Highlighting the dangers of the chemicals in drinking water, scientists concluded:

A review of the experimental literature revealed that skin penetration rates for solvents are remarkably high and that the stratum corneum is a less effective barrier to penetration than traditionally assumed. … We found that skin absorption contributed from 29-91 percent of the total dose, averaging 64 percent. … In weak aqueous solutions, the flux of the solute is directly proportional to concentration. … We conclude that skin absorption of contaminants in drinking water has been underestimated and that ingestion may not constitute the sole or even primary route of exposure. (1)

The key takeaway from this is that “You are what you eat and put on your body.” And not only are you what you put on your body, but you are also affected by what comes into contact with your body, which includes inhaling and smelling chemicals.

So why is this important?

Because chances are that you are unknowingly being poisoned with products that you come in contact with every day — from lotion to moisturize your body to the household cleaners used to sanitize your home.

These same cleaning supplies contain harmful toxins and have been linked to everything from neurocognitive diseases to cancer to learning disorders and allergies.

Unable to escape the chemicals

Essentially, most of what we see at stores today is harmful to us and, unless you’re buying all natural cleaning products or making your own, there’s no way to escape the toxins that are emitted when we use conventional cleaners.

Here are a few reasons why:

• Short of wearing a hazmat suit to clean in, microdroplets and vapors from the cleaning supplies you use will inevitably come into contact with your skin and respiratory system.
• This means it is virtually impossible to refrain from inhaling the fumes when you clean the house. (Remember: if you can smell it, it has already reached your nasal mucosa and automatically is transferred to the brain and lungs!)
• Also, those rubber gloves that you use are basically useless because they are not airtight and only partially protect up to the elbow.
• The water in your washing machine can’t possibly dissipate all of the chemicals in your laundry detergent and the toxins in your soap will come into contact with your bare skin. Same thing with the chemicals in your dryer sheets.
• The chemicals in the cleaners that we use to clean the floor remain and leave behind a toxic residue. Although you’re trying to protect Junior from the dirt and bugs in the house, when he crawls on the floor he’s getting infected with harmful chemicals.
• Same thing with the toys that he puts in his mouth if you’re using conventional methods to “disinfect” them.

See where we’re going with this?

EWG Guide to healthy cleaning

You may be asking, “So how do I avoid these toxic chemicals?”

Well, first off, it’s going to take some work and some research.

Secondly, you need to be a voracious label reader and commit to staying clear of chemicals as much as possible.

By far, the most accurate, useful resource on the Internet to help ensure that you’re minimizing the risk of toxic cleaners is the Environmental Working Group’s Guide to Healthy Cleaning.

This non-profit public health research and advocacy organization based in Washington, DC has systematically evaluated more than 2,000 cleaning products and have ranked them in an easy-to-understand guide to help people know what’s safe. Check it out for yourself, it’s super easy!

For instance, when you search for “Clorox bathroom cleaner,” you’ll see that Clorox Disinfecting Bathroom Cleaner earned an “F” grade because the ingredients in this product have been linked to: (2)

• Asthma/respiratory disorders (“moderate concern”)
• Skin allergies and irritation (“some concern”)
• Developmental and reproductive toxicity (“high concern”)
• Cancer (“some concern”)
• Environmental population and toxicity (“moderate concern”)

Below the report card is a detailed description grading each ingredient: (2)

• Silicon Compounds – Graded “F” because of developmental, endocrine, reproductive effects as well as biodegradation and chronic aquatic toxicity.
• Alkyl Dimethyl Benzyl, Ammonium Chlorides C12-16) – Graded “F” because of general systemic, organ and respiratory effects.
• Alkyl Dimethyl, Ethylbenzyl Ammonium Chloride (C12-14) – Graded “D” because of various respiratory effects.
• Alkyl Dimethyl, Ethylbenzyl Ammonium Chlorides (C12-C18) – Graded “D” because of various respiratory effects.
• Butoxydiglycol – Graded “D” of various respiratory effects, carcinogenesis (can cause cancer), developmental, endocrine, reproductive effects as well as damage done to DNA, nervous system, digestive system, skin, and vision.
• Fragrance – Graded “D” because of skin irritation, allergies, acute aquatic toxicity, nervous system and respiratory effects.
• Glycine, N,N'-1,2-Ethanediylbis(N-(Carboxymethyl)-, Tetrapotassium Salt – Graded “C” because of biodegradation.
• Amine Oxides – Graded “C” because of various respiratory, general systemic and organ effects.

You can pretty much search any product available on the market today and see if you are exposing yourself to toxic chemicals.

Pesticides in our cleaning products?

Another problem with most cleaners on the market is that more than 75 percent of the “antibacterial” products that line our shelves contain an ingredient called triclosan; a registered pesticide since 1969.

Fortunately, triclosan awareness is reaching fever-pitch and even Minnesota Governor Mark Dayton just recently signed a bill that will literally ban the chemical in most retail consumer hygiene products because it has been linked to hormone dysregulation and a slew of other health and environmental concerns. (3)

Most experts are confident that Minnesota is just the first state to ban triclosan and other harmful chemicals from our shelves.

Now, more than ever, it is crucial that we voice our concern and let Congress know that we do not want to be exposed to toxins any longer.

DIY natural cleaning solutions

In the meantime, we hope you find solace in the fact that YES, you can minimize toxins and harmful chemicals from cleaners relatively easily. Just type “natural cleaners” on Google and you’ll literally get 49 million hits.

Needless to say, there is an abundance of alternatives to the conventional products we see at most stores. Here are our Top 5 favorites:

• Katy the Wellness Mama’s 19 natural cleaning tips.
• Axe’s 4 Natural Home Deodorizers with a list of several DIY recipes from his fans.
• Mercola’s Easy-Breezy DIY Cleaning Recipes and 9 Ways Coconut Oil Can Help You Spruce Up Your Home.
• Jenny from Nourished Kitchen’s Four Thieves Vinegar that serves as a wonder all-purpose cleaner.
• Jill from The Prairie Homestead’s My {Simple, Natural, Frugal} Cleaning Cabinet.

The post How to avoid toxins in house cleaners appeared first on Cancer Tutor.

The situation has become so serious that most people today are absolutely clueless about what to eat, what not to eat and how to tell the difference between the two.

Our grocery store shelves are now filled with “health foods” and “natural food” that are anything but beneficial for us to consume.

How we got duped

A study in the British Journal of Nutrition suggests that the main reason why we have been misled into believing that unhealthy foods are good for us is a result of how these products are advertised on television. (1)

And this is particularly relevant for children.

The secret to this marketing deception is neglecting to portray foods in their proper context and portion size. In the words of Newcastle University researchers:

One method of ‘reflecting moderation in consumption and portion size’ and reinforcing the importance of a balanced diet in food advertisements is to position advertised foods in a wider food context. However, to date, no evidence describing the food context in which foods are advertised has been published. Manufacturers’ claims that their marketing positions their products in a ‘healthy’ context cannot, therefore, be confirmed or refuted. (1)

The end result of this mass deception is the creation of an entire culture, where each generation since the Baby Boomers have been basically eating out of a box and flock to anything labeled “all natural” without a second thought.

5 health foods that are not good for you

With false, misleading advertising at the helm, Americans have been convinced that countless food items are actually good for them, and these 5 offenders are the worst:

1. Soy

If we were to take a survey and ask the average American citizen what the No. 1 health food item on the market is, tofu and soy products would most definitely be in the top 10.

You’ll find So Delicious soymilk and ice cream everywhere as “dairy alternatives,” because pasteurized dairy has been linked to a slew of health concerns. This, folks, has been THE deception of the health food industry.

Why is soy bad for you?

Well, first of all, not all soy products are bad; just unfermented soy. For thousands of years, the Far East has fermented soy and has enjoyed the health benefits of Natto, miso and tempeh. However, eating edamame and drinking soy milk by the gallon is quite another story altogether.

Veritably 100 percent of all soy grown in the U.S. is “Roundup ready,” which means that it has been genetically modified to repel bugs. This Franken-solution to a natural bug problem is arguably the reason why celiac disease, gluten intolerance, GI problems and learning disabilities have been the rise the past two decades. (2)

In turn, most health experts agree that long-term use of soy products are unsafe because they have been linked to the following: (3)

• Asthma
• Breast cancer
• Cancer
• Cystic fibrosis
• Hay fever
• Kidney disease
• Thyroid disease
• And many, many more…

1. Conventional fish and meat

Like soy, not all fish and meat is bad for you. Just the farm-raised varieties. Even salmon, widely regarded as the healthy protein and Omega-3 choice is harmful if farmed.

