There are no safe medications

There are no medications - prescription or over-the-counter- that are completely safe and without side effects.

Common pain killers like aspirin and ibuprofen hospitalize over 100,000 people each year from ulcers and stomach bleeding. 15,000 to 20,000 of these people die.

What are some common NSAIDs

• Aspirin
• Ibuprofen (Advil, Motrin IB, Nuprin)
• Ketoprofen (Actron, Ordus KT)
• Aleve
• Daypro
• Indocin
• Lodine
• Naprosyn
• Celebrex

Study: http://www.annals.org/content/127/6/429.full

Is there a natural alternative for pain?

Dr. Lauri Campbell, N.D

"How sad that so many tens of thousands die needlessly each year when we have natural anti-inflammatory pain killers that are both safe and effective. Quercetin and bromelain help quench the inflammation. When you block and absorb the inflammation that causes the pain you get the results without the side effects. This combination has proven very effective."

A product that helps decrease joint and muscle pain while increasing circulation is Garden of Life Wobenzym (a blend of enzymes and antioxidants containing Pancreatin, Papain, Bromelain, Trypsin, Chymotrypsin and Rutosid).

Sustainable Farming is the Only Way Forward

Farmageddon




Watch the trailer


"We need to have the right to be able to choose healthy food." - Jordan Rubin

kristin Canty

Twitter - @kristincanty - Director of Farmageddon

How to Improve Your Memory

Two physicians have written extensively about nutrients for the brain and memory:

Eric Braverman, MD says

Train your brain to make more dopamine (the brain's natural power source) by choosing certain foods, herbs, spices, teas.

When you have low dopamine, you feel:

• Sluggish
• Crave caffeine and fast-digesting carbohydrates (breads, sweets, crackers, potatoes)

Choose foods that get your metabolism running better.

Cut out as much sugary foods and processed simple carbs from your diet as possible. (sweets, breads, pasta, bagels, cereal )

To reverse premature aging you need to rebalance your brain chemistry, replace over consumption of bad fats with healthy fats, and retrain the brain to function properly.

Add dietary choline that include good fats to your diet.

These can help you lose weight too.

• One hard-boiled egg has 125 mg of choline.
• Choose extra virgin olive oil and coconut oil
• Lean meats - (grass-fed organic if possible)
• Avocados
• Nuts
• Olives
• Fish Oil/Cod Liver Oil- (Buy quality like Carlson's, Nordic Naturals, Green Pastures)
  
• Seeds

Add Herbs and Spices which improve blood sugar levels and have anti-inflammatory properties:

• Cinnamon
• Garlic
• Turmeric

Supplements to take:

1. phosphatidylserine
   
2. Vitamin B12 (not the form cyanocobalamin. Look for methyl- or hydroxocobalamin)
   
3. Cod Liver Oil or fish oil or Omega 3 (1 Tbs per day)
4. Raw unrefined Coconut Oil (work up to 3 Tbs per day)

Article - Coconut oil and Alzheimers
_______________________________________________________________

Dr Hyman reviews some of the most critical nutrients for brain function,
Mark Hyman, MD www.ultramind.com

Nutrition Tip #1: Become a Fat Head

One of my patients, a 20-year-old woman who hated seafood and avoided it her whole life, suffered from depression, learning disabilities, attention deficit disorder (ADD), obesity, muscle pain, and chronic fatigue.

Her blood tests showed a severe deficiency of omega-3 fats and an overload of inflammatory omega-6 fats.

So we gave her an oil change, with high doses of fish oil (EPA and DHA).

Soon, she recovered from her depression, brain fog, and ADD, her pain disappeared, and she lost 60 pounds!

Why are omega-3s so important?

To answer that question, think about your brain for a minute.

It weighs only 3 pounds, or 2 percent of your body weight.

But it uses 20 percent of the oxygen you breathe and consumes 20 percent of the calories you consume.

And it contains 100 billion cells, each of which has 40,000 connections!

The brain is the most complicated organ in the universe.

And every one of its cells and cellular connections are—or SHOULD be—made of omega-3 fats.

Your cells are built of the fats you consume. If you eat omega-3 fats, cellular communication will flow smoothly.

But if you eat soy oil, trans fats, or beef fat, your brain cells become stiff and hard like Crisco, cellular communication breaks down, and your brain stops working properly.

You’re probably all too familiar with what happens next.

You become depressed, demented, anxious, and exhausted or suffer from a host of other brain disorders.

One of the reasons we are seeing an epidemic of broken brains in today’s world is that there has been a thousand-fold increase in the consumption of processed soy oil in the last century.

So how do you know if you are deficient?

If you have dry, scaly patches on your skin or have excess hard earwax or soft, cracked, or brittle nails or chicken skin—tiny bumps on the back of your arms -- then you are almost certainly deficient in omega-3 fats.

Here’s the solution:

• Eat omega-3 fatty acids from wild, coldwater fish like salmon, walnuts, and flaxseeds.

• Take a supplement of 1,000 mg of purified, toxin- and mercury-free omega-3s (EPA/DHA) twice a day.

Nutrition Tip #2: Get Enough Methylation Vitamins like folate, B12 and B6

A few special mood, memory, and attention vitamins are so critical that EVERYONE should make sure they have enough of them.

These are folic acid, and vitamins B6 and B12.

