MedicalConspiracies- "POLITICALLY CORRECT HISTORY NOW BEING TAUGHT IN TODAY'S SCHOOLS"

"POLITICALLY CORRECT HISTORY NOW BEING TAUGHT IN TODAY'S SCHOOLS" is the title I gave this article, added 6/29 to the http://www.truthquestonline.info/NEWS_VIEWS.html page of the Truth Quest website, as a mid-week update. It will be easier to control people,who are dumbed-down, and/or don't know their Rights, or History. Best wishes, Bob

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FDA and FTC have not evaluated or endorsed any message or product from this group. http://www.law.cornell.edu/uscode/17/107.shtml

Best Credit Repair Services

The FreeCreditRepairAdvisor.org specializes in offering its customers and friends for the right Credit Repair, The truth is that you have a say and you have rights when it comes to your credit report. Best Credit Repair in Legal, we work to clean up your credit report by disputing inaccurate and questionable items as well as effectively remove negative items. We believe that consumers do not have to play victim to your credit report. We know it can be intimidating for individuals to dispute items, and deal with the three major credit bureaus can be a very tedious and often unsuccessful. Therefore, in the Best Credit Repair Legal, we offer full repair services and credit quality, construction of positive data on your report for credit repair do not have to be difficult. Secured credit cards are the perfect way to develop a positive story, even if your current score make it impossible for you to qualify for regular unsecured accounts. If your scores are not so bad that you may be able to get regular cards. Either way, make sure that you have open active accounts showing on your report, you can now find the Best Credit Repair Services , then from now when you want to Best Credit Repair Companies know where to look.

MedicalConspiracies- WAVES OF HAWAII - THESE PICTURES ARE TRULY AMAZING!

I  thought you would enjoy these absolutely beautiful amazing pictures. This guy stands in the water and waits until the last second to snap his camera shutter then takes a beating when the wave collapses over him.     Waimea  Bay shore-break surfing pioneer, husband, and father of two, Clark Little has gained nationwide recognition for his photography on National Television.  It all started in 2007 when Clark's wife wanted a nice piece of art to decorate a wall. Voluntarily, Clark grabbed a camera, jumped in the water, and starting snapping away capturing the beauty and power of monstrous Hawaiian waves from the inside out.  " Clark 's view" is a unique view of the ocean that most will only be able to experience safely on land while studying one of Clark's photos.  Now with a camera upgrade and an itch to get that better shot, Clark has taken this on full time and has moved his office from land, to the inside of a barrel.    Since the recent stir of Clark's work, his images have been run on the Today Show, ABC World News Now, Nature's Best Photography, Paris Match (France), La Vie ( France ), Hana Hou (Hawaiian Airlines) magazine, Surfer magazine, Surfer's Journal as well as multiple publishers and newspapers in the U.S. and overseas. These incredible images of waves in the Hawaiian Islands were taken by Clark Little, the number one photographer of surf.  He is dedicated to photographing the waves and has published a selection of his best as follows:    Sun glints off  wave - Clark Little/SWNS   Sand in surf - Clark Little/SWNS This shot captures sand from the ocean's floor being swept up by a monstrous wave and resembles a sandstorm.  Little calls it the Sand monster. There were clouds of sand ten feet high and I'm standing there. I'm holding on to my camera and my trigger as long as I can.  Then I have to jump into the cloud of sand to try to get out of danger's way.  His fans pay as much as $4,000 for his gorgeous photos.   Tubular shining - Clark Little/SWNS   Beach - surf crashes down - Clark Little/SWNS   Molten liquid gold - Clark Little/SWNS   White tumultuous water - Clark Little/SWNS   Splash - stunning shot - Clark Little/SWNS   Red mysterious shot - Clark Little/SWNS   Break - wave crashes down - Clark Little/SWNS   Beauty - water drops - Clark Little/SWNS This shot is his favorite.  With a high shutter speed he caught the brilliant fanned effect of two waves intersecting each other and throwing out this beautiful fan of water.

 

 

 

MedicalConspiracies- Cholesterol meds: Statin Induced Diabetes

Statin Induced Diabetes

By Dr. Duane Graveline, M.D., M.P.H.

Study after study has documented that statins can cause diabetes or aggravate pre-existing diabetes. The JUPITER study (Ref 1) was one of the first major studies to document diabetes as a side effect.

In this study men and women with no significant cardiovascular risk on the basis of history and LDL cholesterol and who were positive when tested for elevated (hs)CRP ( high sensitivity C-reactive protein ) were selected for the study group and placed in either the test (treated with a statin) or control group (treated with placebo).
Those treated with modest doses of a statin had such benefit in terms of fewer heart attacks and strokes after 18 months compared with the placebo group that the study was stopped by the ethics committee.

