Category Archives: Food - Page 2

“Clean” Protein

“Clean” Protein

One one-gram tablet provides as much usable protein as 35 grams of animal protein. A 35:1 ratio. And it’s virtual “All Clean”… The “Clean-Burning” protein. Read what this means below.
Each one-gram tablet contains only 1/2 calorie, compared to hundreds of calories in animal protein.


Son Formula Official Website

Master Amino Acid Pattern Official Website

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Master Amino acid Pattern as sole and total substitute for dietary proteins during a weight-loss diet to achieve the body’s nitrogen balance equilibrium.
Lucà-Moretti M, Grandi A, Lucà E, Muratori G, Nofroni MG, Mucci MP, Gambetta P, Stimolo R, Drago P, Giudice G, Tamburlin N, Karbalai M, Valente C, Moras G.
American Nutrition Clinics, Coral Gables, FL 33143, USA.
Results of this multicentric study have shown that by giving Master Amino acid Pattern (MAP) as a sole and total substitute of dietary proteins to 500 overweight participants undergoing the American Nutrition Clinics/Overweight Management Program (ANC/OMP), the participants’ body nitrogen balance could be maintained in equilibrium with essentially no calories (MAP 1 g=0.04 kcal), thereby preserving the body’s structural and functional proteins, eliminating excessive water retention from the interstitial compartment, and preventing the sudden weight increase after study conclusion commonly known as the yo-yo effect. Study results have shown that the use of MAP, in conjunction with the ANC/OMP regimen, has proven to be safe and effective by preventing those adverse effects associated with a negative nitrogen balance, such as oversized or flabby tissue, stretch marks, the sagging of breast tissue, increased hair loss, faded hair color, and fragile or brittle nails. Also prevented were those anomalies commonly associated with weight-loss diets, such as hunger, weakness, headache caused by ketosis, constipation, and decreased libido. The use of MAP in conjunction with the ANC/OMP also allowed for mean weight loss of 2.5 kg (5.5 lb) per week, achieved through reduction of excessive fat tissue and elimination of excessive water retention from the interstitial compartment.
Master Amino acid Pattern as substitute for dietary proteins during a weight-loss diet to achieve the body’s nitrogen balance equilibrium with essentially no calories.
Lucà-Moretti M, Grandi A, Lucà E, Muratori G, Nofroni MG, Mucci MP, Gambetta P, Stimolo R, Drago P, Giudice G, Tamburlin N.
American Nutrition Clinics, Coral Gables, FL 33143, USA.
Results of this multicentric study have shown that by giving 10 g (10 tablets) of Master Amino acid Pattern (MAP) as a substitute for dietary proteins, once a day, to 114 overweight participants undergoing the American Nutrition Clinics/Overweight Management Program (ANC/OMP), the participants’ nitrogen balance could be maintained in equilibrium with essentially no calories (MAP 1 g=0.04 kcal), thereby preserving the body’s structural and functional proteins, eliminating excessive water retention from the interstitial compartment, and preventing the sudden weight increase after study conclusion commonly known as the yo-yo effect. Study results have shown that the use of MAP, in conjunction with the ANC/OMP, has proven to be safe and effective by preventing those adverse effects associated with a negative nitrogen balance, such as oversized or flabby tissue, stretch marks, sagging of breast tissue, increased hair loss, faded hair color, and fragile or brittle nails. Also preventing those anomalies commonly associated with weight-loss diets, such as hunger, weakness, headache caused by ketosis, constipation, or decreased libido, the use of MAP, in conjunction with the ANC/OMP, allowed for mean weight loss of 1.4 kg (3 lb) per week.
Results of taking Master Amino acid Pattern as a sole and total substitute of dietary proteins in an athlete during a desert crossing.
Lucà-Moretti M, Grandi A, Lucà E, Mariani E, Vender G, Arrigotti E, Ferrario M, Rovelli E.
American Nutrition Clinics, Coral Gables, Florida 33143, USA.
Study results show that a 51-year-old female athlete, while taking the Master Amino acid Pattern (MAP) as a sole and total substitute for dietary protein, and performing physical activity, experienced (1) increased body muscle mass, strength, and endurance; (2) decreased body fat mass; (3) greater increase in performance of the nonprevailing muscles compared to the prevailing muscles; (4) improved cardiorespiratory performance; and (5) increased red blood cells, hemoglobin, and hematocrit parameters. It was concluded, confirming previous findings, that use of MAP as a sole and total substitute for dietary protein, in conjunction with physical activity, provides safer, unprecedented optimization of the body’s protein synthesis, thereby improving anthropometric characteristics and physical and physiologic performance.
Comparative results between two groups of track-and-field athletes with or without the use of Master Amino acid Pattern as protein substitute.
Lucà-Moretti M, Grandi A, Lucà E, Mariani E, Vender G, Arrigotti E, Ferrario M, Rovelli E.
American Nutrition Clinics, Coral Gables, Florida 33143, USA.
Comparative results of this study have shown that athletes, by taking the Master Amino acid Pattern (MAP) as a dietary protein substitute and performing physical activity, have had (1) increased body muscle mass, strength, and endurance; (2) decreased fat mass; (3) increased basal metabolism rate; (4) greater improvement in performance of the nonprevailing muscles compared to the prevailing ones; and (5) improved muscular and hematologic lactate clearance, which allows for better muscle performance and faster muscle recovery after physical activity. It was concluded that the use of MAP as a dietary protein substitute in conjunction with physical activity can provide a safe and unprecedented way to optimize the body’s protein synthesis, thereby improving anthropometric characteristics and physical and physiologic performance.
PMID: 14669815 [PubMed – indexed for MEDLINE]

One tablet (one-gram) of Son/Map provides as much usable protein as 35 grams of animal protein.

Each one-gram tablet contains only 1/2 calorie, compared to hundreds of calories (And all manner of undesirables) in animal protein. This is “Super Clean” high level nutrition.

To deliver this nutrition Dr. M. Luca-Moretti created a vegetarian-compatible tablet that requires no digestion. Known as SON Formula and/or MAP (master amino acid pattern),

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Agave Syrup, Not so ‘Sweet’

The rapid rise in popularity and the wide acceptance of agave syrup as a healthful food and natural food has concerned me for some time. Agave is heavily promoted as a low glycemic food and target marketed to diabetics and health conscious consumers.

Agave concentrates may actually rank medium to high glycemically, but even if (when) an agave syrup ranks low (good), there is much more about the makeup of a sweetener than just its G.I. (glycemic index) that may relate to the product’s character and quality and its appropriateness/compatibility with the system(s) of the consumer.
Agave can now be found as an ingredient in a host of ‘value added’ and prepared foods typically found in health food stores and can increasingly be found in mainstream brands as well.

Based on reasonable criteria it may not be accurate to refer to agave syrup as a natural food, and it is often not organic.
Fully chemically processed sap from the agave plant is known as hydrolyzed high fructose inulin syrup.

Depending upon where the agave comes from and the amount of heat used to process it, a typical agave syrup can be anywhere from 55 percent to 90 percent fructose! This high percentage of fructose may disqualify the product as a healthful food.

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Some revealing milk related numbers

87% of milk is water. So milk drinkers are paying, maybe a buck-a-quart for mostly water. But it’s the other 13 percent, no matter what the cost, that is worrisome and even more costly than you can probably imagine. Broken down into its basic groups… WHOLE MILK is: WATER (87%), FAT (3.7%), CARBOHYDRATE / LACTOSE (4.9%), FIBER (0%), CASEIN AND OTHER PROTEIN (3.5) (note: that is 3.7% “milk-fat” which includes the 87% water.)

80% of the protein in milk is casein. Casein is a powerful binder… a polymer used to make plastics. It is an adhesive that is better used to affix labels to mayonnaise jars then eat or drink. It is sneaked into thousands of processed foods as a binder… It appears on the label as “Whatever” caseinate. Casein is a powerful allergen… it activates histamine which creates lots of mucus.

It’s not just about gobs of mucus, indeed, cows’ milk protein may be the single most significant chemical carcinogen to which humans are exposed, to say nothing of its other negative effects on health.

Sound science clearly demonstrates that: animal protein, when consumed in excess of protein requirements, is one of the most toxic nutrients of all. Risk for disease goes up dramatically when even a little animal protein is added to the diet.

Dr. T. Colin Campbell states: “casein as an animal protein promotes cancer, in spades. [ ] casein is the most relevant chemical carcinogen ever discovered”.

T. Colin Campbell, is Professor Emeritus of Nutritional Biochemistry at Cornell University

Many studies demonstrate that diets high in protein (Especially Animal Protein) lower bone density and increase rick of fracture.

Fact: Around the world, the higher the dairy intake, the higher the osteoporosis rates.
Osteoporosis is not a calcium deficiency disease! Bone is composed of at least a dozen minerals, going ape over calcium actually increases the risk and severity of osteoporosis.
Think you’re absorbing usable calcium from cow’s milk? Nutritionists consider the optimum ratio (For calcium absorption) of Calcium to Magnesium to be 1:2. The ratio in milk at 10:1is 20 times to the negative, and would seem to be one of the reasons that; the more milk people drink /eat, the ‘Swiss- cheesy-er’ their bones become. So, as a bone-density promoting agent, cows’ milk fails profoundly when used by humans. Unabsorbed (Cellular- ly) calcium does cause great harm however, accumulating as micro-gravel in joints and becoming part of the cross-linkage ‘plaster’ which is so good at clogging arteries.

Cow’s milk is allowed to have feces in it
and always does. This is one of the sources of bacteria that milk drinkers drink. Milk is typically pasteurized for only 15 seconds at 162 degrees Fahrenheit. To sanitize water we are told to boil it (190-212 degrees F) for 20 minutes. Curious.
Keep in mind that at room temperature the number of bacteria in milk DOUBLE around every 20 minutes. As you know, milk turns rotten (more rotten) very quickly. While pasteurization lowers the bacterial count (Good bugs and bad bugs) it totally wipes out all the enzymes which would help to digest the milky mess.

ONE cubic centimeter (cc) of commercial cow’s milk is allowed to have up to 750,000 somatic cells (“PUS” cells) and 20,000 live bacteria before it is kept off the market.

That amounts to a whopping 20 million live (And rapidly replicating) squiggly bacteria and up to 750 MILLION pus cells per liter / quart.

1 cup = 236.5882cc 177,441,150 pus cells and 4,731,600 bacteria.

24 oz (3 glasses) (the “recommended” daily intake) = 532,323,450 pus cells and 14,220,000 bacteria The EU and the Canadians allow for a ‘tangy’ 400,000,000 pus cells per liter.

Based on allowable (And common) counts of white blood cells and bacteria, that famous movie, recording or sports star in the commercials and magazine adds is wearing a white mustache containing 300,000 white blood cells and 25,000 bacteria.
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Counter-Radiation Diet

Counter-Radiation Diet

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Hormones in Milk, and Rat’s Milk for People

no milk, 2

Hormones in Milk, and Rat’s Milk for People

Some months ago I received several notifications of doctor’s news release focusing on the rBST (recombinant bovine growth hormone / Recombinant bovine Somatotropin, a synthetic duplicate of BGH) in milk issue.
I was compelled to respond because of the problems inherent in the presentation of false choices and the ways in which well meaning/health minded people could be hurt.

The false choice which begs for exposure in this case goes something like this:
“Some versions of commercial of cow’s milk may be unhealthful, so other versions will be healthful”. That is a dangerous leap-of-assumption, like the thought process which says: “conventional grocery stores sell junk, so I’ll shop at health food stores where everything on the shelves is clean, green and healthful” or “some republican politicians are corrupt so I can trust the democrats”. In just the same way as with these other false choice examples, there is no realistic rationale for the ‘milk leap’. In such cases the rash leap can produce unexpected harmful results.

A recent notice blasted out to the patrons of a local natural foods coop (a fine establishment) about the availability of ‘Real Milk’ caught my attention as did the Dr. E piece months ago, and wouldn’t share this now but for one case that just won’t leave my awareness.

Thanks for listening:

Within days after posting the full version of my response to the Dr. E’s piece on my site I received lots of comments. Among them were some hate-comments from dairy addicts and others who had not looked at the dairy issue in pure light, It was largely well receive though. Anyway, the attention put me in touch with a number of people with room for improvement and a willingness to act. There was nothing unique about that, and I likely would just stay out of it (with you) except for one particular experience born of that situation.

I was contacted by a middle aged woman on the east coast crippled with MS and a list of related health issues, her 20-something son was type-1 diabetic and her adolescent daughter was asthmatic (life threatening).

Mary grew up near a small farm and drank raw, fresh milk daily as a child, she worked as a teacher and modernized her life (drank commercial milk regularly) as a young adult. She became neurologically challenged at some point and became a ‘health nut’. By the time we met (several months ago) she had cleaned up her act significantly already some years back, but remained a true believer in dairy. Because of her beliefs about dairy she served it to her children every day. The kids had been raised on commercial milk primarily. But everyone converted [back] to the small-dairy-raw version years ago.
I had a few phone meetings with her and explained some things she did not know, or did not want to hear about cows’ milk. She was in a very disabled state and willing to consider that which goes against dairy industry marketing. The kids, even the son who is on his own and soon to be a father came along for the ride (Her words, now they refer to the adjustment as ‘The Freedom Ride’). Economics prevented the little family from adding any medicinal / correctional sups or meds. They were eating almost no flesh already and being quite sensible. Mostly all we did together was the dairy thing and evaluate the indoor environment (chemical, biological and electromagnetic), but the environmental stuff was pretty good and what is to be improved with that has not happened as yet.

I am the first to say that one story (or three) does not prove anything, but, to be fair, while Mary’s is one story it parallels countless cases in my experience.

Mary, who spent all her waking hours in a chair for some years, had difficulty speaking, was jittery and rattled with ticks (tics) and always in pain,.. is now walking, talking smoothly and using no pain medication. Mary’s daughter has not used an inhaler or had a hormone shot (since after about 3 weeks of kicking dairy), and she works in a fabric shop (not high quality air). The son who has suffered from T1 Diabetes (likely dairy induced) since two years of age has already (under doctor’s supervision) reduced insulin injections to 1/3rd and all of his most significant diabetes side issues have disappeared or improved dramatically within the past 2-3 months.

Mary assumed that fresh, raw, local milk was good for her family (the thinking behind that says that cross-species milk is necessary and healthful) even if the commercial stuff is not-so-good. She was mistaken and her mistake goes all the way back to industry promoting mental/emotional programming in school which is fortified with advertising all around. Again, only a few months have passed. What can that demonstrate? Well, I’ve been through different version of the same story certainly more than 100 times with people from all corners.
Many come away with the understanding (from personal experience) that even ‘a little’ dairy (no matter the animal source, unless human) does not do a body good.

I may have nothing to offer those who understand that:

~ There is no safe level of ingested ‘casein’ (the bulk of milk’s protein).
~ It’s probably not good take in, or to artificially stimulate the synthesis of extra IGF-1.
~ Every sip of cows’ milk dissolves bone.
~ Every drop interferes with the metabolic chain that converts stored vitamin D into 1,25 D, the D metabolite doing the work we rely on D to do.
~ Cows’ milk (from any source) is the world’s number one food allergen.
Etc. Etc…. and choose to use the stuff anyway, citing that; “there’s a little poison in everything” or “it’s an imperfect world” or whatever. Those are statements with which I can agree.
I like it when I can get through to those thoughtful folks who actually believe a ‘cleaner’ cows’ milk is a safe and healthful food, those folks who are using the product thinking that it is benign and healthful, and those thoughtful people who are providing the substance to children with the best of intentions, but wouldn’t if they only knew.

That one little reply caused quite a few people (that I know of), to live healthier lives or at least make their choices with an understanding which includes the other side of the story.

So I send along an excerpt from the original …

I have read the article with interest and am compelled to comment. I will make my observations/responses in GREEN for easy identification.
Please consider the comments, and pass them along, as they are meant only to be helpful, come from what I know to be so, and come your way with love.


Dr. Epstein’s comments in BLACK
My response in GREEN

Cancer Expert Counters Reckless Claims That Hormonal Milk Is Safe

` Well thanks ‘cancer expert’, now I will comment on RECKLESS INSINUATIONS!

The Cancer Prevention Coalition is criticizing a widely publicized recent report, “Recombinant Bovine Somatotropin” (rBST) which claims that milk from cows injected with this genetically engineered hormone is safe.

