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Hospital Feeds Cancer Patient Animal Based Meals and Processed Foods

19 Sep

Free Drinks for family or friends at the Hospital in the Surgical Waiting Room

What’s Wrong with Animal Based Foods and Processed Foods?

If you’ve watched the recent documentary Forks Over Knives, which is now available in DVD or on Amazon Instant Video or on Netflix, the message from highly respected and reputed doctors (Dr. T. Colin Campbell, Dr. Caldwell Esselstyn, Dr. John McDougall, Dr. Pam Popper, Dr. Dough Lisle, Dr. Terry Mason, Dr. Neal Barnard and Drs. Matthew Lederman and Alona Pulde) is clear and simple:

  • the quantity of animal based foods and processed foods consumption is directly correlated to degenerative diseases, especially heart disease, cancer, diabetes, obesity and even erectile disfunction.
  • animal protein has shown that its addition into the diet alone can turn on and off cancer.
  • a whole foods plant based diet has the power to cure many diseases.
  • a whole foods plant based diet has the power to prevent many diseases.

Hospital Serves Cancer Patient Animal Based Meals and Processed Foods

Would you give an alcoholic a bottle of wine?  Would you temp someone who just quit smoking with a cigarette?  Then why do hospitals serve Cancer patients, and other patients who are struggling with health and possibly life itself, processed foods and animal products – the very foods that cause disease in the first place?

Last week, someone very close to my heart had a lung operation to remove cancer cells.  While I was undoubtedly saddened by the news, I was appalled at what kind of food was served to her at the hospital.  And this was in a very well known and respected hospital!

Her very first and subsequent drink offers at the hospital:

  • ginger ale with high fructose corn syrup with loads of ice
  • cranberry juice from a plastic tub (the kind that makes the juice taste like plastic)
  • apple juice concentrate from Argentina and China.

She also noted that she had quite a difficult time getting the nurses to give her just plain water without ice.

Her very first meal was breakfast:

  • oatmeal (the healthiest choice on the tray)
  • French toast
  • 2 pieces of greasy bacon (after surgery? really?) and 
  • canned fruit.

Lunch:

  • turkey and gravy
  • mashed potatoes (with butter?),
  • green beans and grapes (at least!).

Dinner:

  • beef stew and
  • broccoli (another at least!).

Snacks: Family and friends were offered ice cream, which was full of  artificial ingredients except for the first ingredient, milk.

The total ignorance in choices offered by the hospital’s food service is appalling but not really surprising.  I remind myself, this is probably how many people eat.  This is considered normal food.  But it is wrong on so many levels.

What To Do To Change What Hospitals Feed Patients?

While many of us are unable to make drastic changes to hospital food services, we can make our choices known!

For family and friends of patients, bring better options for your loved ones:

  • filtered water
  • raw healthy juices
  • fruits and
  • easily digested vegetables (i.e. pureed soups).

For patients: ask the hospital staff if they have Vegan options.

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Do We Have To Love What We Eat?

12 Jul
My son actually enjoying this salad!

In Ayurveda, they say that your mental state affects how your body digests food.  So, if a child doesn’t like veggies, forcing them to eat it will cause them to improperly break down their food and therefore cause toxins in the body.

But, my son has gladly eaten 2 big bags of Valentine’s candy and was ill for a month.  My son has also fought many times against our ‘veggies first’ rule, begrudgingly ate his very green salad and has become much healthier for it. Looking at the bigger picture, the chemicals contained in junk or fast foods cause consumers to have a high, cause them to crave these same foods and within weeks can wreak havoc on their healthy systems.  Cancer patients, though willing but who may not love the drastic change in diet, have cured themselves off cancer on Raw Vegan Foods.

Do we really have to love the food we eat? Compared to the quality of the food we eat, it can’t be as important, can it?

Should We Have Fun Now and Pay For It Later?

Some people may call me fanatical and extreme for being a Raw Vegan Mama.  For the past 2 1/2 years, I have been transitioning my hubby and son’s diet from a Cooked Meat-based one to a largely Plant-based diet that is high in Raw Vegan foods.  We hardly eat out.  I make most of our meals from scratch and have all the appliances I need to make it easy for me.  When my family does eat out, I secretly cringe when my hubby and son order Sweet Tea (corn syrup! yikes!), Shrimp Tempura (mercury! hydrogenated oil!), a Hamburger (not-organic meat! hormones! dioxins! cow poop!) or celebrate a friend’s birthday with a store-bought cupcake (GMOs, preservatives, artificial dyes, I give up!).

But here’s the thing: when my husband and I married, we vowed to work at being PHYSICALLY HEALTHY so that we could live a long life together.  I take this vow very seriously and now that we have a family,  I dream of a healthy and disease-free family too.  I honestly can’t sleep at night knowing I served my family foods that could potentially harm their future health.

Why Do I Believe In A Plant-Based Diet?

There are so many reasons (look under Research)!  Here are more reasons why:

  • Did you know that we can decrease our chances of cancer by 40%, heart disease by 50% and diabetes by 60% through a whole foods Vegetarian Diet? (from Kathy Freston’s Veganist)
  • A plant-based diet also reduces BMI, cholesterol, blood pressure and hypertension.
  • Did you know that Diabetes is on an upswing worldwide?  1/3 of the kids born after 2000 will get type 2 diabetes and it has been proven that it is preventable through diet and lifestyle.  Dr. Barnard has shown that beef and cheese are bigger insulin spikers than pasta and fish more than popcorn!  The Vegetarian Diet helps prevent diabetes!

