I Do Not Eat Dead Animals!

The Benefits
. Less end-of-life disability
. Prevention of some cancers
. Reduced LDL, i.e., bad cholesterol
. Plenty of soluble fiber for bowel regularity
. Enhanced sexual potency in males and females
. Stomach-pleasing reduction of hard-to-metabolize fat
. Easily assimilated nitrous oxide, key to arterial self-repair
. Protein thats much more beneficial than protein from animals
You are what you eat, drink and think.
What you eat, drink and think can cause illness.

Points to Ponder
"Researches found that as the amount of animal foods increased in
the diet, even in relatively small increments, so did the emergence
of cancers that are common in the West." Joel Fuhrman, M.D.
"One fourth of what you eat keeps you alive.
The other three-fourths keeps your doctor alive."

"Cutting through all the rhetoric, in most cases

the truth is, if you eat dead animals, it is because
you want to eat dead animals, period." Hari Singh

20 Reasons I Do Not Eat Dead Animals

. Eating processed meat increases the risk of death from heart disease by 72 percent.
. Animal products contain bad cholesterol, which can lead to heart disease, America's leading killer, whereas
a vegan diet is cholesterol-free!
. Men who eat 2.5 eggs or more a week have an 81 percent greater chance of developing lethal prostate
cancer than those who eat fewer than .5 eggs a week.
. People who regularly eat processed or red meat are up to 50 percent more likely to develop colon cancer,
the second most common cancer worldwide, than individuals who avoid these foods altogether.
. Vegans have 34 percent fewer incidences of female-specific cancers, like breast, cervical and ovarian
cancer.
. Dairy consumption can trigger acne.
. Contrary to The Dairy Council's mantra: Cow's milk does not "do a body good." In fact, it can leech calcium
from your bones.
. About 60 percent of adults can't digest milk... and humans are the only animals to drink another animal's
milk and to drink milk as adults!
. Kale contains more calcium per calorie than milk -- 90 grams per serving -- and is better absorbed. See kale
salad!
. Vegans have lower rates of obesity and weigh 5 to 20 pounds less than meat eaters.
. One in three American children is overweight or obese. A vegan diet, high in fiber, low in fat, cholesterol
free, and rich with vitamins and minerals, is an excellent choice for healthy children.

. A vegan diet has been shown to help treat Type 2 diabetes for many diagnosed with the disease.
. Our daily protein requirement can easily be met with high protein legumes, nuts, seeds, grains and even
leafy vegetables. Consider that many of top vegan athletes, among them tennis champion Serena Williams, the
world's strongest man Patrik Baboumian, MMA fighter Mac Danzig, triathlete Brendan Brazier, and NFL
fullback Tony Fiametta are clearly getting all the protein they need!
. A study led by Dean Ornish, M.D., showed telomeres, DNA-protein complexes that are markers of
health and longevity, were elongated among men who adopted a low-fat, plant-based diet.
. Omega-3 fatty acids like fish oil are good for you, but are plentiful in plant sources such as hemp seeds,
flax seeds, and seaweeds.
. Worried about B-12 in a vegan diet? Adding fortified foods like breakfast cereals, non-dairy milk, and
nutritional yeast make it easy to get the recommended daily intake. Most multivitamins also contain ample B12.
. Vegans have lower incidences of anxiety and depression than meat eaters.
. There is a strong correlation between Alzheimer's disease and the consumption of meat and dairy.
. Antibiotics used on factory farmed animals are creating life threatening "superbugs. "About 80 percent of
U.S. antibiotics are used to keep farmed animals alive in crowded filthy conditions. Bacteria are evolving to
resist these antibiotics, leading to new antibiotic-resistant infections. The Centers for Disease Control (CDC)
estimates that 2 million people get sick and at least 23,000 die as a result. (See 400,000 Medical Error Deaths
Per Year.)
. Pig poop! The USDA is piloting a program at pig slaughterhouses that speeds up kill lines by 20 percent
while halving the number of inspectors. The result? Whole chunks of feces made it to the end of the processing
line before being caught by inspectors.
The USDA, Big Ag, powerful lobbies like The Dairy Council and their friends in Congress have duped the
American public for decades. Milk does not "do a body good," nor should beef be "what's for dinner." The
consumption of animal products is making people sick and fat, causing cataclysmic environmental problems,
and subjecting 150 billion individual beings (animals) every single year to terror, torture, and suffering. See
Compassionate Cuisine. See Meat Consumption: A Major Public Health Issue.

It has been well documented that vegetarians are healthier than people who eat meat. In some cases,
vegan vegetarians have better health than lacto-ovo vegetarians. Although many vegetarians also exercise and
avoid smoking, evidence indicates that their good health is largely due to diet. One study of 30,000 people in
California compared vegetarians and meat eaters who, aside from their dietary differences, had very similar
lifestyles and health practices. The vegetarians were less likely to be obese, or to have high blood pressure,
diabetes, rheumatoid arthritis, or colon cancer. They were also less likely to die from heart disease. In fact, the
vegetarians were healthier even than people who ate meat only occasionally. Even when vegetarians were
fatter than meat eaters, they had lower cholesterol levels. 40 days. See Finally, The Truth About Cancer.
For every action there is an equal and opposite reaction.
There are consequences for everything we consume.
Everything that you eat, drink and think really matters.
The best answer to excessive levels of uric acid,
the condition known as gout, and similar arthriticlike diseases, is to stop the eating of dead animals.
Eat a flesh-free diet for 40 days and see what happens.
Due to the power and corrupting influence of Big Pharma, the teaching
of nutritional science and the use of vitamin and herbal supplements is
not taught to any significant extent in our medical schools. The obvious
reason is that teaching this science reduces the use of prescription drugs.
Currently, 70% of Amercia's beef is treated with ammonia, i.e., pink slime.
Words For Today

Albert Einstein
"Nothing will benefit human health and increase
the chances for survival of life on Earth as much as
the evolution to a vegetarian diet." -- Albert Einstein
"No matter how good the diet is, we tend to exceed the self
cleaning capacity of our bodies. Uric acid, (a byproduct
of meat consumption), calcium crystals, and many other
wastes and poisons get stored in tissues and joints. They
make us stiff and may cause many diseases. In Kundalini
Yoga, muscle stretching along with internal massage bring
waste back into circulation so that the lungs, intestines,
kidneys and skin are able to remove it." --Yogi Bhajan

"In each and every environment, good

health and sustained wellness is dependent
on the rapid removal of waste. In terms of your
personal health, you need to void solid waste two to
three times a day, or once between each meal, without
straining, in order to sustain health and wellness. Toxins
are rendered harmless if removed from the body quickly.
Health and wellness is defined as those human conditions
wherein the rapid removal of waste is the norm." -- Hari Singh

FleshLess

FleshFull

Think About It!

Processed Meats Can Cause Cancer

By Charlie Neibergall, AP
A new report estimates that half the meat and poultry sold in the supermarket may be tainted with the staph
germ.
Researchers found more than half of supermarket meat contained Staphylococcus aureus, a bacteria that can
make people sick.
That estimate is based on 136 samples of beef, chicken, pork and turkey purchased from grocery stores in
Chicago, Los Angeles, Washington, D.C., Flagstaff, AZ and Fort Lauderdale.
Researchers found more than half contained Staphylococcus aureus, a bacteria that can make people sick.
Worse, half of those contaminated samples had a form of the bacteria resistant to at least three kinds of
antibiotics.
Proper cooking should kill the germs. But the report suggests that consumers should be careful to wash their
hands and take other steps not to spread bacteria during food preparation.
The nonprofit Translational Genomics Research Institute in Arizona did the work.

In a press release by U.S. health officials, poultry has become the leading source of food-born illness in
America.

And according to a recent report by the United Nations, "Livestock's contribution to environmental problems is
on a massive scale...the impact is so significant that it needs to be addressed with urgency."
Cows emit a staggering 18% of the world's greenhouse gases. There are more cattle in China than Chinese.
Each of these 1.5 billion cattle has 4 stomachs resulting in a total of 6 billion stomachs. These produce massive
quantities, 100 gallons a day of methane gas, which is far more potent as a greenhouse gas than carbon dioxide.
Check out these staggering numbers.*
18 % increase in death from heart disease from only 1 serving of red meat per day including hamburger,
pork, roast beef, and lamb.
10% increase in death from cancer from the same.
21% increase in death from heart disease from processed meat like hot dogs, bologna, and sausage.
16% increase in death from cancer from the same.
*Research results from Harvard School of Public Health, which involved 120,000 people.
The Original Fast Foods

What is a Vegetarian?
A vegetarian is a person who refuses to eat dead animals.
PROS AND CONS
Vegetarians do not eat meat, poultry, or fish (people who include small amounts of these foods in their diets
sometimes call themselves semi-vegetarians.) Vegetarians build their diets around a wide variety of plant foods,
including grains (such as rice, barley, and oats), grain-based foods (such as bread, pasta, and cereals), legumes,
vegetables, fruits, nuts and seeds. Soy foods such as tofu, soy milk, and soy-based meat substitutes may play an
important role in many vegetarian diets. In addition, cheese and milk made from rice, almonds, and soybeans
are prominent in some vegetarian diets. Lacto-ovo vegetarians consume dairy foods and eggs. Vegans are
vegetarians who do not eat any animal products, including dairy products, eggs, and honey. See Recipes. See
Corporations are putting consumers at risk.
WHY DO PEOPLE CHOOSE A MEATLESS DIET?
Watch this video From Farm To Fridge.
Viewer discretion is advised.