These are called the methylation vitamins and are at the hub of your entire brain chemistry.

In one study of older adults, the group with the lowest levels of vitamin B12 lost twice as much brain volume as those with the highest levels.

Another remarkable study in the American Journal of Psychiatry found that 27 percent of severely depressed women over age 65 were B12 deficient.(1)

www.ultramind.com

Green Smoothie - 1/2 Gallon Recipe

Smoothie Recipe: I know you have been been busy in your kitchens trying to create the perfect green smoothie. Here's what I put in the smoothie I made you Saturday (makes about 1/2 gallon):

• 1 can organic coconut milk
• 1 Tbs. Nutrex-Hawaii Spirulina
• 2 cups salad greens - spinach, other greens from my garden
• 1 cup frozen blueberries
• 1 cup frozen strawberries
• 1 Tbs Bragg's Nutritional Yeast (B vitamins!)
• 1 organic carrot
• 1 banana (leave out if you don't need it sweet)
• 1 avocado
• 3 cups water

I have a Vitamix - awesome blender. Click on the banner for RawFoodWorld on my website. Click on "appliances" This is where I bought mine and it is now reduced to $379. (I burned through a regular blender and 2 Magic Bullets before I could see why I should buy a fancy blender!)

Looking for Grass Fed Meat?

Looking for good grass fed meat? Visit LocalHarvest.org to find real food near you.

Visit your farmers market. Why buy local?

If you are in Lake County IL/SE WI:

• Antioch on Thursdays 3-7, 854 Main Street on the Northeast corner of Main and Orchard Streets. (Farmer Nick has the best eggs, bacon, brats)
  
• Grayslake on Wednesdays 3-7
• Kenosha Harbor, Saturdays 9-2
• Lesters Bison, Salem WI

Lesters: Raised on all green pastures, which consist of timothy, clover and alfalfa. We offer a large range of bison products, including bison burgers, hot dogs, bratwurst, jerky, filet mignon, rib eye, sirloin and New York strip steaks. We offer high-end pork raised on our own farm as well as free-range chicken, smoked turkey and Christmas goose. Nitrite-free bratwurst and bacon, ribs, and loin chops. Custom and bulk orders are welcome. Brown and rainbow eggs.

Visit LocalHarvest.org to find real food near you.

also Farm Fresh Atlas of SE Wisconsin

Also health food stores may sell organic and/or grass fed meat.

Watch out for roadside veggie stands and "fake" farmers.

• Talk with the farmer - do they grow their own?
• Do they use any chemicals?
• Don't buy a tomato or corn or other things not in season yet - they are coming from far away, and probably not much better than the grocery store.

Many of the roadside veggie places are fake. They are buying their veggies and presenting them as "homegrown" but they are not. Small farmers may be using organic farming, but unable to get the certification from the USDA - so that is why you need to talk with them.

Why Buy Local Sustainable Food

Why Buy Local?

source: www.reapfoodgroup.org

Fresh, locally grown foods are important for a number of reasons. We encourage everyone to educate themselves on where their food comes from. Only then can they choose food items that have a positive impact on their bodies, their communities and their environment.

Buying locally & sustainably grown food is good for YOU.

Food tastes better and is more nutritious when it’s fresh. Foods grown using organic farming practices come to your table with no harmful pesticides. And in these times, when obesity and diet related illnesses are on the rise, replacing heavily processed foods with whole fresh produce is a great way to start towards a healthier lifestyle.

Buying locally & sustainably grown food is good for our COMMUNITY.

Keeping our local farmers and producers in business supports our local economy. Dollars spent close to home tend to stay close to home. Our local producers understand our community and work to provide nutritious affordable food for all our citizens. The more we feel connected to the people who produce what we eat, the better we preserve our regional food heritage. Rural and urban—we’re all connected.

Buying locally & sustainably grown food is good for FARMERS.

The current national food system is dominated by very few large corporations which are forcing farmers to accept lower prices, grow only “travel-tolerant” varieties, grow bigger, use more chemical inputs, or leave the farm altogether. When farmers sell directly to their neighbors, fewer middlemen cut into their profits. Farmers can afford to stay on their land producing an abundance and variety of food while being good stewards of the land.

Buying locally & sustainably grown food is good for the ENVIRONMENT.

Most of the food we eat travels an average of 1,500 miles from the farm to our table. By reducing the travel distance our food takes, we save energy and reduce carbon dioxide emissions that likely contribute to global warming. By buying whole local foods, we also reduce packaging, further saving energy and resources. And sustainable farming practices protect the quality of our water and soil, while preserving green space for healthy native habitats.

source: www.reapfoodgroup.org

Are Organic Foods More Nutritious?

Source: By Steve Meyerowitz www.sproutman.com

Article from Organic.org

More Vitamins and MineralsThere is mounting evidence that organically grown foods generate more nutrients and fewer nitrates. In a review of 400 published papers comparing organic and nonorganic foods, Soil Association Certification Ltd. Of the United Kingdom reported that organic crops were higher in essential minerals, phytonutrients, and vitamin C. Phytonutrients are plant compounds other than vitamins and minerals (such as enzymes, antioxidants, bioflavonoids).

