SMOKINCHOICES (and other musings)

August 30, 2013

EEM 4 newborn Calf


  When  a new Innersource monthly newsletter arrives from  DONNA EDEN of EDEN ENERGY MEDICINE, It just isn’t in me to delay sharing them with you.  They are truly fascinating as they seem so far outside what we have come to expect from any healing art.      They almost seem to border on magic — but Donna insists, this is actually the way things work, having survived the centuries along with mankind.  Just kinda built-in, if we let it.

This Scandinavian man  apparently has taught himself EEM just from reading her book;  uses it personally and on clients and friends and family.    He freely admits, his lack of exposure to working on animals and having to be guided by his intuition.  .  .  .  which apparently is working just great!     Positively, brilliant.  I know you’re gonna love this.     Jan

Energy Medicine on a Newborn Calf

by Lenie Kavelaars, The Netherlands

calf-002I’ve been reading Donna’s Energy Medicine book for years (in Dutch) and have been applying her knowledge to my clients and myself. But one morning (May 15, 2013), I took on a very different sort of client.

While giving an energetic session to an 80-year-old dairy farmer who has been a client for a while, I noticed that his energy felt different from usual, so I asked him why. He told me that the previous night, a large calf had been born on his farm via a Cesarean section, but the calf wouldn’t stand up and apparently couldn’t suckle. He was afraid they were going to lose the calf.

Something stirred inside me, and after his energy session was finished, I asked the farmer if I could take a look at the calf. I was thinking about Triple Warmer (TW) and Spleen meridians, especially in this case because of the traumatic birth. I went to see the calf thinking, “If it doesn’t work, at least it doesn’t harm.” I also took my magnet with me. (I have no notion what gave me the idea to bring it.)

The calf was lying on straw and didn’t get up onto its legs when I came closer – something a young calf almost always does when someone approaches it. (To me, this is the TW reaction so it can run away if needed.)

Slowly, on the side of the calf’s body facing up, I began flushing TW: I traced against the TW meridian flow starting around his right ear and moving toward his right front foot. Then I traced TW forward a number of times, moving from his right front foot up his right leg to his right temple.

Slowly the newborn calf tried to stand up, and with help from the farmer, we were able to keep the calf standing so I could flush TW on the other side of his body. I then traced Spleen meridian forward a number of times on both sides of the calf.

After that, I started rubbing the Neurolymphatic Reflex points along its spine (like giving him a Spinal Flush). And what did the calf do? He decided he was hungry!

The farmer put his fingers into the calf’s mouth, and it started sucking! The farmer said to me, “He wants to suck!” And we were both so happy.

But the calf was still not steady on its legs and fell down if we didn’t hold it up. So I put one of my hands between his ears on the top of his head and placed the magnet I’d brought with me on the bottom end of his spine, south side facing down.

The calf got very restless, so I turned the magnet over with the north side facing down. And, YES, it worked! The calf was trying to find its balance, and the magnet helped it become stable!

We left the barn, and the calf kept standing by itself. The farmer went to fetch a bottle for him – first one with sugar water, followed by one with milk. The calf drank from both and did very well.

I believe that the calf is alive today because of Donna’s knowledge and the important insights she has shared with us all. Many, many thanks for that. I do want to mention that I totally relied on my intuition during the whole procedure in doing what I did. We did not surrogate test the calf, although we could have, I guess. No other treatments were used.

I would be very happy to discuss this further with anyone who has questions.

August 29, 2013

Lil Bits (8-29-13)

(I don’t do a lot of these — you know how long winded I can be.   These are small tidbits of information which I find relevant and have the need to share with you for one reason or another.  Sometimes, just humor– or something really odd, or maybe something that has my hair on fire.   

Serious stuff comes from Colin Powell, a man everyone in the world knows and admires.  A respected Icon.  He’s #1

— From wire reports


Powell says Obama should address racial injustice


Colin Powell questions the result of the Zimmerman trial.

Former Secretary of State Colin Powell called the jury verdict that cleared the killer of Florida teenager Trayvon Martin “questionable” during an interview that aired yesterday and urged President Barack Obama to speak more on issues of race.

The first black chairman of the Joint Chiefs of Staff said the Martin verdict would be forgotten     but Obama — and all presidents — have a responsibility to discuss the nation’s history of racial injustice.   A Florida jury found George Zimmerman acted in self-defense and acquitted   him after a criminal trial.

Powell questioned the Martin killing’s impact on the civil-rights discourse.

“I think that it will be seen as a questionable judgment on the part of the judicial system down there, but I don’t know if it will have staying power,” he said on CBS’ Face the Nation. “These cases come along and they blaze across the midnight sky and then after a period of time, they’re forgotten.”

That doesn’t mean Obama should keep silent, though, Powell said.

“I’d like to see him be more passionate about race questions,” Powell said.

(Me too, decidedly!   Jan)


Trump’s school accused of misleading students


        Donald Trump dismissed the lawsuit as extortion in a post on Twitter.

New York state’s attorney general said yesterday he has filed a $40 million lawsuit against Donald Trump and his

for-profit investment school, accusing them of engaging in illegal business practices.

New York Attorney General Eric Schneiderman alleged that the real-estate mogul, a former executive and the online Trump Entrepreneur Institute — called Trump University until 2010 — made false claims about classes at the school, including that Trump hand-picked instructors.

“No one, no matter how rich or popular they are, has a right to scam hard-working New Yorkers,” Schneiderman said in a statement.

The attorney general said that from 2005 to 2011, the Trump school operated without an educational license while misleading consumers into paying for courses promising to teach Trump’s real-estate investment techniques.    More than 5,000 people nationally took the courses, paying $40 million, Schneiderman said.

  • The lawsuit is seeking restitution of at least $40 million, as well as a disgorgement of profits and penalties and an injunction, Schneiderman’s office said.

A copy of the lawsuit, which was filed in New York state court, was not available yesterday.

But Schneiderman said in the statement that his office found Trump did not himself pick a single instructor at the seminars and had minimal to no involvement in developing the courses’ content.    Many students believed they were attending an actual university, Schneiderman said, but the Trump school was unlicensed.

An attorney for Trump did not quickly respond to requests for comment. But after the lawsuit was first reported in The New York Times late Saturday, Trump said in a post on Twitter: “Lightweight NYS Attorney General Eric Schneiderman is trying to extort me with a civil lawsuit.”

The tweet also linked to a website, which claims “Trump University has a 98 percent approval rating.”

glyph Oddity

Man’s heart stops for 45 minutes

WEST CARROLLTON, Ohio (AP) — A man who was declared dead when his heart stopped beating for 45 minutes suddenly revived, said his stunned doctors, who can’t find an explanation. The man, though, credits his faith.

The presumed-dead diesel mechanic, Tony Yahle, was being prepared by nurses to be seen by his family on Aug. 5 when he began to show signs of life, the doctors said. He fully awoke at the hospital five days later, they said.

Yahle, a 37-year-old West Carrollton resident, has been a topic of conversation since, said his cardiologist, Dr. Raja Nazir.

“In the last 20 years, I’ve never seen anybody who we have pronounced dead … and then for him to come back. I’ve never seen it,” Nazir told the  Dayton Daily News for a story published Tuesday. “Actually, I’ve never heard of it.”

Yahle said a “miracle happened” when he revived. He said doctors couldn’t find any defects in his heart. He said his doctors’ last guess was that it was all the result of a possible viral infection.

Yahle’s son, Lawrence Yahle, said he spoke to him shortly before he revived, the newspaper reported.

“I pointed at him and said, ‘Dad, you’re not going to die today,’” the 18-year-old said. “I stood there for a few more seconds. I was about to walk back to comfort the family, and that’s when he started showing signs of a heartbeat.”

The son said he “went from hopeless to hope in an instant.”

August 28, 2013

Wild Horse Crisis

Just say ‘Whoa!’ West faces horse crisis


The West is on the verge of a serious horse crisis. That’s the upshot of a new paper in the journal Science, which argues that the wild horse population is growing so fast that the government soon could be unable to manage the herds.

Here’s the back story: About 33,000 wild horses roam freely on public lands in the western United States, descendants of horses brought by Spanish conquistadors. Under a 1971 law, the Bureau of Land Management is supposed to protect these horses and make sure their numbers don’t get out of hand — so that they’re not destroying the ecosystem or dying of starvation.

  • But the bureau has long struggled to bring the horse population down to the mandated level of 23,622. There are, after all, only a few thousand people willing to adopt horses each year. And Congress has largely restricted the slaughter of healthy horses.

So, in recent years, the bureau has been rounding up excess horses and shipping them to long-term “retirement” facilities — mainly private ranches in Kansas and Oklahoma. The problem is that this is hugely expensive: There are 45,000 horses in these facilities, and the bureau’s horse budget has soared from $19.8 million in 2000 to $74.9 million in 2012. (Wow, had no idea — that’s a problem!)

