Articles of Interest

Exerpt from the book: "Never Be Sick Again"

According to the World Health Organization The US ranks #37 in overall health quality.
W.H.O. FACT: The US spends far more on health, in total and per capita, than any other nation in the world, but our overall health still ranks quite poorly. According to the WHO, the US ranks 37th in overall health quality. It should serve as a wakeup call to all Americans when a third world country like Oman spends only $344 per person per year on health and ranks 8th in the world, while the US spends more than 10 times that much and we are still 37th!!!

Top Healthy Foods You Can Eat:

Black Beans 

Has most antioxidant of any Legumes. Provides good source of plant based protein, helps lower cholesterol and reduce cancer risk.

Blueberries

Great source of antioxidants, loaded with phytochemicals that help fight all types of diseases when eaten uncooked. (Organic produce is always recommended to avoid pesticide residues)

Broccoli

One of the top foods recommended by the American Cancer Association for preventing Cancer.  Loaded with  antioxidants and phytochemicals that help detoxify carcinogens and flush them from the body. Contains sulforaphane which also helps fight cancer.  

Oats

Helps reduce cholesterol, high fiber to help fight colon and intestinal problems and may help stabilize blood sugars in diabetics.

Onions

Loaded with Quercetin,  and other healthy flavanoids. Their sulphur compounds help thin the blood, increase good Cholesterol ( HDL), and help prevent heart disease.

Garlic

Garlic has the reputation for reducing cholesterol and being great for the cardiovascular system/

Spinach

Loaded with Iron, folate and tons of antioxidants. The beta carotene and lutein help maintain healthy vision. Eat with lemon juice to make the iron in spinach easier for the body to absorb.

Sweet Potatoes    

Best source of beta carotene than almost any other vegetable even carrots! Also Sweet potatoes contain about 60% less carbs than white potatoes.

Tomatoes

Cooked tomato products like Catsup, Spaghetti Sauce and Tomato paste are great sources of Lycopene an amazing cancer fighter. Lycopene has been shown to reduce aging of arteries.

It takes 164 raw tomatoes to equal the amount of Lycopene in 16 cooked ones. 

Walnuts

Walnuts are loaded with Omega 3 Fatty Acids that are great for the heart and circulatory system. They increase the HDL (good cholesterol) and reduce the LDL (bad cholesterol) Black walnut oils help kill parasites. 

Cabbage

This is also one of the top foods recommended by the American Cancer Association for preventing Cancer.  The core is loaded with pepsin that is a digestive enzyme that help digest food better. It also is loaded with antioxidants and cancer fighting phytochemicals.

Loaded with  antioxidants and phytochemicals

SUPERSIZE ME Documentary Film

What’s the opposite of Food First? What if someone ate nothing but empty nutrition in the form of fast food for 10 days and drank nothing but soda? You’d expect to see that person experience declining health, right? What if someone was crazy enough to do it for 30 days? Would they die? Would they ever be the same?

Amazingly, someone has eaten nothing but McDonalds’ food for 90 straight meals—breakfast, lunch and dinner for 30 days, all in the name of art. Super Size Me: A Film of Epic Portions is an independent film screened at the just-completed Sundance Film Festival here in Utah. The film follows Morgan Spurlock, who directs the film, as he eats meal after meal of McDonald’s fare.

Spurlock first thought about the film on Thanksgiving 2002. "Watching the TV news, he heard about a lawsuit filed by two New York City girls, who claimed an addiction to McDonald’s food made them obese. In the news stories, Spurlock noted food-industry spokespeople stressing that their products could not be blamed for the girls' obesity. ‘If it's that good for me, then I should be able to eat it every day,’ Spurlock concluded."

On February 1, 2003, Spurlock began his fast food experiment. His health was monitored by three doctors and a dietitian.  His doctors were amazed to find that after just 20 days, the 33-year-old Mr. Spurlock, who started in supreme physical condition, was almost in liver failure. They encouraged him to abandon the diet, but he continued through the month, gaining a total of 25 pounds and finding himself depressed and listless."

The Deseret News also a Utah newspaper, reports that Spurlock:

gulped down about 5,000 calories a day at McDonalds across the country. All told, he ingested about 30 pounds of sugar and 12 pounds of fat from the fast food. And after bingeing on everything Ronald’s menu has to offer at least once—and supersizing when offered—the previously trim and healthy Spurlock had spent about $850…raised his once-normal cholesterol levels by 65 points, sent his blood-fat levels out of the Playland roof and, in one of his doctor's words, turned his liver into paté.

