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7 DOMINOS OF DISEASE CAUSING

UNTOLD SUFFERING AND HOW YOU CAN AVOID BECOMING ANOTHER VICTIM

Based on just the diabetes figures alone it amounts to over 100 million people in this country diagnosed with blood sugar metabolism problems or are well on their way to being diagnosed. From 1990 through 2010, the annual number of new cases of diabetes almost tripled.

Let’s summarize these statistics further. Just based on the top three killers alone approximately 1.34 million people die every year. Additional estimates of prescription drug deaths and hospital caused errors take out another 200,000 annually. There are other diseases we haven’t mentioned that account for additional annual deaths. It’s safe to say that roughly 2 million people a year are dying in the U.S. from some form of chronic degenerative disease and well over 1/3 or more of the population has a medically labeled “disease”.

The #1 killer in the U.S. is chronic degenerative disease. It accounts for approximately four out of five deaths every year. The medical establishment has not been able to solve or cure any of the diseases afflicting humanity simply because they don’t really want to know anything about the causes. There’s too much money to be made treating symptoms.

According to the U.S. government’s own health statistics more than 1.5 million people every year are diagnosed with cancer and close to 600,000 die of cancer every year. Close to a million people a year have a heart attack and approximately 600,000 people die. Stroke is the third leading cause of death in the U.S. with more than 140,000 people dying each year. Stroke is the leading cause of serious, long-term disability. Each year, approximately 795,000 people suffer a stroke. About 600,000 of these are first attacks, and 185,000 are recurrent attacks. The CDC estimates that there are nearly 26 million people with diabetes, and an additional 79 million with pre-diabetes, putting them at high risk for developing type II diabetes.

The statistics are staggering yet, we continue to keep going down the same road expecting a different outcome. Most think that the answer is to discover some new “magic bullet” drug to fix the problem. Instead of going back in history to see when these diseases began to become more commonplace and investigating thoroughly what was done to our food supply the entire medical profession will remain in a state of denial and ignorance. It’s like a dog chasing its tail but never able to catch it.

What you are about to read is a blistering indictment against the accepted medical belief that diet, nutrition, clean water, sanitation and good hygiene don’t make the biggest difference in warding off disease and that pharmaceutical drugs are the only options for treating symptoms. In this report, we address seven key factors that all play a role independently in causing disease. Collectively, you will quickly grasp why things are spiraling out-of-control like a raging forest fire that will get much worse in the years ahead unless the kind of information we cover here goes more mainstream.

We refer to the seven factors of disease as dominos because one by one in the past century each one has been

Compiled by Investigative Reporter, Gregory Ciola •

knocked over with the result leading to a further increase in incidences of disease. The seven dominos of disease are:

1. Refined, Processed & Pasteurized Foods

2. Pesticides & Chemical Fertilizers

3. Hydrogenated Fats, Trans Fats, Toxic Cooking Oils & Fried Foods

4. High Fructose Corn Syrup (HFCS)

5. Vaccines & Antibiotics

6. Food, Environmental, Industrial & Cosmetic Toxins

7. Genetically Modified Foods (GMOs)

THE BASIC ELEMENTS OF ALL LIFE AND HEALTH WATER – MINERALS – OXYGEN

Before we get into the specifics about each domino of disease we need to address the three basic elements that every cell in the human body is composed of to understand how the enemy knowingly attacks the body through the seven dominos with perfect understanding that it will eventually cause disease.

“The thief cometh not, but for to steal, and to kill, and to destroy:” (John 10:10)

It’s rather interesting that these three elements of life are mentioned in the first book of the Bible.

“But there went up a mist from the earth, and watered the whole face of the ground. And the LORD God formed man of the dust of the ground, and breathed into his nostrils the breath of life: and man became a living soul.” (Genesis 2:7)

This mist of water that went up from the earth originated from the throne of God. Water is the basis of all life in heaven and on earth, and we see from this passage that it is the first element used to create man.

“And he showed me a pure river of water of life, clear as crystal, proceeding out of the throne of God and the Lamb.” (Revelation 22:1)

The LORD took this mist soaked dust of the ground and formed Adam. The dust of the ground consisted of the minerals that were on earth that also make up the framework of the human body. The breath of life that was then breathed into Adam was pure oxygen.

Water + Minerals + Oxygen are what every cell in the hu-

man body requires to sustain life. These three trinity Elements should make up the basis of any health protocol, whether it’s to keep you well or to recover from illness. They are the foundational building blocks of all human life and one of the surest ways to guarantee health and longevity free of disease. At the root of almost every disease, you will find a deficiency in at least one of these three elements, and in most cases, all three of them.

DOMINO #1 – REFINED, PROCESSED & PASTEURIZED FOODS

Processed foods have been around for centuries. The type of refined, processed and pasteurized foods we are referring to that make up a majority of what’s on the supermarket shelves did not exist 100 years ago. Back then a majority of people still lived on farms and ate their own fresh grown foods, baked their own fresh bread from milled grains, drank their own milk from healthy goats and dairy cows, ate their own eggs from free range chickens, and ate their own meat taken from their livestock or swapped with their neighbor.

As the industrial age kicked into high gear more and more people left the farm and moved into cities. This necessitated more “shelf-stable” products that could be shipped around the country without going bad in a short period of time.

This led to the introduction of refined white bread, processed breakfast cereals, refined flours, white rice, white sugar and a slew of other refined foods that directly contribute this nation’s ill-health. Over time, eating enough of them will put you in a nice white tomb. Despite a century of evidence showing their ill effects on human health, studies indicate that they still make up roughly 30% of the average person’s total carbohydrate intake each day. Approximately 90% of the average American’s household food budget is spent on refined, processed foods, the majority of which are filled with additives and stripped of nutrients.

Everyone has heard the term “refined”, but not everyone understands what it really entails. In a nutshell, a refined food is one that has gone through a processing method which strips it bare of almost all its nutrients. Why is this done? Because it extends shelf life! Take wheat, for example. Wheat is the most abundantly used grain in the world and is the main ingredient in bread, pasta, cereals, pastries, and a wide array of boxed products. If you took your own fresh wheat seeds and milled them into flour and baked your own bread with that mix, the bread would get stale within 24-48 hours. That doesn’t work when you need a bread product on a store shelf for weeks or months at a time. Refining removes most of the natural oils, minerals, vitamins and other beneficial compounds so you are essentially left with a dead product.

What happens next is truly pathetic. In an effort to bring this dead product back to life, they take a combination of synthetically produced vitamins and inorganic minerals, which, by the way, are all produced by pharmaceutical companies, and add it back to the mix. This is what is

known as “fortification” or “enrichment”. Almost all grain products have been refined in some way or another. Without mentioning specific company names, there are videos posted on YouTube of fast food left sitting around for over a year and the product still looks almost the same as it did the day it was bought. The same is true for some of the name brand white breads still sold widely throughout supermarkets.

POTTENGER CAT STUDY LINKS “PROCESSED FOODS” TO A DRASTIC INCREASE IN DEGENERATIVE DISEASES

The following information below is a synopsis of the Pottenger Cat Study posted on Wikipedia’s website:

Francis M. Pottenger, Jr. (1901–1967) was the son of Francis M. Pottenger, Sr., the physician who co-founded the Pottenger Sanatorium for treatment of tuberculosis in Monrovia, California. He completed his residency at Los Angeles County Hospital in 1930 and became a full-time assistant at the Sanatorium. From 1932 to 1942, he also conducted what became known as the Pottenger Cat Study.

One particular question that Pottenger addressed in his study had to do with nutrients destroyed by heat and available only in raw foods. Pottenger conducted studies involving approximately 900 cats over a period of ten years, with three generations of cats being studied.

Meat study

In one study, one group of cats was fed a diet of two-thirds raw meat, one-third raw milk, and cod-liver oil while the second group was fed a diet of two-thirds cooked meat, onethird raw milk, and cod-liver oil. The cats fed the all-raw diet were healthy while the cats fed the cooked meat diet developed various health problems.

• By the end of the first generation the cats started to develop degenerative diseases and became quite lazy.

• By the end of the second generation, the cats had developed degenerative diseases by mid-life and started losing their coordination.

• By the end of the third generation the cats had developed degenerative diseases very early in life and some were born blind and weak and had a much shorter life span. Many of the third generation cats couldn’t even produce offspring. There was an abundance of parasites and vermin while skin diseases and allergies increased from an incidence of five percent in normal cats to over 90 percent in the third generation of deficient cats. Kittens of the third generation did not survive six months. Bones became soft and pliable and the cats suffered from adverse personality changes. Males became docile while females became more aggressive.

The cats suffered from most of the degenerative diseases encountered in human medicine and died out totally by the fourth generation.

Source: http://en.wikipedia.org/wiki/Francis_M._Pottenger,_Jr.#Meat_study

While this study was conducted many decades ago under less scientific precision than is available today, and done with cats which are not the most ideal animals to use to investigate human disease processes, there is still a lot of truth to take away from what Pottenger observed. Researchers have since learned that one of the main reasons why these cats all became diseased on this diet was due to the amino acid taurine being destroyed by heat. Today cats eat a diet of cooked meat and don’t exhibit diseases in a similar manner which Pottenger observed because taurine is added to their food.

