Tuesday, April 10, 2012

How to keep your kidneys healthy, happy and stone-free

Kidney stones are one of the most excruciatingly painful conditions a person can develop. But a recent study published in the Journal of Urology has found that maintaining high intake of calcium and fluids, and cutting back intake of refined salt, can help to prevent kidney stones from forming. Dandelion, aloe vera, apple cider vinegar, cranberry, magnesium, and potassium can all help prevent, or even pass, kidney stones as well.

Dr. Mathew Sorensen, a urologist at the University of Washington School of Medicine (UWSC) in Seattle and his colleagues evaluated data on more than 78,000 American women who were tracked for eight years. During this time, one in 40, or 2.5 percent, of these women reportedly developed kidney stones for the first time.

What the researchers discovered, however, was that high intake of calcium and fluids was linked to a lowered risk of developing kidney stones, while those with the lowest intakes had the highest risk. The 20 percent of women who ate the most calcium, for instance, were 28 percent less likely to develop kidney stones compared to the 20 percent of women who ate the least calcium.

The findings were similar among women who drank the most fluids, which were 20 percent less likely to develop kidney stones compared to those who drank the least fluids. Salt intake, however, appeared to have the biggest effect, as the 20 percent of women who ate the most salt were 61 percent more likely to develop kidney stones than the 20 percent who ate the least salt.

The calcium finding is particularly interesting, as it is widely believed that calcium intake contributes to the formation of kidney stones. But it appears as though eating foods naturally-rich in calcium -- sesame seeds, sardines, collard greens, spinach, kelp, garbanzo beans, and broccoli are a few good examples -- can help prevent the formation of kidney stones.

Dandelion, a powerful medicinal herb that is a known diuretic, also helps increase the amount of urine the body produces, which is believed to help dilute the components that contribute to the formation of kidney stones, and flush them from the body. Aloe vera, apple cider vinegar, cranberry, magnesium, and potassium can all help with preventing kidney stones as well.

"Protein and oxalates in the body have more to do with causing kidney stones than calcium does," write Dr. George Kessler and Col. Leen Kapklein in their book The Bone Density Program: 6 Weeks to Strong Bones and a Healthy Body. "[T]he more natural calcium you get from the foods in your diet, the less likely you are to develop kidney stones."

Sources for this article include:

http://www.reuters.com

http://www.umm.edu/altmed/articles/dandelion-000236.htm

http://www.herbcompanion.com

http://www.whfoods.com/genpage.php?tname=george&dbid=48

Study: EPA-approved GMO insecticide responsible for killing off bees, contaminating entire food chain

Early last year, leaked documents obtained by a Colorado beekeeper exposed the U.S. Environmental Protection Agency's (EPA) illegitimate approval of clothianidin, a highly-toxic pesticide manufactured by Bayer CropScience that the regulatory agency knew was capable of killing off bees (http://www.naturalnews.com/030921_EPA_pesticides.html). Now, a new study out of Purdue University in Indiana has not only confirmed, once again, that clothianidin is killing off bees, but also that clothianidin's toxicity is systemic throughout the entire food chain, which could one day lead to the catastrophic destruction of the food supply.

The study, which was published in the online journal PLoS ONE, investigated the various methods and routes by which a class of insecticides known as neonicotinoids, which includes clothianidin, are harming honey bees. They discovered that both clothianidin and thiamethoxam, another component of neonicotinoid insecticides, persist in "extremely high levels" in planter exhaust material produced during the planting of crops treated with these insecticides, which runs contrary to industry claims that the chemicals biodegrade and are not a threat.

The research team also found neonicotinoid compounds in soil, including in fields where the chemicals were not even sprayed, as well as on various plants and flowers visited by bees. Based on their analysis, the researchers involved with the study determined that bees actively transfer contaminated pollen from primarily neonicotinoid-treated corn crops, and bring it back to their hives. The bees also transfer neonicotinoid compounds to other plants and crops not treated with the chemicals, which shows just how persistent these chemicals truly are in the environment.