In a 2002 University of Missouri study, chemists were shocked to discover that the smaller organically grown oranges delivered 30 percent more vitamin C than the large conventionally grown ones. Certified nutritionist Virginia Worthington found that a serving of organic lettuce, spinach, carrots, potatoes, and cabbage provided the recommended daily intake of vitamin C. but not so for the same veggies grown by conventional farming.

Worthington reported that organically grown fruits and vegetables outpaced their conventional counterparts with as much as

• 27 per cent more vitamin C,
• 21.1 percent more iron,
• 29.3 percent more magnesium,
• 13.6 percent more phosphorus, and
• 18 percent more polyphenols.

Polyphenols are a group of plant compounds such as bioflavonoids, flavanols, and pycnogenols. They are anti-inflammatory and have a wide range of health benefits, including protection against allergies, arthritis, heart disease, cancer and more.

The organics also showed

• 15.1 percent fewer nitrates and heavy metals than the conventional foods.

Here's another interesting point.

These phytonutrients, such as polyphenols and antioxidants, protect both people and plants.
Pesticides--insecticides, herbicides, and fungicides--actually block a plant's ability to manufacture these important plant compounds. Without them, plants are handicapped and too weak to fight off pests. The organic farmer, on the other hand, builds up these important nutrients by feeding the soil, emboldening the plants to naturally defend themselves against pests and disease.

In a study of antioxidants in organic and conventionally grown fruits, scientists found higher concentrations of valuable vitamin C, vitamin E, and other antioxidants in the organic foods. They theorized that the organically grown fruits developed more antioxidants as a defense and repair mechanism against insects when grown without the use of pesticides.

Another important plant compound is salicylic acid.
It is a major anti-inflammatory agent and among other things provides protection against rheumatism, hardening of the arteries, and colon cancer and reduces the death rate from heart attacks. It was so useful that chemists synthesized part of it and called it aspirin! If you want the original version, eat organic vegetables.

• Biochemists at Dumfries and Galloway Royal Infirmary and at the University of Strathclyde in Scotland analyzed dozens of brands of organic and nonorganic soups and compared their levels of salicylic acid.
• The organic soups had, on average, 600 percent more healthful salicylic acid than the other soups.
• The highest, an organic carrot and coriander soup, contained 1,040 nanograms of salicylic acid per gram compared with 20 nanograms in the average nonorganic soup.

Lower Fats in Meats
If you enjoy your meats but are concerned with higher quality with lower fat content, choose organic. The Swedish University of Agricultural Sciences studied thousands of cattle, sheep, and pigs and found that

• the organically raised animals had fewer health problems, better growth and fertility, and lower fat content than animals fed conventional feed.

Buy organic meats if you want to steer clear of “mad cow disease.”

You would be astonished at what they put in conventionally raised cattle feed:
horse protein, tallow, blood products, pork remainders, poultry brain, spinal cord, and manure—quite an obnoxious diet, especially for a vegetarian animal that has been traditionally raised on grain and grasses!

Cattle brain and spinal tissue were eliminated from the U.S. feed in 1997 when they were suspected of causing mad cow disease (Bovine Spongiform Encephalopathy), a degenerative brain disease for cattle that has also been linked to a fatal human brain disease (Creutzfeldt-Jakob).

The only beef in the United States that is free of this kind of feed and the potential it presents for mad cow disease is organic beef.

Visit Beyond Organic

Could the extra pennies spent on organic foods possibly save us dollars later by helping us avoid the drugstore or the doctor’s office?

That is a question each of us must answer for ourselves. But one thing is certain: You don’t need a rocket scientist to tell you that organic foods are better for you. Yes, it’s nice to see the research substantiating the extra nutrients in organic foods, but most of us never read science journals, and we certainly don’t go shopping with them in hand!

We don’t need a report to tell us that organic foods are more nutritious.
If you think about it, nutrients don’t come out of nowhere. They start in that soil enriched through composting, cover cropping, and humus. These organic techniques form the building blocks that make up the colors we see and the flavors we taste. Those vivid, vibrant colors and superior flavors are all the proof you need to understand how nutritious these foods really are.

The proof is in the taste. Taste—now there’s a mouthwatering subject that is worth exploring.

Depression and Nutrition

Depression and Nutrition

by Erin Chamerlik MT(ASCP)

All drugs have side effects, including over-the-counter medications.

The most common side effects associated with anti-depressants include:¹

• Headache
• Nausea
• Insomnia and nervousness
• Agitation
• Sexual problems

What a quandary! 19 million Americans want relief and help for depression. Quite often doctors give just two treatment options, medication and psychotherapy.

There is a third option that is completely safe and without side effects. This effective treatment option is nutrition - food and natural supplements.*

Diet and Depression

The first step is to lay a great foundation by eating a balanced whole food diet. Develop the habit of eating three meals each day and two snacks. Build your meals and snacks around the triad protein-fat-carbohydrate, by following the guidelines below.

Protein

Our brain needs to be nourished and the primary nutrient that we must eat three times a day is protein. Amino acids come from the protein that we eat and amino acids are the raw materials that the body uses to build happy brain chemicals called neurotransmitters.

The most concentrated sources of protein for making neurotransmitters are found in animal sources like fish, poultry, beef, eggs, dairy, lamb, pork and venison.

