Genetic Roulette - The Gamble of Our Lives (Movie)

I have talked about GMO Foods before. Time to revisit it. This film if for informational purpose only. I don't expect anyone to run out and Protest or to Occupy. Watch, Wait & Don't React.

The Meat You Should Never, Ever Eat...

Is your meat made of scraps stuck together with “meat glue”? This exposé reveals how you may be being deceived about the meat you buy -- and why the dangerous practice makes food poisoning hundreds of times more likely.

If you are still on the fence, wondering if you should make the switch to organic, grass-fed beef from a local farm instead of the mass-produced variety from your local supermarket, perhaps this news brief from the Australian Today Tonight show will help change your mind.

If you haven't yet seen the video, please click through and be ready to be amazed.

By now most people probably realize that ground beef contains the meat from hundreds of animals from different parts of the world, but few would ever suspect that the same can be true for prime cut steaks! Well, that's possible through the use of so-called meat glue, used to "super-glue" small chunks of meat together that are too small to sell, and passing it off as prime cuts...

What is Meat Glue?

Meat glue is an enzyme called transglutaminase. Some meat glues are produced through the cultivation of bacteria, while others are made from the blood plasma of pigs and cows, specifically the coagulant that makes blood clot.

When sprinkled on a protein, such as beef, it forms cross-linked, insoluble protein polymers that essentially acts like a super-glue, binding the pieces together with near invisible seams. The glue-covered meat is rolled up in plastic film, followed by refrigeration. Some manufacturers have gotten so proficient in the practice that even an expert butcher can't tell the difference between a piece of prime beef and one that's been glued together with bits and pieces of scraps!

Interestingly enough, Ajinomoto is one of the leaders in transglutaminase. You may recognize that name as they are also one of the leaders in aspartame. According to their website, transglutaminase is also used to "improve the general texture" of a variety of foods aside from meat, such as fat-free yoghurt and cheese.

For complete article from Dr. Mercola...click here "Meat Glue"

This Popular Drink May Be Almost as Hazardous to Your Health as Soda.

Dr. Richard Johnson is the chief of the division of kidney disease and hypertension at the University of Colorado, and author of The Sugar Fix, one of the best books on the market on the dangers of fructose.

As one of the physicians on the cutting edge of sugar metabolism research today, his focus is on how the overabundance of sugar in the American diet -- particularly fructose -- is causing obesity, hypertension, diabetes, and a number of other health problems.

The answer to the question in the headline is fruit juice. But before I explain why fruit juice may be as hazardous to your health as soda, let me first give you some background information.

Fructose has become one of my newest health passions for a number of reasons. It is really not well understood how pervasive a negative influence this sugar has on people’s health, but even more importantly, it is something that we can easily change, by influencing the food industry to replace it with something healthier.

One of the leading researchers in this field is Richard Johnson, MD, who is the chief of the division of kidney disease and hypertension at the University of Colorado. I’ve previously interviewed Dr. Johnson about his research into the health dangers of fructose, specifically how fructose causes high blood pressure, obesity, and diabetes.

Here, we continue this discussion, and Dr. Johnson also shares new details of the research he’s been involved with since the last interview.

Information About Fructose From Dr. Richard Johnson (part 1 of 5)

An interesting aside is that at the end of this interview, I was very pleasantly surprised to learn that I had written some of the articles on fructose that he reviewed when he first decided to researched this topic.

It really gave me great joy to know that all the hard work and effort I have put in over the years really is making a difference, not only getting people healthy, but also motivating high integrity scientists to do the right thing.It is worth noting that Dr. Johnson actually endorses Splenda in his book, The Sugar Fix, which was written prior to us getting to know each other, but I recently sent him my book Sweet Deception, which outlines the many dangers of artificial sweeteners. He’s a true physician and was eager to review the material and update his knowledge on the subject.

There aren’t many doctors out there with this type of integrity. I really like Dr. Johnson and believe he’s an authentically well-intentioned good guy.

It is not often that a health researcher can open up my eyes to a completely novel and new risk factor for health, as he did with uric acid and fructose, and I will always be grateful to him for that and for his willingness to enlighten us in these interviews.

Uric Acid as a Marker for Fructose Toxicity!

One of the surprising facts discussed in our first interview was how detrimental the impact of fructose is on your uric acid levels. It appears as though that process is essential to the damage that fructose causes, and it’s actually an excellent marker for toxicity from fructose.

According to the latest research in this area, the safest range of uric acid is between 3 and 5.5 milligrams per deciliter, and there appears to be a steady relationship between uric acid levels and blood pressure and cardiovascular risk, even down to the range of 3 to 4 mg/dl.

Dr. Johnson suggests that the ideal uric acid level is probably around 4 mg/dl for men and 3.5 mg/dl for women.

This is actually the only major biochemical marker that I need to optimize at this point in my life, which most likely suggests that I am particularly sensitive to fructose intake and that it’s best for me to keep my levels as low as possible.

This is most likely due to genetics and would explain why most of my paternal relatives have, or have died from, diabetes. That side of the family is most likely particularly sensitive to fructose.

So I would STRONGLY encourage everyone to have their uric acid level checked to find out how sensitive you are to fructose. (I’ll discuss this strategy further, in just a moment.)

As you know, two-thirds of the US population is overweight, and most of these people likely have uric acid levels well above 5.5. Some may even be closer to 10 or above.

Dr. Johnson has developed a program to help people optimize their uric acid levels, and the key step in this program is complete elimination of fructose.

For complete articles...click on link Dr. Johnson on fructose or title of post!

Vegans angry over poisoned soy burgers - You've got Hate Mail!

Vegans are sproutin' mad at me -- absolutely steamed, like microwaved broccoli -- over my recent column on soy "burgers" contaminated with hexane, a dangerous neurotoxin. by Dr. Wm. Campbell Douglass

(Read: "Dangerous chemical used to process soy.") "The Douglass Report"

Article: Dangerous chemical used to process soy!

"Listen up, veg-heads — because your soy burger was processed with poison.

A new report from the nonprofit Cornucopia Institute finds that many veggie burgers, meatless chicken patties and soy- based snack bars contain a dangerous neurotoxin called hexane.

But if you’re a vegetarian, why worry? Break out the soy patties and fire up your environmentally friendly dung- powered grill. You’re on the road to sickness and disease anyway, and this will help speed your journey.

The report says food manufacturers bathe soy in this poison to help separate it into oil, protein and fiber. And this chemical can linger right up to the point where you bite into your flavorless, meatless nuggets.

Yum, yum — hungry yet? The hexane itself actually comes from petroleum, so you know it must be tasty and healthy.

The Evironmental Protection Agency considers hexane to be a hazardous air pollutant. That’s right — forget eating it, you shouldn’t even inhale the vapors.

It’s so toxic that the Nazis actually injected a related chemical, benzine, into concentration camp victims.

Soy is bad enough for you… it mimics estrogen so well that the body actually thinks it’s getting an extra hormone boost. And believe me, you don’t need it. It’s making women sick and turning men into weepy, boob-growing shemales.

Add hexane to the mix, and you don’t have a meal. You have a death wish.

If you’re really craving a burger, skip the soy and come back to the real thing. You can’t beat it for taste and health, and most vegans know it — even if they won’t admit it.

Why else would they put so much time and effort into trying to recreate it?") - end Article

Talk about shooting the messenger -- you people should be thanking me! (And to those of you who did, you're welcome.)

To be fair, a few vegetarians sent me carefully written, thoughtful defenses of their diets, and I enjoyed reading them -- even if they were ultimately wrong. Others, well... let's just say I've seen better writing on bathroom walls.



Here's my favorite, unedited and uncensored:

I think you're a shil for the meat industry. As a doctor you should know the majority of the health issues in America are due to high intake of animal fats. So continue your advice to all those who eat these items (you as well) and perhaps die of a heart attack, stroke, diabeties, high fat and blood pressure.

