Chitika

Wednesday, November 30, 2011

Why drink water? 7 health shockers that will make you grab your water bottle

By Brierley Wright, M.S., R.D.


As a runner, I’ve always been an avid water drinker. And because I’m a dietitian and nutrition editor, I typically choose to hydrate with water (it’s calorie-free!) over other beverages like sweetened tea, soda or sports drinks, which can pack a hefty calorie and sugar punch. (That said, there is a time and place when nonwater drinks are worthy choices.

Still, I was surprised to learn just how essential water is for so many body processes. Here—as Rachael Moeller Gorman reported in EatingWell Magazine’s July/August issue—you can see what water does for your body, from your head to your toes.

1. Brain 
Staying hydrated keeps your memory sharp, your mood stable and your motivation intact. When you’re well-hydrated, you can also think through a problem more easily. Researchers hypothesize that not having enough water could reduce oxygen flow to the brain or temporarily shrink neurons—or being thirsty could simply distract you.



2. Mouth 
Water keeps your throat and lips moist and prevents your mouth from feeling dry. Dry mouth can cause bad breath and/or an unpleasant taste—and can even promote cavities.

3. Heart 
Dehydration lowers your blood volume, so your heart must work harder to pump the reduced amount of blood and get enough oxygen to your cells, which makes everyday activities like walking up stairs—as well as exercise—more difficult.

4. Bloodstream 
Your body releases heat by expanding blood vessels close to the skin’s surface (this is why your face gets red during exercise), resulting in more blood flow and more heat dissipated into the air. When you’re dehydrated, however, it takes a higher environmental temperature to trigger blood vessels to widen, so you stay hotter.

5. Limbs 
When you’re well hydrated, the water inside and outside the cells of contracting muscles provides adequate nutrients and removes waste efficiently so you perform better. Water is also important for lubricating joints. Contrary to popular belief, muscle cramps do not appear to be related to dehydration, but, instead, to muscle fatigue, according to Sam Cheuvront, Ph.D., an exercise physiologist for the U.S. Army Research Institute of Environmental Medicine.



6. Skin 
When a person is severely dehydrated, skin is less elastic. This is different than dry skin, which is usually the result of soap, hot water and exposure to dry air. And, no, unfortunately, drinking lots of water won’t prevent wrinkles.



7. Kidneys 
Your kidneys need water to filter waste from the blood and excrete it in urine. Keeping hydrated may also help prevent urinary tract infections and kidney stones. If you are severely dehydrated, your kidneys may stop working, causing toxins to build up in your body.

So now that you’ve read the total body benefits of drinking water, how much water do you actually need?

It isn’t eight 8-ounce glasses each day. The Institute of Medicine says adult men need about 13 cups (3 liters) per day of fluid; adult women need about 9 cups (2.2 liters) of fluid. (You get about an additional 2 1/2 cups of fluid from foods.)



“But one size doesn’t fit all,” says Leslie Bonci, R.D., C.S.S.D., director of sports nutrition at the Center for Sports Medicine at the University of Pittsburgh Medical Center and dietitian for the Pittsburgh Steelers. Your size and activity level affect your fluid requirements. Simply put, the larger and more active you are, the more you’ll need.

“The easiest thing that anybody could do on a daily basis is monitor their urine color,” says Douglas Casa, Ph.D., A.T.C., who studies hydration at the University of Connecticut. “Lighter urine color—like lemonade—means you’re generally well-hydrated. If it’s darker, like apple juice, you are most likely dehydrated.”

How much water do you drink every day?
Watch this video to learn how much water YOU should drink a day based upon your weight and activity level

.


[youtube http://www.youtube.com/watch?v=5zkc6yyk82M?rel=0]


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www.healingpowerhour.com

Tuesday, November 29, 2011

Understanding Body pH Balance

What is the body's pH?

Water is the most abundant compound in the human body, comprising 70% of the body.

.The average adult can last as much as seven weeks without food, but not much more than five days without water.

The body therefore contains a wide range of solutions, which may be more or less acid. pH (potential of Hydrogen) is a measure of the acidity or alkalinity of a solution - the ratio between positively charged ions (acid-forming) and negatively charged ions (alkaline-forming.) The pH of any solution is the measure of its hydrogen-ion concentration. The higher the pH reading, the more alkaline and oxygen rich the fluid is.  The lower the pH reading, the more acidic and oxygen deprived the fluid is. The pH range is from 0 to 14, with 7.0 being neutral.  Anything above 7.0 is alkaline, anything below 7.0 is considered acidic.    

.The right alkaline balance is critical to good health.


 Many foods are alkaline-producing by nature, but manufactured processed foods are mostly acid-producing. It is important to consume at least 60% alkaline-producing foods in our diet, in order to maintain health. We need plenty of fresh fruits and particularly vegetables (alkaline-producing) to balance our necessary protein intake (acid-producing). And we need to avoid processed, sugary or simple-carbohydrate foods, not only because they are acid-producing but also because they raise blood sugar level too quickly (high glycemic index therefore fattening); plus they tend to be nutrient-lacking and may be toxic too.

Dr Akilah's Health Information

One of the best things we can do to correct a low pH is to clean up the diet and lifestyle...this includes our attitudes and how we treat others.

.Work towards a balance of about 60% Alkaline and about 40% Acid ...or if you are already on the acid side and would like to restore your balance then try consuming about 80% Alkaline and  20% Acid until the balance is restored.


Health problems stem from being acidic. This is because parasites, malignant bacteria, viruses, and candida overgrowth - all of which are the root causes of thousands of diseases - thrive in acidic environments. But these problems fade away in an alkaline environment.




Ranked Foods: Alkaline  to  Acidic

Extremely Alkaline Lemons, watermelon.
Alkaline Forming Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.
Moderately Alkaline Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider).
Slightly Alkaline Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat's milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).
Neutral Butter (fresh, unsalted), cream (fresh, raw), cow's milk and whey (raw), margine, oils (except olive), and yogurt (plain).
Moderately Acidic Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat's milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic).
Extremely Acidic Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).



More Ranked Foods



More Ranked Foods: Alkaline  to  Acidic

 Highly Alkaline Forming Foods - Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.
Moderately Alkaline Forming Foods - Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango.
Low Alkaline Forming Foods - Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.
Very Low Alkaline Forming Foods - Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.
Very Low Acid Forming Foods - Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.
Low Acid Forming Foods - Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes.
Moderately Acid Forming Foods - Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.
Highly Acid Forming Foods - Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type.  To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10.



ALKALINE FOODS...

...ACIDIC FOODS...
ALKALIZING VEGETABLES
Alfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens
.

ALKALIZING ORIENTAL VEGETABLES

Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame

ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon

ALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder

ALKALIZING SWEETENERS
Stevia

ALKALIZING SPICES & SEASONINGS
Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari

ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices

ALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14

Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.

Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.
ACIDIFYING VEGETABLES
Corn
Lentils
Olives
Winter Squash
ACIDIFYING FRUITSBlueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**
Prunes**ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut
Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
Wheat

ACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans

ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk

ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanut Butter
Peanuts
Pecans
Tahini
Walnuts

ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison

ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar

ACIDIFYING ALCOHOL
Beer
Hard Liquor
Spirits
Wine

ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar

ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco

ACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4

** These foods leave an alkaline ash but have an acidifying effect on the body.

Your Body, and Water


Water is vital in our body, and a lack of it certainly has its consequences. Your body is roughly 70 percent water. The build of your muscles are about 75 percent water, blood 82 percent, brain cells 85 percent, and even your bones are 25 percent water. Your body looses approximately two quarters (64 ounces) of water per day through urination, perspiration, and even exhalation.

