Wednesday, January 7, 2015
What Are Natural Flavors, Really?
by Amanda Woerner on 1/7/2015
Photo: Pond5
Look at the food label of almost any packaged good you consume and odds are you’ll spot the term “natural flavors.” But have you ever wondered what this mysterious additive actually contains? The answer isn’t as clear as you might think.
Though natural flavors may sound better than their presumably chemical-laden alternative — artificial flavors — it turns out they are not actually all that different from one another.
We got to the bottom of the difference between artificial and natural flavoring — and what it might mean for your health.
Why Natural Flavors Are Everywhere in Your Food
In the Food Scores database of over 80,000 foods created by the Environmental Working Group, “natural flavor” is the fourth most common ingredient listed on labels. The only ingredients that outrank it: salt, water and sugar. Yet, natural flavoring isn’t nearly as simple as these three pantry staples.
Added flavoring, both natural and artificial, could contain anywhere from 50 to 100 ingredients.
“Natural and artificial flavors play an interesting role in food. They’re essentially providing the taste and often they’re added to make the food more appealing, or to potentially replace something that’s lost through processing, storage or in some cases even from pasteurizing,” says David Andrews, Ph.D., senior scientist at the Environmental Working Group.
One place you’ll often spot natural or artificial flavor is in orange juice — manufacturers will add faux flavor to juice after it’s packaged in the plant, to ensure uniformity. “It’s to make sure that you have the exact same tasting food products across the country, any time of year,” Andrews says. “It’s become the signature of a lot of these products.”
Photo: Pond5
Blurred Lines: Artificial vs. Natural Flavors
So what distinguishes an artificial flavor from a “natural” flavor? Not much, according to Andrews. “The largest difference is that natural flavors are coming from natural sources — the original ingredient is found in nature and then purified and extracted and added back into the food.”
Artificial and natural add-ins might trick you into expecting flavors out of your foods that don’t exist in real life.
But, that doesn’t necessarily mean the “natural flavors” in your blueberry granola bar are simply…crushed-up blueberries. Rather, they probably consist of a chemical originally found in blueberries, enhanced and added into your food in a lab.
Artificial flavors, on the other hand, are usually entirely man-made, as opposed to being derived from a natural source. If the distinction seems fuzzy to you, you’re not alone. “The differentiation is really down to the origin of those molecules, whether synthetically processed in a lab or purified in a lab but from a natural source,” Andrews says.
Here’s where it gets even muddier: Added flavoring, both natural and artificial, could contain anywhere from 50 to 100 ingredients. And all of the extra ingredients in flavors often aren’t as innocent as you’d hope they would be. “The mixture will often have some solvent and preservatives — and that makes up 80 to 90 percent of the volume [of the flavoring]. In the end product, it’s a small amount, but it still has artificial ingredients,” Andrews says.
Ultimately, the difference between natural and artificial flavors often comes down to miniscule distinctions. “Most often, as far as I could find, the actual chemicals themselves could be identical or extremely close in terms of natural versus artificial,” Andrews says.
Could Natural Flavors Harm Your Health?
The amount of preservatives and solvents in natural flavors is too small to be linked to any ill health effects, Andrews notes. But, it still creates confusion, and may be leading consumers astray. “There’s the general fact of transparency, it’s hard to know what’s in these ingredient mixtures,” he says.
For example, artificial and natural add-ins might trick you into expecting flavors out of your foods that don’t exist in real life. “The goal is to make a short intense flavor that quickly dissipates so you come back for more,” Andrews says.
Vandana Sheth, RDN, CDE, and spokesperson for the Academy of Nutrition and Dietetics believes artificial or natural flavors may induce food cravings in some people. “As a consumer, it is important to be savvy about ingredients. Recognize that any food consumed in excess of your needs is going to affect your weight loss journey,” Sheth notes. Numerous studies have linked artificial sweeteners, which have the same super-sized effect on flavor, to weight gain and unhealthy dietary habits, too.
“One concern we have is the ability to make things more appealing than they may necessarily be,” Andrews says. “You can make [foods that aren’t as healthy] more appealing or even taste as if they’re extremely fresh when they may not be.”
