1 Pour the contents of the entire jar into a Vitamix or blender on the third day after the tincture was started. Use a spatula if needed.

2 Give the kelp tincture a good whirl for a few minutes. Pour the kelp back into the jar. Use the spatula to get the kelp off the bottom of the blender.

3 Add more vodka to get the two-inch float above the kelp mash. Screw on the lid. Shake well, and allow the kelp to tincture for a solid two weeks. Shake the jar once a day. Mark a calendar as a reminder.

  1. Harvesting the Tincture

1 Gather together a clean, medium-sized glass or porcelain bowl and a clean, 100 percent cotton dish towel or nut milk bag. Try to avoid metal or plastic bowls, if at all possible. Lay the dish towel open in the bowl.

2 Pour the contents of the jar onto the dish towel in the bowl. Grab the ends of the dish towel, and wring out the tincture into the bowl. Squeeze as hard as you can to get every drop of tincture possible.

3 Discard the kelp in the compost pile.

4 Use a funnel to pour the tincture into amber glass bottles with eye droppers. Close the bottles.

5 Label the bottles “Kelp Tincture,” and mark the date it was bottled.

 

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How to Make Iodine Crystals From Seven Percent Liquid Iodine

By Samuel Sohlden, eHow Contributor Crystal iodine in rock form

Buying iodine crystals in the United States is now regulated by the federal government, according to the National Drug Intelligence Center. This is part of an effort to curb the use of iodine crystals to manufacture methamphetamine. However, this has created a problem for those who participate in what is known as at-home chemistry, which is legal experimentation done by chemists. Iodine crystals have several legal uses, such as staining, disinfecting and organic synthesis. Because iodine is sold legally in liquid tinctures, iodine crystals can still be obtained through simple chemistry.

Instructions-things you’ll need:

F     Gloves

F     Goggles

F     Lab coat

F     Paper towels

F     Several bottles of iodine tincture

F     1000 mL glass measure

F     Glass flask

F     Distilled water

F     Glass stirring rod

F     Hydrochloric acid (muriatic acid)

F     hydrogen peroxide

F     Plastic wrap

F     Rubber band

F     Coffee filter or standard laboratory filter paper

F     Rice or silica gel

 

1 Prepare your workspace for the experiment. Before doing anything else, put on your gloves, goggles and lab coat. Make sure there is adequate ventilation, as fumes tend to form. Cover up your workspace with an absorbent material such as paper towels and arrange all of your chemicals and glassware.

2 Measure out 473 mL of liquid Iodine and pour it into your glass flask. Now slowly pour 2 cups of distilled water into the flask slowly, mixing with a glass stirring rod.

3  Measure and pour 30mL of hydrochloric acid into the glass flask and wait 20 minutes.

4  Measure 473 mL  hydrogen peroxide and pour it into the glass flask while stirring. After pouring, cover the flask with plastic wrap and seal with a rubber band. Leave it sealed for 12 hours.

5 Filter the liquid mixture through your filter into a new glass container. Take the filter and wrap it in three coffee filters. Then wrap the coffee filters in paper towel and squeeze as much liquid as possible out of the filters. Now place the coffee filters in a container of rice or silica gel, as this will absorb the remaining moisture.

6  Take the remaining liquid and add another 473 mL of hydrogen peroxide or bleach. Filter this mixture again to retrieve the remaining iodine crystals. Treat and store the iodine as in the previous step. You should now have 40 to 50 grams of dry iodine crystals that are ready to use.

Tips & Warnings

  • Read the procedure all the way through before starting the experiment so that you do not make any mistakes.
  • Follow the procedure slowly and carefully to ensure all steps are followed.
  • Be sure to use common sense when handling hazardous chemicals and take all necessary precautions. If something does go wrong during the experiment you need to be prepared to address the problem immediately.
  • If you ingest any iodine, induce vomiting and call a physician or a poison control center. Amounts as low as 2 to 3 grams can kill an adult.
  • Make sure to have adequate ventilation during the entire experiment and be sure to have paper towels lining anywhere the iodine could end up, as Iodine is a stain

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How to Make Iodine Crystals From Potassium Iodide Crystals

By Allan Robinson, eHow Contributor

Potassium iodide (KI) crystals are a white salt and the most commercially important compound of iodine. Potassium iodide is commonly used as a dietary source of iodine in animal feed and iodized salt. Potassium iodide can eventually oxidize to iodine and may also be used to isolate pure iodine crystals in the laboratory.

Instructions-things you’ll need:

  • Potassium iodide
  • Chemical scale
  • Test tube
  • Distilled water
  • Hydrochloric acid
  • Hydrogen peroxide
  • Filter paper
  • Funnel
  • Vial
  1. Weigh 2g of potassium iodide on the scale and pour it into a test tube. Add             1.5 mL of distilled water to the test tube and dissolve the potassium iodide crystals by swirling the solution.

2  Add 1.5 mL concentrated hydrochloric acid to the test tube and mix by swirling. Add 10 mL of a 3 percent solution of hydrogen peroxide. This will immediately cause the iodine to oxidize and precipitate out of the solution as a solid.

3 Fold a piece of filter paper and place it in a funnel. Pour the solution through the funnel to collect the iodine crystals. Pour distilled water through the filter paper and allow it to drain. Repeat this procedure several times to thoroughly rinse the iodine crystals.

4 Remove the filter paper from the funnel and spread it open on a watch glass. Allow the crystals to dry thoroughly, but don’t leave them exposed to air longer than necessary, as they will eventually sublimate into a gas.

5 Transfer the dry crystals to storage bottle or vial and seal the container. This procedure should produce about 1g of pure iodine crystals

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Enzyme Activity Against Cancer and other Pathogenic Infections

 

THE ROBERT CATHEY RESEARCH SOURCE

 

http://www.europa.com/~rsc

 

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The story of Laetrile has few more dramatic successes than in the case of lung cancer. The case histories of the late Dr. John Richardson in

treating cancer of lung and metastasized cancer to the lung were very

good.  He utilized the metabolic protocol, including pancreatic enzymes,amygdalin, amino acids, high potency vitamins and minerals supplements, high dose retinoic acid (synthetic and emulsified or emulgated vitamin A to avoid the liver), high dose vitamin C, and of course vegetarian diet, high in raw and fresh vegetables and fruits and seeds. No meat, no tobacco, no coffee, no alcohol, not even chocolate…leaches minerals.

 

Dr. Philip Binzel can still be consulted,  who uses basically the same

protocols and whose results in a conservative estimate are 285% better

than standard modalities in terms of life extension in his patients.  The

name of his book, and phone number and that of other metabolic physicians

is appended at the end of this post, along with a partial bibliography.

This paper is otherwise not referrenced.

 

We are preparing a description of an ideal rigorous protocol for

publication on our web site that will be referrenced, but in the mean time

these observations may be of help:

 

One thing certainly stands out: in every case of cancer pancreatic enzymes

are depressed. And as has also been proven true: whenever a deficiency in function in one area is found in an organ, other functions are often deficient as well.  So it is not surprising to find a higher cancer incidence correlation in diabetics than in the rest of the population. —Pancreatic enzymes are essential and central to the normal metabolically mediated control and destruction of the cancer cell.–Research has proven a correlation between chromium deficiency and the decreased effectiveness of insulin as well as the digestive enzymes of the pancreas.  The insulin function is an endocrine function, while the secretion of enzymes are referred to as exocrine functions.  That the functional products are both dependent on the mineral cofactor chromium further clears up yet another aspect of metabolic disorder that attends both diseases: diminished amino-acid metabolism.  Because it has been found that insulin assists in the delivery of amino acids to tissues and into cellular systems. This further explains the decline in the exocrine

function, since the exocrine pancreas can only synthesize the digestive

enzymes when adequate amino acids are delivered. And chromium potentiates

this function of insulin.  Thus the pancreatic deficiency becomes a

vicious circle with very broad consequences. —Various reports are circulating that supplemental insulin dependency can be dramatically reduced by satisfying the body’s demand for chromium. In experimental settings, when chromium is dialyzed out of the blood, it has been found that trypsin is only 5% as effective.  When the chromium is returned, the enzymes regain their degrading power.  These findings were proven in the 1950s in European labs.  It was therefore concluded that chromium is a functional cofactor of trypsin, one of the primary proteases or proteolytic enzyme which is essential for the digestion of proteins..including those in the cancer cell.–Trypsin is merely one member of a group of proteolytic enzymes secreted by the pancreas, and they all play a role in the degradation and destruction of cancer, along with the glycogen-digesting enzyme amylase.  So important is the pre-action of these enzymes towards the resolution of cancer and other disease systems, that the exocrine pancreas can justifiably be termed as the front line in the immune process.  Because not even the phagocytes–or macrophages–can approach the cancer cell until these  work, due to an immune-cell repulsive coating around the cancer cell.  The best absorbed form of chromium is hexavalent chromate, which is metabolized into tri-valent chromium or Glucose Tolerance Factor. Rich sources of biologically active chromium are brewers yeast and black pepper, as well as other readily available foods.  A super chromium

brewer’s yeast is now manufactured for this biologically active metal.

When an enzyme degrades or breaks down a substance, the substrate, it’s

called lysis.  In the early 1900s, Dr.s Mendell and Blood found that

hydrogen cyanide in the presence of proteolytic enzymes extended and accelerated the activity of proteolysis as much as 300% and more.  At that time it was not known that hydrogen cyanide could be delivered in a

metabolically non-toxic fashion from common food sources.  In the 1950s,

Ernst T. Krebs, Jr. positively correlated the intake of nitrilosides

(hydrogen cyanide bearing compounds found in many foods, mostly seeds)

with lower cancer incidence amongst aboriginal populations. Later, Dr.

