HealthFreedoms Protect & Preserve Your Health Freedoms 2016-10-23T16:10:52Z WordPress alodin <![CDATA[Parsley Tea: Simple Recipe for Amazing Health Benefits]]> 2016-10-23T16:02:44Z 2016-10-23T16:10:52Z We often use parsley as a garnish. But, it can do much more than make your dish look pretty.

Parsley tea offers amazing health benefits!

  1. Anti-cancer potential- Myristicin, a compound in parsley, inhibits the growth of lung and stomach tumors. According to a recent study on lab mice, myristicin in parsley leaves reduced the growth of stomach and lung tumor.
  1. Repairs nerves- Neurotoxicity is number one cause of nerve damage. If by any chance you did not know it, neurotoxicity is neurotoxicity is a damage of the brain or the peripheral nervous system. It is usually caused by man-made poisons, like pesticides and heavy metals.These poisons impair the function of the nervous system, and may even disrupt or kill nerves. Remember, the nerves transmit and process information in the human brain, and other parts of the nervous system.According to a study, parsley juice treats the symptoms of neurotoxicity.

    Researchers found that parsley juice improved the condition of mice poisoned with cadmium.

  1. Reduce inflammation- Inflammation is a major cause of chronic diseases like arthritis, gout, and osteoarthritis. But, parsley can help you in this one, too!It is packed with vitamin C, which means that it reduces the level of c-reaction protein in the body. This protein is an inflammation marker.

Parsley Tea

The best way to reap all the benefits of parsley is to make yourself a nice cup of parsley tea, and we will give you the best recipe ever!


  • 4-5 parsley stalks (leaves, too)
  • 3 cups water
  • ½ lemon
  • 1 tsp. honey


Bring the water to a boil. Put your parsley in a heatproof pitcher or any other container.

Pour the water in.

Steep for about 5 minutes, and strain. Your parsley tea is ready!


alodin <![CDATA[Add 3 Drops of Oregano Oil to Water For Lung Health]]> 2016-10-23T16:03:18Z 2016-10-23T16:10:48Z Pneumonia is an infection of one or both lungs which is usually caused by bacteria, viruses, or fungi. Prior to the discovery of antibiotics, one-third of all people who developed pneumonia subsequently died from the infection. Currently, over 3 million people develop pneumonia each year. Over half a million of these people are admitted to a hospital for treatment. Although most of these people recover, approximately 5% will die from pneumonia. Pneumonia is also known to be the 6th leading cause of death worldwide.

The most common cause of a bacterial pneumonia is Streptococcus pneumoniae. In this form of pneumonia, there is usually an abrupt onset of the illness with shaking chills, fever, and production of a rust-colored sputum. The infection spreads into the blood in 20%-30% of cases (known as sepsis), and if this occurs, 20%-30% of these patients die.


Oregano oil has been used for centuries in Far Eastern and Middle Eastern cultures

It’s uses are good to treat respiratory infections; chronic inflammation, urinary tract infections, dysentery, and jaundice. Laboratory studies in which the oil was applied directly to food-borne pathogens showed that oregano oil has strong antibacterial properties (Dadalioglu I et al 2004). Medicinal oregano has a high mineral content that enhances its therapeutic benefits, including calcium, magnesium, zinc, potassium, copper, boron, and manganese. This oil is considered safe for humans and may be used in conjunction with antibiotics to fight bacterial infection (Preuss HG et al 2005).It is also known as an excellent early defense mechanism when you feel cold or sore throat coming on.

Simply take 3 drops of Oregano Oil once per day (you can mix it into a glass of orange juice) and you should notice results within a few hours. Repeat this once per day for up to 5 days until the symptoms are gone.

Baking Soda (also known as sodium bicarbonate) is also use as home remedy. It is a substance that is found naturally in all living things. It acts to neutralize acids and break down proteins.Its purpose is to maintain pH balance in the bloodstream, which is necessary to sustain life. Take note that, one of the most important processes in our body is the process by which the pH balance is maintained. Body pH measures the number of hydrogen ions in solution within the body. The pH scale ranges from 0-14. The neutral or balanced pH is 7. Anything lower is acidic and anything higher is basic. An acidic pH has a low ability to attract hydrogen ions, while an alkaline solution has a high ability to attract hydrogen ions.

If you wonder, “p” stands for potential and “H” stands for hydrogen; henceforth, the potential of the body to attract hydrogen ions to secure balance and health.

If we keep our body with an alkaline pH between 7.3 and 7.4 we will remain free of disease. And by raising pH increases the immune system’s ability to kill bacteria. Since Viruses and bacteria that cause bronchitis and colds and secondary infection such as pneumonia, thrive in an acidic environment, rising the pH will destroy this pathogens.

To fight a respiratory infection and dampen symptoms such as a runny nose and sore throat, taking an alkalizing mixture of sodium bicarbonate and potassium bicarbonate will certainly help. and to reverse pneumonia, asthma, sinusitis, do some nebulizer with water and two drops of liquid sodium bicarbonate, 2 or 3 times a day.

