The Most Common Mistakes Health Nuts Make With Their Diet

July 15, 2014 Michael Edwards Leave a comment

There are phases that people typically go through while learning to eat right and take control of their health. For me, the first step was choosing the fast food restaurant that makes those sandwiches fresh, right in front of you. I also switched from cola to the clear lemon and lime flavored sodas, because I decided to obey my thirst, as the old slogan went. Then, after multiple kidney infections, I finally gave up soda completely, switching to store bought fruit juices. I loved seeing my favorite snack food bar begin to appear at convenience stores. After all, what could be better than whole grains sweetened with brown rice syrup, marketed via a picture of a guy climbing a cliff?

The more I learn, the more I realize how simple achieving good health can be for most people. I have achieved a level of health that few people in this world will ever realize.
We tend to make things too complicated, and we tend to look to replace our bad habits with less harmful bad habits. We tend to use the word “healthy” when “healthier” would be more appropriate.
Here are the common pitfalls we health nuts often fall into that keep us from experiencing a level of health and vitality that we preach about and dream of.

1. Relying on Supplements

Some supplements are great. There are people who cannot get enough nutrition from food. There are people who live nowhere near a farmer’s market and cannot grow their own food. There are people who are very sick and need the targeted nutrition supplements can offer. Personally, I take Total Nutrition daily. It’s one of the few supplements I take regularly. I also use SF722 for Candida, but that’s only for the rare occasion that I ate too much sugar or drank a little alcohol.
In my experience, people tend to turn to supplements and tinctures for a quick fix. I know the tricks. I know what can stop a migraine in its tracks. I know what to do if I am experiencing nausea. If I were to have acid indigestion, I know exactly how to alleviate it naturally and immediately. If I were suffering from insomnia, I know what I could take that will knock me out, without the side effects of prescription drugs. And I can stop a cold or flu from happening quicker than other people even realize they’re coming down with something.
But none of these “cures” get to the root of the problem. And natural remedies that do not address the cause have a very important and overlooked side effect—they mask symptoms, allowing us to continue living our toxic lifestyles. This is not a good choice in the long run.
The foundation of health comes from the food you eat. Supplements should be used to supplement your diet, not to replace your diet.

2. Too Much Organic Junk Food

Just because it’s labeled organic, or vegan, or natural, does not mean it’s healthy. “Healthier” would be a better word for it. But the convenience of prepackaged food certainly has its allure and I understand how hard it is to let go of those all natural cheese doodles when the conventional ones were your favorite snack food.
Refined food, prepackaged food, “snack” food should be severely limited. I used to have a pantry full of organic chips, all natural snack bars, organic soda, and sugar free, vegan something-or-others. Now my pantry contains healthier staples such as dry beans, brown rice, lentils, and quinoa. There was a direct correlation to my health and well being and the elimination of processed foods.
I still eat junk food occasionally. If I go to a movie, I like to sneak in the organic chips and sugar cane juice sweetened chocolates (and fruit). The difference is, my pantry is not stocked with them. They are a special occasion treat. A rarity. And one that feels less and less worth it every time I indulge.

3. Too Much Eating Out

This is a tough one to get over. I loved going out to eat. I loved being waited on, relaxing, enjoying myself, have a good conversation, not having to cook. And these days, there are plenty of healthier restaurants to choose from. There is a problem though. Even the healthiest restaurants still produce food that is not good for you. I know of one restaurant, out of the thousands I have dined at, where I could eat regularly and still feel as healthy as I do now. And only about a third of their menu was what I would call truly healthy.
I realized that I was going out and eating at restaurants, in large part, to get some wind-down time. It was the only way I could have a simple, casual conversation with whichever woman I was dating. It was the only time I took for myself that forced me to slow down and enjoy life. In every other moment of my existence, I was rushing.
And then I realized that the more I took time to cook, to slow down, to take time for myself (and now, my family) the better the meal. I became a really good cook. Now restaurants, even t he healthiest and best reviewed, generally disappoint me.
Restaurants, for a myriad of reasons, cannot prepare healthy nutritious meals as well as you can at home. The fact is, health food restaurants should be a treat. And conventional restaurants should be avoided.

4. Too Much Sugar

Typically, sugar is the last thing a health nut is willing to give up. Sugar cane juice, brown rice syrup, agave nectar, and every other natural sweetener that comes to mind, save stevia, have something in common; they are refined sugars. And refined sugars feed and/or promote viruses, bacteria, Candida and other fungi, and virtually all other parasites that affect us. They also contribute to cancer, diabetes, and all the other ailments that sugar can be attributed to promoting (which is almost every ailment we humans suffer from).
Sugar Is Sugar Is Sugar!
If you suffer from allergies, or if you’re battling that one last health issue that has been plaguing you since before you give up soda, try eliminating all the refined sugars from your diet for one week. Most are shocked to find that agave nectar was that one last thing making it impossible to get rid of those seasonal allergies, or the one thing they had to eliminate to finally heal their damaged knee they hurt in football 13 years ago (believe it or not, this is common; injuries do not heal well until sugar is given up). Allergies are also a sign of Candida overgrowth. SF722 and FloraMend will get rid of Candida in just a few days or less, faster than anything I know. But if you need constant support for your intestinal flora, your diet is off.

