ESSENTIALHEALTHISSUES

A collection of articles on various issues

related to health, nutrition and

disease prevention

he doctor of the futurewill give uo mediciuebut will iuterest his patientsin the care of the human frame,in diet, and in the cause andprevention of disease.

This book is intended to inform and educate thereader regarding new and different health issues.It is not intended to diagnose disease or toprovide specific medical advice.

ISBN 1-929205-05-8Published by Weisman Publications

P.O. Box 405Eagan, MN 55122

CONTENTS

Natural vs. Synthetic Vitamins 24

Organic vs. Inorganic Minerals 32

THE CAUSE OF DISEASEAND ILLNESS

There are many theories as to why people get sick oracquire a disease, and there are even more treatments thanthere are ailments. However, most treatments today preformeither a quick fix of the problem, and thus never cure theproblem, or they treat symptoms of the problem, which alsodoes not cure the problem. To cure the problem one needs totreat the cause of the disease or illness, and this requiresknowing what the cause is and what it is not.

While modern medicine has a host of drugs and medicalprocedures for the treatment of disease, these methods havenot been very effective and often cause adverse reactions.Drugs do not work with the body to help it heal itself. Insteadthey work against the body forcing it to do something itnormally would not do, or preventing it from doing somethingthat it normally would do.

So what causes disease and illness? Most might state thatgerms are the cause. This is not actually the case as we will seelater. The vast majority of illnesses and diseases are causedfrom one or both of these conditions:

• Deficiency• ToxicityFirst let's deal with the deficiency problem. A deficiency of

what? A deficiency of food. What is food? It is not merelythe things you eat, but actually the things your body needswhich are contained in the things you eat. The following is alist of these substances which actually make up our food.

Types of Food:

1. Proteins - Needed to build up the muscles, meat,ligaments, tendons, organs, glands, nails, hair, andmany vital body fluids, and are needed for bone growth.

2. Carbohydrates - 200 different types, only 8 areessential. In the form of sugars, starches, and fiber.Supplies the body with the energy it needs to function.

3. Fats - Essential fatty acids and unsaturated fats arenecessary for good health. They are used by the cellsfor rebuilding and producing new cells. Fats provideenergy and support growth. Improves skin and hair.

4. Water - Makes up 70% of the body. Is involved in everyfunction of the body. It transports nutrients and wastesin and out of cells. Necessary for digestion, absorption,circulation, and excretory functions.

5. Vitamins - 13 known kinds. Regulates metabolism,assists in biochemical processes and bodily functions.

6. Minerals - 5 major minerals and 13 trace minerals. Everyliving cell depends on minerals for proper function andstructure.

7. Amino Acids - 28 used in the body, 9 are essential. Thebuilding blocks for proteins; used by the brain tocommunicate with nerve cells; enables vitamins andminerals to function.

8. Enzymes - Catalysts for all biochemical activities. Usedfor digesting food, stimulating the brain, providingcellular energy, repairing tissue and cells.

9. Phytochemicals - There are 103,000 known types ofplant compounds. Needed for the immune system,healing, utilization of vitamins, general health.

These then are the components that actually make up our"food." An apple simply contains some of these things andthe rest is waste. A deficiency in anyone of these food

categories can weaken or upset the immune system, digestivesystem, lymphatic system or other bodily functions and resultin an illness or disease.

The other problem which causes or leads to illness anddisease is that of toxicity. A toxic substance is that whichadversely affects one of the bodily functions. The following isa list of things that are toxic.

Types of Toxicity:

1. Poisons - Includes obvious poisonous substances: ratpoison, arsenic, strychnine, drain cleaner.

2. Metals - Metals such as lead, mercury, aluminum.

3. Drugs - All drugs, whether they are the medicallyprescribed drugs or the "illegal" kinds, includingalcohol, work against the body. They are not food.They all cause some type of chemical imbalance.

4. Biotoxins - Salmonella, E. coli, botulism which at highconcentrations can result in food poisoning.

5. Pollution - Due to our industrial age, toxic pollutantshave greatly increased-smog, industrial waste,carbon monoxide, petrochemicals.

6. Chemicals - We have many toxic chemicals in ourcleaners, detergents, deodorants, soaps, cosmetics,paints, solvents, pesticides and herbicides.

7. Food Additives - Many substances added to food aretoxic-colorings, flavorings, NutraSweet, saccharin,preservatives, MSG, BHA,BHT, nitrites, alum, phenol.

8. Refined Foods -Sugar, salt, white flour (bread, pastries),and white rice are not well assimilated by the body.

9. Excess Food- Certain vitamins, minerals and aminoacids if taken in excess can be toxic to the body.

When any of these things are present in the body they willadversely interfere with normal physiological functions. This

is the definition of a toxin or poison. These things candeteriorate the cells, weaken the immune system, upset thedigestive system, constrict the lymphatic system and damagethe nervous system. The result is sickness and disease.

Most people today are told that germs and viruses are themain cause of disease and illness. This is not really correct.As long as you have a healthy immune system, it will repelevery form of germ, bacteria and virus, thus preventingdisease. What causes the immune system to be unhe,althy?Deficiency or toxicity. This is what actually is the cause ofnearly all disease and illness.

For the most part, germs and bacteria attack only thatwhich is unhealthy, diseased, or dead. When the body doesnot have all the nutrients (types of food) that it needs, the cellswhich make up an organ or tissue do not receive the nutrientsit needs. It becomes unhealthy, entering diseased state as thecells are weak or dead. The same is true if a toxin gets into thecells. The function of germs and bacteria are to consume andclean up the unhealthy, diseased or dead substance. This iswhat is called decay or decomposition of organic matter.Germs and bacteria are attracted to these conditions, just likeinsects are attracted to trees and plants which are diseased ordead. The insects will not consume the healthy trees andplants. Likewise, germs and bacteria do not consume healthytissue, cells and organs. This is the order of things which Godcreated. If the germs and insects would consume everythingthat was healthy, then the biological world God created wouldbe self-destructive in its nature. Life as we know it neverwould have gotten off the ground.

When the body becomes unhealthy due to deficiency ortoxicity, germs or viruses will invade the unhealthy tissue,organ or bio-system (respiratory, digestive, circulatory,nervous, etc.). The proper course of action is not only toeliminate the germs or virus, but to also correct the deficiencyor toxicity problem which allowed the infection by the germsor virus in the first place. Germs are simply part of the naturalprocess of cleaning up diseased cells and tissue.

There are only a few types of germs and bacteria thatactually cause disease or illness, but only under abnormalconditions. These are biotoxins or pathogens. A pathogen isa microorganism or substance that is capable of producing adisease.1 An example of this would be E. coli. Pathogensonly cause disease when they are in such concentration as tooverwhelm a healthy immune system. This would be the casewith food poisoning (salmonella), or having poor sanitation inwhich sewage gets into a water or food supply.Germs, viruses and bacteria are everywhere. They are on

everything you touch, in all the food you eat, and within everybreath you take. The body has the amazing ability to ward offgerms and viruses, prevent diseases, and heal itself if given theproper food and kept from toxins. Actually, most diseases andillnesses do not involve germs or viruses, yet nearly all of themdo involve the problems of deficiency or toxicity. Alzheimer'sdisease can be due to aluminum toxicity, and cardiovasculardisease can be due to a magnesium deficiency. Cancer,arthritis, ulcers, chronic fatigue, gallstones, constipation,hypertension, diabetes, asthma, insomnia, and eczema areailments that are due to a deficiency or toxicity problem, butdo not involve germs, and only cancer may involve a virus.

Today we have many new and different causes of deficiencyand toxicity; much more than what existed only 50 years ago.The result is a greater percentage of people having illnessesand diseases than before. The following are some of thesemodern day problems that result in deficiency or toxicity.

Modern Causes of Deficiency & Toxicity:

1. Depleted Soil - The soil is being depleted of nutrientsdue to our failure to implement God's land sabbath,giving the land a rest every 7th year. Result: Deficiency

2. Inorganic Fertilizers - Causes harmful nitrite com-pounds to get into the crops. Result: Toxicity. SuppIi~sinsufficient nutrients to crops. Result: Deficiency.

3. Hybrid Crops - Contain fewer vitamins, minerals andPhytochemicals. Result: Deficiency. They are moreprone to disease causing insects go after them and thusrequire pesticides. Result: Toxicity.

4. Hybrid Cattle - Are more prone to disease thus they needvaccinations and antibiotics. Result: Toxicity.

5. Herbicides - Chemicals used to killweeds around cropsget into the food. Result: Toxicity.

6. Produce Not Vine Ripened - Picked early so itwillnot rotin transport or on the grocery shelves. Contains 90%less phytochemicals and 30% less vitamins andminerals than vine ripened food. Result: Deficiency.

7. Junk Food - We have a very high intake of nonfoods(snacks, instants meals, fast food, canned foods,coffee, pop), which have little or no nutritional value.Result: Deficiency.

8. Impure Water - Chlorine (a poison) and fluoride (a toxin)are added to municipal water supplies. Both can becarcinogenic. Chemicals and pollutants also seep intowater sources. Result: Toxicity.

9. Processed Foods - Food processing removes up to 90%of the vitamins & minerals. Result: Deficiency.

10. Bad Health Habits - The use of cigarettes, tobacco,alcohol, aluminum cookware, etc., puts harmful sub-stances directly into the body. Result: Toxicity.

11. Sterilized Foods - Many foods are pasturized,sterilized, heated, or radiated to destroy germs andbacteria, but this also destroys enzymes, vitamins,amino acids, & EFAs, thus making the food biologicallydead or inactive. Result: Deficiency.

12. Drugs - Most drugs interact with nutrients in the body,causing a depletion of vitamins, minerals or enzymes.Result: Deficiency.

Diseases which were rare or infrequent only 70 years agohave become major problems. Today 92% of all people willdie of some disease. In fact, the diseases we used to considerold age diseases, are now children's diseases. We now havechildhood diabetes and childhood arthritis, while cancer hasbecome the number one killer of our youth. Today, theaverage four-year-old already has plaque build up in theirarteries, while over 90% of the youth of America cannot passthe president's minimum physical fitness requirements.

Why are children suffering for "old-age" diseases andillnesses? For the same reason that older people suffer fromthem-deficiency and toxicity. From the day a child is bornhe gets poor quality breast milk or not enough of it. Then thechild gets baby food that is refined, processed and biologicallydead. Mter that the child is allowed to eat candy, processedfoods, and other junk. The result: disease due to deficiencyand toxicity. There is no scientific reason why someoneshould have heart disease, cancer or Alzheimer's disease justbecause they are old, let alone a child. Age does not causedisease, it only offers more opportunities for bad healthpractices and incidences of deficiency and toxicity.

It is odd that no one would ever consider putting kerosinein their automobile's fuel tank, or putting castor oil in thecrankcase. They know it would not run properly. Yet theyhave no concern at all for what they put into their body's fueltank or stomach. God designed the human body to functionwith food, and much of what people eat today is not food or iseven toxic. It tastes good so people think it is all right. But ...

"Be not deceived; God is not mocked, For whatsoever a man sows,that shall he also reap" (Galatians 6:7).As it is said, you are what you eat. So when junk is put into

the body, you get a junky body. People who eat toxic foodproducts may think they get away with something since theyfeel all right. But the problem is cumulative over the years,and eventually results in a disease, and all the doctor can do isoperate or drug you to death. When the issue is really boileddown, it seems that ignorance is the real cause of disease.

God's Food Laws

Many Christians may be surprised that the Bible is in part abook on health, and that God established various laws andprocedures for us to follow to promote better health. There arelaws on sanitation, hygiene, quarantine for contagious diseases,and many food laws.

God told Adam and Eve after their fall that they "shall eatthe herb of the field" (Gen. 3:18). Plants and herbs were amajor food source. In fact, there are many verses in the Biblewhich indicate that plants and herbs could be used for healingand medicinal purposes:

• Purge me with hyssop, and I shall be clean. Psalm 51:7

• Let them take a lump of figs, and apply it as a poultice on theboil, and he shall recover. Isaiah 38:21

• Along the river will grow all kinds of trees ... Theirfruit will befor food, and their leaves for medicine. Ezekiel47:12

• He [the Lord] causes the grass to grow for the cattle, andherbs for the service of man. Psalm 104:14

• For one believes that he may eat all things: another, who isweak, eats herbs. Romans 14:2

• And the leaves of the tree were for the healing of thenations. Revelation 22:2

In regards to animals, God specifically told man whichanimals we can eat and which ones we cannot eat. The food lawsgiven by God were not based upon some ritualistic practices, butwere based upon sound biological principles. For example, theprohibition against eating shellfish such as lobster, crabs, shrimpor snails is based on health principles. These animals arescavengers and bottom feeders. They eat the scum, excrementand dead decaying matter that settle on the bottom of the oceanfloor. Thus, their meat is toxic and harmful to us.