The hormone rBST is injected in about 20% of U.S. dairy cows to increase milk production. While the industry claims that the hormone is safe for cows, and that the milk is safe for consumers, this is “blatantly false,” says Dr Epstein, who authored the 2006 book, “What’s In Your Milk?” (Trafford Publishing).
Dr. Epstein stated:
o rBST makes cows sick. Monsanto has been forced to admit to about 20 toxic effects, including mastitis, on the label of Posilac, the rBST product that when administered to cows makes them produce more milk. Monsanto’s Posilac product was acquired by Eli Lilly in 2008.
o rBST milk is contaminated by pus, due to mastitis, an infection of the udder commonly induced by the hormone, and also by antibiotics used to treat the mastitis.
o rBST milk is chemically and nutritionally different than natural milk.
o Milk from cows injected with rBST is contaminated with the hormone, traces of which are absorbed through the gut into the blood of people who consume this milk or products made from it.
o rBST milk is supercharged with high levels of the natural growth factor (IGF-1), which is readily absorbed through the gut.
o Excess levels of IGF-1 have been incriminated in well-documented scientific publications as causes of breast, colon, and prostate cancers. Additionally, IGF-1 blocks natural defense mechanisms against early submicroscopic cancers.

*** Skip down a page or two if you want to spare yourself my ranting on the GMO thing.

No doubt, the issue of polluting commercial milk with genetic ‘experiments’ is serious, yet it is only a very small example of a huge runaway problem. And how transparent is the backwards rationale of further poisoning a staple, [food] and ultimately the planet as the genetic material is filtered through the consumers and then dispersed throughout the environment in what Monsanto would claim to be a humanitarian effort to raise production of an important commodity. A commodity by the way, which already ‘suffers’ from the glut of dramatic hyper-production and over-supply, such that the imposed price controls have already put most dairy farmers, those who are not actually mega-corporations, out of business, and much of the excess ends up as dried milk powder and nasty cheese, handed out to the underprivileged, most of whom are in the blood-line gene pool which is most negatively affected (Least able to safely digest and process) by the stuff, such as African Americans. And guess who pays for all of that…Yes, more subsidizing of an industry (that provides nothing of benefit) which is already one of the most heavily subsidized industries in the world. (I refer the dairy industry not the GMO scourge).

I share the concerns of many thinking people and probably most of my readers: That the Monsantos will stop at nothing in their effort to control the world’s food supply, even if in the process they virtually wipe out the planet’s ability (and our legal right) to grow the plants of our choice from second generation seeds. The Monsantos want every human to bring money to them for every bight of food and every drop of water, and to then say thank you.

Such nonsense could not go on without the support of Washington, which is heavily infected with the virulent disease of corporate control. There are disappointing indications that the situation is not improving since George moved back to Texas. At the same time that his lovely wife is tilling the organic garden, the new President continues to welcome more and more Monsanto influence into the White House. The hope lies in the power and eventual response to a loud enough voice of the people. I have seen many examples that it actually works, but the likes of Monsanto (devil) may be a new breed of influence, one which is totally devoid of any hint of conscience and pathogenically short sighted, self centered, and drunk with power to the degree that those involved are willing to erase the future even of their own children.

~ In this piece, ‘The Monsantos’ refers to the soul-less company Monsanto and other corporate members of the group sometimes known as ‘The Big Four’ and ‘The Gene Giants’. Included (in addition to Monsanto) are: BASF, Pioneer, (DuPont) Syngenta and Bayer Science Corp. In addition we’ll allow for the assumed inclusion of smaller or less visible dabblers and start-ups which are usually squished or swallowed up by the big guys. According to Michael Olson from Food Chain Radio, Dupont, Monsanto, Syngenta, and Groupe Limagrain control 75 percent of the seed marketplace. ~

As a related example of the hold that the chemical thugs have on our representatives in D.C., we already know that all of the proposed health care (sick care) bills (for both sides) were written by the same lobbyists, and that whatever gets passed will contain guarantees that the new ‘bio-meds’ (some of the latest experiments by the Monsantos) will be exempt from ever being offered in generic forms so that the developers can go on pushing the bio-gen-drugs for tens-of-thousand of dollars per user/per year. What blessed humanitarians!
I hope and pray that somehow we get a handle on it, but I think we won’t as long as we remain in our present sheepish mode.

The situation is so insane that most often, those who might help by broadcasting the truth or offering the other side of a story on a life threatening issue are silenced by whatever means necessary.
Here is an example: Link to the Fox News ‘shameful abandonment of principles and employees fiasco’ in case anyone missed it a few years ago.

Monsanto Forced Fox TV to Censor Coverage of Dangerous Milk Drug

Whoops, slipped into a little anti GMO (pro-save the food) soapbox.
…Back to the ‘Reckless Claims’

Dr. Epstein warns:

* rBST makes cows sick. Monsanto has been forced to admit to about 20 toxic effects, including mastitis, on the label of Posilac, the rBST product that when administered to cows makes them produce more milk. Monsanto’s Posilac product was acquired by Eli Lilly in 2008.
` All commercial cows and virtually all ‘commercial-organic’ cows are sick. You don’t need to inject or implant a dairy cow with extra GM hormones to make her sick. Obviously the ‘lifestyle’ and diet forced upon the cows imprisoned in factory farms (the facilities producing 99% of the cow’s milk that people in the U.S. drink) is literally SICKENING, and the disease producing ‘animal husbandry’ methods used in ‘commercial-organic’ dairy operations (the facilities producing 99% of the declared organic cow’s milk people drink) varies only by degree. Long before Monsanto (Devil) invaded the U.S. dairy industry, all the institutionalized Guernseys and Holsteins suffered from mastitis which adds to the volume of pus present in your milkshakes, ice cream, fresh whole milk Etc. Pus is always in milk, but in higher proportions when mastitis (as well as a host of other ailments common to the girls) is present.

* rBST milk is contaminated by pus, due to mastitis, an infection of the udder commonly induced by the hormone, and also by antibiotics used to treat the mastitis.
` All commercial cows’ milk is contaminated by pus, and by antibiotics. All organic cows’ milk is contaminated with pus.
milk, 9, big udder
Come on, Most cows’ milk is force-produce in highly intensive factory operations, pretty much all the girls suffer with mastitis, and before you dive to deep into organic fantasy land, let’s just admit, what should be well known, it’s the same for most of the organic gals. In some cases to a notably lesser degree, but still prevalent, and in many cases there is really no difference. FACT! (See *1)
Cow-Transferred Antibiotics Contribute to Human Kidney Disease

The National Institutes of Health (NIH) estimates that 26 million Americans have chronic kidney damage. That’s a result mostly of excessive intake of animal sourced protein, but as if that’s not enough bodily insult, the overuse of antibiotics in cows can cause kidney damage in dairy consumers.

A recent story from The Associated Press November 22, 2009 read:

MINNEAPOLIS — Federal officials have sent warning letters to two Central Minnesota dairy farms for allegedly using high levels of antibiotics in cows. J&L Dairy in Clarissa sent a [burned out dairy] cow to slaughter in March that was drugged with 129 times the amount of penicillin allowed.

“The U.S. Department of Agriculture Food Safety and Inspection Service had tested a cow he sent to slaughter on Sept. 16,
2008, and found high levels of the antibiotic neomycin.”

Neomycin is an antibiotic which is used as a topical cream to treat mastitis in cows. Neomycin is packaged as Neosporin for human use.

Neomycin is never given to humans intravenously because it is known to cause nephratic damage (kidney disease). Neomycin can be taken orally because in theory, the digestive processes breaks down the antibiotic before it does any kidney damage. See:

* rBST milk is chemically and nutritionally different than natural milk.
`A scant few of us alive today have ever tasted ‘natural milk’ since Mom weaned us. Of course the GM milk is different than regular commercial cow’s milk, as commercial milk is different than so-called organic milk, as so-called organic milk is different than true ‘pasture milk’ (which is numerically almost non-existent in the U.S., accounting for far less than 1/1000 of one percent of the market). The important point is of course that: All ‘trans-mammal’ milk is chemically and nutritionally different than natural ‘human’ milk. ‘Natural Milk’ to use your term is the mammalian fluid nourishment which flows from mother to ‘her’ infant. Simple really.
And, most commercial and commercial-organic cows’ milk is Homogenized
Homogenization is a mechanical (sometimes chemical) process through which naturally occurring fat molecules in milk are micronized so that the fat molecules become evenly dispersed throughout the milk.

(One pint of homogenized milk contains more than a trillion tiny fat molecules). The fat vehicles encapsulate and protect neomycin molecules from degradation in much the same way that milk’s naturally occurring protein growth hormones (such as IGF-I) survive digestive processes.

The measures used to operate commercial (and commercial-organic) dairies (and flesh feed lots) have, more than any of the other irresponsible things humans do, resulted in new strains of antibiotic-resistant bacteria in our food supply and in our bodies.

* Milk from cows injected with rBST is contaminated with the hormone, traces of which are absorbed through the gut into the blood of people who consume this milk or products made from it.

` All milk from cows is contaminated with foreign hormones, traces of which are absorbed through the gut into the blood of people who consume this milk or products made from it. Mammal milk is largely a hormone transport medium. Actually, it is accurate to say that significantly more than just traces of foreign, system deranging, disease producing hormones are absorbed into the bloodstream of humans using the stuff.

* rBST milk is supercharged with high levels of the natural growth factor (IGF-1), which is readily absorbed through the gut.
` All cow’s milk is supercharged with high levels of the natural growth factor (IGF-1), (That’s what is largely responsible for the explosive physical growth of young calves, who’s growth curve is totally different than that of human babies) which is readily absorbed through the gut, especially if the milk in homogenized. This and other growth hormones present even in non-GM, rBST-free cow’s milk is beneficial for young calves, but problematic (at best) for young humans, and all-to-obviously inappropriate for use as food for adult humans.

* Excess levels of IGF-1 have been incriminated in well-documented scientific publications as causes of breast, colon, and prostate cancers. Additionally, IGF-1 blocks natural defense mechanisms against early submicroscopic cancers.
` Couldn’t have said it better myself: “Excess levels of IGF-1 have been incriminated in well-documented scientific publications as causes of breast, colon, and prostate cancers”… The point that the author missed and/or chose not to mention is that excess levels of IGF-1 result from consuming animal sourced protein and animal sourced hormones. As stated, research shows, and simple observation suggests that: Cow’s milk contains certain compounds that stimulate IGF-1 concentrations (Hoppe et al., 2004). Cow’s milk contains many other bioactive compounds (Obviously designed by nature to set young bovine individuals on ‘their’ right track) such as hormones and cytokines, growth factors, and many bioactive peptides (Playford et al, 2000), which also affect IGF-1 levels.
In short the research shows that dietary choice plays an important role in determining serum IGF-1 levels (Yaker et al., 2005). The dangerous increase in IGF-1 is caused both by direct ingestion/transference (by IGF-1 crossing the gut wall), and indirectly (as a result of the action of other factors), the research is clear. The consumption of cow’s milk and milk products is linked to increased levels of IGF-1, which in turn are linked to various cancers and other disease conditions. We are not talking about GM-rBST milk here, just plain old, all American (And European and Australian) cow’s milk and this certainly includes all of the organic varieties.
And to your latter point: It is well known by some, and I think, easy to understand “All ingested animal protein blocks natural defense mechanisms against early submicroscopic cancers”. (See *2)

Cancer Prevention Coalition warnings of these risks in 1990 were endorsed by the National Family Farm Coalition, representing 30 organizations, and also by the Campaign Against rBST, representing 10 organizations.

A 2007 Cancer Prevention Coalition petition to the U.S. Food and Drug Administration (FDA), “Seeking Withdrawal of the New Animal Drug application for rBST,” was endorsed by the Organic Consumers Association, Farm Defenders, and the Institute for Responsible Technology.

Nevertheless, the FDA has remained indifferent to these risks, in spite of longstanding Congressional concerns.

` Even if the FDA were working on behalf of the people’s welfare and weren’t pawns of corporate mobsters, why would they draw a meaningful distinction between GM-rBST milk and standard cow’s milk on the issue of hormonal system derangement (of the consumer) and the closely linked diseases?
No measurable distinction exists.

milk, 7, the truth about

True, GM-rBST cow’s milk and its inclusion in the diet of humans is a modern nightmare, but with regards to most of the problems associated with the consumption of cow’s milk, the difference between Monsanto’s GM-rBST slurry and the standard stuff is analogous to the difference between being run over by a fully loaded semi truck and being run over by a partially loaded semi truck. Much to the dismay of those thinking (Or wanting to believe) they are doing much better because they drink and eat and melt ‘organic’ dairy stuff; the extended analogy demonstrates that the organic varieties are still equivalent to a big heavy truck with failing brakes.

Illustrative is the 1986 Congressional report, “Human Food Safety and Regulation of Animal Drugs,” by the House Committee on Government Operations. This report concluded that the “FDA has consistently disregarded its responsibility… has repeatedly put what it perceives are interests of veterinarians and the livestock industry ahead of its legal obligations to protect consumers – jeopardizing the health and safety of consumers of meat and milk.”

Of particular concern are risks to infants and children in view of their high susceptibility to cancer-causing ingredients in consumer products, warns Dr. Epstein.
`Come on doc, Do you really care about the kids? How could you not know or not be willing to talk about the role that the consumption of cow’s milk (any and all cows’ milk) plays in childhood middle ear infection, the childhood development of T1 diabetes, poly-allergies, G.I. dysfunctions of all kinds, many times leading to profound expressions of ADHD, Etc. Etc. You must know that the list of ills in children (but by no means limited to children) directly linked to the consumption of any milk that is not ‘human’ is shockingly long, and that many ill conditions resulting from children ingesting dairy will be life-long companions. How could you, by stating one (GM-rBST milk) is bad, suggest that the other (regular and regular organic milk) is good, or even OK?
Forcing pus-ridden ‘calf-food’ down the throats of trusting children is surely child abuse! The practice does however insure a continuing booming business for physicians engaged in ‘managing’ disease conditions in life-long clients.
Otitis Media (infection of the middle ear), sends more than ten million children a year (in the United States) to the doctor’s office, it is the most frequent diagnosis recorded for children who visit physicians. Two out of three youngsters (the ratio continues to get worse) suffer from this painful, often damaging (and totally preventable) mucus mess… Inner ear infection is the most common cause of hearing loss in children. As a result, more than a million children each year end up with plastic ear tubes and often permanent hearing loss. Surgically inserting plastic tubes in the ears is among the most commonly performed operation of any kind. With a few possible exceptions, the intake of dairy is mostly responsible for all such cases.
Feeding children dairy is THE genesis of the modern ‘ear infection – antibiotic abuse cycle’, which makes infectious bugs stronger, people weaker, and medicines ineffective, insures that the same condition reoccurs… The cycle goes on and on, lowering the vitality of the kids, setting them up for life-long health issues, which are often not recognized as being rooted in the milk-pushing mistake, draining the parent’s pockets and so on.

Dr. E says these risks are readily avoidable by consuming organic milk. According to The Hartman Group, a prominent Seattle consulting firm, organic milk is now among the first organic product that consumers buy. Organic milk is also becoming increasingly available, with an annual growth rate of about 20%, while overall milk consumption is dropping by 10%.

` Did you say “risks are readily avoidable by consuming organic milk”? Respectfully, that’s cow poop. I know it’s all too obvious, but there seems to be a breakdown, so I will remind you of just a few of the main points that expose the ‘organic milk’ statement as inaccurate, nonsensical and insensitive:
Organic cow’s milk has basically the same fat, cholesterol, casein and other allergenic proteins Etc. as the conventional version.
Organic milk, no matter who (which farm or factory animal) produces it is both age specific and species specific. Organic cow’s milk (Most, almost all of it) is still quite hard on the environment, and could never be sustainably produced in amounts of more than ‘drops per day’ per capita.
Organic cow’s milk is still the product of slavery and forced family brake up.
Organic cow’s milk production still relies on forced overproduction, stealing food from its rightful recipient and inevitably causes grossly premature burnout and death of the producing cows.
Organic cow’s milk production, just as with the regular stuff supports (is the reason for) the veal market (Killing babies).