Why are we referencing this study, you ask? When we examine the amount of processed foods a large percentage of the population consumes on a daily basis we find the epitome of what would be referred to as dead foods. These are foods that yield little to no nutritional value whatsoever, and the ones that have any nutrition in them are not present in a way that nature put them there.

Take wheat, for example. Stripping wheat of all of its vital nutritional properties so you can have a product that won’t spoil on the shelf sooner (i.e. Bread) and then artificially adding back into that mix a blend of synthetically produced vitamins, and minerals manufactured by pharmaceutical companies does not fortify the body. The biggest deficiencies that a majority of the population is exhibiting today are mineral deficiencies.

The refining of whole wheat into bleached, white flour removes 91% of the essential mineral chromium, and refining of raw sugar into white sugar removes 98% of the chromium. That’s just the chromium. It’s also missing magnesium, calcium, selenium, silica, potassium, zinc, and many other important trace minerals and nutrients. Government figures indicate that 20% of the American diet consists of refined, white flour. When you add the estimated sugar consumption into the mix that takes it up to over 30% of the “standard American diet”. The fact is those figures may be even higher, especially those living on fixed income or dependent upon the government for food stamps and food aid. People in these situations may be consuming close to 100% of a diet that is entirely processed and refined that is devoid of almost any beneficial nutritional value at the cellular level whatsoever.

Both meat and dairy products were used in the Pottenger study. Unless a person is consuming meat from organically raised animals they are most likely eating “Factory Farmed” animals that are raised in a very unhealthy environment. This subject is a topic for an entirely different article but to summarize, these animals are a source of many health problems for the person who consumes them regularly. Take chickens, for example. There is a big difference between a chicken raised on a small farm by a loving family that grazes out in the sun on a fertile field versus a factory raised chicken that is stuck in a packed cage with other chickens its whole life, has its beak cut off, never sees the light of the day but is instead raised under a controlled lighting situation in a massive warehouse, forced to eat a specific diet and treated with large amounts of hormones and antibiotics.

There’s a big difference between a dairy cow raised to pasture on grass in a fertile field where the milk is consumed in a raw natural state that hasn’t been pasteurized, and where the animal hasn’t been overdosed with antibiotics versus a “Factory Farmed” dairy cow that is packed into confined pens, shot up with a genetically engineered hormone to produce more milk faster, fed a diet of genetically engineered grains where the milk is then pasteurized to kill off all the beneficial bacteria and enzymes that may be there. Pasteurization of dairy products began in the 1920’s, and by 1950, it was commonplace. The biggest problem with pasteurization is that it kills the enzymes in the foods. This even goes for organic sources of pasteurized dairy products.

How does all of this relate to the Pottenger study? Simple! When Pottenger fed cats a diet that was missing vital minerals, amino acids, enzymes and other important nutrients the result was a catastrophic breakdown in health. As Pottenger observed, by the fourth generation there was almost no hope.

The younger generation of people living in North America today is in that fourth generation from when all of these drastic changes began happening to our food supply through refining, processing and pasteurizing a majority of foods and dairy products. This is just one of a number of reasons why type II diabetes went from being fairly uncommon back in the 1930’s and 40’s to being an epidemic today, especially with children. The simple validation of the Pottenger study is to look at all the government generated health charts for the major diseases of diabetes,

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heart disease, stroke and cancer. Every single one of them shows an upward trajectory that begins sometime around the 1930’s and 40’s. Is that a coincidence? No! Anyone who looks at the facts and applies simple logic can figure out the connection.

HOW REFINED, PROCESSED FOODS CAUSE ACIDITY & pH IMBALANCES

Many “so-called” medical experts will proclaim that the science of pH is quackery and that there is nothing a person can do to raise or lower their pH outside of radical medical intervention. The simplest and easiest way to test a person’s pH is to check their saliva. It can be done by anyone using litmus paper. Ranges will be anywhere from the low 5’s to low to mid 7’s depending upon the person’s state of health. What you will notice is that almost anyone with a health challenge will show up acidic and most that are healthy will show slightly alkaline ranges.

The medical experts will state that saliva has nothing to do with blood or tissue pH. That is true on the surface, but you must look far deeper than the surface. The fact is saliva levels will tell you what is happening internally. The reason why pH is dismissed is because your blood pH will maintain a constant pH of approximately 7.365 just as your body will maintain a constant temperature of 98.6 degrees. There’s a reason why the Bible says, “the life of the flesh is in the blood” (Lev. 17:11). Any deviation up or down with blood pH will lead to death rather quickly if not corrected. Here’s what happens in the body, and this is what so many miss when it comes to consuming a steady diet of acid foods and beverages.

Let’s take a can of soda. Most soda has a pH value of 2.5. Based on the pH scale, each number up or down from neutral, which is 7, is 10 times stronger than the previous number. If you take 7 as the neutral number it means that 6 pH would be 10 times more acidic than neutral, 5 would be 100 times more acidic, 4 would be 1,000 times more acidic, 3 would be 10,000 times more acidic and 2 would be 100,000 times more acidic. That means that a can of soda with a pH value of 2.5 is 50,000 times more acidic than neutral pH. If you were to take a can of soda, and IV it into your blood, it would kill you. Why? Because there would not be enough alkaline minerals present to buffer the acid. When you drink soda, and it doesn’t matter whether it’s regular or diet, your body has a little more time to compensate and neutralize the acid so it won’t make it to the blood. It does this by using the alkaline mineral reserves that are in your body. So you drink the soda and your body knows that it needs calcium, magnesium, potassium and sodium to help buffer the acids. Do this one time or on occasion and it’s not a big deal. Do it day in and day out, year after year and your body will be in shambles.

Have you ever heard that soda rots your teeth and bones and turns them into a sponge? Do you know why? It’s because your body has exhausted its alkaline mineral reserves trying to buffer all the toxic acids you’ve put into it from all the years of poor dietary habits. Since you aren’t giving your body enough alkaline minerals from diet or

supplementation it has nowhere else to turn but to itself. In a sense, your body is committing suicide to survive. Your body will pull these minerals from your bones, teeth, joints and tissues and bring them into the blood to neutralize all the acids you are taking in regularly. Remember, your blood will do everything it has to in order to maintain that tight pH range. Unfortunately, it will basically destroy itself in the process to keep the blood at a normal pH range. Your body will beg, borrow and steal everything it needs from every area of the body in order to maintain this critical blood pH level. That’s why you can tell from saliva what is happening internally. If your saliva runs acidic on a regular basis it is a warning signal that your body is in a mineral stealing mode to buffer acid. It is a sign of cellular hydration and oxygenation problems, as well.

Every disease known to man has at its roots an underlying mineral deficiency. Without adequate minerals – vitamins and enzymes are useless. When the body becomes overwhelmed with acids and can no longer neutralize them because it has used up its mineral reserves, it starts to dump the acids in the weak links or dead zones. Generally the outer extremities like the fingers, toes, and joints will show the first signs of acid overload. At the cell level, acids will coat the cells and suffocate them and shut down nutritional uptake. Complete avoidance of all refined, processed and pasteurized foods and beverages is one of the most important things you can do to avoid becoming another disease statistic.

DOMINO #2 – PESTICIDES & CHEMICAL FERTILIZERS

The next domino to fall in the cascading health problems persistent throughout the planet has been the large scale use of petrochemical based pesticides and chemical fertilizers. A good analogy would be to picture a heavy weight boxer landing a powerful 1-2 punch that knocks his opponent out cold. This will help you visual of how pesticides and fertilizers have a double whammy effect on your health.

Several years ago we published a feature story that went into detail about cellular toxicities and cellular insufficiencies being intricately involved in the disease process. Nothing causes more toxins to deposit into our bodies like pesticides and nutritional deficiencies start first in the soil through the application of chemical fertilizers.

Toxicities are all the poisons overwhelming the body that the cells, liver, colon, lymphatic and respiratory system can’t cleanse. These toxins eventually contaminate cells, tissues and systems and lead to disease.

Insufficiencies are deficiencies in any one or more of the following: minerals, vitamins, amino acids, enzymes, essential fatty acids, phytonutrients, oxygen, water, sunlight and various other elements. Your cells need all of these components in adequate amounts for survival. While quite a bit has been written about pesticides and their damaging effect on health, not as much publicity has been given to how chemical fertilizers actually disrupt soil in a negative way and cause vital nutrients from being absorbed by plants. Dead soil equals dead plants, which equals dead people!

That’s why the analogy of a 1-2 punch from a boxer helps you visualize the scenario more clearly. Pesticides are the left jab that knocks your body off balance with toxicities while the fertilizers are the second roundhouse punch that you don’t see coming that knocks you out. Overwhelming your body with toxic pesticides and running deficiencies in vital nutritional elements is a combination punch that will flat out guarantee disease in your body. Let’s examine these two issues in further detail.

Pesticides are a major problem affecting public health. Recent studies in the U.S. are finding pesticide residues in everyone’s bodies. Industrial chemicals, pollutants, and pesticides are abundant in our water and food. In a study released by the U.S. Geological Survey, they found the presence of 100 pesticides across the nation’s waters. Where are most of these pesticides coming from? Unfortunately, the majority are from farmers that have been conned into using them by chemical companies that think they know what’s best. Pesticides are a serious health risk. Many pesticides are linked to cancer, birth defects, and neurological disorders not to mention their impact on cellular oxygen.