My Solution

As a Mama in my kitchen, I have the power to influence what my family eats.  I am lucky that I am able to spend a big part of my day in the kitchen to create healthy, as un-processed as possible, tasty Plant-Based meals for my family.   Admittedly, I work hard at it because I want my family to enjoy and crave healthy food.

So, do we really have to love the food we eat?

Yes.  I want my family to love what I serve.  Isn’t it the only way to get them to come back for seconds?  And not only today, but tomorrow and the day after.

Robyn O’Brien’s Patriotism on a Plate

5 Jun

As I watch Robyn O’Brien, I am impressed by her work, how many people she’s reaching out to and how many diets she may be changing for the better.  Listen to her TED video full of real facts and figures about what’s happening to the American Plate.  These are all the reasons to Un-Process Our Children’s Food!

Let’s Un-Process Our Children’s Food

26 May

Let’s Un-Process Our Children’s Food:

prepare everything from scratch and

eliminate processed foods as much as possible.

Organic Candy without High Fructose Corn Syrup... Is it better? (answer below)

Can a Vegetarian Diet be BAD?

I ‘got’ it. I was vegetarian in high school and college because I learned that a plant-based diet was better for my health and for the planet.  But on a vegetarian diet, I was sluggish and gained at least 20 pounds in my first semester of college.  Even my own mother didn’t recognize me at the airport when she came to pick me up for Christmas break.  I had to stand right in front of her, wave my hands before her eyes and say “Hi!”  It is definitely not a fond homecoming memory.

I confess I did go a little food crazy in college. Sugar-coated cereal for breakfast, lunch or dinner. Countless dining hall visits for Ranch dressing, Honey Mustard dressing, Mayonnaise, American cheese melts, Pesto Pasta, cookies, ice cream with sprinkles galore at the dining hall. I also got a job at the Student Center Cafe, thinking I would learn how to cook for myself.  Well, I didn’t learn a thing.  The only thing I did learn was how to use the griddle and fryer, slap flat foods together to make sandwiches and slice tomatoes.  Everything else was pre-packaged and pre-made somewhere else. Looking back, I realize that most of the food I bought or ate or touched were highly processed foods – not whole foods.

A Processed Culture

I understand why we are attracted to ready-made convenience foods: they do not require much work or energy.  We want food NOW without having to work for it.  We want to be healthy but we don’t want to put the effort into actually preparing our meals directly from whole foods.  We want things EASY.

The thing is though, like most things, it requires work on our part to get something really worth anything.  Nutrition is no exception – plant-based or not.

The Difference

Consider this: When a fruit or vegetable is 5 days old, it will contain only 40% of it’s original nutrients.  How about processed foods with long shelf-lives?

Plant-based whole-foods are fruits, vegetables, whole grains, beans, nuts and seeds.  They are in their natural state and are not packaged, canned, bottled or boxed.  Most of the time, you can eat them fresh (washed or not) or they may require some time and attention (cleaning, prepping, dressing/marinating, cooking).

Processed foods, on the other hand, require little time and attention.  Most are ready to eat as is (junk food) or require some cooking (frozen dinners).  They are foods that have been so drastically altered from their natural state.  They are anything canned, boxed, bottled and packaged.  They are foods that are full of preservatives, artificial flavors and artificial coloring. They include anything refined (like white flours and sugars), any hydrogenated fats, any processed meats, anything with soy fillers, artificial food grade chemicals and additives.  

Plant-based processed foods are a whole niche market dedicated to serving ready made Veggie Meats and Veggie Dairy to vegans and vegetarians.  Unfortunately, these are highly processed foods too, containing especially high amounts of soy (most of which is genetically modified).

What’s The Big Deal?

Although we call them ‘food’, processed foods are not readily recognized by the bodyThey are seen as alien matter and our white blood cells will be on attack mode as soon as they enter our system.  Processed foods create toxins in our systems and cause degenerative diseases.  For our planet, processed foods require more energy and packing material.  Most of all, processed foods create more waste.

What’s more? 75% of all processed foods contain genetically modified ingredients – even foods labeled organic!  Of all seeds planted in the US, 93% of all soy, 86% of all corn and 93% of all canola seeds are genetically modified. According to Monica Eng of the Los Angeles Times, their bi-products “have become such common ingredients in processed foods that even one of the nation’s top organic food retailers says it hasn’t been able to avoid stocking some products that contain them.” People are generally unaware of foods containing GMOs: only 26% of Americans think they have eaten anything genetically modified and only 28% believed genetically modified ingredients were sold in stores.

The Ills of GMO

There has not been a long-term human study conducted to prove genetically modified organisms are safe.  A peer-reviewed paper GM Crops – Just The Science by The Non-GMO Project states that genetically modified ingredients:

  • “can be toxic, allergenic or less nutritious than their natural counterparts
  • can disrupt the ecosystem, damage vulnerable wild plant and animal populations and harm biodiversity
  • increase chemical inputs (pesticides, herbicides) over the long term
  • deliver yields that are no better, and often worse, than conventional crops
  • cause or exacerbate a range of social and economic problems
  • are laboratory-made and, once released, harmful GMOs cannot be recalled from the environment.”

Repercussions: Our Children’s Health

Studies have shown that processed foods are contributing to our children’s emotional and/or health disorders.  Recently, processed foods have been shown to adversely affect our children’s intelligence.  And yet, processed foods are still everywhere: in home kitchens, restaurants, cafeterias, and worse of all, they are used as gifts and rewards for children.