In the statin treated group a substantially increased (5-7 percent) incidence of diabetes was reported compared with the control group. These JUPITER findings are supported by two recent meta-analyses of large-scale placebo controlled and standard care controlled studies.

The placebo group reported a 9 percent increased incidence of diabetes. The standard care group reported a 13 percent increased incidence of diabetes. Similar increased risk of diabetes or aggravation of previously diagnosed diabetes was reported in a recent analysis of 345,000 patients in the Veteran Affairs Healthcare System (Ref 2).

The evidence is in. There is no doubt that statin use is associated with a substantial risk of diabetes.

A study reported in the June 2011 issue of JAMA ( Journal of the American Medical Association ) (Ref 3) analyzed five earlier trials, involving a total of 32,752 patients, to tease out the effect of statin dosage. Those getting intensive treatment were 12 percent more likely to be diagnosed with diabetes, the study found. Patients also were 16 percent less likely to have a heart attack, stroke or surgery to clear their arteries or to die from cardiovascular disease during a five-year period than those given a smaller amount, according to the researchers.
Clinicians must be aware that they will be very substantially increasing the risk of diabetes with the use of statins and also that all evidence thus far indicates that cholesterol lowering is irrelevant. It is the anti-inflammatory effect of statin drugs that appears to be responsible for any benefit.
Physicians no longer should be focused on cholesterol lowering. The old guideline that if your starting dose does not work well enough, increase it, will only increase adverse reactions. What doctors need today are guidelines for what constitutes a proper starting dose when inflammation suppression is the goal. My research over the past decade tells me that this dose must be one that does not block the mevalonate pathway significantly.
From a practical viewpoint the risk of diabetes completely offsets any gain in cardiovascular disease control. Just as Uffe Ravnskov reported a decade ago in his book, The Cholesterol Myths, cancer deaths from statin use almost completely offsets the reduction in deaths from heart attacks and strokes.
Meanwhile Uchechukwu K and others of the Atherosclerosis Research Unit at Vanderbilt ask the question, "are statins diabetogenic?" (Ref 4) and suggest that a loss of the functional integrity of the islet b-cells may be central to this process. At the same time this research team is praising the effectiveness of statins in reducing cardiovascular complications so that even if statins cause a few cases of diabetes the total effect of statin use is beneficial because of improved cardiovascular status.
Need I say here that 12 percent is not a few cases of diabetes. Most doctors would have a great deal of trouble accepting this degree of disease provocation when from the very beginning they are told, "First do no harm."
Although this team of investigators cite the JUPITER study they completely disregarded the fact that the JUPITER study was the first to establish once and for all the irrelevance of cholesterol as a cause of atherosclerosis. The JUPITER study dramatically brought into public focus the powerful anti-inflammatory role of statin drugs. It is not cholesterol lowering that has contributed to statin benefit, it is this novel anti-inflammatory role.
The focus on cholesterol lowering and the use of higher and higher doses of reductase inhibitors (statins) has resulted in increasing degrees of mevalonate blockade. With this has come inevitable inhibition of CoQ10 allowing mitochondrial DNA mutations from excess free radical formation.

This process occurs in every tissue of the body. The effect is much greater in those tissues requiring larger amounts of energy such as muscles, kidney and brain, but the same process occurs everywhere - the liver, lungs, gastrointestinal system, endocrine glands and the pancreas.

With sufficient mitochondrial DNA loss, cell loss must follow and with sufficient cell loss organ failure is the inevitable consequence. Many cases of pancreatitis associated with statin use have been reported. When the islets of Langerhan ( areas of the pancreas that contain the cells that produce hormones ) are involved in this process of free radical damage to mitochondrial DNA, frank diabetes will appear at some point. If the victim already is diabetic the effect will be aggravation of diabetes as vital structures in the insulin secretion pathways are gradually affected.

Very few really understand this sequence of events. It is true that many people can take statins for years with no apparent adverse reactions ( emphasis on the word apparent ). Investigators have reported microscopic evidence of muscle damage in completely asymptomatic statin users. So who can say that they have been on statins for years with no problems?

Inability to measure due to lack of relevant testing material may also be at work with personality change, depression, aggressiveness, etc. In any of these behavioral and emotional attributes the range of normal varies greatly and substantial changes can easily be missed or blamed on other factors.

Then we have the statin damage gene study report (Ref 5) that some 24 percent of North Americans and Europeans carry a gene that predisposes them to statin adverse effects. This effect is especially prominent with the use of simvastatin but is shared by all reductase inhibitors.