Why?

Because of the genetically modified feed, these animals are given in the farms. According to the non-profit organization Environmental Working Group (EWG):

“Seven of ten farmed salmon purchased at grocery stores in Washington DC, San Francisco, and Portland, Oregon were contaminated with polychlorinated biphenyls (PCBs) at levels that raise health concerns, according to independent laboratory tests commissioned by Environmental Working Group.” (4)

Essentially, farmed-fish:

• Contains the highest PCB concentrations of all protein source in the U.S., literally containing up to 40 times more PCBs than other foods.
• Is 16 times more likely to contain PCBs than wild-caught fish.

In addition to PCBs, farm-raised fish have been shown to contain these known neurotoxins and carcinogens:

• Dioxins – Waste treatment plants byproducts.
• Toxaphene – A pesticide banned since 1982.
• Dieldrin – Another banned pesticide.

And we see a similar picture with farmed beef, pork, and poultry.

1. Vegetable oils

Vegetable oils like canola have been heavily marketed as the “heart healthy” solution to the rise in cardiovascular disease, however, because most are usually genetically modified and partially hydrogenated they have been known to cause: (5, 6)

• Birth defects
• Bone, skin, immune, digestive and vision problems
• Cancer
• Diabetes
• Learning disabilities
• Liver disease
• Low birth weight
• Obesity
• Sexual dysfunction & sterility
• Stunted growth

It’s interesting because they have actually been linked to atherosclerosis and increased cholesterol levels, which are two of the main contributors to heart disease; the very thing they are supposed to prevent.

1. Artificial sweeteners

Recommended by many doctors and dieticians, artificial sweeteners are praised for being low on the glycemic index and supposedly diabetic-safe. (7)

This is very curious because according to recent data, artificial sweeteners have been linked to actually causing diabetes. (8)

In addition to creating a disturbance in gut flora that contributes to increased risk of developing diabetes, these sweeteners can also cause: (9)

• Allergies
• Cancer (bladder, brain, breast, leukemia)
• Headaches and migraines
• Hypertension and heart disease
• Seizures
• Weight gain/obesity

1. Fruit juice

Saving the best (or most shocking) for last, most people are floored to learn that fruit juice is bad for them. There are many reasons why:

• Most store-bought versions are pasteurized, which renders them useless because they are void of nutrition. Heating juice kills the chemical makeup of the fruit and unless it is truly “raw,” juice is nothing more than flavored fructose.
• When you drink fruit juice frequently, it contributes to diabetes and other inflammatory conditions because it causes a major spike in blood glucose.
• Known as “hyperglycemia,” our bodies aren’t designed to consume this amount of fructose in one sitting and it puts undue stress on the entire body. (10)
• Also contributing to unwanted weight gain and obesity, excessive sugar consumption causes the body to store extra fat.

Think of it this way: Fresh, raw, whole fruit contains a considerable amount of soluble and insoluble fiber, which aids in digestion.

Helping us feel “full,” this fiber feeds the healthy bacteria in our gut. If you skip eating the fruit and drink the juice only, you are robbing your body of the fiber, which is why excessive juice drinkers oftentimes experience diarrhea and other GI issues.

Parting advice

You can’t believe everything you read on labels and especially on the Internet. The blessing of free speech has been adulterated with false, greedy advertisements and many “health” blogs are nothing more than a way to promote a product for sales.

It’s critical to be a life-long student and stay tuned to trusted sources that you resonate with.

The post The 5 Worst ‘Health’ Foods in Your Diet appeared first on Cancer Tutor.

Why?

Because the manufacturing processes used to prepare these farm-raised foods for the grocery shelves are absolutely deadly! And it all starts with how they are fed.

Let’s illustrate this point with seafood.

Farm-raised fish

In 2008, Wake Forest University researchers wrote an article that made it crystal clear why farm-raised fish is definitely not a “health food.” In fact, according to their research, they are actually quite harmful to you.

Tilapia and catfish, two of the most popular on the market today were found to contain the richest amount of Omega-6’s and least amount of Omega-3’s compared to other fish. (1)

This is important because, according to a study published in Biomedicine and Pharmacotherapy, our Omega-3 to Omega-6 fatty acid ratio should be 1:1, According to this research:

“Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established.” (2)

This Omega-3 to Omega-6 mismatch has led to a dramatic increase in the most troubling health concerns seen today including: (2)

• Autoimmune disease
• Cancer
• Cardiovascular diseases
• Inflammatory diseases

In the words of Wake Forest University researchers, this can be explained by the “marked changes in the fishing industry during the past decade have produced widely eaten fish that have fatty acid characteristics that are generally accepted to be inflammatory by the healthcare community.” (1)

Yet, don't think that the only danger is with tilapia. All farm-raised fish is bad for you. Even our beloved Omega-3 rich salmon.

We eat what they ate

The reason farmed fish (and all farmed meat) is bad for you is primarily that of the feed that is given to the animals.

For example, in most Fish Meal Labels you’ll find:

• Cornmeal
• Feather meal
• Fish meal
• Fish oil
• Gluten meal
• Poultry meal
• Poultry fat
• Rapeseed oil
• Soybean meal
• Whole wheat

In addition to being filled with genetically modified organisms (GMOs), this mix of death foods leads to intentionally fattened farm-raised fish containing 50 percent more fat than wild varieties and a concentration of Omega-6 fatty acids that is literally off the charts.

If this weren’t bad enough, farm-raised fish are fed contaminated food that is full of polychlorinated biphenyl (PCBs). According to an expert panel at the National Academy of Sciences, these PCBs can accumulate in fish tissues, which are then transferred to humans. (3)

Other contaminants of farm-raised fish

In addition, to PCB’s and GMO’s, farm-raised fish have been shown to contain:

• Cancer-causing dioxins
• Banned pesticides toxaphene & dieldrin

In the words of the Environmental Working Group:

“After testing fishmeal and fish oil, a team of U.K. scientists noted that, ‘While diets based on marine fish oils are currently favored by the aquaculture industry, it is likely that these oils are contributing greatly to the contamination of farmed salmon by [persistent organic pollutants].’” (4)

It goes without saying that the risks of eating farmed fish overshadow any benefit that you may gain from eating them and we see the same danger in eating farm raised beef, pork, and poultry.

Is all meat bad?

Of course not, just the varieties with harmful chemicals in them.

Red meat and poultry, for example, are filled with several vitamins and minerals that promote well-rounded health benefits: (5, 6)

• B vitamins (especially Vitamin B12)
• Vitamin D
• Iron
• Selenium
• Zinc

To help ensure that you’re getting the best product, however, keep a look out for the USDA “organic” label, which helps to ensure that the meat is free of antibiotics, growth hormones, used 100 percent organic feed, and provided animals with access to the outdoors. (7)

 What about pasture-raised eggs?

The same concept as meat and fish, if the chickens producing the eggs have been given nutritious feed, have enjoyed the freedom to range freely free around the farm, and have lived a healthy life then you’ll benefit from eating their eggs.

If they’re cooped up in tiny cages, literally going stir-crazy with thousands of other chickens, you’ll end up eating all the poison feed that they are fed and also will be affected by the extreme stress that they experience. (8)

This is why most ancient slaughtering practices were performed in a very humane manner.

Do I need to be a vegetarian to stay healthy?

There are several answers to this question.

First, there are conflicting data supporting the consumption or abstinence of meat eating. The most logical advise would be to take a common sense approach, avoid all toxins as much as possible and do what’s right for YOUR body.

Everyone is different and, evolutionary speaking, humans have eaten meat for a millennium. However, most couldn't afford to eat meat regularly so they generally ate fruits, veggies and sprouted whole grains.

Second, for many vegetarians and vegans, their eating habits are a way of life. Whether for health reasons or because they see animals as sacred, millions of people all across the globe have chosen to abstain from animal products to a varying degree.

Third, the terms “vegetarian” and “vegan” mean so many different things to so many different people.

Although we’ll never really know the reason behind everyone’s decision, we can get an insight into their diet restrictions by seeing how they identify themselves.

