Natural Communities Magazine A magazine devoted to the local natural wellness culture.

On August 9, Daniel Stockin, a public health professional of The Lillie Center, Inc., presented the CDC’s joint ethics panel with a detailed, formal complaint alleging unethical activities by the CDC.

According to the complaint, Oral Health Division manager William Maas and CDC Director Julie Gerberding have committed “serious and egregious” unethical actions, by not disseminating new findings about the real hazards of fluoridated water.

Stockin stated, “People with kidney disease or on dialysis should see this complaint and the report by the National Research Council on fluoride. And if you happen to be a member of the population with diabetes or HIV, you will be amazed how the NRC report contains important information you should know about – but that CDC has elected not to openly share with the public because it runs at odds with putting fluoride in drinking water.”

In a separate development, news surfaced that on the same day 600 doctors, dentists, and other professionals have signed a petition calling for a halt to water fluoridation, asking for congressional hearings on the issue.

FluorideAlert.org August 13, 2007
Organic Consumers Association August 13, 2007

Dr. Mercola’s Comments

In 2005, eleven unions within the EPA publicly called for a ban of water fluoridation, over concerns that it may cause bone cancer. And in 2006, the American Dental Association warned mothers about using fluoridated water to mix their powdered baby formula.

Now, finally, the U.S. Department of Agriculture is developing software to try to assess just how much fluoride you’re ingesting, citing new findings that cumulative fluoride intake might lead to painful skeletal fluorosis.

Yet despite long-standing, ever-mounting evidence of fluoride’s hazard to human health, the CDC still clings to its outdated recommendation to add fluoride to drinking water in order to protect your oral health. Even though it was a lie, right from the start.

The Embarrassing Truth About Fluoride

Award-winning journalist Christopher Bryson, a former producer at the BBC, wrote about his shocking discoveries in his book “The Fluoride Deception,” and I also ran an exclusive interview with him, just over three years ago. His book details far more than the dangers of fluoride — it reveals a multi-tiered effort, or as Bryson says, an abuse of power by military and industry scientists, and public health officials, to shamelessly promote fluoride to the dentistry field and the American public with little regard to the implications it would have on human health.

90 percent of the fluoride added to your drinking water is hydrofluoric acid — a compound of fluorine that is a chemical byproduct of aluminum, steel, cement, phosphate, and nuclear weapons manufacturing.

Fluoride is also the active toxin in rat poisons and cockroach powder.

It is nothing but a carcinogenic industrial waste product, passed off on the public as a “nutrient” with necessary health benefits, to benefit the nuclear arms, aluminum, and phosphate manufacturers financially, to the tune of about $ 10 billion per year. Aided, of course, by your federal health agencies, controlled by political interest.

What Can Fluoride Do to Your Health?

Fluoride, contrary to popular belief, does not stop tooth decay at all, but rather causes teeth to rot and crumble – a condition called dental fluorosis.

According to the CDC itself, about 32 percent of American children have some level of dental fluorosis, characterized by mottling and pitting of the teeth. The real percentage is probably a lot higher than that. In 1993, the National Research Council reported 84 percent of the population had dental fluorosis in areas where fluoride in the water exceeded 3.7 parts per million (ppm).

What does that mean in plain English?

It means that if your water company adds a mere 3.7 drops of fluoride in every 13 gallons of water, you have an 84 percent chance of developing dental fluorosis.

The Environmental Working Group has petitioned the National Institutes of Health to list fluoride in tap water as a carcinogen. A 1991 study by the U.S. Public Health Service found a strong link between fluoride exposure and bone cancer in boys. They found there was a 79 percent increase in osteosarcoma in fluoridated communities and a 4 percent decrease in non-fluoridated communities.

Fluoride is closely linked to osteosarcoma for these reasons:

• Fifty percent of ingested fluoride is deposited in your bones.
• Fluoride is a mitogen that stimulates bone growth.
• Fluoride is known to cause human cells to mutate.

So when fluoride is deposited into the bones, it stimulates bone growth, but not the good kind. Instead, it’s growth that damages cells at the ends of bones and causes osteosarcoma.

How Can You Protect Yourself From Fluoride?

Whereas some other chemicals added to your drinking water will evaporate, fluoride is not one of them. Even cooking, food processing, regular filtration, or digestion doesn’t remove fluoride. It just keeps going right up the food chain, accumulating in fat cells.

Therefore, the best place to start is by filtering your tap water with a reverse osmosis filter. And that includes for purposes such as:

• Washing vegetables
• Making ice cubes
• Cooking, since heat does not destroy fluoride

Please don’t fool yourself by thinking you can tell whether your water is safe or not by the way it looks, tastes, or smells. If you are receiving your water from a municipal water supply in the US the odds are that your water is fluoridated, and a simple carbon filter will not remove it.

Also remember that installing a filter to purify the water in your kitchen may not be enough. You might want to also consider adding filters in your shower and your tub, since you could still be exposed to contaminated water (which can be absorbed through your skin) when you shower or bathe.

www.mercola.com

Most tap water in the United States is laced with fluoride, a toxic industrial chemical that has been widely promoted as being healthy for the public.

In reality, however, fluoride is a poison that may harm your health. Consider this:

• The American Dental Association admits that fluoride is harmful to the development of teeth
• Fluoride is used in rat poison
• Ninety percent of the fluoride used to fluoridate U.S. water systems comes from the fertilizer industry and may contain trace amounts of various heavy metals such as lead, mercury, and arsenic

The only states where less than 25 percent of the tap water is fluoridated are Hawaii, Oregon, Utah, Montana, and New Jersey. The others fluoridate from 25 percent to over 75 percent of their water supplies.

Countertop and pitcher filters typically only filter out particulate matter, not fluoride. You can remove fluoride from your drinking water using a reverse osmosis filtering system.

Too Much Truth July 24, 2007

Dr. Mercola comments

Fluoride has been added to the U.S. water supply for over 50 years to prevent dental decay. What you may be surprised to learn is that studies have found no difference in rates of tooth decay in countries that use fluoridated water, compared with those that don’t.

It turns out that any benefit of fluoride in preventing the spread of cavities results from a topical application — not from ingesting it.

Meanwhile, swallowing fluoride — from your tap water, toothpaste, processed foods, or beverages — is not a wise practice. This chemical:

• Accumulates in your bones, making them brittle and more easily fractured, and in your pineal gland, which may inhibit the production of the hormone melatonin, which helps regulate the onset of puberty
• Damages tooth enamel (known as dental fluorosis) and may lower fertility rates
• Has been found to increase the uptake of aluminum into the brain and lead into blood
• Inhibits antibodies from forming in the blood
• Confuses the immune system, causing it to attack the body’s tissues. This can increase the growth rate of tumors in people prone to cancer

Recognizing this very poor risk-to-benefit ratio, many European countries have banned fluoride altogether.

Yet, here in the United States, fluoride is added liberally to water supplies, and is even sold as “nursery water” to give to babies.