‘Organic’ on the label of cow’s milk:
Does not mean the cows are fed a diet that is natural, healthful and appropriate to their physiological design, and so, is no guarantee that you have a ‘clean’ fluid from a healthy animal.
Does not insure that the girls spend more than one minute per year out on the grass. In fact the law demands only that the girls have ‘access to pasture’, there doesn’t actually have to be edible grass, and a cow may spend her whole life (Sentence) indoors as many do, because she is an un-natural animal with a broken spirit.
Does not mean that the moms ever get to hang out with their children, or ever see them after the calves’ birth day.
Does not mean that the cows are treated with any respect or dignity, or that any effort is made to keep them comfortable beyond what is necessary for maximum production.
Does not mean the milk is totally free of GM-rBST residue, as some ‘fortification supplements’ (Rendered animal tissue from sick ‘downer’ cows and steers) can be added to the diet of these vegetarians (herbivores), and those supplements are concentrations of the nastiest stuff from commercial feed lots and what covers the floor in slaughter houses.
Does not mean the milk is totally free of antibiotic residue, for the same reason as above, although the pharmaceuticals would have to survive an extra generation of processing, but also the cows in an ‘organic’ herd can legally be flooded with antibiotics just like the regular girls, but must then be separated from the others for twelve months, or maybe just twelve days if no one’s looking. There is plenty of antibiotic use on organic dairy farms because probably 98% of U.S. organic dairy cows live (are imprisoned) on ‘organic’ factory farms, though typically smaller versions of the conventional operations, still the conditions are such that drug abuse is deemed necessary and is very common.
Does not mean that the product cannot carry and transmit Mad Cow Disease, and I don’t think that ‘Organic Mad Cow Disease’ will make correspondingly smaller holes in one’s brain.
Yes, the Mad Cow prion does circulate in commercial-organic herds.
Does not mean that the product will not carry salmonella, staphylococci, listeria, deadly E. coli O1573 and Mycobacterium-paratuberculosis, and other unsavory microbes (that’s a partial list) or bovine immunodeficiency viruses (BIV) and bovine leukemia viruses (BLV), these viruses cross species lines thus infecting other animals.
Does not mean that the stuff you pour from the bottle with the picture of the content looking Guernsey standing in the deep green pasture under the clear blue sky isn’t delivering to the user ‘casein’, a potent carcinogen. (Dr. T. Colin Campbell states: “casein as an animal protein promotes cancer, in spades. [ ] casein is the most relevant chemical carcinogen ever discovered”.) In fact, about 3% of the moo-juice is casein. If you eat your milk as cheese, the percentage that is casein will be 30% or higher. Actually the percent of liquid milk that is casein may be a bit higher in the organic variety and the percentage of casein in organic cheese is much higher than the average for a cross section of the conventional stuff. Can you guess why?
Goats’ milk
Goats’ milk also provides dangerous IGF-1.
Goats’ milk also provides lactose. All humans have some level of lactose intolerance. Foreign lactose is bad for all who partake and extremely problematic for many.
Goats’ milk also provides casein in roughly the same proportion as in ‘the white standard’ (cows’ milk). Casein is something for which there is no safe intake amount.
Goats’ milk also provides foreign cholesterol. Cholesterol is essential when it’s your own, (endogenous) bad when you ingest someone else’s (exogenous).
Goats’ milk also provides dangerous ‘heme’ iron. Actually both cows’ milk and goats’ milk are relatively low in iron, but it’s not the low concentration that is the problem, it’s the form the iron is in (reporting this fact generally stirs an argument… Bring it on). The portion of iron in milk which is the heme variety is quite problematic. And yes, consumption of dairy is often blamed for causing anemia, again that’s not so much because it is low in iron but due to other negative factors. (Another story). (See*3)
Goats’ milk also provides a bone leaching calcium/magnesium ratio, it’s a bit worse even than cows’ milk in this regard.
Goats’ milk also provides no beneficial bugs if it’s pasteurized.
Goats’ milk also provides pathogenic, infectious bugs if it is raw.
Goats’ milk production is also responsible for the brake-up of the family unit, often the ‘kids’ will be sold off or ‘sacrificed’ and any kids that remain on the farm maybe fed supplemental foods when they would naturally be using exclusively mom’s milk, so more of mom’s milk can go to satisfy humans. To produce a marketable product for humans, the bucks are separated from their mates; otherwise the strong smell of the dad will negatively affect the flavor of the milk. Well, as long as the humans are happy.
I have friends who keep goats in the Midwest, southeast and southwest U.S.
While the average glass of goat’s (goats’) milk compared to the average glass of cows’ milk produced in the U.S. undoubtedly represents somewhat less inexcusable pollution, environmental destruction, resource waste, disease proliferation, economic wastefulness, animal abuse and illness generation in the consumer(s), it still cannot qualify as a healthful or sensible food (especially for those humans aged beyond infancy), it does not qualify even as a benign substance to use inside the body, at least not in any significant amount.
At any rate, if you think that you or the children realize any actual benefit from the consumption of the fluid of another species of mammal, you may be interested to know that urine makes a much cleaner and safer beverage than does cow, goat or rat milk. It’s true; it’s quite sterile and has a long and honored history of medicinal and cosmetic use, both internally and topically.
In fact most of us use it (and derivatives of it) on a daily bases as a food additive and in pharmaceutical drugs, cosmetics, toiletries, perfumes Etc. The natural unfiltered stuff, as you know looks just like beer, so it mimics what is already a favorite beverage ‘round the world.

The collectively diabolical genius mind (one of the highest paid and longest running advertising campaigns) that does the brainwashing on behalf of the dairy industry, which has been programming our minds about milk (And flesh) for the past fifty years could work wonders with urine. The public sheepishly absorbs whatever Madison Avenue spits out, while tremendous subsidies and support continually flow from the Feds and the valve is stuck in the wide open position.
The idea may sound goofy until you warm up to it, but it is every bit as nutritionally sound as humans drinking cows’ milk.
Look forward to creative product euphemisms for bovine pee, like:

Bully Beer, (Bull pee for the macho men).
InContinentS, (Incontinence) and
UrineNation, (urination) for the blindly patriotic.
Urinell` (Urinal) (a fake French import) the yuppie crowd will love it.
Golden Stream from the mountains (Factory farm feedlots) of Colorado.
TinkleBella, for the kids.

And sensationalized label statements, such as:
Naturally low fat.
Good source of nitrogen.
Fortified with vitamins: A, D and Pee.

…Then there will be traces of Lasix (The phama. Diuretic, Furosemide) in America’s ‘wholesome’ beverage.
Monsanto may already be hard at work on a genetically modified diuretic to push production to the limit.
Organic producers will fortify the animal feed with parsley (Natural diuretic) to more gently squeeze out a little extra.
In copying the dairy model, the “Does a body good” slogan may be recyclable, but I don’t know if they can reuse the white moustache thing.

Knowing what I do about the inner workings of the dairy industry and having worked hard for many years helping people to bounce back from the sometimes devastating ills caused by drinking the white lie, I have to laugh or I’ll cry.
Honesty, I have over the years, seen people’s health absolutely ruined, lives shortened and stacks of money spent trying to recover from problems directly and without a doubt attributable to the use of cows’ milk. (Other animals suffer from this stuff as well. I have seen house cats suffer and die because of regular intake of cows’ milk. People kill their beloved cats with un-natural, disease producing diets high in cooked animal protein and cows’ milk every day). Of course, we could make such a statement, and be referring to any number of abuses, but we are talking about milk. Some people probably stand a better chance of surviving experimentation with injecting heroin than the casual, habitual ingestion of cows’ milk. That’s my observation anyway.
I realize such statements are extreme, and yet much less extreme than the real-life ramifications of ‘the white lie’. Some of the horrors I have whitnessed in severe cases of ‘Milk Overdose’ have been whitenessed also, and verified, by other health care folks. The reference to ‘Milk Overdose’ begs the understanding that there is no safe dose of cows’ milk for humans. Of course the risks are amplified as the intake goes up, either in frequency and/or amount, but the only safe amount of cows’ milk (or its many incarnations) inside a human body of any age is zero.
The reference to rat milk is made because of the work being done in the ‘back laboratories’ of some genetic modification company(ies) on the development of GM dairy rats, that’s right, dairy rats. The idea, as I understand it is to modify combined rat species, which will eventually be clone-able, to produce milk for human consumption. Word is that in the near future the inventive GM guys will have a new species of rat; it will be unique enough that they can give it an official name which is NOT ‘rat’. The new rat (by another name) will produce milk at the rate of up to 25% its body weight per day, and the Not-Rats will be big, possibly nine pounds. They probably will work very hard, yet virtually never move from their immobilizing ‘container’, they will probably have legs, but won’t need them, they will be short lived, but breeder versions and/or clone-masters will ‘keep ‘um coming’. Likewise, pigs are being ‘altered’ in a similar manner for the same reason. Work is well underway on these two species of mammals because of the similarity in milk nutritional profiles to that of human milk.

no milk, 2

Cow’s milk is allowed to have feces in it and always does. This is one of the sources of bacteria that milk drinkers drink. Milk is typically pasteurized for only 15 seconds at 162 degrees Fahrenheit. To sanitize water we are told to boil it (190-212 degrees F) for 20 minutes. Curious.
At room temperature the number of bacteria in milk DOUBLES approximately every 20 minutes, exponentially. As you know, milk turns rotten (more rotten) very quickly. While pasteurization lowers the bacterial count (Good bugs and bad bugs) it totally wipes out all the enzymes which would help to digest the milky mess.

One cubic centimeter (cc) of commercial cow’s milk is allowed to have up to 750,000 somatic cells (“PUS” cells) and 20,000 live bacteria before it is kept off the market.
That amounts to a whopping 20 million live (And rapidly replicating) squiggly bacteria and up to 750 MILLION pus cells per liter / quart.
1 cup = 236.5882cc, that’s 177,441,150 pus cells and 4,731,600 bacteria.
24 oz (3 glasses) (the “recommended” daily intake) = 532,323,450 pus cells and 14,220,000 bacteria The EU and the Canadians allow for a ‘tangier’ 400,000,000 pus cells per liter.
Based on allowable (And common) counts of white blood cells and bacteria, that famous movie, recording or sports star in the commercials and magazine adds is wearing a white mustache containing 300,000 white blood cells and 25,000 bacteria.

*2. Problems associated with the abuse of the pancreas by the ingestion of animal protein:
As the digestion of animal protein requires the generation of the pancreatic enzymes and increases activity of the enzymes called ‘mixed function oxidase’ (MFO) in liver, animal protein = tumors.
Cancer cells hide inside a protective protein coating making them inaccessible by the immune system. The sheath is broken down by two pancreatic enzymes Trypsin and Chymotripsin, allowing immune factors to get in and address the abnormal cells.
Eating animal protein requires the activity of Trypsin and Chymotripsin. In addition to digesting animal protein, only these enzymes can dissolve the protein coating around cancer cells. Eating animal protein requires a large amount of pancreatic enzymes for its digestion, which in turn creates a shortage that directly affects the capability of the body to fight cancer. Without enough pancreatic enzymes, cancer cells end up keeping their protein coat, remaining ‘hidden’ from immune factors.
In contrast, these pancreatic enzymes are not necessary to digest plant protein, making them available to control cancer growth effectively ……..
So, a big problem with ‘SECOND-HAND PROTEIN’ (Animal Protein) is the destruction of an effective immune response:

*3. With little or no doubt, heme iron is undesirable (dangerous, pathogenic), non-heme is desirable/safe. Heme iron only comes from animal sources. Plants provide only the non-heme form… When the body is low in iron, it can increase absorption of non-heme iron, and it can reduce adsorption when it already has sufficient amounts.
The heme iron in meats and milk tends to pass quickly right through the adsorption mechanism, thus entering the blood stream whether it is needed (healthful) or not.
Get your iron from plants. This is only a brief explanation, the technical stuff is fascinating.



Plant Based Diet Guidelines, a Primer

Plant Based Diet Guidelines, a Primer

Great, if you are ready to feed yourself in accordance with your physiological design, and you are human, then you are ready to ‘get back to’ a plant based dietstyle.

Some basic guidelines may help:

Eat, drink and supplement nothing that came from an animal Yes, fish are animals.
Now, once you divorce your mind from the common myths regarding Plant-Based nutrition, you can relax… There is really nothing special you need to do. Still, some general pointers may be helpful in making the most of your new direction.
Please get beyond the propaganda which suggests that “Milk Does a Body Good”. Nothing could be further from the truth, yet many people, when transitioning away from the ‘SAD’ (standard American diet) or an animal-based diet still consume dairy products. In fact typically, new ‘vegetarians’ increase their use of cows’ milk, cheese and such. This is not in their best interest. Both the flesh and the milk of animals represent the most offensive abuses-of-self one can engage in. Yet even considering all of the salmonella, campylobacter, the Trichinella worms, tumors, E. Coli and MAD COW prions and so on which tag along when you bring home the meat,.. and in spite of the illegitimately created good reputation programmed into the minds of consumers about cows’ milk, it’s hard to conceive of a bigger mistake than ‘The Milk Mistake’. Unless you measure 12-14 inches (head to toe) and your first birthday is the most recent one, and your natural mother is lactating on your behalf, ‘Milk Does Your Body Bad’, VERY BAD.
MILK MATH… Some revealing milk related numbers *
MILK MATH… Some revealing milk related numbers

O.K., that’s a long way of saying:
~ 1. Consume no flesh
~ 2. Consume no dairy

That’s the ‘anti’ way to say it, the ‘pro’ way to say it is simply “Eat Plants”, (eat only plants).


~3. Eat ‘whole’ foods, only whole foods. I think we know what that means, but to clarify: This does not suggest that you should eat the bark, leaves and roots of the apple tree when eating an apple, but please DO eat the skin and some seeds. The best example (of eating only WHOLE foods) can be made when considering common starchy carbohydrate foods made from grain. Pastas, breads and stuff like that. These foods may be fine if the product is made with ‘Whole Grain’ wheat, spelt, kamut, rye, oat, barley, millet, teff or, whatever. And don’t forget the ‘pseudo-grains’ (Amaranth, Buckwheat and Quinoa). For the past 70 years, Americans have consumed mostly ‘refined’ grain products. Don’t waste your time with ‘enriched’, ‘unbleached’, ‘polished’ grain products, it’s all refined crap with purposefully deceptive names. The next most popularly misused classification of ‘simple’ carbohydrate is sugar. Table sugar, which is concentrated out of cane and beet is well known as the personification of true Junk Food, and yet, amazingly, it is still found sitting on the table in most American households. This familiar poison, in all of its various manifestations (powdered, brown, raw, turbinado, Splenda Etc) is lethal… This is NOT a whole food. Corn syrup, fructose and the now ubiquitous High Fructose Corn Syrup (HFCS) are, in some ways even more poisonous and disease producing than the plane old white crystals. Related to this subject are artificial sweeteners… Don’t touch ‘um!.. Unless of course you want to take a healthy person and produce in him, diabetes, or take a person who is already diabetic and/or overweight and make matters worse, then by all means, feed him artificial sweeteners. This dietary addition will also reliably produce other serious disease conditions.

~4. Eat ‘good fat’ (High Quality Fats)

Our bodies, and in particular, our nervous systems require and crave ‘good fat’. We can access enough good fat just as a component of the plants we eat (Virtually all foods contain fatty acid components). However most people use additional fat/oil, and this can be good.
Since the Plant Based Diet, by definition, forgoes animal fat, what’s left to consider is how to distinguish good plant fat from bad plant-sourced fat.
Fats that should never be put into or on the body; margarine, shortening, ‘transfats’, or most fats and oils that have endured significant exposure to the three big fat-killers; Heat, Light or Oxygen. Trans fats almost never occur in nature in any significant amount, and then, only in meat and milk, so trans fats (including hydrogenated and partially hydrogenated fats) found in junk food are the result of unwise human intervention. Trans fats are not essential and do not promote wellness.
Eating-to-satisfaction, fat rich foods such as nuts, seeds (and nut/seed butters, such as almond butter, tahini Etc.), coconut, avocado can easily fulfill essential fatty acid requirements and are most enjoyable, still, using additional fats may be fine. Favorite high quality fats include organic coconut butter, hemp oil, flax seed oil, sesame oil, extra virgin olive oil. There are others, but these are the mainstays. All of these need to be the raw, unrefined versions. Never heat hemp oil or flax seed oil and keep them in the fridge. Coconut butter and olive oil do not need refrigeration. Store all fats/oils in the dark. Coconut butter/oil is the best for cooking as it is quite heat stable. Eating good fat does not make one fat.

To be sure, there is no nutrient, essential for human wellness that can’t easily be sourced on a plant based diet… There are no food nutrients that can’t be more safely and economically sourced from plants than from animals.

That is to say; there is nothing that needs to be replaced or made up for, following the initiation of a plant-based diet (the exclusion of meat and milk). By moving away from a meat based diet you are simply dropping inappropriate ‘Cat Foods’ (cats are carnivores, humans are herbivores) which the body is not designed to process anyway. This adjustment is a very good move, one which has numerous positive spin-offs for the eater, the environment, the economy, the starving population and so on.

Simply removing the flesh and milk from your diet takes a huge and harmful load off of your body and exposes you to far fewer harmful influences, be they infectious, parasitic, biochemical, chemical, ‘energetic’ or other (there are many), and automatically frees up lots of valuable energy that the body would otherwise have to expend in efforts to fight the infectious agents and parasites, and to try and detoxify and excrete the high levels of chemical poisons concentrated in the flesh and milk.