When your body is not getting enough water, it will ration what it has. There are five primary organs your body hydrates above all else, and they are your brain, heart, lungs, liver, and kidneys.

The simplest calculation is the 60-40-20 rule.
  • Total Body Water = 60% of body weight
  • Intracellular fluid = 40% of body weight
  • Extracellular fluid = 20% of body weight
Regarding specific tissues: Lean muscle tissue contains about 75% water by weight. Blood contains almost 70% water, body fat contains 10% water and bone has 22% water. Skin also contains much water. The human body is about 60% water in adult males and 55% in adult females.

When is it best to drink water?

There are two big mistakes many people make here. One is drinking when your thirst, and the second is drinking with a meal. A dry mouth is actually one of the last signs of dehydration, and when you experience it, you are already mildly dehydrated. When you drink with a meal, you are washing down all the hydrochloric acid in your saliva, and enzymes in your stomach. What results is a poor digestion process. Don’t get us wrong, you need to drink some liquid during a meal, but no more than six – eight ounces.

Here is a good schedule to follow, adopted from Don Colbert, MD’s book ‘The Seven Pillars of Health”:
  1. Start by drinking eight – sixteen ounces of water before breakfast (There is no need to replace the juice, tea, or coffee you may drink in the morning. Instead, enjoy the water with your choice beverage.)
  2. A couple hours after breakfast, drink another eight – sixteen ounce glass of water.
  3. Again, a few hours after lunch, drink another eight – sixteen ounce glass.
  4. Thirty minutes before dinner, drink sixteen – twenty-four ounces of water.
  5. About an hour before bed, have another eight ounce glass.

Drinking large amounts of water throughout the day also speeds up your metabolism. Drinking several glasses of water before each meal creates the feeling of fullness. Most of the time when our bodies feel “hungry,” they are actually craving water.

This is not a replacement for a balanced diet, but it is a valid way to cut off a few pounds and provide energy for other healthy essentials such as exercise. Lack of water or dehydration can lead to migraine headaches, loss of energy, dizziness, asthma and other diseases.

Organic apples and weight loss

Organic apples, as well as other fruits, help reduce weight in several ways:
Fiber - Naturally-grown produce contains higher levels of soluble and insoluble fiber than produce treated with pesticides. Since fiber expands in the stomach, it helps the body feel full for a longer period of time.

Low in sodium - Low levels of sodium promote organic weight loss by preventing excess water retention.

Enzymes - Apples contain an abundance of enzymes which help the body digest food more efficiently, again helping to shed off those extra pounds.

Organic apple cider vinegar
A well-known natural weight loss option is a diet that includes organic apple cider vinegar. People have been using this beneficial vinegar to reduce weight and improve blood circulation for hundreds of years as it is extremely rich in vitamins and minerals. The combination of vitamins and the pH level of organic apple cider vinegar help to detoxify the body, speed up the metabolism and burn calories. Two tablespoons before a meal will help break down ingested fat.


Eating naturally-grown produce increases vitality and can result in organic weight loss. Undoubtedly, it is a healthier choice, but what will truly convince you is taste - one bite and you will make a permanent switch to organic.

www.healingpowerhour.com



Monday, November 28, 2011

Early Breast Cancer Diagnosis Could Be Wrong

By Edward C. Geehr, M.D.,


An early cancer diagnosis often means an improved outcome. But not always. Every year, approximately 50,000 women are diagnosed with ductal carcinoma in situ (DCIS) of the breast. Often called non-invasive or Stage 0 breast cancer, DCIS responds well to treatment. Unfortunately, approximately 20% of cases may be misdiagnosed.

In DCIS, abnormal cells are contained in the lining of the milk ducts. In situ, which means “in place,” the cancer cells haven’t left the ducts to invade nearby breast tissue. Although DCIS is considered to be non-invasive, if left untreated, about 20%-30% of women will progress to invasive cancer.

Experts believe misdiagnosis happens because doctors disagree over which criteria they use. For example, some pathologists hold that lesions less than 2 millimeters preclude the diagnosis regardless of cell appearance, while others rely on the presence of characteristic changes regardless of lesion size.

But even appearance can lead to disagreement. One expert reviewed approximately 600 breast cases and found discrepancies in 141 of them, including 27 cases where DCIS was misdiagnosed. DCIS is typically diagnosed from microscopic core needle biopsies. It can be difficult to distinguish between low-grade DCIS and benign conditions, such as atypical ductal hyperplasia which can be misread as much as 20% of the time.

Another factor may be that many breast biopsies each year are performed in community hospitals where pathologists have limited exposure to DCIS or unusual breast cancer tumors. This has led the College of American Pathologists to call for a voluntary certification program for pathologists who read breast tissue. They’ve proposed a minimum requirement of 250 breast cases a year to be certified.

The potential for misdiagnosis and overtreatment of DCIS was recently disputed in a discussion about the age to begin mammography. Before the widespread use of mammography in the 1980s, DCIS was rarely diagnosed. Until that time, most biopsies were performed after feeling lumps in the breast. By then, most lesions were usually well established as cancer, benign tumor, or cyst.

As noted, in a percentage of cases untreated, DCIS will progress to invasive cancer. And even though DCIS is 90% curable, many experts are concerned that patients and their doctors may decide on more aggressive therapy than is necessary, such as a combination of mastectomy, radiation, and drug therapy. In fact, the rate of double mastectomy for DCIS rose to 5% in 2005 from 2% in 1998.

So the benefits of earlier diagnosis are offset by potential misdiagnosis and over-treatment.

 


www.celestialhealing.net

Saturday, November 26, 2011

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Friday, November 25, 2011

Women Who Hate Their Vaginas

by Sarah Treleaven


Apparently, a lot of women with perfectly good vaginas have a big problem with them.

According to a recent study, as reported by Zosia Bielski in the Globe & Mail -- 'Women pursue labioplasty even when they're 'normal' down there: study' -- women are increasingly looking to corrective vaginal surgery even when there's nothing to correct.

The study involved 33 women who requested labial reduction surgery, and the majority requested the surgery for cosmetic reasons. Writes Bielski: "Asked why they had become dissatisfied with their genitals, the women spoke of an 'increasing self-awareness of the genital area,' comments from a partner, TV shows that mentioned the surgery and physical discomfort. 15 per cent of the women first became unhappy with their labia while not yet 10 years old; 30 per cent reported discontent between 11 and 15."

Continues Bielski: "Dr. Tiefer said the push for smaller labia –- a.k.a. 'designer vaginas' –- appeared in the late 1990s. Between the prevalence of waxing and Internet pornography, 'There's a whole cascade of events and trends that have made the vulva more visible.' She believes the rise in labioplasty is the latest turn in a 'cultural disease of self-consciousness... The normal range [of labias] is very broad –- that's the key point in this situation. Nature loves diversity. The attempt to create some ideal and then pass it off as normal is anti-normal.'"