Lately, Congress has started reining in spending on the effort. The bureau has announced that it will remove fewer horses from public lands. At the same time, wild horses keep breeding, with unmanaged herds able to triple in size in just six to eight years.

  • Put it all together, and it’s a looming disaster.

The Science paper, written by Robert A. Garrott of the University of Montana and Madan K. Oli of the University of Florida, calculates that if current trends continue, the bureau would have to spend about $1.1 billion over the next 17 years just to keep storing horses in long-term facilities — a level far beyond anything Congress seems willing to contemplate.  (Obviously, that’s no solution)

  • “Some horse advocates have argued that we should just let the horses self-regulate on public lands,” Garrott said. “But what do we do when animals are destroying range land, competing with livestock and other wildlife and dying due to starvation and drought?”

In their paper, Garrott and Oli argue that it’s long past time to get America’s horse issues under control.

  • They say that if Congress and the bureau can figure out how to get the number of wild horses down to around 23,000 or so —and soon — then contraceptive vaccines plus adoptions could likely keep the population at a sustainable level.

(My Comment:   

Every reader who comes to “smokinchoices” knows that I am totally opposed to any vaccinations of any possible category.  They seldom do what is promised while instead, leaving illness and injury in their wake.    Ingested contraceptives have injured humans as well — much sickness and injury from it,  untold actually.   

Messing around with those horses biological systems can bring misery, and possibly peril or even annihilation. One must admit that  it could, possibly work.   My back automatically goes up, even so because BIG PhRMA always gloms onto anything from which they can make still more money – their driving passion.   It is possible that any cost savings could just be shunted over to  the drug industry and another agency ‘overseeing’ all.  

However, the horse population is the issue, not my beef with PhRMA control or even government control.  Nor should it be  left up to people with perhaps some myopia with regard to love of animals   [especially horses  — see my recent post of July 25, 2013 titled     “We eat horses, don’t we?”].    If our horse population seems out of control, one might think a more “equitable-for-all” solution is or could be out there. 

I am not advocating breaking the law nor am I turning a blind eye toward the protection and humane treatment of these animals.  There is no question that these beautiful, beloved animals could be culled down to size with care and humanity — — treated with respect and carefully delivered to our own, humanely-run  slaughter houses [highly supervised] and with rigid  limitations, fully understanding that this is not going to be turned into America’s newest meat specialty.   But merely an answer to one of our very specialized solutions to a problem.  It doesn’t have to guarantee millions to anyone.  Should be a humanitarian effort.  Any law can be amended, altered or changed, especially if the original issue is clearly dealt with. 

And frankly, as I would endorse this as a viable solution for these animals I have always loved,  . . . . . . so I would for those among us – humans, who wish to retire from their earthly striving and perhaps, prison of pain.  Humane ending for any species.  We are all God’s issue.   There is no point whatsoever in prolonging any individual’s life beyond his or her need to have it end.  The penalties and stigma attached to such efforts are in fact cruel, have nothing to do with justice or good will, but only some words on a paper somewhere.  A great many of us have “put down” a beloved pet because we didn’t want them to suffer and  was the right thing to do..  We remove a blemished apple from it’s kin in the bushel so as not to contaminate the whole shebang. It’s the right and smart thing to do.  The apple is not offended. 

A lot of us need to reorganize our priorities;  reach for the better thought — solution,  make an effort to see broader pictures and paint with a bigger brush.  .    .   in a lot of areas.  It helps to remember that our forefathers in their wisdom were most emphatic regarding the division — separation of CHURCH  and STATE.  If each of us in our own way were striving to benefit the “common good,” our world could be a much  more pleasant place, expressing happiness and joy along with all our various pressures. Jan)

Whadaya know about those eggs?

M U C H    A b o u t    E G G S

     That most of us don’t know

(From Kelley Herring of the  HEALING GOURMET and ‘WELLNESS BAKERY,’  another example of her ‘Scientific Brilliance’   which always blesses us toward making wiser Choices.    Jan)


Eggs are one of the healthiest and most versatile foods you can eat. They star in both savory and sweet dishes – from quiches and soufflés to cookies, brownies and cakes. More than 75 billion eggs are produced in the US each year.

But as is the truth with almost every other food… all eggs are not created equal.

Browsing the cold case at your local grocer, you’ll find a wide variety of egg options, including cage-free, organic, free-range, free-roaming, omega-3 enriched, pastured, and natural.

And while terms like “cage-free” and “organic” might conjure images of an idyllic farm with happy chickens pecking the earth for grubs, the truth is quite different.

In fact, 95% of eggs produced in the US are produced in “battery cages” -an industrial agricultural confinement system that is known for its inhumane conditions and rapid spread of disease.

Carton Talk: Unscrambling Egg Labels

Here are the six most common egg label claims and what they mean to your health.

Natural: No standards have been set for the label claim of “natural”. In fact, natural eggs can legally been produced using arsenic-laced and genetically-modified feed, and the laying hens can be given antibiotics and kept in battery cages. “Natural” is the lowest rung on the coop. Avoid eggs bearing this label.

Omega-3 Enriched : Hens are fed a feed containing higher levels of omega-3 fats from flaxseed or other sources. This label says nothing regarding the conditions the hens lived in or if their feed contained toxins or GMOs. Omega-3 enriched eggs cost roughly twice that of “natural” eggs for a small amount of this essential fat. Your best bet? Leave these eggs on the shelf and get your omega-3’s from clean-sourced wild fish and fish oil.

Cage-Free : While cage-free eggs are not produced in battery cages, they are still produced in a confinement system. That means antibiotics are routinely administered and a diet containing arsenic and GMOs is the norm. There is also no third party certifier for “cage-free” eggs, so it is up to the consumer to trust the producer. Verdict? Pass on these eggs.

Free-Range/Free-Roaming: Eggs produced in a free-range or free-roaming environment do get to spend some time outdoors. However, no specific amount of time is set as a standard. There is also no independent organization that certifies producers. This label does not address feed ingredients, so it is safe to assume that the conventional impurities (the same found in cage-free, omega-3 enriched and natural) are present.    

Organic : The USDA-certified label for “organic” eggs means that hens were not enclosed in battery cages. They were allowed time outdoors and fed organic feed. This also means the eggs should be free from pesticides, antibiotics, arsenic, GMOs and agricultural byproducts. However, certified organic egg operations do permit inhumane practices such as debeaking and forced molting.  While a healthier choice than the previously listed, these eggs are not ideal in terms of nutrients or ethical considerations.

Pastured : Eggs bearing this label are produced from hens housed in portable shelters on green grass with fresh air and sunshine. They are far superior to the other varieties. Compared to commercial or “factory” eggs, pastured eggs boast:

  • Up to 10 times more omega-3
  • Three to six times more vitamin D 
  • Two-thirds more vitamin A
  • Almost 30 times more vitamin E
  • Seven times more beta carotene

Ideally, pastured hens have an opportunity to consume a large amount of grubs and bugs – the healthy, native diet of chickens. Some farmers supplement with grain. If buying locally, be sure to ask if grain is being fed to the chickens, and ensure it is organic feed to avoid exposure to agrichemicals.

Enjoy pastured eggs from a local farm you trust (check out for sources in your area) to get the most health benefits of this superfood.  Pair pastured eggs with grass-fed beef sausage sliders or sugar-free bacon for a primal breakfast that will supercharge your body with nutrients and keep you pleasantly full until lunch.

To Your Best Health,

Kelley Herring
CEO & Editor-in-Chief
Healing Gourmet

August 27, 2013

I think about Manning

Manning wants to enter prison as a woman


U.S. ARMY VIA AP    Pvt. Bradley Manning, left, sent the above photo of himself dressed as a woman to a sergeant.

WASHINGTON — Army Pvt. Bradley Manning, who was sentenced to 35 years for leaking classified military and diplomatic materials to WikiLeaks, announced plans yesterday to live as a woman while confined in the military prison at Fort Leavenworth.

“As I transition into this new phase of my life, I want everyone to know the real me,” Manning said in a letter released on NBC’s Today show. “I am Chelsea Manning. I am a female.”

Testimony in Manning’s eight-week court-martial, which ended with sentencing on Wednesday at Fort Meade, Md., showed that the 25-year-old former junior intelligence analyst in Iraq had suffered for years with a “gender identity disorder.”

According to the testimony, Manning and a boyfriend broke up in late 2009 and early 2010. The event proved so traumatic, lawyers said, that Manning soon began downloading hundreds of thousands of classified files and transmitting them to the anti-secrecy group WikiLeaks, which posted them on the Internet.

