Cancer Feeds on Fructose

Anthony Gucciardi

Waking Times

For the full article, Click Here

High-fructose corn syrup is the primary source of calories in the United States. In addition to containing mercury, a known carcinogen, cancer cells actually feed on high-fructose corn syrup after it is metabolized by the liver. A recent study, published in the Expert Opinion on Therapeutic Targets, examined the link between refined sugar and cancer. The results add further evidence to the reports of many health experts and scientific studies that have drawn the connection between excess sugar consumption and the development of cancer.

The researchers highlighted the numerous ways in which fructose directly contributes to cancer risk and other health problems, including:

DNA damage

Inflammation

Altered cellular metabolism

Increased production of free radicals

According to Lewis Cantley, director of the Cancer Center at Beth Israel Deaconess Medical Center at Harvard Medical School, as much as 80 percent of all cancers are “driven by either mutations or environmental factors that work to enhance or mimic the effect of insulin on the incipient tumor cells.”

Similar research published in the journal Cancer Research found that the way in which sugar is metabolized stimulates cancer growth. The researchers reported:

Importantly, fructose and glucose metabolism are quite different … These findings show that cancer cells can readily metabolize fructose to increase proliferation.

What is even more concerning is that the scientists conducting the research used pancreatic cancer cells, widely considered to be the most deadly form of cancer. The discovery was monumental because not only did the researchers prove that tumor cells feed on sugar (glucose), but the tumor cells used fructose for cell division in order to speed up the growth and spread of the cancer. Fructose consumption actually led to a massive increase in tumor cell growth and proliferation way beyond that of glucose.

This cancer-feeding fructose is what the majority of Americans are consuming on a daily basis, to the point where high-fructose corn syrup is their number one source of calories. Even children are consuming excessive amounts of sugar in juice boxes, candy, and even ‘healthy’ sports beverages. The amount is so extreme that the average American consumes around 150 grams of sugar each day; whereas, many experts believe that the number should be around 15 grams per day or lower to prevent cancer.

The ubiquitous nature of fructose is so apparent in the food supply that it can be found in one form or another in 5 of the top 10 sources of calories in America, according to a USDA report. As cancer rates continue to explode, it is vital that dietary changes are made involving the emission of fructose from the global food supply. Natural sweeteners like Stevia contain 0 calories, and have been found to prevent and reverse diseases like diabetes. It is time we revolutionize the food supply and utilize natural sweeteners as tools to reduce cancer and obesity rates worldwide, naturally. For additional research on the broad range of adverse effects associated with purified fructose consumption GreenMedInfo has indexed research on over 75 health conditions associated with fructose consumption.

Dangers of Drinking Milk

9 Reasons To Stop Drinking Any Kind Of Pasteurized Milk

(Natasha Longo) Pasteurization is a dangerous method of heating our foods with tragic side effects which are largely ignored by the FDA and downplayed by the dairy industry. To accept these facts would be to surrender after a hundred-year war indiscriminately waged against all bacteria–a hundred-year war that has now turned to attack the immune systems of the public. Here are 9 reasons why pasteurization destroys the nutritional and enzymatic value of milk and why you need to avoid it.

Raw milk contains vast amounts of nutrients including beneficial bacteria such as lactobacillus acidolphilus, vitamins and enzmes, and only a very modest source of calcium (if left unpasteurized).

To understand what heat does to a good bacteria, we need to know about its structure. A bacterium is a single-celled organism. Think of it like a studio apartment, one room containing all the things a person needs to live: food, water, air. The walls of the apartment enclose the electrical wiring and gas pipes that deliver energy, along with the sewage pipes that get rid of waste products. In contrast to the size of this single-celled organism, even an animal as small as a mouse would be like a huge city with thousands of buildings and extensive infrastructure to keep it “alive.”

When the temperature gets hot enough, the enzymes in the bacterium are denatured, meaning they change shape. This change renders them useless, and they’re no longer able to do their work. The cell simply ceases to function.

Heat can also damage the bacterium’s cell envelope. Proteins and fatty acids making up the envelope lose their shape, weakening it. At the same time, fluid inside the cell expands as the temperature rises, increasing the internal pressure. The expanding fluid pushes against the weakened wall and causes it to burst, spilling out the guts of the bacterium.

