GET NUTRITION FROM FARM-DIRECT, CHEMICAL-FREE, UNPROCESSED ANIMAL PROTEIN. SUPPLEMENT WITH VITAMINS. TAKE EXTRA WHEN NECESSARY
Thursday, July 12, 2012
Water: Let It Flow.
Saturday, June 30, 2012
Here is an online book, written in 1969, that makes the case for Medicare. I don't like Medicare. It's too costly. It's run poorly, and doesn't really serve people's best health interest. But this book enlightens people on the argument and of its origin. It's worth the read. The book is written by Peter Corning and its title is The Evolution of Medicare . . . from Idea to Law.
Tuesday, May 22, 2012
Wrestling with the Errors of Our Teachers
I purchased a bottle of Solgar's Vitamin E 400 IU, 250 count soft gels. It is a brand that I've trusted through the years, in part to the influence of a "friend" who touted the virtues of vitamins in general. I am beginning to realize that vitamins extracted from their food source are not the best source of nutrition or supplementation. I've believed that with vitamins I will get extra amounts of life-sustaining nutrients. Maybe, but at a price, and I don't mean the sticker price on the bottle. No, I mean a chemical price. It's not a little upsetting, too, that guys like Dr. Mercola and Mike Adams make their living off of certain vitamins for this condition or that complex. People only want to feel better. They want heightened performance, better thinking, more flexibility, greater range all in the service of greater productivity. And vitamins have been sold as the ticket on that train. Well, they're wrong.
Back to the Solgar Vitamin E, I called Solgar to ask if their product contained any soy. The noise about soy is bad from a nutritional standpoint. It negatively affects sex hormones--testosterone and estrogen. Anyway, the operator at Solgar, who asked for the bar code number on my bottle (maybe as a way to track me as a customer), told me this: that Solger vitamin E contains:
highly refined soy that removes the protein from the soy,
hinting that the protein is the allergen that causes the hormonal alterations.
I'm not the most qualified to evaluate a nutrient but I am getting there. So far, I haven't committed to supplements long-term; as yet, I don't have the discipline or the desire for a long-term commitment. At some point, I just get tired of taking pills. I want to believe in the benefits of Vitamin E because I have experienced benefits. All it took me was one incident to convince me of the miracles of vitamin E. I had a tiny wound on my wrist years ago. It was healing but slowly. So I took a Vitamin E capsule and broke it open and spread the oil from inside the capsules on top of the wound, saturating it in vitamin E. Though the results weren't immediate, within a day or two my skin became smooth with the wound's scar having dissolved almost 50%. I could not believe my eyes. I'd heard of the benefits of Vitamin E, but it is another thing to see them.
A friend of
mine takes a lot of Vitamin E, probably up to or more than 1,600 IU per
day. When recommendations came out about 8 years ago that 400 IU was now
the preferred dose, a point that I shared with him, he almost went
ballistic, insisting that high doses were
the way to go. He is and was an admirer of Linus Pauling, who advocated
high doses of vitamins to treat chronic conditions. Art Robinson proved
Pauling was wrong on the point of mega dosing being an effective way to treat cancer. But who
knows? Maybe my friend who takes 1,600 IU of Vitamin E experiences great
relief, maybe even a sedating relief from internal pain. I don't
know. I didn't want to press him. His health is his business; his
and the writers he consults and trusts.
Bromelain has been shown to reduce scarring.
For the overall health of your skin, B3 is the preferred nutrient.
Friday, May 11, 2012
Mother Nature is extremely wise and extremely kind. It populated all organic fruit and vegetables, the dust on our soils, and all plant matter with Lactobacilli. The fresh cabbage leaves, if it’s organically grown (not the one from chemical farming), will be covered in Lactobacilli—lacto-fermenting bacteria. You don’t need to add anything. You just chop it up. Add some salt in the initial stages. (The salt is added in the initial stage in order to stop putrefactive bacteria from multiplying.) Then as the Lactobacillus stop working and start multiplying, they produce lactic acid. That’s why they’re called Lactobacillus. That’s just lactic acid.
If you look at the research in lactic acid, it is one of the most powerful antiseptics. It kills off lots and lots of bacteria.... So as the lactic acid starts producing, it will kill off all those putrefactive and pathogenic microbes and preserve the food. It’s a great preservative... A good batch of sauerkraut can keep for five to six years without spoiling or rotting, as long as it is covered by its own juice.
Monday, April 16, 2012
". . . un-adultered animal fats are essential and health-friendly. "1. Bypassing Bypass Surgery Elmer Cranton MD.