ESSENTIAL HEALTH ISSUES

A collection of articles on various issues related to health, nutrition and disease prevention

he doctor of the future will give uo mediciue but will iuterest his patients in the care of the human frame, in diet, and in the cause and prevention of disease.

This book is intended to inform and educate the reader regarding new and different health issues. It is not intended to diagnose disease or to provide specific medical advice.

ISBN 1-929205-05-8 Published by Weisman Publications P.O. Box 405 Eagan, MN 55122

CONTENTS

Natural vs. Synthetic Vitamins Organic vs. Inorganic Minerals

24 32

THE CAUSE OF DISEASE AND ILLNESS

There are many theories as to why people get sick or acquire a disease, and there are even more treatments than there are ailments. However, most treatments today preform either a quick fix of the problem, and thus never cure the problem, or they treat symptoms of the problem, which also does not cure the problem. To cure the problem one needs to treat the cause of the disease or illness, and this requires knowing what the cause is and what it is not. While modern medicine has a host of drugs and medical procedures for the treatment of disease, these methods have not been very effective and often cause adverse reactions. Drugs do not work with the body to help it heal itself. Instead they work against the body forcing it to do something it normally would not do, or preventing it from doing something that it normally would do. So what causes disease and illness? Most might state that germs are the cause. This is not actually the case as we will see later. The vast majority of illnesses and diseases are caused from one or both of these conditions: • Deficiency • Toxicity First let's deal with the deficiency problem. A deficiency of what? A deficiency of food. What is food? It is not merely the things you eat, but actually the things your body needs which are contained in the things you eat. The following is a list of these substances which actually make up our food.

Types of Food:
1. Proteins - Needed to build up the muscles, meat, ligaments, tendons, organs, glands, nails, hair, and many vital body fluids, and are needed for bone growth. 2. Carbohydrates 200 different types, only 8 are essential. In the form of sugars, starches, and fiber. Supplies the body with the energy it needs to function. 3. Fats - Essential fatty acids and unsaturated fats are necessary for good health. They are used by the cells for rebuilding and producing new cells. Fats provide energy and support growth. Improves skin and hair. 4. Water - Makes up 70% of the body. Is involved in every function of the body. It transports nutrients and wastes in and out of cells. Necessary for digestion, absorption, circulation, and excretory functions. 5. Vitamins - 13 known kinds. Regulates metabolism, assists in biochemical processes and bodily functions. 6. Minerals - 5 major minerals and 13 trace minerals. Every living cell depends on minerals for proper function and structure. 7. Amino Acids - 28 used in the body, 9 are essential. The building blocks for proteins; used by the brain to communicate with nerve cells; enables vitamins and minerals to function. 8. Enzymes - Catalysts for all biochemical activities. Used for digesting food, stimulating the brain, providing cellular energy, repairing tissue and cells. 9. Phytochemicals - There are 103,000 known types of plant compounds. Needed for the immune system, healing, utilization of vitamins, general health.

These then are the components that actually make up our "food." An apple simply contains some of these things and the rest is waste. A deficiency in anyone of these food

categories can weaken or upset the immune system, digestive system, lymphatic system or other bodily functions and result in an illness or disease. The other problem which causes or leads to illness and disease is that of toxicity. A toxic substance is that which adversely affects one of the bodily functions. The following is a list of things that are toxic. Types of Toxicity:
1. Poisons - Includes obvious poisonous substances: poison, arsenic, strychnine, drain cleaner. 2. Metals Metals such as lead, mercury, aluminum. rat

3. Drugs - All drugs, whether they are the medically prescribed drugs or the "illegal" kinds, including alcohol, work against the body. They are not food. They all cause some type of chemical imbalance. 4. Biotoxins - Salmonella, E. coli, botulism which at high concentrations can result in food poisoning. 5. Pollution - Due to our industrial age, toxic pollutants have greatly increased-smog, industrial waste, carbon monoxide, petrochemicals. 6. Chemicals - We have many toxic chemicals in our cleaners, detergents, deodorants, soaps, cosmetics, paints, solvents, pesticides and herbicides. 7. Food Additives - Many substances added to food are toxic-colorings, flavorings, NutraSweet, saccharin, preservatives, MSG, BHA, BHT, nitrites, alum, phenol. 8. Refined Foods -Sugar, salt, white flour (bread, pastries), and white rice are not well assimilated by the body. 9. Excess FoodCertain vitamins, minerals and amino acids if taken in excess can be toxic to the body.

When any of these things are present in the body they will adversely interfere with normal physiological functions. This

is the definition of a toxin or poison. These things can deteriorate the cells, weaken the immune system, upset the digestive system, constrict the lymphatic system and damage the nervous system. The result is sickness and disease. Most people today are told that germs and viruses are the main cause of disease and illness. This is not really correct. As long as you have a healthy immune system, it will repel every form of germ, bacteria and virus, thus preventing disease. What causes the immune system to be unhe,althy? Deficiency or toxicity. This is what actually is the cause of nearly all disease and illness. For the most part, germs and bacteria attack only that which is unhealthy, diseased, or dead. When the body does not have all the nutrients (types of food) that it needs, the cells which make up an organ or tissue do not receive the nutrients it needs. It becomes unhealthy, entering diseased state as the cells are weak or dead. The same is true if a toxin gets into the cells. The function of germs and bacteria are to consume and clean up the unhealthy, diseased or dead substance. This is what is called decay or decomposition of organic matter. Germs and bacteria are attracted to these conditions, just like insects are attracted to trees and plants which are diseased or dead. The insects will not consume the healthy trees and plants. Likewise, germs and bacteria do not consume healthy tissue, cells and organs. This is the order of things which God created. If the germs and insects would consume everything that was healthy, then the biological world God created would be self-destructive in its nature. Life as we know it never would have gotten off the ground. When the body becomes unhealthy due to deficiency or toxicity, germs or viruses will invade the unhealthy tissue, organ or bio-system (respiratory, digestive, circulatory, nervous, etc.). The proper course of action is not only to eliminate the germs or virus, but to also correct the deficiency or toxicity problem which allowed the infection by the germs or virus in the first place. Germs are simply part of the natural process of cleaning up diseased cells and tissue.

There are only a few types of germs and bacteria that actually cause disease or illness, but only under abnormal conditions. These are biotoxins or pathogens. A pathogen is a microorganism or substance that is capable of producing a disease.1 An example of this would be E. coli. Pathogens only cause disease when they are in such concentration as to overwhelm a healthy immune system. This would be the case with food poisoning (salmonella), or having poor sanitation in which sewage gets into a water or food supply. Germs, viruses and bacteria are everywhere. They are on everything you touch, in all the food you eat, and within every breath you take. The body has the amazing ability to ward off germs and viruses, prevent diseases, and heal itself if given the proper food and kept from toxins. Actually, most diseases and illnesses do not involve germs or viruses, yet nearly all of them do involve the problems of deficiency or toxicity. Alzheimer's disease can be due to aluminum toxicity, and cardiovascular disease can be due to a magnesium deficiency. Cancer, arthritis, ulcers, chronic fatigue, gallstones, constipation, hypertension, diabetes, asthma, insomnia, and eczema are ailments that are due to a deficiency or toxicity problem, but do not involve germs, and only cancer may involve a virus. Today we have many new and different causes of deficiency and toxicity; much more than what existed only 50 years ago. The result is a greater percentage of people having illnesses and diseases than before. The following are some of these modern day problems that result in deficiency or toxicity. Modern Causes of Deficiency & Toxicity:
1. Depleted Soil - The soil is being depleted of nutrients due to our failure to implement God's land sabbath, giving the land a rest every 7th year. Result: Deficiency 2. Inorganic Fertilizers - Causes harmful nitrite compounds to get into the crops. Result: Toxicity. SuppIi~s insufficient nutrients to crops. Result: Deficiency.

3. Hybrid Crops - Contain fewer vitamins, minerals and Phytochemicals. Result: Deficiency. They are more prone to disease causing insects go after them and thus require pesticides. Result: Toxicity. 4. Hybrid Cattle - Are more prone to disease thus they need vaccinations and antibiotics. Result: Toxicity. 5. Herbicides - Chemicals used to kill weeds around crops get into the food. Result: Toxicity. 6. Produce Not Vine Ripened - Picked early so it will not rot in transport or on the grocery shelves. Contains 90% less phytochemicals and 30% less vitamins and minerals than vine ripened food. Result: Deficiency. 7. Junk Food - We have a very high intake of nonfoods (snacks, instants meals, fast food, canned foods, coffee, pop), which have little or no nutritional value. Result: Deficiency. 8. Impure Water - Chlorine (a poison) and fluoride (a toxin) are added to municipal water supplies. Both can be carcinogenic. Chemicals and pollutants also seep into water sources. Result: Toxicity. 9. Processed Foods - Food processing removes up to 90% of the vitamins & minerals. Result: Deficiency. 10. Bad Health Habits - The use of cigarettes, tobacco, alcohol, aluminum cookware, etc., puts harmful substances directly into the body. Result: Toxicity.

11. Sterilized Foods Many foods are pasturized, sterilized, heated, or radiated to destroy germs and bacteria, but this also destroys enzymes, vitamins, amino acids, & EFAs, thus making the food biologically dead or inactive. Result: Deficiency. 12. Drugs - Most drugs interact with nutrients in the body, causing a depletion of vitamins, minerals or enzymes. Result: Deficiency.

Diseases which were rare or infrequent only 70 years ago have become major problems. Today 92% of all people will die of some disease. In fact, the diseases we used to consider old age diseases, are now children's diseases. We now have childhood diabetes and childhood arthritis, while cancer has become the number one killer of our youth. Today, the average four-year-old already has plaque build up in their arteries, while over 90% of the youth of America cannot pass the president's minimum physical fitness requirements. Why are children suffering for "old-age" diseases and illnesses? For the same reason that older people suffer from them-deficiency and toxicity. From the day a child is born he gets poor quality breast milk or not enough of it. Then the child gets baby food that is refined, processed and biologically dead. Mter that the child is allowed to eat candy, processed foods, and other junk. The result: disease due to deficiency and toxicity. There is no scientific reason why someone should have heart disease, cancer or Alzheimer's disease just because they are old, let alone a child. Age does not cause disease, it only offers more opportunities for bad health practices and incidences of deficiency and toxicity. It is odd that no one would ever consider putting kerosine in their automobile's fuel tank, or putting castor oil in the crankcase. They know it would not run properly. Yet they have no concern at all for what they put into their body's fuel tank or stomach. God designed the human body to function with food, and much of what people eat today is not food or is even toxic. It tastes good so people think it is all right. But ... "Be not deceived; God is not mocked, For whatsoever a man sows, that shall he also reap" (Galatians 6:7). As it is said, you are what you eat. So when junk is put into the body, you get a junky body. People who eat toxic food products may think they get away with something since they feel all right. But the problem is cumulative over the years, and eventually results in a disease, and all the doctor can do is operate or drug you to death. When the issue is really boiled down, it seems that ignorance is the real cause of disease.

God's Food Laws
Many Christians may be surprised that the Bible is in part a book on health, and that God established various laws and procedures for us to follow to promote better health. There are laws on sanitation, hygiene, quarantine for contagious diseases, and many food laws. God told Adam and Eve after their fall that they "shall eat the herb of the field" (Gen. 3:18). Plants and herbs were a major food source. In fact, there are many verses in the Bible which indicate that plants and herbs could be used for healing and medicinal purposes:
• Purge me with hyssop, and I shall be clean. Psalm 51:7 • Let them take a lump of figs, and apply it as a poultice on the boil, and he shall recover. Isaiah 38:21 • Along the river will grow all kinds of trees ... Theirfruit will be for food, and their leaves for medicine. Ezekiel47:12 • He [the Lord] causes the grass to grow for the cattle, and herbs for the service of man. Psalm 104:14 • For one believes that he may eat all things: another, who is weak, eats herbs. Romans 14:2 • And the leaves of the tree were for the healing of the nations. Revelation 22:2

In regards to animals, God specifically told man which animals we can eat and which ones we cannot eat. The food laws given by God were not based upon some ritualistic practices, but were based upon sound biological principles. For example, the prohibition against eating shellfish such as lobster, crabs, shrimp or snails is based on health principles. These animals are scavengers and bottom feeders. They eat the scum, excrement and dead decaying matter that settle on the bottom of the ocean floor. Thus, their meat is toxic and harmful to us.