Julia Ross, author of The Mood Cure says, "There's no question about this one, I've seen hundreds and hundreds of people add more protein to their lives and report great changes in their moods within days as a result." Ross also adds, "Most people seem to need 20 to 30 grams of protein per meal. That means at least a palm-of-your-hand-size portion of protein three times a day!"

The best meat to buy is grass-fed organic meat from a local producer. You may also purchase quality grass fed meat from on-line sources like www.LocalHarvest.org.

Fat

Our brains are two-thirds fat and having enough natural fat in our diet is critical to proper function of our happy brain chemicals! Omega-3 fatty acids are prevalent in fish like salmon, sardines, and herring.

Eat fish several times a week and supplement with a quality cod liver oil. Additionally, enjoy unrefined coconut oil, olive oil, olives, nuts, seeds and organic butter and cream.

Eating low-fat and fat-free is very harmful to the brain, nerves, hormones and every cell. Eliminate unhealthy processed fats like canola oil, margarine, sunflower oil, safflower oil, corn oil, cottonseed oil and any food that has been deep fried.

Carbohydrates

Load up on a variety of vegetables, the best carbohydrates for happy moods. Vegetable carbohydrates are a rich source of nutrients and they don't sabotage your health and good mood like refined grains can.

Whole fruit, legumes, and unprocessed grains are nutrient rich foods that can also be included.

Eating a whole food diet will help avoid artificial ingredients commonly found in processed foods. Artificial sweeteners, MSG, dyes, preservatives and additives may cause great harm to brain cells and disrupt mood. To learn more about this topic, I recommend reading the book Excitotoxins: The Taste That Kills, by neurosurgeon Russell Blaylock.

Supplements

Several nutrients are very helpful for those suffering from depression, including Vitamin D3, Omega 3 Fatty Acids, Vitamin B Complex, zinc and specific amino acids. Phyllis A. Balch provides dosage and additional information in her book, Prescription for Nutritional Healing.

Stop eating processed food and refined sugar

Sugar can lead to depression. Sugar is found in most processed foods, so avoid eating processed foods, breads, soft drinks and snacks that contain any sugar or refined flour which quickly converts into sugar in the bloodstream.

Add Spices

Herbs and spices improve blood sugar levels, have anti-inflammatory properties, and boost the brain. Enhance the flavor and health benefits of every meal by adding one or more of the following:

• Cinnamon
• Garlic
• Turmeric
• Allspice
• Basil
• Cumin
• Sage
• Thyme

Drink filtered water

Caffeine is dehydrating, so limit coffee and caffeinated tea and other drinks with caffeine, sugar or artificial sweeteners. Increasing your water intake impacts tryptophan's availability to the brain.

Albert Grazia, M.S., N.D. says, “Depression may be another complication of chronic dehydration. The amino acid tryptophan is required by the brain to produce the neurotransmitter serotonin, which subsequently is needed to make melatonin.

An adequate amount of water is required for tryptophan to be transported into the brain. Dehydration may limit the amount of tryptophan available to the brain and to complicate matters.”²

How much water?

Drink half your body weight in ounces of filtered water. For example, a person weighing 150 pounds needs to drink 75 ounces of water each day. For more information of filtering water, please visit my website, http://www.getbetterwellness.com.

Using nutrition to restore balance and ease depression is an effective treatment option for many people. Rather than thinking of nutrition as a quick fix, continually build good habits into your life, making lifelong changes that will enable you to achieve your health goals now and in the future.

Read Carolyn's story to learn how one woman has changed her diet to improve her mood. http://www.getbetterwellness.com/Resources.html

References:

1. National Institute of Mental Health. Retrieved from

http://www.nimh.nih.gov/health/publications/depression/how-is-

depression-detected-and-treated.shtml

2. Grazia, A. Dangers of Chronic Dehydration. Retrieved from

http://nutritioninfo.tripod.com/id19.html

*Always talk with your doctor before stopping medication.

if your TSH is above 2.0 there is a strong chance your thyroid gland is not working properly.

How to Know if Your Thyroid is Working Properly With Blood Tests

by Joseph Mercola

A recent study showed that nearly 13 million Americans may be unaware of and undiagnosed for their thyroid conditions. Are you one of them? Another study showed that if you are a pregnant woman and you have a low thyroid your child's IQ will be affected. Yet another recent study showed that if you an elderly woman with thyroid problems you will have an increased risk of heart disease

The big myth that persists regarding thyroid diagnosis is that an elevated TSH (thyroid stimulating hormone) level is always required before a diagnosis of hypothyroidism can be made. Normally, the pituitary gland will secrete TSH in response to a low thyroid hormone level. Thus an elevated TSH level would typically suggest an underactive thyroid.

Click here to read my interview with Mary Shomon, the Thyroid guide from About.com.

Your Doctor Does Not Likely Understand How To Interpret Your Tests Properly

Thyroid function tests have always presented doctors with difficulties in their interpretation. Laboratory testing is often misleading due to the complexity and inherent shortcomings of the tests themselves. Many doctors not having an adequate understanding of what the test results mean, will often make incorrect assumptions based on them or interpret them too strictly. A narrow interpretation of thyroid function testing leads to many people not being treated for subclinical hypothyroidism.

Old Laboratory Tests Unreliable

Most all older thyroid function panels include the following:

• Total T4
• T3 Uptake and
• Free Thyroxine Index (FTI).