Some women are always looking for new parts of their body to loathe for no good reason, so I guess this shouldn't come as much of a surprise. Plus, wherever a woman has anxiety, there's someone there to make some money off of it. But it's a shame that many women can't make peace with a body part that's healthy and functional, instead carving themselves up into grid of self-improvement projects.

So what do you think? Would you ever have cosmetic surgery on your vagina?

 

www.celestialhealing.net

Thursday, November 24, 2011

Doctors Warn: Avoid Genetically Modified Food

By Jeffrey M. Smith


On May 19th, the American Academy of Environmental Medicine (AAEM) called on Physicians to educate their patients, the medical community, and the public to avoid GM (genetically modified) foods when possible and provide educational materials concerning GM foods and health risks.[1] They called for a moratorium on GM foods, long-term independent studies, and labeling. AAEM’s position paper stated, Several animal studies indicate serious health risks associated with GM food, including infertility, immune problems, accelerated aging, insulin regulation, and changes in major organs and the gastrointestinal system. They conclude, There is more than a casual association between GM foods and adverse health effects. There is causation, as defined by recognized scientific criteria. The strength of association and consistency between GM foods and disease is confirmed in several animal studies.

More and more doctors are already prescribing GM-free diets. Dr. Amy Dean, a Michigan internal medicine specialist, and board member of AAEM says, I strongly recommend patients eat strictly non-genetically modified foods. Ohio allergist Dr. John Boyles says I used to test for soy allergies all the time, but now that soy is genetically engineered, it is so dangerous that I tell people never to eat it.

Dr. Jennifer Armstrong, President of AAEM, says, Physicians are probably seeing the effects in their patients, but need to know how to ask the right questions. World renowned biologist Pushpa M. Bhargava goes one step further. After reviewing more than 600 scientific journals, he concludes that genetically modified organisms (GMOs) are a major contributor to the sharply deteriorating health of Americans.

Pregnant women and babies at great risk

Among the population, biologist David Schubert of the Salk Institute warns that children are the most likely to be adversely effected by toxins and other dietary problems related to GM foods. He says without adequate studies, the children become the experimental animals.[2]

The experience of actual GM-fed experimental animals is scary. When GM soy was fed to female rats, most of their babies died within three weeks compared to a 10% death rate among the control group fed natural soy.[3] The GM-fed babies were also smaller, and later had problems getting pregnant.[4]

When male rats were fed GM soy, their testicles actually changed color from the normal pink to dark blue.[5] Mice fed GM soy had altered young sperm.[6] Even the embryos of GM fed parent mice had significant changes in their DNA.[7] Mice fed GM corn in an Austrian government study had fewer babies, which were also smaller than normal.[8]

Reproductive problems also plague livestock. Investigations in the state of Haryana, India revealed that most buffalo that ate GM cottonseed had complications such as premature deliveries, abortions, infertility, and prolapsed uteruses. Many calves died. In the US, about two dozen farmers reported thousands of pigs became sterile after consuming certain GM corn varieties. Some had false pregnancies; others gave birth to bags of water. Cows and bulls also became infertile when fed the same corn.[9]

In the US population, the incidence of low birth weight babies, infertility, and infant mortality are all escalating.

Food designed to produce toxin

GM corn and cotton are engineered to produce their own built-in pesticide in every cell. When bugs bite the plant, the poison splits open their stomach and kills them. Biotech companies claim that the pesticide, called Bt produced from soil bacteria Bacillus thuringiensis has a history of safe use, since organic farmers and others use Bt bacteria spray for natural insect control. Genetic engineers insert Bt genes into corn and cotton, so the plants do the killing.

The Bt-toxin produced in GM plants, however, is thousands of times more concentrated than natural Bt spray, is designed to be more toxic,[10] has properties of an allergen, and unlike the spray, cannot be washed off the plant.

Moreover, studies confirm that even the less toxic natural bacterial spray is harmful. When dispersed by plane to kill gypsy moths in the Pacific Northwest, about 500 people reported allergy or flu-like symptoms. Some had to go to the emergency room.[11],[12]

The exact same symptoms are now being reported by farm workers throughout India, from handling Bt cotton.[13] In 2008, based on medical records, the Sunday India reported, Victims of itching have increased massively this year . . . related to BT cotton farming.[14]

GMOs provoke immune reactions


AAEM states, Multiple animal studies show significant immune dysregulation, including increase in cytokines, which are associated with asthma, allergy, and inflammation all on the rise in the US.

According to GM food safety expert Dr. Arpad Pusztai, changes in the immune status of GM animals are a consistent feature of all the studies.[15] Even Monsanto’s own research showed significant immune system changes in rats fed Bt corn.[16] A November 2008 by the Italian government also found that mice have an immune reaction to Bt corn.[17]

GM soy and corn each contain two new proteins with allergenic properties,[18] GM soy has up to seven times more trypsin inhibitor a known soy allergen,[19] and skin prick tests show some people react to GM, but not to non-GM soy.[20] Soon after GM soy was introduced to the UK, soy allergies skyrocketed by 50%. Perhaps the US epidemic of food allergies and asthma is a casualty of genetic manipulation.

Animals dying in large numbers


In India, animals graze on cotton plants after harvest. But when shepherds let sheep graze on Bt cotton plants, thousands died. Post mortems showed severe irritation and black patches in both intestines and liver (as well as enlarged bile ducts). Investigators said preliminary evidence strongly suggests that the sheep mortality was due to a toxin. . . . most probably Bt-toxin.[21] In a small follow-up feeding study by the Deccan Development Society, all sheep fed Bt cotton plants died within 30 days; those that grazed on natural cotton plants remained healthy.

In a small village in Andhra Pradesh, buffalo grazed on cotton plants for eight years without incident. On January 3rd, 2008, the buffalo grazed on Bt cotton plants for the first time. All 13 were sick the next day; all died within 3 days.[22]

Bt corn was also implicated in the deaths of cows in Germany, and horses, water buffaloes, and chickens in The Philippines.[23]

In lab studies, twice the number of chickens fed Liberty Link corn died; 7 of 20 rats fed a GM tomato developed bleeding stomachs; another 7 of 40 died within two weeks.[24] Monsanto’s own study showed evidence of poisoning in major organs of rats fed Bt corn, according to top French toxicologist G. E. Seralini.[25]

Worst finding of all GMOs remain inside of us

The only published human feeding study revealed what may be the most dangerous problem from GM foods. The gene inserted into GM soy transfers into the DNA of bacteria living inside our intestines and continues to function.[26] This means that long after we stop eating GMOs, we may still have potentially harmful GM proteins produced continuously inside of us. Put more plainly, eating a corn chip produced from Bt corn might transform our intestinal bacteria into living pesticide factories, possibly for the rest of our lives.

When evidence of gene transfer is reported at medical conferences around the US, doctors often respond by citing the huge increase of gastrointestinal problems among their patients over the last decade. GM foods might be colonizing the gut flora of North Americans.