You can read the entire report for yourself at the following link:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3250423/?tool=pubmed

"This research should nail the coffin lid shut on clothianidin," said Laurel Hopwood, chairwoman of the Sierra Club's Genetic Engineering Action Team, who is petitioning the EPA to finally ban these chemicals after years of needless delay. "Despite numerous attempts by the beekeeping industry and conservation organizations to persuade the EPA to ban clothianidin, the EPA has failed to protect the food supply for the American people."

Without bees, which are now dying off at an alarming rate due to exposure to clothianidin and various other insecticides and fungicides, one third or more of the food supply will be destroyed, including at least 100 varieties of fruits and vegetables that rely on bees for pollination. This is why Dr. Neil Carman, Ph.D., scientific advisor to Sierra Club, has put out a call for the EPA to immediately ban the use of clothianidin and the other neonicotinoid insecticides for the sake of protecting the food supply from irreversible destruction.

Sources for this article include:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3250423/?tool=pubmed

http://iowa.sierraclub.org/Agriculture/agriculture.htm

http://www.beyondpesticides.org/dailynewsblog/?p=6919

http://www.naturalnews.com/030921_EPA_pesticides.html

Thanks to BPA and other chemicals the new age of puberty for girls is 10

Girls as young as 7 years old are now beginning to develop breasts and undergo other body changes that their mothers had not experienced until years later. The prime culprit for this new phenomena is bisphenol A, better known as simply BPA.

BPA is a colorless solid chemical compound which has two phenol chemical groups and is widely used to make polycarbonate polymers and epoxy resins used to make plastics. Prolonged storage as well as high heat cause BPA to leech out. When BPA is leeched into the human body, it mimics estrogen and can offset the delicate hormonal balance in the developing child.

Too profitable to fail?

So widespread has BPA become that it is now found in the vast majority of plastics used commercially today. Most containers and plastic bags contain the compound and it is even found in dollar bills and toilet paper. Most bottled water, which is often subjected to extreme temperatures, has an increased concentration of BPA in the water content. A majority of canned products contain BPA, used as lining for the insides of cans. Microwavable food often comes in containers or bags containing BPA and is especially susceptible to leeching due to high temperatures.

As Natural News reported in April, 2010, the average age that girls begin puberty currently stands at around ten years - a drop of more than a year in a single generation. Notably, a century ago the average age for the onset of puberty in girls was 16. Early onset of puberty in girls can cause a number of problems later in life due to hormonal imbalance, including increased risk of breast cancer. Studies have shown that risk of breast cancer is reduced by7 percentfor every year the onset of puberty is delayed.

Natural News also reported in 2010 that Canada was the first country in the world to declare bisphenol A (BPA) to be a toxic substance that poses risks to human health and the environment. However, annual BPA sales have been estimated at $8 Billion and as history has shown us time and again, it is unlikely that the United States will take action anytime soon against such a highly profitable item. In fact, just this past week Natural News reported that -right on cue - the FDA announced that it would not ban BPA due to lack of evidence of harm.

Other early puberty culprits

While BPA has been identified as a major cause of the early onset of puberty in young girls, it is far from the only culprit. Another class of compounds known as phthalates have been similarly found to disrupt hormone balance. Phthalates are a class of chemicals used as softeners, or plasticizers, in polyvinyl chloride (PVC) vinyl products, including children's toys, decorating and building products, blood bags and solvents. Phthalates are also found in cosmetics, personal care products, wood finishes and insecticides.

Another likely culprit in early puberty onset is the growth hormones which are found in abundance in meat and dairy products. It is likely the growth hormones which are fed to fatten cows, chickens and other food animalsto increase dairy production are behind much of the links which studies have observed between meat and dairy consumption and the early onset of puberty in girls.

Many believe that soy foods and products also play a role in hormonal imbalance problems. Soy is heavily promoted as a health food, but is often highly genetically modified. In addition, soy contains large amounts of estrogen and has been found to affect hormone balance.

