The Truth About Hemp

The Truth About Salt

The Misconception about Salt

We have all been taught to avoid or reduce the amount of table salt we consume, and for good reason. In today's modern world, table salt usually refers to sodium chloride, a highly refined and heavily processed substance. Medical literature provides evidence that the over consumption of sodium chloride (table salt) could be harmful. In its natural form salt is not sparkly white or free flowing. Salt that is unrefined has a pinkish or grayish tint because the minerals have not been removed. As it turns out, refined salt is produced primarily for the chemical industry, as sodium chloride is a necessary ingredient for the processing of many chemicals. Only 4 % of the refined salt produced is diverted to the food industry. It is made for the chemical industry, not people!

 

What’s wrong with table salt?

 

"Table salt is highly refined sodium chloride. The majority of the other 70-74 elements that occur in natural sea salt or rock salt have been eliminated. This leads to a one-sided overload of sodium chloride that in turn leads to all the well-documented undesirable effects of diets that are high in refined salt. Table salt can cause the body to retain water which can cause swelling, edema, and cellulite. "1 ounce of ingested salt holds 3 quarts of water or 6 pounds of excess bodily water and fluids ....."* This is the swelling and bloating associated with refined table salt. This makes the body work more on eliminating rather than living and maintaining! Crystal salt is a nutrient source so it can be taken into the cell and used.

Once refined, table salt is energetically dead and the body needs to use its own life force to somehow assimilate this substance. It is also inferior for building stable bones (one third of the sodium in the human body is stored in the bones). Refined salt is extremely yang or rigidifying and structuring according to Traditional Chinese Medicine. This correlates to the findings of western medicine that show that excessive table salt can lead to hardened deposits in the body, stiffening joints and blood vessels. Sugar and alcohol are extremely yin or energetically softening. If we regularly consume table salt, cravings for sugar and/or alcohol can be amplified.

 

The Biggest Misunderstanding In the History of Dietary Nutritional Science Is all about Salt

Homer called salt a “divine substance”. Plato described it as “especially dear to the gods”. The Celtic word for salt is “holy” or “sacred”. From the beginning of recorded history, salt was exalted and synonymous with virtue. Jesus refers to his own as, “The salt of the earth, light of the world”. Salt was so precious that spilling it was considered a bad omen. This may make you wonder how this vital sacred food has become so undesirable and generally considered bad for you. Depending on where the salt came from and how it was produced, it would vary in color, taste and cleanliness. It started with the industrial revolution, when certain industrialists learned how to chemically clean (*see below) and purge salt at very high temperatures, thus removing the important minerals that were considered impurities, yielding a pure white sodium chloride. People loved it, it was sparkly clean and white and with the addition of a few other chemicals to prevent caking, it would pour easily. This "pure" sodium chloride no longer has the mineralizing and balancing effects of natural salt and medical literature abounds with evidence of the harmful effects that result from over consumption of this refined salt. The foundation of life lost it's mineral balance and does not support life as it is naturally intended. Help us reinstate.

The Double Whammy! Get refined sodium chloride (table salt) out of your life / Embrace the ionic mineralization of up to 72 minerals in the crystal power matrix of crystal salt.

This picture shows an electron microscopic magnification of table salt. Only sodium chloride is present. The uniform cubic shapes indicate very low electrical energy in contrast to the variety of shapes found in crystal salt. This type of salt dehydrates the cells and is recognized by the body as a burden that needs to be eliminated.

This picture shows an electron microscopic magnification of regular sea salt from a health food store. Although advertised as natural, the “sea salt” is as refined and low in electrical energy as table salt, causing the same array of problems in the body. This picture shows an electron microscopic magnification of dry crystal salt. The large chunks are naturally occurring sodium chloride crystals and the smaller particles consist of other elements in a crystalline structure. Salt with this structure hydrates the cells and charges the bodily fluids with spare electrons, providing antioxidant protection and life energy.

The Truth About Vaccines

The Truth About Milk

Your Worst Source of Calcium and More!

Does that mean that we have been fooled and milk has no calcium? Not at all. Milk contains a lot of calcium but in a form that is most difficult for humans to absorb. As a result, the calcium passes right through your system and is excreted as waste. Only in raw milk is the calcium easily absorbable. Raw milk, however, is just about impossible to obtain, as most states have out-lawed the sale of raw milk.

The enzyme “phosphatase”, found in raw milk is what makes calcium easily absorbable. Unfortunately “phosphatase” is completely destroyed during the pasteurization process. Thousands of blood tests have shown that those who drink 3 to 4 glasses of milk a day, have the lowest levels of blood calcium. This is bad news for those concerned with bone health and who thought milk was an easy solution to this problem.