The body is a unique and complicated mechanism. When we buy some complicated device at the store, we read the manufacturer's operating manual to see how the device should be properly operated. Likewise, we too have a manufacturer, the creator God Almighty. It thus would make sense to read and follow His operating manual-the Bible-to determine what are the best procedures to follow so that we function properly. The foods that were fit to eat God designated as being "clean," and that which was unfit to eat was regarded as "unclean." The following are the laws and guidelines God established for our food:
"I have given you eve/}' herb that yields seed, and eve/}' tree whose fruit yields seed; to you it shall be for food." Gen. 1:29

~~

'These are the animals which you may eat. .. Among the beasts, whatever divides the hoof, having cloven hooves and chewing the cud, that you may eat. "

'"'
cows & bulls' ~

Lev. 11:2-3; Dent. 14:4-6
., caribou bU~:~~ &

~
gazelle

., ..

antelope sheep & lamb

elk & moose ~

...

You shall not crossbreed livestock. Lev. 19:19

ox& cattle

Also products from these animals: milk, butter, cheese, gelatin, oil

"These you shall not eat among those that chew the cud or those that have cloven hooves." -Lev. 11:4-8; Dent. 14:7-8

hares & camel, llama rabbits chews the cud but does not have cloven hooves

has cloven hooves but does not chew the cud

"These also shall be unclean to you among the creeping things that creep on the earth. Also every creeping thing that flies is unclean for you." -Lev. 11:29-31,42; Dent. 14:19

'I
turtle & tortoise

\.,II(
lizards

_~.,lib ~V
flymg insects ~ snakes ~ bugs . centipede

Also: worms, butterflies, moths, caterpillar, alligator

"What ever goes on its paws, among all kinds of animals that go on all fours, those are unclean to you." - Lev. 11:27

dogs, wolves, coyotes

1t
squirrel

~
fox

beave;... ·.· ~...
~

.

weasels & ferrets

''These you may eat of all that are in the water: whatever in the water has fins and scales, whether in the seas or in the rivers-that you may eat. "

Lev. 11:9; Dent. 14:9
~ ~ -'""T'~" trout ~ salmon walleye

~ pike

pollock

bass

anchovy

Also: crappie, sunfish, cod, mackerel, tuna, flounder, snapper, haddock "But all in the seas or in the rivers that do not have fins and scales, . .. they are an abomination to you. .. You shall not eat their flesh. "

~
sharks

Lev. 11:10-12; Dent. 14:10
<£@ '~ octopus & squid eels

~
catfish

E(C
lobster dolphin

frogs & toads

clams & oysters

snails

Also: jellyfish, seahorse, rays, sturgeon, whales, seals, walrus, starfish

"And these you shall regard as an abomination birds; they shall not be eaten."

among the

Lev. 11:13-19; Dent. 14:12-18

storks, herons, & cranes

swan

.". vulture & buzzards

falcon

hawks

Also: raven, kite, seagull, hoopoe, crow, pelican, osprey, & bat

dove & pigeon

and the eggs of all clean birds

"Of winged insects that go on all four legs, you may eat those with jointed legs above their feet for leaping." Lev. 11:21-22

• You shall not eat anything that dies of itself

Dent. 14:21 • You shall eat no fat or blood of any animal. Lev. 3:17; 7:23 • 00 not eat internal organs (liver, kidneys). Lev. 3; 7:3-5

The Problems with Vaccinations
Debate on childhood immunizations and general vaccinations has not let up since routine vaccinations of children began in the U.S. in the 1950s. The proponents of vaccines claim they are safe, which is not true, and that they are responsible for eliminating many diseases, which also is not true. Since vaccines are a big money making business, those involved in their manufacture (drug companies) and use (doctors & pediatricians) are not so willing to tell the public all the facts surrounding vaccine use. Too much income is at stake. Here are some facts regarding vaccines and vaccinations which everyone should know: Toxic Chemicals in Vaccines The biotech firms are cranking out new vaccines as fast as they can, and the general public has no idea what is in them. These are some of the harmful ingredients used in vaccines: • Formaldehyde-a known cancer causing agent. • Thimerosal-a mercury derivative used as a preservative in the vaccine. It can cause brain injury and autoimmune disease. • Ethylene glycol-antifreeze. • Phenol-also known as carbolic acid, which is used as a disinfectant and a dye. • Aluminum-is associated with Alzheimer's disease and seizures; also is cancer producing in laboratory mice. • Neomycin and Streptomycin-used as an antibiotic in the vaccine. Have caused allergic reactions in some people. Vaccines also contain many harmful viruses, guinea pig cells or monkey kidney cells (this animal DNA can change human DNA & cause genetic mutations), drugs, MSG, man-made antibiotics, sodium hydroxide, and hydrolyzed gelatin.

Aborted Fetal Tissue Used in Vaccines Many are unaware that aborted babies are used to make vaccines. The following vaccines use human diploid cells from human aborted fetal tissue as the medium for the vaccine:
HAVRIX (Hepatitis A) MERUVAX II (Rubella) BIAVAX (Rubella & Mumps) MUMPSVAX (Mumps) IMOVAX (Rabies) M-R VAX (Measles & Rubella)

VARIVAX (Varicella or Chickenpox) MMR (Measles Mumps Rubella)

Adverse Reactions Vaccines have a long history of causing adverse reactions. From July 1990 to November 1993, the U.S. Food and Drug Administration counted a total of 54,072 adverse reactions following vaccinations. The FDA admitted that this number represented only 10% of the real total, because most doctors were refusing to report vaccine injuries, or wrongly diagnose the disease. Here are just some examples of vaccine reactions in children: 1. Persistent screaming or high pitch cry. 2. A state of unresponsiveness, blank stares, or the child goes limp. 3. Fever with or without seizures/convulsions. 4. Excessive drowsiness, will not take food, or sleeps too long 5. Severe swelling and/or pain at injection site. 6. Neurological disabilities. 7. Immune malfunction. 8. Cancer 9. ADD & Epilepsy. 11. Fainting or paleness of face. 12. Vomiting, diarrhea & nausea 13. Headaches & dizziness. 14. Autoimmune diabetes.

10. Brain damage. 15. Death. The Tetanus (DPT) vaccine is known to cause high fever, pain, recurrent abscess formation at the injection site, anaphylactic shock, loss of consciousness, and inner ear nerve damage. Crib death or SIDS was very infrequent in the pre-vaccination era that it was not even mentioned in the statistics. It started to

climb in the 1950s with the spread of mass vaccinations against childhood diseases. Crib deaths are now over 8000 a year. Dr. Viera Scheibner stated that, "Vaccination is the single most prevalent and most preventable cause of infant death." The general public is unaware of the true number of people (mostly children) who have been permanently damaged or killed by vaccines. In fact, most parents would be surprised to learn that the government has a computer database containing several thousand names of disabled and dead babies and children, all who were healthy just prior to receiving the vaccines. Vaccines Cause Disease Since most vaccines are made out of the germs or viruses that make up the disease, such vaccines actually cause the very disease they are suppose to prevent. Further, their toxicity has caused other diseases. Here are some facts in this regard: • In 1977, Dr. Jonas Salk (inventor of the polio vaccine) testified along with other scientists that 87 % of the polio cases which have occurred in the U.S. since the early 1970's were the by-product of the polio vaccine itself. • More than 500 persons who received swine flu shots between October 1 and December 16, 1976, subsequently contracted Guillain-Barre Syndrome. Twenty-three of them died. • A tuberculosis vaccine trial in India involving over 260,000 Indians resulted in much more TB cases in the vaccinated than the unvaccinated. • The' rubella (German measles) vaccine has been followed in some cases by transient and not-so-transient arthritis. • In Great Britain, since 1970, more than 200,000 cases of whooping cough have occurred in fully vaccinated children. • Japan experienced yearly increases in small pox following its compulsory vaccine program in 1972. In 1992, there were 29,979 deaths, and all had been vaccinated. In the U.S. in 1986, 90 % of the 1300 pertussis cases in Kansas were vaccinated. Vaccines weaken the immune system making people more susceptible to other diseases. Dr. W.E. Clark says that, "Cancer was practically unknown until compulsory vaccinations."

The Myth of Epidemics Some try to tell us that vaccines have been effective in wiping out major diseases. This is not really true. It is a known fact that many diseases greatly declined before vaccines were used for them. For example, scarlet fever was a terrible disease in the 1800's and early 1900's, and today cases of it are rare. But there never has been a vaccine against this disease. The reason is adaptation and developmentof "herd immunity." Smallpox declined 75 % before vaccination was enforced. The most noticeable decrease in smallpox and other zymotic diseases began with the sanitation reforms and improved nutrition prior to 1900. Mandatory vaccinations against the measles were enacted in the early 1960s, when the disease was limited entirely to children, and deaths and complications had already declined by over 95 % . Tuberculosis, whooping cough and diphtheria vaccines were introduced after these diseases had declined up to 90 %. Polio declined 50 % before vaccinations, & cases ended in countries that never vaccinated. Modern research indicates that epidemics such as diphtheria, pertussis, and tetanus died a natural death in the 1940's and 1950's without the assistance of vaccines. The reason was due to better health conditions and reducing overcrowded conditions in cities. The age-old "terror diseases" such as the plague, black death, cholera, etc., that were previously believed to be contagious, were eliminated by improved health conditions, protecting the water supply from contamination, or making a change in diet. They are diseases of nutritional deficiency or toxicity just the same as all other diseases. Childhood diseases are not so dangerous. Such diseases can playa vital role in developing a strong immune system. A child is much more likely to die from a vaccine than from the disease. Doctors Condemn Vaccinations Although the medical establishment promotes vaccinations, many doctors have stepped forward and revealed the problems with vaccines and vaccinations. "There is a great deal of evidence to prove that immunization of children does more harm than good." -Dr. Anthony Morris, Research Scientist

"The greatest threat of childhood disease lies in the dangerous and ineffectual efforts made to prevent them through mass immunization." -Dr. R. Mendelsohn, Author and Pediatrician "Official data have shown that the large-scale vaccinations undertaken in the US have failed to obtain any significant improvement of the diseases against which they were supposed to provide protection. "-Dr. A. Sabin, Developer of Polio Vaccine "There is now sufficient evidence of immune malfunction following current vaccination programs to anticipate growing public demands for research investigation into alternative methods of prevention of infectious disease." -Dr's. H Buttram & J. Hoffman, Vaccinations and Immune Malfunctions. "In addition to the many obvious cases of mortality from these practices, there are also long-term hazards which are almost impossible to estimate accurately ..... the inherent danger of all vaccine procedures should be a deterrent to their unnecessary or unjustifiable use."- Sir Graham Wilson, The Hazards of Immunization "Everyvaccine carries certain hazards and can produce inward reactions in some people ..... in general, there are more vaccine complications than is generally appreciated." -Professor George Dick, London University "Laying aside the very real possibility that the various vaccines are contaminated with animal viruses and may cause serious illness later in life (multiple sclerosis, cancer, leukemia, kreutzfeld-jacob disease, etc.), we must consider whether the vaccines really work for the intended purpose." -Dr. William Campbell Douglas, Cutting Edge, May 1990. "Allvaccinations have the effect of directing the three values of the blood into or toward the zone characteristics of cancer and leukemia." -Professor L.C. Vincent, Founder of Bioelectronics. "Many here voice a silent view that the Salk and Sabin polio vaccine, being made of monkey kidney tissue, has been directly responsible for the major increase in leukemia in this country." -Dr. Frederick Klenner, Polio Researcher, USA "We really don't have a clue how the vaccines work inside the body ... To bombard a newborn baby with a whole battery of vaccines, as, in effect, their very first immunological experience, I think is reckless beyond measure. I think it borders on criminal." -Dr. Richard Moskowitz, Natural Health, 1997. P. 94. .

