Posts Tagged ‘acid’

The Result of the Wrong Diet is Disease

Friday, October 23rd, 2009

More about my book, Honoring the Temple of God. http://ow.ly/vfWL

We need to accept responsibility for whether we are healthy or sick because it is the result of our diet and lifestyle. It has nothing to do with the disease that run in our family because disease do NOT run in families. They are due to family members living on the same basic diet. If we are sick, we have dishonored the temple that God has given us by putting foods into it that have been cooked or processed.

In my book, Honoring the Temple of God - A Christian Health Perspective, I tell you exactly what you need to do if you expect to be healthy

Disease is opportunistic and as it flourishes in the body, it creates a more acidic environment in order to spread further until it consumes the entire body.

Disease is essentially a mechanism that nature uses to recycle something that is no longer a part of itself. All chronic disease is unnatural and a result of the wrong diet. It has nothing to do with genetics as we are led to believe. Chronic disease destroys what is natural, therefore it is a result of unnatural circumstances. In this case, it is the result of the foods and liquids we naively consume.

Please visit me on Twitter for more about Honoring God's Temple. http://twitter.com/bobmccauley51

Top Ten Reasons Never To Consume Soft Drinks!

Monday, June 15th, 2009

Top Ten Reasons Never To Consume Soft Drinks!

By Bob McCauley

  1. Soft drinks steal water from the body. They work very much like a diuretic which takes away more water than it provides to the body. Just to process the high levels of sugar in soft drinks steals a considerable amount of water from the body. To replace the water stolen by soft drinks, you need to drink 8-12 glasses of water for every one glass of soft drinks that you consume!
  2. Soft Drinks never quench your thirst, certainly not your body's need for water. Constantly denying your body an adequate amount can lead to Chronic Cellular Dehydration, a condition that weakens your body at the cellular level. This, in turn, can lead to a weakened immune system and a plethora of diseases.
  3. The elevated levels of phosphates in soft drinks leach vital minerals from your body. Soft Drinks are made with purified water that also leach vital minerals from your body. A severe lack of minerals can lead to Heart Disease (lack of magnesium), Osteoporosis (lack of calcium) and many other diseases. Most vitamins can not perform their function in the body without the presence of minerals.
  4. Soft Drinks can remove rust from a car bumper or other metal surfaces. Imagine what it's doing to your digestive tract as well as the rest of your body.
  5. The high amounts of sugar in Soft Drinks causes your pancreas to produce an abundance of insulin, which leads to a "sugar crash". Chronic elevation and depletion of sugar and insulin can lead to diabetes and other imbalance related diseases. This is particularly disruptive to growing children which can lead to life-long health problems.
  6. Soft Drinks severely interfere with digestion. Caffeine and high amounts of sugar virtually shut down the digestive process. That means your body is essentially taking in NO nutrients from the food you may have just eaten, even that eaten hours earlier. Consumed with french-fries which can take WEEKS to digest, there is arguably nothing worse a person can put in their body.
  7. Diet soft drinks contain Aspartame, which has been linked to depression, insomnia, neurological disease and a plethora of other illness. The FDA has received more than 10,000 consumer complaints about Aspartame, that's 80% of all complaints about food additives.
  8. Soft Drinks are EXTREMELY acidic, so much so that they can eat through the liner of an aluminum can and leach aluminum from the can if it sits on the shelf too long. Alzheimer patients who have been autopsied ALL have high levels of aluminum in their brains. Heavy metals in the body can lead to many neurological and other diseases.
  9. Soft Drinks are EXTREMELY acidic: The human body naturally exists at a pH of about 7.0. Soft Drinks have a pH of about 2.5, which means you are putting something into your body that is hundred of thousands of times more acidic that your body is! Diseases flourish in an acidic environment. Soft Drinks and other acidic food deposit acid waste in the body which accumulates over time in the joints and around the organs. For example, the Body pH of cancer or arthritis patients are always low. The sicker the person, the lower the Body pH.
  10. Soft Drinks are the WORST THING you can possibly put in your body. Don't even think of taking a sip of a Soft Drink when you are sick with a cold, flu or something worse. It will only make it that much harder for your body to fight the illness.
http://ow.ly/depf

Air Ions and Health

Monday, May 25th, 2009
by ALBERT P KRUGER AND DAVID S SOBEL

In places where mountains are situated to the south, the south winds that blow are parching and unhealthy; where the mountains are situated in the north, their northern winds occasion disorders and sickness...The winds which must pass over mountains to reach cities do not only dry, but also disturb the air which we breathe and the bodies of men, so as to engender diseases. Hippocrates, Regimen II, Chapters 37-38

The reactions between water, land and air during the long slow physical evolution of our planet have greatly affected the course of biological evolution. To a very considerable extent, this interplay is responsible for the emergence of man - a singular product of evolution - and man, in an extremely brief span of time, through his genius for blindly manipulating natural resources, has attained the unique capacity to alter his total environment. While we have begun to express serious concern for the grim consequences of our role as spoilers in disturbing ecological balances in general, our interest is most avidly focused upon those facets of man-engendered pollution which pose the most immediate and direct danger to us.

We live in an ocean of air and each of us is inexorably required to breathe in at least ten thousand litres of air every twenty four hours just to maintain life in our bodies. Since we are utterly dependent upon the physical and chemical properties of this air, it isn't surprising that we are now deeply immersed in exploring all atmospheric parameters. Characteristically, most of our efforts are devoted to the detection and control of those toxic particulates and gases contributed to the ambient air by industry and by the multitude of anthropocentric activities which require the combustion of fuel. Their threat to life is pressing and it is obvious that measures for their abatement must be developed in the immediate future. Other, more subtle atmospheric changes are in progress which, because they are less conspicuous, tend to be put aside for future consideration. Among these one would have to list those phenomena involving small air ions.

Very shortly after the existence of atmospheric electricity was demonstrated by Franklin [1] and by d'Ailbard [2] in the mid 1700's, several natural philosophers ascribed to it a variety of biological effects. For example, Father Giambattista Beccaria [3] in 1775 reported that "it appears manifest that nature makes extensive use of the atmospheric electricity for promoting vegetation" In this he was supported by Abbe Nollet [4] and Abbe Bertholon [5]. Abbe Bertholon [6] in addition concluded that the course of various diseases of man was influenced by atmospheric electricity. I 1899, Elster and Geitel [7] and J J Thompson [8] independently proved that atmospheric electricity depends upon the existence of gaseous ions in the air. It then became possible to develop generators for producing air ions and equipment for determining their numbers in the air. Using these technical aids, a vast amount of experimentation was undertaken to define the physical and biological properties of air ions. There are ions in the air around us all the time, but changes in their concentration or in the ratio of positively to negatively charged molecules can have marked biological effects on plants and animals. Indeed, ion depletion and charge imbalance may play a significant role in a wide range of human ailments including respiratory infection in office workers and the malaise caused by weather conditions such as the khamsin winds of the near East. Further, artificially generated air ions may prove valuable as a therapeutic modality in the treatment of burns, reparatory disorders, stomach ulcers nd nervous disorders.

Air ion formation begins when enough energy acts on a gaseous molecule to eject an electron. Most of this energy comes from radioactive substances in Earth's crust and some from the shearing forces of water droplets in waterfalls (Lenard effect) or the friction which develops when great volumes of air move rapidly over a land mass (for example, the foehn, sharav and Santa Anna winds) or from cosmic rays. The displaced electron attaches itself to an adjacent molecule which becomes a negative ion, the original molecule then becoming a positive ions. Molecular collisions transfer the charge, so that positive charges come to reside on molecules with the lowest ionisation potential,while electrons are attracted to the species of greatest stability. Next, small numbers of molecules of water vapour, hydrogen and oxygen cluster about the ions to form small air ions. In normal pollutant free air over land, there are 1500 to 4000 ions/cm3. But negative ions are more mobile and Earth's surface has a negative charge, so negative ions are repelled from the Earth's surface. Thus the normal ratio of positive to negative ions is 1.2 to 1.

Certain properties of small air ions are pertinent to this discussion. They readily unite with condensation nuclei and with most classes of air pollutants to form large or Langevin ions. In both cases the biological activity of the small air ions is lost. This is true also of the combination that occurs between small air ions of opposite charge. Further, ions like charge (unipolar ions) repel one another and tend to flow to enclosing surfaces where their ionic nature dissipates. Since they are small and carry a charge, they are deflected by electrical fields. All of these characteristics make it difficult to maintain high concentrations of small air ions and means that air ion densities are significantly altered by the indoor living and air pollution characteristic of urban life.

While the nature of air ions was under investigation by the physicists, vigorous attempts were being made by the life scientists to determine their biological effects. Although the amount of work accomplished by the biologists is a tribute to their industry, it must be admitted that many of the results reported in the literature is not convincing. Several factors in the area of experimental design served to cloak the whole field in an aura of ambiguity. Often experiments were performed with corona discharges as ion sources, neglecting the ozone and oxides of nitrogen sometimes produced along with the ions. Ion densities, temperature and relative humidity were not monitored. Experimental subjects were not grounded; their external surfaces developed high electrostatic charges and in consequence, repelled ions. As a rule, the air was not purified and combination of ions with air pollutants led to widely fluctuating ion densities. Clinicians assessing the value of air ions as a therapeutic modality frequently committed all or some of the errors listed above and in addition, neglected to utilise the double blind cross over technique for ion administration. In view of these omissions, it is not surprising that convincing proof of the role played by air ions as physiological mediators or as therapeutic agents has been slow to emerge.