Warnings by government scientists ignored and denied

Scientists at the Food and Drug Administration (FDA) had warned about all these problems even in the early 1990s. According to documents released from a lawsuit, the scientific consensus at the agency was that GM foods were inherently dangerous, and might create hard-to-detect allergies, poisons, gene transfer to gut bacteria, new diseases, and nutritional problems. They urged their superiors to require rigorous long-term tests.[27] But the White House had ordered the agency to promote biotechnology and the FDA responded by recruiting Michael Taylor, Monsanto’s former attorney, to head up the formation of GMO policy. That policy, which is in effect today, denies knowledge of scientists’ concerns and declares that no safety studies on GMOs are required. It is up to Monsanto and the other biotech companies to determine if their foods are safe. Mr. Taylor later became Monsanto’s vice president.

Dangerously few studies, untraceable diseases

AAEM states, GM foods have not been properly tested and pose a serious health risk. Not a single human clinical trial on GMOs has been published. A 2007 review of published scientific literature on the potential toxic effects/health risks of GM plants revealed that experimental data are very scarce. The author concludes his review by asking, Where is the scientific evidence showing that GM plants/food are toxicologically safe, as assumed by the biotechnology companies?[28]

Famed Canadian geneticist David Suzuki answers, The experiments simply haven’t been done and we now have become the guinea pigs. He adds, Anyone that says, ‘Oh, we know that this is perfectly safe,’ I say is either unbelievably stupid or deliberately lying.[29]

Dr. Schubert points out, If there are problems, we will probably never know because the cause will not be traceable and many diseases take a very long time to develop. If GMOs happen to cause immediate and acute symptoms with a unique signature, perhaps then we might have a chance to trace the cause.

This is precisely what happened during a US epidemic in the late 1980s. The disease was fast acting, deadly, and caused a unique measurable change in the blood but it still took more than four years to identify that an epidemic was even occurring. By then it had killed about 100 Americans and caused 5,000-10,000 people to fall sick or become permanently disabled. It was caused by a genetically engineered brand of a food supplement called L-tryptophan.

If other GM foods are contributing to the rise of autism, obesity, diabetes, asthma, cancer, heart disease, allergies, reproductive problems, or any other common health problem now plaguing Americans, we may never know. In fact, since animals fed GMOs had such a wide variety of problems, susceptible people may react to GM food with multiple symptoms. It is therefore telling that in the first nine years after the large scale introduction of GM crops in 1996, the incidence of people with three or more chronic diseases nearly doubled, from 7% to 13%.[30]

To help identify if GMOs are causing harm, the AAEM asks their members, the medical community, and the independent scientific community to gather case studies potentially related to GM food consumption and health effects, begin epidemiological research to investigate the role of GM foods on human health, and conduct safe methods of determining the effect of GM foods on human health.

Citizens need not wait for the results before taking the doctors advice to avoid GM foods. People can stay away from anything with soy or corn derivatives, cottonseed and canola oil, and sugar from GM sugar beets unless it says organic or non-GMO. There is a pocket Non-GMO Shopping Guide, co-produced by the Institute for Responsible Technology and the Center for Food Safety, which is available as a download, as well as in natural food stores and in many doctors’ offices.

If even a small percentage of people choose non-GMO brands, the food industry will likely respond as they did in Europe by removing all GM ingredients. Thus, AAEM’s non-GMO prescription may be a watershed for the US food supply.

SOURCE:


[1] http://www.aaemonline.org/gmopost.html

[2] David Schubert, personal communication to H. Penfound, Greenpeace Canada, October 25, 2002.

[3] Irina Ermakova, Genetically modified soy leads to the decrease of weight and high mortality of rat pups of the first generation. Preliminary studies, Ecosinform 1 (2006): 4-9.

[4] Irina Ermakova, Experimental Evidence of GMO Hazards, Presentation at Scientists for a GM Free Europe, EU Parliament, Brussels, June 12, 2007 [5] Irina Ermakova, Experimental Evidence of GMO Hazards, Presentation at Scientists for a GM Free Europe, EU Parliament, Brussels, June 12, 2007

[6] L. Vecchio et al, Ultrastructural Analysis of Testes from Mice Fed on Genetically Modified Soybean, European Journal of Histochemistry 48, no. 4 (Oct-Dec 2004):449-454.

[7] Oliveri et al., Temporary Depression of Transcription in Mouse Pre-implantion Embryos from Mice Fed on Genetically Modified Soybean, 48th Symposium of the Society for Histochemistry, Lake Maggiore (Italy), September 7-10, 2006.

[8] Alberta Velimirov and Claudia Binter, Biological effects of transgenic maize NK603xMON810 fed in long term reproduction studies in mice, Forschungsberichte der Sektion IV, Band 3/2008

[9] Jerry Rosman, personal communication, 2006

[10] See for example, A. Dutton, H. Klein, J. Romeis, and F. Bigler, Uptake of Bt-toxin by herbivores feeding on transgenic maize and consequences for the predator Chrysoperia carnea, Ecological Entomology 27 (2002): 441-7; and J. Romeis, A. Dutton, and F. Bigler, Bacillus thuringiensis toxin (Cry1Ab) has no direct effect on larvae of the green lacewing Chrysoperla carnea (Stephens) (Neuroptera: Chrysopidae), Journal of Insect Physiology 50, no. 2-3 (2004): 175-183.

[11] Washington State Department of Health, Report of health surveillance activities: Asian gypsy moth control program, (Olympia, WA: Washington State Dept. of Health, 1993).

[12] M. Green, et al., Public health implications of the microbial pesticide Bacillus thuringiensis: An epidemiological study, Oregon, 1985-86, Amer. J. Public Health 80, no. 7(1990): 848-852.

[13] Ashish Gupta et. al., Impact of Bt Cotton on Farmers’ Health (in Barwani and Dhar District of Madhya Pradesh), Investigation Report, Oct-Dec 2005.

[14] Sunday India, October, 26, 2008

[15] October 24, 2005 correspondence between Arpad Pusztai and Brian John

16] John M. Burns, 13-Week Dietary Subchronic Comparison Study with MON 863 Corn in Rats Preceded by a 1-Week Baseline Food Consumption Determination with PMI Certified Rodent Diet #5002, December 17, 2002http://www.monsanto.com/monsanto/content/sci_tech/prod_safety/fullratstudy.pdf

[17] Alberto Finamore, et al, Intestinal and Peripheral Immune Response to MON810 Maize Ingestion in Weaning and Old Mice, J. Agric. Food Chem., 2008, 56 (23), pp 11533-11539, November 14, 2008

[18] See L Zolla, et al, Proteomics as a complementary tool for identifying unintended side effects occurring in transgenic maize seeds as a result of genetic modifications, J Proteome Res. 2008 May;7(5):1850-61; Hye-Yung Yum, Soo-Young Lee, Kyung-Eun Lee, Myung-Hyun Sohn, Kyu-Earn Kim, Genetically Modified and Wild Soybeans: An immunologic comparison, Allergy and Asthma Proceedings 26, no. 3 (May-June 2005): 210-216(7); and Gendel, The use of amino acid sequence alignments to assess potential allergenicity of proteins used in genetically modified foods, Advances in Food and Nutrition Research 42 (1998), 45-62.

[19] A. Pusztai and S. Bardocz, GMO in animal nutrition: potential benefits and risks, Chapter 17, Biology of Nutrition in Growing Animals, R. Mosenthin, J. Zentek and T. Zebrowska (Eds.) Elsevier, October 2005

[20] Hye-Yung Yum, Soo-Young Lee, Kyung-Eun Lee, Myung-Hyun Sohn, Kyu-Earn Kim, Genetically Modified and Wild Soybeans: An immunologic comparison, Allergy and Asthma Proceedings 26, no. 3 (May-June 2005): 210-216(7).