People choose a vegetarian diet for a variety of reasons. (Meet celebrities who do not eat dead animals, here.)
Many choose it to improve their health or to decrease the risk of chronic diseases, such as heart disease,
diabetes, or cancer. See Finally, The Truth About Cancer.
Others go vegetarian due to concerns about world hunger and the environment, because large-scale
production of animal foods uses land that could otherwise be used to grow plant-based foods, and is a major
cause of deforestation and soil erosion worldwide.
Still others are concerned about the presence of antibiotics, hormones, pesticide residues, or disease-causing
agents (as with mad cow disease) that may be present in meat.
Some vegetarians object to inhumane practices of modern-day animal farming, so their reasons for being
vegetarian are largely ethical.
Some vegetarians believe that humans are not physiologically suited to meat eating; humans have more in
common with herbivorous animals than with carnivorous animals in terms of the structure and function of our
teeth and our digestive tract.
Finally, some people choose vegetarianism in an attempt to live more simply and economically, and in closer
harmony with the way most of the worlds population eats.

What do advocates say?

"If you suffer from gout and-or arthritis, eliminate flesh foods
from your diet for 40 days and see what happens." -- Hari Singh

Bread, cereal, rice, pasta group, 6-11 servings daily.

Vegetable group, 3-5 servings daily.
Fruit group, 2-4 servings daily.
Dry beans, nuts, seeds, eggs, and meat substitutes group, 2-3 servings daily.
Milk, yogurt, and cheese group, 2-3 servings daily.
Fat, oils, and sweets, sparingly.

Cows emit 18% of the world's greenhouse gases.

Vegetarians have lower blood pressure even when they eat the same amount of salt as meat eaters and exercise
less. Researchers have known since the beginning of the 1900s that feeding meat to vegetarians causes their
blood pressure to rise.
Many studies show that vegetarians have less colon cancer than meat eaters. The composition of bacterial flora
in the colon differs between vegetarians and people who eat meat in ways that could possibly affect cancer risk.
(BTW: Have you ever met a vegetarian alcoholic? Let us know here.)

CHANGE YOUR BODY'S CHEMISTRY!

Eliminate many toxic byproducts.
Flesh is a highly acid food.
About my pH balance.
Many factors in a vegetarian diet contribute to the better health of vegetarians. These factors include:
Vegetarians consume two to three times as much fiber as do meat-eaters. This helps to reduce cholesterol and
blood glucose levels, and protect against colon cancer.
Vegetarians consume more antioxidants, which are found in a wide variety of plant foods. Antioxidants
protect cells from oxygen-induced damage and reduce the risk for heart disease, arthritis, cancer, and other
diseases.
Vegetarians consume more phytochemicals than do meat eaters, special compounds found in plants. Many
phytochemicals have a wide range of protective effects in the human body. They help to detoxify carcinogens,
stimulate the immune system, regulate cell growth (which helps to fight cancer), and reduce some of the
harmful effects of excessive exposure to hormones.
Vegetarians eat more isoflavones than do meat eaters. These compounds, found mostly in soy foods, are
another type of phytochemical. Research shows that isoflavones may reduce the risk for prostate cancer and

may improve bone health. See Finally, The Truth About Cancer.
Vegetarians consume much less saturated fat and cholesterol than do meat eaters. This helps to explain why
they have significantly lower levels of blood cholesterol. One study showed that blood cholesterol levels were
14% lower in lacto-ovo vegetarians and 35% lower in vegans compared to meat-eaters. Lower intakes of
saturated fat reduce the risk for heart disease and possibly for diabetes and cancer.
Vegetarians do not consume heme iron, a type of iron found in meat that appears to increase the risk of heart
disease and cancer.
Vegetarians do not eat red meat, which has been linked to increased cancer risk in many studies. Red meat
consumption stimulates the production of mutation-causing compounds in the colon and is linked to increased
damage to DNA.
Note: We know of no vegetarians that are alcoholics.

A typical meat-eater's physique with undigested meat

and all of the resultant toxins held in the intestines.

How do Vegetarians get sufficient protein?

Beans and grains combined equal a complete protein

These foods are known as incomplete proteins, including BEANS, whole GRAINS, NUTS, SEEDS, PEAS, and
CORN. Just combine two or more incomplete proteins and you've got a complete protein. Enjoy them together
in one meal or the combination can be consumed over the same day, such as black bean soup for lunch and
brown rice with dinner.

Here are some other food combinations that work well:

Beans with whole grains: hummus (contains chickpeas and tahini, which is made from sesame seeds) and
pita bread, red beans and rice, chickpea and quinoa veggie burgers on a whole-wheat bun, split pea soup with
whole-grain bread, lentil barley soup, black beans and polenta, and tortillas with refried beans.
Nuts or seeds with whole grains: sunflower seed butter on crackers, almond butter on toast, peanut noodles.
Beans with seeds or nuts: hummus, salad topped with sunflower seeds and chickpeas.
What do critics say?

Some folks just can't 'live' without eating dead flesh.

Critics of vegetarianism claim that people who choose this diet will have to balance incomplete proteins to
synthesize complete protein in the body. Proteins that come from fruits, vegetables, legumes, and grain products
are only incomplete in the sense that they do not provide all nine essential amino acids (protein building
blocks) at a single meal; thus, according to critics, a vegetarian (and especially a vegan) must be careful to
consume appropriate quantities of complementary proteins each day to ensure that he or she is getting enough
dietary protein.
Contrary to this popular belief, inadequate protein intake is rarely a concern for vegetarians. Better
understanding of protein nutrition shows that, for adults, it is not necessary to consume special combinations of
foods to meet requirements for the right balance of amino acids. Many plant foods, such as grains and legumes,
provide protein. Soy foods and dairy products are particularly rich in high-quality protein. Protein needs are
easily met when vegetarians consume a variety of plant foods and eat enough food to meet calorie needs.
Critics also point out that there is no way to get vitamin B12 via food except through animal products. Tempeh
and other fermented soy products do not contain consistent enough quantities of B12 to meet the bodys
requirements. Vegetarians must therefore eat B12-fortified foods or take vitamin supplements on a daily basis to
prevent a deficiency.
Some critics fault vegetarian, and particularly vegan, diets for not providing sufficient calcium. In truth, most
people, not just vegetarians, eat less than optimal amounts of calcium. Dairy products are a good source of
dietary calcium, but they are not the only source. Green leafy vegetables and tofu are also good sources, and are
usually eaten in large quantities by vegetarians. Vegans - who eat no animal products - are the most likely to
suffer from calcium deficiency. Many Americans - vegetarians and meat eaters alike - could benefit from taking
a calcium supplement.

Sea food is dead flesh, too.

Vegetarians eat less iron than non-vegetarians, and the iron they eat is somewhat less absorbable. As a result,
vegetarians are more likely to have reduced iron stores.
However, iron deficiency is not usually caused by a lack of iron in the diet alone; an underlying cause - such as
iron loss in menstrual blood - often exists. Although iron is found in a variety of different foods, its availability
to the body (bio availability) varies significantly. This is determined by whether it is found in the form of heme
and non-heme iron. Heme iron is found only in meat, fish, and poultry. It is absorbed much more readily than
non-heme iron found primarily in fruits, vegetables, dried beans, nuts, and grain products, such as bread and
iron-fortified breakfast cereals. Including a source of vitamin C at each meal improves absorption of vegetariansource iron.
Strict vegans may become iodine deficient if they do not consume enough iodine, readily available in iodized
salt.
Very few foods are good sources of vitamin D, which is why milk is fortified with it. Vegetarians who do not
consume milk should be sure to get 20 to 30 minutes of sun exposure every day since this promotes the
synthesis of vitamin D in the body. People who live in cloudy, smoggy, or northern areas, and people who do
not leave their residences, need foods fortified with vitamin D. These fortified foods include breakfast cereals
and some brands of soy milk and rice milk. Since people with dark skin make vitamin D less efficiently, they
may also need supplemental sources of vitamin D or increased sun exposure. See What About Gout? See Ways
To Perfect Health. See From Farm To Fridge, discretion advised.

'Meat' the Culprit

This huge billboard appearing near the Indianapolis Motor Speedway warns NASCAR Sprint Cup fans that
chowing down on hot dogs could seriously damage their health. The billboard is sponsored by the Cancer
Project of the nonprofit Physicians Committee for Responsible Medicine. Tell the FDA here. See Finally, The
Truth About Cancer. See more here.