The only part he got right was when he called me a doctor!

Sorry pal, but you'd have to be high on sugar to believe that animal fats are causing disease. Our problem isn't meats -- it's sweets.

Here's a simple experiment you can try at home, when you're not too busy sending out hate mail: Create a graph of sugar consumption over the past century. Then, create a graph with obesity, diabetes and heart disease levels over the same period.

Drop me a line and let me know what you find. Feel free to use crayon if it's more comfortable.

Several angry greenies accused me of being a shill -- or a "shil" -- for the meat industry, which only proves they're really vegans. Any regular reader who thinks I support the meat industry is clearly suffering from one of the well-established side effects of a meat-free diet: memory problems due to low vitamin B12.



Here's a refresher:

* The ugly truth behind ground beef!
* Factory foods filled with disease!
* A tale of two beefs!

Factory farms are disease mills, and the "meats" that emerge from them are crawling with filth -- not to mention dangerous hormones and powerful antibiotics. And yes, they're even cruel.

I can't and won't defend them... but that doesn't mean you have to give up meat for supposed ethical reasons, either, because there's a big difference between this shady, greedy industry and natural meats from quality sources.

All you need to do is skip the supermarket meat aisle and visit a good butcher instead -- someone who gets natural, free-range, grass-fed meats that are free of hormones and antibiotics, ideally from small organic farms.

You'll pay more, and it'll be worth every penny.

And if you STILL think being ethical means depriving your own body of critical nutrients, essential minerals and healthy fats and protein, knock yourself out.



Just remember: plants have feelings too.

Article: If meat is murder, then salad is slaughter!

Vegans love to climb up on their organic soapboxes and claim the high ground… because no animals die for their food.
But is it any better to kill plants?

Heck no… botanists have always known that plants–like the rest of us–have instincts, behavior and a will to live too… and a recent article in the New York Times offers some real food for thought.
I’ll bet the vegans will have a hard time digesting this one!

Plants communicate. When attacked, they’ll even defend themselves. Not enough to stop the average vegetarian from crunching on them, but they’re pretty good at turning away insects and other threats. For example, a plant being attacked by a caterpillar can send out a chemical signal that calls out to insects and parasites that eat caterpillars.

This is backed up by science, talk to some botanists. They’ll tell you that plants can be ruthless competitors: They will move, shift and grow in ways to get the most sun for themselves while shading and even strangling others… and then suck up all the nutrients from the ground before neighboring plants can. (Yes and remember the Elite love the laws of nature, because Nauture is Ruthless, just like them...DS888)

You could take all that and decide that we simply shouldn’t eat anything… ever. Or you can be practical about it and realize that, as the dominant species on the planet, we humans can eat all the plants and animals we want.

To the victors go the spoils. For a few shining moments, that’s us… but don’t worry. The plants win–eventually, we all end up as fertilizer.


Meet Dr Douglass...

I’m William Campbell Douglass I.I., M.D. I’ve been called “the conscience of modern medicine,” and the National Health Federation voted me "Doctor of the Year".

But, I’ve also been labeled a “maverick”, and several less flattering names too, by some of the biggest names in the government and health establishments – but, hey, that’s part of the territory. And my territory is everywhere…

•I’ve flown with US Navy crews as a flight surgeon…
•Saved lives as a long-time emergency physician…
•Battled malaria in bullet-torn regions of Central America…
•Fought deadly epidemics at my own health clinic in Africa…
•Worked alongside doctors at Russia’s renowned Pasteur Institute…
•I’ve even been called before Congress (they never asked me back)…

And if there’s one undeniable fact I’ve learned in 40 years of treating patients all over the world, it’s that…

There is no such thing...as an undeniable medical fact!

That’s why I keep searching and fighting for the real medical breakthroughs that will keep you on the road to a healthy, length life – a road that can be easier, cheaper and far more pleasant than any health-nag would every lead you to believe. I guarantee it.
.
.
.
See the Documentary called Food Inc.
Food Inc. was featured on JediTheOne a few months ago!


Enjoy!  DS888

MICROWAVE COOKING - is Killing People! Hidden Hazards Of Microwave Cooking

I have never liked MICROWAVE Technology being used for cooking or reheating food. I don't know a lot about it other than the research I have done recently. I don't care what they say...even if it was or is safe...which I don't belive it is anyway, I rarely use a microwave in my house and I do have one. Didn't until 3 years ago when someone gave me one. It's used for heating water or coffee and that's about it. Infact, I don't even like the taste of microwave reheated coffee so why do I bother. :)

Note that at the end of the articles written here, there are few vids. I tried to give both sides of the picture with the videos...you decided for yourself. DS888

The Hidden Hazards Of Microwave Cooking

By now, you probably know that what you eat has a profound impact on your health. The mantra, “You are what you eat” is really true.

But you need to consider not only WHAT you buy, but how you cook it.

Eating most of your food raw is ideal. But most of us are not going to be able to accomplish a completely raw diet, and we’ll end up cooking some percentage of our food.



Smart food preparation starts with saying sayonara to your microwave oven. Need to sterilize a dishcloth? Use your microwave. But zapping your casserole is a BAD idea.

Why the no nukes policy?

When it comes to microwave ovens, the price for convenience is your health. In this article, I will review what we know about the effects microwaves on your food and on your body.

Sad State of Our Soils.

Over the past century, the quality of fresh food has declined due to soil depletion, unsustainable farming practices, overproduction of crops, and the use of pesticides and herbicides. You can no longer assume you’re getting all of the vitamins, minerals, enzymes, and phytonutrients you need by eating a multitude of fresh produce—even if you’re eating organically.

Not surprisingly, a calorie today will provide you less nutrition than a calorie from 100, or even 50 years ago.

Three recent studies of historical food composition have shown 5 to 40 percent declines in some of the minerals in fresh produce, and another study found a similar decline in our protein sources.[1]

So now, more than ever, you must be careful to maximize the “bang for your buck” when it comes to the foods you eat.

Research shows that your microwave oven will NOT help you in these efforts — and in fact will sabotage your health by violently ripping the molecules in your food apart, rendering some nutrients inert, at best, and even carcinogenic in some cases.

Convenience Comes at Significant Cost

Microwaves heat the food by causing the water molecules in in it to resonate at very high frequencies and eventually turn to steam to heat the food. While this can rapidly heat your food, what most people fail to realize is that it also causes a change in its chemical structure, which can lead to problems.

There are numerous issues that have emerged since microwave ovens were first introduced to consumers more than 40 years ago, besides depleting your food’s nutritional value, which will be addressed a bit later.

The first thing you probably noticed when you began microwaving food was how uneven the heating is.

“Hot spots” in microwaved food can be hot enough to cause burns—or build up to a “steam explosion.” This has resulted in admonitions to new mothers about NOT using the microwave to heat up baby bottles, since babies have been burned by super-heated formula that went undetected.

Another problem with microwave ovens is that carcinogenic toxins can leach out of your plastic and paper containers/covers, and into your food.

The January/February 1990 issue of Nutrition Action Newsletter reported the leakage of numerous toxic chemicals from the packaging of common microwavable foods, including pizzas, chips and popcorn. Chemicals included polyethylene terpthalate (PET), benzene, toluene, and xylene. Microwaving fatty foods in plastic containers leads to the release of dioxins (known carcinogens) and other toxins into your food. [8] [2]

One of the worst contaminants is BPA, or bisphenol A, an estrogen-like compound used widely in plastic products. In fact, dishes made specifically for the microwave often contain BPA, but many other plastic products contain it as well.

Microwaving distorts and deforms the molecules of whatever food or other substance you subject to it. An example of this is blood products.

Blood is normally warmed before being transfused into a person. Now we know that microwaving blood products damages the blood components. In fact, one woman died after receiving a transfusion of microwaved blood in 1991, which resulted in a well-publicized lawsuit.



