We hear a lot today about pH balance and about balancing one’s pH. What exactly is pH? The term pH stands for “Potential” of “Hydrogen.” Thus, pH refers to the amount of hydrogen ions in a particular substance. The more hydrogen ions, the more acidic. Fewer hydrogen ions, the more alkaline.

Measuring pH

pH is measured on a scale of 0 to 14 with 7 being neutral. As we drop down below 7 the substance is more acidic. Above 7 the substance becomes more alkaline. In other words, the lower the pH number the more acidic it is and the higher the number the more alkaline. For example, a pH of 3 is more acidic than a pH of 5 and a pH of 9 is more alkaline than a pH of 6.

In its natural state, the human body is slightly alkaline. The alkaline body reflects normal, optimal pH levels. In fact, the body must maintain this slightly alkaline state for its survival. This state is called pH balance.

Homeostasis
Proper pH balance is the foundation for optimal health. The body is alkaline by design, but acidic by function. 

The most critical pH is in the blood. All other organs and fluids will fluctuate in their range in order to keep the blood at a strict pH between 7.35 and 7.45 (slightly alkaline). Although the blood needs to be slightly alkaline, the stomach digests best when it is acidic, between 1 and 2 pH. 

The body is continually striving to maintain a proper balance between the two. This process is called homeostasis. The body makes constant adjustments in tissue and fluid pH to maintain this very narrow pH balance range in the blood. It even goes so far as to dissolve bones in order to maintain necessary pH of blood.

Balance your pH

What can we do to insure a proper pH balance in the body? Diet is probably the single most important factor in maintaining a proper pH balance. To assure a proper pH balance, avoid consuming excessive amounts of meat, alcohol, soft drinks, caffeine, coffee, most nuts, eggs, vinegar, sauerkraut, ascorbic acid, cheese, white sugar and medical drugs. Instead, eat more ripe fruits, vegetables, bean sprouts, water, milk, onions, figs, carrots, beets, and miso.

ALKALINE ASH FOODS
(Common Foods that help to control acid in your internal environment)

Almonds Apples Apricots Avocados Bananas Beans, dried Beet greens Beets Blackberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celery Chard leaves Cherries, sour Cucumbers Dates, dried Figs, dried Grapefruit Grapes Green beans Green peas Lemons Lettuce Lima beans, dried Lima beans, green Limes

Milk, goat Millet Molasses Mushrooms Muskmelons Onions Oranges Parsnips Peaches Pears Pineapple Potatoes,.sweet Potatoes, white Radishes Raisins Raspberries Rhubarb Rutabagas Sauerkraut Soy beans, green Spinach, raw Strawberries Tangerines Tomatoes Watercress Watermelon

ACID ASH FOODS
(Common Foods that leave strong acid in your internal environment)

Bacon Barley grain Beef Blueberries Bran, wheat Bran, oat Bread, white Bread, whole wheat Butter Carob Cheese Chicken Cod Corn Corned beef Crackers, soda Cranberries Currants Eggs Flour, white Flour, whole wheat Haddock Honey Lamb Lentils, dried Lobster

Milk cow's Macaroni Oatmeal Oysters Peanut butter Peanuts Peas, dried Pike Plums Pork Prunes Rice, brown Rice, white Salmon Sardines Sausage Scallops Shrimp Spaghetti Squash, winter Sunflower seeds Turkey Veal Walnuts Wheat germ Yogurt

Lemons Produce Alkaline Ash
There is much confusion over the alkalinity and acidity of foods. For example, eggs and honey result in a more acidic body, whereas lemons result in a more alkaline body. While lemons are acidic, they promote a more alkaline body. The true test of alkalinity and acidity is to determine what pH results in the body after foods are eaten and metabolized. Once digested, foods form mineral byproducts that are alkaline, acid or neutral. To simulate this in a laboratory setting, food is burned, leaving an ash residue that is then measured for its mineral content.

Alkaline-ash foods are foods that leave high concentrations of calcium, magnesium, potassium and/or sodium in their ash. These minerals, in turn, are used to form alkaline compounds (called bases) in the body. Vegetables and most (but not all) fruits are alkaline-forming.

Acid-ash foods are those that contain chloride, iron, phosphorus or sulfur, minerals that form acid compounds. These include phosphorus-rich foods such as meat, fish, poultry, legumes and grains, as well as mustard and eggs, which contain sulfur.

To sum up, the pre-metabolized acid content of a food is not an indicator of the acid/alkaline balance in the blood. The acid ash, however, is.

pH of Stomach vs Blood

Extended acid imbalances can overwhelm the body, resulting in low energy levels, fatigue, excess weight, headaches, occasional constipation and frequent colds. An alkaline stomach on the other hand can cause indigestion. Microorganisms in food that would perish in an acid stomach are likely to survive in an alkaline stomach, causing all kinds of health problems. Food can start to putrefy and cause heartburn. 

Digestive Powers
If you determine that you have an alkaline stomach, you can temporarily increase the acidity of your stomach at mealtime with either Betaine Hydrochloric Acid (HCL) capsules or Liquid HCL 5%.

You don’t need to worry about the HCL making you blood permanently acidic because the little amount (500 to 1000 mg) you take gets used up in the digestive process. Compare that to eating a ¼ pound (113,400 mg) of meat which will surely create a more acidic body.

Supplements such as calcium and magnesium are best taken between mealtimes so they don’t reduce acidity of the stomach. Ultimately it’s best to take them in the evening as they tend to relax your muscles and make you sleepy.

Testing your pH Level

Testing saliva is the most effective way to gauge the body’s pH. You can use a simple pH test, consisting of test strips and a color chart.

You can test both saliva and urine. An optimal reading of saliva is 7.5. This indicates a slightly alkaline body.

A neutral result is 7.0. A reading of 6.5 is slightly acidic. A reading below 6.5 is very acidic.

Proper pH Balance for Optimum Health
Your body works with the materials you give it. Preserving your health is your job, not your doctor’s. Monitoring your personal pH is a tool. It's not a self-diagnostic device. Monitoring your urine pH and saliva pH can help you take charge of your health. In the final analysis, you, and only you, can lead your life in ways that promote health.

There are thousands of species of molds. Most of them are “bad,” but some are “good.” Alexander Fleming’s famous discovery of the antibiotic penicillin, for example, involved the mold Penicillium chrysogenum. And friendly molds are used to make certain kinds of cheeses. Roquefort, blue, Gorgonzola and Stilton cheeses have blue veins of mold throughout the cheese. Brie and Camembert have white surface molds. Other cheeses have both an internal and a surface mold. The koji molds, a group of the Aspergillus species, have been cultured in eastern Asia for many centuries. They are used to ferment the soybean and wheat mixture from which soy sauce and miso are derived.

Molds reproduce through tiny spores. Some spores can remain airborne indefinitely, and many are able to survive extremes of temperature and pressure.
Although molds grow on dead organic matter everywhere in nature, their presence is only visible to the naked eye when mold colonies form.

Common molds

Common molds include Rhizopus stolonifer (black bread mold), Stachybotrys (appears on water-damaged building materials) and Botrytis cinerea or gray mold rot (strawberries, raspberries and other fruits). Leave a slice of bread out on the counter for a few days and Rhizopus stolonifer, black bread mold, will soon set up housekeeping. The stubborn mildew that appears so persistently on your shower walls is probably Stachybotrys. And that nice juicy peach you forgot about in the fruit basket is now playing host to a thriving colony of Botrytis cinerea.

Friendly fungi
There are three main categories of cheese in which the presence of mold is a significant feature: soft ripened cheeses, washed rind cheeses and blue cheeses.

Soft-ripened cheeses start out firm and rather chalky in texture. They are aged from the exterior inwards by exposing them to mold. The mold may be a velvety bloom of Penicillium candida or P. camemberti that forms a flexible white crust and contributes to the gooey texture and intense flavor. Brie and Camembert, the most famous of soft-ripened cheeses, are made by allowing white mold to grow on the outside of a soft cheese for a few days or weeks.

Washed-rind cheeses are soft in character and ripen inwards like those with white molds. However, they are treated differently. Washed rind cheeses are periodically cured in a solution of saltwater brine and other mold-bearing agents, making their surfaces amenable to the reddish-orange Brevibacterium linens. The result is a pungent odor and a distinctive flavor. Washed-rind cheeses can be soft (Limburger), semi-hard (Munster), or hard (Appenzeller).

Blue cheese is created by inoculating a cheese with Penicillium roqueforti or Penicillium glaucum. The mold grows within the cheese as it ages. These cheeses have distinct blue veins and assertive flavors. Their texture can be soft or firm. Some of the most renowned cheeses are of this type, each with its own distinctive color, flavor, texture and smell. They include Roquefort, Gorgonzola and Stilton.

The not-so-nice guys

Molds are ubiquitous in nature, and mold spores are a common component of household and workplace dust. However, when mold spores are present in large quantities, they may constitute a health hazard to humans, causing allergic reactions and respiratory problems. Because of this, mold allergy has become a serious problem for many people.

Some molds generate toxic liquid or gaseous compounds, called mycotoxins. Mycotoxins are harmful or lethal to humans and animals when exposure is high enough. Serious neurological problems can result from prolonged exposure to mycotoxins. One example of toxic mold is Stachybotrys chartarum, which has been associated with sick building syndrome. Farm animals frequently suffer from mycotoxin poisoning and may die as a result. Mycotoxins resist decomposition from cooking, and remain in the food chain.

Dermatophytes are parasitic fungi that cause skin infections such as Athlete's foot and Jock Itch. Most dermataphyte fungi take the form of a mold, as opposed to that of a yeast.
 
Opportunistic infection by molds such as Penicillium marneffei and Aspergillus fumigatus is a common cause of illness and death among immunocompromised individuals, including AIDS victims.

Your kitchen game plan
When you see mold on food, is it safe to cut off the moldy part and use the rest? For most foods the answer is no, according to the U.S. Department of Agriculture. Discard soft cheeses such as Brie and Camembert if they display molds that are not a part of the manufacturing process. Infected soft cheeses, such as cottage cheese, cream cheese, Neufchatel and crumbled, shredded and sliced cheeses, should be discarded. Such foods with high moisture content can be contaminated below the surface.

