Wednesday, December 30, 2009

Overlooked 150 Year Old Household Cleaner a Remedy for Swine Flu?




sodium bicarbonate, baking soda, arm & hammer, arm and hammer, flu, influenza, swine flu, H1N1, flu remedy, flu remediesIn today’s modern world of medicine the FDA just will not let companies that sell products make medical claims about them unless they have been tested at great expense, and approved as a drug. But this was not always the case.
In a 1924 booklet published by the Arm & Hammer Soda Company, the company starts off saying, “The proven value of Arm & Hammer Bicarbonate of Soda as a therapeutic agent is further evinced by the following evidence of a prominent physician named Dr. Volney S. Cheney, in a letter to the Church & Dwight Company:
“In 1918 and 1919 while fighting the ‘Flu’ with the U. S. Public Health Service it was brought to my attention that rarely any one who had been thoroughly alkalinized with bicarbonate of soda contracted the disease, and those who did contract it, if alkalinized early, would invariably have mild attacks.
Recommended dosages from the Arm and Hammer Company for colds and influenza back in 1925 were:
  • During the first day take six doses of half teaspoonful of Bicarbonate of Soda in glass of cool water, at about two hour intervals
  • During the second day take four doses of half teaspoonful of Bicarbonate of Soda in glass of cool water, at the same intervals
  • During the third day take two doses of half teaspoonful of Bicarbonate of Soda in glass of cool water morning and evening, and thereafter half teaspoonful in glass of cool water each morning until cold is cured


Tuesday, December 29, 2009

STUDY: Coffee Lowers Diabetes Chances

[BTW, did I tell you my other "office" is at our local Panera Bread, where I get free refills all afternoon! - Bobby C]

Found this today - thought you'd like to know:

People who drink several cups of coffee or tea a day–even decaf versions–can dramatically lower their risk of diabetes, researchers reported on Monday. Drinking three to four cups of coffee per day was associated with a 25 percent lower risk of diabetes than drinking no coffee or just one cup, researchers said.
And the more coffee or tea you drink, the greater the benefit–so keep that pot filled. “Every additional cup of coffee consumed in a day was associated with a 7 percent reduction in the excess risk of diabetes,” wrote Rachel Huxley, who headed a team of Australian researchers at the George Institute for International Health in Sydney, Australia. The study was published in the Archives of Internal Medicine.

One reason this study is making headlines around the world is that the conclusions didn’t come from just one study, but were the result of what’s called a “meta-analysis” of 18 different studies, which together included more than 450,000 people.

Although Huxley said the study didn’t identify exactly how coffee and tea are controlling diabetes, the researchers singled out a series of antioxidants and other ingredients that seem to be responsible for the beneficial effects. These include:-magnesium- chemicals called lignans- chlorogenic acids.

This news is important for aging Americans because the number of people with diabetes is rising so fast. Right now, one in ten adults in North America has diabetes, and the International Diabetes Federation projects that by the year 2025 (which is only 15 years away) 380 million people worldwide could have type 2 diabetes.

By Melanie Haiken, Caring.com
I'll have mine straight up, with a packet of Stevia, thanks!

Monday, December 14, 2009

Saturday, December 12, 2009

Stronger Bones? Eat Veggies (not milk!)

For strong bones, milk or veggies? Veggies win hands down - Vegsource.com

If you're loading up on dairy but skimping on vegetables, you could still be at five times the risk of low bone mass. That's the implication of a recent Japanese study of roughly 100 female college students, comparing dietary patterns with bone mass. Those with daily intake of beta-carotene-rich veggies (e.g., carrots, spinach, sweet potatoes, tomatoes, red bell peppers and pumpkin) were 500% less likely to suffer low bone mass. Since dairy intake was fairly similar across the board, researchers speculate that the difference in vegetable consumption was the decisive factor. This echoes similar, previous research, which found greater bone mass and less calcium excretion among girls with the highest fruit intake.

Why might that be? Well, as explored in Beyond Calcium, nutrient-dense fruit and vegetables provide the rainbow of other vitamins, minerals and antioxidants needed for overall bone health. For example,
In addition to eating a plant-based diet, keep bones strong with plenty of weight-bearing exercise -- whether that's strength-training or high-impact team sports like soccer and volleyball.

For high-intensity athletes, bear in mind that you lose a significant amount of calcium and other nutrients needed for bone health through the profuse perspiration that comes with vigorous activity.

[respectfully shared from http://www.vegsource.com/news/2009/12/veggies-500-times-more-important-to-bone-mass-than-milk.html]

Sweet Potato Pie - Made Better!

To make it easier for you to make that switch to building stronger bones with veggies, here's a super recipe for one of the bestest bone builders out there, sweet potatoes. 

Recipe: Vegan Sweet Potato Pie

Recipe: Vegan Sweet Potato Pie




2 cups cooked sweet potatoes
1 cup soymilk
1/2 cup maple syrup
3 Tbsp oil
1/4 cup cornstarch
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp powdered ginger
1/4 tsp powdered cloves
1 tsp cinnamon
1 tsp vanilla

Mash or blend sweet potatoes in food processor. Add remaining ingredients and mix completely. Pour mixture into unbaked vegan pie crust. Bake at 400 degrees for 50-60 minutes.

 VEGSOURCE.COM | SABRINA NELSON | 11/09/09
http://www.vegsource.com/news/2009/11/vegan-sweet-potato-pie.html


Monday, November 23, 2009

MY Letter to IHOP

Most of you are aware of the Humane Society of the United States' campaign to stop the International House of Pancakes from using cruel, unsanitary battery caged chickens for their eggs. I joined over a million other concerned Americans and wrote (emailed) directly to IHOP about my concerns. Here is what I said to them:
Many of your concerned "customers" are not raving do-gooders. Many are common sense business persons like me. I run my own business, hold meetings and mini-conferences at local restaurants, and patronize eating establishments with my family and friends during my leisure time. 
I also am one who will not support your business while you continue unacceptable business practices. If your kitchens were filthy, your employees inconsiderate, or your menu unsavory, I would shun your restaurant. Since your procurement practices are very objectionable, I will avoid contact with your fare and I will encourage my associates, business and private, to go to other restaurants.
Please make life easier for both of us. Please refuse to purchase your foodstuffs from suppliers who exercise filthy, inconsiderate, unsavory practices. Free range eggs cost more. But free range eggs are much, much more flavorful and much healthier than the contaminated eggs you are foisting on your trusting (and discriminating) clientèle. 

Please choose better.
Sincerely,


You can view undercover investigative video of the supplier, Michael Foods, HERE.

Do you think this is a trivial problem? Or do you agree that this is a matter to be addressed? Why?
PLEASE COMMENT so others may get this information.

Thursday, November 19, 2009

Vitamin B12

[NOTE: This information comes from VegFamily a very good source of reliable information for the wiser of us (i.e. veg*ans) and was orginally written by Dina Aronson, M.S. R.D.]