5. Too Much Juicing

The juices and the smoothies with the juice fall under the same category as sugar. When you juice fruits, and the sweeter vegetables, you loose a lot of nutrition. This includes fiber that helps slow the absorption of sugar. In effect, you are refining your own produce, turning it into simple sugars, when you juice.
Juicing regularly has its place. Juicing produce with very little sugar is a nice way to get a lot of nutrition into your body at once (it’s just not so pleasant to my palate). Also, there are people who are so sick that they cannot digest whole foods. Furthermore, when detoxifying, juicing can be a way to get in nutrition easily without making your body work for it while it is overburdened with the release of toxins.
I do juice occasionally. I do ginger and turmeric shots at least a few times a week. I also juice kale, carrots, beets, and granny smith apples a couple of times a month. I love juice. The difference is, it’s not a staple (unless I am detoxifying). Whole, unadulterated produce is my staple.

7. Too Little Produce

In my experience, this is the last step one takes to regaining their health and living a life full of vitality without aches and pains. Fresh, raw, and organic (whenever possible) produce is the key to health. Eighty percent of my diet is raw produce. I eat many more vegetables than fruit. I make myself a large salad almost every single day, containing a minimum of 10 different vegetables. I get a variety of produce, as opposed to sticking to just a few. I eat like a rabbit when I am snacking. For instance, I open the fridge and I pull out a stalk of kale.
I do not let a lack of organic food stop me. I prefer organic whenever possible. After all, I am the chief editor of a publication called Organic Lifestyle Magazine. But it surprises people to find out that I would sooner buy conventional raw produce than organic frozen produce, provided the food is not genetically modified. This means I avoid the following conventional produce at all costs: sweet corn, potatoes, Hawaiian papaya, alfalfa, and soy (sprouts, beans). Other than that, you’re safe from GMOs with produce.
And I am not saying don’t buy organic. Let me stress that. Buy organic whenever possible! Just don’t let a lack of organic produce turn you towards the less beneficial packaged foods.

Conclusion

It may seem like I have a very limited diet. I don’t. I eat very well, and anyone who comes to my home eats very well, too. Everyone is always blown away at how good, unusual, and healthy my meals are. It takes time, though. I take time to prepare my food. And it took time to get good at cooking (and often, not cooking, as in preparing raw dishes). It also took time to become reasonably quick at it.
There are few shortcuts in life that work, and this holds true for health as well. It takes time, patience, dedication, and discipline. I promise you this: it’s an investment that is well worth it. Health is a hobby for me. Other people live and breathe football, or reality television, or the nightlife. I learned, some time ago, to make family, health, food, and learning my passions. They all coincide nicely. I continue to simplify my life, to let go of the noise, the distractions, and the stuff that doesn’t really matter, so that I can keep my focus on those four passions.

Michael Edwards

Michael Edwards is the founder, owner, editor-in-chief, and janitor for Organic Lifestyle Magazine. At age 17, Michael weighed more than 360 pounds. He suffered from allergies, frequent bouts of illness, and chronic, debilitating insomnia.
Conventional medicine wasn’t working. While he restored his health through alternative medicine he studied natural health and became immersed in it.
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Allergy Free in Five Days

July 15, 2014 Michael Edwards Leave a comment

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I used to have allergies. Many foods were on my allergy list as well as pollen, dust, bug bites, bees, cats, and sometimes dogs. I was able to rid myself of all of these allergies. I can even eat foods that once put me in the hospital.

For many people, allergies are their only health issue. I know young people that have never known significant illness other than allergies. There are also plenty of health nuts who have learned all they could about natural health, brought their body to a healthier state, and still have allergies left to deal with.
Allergies tend to be thought of by even the most unconventional naturopaths as a genetic curse. If you have them, you have them, and you’re stuck with them. But in every single case that I have ever had where somebody asked me what they can do to eliminate their allergies, when the person followed through with my advise, they all were able to rid themselves of allergies.

Sugar Causes Allergies

In most cases, at least 9 out of 10, eliminating sugar does the trick. This includes agave nectar, carrot and beet juice, brown rice syrup, sugar cane juice, fructose, molasses, and any other refined sugar. Sugar feeds Candida. Candida multiply and poop. Their poop is toxic to us. It doesn’t matter what kind of sugar it is, Candida eat sugar.

Wheat Causes Allergies

Wheat is not what it used to be. The protein molecule is different. It’s been changed into a protein our bodies cannot digest. It’s toxic to us. It’s causing serious digestion problems. This leads to allergies. Also, bread is made with lots of refined ingredients that feed our parasites like sugar does.

Alcohol Causes Allergies

Alcohol is very toxic to the body. The damage that alcohol does feeds parasites like Candida and bacteria. Alcohol puts a toll on the liver, and an overtaxed liver almost always leads to allergies.
Alcohol contains fermented yeast and sugars – both ingredients that feed the Candida already living in your body. To top it off, alcohol acts as a stimulant that triggers the release of blood sugar stores, thus making sugar for the Candida.
Alcohol kills friendly bacteria.

There is another interesting aspect to alcohol and yeast. Every living thing that eats must create waste on the other end. Usually that waste is toxic (poisonous) to the organism. Not so with yeast. The alcoholic by –products it creates can actually serve as a fertilizer to help it grow further. This explains why various researchers have indicated that everyone who drinks alcohol regularly (daily or a few times weekly) is likely harboring Candida overgrowth. – What Causes a Candida Yeast Infection

Refined Foods Causes Allergies

White flour, any kind of flour, white rice, chips, and processed “healthy” junk foods are all refined sugars to the body.