A few months ago, my friend Christina told me her children’s teacher at school was still giving Potato Chip parties every Friday for the best performing student of the week.  The kids also received daily Candy Rewards for good behavior.  My niece Lia is only in preschool and candy rewards are there too.  And it doesn’t end at school.  There are always boxed juices, frosted cupcakes and pinatas full of more candy at birthday parties. Doctors visits end with lollipops. People who want to do good, like Cookies for Cancer, raise money for cancer research by selling cookies with vegetable shortening, white sugar, sweetened condensed milk, packaged refrigerated cookie dough and Angel Coconut Flakes. Then there is Easter Bunnies, then Halloween Trick or Treating, then Holiday Sweets…  These are all occasions for highly processed foods with genetically modified soy, corn and canola products no doubt.

What adults are essentially saying to children is “You are so good!  Here’s some junk food that causes disease!” Why does our culture encourage this shameful and imbalanced exchange? Is it correct to reward our good children with processed foods containing empty calories and zero nutrients?  Is it right that we give them foods that negatively affect their future health?  Is it acceptable that by rewarding with these processed foods that children will be more resistant to eating whole foods?  Is it suitable that we are allowing children to crave junk foods by using them as rewards? According to Joanne Ikeda, a nutrition education specialist highly regarded for her work on childhood obesity, these are all the factors why foods (especially candy) must not be used as rewards for good behavior.

What’s A Mama To Do?

After a whole year of my son pestering me for the same lollipops he’s seen other kids eating (“Mama, REAL lollipops not my Banana Lollipops“), I finally ran out of distraction tactics or maybe he just wore me down.  So the other day, this Raw Vegan Mama succumbed to buying organic processed lollies for her son.  He’s only allowed 1 a week, which he rarely remembers and hubby and I conveniently forget to remind him.  The top 3 ingredients are: organic evaporated cane juice, organic tapioca syrup and organic rice syrup.  Not bad, no high-fructose corn syrup at least.  But all 3 ingredients are still processed foods. I sigh – almost defeated.  If you’ve read Is Sugar Toxic? you wouldn’t want your children to consume any kind of processed sugars either.

Resources on Plant-Based Whole Foods Diet

Blue Vinyl, The China Study, The Cove, Diet For A New AmericaFood Matters, Forks Over Knives, Mad Cowboy

Why I Am A Raw Vegan Mama

19 Apr

Our Fast Food (after non-invasive allergy treatments, bananas are now a fave at our house)

Have you watched Bedtime Stories? In the film, Adam Sandler’s character pokes fun at his sister who serves her kids only organic foods and bans junk from her house. Her kids have never tried or even heard of S’mores.

Yes, the movie is funny.

Sort of… until I realize I am a bit like the mother but maybe more extreme, because I am not only a Mama who believes in organic, in season/local, unprocessed foods, but I am also a Raw Vegan Many raw vegans eat at least 75% raw fruits, vegetables, sprouted nuts, seeds and grains. I’m at about 100%.  And because I prepare all our meals, my husband and son eat at least 50% raw vegan foods.

It hasn’t always been this way though.  In fact, when we were first married, my husband and I would buy Cheerios, Frosted Flakes, canned foods, packaged foods and questionable animal products on sale.  I cringe at that thought today. I guess people change when something drastic happens.  In our world, it took our son’s health issues to wake us up and change our lifestyle.

In Bedtime Stories, Sandler’s character entices his sister’s kids to the world of S’mores and junk food. It’s all done in good fun as he introduces the kids to nostalgic feelings associated with these forbidden foods.  The audience is moved to reminisce back to their own camping days, made to laugh and agree with the bonding experience between uncle, nephew and niece.  It’s a funny movie.

But it’s not so funny when the film ends.

It’s not funny when you find your baby’s bed sheets full of blood splotches almost daily because he scratched his eczema wounds open through the night.  We learned he was allergic to banana, peas, soy, dairy, eggs, corn and the list kept growing.

It’s not funny when your 2 year old is sedated in your arms and taken from you to have a CT scan done in another room to determine if there is a growth in his body.  He was only 2!

And what is happening to the health of our children today is not funny:

According to the National Center for Health Statistics, from the periods 1976-1980 to 2007-2008, childhood obesity increased: 2 times for 2 to 5 year olds, 3 times for 6 to 11 year olds and more than 3 ½ times for 12 to 19 year olds. 

From 1997 to 2007, there has been an 18% increase in food allergies in children under 18 years of age.  Food allergy related hospitalizations increased more than 3 ½ times during the same period.

According to the National Cancer Institute pediatric cancers have become more invasive, although mortality rates have declined by more than ½ (due to improvements in medical treatment).  Among children of all ages, the incidence of cancer only slightly increased, but the highest incidence of cancer occured during the first year of life and this has increased by 36% from the periods 1976-84 and 1986-94 according to Surveillance Epidemiology and End Results.

And, according to the Cancer Facts and Figures of 2010 by the American Cancer Society, 1 in 2 American men and 1 in 3 American women will develop cancer in their lifetime.

These are serious figures.

At the end of Bedtime Stories, I could not help but feel for the mother’s character who chooses a healthier lifestyle for her family against the culture in which we all live, learn, work and play.  But like her, I’m the Mama in my kitchen with the power to carefully choose what my family puts into their bodies.  I choose whole, organic, in season/local, unprocessed foods for my family. And I have the power to go one step further by adding more and more (and hopefully even more) raw vegan foods into my family’s diet as a disease preventative measure.

I never intended to be so different or so extreme in my food choices. I’m just a Mama who wants a healthy family.

More on this:

Top 5 Reasons to Feed our Children more Raw Vegan Foods

How Food can Protect our Families from Radiation Exposure

29 Mar

 

Idea go / FreeDigitalPhotos.net

I have worried about my friends who live in Japan.  Yet at the same time, in the midst of the Fukushima nuclear catastrophe, I am inspired and awed by the great peace, power of community and strength of the Japanese people.

