In the last 30 years I have had three flu shots - all mandated while I was on active military duty. They always gave me a sore arm and I felt less than great the next couple of days. I have only had the flu once in all those years and it only lasted a couple of days.
According to "Archives of Internal Medicine" and the papers from the "National Institute of Health" and "Centers for Disease Control", here is some sad news. After more than three decades of collecting data, the fact is that flu shots to the elderly have not saved one life.
After years and years of flu shortages, flu panic, and the general feeling among seniors (instilled by their doctors and the press) that "you're going to die if you don't get a flu shot," we now know the sad fact. More that 30 years of flu shots have not only failed to save lives, they've not saved any lives -- this according to researchers and the NIH and CDC.
Besides their nonexistent lifesaving benefits, you have to consider the additional depressing data about flu shots. They often cause flu, they impart a pathetic 50% protection (about the same odds as with no shot), they are dangerous and carry serious side effects that can be permanently crippling, they contain mercury which has been shown to increase your odds of getting Alzheimer's ten fold, and despite the dangerous dose of mercury, the shots are prescribed in double-dose for infants. So given all this, what do all the "experts" say now that the cat is out of the bag?
Expert Mumbo Jumbo
The experts say that "vaccination should be centered in schoolchildren." And "these results don't contribute to changing vaccination policy." And "the best way to help the elderly is to vaccinate them." And "if we really want to make a difference and control influenza, we have to change the policy. We have to vaccinate large numbers of children." And "for senior citizens the risk of dying from the flu is very low -- about one in 1,000. Seniors should try to get flu shots, but should not panic if the vaccine isn't available."
Talk about being stuck in dogma that is hopelessly outdated: No, the flu isn't really dangerous for seniors. And the shots don't save lives, but you should get one to save your life. And of course the favorite, let's poke the kids a couple more times with another mercury-laden shot. As if they aren't already shot up enough with more than 20 doses of vaccines before age two! The best advice remains the same as it has been throughout the flu shot debacle. Save your money, save your brain, save your health, and save your kids' health -- say NO to the flu vaccine.
How to Avoid the Flu
Just what should you do to avoid the flu? Simply, you must eat a healthy diet with lots of protein. Without enough protein you will never be able to fight flu or more serious problems. You should go easy on, or avoid completely, wheat and processed foods. Supply your body and immune system with the raw materials it needs to fight infection.
Parts of this article are excerpts from research papers.
Monday, September 24, 2007
Friday, September 14, 2007
Soy Dangers
Is soy really safe for us? When we look at the facts and all the foods it is found in; its no wonder we have so many health related problems. Take time when you shop to check ingredients for soy. Practically everything we buy; from canned shortenings, cooking oils (unless specifically stated), mayonnaise, peanut butter, crackers, snack foods, etc., contain some form of soy.
The following is passed on from SoyOnLineservice.com and is meant to inform only.
High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron, and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting, and long term cooking. High phytate diets have caused growth problems in children.
Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.
Soy foods increase the body's requirement for Vitamin D.
Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and added to many soy foods.
Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.
SOY INFANT FORMULA - BIRTH CONTROL PILLS FOR BABIES
Babies fed soy-based formula have 13,000 to 22,000 times more estrogen compounds in their blood than babies fed milk-based formula.
Infants exclusively fed soy formula receive the estrogenic equavilent of at least five birth control pills per day.
Male infants undergo a "testosterone surge" during the first few months of life, when testosterone levels may be as high as those of an adult male. During this period, baby boys are programmed to express male characteristics after puberty, not only in the development of their sexual organs and other masculine physical traits, but also in setting patterns in the brain characteristic of male behavior.
Pediatricians are noticing greater numbers of boys whose physical maturation is delayed, or does not occur at all, including lack of development of the sexual organs. Learning disabilities, especially in male children, have reached epidemic proportions.
Soy infant feeding - which floods the bloodstream with female hormones that inhibit testosterone - cannot be ignored as a possible cause for these tragic developments. In animals, soy feed indicates that phytoestrogens in soy are powerful endocrine disrupters.
Almost 15 percent of white girls and 50 percent of African-American girls show signs of puberty such as breast development and pubic hair, before the age of eight. Some girls are showing sexual development before the age of three. Premature development of girls has been linked to the use of soy formula and exposure to environmental estrogens such as PCBs and DDE.
The following is passed on from SoyOnLineservice.com and is meant to inform only.
High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron, and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting, and long term cooking. High phytate diets have caused growth problems in children.
Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
Vitamin B12 analogs in soy are not absorbed and actually increase the body's requirement for B12.
Soy foods increase the body's requirement for Vitamin D.
Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and added to many soy foods.
Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.
SOY INFANT FORMULA - BIRTH CONTROL PILLS FOR BABIES
Babies fed soy-based formula have 13,000 to 22,000 times more estrogen compounds in their blood than babies fed milk-based formula.
Infants exclusively fed soy formula receive the estrogenic equavilent of at least five birth control pills per day.
Male infants undergo a "testosterone surge" during the first few months of life, when testosterone levels may be as high as those of an adult male. During this period, baby boys are programmed to express male characteristics after puberty, not only in the development of their sexual organs and other masculine physical traits, but also in setting patterns in the brain characteristic of male behavior.
Pediatricians are noticing greater numbers of boys whose physical maturation is delayed, or does not occur at all, including lack of development of the sexual organs. Learning disabilities, especially in male children, have reached epidemic proportions.
Soy infant feeding - which floods the bloodstream with female hormones that inhibit testosterone - cannot be ignored as a possible cause for these tragic developments. In animals, soy feed indicates that phytoestrogens in soy are powerful endocrine disrupters.