Microwave Radiation Leakage

You may have heard that there is some danger of microwaves escaping from your microwave while it’s operating. This was more of a risk with earlier models than with recent ones, which undergo more rigorous testing.

Theoretically, there are very small amounts of radiation leakage through the viewing glass, but the FDA reports these levels are “insignificant” and “well below the level known to harm people.”

The FDA has been regulating microwave ovens since 1971 through its electronic product radiation control program, which is mandated by the Electronic Product Radiation Control provisions of the Food Drug and Cosmetic Act[3].

The FDA limits the amount of microwaves that can leak from an oven throughout its lifetime to 5 milliwatts (mW) per square centimeter at approximately 2 inches from the oven surface. Because microwave energy decreases dramatically as you move away from the source of the radiation, a measurement made 20 inches from your oven would be approximately one-hundredth of the value measured at 2 inches.[2]

The federal standard also requires all ovens to have “two independent interlock systems that stop the production of microwaves the moment the latch is released or the door is opened.”

And a monitoring system is also required, which stops the operation if one or both interlock systems fail.

You would think, with all these tests and regulations, that you’d be safe. However, according to Powerwatch, a non-profit independent organization with a central role in the microwave radiation debate:

“Even when the microwave oven is working correctly, the microwave levels within the kitchen are likely to be significantly higher than those from any nearby cellular phone base-stations. Remember also that microwaves will travel through walls if the microwave oven is against an inside wall.”

Powerwatch also states that we don’t really know if the current regulations about leakage are truly safe and recommends ovens be checked at least annually, since microwave emissions can change with normal use.

You might also consider purchasing a $20 testing device that allows you to check the radiation in your home.

Make sure that, if you are going to use your microwave for cleaning sponges or for any use at all, regularly examine the door and hinges to make sure they are sealing properly. If the door doesn’t close correctly, or if it’s warped, bent, or otherwise damaged, don’t use it at all!

Since your eyes are known to be particularly susceptible to microwave radiation (high microwave exposures are known to cause cataracts), I recommend stepping away from your microwave while it’s in use.

New Study Confirms Microwaves Affect Your Heart

A brand new study examining the effects 2.4 GHz radiation (which is the frequency of radiation emitted by Wifi routers and microwave ovens) on the heart was just completed. The study found “unequivocal evidence” that microwave frequency radiation affects the heart at non-thermal levels that are well below federal safety guidelines, according to Dr. Magda Havas of Trent University[4].

Dr. Havas says:

“This is the first study that documents immediate and dramatic changes in both heart rate and heart rate variability caused by an approved device that generates microwaves at levels well below (0.3 percent) federal guidelines in both Canada and the United States.”

No longer can skeptics claim that microwaves produce no immediate biological effects at ordinary household levels!

The study will be appearing in a peer-reviewed journal sometime during the summer of 2010. If you are experiencing rapid or irregular heartbeat, pain or pressure in your chest, you will want to visit your physician.

There is also evidence that this same frequency of radiation causes blood sugar to spike in susceptible individuals and may actually be the cause of one type of diabetes. For details about this, watch the first video.

Zapping the Nutrients Right Out of Your Food

There has been surprisingly little research on how microwaves affect organic molecules, or how the human body responds to consuming microwaved food.

Wouldn’t you expect that a product that sits in more than 90 percent of kitchens, as well as practically every break room in the country, would have been thoroughly investigated for safety?

The handful of studies that have been done generally agree, for the most part, that microwaving food damages its nutritional value. Your microwave turns your beautiful, organic veggies, for which you’ve paid such a premium in money or labor, into “dead” food that can cause disease!

Heating food, in and of itself, can result in some nutrient loss, but using microwaves to heat food introduces the additional problem of the “microwave effect,” a phenomenon that will be discussed in detail later.

The majority of studies on microwaves and nutrition were conducted prior to 2000, I suspect because the focus of radiation research of late has shifted toward a more ominous threat: environmental radiation from electromagnetic devices, such as cell phones and computers, which has mushroomed into a gigantic cloud of electrosmog worldwide over the past decade.

Nevertheless, some excellent scientific data has been gathered about the detrimental effects of microwaves on the nutrients in your food:

• A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture[5] found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact.

• A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamin C[6].

• In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic’s principle active ingredient against cancer[7].

• A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into an inert (dead) form[8]. This study has been cited by Dr. Andrew Weil as evidence supporting his concerns about the effects of microwaving. Dr. Weil wrote:
“There may be dangers associated with microwaving food... there is a question as to whether microwaving alters protein chemistry in ways that might be harmful."

• A recent Australian study[9] showed that microwaves cause a higher degree of “protein unfolding” than conventional heating.

• Microwaving can destroy the essential disease-fighting agents in breast milk that offer protection for your baby. In 1992, Quan found that microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria[10].
Quan stated that more damage was done to the milk by microwaving than by other methods of heating, concluding: “Microwaving appears to be contraindicated at high-temperatures, and questions regarding its safety exist even at low temperatures.”

• Another study about breast milk/infant formula by Lee in 1989[11] found vitamin content becomes depleted by microwaving, and certain amino acids are converted into other substances that are biologically inactive. Some altered amino acids are poisons to the nervous system and kidneys. (Numerous authors mention this study, yet I was unable to find the original article/study, so I cannot personally validate.)
Although many of the above studies are not new, there is certainly ample evidence that microwaving is NOT good for your food.

How Your Microwave Actually Heats Your Food

Microwaves are a form of electromagnetic radiation—waves of electrical and magnetic energy moving together through space. EM radiation ranges from very high energy (gamma rays and x-rays) on one end of the spectrum to very low energy (radio waves) on the other end of the spectrum.

Microwaves are on the low energy end of the spectrum, second only to radio waves. They have a wavelength of about 4.8 inches—about the width of your head.

Microwaves are generated by something called a magnetron (a term derived from the words “magnet” and “electron”), which is also what enabled airborne radar use during WWII. Hence the early name for microwave ovens: radar ranges.

A magnetron is a tube in which electrons are subjected to both magnetic and electrical fields, producing an electromagnetic field with a microwave frequency of about 2,450 megaHertz (MHz), which is 2.4 gigaHertz (GHz).

Microwaves cause dielectric heating. They bounce around the inside of your oven and are absorbed by the food you put in it. Since water molecules are bipolar, having a positive end and negative end, they rotate rapidly in the alternating electric field. The water molecules in the food vibrate violently at extremely high frequencies—like millions of times per second—creating molecular friction, which heats up the food.

If the food or object place in the microwave had no water it would not be able to have this resonance heating type effect and would remain cool.

Or, as investigative journalist William Thomas[12] calls it, “electrical whiplash.”

Structures of the water molecules are torn apart and forcefully deformed. This is different than conventional heating of food, whereby heat is transferred convectionally from the outside, inward. Microwave cooking begins within the molecules where water is present.

Contrary to popular belief, microwaved foods don’t cook “from the inside out.” When thicker foods are cooked, microwaves heat the outer layers, and the inner layers are cooked mostly by the conduction of heat from the hot outer layers, inward2.

Since not all areas contain the same amount of water, the heating is uneven.

Additionally, microwaving creates new compounds that are not found in humans or in nature, called radiolytic compounds. We don’t yet know what these compounds are doing to your body.

In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects, which are poorly understood because they are not as easily measured. It is these athermic effects that are suspected to be responsible for much of the deformation and degradation of cells and molecules.[13]

As an example, microwaves are used in the field of gene altering technology to weaken cell membranes. Scientists use microwaves to actually break cells apart. Impaired cells then become easy prey for viruses, fungi and other microorganisms.8

Another word for these athermic effects is the “microwave effect,” a subject of controversy that I’ll get into a bit later.

Microwave Sickness

When your tissues are directly exposed to microwaves, the same violent deformations occur and can cause “microwave sickness.”