Sources included:

http://en.wikipedia.org/wiki/Bisphenol_A
http://naturalsociety.com
http://www.naturalnews.com/028616_puberty_chemicals.html
http://nutritionfacts.org
http://www.naturalnews.com/030343_BPA_toxic_chemicals.html
http://www.naturalnews.com/035453_FDA_BPA_chemicals.html

About the author:
Tony Isaacs, is a natural health author, advocate and researcher who hosts The Best Years in Life website for those who wish to avoid prescription drugs and mainstream managed illness and live longer, healthier and happier lives naturally. Mr. Isaacs is the author of books and articles about natural health, longevity and beating cancer including "Cancer's Natural Enemy" and is working on a major book project due to be published later this year. He is also a contributing author for the worldwide advocacy group "S.A N.E.Vax. Inc" which endeavors to uncover the truth about HPV vaccine dangers.

The 5 best natural antibiotics and anti-virals that destroy superbugs and just about everything else

Sir Alexander Fleming discovered the antibacterial power of the mold Penicillium notatum in 1928. Even though it was a natural healing agent effective in destroying Staphylococcus aureus and other noxious bacteria, the pharmaceutical industry got hold of nature's bounty and it became -- along with multiple other Big Pharma inventions -- the nightmare of modern antibiotics, causing as many problems for mankind as they were supposed to help. Because of the overuse of antibiotics, super-bugs have developed that are resistant to all but the most powerful drugs, whose side effects are often dangerous.

In nature's infinite wisdom, several other highly effective substances exist with antibacterial, antifungal and antiviral properties, all able to protect the human body safely and with deep healing powers. You don't have to go much farther than the refrigerator or your pantry cupboard to find safe, delicious foods and herbs to eradicate the most virulent bacteria and viruses.

Garlic

Garlic has been used worldwide for thousands of years for medicinal purposes. This wonder plant treats everything from a simple earache to pneumonia, MRSA, Helicobacter pylori, the flu and even the black plague. Contemporary research has confirmed that garlic possesses numerous antioxidants that kill bacteria and free radicals in the blood protecting the immune system and making it stronger. Garlic's active ingredient allicin can also attack and destroy a variety of viruses -- unlike modern antibiotics -- as well as fugal infections, such as candida. Taking garlic supplements as a prophylactic may help to protect against various pathogens and prevent the onset of disease.

Echinacea

Echinacea has been used for hundreds of years to strengthen the immune system and fight a variety of infections. Traditionally, echinacea was used to treat open wounds, diptheria, cellulitis, blood poisoning, syphilitic lesions and other bacterial-related diseases. Although it's mostly used today for fighting colds and flu, this potent herb possesses the ability to destroy the most virulent bacteria such as Staphylococcus aureus which causes deadly MRSA.

Colloidal Silver

The germicidal and antibacterial properties of colloidal silver were discovered almost a century ago. Numerous clinical cases and anecdotal evidence provides us with the knowledge of the power of colloidal silver to kill bacteria, fungal infections and viruses. Even though the FDA has tried to discredit the efficacy of this important healing substance, the effects of colloidal silver in the treatment of bacterial diseases such as MRSA, topical wounds, sores and infections speaks for itself.

Pau D'Arco

Pau d'Arco is an herb native to South America whose active ingredient lapachol, has been found to relieve a wide range of infections include those initiated by bacteria, viruses and fungus. Studies suggest that Pau d'arco may also have cancer-fighting properties, although more research is needed. Pau d'arco was used by the Indians of South America to strengthen the immune system and fight life-threatening diseases. It's best consumed as a tea or decoction.

Manuka Honey

The most delicious and deadly agent that works to kill bacteria is Manuka honey, which comes from Australia and New Zealand. Researchers have discovered that Manuka honey applied topically can kill a wide range of pathogens, including MRSA and flesh-eating bacteria. Scientists were pleased by the fact that the treated bacteria didn't build up any resistance, rendering the honey ineffective.