Vitamin B12 is produced by bacteria, fungi, and algae. Neither plants nor animals can synthesize the vitamin. Thus, it is not found in plant products naturally (there might be trace amounts in plant foods contaminated with B12-producing microorganisms, but we should not depend on contaminated food). Animal foods are reliable sources of B12 because large amounts of bacteria live inside animals, and vitamin B12 remains in flesh, milk, and eggs.

We vegans need to get B12 from supplements and/or fortified foods. The B12 added to foods and supplements are synthetically produced in a laboratory from bacteria, not animal sources. Here are some other foods that typically are B12-fortified. Make sure you read the food label! B12 is also called cobalamin.
  • Red Star Vegetarian Support Formula Nutritional Yeast*
  • Fortified breakfast cereals
  • Fortified soy milk
  • Fortified vegetarian meat analogs
  • Fortified energy or snack bars, such as Luna Bars
  • Fortified soy powders or other beverage mixes
*Nutritional yeast adds a cheesy flavor to foods; my favorite way to use it is in tofu scrambles.

By the way, the lack of vitamin B12 in plant foods has led many to question how "natural" a vegan diet is. After all, if an essential nutrient is lacking from a 100% plant-based diet, how can such a diet be good for you? This is a very good question. Remember, B12 is produced only by microorganisms. Consider the sanitary modern world: only in the last several decades have we had the luxury of treated water, power-washed produce, and machine-sanitized packaged foods. Before these conveniences, people (vegans and non-vegans) ate locally-grown fruits and vegetables and drank water from the well or public water supply, all of which were rich in vitamin B12 due to bacterial contamination. In those times, vitamin B12-producing microorganisms contaminated the entire food supply, not just animal products. The need of a modern-day vegan to supplement the diet with B12 is not because the vegan diet is inferior to a diet with animal products; it is the result of modern sanitary conditions

Thanksgiving or Turkey Day???

We ain't a eatin' no old dead birds for Thanksgiving this year!
 

We've got much more to be thankful for than the death of a bird just so we could eat it. The pilgrims and Indians didn't eat turkeys for the first Thanksgiving, so why do we? Marketing, man! The turkey farmers, just like the milk pushers are lying to you about the fake benefits of eating dead, rotting, pesticide and hormone filled bird bodies. Why do you think they clearly post the numbers to the Turkey Hotline on each bird? so you won't poison your family! Sheesh! But then, many of you go ahead and smoke cigarettes despite warnings, too!

God designed our bodies to operate at peak efficiency on a vegetarian diet (did too! see Genesis 1:29 for proof), so putting dead animal bodies and guts into your stomach is tantamount to putting diesel into a gasoline engine - NOT a good idea!

Here are some more reasons to skip the turkey this year:

 **************
No Turkey?! Why Not?

For the Animals
Abusing and killing an innocent bird betrays the life-affirming spirit of giving thanks for our life, health, and happiness. The nearly 300 million turkeys killed each year in the U.S. spend their entire lives crammed in large sheds with little room to move. Artificially inseminated and selectively bred to gain enormous amounts of weight, they suffer heart attacks, broken limbs, lameness, and death from their genetically-induced accelerated growth rate. Most of these same conditions apply to "free range" turkeys.
Click here to continue reading and learn more about atrocious animal farm practices or watch undercover investigations of turkey facilities.

For Your Health
Turkey flesh is loaded with cholesterol and saturated fats, which have been linked conclusively with an elevated risk of heart disease, stroke, cancer, diabetes, and other chronic diseases that kill 1.3 million Americans annually. Turkey flesh is also contaminated with deadly pathogens and antibiotics.
Click here to continue reading about the negative effects of turkey on our health.

For the Globe
In addition to threatening personal health, factory farming is a global problem. Much of the 10 billion pounds of manure generated by 7,300 turkey farms in 33 states ends up in our drinking water. Grain fed to turkeys is denied to millions of starving people in the world's most impoverished nations.
Click here to continue reading about how animal farming ruins the earth.

Want More?
Find out the Top Ten Reasons to drop turkey from your holiday menu!

Original source: http://www.gentlethanksgiving.org/index.htm

Tuesday, November 17, 2009

Review: Hospital Food Comes to Furrs!

For those of you who reminisce about a past vacation spent in the luxury of a hospital, enjoying four-star service and five-star cuisine, have I got good news for you! Furr's "Fresh Buffet" Cafeterias are now offering hospital fare for their valued customers who have gotten tired of the same old home style cooking at other family restaurants.

As vegetarians (I'm stricter than my wife is), we used to eat at Furr's occasionally, because of their vegetable and salad variety. Imagine our delight when we recently went back to Furr's (in our home town of Fort Smith, Arkansas) and found an entirely new buffet menu had been adopted.

As a 90% of the time strict vegetarian, I stick to fruits and veggies, nuts and seeds almost all the time (as advised in Genesis 1:29). However, on the advice of my very understanding and very wise doctor, Phil Agent, MD, I will occasionally eat fish for the omega 3 and 6 oils that seem to be so important. When we go out for fish, we aim for a variety, staying away from catfish, which has very little food value, and heading for either Furr's or Long John Silver's - depending on our appetite ... and our bank account!

Generally, Furr's has supplied us with a great salad selection, lots of properly done veggies, and several fish dishes to choose from. Generally.

However, as I said before, on our last visit we were very disappointed. I made notes:
  • The cajun baked tilapia was almost completely flavorless, which is pretty remarkable for anything cajun!, and it was very dry, despite swimming in butter.
  • The featured and advertised butterflied shrimp was so over cooked it wasn't crunchy, it was hard! And flavorless.
  • The usually reliable baked cod was almost cold and ... greasy! Now how do you make baked cod greasy?? Oh, and hard around the edges. It wasn't flavorless - it tasted greasy.
  • I gave up and tried the fried catfish despite it's lack of food value (at this point I was just hungry for some decent fish!) and, much to my surprise it was cold, chewy, and overcooked. (The surprise comment was sarcasm.) And it was, y'know, flavorless.
The highlight of the meal was the tartar sauce which was tangy, creamy, and worked wonderfully to conceal the awful fish dishes. The salads were still good. It's apparently very difficult to ruin pasta, carrot and raisin, and plain lettuce and tomato salads.

Overall, we should have gone to Long John Silver's. And we probably will the next time we go out for fish.
Unless, you know, we're longing for hospital food.
But then, the hospital cafeteria is cheaper.

Stick to the veggies.


Thursday, November 12, 2009

God's Original Health plan:

Genesis 2:29:
And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.