In April 2010, Manning sent an email to a sergeant saying: “This is my problem. I have had signs of it for a very long time,” and attached a personal photograph wearing dark lipstick and a blond wig.

  • Manning was arrested in May 2010 and ultimately convicted of espionage, fraud and theft.

In the letter released yesterday, Manning said, “Given the way that I feel and have felt since childhood, I want to begin hormone therapy as soon as possible.”

George Marcec, a spokesman at the U.S. Disciplinary Barracks and Joint Regional Correctional Facility at Fort Leavenworth, Kan., which houses about 435 prisoners, said hormone therapy would not be available there.

“The Army doesn’t provide sex-reassignment surgery or hormone therapy,” he said.

At Leavenworth, Marcec said, “all the inmates are treated the same when they get here.” The prison houses male inmates only, and all dress alike.

Female military prisoners, he said, are held within the federal Bureau of Prisons system.

Marcec added that Manning will be addressed as Bradley, not Chelsea, unless a court approves a legal name change. “The Army doesn’t let you be called by whatever you want to be called.”

Manning’s attorney, David Coombs, told the Today show that he would consider filing legal action to get hormone therapy for his client.

(My comment: 

This additional information regarding Bradley Manning seems to automatically place me into the range of  conflicted understanding. 

I’m still grappling with whether what this young man did was little more than what ‘whistle-blowers’ do,  or instead the sorta act of an enemy of the state.  We celebrate the one and criminalize the other.   The word is, that Manning’s superiors knew of his emotionally disturbed problems,  yet he had ‘clearance’ and freedom to all this access of so-called vial information. 

No matter how one views  this situation with all it’s parameters  .  .  .  there is great discomfort in allowing a 35 year sentence to befall this person while his superiors who were knowledgeable about his personal problems and what they could become, yet, did nothing — —   It’s so not  right!  If he must be punished, surely we must follow the path up-line to where the responsibility lies, his superiors.    Jan)

August 26, 2013

Truth – Pre-diabetes test

(I rescued this article out of Dr Wright’s archives.  It dates back to August 2001, but what the hell – – who do you know who is really giving you current, up-to-date stuff that truly helps us?   This works for me.  This article makes so much sense  and I am wondering if maybe this is one of the mysteries behind my elevated blood pressure.  Medicine claims not to know why it happens.  But diabetes and or HBP will both do anybody in and for much the same reasons.  My numbers are all pretty good, so I dunno.  But then Medicine said my “thyroid numbers” were always in normal range too — until they weren’t and said my gland was toxic.  Point is, who and what can you believe?   

Don’t have diabetes in my family  and no doc ever asked me to be tested per my numbers and health profile.  But this is an insidious thing. I’ve had a couple of skin tags [Dr wright is speaking of], so that’s not too good.  And I’m a lifelong chocoholic and have been known to cheat with ice-cream, so I am going to try to cut it out and shape up.  Maybe I ‘can’ get my blood pressure down and lower my odds a bit.  Thank God for my juicing, I’m quite sure it has saved me from much (including myself). Isn’t Dr Wright just a prince among doctors?   Jan)

Detect and prevent diabetes NOW

— years, even decades in advance!

By Jonathan V. Wright, M.D.

Type 2 (also called “adult-onset”) diabetes is an extremely common problem with potentially serious consequences. Individuals who suffer from it have increased risks of heart attack, vascular disease, kidney failure, cataracts, retinal damage, and accelerated aging. And, even more frightening, it’s estimated that at least one-third of us have a genetic tendency to develop the disease.

Although abnormally high blood sugar is a hallmark of this form of diabetes, it’s really only one aspect of a much bigger picture in predicting it. In fact, it isn’t necessary to wait until high blood sugar is actually detected: In the large majority of cases, it’s possible to use other factors to determine whether you’re at risk.   If the tendency is there, the next step is to have a glucose-insulin tolerance test done. The glucose-insulin tolerance test, although it has been available since 1975, is often overlooked, despite being a very precise indicator of adult-onset diabetes. This test can predict type 2 diabetes years-even decades– ahead of its actual onset.

Do you need to prevent type 2 diabetes?

There’s no point in trying to prevent a problem not likely to develop, so the first step you should take is to evaluate your personal risk factors.

  • If even just one of the following conditions applies, have the glucose-insulin tolerance test done.

Family history: As with any other health problem, it’s important to consider family history. If another member of your family has type 2 diabetes, your own risk is higher than that of someone with no family history of the problem. The risk is even higher if there are occurrences of type 2 diabetes on both sides of your family.

Skin tags: Over 20 years ago, a group of astute researchers wrote to the editor of a medical journal about their observations regarding skin tags and diabetes: They had noticed that a significant number of diabetic patients also had skin tags (pouches of skin that look like little tags and tend to grow in the neck, armpit, and groin regions). This coincidence fueled them to do further research. First, the researchers checked individuals newly admitted to the hospital to see if they had skin tags. When they discovered skin tags, they checked those patients’ records for known diabetes. A significant proportion of those patients did have existing diabetes. The patients with skin tags who didn’t have known diabetes were given a glucose tolerance test. The glucose test showed that a large percentage of these patients were indeed diabetic, although the condition had been previously undiagnosed.   Five years later, the researchers contacted the remaining non-diabetic patients and persuaded them to undergo another glucose tolerance test. Many more were found to have diabetes. When all the figures were added, the researchers reported that 80 percent of the patients they had studied who had skin tags either had existing diabetes or developed it later.

Excess weight: There’s a phrase I hear over and over from individuals who visit the Tahoma Clinic: “I’ve been on a strict low-fat diet for months [or even years], and I’m still gaining weight!” Every time I hear this complaint, I know to start looking for a family history of diabetes, skin tags, and other clues. While this common problem does not always indicate a tendency toward type 2 diabetes, a combination of diet trends has made it a more distinct possibility than ever before. These diet trends are, namely, the “politically correct,” low-fat, high- complex carbohydrate diet recommended (for nearly everyone) by mainstream physicians over the last 15 to 20 years and the several centuries old trend toward ever-increasing consumption of refined sugar. This combination makes it difficult for diabetes-prone people to lose weight.

Decades ago, Professor John Yudkin performed a simple experiment that illustrates this point. He recruited university students in their 20s to live in a dormitory for one month, eating only the food provided there. One group of students had absolutely no family history of diabetes, while the other group had positive family histories. At the beginning and end of the month, the students were weighed and had their insulin, cholesterol, and triglyceride levels measured.
A (very) brief lesson in sugar and carbohydrate metabolism

Carbohydrates are chains of much smaller sugar molecules arranged in many diverse ways. When we consume sugars (in the form of simple sugar or carbohydrates), our bodies respond by making more insulin, which regulates sugar levels in the bloodstream, preventing them from rising too high. The insulin response to carbohydrates is slower than it is to sugar, as they are metabolized into sugars more slowly. But whether the stimulus for insulin secretion is simple sugar or carbohydrates, the effect is the same: The more sugar and carbohydrates we eat, the more insulin our bodies must make.
The average American consumes between 150 and 200 pounds of refined sugar per year. Add to that the relatively large amount of carbohydrates found in a high complex carbohydrate diet. Now consider how much insulin your body must produce to regulate that much sugar.

For those of us with a genetic predisposition to type 2 diabetes, the insulin response is greater than in others. Overeating carbohydrates and simple sugars day after day (and consuming more than a tiny amount of simple sugar each day truly is overeating) causes the body to develop “hyperinsulinism,” or oversecretion of insulin. Oversecretion of insulin contributes to driving one’s blood-sugar level too low, causing hypoglycemia. Hypoglycemia is associated with “insulin resistence,” a condition in which the cells that receive insulin begin to resist its action.  For the record, this explanation of the insulin response is an oversimplification. Researchers have found dozens of genetic variants, each causing a different defect in sugar and carbohydrate metabolism–all of which can ultimately lead to type 2 diabetes. This likely explains why not everyone responds to treatment in the same way.

All of the students were given exactly the same food to eat for the entire month. The daily diet contained 14 ounces of refined sugar, an amount easily consumed in two to three “soft drinks.”

At the end of the month, the students with no family history of diabetes had gained an average of 3 pounds each. The students with a positive family history of diabetes had gained an average of 9 pounds each. After the month, these students had also developed significantly higher insulin, triglyceride, and cholesterol levels than the students with no family history of diabetes.

For now, we’ll focus on the weight gain. Why the variance of 9 pounds versus 3 pounds in one month, with exactly the same diet?

All carbohydrates (including refined sugar and sucrose) are metabolized to blood sugar (glucose) in the same way. This is why those of us with a tendency to develop type 2 diabetes gain weight much more easily than others and have a much harder time losing it.