For hard cheeses in which mold is not part of the processing, it’s safe to remove the mold and eat the cheese. USDA recommends cutting off at least one inch around and below the mold spot. Be sure to keep the knife out of the mold itself so it will not cross-contaminate other parts of the cheese. After trimming off the mold, re-cover the cheese in fresh wrap. Mold generally cannot penetrate deep into the product.

Small mold spots can be cut off fruits and vegetables with low moisture content such as cabbage, bell peppers and carrots. Cut off at least one inch around and below the mold spot. Keep the knife out of the mold itself so it will not cross-contaminate other parts of the produce. Discard fruits and vegetables with high moisture content that can be contaminated below the surface.

Although most molds prefer higher temperatures, they can grow in your refrigerator. Check for mold in refrigerated jam and jelly and on cured, salty meats such as ham, bacon, salami and bologna. Discard jams and jellies infested with mold. The mold could be producing a mycotoxin. Hard salami and dry-cured country hams normally have surface mold. Some salamis have a characteristic thin, white mold coating that is safe to consume, but they shouldn’t show any other mold. Dry-cured country hams normally have surface mold that must be scrubbed off before cooking.

Clean the inside of your refrigerator every few months with one tablespoon of baking soda dissolved in a quart of water. Keep your dishcloths, towels, sponges and mops clean and fresh. A musty smell means they’re spreading mold around.
Keep the humidity level in the house as low as practical—below 40 percent, if possible.
 
Empty opened cans of perishable foods into clean storage containers and refrigerate them promptly. Don’t leave perishables out of the refrigerator for more than two hours. Use leftovers within three or four days so mold doesn’t have a chance to grow.

When you handle mold-infested foods, do not to sniff the moldy item. This can cause respiratory problems.

Bottom line: in some cases you can cut away the moldy part and use the food item—provided you know what you’re doing. But generally speaking, if food is covered with mold, discard it. If in doubt, throw it out.

Washing your hands is one of the best ways to fight germs. But do you really need an antibacterial soap to do the job? Some researchers say no, and they caution that antibacterial products may do more harm than good.

Only the strong survive

Recent research indicates that antibacterial agents contained in soaps may kill off ordinary bacteria, creating an environment for resistant, mutated bacteria that are impervious to antibacterials, including antibiotics.

"These mutated bacteria get wise to antibacterial agents," says Eli Perencevich, M.D., a research fellow in infectious diseases at the Beth Israel Deaconess Medical Center in Boston. By using antibacterial soaps over and over, more bacteria will become resistant to the products, Perencevich says. In that respect, antibacterial agents behave like antibiotics which, when overused, promote the spread of antibiotic resistance.

Read the label

Consumers should pay close attention to labeling when buying soap, Perencevich says, because an increasing number of products contain antibacterials. "With so many of these products on the market, consumers may not even realize they are purchasing soaps that contain antibacterials," he warns.

More than 75 percent of all liquid hand soaps and nearly 30 percent of bar soaps for sale nationally contain antibacterial agents. In a survey of national chain stores, regional stores and e-commerce sites, researchers found nearly half of all commercial soaps contain the antibacterial agent triclosan.

Triclosan

Triclosan has been used as an antibacterial for many years. However, it only recently raised a red flag as researchers have learned how it acts on bacteria.

Triclosan does not actually cause a genetic mutation in the bacteria, but by killing the normal bacteria, it creates an environment where mutated bacteria that are resistant to triclosan are more likely to survive and reproduce. Antibiotic resistance has become an increasingly serious problem worldwide, and overuse of triclosan may exacerbate this problem. The concern is that bacteria will become resistant to antibacterial products like triclosan, rendering those antimicrobial products useless to those who truly need them, such as people with compromised immune systems.

The use of triclosan is alarmingly widespread. It is found most commonly in hand soaps, cleaning supplies and dish detergents, but it also shows up in products that don't claim to be antibacterial. Some toothpastes, kitchen utensils, garbage bags, toys and bedding contain triclosan.

Plain old soap and water

Despite Americans' concern with germ control, at least a third have forgotten the basics. A recent survey conducted for the American Society of Microbiology found that while 95 percent of men and women surveyed say they wash their hands after using a public restroom, only 67 percent actually do wash before leaving the restroom.

The Centers for Disease Control and Prevention (CDC) says antibacterial soaps are not necessary. Hand-washing with regular soap and warm water is the simplest, most effective thing people can do to reduce the spread of infectious diseases," says CDC director Julie Gerberding, M.D. In fact, the agency deems hand-washing so important in preventing the spread of infections that it offers guidelines for how and when the hands should be washed:

· Always use warm, running water and a mild, preferably liquid, soap. Antibacterial soaps may be used but are not required.
· Wet hands and apply a small amount (dime to quarter size) of liquid soap. Rub hands together vigorously until a soapy lather appears and continue for at least 15 seconds. Be sure to scrub between fingers, under fingernails, and around the tops and palms of the hands.
· Rinse hands under warm running water. Leave the water running while drying.
· Dry hands with a clean, disposable (or single use) towel. Turn the faucet off using the towel as a barrier between your hands and the faucet handle. Remember, dirty hands turned the faucet on.

When the soybean was originally introduced into the United States around 1900, it was used in the manufacture of industrial products such as oil, plastic, and ink, but it was not considered it to eat. Today, soy-based food products like hotdogs, sausage, bacon, cheese and frozen desserts abound in mainstream supermarkets and even in natural food stores. This soy invasion has been accompanied by a tremendous amount of soy-industry carnival ballyhoo regarding soy’s alleged health beneits.

The demonizing of traditional whole foods
The soy industry has shown remarkable ingenuity in overcoming consumer resistance to soy products, which were formerly perceived as tasteless poverty foods.

The soy industry’s agenda:
demonize whole foods such as butter, whole milk, meat, cream, cheese and eggs, and offer supposedly “high protein, low fat, no cholesterol” soy substitutes to the upscale consumer increasingly concerned about his health. We are talking of course about such now-familiar substitutes as soy milk for cow’s milk, soy baby formula, soy yogurt, soy ice cream, soy cheese, soy lour for baking and textured soy protein meat substitutes.

Specious health claims As we noted, an extraordinary amount of hype and hoopla has accompanied the meteoric rise of soy as a desirable food. A popular booklet sold in many health food stores, for example, describes soy foods as “uniformly high in protein, but low in calories, carbohydrates and fats, entirely devoid of cholesterol, high in vitamins, easy to digest, tasty and wonderfully versatile in the kitchen.” Does this sound too good to be true? Yes? Well, that’s because it is.

Soy must be fermented
As we know, the soybean originated in ancient China. But it is important to note that the ancient Chinese did not eat unfermented soybean products. They recognized that soybeans were toxic, unlike the other legumes such as lentils, because the soybean contains large quantities of a number of harmful substances. First among them are potent enzyme inhibitors, which block the action of trypsin and other enzymes needed for protein digestion. These enzyme inhibitors are not completely deactivated during ordinary cooking and can produce serious gastric distress, reduced protein digestion and chronic deiciencies in amino acid uptake. Soybeans are also high in phytic acid or phytates. Scientists agree that the high phytate content of soy-based diets prevents the absorption of calcium, magnesium, iron and zinc present in foods. Moreover, soybeans contain hemoglutinen, a clot-promoting substance that causes red blood cells to clump together.

Tofu is not for you
Harmful substances such as enzyme inhibitors and and hemoglutinen are deactivated during the process of fermentation. Some examples of fermented soy products are: miso, tempeh, natto, and traditionally fermented soy sauce. These products are safer to eat than tofu, however we know that Dr. Clark has not recommended any products made out of soy, including miso, tempeh, or natto. It is important to note that tofu is not a fermented product. Sorry, tofu lovers! Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral defiencies. The mineral that unfermented soy blocks the most is zinc. Zinc is called the intelligence mineral because it is needed for optimal development and function of the brain and nervous system.

What’s cooking in the gene kitchen
Soy is basically a monoculture requiring massive amounts of pesticides and herbicides. It is for this reason that the Monsanto Corporation developed a genetically-engineered strain of soy that is resistant to the herbicide Roundup. Proponents of GMOs (genetically modiied organisms) conidently predict that within two decades, 75% of all our foods will come from genetically-engineered seeds, with soy foods at the top of the pyramid. The disastrous long-term effects of genetically engineered seeds on our ecology can only be guessed at, but this trend towards GMOs will continue to edge out the small farmer and will progressively centralize and industrialize our food production. Allergies from soy It is obvious that when our food supply is sprayed with pesticides, we end up eating it and suf fering the consequences. Mr. Graham, of York Nutritional Laboratory (March 1999), said researchers tested 4,500 people for allergic reactions to vegetables including soya. Among the range of chronic illnesses it caused were irritable bowel syndrome, digestiontion problems and skin complaints including acne and eczema. “People also suffered neuro- logical problems with chronic fatigue syndrome, headaches and lethargy. It is worrying,” Mr Graham added.

The politics of soy
The soybean industry in America is highly monopolistic, controlled by a small number of huge companies like Cargill Corporation, and Archer, Daniels, Midland Company (ADM). ADM, the world’s major soy processor, yearly spends $4.7 million for advertising on Meet the Press and $4.3 million on Face the Nation. ADM also has holdings in major newspapers. They control the media, so naturally the press presents soy in a favorable light.

Buyer beware
In the Orient these soy-based foods are eaten in small amounts as condiments and not as a replacement for animal foods. Highly processed soy protein isolates and textured vegetable protein have little in common with traditional soy products. Tofu and soy milk are high in MSG. Bottom line: soy is big on hype and hoopla and small or worse than that on food value. Buyer beware! Research in this article is fully referenced in Nourishing Traditions, by Sally Fallon, New Trends Publishing, 2001; and Soy Allergies Up Along With GMOs Mark Townsend / Daily Express March 12, 1999.
January: Soy: Wolf in Sheep’s Clothing

More than 70 million people today suffer from digestive upsets at least once a week. Indigestion, bloating and heartburn are common complaints. Almost all digestive upsets have a common cause: inability to properly digest food. The solution? Digestive enzymes.