As an acid neutralizer, baking soda has long been favored for its various first-aid applications. Dissolved into a lukewarm bath, it will soothe the discomfort of sunburn and the itch of poison ivy. Made into a paste with cool water and applied directly to the skin, it will ease the pain of bee stings. One-half teaspoon baking soda mixed into 4 ounces (120 ml) of water can be taken as an antacid.


alodin <![CDATA[Vermont Governor Pushes to Limit Prescription Painkillers: Combating the Opioid Epidemic]]> 2016-10-23T16:02:35Z 2016-10-23T16:10:45Z The governor of Vermont announced Wednesday a proposal to limit the number of painkillers prescribed in an effort to combat the crippling opioid epidemic that has devastated the state in recent years.

“Vermont, and the rest of America, will not get a handle on the opiate and heroin addiction crisis until we confront head-on the source of the problem: FDA-approved opiates that are handed out like candy,” Gov. Peter Shumlin said in a statement.

“Vermont doctors and providers have been on the leading edge of curbing the irrational exuberance with which opiates are handed out. These proposed limits will solidify that progress and help Vermont continue to lead the nation when it comes to combating this crisis,” Shumlin added.

Earlier this year, the governor went after the FDA and pharmaceutical industry in his State of the State address, saying Oxycontin “lit the match that ignited America’s opiate and heroin addiction crisis.”

“Just a few months ago, the FDA approved Oxycontin for kids. You can’t make this stuff up. The $11 billion a year opiate industry in America knows no shame,” Shumlin said, adding that “opiate addiction is the one thing that could destroy Vermont as we know it.”

The proposal, which could be official by December, sets legal limits on the number of opioids that may be prescribed. It also requires prescription providers to discuss risks, provide an education sheet to the patient and receive an informed consent for all first-time opioid prescriptions.

“We must flip the presumption that a patient needs opioids to manage pain. The rule allows doctors to make decisions with their patients, while requiring them to consider other treatments before opioids are prescribed, rather than as a last resort. And when opioids are prescribed, they can be prescribed for as much as a patient needs — but not more than they need,” the state’s health commissioner, Dr. Harry Chen, said in a statement.



alodin <![CDATA[8 Ways to Use the Honey in Your Kitchen for Better Skin]]> 2016-10-23T16:02:52Z 2016-10-23T16:10:35Z They all say beauty is from the inside and this is true. But it can also come from bee hives! Honey is not just healthy but also great for beauty uses. No more dandruff, dry patches, acne or difficulty healing. It is antiseptic, antioxidant, antibacterial and lessens inflammation too.

10 Benefits of Honey for Beauty 

  1. Fading scars- Scars may be hard to remove, but honey can make them fade a bit. It also promotes healing of damaged skin and regenerates skin cells.
    -Mix same parts honey and raw, fresh coconut oil. Massage this on the skin and in circle motions for 2 minutes, then put a warm cloth on this area and leave until cool. Wipe with cotton and repeat later in the day.
  2. Psoriasis treating- This disease is autoimmune and impairs skin cells. It can cause blisters, redness, lesions and itch even. Honey is not a cure for this but can keep damaged skin from further infections.
  3. Soothe dryness, peeling and patching of skin- In a 2003 study of the Complementary Therapies in medicine was said that topical use of honey and beeswax/olive oil mix is great for dermatitis dryness. Mix 1 tsp oil and honey same parts and beeswax. Put in microwave and warm up. Stir nicely until all is melted and let it cool. Apply as lotion on those areas few times per day and do not scratch or pick the skin!
  4. Minor cuts/wounds healing- Honey can heal these issues because it removes germs. It takes extra fluid from that area and speeds the healing time, preventing microorganisms from growing more and infecting it. In a 2013 study published of the Cochrane Database Systematic Reviews was said that honey topically treats wounds, but not chronic issues like ulcers or after surgery wound.
    -To cure the minor ones, use Manuka honey. Put thick layer of this on the cut and place bandage over it. After few hours remove it and clean the skin with cloth. Repeat as needed.
  5. Acne- Due to excess skin oil in the pores and dust trapped in them. Honey removes bacteria since it is antibiotic by nature and lessens inflammation.
    -Put raw honey on the acne and skin around the acne. After half an hour rinse and do this few times per day, you can also mix 1 tbsp honey and ½ tsp cinnamon.  After 15 min on the acne, rinse it and repeat once before bed.
  6. Slow Aging of Skin- Since it has antioxidants, honey can help the skin prevent and heal free radical damage. Free radicals speed up the appearance aging and make skin saggy.
    -Mix same parts honey and lemon juice, apply to face and neck and when dry, rinse with water. Do this 2 times per week.
    -Or you can mix 2 tbsp honey and avocado pulp, then apply the mask on to face with your fingers. After half an hour, rinse with lukewarm water. Treat skin with this once per week.
  7. Hair loss- Honey has antioxidants and kills germs or bacteria that reduce hair and promotes new hair to grow. Also, dandruff will be under control
    -Mix 1 tbsp honey and 1 tbsp onion juice togother. Massage the scalp and roots. After 30 min, shampoo the hair and repeat 2 times per week.
    -Or make a hair mask with same parts yogurt and honey. Put on wet hair and after 40 min shampoo it out. Do this 3 times per week.
  8. Softer hands- Dry hands can lead to painful cracking.
    -Rub honey on the hands and rinse after 10 minutes, apply hand cream afterwards and repeat this daily.


alodin <![CDATA[A Look at the Science of Why Some People Do Well as Vegans and Others Don’t]]> 2016-10-23T16:03:00Z 2016-10-23T16:10:20Z Science is finally nudging us closer to an understanding of why people respond differently to low- or no-animal-food diets — with a great deal of the answer rooted in genetics and gut health. No matter how nutritionally adequate a vegan diet looks on paper, metabolic variation can determine whether someone thrives or flounders when going meat-free and beyond.