Earlier this year, the American Dental Association finally capitulated to the facts and issued a warning about giving fluoridated water to infants under 1 year old… but nursery water, which is essentially fluoridated water, is still on the shelves and, believe it or not, is advertised as being “a first step to your baby’s good health!”

If you are just finding out about the dangers of fluoride and want to know more, The Fluoride Deception by Christopher Bryson is an excellent resource. You can also review What Your Dentist Isn’t Telling You About Fluoride for more information on the dangers of fluoride.

Now, if you’d like to do something about the fluoride in your drinking water (for those of you who live in the United States), running out to stock up on bottled water will not protect you. Like tap water, bottled water is often tainted with fluoride (not to mention other chemicals like chlorine).

Right now, the best way you can provide pure, fluoride-free water to your family is by using a reverse osmosis filter, which you can install in your home.

Although a distillation unit will also remove fluoride from your water, I personally do not recommend drinking distilled water, unless you are using it for short-term detoxification purposes.

Distilled water has the wrong ionization, pH, polarization, and oxidation potentials, and if you drink it for too long it can drain your body of necessary minerals.

www.mercola.com

It’s a great marketing gimmick: A bottle of water with a clean, blue label showing images of snow-capped mountains and the claim, “Pure water, perfect taste.” That’s the image created by Pepsico’s Aquafina brand of water, and many consumers leap to the incorrect conclusion that Aquafina is sourced from mountain spring water.

In reality, Aquafina comes from tap water. Yes, the same water you get when you turn on your kitchen faucet. Of course, Aquafina is filtered, purified and perhaps even enhanced with trace amounts of added minerals, but it’s certainly not mountain spring water. It’s just processed tap water — the same stuff that fills your toilet bowl when you flush.

Both the International Bottled Water Association (IBWA) and the FDA believe there’s really no need to require bottled water manufacturers to admit their products come from tap water. No surprise there — both these organizations routinely act to protect the interests of powerful corporations, and when it comes to bottled water, the biggest companies are often those sourcing the lowest quality water (such as tap water).

This idea that consumers should not be informed their high-priced bottled water is really just filtered tap water is consistent with the aims of food, drug and beverage corporations, who almost universally agree that consumers should be given less information, not more, about the products they’re swallowing. Over the last several decades, corporations have vigorously opposed truth in labeling laws and regulations, including those requiring the labeling of trans fatty acids, sodium content and even ingredients lists! (If the food corporations had their way, all ingredients would be considered “proprietary formulas” and not listed on the label at all.)

This bottled water issue brings to light the apparent deceptive practices of some of the largest suppliers of bottled water products. By avoiding the honest labeling of the source of their water while relying on snow-capped mountain imagery, these companies quietly mislead consumers into thinking their water products are from a pristine, natural source such as a mountain spring.

CAI pressures PepsiCo to tell the truth

PepsiCo only agreed to tell the truth on their bottled water labels after being pressured by Corporate Accountability International (CAI), a non-profit organization that helps protect consumers from corporate abuse. See their website at http://www.stopcorporateabusenow.org

CAI rallied consumers from around the world to complain to PepsiCo about the current labeling of Aquafina, and thousands of consumers slammed PepsiCo’s phone lines so hard that the company was forced to shut down call center operations. CAI told NewsTarget that within 30 minutes after the call-to-action announcement went live, PepsiCo’s consumer phone lines were no longer being answered and would not allow callers to leave voice mails. Pepsi executives reportedly held an emergency meeting and made a decision to add the phrase, “Public water source” to Aquafina labels.

Reluctantly admitting a small part of the truth

Even then, the phrase “public water source” isn’t very descriptive. To some people, the phrase simply implies that Aquafina is itself a public water source. It’s not the same as admitting, “Aquafina comes from tap water,” which would be a far more honest way to label the product. But PepsiCo seems to have no interest in advertising the source of their Aquafina product, and my guess is that the “public water source” text on the label will be really small and difficult to read. It’s much like the labeling of side effects of prescription drugs: They bury the bad news somewhere that most consumers won’t ever look.

Aquafina is currently the top-selling bottled water brand in the United States. According to CAI, 4 out of 5 consumers now drink bottled water, and 1 out of 5 drink it as their sole water source! (Gee, that’s a lot of plastic going to landfill, too…)

The bottles used to package bottled water are almost always made from plastics containing bisphenol-A (BPA), a carcinogenic chemical that often leaches into the water and gets swallowed by consumers. Click here to read our articles on BPA, a chemical widely believed to contribute to certain cancers. This contamination factor, however, is true for all products stored in plastic bottles, not merely water. Sports drinks, sodas, fruit drinks and even “healthy” smoothie drinks packaged in plastic all share a common risk of BPA contamination.

Bottled water vs. public water infrastructure

The widespread shift towards bottled water products is increasingly causing consumers to lose faith in public water infrastructure, which ultimately leads to public reluctance to support investment in public water supplies. This concerns many cities who are worried that a lack of public support will cause funding for water infrastructure to erode.

These people tend to describe treated municipal water as remarkably pristine and safe for human consumption. In my opinion, however, tap water should never be swallowed without filtering it, since tap water contains scary levels of toxic chemicals such as chlorine and fluoride, a dangerous water additive chemical often contaminated with arsenic. (Click here to learn the truth about water fluoridation.)

So I wouldn’t drink from the public water supply in the first place, but neither do I rely on bottled water. I use a water filtration system to clean tap water before I drink it. (Coincidentally, this is similar to what PepsiCo does when creating Aquafina water, except PepsiCo uses plastic bottles, where I only drink out of glass or stainless steel.)

You can get clean public water in places like Hawaii, Oregon and anywhere that’s close to the mountains, but most folks in first world nations are getting tap water that’s far from pristine. The public water infrastructure in the U.S. may be among the best in the world, but that’s not saying much. I won’t even shower in U.S. public water without using a chlorine filter on my shower head. (Recommended brand: Aquasana at http://www.aquasana.com )

www.newstarget.com

A Column by Dr. Gregory Peterson

“When the well’s dry, we know the worth of water.”
-Benjamin Franklin

Every function of the body is dependent in some way upon water. Hormones, nutrients, brain and neurotransmitters all need water for the manufacture, transportation and utilization of nutrients in every cell, organ and system. Without food, most of us would perish in approximately 50 days if we have adequate water. Without water, we might make it 10 days or so; that’s about it. Only our need for air outranks water.

Our bodies need a continuous supply of pure water to maintain the delicate balance which sustains life. By weight our body is about 72% water, another 8% is a combination of chemical compounds and the remaining 20% is bone and solid tissue. Our blood is approximately 90% water along with our brain which consists of 85% water. Water is vitally important to our well-being. Since our bodies are primarily water, it only makes sense that the quality of the water we consume will have a very dramatic impact on our overall state of health. Every healing and life giving process that happens in our body happens through water!

What Roles Does Water Play In Body Functions?