The Hot Dog Headache

A hot dog headache sounds funny, but the nitrites (preservatives) used in hot dogs and other processed meats
can bring on headache pain. These nitrous compounds are actually used as experimental models for migraine.
Experts used to think these culprits were headache triggers because they widened blood vessels and let more
blood into the head. More blood in the head, they thought, meant more pressure and pain. But it appears blood
vessels dont change during migraine. The latest explanation for hot dog headache is that the brain stem
becomes more active when these compounds are present, and that somehow this leads to migraine symptoms
like headache pain. Another reason for not eating dead animals.

Why And How To Eat Fruit

By Dr. Oz

FRUIT IS A MOST IMPORTANT FOOD

We all think eating fruit means just buying fruit, cutting it up and popping it into our mouths. It's not that easy.
It's important to know how and when to eat fruit.
What's the correct way to eat fruit? Fruit should be eaten on an empty stomach. It means not eating fruit after a
meal.
Eating fruit like that plays a major role in detoxifying your system, supplying you with a great deal of energy
for weight loss and other life activities.
Let's say you eat two slices of bread, then a slice of fruit. The slice of fruit is ready to go straight through the
stomach into the intestines, but it's prevented from doing so.
In the meantime, the whole meal rots and ferments, and turns to acid. The minute the fruit comes into contact

with the food in the stomach, and digestive juices, the entire mass of food begins to spoil.
Eat your fruit on an empty stomach, or before your meal! You've heard people complain: Every time I eat
watermelon I burp, when I eat durian my stomach bloats, when I eat a banana I feel like running to the toilet,
etc. This will not happen if you eat the fruit on an empty stomach. Fruit mixes with the putrefying other food
and produces gas. Hence, you bloat!
There's no such thing as some fruits, like orange and lemon are acidic, because all fruit becomes alkaline in our
body, according to Dr. Herbert Shelton who did research on this matter. If you have mastered the correct way of
eating fruit, you have the Secret of Beauty, Longevity, Health, Energy, Happiness and normal weight.
When you need to drink fruit juice drink only fresh fruit juice, NOT the concentrated juice from the cans. Don't
drink juice that has been heated. Don't eat cooked fruit; you don't get the nutrients at all. You get only the taste.
Cooking destroys all of the vitamins.
EATING A WHOLE FRUIT is better than drinking the juice. If you should drink the juice, drink it mouthful
by mouthful slowly, because you must let it mix with your saliva before swallowing it. You can go on a 3-day
fruit-fast to cleanse your body. Eat fruit and drink fruit juice for just 3 days, and you will be surprised when
your friends say how radiant you look!
KIWI Tiny but mighty, and a good source of potassium, magnesium, vitamin E and fiber. Its vitamin C content
is twice that of an orange!
AN APPLE a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants
and flavonoids which enhances the activity of vitamin C, thereby helping to lower the risk of colon cancer, heart
attack and stroke.
STRAWBERRY Protective Fruit. Strawberries have the highest total antioxidant power among major fruits
and protect the body from cancer-causing, blood vessel-clogging free radicals.
EATING 2 - 4 ORANGES a day may help keep colds away, lower cholesterol, prevent and dissolve kidney
stones, and reduce the risk of colon cancer.
WATERMELON Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of
glutathione, which helps boost our immune system. Also a key source of lycopene, the cancer-fighting oxidant.
Also found in watermelon: Vitamin C and Potassium.
GUAVA & PAPAYA Top awards for vitamin C. They are the clear winners for their high vitamin C content.
Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene, good for your eyes.
DRINKING COLD WATER after a meal could lead to Cancer!
Can you believe this? For those who like to drink cold water... this applies to you. It's nice to have a cold drink
after a meal, however, the cold water will solidify the oily stuff that you've just consumed, which slows
digestion. Once this 'sludge' reacts with the acid, it will break down and be absorbed by the intestine faster than
the solid food. It will line the intestine. Very soon, this will turn into fats, which could lead to cancer. It is best
to drink hot soup or warm water after a meal. -- See How To Identify A Stroke. See New Aspirin For Heart
Attack. See Finally, The Truth About Cancer.

*Consultation with a health care professional should occur before applying adjustments or treatments to
the body, consuming medications or nutritional supplements and before dieting, fasting or exercising. None of
these activities are herein presented as substitutes for competent medical treatment.

Red Meat: The Real Story

By Lynn Yoffee | Medically reviewed by Lindsey Marcellin, MD, MPH

Red meat can be part of a healthy diet, but eating too much especially fatty cuts and processed
products raises your health risks.
If you eat a lot of fatty and processed red meat, you may be setting the stage for a variety of medical conditions,
including obesity, heart disease, even cancer. Here's the 411 on what to avoid and what to eat in moderation.
Red Meat: The Health Risks
Fatty red meat is high in saturated fats, which tend to raise the "bad" cholesterol in the blood, otherwise known
as low-density lipoprotein (LDL) cholesterol. Elevated levels of LDL cholesterol increase your risk for
coronary heart disease.
Fatty cuts of beef, ground beef (especially if less than 85 percent lean), lamb, pork, sausage, hot dogs, and
bacon are all culprits. Deli meats, too, can contain high levels of fat. In addition to being linked to an increased
risk of heart disease, eating large amounts of fatty red meat increases your overall calorie intake, possibly
leading to excess weight and obesity.
Red Meat: Cancer Research
A recent study from the National Cancer Institute (NCI) found that if your diet includes a lot of red meat and
processed meat (like salami, bacon, or deli meats), rather than non-processed white meat (skinless chicken and
turkey), you may have a shortened life span because of the link to heart disease and cancer. The study
specifically noted that people who ate the most red meat increased their risk of death by more than 30 percent
compared to those who ate the least. This included death from heart disease and cancer.
Another study highlighted the link between a high consumption of red and processed meat and colon cancer.
High consumption of beef, lamb, or pork was described as 3 or more ounces a day for men and 2 or more
ounces for women; high consumption of hot dogs, bacon, ham, sausage, or cold cuts was considered to be 1
ounce eaten five to six days a week for men, and two to three days a week for women. In this study, people who
ate the most processed meat had a 50-percent greater risk of colon cancer and a 20-percent greater risk of rectal
cancer as compared to those who ate the least.
Red Meat: Choosing Lean Meat
Protein, found in meat, is an important part of a healthy diet, along with carbohydrates and the right kinds of fat.
The body uses protein as its building blocks for your muscles, bones, cartilage, blood, and skin. As long as it's
not your only source of protein, lean meat is the better way to enjoy red meat. Look for cuts that have no visible
fat (these often include the word "loin") or with less marbling; opt for ground beef that's at least 90 percent lean.
In addition to lean meat cuts, other smart protein sources include:

Fatty fish, such as salmon, trout, and herring. These are high in a type of polyunsaturated fatty acids
(one of the good fats) called omega-3 fatty acids. Eating these fish may reduce your risk of death from
heart disease.
Seeds and nuts, like walnuts and flax. These are particularly good sources of essential fatty acids.
Others, such as sunflower seeds, hazelnuts, and almonds, are also good sources of vitamin E. They are
all, however, very calorie-dense, so limit your portions.

Red Meat: A Better Way to Cook

To further reduce the amount of fat in cooked lean meat, opt to broil, bake, roast, or simmer, rather than fry.
Then, drain and discard any fat released during cooking. Be aware that the NCI recommends avoiding
overcooking meats, especially blackening or charring meats, because of evidence that there may be increased
risk of some cancers from eating meat prepared this way.
Red Meat: Going Vegetarian
Some people who want to improve their nutritional intake adopt a vegetarian diet numerous studies have shown
that vegetarians have a lower risk of heart disease, obesity, high blood pressure, diabetes, and some cancers.
Most vegetarian diets include little, if any, animal products. However, many plant proteins can provide enough
nutrients for a healthy diet. But the sources of protein must be varied to include all the necessary nutrients. One
of the biggest risks of eating a strict vegetarian diet is developing an iron deficiency. Iron is typically found in
red meat and eggs, but those can be properly substituted with beans, spinach, iron-enriched products, dried
fruits, and brewer's yeast.
Whether you choose to follow a vegetarian diet or simply make wiser lean-meat choices, you're sure to improve
your overall health, lower your weight, and reduce your risk for various diseases.

Foodborne Illnesses
On this page:

What are foodborne illnesses?

What causes foodborne illnesses?
Who gets foodborne illnesses?
What are the symptoms of foodborne illnesses?
What are the complications of foodborne illnesses?
When should people with foodborne illnesses see a health care provider?
How are foodborne illnesses diagnosed?
How are foodborne illnesses treated?
Eating, Diet, and Nutrition
How are foodborne illnesses prevented?
Travelers Diarrhea
Points to Remember
Hope through Research
For More Information
Acknowledgments

What are foodborne illnesses?