The Environmental Working Group (EWG) released a report a number of years ago that found an average of 200 industrial chemicals and pollutants in umbilical cord blood from 10 babies born in August and September of 2004. According to the report: “The umbilical cord blood of these 10 children, collected by the Red Cross after the cord was cut, harbored pesticides, consumer product ingredients, and wastes from burning coal, gasoline, and garbage.” Also, there were the reports not too long ago that showed high levels of rocket fuel in lettuce and other vegetables grown in fields irrigated by the Colorado River. One story released by EWG stated: “Test results never before made public show that leafy vegetables grown with contaminated irrigation water take up, store and concentrate potentially harmful levels of perchlorate, a thyroid toxin that is the main explosive ingredient of rocket and missile fuel.”

Pesticides are sprayed on almost all fruits and vegetables. The only way to avoid eating them is to go strictly organic. In warmer climates of the south where mosquitoes are a problem pesticides are openly sprayed throughout cities and neighborhoods and you don’t even have a choice.

FERTILIZERS DESTROY BENEFICIAL SOIL MICROBES & BLOCK MINERALS

Chemical based fertilizers are used widely throughout farms, and unless you specifically purchase organic produce you are more than likely consuming a product that was grown on soil where chemical fertilizers have been applied. The most interesting piece of information about the effects of pesticides and fertilizers can be obtained from our own National Institutes of Health (NIH). Here is a snippet that highlights our concerns:

“Heavy treatment of soil with pesticides can cause populations of beneficial soil microorganisms to decline. According to the soil scientist Dr. Elaine Ingham, “If we lose both bacteria and fungi, then the soil degrades. Overuse of chemical fertilizers and pesticides have effects on the soil organisms that are similar to human overuse of antibiotics. Indiscriminate use of chemicals might work for a few years, but after awhile, there aren’t enough beneficial soil organisms to hold onto the nutrients (Savonen,1997)…”

“For example, plants depend on a variety of soil microorganisms to transform atmospheric nitrogen into nitrates, which plants can use. Common landscape herbicides disrupt this process: triclopyr inhibits soil bacteria that transform ammonia into nitrite (Pell et al., 1998); glyphosate reduces the growth and activity of free-living nitrogen-fixing bacteria in soil (Santos and Flores, 1995) and 2,4-D reduces nitrogen fixation by the bacteria that live on the roots of bean plants (Arias and Fabra, 1993; Fabra et al., 1997), reduces the growth and activity of nitrogen-fixing blue-green algae (Singh and Singh, 1989; Tözüm-Çalgan and Sivaci-Güner, 1993), and inhibits the transformation of ammonia into nitrates by soil bacteria (Frankenberger et al., 1991, Martens and Bremner, 1993). Mycorrhizal fungi grow with the roots of many plants and aid in nutrient uptake. These fungi can also be damaged by herbicides in the soil. One study found that oryzalin and trifluralin both inhibited the growth of certain species of mycorrhizal fungi (Kelley and South, 1978). Roundup has been shown to be toxic to mycorrhizal fungi in laboratory studies, and some damaging effects were seen at concentrations lower than those found in soil following typical applications (Chakravarty and Sidhu, 1987; Estok et al., 1989). Triclopyr was also found to be toxic to several species of mycorrhizal fungi (Chakravarty and Sidhu,1987) and oxadiazon reduced the number of mycorrhizal fungal spores (Moorman, 1989).”

Source: http://www.ncbi.nlm.nih.gov/pmc/articles/ PMC2984095/

DOMINO #3 – HYDROGENATED FATS, TRANS FATS, TOXIC COOKING OILS & FRIED FOODS

Very few in the medical profession truly grasp and understand how hydrogenated fats, toxic oils and fried foods cause disease. In fact, statin drugs are the biggest class of prescription drugs on the market, and while they are given out like candy to address cholesterol, they do absolutely nothing to address or fix the damaging effects of consuming toxic oils. Even those who have a general awareness of trans fats and hydrogenated oils still end up

using poor quality oils because this is an area of great deception in both the medical community and the health food industry.

Like the other dominos covered already, the main reason for introducing all these toxic health destroying oils into our food supply has to do with extending shelf life. Pure oils processed properly and used in food will turn rancid in a short period of time. That simply doesn’t cut it for large food conglomerates producing packaged foods. They need stable products that can sit on the shelf for at least a year and in a lot of cases upwards of 2-3 years.

There are a number of ways that oil can become toxic to your body. One of the most notable ways is to hydrogenate the oil. Hydrogen added to oil turns liquid oil into a semi-solid product like soft butter that can easily be used for making lots of food products such as chips, cookies, cakes, muffins, candy bars, etc. If you eat hydrogenated or partially hydrogenated oils long enough, the same solidifying process happens internally with your cells. Every cell in your body has a phospholipid membrane, which is composed of fat. When you consume the wrong fats and oils they will have a negative impact on this phospholipid membrane. When your cells bathe in toxic oils and fried foods it has a negative effect on the three elements needed for a healthy body: Water, Minerals and Oxygen. Bad fats cause cells to become dehydrated, oxygen deprived, and mineral deficient, which ultimately leads to disease. One of the world’s leading experts on fats and oils is Udo

Erasmus, author of the book “Fats That Heal, Fats That Kill”. We actually conducted an extensive interview with Udo a number of years back. Spacing doesn’t allow us to reprint the entire interview here, but we have pulled out some of the highlights that will help you understand this subject in further detail.

Healing fats are required, together with other nutrients, to prevent and reverse so-called ‘incurable’ degenerative disease: heart disease, cancer, and Type II diabetes. Healing fats help reverse arthritis, obesity, PMS, allergies, asthma, skin conditions, fatigue, yeast and fungal infections, addictions, certain types of mental illness, and many other conditions. Good fats also enhance athletic performance, skin beauty, longevity, and energy levels. Contrary to popular belief based on advertising hype, the most dangerous fats are typically found in margarine, shortening, and heated oils…

It goes like this: in order to give a long shelf life to an oil that by nature has a short shelf life, the oil industry treats that oil with corrosive base (NaOH), then with window-washing acid (H3PO4), in order to remove substances in the oil that are good for health, but shorten shelf life. The oil is then bleached, which turns it rancid. Then, to blow-off the rancidity, the oil is heated to frying temperature. When that’s done, you have a supermarket cooking oil. That’s been done to all oils normally used, except for extra virgin olive oil. Research says about 0.5 to 1% of the oil molecules are changed and damaged during this processing. They become cyclized, cross-linked, fragmented, bond-shifted, and polymerized. The problem is that when you change a molecule from natural to unnatural you usually change it from healthy to toxic…

If you give your body the right molecules from nature, it will build healthy cells, tissues, glands, and organs. If you give it unnatural, synthetic, toxic molecules, this same genetic program can build tumors, deposits in arteries, pain in joints with swelling and inflammation, and the other molecular reactions that we call ‘disease’. This means that your genetic program is your program not only for health, but also for disease…

The second piece of important information that I found is about essential fatty acids. I knew that the word ‘essential’, when applied to nutrients, has a very specific meaning. An essential nutrient is one that the body must have for health, cannot itself make, and must therefore obtain from outside sources. Insufficiency (deficiency) of an essential nutrient leads to deterioration of health. Deficiency worsens with time. The symptoms of deficiency are degenerative in nature. Too little, for too long, of an essential nutrient leads to death. If enough of the essential nutrient is re-introduced into the diet, symptoms of the deficiency can be reversed.

That definition fits 20 minerals, 14 vitamins, 8 essential amino acids from proteins, and 2 essential fatty acids from fats. The two essential fatty acids are called omega-6 (n-6) and omega-3 (n-3). N-6 (linoleic acid; LA) was established as ‘essential’ in 1930, but n-3 (alpha-linolenic acid; ALA) essentiality for humans was established only in 1981, the year after I was poisoned and began to study fats. The timing was perfect to get in on applying this new information about n-3 being essential, which very few people knew at that time.

I also found out that our intake of n-6 has doubled over the past 100 years, albeit in a partially damaged form due to the destructive processing used, and that our intake of n-3 is down to 16% of the amount present in diets 150 years ago. Even in 1850, people were already not getting enough n-3 for best of health. Probably 95-99% of the population gets too little n-3 in their diet.

One of the main reasons for its decrease in the diet is that n-3 is quite sensitive to destruction by light, oxygen and heat. N-3 is five times more sensitive to damage than n-6. If you process n-3 the same way as n-6 cooking oils, you do even more damage to n-3 oils than what has been done to n-6 oils….

Over the past 20 years, a great deal of research has been done on n-3. That research can be summed up in one sentence. Increasing intake of n-3 in the diet improves almost all of the degenerative conditions of our time. This is because they are essential for health. Every cell, tissue, gland, and organ must have them to function normally, and most people don’t get enough.

Greg: Can you explain trans fats and the hydrogenation process so that our readers understand the difference?

The toxicity produced by the processing of cooking oils goes far beyond the problem of hydrogenation. Hydrogenation has been getting quite a bit of attention while the overall toxicity within cooking oils has been almost completely neglected.