Today, trace levels of radiation from the explosion at Fukushima are now in Florida, North Carolina, South Carolina, Massachusetts, Nevada and other Western states. Despite the low levels found, the risk of radiation exposure hits home. Although we are exposed to significant amounts of radiation already in our daily lives (cell phone towers, microwaves, X-rays, CT scans, yes even cigarette smoking), the low levels of radioactive material leaking out from a nuclear plant on the other side of the earth makes it seem more significant.

What radioactive material should we be looking out for?

The byproducts of the recent nuclear explosion are Iodine-131, strontium-90 and cesium-137. Iodine-131 travels best (therefore the first material to be found in the US), but after 80 days, only less than 0.1% will remain.  Cesium-137 can travel too, but once it falls on the ground, it will stay there for 300 years with only 0.1% remaining.

 

Why should we be concerned?

Because these radioactive materials can enter our bodies through ingesting, absorption through the skin or inhalation.  Moreover, they have been shown to cause different types of cancer.

 

What can Mamas do to protect their families?

Before going out to buy Potassium Iodide, Mamas can simply use Raw Food to:

1. protect our family’s bodies by filling up our cells with good minerals  and thereby keeping radioactive materials out, and

2. detoxify in order to get rid of any radioactive materials already present.


How can we use Raw Food to protect our families from radiation exposure?

From Gabriel Cousens’ A Comprehensive Holistic Approach to the Plague of Radiation and What To Do:

 

1. Serve up foods that protect the body from radiation exposure:

MINERAL PROTECTS FROM
 

Iodine (found in kelp and strawberries)

 

 

thyroid and gonads

 

iodine-131

 

Potassium (found in chard, crimini mushrooms and spinach)

 

 

muscles, kidneys, liver, and reproductive organs

 

cesium-137

 

Calcium (found in spinach, turnip greens, mustard greens and collard greens)

 

 

bones

 

strontium-90

Other excellent foods that protect against radiation are:

– garlic, onion, ginseng

– echinacea, rosemary

green tea – 20 cups gives 97% more protection against radiation

chlorophyll-rich foods: cabbage, leafy greens, spirulina (decreases side effects of radiation by 50%), wheatgrass, sprouts, blue green algae

beets can lessen cesium-137 absorption by 97-100%

bee pollen contains 15% lecithin which protects against all 3 radioactive materials: iodine-131, strontium-90 and cesium-137

 

2. Serve up foods that bind to radioactive material, turning them into harmless salts and then ridding the body of them:

CHELATES (foods that bind) DETOXIFIES BODY OF
 

Kelp family (kelp, arame, wakame, kombu, hijiki) contains sodium alginate

 

 

Strontium-90

 

Green algae (chlorella)

 

 

Cesium-137

Other excellent chelates:

apples, sunflowers seeds, miso, grains, beans, peas

 

3. Serve up alkalizing foods that are low in the food chain protect the body against radiation:

raw vegan foods because they have lower concentrations of radioactive materials:

avoid animal products because they contain up to 15 x (milk) and 30 x (beef) more radioactive materials

More Resources:

Nuclear Plants Near You (USA)

Radiation

What is raw vegan food?

What are Raw Vegan ingredients?

What do Raw Vegans avoid?

Why It Is Important To Focus On Children’s Nutrition 4

1 Mar

PARENTS WANT THE BEST FOR THEIR CHILDREN

As parents, we can agree that a child’s physical well-being is the most important factor in a child’s life and that a child cannot survive without food (Why It Is Important To Focus on Children’s Nutrition 1).  But we don’t want our children to merely survive, we want a healthy and disease-free future for them.

Based on the Pottenger Cat Study, we can conclude that food consumed directly affect long term health and the future health of generations in a family. Diets heavy on meats have shown to cause early deaths and degenerative diseases.

Is there a diet then that has the power to create healthy long lives?

In the Pottenger Cat Study, it is clear that the diet that prevented degenerative diseases in the cats was also the exact cure for the disease. Is it the same for humans?

FOODS THAT PREVENT AND CURE OUR DISEASES

FROM THE MOST COMPREHENSIVE STUDY ON THE RELATIONSHIP OF DIET AND DISEASE THE CHINA STUDY

Heart disease can be reversed with diet alone.

Breast cancer is related to levels of female hormones in the blood, which are determined by the foods we eat.

Consuming dairy foods can increase the risk of prostrate cancer.

Antioxidants, found in fruits and vegetables, are linked to better mental performance in old age.

Kidney stones can be prevented by a healthy diet.

Type 1 diabetes, one of the most devastating diseases that can befall a child, is convincingly linked to infant feeding practices.

STUDY OF RATS ADMINISTERED AFLATOXIN IN INDIA

Aflatoxin is a carcinogen and administered to 2 groups of rats, one group ate a diet composed of 20%  protein and the other group ate only 5%.  The evidence shows nutrition is powerful in fighting against cancer.

AT GROUP 1 RAT GROUP 2
Protein % of Diet 20% 5%
Evidence of Liver Cancer 100% 0%

Author of The China Study, Dr. T. Colin Campbell, discovered further that “Casein, which makes up 87% of cow’s milk protein, promoted all stages of the cancer process. What type of protein did not promote cancer, even at high levels of intake? The safe proteins were from plants, including wheat and soy… people who ate the most animal-based foods got the most chronic disease. Even relatively small intakes of animal-based food were associated with adverse effects. People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease… The findings are consistent.”

FROM WELL DOCUMENTED DIET FOR A NEW AMERICA (more statistics here)

Increased risk of breast cancer for women who eat meat daily compared to less than once a week: 3.8 times

Increased risk of fatal ovarian cancer for women who eat eggs 3 or more times a week vs. less than once a week: 3 times

Increased risk of fatal prostate cancer for men who consume meat, cheese, eggs and milk daily vs. sparingly or not at all: 3.6 times.