While you don’t need to swear off natural or artificial flavors for life, Andrews advises sticking to a diet of whole foods when you can. Because you can be sure the flavors in an actual apple didn’t originate in a lab.
A large international study conducted in 17 countries and recently published in the New England Journal of Medicine has found the advice given by doctors to their heart patients and others with regard to sodium has been WRONG.
Posted on: Tuesday, January 6th 2015 at 2:30 pm
Written By: Case Adams, Naturopath
A large international study conducted in 17 countries and recently published in the New England Journal of Medicine has found the advice given by doctors to their heart patients and others with regard to sodium has been WRONG.
Conventional advice given by most Western doctors and even published by the U.S. Office of Disease Prevention and Health Promotion – part of the U.S. Department of Health and Human Services – has recommended that those under 50 years old limit their sodium intake to less than 2,300 milligrams per day, and those over 50 limit their sodium consumption to less then 1,500 milligrams per day.
The recent study, conducted by nearly 400 scientists around the world, followed 156,424 people between the ages of 35 and 70 years old living in 628 cities and villages in Argentina, Bangladesh, Brazil, Canada, Chile, China, Colombia, India, Iran, Malaysia, Pakistan, Poland, South Africa, Sweden, Turkey, United Arab Emirates, and Zimbabwe.
Urinary sodium levels tested
Within this study, the researchers measured urinary sodium and potassium levels among 101,945 people from the five continents by sampling fasting urine in the morning. The urine samples were analyzed and compared with the medical history and prescription history of each subject.
The researchers especially focused upon any history of cardiovascular disease and death among the subjects, correlating the sodium and potassium levels with health history.
The researchers continued to follow the subjects for an average of 3.7 years after the initial samples were taken and analyzed.
Cancer patients were eliminated from the study, and other known predictors of heart disease and death were accounted for.
The researchers found that consuming less than 3,000 milligrams of sodium per day was associated with a 27 percent increase in cardiovascular disease and death.
Consuming between 3,000 milligrams and 6,000 milligrams of sodium each day was found to be associated with a lower risk of cardiovascular disease and death.
Consuming more than 6,000 milligrams per day was associated with a 15 percent increase in cardiovascular disease and mortality.
Remember that current guidelines have been limiting sodium consumption to 1,500 milligrams for those over 50, and less than 2,300 milligrams for those 50 or younger.
And the bottom line of this study finds that consuming between 3,000 and 6,000 milligrams of sodium per day decreases ones risk of heart conditions and death while consuming less than 3,000 and more than 6,000 increases risk. More specifically, the research found that more than 7,000 milligrams per day increases risk significantly.
Why the mistake?
Why has the medical industry been so off about this? In their paper, the study authors suggested that current sodium intake guidelines are based primarily upon shorter studies and study models that don't apply directly to the general population.
This current study removes those elements, allowing for a direct understanding between how much sodium people are consuming, how much is healthy, and how much is not healthy.
Because the kidneys carefully manage the body's levels of sodium and potassium, urinary samples provide an accurate way to monitor someone's total sodium consumption.
Yet this confirms previous research
As I reported several years ago, despite the notion that previous findings have been to the contrary, a 2011 study from from Albert Einstein School of Medicine followed more than 360,000 human subjects and another from Canada's McMaster University followed 4,729 human subjects, correlating their sodium levels with cardiovascular health.
These studies found, respectively, that sodium levels less than 2,500 milligrams per day and 3,000 milligrams per day increased the incidence of heart disease among the participants.
Hypertension mostly unrelated to sodium consumption
In addition to these studies, research from University of California more than three years ago also found that sodium guidelines were mistaken.
This research was a compilation of clinical studies including a 2009 U.C-Davis study that included 129 studies and 50,060 human subjects tested with 24-hour urinary sodium excretion examinations.
This research also compiled research analyzed the various studies regarding salt intake and hypertension, along with heart conditions in general.
The central assumption of conventional medicine is that higher sodium levels within the blood that lead to hypertension are produced by higher consumption of sodium.
The research found that the body self-adjusts and regulates the sodium intake within the body, yielding healthy levels. This regulation takes place through the discharge of sodium outside of healthy levels.
Confirming the above studies, this compilation of research also found that healthy sodium consumption ranges between 2,622 to 4,840 milligrams per day.