Harold Manner and even the Memorial Sloan-Kettering proved the

anti-neoplastic action of nitrilosides in rats and mice.  Although the MSK later recanted, the findings of Mendel and Blood alone suffice to show a

functional role for nitrilosides as a cofactor in the proper function of

pancreatic enzymes, just as chromium is.  But later Dr. Manner and other

clinicians proved the effectiveness of amygdalin in human cancer. There

are several papers in the RCRS Cancer index which delineate some of these

historical and clinical facts which go to prove that along with chromium

and other essential cofactors, nitrilosides are functional cofactors as

well.  For this reason the Krebses’ and their associates proposed these

natural accessory food factors as a member of the B vitamins or B-17,

along with B-12, which also carries a nitrile or cyanide as it’s central

molecule.-Thus research has shown that the numerous problems associated with cancer as well as the cancer itself, are symptoms of specific as well as

broad-scaled nutritional deficiencies, which formerly have often been

grouped as merely “paraneoplastic syndromes”, rather than etiologically or

cause-related factors. Without an unifying principle to illuminate the

nature of the deficiencies, the universe of diverse facts surrounding

cancer might easily be trivialized or be inscrutable. Interestingly, many so-called paraneoplastic syndromes relate directly to pancreatic function.  Consider the role of magnesium and it’s deficiency, which researchers around the world recognize as having catastrophic consequences in heart disease:  trypsin is secreted by the pancreas in inactive form.  An enzyme called enterokinase (or enteropeptidase) is required to activate trypsin (trypsinogen) and other enzymes secreted as inactive from the pancreas and referred to as “zymogens“.  It is now

believed that the fall-off in the function of this intestinal activating

enzyme is directly related to magnesium levels, as well as aging.  But

magnesium by itself will activate trypsin, and therefore is an important adjunct not only in the elderly who are the most frequent victims of cancer, but as an important cofactor in clinical intervention in cancerMagnesium is thought to be essential in the activity of at least 70 different life-sustaining enzymes in our bodies, and probably more. — The arrested development of certain white blood cells may be due to a

deficiency of trypsin, which I am told has been shown experimentally to

promote maturation of developmentally-arrested leukocytes.  That the

immune system functions only after the peri-cellular coating is digested away from the cancer membrane is well established; if this leukocyte development function can be fully confirmed, the pancreas must then be termed an immune organ along with bone marrow and the thymus.—Thus the complete metabolic protocol for cancer must always include the pancreatic enzymes, especially amylase, whose role is to shear away the surgery side chains attached to the proteins, and which give the cancer cell it’s strong negative charge that repulses the white blood cells; trypsin, which degrades the proteins along with carboxypeptidase and chymotrypsin; and later ribonuclease which degrades the cancer genome, and lipase and probably all the other enzymes secreted by the pancreas, and

which enter the entero-pancreatic circulation. (In multiple-myeloma,

amylase may not be required, as titers are usually high, while trypsin is

inhibited, thus proving both enzymes are required for successful

resolution). –There is strong empirical evidence that there is an absorption not only of the intrinsic pancreatic enzymes back into the blood and lymph, but also enzymes derived from our foods or supplements, as much as 40% according to Dr.s Lopez, Williams, and Mielhke. –The principal concept is that cancer cells actually elicit pancreatic proteases and amylase by their presence, just as food in the stomach stimulates pancreatic secretion by means not fully understood.  A deficiency in either amylase or the proteases would be disastrous if continued unsatisfied.  The delivery of the essential amino acids, chromium and magnesium (as well as zinc) insure that the pancreas will synthesize these enzymes in sufficient quantity to satisfy both intestinal digestion, and the immuno-enzyme function against the cancer cell or parasites. Supplemental enzymes at least insure that proteins delivered to the stomach and intestines will go towards further synthesis. Supplemental amino-acids are also utilized in the best metabolic clinics.  But as I said, research indicates there is reabsorption of endogenous, and absorption of exogenous enzymes, if not other macromolecules, which will bolster the intrinsic enzymes by way of the entero-pancreatic circulation. In many cases the only possibility of hope is direct injection of amylase and trypsin into the blood stream or lymph channels, as well as directly

into the solid tumor or lesion.  The programs variously used follow

closely the subjective responses, as well as presenting symptoms.  In most

cases daily injections have been well tolerated historically, but some

clinics that utilize parenterally administered enzymes allow a day of

clearance between injections. In lung cancer, the injection of the nitriloside amygdalin is especially potent as it goes directly to the right heart, thence to the lungs and avoids the liver altogether, where the hydrolized molecule may be metabolized into less active form.  Even after metabolization, however, the thiocyanate metabolite will accelerate proteolysis.

 

Fundamentals

 

What is the unifying principle then? Cancer cells are normal cells to the

life cycle, and their principal role is in pregnancy as the origin of the

placenta, amnion and chorion both, wherein they are known as trophoblasts.

Thus they are equipped with several defensive maneuvers to survive in the

autonomous role they play in the fetal nutrition.  They are a potentiality

of the totipotent or “individual” cell, the germ cell, originally

activated by sex steroids.  And after they develop, they also secrete

hormones and steroids for their further development and preservation.  The

mother reacts to this canalized cancer system, or the trophoblasts by

secreting digestive enzymes. The trophoblast must defend itself against these enzymes, and so it secretes inhibitors which deactivate these enzymes.  A similar mechanism is used by pin and round worms like Ascaris, and other parasites.  The chorionic trophoblasts succeed at this inhibition for about 8 weeks, when

there is a sudden fall off in the activity of the invasive and

metastasizing trophoblast (cytotrophoblast).  Why?  At the 8th week, the

fetal pancreas begins to function, and so it contributes proteolytic

enzymes to the degradation of the diffusing hormones or proteins of the

cancer-trophoblast system. Still, it takes a further 28 weeks of

continual, daily enzyme action to fully control and destroy the

trophoblasts. Actually the cancer (trophoblast) cell first becomes transformed by these enzymes into a non-dividing, steroid producing phase, which corresponds to so-called benign, non-proliferating, or non-dividing cancer, or syncytial processes. They still expand slightly by actually fusing with the

contiguous somatic elements or normal cells of the mother’s uterus, which results in multi-nucleated, highly vascularized cellular processes.  If the pancreatic enzymes don’t actually over-balance the output of the enzyme-inhibitors of the trophoblasts, the former cyto-trophoblast can

re-arise, with powers of division and metastasis and then you have a

fulminating chorionepithelioma, the deadliest cancer there is.– Thus the complete degradation of the trophoblasts of pregnancy represents a complete “regression” in cancer.  Every living human being represents a conquering of cancer. And after birth not one such trophoblast is left

alive in the infant’s body.  Trophoblast is the origin of the entire

placenta, but does not become incorporated into the living form.

But various competent cells do exist within us, male and female, that can

evolve into trophoblast and not just germ cells. It invariably begins with

estrogen or an estrogen-like carcinogen. The hybridization of trophoblast

with the tissues of the primary site is what gives the wide variety of

types of cancer. But trophoblast is the constant malignant component, as

is proven by the several proteins expressed by cancer which are shared

only with trophoblast.

 

Inhibitors

 

The commonest enzyme inhibitors might be running out of your tap: heavy metals like copper, mercury and silver.  They are certainly ubiquitous in the industrialized environment.  But even sweet potatoes and soy beans, not properly cooked, can inhibit trypsin.  We aren’t certain, but we believe canola or rape-seed oil, one of the most processed oils on the market, may inhibit trypsin and possibly lipase, tests are under way. Margerine can foul up the works, so butter is preferred. Organic foods are of course best. The organophosphates commonly used in pesticides are amongst the most powerful of the inhibitors, broadly referred to as serpins.—For heavy metals, N-acetylcysteine, EDTA, and other chelators are important clinical innovations for getting them out of the systemIf chelation is resorted to, there must be followed a rigorous repletion program for calcium, chromium, magnesium and zinc especially, as these are essential for enzyme attachment and optimal conformation in degrading the cancer-membrane-substrates.  Orotates are the preferred organic-metals, but for chromium, yeast-GTF, or tri-valent chromium-nicotinate. As mentioned, intestinal parasites like ascaris secrete trypsin inhibitors, and so pains should be taken to follow some anti-parasitical protocols.  Laetrile or amygdalin is believed to be a good parasiticide, vermifuge or anthelminticFicin was shown to dissolve ascaris even when trypsin failed to do so (ficin is derived from fig sap, is used diluted, and is found to some extent in yellow figs).  Papain and bromelain together with fig-factor and nitrilosides are bound to purge many parasites. Vitamin A has been noted to be essential for normal differentiation of epithelium, which by far is the most frequent tissue target for cancer evolution.  Vitamin A deficiency leads to squamous cellular processes, and metaplasia, which is frequently observed to be a precursor in cancer evolution. Beyond that, it has been noted that amongst the side-effects of

retinoids (primarily synthetic retinoids, due to the toxicity of natural

analogs) is a weakening of the lysomal membranes in the cancer cells,

which can lead to autolysis or slow the cancer cell down at least, since

the movement of these internal enzymes to the outside of the cancer cell for destruction of tissues might be more difficult if the membrane is fragile.  Clinical experience shows that as high as 500,000 units of emulsified vitamin A is well tolerated if gradually introduced.

 

The experience with immuno-enzyme therapy and vitamin A is probably the

most well documented in European clinics.  Megadoses of vitamin A were

observed to stimulate the immune response, cellular antibody formation

especially. Some of the side effects of this in conjunction with enzymes

are inflammatory reactions of latent infections, but they normally subside

in 2 or 3 days. That’s it.  As short as can be said without leaving out essential facts. Here is a list of metabolic physicians some of whom satisfy every point of

this outline.  Remember, if a trained physician is a fool to treat

himself….what to say of the untrained?  Get expert help. Expert and

experienced metabolic physicians. Don’t make any mistake.