Almost 15 percent of white girls and 50 percent of African-American girls show signs of puberty such as breast development and pubic hair, before the age of eight. Some girls are showing sexual development before the age of three. Premature development of girls has been linked to the use of soy formula and exposure to environmental estrogens such as PCBs and DDE.
Proven Dangers of Microwaves
The best uses for microwaves are either as a breadbox or paperweight. Microwave ovens are convenient and energy efficient as compared to conventional ovens. Of course, if microwave ovens were really harmful, our government would never allow them on the market, would they? Would they? Regardless of what has been "officially" released concerning microwave ovens, we have personally stopped using ours based on research facts outlined in this article. We use ours as a breadbox.
The Soviet Union banned the use of microwave ovens in 1976. The Nazis, for use in their mobile support operations, originally developed microwave "radiomissor" cooking ovens to be used for the invasion of Russia. The logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time.
After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred the the United States War Department and classified for reference and "further scientific investigation." The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet Union. The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices.
Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for the usage. The United States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.
Carcinogens in microwaved food
In Dr. Lita Lee's book, Health Effects of Microwave Radiation - Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangereous organ-toxic and carcinogenic products. Further research summarized in this article reveals that microwave ovens are far more harmful than previously imagined.
The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to ensure sanitary ingestion. Here's a summary of some of the results.
a. Microwaving prepared meats sufficiently to ensure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
b. Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
c. Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
d. Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
e. Carcinogenic free radicals were formed in microwaved plants, especially root vegetables. Decrease in nutritional value.
Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:
a. Decreased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
b. Various kinds of damage to many plant substances, such as alkaloids, glucosides, galactosides, and nitrilosides.
c. The degradation of nucleo-proteins in meats.
Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:
"Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or transfatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It's bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving."
Microwaved blood kills patient
In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion, It seems the nurse had warmed the blood in a microwave oven.
This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been lead to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.
Its very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns."
Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker's book, The Body Electric, and in Ellen Sugarman's book, Warning, the Electricity Around You May Be Hazardous to Your Health.
FORENSIC RESEARCH DOCUMENT
Prepared by: William P. Kopp
A.R.E.C. Research Operations
TO61-7R10/10-77F05
RELEASE PRIORITY: CLASS I ROO1a
Ten Reasons to Throw Out YourMicrowave Oven
From the conclusions of the Swiss, Russian, and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:
1. Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain (de-polarizing or de-magnetizing the brain tissue).
2. The human body cannot metabolize (break down) the unknown by-products created in microwaved food.
3. Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
4. The effects of microwaved food by-products are residual (long term, permanent) within the human body.
5. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7. Microwaved foods cause stomach and intestinal cancerous growths (tumors). This may explain the rapidly increased rate of colon cancer in America.
8. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
10. Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
Have you tossed out your microwave oven yet?
In conclusion: Some of these examples are quotes from research studies that I purchase and are meant as informative only.
The best way to preserve nutrients in vegetables, other than raw, is "steaming," and microwave is the WORST.
We use a "hot pot" to reheat beverages or water for tea, etc.; it's almost as fast as microwaving and so much safer.
The Soviet Union banned the use of microwave ovens in 1976. The Nazis, for use in their mobile support operations, originally developed microwave "radiomissor" cooking ovens to be used for the invasion of Russia. The logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time.
After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred the the United States War Department and classified for reference and "further scientific investigation." The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet Union. The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices.
Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for the usage. The United States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.
Carcinogens in microwaved food
In Dr. Lita Lee's book, Health Effects of Microwave Radiation - Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangereous organ-toxic and carcinogenic products. Further research summarized in this article reveals that microwave ovens are far more harmful than previously imagined.
The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to ensure sanitary ingestion. Here's a summary of some of the results.
a. Microwaving prepared meats sufficiently to ensure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
b. Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
c. Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
d. Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
e. Carcinogenic free radicals were formed in microwaved plants, especially root vegetables. Decrease in nutritional value.
Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:
a. Decreased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
b. Various kinds of damage to many plant substances, such as alkaloids, glucosides, galactosides, and nitrilosides.
c. The degradation of nucleo-proteins in meats.
Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:
"Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or transfatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It's bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving."
Microwaved blood kills patient
In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion, It seems the nurse had warmed the blood in a microwave oven.
This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been lead to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.
Its very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns."
Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker's book, The Body Electric, and in Ellen Sugarman's book, Warning, the Electricity Around You May Be Hazardous to Your Health.
FORENSIC RESEARCH DOCUMENT
Prepared by: William P. Kopp
A.R.E.C. Research Operations
TO61-7R10/10-77F05
RELEASE PRIORITY: CLASS I ROO1a
Ten Reasons to Throw Out YourMicrowave Oven
From the conclusions of the Swiss, Russian, and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:
1. Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain (de-polarizing or de-magnetizing the brain tissue).
2. The human body cannot metabolize (break down) the unknown by-products created in microwaved food.
3. Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
4. The effects of microwaved food by-products are residual (long term, permanent) within the human body.
5. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7. Microwaved foods cause stomach and intestinal cancerous growths (tumors). This may explain the rapidly increased rate of colon cancer in America.
8. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
10. Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
Have you tossed out your microwave oven yet?
In conclusion: Some of these examples are quotes from research studies that I purchase and are meant as informative only.
The best way to preserve nutrients in vegetables, other than raw, is "steaming," and microwave is the WORST.
We use a "hot pot" to reheat beverages or water for tea, etc.; it's almost as fast as microwaving and so much safer.
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