1. Vitamin A Conversion

veganeyeVitamin A is a true rock star in the nutrient world. It helps maintain vision, supports the immune system, promotes healthy skin, assists in normal growth and development, and is vital for reproductive function — just to name a few of its many jobs.

Contrary to popular belief, plant foods don’t contain true vitamin A (known as retinol); instead, they contain vitamin A precursors, the most famous being beta-carotene. In the intestine, beta-carotene is converted to vitamin A by the enzyme beta-carotene-15,15′-monoxygenase (BCMO1) — a process that, when running smoothly, lets us make retinol from plant foods like carrots and sweet potatoes.

(Animal foods, by contrast, supply vitamin A in the form of retinoids, which don’t require BCMO1 conversion.)

Here’s the bad news. Several gene mutations can slash BCMO1 activity and thwart carotenoid conversion, rendering plant foods inadequate as vitamin A sources. For example, two frequent polymorphisms in the BCMO1 gene (R267S and A379V) can collectively reduce beta-carotene conversion by 69%. A less common mutation (T170M) can reduce conversion by about 90% in people who carry two copies.

In all, about 45% of the population carry polymorphisms that make them “low responders” to beta-carotene.

Worse, a host of non-genetic factors can lower carotenoid conversion and absorption as well — including low thyroid function, compromised gut health, alcoholism, liver disease and zinc deficiency. If any of these get thrown into the poor-genetic-converter mix, the ability to produce retinol from plant foods can dwindle even further.

So, why isn’t such a widespread issue causing mass epidemics of vitamin A deficiency? Simple: in the Western world, carotenoids provide less than 30% of people’s vitamin A intake, whereas animal foods provide over 70%. An omnivorous BCMO1 mutant can generally skate by on vitamin A from animal sources, blissfully unaware of the carotenoid battle waging within.

But for those who eschew animal products, the effects of a dysfunctional BCMO1 gene will be obvious — and eventually detrimental. When poor converters go vegan, they can eat carrots until they’re orange in the face, without actually obtaining enough vitamin A for optimal health. Carotenoid levels simply rise (hypercarotenemia), while vitamin A status nosedives (hypovitaminosis A), leading to deficiency amidst seemingly adequate intake.

Even for low-converting vegetarians, the vitamin A content of dairy and eggs (which don’t hold a candle to meat products like liver — the vitamin A King of Kings) might not be enough to stave off deficiency, especially if absorption issues are also at play.

Not surprisingly, the consequences of inadequate vitamin A mirror the problems reported by some vegans and vegetarians. Thyroid dysfunction, night blindness and other vision issues, impaired immunity (more colds and infections) and problems with tooth enamel can all result from poor vitamin A status.

Meanwhile, vegans with normal BCMO1 function — and who dine on plenty of carotenoid-rich fare — can generally produce enough vitamin A from plant foods to stay healthy.

Bottom Line: People who are efficient carotenoid converters can generally get enough vitamin A on vegan diets, but poor converters can become deficient even when their intake meets recommended levels.

2. Gut Microbiome and Vitamin K2

Our gut microbiomes — the collection of organisms residing in the colon — perform a dizzying number of duties, ranging from nutrient synthesis to fiber fermentation to toxin neutralization.

There’s ample evidence that our gut microbiomes are flexible, with bacterial populations shifting in response to diet, age and environment. But a great deal of our resident microbes are also inherited or otherwise established from a young age.

For instance, higher levels of Bifidobacteria are associated with the gene for lactase persistence (indicating a genetic component to the microbiome), and babies born vaginally scoop up their first bundle of microbes in the birth canal — leading to bacterial compositions that differ over the long-term from C-section babies.

In addition, trauma to the microbiome — such as a bacterial wipeout from antibiotics, chemotherapy or certain illnesses — can cause permanent changes to a once-healthy community of gut critters. There’s some evidence that certain bacterial populations never return to their former glory after antibiotic exposure, stabilizing instead at less abundant levels.

In other words, despite an overall adaptability of the gut microbiome, we might be “stuck” with certain features due to circumstances beyond our control.

So, why does this matter for vegans?

Our gut microbiome plays a huge role in how we respond to different foods and synthesize specific nutrients, and some microbial communities may be more veg-friendly than others.

For example, certain gut bacteria are needed for synthesizing vitamin K2 (menaquinone), a nutrient with unique benefits for skeletal health (including teeth), insulin sensitivity and cardiovascular health, as well as prostate and liver cancer prevention. The main K2-producers include certain Bacteroides species, Prevotella species, Escheria coli and Klebsiella pneumoniae, as well as some gram-positive, anaerobic, non-sporing microbes.

Unlike vitamin K1, which is abundant in leafy greens, vitamin K2 is found almost exclusively in animal foods — the main exception being a fermented soybean product called natto, which has a taste that can be euphemistically described as “acquired”.