1. Solvent - In chemistry water is known as the universal solvent; in the body it serves the same role. It provides the basis for all the body’s chemical processes.

2. Transport - Water circulates throughout the body as blood, lymph, cerebral spinal fluid, etc. In these fluids nutrients like oxygen, vitamins, and minerals flow to the cells while waste products like metabolites, CO2 are carried away in water-based fluids.

3. Regulates temperature and pH - When body temperature rises due to exercise or other exertion, water is lost; as sweat this serves as a coolant to the body. Water also helps the body maintain delicate pH balances. The blood absolutely needs to be maintained at a pH between 7.3 and 7.4.

4. Provides volume and mass - Water helps to give cells shape by providing the fluid for extracellular fluids (the fluid between cells) and intracellular fluids (fluid within the cell). The intracellular fluid accounts for approximately 40% of the total body weight.

5. Body lubricant - Water acts as a lubricant in a number of different ways. For example in a joint it forms synovial fluid; in the lungs it helps with breathing by forming surfactant.

Water And The Human Body.

In 1994, a medical doctor named Dr. Batmanghelidj wrote a very thought-provoking book, Your Body’s Many Cries for Water. In it he makes the claim that most of modern present-day diseases are the end result of dehydration, or inadequate water intake. He goes on to provide dozens of case studies to support his contention quite convincingly. If you have not read the book I encourage you to do so. It will change the way you look at your water consumption.

Many of today’s ailments and illnesses can be prevented and possibly even cured with an increased intake of healthy water. According to Dr. Batmanghelidj arthritis, asthma, back pain, fatigue, headaches, hypertension, morning sickness, and ulcers will all benefit and in many cases be prevented by regulating the body’s natural fluid levels. Recently there has been a dramatic swing in medical theory and a long overdue realization about “healing”. The best way to prevent, treat and in many cases cure illness is to give our body the right tools and let it go to work. With the proper intake of healthy water and the right minerals and nutrients, our body can overcome almost anything.

How much water do I need?

How much water one should drink is open to a vast difference of opinion. There really is no iron-clad formula. For example a 5 foot 2 inch female working indoors is certainly going to have a different requirement than a 6 foot 3 inch male doing construction. A basic rule of thumb: Drink pure water whenever thirsty!

The Institute of Medicine released an erroneous report a couple of years ago that stated as long as the substance contained water, it counted as water intake. However, once the chemical structure is altered such as in coffee, tea, juice or pop, the water loses its ability to be used in its vital roles. Thus coffee, tea, juice, and certainly soda pop do not count as a beneficial intake to maintain fluid balances. Is it any wonder so many of your friends or family might be suffering from very preventable illnesses?

As a general guideline, drink two eight-ounce glasses of water before breakfast, and a glass of water about a half an hour before lunch and supper. Drink an additional couple of glasses between meals and a glass before bed. It is advisable to increase the amounts drank during periods of exertion, stress, or when air temperatures are warmer and drier. Pay attention to your body signals and you will become more aware of your need.

A Harris Interactive poll published in October 2005 found that Americans rank water pollution as the number one environmental concern facing the country, topping global warming, ozone depletion, and air pollution. And yet we find a deep chasm between what people care about and what those in position to improve the situation are willing to act upon.

In the next issue, I will take a look at the nature and extent of water pollution in general and our drinking water in particular. I will provide information on municipal tap water as well as private well drinking water. I think you will be shocked and concerned with what you learn.

Once we have an understanding and then daily actions begin to work in harmony with your body’s natural instincts, you will begin to create an optimum internal environment.

Dr. Gregory Peterson, DC, DABCI, FIAMA, FIACA, CCST
Founded the Center for Natural Medicine in Winona, MN.

I can’t think of one single smooth or clever way to introduce the shear and utter importance of the following nutritional concepts. Marketing and PR in this country, and society as a whole, have done an incredibly awesome job of convincing consumers like you and I that this “Age of Processed Food & Pharmaceuticals” we are currently in, is harmless to us. We have been brainwashed by a lifetime-long onslaught of propaganda. This propaganda, which programs us from birth on, reaches us via TV, magazines, radio, billboards, internet, movies, etc. By using techniques that dehumanize, generalize, emotionally charge, stall, distract, maximize, minimize, and LIE; these giant corporations make millions, billions, and trillions of dollars annually, and they do it quite effortlessly.

We as the “general public” are at an unbelievable disadvantage. Millions of dollars are spent to research the most efficient and scientific methods of “trickery” to use on us all! This includes research on taste, color, economic class, racial/ethnic ties, sex appeal, perception…you get the idea. How can we compete? Unfortunately, many simply believe that since an MD on TV said a product is healthy, or safe, or harmless…that it must indeed be. As you might expect, this could not be further from the truth.

We must be made aware of the fact that there is little money to be made in the use of natural remedies; regardless of how beneficial they are. Why would industry and conventional medicine subscribe to such a notion? After all, they generate over a trillion dollars annually (the most profitable in America), by prescribing drugs and diagnostic and surgical techniques! If we learned how to take care of ourselves, there would be no money for them to make!

So one might ask, “Why aren’t doctors more interested or knowledgeable about nutrition?” The answers here are simple. The average medical school provides only a handful of hours in nutritional education. Medical doctors are trained to “treat,” not to “prevent,” and thus focus only on the “medical model” not wellness. This is because there is a reduction in liability of risk when “usual and customary” procedures are followed. But perhaps the ultimate reason - Insurance doesn’t cover nutritional guidance. So the story of their education goes:
 Anatomy—->Physiology—->Pharmacology.

The purpose of this article is simply the advancement of truth. The reality of the current health situation of this country is not a good one; we are “on the fence and teetering.” Disease and sickness are running rampant, and the processed food and pharmaceutical industries have much to do with it. The only people with the power enough to change knowledge and perception for the betterment of all, are ourselves of course. In the following pages some of the most common food products to be avoided at all costs will be the topic of discussion. If we all can manage to reduce and eliminate these from our lives, we will all be one step closer to a happier, healthier existence, as well as beating those corporate monsters at their own game.

1. Sugar

It’s no mystery, sugar, particularly refined sugar, is bad for you. What you may not be aware of is just how bad it truly is. Some government officials have even stepped up and proclaimed that if they’d known decades ago just how terribly damaging sugar was to our health (it has been labeled by some experts to be as addictive and destructive as heroin), that the substance would have been treated and regulated as if it were a controlled substance!

Within the body, sugar creates drastic spikes in insulin. High levels of insulin promotes fat storage, as well as the prevention of fat being burned as fuel. Over time, these chronic high levels of insulin promote insulin resistance (IR) because the body is trying to protect itself from the toxic effects of high insulin. Now, what’s the problem with IR? The problem is that insulin’s primary function was never to solely control blood sugar. Controlling blood sugar is now simply a primary trivial side effect of insulin, due to our society’s obsession with carbohydrates. More importantly, insulin is in charge of the storage of nutrients such as protein, magnesium, vitamins, etc.; as well as functioning as an anabolic hormone - a muscle builder! (This is, of course, so key, as muscle is the key to an increase in the metabolism, as well as fat burning.) The point is, when one develops IR, that individual is ultimately becoming resistant to all of the other life-sustaining functions of insulin (just a few of which were listed above). Hence, the chronic diseases of aging may be soon to follow (I.E. cardiovascular disease, osteoporosis, obesity, diabetes, cancer). It is also important to note that a pregnant woman who has eaten herself into IR will pass it on to her child.