These tests should be abandoned because they are unreliable as gauges of thyroid function. The most common traditional way to diagnose hypothyroidism is with a TSH that is elevated beyond the normal reference range. For most labs, this is about 4.0 to 4.5. This is thought to reflect the pituitary's sensing of inadequate thyroid hormone levels in the blood which would be consistent with hypothyroidism. There is no question that this will diagnose hypothyroidism, but it is far too insensitive a measure, and the vast majority of patients who have hypothyroidism will be missed.

Basal Body Temperature

Basal body temperature popularized by the late Broda Barnes, M.D. He found the clinical symptoms and the body temperature to be more reliable than the standard laboratory tests was provided. This is clearly better than using the standard tests. However there are problems with using body temperature.

• Sleeping under electric blankets or water beds falsely raise temperature
• Sensitive and accurate thermometer required
• Inconvenient and many people will not do (poor compliance)

New and More Accurate Way To Check for Hypothyroidism

This revised method of diagnosing and treating hypothyroidism seems superior to the temperature regulation method promoted by Broda Barnes and many natural medicine physicians. Most patients continue to have classic hypothyroid symptoms because excessive reliance is placed on the TSH. This test is a highly-accurate measure of TSH but not of the height of thyroid hormone levels.

New Range for TSH to Diagnose Hypothyroidism

The basic problem that traditional medicine has with diagnosing hypothyroidism is the so-called "normal range" of TSH is far too high: Many patients with TSH's of greater than 2.0 (not 4.5) have classic symptoms and signs of hypothyroidism (see below).

• So, if your TSH is above 2.0 there is a strong chance your thyroid gland is not working properly.

Free Thyroid Hormone Levels

One can also use the Free T3 and Free T4 and TSH levels to help one identify how well the thyroid gland is working. Free T3 and Free T4 levels are the only accurate measure of the actual active thyroid hormone levels in the blood.

When one uses free hormone levels one will find that it is relatively common to find the Free T4 and Free T3 hormone levels below normal when TSH is in its normal range, even in the low end of its normal range. When patients with these lab values are treated, one typically finds tremendous improvement in the patient, and a reduction of the classic hypothyroid symptoms.

Secondary or Tertiary Hypothyroidism

There are a significant number of individuals who have a TSH even below the new 1.5 reference range mentioned above, but their Free T3 (and possibly the Free T4 as well) will be below normal. These are cases of secondary or tertiary hypothyroidism, so, TSH alone is not an accurate test of all forms of hypothyroidism, only primary hypothyroidism.

Symptoms of Low Thyroid

• The most common is fatigue.
• Skin can become dry, cold, rough and scaly.
• Hair becomes coarse, brittle and grows slowly or may fall out excessively.
• Sensitivity to cold with feelings of being chilly in rooms of normal temperature.
• Difficult for a person to sweat and their perspiration may be decreased or even absent even during heavy exercise and hot weather.
• Constipation that is resistant to magnesium supplementation and other mild laxatives is also another common symptom.
• Difficulty in losing weight despite rigid adherence to a low grain diet seems to be a common finding especially in women.
• Depression and muscle weakness are other common symptoms.

Treatment of Hypothyroidism

You can click here for an article on how you can treat your thyroid problem with natural hormone therapy.

If you find this information helpful click here to subscribe to the FREE weekly newsletter so you will get all the updates.

If you are interested in a more comprehensive articles directed towards health care professionals click here. Also available is an excellent text book article on thyroid testing for those with more technical interests.

Living Well With Hypothyroidism

Mary Shomon is the www.about.com thyroid expert. Her $11 352 page book published in March of 2000 is one of the most cost effective and valuable resources that you could own on this subject. If you have thyroid disease this book should be in your library.

Click here to Purchase: Living Well With Hypothyroidism

The Los Angeles Times wrote: March 27, 2000
"Hypothyroidism is a common, very treatable disorder that is also poorly managed by doctors. In this first-rate book by Mary Shomon...the disorder, its myths, and medicine's successes and failures at dealing with it are thoroughly examined. This is not a book that rehashes old facts on thyroid disease. Shomon instead challenges patients and their doctors to look deeper and try harder to resolve the complicated symptoms of hypothyroidism...In a fascinating chapter, Shomon, who also has a Web site and an online newsletter about the disease, explores recent evidence that the addition of the thyroid hormone T3 to the standard T4 (levothyroxine) may help some people feel better. In addition, the section on babies born with hypothyroidism, although brief, has the best advice on how to give medication to an infant that I've seen. As Shomon writes: 'or years, thyroid problems have been downplayed, misunderstood and portrayed as unimportant.' With her advocacy, perhaps no more." -- Shari Roan

Dr. John Lowe, author of "Speeding Up to Normal" wrote:

Mary Shomon is the harbinger of the latest scientifically-sound information on hypothyroidism. With keen intellect, loyalty to truth, and plain language, she sweeps away the medical dogma that bars millions of patients from rational thyroid hormone therapies. In this book, she describes practical thyroid therapies that can improve patients' health and extend their lives. The book is vital for hypothyroid patients who want to get well, and for physicians who want to help them do so.

Article on Mercola.com

Fake Sugar & Fake Fat Leads to Weight GAIN

An article in Science Daily showed that eating fake fat in low-calorie chips and other foods could contribute to weight gain & obesity, http://bit.ly/iYr7Vm

Olestra is the fake fat and many people get sick with diarrhea when eating olestra chips.