Oftentimes, people on the road to vegetarianism and veganism take this pathway:

1. Flexitarians/Semi-vegetarians – Usually chosen first, flexitarians are those who “mostly” eat a vegetarian diet, but will sometimes dabble in meat. Generally chosen for health reasons, people under this category are trying to take a balanced approach to nutrition and try to limit their animal product intake to focus on fruits, veggies, and whole grains.
2. Pescatarians – Once people have limited meat, people on the road to vegetarianism and veganism tend to take it one step further, refraining from eating meat in the literal sense of beef or chicken, but still eat fish. Oftentimes, those who choose this option do so for health reasons and believe that fish is the healthier option for red meat or poultry.
3. Lacto/Ovo-vegetarians – The next step is when someone identifies themselves as vegetarians who refrain from all animal products, but dairy and eggs. Essentially, they only eat foods that don’t require anything to be slaughtered. This is the first BIG step toward choosing vegetarianism as a way of life, not just for health reasons. Lacto-vegetarians do not eat eggs but eat dairy. Ovo-vegetarians do not eat dairy but will consume eggs.
4. Vegans – One of the strictest varieties of vegetarians, vegans will not consume anything animal-derived. This, of course, includes all meat, dairy, and eggs. The term is used loosely, however, and some purists will refrain from even using wool and honey because of the potential threat that a living being could be harmed in the harvesting or manufacturing process.
5. Raw vegans – An even more strict variety of veganism where followers will not eat anything heated above 115 degrees Fahrenheit.

The post The dangers of farm-raised food appeared first on Cancer Tutor.

As we bathe ourselves in coconut and fish oils and take every supplement under the sun, most people are coming to the realization that a “cure-all” doesn't really exist.

However (and this is a huge however), if a “panacea” does exist, it would be completely omitting sugar from our diets.

Sugar and immunity

But everything in moderation, right?

Nope. Nothing could be further from the truth.

Most people don’t realize this, but ever since the early 1970s, it has been proven that sugar literally shuts down white blood cell effectiveness immediately after it is consumed and puts the body in harm’s way for up to 5 hours. (1)

According to nutrition expert K.C. Craichy, just 100 grams of sugar inhibits our white blood cell’s ability to kill the pathogens in our body by up to 90 percent. And this happens within 15 minutes of consumption. (2)

To put this in more familiar terms, American Anti-Cancer Institute Founder Bob Wright confirms that data from a 1973 study published in the American Journal of Clinical Nutrition still holds true today: “One can of [soda] has enough sugar to shut down 50 percent of our immune system for a minimum of 4 hours,” Wrights say. (2)

Additionally, according to the American Anti-Cancer Institute:

When we consume sugar, we are simultaneously shutting off our defenses while pouring gasoline on the fire that is Cancer. When we take into account that “50 to 70 percent of our total immune system cells cannot see cancer … even on our best day,” the notion of adding it to our diet seems even more blasphemous (A.J. Lanigan, Quest for the Cures). (2)

More risks with sugar than previously expected

First off, sugar is arguably the most dangerous substance on the planet and should be avoided like the plague. Nancy Appleton, Ph.D. even claims that there are literally 141 ways sugar ruins your health. (3)

In addition to containing absolutely no nutritional value, sugar has been reported to: (4, 5, 6)

• Cause dental cavities.
• Cause skin conditions like acne and eczema.
• Contribute to hormone imbalance and adrenal fatigue.
• Deplete your body of natural energy and prevent mineral absorption in your bones.
• Encourage stomach ulcer formation.
• Feed candida.
• Greatly inhibit metabolism.
• Lead to osteoporosis and arthritis.
• Cause gallstones.
• Spike blood sugar levels.
• Suppress the immune system.

Second, the real danger of sugar is its proliferation. It’s literally everywhere.

In the words of the American Nutrition Association:

“According to the American Heart Association (AHA), the average adult in the United States takes in 22 teaspoons of added sugar a day, or a whopping 150 pounds a year, while teens pile in 34 teaspoons a day. That’s more than twice the amount of sugar we should be eating.” (7)

The sugar habit

Consuming sugar and simple carbohydrates can lead to an addictive dopamine cycle, which makes it extremely challenging to cut them out of your diet.

Research has actually shown that there is a neurochemical similarity between intermittent binging on sucrose and drugs of abuse: “both can repeatedly increase extracellular [dopamine levels] in the nucleus accumbens.” (8) In fact, sugar is more addictive than cocaine. (9) Eight times more addictive, to be precise, according to Mark Hyman, MD. (10)

This is why it's important to consume as many natural, whole foods as possible because they will trigger a gradual, moderate amount of feel-good hormones. Sugary treats will cause a spike in these feel-good hormones which then causes people to crash soon afterward.

Like narcotics, this dramatic fall back to Earth after riding high on the sugar clouds will create an intense craving in your body for another “hit.” Ever wonder why it's so challenging to eat just one cookie or have one slurp of a cola?

3 Natural sweeteners safe to enjoy

Thankfully, natural sweeteners abound and kicking the habit can be a cinch if you use these three instead of sugar.

1. Stevia – By far the healthiest and sweetest natural sweetener, stevia is an herb that has been shown to help reverse diabetes and obesity. Stevia is the best natural sweetener for two reasons:
   1. It is a natural plant that has powerful healing properties.
   2. It has no calories and virtually 0 glycemic index, and when it is used instead of sugar (and even other natural sweeteners), blood glucose levels are not affected

Of the 350 scientific articles referencing stevia, we are starting to see that stevia can help with more than diabetes and obesity. The Nutrition and Cancer Journal, for example, recently published a groundbreaking study showing how stevia can actually help prevent and kill breast cancer. (11) Time will tell how truly effective this wonderfully sweet herb can be for our health and wellness.

1. Raw honey – Ranking No. 2, most raw, unfiltered honey is a rich source of: (12)

• Amino acids
• B vitamins (B6, thiamin, niacin, riboflavin, pantothenic acid)
• Calcium
• Copper
• Iron
• Magnesium
• Manganese
• Phosphorus
• Potassium
• Sodium
• Zinc

This cornucopia of nutrition has made honey an extremely effective wound healer. Honey has also been known to help with irritable bowel syndrome, acne, eczema, MRSA, tooth decay and a slew of other disorders.

Taking just one teaspoon of local raw honey has been shown to enhance immune function by building a tolerance to local pollen.

The International Archives of Allergy and Immunology published an article that discovered that pre-seasonal daily use of birch pollen honey decreased allergy symptoms by 60 percent! (13)

1. Maple Syrup – Shown to kill colon cancer cells, maple syrup is a delightful replacement for most baked good recipes. (14) It is rich in calcium, iron, zinc, manganese and in the words of University of Rhode Island researcher Navindra Seeram:

“I continue to say that nature is the best chemist, and that maple syrup is becoming a champion food when it comes to the number and variety of beneficial compounds found in it,” Seeram said. “It’s important to note that in our laboratory research we found that several of these compounds possess anti-oxidant and anti-inflammatory properties, which have been shown to fight cancer, diabetes and bacterial illnesses.” (15)

A note about agave and sugar alcohols

Both agave and sugar alcohols like xylitol have been praised for being “natural” sweeteners and many health care providers are recommending them because they are low on the glycemic index. First of all, they are anything but natural. Secondly, they are quite toxic to the body.

Ever since the 1950s, researchers have known that xylitol: (17)

• Cannot be properly metabolized by humans.
• Causes digestive issues like gas, bloating and diarrhea.
• Gets stored in the liver, which can contribute to long-term liver damage.

Agave is even worse. A great explanation came from a recent Dr. Oz article where the famed medical celebrity retracted his opinion of agave.

“After careful consideration of the available research, today I’m asking you to eliminate agave from your kitchen and your diet. Here’s why:

“We used to think that because agave has a low-glycemic index and doesn’t spike your blood sugar like regular sugar does, it would be a good alternative for diabetics. But it turns out that although agave doesn’t contain a lot of glucose, it contains more fructose than any other common sweetener, including high-fructose corn syrup.” (18)

When it comes to sweeteners, let common sense be your guide. If it sounds too good to be true, it probably is. Stick with stevia, raw honey, and maple syrup – these three have been tested by both time and science to not only satisfy your sweet tooth but are also healing and abundantly life-giving.

The post Top 3 Natural Sweeteners for Health and Cancer Prevention appeared first on Cancer Tutor.

Wrong.

Just because products are advertised as all-natural, 100-percent natural, low fat, no sugar added, or even organic doesn’t mean that they are good for you. In fact, many of these “health foods” have caused Americans’ health and the American health care system to rank at the bottom of virtually every study, including a survey conducted in the past decade. (1, 2, 3)

Until recently, many Americans were quite lazy in determining whether or not the foods they eat are harmful to their bodies, and they have historically relied on scanning food labels instead of diving deep into the nitty-gritty details.