Fundamentally, when oil is hydrogenated, hydrogen is bubbled through the oil with the goal of changing liquid oil, which has a relatively short shelf life, into a plastic, spreadable fat that has an increased shelf life. Bubbling hydrogen gas through the oil in the presence of a nickel aluminum catalyst does two things: it destroys double bonds and twists the molecules. You go from an n-3 [Omega-3] to a trans fat to a damaged n-6 [Omega-6] to an n-9 [Omega-9] with one double bond to a saturated fat. If you completely hydrogenate oil, it will become a saturated solid fat – so hard that you’d need a chisel to break out pieces of it. Its melting point is about 70°C (158°F), which is substantially higher than body temperature (97°F).

Greg: Are hydrogenated fats and trans fats the same thing? Not exactly! Completely hydrogenated fat contains no trans fats. You can only have trans fats in partially hydrogenated oils, which still contains double bonds in the molecule. It is a twist of the molecule around the double bond that makes a trans fatty acid. Without a double bond, a fat cannot be cis (natural) or trans (twisted) anymore.

Greg: We hear that hydrogenated fats and trans fats actually solidify the body’s cells – that the solidification process that occurs to the oils causes cells to solidify, as well. Is there any truth to that?

That’s a simplistic way of explaining it. Trans fats do make membranes harder, which means the body will take cholesterol out of the membranes. Consequently, the body will need more n-3 and n-6 to return the membrane to its proper flexibility. Harvard studies show that trans fats double the risk of heart attack and increase risk of diabetes.

Greg: What’s the difference between saturated, polyunsaturated, and monounsaturated fat?

Saturated just means not essential (body can make it), no double bonds (a hard fat like butter, beef fat, pork fat). Monounsaturated means not essential, one double bond (olive oil, also in butter, beef and pork fat). Polyunsaturated means two or more double bonds. Usually, polyunsaturated is used to mean essential n-6, and ‘super-unsaturated’ is sometimes used to mean essential n-3.

Fat molecules are bent by the double bonds they contain. They are made more liquid. The more double bonds a fatty acid has, the more liquid it is and the more chemically active it is.

Saturated fat is about two and a half times more stable than monounsaturated fat, which is two and a half times more stable than polyunsaturated fat, which is five times more stable than the seed n-3 super-unsaturated fats (ALA), which is five times more stable than fish n-3 (EPA and DHA).

The stability/chemical activity of oils determines the shelf life of fats and oils, as well as the energy levels that they can bring about in the body. The less stable the oil, the higher the energy it can produce in the body, and the more care it requires during processing.

Greg: We’re told to limit and avoid saturated fats and that saturated fats are bad for us. Is this true?

That’s true if the diet does not contain enough n-3, but false if n-3 intake is optimized. Saturated fats are a part of every cell membrane; they are good fuel, and the body can burn them. Ideally, saturated fats from animal sources (milk, cheese, eggs, chicken, beef etc.) should come from grass-fed, free-range, organic farms. Saturated fats have been given a bad rep utation, but in conjunction with healthy n-3 fats, saturated fats from healthy sources can be very healthy.

Here’s the story of saturated fats in context: In an n-3 deficient diet, saturated fats will make platelets stickier, and will increase insulin-resistance. That means greater risk of heart attack, stroke, embolism, and diabetes. But n-3 makes platelets less sticky and decreases insulin sensitiv ity. Saturated fats and n-3 have opposite effects. In our fat consumption, we should first consume an optimal ratio of undamaged n-3 and n-6 essential fats, emphasizing n-3 because n-3 is too low in most people’s diets. As long as n-3 wins the competition, saturated fats won’t hurt you. And, for carbohydrate addicts, fats are better fuel than carbs because fats won’t cause the blood sugar swings that lead to carb addiction.

way to make food seems to always wins out. Even though white sugar is a dirt cheap junk food product for mass production of processed foods, high fructose corn syrup was even cheaper.

“Factors for this include governmental production quotas of domestic sugar, subsidies of U.S. corn, and an import tariff on foreign sugar, all of which combine to raise the price of sugar to levels above those of the rest of the world, making HFCS cheaper for many sweetener applications...

A system of sugar tariffs and sugar quotas imposed in 1977 in the United States significantly increased the cost of imported sugar and U.S. producers sought cheaper sources. Highfructose corn syrup, derived from corn, is more economical because the domestic U.S. prices of sugar are twice the global price and the price of corn is kept low through government subsidies paid to growers. HFCS became an attractive substitute, and is preferred over cane sugar among the vast majority of American food and beverage manufacturers. Soft drink makers such as Coca-Cola and Pepsi use sugar in other nations, but switched to HFCS in the U.S. in 1984. Large corporations, such as Archer Daniels Midland, lobby for the continuation of government corn subsidies. “

Source:

http://en.wikipedia.org/wiki/High-fructose_corn_syrup

High fructose corn syrup is in nearly everything: jelly, juice, sodas, whole-grain breads, cereals, ketchup, crackers, yogurt, lunch meats, bars, sweet pickles, Applesauce, salad dressing, ice cream, cough syrup, medicines and lots more. While there has been a slow movement away from high fructose corn syrup by switching back over to cane sugar, it is still probably the most common ingredient used and found in our food supply today.

DOMINO #4-HIGH FRUCTOSE CORN SYRUP

For decades, white sugar was the primary sweetener used in the beverage and food industry. The less expensive

While all of the government generated charts that graph out diabetes rates and obesity all show a steady trajectory increase starting back in the 1940’s, a big spike occurred around the mid 1970’s as high fructose corn syrup began replacing sugar and almost a straight line spike upward after 1984 when it replaced sugar in all soda. In fact, between 1970 and 1990 there has been a 1,000 percent increase in high fructose corn syrup consumption and a correlating rise in diabetes and obesity. Health concerns have been raised about high fructose corn syrup, which allege contribution to obesity, cardiovascular disease, diabetes, and non-alcoholic fatty liver disease. In fact, we are seeing a huge increase in fatty liver disease, in young people, and those who don’t drink alcohol. The evidence is linking processed foods and high fructose corn syrup to it.

What really brought the controversy to a head in recent

years were the findings of a Princeton University research team. They found that consumption of HFCS caused considerable weight gain in rats. Here’s a highlight of the article posted on their website:

“A Princeton University research team has demonstrated that all sweeteners are not equal when it comes to weight gain: Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same. In addition to causing significant weight gain in lab animals, long-term consumption of high-fructose corn syrup also led to abnormal increases in body fat, especially in the abdomen, and a rise in circulating blood fats called triglycerides. The researchers say the work sheds light on the factors contributing to obesity trends in the United States.

HFCS CONTAMINATED WITH MERCURY & CHEMICALS

Making matters even worse, two studies have shown the toxic heavy metal mercury in a number of food products containing HFCS.

“Because two of the chemicals used in HFCS production introduce mercury into the mix, a study published in 2009 found that between one-third and one-half of all HFCS-containing products on the market tested positive for mercury contamination.

The presence of mercury in high fructose corn syrup was documented by researchers at the Institute for Agriculture and Trade Policy and published in Environmental Health. In some cases, the level of mercury was high enough that a woman eating an average amount of HFCS as represented in the American diet could ingest more than five times the maximum recommended upper limit of mercury.

The bottom line? If you love eating a highly-refined liquid sugar made with the use of hazardous chemicals and often contaminated with brain-damaging mercury, eat more high fructose corn syrup!”

Source: http://www.naturalnews.com/032948_high_fructose_corn_syrup_glutaraldehyde.html#ixzz2H7SfsaYW

Hardly any of the medical experts or pundits will ever make the association between the three elements needed for optimum health (water, minerals and oxygen) and how white sugar and high fructose corn syrup actually interfere with them in the body.

‘”Some people have claimed that high-fructose corn syrup is no different than other sweeteners when it comes to weight gain and obesity, but our results make it clear that this just isn’t true, at least under the conditions of our tests,’ said psychology professor Bart Hoebel, who specializes in the neuroscience of appetite, weight and sugar addiction. ‘When rats are drinking high-fructose corn syrup at levels well below those in soda pop, they’re becoming obese -- every single one, across the board. Even when rats are fed a high-fat diet, you don’t see this; they don’t all gain extra weight.’”

Source: https://www.princeton.edu/main/news/archive/ S26/91/22K07/)

Over a third of the U.S. population are morbidly obese, and over half are overweight. The American Diabetes Association estimates that the total national cost of diagnosed diabetes in the U.S. is $174 billion dollars. It should be rather evident that we are uncovering a massive conspiracy to ruin people’s health.

The irony is they switched over to high fructose corn syrup to save money, but the result has been a massive increase in health care costs and a much more diseased population which adds a heavy burden to our nation’s out-of-control debt crisis and an overwhelming burden upon the entire health care system in general.

Briefly, a large percentage of the HFCS consumption is coming from soda and bottled drinks. None of these beverages will hydrate the body. In fact, they actually have a dehydrating effect on the body. Even if people drank more water, which is usually not the case, consumption of any soda will eventually cause dehydration.

Furthermore, because HFCS and white sugar are virtually devoid of minerals, they are processed through the digestive system much quicker and deposited into the bloodstream rapidly. Once in the bloodstream your body needs minerals, and most specifically the trace mineral chromium, to deal with this body burden. The problem is it isn’t there, and the only option is to pull vital minerals from other areas of the body in an attempt to deal with the shortage. This burden then causes a pH imbalance which suffocates vital oxygen. Lastly, sugar is like gasoline to cancer cells. Cancer cells love sugar and need sugar to survive.