What digestive enzymes do
The digestive enzymes that we are born with occur naturally in the body. Their purpose is to aid the food enzymes in digestion. What are digestive enzymes? Digestive enzymes are secreted from the pancreas into the stomach and small intestine. They are protease, which breaks down proteins, amylase for breaking down carbohydrates, lipase for the breakdown of fats, and cellulase for iber. Digestive enzymes are responsible for breaking down the foods we eat and delivering the resulting nutrients to every cell of the body. They also lush out toxins.

The heat is on
Unfortunately, cooking destroys enzymes. Digestive enzymes are killed when we cook our food at over 118 degrees. There are no living enzymes in cooked foods. If you want the best chance of ingesting live enzymes, you will need to consume your food raw. If you can’t always eat raw food, the next best thing is to take digestive enzymes along with your meal.

Gas and bloating
Undigested foods tend to rot and ferment in the intestines and colon, feeding bacteria that create gas as a by- product. The better you digest your food, the less these bacteria have to feast on, thereby reducing the amount of gas they produce.

Fatigue after meals
If you don’t have enough digestive enzymes to break down the food you eat, your body has to work a whole lot harder to help break down these foods. Digestive enzyme supplements help break down food so that your body can be freed from this drudgery.

Bowel Complaints
Most bowel problems are caused by a build-up of toxins in the bowels. Where do these toxins come from? The answer is, undigested foods, which provide a veritable banquet for the hordes of bacteria that make their home in the large intestine. Supplementing with digestive enzymes may help reduce the amount of undigested foods that enter the colon and may also help to break down the toxic build-up on the colon walls.

Heartburn and Indigestion
Heartburn is caused by excessive stomach acid. Excess stomach acid is frequently caused by simply having too much food in the stomach. Digestive enzymes help to break down foods immediately, so that they can move from the stomach area more readily. Indigestion, by deinition, means “the inability to digest.” Digestive enzymes help digest foods into nutrients that the body can effectively utilize.

Digestive enzymes: a magic bullet
You can eat all the healthy food and take all the vitamins in the world, but unless digestive enzymes are present your process of digestion will remain incomplete. For this reason the practice of taking digestive enzymes with meals makes excellent sense.
February: The Magic of Digestive Enzymes

Once, not so long ago, our ancestors got their drinking water directly from streams, rivers and lakes. This water was pure, uncontaminated and rich in mineral content.

Perilous waters
Today our drinking water comes from a spigot or from a plastic bottle. Purity is a thing of the past. Pollutants and contaminants such as acetone, butyl acetate, defoliants, dissolved oil, formaldehyde, methyl ethyl ketone and potassium permanganate are commonly found in public water supplies. As a result, municipal water-purification facilities have intensified their efforts to remove these contaminants and others from drinking water. Unfortunately, modern water-treatment methods also depletes drinking water of precious minerals like calcium and, most importantly, magnesium.

Because of the poor quality of municipal tap water, health-conscious people are increasingly relying on bottled or home-filtered water for their drinking needs. The problem is, once again, that most filtered and bottled waters provide little or no magnesium at all.

Magnesium’s Crucial Role
Magnesium plays many crucial roles in the body, including suppressing unstable heart rhythms, controlling blood pressure, maintaining insulin sensitivity, and regulating over 300 enzymes. Attaining optimal magnesium levels is an absolute requirement for good health.

The implications of magnesium deficiency are serious. Communities with low magnesium content in drinking water show increased rates of sudden death.

"According to the U.S. National Academy of Sciences (1977) there have been more than 50 studies, in nine countries, that have indicated an inverse relationship between water hardness and mortality from cardiovascular disease. That is, people who drink water that is deficient in magnesium and calcium generally appear more susceptible to this disease. The U.S. National Academy of Sciences has estimated that a nation-wide initiative to add calcium and magnesium to soft water might reduce the annual cardiovascular death rate by 150,000 in the United States (1)."

Too Little Too Late
The bottom line is that we cannot rely on our drinking water, bottled or filtered, to provide us with adequate magnesium. The recommended dietary allowance (RDA) for magnesium—that is, the amount required to prevent severe deficiency—is 420 mg a day for men and 320 mg a day for women. In cities with the highest magnesium water content, only 30% of the RDA can be obtained by drinking two liters of tap water a day (2). In most cities, only a meager 10-20% of the daily requirement can be obtained. That leaves 70-90% of the daily magnesium requirement that must be obtained from other sources.

What Your Doctor Won't Tell You
Medical ignorance, or worse, willful medical ignorance, continues to be a major cause of death in the US. Doctors prescribe expensive patented drugs, while low-cost nutrients such as magnesium remain overlooked. Although more and more cardiologists are recommending coenzyme Q10 and fish oil, hardly anyone points out the critical importance of magnesium. As a result, startling numbers of aging Americans suffer the often lethal consequences of magnesium deficiency.

What You Can Do
To begin with, you can eat magnesium-rich foods. Green vegetables such as spinach are good sources of magnesium. Some legumes (beans and peas), nuts, seeds, and whole, unrefined grains are also good sources of magnesium. Refined grains, on the other hand, are generally low in magnesium. When white flour is refined and processed, the magnesium-rich germ and bran are removed. Bread made from whole-grain wheat flour provides more magnesium than bread made from white refined flour.

FOODS RICH IN MAGNESIUM
Almonds	Oat Flour
Baked Potatoes (With Skin)	Oatmeal
Bananas	Peanuts
Basil	Pine Nuts
Beet Greens	Pistachio Nuts
Black Walnuts	Poppy Seeds
Blackstrap Molasses	Pumpkin
Bran Cereal	Sage
Brazil Nuts	Savory
Cashews	Seaweeds
Celery Seed	Seeds
Chocolate	Shredded Wheat
Cocoa Powder	Soybean Flour
Coriander	Spinach
Cumin Seed	Squash
Dill Weed	Tarragon
Dried Mustard	Tofu
Fennel Seed	Wheat Bran
Green Leafy Vegetables	Whole Grains
Legumes	Whole Wheat Flour
Marjoram

Another way to optimize your magnesium intake is to choose water that is rich in magnesium. Unfortunately in the US this is easier said than done.  The FDA regulates bottled water and mandates that the only additives permitted are fluoride and antimicrobials to deter bacterial growth.  With the exception of Florida's Original Fountain of Youth Mineral Water, drinking an entire liter of many so-called mineral waters provides only a minimal amount of magnesium. Of course dietary supplements are not intended to treat or cure any disease.  However, by adding a magnesium supplement to your diet, you can easily meet your RDA without drinking gallons of expensive mineral water.

What You Need To Know About Magnesium

1. Magnesium is critical to human health, helping the body perform functions as varied as blood pressure regulation, muscle contraction, heart rhythm stabilization, and nervous system communication.
   
2. Modern water-purification techniques, consumption of magnesium-depleted bottled waters, and poor dietary habits contribute to widespread magnesium deficiencies in the US and around the world. Although the US RDA for magnesium is 420 mg per day for adult men and 320 mg for adult women, most Americans ingest only about 270 mg of magnesium per day.
   
3. Magnesium deficiencies have been linked to sudden death from cardiac arrhythmias, along with conditions such as muscle cramps, migraine headaches, and metabolic syndrome.
   
4. Optimal magnesium intake, by contrast, is associated with improved insulin sensitivity, optimal lipoprotein levels, suppression of abnormal heart rhythms, reduced blood pressure, relief from migraine headaches, and improved exercise capability, among other health benefits.
   
5. Strategies for optimizing daily magnesium intake include consuming foods high in magnesium content, supplementing with the soluble fiber known as inulin, drinking magnesium-rich mineral waters, and taking magnesium supplements.

References

1. 1. Dr. Harold D. Foster, "Groundwater and Human Health,” Groundwater Resources of British Columbia, Ministry of Environment, Lands, and Parks and Environment Canada, pp 6.1-6.3 (reprint), 1994.
   
2. 2. Available at: www.mgwater.com. Accessed June 6, 2005
   March-April: The Dangers of Magnesium Deficiency

Sweet nothings
Aspartame is the technical name for such brand names as NutraSweet, Equal, Spoonful, and Equal-Measure. Aspartame was discovered by accident in 1965, when G.D. Searle Company chemist James Schlatter was testing an anti-ulcer drug. Aspartame was approved for carbonated beverages in 1983. In 1985, Monsanto purchased G.D. Searle and made Searle Pharmaceuticals and The NutraSweet Company separate subsidiaries.

Aspartame is made up of three chemicals: Aspartic acid, phenylalanine, and methanol. Dr. Russell L. Blaylock, a professor of Neurosurgery at the Medical University of Mississippi, recently published a book called Excitotoxins: The Taste That Kills, which thoroughly details the damage that is caused by the ingestion of excessive aspartic acid from aspartame. Blaylock makes use of almost 500 scientific references to show how excess free excitatory amino acids such as aspartic acid and glutamic acid in our food supply are causing serious chronic neurological disorders and a myriad of other acute symptoms.

The taste that kills
Dr. Blaylock, a board-certified neurosurgeon, presents the latest research findings to demonstrate how exposure to excitotoxins will damage nerve cells in the brain. Unfortunately, and to our peril, the use of aspartame, hydrolyzed vegetable protein, and monosodium glutamate in prepared foods and beverages continues to increase on a yearly basis. Dr. Blaylock clearly demonstrates that the neurotoxic potential of excitotoxins such as MSG and aspartame is so overwhelming that it can no longer be ignored.

Aspartame is by far the most dangerous food additive on the market today. Aspartame accounts for over 75 percent of the adverse reactions to food additives reported to the US Food and Drug Administration (FDA). Many of these reactions are very serious including seizures and death as recently disclosed in a February 1994 Department of Health and Human Services report.1 Some of the 90 different documented symptoms listed in the report as being caused by aspartame are: headaches, vertigo, seizures, nausea, numbness, muscle spasms, weight gain, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss, breathing difficulties, anxiety attacks, slurred speech, loss of taste, tinnitus, memory loss, and joint pain.