Foodborne illnesses are infections or irritations of the gastrointestinal (GI) tract caused by food or beverages
that contain harmful bacteria, parasites, viruses, or chemicals. The GI tract is a series of hollow organs joined in
a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses include vomiting,
diarrhea, abdominal pain, fever, and chills.
Most foodborne illnesses are acute, meaning they happen suddenly and last a short time, and most people
recover on their own without treatment. Rarely, foodborne illnesses may lead to more serious complications.
Each year, an estimated 48 million people in the United States experience a foodborne illness. Foodborne
illnesses cause about 3,000 deaths in the United States annually.1
1

Scallan E, Griffin PM, Angulo FJ, Tauxe RV, Hoekstra RM. Foodborne illness acquired in the United States
unspecified agents. Emerging Infectious Diseases. 2011;17(1):1622.

What causes foodborne illnesses?

The majority of foodborne illnesses are caused by harmful bacteria and viruses.2 Some parasites and chemicals
also cause foodborne illnesses.
Bacteria
Bacteria are tiny organisms that can cause infections of the GI tract. Not all bacteria are harmful to humans.
Some harmful bacteria may already be present in foods when they are purchased. Raw foods including meat,
poultry, fish and shellfish, eggs, unpasteurized milk and dairy products, and fresh produce often contain bacteria
that cause foodborne illnesses. Bacteria can contaminate foodmaking it harmful to eatat any time during
growth, harvesting or slaughter, processing, storage, and shipping.
Foods may also be contaminated with bacteria during food preparation in a restaurant or home kitchen. If food
preparers do not thoroughly wash their hands, kitchen utensils, cutting boards, and other kitchen surfaces that

come into contact with raw foods, cross-contaminationthe spread of bacteria from contaminated food to
uncontaminated foodmay occur.
If hot food is not kept hot enough or cold food is not kept cold enough, bacteria may multiply. Bacteria multiply
quickly when the temperature of food is between 40 and 140 degrees. Cold food should be kept below 40
degrees and hot food should be kept above 140 degrees. Bacteria multiply more slowly when food is
refrigerated, and freezing food can further slow or even stop the spread of bacteria. However, bacteria in
refrigerated or frozen foods become active again when food is brought to room temperature. Thoroughly
cooking food kills bacteria.
Many types of bacteria cause foodborne illnesses. Examples include

Salmonella, a bacterium found in many foods, including raw and undercooked meat, poultry, dairy products, and
seafood. Salmonella may also be present on egg shells and inside eggs.
Campylobacter jejuni (C. jejuni), found in raw or undercooked chicken and unpasteurized milk.
Shigella, a bacterium spread from person to person. These bacteria are present in the stools of people who are
infected. If people who are infected do not wash their hands thoroughly after using the bathroom, they can
contaminate food that they handle or prepare. Water contaminated with infected stools can also contaminate
produce in the field.
Escherichia coli (E. coli), which includes several different strains, only a few of which cause illness in humans. E.
coli O157:H7 is the strain that causes the most severe illness. Common sources of E. coli include raw or
undercooked hamburger, unpasteurized fruit juices and milk, and fresh produce.
Listeria monocytogenes (L. monocytogenes), which has been found in raw and undercooked meats,
unpasteurized milk, soft cheeses, and ready-to-eat deli meats and hot dogs.
Vibrio, a bacterium that may contaminate fish or shellfish.
Clostridium botulinum (C. botulinum), a bacterium that may contaminate improperly canned foods and smoked
and salted fish.

Viruses
Viruses are tiny capsules, much smaller than bacteria, that contain genetic material. Viruses cause infections
that can lead to sickness. People can pass viruses to each other. Viruses are present in the stool or vomit of
people who are infected. People who are infected with a virus may contaminate food and drinks, especially if
they do not wash their hands thoroughly after using the bathroom.
Common sources of foodborne viruses include

food prepared by a person infected with a virus

shellfish from contaminated water
produce irrigated with contaminated water

Common foodborne viruses include

norovirus, which causes inflammation of the stomach and intestines

hepatitis A, which causes inflammation of the liver

Parasites
Parasites are tiny organisms that live inside another organism. In developed countries such as the United States,
parasitic infections are relatively rare.

Cryptosporidium parvum and Giardia intestinalis are parasites that are spread through water contaminated with
the stools of people or animals who are infected. Foods that come into contact with contaminated water during
growth or preparation can become contaminated with these parasites. Food preparers who are infected with
these parasites can also contaminate foods if they do not thoroughly wash their hands after using the bathroom
and before handling food.
Trichinella spiralis is a type of roundworm parasite. People may be infected with this parasite by consuming
raw or undercooked pork or wild game.
Chemicals
Harmful chemicals that cause illness may contaminate foods such as

fish or shellfish, which may feed on algae that produce toxins, leading to high concentrations of toxins in their
bodies. Some types of fish, including tuna and mahi mahi, may be contaminated with bacteria that produce
toxins if the fish are not properly refrigerated before they are cooked or served.
certain types of wild mushrooms.
unwashed fruits and vegetables that contain high concentrations of pesticides.

Centers for Disease Control and Prevention. Surveillance for foodborne disease outbreaksUnited States,
2007. Morbidity and Mortality Weekly Report. 2010;59(31):973979.
Who gets foodborne illnesses?

Anyone can get a foodborne illness. However, some people are more likely to develop foodborne illnesses than
others, including

infants and children

pregnant women and their fetuses
older adults
people with weak immune systems

These groups also have a greater risk of developing severe symptoms or complications of foodborne illnesses.
What are the symptoms of foodborne illnesses?

Symptoms of foodborne illnesses depend on the cause. Common symptoms of many foodborne illnesses
include

vomiting
diarrhea or bloody diarrhea
abdominal pain
fever
chills

Symptoms can range from mild to serious and can last from a few hours to several days.
C. botulinum and some chemicals affect the nervous system, causing symptoms such as

headache
tingling or numbness of the skin
blurred vision

weakness
dizziness
paralysis

What are the complications of foodborne illnesses?

Foodborne illnesses may lead to dehydration, hemolytic uremic syndrome (HUS), and other complications.
Acute foodborne illnesses may also lead to chronicor long lastinghealth problems.
Dehydration
When someone does not drink enough fluids to replace those that are lost through vomiting and diarrhea,
dehydration can result. When dehydrated, the body lacks enough fluid and electrolytesminerals in salts,
including sodium, potassium, and chlorideto function properly. Infants, children, older adults, and people
with weak immune systems have the greatest risk of becoming dehydrated.
Signs of dehydration are

excessive thirst
infrequent urination
dark-colored urine
lethargy, dizziness, or faintness

Signs of dehydration in infants and young children are

dry mouth and tongue

lack of tears when crying
no wet diapers for 3 hours or more
high fever
unusually cranky or drowsy behavior
sunken eyes, cheeks, or soft spot in the skull

Also, when people are dehydrated, their skin does not flatten back to normal right away after being gently
pinched and released.
Severe dehydration may require intravenous fluids and hospitalization. Untreated severe dehydration can cause
serious health problems such as organ damage, shock, or comaa sleeplike state in which a person is not
conscious.
HUS
Hemolytic uremic syndrome is a rare disease that mostly affects children younger than 10 years of age. HUS
develops when E. coli bacteria lodged in the digestive tract make toxins that enter the bloodstream. The toxins
start to destroy red blood cells, which help the blood to clot, and the lining of the blood vessels.
In the United States, E. coli O157:H7 infection is the most common cause of HUS, but infection with other
strains of E. coli, other bacteria, and viruses may also cause HUS. A recent study found that about 6 percent of
people with E. coli O157:H7 infections developed HUS. Children younger than age 5 have the highest risk, but
females and people age 60 and older also have increased risk.3
Symptoms of E. coli O157:H7 infection include diarrhea, which may be bloody, and abdominal pain, often
accompanied by nausea, vomiting, and fever. Up to a week after E. coli symptoms appear, symptoms of HUS

may develop, including irritability, paleness, and decreased urination. HUS may lead to acute renal failure,
which is a sudden and temporary loss of kidney function. HUS may also affect other organs and the central
nervous system. Most people who develop HUS recover with treatment. Research shows that in the United
States between 2000 and 2006, fewer than 5 percent of people who developed HUS died of the disorder. Older
adults had the highest mortality rateabout one-third of people age 60 and older who developed HUS died.3
Studies have shown that some children who recover from HUS develop chronic complications, including
kidney problems, high blood pressure, and diabetes.
Other Complications
Some foodborne illnesses lead to other serious complications. For example, C. botulinum and certain chemicals
in fish and seafood can paralyze the muscles that control breathing. L. monocytogenes can cause spontaneous
abortion or stillbirth in pregnant women.
Research suggests that acute foodborne illnesses may lead to chronic disorders, including

reactive arthritis, a type of joint inflammation that usually affects the knees, ankles, or feet. Some people
develop this disorder following foodborne illnesses caused by certain bacteria, including C. jejuni and
Salmonella. Reactive arthritis usually lasts fewer than 6 months, but this condition may recur or become chronic
arthritis.4
irritable bowel syndrome (IBS), a disorder of unknown cause that is associated with abdominal pain, bloating,
and diarrhea or constipation or both. Foodborne illnesses caused by bacteria increase the risk of developing
IBS.5
Guillain-Barr syndrome, a disorder characterized by muscle weakness or paralysis that begins in the lower
body and progresses to the upper body. This syndrome may occur after foodborne illnesses caused by bacteria,
most commonly C. jejuni. Most people recover in 6 to 12 months.6