In addition to these elements of uncertainty in experimental procedures, the evaluation of air ions as biologically active agents has been hampered by the widely cultivated belief that the idea is theoretically absurd. There seems to be something about the term "ion" that provokes incredulity - consider the state of Svante Arrhenius, who first applied it in 1884 to describe atoms and molecules in aqueous solution bearing a positive or negative charge which enabled them to migrate in an electrical field. His doctoral committee thought this idea so bizarre that they accepted his work with the greatest reluctance and granted his degree with the lowest possible grade. The major obstacle to acceptance of this magnificent concept was the requirement that fundamental differences in the properties of charged molecules (ions) and uncharged molecules be acknowledged. In the case of air ions there is no disagreement about the disparate physical nature of air ions and non ionised gaseous molecules, but there is considerable reluctance to grant that this diversity is of biological significance.

At any rate, the essence of the argument against biologically active air ions is this: The maximal ion density one can attain in a closed atmosphere is approximately 1 x 106 ions/cm3, of air. Air contains 2.7 x 1019 non ionised molecules/cm3, so that the ratio of small ions to non ionised molecules is 1:27 trillion. For the reasons already mentioned above, ions have a very brief life span and under the conditions ordinarily prevailing, attainable ion densities usually are considerable less than 1 x 106 ions/cm3, making the final dilution in non ionised air greater by one or two orders of magnitude. From this unquestioned fact, the dubious conclusion has been drawn that the very sparseness of air ions places them beyond the range of biological effectiveness. The merit of this inference is more specious than real, since many biological systems respond to extremely minute chemical and physical stimuli. Two examples suffice to bear out this contention: first, the human eye can detect a flash of light when a single active quantum reaches the retina [9]; and second, the male silkworm reacts to as few as 2600 molecules of the female's sex attractant pheromone in air containing a concentration of <200 molecules/cm3[10]. One further factor, that of commercial exploitation, has retarded development in the field of air ionisation. During the mid-1950's air ion generators were sold directly to the public through high-powered advertising campaigns extolling their efficacy in treating a wide range of diseases. The Federal Drug Administration brought these activities to a halt and since then has prohibited the sale of ion generators for any medical application. This unfortunate episode has led scientists and laymen alike to conclude that the whole subject is permeated with mis-representation or even outright fraud.

It is evident then that progress in the field of research devoted to the detection of air ion effects on living forms has been retarded by the very real difficulties attending the performance of meaningful experiments, by an unhappy example of commercial exploitation and by categorical rejection of the whole idea as a matter of principle on the part of many component scientists. The technical obstacles are the major reason that we now are faced with enormous accumulation of data of very uneven quality. The matter of rejection is not so vital, although it is disconcerting at times to find that some of our peers classify the subject with the occult arts.

THE BIOLOGICAL EFFECTS OF AIR IONS

The experimental observations taken as a whole serve to establish the fact that air ions are physiologically active and can produce functional alterations varying from barely discernible to substantial. Further, air ions, are capable of evoking a wide range of response in bacteria, protoza, higher plants, insects, animals and man. Sometimes both positive and negative ions induce essentially the same biological reaction, in other cases they elicit the opposite effects. A few selected examples will be presented to illustrate the range of biological effects of small air ions and the reader is referred to more detailed reviews of the experimental evidence [11, 12, 13].

A brief review of the effects of air ions on micro-organisms reveals that both negative and positive ions (1) inhibit the growth of bacteria and fungi on solid media, (2) exert a lethal effect on vegetative forms of bacteria suspended in small droplets of water, and (3), reduce the viable amount of bacterial aerosols [12].

With mammalian cells in tissue culture, Worden found that Girardi's human heart cells exposed for fourteen days to unipolar ionised atmospheres and then transplanted into non-ionised atmospheres for an additional fourteen days showed adversely affected growth characteristics and rate of proliferation with positively ionised air; growth was normal with negatively ionised air. Using fibro blasts he obtained statistically significant evidence that negative ions increase and positive ions decrease the rate of proliferation. Furthermore, when the fibro blasts were removed to a non-ionised atmosphere, the cells previously exposed to negative ions continued to divide at an increased rate, while the cells treated with positive ions recovered slowly and eventually attained the normal rate of growth [14].

Over the past nineteen years, the Air Ion Laboratory of the University of California has conducted experiments to detect ion-induced physiological changes in plants and small animals. The subjects were maintained in a controlled micro-environment supplied with pollutant-free air, the sole variable being concentration of air ions in the ambient atmosphere. Soft ß (beta) emission from tritium absorbed on zirconium served to ionise the air without evolving toxic by-products; selection of positive or negative ions was accomplished by applying a corresponding charge to the generator electrode.

Plants appear to benefit from increases in both positive and negative ionisation, and we have shown that such ionisation markedly increases the rate of growth of higher plants such as barley, oats and lettuce. With seedlings grown in chemically defined media, we found that unipolar (one charge only) ionised atmospheres containing approximately 10,000 positive or negative charged ions/cm3 increased the rate of growth by as much as 50%(as measured by integral elongation or weight) without altering the protein, sugar, or chlorophyll content of the plant. In marked contrast to growth stimulation elicited by air ions, their removal from the atmosphere resulted in a lower rate of growth, reduced turgor (pressure in plant cells) and the development of soft, fleshy leaves. Chlorophyll production was not affected[15]. Several clues to the biochemical mechanism were uncovered. Positive and negative ions expedite both the uptake of iron and its utilisation of the production of ion-containing enzymes. The ions stimulate the metabolism of the high-energy compound adenosine triphosphate (ATP) in the chloroplast's and augment both nucleic acid metabolism and oxygen uptake. All of these phenomena are consistent with the observed ion-induced increase in growth rate.

Similar results were obtained when silkworm eggs and emergent larvae were exposed to ions of either charge. Hatching began earlier, larval growth accelerated and there was increased synthesis of three enzymes (catalase, peroxidase and cytochrome C Oxidase). Spinning began earlier and cocoons were heavier [16].

Much of the work we have done with animals has been on air ion effects in the respiratory tract and we found that air ions influence survival in respiratory diseases. High concentrations of positive ions substantially increased the death rate of mice infected with measured doses of a fungus (Coccidiodes immitis), a bacterium (Klebsiells pneumoniae) or a strain of influenza virus, all administered intranasally. Ion depleted air (comparable to ion concentrations found in urban environments) also increased the death rate in mouse influenza while a high concentration of negative ions decreased the death rate [17]. In other experiments where the influenza virus was introduced as a fine aerosol, this by-passing the protective mechanisms of the upper respiratory tract, changing ion concentrations had no influence on the death rate. This and other observations suggest that the site of action of air ions is the mucosa of the upper respiratory tract [18].

An Ecological View of Health

MECHANISM OF AIR ION ACTION

With regard to the mechanism underlying the response of animals to air ions, we have worked for several years on the changes in blood levels of serotonin (5-hydroxy tryptamine or 5-Ht), a powerful neurohormone capable of producing profound neurovascular, endocrine and metabolic effects throughout the body. In the hypothalamus 5-Ht participates in various processes such as sleep, the transmission of nerve impulses and in our evaluation, of mood. We found a readily reproducible and significant change in blood 5-Ht levels in mice exposed to air ion densities of 4-5x105 positive or negative ions/cm3. Positive ions raised blood levels of 5-Ht, while negative ions had the opposite effect. Additionally, we found that the brain content of free 5-Ht was responsive to the concentration of ions in the air. Because of the chief metabolic route for removing Serotonin (5-Ht) depends upon the enzyme monamine oxidase, we hypothesised that small negative ions stimulate, while small positive ions block the action of monamine oxidase, thus producing respectively a drop or rise in the concentration of free 5-Ht in certain tissues and eliciting a corresponding physiological response [19].

This general mechanism of air ion action has been confirmed by other investigators. Grant Gilbert at Pacific Lutheran University demonstrated that continuous treatment with negative ions produced statistically significant reductions in emotionality and brain Serotonin levels in rats [20]. Jean-Michel Olivereau of the Psychophysiology Laboratory at the University of Paris conducted extensive experiments on the endocrine systems and the nervous mechanisms of rats treated for various periods of time with air ions [21, 22]. Employing elegant biochemical and histochemical techniques, he surveyed air ion action on the hypothalamus, the hypophysis, the adrenals, the thyroid, brain metabolism, behaviour, eating, spontaneous activity, psychomotor performance and adaptation to stress. He concluded that air ion-induced alterations in blood levels of 5-Ht account for very significant physiological changes in the endocrine glands and central nervous systems, these, in turn, substantially alter basic physiological processes. A significant facet to Olivereau's research is his observation that negative ions exert a measurable anxiety lessening effect on mice and rats exposed to stressful situations, a phenomenon noted by several other workers [23]. This response parallels that which follows administration to animals or man of the drug reserpine. Both reserpine and negative ions reduce the amount of Serotonin in the mid-brain and this apparently accounts for the tranquillising action.

Direct and indirect evidence supporting the theory that 5-Ht is an important mediator of air ion action on animals and humans is found in the reports of several investigators [24-25] and is reviewed elsewhere [26,27]. However, there is no reason to suppose that 5-Ht is the sole agent responsible for air-ion induced alteration of physiological function.

Such tentative biochemical probings are really no more than the first step in elucidating the arcane mechanisms when air ions make contact with the tissues of the test organism. Our ignorance extends from the interface between the atmosphere and the cell wall to include the cellular organelles, their component enzyme systems and almost all the tissues and organs of living forms.