Wednesday, November 11, 2009

The Daniel Fast: A Personal Experience

Around day 15, something started just gnawing at my brain. My clinical self began working at the speed of light as I started to note a marked difference in the health and stature of some of these people. One of my favorite ladies, suffering from osteoarthritis and on a steady diet of pain pills, seemed to just glide into service one night. I noticed she literally forgot to bring her walking stick, which was usually dutifully planted by her side. One of the gals, a busy and tired mom, commented on how well she was sleeping and enjoying her excess bursts of energy. A dangerously diabetic fellow had cut his use of insulin in half. Some of the kids, labeled hyper and otherwise ADHD, had started to show signs of settling and appeared much more relaxed.

The Daniel Fast: A Personal Experience

By Linda Posch

Each day that we awaken is certainly a glorious and a blessed day, given to us by the Lord our Father. My passion for each day and the wonders it brings is sometimes insurmountable. Often, it’s the simple things that radiate such joy through my heart. The sun peaking above the horizon, the branches of the trees swaying in the gentle morning breeze, watching my daughter sleep for she so looks like an angel and the nectar sweet taste of my breakfast, usually melon and a slice of spouted bread. I cannot imagine what more a person could ask for. One might ask, “Why so content?” Especially when so many do not feel peace in their hearts. My answer: I am lucky and I am blessed by God. My life experienced radical changes 6 years ago when one of the Lord’s messengers reached out to me. At a late age (it is never to late) I was saved. Through my salvation, I came to realize that the written word empowers us with everything we require in order to live a fruitful, gracious, peaceful and spiritual life.

I have worked within the confines of allopathic health care for over 17 years. My background includes neuro-rehab services in the areas of spinal cord injuries, strokes, and traumatic brain injuries. I have worked adult acute psychiatric care, special education services, and autistic child services. I have worked with cancer patients in rehab services and with those suffering Parkinson’s disease, Huntington’s Korea and Dementia. I have worked with doctors, nurses, and other specialists who were absolutely brilliant, compassionate, and absolute masters in their fields. I have worked with the same, who were not so bright and possessed not one ounce of compassion. All the time doing my best to make sure that my patients received the very best of care, the care they deserved and as taught to me during so many years of University. However, despite my best efforts, I never really felt I was making the difference I had set out to do so early in life. Many of my patients were still sick or ailing, not making the strides, leaps, and bounds I had envisioned for them. While I was at a loss as to why, I came to find many years later that the Lord was not lost at all. God knew all. Unfortunately, I was neither intimate nor familiar with His word, wishes, and teachings. Therefore, I was limited as to what I could do for those in my care. I was also limited as to what I could do for myself and my family.

At the beginning of every year, my fellow parishioners (or should I say those who are willing to do so) take 3 weeks to fast for 21 days. The Daniel Fast they say. By fasting, it is meant that for 3 weeks nothing is consumed but water, fruits, vegetables, legumes, and juices. For those that feel really “tough”, and so inclined to do so, they will consume only fluids for the 3 weeks. During this time, the lists of taboo foods include any and ALL meat products, ALL sugar products, ALL fast food products, and ALL processed food products.

I did not partake in the Daniel Fast festivities even though I was a newly saved child of God. It really did sound particularly yucky to me. I decided to sit back and simply watch these folks who had destined themselves to eating sticks and roots for the next 21 days. After church that day, I went to my favorite ice cream shop and had a double chili dog topped off with a hot fudge sundae. I felt happy and quite satiated that day compared to my poor friends who were off to a meal of sprouts and lettuce. “No thank-you” I thought.

I did not expect that the Daniel Fast festivities would be that big a deal. But oh it was. By day 3-4, many began complaining of feeling light headed, dizzy and nauseated. Some of the most steadfast parishioners, those who never missed a service or a meeting, all of a sudden felt so badly that they had to stay home for a few days to rest. My silent thoughts were to tell them to “just go grab a burger and feel better”. This early phenomenon of “suffering” was my introduction to the concept of detoxification.

Around days 5-7 I noticed that my fellow Christians had begun huddling in almost clique type groups. They shared giggles, silent whispers, knowing looks and sometimes uncontrollable laughter. What was the big secret? A couple of these groups finally “let me in” and told me what all the giggles were about. Some of these people were absolutely amazed at the bowel contents found in their toilets. There was a hint of pride as each freely shared, without shame or embarrassment, the size, color, shape, amount and frequency of their bowel movements. Some described deposits that had never been seen before, almost like some blob you would find in a science fiction horror movie. Interestingly, some of these folks were beginning to feel considerably better at this point, while a few suffered such severe constipation that it was painful and at times almost crippling. This was my introduction to the concept of colon cleansing.

The fast was also a time for “extra fellowship” as I called it. The ladies would get together and share their best recipes for raw foods, salads, steamed vegetables and the like. They shared tips and tricks for satisfying the stomachs of grumpy fasting husbands and whining children who could not figure out why they had not been to a fast food restaurant in over a week. Parishioners invited each other to their homes for dinner and shared with each other how they took cabbage, sprouts and beans and turned them into meals fit for kings. I was invited to a couple of these dinners. Even though I was not fasting, I went anyway. I looked at the dinner table decorated in bleak offerings and thought to myself, “Okay, where are the french fries, I need steak, and cheesecake covered in chocolate sauce for dessert please.” I politely ate my dinner, fit for a rabbit I thought, and raced to grab a double cheeseburger soon after. I secretly felt sorry for those who were fasting. Three weeks was a long time to chew on shrubs.

Around day 15, something started just gnawing at my brain. My clinical self began working at the speed of light as I started to note a marked difference in the health and stature of some of these people. One of my favorite ladies, suffering from osteoarthritis and on a steady diet of pain pills, seemed to just glide into service one night. I noticed she literally forgot to bring her walking stick, which was usually dutifully planted by her side. One of the gals, a busy and tired mom, commented on how well she was sleeping and enjoying her excess bursts of energy. A dangerously diabetic fellow had cut his use of insulin in half. Some of the kids, labeled hyper and otherwise ADHD, had started to show signs of settling and appeared much more relaxed. That entire day, almost everyone who was fasting received my solid and silent clinical examination. I was intrigued by the results and somewhat puzzled. Some of these folks were achieving a body balance and equilibrium they had not seen in a long time. It seemed quite obvious to me that many were in the initial stages of healing from what had plagued them. Some of them just looked happier, brighter, revitalized. I remained my miserable self.

At this point, some of my fellow parishioners were on a countdown. Happily marking their calendars and anxiously awaiting day 21, when their fast would soon be over. Hmmm … interesting thought patterns indeed. Why? Why change what was suddenly making you feel so well? I was especially concerned about our severe diabetic who had cut his use of insulin in half. It was difficult for me to believe that he was counting down to the day where he then could embark on the pre-fasting habits that were quickly killing him and conjoining him with an umbilical cord to his doctors office. At this point, I began to appreciate and embrace the many changes I had witnessed in the past 2 ½ weeks. My mind was racing as I tried to figure out ways to encourage these people to continue onwards with God’s lifestyle, the life He meant for them to have and not treat this experience as a short 21 day “sacrifice” in the name of the Lord. These thoughts coming from a person who lived on burgers, tacos, soda, and french fries. However, I was still in the mind frame, with regards to myself, that I really did not need to fast. I was young and healthy as a horse. Not to worry. I took plenty of vitamin supplements to insure my good health. I rode horses and jogged. My weight was normal and my physique muscular. Little did I know that my thoughts, habits and actions would change much sooner than later.