The body is a unique and complicated mechanism. When webuy some complicated device at the store, we read themanufacturer's operating manual to see how the device should beproperly operated. Likewise, we too have a manufacturer, thecreator God Almighty. It thus would make sense to read andfollow His operating manual-the Bible-to determine what arethe best procedures to follow so that we function properly. Thefoods that were fit to eat God designated as being "clean," and thatwhich was unfit to eat was regarded as "unclean." The followingare the laws and guidelines God established for our food:

"I have given you eve/}' herb that yields seed, and eve/}' treewhose fruit yields seed; to you it shall be for food." Gen. 1:29

~~

'These are the animals which you may eat. .. Among thebeasts, whatever divides the hoof, having cloven hooves and

chewing the cud, that you may eat. "

'"' Lev. 11:2-3; Dent. 14:4-6 ~

cows& bulls' ., gazelle

~ caribou bU~:~~&

antelope elk & moose

You shall not crossbreedsheep & lamb livestock. Lev. 19:19Also products from these animals: milk, butter, cheese, gelatin, oil

~

.,.....

ox& cattle

"These you shall not eat among those that chew the cud orthose that have cloven hooves." -Lev. 11:4-8; Dent. 14:7-8

hares &camel, llama rabbitschews the cud but doesnot have cloven hooves

has cloven hooves but does notchew the cud

"These also shall be unclean to you among the creepingthings that creep on the earth. Also every creeping thing that

flies is unclean for you." -Lev. 11:29-31,42; Dent. 14:19

'I _~.,lib~Vturtle & \.,II( flymg ~ ~ .tortoise lizards insects snakes bugs centipede

Also: worms, butterflies, moths, caterpillar, alligator

"What ever goes on its paws, among all kinds of animals thatgo on all fours, those are unclean to you." - Lev. 11:27

dogs,wolves,coyotes

1t• squirrel

~ beave;...·.·~... .fox ~

weasels & ferrets

''These you may eat of all that are in the water: whatever in thewater has fins and scales, whether in the seas or in the

rivers-that you may eat. "Lev. 11:9; Dent. 14:9

~ -'""T'~"trout

~pike

~walleye

~salmon

pollock bass anchovy

Also: crappie, sunfish, cod, mackerel, tuna, flounder, snapper, haddock

"But all in the seas or in the rivers that do not have finsand scales, . .. they are an abomination to you. .. You

shall not eat their flesh. "

~ Lev. 11:10-12; Dent. 14:10 ~

sharks <£@ '~ catfish

eelsoctopus &squid

clams &oystersE(C

lobsterfrogs &toads

dolphin snails

Also: jellyfish, seahorse, rays, sturgeon, whales, seals, walrus, starfish

"And these you shall regard as an abomination among thebirds; they shall not be eaten."Lev. 11:13-19; Dent. 14:12-18

storks, swan .".

herons, & vulture &falcon cranes hawks buzzards

Also: raven, kite, seagull, hoopoe, crow, pelican, osprey, & bat

dove &pigeon

and the eggs ofall clean birds

"Of winged insects that go on all four legs,you may eat those with jointed legs above

their feet for leaping." Lev. 11:21-22

• You shall not eat anything that dies of itself Dent. 14:21• You shall eat no fat or blood of any animal. Lev. 3:17; 7:23• 00 not eat internal organs (liver, kidneys). Lev. 3; 7:3-5

The Problems withVaccinations

Debate on childhood immunizations and general vaccinationshas not let up since routine vaccinations of children began in theU.S. in the 1950s. The proponents of vaccines claim they aresafe, which is not true, and that they are responsible foreliminating many diseases, which also is not true.

Since vaccines are a big money making business, those involvedin their manufacture (drug companies) and use (doctors &pediatricians) are not so willing to tell the public all the factssurrounding vaccine use. Too much income is at stake. Here aresome facts regarding vaccines and vaccinations which everyoneshould know:

Toxic Chemicals in VaccinesThe biotech firms are cranking out new vaccines as fast as theycan, and the general public has no idea what is in them. Theseare some of the harmful ingredients used in vaccines:

• Formaldehyde-a known cancer causing agent.• Thimerosal-a mercury derivative used as a preservative inthe vaccine. It can cause brain injury and autoimmunedisease.

• Ethylene glycol-antifreeze.• Phenol-also known as carbolic acid, which is used as adisinfectant and a dye.

• Aluminum-is associated with Alzheimer's disease andseizures; also is cancer producing in laboratory mice.

• Neomycin and Streptomycin-used as an antibiotic in thevaccine. Have caused allergic reactions in some people.

Vaccines also contain many harmful viruses, guinea pig cells ormonkey kidney cells (this animal DNA can change humanDNA & cause genetic mutations), drugs, MSG, man-madeantibiotics, sodium hydroxide, and hydrolyzed gelatin.

Aborted Fetal Tissue Used in VaccinesMany are unaware that aborted babies are used to makevaccines. The following vaccines use human diploid cells fromhuman aborted fetal tissue as the medium for the vaccine:

HAVRIX (Hepatitis A) MUMPSVAX (Mumps)

MERUVAX II (Rubella) IMOVAX (Rabies)

BIAVAX (Rubella & Mumps) M-R VAX (Measles & Rubella)

VARIVAX (Varicella or Chickenpox)

MMR (Measles Mumps Rubella)

Adverse ReactionsVaccines have a long history of causing adverse reactions.From July 1990 to November 1993, the U.S. Food and DrugAdministration counted a total of 54,072 adverse reactionsfollowing vaccinations. The FDA admitted that this numberrepresented only 10% of the real total, because most doctorswere refusing to report vaccine injuries, or wrongly diagnosethe disease. Here are just some examples of vaccine reactionsin children:

1. Persistent screaming or high pitch cry.2. A state of unresponsiveness, blank stares, or the child goes limp.3. Fever with or without seizures/convulsions.4. Excessive drowsiness, will not take food, or sleeps too long5. Severe swelling and/or pain at injection site.6. Neurological disabilities. 11. Fainting or paleness of face.7. Immune malfunction. 12. Vomiting, diarrhea & nausea8. Cancer 13. Headaches & dizziness.9. ADD & Epilepsy. 14. Autoimmune diabetes.10. Brain damage. 15. Death.The Tetanus (DPT) vaccine is known to cause high fever, pain,recurrent abscess formation at the injection site, anaphylacticshock, loss of consciousness, and inner ear nerve damage.

Crib death or SIDS was very infrequent in the pre-vaccinationera that it was not even mentioned in the statistics. It started to

climb in the 1950s with the spread of mass vaccinations againstchildhood diseases. Crib deaths are now over 8000 a year. Dr.Viera Scheibner stated that, "Vaccination is the single mostprevalent and most preventable cause of infant death."

The general public is unaware of the true number of people(mostly children) who have been permanently damaged orkilled by vaccines. In fact, most parents would be surprised tolearn that the government has a computer database containingseveral thousand names of disabled and dead babies and child-ren, all who were healthy just prior to receiving the vaccines.

Vaccines Cause DiseaseSince most vaccines are made out of the germs or viruses thatmake up the disease, such vaccines actually cause the verydisease they are suppose to prevent. Further, their toxicity hascaused other diseases. Here are some facts in this regard:

• In 1977, Dr. Jonas Salk (inventor of the polio vaccine) testifiedalong with other scientists that 87% of the polio cases whichhave occurred in the U.S. since the early 1970's were theby-product of the polio vaccine itself.

• More than 500 persons who received swine flu shots betweenOctober 1 and December 16, 1976, subsequently contractedGuillain-Barre Syndrome. Twenty-three of them died.

• A tuberculosis vaccine trial in India involving over 260,000Indians resulted in much more TB cases in the vaccinated thanthe unvaccinated.

• The' rubella (German measles) vaccine has been followed insome cases by transient and not-so-transient arthritis.

• In Great Britain, since 1970, more than 200,000 cases ofwhooping cough have occurred in fully vaccinated children.

• Japan experienced yearly increases in small pox following itscompulsory vaccine program in 1972. In 1992, there were29,979 deaths, and all had been vaccinated. In the U.S. in 1986,90% of the 1300 pertussis cases in Kansas were vaccinated.

Vaccines weaken the immune system making people more sus-ceptible to other diseases. Dr. W.E. Clark says that, "Cancerwas practically unknown until compulsory vaccinations."

The Myth of EpidemicsSome try to tell us that vaccines have been effective in wiping out majordiseases. This is not really true. It is a known fact that many diseasesgreatly declined before vaccines were used for them. For example,scarlet fever was a terrible disease in the 1800's and early 1900's, andtoday cases of it are rare. But there never has been a vaccine against thisdisease. The reason is adaptationand developmentof "herd immunity."

Smallpox declined 75 % before vaccination was enforced. The mostnoticeable decrease in smallpox and other zymotic diseases beganwith the sanitation reforms and improved nutrition prior to 1900.

Mandatory vaccinations against the measles were enacted in theearly 1960s, when the disease was limited entirely to children, anddeaths and complications had already declined by over 95% .

Tuberculosis, whooping cough and diphtheria vaccines were intro-duced after these diseases had declined up to 90%. Polio declined 50%before vaccinations, & cases ended in countries that never vaccinated.

Modern research indicates that epidemics such as diphtheria,pertussis, and tetanus died a natural death in the 1940's and 1950'swithout the assistance of vaccines. The reason was due to betterhealth conditions and reducing overcrowded conditions in cities.

The age-old "terror diseases" such as the plague, black death,cholera, etc., that were previously believed to be contagious, wereeliminated by improved health conditions, protecting the watersupply from contamination, or making a change in diet. They arediseases of nutritional deficiency or toxicity just the same as allother diseases.

Childhood diseases are not so dangerous. Such diseases can playavital role in developing a strong immune system. A child is muchmore likely to die from a vaccine than from the disease.

Doctors Condemn VaccinationsAlthough the medical establishment promotes vaccinations,many doctors have stepped forward and revealed the problemswith vaccines and vaccinations.

"There is a great deal of evidence to prove that immunization of childrendoes more harm than good." -Dr. Anthony Morris, Research Scientist

"The greatest threat of childhood disease lies in the dangerous andineffectual efforts made to prevent them through mass immunization."-Dr. R. Mendelsohn, Author and Pediatrician"Official data have shown that the large-scale vaccinations undertaken inthe US have failed to obtain any significant improvement of the diseasesagainst which they were supposed to provide protection. "-Dr. A. Sabin,Developer of Polio Vaccine

"There is now sufficient evidence of immune malfunction followingcurrent vaccination programs to anticipate growing public demands forresearch investigation into alternative methods of prevention of infectiousdisease." -Dr's. H Buttram &J. Hoffman, Vaccinations and ImmuneMalfunctions."In addition to the many obvious cases of mortality from these practices,there are also long-term hazards which are almost impossible to estimateaccurately ..... the inherent danger of all vaccine procedures should be adeterrent to their unnecessary or unjustifiable use."- Sir GrahamWilson, The Hazards of Immunization"Everyvaccine carries certain hazards and can produce inward reactions insome people ..... in general, there are more vaccine complications than isgenerally appreciated." -Professor George Dick, London University"Laying aside the very real possibility that the various vaccines arecontaminated with animal viruses and may cause serious illness later inlife (multiple sclerosis, cancer, leukemia, kreutzfeld-jacob disease, etc.),we must consider whether the vaccines really work for the intendedpurpose." -Dr. William Campbell Douglas, Cutting Edge, May 1990."Allvaccinations have the effect of directing the three values of the bloodinto or toward the zone characteristics of cancer and leukemia."-Professor L.C. Vincent, Founder of Bioelectronics.

"Many here voice a silent view that the Salk and Sabin polio vaccine, beingmade of monkey kidney tissue, has been directly responsible for the majorincrease in leukemia in this country." -Dr. Frederick Klenner, PolioResearcher, USA"We really don't have a clue how the vaccines work inside the body ... Tobombard a newborn baby with a whole battery of vaccines, as, in effect,their very first immunological experience, I think is reckless beyondmeasure. I think it borders on criminal." -Dr. Richard Moskowitz,Natural Health, 1997. P. 94. .