Sugar has many other damaging effects. Sugar suppresses the immune system, and research has shown that just one teaspoon of sugar can suppress the immune system for up to 4 hours! Imagine the devastating effects on the health and development of children when taking into consideration that the average 12 ounce can of soda has 17 teaspoons of sugar! Coke itself has 41 grams of sugar per can. Sugar’s dark resume goes on and on… (1)

• Sugar can upset the body’s mineral balance.
• Sugar can cause hyperactivity, anxiety, concentration difficulties, and crankiness, (ADD).
• Sugar can cause drowsiness, and decreased activity.
• Sugar can adversely affect children’s school grades.
• Sugar can produce a significant rise in triglycerides.
• Sugar can weaken eyesight.
• Sugar can produce an acidic stomach.
• Sugar can speed the aging process, causing wrinkles and grey hair.
• Sugar increases the risk of coronary heart disease.
• Sugar can lead to alcoholism.
• Sugar contributes to a weakened defense against bacterial infection.
• Sugar can cause kidney damage.
• Sugar can reduce helpful high density cholesterol (HDL’s).
• Sugar can elevate harmful cholesterol (LDL’s).
• Sugar interferes with absorption of calcium.
• Sugar may lead to breast cancer, as well as cancer of the ovaries, prostate, rectum, and colon.
• Sugar encourages the overgrowth of candida albicans fungus in the digestive tract.

2. Flour & Processed Carbs

Processed flours are similar to refined sugars in their negative effects on the body and are absolutely nothing like nature intended. Because of this, they are something to completely avoid, reason being as follows. A wheat grain kernel has three layers: the outer bran where most of the fiber is, the middle endosperm where the starch (carbs) is, and the inner germ where the many nutrients and essential fatty acids are found. In order for a wheat grain to be healthy for consumption, all three of these components must be in tact. This is where the nightmare of processing comes into the picture. Where as flour originally was milled with stone keeping these three vital components together, today’s methods are seriously inferior. Today’s industry’s high-speed steel roller mills eject the germ and bran - the most nutritious part of the grain - leaving nothing but the starch, essentially nothing but sugar. What’s worse, even whole wheat flour is compromised by the high temperatures of these mills reaching 400 degrees Fahrenheit destroying the vital nutrients and rendering them useless.

It is important to keep in mind that our ancestors ate grains in their whole, unprocessed state. Nature’s carbs (I.E. sugars, grains, etc.) come from whole food sources and therefore were naturally linked with their corresponding vitamins, minerals, enzymes, proteins, fats, and fibers. These components are the body’s health-building and digestion-regulating elements. Refined carbs (I.E. sugar, breakfast cereal, pasta, breads, chips, crackers, soda, juice, candy, etc.) are devoid of these essential elements to vitality. Thus, consumption of these “empty” or “negative” calories requires the body to give up its own stores of vitamins, minerals, and enzymes for proper metabolization. Essentially, you’re left with nothing but starch - sugar.

3. Grains

The “Paleolithic Concept” is an item to consider concerning grain consumption. According to Crayhon, because the human genome has changed relatively little in the past 40,000 years since the appearance of behaviorally modern humans, our nutritional requirements remain almost identical to those requirements which were originally selected for stone age humans living before the advent of agriculture.(11) In terms of evolution, since the organized farming and nurturing of grains is thought to have began as few as 10,000 years ago, this has created a situation where our “digestive machinery” simply hasn’t had enough time to “evolve” to be able to process them safely and efficiently.

Grains contain phytic acid. In the digestive tract, phytic acid joins with calcium, iron, magnesium, copper, and zinc; and thus blocks their absorption. Hence, grains are essentially mineral blockers. Research has also shown some whole grains to contain enzyme inhibitors that can interfere with digestion as well. It is for this reason that grains must be soaked or sprouted before eating them. Sprouting is a process that neutralizes phytates and enzyme inhibitors, in essence beginning the digestive process before consumption, so that all the nutrients are more available to the body. Below, Fallon explains the sprouting process.(13)

Fill a mason jar one-third of the way with any grain or seed. Add filtered water to the top of the jar and screw on the top with its screen insert. Allow the seeds to soak overnight and pour off the water. Rinse the seeds well - you can do this without removing the top. Invert the jar and let sit at an angle so it can drain, and to allow air to circulate. These seeds should be rinsed every few hours, or at least twice a day. In one to four days the sprouts will be ready. Move the sprouts to another container and move them to the refrigerator.

An allergic reaction to the protein Gluten (a protein found in many popular grains such as wheat), is called Gluten Sensitivity (GS) and/or Celiac Disease (CD). GS and CD have been found to be at the root of a proportion of cases of cancer, auto-immune disorders, neurological and psychiatric conditions, and liver disease, as well as being associated with back pain and chronic fatigue. The implication is that the heavily wheat-based western diet (i.e. bread, cereals, pastries, pastas, etc.), is actually making millions of people ill! It is estimated that in the American public, 1.8 million adults and some 300,000 children have undiagnosed CD. (NOTE: These are considered to be low estimates.) The immune reaction to Gluten that damages the gut in CD can also cause problems almost anywhere else in the body. Signs of GS and CD are:

• Upper respiratory tract problems: allergies, etc.
• Symptoms of nutrient malabsorbtion: anemia, fatigue,
  osteoporosis, etc.
• Bowel complaints: diarrhea, constipation, bloating, etc.
• Autoimmune problems: rheumatoid arthritis, bursitis, etc.
• Behavior problems: depression, ADD, etc.

4. Soy

Soy got its beginning as an industrial waste product. To put it simply, after multi-million dollar figures spent on advertising and intense lobbying to the Food and Drug Administration (FDA), about 74 percent of US consumers now believe soy products are healthy.(26) Another brilliant example of the effects of PR and marketing on the public’s perception of healthy eating! From an evolutionary standpoint, soy was originally only consumed by a few cultures. These cultures consumed it in conservative quantities with specific techniques for preparation. Now however, it’s being pushed as the “next best thing.”

The reality of the situation is that soy has been strongly linked to thyroid disorders, kidney stones, weakened immune systems, and powerful food allergies. Soy has been found to contain phytates and enzyme inhibitors such as those found in unsprouted grains, as well as haemagglutin which causes red blood cells to clump together and inhibits oxygen uptake and growth. But perhaps the most dangerous of soy’s downfalls is that it contains high levels of phytoestrogens (the plant form of estrogen) that can indeed mimic the effects of actual human female estrogen! This has been linked to increased risk of breast cancer. Research has shown just two glasses of soy milk a day for one month are enough of this chemical to change a woman’s menstrual cycle. Feeding soy to infants is even more devastating. It has been found that infants fed exclusively on soy formula are ingesting FIVE birth control pills, worth of estrogen daily!