Day 21 soon arrived. I was shocked when our pastor announced the fast was over. Hooray, Amen, and Halleluiah everyone shouted. Huh? Why were these good people shouting for joy? The fast was making a marked difference in many of them. To celebrate the end of the fast, there was pizza and lots of other “goodies” in the lounge to be enjoyed and gorged upon by all. I was horrified as I watched my diabetic friend eat slice after slice of pizza. He topped off his pizza dinner with a mound of cinnamon rolls, lovingly made by the best pastry cook in the church. I watched some of the kids who had been doing so well, gorging themselves on dishes of ice cream that had been sprinkled with candies and buried in whipped cream. All of a sudden, what had been normal to me and most of us living an American life had become an absolute horror. It was like watching a monster movie in slow motion, with the wicked creatures being sugar, food dyes, processed meats and the like. Somehow, this day was indeed a sad one for me. In the same breath, it was also a day of glory. I realized that God had given me the answers I had been looking for all of these years. I had the answers as to how to help my patients heal, regain function and live a better quality of life. Even those who were limited by a loss of function due to an accident or a stroke could still reap marked benefits within their own confines. The part that saddened me most was that the answers had always been there, I just hadn’t known where to look.

About two weeks after the 21 day fast, I gave my entire congregation a silent physical examination once again. Where eyes had been bright and sparkly, the same dead pan and tired looks had returned. Where belt buckles had been taken down a notch, some looked as if they were now carrying more weight than they had been carrying before the Daniel Fast. Where children had started to settle down, some seemed more irritable than ever. My sweet, sweet lady suffering from arthritis pain had her walking stick planted firmly by her side once again. All in all, the congregation as a whole just didn’t look so good. That day, my wonderful pastor during his sermon, was creating an analogy. He said something to the effect that “As a congregation, we are at the start of the race, and WE WILL make it to the finish line!” I silently thought to myself, “This congregation won’t be able to make it 10 feet past the starting gate.”

About two weeks later, I was diagnosed with cervical cancer. My good friend and excellent gynecologist wished to perform surgery. My mind kept wandering to the Daniel Fast. I started my own Daniel Fast that day. In fact, ever since that day, I have been on the “Daniel Fast”. It has been 6 years now that I have been “Daniel Fasting”. I do not consume meat or it’s by products. I do not consume sugar or processed foods. Where I drank at least 6 cans of soda per day, I now drink just as much water, sometimes with a bit of lemon and/or lime. My plate is full of leafy greens and succulent delicious fruits. I enjoy a myriad of delicious herbal teas. I love home made rolls, crackers and pasta made from my bags of organic oat and spelt flours. Nuts and seeds are a most delicious snack. I take whole food liquid vitamins and a few other supplements in their whole food forms to assist me in my quest to stay healthy, especially when life is just so busy that I literally forget to eat. I did not require surgery during my cervical cancer ordeal and my health has never been better.

On the other hand, my own biological family is plagued with health issues such as diabetes, heart disease, obesity, high blood pressure, arthritis and high cholesterol. As the old saying goes, “The plumber’s sink is always broken.” Because I choose to care for my body God’s way, I suffer none of the above. Can life really be so simple? I am here to tell you, yes it is. Our Father, through the Written Word, has given us everything we require in order to live solid, peaceful, productive and healthy lives. In my heart of hearts, I do not believe for one moment that God intended for us to experience prolonged physical suffering of any sort. If that were the case, he would not have been so specific as to what he provided us with in order to assist us with the prosperity of our physical bodies. Allow me to support my position with few quotes from the Written Word.

In those days, I was mourning 3 full weeks, I ate no pleasant food, no meat or wine came into my mouth, nor did I anoint myself at all, till 3 whole weeks were fulfilled. Daniel 10:32, 3.

In other words, Daniel gave up certain foods in order to honor God. He was fasting from foods that would defile his body. In fasting Daniel honored God with his body, mind, and soul.

Then God said I give you every seed bearing plant on the face of the whole earth, and every tree that has fruit with seed in it. They will be yours for food. Genesis 1:29

How can things be stated more clearly? God says nothing here about artificial food colorings, animal products and artificial fats! He is quite clear about fruits, grains and vegetables.

Daniel then said to the guard whom the chief had appointed over Daniel, Hananiah, Mishael and Azariah “Please test your servants for 10 days. Give us nothing but vegetables to eat and water to drink. Then compare our appearance with that of the young men who eat the royal food, and treat your servants in accordance with what you see. So he agreed to this and tested them for 10 days. At the end of 10 days they looked healthier and better nourished than any of the young men who ate royal food. So the guard took away their choice food and the wine they were to drink and gave them vegetables instead”. Daniel 1:11-16

With all due respect to modern day science, of which I am a product and student, these people over 2 thousand years ago, did not require the latest research in order to determine what was healthy for them, their spirits and their bodies. After all, it is written in The Word.

Be not anxious for what you shall eat or what you shall drink or what you shall wear. Isn’t life more than food? And the body more than clothing? Luke 12:22; 29

Your body is the temple of the Holy Spirit, therefore, glorify God in your body. Cornthians 3:16

Point very clear and well taken. Unfortunately, (or I guess that really depends on one’s viewpoint) after being so touched by The Word and its simplicity, I found I had to educate myself once more. I had to go to school again to get the right piece of paper so that I can now “legally” tell people to eat their fruits and vegetables. (SIGH) However, it has been worth every twist and turn in my oftentimes bumpy road. I now have a private practice, own a laboratory and have the burning passion to share God’s word with as many as I am physically and spiritually able to reach. Oh how He changed my life, through so many of his messengers here on earth. I can only hope I am worthy enough to help deliver the same message of love and salvation to others.

Dr. Linda Posch MS SLP ND, ezdoc21@bellsouth.net


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Tuesday, October 27, 2009

Ginger! Who'da Thunk it!

I've just made a late-in-life discovery: Ginger is a healthful nutrient! I knew about using it for seasoning, and I watched Gilligan's Island, so I knew about the hair color, but I never knew the following facts. Now we can all benefit from this great gift ...