According to researchers and physicians studying the adverse effects of aspartame, the following chronic illnesses can be triggered or worsened by ingesting of aspartame: brain tumors, multiple sclerosis, epilepsy, chronic fatigue syndrome, Parkinson’s disease, Alzheimer’s, mental retardation, lymphoma, birth defects, fibromyalgia, and diabetes." (2)

Rumsfield’s Disease
The history of aspartame and its approval has a political history as well as a scientific one. When Donald Rumsfeld was CEO of Searle, the company manufactured aspartame. For 16 years the FDA refused to approve aspartame, ruling that aspartame is a deadly neurotoxic drug masquerading as an additive.

After leaving Searle, Donald Rumsfeld joined President Reagan's transition team. The day after he took office he appointed an FDA Commissioner who would approve aspartame. The FDA set up a Board of Inquiry of top scientists who said that aspartame is not safe and causes brain tumors, and the petition for approval was thereby revoked. The new FDA Commissioner, Arthur Hull Hayes, overruled that Board of Inquiry and then went to work for the PR Agency of the manufacturer, Burson-Marstellar, rumored at $1000.00 a day, and has refused to talk to the press ever since.

The constellation of deadly and devastating symptoms associated with Aspartame Disease are now called, appropriately enough, “Rumsfield’s Disease.”

Revolving doors
The FDA and the manufacturers of aspartame have had a rovolving door of employment for many years. In addition to the FDA Commissioner and two US Attorneys leaving to take positions with companies connected with G.D. Searle, four other FDA officials connected with the approval of aspartame took positions connected with the NutraSweet industry between 1979 and 1982 including the Deputy FDA Commissioner, the Special Assistant to the FDA Commissioner, the Associate Director of the Bureau of Foods and Toxicology and the Attorney involved with the Public Board of Inquiry. (3)

It is important to realize that this type of revolving-door activity has been going on for decades. The Townsend Letter for Doctors (11/92) reported on a study revealing that 37 of 49 top FDA officials who left the FDA took positions with companies they had regulated. They also reported that over 150 FDA officials owned stock in drug companies they were assigned to manage. Many organizations and universities receive large sums of money from companies connected to the NutraSweet Association, a group of companies promoting the use of aspartame. In January 1993, the American Dietetic Association received a $75,000 grant from the NutraSweet Company. The American Dietetic Association has stated that the NutraSweet Company writes their own “Facts” sheets. (4)

Death-dealing diet drinks
The United States government, in conjunction with soda companies, succeeded, unintentionally or otherwise, in performing a large-scale aspartame experiment on humans. During the Persian Gulf War, truckloads of diet soda were sent to the troops. The cans sat for up to eight weeks on pallets in the 120+ degree Arabian sun. Thirsty soldiers drank it up, can after can. Is it any surprise that Desert Storm Syndrome symptoms are identical to aspartame disease? Thousands of troops returned home complaining of memory loss, vision problems, chronic fatigue syndrome, confusion, dizziness, joint pain, headaches, equilibrium problems and manic depression. The Chronic Fatigue Syndrome and Immunologic Disease Society (CFIDS) claim that some 6000 soldiers, to date, have perished as a result of the Desert Storm Syndrome.

The NSDA also said (Docket No. 82F-0305) “Aspartame is inherently, markedly and uniquely unstable in aqueous media. In a liquid, such as a soft drink APM will degrade as a function of temperature and pH. Higher temperatures and more acidic liquids increase the rate of degradation. Higher temperatures may also affect the degradation products which are formed.” (6)

Coke and Pepsi knew all this and yet sent diet pop to the Persian Gulf. American soldiers were, in effect, drinking formaldehyde cocktails.

It’s about the money
Of approximately 100 independent studies conducted on aspartame, over 90 percent have demonstrated significant health risks. This would lead to the question, “Why hasn't aspartame been banned?” The answer is, sadly, that it’s about the money. In 1996, ignoring the fact that aspartame breaks down faster when heated above 86 degrees Fahrenheit, the FDA decided to remove any remaining limitations on its use. Presently, there are thousands of companies using aspartame in diet sodas, powdered drinks, gelatin, tea, coffee, cocoa, juices, frozen desserts and even vitamins and medications. This translates to billions of dollars worldwide. Unfortunately, this is more than enough to provide agency officials with lucrative future employment, politicians with campaign funds, non-profit foundations with endowments, scientists with research grants and the media with advertising dollars.

References

1. Aspartame Toxicity Info Center. http://www.holisticmed.com/aspartame/
2. Ibid
3. News with Views. http://www.newswithviews.com/NWVexclusive/exclusive15.htm
4. Christine Lyndon, MD, “Could There Be Evils Lurking In Aspartame Consumption?” http://www.aspartamekills.com/lydon.htm
   May Issue: Aspartame: A Clear and Present Danger

Through the ages, turmeric has been sought as a medicinal herb. In Sanskrit Turmeric is called “Kanchani, the “Golden Goddess.” This amazing herb has long been revered by ayurvedic healers for its diverse and powerful healing properties. Herbalists familiar with turmeric’s stimulant and tonic effects have prescribed the juice extracted from the root of the plant as an internal antiseptic and an antidote to blood poisoning. In traditional folk medicine, the dried root is ground and rubbed on the skin to maintain a healthy skin. Mixed with coconut oil, it speeds the healing of wounds and minimizes scarring.

Turmeric has been valued for centuries as a natural cosmetic and dye. It is turmeric that gives the robes of Buddhist monks their vibrant saffron hue. The bright red forehead mark worn by some Hindu women is created by mixing turmeric with lime juice.

Turmeric is what makes mustard yellow. It is also the principal ingredient in curry powder. It is turmeric, in fact, that gives curry powder its characteristic deep yellow color. Turmeric is also used to add color to foods such as butter, margarine, and cheese, to tint cotton, silk, paper, wood and cosmetics, as a food preservative, and to make pickles.

A relative of ginger, Turmeric is a perennial plant that grows up to five feet high in the tropical regions of Southern Asia. It has trumpet-shaped yellow flowers. Turmeric is fragrant and has an earthy, bitter, peppery taste. Like ginger, it creates a sensation of warmth when eaten. The dried roots of Turmeric are ground into a deep yellow spice commonly used in curries and other South Asian dishes. Sangli, a town in the southern part of the Indian state of Maharashtra, is the largest and most important trading center for Turmeric in Asia and perhaps in the entire world.

In the West we are primarily familiar with turmeric in its dried, powdered form, but in the East fresh turmeric is widely used. Fresh turmeric has a distinct flavor, very pleasing though delicate. The deep orange color of chopped fresh turmeric root imparts a rich yellow to curries, soups and stews and rice dishes. It is also used along with chopped garlic and ground white pepper to flavor the delicious turmeric fried fish so popular in Southern Thailand.

Therapeutic use of turmeric was described in traditional Chinese and Indian medicine as early as the 7th century AD. Asian folk medicine used turmeric to treat diarrhea, fever, bronchitis, colds, parasitic worms and leprosy, as well as bladder and kidney inflammations.

In India and Malaysia, homemade turmeric paste is applied directly onto the skin to resolve nutritional deficiencies typically found in cancer patients, a practice which is now being investigated by Western scientists. In India turmeric is used for minor cuts and burns. Whenever there is a cut or a bruise, the home remedy is to reach for turmeric powder.

Today, scientists in the Western world are beginning to suspect what the people of rural India have known for centuries. Modern science is catching on to the amazing healing qualities of turmeric and research is being kicked into high gear.

According to a 2005 article in the Wall Street Journal titled, “Common Indian Spice Stirs Hope,” research activity into curcumin, the active ingredient in turmeric, is exploding. Two hundred and fifty-six curcumin papers were published in the past year, according to a search of the U.S. National Library of Medicine. Supplement sales are on the increase, and the U.S. National Institutes of Health has four clinical trials underway to study curcumin treatment for pancreatic cancer, multiple myeloma, Alzheimer’s and colorectal cancer. (1)

The antioxidant, anti-inflammatory and anti-carcinogenic properties of curcumin derived from turmeric are undergoing intense research. While researchers had originally thought curcumin primarily has anti-inflammatory properties, the growing realization that cancer can result from inflammation has spurred mounting interest in this versatile and valuable spice. It is surely significant that the incidence of the top four cancers in the US—colon, breast, prostate, and lung—is ten times lower in India. 2 Moreover, recent studies have noted that elderly individuals living in Indian villages appear to have the lowest incidence of Alzheimer's disease in the world, with just 1% of those aged 65 and older contracting the degenerative brain condition. (3)

Turmeric—the Golden Goddess—is clearly coming into its own.

References

1. A Spice Takes On Alzheimer's Disease. (Science News, Dec 8, 2001)
2. "Spicing up" of the Immune System by Curcumin. (J Clin Immunol. 2007 Jan;27(1):19-35 ).
3. The Natural Way To Ward Off Alzheimer’s Disease. (Hornell Evening Tribune, Feb 26 2007)
   June: Turmeric: The Golden Goddess

Did you know that much of mass-marketed soap available in stores today is not really soap at all, but detergent? Detergents are a petroleum-based product, like gasoline and kerosene. Some ingredients in mass-marketed corporate soap have been proven harmful to human health and can cause severe skin irritations and worse. We are talking about additives such as DEA, Isopropyl Alcohol, BHT and Triclosan (a common component of anti-bacterial soap).

Below, for example, are the listed ingredients of a leading corporate “cleansing bar.”

Triclosan, Sodium Cocoyl Bethionate, Stearic Acid, Sodium Tallowate, Water, Sodium Dodecylbenzene Sulfonate, Sodium Cocoate, PEG-20, Sodium Chloride, Masking Fragrance, Sodium Isethionate, Petrolatum, Sodium Isosteroyl Lactylate, Sucrose Laurate, Titanium Dioxide, Pentasodium Pentatate, Tetrasodium Etidronate.