A recent study found that adults who had recovered from E. coli O157:H7 infections had increased risks of high
blood pressure, kidney problems, and cardiovascular disease.7
3

Gould HL, Demma L, Jones TF, et. al. Hemolytic uremic syndrome and death in persons with Escherichia coli
O157:H7 infection, Foodborne Diseases Active Surveillance Network sites, 20002006. Clinical Infectious
Diseases. 2009:49(10):14801485.
4

Burns B. Reactive arthritis in emergency medicine. Emedicine. http://emedicine.medscape.com/article/808833overviewExternal Link Disclaimer. Updated February 1, 2010. Accessed May 16, 2012.
5

Spiller R, Aziz Q, Creed F. Guidelines on the irritable bowel syndrome: mechanisms and practical
management. Gut. 2007;56(12):17701798.
6

Andary MT. Guillain-Barr syndrome. Emedicine. http://emedicine.medscape.com/article/315632overviewExternal Link Disclaimer. Updated August 26, 2011. Accessed May 16, 2012.
7

Clark WF, Sontrop JM, Macnab JJ, et al. Long term risk for hypertension, renal impairment, and
cardiovascular disease after gastroenteritis from drinking water contaminated with Escherichia coli O157:H7: a
prospective cohort study. British Medical Journal. 2010;341:c6020.
When should people with foodborne illnesses see a health care provider?

People with any of the following symptoms should see a health care provider immediately:

signs of dehydration
prolonged vomiting that prevents keeping liquids down
diarrhea for more than 2 days in adults or for more than 24 hours in children
severe pain in the abdomen or rectum
a fever higher than 101 degrees
stools containing blood or pus
stools that are black and tarry
nervous system symptoms
signs of HUS

If a child has a foodborne illness, parents or guardians should not hesitate to call a health care provider for
advice.
How are foodborne illnesses diagnosed?

To diagnose foodborne illnesses, health care providers ask about symptoms, foods and beverages recently
consumed, and medical history. Health care providers will also perform a physical examination to look for signs
of illness.
Diagnostic tests for foodborne illnesses may include a stool culture, in which a sample of stool is analyzed in a
laboratory to check for signs of infections or diseases. A sample of vomit or a sample of the suspected food, if
available, may also be tested. A health care provider may perform additional medical tests to rule out diseases
and disorders that cause symptoms similar to the symptoms of foodborne illnesses.
If symptoms of foodborne illnesses are mild and last only a short time, diagnostic tests are usually not
necessary.
How are foodborne illnesses treated?

The only treatment needed for most foodborne illnesses is replacing lost fluids and electrolytes to prevent
dehydration.
Over-the-counter medications such as loperamide (Imodium) and bismuth subsalicylate (Pepto-Bismol and
Kaopectate) may help stop diarrhea in adults. However, people with bloody diarrheaa sign of bacterial or
parasitic infectionshould not use these medications. If diarrhea is caused by bacteria or parasites, over-thecounter medications may prolong the problem. Medications to treat diarrhea in adults can be dangerous for
infants and children and should only be given with a health care providers guidance.
If the specific cause of the foodborne illness is diagnosed, a health care provider may prescribe medications,
such as antibiotics, to treat the illness.
Hospitalization may be required to treat lifethreatening symptoms and complications, such as paralysis, severe
dehydration, and HUS.
Eating, Diet, and Nutrition

The following steps may help relieve the symptoms of foodborne illnesses and prevent dehydration in adults:

drinking plenty of liquids such as fruit juices, sports drinks, caffeine-free soft drinks, and broths to replace fluids
and electrolytes
sipping small amounts of clear liquids or sucking on ice chips if vomiting is still a problem

gradually reintroducing food, starting with bland, easy-to-digest foods such as rice, potatoes, toast or bread,
cereal, lean meat, applesauce, and bananas
avoiding fatty foods, sugary foods, dairy products, caffeine, and alcohol until recovery is complete

Infants and children present special concerns. Infants and children are likely to become dehydrated more
quickly from diarrhea and vomiting because of their smaller body size. The following steps may help relieve
symptoms and prevent dehydration in infants and children:

giving oral rehydration solutions such as Pedialyte, Naturalyte, Infalyte, and CeraLyte to prevent dehydration
giving food as soon as the child is hungry
giving infants breast milk or fullstrength formula, as usual, along with oral rehydration solutions

Older adults and adults with weak immune systems should also drink oral rehydration solutions to prevent
dehydration.
How are foodborne illnesses prevented?

Foodborne illnesses can be prevented by properly storing, cooking, cleaning, and handling foods.

Raw and cooked perishable foodsfoods that can spoilshould be refrigerated or frozen promptly. If
perishable foods stand at room temperature for more than 2 hours, they may not be safe to eat. Refrigerators
should be set at 40 degrees or lower and freezers should be set at 0 degrees.
Foods should be cooked long enough and at a high enough temperature to kill the harmful bacteria that cause
illnesses. A meat thermometer should be used to ensure foods are cooked to the appropriate internal
temperature:
o 145 degrees for roasts, steaks, and chops of beef, veal, pork, and lamb, followed by 3 minutes of rest
time after the meat is removed from the heat source
o 160 degrees for ground beef, veal, pork, and lamb
o 165 degrees for poultry
Cold foods should be kept cold and hot foods should be kept hot.
Fruits and vegetables should be washed under running water just before eating, cutting, or cooking. A produce
brush can be used under running water to clean fruits and vegetables with firm skin.
Raw meat, poultry, seafood, and their juices should be kept away from other foods.
People should wash their hands for at least 20 seconds with warm, soapy water before and after handling raw
meat, poultry, fish, shellfish, produce, or eggs. People should also wash their hands after using the bathroom,
changing diapers, or touching animals.
Utensils and surfaces should be washed with hot, soapy water before and after they are used to prepare food.
Diluted bleach1 teaspoon of bleach to 1 quart of hot watercan also be used to sanitize utensils and surfaces.

More information about preventing foodborne illnesses is available at www.foodsafety.govExternal Link

Disclaimer.
Travelers Diarrhea

People who visit certain foreign countries are at risk for travelers diarrhea, which is caused by eating food or
drinking water contaminated with bacteria, viruses, or parasites. Travelers diarrhea can be a problem for people
traveling to developing countries in Africa, Asia, Latin America, and the Caribbean. Visitors to Canada, most
European countries, Japan, Australia, and New Zealand do not face much risk for travelers diarrhea.
To prevent travelers diarrhea, people traveling from the United States to developing countries should avoid

drinking tap water, using tap water to brush their teeth, or using ice made from tap water

drinking unpasteurized milk or milk products

eating raw fruits and vegetables, including lettuce and fruit salads, unless they peel the fruits or vegetables
themselves
eating raw or rare meat and fish
eating meat or shellfish that is not hot when served
eating food from street vendors

Travelers can drink bottled water, bottled soft drinks, and hot drinks such as coffee or tea.
People concerned about travelers diarrhea should talk with a health care provider before traveling. The health
care provider may recommend that travelers bring medication with them in case they develop diarrhea during
their trip. Health care providers may advise some peopleespecially people with weakened immune systems
to take antibiotics before and during a trip to help prevent travelers diarrhea. Early treatment with antibiotics
can shorten a bout of travelers diarrhea.
Points to Remember

Foodborne illnesses are infections or irritations of the gastrointestinal (GI) tract caused by food or beverages
that contain harmful bacteria, parasites, viruses, or chemicals.
Anyone can get a foodborne illness. However, some people are more likely to develop foodborne illnesses than
others, including infants and children, pregnant women and their fetuses, older adults, and people with
weakened immune systems.
Symptoms of foodborne illnesses depend on the cause. Common symptoms of many foodborne illnesses include
vomiting, diarrhea or bloody diarrhea, abdominal pain, fever, and chills.
Foodborne illnesses may lead to dehydration, hemolytic uremic syndrome (HUS), and other complications.
Acute foodborne illnesses may also lead to chronicor long lastinghealth problems.
The only treatment needed for most foodborne illnesses is replacing lost fluids and electrolytes to prevent
dehydration.
Foodborne illnesses can be prevented by properly storing, cooking, cleaning, and handling foods.

