I often write about my current situation, my health and my daily challenges, I say this as a plural simply because that’s what it is or they are in my case. I normally wake between 5 and 6 a.m. even though I’m often still awake to after midnight. I’ve had to take something to help me fall asleep and it’s been that way for 20 plus years, my body seems to be ok with about 5 hours or just a bit less.

After the half hour in the bathroom then getting dressed I normally spend 30 or 40 minutes getting a light breakfast and my supplements for the day. Once that’s sorted I usually spend about 30 minutes doing my first of three exercise periods. Obviously the exercises would seem quite basic to most people but at the end of each session I am totally exhausted. That’s not a bad thing feeling absolutely exhausted compared to just very weak as my starting point.

I’ve completed two sessions so far today and it’s 1.45 in the afternoon, my routine today was different than normal and I think this is going to be how it is from now on. It can be a little frustrating knowing how weak I’ll feel for the rest of the day but not exercising would only speed up the weakening process so as tiring and frustrating as it is I know I have to persevere.

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I know this is going to upset a lot of people but it has to be said, the three

worst foods you can put into your body are as follows:

Sugar, alcohol and caffeine, in that order.

All carbohydrates consumed will at some point be converted into sugar in the body;

the average consumption of sugar worldwide is more than 43 lbs per person per

year.

That isn’t the case for Americans where sugar is consumed at a much higher level; in

fact it’s closer to 140 lbs per person per year.

The problem is that sugars will imbalance the chemistries of carbohydrate

metabolism and it does this more dramatically than anything else.

Sugar affects the balance of calcium and phosphorus these two should have a ratio of

2 ½ to 1, an ideal balanced ration is 10 mg% to 4 mg% of calcium to phosphorus.

When this balance is upset you may experience calculus on the teeth, cataracts in

the eyes, kidney stones, gallstones, arthritis or arterialsclerosis. However, correcting

this imbalance has shown a reversal in these problems.

A good alternative to sugar is not the sugar substitutes like Aspartame or high

fructose corn syrup, but honey or agave nectar.

I’ll mention this now before I forget; aspartame is probably in close to 9,000 food

and drink products. Aspartame has been shown to mimic the

detrimental effects of multiple sclerosis. It affects the pancreas negatively,

believing it has to deal with sugar and addressing the insulin issue when in

reality that isn’t a problem so the pancreas is overworked. It’s the “cry wolf”

syndrome so when the pancreas is actually called into play it simply can’t do

its job properly.

Aspartame is converted into methanol, then into formic acid (fire ants inject formic acid

when they bite) then into formaldehyde which as you know, is embalming fluid,

not nice for the living body.

Alcohol, most populations around the world have alcohol built into their social life, in

fact when a person doesn’t drink alcohol he or she is often seen as a strange

person.

I’ll not go into depth on this subject because I believe most people already know of

the detrimental effects alcohol can have on your liver and kidneys.

I think you all know that spirits are harder on your body than beer or wine,

wine is probably the easiest for the body to assimilate and has less harmful

effects on your chemistries. White wine is closer to the body’s natural ph so

is easier to deal with. I suppose if you are going to drink when you socialize

then white wine would be considered more acceptable.

Caffeine, looking back on my time with Dr. Huggins I distinctly remember him talking more

negatively about caffeine than anything else. In fact I remember him telling me

that if caffeine disappeared off the face of the earth then probably 40% of

doctors would be out of work.

One cup of coffee requires roughly 3 units of insulin to metabolize; a doctor had a

relative with diabetes who was taking 18 units of insulin per day. He asked how

much coffee he drank and was told about 6 cups per day. He put two and two

together as in 6 cups of coffee each requiring 3 units of insulin equaling 18

units. He explained his understanding and suggested not drinking coffee as a

way of eliminating the diabetes. He stopped drinking coffee but continued with

the insulin at the same dosage which resulted in insulin shock. I’m not suggesting you take this action believing it will rid you of diabetes however it should be considered

and discussed with your medical professional.

There are about 30 mgs of caffeine in the average candy bar (chocolate), you’ll find

about 125 mgs in a cup of coffee, however a regular Starbucks contains around

250 mgs and their Grande has approximately 550 mgs.

Starbucks also put other ingredients in their coffee (excitotoxins) which make you crave

a “Starbucks” not just a coffee.

You’ll also find caffeine in most tea’s plus soft drinks; this can vary from as little

as 34 mgs to more than 70 mgs.

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Over the last few years my food choices have become rather limited, the first change happened when I became gluten intolerant followed by lactose intolerance. When I started working for the late Dr Huggins and read the in depth research on the No 1 addictive contaminant used in the western world, sugar I eliminated that from my diet as well.