Plus, he became emotionally and physically addicted to the grub despite repercussions of headaches, chest pain, mood swings, exhaustion, depression, etc.

"I felt depressed constantly when I was eating this food," he said. "I was a horrible person to be around most of the time."

You would think that after just a few days of nothing but McDonalds, he’d crave something else. No! He was "emotionally and physically addicted to the grub." Hopefully people you talk to about their empty nutrition habits aren’t in such a dire state, but this vividly (and sickeningly) illustrates the addictive power of empty nutrition. Overcoming such a strong connection, emotional as well as physical, to food will be one of the biggest challenges your customers face.

This article was published in FDA Consumer magazine several years ago. 

Excerpts from FDA Article:

Is That Newfangled Cookware Safe? by Dale Blumenthal It's twice as hard as stainless steel, it conducts heat 28 times faster than glass, and it's nonstick for life. Anodized aluminum this new material is just one of the many new inventions that have revolutionized the cookware industry in the past 10 years. Crock-pots cook dinner while you're at work, plastic coatings make the perfect omelet child's play, and now, with coated anodized aluminum, you can cook cheese to death without scratching the pan. Is It Safe? Questions about safety, however, have accompanied the introduction of new types of cookware. Do scratches on a nonstick coated pan mean that we've scraped a toxic material into our perfect omelet? Does aluminum from pots and pans leach into the food we eat and cause health problems? Are there precautions that should be taken when cooking with copper-clad pans? Do glazed crock-pots contain dangerous amounts of lead? Regulating these products also presents some unusual issues for the Food and Drug Administration. You won't find a regulation anywhere on the books that specifically addresses cookware, says John Thomas, of the division of regulatory guidance at FDA's Center for Food Safety and Applied Nutrition. But, Thomas adds, when a type of cookware raises safety concerns, FDA gets involved. Chemicals that migrate from cookware into food are considered food additives (substances that become a component of a food or otherwise affect its characteristics) and are therefore under FDA's jurisdiction. FDA addresses safety concerns about housewares on a case-by-case basis. For instance, after a California family suffered acute lead poisoning from drinking orange juice stored in a ceramic pitcher bought in Mexico, FDA initiated a formal compliance action in 1971 limiting the amount of lead that may leach from products used to hold food. In taking this action, the agency relied on food additive provisions that prohibit adulterating a food by adding poisonous and deleterious substances to the food. Since then, FDA has tightened restrictions on lead. (See An Unwanted Souvenir: Lead in Ceramic Ware, in the December 1989-January 1990 issue of FDA Consumer.) Aluminum More than half (52 percent) of all cookware sold today is made of aluminum, according to Cookware Manufacturers Association executive vice president Paul Uetzmann. But most of these aluminum pots and pans are coated with nonstick finishes or treated using a process that alters and hardens the structure of the metal. In the 1970s, Canadian researchers reported that the brains of Alzheimer?s disease victims contained abnormally high levels of aluminum. The studies stirred a controversy about whether aluminum is the cause or result of the disease. At the same time, many concerned consumers discarded their natural aluminum cookware. Stephen Levick, M.D., from Yale University School of Medicine in New Haven, Conn., wrote in a letter to the editor of the New England Journal of Medicine, out with my corroded aluminum pots. Dr. Levick has thrown away his pots and pans to no avail.? Researchers still are investigating the connection between aluminum and Alzheimer's disease. But according to Creighton Phelps, Ph.D., director of medical and scientific affairs at the Alzheimer's Association, much recent data support the theory that brains already damaged by Alzheimer?s disease may permit entry of abnormally high levels of aluminum. A person using uncoated aluminum pans for all cooking and food storage every day would take in an estimated3.5 milligrams of aluminum daily.

Aluminum cookware manufacturers warn that storing highly acidic or salty foods such as tomato sauce, rhubarb, or sauerkraut in aluminum pots may cause more aluminum than usual to enter the food. (Also, undissolved salt and acidic foods allowed to remain in an aluminum pot will cause pitting on the pot?s surface.

