Fluoride is good for you isn't it? ....
Fancy some chips or crisps? ....
Rosemary extracts for acrylamide reduction ....
Dr. Otto Warburg's Address to Nobel Laureates ....
Yes, we all have an internal environment and it really depends on how you treat it as to what happens to you as a person.
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So don't be surprised that you or someone that you know is not 'functioning' properly.
The term rubbish does not mean that you should become a vegetarian, old sayings are almost always true "one mans rubbish is another mans treasure".
The same applies to foods, otherwise we would not have such a vast variety of foods.
"Give him bread and water"!
Well lets think about bread, its a grain and in the 'olden' days it was a subsidence / starvation food, a filler with very little nutritional value.
Its also interesting that a large number of people have reactions to 'bread or bread products', if you have colitis or loose bowels try leaving ALL bread out of your diet, you will be surprised!
To add to yours and others problems a lot of bread is now made with Soy Flour ....
Did you know that fats, calorie for calorie beat carbohydrates hands down energy wise.
That fats make hormones, I wonder why women have such a lot of hormonal problems?
By staying on the low fat diets that they are encouraged to do and carry on with, they are reducing their 'hormonal fuel'!
There are many reasons as to 'WHY' a person does not function like they used to function? |
A thought provoking and well known example is Kylie.
She was been found to have breast cancer, which in itself is devastating news for anyone!
She is relatively young.
Does not smoke.
Is more or less vegetarian.
Exercises.
It is presumed that Kylie had regular health checks and this is how the cancer was found.
| A health news reporter described Kylie as being 'fit'? If she is the definition of 'fitness' then the mindset of health is screwed, with a Homer Simpson mentality! |
"Unhealthy cells like cancer only live or exist in an acid environment".
This is not an alternative or ad hoc statement, but a statement that was made by a Noble Prize winner, Dr. Otto H. Warburg in Medicine in 1931 for his discovery of the oxygen transferring enzyme of cell respiration.
So ask yourself "why has she started with breast cancer"?
In one sense its also a definition of 'predisposition', if you have the right circumstances at the right time within in your internal environment, then 'things' will happen.
A recent conversation between a 'new' patient and my wife went as follows:
This patient has quite a few problems and while feeling a bit sorry for herself, she told my wife that when she gets to her age she would know how it felt?
My wife's reply after checking her consultation / treatment card DOB, "I'm 3 years older than you?"
Acrylamide may be added to Canada’s toxic substance list
By Caroline Scott-Thomas, 26-Feb-2009
Related topics: Legislation
Health Canada has recommended that acrylamide – a possible carcinogen found in French fries and potato chips – be included on the nation’s list of toxic substances.
The chemical is produced when starchy foods are cooked at high temperatures, and is caused by a reaction, known as the Maillard effect, between sugar and an amino acid called asparagine. It is this process which creates the brown color and tasty flavor of baked, fried and toasted foods.
Acrylamide was first called into question in 2002, when scientists at the Swedish Food Association found unexpectedly high levels of acrylamide – which had been found to cause cancer in laboratory rats – in carbohydrate-rich foods.
Now a recommendation has been made on the grounds that current consumption levels “may constitute a danger in Canada to human life or health.” It was published in the Canada Gazette on February 21.
Research efforts
The recommendation did acknowledge, however, that research into a possible carcinogenic link for humans has so far been inconclusive.
It said: “While the mode of induction of tumors by acrylamide has not been fully elucidated, it can not be precluded that the tumors observed in experimental animals have resulted from direct interaction with genetic material.”
The decision to recommend acrylamide’s inclusion on the list is part of the Canadian government’s ongoing review of nearly two hundred chemical substances in widespread commercial use that have never before been subjected to thorough risk analysis.
Since the 2002 Swedish discovery, over 200 research projects have been undertaken to find out more about the chemical, with their findings coordinated by national governments, the UN and the EU. Over the past few years, food manufacturers have been making efforts to remove or reduce the chemical in their products, despite a number of null results from these studies.
Industry approaches
Successful approaches employed so far include converting asparagine, the precursor to acrylamide formation, into an impotent form using an enzyme, binding asparagine to make it inaccessible, adding amino acids, changing the pH to alter the reaction products, cutting heating temperatures and times, and removing compounds from recipes that may promote acrylamide formation.