Thankfully, the tides seem to be changing …

2014 Food Labels Survey

The most recent Food Labels Survey conducted by the Consumer Report® National Research Center highlights that an important paradigm shift in how Americans are now reading food labels. (4)

• 66 percent look for the distinction “locally grown.”
• 59 percent look for “natural.”
• 50 percent look for “no artificial growth hormones.”
• 49 percent look for “pesticide-free.”
• 49 percent look for “organic.”
• 48 percent look for “no artificial ingredients.”
• 40 percent look for “non-GMO.”
• 39 percent look for “no antibiotics.”
• 36 percent look for “certified humane.”
• 31 percent look for “fair trade.”

We can thank public service campaigns to increasing this heightened awareness as these prevalence data were not even on the Consumer Report® radar 20 years ago.

It is important to note that although a majority of Americans desire to purchase “all natural” and “organic” products, they are still unsure about what these distinctions really mean. Case in point, according to the survey:

“The majority of consumers think that the natural or organic label on meat and poultry currently means that no artificial ingredients, growth hormones, genetically modified ingredients, or antibiotics were used; an even greater amount of consumers feel that this labeling should indicate this.” (4)

On the one hand, it is encouraging that more Americans are questioning what they put on their plates. On the other, it is quite alarming that the majority believes that “natural” and “organic” are nearly synonymous. The fact is, nothing could be further from the truth.

‘All natural'

Strictly speaking, the only truly “natural” foods in the marketplace are fresh fruits and vegetables and some choice nuts, grains, and legumes that have not been tampered with by humans.

Once a crop has been harvested and manufactured, it is technically not “natural” anymore because it is no longer a pure product of the Earth. Subsequently, the FDA has not developed a definition for use of the term “natural.”

“However,” in the FDA’s own words, “the agency has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances.” (5)

This raises significant eyebrows because the definition of “synthetic substances” is as nebulous as “all-natural.” Essentially, food manufacturers can now slip in ingredients that most health enthusiasts would scoff at, all under the guise of “natural” and it’s legal.

Case in point, it has been reported that the FDA has shockingly accepted high fructose corn syrup (HFCS) as an “all-natural” ingredient if it can be confirmed that no synthetic fixing agents came in contact with it during manufacturing. (6). Known to contain mercury, HFCS is, in the words of Mark Hyman, MD:

“An industrial food product and far from “natural” or a naturally occurring substance. It is extracted from corn stalks through a process so secret that Archer Daniels Midland and Carghill would not allow the investigative journalist Michael Pollan to observe it in his book The Omnivore’s Dilemma.”(7)

HFCS is just one of many examples of FDA mislabeling practices and raises serious suspicions of the FDA’s accuracy and fidelity in regulating “natural” products.

‘Organic'

On the other hand, the term “organic” is much more rigorously regulated.

In a nutshell, for a food item to be considered organic, it must be produced using methods “that preserve the environment and avoid most synthetic materials, such as pesticides and antibiotics.” (8)

The FDA has helped to further define the varieties of “organic” food: (9)

• Organic crops – The USDA organic seal verifies that irradiation, sewage sludge, synthetic fertilizers, prohibited pesticides, and genetically modified organisms were not used.
• Organic livestock – The USDA organic seal verifies that producers met animal health and welfare standards, did not use antibiotics or growth hormones, used 100 percent organic feed, and provided animals with access to the outdoors.
• “Organic” multi-ingredient foods – The USDA organic seal verifies that the product has 95 percent or more certified organic content. If the label claims that it was made with specified organic ingredients, you can be sure that those specific ingredients are certified organic.
• “Made with Organic” Ingredients – These products contain at least 70 percent organically produced ingredients. The remaining non-organic ingredients are produced without using prohibited practices (genetic engineering, for example) but can include substances that would not otherwise be allowed in 100 percent organic products.

‘Organic' not all it’s cracked up to be

Before you jump on the organic gravy train it’s important to realize that although a product may be USDA certified organic, it is NOT guaranteed to be:

• Local – More than 10 percent of organic food is reportedly imported.
• Chemical or spray-free – Many sources claim that so-called organic produce is actually sprayed with more chemicals than non-organic sources. The loophole is that the spray must be tied to a “naturally-occurring” chemical, which can get into a gray area very quickly.
• Sustainable – Most organic farms are mega-million dollar operations with the same over-harvesting practices as conventional producers.
• Or even healthy – This point is important to understand because candy is still candy and deep fried potato chips are still bad for you, regardless if they’re made from organic ingredients or not.

Also, you have to wonder what the extra 5 percent of ingredients in certified “organic” multi-ingredient food items are actually made of. Your guess is as good as anyone’s, but it’s safe to assume they are not pesticide-free and that they do not pass the USDA certified organic sniff test.

Just another reason to purchase local produce from farmers that you know and trust, or better yet, grow your own food. This is the only way to ensure that your food is free from harmful chemicals.

The post ‘All-Natural’ and ‘Organic’ — not always what you think appeared first on Cancer Tutor.

On the other hand, I’m sure that many of you are like me and are a little skeptical of this crunchy, Yoga Mom, gluten-free, organic craze that we find ourselves in the middle of.

Come on, you’re telling me that I need to purchase organic pineapples when their skin is as thick as a Roman soldier’s armor?!

Personally, I don't buy it and I want to get to the bottom of the “organic” trend. Don’t you?

Difference between organic and non-organic?

In my search for truth on the organic food issue, I quickly observed that there is a debate between organic and non-organic foods that usually centers on these three topics:

1. Chemicals

In the words of the University of Arizona, (1)

“Organic foods are defined as those foods that are grown without the use of synthetic fertilizers, sewage sludge, irradiation, genetic engineering, pesticides, or drugs. Pesticides are chemical or control agents made to kill insects, weeds, and fungal pests that damage crops.”

Non-organic foods, therefore, are either directly manufactured with or are indirectly contaminated by synthetic fertilizers, sewage sludge, irradiation, genetic engineering, pesticides or drugs.

1. Aesthetics

In terms of aesthetics, many claim organic food looks and feels differently than non-organic foods. Specifically, conventional food items almost look too “perfect;” whereas organic produce resembles the fresh fruit and veggies in your backyard garden with non-symmetrical shape, varying color, and even some blemishes. Food Sentry offers one explanation why this is so:

“The short version is that much non-organic, unprocessed or minimally processed produce is treated with a variety of growth-enhancing substances and is also commonly subjected to U.S. Department of Agriculture (USDA) grading and quality standards (voluntarily), while organic produce is not.” (2)

We cannot prove whether or not this is true, but it does give some credence to the Ugly Food Movement, doesn’t it? (3)

1. Nutrition

Quoting a recent paper that examined more than 50 years worth of data about the nutritional content of organic and conventional foods, the Mayo Clinic claims that organic foods are not more nutritious than non-organic varieties. (4) Yet, this perspective isn’t supported by everyone.

This past July, the British Journal of Nutrition published a paper that evaluated 343 studies on the topic and emphatically concluded that organic foods are truly the healthier option because they contain up to 69 percent more antioxidants than non-organic foods. (5)

In light of the significance that antioxidants play in the prevention and successful treatment of chronic illnesses – such as heart disease, neurodegenerative disease and cancer – this shouldn’t be taken lightly. The study also uncovered that organic foods have considerably less cadmium (a toxic metal) and, of course, pesticide residue.

The take-home message is this: When considering the tomes of research that have been done pinpointing the specific dangers associated with eating conventional, pesticide-ridden foods, why would anyone purposely choose non-organic food if they had the means to do so?

Danger of non-organic foods

Keeping in mind that we are what we eat, it shouldn’t be shocking to learn that the risks associated with pesticide are dramatic and widespread. According to a recent article in the journal IJRET: International Journal of Research in Engineering and Technology:

“The World Health Organization estimates that there are 3 million cases of pesticide poison in each year and up to 220,000 deaths, primarily in developing countries. The potential health effects of pesticides include asthma, allergies, and hypersensitivity, and pesticide exposure is also linked to cancer, hormone disruption, and problems with reproduction and fetal development. Children are at greater risk from exposure to pesticides because of their small size: relative to their size, children eat, drink, and breathe more than adults. Their bodies and organs are growing rapidly, which also makes them more susceptible; in fact, children may be exposed to pesticides even while in the womb.” (6)

How many of these health conditions can be directly caused by eating non-organic food, no one knows. The problem that we have in determining this type of data is that pesticides are so ubiquitous because of modern landscaping and farming practices that virtually no one is safe from them.