FATS & OILS
Fats and oils are a rather misunderstood health item among the general public. There are several different types of fats as shown in Figure 1. Some fats are essential to proper health, while some are detrimental. Unsaturated fats are typically liquid at room temperature and are therefore referred to as oils. Unsaturated fats are generally good for our health, especially the essential fatty acids. There are two main types of essential fatty acids, omega-3 and omega-6 which are actually polyunsaturated fats. Essential fatty acids, especially omega-3 fatty acids, are absolutely essential to optimal health. The highest source of these essential fats is flax seed oil.

Saturated Fats Animal meat fats Dairy fats (whole milk, cream, butter, cheese) Coconut oil Shortening

Trans fatty Acids Unsaturated Fats Hydrogenated oil Polyunsaturated fats Margarine (corn, soybean, sa~ flower, sunflower oil) Lard Monounsaturated fats Shortening Imitation butter (vegetable and nut oils, olive & canola oil) Essential fatty acids

Saturated fats are usually in solid form. Most experts recommend that the daily intake of saturated fats be kept below 10 percent of total caloric intake. Not all saturated fats are the same. The saturated fats in dairy products such as milk and butter are more readily digested than other saturated fats since an enzyme in our stomachs helps break them down. The worst types of fats for the human body are trans fatty acids. An example is margarine, which is made by turning a vegetable oil into solid fat through a process called

hydrogenation. Although most of the fat is still technically polyunsaturated, the body cannot make use of it. Even worse, it blocks the body's ability to use healthy polyunsaturated oils. It is called a "trans" fat because its nature has been changed. During the manufacture of margarine and shortenIng, a vegetable oil is heated and hydrogen molecules are forced into the oil to make it more saturated. Hydrogenation results in altering the molecular configuration of the oil. Hydrogenated oils are not very susceptible to becoming rancid. They thus are used in nearly all processed foods to extend shelf life. Trans-fatty acids such as margarine and hydrogenated oils can contribute to the following health disorders!
• Low birth weight in infants • Low quality and volume of breast milk • Low and abnormal sperm count • Decreased testosterone in men • Increased incidences of heart disease • Increased levels of harmful cholesterol (LDL) • Lowers the level of protective cholesterol (HDl) • Increased cancer rates & advanced aging • Increased rate of prostrate disease • Increased prevalence of diabetes • Increased incidences of obesity • Immune suppression • Essential fatty acid deficiencies

Many researchers and nutritionists have been concerned about the health effects of margarine since it first came on the market. Although many Americans assume they are doing their bodies good by consuming margarine versus butter and saturated fats, in truth they are actually doing more harm. The ideal diet should contain about 18% fat (4% saturated fat, 8% polyunsaturated fat, 6% monounsaturated). However the average diet today is about 42% fat, and unfortunately this
1 Michael T. Murray, Encyclopedia of Nutritional Supplements, Prima Health, 1996, p. 244.

diet mostly contains the worst type of fats-saturated fat and trans fatty acids. Trans fatty acids are responsible for many of the heart problems today. A positive association between intake of trans fatty acids and coronary artery disease and myocardial infarction has been observed, as has an association between blood levels of trans fatty acids and coronary artery narrowing.2 Trans fatty acids are basically man-made fats and should be avoided. The natural fats are the saturated, polyunsaturated, and monounsaturated fats. Almost all foods that contain fat have a balance of all three. Olive oil contains 13% polyunsaturated, 73% monounsaturated, and 14% saturated fat. It thus is regarded as a monounsaturated fat. Flax oil contains 75% essential fatty acids (polyunsaturated), 16% monounsaturated, and 9% saturated fats. The fat in beef is 45% saturated, 49% monounsaturated, and 6% polyunsaturated. Essential fatty acids are vital for brain and nervous system, immune system, cardiovascular system, and skin. Theyaid in the prevention of arthritis, lowering the "bad" cholesterol (LDL) and triglyceride levels, reduce the risk of cancer and infections, and are used by every living cell in the body. Common signs of deficiency of these substances are dry skin, any inflammatory problems, or a tingling in the arms or legs. Along with the hydrogenation process, frying and heating are other ways to damage otherwise healthy oils. The high temperature makes the oil oxidize so that, instead of being good for you, it generates harmful "free radicals" in the body. If you do fry or cook, use small amounts of olive oil or butter because they are less prone to oxidation than top-quality cold-pressed vegetable oils. Due to the bad reputation that the process of hydrogenation has attracted, some companies are using a different processing procedure known as esterification. This is also undesirable and likely to interfere with the body's ability to make use of essential fatty acids.

N"aturaIvs. Synthetic Vitamins
The first vitamin discovered was vitamin B1 (Thiamin) in 1926, which is about the time that the term "vitamin" started to be used. Vitamin C was discovered in 1935, and most of the other vitamins thereafter, some in the 1960s and 1970s. Thus, vitamins are a fairly new subject. To date the evidence is that most people are being short-changed on health due to inadequate intakes of vitamins and minerals. Since the 1980s scientific studies using multinutrient supplements have shown that they boost immunity, increase IQ, reduce birth defects, improve childhood development, reduce colds, stop PMS, improve bone density, increase energy, reduce the risk of cancer and heart disease, and basically promote a long and healthy life.1 The obvious need for vitamins in our daily nutrition, and the lack of nutritious foods today, has caused a high demand for vitamin and mineral supplements. Thus, Americans consume billions of dollars of vitamins and minerals every year. While everyone who takes these supplements believe they will keep them healthy, the truth is most of them do little good, and in some cases adversely affect their health. Nearly all vitamin supplements available in nutrition stores, drug stores, supermarkets, and elsewhere are nothing more than chemicals. They are termed "synthetic vitamins" as they are manufactured in factories from chemicals. Vitamins derived from food sources are termed "natural vitamins." For years doctors and nutritionists have claimed that synthetic vitamins are just as good as natural vitamins found in food sources. They say that the synthetic vitamins are chemically identical to natural vitamins and are both just as good for you. There are, however, some big differences between natural and synthetic vitamins. So let's look at some of these differences.

1. Vitamin Complex- A very significant difference between natural and synthetic vitamins is that the natural vitamins are found in complex groups. Ascorbic acid, which is sold as "vitamin C," is only one component of the natural vitamin C complex. Isolated ascorbic acid is not found in any food. The vitamin C in foods contains not only the C molecule (ascorbic acid), but also other organic compounds as shown in Figure 1. All of these things work synergistically with the C molecule, and some are even bonded to it. This is called the complete vitamin C complex. These other components are needed to help make the C molecule absorb into the body more readily, cause it to be utilized by the cells better, make it a better antioxidant, fight cancer, colds and other ailments, and keep it from oxidizing. Figure 1. Vitamin C Complex 1. 2. 3. 4. 5. 6. Ascorbic Acid 8ioflavonoids Rutin Hesperidin Enzymes Polyphenols 7. 8. 9. 10. 11. Proteins Ascorbigen Tyrosinase P & K Factors Phytonutrients

As an analogy we migh t ask, what is it that supplies energy for an automobile? The answer is gasoline. But we cannot just put gas in the gas tank and expect the car to work. The gas needs to be assimilated, so we need fuel pressure. There also has to be oxygen mixed with the gas. There has to be compression, and there has to be a spark. Now what is the gasoline without all these other components? Nothing. It cannot supply the energy it is suppose to without them. Likewise, the isolated vitamin C molecule, whether synthetic or natural, cannot do much of anything without the other components of the natural C complex. It has been determined that it takes 1000 mg of synthetic ascorbic acid to equal the effectiveness of 1 mg of natural vitamin C complex. In some synthetic vitamin C supplements, they will throw in some bioflavonoids or rutin, which helps a little, but they are

not in the same proportion to the vitamin C molecule as they are in foods. Other synthetics add some rose hips which contain natural vitamin C, but it does not help the synthetic C . The other vitamins are also part of a complex, containing other nutrients, some of which are not yet discovered. Vitamin E is a complex nutrient surrounded by protective antioxidant tocopherols, such as vitamin E2, E3, along with tocotrienols, unsaturated fatty acids (F1 and F2), Xanthine, Lipositols, Selenium, Co-enzyme Q and more known and unknown components.2 Vitamin E and selenium are synergistic. They are both needed to make the other work. Thus selenium always occurs with vitamin E in foods as a vitamin activator. Sometimes vitamin supplements will say "Natural" on the label, but it is an isolated vitamin molecule. With vitamin E, for instance, the label might read, d-alpha tocopherol, as a "natural" vitamin. But this is only the vitamin which has been separated from the food without the other components of the vitamin complex. It is an isolated natural vitamin, which is only a little better than the isolated synthetic vitamin. Food is a very complex matrix of nutrients and organic chemicals which science does not fully understand. All vitamins consist not only of the organic nutrient identified as the vitamin, but also enzymes, coenzymes, antioxidants, and trace element activators that are required for proper function. 2. Bio-Availability - Another difference between natural and artificial vitamins is that of bio-availability, which is how well the substance is absorbed into the bloodstream. Studies have shown that Vitamin C from a food source complex is 1.68 times greater absorbed than plain ascorbic acid (as shown in Figure 1).3 Not only is the absorption of the C complex greater than ascorbic acid, but it also is retained by the body longer. Natural vitamins are bonded to proteins which help make them much more readily absorbed than synthetics.
2 Bicknell & Prescott, Vitamins in Medicine, pp. 735-736.. 3 Source: J.A. Vinson & P. Bose, Comparative Bioavailability to Humans of Ascorbic Acid Alone or in a Citrus Extract, (1988), American Journal of Clinical Nutrition, 48 ( 3):601-604

Figure 2 -

The Bio-Availability

of Vitamin C

180 160
140

120 100 80 60
40

20

o
Vitamin C complex Ascorbic acid (synthetic)

3. Bio-Activity. Once the vitamin is absorbed, we need to also consider how well it is utilized by the cells and organs of the body. In other words, how biologically effective is it in providing a beneficial function in the body. This is actually the bottom line issue with a nutrient, since even a poison can be absorbed into the body. But a poison is not at all bio-active since it causes a harmful result rather than beneficial one. One way we can determine the bio-activity of a vitamin supplement is by how well it exhibits a known activity in the body. Thus the bio-active effectiveness of vitamin E can be determined by seeing if it exhibits an antioxidant activity. Tests have shown that natural forms of vitamin E have one and a half times more activity than synthetic forms of vitamin E.4 Synthetic vitamins are usually 30 to 70 percent less biologically active than the natural forms. This would indicate how much of each type of vitamin can be used by various organs and cells. Another way to determine a vitamin's bio-activity, or how well it is utilized, is by noting the side effects that result from its use. There is much evidence now that synthetic vitamins cause
4 Michael T. Murray, Encyclopedia of Nutritional Supplements, Health, 1996, p. 47 Prima

adverse reactions. Synthetic ascorbic acid causes stomach upsets in some people and can damage tooth enamel. It also causes collagen disease, kidney stones, and impairs mineral metabolism. Ascorbic acid also is ineffective in combating scurvy, which is a commonly known vitamin C deficiency. In a published report in Health Alert, a study found evidence that Vitamin C as ascorbic acid, at doses greater than 500 mg, both suppresses and supports oxidation-the very culprit that antioxidants are suppose to be fighting. Vitamin E, which is heralded for its cancer-fighting abilities, was recently tested, along with beta-carotene, in Finnish male smokers as protection against lung cancer. TheNew England Journal of Medicine noted that the smokers in the study who ingested normal doses of synthetic vitamin E and beta-carotene actually had a higher incidence of lung cancer, more heart attacks, and an 8 percent higher overall death rate. This effect of synthetic vitamins was verified in experiments at the University of California Berkley. Heavy doses of synthetic vitamins can cause problems ranging from birth defects, to kidney problems, to diabetes. Synthetic vitamins are incomplete nutrients, and thus cause a deficiency. They must rob nutrients from other foods or stored in body reserves in their attempt to work. The synthetic vitamins thus deplete the body of nutrients causing deficiencies and making the body weaker. In the past three decades cancer rates have escalated, and so have the consumption of synthetic vitamin C, E, and betacarotene. These synthetic nutrients have failed to reduce the cancer rate, and have even made some cancers worse. There is other documented evidence to prove that we live longer or die sooner depending on whether we take natural, whole organic nutrients, or isolated and synthetic vitamins. 4. Molecular Polarity - It is true that most synthetic vitamins have the same chemical makeup and molecular structure as the vitamins in food. However, it is often pointed out that synthetics are the "mirror image" of natural vitamins. A mirror image is opposite the real thing. When we look at the molecular polarity of the synthetic vitamin is opposite of the