Petrolatum speaks for itself. PEG compounds have been linked to breast cancer,(1) and Sodium Dodecylbenzene Sulfonate is a pesticide. And that’s just for starters.

Corporate Soap’s butter-tongued spin-doctors refer to this noxious chemical cocktail as a “Gentle Cleansing Bar” with “unique dual-action moisturizing benefits.”

Therapeutic use of turmeric was described in traditional Chinese and Indian medicine as early as the 7th century AD. Asian folk medicine used turmeric to treat diarrhea, fever, bronchitis, colds, parasitic worms and leprosy, as well as bladder and kidney inflammations.

In Corporate America one hand washes the other
It’s a fact that commercial soaps are commonly made with slaughterhouse tallow (Sodium Tallowate) from cows or even animal fat from euthanized cats and dogs. Animal ingredients such as Sodium Tallowate are used in the cosmetics industry not because they are better than vegetable-derived ingredients but rather because they are cheaper. Today's slaughterhouses must dispose of the byproducts of the slaughter of billions of animals every year and they have found an easy and profitable solution in selling them to food and cosmetics corporations. The slaughterhouses get rid of their waste and the cosmetics industry in turn gets a dirt-cheap base for their products.

A case of one hand washing the other, you might say.

Color me toxic
Many synthetic colors used in commercial cosmetics are derived from coal tar, aluminum salts and lead. Lead toxicity targets the nervous system, kidneys, bones, heart and blood. Lead toxicity poses greatest risk to infants, young children and pregnant women. Toxic lead-laden coloring agents are commonly used in corporate shampoos, conditioners, eye shadow and lipstick.

TCarmine, a red coloring agent regularly used by industry giants in foods and cosmetics, is extracted from the bodies of female cochineal beetles by means of harsh chemical solvents. In the past several years, doctors in Switzerland and France have proven that this insect-based coloring agent can cause several allergic reactions, including anaphylactic shock. (2)

More than skin deep
Endocrine disruptors in commercial skin care products and shampoos can cause children to develop embarrassingly large breasts (gynecomastia) long before puberty. Early-onset puberty—including premature breast growth and pubic hair development—is on the rise in America. Until very recently such cases were thought to be caused by hormonal imbalance, in which the body produces an excess of female hormone. However, in many cases of prepubertal breast development, no abnormality in estrogen or androgen blood levels was found. Instead, these abnormalities have been linked to exposure to additives such as lavender and tea tree oil fragrances commonly found in corporate personal-care products like shampoos, soaps and skin creams.(3)

Additionally, many epidemic health problems such as asthma, migraines, hyperactivity disorder, rashes, depression and even seizures, have been linked to synthetic chemical fragrances.

Lethal lather
Emollients are liquid substances that help prevent drying of the skin by providing a barrier to trans-epidermal water loss. There are two basic types of emollients: natural and synthetic. Certified organic fixed or base oils are cold-pressed from fresh fruit and seeds or nuts to preserve the beneficial nutrients. Synthetic emollients, on the other hand, are “cooked” using fossil fuels at temperatures of 500 to 1000 degrees Fahrenheit for 12 to 24 hours. This violent industrial process splits the natural vegetable oil molecules into new, synthetic molecules. The temperature and pressure extremes are very much like those found in the core of a nuclear reactor.

Synthetic emollients thus produced readily cross the trans-dermal barrier. Recent studies show that we may in fact be getting more toxins through skin absorption than through the foods we eat. When you rub commercial cosmetic creams loaded with harmful chemicals on your skin, those chemicals can pass straight through the skin and enter your bloodstream within minutes.

Getting under your skin
Below are just a few of the synthetic emollients manufactured by the superheated industrial “nuclear fission” process discussed above.

Butyl Adipate, Butylene Glycol, Capric/Caprylic Triglyceride, Cetearyl Glucoside, Cetyl Palmitate, Cyclomethicone, Dimethicone, Disodium Cocoamphodiacetate, Glycerol-Mono-Di-Stearate, Isostearyl-Isostearate, Methyl Glucose Dioleate, Petrolatum.

Is this the sort of concoction you want to put on your skin? Would you go to the store to buy the aforementioned ingredients? Are they what you would prepare for your dinner? And if these ingredients are not safe enough to eat, then why put them on your skin?

What, then, is the alternative to participating in this sorry Corporate Soap Opera? The answer is: handcrafted soaps.

Handcrafted soaps
Handcrafted soaps are typically additive-free. They are made the traditional way, by the process of saponification. Unlike corporate soaps, handcrafted soaps will not coat your body with dangerous chemical additives and pollutants.

What exactly is saponification? Saponification is the chemical reaction created by combining natural oils—usually olive oil, coconut oil or palm oil—with lye and water. Most handcrafted soap makers use what is called the “cold process” saponification method, allowing the lye and water alone to do the job rather than “cooking” the mixture. Saponification is complete after the soap mixture has been poured into molds, cut into bars, and allowed to cure for several weeks.

The oils used in handmade soap are carefully chosen by the soap maker for the character they impart to the final soap. Coconut oil, for example, creates lots of glycerin, makes big bubbly lather, and is very stable. Olive oil has natural antioxidants and its soap makes for a creamier lather.

Pure, natural moisturizing glycerin
An important natural byproduct of saponification is glycerin. Glycerin is a humectant, that is, a substance that promotes the retention of moisture. During saponification, one molecule of glycerin is created for every three molecules of soap. Commercial soap makers promptly yank the glycerin out of their soap, thus robbing their product of its moisturizing qualities. The reason? You guessed it. They use the glycerin in fancy lotions and other cosmetics that command a higher price. Very often the same company that sells you the corporate soap that dries out your skin also sells you a lotion to moisturize your body after your shower.

Handmade soaps, crafted in small quality-controlled batches, retain all of the precious moisturizing glycerin, so your skin feels soft, silky and healthy. With handcrafted soap, all of the naturally-occurring glycerin stays in the soap, where it belongs. You may notice that when your handcrafted soap is fresh it will draw moisture from the air into small beads that will make the soap bar’s surface wet. This indicates that your handcrafted soap has a high glycerin content. For a fraction of the cost of the average skin conditioner, you can experience the purest soap you can get, and restore your natural skin balance within a few weeks.

As we’ve just indicated, the commercial cosmetics makers embrace the money-driven philosophy of mind over matter: they don’t mind and you don’t matter. So boycott the corporate giants. Put them on a cross-town bus. Burst their bubble. Scrub these hucksters right off your slate! Instead, buy pure, natural, mild handcrafted soaps. You’ll be glad you did.

References

1. Johnson, W., Jr. & Cosmetic Ingredient Review Expert Panel. "Final report on the safety assessment of PEG-25 propylene glycol stearate, PEG-75 propylene glycol stearate, PEG-120 propylene glycol stearate, PEG-10 propylene glycol, PEG-8 propylene glycol cocoate, and PEG-55 propylene glycol oleate." Int J Toxicol, 2001;20 (Suppl 4):13-26.
2. CSPI News Release (http://www.cspinet.org/new/carmine_8_24_98.htm), August 24, 1998.
3. Henley, D. The New England Journal of Medicine, Feb. 1, 2007; vol 356: pp 479-485. News release, National Institute of Environmental Health Sciences, National Institutes of Health.
   July-August: Time to Come Clean About Corporate Soap

Bread-heavy diet linked to kidney cancer
A diet high in bread may boost your risk of kidney cancer, according to an Italian study that compared the food intake of kidney cancer patients and those without the disease. Researchers say those consuming the highest amounts of bread doubled the risk for kidney malignancy, compared to those eating the smallest amounts.

Further study indicated
Although the indings are dramatic, the study’s lead author, Francesca Bravi, a researcher at the Mario Negri Institute for Pharmacological Research in Milan, cautioned, “Further studies are needed to conirm the link between bread and kidney cancer.”

Pass the vegetables
In the study, Bravi’s team compared 767 men and women with kidney cancer to 1,534 men and women who did not have the disease. Those who ate the highest amounts of bread—28 portions a week—had nearly two times the risk of kidney cancer as those who ate the lowest number of portions per week, 9, Dr. Bravi discovered. Even though more study is needed, Bravi said, “Our study suggests that a diet poor in reined cereals and rich in vegetables may have a favorable role in reducing the risk of renal cell carcinoma.”

Your kidneys
The function of the kidneys is to excrete urine, and to help regulate the electrolyte and acid content of the blood. With their miles of microscopic tubules, the kidneys receive blood from the aorta, ilter it, and send it back to the heart with the right balance of chemicals and luid for use throughout the body. The kidneys also rid the body of excess water and waste in the form of urine.

A toxic world
In our toxic world, it is easy for the kidneys to become overwhelmed and weakened when exposed to common pollutants and microorganisms. Kidney stones are an accumulation of mineral salts that lodge anywhere along the course of the urinary tract and kidneys.
November: Kidney Health in a Toxic World

In 1990, manufacturers were supposed to get the benzene out of their soft drinks. The Food and Drug Administration (FDA), which discovered the prob- lem, never made it public because the US soft drinks association promised to “get the word out” and fix the benzene problem themselves. 1

The “word” to “get out” is sodium benzoate, a common preservative. In the presence of an acid it breaks down into several things, including benzene, a carcinogenic, highly regulated chemical. Unfortu- nately, many soft drinks are naturally acidic, espe- cially fruit based ones that contain vitamin C (ascor- bic acid). The remedy is simple if you know it: don’t use sodium benzoate to preserve acidic drinks. But in Europe, Latin America and North America over 1,500 soft drink products containing sodium benzoate and either citric acid or ascorbic acid have been intro- duced since January 2002. In formulations like that the FDA has confirmed that benzene does form at parts per billion (ppb) levels.

Are parts per billion levels dangerous? Yes, ac- cording to the Environmental Protection Agency (EPA) 2 . The safe level is zero ppb because anything above that is hazardous, although the maximum al- lowable level in drinking water is 5 ppb only because at the present time we can’t reliably remove benzene any better than that. Some soft drinks tested by an independent lab show benzene levels at 10 ppb! How dangerous? Short-term effects include tem- porary nervous system disorders, immune system depression, anemia, and long-term effects are chro- mosome aberrations and cancer. That’s what you are risking when you consume a soft drink from an American or foreign source that didn’t “get the word”.