When we turn to the matter of air ion dosage necessary to elicit biological responses, the situation is somewhat better. Dosage constitutes a very practical element, for if extremely high ion densities are demanded, there is little likelihood of air ions playing a significant role in nature and the whole topic becomes academic, or at best, is limited to therapeutic applications. If on the other hand, biological effects are associated with such displacements of ion densities or charge ratios as are known to occur in Earth's atmosphere, or even with relatively small shifts in ion concentration that can be affected by ion depletion or artificial ionisation in ordinary living and working quarters, the subject acquires great interest and importance.

An outstanding example of dependence of physiological response upon dosage has been reported by Bachman and his co-workers [24]. In studying the influence of air ions on the spontaneous activity of rats they noticed a curious zonal response with activity levels falling, rising and peaking then falling again as negative ion concentrations were increased.

Several studies, however, have demonstrated marked biological effects with lower dosage approximating natural conditions (1.5x103 to 4x103 small ions/cm3). In the experiments of Knoll and his collaborators on the effects of ions on simple visual reaction time in humans, ion concentrations of only 2x103 ion cm3 produced a remarkable decrease in reaction time [28]. Delaneau and his colleagues found that relatively small ion dosages, for example, 5x103 to 15x103 ions/cm3 of air effectively influenced the development of gastric ulcers in starving rats [29]. Silverman and Kornblueh were able to detect changes in alpha frequencies of the EEG in humans exposed to only 1.8x103 positive or negative ions/cm3 for thirty minutes [30]. Also, a sudden increase in negative ions or a precipitate drop in positive ions within the atmospheric range of 1x103 to 2x103 ions cm/3 was reported to increase moulting in aphids [31].

In our studies mentioned above on the effect of air ions on the course of mouse influenza produced by intranasal challenge, we found that ion dosage influenced the cumulative mortality rate. Unipolar low densities of positive or negative ions (comparable to indoor and urban environments) increased the rate of death, mid-range concentrations of ions of either charge had no effect, while a reduction in mortality rates occurred when the animals were exposed to high concentrations of negative or to low concentrations of mixed ions with mixed ions with negative ions predominating [17].

Natural Ion Environment
We have already presented evidence that air ion concentrations comparable to those found in nature can modify physiological processes in a variety of living forms under laboratory conditions. Now it seems appropriate to ask, Do air ion-linked phenomena occur in humans outside the laboratory? This question can be answered affirmatively with some assurance in light of recent investigations of large scale weather-related changes in air ion concentrations and charge ratios coupled with concurrent clinical studies.

To begin with, a great deal of work has been done in France, Italy, Germany and the USSR on the ionic environment of spas, particularly those situated near waterfalls. The consensus seems to be that the air in many such locales for whatever reason, contains a high concentration of small air ions with a ratio of negative to positive ions being considerably greater than normal - The Lenard effect. Bio climatologists are inclined to attribute to this fact some of the vis mediatrix of these resorts. This is an attractive hypothesis, but one that is difficult to prove, since many curative modalities are brought to bear on patients simultaneously.

Turning to the adverse effects associated with certain ion environments, there have been long traditions in the folklore of nearly every country that link certain changes in weather with changes in health and behaviour. One such tradition has to do with the winds of ill repute, for example, the Foehn (Southern Europe), Sirocco (Italy), Santa Ana (United States), Khasmin (Near East), and Mistral (France). Wherever they prevail, their victims attribute to them the ability to induce respiratory distress of various sorts, nervousness, headache and a multitude of other ills. So malign is their influence that when they blow, judges deal leniently with crimes of passion, surgeons postpone elective surgery and teachers expect more than the usual fractiousness from their students.

Since the turn of the century, several scientists and physicians have hypothesised that the immediate cause of such malaise is the upset in electrical balance of the atmosphere that precedes or accompanies the winds. This relationship between air ions and disease, tenuous at first, is finding support in the meteorological observations of investigators such as Robinson and Dirnfield who studied the Sharav, a weather complex afflicting the Near East and characterised by persistent wind, a rapid rise in temperature and a fall in relative humidity. Robinson and Dirnfield measured solar radiation, temperature and relative humidity, wind velocity and direction and the electrical state of the atmosphere before, during and after the Sharav. They found that 12 - 36 hours before the characteristic changes in wind, temperature and humidity, the total number of ions increased (from 1500 ions/cm3 to 2600 ions/cm3) and the ratio of positive to negative ions jumped from the normal 1.2 to 1.33. This early shift in ion density and ratio coincided with the onset of nervous and physical symptoms in weather sensitive people and was considered the only meteorological change that could be responsible for the discomfort associated with the Sharav [32].

This conclusion is supported by the extensive studies of Professor Felix Sulman and his colleagues in Jerusalem. They designate as the "Serotonin Hyper function Syndrome" the cluster of signs and symptoms that afflict a considerable segment of the population a day or two before the onset of a hot dry wind characteristic of the Sharav. Individuals in this category suffer from insomnia, irritability, tension, migraine, amblyopia, oedema, palpitations, precordial pain, respiratory distress, hot flashes, tremor, chills, diarrhoea, polyuria, vertigo etc. These patients display an increased output of Serotonin in the urine and they experienced relief when treated with negative ions or with Serotonin blocking drugs [33,34]. There exists then, a scientific basis for accepting the tradition that the winds of ill repute can produce malaise in humans, that air ion imbalance is the direct meteorological incitant and that the proximate cause of the irritation syndrome is the positive air-ion-induced hyper secretion of Serotonin. Supporting laboratory evidence for the adverse effect in humans of air ion imbalances comes from a well controlled double blind experiment by Winsor and Beckett in which volunteer subjects developed a dry throat, husky voice, headache, itch or obstructed nose and a reduction in maximum breathing capacity when exposed to nasal inhalation of positive ions in concentration of 3.2x104 ions/cm3 [35].

AIR IONS AND THE HUMAN URBAN ENVIRONMENT

In modern urban life, man often faces ion conditions far different from natural ion balances, with a significant depletion of small air ions and a markedly increased ratio of positive to negative ions commonly encountered. A fourteen day study in 1971 by B. Maczynski and others showed that in an office containing four people the small air ion concentration dropped as the day went on, falling on the average to only 34 positive ions and 20 negative ions/cm3 [36]. Central heating and air conditioning, smoking, the usual household activities of dusting and cooking all combine to lower levels of small ions in indoor environments. Further, the static electricity generated by the widespread use of synthetic fibres in clothing and room furnishing as well as stray electric fields add a different dimension to the indoor climate which is not conducive to the preservation of small air ions [37].

The effects of air pollution on air ions in the ambient atmosphere are also marked. As stated earlier, the small physiologically active air ions readily combine with gaseous and particulate pollutants to form large (Langevin) ions that are considered physiologically inert. A test in a light industrial area of San Francisco by J C Beckett in 1959 showed a small ion count of less than 80 ions/cm3 as compared to levels of 1500-4000 small ions/cm3 found in fresh unpolluted air [38]. The fundamental reaction is disarmingly simple: man- atmospheric pollutants; atmospheric pollutants + small air ions - air ion depletion.

That this progression has attained significant magnitude is evidenced by the fact that small air ion levels far at sea - normally very constant - are becoming appreciably lower with time, as air pollutants drift out from land. Thus wile very few of our activities add small air ions to the air, much of what we do cumulates in ion loss. The question then amounts to this: Will the smogs, hazes and invisible pollutants we generate with a lavish hand so reduce the small ion content of the atmosphere that plants, animals and man must suffer the harmful consequences?

Although the early results of ion depletion very likely will be unimpressive compared to the immediate and dramatic action of known toxic components of polluted air, this alone should furnish little solace. We have every reason to be aware from past experience that adverse effects may follow continued exposure to a small amount of a minor irritant (for example, organic solvents) or the long term deprivation of an essential metabolic requirement (for example, trace elements or vitamins). People travelling to work in polluted air, spending eight hours a day in offices or factories and living their leisure hours in urban dwellings inescapably breathe ion depleted air for substantial proportions of their lives. There is increasing evidence that this ion depletion leads to discomfort, enervation and lassitude and loss of physical and mental efficiency. This syndrome appears to develop quite apart from the direct toxic effects of the usual atmospheric pollutants.

Physicians and environmental engineers have long suspected that the inimical effects of "dead air" in crowded rooms are due to ion depletion. In 1939, three Japanese Scientists, S Kimura, M Ashiba and L Matushima showed that if temperature, humidity and carbon dioxide levels were all kept within ranges considered suitable for human comfort, but the ion level was reduced, individuals suffered from such as perspiration and depression. Further, these symptoms were promptly relieved when normal ion densities were restored by the use of ion generators [39]. Recently, a team of Soviet scientists tested the effects of varying ion conditions on humans employing an impressive battery of tests to measure cardiovascular functioning, reaction time and blood chemistry. They concluded that any enclosed compartments with "conditioned" air such as a space capsule, are likely to be depleted of ions and have a considerable excess of positive ions and that prolonged stays in such an ion environment is detrimental. The Soviet scientists recommended that ionisation in such environments be increased to a more normal 2000 ions/cm3 and that the addition of negative ions be alternated with positive or bipolar ionisation [40]. The effect of various ion concentrations and charge ratios on human performance, reaction time, vigilance and psychomotor tasks is suggestive but inconclusive and has been reviewed elsewhere [41].