So no gluten, no milk and no sugar meant that desserts where now a thing of the past and I’ve been comfortable with that. So over the years I’ve changed to coconut milk which I really like and prefer to the other alternatives like almond or rice milk. To me the taste is better but more importantly the health benefits are substantially more. Almond and rice milk are advertised much more heavily because its much cheaper to produce and far more profitable to the companies that have no interest in the health of the uninformed public.

A couple of weeks ago, my wonderful niece Debbie told me about a new company making gluten free and sugar free desserts, my initial thoughts where that it sounded good but like all the others they probably used artificial sweeteners that do as much harm as sugar.

I went to their site and was proven wrong, actually I was blown away….. because they are using all natural ingredients, no synthetic crap.

I thought then that it sounded too good to be true and waited till Debbie got some for me to try. What do they say “The proof is in the pudding” well that was literally the truth.

I can honestly tell you that they taste fantastic, I’ve tried several and the taste and textures are to die for (not literally).

HEALTHY CAKE…?

GLUTEN FREE, SUGAR FREE, DAIRY FREE &

GUILT FREE!

At Fit Kitchen we use the most natural, clean, unprocessed and healthy ingredients possible without comprimising on taste!

All our cakes and treats are gluten free, grain free, sugar free and dairy free without any nasty additives. We believe in using highly nutritious ingredients that benefit the body and satisfy your sweet tooth for longer!

We use coconut flour in our cakes which is packed with dietary fibre and protein to provide a much more filling cake. The high fibre content also keeps sugars from being absorbed into the bloodstream making it low on the glycemic index.

SUGAR FREE ZONE!

Refined white sugar has no nutritional value and is bad for your health as well as your waist line! We use a variety of natural sweeteners that have less of an impact on your blood sugar levels leaving you less likely to binge after 1 bite! You can read more about what goes into our cakes and treats on the ‘Our Ingredients’ page.

All our cakes are freshly made to order so feel free to let us know if you have any specific requirements and we will try our best to cater to you!

A link to their site..

http://www.fit-kitchen.co.uk/

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The Most Dangerous Lies

You’ve Been Told About Bread

Is Bread Really the Staff of Life… or the Stuff of Disease?

The (Definitive) Answer Below…

——————————————————————–

Written by: Kelley Herring, Editor, Healing Gourmet

——————————————————————–

For most us, there are few foods more comforting than bread.

Fluffy biscuits, crusty baguettes, flaky croissants… even a simple slice of toast topped with melted butter can taste like heaven.

And that smell… few scents are quite as pleasant as fresh bread baking in the oven.

But there is a lot of confusion as to where bread fits into a healthy diet.

The Bible practically commands followers to eat it: “Give us this day our daily bread…”  The government put it at the base of the food pyramid. And for centuries, it has been called “the staff of life.”

Of course, there are some who disagree…

Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”

And for a poison, we sure eat lots of it…

The average American consumes 55 pounds of wheat flour every year, making refined flour the #1 source of calories in the American Diet – a situation that nutrition expert Chris Kresser describes as, “a public health catastrophe.”

So, what is the truth about bread and wheat?

• Is it the perfect poison… or an essential daily food?

• Is “gluten-free” bread better for you than regular bread?

• And can you still eat bread… while maintaining a lean body and optimal health?

The answers to these questions may surprise you!

So, let’s get right to it and discuss the 5 most dangerous lies you’ve been told about bread… and be sure to read #5 – the biggest surprise of all!

Loaf Lie #1: “Whole Grains & Whole Wheat are

an Essential Part of a Healthy Diet”

If you’ve set foot in a grocery store or read a newspaper in the last 50 years, you’re familiar with the message that whole grains are healthy… and the more you eat, the better off you’ll be.

This is a LOT more than a “little white lie” invented to sell cheap agricultural products at huge markups… it is the biggest health scam ever perpetrated on the public!

Of course, this message comes to you from the same corporate interests and government health nannies who urged you to replace farm-fresh butter with heart stopping trans-fat (in the form of industrially-manufactured margarine).

The truth is that there is nothing “essential” about whole grains. In fact, they are among the unhealthiest foods you can consume.

One of the most important reasons is that…

Whole Grains Spike Your Blood Sugar

You probably know that high glycemic foods cause a rapid rise in blood sugar and insulin.

This triggers a cascade of inflammation and increases your risk for cancer, Alzheimer’s, heart disease, fatty liver and diabetes.

And it doesn’t make you look very good either…

High insulin levels promote the storage “visceral” belly fat, which surrounds your organs and sends metabolic messages that promote disease.

High blood sugar also causes the formation of advanced glycation end-products (AGEs) – nasty little compounds that speed up the aging process and damage tissues (especially the skin, in the form of wrinkles and lost elasticity).

And guess what?

And it’s the specific TYPE of carbs in bread that are to blame.