Actually, the best source of calcium for humans is in the fruits and vegetables that you eat.

And . . . There are other sources of calcium that far surpass anything you may find in milk. While it may not be as obvious to most of us, the first place to look is the produce section of your supermarket. Kale, turnip greens, collard greens and other dark green vegetables are all excellent sources of absorbable calcium. Kale has 200 mg per cooked cup, collard greens boasts 300 mg, and turnip greens contain a whopping 450 mg.

What About Processed Milk and Your Heart?

Bad news. The homogenization process creates the enzyme called “XO” (xanthine oxidate) that damages your arteries and contributes to heart disease and the build up of arterial plaque.

Homogenized Milk and Stabilization

To extend the shelf life of homogenized milk, milk is “stabilized” with toxic substances by many dairies. To determine if the milk you buy is stabilized, try this easy test. Pour some milk in a glass and let it stand outside the refrigerator. If the milk turns sour, it has not been stabilized. If the milk turns bitter, it has been chemically stabilized.

Bovine Growth Hormone Milk

In order to increase milk production, many cows are today injected with bovine growth hormone (BGH) causing infections in their udders. They are then treated with a myriad of antibiotics and sulfa drugs. Trace elements of these drugs are found in their milk and end up in those who drink this milk.

Deficiencies and Diseases That Have Been Linked to Milk

Homogenized, stabilized, and BFH milk has been linked to iron deficiency, allergies, diarrhea, sinusitis, cramps, colds and flu, diabetes, ear infections, osteoporosis, asthma, constipation, chronic fatigue, headaches, acne, obesity, arthritis, Lou Gehrig’s Disease, cataracts, anemia, gastrointestinal bleeding, arteriosclerosis, and other diseases.

The Truth About Asthma

• Approximately 34.1 million Americans have been diagnosed with asthma by a health professional during their lifetime
• An estimated 300 million people worldwide suffer from asthma, with 250,000 annual deaths attributed to the disease
• Workplace conditions, such as exposure to fumes, gases or dust, are responsible for 11% of asthma cases worldwide
• About 70% of asthmatics also have allergies
• The prevalence of asthma increased 75% from 1980-1994
• Asthma rates in children under the age of five have increased more than 160% from 1980-1994
• It is estimated that the number of people with asthma will grow by more than 100 million by 2025
• As
  thma accounts for approximately 500,000 hospitalizations each year
• 13 million school days are missed each year due to asthma
• Asthma accounts for about 10.1 million missed work days for adults annually
• Asthma was responsible for 3,384 deaths in the United States in 2005
• The annual economic cost of asthma is $19.7 billion. Direct costs make up $14.7 billion of that total, and indirect costs such as lost productivity add another $5 billion
• Prescription drugs represented the largest single direct medical expenditure related to asthma, over $6 billion
• In 2006, asthma prevalence was 20.1% higher in African Americans than in whites
• The prevalence of asthma in adult females was 23% greater than the rate in males, in 2006
• Approximately 40% of children who have asthmatic parents will develop asthma
• In 2005, 8.9% of children in the United States currently had asthma
• Nine million U.S. children under 18 have been diagnosed with asthma at some point in their lifetime
• Nearly 4 million children have had an asthma attack in the previous year
• More than 12 million people in the United States report having an asthma attack in the past year
• Asthma accounts for 217,000 emergency room visits and 10.5 million physician office visits every year
• In 2006, almost 2.5 million people over the age of 65 had asthma, and more than 1 million had an asthma attack or episode
• In a survey of U.S. homes, approximately one-quarter had levels of dust mite allergens present in a bed at a level high enough to trigger asthma symptoms
• In 2007, 29% of children who had a food allergy also had asthma.
• Asthma increases the odds of healthcare use in obese people by 33%
• About 23 million people, including almost 7 million children, have asthma
• Approximately 2 million Hispanics in the U.S. have asthma
• Asthma is the third-ranking cause of hospitalization among children under 15
• An average of one out of every 10 school-aged child has asthma
• Annual expenditures for health and lost productivity due to asthma are estimated at over $20 billion, according to the

The Truth About Colesterol

The Truth About Cooked Foods

 

The purpose of our digestive tract is to extract and absorb the essential nutrients contained in our food. Consuming cooked foods can cause our body to take enzymes from the liver, pancreas, and other organs to use in the digestion process. Over time, this can cause these organs to be stressed, which can weaken our immune system and slow down our metabolism.