ARTIFICIAL ION GENERATION: CLINICAL APPLICATIONS

So much for the potential role of an air ion-depleted environment in man's future. There remains the more promising consideration of the environmental and medical applications of artificially generated air ions. At present, there exists several means of artificially producing air ions, including corona discharge and tritium generators. These ion generators make it possible to re-establish natural and optimal microclimatic conditions in living and working quarters. Eventually air ion standards for comfort and health may be established, just as we now have set limits for temperature, relative humidity, carbon dioxide levels, etc. It may also be possible to make available, highly beneficial ion-rich micro environments that could serve various hygienic and therapeutic functions. However, the development and use of this technology must go hand in hand with efforts to reduce air pollution from industry, automobiles and tobacco smoke, which effectively interfere with attempts to create a balanced ionised atmosphere.

If the results of our experiments with respiratory disease in mice can be extrapolated to man, we might expect that the ion depleted air of our offices and factories would lower resistance to influenza and perhaps other infections. Conversely, inhaling a mixture of air with, say, 4000 ions/cm3 and with negative ions predominating, should increase resistance. A recent study in a Swiss bank indicated that this is so. In the test, 309 volunteers worked for thirty weeks in an area where the air was treated to develop a high ratio of negative to positive ions, while 362 controls, worked in untreated air. During the test, the ratio of days lost because of respiratory illness in the two groups was an incredible 1 to 16 [42].

Finally, one can look at some medical applications of high ion concentrations. Kornbleuh and his colleagues have used negative ion therapy successfully for burn patients. Hospitalised patients were treated for 1 to 1.5 hours a day and out patients for twenty five to thirty minutes, to negative ion concentrations as high as 10,000 ions/cm3. Pain, restlessness and incidence of infection were reduced and healing promoted [43]. This application may be related to Serotonin hypothesis of air ion action. Burn patients present increased levels of Serotonin (5-hydroxtryptamine) in damaged tissues and in the blood and Serotonin is known to be associated with pain under some circumstances. We have shown in laboratory animals that inhalation of negative ions increases the conversion of Serotonin to 5-hydroxyindolacetic acid (a physiologically inactive metabolite) and this reaction may be involved in the relief of pain reported by burn patients treated with a high concentration of negative ions.

Another instance of laboratory observations coinciding with clinical usage is to be found in our work at the university of California and that of Palti, De Nour, and Abrahamov at Hadassah Medical School in Jerusalem. Smith and Krueger noted that the inhalation of positively ionised air by small animals contracted the smooth muscle of the tracheo-bronchial tree and decreased the operational efficiency of the mucus escalator, effects that could be duplicated by the intravenous injection of 5-HT; negative ions had the opposite effect[44]. Palti and his colleagues found that exposure to positive ions increased the respiratory rate and degree of bronchospasm in infants with asthmatic (spastic) bronchitis while treatment with negative ions produced an opposite and therapeutic effect. The negative ion therapy terminated the spastic attack after a much shorter period than that required by the conventional mode of treatment and, in addition, no adverse side effects common to the drug therapy, were observed with the negative ionisation. Further, since the subjects in this experiment were infants under the age of one year, the possibility that the observed effects were due to physiological factors was minimised [45].

P C Boulatov, a Soviet investigator, has summarised his experiment work over the past thirty five years involving the treatment of over 3,000 bronchial asthma patients with high concentrations of negative ions. He has reported that after a short period of temporary exacerbation there followed substantial improvements in the general state of the patients, a normalisation of the blood picture, improved respiratory function and a reduction in the frequency and intensity of attacks of bronchial asthma [46]. Kornbleuh, the pioneer American investigator of air ion phenomena and his co-workers obtained temporary relief of acute hay fever symptoms in patients treated with high concentrations of negative air ions. They speculated that the mode of action might be due to some physical and/or chemical effect on microscopic airborne contaminants such as dust, spores, bacteria and pollen or to a direct physiological action on the respiratory tract [47].

More recently, Dr A P Weaner reported on a closely related therapeutic modality: electro aerosols in which minute water droplets act as a vehicle for electric charges. This therapy used extensively in Germany and the USSR has reportedly been applied with success in the treatment of respiratory disorders and various manifestations of autonomic dysfunction such as migraine, nervous tension and depression [48]. Wehner also reviewed the work of K H Schulz who found that negatively charged aerosols seem to stimulate the parasympathetic nervous system and therefore can help to restore autonomic balance in cases of an overstimulated activation. From these observations, Schulz postulated that the effect of the ions would depend on the state of activation of the autonomic nervous system and further, that if the proper charge of ions is administered to a given ion "type" individual a normalisation of autonomic functioning would occur [49].

In line with this theory were the findings of Monaco and Acker, who performed a large number of tests on a group of Psychiatric patients and a group of non-patients. In the psychiatric patients, negative ionisation decreased systolic blood pressure, increased skin resistance and increased pulse finger volume, indicating increased parasympathetic nervous system activity. For the non patients, only a significant decrease in pulse finger volume occurred, indicating slight increase in sympathetic nervous system activity. Thus, it appears that the negative ions had a normalising influence, lowering activation of the psychiatric patients and increasing the activation of the non-patients [50].

Noting the relationship between air ions and neurohormones and following the reports that negative ions produce a sedative effect, R Ucha Udabe, R Kertesz and L Franceschetti at the Catholic University in Buenos Aires tried treating a large number of patients suffering from psychoneurosis and anxiety syndromes. Sessions varied from fifteen minutes to two hours and the number of treatments from ten to twenty. These authors were very impressed with the conspicuous disappearance of simatic complaints and claimed favourable results in 80% of their patients [51]. M Deleanu also claims success in the treatment of gastro duodenal ulcers in animals and man using relatively low dosages of air ions (5000 to 10,000 negative ions/cm3 and 1000 to 2000 positive ions/cm3) [52].

This is only a brief review of some of the developing areas of clinical research, but based on the evidence surveyed in this paper, it appears that air ion investigations constitute a legitimate and promising branch of biological research. As more information is acquired about the mechanisms underlying the reactions between air ions and living systems, we should be able to evaluate more clearly than at present the importance of air ions in nature and assess their potential for clinical and non clinical applications.

Negative Ion Regeneration For Youthfulness and Longevity

Monday, May 25th, 2009

By John Heinerman, Ph.D.
Foreward by Lendon Smith, M.D.

Section One: Vitamins of the Air

Approximately half-a-century ago, a certain woman living in a large, crowded city contracted tuberculosis. Doctors did what they could for her without any avail. They gave her a morbid prognosis of inevitable death and she was consigned to a gloomy existence without any hope or reason to live.

Deciding that she would at least die in more pleasant surroundings, she moved from the big city to a humble log cabin in a pine forest somewhere in the State of Maine. For an entire Winter she stayed there, busying herself with things that kept her mind happy and occupied.

By next Spring she noticed a peculiar thing about her respiratory state of health. Virtually all of her symptoms of her former disease had abated. Going to several medical doctors and a local hospital for various checkups, she was pronounced free of TB. Her recovery was later chronicled in a national best-seller entitled, I Lived in the Woods.

It wasn't anything in her diet that promoted such a remarkable turnaround in her incurable disorder. Rather it was what she breathed every few seconds that accomplished the most good for her.

In a past issue of Soviet Life magazine (April 1969, p. 43), a leading Russian biologist, Nikolai Kholodkovsky made the following highly interesting observations: "The air we breathe in the woods or in gardens contains vitamins given off by plants." His studies had shown that in each cubic meter of air there are several milligrams of volatile substances, including vitamins.

Two of the nutrients emitted from the tree bark and needles of fragrant pine odoe, he discovered, were vitamin C and a form of bioflavonoid called proanthocyanidins. Because bioflavonoids and ascorbic acid often appear in combination with each other in plants, they form powerful antioxidant effects.

The woman who previously suffered from TB obviously benefitted from the forest air charged with vitamin C, which the research of twice Nobel Prize winner Dr. Linus Pauling has shown to be outstanding for fighting viral infections of any kind. But the bioflavonoid with it, the proanthycyanidins, also deserves considerable merit for the prevention and treatment of many infectious diseases. This vital nutrient is better known by its trademark name of Pycnogenol, based on the clinical research of Dr. Jack Masquelier of the University of Bordeaux in France, who discovered it in the bark of the French maritime pine tree which grows in the Les Landes pine forest along the Atlantic coast of southern France.

Both of the powerful antioxidants, which Kholodkovsky first reported on over two decades ago, are extremely useful for controlling the deadly activity of a group of compounds within the body called free radicals. These scavenger molecules are lacking an electron and roam through the body at random, robbing normal molecules of their electrons. In doing so, free radicals create a great deal of havoc and mischief with the body's delicately structured biochemistry. What antioxidants do is to curb or check this destructive action.

Thus, it was that this woman's particular health condition, which the doctors had completely given up hope of ever curing, was unwittingly reversed by her geographical relocation into another environment totally charged with nutrients in the air. It was, in a very real sense, these "vitamins of the air," which had healed her lungs of this ravaging disease.

All too often we're inclined to thick of vitamins as only coming from food or health food supplements. But the very definition of the word "vitamin" suggests otherwise. "Vitamin" is really a composite of two separate words with different meanings to them: but when linked together surely do present a compelling argument for considering the air we breathe in a nutritional light.