People who have been exposed to high levels of microwave radiation experience a variety of symptoms, including:

• Insomnia, night sweats, and various sleep disturbances
• Headaches and dizziness
• Swollen lymph nodes and a weakened immune system
• Impaired cognition
• Depression and irritability
• Nausea and appetite loss
• Vision and eye problems
• Frequent urination and extreme thirst

There is a good amount of data emerging that people are suffering, to various degrees, these kinds of symptoms from living next to cell phone towers and other high-frequency radiation emitting antennas, which emit microwaves around the clock.

According to Professor Franz Adelkofer, a leading scientist in the area of biological effects of EMF fields:

There is real evidence that hyperfrequency electromagnetic fields can have geno-toxic effects. And this damaged DNA is always the cause of cancer.

We’ve found these damaging effects on the genes at levels well below the safety limits. That’s why we think it’s urgent to base our safety limits on the biological effects, not the thermic ones.

They should be based on biology, not on physics.”

Twenty Years of Russian Research

The Nazis are credited with inventing the first microwave-cooking device to provide mobile food support to their troops during their invasion of the Soviet Union in World War II[14]. These first microwave ovens were experimental. After the war, the US War Department was assigned the task of researching the safety of microwave ovens.

But it was the Russians who really took the bull by the horns.

After the war, the Russians had retrieved some of these microwave ovens and conducted thorough research on their biological effects. Alarmed by what they learned, the Russians banned microwave ovens in 1976, later lifting the ban during Perestroika.

Twenty years of Russian research (and German studies as far back as 1942 Berlin) make a strong argument against the safety of microwave cooking.

Their findings led the Russian government to issue an international warning about possible biological and environmental damage associated with the use of microwave ovens and other similar frequency electronic devices (e.g. mobile phones).

I was not able to personally evaluate any of these older bodies of research, since those documents are now difficult to track down, so I can’t attest to their methodology or conclusions. All you can do is weigh their findings appropriately, as best you can.

The Powerwatch article cited above8 summarizes the Russian research quite well, which I will duplicate below.

• Russian investigators found that carcinogens were formed from the microwaving of nearly all foods tested.

• The microwaving of milk and grains converted some of the amino acids into carcinogenic substances.

• Microwaving prepared meats caused the formation of the cancer-causing agents d-Nitrosodienthanolamines.

• Thawing frozen fruits by microwave converted their glucoside and galactoside fractions into carcinogenic substances.

• Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.

• Carcinogenic free radicals were formed in microwaved plants—especially root vegetables.

• Structural degradation leading to decreased food value was found to be 60 to 90 percent overall for all foods tested, with significant decreases in bioavailability of B complex vitamins, vitamins C and E, essential minerals, and lipotropics (substances that prevent abnormal accumulation of fat).

I might add that this finding is supported by the 1998 Japanese study by Watanabe7 about vitamin B12 in milk, cited above.

The Swiss Clinical Study: Hans Hertel

Some fairly compelling evidence supporting the destructive effects of microwaves comes from a highly cited study by a Swiss food scientist named Hans Hertel. Dr. Hertel was the first scientist to study the effects of microwaved foods on the blood and physiology of human beings.

His small study, coauthored by Dr. Bernard Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry, revealed the degenerative forces produced by microwave ovens on the foods they cooked.

Dr. Hertel concluded that microwave cooking changed the nutrients in the food, and that changes took place in the blood that could cause negative health effects.

Hertel’s conclusions were that microwaving food resulted in:

• Increased cholesterol levels
• Decreased numbers of leukocytes (white blood cells), which can suggest poisoning
• Decreased numbers of red blood cells
• Production of radiolytic compounds
• Decreased hemoglobin levels, which could indicate anemia

Not surprisingly, Dr. Hertel's study was met with great resistance from those with much to lose.

A gag order against Dr. Hertel was issued by a Swiss trade organization in 1992, which was later removed in 1998. But an American journalist, Tom Valentine, published the results of Hertel’s study in Search for Health in the spring of 1992[15].

The study was not without its shortcomings. It involved only eight participants, of which Hertel was one. As compelling as his findings were, his methodology did not stand up to the scientific rigors of the field.

In spite of Hertel’s methodological shortcomings, his findings do raise concerns about what this form of radiation is doing to your food and should be taken as a launching point to larger, more robust studies in the future.

Hertel wrote:

“There are no atoms, molecules, or cells of any organic system able to withstand such a violent, destructive power for any period of time. This will happen even given the microwave oven’s low power range of milliwatts.”

And then there is the issue of biophotons.

Possible Microwave Effects on Your Biophotons

Much of the work in the area of biophotons was done in Germany. Dr. Dietrich Klinghardt discusses biophotons in our 2008 interview.

Biophotons are the smallest physical units of light that are stored in and used by all biological organisms—including you. Vital sun energy finds its way into your cells via the food you eat, in the form of these biophotons.

Biophotons contain important bio-information and are very important to many vital processes in your body. They are partly responsible for your feeling of vitality and well-being. You gain biophotons by eating foods rich in them, such as naturally grown fresh vegetables and sun-ripened fruits, which are rich in light energy.

The more light a food is able to store, the more nutritious it is.

If the “microwave effect” exists (as you shall see, there is a huge amount of evidence that it does), then microwaves can potentially destroy biophotons in the same way that it alters other structures, rendering your food dead and lifeless.

It seems quite plausible that microwaves could disrupt or destroy biophotons, since they are capable of breaking apart DNA bonds!

As far as I can find, there haven’t been any studies of the direct effects of microwave radiation on biophotons, but it seems like an important angle of investigation for the future.

Long-Term Effects of Exposure to Non-Ionizing Radiation
One of the basic controversies about the effects of microwaves centers on whether or not microwaves exert some sort of force beyond heat, commonly called “microwave effect” or “athermic effect.”

It is first necessary that you understand the difference between ionizing radiation and non-ionizing radiation.

There are two basic forms of radiation: ionizing and non-ionizing[16]:

1. Ionizing Radiation: Creates charged ions by displacing electrons in atoms, even without heat. Examples are radiation emitted from radioactive substances in rocks and soil, cosmic rays of the sun, and radiation from man-made technology such as x-rays machines, power stations, and nuclear reactors.

2. Non-ionizing Radiation: Can change the position of atoms but not alter their structure, composition, and properties. Examples are visible light, ultraviolet and infrared waves, waves from radio or television, cellular phones, microwaves, and electric blankets.
Despite not being able to break atoms apart, non-ionizing radiation (such as microwaves) CAN cause physical alterations.

For example, sunlight can damage your skin and eyes. Overexposure to radiation can affect tissues by causing molecular damage, DNA mutations, and other changes that can lead to cancer.

The scary thing is, with all of this radiation surrounding us from cell and cordless phones, radio towers, satellites, broadcast antennas, military and aviation radar, home electronic devices, computers and Internet, we are all part of an involuntary mass epidemiological experiment, on a scale never before seen in the history of the human race.

And the truth is that we don’t really KNOW what long term, low-level (but persistent) radiation does to us—even the non-ionizing type.

But here are some of the things we DO KNOW:[17]

Effects at low levels can be more noticeable than at higher levels. There is something called a “window effect,” meaning an effect occurring only at specific frequencies or power densities, but not occurring just above or below them. A number of studies demonstrate effects of microwave radiation on blood cells via this phenomenon.
For a complete discussion of this, you can read Microwaving Our Planet, written by Arthur Firstenberg, president of the Cellular Phone Taskforce.

Cindy Sage of Sage Associates, an environmental consulting firm, has compiled a comprehensive list of studies[18] showing biological effects at radiofrequency exposure levels far below what would be explainable as “thermic effects” and well within the range you are commonly exposed to every day.

• Resonance intensifies biological effect. Resonance occurs when a form of radiation has a similar frequency as a body part. For example, microwave frequencies are similar to the frequencies of your brain!

• Studies are typically done for short exposure periods, at higher intensities. Scientists claim that duration of exposure is equally important to intensity of exposure, but is often NOT studied, and that long-term, low-level exposure can have effects equivalent to short-term, more intense exposure.