The conclusion is that a direct explosion in cancer, heart disease and diabetes are all related to the widespread use of white sugar and high fructose corn syrup which dehydrate the body, cause mineral deficiencies, and oxygendepravation. It is a guaranteed recipe for disease if you do not make every effort avoiding consuming it.

DOMINO #5 - VACCINES & ANTIBIOTICS

“The chief, if not the sole, cause of the monstrous increase in cancer has been vaccination” - Dr. Robert Bell, once Vice

President International Society for Cancer Research at the British Cancer Hospital

The claim of vaccines causing disease instead of preventing it is the most controversial topic that we are covering in this report. The fact remains that most people in the medical profession view vaccines as life saving and one of the greatest medical breakthroughs of our time. We have covered this topic quite extensively over the years through our newspaper and have challenged vaccines on a number of fronts proving the exact opposite of what is claimed.

The government and the medical community continue to deny that vaccines are the direct cause of autism, which the CDC in 2012 claims effects 1 in 88 children. Others claim it is more like 1 in 68 children, and these figures do not include all the other children with learning disabilities, ADHD, and a number of other diagnosed medical conditions.

One of the greatest lies you will ever hear is that vaccination programs caused the decline of childhood diseases in the 20th century. This is complete fiction. The truth is well documented that these rates declined by 90% before the introduction of mass/routine vaccination campaigns. This evidence is shown in different countries, and the World Health Organization was forced to concede that sanitation and better hygiene are some of the main reasons why disease mortality and morbidity have declined. Think about it – it has just been over the last century or so that we have had access to all the modern conveniences of clean water, toilets, hot water, showers, sewer sanitation and all the disinfectants available. In places such as Africa, India and other third world countries where infectious diseases are still rampant it has more to do with not having access to proper hygiene, clean water and good food than it does with not having vaccines. Vaccines can’t protect your body from drinking water that is contaminated with feces. Mandating that all doctors wash their hands, wear surgical masks and gloves is even more recent. Just simple hand washing alone before delivering babies caused a 30% drop in infant mortality. Yet the medical profession credits all of this success to vaccines.

Despite overwhelming evidence, proponents of the Sacred Cow continually covet this accomplishment as their own. Realizing that this deception is “the rock” of the Sa-

cred Cow church is essential in seeing the myth and hypocrisy of vaccines.

VACCINES ARE LOADED WITH TOXIC CONTAMINANTS

To grasp the vaccine beasts’ evil, one need only examine the ingredients of these highly toxic concoctions. Many Christians will be appalled at how vaccines are made and the contents, which resemble a witches’ brew. In short, vaccines contain toxic chemical components such as, but not limited to:

Formaldehyde (Embalming fluid constituent), Thimerosal (Nearly 50% mercury), Aluminum Phosphate (Highly toxic and carcinogenic), Antibiotics (Anti = Against Bio = Life), Phenols (Corrosive to skin - toxic to all cells), Aluminum Salts (Corrosive to tissue - neurotoxic), Methanol (Alcohol -toxic), Isopropyl (Alcohol - toxic), 2 Pheoxyethanol (Alcohol - toxic).

(The full make up of vaccines are not known. Vaccine manufacturers do not divulge their secret formulas and are protected by law in this under the guise of “proprietary data.”

In addition to these toxic chemical components, there are other toxins and poisons, which are antigenic components. These are essentially proteins capable of causing the disease and eliciting an immune response. They are the central features of each vaccine. For example, Polio vaccines or Influenza vaccines contain either killed, live or “acellular” antigens. In short, vaccines contain the pathogenic disease they are trying to prevent.

There are also contaminants and additives as well as ingredients that get included during the “serial passage” or growing of the vaccine pathogens, such as but not limited to:

Animal Blood/Serum (Calves, pigs, horses, sheep, etc.), Animal DNA (Calves, pigs, horses, sheep, etc.),

Chicken Embryo, ABORTED FETAL TISSUE (In the Measles, Mumps, Rubella and Chickenpox vaccines),

Simian ImmunoVirus - 40 (SV-40 is a monkey disease parallel to AIDS/HIV), Mycoplasma (Linked to Chronic Fatigue/ CFIDS, and many other degenerative diseases), Endotoxins (Toxic), Unknown Pathogens/Contaminants (Again... proprietary data)

Just a simple search on Google about the SV-40 virus that was found in the polio vaccine will lead you to all kinds of interesting information that shows it to be responsible for a number of cancers. After half a century, the 108th U.S. Congress House of Representatives Subcommittee on Human Rights and Wellness finally held a hearing September 10, 2003, on the simian virus (SV-40) that was included in the original polio vaccine produced and administered to children in the 1950’s and 1960’s.

Candidly, the first page of the transcript for the hearing states:

“There is no dispute that millions of Americans received polio vaccines that were contaminated with the virus called Simian Virus 40, or SV–40. There also is no dispute that SV–40 is capable of causing cancer, but there is a major dispute as to how many Americans may have received the contaminated vaccine, with estimates ranging from 4 million to 100 million people. There is also a major dispute as to when the polio vaccine supply got cleaned up. In addition, nobody knows how many people got sick or died because of the contaminated vaccines.”

Injecting foreign viruses into the body can have all kinds of unknown, deadly consequences. All vaccines have some type of effect on your DNA. DNA is what codes life to all the cells of your body. Mankind is interfering with life and health by “experimenting” on the global population with vaccines. The simple truth of the matter is those most responsible for promoting vaccines in the last century have been those involved in advancing eugenics. The evidence is there for anyone willing to do some investigation. If you don’t want to succumb to disease in your lifetime, you will examine this topic further and look into all of the other viable, natural, safe alternatives that are suppressed by medical science that can protect your body from infectious diseases people are vaccinated for to prevent.

ANTIBIOTICS KILL YOUR GOOD BACTERIA, LEADING TO SERIOUS HEALTH RISKS

“It is ironic that this humbled fungus, hailed as a benefactor of mankind, may by its very success prove to be a deciding factor in the decline of the present civilization.” - Dr. John I. Pitt, The Genus Penicillium, Academic Press, 1979

Intestinal flora (probiotics) are colonies of life generating microscopic bacteria found in both the small and large intestine. Flora serves as the intestinal system’s clean-up crew and is also responsible for synthesizing a wide variety of nutrients in a manner that is similar to how microbes in the soil function with plants. The definition of “aerobic” is anything that pertains to, or is caused by the presence of oxygen. Anything anaerobic either lacks oxygen or causes the destruction of oxygen. With probiotics, we are talking about life-giving oxygen producing bacteria.

Every cell of the body requires oxygen to survive. Without oxygen, we would be dead. Oxygen is also nature’s most effective sterilizer and deodorizer. A healthy intestinal system contains hundreds of different strains of friendly aerobic bacteria to keep the intestinal system clean and

anaerobic bacteria in check. In addition, flora supports the body’s immune system; helping it to ward off harmful pathogens and it supports the immune system’s front line defenders, such as your T-cells and natural killer cells. The whole battle of good and bad bacteria that determines health or sickness takes place primarily in your intestinal system. This is why proper digestion, waste removal, and flora balance are so critical when it comes to staying healthy or restoring lost health.

FLORA’S WORST ENEMY – ANTIBIOTICS!

While probiotic means to be in favor of life, antibiotic has the exact opposite meaning. “Anti” means to be against something. In other words, antibiotics by the very name they are referred to are counterproductive to life itself. The main problem with antibiotics is that they cannot distinguish between the good and the bad germs. Antibiotics can kill everything in most cases. Excessive use of antibiotics will literally cause havoc on your digestive system, which then has a cascading domino effect on your entire health. Antibiotics have been overprescribed by doctors for decades and very few people who use them even understand the importance of rebuilding healthy intestinal flora after taking a round of antibiotics.

If life and health are important to you, then you will avoid antibiotics, unless they are necessary to overcome a stubborn infection or keep you alive during a health crisis. Many of the health problems people are enduring today can be directly attributed to the overuse of antibiotics. Sadly, in their lack of understanding on how the human body functions, doctors are prescribing antibiotics as though they’re handing out candy. How many people run to the doctor at the first sniffle to get on a cycle of antibiotics? We need to question medical intervention a little further before putting things into our body that can potentially harm it. There are plenty of safe, natural alternatives such as colloidal silver that can do amazing things for fighting infections without harming your body’s delicate flora balance. The following information below is a snippet taken from a chapter of Doug Kaufmann’s book that was published on

Dr. Mercola’s website:

“Yeasts are opportunistic organisms. This means that as the intestinal bacteria die, yeasts thrive, especially when their dietary needs are met. They can use their tendrils, or hyphae, to literally poke holes through the lining of your intestinal wall. This results in a syndrome called leaky gut. Yeasts are not the only possible cause of this syndrome. Some scientists have linked non-steroidal, anti-inflammatory drugs (NSAIDS) such as naproxen and ibuprofen to the problem. Given their ability to alter intestinal terrain, antibiotics also likely contribute to leaky gut syndrome.