Starting from a SAD (standard American diet) and only dropping the animal component will not provide high performance nutrition because of the remaining junk food component… Just as the junk food (non-food) provides a negative net health contribution when eating animals, the inclusion of junk food when following a plant based diet is a powerfully negative factor.
Whether one eats things with faces or with flowers there can be no excuse for, and no redeeming pay-offs associated with consuming junk food.

The next level:


Some would argue that choosing ‘organic’ over ‘commercial’ food should be the first step to a sensible diet. At any rate, it is well to endeavor to use the highest percentage possible of organically grown food in one’s diet that each individual’s situation will allow.


I could argue that striving for a Non-GMO kitchen by insisting on only GMO-Free food should, in this age of Monsanto takeover, be the first step and that this could be the most important demand to communicate to those writing food policy. Indeed it is mostly by our consumer choices that we communicate with policy makers and producers, so with every purchase we make things either better or worse for everyone.

Again, with every purchase we make things either better or worse for everyone.

The general GMO issue, a short look: *
The general GMO issue

Civilized Supplementation:

This refers to known nutrients which may sometimes be in short supply or under-functioning due to the ways modern humans choose to separate and shield themselves from natural elements and because of the degree to which we have damaged the life-supporting properties of our only home planet.

Vitamin D:

Vitamin D is a hormone really, possibly more properly referred to as a fat soluble steroid hormone precursor, and that is why the only perfectly safe form and truly effective and innately controllable type of vitamin D is – that which the body produces after exposure to sunlight. Lacking that, (for both animal eaters and plant eaters) it may sometimes be helpful to supplement. On an exclusively plant based diet Vitamin D2 (Ergocalciferol) is the compatible form (clarification to follow). Plant sourced D3 is now available; D3 is not necessarily better, but aggressive marketing has most folks believing that it is.

Sunlight filtered through glass will not produce vitamin D. Sunlight filtered through sun-block lotion may not produce vitamin D and most such preparations are poison. Poisons (and beneficial nutrients) readily enter the bloodstream and become part of the body through the skin.


Supplemental Vitamin D-3 generally comes from four different sources: Pig skin, sheep skin or wool, fish liver, and pig brains; (usually sheep or pig skin), in which case, (since it is a pseudo-hormone) it will be pig, sheep or fish ‘specific’ and therefore somewhat confusing/deranging to a human system.

Relatively recently, vegan D-3 supplements have become available, concentrated from; lichen, mushroom and other plant sources.


Vitamin B-12
It is a surprise to some, but vitamin B-12 deficiencies are much more common in SAD eaters than in Vegan/Plant Based people. The deficiency exemplifies an imbalance all the way down to the microbial level on Earth and in our bodies, a too ‘sanitary’ situation and a hyper-stressed population.
Although vitamin B12 is found in animal foods and to a lesser degree in/on some plants it is not actually synthesized by plants or animals. Only bacteria make biologically active vitamin B12, animal tissues store “bacteria-synthesized B12,” which can then be passed along the food chain. Few recognize however that B-12 can be inactivated by heat (cooking). B-12 stores in the body for years.
The human gut contains B12-synthesizing bacteria, living from the mouth to the anus. The presence of these bacteria is an important reason that disease from a true vitamin B12 deficiency occurs rather rarely in people and is particularly rare in people maintaining a well designed plant based diet. Naturally B-12 is synthesized most reliably in people with healthy intestinal flora (a healthy population of compatible probiotics) (Lots of good bugs, fewer rotten bugs). So some of the best things we can do to keep our B-12 requirement happy are to;
~ Eat a high quality diet (no animals), do not use antibiotics unnecessarily, as antibiotics kill the good bugs too and screw up the whole gut-bug-balance (people who eat and drink animals automatically take antibiotics every day, because the tissue and milk of commodity animals is loaded with all kinds of pharmaceuticals including antibiotics)… More than half of the antibiotics used in the U.S. are given to livestock and then eaten by animal eating people and pets. Yes, free range (which isn’t free range) and ‘organic’ meat and milk animals are injected with, implanted with and fed antibiotics too… And it’s legal.
~ Try not to be obsessively clean. Super sanitized is not naturally healthy… Grow and/or buy organic fruit and veggies and don’t scrub them to death. Get outside, get some dirt on you. Likewise being intimate (I mean with a human, not sleeping with cats and dogs) can transfer some B-12.
Because B-12 is totally micro-organism / bacteria dependant, the more we support conventional, chemical dependent farming, which kills the soil, the deeper the B-12 shortage will get. The better we support sensible, sustainable farming methods (No pesticides, herbicides, synthetic fertilizers and NO GMOs) the better the situation will become.
B-12 Bottom Line: Since things on Earth are now quite out of balance and the overall imbalances reach well down to the invisible (microbial) level where some micro-nutrients (including B-12) are generated and assimilated, I generally recommend that everyone (especially meat and milk eaters and/or SAD eaters) supplement B-12 occasionally, though I know many healthy plant-based people of advanced age who never have.

Clean water:

That’s pretty obvious, do the best you can.
‘Live’ water:
Ideally, to the extent possible, the fluids we drink should be ‘live’, ‘alive’, which is to say; well endowed with ‘ZETA POTENTIAL’ (replete with free, available electrons). (Search this site for: Crystal Energy, MegaH, MegaHydrate).
It’s Smart To Drink “Educated Water” *
It’s Smart to Drink ‘Educated Water’

Make water your primary beverage. No matter how much coffee, tea or Muscatel you may drink, it does not count as, and should not displace the water.
Most water is so dead that it does not hydrate the body well. One way to improve the situation is to slightly salt some of your water some of the time or place a grain or two of salt on the toung before drinking… It must be ‘good’ salt. The preferred way to enliven water is to increase the zeta potential with ‘Crystal Energy’.
Don’t drink much fruit juice. Vegetable juice may be fine in generous amounts unless it is eccessively sweet.
Do not gulp cold fluids, if you must drink ice cold drinks, hold each sip in your mouth (while enjoying the taste and the ‘feel’) for a moment and warm it up before directing it to the stomach (which likes warm, wet mediums).


Don’t be afraid of salt, use ‘live’ salt to taste. You will only rarely find ‘live’ (healthful) salt as an ingredient in prepared and convenience foods… Best to bring home unsalted foods and add the good salt yourself. The best example of ‘live’ salt is Celtic Sea Salt.
Celtic Sea Salt is available from: Selina Naturally, aka, The Grain and Salt Society, 800.TOP.SALT / 800.867.7258. Celtic Salt is now available at many natural food stores.

Physical/electrical connection to Earth-Ground (Vitamin G):

The great unrecognized deficiency suffered by humans and often their pets as well, is the Vitamin G deficiency. We benefit from exposure to (interfacing with) the natural elements and we MUST connect (physically and electrically) with Earth. Regular, long duration, long term Earthing / Grounding of the broad population would diminish and dissolve much of the pain and suffering which our society deals with… The drug companies would not like that, but our bodies and our minds would love it.
Accessing Vitamin G (Earthing / Grounding) refers to making direct contact between the bare skin and the surface of the Earth, and/or doing so through the medium of an electrically conductive material. Because this is a discussion about ‘how to eat’, with a primary focus on the nutritional component, the issue of how to access Vitamin G is appropriate. Vitamin G is essential nutrition.

Click for Vitamin G

Go to article: ‘Vitamin G’

A successful and supportive dietary style which reliably produces good results, whatever the particular slant; macrobiotic, raw, veg’n, primitive/Paleolithic, or whatever, is built upon a synergistic combination of inputs. Vitamin G is one component.

Electrons / Vitamin H:

Refers to the elusive negatively ionized hydrogen atom (Primordial electron donor) often referred to as the ‘Life-Force’ of food. Our ancestors acquired abundant H- (H Minus) in the primitive diet before the ‘firing’ of food became common. Nowadays we get little of this most essential-essential, and we need it more than ever. You can find Vitamin H in food, only in fresh, raw food.
People (and pets) realize tremendous benefits from supplementing with ‘Silica Hydride’ (stable H-). The next most potent source of the essential H- ion is fresh raw plant juice, e.g., fresh organic wheat grass juice.
(Search this site for: MegaH, MegaHydrate).
MegaH/MegaHydrate, the most important development(s) with regards to Health/Wellness, Longevity, Vitality, Energy, Recovery… *
MegaH/MegaHydrate, the most important development(s) with regards to Health/Wellness, Longevity, Vitality, Energy, Recovery…

…And other assorted natural elements:

Surround yourself with and expose yourself to natural elements;
Fresh air, sunlight, moonlight, starlight, wind, rain, water, trees, rocks, Etc. in safe ways and at sensible levels… It’s all nutrition.

Wild Food:

Eat something ‘wild’ regularly; There are unidentified ‘etheric essences’, elements and compounds offered in ‘wild things’ which are lacking in even the finest common, cultivated foods. Some of the influences available from wild foods are powerful, restorative, deeply nutrifying and curative, and they are not necessarily ‘dose dependant’, that is, we need not consume large amounts to get what we’re after. So, one lily-flower, a single may-apple, one small fistful of grass, half-a-dozen pine needles or a dab of fresh sap goes a long way… Eat grasses, leaves, flowers, buds, ‘safe’ berries, nuts, Etc.

Good Bugs:

Eat good bugs (probiotics). Good bugs are available in raw fermented and cultured foods. Good examples are: unpasteurized sauerkraut (inc. kimchi and stuff like that), miso, Rejuvelac, plant-based yogurts and Kefir if unpasteurized and Kombucha. Additionally you can make or purchase all kinds of different cultured vegetable things. Even ‘live’, unpasteurized beer may qualify.

Partake of the full spectrum of color:

A complete rainbow of color is available in (through) foods, and a well rounded diet supporting a ‘well’ [rounded] person includes the full spectrum. Green is easy of course, as is orange, yellow and red; blue, indigo and violet are less common but very necessary to create and maintain full wellness.
Important phyto-chemicals are associated with each of the different colors. Make the effort to seek out, and eat/drink from this cooler end of the spectrum (blue, indigo and violet) too. When it is difficult or expensive to eat blues and purples keep in mind that some foods offer a rich complement of the full spectrum, while visually presenting only one (or two); a good example is Spirulina alga. Please note that for the sake of this discussion, ‘white’ and ‘black’ are very important food-color-signatures as well.

Partake of the full spectrum of flavors:

Typically, Americans and other ‘developed’ westerners are pathogenically lopsided with regards to ‘tastes/flavors’ and exhibit deranged cravings. This is a vicious circle which stems from, and perpetuates physiological imbalance and ill health. The selective preference for, and habitual over-use of sweet and salty makes big trouble for ‘civilized’ people. Actually, western science generally recognizes only those two tastes/flavors plus the ‘secondary’ flavors: sour and bitter. Bitter for instance is usually only experienced as the ‘hops’ component in beer, and yet can provide powerful balancing and remedial influences. We deserve the full benefits of comprehensive ‘taste nutrition’ from a well rounded dietstyle.

Traditional Chinese Medicine [TCM] classifies food into five flavors: sweet, sour, bitter, salty and pungent. Each flavor acts on and has a direct influence on a specific vital organ system. When each flavor is consumed in moderation, it benefits the corresponding organ(s). Over-indulgence in any flavor harms the organ and creates imbalance among the five vital organ systems.
Similarly, Ayurveda, the ‘living’ and healing system of India identifies six tastes by which all foods can be categorized: Sweet, Sour, Salty, Bitter, Pungent, and Astringent.
There is a convenient overlapping within the two systems… They both say approximately the same thing but in different ways. The point is that we do our best when we abuse (overuse) none of these and partake of them all.


Seaweeds (Sea Vegetables) are algae that live in the sea or in brackish water. Scientists often call them “benthic marine algae”, which just means “attached algae that live in the sea”. They come in three basic colors: red, green, and brown.
Common edible seaweeds include:
Arame (Eisenia bicyclis)
Badderlocks or Alaria (Alaria esculenta)
Dulse (Palmaria palmata)
Hijiki or Hiziki (Sargassum fusiforme)
Kelp (large seaweeds (algae) belonging to the brown algae [class Phaeophyceae] and are classified as the order Laminariales. There are about 300 different genera)
Kombu (Saccharina japonica)
Nori (various species of the red alga Porphyra)
Sea Lettuce (various species of the genus Ulva)
Wakame (Undaria pinnatifida)

Related to ‘leafy’ seaweeds, but generally used in deferent ways are fresh water algae, such as:
Spirulina (Arthrospira platensis and Arthrospira maxima)
Chlorella (Chlorella minutissima and Chlorella pyrenoidosa and Chlorella vulgaris
These two are considered green or blue-green algae

Savor the full experience of preparing and partaking of food:
Savor and appreciate (think about) the foods you eat, saying Grace is an example… I am suggesting that we exercise all the senses applicable, the religious component is optional.

Eat Responsibly, PS, 1

Eat Responsibly


With regards to this important aspect of ‘feeding your whole being’ please consider the following, excerpted from:
Potluck, or Guess Who Else is Coming to Dinner, Billy Saunders

Potluck, or Guess Who Else is Coming to Dinner

It is good for us to very much appreciate the preparation, presentation, arrangement, color-play, aroma, texture, flavor etc. of a good meal, we can find it fulfilling to contemplate where all of the ingredients came from; the apples in the cobbler starting from a seed, growing into a tree, the tree sprouting fragrant blossoms, blossoms giving way to tiny sour apples, the growing apples drawing nutrients up through the structure of the tree, while swinging in the breeze, basking in the sun and bathing in the rain (not us, but the apple).
We can think about, and give thanks for the nature-given orbs getting juicier and sweeter every day until their weight demands picking. We will generally be delighted at the beauty; aroma, color array and creative display, and appreciate the care and laboring of love that brings such healthful layouts to the table.

Eating is one of the most joyous, even blissful activities in life. It seems to be necessary of course, but can be very enjoyable as well, and is in fact ‘truly nourishing’ only when the full spectrum of senses are employed, as when we use our awareness to fully appreciate the color, the scent, the textures and layering of flavors, and when we think about how the dish came-to-be, and mentally / emotionally give thanks. We are, in fact, nourished [only] to the degree that we participate in the experience.
We are nourished to the degree that we are in alignment with our perception of the ‘quality’ of the food. Quality, in this context refers not nearly so much to a measure of vitamin content or the monetary price, but to the overall inherent ‘energies’ contained in, and transferred to us… through the food.
Whole aspects of our being go virtually un-fed if we eat super, new-and-improved, fortified, high priced, vitamin enriched ‘health food’ but don’t fully participate, and in a pleasurable manner, in the partaking of the gift.

Whole aspects of our being are confused and deranged if we choose to eat things for which our bodies are not physiologically designed. Flesh from any animal and the milk from a foreign species or even our own mother’s milk after weaning age (Apr. 18 months) are good examples of poor choices.
Whole aspects of our being are poisoned, if we choose to eat things that contain chemical, biological, hormonal, or energetic qualities or residues beyond our ability to process fully and naturally.
This helps explain why nutritional supplements can have significant shortcomings, why 20 minutes in the sun will serve your Vitamin D needs, and thus your bone density and immune integrity better than a bottle full of ‘D’ pills or a tanker-full of ‘fortified’ Cow’s milk.
This helps explain why the Carotenoids contained in Cole slaw, sautéed veggies, or pumpkin pie will fulfill your Vitamin A needs in ways that a handful of ‘A’ tablets never could.
See the entire op-ed at: Potluck, or Guess Who Else is Coming to Dinner
Potluck, or Guess Who Else is Coming to Dinner

Funny Veg'ns
May we Veg’ns see the humor of our ways. Click the laughing Buddha for a giggle

Anyone considering whether to live on a meat/milk inclusive diet (standard American diet; SAD) or a plant based diet may wish to consider the following:

Historical percent of calories… Humans’ diet until very recently:

Animal sourced food, 0-5%
Refined food, 0%
Plant sourced food 95% or more
Whole unrefined food 100%

Current, percent of calories… The way first-world people eat today:

Animal sourced food, more than 42%
Refined food, at least 59%
Plant sourced food, as little as 7%


Whole / plant food – verses – Animal / refined food:

Plant – lots : Animal/refined – zero

Plant – lots : Animal/refined – zero

Anti-cancer compounds,
Plant – lots : Animal/refined – zero

Beneficial fats,
Plant – lots : Animal/refined – virtually zero

Plant – Moderate (Can be raw) : Animal/refined – Much too high (Rarely taken raw)

Plant – low : Animal/refined – high

Plant – zero : Animal/refined – loaded



For more support and information on this and related subjects please visit: *


Related links:

MILK MATH… Some revealing milk related numbers

Hormones in Milk, and Rat’s Milk for People

Milk, and the many ill conditions it causes

Starve or Feed,.. Easy choice,.. Simple Solution
Starve or Feed,.. Easy choice,.. Simple Solution

No Meal is an Island
No Meal is an Island

Microwave Ovens

Great Compassion, Pets
Great Compassion, Pets

You are Everywhere, Everywhere is You; Originally ‘Upstream, Downstream’

Sugars and Sweeteners

Potluck, or Guess Who Else is Coming to Dinner
Potluck, or Guess Who Else is Coming to Dinner


Sustainable living and “Realities”
Sustainable living and “Realities”


Lots more V links:

Veg Files


Other important/related:

The Fluoride Fiasco (The Iodine Rescue)

The general GMO issue, a short look:

Why Veg’n… Thousands of new reasons every minute!