[21] Mortality in Sheep Flocks after Grazing on Bt Cotton Fields Warangal District, Andhra Pradesh Report of the Preliminary Assessment, April 2006, http://www.gmwatch.org/archive2.asp

[22] Personal communication and visit, January 2009.

[23] Jeffrey M. Smith, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, Yes! Books, Fairfield, IA USA 2007

[24] Arpad Pusztai, Can Science Give Us the Tools for Recognizing Possible Health Risks for GM Food? Nutrition and Health 16 (2002): 73-84.

[25] Stephane Foucart, Controversy Surrounds a GMO, Le Monde, 14 December 2004; referencing, John M. Burns, 13-Week Dietary Subchronic Comparison Study with MON 863 Corn in Rats Preceded by a 1-Week Baseline Food Consumption Determination with PMI Certified Rodent Diet #5002, December 17, 2002 http://www.monsanto.com/monsanto/content/sci_tech/prod_safety/fullratstudy.pdf

[26] Netherwood et al, Assessing the survival of transgenic plant DNA in the human gastrointestinal tract, Nature Biotechnology 22 (2004): 2.

[27] See memos at www.biointegrity.org

[28] José Domingo, Toxicity Studies of Genetically Modified Plants : A Review of the Published Literature, Critical reviews in food science and nutrition, 2007, vol. 47, no8, pp. 721-733

[29] Angela Hall, Suzuki warns against hastily accepting GMOs, The Leader-Post (Canada), 26 April 2005.

[30] Kathryn Anne Paez, et al, Rising Out-Of-Pocket Spending For Chronic Conditions: A Ten-Year Trend, Health Affairs, 28, no. 1 (2009): 15-

Wednesday, November 23, 2011

FDA finally admits chicken meat contains cancer-causing arsenic

by Mike Adams, the Health Ranger


After years of sweeping the issue under the rug and hoping no one would notice, the FDA has now finally admitted that chicken meat sold in the USA contains arsenic, a cancer-causing toxic chemical that's fatal in high doses. But the real story is where this arsenic comes from:It's added to the chicken feed on purpose!

Even worse, the FDA says its own research shows that the arsenic added to the chicken feed ends up in the chicken meat where it is consumed by humans. So for the last sixty years, American consumers who eat conventional chicken have been swallowing arsenic, a known cancer-causing chemical. (http://www.phillyburbs.com/news/loc...)

Until this new study, both the poultry industry and the FDA denied that arsenic fed to chickens ended up in their meat. The fairytale excuse story we've all been fed for sixty years is that "the arsenic is excreted in the chicken feces." There's no scientific basis for making such a claim... it's just what the poultry industry wanted everybody to believe.

But now the evidence is so undeniable that the manufacturer of the chicken feed product known as Roxarsone has decided to pull the product off the shelves (http://www.grist.org/food-safety/20...). And what's the name of this manufacturer that has been putting arsenic in the chicken feed for all these years? Pfizer, of course -- the very same company that makes vaccines containing chemical adjuvants that are injected into children.

Technically, the company making the Roxarsone chicken feed is a subsidiary of Pfizer, calledAlpharma LLC. Even though Alpharma now has agreed to pull this toxic feed chemical off the shelves in the United States, it says it won't necessarily remove it from feed products in other countries unless it is forced by regulators to do so. As reported by AP:

"Scott Brown of Pfizer Animal Health's Veterinary Medicine Research and Development division said the company also sells the ingredient in about a dozen other countries. He said Pfizer is reaching out to regulatory authorities in those countries and will decide whether to sell it on an individual basis." (http://www.usatoday.com/money/indus...)

Arsenic? Eat more!


But even as its arsenic-containing product is pulled off the shelves, the FDA continues its campaign of denial, claiming arsenic in chickens is at such a low level that it's still safe to eat. This is even as the FDA says arsenic is a carcinogen, meaning it increases the risk of cancer.

The National Chicken Council agrees with the FDA. In a statement issued in response to the news that Roxarsone would be pulled from feed store shelves, it stated, "Chicken is safe to eat" even while admitting arsenic was used in many flocks grown and sold as chicken meat in the United States.

What's astonishing about all this is that the FDA tells consumersit's safe to eat cancer-causing arsenicbut it's dangerous to drink elderberry juice! The FDA recently conducted an armed raid in an elderberry juice manufacturer, accusing it of the "crime" of selling "unapproved drugs." (http://www.naturalnews.com/032631_e...) Which drugs would those be? The elderberry juice, explains the FDA. You see, the elderberry juice magically becomes a "drug" if you tell people how it can help support good health.

The FDA has also gone after dozens of other companies for selling natural herbal products or nutritional products that enhance and support health. Plus, it's waging a war on raw milkwhich it says is dangerous. So now in America, we have a food and drug regulatory agency that says it's okay to eat arsenic, but dangerous to drink elderberry juice or raw milk.

Eat more poison, in other words, but don't consume any healing foods. That's the FDA, killing off Americans one meal at a time while protecting the profits of the very companies that are poisoning us with their deadly ingredients.

Oh, by the way, here's another sweet little disturbing fact you probably didn't know about hamburgers and conventional beef: Chicken litter containing arsenic is fed to cows in factory beef operations. So the arsenic that's pooped out by the chickens gets consumed and concentrated in the tissues of cows, which is then ground into hamburger to be consumed by the clueless masses who don't even know they're eating second-hand chicken sh*t. (http://www.naturalnews.com/027414_c...)

 

www.healingpowerhour.com

Tuesday, November 22, 2011

Learn which fruits and vegetables have the most pesticides

by Jess Zimmerman





 The Environmental Working Group has released an updated list of the Dirty Dozen, the fruits and vegetables with the worst pesticide levels. Drumroll please:

  1. Apples

  2. Celery

  3. Strawberries

  4. Peaches

  5. Spinach

  6. Nectarines (imported)

  7. Grapes (imported)

  8. Sweet bell peppers

  9. Potatoes

  10. Blueberries (domestic)

  11. Lettuce

  12. Kale/collard greens


If you can, it's worth shelling out a little extra for the organic versions of these. You can offset it by pinching your pennies on the Clean Fifteen, the produce with the lowest pesticide levels:

  1. Onions

  2. Sweet Corn

  3. Pineapples

  4. Avocado

  5. Asparagus

  6. Sweet peas

  7. Mangoes

  8. Eggplant

  9. Cantaloupe (domestic)

  10. Kiwi

  11. Cabbage

  12. Watermelon

  13. Sweet potatoes

  14. Grapefruit

  15. Mushrooms



www.healingpowerhour.com


Monday, November 21, 2011

Naturally Eliminating Candida Albicans (Yeast Infections) From Your Body

Yeast infections of all types are becoming more and more prevelant, thanks to the use of antibiotics. Candida albicans infections are the most common type, and they can spread throughout your body.

When yeast overgrowth becomes excessive, it contributes to a vast array of health problems, and is responsible for many of the immune system breakdown disorders we see today.

Please read the following report for our suggestions on our suggestions of what we have experienced first- hand to be effective in combating candida albicans infections.