Additionally we have the fact that CoQ10, the critical protective biochemical involved in free radical damage to mitochondrial DNA, has a widely variable pattern of metabolism in the human body. Most of us lose completely the ability to synthesize this vital biochemical during mid-life. But there is wide variation from person to person in the metabolism of CoQ10.

From midlife on our source of CoQ10 must come from diet or supplements. Some of us lose the ability to synthesize CoQ10 much earlier in life, greatly enhancing the sensitivity to statins. This, too, is genetically predetermined.

We have learned that many factors contribute to the effect of statins and that lack of awareness of adverse effects does not mean no adverse effects. The bottom line is that if you spend but a few moments reviewing basic biochemistry, you soon realize that CoQ10 and dolichols must be blocked any time one uses a statin in sufficient quantities to inhibit cholesterol. It is inevitable. Do not fight Mother Nature - understand her.

Back to diabetes and the use of statins. It is true that the incidence of diabetes will be increased by some 7 to 12 percent with the use of statins. To say that this monumental black mark is turned white because at the same time statins decrease cardiovascular risk makes no sense to me. Damage is damage.

It seems far better to understand that this increased incidence of diabetes is purely a function of mevalonate blockade and the gradual accumulation of mitochondrial DNA damage due to CoQ10 inhibition. Our programs to lower cholesterol will be regarded by historians of the future as one of man's greatest medical blunders.

The JUPITER study has enabled us to look beyond this blunder and see that a dramatic reduction in the statin dose, too low to block the mevalonate pathway, might preserve CoQ10 and at the same time be an effective anti-inflammatory dose. JUPITER was on the right track but the dosage was still far too high. Repeat this with a truly low dose statin and you could have a really good study.

Duane Graveline MD MPH
Former USAF Flight Surgeon
Former NASA Astronaut
Retired Family Doctor

Ref 1: http://www.ncbi.nlm.nih.gov/pubmed/18997196
Ref 2: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2752927/
Ref 3: http://jama.ama-assn.org/content/305/24/2556.short
Ref 4: http://journals.lww.com/co-cardiology/Abstract/2011/07000/Are_statins_diabetogenic_.13.aspx
Ref 5: https://helda.helsinki.fi/bitstream/handle/10138/22995/pharmaco.pdf?sequence=2

June 2011

http://www.spacedoc.com/statin_induced_diabetes

 

MedicalConspiracies- Formaldehyde Officially Cancer Causing (Good-bye Aspartame)

  Formaldehyde Officially Cancer Causing (Good-bye Aspartame)


http://www.theepochtimes.com/n2/index2.php?option=com_content&task=view&id=58190&pop=1&page=0&Itemid=1

Formaldehyde Officially Cancer-Causing

By Dr. John Briffa
Created: Jun 25, 2011 Last Updated: Jun 25, 2011

<http://www.theepochtimes.com/n2/images/stories/large/2011/06/25/Equal-73847513.jpg>
[]

ARTIFICIAL SWEETENERS: The digestion of aspartame found in NutraSweet, Equal, and Canderel produces formaldehyde, which accumulates in organs and tissues and damages DNA. (Justin Sullivan/Getty Images)

<http://www.theepochtimes.com/n2/component/option,com_ettopic/topicid,20/>
On the Pulse with Dr. John Briffa

Reuters reported on June 11 that the U.S. government has added the
chemical formaldehyde to its official list of cancer-causing agents.
Formaldehyde is found in things like some plastics and embalming
fluid. What you won't learn from the article is that formaldehyde can
be produced from our diet.

Once source of formaldehyde is methanol (also known as wood alcohol),
which the body can produce from the digestion of the artificial
sweetener aspartame (NutraSweet, Equal, Canderel).

Research published in June 1998 in Life Sciences demonstrated in
animals that low-level ingestion of aspartame could lead to
formaldehyde accumulation in the various parts of the body, including
the liver and brain.

In addition, several human studies published in the Journal of
Occupational Medicine in December 1983, in the American Industrial
Hygiene Association Journal in 1982, and in Fortschritte der Medizin
journal in 1980 have found that chronic, low-level formaldehyde
exposure has been linked with a variety of health issues, including
headaches, fatigue, chest tightness, nausea, lack of concentration,
seizures, and behavioral impairment.

Related Articles
*
<http://www.theepochtimes.com/n2/health/how-to-protect-yourself-against-cancer-with-food-39533.html>How
to Protect Yourself Against Cancer With Food
*
<http://www.theepochtimes.com/n2/health/artificial-sweeteners-linked-to-preterm-delivery-39332.html>Artificial
Sweeteners Linked to Preterm Delivery
While long-term studies of the effects of aspartame have not been
performed in humans, they have been done in animals. In one study
published in April 2006 in Environmental Health Perspectives,
researchers fed aspartame to rats from the age of eight weeks until they died.