Dairy Causes Allergies

Pasteurized and homogenized cow’s milk is hard on our liver and it feeds all parasites just as well as sugar.

Allergy Free in Just 5 Days!

If you’re someone who takes care of themself, eats lots of produce, and simply needs to make that last step into total health by eliminating some sugars, you’ll likely find yourself allergy free in just a few days of very clean eating. Other people who are not as healthy may take longer, but with a very strict diet, most allergies are still typically gone in about 5 to 7 days.
You may be thinking to yourself, “Well what can I eat?” Whole foods. Fresh raw produce is the best. Vegetables are better than fruit, especially for those who suffer from Candida overgrowth. It won’t take long. It’s no more than a week out of your life. Give it a try. And then you can slowly work with your diet to figure out your specific triggers that cause allergies. For me it’s alcohol. I rarely drink, but when I do, if it’s more than a couple of drinks, my allergies creep back.
Give it a try and let us know how it goes for you. But be careful, and as always, use your best judgment.

Michael Edwards

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How to Avoid GMOs

July 15, 2014 Michael Edwards Leave a comment

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As more people are looking to preserve or restore their health through natural means, consumers are looking to avoid genetically modified organisms. Not everyone can find everything they need with the organic label, and some laboratory testing has shown that even foods that carry the organic label have been contaminated with genetically modified organisms.

I believe that in the not too distant future we will have consumer protection from GMOs with labeling laws, but with Monsanto’s control over our government, this is not right around the corner.
The best way to avoid genetically modified foods is to understand what foods are genetically modified and what foods are not. Understanding the difference between heirlooms, hybrids, and GMOs is imperative to understanding this issue, and there is much confusion here as well.
With heirlooms, you save the seeds of a fruit or vegetable with favorable characteristics. Other than selecting which plant seeds to save, the seeds are not manipulated. The plants are allowed to pollinate and ripen as they would naturally.
People often lump hybrids and GMOs together when arguing in favor of GMOS. And while there is modification to the plant at a genetic level, it’s not in the same way as when we talk about “GMOs.” Hybridization is the act of cross-pollinating two plants; each with a dominant favorable trait resulting in fruit will bear both of those traits.
Seedless watermelons are a good example of a hybrid. I’ve heard many people tell me they avoid seedless watermelon in an effort to avoid GMOS, but these watermelons are not a GMO food. The best reasons to avoid seedless watermelons is they don’t taste nearly as good, and likely contain less nutrition than their natural seeded cousins.
Another point of confusion is potatoes. Many consumers have begun to notice that their potatoes don’t sprout anymore. It used to be that if you didn’t eat potatoes fast enough, as it sat in your kitchen, the eyes would begin to turn into vines. The conventional potatoes bought in the grocery store don’t do this anymore, not through some form of genetic modification, but with very heavy doses of chemicals. This renders a lifeless potatoes that looks good to the ignorant consumer, and lasts longer on the shelves of the grocery store, as food generally does when it’s not alive.

Foods that are Genetically Modified

Beets, corn, cotton, Hawaiian papaya, soy, rice, canola, alfalfa, yeast (for making wine) and milk (RGBH) are genetically modified foods that have been deemed “fit for human consumption,” and are being produced and sold to us.
More than half of the cotton grown in the world is genetically modified. Not only used to make clothes, but cottonseed oil is used frequently in food production.
Genetically modified rice has been approved but is not yet in large-scale use.
GMOs were recently banned in Hawaii but they excluded papaya from the ban.
Genetically modified wheat has been developed but not approved for consumption. Unfortunately, commercial wheat fields have been contaminated with the genetically modified seed. It is not unlikely that we have been consuming GMO wheat.
Other genetically modified foods that have been deemed fit for human consumption, but are not being sold (or are very hard to find being sold) at this time (due to consumer and/or farmer demand) include summer squash and zucchini, tomatoes, and potatoes.
With these GMO foods are seeking approval for human consumption, rice, salmon, bananas, apples that don’t brown, and a purple tomato may be coming you’re your local neighborhood supermarket in the near future.

Genetically Modified Foods on our Grocery Store

First and foremost, the easiest way to avoid genetically modified organisms is to eat whole, unprocessed foods that are labeled organic. When organic is not available, know the most likely offenders; these include soy, sweet corn, alfalfa, and Hawaiian papaya.
When buying packaged foods, such as snack foods, know your GMO ingredients. Without a GMO free guarantee, to avoid GMOs, one should avoid corn, dairy, soy, canola oil, sugar (sugar beets), and any conventional meat. Conventional, factory farmed livestock are fed genetically modified grains, including GMO foods that aren’t even trusted for human consumption.
As far as corn is concerned, it should be noted that popcorn comes from corn that is not genetically modified, and sweet corn is, typically, not genetically modified (though as with other genetically modified organisms, they will become more and more common very quickly).
Also, note that even when you buy organic, it is imperative, in order to completely avoid GMO foods, to know and trust the company when it comes to soy, alfalfa, wheat, sugar (from sugar beets) and corn. A reputable producer of food that cares about their customers’ health and freedom of choice will test their products regularly (like Eden Foods and Bob’s Red Mill). GMO contamination is a very serious problem, and it’s getting harder and harder to grow food without genetically modified seeds sneaking into the crops and taking over.
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Michael Edwards

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Turmeric – Learn More about This Ayurvedic Herb

July 9, 2014 Dr. Mercola Leave a comment

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Way before the advent of synthetic, drug-based medicine, herbs and spices were valued for their medicinal properties. One clear example of this is the use of plants in Ayurvedic medicine in India.