However, most attention in the past two years for reducing the chemical has focused on the use of enzymes to convert asparagine into another amino acid called aspartic acid, thereby preventing the creation of acrylamide. There are two main competitors in this area: Novozymes with its Acrylaway enzyme, and DSM’s Preventase, both of which were launched for use by the food industry in 2007.
The Canadian government is inviting comments on the recommendation until April 22.
Vitiva positions rosemary extracts for acrylamide reduction
By Jess Halliday, 24-Sep-2008
Vitiva is aiming at a new market for its rosemary-derived anti-oxidants, after test have shown positive results for the reduction of acrylamide in fried foods.
Acrylamide is a carcinogen discovered by Swedish scientists in 2002, and resulting from the cooking process of fried and baked foods their distinctive flavour and brown colour. The attention that has been given to this chemical, and strategies for manufacturers to reduce its levels, would well make Vitiva’s new angle for its Inolens4 and Synerox 4 rosemary extracts timely.
The company explained that one way in which acrylamide can build up in the cooking process is the Maillard reaction between carbohydrates, free asparaginase, and reduced sugar molecules, which takes place when a food is baked or fried.
The other, it says, is altered fractions of oils and nitrogen containing compounds. The Slovenian company has already established a following for its rosemary ingredients in protecting fats and oils from rancidity and extending shelf-life.
The latest set of tests it has conducted are said to show that the acrylamide levels in fried foods can be reduced by up to 95 per cent when the extracts are added to the frying oils. The full methodology and findings have not been seen by FoodNavigator.com, and the publication status of the study is not known.
Nonetheless, Vitiva CEO Ohad Cohen called the results “outstanding”, and “good news for the food industry”.
“Our formulations tackle acrylamide formation without any influence on organoleptic characteristics of the frying oil or the final product.”
Other solutions
The past year has seen considerable attention to acrylamide-reducing solutions – especially asparaginase enzymes.
Both DSM and Novozymes have launched enzymes for this purpose, called Preventase and Acrymaway respectively. They have both received regulatory approval in key markets such as Europe and the US, and are progressing towards roll-out to other parts of the world.
Significantly, the asparaginase option has been included in the CIAA’s (Confederation of the Food and Drink Industries of the EU) acrylamide toolkit, which gives the industry a number of potential solutions.
The original toolbox was launched in 2005 and was updated last year. European countries are reporting on the level of acrylamide in foods sold in their markets, but it is said to be too soon to see the full effect of the toolbox on levels of the carcinogen.
Other recent published research in the acrylamide-reducing area has included the role of yeast, and the addition of L-cysteine, glycine and L-lysine.
Dr. Otto Warburg's Address to Nobel Laureates.
June 30, 1966 at Lindau, Lake Constance, Germany
Cause and Prevention of Disease
"There are prime and secondary causes of diseases. For example, the prime cause of the plague is the plague bacillus, but secondary causes of the plague are filth, rats, and the fleas that transfer the plague bacillus from rats to man. By the prime cause of a disease, I mean one that is found in every case of the disease.
Cancer, above all other diseases, has countless secondary causes. Almost anything can cause cancer. But, even for cancer, there is only one prime cause. The prime cause of cancer is the replacement of the respiration of oxygen ... in normal body cells by fermentation of sugar.
All normal body cells meet their energy needs by respiration of oxygen, whereas cancer cells meet their energy needs in great part by fermentation. All normal body cells are thus obligate aerobes, whereas all cancer cells are partial anaerobes. From the standpoint of the physics and chemistry of life this difference between normal and cancer cells is so great that one can scarcely picture a greater difference. Oxygen gas, the donor of energy in plants and animals, is dethroned in the cancer cells and replaced by the energy yielding reaction of the lowest living forms, namely the fermentation of sugar.
In every case, during the cancer development, the oxygen respiration always falls, fermentation appears, and the highly differentiated cells are transformed into fermenting anaerobes, which have lost all their body functions and retain only the now useless property of growth and replication. Thus, when respiration disappears, life does not disappear, but the meaning of life disappears, and what remains are growing machines that destroy the body in which they grow.
... To prevent cancer it is therefore proposed first to keep the speed of the blood stream so high that the venous blood still contains sufficient oxygen; second, to keep high the concentration of hemoglobin in the blood; third, to add always to the food, even of healthy people, the active groups of the respiratory enzymes; and to increase the doses of these groups, if a precancerous state has already developed. If at the same time exogenous carcinogens are excluded rigorously, then much of the endogenous cancer may be prevented today.