Ginger, whole, sliced, grated, in crystals, or dried and powdered is beneficial for:
  • Relieving nausea - doesn't cause drowsiness like some meds, especially useful after surgery or chemotherapy.
  • Ease motion sickness when riding or flying.
  • Reduce dizziness, i.e. from motion sickness, and in older adults.
  • Control chronic pain by reducing inflammation and lowering natural pain-causing Prostaglandins. Relieve muscle strain and pain from arthritis (swelling joints, etc.) - using ginger oil for massages.
  • Limit flatulence by soothing the digestive tract. (Also important when traveling long distances in close quarters!)
  • Lessening symptoms of common colds, allergies, and other respiratory problems. It's a natural decongestant!
  • Improve blood lipid levels by raising HDL (good) cholesterol, lowering LDL (the bad one) and reducing triglycerides.
So grab some hot ginger tea, ginger ale, or a ginger beer and some ginger snap cookies and make your mouth as well as your body a lot happier!


Opposite-Sex Marriage?

got this from the Catholic League - interesting, hmm?

Catholic League president Bill Donohue comments on a piece in today’s New York Times by Adam Liptak:

When two men want to get married, they call it “same-sex marriage,” but how many of us have heard of marriage being labeled “opposite-sex marriage”? Well, that’s exactly the way the New York Times is playing it. Referring to attorney Charles J. Cooper, who is pressing the case against recognition of gay marriage, Adam Liptak writes, “The government should be allowed to favor opposite-sex marriages, Mr. Cooper said, in order ‘to channel naturally procreative sexual activity between men and women into stable, enduring unions.’”

A Lexis-Nexis search shows this is only the tenth time the New York Times has ever used the term “opposite-sex marriage,” and only the fifth time it appeared in a news story (some columnists and letter writers have employed it). The first time anyone appears to have used this term was in the 1990s: an editorial in the St. Louis Post-Dispatch in 1994; a Yale Law Journal article that same year; an article by Andrew Sullivan in 1996 in the New Republic; and so on. Which raises the question: Is this the start of one more round of corrupting the English language?

Here’s how it will play out in the classroom: kindergartners will be told that some adults choose same-sex marriage and some choose opposite-sex marriage. There is no moral difference—it’s just a matter of different strokes for different folks. Not mentioned, of course, will be that some male-on-male sex practices are dangerous. Nor will it be pointed out that only so-called opposite-sex marriages are capable of reproducing the human race. In other words, the kids will be lied to about what nature ordains.

The politicization of language is nothing new, but this latest entry is particularly disturbing. Marriage means one thing, and attempts to make it a smorgasbord are pernicious.

Susan A. Fani
Director of Communications
Catholic League for Religious and Civil Rights
catalyst@catholicleague.org
New York, NY 10123
212-371-3191
212-371-3394 (fax)

http://catholicleague.org/release.php?id=1701

Thursday, October 15, 2009

Prevent Swine Flu - Good Advice

Dr. Vinay Goyal is an MBBS,DRM,DNB (Intensivist and Thyroid specialist) having clinical experience of over 20 years. He has worked in institutions like Hinduja Hospital , Bombay Hospital  ,  Saifee Hospital  , Tata Memorial etc.. Presently, he is heading our Nuclear Medicine Department and Thyroid clinic at Riddhivinayak Cardiac and Critical Centre, Malad (W).
       
The following message given by him, I feel makes a lot of sense and is important for all to know
       
The only portals of entry are the nostrils and mouth/throat. In a global epidemic of this nature, it's almost impossible to avoid coming into contact with H1N1 in spite of all precautions. Contact with H1N1 is not so much of a problem as proliferation is.
       
While you are still healthy and not showing any symptoms of H1N1 infection, in order to prevent proliferation, aggravation of symptoms and development of secondary infections, some very simple steps, not fully highlighted in most official communications, can be practiced (instead of focusing on how to stock N95 or Tamiflu):
  1. Frequent hand-washing (well highlighted in all official communications).
    Really scrub those puppies - especially around your fingernails and knuckles and between your fingers. Then get a paper towel without touching anything else and dry your hands well. Then use the towel to turn off the water and open the bathroom door. (Or else you'll pick up all the germs from the cretins who didn't wash before you!)
  2. "Hands-off-the-face" approach. Resist all temptations to touch any part of face (unless you want to eat, bathe or slap).
  3. Gargle twice a day with warm salt water (use Listerine if you don't trust salt).
    H1N1 takes 2-3 days after initial infection in the throat/ nasal cavity to proliferate and show characteristic symptoms. Simple gargling prevents proliferation. In a way, gargling with salt water has the same effect on a healthy individual that Tamiflu has on an infected one. Don't underestimate this simple, inexpensive and powerful preventative method. 
  4. Similar to 3 above, clean your nostrils at least once every day with warm salt water.
    Not everybody may be good at Jala Neti or Sutra Neti (very good Yoga asanas to clean nasal cavities), but blowing the nose hard once a day and swabbing both nostrils with cotton buds dipped in warm salt water is very effective in bringing down viral population.
  5. Boost your natural immunity with foods that are rich in Vitamin C (Amla and other citrus fruits). If you have to supplement with Vitamin C tablets, make sure that it also has Zinc to boost absorption. 
  6. Drink as much of warm liquids (tea, coffee, etc) as you can.
    Drinking warm liquids has the same effect as gargling, but in the reverse direction. They wash off proliferating viruses from the throat into the stomach where they cannot survive, proliferate or do any harm.

Natural Sea Salt Versus Table Salt, the Good, the Bad and the Ugly

By Willie JonesWillie Jones

If you have read other health articles that I’ve written you know that I am not a believer in Man messing with Mother Nature when it comes to the food we eat.  In this article I want to address a common spice we all use on a daily basis.  Salt!

Salt as we know it is a pure white free flowing spice that we find essential to flavoring our daily foods.  Usually one doesn’t even think about it much unless we have a medical condition where a doctor will tell us to decrease the amount of salt intake.

Table salt is normally rock or ocean salt that is mined, heat blasted, chemically treated, and then anti-caking agents and iodine added to it.  What you have left is table salt that is basically dead.  It is now just dry sodium and chloride.  Once again man is cheating us of one of Mother Natures most perfect foods.  Processed salt is now devoid of all the essential minerals and macrobiotic nutrients that our bodies need to survive.

Consider this, when you cry your tears are salty, and if you’ve cut yourself and tasted your blood, you know it is salty.  The fluids in our bodies are like an ocean environment.  Salt is essential for life and yet our bodies cannot make it so it must come from an outside source.  Most often it comes from meat or regular table salt.  The problem is that our bodies don’t really know what to do with processed salt.  Years of processed salt intake can damage almost all areas of the body such as the heart, kidneys, muscles and bones and it is processed salt that bloats us and causes water retention.  Processed salt can put a body out of balance.  According to Dr Langre’s book, people that have an aversion to salt or tell you they dislike salt most likely have too much sodium chloride attached to their organs and tissues, are really telling you that they are sick and are in need of essential minerals.