GMO Page
GMO Page

It’s Smart To Drink “Educated Water”

Crystal Energy is the key that unlocks the potential of water

MegaH/MegaHydrate, the most important development(s) with regards to Health/Wellness, Longevity, Vitality, Energy, Recovery…

Vegetarians S__k

Plant Based Diet Guidelines, a Primer


* This little ‘guidelines’ piece is incomplete as of June 2010. Many categories deserve expansion, and a few categories are as yet absent.
Plant Based Diet Guidelines, a Primer *will be updated and expanded, so check back at this link (Plant Based Diet Guidelines, a Primer *) to get the rest of the story.

Sugars and Sweeteners

Sugars and Sweeteners

Favorite sugars and sweeteners (Healthful):

Brown rice syrup:

Sugar, Sweet Dreams

Sugar, Sweet Dreams

Cultured (usually naturally fermented) rice, broken down by enzymes, strained and cooked to a syrup-like consistency. It is also available in powder form. In the TCM system (Traditional Chinese Medicine) Brown Rice Syrup is classified as a Chi Tonic (energy tonic), demulcent, nutritive and antispasmodic. Simply keep in mind that it has ‘Tonic’ and ‘Nutritive’ properties. This is a very positive profile for any food, but when something of this nature is used in place of a deadly poison such as; table sugar, fructose or artificial sweetener chemicals… Wow, what a welcome difference to the body and mind.

Barley malt:

Sugar, Barley Malt

Sugar, Barley Malt

Mostly maltose. A dark, sweet, thick liquid. Sometimes used in malted milks. Barley malt is a thick, viscous, rich, gooey, concentrated ‘food’, much like the brown rice syrup above, but darker and ‘heavier’. Barley Malt is also a ‘Tonic’ and ‘Nutritive’ as the Rice Syrup. A sweetener that is not just OK, but actually very healthful.

Amasake: One of the least refined of the “natural” sugars, fermented/cultured, made from brown rice. Amasake is basically Brown rice syrup which has not been ‘reduced’ (cooked down to a thick consistency). Amasake is used as a thick, rich, sweet drink and as an ingredient in shakes, sauces, bakery Etc.

Licorice root: Licorice root (Glycyrrhiza glabra)(usually in powdered form). Licorice root is a Chi Tonic.

Stevia: The leaves of a Paraguayan herb, look for stevia in powder form or ‘cut and sifted’ leaf form, then wiz into powder in a coffee mill (nut and seed grinder), it is much sweeter than sugar. A little goes a very long way. It’s non-caloric.

Coconut Sugar: Coconut Sugar (Concentrated palm flower nectar) is produced from the sweet juices of tropical coconut palm sugar blossoms. Traditional sugar farmers climb into the canopy of coconut palm trees and harvest the sweet nectar by slicing the flower. Once collected, the nectars are kettle-boiled into a thick caramel and ground to a fine crystal. Coconut Sugar reportedly has a ‘G.I.’ of 35 (Glycemic index value of 35), not bad for a sweetener/sugar, many foods that aren’t even considered sweet have a higher (worse) number. As foods go, especially sugars, a G.I. of 35 is easy on blood sugar balance.

Coconut Sugar is relatively new on the U.S. market and we may need some time to let the ‘Coconut Cream’ settle to the top with regards to producers and their methods of production. But already we can see that this sweetener is (or can be) ecologically friendly: “coconut palms produce an average of 50%-75% more sugar per acre than sugar cane, while using only a fifth of the resources”… And, The Food and Agriculture Organization (FAO) has recognized palm sugar as the single most sustainable sweetener in the world.
Coconut Sugar can be used in a 1:1 ratio to replace can sugar in recipes.
More on this one and recommendations coming soon… Check back!

In Betweens, maybe not absolute favorites, but generally healthful:

Luo Han: Luo Han Guo (luohanguo) is the fruit of Siraitia grosvenori, formerly called Momordica grosvenori, a member of the Curcubitaceae. The fruit is well-known for its sweet taste.

Xylitol is a sweet-tasting, naturally occurring polyol (which is a type of carbohydrate) that has a distinct cooling sensation in the mouth. Xylitol is metabolized differently from conventional sugar, and does not have the same effects as ordinary table sugar: moreover, it has fewer calories. Inulin-FOS (FructoOligoSaccharide) is a highly soluble fiber.

‘Lo Han Sweet’ is a compound product, a blend of the two sweeteners above. I think it’s’ a reasonably good product…
Lo Han Sweet, marketed by Jarrow Formulas:
Xylitol and MogroPure® (Momordica grosvenorii, Lo Han fruit juice concentrate).
Other Ingredients: Inulin-FOS (Fructo Oligo Saccharide) and silicon dioxide.
Lo Han Sweet™ advantages:
Low Glycemic Index.
Heat Stable: Very stable under high temperature, and can be added to hot as well as cold foods. Suitable for cooking and baking.
Low Calorie: 2 calories per 2 g serving (about 1/2 teaspoon).

Date sugar: Made from pulverized (generally not refined) dates, it contains sucrose, glucose and fructose. It’s low in grams of sugar per teaspoon, relatively low in calories.

Maple syrup: It is high in trace minerals. Can be pricey and can be hard to find if you live outside North America.

Available grades of maple syrup:
The light “Grade A” or “Number 1,” generally the highest priced and often the most desirable, can contain formaldehyde runoff from the first extraction of the syrup. As you progress ‘down’ in grades (through B to C) the product’s ‘true’ quality gets better, Grade C (the darkest amber syrup) is the best. Formaldehyde, used to keep the sap flowing is an issue. Formaldehyde is an insidious neuro-toxin, and should never come in contact with food or people… It’s a very un-cool thing that commercial harvesters do. Always contact the producer for verification of formaldehyde-free harvesting. Pay no attention to the lies about; “none remains in the final product” or “it’s at a level which is harmless”. Do; by all means register your complaint about mixing poisons and food. Likely there is less (some say much less or no) formaldehyde in the ‘superior’ grade C. Indeed, there are organic producers who do not use formaldehyde.

Vegetable Glycerin: Vegetable glycerin is derived from palm (coconut) and other plant oils. It is colorless, odorless, calorically low, does not make blood sugar rise, and is about half again sweeter than sugar.
It is a liquid used in cosmetics, herbal/medicinal preparations and in commercial food preparation, it is not widely sold as a sweetener. Vegetable glycerin adds a nice touch to baked goods. Natural food stores carry it or can get it, you can find it online. Make certain that it is ‘vegetable glycerin’, as glycerin can be made from undesirable animal fat as well.

Xylitol: Xylitol looks and tastes a lot like white sugar, and can replace white sugar in most recipes cup-for-cup. It has the same sweetness and bulk as cane sugar, with one-third fewer calories. Xylitol is metabolized independently of insulin and is slowly absorbed, making it a low-glycemic sweetener, safer for diabetics.
Xylitol is a naturally-occurring sugar alcohol, not a sugar. Actually, there is only a fine line between sugar and alcohol. The natural compound is found in many plants, including fruits, berries, mushrooms, birch and other hard wood trees and fibrous vegetation such as corn cobs. It is not a foreign or artificial substance to our bodies in small amounts. It has been used since the 1960s in foods such as chewing gum, gum drops and hard candy, and in pharmaceuticals and oral health products such as throat lozenges, cough syrups, children’s chewable multivitamins, toothpastes and mouthwashes. Until recently, it was not marketed as a sweetener because the price was twenty times that of sugar. Lower prices have made it possible to make Xylitol available to the home cook.

Xylitol has medicinal properties, including preventing dental carries and many types of infections. It tends not to feed pathogenic bacteria. I prescribe Xylitol solutions as mouthwash, sore throat remedy, nasal wash, ear wash douche and deodorant, Etc.

Xylitol it is a proven antifungal and inhibits candida yeast.

One teaspoon (5 gm) of xylitol contains 9.6 calories, as compared to one teaspoon of sugar, which has 15 calories.
Xylitol has virtually no aftertaste.
Xylitol also has a very low glycemic index of 13 (That’s Low!), glucose has a GI of 100.

Xylitol can be GMOed, If the label does not say NON-GMO, call the producer. If they cannot verify NON-GMO, give them heck (shame on you!), if it is NON-GMO, praise them, thank them.

The law still says that if it is ORGANIC it is ‘GMO free’, but it need not be organic to be GMO FREE (NON-GMO).

In this instance and many others, Non-GMO

Non-GMO, 2

Non-GMO, 2

is more important than ORGANIC.

USDA organic

USDA organic

Honey: A mix of sugars. Usually about 30-40% glucose, 40-60% fructose. Honey does contain some nutrition, but not much. It’s very high in calories. Honey may sometimes be ‘stretched/cut’ with additives (such as refined white sugar of corn syrup), and some imported honeys are reportedly “contaminated.” It’s best to buy local honey.
Honey (Bee Barf) makes a fine medicine in some cases (for external/topical use) but is not really a good food. Commercial honey-bees are typically fed refined sugar and exposed to high levels of pesticides and herbicides. There is much inhumane treatment of the bees in typical bee-product operations.
Honey is another item that’s often presented as a healthy alternative to refined sugar. It’s not. People who react to sugar as a “brain allergen” (especially common in children, for whom it can trigger ADD/ADHD symptoms) may react to honey the same way. It is high glycemic, and hits the body as a hard sweet. Raw, unpasteurized honey is rich in elements which can help with wound healing, kill bacteria, sooth sore throats and digestive upset, and decrease local allergy symptoms.

Molasses: The dark brown syrup left after sugar processing has milled out and crystallized the sugar for refining. After filtering, molasses may have sulfur added to kill bacteria and stabilize it. Blackstrap molasses contains more iron and traces of vitamins and minerals. Much of the agricultural chemical residue (Herbicides and pesticides) may remain, and are concentrated in molasses… Sugar cane is heavily dosed with chemicals in the field. Organic and sulfur-free molasses is available. Molasses is often not a vegan product as it has traditionally been filtered through charred bones.

Erythritol: Erythritol is 60–70% as sweet as table sugar yet it is almost non-caloric (it has a caloric value of 0.2 calories per gram, 95% less than sugar and other carbohydrates), does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, therefore unlikely to cause gastric side effects unlike other sugar/alcohols.

Don’t Taste These With a Ten Foot Tongue (Very Bad Stuff):
White sugar/Table sugar:

Poison! Sugar, 1

Poison! Sugar, 1

“If it’s white, it’s killing you,” has become a mantra of many holistic doctors when it comes to the deleterious impact of refined sugar on health. It may be overly simplistic, but the statement does sum up the situation when it comes to sugar and its impact. Many natural sugars are healthful; certain sugars have minimal or no negative impact, and some offer particular health benefits. But refined white sugar, the table sugar that most people use every day, is profoundly harmful, even in small amounts. Today’s white table sugar is refined from cane and beet, the beets are (or may soon be) genetically modified (GMO) poison food.

White sugar suppresses the immune system and has been shown to decrease the vitality and number of white blood cells, the body’s immune response to invaders. Sugar is acidifying to the body, making one more vulnerable to toxins, bacteria, viruses Etc. and degeneration generally. Sugar feeds bacteria, fungus like candida and yeast. White sugar is a ‘negative stimulant’ like cocaine. It is a source of instant energy (which cannot be used fast enough to be safe and healthful) with no peripheral nutrient component. It is the perfect example of an ‘empty calorie food’, except that is should not be considered a food.
Refined sugar is has a very high ‘glycemic index value; it hits the bloodstream like a freight train. Refined white sugar, as above (including all of the ‘brown-colored’ versions) and fructose (including High Fructose Corn Syrup) can be difficult to avoid if you use convenience foods. It sneaks into sauces, salad dressings, preparations of meat and other products, and prepared carbs – whether they taste sweet or not (sugar is usually added to prepared bread and rice, for instance). And we can assume that all such junk is GMOed.

It appears under many different names: glucose-fructose, fructose, fruit sugar, corn syrup, high-fructose corn syrup (known as glucose syrup outside of Canada and the United States) and beet sugar are all heavily processed sugars which are always harmful and often deadly. White sugar/Table sugar is a pure industrial product, not a food.

Fructose: Poison when refined, isolated and concentrated. Good when naturally occurring in foods and eaten in moderation (when it is part of the complex of a healthful food). Many fruits and other plants contain some fructose along with other natural sugars.

High Fructose Corn Syrup (HFCS):

Poison! Sugar, 3

Poison! Sugar, 3

Poison with a capital P. Nothing good about it, never has been, never will be. No redeeming qualities what-so-ever. Virtually all of it is manufactured by a [partially] secret process(s) from GMOed (Poison) corn. Please do your best to stay away from any and all HFCS and boycott products containing the crap… And please contact the companies who produce and sell anything containing the poison and enlighten them!

Agave nectar: Being anti-Agave is not currently popular… A sweet syrup, like honey, but a little thinner in consistency. Agave nectar is made from the juice of Agave Tequilana, the same variety of agave that is processed into the alcoholic drink tequila. Misguided health food store clerks and gullible friends may sing the praises of Agave nectar. If they do, they are mistaken. Believe me, Agave nectar is bad news with aggressive marketing…
See my article: Agave Syrup, Not so ‘Sweet’
(Agave Syrup, Not so ‘Sweet’).

Corn syrup: Cheap to produce, it’s basically glucose with water. Dark corn syrup has food coloring in it. Poison. GMOed.

Florida Crystals: A trademarked brand, slightly less refined than white refined sugar. Poison.

Fruit juice concentrate: “Reduced” (broken down) peaches, pears, pineapple, white grapes and other fruits are used. Concentrates can be highly refined. If a product has slightly refined or unrefined fruit juice, it will obviously be more nutrient dense.

Sucanat: A trademarked brand of “organic,” dehydrated sugarcane juice.

Turbinado: Reportedly about 98% sugar (sucrose), only slightly less refined than white sugar, it’s generally tan in color.

Demerara: The British version of turbinado, it may be a little darker.

Brown sugar: Brown sugar is white sugar mixed with molasses or dye.

Numerous other versions of white sugar:…confectioner’s (also called powdered), castor, superfine, etc–are all refined sugar of different sized crystals/particles.

Organic Sugar: If a cane sugar is labeled “organic” it means only that it is grown without insecticides, herbicides and industrial poison chemical fertilizers… using organic agricultural methods. It has nothing to do with the degree of refinement. It’s ‘organic junk food’.
Evaporated Cane Juice: Evaporated cane juice is a joke; it’s a joke on those who assume that it is healthful. Yes, it is made by evaporating cane juice, but the mother liquor molasses has been removed. It is less refined than bright white sugar, but not by much. From the perspective of your body, your internal organs, your hormonal system, the difference between using standard table sugar and Evaporated cane juice is analogous to being hit by a 100 car train and a 99 car train.

These next three represent a whole new level of sweet insanity.

Splenda: POISON. Splenda (Sucralose) is a no-calorie artificial sweetener sold under the brand names Splenda and SucraPlus. In the European Union,
The Company, Johnson & Johnson’s McNeil Nutritionals, has no reasonable basis for its marketing slogan “made from SUGAR so it tastes like SUGAR,” nor can it substantiate claims that the Splenda is “natural.” To the contrary, Splenda is a chemically created product in which sugar molecules are chemically manipulated through chlorination and other processes so as to be completely unrecognizable as sugar. The slogan “made from SUGAR so it tastes like SUGAR” seeks to mislead and confuse consumers into believing that Splenda is a natural product of sugar. It is a deceptive claim. The first step in manufacturing Splenda is the chlorination of sugar. This process chemically changes the structure of the sugar molecules by substituting three chlorine atoms for three hydroxyl groups. Following chlorination, a further chemical process is applied using phosgene, a poisonous gas described by the Centers for Disease Control as a major industrial chemical used to make plastics and pesticides. Shame on anyone who promotes poison Splenda and God help those who put it into their bodies. Splenda a POISON LIE!

Saccharin: POISON. Saccharin, the sugar substitute that gained notoriety in the late 1970s as a substance that caused cancer.