To top it all off, soybeans, like most non-organic agriculture, are grown for the numbers; massive quantities must be grown to make a profit. This means the heavy use of pesticides, herbicides, and quite often, genetically modified (GM) plants (the effects of which we will only know in the future).

Research has shown that sprouted forms of soy such as tempeh, miso, natto, and soybean sprouts are the only forms that can be consumed with some health benefits. This means avoiding all processed forms—soy milk, soy burgers, soy ice cream, soy cheese, and all of the other trendy junk foods!

5. Protein Supplements

Whey protein (bars, powders, shakes, etc.), like soy, was originally an industrial waste product. Its processing involves extremely high temperatures, which render the product nutritionally void. The vitamins, minerals, and any other nutrients added back in are synthetic and potentially toxic. In essence it’s dead. Exposure to this processed “food product,” just as previously noted with flour and processed carbs, forces the body to tap into its own reserves of vitamins, minerals, and enzymes just to process and eliminate what your body perceives as “garbage.” Whey can also seriously dehydrate its consumers as the average powder form of this product will absorb many times its own weight in water. To get your protein - Eat Real Meat!

6. Hydrogenated, Trans and Man-Made Fats

Yet again, the largely popular margarines, shortenings and hydrogenated “health” products widely available today represent the power and success of PR and marketing over what should be common sense. These man-made fats are literally everywhere. You can find them in virtually all wrapped, boxed or bagged processed foods such as crackers, cookies, pastries, diet/nutrition/and energy bars, etc. Start reading labels, and you’ll be in for a shock.

When hydrogenation occurs to a fatty acid chain, the actual molecular structure of the fat changes to something rarely found in nature: the “trans” fat. This is bad news for you and me as most of these man-made “fake” fats are extremely toxic to the body. The problem is that your body cannot tell the difference between these fake fats and the real thing, so it ingests them as though they were the real thing. Because of the molecular reconfiguration of the fake fat molecule, these trans fats wreak havoc and disrupt normal metabolic activity in the cell.

Research has also shown that some partially-hydrogenated fats made from vegetable oils actually prevent utilization of essential fatty acids which, in turn, can cause a host of problems including sexual dysfunction, increased blood cholesterol, and paralysis to the immune system. Consumption of hydrogenated fats is also strongly correlated with the development of cancers, atherosclerosis, diabetes, obesity, low birth weight in babies, birth defects, decreased visual acuity, sterility, difficulty in lactation, and bone and connective tissue problems.

Olestra

Olestra, or what many of you may know by its marketed name “Olean,” is the latest craze in the fat-fearer’s world. This man-made fat was recently rejected in Canada, leaving the US as the only country in the entire world where it is allowed. Olestra/Olean, a product of Procter & Gamble, is added to chip and snack products by many companies. If you were to view Olestra under a microscope, you would observe that its molecular make-up is closer to that of plastic than of food. This is a danger. Problems associated with even minimal consumption of Olestra/Olean (as little as one ounce at a time!) include decreased absorption and blood levels of fat soluble vitamins such as vitamin E as well as carotenoids and significant increases in GI (gastrointestinal) symptoms (i.e., diarrhea, loose stools, etc.) as well as dehydration. These can, in turn, contribute to increased risk of cancer, stroke, and heart disease.

Genuine saturated fats, particularly those from organically fed free-range animal proteins, are essential to health and development and should not be feared. Saturated fat plays a role in cell membrane integrity and maintenance of bone integrity as well as the maintenance of heart, liver and immune system health—just to name a few.

7. Processed/Refined Salt

Most of the bad rap which salt receives is due to its processing. Typical refined table salt is highly processed, utilizing various chemicals and extremely high temperatures which strip it of all the valuable trace minerals naturally occurring in sea salt. Salt refiners use chemicals, including aluminum compounds, to dry the salt. Once processed, the natural iodine which has been destroyed and is no longer present must be replaced and is done so with potassium iodide—a potentially toxic form of iodine. Bleaching agents are also used to give the appearance of purity. What’s left is not salt at all but merely sodium-chloride, an empty by-product of the original.

Naturally occurring unrefined sea salt is somewhat moist and grey in color. This vital compound contains up to 14% of nearly 80 trace minerals vital to life, as well as naturally occurring iodine. [You can get quality sea salt at your local co-op.]

8. Processed Milk and Dairy

Simply put, what we have been told about the milk and dairy on our shelves is wrong. Worse yet, it’s causing health problems. Pasteurization is a good thing, right? Wrong. The modern milking machine and stainless steel tank, along with efficient packaging and distribution, make pasteurization totally unnecessary for the purposes of sanitation (13). Pasteurization is not even a sure bet to cleanliness. If one were to research all of the past decade’s salmonella outbreaks from milk, it would be discovered that they all came from pasteurized milk. This is because pasteurization destroys all of the positive bacteria and helpful organisms which protect it against pathogens, leaving it defenseless!

Pasteurization exposes milk to very high temperatures. This exposure renders the milk’s amino acids, vitamins, calcium, and many other minerals/trace minerals virtually useless and unavailable to the body. There is now also evidence that the heating process alters the milk sugar (lactose) making it more available to the body, suggesting the strong link between avid processed milk drinkers and diabetes.

Finally, pasteurization destroys all of milk’s natural enzymes. These enzymes were there originally to help the body assimilate all of the vitamins, minerals and nutrients previously mentioned, including calcium. This is the reason why you can drink all the processed milk you want and not only still develop osteoporosis but perhaps encourage it.

Homogenization is no help either. This is the process which forces fat particles through tiny strainers under great pressure so as to make them small enough that they remain suspended, and thus, do not rise to the top. Because homogenized fats are much more susceptible to rancidity and oxidation, they have recently been linked to heart disease. Homogenization has also been found to cause incomplete protein digestion in the small intestine, leading to milk allergy and intolerance.

The same can be said for virtually all processed dairy products (i.e., cheese, yogurt, butter, cream, etc.). Many of them are packed with other chemicals such as emulsifiers, extenders, phosphates, and hydrogenated oils and should be completely avoided as well. If you eat dairy, eat it organic and/or raw or not at all.

9. Additives and Flavor Enhancers

Look at the labels of the processed foods in your home (i.e., boxed, bagged, canned, pouched, etc.). How many of the ingredients can you pronounce, let alone comprehend their function and the repercussions of consuming them? We should certainly not be so trustworthy with our health and well-being by simply putting blind trust into the hands of food companies. After all, it’s not really food, hence the term “food product.”

Interestingly, some scientists working for these food product companies have identified 51 different elements that must be present in any given form of food to satisfy the appetite center of our brains. Knowing this, scientists employed by major food companies not only selectively remove one or many of these items, but will also purposefully add things like salt and sugar, which are known to stimulate the appetite (5). This gives a whole new meaning and level of understanding to the phrase, “Betcha’ can’t eat just one!”