What Is Ayurveda?

Ayurveda, which roughly translates to “The Science of Life,” is an ancient holistic system of natural healing and medicine that goes back thousands of years. It is based on preventative medicine and acknowledges that your senses and your mind greatly influence your physiology. However, Ayurveda is not just a medicinal system. It also teaches how human beings are an integral part of nature. It emphasizes that you should live in harmony with nature, just as animals and plants do.
Ayurveda has many important components, and one of these is the use of herbs and spices. Herbs are recommended on a regular basis to help build and maintain a healthy physiology. In fact, many Ayurvedic herbs are now known as some of the most potent adaptogens on the planet.
Ayurvedic herbs and spices are greatly valued in Asian traditions and are often incorporated into everyday meals. Fragrant and flavorful varieties like ginger and cardamom are some of the most common examples of Ayurvedic herbs.

This Curry Spice Is One of the Best Ayurvedic Herbs

Turmeric is another Ayurvedic herb that is known for its healing properties and warm peppery flavor. It is the primary spice used for making delicious curry dishes. The use of this herb is said to date back more than 5,000 years. In India, there are tales that suggest that this spice’s usage dates back 10,000 years.
According to historical records, the ancient Polynesians also carried turmeric with them on their voyage across the Pacific to Hawaii. Today, turmeric, or Olena, is still widely used by Hawaiian natives. Meanwhile, in Europe, turmeric has been used as a substitute for saffron, an expensive old world spice.
Turmeric contains a powerful curcuminoid called curcumin, the pigment that gives this spice its lovely yellow-orange color. Curcumin benefits are becoming more and more well-known, leading to the popularity of turmeric and curcumin supplements today.

How to Maximize Your Curcumin Absorption

You can get curcumin simply by adding turmeric in your meals. Use it liberally in your cooking, and its earthy flavor will add a unique taste to your food. It’s best to opt for a pure turmeric powder instead of curry powder, as many curry powders typically have small amounts of curcumin.
It is difficult to absorb curcumin, so it’s important to maximize its bioavailability. Here’s one method: make a microemulsion by mixing one tablespoon of curcumin powder with one or two free-range egg yolks and a teaspoon of melted coconut oil. Afterwards, use a hand blender to emulsify.
Another idea is to put one tablespoon of curcumin powder into a quart of boiling water. Let it boil for 10 minutes, creating a 12 percent solution. Drink the liquid once it’s cooled down. The curcumin will fall out of the solution gradually, so make sure to drink it within four hours. This drink has a woody, earthy flavor.
Remember, though, that the curcumin in turmeric is a very potent yellow dye that may permanently discolor surfaces and even your skin, so be careful when handling this spice. Wear gloves and an apron when using it.
Turmeric is just one of the herbs and spices widely used in Ayurveda. Other notable herbs you shouldn’t miss out on include tulsi, basil, and ginger, which can all have a positive impact on your wellbeing.
About the Author
Elaine Rosales writes for Mercola.com. She is currently researching the uses of turmeric and whether or not curcumin supplements are as potent and efficient as turmeric powder.

Dr. Mercola

Factory Farmed Chickens: The Hidden Cost of Cheap Chicken

July 8, 2014 Cornucopia Institute Leave a comment

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Americans eat a phenomenal amount of chicken, more than any other meat. Those of us over 50 can still remember when chicken was a treat for special occasions because it was more expensive than beef. Today chicken is the cheapest meat, and its consumption has doubled since 1970. Advocates of factory farming boast that their techniques have brought chicken within the reach of working families.