Studies have demonstrated that full-spectrum antibiotic usage dramatically lowers levels of vitamin K2 in the body by obliterating the bacteria responsible for K2 synthesi. And one intervention trial found that when participants were put on a high-plant, low-meat (less than two ounces daily) diet, the main determinant of their fecal K2 levels was the proportion of Prevotella, Bacteroides and Escheria/Shigellaspecies in their gut.

veganboneSo, if someone’s microbiome is short on vitamin-K2-producing bacteria — whether from genetic factors, environment or antibiotic usage — and animal foods are removed from the equation, then vitamin K2 levels can sink to tragic levels. Although research on the topic is scant, this could feasibly rob vegans (and some vegetarians) of the many gifts K2 bestows — potentially contributing to dental problems, a greater risk of bone fractures and reduced protection against diabetes, cardiovascular disease and certain cancers.

Conversely, people with robust, K2-synthesizing microbiomes (or who otherwise identify as natto gourmands) might be able to obtain enough of this vitamin on a vegan diet.

Bottom Line: Vegans without enough bacteria for synthesizing vitamin K2 can face problems related to inadequate intake, including a higher risk of dental issues and chronic disease.

3. Amylase and Starch Tolerance

Although there are certainly exceptions, meat-free diets tend to be higher in carbohydrates than fully omnivorous ones. In fact, some of the most famous plant-based diets hover around the 80% carb mark (coming mostly from starchy grains, legumes and tubers), including the Pritikin Program, the Dean Ornish Program, the McDougall Program and Caldwell Esselstyn’s diet for heart disease reversal.

While these diets have an impressive track record on the whole — Esselstyn’s program, for instance, effectively slashed cardiac events in those who diligently adhered — some people report less savory results after switching to high-starch vegan diets. Why the dramatic difference in response?

The answer may, again, be lurking in our genes — and also in our spit.

Human saliva contains alpha-amylase, an enzyme that lops starch molecules into simple sugars via hydrolysis. Depending on how many copies of the amylase-coding gene (AMY1) we carry, along with lifestyle factors like stress and circadian rhythms, amylase levels can range from “barely detectable” to 50% of the total protein in our saliva.

In general, people from starch-centric cultures (like the Japanese) tend to carry more AMY1 copies (and have higher levels of salivary amylase) than people from populations that historically relied more on fat and protein, pointing to a role of selective pressure. In other words, AMY1 patterns appear linked to the traditional diets of our ancestors.

Here’s why this matters: amylase production strongly influences how we metabolize starchy foods — and whether those foods send our blood sugar on a gravity-defying rollercoaster or on a more leisurely undulation. When people with low amylase consume starch (especially refined forms), they experience steeper, longer-lasting blood sugar spikes compared to folks with naturally high amylase levels.

Not surprisingly, low amylase producers have a heightened risk of metabolic syndrome and obesity when eating standard high-starch diets.

veganbeanWhat does this mean for vegetarians and vegans?

Although the amylase issue is relevant to anyone with a mouth, plant-based diets centered on grains, legumes and tubers (like the aforementioned Pritikin, Ornish, McDougall and Esselstyn programs) are likely to bring any latent carb intolerance to the fore.

For low amylase producers, radically upping starch intake could have devastating consequences — potentially leading to poor blood sugar regulation, low satiation and weight gain. But for someone with the metabolic machinery to crank out plenty of amylase, handling a high-carb, plant-based diet might be a piece of cake.

Bottom Line: Salivary amylase levels influence how well (or how poorly) different people do on starchy vegan or vegetarian diets.

4. PEMT Activity and Choline

Choline is an essential but often overlooked nutrient involved in metabolism, brain health, neurotransmitter synthesis, lipid transport and methylation.

Although it hasn’t received as much media airtime as some other nutrients-du-jour (like omega-3 fatty acids and vitamin D), it’s no less important — choline deficiency is a major player in fatty liver disease, a skyrocketing problem in Westernized nations. Choline deficiency can also increase the risk of neurological conditions, heart disease and developmental problems in children.

In general, the most choline-abundant foods are animal products — with egg yolks and liver dominating the charts, and other meats and seafood also containing decent amounts. A wide variety of plant foods contain much more modest levels of choline.

Our bodies can also produce choline internally with the enzyme phosphatidylethanolamine-N-methyltransferase (PEMT), which methylates a molecule of phosphatidylethanolamine (PE) into a molecule of phosphatidylcholine (PC).

In many cases, the small amounts of choline offered by plant foods, combined with the choline synthesized through the PEMT pathway, can be enough to collectively meet our choline needs — no eggs or meat required.

But for vegans, it’s not always smooth sailing on the choline front.

First, despite efforts to establish adequate intake (AI) levels for choline, people’s individual requirements can vary tremendously — and what looks like enough choline on paper can still lead to deficiency. One trial found that 23% of male participants developed symptoms of choline deficiency when consuming the “adequate intake” of 550 mg per day.

Other research suggests that choline requirements shoot through the roof during pregnancy and lactation, due to choline getting shuttled from mother to fetus or into breast milk.

Second, not everyone’s bodies are equally productive choline factories. Due to estrogen’s role in boosting PEMT activity, postmenopausal women (who have lower estrogen levels and stymied choline-synthesizing abilities) need to eat more choline than women who are still in their reproductive years.

And even more significantly, common mutations in folate pathways or in the PEMT gene can make low-choline diets downright hazardous. One study found that women carrying a MTHFD1 G1958A polymorphism (related to folate) were 15 times more susceptible to developing organ dysfunction on a low-choline diet.