About 75% of the carbohydrates in wheat are in the form of amylopectin A – a compound that is unique in just how rapidly it is transformed into glucose.

This is why wheat spikes your blood sugar higher than almost all foods – even when the same number of carbohydrates is consumed!

And that’s not all this health-harming carb can do…

“Heart Healthy” Whole Wheat… Causes Heart Disease!

The medical establishment has greatly exaggerated the role of cholesterol in heart disease.

But there is one type of cholesterol closely linked to this killer – small dense LDL particles.

A study published in the Journal of the American Medical Associationshowed that people with high levels of small dense LDL have a 300% greater risk of heart attack!

Many doctors believe it is the number one risk factor for heart disease in the U.S.

And guess what triggers these dangerous compounds to form more than any other food?

It is the amylopectin A found in wheat!

Think about that the next time you see the American Heart Association “Seal of Approval” on a package of whole grain bread.

And to think they recommend you eat this food AT LEAST three times per day!

In fact, if you are eating grains this often, it might not be your fault…

Are You High on Bread?

The Addictive Properties of Wheat

You’ve probably heard that sugar triggers the same pleasure centers in the brain as drugs of addiction. That’s why it can be so hard to “just say no” to sweet treats.

But wheat has drug-like properties even more powerful than sugar!

That’s because in addition to the rapid sugar rush wheat provides, it also produces specific compounds that bind to morphine receptors in the brain.

In addition to subtle euphoria, these opiates cause a repetitive cycle of cravings – for more grains!

It’s no wonder a study published in the journalPsychosomatic Medicine showed that people who eat wheat consume an average of 400 calories more per day.

So, let’s move on to the next dangerous misconception about bread (as well as cookies, crackers, cereal, pasta and cake)…

Loaf Lie #2: “Gluten-Free Bread is Healthier than Bread Made from Wheat”

If you’ve already given up traditional grain-based foods, you’ve made a wise decision!

But if you replaced these foods with their commercial gluten-free counterparts, reconsider.

You see, most gluten-free breads, cereals, pastas, crackers and cookies use ingredients that are not much better (and in some cases, worse) than those made with wheat!

Like any processed junk food, these products usually contain chemical preservatives, soy protein, dough conditioners, industrial seed oils, corn and rice syrup… and often, GMOs.

And that’s not all, because…

The Ingredients in Most Gluten-Free Products Will Also Send Your Blood Sugar Soaring!

In place of wheat flour, most gluten-free products – and many online recipes for that matter – use flours with glycemic values that are off the charts, including:

• Corn Starch
• Rice Flour
• Potato Starch

• Tapioca Starch
• Sorghum flour
• Millet

Here’s what Dr. William Davis, author of Wheat Belly, has to say about these unhealthy alternatives…

“These powdered starches are among the few foods that increase blood sugar higher than even whole wheat. It means these foods trigger weight gain in the abdomen, increased blood sugars, insulin resistance, diabetes, cataracts, and arthritis. They are NOT healthy replacements for wheat.”

Take a look at how some common gluten-free foods impact your blood sugar…

It should come as no surprise that…

Most people GAIN WEIGHT on a gluten-free diet. In fact, one study showed that 81% of people who adopted a gluten-free diet had gained weight after two years!

You should also know that…

Some Gluten-Free Products Contain 90 Times More Arsenic Than the EPA Allows for Drinking Water!

Of course, you know that arsenic is a deadly poison…

But you might not know that many gluten free baked goods contain potentially toxic levels of it!

The problem comes mostly from brown rice flour and brown rice syrup, often major ingredients in gluten-free baking mixes, breads, crackers, chips and pasta.

In fact, analysis conducted by Consumer Reports showed that some popular gluten-free products contain up to 90 times the arsenic allowed in drinking water!

Of course, the same risk applies if you’re using brown rice products in your recipes at home.

Chronic arsenic exposure – even at very low levels – can lead to headaches, fatigue, brain fog and digestive issues… not to mention heart disease, cancer, respiratory illness and diabetes.

Keep this in mind the next time you hear that “gluten-free bread is healthier than bread made with wheat.”

Loaf Lie #3: “If You Don’t Have a Problem with Gluten, You Don’t Have a Problem with Wheat”

Most people are aware that a little protein in wheat can cause BIG problems for some people.

For those with celiac disease and gluten sensitivity (two completely different conditions), even a small amount of gluten can cause serious digestive problems… systemic inflammation… autoimmune disease… and the list goes on.

At least 300 health-related issues have been linked to gluten.

But here’s the thing…

Gluten is a REAL Problem…

But the Problem is NOT Just Gluten!

Most doctors (mistakenly) believe that any problems with wheat are problems with gluten. In other words, if you don’t have a problem with gluten… you don’t have a problem.

However, the protein we call “gluten” actually consists of hundreds of smaller compounds. Any ONE of these could trigger an inflammatory or immune response.