• The effects of radiation are cumulative. Your body becomes more sensitive to it over time.

• There are no longer any control groups, since human beings are all now exposed to such pervasive radiation. Lack of a control group makes it even more challenging to conduct meaningful studies.
The point is, standing in your kitchen while your microwave is zapping your dinner, night after night, will not make you glow in the dark. But over the months and years, what is the cumulative effect on your body and health?

Why expose yourself to these potential dangers when there are safer alternatives for cooking available?

Microwave Effect: Myth or Reality?

Some experts claim that the effects microwaves have on molecules can all be explained simply as the “thermic effect” of heating—in other words, microwave cooking is no more detrimental to food than conventional heating.

They argue that, since microwaves are non-ionizing radiation, then it’s impossible for them to damage your blood cells, or eradicate the folic acid in your spinach.

Others have proposed there is some sort of “microwave effect” that causes changes in the molecules in a way that conventional heating does not. For many years, the party line was that “microwave effect” is a myth.

However, study after study has resulted in evidence to the contrary, showing effects that cannot be explained away as simple thermal effects.

In a letter entitled “DNA and the Microwave Effect”[19] (sourced as Penn State University, 2001), the author reviews the history of the controversy surrounding the microwave effect and the research findings to date. He explains that, although fundamentals of thermodynamics and physics would tell you the microwave effect is impossible, studies keep turning up evidence of its existence.

Some of the main points made in the letter are the following:

• Microwave heating and conventional heating may appear identical on a “macro” level, but the two appear very different on a molecular level.

• Microwaves are effective for sterilization, which has been studied for several decades. There is controversy, however, is about whether it’s the heat they generate or if it’s something else altogether.

• One scientist (Kakita 1995[20]) was successful in demonstrating that microwaves are capable of extensively fragmenting and destroying viral DNA, something that cannot be accomplished by heating alone.

• Multiple studies offer evidence that there are multiple mechanisms for breaking apart DNA without ionizing radiation, but no theory currently exists to explain this phenomenon.
Some scientists are taking advantage of the microwave effect and using microwaves in the laboratory to greatly accelerate chemical reactions, sometimes by a factor of a thousand, resulting in the completion of reactions in minutes that formerly took days or months and a lot of toxic chemicals[21].

This newly found interest in “microwave chemistry” has spurred skeptic scientists into taking another look at what microwaves actually do and how they do it.

Sometimes common sense trumps empirical evidence.

The Penn State letter/article said it best:


“...It would seem there is reason to believe that the microwave effect does indeed exist, even if it cannot yet be adequately explained. What we know at present is somewhat limited, but there may be enough information already available to form a viable hypothesis.


The possibility that electromagnetic radiation in the non-ionizing frequency range can cause genetic damage may have profound implications on the current controversy involving EM antennae, power lines, and cell phones.”

Breaking Free of Your Microwave: A Few Basic Tips!

Am I asking you to toss your microwave oven into the nearest dumpster?

Not necessarily. It can be a useful tool for cleaning. But if real estate in your kitchen is at a premium, it should probably be the first thing to go.

You really CAN survive sans microwave—people are living quite happily without one, believe it or not. You just have to make a few small lifestyle adjustments, such as:

• Plan ahead. Take your dinner out of the freezer that morning or the night before so you don’t end up having to scramble to defrost a 5-pound chunk of beef two hours before dinnertime.

• Make soups and stews in bulk, and then freeze them in gallon-sized freezer bags or other containers. An hour before meal time, just take one out and defrost it in a sink of water until it’s thawed enough to slip into a pot, then reheat it on the stove.

• A toaster oven makes a GREAT faux-microwave for heating up leftovers! Keep it at a low temperature — like 200-250 degrees F — and gently warm a plate of food over the course of 20-30 minutes. Another great alternative is a convection oven. They can be built in or purchased as a relatively inexpensive and quick safe way to heat foods

• Prepare your meals in advance so that you always have a good meal available on those days when you’re too busy or too tired to cook.

• Try eating more organic raw foods. This is the best way to and improve your health over the long run.

Dr. Mercola's website. See at the end of his article for Dr. Mercola's References.
Also there are some videos on the site worth watching.
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MICROWAVE COOKING - is Killing People! An Article By Stephanie Relfe B.Sc. (Sydney)

Microwave cooking is one of the most important causes of ill health. It is certainly one of the most ignored.

There was a lawsuit in 1991 in Oklahoma. A woman named Norma Levitt had hip surgery, but was killed by a simple blood transfusion when a nurse "warmed the blood for the transfusion in a microwave oven!"
Logic suggests that if heating is all there is to microwave cooking, then it doesn't matter how something is heated. Blood for transfusions is routinely warmed, but not in microwave ovens. Does it not therefore follow that microwaving cooking does something quite different?

A little evidence of the harm caused by microwaving cooking was given by the University of Minnesota in a radio announcement:

"Microwaves ... are not recommended for heating a baby's bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby's mouth and throat... Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed.... Warming a bottle by holding it under tap water or by setting it in a bowl of warm water, then testing it on your wrist before feeding, may take a few minutes longer, but it is much safer".

There have been very few scientific studies done on the effect of eating food microwaved food. This is rather surprising when you think about the fact that microwaves have been with us for only a few decades - and that in that time the incidence of many diseases has continued to increase.

Two researchers, Blanc and Hertel, confirmed that microwave cooking significantly changes food nutrients. Hertel previously worked as a food scientist for several years with one of the major Swiss food companies. He was fired from his job for questioning procedures in processing food because they denatured it. He got together with Blanc of the Swiss Federal Institute of Biochemistry and the University Institute for Biochemistry.
They studied the effect that microwaved food had on eight individuals, by taking blood samples immediately after eating. They found that after eating microwaved food, haemoglobin levels decreased. "These results show anaemic tendencies. The situation became even more pronounced during the second month of the study".

Who knows what results they would have found if they had studied people who ate microwaved food for a year or more?

The violent change that microwaving causes to the food molecules forms new life forms called radiolytic compounds. These are mutations that are unknown in the natural world. Ordinary cooking also causes the formation of some radiolytic compounds (which is no doubt one reason why it is better to eat plenty of raw food), but microwaving cooking causes a much greater number. This then causes deterioration in your blood and immune system.

Lymphocytes (white blood cells) also showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants.

Another change was a decrease in the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values.

Each of these indicators pointed to degeneration

The results were published in "Search for Health" in the Spring of 1992. How was this research greeted? A powerful trade organisation, the Swiss Association of Dealers for Electroapparatuses for Households and Industry somehow made the President of the Court of Seftigen issue a `gag order'. Hertel and Blanc were told that if they published their findings they would face hefty fines or up to one year in prison. In response to this, Blanc recanted his findings. Hertel, on the other hand, went on a lecture tour and demanded a jury trial.

FINALLY, in 1998 the Court `Gag Order' was removed. In a judgment delivered at Strasbourg on 25 August 1998 in the case of Hertel v. Switzerland, the European Court of Human Rights held that there had been a violation of Hertel's rights in the 1993 decision. The Court decided that the `gag order' prohibiting him form declaring that microwaved food is dangerous to health was contrary to the right to freedom of expression. In addition, Switzerland was sentenced to pay compensation of F40,000.

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RUSSIANS BAN MICROWAVE OVENS

After the World War II, the Russians also experimented with microwave ovens. From 1957 up to recently, their research has been carried out mainly at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research - and was apparently prosecuted for doing so (J. Nat. Sci, 1998; 1:42-3) - the following effects were observed by Russian forensic teams:

1. Heating prepared meats in a microwave sufficiently for human consumption created:

* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;

2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way;

3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;

4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;

5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;

6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system's capacity to protect itself against cancerous growth;

7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system;

8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;

9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:

* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.

As a result microwave ovens were banned in Russia in 1976; the ban was lifted after Perestroika.

