The latest bit of research about the chemicals used in non-stick cookware is connecting them to cholesterol in young people. Worse still is that the same chemicals found in Teflon style non-stick cookwares are also used in many different types of household fabrics. This new research was published this month in one of the JAMA journals called Archives of Pediatrics & Adolescent Medicine. Researchers showed that the main chemicals of interest are perfluorooctanoic acid (PFOA) and perfluorooctanesulfonate (PFOS) which both effect cholesterol levels in young adults. According to the study, both good and bad types of cholesterol increase in youth exposed to materials containing these chemicals. “PFOA was significantly associated with increased total cholesterol and LDL-C, and PFOS was significantly associated with increased total cholesterol, HDL-C, and LDL-C.” The study is the first to make these connections and cannot yet prove absolute cause and effect, but the study clearly stated that “the consistently observed associations between increasing PFOA and PFOS and elevated total cholesterol and LDL-C levels warrant further study.” Read More Here
Non-stick cookware has gained the reputation of being a possible source of chemical toxins amongst the general populous in recent years. What most people don’t know is that DuPont, the creators of the original non-stick material called Teflon, have known about its possible dangers for over fifty years.
Studies by some of DuPont’s own scientists conducted in the 1950′s showed Teflon to be a source of dangerous chemical particulate and gasses.  Multiple peer-reviewed studies over the years have delved into the health problems associated with Teflon. Here is a list of the main gasses/particulates that can be released while using a non-stick Teflon type of product in your daily cooking:
- Four chemicals that are considered highly toxic relative to most other industrial chemicals (PFIB, MFA, COF2, HF).
- Two chemicals linked to cancer or tumors in laboratory studies (PFOA and TFE)
- Two chemical warfare agents (PFIB and MFA) and a chemical analog of WWII nerve gas phosgene (COF2)
- Four gaseous chemicals and some components of the particulate matter that are highly persistent environmental pollutants, that likely never break down in the environment (TFA, PFOA, CF4, PFB, and the perfluorinated particulate alkanes)
- Two chemicals that are potent global warming gases (PFB and CF4)
- At least two chemicals that have widely contaminated the world (PFOA and TFA), one currently undergoing a rigorous safety review at the Environmental Protection Agency (PFOA)
 Clayton, JW. 1967. Fluorocarbon toxicity and biological activity. Fluorine Chemistry Reviews 1(2): 197-252.  Blandford, TB., Seamon, PJ., Hughes, R., Pattison, M and Wilderspin, MP. 1975. A case of polytetrafluoroethylene poisoning in cockatiels accompanied by polymer fume fever in the owner. Vet Rec 96(8): 175-8.
A new study examining the differences between industrial and organic strawberry farming has just shown organic farming to be the all around best method.
A paper by scientists at Washington State University was published in the online journal PLoS ONE yesterday. “Our findings have global implications and advance what we know about the sustainability benefits of organic farming systems,” said John Reganold, of WSU and lead author of the paper. “We also show you can have high quality, healthy produce without resorting to an arsenal of pesticides.” “There is no paper in the literature that comprehensively and quantitatively compares so many indices of both food and soil quality at multiple sampling times on so many commercial farms,” explained Reganold. Some of the reported results were are follows: Organic Farming vs Industrial
- The organic strawberries had significantly higher antioxidant activity and concentrations of ascorbic acid and phenolic compounds.
- The organic strawberries had more dry matter, or, “more strawberry in the strawberry.”
- The organic strawberries had longer shelf life.
- Anonymous testers, working at times under red light so the fruit color would not bias them, found one variety of organic strawberries was sweeter, had better flavor, and once a white light was turned on, appearance. The testers judged the other two varieties to be similar.
Organic farming is a rapidly growing practice around the world. Since 1990, the market for organic products has grown at a rapid pace, to reach $46 billion in 2007.
Scientists have discovered a critical new use for cranberry juice. The growing problem of fighting antibiotic resistant staph infections could end up being overcome simply by drinking cranberry juice.
Researchers at Worcester Polytechnic Institute (WPI) presented their discovery at the American Chemical Society’s national meeting in Boston in August of this year. “Most of our work with cranberry juice has been with E. coli and urinary tract infections, but we included Staphylococcus aureus in this study because it is a very serious health threat,” explained Terri Camesano, chemical engineering professor at WPI. “This is early data, but the results are surprising.” Bacteria work by entering the body and then gathering together into groups known as biofilm. Once the biofilm is formed the infection can take hold and start to cause problems for the host. “What was surprising is that Staphylococcus aureus showed the most significant results in this study,” said Camesano. “We saw essentially no biofilm in the staph samples, which is very surprising because Staph aureus is usually very good at forming biofilms. That’s what makes it such a health problem.” Researchers at WPI now see that cranberry juice prevents the bacteria from forming, but there is no clear reason as to how the prevention is taking place. “These results do create more questions than answers,” concluded Camesano. “We believe this is an important new area to explore, and we are now thinking about how best to proceed.”