Additional research shows that the rs12325817 polymorphism in the PEMT gene — found in about 75% of the population — significantly raises choline requirements, and people with the rs7946 polymorphism might need more choline in order to prevent fatty liver disease.

Although further research is needed, there’s also some evidence that the rs12676 polymorphism in the choline dehydrogenase (CHDH) gene makes people more susceptible to choline deficiency — meaning they need a higher dietary intake to stay healthy.eggs-and-pregnancy

So, what does this mean for people who drop high-choline animal foods from their diet?

If someone has normal choline requirements and a fortunate assortment of genes, it’s possible to stay choline-replete on a vegan diet (and certainly as a vegetarian who eats eggs).

But for new or soon-to-be mothers, men or postmenopausal women with lower estrogen levels, as well as people with one of the many gene mutations that inflate choline requirements, plants alone might not supply enough of this critical nutrient. In those cases, going vegan could be the harbinger of muscle damage, cognitive problems, heart disease and increased buildup of fat in the liver.

Bottom Line: Variations in PEMT activity and individual choline requirements can determine whether someone can (or can’t) get enough choline on a vegan diet.

Take Home Message

So, what can we conclude from all this? When the right genetic (and microbial) elements are in place, vegan diets — supplemented with the requisite vitamin B12 —have a greater chance of meeting a person’s nutritional needs. But when issues with vitamin A conversion, gut microbiome makeup, amylase levels or choline requirements enter the picture, the odds of thriving as a vegan start to plummet.

This isn’t to say there aren’t vegans who really did “do it wrong” (case in point, a diet of potato chips and Pepsi qualifies as vegan), who used their diet to mask an eating disorder or who faced other circumstances that doomed their success from the start.

But science is increasingly supporting the idea that individual variation drives the human response to different diets. Some people are simply better equipped to glean what they need from plant foods — or produce what they need with the fabulous mechanics of the human body.


alodin <![CDATA[Glyphosate Harvest: Monsanto’s Toxic RoundUp Sprayed on Crops RIGHT BEFORE Harvest]]> 2016-10-23T16:03:09Z 2016-10-23T16:10:18Z Glyphosate, the main ingredient in Monsanto’s Roundup herbicide, is recognized as the world’s most widely used weed killer. What is not so well known is that farmers also use glyphosate on crops such as wheat, oats, edible beans and other crops right before harvest, raising concerns that the herbicide could get into food products.

Escalating Use of Probable Carcinogen

Glyphosate has come under increased scrutiny in the past year. Last year the World Health Organization’s cancer group, the International Agency for Research on Cancer, classified it as a probable carcinogen. The state of California has also moved to classify the herbicide as a probable carcinogen. A growing body of research is documenting health concerns of glyphosate as an endocrine disruptor and that it kills beneficial gut bacteria, damages the DNA in human embryonic, placental and umbilical cord cells and is linked to birth defects and reproductive problems in laboratory animals.

It’s pervasiveness is been becoming clear as it has been found in air, water and people. Glyphosate was detected in urine samples, and U.S. women had maximum glyphosate levels that were more than eight times higher than levels found in urine of Europeans. The chemical has also been suspected to be responsible for the bee colony collapse epidemic. The FDA has finally been forced to start publicizing research on the effects of glyphosate on bees due to pressure from independent researcher’s discoveries of glyphosate in all honey.

A recently published paper describes the escalating use of glyphosate: 18.9 billion pounds have been used globally since its introduction in 1974, making it the most widely and heavily applied weed-killer in the history of chemical agriculture. Significantly, 74 percent of all glyphosate sprayed on crops since the mid-1970s was applied in just the last 10 years, as cultivation of GMO corn and soybeans expanded in the U.S. and globally.

Glyphosate Used to Speed Up Wheat Harvest

Charles Benbrook, Ph.D., who published the paper on the mounting use of glyphosate, says the practice of spraying glyphosate on wheat prior to harvest, known as desiccating, began in Scotland in the 1980s.

“Farmers there often had trouble getting wheat and barley to dry evenly so they can start harvesting. So they came up with the idea to kill the crop (with glyphosate) one to two weeks before harvest to accelerate the drying down of the grain,” he said.

The pre-harvest use of glyphosate allows farmers to harvest crops as much as two weeks earlier than they normally would, an advantage in northern, colder regions.

The practice spread to wheat-growing areas of North America such as the upper Midwestern U.S. and Canadian provinces such as Saskatchewan and Manitoba.

“Desiccation is done primarily in years where conditions are wet and the crop is slow to dry down,” Joel Ransom, an agronomist at North Dakota State University, said.

Ransom says desiccating wheat with glyphosate has been a useful tool for farmers.

“It does help hasten dry down and controls grain weeds and other material that slows down the threshing practice,” he said. “It has an important role in areas where it’s wet.”

Ransom says the practice has increased in North Dakota, which is the leading wheat-producing state in the U.S., over the past 15 years due to wetter weather.

While more common in Upper Midwestern states where there is more moisture, desiccation is less likely to be done in drier wheat growing areas of Kansas, Oklahoma, Washington and Oregon.

All Conventional Farmers in Saskatchewan Desiccate Wheat

According to a wheat farmer in Saskatchewan, desiccating wheat with glyphosate is commonplace in his region. “I think every non-organic farmer in Saskatchewan uses glyphosate on most of their wheat acres every year,” the farmer speaking on condition of anonymity said.