Tyson Foods proudly calls itself “the largest provider of protein products on the planet,” as well as “the world leader in producing and marketing beef, pork, and chicken.” Tyson now produces more than 2 billion chickens a year, and if you are shopping in a typical American supermarket, close to a quarter of the chicken you see on the shelves will have been produced by Tyson.
Virtually all the chicken sold in America—more than 99 percent, according to Bill Roenigk, vice president of the National Chicken Council—comes from factory-farm production similar to that used by Tyson Foods. The ethical issues raised by its production of chicken therefore exemplify issues raised by modern intensive chicken production in general. We can divide these issues into three categories, according to whether they most immediately impact the chickens, the environment, or humans.
The Cost To Our Ethics
To call someone a “birdbrain” is to suggest exceptional stupidity. But chickens can recognize up to 90 other individual chickens and know whether each one of those birds is higher or lower in the pecking order than they are themselves. Researchers have shown that if chickens get a small amount of food when they immediately peck at a colored button, but a larger amount if they wait 22 seconds, they can learn to wait before pecking.
Interesting as these studies are, the point of real ethical significance is not how clever chickens are, but whether they can suffer—and of that there can be no serious doubt. Chickens have nervous systems similar to ours, and when we do things to them that are likely to hurt a sensitive creature, they show behavioral and physiological responses that are like ours. When stressed or bored, chickens show what scientists call “stereotypical behavior,” or repeated futile movements, like caged animals who pace back and forth. When they have become acquainted with two different habitats and find one preferable to the other, they will work hard to get to the living quarters they prefer.
Most people readily agree that we should avoid inflicting unnecessary suffering on animals. Summarizing the recent research on the mental lives of chickens and other farmed animals, Christine Nicol, professor of animal welfare at Bristol University, in England, has said: “Our challenge is to teach others that every animal we intend to eat or use is a complex individual, and to adjust our farming culture accordingly.” We are about to see how far that farming culture would have to change to achieve this.
Almost all the chickens sold in supermarkets—known in the industry as “broilers”—are raised in very large sheds. A typical shed measures 490 feet long by 45 feet wide and will hold 30,000 or more chickens. The National Chicken Council, the trade association for the U.S. chicken industry, issues Animal Welfare Guidelines that indicate a stocking density of 96 square inches for a bird of average market weight—that’s about the size of a standard sheet of American 8.5-inch by 11-inch typing paper. When the chicks are small, they are not crowded, but as they near market weight, they cover the floor completely—at first glance, it seems as if the shed is carpeted in white. They are unable to move without pushing through other birds, unable to stretch their wings at will, or to get away from more dominant, aggressive birds.
If the producers gave the chickens more space they would gain more weight and be less likely to die, but it isn’t the productivity of each bird—let alone the bird’s welfare—that determines how they are kept. As one industry manual explains: “Limiting the floor space gives poorer results on a per bird basis, yet the question has always been and continues to be: What is the least amount of floor space necessary per bird to produce the greatest return on investment.”
The Cost to the Environment
In western Kentucky, the masthead of The Messenger, the local newspaper of Madisonville, carries the slogan “The Best Town on Earth.” But if you had been in the audience of a hearing at the Madisonville Technology Center on the evening of June 29, 2000, you would have had to wonder about that. The Natural Resources and Environmental Protection Cabinet of the Kentucky Department of Environmental Protection was listening to public comment on a proposed regulation for Concentrated Animal Feeding Operations, also known as factory farms. A long procession of citizens came up and made their views known. Here is a selection:
“Since Tyson took over the operation of the growing houses, there is a very offensive odor that at times has taken my breath. There has been a massive invasion of flies. It is hard to perform necessary maintenance on our property.”
“Uncovered hills of chicken waste attract hundreds of thousands of flies and mice… People, including school children, cannot enjoy a fresh morning’s air and can’t inhale without gagging or coughing due to the smell.
“My family lives next to chicken houses. We caught 80 mice in two days in our home. The smell is nauseating … My son and I got stomach cramps, diarrhea, nausea, and we had a sore on our mouths that would not go away. We went to the doctor and my son had parasites in his intestines. Where are the children’s rights? Should families have to sacrifice a safe and healthy environment for the economic benefit of others?”
Western Kentucky is an example of a nationwide problem. In Warren County, in northern New Jersey, Michael Patrisko, who lives near an egg factory farm, told a local newspaper that the flies around his neighborhood are so bad, “You literally can look at a house and think it’s a different color.” Buckeye Egg Farm in Ohio was fined $366,000 for failing to handle its manure properly. Nearby residents had complained for years about rats, flies, foul odors, and polluted streams from the 14-million-hen complex. At the same time, Oklahoma Attorney General Drew Edmondson was threatening to sue Arkansas poultry producers, including Tyson Foods, saying that waste from the companies’ operations is destroying Oklahoma lakes and streams, especially in the northeast corner of the state.
Tyson produces chicken cheaply because it passes many costs on to others. Some of the cost is paid by people who can’t enjoy being outside in their yard because of the flies and have to keep their windows shut because of the stench. Some is paid by kids who can’t swim in the local streams. Some is paid by those who have to buy bottled water because their drinking water is polluted. Some is paid by people who want to be able to enjoy a natural environment with all its beauty and rich biological diversity. These costs are, in the terms used by economists, “externalities” because the people who pay them are external to the transaction between the producer and the purchaser.
Consumers may choose to buy Tyson chicken, but those who bear the other, external costs of intensive chicken production do not choose to incur them. Short of moving house—which has its own substantial costs—there is often little they can do about it. Economists—even those who are loudest in extolling the virtues of the free market—agree that the existence of such externalities is a sign of market failure. In theory, to eliminate this market failure, Tyson should fully compensate everyone adversely affected by its pollution. Then its chicken would no longer be so cheap.

Cornucopia Institute

The Cornucopia Institute is a populist farm policy research group based in Wisconsin and acts as its Senior Farm Policy Analyst.
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GMO-Bananas are Going Into Human Trials

June 30, 2014 Max Goldberg Leave a comment

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Why This Won’t End Well

Some people have had it with “natural” food.