Now "vita" comes from the Latin word for "life". And an "amine" is defined by dictionary experts as "any of various compounds derived from ammonia by replacement of hydrogen by one or more univalent hydrocarbon radicals." Which is a fancy way of saying in cruder terminology that a vitamin is essentially a "life gas" or for our purposes here, "life air". Thus, it would be linguistically correct to assert that a vitamin is, indeed, an "air nutrient" as given by the formula definition above.

Section Two: Inhaling Minerals For Health [ Top ]

A very popular self-help manual by James F. Balch, M.D. and his wife Phyllis has become a favorite of the health food industry within the last several years because of its total emphasis on food supplement consumption as a ready Prescription for Nutritional Healing (the title of their book). On page 17 they identify macro (bulk) and micro (trace) minerals as coming from soil, plant foods, meat, and, of course, mineral supplements in tablet, capsule, liquid, and powder forms. But nothing is ever siad by them or any other nutritionists concerning minerals from the air!

You don't need a college education to figure out that if we aren't supplied with hydrogen and ixygen in sufficient quatnities, we're going to die within a matter of minutes. These two trace elements are considered to be micro minerals without which the body could not function and would readily perish in no time at all.

Beyond them, however, are other minerals like calcium, magnesium, iron, potassium, phosphorus, and zinc, which the body depends upon for the normal maintenance of good health. Because of massive advertising by the health food industry and the single-mindedness of scientific opinion, consumers are led to believe that the best source for minerals is food and food supplements. Very little is ever said about water, let alone air, as being potential contributors of minerals.

This realization first dawned upon me in the early summer of 1979 when I accompanied a delegation of scientists and lay people to the Soviet Union for several weeks. Our trip was arranged for by the Citizen Exchange Corps out of New York City and Boston and the Soviet Academy of Sciences in Moscow. A colleague and friend of mine who accompanied me on this historic trip was the late Professor Emeritus Walter McCain of the University of Connecticut at Storrs. Because he could speak Russian fluently, I had opportunities available to me that many of the others in our group didn't have to do some investigative research in health institutes we visited along the way.

Dr. McCain and I spent an afternoon on Monday, June 4th by ourselves touring the "Central Scientific Research Institute of Health Resorts and Physical Therapy" located on Kalinin Avenue in Moscow. Dr McCain knew the directors in the institute from a previous visit - - Drs, Victor G. Yasnogorodsky and Dr, Vasily M. Bogoljubov.

While giving us a personal tour of this large facility, we became very intrigued by a room with a sign on the door reading "Climate Therapy" in Russian. Inside we were shown rather curiously engineered devices designed to mimic different types of air quality for specific ailments. For instance, tuberculosis sufferers were recommended a machine simulating "mountain air"; asthma sufferers were prescribed a machine generating warm, dry, desert'like air; while emphysema patients and those experiencing chronic lung inflammation were put on a machine yielding an air reminiscent of a sea coast.

They told us that the success of these machines and the airs they simulated from different environments in nature, was due largely to the mineral ions found in each of them. I, of course, had always been familiar with air ions in general, and knew from published scientific research that positive ions (posions) could make a person feel crummy and sick, while negative ions (negions) stimulated vibrant health and left you with an exhilarated feeling. But this was the first time I had ever heard them referred to as "mineral" ions.

My introduction to this radically different concept of air minerals was something of a new experience for me. And, just like the Wonderland into which Alice tumbled gehind the Looking Glass, I became more "curioser and curiouser" as our trip continued.

The real clincher, though for vitamins and minerals from the air. came to a head in the oil producing city of Baku beside the Caspian Sea, in the former Soviet Republic of Azerbaidjan (now a newly self-declared nation of its own). There we had ample opportunity to learn a great deal more about the benefits of nutritional air at the Zone Z'drovia, or Zone of Health.

On Friday morning, June 9th, our group visited this remarkable midical clinic situated just inside an ancient stone wall ssurrounding the oldest part of the city. Here we discovered to our utter delight and astonishment, a wide range of natural therapies available for a host of illnesses. Some of those therapies, as I look back on that time through the pages of my well-kept journals, were a little on the exotic side.

Take phytotherapy, in which young and old alike with problems ranging from hypertension and chronic bronchitis to fatigue disorders and heart disease spent an average of ten minutes or so sniffing the fragrances of laurel, geranium, or rosemary (the fragrance of the geranium, we were told, is especially good for "acute headache, neuroses, high blood pressure and insomnia"). And, if that sounds a little bizarre, consider this: those plants were being "fertilized" with mineral water, glucose and even drugs - - including common aspirin!

This course of treatment, I learned, differs from the popular European and American aromatherapy in one important respect. The former utilizes the whole living plant, while the latter uses just the natural aromatic essence extracted from it. The concept is basically the same as whether you derive your essential nutrients from food or from food supplements. Common sense dictates that the first is always better for you than the second, because the nutrition you're ingesting is complete and alive!

We were informed by Dr. Abdul Kuschev, the clinic's Director of Medical Science, that the ultimate benefit to their version of phytotherapy lay in the fact that the patient obtained his or her necessary minerals from the invisible air ions emitted from different garden herbs. These, he stated through an interpreter, were what made patients feel better by solving their problems nutritionally - - through nutrition from the air!

These things brought me full circle a couple of years later while watching the "Tom Snyder Show" on television in my home on December 9th, 1981 at 12:25 a.m. His guest was an exceedingly thin fellow named Wiley Brooks (then age 48) from Boulder, Colorado. Mr. Brooks was exceptionally unusual in that he claimed to obtain all of his nourishment from just two things - - namely air and water! He styled himself a "breathairian" who lived by breathing his "food" insteac of eating it in the conventional way the rest of us do.

He said that the key to understanding his off-the-wall philosophy was found in Genesis 2:7, which he quoted from memory: "And the Lord God formed man of the dust of the groung, and breathed into his nostrils the breath of life; and man became a living soul."

When asked what the difference was between those in self-imposed starvation and himself, he continued: "The difference between me and hunger strikers [imprisoned members of the terrorist organization the Irish Republican Army] in Belfast is that they quit eating to die, while I quit eating to live better!"

He added: "I've discovered by breathing pure mountain air in the high Colorado Rockies that I'm able to obtain just about all of the nutrients my body could ever want; the water I drink to keep myself from dehydrating, supplies the rest." He joked by saying that the hardest problem he now faced with this new change of healthful lifestyle was when his old friends and acuaintances invited him out to dinner. "I'll usually tell them, 'you go ahead and eat and I'll just step outside for my snack - - a few breaths of fresh air!"

However ridiculous or extreme this may seem to some readers, it does underscore a significanttruth: air contains many of the vitamins and minerals our bodies need in trace amounts in the form of very minute, beneficially charged molicules known as negions. This is the food we inhale from air near the ocean, in the tops of the mountains, by a waterfall, after a good rain and thunderstorm, and in our bathroom showers. This is the nourishment which will belp us to retain youghful vitality and enfoy longer life. It is the type of air the Antediluvians breathed before the Great Flood.

Section Three: Prehistoric Atomosphere [ Top ]

Something in the Bible used to puzzle me for years until my research into negions was the great discrepancy in age differences between pre-Flood and post-Flood man. Genesis informs us that the Antediluvians enjoyed astonishing longevity rates reahing into many centuries and, in some cases, almost climaxing a complete millennium before their expirations. Whereas, we find the age of men in Abraham's time diminishing considerably to the point that a few who managed to live beyond 150 were considered to be very old.

But part of the solution to this vexing problem for scholars may be found in the words of the great.

Question: Is there such a thing as Ionized Water that is charged Negative Ions?
Answer: Absolutely. And it’s the Most Beneficial Thing a Person can Possibly Put in their body.

Top 10 Nutritional Reasons Meat Should Be Avoided

Friday, May 15th, 2009

1) Meat is extremely acidic and deposits a great deal of acid into the body where it collects in the joints and around the organs, creating an overall more acid profile in the body. Slaughterhouses are currently using techniques that tenderize the meat by electrocuting it repeatedly, which releases even more of the acid in the meat.
2) Meat contains no dietary fiber whatsoever, a critical component of human health. This makes meat very difficult to digest.
3) Meat contains absolutely no enzymes once it has been cooked, another critical component of human health.
4) Meat contains a limited number of nutrients other than protein. One of them is Vitamin B-12, one of the few good sources of that nutrient. However, the Vitamin B Complex operates optimally with all the B Vitamins present, B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic Acid), B6 (Pyridoxine), B12 (Cobalamin).
5) The proteins found in meat must be broken down into amino acids and reformed into human proteins. This is inefficient and requires more energy to process than vegetable amino acids, which are considered predigested protein.
6) Cancer patients are told by their doctors to avoid meat because it encourages the spread of the disease. We can easily conclude from this is encourages the disease to start as well.
7) Enormous amounts of hormones, steroids, antibiotics and other medications are regularly injected into the beef cattle meant for human consumption.
8) Slaughterhouses are notoriously filthy. E-coli and the removal of hay from the cattle's diet.
9) Raising cattle and other livestock for slaughter is far more costly than vegetable protein. For instance, Spirulina farming operations typically produce over 200,000 pounds (91,000 kg) of Spirulina per year on only fifteen acres of land. Since Spirulina is 60% protein, that calculates to a staggering 120,000 pounds (54,500 kg) of protein per year or 8,000 pounds per acre. This far exceeds the yield of other high protein crops such as triticale grain, kamu and even soybeans. The amount of protein derived from cattle per acre is negligible compared with that of either Spirulina or Chlorella.
10) We eat for taste and only for taste. The nutritional benefits of meat are far out-weighed by the negative effects it has on the body.