Average U.S. man’s risk of death from heart attack: 50 percent

Risk of average U.S. man who eats no meat: 15 percent

Risk of average U.S. man who eats no meat, dairy or eggs: 4 percent

Amount you reduce risk of heart attack if you reduce consumption of meat, dairy products and eggs by 50 percent: 45 percent

Amount you reduce risk if you eliminate meat, dairy and eggs from your diet: 90 percent

A CASE FOR BRONCHIAL ASTHMA

Where: University Hospital in Linkoping, Sweden

Who: patients with severe bronchial asthma patients, who required cortisone or other medication

What: placed on a pure vegetarian diet, without any eggs or dairy products

Result after 1 year:

more than 90% of the patients who completed the project reported a major improvement in the severity and frequency of asthma attacks

medication dosages dropped an average of 50 to 90%

a number of the patients discontinued medication altogether


THE GERSON INSTITUTE

The Gerson Institute is an alternative, non-toxic treatment of cancer and other disease, using the Gerson Therapy using organic foods, juicing, coffee enemas, detoxification and natural supplements to activate the body’s ability to heal itself.

Western Medicine’s solution for Cancer (chemo, radiation, surgery, drug) results in less than 30% survival in 5 years.

versus

Dr. Max Gerson’s Therapy  has a 50% cure rate with the TERMINALLY ILL!

 

LET’S AGREE THEN THAT:

1. decreasing meat, dairy and eggs in our diet lowers one’s risk for degenerative diseases, and

2. increasing plant foods in our diet can prevent and cure degenerative diseases.

Stay tuned for more on how food affects our immune system.

Cooking Made Us Human?

25 Sep
I recently read a book Catching Fire: How Cooking Made Us Human by Richard Wrangham. It was an interesting read in that Wrangham vehemently opposes the raw living food diet. I was disappointed with the book however. I thought it would veer me to ‘the other side’ and I would toss my raw food diet up in the air – instead I found it lacked some ‘oomph’. I am not a doctor – but here are my common sense thoughts:

1. He agrees that people need to eat whole, unprocessed foods. What are the best whole unprocessed foods? RAW organic food!!!

2. He agrees that cooking itself has evolved into an unhealthy passion for many human beings causing obesity and other greater health issues – not to mention I think children and pets are also suffering the same ills. Why? Because they are consuming foods that are genetically modified, foods that the body cannot recognize like high fructose corn syrup, foods that are so far removed from their natural state through… COOKING! So how can humans begin to get healthy again? Add more raw foods into their diet! Look at #1!

3. He does not take into account that the environment we live in has also evolved – so we too must evolve! There are so many toxins today – pollution, pesticides in our food, allergies in children have risen, countless vaccinations are bodies have to adjust to, so many people are suffering from degenerative diseases such as cancer… How to we help are body detoxify? Raw living food! Look at #1!

4. If cooking includes pasteurization and canning – then we must all look into the Pottinger Cat Experiment. By the 4th generation, cats who consumed pasteurized and canned milk had difficulty reproducing and had many health issues (versus cats who ate raw meat or drank raw milk). Aren’t we now the 4th generation of human beings that have had the pleasure of cooking and consuming pasteurized food? And aren’t a lot of young human beings having fertility issues today – which in Ayurveda is a sign of an unhealthy person? How do we reverse this trend? Go back to #1!

I am not against cooking – I cook for my family. His scientific research is interesting – but it does not convince me that we are ‘humans’ because we cook, that we are better animals for eating cooked food. What I find upsetting about the book is that it criticises the raw food movement without giving it decent credit. It does not discuss the possibility of adding more raw into one’s diet. Sure there are people who are 100% raw – but there are also others who are 80% raw or 50% raw who are very healthy human beings. The book also does not discuss studies of people who have cured themselves of illness through the raw diet. The raw food diet can do a lot of good for people who are suffering from degenerative diseases, for people who need to detoxify, for people who suffer from multiple allergies, for people who want to boost their immune system… and the list can go on. Of course, these would not support Wrangham’s hypothesis – but perhaps it would have given us a better understanding of the way we eat. If cooking helped evolve us into ‘humans’ – then eating RAW (or adding more raw into our diets) will help us get our health back. And we need our health for without it, we would not be.

How Toxic Can Food Be?

3 Jun
Let Thy Food Be Thy Medicine,
And Medicine Thy Food.
– Hippocrates –

Having studied Ayurveda Nutrition, I am fully aware that foods we consume must be in the form our bodies readily accept them – organic, chemically free, non-genetically modified and REAL not powdered/boxed/bottled). If we consume too many boxed, powdered, bottled or ‘dead’ foods, our body turns these into toxins as our enzymes are not able to break them down and assimilate them into energy. Instead, they putrefy in the body, create toxins that fill our system and search for weak spots in our body. Once they find a weak organ, the toxins infiltrate cells there, which is how degenerative diseases begin. Once a symptom shows up, it is too late to reverse the destruction on the body.

Last year, I read a Wall Street Journal article that cattle were being fed factory ‘junk’ like Hersheys, cereal full of sugar, cookies, licorice, and tater tots as the price of corn rose. And as we all know, it is already unnatural for cows to eat corn, and now they were beginning to eat junk food too. Little did I know, there were other foreign matter in the feed (read below). Worst of all, people readily buy, prepare and feed toxin filled beef to themselves and their loved ones. This creates a bigger problem for human health – eating toxic meat that will only cause disease. It boggles my mind to think what FOOD has come to – our most basic need has been made so complicated.