Case in point: A 2000 report from the Greater Boston Physician for Social Responsibility highlights how the use of organophosphates around the home and at school put children especially in harm’s way. (7)

• “Animal tests of pesticides belonging to the commonly-used organophosphate class of chemicals show that small single doses on a critical day of development can cause hyperactivity and permanent changes in neurotransmitter receptor levels in the brain.
• One of the most commonly used organophosphates, chlorpyrifos (Dursban), decreases DNA synthesis in the developing brain, resulting in deficits in cell numbers.
• Some pyrethroids, another commonly used class of pesticides, also cause permanent hyperactivity in animals exposed to small doses on a single critical day of development.
• Children exposed to a variety of pesticides in an agricultural community in Mexico show impaired stamina, coordination, memory, and capacity to represent familiar subjects in drawings.”

And these are just the side effects of kids being exposed to pesticides on their playground. Just imagine what things would look like if we added non-organic foods to the mix!

The Dirty Dozen

Although impossible to avoid entirely, it is still crucial to limit our exposure to pesticides in our food supply. Thankfully, the Environmental Working Group (EWG) created a list called the Dirty Dozen to help consumers have full disclosure on the levels of pesticides in their foods, and those that contain the most pesticides. (8)

1. Apples
2. Strawberries
3. Grapes
4. Celery
5. Peaches
6. Spinach
7. Sweet bell peppers
8. Imported nectarines
9. Cucumbers
10. Cherry tomatoes
11. Imported snap peas
12. Potatoes

According to EWG’s research, these findings were the most notable: (8)

• 100 percent of imported nectarines and 99 percent of apples tested positive for at least one pesticide residue.
• Potatoes have more pesticides by weight than any other food.
• Grapes contain up to 15 pesticides.
• Celery, cherry tomatoes, imported snap peas and strawberries showed 13 different pesticides apiece.

However, this doesn't mean that other non-organic produce items are off the hook. The point of this list is to highlight the significant dangers that these 12 foods contain.

Dirty Dozen PLUS

Shockingly, the Dirty Dozen didn't last too long. During the third year of the EWG’s listing research, they expanded their list and added a plus category to document these food items: (8)

“The two foods that contain trace levels of highly hazardous pesticides. Leafy greens – kale and collard greens – and hot peppers do not meet traditional Dirty Dozen ranking criteria but were frequently contaminated with insecticides that are toxic to the human nervous system. EWG recommends that people who eat a lot of these foods buy organic instead.”

At the rate that food manufacturers are going, you can only guess how long this list will stay to just 14.

Clean Fifteen

On the other end of the spectrum is what the EWG calls “The Clean Fifteen,” fresh fruits and vegetables that are the least likely to contain significant pesticide residues. (8)

1. Avocados
2. Sweet corn
3. Pineapples
4. Cabbage
5. Frozen sweet peas
6. Onions
7. Asparagus
8. Mangoes
9. Papayas
10. Kiwis
11. Eggplant
12. Grapefruit
13. Cantaloupe
14. Cauliflower
15. Sweet potatoes

Generally speaking, these can be eaten without worrying about harmful chemicals, and it makes sense doesn’t it? Most of these items have thick protective skin layers or shells, which naturally ward off pests. The others are buried deep in the soil and, as long as the soil isn’t irradiated with Round Up or something, the fruit should be fine.

Here are some notable findings from EWG’s research on the Clean Fifteen: (8)

• Avocados are the best, with only 1 percent of samples showing any detectable pesticides.
• 89 percent of pineapples, 82 percent of kiwi, 80 percent of papayas, 88 percent of mango and 61 percent of cantaloupe had no residues.
• Only 5.5 percent of Clean Fifteen samples had two or more pesticides.
• None of the Clean Fifteen foods tested positive for more than 4 types of pesticides.

Why is organic worth it?

It is with caution that we must shop for our groceries as these pesticides can be hidden ingredients. As consumers who are concerned with natural health and disease reversal, it is important to educate yourself on what you and your family are eating.

Although they are most expensive and can be more challenging to find at grocery stores, buying organic is a definite the easiest decision you can ever make for your natural health regimen.

Here’s some sage advice: Grow your own food as much as possible and join a local, organic co-op if you can. If you absolutely must purchase conventional produce, steer clear from the Dirty Dozen Plus 2 and keep in mind that organic grains, dairy, and most other products are certainly the way to go.

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As far as recorded history tells us, across the globe most cultures fermented foods primarily to preserve them. Just like how we use the refrigerator today, fermentation was a means to keep their fresh vegetables from spoiling.

Magnificently, our ancestors were actually manufacturing probiotic-rich super foods and enjoyed healthy, long lives because of their labors. Once again, it just goes to tell us that necessity is the mother of all genius!

Fermentation 101

Whenever bacteria, yeast or other microorganisms chemically break down a substance there is typically an effervescence and some heat that is emitted. This is known scientifically as “fermentation,” the process of converting natural sugars to acids, alcohols, and gases. (1)

Fermentation is generally an anaerobic process, meaning that it takes place in an environment where oxygen is not present. However, with enough glucose, various yeasts can produce ethanol in the presence of oxygen. This is known as the “Crabtree effect”. (2)

Dating back to 8,000 B.C., fermentation techniques to make alcoholic beverages and cause bread to rise are as old as the development of agriculture itself.

When it comes to beer, wine, and baked goods, yeast microbes are used as the fermenting agent. When it comes to fermenting vegetables, bacteria are used and generally include at least one of the “lacto” species:

• Lactobacillus acidophilus
• Lactobacillus plantarum
• Lactobacillus reuteri
• Lactobacillus rhamnosus
• Lactobacillus salivarius

Essentially, as long as they have naturally occurring sugars in them, any vegetable can be chemically broken down through a process known as “lacto-fermentation.”

Lacto-fermentation

Because most plants contain at least one of the Lactobacillus strains of bacteria, “lacto-fermentation” is simply the fermentation of vegetables caused by one of these species. There are a plethora of books out there and websites on the Internet that specialize in fermentation tips, recipes, and troubleshooting solutions. If you jump on the fermentation bandwagon, you’ll quickly discover that one or two of these sources will be your best friend in your journey.

One resource that is extremely helpful and cost-effective to get folks up and running is Cultures for Health. This is how they explain the lacto-fermentation process: (3)

Lacto-fermentation really is more art than science. The science part is simple: lactobacillus (from a prepared culture, fresh whey, or just naturally occurring) plus sugar (naturally present in vegetables and fruits), plus a little salt, minus oxygen (anaerobic process), plus time, equal lactic acid fermentation.

• The length of fermentation can vary from a few hours to two months or more.
• The temperature of the room where fermentation occurs will determine the length of time.
• The ideal temperature is around 72°F, but warmer or cooler temperature will still work. (Some strains of bacteria require specific temperature ranges.)
• The length of time is dependent more on the flavor you prefer than anything else and since the flavor level of lacto-fermented vegetables increases with time you will want to sample often until you are experienced enough to know what works for your tastes.

Just keep in mind that you don’t want to introduce a lot of oxygen to the fermentation process as this increases the chance of spoilage. Lacto-fermentation is generally done in an airtight container or a crock with a water seal that prevents air from contaminating the culture. If you have a reliable recipe to follow, you can make minor adjustments as you see fit.

And this final word of advice is so crucial to remember:

The important thing is not to be intimidated by lacto-fermentation. You are not going to make your family sick by giving them home-fermented foods. Unless it smells unmistakably putrid (in which case common sense says throw it away), fermented foods are some of the safest foods you can eat. They are easy for even a beginner to prepare and it doesn’t take long to gain enough confidence to venture beyond basic yogurt or sauerkraut to an endless variety of vegetable and/or fruit combinations.

Americans have become germaphobes and the thought of living with (let alone eating) bacteria is repulsive to us. Yet, nothing could be further from the truth!

Prebiotics & probiotics

Traditionally known as probiotics, “good” bacteria help protect their host and prevent disease. (4) Instead of taking supplements, our ancestors regularly ate probiotic-rich foods such as: (5)

• Kefir
• Kimchi
• Kombucha
• Miso soup
• Raw cheese
• Sauerkraut
• Sourdough
• Yogurt

Closely knit with probiotics, prebiotics is indigestible fibers that literally act as probiotic food. Some of the most prebiotic-rich foods include: (6)

• Raw chicory root (64.6 percent prebiotics by weight)
• Raw Jerusalem artichoke (31.5 percent)
• Raw Dandelion green (24.3 percent)
• Raw Garlic (17.5 percent)
• Raw Leek (11.7 percent)
• Raw Onion (8.6 percent)
• Cooked Onion (5 percent)
• Raw Asparagus (5 percent)

Essentially, without prebiotics, probiotics are unable to flourish and your immune system will be compromised. The reason for this is because:

More than 70 percent of your immune system is housed in your digestive system. (7)

Fermentation and strong immunity

Literally trillions of “good” (probiotic) microorganisms compete against the “bad” (pathogenic) microorganisms in a constant battle to keep you alive and well. According to health authorities, “The primary benefit of probiotics and prebiotics appears to be helping you maintain a healthy digestive system.” (8) However, this explanation doesn’t give justice to the significance that pre/probiotics truly deserves.