"Why would a fat substitute confuse the body? Food with a sweet or fatty taste usually indicates a large number of calories, and the taste triggers various responses by the body, including salivation, hormonal secretions and metabolic reactions. Fat substitutes can interfere with that relationship when the body expects to receive a large burst of calories but is fooled by a fat substitute."

Researchers also found that eating artificial sweeteners leads to weight gain and increased body fat.

"The use of artificial sweeteners and fat substitutes has increased dramatically over the past 30 years, mirroring the increase in obesity in America."

You can't have your cake and eat it to after all.

Get Better Wellness: Why You Can Eat Fish 3 Times a Week

Get Better Wellness: Why You Can Eat Fish 3 Times a Week: "Selenium in Fish is a Mercury Magnet 'Owing to the extremely high affinity between mercury and selenium, selenium sequesters mercury and red..."

141 Reasons Sugar Ruins Your Health

141 Reasons Sugar Ruins Your Health

(Just Kidding, it’s 143)

By Nancy Appleton PhD & G.N. Jacobs

1. Sugar can suppress your immune system.
2. Sugar upsets the mineral relationships in the body.
3. Sugar can cause juvenile delinquency in children.
4. Sugar eaten during pregnancy and lactation can influence muscle force production in offspring, which can affect an individual’s ability to exercise.
5. Sugar in soda, when consumed by children, results in the children drinking less milk.
6. Sugar can elevate glucose and insulin responses and return them to fasting levels slower in oral contraceptive users.
7. Sugar can increase reactive oxygen species (ROS), which can damage cells and tissues.
8. Sugar can cause hyperactivity, anxiety, inability to concentrate and crankiness in children.
9. Sugar can produce a significant rise in triglycerides.

10. Sugar reduces the body’s ability to defend against bacterial infection.

11. Sugar causes a decline in tissue elasticity and function – the more sugar you eat, the more elasticity and function you lose.

12. Sugar reduces high-density lipoproteins (HDL).

13. Sugar can lead to chromium deficiency.

14. Sugar can lead to ovarian cancer.

15. Sugar can increase fasting levels of glucose.

16. Sugar causes copper deficiency.

17. Sugar interferes with the body’s absorption of calcium and magnesium.

18. Sugar may make eyes more vulnerable to age-related macular degeneration.

19. Sugar raises the level of neurotransmitters: dopamine, serotonin, and norepinephrine.

20. Sugar can cause hypoglycemia.

21. Sugar can lead to an acidic digestive tract.

22. Sugar can cause a rapid rise of adrenaline levels in children.

23. Sugar is frequently malabsorbed in patients with functional bowel disease.

24. Sugar can cause premature aging.

25. Sugar can lead to alcoholism.

26. Sugar can cause tooth decay.

27. Sugar can lead to obesity.

28. Sugar increases the risk of Crohn’s disease and ulcerative colitis.

29. Sugar can cause gastric or duodenal ulcers.

30. Sugar can cause arthritis.

31. Sugar can cause learning disorders in school children.

32. Sugar assists the uncontrolled growth of Candida Albicans (yeast infections).

33. Sugar can cause gallstones.

34. Sugar can cause heart disease.

35. Sugar can cause appendicitis.

36. Sugar can cause hemorrhoids.

37. Sugar can cause varicose veins.

38. Sugar can lead to periodontal disease.

39. Sugar can contribute to osteoporosis.

40. Sugar contributes to saliva acidity.

41. Sugar can cause a decrease in insulin sensitivity.

42. Sugar can lower the amount of Vitamin E in the blood.

43. Sugar can decrease the amount of growth hormones in the body.

44. Sugar can increase cholesterol.

45. Sugar increases advanced glycation end products (AGEs), which form when sugar binds non-enzymatically to protein.

46. Sugar can interfere with the absorption of protein.

47. Sugar causes food allergies.

48. Sugar can contribute to diabetes.

49. Sugar can cause toxemia during pregnancy.

50. Sugar can lead to eczema in children.

51. Sugar can cause cardiovascular disease.

52. Sugar can impair the structure of DNA.

53. Sugar can change the structure of protein.

54. Sugar can make the skin wrinkle by changing the structure of collagen.

55. Sugar can cause cataracts.

56. Sugar can cause emphysema.

57. Sugar can cause atherosclerosis.

58. Sugar can promote an elevation of low-density lipoproteins (LDL).

59. Sugar can impair the physiological homeostasis of many systems in the body.

60. Sugar lowers enzymes ability to function.

61. Sugar intake is associated with the development of Parkinson’s disease.

62. Sugar can increase the size of the liver by making the liver cells divide.

63. Sugar can increase the amount of liver fat.

64. Sugar can increase kidney size and produce pathological changes in the kidney.

65. Sugar can damage the pancreas.

66. Sugar can increase the body’s fluid retention.

67. Sugar is the number one enemy of the bowel movement.

68. Sugar can cause myopia (nearsightedness).

69. Sugar can compromise the lining of the capillaries.

70. Sugar can make tendons more brittle.

71. Sugar can cause headaches, including migraines.

72. Sugar plays a role in pancreatic cancer in women.

73. Sugar can adversely affect children’s grades in school.

74. Sugar can cause depression.

75. Sugar increases the risk of gastric cancer.

76. Sugar can cause dyspepsia (indigestion).

77. Sugar can increase the risk of developing gout.

78. Sugar can increase the levels of glucose in the blood much higher than complex carbohydrates in a glucose tolerance test can.