These proposals are in no way utopian. On the contrary, they may be realized by everybody, everywhere, at any hour. Unlike the prevention of many other diseases, the prevention of cancer requires no government help, and not much money.
Many experts agree that one could prevent about 80% of all cancers in man, if one could keep away the known carcinogens from the normal body cells. But how can the remaining 20%, the so-called spontaneous cancers, be prevented? It is indisputable that all cancer could be prevented if the respiration of body cells were kept intact.
Nobody today can say that one does not know what the prime cause of cancer is. On the contrary, there is no disease whose prime cause is better known, so that today ignorance is no longer an excuse for avoiding measures for prevention. That the prevention of cancer will come there is no doubt. But how long prevention will be avoided depends on how long the prophets of agnosticism will succeed in inhibiting the application of scientific knowledge in the cancer field. "In the meantime, millions of men and women must die of cancer unnecessarily."
Excerpts from Follow-Up Lecture by Otto Warburg, Director, Max Planck-Institute for Cell Physiology, Berlin-Dahlem English Edition by Dean Burk, National Cancer Institute, Bethesda, Maryland, USA.
If a lowered oxygen pressure during cell growth may cause cancer, or, more generally, if any inhibition of respiration during growth may cause cancer, then a next problem is to show why reduced respiration induces cancer. Since we already know that with a lowering of respiration fermentation results, we can re-express our question:
Why does cancer result if oxygen-respiration is replaced by fermentation?
The early history of life on our planet indicates that life existed on earth before the earth's atmosphere contained free oxygen gas.
The living cells must therefore have been fermenting cells then, and, as fossils show, they were undifferentiated single cells.
Only when free oxygen appeared in the atmosphere - some billion years ago - did the higher development of life set in, to produce the plant and animal kingdoms from the fermenting, undifferentiated single cells.
The reverse process, the dedifferentiation of life, takes place today in greatest amount before our eyes in cancer development, which is another expression for dedifferentiation. To be sure, cancer development takes place even in the presence of free oxygen gas in the atmosphere, but this oxygen may not penetrate in sufficient quantity into the growing body cells, or the respiratory apo-enzymes of the growing body cells may not be saturated with the active groups. In any case, during the cancer development the oxygen - respiration always falls, fermentation appears, and the highly differentiated cells are transformed to fermenting anaerobes, which have lost all their body functions and retain only the now useless property of growth. Thus, when respiration disappears, life does not disappear, but the meaning of life disappears, and what remains are growing machines that destroy the body in which they grow.
But why oxygen differentiates and why lack of oxygen dedifferentiates? Nobody would dispute that the development of plants and animals and man from unicellular anaerobes is the most improbable process of all processes in the world... But according to the thermodynamics of Boltzmann, improbable processes require work to take place. It requires work to produce temperature differences in a uniformly temperatured gas; whereas the equalization of such temperature differences is a spontaneous process that does not require work. It is the oxygen - respiration that provides in life this work, and dedifferentiation begins at once when respiration is inhibited in any way. In the language of thermodynamics, differentiation represents a forced steady state, whereas dedifferentiation - that is, cancer - is the true equilibrium state. Or, illustrated by a picture: the differentiated body cell is like a ball on an inclined plane, which, would roll down except for the work of oxygen-respiration always preventing this. If oxygen respiration is inhibited, the ball rolls down the plane to the level of dedifferentiation.
In Summary:
* Impairment of respiration is more frequent than impairment of fermentation because respiration is more complicated than fermentation.
* The impaired respiration can be easily replaced by fermentation, because both processes have a common catalyst, the nicotinamide.
* The consequence of the replacement of respiration by fermentation is mostly glycolysis, with death of the cells by lack of energy. Only if the energy of fermentation is equivalent to the lost energy of respiration, is the consequence anaerobiosis. Glycolysis means death by fermentation, anaerobiosis means life by fermentation.
* Cancer arises, because respiration, but not fermentation, can maintain and create the high differentiation of body cells.
The physicist MANFRED VON ARDENNE ... recently discovered that cancer cells owing to their fermentation, are more acid - inside and on their surface - than normal cells ...