And that’s not even a fraction of the whole story, because…

According to a study published in Plant Physiology, modern wheat is capable of producing at least 23,788 unique proteins!

This would explain the studies where people have shown a severe reaction to wheat – and no reaction at all to gluten itself, even in high doses.

The problem is that conventional lab testing looks for just two antibodies related to gluten.

If you test negative for these two, most doctors will give you a clean bill of health – and probably tell you that any symptoms you’re experiencing are “all in your head.”

But science has found numerous compounds in grains – besides gluten – which can cause serious long-term health issues…

The Powerful Chemical in Wheat

That Protects it from Being Eaten

Unlike animals, plants cannot escape being eaten. That’s why many plants have defenses to discourage predation. Thorns on a cactus are an obvious example.

But wheat and grains have defenses too, including compounds which can deprive you of vital nutrients and slowly leak out toxic effects. (This is called a HINT!)

One of these is wheat germ agglutinin (WGA).

Studies show that WGA can have direct toxic effects on most tissues in your body, including the heart and brain.In fact, it enters the brain so easily that scientists are hopeful it can be used to deliver Alzheimer’s drugs.

Like gluten, WGA can also disrupt your hormonal system, weaken immunity, cause digestive problems and promote systemic inflammation (the cornerstone of degenerative disease).

And the highest concentrations of it are found in whole grains – including supposedly “healthy” sprouted grains!

Loaf Lie #4: “If Wheat Doesn’t Cause You

Digestive Distress, then it’s Safe to Eat”

When some people eat the tiniest bit of wheat or gluten, they can be doubled over in pain or running to the bathroom within minutes.

In a way, these people have an advantage… at least they can identify the problem and its source.

But just because you feel fine after eating a bagel, doesn’t mean it is not damaging your body.

What You Don’t Know (or Notice) Can Still Hurt You…

Studies show that even if you are NOT “gluten intolerant” these foods can cause inflammation and perforations in the gut – allowing unwanted substances to “leak” into your bloodstream.

And you might not feel the slightest gurgle in your belly. In fact, almost 50% of newly diagnosed celiac patients have no noticeable abdominal distress.

Yet, with each bite you are causing damage to nearly every tissue, system and organ in your body.

Here are just a few of the symptoms this can cause:

• Headaches and fatigue
• Chronic sinus issues and lowered immunity
• Arthritis, bone and joint pain
• Nutrient deficiencies, and
• A VERY long list of skin conditions, including everything from acne to wrinkles.

More troubling is that…

This Can Set the Stage for an

Astonishing Variety of Diseases

Research shows that wheat can trigger a variety of autoimmune conditions (where the body attacks itself), including: type 1 diabetes, rheumatoid arthritis, and multiple sclerosis.

It can also cause chronic disease…

The Journal of the American Medical Association published a report showing that gluten sensitive people who still consume grains increase their risk of death up to 75%!

The New England Journal of Medicine lists 55 conditions that can be caused by eating gluten, including:

• Cancer
• Heart Disease
• Osteoporosis
• Irritable Bowel Disease
• Inflammatory Bowel Disease
• Fibromyalgia & Chronic Fatigue

• Thyroid disorders
• Anemia
• Epilepsy
• Canker Sores
• Lupus

And it doesn’t just affect your body…

Bread Madness:

Don’t Destroy Your Brain with Grain

More than 50 years ago, doctors discovered that some mental patients made spontaneous recoveries when bread was not available to them.

The term “bread madness” was even coined to describe schizophrenia.

Recently, doctors at Duke University reported on a woman who had a 50-year history of delusions, hallucinations and suicide attempts. Within a week of stopping wheat, her symptoms disappeared!

Now, I’m sure you’re perfectly sane…

But if you (or someone you know) has ever suffered from depression… insomnia… anxiety… dementia… or nearly any other psychiatric or neurological condition – there’s a good chance a grain-free diet would help.

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I think everyone on the planet will have heard of Mo Farrah, so watching TV if you are in the UK you will I’m sure have seen Quorn advertised by Mo Farrah. I think seeing that incredible athlete promoting Quorn has had a tremendous influence on sales.

You’ll listen to the advertising and be convinced that this synthetic food is healthy and good for you because Mo Farrah is telling everyone that he eats it.  But that very clever advertising is filling your head with as much crap that its made from. 

Read this informative article written by Dr Mercola..

 

 

If you want to stay healthy, the simple rule is to avoid processed foods and this is certainly true for meat substitutes. There are a number of meat substitutes on the market, but some appear to be more unsavory than others, in terms of safety.

The Quorn brand meat substitute falls into this category. Quorn is a fungus-based ferment. Its advertised claims include being 75 percent lower in fat and 50 percent lower in calories compared to regular meat. It’s also high in fiber and protein, and low in cholesterol and salt.