Aspartame

The FDA’s approval of this chemical has been labeled by experts as troubling at best; and, unfortunately, the public is dealing with the repercussions. Aspartame breaks down into wood-alcohol (methanol), which is essentially embalming fluid, at just over 100 degrees in the human body. “Diet” products (i.e., Nutra-sweet, Equal, sodas, chewing gums, diet drinks, sugar free snacks/drinks, diet foods, supplement bars/powders, etc.) containing the chemical sweetener aspartame can have multiple neurotoxic, metabolic, allergenic and carcinogenic effects (35). Some of these are: the initiation or aggravation of diabetes mellitus, hypoglycemia, convulsions, headache, depression, other psychiatric states, hyperthyroidism, hypertension, arthritis, the simulation of multiple sclerosis, Alzheimer’s disease, lupus erythematosus and carpal tunnel syndrome—to name only a few. This stuff is no joke. Also, “diet” sodas containing aspartame have recently been found to cause weight gain in many individuals due to the fact that this chemical’s powerful effects on the brain alter communication with the liver, ultimately causing potentially serious blood sugar problems.

Monosodium Glutamate (MSG)

This chemical can be found in products with powerful flavors (i.e., chips, crackers, snack foods, spices, etc.). Like aspartame, MSG is a powerful neural toxin. This is evidenced as far back as 1966. It is estimated that at least 25% of the population have serious reactions to MSG consumption. Some of these reactions may include severe neurotoxicity, seizures and brain lesions.

Splenda

Splenda, or Sucralose, may be one of man’s worst inventions to date (next to aspartame). Splenda is a man-made combination of sugar and chlorine, otherwise know as a Chlorocarbon. Chlorocarbons have long been known for causing organ, genetic and reproductive damage and up to 40% shrinkage of the thymus, a gland that is the very foundation of our immune system. Sucralose also causes swelling of the liver and kidneys and calcification of the kidneys (19).

A good rule of thumb is, “If you can’t pronounce the ingredient’s name, and/or you’ve no idea what it is, don’t eat it.”

10. Tap Water

Tap water, depending on where you live, may contain any number of countless toxins. The two most prolific are fluoride and chlorine.
 
Fluoride

Research has distinctly shown that more people suffer from fluoride poisoning every year than any other form of poisoning! The popular understanding is that fluoride was added to tap water for its claimed benefits for teeth. The fact of the matter is, tooth decay is caused by a systemic problem concerning internal body chemistry, not a superficial one as believed by many. Teeth decay because the body’s ideal ratio of calcium to phosphorus in the blood becomes skewed. This is primarily caused by the consumption of refined carbs and sugar. This is important to be aware of because it exposes how useless a topical solution such as fluoride truly is to tooth decay.

Fluoride accumulates in bones, making them more susceptible to fracture, as well as accumulating in the pineal gland, which could lower the production of melatonin. Recent research has discovered a possible link between fluoride and arthritis as well as hypothyroidism. Fluoride has also been found to increase the uptake of aluminum into the brain as well as inhibiting antibodies from forming in the blood. This essentially confuses the immune system and can lead to tumor development. To top it all off, this chemical has also been found to damage the dental enamel of children!

From an ethical standpoint, fluoridating the water supply is essentially forcing a universal medication on the public with absolutely no informed consent from that public. As Dr. Peter Mansfield stated, “No physician in his right senses would prescribe for a person he has never met, whose medical history he does not know, a substance which is intended to create bodily change, with the advice: ‘Take as much as you like, but you will take it for the rest of your life because some children suffer from tooth decay.’ It is a preposterous notion.”

Chlorine

Drinking chlorinated water is like waging a war on the inside of your body every day. It has been placed in water to kill any unwanted organisms. But once it enters the body, how does the chlorine know what organisms are bad and should be killed and which organisms are good and should be left alone? The answer, of course, is that it does not. This is a problem as chlorine destroys the positive bacteria in the human gut, disrupting the delicate balance between the positive and negative bacteria that is so vital to many life-sustaining and health-giving processes. Chlorine has also been shown to drastically increase one’s risk to several different types of cancer as well as serious birth defects.

To avoid the harmful effects of fluoride and chlorine, a reverse osmosis filtration system is the ticket. At minimum, experts recommend some sort of carbon filter system (i.e., PuR). Another fine solution is to purchase high quality bottled waters such as Fiji and Evian.

11. Caffeine

If coffee were introduced to the FDA today as a drug, it would not receive approval. It is best to avoid everything that contains caffeine including coffee, sodas, tea, decongestants, energy/fat-burning pills, aspirin, diuretics and chocolate. This is because research has shown that caffeine severely disrupts the delicate blood sugar regulation mechanism within the body (i.e., adrenals, liver and pancreas). It also has a serious diuretic (dehydrating) effect on the body. This can lead to chronic fatigue, depression, allergies, behavioral issues, insomnia, dizziness, cancer, bone loss, mental disorders and birth defects.

12. Alcohol

Alcohol is a simple sugar, negative and empty in any other nutrients. When ingested, it places incredible stress on the detoxification system of the body (i.e., liver, etc.). Alcohol, particularly red wine, is one of the primary causes of gastrointestinal (GI) inflammation. GI inflammation leads to “leaky gut” syndrome, allowing toxic substances to pass into the body’s tissues. This, in turn, can result in the development of the chronic diseases of aging (i.e., heart disease, diabetes, arthritis, cancer, low back and joint pain, etc.). If that’s not enough, alcohol, particularly when consumed near or at meal times, serves as a blocking agent, prohibiting the absorption of several vitamins and minerals (7). So, when one stops to consider that 90% of all disease begins in the colon, this puts a new meaning to the word “moderation.”

13. Irradiated Food (i.e., “Cold Pasteurization”)

“Let’s say I invited you over for turkey dinner and told you that before cooking the meal I’d be using my new food sanitizer. My new sanitizer happens to deliver 450,000 RADS of radiation, which is about 150 million times more radiation than the standard chest X-ray. The radiation source will be cobalt (Co-60) or possibly caesium (Cs-137), the remains of spent military nuclear fuel. And if you get too close to my new machine, you could get one hell of a tan. Now, how excited would you be about tasting my turkey?” (Taken from “How to Eat, Move and Be Healthy!” (7; Paul Chek)

Sounds insane, does it not? It is, and yet it’s a reality. The US government has decided once again to volunteer its public for a grand science experiment, this time involving nuclear waste. The use of this waste, according to the US Department of Energy (DOE), provides a convenient method of reducing disposal costs of spent nuclear fuels from the civilian and military sectors by providing a commercial market for them.