Needless to say, we are looking forward to watching Food Inc. this sumer. What is the movie about? Click here for a summary.

While I struggle sometimes to come up with ingenious substitutes to cook and feed my beef loving husband and son, I have found more proof that I must try harder to introduce them to alternatives. I wish it were compulsory for this book to be read by everyone! Here are some eye-opening excerpts from The Food Revolution: How Your Diet Can Help Save Your Life and The World by John Robbins:

Studies indicate that vegetarians often have lower morbidity and mortality rates… Not only is mortality from coronary artery disease lower in vegetarians than in nonvegetarians, but vegetarian diets have also been successful in arresting coronary artery disease. Scientific data suggest positive relationships between a vegetarian diet and reduced risk for… obesity, coronary artery disease, hypertenstion, diabetes mellitus and some types of cancer. – American Dietic Association Position Paper on Vegetarian Diets

Drop in heart disease risk for every 1% decrease in blood cholesterol: 3-4%
Blood cholesterol levels of vegetarians compared to non-vegetarians: 14% lower
Risk of death from heart disease for vegetarians compared to nonvegetarians: 1/2
Blood cholesterol levels of vegans (vegetarians who eat no meat, eggs, or dairy products) compared to non-vegetarians: 35% lower

Vegetarians have the best diet; the have the lowest rates of coronary heart disease of any group in the country. – William Castelli

Intake of cholesterol for non-vegetarians: 300 – 500 mg/day
Intake of cholesterol for lacto-ovo vegetarians: 150 – 300 mg/day
Intake of cholesterol for vegans: 0 mg/day
Average cholesterol level in the US: 210
Average cholesterol level in US vegetarians: 161
Average cholesterol level in US vegans: 133

It is true that a small percentage of patients have a hereditary form of arteriosclerosis… but that only constitutes about 5 % of the cases. Most people (have develop heart disease) don’t realy have a hereditary disease. – Michael Debakey

25 yeasr ago, the region of the world with the worst heart disease problem was North Karelia, in Eastern Finland. Today, the region of the world with the fastest dropping rates of heart disease is the very same North Karelia. What happened? The area adopted a “get fit” program, based on reducing cholesterol and smoking through government-sponsored media campaigns, labeling meats and other foods as to their saturated fat and cholesterol levels, and converting farms that had been producing animal products to growing vitamin-rich fruits and vegetables. How much difference did it make? In the past 25 years, heart disease deaths in North Karelia have been reduced by an astonishing 65%.

Most common problem for which people go to doctors in the US: high blood pressure
Ideal blood pressure: 110/70 or less without medication
Average blood pressure of vegetarians: 112/69
Average blood pressure of non-vegetarians: 121/77
Incidence of high blood pressure in meat eaters compared to vegetarians: nearly triple
Incidence of very high blood pressure in meat eaters compared to vegetarians: 13 x higher
Patients with high blood pressure who achieve substantial improvement by switching to a vegetarian diet: 30 – 75%
What patients are typically told when prescribed medications for high blood pressure: You’ll probably need to take these for the rest of your life.
Patients with high blood pressure who are able to completely discontinue use of medications after adopting a low-sodium, low-fat, high-fiber vegetarian diet: 58%
Incidence of high blood pressure among senior citizens in US: more than 50%
Incidence of high blood pressure among senior citizens in countries eating traditional low-fat plant based diets: virtually none

Eating healthfully raises your odds of being well. It greatly reduces your risk of many diseases, and it opens the door to experiencing new levels of joy and passion and purpose in your body. But it can not guarantee that you won’t become ill….

Now some people scoff at vegetarians, but they have only 40% of our cancer rate. They outlive us. On average they outlive other men by about 6 years now. – William Castelli

Death rate from breast cancer in the US: 22.4/100,000
Death rate from breast cancer in Japan: 6.3/100,000
Death rate from breast cancer in China: 4.6/100,000
People in Japan and China eat more fruits and vegetables, les animal products, weigh less, drink less alcohol, and get more exercise than people in US.

Most common cause of cancer mortality worldwide: lung cancer
Impact of risk of lung cancer for people who frequently eat green, orange and yellow vegetables: 20 – 60 %
The vegetable with the strongest protective effect: carrot
Impact on risk of lung cancer among people who consume a lot of apples, bananas and grapes: 40%
Rate of lung cancer in British vegetarian men compared to the general British population: 27%
Rate of lung cancer in British vegetarian women compared to the general British population: 37%

A low-fat plant-based diet would not only lower the heart attack rate about 85%, but would lower the cancer rate 60%. – William Castelli

Most common cancer among American men: prostate cancer
Risk of prostate cancer for men who consume high amounts of dairy products: 70% increase
Risk of prostate cancer for men who consume soy milk daily: 70% reduction
Risk of prostate cancer for men with low blood levels of beta-carotene: 45% increase
Best sources of beta-carotene: carrots, sweet potatoes, yams
Risk of prostate cancer for men whose diet is abundant with lycopene-rich foods: 45% reduction
Best sources of lycopene: tomatoes
Amount of beta-
carotene and lycopene in meats, dairy products and eggs: none
Risk of prostate cancer for men whose intake of cruciferous vegetables is high: 41% reduction

If you step back and look at the data (on beef and cancer), the optimum amount of red meat you eat should be zero. – Walter Willett

Risk of colon cancer for women who eat red meat daily compared to those who eat it less than once a month: 250% greater
Risk of colon cancer for people who eat red meat once a week compared to those who abstain: 38% greater
Risk of colon cancer for people who eat poultry once a wek compared to those who abstain: 55% greater
Risk of colon cancer for people who eat poultry four times a week compared to those who abstain: 200 – 300 % greater
Risk of colon cancer for people who eat beans, peas or lentils at least 2x a week compared to people who avoid these foods: 50% lower
Impact on risk for colon cancer when diets are rich in the B vitamin folic acid: 75% lower