Low blood sugar: Low blood sugar is also known as hypoglycemia, and is usually the result of over-secretion of insulin. Symptoms of hypoglycemia include shakiness, a rapid heartbeat, sweating, irritability, confusion, blurred vision, headaches, numbness or tingling sensations in the mouth or lips, pale skin, and sudden hunger.

High blood pressure, elevated cholesterol and triglyceride levels: If you’ve been following a low-fat diet but continue to have elevated total cholesterol and triglyceride levels, it’s probably the result of excess insulin on the liver.   High blood pressure can be attributed to excess insulin that causes the kidneys to retain more sodium and the adrenals to secrete too much adrenaline.

Predicting potential diabetes with the glucose-insulin tolerance test

You’ve probably heard of the “glucose tolerance test,” which is used to diagnose existing cases of diabetes. To perform this test, a practitioner draws blood from a fasting individual and measures it for glucose levels. The individual is then given a specific amount of a sugar solution to drink. A succession of timed glucose tests is performed for the next four to six hours.

  • The glucose-insulin tolerance test is performed in exactly the same way except that every specimen is tested for insulin levels as well as for glucose.

The pioneer in performing and defining this test was Dr. Joseph Kraft, a pathologist in Chicago, who published the results of 3,650 glucose-insulin tolerance tests in a prominent medical journal in 1975.

Enter “Syndrome X”

In the 1980s, the symptoms resulting from too much circulating insulin in conjunction with “insulin resistance” were grouped under the vague label “Syndrome X.” Again, these insulin-related symptoms include:
· elevated total cholesterol (coupled with lowered HDL, “good,” cholesterol)
· elevated triglycerides
· high blood pressure
· excess weight
The biochemistry of “Syndrome X” explains the very common combination of type 2 diabetes, high blood pressure, high cholesterol, and high triglycerides observed in all too many individuals.   Keep in mind, however, that it’s quite possible to have two or more symptoms of “Syndrome X,” but not all of them. For example, there some normal -weight or even underweight individuals with high blood pressure that actually have hyperinsulinism/insulin resistance.  If nothing is done, in time the overwhelming majority of those people with symptoms of “Syndrome X” will develop type 2 diabetes.

Unfortunately, in too many cases, the wrong things are done, and “Syndrome X” proceeds to diabetes anyway. These “wrong things” include the wrong diet plan and/or “treating the symptoms” (high blood pressure, high cholesterol) with patent medications–which do nothing to correct the underlying biochemical insulin-response problem.

Of the 3,650 tests performed, Dr. Kraft reported that 1,973 showed abnormal blood-sugar results as defined by the criteria of the American Diabetes Association. On the basis of the blood sugar tests alone, the other 1,713 individuals tested would have been told their tests were normal.

But when Dr. Kraft analyzed the data from the serum insulin tests, he found that only 568 (33 percent) of the “normal” 1,713 were completely normal. Another 64 percent (including the “borderline” cases) of those who would be judged as “normal” based on the glucose tolerance test alone could actually be shown to be “on the road” to type 2 diabetes when the insulin part of the test was included.

Remember, this test can tell you whether you’re likely to develop type 2 diabetes as much as two decades ahead, giving you plenty of time to “turn it around” and prevent it from occurring in the first place! I’ve been using the glucose-insulin tolerance test (GITT) since 1975, and I’ve seen dozens of individuals change their diets, exercise, take their supplements, and normalize their test results.

How to have the glucose-insulin tolerance test done

Nearly any clinical lab can now perform the GITT, so I can’t explain why a test with so much potential for helping to prevent a health problem that has so many potentially serious complications is so infrequently used-even by “natural medicine” doctors. I act as a consultant for the Meridian Valley Laboratory here in Washington, so I’ve insisted that they do the test. As far as I’m aware, Meridian still does serum insulin testing at the lowest price available anywhere, and, of course, they’ve had a lot of practice. After blood specimens are drawn, they can be mailed in for serum insulin testing. (As there’s no price advantage in blood sugar testing, that’s usually done locally.) You can contact Meridian at (253)859-8700 or But the entire test can be done in many local clinical labs. If you can’t get your mainstream physician to order the test, contact the American College for Advancement in Medicine (ACAM) at (800)532-3688 for a referral to an alternative doctor near you.

Next: Preventing type 2 diabetes (what to do if your glucose-insulin test is abnormal)

We’ve discussed the risk factors for type 2 (adult-onset) diabetes, as well as a very specific test, the glucose-insulin tolerance test (or GITT), which can tell years in advance whether you’re “on the road” to developing this extremely common problem. Before moving on to steps for diabetes prevention, here’s a brief recap.

Predictive testing for type 2 diabetes was first established in the 1970s, but it is underutilized even today. However, any physician can order a GITT test (usually performed for a four- or five-hour duration) through most clinical testing laboratories. When judged by the standards published by Dr. Joseph Kraft, the GITT can predict type 2 diabetes literally decades before it occurs.

If you have this test done and the results are abnormal, it’s decision time! Do you want to prevent type 2 diabetes and all it’s potential complications-cataracts, retinal damage, atherosclerosis, heart attack, kidney failure, accelerated aging-or not? If you do, the following steps should do the trick.

Eliminate refined sugar!

No matter what else is done in terms of diet, eliminating (not just reducing) refined sugar is absolutely essential. Unfortunately, mainstream medicine still ignores this basic principle, preferring to concentrate on total calories or saturated fat.

Individuals with a genetic tendency toward type 2 diabetes react to elevations of blood sugar by secreting too much insulin. As previously discussed, chronic over-production of insulin (a condition called hyperinsulinemia) over many years is a primary cause of type 2 diabetes. So elimination of anything that abnormally elevates blood sugar (which in turn brings out the very worst insulin elevations) is extremely important. Refined sugar is enemy #1 here and must go!

Metabolizing refined sugar also strips the body of many of the elements essential for preventing (and treating) type 2 diabetes, including chromium, magnesium, and many B-complex vitamins. The bottom line here is that if you have a genetic tendency toward diabetes, the more refined sugar you eat, the more rapidly you’ll develop the disease.

For many people, refined sugar is literally an addiction and is incredibly hard to give up. But it’s necessary for preventing type 2 diabetes.

Weight reduction

In mainstream medicine, this is the “holy grail” of type 2 diabetes prevention. The New England Journal of Medicine recently published a report covering observations of 522 “middle-aged, overweight” individuals with already-abnormal but not-quite-diabetic blood sugar levels.2 These individuals were randomly assigned to one of two groups: One group participated in a weight-control program that encouraged the fairly typical and very politically correct “low-fat, high-complex-carbohydrate” diet and exercise. The other group followed neither a weight-control nor an exercise program.

By the end of the second year, the members of the weight-control group had lost an average of approximately 8 pounds each, while participants in the other group had lost an average of approximately 2 pounds each.

After four years, the incidence of actual diabetes was 11 percent in the weight-control group and 23 percent in the other group. Obviously, weight control was helpful in preventing type 2 diabetes.

  • In my opinion, however, concentrating on weight control in and of itself “puts the cart before the horse.” Keep in mind that excess weight is just one symptom of potential for existing type 2 diabetes — it isn’t the actual problem. But, as is all too usual, the approach of mainstream medicine is to treat the symptom instead of the problem itself.

Designing the right diet to deal with the individual metabolic quirks of type 2 diabetes (and pre-type 2 diabetes) will not only increase your chances of preventing diabetes but will also automatically result in weight loss.

The right diet

The best diet is not the same for everyone. Unfortunately, with the exception of a very few diseases, mainstream medicine is presently stuck in the politically correct “low-fat, high-complex- carbohydrate” rut. While it’s true that this type of diet is best for many people, it’s usually counterproductive for individuals seeking to prevent (or treat) type 2 diabetes.

Although researchers state that there are dozens, if not hundreds, of possible genetic variations that can ultimately result in type 2 diabetes, it appears that what nearly all of them have in common is an abnormal insulin response (hyper- insulinism) to elevations of blood sugar. Sooner or later, this is associated with insulin resistance, as the body resists the excess insulin. (As explained, the insulin resistance ultimately becomes so strong that insulin can no longer control blood sugar, which then goes too high. At that point it becomes actual type 2 diabetes.) If you can avoid overstimulating insulin secretion, it’s also likely you’ll slow-if not stop-the development of insulin resistance and prevent type 2 diabetes.

Carbohydrates, not fats, overstimulate insulin secretion in type 2 diabetes and pre-type 2 diabetes. (Actually, carbohydrates stimulate the strongest insulin response in all of us, but if we don’t have a genetic tendency toward type 2 diabetes, carbohydrates usually don’t overstimulate the insulin response.) As noted above, refined sugar and other refined carbohydrates (mostly white flour products) are the worst offenders, but carbohydrates in general are also a problem.