This research concluded that the decreased rates of hypertension in the U.S. were not connected with reduced sodium intake, as some have proposed. In fact, their statistics found that sodium consumption has been increasing with the increased consumption of processed foods.
Sodium appetite explained
According to the researchers, the body maintains its internal sodium levels by increasing what they called "sodium appetite." When the body senses its internal sodium levels are too low, we will naturally seek more sodium in our foods.
Ayurvedic medicine has long described such a notion as the body seeking foods with saltier flavor – called salt cravings to balance the rasa system.
But if more sodium is consumed than needed, the body will automatically adjust its internal sodium levels by excreting more sodium in the urine. The body uses what doctors refer to as the renin-angiotensin-aldosterone system to balance sodium levels.
Modern refined salt and sodium balance
The recent study also found that consuming more than 1,500 milligrams of potassium per day was associated with a significantly reduced risk of cardiovascular disease and mortality, while consuming less than 1,500 milligrams was linked to increased risk.
This brings into focus a larger view, that of balancing sodium intake along with other macro and trace minerals. This is important because our sodium levels and its impact upon our health also relates to our consumption of many other important minerals such as potassium, calcium, boron, zinc and many others.
Modern refined salt, however, does not help balance our mineral consumption. Because white salt is stripped of other minerals such as calcium, magnesium, potassium and many trace elements, consuming refined salt helps distort our mineral requirements – with a leaning towards sodium, with sodium chloride out of proportion with what typically accompanies the compound in nature.
Adding insult to injury, modern salt often contains numerous chemical additives such as tricalcium phosphate, silica dioxide, sodium ferrocyanide, ferric ammonium citrate and/or sodium silico-aluminate.
Consuming natural sea salts or rock salts provide a pathway of consuming a better balance of trace minerals. Just be aware that iodine is a typical additive of modern salt that is often deficient in today's diets.
REFERENCES:
O'Donnell M, Mente A, Rangarajan S, McQueen MJ, Wang X, Liu L, Yan H, Lee SF, Mony P, Devanath A, Rosengren A, Lopez-Jaramillo P, Diaz R, Avezum A, Lanas F, Yusoff K, Iqbal R, Ilow R, Mohammadifard N, Gulec S, Yusufali AH, Kruger L, Yusuf R, Chifamba J, Kabali C, Dagenais G, Lear SA, Teo K, Yusuf S; PURE Investigators. Urinary sodium and potassium excretion, mortality, and cardiovascular events. N Engl J Med. 2014 Aug 14;371(7):612-23. doi: 10.1056/NEJMoa1311889.
McCarron DA, Kazaks AG, Geerling JC, Stern JS, Graudal NA. Normal range of human dietary sodium intake: a perspective based on 24-hour urinary sodium excretion worldwide. Am J Hypertens. 2013 Oct;26(10):1218-23. doi:10.1093/ajh/hpt139.
Alderman MH, Cohen HW. Dietary sodium intake and cardiovascular mortality: controversy resolved? Am J Hypertens. 2012 Jul;25(7):727-34. doi:10.1038/ajh.2012.52.
O'Donnell MJ, Yusuf S, Mente A, Gao P, Mann JF, Teo K, McQueen M, Sleight P, Sharma AM, Dans A, Probstfield J, Schmieder RE. Urinary sodium and potassium excretion and risk of cardiovascular events. JAMA. 2011 Nov 23;306(20):2229-38. doi: 10.1001/jama.2011.1729.
Adams C. Pure Water. Logical Books, 2011.Sodium Intake
10 Signs Your Child Has a Food Sensitivity and What to Do About It
10 Signs Your Child Has a Food Sensitivity and What to Do About It
If your child has a food allergy, you are probably already aware if, for example, he gets hives after he eats strawberries, or he can’t breathe around peanuts. Because of this immediate immune response or IgE reaction, food allergies are typically very easy to determine. Harder to pinpoint however are food sensitivities, which are IgG or delayed immune reactions. These IgG reactions can be very difficult to recognize because of the vague and often wide range of symptoms that may take up to 72 hours to display themselves.