  

 

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Show of the Week  April 8 2011

 

The Patriots of Canada demand that the above bill is struck down by parliament

 

GM crops may be linked to a dangerous new pathogen

The Food Rights Firestorm Spreads

 

Making a Vitamin

 

Monsanto Being Sued By Organic Farmers

 

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The Patriots of Canada demand that the above bill is struck down by parliament.

We have the right to eat what ever food we wish. So a herb is called a remedy and now you wish to take pharmaceutical dick up your GI and make this herb illegal? This is not the will of the people.–Let look at what the pharmaceutical industry has done for us, shall we. (partial list only; ‘now I am praying for the end of time!’)

1. Made and distributed HIV by vaccination like but not limited to: Hepatitis B, polio and small pox
2. Made DNA chain scission chemicals like but not limited to AZT. These chemicals are called so called pharmaceutical cures to the disease AIDS, primary infection thereof is always by vaccination; but these chain scission chemicals kill the patient. See the Concord Study.
3. Make and distribute by vaccination female pregnancy hormones, shrinking our son’s testicles. World wide sperm count is less than half what it was for my generation.
4. Make and produce toxins put into our vaccinations, thereby causing a huge increase in cancer rates and deaths. Cancer cells are immortal and the inbred monkeys are trying to unlock the keys to eternal life by using Canadians as guinea pigs.
5. Monsanto owned by the Vatican, makes genetically modifies seed that has genes producing pesticides. These genes jump over into our gut DNA when ingested and mutate our DNA, which then starts producing pesticides. This is the disease that causes the symptoms called cancer: toxic injury, the oxygen respiration to our cells drops and then the communication between our cells is screwed up; allowing the T-bacilli to get out of control (our immune system no longer controls the T-bacilli). T-bacilli is the progenitor for all cancers in all humans and mammals.
When T-bacilli is out of control it screws up the pancreas production of enzymes like protease, then our bodies stop being able to metabolize proteins. Note they give AIDS victims protease inhibitors and this causes cancer. The HIV genetically engineered microbe is 50% bovine leukemia RNA and 50% sheep visna RNA and it only attacks the protease sites on T-cells. 50% of Jews and 40% of Anglo Saxons do not have protease sites on their T-cells and therefore this man made microbe is ethnically selective.
5b. Monsanto received a patent in 2009 for aluminum resistant seed and now we find the military and commercial airlines (sold their soul for cheap fuel) spraying aluminum, barium, mould and bacilli in the sky, raining poisons down on our heads and our land. See chem trails on U-tube.
6. The pharmaceutical industry made the SARS microbe which only kills Asians and part Asians. The 50 victims in Toronto where all Asian or part Asian.
7. Mesothelioma blamed on the asbestos industry is really the fault if the pharmaceutical industry. this lung cancer cause is a co-factor (AIDS is caused by a co-factor as well) as the Simeon 40 virus used as a carrier of our vaccinations is the co factor along with asbestos. If one never took a vaccination, one could eat asbestos and never get Mesothelioma.

CWhat has the herbal remedy industry done for us? Cured disease, including cancers (cured the disease that causes the symptoms called cancer). Ayurveda (Indian herbal medicine) and TCM (traditional Chinese medicine) have 5000 years of scientific positivism (scientific inductive knowledge: the unbiased interpretation of empirical evidence) proving the efficacy of these remedies. The pharmaceutical industry cannot compete, so they twist and corrupt the political process using phenomenological knowledge (urban myths here not cognitive reasoning) to get bills like Bill C-51 pasted. This is treason, as it is eugenics against Canadians.

 

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GM crops may be linked to a dangerous new pathogen

In February, FARFA published a letter from Dr. Don Huber, one of the nation’s senior scientists, in which Dr. Huber warned the USDA about a newly discovered organism that has the potential to cause infertility and spontaneous abortion in farm animals, raising significant concerns about human health.  Dr. Don Huber believes the prevalence of the unnamed organism may be related to the nation’s over reliance on the weed killer known as Roundup and/or to something about the genetically modified  (GM) Roundup Ready crops.

Dr. Huber recently wrote a letter to several European officials with more details about the issues, accompanying a copy of his original letter to USDA Secretary Vilsack.  Below is the text of the cover letter.

You can find the full letter, along with the references cited and pictures of the crop disease spread, at:
http://farmandranchfreedom.org/Huber-European-letter

March 25, 2011

Commissioner John Dalli
Commissioner fo Health and Consumer Policy
European Commission
B – 1049 Brussels
Belgium

Dear Commissioner Dalli:
This cover letter is provided to explain the reasoning and concerns that were conveyed in a letter which I sent to Secretary of Agriculture, Thomas Vilsack on January 17, 2011 (Attachment 1).  The letter was not intended for public distribution; however, the letter was ‘leaked’ and subsequently posted on the internet from which it soon became public knowledge world-wide.  Once it was widely distributed, I gave permission for subsequent postings in order to keep it consistent.  My busy meeting and travel schedule has delayed getting further information on this matter out publicly to the many individuals who have requested it. The scientific data on this newly recognized organism is being prepared for formal publication.

I wrote the letter to Secretary Vilsack for a very simple reason: we are experiencing a large number of problems in production agriculture in the U.S. that appear to be intensified and sometimes directly related to genetically engineered (GMO) crops, and/or the products they were engineered to tolerate – especially those related to glyphosate (the active chemical in Roundup® herbicide and generic versions of this herbicide).  We have witnessed a deterioration in the plant health of corn, soybean, wheat and other crops recently with unexplained epidemics of sudden death syndrome of soybean (SDS), Goss’ wilt of corn, and take-all of small grain crops the last two years.  At the same time, there has been an increasing frequency of previously unexplained animal (cattle, pig, horse, poultry) infertility and spontaneous abortionsThese situations are threatening the economic viability of both crop and animal producers.—Incidence of high infertility and spontaneous abortions in the various animal species is becoming more common.  Often, all previously known causes of these conditions can be ruled out as factors for these particular farm operations (Attachment 2). Detailed examination for the newly recognized organism has shown its presence in all of the cases examined to date.  Koch’s postulates have been completed for animals to verify the cause/effect relationship with this newly culturable organism. A search for the source of animal infections revealed a high population of this newly discovered electron microscopic sized organism in soybean meal and corn products.  The organism appears compatible, and probably synergistic, with other microorganisms such as Fusarium solani fsp. glycines, the cause of SDS of soybeans and also with gram positive bacteria.  The organism also is in a very high population in Goss’ wilt infected corn caused by the gram positive bacterium Clavibacter michiganensis subsp. nebraskensis.

Although most corn hybrids have been genetically resistant to Goss’ wilt, preliminary research in 2010 demonstrated that the application of glyphosate herbicide, or the surfactant from glyphosate formulations, nullified this resistance and rendered them fully susceptible to this pathogen (Fig. 1).  This disease was commonly observed in many Midwestern U.S. fields planted to RR corn in 2009 and 2010, while adjacent non-GMO corn had very light to no infections in spite of the high inoculum present in no-till crop residues (Figure 2). The increased Goss’ wilt in 2010 was a major contributor to the estimated almost one billion bushels of corn ‘lost’ last year (based on USDA August estimated yields and actually harvested crop reported by USDA in January) in spite of generally good harvest conditions.–Increased severity of plant diseases after glyphosate is applied (Fig. 3) is well documented and, although rarely cited, the increased disease susceptibility is the herbicidal mode of action of glyphosate (Johal andRahe,1988, 1990; Johal and Huber, 2009; Schafer et al, 2009, 2010).  The loss of  disease resistance in Roundup Ready® sugar beets when glyphosate was applied prompted researchers at the USDA sugar beet laboratory to include a precautionary statement in their paper, e.g.  “Precautions need to be taken when certain soil-borne diseases are present if weed management for sugar beet is to include post-emergence glyphosate treatments” (Larson et al, 2006).—The loss of genetic resistance in Roundup Ready® corn hybrids to Goss’ wilt (Clavibacter michiganensis subsp. nebraskensis) (Fig. 1), synergistic relationship of the newly recognized electron microscopic organism causing infertility and abortions in animals with gram+ bacteria, and high populations of the new EM organism in RR corn leaves and silage creates a concern for the deregulation of Roundup Ready® alfalfa which is productive in many areas only because of its genetic resistance to bacterial wilt caused by Clavibacter michiganensis subsp. insidiosum.  This disease could make alfalfa unprofitable for production and, if the EM organism is associated with it in alfalfa as it is in corn, also unsafe for animal feed and their products such as milk for human consumption.  The loss of alfalfa, the United State’s most valuable forage crop and fourth most economically important crop, could strike a mortal blow to struggling dairy and beef operations.—Extensive research has shown that this potent tool for weed management, glyphosate, is also a strong immobilizer (chelator) of essential plant nutrients to impair nutrient uptake, translocation, and physiological efficiency at only a fraction of the labeled herbicidal rate (Ekers, Ozturk, Cakmak, Zobiole, Jolly et al., 2004).  Glyphosate is a powerful biocide to harm beneficial soil organisms important for nutrient recycling, N-fixation, nutrient availability, and natural disease control (Kremer & Means, 2009; Zobiole et al, 2009, 2010) with a resultant increase in diseases of corn (Fig. 2), soybeans (Fig. 3), wheat and other crops. The close relationship between mineral nutrition and disease severity is well documented (Datnoff et al, 2007). These activities can have deleterious effects on plant nutrition, disease susceptibility, and nutritional quality of the crop produced. Deleterious effects of GM crops also are vividly demonstrated in reports from livestock producers in the U.S.  Although some of these reports are anecdotal because of limited analytical techniques to verify the cause, some producers have been able to resume economical operations by changing feed sources to non-GMO crops.  Replicated independent research is needed in this area, especially in light of the serious toxicological concerns raised recently that show potential human and animal toxicity from very low levels of residual glyphosate in food/feed that are many times lower than permitted in U.S. food and feed products (Seralini et al., 2011).  The recent Indian Supreme Court’s independent analysis and Ruling that GMO egg plant posed a significant health risk to humans needs further evaluation in the U.S. (AgroNews, 2011).—I feel I would be totally irresponsible to ignore my own research and the vast amount of published research now available that support the concerns we are seeing in production agriculture, without bringing it to the attention of the Secretary of Agriculture with a request for him to initiate the much needed independent research. Many producers can’t wait an additional 3-10 years for someone to find the funds and neutral environment to conduct such critical research (Attachment 2. Entomologist’s letter to EPA).