If your glucose-insulin tolerance test is abnormal, a low-carbohydrate diet is your best bet to prevent the actual onset of type 2 diabetes. Working with a nutritionally-oriented doctor or a certified clinical nutritionist (CCN) is best, but if this isn’t possible, some good reference books include Dr. Atkins’ Diet Revolution, Dr. Atkins’ New Diet Reolution, Protein Power, and The Carbohydrate Addict’s Diet. People with type 2 diabetes and overweight people with abnormal glucose-insulin tolerance tests are often surprised by how much weight they lose (and how rapidly) when they follow one of these diet plans.

  • But what about my cholesterol on a high-protein, (higher) fat, low-carbohydrate diet?

Low-carbohydrate diets “automatically” contain much more fat. Won’t that drive cholesterol levels too high? The answer is almost always no, if you have an abnormal glucose-insulin tolerance test or actual type 2 diabetes. Remember, in hyperisulinemia, excess insulin causes our livers to manufacture more cholesterol and triglycerides. A low-fat diet won’t help, because “high fat” isn’t the cause!

Ron’s story

Ron was 55 and more than 100 pounds overweight. For several years, his cholesterol had been over 400 and his triglycerides over 700. He’d been told that a low-fat diet was a “must,” so he followed one strictly for three years with no improvement. By the time he came to the Tahoma Clinic, he’d tried nearly every vitamin, mineral, and herbal supplement said to lower cholesterol and triglycerides with virtually no effect. When he mentioned type 2 diabetes in his family, I recommended the glucose-insulin tolerance test. Not surprisingly, Ron’s GITT turned out to be abnormal.

After talking to a nutritionist and looking through various high-protein diet books, Ron chose the Atkins program. He was as strict about it as he had been about the low-fat diet, but this time, after a year, he lost 80 pounds. His cholesterol went down to 220, and his triglycerides dropped to 160. His follow-up glucose-insulin tolerance test wasn’t entirely normal but had improved, showing that he was further away from actual type 2 diabetes.

Supplements to help prevent type 2 diabetes

Chromium appears to be the most useful mineral in the prevention of type 2 diabetes. Chromium and niacin are components of glucose tolerance factor, a molecule that improves insulin’s ability to lower blood sugar levels. Animal studies have shown that chromium deficient diets result in high blood sugar levels. Chromium deficient diets are extremely common: One survey estimated that over 90% of Americans consume less than the so-called “minimum daily intake.” Although the best food sources of chromium are mushrooms, brewer’s yeast, and eggs, chromium supplementation is advisable when a glucose-insulin tolerance test is abnormal. In my experience, the common commercially available 200 microgram quantity is inadequate for either prevention or treatment of type 2 diabetes.

Researchers have shown that 200 micrograms of chromium daily is ineffective in lowering blood sugar in actual type 2 diabetes. But when levels are raised to 1,000 micrograms daily, blood sugar, serum insulin, and cholesterol levels all decrease. Chromium supplements have also been shown to raise HDL (“good”) cholesterol. My recommendation for prevention is 500 to 1,000 micrograms (1 milligram) daily, depending on the patient’s individual needs.

Niacin and niacinamide, both forms of vitamin B3, are necessary in a type 2 diabetes prevention program. Niacin is another crucial component of glucose tolerance factor. Niacinamide helps protect pancreatic islet cells against the ultimate exhaustion that can be created by years of insulin overproduction.

Fortunately, many good multiple and B-complex vitamin combinations contain at least 15 to 25 milligrams of niacin and 50 to 100 milligrams of niacinamide, so separate supplementation of these items isn’t usually necessary. (As the rest of the B-complex group is also involved in blood sugar metabolism, it’s just as well to take all the B-vitamins together anyway.)

Biotin helps metabolize blood sugar once it gets into the cells. Daily quantities of 9 to 16 milligrams have been shown to significantly lower elevated blood sugar in both type 2 and type 1 diabetes. In experimental animals, extra biotin reduces insulin resistance and improves glucose tolerance.

For preventive purposes, considerably less than these “therapeutic” quantities would be necessary. One or, at most, 2 milligrams daily should be sufficient. Although biotin is found in many multiple vitamin formulations, quantities are usually extremely low, so separate supplementation is usually necessary. There have been no reports of overdose or serious side effects from biotin.

Alpha-lipoic acid has been shown to improve insulin sensitivity and resistance in individuals with existing type 2 diabetes. Since insulin resistance occurs both before and after the onset of actual diabetes (actual diabetes just represents a much worse stage), it’s very likely that alpha-lipoic acid will help in the pre-diabetes stages too. At present, I recommend 100 milligrams daily.

Coenzyme Q10 is synthesized in every cell in our bodies, but like most other things, the rates of synthesis decline as we get older. One study of 59 individuals with coronary artery disease, high blood pressure, high triglycerides, elevated fasting blood sugar, and elevated fasting insulin compared the effects of 120 milligrams of coenzyme Q10 daily to the effects of a placebo. After eight weeks, both fasting blood sugar and fasting insulin levels dropped very significantly in those taking co-enzyme Q10 as compared with the placebo group. Although this is only one published study, natural medicine doctors, including myself, have observed these coenzyme Q10 effects for years. At present, for those at risk for type 2 diabetes, I recommend 30 to 60 milligrams of coenzyme Q10 daily, and more if other manifestations of “syndrome X” are present. (See page 3 of the July 2001 Nutrition & Healing issue for more on syndrome X.)

Vitamin K may protect the body from both insulin resistance and abnormal insulin response to sugar. Although the research is still in the early stages, it appears that insufficient levels of vitamin K are associated with these problems. The research has also shown widespread “subclinical” vitamin K deficiency. Green vegetables are excellent sources of vitamin K, so if your glucose-insulin tolerance test is abnormal, make sure to eat plenty of broccoli and spinach (as well as other green veggies). For added insurance, take an extra 2 to 3 milligrams of vitamin K daily.

Other supplemental nutrients useful in a diabetes prevention program include the minerals magnesium, vanadium, zinc, copper, and manganese. At present, the amounts present in a good multi-mineral supplement appear sufficient.

Add to the “type 2 diabetes prevention list” vitamin E (400 IU of “mixed tocopherols”), vitamin C (2 to 3 grams daily), L-carnitine (100-250 milligrams daily), and a good high-potency multiple vitamin containing the entire B-complex.

Knowing your risk for type 2 diabetes is half the battle…preventing it is the other half!

The most important requirement for preventing type 2 diabetes is knowing you’re at risk, and then making a conscious decision not to let it happen to you! Review the risk factors discussed and if you’re suspicious, have a glucose-insulin tolerance test done. If your results are abnormal, eliminate all the refined sugar from your diet, and cut back on the carbohydrates, which “bring out” the problem. Make sure to exercise, take the supplements mentioned above, and it’s very likely that you’ll never suffer type 2 diabetes and all its possible complications!
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August 24, 2013

Tooth ills (few fixes)

(Okay, If I had just a bit more of that sense of ‘fair play –I’d hang it up.  But even tho I, a  once fairly organized woman seem to be coming unglued, . . .  even hanging loose, I’m still having fun – and let’s face it, it’s my blog!  So what if this post has been hanging out in the cue for over a year now  or two — It’s getting done  It’s still relevant, and in addition, I have a few things I’d like to interject here and there

In fairness to me  [not a bad old girl] — on the 29th I turn 84.   Tho I’ve bored you with some of this before,  it might be worth mentioning here,  I live alone;  have no help with anything.   The house work  barely passes muster, but I don’t do much entertaining.  Tho I dearly love my roses – they are in fact, being neglected.   Fewer blossoms makes me really appreciate their heady fragrance.   Heidi pines for the day when we walked more and longer.  But she, like me remains grateful that we still have each other.  Both of us still eat well, sleep well and take no meds.   We are both rather pleased with our lot, even tho we realize that few can understand us. .   .  .   the old lady and her strangely happy dog.  Our motto is to always welcome the new day and to generally try for the happier thoughts to think.  Don’t owe any taxes and renewed my driver’s license.

This post has been sitting  so long in the cue, I can’t remember where I got it.   Though it is geared to the Raw Foodists among us, the information would be helpful to anyone with teeth.  I certainly can relate to it as I have spent the past couple of years with all my raw-food juicing.  No question that it has helped me in many ways.    As Dr Max Gerson stressed,  one doesn’t heal a particular part of the body or a disease — one HEALS THE BODY  and the body heals whatever disease afflicts it,  [unless vital organs have been far too damaged].  Interestingly, Dr Gerson wasn’t a Raw Foodist, he advocated organic of course and  lots of juicing, but also gently simmered and slowly cooked soups and stews.  (Happen to be reading his own book now as well as about 10 others which is why its hard to get done what needs to be done sometimes.  I have a lot of reading which I really need to do and want to do. 