natural vitamins found in foods, and thus has a different effect. Most complex organic molecules form a spiral (like DNA) that rotates left or right (clockwise or counterclockwise). This can be detected by refractometery. When a polarized light is passed through a natural vitamin the light will always bend or refract to the right due to its molecular rotation. Synthetic vitamins always refract light to the left, or both left and right. Thus, while synthetic vitamins have the same molecular structure as natural vitamins, they are a mirror image of the natural. It is like looking at a bolt in the mirror. The image looks identical to the real bolt, but the threads are reversed. A mirror image is identical in every detail to the real thing, but is the exact opposite. A bolt with left-handed threads will not screw into a right-handed nut, although its composition and appearance are the same as a right-handed bolt. The lefthanded bolt is not compatible with the right- handed nut, while a right-handed bolt is compatible. The human body is designed to accept and utilize vitamins possessing the polarity of those found in foods like plants and animals. This means the synthetic, man-made vitamins are not very compatible with human biochemistry. They have an opposite polarity. 5. NMR Scan- A molecule, such as a vitamin molecule, can be examined and analyzed using a process known as Nuclear Magnetic Resonance (NMR). When a molecule is scanned by this process, a waveform is produced representing the molecular vibration and construction of the molecule. When natural and synthetic vitamins are analyzed by using a NMR scan, the resulting waveforms are quit different. Figure 3 shows the different waveforms produced by vitamin A derived from a food source, and the waveform made by synthetic vitamin A. These waveform analyses show that the vitamin A from a food source has undergone a physico-chemical change during its development process in the plant or animal, and is not simply a mixture of the vitamin and the food matrix? Synthetic vitamins are not vitamins. Vitamins are living enzyme complexes that naturally produce biochemical reactions in the human body. Synthetic vitamins are chemicals
5 Thomas V. Q'Halloran, The BiD-availability of Nutrients, 1999, p. 12.

Food Source Vitamin A

Synthetic Vitamin A

Figure 3.-NMR Waveforms of Natural and Synthetic Vitamin A

that produce drug reactions in the body. This is because man cannot duplicate the complex matrix of vital food factors like vitamins, enzymes or phytonutrients. Thomas Edison once said: Until man can duplicate a blade of grass, nature can laugh at his so-called scientific knowledge. We can look with amazements at a computer IC chip a quarter of an inch square that contains millions of transistors, diodes, resistors and capacitors. Yet a blade of grass is millions of times more complex. The public is often misled in regards to the vitamins they are getting. They look on a vitamin label or a cereal box and it says Vitamin A, Thiamin, Riboflavin, Vitamin B12 and Niacin. They believe they are getting vitamins just as if they were eating food but they are not. If some product just lists the vitamin name, like Niacin, it is a synthetic form. Figure 4 shows the names and sources of natural and synthetic vitamins. Calling things by the same name does not make them the same. We now have sufficient evidence that synthetic and natural vitamins are different. Not only are synthetic vitamins quit different from natural vitamins, but they also contain other undesirable substances. Many synthetic vitamins contain coal tars, artificial coloring, preservatives, sugars, and starch, as well as other additives which do not have to be listed on the label. Most beta-carotene on the market is an isolated synthetic compound made from acetylene gas. Some "Natural" vitamins are mostly synthetic with a little bit of a natural substance so they can put the word "Natural" on the label. Finding true natural vitamins is not an easy task.

TYPE OF VITAMIN A

NATURAL SOURCE

SYNTHETIC SOURCE

(Retinol) B-Complex B-1 (Thiamine) B-2 (Riboflavin) B-3 (Niacin) B-5 (Pantothenic acid) B-6 (Pyridoxine) B-12 Biotin (Vitamin H) C Choline
D E

Fish oil, Chili peppers, Carrots Brewer's yeast, Rice bran Rice bran, Yeast, Molasses, Nuts

Acetate or Palmitate Source not on the label Thiamine hydrochloride, Thiamine mononitrate, or Thiamine chloride

Rice bran, Yeast, Riboflavin Molasses, Almonds Rice bran, Yeast, Molasses, Peanuts Molasses, Yeast, Royal jelly Rice bran, Yeast, Molasses, Beets Cheese, Eggs Fish, Molasses Alfalfa, Walnuts Meats, Soybeans Niacin or Niacinamide Calcium pantothenate Pyridoxine HCL (Hydrochloride) Cobalamin or Cyanocobalamin Source not on the label

Rose hips, Parsley, Ascorbic acid Peppers, Acerola Soybeans, Eggs Fish & Fish oils Soybeans, Wheat germ, Vegetable oils, Nuts Rice germ, Beans Spinach, Broccoli Choline bitartrate Calciferol Alpha tocopherol acetate, dl-alpha tocopherol, Succinate, Acetate Pteroylglutamic Menadione acid

Folic Acid
K

Organic vs. Inorganic Minerals
Minerals are needed for every bodily function, and by every living cell. All nutrients such as vitamins, proteins, enzymes, amino acids, carbohydrates, fats, sugars, oils, etc., require minerals before they can be utilized. The body needs and uses over 70 different minerals, and about 18 are important in daily human nutrition. Minerals are classified as macro or trace minerals, according to the quantity the body needs.
Macro Minerals Calcium Phosphorus Potassium Trace Minerals Iron Manganese Copper Iodine Selenium Boron Chromium Molybdenum Silicone Vanadium Zinc Germanium

Sulfur
Sodium Chloride Magnesium

Minerals are naturally occurring elements found in the earth as ores, rocks or mineral salts. These erode and breakdown over time into small particles of sand, dust and crystals and become part of the soil. The soil is teeming with microbes that utilize these small crystals and particles, which are then passed from the soil to plants. The plants are eaten by animals. We obtain these minerals by consuming plants or animals. There are two different kinds of minerals. One is organic and the other is inorganic. The body does not treat both as the same. Inorganic minerals are just the plain elements, such as iron, calcium, and sulfur as found in rocks, soil, ores, and seabeds. They are also in the form of element compounds or mineral salts. Organic minerals are minerals that have been modified within plants or animals by bonding the mineral to organic materials such as proteins, lipids, enzymes or carbohydrates.

Some so-called experts insist that inorganic minerals are as nutritionally effective as organic minerals nature puts in food. If this is true then why can't we be free of all mineral deficiencies, since every mineral is cheaply available in its inorganic form? The problem with inorganic chemicals is that the body cannot assimilate them as well as organic minerals. For example, a common compound used for "calcium" in supplements is calcium carbonate which is the main substance in limestone and chalk. It is not organic and thus it is not easily absorbed into the blood stream as is calcium from milk, broccoli, or soybeans. Calcium from a food source is 8.8 times greater absorbed than calcium carbonate, and 2.8 times greater absorbed than calcium gluconate, as shown in Figure 1,1 Figure 1 - Absorption Rates of Types of Calcium

900 800
I::

o

700

~ 600 o
en

~ 500
'0
eft.
Q)

400

> fli 300 a::: 200
(j)

100

o

Food Source Calcium

Calcium Gluconate

Calcium Carbonate

Calcium in milk, nuts or broccoli has enzymes, proteins or carbohydrates bonded to the mineral which make it organic and easier for the body to assimilate. Calcium carbonate is an insoluble mineral salt. In order for calcium carbonate to be absorbed it must first be solubilized and ionized by stomach

acid. Calcium within food is already soluble and ionized and is thus readily absorbed. Magnesium in mineral supplements is often in the form of magnesium salts such as magnesium chloride, oxide, sulfate, or carbonate. Evidence suggests that magnesium from food sources is nearly twice as better absorbed than these inorganic forms of magnesium. Organic zinc is 1.75 times better absorbed than the inorganic zinc sulfate. Organic copper is 1.45 times better absorbed than copper sulfate or copper gluconate.2 Inorganic iron (ferrous fumerate or sulfate) has an absorption rate of 1 to 3 percent, but the absorption of organic iron is as high as 35 percent.3 All organic minerals are known to be absorbed better than inorganic minerals. The problem with obtaining minerals from food sources is that it is difficult to obtain a high concentration in one capsule. Organic minerals are bulkier and more expensive. However, inorganic minerals can be obtained in high potencies in smaller tablets and at much cheaper costs. That is why nearly all mineral supplements are inorganic, despite their poor absorption. A compromise is available with chelated minerals in which the elemental mineral is bonded to a protein or amino acid molecule. This is actually the process that is performed by the digestive system. When inorganic minerals (such as dirt or chemicals) are consumed, they can be bonded to a protein molecule in the stomach or small intestine. However this natural chelation process is rather inefficient, and that is why most of the inorganic mineral supplements taken are of little use. When a mineral becomes part of a plant, this also is a type of chelation process but is more complex. The chelation process can be duplicated chemically and the resulting chelated mineral is much better absorbed than the inorganic mineral, though not quit as well as minerals from
2 Vinson JA, Bose P, Lemoine L, Nutrient Availability: Chemical and BiologicalAspects, Royal Society of Chemistry Bulletin, No. 72 (1988), Cambridge, UK, pp 125-128. 3 Michael T. Murray, Encyclopedia of Nutritional Supplements, Prima Health, 1996, pp. 210-211.

foods. Chelated minerals supplements are noted by certain terms such as citrate, malate, succinate, ascorbate, peptide, aspartate,gluconate, picolinate, proteinate, or just AAC (amino acid chelate). Not all are of equal quality or effectiveness. The most effective form of chelates are amino acids, peptides, ascorbates and proteinates. The least effective are gluconate and aspartate. When a mineral is chelated it is more like the form found in natural foods. Chelated minerals thus provide higher absorption rates and cell utilization. A magnesium amino acid chelate is twice as well absorbed as magnesium carbonate. Iron amino acid chelate is four times better absorbed than ferrous fumerate.4 Generally, amino acid-bound chelated mineral supplements provide three to ten times greater assimilation that nonchealted ones.5 Another advantage of chelates is that the mineral can be obtained at higher potencies and lower costs than from food sources. The bio-availability of minerals is an important factor to show why inorganic minerals should be avoided. But the amount being absorbed into the blood is only part of the nutritional process. As with vitamins, we also need to consider the bio-activity of minerals. That is, how well the minerals are utilized by the organs, tissues and cells. One means for determining how well a mineral is utilized by the body (bio-active) are the resulting side effects. Nearly all inorganic minerals are known to cause negative side effects. Calcium carbonate often contains lead, and can also cause kidney stones and calcium build up in joints. Inorganic magnesium often causes diarrhea at high dosages. Potassium salts can cause nausea, vomiting, diarrhea, fatigue and ulcers. Inorganic iron such as ferrous sulfate and ferrous fumarate can cause nausea, flatulence, and diarrhea, and is more likely to form free radicals.6
4 Patrick Holford, The Optimum Nutrition Bible, (1999), p. 260. 5 Earl Mindell's Vitamin Bible, Warner Books, 1999, p. 29. 6 Michael T. Murray, Encyclopedia of Nutritional Supplements, pp. 152, 162,179,211.