Rats consuming aspartame were found to be at significantly increased
risk of several forms of cancer, including lymphoma and leukemia. An
increased risk of these conditions was found even at levels of
aspartame intake lower than the official upper limit for humans.

While in Europe intakes of 40 milligrams of aspartame per kilogram of
body weight per day are considered safe, an increased risk in cancer
was seen in rats consuming just half this amount.

In Europe, the body entrusted with assessing the safety of aspartame
is the European Food Safety Authority (EFSA). Recently, two European
members of parliament (MEPs) accused the EFSA of not assessing
scientific data on aspartame properly and even losing crucial information.

Here are a couple of things we can be quite confident about:
* Consuming aspartame increases formaldehyde exposure.
* Formaldehyde causes cancer.

My advice would be to avoid aspartame (unless, of course, you don't
care whether you get cancer or not).

Dr. John Briffa is a London-based physician and author with an
interest in nutrition and natural medicine. His website is
<http://DrBriffa.com>DrBriffa.com

More information on aspartame on www.mpwhi.com, www.dorway.com, www.wnho.net
Aspartame Toxicity Center, www.holisticmed.com/aspartame

Dr. Betty Martini, D.Hum, Founder
Mission Possible International
9270 River Club Parkway
Duluth, Georgia 30097
bettym19@mindspring.com

 

MedicalConspiracies- Anti-foaming agent found in Chicken McNuggets

Anti-foaming agent found in Chicken McNuggets

(NaturalNews) Ever wonder what's really found in Chicken McNuggets? Some of the
ingredients, it turns out, seem to belong more to an industrial factory of some
kind, not a food retailer. According to the McDonald's Corporation, its famous
Chicken McNuggets are made with ingredients including autolyzed yeast extract
(which contain free glutamate, similar to MSG), sodium phosphates and sodium
aluminum phosphate. But that's not the freaky part. According to McDonald's own
website, Chicken McNuggets are also made with "hydrogenated soybean oil with
TBHQ and citric acid added to preserve freshness" and "Dimethylpolysiloxane
added as an antifoaming agent." (http://nutrition.mcdonalds.com/nutr...)

At least two of these ingredients are artificially synthesized industrial
chemicals. TBHQ, a petroleum derivative, is used as a stabilizer in perfumes,
resins, varnishes and oil field chemicals. Laboratory studies have linked it to
stomach tumors. "At higher doses, it has some negative health effects on lab
animals, such as producing precursors to stomach tumors and damage to DNA. A
number of studies have shown that prolonged exposure to high doses of TBHQ may
be carcinogenic, especially for stomach tumors."
(http://en.wikipedia.org/wiki/TBHQ)

Dimethylpolysiloxane, a type of silicone, is used in caulks and sealants, as a
filler for breast implants, and as key ingredient in Silly Putty. Says
Wikipedia:

"PDMS is also used as a component in silicone grease and other silicone based
lubricants, as well as in defoaming agents, mold release agents, damping
fluids, heat transfer fluids, polishes, cosmetics, hair conditioners and other
applications. PDMS has also been used as a filler fluid in breast implants,
although this practice has decreased somewhat, due to safety concerns. PDMS is
used variously in the cosmetic and consumer product industry as well. For
example, PDMS can be used in the treatment of head lice..."
(http://en.wikipedia.org/wiki/Dimeth...)

Not that the other ingredients are any better. Because cotton is not regulated
as a food crop, cottonseed oil may contain chemical pesticides that are banned
in food production. It is also almost always genetically modified. Hydrogenated
oils, of course, typically contain trans fats, the artificially produced fats
that are unusable by the body and that studies have linked to a number of
detrimental health problems. And autolyzed yeast extract is a chemical
taste-enhancing ingredient containing free glutamate that manufacturers use as
a friendlier-looking replacement for MSG.

And what about the chicken in Chicken McNuggets? It's factory-farmed chicken,
not free-range chicken. So it's the kind of chicken that's typically treated
with vaccines and hormones while being fed conventional feed products that are
medicated with pharmaceuticals and grown with pesticides.

Yum!! Don't forget to ask for extra dipping sauce. We haven't even talked about
what you'll find in there...

Source: 25 Amazing Facts About Food, authored by Mike Adams and David
Guiterrez. This report reveals surprising things about where your food comes
from and what's really in it! Download the full report (FREE) by clicking here.
Inside, you'll learn 24 more amazing but true facts about foods, beverages and
food ingredients. Instant download of the complete PDF. All 25 facts are
documented and true.
Articles Related to This Article:
• FDA finally admits chicken meat contains cancer-causing arsenic (but keep
eating it, yo!)