FATS & OILS

Fats and oils are a rather misunderstood health itemamong the general public. There are several different typesof fats as shown in Figure 1. Some fats are essential to properhealth, while some are detrimental.

Unsaturated fats are typically liquid at room temperatureand are therefore referred to as oils. Unsaturated fats aregenerally good for our health, especially the essential fattyacids. There are two main types of essential fatty acids,omega-3 and omega-6 which are actually polyunsaturated fats.Essential fatty acids, especially omega-3 fatty acids, areabsolutely essential to optimal health. The highest source ofthese essential fats is flax seed oil.

Saturated FatsAnimal meat fatsDairy fats(whole milk,cream, butter,cheese)Coconut oilShortening

Unsaturated FatsPolyunsaturated fats(corn, soybean, sa~flower, sunflower oil)Monounsaturated fats(vegetable and nutoils, olive & canola oil)Essential fatty acids

Trans fatty AcidsHydrogenated oilMargarineLardShorteningImitation butter

Saturated fats are usually in solid form. Most expertsrecommend that the daily intake of saturated fats be keptbelow 10 percent of total caloric intake. Not all saturated fatsare the same. The saturated fats in dairy products such asmilk and butter are more readily digested than other saturatedfats since an enzyme in our stomachs helps break them down.

The worst types of fats for the human body are trans fattyacids. An example is margarine, which is made by turning avegetable oil into solid fat through a process called

hydrogenation. Although most of the fat is still technicallypolyunsaturated, the body cannot make use of it. Even worse,it blocks the body's ability to use healthy polyunsaturated oils.It is called a "trans" fat because its nature has been changed.

During the manufacture of margarine and shortenIng, avegetable oil is heated and hydrogen molecules are forced intothe oil to make it more saturated. Hydrogenation results inaltering the molecular configuration of the oil. Hydrogenatedoils are not very susceptible to becoming rancid. They thus areused in nearly all processed foods to extend shelf life.Trans-fatty acids such as margarine and hydrogenated oils cancontribute to the following health disorders!

• Low birth weight in infants• Low quality and volume of breast milk• Low and abnormal sperm count• Decreased testosterone in men• Increased incidences of heart disease• Increased levels of harmful cholesterol (LDL)• Lowers the level of protective cholesterol (HDl)• Increased cancer rates & advanced aging• Increased rate of prostrate disease• Increased prevalence of diabetes• Increased incidences of obesity• Immune suppression• Essential fatty acid deficiencies

Many researchers and nutritionists have been concernedabout the health effects of margarine since it first came on themarket. Although many Americans assume they are doingtheir bodies good by consuming margarine versus butter andsaturated fats, in truth they are actually doing more harm.

The ideal diet should contain about 18% fat (4% saturatedfat, 8% polyunsaturated fat, 6% monounsaturated). Howeverthe average diet today is about 42% fat, and unfortunately this

1 Michael T. Murray, Encyclopedia of Nutritional Supplements, PrimaHealth, 1996, p. 244.

diet mostly contains the worst type of fats-saturated fat andtrans fatty acids. Trans fatty acids are responsible for many ofthe heart problems today.

A positive association between intake of trans fatty acidsand coronary artery disease and myocardial infarction hasbeen observed, as has an association between blood levelsof trans fatty acids and coronary artery narrowing.2

Trans fatty acids are basically man-made fats and should beavoided. The natural fats are the saturated, polyunsaturated,and monounsaturated fats. Almost all foods that contain fathave a balance of all three. Olive oil contains 13% poly-unsaturated, 73% monounsaturated, and 14% saturated fat.It thus is regarded as a monounsaturated fat. Flax oil contains75% essential fatty acids (polyunsaturated), 16% mono-unsaturated, and 9% saturated fats. The fat in beef is 45%saturated, 49% monounsaturated, and 6% polyunsaturated.

Essential fatty acids are vital for brain and nervous system,immune system, cardiovascular system, and skin. Theyaid inthe prevention of arthritis, lowering the "bad" cholesterol(LDL) and triglyceride levels, reduce the risk of cancer andinfections, and are used by every living cell in the body.Common signs of deficiency of these substances are dry skin,any inflammatory problems, or a tingling in the arms or legs.

Along with the hydrogenation process, frying and heatingare other ways to damage otherwise healthy oils. The hightemperature makes the oil oxidize so that, instead of beinggood for you, it generates harmful "free radicals" in the body.If you do fry or cook, use small amounts of olive oil or butterbecause they are less prone to oxidation than top-qualitycold-pressed vegetable oils.

Due to the bad reputation that the process ofhydrogenation has attracted, some companies are using adifferent processing procedure known as esterification. Thisis also undesirable and likely to interfere with the body'sability to make use of essential fatty acids.

N"aturaIvs. SyntheticVitamins

The first vitamin discovered was vitamin B1 (Thiamin) in1926, which is about the time that the term "vitamin" started tobe used. Vitamin C was discovered in 1935, and most of theother vitamins thereafter, some in the 1960s and 1970s. Thus,vitamins are a fairly new subject.

To date the evidence is that most people are beingshort-changed on health due to inadequate intakes of vitaminsand minerals. Since the 1980s scientific studies using multi-nutrient supplements have shown that they boost immunity,increase IQ, reduce birth defects, improve childhooddevelopment, reduce colds, stop PMS, improve bone density,increase energy, reduce the risk of cancer and heart disease, andbasically promote a long and healthy life.1

The obvious need for vitamins in our daily nutrition, and thelack of nutritious foods today, has caused a high demand forvitamin and mineral supplements. Thus, Americans consumebillions of dollars of vitamins and minerals every year. Whileeveryone who takes these supplements believe they will keepthem healthy, the truth is most of them do little good, and insome cases adversely affect their health.

Nearly all vitamin supplements available in nutrition stores,drug stores, supermarkets, and elsewhere are nothing morethan chemicals. They are termed "synthetic vitamins" as theyare manufactured in factories from chemicals. Vitaminsderived from food sources are termed "natural vitamins." Foryears doctors and nutritionists have claimed that syntheticvitamins are just as good as natural vitamins found in foodsources. They say that the synthetic vitamins are chemicallyidentical to natural vitamins and are both just as good for you.There are, however, some big differences between natural andsynthetic vitamins. So let's look at some of these differences.

1.Vitamin Complex- A very significant difference betweennatural and synthetic vitamins is that the natural vitamins arefound in complex groups. Ascorbic acid, which is sold as"vitamin C," is only one component of the natural vitaminC complex. Isolated ascorbic acid is not found in any food.The vitamin C in foods contains not only the C molecule(ascorbic acid), but also other organic compounds as shown inFigure 1. All of these things work synergistically with the Cmolecule, and some are even bonded to it. This is called thecomplete vitamin C complex. These other components areneeded to help make the C molecule absorb into the body morereadily, cause it to be utilized by the cells better, make it a betterantioxidant, fight cancer, colds and other ailments, and keep itfrom oxidizing.

Figure 1. Vitamin C Complex1. Ascorbic Acid 7. Proteins2. 8ioflavonoids 8. Ascorbigen3. Rutin 9. Tyrosinase4. Hesperidin 10. P & K Factors5. Enzymes 11. Phytonutrients6. Polyphenols

As an analogy we migh t ask, what is it that supplies energy foran automobile? The answer is gasoline. But we cannot just putgas in the gas tank and expect the car to work. The gas needs tobe assimilated, so we need fuel pressure. There also has to beoxygen mixed with the gas. There has to be compression, andthere has to be a spark. Now what is the gasoline without allthese other components? Nothing. It cannot supply the energyit is suppose to without them. Likewise, the isolated vitamin Cmolecule, whether synthetic or natural, cannot do much ofanything without the other components of the natural Ccomplex. It has been determined that it takes 1000 mg ofsynthetic ascorbic acid to equal the effectiveness of 1 mg ofnatural vitamin C complex.

In some synthetic vitamin C supplements, they will throw insome bioflavonoids or rutin, which helps a little, but they are

not in the same proportion to the vitamin C molecule as they arein foods. Other synthetics add some rose hips which containnatural vitamin C, but it does not help the synthetic C .

The other vitamins are also part of a complex, containingother nutrients, some of which are not yet discovered. VitaminE is a complex nutrient surrounded by protective antioxidanttocopherols, such as vitamin E2, E3, along with tocotrienols,unsaturated fatty acids (F1 and F2), Xanthine, Lipositols,Selenium, Co-enzyme Q and more known and unknowncomponents.2 Vitamin E and selenium are synergistic. Theyare both needed to make the other work. Thus selenium alwaysoccurs with vitamin E in foods as a vitamin activator.

Sometimes vitamin supplements will say "Natural" on thelabel, but it is an isolated vitamin molecule. With vitamin E, forinstance, the label might read, d-alpha tocopherol, as a"natural" vitamin. But this is only the vitamin which has beenseparated from the food without the other components of thevitamin complex. It is an isolated natural vitamin, which is onlya little better than the isolated synthetic vitamin.

Food is a very complex matrix of nutrients and organicchemicals which science does not fully understand. All vitaminsconsist not only of the organic nutrient identified as the vitamin,but also enzymes, coenzymes, antioxidants, and trace elementactivators that are required for proper function.

2. Bio-Availability - Another difference between naturaland artificial vitamins is that of bio-availability, which is howwell the substance is absorbed into the bloodstream.

Studies have shown that Vitamin C from a food sourcecomplex is 1.68 times greater absorbed than plain ascorbic acid(as shown in Figure 1).3 Not only is the absorption of the Ccomplex greater than ascorbic acid, but it also is retained by thebody longer. Natural vitamins are bonded to proteins whichhelp make them much more readily absorbed than synthetics.

2 Bicknell & Prescott, Vitamins in Medicine, pp. 735-736..3 Source: J.A. Vinson & P. Bose, Comparative Bioavailability to Humans of

Ascorbic Acid Alone or in a Citrus Extract, (1988), American Journal ofClinical Nutrition, 48 ( 3):601-604

Figure 2 - The Bio-Availability of Vitamin C

180160140

120100806040

20o

Vitamin Ccomplex

Ascorbic acid(synthetic)

3. Bio-Activity. Once the vitamin is absorbed, we need toalso consider how well it is utilized by the cells and organs of thebody. In other words, how biologically effective is it inproviding a beneficial function in the body. This is actually thebottom line issue with a nutrient, since even a poison can beabsorbed into the body. But a poison is not at all bio-activesince it causes a harmful result rather than beneficial one.

One way we can determine the bio-activity of a vitaminsupplement is by how well it exhibits a known activity in thebody. Thus the bio-active effectiveness of vitamin E can bedetermined by seeing if it exhibits an antioxidant activity. Testshave shown that natural forms of vitamin E have one and a halftimes more activity than synthetic forms of vitamin E.4Synthetic vitamins are usually 30 to 70 percent less biologicallyactive than the natural forms. This would indicate how much ofeach type of vitamin can be used by various organs and cells.

Another way to determine a vitamin's bio-activity, or howwell it is utilized, is by noting the side effects that result from itsuse. There is much evidence now that synthetic vitamins cause

4 Michael T. Murray, Encyclopedia of Nutritional Supplements, PrimaHealth, 1996, p. 47

adverse reactions. Synthetic ascorbic acid causes stomachupsets in some people and can damage tooth enamel. It alsocauses collagen disease, kidney stones, and impairs mineralmetabolism. Ascorbic acid also is ineffective in combatingscurvy, which is a commonly known vitamin C deficiency. In apublished report in Health Alert, a study found evidence thatVitamin C as ascorbic acid, at doses greater than 500 mg, bothsuppresses and supports oxidation-the very culprit thatantioxidants are suppose to be fighting.

Vitamin E, which is heralded for its cancer-fighting abilities,was recently tested, along with beta-carotene, in Finnish malesmokers as protection against lung cancer. TheNew EnglandJournal of Medicine noted that the smokers in the study whoingested normal doses of synthetic vitamin E and beta-caroteneactually had a higher incidence of lung cancer, more heartattacks, and an 8 percent higher overall death rate. This effectof synthetic vitamins was verified in experiments at theUniversity of California Berkley.

Heavy doses of synthetic vitamins can cause problemsranging from birth defects, to kidney problems, to diabetes.Synthetic vitamins are incomplete nutrients, and thus cause adeficiency. They must rob nutrients from other foods or storedin body reserves in their attempt to work. The syntheticvitamins thus deplete the body of nutrients causing deficienciesand making the body weaker.

In the past three decades cancer rates have escalated, and sohave the consumption of synthetic vitamin C, E, and beta-carotene. These synthetic nutrients have failed to reduce thecancer rate, and have even made some cancers worse. There isother documented evidence to prove that we live longer or diesooner depending on whether we take natural, whole organicnutrients, or isolated and synthetic vitamins.