Stainless Steel Uetzmann says that stainless steel accounts for 43 percent of cookware sold today. Stainless steel cookware and bakeware is exceptionally durable. Says Uetzmann, Its attractive finish won't corrode or tarnish permanently, and its hard, tough, nonporous surface is resistant to wear. Like other steels, stainless steel is an alloy a combination of iron and other metals. Unlike other steels, however, it contains at least 11 percent chromium. This chromium makes the steel stainless all the way through. According to the Cookware Manufacturers Association, stainless steel may also contain other elements, such as nickel, molybdenum or titanium. These materials can contribute special hardness, high temperature resistance, and resistance to scratching and corrosion to the finished stainless steel alloy. As stainless steel does not conduct heat evenly, most stainless steel cookware is made with copper or aluminum bottoms. Manufacturers caution against allowing acidic or salty foods to remain in stainless steel for long periods. Although there are no known health hazards from leaching of the metal, undissolved salt will pit steel surfaces. Copper Copper is called a noble metal by both cooks and chemists, but for different reasons. Noble to a chemist means that the metal does not corrode easily. To a cook, it means magnificent in appearance. To both, copper fills the bill. (See Cookware as a Source of Additives, in the March 1982 issue of FDA Consumer.) Copper is an excellent conductor of heat, especially good for top-of-range cooking. Cooks often prefer copper cookware for delicate sauces and foods that must be cooked at precisely controlled temperatures. However, copper cookware is usually lined with tin or stainless steel. FDA's Thomas says that the agency cautions against using unlined copper for general cooking because the metal is relatively easily dissolved by some foods with which it comes in contact and, in sufficient quantities, can cause nausea, vomiting and diarrhea. The toxic effects of copper are well documented. I. Herbert Scheinberg, M.D., one of the nation's experts on copper toxicity and professor of medicine at the Albert Einstein College of Medicine, cites a classic case reported by the New York Department of Health in the 1970s. Children attending a movie matinee bought soda from the type of vending machine that drops a cup and fills it with carbonated water from one side and syrup from another. The check valve for dispensing the carbonated water was made of copper. Overnight, a significant amount of copper had dissolved into the carbonated water. The children became ill from drinking the soda contaminated with copper salts. Ceramic and Enameled Cookware In 1830, a Bohemian craftsman found he could create a permanent, smooth, glassy surface on cast iron by finishing it with porcelain enamel. This highly durable glass is stain and scratch resistant and does not pick up food odors. Today, enamel-coated iron and steel provide colorful as well as practical additions to the cook's collection. Cookware made properly of enamel on these metals is safe to cook with, says Edward A. Steele, acting director, executive operations staff, in FDA's Center for Food Safety and Applied Nutrition. Steele says that because of the high firing temperatures required, lead which could present a safety concern is not used in the enamel for this cookware. Lead, however, is used in some glazes for slow-cooking pots (crock-pots). But, in tests done in 1987, FDA found that the amount of lead that leached into food from these pots did not exceed FDA standards. (See An Unwanted Souvenir: Lead in Ceramic Ware, in the December 1989-January 1990 issue of FDA Consumer.) At the same time (1971) that FDA restricted the amount of lead permitted to leach from housewares, the agency also established limits for cadmium after it learned that this potentially toxic substance was sometimes contained in the red, yellow and orange pigments used to color the interior of enamel cookware. In the mid-1970s, FDA inspectors discovered excessive cadmium levels in imported cookware and prohibited these products from entering the country. Cadmium was used mostly by foreign manufacturers. But, says Steele, manufacturers have discontinued its use, and consumers today are not in danger of cadmium poisoning from enamelware marketed today.

THOUSANDS OF EPA SCIENTISTS ISSUE WARNING ON FLUORIDE 
Over 7,000 U.S. Environmental Protection Agency (EPA) employees have called on Congress to pass a moratorium on the use of fluoride in drinking water, citing a series of new studies directly connecting the chemical to cancer. The group, made up predominantly of EPA scientists, has sent letters to key Congressional committees and the EPA Secretary, calling for the EPA to classify fluoride as a human carcinogen. At this point, it appears the National Academy of Sciences is being instructed to review relevant studies and report to Congress and the EPA on the topic in early 2006. The OCA will be calling on its supporters to take action when that report is released.
 http://www.organicconsumers.org/foodsafety/flouride090105.cfm


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