Food sensitivities can develop over time, often because of over consumption of these foods and imbalances in the gut microbiome. The top five food sensitivities I see in children are: gluten, dairy, corn, soy, and eggs. The potential consequences of consuming these foods if your child has a sensitivity to one of them are inflammation which can lead to a leaky gut and chronic illnesses such as autoimmune diseases in the future.
So what are the signs of food sensitivities in your child and how do you test for them?
10 Signs Your Child Has a Food Sensitivity
1. Stomach aches
2. Constipation and diarrhea
3. Fatigue, joint pain, and muscle pain
4. Frequent infections, especially of the ears and throat
5. Skin irritation and rashes
6. Behavioral issues
7. ADD/ADHD or other problems with concentration
8. Unexplained weight gain or loss
9. Frequent bed wetting
10. Autism Spectrum Disorder
How To Test For Food Sensitivities
I recommend that all of my patients, no matter what age, go through an elimination diet that I call The Myers Way Comprehensive Elimination Diet. On The Myers Way I have my patients remove twelve inflammatory foods for at least two weeks and then gradually add each food back in one at a time, observing reactions and symptoms. Depending on the age of the child, severity of symptoms, and how picky they are, we may tailor the diet to include only the top five inflammatory foods listed above. I will often present The Myers Way to the child as a science experiment where we are going to play detective and figure out which food causes which symptom or no symptom at all. Now remember, these IgG food sensitivity symptoms are often very vague and subtle!
For that reason, in my practice I frequently recommend doing an IgG food sensitivity blood test. The advantage of this is that we can see your child’s immune response to over 150 foods. The downside of this testing is that it’s not 100% perfect and there can be false positives if your child has a leaky gut and false negatives if they are not currently consuming the food.
At the end of the day, the body knows better than any test. If you remove the foods and your child feels better or symptoms resolve, that’s a sign of a food sensitivity. Or, if when your child adds the food back in he feels worse or his symptoms get worse, that’s a sign of a food sensitivity.
5 Tips To Help You and Your Child Cope With Food Sensitivities
At first, this may seem overwhelming. Every parent wants their kid to be healthy and fit in. Luckily there’s plenty you can do to help them grow up healthy and happy. Regardless of age, the five tips below will help you ease their transition into a diet more suited for their bodies.
1. Empower your child.
This starts with the elimination diet. Allowing your child to be the detective and figure out which foods cause a problem gives them power over their health. I find that once children go through the elimination diet, they quickly recognize the correlation between the aggravating food and the uncomfortable symptoms. They make the decision themselves to avoid the food and don’t see it as an arbitrary rule they can break once they’re out of the house. Depending on how picky your child is, changes might be more difficult, but emphasize all of the delicious foods that your child CAN eat, instead of focusing on the few they can’t.
2. Eat what they eat.
Show your child that everyone else is on board with them, and that their sensitivity is not theirs alone. Food is intrinsically tied to our culture, our family, and our social life. That may be frustrating if you have a restricted diet, but it also presents you with a great opportunity to make new memories with your family: cooking together, finding new favorite restaurants, maybe even coming up with new snacks to take with you on trips. Your children look to you in every situation, so model for them. Show them how to prepare and cook for themselves. Demonstrate the importance of reading nutrition labels and asking questions at restaurants.
The stress of a diet change lessens when surrounded by a network of supportive family. You shouldn’t expect your child to be able to give up a food they loved while the rest of the family eats it, and your family shouldn’t expect you to cook a different meal for each person. You do not want to create a dynamic where one child feels deprived. Support them by removing the food from your house. Chances are, the offending food isn’t so great for anyone else anyway. It’s best to remove problematic foods like gluten and dairy before illness has a chance to take root.
3. Ease the transition by getting creative in the kitchen.
This is a great opportunity to come up with some new recipes and get the entire family involved. Lay some guidelines and create a weekly menu with your children, giving them some say in what they eat. If your children are picky eaters, remember that tastebuds do eventually adapt and change, and the sooner changes are made the better.
You may be able to control what your children eat when they are at home, but what about when they are out of the house? This is where some preparation is truly essential. Pack a lunch for your child (if within your means) to sidestep problematic school lunches. Explain to them that they shouldn’t trade food with their classmates or eat the cafeteria food, and make that easier for them by packing fun snacks and lunches that they enjoy. Focus on whole fruits and vegetables, or other portable options like leftover soup in a thermos, nut butters, brown rice tortillas (if your child can tolerate grains), and maybe a homemade muffin as a treat.