Based on the scientific evidence currently accumulating, I do not believe it is in the best interests of the agricultural producer or consuming public for regulatory agencies to approve more GMO crops, particularly Roundup Ready® alfalfa and sugar beets, until independent research can establish their productivity when predisposed to potentially severe diseases, the irrelevance of the new EM organism, and their nutritional equivalency.  In my letter, I asked the Secretary to allocate the necessary resources to do this, and requested that he exercise the utmost caution in deregulating these crops until such findings resolve the concerns expressed in the letter, if they do.

Don M. Huber
Professor Emeritus, Purdue University

TAKE ACTION

Depsite the many arguments against the release of GM crops, the USDA approved Monsanto’s genetically modified alfalfa and sugar beets.  Unless President Obama stops it, GM alfalfa and sugar beets will be widely planted this spring and begin contaminating our soils and crops.

Contact  President Obama:
Phone: (202) 456-1111
Fax: (202) 456-2461
Online: http://www.whitehouse.gov/contact/

MESSAGE: “The USDA’s decision to approve Monsanto’s Roundup Ready alfalfa and sugar beets is wrong. I am calling to urge President Obama to reject approval of genetically modified crops.  I care about the integrity of the food I eat.  Please take immediate action to stop this approval.”

 

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The Food Rights

 

 Is Big Dairy Helping Regulators Use MA As Test to Bust Raw Milk Buying Clubs?

Just to re-cap, the agency’s position, as articulated in its response to the suit filed by the Farm-to-Consumer Legal Defense Fund (described in my previous post), is three-fold:

There’s no absolute right to any raw unprocessed food, unless the FDA says it’s okay;

There’s no right to good health, except as approved by the FDA.

There’s no right for citizens to contract privately for their food.

More Americans appear to be getting the message. The outcry in California against SB 201 in 2008 was a first sign. Then, of course, the people’s will was thwarted by Gov. Schwarzenegger’s veto. Over the past six months, we’ve had the popular push in Wisconsin, a state where the regulators have gone bonkers to eliminate raw milk, to pressure legislators to approve making it available from the farm; the proposed law now sits on the desk of a governor who has indicated he hears the consumer outrage (but is certainly subject to the not-so-gentle whispers from Big Dairy and the FDA).—And now, just within the last few weeks, we see a firestorm building in Massachusetts over a seemingly small but arbitrary decision by a regulator to restrict consumer access to milk. Unlike Wisconsin, which never officially sanctioned raw milk sales, Massachusetts has long allowed sales from dairy farms, and delivery to consumers by any of a half dozen or more buying clubs.—Everything was working fine in Massachusetts—more dairy farmers producing ever more raw milk and in the process creating a revival for the state’s moribund dairy industry. No hint of illnesses in over a decade.—The Massachusetts Department of Agriculture seemed to be doing its job of supporting state agriculture by encouraging raw-milk-producing dairy farmers rather than fighting them, like the regulators in neighboring New York state. Late last year, MDAR publicly supported dairy farmer Doug Stephans in his fight with state and local public health authorities and helped him gain approval to sell raw milk from his Framingham, MA, dairy.—But then something happened early this year to change MDAR’s approach. The agency sent cease-and-desist letters to four buying clubs that had been quietly and efficiently delivering raw milk to consumers who didn’t want to burn the gasoline or were unable because they don’t have cars or even are disabled, to travel the hour or two hours to dairy farms in central Massachusetts and pick up their milk. (The buying clubs essentially enter into contracts with individual consumers to pick up and deliver their milk.) The letters weren’t well received by the owners of the buying clubs, and they began mobilizing support from their customers and legislators to challenge MDAR. They argued that Massachusetts laws and regulations don’t specifically prohibit the buying clubs, making the cease-and-desist letters so much paper.—MDAR seems to have agreed, because two weeks ago it proposed a new regulation to prohibit the buying clubs. The regulation would make Massachusetts the first state in the country to explicitly ban raw milk buying clubs.–In advance of a hearing May 10 on the proposed regulation, a Massachusetts legislator friendly with the MDAR commissioner, Scott Soares, set up a meeting last Monday for the regulator to discuss with a few consumers his reasons for going after the buying clubs.—Surprise–15 consumers and farmers showed up for the meeting, and started peppering the startled Soares with questions about why he was taking an action that will inevitably reduce consumers’ access to raw milk, and quite possibly put at least a few of the more than twenty dairy farms selling raw milk out of business.—These 15 consumers weren’t just a few people off the street. They included some prominent local citizens who know how the system works—a local lawyer, a public health professional, the head of a nonprofit organization, and a high-ranking federal regulator. The latter, Hugh Kaufman, was Chief Investigator with the Environmental Protection Agency’s Ombudsman Office, among other high-level positions over a forty-year period.  Kaufman put Soares on the spot during the Monday meeting when Soares said at one point that there was as much passion from anti-raw-milk people as from pro-raw-milk people. Who were these anti-raw-milk people, Kaufman inquired.–“He said that large dairy producers had communicated to him,” recalls Kaufman. “I asked him who they were. He said he couldn’t tell me.”—But Kaufman says Soares talked about concerns the dairy representatives have “that if something goes wrong with raw milk, it will hurt all the dairies.” (This is a familiar refrain by the conventional dairy industry that has no basis, since public health and health regulators are quick in any suspected illness from raw milk to alert consumers, in shrill terms, to the distinction between raw and pasteurized milk.)—That led Kaufman to inquire whether Soares had written any of this down. Soares said he hadn’t.—Kaufman maintains that when government officials have conversations with industry representatives while new regulations are being considered, the officials are supposed to open a docket—make a written record of what happened and when.—I should say at this point that four other people who were at the meeting with Soares have confirmed Kaufman’s account of what occurred. Moreover, I tried via phone and email to obtain comment from Soares. His publicity official emailed me Thursday asking what I wanted to inquire about. I wrote her back that I wanted his version about what was said at the Monday meeting about his contacts with dairy officials. I didn’t receive a response.—Kaufman thinks he understands the problem: “Soares couldn’t handle 15 knowledgeable people. In the process, he opened up a pandora’s box. Now his legal problem is that he is hiding from the public the names of the large business entities, that he is meeting with, who are pushing him to restrain trade. As well as hiding from the general public, the fact that he’s being pushed by these business entities in the first place. Not making a public record of these ex-parte discussions with the big dairies lobbying him to harm their competitors, during an Official Government Rulemaking, is NOT legit.”

I’ll add to Kaufman’s impressions. We know that the FDA and Midwest agriculture officials have targeted raw milk buying clubs—the case of Wisconsin buying club owner Max Kane and the pressure to force him to testify about where he obtains his milk and who his customers are is a direct result of the official crackdown.—What MDAR’s Soares seems to be saying is that the dairy industry is part and parcel of the campaign to hamper raw milk distribution by cracking down on buying clubs.—And now we have the official FDA policy to not only limit access to natural foods it deems dangerous, but to oppose private contracts (such as via buying clubs).—At least it’s all out in the open. Now it’s up to consumers to let the regulators and politicians know how they feel about this joint government-industry enforcement campaign to deprive citizens of health-giving foods of their choice. The next big opportunity comes May 10, at 10 am at 100 Cambridge St, Conference Room A, 2nd Floor in Boston, Mass. Come one, come all. It’s all within shouting distance of where the real Boston Tea Party took place.

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Making a Vitamin—Buy a bulk supply of ingredients or powder a herb or dry fruit and pulverize the fruit —weigh out the volume and then add to capsules—let’s say you want a diabetic formula—the you would either powder down some karalla or bitter melon– sift it-  and weigh out a portion –then fill the capsules—

This is a guide to the size of capsules and by seeing this you can see how much they will hold—a  00 will hold almost a gram and there is usually an allowance for filler —but in this case what you will make will be 100% pure and without filler—so take your powder and fill the capsule of choice and utilize the remedy—remember that since this is 100% purity there will be less dosing required—Always do your research when making your own—as to not over dose yourself—if you find by making your own—and it is to much then reduce the volume in the capsule—so now let’s say you want to combo up some things—then do the same thing measure off the volume of each component, whether 2 or more, then mix well in a blender ( this is how it is done commercially as well )  then do the math with this—take let’s say 50 grams of cinnamon powder and 50 grams of bitter melon powder and you are putting it in a 00 capsule you will have an approximate 350 mgs of each in the capsule ( rounding the numbers here ) –you take the volume and multiply the number by the amount you are using this should give approximate 350 mgs of each and you can continue to do this  as you add the volume and divined the amount down

 

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Monsanto Being Sued By Organic Farmers

Genetically modified seed giant Monsanto is notorious for suing farmers [PDF] in defense of its patent claims. But now, a group of dozens of organic farmers and food activists have, with the help of the not-for-profit law center The Public Patent Foundation, sued Monsanto in a case that could forever alter the way genetically modified crops are grown in this country. But before you can understand why, it’s worth reviewing an important, but underreported aspect of the fight over GMOs.

One of the many downsides to genetically engineered food is the fact that modified genes are patented by the companies that isolate them. This is not typically part of the story that gets much attention when you read about all those great (but nonexistent) magic seeds that will grow faster, better, cheaper, etc. and seem to forever remain “just around the corner.”