Subsequently, if your gut wall is destroyed because of chronic stress, toxic foods, and drugs that destroy your microfloral balance then 70 percent of your immune systems will be affected! This is why pre/probiotics are infinitely more important than what most people believe them to be.

Another key point is that probiotics are also effective at boosting immunity because they are strong anti-inflammatory agents. (3) Arguably the No. 1 cause of all disease today, this list just touches the tip of the iceberg of health conditions that are caused by chronic inflammation:

• ADD/ADHD
• Allergies
• Alzheimer’s Disease
• Anemia
• Ankylosing Spondylitis
• Asthma
• Autism
• Arthritis
• Cancer
• Carpal Tunnel Syndrome
• Celiac Disease
• Dental issues
• Headaches/migraines
• Heart disease
• Gastrointestinal conditions
• Obesity
• Pain conditions
• Peripheral neuropathy
• Stroke
• Thyroid disorders
• Type 2 diabetes

Chronic inflammation literally has the potential of affecting every aspect of our health. (4) This is why it’s so important to eat pre/probiotic rich foods like homemade fermented veggies like our ancestors did!

Top 5 vegetables to ferment

Although there is no hard, fast rule on which vegetables are “the best” to ferment, when you look at the list of prebiotic-rich foods above and the types of foods that our ancestors traditionally fermented, these 5 typically out:

1. Cabbage
2. Peppers
3. Garlic & Onions
4. Radish
5. Carrots

And when you combine all five, you’re well on your way to creating a tradition dish Koreans have enjoyed for hundreds of years. Kimchi!

Super-easy Kimchi recipe

Ingredients

• 1 head napa cabbage, shredded
• 1 bell pepper (any color), chopped
• 1 cup radish or carrot matchsticks or combination of the two
• 1 clove of garlic, minced
• 1/2 green onion, chopped
• 2 tablespoons finely ground pink Himalayan sea salt
• purified water

Instructions

1. Rub sea salt into vegetables and mix in large bowl
2. Let them sit for 6 hours to help draw out the juices.
3. Pack contents (vegetables and juice) into Mason jar.
4. Make sure vegetables are completely submerged by adding water.
5. Screw on the lid and let sit for 24 hours on the counter
6. For the next 7 days “burp” jar every 12 hours by opening up the lid quickly and closing immediately so that air can come in and feed the aerobic bacteria that are fermenting the veggies.
7. Let kimchi sit for another 2-3 weeks making sure that enough liquid is covering the vegetables.
8. Refrigerate after use. Can keep up to several months.

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It is a common misconception that our ancestors only ate off of the land, and most people are not aware that ancient cultures treated nutritional deficiency with whatever crude methods that were available to them at the time.

The perfect illustration is how ancient Egyptians recognized and treated vision problems associated with vitamin A deficiency. The Ebers Papyrus, the famed medical papyrus of herbal knowledge dating to 1550 BC, discusses at length the techniques used by ancient Egyptian physicians to treat night blindness by squeezing the “juices” of a grilled lamb's liver into the eyes of their patients. Then the patient would eat the liver, which is extremely rich in vitamin A. (1) It’s hard to imagine what that would look like today, but it really highlights the length people were willing to go to maintain their health, doesn’t it!

Dietary supplement defined

Although it may seem a tad unconventional to use to view lamb’s blood as a supplement, it actually fits the definition of a dietary supplement perfectly. According to the U.S. Food and Drug Administration: (2)

A dietary supplement is a product intended for ingestion that contains a “dietary ingredient” intended to add further nutritional value to (supplement) the diet. A “dietary ingredient” may be one, or any combination, of the following substances:

• Vitamins
• Minerals
• Herb or other botanicals
• Amino acids
• Dietary substances for use by people to supplement the diet by increasing the total dietary intake
• Concentrates, metabolites, constituents, or extracts

Dietary supplements may be found in many forms such as tablets, capsules, softgels, gelcaps, liquids, or powders. Some dietary supplements can help ensure that you get an adequate dietary intake of essential nutrients; others may help you reduce your risk of disease.

Not just isolated to ancient Egypt, the use of herbs and animal glands to treat health disorders dates back to six-thousand-year-old clay tablets written by the Sumerians, who used licorice, mustard plants, opium poppy, thyme as medicine. In spite of this legacy, however, many health experts and researchers have questioned the effectiveness of supplementation and claim that a well-balanced diet is all that we need.

Vitamin deficiencies and overdosing

Now when public health officials talk about vitamin deficiencies and the need to supplement, they're talking about specific populations and specific vitamins.

Younger women, for instance, tend to have low iodine, which is crucial for fetal brain development. (3) Another example is Mexican-American women and young children who are more likely to be iron deficient. However, even in this population, only 11 percent of children and 13 percent of women are affected.

Widespread vitamin deficiency, therefore, is not realistic in our culture and scientists are uncovering that overdosing on vitamins is actually more of a problem. Excessive vitamin A consumption, for example, has been known to cause liver damage, coma, and even death. (4, 5, 6) Other examples include:

• Vitamin A and E have been known to increase lung cancer risk in smokers. (7, 8)
• Excess zinc is linked to reduced immune function, nausea, vomiting, loss of appetite, abdominal cramps, diarrhea, reduced iron, and headaches. (9)
• Long-term excessive intake of manganese is linked to iron-deficiency anemia. Symptoms of manganese toxicity shockingly resemble those of Parkinson's disease (tremors and stiff muscles) and excessive intake has been linked to hypertension in patients older than 40. (10)
• Niacin in excess has been known to cause liver cell damage and a slew of side effects such as flushing, itching, nausea and vomiting (11)

Natural vs. synthetic

It is interesting to point out that niacin from natural food sources is not known to cause negative side effects. However, one study noted that people who unknowingly ate vitamin-fortified bagels that mistakenly had 60 times the normal amount of niacin experienced some pretty bad consequences.

All in all, most adverse effects have been reported with pharmacologic preparations of niacin, not typical “fortified” bread and milk. (12)

Unfortunately, for the average consumer, this whole discussion gets more complicated when manufacturers mix various vitamins and minerals in one easy to swallow tablet because different minerals compete against each other for absorption. You need to be a veritable biochemist to understand what’s good for you nowadays!

Case in point:

• If you take too much calcium, you won't be able to absorb iron sufficiently.
• If you take too much iron, you won't be able to absorb zinc.
• If you take vitamin C, your copper levels will drop.
• And the list goes on and on …

The bottom line is that unless you purchase a multivitamin that is specifically designed for you and your unique biochemical individuality, it could ruin the critical vitamin/mineral balance required for health. Unfortunately, the one-size-fits-all approach that manufacturers have taken is woefully incorrect and people that regularly consume multivitamins put themselves at risk of not only vitamin/mineral deficiency but also overdose.

So, does this mean that multivitamins are not good for us?

Well, as clear-cut as it may seem, there’s actually quite a heated debate over this matter.

The ‘multi' debate

On one side of the camp, traditionalists refer back to thousands of years of use and quote most recent studies describing how the nutritional content of our fresh fruits and vegetables today pale in comparison to what our parents and grandparents ate. (13, 14)

According to biologist Donald Davis, Ph.D. from the University of Texas Austin:

“Considered as a group, we found that six out of 13 nutrients showed apparently reliable declines between 1950 and 1999….These nutrients included protein, calcium, phosphorus, iron, riboflavin and ascorbic acid. The declines, which ranged from 6 percent for protein to 38 percent for riboflavin, raise significant questions about how modern agriculture practices are affecting food crops” (15, 16)

In essence, the argument is, “If our ancestors found the need to supplement when food was full of nutrition, then how much more should we supplement today because our food is deplete of vitamins and minerals?”