Minutes from a meeting between FDA and the National Soft Drinks Association in 1990-1 show FDA officials chose to protect soft drink manufactur- ers from “adverse publicity associated with this prob- lem”. Instead of litigation, or legislation, they near- sightedly chose to trust the industry to “get the word out”. Legislation prohibiting sodium benzoate in acidic beverages would have served the public better, because although FDA tests in 1993 indicated the problem was gone, obviously the verbal solution did not last.

The FDA should not have covered up the benzene problem because their first duty is to citizens. These days, if a water district found benzene above 5 ppb the FDA would require them to “notify the public via newspapers, radio, TV and other means. Additional actions, such as providing alternative drinking water supplies, may be required to prevent serious risks to public health.” I suppose we should be thankful that, at least to- day, we are getting an investigation rather than a private deal with vested interests.

Good old milk often unfairly accused
Even without the possibility of benzene pollution, soft drinks are not a healthy choice. Virtually devoid of nutrients, adults get 14% of their daily calories from soft drinks (which includes “fruit” drinks with less than 10% fruit juice). 3 These drinks have sur- passed white bread as the largest calorie source.
When you try to switch your kids to milk, how- ever, you may run into gastrointestinal complaints. A Finnish study indicates cow’s milk is usually not the cause. The cause is more often a different food allergy. 4 So it’s worth giving milk a second look. Cost of shipping rising Although for years we have resisted any signifi- cant increase to our shipping charges, the rising price of fuel has caused sharp increases by the US Postal Service and United Parcel Service, which we can no longer afford to ignore. New rates effective June 12.

1 http://www.foodnavigator.com/news/ng.asp?n=65840-soft-drinks-fda- benzene 2 http://www.epa.gov/safewater/contaminants/dw_contamfs/benzene.html
3 http://www.sciencenews.org/articles/20050618/food.asp
4 http://www.ucsfhealth.org/childrens/health_library/reuters/2005/12/ 20051214elin002.html
April: Soft drink makers’ verbal promises not worth the paper they are printed on

Science has not had time to rigorously test every botanical for every traditional use, and I used to think that was bad. Now I think “Hey, science, take your time. I’m willing to accept some uncertainty.” Why did I change my mind? Why do I now embrace traditional uses, which may or may not be accurate?

For instance traditional uses for butterbur (Petasites vul- garis) include a heart stimulant, diuretic, fever remedy, ulcer remedy, poison antidote, and love divination. Love divination? Apparently if a young, unmarried woman sows butterbur seeds half an hour before sunrise on a Friday morning, in a lonesome place and sings “I sow, I sow! / Then, my own dear, / Come here, come here, / And mow and mow!”, she will see her future husband mowing a short distance away. 1 Of all these traditional uses, which ones have been scientifically proven? None that I know of, but other surprising uses have. Several scientific studies find butterbur (Petasites hybridus root) to be effective at preventing migraine headaches in adults, adoles- cents, and children. In adults, for example, 150 mg of a stan- dardized extract per day reduced the number of migraines per month for most participants by half or more. This is signifi- cantly better than the placebo used, and comparable to ob- served benefits from prescription medications. It should be noted that although the frequency lessened, the duration and intensity of the migraine appeared unchanged. 2 In another clinical trial a carbon dioxide extract of butterbur was found to be as effective as fexofenadine (Allegra ?) for allergic rhinitis (hay fever). 3

It looks like science has given migraine and hay fever suf- ferers a safer, cheaper remedy that’s just as effective as con- ventional drugs. If butterbur becomes popular, you can bet there will be many more studies.

Ginkgo (Ginkgo biloba) is one of the top three dietary supplements sold (the other two are garlic and glucosamine) so ginkgo is one of the most studied botanicals with an estimated 140+ published clinical trials involving both healthy adults and adults suffering from dementia and other cognitive impair- ment. What do they tell us?

According to a review of scientific literature through Sep- tember 2004, 11 out of 16 studies involving healthy, cogni- tively intact adults found significant positive results including enhanced performances involving memory, attention, and speed of processing abilities. 4 But ginkgo did not benefit from the weight of all these positive studies because recently the media focused on one of the clinical trials 5 that did not find significant positive results and generally reported that ginkgo did not work! Thanks, science.

What if a dietary supplement had a great and important benefit which was scientifically proven with little dispute, and the media had nothing bad to say about it. Would that get everyone excited?

Red yeast rice is rice that has been fermented by red yeast (Monascus purpureus). Chinese peoples have been eating it for over one thousand years without reports of toxic- ity. One traditional use was for improving blood circulation. Science had little difficulty validating that claim because the red yeast makes monacolin K, also known as lovastatin, marketed as Mevacor, a studied and approved drug that lowers cholesterol. 6 With science on its side, Pharmanex, Inc. fermented selected strains of red yeast that would produce a concentration of lovastatin and marketed it as the dietary supplement Cholestin, claiming, correctly, that it will help reduce cholesterol. After much litigation the FDA successfully got Cholestin reclassified as a drug, which destroyed its biggest assets: cheap, safe availability.

Science starts off helping the dietary supplement industry by validating uses for botanicals, then kills it because negative studies get media attention and positive studies get FDA attention (to be fair, neither of these is the fault of science). Is the answer to shun studies and go back to traditional uses before science robs us of them? When my daughter grows up and is ready to settle down should I give her some butterbur seeds to sow?

The answer is “yes” to everything. Yes, science, keep studying. Yes, health-conscience consumer, subscribe to HerbalGram, the peer-reviewed Journal of the American Botanical Council to find out the latest scientifically accurate information. 7 Yes, pass on the information to your family and friends as humans have traditionally done (don’t tell the popular media). And yes, rely on unstudied traditional uses, too. For example, I’m 100% convinced butterbur seeds can get my daughter a date. After all, if you put a young, unmarried, lonely woman singing all alone in a field at harvest time just before the weekend, she won’t fail to attract muscular, em- ployable suitors!
1 Grieve, Mrs. M., A Modern Herbal, Vol 1., Dover Publications, Inc., 1971, p. 148.
2 Research reviews, HerbalGram, 67:2005, p. 28.
3 Schapowal, A. Treating Intermittent Allergic Rhinitis: A Prospective, Randomized, Placebo and Antihistamine-controlled Study of butterbur Extract Ze 339. Phytotherapy Research 2005;19(6), p. 530.
4 Crews, W. David, Jr., et. al. The Neuropsychological Efficacy of Ginkgo Preparations in Healthy and Cognitively Intact Adults, Herbal- Gram 67:2005, p. 43.
5 Solomon PR, et. al. Ginkgo for memory enhancement, JAMA, 2002; 288(7), p. 835.
6 Lee, Dennis, MD. Red Yeast Rice and Cholesterol – A critical review. www.medicinenet.com, article 14999 viewed Mar. 2006.
7 www.herbalgram.org or send $50 for membership and one year of HerbalGram to American Botanical Council, 6200 Manor Rd, Austin, TX 78723, or call (512) 926-4900.
February: Anecdotal Medicine is Best!

Lets just consider one fact in order to get a perspective on what is going on in healthcare research. The same corporations that make and CONTROL the creation of dangerous chemicals, like pesticides, that are proven to cause cancers also make it their business to produce and CONTROL the sale of “drugs that cure” cancers.

In addition they also restrict and CONTROL the research funding to beneit more drug production and draw attention away from environmental factors that are a contributing factor in cancers and AIDS as well as most other diseases. The whole drug system is self-enriching at the cost of humanity.

Usually corporate magazines such as Fortune, only publish the pro corporate views, since the survival of all ad-supported media is entirely CONTROLLED by the maia-like run ad agencies, that can pull the plug on ALL the major advertisers and seriously jeopardize, even large and established magazines, like Fortune. This is why I am really pleased that Fortune and Seattle Times actually did publish articles that expose the systematic corporate CONTROL in research and handling of toxic wastes.

Why We’re Losing The War On Cancer (and how to win it)
Quotes from the Article:
1. “Americans dying from cancer is still what it was in 1970... and in 1950.”
2. “If you look at the millions of mice that have been cured of cancer, and compare it to humans, you realize there just has to be something wrong with those models.”
3. “Metastasis is a big idea. It’s hard to do replicable experiments with so many variables. But it’s the kind of research we need.” [March issue, 2004]

"Fear in the Fields: How hazardous wastes become fertilizer"
by Duff Wilson, Seattle Times Staff Reporter

Like you know legislative CONTROL is the way to corporate riches and that is why they now want CODEX to become the law in USA. Tim Bolen, a Consumer Advocate states that “We’re in trouble in the US over the “Co- dex” problem. Why? Because there is too much conlict among the people who should be working together to solve the problem”.

This is consistent with my experience, after sending out the November 2005 email newsletter explaining the strategies explaining how www.healthfreedomusa.org wants to stop CODEX, I was contacted by John Ham- mel from International Advocates of Health Freedom (www.iahf.com). He adamantly does not agree with the view that we can change CODEX and claims the only solution is to kill CAFTA/ FTAA. You can see the letter at http://www.drclarkstore.com/inadofhefr.html. March 2006

What action can we take?
Most people don’t take any action, never write their Government Servants, the politicians know that only one in about 10,000 people bother to write them about their views. This is why you can have the power of 10,000 people behind you when you spend 5 minutes on the computer.
March: Corporations that Control

The agave (ah-gah-vay) plant is both beautiful and useful. The leshy leaves of the agave plant cover the pineapple shaped heart, which contains a sweet, sticky juice called aguamiel. Traditionally, the agave plant is allowed to reach a certain age, then farmers dig the trunk out of the ground, split it open, and after removing the core, extract the precious sap, or aguamiel.

The Aztecs held the agave to be sacred, and agave juice played a prominent part in their religious ceremonies. Agave juice was also a favorite food of the Aztecs. Today the agave is considered by natives to be the Mexican Tree of Life and Abundance because of the aguamiel, honey-water, that lows from the leaves and roots when cut. The fermented juice from the agave plant forms the basis of the popular Mexican drink known as tequila.