Pasteurization constitutes one of the milder forms of thermal processing. Ultra-high temperature and sterilization methods kill all microorganisms in the food, while milder heat treatments like thermization and pasteurization only kill some of them. Why not use a higher temperature if it will kill more pathogens? The answer is that higher temperatures change the characteristics of the food.

At higher temperatures, as with Ultra High Temperature Pasteurization, several things happen to milk that make it less desirable to consumers:

High-Temp Pasteurization - Milk is heated to 161F for 31 seconds in order to sterilize the milk. The problem is that this also kills enzymes, much of the healthy microorganisms, and more importantly it denatures the proteins. Essentially, high-temp pasteurization kills the milk and makes it much more difficult for your body to digest. This can typically lead to inflammatory bowel disease, among others.

Ultra-Pasteurized - This is the majority of our milk today, what you would typically find in a grocery store. Ultra-pasteurization heats the milk to 280F for only a few seconds. The reason for using ultra-pasteurization is because it kills everything. Ultra pasteurization not only kills potentially harmful bacteria in the milk, but also damages all of the vitamins, minerals and other nutrients originally contained in the milk. This process also kills the healthy enzymes which help your body digest the milk, and drinking it without the enzymes can lead to lactose intolerance.

Low-Temp Pasteurization - Milk is only heated to 145F. This is significant because it’s below the temperature that kills most of the beneficial enzymes and the proteins remain in-tact. The main downside to low-temp pasteurization is that some of the enzymes and probiotics can be damaged. But, by culturing (fermenting it with good bacteria) this dairy and making yogurt, kefir or amasai, many of those probiotics are added back. This also improves the digestibility of the dairy. Low-temp is the closest to raw milk products most of us in the US can get.

Most cow’s milk has measurable quantities of herbicides, pesticides, dioxins (up to 200 times the safe levels), up to 52 powerful antibiotics, blood, pus, feces, bacteria and viruses.

9 REASONS TO STOP DRINKING PASTEURIZED MILK

1) Pasteurization Used To Mask Low-Quality Milk

Heat destroys a great number of bacteria in milk and thus conceals the evidence of dirt, pus and dirty dairy practices. It’s cheaper to produce dirty milk and kill the bacteria by heat, that to maintain a clean dairy and keep cows healthy. To combat the increase in pathogens milk goes through ‘clarification’, ‘filtering’, ‘bactofugation’ and two ‘deariation’ treatments. Each of these treatments uses heat ranging from 100-175 degrees Fahrenheit. Dairies count on many heat treatments to mask their inferior sanitary conditions: milk filled with pus, manure and debris. Consumer Reports found 44% of 125 pasteurized milk samples contained as many as 2200 organisms per cubic centimeter (fecal bacteria, coliforms)

2) Pasteurization Destroys Nutrients

It destroys vitamin C, and damages water soluble B vitamins diminishing the nutrient value of milk. Calcium and other minerals are made unavailable by pasteurization. The Maillard reaction, a chemical reaction between proteins and sugars, occurs at higher heats and causes browning, discoloring the milk.

3) Pasteurization Destroys Enzymes

Milk enzymes, proteins, antibodies as well as beneficial hormones are destroyed by pasteurization resulting in devitalized ‘lifeless’ milk. Milk enzymes help digest lactose and both enzymes and milk proteins help to absorb vitamins. Protective enzymes in milk are inactivated, making it more susceptible to spoilage.

4) Causes Asthma

Pasteurized milk causes asthma, and as a result doctors prescribe a diet without pasteurized dairy products. Milk triggers asthma by destabilizing MAST cells, which release histamines that cause inflammation, mucus production and bronchial spasm. Pasteurized milk is a partial food product that is missing digestive enzymes and nearly all of its beneficial bacteria. Pasteurized milk (with rare exceptions) comes from cows fed a ration based on corn and soy rather than pasture and forage. Pasteurization warps and distorts fragile proteins, making them allergenic. Unpasteurized milk is the opposite and heals and prevents asthma by stabilizing MAST cells and reducing inflammation as shown by dramatic lowering of C-reactive protein levels. Unpasteurized milk rebuilds immunity by allowing the safe consumption of biodiversity in our diets. These bacteria then re-colonize the gut and become our immune protective and digestive ecosystem armies.