4. Educate other parents and teachers.
Be your child’s advocate! If you cannot pack a lunch for your child, talk to the teachers about your options. Explain the situation to them and make sure they understand the seriousness of a food sensitivity, and which foods are problematic. Ask for a copy of the school lunch menu, and help your child select the appropriate meals.
Depending on the age of the child, classroom cross-contamination can be a concern. Ask your child’s teacher if you can give them some approved snacks to keep on hand in case a classmate brings food to share. Certain craft supplies contain gluten, so be sure to make your child’s teacher aware of that fact.
Outside of the classroom, educate other parents about the food sensitivity. If your child is going to a birthday party, ask if you can bring some yummy gluten-free treats for the party guests. Most people won’t be aware of the sensitivity, and as a parent you need to teach them.
5. Find a support system outside of your family.
There are many great resources for parents of children with dietary restrictions. It can be daunting helping your child cope with a food sensitivity while trying to navigate the changes yourself. Meetup.com is one place to find support groups in your area of parents and children dealing with the same situation. It’s a great way to share tips for success. Get started with some great gluten-free, dairy-free recipes from my blog, or visit my Facebook page!
For more information on how to set your children up for lifelong wellness, check out my podcast with my nutritionist, Brianne Williams, RD, LD.
If you’d like further guidance, you can set up a Wellness Coaching session with our Registered Dietician, who can guide you through the steps for the elimination diet and sensitivity testing.
Tuesday, January 6, 2015
Heavy Cell Phone Use Can Quadruple Your Risk of Deadly Brain Cancer
January 06, 2015 | 200,476 views
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By Dr. Mercola
No one wants to hear that something as “indispensable” as your cell phone might cause grave harm to your health, but that’s exactly what mounting evidence tells us we’re faced with.
Wireless phones and other gadgets have the potential to cause all sorts of health problems, from headaches to brain tumors. The link between brain cancer and cell phone use has been a particularly persistent one, and mounting research has only made this association stronger...
As mentioned in the featured video, previous research has shown that those who begin using cell phones heavily before age 20 have four to five times more brain cancer by their late 20s, compared to those whose exposure is minimal.
In 2011, the International Agency for Research on Cancer (IARC), an arm of the World Health Organization (WHO), declared cell phones a Class B Carcinogen, meaning a “possible cancer-causing agent,” based on the available research.
This places cell phones in the same category as diesel engine exhaust, some pesticides, and some heavy metals. The expert panel ruled that there was “some evidence” that regular cell phone use increased the risk of two types of tumors – brain tumors (gliomas) and acoustic neuromas.
When you consider the fact that your body is bioelectric, it’s easier to understand how and why biological damage from wireless phones might occur.1
For starters, your body uses electrons to communicate, and inside every cell are mitochondria, the “power plants” of the cell, and these mitochondria can be adversely impacted by electromagnetic fields, resulting in cellular dysfunction. Other mechanisms of harm have also been discovered in recent years.
Wireless Phone Use Increases Risk of Malignant Brain Tumor
The latest analysis,2, 3 published online ahead of print in October, was performed by Dr. Lennart Hardell, a professor of oncology at University of Örebro in Sweden, and statistician Michael Carlberg from the same University.
The pair looked at data from two previous case-controlled studies on Swedish patients diagnosed with malignant brain tumors during the periods of 1997-2003 and 2007-2009.
The patients were between the ages of 18 and 80 years old at the time of their diagnosis. Cell phone use was ascertained via questionnaires. (Use of a hands-free device counted as non-exposure.) In all, nearly 1,500 brain cancer patients were included, along with 3,530 cancer-free controls.
Using regression analysis, adjusted for gender, age, year of diagnosis, and socioeconomic index, the odds of developing a malignant and highly lethal brain cancer called glioma rose concurrently with increased cell phone use.
The more hours spent with a cell phone pressed to their ear, and the more years they’d spent using a mobile phone, the higher the odds were.