Sources for this article include:

University of North Carolina at Wilmington Graduate Fellows Program; "Bubonic Plague: Yesterday's Scourge--and Tomorrow's?"; Tina Blue; December 2000
http://uncw.edu/smec/gk_fellows/Documents/BubonicPlague.pdf

Carson-Newman College: The Black Plague: The Least You Need to Know
http://web.cn.edu/kwheeler/documents/Black_Plague.pdf

University of Maryland Medical Center: Garlic
http://www.umm.edu/altmed/articles/garlic-000245.htm

University of Connecticut: Garlic
http://fitsweb.uchc.edu/student/selectives/atolsdorf/garlic.html

Ethiopian Medical Journal, vol. 40(3); D. Dikasso; July 2002: Investigation on the antibacterial properties of garlic (Allium sativum) on pneumonia causing bacteria.
http://grande.nal.usda.gov

University of Maryland Medical Center: MRSA--Treatment
http://www.umm.edu/ency/article/007261trt.htm

University of Maryland Medical Center: Echinacea
http://www.umm.edu/altmed/articles/echinacea-000239.htm

University of Maryland Medical Center: Cellulitis
http://www.umm.edu/altmed/articles/cellulitis-000033.htm

Huntington College of Health Sciences: MRSA--Natural Methods for Prevention
http://www.hchs.edu/literature/MRSA.pdf

FDA -- DEPARTMENT OF HEALTH AND HUMAN SERVICES: Over-the-Counter Drug Products Containing Colloidal Silver
Ingredients or Silver Salts
http://www.fda.gov/ohrms/dockets/98fr/081799a.txt

Colloidal Silver: The Undisputed Cure for MRSA and Other Deadly Super-Pathogens
http://www.colloidalsilvercuresmrsa.com/mrsa_cure.htm

MRSA (MULTIPLE-RESISTANT STAPHYLOCOCCUS AUREUS): Colloidal Silver as a Real Cure for MRSA
http://www.exfoli.com/mrsa/?p=45

Silver Medicine: Dr. Robert O. Becker, M.D. -- Silver Ions and Electromedicine
http://www.silvermedicine.org/robertobecker.html

Paudarco.org: Pau d'Arco Benefits
http://www.paudarco.org/benefits.php

University of Colorado at Denver: Pau D'Arco
http://ucdenver.edu

The Australian Hone, I killed the superbug
http://www.theaustralian.com.au

About the author:
JB Bardot is trained in herbal medicine and homeopathy, and has a post graduate degree in holistic nutrition. Bardot cares for both people and animals, using alternative approaches to health care and lifestyle. You can find her on Facebook at http://www.facebook.com/profile.php?id=100001364941208&ref=tn_tnmn or on Twitter at jbbardot23

Prominent heart doctor exposes the myths about cholesterol, statins and low fat diets

Renowned heart surgeon Dr. Dwight Lundell recently stepped forward to expose how embracing the high cholesterol myth has been wrong and the harm that has resulted, stating that the recommendations to lower cholesterol and severely restrict fat intake "are no longer scientifically or morally defensible."

Dr. Lundell explained that inflammation in our arterial walls is the real culprit for heart disease and stated that "the injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine."

"Simply stated," said Dr. Lundell, "without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel."

In addition, said Dr. Lundell, "The long-established dietary recommendations have created epidemics of obesity and diabetes, the consequences of which dwarf any historical plague in terms of mortality, human suffering and dire economic consequences."1

Studies reveal the truth about statins, high cholesterol and inflammation

For several decades, mainstream medicine has spent hundreds of millions of dollars in advertising and propaganda creating and perpetuating the high cholesterol myth. As a result, millions of Americans have followed the advice to severely restrict their intakes of fats and tens of millions have taken dangerous cholesterol-lowering statin drugs.

As Dr. Lundell revealed, the emerging truth is that inflammation is the real culprit in heart disease and drugs and diets designed to lower cholesterol actually contribute to heart disease as well as other health problems. Recent year studies on statin drugs have backed up Dr. Lundell and demonstrated that what few benefits may be derived from dangerous statin drugs actually come from lowering inflammation levels.