5) Allergenic and Disease Causing Food

Cow’s milk is the number one allergic food in this country. The milk of each of the over 4,700 mammals on earth is formulated specifically for that species. There are special lactoferrins and immunoglobulins (cow specific immunizing stuff) that in humans serve as allergens. It has been well documented as a cause in diarrhea, cramps, bloating, gas, gastrointestinal bleeding, iron-deficiency anemia, skin rashes, atherosclerosis, and acne. It is the primary cause of recurrent ear infections in children. It has also been linked to insulin dependent diabetes, rheumatoid arthritis, infertility, and leukemia. The protein lactalbumin, has been identified as a key factor in diabetes (and a major reason for NOT giving cows milk to infants). 89% of America’s dairy herds have the leukemia virus. Cows diagnosed with Johne’s Disease have diarrhea, and heavy fecal shedding of bacteria. This bacteria becomes cultured in milk, and is not destroyed by pasteurization. Occasionally, the milk-borne bacteria will begin to grow in the human host, and the results are irritable bowel syndrome and Crohn’s Disease.

6) Kills Bone Density

The dairy industy has been hard at work the last 50 years convincing people that pasteurized dairy products such as milk or cheese increases bioavailable calcium levels. This is totally false. The pasteurization process only creates calcium carbonate, which has absolutely no way of entering the cells without a chelating agent. So what the body does is pull the calcium from the bones and other tissues in order to buffer the calcium carbonate in the blood. This process actually causes osteoporosis. Pasteurized dairy contains too little magnesium needed at the proper ratio to absorb the calcium. Most would agree that a minimum amount of Cal. to Mag Ratio is 2 to 1 and preferably 1 to 1. So milk, at a Cal/Mag ratio of 10 to 1, has a problem. You may put 1200 mg of dairy calcium in your mouth, but you will be lucky to actually absorb a third of it into your system. Over 99% of the body’s calcium is in the skeleton, where it provides mechanical rigidity. Pasteurized dairy forces a calcium intake lower than normal and the skeleton is used as a reserve to meet needs. Long-term use of skeletal calcium to meet these needs leads to osteoporosis. Dairy is pushed on Americans from birth yet they have one of the highes risk of osteoporosis in the world. The test for pasteurization is called the negative alpha phosphatase test. When milk has been heated to 165 degrees (higher for UHT milk) and pasteurization is complete, the enzyme phosphatase is 100 percent destroyed. Guess what? This is the enzyme that is critical for the absorption of minerals including calcium! Phosphatase is the third most abundant enzyme in raw milk and those who drink raw milk enjoy increased bone density. Several studies have documented greater bone density and longer bones in animals and humans consuming raw milk compared to pasteurized.

7) Antibiotic Effectiveness

Pasteurization killed antibiotic effectiveness for all of us. By creating a commodity dairy market system that relies heavily on antibiotics fed to heifers and dry cows at CAFO (Confined Animal Feeding Operation) mega dairies to support massive milk production, the antibiotics now used in American hospitals for humans no longer work. Tens of thousands of Americans now die each year because of superbugs created by CAFO antibiotic abuse. MRSA and VRA drug resistance is now a major cause of death and there are fewer and sometimes no antibiotics left to kill the bad bugs and save human lives. FDA has conceded antibiotic use in farm animals must be phased out but refuses an outright ban or limit of the use of antibiotics in CAFO feed and instead testifies in defense of antibiotic use by the CAFO industry.

8) Cancer Fuel

Of the almost 60 hormones, one is a powerful GROWTH hormone called Insulin- like Growth Factor ONE (IGF-1). By a freak of nature it is identical in cows and humans. Consider this hormone to be a “fuel cell” for any cancer… (the medical world says IGF-1 is a key factor in the rapid growth and proliferation of breast, prostate and colon cancers, and we suspect that most likely it will be found to promote ALL cancers). IGF-1 is a normal part of ALL milk… the newborn is SUPPOSED to grow quickly! What makes the 50% of obese American consumers think they need MORE growth? Consumers don’t think anything about it because they do not have a clue to the problem… nor do most of our doctors.