Hope through Research

The Division of Digestive Diseases and Nutrition at the National Institute of Diabetes and Digestive and Kidney
Diseases (NIDDK) supports basic and clinical research into GI diseases, including foodborne illnesses.
Researchers are investigating the relationship between foodborne illnesses and digestive disorders such as IBS.
Researchers are also studying ways to prevent foodborne illnesses. Clinical trials include

The Role of Intestinal Inflammation in Irritable Bowel Syndrome, funded by the NIDDK under National Institutes
of Health (NIH) clinical trial number NCT01072903
Shigella Sonnel O-SPC/rBRU Conjugate Vaccine, funded under NIH clinical trial number NCT01369927
Phase I Safety and Efficacy Study of CVD 1902, a Live, Attenuated Oral Vaccine to Prevent Salmonella Enterica
Serovar Paratyphi A Infection, funded under NIH clinical trial number NCT01129453

Participants in clinical trials can play a more active role in their own health care, gain access to new research
treatments before they are widely available, and help others by contributing to medical research. For
information about current studies, visit www.ClinicalTrials.govExternal Link Disclaimer.
For More Information

Center for Food Safety and Applied Nutrition

U.S. Food and Drug Administration
5100 Paint Branch Parkway

College Park, MD 20740

Phone: 1888SAFEFOOD (18887233366)
Email: consumer@fda.gov
Internet: http://www.fda.gov/FoodExternal Link Disclaimer
Centers for Disease Control and Prevention
1600 Clifton Road
Atlanta, GA 30333
Phone: 1800CDCINFO (18002324636)
TTY: 18882326348
Email: cdcinfo@cdc.gov
Internet: www.cdc.govExternal Link Disclaimer
FoodSafety.gov
U.S. Department of Health and Human Services
200 Independence Avenue SW
Washington, D.C. 20201
Internet: www.foodsafety.govExternal Link Disclaimer
Partnership for Food Safety Education
2345 Crystal Drive, Suite 800
Arlington, VA 22202
Phone: 2022200651
Fax: 2022200873
Email: info@fightbac.org
Internet: www.fightbac.orgExternal Link Disclaimer
U.S. Department of Agriculture
1400 Independence Avenue SW
Washington, D.C. 20250
Phone: 2027202791
Meat and Poultry Hotline: 1888MPHotline (18886746854)
Email: mphotline.fsis@usda.gov
Internet: www.usda.govExternal Link Disclaimer
U.S. Food and Drug Administration
10903 New Hampshire Avenue
Silver Spring, MD 20993
Phone: 1888INFOFDA (18884636332)
Internet: www.fda.govExternal Link Disclaimer
Acknowledgments

Publications produced by the Clearinghouse are carefully reviewed by both NIDDK scientists and outside
experts. This publication was originally reviewed by Howard Trachtman, M.D., Long Island Jewish Medical
Center; Peter McNally, M.D., American College of Gastroenterology; and Howard Sutter, U.S. Food and Drug
Administration. Paul N. Maton, M.D., Digestive Disease Specialists, Oklahoma City, OK, reviewed the updated
version of the publication.

The Dawning of a New You!

Welcome to Dieterata com!

Home of the Anti-Infammatory Inner-Clean

Diet*

Dieterata

That which has to do with diet.

Points To Ponder

Not all doctors are healers. Not all healers are doctors.
Cancer cells love an acid environment.
Change it to alkaline, and cancer cells die.
See Every Cancer Can Be Cured In Weeks.
Chemotherapy in itself is carcinogenic. More.
If you put cancer cells in an alkaline solution they die
within a short period of time because alkaline solutions
contain oxygen and oxygen is toxic to cancer cells.
In each and every environment, good
health and sustained wellness is dependent
on the rapid removal of waste. In terms of your
personal health, you need to void solid waste two to
three times a day, or once between each meal, without
straining, in order to sustain health and wellness. Toxins
are rendered harmless if removed from the body quickly.

Sustainable health and wellness is defined as those human

conditions wherein the rapid removal of waste is the norm.
The frequent practice of Kundalini Yoga, especially the
breathing exercises, combined with a healthy diet, has been
shown to greatly assist those who wish to quit smoking and-or drinking.
Due to the power and corrupting influence of Big Pharma, the teaching
of nutritional science and the use of vitamin and herbal supplements is not
taught to any significant extent in our medical schools. The obvious reason
is that teaching this science would reduce the use of their prescription drugs.

Words for Today

Don't make change too complicated. Just begin.

"Nothing will benefit human health and increase the

chances for survival of life on Earth as much as the
evolution to a vegetarian diet." Albert Einstein
"Healthy is the condition wherein the rapid
removal of waste is the norm." Hari Singh Bird
"In my experience as a teacher of Kundalini Yoga,
I have observed many people, young and old, with
poor breathing habits. The practice of Kundalini
Yoga (inclusive of the Breath of Fire, Long Deep

Breathing, Stretching, Internal Massage, etc.), and

other aerobic exercising, can provide additional
and much needed oxygen for oxygen starved
cells, especially in the brain." Hari Singh Bird

Introduction

Typical American breakfast

A three-day purge may be desirable prior to initiating the Inner-Clean Diet as presented
below. This purge, though optional, is very useful especially if one has been a refined
sugar and flour eater, smoker, meat eater, or alcohol/drug user. Any one of these habits
can contribute to a highly toxic (overly acid pH) condition of the entire system.
The optional purge can be initiated by ingesting one bottle of citrate of magnesia upon
awakening, FIRST DAY ONLY.
For three full days thereafter drink all the Sugar Free fruit juice (fresh if possible, NO
sugar substitutes) you can comfortably ingest. See Dangers of consuming Aspartame
(sugar substitute).
*NOTE: INFLAMMATION has been found to be associated with just about every health
condition. Researchers are furiously investigating chronic inflammations effects on health
and possible preventive medical applications.
Modern medicine focuses on treating symptoms, not addressing the root cause of an
issue. Arthritis is inflammation of the joints. Heart disease is inflammation of the arteries.
Instead of taking a medication to reduce joint pain or lower cholesterol, we would be better
served by reducing inflammation in the body.
The Root of Most Diseases
Although inflammation has long been known to play a role in allergic diseases like asthma,
arthritis and Crohns disease, it is believed that Alzheimers disease, cancer,
cardiovascular disease, diabetes, high blood pressure, high cholesterol levels and
Parkinsons disease may all be related to chronic inflammation in the body.
What Causes Inflammation?

Researchers believe that an overactive immune system results in the body being flooded
with defense cells and hormones that damage tissues.
Dietary and environmental toxins may build up in the body, turning the immune system on
and keeping it highly reactive.
Foods that promote inflammation are:
Corn and Soybean oils
Pasteurized dairy
Refined carbohydrates
Conventional meat
Sugars
Trans fats --

Important
Do Not Be Alarmed!

The excretory organs will act frequently during this period.

Much toxic material will be expelled as Nature begins her house cleaning.
The morning of the fourth day you may begin the Inner-Clean Diet below. This
should be continued for from six to ten days, depending on the amount of cleansing
desired. (See Science of Mantra Meditation for 'cleansing the mind' techniques.)

DIETERATA
The Inner-Clean Diet
Dieterata means: That which has to do with diet.

The Daily Diet

For 6 to 10-Day period follows
Breakfast
. One fresh lemon squeezed into a full glass of warm water.* Drink this 15-30 minutes
before eating.
. One pound of raw fruit of your choice (no bananas). Eat more if desired. USE NO
SUGAR!
. Sweeten with maple syrup or honey if sweetening is desired.
. Drink as much sugarless fruit juice as desired.

Lunch
. One-half to one pound or more of raw vegetables (no potatoes).
. One to two teaspoons of cottage cheese (no more).
. Drink all the vegetable juice or water* you comfortably can.

Dinner
. Fill yourself on fresh vegetable soup (no meat and no potatoes).
. One slice of whole-wheat toast.
. For a beverage, drink to fullness the vegetable broth from the above soup.
(All juice and broth should be consumed as soon after preparation as possible in order to
obtain best results.)
Significant physical improvement will be noticed in three to five days of this diet.

DO NOT BE ALARMED if you notice certain minor discomforts. Nature is cleansing and
rebuilding. Adherence to a Natural Diet following the Inner Clean routine will of course
maintain vigor and good health for a corresponding period. A natural diet consists of foods
just as the Creator made them without shelf-life refinements, extenders, additives,
preservatives and other processing. See Food Additives.
See America's Prescription Drug Crisis. See Corporations Put Consumers At Risk.

Tree of Life

Moringa Tree

You are what you eat, drink and think.

Note the emphasis on veggies and fruits, NOT on dead animals.

"There is no space, place, condition, individual or group that is exempt from Natural
Law. The crystal dewdrop, the gentle zephyr, the shimmering wavelet, the fleecy cloud
and the resplendent sunset all are just as they are by the mandate of Law. The graceful
proportion and peculiar shade of every leaf, flower, plant and tree are specified by Law.
The rain, the cyclone, the earthquake, heat and cold all scrupulously observe the Law.
The flashing of the birds wing and the insects foot is regulated by Law. Plagues,

pestilence and famines come by Law. Order of animals, birds, fishes and reptiles appear
upon the face of the earth, run their course and disappear with the behest of Law." See
Each Moment Is A Gift.
To obtain some additional thoughts concerning diet and nutrition you may wish to acquire
an interesting paperback book called, "How To Always Be Well", by Wm. Howard Hay
MD, Groton Press, Island Park, NY.

What about your pH balance?

And why is it so important?