On the other end of the spectrum, skeptics like said Dr. Eliseo Guallar, a professor of epidemiology at the Johns Hopkins Bloomberg School of Public Health claims that the data simply doesn’t add up. “We believe that it's clear that vitamins are not working,” Guallar says. In fact, “The probability of a meaningful effect is so small that it's not worth doing study after study and spending research dollars on these questions.” (17)

A recent article published in the Annals of Internal Medicine titled, “Enough Is Enough: Stop Wasting Money on Vitamin and Mineral Supplements,” supports Guallar’s theory:

After reviewing 3 trials of multivitamin supplements and 24 trials of single or paired vitamins that randomly assigned more than 400 000 participants, the authors concluded that there was no clear evidence of a beneficial effect of supplements on all-cause mortality, cardiovascular disease, or cancer. (18)

Supplement use on the rise

Yet, despite questionable evidence of no benefit or even potential harm, multivitamin use has increased among U.S. adults by 10 percent. Today more than 40 percent of people supplement with multi’s and more than 50 percent of Americans use some sort of supplement on a daily basis. (19) All in all, we spend a whopping $30 billion a year on supplements

In the words of Steven Salzberg, a professor of medicine at Johns Hopkins:

“I think this is a great example of how our intuition leads us astray. It seems reasonable that if a little bit of something is good for you, then more should be better for you. It's not true. Supplementation with extra vitamins or micronutrients doesn't really benefit you if you don't have a deficiency….You need a balance. The vast majority of people taking multivitamins and other supplemental vitamins don't need them. I don't need them, so I stopped.” (20)

However, according to Duffy MacKay – vice president of scientific and regulatory affairs for the Council for Responsible Nutrition, a trade group that represents supplement manufacturers:

“We all need to manage our expectations about why we're taking multivitamins. Research shows that the two main reasons people take multivitamins are for overall health and wellness and to fill in nutrient gaps. Science still demonstrates that multivitamins work for those purposes, and that alone provides reason for people to take a multivitamin.” (21)

So what’s the bottom line?

Which side of the argument should we believe?

Both sides are vehement in their perspectives and considering there’s $30 billion on the line, it is easy to understand why.

Conclusion

Notably, several of the aforementioned studies refer to vitamins composed of synthetic isolates, rather than those sourced from Whole Foods: herein lies the issue. There are two truths to supplementation, one in which resides within the word itself.

Additional vitamins and minerals should be supplemental to an already proactive, healthy diet and lifestyle and not used as a means of avoiding health in all other aspects of your life. Millions of American take their “once-daily tablet” and believe they are “protected” and have the nutritional aspect of life “covered.” Dietary additives, combined with Proper nutrition, should be the catalyst to Healthy Living and not the crutch that deters it.

The second truth, as I mentioned above, is the derivative of the Nutrients you are taking. Using synthetic vitamins is not only counterproductive; it can also be incredibly destructive. The human body cannot assimilate, nor recognize, synthetically isolated dietetics. Your vitamins should be raw whole foods obtained from non-GMO (genetically modified organisms) and GMP (good manufacturing processes) facilities.

Identical to the “perfect” diet of the 21st Century, look for the following words and acronyms on the labels of your prospective supplements: GMP, Non-GMO, Raw, Whole Food, USDA Organic, ISO 9001, ISO 17025, Gluten-Free, Dairy-Free, Soy-Free, No Fillers or Binders, No Artificial Colors, Zero Preservatives, Pesticide and Herbicide Free.

Furthermore, unless the manufacturer procures their products from real food (e.g., iodine sourced from kale and not a synthetic culture), do not take the product.

The post Do multi-vitamins do more harm than good? appeared first on Cancer Tutor.

Truth is, most people couldn't imagine food without the flavor that herbs and spices provide. Yet, at the same time, I wonder just how many of us truly appreciate the life-giving properties within each and every one.

Herb and spice 101

Before we dive into some of their medicinal benefits, there are some things that you should know about herbs and spices first. To start off with, although we commonly use the terms interchangeably, herbs are not spices and spices are not herbs; even though the same plant can produce both. Confusing? Sort of, so let’s have Foy Spicer from the Iowa State University Department of Horticulture explain it for us:

• Herbs are obtained from the leaves of herbaceous (non-woody) plants. They are used for savory purposes in cooking and some have medicinal value. Herbs often are used in larger amounts than spices. Herbs originated from temperate climates such as Italy, France, and England. Herb also is a word used to define any herbaceous plant that dies down at the end of the growing season and may not refer to its culinary value at all.
• Spices are obtained from roots, flowers, fruits, seeds or bark. Spices are native to warm tropical climates and can be woody or herbaceous plants. Spices often are more potent and stronger flavored than herbs; as a result, they typically are used in smaller amounts. Some spices are used not only to add taste but also as a preservative.
• Some plants are both herbs and spices. The leaves of Coriandrum sativum are the source of cilantro (herb) while coriander (spice) is from the plant's seeds. Dill is another example. The seeds are a spice while dill weed is an herb derived from the plant's stems and leaves.

Make more sense? A list of herbs that you’re probably familiar with include:

• Basil
• Chives
• Marjoram
• Mint
• Oregano
• Parsley
• Rosemary
• Sage
• Thyme

Likewise, here are some of the more commonly used spices:

• Cinnamon (bark)
• Cloves (flower bud)
• Cumin (seed)
• Ginger (root)
• Nutmeg (seed)
• Saffron (stigma, female reproductive part of saffron crocus)
• Vanilla (undeveloped fruit of an orchid)

Hopefully, this clears up any confusion and next time a friend or family member uses “herb” and “spice” interchangeably or incorrectly, you’ll be able to set them straight.

Healthiest herbs and spices

So, if you only had space for 5 herbs and spices in your pantry, which ones should you keep in stock? That’s a tough one, but after some careful research, these 5 stood out among the rest:

1. Basil

   Extremely rich in Vitamin K and manganese, basil is an Italian staple with over a 100 varieties to choose from. The flavonoids in basil are known to protect our DNA from mutagenesis, to contain some potent anti-bacterial properties and are essential for heart health. (1)

2. Curry

   Popular in Indian dishes, the best part of curry is that you benefit from a wide selection of key spices every time you use it. Traditionally, curry is made by mixing together a variety of spices including caraway, cardamom, chili pepper, cumin, fenugreek, garlic, mustard seed, and turmeric. All of these ingredients pack a powerful immunity boost, but the key to this blend is turmeric.

Arguably the most frequently mentioned medicinal compound in all of science, the health properties of curcumin (the main ingredient in turmeric) been referenced more than 7,300 times in peer-reviewed articles. (2) Health figures like Dr. Josh Axe claim that the benefits of the main compound in turmeric go well beyond that of some of the most commonly prescribed drugs such as: (3)

• Anti-inflammatory drugs
• Anti-depressants (Prozac)
• Chemotherapy
• Anti-coagulants (Aspirin)
• Painkillers
• Diabetes drugs (Metformin)
• Arthritis medications
• Inflammatory bowel disease drugs
• Cholesterol drugs (Lipitor)
• Steroids

1. Oregano

   The key ingredient in pizza sauce, oregano, and particularly its essential oil, is a profound herb with exquisite healing properties. Containing thymol and carvacrol, oregano contains anti-bacterial and anti-fungal properties comparable to most drugs, yet without the side effects. (4)

2. Pumpkin Pie Spice

   Like curry, pumpkin pie spice is so good for you because of the powerful blend that makes up the recipe. Traditionally, pumpkin pie spice is made by mixing together allspice, cinnamon, clove, ginger, and nutmeg. All of these ingredients are potent healing agents in their own right, but the key to pumpkin pie spice is the effect(s) that these spices have when combined together. Essentially, as we have seen in essential oils studies, the chemicals in each ingredient interact with each other in such a way that the blends’ antimicrobial properties are significantly enhanced. thus making it a fantastic solution to prevent and treat bacterial infections and various illnesses. (5)

3. Thyme

   With 2,600 articles discussing it in the scientific literature, the key to thyme’s health benefits is the chemical thymol, which is widely known for inducing death in a variety of cancer cells. (6, 7) Thyme is also eaten to help treat a wide selection of health conditions such as arthritis, bronchitis, diarrhea, sore throat, and even bedwetting. (8)

Proper storage and expiration dates

Storing your herbs and spices correctly will not only make or break their flavor but also their medicinal benefit as well. Here are some tried-and-true tips to keep in mind: (9)

• Whole herbs and spices keep the longest because their flavors have not been exposed to air.
• Thus, ground herbs and spices have a shorter shelf life.
• Whole spices and herbs will keep between 1 – 2 years.
• Seeds will keep 2 – 3 years, and roots 3 years.
• Ground herbs and spices will keep 1 year, ground roots for 2 years.
• The easiest way to test whether or not your herb and spices are still potent is to gently shake the container with the cap on. Then, removing the cap after a moment, smell the container to see if the rich smell of the contents is still present.
• Store herbs and spices in tightly sealed containers in a cool dark place ideally below 70º F. Your pantry or cupboard works great.
• Glass works best, as it will help preserve more of the essential oil content.
• Protect from moisture by keeping containers closed tightly. Open shaker bottles are a no-no.
• Keep them away from direct light to prevent color fading.
• Never store them above your stove or near other heat sources like your dishwasher or microwave.
• Keeping them near dishwasher poses a second threat because of the extra moisture that will cause premature oxidation and spoiling.
• Freezing herbs and spices are only a good idea for bulk purposes. Meaning, you can store a large amount to prolong shelf life if your intention is to only open the package to periodically fill the smaller containers that you use on a regular basis. This is because each time you open the package filled with bulk herbs and spices from your freezer, moisture enters the contents and will end up accumulating and ruining the batch after a while.
• Here’s one we’re ALL guilty of doing from time to time: Don't add herbs and spices directly into something you're cooking because of the heat and moisture that is being omitted from your food. Put them on your hand first, then put them in your food.