79. Sugar reduces learning capacity.

80. Sugar can cause two blood proteins – albumin and lipoproteins – to function less effectively, which may reduce the body’s ability to handle fat and cholesterol.

81. Sugar can contribute to Alzheimer’s disease.

82. Sugar can cause platelet adhesiveness, which causes blood clots.

83. Sugar can cause hormonal imbalance – some hormones become underactive and others become overactive.

84. Sugar can lead to the formation of kidney stones.

85. Sugar can cause free radicals and oxidative stress.

86. Sugar can lead to biliary tract cancer.

87. Sugar increases the risk of pregnant adolescents delivering a small-for-gestational-age (SGA) infant.

88. Sugar can lead to a substantial decrease the in the length of pregnancy among adolescents.

89. Sugar slows food’s travel time through the gastrointestinal tract.

90. Sugar increases the concentration of bile acids in stool and bacterial enzymes in the colon, which can modify bile to produce cancer-causing compounds and colon cancer.

91. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men.

92. Sugar combines with and destroys phosphatase, a digestive enzyme, which makes digestion more difficult.

93. Sugar can be a risk factor for gallbladder cancer.

94. Sugar is an addictive substance.

95. Sugar can be intoxicating, similar to alcohol.

96. Sugar can aggravate premenstrual syndrome (PMS).

97. Sugar can decrease emotional stability.

98. Sugar promotes excessive food intake in obese people.

99. Sugar can worsen the symptoms of children with attention deficit disorder (ADD).

1. Sugar can slow the ability of the adrenal glands to function.
2. Sugar can cut off oxygen to the brain when given to people intravenously.
3. Sugar is a risk factor for lung cancer.
4. Sugar increases the risk of polio.
5. Sugar can cause epileptic seizures.
6. Sugar can increase systolic blood pressure (pressure when the heart is contracting).
7. Sugar can induce cell death.
8. Sugar can increase the amount of food that you eat.
9. Sugar can cause antisocial behavior in juvenile delinquents.
10. Sugar can lead to prostate cancer.
11. Sugar dehydrates newborns.
12. Sugar can cause women to give birth to babies with low birth weight.
13. Sugar is associated with a worse outcome of schizophrenia.
14. Sugar can raise homocysteine levels in the bloodstream.
15. Sugar increases the risk of breast cancer.
16. Sugar is a risk factor in small intestine cancer.
17. Sugar can cause laryngeal cancer.
18. Sugar induces salt and water retention.
19. Sugar can contribute to mild memory loss.
20. Sugar water, when given to children shortly after birth, results in those children preferring sugar water to regular water throughout childhood.
21. Sugar causes constipation.
22. Sugar can cause brain decay in pre-diabetic and diabetic women.
23. Sugar can increase the risk of stomach cancer.
24. Sugar can cause metabolic syndrome.
25. Sugar increases neural tube defects in embryos when it is consumed by pregnant women.
26. Sugar can cause asthma.
27. Sugar increases the chances of getting irritable bowl syndrome.
28. Sugar can affect central reward systems.
29. Sugar can cause cancer of the rectum.
30. Sugar can cause endometrial cancer.
31. Sugar can cause renal (kidney) cell cancer.
32. Sugar can cause liver tumors.
33. Sugar can increase inflammatory markers in the bloodstreams of overweight people.
34. Sugar plays a role in the cause and the continuation of acne.
35. Sugar can ruin the sex life of both men and women by turning off the gene that controls the sex hormones.
36. Sugar can cause fatigue, moodiness, nervousness, and depression.
37. Sugar can make many essential nutrients less available to cells.
38. Sugar can increase uric acid in blood.
39. Sugar can lead to higher C-peptide concentrations.
40. Sugar causes inflammation.
41. Sugar can cause diverticulitis, a small bulging sac pushing outward from the colon wall that is inflamed.
42. Sugar can decrease testosterone production.
43. Sugar impairs spatial memory.
44. Sugar can cause cataracts.

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21. Ibid.

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23. Ibid.

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29. Yudkin, J. Sweet and Dangerous. (New York: Bantam Books: 1974) 129.

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35. Cleave, T. The Saccharine Disease. (New Canaan, CT: Keats Publishing, 1974).

36. Ibid.

37. Cleave, T. and Campbell, G. Diabetes, Coronary Thrombosis and the Saccharine Disease. (Bristol, England: John Wright and Sons, 1960).

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41. Beck-Nielsen, H., et al. “Effects of Diet on the Cellular Insulin Binding and the Insulin Sensitivity in Young Healthy Subjects.” Diabetes. 1978; 15: 289-296.

42. Mohanty, P., et al. “Glucose Challenge Stimulates Reactive Oxygen Species (ROS) Generation by Leucocytes.” J Clin Endocrin Metab. Aug 2000; 85(8): 2970-2973.

43. Gardner, L. and Reiser, S. “Effects of Dietary Carbohydrate on Fasting Levels of Human Growth Hormone and Cortisol.” Proc Soc Exp Bioi Med. 1982; 169: 36-40.