Algae is also a much cleaner crop to produce since there is no manure or fertilizer used to grow the algae. Thus there is no possibility of contamination from commercial manure or chemical fertilizers and of course there is no run off pollution from them.

Avoid Deadly Trans Fats

Friday, May 15th, 2009

Any oil that is partially hydrogenated should never be consumed because it contains trans fats . It is one of the deadliest substances found in processed foods and it operates stealthily, like a cat burglar who steals your most valued possessions at night while you sleep. Partial hydrogenation is an industrial process used to make foods cheaper. The process is also used to make oil more solid, provide longer shelf-life in baked products, longer fry-life for cooking oils and provide a certain kind of texture.

“Trans fatty acids are chemically altered substances in the same way that microwaved foods are chemically altered, although trans fats are much more dangerous. Their shape does not fit the natural shape of our bodily enzymes and membrane structures, thus they do not allow the body to function naturally as it should. The melting point of trans fats is higher (111 ° F), which makes them solid at both room and body temperature. Thus they are sticky rather than liquid, which causes blood platelets to clump together. This inability of trans fats to disperse increases the chances of a blood clot causing poor circulation, strokes and heart attacks.

Natural fat burns at 100 ° F. When we bring the body temperature to 100 ° F or higher through exercise we burn fat. Death occurs in humans when the body temperature rises above 109 ° F, thus trans fats cannot be burned by the body because their melting point is 111 ° F. The only way to rid the body of trans fats is to detoxify them, which is far more difficult than simply burning them off through exercise.

Trans fats interfere with electrical conductivity in the body because of their odd shape. They can be compared to a spark plug that has too large of a gap that causes an engine to misfire. These odd shapes that don't belong in the body interfere with energy flow because the precise structural configurations of trans fat molecules are radically altered beyond their natural state. This is why all drugs have side-effects and why any artificial substance we put in the body should be considered a toxin. They are oddly shaped, deformed molecules that interfere with natural functions in the body. Trans fats cause disease because of their unnatural molecular shapes and the drugs that are supposed to cure us only worsen our health for the same reason.

It is paramount that the molecular shape of substances we put the body match those that belong in the body. Nothing artificial exactly matches what is found in nature at a molecular level. The chemical formula may look the same on paper, but in reality we cannot reproduce anything exactly the way nature made it.

Trans fats interfere with the production of prostaglandin, which regulates blood pressure, kidney function, immune system response and blood clotting. They can lead to atherosclerosis by increasing cholesterol and blood-fat levels, in part because they interfere with EFAs nutritional effectiveness in the body. Trans fats have a tendency to collect in the brain because of its sponge-like quality. The damage of trans fats can potentially cause to the brain is immeasurable.”1

Currently, all that is required for a food label to contain are the words partially hydrogenated fats to inform the public that it contains trans fats. By 2006 all food labels will need to state clearly that they contain “Trans Fats”. In the meantime, the trend toward using trans fats is increasing throughout the food industry. Even processed food companies that have traditionally never added trans fats to their products have begun adding them. Pepperidge Farms , for example, has traditionally been regarded as high quality cookies that are made from only the finest ingredients. However, they have begun using trans fats in nearly all their products, apparently because they no longer care about quality and what their cookies are made out of and are more about increasing sales and making money. Dove products are another example of processed food companies buckling to the temptation of adding trans fats to their products. Dove Ò was once a company that prided itself on the high quality of their products, which gave them a stellar reputation.

“The fact that trans fatty acids interfere with vital functions of essential and other highly saturated fatty acids makes their involvement in cancer likely.”2

Trans fats are found in nearly 90% of the pre-packaged foods on the market. It is in all ready-to-bake cookies, dinner rolls and biscuits, pre-packaged cookies such as Oreo Cookies Ò most frozen pizzas, frozen breads such as Texas toast type products. Trans fats are found in nearly all frozen TV dinners and frozen snack foods. Because we are pressed for time with busy schedules, we resort to ready-made meals to make things easy on ourselves. To save a little time in the kitchen, we end up poisoning our bodies and leading ourselves down the path to disease.

For more information visit: www.bantransfats.com. It is a very informative website that will tell you everything you need to know about why you should avoid deadly trans fats.

1. Achieving Great Health , by Bob McCauley.

2. Fats that Heal. Fats that Kill , by Udo Erasmus, p111. 1986.

My Response to Dr. Andrew Weil’s Assessment of Spirulina and Chlorella

Friday, May 15th, 2009

Dr. Weil does not have much to say about spirulina and chlorella, yet they are the most powerful foods known. In his Article on Spirulina and chlorella, he states the following: “ Spirulina and chlorella are two varieties of freshwater algae - primitive plants that are cultivated for nutritional use, dried and sold as dark green powders or tablets. They are very expensive and heavily promoted as miracle supplements.

Expense is relative when you are speaking about the cost of any food. You will spend $4 or $5 on a box of cereal but you will get almost no nutritional value out of that box of cereal even though the box states otherwise. This is because the body has tremendous difficulty absorbing nutrients from dead foods, especially those that have been highly processed. Like all cooked foods, the box of cereal will do nothing to improve your health. However, when you spend $40 on a large bottle of chlorella or spirulina, you have spent money on foods that can radically change your health for the better. When you think of it in those terms, a box of cereal costs a fortune because it provides the body with little nutrition and, like all cooked foods, lead to all disease. As I often state, we spend a fortune making ourselves sick when for a very small amount of money we can obtain true health, especially when we spend our money on true superfoods such as spirulina and chlorella.

No food can perform miracles of health in the body. Rather it is what the body will do with those nutrients once they have been consumed that allows the body to cure itself of any disease. Vitamin A in large doses can help a person feel better when they have a cold, but it is a band aid that can only help the body in the short term because it does not lead to true health. It fools us into thinking that taking supplements are a healthy thing to do when in fact only eating raw fruits and vegetables can lead us to being truly healthy.

Dr. Weil falls into the trap of stating that algae such as spirulina and chlorella are supplements when they are not. Spirulina and Chlorella did not earn the title of superfoods because they might be beneficial to one person, but not another. They earned that exalted title because they are the most perfect foods known, containing ideal compliments of amino acids (pre-digested proteins), carbohydrates and fats. A person could not only survive by exclusively eating these superfoods, they would be incredibly healthy doing so. Ideally, however, we should consume a broad array of raw foods in order to obtain optimal health, not limit them to certain food groups.

Spirulina and Chlorella are not supplements. Supplements are collections of vitamins, minerals, proteins and other dead nutrients. While their profile may look good on the back of the nutrition panel of their container, in reality these nutrients will not be assimilated by the body the way nutrients from raw foods will. There is no substitute fov what God provides for us by way of raw food nutrients, nor is the variety limited in any way. The foods that we know and regularly consume are but a slight fraction of the plethora of foods that are available worldwide.

Supplements are produced from extracts and concentrates, which are not alive. There is no place for true supplements in the world of Achieving Great Health. Spirulina and Chlorella are often referred to as supplements, even by prominent naturalists, but this is a misnomer. For instance, I eat 3 – 5 cloves of garlic each day. One could say I am supplementing my diet with them, but that does not mean that raw garlic should be referred to as a supplement. If you were to extract the oil or specific nutrients from garlic and consume it, then that would be considered a supplement. But when the food is consumed whole with nothing extracted from it, it is not a supplement.

When alga is harvested fresh, then either powdered or tableted, it is essentially unchanged from its original state and therefore must still be categorized as a food, not a supplement. Spirulina and Chlorella are whole foods and eating them is like eating a banana or apple or broccoli. You can use them to supplement your diet with the protein and other broad array of nutrients they possess, but they should always be called what they truly are: Whole Foods.

Dr. Weil also states: “They are good sources of chlorophyll, but there is little to no research supporting the claims made about the algae.”

Spirulina and Chlorella are excellent sources of chlorophyll, but that is like saying that garlic is a good source of fatty acids. Garlic has a vast array of incredible health properties beyond simply being a good source of fatty acids and so is true of Spirulina and Chlorella. They are the two most nutritionally dense and have the broadest array of nutrients of any foods known. I have written two books on Spirulina and Chlorella and of course have researched them extensively. My second book, Achieving Great Health, became a struggle for me to determine which studies not to include in my book because there are so many of them. The scientific research that has been done on Spirulina and Chlorella are scholarly, extensive and come from countries all over the world. It is astounding that a prominent physician such as Dr. Andrew Weil knows almost nothing about the two most important whole foods on the planet.

My Response to Dr. Weil’s Opinion of the Raw Food Diet

Friday, May 15th, 2009
Dr. Weil does not support moving to a Raw Food Diet, the only diet that is actually healthy for us. As I often state, all disease comes from our diet and is not genetically inherited. In his article, the reason Dr. Weil does not approve of the raw food diet: “ I'm not a proponent of the raw foods diet. First of all, when you eat everything raw, you lose much of the best flavor, texture and appearance of food. ” My question to Dr. Weil is: Are we talking about the health or the flavor and appearance of the foods we eat? If it is only the flavor of our foods we are interested in, regardless of whether they are consumed raw or not, then we cannot expect to be healthy when we eat the foods that we cook. In my opinion, foods should be consumed with regard to whether they are healthy, not whether they taste good and look appetizing, although raw foods can be prepared to make them both taste good and look appetizing. The only reason we eat cooked foods is for taste and because we are conditioned to believe they are healthy for us. We are addicted to cooked foods. It is the greatest addiction of human history. As it is with most doctors, Dr. Weil understands everything about medicine and very little about true health. It is true that cooked foods are tasty, although I would argue that you “ lose much of the best flavor” of raw foods when you cook them. In fact, just the opposite is true. Cooking a food robs it of much of its true, robust flavor.