9) Forces Cows Out Of Green Pastures And Into Diseased World

Pasteurization kills cows on green pastures. Seventy-five years ago there were friendly cows on green pastures all over America. Pasteurization has effectively paved the pastures and now forces the cows to be fed soy protein concentrates and forty pounds of grain per day, along with antibiotics and hormones. These CAFO dairy feeds increase milk production to numbers never seen before in the history of earth. It is not uncommon for some CAFO dairy cows to produce twenty gallons of milk per day and be crowded into pens deep in manure with thousands of other cows. The stress of being milked up to four times per day and lying on artificial rubber beds shortens their lives to just forty months. A cow on pasture will produce much less milk (four to five gallons per day) and easily live ten years or more in true happiness and health.

Try Coconut Milk

Compared to cow’s milk coconut milk is easier to digest because the body uses 3 less enzymes for its digestion as opposed to cow’s milk. It also contains a high level of omega 3, 6 and 9 fats along with high amounts of amino acids. This excellent combination of fats and amino acids make it a complete meal in and of itself.

The high level of omega 3, 6 and 9 fats and protein in this milk are more bio-available to humans compared to all other animal fats and most vegetable fats. This bio-availability results in the body’s ability to assimilate all its nutrients.

It’s very healing to the digestive tract and even heals damage done to the system in cases of IBS, Crohn’s disease and severe malnutrition.

Coconut milk also helps maintain balanced blood sugar levels by being a good source of manganese. This mineral is usually deficient in people with blood sugar issues.

Sources:

draxe.com

realmilk.com

preventdisease.com

hindawi.com

mercola.com

7 Reasons To Stop Eating Bread

7 Reasons To Stop Eating Bread

June 27, 2014 | By WakingTimes

Bread is almost sacred in many cultures and society, but processed breads today are not what they were forty years ago. More than 70 percent of people who eliminate bread cold turkey experience an immediate weight loss within the first two weeks. It is wrongly placed at the bottom of our food pyramid, which is taught to children in schools from a very young age. Some of these children grow up to be registered dieticians and promote the same nonsense. Processed grains in breads are unnecessary and even harmful to most metabolic types. Here’s why.

1) Whole Grain Bread Can Spike Blood Sugar Levels More Than A Snickers Bar

Whole grain bread does not actually have whole grains in it. Flour is formed in a process where grains are broken down into a powder form like flour. Since it is in a powder form, the body can rapidly digest the bread and let it enter the bloodstream as glucose. This raises the fat-producing hormone known as insulin. Whole grain bread even has a higher G.I (Glycemic Index) score than most candy bars such as snickers.

The starches in bread get broken down quickly in the digestive tract and enter the bloodstream as glucose. This causes a rapid spike in blood sugar and insulin levels eventually increasing appetite. This causes a perpetual cycle of eating, getting hungry then eating again.

Elevated blood sugars can also cause glycation at the cellular level when the blood sugars react with proteins in the body. This is one of the components of aging.

This is the downside of an the high carbohydrate diet that many misinformed authorities try to peddle us.

2) Bread Contains a Lot of Gluten

Wheat contains a large amount of a protein called gluten.

This protein has glue-like properties (hence the name gluten) responsible for dough’s viscoelastic properties.

Evidence is mounting that a significant percentage of the population is sensitive to gluten.

When we eat bread that contains gluten (wheat, spelt, rye and barley), the immune system in our digestive tract “attacks” the gluten proteins.

Gluten sensitivity is also associated with some cases of schizophrenia and cerebellar ataxia – both serious disorders of the brain.

Gluten is probably harmful for most people, not just those with diagnosed celiac disease or gluten sensitivity.

The only way to really know if you’re gluten sensitive is to remove gluten from your diet for 30 days and then reintroduce it and see whether it affects you.

3) Processed Wheat Is Deadly

The world’s most popular grain is also the deadliest for the human metabolism. Modern wheat isn’t really wheat at all and is a “perfect, chronic poison,” according to Dr. William Davis, a cardiologist, author and leading expert on wheat.

Once agribusiness took over to develop a higher-yielding crop, wheat became hybridized to such an extent that it has been completely transformed from it’s prehistorical genetic configuration. All nutrient content of modern wheat depreciated more than 30% in its natural unrefined state compared to its ancestral genetic line. The balance and ratio that mother nature created for wheat was also modified and human digestion and physiology could simply could not adapt quick enough to the changes.