In addition to possibly causing leaky gut syndrome, I believe that parasitic yeasts can also cause you to change what you eat in that they encourage you to binge on carbohydrates including pasta, bread, sugar, potatoes, etc. So, it should come as no surprise that weight gain counts as one of the telltale signs of antibiotic damage and subsequent yeast overgrowth. By altering the normal terrain of the intestines, antibiotics can also make food allergies more likely. An array of intestinal disorders can ensue, as well. Sadly, most doctors claim ignorance concerning their patients’ intestinal disorders rather than admit that the drugs they themselves prescribed actually caused the disorders to begin with.

The time span between when patients take rounds of antibiotics and when they die interests me. That’s because I believe that few people really die of heart disease and diabetes. In actuality, antibiotics are responsible for deaths attributed to these diseases, because these drugs are what caused people to develop the diseases to begin with. And yet, incredibly, death certificates usually state the probable cause of death

syndromes have been identified, with new conditions coming to light every day.’ The report goes on to say that research indicates that “increased antibiotic use in human infancy may be associated with increased risk of developing allergies.”

Source: http://articles.mercola.com/sites/articles/archive/2003/06/18/antibiotics-bacteria.aspx

DOMINO #6 – TOXINS FOOD, INDUSTRIAL, ENVIRONMENTAL & COSMETIC

This topic is so vast that it is impossible to do full justice to it in this report. Instead, we will touch on some of the bigger issues and give you enough information to get you to investigate this more thoroughly on your own.

Most foods and beverages being sold on the market should be classified as deadly poisons. In any given year, common foods and beverages claim more victims than any terrorist organization. Most foods and beverages on the market contain artificial growth hormones, antibiotics, artificial sweeteners, artificial flavors, artificial colors, preservatives, additives, bleaches, dyes, sodium nitrate, excitotoxins, neurotoxins, heavy metals, synthetic vitamins, inorganic minerals, emulsifiers, stabilizers, solvents, hydrogenated fats, pesticides, herbicides, and other toxic compounds that were never intended for human consumption.

Why are the FDA, EPA, and USDA allowing this to occur? The answer is they are in cahoots with the corporations that are doing these things to our food supply. Major government agencies allow corporate interest groups to buy legitimacy with the American public. The federal government, on behalf of the big corporations, is rubber stamping toxic warfare to be conducted against the American people by allowing many of these potentially harmful products on the market. Unless you understand the seriousness of these problems and take action yourself, chances are likely that you will succumb to some kind of illness or health problem and exit this planet prematurely. While we can’t focus on every single food toxin described above, let’s look at two of the most common in a little more depth – MSG and Aspartame.

without mentioning whether the deceased had a history of taking antibiotics.

Remember, antibiotics are dangerous mycotoxins -- fungal metabolites. Just as importantly, medical experts have written articles maintaining that these drugs kill people. But, other experts insist on remaining skeptical as to the problem, even though these same experts readily recognize the link between weakened immune systems and death.

According to the 2001 Allergy and Asthma Report, the first immunodeficiency syndrome was identified in 1952. This document tells us that since that time, ‘more than 95 immune

MSG is found in so many products that are on the market that there would be a famine if the government ever mandated that this ingredient be removed. It is so common that you literally have to avoid all fast food restaurants, almost all brand-name packaged, boxed or canned foods, and most soda and bottled drinks. MSG is the acronym for monosodium glutamate. Technically speaking, MSG is approximately 78% free glutamic acid, approximately 21% sodium, and up to 1% contaminants.

According to the Price-Pottenger Nutrition Foundation, “MSG is a food additive that enhances flavors in food. It virtually has no flavor of its own, but neurologically causes people to experience a more intense flavor from the foods that they eat containing the substance. To millions of consumers, it means experiencing an adverse effect from the additive and possible adverse health effects in the future. To the food industry, it means increased profits, a simple way to balance taste in a product line and mask unwanted tastes, and to

make otherwise unpalatable foods acceptable. In particular, MSG helps replace flavor lost by elimination of fat in many low-fat and no-fat foods.”

Let’s take what Price-Pottenger said one step further. MSG addicts people to a food or beverage. That’s one of the main reasons why it is used. The FDA requires food manufacturers to label monosodium glutamate. Unfortunately, there are a whole host of other ingredients that are found on labels that contain free glutamic acid and are used deceptively by manufacturers to mislead consumers that may want to avoid this toxic agent. Here’s a list of ingredients found on many labels that usually contain MSG that you need to be aware of:

Natural flavoring, natural flavors, yeast extract, autolyzed yeast, textured protein, hydrolyzed protein, seasonings, sodium caseinate, gelatin.

Any time you see one of these ingredients on a product label, even if it’s in a health food store, you should consider avoiding it if you don’t want to consume MSG. The words “Natural Flavoring” or “Natural Flavors” are some of the most deceptive ingredients listed on the labels of many foods and beverages. The Code of Federal Regulations mandates that the terms “Flavors,” “Natural Flavors,” or “Flavorings” may not include MSG, hydrolyzed proteins, and autolyzed yeast. Each of these must be declared on the label by its common name rather than hidden within another blanket.

However, manufacturers have some clever and deceptive ways to get around these regulations. Companies are able to bypass these laws by changing the molecular structure of the chemical they are trying to hide until its previous name no longer exists. If there is one molecule difference with MSG, and the chemical mixture tastes like a “natural flavor,” that is all they need to call it one and not MSG.

One of the leading experts on the dangers of MSG and other artificial food ingredients is Dr. Russell Blaylock, M.D., author of the book “Excitotoxins – The Taste That Kills.” Blaylock says that MSG literally stimulates neurons to death, causing brain damage of varying degrees. Blaylock contends that there is scientific evidence that proves MSG and other excitotoxins like aspartame can cause brain damage in your children, affect your nervous system, and even precipitate many of the neurodegenerative brain diseases such as Parkinson’s disease, ALS, and Alzheimer’s disease. In Blaylock’s book, he talks about the findings of Dr. John W. Olney, M.D., a neuroscientist working at the Department of Psychiatry at Washington University in St. Louis. Dr. Olney tested MSG on animals, and Blaylock says: “His findings indicated that MSG was not only toxic to the retina, but also to the brain. When he examined the animals’ brains, he discovered that specialized cells in a critical area of the animals’ brain, the hypothalamus, were destroyed after a single dose of MSG.”

Aspartame is probably one of the most toxic substances you can put into your body. Trying to avoid consuming aspartame is like trying to find your way through a maze. If the food giants can’t get you with MSG, then they’ve got aspartame as their clean-up hitter. Aspartame is found

in thousands of different products on the market, everything from gum, breath mints, diet soda, tea, sports drinks, candy bars, yogurt, protein powders, ice cream, children’s vitamins, cake mixes, coffee creamers, toothpaste, mouthwash, ad Infinitum.

Aspartame is made up of three chemicals: aspartic acid, phenylalanine, and methanol. Aspartame is the generic name for the common brand names NutraSweet and Equal. Like MSG, aspartame is also classified as an excitotoxin and a neurotoxin. There is no single substance that has ever been used like aspartame that has caused as many adverse side effects in people. There are over 92 different documented symptoms listed by the FDA as being caused by aspartame including Headaches/migraines, dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss, heart palpitations, breathing difficulties, anxiety attacks, slurred speech, loss of taste, tinnitus, vertigo, memory loss, and joint pain.

While these issues above just deal with the food, we are literally barraged with a host of other environmental and industrial toxins that are present in our air and water. There is evidence of widespread contamination of water resources in many areas of our country coming from agriculture, urban runoff/storm water, and municipalities adding these chemicals to our water. More than 200 chemical constituents have been documented in tap water alone. The health effects of long term exposure to many of the contaminants entering our water supply are unknown.

Below is a list of many of the common contaminants that can be found in public and private drinking water supplies.

2,4,5-TP, 2,4-D, Alachlor, Arsenic, Asbestos, Atrazine, Bacteria, Barium, Cadmium, Carbufuran, Chloramine, Chlordane, Chlorides, Chlorine, Chlorination By-Products, Cryptosporidium, Cysts, Dibromochloropropane, Ethylene Dibromide, Fluoride, Heptachlor, Hydrogen Sulfide, Lead, Lindane, Mercury, Methoxychlor, MTBE, Nitrate, Nitrite, Particulate Matter, PCB, Perchlorates, Radium, Radon, Selenium, Styrene, Total Dissolved Solids (TDS), Toxaphene, Trichloroethylene (TCE), Trihalomethanes (TTHM), Volatile Organic Chemicals (VOCs), Xylenes.

On top of all the chemicals we consume, we are literally poisoning ourselves to death with soap, shampoo, toothpaste, mouthwash, deodorant, lipstick, makeup, creams and a host of cosmetics. Over the past half century, tens of thousands of new chemicals have come into use. They have revolutionized industrial processes and changed the way we live. It is estimated that approximately 1000 new chemicals are quietly introduced to the marketplace every year. Some have been shown to be carcinogens and have toxic effects on reproduction in humans and animals. Others may be endocrine disrupters, chemicals that affect the hormone producing organs of the body.

All of these chemicals have a correlating negative effect on the body’s cells. There is only so much that the liver, kidneys, colon, lymphatic and respiratory system can process before the body becomes overwhelmed. If you have a chance of warding off disease, you will have to make a

concerted effort avoiding as many of these toxins as possible, even though it is not entirely possible to eliminate them. That’s why regular detoxification protocols are imperative. However, avoiding many of the food contaminants is not as hard as you think if you start eating wisely. It is also possible to use very powerful and effective water filtration devices that can remove a large percentage of all these contaminants. You really have no choice except to do your best and make the investment because the result is an early exit from the planet if you don’t take any action.