Aspartame: POISON. Aspartame (NutraSweet, Equal, Spoonful, etc.)
Studies have shown that when the temperature of aspartame exceeds 86 degrees F, the wood alcohol in aspartame coverts to formaldehyde and then to formic acid, which in turn causes metabolic acidosis. (Formic acid is the poison found in the sting of fire ants.) The methanol toxicity mimics multiple sclerosis; thus some people were diagnosed with having multiple sclerosis in error. This methanol toxicity has been found when the victim drinks a lot of Diet Coke and Diet Pepsi, usually three to four 12 oz cans of them a day. And the problems with [the poison] aspartame go on and on. See below.


Sugar Alcohols:

Sugar alcohols are incompletely absorbed from the gut; as a result, they can cause a smaller rise in blood sugar, decrease dental caries, and supply undigested sugars to the bowel bacteria for their food, there they will feed pathogenic bugs (candida, unfriendly fungus, yeast and other fart producing, blood poisoning entities), so they typically lead to intestinal gas, cramps, and diarrhea.

Recap, Alternative Names of Artificial Sweeteners:

Sweet ’N Low
Sweet Twin
Necta Sweet
Sugar Twin
(Food additive)
Sweet & Safe
Sweet One
Additional nonnutritive sweeteners not now sold in the USA as sugar substitutes are: Alitame, Cyclamate, Neohesperidine, and Thaumatin.


No Substitute for Real Sugar:

Sugar provides more than sweetness, it adds moisture, bulk, a lighter and fluffier texture to baked goods, and it browns, artificial sweeteners don’t have these cooking qualities. Manmade sweeteners are too sweet, having a chemical or bitter taste, and having strong aftertastes, they also effectively block other flavors of the foods they are used with. Since none of these sweeteners provides the same clean taste, mouth-feel, and cooking benefits as real sugar, new artificial sweeteners continue to be developed, but so far not one has become an acceptable sugar substitute for particular chefs and consumers.

Brief History of Artificial Sweeteners:

The first artificial sweetener, saccharin, was synthesized in 1879. It became popular because of its low cost of production at the time of sugar shortages during World Wars I and II. After these wars, when sugar once more became available and inexpensive, the reasons for using saccharin shifted from economics to health (calorie reduction primarily). In the 1950s cyclamate was introduced, and Sweet ’N Low became a popular mixture of a blend of saccharin and cyclamate. The artificial sweetener market was shaken in the 1970s when the FDA (Food and Drug Administration) banned cyclamate from all dietary foods in the USA because of a cancer risk found in experimental animals. In 1981 the next artificial sweetener, aspartame, marketed as Nutra-Sweet, became popular. Since then several new nonnutritive sweeteners have been introduced.


Humans crave the sweet sensation in order to direct them instinctively to complex carbohydrate foods which should be used as our main source of energy. As opposed to protein, carbohydrate foods are a clean and efficient source of the energy which animates our bodies (expresses as Life-Force). We do not crave ‘sweet’ so that we gorge on spoonfuls of honey and piles of sticky buns, but so that we wisely choose whole, natural complex carbohydrates, which either offer instant sweet (Fruit) or a ‘foundational sweet’ (as with grains and starchy veggies) and the wide array of other nutritional factors in whole food. When eating the heavier carbs (grains, starchy veggies and such) instinct again directs us to take our time, masticating each mouthful thoroughly, under which conditions the food begins ‘predigest’, and develop the complex carbs into their sugar components which slowly and evenly deliver to the body, the fuel which we run on.

whole grain, 6

whole grain, 6

When the potato, rice, bread or whatever yields it’s hidden sweetness, it’s time to internalize it (swallow).
It’s when we ‘inhale’ the food without ‘working it over’ in the mouth and paying attention… And after years of ingesting empty [of vitality] food that we develop a perverted, inappropriate craving for excessive sweet, which leads to the unconscious consumption of ‘empty’, junk sweets (refined sugars and artificial sweeteners), which starts and builds upon a vicious cycle in which the body is starved for the nutrition lacking in what most folks (in the developed world) eat most of the time. This turns-on the sweet tooth (the instinct to locate and eat complex carbs), but then people usually choose more empty junk, which further starves the body… and actually initiates a process by which the body dumps (throws away, excretes) valuable elements, further starving the system and the person reaches for more empty, sweet junk.

Poison! Sugar, 2

Poison! Sugar, 2

With regards to artificial sweeteners, true benefits are non-existent, in part, because they do not deliver the same hunger-satisfying capacity as actual sugar. As a result, those who use artificial sweeteners are left seeking rewarding food, and reach for more diet soda and maybe a candy bar stuffed with real sugar.
Prolonged and intense gustatory stimulation causes taste adaptation (a gradual decline of taste intensity from the stimulation), whereby the taste buds and the brain become somewhat immune and less sensitive to the ‘taste of sweet’, so larger servings, more frequent intake and heavier dosing are needed. Can you spell DRUG? Artificial sweeteners are typically 300 to 15,000 times sweeter than sugar, so their use obviously triggers intense stimulation and profoundly desensitize the mechanisms of appetite satisfaction… Can’t reach the same ‘high’ at the previous dose.
Additionally, the use of artificial sweeteners actually causes diabetes and obesity, the two conditions with which the demand is most associated. Artificial sweeteners cause and contribute to many other serious conditions as well… And there is no food value so even if they were not poison, they would still be a complete waste of money.

As we improve our diet, slow down and chew our food and choose ‘nutrient dense’ whole foods including lots of green stuff, the perverted cravings will disappear. Then we can follow instinct’s lead to appropriate foods.
Inappropriate foods act as drugs quite literally. Greasy stuff, salty stuff and very stimulating stuff such as meat and sweets represent the most tenacious food-drugs. But when we stop consuming the food-drugs/drug-foods and begin to excrete the residues, our attraction to junk food diminishes; we are relieved of the associated cravings.

Healthy Food, 4

Healthy Food, 4

Then we have a situation in which we have set up a positive cycle, i.e. we experience healthful cravings for appropriate foods which suit our physiological design and feed our nutritional [and other] requirements, we eat the proper foods, we are well nourished, we instinctively have healthy cravings for the right foods, we choose to satisfy those, and so on.

Links relevant to this article…

The general GMO issue, a short look:

GMOs (Genetically Modified Organisms) 100, GMOs as food homicide.

Plant Based Diet Guidelines, a Primer


A few that are harder to classify:

All of these are used pharmacologically as well as being ingredients in prepared convenience foods and health-and-beauty-aids. I will elaborate a bit more on these below.
Maltitol, Maltisorb and Maltisweet.
Maltodextrin, Likely GMOed. Probably relatively benign if not GMOed or processed with toxic solvents. If you want to use a product containing Maltodextrin, check to see if it is GMO free, if the Maltodextrin is made from corn, you can bet it’s GMOed (poison).
Sorbitol, also known as glucitol. Generally relatively benign.

A little more on some from above:

Maltitol: is a sugar alcohol (polyol) used as a sugar substitute. It has 90% the sweetness of sugar and nearly identical properties, except for browning. It is used to very easily replace sugar and has less food energy, does not promote tooth decay and has a somewhat lower blood sugar response. Unfortunately, maltitol is well known to cause gastric distress, particularly if consumed in great quantities. Chemically, maltitol is also known as 4-O-α-Glucopyranosyl-D-sorbitol. Commercially, it is known under trade names such as Maltisorb and Maltisweet.
Maltitol, like other sugar alcohols, does not brown or caramelize. It is not metabolized by oral bacteria, so it does not promote tooth decay.

Mannitol is the generic name for a Food and Drug Administration approved drug used as an osmotic diuretic and a mild renal vasodilator. Mannitol is typically administered intravenously, but can also be taken orally, depending on the purpose. Intravenously, it is used to treat excessive intracranial pressure, oliguria, and to expand openings in the blood-brain barrier. Orally, mannitol is used a sweetening agent in confections for people with diabetes and, in higher concentrations, as a laxative for children. When it is called a “baby laxative,” this is usually a slang term referencing mannitol’s use in cutting methamphetamines, heroine, or other drugs used recreationally.

Maltodextrin: As a rather common additive to a number of different types of foods, maltodextrin is classified as a sweet polysaccharide. While containing sweet qualities, maltodextrin is considered to contain fewer calories than sugar. Here are some examples of how maltodextrin is made from natural foods, as well as how maltodextrin can be used in a number of recipes.
While considered to be a carbohydrate, maltodextrin is understood to be more easily digested than some other forms of carbohydrates, leaving behind less of the potential for health issues. Usually made from rice, corn (GMOed), or potato starch, maltodextrin is produced by cooking down the starch. During the cooking process, which is often referred to as a hydrolysis of starch, enzymes and acids help to break down the starch even further. The end result is a simple white powder that contains roughly four calories per gram, and extremely small amounts of fiber, fat, and protein.
Understandably, there is some amount of uneasiness with just about any type of food additive, yet maltodextrin is an example of dextrin products that are derived from a natural source. While maltodextrin is a processed additive, the natural basis for the product helps to make it easier for the body to digest than many other forms of sugar substitutes. Maltodextrin is commonly used for the production of [more] natural soda and some candies.

Sorbitol, also known as glucitol, is a sugar-alcohol that the human body metabolizes slowly. It is obtained by reduction of glucose. It may be listed under the inactive ingredients listed for some foods and products. Sorbitol is referred to as a nutritive sweetener because it provides dietary energy: 2.6 kilocalories per gram, versus the average 4 kilocalories for carbohydrates. It is used in ‘diet foods’ (including diet drinks and ice cream), mints, cough syrups and drops, and sugar-free chewing gum.
Sorbitol can be used as a non-stimulant laxative.
Sorbitol sometimes is used as a sweetener and humectant in cookies and other foods that are not identified as “dietary” items.
Sorbitol also may aggravate irritable bowel syndrome and similar conditions, resulting in severe abdominal pain for those affected, even from small amounts ingested.
Ingesting large amounts of sorbitol can lead to abdominal pain, gas, and mild to severe diarrhea. Sorbitol ingestion of 20 grams (0.7 oz) per day as sugar-free gum has led to severe diarrhea leading to unintended weight loss of 11 kilograms (24 lb) in a woman originally weighing 52 kilograms (110 lb); another patient required hospitalization after habitually consuming 30 grams (1 oz) per day
Erythritol may have a place in a sensible diet [I said may], and it may be fair enough to place it under the ‘in between’ section of this report, and indeed it is likely a smarter choice than some of the junk that it may displace, BUT it is an example of a modern, highly processed sweetener which may have its roots in some plant species, but undergoes significant processing, isolating, refining and so on, in processes which may incorporate poisonous solvent chemicals. There are other ‘high-tech’ sweeteners like this and we will be seeing more in the category in the near future.


More info on some sugars/sweeteners from the ‘favorites’ category:

~ Coconut Sugar: Coconut Sugar Concentrated palm flower nectar) is produced from the sweet juices of tropical coconut palm sugar blossoms. Traditional sugar farmers climb high into the canopy of swaying coconuts and harvest the sweet nectar by gently slicing the flower. Once collected, the nectars are kettle-boiled into a thick caramel and ground to a fine crystal.

Coconut Sugar is rated as a GI 35. By comparison, most commercial Honeys are GI 55 and Cane Sugars are GI 68.
Coconut Sugar has a nutritional content far richer than all other commercially available sweeteners.
Coconut Sugar is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C.
Coconut Sugar is a 100% Organic, unprocessed, unfiltered, and unbleached natural sweetener. And contains no preservatives.
This coconut sugar is produced by smallholder farmers. 100% of the money from growing, harvesting and primary processing of this ingredient stays in the local community.
Through market access and production training, smallholder sugar tappers have risen well above the poverty line and are able to earn an increase in personal income of close to 200%, while maintaining a competitive market price as a cane s sugar alternative!
The Food and Agriculture Organization (FAO) of the World Bank has reported that palm sweeteners like this coconut sugar are the single most sustainable sweetener in the world!
Coconut Sugars are not produced from the same palm species as is used for the production of Palm Oil.
Coconut Palms produce an average of 50-75% more sugar per acre than Sugar Cane and use less than 1/5th the nutrients for that production.
Tropical palms are an ecologically beneficial tree crop that grows in diverse, wild-life supportive agro-ecosystems, restore damaged soils and require very little water.
Coconut Palms are considered the “Tree of Life” by many traditional communities throughout the world as they provide over 100 smallholder accessible products from which to make livelihoods. The production of Coconut Sugar has the single highest potential for lifting these farmers into a better life while creating a net benefit to their surrounding environment.
Coconut sugar is the next big thing to happen after virgin coconut oil was introduced in the market about three years ago. The raw coco sugar granules are dark brown in color like the moscuvado sugar from cane. It tastes like an ordinary cane sugar but with a difference, it smells like burnt coconut meat. The sugar particles look rough, but felt soft in one’s hand, easily melted in the mouth and tasted only slightly sweet.
For the health conscious consumers and diabetics, it can be considered to be the best sweetener substitute once it is available in the market because of the many benefits that it has to offer. Tests done by the Food and Nutrition Research Institute ( FNRI) and Department of Science Technology (DOST) of the Philippines has revealed a low glycemic index (GI) of 35 compared to that of cane sugar’s glycemic index of 50.
Glycemic index according to a scientist from Food and Nutrition Research Institute is the glucose response of an individual from food relative to a standard glucose solution. Low glucose index food is good for proper control of diabetes mellitus and it has shown to lower the LDL (low density lipoprotein) cholesterol or known as the bad cholesterol. It has been also noted that it is also good for weight maintenance, thus preventing obesity or being overweight.
Coco sugar is 100% natural (so to speak, at least it is concentrated from a whole natural food), free from additives and artificial flavoring. It is derived from the evaporating coconut sap or sweet toddy (tuba as it is known locally) through boiling in an open container where it is then allowed to cool and solidify. Coco sap if distilled, it turns into wine (lambanog a local name which is commercially available).
If it is fermented it turns into vinegar. If cooked it turns into sugar. Comparative chemical analysis also revealed that coco sugar contains higher amount of nutrients compared to brown cane sugar. According to the report it has some amounts of nitrogen, phosphorus, potassium, chlorine, magnesium, sulfur and micro nutrients.
Coco sugar is produced by natural process of heat evaporation with no preservatives added. Other products that can be derived from coco sap are vinegar, wine, jam, candy, health drink, honey and syrup. Coco sugar is now commercially produced in southern Philippines. Its market demand is ever increasing in the light of the health benefits that can be derived from the wonder sugar.
Note: I may take issue with the fact that it is generally cooked to the browning point during processing. This may generate A.G.E. (advanced glycation end-products) with are thought to have negative health impacts. Considering that few things a perfect, certainly when it comes to sweeteners and what people do with them, my advice is that if Coco sugar appeals to you, use it, check it out.

~ Lo Han Guo is the fruit of Momordica grosvenorii, a plant cultivated in the mountains of southern China. Mogrosides, which are water extracted from the Lo Han fruit, offer a pleasant taste, without affecting blood sugar.
Lo Han Guo Mogrosides are up to 250x sweeter than sugar.
Luo Han Guo (luohanguo) refers to the fruit of Siraitia grosvenori, formerly called Momordica grosvenori, a member of the Curcubitaceae (1). The fruit is well-known for its sweet taste; this plant family (Gourd family) has other members that contain remarkable sweet components, including additional species of the genus Siraitia (e.g., S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis, and S. taiwaniana 2) and the popular herb jiaogulan (Gynostemma pentaphyllum). The latter herb, which has both sweet and bitter tasting triterpene glycosides in its leaves, is now sold worldwide as a tea and made into an extract for use in numerous health-care products (3). Luohanguo has been used as a medicinal herb for treating cough and sore throat (4) and is popularly considered, in southern China, to be a longevity aid (5). These are the same uses as listed for jiaogulan. Luohanguo has more recently been developed into a non-caloric sweetener to compete with other herbal sweeteners such stevioside from the unrelated Stevia leaf.

The Procter & Gamble process
The process for the manufacture of a useful sweetener from luohan guo was patented in 1995 by Procter & Gamble. The patent states that, while luohan guo is very sweet, it has too many interfering aromas, which render it useless for general application. Thus the company developed a process for the removal of the interfering aromas.
In this process, the fresh fruit is harvested before it is fully mature, and is then matured in storage so that it may be processed precisely when it is mature. The shell and seeds are then removed, and the pulped fruit is made into a fruit concentrate. This is then used in the further production of food. Solvents are used, amongst other things, to remove the interfering aromas.
Recent research on luohan guo suggests that the mogroside works as an antioxidant and that it helps to prevent cancer.
The use of luohan guo may be helpful in cases of diabetes, Epstein Barr virus and obesity.