For example, researchers with the recent large-scale JUPITER study found that patients who had "healthy cholesterol profiles" but who also had high CRP levels (a marker for inflammation) dramatically reduced their risks of cardiovascular events and death when they took a statin drug which lowered measured CRP levels.2

The conclusions of other recent year statin drug studies give further indications that lowering inflammation is a primary mechanism for cardiovascular benefits. Some excerpts:

"Patients who have low CRP levels after statin therapy have better clinical outcomes than those with higher CRP levels, regardless of the resultant level of LDL cholesterol."3

"The reduced rate of progression of atherosclerosis associated with intensive statin treatment, as compared with moderate statin treatment, is significantly related to greater reductions in the levels of both atherogenic lipoproteins and CRP."4

"These results demonstrate that statins reduce IL-6-induced CRP production . . .These findings furnish new evidence for direct antiinflammatory properties of statins . . ."5

"initiation of statin therapy was associated with improved survival regardless of the lipid levels. The benefit of statin therapy occurred primarily in patients with elevated CRP."6

Indications are that mainstream medicine intends to continue espousing the high cholesterol myth while using the results of studies about inflammation-lowering to tout additional "benefits" for statin drugs.

The inconvenient truth is that statin drugs are not needed to lower inflammation any more than they are needed to lower cholesterol. Natural items such as diet, lifestyle and natural foods and herbs such as turmeric, ginger and omega-3s can effectively lower inflammation far more safely than statin drugs.

According to Dr. Lundell and other experts, the simple solution to quieting inflammation and preventing heart disease is to return to foods closer to their natural state, include colorful vegetables and fruits and some healthy fats in our diets, build muscle, eat more protein and cut down or eliminate foods with inflammation-causing omega-6 fats like corn and soybean oil.

Sources:

1 http://preventdisease.com/news/12/030112_World-Renown-Heart-Surgeon-S...
2 http://www.ama-assn.org/amednews/2008/12/01/hll21201.htm
3 http://www.nejm.org/doi/full/10.1056/NEJMoa042378
4 http://www.nejm.org/doi/full/10.1056/NEJMoa042000
5 http://atvb.ahajournals.org/content/25/6/1231.full
6 http://content.onlinejacc.org/cgi/content/full/36/6/1774

About the author:
Tony Isaacs, is a natural health author, advocate and researcher who hosts The Best Years in Life website for those who wish to avoid prescription drugs and mainstream managed illness and live longer, healthier and happier lives naturally. Mr. Isaacs is the author of books and articles about natural health, longevity and beating cancer including "Cancer's Natural Enemy" and is working on a major book project due to be published later this year. He is also a contributing author for the worldwide advocacy group "S.A N.E.Vax. Inc" which endeavors to uncover the truth about HPV vaccine dangers.

Ammonium hydroxide, health effects of "pink slime"

Awareness of "pink slime" in the schools, restaurants, and supermarkets has caused quite a stir in recent days. BPI, a leading manufacturer of the stuff has subsequently shut down all but 1 of their factories. There are still slime burgers out there and BPI refuses to disclose their consumers. If it's not the process of stripping the scraps, melting them, and spinning them that worries consumers, then it should be the ammonia gas!

Effects of the gas chamber

Consumers are told by the media that "it's just beef, dude". That's comparative to saying high fructose corn syrup is "just sugar, dude", which we all know is not true. So what exactly happens in the "slime gas chamber"? While human exposure to ammonia gas itself is extremely hazardous to the respiratory tract, it has little effect on digestion since it is a gas. The issue arises when ammonia gas comes in contact with water, like the water within meat. This interaction produces ammonium hydroxide or "ammonia water". Now we have a hazardous gas turned to liquid form that can wreak havoc on the human body.

Ammonium hydroxide

Commonly sold as window cleaner, floor cleaner, wood polish, and a source of food (slime), ammonium hydroxide is a serious threat to a person's health. The Material Safety Data Sheet (MSDS) for ammonium hydroxide classifies the substance as very hazardous when in contact with skin. Ammonium hydroxide may produce tissue damage on mucous membranes. The human digestive system is basically one long mucous membrane from mouth to finish. Repeated or prolonged exposure to ammonium hydroxide can lead to health deterioration through accumulation within human organs. Although ammonium and ammonia are essential to proper kidney function and maintaining an acid-base balance within the body, chronic high levels of the chemical can ruin delicate blood vessels and cause harm on the cellular level. By offsetting the balance with the addition of more ammonia molecules, there is more conversion of waste urea by the liver and more excretion of ammonium in the urine.