Inorganic minerals can also interact negatively with needed nutrients and with digestion. Inorganic iron interferes with the absorption of vitaminE. Inorganic magnesium will neutralize stomach acid which causes digestive problems. Calcium carbonate can reduce chromium absorption. Magnesium oxide interacts with the digestion of other minerals. These negative side effects are virtually nonexistent with amino acid chelated minerals. Due to the poor absorption and utilization of inorganic minerals, people are not getting what they read on the supplement labels. If you take 1000 mg of calcium carbonate, only 40% (400 mg) of that is elemental calcium. Out of that 400 mg about 25% (100 mg) is absorbed into the bloodstream. Of that 100 mg approximately 5% is the correct size to be absorbed into your cells. The remaining 95 mg floats around your system gumming up the rest of the body causing arteriosclerosis and calcium build up in joints. There are other differences between organic and inorganic minerals. All inorganic minerals have a slight electromagnetic positive charge. When a living plant takes these positive minerals up into its internal structure, the electromagnetic circuitry of the mineral is somehow altered through the biochemical process of photosynthesis, making it negative. This negative electromagnetic energy has been called the "life energy" because it is opposite of the human electromagnetic circuitry which is positive. Since opposites attract, the negative plant minerals are drawn to the body like a magnet. The positive inorganic minerals are repelled away. Also, inorganic minerals have alkaline pH, but organic minerals have an acidic pH. Minerals are best absorbed when they are acidic. All mineral supplements should be avoided which are mineral salts or mineral compounds. They are expressed in terms such as sulfate, chloride, oxide, phosphate, or carbonate. A food source is always the best form of minerals, and choosing the right foods can supply a needed mineral. For instance, if you needed vanadium, foods that contain high amounts of it are buckwheat, soybeans, safflower oil and oats. The chart on the following page shows what foods contain the highest mineral content for some of the more common minerals.

CALCIUM Kelp. Cheddar cheese Dulse. Turnip greens. Kelp Wheat bran. Almonds. Blackstrap molasses Pumpkin seeds Pecans. Brazil nuts Whole wheat

(mg)

1,093 750 296 246
MAGNESIUM

Almonds Brewer's yeast . Dandelion greens Brazil nuts.
(mg)

234 210 187 186 231 225 220 111 3.2 3.2 3.1 2.5 23 19 14 13 1.3 0.8 0.4 14.9 11.2 7.1 1.8 1.3 1.1 66 63 24

760 490 270 258 7.5 4.5 4.2 3.2

Brewer's Yeast. Brazil nuts. Dulse. Tofu.

ZINC (mg) Rye or Oats Peanuts or Almonds Lima beans Buckwheat. CHROMIUM (mcg) Brewer's yeast 112 Wheat germ Whole wheat bread Green pepper 42 Rye bread. Apple 30 Potatoes 24 Butter. COPPER (mg) Brazil nuts 2.3 Pecans 1.4 Almonds. Buckwheat. 1.3 Walnuts Butter or Barley IRON (mg) Kelp. 100.0 Wheat bran. Brewer's yeast . 17.3 Pumpkin seeds. Blackstrap molasses . 16.1 Sunflower seeds. MANGANESE Pecans. Brazil nuts Almonds. Wheat germ Brazil nuts . Oats.
(mg)

3.5 2.8 2.5

Barley Rye Whole wheat .

SELENIUM (mcg) 111 Whole wheat bread. 103 Bran Barley. 56

Food Qualit~__
Today's diet has drifted a long way off the ideal intake and balance of nutrients. Due to factors such as depleted soil, hybrid food, refining and processing, and junk food, we no longer get an adequate supply of nutrients from daily food. The idea that there is full nutrition in a well-balanced diet today is a myth. Survey after survey has shown that even those who believe that they eat a well-balanced diet fail to get anything like the ideal intake of vitamins, minerals, essential fats and complex carbohydrates. 1 Food production today is not geared toward health and nutrition, it is geared toward profit. Refining foods makes them last, which makes them more profitable, but at the same time makes them deficient in essential nutrients. While the variety of foods has increased in modern times, the quality of foods has decreased. As a result more Americans are sicker and dying of more diseases than anytime in history. The fact that the typical "well-balanced diet" falls well short of having a complete supply of nutrients is bad enough, but the fact that most people don't even eat a well-balanced diet make matters worse. The result is a sicker and unhealthier population. Foods today have significantly fewer nutrients in them than they did just 60 years ago. Let's look at some of the main problems with food quality today. Much of the produce today is of poor quality due to hybrid crops and not being vine ripened. Hybrid crops grow faster and taller than regular crops, but there is a sacrifice for this. That sacrifice is fewer phytonutrients, vitamins, and enzymes. A similar effect occurs when food is not allowed to fully ripen. It lacks vitamins and many phytochemicals. A vine ripened tomato has about 10,000 phytochemicals, while one that has not been vine ripened has about 400. Look for color, the deeper and more vivid the color of food the more nutrients it has.

About 75 % of the foods Americans eat today have undergone some manner of processing, refining, pasteurizing or radiating. Pasteurizing destroys enzymes which the body needs to digest and utilize the food eaten. The high heat of pasteurization is intended to kill germs, but it also kills beneficial bacteria. It is really stupid to pasteurize fresh foods such as milk which does not yet have any pathogenic microbes. The pathogens develop later. Refining food to make white rice, white flour, and white sugar removes most of the vitamins, minerals, phytonutrients, and up to 90 percent of the trace minerals. Wheat flour that has been refined and bleached has been depleted of over twenty nutrients, many being over 70 percent removed, as shown in Figure 1. Similar results are found in white rice which has been polished. Whole wheat bread is much higher in almost every vitamin and mineral, and especially trace minerals. Most breads, rolls, buns and cereals, and all snack and junk foods (donuts, twinkies, cakes, pastries) are made with bleached and refined flour. Some of these white flour products sayan the label that they are "enriched" or "fortified" with vitamins and minerals. This means they added some artificial vitamins and inorganic minerals which have little or no benefit.

Food quality is directly related to the quality of the soil, and since the 1930s, agricultural reports have shown that our soils do not contain enough minerals. Most soils are being depleted of minerals due to over farming, and not giving the land a rest as God prescribed (Lev. 25:4). The unfortunate remedy for this has been the use of inorganic fertilizers, which are usually a mixture of nitrogen, phosphorous and potassium. There is overwhelming evidence to show that while this chemical combination produces a higher yield per acre, the plants grown on those soils are weak and subject to attack by a variety of pests. The plants then have to be controlled with potentially harmful insecticides. The use of chemical fertilizers containing only three chemicars cannot supply the broad range of minerals, vitamins and phytonutrients we need. Natural composting and fertilizers supply dozens of minerals and organic compounds, and produce much more nourishing foods than plants grown in soils treated with chemical fertilizers. Scientific tests show that organic fruits and vegetables contain three times or more minerals and trace elements than inorganic produce, as shown in Figure 2.2
Figure 2. Nutrients in Organic and Inorganic Foods

Ash
Snap Beans 10.45 Organic Inorganic 4.04 Cabbage Organic ·10.38 Inorganic 6.12 Lettuce Organic Inorganic 24.48 7.01

P
0.36 0.22 0.38 0.18 0.43 0.22 0.35 0.16 0.52 0.27

Ca 40.5 15.5 60.0 17.5 71.0 16.0 23.0 4.5 96.0 47.5

Mg 60.0 14.8 43.6 13.6 49.3 13.1 59.2 4.5 203.9 46.9

K 99.7 29.1 148.3 33.7 176.5 53.7 148.3 58.8 237.0 84.6

Na 8.6 0.0 20.4 0.8 12.2 0.0 6.5 0.0 69.5 0.8

80
73 10 42 7 37 6 36 3 88 12

Mn 60 2 13 2 169 1 68 1 117 1

Fe
227 10 94 20 516 9 1938 1 1584 19

Cu 69.0 3.0 48.0 0.4 60.0 3.0 53.0 0.0 32.0 0.3

Tomatoes Organic 14.2 Inorganic 6.07 Spinach Organic 28.56 Inorganic 12.38

The following are some items that we should watch for or avoid in regards to food quality: • Sodium Nitrite - An additive put into packaged meats. When combined with the stomach's chemicals it produces potent carcinogens known as "nitrosamines." If eaten, take vitamin Cas it can assist the body in flushing out these toxins. Meats that need to be sliced usually do not contain this additive. Check the labels. • Roasted Nuts - Roasting nuts, peanuts, etc., destroys the enzymes in the nuts, and it also damages the unsaturated oils. Always buy nuts and sunflower seeds that are not roasted. • Coffee - Coffee is not a food. It is not even a good source of moisture. It is a diuretic in that it causes the excretion of liquid from the body. Decaffeinated coffee is worse, since methylene chloride, which is used to remove the caffeine, introduces the same carbon-to-chloride bond into the body that is characteristic of so many toxic insecticides. • Genetically Engineered Foods Also called GMOs (Genetically Modified Organisms). They are created by taking a gene from an organism and inserting them into the DNA of some food crop. The added gene may be from a plant, a bacterium, virus, or even an insect or animal. One of the objectives is to get a plant resistant to herbicides. There is no testing required to assure these modified plants are safe. Genes are arranged in an orderly sequence of commands that is important for normal functioning. The artificial insertion of foreign genes into another species disrupts this sequence. Such a process has long been known to have many harmful and fatal effects including cancer of the host organism. This is another reason to eat organic produce. • Fluoridated Water - Fluoride was a waste product of the aluminum industry before it was put into drinking water supplies. It is known to cause cancer as it damages in the cells, brings about degenerative diseases, brittle bones, and dulls the mind. It is so toxic that it used in some insecticides and rat poisons. This is why you see the poison warnings on toothpastes. Fluoride does not fight cavities but rather causes pitting and mottling of the tooth enamel. Can only be removed by a process that desalinates.

The Value of Real Seasalt
Salt is one of the most common commodities consumed in the human diet. The average person consumes about 16 pounds of salt a year. The health problems and warnings about salt are frequently heard every year. But not all salt is the same. None of the salt on the grocery shelves or put into foods is natural seasalt. It is seasalt that has been bleached, baked, refined, and chemically altered. Natural seasalt, when it is derived from solar dried seawater, is dull grey-white in color. It contains 82 minerals and trace elements many of which are essential to a healthy diet. The most important of these minerals in seasalt include: Magnesium Sulphur Phosphorus Copper Potassium Iron Manganese Zinc Iodine Chromium Boron

Salt companies learned a long time ago that these minerals were valuable. So they developed methods of processing salt and separating out all these elements and minerals. After this process, the remaining solution of seawater is dried in kilns at temperatures in excess of 400 degrees, which produces a big pile of sodium chloride. Unfortunately, these high temperatures chemically alter the sodium chloride. Then chemicals are added like Silico Aluminate, Potassium Iodide, Tri-calcium Phosphate, Magnesium Carbonate, Sodium Bicarbonate, Yellow Prussiate of soda, Ferrocyanide, and Alumino-calcium silicate. These are added to further bleach out minerals, act as conditioners, and to prevent caking so the salt will flow free even on humid days. The extracted minerals are a great source of profit for the multinational refining companies, and are thus sold to various industries. Most of the remaining sodium chloride that is

chemically bleached and refined is also sold to the chemical industry, the rest is sold to the public as "salt." Since the sodium chloride has a salt taste similar to the real seasalt, it is only a matter of marketing to convince the public that the refined garbage salt is as good as or the same as the natural seasalt. If you mix table salt and real seasalt each in a glass of water, after several hours the table salt will have settled to the bottom of the glass. But the seasalt will remain suspended in the water. The anti-caking agents prevent the table salt from mixing with water or absorbing water while in the box. This also prevents the refined salt from being absorbed and assimilated in the human body. The chemicals added are not nutrients your body can use but are in fact toxic. It is for these reasons that refined table salt causes a host of health problems such as high blood pressure, congestive heart failure, and kidney problems. It is interesting to note that the solution that forms the plasma of our blood, the lymphatic circulatory system, and the extracellular fluid that bathes every living cell, each have a mineral composition and salinity similar to seawater. Each of these solutions require frequent mineral replenishment, which is best done by taking small amounts of seasalt in our food. All of the medical research and scientific studies condemning salt were conducted examining only refined white salt. The studies and research rightly reveal that table salt is biologically damaging and generally unhealthy.

Refined Salt is toxic

The trace elements and nutritive minerals in seasalt fulfill a vital role in enhancing life and maintaining optimum health. Clean, unrefined, natural seasalt, used in the proper manner, has reversed many "chronic illnesses" and restored wholeness in just a few days. Because of its complex beneficial minerals and bio-electrical power, it offers countless health benefits: it balances alkalinity/acidity levels, enables good digestion, and relieves allergies and skin diseases. Natural seasalt provides renewed energy, and at the same time gives higher resistance to infections and bacterial diseases.