When we consume enzyme-deficient food, the food sits in the upper portion of the stomach putrefying instead of being predigested (due to a lack of enzymes). The body reacts by increasing the white blood cell count as the immune system begins to treat the undigested food as a foreign substance. The body further stresses itself to produce extra digestive enzymes to digest this putrefying material, reducing its ability to produce metabolic enzymes for cellular activity. If stomach acids are not able to complete their work before the food moves into the small intestine, the food particles can enter the blood system undigested!

This putrefied material coats the small and large intestines, reducing the absorption of nutrients and hindering the expulsion of toxins through the intestinal wall. Bacteria and viruses feed and multiply, causing the body to become susceptible to infection, fatigue, and degenerative disease.

 

The harmful side of Cooking

It is true that when food is baked at high temperatures—and especially when it is fried or barbecued—toxic compounds are formed and important nutrients are lost. Many vitamins are water-soluble, and a significant percent can be lost with cooking, especially overcooking. Similarly, many plant enzymes function as phytochemical nutrients in our body and can be useful to maximize health. They, too, can be destroyed by overcooking.

Enzymes are proteins that work to speed up or “catalyze” chemical reactions. Every living cell makes enzymes for its own activities. Human cells are no exception. Our glands secrete enzymes into the digestive tract to aid in the digestion of food. However, after they are ingested, the enzymes contained in plants do not function as enhancements or replacements for human digestive enzymes. These molecules exist to serve the plant’s purpose, not ours. The plant enzymes get digested by our own digestive juices along with the rest of the food and are absorbed and utilized as nutrients.

Contrary to what many raw-food web sites claim, the enzymes contained in the plants we eat do not catalyze chemical reactions that occur in humans. The plant enzymes merely are broken down into simpler molecules by our own powerful digestive juices. Even when the food is consumed raw, plant enzymes do not aid in their own digestion inside the human body. It is not true that eating raw food demands less enzyme production by your body, and dietary enzymes inactivated by cooking have an insignificant effect on your health and your body’s enzymes.

 

The benefits of Cooking

In many cases, cooking destroys some of the harmful anti-nutrients that bind minerals in the gut and interfere with the utilization of nutrients. Destruction of these anti-nutrients increases absorption. Steaming vegetables and making vegetable soups breaks down cellulose and alters the plants’ cell structures so that fewer of your own enzymes are needed to digest the food, not more. The point is that this “cooked food is dead food” enzyme argument does not hold water. On the other hand, the roasting of nuts and the baking of cereals does reduce availability and absorbability of protein.

 

Low-temperature cooking

When food is steamed or made into a soup, the temperature is fixed at 100 degrees Celsius or 212 Fahrenheit—the temperature of boiling water. This moisture-based cooking prevents food from browning and forming toxic compounds. Acrylamides, the most generally recognized of the heat-created toxins, are not formed with boiling or steaming. They are formed only with dry cooking. Most essential nutrients in vegetables are more absorbable after being cooked in a soup, not less absorbable. Recent studies confirm that the body absorbs much more of the beneficial anti-cancer compounds (carotenoids and phytochemicals—especially lutein and lycopene) from cooked vegetables compared with raw. The Institute of Food Research in Norwich reported their recent findings in New Scientist magazine: about 3 to 4 percent of the carotenoids were absorbed from raw carrots compared with about 15 to 20 percent from cooked and mashed carrots. The team also found that we absorb these critical anti-cancer nutrients more effectively from vegetables than we do from supplements.

Multiple studies have demonstrated that the beneficial antioxidant activity of cooked tomatoes is significantly higher than from uncooked tomatoes. Scientists speculate that the increase in absorption of antioxidants after cooking may be attributed to the destruction of the cell matrix (connective bands) to which the valuable compounds are bound.

 

Loss of nutrients

It is true that vitamin C, folate, B vitamins, and certain minerals are water-soluble and can be destroyed by cooking; but vitamin C contributes less than one percent to the total antioxidant activity of fruits and vegetables. For example, the main antioxidant activity in apples is provided by classes of chemicals called phenolics and flavonoids, both of which are made more available by cooking.

If you compare raw broccoli to steamed or frozen broccoli, about 25 percent of the vitamin C and about 20 percent of the selenium is lost during cooking, but the other 20 commonly-measured nutrients show only an insignificant change. Raw-food advocates are not accurate when they claim that 50 percent of nutrients are lost with steaming. A closer estimate would be 10 percent.