Agave syrup—or nectar—is about 90 percent fructose. Yet only recently has it been adapted as a sweetener and a safe and delicious sugar substitute. Agave syrup has a low glycemic level, and unlike the crystalline form of fructose, which is reined mainly from corn (corn syrup), agave syrup is already fructose in its natural form. Therefore it does not need to be reined, and consequently it contains no processing chemicals. Moreover, because agave syrup is 25 percent sweeter than sugar, less of it is needed in your recipes or on your cereal, and one-third fewer calories are consumed. This can be a boon to people who are diabetic, have insulin resistance (Syndrome X), or are simply watching their carbohydrates.

Fructose, as we said, has a low glycemic value. But, according to recent research, if fructose is consumed with high glycemic foods, it loses its low glycemic value. In fact, it will take on the value of the higher glycemic food. Therefore, use fructose products such as agave syrup sparingly. It’s a good policy to eat fructose-based desserts on an empty stomach, in between meals or in combination with other low-glycemic foods.

Our Naturel Agave Syrup is a Certiied Organic, high fructose, low-glycemic sweetener naturally extracted from the trunk of the wild agave plant. Use it with conidence on your cereal, for baking, and whenever a recipe calls for sugar.

For baking, replace 1 cup of sugar with ¾ cup of Naturel. To replace liquids, reduce by 1/3 cup. Reduce cooking temperature by 25 percent.

• Serving size: 1 tsp
• Calories: 20
• Total Carbohydrates: 5g (2 percent)
• Sugar: 5g

January: Agave: The Tree of Life and Abundance

Body products are my concern right now, but it’s evident in general, too. Automobiles have more features than they did 50 years ago, and those features didn’t all appear last year, they appeared gradu- ally. We have more kinds of kitchen appli- ances, office machines, fabrics, television programs, shoes, sports and ethnic restau- rants than ever before. In general more variety is good, and interesting, so we may not think about the downside of “new” and “improved” products. But for body care products, we should.

Everything you put on your skin will potentially be absorbed; therefore every product should be scrutinized for safety. Which ingredients are beneficial for you? Which benefit the manufacturer at your expense? Which ingredients have a history of safety? Which ones are newly approved? Which ones aren’t listed on the label?

Take soap, for in- stance. The basic recipe is lye, water, and lard (or oil). But you can’t buy plain soap off the shelf anymore. It all has additives like fragrance, deodorant, color, bactericide, or exfoli- ant. A good consumer should not assume that just because it was simple to buy soap in the past it is still that way. Each ingredient should be scrutinized before you can feel confident about using it on your skin. At best, each ingredient should be something you recognize as edible, because some is going in your body. We feel good about every ingredient in our Pearl products. We would not hesitate to eat most of them! (I dare you to try that with your deodorant!) But it’s not easy coming up with products that work using only food ingredients. How do you keep them from going bad? How do you compete with chemicals honed to perfec- tion in extensive laboratories and testing facilities? To be honest, we can’t. But we come close. For instance our hairspray uses a little gelatin for stickiness. It won’t hold as well as a concocted can of chemicals, but it’s pretty good, and yes, you can eat it.

We don’t use much fra- grance, but when we do be assured it didn’t come from a laboratory. For instance our lavender scent is the oil that comes from real, crushed lavender flowers. It costs $1.30 per table- spoon, but at least it’s safe to eat. Lavender is classi- fied as safe for human consumption by the F.D.A. 1 Same with sage.

So you can purchase Pearl body care products with great confidence. Every ingredient is on the label. Check the ingredients for yourself. And taste!

Do You Need More?
We are working to perfect a safe, plant-based shampoo. We know how desirable that would be, considering the frightful ingredient list shampoos usually have. Check with us next time you order. What other body products are we missing? What would you like to see? Please let us know.
December: Sophistication creeps up on us

If you were the CEO of a large food conglomer- ate, and if you wanted to design and manufacture the ideal breath freshener, what would you choose? For a zesty flavor, a blend of natural and artifi- cial ones will make a nice balance of taste and economy. For a gooey center you use vegetable oil. To keep it from sticking to your filling machines, you use a little FDA-approved mineral oil. Sweet things have the most appeal to humans, but sugar is avoided by health-conscious consumers, so use sucralose and neotame (8,000 times sweeter than sugar). Finally, a soft gelatin capsule with a smooth coat of carnauba wax, colored with an eye-catching mix of blue #1 and red #40, and you have a sure winner in the marketplace. The flashy package is probably the most expensive ingredient, but at $1.99 (retail) you will easily hit your profit target. 1

Proudly you go home with the first package off the assembly line and tell your family, “Look what’s going to make us some money.” Your family is impressed and proud of you. Your five-year-old daughter says, “Can I try one, please?” “Oh, no,” you tell her, “too many possibly dan- gerous chemicals for you!” “You aren’t going to sell them to chil- dren?” she asks. “Yes, they’re for everyone,” you tell her. “Except me?” she asks. “Why?”

You explain that just because certain chemicals are legal, it doesn’t make them good, and it doesn’t make them healthful, and it doesn’t guarantee further studies won’t find them unsafe. “Then why did you use them to make these great looking pills?” your daughter wonders.

You explain about the competitive marketplace and the gross margin and how it’s quite possible that all the chemicals used will continue to be found safe in the long run. “Or at least until the CEO who succeeds me signs off on my retirement package,” you mutter softly.

Now again pretend you are that CEO wishing to design and market the ideal breath freshener, only this time your primary concern is to come up with a formula that you wouldn’t mind if your five-year- old daughter ate a whole container of.

It suddenly occurred to me that some of the bo- tanicals we sell would be perfect. Like cinnamon. One pinch and your mouth wakes up like your daughter on Christmas morning. Plus there’s no doubt cinnamon is safe because humans have been using cinnamon in their food, with no adverse af- fects, for centuries. And it may even be good for you! Studies have shown cinnamon appears to push down both triglycerides and cholesterol, and also boosts insulin’s effect so diabetics need less. 2

So we put pure cinnamon, no sugar, no coloring, in small gelatin capsules for quick mouth freshen- ing. Usually you try to swallow capsules and avoid bad-tasting contents, but in this case, you crunch up the capsule and pow! It hits you like opening your daughter’s first straight-A report card!

I think cinnamon tastes the best, but a close sec- ond is spearmint. Others include peppermint, fennel, cardamom, cloves, coriander and anise. They cost $1.95 each. I hope you find a Breath Bite you like. My daughter is not five, she’s ten, but I’m glad I don’t have to worry about how many Breath Bites she eats. After all, she’s my retirement package.

More Good Stuff
In addition to Breath Bites, we are working on other safe and healthy personal products. Watch for them in our new Pearl packaging. Check with us next time you order!
1 Ingredients listed on Cool Mint Ice Breakers, Hershey Foods Corpo- ration, purchased September, 2005.
2 Using cinnamon for health benefits, San Diego Union Tribune, August 9, 2005, p E2.
August: Feel Good About Fresh Breath

In the supply catalog, vitamin A has a poison warning label on it. When it arrives we have to handle it very carefully. However once we mix it with filler, like cornstarch, so it is not overpower- ing, it becomes an essential nutrient. Too much causes liver abnormalities and birth defects, not enough causes night blindness, reproduction prob- lems, immune system dysfunction, and other prob- lems. How do you know what is the “right” amount for you? Today, the US government’s Reference Daily Intake (RDI) is 5000 IU, 1

but is this the right amount for you? To get RDI’s, the government relies on a consensus of scientific opinion to gauge the quantities necessary to assure the performance of recognized and essential physiological functions, but one problem with this approach is: we don’t know everything about the human body. Scientific consensus is capricious; it changes as we learn more. For instance the 1968 RDA for vitamin C was 60 mg. In 1974 that changed to 45 mg., but in 1980 it went back to 60 mg. 2

What if tomorrow scientists find out that lots more would have been better? In fact there are well-documented benefits of nutrient quantities above the RDI for folic acid, vitamin B6, vitamin B12, selenium and chromium, according to Vitamin and Mineral Safety, 2nd Ed. (VM Safety3 ).

We should ask ourselves: Is there a better yardstick to measure our optimal intake, than RDI’s? Scientists may argue incessantly over “optimal”, but there is much more agreement about “too much”. Many studies vary the dosages of nutrients, and often note when adverse effects appear. The safe upper limit is therefore somewhat apparent, and government agencies are very interested in that in order to protect consumers. For instance the US Food and Nutrition Board (FNB) sets their upper limit of safety for vitamin A at 10,000 IU. The European Commission Scientific Committee on Food upper limit is also 10,000 IU. The United Kingdom Expert Group on Vitamins and Minerals Guidance Level is 5,000 IU. It should be noted that these are safe daily limits. Children in some parts of the world are given a 50,000 to 200,000 IU dose of vitamin A once every 3 to 12 months to treat and prevent deficiencies (VM Safety).

Looking at the available research as reviewed in VM Safety, the Council of Responsible Nutrition (CRN, www.crnusa.org) has come up with its own Upper Level of Supplementation (ULS), and based on upper safety levels minus the amounts you al- ready get in foods. For instance, the CRN ULS for vitamin C is 2000 mg, much more than the 60 mg RDI, because vitamin C has such a well-studied safety record.

It is the CRN ULS that makes more sense for an optimal intake level than the RDI. We should strive for maximum amounts of vitamins and minerals, while still knowing such levels have been shown to be safe.

Everyone should read VM Safety, because it is so informative and because a few items depend on individual circumstances. For instance high con- sumers of fortified foods and liver have a lower CRN ULS for vitamin A, and they recommend smokers not supplement with beta-carotene at all. But we were so impressed with the report we will be attempting to make a supplement that suits most adults and supplies most of the CRN ULS nutrients. Check with us next time you order!