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Standing in front of a microwave is also highly damaging to your health. Perhaps you have already felt this intuitively?

We know that cells explode in the microwave - just fry an egg in your microwave. We are made up of trillions of cells. So work out how many are getting damaged if you stand in front of your microwave for 5-10 minutes.

In the past I had been told that it was important for people to stop eating microwaved food, but I did not pay too much attention to this because I had been microwave cooking for years. I never thought much about it but I suppose that I figured that if something was so bad for us, then there wouldn't be so many people using it. Little did I know.

When I first began seeing clients for sessions of kinesiology, I did not worry too much about telling them to give up eating microwaved food. However, I kept a record of all of the corrections that were needed for each client when they came in. Now, once a correction is made, it is to be hoped that the correction will stay in place for a long time to come, hopefully months if not years. People often ask me "How long will it last?" May answer to them is "That depends on your lifestyle".

Most of my clients came back to see me after about two weeks. In the early days I found that many who came back were not much better. I found that they were again `out of balance'. That is, their electrical circuits were not working correctly (which is common for many people). It was therefore not surprising that they were not much better, because the body does not begin to fully fix itself until the electrical circuits are in balance.

The question was, why did their electrical circuits go out of balance? The answer had to be something that was highly stressful, to effect the body in such a short space of time. Once that answer was remedied, the client would begin to get better. Using muscle testing, I went through the process of testing if the cause was electrical, chemical/nutritional, emotional or structural. Again and again the same answer would come up - electrical. When I then went through a range of possible electrical causes, the same answer again came up again and again - the person had eaten microwaved food! Incidentally, this answer never came up when a person had NOT eaten microwaved food.

I began to tell all of my clients on the first visit that under NO circumstances were they ever to do microwaved cooking again. That includes heating up food or even water in a microwave oven. (Microwaves work on the water in the food). I gave this a higher priority than any of things that are normally considered as health risks, such as cigarettes or alcohol. Immediately I began to get a marked improvement in the results I was getting. Long term problems such as headaches, back aches and emotional instability went away within a few weeks.

Other kinesiologists can confirm these results. David Bridgman, who has years of experience as a kinesiologist, said "Of all the people I test for allergies, 99.9% so far show severe sensitivity to any microwaved food".

I experienced the effect of eating microwaved food for myself one time. I had been doing quite a lot of kinesiology and feeling on top of the world when for no apparent reason I began to feel rather `grey' and rather low.

I realised that I needed a balance from a kinesiologist. Sure enough, I was out of balance. When the kinesiologist used muscle testing to see why my body had gone out of balance, the answer came up ... microwaved food! The trouble was, I couldn't remember eating any. Until I remembered a particular vegetarian restaurant I had been to. When I went back to the restaurant and asked them if they microwaved their food, they told me that they did.

So be warned! Many restaurants use microwaved cooking, even `health' restaurants. Ask if the "steamed vegetables" are in fact steamed - or are they microwaved? I have sent meals back when they have not been what they were described on the menu, much to the surprise of the restaurant owners.
The alternative to heating up or defrosting food is to place it in a saucepan with a little water and lid. Or use a convection oven.

MICROWAVED PLASTIC WRAP HAS 10,000 TIMES FDA LIMITS OF CARCINOGENS!

Sent to me by a reader: Hello Folks. Hopefully all of you are already well enough informed so as to avoid the use of a microwave oven due to the many detrimental effects consuming microwaved food has upon our health, but "just in case", here is some interesting info sent to me by Ron Scanlon -- many thanks, Ron! Cheers, Doug

University of California, Davis Medical Center 2315 Stockton Boulevard, Sacramento, California 95817

As a seventh grade student, Claire Nelson learned that di(ethylhexyl)adepate (DEHA), considered a carcinogen, is found in plastic wrap. She also learned that the FDA had never studied the effect of microwave cooking on plastic-wrapped food. Three years later, with encouragement from her high school science teacher, Claire set out to test what the FDA had not.

Although she had an idea for studying the effect of microwave radiation on plastic wrapped food, she did not have the equipment. Eventually, Dr. Jon Wilkes at the National Center for Toxicological Research agreed to help her. The research center, which is affiliated with the FDA, let her use its facilities to perform her experiments, which involved microwaving plastic wrap in virgin olive oil.

Claire tested four different plastic wraps and "found not just the carcinogens but also xenoestrogen was migrating [into the oil]...." Xenoestrogens are linked to low sperm counts in men and to breast cancer in women. Throughout her junior and senior years, Claire made a couple of trips each week to the research center, which was 25 miles from her home, to work on her experiment. An article in Options reported "her analysis found that DEHA was migrating into the oil at between 200 parts and 500 parts per million. The FDA standard is 0.05 parts per billion."

Her summarized results have been published in science journals. Claire Nelson received the American Chemical Society's top science prize for students during her junior year and fourth place at the International Science and Engineering Fair (Fort Worth,Texas) as a senior. "Carcinogens --At 10,000 Times FDA Limits" Options, May 2000. Published by People Against Cancer, 515-972-4444 begin_of_the_skype_highlighting 515-972-4444 end_of_the_skype_highlighting

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So, it's up to you. One point to bear in mind is that our society runs pretty much on money. The multinational companies who make microwave ovens make a lot from the sale of them. There is no money in telling people to stop microwave cooking. There is, however, the satisfaction of knowing that you are saving people's lives and future happiness by spreading the word to stop eating microwaved food.

ALTERNATIVE

You can heat food quickly in a convection oven. It's just an ordinary oven with a fan.

You can also easily and quickly heat up food, even frozen pasta, by using a saucepan with a lid and a little water, to moisten it from the steam.
If someone is coming home late, and you want to give them warm food when they arrive, put a saucepan lid over the food while it is on a plate. Put the plate of food on a simmering saucepan of water. It will stay warm without drying up.

If you want to cook food, do it the old fashioned ways - it tastes much better that way!



(just kidding, besides, they are way too cute to eat!)
Just the Facts: Microwave Ovens



PM01: Microwave Oven Dangers!



Microwave Oven Radiation Test PART 1 - LEAKAGE

Hidden hazards of nano-ingredients

Hidden hazards of nano-ingredients

There's something in your food that's even worse than sugar and this microscopic new threat isn't even listed on the ingredients label.

These tiny terrors are called "nanoparticles" or "nanomaterials," and they've been scientifically engineered to make foods look better and last longer.

But when it comes to nano, just say no-no -- because nanotechnology, as it's called, is wildly unregulated and dangerously untested. In fact, we have no idea at all what this junk might to do humans -- yet you're probably eating it right now.

Welcome to your new life as a supermarket lab rat.
What little we do know is downright frightening: A two-year study on animals at UCLA found nano-titanium dioxide -- the most common nanoparticle -- caused DNA and chromosome damage, according to AOL News.

The researchers say this kind of severe damage could lead to cancer, heart disease and brain disease... and yet these nano-particles are turning up in everything from fruit and vegetable coatings to salad dressing to ice cream.

We used to call that food tampering. Instead, the mad scientists behind this sick scheme are considered industry pioneers.
Meanwhile, the FDA is so in the dark on this one that they won't even admit it's in your food... even if its own experts say it is. In fact, the AOL News report found that 20 of the world's top food makers have their own nano-labs or contracts with universities to develop nano-ingredients for them.

And because there's no requirement to list these particles on nutritional labels, there's no way of knowing if your food has been nano-tainted... and therefore no way to avoid it.

It's reaching the point where the only way to be safe is to grow your own -- and if you have the time and space, don't wait -- spring is here. Start planting today.

NUFF SAID!

IBM NANOTECHNOLOGY VERY COOL! Moving Individual Atoms with Tuning Forks for Memory Storage.

CANCER DOES NOT HAVE TO BE A DEATH SENTENCE!!! - Drugs Part III

Today’s world is like “the Matrix” -
White is Black and Black is White.
(An Example of the Result from "Air-frame Shock Testing")

The Cancer Industry is well organized, unbelievably well funded, and has total control over the news media due to the massive amounts of advertising dollars spent by Big Pharma.