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45. Furth, A and Harding, J. “Why Sugar Is Bad For You.” New Scientist. Sep 23, 1989; 44.

46. Lee, AT. and Cerami, A “Role of Glycation in Aging.” Annals N Y Acad Sci. Nov 21,1992; 663: 63-70.

47. Appleton, N. Lick the Sugar Habit. (New York: Avery Penguin Putnam, 1988).

48. Henriksen, H. B. and Kolset, S.O. Tidsslcr Nor Laegeforen. Sep 6, 2007; 127(17): 2259-62.

49. Cleave, T. The Saccharine Disease. (New Canaan, CT: Keats Publishing, 1974).

50. Ibid., at 132.

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53. Monnier, V. M. “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” J Ger. 1990; 45(4): 105-110.

54. Dyer, D. G., et al. “Accumulation of Maillard Reaction Products in Skin Collagen in Diabetes and Aging.” J Clin Invest. 1993; 93(6): 421-422.

55. Veromann, S., et al. “Dietary Sugar and Salt Represent Real Risk Factors for Cataract Development.” Ophthalmologica. Jul-Aug 2003; 217(4): 302-307.

56. Monnier, V. M. “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” J Ger. 1990; 45(4): 105-110.

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58. Lewis, G. F. and Steiner, G. “Acute Effects of Insulin in the Control of VLDL Production in Humans. Implications for The Insulin-resistant State.” Diabetes Care. Apr 1996; 19(4): 390-393.

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59. Ceriello, A “Oxidative Stress and Glycemic Regulation.” Metabolism. Feb 2000; 49(2 Suppl1): 27-29.

60. Appleton, Nancy. Lick the Sugar Habit. (New York: Avery Penguin Putnam, 1988).

61. Hellenbrand, W., et al. “Diet and Parkinson’s Disease. A Possible Role for the Past Intake of Specific Nutrients. Results from a Self-administered Food-frequency Questionnaire in a Case-control Study.” Neurology. Sep 1996; 47: 644-650.

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62. Goulart, F. S. “Are You Sugar Smart?” American Fitness. Mar-Apr 1991: 34-38.

63. Scribner, K.B., et al. “Hepatic Steatosis and Increased Adiposity in Mice Consuming Rapidly vs. Slowly Absorbed Carbohydrate.” Obesity. 2007; 15: 2190-2199.

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65. Goulart, F. S. “Are You Sugar Smart?” American Fitness. Mar-Apr 1991: 34-38

66. Ibid.

67. Ibid.

68. Ibid.

69. Ibid.

70. Nash, J. “Health Contenders.” Essence. Jan 1992; 23: 79-81.

71. Grand, E. “Food Allergies and Migraine.” Lancet. 1979; 1: 955-959.

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73. Schauss, A. Diet, Crime and Delinquency. (Berkley, CA: Parker House, 1981).

74. Peet, M. “International Variations in the Outcome of Schizophrenia and the Prevalence of Depression in Relation to National Dietary Practices: An Ecological Analysis.” Brit J Psy. 2004; 184: 404-408.

75. Cornee, L et al. “A Case-control Study of Gastric Cancer and Nutritional Factors in Marseille, France.” Eur J Epid. 1995; 11: 55-65.

76. Yudkin, J. Sweet and Dangerous. (New York: Bantam Books, 1974).

77. Ibid., at 44.

78. Reiser, S., et al. “Effects of Sugars on Indices on Glucose Tolerance in Humans.” Am J Clin Nutr. 1986: 43; 151-159.

79. Ibid.

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80. Monnier, v., “Nonenzymatic Glycosylation, the Maillard Reaction and the Aging Process.” J Ger. 1990; 45: 105-111.

81. Frey, J. “Is There Sugar in the Alzheimer’s Disease?” Annales De Biologie Clinique. 2001; 59(3): 253-257.

82. Yudkin, J. “Metabolic Changes Induced by Sugar in Relation to Coronary Heart Disease and Diabetes.” Nutr Health. 1987; 5(1-2): 5-8.

83. Ibid.

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85. Ceriello, A “Oxidative Stress and Glycemic Regulation.” Metabolism. Feb 2000; 49(2 Suppl1): 27-29.

86. Moerman, C. L et al. “Dietary Sugar Intake in the Etiology of Biliary Tract Cancer.” Inter J Epid. Apr 1993; 2(2): 207-214.

87. Lenders, C. M. “Gestational Age and Infant Size at Birth Are Associated with Dietary Intake among Pregnant Adolescents.” J Nutr. Jun 1997; 1113-1117.

88. Ibid.

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91. Yudkin, J. and Eisa, O. “Dietary Sucrose and Oestradiol Concentration in Young Men.” Ann Nutr Metab. 1988; 32(2): 53-55.

92. Lee, AT. and Cerami, A “The Role of Glycation in Aging.” Annals N Y Acad Sci. 1992; 663: 63-70.

93. Moerman, c., et al.”Dietary Sugar Intake in the Etiology of Gallbladder Tract Cancer.” Inter J Epid. Apr 1993; 22(2): 207-214.

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95. Ibid.

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98. Ludwig, D.S., et al. “High Glycemic Index Foods, Overeating and Obesity.”Pediatrics. Mar 1999; 103(3): 26-32.

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