• What's really in that burger? E.coli and chicken feces both allowed by USDA

• Susan G. Komen for the Cure makes mockery of self with KFC pinkwashing
campaign (opinion)

• Naw, Oprah, Please Tell Me You Didn't Recommend KFC

• Surprise Ingredients in Fast Food

• GM chicken - Scientists create flu-resistant chickens that may end up on your
dinner table

Learn more: http://www.naturalnews.com/032820_Chicken_McNuggets_ingredients.html

 

MedicalConspiracies- The #3 cause of death in the U.S.!!!

American Citizens as Guinea Pigs, Part 9
Health care mistakes are the 3rd leading cause of death in the United States. A landmark 1999 report by the Institute of Medicine showed that 100,000 deaths occur in the US each year as a result of health care harm. A 2007 CDC Control report said that an additional 99,000 people die annually from hospital-acquired infections. There have been more than 80 reported deaths in the United States linked to the use of.....
http://www.newswithviews.com/Nelson/kelleigh125.htm
by Kelleigh Nelson

MedicalConspiracies- Dr. Greger's new Latest in Nutrition DVD (all proceeds to charity)

This is what I posted to my newsletter today (subscribe at
http://oi.vresp.com/?fid=b35d0d3558):

I'm so excited to announce that the newest 2011 volume of my annual
Latest in Nutrition DVD series is now available for pre-order at
http://DrGreger.org/DVDs and will ship out July 1.

As usual, I scoured the world's scholarly literature on clinical
nutrition so you don't have to, bringing together the most
interesting, practical, and groundbreaking science published over the
last 12 months on how best to feed ourselves and our families to
prevent, treat, and even reverse chronic disease.

Here's the list of chapters:

1. Antioxidant content of 3,139 foods
2. Plant foods versus animal foods
3. What's your healthy eating score?
4. Did a vegan diet kill this baby?
5. American vegans placing babies at risk
6. Vegan epidemic
7. Pregnant vegans at risk for iodine deficiency
8. Too much iodine can be as bad as too little
9. Calcium absorption: soy milk versus cow milk
10. The effect of soy on premature puberty
11. Is milk and mucus a myth?
12. Cholesterol bomb shell
13. Industry left with egg on its face
14. Egg industry blind spot
15. Golden glow
16. Produce, not pills to increase physical attractiveness
17. Rosy glow
18. Chicken consumption and the feminization of male genitalia
19. Food sources of PCB chemical pollutants
20. Cancer prevention and treatment may be the same thing
21. Vegetables versus breast cancer
22. Mushroom size matters
23. Multivitamin use and breast cancer risk
24. Relieving yourself of excess estrogen
25. Stool size matters
26. Food mass transit
27. Bowels of the Earth
28. Improving mood through diet
29. Inflammatory remarks about arachidonic acid
30. Chicken, eggs, and inflammation
31. Chicken's fate is sealed
32. Fish oil in troubled waters
33. The effect of canned tuna on future wages
34. Pork tapeworms on the brain
35. Avoiding epilepsy through diet
36. Saffron for the treatment of Alzheimer's
37. Saffron versus Aricept
38. Do doctors make the grade?
39. Avocado chemo
40. Unholy guacamole?
41. Resuscitating Medicare
42. Our number one killer can be stopped
43. China Study on sudden cardiac death
44. The Tomato Effect

To order, go to:

http://www.DrGreger.org/DVDs

As always, all the proceeds I receive from the sale of all my DVDs go
to charity.

Enjoy!
-Michael

I'm so excited to announce that the newest volume of my annual Latest
in Nutrition DVD series is now available for pre-order at http://DrGreger.org/DVDs
and will ship out July 1.

As usual, I scoured the world's scholarly literature on clinical
nutrition so you don't have to, bringing together the most
interesting, practical, and groundbreaking science published over the
last 12 months on how best to feed ourselves and our families to
prevent, treat, and even reverse chronic disease.