Here we will cover, in more detail, an important topic which has become trendy to talk
about in the media; pH balance. However, it has been popularized in such a manner that
it oversimplifies the complex and elaborate processes used by the body to maintain a
proper pH level in the blood. See Acid-Alkaline Food Chart.
pH is an indicator of a scale or balance of a system. The term pH means potential of
hydrogen. In order to understand pH we have to know what pH is measuring: Alkalinity
and Acidity. pH numbers range from 1 to 14 with neutral being 7.0.
Alkalinity-Acidity Definition
What is the definition of alkalinity and acidity? Alkalinity is the concentration of the
hydroxyl ions or OHs. Acidity is the concentration of hydrogen ions or H's. So the
difference between alkalinity and acidity is oxygen. The body attempts to maintain a pH of
7.4 in critical body fluids, and as such it must be mildly alkaline. If it is not mildly alkaline, it
cannot use oxygen efficiently and if it is unable to use the oxygen effectively, it produces
free oxygen radicals.
The Alkaline side of the pH scale is called aerobic (with oxygen) metabolism, where
oxygen burns glucose to create energy. Oxygen burns one sugar molecule via the kreb
cycle to produce 36 energy molecules called adenosine triphosphate (ATP). O2 + 1glc ->
36 ATP
This process is called oxidative respiration. It is important to remember that oxygen does
not make the environment alkaline; oxygen is the currency, the substance that is used in
an alkaline environment to keep you alive.
But there are substances that keep your system alkaline called buffers. There are two
buffers:
Extra-Cellular fluids found outside of the cell made up of air and water, which

produces carbon dioxide (CO2) and bicarbonate (HCO3). AIR + H2O ->CO2 + HCO3
This process primarily takes place in the lungs and kidneys, but there are other organs
that can compensate to help manufacture CO2 and bicarbonate but CO2 is injected into
the blood by the lungs and the bicarbonate CO2 balance is maintained primarily by the
first organ of activity, the kidney. BUT, where does disease begin? Usually at the cellular
level inside the cells.
Intra-Cellular fluids found inside of the cell contain buffers called hemoglobin (which
can handle approximately 20% of the cellular buffering needs), calcium(Ca), magnesium
(Mg), potassium (K), sodium (Na), chloride (Cl) and phosphate (PO4). These are the
buffers that the body uses primarily to maintain alkalinity.
Did you know your body doesnt produce Ca, Mg, K, Na & Cl?
We have all heard of these minerals (Ca, Mg, K, Na & Cl), but the body does not just
produce these molecules; you must first bring them into the body.
Minerals bind to other minerals, creating very small compact, tightly bound substances like
bone, rock and shells. We are not built to eat things like that, thus, it is difficult for our
bodies to dissociate these minerals thru ionization. This has to happen in the stomach.
One of the reasons that certain products are sold in the mainstream market place to help
acidity is because they buffer so significantly. They suck up a lot of acid because it takes a
lot of acid to split these minerals apart. Those kinds of minerals do not exist in the food
that we eat (vegetation, fish, poultry and meat). The minerals are bound to organic acids,
large weakly bound molecules so that when you put them in your stomach, the stomach
acid easily and effortlessly ionizes them because in the blood the minerals are ionic
(unbound molecules).
So, the ease with which the body can ionize the minerals is an important factor; if you try
to eat bones, rocks, or shells, you impose a tremendous challenge on the bodys ability to
ionize those minerals; therefore, you reduce the ability to utilize those minerals and you
impose some stress. If you take something like a calcium sulphate; it can actually cause
intestinal hemorrhaging. Iron is bound to some of those minerals; making them caustic
and damaging to the intestinal lining. As such, we like to use organic forms of minerals,
not necessarily certified organic but bound to organic acids like lactic acid, malic acid,
amino acids, alpha-keto glutaric acid and citric acid; basically large molecules that are
easily ionized so that the body can use them.
On The Other Side of pH
The Acid side of the pH scale, is the anaerobic (without oxygen) metabolism. Here,
glucose is only able to produce 2 ATP molecules. CO2 -> 2 ATP
This reaction uses a kind of fall-back fail system called fermentation. This process is not
very efficient because the cells want 36 ATP molecules and are getting only 2, so the cell

has to use more fuel to make more ATP. If it was able to make the same amount of
energy, it would need a minimum of 18 times more sugar. An increase craving of sugar is
due to high acidity of bodily fluids, if you were more alkaline you would not have that need
for sugar. As a matter of fact, this system doesnt work efficiently because lack of oxygen
brings decay and death while oxygen brings life.
Interestingly, one glucose molecule equals two lactic acid molecules. Lactic acid damages
cell membranes, causes pain, and helps to stimulate inflammatory disorders. As such, the
body tries to get rid of it. The medics look for something called lactate dehydrogenase
(LDH). High levels of LDH on a chem panel, signifies that the body is trying desperately to
breakdown lactic acid in the cells. So this is a byproduct of the inefficiency of this system
and is why all cancer cells are bathed in lactic acid. Some other anaerobes include
yeast, fungi, mold, bacteria, worms and other parasites.

Cancer Cells Are Anaerobic

Cancer is an anaerobe, i.e., fears oxygen, in fact, Dr. Otto Worburg (1934)
demonstrated that if you put cancer cells in an alkaline solution they die within a short
period of time because alkaline solutions contain oxygen and oxygen is toxic to cancer
cells.
As a matter of fact, there are some clinics around the world that use ozone (O3) to
kill cancer cells. Unfortunately, you can kill all the cancer cells you want but the problem
with this approach is that it is rather like swatting mosquitoes in order to get rid of a
stagnant pond. It simply isnt going to help; you have to clean up the pond to finally get
rid of the mosquitoes. So to cure disease, we have to correct the acidic environment of the
body; not go after the parasite that is associated with an acidic pH.
IMPORTANT: Many people use pH test strips to check the pH of the body, but it must be
clearly understood that when you test urine or saliva pH, it is not telling you what the pH of
the body is. What it is telling you is the overall burden that the body is imposing on noncritical fluids for buffers to keep blood at a pH of 7.4.
If this critical pH level drops a few tenths of a point, you are dead. So checking pH by
drawing blood is not useful, unless youre a medical doctor, because blood pH cant
change that much. If you are deficient in minerals some very interesting things start to
happen to your body:
It robs minerals from your saliva because saliva is a non-critical body fluid and as
such a change in the pH of your saliva will not cause your body to die. It robs minerals
from the muscles which are why you get muscle cramps, twitches, charlie horses, leg
shakes, night shakes, eye twitching and many other physical disorders associated with
electrolyte deficiency or mineral deficiency.

It robs minerals such as calcium phosphate and calcium carbonate from the
bone, but not the organic forms needed for your diet. The body needs these minerals for
pH regulation. So where does it send these minerals in order to ionize them? To the
kidney, since the kidney is where acidic and alkaline levels of the body are maintained
(CO2 and HCO3), hoping that the acidity of the CO2 will ionize the minerals so that they
can be used for the important role of maintaining pH. Calcium is the most abundant
mineral in the body and has the most rapid turnover in pH maintenance. Get pH Balance
Saliva Testing Tape with Dispenser. Get Alkaline Booster pH Protector Drops.
Monitor Your pH Balance Using
pH Balance Saliva Testing Tape
Click here for directions.*

7.0 indicates a neutral pH. Above 7.0 is alkaline. Below 7.0 is acid.
For optimum health, the body should remain in a neutral to alkaline pH state.
With pH Testing Tape, you'll always know where you are in the acid/alkaline
spectrum. Each dispenser includes 15 feet of tape--enough for hundreds of
tests. The easy-to-read, color-coded chart makes it easy to get a fast, accurate
reading every time. For use with bodily fluids only. pH tape can test saliva and urine.
*Directions:
. To test saliva: deposit a small amount of saliva on a spoon or other suitable surface.
Dip testing tape into saliva for three seconds. Remove. Compare to color chart.
. To test urine: dip tape in urine flow. Shake excess fluid off tape. Compare to color
chart.
. First, test saliva and/or urine in the morning.
. Then, test saliva and/or urine two hours after eating or drinking to observe the impact
on pH.
Risk of Mineral Deficiency
This leaves the individual who is mineral deficient at risk of developing kidney stones, gall
stones, bone spurs, calcium deposits, tendon and ligament tears, muscle strains and
sprains, muscle scar tissue, heart problems and atherosclerotic plaque? The sequence of

problems begins to escalate, but it all starts with low back pain and large muscle
cramping.
For example, finger twitching can occur when writing because the arm is resting on a
nerve and there are electrolyte deficiencies in the body. So, you need to consume healthy
forms, either ionic minerals or weakly organically bound forms of minerals in your diet.
When you take a pill that has minerals in it, for example, one that is proposed to contain
1000 mg of calcium, it comes from substances that are made from bones, rocks and
shells; however, that form of mineral is not going to provide the best source of nutrition for
you. But if you eat a piece of steak or chicken that contains 1000 mg of calcium, you will
be getting your calcium, magnesium, and potassium in your food and/or supplements that
contain organic forms and/or in water that has coral calcium in it that is ionized and readily
available. For example, when you put the tea bag of ionic coral calcium in water and you
shake it up, you ionize the minerals in there (Ca, Mg & K), and it probably doesnt even
have the chance to get to the stomach because it is flash absorbed. It is ionic and looking
for a partner with which to bind.
So if you are craving carbohydrates and you are getting muscle aches, muscle cramps
and twitches and low back pains and you have headaches, neurological problems and
your digestion is down, you know that you are acidic. (See DownWithCarbs.com.) Yeast
problems, worms and parasites are all low level symptoms of issues of acidosis. All life
exists in a healthy alkaline pH, where oxygen can be efficiently utilized to burn sugar and
make energy. If oxygen cannot be utilized on the acidic side of the scale, the body
produces a lot of free oxygen radicals. If you want to be healthy you have to be alkaline.
Does that mean eating alkaline foods? No, it means eating foods rich in fatty acids
because fatty acids and minerals work together like handshakes. But you need to have
the minerals, because the minerals in your food and water* help to fund the resources
needed to maintain an alkaline pH. Resource: TheWolfeClinic.com. See The Health
Benefits of Water.