4) Processed Breads Contain Chemicals and Preservatives

Just like other processed foods, most commercial types of bread contain sugar or high fructose corn syrup.

Most grains also include the “anti nutrient” phytic acid and it’s one of the biggest problems with soy. Phytic acid is a molecule that strongly binds essential minerals like calcium, iron and zinc, preventing them from being absorbed. Most people stuck on the soy bandwagon are consuming far more phytate by the sheer volume through mass consumption of things like soy milk, tofu, cereals, and processed foods. Soy oil and soy lecithin are both common ingredients in many breads.

Dough conditioners such as azodicarbonamide are only now being exposed.

Here are common ingredients in many processed breads:

wonder-bread-ingredients2

5) Bread Is NOT a Nutrient Dense Food

There is NO nutrient in bread that you can’t get from other foods in even greater amounts. Whole wheat bread will literally reduce the absorption of nutrients from other foods. By damaging the intestinal lining, gluten decreases the absorption of all nutrients.

Calorie for calorie, whole grain breads contain a low amount of nutrients compared to real foods like vegetables.

Wheat fiber may cause your body to burn through its Vitamin D stores much faster and contribute to vitamin d deficiency, which is associated with cancer, diabetes and death.

6) Wheat and The Diabetes Link

Andrew L. Rubman, ND, is medical director, Southbury Clinic for Traditional Medicines, Southbury, Connecticut, said wheat consumption (specifically gluten found in wheat, rye and barley) could play a role in turning the genetic diabetes switch to “on” for those who carry the risk gene. Dr. Rubman says that gluten avoidance might prove useful for people who already havediabetes because it may reduce the impact of the disease. He suggests to try a gluten-free diet for four to six months to see if symptom severity and blood sugar control improve. If the answer is yes, Dr. Rubman advises staying gluten-free for life.

7) Genetically Modified Enzymes

Enzymes, often genetically modified, are added to flour and dough to make loaves bigger and keep them squishy for days, if not weeks, after baking. But most troubling of all, recent research suggests that one enzyme, transglutaminase, used in food manufacturing and baking, may actually turn some of the gliadin protein in wheat flour into a form that can be toxic to some people. Even the organic loaves made by the industrial bakers can contain this stuff.

The industry is keen to sell us ‘premium’ loaves with fashionable additions of omega-3, inulin, folic acid and the like. But if we don’t attend to the innate quality of our wheat and flour, our diet will consist of little more than nutrified industrial slop.

Are Vaccinations Causing Early Alzheimer’s?

Vaccinations and Alzheimer's Disease

 

Byron Richards, CCN

NaturalNews.com

(NaturalNews) The issue of cognitive decline and the more advanced Alzheimer's disease is predicted to be a public health crisis in America over the next 20 years, as the swell of baby boomers hits the age when problems manifest. This past week the Wall Street Journal ran an article on a man getting Alzheimer's in his 40s, one of 500,000 Americans with early onset. The notion that this problem is striking ever earlier sent shock waves through the country and left people wondering why this is happening.

Clearly, there are many inflammatory factors in a person's life and gene-related weaknesses are involved. However, theoretical data on the inflammatory nature of vaccines, especially in the large numbers given to children at an early age while their nerves are developing response patterns for future life, means that they cannot be ruled out as one main factor that primes the Alzheimer's pump.

How inflammation causes Alzhimer's

We already know from existing research the recipe that leads to Alzheimer's risk. Data coming from the Canadian Study of Health and Aging found that aging in general, fewer years of education (less brain exercise), and the apolipoprotein E epsilon4 allele were significantly associated with increased risk of Alzheimer's disease. Other research has shown that heavy smoking and drinking speed the onset of Alzheimer's. A sluggish thyroid also increases the risk.

On the other hand the Canadian researchers found that the use of nonsteroidal anti-inflammatory drugs, wine consumption, coffee consumption, and regular physical activity were associated with a reduced risk of Alzheimer's disease. There are many great anti-inflammatory nutrients that readily replace the concept of drug use, including the grape seed extracts of red wine (which have been shown to reduce Alzheimer's plaque formation).