He has concerns about the practice. “I think farmers need to realize that all of the chemicals we use are ‘bad’ to some extent,” he said. “Monsanto has done such an effective job marketing glyphosate as ‘safe’ and ‘biodegradable’ that farmers here still believe this even though such claims are false.”

The vast majority of farmers in Manitoba, Canada’s third largest wheat producing province, also use glyphosate on wheat, said Gerald Wiebe, a farmer and agricultural consultant. “I would estimate that 90 to 95 percent of wheat acres in Manitoba are sprayed pre-harvest with glyphosate; the exception would be in dry areas of the province where moisture levels at harvest time are not an issue,” he said.

“Don’t Ask, Don’t Tell” Policy

According to Tom Ehrhardt, co-owner of Minnesota-based Albert Lea Seeds, sourcing grains not desiccated with glyphosate prior to harvest is a challenge.

“I have talked with millers of conventionally produced grain and they all agree it’s very difficult to source oats, wheat, flax and triticale, which have not been sprayed with glyphosate prior to harvest,” he said. “It’s a ‘don’t ask, don’t tell policy’ in the industry.”

Ehrhardt also says that crops grown to produce seed are not usually sprayed with glyphosate prior to harvest because this can damage seed germination.

Grain Millers, which has grain processing facilities in the U.S. and Canada, announced last year that it would not buy oats from Canada that had been desiccated with glyphosate. The company’s Canadian procurement manager, Terry Tyson, told Western Producer that glyphosate disrupts the natural maturing process and starch development, resulting in lower quality flakes and flour. He said the decision had nothing to do with health or safety concerns.

“Would Rather Not Eat a Loaf of Bread With Glyphosate In It”

Still, there are obvious concerns about glyphosate getting into food products.

“We are told these (glyphosate residues) are too small to matter but can we believe that?” the Saskatchewan farmer asked. “I think everyone, even farmers that use and love glyphosate, would rather not eat a loaf of bread with glyphosate in it.”

Wiebe shares similar concerns. “Consumers don’t realize when they buy wheat products like flour, cookies and bread they are getting glyphosate residues in those products,” he said. “It’s barbaric to put glyphosate in food a few days before you harvest it.”

Wiebe believes the use of glyphosate on wheat may be connected to the rise in celiac disease. “We’ve seen an explosion of gluten intolerance,” he said. “What’s really going on?”

“Can you imagine the public’s response if they knew that glyphosate is being sprayed on the oats in their Cheerios only weeks before it is manufactured?” Ehrhardt asked.

Residues of glyphosate have been found in wheat flour. Last year, Ransom reported to the U.S. Wheat Quality Council that tests on flour samples from the U.S. and Canada found that all had traces of glyphosate. However, Ransom said these were well below the maximum residue limits for glyphosate in wheat, which are 30 parts per million in the U.S.

Still, Ransom said: “I wouldn’t be surprised if someone repeated the test and found traces also.”

In response to mounting concerns over the escalating use of glyphosate, the U.S. Food and Drug Administration recently said it would begin testing foods for glyphosate residues. But that promise has been dodged by the EPA.

Powerful Effect on Food System

Monsanto recommends spraying for not only wheat and oats. Glyphosate is used to desiccate a wide range of other crops including:

  • Lentilscoverglyphosateharvest
  • Peas
  • Non-GMO soybeans
  • Corn
  • Flax
  • Rye
  • Triticale
  • Buckwheat
  • Millet
  • Canola
  • Sugar beets
  • Sugar Cane
  • Potatoes.
  • Sunflowers may also be treated pre-harvest with glyphosate, according to the National Sunflower Association.

Benbrook says that a large portion of edible beans grown in Washington and Idaho are desiccated with glyphosate.

There are no statistics kept on the number of acres of wheat or other crops that are desiccated with glyphosate, according to Ransom.

While the pre-harvest use of glyphosate may account for a small amount of overall use of the herbicide, Benbrook says this still has a huge impact:

“It may be two percent of agriculture use, but well over 50 percent of dietary exposure.

“I don’t understand why Monsanto and the food industry don’t voluntarily end this practice. They know it contributes to high dietary exposure (of glyphosate).”

Wiebe sees the situation in dire terms.

“The most tragic thing is that industry is encouraging the use of glyphosate on wheat, farmers are using it, consumers are unaware of it and it’s having a powerful effect on the food system,”



alodin <![CDATA[Vital Nutrition for Health and Anti-aging Effects]]> 2016-10-23T16:02:25Z 2016-10-23T16:10:07Z Research in nutritional science has been increasing in its ability to demonstrate just how nutrition works to benefit human health and to slow the rate of aging. One aspect of this focuses on what we can do to improve our telomeres, which slows the ticking of our biological clock.

Telomeres were first discovered in 1973 by Alexey Olovnikov. He found these tiny units of repeating sequences of DNA at the ends of each chromosome. Each time a cell replicates and divides, the telomere becomes a little shorter, like a string of pop beads as beads slowly fall off and are lost. In

1962, Leonard Hayflick presented a theory based on the loss rate of telomeres, which gave humans a maximum potential lifespan of about 120 years, the point at which too many cells have shortened their telomeres to a critical point and where cellular division is no longer taking place.

telomerasetelomeres_tnA half-century later, scientists are learning ways to slow the shortening our telomeres, and with the discovery of the enzyme telomerase, even potentially repairing these vital ends to our chromosomes. We now know that there are various stresses that increase the rate at which our telomeres shorten, including a larger waistline, diabetes and inflammation.