Posted on the health web site, www.Mercola.com, Dr. Joseph Mercola lists these top 10 reasons for opposing food irradiation:

1. In legalizing food irradiation, the US Food and Drug Administration (FDA) did not determine a level of radiation to which food can be exposed and still be safe for human consumption, which federal law requires.
2. In legalizing food irradiation, the FDA relied on laboratory research that did not meet modern scientific protocols, which federal law requires.
3. Research dating to the 1950s has revealed a wide range of problems in animals that ate irradiated food, including premature death, a rare form of cancer, reproductive dysfunction, chromosomal abnormalities, liver damage, low weight gain and vitamin deficiencies.
4. Irradiation masks and encourages filthy conditions in slaughterhouses and food processing plants. Irradiation can kill most bacteria in food, but it does nothing to remove the feces, urine, pus and vomit that often contaminate beef, pork, chicken and other meat. Irradiation will not kill the pathogen that causes mad cow disease.
5. Irradiation destroys vitamins, essential fatty acids and other nutrients in food - sometimes significantly. The process destroys 80 percent of vitamin A in eggs, but the FDA nonetheless legalized irradiation of these products.
6. Irradiation can change the flavor, odor and texture of food - sometimes disgustingly so. Pork can turn red, beef can smell like a wet dog, fruit and vegetables can become mushy and eggs can lose their color, become runny and ruin recipes.
7. Irradiation disrupts the chemical composition of everything in its path, not just harmful bacteria, which the food industry often asserts. Scores of new chemicals called “radiolytic products” are formed by irradiation - chemicals that do not naturally occur in food and that the FDA has never studied for safety.
8. The World Health Organization (WHO) did not follow its own recommendation to study the toxicity of radiolytic products formed in high-dose irradiated food before proposing in November 2000 that the international irradiation dose limit - equal to 330 million chest X-rays - be removed.
9. Soon, some irradiation plants may use cesium-137, a highly radioactive waste material left over from the production of nuclear weapons. This material is dangerous and unstable. In 1988, a cesium-137 leak near Atlanta led to a $30 million, taxpayer-funded cleanup.
10. Because it increases the shelf life of food and is used in large centralized facilities, irradiation encourages globalization and consolidation of the food production, distribution and retailing industries. These trends have already forced multitudes of family farmers and ranchers out of business, reduced the diversity of products in the marketplace, disrupted local economies in developing nations and put American farmers and ranchers at a great economic disadvantage.

It would be very wise to make sure you’re not consuming irradiated foods by asking store/restaurant managers and owners if they sell or use them.

“The bottom line is that irradiation will not make food cleaner. It merely masks unhygienic slaughtering and processing practices, while corrupting nutritional integrity.” - Dr. Joseph Mercola

14. Genetically Modified/Engineered (GM/GE) Food

The PR smoke screen surrounding GM foods was to claim that they are necessary to grow more food and to end world hunger, when the reality is that GM foods actually have lower yields per acre than natural crops. The grand design comes into focus when you do the research and realize that almost all GM foods have been created by the sellers of herbicides and pesticides so that those plants can withstand greater amounts of herbicides and pesticides(31,33), hence creating a better market for them!

One of the big problems with this very powerful technology is that the mechanisms by which it works or doesn’t work are not even understood by the scientists themselves!(7) Unfortunately, the enormous financial upside of producing GM/GE foods seems to be the primary motivation, rather than “ending world hunger” as these companies’ hired PR firms would claim. Hence, the rush and lack of proper and adequate research.

In 1999, Dr. Arpad Pusztia conducted a famous study on GM/GE potatoes. After disclosing the hazards of consuming these foods to the press, the government immediately cut his funding, and he was promptly fired.

A few of the many dangers of GM/GE foods include:

1. The production of toxins and poisons as a result of switching and splicing genes to create and affect too many variables to account for.
2. The creation of powerful food allergies (some possibly fatal) created by the genes of unknown allergens (such as nuts) being bound to otherwise harmless foods.
3. Food quality is often times very low in health-giving nutrients.
4. The chances of antibiotic resistance increases exponentially due to the intentional splicing of genes of certain foods with ARMs (Antibiotic Resistant Markers).
5. There is also a correlating increase in pesticide and herbicide (poisons) use and residues, because GM/GE plants are developed to be able to tolerate higher doses of them.

Several other risks related to these foods are: genetic pollution from GM/GE crops via rain, wind, birds and insect pollinators; a decrease in soil microorganisms, needed insects and fertility; the creation of new “super weeds,” “super pests,” viruses and bacteria; socioeconomic hazards to small farm operations losing out to the monstrous corporations; and ethical concerns with the development and mistreatment of GM/GE animal species.

“If you look at the simple principle of genetic modification it spells ecological disaster. There are no ways of quantifying the risks…. The solution is simply to ban the use of genetic modification in food.” - Dr. Harash Narang, microbiologist and senior research associate at the University of Leeds

15. Microwaved Food

An Oklahoma lawsuit in 1991 involved a woman who had hip surgery. She died from this surgery, and it was later blamed on the blood transfusion she received. It was found that the blood had been warmed in a microwave. This altered the blood’s properties, turning it toxic and therefore killing the woman.

In 1992, the famous scientist Dr. Hans Hertel was convicted by the Swiss government for “interfering with commerce” when he published his research on the many dangers of microwaves. The creation of this ridiculous charge was heavily influenced by the “Swiss Association of Dealers for Electro-Apparatuses for Households and Industry.” Not until 1998 was the decision reversed, being declared a “violation of Hertel’s rights.”

Stemming from Hertel’s important research, Wayne and Newell have summarized the top 10 reasons to avoid the use - and even ownership - of microwave ovens:(40)

1. Continually eating food processed from a microwave oven causes long term or permanent brain damage by “shorting out” electrical impulses in the brain (de-polarizing or de-magnetizing the brain tissue).
2. The human body cannot metabolize (break down) the unknown by-products created in microwaved food.
3. Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
4. The effects of microwaved food by-products are residual (long term or permanent) within the human body.
5. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7. Microwaved foods cause stomach and intestinal cancerous growths (tumors). This may explain the rapidly increased rate of colon cancer in America.
8. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
10. Eating microwaved food causes loss of memory, concentration, emotional instability and a decrease of intelligence.

16. Nitrates & Nitrites

These two additives are used in cured meats like bacon, ham, beef jerky, salami, luncheon meats, sausages, bologna, frankfurters, meat spreads and smoked fish. Both of these cancer causing chemicals are added to improve color and taste. Research has shown that children who consistently eat foods containing these poisons have a ten times higher than normal risk of developing leukemia. If you’re buying and consuming these highly processed “meats,” it would be wise to read their labels and avoid these two toxins.

17. Non-Organic Food

Certified organic produce combined with free range, grass fed, certified organic animal meats are ideal in implementing any plan for health and vitality. By law, certified organic food may not contain any added chemicals (i.e., herbicides, pesticides, fungicides, flavor enhancers, additives, irradiation, genetic modification/engineering, hydrogenation, preservatives or any other toxins). Foods labeled as “organically grown” should be avoided. This means that the land used to grow these crops is currently going through a three year detoxification period required by law - in order to eventually be labeled legally as certified organic. Do not be fooled by the “natural” labeling on many foods. This means nothing, as all of the above listed poisons can and will be present in foods labeled this way.