For fifteen years, Urvashi Rangan, director of consumer safety and sustainability for Consumer Reports, has been pointing out that “natural” is just about the most misleading label that you’ll ever see on a food package. Yet consumers still look for that word, food companies still love to use it and the Food and Drug Administration can’t or won’t define it.
So Rangan now says it’s time to kill the “natural” label. Consumer Reports is about to submit formal petitions to the FDA and the U.S. Department of Agriculture, asking them to ban the word from food packages, so that consumers won’t be hornswoggled by empty promises.
It’s the latest turn in a debate that’s gone on for decades, in part because defining naturalness seems to be just as hard as defining beauty.
According to a report from the Center for Science in the Public Interest, the FDA told a food manufacturer in 1940 that canned, heat-treated grapefruit juice couldn’t be called natural. “This term should be reserved for fresh juice or juice which has been kept without intervention of any process of heat treatment,” the agency wrote.
But times and technology change. These days, the FDA only objects to calling a food “natural” if it contains artificial flavor, color or other synthetic additives. Otherwise, there are few restrictions.
Farmers can grow crops using pesticides and genetically modified crops, often called GMOs. They can feed antibiotics to animals or keep egg-laying chickens in cages. Food processors can add sugar (an “all-natural” sweetener, after all) or corn starch or anything else derived from plant or animal life to their products. It’s all “natural.”
This is galling for Rangan, because Consumer Reports been campaigning against several of these practices, including the use of antibiotics and GMOs. Most consumers, she says, believe — mistakenly — that food labeled “natural” is produced without these practices. Surveys show that most consumers think that the label is equivalent to “organic.” Organic rules do ban the use of antibiotics, GMOs and almost all synthetic pesticides.
In theory, the FDA could define “natural.” In reality, Rangan says, there’s little chance that will happen, at least not quickly. It took many years for the USDA to come up with a working standard for organic food, and defining “natural” would be just as complicated. Better, she says, just to ban the word.
Others have attacked the problem through the courts. More than 200 lawsuits have been filed against the use of “natural,” arguing that it can’t apply to food containing GMOs or hydrogenated oils. In some cases, companies responded by erasing the offending word from the label.
Rangan’s quest to ban the word entirely, however, faces tough legal hurdles.
“I’d be very surprised if the FDA has any interest in acting on this,” says David Ter Molen, an attorney with Freeborn & Peters in Chicago who’s also editor of a “Food Identity Blog.” “This is not a health or safety issue for them” and not high on the agency’s list of priorities.
So, for now, whether something is natural remains a matter of opinion.
Republished from Living Maxwell

Max Goldberg

I’m just a regular person who decided to take his physical and mental health into his own hands. Along the way, I developed a real passion for organic food as a means to improve my well-being. Let me tell you my story…click here for more
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The Amazing Herbal Power of Ginger

June 28, 2014 David Jockers DC, MS, CSCS Leave a comment

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Superfoods are foods and herbs that have a unique concentration of nutrients that synergize together to boost potential. These foods are typically loaded with a combination of critical fatty acids, anti-oxidant phytonutrients, and essential amino acids. Ginger is a superfood herb.

Ginger is used throughout the world in countries such as China, Japan, India, Greece, Caribbean countries, England, and the USA. It is made into ginger teas, ginger-ale, ginger beers, ginger bread, gingersnap cookies and ginger biscuits. Almost every culture has historically used it for its powerful ability to enhance immunity, improve digestion, and reduce inflammation.

Loaded with Anti-Oxidants

This incredible superfood herb is 13th on the anti-oxidant list, boasting an impressive ORAC score of 28,811. Ginger is composed of several volatile oils that give it its characteristic flavor and odor: zingerone, shogaols, and gingerols. These oils are powerful anti-bacterial, anti-viral, anti-fungal, and anti-parasitic agents. In addition, ginger inhibits cancer cell formation while firing up our body’s own inborn ability to destroy cancer cells.

Ginger Improves Digestive Function

Ginger has classically been used to improve the digestion process. Nine different substances have been found that stimulate serotonin receptors in the gut, which provides benefits to the gastrointestinal system. This reduces gut related inflammation and enhances nutrient absorption.
Ginger is classified as a carminative (reducing intestinal gas) and an intestinal spasmolytic (soothes intestinal tract) while inducing gut motility. Ginger is known to reduce fever related nausea, motion sickness, and feelings of “morning sickness.” Additionally, it helps aid in the production of bile, making it particularly helpful in digesting fats.

Ginger is a Powerful Anti-Inflammatory

Ginger is also an important part of am anti-inflammation, natural pain-relief program. One compound called 6-gingerol has been shown to significantly inhibit the production of a highly reactive nitrogen molecule, nitric oxide, that quickly forms a dangerous free radical peroxynitrite. Additionally, ginger helps to protect the body’s stores of glutathione (the super anti-oxidant and free radical destroyer).
Ginger is also very high in potassium, which aids in electrical energy production and detoxification. It is a great source of manganese, which protects the lining of the heart blood vessels and urinary tract. Ginger contains silicon, which enhances skin, hair, teeth, and nails. It helps assimilate calcium and reduces inflammation in the bone tissue, aiding the development of strong bones and teeth.
One of my favorite ways to get Ginger into my system is with the Beyond Organic Ginger Terrain. Organic ginger is taken through an advanced three-month fermentation cycle that unlocks the full nutritional potential within the ginger. This means more anti-oxidant potential and beneficial gingerols in a medium that allows it to stabilize the gut flora and optimize overall health.
Here is a tasty and very healthy recipe for an American Favorite – Ginger Ale.

De-Inflaming Ginger Ale

2 Tbsp of Coconut Water Kefir
1-2 cups of coconut water
2-4 oz of fresh ginger grated
2 tbsp of ginger terrain (optional)
Combine all ingredients and let sit and ferment for 24 hours to provide an amazing, probiotic enriched soda alternative.
Sources For This Article Include:

David Jockers DC, MS, CSCS

Dr. David Jockers owns and operates Exodus Health Center in Kennesaw, Ga. He is a Maximized Living doctor and the author of "SuperCharge Your Brain" -- Radically Improve Your Mood, Memory & Mindset. His passion is to see people reach their full God-given potential in life and health. For more information go to www.drjockers.com
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The Super Health Benefits of Maca

June 26, 2014 David Jockers DC, MS, CSCS Leave a comment

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Maca is a root vegetable belonging to the Brassica family of cruciferous vegetables. It is most similar to radishes and turnips in growth habits, size, and proportions. Maca is extremely rich in minerals with ample amounts of calcium, phosphorus, magnesium, selenium, potassium, copper, and zinc. These are extremely important for healthy skin, bones, eyes, and joints. These minerals are also vital for effective cellular formation, communication, and regeneration.