4. Molecular Polarity - It is true that most syntheticvitamins have the same chemical makeup and molecularstructure as the vitamins in food. However, it is often pointedout that synthetics are the "mirror image" of natural vitamins.A mirror image is opposite the real thing. When we look at themolecular polarity of the synthetic vitamin is opposite of the

natural vitamins found in foods, and thus has a different effect.Most complex organic molecules form a spiral (like DNA) thatrotates left or right (clockwise or counterclockwise). This canbe detected by refractometery. When a polarized light is passedthrough a natural vitamin the light will always bend or refract tothe right due to its molecular rotation. Synthetic vitaminsalways refract light to the left, or both left and right.

Thus, while synthetic vitamins have the same molecularstructure as natural vitamins, they are a mirror image of thenatural. It is like looking at a bolt in the mirror. The imagelooks identical to the real bolt, but the threads are reversed. Amirror image is identical in every detail to the real thing, but isthe exact opposite. A bolt with left-handed threads will notscrew into a right-handed nut, although its composition andappearance are the same as a right-handed bolt. The left-handed bolt is not compatible with the right- handed nut, while aright-handed bolt is compatible. The human body is designed toaccept and utilize vitamins possessing the polarity of thosefound in foods like plants and animals. This means thesynthetic, man-made vitamins are not very compatible withhuman biochemistry. They have an opposite polarity.

5. NMR Scan- A molecule, such as a vitamin molecule, canbe examined and analyzed using a process known as NuclearMagnetic Resonance (NMR). When a molecule is scanned bythis process, a waveform is produced representing themolecular vibration and construction of the molecule.

When natural and synthetic vitamins are analyzed by using aNMR scan, the resulting waveforms are quit different. Figure 3shows the different waveforms produced by vitamin A derivedfrom a food source, and the waveform made by syntheticvitamin A. These waveform analyses show that the vitamin Afrom a food source has undergone a physico-chemical changeduring its development process in the plant or animal, and is notsimply a mixture of the vitamin and the food matrix?

Synthetic vitamins are not vitamins. Vitamins are livingenzyme complexes that naturally produce biochemical re-actions in the human body. Synthetic vitamins are chemicals

5 Thomas V. Q'Halloran, The BiD-availability of Nutrients, 1999, p. 12.

Food SourceVitamin A

SyntheticVitamin A

Figure 3.-NMR Waveforms of Natural and Synthetic Vitamin A

that produce drug reactions in the body. This is because mancannot duplicate the complex matrix of vital food factors likevitamins, enzymes or phytonutrients. Thomas Edison oncesaid: Until man can duplicate a blade of grass, nature can laugh athis so-called scientific knowledge. We can look with amaze-ments at a computer IC chip a quarter of an inch square thatcontains millions of transistors, diodes, resistors and capaci-tors. Yet a blade of grass is millions of times more complex.

The public is often misled in regards to the vitamins they aregetting. They look on a vitamin label or a cereal box and it saysVitamin A, Thiamin, Riboflavin, Vitamin B12 and Niacin. Theybelieve they are getting vitamins just as if they were eating foodbut they are not. If some product just lists the vitamin name,like Niacin, it is a synthetic form. Figure 4 shows the names andsources of natural and synthetic vitamins.

Calling things by the same name does not make them thesame. We now have sufficient evidence that synthetic andnatural vitamins are different. Not only are synthetic vitaminsquit different from natural vitamins, but they also contain otherundesirable substances. Many synthetic vitamins contain coaltars, artificial coloring, preservatives, sugars, and starch, as wellas other additives which do not have to be listed on the label.Most beta-carotene on the market is an isolated syntheticcompound made from acetylene gas. Some "Natural" vitaminsare mostly synthetic with a little bit of a natural substance sothey can put the word "Natural" on the label. Finding truenatural vitamins is not an easy task.

TYPE OF NATURAL SYNTHETICVITAMIN SOURCE SOURCE

A Fish oil, Chili Acetate or Palmitate(Retinol) peppers, Carrots

B-Complex Brewer's yeast, Source not on the labelRice bran

B-1 Rice bran, Yeast, Thiamine hydrochloride,(Thiamine) Molasses, Nuts Thiamine mononitrate,

or Thiamine chloride

B-2 Rice bran, Yeast, Riboflavin(Riboflavin) Molasses, Almonds

B-3 Rice bran, Yeast, Niacin or Niacinamide(Niacin) Molasses, Peanuts

B-5 (Panto- Molasses, Yeast, Calcium pantothenatethenic acid) Royal jelly

B-6 Rice bran, Yeast, Pyridoxine HCL(Pyridoxine) Molasses, Beets (Hydrochloride)

B-12 Cheese, Eggs Cobalamin orFish, Molasses Cyanocobalamin

Biotin Alfalfa, Walnuts Source not on the label(Vitamin H) Meats, Soybeans

C Rose hips, Parsley, Ascorbic acidPeppers, Acerola

Choline Soybeans, Eggs Choline bitartrate

D Fish & Fish oils Calciferol

E Soybeans, Wheat Alpha tocopherol acetate,germ, Vegetable dl-alpha tocopherol,oils, Nuts Succinate, Acetate

Folic Acid Rice germ, Beans Pteroylglutamic acid

K Spinach, Broccoli Menadione

Organic vs. InorganicMinerals

Minerals are needed for every bodily function, and by everyliving cell. All nutrients such as vitamins, proteins, enzymes,amino acids, carbohydrates, fats, sugars, oils, etc., requireminerals before they can be utilized. The body needs and usesover 70 different minerals, and about 18 are important in dailyhuman nutrition. Minerals are classified as macro or traceminerals, according to the quantity the body needs.

Macro Minerals Trace Minerals

CalciumPhosphorusPotassiumSulfurSodiumChlorideMagnesium

Minerals are naturally occurring elements found in theearth as ores, rocks or mineral salts. These erode and break-down over time into small particles of sand, dust and crystalsand become part of the soil. The soil is teeming with microbesthat utilize these small crystals and particles, which are thenpassed from the soil to plants. The plants are eaten by animals.We obtain these minerals by consuming plants or animals.

There are two different kinds of minerals. One is organicand the other is inorganic. The body does not treat both as thesame. Inorganic minerals are just the plain elements, such asiron, calcium, and sulfur as found in rocks, soil, ores, andseabeds. They are also in the form of element compounds ormineral salts. Organic minerals are minerals that have beenmodified within plants or animals by bonding the mineral toorganic materials such as proteins, lipids, enzymes orcarbohydrates.

IronManganeseCopperIodineSeleniumBoron

ChromiumMolybdenumSiliconeVanadiumZincGermanium

Some so-called experts insist that inorganic minerals are asnutritionally effective as organic minerals nature puts in food.If this is true then why can't we be free of all mineraldeficiencies, since every mineral is cheaply available in itsinorganic form? The problem with inorganic chemicals is thatthe body cannot assimilate them as well as organic minerals.

For example, a common compound used for "calcium" insupplements is calcium carbonate which is the main substancein limestone and chalk. It is not organic and thus it is not easilyabsorbed into the blood stream as is calcium from milk,broccoli, or soybeans. Calcium from a food source is 8.8 timesgreater absorbed than calcium carbonate, and 2.8 times greaterabsorbed than calcium gluconate, as shown in Figure 1,1

Figure 1 - Absorption Rates of Types of Calcium

900800

I:: 700o~ 600oen~ 500'0eft. 400Q)

> 300fli(j)a::: 200

100o

Food SourceCalcium

CalciumGluconate

CalciumCarbonate

Calcium in milk, nuts or broccoli has enzymes, proteins orcarbohydrates bonded to the mineral which make it organicand easier for the body to assimilate. Calcium carbonate is aninsoluble mineral salt. In order for calcium carbonate to beabsorbed it must first be solubilized and ionized by stomach

acid. Calcium within food is already soluble and ionized and isthus readily absorbed.

Magnesium in mineral supplements is often in the form ofmagnesium salts such as magnesium chloride, oxide, sulfate, orcarbonate. Evidence suggests that magnesium from foodsources is nearly twice as better absorbed than these inorganicforms of magnesium. Organic zinc is 1.75 times betterabsorbed than the inorganic zinc sulfate. Organic copper is1.45 times better absorbed than copper sulfate or coppergluconate.2 Inorganic iron (ferrous fumerate or sulfate) hasan absorption rate of 1 to 3 percent, but the absorption oforganic iron is as high as 35 percent.3 All organic minerals areknown to be absorbed better than inorganic minerals.

The problem with obtaining minerals from food sources isthat it is difficult to obtain a high concentration in one capsule.Organic minerals are bulkier and more expensive. However,inorganic minerals can be obtained in high potencies in smallertablets and at much cheaper costs. That is why nearly all mineralsupplements are inorganic, despite their poor absorption.

A compromise is available with chelated minerals in whichthe elemental mineral is bonded to a protein or amino acidmolecule. This is actually the process that is performed by thedigestive system. When inorganic minerals (such as dirt orchemicals) are consumed, they can be bonded to a proteinmolecule in the stomach or small intestine. However thisnatural chelation process is rather inefficient, and that is whymost of the inorganic mineral supplements taken are of littleuse. When a mineral becomes part of a plant, this also is a typeof chelation process but is more complex.

The chelation process can be duplicated chemically and theresulting chelated mineral is much better absorbed than theinorganic mineral, though not quit as well as minerals from2 Vinson JA, Bose P, Lemoine L, Nutrient Availability: Chemical and

BiologicalAspects, Royal Society of Chemistry Bulletin, No. 72 (1988),Cambridge, UK, pp 125-128.

3 Michael T. Murray, Encyclopedia of Nutritional Supplements, PrimaHealth, 1996, pp. 210-211.

foods. Chelated minerals supplements are noted by certainterms such as citrate, malate, succinate, ascorbate, peptide,aspartate,gluconate, picolinate, proteinate, or just AAC(amino acid chelate). Not all are of equal quality oreffectiveness. The most effective form of chelates are aminoacids, peptides, ascorbates and proteinates. The least effectiveare gluconate and aspartate.

When a mineral is chelated it is more like the form found innatural foods. Chelated minerals thus provide higherabsorption rates and cell utilization. A magnesium amino acidchelate is twice as well absorbed as magnesium carbonate. Ironamino acid chelate is four times better absorbed than ferrousfumerate.4 Generally, amino acid-bound chelated mineralsupplements provide three to ten times greater assimilationthat nonchealted ones.5 Another advantage of chelates is thatthe mineral can be obtained at higher potencies and lower coststhan from food sources.

The bio-availability of minerals is an important factor toshow why inorganic minerals should be avoided. But theamount being absorbed into the blood is only part of thenutritional process. As with vitamins, we also need to considerthe bio-activity of minerals. That is, how well the minerals areutilized by the organs, tissues and cells.

One means for determining how well a mineral is utilized bythe body (bio-active) are the resulting side effects. Nearly allinorganic minerals are known to cause negative side effects.Calcium carbonate often contains lead, and can also causekidney stones and calcium build up in joints. Inorganicmagnesium often causes diarrhea at high dosages. Potassiumsalts can cause nausea, vomiting, diarrhea, fatigue and ulcers.Inorganic iron such as ferrous sulfate and ferrous fumarate cancause nausea, flatulence, and diarrhea, and is more likely toform free radicals.6

4 Patrick Holford, The Optimum Nutrition Bible, (1999), p. 260.5 Earl Mindell's Vitamin Bible, Warner Books, 1999, p. 29.6 Michael T. Murray, Encyclopedia of Nutritional Supplements, pp. 152,

162,179,211.

Inorganic minerals can also interact negatively with needednutrients and with digestion. Inorganic iron interferes withthe absorption of vitaminE. Inorganic magnesium willneutralize stomach acid which causes digestive problems.Calcium carbonate can reduce chromium absorption.Magnesium oxide interacts with the digestion of otherminerals. These negative side effects are virtually nonexistentwith amino acid chelated minerals.

Due to the poor absorption and utilization of inorganicminerals, people are not getting what they read on thesupplement labels. If you take 1000 mg of calcium carbonate,only 40% (400 mg) of that is elemental calcium. Out of that400 mg about 25% (100 mg) is absorbed into the bloodstream.Of that 100 mg approximately 5% is the correct size to beabsorbed into your cells. The remaining 95 mg floats aroundyour system gumming up the rest of the body causingarteriosclerosis and calcium build up in joints.