My teeth have been damaged  and I’ve lost a few molars.  Don’t know if I would have believed it was possible to have hurt my own teeth by the healthy, organic food I was putting in my body.    But I’ve learned, it is almost a given,  many raw foodists lose their teeth.  Don’t have the answer.  But aside from this intelligent article which follows, I do have an additional suggestion for you.    Did a post July 14, 2013  about Japanese chemical suicide to which  a reader commented about her teeth.  In responding to her, I told her about a dentist who practiced in such a way that his intention was that people could learn to help themselves become  free from the need to see dentists.  This made him into a living threat to the industry and eventually, ran him out of business.  But his body of work has been left behind and it is being offered.  

He wrote a book called “Money by the Mouthful” and still another called How to become Dentally Self-Sufficient.  His name is  Dr Robert O. Nara.  This stems from 1979.  He practiced for years and was greatly loved by so many grateful people.  You can check this out at OraMedia – Dental Self Sufficiency  In SC.   They have a newsletter you can get as well:    Jan)

How to Avoid Dental Nightmares on a Raw Food Diet

by Jan 3, 2011

My own story reads like a scene from a dental horror flick: After one year as a brushing-twice-a-day raw vegan, I found myself propped back in the dentist chair, listening to the hygienist tally up the 16 cavities that had suddenly appeared in my mouth.I couldn’t blame old age; I was still in my teens. I couldn’t blame a change in oral hygiene; if anything, I’d become more diligent about flossing. And I couldn’t blame my previous diet—because I’d only had one other cavity in my whole life, even when eating refined sugar and other tooth-wrecking monstrosities. The only change in my lifestyle was when I became a raw vegan.

Seven years later, my mouth is in good shape again, but my initial experience was far from unique. Dental woes are the proverbial elephant in the raw-food room—the one health issue that frequently declines rather than improves on an uncooked diet. This is apparent not just anecdotally, but also scientifically: Of the sparse studies conducted on raw foodists, most have shown raw vegans to be amazingly prone to dental damage, experiencing almost twice as much severe erosion as the rest of the population.

Fortunately, eating raw doesn’t have to be a one-way ticket to Dentureville. Taking some precautions and ensuring adequate nutrition can help you to keep your pearly whites both pearly and white, without forgoing the other perks brought by a raw food diet.

The Fantastic Trio: Vitamins K2, D, and A

Calcium gets lauded as a dental superstar, but it won’t do diddly squat if your body can’t deposit it in the right places. That’s where the fat-soluble vitamins K2, D, and A come into play. Vitamin K2 is crucial for helping the calcium you eat to end up back in your teeth; vitamin D improves intestinal absorption of calcium; and vitamin A plays a key role in bone and tooth formation. Together, these nutrients work synergistically to decay-proof your mouth—and their combined effects can be powerful enough to actually reverse cavities and erosion.

So where do you get these critical nutrients?

  • Vitamin K2: This sucker is hard to come by if you’re a vegan. The best source is natto, a type of fermented soy product.  But if you’re dedicated to raw or can’t stomach globs of chunky, slimy beans (I guess it’s an acquired taste), the only other edible options are hard cheeses, egg yolks, grass-fed butter, and organ meats. If these foods are also a no-go on your menu, opt for a supplement. Even if you’re not a fan of pills (I’m not either), this is one pill you will be glad you took. After speaking with dozens of people who’ve turned their dental health around by supplementing with K2, I’m convinced that this is the missing piece in the dental health paradox for raw foodists. (here comes my first interjection which I feel compelled to offer.   Vitamin K comes in both K-1 and K-2 forms.  K-1 is found  in leaves of green plants which is the predominant form.  K-2 is produced from bacteria and is deliberately generated by the “fermenting process” — in this case soy beans!  I’ve never tried natto and from the above description, might never want to. In no case would any health-conscious person recommend eating soy beans as they are almost 99% GMO’s.  But if “FERMENTED” they then impart the magic which contains the K-2. And this is helpful in getting and maintaining healthy bones.  It is far, far better to ingest K-2 from food stuff rather than supplementation as it imparts a much higher quantity of the mineral.  My method is however with fermented veggies which runs throughout this entire blog.  I never tire of speaking of the value of it.  I don’t worry about any of the B vitamins or the K-2, because eating some of my homemade fermented ‘kraut’ is totally enjoyable to me and there is no pill which can even begin to compare with the quality , or taste, nor the variety which I can create for myself.  For more depth on this, go to my post Natto, fermented soy (7-30-09), from Donna Gates at  Body Ecology  BED.
  • Vitamin D: Sunshine, sunshine, sunshine. If you’re lucky enough to live in the tropics, basking in the sun everyday should be adequate enough to keep your vitamin D levels high. But if you live at a far northern latitude, your body might not be making enough vitamin D for optimal health—especially during the winter. So unless you’re cozied up near the equator, a vitamin D supplement (preferably in the form of D3 rather than D2) is your best bet.
  • Vitamin A: Although the two are commonly confused, beta carotene—the stuff that gives carrots and sweet potatoes their lovely blushed-orange hue—is not the same thing as vitamin A, which is only found in animal foods. Beta carotene is a provitamin, which means that your body has to convert it before it can really be used. Although most people have no problem making that conversion (and can therefore get plenty of this nutrient from fruits and vegetables), some people—including children and anyone with thyroid disorders or diabetes—may need a source of pre-formed vitamin A in order to stay healthy. Sources of beta carotene include orange-colored fruits and vegetables as well as leafy greens; eating these foods with a source of fat increases absorption significantly. Sources of vitamin A in the form of retinol include egg yolks, milk, and liver.

Protect Your Teeth From an Acid Bath
Apart from nutrition, direct exposure to acids can harm your chompers. Vinegar is a common, but highly acidic, raw condiment; and even when ripe, some fruits like grapes, berries, tomatoes, apples, and citrus have a very low pH—making them capable of eroding enamel the moment they hit your teeth. Try keeping these foods to a minimum, especially if you notice tooth sensitivity after eating them. But if you do end up chowing down on some not-quite-ripe oranges or dousing a salad with vinegar, you can lessen the damage by doing the following:

Rinse your mouth out with water immediately after eating to clear away the residue. If possible, try swishing with a water/baking soda mixture—the high pH of the baking soda will neutralize the acids in your mouth.  (here I go again;  and I am in agreement.  This is also in agreement with Dr Nara  who advises to never brush after a meal as the teeth are in a weakened condition and the enamel can be damaged too easily.  He says that swishing with baking soda or salt is the way to go as it restores the alkaline ambiance of the mouth.  Ergo, I keep Celtic Sea Salt in my bathroom plus a spoon and my trusty water-pic which he also advises.  Use water in the water pic or irrigator of your choice in a temperature as warm as you can tolerate.  Works for me.  J )

Avoid brushing your teeth following an acidic meal. It sounds counterintuitive, but this is important. Until your saliva has a chance to work its remineralizing magic, your enamel will be softer than usual—and scrubbing with harsh bristles will only cause more erosion.

Fresh is Best
Dried fruit and dehydrated treats can spell trouble for dental health, especially if they make up a large portion of your diet. Dried fruit is particularly troublesome because it gets crammed in the hard-to-reach spots between your teeth, providing a sugary feast for bacteria—and creating the perfect habitat where cavities may form. As much as possible, stick with fresh, water-rich foods, and be sure to floss after eating anything dry and sticky.

Up the Greens
Green leafy vegetables are typically the highest source of enamel-building minerals in a raw food diet, and skimping on them can lead to a major dental health crash once your body’s reserves dip too low. Don’t be fooled by the short-term success of folks attempting strict fruitarianism—in the long haul, good teeth are the exception rather than the rule on such a diet, and greens play a vital role in covering your mineral bases. Darker vegetables like kale and chard tend to be richer in nutrients than light-colored ones like iceberg lettuce; and eating your greens with a source of fat (such as avocado) can boost your body’s absorption of the nutritional goodness.