The post Top 5 herbs and spices to have in your pantry appeared first on Cancer Tutor.

Now, don’t let the name mislead you. You don’t need to wear a cape and they won’t turn you into the Incredible Hulk when they eat them.

The reason they’re “superfoods” is that these are arguably the most nutrient-dense foods on the planet. They will give your immune system a super boost!

Chlorophyll

The benefits of green superfoods are far and wide. One unmistakable key to their superpower is the chemical chlorophyll, which gives them their characteristic green color. Essentially, chlorophyll is used by plants for food and people use it for medicine. (1)

Being fat-soluble, chlorophyll contains some unique detoxification and cancer-fighting properties because it is able to chemically bind with molecules known to cause cancer, including aromatic hydrocarbons found in tobacco smoke. (2)

According to Oregon State University’s Linus Paulding Institute, chlorophyll also is an incredible antioxidant with some impressive therapeutic benefits such as wound healing and being used as a natural deodorant. (2)

Not known to be toxic in its natural form, the synthetic version (chlorophyllin) also has never been linked to any serious harmful effects in more than 50 years of clinical use. (2)

It is best, however, to consume chlorophyll in its natural form, which is why eating a diet rich in green superfoods is so important!

Here is a list of the chlorophyll content of some foods to give you an idea of the wide variety that you can choose:

Not included in this list, however, are the Top 5 Green Superfoods, which are not only chlorophyll-dense but also contains a plethora of other nutrients.

Spirulina

Spirulina sets the bar as the green Superfood golden standard. It has been shown clinically to help with a wide variety of health concerns including:

• Cancer (4 5)
• Candida (6, 7, 8)
• Fatigue/low energy levels (9)
• High blood pressure (10)
• High cholesterol (11)
• HIV/AIDS (12)
• Obesity / unhealthy food cravings (13)
• Sinus disorders (14)
• Stroke (15)

Just one cup contains the following: (16)

• Protein: 64 g
• Dietary fiber: 4 g
• Sugars: 3 g

Fats:

• Total fat: 3 percent Recommended Daily Value
• Saturated fat: 15 percent
• Omega-3 fatty acids: 922 mg
• Omega-6 fatty acids: 1404 mg

Minerals:

• Copper: 342 percent
• Iron: 177 percent
• Manganese: 106 percent
• Magnesium: 55 percent
• Sodium: 49 percent
• Potassium: 44 percent
• Zinc: 15 percent
• Phosphorus: 13 percent
• Calcium: 13 percent
• Selenium: 12 percent

Vitamins:

• Riboflavin: 242 percent
• Thiamin: 178 percent
• Niacin: 72 percent
• Pantothenic Acid: 39 percent
• Vitamin K: 36 percent
• Vitamin E: 28 percent
• Folate: 26 percent
• Vitamin B6: 20 percent
• Vitamin C: 19 percent
• Vitamin A: 13 percent

Spirulina has the most well-balanced nutritional profile of any food on Earth! No wonder it was a staple of the ancient Aztecs and surrounding wildlife near Tenochtitlan, In the words of Cortez in his book Conquest of Mexico:

“They make it into cakes like bricks, which they sell, not only in the market (of Tenochtitlan) but carry it to others outside the city, and far off. They eat this as we eat cheese, and it has rather a salty taste, which is delicious with chilmolli (a pungent sauce). They say that so many birds come to the lake for this food, that often in winter some parts are covered with them.” (17)

Chlorella

Native to Taiwan and Japan, the second most nutrient-dense Superfood on the planet is chlorella. Like spirulina, it has also been shown clinically to help with a wide variety of health concerns such as:

• Cancer (18)
• Cholesterol (19)
• Detox radiation and chemotherapy (20)
• Diabetes (21)
• Heavy metal detoxification (22, 23)
• Immune system support (24)
• Pre-mature aging and increased risk of disease from smoking (25)
• Weight loss (26)

Just 100g (about 1 cup) serving of dried chlorella contains: (27)

• Protein: 58 g
• Carbohydrates: 23 g
• Fat: 9.3 g
• Vitamin A: 1026 percent
• Iron: 722 percent
• Zinc: 473 percent
• Vitamin B2: 253 percent
• Vitamin B3: 119 percent
• Vitamin B1: 113 percent
• Phosphorus: 90 percent
• Magnesium: 79 percent
• Vitamin B6: 70 percent
• Folate: 24 percent
• Calcium: 22 percent
• Vitamin B5: 11 percent
• Vitamin C: 17 percent
• Vitamin E: 8 percent
• Vitamin B12: 2 percent

Avocados

Aside from the jam-packed nutritional benefits they provide, avocados are wonderfully easy to eat and quite tasty.

This well-balanced nutrition profile makes avocados the perfect first food to give to babies and they are exceptionally soft and simple to digest.

Compared to spirulina and chlorella, one cup of pureed avocados grown in California contains: (28)

• Fat: 35 g
• Omega-3 fatty acids: 253 mg
• Omega-6 fatty acids: 3886 mg
• Protein: 4.5 g
• Choline: 32.7 mg
• Betaine: 1.6 mg
• Vitamin K: 60 percent
• Folate: 51 percent
• Vitamin B6: 34 percent
• Vitamin C: 34 percent
• Vitamin B5: 33 percent
• Phosphorus: 33 percent
• Vitamin E: 23 percent
• Vitamin B3: 22 percent
• Copper: 20 percent
• Vitamin B2: 19 percent
• Magnesium: 17 percent
• Manganese: 17 percent
• Vitamin B1: 12 percent
• Zinc: 10 percent
• Iron: 8 percent
• Vitamin A: 7 percent
• Calcium: 3 percent
• Sodium: 1 percent
• Selenium: 1 percent

Wheatgrass

Next on the list is wheatgrass, which was very close to being No. 3. The only “drawback” is that wheatgrass has no fat content and lacks the Omega 3:Omega 6 benefit that avocados have.

Think of it this way: If you were on a stranded island and only had one food item to choose to live off of, you’d be much better off spending the rest of your days chomping on avocados than chewing on wheatgrass!

With that said, veritably every fruit and smoothie bar in America sells wheatgrass shots and for good reason! Just 1 ounce (28g), the typical shot glass serving of wheatgrass contains: (29)

• Protein: 8 g
• Fiber: 8 g
• Fat: 0 g
• Carbohydrate: 16 g
• Vitamin B2: 122,353 percent
• Vitamin B6: 15,600
• Vitamin E: 12,800 percent
• Vitamin B3: 10,080 percent
• Vitamin B1: 5867 percent
• Vitamin B5: 2,880 percent
• Iron: 356 percent
• Vitamin K: 350 percent
• Vitamin A: 240 percent
• Vitamin C: 93 percent
• Potassium: 24 percent
• Calcium: 12 percent
• Magnesium: 8 percent
• Vitamin B12 7 percent
• Phosphorus: 11 percent

Cruciferous Vegetables

Last, but certainly not least, are the illustrious list of the cancer-fighting cruciferous veggies.

• Arugula
• Bok Choy
• Broccoli
• Brussel Sprouts
• Cabbage
• Cauliflower
• Collard Greens
• Kale
• Mustard greens
• Radish
• Turnip
• Watercress

Rich in indole-3-carbinol sulfur-containing compounds referred to as glucosinolates, cruciferous vegetables support detoxification and greatly reduces the risk of breast, colon and lung cancers.

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