There are other differences between organic and inorganicminerals. All inorganic minerals have a slight electromagneticpositive charge. When a living plant takes these positiveminerals up into its internal structure, the electromagneticcircuitry of the mineral is somehow altered through thebiochemical process of photosynthesis, making it negative.This negative electromagnetic energy has been called the "lifeenergy" because it is opposite of the human electromagneticcircuitry which is positive. Since opposites attract, the negativeplant minerals are drawn to the body like a magnet. Thepositive inorganic minerals are repelled away. Also, inorganicminerals have alkaline pH, but organic minerals have an acidicpH. Minerals are best absorbed when they are acidic.

All mineral supplements should be avoided which aremineral salts or mineral compounds. They are expressed interms such as sulfate, chloride, oxide, phosphate, or carbonate.A food source is always the best form of minerals, and choosingthe right foods can supply a needed mineral. For instance, ifyou needed vanadium, foods that contain high amounts of itare buckwheat, soybeans, safflower oil and oats. The chart onthe following page shows what foods contain the highestmineral content for some of the more common minerals.

CALCIUM (mg)Kelp. 1,093 Almonds 234Cheddar cheese 750 Brewer's yeast . 210Dulse. 296 Dandelion greens 187Turnip greens. 246 Brazil nuts. 186

MAGNESIUM (mg)Kelp 760 Brewer's Yeast. 231Wheat bran. 490 Brazil nuts. 225Almonds. 270 Dulse. 220Blackstrap molasses 258 Tofu. 111

ZINC (mg)Pumpkin seeds 7.5 Rye or Oats 3.2Pecans. 4.5 Peanuts or Almonds 3.2Brazil nuts 4.2 Lima beans 3.1Whole wheat 3.2 Buckwheat. 2.5

CHROMIUM (mcg)Brewer's yeast 112 Wheat germ 23Whole wheat bread 42 Green pepper 19Rye bread. 30 Apple 14Potatoes 24 Butter. 13

COPPER (mg)Brazil nuts 2.3 Pecans 1.3Almonds. 1.4 Buckwheat. 0.8Walnuts 1.3 Butter or Barley 0.4

IRON (mg)Kelp. 100.0 Wheat bran. 14.9Brewer's yeast . 17.3 Pumpkin seeds. 11.2Blackstrap molasses . 16.1 Sunflower seeds. 7.1

MANGANESE (mg)Pecans. 3.5 Barley 1.8Brazil nuts 2.8 Rye 1.3Almonds. 2.5 Whole wheat . 1.1

SELENIUM (mcg)Wheat germ 111 Whole wheat bread. 66Brazil nuts . 103 Bran 63Oats. 56 Barley. 24

Food Qualit~__Today's diet has drifted a long way off the ideal intake and

balance of nutrients. Due to factors such as depleted soil, hybridfood, refining and processing, and junk food, we no longer getan adequate supply of nutrients from daily food. The idea thatthere is full nutrition in a well-balanced diet today is a myth.Survey after survey has shown that even those who believe thatthey eat a well-balanced diet fail to get anything like the idealintake of vitamins, minerals, essential fats and complexcarbohydrates. 1

Food production today is not geared toward health andnutrition, it is geared toward profit. Refining foods makes themlast, which makes them more profitable, but at the same timemakes them deficient in essential nutrients. While the variety offoods has increased in modern times, the quality of foods hasdecreased. As a result more Americans are sicker and dying ofmore diseases than anytime in history.

The fact that the typical "well-balanced diet" falls well shortof having a complete supply of nutrients is bad enough, but thefact that most people don't even eat a well-balanced diet makematters worse. The result is a sicker and unhealthier population.Foods today have significantly fewer nutrients in them than theydid just 60 years ago. Let's look at some of the main problemswith food quality today.

Much of the produce today is of poor quality due to hybridcrops and not being vine ripened. Hybrid crops grow faster andtaller than regular crops, but there is a sacrifice for this. Thatsacrifice is fewer phytonutrients, vitamins, and enzymes. Asimilar effect occurs when food is not allowed to fully ripen. Itlacks vitamins and many phytochemicals. A vine ripened tomatohas about 10,000 phytochemicals, while one that has not beenvine ripened has about 400. Look for color, the deeper and morevivid the color of food the more nutrients it has.

About 75 % of the foods Americans eat today have undergonesome manner of processing, refining, pasteurizing or radiating.Pasteurizing destroys enzymes which the body needs to digestand utilize the food eaten. The high heat of pasteurization isintended to kill germs, but it also kills beneficial bacteria. It isreally stupid to pasteurize fresh foods such as milk which does notyet have any pathogenic microbes. The pathogens develop later.

Refining food to make white rice, white flour, and white sugarremoves most of the vitamins, minerals, phytonutrients, and upto 90 percent of the trace minerals. Wheat flour that has beenrefined and bleached has been depleted of over twenty nutrients,many being over 70 percent removed, as shown in Figure 1.Similar results are found in white rice which has been polished.

Whole wheat bread is much higher in almost every vitamin andmineral, and especially trace minerals. Most breads, rolls, bunsand cereals, and all snack and junk foods (donuts, twinkies,cakes, pastries) are made with bleached and refined flour. Someof these white flour products sayan the label that they are"enriched" or "fortified" with vitamins and minerals. Thismeans they added some artificial vitamins and inorganic mineralswhich have little or no benefit.

Food quality is directly related to the quality of the soil, andsince the 1930s, agricultural reports have shown that our soils donot contain enough minerals. Most soils are being depleted ofminerals due to over farming, and not giving the land a rest asGod prescribed (Lev. 25:4). The unfortunate remedy for this hasbeen the use of inorganic fertilizers, which are usually a mixtureof nitrogen, phosphorous and potassium. There is overwhelm-ing evidence to show that while this chemical combinationproduces a higher yield per acre, the plants grown on those soilsare weak and subject to attack by a variety of pests. The plantsthen have to be controlled with potentially harmful insecticides.

The use of chemical fertilizers containing only threechemicars cannot supply the broad range of minerals, vitaminsand phytonutrients we need. Natural composting and fertilizerssupply dozens of minerals and organic compounds, and producemuch more nourishing foods than plants grown in soils treatedwith chemical fertilizers. Scientific tests show that organicfruits and vegetables contain three times or more minerals andtrace elements than inorganic produce, as shown in Figure 2.2

Figure 2. Nutrients in Organic and Inorganic Foods

Ash P Ca Mg K Na 80 Mn Fe CuSnap BeansOrganic 10.45 0.36 40.5 60.0 99.7 8.6 73 60 227 69.0Inorganic 4.04 0.22 15.5 14.8 29.1 0.0 10 2 10 3.0

CabbageOrganic ·10.38 0.38 60.0 43.6 148.3 20.4 42 13 94 48.0Inorganic 6.12 0.18 17.5 13.6 33.7 0.8 7 2 20 0.4

LettuceOrganic 24.48 0.43 71.0 49.3 176.5 12.2 37 169 516 60.0Inorganic 7.01 0.22 16.0 13.1 53.7 0.0 6 1 9 3.0

TomatoesOrganic 14.2 0.35 23.0 59.2 148.3 6.5 36 68 1938 53.0Inorganic 6.07 0.16 4.5 4.5 58.8 0.0 3 1 1 0.0

SpinachOrganic 28.56 0.52 96.0 203.9 237.0 69.5 88 117 1584 32.0Inorganic 12.38 0.27 47.5 46.9 84.6 0.8 12 1 19 0.3

The following are some items that we should watch for oravoid in regards to food quality:

• Sodium Nitrite - An additive put into packaged meats. Whencombined with the stomach's chemicals it produces potentcarcinogens known as "nitrosamines." If eaten, take vitamin Casit can assist the body in flushing out these toxins. Meats that needto be sliced usually do not contain this additive. Check the labels.

• Roasted Nuts - Roasting nuts, peanuts, etc., destroys theenzymes in the nuts, and it also damages the unsaturated oils.Always buy nuts and sunflower seeds that are not roasted.

• Coffee - Coffee is not a food. It is not even a good source ofmoisture. It is a diuretic in that it causes the excretion of liquidfrom the body. Decaffeinated coffee is worse, since methylenechloride, which is used to remove the caffeine, introduces thesame carbon-to-chloride bond into the body that is characteristicof so many toxic insecticides.

• Genetically Engineered Foods - Also called GMOs(Genetically Modified Organisms). They are created by taking agene from an organism and inserting them into the DNA of somefood crop. The added gene may be from a plant, a bacterium,virus, or even an insect or animal. One of the objectives is to geta plant resistant to herbicides. There is no testing required toassure these modified plants are safe. Genes are arranged in anorderly sequence of commands that is important for normalfunctioning. The artificial insertion of foreign genes into anotherspecies disrupts this sequence. Such a process has long beenknown to have many harmful and fatal effects including cancer ofthe host organism. This is another reason to eat organic produce.

• Fluoridated Water - Fluoride was a waste product of thealuminum industry before it was put into drinking water supplies.It is known to cause cancer as it damages in the cells, bringsabout degenerative diseases, brittle bones, and dulls the mind. Itis so toxic that it used in some insecticides and rat poisons. Thisis why you see the poison warnings on toothpastes. Fluoride doesnot fight cavities but rather causes pitting and mottling of thetooth enamel. Can only be removed by a process that desalinates.

The Value of Real SeasaltSalt is one of the most common commodities consumed in

the human diet. The average person consumes about 16poundsof salt a year. The health problems and warnings about salt arefrequently heard every year.

But not all salt is the same. None of the salt on the groceryshelves or put into foods is natural seasalt. It is seasalt thathas been bleached, baked, refined, andchemically altered.

Natural seasalt, when it is derived fromsolar dried seawater, is dull grey-white incolor. It contains 82 minerals and traceelements many of which are essential to ahealthy diet. The most important of theseminerals in seasalt include:

MagnesiumSulphurPhosphorusCopper

PotassiumIronManganeseZinc

IodineChromiumBoron

Salt companies learned a long time ago that these mineralswere valuable. So they developed methods of processing saltand separating out all these elements and minerals. After thisprocess, the remaining solution of seawater is dried in kilns attemperatures in excess of 400 degrees, which produces a big pileof sodium chloride. Unfortunately, these high temperatureschemically alter the sodium chloride. Then chemicals areadded like Silico Aluminate, Potassium Iodide, Tri-calciumPhosphate, Magnesium Carbonate, Sodium Bicarbonate,Yellow Prussiate of soda, Ferrocyanide, and Alumino-calciumsilicate. These are added to further bleach out minerals, act asconditioners, and to prevent caking so the salt will flow freeeven on humid days.

The extracted minerals are a great source of profit for themultinational refining companies, and are thus sold to variousindustries. Most of the remaining sodium chloride that is

chemically bleached and refined is also sold to the chemicalindustry, the rest is sold to the public as "salt." Since the sodiumchloride has a salt taste similar to the real seasalt, it is only amatter of marketing to convince the public that the refinedgarbage salt is as good as or the same as the natural seasalt.

If you mix table salt and real seasalt each in a glass of water,after several hours the table salt will have settled to the bottomof the glass. But the seasalt will remain suspended in the water.The anti-caking agents prevent the table salt from mixing withwater or absorbing water while in the box. This also preventsthe refined salt from being absorbed and assimilated in thehuman body. The chemicals added are not nutrients your bodycan use but are in fact toxic. It is for these reasons that refinedtable salt causes a host of health problems such as high bloodpressure, congestive heart failure, and kidney problems.

It is interesting to note that the solution that forms theplasma of our blood, the lymphatic circulatory system, and theextracellular fluid that bathes every living cell,each have a mineral composition and salinitysimilar to seawater. Each of these solutionsrequire frequent mineral replenishment, whichis best done by taking small amounts of seasaltin our food.

All of the medical research and scientificstudies condemning salt were conducted exam-ining only refined white salt. The studies andresearch rightly reveal that table salt isbiologically damaging and generally unhealthy.

The trace elements and nutritive minerals in seasalt fulfill avital role in enhancing life and maintaining optimum health.Clean, unrefined, natural seasalt, used in the proper manner,has reversed many "chronic illnesses" and restored wholeness injust a few days. Because of its complex beneficial minerals andbio-electrical power, it offers countless health benefits: itbalances alkalinity/acidity levels, enables good digestion, andrelieves allergies and skin diseases. Natural seasalt providesrenewed energy, and at the same time gives higher resistance toinfections and bacterial diseases.