Good or bad?

The FDA lists ammonium hydroxide as generally regarded as safe (GRAS). Their committee reports; "although there have been no significant feeding studies specifically designed to ascertain the safety threshold of ammonium compounds as food ingredients, numerous metabolic studies have been reported in the scientific literature. Extrapolation of these findings to the concentrations of ammonium compounds normally present in foods does not suggest that there would be untoward effects at such levels." (http://www.accessdata.fda.gov) So, this means there is no study of actual safety thresholds in food ingredients, and its safety is based on an extrapolation of data based on the normal presence of ammonium hydroxide in food, not added. Aside from the kidneys and liver, our digestive system suffers from the ammonium hydroxide. Not only does ammonium hydroxide kill E. coli 0157:H7 (the dangerous one), but it can also destroy the bacterial flora that keeps us healthy! Bacteria are not all bad, but the kind that comes from cow factory leftovers is, and shouldn't be consumed. The bottom line is, know your beef!

Sources for this article include:

http://www.sciencelab.com/msds.php?msdsId=9922918
http://www.naturalnews.com/027872_ammonia_beef_products.html
http://www.accessdata.fda.gov
http://www.anaesthesiamcq.com/AcidBaseBook/ab2_4b.php
http://en.wikipedia.org/wiki/Ammonium

About the author:
Dr. Daniel Zagst is a chiropractic physician at Advanced Health & Chiropractic in Mooresville, NC. He has a BS in Professional Studies of Adjunctive Therapies, Doctorate of Chiropractic from NYCC, and an Advanced Certificate in Sport Science and Human Performance.

Confirmed: Common pesticide crashing honeybee populations around the world

Two new studies published in the journal Science have once again confirmed what several previous studies, including one compiled by the U.S. Department of Agriculture (USDA), have found concerning the epidemic of colony collapse disorder (CCD) among bee populations -- neonicotinoid insecticides are largely responsible for causing this deadly phenomenon.

Scientists from both the U.K. and France have now undoubtedly proven that neonicotinoid insecticides, which are commonly used on major food crops, are causing bees to lose their ability to properly navigate the natural environment. And as a result, many of them end up getting lost when they are out pollinating and never return back to their hives, which has resulted in an 85 percent reduction in queen bee production, collectively.

For the first study, which was led by biologist Mickael Henry of INRA, a French agricultural research agency, a research team tagged honeybees with radio-frequency identification (RFID) chips, and dosed some of them with neonicotinoid chemicals. They discovered that those exposed to neonicotinoids were twice as likely as the non-exposed group to lose their way and die outside their hives.

In the second study, David Goulson, a bee biologist at Scotland's University of Stirling, and his team exposed developing bees inside their hives to varying levels of neonicotinoids and set them free to forage in an enclosed field. After six weeks, it was determined that the bees exposed to neonicotinoids grew to be smaller in size than non-exposed bees, and also produced a shocking 85 percent fewer queens.

"Nests have annual cycles," explained Goulson about his team's findings. "They start with a single queen, and the nest grows through the season. If it doesn't get big enough, it doesn't have the resources to pour into rearing queens. The French study shows that exposure to neonicotinoids makes honeybees less likely to find their nest. That's likely the mechanisms that led to our nests growing more slowly."

But these findings are expected when considering that bees are insects, and neonicotinoids are designed to destroy insects. Whether applied to the outsides of seeds as they are planted, or sprayed on crops after they are planted, neonicotinoids are highly toxic to this vital plant pollinator. And the USDA has been aware of this for years, but done nothing about it.

"Bees' ability to navigate is very important," added Goulson. "When they leave their nest, they fly miles to gather food. Anything that makes them even a little bit worse at navigating or learning could be a disaster in those circumstances."

Sources for this article include:

http://www.wired.com/wiredscience/2012/03/neonicotinoids-bee-collapse/

http://www.bbc.co.uk/news/science-environment-17535769

http://www.naturalnews.com/031091_USDA_pesticide.html

Source: http://www.naturalnews.com/035518_honey_bees_pesticides_science.html