Chemicals used in fertilizers appear to be more harmful to the environment, especially to water born animals, than researchers had believed to be the case.
A study by toxicologists from North Carolina State University was published by the journal PLoS One showing that water fleas take in nitrites and nitrites from fertilizer and then convert it into the highly toxic nitric oxide. Scientist had up until now believed that only plants were capable of converting nitrates into nitric oxide. “There’s only limited evidence to suggest that animals could convert nitrates and nitrites to nitric oxide, although plants can,” explained Dr. Gerald LeBlanc, professor of environmental and molecular toxicology at NC State and author of the paper. “Since animals and plants don’t have the same cellular machinery for this conversion, it appears animals use different machinery for this conversion to occur.” Their research showed that water fleas that are exposed to fertilizers suffer from multiple reproductive disorders. “Nitrite concentrations in water vary across the United States, but commonly fall within 1 to 2 milligrams per liter of water,” LeBlanc continued. “We saw negative effects to water fleas at approximately 0.3 milligrams per liter of water.” “It’s not possible to eliminate nitrates and nitrites from our lives – they do wonders in agricultural crop production,” LeBlanc said. “But we can take measures to ensure that the benefits of these chemicals outweigh their risks by keeping them out of surface waters.”
1) What is the origin of cancer? Where does cancer begin? Cancerous tissue, above all other consequences of choice, has countless secondary causes. But even for a cancerous condition there is only ONE PRIME ORIGIN and CAUSE. I have simply summarized this origin and cause of cancerous tissue in a few words. The prime origin and cause of cancerous tissue is the over-acidification of the blood then the tissues due to lifestyle and dietary choices.
A cancerous tissue begins with our choices of what we eat, what we drink, what we think and how we live. In 1966, Dr. Otto Warburg, who won the Nobel Prize in Medicine in 1931 for his discovery of the cause of cancer, delivered a lecture at an annual meeting of Nobelists at Lindau, Germany. In his speech he described the primal cause of cancer as follows: ‘The prime cause of cancer is the replacement of the respiration of oxygen in normal body cells by a fermentation of sugar. All normal body cells meet their energy needs by respiration of oxygen, whereas cancer cells meet their energy needs in great part by fermentation. All normal body cells are thus obligate aerobes, whereas all cancer cells are partial anaerobes. From the standpoint of the physics and chemistry of life this difference between nomal and cancer cells is so great that one can scarely picture a greater difference. Oxygen gas, the donor of energy in plants and animals is dethroned in the cancer cells and replaced by an energy yielding reaction of the lowest living forms. namely, a fermentation of glucose.’ The following is a summary of understanding cancerous tissues: A cancer cell, is a cell that has been spoiled or poisoned by metabolic or gastrointestinal acids. A tumor is the body’s protective mechanism to encapsulate spoiled or poisoned cells from excess acid that has not been properly eliminated through urination, perspiration, defecation or respiration. The tumor is the body’s solution to protect healthy cells and tissues. Cancer is a systemic acidic condition that settles at the weakest parts of the body -not a localized problem that metastases. Metastases is localized acids spoiling other cells much like a rotten apple spoiling a bushel of healthy apples. Cancer cells do not start out as cancer cells. A cancer cell was once a healthy cell that has been spoiled from acid, or another oxidation process. The tumor is not the problem but the solution to protect healthy cells and tissues from being spoiled from other rotting cells and tissues. The only lasting solution to the acidic liquids that poison body cells causing the affect that medical savants call cancer is to alkalize and energize the body. In conclusion, the human body is alkaline by design and acidic by function! If we desire a healthy body we must maintain that alkaline design. 2) Does diet and lifestyle have anything to do with cancer? Absolutely! Cancer is not something we get it is something we do as a consequence of daily choice of what we eat, what we drink, what we think and how we live. We either have an alkaline lifestyle and diet and enjoy a fit and healthy body or we have an acidic lifestyle and diet and experience the aches, pains and suffering from metabolic acids.