Points to Ponder
Health benefits of Coconut

Click here.
How to keep food fresh longer

Avoid throwing away moldy groceries by making them last much longer! These tips
and tricks, courtesy of Buzzfeed, will help extend the shelf life of your food.
Wrap the crown of a bunch of bananas with plastic wrap.
Freeze green onions in a plastic bottle. Make sure the green onions are completely dry
before storing or they'll get freezer burn.
Use a vinegar solution to make your berries last longer.
Spray leftover guacamole with cooking spray before putting it back in the fridge.
Store potatoes with apples to keep them from sprouting.
Add a dab of butter to the cut side of cheese to keep it from drying out.

Put onions in pantyhose, and tie knots between onions. Onions stored in pantyhose
will last as long as 8 months.
Wrap celery, broccoli, and lettuce in tin foil before storing in the fridge.
Keep ginger in the freezer.
Keep mushrooms in a paper bag, not a plastic bag. More.
BEETS CAN BEAT DISEASE

Beetroots
Beetroots can be traced to about 4000 years ago, with the Babylonians being the
first to cultivate it. Early Romans and Greeks used the root for its medicinal properties.
Beetroot is one of the most easily found vegetables in the world, and can be eaten raw,
cooked, or as a juice. Ironically, raw beetroot is difficult to digest, while its juice equivalent
is quite the opposite. Beetroot juice digests quickly and is thus a refreshing way to get
instant energy. But beetroot juice must always be consumed as a combination with other
fruit or vegetable juices. Having beet juice by itself can cause chills or a fever, increase
heart rate, make you break out in hives or temporarily paralyze your vocal chords. But
dont be intimidated by these as the health benefits of beetroot juice outshine its
disadvantages.

When taking beet juice straight, take small amounts and sip like wine, especially by those
who have a highly toxic system. Beet juice causes the liver to void-purge immediately.
Toxins in the liver are flushed into the system. Too much beet juice can cause unpleasant
aftereffects.
Health benefits of beetroot juice.

. Great healing properties and helps normalize high as well as low blood pressure.
. Increases stamina, and reduces the use of oxygen during workouts, thus decreasing
the fatigue level of the body.
. Contains amino acid known as betaine, which inhibits the growth of cancerous cells.
This, in turn, lowers the risk of stomach or colon cancer.
. Highly alkaline in nature, beetroot juice helps digestion and helps avoid digestion
related problems like acidity.
. Highly recommended for anemic patients because it contains high amounts of iron,
which helps in revitalizing the red blood cells. The copper in the juice helps the body to
absorb the iron better.
. Sometimes the body retains excess calcium, which gets deposited on the inner walls
of the arteries, making them stiff and hard. Beet juice is a very good solvent for calcium
and helps to remove excess calcium. This prevents circulatory disorders like varicose
veins, arteriosclerosis and hypertension.
. Great cleansing properties. Rich in choline and works very well in case of bile or liver
ailments.
. Daily consumption of the juice helps enhance overall immunity.
. Rich in Vitamin B which is helpful in preventing birth defects in infants.
. Contains tryptophan, which helps in reducing fatigue and promotes general wellbeing.
. Contains vitamin C, folic acid, potassium and silica that are antidotes to high
consumption of salt.
. Rich in antioxidants that help in fighting free radicals from your body and is beneficial
in conditions like Alzheimers disease.
. One cup of beet juice, along with a small quantity of vinegar, applied to the scalp for
an hour, regularly, helps in treating dandruff.
. Curbs inflammation in obese people, thus reducing the risk of cardiovascular
disease, type II diabetes, and cancer. Source. --

FINALLY, A CANCER ANSWER

Cancer cell
AFTER YEARS OF TELLING PEOPLE CHEMOTHERAPY
IS THE ONLY WAY TO TRY AND ELIMINATE CANCER,
RESEARCHERS ARE FINALLY STARTING TO TELL US
THERE IS AN ALTERNATIVE WAY
. Every person has cancer cells in the body. These cancer cells do not show up in the
standard tests until they have multiplied to a few billion. When doctors tell cancer patients
that there are no more cancer cells in their bodies after treatment, it just means the tests
are unable to detect the cancer cells because they have not reached the detectable size.
. Cancer cells occur between six to more than ten times in a person's lifetime.
. When the person's immune system is strong the cancer cells will be destroyed and
prevented from multiplying and forming tumors.
. When a person develops cancer it indicates the person has multiple nutritional
deficiencies. These could be due to genetic, environmental, food and lifestyle factors.
. To overcome the multiple nutritional deficiencies, changing your diet, and adding
supplements will strengthen the immune system. See Dieterata.com.
. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys
rapidly-growing healthy cells in the bone marrow, gastro-intestinal tract, etc, and can
cause organ damage, like liver, kidneys, heart, lungs, etc.

. Radiation while destroying cancer cells also burns, scars and damages healthy cells,
tissues and organs.
. Initial treatment with chemotherapy and radiation will often reduce tumor size. However
prolonged use of chemotherapy and radiation do not result in more tumor destruction.
. When the body has too much toxic burden from chemotherapy and radiation the
immune system is either compromised or destroyed, hence the person can succumb to
various kinds of infections and complications.
. Chemotherapy and radiation can cause cancer cells to mutate and become resistant
and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.
. An effective way to battle cancer is to STARVE the cancer cells by not feeding it with
foods it needs to multiple.
What Cancer Cells Feed On
a. Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food supply to
the cancer cells. IMPORTANT NOTE: Sugar substitutes like NutraSweet, Equal,
Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would
be Manuka honey or molasses but only in very small amounts. Table salt has a chemical
added to make it white in colour. Better alternative is Bragg's aminos or Himalayan salt.
Also see Sugar Is A Four Letter Word.
b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer
feeds on mucus. By cutting off milk and substituting with unsweetened soy milk, cancer
cells will starved.
c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to
eat fish, and a little chicken rather than beef or pork. Meat also contains livestock
antibiotics, growth hormones and parasites, which are all harmful, especially to people
with cancer.
d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little
fruits help put the body into an alkaline environment. About 20% can be from cooked food
including beans. Fresh vegetable juices provide live enzymes that are easily absorbed
and reach down to cellular levels within 15 minutes t o nourish and enhance growth of
healthy cells.
To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most
vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day.
Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).
e. Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better
alternative and has cancer-fighting properties. Water--best to drink purified water, or

filtered, to avoid known toxins and heavy metals in tap water. Distilled water* is acidic,
avoid it. See Yogi Tea.
. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested
meat remaining in the intestines will become putrified and leads to more toxic buildup. See
Meatless Is Better. See IDoNotEatDeadAnimals.com.
. Cancer cell walls have a tough protein covering. By refraining from or eating less
meat it frees more enzymes to attack the protein walls of cancer cells and allows the
body's killer cells to destroy the cancer cells.
. Some supplements build up the immune system (FlorEssence, Essiac, antioxidants, vitamins, minerals, IP6, EFAs, etc.) to enable the body's own killer cells to
destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or
programmed cell death, the body's normal method of disposing of damaged, unwanted, or
unneeded cells.
. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will
help the cancer warrior be a survivor.
Anger, unforgiving and bitterness put the body into a stressful and acidic environment.
Learn to have a loving and forgiving spirit. Learn to relax and enjoy life. See Science of
Mantra Meditation for 'cleansing the mind' techniques.
. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep
breathing help to get more oxygen down to the cellular level. Oxygen therapy is another
means employed to destroy cancer cells. See Breath of Life. --

"In my experience as a teacher of Kundalini Yoga, I have observed many

people, young and old, with poor breathing habits. The practice of Kundalini
Yoga (inclusive of Breath of Fire, Long Deep Breathing, Stretching, Internal
Massage, etc.), and other aerobic exercising, can provide additional and much
needed oxygen for oxygen starved cells, especially in the brain." -- Hari Singh
"In each and every environment, good
health and sustained wellness is dependent
on the rapid removal of waste. In terms of your
personal health, you need to void solid waste two
to three times a day or once between each meal,
without straining, to maintain wellness." -- H. S. Khalsa