Don’t Forgo Hygiene
Just because you’re eating natural foods doesn’t mean that you should toss your floss and toothbrush by the wayside. Even with a good diet, dental hygiene can greatly improve your odds of keeping a bright, healthy smile—and regular dentist visits can help to scrub away the staining that sometimes occurs from eating brightly colored fruits and vegetables.  (Last intrusion, honest.  An important item from Dr Nara which has strengthened my own commitment and produced results is his belief that people simply have not been given the straight poop about health dental care.  It is one’s commitment to keeping a CLEAN mouth and the willingness to stick with it and build a better habit which WILL PAY OFF.   He claims that night time routine is essential.  Tooth paste or gel or powder is not the important thing.  The brushing is what’s important.  Be willing to spend 5 minutes or so in just brushing, concentrating on each tooth as you roll the brush upward with the lower teeth and rolling downward with the upper teeth.  Inside and outside.    Do not need commercial preparations at all.  Including, especially the rinses.  He insists the salt water is great as we are attempting to create that same alkalinity of the sea from which all life has come.  I use the powder I make myself which I have shared with you all. So I stand at my sink and brush, eyes closed, taking my time, even at 2 or 3 in the morning.  Follow up with the hot salt-water irrigation.  There is no plaque anywhere.  My teeth feel great.  I will never need another scraping again. And that my friends is a very comforting thought.   Jan)

If you’re a raw foodist, you already know how important an asset your mouth is. Don’t wait until you’re experiencing problems (or staring down a mountain of dental bills) to take action: Be proactive, feed your teeth the nutrients they need, and then enjoy the benefits of raw foods without worrying about the future of your oral health.

Denise Minger writes about Raw Food on her blog Raw Food SOS!

Check it out!

August 20, 2013

Why Women in Power?

They’re as Smart and Capable, but more nurturing

This isn’t an appeal directed toward women alone, trying to garner that old “sisterhood” camaraderie, or proclaiming in any way that women, after all,  are the superior between the two sexes.   That could perhaps be more intelligently discussed by more abstract minds than this one I work through.

But some distinctions  are readily self-evident;  the capacity to nurture (which, used or not, may project from the subtle umbilical cord), because we have all witnessed on a more consistent basis —  the unremitting giving of self, even, beyond all reason and less often witnessed from the masculine form.

The passion for growth, expression, ambition and breadth of vision does not seem to be related in any way to gender.  For in fact,  off-the-charts IQ’s  frequent both sexes.    Creativity is in direct proportion to the inner connectedness the individual has allowed him/her self to experience.. . . and I’m kinda referring to one’s  source,  life-force,  God,  infinite wisdom or whatever other name one can come up with.  One either sees it,  allows it,  feels it — or one doesn’t.  This is often seen in the drive for the greater good,  making things happen,  uniting and bringing together,  so in a sense, a drive for accomplishment, but seemingly, not just from an ego need or glory, but the larger than life issues known by many names.

Tho it’s not a gender thing,  it does seem that the male side has dominated all higher authority positions.  We’ve never has a female president.  Only men are priests — women can be nuns.    There is the ‘glass ceiling’ that here and there, women have broken and much is made of this.   It shouldn’t be this way.  All of us should be allowed to perform by broader, fairer, sexless measures.

One side of the spectrum [male-female] should not now or at any time exert dominion over the other.   Self-determination is and should be all-but-untouchable.  No one should be able to tell me or anyone else what he or she must be injected with e.g. vaccinations – that should be a personal choice based on what I believe is right for me.  Not your business.  No one has the right to determine for another whether or not to become a parent.  This is a choice more rightly understood by the individual (s) involved who will have to provide all the bells and whistles for the decision to fully flower. . . or be, perhaps determined by another who has no responsibility to enter in at all or be a part of the life going forward, which could as well be a life of poverty and deprivation.   But the full spectrum of parts of the whole are not on the table for discussion.  And why not?

Good question.  Many feel this being a life, that it should be the domain of GOD.  Which God?  Yours or mine or somebody else’s?  America does not have a universal ‘religion’.  We are a diverse people and getting more diverse each day it seems. Life is being created and destroyed every day by people like Monsanto,  the executioners — or should we just say the State, our government?  How about those magnificent horses being rounded up and hauled off to Canada or Mexico to slaughter?

Abortion is not a word under discussion in our western “Bible”.   God has not spoken on this – there!   Our Bible speaks of much, indeed, but politicians don’t heed those admonitions.    Nor is it the concern of the politicians what happens with all those children  once they are here.  Our current Congress has been cutting and slashing anything they might need from pre-school $, the right to health care, money for food-stamps. education costs, civil protections like police, firemen,   libraries, and any other form of enrichment.  So lets just take God out of this picture,  after all, that’s what our founding fathers had in mind when they were adamant about separation of church and state.

I say, its about time to consider what the women could do if they had a chance to run things.  And I guess we’ll never know if we don’t give it a go and try it.  I hear there are whole books-full of them around.   I can think of three right now.   They are fabulous women  each with her own claim to fame.   Small article to follow here about Senator  Wendy Davis of Texas who  amazed everyone as she spoke literally ALL DAY on the floor trying to preserve a woman’s right to choose  – – without being given so much as a potty-break.  They forced her to continue on endlessly or yield the floor.  She wants to run for TX Governor.  Go girl!

Unless you’ve been under a rock for a decade or so,  we all  know Hillary R Clinton.  This is one smart lady who always rises to any task.  She has proved her mettle – – been there and done everything.  There is everything to admire about this lady who has lived in the White house for eight years already.  Hard to believe she could actually want more.  If she becomes the candidate, she has my vote.

Natural fix 4 skin woes/bites

8 Natural Remedies for Itchy and Irritated Skin

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8 Natural Remedies for Itchy and Irritated Skin

Last week, we talked about how to ward off bug bites using herbs you can grow in your garden. But sometimes, despite your best efforts, you might still get bitten, and suffer an itchy welt on your skin. Or, perhaps you might develop an itchy rash, or take a walk in the woods and emerge with poison ivy.

As I write this, I’m sitting at my desk, rubbing a basil leaf on a bug bite on my wrist (I forgot to apply my trusty lemon balm before gardening yesterday). That would probably be considered odd at an average office, but at the Gerson Institute nobody bats an eye when we see someone putting plants to use for healing!

Fortunately, just like there are natural ways to keep bugs off your skin, there are also plants and other natural remedies that can help relieve the itching once you’ve been bitten. Because having itchy, irritated skin is no fun, and being constantly reminded to “stop scratching!” is probably not as helpful as your mom thinks.

However, these remedies don’t only work for bug bites. Many of these methods I’m about to list below can be used to ameliorate a variety of skin complaints: rashes, poison ivy, eczema and other itch-inducing skin problems.

Patients on the Gerson Therapy often experience rashes and other odd skin complaints over the course of the therapy, particularly while having healing reactions. This is most often caused by toxins leaving the body through the skin. While it’s unpleasant, it can often be a good sign. It shows that the body is healing.

Without further ado, here are our staff’s favorite anti-itch remedies! These are all totally natural and straight from nature – no lotions, potions or mysterious added ingredients.

Our rule of thumb regarding body products is to never use anything on your skin that you wouldn’t put in your mouth. So, every remedy listed here is made from plants or from plant-based or food-grade substances.

1. Bentonite Clay

Put a bit of bentonite clay on it! Clay is very helpful for itching and a number of other skin issues such as acne. It particularly helps heal venomous stings and bites, like from bees, wasps and spiders. The clay helps draw the venom out of the skin, which will help relieve the pain and let the sting heal more quickly.

Use virgin, untreated clay. Green clay (often called montmorillonite or bentonite clay) is the most powerful type. (For more information on the amazing healing power of clay, I highly recommend reading The Clay Cure by Ran Knishinsky).

claypackHow to use it: Mix the clay in a bowl or cup with a bit of filtered water until it has a creamy consistency like peanut butter (like in the picture at the top of the page). Then, just dab the clay paste onto itchy areas, let it dry, then rinse or peel it off.

How to do a clay pack: Spread the clay on a piece of clean, porous fabric (i.e., wool, muslin, cotton, flannel). Then place the clay-covered cloth to the irritated area, with the clay directly touching the skin (see the picture on the right). You can use bandaging tape or wrap it in plastic wrap to keep the cloth in place and protect your clothing and furniture. Keep the clay pack on for about 4 hours, or until the clay is hard and dry.

2. Apple Cider Vinegar

Apple cider vinegar
This isn’t the first time I’ve sung the praises of the uber-versatile ACV, and I suspect it won’t be the last. Apple cider vinegar is an effective antiseptic, anti-fungal and anti-bacterial agent that relieves itching, especially itching associated with dry skin (for example: sunburns and dandruff). It’s also popularly used for pets with dry, itchy skin as well, by adding a few cupfuls to their bath water.

How to use it: Just put a few drops of it onto a cotton ball or washcloth and dab it on to the affected area. Use raw, organic, unfiltered apple cider vinegar (Bragg’s is a good brand) with the “mother,” a strand-like sediment floating at the bottom of the bottle that contains raw enzymes and beneficial bacteria.

3. Clay + Apple Cider Vinegar

Combine the anti-itch properties of both of these skin soothers at the same time!