Product labels on website
We strive to make sure all the information on our label is available online, at www.shrc.net. If you have a question, and it is after hours, try the inter- net. Also sign up for The Signal, an infrequent but informative health newsletter.
1 http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/ CFRSearch.cfm?CFRPart=101&showFR=1
2 http://www.crnusa.org/about_recs3.html
3 Hathcock, John N., Vitamin and Mineral Safety, 2nd Ed., 2004. http://www.crnusa.org/safety/
January-August: Optimizing Vitamin and Mineral Intake for Yourself

Mel Gibson starred in a 1997 movie entitled "Conspiracy Theory". What was funny about the movie is that he had many far-fetched conspiracy theories like the new $100 bills had tracking devices in them, or NASA had a satellite that could cause earthquakes. I always thought dietary supplement conspiracy theories stretched the imagination until I read the headline "Vitamins 'may raise death risk from cancer'". Vitamins? Bad for you?

We all know there are physicians who advise patients not to take vitamins, minerals and other dietary supplements because they feel (a) you get enough in the food you eat, or (b) they don't do any significant good. I'd like to think these physicians are not part of a conspiracy and just honestly have their head in the sand.

We all know there are publications biased against dietary supplements. Consumer Reports ran an article in the May 2004 issue sharply criticizing the Dietary Supplement industry. Entitled "Danger- ous Supplements: Still at Large", it cast an inaccu- rate picture of dietary supplements in general ac- cording to the Council for Responsible Nutrition. 1

The American Botanical Council spends a lot of time fighting false and misleading information, too (see their website www.herbalgram.org). When I read articles in the mainstream press that attempt to scare me away from dietary supplements, like the recent ephedra reporting, I try to forgive editors because they are just trying to sell periodicals by sensationalizing issues, and I don't think they are part of a conspiracy.

We all know the federal Food and Drug Ad- ministration (FDA) is biased against dietary sup- plements because it sees them as a threat to pharma- ceuticals. As recently as the Spring of 2003 the FDA proposed a redefinition of disease that would classify any deviation from a state of "normal" as a disease, even if that deviation is universal or a normal part of aging, such as onset of menses or menopause. Under the proposed new definition of disease, any dietary supplement with virtually any effect on the body could be reclassified as a drug. 2

Special interests influencing government isn't new, and doesn't prove there is a conspiracy. But "Vitamins 'may raise death risk from can- cer'" goes too far! No responsible editor in the mainstream press would publish such drivel unless pressured to do so, in my opinion. Read it for your- self and judge if the headline is merited. 3

So who is behind this conspiracy? Who wants to mislead our health choices? I'm going to call up Mel Gibson and see if he wants to investigate with me....

Connecticut school goes candy cold-turkey
I’m happy to report that the Nathan Hale School in New Haven, Conn., is junk-food-free. Candy bars are confiscated. Vending machines sell baked chips instead of fried; water, milk or juice instead of soda. The cafeteria serves baked chicken instead of nug- gets and French fries. Even bake sales, traditional fundraisers, are being discouraged in favor of plant sales and penny drives. You go, Principal Johnsky! 4

Where is my order?
When we ask for your email address on our website, or on the phone when you order, it is not just to email you our health-related newsletter, the Signal. A more important reason is to send you an email with the tracking number of your order. Our website is at www.shrc.net. 1 for CRN’s rebuttal see their website www.crnusa.org/pdfs/CRNConsumerReports0504.pdf
2as reported by www.herbs.org/current/rsmdshea.html
3http://www.guardian.co.uk/uk_news/story/0,,1317198,00.html
4San Diego Union Tribune, April 29, 2004 (AP).
October-December: Just because you are paranoid doesn’t mean they aren’t out to get you

The Self Health Signal is an email newsletter with short summaries of health-related news. I try to select topics that show new approaches to existing conditions. However, it is not intended to be medi- cal advice.

To sign up for The Self Health Signal simply send an email to signal-on@mail.shrc.net. You do not have to write any Message. You don't even have to write a Subject. Whichever email address you use to send the signal-on message will begin receiving The Self Health Signal. A new one is emailed every two to four weeks, although it may be longer or shorter because there is no fixed schedule. Instruc- tions for discontinuing the newsletter are included at the bottom of each issue (it's as simple as sending a "signal-off@mail.shrc.net" email).

Following are some of the articles that have already been covered:

Vitamins ward off Alzheimer's
A study begun in 1995 on 4,740 people aged 65 or older found those who had been taking vitamin supplements had a 78% lower risk of getting Alz- heimer's. The particular supplements were high doses of vitamin E (up to 1,000 iu) and vitamin C (up to 1,000 milligrams --note the article says "mi- crograms" but I think that must be a misprint -Ed.). The authors cautioned that a controlled trial was needed to confirm these results. 1

Clove extract neutralizes asbestos fibers Asbestos is dangerous and difficult to handle. But Italian chemists at the University of Turin found that eugenol and hydrogen peroxide instantly hardens asbestos into a polymer. Eugenol is a chemical found in cloves. The team of scientists hopes to develop a commercial spray that can be used on buildings to provide a safer and cheaper way of neutralizing the threat of exposure from asbestos previously used in building materials. 2

Is the spread of corn syrup causing the spread of your tummy?
High-fructose corn syrup is an inexpensive corn sweetener that gained popularity in the early 1980s, coinciding with the start of the American obesity epidemic. Studies at UC Davis and the University of Michigan have shown that fructose is more read- ily converted to fat by the liver than other types of sugar. Although fructose is a sugar that does not stimulate the pancreas to produce insulin, benefiting diabetics, it also fails to increase leptin production. Both insulin and leptin signal the brain to turn down the appetite. Some doctors say, however, that it is not the type of sugar we are eating that is getting us in trouble, it's the fact we are eating too much of it. A single 12-ounce can of soda has as much as 13 teaspoons of sugar in the form of high fructose corn syrup. That would be a lot of sugar, even if it wasn't high-fructose. 3

Consumers look to vitamins to boost eye health
Three vitamins (C, E, beta carotene) and zinc, have been shown to slow progression and associ- ated vision loss by 25% among patients with mod- erate to advanced macular degeneration. The dis- ease is caused by the incurable breakdown of the macula (the central part of the retina) and is the leading cause of blindness in people over 65. Other dietary supplements with less scientific data behind them are also gaining popularity. 4

Where is my order?
When we ask for your email address on our website, or on the phone when you order, it is not just to send you the Signal. A more important rea- son is to send you an email with the tracking num- ber of your order. Our website is at www.shrc.net.
1 Reuters, Jan 19, 2004
2 Chemical Communications, 2001, p2182
3 http://www.miami.com/mld/miamiherald/8075662.htm
4 LA Times Feb 23, 2004
February-August: More Interesting Articles

I read an article by a prominent doctor in which he expressed his view that humans eating a normal diet don’t need dietary supplements. This angered me because it lulls ordinary folks into thinking they don’t need vitamins. After all, who among us think they eat an abnormal diet?

In reality, the entire civilized world eats an ab- normal diet. We have been humans for 2 million years, but most of the basic cultivated, processed, preserved food we eat has only been around for several thousand years, and junk food has only gotten plentiful in the last few decades. A normal diet would be nothing but wild, raw vegetables, meats and berries. And yes, if you only ate that you certainly wouldn’t need any extra vitamins! What do modern people think a normal diet is? I’ve seen adults just eat a doughnut and coffee for “breakfast.” You can probably name lots more examples. But what I worry most about is what our children think. The food industry uses celebrities and popular cartoon characters to tout junk food and fast food. Our schools sell soft drinks, junk food and fast food to our children. To make matters worse, portion size is out of control. 1

According to Dr. Michael Holick, a Boston University vitamin D specialist, there is actually an epidemic of vitamin D deficiency in teens. 2

This is due to their typical habits of little outdoor exercise (preferring movies and video games) and little milk (preferring soft drinks). Dr. Catherine Gordon, a Boston pediatric endocrinologist, says her research suggests as many as 20 percent of healthy children in Boston may be vitamin D deficient. That’s going to haunt them all their life. German researchers say there are “clear indications” that heart disease may be caused by vitamin D deficiency. Vitamin D blood levels were up to 50 percent lower in patients with chronic heart failure than in a control group. 3

Let’s face it: our diet is not “normal,” and we would benefit from supplements. Fortunately, not all doctors have their heads in the sand. A review of scientific articles on the sub- ject came to this conclusion: “Most people do not consume an optimal amount of all vitamins by diet alone. Pending strong evidence of effectiveness from randomized trials, it appears prudent for all adults to take vitamin supplements.” 4

The study recommends “Physicians should make specific efforts to learn about their patients' use of vitamins to ensure that they are taking vitamins they should, such as folate supplementation for women in the childbearing years, and avoiding dangerous prac- tices such as high doses of vitamin A during preg- nancy or massive doses of fat-soluble vitamins at any age.” When was the last time your doctor initi- ated such a discussion with you? Fortunately, I think our schools are improving. California would be the first state in the nation to ban school soda sales to elementary school students if Gov. Gray Davis signs a new bill passed by the state Senate in August. There is a ban scheduled to take effect January 1, but only if schools get addi- tional funding for nutrition programs (not likely). This new bill doesn’t depend on schools getting additional money and would take effect next July 1. 5

Our schools are cleaning up their act. And you should also tell your kids that cartoon characters love junk food only because they don’t eat it! Out of 13,000 men and women aged 35 to 60 cancer was the major cause of death in a recent French study. But a vitamin cocktail reduced the risk of cancer in men by 31%. Women did not benefit, possibly because their diet was better than the men’s to begin with. 6

Let that inspire us to eat healthy and take our vi- tamins! 1 Brakes on the Scale, Nanci Hellmich, USA Today, 8/03. 2 Doctors: Teens’ vitamin D deficiency an epidemic, CNN.com, 9/1/03 3 www.foodnavigator.com/news/news.asp?id=6770, 1/15/03. 4 Fletcher, R., Fairfield, K., JAMA, 2002;287:3127-3129. 5 State Senate approves ban…, San Diego Union Tribune, 8/29/03. 6 News.bbc.co.uk/go/pr/fr/-/2/hi/health/3122033.stm, 8/4/03.
October: Vitamins As Valuable As Ever