~ Xylitol is as sweet as sugar, having 40% less calories.
Xylitol is a sweet-tasting, naturally occurring polyol (which is a type of carbohydrate) that has a distinct cooling sensation in the mouth. Xylitol is metabolized differently from conventional sugar, and does not have the same effects as ordinary table sugar: moreover, it has fewer calories. Inulin-FOS (FructoOligoSaccharide) is a highly soluble fiber.

It looks and tastes a lot like white sugar, and can replace white sugar in most recipes cup-for-cup. It has the same sweetness and bulk as cane sugar, with one-third fewer calories. Xylitol is metabolized independently of insulin and is slowly absorbed, making it a low-glycemic sweetener, safer for diabetics.
Our bodies produce up to 15 grams of Xylitol from regular food sources.

~ Lo Han Sweet, marketed by Jarrow Formulas:
Xylitol and MogroPure® (Momordica grosvenorii, Lo Han fruit juice concentrate).
Other Ingredients: Inulin-FOS (Fructo Oligo Saccharide) and silicon dioxide.
Lo Han Guo is the fruit of Momordica grosvenorii, a plant cultivated in the mountains of southern China. Mogrosides, which are water extracted from the Lo Han fruit, offer a pleasant taste, without affecting blood sugar.
Lo Han Guo Mogrosides are up to 250x sweeter than sugar.
Xylitol is as sweet as sugar, having 40% less calories.
Xylitol is a sweet-tasting, naturally occurring polyol (which is a type of carbohydrate) that has a distinct cooling sensation in the mouth. Xylitol is metabolized differently from conventional sugar, and does not have the same effects as ordinary table sugar: moreover, it has fewer calories. Inulin-FOS (FructoOligoSaccharide) is a highly soluble fiber.
Lo Han Sweet™ advantages:
Low Glycemic Index.
Heat Stable: Very stable under high temperature, and can be added to hot as well as cold foods. Suitable for cooking and baking.
Low Calorie: 2 calories per 2 g serving (about 1/2 teaspoon).

~ Erythritol ((2R,3S)-butane-1,2,3,4-tetraol) is a sugar/alcohol which has been approved for use in the U.S. and throughout much of the world. It occurs naturally in fruits and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast. It is 60–70% as sweet as table sugar yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, therefore unlikely to cause gastric side effects unlike other sugar/alcohols. Under U.S. FDA labeling requirements, it has a caloric value of 0.2 calories per gram (95% less than sugar and other carbohydrates),
In the body, erythritol is absorbed into the bloodstream in the small intestine, and then for the most part excreted unchanged in the urine. Because erythritol is normally absorbed before it enters the large intestine, it does not normally cause laxative effects as are often experienced after over-consumption of other sugar alcohols (such as Xylitol and maltitol) and most people will consume erythritol with no side effects. This is a unique characteristic, as other sugar alcohols are not absorbed directly by the body in this manner, and consequently are more prone to causing gastric distress

More on sweet some poisons:

~ Aspartame: The problems with [the poison] aspartame go on and on.
In the cases of someone who has systemic lupus, it can be triggered by aspartame; the victim usually does not know that the aspartame is the culprit. The victim continues its use it, aggravating the lupus to such a degree, that sometimes it becomes life threatening. When we get people off the aspartame, those with systemic lupus usually become asymptotic.
This also applies to cases of tinnitus.
The Atkins Diet Center has done research that indicates sweeteners that contain aspartame (such as NutraSweet and Equal) stimulate insulin production (leading to unstable blood sugar, irritability and carbohydrate cravings).
If you are using aspartame (NutraSweet, Equal, Spoonful, etc.) and you suffer from spasms, shooting pains, numbness in your legs, cramps, vertigo, dizziness, headaches, tinnitus, joint pain, depression, anxiety attacks, slurred speech, blurred vision, or memory loss you might have aspartame toxicity. One of the side effects is nerve damage of neuropathy.
Aspartame is the chemical originally developed as an insecticide, and was only later marketed as a sugar replacement when its manufacturers realized that it would taste sweet. It reportedly works remarkably well as an ant poison – better than most commercial pesticides.

Current research indicates, and common sense suggests that aspartame is carcinogenic. Dosages lower (by proportionate weight) than those considered safe for human consumption by regulatory agencies in Europe result in lymphomas and leukemia in female test animals.

The original safety testing on aspartame before it was released for public consumption resulted in brain tumors in animals treated with the artificial sweetener. Although no similar tumors were found in control subjects, this result was dismissed as insignificant.
Aspartame breaks down, in the human body or outside, when exposed to heat. Its by-products include methyl alcohol, aspartic acid, and formaldehyde. Methyl alcohol is known to cause blindness; formaldehyde, used as a wood preservative and to preserve laboratory specimens, is a carcinogen and lethal in large doses; aspartic acid excites brain cells and disrupts neural function – contributing to hyperactivity, emotional stress, behavior changes, and loss of focus.
Aspartame Wreaks Havoc on Your Health
There have been more reports to the FDA for aspartame reactions than for all other food additives combined?
Thanks [for nothing] Donald Rumsfeld.

In 1981, Donald Rumsfeld, as head of the G.D. Searle pharmaceutical company, used his political clout to put a known carcinogen on the market to poison a nation all in the name of money.

Aspartame causes every type of blood disorder from a low blood platelet count to leukemia. Because aspartame can precipitate diabetes the disease is epidemic. To make matters worse, it can simulate and aggravate diabetic retinopathy and neuropathy, destroy the optic nerve, cause diabetics to go into convulsions and interact with insulin. Diabetics lose limbs from the free methyl alcohol; professional organizations like the American Diabetes Association push and defend this poison because they take money from the manufactures. How many millions would not have diabetes if Rumsfeld had never been born?

The FDA report lists 92 symptoms from unconsciousness and coma to shortness of breath and shock. Medical texts list even more: “Aspartame Disease: An Ignored Epidemic”, by H.J. Roberts, M.D., and “Excitotoxins: The Taste That Kills” by neurosurgeon Russell Blaylock, M.D., There is simply no end to the horrors triggered by this literally addictive, excitoneurotoxic, genetically engineered carcinogenic drug. This chemical poison is so deadly that Dr. Bill Deagle, , a noted Virologist once said it was worse than depleted uranium because it is found everywhere in food.

The formaldehyde converted from the free methyl alcohol embalms living tissue and damages DNA according to the Trocho Study done in Barcelona in 1998. Even with this devastating study showing how serious a chemical poison aspartame is, the FDA has turned a blind eye and a deaf ear to it. With Monsanto attorney Michael Taylor now appointed as Deputy Commissioner to the FDA by Obama, it`s nothing more than Monsanto`s Washington Branch Office. Even before the Ramazzini Studies showing aspartame to be a multi-potential carcinogen, the FDA knew it. Their own toxicologist, Dr. Adrian Gross, even admitted that it violated the Delaney Amendment because of the brain tumors and brain cancer. Therefore, no allowable daily intake ever should have been able to be established. Aspartame caused all types of tumors from mammary, uterine, ovarian, pancreatic and thyroid to testicular and pituitary. Dr. Alemany, who did the Trocho Study, commented that aspartame could kill 200 million people. When you damage DNA you can destroy humanity.

Dr. James Bowen told the FDA over 20 years ago that aspartame is mass poisoning the American public and likewise in more than 70 countries of the world. No wonder it`s called “Rumsfeld`s Plague”.

Big Pharma knows all about aspartame and they add it to drugs, including the ones used to treat the problems caused by aspartame.
There`s a book out there called, “Rumsfeld, His Rise, Fall and Catastrophic Legacy”, by Andrew Cockburn that will substantiate all of this. And fittingly, Rumsfeld appropriately lives in a place called Mount Misery.

In the video, “Sweet Misery: A Poisoned World”, which you can view at, attorney James Turner explains how Rumsfeld got his poison marketed for human consumption. To learn about how the CDC investigation was covered up – The Rumsfeld-Pepsi-Nixon Connection, go to… or view it in its entirety at

For over a quarter of a century there has been mass poisoning of the public in over 100 countries of the world by aspartame because Donald Rumsfeld, as he put it, “called in his markers”.

~ Sucralose (Splenda): Sucralose (Splenda) is made with a chlorination process, producing a host of chlorine bi-products, including dioxins and other organochlorines, which contribute to the wide-scale chlorine pollution of waterways. These chemicals can work their way up the food chain and into our bodies – and they stay there, lodged in fat cells. Dioxins contribute to cancers, hormone imbalance, birth defects, infertility, and they suppress the immune system.
Research on Sucralose in animal studies has shown effects including: shrinking of the thymus gland, enlarged liver and kidneys, reduced growth rate, and decreased red blood cell count (anemia), extension of pregnancy period, birth defects, and atrophy of lymph follicles.

Sucralose is produced to 98% purity. The other two percent may contain contaminants such as heavy metals, methanol, chlorinated by-products, and arsenic.
Sucralose has not been approved for human consumption in most European nations

Saccharin: Saccharin (the artificial component in Sweet’N’Low) appeared on the U.S. Food and Drug Administration’s carcinogen list from 1998 to 2000 It occurs in only one place in nature: as a component in coal tar.

Brief Explanation of Glycemic index, (GI):

The glycemic index, glycemic index, or GI is a measure of the effects of carbohydrates on blood sugar.] Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI.
A lower glycemic index suggests slower rates of digestion and absorption of the foods’ carbohydrates and may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. A lower glycemic response usually equates to a lower insulin demand but not always.

The current validated methods use glucose as the reference food, giving it a glycemic index value of 100 by definition. This has the advantages of being universal and producing maximum GI values of approximately 100.
A low-GI food will release glucose more slowly and steadily. A high-GI food causes a more rapid rise in blood glucose levels and is suitable for energy recovery after endurance exercise or for a person experiencing acute hypoglycemia.
The glycemic effect of foods depends on a number of factors such as the type of starch, physical entrapment of the starch molecules within the food, fat and protein content of the food and organic acids or their salts in the meal.
This is an oversimplification, but what ultimately matters is the glycemic load of the whole meal… This starts with the glycemic index of the carbohydrate portion and takes into account the buffering effects of other ingredients, portion sizes, speed of ingestion etc. The much abbreviated bottom line is: choose low to moderate GI foods, avoid large portions and large servings of high GI foods. Make certain to eat only ‘Whole Foods’ in any case.

GI values can be interpreted intuitively as percentages on an absolute scale and are commonly interpreted as follows:

Low GI (55 or less): Most fruits and vegetables (X potatoes, watermelon), whole grain products, legumes (beans), nuts/seeds.

Medium GI (55-69): Sweet potatoes, some refined grain products, some sugars.

High GI (70 and over): Some refined grain products (breakfast cereals, white bread and pastries, white rice and related junk), potatoes, and some sugars.

Links relevant to this article…

The general GMO issue, a short look:

GMOs (Genetically Modified Organisms) 100, GMOs as food homicide.

Plant Based Diet Guidelines, a Primer

Sweet Love,


Microwave Ovens

Microwave Ovens

People still occasionally ask me if microwave ovens are safe.

Exposure to the energetic influences emitted by microwave ovens in typical ‘normal use’ situations (almost all of which are elective and unnecessary) present opportunity for harm to humans and other animals DIRECTLY, that is, the operation of microwave ovens is a known (proven) metabolic stressor which is significantly, sometimes profoundly damaging to animals in ‘casual’ proximity to the unit.

It is strongly recommended that people never consume anything that has been subjected to microwave treatment, but harmful effects will result just from placing one’s self close enough to an operating unit to read the brand name, even if no microwaved food is ingested.

Danger, 1


Another ingenious way to pathogenically adulterate food and spread pollution.

Like the herbicides and fungicides fashioned from WW1 nerve gas (made from oil) which is dumped on food crops, and poison phosphate fertilizer (faulty name, it does not make the soil fertile) spun-off from WW2 munitions (made from natural gas and oil), another common food-related ‘bad idea’, the microwave oven, was also born of war. Interesting.
Inventions often sprout simultaneously from unrelated developers. Back in the mid-1940s the two versions of the microwave oven were conceived on opposite sides of the Atlantic.

Hitler’s Nazis invented the first experimental microwave-cooking units to heat food without fire for their troops on the move.

In 1945 an inventor working for a U.S. defense contractor (war profiteer) noticed that a chocolate bar in his pocket melted while standing in front of an operating magnetron (a magnetron is the heart of radar units and microwave ovens). The creative guy then placed popcorn in the beam and cranked it up… Popped popcorn danced around the room. The pocket fondue observation and popcorn experiment led to the modern microwave oven now standard issue in 95% of U.S. homes and restaurants.

Microwave, 4

Microwave 60s

In 1947 Raytheon started selling commercial microwave ovens. It took a while, but 25 years later everybody had to have one. As I recall, the 70s were boom years for ‘radiation ovens’, some homes that did not even have indoor privies, did have a microwave.

A microwave oven works by passing microwave radiation, usually at a frequency of 2450 MHz through the food. Water, fat and sugar molecules in the food absorb electro-magnetic energy from the microwave beam in a process called ‘dielectric heating’. Most molecules are electric dipoles, meaning that they have a positive charge at one end and a negative charge at the other, the food molecules are tossed about violently as they try to align with the alternating electric field induced by the microwave beam (this is very different from conventional cooking). This molecular movement creates heat. Microwave heating is most efficient on liquid water, and much less so on embedded/incorporated water, fats, sugars, and frozen water.

In fact Zappers are not nearly as efficient as the promoters claim.

A microwave oven does not convert all the electrical energy into microwaves. A typical consumer microwave oven could consume 1100 Watts, and deliver 700 Watts or less of microwave power. The remaining 400 or more Watts are dissipated as heat in the magnetron tube, which will not end up in the food but rather in the surrounding cabinetry and the air in the kitchen, just as with a conventional (safe) oven. The less water in the food and/or the less volume of the food in the oven, the more energy is wasted. A microwave oven is anything but a ‘Green’ appliance, it fails on various grounds, some much more serious than the energy inefficiency issue, but the simple math above illustrates that the zapper is not even a particularly energy-efficient tool either.

Close range exposure to powerful microwave radiation is of course harmful to biological organisms (humans, pets etc.) and detrimental to food treated with the radiation.

At the molecular level, the stuff that food is made of is beat-up, torn apart, energetically altered and forcefully deformed. This method is very different than conventional cooking. Microwaving creates un-natural compounds (radiolytic compounds) which no known naturally occurring process would create in food or animals [humans]. Microwave beams have been used as weapons for decades and are now used by genetic engineers to intentionally break the integrity of targeted cells’ walls to allow for the implantation of infectious agents carrying foreign gene bits for gene splicing. The intensity of the radiant energy and its penetrating ability is such that much damage occurs to animal bodies within ‘effective range’, and since the cook does not operate the device from the next room, and certainly not from behind a lead shield, people using zappers are indeed within the ‘effective range’.

Microwave, 23

people zapper

I don’t know about you, but I would not like the integrity of my cells damaged, allowing for a compromised defense against harmful invaders, and I don’t want to confuse my DNA, Thank You!

If there were a way to microwave your meals remotely then you would only be degrading the food (converting it into something that can’t normally happen in nature and is not fit for consumption), and adding a bit to our overall invisible ‘sea-of-electro-pollution’, and then feeding the family some weird deranged version of food, but at least you would not be dosing yourself, and others in proximity, to anti-therapeutic radiation treatments.

As it is, placing yourself near an operating zapper invites serious assaults on the body and the ‘mind’.

Consider the well established and now common condition known as ‘microwave cataracts‘. This is a particular lens opacification for which EMFs (electro-magnetic fields) are the primary etiological factor. In contrast to other types of cataracts (heredity, metabolic, and senile) which originate in the lens, the microwave cataract originates in the elastic membrane that surrounds the lens (the capsule). Microwave cataracts occur following exposure to either thermal or non-thermal EMFs, both of which are emitted by microwave ovens. Microwave cataracts and have a latency period of months to years, so it may take a while for vision to cloud up after cooking in a microwave-appointed kitchen.

The human body is made of some 65 to 90% electrically conductive water (depending mostly on age).
Think about it, typical household microwave ovens emit electromagnetic energy at a frequency of 2,450 Megahertz (MHz = one million cycles per second).

Materials with high moisture content, like most foods (and mom and the baby and the cat on top of the fridge), absorb microwave energy.

As the electromagnetic waves at a frequency of 2450 million cycles per second enter the water-rich body, the molecules tend to align themselves with the cycling energy. Since the microwaves are changing polarity with every half cycle, the water molecules and associated cellular stuff follow these alternations and thus move rapidly back and forth.
In effect, molecules are changing direction every half cycle, so they are oscillating back and forth 4,900,000,000 times each second (almost five billion times per second).
This high-speed oscillation causes the friction which heats the food, but besides the heat, the aggressive agitation degrades and/or destroys nutrients and other aspects of the food. That’s bad enough, but just imagine how insulting such treatment is to the cells of your body. In particular, for a person situated near the operating zapper, all the watery fluid (which is in intimate contact with every one of your one hundred trillion cells, the sugar-based molecules, the fat and particles of most metallic elements are forced to dance a maddening jig… forced to instantly shake around at a frequency and intensity proven harmful to the body and a frequency which is way out of sync with the healthy, life supporting frequency natural to the cells.