- Those who logged the most amount of hours on their cell phones were twice as likely to develop glioma compared to those who used them the least
- Those who used either a cell phone or cordless house phone for more than 25 years had triple the risk of glioma, compared to those who had used wireless telephones for less than one year
To put this risk ratio into some perspective, just over five people out of 100,000 were diagnosed with malignant brain cancer between 1995 and 2002. If that rate triples, the odds of developing a malignant brain tumor rise to about 16 out of 100,000.
But, there are also signs that technology is progressively getting more harmful—not less so... As noted in the featured article:4
“The case control studies covered periods during which phone technologies had changed considerably. It started with first generation analogue phones that had an output power of 1 W at about 900 MHz.
The 2nd generation GSM (Global System for Mobile Communication) phones (2G) with either 900 or 1800 MHz frequency had pulsed output power averaging tens of mW.
The 3rd generation (3G) phones UMTS (Universal Mobile Telecommunication System) are more amplitude modulated than pulsed, and typically use a broad frequency band (5 MHz width) from 700-3 590 MHz on a worldwide basis, and from 900-2 170 MHz in Europe with output power of the order of tens of μW.”
The findings show that 3G phones may cause more harm than earlier versions, raising the risk of brain cancer four-fold. It also appears to have shorter latency period—just five to 10 years, compared to about 25 years for earlier mobile phone versions.
Proposed Mechanisms of Harm
One mechanism of harm, published in 2010,5 explains how electromagnetic fields damage your cells and DNA by inducing a cellular stress response. The research was conducted by Dr. Martin Blank,6 PhD, a former Associate Professor at Columbia University in the department of physiology and cellular biophysics, and past president of the Bioelectromagnetics Society.
He gave an informative speech at the November 18, 2010 Commonwealth Club of California program, "The Health Effects of Electromagnetic Fields," co-sponsored by ElectromagneticHealth.org.
In his lecture, Dr. Blank explained that DNA, with its “coil of coils” structure, is very vulnerable to electromagnetic fields. It possesses the same structural characteristics of a fractal antenna (electronic conduction and self-symmetry), and these two properties allow for greater reactivity of DNA to electromagnetic fields than other tissues.
Moreover, no heat is required for this DNA damage to occur. Dr. Blank believes the potential harm of wireless technologies can be significant, and that there’s plenty of peer-reviewed research to back up such suspicions.
A review of 11 long-term epidemiologic studies published in the journal Surgical Neurology7 in 2009 revealed that using a cell phone for 10 years or longer approximately doubles your risk of being diagnosed with a brain tumor on the same side of the head where the cell phone is typically held. Both Dr. Hardell and Carlberg were involved in that study as well, and these findings are very similar to the findings in their latest review, discussed earlier.
Another important study, funded by the US government, was published in JAMA8, 9 in 2011. Using a specialized brain scanner capable of detecting alterations in glucose, the researchers determined that cell phone radiation triggers your brain cells to metabolize glucose at an increased rate. Glucose metabolism equates to cell activation, so the findings indicate that radiation from your cell phone has a well-defined measureable influence on your brain. Essentially, each time you put a cell phone up to your ear, you’re artificially activating your brain cells. While that much is clear, it’s still unknown whether this excess glucose production is harmful, or can cause a cascade of problems down the line.
Common-Sense Guidelines to Protect Your and Your Family’s Health
It’s important to note that researchers are in general agreement that there’s a latency period of about 10 years or more before the damage shows up, which places children at greatest risk—a risk that is potentially exacerbated with more modern 3G technologies, which appear to be even more harmful than earlier versions.
From my perspective, the evidence clearly indicates that we need to invoke the precautionary principle with regards to cell phone use, as well as other wireless technologies. Until the industry starts taking this matter seriously, the responsibility to keep children safe falls on the parents. To minimize the risk to your brain, and that of your child, pay heed to the following advice:
- Don’t let your child use a cell phone. Barring a life-threatening emergency, children should not use a cell phone, or a wireless device of any type. Children are far more vulnerable to cell phone radiation than adults, because of their thinner skull bones.
- Keep your cell phone use to a minimum. Turn your cell phone off more often. Reserve it for emergencies or important matters. As long as your cell phone is on, it emits radiation intermittently, even when you are not actually making a call. Use a land line at home and at work.