That may sound all well and good, but there are lingering questions about its ability to cause severe reactions in some people. In an August 18 press release,1 the Center for Science in the Public Interest (CSPI) writes:

“Of the several shortcomings of the Food and Drug Administration’s oversight of food additives exposed in today’s Washington Post,2 none is more glaring than the agency’s lack of curiosity in the safety of Quorn-brand meat substitutes…

The fungus at issue, Fusarium venenatum, had never before been used in human food before it became Quorn. (‘Venenatum,’ inauspiciously, is Latin for poisonous.)”

Adverse Effects Reported

Launched in 1985, Quorn is now sold in 16 countries around the world. It’s been on the US market since 2002.

It was originally developed by one of the largest chemical companies in Great Britain called Imperial Chemical Industries, and this in and of itself could serve as a clue as to its health potential…

The fungus, Fusarium venenatum, is first grown in large fermentation vats, where it is fed with oxygen, glucose, and other nutrients. Once the water is removed, what is left is a paste-like biomass, which is then processed into various food products.

Since its inception, several studies have raised concerns about Quorn’s safety—especially in people with food and/or mold allergies. A CSPI survey also found that mycoprotein is more likely to cause adverse reactions than other common allergenic foods such as shellfish, milk, and peanuts.

So far, CSPI has collected more than 2,000 reports of adverse reactions to Quorn.3, 4 Adverse effects include:

• Nausea
• Cramps
• Diarrhea
• Forceful vomiting
• Anaphylactic reactions

Two deaths5 are even suspected to have resulted from eating the Quorn brand meat substitute. In a previous post,6 CSPI also noted that an early study done by the manufacturer found that 10 percent of 200 human subjects developed nausea or a stomachache after eating Quorn.

This might be expected if the name of the fungus is in any way indicative of its health effects. After all, the Latin word venenatum means “filled with venom.”

Should You Eat Meat?

While I certainly sympathize with those who choose to abstain from meat for ethical reasons, there isn’t a single meat-substitute on the market that I would recommend, and that includes soy protein, which may even be worse than Quorn.

There are health benefits to eating meat and other animal products that simply have no equivalence in the plant kingdom. However, the KEY is to choose your meat wisely. Doing so can eliminate many of the ethical objections as well.

Animals raised in confined animal feeding operations (CAFOs) are best avoided, both for health and ethical reasons. CAFO cows are fattened for slaughter in gigantic feed lots as quickly as possible (on average between 14 and 18 months) with the help of grains and growth promoting drugs, including antibiotics.

This routine practice, which is done predominantly for financial reasons, has led to the current scourge of antibiotic-resistant disease, which now kills at least 23,000 Americans each year.

Besides raising your risk of antibiotic-resistant disease, regularly consuming small doses of antibiotics is also a surefire way to destroy your gut health, which in turn will have a detrimental effect on your overall health and immune function.

Organically raised, grass-fed or pastured animal products on the other hand can provide valuable nutrients that your body requires for optimal functioning, such as high-quality protein.

Cattle raised on their natural diet of plain grass typically also contain three to five times higher levels of conjugated linoleic acid (CLA) compared to CAFO cattle. CLA is a valuable nutrient known for its health benefits, from fighting cancer to decreasing insulin resistance and improving body composition.

Grass-fed beef also tends to be leaner, and have higher levels of vitamins and minerals such as calcium, magnesium, and potassium. It also has a healthier ratio of omega-6 to omega-3 fats.

But perhaps the most crucial factor that makes grass-fed beef better than CAFO is that it doesn’t contain antibiotics and hazardous growth-promoters, and hasn’tbeen fed genetically engineered and /or glyphosate-contaminated grains.

California Slaughterhouse Charged with Selling Condemned Meat

I firmly believe we have to stop supporting our current CAFO practices for meat production and focus on more health- and environmentally-friendly options. CAFO products really have little if any redeeming value, besides being slightly cheaper at the checkout line.

This lower cost comes at a high price, however—a price that many people fail to take into account. Case in point: the California slaughterhouse Rancho Feeding Corporation in Petaluma was recently charged with “knowingly processing and distributing meat from cancerous cows,” according to a CNN report.7

Four former workers at the slaughterhouse, including the general manager and co-owner Jesse J. Amaral Jr., have now been indicted on charges of conspiring to sell and distribute “adulterated, misbranded, and uninspected” meat.

Authorities recalled nearly 10 million pounds of meat from the slaughterhouse in February. Nestle also issued a voluntary recall for its Philly Steak and Cheese Hot Pockets, which contained meat from Rancho. According to CNN:

“Prosecutors allege that Amaral directed Corda and Cabrera to circumvent inspection procedures for certain cows with signs of epithelioma of the eye, also known as ‘cancer eye.’ This included directing employees to carve ‘USDA Condemned’ stamps out of certain cow carcasses and to process them for sale and distribution, despite having been rejected by the U.S. Department of Agriculture veterinarian.