Natural vitamin E at the dose of 2000 IU per day has been shown to extend the life of Alzheimer's patients by two years. DHA and folic acid have been shown to be protective against Alzheimer's. Moderate coffee intake has a brain-activating effect, which would be synergistic with learning or other forms of constructive brain exercise that help keep your brain cells fit. Physical exercise is proven to elevate levels of brain-derived neurotropic factor (BDNF) vital for your brain to withstand stress and inflammation and keep your brain cells living longer in a healthier condition. The common theme is that using your brain constructively helps keep it fit and factors that induce brain inflammation, of which there are many, send you in the wrong direction.

Besides the above, obvious factors that cause brain inflammation include a lack of sleep, emotional stress, physical exhaustion, cell phone use, and a poor quality diet. This means that there will never be a specific cause of Alzheimer's identified, other than the idea that too much inflammation combined with genetic weaknesses will lead to the problem. Too much inflammation is the common theme behind all nerve-related diseases, heart disease, and cancer. Thus, the manifestation of various shades of cognitive decline will be common in the overall population and progression into full Alzheimer's, compared to some other serious problem, will depend on genetic weak spots.

For example, healthy children of Alzheimer's patients have adverse changes in their brain structure before any symptoms appear. The greater the amount of inflammation, combined with an individual's ability to tolerate inflammation, will determine the age of onset.

Recently researchers did autopsies on the brains of individuals who maintained sharp memory into their 80s. Those with sharp memory compared to the brains of those with "normal aging" had far less brain tangles. Thus we see a sliding scale of tangles, going from virtually none in true health, to the common averages of "normal aging," down into the diseased ranges of cognitive decline, and eventually into Alzheimer's. With this understanding, "normal aging" can be seen as abnormal from an optimal health point of view. Such brain tangles are driven by inflammatory processes.

The Immunization-Alzheimer's Controversy

The adjuvants used in vaccines (putting the mercury issue aside) are intentionally highly inflammatory so as to provoke a more active immune response to the weakened pathogen. The fact that American children are the most vaccinated in the world at such an early age, when their brains are setting up shop, runs the high risk that vaccinations will "train" nerves to become more hyper-active to future inflammatory stress of any kind.

Such issues would be magnified if a child had a history of stress in the womb, stress as an infant (unstable environment), poor nutrition in the womb or early life, other health problems as an infant, or has family-related gene weaknesses predisposing to Alzheimer's (or any other nerve-related disease for that matter). These massive numbers of early vaccinations could easily set the stage for early onset Alzheimer's. At this point there is absolutely no science that refutes this theory, and plenty of science to predict it.

Our government, bless their little hearts, has no interest in proving this not to be the case or in figuring out a safety threshold for the number of vaccines or the age they are given. Rather, they operate on the assumption that any number of vaccines is harmless. This public health mentality of "fire a shot gun and ask questions later" (or never ask any questions at all) is good for herd mentality and not so good for personalized wellness and quality of life.

Any notion that the treatment is problematic, such as a contributor to autism, is met with flat out denial. It does not matter to them what data is presented or what new science obviously predicts. Our government's illness is their bizarre concept of control at all costs by unelected bureaucrats, risks be dammed. The bottom line, our government doesn't actually care what adverse effects vaccinations may cause to your child, they are treating a herd.

1,000% Increase in Alzheimer's Risk

This issue flared up back in 1997 when a leading proponent of the vaccine-autism link, Hugh Fudenberg, MD, presented his research at the NVIC International Vaccine Conference, Arlington, VA. His data showed that if an individual had five consecutive flu shots between 1970 and 1980 (the years studied) his / her chances of getting Alzheimer's disease is 10 times higher than if he / she had one, two, or no shots. This data was never published in a peer reviewed journal. Supporters of Fudenberg describe him as "the world's leading immunogeneticist and 13th most quoted biologist of our times (nearly 850 papers in peer review journals)."

The Alzheimer's Association website attempts to discredit Fudenberg, but not the data he presented, stating that his "license was suspended by the South Carolina Board of Medical Examiners." This is true, but that was due to a classic witch hunt because of his anti-vaccine position. The Alzheimer's Association went on to reference a meaningless study in which those with a negligible vaccine history had no apparent risk of Alzheimer's. The data does not begin to approximate the potential risk of massive numbers of vaccines given to American children and future Alzheimer's risk.