Here's the list of chapters:

1. Antioxidant content of 3,139 foods
2. Plant foods versus animal foods
3. What's your healthy eating score?
4. Did a vegan diet kill this baby?
5. American vegans placing babies at risk
6. Vegan epidemic
7. Pregnant vegans at risk for iodine deficiency
8. Too much iodine can be as bad as too little
9. Calcium absorption: soy milk versus cow milk
10. The effect of soy on premature puberty
11. Is milk and mucus a myth?
12. Cholesterol bomb shell
13. Industry left with egg on its face
14. Egg industry blind spot
15. Golden glow
16. Produce, not pills to increase physical attractiveness
17. Rosy glow
18. Chicken consumption and the feminization of male genitalia
19. Food sources of PCB chemical pollutants
20. Cancer prevention and treatment may be the same thing
21. Vegetables versus breast cancer
22. Mushroom size matters
23. Multivitamin use and breast cancer risk
24. Relieving yourself of excess estrogen
25. Stool size matters
26. Food mass transit
27. Bowels of the Earth
28. Improving mood through diet
29. Inflammatory remarks about arachidonic acid
30. Chicken, eggs, and inflammation
31. Chicken's fate is sealed
32. Fish oil in troubled waters
33. The effect of canned tuna on future wages
34. Pork tapeworms on the brain
35. Avoiding epilepsy through diet
36. Saffron for the treatment of Alzheimer's
37. Saffron versus Aricept
38. Do doctors make the grade?
39. Avocado chemo
40. Unholy guacamole?
41. Resuscitating Medicare
42. Our number one killer can be stopped
43. China Study on sudden cardiac death
44. The Tomato Effect

To order, go to:

http://www.DrGreger.org/DVDs

As always, all the proceeds I receive from the sale of all my DVDs go
to charity.

Enjoy!
-Michael Greger, M.D.

--
To subscribe: MedicalConspiracies-subscribe@googlegroups.com
Alternative Medicine info: http://www.elementsofhealth.webs.com/

"ClayAdvantage" The Gift of Health http://ClayAdvantage.com/
Holistic Store: http://www.holisticenergystore.com/

Information here in is for educational purpose only; it may be news related,
speculation or opinion. Consult with a qualified MD before deciding on any course of treatment, especially for serious or life-threatening illnesses.
FDA and FTC have not evaluated or endorsed any message or product from this group. http://www.law.cornell.edu/uscode/17/107.shtml

MedicalConspiracies- Gluten then and now

Gluten then and now

Monday, June 27, 2011 by: Julie McGinnis

(NaturalNews) Over the past decade, the frequency of conversations about gluten intolerance (GI) and celiac disease (CD) in the United States has gone from almost unheard of to commonplace. Chances are your local supermarket sells dozens of items labeled "gluten free" where none existed five years ago. Restaurants and school lunch programs frequently offer gluten-free alternatives. What happened?

Before I dive into that discussion, I want to clarify some terms to minimize confusion. "Gluten" is the general term for a mixture of tiny protein fragments (called polypeptides), which are found in cereal grains such as wheat, rye, barley, spelt, faro, and kamut. Gluten is classified in two groups: prolamines and glutelins. The most troublesome component of gluten is the prolamine gliadin. Gliadin is the cause of the painful inflammation in gluten intolerance and instigates the immune response and intestinal damage found in celiac disease. Although both conditions have similar symptoms (pain, gas, bloating, diarrhea), or sometimes no gastrointestinal symptoms at all, celiac disease is an autoimmune reaction to gluten that can cause severe degradation of the small intestine; whereas, gluten intolerance/sensitivity is an inability to digest gliadin with no damage to the intestines.

The medical community's use of improved diagnostic tools (saliva, blood, and stool tests; and bowel biopsies) as well as self-diagnosis by aware individuals has certainly contributed to the swelling ranks of people afflicted with these maladies; however, that's not the whole story. A combination of hybridized grains, America's growing appetite for snacks and fast food, and the genetics of gluten intolerance and celiac disease have brought discussions of these once uncommon conditions front and center.

New evidence indicates that the hybrid versions of grains we eat today contain significantly more gluten than traditional varieties of the same grains. Experts such as Dr. Alessio Fasano, medical director of the Center for Celiac Research at the University of Maryland School of Medicine, believe this recent increase in the amount of gluten in our diet has given rise to the number of people suffering from gluten intolerance and celiac disease.

According to Fasano, "The prevalence of celiac disease in this country is soaring partly because changes in agricultural practices have increased gluten levels in crops." He further states, "We are in the midst of an epidemic."

For example, the ancient wheat that Moses ate was probably very different from our wheat today. Moses lived about 3,500 years ago, when wheat, spelt, and barley were all popular grains. Modern wheat varieties, however, have been bred to grow faster, produce bigger yields, harvest more efficiently, and bake better bread. The downside to today's hybridized cereal grains is that they contain more gluten.

Celiac disease was once considered a rare malady and was estimated to have afflicted approximately 1 in 2,000 people in the United States. According to research done by the Mayo Clinic, CD is four times more common today that it was five decades ago. This increase is due to increased awareness and diagnostics, and the estimate today is that 1 out of every 133 people in the United States has celiac disease. To read more facts and figures please read The University of Chicago Celiac Disease center at http://www.uchospitals.edu/pdf/uch_...