DOMINO #7 – GENETICALLY MODIFIED FOODS (GMOs)

The entire human race has been turned into a genetic experiment. This all started back in the mid 1990’s when Monsanto and a few other biotech companies thought they knew what was best for our foods and started manipulating milk production with cows and the genetic traits of key crops such as soy, corn, cotton and canola. Tinkering with genes and doing things with foods that God never intended is a gross violation of creation. In a little over 15 years, we’ve gone from very few genetically altered products being on the market to having almost 70 to 80% of the bottled, canned and packaged food products on the market containing at least one ingredient that came about through genetic engineering.

There are no laws that mandate that food companies have to tell us which ingredients are genetically engineered. We’ve been denied our right to know what’s going into a product. The FDA doesn’t believe we need to be concerned; they claim that a product is the same as long as its nutritional make-up is the same. This means that if a tomato is still red and has the same relative protein, fat and carbohydrate content that a conventional tomato has, it’s not important what genes were inserted onto its DNA. The EPA says these foods are safe even though genetic engineering has turned some crops into pesticide breeding factories. Other crops have been manipulated to make them immune to herbicides such as Roundup. Genetic engineering isn’t about creating better products that benefit humanity. It is a huge scam, and it’s being used to destroy farmers and allow a handful of corporations such as Monsanto to control all food production on planet earth.

The sad truth is we really don’t know what the long-term

consequences are going to be from eating foods manipulated through genetic engineering. There were no human safety studies done to validate these products to be safe before being released into the market. The government never required it, and the biotech companies tried to bury any field tests they conducted that showed a potential problem. There are hundreds of well respected scientists who question genetic engineering. Some say there may be a link to cancer from these foods. Our DNA could be altered and send incorrect messages to our cells that cause mutations because we’re now eating genes that we never ate before.

Researches such as Jeffrey Smith, author of the book “Seeds of Deception” and “Genetic Roulette” says that there is evidence to show that gut flora has been found to contain the bacterial genes used in altering genetically engineered crops. Well, is that a concern? Gut flora and digestion are what keeps us alive. Your body needs healthy gut flora to process all of its nutrition. As we discussed earlier, pesticides and fertilizers actually destroy beneficial microbes in soil that plants use to uptake nutrients. The same thing could be happening when genetically engineered ingredients enter our digestive system. The biggest area of impact is mineral depletion, and as we already know, mineral deficiencies are a big cause of disease. We don’t have a clue what effect these genes may have on our flora or our digestive system in the long run. We’ve got sick crops, sick animals and sick people that have all been harmed in some way or another by genetic engineering, yet we’re turning a blind eye as though everything is fine. The only way to avoid the problem for sure, at least for now, is to go organic.

Many dairy cows today are injected with a powerful genetically engineered hormone called rBGH or Recombinant Bovine Growth Hormone. This hormone is a genetically engineered replica of the natural growth hormone somatotropin that is produced in a cow’s pituitary gland. Cows injected with rBGH produce up to 30% more milk compared to non-treated cows. Unfortunately, the result is a lot of sick cows because this process is something entirely unnatural. This is cows on steroids! To treat the sick cows, the entire herd is given powerful antibiotics and other drugs. We’re told from the government that very little if any of these by-products make their way into dairy products consumed by humans. However, in 1990 the government raised the standard for antibiotic residues in milk from one part per hundred million to one part per million. That’s a hundred-fold increase! Did you know that the largest users of antibiotics are dairy farmers? To think that these by-products aren’t making their way into dairy products is absurd.

Robert Cohen, author of the controversial book “Milk –The Deadly Poison” says that the new milk from cows treated with rBGH contains increased levels of these same potent growth factors. Could this be one of the reasons why young girls and boys are going through puberty at a much earlier age than before? According to Cohen, “After cows were injected with this hormone, their milk contained increased levels of another hormone, insulin-like growth

factor-I (IGF-I), the most powerful growth hormone occurring in nature. The greatest biological coincidence of all time had occurred. IGF-I was identical between cows and humans. No other hormone known to science is identical between another species of animals and humans. IGF-I is the lone exception, containing 70 amino acids in the same gene sequence in humans and bovines. When we drink milk we are taking in the most powerful hormone naturally produced by our own bodies. However, the survival of this growth hormone in milk is safeguarded by naturally occurring mechanisms unique to milk.”

We have also seen some very disturbing evidence recently where guinea pigs fed an exclusive diet of GMO corn developed large tumors and had heavy amounts of damage to multiple organs. There are so many reports of ill effects from GMO’s that it is astounding they are even allowed on the market. There are reports of health problems from unapproved corn called Star-Link that found its way into a host of products. There are farmers who have reported that their entire herds became sterile after feeding them GMO corn. There are links to infant mortality, allergies, organ defects, intestinal damage, liver damage and a wide range of other problems. If you are serious about not becoming another disease statistic, then avoidance of GMO’s is imperative.

PHARMACEUTICAL DRUGS ONLY TREAT SYMPTOMS WHILE DOING NOTHING TO FIX THE UNDERLYING CAUSES OF DISEASE

As we conclude our examination of the seven dominos of disease, we have to put this into perspective when it comes to drug based medicine. Nothing in Big Pharma’s medical tool box fixes any of these causes of disease. What pharmaceutical drugs can cure the damage caused by refined, processed foods? What pharmaceutical drugs can fix widespread mineral and nutritional deficiencies? What pharmaceutical drugs can detoxify the body of pesticides, heavy metals, toxic fats and oils, vaccine contaminants, food toxins and other environmental toxins? What pharmaceutical drugs can correct the damage caused by GMO foods? What pharmaceutical drugs can correct free radical damage in the body as a result of all these dominos of disease? The answer to every one of these questions is none! How could pharmaceutical drugs fix any of these problems when they’re poisonous, destructive, symptom suppressive agents instead of nutritive, constructive and healing agents? Unless a patient under a doctor’s care addresses water, minerals and oxygen or takes the initiative to do it on their own they will never be set free from disease and will spend a lifetime in bondage to drug based medicine while getting worse and worse; eventually dying long before they should be.

Symptom suppression with “anti” medication is analogous to snipping the wire to a blinking oil light on your car’s dashboard and thinking that you fixed your engine instead of lifting up the hood and putting oil in your engine, so the light goes off. Disease and symptoms are separate entities. Medical science teaches they are one and the same, and

by temporarily alleviating symptoms through drugs, you have somehow cured the disease. This brain-dead mentality of looking at symptoms as the disease has been going on since the indoctrination of medicine back in the early 1900’s. In their ignorance they are shoving disease deeper into a chronic state that will eventually require more radical procedures of butchery and mutilation because they never address the direct causes of disease.

THE MOST IMPORTANT MINERALS MISSING FROM OUR FOODS THAT ARE NEEDED TO NOURISH AND REPAIR CELLS & WARD OFF DISEASE

Chromium: It could be said that diabetes and heart disease are the greatest things since sliced bread in terms of the dramatic increase! Researchers at the U.S. government’s National Institutes of Health established the mineral chromium as an essential nutrient over 50 years ago. It was established as essential for one very specific reason. Chromium was determined as necessary for blood sugar metabolism, and is the most important mineral needed in the body for preventing or reversing type II diabetes. Chromium is referred to as a trace element because very little is needed. However, the very little needed is very much needed in a very, very big way. Requirements are measured in micrograms, which is a measurement of one part per million. Most chromium supplements on the market, such as chromium picolinate, are synthetic and could be toxic to the body.

The refining of whole wheat into bleached, white flour removes 91% of chromium, and refining of raw sugar cane into white sugar removes 98% of the chromium. Government figures indicate that white flour and white sugar constitute more than a third of the American diet.

Selenium: Continuing research has shown a positive correlation between selenium supplementation and cancer prevention in humans. The higher the blood levels of selenium, the lower the cancer incidence. The lower the blood levels of selenium, the higher the cancer incidence. Interestingly enough, 92% of selenium is removed when white flour is made, and all refined, enriched and processed foods are missing adequate selenium. Selenium is extremely important for protecting the prostate, breasts, colon and thyroid. The U.S. NIH notes that selenium is important in managing bad cholesterol (LDL). With 1 out of 2 people expected to come down with cancer in their lifetime, taking a daily dosage of selenium is a must.

The amount of selenium in soils varies a lot around the world, which means that the foods grown in these soils also have differing selenium levels. In the U.S., the Eastern Coastal Plain and the Pacific Northwest have the lowest selenium levels. People in these regions naturally take in about 60 to 90 mcg of selenium per day from their diet. Although this amount of selenium is adequate, it is below the average daily intake in the U.S., which is 125 mcg.

Selenium is used for diseases of the heart and blood vessels, including stroke and “hardening of the arteries” (atherosclerosis). It is also used for preventing various cancers

including cancer of the prostate, stomach, lung, and skin. Some people use selenium for under-active thyroid, osteoarthritis, rheumatoid arthritis (RA), an eye disease called macular degeneration, hay fever, infertility, cataracts, gray hair, abnormal pap smears, chronic fatigue syndrome (CFS), mood disorders, arsenic poisoning and preventing miscarriage.