As any music or movie lover knows from experience, patent and copyright law in this country is a mess. You only need to look at the music industry’s successful campaign to sue random consumers over file-sharing to know that. Fun fact: no fiction copyright granted after 1929 — whether a movie, television show, or book — will ever be allowed to expire because that was the year of Mickey Mouse’s “birth” and Disney has convinced Congress that Mickey should never fall into the public domain. That’s one screwed up way to go about protecting the interests of authors. And forget about the folks over at the U.S. Patent Office — it’s clear that they have no idea what they’re doing anymore.

In my recent Common Ground cover story on GMOs, I referred to the fact that the federal government “insists the food revolution will be genetically modified.” Well, what biotech companies want more than anything is for the food revolution to be patented. Why is that? Because, unlike pharmaceuticals, patented genes will never go “generic” after some number of years. Monsanto and its biotech buddies can keep milking that transgenetic cow for decade after decade.

GMO crops have another interesting quality — you can “use” a patented gene without even knowing it. When you download and share music and movies on peer-to-peer networks or plagiarize blog posts or books, let’s face it — you know what you’re doing. But if you’re a farmer, GMO seeds can literally blow in to your fields on the breeze or just the pollen from GMO crops can blow in (or buzz in via bees) and contaminate your organic or “conventional” fields. And if that happens, Monsanto or Syngenta or Bayer CropLife maintain the right to sue you as if you had illegally bought their seed and knowingly planted it.—In an appropriately Orwellian twist, the companies even call such accidental contamination by their products “patent infringement.” And, in the face of a government more than willing to allow companies to “defend” their “intellectual property” in this way, organic farmers and others have now stepped up and said, in short, “Hell no!”:

The case, Organic Seed Growers & Trade Association, et al. v. Monsanto, was filed in federal district court in Manhattan and assigned to Judge Naomi Buchwald.  Plaintiffs in the suit represent a broad array of family farmers, small businesses and organizations from within the organic agriculture community who are increasingly threatened by genetically modified seed contamination despite using their best efforts to avoid it.  The plaintiff organizations have over 270,000 members, including thousands of certified organic family farmers.

“This case asks whether Monsanto has the right to sue organic farmers for patent infringement if Monsanto’s transgenic seed should land on their property,” said Dan Ravicher, PUBPAT’s Executive Director and Lecturer of Law at Benjamin N. Cardozo School of Law in New York. “It seems quite perverse that an organic farmer contaminated by transgenic seed could be accused of patent infringement, but Monsanto has made such accusations before and is notorious for having sued hundreds of farmers for patent infringement, so we had to act to protect the interests of our clients.”

If the suit is successful, not only will it limit Monsanto’s ability to sue farmers, the company will have far greater responsibility for how and where its biotech seeds are plantedThe regulatory free ride will be over. While that won’t eliminate GMO crops, it will at least give organic farmers a hope of avoiding contamination.—What I find intriguing about this suit is that it comes on the heels of a set of rulings against biotech companies and in favor of organic farmers. As I have speculated before, courts have decided that the interests of organic and other non-GMO farmers are now significant enough to require protection. While the USDA and the White House seem happy to do Monsanto’s bidding (as they did in recent decisions to allow Roundup Ready beets and alfalfa), the federal courts — and even the Supreme Court — do not seem so quick to dismiss the economic harm that might come to unfettered use of GMO seeds. This one, my friends, bears watching.

  

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Show of the Week April 11 2011

 

History of Iodine

 

Progressive Resistance Training Can Build Muscle, Increase Strength as We Age

Runners– Train Less and Be Faster

Brief Intense Exercise Better Than Endurance Training for Preventing Cardiovascular Disease

 

 

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History of Iodine

 

“In the first flush of enthusiasm for the newcomer, physicians and surgeons tested it and tried it for every conceivable pathological condition. The variety of diseases for which iodine was prescribed in the early years in astonishing

– paralysis., chorea, scrofula, lacrimal fistula, deafness, distortions of the spine, hip-joint disease, syphilis, acute inflammation, gout, gangrene, dropsy, carbuncles, whitlow, chilblains, burns, scalds, lupus, croup, catarrh, asthma, ulcers, and bronchitis – to mention only a few. Indeed, tincture of iodine, iodoform, or one of the iodides, was applied to almost every case that resisted the ordinary routine of practice; and between 1820 and 1840 there appeared a remarkable series of essays and monographs testifying to the extraordinary benefits to be achieved by this new and potent remedy—“In medicine iodine is frequently applied externally as a counterirritant, having powerful antiseptic properties. In the form of certain salts iodine is very widely used, for internal administration in medicine and in the treatment of many conditions usually classed as surgical, such as the bone manifestations of tertiary syphilis—The usual doses of these salts are from five to thirty grains or more. (For the reader’s information, one grain is approximately 60 mg. Therefore, the daily therapeutic dose was from 300 mg to 1800 mg iodide). Their pharmacological action is as obscure as their effects in certain diseased conditions are consistently brilliant and unexampled. Our ignorance of their mode of action is cloaked by the term deobstruent, which implies that they possess the power of driving out impurities from the blood and tissues—Most notably is this the case with the poisonous products of syphilis. In its tertiary stages-and also earlier-this disease yields in the most rapid and unmistakable fashion to iodides; so much so that the administration of these salts is at present (For the reader’s information, this was written in early 1900)—Another instance of the deobstruent power – “alterative,” it was formerly termed – is seen in the case of chronic lead poisoning. The essential part of the medicinal treatment of this condition is the administration of iodides, which are able to decompose the insoluble albuminates of lead which have become locked up in the tissues, rapidly causing their degeneration, and to cause the excretion of the poisonous metal by means of the intestine and the kidneys–The following is a list of the principal conditions in which iodides are recognized to be of definite value: metallic poisonings, as by lead and mercury, asthma, aneurism, arteriosclerosis, angina pectoris, gout, goiter, syphilis, haemophilia, Bright’s disease (nephritis) and bronchitis.

 

In a monograph published in 1940 by the Harvard University press, reviewing the history of iodine in medicine with 588 references, the author, William Thomas Salter 25 expressed his amazement at the surprisingly good results obtained with iodide in tertiary luetic (luetic means syphilitic) lesions and arteriosclerosis using daily amounts of gms  ( Grams )

of iodide for long periods of time and without any evidence of complications.-–Likewise, in the-1820’s it was first introduced in the treatment of syphilis, and that use of the medication has continued since. It still is employed in the treatment of various granulomata such as actinomycosis, blastinomycosis, and odd skin disturbances like lupus erythematosus.— Iodization of salt gave a false sense of iodine sufficiency and resulted in the public relying on iodized salt for supplementation instead of the previously used forms of iodine and iodide such as the Lugol solution in the recommended daily amount of 0.1 ml to 0.3 ml containing 12.5 mg to 37.5 mg elemental iodine.4 In order to ingest 12.5 mg of elemental iodine from salt, one would have to consume 165 gm of salt; and obviously 3 times that amount of salt would be required for supplying 37.5 mg elemental iodine—-The implementation of iodization of table salt in the U.S. was associated with appearance of autoimmune thyroiditis.—- In several communities worldwide, an increased incidence of chronic autoimmune thyroiditis was reported following implementation of iodization of sodium chloride—- It is of interest to note that prior to iodization of salt, autoimmune thyroiditis was almost non-existent in the USA, although Lugol solution and potassium iodide were used extensively in medical practice in amounts 2 orders of magnitude greater than the average daily amount ingested from iodized salt. This suggests that inadequate iodide intake aggravated by goitrogens ( are things that either shut down or destroy the thyroid-Soybeans (and soybean products such as tofu, soybean oil, soy flour, soy lecithin) –Pine nuts –Peanuts –Millet –Strawberries –Pears –Peaches –Spinach –Bamboo shoots –Sweet Potatoes – cassava—–Vegetables in the genus Brassica –Bok choy –Broccoli –Broccolini (Asparations) –Brussels sprouts –Cabbage –CanolaCauliflower –Chinese cabbage –Choy sum –Collard greens –Horseradish –Kai-lan (Chinese broccoli) –Kale –Kohlrabi –Mizuna –Mustard greens –Radishes –Rapeseed (yu choy) –Rapini –Rutabagas –Tatsoi –Turnips ) – not excess iodide, was the cause of this condition- Of interest is the fact that autoimmune thyroiditis cannot be induced by inorganic iodide in laboratory animals unless combined with goitrogens, therefore inducing iodine deficiency.

 

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Older and Stronger– Progressive Resistance Training Can Build Muscle, Increase Strength as We Age

 

It’s often thought that older adults must tolerate the strength and muscle loss that come with age. But analyses of current research by University of Michigan scientists reveal that not only can we fight the battle of strength and muscle loss as we age, we can even build muscle and strength well into our Golden Years. –ScienceDaily (Apr. 2, 2011) — Getting older doesn’t mean giving up muscle strength. Not only can adults fight the battle of strength and muscle loss that comes with age, but the Golden Years can be a time to get stronger, say experts at the University of Michigan Health System. “Resistance exercise is a great way to increase lean muscle tissue and strength capacity so that people can function more readily in daily life,” says Mark Peterson, Ph.D., a research fellow in the U-M Physical Activity and Exercise Intervention Research Laboratory, at the Department of Physical Medicine and Rehabilitation. -Through resistance training adults can improve their ability to stand up out of a chair walk across the floor, climb a flight of stairs — anything that requires manipulating their own body mass through a full range of motions. Normally, adults who are sedentary beyond age 50 can expect muscle loss of up to 0.4 pounds a year. -“That only worsens as people age. But even earlier in adulthood — the 30s, 40s and 50s — you can begin to see declines if you do not engage in any strengthening activities,” Peterson says. –“Our analyses of current research show that the most important factor in somebody’s function is their strength capacityNo matter what age an individual is, they can experience significant strength improvement with progressive resistance exercise even into the eighth and ninth decades of life,” he says.–Progressive resistance training means that the amount of weight used, and the frequency and duration of training sessions is altered over time to accommodate an individual’s improvements.–A review article by U-M researchers, published in The American Journal of Medicine, shows that after an average of 18-20 weeks of progressive resistance training, an adult can add 2.42 pounds of lean muscle to their body mass and increases their overall strength by 25-30 percent.