Corda and Cabrera are also alleged to have replaced the heads of sick cows with those of healthy ones, placing the healthy heads next to the bodies of cows whose eyes had signs of cancer. The switch occurred during the inspectors’ lunch break, prosecutors said.”

If convicted, the four workers could face up to 20 years imprisonment and $250,000 in fines. In February, Rancho Feeding was sold to Marin Sun Farms, which specializes in pasture-raised livestock, so chances are the facility may be properly rehabilitated. As noted by the LA Times,8 it’s now the last remaining beef slaughterhouse in the Bay Area.

CAFO Meats Also Contain Drugs Banned in Other Countries

Besides antibiotics, CAFO livestock are also given a number of other drugs, including drugs that are banned in other countries for suspected adverse health effects. Ractopamine, for example, is a beta-agonist drug that increases protein synthesis, thereby making the animal more muscular. This reduces the fat content of the meat and increases the profit per animal.

Beta-agonist drugs have been used in US cattle production since 2003. The drug is administered in the days leading up to slaughter, and as much as 20 percent of it can remain in the meat you buy. This is disconcerting when you consider that the drug label warns: “Not for use in humans,” and “individuals with cardiovascular disease should exercise special caution to avoid exposure.”

Ractopamine is banned from food production in at least 160 countries around the world, including countries across Europe, Russia, mainland China, and Republic of China (Taiwan), due to its suspected health effects. Animal research has linked ractopamine to:

• Reductions in reproductive function
• Birth defects (Canadian researchers9 found that, in rats, the drug produced a variety of birth defects, including cleft palate, protruding tongue, short limbs, missing or fused digits, open eyelids, jaw abnormalities, limb abnormalities, and enlarged heart)
• Increase of mastitis in dairy herds
• Increased disability and death

In pigs and cattle, FDA reports10 link the drug to: excessive hunger, anorexia, bloat, respiratory and hoof problems, lameness, stiffness, stress and aggression, and death. In fact, of all reported side effects, death tops the list as the most reported problem associated with ractopamine. In humans, ractopamine is known to affect the human cardiovascular system, and is thought to be responsible for hyperactivity. It may also cause chromosomal abnormalities and behavioral changes.

Zilmax is another beta-agonist drug used in the US, and this drug has also been linked to horrific side effects in cattle. In August, 2013, Tyson Food Inc issued a statement saying it would no longer purchase Zilmax-fed cattle for slaughter due to animal welfare concerns.11 The company had noticed that many of the cows that had been fed the drug had trouble walking. The cattle also displayed other behavioral issues. FDA records show at least 285 cattle unexpectedly died or were euthanized after receiving Zilmax between 2007 and 2013—many of them had lost their hooves. Other reported adverse effects in cattle following the administration of Zilmax include:

Stomach ulcers	Brain lesions	Blindness	Lethargy and lameness
Bloody nose	Respiratory problems	Heart failure	Sudden death

Rethink Your Shopping Habits to Protect Your Family’s Health

When a feed or feed additive makes an animal sick, infirm, or dead, is it really wise for you to eat the meat from it? I would suggest the answer is a firm no. Hence, when it comes to animal products, the closer you can get to the grower, the better. Ideally, you’ll want to get all your animal products, including meat, chicken, and eggs, from smaller community farms with free-ranging animals that are organically fed and locally marketed.

This is the way food has been raised and distributed for centuries, before the era of corrupted politics and corporate greed took over. Small-scale butchering facilities are also more humane, which is an important concern from an ethical standpoint. The following organizations can help you locate farm-fresh foods in your local area, raised in a humane, sustainable manner:

• Local Harvest — This Web site will help you find farmers’ markets, family farms, and other sources of sustainably grown food in your area where you can buy produce, grass-fed meats, and many other goodies.
• Farmers’ Markets — A national listing of farmers’ markets.
• Eat Well Guide: Wholesome Food from Healthy Animals — The Eat Well Guide is a free online directory of sustainably raised meat, poultry, dairy, and eggs from farms, stores, restaurants, inns, and hotels, and online outlets in the United States and Canada.
• Community Involved in Sustaining Agriculture (CISA) — CISA is dedicated to sustaining agriculture and promoting the products of small farms.
• FoodRoutes — The FoodRoutes “Find Good Food” map can help you connect with local farmers to find the freshest, tastiest food possible. On their interactive map, you can find a listing for local farmers, CSA’s, and markets near you.