Here are estimates for other parts of the world:
· 3 in 100: United Kingdom
· 1 in 370: Italy
· 1 in 122: Northern Ireland
· 1 in 99: Finland
· 1 in 133: United States
· Once thought rare for African-, Hispanic- and Asian-Americans, current estimates in these populations: 1 in 236
· 1 in 30 are estimated to have gluten intolerance in the United States.

More than 6,000 years before Moses was born, an agricultural revolution took place in the Middle East that allowed humans to embrace farming (sewing and harvesting wild seeds), herding, and other forms of agriculture and move away from our hunter-fisher-gatherer ancestors. This was the first major introduction of gluten into the human diet.

According to Dr. Loren Cordain, PhD, author of The Paleo Diet, "The foods that agriculture brought us -- cereals, dairy products, fatty meats, salted foods, and refined sugars and oils- proved disastrous for our Paleolithic bodies.... studies of the bones and teeth early farmers revealed that they had more infectious diseases, more childhood mortality, shorter life spans, more osteoporosis, rickets, and other bone mineral density disorders than their ancestors thanks to the cereal-based diet. They were plagued with vitamin and mineral deficiencies and developed cavities in their teeth."
In other words, people traded their health for sustainable food sources and a less nomadic way of life.

Two hundred years ago, the global diet received another big injection of gluten with the birth of the Industrial Revolution and steam-powered mills that were able to produce refined-grain flours that had significantly longer shelf lives, making flour (aka: gluten) more accessible and available to an almost global market. "We were able to mill and process grains for consumption and eat them in larger quantities than we had ever done in the past," writes Cordain.

Jack Challem, "The Nutrition Reporter," offers a different long view of human consumption of gluten: "Look at in another way, 100,000 generations of people were hunter-gatherers, 500 generations have depended on agriculture, and only 10 generations have lived since the start of the industrial age, and only two generations have grown up with highly processed fast foods. This short period of time in the course of man's existence that grains have been around has proven that many of us are not physiologically able to tolerate gluten."

Historical evidence of people having trouble digesting gluten was first documented in the 2nd century A.D. when the Greek physician Aretaeus of Cappadocia, diagnosed patients with celiac disease. The symptoms included "wasting and characteristic stools." Since Aretaeus' time, the disease has gone by a variety of names, including "non-tropical sprue," "celiac sprue," "non-celiac gluten intolerance," "gluten intolerance enteropathy," and "gluten sensitive enteropathy."

Fast forward to 1950, when the Dutch pediatrician Willem-Karel Dicke proposed wheat gluten was the cause of the disease. His theory was based on observations that celiac children improved during World War II when wheat was scarce in Holland.

As Challem points out, today, thanks in large part to the fast food and snack food industries, gluten is in just about every kind of food imaginable.

So Why Can't Everyone Handle Gluten?

People who that carry any of the genes for CD and GI (expressed or not) are more susceptible to developing either condition. You can carry two dominate genes for celiac disease and perhaps end up developing CD or you can carry one dominant gene and one recessive gene and develop only GI. Your genes determine the body's immune response in the presence of gluten, and many different health problems may result from that response. Some people may have their brain affected and develop cognitive problems such as depression or impaired brain function, while others suffer pancreatic problems and develop diabetes. Research still needs to be done to answer the question as to why these maladies affect different parts of the body in different people.
When populations that are genetically predisposed to CD and GI are exposed to cereal grains with higher gluten content, there's little wonder why more people are having these genes "turned on" and develop gluten insensitivity on a much larger scale -- especially now that the flour made from these grains are part of the "hidden ingredients" in foods from ice cream to lunch meats.

OK, Now What?

So, gluten has changed, and we have changed, and it appears not for the better. Fortunately or unfortunately, depending on how you look at it, identifying and eliminating the foods and ingredients from your life that do not work for your body is the only answer. There is no magic pill to take to make it all go away.

If you, or someone you know, is experiencing major health issues that aren't getting better, enlisting a knowledgeable physician who understands the complexities of CD and GI testing is an excellent idea; however, on average, it takes the medical community 10 years to diagnose people who are suffering with severe health problems from undiagnosed CD and GI.?

The Bottom Line

Gluten intolerance is not a fad diet. I have seen countless cases display miraculous improvements in?long standing ailments -- simply by adapting this lifestyle. Even if you have a test for CD and it comes back negative?and medical community clears you to continue?eating gluten, but you feel better without it,?listen to your body. You?know yourself far better than anyone else and you deserve?good health. If you have doubts about your diet, try going gluten-free for two weeks and see how you feel. Those with more advanced illnesses (autoimmune diseases and such) will usually not experience changes until they have been gluten-free for six months to a year.