Recommendations for those over age 50–Peterson says that anyone over age 50 should strongly consider participating in resistance exercise.–A good way for people to start on a resistance training program, especially for people who are relatively sedentary — and after getting permission from their doctor to do so — is to use their body mass as a load for various exercises.–Exercises you can do using your own body weight include squats, standing up out of a chair, modified push-ups, lying hip bridges, as well as non-traditional exercises that progress through a full range of motion, such as Thai Chi or Pilates and Yoga.

Transition to the gym

After getting accustomed to these activities, older adults can move on to more advanced resistance training in an exercise and fitness facility. A certified trainer or fitness professional that has experience with special populations can help with the transition.–Peterson says you should feel comfortable asking a trainer whether they have experience working with aging adults before you begin any fitness routine.—“Working out at age 20 is not the same as at age 70. A fitness professional who understands those differences is important for your safety. In addition, current recommendations suggest that an older individual participate in strengthening exercise two days per week,” Peterson says. “Based on the results of our studies, I would suggest that be thought of as the minimum.”

Don’t forget to progress

As resistance training progresses and weights and machines are introduced, Peterson recommends incorporating full body exercises and exercises that use more than one joint and muscle group at a time, such as the leg press, chest press, and rows. These are safer and more effective in building muscle mass. “You should also keep in mind the need for increased resistance and intensity of your training to continue building muscle mass and strength,” he says.–A good fitness professional can help plan an appropriate training regimen, and make adjustments based on how you respond as you progress.–“We firmly believe based on this research that progressive resistance training should be encouraged among healthy older adults to help minimize the loss of muscle mass and strength as they age,” Peterson says.–Story Source-The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by University of Michigan Health System.-Journal Reference-Mark D. Peterson, Paul M. Gordon. Resistance Exercise for the Aging Adult: Clinical Implications and Prescription GuidelinesThe American Journal of Medicine, 2011; 124 (3): 194 DOI: 10.1016/j.amjmed.2010.08.020

 

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Runners– Train Less and Be Faster

ScienceDaily (Nov. 15, 2009) — In a recent scientific study just published in the Journal of Applied Physiology, Bangsbo and co-workers demonstrate that by reducing the volume of training by 25% and introducing the so-called speed endurance training (6-12 30-s sprint runs 3-4 times a week), endurance trained runners can improve not only short-term but also long-term performance.—Thus, the runners improved their 10-km time by 1 min from 37.3 to 36.3 min after just 6-9 weeks of changed training. Six of the participating 12 runners obtained a new personal record on the 10-km, despite having been training for more than 4 years. The most impressive achievement was the one runner who lowered the time with more than 2 minutes from 37.5 til 35.4 min. In addition, performance in a 30-s sprint test and an intense exhaustive run (about 2 minutes) was improved by 7% and 36%, respectively. In agreement, the authors have previously shown that an 85% reduction in training volume can improve short-term performance (see right column).–In association with the improved performance the amount of muscle Na+/K+ pumps was elevated and the rate of accumulation of potassium during exercise was lowered, and it is speculated that this may play a significant role for the increased performance.—Story Source: The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by University of Copenhagen.–Journal Reference: Bangsbo J, Gunnarsson TP, Wendell J, Nybo L, Thomassen M. Reduced volume and increased training intensity elevate muscle Na /K pump {alpha}2-subunit expression as well as short- and long-term work capacity in humansJournal of Applied Physiology, Oct 1, 2009

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Better a Sprint Than a Marathon– Brief Intense Exercise Better Than Endurance Training for Preventing Cardiovascular Disease

ScienceDaily (Apr. 6, 2011) — Exercise is important for preventing cardiovascular disease, especially in children and adolescents, but is all exercise equally beneficial? New research published April 5 in the American Journal of Human Biology reveals that high intensity exercise is more beneficial than traditional endurance training.–“Cardiovascular disease (CVD) is a leading cause of mortality throughout the world and its risk factors have their origins in childhood,” said lead author Duncan Buchan from the University of the West of Scotland. “Our research examines the effects of brief, intense exercise when compared to traditional endurance exercise on the markers of CVD in young people.“–Buchan’s team recruited a group of volunteer school children, forty seven boys and ten girls, and randomly divided the group into moderate (MOD) and high intensity (HIT) exercise teams.–The two groups performed three weekly exercise sessions over 7 weeks. The HIT group’s training consisted of a series of 20 meter sprints over 30 secondsIn contrast the MOD group ran steadily for a period of 20 minutes.By the end of the study the MOD group had completed 420 minutes of exercise while the HIT group had trained for a shorter 63 minutes. The estimated energy expenditure for the HIT intervention was 907.2 kcal in comparison to 4410 kcal for the MOD group.–The results revealed that both groups demonstrated improved CVD risk factors. However, the total exercise time over seven weeks was six times higher for the MOD group compared to the HIT group. Thus, significant improvements in CVD risk factors in the HIT group occurred in only 15% of the total exercise time.These findings demonstrate that brief, intense exercise is a time efficient means for improving CVD risk factors in adolescents. Although limited to relatively small samples, the findings demonstrate significant improvements in cardiorespiratory fitness, blood pressure, body composition and insulin resistance in healthy adolescent youth after a 7 week intervention of different exercise intensities.–“This is the first study to demonstrate the effects of a novel interval training programme on both traditional and novel CVD risk factors in adolescents,” concluded Buchan. “Larger scale and extended interventions must be undertaken so that the long term impact and effects of intermittent training programmes on unfavourable metabolic profiles may be investigated further.”—Story Source-The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by Wiley-Blackwell, via EurekAlert!, a service of AAAS.-Journal Reference-Duncan S. Buchan, Stewart Ollis, John D. Young, Non E. Thomas, Stephen-Mark Cooper, Tom K. Tong, Jinlei Nie, Robert M. Malina, Julien S Baker. The effects of time and intensity of exercise on novel and established markers of CVD in adolescent youthAmerican Journal of Human Biology, 2011; DOI: 10.1002/ajhb.21166

 

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Show of the Week April 15 2011

How To Sprout

Dehydration

EGG Yolk Lecithin

 

Recipe for Cholesterol

 

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How To Sprout

This whole activity is so relatively easy, and within 3 to 7 days (unlike your friends in their gardens who will wait 2 to 3 months for produce), you’ll have edible greens that will infuse your body with all the vitamins, minerals, enzymes, phytonutrients, proteins, and amino acids that your body can stand! And you’ll be sprouting seed from many of the same types of crops that they’ll be growing–broccoli, radish, peas, and beans, for example.

If you can rake enough stuff off a kitchen counter, a coffee or end table, (or anywhere else for that matter), you can grow your own nutritionally-dense foods. You’ll need the appropriate seed, a Mason jar, some type of drain board, a mesh lid for the jar, and water.

You can even sprout in a towel or hemp bag!

Sprouts are considered a “living food.” The health benefits of this “living food” cannot be overstated. For example, alfalfa is one of the most commonly sprouted seed, and it’s believed to be the most nutritious food in the world. Once those roots begin to emerge, your alfalfa sprout is full of protein, chlorophyll, calcium, potassium, and vitamins A and K.

The research on sprouts has brought us wonderful and encouraging news as well. For example, just eating 2 ½ ounces of broccoli sprouts inhibits the growth of prostate cancer for up to six hours after ingestion! Two ounces of broccoli sprouts a day appears to eradicate H. pylori infections, the ones that cause ulcers, in as little as seven days!

A Japanese study on brown rice sprouts shows a correlation between them and the prevention of Alzheimer’s disease associated with Abeta, a peptide that is responsible for the plaque deposits found in the brains of Alzheimer’s patients.

An Egyptian study found that bean sprouts helped reduce the total cholesterol of lab rats and significantly impacted the weight gain of the animals. An Asian study found that buckwheat sprouts resulted in the same type of cholesterol reduction and weight loss in hamsters.

All in all, the implications and resulting outcomes of scientific studies related to including sprouts in our diets are amazing. Truly, sprouts are one of God’s “superfoods”!

And because sprouting increases the seed volume by up to six times the original seed, your sprout garden will give you plentiful nutrition with just four tablespoons of seed to a quart jar. They’re available 24/7, anytime you want a snack. You can eat them straight from the jar, mix them into salads, use them to replace lettuce in sandwiches, or even bake sprout bread with them! The possibilities are endless!

  • Three (3) 1/2 gallon wide-mouth glass jars (for sprouting seeds)
  • Three (3) sprout jar lids (so you can drain out the water in the sprouts)
  • Two (2) shallow trays (to collect drained water)
  • One (1) bottle brush (to clean jars)
  • Four (4) white 100% cotton towels (also for sprouting seeds)
  • Two (2) 5-gallon buckets with lids (to safely store your seeds)

  Sprouting  is truly a survival garden that anyone can grow, anywhere, and at anytime. It doesn’t matter if you lack garden space, lack living space, are in the middle of winter or the drought of summer. You can grow the food you need to survive on extremely limited resources. And the food you grow will be far superior to anything you could buy in the grocery store or attempt to get out of a vitamin bottle.

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Seeds that can be sprouted

Many seeds can be sprouted, but some sprouts, like kidney beans can not be eaten raw.