Causes of Candida

Everyone has small amounts of yeasts and other negative microorganisms in the intestinal tract, which, when present in the right proportion, are relatively harmless.

However, when the immune system is functioning below par, these microorganisms can multiply very rapidly and can start to spread to other areas of the body.
Normally, a healthy immune system controls candida levels.

However, certain circumstances can permit an excessive yeast overgrowth, such as high sugar consumption, prolonged use of antibiotics, elevated levels of mercury and other toxic metals in the body, the use of birth control pills, steroids, and cortisone, and excessive glucose in the bloodstream due to diabetes or insulin resistance.

Symptoms of Candida

Candida yeast overgrowth can present a wide variety of symptoms. These symptoms are usually chronic, and can include:


  • food and environmental allergies
  • fatigue
  • gastrointestinal disturbances such as indigestion, heartburn, gas, bloated stomach, leaky gut syndrome, cramps, intestinal pain, nausea, constipation, diarrhea, colitis, and ulcers
  • vaginal infections and menstrual difficulties
  • urinary tract infections
  • blood sugar disorders
  • skin disorders
  • environmental sensitivities

There are several good natural products that fight candida albicans yeast infections. Prescription medicines are not included in this list as they are potentially toxic, can damage the liver, and have side effects, especially when combined with other prescription medications. Some of the best natural yeast fighters on the market include:How to Eliminate Candida Albicans


Oil of oregano

Olive leaf concentrate

Garlic extract

Caprylic acid
Grapefruit Seed Extract


You can find all of these products in a good health food store. If you decide to take these products, they should be rotated for maximum effectiveness. With these products, it normally takes six months or longer of consistent use to measurably diminish systemic candida populations, and for best results, they should be combined with a strict anti-candida diet.


A Simple Home Test

Try this simple test to see if you have a candida yeast infection:

First thing in the morning, before you put anything in your mouth, get a clear glass of water. Work up a bit of saliva, and then spit into the water. Check the water every 15 minutes or so for up to an hour. If you have a problem, you will see strings (like legs) traveling down into the water from the saliva floating on the top, or "cloudy" saliva will sink to the bottom of the glass, or cloudy specks will seem to be suspended in the water.

If there are no strings and the candida is still floating after one hour, you probably have candida under control.


www.healingpowerhour.com

Saturday, November 19, 2011

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Friday, November 18, 2011

A Campaign to Carry Pregnancies to Term

By 


The March of Dimes opened a new campaign this summer to curb the large and growing number of otherwise healthy pregnancies that are deliberately ended early by induced labor or Caesarean delivery.

Research has clearly shown that a change in approach that emphasizes allowing babies to develop fully when both mother and baby are doing well could result in healthier babies and lower medical costs. The campaign is called “Healthy babies are worth the wait.”

What prompted the campaign is what many experts view as an alarming trend in American obstetrics — the steady rise in elective deliveries of singleton babies before 39 weeks of gestation, when fetal development is complete. Gestation is calculated from the first day of a woman’s last menstrual period. Studies have shown that as many as 36 percent of elective deliveries now occur before 39 weeks, and many of these early deliveries are contributing to an unacceptable number of premature births and avoidable, costly complications.

Although guidelines issued 12 years ago by the American College of Obstetricians and Gynecologists cautioned against elective delivery by induction or Caesarean before 39 weeks, an overwhelming majority of new mothers and many doctors who deliver babies believe it is just as safe for birth to occur weeks earlier.

Complications

But the medical facts say otherwise. With each decreasing week of gestation below 39 to 40 weeks, there is an increased risk of complications like respiratory distress, jaundice, infection, low blood sugar, extra days in the hospital (including time in the neonatal intensive care unit), and even deaths of newborn babies and older infants.

Although tests may show that the baby’s lungs are well developed at, say, 37 weeks, research has demonstrated that the risk of newborn complications is still significantly higher than if delivery occurs two to three weeks later. In a study published last December of babies demonstrated to have mature lungs before birth, those delivered at 36 to 38 weeks had two and a half times the number of complications compared with those delivered at 39 to 40 weeks. Problems more common among babies delivered earlier in gestation included respiratory distress, jaundice and low blood sugar.

Yet in 2008 among a national sample of 650 women who had recently given birth, 51.7 percent chose 34 to 36 weeks of gestation as “the earliest point in pregnancy that it is safe to deliver the baby” and 40.7 percent chose 37 to 38 weeks. Only 7.6 percent selected 39 to 40 weeks, the true length of a full-term pregnancy, and the time when complications, including stillbirth, are least likely to occur.

Although many women think that weight gain is all that happens to babies during the last few weeks of pregnancy, Dr. Eve Lackritz, chief of the maternal and infant health branch of the national Centers for Disease Control and Prevention in Atlanta, said vital organs like the brain, lungs and liver are still developing. There are also fewer vision and hearing problems among babies born at full term.

“Babies aren’t fully developed until at least 39 weeks,” Dr. Lackritz told a news briefing in New York convened by the March of Dimes. For example, a baby’s brain at 35 weeks gestation weighs only two-thirds of what it will weigh at 39 to 40 weeks.

“If there are no medical complications, the healthiest outcome for both mother and infant is delivery at 40 weeks,” Dr. Lackritz said.

This is not to suggest that women should panic if labor begins earlier on its own. “It’s a whole different story when a woman goes into labor early than when labor is induced,” Dr. Uma M. Reddy of the National Institute of Child Health and Human Development said in an interview. She explained that the labor process helps to prevent lung problems. At the same gestational age, there are fewer respiratory problems when labor occurs naturally than when it is medically induced, Dr. Reddy said.

Dr. Reddy and colleagues analyzed more than 46 million singleton live births that occurred from 1995 to 2006 and found that newborn death rates at 37 weeks of gestation were two and a half to nearly three times the number at 40 weeks and were also elevated at 38 weeks of gestation. For example, in 2006 the infant mortality rate at 37 weeks gestation was 3.9 per 1,000 live births; at 38 weeks, 2.5 per 1,000 births; and at 40 weeks, 1.9 per 1,000 births. They reported their findings in the journal Obstetrics & Gynecology in June. The researchers also found that these so-called early-term births were associated with higher rates of death after birth and during infancy than were full-term births occurring at 39 to 41 weeks.

Dr. Reddy said that the textbook definition of “term pregnancy” as one that lasts from 37 to 41 weeks “is arbitrary — it has no biological basis. If a woman’s water hasn’t broken, if labor hasn’t begun on its own, if there are no medical or obstetrical problems, there’s no reason for a woman to be delivered before 39 weeks.”

The recommendation applies not just to women whose labor is induced, but also to those having a scheduled Caesarean delivery. Too often, women are mistaken about when they got pregnant, which can throw off the calculation of their due date. Even when a “dating”ultrasound is done during the first trimester of pregnancy, there can be as much as a two-week margin of error. Thus, a woman may think her pregnancy has lasted 39 weeks when it is only 37 weeks along. Or she may think she is 37 weeks pregnant when she is only 35 weeks; a delivery at that point would result in a premature birth.

Countering Early Elective Births

Dr. Reddy pointed out that “late preterm births” — between 34 and 37 weeks of gestation — in pregnancies with no complications are more common among older white women with higher levels of education who “are more likely to ask their obstetricians to deliver them before term.”