Dr Weil also states: “you can get lycopene, the carotenoid pigment that protects against prostate cancer, only from cooked tomatoes, not from raw ones. The carotenoids in carrots are more bioavailable from cooked carrots than they are from raw ones.” Cooking any food transforms it from an alkaline to an acid substance. Lycopene, an anti-cancer agent found in tomatoes, is a perfect example of this. Lycopene is found in greater concentration after heating tomatoes above 120°F. But the overall detriment to the tomato is not worth the extra lycopene the body may absorb from it. Also, the smaller amount of lycopene will be absorbed more efficiently by the body from a raw tomato than the larger amount of lycopene found in the cooked tomato. This is essentially true of any food once it has been cooked.

Dr. Weil states: Alfalfa sprouts contain canavanine, a natural toxin that can harm the immune system.” This is a misleading statement because Canavanine is found in miniscule amounts. Canavanine is a non-protein amino acid that's toxic in high amounts. In the dry seed it serves as a storage protein, a growth inhibitor, and a defense against natural predators. It is also known as an enzyme inhibitor, meaning that once you sprout a seed such as alfalfa it quickly dissipates to insignificant levels. A 150 pound person would need to consume 14 grams (14,000 milligrams) of Canavanine all at once for it be dangerous to their health. There are insignificant amounts of toxins in nearly all foods if one looks close enough, but they are harmless to us, especially if we live on a raw food diet. Copper, zinc, selenium, vitamin A and iron are all potentially toxic if we consume too much of them, but that is essentially impossible when we receive these nutrients from raw foods. It is when we consume them in bulk in vitamins after they have been extracted that they become dangerous. Spirulina, for instance, has large amounts of iron, however, since we consume it unprocessed and it is contained within a natural whole food it will not build up in the body and become toxic.

Dr Weil continues: “ celery produces psoralens, compounds that sensitize the skin to the harmful effects of ultraviolet radiation in sunlight. All of these are broken down by simple cooking. Although our bodies have natural defenses against these toxins, a raw food diet can add to the toxic load we're already dealing with. ” We develop unnatural sensitivities when we live on a cooked food diet, as the vast majority of us do. Psoralens, or oxalic acid found in beet greens and other foods, become a problem for us only when we create unnatural imbalances by living on a cooked food diet. Quite the opposite as suggested by Dr. Weil, raw foods do not add to the toxic load when we live primarily on a raw food diet. However, in the cooked world anything is possible because of the myriad number of imbalances we create through the wrong diet of cooked foods.

Dr. Weil sites a study, published in the March 28, 2005 issue of the Archives of Internal Medicine , which states that calcium and Vitamin D were both low in those living on the Raw Food Diet. These kinds of deficiencies could very well happen to someone who is on the Raw Food Diet if they do not follow The Watershed Wellness Health Protocol of Spirulina, Chlorella , Raw Foods and Ionized Water. Those who simply stop eating cooked foods and go on a vegan raw food diet will be healthy, although they can become deficient in many areas of their health if they do not use Spirulina and Chlorella for their protein, drink ionized water and have a broad array of raw foods in their diet. I eat between 150 – 225 different foods every year. Health is about variety and consuming only raw foods. Dr. Weil could not be more wrong in his assessment of the Raw Food Diet.

The Whole Food Raw Diet (How to Begin Moving Toward a Raw Food Diet)

Friday, May 15th, 2009

There is no need to diet. In fact, the few diets that do work only manage to keep the weight off people for a relatively short period of time. What is required is a steady diet of foods that provide the body with the exact nutrients it needs. If we do this, the body is not constantly crying out that it is starved for nutrients of every kind.

Almost every diet I have run across tries to trick the body metabolically into losing weight. They combine this protein with this carbohydrate or they eliminate fat or carbohydrates entirely from the diet. Sometimes protein is eliminated or foods are rotated or re-combined in the diet and all this is suppose to cause people to lose weight. Ironically, all that has ever been needed is a natural diet of Raw Fruits and Vegetables, anchored with powerful, high protein foods such as Spirulina and Chlorella. It is the healthiest, most natural and economical way to live. Raw Foods prevent disease, provide the body with rejuvenating nutrients and allow for a balanced body that will not become overweight. Being overweight is not natural for a human. Only certain animals gain weight to make it through the winter such as bears. Obesity is an extreme condition where the body is completely out of balance in every way. It has been so starved for nutrients that the body's most basic daily chemical reactions no longer occur. Instead, these enzymic and hormonal sequences and reactions are greatly altered if not entirely missing. What could we expect to receive from that kind of scenario other than a complete mess resulting in diabetes, cancer, obesity, arthritis, etc. What we lack most in our diet are enzymes, which only come from Raw Foods. They other thing we lack is an adequate amount of water, which we are often trained to avoid from birth.

Our eating habits traditionally couldn't be further from what they ought to be if we want to remain healthy and be at our natural weight. We began consuming highly processed foods nearly a century ago and it has taken its toll, considering that one in three people will get cancer in their lifetime. This is a staggeringly high percentage considering that cancer was still relatively uncommon before 1920. The more processed foods enter into a country's diet, the more those people begin to develop cancer. For instance, Korea has taken on the western fast food, processed food diet over the past 30 years and the result has been escalating stomach cancer rates. Japan sees the same trend for the same reason. Take a fast food meal of pizza or a burger and fries. There is little or no nutrition in either of those. They are void of fiber, which is critical to human health.

"I can think of nothing worse than a fast food burger meal of substandard meat, white bread, french fries and a soft drink. I ate my share of them before I learned how horrible they truly are for your health. Neither the meat, french fries nor white bread has any dietary fiber. Strike One. If you skin potatoes, slice them thin to expose their surface area, freeze then deep fry them in oil, there is no fiber, nutrition, minerals, nothing left but a wad of acidic starchy waste that is impossible to digest. It can take weeks for them to move through the digestive system. Strike Two. The caffeine and acid level of soft drinks shuts down the digestive system precluding the possibility that the body might actually absorb any nutrients. Strike Three. After having spent the money, you're less healthy and more acidic than when you started. Bon Appetite!" Confessions of a Body Builder, p. 46. B. McCauley, Ó2000, SE Inc. Press.

I will be the first to admit that the Raw Food Diet approach is not conventional, but it really is not a diet in the traditional sense. It is simple a natural way to eat and live. Eating that way will return the body to its natural state and weight loss will occur naturally and healthily. We have been cooking our food for millennium and cooked foods will certainly always be a part of our diet. Part of the question is, how much can we limit cooked foods in our diet. The ideal is to eat a 100% Raw Food diet, but that is difficult to achieve, even for someone like myself who has been actively promoting the Raw Food diet for years now. Eating Raw Foods is a way of life and to begin to eat the healthiest food you could possibly put in your body, you need to change your lifestyle. You start by limiting your cooked food diet as much as possible. To do that you should start each meal by eating as much raw foods as possible. That means trying to have a larger salad than you might be use to and don't use lettuce, it's a weak food that contains little, and in some cases, no food value. This primes the stomach for the cooked foods that are many times more difficult to digest and extract nutrients from than Raw Foods.

Eventually, we stop creating metabolic enzymes because of the body's constant demand for the digestive enzymes it needs to attend to high maintenance cooked foods. All Raw Foods are self-digesting, meaning that they require no special attention or extra enzymes to be digested.

"Civilization has revolved around a cooked food diet, one mostly void of enzymes, for thousands of years. Today's typical diet is so laden with cooked foods that the body is constantly overburdened with the difficulty of digesting that food because it has no enzymes. The consequence is that other areas of the body are robbed of their enzymes in order to meet the enzyme demands of digestion. The depletion of certain metabolic enzymes happens because the body is busy producing digestive enzymes, which are given top priority because it is paramount that more nutrients be constantly supplied to the body in great numbers, especially as we age." Confessions of a Body Builder, pg 36.

The Raw Food Diet is a far more economical way for the average person to eat compared to a traditional cooked food, processed food diet. Regarding nutritional content, processed foods, those that come in jars, boxes, cans, etc, are astronomically expensive compared to the nutrients that are readily assimilated by the body from Raw Foods.

"It is interesting to note that when captive wild animals are fed a diet resembling human food in the sense of it being largely heat-treated, they develop diseases similar or identical to those found in human beings." Food Enzymes for Health and Longevity, by Dr. Edward Howell, p.121.

Taste Rules

We eat Cooked Foods for once reason: Taste. We eat meat for taste exclusively. We eat dairy products, which should be completely avoided, because of taste. Dairy products create large amounts of mucous in our bodies and have been linked to many diseases, including cancer. Eggs are a very acidic food containing inferior protein types that are difficult to digest, because we cook them.

Cooking foods, however, removes 90% of the rejuvenating properties of the food and transforms it into mere sustenance, not something that renews. Your food may taste better because it is cooked, but your health will suffer because of it, now and even more in the future. Eating Raw Foods is about longevity, but even more it is about quality of health today and tomorrow. Food tastes better when it is cooked and it tastes better when it is contains fat. Once we recognized this, at least we understand what we are doing to the body when we eat cooked foods, especially when our diet is largely composed of cooked foods. When we begin eating Raw Foods and supplementing the diet with Spirulina and Chlorella, the basic nutritional needs of the body are met. Once that happens, the body stops constantly crying out to us that we need to take in more nutrients to meet the body's basic requirements. Weight loss under these circumstances naturally and healthily follows.