Maca is one of the highest altitude crops in the world, growing atop 8,000-14,500 foot regions of the Andes Mountains in Peru. In this climate, it faces extreme cold, intense sunshine, powerful winds, and challenged agricultural areas. The challenging climates do not harbor pests; therefore, maca is always grown organically. In fact, many Peruvian farmers have begun planting it with other root vegetables as the plant naturally repels pathogenic nematodes and other pests.

Adaptogenic Properties

Organic Raw Maca Powder green lifestyle market

The survival of the fittest principle of ecological evolution helps us understand the unique benefits maca provides. Over thousands of years, maca has developed the ability to thrive in some of the worst soil and environmental climates in the world. Maca has adapted effectively to these stressful conditions and developed certain factors that enhance human adaptability.
Maca is an adaptogenic in that it helps the body adapt to environmental stressors effectively. Adaptogenic substances support the nervous system, endocrine system, and immune system to allow the body to effectively manage homeostasis under challenging circumstances. This enhances energy levels, stamina, mental clarity, spiritual outlook, and the ability to handle oncoming stress.
Maca contains a certain balance of alkaloid and polysaccharide compounds that help improve control and coordination of the hypothalamus and pituitary gland. These regions are the master regulators of the body’s stress response and reproductive systems. Through this mechanism it helps stabilize adrenal output and regulate inflammatory hormones like cortisol.

Balancing Hormones

One of the unique characteristics of maca is its ability to help balance hormones in both men and women. Studies have found it effective for reducing hot flashes, painful menstrual cramps, improving mood and sexual desire. It hasn’t been demonstrated to consistently increase sex hormone production; instead it modulates and coordinates the role of these hormones more effectively.

A 2008 study published in Menopause showed that about 3.5 grams of maca per day reduced psychological symptoms, including anxiety, depression, and lower measures of sexual dysfunction in postmenopausal women independent of estrogenic and androgenic activity. Another 2006 study showed that maca improved cognitive function and reduced depression in surgery induced menopausal rats that couldn’t produce sufficient sex hormone.
Maca has also been demonstrated in several studies to improve libido and fertility in male and female rats. Many people have blogged their unique anecdotal testimonies of maca improving their sex life and overcoming their struggles with infertility.
Red maca has been shown in 2 studies to reduce prostatic hyperplasia in testosterone induced male rats. This demonstrates the glandular modulating effects of maca as it works to balance hormones. Red and black maca have the greatest anti-oxidant content and therefore the greatest health benefits.

Maca Helps Fight Against Diabetes and Heart Diseas

A 2007 study demonstrates maca’s ability to reduce inflammation at the cellular level. The results of the study indicated that maca was effective at improving glucose metabolism, lipid profile and anti-oxidant status. This improves cardiovascular function and decreases the risk of diabetes and heart disease.
This A 2006 study showed that Maca was able to inhibit bone loss in an ovarectomized rat. Typically amlack of the estrogen-secreting ovaries leads to increased catabolic state and subsequent bone loss. Another study showed a specific extract from Maca (RNI-249) was able to help to preserve cartilage cells by inhibiting catabolic pathways, activating anabolic mechanisms and enhancing blood flow into the cartilage cells.
Sources For This Article Include:

http://en.wikipedia.org/wiki/Lepidium_meyenii
http://www.greenmedinfo.com/blog/maca-superfood-energy-stamina-and-libido
Beneficial effects of Lepidium meyenii (Maca) on psychological symptoms and measures of sexual dysfunction in postmenopausal women are not related to estrogen or androgen content. Nicole A Brooks, Gisela Wilcox, Karen Z Walker, John F Ashton, Marc B Cox, Lily Stojanovska. Menopause. 2008 Nov-Dec;15(6):1157-62. PMID: 18784609
Gustavo F Gonzales, Vanessa Vasquez, Daniella Rodriguez, Carmen Maldonado, Juliet Mormontoy, Jimmy Portella, Monica Pajuelo, León Villegas, Manuel Gasco. Effect of two different extracts of red maca in male rats with testosterone-induced prostatic hyperplasia.Asian J Androl. 2007 Mar;9(2):245-51.
G F Gonzales, M Gasco, A Malheiros-Pereira, C Gonzales-Castañeda. Antagonistic effect of Lepidium meyenii (red maca) on prostatic hyperplasia in adult mice. Andrologia. 2008 Jun;40(3):179-85. PMID: 18477205
Mark J S Miller, Salahuddin Ahmed, Paul Bobrowski, Tariq M Haqqi. The chrondoprotective actions of a natural product are associated with the activation of IGF-1 production by human chondrocytes despite the presence of IL-1beta. BMC Complement Altern Med. 2006 Apr 7;6:13. PMID: 16603065
Yongzhong Zhang, Longjiang Yu, Mingzhang Ao, Wenwen Jin. Effect of ethanol extract of Lepidium meyenii Walp. on osteoporosis in ovariectomized rat. J Ethnopharmacol. 2006 Apr 21;105(1-2):274-9. Epub 2006 Feb 8. PMID: 16466876
Julio Rubio, Maria Caldas, Sonia Dávila, Manuel Gasco, Gustavo F Gonzales. Effect of three different cultivars of Lepidium meyenii (Maca) on learning and depression in ovariectomized mice. BMC Complement Altern Med. 2006 Jun 23;6:23. PMID: 16796734
Rostislav Vecera, Jan Orolin, Nina Skottová, Ludmila Kazdová, Olena Oliyarnik, Jitka Ulrichová, Vilím Simánek. The influence of maca (Lepidium meyenii) on antioxidant status, lipid and glucose metabolism in rat. Plant Foods Hum Nutr. 2007 Jun;62(2):59-63. PMID:17333395
Ana C Ruiz-Luna, Stephanie Salazar, Norma J Aspajo, Julio Rubio, Manuel Gasco, Gustavo F Gonzales. Lepidium meyenii (Maca) increases litter size in normal adult female mice. Biochem Biophys Res Commun. 1991 Aug 30;179(1):661-7. PMID: 15869705
G F Gonzales, A Córdova, K Vega, A Chung, A Villena, C Góñez, S Castillo. Effect of Lepidium meyenii (MACA) on sexual desire and its absent relationship with serum testosterone levels in adult healthy men. Andrologia. 2002 Dec;34(6):367-72. PMID:12472620
Christina M Dording, Lauren Fisher, George Papakostas, Amy Farabaugh, Shamsah Sonawalla, Maurizio Fava, David Mischoulon. A double-blind, randomized, pilot dose-finding study of maca root (L. meyenii) for the management of SSRI-induced sexual dysfunction. CNS Neurosci Ther. 2008 Fall;14(3):182-91. PMID: 18801111
http://www.examiner.com/article/discover-maca-root-nature-s-viagra
http://www.docstoc.com/docs/156925617/Maca-Powder-Benefits
http://therawsomelife.net/2013/07/18/the-benefits-of-maca/