Well-educated women may be more inclined to want to schedule birth at a convenient time for themselves and other family members. Doctors, too, may suggest an elective delivery so that birth occurs at a time that best suits their schedules, including office hours and vacation times. Sometimes doctors, fearing a malpractice suit if something should go wrong if a pregnancy proceeds to term, choose to deliver babies early when they are alive and well.

To counter the avoidable complications and higher costs associated with preterm elective deliveries, beginning in January 2001 a network of nine urban hospitals in the Intermountain Healthcare system in Utah instituted a program to greatly limit elective deliveries before 39 weeks of gestation. The program included educational programs for doctors, nurses and pregnant women. However, not until strict monitoring of births was instituted by the hospitals did the rate of early deliveries drop to less than 3 percent from 28 percent, with a host of benefits but “no adverse effects” seen on the health of the mothers or babies.

www.healingpowerhour.com

Thursday, November 17, 2011

Lemons - The Multi-Purpose Fruit

Dr Akilah El Health Tips

Lemons are a great way to naturally aid your body in fighting infection and disease. Drinking a glass of lemon juice mixed with cold water and honey on an empty stomach in the morning can cleanse your body and prepare it for the day. Lemon juice, or fresh lemon, can indeed help detox the liver and the whole body.

Lemon-juice is a powerful antibacterial. Lemon juice is about 5% (approximately 0.3 mole per liter) citric acid, which gives lemons a tart taste, and a pH of 2 to 3. Lemon is one of the most alkaline foods out there, and can help restore balance to a body used to an acidic diet.

They are an excellent food for weight loss as well.  If you are looking for support to lose weight.

Lemon (Citrus limon) without peel




Vitamins and Minerals


Nutrition Value per 100 g


Percentage of RDA


Folates


11 mmg


3 %


Niacin


0.100 mg


1 %


Pantothenic acid


0.190 mg


4 %


Pyridoxine


0.080 mg


6 %


Riboflavin


0.020 mg


1.5 %


Thiamin


0.040 mg


3.5 %


Vitamin C


53 mg


88 %


Vitamin A


22 IU


1 %


Vitamin E


0.15 mg


1 %


Potassium


138 mg


3 %


Calcium


26 mg


3 %


Copper


37 mmg


4 %


Iron


0.60 mg


7.5 %


Magnesium


8 mg


2 %


Manganese


0.030 mg


1 %


Source: USDA National Nutrient data base


Health benefits


Lemon is rich in vitamin C. Lemon juice and lemon peels are used in several beverages and meals. Even Publius Vergilius Maro, the great poet, praised its healing power of this sour fruit. In ancient Rome lemons were applied for detoxification and they also helped elder people relief their cough.

Some tips


  • One of the most important features of the lemon is its antiseptic effect. You can stop the bleeding of your gum if you put a piece of lemon peel over the wound.
  • You can eliminate bad breath by holding a piece of lemon peel in your mouth for some minutes.

Notes: Don’t forget to wash the lemons thoroughly if you liked to use their peel, because Citrus species are often sprayed with pesticides. Organic or home-grown lemons are the best choice if you have the opportunity to get to either of them.

Lemon is a Miracle of Nature


Lemon is a miracle of nature. According to Linus Pauling, who was an American chemist and won two Nobel prizes, eating 5-6 lemons per day is enough to prevent every illness. I myself squeeze a lemon every morning to make a lemonade. I also add some lemon juice to the bottle of water which I take along with me to the dance trainings. Fresh lemon juice brings you liveliness and gives you energy.
  • In case of sore throat, flu and tonsillitis, gargling with fresh lemon juice several times per day can relieve symptoms. Adults can add some pálinka (Hungarian fruit brandy) and paprika to it as well.

It's important to note that bottled lemon juice has nothing to do with fresh lemon juice. Natural vitamins are better for your health than synthetic ones. Fresh lemons contain a variety of phytochemicals and other agents which enhance the effect of vitamins. Albert Szent-Györgyi, who discovered vitamin C, also underlined the importance and effectiveness of natural vitamins.

Uses in Aromatherapy


Lemon oil which is extracted from the fresh lemon peel is frequently used in aromatherapy. It helps to be focused and it eases the feeling of being burdened by problems in life. It is also helpful in avoiding emotional burst out. It's good to have a bottle of lemon oil at hand before important decisions as it affects the left brain which is responsible for rational thinking.

In aromatherapy lemon oil is a top note which means that it has an immediate apparent intense quality because of its fast evaporation rate. It is light, stimulating and energizing like most of the citrus oils.

Lemon for Natural Skin Care


Lemon is a natural skin lightener because of citric acid which is a bleaching agent. So don't throw out the peels after squeezing lemons, because it makes your skin light and smooth. Apply them on your hands, elbows and heels. Of course, they doesn't make a miracle over one night, so you should use them for several weeks to see the result. The lemon has a regenerating, toning effect in skin care products - face masks, gels and creams. It smoothens the wrinkles, refreshes and lightens the skin and tightens the pores.

Lemon juice is said to be good for blackheads as well. To tell you the truth, I have not tried this method yet.

It is used in natural hair treatment as well.
  • If you want to lighten your blonde hair, rinse your hair with the mixture of water and lemon juice.This liquid is good for oily hair too.
  • The lemon juice is good for dandruff and an itchy scalp if mix it with egg white and apply it to your scalp. (Egg white has a drying effect.)
  • If your hair is dry and damaged, you can treat it with a homemade hair mask by combining olive oil, honey and lemon juice.

Notes: Don't apply lemon juice directly on your skin because it can get irritated due to citric acid. It's recommended to dilute it with water. Citric acid can also make your skin photosensitive so avoid the sun in case of extensive use.
Selecting and storing lemons
The best lemons are those that have smooth, oily skins and are heavy for their size. They should be bright yellow with no green tinges. Lemons will keep for up to a week at room temperature, two to three weeks refrigerated. Lemon zest (peel) can be frozen for months.

Juicing lemons
To get the most juice from a lemon, it should be allowed to reach room temperature, or microwaved for a few seconds prior to juicing. Using your palm to roll the lemon on a hard surface can also help improve juice yields. If you only need a little juice, some people pierce the end with a fork, squeeze the amount needed, cover the holes with tape and then store in the fridge.

There's so much more to lemons than just using them in cooking and making lemonade! Here's a selection of handy tips. Remember to test in inconspicuous areas first.

Ant deterrent
Pouring lemon juice around areas that ants frequent is said to repel them.

Air freshener
An equal amount of lemon juice and water added to an atomizer will create a wonderful synthetic chemical-free green air freshener for your home.

Dr Akilah El's Health TipsAll purpose cleaner
Again, an equal amount of lemon juice and water added to a spray bottle is an effective kitchen and bathroom cleaner and can also be used on walls (spot test first).

A small amount of lemon juice can also be added to vinegar based cleaning solutions to help neutralize the smell of the vinegar.

Another all-purpose cleaning solution: combine lemon juice, vinegar and water in a spray bottle.

Cut a lemon in half and sprinkle baking soda on the cut section. Use the lemon to scrub dishes, surfaces, and stains.

Fridge
Half a lemon stored in your fridge will help control and eliminate unpleasant smells.

Chrome/copper/brass
Rub a lemon juice and baking soda paste onto chrome or copper, rinse and then wipe/buff with a soft cloth or paper towel.