- Reduce or eliminate your use of other wireless devices. Just as with cell phones, it is important to ask yourself whether or not you really need to use them every single time. If you must use a portable home phone, use the older kind that operates at 900 MHz. They are no safer during calls, but at least some of them do not broadcast constantly even when no call is being made. Note the only way to truly be sure if there is an exposure from your cordless phone is to measure with an electrosmog meter, and it must be one that goes up to the frequency of your portable phone (so old meters won’t help much). As many portable phones are 5.8 Gigahertz, we recommend you look for RF meters that go up to 8 Gigahertz.
- You can find RF meters at www.EMFSafetyStore.com. Even without an RF meter, you can be fairly certain your portable phone is problematic if the technology is labeled DECT, or digitally enhanced cordless technology. Alternatively, you can be very careful with the base station placement as that causes the bulk of the problem since it transmits signals 24/7, even when you aren't talking. If you can keep the base station at least three rooms away from where you spend most of your time, and especially your bedroom, they may not be as damaging to your health. Ideally it would be helpful to turn off or disconnect your base station every night before you go to bed.
- Limit cell phone use to areas with excellent reception. The weaker the reception, the more power your phone must use to transmit, and the more power it uses, the more radiation it emits, and the deeper the dangerous radio waves penetrate into your body. Ideally, you should only use your phone with full bars and good reception.
- Avoid carrying your cell phone on your body, and do not sleep with it below your pillow or near your head. Ideally, put it in your purse or carrying bag. Placing a cell phone in your bra or in a shirt pocket over your heart is asking for trouble, as is placing it in a man's pocket if he seeks to preserve his fertility. The most dangerous place to be, in terms of radiation exposure, is within about six inches of the emitting antenna. You do not want any part of your body within that area while the phone is on.
- Don't assume one cell phone is safer than another.There's no such thing as a "safe" cell phone.
- Respect others; many are highly sensitive to EMF. Some people who have become sensitive can feel the effects of others' cell phones in the same room, even when it is on but not being used. If you are in a meeting, on public transportation, in a courtroom or other public places, such as a doctor's office, keep your cell phone turned off out of consideration for the “secondhand radiation” effects. Children are also more vulnerable, so please avoid using your cell phone near children.
- Use a well-shielded wired headset: Wired headsets will certainly allow you to keep the cell phone farther away from your body. However, if a wired headset is not well-shielded -- and most of them are not -- the wire itself can act as an antenna attracting and transmitting radiation directly to your brain. So make sure the wire used to transmit the signal to your ear is shielded. One of the best kinds of headsets use a combination of shielded wire and air-tube. These operate like a stethoscope, transmitting the sound to your head as an actual sound wave; although there are wires that still must be shielded, there is no wire that goes all the way up to your head.
Most Powerful Antibiotic
This is The Most Powerful Natural Antibiotic Ever – Kills Any Infections in The Body
The basic formula of this powerful tonic dates back to medieval Europe, that is, from the era when people suffered from all sorts of diseases and epidemics.
This master cleansing tonic is actually an antibiotic that kills gram-positive and gram-negative bacteria. It has also a powerful antiviral and antifungal formula, increases blood circulation and lymph flow in all parts of the body. This plant-based remedy is the best choice for the fight against candida.
This tonic has helped many people to cure many viral, bacterial, parasitic and fungal diseases and even plague! Its power should most certainly not be underestimated.
It can cure many chronic conditions and diseases. Encourages blood circulation, and purifies blood. This formula has helped millions of people throughout the centuries to fight the most deadliest diseases. The secret is in the powerful combination of high-quality natural and fresh ingredients!
To sum up, this tonic is effective in the treatment of all diseases, successfully strengthens the immune system, acts as an antiviral, antibacterial, antifungal and antiparasitic medicine. Assists in the most severe infections.
Master tonic – Recipe
You may want to wear gloves during the preparation, especially when handling hot peppers, because it is difficult to get the tingling off your hands! Be careful, its smell is very strong, and it may stimulate the sinuses instantly.
Ingredients:
- 24 oz /700 ml apple cider vinegar (always use organic)
- ¼ cup finely chopped garlic
- ¼ cup finely chopped onion
- 2 fresh peppers, the hottest you can find (be careful with the cleaning – wear gloves!!!)