Thus, the question of the immunization link to Alzheimer's is an open-ended and controversial issue. A responsible government would have demanded animal studies with different levels of immunizations at different ages in relation to the onset of Alzheimer's. These studies aren't being conducted because OUR GOVERNMENT DOES NOT WANT TO KNOW THE ANSWER.

Since Americans are more vaccinated than Europeans, a detailed analysis of vaccine amounts compared to Alzheimer's risk or early onset of Alzheimer's could be conducted. However, if the government is behind this study they will use statistical techniques that water down the results so that risk disappears, the favorite strategy employed when any drug or medicine has potential risks that would cause people not to take them.

Stopping Problems Early

Regardless of factors that set the stage for Alzheimer's it is quite clear that an overall strategy that balances your inflammation checkbook is central to preventing the problem. On one side of the equation is the wear and tear in your life. On the other side are the healthy things you do to rejuvenate and recover. No matter what you believe in, you'd better figure out a way to balance this checkbook.

We definitely know that it takes many years of wear and tear for full blown Alzheimer's to manifest. It is vital to act aggressively to prevent the problem if you are sliding down the Alzheimer's slope. Managing inflammatory stressors is at the top of your list. It is easiest to make changes in your brain before the problem gets large. Various memory glitches are normal and others are not. The Alzheimer's Association does have a list of the ten warning signs that is helpful:

1. Memory loss. Forgetting recently learned information is one of the most common early signs of dementia. A person begins to forget more often and is unable to recall the information later. What's normal? Forgetting names or appointments occasionally.

2. Difficulty performing familiar tasks. People with dementia often find it hard to plan or complete everyday tasks. Individuals may lose track of the steps involved in preparing a meal, placing a telephone call or playing a game. What's normal? Occasionally forgetting why you came into a room or what you planned to say.

3. Problems with language. People with Alzheimer's disease often forget simple words or substitute unusual words, making their speech or writing hard to understand. They may be unable to find the toothbrush, for example, and instead ask for "that thing for my mouth." What's normal? Sometimes having trouble finding the right word.

4. Disorientation to time and place. People with Alzheimer's disease can become lost in their own neighborhood, forget where they are and how they got there, and not know how to get back home. What's normal? Forgetting the day of the week or where you were going.

5. Poor or decreased judgment. Those with Alzheimer's may dress inappropriately, wearing several layers on a warm day or little clothing in the cold. They may show poor judgment, like giving away large sums of money to telemarketers. What's normal? Making a questionable or debatable decision from time to time.

6. Problems with abstract thinking. Someone with Alzheimer's disease may have unusual difficulty performing complex mental tasks, like forgetting what numbers are for and how they should be used. What's normal? Finding it challenging to balance a checkbook.

7. Misplacing things. A person with Alzheimer's disease may put things in unusual places: an iron in the freezer or a wristwatch in the sugar bowl. What's normal? Misplacing keys or a wallet temporarily.

8. Changes in mood or behavior. Someone with Alzheimer's disease may show rapid mood swings - from calm to tears to anger - for no apparent reason. What's normal? Occasionally feeling sad or moody.

9. Changes in personality. The personalities of people with dementia can change dramatically. They may become extremely confused, suspicious, fearful or dependent on a family member. What's normal? People's personalities do change somewhat with age.

10. Loss of initiative. A person with Alzheimer's disease may become very passive, sitting in front of the TV for hours, sleeping more than usual or not wanting to do usual activities. What's normal? Sometimes feeling weary of work or social obligations.

For a fully referenced version of this article:

http://www.wellnessresources.com/health...

For more health articles by this author:

http://www.wellnessresources.com/health...

About the author: Byron J. Richards, Board-Certified Clinical Nutritionist, nationally-renowned nutrition expert, and founder of Wellness Resources is a leader in advocating the value of dietary supplements as a vital tool to maintain health. He is an outspoken critic of government and Big Pharma efforts to deny access to natural health products and has written extensively on the life-shortening and health-damaging failures of the sickness industry. www.wellnessresources.com askbyron@wellnessresources.com

http://www.wellnessresources.com/health/articles/are_vaccinations_causing_early_onset_alzheimers_disease/

Prescription Drugs – What are they really doing?