The former US Surgeon General, C. Everett Koop, had this to say about diet: ‘YOUR CHOICE OF DIET CAN INFLUENCE YOUR LONG TERM HEALTH PROSPECTS MORE THAN ANY OTHER ACTION YOU MIGHT TAKE.’ 3) If cancer is preventable how do we prevent it? I have said many times that the cure for cancerous tissue will not be found in its treatment but in its prevention. That prevention can only be obtained by making healthier lifestyle and dietary choices. A cancerous condition is the consequence of choice. For example, if you want to reduce your risk for cancereous tissue of the lung by 100%, then stop smoking and stop associating or working around people that do smoke. Secondary smoke is just as acidic and damaging to the lung tissue. If you don’t want a cancerous liver then stop drinking alcohol and carbonated drinks. If you don’t want a cancerous pancreas then stop eating the acid sugar. If you don’t want a cancerous bowel then stop eating too much protein. It is that simple. The following are a few research studies from around the world that substantiate my own findings: Study: Human study at Harbin Medical College in China Results: CABBAGE was the most important single food in reducing the risk of stomach cancer. Study: Italian study on Smokers: Results: Smokers who consumed GREEN LEAFY and other VEGETABLES had a THREE FOLD REDUCTION in their risk of lung cancer with smokers who rarely ate vegetables. Study: Hebel Cancer Institute in China: Results: GARLIC, ONION AND TOMATO had the ability to INHIBIT the CELL MUTATION caused by common chemotherapeutic drugs… this is based on conclusive evidence that chemotherapy drugs cause cell mutations and lead to other types of cancers later in life. Study: Mayo Clinic: Results: Cancer patients receiving radiation therapy can benefit dramatically from optimal VEGETABLE based diets. Study: University of Athens School of Medicine in Greece: Results: Women who consumed the LOWEST level of vegetables had 10 TIMES the rate of BREAST CANCER compared to women consuming the HIGHEST level of vegetables. Study: Human study in Australia. Results: Consumption of CABBAGE, CARROTS AND GREEN LEAFY VEGETABLES: substantial protection against COLON CANCER. Study: Aichi Cancer Institute of Japan: Results: Eating VEGETABLES reduced the risk of CERVICAL and BREAST CANCER in women. Study: Cancer Control Agency of British Columbia Results: Eating VEGETABLES dramatically reduced incidence of BREAST CANCER. 4) If I have cancer, such as colon, lung, or prostate cancer can I reverse it naturally? The answer to this question is absolutely! Once you understand the cause of ALL cancerous tissues as latent tissue acidosis you can then begin the process of reversing, regenerating and preventing the consequences of acidic choices by making healthier alkaline choices. In closing, I would like to share with you my vision of medicine in the 21st century: My vision of the relative purpose of medicine is to include prevention of illness and promotion of health and fitness rather than focusing all our attention on the diagnosis and treatment of disease. Dr. Robert O. Young
The body’s natural process of taking stored fat and turning it into energy has just been linked to a naturally occuring component in grapefruit.
Researchers from the Hebrew University of Jerusalem and Massachusetts General Hospital (MGH) discovered that naringenin, found in grapefruit, triggers several beneficial processes in the liver. Their report can be found in the online journal PLoS ONE. “The liver behaves as if fasting, breaking down fatty acids instead of carbohydrates,” explained Martin L. Yarmush, MD, PhD, one of the paper’s authors and director of the MGH Center for Engineering in Medicine. “It is a process which is similar to the Atkins diet, without many of the side effects.” Many other products used for weight loss damage the liver, but “Remarkably, naringenin is a dietary supplement with a clear safety record. Evidence suggests it might actually protect the liver from damage,” said Yaakov Nahmias, PhD, the paper’s senior author from the Hebrew University of Jerusalem.
Move aside berries, black rice has just been shown to be the better source of antioxidants, without all the natural sugar.
Researchers at the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, La. reported to the 240th National Meeting of the American Chemical Society (ACS) that the relatively unknown black rice is an excellent source of antioxidants. “Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants,” said Zhimin Xu, of LSU, who reported on the findings. “If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health promoting antioxidants.” Black rice is used in some parts of Asia for pudding, decoration, sushi and noodles. With this new research into the health benefits of black rice, U.S. farmers are likely to start growing and using it as well.
A new reason to exercise has just surfaced from the scientific community. Burning calories and triggering endorphins can welcome another very useful benefit from exercise, a more attuned appetite.
In a study led by Brazilian researchers at the University of Campinas that will be published next week in the free access journal PLoS Biology, scientists discovered that exercise restores the body’s sensitivity to being full. The part of the brain the registers satiety (being full) regains its ability to regulate the appropriate amount of food needed by the body. “In obese animals, exercise increased IL-6 and IL-10 protein levels in the hypothalamus, and these molecules were crucial for increasing the sensitivity of the most important hormones, insulin and leptin, which control appetite,” explained José Barreto C. Carvalheira who led the research group. The scientists explained that by restoring the body’s natural ability to regulate appetite, less over eating will occur and all around health will improve as a result.
Berries have long had the reputation of being an excellent source of antioxidants, but new research is showing that berries also benefit what is being called a “housekeeper” mechanism in the brain. This holds the potential to keep brains healthier longer.
Shibu Poulose, Ph.D. and James Joseph, Ph.D. studied berries and discovered that polyphenols (antioxidants) serve a purpose unique to the brain. Antioxidants in the berries restore the “housekeeper” cells (microglia) in the brain. “But in aging, microglia fail to do their work, and debris builds up,” Poulose explained. “In addition, the microglia become over-activated and actually begin to damage healthy cells in the brain. Our research suggests that the polyphenolics in berries have a rescuing effect. They seem to restore the normal housekeeping function. These findings are the first to show these effects of berries.” Although berries are one of the better sources for antioxidants many vegetables and some nuts are also excellent sources as well.