Pig & Pork Facts
The pig or swine is a very popular food item with most Christians. Yet Christians are unaware that the God they profess to believe in had condemned the eating of swine's flesh. The condemnation was based on some very sound biological principles. Here are some facts on pork that prove it to be a very unhealthy food to eat: • A pig is a real garbage gut. It will eat anything including urine, excrement, dirt, decaying animal flesh, maggots, or decaying vegetables. They will even eat the cancerous growths off other pigs or animals. • The meat and fat of a pig absorbs toxins like a sponge. Their meat can be 30 times more toxic than beef or venison. • When eating beef or venison, it takes 8 to 9 hours to digest the meat so what little toxins are in the meat are slowlyput into our system and can be filtered by the liver. But when pork is eaten, it takes only 4 hours to digest the meat. We thus get a much higher level of toxins within a shorter time. • Unlike other mammals, a pig does not sweat or perspire. Perspiration is a means by which toxins are removed from the body. Since a pig does not sweat, the toxins remain within its body and in the meat. • Pigs and swine are so poisonous that you can hardly kill them with strychnine or other poisons. • Farmers will often pen up pigs within a rattlesnake nest because the pigs will eat the snakes, and if bitten they will not be harmed by the venom. • When a pig is butchered, worms and insects take to its flesh sooner and faster than to other animal's flesh. In a few days the swine flesh is full of worms. • Swine and pigs have over a dozen parasites within them, such as tapeworms, flukes, worms, and trichinae. There is

no safe temperature at which pork can be cooked to ensure that all these parasites, their cysts, and eggs will be killed. • Pig meat has twice as much fat as beef. A 3-oz T -bone steak contains 8.5 grams of fat; a 3-oz pork chop contains 18 grams of fat. A 3-oz beef rib has 11.1 oz of fat; a 3-oz pork sparerib has 23.2 grams of fat. • Cows have a complex digestive system, having four stomachs. It thus takes over 24 hours to digest their vegetarian diet causing its food to be purified of toxins. In contrast, the swine's one stomach takes only about 4 hours to digest its foul diet, turning its toxic food into flesh. • The swine carries about 30 diseases which can be easily passed to humans. This is why God commanded that we are not even to touch their carcase (Lev. 11:8). • The trichinae worm of the swine is microscopically small, and once ingested can lodge itself in our intestines, muscles, spinal cord or the brain. This results in the disease trichinosis. The symptoms are sometimes lacking, but when present they are mistaken for other diseases, such as typhoid, arthritis, rheumatism, gastritis, MS, meningitis, gall bladder trouble, or acute alcoholism. • The pig is so poisonous and filthy, that nature had to prepare him a sewer line or canal running down each leg with an outlet in the bottom of the foot. Out of this hole oozes pus and filth his body cannot pass into its system fast enough. Some of this pus gets into the meat of the pig. There are other reasons grounded in biological facts that could be listed to show why pigs and swine should not be eaten. But a true Christian should only need one reason why not to eat this type of food - because God prohibited it. And the swine, because it divides the hoof, yet does not chew the cud, it is unclean unto you: you shall not eat of their flesh, nor touch their dead carcase. - Lev. 11: 7-8; Deut. 14:8 Those who say Christ abolished the law condemning pork are motivated by their stomach not Scripture. The problems with pork are biological, and Christ never changed the laws of biology.

SUGAR

More than a hundred substances that qualify as sweet can be called sugars. The ones we come in contact with most often are fructose, a natural sugar found in fruit and honey; glucose, the body's blood sugar and the simplest form of sugar; dextrose, made from cornstarch and chemically identical to glucose; lactose, milk sugar; maltose, the sugar present in malt and formed from a starch by the action of yeast; and sucrose, the sugar that is obtained from sugar cane or beets. Sugar is a type of carbohydrate. There are two basic types of carbohydrates, simple carbohydrates such as sucrose, honey, lactose, fruit, or malt, and complex carbohydrates, as in whole grains, vegetables, starches, and fibre. The human body is designed to run on carbohydrates. While we can use protein and fat for energy, the easiest and most efficient fuel are carbohydrates. Plants make carbohydrates by trapping the sun's energy in a complex of carbon, hydrogen and oxygen. When we eat plants, the to do. It digests these foods energy. Further, all the digesting and metabolizing are present in those plants. body does exactly what it is designed and gradually releases their potential nutrients that the body needs for carbohydrates (simple and complex)

The white, crystalline sugar which is found in all grocery stores, is the result of a cane or beet sugar which has undergone a refining process. As a result of this process, most of the nutrients are removed. About 95% of the chromium, 88% of the zinc, 100% of the magnesium, 94% of the phosphorous and cobalt, 92% of the copper, and 89% of the manganese are removed. The refining process also causes 100% of the vitamins to be

removed, and all of the enzymes. Without vitamins, minerals and enzymes our metabolism becomes inefficient, contributing to poor energy, poor health, and poor weight control. If you were to take a sample of your blood, and then eat a teaspoon of refined sugar, wait 8 minutes and sample your blood again you would find that the mineral content has greatly increased. Your body expected that there would be minerals in the sugar but there were none. So the body released its store of minerals in an attempt to metabolize the sugar consumed. This results in a deficiency of minerals in the body. Refined sugars enter the bloodstream very rapidly, causing and contributing to health problems. According to Dr. Appleton, author of Lick the Sugar Habit (1996), there is documented scientific evidence that refined sugar can cause these problems:
• Refined sugar suppresses the immune system. • Sugar can lead to degenerative diseases such as arthritis, osteoporosis, cardiovascular disease, cataracts, and atherosclerosis. • Ingesting sugar increases the rate at which we excrete calcium.

• Sugar causes drowsiness and decreased activity in children, and causes concentration difficulties and crankiness in children. • Sugar can lead to cancer of the breast, rectum, colon, and gall bladder. • Sugar can lead to the formation ovaries, prostrate,

of gallstones and kidney stones.

• Sugar can speed the aging process, causing wrinkles and grey hair, and cause free radical formation in the bloodstream. • Sugar can decrease growth hormone (HGH) and cause hormonal imbalance. • Sugar can cause appendicitis, myopia, and constipation.

• Sugar lowers the enzymes' ability to function. • Sugar can cause headaches, including migraines.

• Sugar can increase cholesterol. • Sugar can cause candidiasis, allergies, and asthma.

If any other substance were known to cause this many problems it would be classed as a poison or toxic substance.

These health problems for the most part are not associated with the use of natural sugars-raw cane sugar, honey, fructose, maple syrup. Natural sugars contain all the vitamins, minerals and enzymes the body needs to safely utilize the sugar. Due to these facts, refined sugar is, in fact, more of a pharmaceutical drug than it is a nurturing food. Refined sugar is 99.6 percent pure calories-no nutrients, vitamins, minerals, or proteins, just simple carbohydrates. It is essentially just a chemical the body does not utilize well. Sugar is addicting. The more you get, the more you want! The average person eats about 12 pounds of sugar each month, nearly 4 'l2 cups per week. Refined sugar is found in a majority of foods today, even in meats, ketchup and salt. As a result we are consuming ten times more sugar today than was consumed 60 years ago when the sugar was unrefined. Is it any wonder why we have so many health problems today? Instead of white sugar, use fructose, honey, molasses, or Stevia for recipes that call for sugar. Brown sugar is not a good substitute as it is merely white sugar coated with molasses syrup. Light molasses is about 90% sugar while Blackstrap molasses is about 50% sugar and has a wide variety of the raw nutrients remaining, and is thus a preferable product. Raw evaporated cane juice products called Sucanat and Rapadura are the only unrefined sugar available to the average consumer. In 1976 the sugar industry discovered it was cheaper to make sugar from corn than from beets or cane. Since then, high fructose· corn syrup has replaced refined sucrose in many soft drinks, baked goods and processed foods. High fructose corn syrup is somewhat of a processed sugar, and is not much better than refined sucrose. Sugars cannot be avoided and should not as long as they are natural sugars in moderation. Glucose is critical for life, as it is a major fuel for all of the body's cells and the only source of energy for the brain and red blood cells. Except for fiber, both simple and complex carbohydrates are the main source of blood glucose. Those who proclaim a "no sugar" diet are a little unrealistic and a bit of an alarmist. As with fat, cholesterol, and minerals, there are good sugars and bad sugars.

Dealing With Cancer
Cancer has become the dreaded disease of the 20th century, as it is the second greatest cause of death. Previous to this century, cancer was a minor problem, but now millions in the Western world die every year from cancer. However, cancer can be dealt with. Cancer is very preventable and fairly easy to treat once we know what causes it. The causes of most cancers are exposure to or ingestion of cancer-causing agents, coupled with immune insufficiency. The weak immune system is a nutritional deficiency problem, and ingesting or being exposed to cancer-causing agents is a toxicity problem. The common sense treatment of cancer is to first eliminate the cancer-causing agents, such as smoking, high-fat diet, excessive sun exposure, pesticide exposure, chlorinated water, drugs, etc. Secondly, one needs to build up the strength of the immune system which can fight cancer. Cancer is essentially defective or abnormal cells that continue to multiply. Such cells normally die off when formed. In the rare case that they do not then white blood cells from the immune system kill them. This occurs every day in the body. If certain toxins or carcinogens increase in the body, then the chances of defective cells are increased. If the immune system is malnourished, this again increases the chances for cancer. Other than carcinogenic substances, a main cause of defective cells is free radical damage. A free radical is an oxygen atom that has lost an electron and is unstable. In the attempt to become stable it steals an electron from other atoms, such as those in the cell membrane or even the DNA. This causes the cell to become defective and leads to cancer. Free radicals are produced by the normal metabolic process. They thus always exist in our bodies. Substances which can protect us from free radical damage are called antioxidants. An antioxidant keeps a free radical from forming, or it neutralizes it by supplying it with an electron thus turning it into a harmless oxygen atom. The following is a list of foods, nutrients and supplements which are antioxidants:

Figure 1. Natural Antioxidants
1. Vitamin C & E 2. Beta-carotene 3. Zinc & Selenium 4. Lipoic Acid (amino acid) 5. Glutathione (protein) 6. Pycnogenol 7. Grape Seed Extract 8. Garlic & Tomatoes 9. Co-Enzyme Q1 0 10. Melatonin (hormone)

Diet is clearly a most important factor in regards to preventing and treating cancer. Here we should adhere to the Hippocratic principle, "Let your medicine be your food and your food your medicine." Plants contain a wide array of complex phytochemicals which have medicinal qualities man cannot duplicate. There are many common foods which contain phytochemicals that help fight cancers, as shown in Figure 2. These foods should be taken every day for preventive measure against cancer, as well as during cancer treatment. The role of nutrition in cancer has been confirmed by new scientific observation which shows that in cancer patients the blood is lacking in organic minerals. Many substances have now been discovered which fight or eliminate cancer. They do this either by building up the immune system or by directly destroying cancer cells. A main aspect of the immune system for fighting cancer is the NK (Natural Killer) Cancer-Fighting Foods Food Brazil nuts Tomatoes Spinach Cabbage & Broccoli Garlic Apples Soybeans Carrots Hot red peppers Green Tea Sunflower seeds Active Ingredient Zinc, Selenium Lycopene Glutathione Sulforaphane, Indole-3-carbinol Allicin Elagic acid, Fiber Genistein Beta-carotene, Fiber Capsaicin, Vitamin C Catechin Selenium, Vitamin E, Calcium

cells, which identify and destroy defective or abnormal cells, i.e., cancer. The following are some cancer-fighting substances: Aloe Vera Extract - A strong aid in healing and fighting infection, and has NK cell activity. IP-6 - Inositol hexaphosphate. Has the ability to inhibit cancer. Olive Leaf Extract - Has NK cell activity plus strong antibiotic and antiviral activity. Cat's claw - Enhances immunity and has anti-tumor properties. DMG - Dimethylglycine. And also Liquid Stabilized Oxygen. Both enhance oxygen utilization. An oxygen rich environment will inhibit the spread of cancer cells and cause them to die. Chaparral - Contains the powerful antioxidant NDGA which has known anti-carcinogenic properties. Echinacea - Enhances NK activity and boosts the immune system. Glyconutrients - A complex of naturally occurring plant polysaccharides. Increases NK activity 50% and boost immunity. Pancreatin - A pancreatic enzyme that can enhance metabolism. Vitamins - Especially vitamins A, C, E, and beta-carotene. MGN-3 - An extract from rice bran and three types of mushrooms which increases the function of the NK cells by 300 percent or more. Tests with patients with leukemia, and cancer of the cervix, breast and prostrate, resulted in complete remission in seven months. Used to treat cancer in Japan. Bloodroot - Botanical extract that has anti-cancer properties. Colostrum - Has high levels of immunoglobulins (antibodies) to strengthen the immune system. Also has cytokines (containing the powerful cancer-fighting interleukins), and lymphokines. Maitake - Contains a substance that prevents carcinogenic activity and inhibits the growth of cancerous tumors. To this we could also include enzyme therapy, ozone therapy, metabolic therapy, etc. Many people are turning to holistic or alternative means of treating cancer due to the ineffectiveness of conventional treatments. The drugs used by the medical establishment to treat cancer cause cancer, so does chemotherapy and radiation, and their use results in only a 5% success rate against cancer. Holistic treatments are often 70-90% effective.