Rev. George H. Malkmus

Editor, Hallelujah Health Tip

While I was in Florida these past ten days, the husband of one of our staff members almost died. About a week ago, this gentleman, who is in his seventies, went to the dentist to have a tooth pulled. Apparently the dentist didn't get the entire tooth out and he went back to the dentist in pain. While the dentist was trying to remove the rest of the tooth, this gentleman started feeling light headed and the dentist took his blood pressure. It was elevated. So the dentist told him he would not work on the tooth any more until the blood pressure had been lowered.

Well, to make a long story short, he went to the Emergency Room where the doctor gave him a drug (poison - all drugs are poisons), supposedly to lower his blood pressure - but he gave him the WRONG drug! This gentleman had a very severe reaction to this first drug, so the doctors gave him a second drug (more poison) which was supposed to stop the reaction. This second drug AGAIN was the WRONG drug! Only this time, the reaction was so severe the gentleman almost died.

Please remember him in your prayers! He is doing better, but is not totally out of the woods as yet.

Have you ever questioned the use of drugs? Do you realize that every drug is a poison to the body and potentially liver toxic! The Bible condemns the use of all drugs in the book of Revelation Chapter 18 and Verse 23, where we are told, "...for by thy sorceries (drugs) were all nations deceived." The Bible word for sorceries comes from the Greek word, phar-ma-kia, which in today's English would be translated as DRUGS.

It is so amazing to me that we condemn the use of such drugs as alcohol, nicotine, heroin, cocaine, and the like, and yet willingly allow a drug to enter our body because a medical doctor prescribes it or because it is available as an over-the-counter drug.

Are you aware that the only information the doctor who wrote the prescription and the pharmacist who filled that prescription knows about that drug, is what the drug company representative or the drug company literature told them?

We live in a day where there are drugs to help us sleep and drugs to help us stay awake. There are drugs to keep women from becoming pregnant and drugs to help them become pregnant. There are drugs to increase our appetite and drugs to suppress our appetites. There are drugs to help control high blood pressure and drugs to thin the blood. In fact, there is a drug for almost every physical symptom a person can experience.

There are thousands upon thousands of drugs available by prescription and over the counter. Many of today's so called 'wonder drugs' will be quietly removed from the shelves in the future, as they learn of the adverse reactions and often deadly results people are experiencing as a result of using them.

Drugs are made to appear very glamorous in the slick, full color, magazine ads - but if you will turn the page over, you will find the potential side effects in very small black print. If people would only read the small black print, they would probably never allow that drug to enter their beautiful God made body temples.

Then there are the constant parading of these drugs on television as the drug companies present their drugs to the American people. Next time you see one of these adds on television, pay close attention to all of the adverse reactions people may experience as a result of taking that particular drug. Usually the adverse reactions are spoken very rapidly after the drug has been made to sound so glamorous.

During the past few years, there have been several very revealing articles that have appeared in the prestigious Journal of the American Medical Association. The articles concerned the drugs they administer and the medical mistakes made by doctors.

In an April 1998 article in the Journal of the American Medical Association, we learn that over 106,000 Americans die each year from the side effects of these doctor-prescribed drugs while over two million have to be hospitalized.

Then in an October 1998 issue of this same prestigious Journal of the American Medical Association, we learn that an estimated 180,000 people are killed each year by medical mistakes that largely go unreported.

Incredibly, according to their own flagship journal, the medical community acknowledges almost 300,000 drug and doctor-caused deaths each year. This figure makes the current medical system the third highest CAUSE of death in America.

"Beloved, I wish above all things that thou mayest prosper and be in health, even as thy soul prospereth."

- III John 2

Welcome to Alternative Health Advice

In this day and age where there are rising medical costs, poor care there is a need for alternative health advice. When you think of the rise in cancer, heart disease and diabetes, people start asking themselves, “Why am I having all this treatment? Isn't there something better?” Well there is and this is what Alternative Health Advice blog is all about.

Be sure to check back soon, as this blog is under construction. You will have the answers you are looking for.

a