Silica/Silicon: Silicon is an essential trace mineral that plays a biological role in the processes by which bone, cartilage, connective tissue and skin are formed and is a component of collagen. In fact, silicon is the key to collagen. The human body contains approximately 7 grams of silicon, which is present in various tissues and body fluids. The silicon present in tissues is mostly bonded to glycoproteins such as cartilage, whereas the silicon in blood is nearly entirely found as either free orthosilicic acid or linked to small compounds. Over 95% of silicon is removed during the refining process of whole wheat. Silica is what literally holds us together and also plays an extremely important role in the central nervous system.

Silicon has been recently regarded as an essential mineral required by the body. It is needed for the optimal growth and efficient production of mucopolysaccharides and collagen in connective tissues – helps increase the strength and reduce the permeability of the extra-cellular matrix in connective tissues including the arteries, trachea, tendons, bone, teeth and skin. It also has a catalytic role in the mineralization of new bones. Silicon, therefore, facilitates the healing process in the body and helps to build the immune system.

Magnesium: Magnesium is the fourth most abundant mineral in the body and is essential to good health. Approximately 50% of total body magnesium is found in bone. The other half is found predominantly inside cells of body tissues and organs. Only 1% of magnesium is found in blood, but the body works very hard to keep blood levels of magnesium constant. Magnesium is an alkaline mineral and is one of the primary minerals that get depleted quickly in the body by too much acid in the diet. Like chromium, selenium and silicon, most usable magnesium is missing from refined grains with estimates of 75% or more being removed during the refining of white flour. Magnesium is needed for more than 300 biochemical reactions in the body. It helps maintain normal muscle and nerve function, keeps heart rhythm steady, supports a healthy immune system, and keeps bones strong. Magnesium also helps regulate blood sugar levels, promotes normal blood pressure, and is known to be involved in energy metabolism and protein synthesis. There is an increased interest in the role of magnesium in preventing and managing disorders such as hypertension, cardiovascular disease, and diabetes. Dietary magnesium is absorbed in the small intestines. Magnesium is excreted through the kidneys.

Calcium: The body needs calcium to maintain strong bones and to carry out many important functions. Almost all calcium is stored in bones and teeth, where it supports their structure and hardness. The body also needs calcium

for muscles to move and for nerves to carry messages between the brain and every body part. In addition, calcium is used to help blood vessels move blood throughout the body and to help release hormones and enzymes that affect almost every function in the human body. Insufficient intakes of calcium do not produce obvious symptoms in the short term because the body maintains calcium levels in the blood by taking it from bone. Over the long term, intakes of calcium below recommended levels have health consequences, such as causing low bone mass (osteopenia) and increasing the risks of osteoporosis and bone fractures. Calcium is an alkaline mineral and one of the primary minerals the body uses to buffer acids from an acidic diet. It is very important to avoid an acidic diet because it quickly depletes your calcium stores from bones and teeth. Anyone who drinks soda regularly should be especially concerned about getting adequate amounts of good calcium in the body.

Potassium: Potassium is a mineral that the body needs to work normally. It helps nerves and muscles communicate. It also helps move nutrients into cells and waste products out of cells. A diet rich in potassium helps to offset some of sodium’s harmful effects on blood pressure. Your body needs potassium to: build proteins, break down and use carbohydrates, build muscle, maintain normal body growth, control the electrical activity of the heart, control the acid-base balance

Sulfur: Sulfur is found in the cells of all living organisms (plant & animal). Sulfur plays a critical role in the oxygenation and detoxification of all cells. Simply put, the “Sulfur Cycle” was broken over 70 years ago when farmers switched from using manure as a fertilizer to chemical based fertilizers and also began spraying the farmlands of the world with toxic pesticides. What few knew at the time is that these “man-made” agents would inhibit sulfur in the human body, eventually leading to a global disease epidemic. The fact is almost every person alive is “Sulfur Deficient”. What’s worse, any food product that has been refrigerated, canned, cooked or packaged has most likely lost any usable sulfur.

Organic Sulfur is not a drug or prescription medicine. It is a mineral food supplement that supplies the cells of the body with one of the most vital minerals necessary for oxygen uptake in the cells and cellular detoxification.

Organic Sulfur has a long history as a healing agent in the human body. For centuries mankind has soaked in sulfurrich springs to help heal a variety of ailments. It is the presence of sulfur that is believed to assist in easing joint pain. MSM is a naturally occurring nutrient that provides the body with essential sulfur and methyl groups that are used in the healing and repair processes. It is these healing and repairing abilities that make it an optimal choice for athletes recovering from soft tissue and joint injuries. Organic Sulfur can safely be taken long term with no documented side effects!

Iodine: All the cells in the body need iodine for proper functioning. All glands (thyroid, adrenal, etc.) especially need iodine for the production of hormones. Dr. David

Brownstein, a world renowned expert on iodine believes that iodine deficiency is a major cause of breast cancer and other diseases of the reproductive organs such as ovarian, Uterus and prostate cysts and cancers. Iodine levels in U.S. soil have fallen 50 per cent over the past 50 years, and soil in the US is deficient in iodine. The Great Lakes region has some of the lowest soil iodine levels in the world. This results in high levels of cancers related to iodine deficiency. Dr. Brownstein has been quite successful in treating fibrocystic breast disease (cysts in the breast) with iodine/iodine supplementation. Other medical authorities agree that iodine deficiency can lead to fibrocystic breast disease and/ or ovarian cysts.

Some other medical conditions associated with iodine deficiency are goiters, Graves’ Disease, Hashimoto’s Disease, fatigue and impaired immune system function. Iodine deficiency during pregnancy can lead to miscarriages, and reduced IQ in surviving offspring. The World Health Organization says that iodine deficiency is the largest single cause of mental retardation. Iodine also detoxifies the body by removing mercury, fluorides, chlorides, and bromides.

Vanadium: Vanadium in human health is described as a building material of bones and teeth. However, another very interesting and promising application for vanadium in human health emerges from recent studies that evaluated the role of vanadium in the management of diabetes. Vanadium is present in a variety of foods but is also another very important mineral that is deficient in a majority of people today due to refined, processed foods.

In animals, vanadium has been shown essential (1-10 microg vanadium per gram of diet). There is only circumstantial evidence that vanadium is essential for humans. However, in doses ranging from 0.083 mmol/d to 0.42 mmol/d, vanadium has shown therapeutic potential in clinical studies with patients of both insulin-dependent diabetes mellitus (IDDM) and noninsulin-dependent diabetes mellitus (NIDDM) type.

Boron: Boron is used for building strong bones, treating osteoarthritis, as an aid for building muscles and increasing testosterone levels, and for improving thinking skills and muscle coordination. Since 1963, evidence has accumulated that suggests boron is a safe and effective treatment for some forms of arthritis. The initial evidence was that boron supplementation alleviated arthritic pain and discomfort. This was followed by findings from numerous other obser vations epidemiologic and controlled animal and human experiments. These findings included a)analytical evidence of lower boron concentrations in femur heads, bones, and synovial fluid from people with arthritis than from those without this disorder; b) observation evidence that bones of patients us-

ing boron supplements are much harder to cut than those of patients not using supplements; c) epidemiologic evidence that in areas of the world where boron intakes usually are 1.0 mg or less/day the estimated incidence of arthritis ranges from 20 to 70%, whereas in ar-

eas of the world where boron intakes are usually 3 to 10 mg, the estimated incidence of arthritis ranges from 0 to 10%; d) experimental evidence that rats with induced arthritis benefit from orally or intraperitoneally administered boron; e) experimental evidence from a double-blind placebo-boron supplementation trial with 20 subjects with osteoarthritis. A significant favorable response to a 6 mg boron/day supplement was obtained; 50% of subjects receiving the supplement improved compared to only 10% receiving the placebo. The preceding data indicate that boron is an essential nutrient for healthy bones and joints and that further research into the use of boron for the treatment or prevention of arthritis is warranted.

Zinc: Zinc is an essential trace element found in every cell. While studies have indicated that about 12% of Americans are deficient in zinc, our ability to absorb zinc declines with age and it is estimated that this percentage increases to 45% in older Americans

Zinc performs a variety of important functions, including strengthening the immune system, protecting cell membranes against free radicals, preventing cell structural damage and repairing damaged DNA. Zinc also is instrumental in healing wounds, supports the stabilization of blood glucose, supports neurological function, maintains the senses of taste and smell, and stimulates activity in approximately 100 different enzymes.

In addition, Zinc supports normal growth during pregnancy, childhood, and adolescence and helps to protect against macular degeneration, a cause of blindness in adults over the age of 60. Zinc can even help boost libido. Zinc may also be effective in treating such conditions as acne, eczema, anorexia Nervosa, and those suffering from trauma after surgery.

Trace Minerals: Trace minerals consist of over 70 other minerals that are all present in the ocean and in our bodies. While these minerals are needed in much smaller quantities that any of the others mentioned above, trace minerals act like the spark plugs that make all the other minerals in the body work better. It’s very interesting that human blood plasma almost mirrors the mineral profile of the ocean. A vast majority of the population is deficient in trace minerals due to all of the issues outlined in this report. One of the best ways to supply the body with vital trace minerals is from organic sea plants which hold all of them in a matrix that works incredibly well inside the body.