ASPIRIN
Aspirin is the most popular drug that is consumed today. Americans alone swallow over 19 billion aspirin tablets each year, which comes to over 15 tons each day. Yearly sales for all types of aspirin are well over $2 billion. Aspirins are used for pain-relief, to reduce fever and inflamation, but like all drugs, there is a risk of side effects and interactions. These side effects include ulcers, anemia, gastrointestinal bleeding, lethargy, hyperpnea, dehydration, sweating, hyperthermia, and restlessness. Taber's Medical Dictionary refers to these symptoms as signs of "aspirin poisoning," which "may be present with moderate doses." Under the topic of "poison" Taber's also states the following: Aspirin is not usually thought of as a poison, but overdoses of this drug kill more children accidently each year than any of the traditional poisons. 1 Other pain reducers like acetaminophen (Tylenol) and ibuprofen (Advil) are not good substitutes for aspirin. Current research indicates that these drugs are also associated with gastrointestinal upset, headaches, and dizziness. 2 Twenty tablets of acetaminophen can kill you, and just one can overexert your liver. Like all drugs, aspirin also acts to deplete the body of essential nutrients. Since aspirin is a gastro-intestinal irritant, it increases the permeability of the stomach wall. This in turn upsets the absorption of nutrients. Aspirin will antagonize vitamin K action in the body, deplete the body of calcium, potassium and especially robs the body of vitamin C. Even a small amount [of aspirin] can triple the excretion rate of Vitamin C from the body. It can also lead to a deficiency of folic acid and Vitamin B, which could cause anemia as well as digestive disturbances. 3
1 Taber's Ccyclopedic Medical Dictionary, 18th edition, 1997 2 Senior Counselor (Special 1991 edition). 3 Earl Mindell, Vitamin Bible, Warner Books, 1999, p. 326.

Researcher Dr. Edith Stanley found that aspirin blocked an area of the immune system needed for the healing process. Aspirin kept the infection-fighting leukocytes from traveling to the infected tissue. By suppressing the body's natural response to infection, aspirin may "relieve" the symptoms caused by the leukocytes battling the invading virus, but the reproduction of the virus is left unchecked. Thus the virus is free to spread within the body, prolonging and complicating the illness.4 Another researcher, Dr. N.M.H. Graham from Johns Hopkins School of Hygiene and Public Health, found that in a study of patients with viral infections, there was a suppression of the immune system in those given aspirin.5 Researchers have found that aspirin and other pain medications can cause irreversible damage to the kidneys and lead to kidney failure. It doesn't take very much. Just three 350-mg aspirins a day can seriously impair the vital cleansing function of the kidneys.6 For centuries the herb white willow was used as a natural pain relief treatment. The drug companies simply took the active ingredient in white willow, its salicylic acid, removed an ingredient and called it "aspirin." This was done so they could patent it and make a lot of profit from it. So if you need pain relief try using white willow, since it has none of the negative side-effects of aspirin. Other useful herbs for pain are blue violet, catnip, chamomile, gotu kola, rosemary and valerian.
4 Edith Stanley, et al. "Increased Virus Shedding with Aspirin Treatment of Rhinovirus Infection." Journal of American Medical Association, 231, No. 12, March 24, 1975, pp. 1248-1251. 5 N.M.H. Graham. "Adverse Effects of Aspirin, Acetaminophen and Ibuprofen on Immune Functions." Journal of Infectious Disease, 162, 1990, pp. 1277-1282. 6 Richard S. Muther, Donald M. Potter, and William Bennett. "AspirinInduced Depression of Glomerular Filtration Rate in Normal Humans: Role of Sodium Balance. " Annals of Internal Medicine, 94, 1981, pp. 317-321.

Antibiotics
The production of man-made antibiotics has gained wide spread usage in the past 50 years. The U.S. National Institute of Health estimates that by the year 2000, a total of 50,000 tons of antibiotics will be used every year throughout the world. There are perhaps hundreds of different antibiotics, some of the common ones being Neomycin, Tetracycline, Amoxil, Ceclor, Keflex, and Augmentin. There is no doubt that antibiotics have helped in the treatment of certain bacterial infections, and have saved lives, but it is also true that they have caused more problems than benefits. This is partly due to their overuse because we live in a society which demands "quick fixes" for our maladies. Also, doctors commonly over prescribe antibiotics rather than allow the body to heal itself as a matter of profit. The data and facts of the results from the use of man-made antibiotics are now well known. These are some of the problems associated with the use of these antibiotics: • Common side effects from antibiotics include rashes, fever, bronchial tube spasms, blood vessel inflamation, kidney and ear problems, upset stomach, vomiting, fatigue, and insomnia.1 • Antibiotics inhibit the ability of various types of white blood cells to neutralize or ingest a microorganism, cell, particle or other disease matter. The use of antibiotics thus weakens the immune system since the white blood cells cannot produce their natural antibiotic function. • Antibiotics - such as tetracycline- can be toxic which may poison the internal organs. This can lead to infection of the bladder, and is a relatively common cause of hepatitis or inflamation of liver. • Antibiotics are largely ineffective, and often aggravate the illness they are suppose to treat.
1 The Signet/Mosby Medical Encyclopedia (New York: The C.V. Mosby Company, 1987).

• Many microorganisms which antibiotics are used against can develop a resistance to the antibiotic, thus becoming so strong that they cannot be destroyed by stronger antibiotics or a strong immune system. The drug-resistant strains thus make you more susceptible to illness. Ironically, our own medical system is creating new breeds of killer bacteria. • The use of antibiotics can cause invasive overgrowth of yeast, resulting in Candida-related syndrome~ • Allergic reactions are common. With Penicillin alone 1000s of deaths occur world-wide from anaphylactic shock. • Antibiotics cause nutritional deficiencies. They deplete the body's supply of vitamin B complex, vitamins C, D, K, Biotin, Folic Acid, and Niacin. Minerals depleted by antibiotics are calcium, iron, magnesium, potassium, and zinc.3 • Antibiotics can't distinguish between good and bad bacteria, and thus destroy beneficial bacteria which perform useful functions, such as acidophilus, needed to prevent infection. • Antibiotics pave the way for harmful bacteria to multiply, increasing the risk of infection which, by stressing the immune system, leads to nutrient deficiency~ It is believed by many health experts that antibiotics are weakening the gene pool due to these problems. It is irresponsible of the medical establishment to tell of only the benefits, and not the negative ramifications of antibiotics. It is also irresponsible not to inform people of natural alternatives. Natural antibiotics and infection fighters include: Garlic, Vitamin A & C, Selenium, Grapefruit seed extract, Oil of Oregano, Olive leaf extract, and Green tea. Natural substances that boost or stimulate the immune system include: Bovine Colostrum, Coenzyme 010, Ambrotose, Essential fatty acids, Astragalus, Glutathione, Echinacea, Cat's claw and Aloe vera.
2 Harold E. Buttram, "Overuse of Antibiotics and the Need for Alternatives." Townsend Letterfor Doctors, November 1991, pp. 867-869. 3 Lieberman & Bruning, The Real Vitamin & Mineral Book, New York: Avery Pub., 1997, pp. 26-27; Mindell, Earl Mindell's Vitamin Bible, Warner Books, N.Y., 1999, pp. 327-330. 4 Patrick Holford, Optimum Nutrition Bible, Crossing Press, 1999, p. 26.

I

ASPARTAME: A SWEET POISON

I

Aspartame is an artificial sweetener found in a great number of consumer food products. Aspartame is marketed under such names as NutraSweet, Equal, and Spoonful. Aspartame is used as a sugar substitute, having no calories but being 200 times sweeter than sugar. It is found in the following products:

Instant breakfasts Breath mints Cereals Sugar-free gum Cocoa mixes

Juice beverages Multivitamins Soft drinks Instant teas & coffees Wine coolers

Aspartame consists of three components: synthetic forms of two amino acids, phenylalanine and aspartic acid, and methanol or wood alcohol. Although it has been claimed that the amino acids in Aspartame are metabolized in the same way that their natural counterparts found in foods are metabolized, research suggests otherwise. Consumption of Aspartame in sodas, for instance, causes a flooding of the amino acids in the bloodstream. This rise can be the cause of many health problems. Phenylalanine and aspartic acid are actually toxic when unaccompanied by other amino acids and proteins. Methanol (wood alcohol), the third ingredient in Aspartame, is known to be poisonous even when consumed in relatively small arilOunts. Disorders caused by toxic levels of methanol include blindness, brain swelling, and inflamation of the pancreas and heart muscle. Aspartame is chemically unstable, and so when temperatures exceed 86 degrees F (as in the human body), the methanol in Aspartame converts to formaldehyde, and then to formic acid, which in turn causes metabolic acidosis. Formic acid is the poison found in the sting of fire ants. Formaldehyde is a deadly embalming fluid, a Class A carcinogen (cancer causing agent). Methanol toxicity mimics multiple sclerosis, thus Aspartame users were being diagnosed with having multiple sclerosis. But the multiple sclerosis is not a death sentence, where methanol

toxicity is. In the May 1992 issue of the official U.S. Air Force Magazine, Flying Safety, it stated this about Aspartame: "In pregnancy the effects of Aspartame can be passed directly to the fetus, even in very small doses. People have suffered Aspartame related disorders with doses as small as that carried in a single stick of chewing gum. This could mean a pilot who drinks diet sodas is more susceptible to flicker vertigo or to flicker-induced epileptic activity. It also means that all pilots are potential victims of sudden memory loss, dizziness during instrument flight, and gradual loss of vision." Some pilots who consume a lot of diet soda have experienced grand mal seizures in the cockpits of commercial airline flights and have lost their medical certification to fly. The FDA has received more than 10,000 consumer complaints on "NutraSweet Poisoning," that is 80% of all complaints about food additives. Still the FDA remains comatose and has done nothing to alert the public, who assume that since Aspartame is so highly advertised it must be as safe as mother's milk. If you are consuming Aspartame and have headaches, depression, slurred speech, loss of memory, fibromyalgia, shooting pains, numbness in your legs, loss of equilibrium, vertigo, anxiety attacks, chronic fatigue, vision loss, insomnia, dizziness, spasms, joint pain, eye floaters, seizures or heart palpitations you may have Aspartame disease! If you want to avoid these health problems, then get off this poisonous drug now! Fetal tissue cannot tolerate methanol or phenylalanine! Dr. James Bowen calls NutraSweet "instant birth control." So fertility clinics are overwhelmed by sorrowful women sipping diet sodas. Dr. Louis Elsas, Emory University Professor of Pediatrics and Genetics, testified before Congress in 1987 stating: "Aspartame is a well-known neurotoxin and teratogen (causes birth defects)." This includes mental retardation. Aspartame makes you crave carbohydrates, due to serotonin depletion, so you gain weight. It also slows down the digestive process, causing weight gain. Since NutraSweet hit the market obesity is epidemic. So if you want to be fat, drink Diet Coke! NutraSweet is sold by Monsanto Chemical Co. It is found in thousands of foods and on every restaurant table for the same reasons tobacco is everywhere: Greed, Addiction and Profit.