Telomeres have two basic needs; a high quality multiple vitamin (that contains a mentholated B-12), and an adequate amount of sulfur-rich proteins, such as those found in whey protein, eggs, cottage cheese, chicken, duck, legumes, nuts and seeds.


Healthy telomeres also need methylation, which is the process of donating a methyl group (a carbon with three hydrogens) to the genetic material of the telomere, enabling it to function properly. The primary methyl donor for this purpose has now been named SAMe, which is created from nutrients like MSM and choline. The three vitamins needed for this creation are B-6, methyl B-12, and folic acid, incidentally the same three that reduce homocysteine in the body. (Keep reading for more on homocysteine.)

methyl_pathway_tnYour brain requires a good supply of methyl donors to maintain a good mood. Stress and depression tend to indicate a lack of methyl donors, meaning telomeres are undernourished and prone to accelerated aging. This is a basic reason why stress ages people physically and mentally.

This simple fact can help you determine your personal minimum daily requirement for methyl donors. By adding a methylated B vitamin or doubling up on your regular daily multi-vitamin along with good protein intake and possibly other co-factors like MSM, you will experience a boost in energy and mood. You can deduce that if you have enough methyl donors for healthy brain function, you will likely have adequately nourished telomeres.

health care

Folic Acid

A recent study found that men with the highest levels of folic acid in their blood had longer telomeres than those with lower levels. Another study of 586 women who took a multi-vitamin regularly had 5 percent longer telomeres compared to a control group of non-vitamin-takers. An implication of these findings is that high homocysteine has a major impact on the shortening of telomeres and this is what controls hardening of the arteries. Folic acid, the most important single nutrient for lowering high homocysteine, prevents telomere shortening and improves the quality of the remaining telomeres.

Several other nutrients have also shown impressive results in this fight against shortening and damaged telomeres. A special form or co-factor for Vitamin E, called tocotrienols, has been shown in fibroblast cells to actually restore the length of telomeres, while also reducing DNA damage. The vitamin that works closely with tocotrienols is Vitamin C, which works to boost the activity of the telomerase enzyme, which is able to lengthen telomeres.

omega-3-food-sources-providing-epa-and-dha_tnOmega-3: DHA and EPA

Under conditions of inflammatory stress, cells increase their rate of replication, which actually increases telomere loss due to increased cellular turnover. Clearly, we need to do everything we can to reduce inflammation; including managing low-grade chronic infections in our sinuses, gums and the GI tract. The most basic supplements to address the inflammatory aspect of telomere damage are Vitamin D and one of the Omega-3 fatty acids, DHA, the brain protector.

With a lack of Vitamin D, it is easy to suffer from systematic inflammation, as in the case of fibro-myalgia and any other case of chronic pain. With this chronic pain comes a host of free radicals, ready to damage our precious telomeres.

Our ability to tolerate stress and fight infection is based in no small part on our Vitamin D status. One study using 2000 IU of Vitamin D per day in overweight adults helped to heal their telomere length despite their metabolic stress! Another study using twins showed conclusively that the twin with the highest level of Vitamin D had the longest telomeres, and the lowest Vitamin D levels were linked with the shortest telomeres.

The Most Powerful Supplement Proven to Benefit Telomerase and Telomere Length

blog_telomere_tnThere is a potent addition, you can use, that has been scientifically studied for decades, and proven to increase Telomere Length.

Telomeres are the key to cellular longevity. All the above information will help with the health of your telomeres, but Genetics can limit your results.

One of the most tested and science-proved supplement for increasing, not just longer life (and Telomere Length), but a dramatically healthier life, is the use of the supplement, Epitalon. We have seen this in many articles, such as here. This is a great time to take advantage of advanced medical research that can actually be utilized, today – not some distant future. Epitalon is Available Now, through OceansLab!


rene <![CDATA[This Age Old Forgotten Herb Is Possibly Much Healthier Than White Garlic]]> 2016-10-23T08:11:32Z 2016-10-23T09:00:59Z

Not many people know about this super healthy plant, but – you’ll be amazed when we tell you that many experts around the world think that this plant is healthier than garlic.

Ramson is an onion-like perennial plant that is native to Western and Central Europe. It spreads effortlessly across woodland floors, with both its edible leaf and flower imparting a garlic scent and flavor. The dainty white star-like flower is in bloom during May and June. This herb is called ramsons or poison killer, wild or bear garlic.

Ramson is a genuine health food. An abundance of several types of antioxidants help protect your cells from free radical damage. A triple threat to a dreaded trio of common ailments, ramson is known to lower blood pressure as well as bad cholesterol and blood sugar levels. Kind to our lungs, ramson has been used to treat asthma, bronchitis and emphysema.  The unpleasant effects of diarrhea, colic, indigestion and stomach gas also diminish in the presence of ramson. Applying a brake to arteriosclerotic deterioration, ramson reduces your risk of a heart attack. A bane to parasites, ramson is a specific for ridding the body of threadworms. Ramson juice is used in weight loss programs. As we said, this super healthy herb is loaded with minerals, sugar, carotene and vitamin C. Many experts think that this herb is healthier than white garlic.