- ¼ cup grated ginger
- 2 tbsp grated horseradish
- 2 tbsp turmeric powder or 2 pieces of turmeric root
Preparation:
- Combine all the ingredients in a bowl, except for the vinegar.
- Transfer the mixture to a Mason jar.
- Pour in some apple cider vinegar and fill it to the top. It is best if 2/3 of the jar consist of dry ingredients, and fill in the rest with vinegar.
- Close well and shake.
- Keep the jar in a cool and dry place for 2 weeks. Shake well several times a day.
- After 14 days, squeeze well and strain the liquid through a plastic strain. For better results put a gauze over it. Squeeze well so the whole juice comes out.
- Use the rest of the dry mixture when cooking.
Your master tonic is ready for use. You do not need to keep the tonic in your fridge. It will last for long.
Extra Tip: You can also use it in the kitchen – mix it with some olive oil and use it as a salad dressing or in your stews.
Dosing:
- Caution: The flavor is very strong and hot!
- Extra Tip: Eat a slice of orange, lemon or lime after you take the tonic to ease the burning sensation and heat.
- Gargle and swallow.
- Do not dilute it in water as it will reduce the effect.
- Take 1 tablespoon every day to strengthen the immune system and fight cold.
- Increase the amount every day until you reach a dose of 1 small glass per day (the size of a liquor glass).
- If you struggle against more serious disease or infection, take 1 tablespoon of the tonic 5-6 times a day.
- It is safe for pregnant women and children (use small doses!) because the ingredients are all-natural and contain no toxins.
Health benefits
Garlic is a strong antibiotic with a wide range of health benefits. Unlike chemical antibiotics that kill millions of friendly bacteria your body needs, its only goal is bacteria and microorganisms. Garlic also encourages and increases the level of healthy bacteria. It is a powerful antifungal agent and destroys any antigen, pathogen, and harmful disease-causing microorganisms.
Onion is garlic’s closest relative and it has a similar but milder action. Together they create a strong fighting duo.
Horseradish is a powerful herb, efficient for sinuses and lungs. It opens sinus channels and increases circulation, where common colds and flu usually begin, as most doctors would agree.
Ginger has powerful anti-inflammatory properties and it is a strong circulation stimulant.
Chili peppers are the most powerful circulation stimulators. They just send their antibiotic properties to fight the disease where it is mostly needed.
Turmeric is the most perfect spice, cleanses infections and reduces inflammation. Blocks the development of cancer, and prevents dementia. It is especially useful for those who struggle with joint pain.
Apple cider vinegar – there must be something very healthy in the use of apple cider vinegar as the father of medicine, Hippocrates, used vinegar around 400 BC because of its healthy properties. It is said that he used only two remedies: honey and apple cider vinegar.
Apple cider vinegar is made from fresh and ripe apples which are later fermented and go through rigorous process to give the final product. Apple cider vinegar contains pectin, a fiber that reduces bad cholesterol and regulates blood pressure.
Health experts agree that people need more calcium as they get old. Vinegar helps the extraction of calcium from foods it is mixed with, which helps in the process of maintaining bone strength. Potassium deficiency causes a variety of problems including hair loss, brittle nails and teeth, sinusitis, and runny nose.
Apple cider vinegar is rich in potassium. Studies have shown that potassium deficiency results in slow growth. All of these problems can be avoided if you use apple cider vinegar regularly. Potassium also removes toxic wastes from the body.
Beta-carotene prevents damage caused by free radicals, maintains skin firm and young. Apple cider vinegar is good for those who want to lose weight.
It breaks up fat which supports a natural weight loss process. Apple cider vinegar contains malic acid, efficient in the fight against fungal and bacterial infections. This acid dissolves uric acid deposits that form around the joints, and thus alleviates joint pain. Dissolved uric acid is later eliminated from the body.
It is believed that apple cider vinegar is useful in treating conditions like constipation, headaches, arthritis, weak bones, indigestion, high cholesterol, diarrhea, eczema, sore eyes, chronic fatigue, mild food poisoning, hair loss, high blood pressure, obesity, and many other health problems.
The master tonic is the best combination to fight each of these conditions. Protect your health using natural antibiotics!
Source
Featured image Via: eatingforhealing.blogspot.com
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