Here a list of the most common used:

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Dehydration—Remedies For Drying Problems

 

Problem Cause Prevention Moisture in the Jar or Container

  1. Incomplete drying. 1. Test several pieces for dryness
  2. Food cut unevenly, thus incomplete drying. 2. Cut food evenly.
  3. Dried food left at room temperature too long after cooling and moisture reentered the food.–3. Cool quickly and package.

Mold on Food

  1. Incomplete drying. 1. Test several pieces for dryness.
  2. Food not checked for moisture within a week.–2. Check container within one week for moisture in container. Redry food at 140°F until dry.
  3. Container not air tight. 3. Use air-tight container.
  4. Storage temperature too warm plus moisture in food. –4. Store foods in coolest are of home below 70°F.
  5. Case hardening. Food Dried at too high a temperature and food cooked on

outside before the inside dried. –5. Dry food at 140°F.

Brown Spots on Vegetables

  1. Too high drying temperature used. 1. Dry vegetables at 140°F.
  2. Vegetables over-dried. 2. Check periodically for dryness.

Insects in Jars

  1. Lids do not completely fit jar. 1. Use new canning lid.
  2. Food dried out-of-doors but not pasteurized.–2. Pasteurize food in oven at 160°F for 30 minutes, or in freezer for 48 hours.

Holes in Plastic Bags

  1. Insects or rodents ear through plastic bags.–1. Avoid use of plastic bags except when food can be stored in refrigerator or freezer.
  2. Store food in glass jars, rigid freezer containers or clean metal cans.

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Vegetable Suitability For Drying Vegetable Suitability For Drying

 

Artichokes Fair Okra Fair to good

Asparagus Poor to fair Onions Good to excellent

Beans, green Fair to good Parsley Good

Beans, lima Fair Parsnips Good

Beets Fair to good Peas Fair to good

Broccoli Not recommended 1 Peppers, green or red Good

Brussels sprouts Poor2 Peppers, chili Excellent

Cabbage Fair Popcorn Good

Carrots Good Potatoes Good

Cauliflower Poor Pumpkins Fair to good

Celery Poor Radishes Not recommended5

Collard greens Poor Rutabagas Fair to good

Corn, sweet Good Spinach Poor

Cucumbers Poor Squash, summer Poor to fair

Eggplant Poor to fair Squash, winter Not recommended

Garlic Good Sweet potatoes Fair

Horseradish Good3 Swiss chard Poor

Kale Poor Tomatoes Fair to good6

Kohlrabi Fair Turnips Fair to good

Lettuce Not recommended4 Turnip greens Poor

Mushrooms Good Yams Fair

Mustard greens Poor Zucchini Poor to fair

 

Special Notes on difficult drying of foods

  1. Difficult to dry because of small size and layered leaves; strong flavor.
  2. Cabbage readily absorbs moisture from the air. Keeps well only if stored at extremely cold temperature.
  3. Odor extremely strong during processing; place dryer outdoors or in basement area.
  4. High water content; product will be undesirable for use.
  5. Product would be of low quality.
  6. Dried tomatoes re-absorb moisture readily which causes undesirable color and flavor changes; and shortens shelf life. Package tightly. Black color can

develop because of oxidation.

 

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Drying Seeds, Popcorn and Nuts

 

PUMPKIN SEEDS

Drying seeds and roasting seeds are two different processes. To dry carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun, in a dehydrator 115- 120°F for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir them frequently to avoid scorching. To roast, take dried pumpkin seeds, toss with oil and/or salt and roast in a preheated oven at 250°F for 10 to 15 minutes.

POPCORN

Certain varieties of popcorn can be dried at home. The best varieties are Japanese Hull-less, Hybrid South American Mushroom, Creme Puff Hybrid, White Cloud and Dynamite. Leave the ears of popcorn on the stalks until the kernels are well-dried. Harvested ears of corn can be air-dried at a temperature below 130°F. When the kernels are dry, remove them from the ears and package. Dried corn will appear shriveled. Pop a few kernels to test. Popcorn will dry down to about 10 percent moisture. No pretreatment is necessary.

SUNFLOWER SEEDS

Sunflower seeds usually are left on the flower to dry. The flower may have to be wrapped with cheesecloth to prevent the birds from eating the seeds. Seeds may be dried in the sun or in a dehydrator at 100°F. Higher temperature affects the flavor. When seeds are dried, they can be roasted in a shallow pan at 300°F for 10 to 15 minutes.

PEANUTS

Peanuts are actually a legume instead of a nut and can be dried and roasted at slightly higher temperatures. Peanuts can be dried shelled or unshelled. Spread in single layer and dry at 130°F. Peanuts are dry when their shells have hardened to a brittle state. Crack one. The nut meat should be tender, but not shriveled. To roast peanuts in the shell, place them in a shallow pan at 300°F for 30 to 40 minutes. If they are shelled, roast them for 20 to 25 minutes and stir frequently to prevent scorching.

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Drying Herbs

Drying is the easiest method of preserving herbs. Simply expose the leaves, flowers or seeds to warm, dry air. Leave the herbs in a well-ventilated area until the moisture evaporates. Sun, oven and dehydrator drying are not recommended because the herbs can lose flavor and color. The best time to harvest most herbs for drying is just before the flowers first open when they are in the bursting bud stage. Gather the herbs in the early morning after the dew has evaporated to minimize wilting. Avoid bruising the leaves. They should not lie in the sun or unattended after harvesting. Rinse herbs in cool water and gently shake to remove excess moisture. Discard all bruised, soiled or imperfect

leaves and stems.

LESS TENDER HERBS

The more sturdy herbs such as sage, thyme, summer savory and parsley are the easiest to dry They can be tied into small bundles and air dried. Air drying outdoors is often possible; however better color and flavor retention usually results from drying indoors.

TENDER-LEAF HERBS

Basil, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly Try hanging the tender-leaf herbs or those with seeds inside paper bags to dry Tear or punch holes in the sides of the bag. Suspend a small bunch (large amounts will mold) of herbs in a bag and close the top with a rubber band. Place where air currents will circulate through the bag. Any leaves and seeds that fall off will be caught in the bottom of the bag. Another method, especially nice for mint, sage or bay leaf, is to dry the leaves separately. Remove the best leaves from the stems. Lay the leaves on a paper towel, without allowing leaves to touch. Cover with another towel and layer of leaves. Five layers may be

dried at one time using this method. Dry in a very cool oven. The oven light of an electric range or the pilot light of a gas range furnishes enough heat for overnight drying. Leaves dry flat and retain a good color. When the leaves are crispy dry and crumple easily between the fingers, they are ready to be packaged

and stored. Dried leaves may be left whole and crumpled as used, or coarsely crumpled before storage. Husks can be removed from seeds by  rubbing the seeds between the hands and blowing away the chaff. Place herbs in airtight containers and store in a cool, dry dark area to protect color and fragrance.

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Drying Jerky

Jerky is a staple in the packs of today’s outdoorsmen: backpackers, skiers, and campers. It’s a popular snack for armchair sportsmen, too.Jerky can be made from almost any lean meat, including beef, pork or venison. If made from pork the meat must be treated to kill the trichinella parasite before it is sliced and marinated. This parasite could cause trichinosis. To treat the pork, freeze a portion that is 6 inches or less thick at 5°F or lower for 20 days. Poultry is not recommended for jerky, because of its texture when raw.

PREPARING THE MEAT

The first step in preparing the meat is to slice it into long, thin strips. Trim and discard all the fat from the meat, because it becomes rancid rapidly Partially freezing the meat before cutting makes it easier to slice evenly Slice with the grain into thin strips approximately ¼ inch thick; if a chewy jerky is desired. Slice across the grain for a more tender, brittle jerky A tenderizer can also be used on the meat. Simply follow instructions on the package for tenderizing meats.

The meat is marinated for both flavor and tenderness. Ingredients for marinades include oil, salt and an acid product such as vinegar, lemon juice, teriyaki, soy sauce or wine.

JERKY MARINADE

¼ teaspoon each of pepper and garlic powder

½ teaspoon onion powder

1 teaspoon hickory smoke-flavored salt

1 ½-2 lbs. of lean meat (beef, pork, or venison)

¼ cup soy sauce

1 tablespoon worchestershire sauce

Combine all ingredients. Place strips of meat in a shallow pan and cover with marinade. Cover and refrigerate 1-2 hours or overnight.

DRYING THE MEAT

Remove meat strips from the marinade, drain on absorbent toweling and arrange on dehydrator trays or cake racks placed on baking sheets. Place the slices close together but do not overlap. Place the Drying Jerky  racks in a drying oven preheated at 140°F Dry until a test piece cracks but does not break when it is bent

(10 to 24 hours). Pat off any beads of oil with absorbent toweling and cool. Remove strips from the racks. Cool. Package in glass jars or heavy plastic

bags.

STORING THE JERKY

Properly dried jerky will keep at room temperature 1 to 2 months in a sealed container. However, to increase the shelf life and maintain the flavor, refrigerate or freeze the jerky.

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Drying Fruits

 

For Suitability For Fruit Drying Fruit Leather Drying Leather

 

Apples Excellent Excellent

 

Apricots Excellent Excellent

 

Avocados Not recommended1

 

Bananas Good Fair to good

 

Berries with seeds Not recommended

 

Blueberries Fair

 

Cherries Excellent

 

Citrus fruits Not recommended3 Only in combination

 

Citrus peel Excellent

 

Coconuts Excellent Only in combination

 

Crabapples Not recommended4

 

Currants Good

 

Dates Excellent

 

Figs Excellent

 

Grapes Excellent Fair to good

 

Guavas Not recommended5 Only in combination

Melons Poor Not recommended

 

Nectarines Excellent Excellent

 

Olives Not recommended6

 

Excellent Papayas Good Better in

combination

 

Peaches Excellent Excellent combination

 

Pears Excellent

 

Persimmons Fair Not recommended

 

Pineapples Excellent

 

Plums Good

 

Pomegranates Not recommended7

 

Quince Not recommended8

 

Rhubarb Good9

 

Strawberries Fair to good

 

 

 

 

 

  1. High fat content.
  2. High seed content and slow rate of drying.
  3. Too juicy and pulp lacks firm texture.
  4. Too small and tart; can be combined with other fruit for leather.
  5. Grainy flesh full of seeds; combine with other fruit for leather.
  6. High oil content. Bitter flavor removable only by long processing.
  7. Pulp is full of seeds.
  8. Hard flesh and strongly acidic flavor. Combine with other fruit for leather.
  9. Neverconsume leaves-they contain toxic salts of oxalic acid.