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One of the first conversations I had with Dr.Huggins when I started working for him in 2007 was about natural sunshine, I’d been reading in a magazine about the dangers of exposing the skin to the sun and possible skin cancer. I, as most people do, enjoy getting some colour instead of looking pasty white. I remember one of my first trips to Z Hills in Florida. The Mecca for skydivers around the world, this was back in “84”, my brother and I parked the car and walked up to the seasoned and very experienced sky-god. He looked at the two of us walking over wearing obligatory skydiving t-shirts, shorts and Teva’s   and said “whoa, have you got your legs on high beam”. Ever since then I made every effort to get a tan as soon as possible and to avoid the typical Brit look of white with sun burn patches.

Anyway over the years I’d become aware of the dangers of over exposure and to slather factor 15 on whenever I walked around in the sun. The inquisitive side of me was very curious so when I got the opportunity I talked to doc about it and to be honest was quite surprised by his response.

He went into great length about the importance of natural sunlight, however he did point out that 20 to 30 minutes per day was more than enough for the uncovered skin to absorb the necessary Vit-D. He explained the dangers of over exposure and just as importantly about sunscreen.

The skin is the largest organ in the body, it’s quite amazing really and often overlooked and taken for granted. Doc explained that you should never cover your skin with anything you wouldn’t put in your mouth, the skin absorbs it, so when you put a chemical synthetic product all over your skin then 20 minutes later it’s in your body. It will contaminate your blood and then every organ which in turn fails to function correctly. And guess what, you are laying the foundations for a sickly unprotected body.

The merits of regular sun exposure for optimal health have been reiterated by one of the most comprehensive studies yet to look at the connection between vitamin D and early mortality. Researchers from Sweden, after compiling the results of a 20-year research project they started back in the early 1990s, found that avoiding natural sunlight, or slathering yourself with sunscreen every time you go outside, can actually double your risk of premature death.

The study out of the Karolinska Institute in Solna evaluated nearly 30,000 women over the course of two decades, tracking their outdoor behaviors in conjunction with rates of cancer and early mortality. During this time, the women were asked to fill out questionnaires at certain intervals indicating how often they went to tanning salons or spent time outside in direct sunlight without sunscreen.

At the end of the study period, a total of 2,545 women died, and many of these women had previously admitted to spending little or no time outdoors in the sun. On the flip side, women who regularly spent time in the sun, allowing their skin to absorb vitamin D from the sun’s ultraviolet B (UVB) rays, had much lower rates of early death. Overall, women who avoided the sun were determined to have a doubled risk of dying early.

“The results of this study clearly showed that mortality was about double in women who avoided sun exposure compared to the highest exposure group,” stated lead study author Dr. Pelle Lindqvist about the findings. “Sun exposure advice which is very restrictive in countries with low solar intensity might in fact be harmful for women’s health.”

Skin melanomas caused by too little sunlight, reveals study

Though often blamed as the most prominent cause of skin cancer, sun exposure was also found in the study to have protective benefits. Fewer women in the sun-exposed group developed skin melanomas, according to the study, and these same women were also 10 percent less likely to die from skin cancer compared to women who avoided the sun.

This flies in the face of government recommendations from both the U.S. and Canada that urge people to avoid the sun to protect against skin cancer. Not only does avoiding the sun actually increase skin cancer risk, but it also puts people at an increased risk of developing other conditions associated with vitamin D deficiency, including supposedly eradicated conditions like rickets.

“As the authors comment, our bodies need sunlight to make essential vitamin D, which can help us resist some cancer types,” said Professor Dorothy Bennett from St. George’s University in London to The Telegraph. “Those who normally avoid the sun and/or cover most of their skin are advised to take vitamin D supplements.”

With more than half of the world’s population now believed to be vitamin D deficient, the new recommendations could not be more timely. Every system of the body requires vitamin D at levels far higher than the average person likely receives on a daily basis, a message that groups like the Vitamin D Council are spreading far and wide in the interest of public health.

“Vitamin D deficiency causes growth retardation and rickets in children and will precipitate and exacerbate osteopenia, osteoporosis and increase risk of fracture in adults,” explains a 2008 study on vitamin D and health published in the journal Advances in Experimental Medicine and Biology. “The vitamin D deficiency has been associated pandemic with other serious consequences including increased risk of common cancers, autoimmune diseases, infectious diseases and cardiovascular disease.”

Sources for this article include:

http://www.telegraph.co.uk

http://www.businessinsider.com

http://www.ncbi.nlm.nih.gov

http://science.naturalnews.com

The #1 WORST Food that CAUSES Faster Aging(beware!)

Do you eat these foods that HARM your blood sugar and age your joints and skin faster?  Some are even deceptively marketed to you as “healthy” by giant food corporations.  Avoid or minimize these and look 5-10 years YOUNGER than your real age.

by Mike Geary – Certified Nutrition Specialist
& Catherine Ebeling – RN, BSN
Due to biochemical reactions in your body that occur with every type of food you eat on a daily basis, some foods age you FASTER than your real age, while other foods help to FIGHT aging.