Refined Saltis toxic

Pig & Pork Facts

The pig or swine is a very popular food item with mostChristians. Yet Christians are unaware that the God theyprofess to believe in had condemned the eating of swine's flesh.The condemnation was based on some very sound biologicalprinciples. Here are some facts on pork that prove it to be avery unhealthy food to eat:

• A pig is a real garbage gut. It will eat anything includingurine, excrement, dirt, decaying animal flesh, maggots, ordecaying vegetables. They will even eat the cancerousgrowths off other pigs or animals.

• The meat and fat of a pig absorbs toxins like a sponge.Their meat can be 30 times more toxic than beef or venison.

• When eating beef or venison, it takes 8 to 9 hours to digestthe meat so what little toxins are in the meat are slowlyputinto our system and can be filtered by the liver. But whenpork is eaten, it takes only 4 hours to digest the meat. Wethus get a much higher level of toxins within a shorter time.

• Unlike other mammals, a pig does not sweat or perspire.Perspiration is a means by which toxins are removed fromthe body. Since a pig does not sweat, the toxins remainwithin its body and in the meat.

• Pigs and swine are so poisonous that you can hardly killthem with strychnine or other poisons.

• Farmers will often pen up pigs within a rattlesnake nestbecause the pigs will eat the snakes, and if bitten they willnot be harmed by the venom.

• When a pig is butchered, worms and insects take to its fleshsooner and faster than to other animal's flesh. In a few daysthe swine flesh is full of worms.

• Swine and pigs have over a dozen parasites within them,such as tapeworms, flukes, worms, and trichinae. There is

no safe temperature at which pork can be cooked to ensurethat all these parasites, their cysts, and eggs will be killed.

• Pig meat has twice as much fat as beef. A 3-oz T -bone steakcontains 8.5 grams of fat; a 3-oz pork chop contains 18grams of fat. A 3-oz beef rib has 11.1 oz of fat; a 3-oz porksparerib has 23.2 grams of fat.

• Cows have a complex digestive system, having fourstomachs. It thus takes over 24 hours to digest theirvegetarian diet causing its food to be purified of toxins. Incontrast, the swine's one stomach takes only about 4 hoursto digest its foul diet, turning its toxic food into flesh.

• The swine carries about 30 diseases which can be easilypassed to humans. This is why God commanded that we arenot even to touch their carcase (Lev. 11:8).

• The trichinae worm of the swine is microscopically small,and once ingested can lodge itself in our intestines,muscles, spinal cord or the brain. This results in the diseasetrichinosis. The symptoms are sometimes lacking, butwhen present they are mistaken for other diseases, such astyphoid, arthritis, rheumatism, gastritis, MS, meningitis,gall bladder trouble, or acute alcoholism.

• The pig is so poisonous and filthy, that nature had toprepare him a sewer line or canal running down each legwith an outlet in the bottom of the foot. Out of this holeoozes pus and filth his body cannot pass into its system fastenough. Some of this pus gets into the meat of the pig.

There are other reasons grounded in biological facts that couldbe listed to show why pigs and swine should not be eaten. But atrue Christian should only need one reason why not to eat thistype of food - because God prohibited it.

And the swine, because it divides the hoof, yet does not chew thecud, it is unclean unto you: you shall not eat of their flesh, nor touch

their dead carcase. - Lev. 11: 7-8; Deut. 14:8

Those who say Christ abolished the law condemning pork aremotivated by their stomach not Scripture. The problems withpork are biological, and Christ never changed the laws of biology.

SUGAR

More than a hundred substances that qualify as sweet can becalled sugars. The ones we come in contact with most often arefructose, a natural sugar found in fruit and honey; glucose, thebody's blood sugar and the simplest form of sugar; dextrose,made from cornstarch and chemically identical to glucose;lactose, milk sugar; maltose, the sugar present in malt andformed from a starch by the action of yeast; and sucrose, thesugar that is obtained from sugar cane or beets.Sugar is a type of carbohydrate. There are two basic types of

carbohydrates, simple carbohydrates such as sucrose, honey,lactose, fruit, or malt, and complex carbohydrates, as in wholegrains, vegetables, starches, and fibre. The human body isdesigned to run on carbohydrates. While we can use protein andfat for energy, the easiest and most efficient fuel are carbo-hydrates. Plants make carbohydrates by trapping the sun'senergy in a complex of carbon, hydrogen and oxygen.When we eat plants, the body does exactly what it is designed

to do. It digests these foods and gradually releases their potentialenergy. Further, all the nutrients that the body needs fordigesting and metabolizing carbohydrates (simple and complex)are present in those plants.The white, crystalline sugar which is found in all grocery

stores, is the result of a cane or beet sugar which has undergone arefining process. As a result of this process, most of the nutrientsare removed. About 95% of the chromium, 88% of the zinc,100% of the magnesium, 94% of the phosphorous and cobalt,92% of the copper, and 89% of the manganese are removed.The refining process also causes 100% of the vitamins to be

removed, and all of the enzymes. Without vitamins, minerals andenzymes our metabolism becomes inefficient, contributing topoor energy, poor health, and poor weight control.If you were to take a sample of your blood, and then eat a

teaspoon of refined sugar, wait 8minutes and sample your bloodagain you would find that the mineral content has greatlyincreased. Your body expected that there would be minerals inthe sugar but there were none. So the body released its store ofminerals in an attempt to metabolize the sugar consumed. Thisresults in a deficiency of minerals in the body.Refined sugars enter the bloodstream very rapidly, causing

and contributing to health problems. According to Dr. Appleton,author of Lick the Sugar Habit (1996), there is documentedscientific evidence that refined sugar can cause these problems:

• Refined sugar suppresses the immune system.

• Sugar can lead to degenerative diseases such as arthritis, osteo-porosis, cardiovascular disease, cataracts, and atherosclerosis.

• Ingesting sugar increases the rate at which we excrete calcium.

• Sugar causes drowsiness and decreased activity in children, andcauses concentration difficulties and crankiness in children.

• Sugar can lead to cancer of the breast, ovaries, prostrate,rectum, colon, and gall bladder.

• Sugar can lead to the formation of gallstones and kidney stones.

• Sugar can speed the aging process, causing wrinkles and greyhair, and cause free radical formation in the bloodstream.

• Sugar can decrease growth hormone (HGH) and cause hormonalimbalance.

• Sugar can cause appendicitis, myopia, and constipation.

• Sugar lowers the enzymes' ability to function.

• Sugar can cause headaches, including migraines.

• Sugar can increase cholesterol.

• Sugar can cause candidiasis, allergies, and asthma.

If any other substance were known to cause this manyproblems it would be classed as a poison or toxic substance.

These health problems for the most part are not associated withthe use of natural sugars-raw cane sugar, honey, fructose,maple syrup. Natural sugars contain all the vitamins, mineralsand enzymes the body needs to safely utilize the sugar.

Due to these facts, refined sugar is, in fact, more of apharmaceutical drug than it is a nurturing food. Refined sugar is99.6 percent pure calories-no nutrients, vitamins, minerals, orproteins, just simple carbohydrates. It is essentially just achemical the body does not utilize well.

Sugar is addicting. The more you get, the more you want!The average person eats about 12 pounds of sugar eachmonth, nearly 4 'l2 cups per week. Refined sugar is found in amajority of foods today, even in meats, ketchup and salt. As aresult we are consuming ten times more sugar today than wasconsumed 60 years ago when the sugar was unrefined. Is it anywonder why we have so many health problems today?

Instead of white sugar, use fructose, honey, molasses, orStevia for recipes that call for sugar. Brown sugar is not a goodsubstitute as it is merely white sugar coated with molasses syrup.Light molasses is about 90% sugar while Blackstrap molasses isabout 50% sugar and has a wide variety of the raw nutrientsremaining, and is thus a preferable product. Raw evaporatedcane juice products called Sucanat and Rapadura are the onlyunrefined sugar available to the average consumer.

In 1976 the sugar industry discovered it was cheaper to makesugar from corn than from beets or cane. Since then, highfructose· corn syrup has replaced refined sucrose in many softdrinks, baked goods and processed foods. High fructose cornsyrup is somewhat of a processed sugar, and is not much betterthan refined sucrose.

Sugars cannot be avoided and should not as long as they arenatural sugars in moderation. Glucose is critical for life, as it is amajor fuel for all of the body's cells and the only source of energyfor the brain and red blood cells. Except for fiber, both simpleand complex carbohydrates are the main source of blood glucose.Those who proclaim a "no sugar" diet are a little unrealistic and abit of an alarmist. As with fat, cholesterol, and minerals, thereare good sugars and bad sugars.

Dealing With Cancer

Cancer has become the dreaded disease of the 20th century, asit is the second greatest cause of death. Previous to this century,cancer was a minor problem, but now millions in the Westernworld die every year from cancer. However, cancer can be dealtwith. Cancer is very preventable and fairly easy to treat once weknow what causes it. The causes of most cancers are exposure toor ingestion of cancer-causing agents, coupled with immuneinsufficiency. The weak immune systemis a nutritional deficiencyproblem, and ingesting or being exposed to cancer-causing agentsis a toxicity problem.

The common sense treatment of cancer is to first eliminate thecancer-causing agents, such as smoking, high-fat diet, excessivesun exposure, pesticide exposure, chlorinated water, drugs, etc.Secondly, one needs to build up the strength of the immunesystem which can fight cancer.

Cancer is essentially defective or abnormal cells that continueto multiply. Such cells normally die offwhen formed. In the rarecase that they do not then white blood cells from the immunesystem kill them. This occurs every day in the body. If certaintoxins or carcinogens increase in the body, then the chances ofdefective cells are increased. If the immune system ismalnourished, this again increases the chances for cancer.

Other than carcinogenic substances, a main cause of defectivecells is free radical damage. A free radical is an oxygenatom thathas lost an electron and is unstable. In the attempt to becomestable it steals an electron from other atoms, such as those in thecell membrane or even the DNA. This causes the cell to becomedefective and leads to cancer. Free radicals are produced by thenormal metabolic process. They thus alwaysexist in our bodies.

Substances which can protect us from free radical damage arecalled antioxidants. An antioxidant keeps a free radical fromforming, or it neutralizes it by supplying it with an electron thusturning it into a harmless oxygen atom. The following is a list offoods, nutrients and supplements which are antioxidants:

Figure 1. Natural Antioxidants1. Vitamin C & E 6. Pycnogenol

2. Beta-carotene 7. Grape Seed Extract

3. Zinc & Selenium 8. Garlic & Tomatoes4. Lipoic Acid (amino acid) 9. Co-Enzyme Q10

5. Glutathione (protein) 10. Melatonin (hormone)

Diet is clearly a most important factor in regards to preventingand treating cancer. Here we should adhere to the Hippocraticprinciple, "Let your medicine be your food and your food yourmedicine." Plants contain a wide array of complex phyto-chemicals which have medicinal qualities man cannot duplicate.There are many common foods which contain phytochemicalsthat help fight cancers, as shown in Figure 2. These foods shouldbe taken every day for preventive measure against cancer, as wellas during cancer treatment. The role of nutrition in cancer hasbeen confirmed by new scientific observation which shows that incancer patients the blood is lacking in organic minerals.

Many substances have now been discovered which fight oreliminate cancer. They do this either by building up the immunesystem or by directly destroying cancer cells. A main aspect of theimmune system for fighting cancer is the NK (Natural Killer)

FoodBrazil nutsTomatoesSpinachCabbage & BroccoliGarlicApplesSoybeansCarrotsHot red peppersGreen TeaSunflower seeds

Cancer-Fighting FoodsActive Ingredient

Zinc, SeleniumLycopeneGlutathioneSulforaphane, Indole-3-carbinolAllicinElagic acid, FiberGenisteinBeta-carotene, FiberCapsaicin, Vitamin CCatechinSelenium, Vitamin E, Calcium

cells, which identify and destroy defective or abnormal cells, i.e.,cancer. The following are some cancer-fighting substances:

Aloe Vera Extract - A strong aid in healing and fighting infection,and has NK cell activity.

IP-6 - Inositol hexaphosphate. Has the ability to inhibit cancer.Olive Leaf Extract - Has NK cell activity plus strong antibiotic and

antiviral activity.Cat's claw - Enhances immunity and has anti-tumor properties.DMG - Dimethylglycine. And also Liquid Stabilized Oxygen. Both

enhance oxygen utilization. An oxygen rich environment willinhibit the spread of cancer cells and cause them to die.

Chaparral - Contains the powerful antioxidant NDGA which hasknown anti-carcinogenic properties.