5 – 10 % of all cancers are caused by inherited genetic mutations. By contrast, 70 – 80% have been linked to (diet and other) behavioral factors. – Karen Emmons

The beef industry has contributed to more more deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of ‘real food for real people’, you’d better live real close to a real good hospital. – Neal Barnard

Obesity rate among the US general population: 18%
Obesity rate among vegetarians: 6%
Obesity rate among vegans: 2%
Average weight of vegan adults compared to non-vegetarian adults: 10 – 20 pounds lighter
US children who are overweight or obese: 25%
US vegetarian children who are overweight or obese: 8%
US children who eat the recomended levels of fruits, vegetables and grains: 1%
US vegan children who eat the recommended levels of fruits, vegetables and grains: 50%

Fat ina Burger King Whopper: 40 g
Fat in a Double Whopper with cheese: 67 g
Fat in the average veggie burger found in US supermarkets and natural food stores: 3 grams

Atkins and other advocates of high-protein, high-fat, low-carbohydrate diets claim: high-protein diets improve all aspects of our lives
Scientific realtiy (published in the International Journal of Obesity Related Metabolic Disorders): High-protein diets impair mental functioning

Protein in human mother’s breast milk: 5% ( as % of total calories)
Human minimum protein requirement (according to WHO): 5% of total calories
US Recommended Dietary Allowance for adult protein intake: 10 % of total calories
WHO International Guidelines for optimum protein intake: 10-15% of calories

Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet. – Albert Einstein

Some people say, well, if a vegan diet is a healthful one, and if it’s in keeping with our natural relationship to the Earth, how com vitamin B12 , which is necessary for health, is only found in animal products? It’s a good question, and the answer is simple.
Animal products have vitamin B12 because animals ingest plants and/or drink water that are carrying the microorganisms that produce the vitamin. Vitamin B12 is constantly being produced throughout the environment by bacteria. If you were living in the wild, as your ancestors did, you’d almost certainly get plenty of B12 in the water you drank. Nowadays, though, it is usually not safe to drink from rivers, streams and ponds, as they are often contaminated, and most of us drink water that has been chlorinated. If you were living the way your ancestors did, you’d probably be ingesting B12 along with the bits of dirt in the little grooves of your carrots, and on the peels of potatoes and other foods that didn’t get absolutely clean. But today our soils have been sprayed with chemical fertilizers and pesticides, with the result that they are devoid of B12 that once was abundant.

Annual medical costs in the US directly attributable to smoking: $65 billion
Annual medical costs in the US directly attributable to meat consumption: $60-120 billion

Countries with the highest consumption of dairy products: Finland, Sweden, US, England
Countries with the highest rates of osteoporosis: Finland, Sweden, US, England
Calcium intake in rural China: 1/2 that of people in US
Bone fracture rate in rural China” 1/5 that of people in US
Foods that when eaten produce calcium loss through urinary excretion: animal protein, salt, coffee

Antibiotics allowed in US cow’s milk: 80
Antibiotics found in soy milk: none
Children with chronic constipation so intractable that it can’t be treated successfully by laxatives, who are cured by switching from cow’s milk to soy milk: 44%
Actual number of adults worldwide who do not drink milk: 65%

Food irradiation causes a host of unnatural and sometimes unidentifiable chemicals to be formed within the irradiated foods. Our ignorance about these foreign compounds makes it simply a fraud to tell the public that ‘we know’ irradiated foods would be safe to eat. It is dishonorable to trick people into buying irradiated foods. – John W. Gofman

The prevalence of E. Coli 015:H7 is very low. – National Cattlemen’s Beef Association
A report by the United States Department of Agriculture estimates that 89% of US beef ground into patties contains traces of the deadly E. Coli strain. -Reuters News Service

Antibiotics administered to people in US annually to treat diseases: 3 million pounds
Antibiotics administered to livestock in US annually for purposes other than treating disease: 24.6 million pounds

The infectious agent of Mad Cow disease remains infectious even after exposure for an hour to a temperature of 680 degrees – enough to melt lead – and can withstand antibiotics, boiling water, bleach, formaldehyde, and a variety of solvents, detergents, and enzymes known to destroy most know bacteria and viruses.

One of the best things modern animal agriculture has going for it is that most people… haven’t a clue how animals are raised and processed… If most urban meat-eaters were to visit an industrial broiler house, to see how the birds are raised, and could see the birds being ‘harvested’ and then being ‘processed’ in a poultry processing plant, some, perhaps many of them, would swear off eating chicken and perhaps all meat. – Peter R. Cheeke

Traditionally, it took a broiler 21 weeks to reach 4-pound market weight. But today, with the birds having been systemically bred for obesity, it takes only seven weeks for them to reach the same weight.