How to use it: Follow the instructions above for using clay topically or as a clay pack, just substitute apple cider vinegar instead of water when making your clay. It will fizz up a bit, so just add a tiny amount of vinegar at a time until you reach the desired consistency.

4. Peppermint Leaves

Peppermint is great for bug bites and itching, as it provides a cooling sensation that’ll give you welcome relief.

How to use it: The quickest, easiest way is to crush up the leaves and rub the peppermint directly onto the skin. You could even freeze the crushed peppermint leaves into ice cubes for a cooling double-whammy, as the cold of the ice cubes also helps to numb the affected area and bring down swelling and inflammation. Always use clean, filtered water.

5. Fresh Basil Leaves

Basil leaves contains anti-itch compounds called camphor and thymol. This is my personal go-to trick for bug bites, as it’s so quick and easy. Plus, rubbing the leaf onto the skin satisfies my compulsive urge to scratch.

How to use it: Crush up the leaves and rub directly onto the skin.

6. Aloe Vera

We love aloe vera for just about every kind of skin irritation. Aloe is probably best-known for its ability to heal sunburns, but it’s extremely versatile as it soothes the skin and relieves swelling and irritation. If you live in Southern California, there’s probably an 85% chance it’s already growing in your yard.

How to use it: Break off a leaf from the plant, and cut it open lengthwise from top to bottom with a knife. Scoop out the gooey gel inside, and rub it directly onto irritated skin. If you have extra left over, you can keep it refrigerated in an airtight container for up to a week.

7. Fruit Peels

Silvana, the Gerson Institute’s Director of Education, also turned me on to a cool trick. Rub bug bites with a banana peel. Carol Beard, one of our Training Specialists, also suggested watermelon rind.

This is a great way to re-purpose kitchen scraps that might otherwise be thrown out! But, this method does have a potential drawback: the fruity scent may attract bugs. This may be a better choice for using indoors.

How to use it: Rub peel or rind onto the affected area.

8. Oatmeal

Oatmeal contains compounds called avenanthramides that reduce inflammation. This is a popular trick that’s been around for ages; I can remember my mom making me take oatmeal baths when I had chicken pox as a little kid. It’s also commonly used for poison ivy and eczema. You can add oatmeal to your bath, or make a poultice.

How to use it: To make an oatmeal poultice, add a bit of water to a cup or bowl of plain, organic, uncooked oatmeal (ground or steel-cut work best for this), then let it sit for a few minutes until it reaches a paste-like consistency. Apply the paste to the itchy area as needed.

Do you have any other great, natural remedies for itch relief or skin irritation?

Ally Bacaj is the Gerson Institute’s Communications Specialist. She joined the Institute after graduating from St. Mary’s College of Maryland in 2010.

Ally manages the design and content of our website and writes, edits and collects contributions for our blog. She also shares news and information from the Gerson Institute on our Facebook page, Pinterest and Twitter.

In her spare time, you can find Ally unearthing vintage treasures at the swap meet, gardening, starting ambitious DIY projects and occasionally finishing them.

Grow Sprouts 4 health-budget

Filed under: sprouts 10 reason U gotta do this — Jan Turner @ 12:02 am

Easy, Cheap to benefit your HEALTH

10 Reasons To Love Sprouts (Plus DIY Sprouting At Home)

By Michelle Cook (Care2)

Sprouts truly are the best locally-grown food, yet not enough people eat or grow them. Considering there many health and environmental benefits, it’s time to consider adding sprouts to your diet. 

10 Reasons To Eat More Sprouts:

1. Experts estimate that there can be up to 100 times more enzymes in sprouts than uncooked fruits and vegetables.  Enzymes are special types of proteins that act as catalysts for all your body’s functions. Extracting more vitamins, minerals, amino acids, and essential fatty acids from the foods you eat ensures that your body has the nutritional building blocks of life to ensure every process works more effectively.

2. The quality of the protein in the beans, nuts, seeds, or grains improves when it is sprouted.  Proteins change during the soaking and sprouting process, improving its nutritional value.  The amino acid lysine, for example, which is needed to prevent cold sores and to maintain a healthy immune system increases significantly during the sprouting process.

3. The fiber content of the beans, nuts, seeds, or grains increases substantially.  Fiber is critical to weight loss.  It not only binds to fats and toxins in our body to escort them out, it ensures that any fat our body breaks down is moved quickly out of the body before it can resorb through the walls of the intestines (which is the main place for nutrient absorption into the blood).

4. Vitamin content increases dramatically.  This is especially true of vitamins A, B-complex, C, and E.  The vitamin content of some seeds, grains, beans, or nuts increases by up to 20 times the original value within only a few days of sprouting.  Research shows that during the sprouting process mung beansprouts (or just beansprouts, as they are often called) increase in vitamin B1 by up to 285 percent, vitamin B2 by up to 515 percent, and niacin by up to 256 percent.

5. Essential fatty acid content increases during the sprouting process. Most of us are deficient in these fat-burning essential fats because they are not common in our diet.  Eating more sprouts is an excellent way to get more of these important nutrients.

6. During sprouting, minerals bind to protein in the seed, grain, nut, or bean, making them more useable in the body.  This is true of alkaline minerals like calcium, magnesium, and others than help us to balance our body chemistry for weight loss and better health.

7. Sprouts are the ultimate locally-grown food. When you grow them yourself you are helping the environment and ensuring that you are not getting unwanted pesticides, food additives, and other harmful fat-bolstering chemicals that thwart your weight loss efforts.

8. The energy contained in the seed, grain, nut, or legume is ignited through soaking and sprouting.

9. Sprouts are alkalizing to your body.  Many illnesses including cancer have been linked to excess acidity in the body.

10. Sprouts are inexpensive. People frequently use the cost of healthy foods as an excuse for not eating healthy.  But, with sprouts being so cheap, there really is no excuse for not eating healthier.

How To Get Sprouting At Home!

Growing your own is a great way to have a supply of gourmet varieties, ensure access to high quality fresh foods year round if you live in a colder climate, or simply to become more aware of the food you are eating.I prefer the jar method which involves using a wide-mouth mason jar and either sprout lids from a health food store or cheesecloth and a rubber band.

You’ll need only a few basic supplies to get started sprouting. They include: organic sprouting seeds, nuts, legumes, or grains (such as mung beans, alfalfa seeds, clover seeds, broccoli seeds, and garbanzo beans.)

Avoid sprouting kidney beans as they are poisonous if eaten raw or sprouted. Make sure the seeds you choose are from a reputable supplier that can guarantee they haven’t been heated during processing, which prevents them from sprouting.

What You’ll Need:

1. Large wide mouth mason jars

2. Sprouting lids for jars (Sprouting lids are typically available in most health food stores but you can use cheesecloth and rubber bands over the top of the jars if you prefer)

Now you’re ready to get sprouting! :-)

Grow Your Own Sprouts

  • For hygiene’s sake, wash your hands before handling seeds. Use seeds, grains, nuts, or legumes. For simplicity, I’ll be referring to any of these items as seeds throughout the instructions.
  • Remove any broken or discolored seeds, stones, twigs, or hulls that may have found their way into your sprouting seeds.
  • Place one type of seed in the jar. Use about a teaspoon of seeds or one-third cup of beans. Remember they will grow in size during the soaking and sprouting process.
  • Cover the seeds with pure water. If you are using a few tablespoons of seeds, cover with at least one cup of water. If you are using beans, nuts, or grains, use at least three times the water of the amount of seed. In other words, one cup of water for one-third cup of mung beans, for example.
  • Allow the seeds to soak for about 6 to 12 hours. I find it easiest to start them before going to bed. They absorb the water while I’m sleeping and are ready to start sprouting in the morning.
  • Cover the jar with the sprouting lids or cheesecloth. If you’re using cheesecloth, secure over the top of the jar with a rubber band. Drain off the water.
  • Rinse thoroughly with fresh water and drain off the water again. Set upside down in a clean, cool spot in your kitchen area, preferably on a slight angle to allow excess water to drain off. Alternatively, use a stainless steel dish drying rack which gives the sprout jars the perfect angle for draining.
  • Rinse the sprouts a few times a day. Be sure to drain them well each time.
  • Once the sprouts are ready to be harvested (this amount of time differs for each variety; alfalfa or mung bean sprouts are ready in about a week), place them in a large bowl of cool water and stir them around to loosen hulls and skins from the seeds (this is an optional step). They’ll usually come to the top so you can remove them. Don’t worry about removing every hull. Doing so helps prevent spoilage so the sprouts will last longer. Drain sprouts well and store in the refrigerator covered for a week to 10 days, depending on the sprout type.


To increase the mineral content of your sprouts, add a piece of kelp or other type of seaweed to the water while the seeds are soaking.  (I use organic Kelp Powder mixed in little water,  Jan)

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