 

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Packaging and Storing Dried Foods

Dried foods are susceptible to insect contamination and moisture reabsorption and must be properly packaged and stored immediately First, cool completely. Warm food causes sweating which could provide enough moisture for mold to grow. Pack foods into clean, dry insect-proof containers as tightly as possible without crushing.

ðGlass jars, metal cans or boxes with tight fitted lids or moisture-vapor resistant freezer cartons make good containers for storing dried foods. Heavy-duty plastic bags are acceptable, but are not insect and rodent proof. Plastic bags with a 3/8-inch seal are best to keep out moisture.

ðPack food in amounts that will be used in a recipe. Every time a package is re-opened, the food is exposed to air and moisture that lower the quality of the food.

ðFruit that has been sulfured should not touch metal. Place the fruit in a plastic bag before storing it in a metal can. Sulfur fumes will react with the metal and cause color changes in the fruit.

ðDried foods should be stored in cool, dry, dark areas. Recommended storage times for dried foods range from 4 months to 1 year. Because food quality is affected by heat, the storage temperature helps determine the length of storage; the higher the temperature, the shorter the storage time. Most dried fruits can be stored for 1 year at 60°F, 6 months at 80°F. Vegetables have about half the shelf-life of fruits.

ðFoods that are packaged seemingly “bone dry” can spoil if moisture is reabsorbed during storage. Check dried foods frequently during storage to see if they are still dry Glass containers are excellent for storage because any moisture that collects on the inside can be seen easily Foods affected by moisture, but not spoiled, should be used immediately or redried and repackaged. Moldy foods should be discarded.

Ref—- http://www.canningpantry.com/dehydration-of-food.html

Some more recipes

Simple Homemade Fruit Leathers

  1. Puree a bunch of overripe fruits in a blender. Add some water (or juice) if you need to.
  2. Pour the puree onto a fruit roll sheet (included with the dehydrator).
  3. Run the unit for 4 to 8 hours, depending on the fruit. Basically, dry until it’s dry.
  4. Lay out on plastic wrap or wax paper and roll it neatly. Then, you can store them in a large plastic bag or container.

 

Animal Meats–Easy jerky recipe

  1. Choose a meat:

o                         Beef

o                         Venison

o                         Turkey

o                         Pork

o                         Chicken

o                         Salmon

o                         Rabbit

  1. Trim as much fat off as you can. The fatty oils will go rancid and make the jerky feel and taste bad.
  2. Slice thinly. It might be easier if you put the meat in the freezer first, to firm it up a little.
  3. Choose a marinade:

o                         Worcestershire Sauce

o                         Barbeque Sauce

o                         Beer

o                         Wine

o                         Herbal Vinegar

  1. Add seasonings to taste: salt, pepper, garlic powder, sugar, etc. Experiment!
  2. Marinate overnight for heavy meats, 2-4 hours for turkey, fish, etc.
  3. Drain meat. Use paper towels to pat it dry.
  4. Dehydrate. You want the meat to be dry, but not brittle. —                                                                                                                            The average yield is 30%, so use that as a guide when you start

How to Dehydrate Boiled Eggs

If you’re looking to dehydrate boiled eggs, then there are some things you need to know beforehand. First of all, you aren’t going to be on the Food Network or win any blue ribbons for your concoction. Ideally, eggs are meant to be used and eaten fresh, so if you’re going to mess with that standard, there’s got to be a good reason for it, and taste isn’t one of them! Dehydrating eggs will, however, make them last a lot longer with no need for refrigeration, and that could be a big plus in a camping or survival situation.

Instructions—things you’ll need:

  • Raw, fresh eggs
  • Large pot
  • Heat source
  • Sharp knife
  • Dehydrator
  • Food storage bag(s)
  • Permanent marker (optional)
  • Wax paper (optional)
    • 1 Gather your eggs. Go out to the barn or grocery store to collect some fresh eggs. You can use as few or as many as you want, depending on your needs and resources.
    • 2 Place the eggs in a large pot of water, turn the heat up, and let them boil for about 10 minutes. Add about a teaspoon of salt to make the water boil faster.
    • 3 Allow the eggs to cool in an ice-water bath to stop the cooking, peel them, and slice them into thin layers about 1/8-inch thick. Depending on the size of the egg, you can usually expect to get 4 to 6 separate slices.
    • 4 Lay the egg layers out on a dehydrator, and allow them to dry out for approximately 6 to 8 hours.
    • 5 Dice the dried eggs, place them in a food storage bag, and keep them in a cool, dry place.

How to Dehydrate Potatoes
Potatoes are a difficult item to dry because they turn black in the dehydrator. The way to prevent this is to blanch them (after slicing) for five minutes or longer. The slices should be about 3/8″ thick. Dry at 135 for 6-12 hours

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EGG YOLK LECITHIN

AL 721 is a type of Phosphoglyceride mixture that is produced commercially that mimics the chemical structure of Egg Lecithin.

 

Chemical Components of AL 721

 

Triglycerides:            70%

Phosphatidylcholine:            20%

Phosphatidylethanolamine:            10%

Health Benefits of AL 721

 

There is some suggestion that AL721 is merely an expensive form of Choline supplementation, although its reported benefits hinge on its unusual chemical geometry.

 

Cells

 

AL 721 increases the “fluidity” of Cell Membranes by removing Cholesterol and replacing it with Phosphatidylcholine and Phosphatidylethanolamine:

 

Membrane fluidity is determined by the ratio of Cholesterol and Phospholipid – the greater the C/PL ratio, the more rigid or less fluid the Cell Membrane.

AL 721 lowers the C/PL ratio of several types of Cells within the body.

 

Immune System

 

Al 721 improves the function of  the Immune System in older (but not younger) healthy subjects.

AL 721 is used as a treatment (but not a cure) for Acquired Immune Deficiency Syndrome (AIDS) in Israel:

 

AL 721 clearly interferes with the infection of Cells by HIV “in vitro” by interfering with the lipid membrane of the HIV Virus.

AL 721 increases the Lymphocyte count of AIDS patients.

 

AL 721 interferes with the infectivity of all forms of the Herpes Virus.

 

Nervous System

 

AL 721 is presently undergoing clinical trials for the treatment of Cystic Fibrosis.

AL 721 enhances various aspects of general Mental Function (due to the Phosphatidylcholine in AL 721 enhancing the production of Acetylcholine).  research

 

Recreational Drugs

 

AL 721 reduces or completely eliminates the withdrawal symptoms associated with some forms of Drug Dependence:

 

AL 721 minimizes the withdrawal symptoms associated with Opiates (including Morphine) addiction (by improving the fluidity of Cell Membranes).

 

AL 721 Enhances the Function of these Substances

 

Neurotransmitters

 

AL 721 stimulates the production of Acetylcholine (due to Phosphatidylcholine).

 

The Difference in Lecithin -(mg of substance per 100 grams)

 

Fatty Acids:                            22,000

Phospholipids:                        78,000

 

SoyLecithin          Egg YolkLecithin

 

Phosphatidylcholine                      33,000                    71,000

Phosphatidylinositol                      16,800

Phosphatidylethanolamine:          14,100                     19,500

Phosphatidylserine                          400                           1,000

Vitamins:                   Choline (as a constituent of Phosphatidylcholine)

Alpha-Glycerylphosphorylcholine           8,000

 

ðThe therapeutic dosage of Lecithin is 10,000 – 30,000 mg (10 – 30 grams) per day:

 

ðClinical trials using Lecithin for the prevention and treatment of Atherosclerosis have involved the use of 10,500 mg of Lecithin per day.

ðThe dosage of Lecithin used in a clinical trial that resulted in Memory improvement in Alzheimer’s Disease patients was 15,000 mg (15 grams) per day.  Other studies conducted on Alzheimer’s Disease patients have involved the use of 10,000 – 20,000 mg (10 – 20 grams) per day.

 

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Recipe for Cholesterol

The idea of bad or good cholesterol is outdated and absurd in this day—the idea of cholesterol that has been damaged is a reality since it does so much for us in regard to protecting against cancer—regulating our Vitamin D conversions-removing toxins from the body—supporting brain –liver-hormone-heart and other bodily functions—so will give a recipe with lecithing for several things

 

Using lecithin with rosemary –will improve heart and liver and brain

Take 1-2 capsules or use ½ tsp of either sunflower or egg lecithin

Add to it either 500mgs of rosemary powder or 3-5 drops of the tincture of rosemary-or one drop of essential oil of rosemary—do this at least 2 times a day

And remove all starches and sugars that are processed from the system

 

Adding Lecithin with Cq10 and Black pepper will assist the heart remaining strong and the cells remaining viable—add 1-2 caps of Egg or Sunflower lecithin

With 30-60 mgs of Cq10 and add either 3 drops of black pepper tincture—one drop of the essential oil  or use approximately ¼ tsp of black pepper with this

 

ðSpecial Note when adding the essential oils add direct to the Lecithin of choice ( in teaspoon or open capsule and add to the fat—NEVER TAKE STRAIGHT –ALWAYS ALWAYS use a carrier or it could cause internal issues