100% natural sea salt maintains its integrity.  Quite frankly, natural, organic sea salt is completely unfooled around with and is still harvested the same way it was done 2000 years ago by French salt farmers.  It is hand raked and left in the sun to dry.  All of the trace and micro-nutrients are fully intact.  The correct balance of sodium and chloride are present as well as calcium, magnesium, potassium and 90 other trace and micro-nutrients.  These are charged minerals that retain a lot of moisture and are grey in color.  If your sea salt from the health food store is white and free flowing then it is processed and should not be used.

When natural sea salt is ingested, it immediately works with the saliva in the mouth (amalese in particular) and starts the digestive process.  The more minerals present in the mouth the more digestion takes place.  Digestion continues in the stomach.  Natural organic sea salt has been known to lower blood pressure and decrease water retention.  It enables the liver, kidneys and adrenals to work much more efficiently.  It can boost the immune system.  Natural sea salt has all the elements of the ocean and this means that the survival potential of a body is much greater than if you remove these vital elements.

Do your body good and get natural grey sea salt.  It won’t pour like table salt because of the moisture content, but the health benefits can be significant.

Willie is a freelance writer and researcher whose own health problems prompted her to take responsibility for gaining as much information on health as possible and to share that knowledge with others.  She is co-owner of http://www.cleanbodydetox.com a site that focuses on health and detox through ionic foot baths.

Article Source: http://EzineArticles.com/?expert=Willie_Jones http://EzineArticles.com/?Natural-Sea-Salt-Versus-Table-Salt,-the-Good,-the-Bad-and-the-Ugly&id=502186


Thursday, September 3, 2009

Swine Flu Shot Dangers

A report in the London-based Daily Mail details facts and figures about the dangers of taking, or allowing your children to take, the Swine Flu Vaccine. (Read the story at dailymail.co.uk/... )

I guess the most important lesson to learn from this is to think for yourself about the safety of your family. Investigate rather than blindly trusting anyone (even me!) Search out reputable sources and compare information.

My family won't be getting the Swine Flu shot, just as we've stopped getting the regular flu shot ('way too many poisons in it!). But you have to decide for yourself. Read the stories, investigate, consider the sources. Governmental sources of reassurance have proven wrong far too many times.

It's a gamble. Do you want to risk your family's health on promises by a government that can't balance it's checkbook each month? I don't.

Be careful out there!
STEPcoach

Wednesday, August 19, 2009

Urgent message ...

I lost a dear, dear friend this week. He died of congestive heart failure. He was only 61 years old. He was in great physical condition - worked out regularly, took vitamins, drank healthy stuff, had a positive outlook and good humor, as well as a loving family and a very rewarding medical practice.

His only real vice was what killed him. He and I had talked about it several time over the last two years. He had an addiction that, despite his conscientious efforts to keep himself healthy for his family, friends, and patients, was slowly killing him.

It was not an addiction to drugs nor any sort of insidious cancer that took his valued life and deprived his wife, children, and grandchildren of their provider and comfort. No drug stole him from his patients who depended on him to faithfully keep their pain manageable and to keep them alive for their own families.

But his cause of death was a direct result of his addiction, and he freely admitted to me several times that it was bad for him, possibly even killing him. But he could not give it up.

My best friend was addicted to meat and, although as a physician he knew the horrible effects of animal protein and cholesterol on his cardio-vascular system, he could not beat the addiction. I remember him saying, "Yes, Bobby, I know it's bad for me, but I just can't live without my steaks and grilled chicken." And, as of this last Monday, he could not live with them.

His wife is devastated. His daughter is broken hearted that he will not see the birth of her first child in four weeks. His other children are bereft of their father's advice and assistance. Even his dogs, who worshiped him, are torn as they wander from room to room and around the yard, whining as they search for their master.

He had so many plans and projects. He and his wife had booked a long weekend at the beach, just to rest and spend precious time together. His beautiful yard has several just-begun and half-finished landscaping projects around every corner. His very successful medical clinic stands empty, staff and patients reeling from the sudden shock of losing their leader and healer. He had just finished putting together a beautiful solid wood, hand carved bedroom suite for his newest granddaughter to be born next month. He talked to me just weeks ago about looking forward to new Christmas decorations he and his wife were planning.

None of that will happen now.

He was a very good man. So many people say that about so many others that it becomes almost meaningless. But he was a very good man. He laughed a lot. He was almost always smiling. He would call just to say he was praying for me sometimes. He refused to shake hands when he could give a bear hug instead. He remembered details about discussions we'd had years ago and he would ask about those issues I'd forgotten about myself.

He brought his wife flowers every week of the 11 years they were married. He worked diligently at making his marriage happy and secure. He loved her children as much as his own. He left sweet notes for his wife, who now finds them again and weeps over her loss.

He knew meat was killing him but he could not give it up. Meat. Steaks and chops and grilled chicken. It took him away from us.

Please, for your family and your friends, step eating meat - IT WILL KILL YOU!

sincerely,
Bob Collins, STEPcoach

Thursday, July 23, 2009

Jo's Homerun Medley

Jo Donna hit a homerun at dinner last night with this veggie medley dish.
NOTE: this does contain some oil, but not much. If you wish, you can substitute water or vegetable broth for the oil (EVOO)

Here's how ...
* Dice 1 medium yellow (sweet) onion
* And slice 4 large button mushrooms
-- saute these in about 2 tsps of water until the onion starts to caramelize and the mushrooms begin to darken;
* add in 3 peeled and very thinly sliced medium red potatoes - stir together
* mix in about 1 1/2 cups of frozen (or fresh if you have them) sliced yellow and zuc squashes
-- add tiny amounts of water as necessary to keep the veggies from sticking
* season with 2 tsps of EVOO, salt, pepper, and gomasio
* toss until everything is crispy done
* sprinkle with 1/2 - 1 cup of either shredded soy mozzarella cheese or organic creme cheese

Jo brought this to the table where I was crowing about how wonderful my vegan Spinach pizza was ... I wound up jealous of her medley over my pizza! Whatta girl!!

c ya!

OATMEAL! for dinner!???

If you haven't tried steel cut oatmeal yet, MAN! are you in for a treat! I was first tempted to try Mccann's Irish Steel Cut Oatmeal because of its being from Ireland. I'm a dead sucker for anything from Eire, from Kerrygold cheeses and butter, to an occasional Guinness stout ("It's good for you!"), and now Irish oats.

First, why Irish and steel cut instead of American rolled oats. Several reasons, but here are the top three:

1) Mccann's are purer. As many of you know, my sweetheart Jo Donna is allergic to gluten, which is found in wheat. She can't eat anything with wheat flour in it - breads, cake, pie, breaded fried foods, pizza, many candies, etc, etc, etc. Now oats are gluten free, but she hasn't been able to eat them because they get contaminated during processing with flour which is ground and prepared in the same facilities as almost all oatmeal brands. Except, it turns out, Mccann's from Ireland who only mill oats in their facilites, and therefore keep them pure of the nasty gluten she can't eat.