You’re about to discover the most potent alternative cancer treatments that 94% of doctors don’t even know exist… and that Big Pharma keeps ‘hushed up’ to protect their profits...



What is Cancer?

Conventional medicine defines cancer as a colony of malignant cells, or a tumor. If you have a tumor, then the conventional oncologist will try to cut or slash it out via surgery. After they cut you, then they typically recommend chemo to try to kill any remaining cancer cells with toxic poisons. And they will finish off with radiation, to burn whatever cancer cells remain. This is why I, and many others, refer to “the Big 3” protocol as “Slash, Poison, and Burn.”

Alternative medicine sees cancer as a multidimensional, systemic total body disease. The tumor is merely a symptom and the purpose of the alternative cancer treatment is to correct the root causes of cancer in the whole body.

Cancer Truth - Author Ty Bollinger speaks about cancer!


Author Ty Bollinger shares the TRUTH about cancer and his book, Cancer-Step Outside the Box. Described by Jeff Rense in his latest interview with Ty as "The Bible of Alternate Treatments and Therapies," this book is changing the way we look at cancer treatments. Cancer patients deserve to know the truth and to make choices based upon this truth. And the truth is that the proven cancer prevention strategies and the real cures for cancer do not need a prescription, nor do they require surgery or barbaric procedures like radiation or chemotherapy. But you might ask... Ty, isn't chemotherapy a proven scientific treatment? The answer is YES, it is! It has been scientifically proven to fatally poison several hundred thousand people each and every year. Did you know that the overall success rate for most cancers treated with the chemotherapy is around 2.3%? In other words . . . Chemo has a 97.7% fatality rate... . . . and it is not only legal, but it is readily accepted by most oncologists as one of the best treatments for cancer. Visit the website: and BUY THE BOOK THAT JUST MIGHT SAVE YOUR LIFE ONE DAY: http://www.CancerTruth.net

Why is my Doctor against Alternative Cancer Treatments?

"Ain't no money in the cure, the money's in the medicine...that's how a drug dealer makes his money, on the comeback." Chris Rock - Doctors & Drugs!



Your doctor is against these treatments because from the first day of medical school, doctors are brainwashed into believing that disease can only be treated with drugs. You can rest assured that your doctor has likely been convinced that the only viable treatments for cancer are chemo, surgery, and radiation.

Most doctors have a tendency to believe that not only what they were taught in medical school must be true, but they also believe that what they were not taught must not be important! As a result, most doctors are still thinking “inside the box” when it comes to cancer. Doctors who think “outside the box” and treat the actual cause of disease rather than the symptoms are labeled as “quacks.”

The FDA has a track record of raiding the offices of alternative practitioners, destroying their medical records, and putting them in jail...

In addition, many doctors are afraid of expensive, time consuming lawsuits, and their insurance carrier may drop them if they use alternative treatments. Their state medical boards may fine them and revoke their license.

And remember, doctors are human. Due to the fact that others doctors will publicly ridicule them if they use alternative treatments, many doctors succumb to recommending “the Big 3” as a result of peer pressure.

Do Alternative Treatments Work?

The evidence that there are literally hundreds of alternative cancer treatments which really do work is beyond voluminous. However, only a precious few treatments are strong enough and act fast enough to effectively treat a cancer patient who has been deemed to be “terminal” by his doctor.

And to make the matter even more murky, these few treatments are generally not the best-known treatments! The primary purpose of Cancer - Step Outside the Box is to make people aware of alternative cancer treatments and to identify these rare treatments which actually do work on advanced cancer.

Here’s why: while at medical school, doctors not only receive biased information but also learn a very drug-intensive style of medicine.

As a result, most doctors are still thinking “inside the box” when it comes to cancer.

The cancer “box” is largely the creation of multinational pharmaceutical companies...

...attempting to peddle their poisons (such as chemotherapy) in an effort to increase shareholder profits.

Sadly, these profits are oftentimes generated at the expense (both monetarily and physically) of the dying cancer patient.

The official "war on cancer" was declared by President Nixon in 1971, but the REAL war is being fought against alternative cancer treatments!

Cancer patients deserve to know the truth and to make choices based upon this truth. And the truth is that the proven cancer prevention strategies and the real cures for cancer do not need a prescription, nor do they require surgery or barbaric procedures like radiation or chemotherapy. But you might ask...

“Ty, isn't chemotherapy a proven scientific treatment?”

The answer is YES, it is! It has been scientifically proven to fatally poison several hundred thousand people each and every year. Did you know that the overall success rate for most cancers treated with the chemotherapy is a paltry 3%? In other words . . .

“Chemo has a 97% fatality rate”...



CANCER DOES NOT HAVE TO BE A DEATH SENTENCE!!!

You’re about to discover the most potent alternative cancer treatments that 94% of doctors don’t even know exist… and that Big Pharma keeps ‘hushed up’ to protect their profits...

Ty Bollinger is a happily married husband, the father of three wonderful children, former competitive bodybuilder, devoted Christian, medical researcher, and also a certified public accountant.

During the last 15 years, Ty lost 7 close family members due to cancer. H has devoted the last decade ofhis life to medical research to find alternative cancer treatments and cures so YOU and YOUR family don't have to experience the same tragedy. There is a summarized voluminous amount of research in his book, Cancer - Step Outside the Box.

"I initially published my book in the fall of 2006. Since then, I am thankful to say that I have had the privilege of sharing this vital, life-saving information with over 30,000 people across the world and have been blessed to learn that my book has played a vital role in the survival of many cancer patients. The book is now in its 4th edition.

According to R. Webster Kehr, the "CancerTutor": As a general rule, the response to the book has been very positive & rewarding. I have been invited to be a guest on numerous radio and television programs, & have also traveled across the globe as a guest speaker at cancer conferences & have spoken to health conscious groups as far away as New Zealand."



What is Cancer?

Conventional medicine defines cancer as a colony of malignant cells, or a tumor. If you have a tumor, then the conventional oncologist will try to cut or slash it out via surgery. After they cut you, then they typically recommend chemo to try to kill any remaining cancer cells with toxic poisons. And they will finish off with radiation, to burn whatever cancer cells remain. This is why I, and many others, refer to “the Big 3” protocol as “Slash, Poison, and Burn.”

Alternative medicine sees cancer as a multidimensional, systemic total body disease. The tumor is merely a symptom and the purpose of the alternative cancer treatment is to correct the root causes of cancer in the whole body.

Why is my Doctor against Alternative Cancer Treatments?

Your doctor is against these treatments because from the first day of medical school, doctors are brainwashed into believing that disease can only be treated with drugs. You can rest assured that your doctor has likely been convinced that the only viable treatments for cancer are chemo, surgery, and radiation.

Most doctors have a tendency to believe that not only what they were taught in medical school must be true, but they also believe that what they were not taught must not be important! As a result, most doctors are still thinking “inside the box” when it comes to cancer. Doctors who think “outside the box” and treat the actual cause of disease rather than the symptoms are labeled as “quacks.”

The FDA has a track record of raiding the offices of alternative practitioners, destroying their medical records, and putting them in jail...

In addition, many doctors are afraid of expensive, time consuming lawsuits, and their insurance carrier may drop them if they use alternative treatments. Their state medical boards may fine them and revoke their license.

And remember, doctors are human. Due to the fact that others doctors will publicly ridicule them if they use alternative treatments, many doctors succumb to recommending “the Big 3” as a result of peer pressure.

Do Alternative Treatments Work?



The evidence that there are literally hundreds of alternative cancer treatments which really do work is beyond voluminous. However, only a precious few treatments are strong enough and act fast enough to effectively treat a cancer patient who has been deemed to be “terminal” by his doctor.