However, it may not be realistic for some to switch to a 100% organic diet (i.e., financially, logistically, etc.). Yet, it is realistic to make an attempt at incorporating at least a few organic foods into a weekly regimen. This will up the demand for organic food and create more opportunities for other producers. Organic food/farming is not only superior in its health benefits for humans, it is also superior in its health benefits for the environment! Organic farming replenishes and purifies the land, rather than depleting and polluting it as conventional methods do. This is very important because there are now more than 10,000 chemical toxins (such as those listed above) put on our non-organic foods today! These toxins cause every type of ailment and complication in the human body that one could fathom. Many of these are getting blamed on chance, genetics or circumstances “out of our control,” so as to negate the ultimate responsibility of the producers of these toxins and place it onto the victim.

Conclusion

If all of this seems confusing, the next time you take a trip to the supermarket, preferably an organic one, remember: If it wasn’t living and growing 10,000 years ago, don’t eat it! If you can’t pronounce it, don’t eat it! If you have no idea what it actually is, don’t eat it! If it was never actually alive, don’t eat it! If it has been cooked or processed beyond recognition, don’t eat it!

Whole foods are the key to health. There are no “pasta trees” or “Snack Wells cows” in the world. It’s very simple. We all must learn to be more critical of incoming information from so-called nutrition experts. We all must take the responsibility of learning more about our earthly vehicle - the body - much more seriously. We all must learn how to shop as well as cook. Be healthy.

By Noah Hittner, BS, CHEK-NLC, PES, RTS, CPT

References & Recommended Reading:

1. Alive: Canadian Journal of Health and Nutrition. June 2001.
2. Appleton, N. PhD. “78 Ways Sugar Can Ruin Your Health.” Online. www.mercola.com, Internet. 2002.
3. Batmanghelidj, PhD. (1997). Your Body’s Many Cries for Water.
4. Brasco, J. Md. “Low Grain and Carbohydrate Diets Treat Hypoglycemia, Heart Disease, Diabetes, Cancer, and Nearly ALL Chronic Illness.” Online. www.mercola.com, Internet. 2002.
5. Chek, P. (2002). Under the Veil of Deception. C.H.E.K Institute.
6. Chek, P. Optimal Health and Fitness Through Practical Nutrition and Lifestyle Coaching. NLC-Level II certification course manual, A C.H.E.K Institute Publication and Production, 2003.
7. Chek, P. (2004). How to Eat, Move and Be Healthy! C.H.E.K Institute.
8. Chek, P. “Your Are What You Eat.” (Parts 1-3) Personal Training on the Net. Online. www.ptonthenet.com, Internet. 2003.
9. Cohen, (1998). Milk, The Deadly Poison.
10. Connett, Paul PhD. “The Absurdities of Water Fluoridation.” Online. www.mercola.com, Internet. 2002.
11. Crayhon, R. MS.“The Paleolithic Diet and Its Modern Implications.” Online. www.mercola.com, Internet. 2002.
12. Cummins, R. “Hazards of Genetically Engineered foods and Crops: Why We Need A Global Moratorium.” Motion Magazine. Aug. 29, 1999.
13. Fallon, S. (2001) Nourishing Traditions.
14. Flatten Your Abs Forever by Paul Chek. Video Cassette. C.H.E.K Institute, 2000.
15. Food Irradiation: An FDA Report. FDA Papers, Oct. 1968.
16. The Guardian. “Dangerous Grains.” Online. www.mercola.com, Internet. 2002.
17. Hittner, N. “Sleep, Water, & Food - Three Books To Make You Smarter Than Your Doctor!” Personal Training on the Net. Online. www.ptonthenet.com, Internet. 2003.
18. Hittner, N. “Want Abs?” (Parts 1 & 2) Personal Training on the Net. Online. www.ptonthenet.com, Internet. 2003.
19. Hull, Dr. J. “12 Questions You Need to have Answered Before You Eat Splenda.” Online. www.mercola.com, Internet. 2004.
20. International Journal of Radiation Biology, 1970; 18: 201-216.
21. Journal of Nutrition, 1959; 69: 18-21.
22. Journal of Nutrition 1997; 127: 1636S-1645S.
23. The Lancet, Volume 353 29, May 1999.
24. Mercola, Dr. J. “Canada Rejects Olestra, leaving the USA the Only One ‘Holding the Bag.’” Online. www.mercola.com, Internet. 2002.
25. Mercola, Dr. J. “Lower Your Grains & Lower your Insulin Levels! A Novel Way To Treat Hypoglycemia.” Online. www.mercola.com, Internet. 2002.
26. Mercola, Dr. J. “Soy: Is it Healthy, or is it Harmful?” Online. www.mercola.com, Internet. 2004.
27. Mercola, Dr. J. (2003). The No Grains Diet.
28. Mercola, Dr. J. “What You Never Expected to Hear About Water Fluoridation.” Online. www.mercola.com, Internet. 2003.
29. Mercola, Dr. J.; Droege, R. “Do You Microwave Your Food? You’re Zapping Away Nutrients and Risking Your Health.” Online. www.mercola.com, Internet. 2004.
30. Online: Public Citizen, www.citizen.org
31. O’Shea, Dr. T. “The Doors Of Perception: Why Americans Will Believe Almost Anything.” Online. www.mercola.com, Internet. 2002.
32. Price, W.A.(1997). Nutrition and Physical Degeneration. 6th Ed.
33. Rampton, S., & Stauber, J. (2002). Trust Us, We’re Experts!
34. Rivera, R. & Deutche, RD (1998). Your Hidden Food Allergies are Making You Fat.
35. Roberts, H.J. MD.“Aspartame Disease: An FDA Approved Epidemic.” Online. www.mercola.com, Internet. 2004.
36. Rosedale, R. MD.“Insulin and Its Metabolic Effects.” Online. www.mercola.com, Internet. 2002.
37. Ross, J. (2000). The Diet Cure.
38. Thiessen, Dr. D. “The Awful Truth About Eating Grains.” Online. www.mercola.com, Internet. 2002.
39. US Department of Health and Human Services, Food and Drug Administration. Olestra: final rule. Federal Register. January 30, 1996; 61:3152-3154
40. Wayne, A; Newell, L. “The Hidden Hazards of Microwave Cooking.” Online. www.ecclesia.org, Internet. 2000.
41. Wiley, TS; Formby, PhD. (2000). Lights Out.
42. Williams, R. J.(1998). Biochemical Individuality. 2nd Ed.
43. Wolcott, W; Fahey, T. (2000). The Metabolic Typing Diet.
44. Wolcott, W. “To Succeed at Any Diet, You Must Know Your Metabolic Type.” (Parts 1 &2) Online. www.mercola.com, Internet. 2002.

© Copyright Noah Hittner 2004 All rights reserved