2) Steel cut oats are much, much better for a body than rolled oats. Rolled oats are partially cooked (steamed) before the rolling process, then steamed again afterwards. This removes some of the nutrients. Steel-Cut Oats are whole grain groats (the inner portion of the oat kernel) which have been cut into two or three pieces using steel discs. This process preserves all the natural nutrients and flavor of the oat.

3) Irish oats are better quality. Quoting from their website: "The temperature, humid climate of Ireland promotes the slow ripening of the grain. It enables the oats to draw the goodness from the soil and yield up a crop with fuller, plumper grains." (Sure, and isn't everything better in Ireland!)

READ MORE ABOUT Mccann's Oats at http://www.mccanns.ie/index.html
(BTW, you may be askin' your self, "Now Seamus, me boy, is this an advert for old Mccann's?" HA! I only wish! If anyone from Mccann's wants to toss money my way, though, I have a big basket to catch it in!!!!)

Now the recipe for super oatmeal for dinner:

Prepare the oats as directed on the can:
* four cups of water, brought to a boil
* one cup of oats stirred in
* boil for a few minutes, until they begin to get a little creamy, then
* simmer, stirring often, for 30 minutes

at this point the oats are done and you could eat them as is, but wait! there's more ...

* add 1 tsp of sea salt
* stir in 2 tsp of non-dairy butter spread (we use Smart Balance Light with Flax Oil)
* add one tablespoon of milled flax seeds (not just the seeds, but the ground ones you find with the baking goods)
* mix in 1/4 cup of vegetarian bacon bits

Stir this all together and cover the pot tightly; let it sit for 10 minutes to allow the flavors to merge.

Serve this nutty, rich, super dish either as a main course or as a side dish.

You're welcome.!

Tofu basics AND Bar-be-que Riblets

Jo and I have officially fallen head-over-heels in love with tofu! This stuff is great - you can basically do anything with it, from baking a knock out bar-b-que to scrambling "eggs" for breakfast to even making mayo or sour cream substitutes. But first you gotta know how to work it, and work it right!

When I get that initial "ewwww" yucky face response to tofu from the unenlightened, I tend to follow up with a simple example question: "but do you like potatoes?" I ask all innocent-like to draw them y'see. Which always gets a " why sure I do." response. Then I hand them (if I have one handy) a raw, unpeeled potato and say, "well here you go, dig in!" "B-b-b-ut I can't eat this, it's raw!" they stutter (they always stutter when faced with superior reasoning, don't they).
Same thing with tofu. Raw, unpeeled potato equals raw, unprepared tofu. Both need preparation to be tasty.

Here's how to prep the tofu (figure out the potato your own self!):

* first, get organic tofu. (chemicals bad!)
* also first (first.b) get the freshest tofu package you can find - dig to the back of the counter to find the latest stocked items (I learned that when I worked at a grocery store in 1977!)
-- later at home--
* pierce the top of the package and drain the water the tofu is packed in
* slice the tofu into whatever size pieces are appropriate for your intended recipe (you'll understand when you get going)
* slip these tofu chunks into simmering, almost-but-not-quite-boiling water for about three minutes (slipping prevents splashing and the resulting burning, screaming and dropping of tofu which is painful to even watch)
* after simmering for three minutes, remove the tofu slices with a slotted spoon, and lay them out on a cloth (cheese cloth, tight-weave dish towl, paper towels, old t-shirt, etc)
* fold the above referenced cloth over the tofu and press it to squeeze out as much water as possible - this isn't a strength contest, don't smash the tofu - it will be fairly firm, so press firmly

This batch of tofu is now ready for whatever culinary masterpiece you have in store for it! such as ...

Bar-B-Que Riblets!
[NOTE: no animals were harmed in the making of this dish. Isn't that nice? Yeah.]

"Hey now! If going vegan or vegetarian means giving up muh real Texas bar-b-que, y'all can color me outta here!"
Ah, how many times have we heard that bucolic refrain ringing across the back yard grill? Too many to count, right? Well invite your neighbors over for an old-fashioned (but really new-fashioned) bar-b-que they'll talk about for months.

* Prepare tofu as you know how (see above) and cut it into riblet-sized and shaped pieces - approximately 1 inch thick and about two inches wide.
* mix up your favorite bar-b-que sauce - I like a good, bold bottle off the shelf to which I add chopped onions, crushed garlic, cayenne pepper, Tabasco© sauce - basically whatever Jo will let me get away with. The idea here is to get real close to making yourself cry from the heat without overshadowing the taste.
* pour 1/2 the sauce into your baking dish, place the tofu slices thereupon, and pour the rest of the sauce over, making sure all surfaces of the tofu are covered (don't be stingy! Remember the old saying "a penny saved ... is just flat-out cheap!")
* place the aforementioned baking dish into a 400 degree oven for 20 minutes
* turn the riblets, making sure, again, they are all covered with the sauce
* return to the oven for another 15 - 20 minutes, depending on how chewy you want your riblets

* Serve with bbq beans and something cold to put out the inevitable (if you fixed the sauce right) fire - cole slaw is good, so is grape juice - fermented or not.

* Most important part: don't forget to invite me for dinner!!!!

Super cornbread - non-dairy

And here's the corn bread we've been eating like two starving heathens:
(basically, we just follow the recipe on the side of the Gold Medal Yellow Cornmeal bag, but make substitutions which make the resulting super version.)

two cups of corn meal (NOT mix - it has flour in it)
FOUR teaspoons of baking powder [NOTE: this has been changed as of 3/1/08]
1/2 teaspoon sea salt (lower sodium but same salty flavor)
-- mix the dry ingredients well --
1 1/2 cup of vanilla soy milk
* two heaping tablespoons of Nayonnaise mayonnaise substitute (this is the egg replacer and the "secret" ingredient that makes it so good)
2 tablespoons of EVOO
-- mix all together well--
Pour into a 9 X 9 glass baking dish which has been sprayed with non-stick spray
Bake at 400 degrees for 25 - 30 minutes

eat it hot with Smart Balance Light with Flax Oil!

You can also add vegetarian imitation bacon bits, or corn into the mix. I like to place jalapeno slices on top before putting it in the oven ... but Jo says it's too spicy for her!

"Oh Man!" black bean & corn on the cob soup

When Jo Donna says something like, "Oh! Bobby! You've got to taste this!" I know it's going to be good. Last Saturday she said just that after taking out of the fridge the beans we'd put in just the night before. I took a sip from the spoon she was holding and agreed that this was a winner - and somehow all different from what it was the night before.