Julie McGinnis, M.S., R.D., certified herbalist holds a Master's degree in nutrition from the University of Bridgeport in Connecticut and has been involved in the field of nutrition for twenty years. Upon completion of her herbal certification she began her career in complimentary health and worked for years in research and development for a professional line of nutrition supplements. She has written professional nutrition and health literature for national retailers and other small businesses. She is one of three owners of The Gluten Free Bistro in Boulder, CO a manufacturer of gluten-free pizza, pasta and flour.

About the author:
Julie McGinnis, M.S., R.D., certified herbalist holds a Master's degree in nutrition from the University of Bridgeport in Connecticut and has been involved in the field of nutrition for twenty years. Upon completion of her herbal certification she began her career in complementary health and worked for years in research and development for a professional line of nutrition supplements. She has written professional nutrition and health literature for national retailers and other small businesses. She is one of three owners of The Gluten Free Bistro in Boulder, CO a manufacturer of gluten-free pizza, pasta and flour.www.theglutenfreebistro.com

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Learn more: http://www.naturalnews.com/032823_gluten_intolerance_celiac_disease.html

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MedicalConspiracies- Correct Balance of iodine - Supplemental or Therapeutic Dosage

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http://www.iodine-resource.com/lugols-iodine.html

LUGOLS IODINE

A Short History Lesson

The product, Lugol's Iodine was created in 1829 by Dr. Jean Lugol, a French physician. He mixed 5% iodine and 10% potassium iodine in distilled water.

Through this combination of elements, Dr. Lugol was able to achieve remarkable success.

The formula for use then and now, is two drops per day. This dosage of 12.5 mg. of 5% iodine closely matches your daily requirement for iodine when you are not eating enough foods high in iodine.

Correct Balance

This particular combination of iodine and iodide (potassium iodine) is readily absorbed by your entire body.

Before much research was done on absorption by the body, it was believed that iodine alone could be absorbed and converted to iodide in the intestinal tract.

Research performed by Dr. K. Thrall and published in Fundamental and Applied Toxicology, 15:75-81, 1990, proved this to be an incorrect theory.

SSKI and most other liquid iodine formulas do not have this correct balance of iodine and iodide, essential for easy body absorption.

Anyone undertaking iodine treatment should make certain the formula contains the correct ratio of iodine to iodide.

Tissue Absorption

Different tissues in the body, according to Dr. David Brownstein, author of Iodine: Why you need it, Why you can't live without it, expert in the field of iodine deficiency, explains how the body utilizes different forms of iodine in his book.

He explains why it makes sense to combine the two elements into the Lugols iodine formula for maximum and complete absorption by the body.

The thyroid gland utilizes iodide. The breasts, the prostate gland, and the skin concentrate iodine. Other parts of the body may use either iodine or iodide.

Supplemental or Therapeutic Dosage

Are you using Lugols iodine for your daily needs or for treatment of illness? The amount you use will vary accordingly.

There is one downside to this product. It has a very unique metallic taste. Some people find it offensive, while others have no problem with the taste.

For general health on a daily basis, add two drops or 12.5 mg. of 5% iodine to an 8 oz. glass of water, apple juice or apple cider in the morning.

Dr. Brownstein suggests starting at 6 mg. and gradually increasing to 50 mg. dosage daily.

ILLNESS

If you are fighting a bacterial or viral infection such as cold, flu, or strep, you may increase the dosage.

In an 8 oz. glass of distilled water or juice, add 50 mg. or 8 drops of 5% Lugols. This should be taken 20 minutes before eating to allow for absorption.

Conversion Chart Five Percent Lugols:

2 drops= 12.5 mg. 4 drops=25 mg. 8 drops=50 mg

Note: 2% iodine would require double(+) the drops

Additional Usage of Lugols

The iodine helps your body eliminate toxins stored in fat, especially bromine which may cause detox symptoms such as pimples and headaches.

Other detox symptoms may be fatigue, muscle aches, fever, diarrhea, and brain fog, and skin rashes.

Lugol's has been used to treat gout caused by high uric acid in the blood. The uric acid is deposited on the articular cartilage of joints, tendons, and surrounding tissues causing excruciating pain.

Lugols can be used topically on the skin for infection and sepsis. It can help open up blocked arteries, disinfect water, and cure bladder infections.

It has been shown to reduce or eliminate ovarian cysts, diminish unsightly keloids, loosen phlegm, and reduce or eliminate Peyronie’s Disease and Dupuytron’s contracture.