Cooking corn also has been shown to significantly boost its antioxidant activity, despite reduction in vitamin C.When the ability to quench free radicals was measured, cooked corn outperformed raw corn by between 25 to 50 percent. Cooking corn releases a compound called ferulic acid, which provides anti-cancer health benefits. Ferulic acid, a phytochemical, is unique in that it is found only in very low amounts in fruits and vegetables, but is found in very high amounts in corn. The availability to the body of ferulic acid can be increased 500 to 900 percent by cooking the corn.

 

Benefits of raw food

Certainly, there are benefits to consuming plenty of raw fruits and vegetables. These foods supply us with high nutrient levels and the smallest number of calories. But the question we are looking at is this—Are there advantages to eating a diet of all raw foods and excluding

all cooked foods?

Clearly, the answer is a resounding “No.” In fact, eating an exclusively raw-food diet is a disadvantage. To exclude all steamed vegetables and vegetable soups from your diet narrows the nutrient diversity of your diet and has a tendency to reduce the percentage of calories from vegetables, in favor of nuts and fruit, which are lower in nutrients per calorie.

Unfortunately, sloppy science prevails in the raw-food movement. Rawfood advocates mistakenly conclude that since eating processed and cooked carbohydrates is harmful for us, all cooked foods are harmful.

To eat the most healthful diet on earth, include a sufficient quantity of raw fruits, vegetables, nuts, and seeds. If you are not very overweight or diabetic, add a glass of freshly squeezed raw vegetables to your diet. Try one of the following combinations beet/carrot/cabbage/apple; kale/parsley/carrot/apple; or beet/carrot/celery/cucumber. Have a blended salad a few times a week.

Dr. Otto Warberg Study on Cancer Cells

As you read this lecture I want you to realize that Otto Warburg is talking about an enzyme deficiency with cooked foods. What basically happens when cooked foods which are enzyme destroyed are eaten is that it causes the red blood cells to cluster together.

Red blood cells are 7 microns in diameter. When you feed your family enzyme deficient foods the red blood cells are weakened and stick together in groups and cannot travel through the smaller veins. This causes the body to have many anaerobic (low or no oxygen areas within the body) that allows cancer to develop. But then, if the body is towards an alkaline state then the cancer cannot continue to survive because your body is basically more oxygenated.

Cancer is a perfectly natural process. A very small percentage of cells in every person will at some point in their lives turn cancerous, however the body usually can eliminate cancerous cells before they can increase and do harm, so it often passes unnoticed. This process has been going on for eons. It is only when the Cancer cells multiply faster than the body can get rid of them that our health is threatened. Our immune systems have become significantly overworked and weakened by increased exposure to toxins, pesticides, viruses, carcinogens, etc. This unhealthy environment has compromised our body's defenses resulting in Cancer cells to thrive. Once you learn the causes for Cancer development, you will better understand how to support your body's defenses so that it may more effectively fight Cancer. As long as you are still breathing, it is possible to get healthy again!

The Human body was designed to heal itself. Cut your finger, and your body immediately responds by clotting the flow of blood to close the wound, fighting the bacteria and repairing the tissue. The healthier the body, the better it will be able to heal itself. Therefore, in order to surmount illness, one must endeavor to improve one's state of health. This can be done by removing the internal toxins and carcinogens from the blood, and creating oxygen rich and alkaline system in which disease cannot exist. The question is not of what we should add to our bodies to treat disease, but rather what we need to take out. Sickening the body further should never be an answer to seeking a cure.

Scientists have proven that by raising the body's alkalinity and oxygen content it can eliminate cancer. This simple method is a logical and safe way of returning the body to its original state. Remove external carcinogens and toxins from your food, air and water by seeking out non-toxic alternatives to dangerous pesticides, consuming only organic food and installing filters to purify your indoor air and water. Common sense is not a very common practice in our world. Always think forward first before you act. Fight Cancer with all that you have!

You must realize that the word disease lets you see at least part of the problem - "dis- ease" or "not at ease". Maintain your ease, learn to relax, forgive, laugh and be content. Your focus determines your reality, always think and act positively. Become mentally strong. Learn patience and take time to find proper rest. Be at ease with yourself!

Just as a prize fighter would not go into the ring and only throw one type of punch to beat his opponent; you must learn how to use many different complementary therapies to beat your enemy and win the battle. Boxers do not enter the ring until their health is in peak condition. In order to defeat your opponent, Cancer, you need to become healthy again. Eat properly, use the right supplements and exercise regularly. Many current Cancer 'treatments' actually depend on weakening the body and its immune system. We feel this is a negative approach to healing the body of disease.

The Digestive System