US pigs raised for meat: 90 million
US pigs raised in total confinement factories where they never see the light of day until being trucked to slaughter: 65 million
US pigs who have pneumonia at time of slaughter: 70%

Current FDA regulations allow dead pigs and dead horses to be rendered into cattle feed, along with dead poultry. The regulations not only allow cattle to be fed dead poultry, they allow poultry to be fed to dead cattle. Americans who spent more than six months in the UK during the 1980s are now forbidden to donate blood, in order to prevent the spread of BSE’s human variant. But cattle blood is still put into the feed given to
American cattle. – Eric Schlosser

Water required to produce 1 pound of California foods, according to Soil and Water specialists, University of California Agricultural Extension, working with livestock farm advisors:
1 pound of lettuce: 23 gallons
1 pound of tomatoes: 23 gallons
1 pound of potatoes: 24 gallons
1 pound of wheat: 25 gallons
1 pound of carrots: 33 gallons
1 pound of apples: 49 gallons
1 pound of chicken: 815 gallons
1 pound of pork: 1,630 gallons
1 pound of beef: 5, 214 gallons

American feed (for livestock) takes so much energy to grow that it might as well be a petroleum byproduct. – Worldwatch Institute

Livestock account for 15 to 20 % of (overall) global methane emissions. – Worldwatch Institute

Global warming has emerged as the most serious environmental threat of the 21st century… Only by taking action now can we insure that future generations will not be put at risk. – Letter to the president from 49 Nobl Prize winning scientists

Click here to read 1992 World Scientists’ Warning to Humanity

By doing nothing, we are choosing a world of pollution and extinctions, of widening chasms and deepening despair, a world where humanity moves ever farther from achieving its highest aspirations and ever nearer to living its darkest fears.
Our other choice is to actively engage with the living world. On this path we work responsibly and joyfully to make our lives, and our societies, into expressions of love for ourselves, for each other, and for the living Earth. In this direction we honor our longing to give our children, and all children, a world with clean air and water, with blue skies and abundant wildlife, with a stable climate and a healthy environment.

In a world where an estimated one in every six people goes hungry every day, the politics of meat consumption are increasingly heated, since meat production is an inefficient use of grain – the grain is used more efficiently when consumed directly by humans. Continued growth in meat output is dependent on feeding grains to animals, creating competition for grain between affluent meat eaters and the world’s poor. – Worldwatch Institute

Two thirds of agriculturally productive land in Central America is devoted to livestock production, yet the poor majority cannot afford the meat, which is eaten by the well-to-do or exported. – Frances Moore Lappe

Number of underfed and malnourished people in the world: 1.2 billion
Number of overfed and malnourished people in the world: 1.2 billion

US corn eaten by people: 2%
US corn eaten by livestock: 77%
US farmland producing vegetables: 4 million acres
US farmland producing hay for livestock: 56 million acres
US grain and cereals fed to livestock: 70%
Human beings who could be fed by the grain and soybeans eaten by US livestock: 1.4 billion
World’s population living in the US: 4%
World’s beef eaten in the US: 23%

Number of people whose food energy needs can be met by the food produced on 2.5 acres of land, if land is producing:
cabbage – 23 people
potatoes – 22 people
rice – 19 people
corn – 17 people
wheat – 15 people
chicken – 2 people
milk – 2 people
eggs – 1 person
beef – 1person

Grain needed to adequately feed every one of the people on the entire planet who die of hunger and hunger-caused disease annually: 12 million tons
Amount Americans would have to reduce their beef consumption to save 12 millions tons of grain: 10%

The law, in its majestic equality, forbids the rich as well as the poor to sleep under bridges, to beg in the streets, and to steal bread. – Anatole France

It is increasingly obvious that environmentally sustainable solutions to world hunger can only emerge as people eat more plant foods and fewer animal products. To me it is deeply moving that the same food choices that give us the best chances to eliminate world hunger are also those that take the least toll on the environment, contribute the most to our long term health, are the safest, and are also far and away the most compassionate toward our fellow creatures.

Neither Monsanto nor any of the other genetic engineering companies appears to be developing genetically engineered crops that might solve global food shortage. Quite the opposite. – Rachel’s Environment and Health Weekly, 1999

You would never allow a new drug to be produced without a clear label, without knowing what company producted it, without knowing exactly where it was produced and even under what conditions, what batch it came from and so on. Genetically modified foods ought to be put in the same category as drugs because of their potential harm. They’re actually even more dangerous than drugs, because after all, we eat a lot more food during the course of our lifetime than we take drugs. Even if there are small effects, they can accumulate over years. And therefore people should have the right to say, ‘I’m not going to eat genetically modified food because I have no confidence that this is going to be safe for the whole of my lifetime. – Biologist Brian Goodwin

At present time in the US, the only sure way to avoid eating genetically engineered food is to eat organically grown food… But since it is not possible for most of us to eat only organic foods, the next best thing is to read labels carefully… Here’s what to watch out for…
– soybeans – most Genetically Modified crop
– corn – 2nd most GM crop
– canola oil -except organic canola oil
– potatoes – esp Burbank Russet, potato starch and flour
– papaya – most non-organic grown in Hawaii are GM
– cottonseed oil – more than 1/2 of cotton crop in US are GM
– squash – some crooknecked squash and zucchini in stores now have been GM
For more information, check out http://safe-food.org/
Also did you know that several types of animals including cows, pigs, elk, deer, raccoon, squirrels, rats and mice, avoid eating GM food?

The USDA has, without telling the public, been allowing into slaughterhouses and into the food chain, animals that have been involved in experiments making them transgenic. These are animals that have foreign genes in every one of their cells, and that have been part of experiments by major… corporations… These are animals with human genes; these are animals that have a variety of viruses in them. They did this without consulting Congress. They did this without making it public. These animals have been in the food chain now since 1995. –Andy Kimbrell

Amount of minerals in organic foods compared to conventional food:
calcium – 63% higher
chromium – 78% higher
iodine – 73% higher
iron – 59% higher
magnesium – 138% higher
potassium – 125 % higher
selenium – 390% higher
zinc – 60% higher

—–

My husband points out that the book is almost a decade old.

Obesity rate in the US is higher than you show. In 2007 it was 27% of US adults according to the CDC. Not 18%.
Also 32 per cent of US children are overweight and 16 per cen
t are obese. Not the listed 25%