Toilet
Mix 1/2 cup borax and a cup of lemon juice for a powerful toilet cleaner that will leave it smelling extra clean!

Lime scale
Use a half lemon to clean the lime scale off a sink or taps/faucets; rinse well.

Laundry
For bleaching purposes, add 1/2 cup of lemon juice to the rinse cycle and hang clothes outside to dry.
A teaspoon of lemon juice thrown into your wash can also help your clothes to smell fresher.

Dishes
A teaspoon of lemon juice added to your dishwashing detergent can help boost grease cutting power

Drains
Hot lemon juice and baking soda is a good drain cleaner that is safe to use in septic systems.
If you have a garbage disposal unit, throw in some lemon peel from time to time while it's working in order to keep it smelling fresh.

Chopping boards
Rub lemon juice into your wooden chopping board, leave overnight and then rinse. Wood chopping boards appear to have anti-bacterial properties anyway, but the lemon will help kill off any remaining nasties and neutralize odors.

Glass and mirrors
4 tablespoons of lemon juice mixed with half a gallon of water makes an effective window cleaner.

Degreaser
Straight lemon juice can be used as a general degreaser

Furniture
2 parts olive oil or cooking oil mixed with 1 part lemon juice makes for an excellent furniture polish!

Cuts, stings and itches
A small amount of lemon juice pour onto minor wounds can help stop bleeding and disinfect the injury (it will sting a bit). Lemon juice applied to itches, poison ivy rashes and wasp stings is said to relieve discomfort.

Hands
The smell of fish can linger on your hands, even after scrubbing with soap - rubbing your hands with lemon juice will neutralize the smell and leave your hands smelling wonderful.


www.healingpowerhour.com

Wednesday, November 16, 2011

Do You Have Any Idea of the Chemicals Used in Fast Food Chicken

Posted By Dr. Mercola


Do you put dimethylpolysiloxane, an anti-foaming agent made of silicone, in your chicken dishes?

How about tertiary butylhydroquinone (TBHQ), a chemical preservative so deadly that just five grams can kill you?

These are just two of the ingredients in a McDonalds Chicken McNugget. Only 50 percent of a McNugget is actually chicken. The other 50 percent includes corn derivatives, sugars, leavening agents and completely synthetic ingredients.

Organic Authority helpfully transcribed the full ingredients list provided by McDonalds:

"White boneless chicken, water, food starch-modified, salt, seasoning (autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil, dextrose, citric acid, rosemary), sodium phosphates, seasoning (canola oil, mono- and diglycerides, extractives of rosemary).

Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, food starch-modified, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, whey, corn starch.

Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent."

Chicken McNuggets: "Made With White Meat"... and What Else?

According to McDonald's, their chicken nuggets are "made with white meat, wrapped up in a crisp tempura batter." But as the article above shows, these chicken nuggets are a far cry from what you might expect, based on that description.

About half of it is actual chicken. The rest is a mix of corn-derived fillers and additives (most likely genetically modified), along with a slew of synthetic chemicals, including:

  • Dimethyl polysiloxane, a type of silicone with anti-foaming properties used in cosmetics and a variety of other goods like Silly Putty

  • Tertiary butylhydroquinone (TBHQ), a petroleum-based product with antioxidant properties


The latter, TBHQ, is typically listed as an "antioxidant," but it's important to realize it is a SYNTHETIC chemical with antioxidant properties – NOT a natural antioxidant.

The chemical prevents oxidation of fats and oils, thereby extending shelf life of processed foods. It's a commonly used ingredient in processed foods of all kinds, but you can also find it in varnishes, lacquers, pesticide products, as well as cosmetics and perfumes to reduce the evaporation rate and improve stability.

At its 19th and 21st meetings, the Joint FAO/WHO Expert Committee on Food Additives determined that TBHQ was safe for human consumption at levels of 0-0.5 mg/kg of body weight. However, more recently, the Codex commission set the maximum allowable limits up to between 100 to as much as 400 mg/kg, depending on the food it's added to. (Chewing gum is permitted to contain the highest levels of TBHQ.)

That's quite a discrepancy in supposedly "safe" limits!

So, is the safe level zero, or 400 mg/kg? Who knows?!

According to A Consumer's Dictionary of Food Additives, one gram of TBHQ can cause:

Nausea
Vomiting
Ringing in the ears (tinnitus)
Delirium
Sense of suffocation
Collapse



Based on animal studies, health hazards associated with TBHQ include:


  • liver effects at very low doses

  • positive mutation results from in vitro tests on mammalian cells

  • biochemical changes at very low doses

  • reproductive effects at high doses


The good news is that it is not suspected to be a persistent toxin, meaning your body is probably able to eliminate it so that it does not bioaccumulate.

REAL Food "Lives" and "Dies"


I recently commented on the curious ability of McDonald's food to remain impervious to degradation. It's as if the food has been embalmed to stay "fresh" forever! After sitting on a shelf for 14 years, the hamburger bun has yet to develop a single trace of mold. It's barely even begun to shrivel...

Folks, these buns bear absolutely no resemblance to real bread, and when you read the list of ingredients, this mysterious mummification feature becomes less of a mystery.

Here are just a few of the ingredients in a McDonald's hamburger bun:

calcium sulfate (aka Plaster of Paris)
calcium carbonate (Antacid medication)
ammonium sulfate (According to MSDS,“harmful if swallowed”)
ammonium chloride (Causes irritation to the gastrointestinal tract. Symptoms include nausea, vomiting and diarrhea)
calcium propionate (Preservative)
sodium propionate (Mold inhibitor)



Always remember that wholesome, health-promoting food is "live" food, and the hallmark of live food is the fact that it will decompose.


The fact that these burgers, buns, and fries do not decompose, even after a decade or two, is a clear sign that it's just not real food, and should not be part of your diet.

You Are What You Eat...

The bottom line is that if you want to stay healthy, and keep your children healthy, you have to avoid fast food and other processed foods, and invest some time in your kitchen, cooking from scratch. Reclaiming your kitchen is part and parcel of healthful living, so you know exactly what you're putting in your body.

Ideally, you'll want to consume as much whole, raw, organic and/or locally grown foods as possible. That's one of the major reasons why vegetable juicing works so well – you're consuming living raw food!

Most vegetables also have very low carbohydrate levels that minimally disturb insulin metabolism – another important trait of a healthful diet -- but there is something very special about vegetable juicing and eating live raw foods in general.

In addition, I believe optimal health is also largely dependent on eating the right foods for your nutritional type. I think this is such an important part of an optimal diet that I am now offering the entire Nutritional Typing program to you for free.

If you're "hooked" on fast food and other processed foods, please review my recent article How to Wean Yourself Off Processed Foods in 7 Steps. If you're currently sustaining yourself on fast food and processed foods, this is probably the most positive life change you could ever make.

And if you have children, remember that feeding your children home cooked meals can have far reaching benefits, extending even to your future grandchildren. Yes, that's right! It is now well known that dietary changes can prompt epigenetic DNA changes that can be passed on to future generations. For instance, pregnant rats fed a fatty diet had daughters and granddaughters with a greater risk of breast cancer.

Making wise food decisions can literally "override" genetic predispositions for disease.

www.healingpowerhour.com