And to make the matter even more murky, these few treatments are generally not the best-known treatments! The primary purpose of Cancer - Step Outside the Box is to make people aware of alternative cancer treatments and to identify these rare treatments which actually do work on advanced cancer.

To watch the entire amazing, eye-opening interview with Jeff Rense

My book contains a wealth of information that your doctor probably doesn’t know...

Here’s why: while at medical school, doctors not only receive biased information but also learn a very drug-intensive style of medicine.

As a result, most doctors are still thinking “inside the box” when it comes to cancer.

The cancer “box” is largely the creation of multinational pharmaceutical companies...

...attempting to peddle their poisons (such as chemotherapy) in an effort to increase shareholder profits.

Sadly, these profits are oftentimes generated at the expense (both monetarily and physically) of the dying cancer patient.

The official "war on cancer" was declared by President Nixon in 1971, but the REAL war is being fought against alternative cancer treatments!

Cancer patients deserve to know the truth and to make choices based upon this truth. And the truth is that the proven cancer prevention strategies and the real cures for cancer do not need a prescription, nor do they require surgery or barbaric procedures like radiation or chemotherapy. But you might ask... “Ty, isn't chemotherapy a proven scientific treatment?”

The answer is YES, it is! It has been scientifically proven to fatally poison several hundred thousand people each and every year. Did you know that the overall success rate for most cancers treated with the chemotherapy is a paltry 3%? In other words . . .

“Chemo has a 97% fatality rate”...

The sad fact is that chemo is not only legal, but it is readily accepted by most oncologists as one of the best treatments for cancer. At least that's what the typical oncologist tells the cancer patient....

...but in 1986, McGill Cancer Center in Montreal, one of the largest and most esteemed cancer treatment centers in the world, surveyed 64 oncologists to see how they would personally respond to a diagnosis of cancer. The results will blow your mind. Are you sitting down? Of the 64 oncologists surveyed, 58 said that...

“ALL chemotherapy programs were unacceptable to them and their family members due to the fact that the drugs don’t work and are toxic!”

That means that 91% of the oncologists surveyed would not submit themselves to the same protocols that they prescribe to their patients! Is it just me, or does this seem hypocritical to you? I believe that this is not only hypocritical, but it borders on being criminal! They know that chemo will kill more patients than it will help, but they continue to tell their patients that it is their "best treatment option." What a damnable lie!

It seems that almost every week, I get an email from a friend or relative of a cancer patient who is being KILLED by chemotherapy. I have posted a few of the heartbreaking emails below.

Email1, Email2, Email3

There are many folks who know the truth about chemo and haven't swallowed the LIES of the Cancer Industry. I recently received an email from Cobus Rudolph, a gentleman in South Africa who was diagnosed with terminal cancer in March of 2009. After reading Cancer - Step Outside the Box, he REFUSED chemotherapy and implemented several treatments protocols outlined in the book. In September 2009, he learned that he is totally cancer free! Below is an inspiring video of Mr. Rudolph telling his "cancer success" story.



Vic Whiley Cancer Survivor!


The two videos above represent just a couple of the literally tens of thousands of cancer survivors who have successfully treated their cancer with potent natural treatments.

It takes time to get to the bottom of important issues, and therein lies the problem. People want to learn everything they need to know about something by watching an hour of TV; students want to learn complicated mathematics while they play video games. But this won’t work when it comes to learning about the cures for cancer.



“You must do your homework!”

SIX Natural Cures for Cancer?



There's a lot of misconception about cancer. We have been told by the so called 'experts' who work in accordance with the big pharmaceutical businesses that there is NO known way to cure or even prevent it, and instead they advise us to take their chemo & radio treatments for it which, quite clearly, either cause more damage than there actually is or have no effect on the cancer at all!

However, there are people out there (Rick Simpson, Jim Humble, just to name a few) who have discovered natural, safe and more effective substances to combat cancer. Hundreds, if not thousands of people worldwide have used these substances and claimed to have successfully cured themselves of various forms of cancer, including terminal, and others claim to have cured themselves of other illnesses like arthritis, migraines, MS, anxiety, depression and even AIDS & malaria by using them. But the mainstream media will not promulgate any of this, and the big pharmaceutical companies will not endorse them. Why? Maybe it's because they're not as profitable as their own made drugs!

The big pharmaceutical industry invests so much money by manufacturing and selling their medication drugs and by deluding the public into thinking that there is no other alternative medicine. If the people found out about these substances, the whole of this monopoly may well just fall apart.

Also, science has proven time and time again that the cause of cancer is due to under nutrition, especially due to a lack of nutrients like vitamins C & B17, and due to an acidic body. This is because the nutrients & enzymes we consume, from say a diet consisting of raw foods like fruits & vegetables, neutralize unhealthy acidic cells in the body, like cancer cells, and protect the body against the cancer causing agents that we pick up in our everyday lives from cigarette smoke, mobile phones, food & drink additives, and pollution in general. If our bodies became nutrient deficient, these carcinogens will accumulate inside of us, destroy tissues and eventually form cancers. This is why cancer is so common in todays world, as most people's diets consist of nutrient depleted, processed foods. So the obvious way to prevent or possibly cure cancer is... simply by having a healthy diet! Drink clean water, eat more raw fruits & vegetables that make your body alkaline, unlike meat and dairy that makes it acid and cancerous!

If we all started eating more healthily by growing our own food instead of buying the carcinogen loaded, genetically altered crap from the supermarkets, and used, say stone-fruit seeds, MMS, cannabis & mangosteens as alternative medicines, this planet could almost be disease free. Who needs pharmaceuticals when the solution was already here?

These videos below contain more information on each of these potential remedies:

Bob McCauley is interviewed in this Fine Living Network profile of chlorella, the world's most powerful wholefood.





MEDICAL WEED!



MMS, Jim Humble & the Miracle Mineral.



In mid 1996, deep within the mining jungles of South America, a United States scientist named Jim Humble made an almost accidental discovery... a discovery that would change the course of human health history forever. Out of one small mining team's struggle for survival, came a simple, yet all-prevailing cure for nearly every pathogen-borne disease known to mankind.

It started with malaria. Caused by a protozoan parasite, this disease kills over one million people every year. After more than 75,000 documented successful treatments of this disease, many of which took effect in less than four hours, it was discovered to have similar effects on diseases caused by viruses, bacteria, fungi and proteins; diseases like: AIDS, Hepatitis A, B & C, Typhoid, BSE (mad-cow disease), Cancers, Herpes, Pneumonia, Tuberculosis, Arthritis, Asthma, Colds and Flus... including H5N1 ("Bird Flu").

In the summer of 2007, this man heroically stepped out of the shadows to make this information freely available to all humanity. He believes the long-term availability of this substance may soon be heavily controlled by "the powers that be". The ingredient(s) are few... the chemistry, simple... the science, sound... the materials (right now)... abundant.

Chances are, however, you've never heard of this substance from your doctor. Few medical doctors are practicing chemists. Sadly, you won't find it at your local pharmacy anytime soon. Nature can't be patented. Pharmaceutical companies profit from "treatments" not cures. Ironically, however, this substance has already been approved for varied uses by the FDA. Used in many industries for the eradication of pathogens outside the body, its safety for human consumption has hardly been disclosed to the public. Taken as suggested, it serves to destroy all known pathogens within the body... on contact, leaving behind only a negligible trace of sodium.

What is this mystery panacea?

A simple and stabilized dioxide ion which, once in the human body, becomes the most powerful killer of disease that has ever been known. It can be bought and easily prepared in your own kitchen. A single bottle can last an entire family a year. Taken orally, it can save your life, or the life of someone you love. There are a hundred reasons why everyone should have at least one bottle, if not more, on-hand.

MiracleMineral.org Cures to AIDS, hepatitis, malaria, herpes, TB, cancer & other diseases edit this microsummary. Learn more about Jim Humble's story and his amazing gift to humanity, called "Miracle Mineral Supplement".

NUFF SAID!!!