Echinacea - Enhances NK activity and boosts the immune system.Glyconutrients - A complex of naturally occurring plant poly-

saccharides. Increases NK activity 50% and boost immunity.Pancreatin - A pancreatic enzyme that can enhance metabolism.Vitamins - Especially vitamins A, C, E, and beta-carotene.MGN-3 - An extract from rice bran and three types of mushrooms

which increases the function of the NK cells by 300 percent ormore. Tests with patients with leukemia, and cancer of thecervix, breast and prostrate, resulted in complete remission inseven months. Used to treat cancer in Japan.

Bloodroot - Botanical extract that has anti-cancer properties.Colostrum - Has high levels of immunoglobulins (antibodies) to

strengthen the immune system. Also has cytokines (containingthe powerful cancer-fighting interleukins), and lymphokines.

Maitake - Contains a substance that prevents carcinogenic activityand inhibits the growth of cancerous tumors.

To this we could also include enzyme therapy, ozone therapy,metabolic therapy, etc. Many people are turning to holistic oralternative means of treating cancer due to the ineffectiveness ofconventional treatments. The drugs used by the medicalestablishment to treat cancer cause cancer, so does chemotherapyand radiation, and their use results in only a 5% success rateagainst cancer. Holistic treatments are often 70-90% effective.

ASPIRIN

Aspirin is the most popular drug that is consumed today.Americans alone swallow over 19 billion aspirin tablets eachyear, which comes to over 15 tons each day. Yearly sales for alltypes of aspirin are well over $2 billion.

Aspirins are used for pain-relief, to reduce fever andinflamation, but like all drugs, there is a risk of side effects andinteractions. These side effects include ulcers, anemia,gastrointestinal bleeding, lethargy, hyperpnea, dehydration,sweating, hyperthermia, and restlessness. Taber's MedicalDictionary refers to these symptoms as signs of "aspirinpoisoning," which "may be present with moderate doses."Under the topic of "poison" Taber's also states the following:

Aspirin is not usually thought of as a poison, but overdoses ofthis drug kill more children accidently each year than any ofthe traditional poisons. 1Other pain reducers like acetaminophen (Tylenol) and

ibuprofen (Advil) are not good substitutes for aspirin. Currentresearch indicates that these drugs are also associated withgastrointestinal upset, headaches, and dizziness. 2 Twentytablets of acetaminophen can kill you, and just one canoverexert your liver.

Like all drugs, aspirin also acts to deplete the body ofessential nutrients. Since aspirin is a gastro-intestinal irritant,it increases the permeability of the stomach wall. This in turnupsets the absorption of nutrients. Aspirin will antagonizevitamin K action in the body, deplete the body of calcium,potassium and especially robs the body of vitamin C.

Even a small amount [of aspirin] can triple the excretion rateof Vitamin C from the body. It can also lead to a deficiencyof folic acid and Vitamin B, which could cause anemia aswell as digestive disturbances. 3

1 Taber's Ccyclopedic Medical Dictionary, 18th edition, 19972 Senior Counselor (Special 1991 edition).3 Earl Mindell, Vitamin Bible, Warner Books, 1999, p. 326.

Researcher Dr. Edith Stanley found that aspirin blocked anarea of the immune system needed for the healing process.Aspirin kept the infection-fighting leukocytes from travelingto the infected tissue. By suppressing the body's naturalresponse to infection, aspirin may "relieve" the symptomscaused by the leukocytes battling the invading virus, but thereproduction of the virus is leftunchecked. Thus the virus is free tospread within the body, prolonging andcomplicating the illness.4

Another researcher, Dr. N.M.H.Graham from Johns Hopkins School ofHygiene and Public Health, found that ina study of patients with viral infections,there was a suppression of the immunesystem in those given aspirin.5

Researchers have found that aspirinand other pain medications can causeirreversible damage to the kidneys and lead to kidney failure.It doesn't take very much. Just three 350-mg aspirins a day canseriously impair the vital cleansing function of the kidneys.6

For centuries the herb white willow was used as a naturalpain relief treatment. The drug companies simply took theactive ingredient in white willow, its salicylic acid, removed aningredient and called it "aspirin." This was done so they couldpatent it and make a lot of profit from it. So if you need painrelief try using white willow, since it has none of the negativeside-effects of aspirin. Other useful herbs for pain are blueviolet, catnip, chamomile, gotu kola, rosemary and valerian.

4 Edith Stanley, et al. "Increased Virus Shedding with Aspirin Treatment ofRhinovirus Infection." Journal of American Medical Association, 231, No.12, March 24, 1975, pp. 1248-1251.

5 N.M.H. Graham. "Adverse Effects of Aspirin, Acetaminophen andIbuprofen on Immune Functions." Journal of Infectious Disease, 162,1990, pp. 1277-1282.

6 Richard S. Muther, Donald M. Potter, and William Bennett. "Aspirin-Induced Depression of Glomerular Filtration Rate in Normal Humans: Roleof Sodium Balance. " Annals of Internal Medicine, 94, 1981, pp. 317-321.

Antibiotics

The production of man-made antibiotics has gained widespread usage in the past 50 years. The U.S. National Institute ofHealth estimates that by the year 2000, a total of 50,000 tons ofantibiotics will be used every year throughout the world. Thereare perhaps hundreds of different antibiotics, some of thecommon ones being Neomycin, Tetracycline, Amoxil, Ceclor,Keflex, and Augmentin.

There is no doubt that antibiotics have helped in thetreatment of certain bacterial infections, and have saved lives,but it is also true that they have caused more problems thanbenefits. This is partly due to their overuse because we live in asociety which demands "quick fixes" for our maladies. Also,doctors commonly over prescribe antibiotics rather than allowthe body to heal itself as a matter of profit.

The data and facts of the results from the use of man-madeantibiotics are now well known. These are some of the problemsassociated with the use of these antibiotics:

• Common side effects from antibiotics include rashes, fever,bronchial tube spasms, blood vessel inflamation, kidney andear problems, upset stomach, vomiting, fatigue, andinsomnia.1

• Antibiotics inhibit the ability of various types of white bloodcells to neutralize or ingest a microorganism, cell, particle orother disease matter. The use of antibiotics thus weakensthe immune system since the white blood cells cannotproduce their natural antibiotic function.

• Antibiotics - such as tetracycline- can be toxic which maypoison the internal organs. This can lead to infection of thebladder, and is a relatively common cause of hepatitis orinflamation of liver.

• Antibiotics are largely ineffective, and often aggravate theillness they are suppose to treat.

1 The Signet/Mosby Medical Encyclopedia (New York: The C.V. MosbyCompany, 1987).

• Many microorganisms which antibiotics are used againstcan develop a resistance to the antibiotic, thus becoming sostrong that they cannot be destroyed by stronger antibioticsor a strong immune system. The drug-resistant strains thusmake you more susceptible to illness. Ironically, our ownmedical system is creating new breeds of killer bacteria.

• The use of antibiotics can cause invasive overgrowth ofyeast, resulting in Candida-related syndrome~

• Allergic reactions are common. With Penicillin alone 1000sof deaths occur world-wide from anaphylactic shock.

• Antibiotics cause nutritional deficiencies. They deplete thebody's supply of vitamin B complex, vitamins C, D, K, Biotin,Folic Acid, and Niacin. Minerals depleted by antibiotics arecalcium, iron, magnesium, potassium, and zinc.3

• Antibiotics can't distinguish between good and bad bacteria,and thus destroy beneficial bacteria which perform usefulfunctions, such as acidophilus, needed to prevent infection.

• Antibiotics pave the way for harmful bacteria to multiply,increasing the risk of infection which, by stressing theimmune system, leads to nutrient deficiency~

It is believed by many health experts that antibiotics areweakening the gene pool due to these problems. It isirresponsible of the medical establishment to tell of only thebenefits, and not the negative ramifications of antibiotics. It isalso irresponsible not to inform people of natural alternatives.

Natural antibiotics and infection fighters include: Garlic,Vitamin A & C, Selenium, Grapefruit seed extract, Oil ofOregano, Olive leaf extract, and Green tea. Natural substancesthat boost or stimulate the immune system include: BovineColostrum, Coenzyme 010, Ambrotose, Essential fatty acids,Astragalus, Glutathione, Echinacea, Cat's claw and Aloe vera.

2 Harold E. Buttram, "Overuse of Antibiotics and the Need forAlternatives." Townsend Letterfor Doctors, November 1991, pp. 867-869.

3 Lieberman & Bruning, The Real Vitamin & Mineral Book, New York:Avery Pub., 1997, pp. 26-27; Mindell, Earl Mindell's Vitamin Bible,Warner Books, N.Y., 1999, pp. 327-330.

4 Patrick Holford, Optimum Nutrition Bible, Crossing Press, 1999, p. 26.

I ASPARTAME: A SWEET POISON IAspartame is an artificial sweetener found in a great number

of consumer food products. Aspartame is marketed under suchnames as NutraSweet, Equal, and Spoonful. Aspartame is usedas a sugar substitute, having no calories but being 200 timessweeter than sugar. It is found in the following products:

Instant breakfasts Juice beveragesBreath mints MultivitaminsCereals Soft drinksSugar-free gum Instant teas & coffeesCocoa mixes Wine coolers

Aspartame consists of three components: synthetic forms oftwo amino acids, phenylalanine and aspartic acid, and methanolor wood alcohol. Although it has been claimed that the aminoacids in Aspartame are metabolized in the same way that theirnatural counterparts found in foods are metabolized, researchsuggests otherwise. Consumption of Aspartame in sodas, forinstance, causes a flooding of the amino acids in the blood-stream. This rise can be the cause of many health problems.Phenylalanine and aspartic acid are actually toxic when un-accompanied by other amino acids and proteins.

Methanol (wood alcohol), the third ingredient in Aspartame,is known to be poisonous even when consumed in relativelysmall arilOunts. Disorders caused by toxic levels of methanolinclude blindness, brain swelling, and inflamation of thepancreas and heart muscle.

Aspartame is chemically unstable, and so when temperaturesexceed 86 degrees F (as in the human body), the methanol inAspartame converts to formaldehyde, and then to formic acid,which in turn causes metabolic acidosis. Formic acid is thepoison found in the sting of fire ants. Formaldehyde is a deadlyembalming fluid, a Class A carcinogen (cancer causing agent).

Methanol toxicity mimics multiple sclerosis, thus Aspartameusers were being diagnosed with having multiple sclerosis. Butthe multiple sclerosis is not a death sentence, where methanol

toxicity is. In the May 1992 issue of the official U.S. Air ForceMagazine, Flying Safety, it stated this about Aspartame:

"In pregnancy the effects of Aspartame can be passed directly to thefetus, even in very small doses. People have suffered Aspartame relateddisorders with doses as small as that carried in a single stick of chewinggum. This could mean a pilot who drinks diet sodas is more susceptibleto flicker vertigo or to flicker-induced epileptic activity. It also meansthat all pilots are potential victims of sudden memory loss, dizzinessduring instrument flight, and gradual loss of vision."Some pilots who consume a lot of diet soda have experienced

grand mal seizures in the cockpits of commercial airline flightsand have lost their medical certification to fly.

The FDA has received more than 10,000 consumer com-plaints on "NutraSweet Poisoning," that is 80% of all complaintsabout food additives. Still the FDA remains comatose and hasdone nothing to alert the public, who assume that since Aspar-tame is so highly advertised it must be as safe as mother's milk.

If you are consuming Aspartame and have headaches, de-pression, slurred speech, loss of memory, fibromyalgia, shootingpains, numbness in your legs, loss of equilibrium, vertigo, anxietyattacks, chronic fatigue, vision loss, insomnia, dizziness, spasms,joint pain, eye floaters, seizures or heart palpitations you mayhave Aspartame disease! If you want to avoid these healthproblems, then get off this poisonous drug now!

Fetal tissue cannot tolerate methanol or phenylalanine! Dr.James Bowen calls NutraSweet "instant birth control." Sofertility clinics are overwhelmed by sorrowful women sippingdiet sodas. Dr. Louis Elsas, Emory University Professor ofPediatrics and Genetics, testified before Congress in 1987stating: "Aspartame is a well-known neurotoxin and teratogen(causes birth defects)." This includes mental retardation.

Aspartame makes you crave carbohydrates, due to serotonindepletion, so you gain weight. It also slows down the digestiveprocess, causing weight gain. Since NutraSweet hit the marketobesity is epidemic. So if you want to be fat, drink Diet Coke!

NutraSweet is sold by Monsanto Chemical Co. It is found inthousands of foods and on every restaurant table for the samereasons tobacco is everywhere: Greed, Addiction and Profit.