The Importance of Fat In the Diet

It is crucial that 10-20% of the diet is comprised of Fat. However, animal fat is essentially useless to the body. Only fat that comes from fresh fruits and vegetables is good for the body. If the fat has been cooked, then it has been denatured and therefore is altered from its original state. While it still has benefit to the body, it has greatly diminished its value from its natural state. This is also true for any food, once cooked, its nutritional value is greatly diminished. Profound things happen when fat comes in contact with the body's cells, but whether that effect is of benefit is determined by whether it is a vegetable fat or animal fat.

"Essential fatty acids are required by the body and are found in abundance in the vegetable kingdom in foods such as avocado, sesame oil, olive oil, flaxseed oil, black and wild rice, almonds, hazelnuts, Spirulina and Chlorella. These are monounsaturated fats with antioxidant qualities that fend off arterial damage from LDL cholesterol." Confessions of a Body Builder, pg 46.

What is wrong with other Diets?

There are three kinds of foods required by the body: Fat, Carbohydrates and Proteins. Other than organic chemicals substances, enzymes and water, there is nothing else that the body requires. And all three of these are required by the body with each meal. Removing one of them completely will cause the body to be thrown out of metabolic balance. It may lose weight quickly, but hormone levels will be thrown out of balance, pH may drop, enzymes may not be produced in sufficient numbers. The possibilities are endless, but what is certain is that doing something as unnatural as completely removing one of them will throw the body out of balance. And once the food group is reintroduced, there is no telling what will happen to the delicate balance of the body due to this removal and reintroduction.

For example, eating a lot of sugar at once will cause a surge of insulin to be produced by the pancreas, which will cause a "sugar crash". Done often enough exposes one to the risk of developing diabetes.

How To Begin a Raw Food Diet

  1. We begin a Raw Food diet by eating 2-3 grams Spirulina and Chlorella before every meal. Augment your traditional breakfast of cereal, oatmeal, pancakes, eggs and bacon with fruit. Fruit contains simple carbohydrates or sugar that will be burned easily and immediately by the body, which will provide us with a lot of energy. Sugar is the fuel of the body and sugar provided to the body through raw fruit is organic in nature and will never cause a problem for us. Refined sugar found in soft drinks and nearly every processed food on the market is quite a different story and should be avoided. It is acidic to the body and causes an overabundance of insulin to be produced, which will eventually cause an unbalanced state in the body. We balance by eating alkaline foods such as Spirulina, Chlorella, fresh fruit and other Raw Foods.
  1. Remove meat, poultry, fish, eggs and dairy products as your main protein source, which are acidic, and replace it with Spirulina and Chlorella, which are alkaline. You can also get rid of your vitamin and mineral supplements once you begin taking Spirulina and Chlorella since they contain all the vitamins and minerals your body needs in a natural state that makes them so much more powerful than the extracts and concentrates that most vitamins and minerals are made of.
  1. Begin each meal with a salad of any kind as long as it is full of Raw Foods. Lettuce is a weak filler and should be avoided. Eat heartier greens such as kale, spinach, greens, parsley, and sprouts as the base of your salad. Fill up on the salad as much as possible to make it as large a part of your diet as possible.
  1. Eat fatty foods and starchy carbohydrates in the evening because they are more difficult to digest and will provide you with a better night's sleep. Eaten during the day, they will cause fatigue and drowsiness.
  1. Always take a tablet that contains the bacteria for your stomach. There are 7 different bacteria in your body and each performs a different function in a different part of your digestive track. Your body CANNOT take in nutrients and keep its digestive track clean without these bacteria present at all times. If you have bad breath, your digestive track has stalled and your food is rotting in your stomach. A tablet with this friendly bacteria will clear that problem within a few hours of taking it.
  1. Add fresh squeezed juices to your diet. They CANNOT come from a carton or from concentrate if you intend to get any true benefit from them.

Consuming Raw Foods is less a diet than a lifestyle. You are replacing the foods that have been denatured by cooking with those that the body must have to remain healthy. And no diet in the world will work, nor will it be healthy, without adequate amounts of the most important element required by the body. The best water to drink is Ionized Water.

Raw Foods and the Biggest Myth Ever

Friday, May 15th, 2009

The biggest myth that has been perpetuated through the centuries and remains well established to this day is that a diet comprised mostly of cooked foods is healthy.

As a species we have only eaten cooked foods for a very short period of time. To put it into perspective with an analogy, if we started walking and did not stop for three days that is how long we have been living on a raw food, uncooked diet. If we then took seven more steps, that is how long we have been cooking our food. We are the only species in the world that cooks our food and we are the only species that gets sick except for the pets we domesticate and put on a processed food diet.

The first thing we need to understand about cooked foods is that they are an addiction . There are healthy and unhealthy addictions. Cooked foods are an unhealthy addiction because they are detrimental to the body for several reasons. When we do something strictly for the pleasure of it and not for any other reason and we can't stop doing it, that should be considered an unhealthy addiction. To say that eating raw foods are an addiction is a misnomer because the nutrients in raw foods are required by the body in order for it to be healthy, therefore raw foods should not be considered an addiction.

These are weighty ideas not spoken lightly because it is a pronouncement that cooked foods prematurely age the body and lead to all chronic disease. Once we recognize this, we can begin to treat our addiction to them. None of us want to ever admit any addiction to anything, let alone something that has been at the core of our lives since we can remember. We are taught that disease is inevitable and who it strikes often seems to be random in nature. It is most difficult to remove an addiction from our life. All addictions are physical, psychological and/or emotional and therefore are worldly in nature. Thus, removing worldly addictions from our lives it is a spiritual event that raises us higher. We all have certain foods that we like and have a hard time avoiding. With me, those foods are pizza and chocolate. But I find that the more I stay away from them, the easier they are to avoid. Like anything else that we are addicted to, we must completely stay away from those substances because the temptation to go back to them could be too strong to resist. A person can jump into raw foods with both feet and end their cooked food addiction cold turkey and do well. But that person is the exception. Most of us need to transition slowly into the raw food life and this should be done by increasing our intake of raw foods and decreasing our intake of cooked foods each day.

We spend our childhood being conditioned to eat cooked foods. Raw foods are all but shunned for the most part. Even in the womb we receive nutrients in a diminished capacity from our mother's body, that of cooked, denatured foods. Therefore the natural state of the body is never realized and we live our lives in a body that is completely different from the body that nature intended us to have something like an alter-body like that of an alter-ego. It exists in a way that nature did not intend it to exist. A body fed mostly cooked foods is different in many ways from the natural body. The body that is fed cooked, denatured foods is a denatured body. Its immune system is weak. Its organs produce diminished quantities of enzymes that a natural body does. The pH of the denatured body is usually acid, therefore abnormal. The denatured body's hormonal balance is at greater risk of destabilizing, leading to a cascading effect of one's health problem leading to another, which is why doctors have such a hard time identifying which disease a person actually has sometimes. Warnings of all kinds manifest themselves in the body of the cooked foodist. Acid reflux, joint pain, bowel problems are amongst the first to appear.

It is like a building that is designed to be constructed and maintained using one particular set of materials, but another set of materials is actually used in it. Thus, the entire structure, in this case the body, is constructed of interior materials that are destined to lead to maintenance problems, in this case meaning chronic disease of every kind.

Cooked foods unnaturally and prematurely deform the body. In extremes cases, it makes people chair-ridden, even bed-ridden by the time they're in their fifties. Death in these cases is slow and agonizing. It becomes for some a living death with intermittent trips to the hospital as they slowly waste away over a period of many years. And with each return from the hospital, the body is a little more diminished and less likely to fully recover as drugs are prescribed one on top of another.

The craving for cooked foods that is conditioned into the mind and body itself has no connection whatsoever with the actual nutritional demands of the body. The appetite of the cooked foodist is insatiable because the body's nutritional needs are never entirely met. This leads to gluttony and other eating disorders that simply are not to be found in the wild. A bear or bird does not suffer from acid reflux or obesity. A raw foodist does not have these types of eating disorders. In fact, there is no evidence of chronic disease in the wild of any kind. No one has ever shot a deer, taken it home, cut it open and found it full of cancer for instance. All addictions are an outgrowth of unnatural circumstances. Disease itself is NOT a natural part of the human condition.

A chronic cooked food diet manifests itself by grossly disfiguring the body as it ages. Thighs begin to look like cottage cheese, bellies become sacks of flab as do chins, arms and breasts. Chronic lack of exercise adds to the grotesque features of bodies deprived of the enzymes that are found only in raw foods .

When you are sick, your doctor prescribes a drug for your problem, let's say arthritis. The chances of your arthritis being cured at any time in your life from that or any other visit to the doctor's office are zero. Drugs don't cure chronic disease, they treat its symptoms and outer manifestations, but they do not rid the body of disease. Disease is opportunist and springs to life in your body from living on a diet of cooked foods, which deposits small amounts of acid waste in the joints in the body, which have manifested itself as rheumatoid or arthritis.

The raw food diet is 100% successful in preventing and even curing the body of all disease each and every time it is tried. Many will ask why they have never heard this before if all this is true. I don't know the answer to that question, but now you know the truth. When it comes to health Raw Foods Rule!