DETOXIFICATION
Detoxification is the process of clearing toxins from the body or neutralizing or transforming them, and clearing excess mucus and congestion. Many of these toxins come from our diet, drug use, the air we breathe, or environmental exposure. Functionally, poor digestion, colon sluggishness and dysfunction, reduced liver function, and poor elimination through the kidneys, respiratory tract, and skin all add to increased toxicity. Toxicity, or the presence of toxins in the body, causes a lack of energy, more frequent occurrence of sickness, increase of degenerative diseases and cancer, and a shorter life span. Every person has some toxicity problems, especially in our time of chemicals, industrial waste, pollution, food additives, etc. Detoxification involves dietary and lifestyle changes that reduce the intake of toxins and improve their natural elimination.

Detoxification Systems
Our body handles toxins by either neutralizing, transforming, or eliminating them. These are the areas in which detoxification is needed: Respiratory- lungs, bronchial tubes, throat, sinuses, & nose Gastrointestinal- liver, gallbladder, colon, and intestines Urinary- kidneys, bladder, and urethra Skin and Dermal-sweat and sebaceous glands and tears Lymphatic-lymph channels and lymph nodes.

Symptoms
Detoxification results in certain physical and mental symptoms. They appear when you alter your lifestyle and start something new, such as a change in diet, environment, start to exercise, or discontinuing a toxic habit, such as eating chocolate, drinking coffee, or stop smoking. Some of the common symptoms associated with detoxification are: • • • • • Headaches Cough Skin rashes Fever Flu symptoms • • • • • Stomachache Diarrhea and gas Clogged sinus Feeling rundown or irritable Constipation

These symptoms may be of short duration and slight irritation, or they could last longer and cause you considerable discomfort. Because these symptoms are the same as those that show up in certain illnesses, changing your diet or lifestyle can result in misunderstanding: If I am doing something that is suppose to be good for me, why do I have these symptoms? Why do I feel worse, and not better? Understanding this apparent contradiction is perhaps the first, and the most important, hurdle you must get over when making a dietary or lifestyle change. Detoxification is the body adjusting to something new. Nearly everyone has experienced this basic adjustment concept. If you engage in some rigorous activity you have not done in a long time, the next day you might feel bad-tired with sore muscles. If you continue with this activity, the bad symptoms would disappear since the body has now adjusted to this new activity. Likewise when a person stops smoking they feel bad because their body is detoxifying. If they start smoking again the detoxification stops and they feel better, even though they are doing something harmful. When some people take an herb or natural supplement they sometimes experience a detoxification symptom. They assume it is an adverse reaction from the herb or supplement, when in fact the herb is causing some form of detoxification to occur in the body. The problem is not the herb, it is a toxic body. Detoxifying Therapies There are many different types of detoxification procedures and therapies that have been proven to be effective and safe. These are some of the more popular methods: Fasting- This is the most ancient, effective and natural means of detoxification. Hippocrates (400 B.C.) once stated that for improved health one should fast for a day instead of taking medicine. Start with a one day fast, then a two day fast the next month. Use two 8 oz glasses of juice per day. Chelation-A chelation substance is one that attaches onto a toxin in the body and then removes it. Some oral chelating agents include Alfalfa (liquid or tablets), Apple pectin, rutin, calcium and magnesium, and amino acid complex. Activated Charcoal - Absorbs toxins, drugs, and heavy metals throughout the body. Colon Cleansing-Retained debris in the colon leads to the absorption of toxins. The best way to rid the colon of these debris and toxins is to fast and use an herbal enema. Also increase the amount of fiber, and take acidophilus and Aloe vera juice.

Change in diet-The reason many people have toxicity problems is due to bad diet. They can do much to detoxify themselves by stop eating foods that are more potentially toxic, such as drugs, allergenic foods, organ meats (liver), margarine and hydrogenated oils, saturated fats, fried foods, refined flours, and pork. Foods that help keep toxins out of the body are fruits, greens, roots, herbs, and water. Cleansing Herbs Many herbs can support or even create detoxification. In fact, this is generally regarded as the strength of herbal medicine. These are some herbs that help in detoxifying: Garlic-blood cleanser, lowers blood fats, natural antibiotic. Red clover blossoms-blood cleanser, good during a convalescence and healing. Echinacea-Iymph cleanser, improves lymphocyte and phagocyte actions. Dandelion root-liver, gallbladder, and blood cleanser, diuretic, filters toxins, a tonic. Chaparral-strong blood cleanser, can help in cancer therapy. Lotus root-helps clear mucus and chemicals from the lungs. Cayenne pepper-blood purifier, increases fluid elimination and sweat. Ginger root-stimulates circulation and sweating. Keeps the lymph system moving so it can remove wastes. Milk Thistle seeds-used for a "liver flush" to remove excess fatty acids and other toxins from the liver. Licorice root-a great detoxifier, biochemical balancer, and a mild laxative; helps gallbladder detoxification. Yellow dock root - skin, blood, and liver cleanser. Burdock root-skin and blood cleanser, diuretic and diaphoretic, improves liver function, antibacterial and antifungal properties. Sarsaparilla root-blood and lymph cleanser, contains saponins which reduce microbes and toxins. Prickly ash bark-good for nerves and joints, anti-infectious. Bloodroot-strong purifier of blood and liver. Oregon grape root-skin and colon cleanser, blood purifier, liver stimulant. Parsley leaf-diuretic, flushes kidneys. Goldenseal root-blood, liver, kidney, and skin cleanser, stimulates detoxification.

THE LEADING CAUSE OF DEATH
Every year we hear statistics about some situation or problem that is causing deaths in America. It is also urged that something must be done to eliminate this situation which is causing deaths. The problem or situation might be seatbelts, contaminated meat, cocaine, rattlesnake bites, gang wars, unsafe toys, guns, alcohol, hazardous conditions in the work place, lightning, cigarettes, drunk drivers, drownings, and other such things. But the really big killer remains virtually unseen and undetected by the public. The biggest cause of death comes from a source that most people would least suspect. What is the number one cause of death in America? It is our own medical establishment! By "medical establishment" is meant the FDA, the AMA, the doctors, hospitals, and pharmaceutical industry, and the diabolical force that is behind these things. Let's look at the facts which prove this to be true. In 1998, medical journals and studies revealed that adverse drug reactions in U.S. hospitals were responsible for more than 100,000 deaths.! It was estimated that 2,216,000 hospital patients experienced a serious adverse drug reaction and 106,000 deaths were caused by drugs. But the researchers estimated that the number of deaths maybe as high as 137,000 a year due to drugs.2 This is not talking about cocaine or heroine, but rather FDA approved, doctor prescribed drugs! In 1999, an independent medical report showed that, "as many as 98,000 Americans die unnecessarily every year as a result of mistakes made by physicians, pharmacists, and other health care professionals."3 It is no doubt true that many fatal medical errors are covered up or not reported to avoid
1 The Journal of American Medical Association, April 14, 1998. 2 Minneapolis Star Tribune, April 15, 1998, page A3. 3 Minneapolis Star Tribune, November 30, 1999, page A13.

lawsuits or loss of jobs. It thus is a reasonable estimate to say that 115,000 deaths are due to medical mistakes and errors. Many other nations have also reported high death rates due to prescription drugs and medical errors. In America adverse reaction to drugs along with medical errors accounts for over a quarter of a million deaths a year, making the medical establishment the third leading cause of death. The table below shows the top fifteen causes of death in America.4

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

Heart Disease Cancer Stroke Drug Reactions Medical Errors Lung Disease Accidents (all types) Pneumonia, Flu Diabetes Suicide Kidney Disease Alzheimer's Disease Blood Diseases AIDS Atherosclerosis

745,200 563,100 159,682 137,000 115,000 96,077 94,523 83,312 62,484 30,535 29,955 24,245 23,875 16,340 16,050

While the medical establishment is directly responsible for over 250,000 deaths, we need to also look at its role as contributing to the cause of deaths of other people. This is
4 Source: National Vital Statistic Reports, from the Center for Disease Control and Prevention, Vol. 47, Number 19, June 30, 1999. The American Cancer Society, Statistic Report, 1999.

realized by its use of treatments that are largely ineffective, while prohibiting or not using alternative treatments which are proven to be very effective and nonfatal to the patient. The treatment of cancer is a good example of this cause of unnecessary deaths. Many proven cancer treatments and cures have been developed in the past 70 years which are banned by the FDA or are not used by doctors. With the advancement in cancer knowledge and treatment, it is safe to say that 75 percent of the deaths caused by cancer could be prevented. This would mean that some 420,000 deaths due to cancer could be avoided, and those deaths are due to an inept or corrupt medical establishment. There also many natural treatments for heart disease which the medical establishment blocks or refuses to use. Even something as simple as cayenne pepper has improved the circulation in patients with heart problems, saving the lives of many who would otherwise have died. One researcher writes: Much is known about the causes of cardiovascular disease and how to prevent it... However, few if any general practitioners are applying what is already known to prevent and reverse heart disease? We could easily prevent 60 percent of the deaths due to cardiovascular problems. This would account for another 445,000 deaths that are due to the medical establishment's refusal to use effective treatment, or outlawing them. As we go down the list of health problems and add up all the deaths that can be attributed to the medical establishment due to inept treatments, we come up with about 1,250,000 deaths. To this figure we can also add 1.3 million deaths a year due to abortions in the medical clinics, for a total 2.5 million deaths a year. This makes the medical establishment the number one killer in the country. Yet their acts go unchecked and largely unnoticed and thus are essentially given a licence to kill. Now if some herb or natural supplement was known to have caused the death of a few people, the medical establishment
5 Patrick Holford, The Optimum Nutrition Bible, Crossing Press, 1999, p.

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and media would make such a big deal out of it until the herb or supplement was eliminated. Despite the dangers inherent in medical drugs, surgery, and ineffective treatments, doctors advise people to not stop taking their medications, and claim that natural treatments are only a "theory." In light of all the foregoing information, it is hardly surprising that during a 29-day physician's strike in Israel, the national death rate dropped 50% according to the Jerusalem Burial Society's statistics. In Columbia after a 52day doctor's strike in Bogota the National Catholic Reporter pointed out that the death rate in Bogota went down by 35%. In Saskatchewan a doctor's strike resulted in a 25% drop in the death rate. An identical phenomenon was reported when physicians went on strike in California and Great Britain. When people who have chronic diseases are left alone, their immune system catches up with their ailment and in many cases corrects the problem and cures the disease. But if doctors intervene before this is allowed to happen, they poison the person with drugs which weakens the immune system and kills the patient. Doctors often do not know what all is in the drugs they use. They simply take the word of the drug and pharmaceutical companies that their drugs are safe. They know their noxious drugs and conventional treatments cause deaths, but they don't really care because it makes them a lot of money. And so this evil process goes on, as Scripture states: "The love of money is the root of all evil" (1 Tim. 6:10). Instead of focusing on the real killer in this country, politicians and the media focus on trivial matters like seatbelts or guns. This is just a red herring to distract the public and to keep people from looking at the deadly medical establishment. There were about 13,500 persons murdered with firearms in 1998, most of which would have been murdered even if guns didn't exist. Compare this to the 2.5 million people killed by modern medicine every year, which would have lived if the medical establishment didn't exist.

Nine out of ten people who are alive today will die of some disease. Why? This is not what God had intended for us, and it is not the way it was eighty years ago. People are suffering and dying from disease because they don't know fundamental facts about health. Facts such as: • What is the real cause of nearly all disease. • Why certain fats, cholesterol good for your health. and salt are

• Why the medical establishment is the number one cause of death in America today. • Why 99% of the vitamin and mineral supplements do little good and in some cases do harm. • Why aspirin is a drug and sugar a poison. • The food laws God prescribed for our health. • Why cancer can be safely treated. • The dangers associated with vaccinations, antibiotics and prescription drugs. Most doctors will not tell you about these things because they donot know, or are part ofthe problem. When it comes to health, ignorance is not bliss, it is suffering and death.