DETOXIFICATIONDetoxification is the process of clearing toxins from the body or

neutralizing or transforming them, and clearing excess mucus andcongestion. Many of these toxins come from our diet, drug use, theair we breathe, or environmental exposure. Functionally, poordigestion, colon sluggishness and dysfunction, reduced liverfunction, and poor elimination through the kidneys, respiratorytract, and skin all add to increased toxicity.

Toxicity, or the presence of toxins in the body, causes a lack ofenergy, more frequent occurrence of sickness, increase ofdegenerative diseases and cancer, and a shorter life span.

Every person has some toxicity problems, especially in our timeof chemicals, industrial waste, pollution, food additives, etc.Detoxification involves dietary and lifestyle changes that reducethe intake of toxins and improve their natural elimination.

Detoxification SystemsOur body handles toxins by either neutralizing, transforming, or

eliminating them. These are the areas in which detoxification isneeded:Respiratory- lungs, bronchial tubes, throat, sinuses, & noseGastrointestinal- liver, gallbladder, colon, and intestinesUrinary- kidneys, bladder, and urethraSkin and Dermal-sweat and sebaceous glands and tearsLymphatic-lymph channels and lymph nodes.

SymptomsDetoxification results in certain physical and mental symptoms.

They appear when you alter your lifestyle and start something new,such as a change in diet, environment, start to exercise, ordiscontinuing a toxic habit, such as eating chocolate, drinkingcoffee, or stop smoking. Some of the common symptomsassociated with detoxification are:

• Headaches• Cough• Skin rashes• Fever• Flu symptoms

• Stomachache• Diarrhea and gas• Clogged sinus• Feeling rundown or irritable• Constipation

These symptoms may be of short duration and slight irritation,or they could last longer and cause you considerable discomfort.Because these symptoms are the same as those that show up incertain illnesses, changing your diet or lifestyle can result inmisunderstanding: If I am doing something that is suppose to begood for me, why do I have these symptoms? Why do I feel worse,and not better? Understanding this apparent contradiction isperhaps the first, and the most important, hurdle you must get overwhen making a dietary or lifestyle change.

Detoxification is the body adjusting to something new. Nearlyeveryone has experienced this basic adjustment concept. If youengage in some rigorous activity you have not done in a long time,the next day you might feel bad-tired with sore muscles. If youcontinue with this activity, the bad symptoms would disappearsince the body has now adjusted to this new activity. Likewise whena person stops smoking they feel bad because their body isdetoxifying. If they start smoking again the detoxification stopsand they feel better, even though they are doing somethingharmful. When some people take an herb or natural supplementthey sometimes experience a detoxification symptom. Theyassume it is an adverse reaction from the herb or supplement, whenin fact the herb is causing some form of detoxification to occur inthe body. The problem is not the herb, it is a toxic body.

Detoxifying TherapiesThere are many different types of detoxification procedures

and therapies that have been proven to be effective and safe.These are some of the more popular methods:Fasting- This is the most ancient, effective and natural means of

detoxification. Hippocrates (400 B.C.) once stated that forimproved health one should fast for a day instead of takingmedicine. Start with a one day fast, then a two day fast the nextmonth. Use two 8 oz glasses of juice per day.

Chelation-A chelation substance is one that attaches onto a toxin inthe body and then removes it. Some oral chelating agentsinclude Alfalfa (liquid or tablets), Apple pectin, rutin, calciumand magnesium, and amino acid complex.

Activated Charcoal - Absorbs toxins, drugs, and heavy metalsthroughout the body.

Colon Cleansing-Retained debris in the colon leads to the absorptionof toxins. The best way to rid the colon of these debris andtoxins is to fast and use an herbal enema. Also increase theamount of fiber, and take acidophilus and Aloe vera juice.

Change in diet-The reason many people have toxicity problems isdue to bad diet. They can do much to detoxify themselves bystop eating foods that are more potentially toxic, such as drugs,allergenic foods, organ meats (liver), margarine andhydrogenated oils, saturated fats, fried foods, refined flours,and pork. Foods that help keep toxins out of the body are fruits,greens, roots, herbs, and water.

Cleansing HerbsMany herbs can support or even create detoxification. In fact,

this is generally regarded as the strength of herbal medicine.These are some herbs that help in detoxifying:Garlic-blood cleanser, lowers blood fats, natural antibiotic.Red clover blossoms-blood cleanser, good during a convalescence

and healing.Echinacea-Iymph cleanser, improves lymphocyte and phagocyte

actions.Dandelion root-liver, gallbladder, and blood cleanser, diuretic,

filters toxins, a tonic.Chaparral-strong blood cleanser, can help in cancer therapy.Lotus root-helps clear mucus and chemicals from the lungs.Cayenne pepper-blood purifier, increases fluid elimination and

sweat.Ginger root-stimulates circulation and sweating. Keeps the lymph

system moving so it can remove wastes.Milk Thistle seeds-used for a "liver flush" to remove excess fatty

acids and other toxins from the liver.Licorice root-a great detoxifier, biochemical balancer, and a mild

laxative; helps gallbladder detoxification.Yellow dock root - skin, blood, and liver cleanser.Burdock root-skin and blood cleanser, diuretic and diaphoretic,

improves liver function, antibacterial and antifungal properties.Sarsaparilla root-blood and lymph cleanser, contains saponins

which reduce microbes and toxins.Prickly ash bark-good for nerves and joints, anti-infectious.Bloodroot-strong purifier of blood and liver.Oregon grape root-skin and colon cleanser, blood purifier, liver

stimulant.Parsley leaf-diuretic, flushes kidneys.Goldenseal root-blood, liver, kidney, and skin cleanser, stimulates

detoxification.

THE LEADING CAUSE OF DEATH

Every year we hear statistics about some situation orproblem that is causing deaths in America. It is also urgedthat something must be done to eliminate this situation whichis causing deaths. The problem or situation might beseatbelts, contaminated meat, cocaine, rattlesnake bites, gangwars, unsafe toys, guns, alcohol, hazardous conditions in thework place, lightning, cigarettes, drunk drivers, drownings,and other such things.

But the really big killer remains virtually unseen andundetected by the public. The biggest cause of death comesfrom a source that most people would least suspect. What isthe number one cause of death in America? It is our ownmedical establishment! By "medical establishment" is meantthe FDA, the AMA, the doctors, hospitals, and pharma-ceutical industry, and the diabolical force that is behind thesethings. Let's look at the facts which prove this to be true.

In 1998, medical journals and studies revealed that adversedrug reactions in U.S. hospitals were responsible for morethan 100,000 deaths.! It was estimated that 2,216,000 hospitalpatients experienced a serious adverse drug reaction and106,000 deaths were caused by drugs. But the researchersestimated that the number of deaths maybe as high as 137,000a year due to drugs.2 This is not talking about cocaine orheroine, but rather FDA approved, doctor prescribed drugs!

In 1999, an independent medical report showed that, "asmany as 98,000 Americans die unnecessarily every year as aresult of mistakes made by physicians, pharmacists, and otherhealth care professionals."3 It is no doubt true that manyfatal medical errors are covered up or not reported to avoid

1 The Journal of American Medical Association, April 14, 1998.2 Minneapolis Star Tribune, April 15, 1998, page A3.3 Minneapolis Star Tribune, November 30, 1999, page A13.

lawsuits or loss of jobs. It thus is a reasonable estimate to saythat 115,000 deaths are due to medical mistakes and errors.

Many other nations have also reported high death ratesdue to prescription drugs and medical errors. In Americaadverse reaction to drugs along with medical errors accountsfor over a quarter of a million deaths a year, making themedical establishment the third leading cause of death. Thetable below shows the top fifteen causes of death in America.4

1. Heart Disease 745,2002. Cancer 563,1003. Stroke 159,6824. Drug Reactions 137,0005. Medical Errors 115,0006. Lung Disease 96,0777. Accidents (all types) 94,5238. Pneumonia, Flu 83,3129. Diabetes 62,484

10. Suicide 30,53511. Kidney Disease 29,95512. Alzheimer's Disease 24,24513. Blood Diseases 23,87514. AIDS 16,34015. Atherosclerosis 16,050

While the medical establishment is directly responsible forover 250,000 deaths, we need to also look at its role ascontributing to the cause of deaths of other people. This is

4 Source: National Vital Statistic Reports, from the Center for DiseaseControl and Prevention, Vol. 47, Number 19, June 30, 1999. TheAmerican Cancer Society, Statistic Report, 1999.

realized by its use of treatments that are largely ineffective,while prohibiting or not using alternative treatments whichare proven to be very effective and nonfatal to the patient.

The treatment of cancer is a good example of this cause ofunnecessary deaths. Many proven cancer treatments andcures have been developed in the past 70 years which arebanned by the FDA or are not used by doctors. With theadvancement in cancer knowledge and treatment, it is safe tosay that 75 percent of the deaths caused by cancer could beprevented. This would mean that some 420,000 deaths due tocancer could be avoided, and those deaths are due to an ineptor corrupt medical establishment.

There also many natural treatments for heart disease whichthe medical establishment blocks or refuses to use. Evensomething as simple as cayenne pepper has improved thecirculation in patients with heart problems, saving the lives ofmany who would otherwise have died. One researcher writes:

Much is known about the causes of cardiovascular disease and how toprevent it... However, few if any general practitioners are applyingwhat is already known to prevent and reverse heart disease?We could easily prevent 60 percent of the deaths due to

cardiovascular problems. This would account for another445,000 deaths that are due to the medical establishment'srefusal to use effective treatment, or outlawing them.

As we go down the list of health problems and add up all thedeaths that can be attributed to the medical establishment dueto inept treatments, we come up with about 1,250,000 deaths.To this figure we can also add 1.3 million deaths a year due toabortions in the medical clinics, for a total 2.5 million deaths ayear. This makes the medical establishment the number onekiller in the country. Yet their acts go unchecked and largelyunnoticed and thus are essentially given a licence to kill.

Now if some herb or natural supplement was known to havecaused the death of a few people, the medical establishment5 Patrick Holford, The Optimum Nutrition Bible, Crossing Press, 1999, p.

120

and media would make such a big deal out of it until the herbor supplement was eliminated.

Despite the dangers inherent in medical drugs, surgery,and ineffective treatments, doctors advise people to not stoptaking their medications, and claim that natural treatmentsare only a "theory." In light of all the foregoing information,it is hardly surprising that during a 29-day physician's strike inIsrael, the national death rate dropped 50% according to theJerusalem Burial Society's statistics. In Columbia after a 52-day doctor's strike in Bogota the National Catholic Reporterpointed out that the death rate in Bogota went down by 35%.In Saskatchewan a doctor's strike resulted in a 25% drop inthe death rate. An identical phenomenon was reported whenphysicians went on strike in California and Great Britain.

When people who have chronic diseases are left alone,their immune system catches up with their ailment and inmany cases corrects the problem and cures the disease. But ifdoctors intervene before this is allowed to happen, theypoison the person with drugs which weakens the immunesystem and kills the patient.

Doctors often do not know what all is in the drugs they use.They simply take the word of the drug and pharmaceuticalcompanies that their drugs are safe. They know their noxiousdrugs and conventional treatments cause deaths, but theydon't really care because it makes them a lot of money. Andso this evil process goes on, as Scripture states: "The love ofmoney is the root of all evil" (1 Tim. 6:10).

Instead of focusing on the real killer in this country,politicians and the media focus on trivial matters like seat-belts or guns. This is just a red herring to distract the publicand to keep people from looking at the deadly medicalestablishment. There were about 13,500 persons murderedwith firearms in 1998, most of which would have beenmurdered even if guns didn't exist. Compare this to the 2.5million people killed by modern medicine every year, whichwould have lived if the medical establishment didn't exist.

Nine out of ten people who are alive today will dieof some disease. Why? This is not what God hadintended for us, and it is not the way it was eightyyears ago. People are suffering and dying fromdisease because they don't know fundamental factsabout health. Facts such as:

• What is the real cause of nearly all disease.

• Why certain fats, cholesterol and salt aregood for your health.

• Why the medical establishment is the numberone cause of death in America today.

• Why 99% of the vitamin and mineralsupplements do little good and in some casesdo harm.

• Why aspirin is a drug and sugar a poison.

• The food laws God prescribed for our health.

• Why cancer can be safely treated.

• The dangers associated with vaccinations,antibiotics and prescription drugs.

Most doctors will not tell you about these thingsbecause they donot know, or are part ofthe problem.

When it comes to health, ignorance is not bliss, it issuffering and death.