The report ‘Comparative Study of Food Prepared Conventionally and in the Microwave Oven’, published by Raum & Zelt in 1992, at 3(2): 43, states:
“A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. [Accommodation at the evolutionary level takes millions of years to make a healthful leap].
Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking since the discovery of fire.

Microwave energy from the sun and other stars is direct current (DC) based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more [about five billion] polarity reversals per second in every food [and body] molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape) as well as transformation into toxic forms, under the impact of microwaves produced in ovens”.

Numerous studies have found significant and disturbing changes in the blood of individuals consuming microwaved milk, fruit, meat and vegetables. In published studies, all foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and overall white blood cell levels and cholesterol levels increased. Lymphocytes decreased. Increased activity of pathogenic bacteria is typically demonstrated in the blood of individuals after consuming zapped food.

Cover-ups, lying, gagging and cheating:
In 1991, Dr. Hans Ulrich Hertel, a food scientist and Dr. Bernard H. Blanc, a Lausanne University professor and member of the Swiss Federal Institute of Technology and the University Institute for Biochemistry published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood.

The well controlled, study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and that changes took place in the participants’ blood that could cause deterioration in the human system.

As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, took control. They forced the President of the Court of Seftigen, Canton of Bern, to issue a “gag order” against the two researchers. In March 1993, Dr. Hertel was convicted for “interfering with commerce” and prohibited from further publishing his results.
The guy was sharing his well documented information about how unsuspecting people might be killing themselves, and he gets convicted for ‘interfering with commerce‘… ‘Interfering with commerce’. The corporate priorities seem a little backwards. Dr. Hertel fought this decision. He fought for his rights and ours.

This bought-and-paid-for decision was eventually reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel’s rights in the 1993 decision. The European Court of Human Rights also ruled that the “gag order” issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. But for those 6-7 years you were not allowed to see the information and the researchers were not allowed to talk about something so critical to the well-being of the people… Microwave sales continued to soar. People, some of whom would have stuck with time-tested fire instead of RADIATON, continued to zap their families.

Microwave, 12

Nuke-able Trichinella

Besides the obvious problems associated with; uneven heating (In which well hydrated portions of a food may cook thoroughly but drier portions never reach the critical temperature necessary to kill bacteria and parasites in meat and milk), heating contents more than the container (as in the numerous instances in which a baby’s mouth and esophagus have been scalded drinking milk from a bottle which felt comfortably warm), the leaching of plastics into the food (as I understand, most zap-ready convenience foods come in plastic containers, ready to go, and people frequently zap homemade meals in plastic vessels… because they can), and the failure to inactivate bacteria in re-heated leftovers, records are replete with examples of injury and illness resulting from ingesting microwaved stuff, a very small sampling from a huge body of evidence follows;

~ Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

“Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It’s bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving.”

~ In 1991, Norma Levitt, a hip surgery patient in an Oklahoma hospital died from a simple blood transfusion. The nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there’s much more to “heating” with microwaves than we’ve been led to believe. Blood for transfusions is still routinely warmed, though not in microwaves. In this case, the microwaving altered the blood and it killed her.

My own experience, testing and just plain common sense leaves me in complete agreement with the following statement from Dr. Lita Lee’s ‘Health Effects of Microwave Radiation – Microwave Ovens’: “Every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products”. Her further research reveals that microwave ovens are far more harmful than previously imagined.

Microwave ovens were banned in Russia in 1976

Certain infectious/disruptive agents only need access to cell interiors to make trouble. Known examples are viruses and prions.

These are not living things in the traditional sense.

A prion is best described as an infectious protein; it is a deranged protein, with no DNA or RNA component. Not living. The ‘Zombie-like’ prion is the microscopic proteinaceous particle implicated in Mad Cow Disease (BSE), and several other lethal neurodegenerative diseases.

A virus is little more than a strand of DNA or RNA covered by a protein coating.

They lack some important characteristics which many biologists consider the requirements of life. Basically, they are not living … And therefore cannot be killed, and may not be deactivated by microwave exposure.

You don’t want such entities becoming too intimate with healthy cells, and such opportunistic entities (viruses etc.) are everywhere, so it seems wise to keep the cells that make up our bodies intact, and not unnecessarily expose ourselves to influences which tear-up cell walls.

Microwave radiation (at the frequency and intensity generated by the standard household appliance) is proven to break the barrier of cell walls allowing for invasion by opportunistic pathogenic agents.

This scenario plays out when zapping meat (pathogens already present in the flesh can invade microwave-damaged cells and proliferate as the food is cooking), and in the living bodies of people in the vicinity of a zapper when the exposure is of sufficient intensity and duration.

And aside from inviting already present infectious agents into microwave-damaged cells, consider that: As prions are deformed proteins, and microwave radiation represents a deranging (deforming) influence, protein molecules and microwaves may be a counter-productive combination… Indeed it has been postulated that deadly prions may be created from ‘normal’ protein structures under the influence of microwave radiation.

We know this:
We know that infectious invaders are all around – all the time, looking for access to living cells.
We know that microwave exposure damages (opens) cell walls… This provides the access.
Why would anyone choose to invite disease into his cells?

Regulating the dangerous weapon instead of outlawing it (for casual use) is insulting to our intelligence and will not prevent or cure the harm to its users. Also, regulating the device (establishing false safety guidelines) is to suggest that it even can be used responsibly. To illustrate the insanity consider that, over the past few decades, allowable radiation leakage maximums have been adjusted, so radiation intensities that our government claimed were perfectly safe some years ago are no longer on the safe side of the cusp, and the last time I checked, the requirements for ‘door seal radiation leakage’ were 1,000 times more strict in Sweden than in the U.S. This by no means suggests that a Swedish zapper is safe; it only exposes the ‘emptiness’ of the arbitrary numbers set by industry and enforced (so to speak) by the regulators.

* Note. An expanded report on the Russian work can be found after this article.

Exposure to the energetic influences emitted by microwave ovens in typical ‘normal use’ situations (almost all of which are elective and unnecessary) present opportunity for harm to humans and other animals DIRECTLY, that is, the operation of microwave ovens is a known (proven) metabolic stressor which is significantly, sometimes profoundly damaging to animals in ‘casual’ proximity to the unit.

It is strongly recommended that people never consume anything that has been subjected to microwave treatment, BUT harmful effects will result just from placing one’s self close enough to an operating unit to read the brand name, even if no microwaved food is ingested. Please use the zapper for storage, or for some function which it can satisfy UNPLUGED. Please do not donate it, as that will only place a deadly device in someone else’s home. Do not toss it in the trash as it demands proper recycling and careful dismantling.

Microwave, 15

Dead Microwave

You can call your local trash disposal company to find out if they recycle microwave ovens. If they don’t, ask if they know a place that does. If your local trash disposal company can’t help, go to has a search engine that allows you to search for microwave recycling centers in your area. But by all means, unplug the monster immediately. The space that the zapper occupied may be filled to good advantage with a high quality toaster oven, maybe a convection toaster oven. Mini countertop ovens utilizing penetrating infrared radiant heat will likely be showing up at retailers and in the kitchens of health conscious cooks soon… This may be a very healthy trade.

Remember (in simple terms):

~ Continually eating food processed in a microwave oven causes long term – permanent – brain damage by disrupting and ‘confusing’ electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue]. This goes not only for the ‘brain’, located in the scull, but also for the ‘mind’ which is ‘everywhere’ in (and on) the body
~ The human body cannot metabolize (break down) or healthfully process many of the unnatural by-products created in microwaved food.
~ The very complicated (and not well understood) hormonal system is disrupted, and in particular, gender specific hormone production is altered by frequent ingestion of microwaved foods.
~ At least some of the effects of microwaved food by-products and direct microwave exposure are residual (long term, permanent) within the human body.
~ Enzymes, minerals, vitamins, fatty acids, protein configurations and carbohydrate compounds of all tested microwaved foods are reduced and/or altered so that the human body gets fractionated and reduced nutritional benefit, and the body absorbs altered compounds that cannot be broken down healthfully, leading to systemic inflammation which likely predisposes the body to numerous different disease conditions.
~ The profoundly foreign nature of compounds bred of the interaction of food components and microwave radiation can certainly act as the prelude to auto-immune diseases. This is a well proven FACT.
~ Microwaved foods have been linked to stomach and intestinal irritations, and that’s just the tip….
~ The frequent, regular ingestion of microwaved foods causes cancerous cells to increase in human blood.
~ Habitual ingestion of microwaved food causes immune system malfunctions.
~ Eating microwaved food negatively affects cognitive function, concentration, emotional stability.
~ Without a doubt, one manifestation (in the human body) of microwave exposure is the initiation of the inflammatory response. Being in visual proximity of a working zapper regularly, keeps the body in a state of chronic inflammation. Microwave ‘exposure-es’ show chronically elevated levels of Pro-inflammatory hormones.
…Systemic and/or chronic inflammation feeds a domino effect which undermines health in many ways and manifests in various areas and systems of the body. More and more, inflammation is being recognized by the scientific community as the common contributory factor in many serious ill conditions.

Keep in mind that:

Electro-magnetic pollution broadly, and microwave exposure specifically, is a new stressor in our environment (very new relatively speaking, as we now live in an invisible soup of stealthy electromagnetic pollution estimated to be 100 to 200 MILLION times greater than it was just one hundred years ago).

Over 90% of U.S. households now have a device whose specific engineered purpose is to generate and transmit an unquestionably insidious form of electro-magnetic pollution. It’s not a device which keeps the roof from falling in or keeps burglars out; it is in no way necessary for the safety of the structure or the inhabitants. And if that’s not weird enough, designers and homeowners place the device right in the kitchen, the heart of the home, where the health impact of everything within, should be carefully considered, the room from which life-giving nutrition flows. And it is generally situated right there,.. glaring at us somewhere between the brain and belly level. People who operate the device are often only inches from it, and others in the room (or on the other side of the wall) sit comfortably nearby, oblivious to the harm they invite.

Why are they oblivious to the realities of the dark side of Microwave Culinaria?

Because business interests told (tell) the government to release only the spun version of the story, which portrays something deadly (an invention of war) as something ‘convenient’ and ‘modern’ and even ‘indispensible’ to busy people everywhere, people who are told (and come to believe) that they are too busy to prepare a decent meal for the kids. Many parents encourage children to use the device themselves.

There is a whole generation of first-world humans who have not learned the [critical to life] art of cooking (food preparation), a whole generation (or two) of people who cannot conceive of how to eat, without first opening some kind of package or driving up to a greasy window after reciting an order to a clown face outfitted with speakers and a microphone.

In the kitchens of finest of upscale homes there often is no space afforded for the installation of a simple towel bar, yet in the most modest of tiny starter homes or conservative apartments there is always a prominent space dedicated specifically for the weapon marketed as the microwave oven.

Do the family a favor, Remove the zapper. Give the greatest gift, or at least the first installment, give the gift a better health. Remember that people who eat, should know how to cook. That’s not what a microwave does, unless we count frying brains, other vital organs, and electro-poisoning popcorn and pot pies as cooking.

Microwave, 2

Microwave Free

Unplug the zapper put it in a box and mail it to your representative in Washington with a note asking him/her to “think about it”.

Related articles:

Dangerous Complacency with Radioactivity and EMR (anthropogenic Electro-Magnetic Radiation)



Related articles:

Dangerous Complacency with Radioactivity and EMR (anthropogenic Electro-Magnetic Radiation)

If you are a sucker for more details keep reading. It may be boring, it may be infuriating.

Microwave ovens were banned in Russia in 1976, just look at a small sampling of what the Russian research revealed;

* Below is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. A summary of some of the results are as follows:
Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.
Decrease in nutritional value
Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:
Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
The degradation of nucleo-proteins in meats.

Microwave sickness
The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950’s. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians.
In Robert O. Becker’s book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called “microwave sickness.” On page 314, Becker states:
“It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure. This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks].”
According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:
Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
An increased rate of cancer cell formation was observed in the blood.
Increased rates of stomach and intestinal cancers were observed.
Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

Microwave research conclusions:
The following were the most significant German and Russian research operations facilities concerning the biological effects of microwaves:
The initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolt-Universitat zu Berlin (1942-1943); and,
From 1957 till the 90s the Russian research operations were conducted at: the Institute of Radio Technology at Kinsk, Byelorussian Autonomous Region; and, at the Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous Region, both in the Union of the Soviet Socialist Republics.
In most cases, the foods used for research analysis were exposed to microwave propagation at an energy potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary, normal ingestion. The effects noted by both German and Russian researchers are presented in three categories:
Category I, Cancer-Causing Effects
Category II, Nutritive Destruction of Foods
Category III, Biological Effects of Exposure

1. Creation of a “binding effect” to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods;
2. Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal grains [*these are natural proteins that are split into unnatural fragments by the addition of water];
3. Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [*the metabolic breakdown process];
4. Due to chemical alterations within food substances, malfunctions were observed within the lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics [abnormal growths of tissue];
5. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas – cell tumors such as sarcoma];
6. Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits when thawed in this manner;
7. Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were exposed for even extremely short durations;
8. Cancer causing free radicals [highly reactive incomplete molecules] were formed within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables; and,
9. In a statistically high percentage of persons, microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual breakdown of the function of the digestive and execrative systems.

Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:
1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;
2. A loss of 60-90% of the vital energy field content of all tested foods;
3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;
4. A destruction of the nutritive value of nucleoproteins in meats;
5. A marked acceleration of structural disintegration in all foods.

Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.

Microwave ovens were in fact, banned in Russia in 1976; the ban was lifted after Perestroika. Perestroika translates to “restructuring” (westernizing, Americanizing… power-shifting towards corporate control).

The following are the enumerated effects:
1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;
2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;
3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;
4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;
5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];
6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;
7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];
8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;
9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;
10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;
11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;
12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.
Forensic Research Conclusions
From the above enumerated indications, the use of microwave apparatus is definitely not advisable; and, with the decision of the Soviet government in 1976, present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence.
Due to the problem of random magnetic residulation and binding within the biological systems of the body (Category III:9), which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits can result. Because these effects can cause virtually irreversible damage to the neuroelectrical integrity of the various components of the nervous system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is clearly contraindicated in all respects. Their magnetic residual effect can render the pyschoneural receptor components of the brain more subject to influence psychologically by artificially induced microwave radio frequency fields from transmission stations and TV relay-networks.
The theoretical possibility of psycho telemetric influence (the capability of affecting human behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet neuropsychological investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal psychological energy field compliance to operative microwave apparatus.
Prepared By: William P. Kopp
A. R. E. C. Research Operations


DrBillyHealth, The Veg Files

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Real Almonds in Our Future

almonds, 1.jpg

Real Almonds in Our Future, Almond news, August, 2010

For the past several years, ever since the USDA sold out to monopolizing middle-men corporate nut traders, virtually all U.S. grown almonds have been either poisoned with Propylene oxide (a highly toxic flammable chemical compound) or heated to death. The law made it almost impossible to purchase Raw, Organic almonds grown in the U.S.

At the time prior to the implementation of the non-sense rule, we told our readers where to legally obtain the real thing, D & S Ranches but most people don’t bother to mail order their staple foods and really, most people never knew about the regulation that forced the poisoning and lethal heating of ‘The King of Nuts’.

Since 2007 most almonds purchased in the U.S. have been poisoned with Propylene oxide and most almonds labeled ‘raw’ have actually been cooked (Un-Raw), a blatant label-lie mandated by the U.S. government’s department of agriculture.

BUT. There may be some delicious, nutritious raw-organic almond milk at the bottom of the glass.

A move in the right direction has been realized recently which may lead to an overturning of the insane prohibition of ‘live-clean’ almonds.

You can see the details here: Alliance for Natural Health USA

and here: The Cornucopia Institute

You can see what the U.S. government says about the poison that the same U.S. government demands we pollute our food with here: Save Raw Food and Real Almonds… It’s your right!

And you can see our original alerts about the issue here: Save Raw Food and Real Almonds… It’s your right!

And here: Un-Raw California Almonds..

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Back to: Dr Billy Health .com

Vegetarians Suck

Plant Based Diet Guidelines, a Primer

Hormones in Milk, and Rat’s Milk for People

Microwave Ovens

FDA rule to force the manufacture of nutritional supplements into toxic basements, and their sale into alleys and street corners.