We started out with dried black beans - I just tolerate the canned black beans because they're supposed to be so healthy, but the taste is blah - and, after soaking them and rinsing them half a dozen times, cooking them to tenderness, we started the seasoning adventure that makes cooking fun. Since we'd never made black beans from scratch before, we sort of played with the seasonings. We added maybe a teaspoon of sea salt and some Mrs. Dash, and then chopped two medium sized yellow onions for good measure. I was rummaging around in the fridge for ideas and saw some frozen mini-ears of corn in the freezer. Why not? So we popped two of these into the soupy beans and let it cook, covered for another half hour. Then we turned them off and let the pot cool before popping it in the fridge overnight.

The next day, as I said before, was eye-opening! The corn cobs had boiled/steamed/melted into the beans and the flavor was so rich it almost tasted like we'd dumped cream into them! I ate mine over crumbled dairy free cornbread (I'll post that recipe, too), and Jo had hers by themselves. Either way was heavenly. In fact, as we were eating, I was continuing grace in sort of a mumbling, zen mantra thing about "Oh Lord! thank you for this wonderful stuff you made and let us mix together. I wish you could share some of it with us! Hey, can we add this to the feast table menu in heaven?"

Try this - guaranteed satisfaction or your money back ... and I'll eat what's left over!

Tuesday, June 23, 2009

Great Book (Odd Name!)


These ladies lay it on the line - funny, clever, and very informative!

Live Healthy = Eat Healthy!

"You are what you eat!" You've heard it before, and it's still true. What you put in you becomes part of you. Too many of us have been feeding garbage into our bodies only to think, "why do I feel bad so much of the time?"
DUH!

1) If you look at the original plan for man and woman (in Genesis 1:29) you see we were DESIGNED to eat vegetables, fruits, nuts, herbs, etc. NOT MEAT. Man didn't start eating animals for thousands of years after he was created - until after the flood.

Our bodies are vegetarian machines. Put diesel into your gasoline engine - consistently - and see how well it runs! Same with your body. DON'T EAT MEAT or other animal stuff, such as eggs, milk (it's awful for you!) or cheese.
Oh, and yes, chickens are animals. Sheesh!

2) Fat is hard on your body. Some are OK, yes, such as olive oil and grapeseed oil. But too much of any fat is hard on your blood vessels and cells. Keep the fats to a minimum.

3) Fiber and "low glycemic index" foods are good for your heart, your cells, your whole body. They fight cancer. They keep your vessels clean. Beans are life giving food!

This isn't some haphazard experiment some great Someone threw together without thinking. God, in His infinite and glorious wisdom created not only our bodies, but the perfect fuels for them - at the same time! In Eden, when everything was perfect, He gave us the perfect food for our bodies.

Use some common sense and eat what we were meant to eat.

The Cost of Eating Meat

According to a new report by LiveScience (http://www.livescience.com/environment/080505-chicken-beef.html), the most damaging part of carnivorism (ecologically, that is) is the "production" part - you know, the part where the cows, chickens, pigs, or whatever else is eaten are crammed together and slaughtered, then chopped into mouth-sized pieces so they can be eaten.

Wow!

Their report states: "
The production phase is responsible for 83 percent of the average U.S. household's greenhouse-gas burden with regard to food, while transportation accounts for only 11 percent, the new study found. The production of red meat, the researchers conclude, is almost 150 percent more greenhouse-gas-intensive than chicken or fish."
Did you get that last bit: 150% more harmful to keep/kill/eat cows than other animals!

I am so glad I don't eat them anymore.
Aren't you?!

Greatest Cancer Threat? Animal Protein!

Dr. T. Colin Campbell makes a startling (even for me!) statement in his video found on the VegSource web site. After describing his research and his journey from growing up on a dairy farm to a leading researcher into cancer and diet, Dr. Campbell's studies led him to state, "(animal protein) is the most significant carcinogen we consume. Forget about DDT and dioxin and things like that - we're talking about animal protein." Wow! What a radical idea.

Go watch the video at http://www.vegsource.com/video/colin.htm, and visit Dr. Campbell's web site at http://www.thechinastudy.com/about.html and let me know what you think.

His research and studies are well founded (over a forty year period) and well supported (National Institute of Health and American Cancer Society). It looks pretty solid to me - what do you think? Is cancer caused directly by eating animal products?

Think You're Healthy? Think Again!

Chances range from fair to pretty good that you're knocking at the door of a serious health breakdown.
What? You don't believe me?
Maybe you'll believe the US Food and Drug Commission: "Oy veh! are they in bad shape! I'm shaking my head they're so bad off! The direness of their situation is exponentially increasing on a moment by moment basis! Or is it decreasing? Either way, they're not long for this world, I'm tellink you."
Or perhaps you're more convinced by a university study? Someone like UCLA, maybe: "Like, MAN! You dudes are like all gnarled up inside, man! You're body is so ticked off at you for the way you're treating it, you're lucky if you don't just like off yourself, man! Whoa!"
If that doesn't convince you of the seriousness of your plight, listen to someone who has only your best interests at heart, like your own mother: "What are you, stupid!? Letting yourself go like that! Eating that, that - I don't even know what to call it, what you're eating, it's so not good for you! Did I raise you to be an idiot what doesn't take care of my precious baby like you're doing? To think of all the hours I broke my back caring for you and now you ...".
See, now you have her all upset. You should be ashamed.
The point is, you've let yourself fall into some basically rotten eating habits. We all have. Don't be too hard on yourself. But what's really dumb is to keep on doing something wrong after you realize you're doing something wrong. That's just ... wrong!
Well, it's too late now. I've told you! So now you either have to go on, knowing you're poisoning yourself, or change.
Change can be good. In this case, change can be very good.
Read on, my friends.

What's My "Diet" All About?

To answer basic questions about what I eat, what I don't eat, and why, here's a list of facts:
  • I don't eat eggs
  • I don't use dairy*
  • I DO use soy milk
  • I don't eat refined white sugar**
  • I don't eat artificial sweeteners***
  • if I use a sweetner, it's raw sugar or local organic honey
  • I don't drink sugarpops (coke, etc)
  • I don't eat refined white flour**
  • I DO stick with rye or pumpernickel breads
  • I DO eat pretty much everything else!
  • I DO get lots of protein from various sources
  • I DO get plenty of calcium, and everything else
  • I have lost 30 pounds on this "diet"
  • I have corrected my diabetes and cholesterol numbers through this lifestyle
  • I started out just for health sake, but now continue out of respect for God's pets, which He has created in infinite detail for His enjoyment, and which we were put in charge of to care for
  • "meat" is the only source of bad cholesterol: no meat = no cholesterol
  • "good" fats are in most vegetables
  • tofu, when prepared correctly, is super!
    (even potatoes can taste bad if not cooked or if cooked wrong)

  • NOTES:
    * I do eat imported cheese on rare occasion - imported cheeses are free from all the pesticides and hormones of American cheeses
    ** as much as possible, but these damaged goods are snuck into so many foods it's almost impossible to avoid them totally
    ***these have all been proven to be poisonous to one extent or another