  • Tincture Against Hypertension

Here’s what you need to do – just mix 250 grams of mashed ramsons with a bit of brandy.

Then add the mixture into a dark glass bottle and add 1 liter of brandy.

Mix the remedy occasionally with a wooden stick and after keeping the remedy for 14 days at room temperature, strain it and store it in the fridge. Take 20 drops of the remedy with cold yogurt or milk every morning and evening.

Take 20 drops of the remedy with cold yogurt or milk every morning and evening.

  • Ramsons Bread

Here’s what you need to do – just mix ground ramsons with 250 grams of white flour. Add 2 tablespoons of salt and oil and a bit of flour. Add a teaspoon of sugar and baking powder and knead the dough. Bake

Add 2 tablespoons of salt and oil and a bit of flour. Add a teaspoon of sugar and baking powder and knead the dough. Bake

Add a teaspoon of sugar and baking powder and knead the dough. Bake on 220 degrees for half an hour.

That’s eat! Enjoy your homemade ramsons bread.



rene <![CDATA[Solar Magnetic Activity Is Setting Earth Up For Another Ice Age In Around 15 Years]]> 2016-10-23T08:13:07Z 2016-10-23T09:00:44Z

THE Earth is heading towards another ice age as solar magnetic activity is set to drop by up to 60 per cent in the next 15 years.

Experts say that solar activity as low as it currently is has not been seen since the mini-ice age that took place between 1645 and 1715 – a period known as the Maunder Minimum where the entire Thames froze over.A new model has allowed experts to predict solar activity with more accuracy than ever before and it suggests that magnetic activity will fall by 60 per cent between 2030 and 2040.The model looks at the Sun’s ’11-year heartbeat’ – the period it takes for magnetic activity to fluctuate. This cycle was first discovered some 173 years ago.However, a mathematician has established a more up-to-date model that can forecast what the solar cycles will look like based upon dynamo effects in two layers of the Sun.

Dynamo effects are a geophysical theory that dictate how the movement of the Earth’s outer core conducts materials like liquid iron across the magnetic field to create an electric current – this also influences fluid motion beneath Earth’s surface to create two magnetic fields along the axis of the Earth’s rotation.

Valentina Zharkova from Northumbria University applied this theory to the Sun, and was able to predict the affects of solar cycles with 97 per cent accuracy.

Ms Zharkova said at the National Astronomy Meeting: “We found magnetic wave components appearing in pairs, originating in two different layers in the Sun’s interior.


Scence like this could be common in London

“They both have a frequency of approximately 11 years, although this frequency is slightly different, and they are offset in time.“Combining both waves together and comparing to real data for the current solar cycle, we found that our predictions showed an accuracy of 97 per cent.”Ms Zharkova says the next cycle is set to peak in 2022, and the cycle after, known as Cycle 26, will herald a new ice age.

Worldwide temperatures will drop

She continued: “In Cycle 26, the two waves exactly mirror each other – peaking at the same time but in opposite hemispheres of the Sun.“Their interaction will be disruptive, or they will nearly cancel each other. We predict that this will lead to the properties of a ‘Maunder minimum’.”
During the Maunder minimum, temperatures dropped globally by 1.3 degrees celsius.

Although it seems insignificant, it led to shorter seasons and ultimately food shortages.

The Maunder Minimum is also known as the “prolonged sunspot minimum” and is the name used for the period starting in about 1645 and continuing to about 1715

During this 70 year period sunspots became exceedingly rare.

The phenomenon was only properly researched in 1976 when  John Eddy published a scientific paper.

Astronomers before Eddy had also named the period after the husband and wife solar astronomers Annie Maunder E. Walter Maunder  who studied how sunspot latitudes changed with time.

Climate models have shown that low solar activity interferes with the Jet Stream – the current of air and warm water which keeps Britain’s temperatures higher than they would otherwise be.


rene <![CDATA[Monsanto Tribunal A Dignified Success For Many Victims]]> 2016-10-23T08:13:56Z 2016-10-23T09:00:41Z

You’ve empowered many victims that shall build on this Tribunal’s work in their local struggles.” – Olivier De Schutter, chair of the Monsanto Tribunal legal team and former UN special rapporteur on the right to food, October 17, 2016

One by one, they stepped up to the podium. Reading from documents they’d spent months, in some cases years, researching and preparing, they stood before a panel of judges to tell their stories.

Farmers who had taken a stand against, and in some cases lost to, Monsanto in court, after their fields were contaminated by GMO seeds. Mothers whose children were born with birth defects caused by Monsanto’s poisons. Journalists and scientists whose work was viciously attacked and discredited by Monsanto.

They were prepared. Dignified. Determined.

Across town, hundreds of activists, young and old, listened to speakers, participated in workshops, viewed films and broke bread at the People’s Assembly. And they planned for a better future.

It will be awhile before the International Monsanto Tribunal judges issue their advisory opinions on the six frames of reference. We will bring you that news when it happens.

As soon as they can, the Tribunal organizers will post written and video testimony from the witnesses, and video of the People’s Assembly workshops on the official Monsanto Tribunal website.

For now, we can tell you that by any measure, the Monsanto Tribunal was a success. And as Vandana Shiva said in her closing speech at the People’s Assembly—a sentiment echoed by many over the three days of planning and discussion—“This does not end here.”