Eat the wrong foods regularly, and you can look and feel 10 or more years OLDER than your real age (not fun!) … but eat the right foods, and over time, you can start to look 5-10 years YOUNGER than your real age.

Three of the processes that go on inside your body that have a MAJOR impact on your rate of aging are called “glycation”, “inflammation”, and “oxidation”.

When we talk about aging, we’re not just talking about wrinkles on your skin or how thick your hair is… we’re also talking about factors that you can’t see, such as how well your organs function, and whether your joints are degrading.

Yes, I’m sure you’ll agree this is much more important than just how you look superficially (although we’ll show you how to improve BOTH below!)

With the title of this article, you might have guessed that obvious answers like sugar or trans fat would be what we talk about in this article.  Yes, we all already know those are bad, but I want to discuss another food that ages your body faster than normal… and it’s one that you might not expect!

So let’s dig right in and I’ll show you how your rate of aging can be directly related to the foods you might eat every day, and how to protect yourself…

The #1 WORST food that ages you faster:

Wheat based foods (yes, even “whole wheat”)

Before I tell you why wheat can actually speed up the aging process in your body, let’s clarify some simple biochemistry in your body…

This deals with “glycation” in your body, and substances called Advanced Glycation End Products (AGEs).  These nasty little compounds called AGEs speed up the aging process in your body including damage over time to your organs, your joints, and of course, wrinkled skin.

So with that said, what is one of the biggest factors that increase production of AGEs inside your body?  This may surprise you, but high blood sugar levels over time dramatically increase age-accelerating AGEs in your body.  This is why type 2 diabetics many times appear that they have not aged well and look older than their real age.  But this age-increasing effect is not just limited to diabetics.

So, let’s get back to how “whole wheat” relates to this…

Here is a little-known fact that’s often covered up by the massive marketing campaigns by giant food companies that want you to believe that “whole wheat” is healthy for you… but the fact is that wheat contains a very unusual type of carbohydrate (not found in other foods) called Amylopectin-A, which has been found in some tests to spike your blood sugar HIGHER than even pure table sugar.

In fact, amylopectin-A (from wheat) raises your blood sugar MORE than almost any other carbohydrate source on earth based on blood sugar response testing that’s documented in studies.

This means that wheat-based foods such as breads, bagels, cereals, muffins, and other baked goods often cause MUCH higher blood sugar levels than most other carbohydrate sources.  If you don’t believe me, here’s something you should know… I ran personal blood sugar tests on myself using a blood glucometer about 45 minutes after eating 2 slices of wheat bread vs eating a bowl of oatmeal, with equivalent grams of carbs.

The blood sugar test results:

2 slices of whole wheat toast:
45 minutes after consumption:  Blood sugar spiked from 86 fasting level to 155.

1 Bowl of Oatmeal (equivalent grams of carbs to 2 slices wheat toast)
45 minutes after consumption:   Blood sugar raised from 86 fasting level to 112

As you know now, the higher your average blood sugar levels are over time, the more AGEs are formed inside your body, which makes you age FASTER.  Clearly, the whole wheat spiked blood sugar MUCH higher than the oatmeal, and if you don’t know, 155 is a massive blood sugar reading that will certainly contribute to faster aging if you eat wheat frequently.

You’ve probably also heard about the potential health-damaging effects of gluten (another problematic compound found in wheat that can cause inflammation in your digestive system) in the news recently, but this blood sugar aspect we just covered is not talked about that often, and is yet another reason to reduce or eliminate wheat-based foods in your diet.  Your body will thank you by aging slower and looking YOUNGER!

And losing bodyfat is typically another fun side effect of eliminating or reducing wheat in your diet!

Yet another problem with wheat-based foods and aging…

As it turns out, baked wheat products contain carcinogenic chemicals calledacrylamides that form in the browned portion of breads, cereals, muffins, etc.  These carcinogenic acrylamides have been linked in studies to possible increased risk of cancer and accelerated aging.  Note that acrylamides are also found in high levels in other browned carbohydrate sources such as french fries or any other browned starchy foods.

Don’t worry though… There’s a trick that you can use to protect yourself from these carcinogenic acrylamides, and it has to do with eating the RIGHT foods that COUNTERACT damage from these nasty chemicals.  I’ll show you how to find theEXACT foods that protect your body on the next page!

Other foods to watch out for that can increase aging in your body include corn-based foods that also disrupt blood sugar highly (corn cereals, corn chips, corn syrup), soybean oil and other “vegetable” oils that contain excessively refined and processed fats that cause inflammation in your body, and also excess sugars from candies, cakes, and sweetened drinks.

My book “Dentistry and how it’s damaging your health” is available here for only $2.99