David Jockers DC, MS, CSCS

Blog, Holistic Health, Natural Remedies

The Health Benefits of Epsom Salt Baths

June 26, 2014 David Jockers DC, MS, CSCS Leave a comment

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Epsom salts have been used by many different cultures for hundreds of years. They have a number of different beneficial properties and are used in gardening, household cleaning, and detoxifying the body. These salts are very inexpensive and can be purchased at bulk discounts in garden centers nearly everywhere. Using Epsom salt baths is an advanced detoxification strategy that has remarkable health benefits.

Epsom salts are named for a bitter saline spring located at Epsom in Surrey, England. Epsom is different than traditional salts in that it is actually a naturally occurring pure mineral compound of magnesium and sulfate. These minerals have very powerful health benefits that can enhance the detoxification capabilities of the body.

How an Epsom Salt Bath Works

Magnesium and sulfate are both readily absorbed through the skin and into the body’s blood stream. The skin is a highly porous membrane that both takes in minerals and eliminates toxins every day. Using a powerful mineral base such as Epsom salts in a bathwater medium creates a process called reverse osmosis. This process pulls salt and harmful toxins out of the body and allows the magnesium and sulfates to enter into the body.
Magnesium plays a critical role in over 325 enzymes, helps to improve muscle and nerve function, reduces inflammation, and improves blood flow and oxygenation throughout the body. Sulfates are necessary building blocks for healthy joints, skin, and nervous tissue. Epsom salts replenish the body’s magnesium levels and sulfates. This combination helps to flush toxins from the body and helps build key protein molecules in the brain tissue and joints.

Epsom Salt Baths are Powerful Anti-Inflammatories

The use of regular Epsom salt baths have been shown to improve the symptoms of many health conditions including athlete’s foot, gout, toenail fungus and sprains, bruises and muscle soreness. It is also good for anyone dealing with chronic disease or chronic pain to do regular Epsom baths to help detoxify and de-inflame while improving mineral and sulfur balance in the body.
Contraindications to Epsom baths would be if you are pregnant, dehydrated or have open wounds or burns on your skin. Individuals who are suffering with cardiovascular disease should always consult with a natural health physician who is familiar with the health benefits of Epsom salt baths before starting.

How to Take an Epsom Salt Bath

The first step is to schedule yourself at least 40 minutes as you need about 20 mins to remove the toxins and the second 20, minutes the body absorbs the minerals in the bath water.
Fill up your bath with warm water. Be sure to have a water filtration system in your house as you don’t want to bathe in tap water that has toxic chlorine, fluoride, dioxins and heavy metals. Add in the Epsom salts in the following amounts.

Children under 60 lbs: Add ½ cup of salts to a standard size bath
Individuals between 60-100 lbs: Add 1 cup of salts to a standard size bath
Individuals between 100-150 lbs: Add 1½ cup of salts to a standard size bath
Individuals between 150-200 lbs: Add 2 cups of salts to a standard size bath
For every 50lbs larger – add in an additional ½ cup of salts.

Additional Strategies to Apply with an Epsom Salt Bath

Adding in a ½ cup of olive oil is also very good for the skin as the polyphenols soak into the skin and give extra anti-oxidant benefits. Adding ginger or cayenne can increase your heat levels which will help you to sweat out toxins. You can add anywhere from 1 tbsp to ½ a cup to stimulate sweating, and these herbs are loaded with anti-oxidants that will enhance the detoxification process as well.
Do not use soap with an Epsom salt bath as it will interfere with the action of the minerals and the detoxification process. Try to rest for an hour or two afterwards unless you have arthritic joints, in which case you will want to stay active as much as possible to prevent congestion in the joints.
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Tuesday, September 2, 2014