Alle ziektes komen via uw mond binnen

Alles is eten maar welk eten maakt u niet ziek en is werkelijk gezond!

Het voorgeschotelde beeld van gezond zijn

Je kunt geen krant of blad openslaan of het gaat over hoe je er uit moet zien en hoe gezond die persoon is die weer een of ander middel heeft gevonden voor eeuwige gezondheid of blijvende schoonheid. Zelfs bij de grootste bladen, websites en video pagina's, die alles op natuurlijke basis menen te promoten, kom je raadselachtige uitspraken tegen maar ook vele twijfelachtige advertenties. Laatst zag ik in een van onze grootste health freak bladen zeer opmerkelijke advertenties van cosmetica en producten vanwaar je weet dat er veel dierenleed, veel geld en een vieze wereld achter zit en waar deze producten op zeer discutabele manieren tot stand zijn gekomen. Ook zie je bij de meest "spirituele" hoeken in de pers of internet het snakken naar materialisme, peperdure auto's en huizen. Dat allemaal naast de woorden "loslaten", "een zijn" en "spiritueel" zijn. De luxe sauna's, voor jan met de pet onbetaalbaar, vliegen je om je oren. Daarnaast zie je foto's van zogenaamde gezonde zielen die als je hun energiewereld doorziet, lege bronnen zijn vol ellende en veelal verslaafd aan vele pepmiddelen die zogenaamd gezond zijn. Praten we nog niet over het eten wat aangeboden wordt op deze video's, pagina's en bladen. Je tenen trekken bij elkaar als je alle supplementen ziet, alle kruiden en toeten en bellen die dan weer aangeprezen worden door sterk gephotoshopte personen die pretenderen het eeuwig gezond leven te hebben.

We leven al velen eeuwen in een dimensie die totaal niets meer met leven en gezond leven te maken hebben. We bevinden ons midden in "handel", in alles wat maar geld op kan brengen. Het ware leven en de ware voeding van de mens wordt maar mondjesmaat vrijgegeven en de "geheimen" van gezond zijn worden alsmaar verzwegen. Dat allemaal omdat het ware leven en de ware eeuwige gezondheid niet zit in capsules, luxe, pillen of extravagante locaties. Het ware leven en gezondheid brengt geen geld op en is voor niets te verkrijgen. We zien dat bij die oudjes die alles wat luxe en alles wat geldmakende middelen laten voor wat ze zijn. Ze zijn sereen, één met moeder natuur en leven nog vele jaren in een geweldige wereld. Het handje eten is genoeg om hen het absolute te bieden en alle gezondheid die zij nodig hebben. Nee, hun hoofd staat niet naar "mooi" en "gezond" zijn. Deze zielen zijn puur, ze zijn gezond, wat een ander er ook van denkt. Het is het binnenste, het pure wat de mens maakt. Ziektes en pijnen zijn allemaal een gevolg van het gif wat dagelijks ingenomen wordt, de "mindset" en de manier van leven. Als mensen klagen over pijnen is het wat zij zelf innemen en hun eigen lichaam aan doen. Al deze zogenaamde reguliere en alternatieven zijn niets meer als hopen dat de persoon hun portemonnaie trekt om weer geld te spenderen in een of ander wondermiddel of behandeling. De pure gezondheid zit in elk mens maar het is de mens zelf die oneindig bezig is in een cirkel van ziektes en pijnen wat gekoppeld is in deze dimensie aan geld, macht en luxe.

Alle gezondheid heb jezelf in de hand. De stap daar naar toe is je totale eetgedrag omgooien. Het eten van kunstvoedsel, vlees en alle vormen van chemicaliën zal uit je eet- en leefpatroon gehaald moeten worden. De meest effectieve weg is je te gaan begeven in de rauwe groenten en fruit wereld samen met noten die niet bewerkt zijn. In deze 3 hoofdgroepen zit alles wat je lichaam nodig heeft zelfs het water waar men denkt liters per dag van te moeten drinken. ALLES zit in deze driemusketiers. Al het kunstvoedsel, alcohol en drugs en ook spoortje dit spoortje dat, kunnen vervallen omdat deze geheel overgenomen worden door bovengenoemde eetgewoonte. Heel sporadisch worden deze goedkope geheimen vrijgegeven. Een van de pioniers was dr M. Gerson die nu diverse klinieken heeft die alle zieke mensen beter maakt met zijn dieet (tot kanker toe) wat gebaseerd is op rauwe groenten, fruit en noten. Er zijn nog enkele andere personen onder andere dr N.W Walker die ook deze eetgewoonte heeft uitgewerkt. We praten ook hier over rauwe groenten, fruit en noten dat in de vorm van sappen maar ook via rauwkost. Een van de belangrijkste zaken is dat je zout en kruiden laat vallen. Deze halen 80% van de kracht van rauwe groenten en fruit weg. Ook is het belangrijk dat groenten en fruit niet verwarmd worden. Ook dat haalt de voedingswaarde drastisch naar beneden. Als je dat onder controle hebt dan zul je merken dat je bij de leer van de oudjes gaat komen die leven van een handjevol voedsel. Wat helemaal frappant is dat alle klachten zullen verdwijnen van hoofdpijnen, spierpijnen, ziektes welke dan ook, tot ontstekingen toe.

Er zijn geen dure therapieën nodig, geen supplementen en zeker hoeven er geen grote bedragen uitgegeven te worden om je weer beter te voelen en gezond te zijn. Het frappante is dat je nog niet de helft meer aan eten uit geeft als met al de heden ten dagen middeltjes en chemisch voedsel! Dus het is ook nog geldbesparend ook. Dat voor die mensen die op de centen zitten. Door simpel je eetgewoonte om te gooien naar verse groenten en fruit samen met noten hoef je je kostbare leven niet te verspelen aan vele therapieën, doctoren, supplementen en spiritueel zijn. Want door je basis goed te maken zul je vanzelf merken dat je leven totaal een andere wending krijgt en je tijd over hebt om te leven. Leven vanuit je binnenste, met gevoel en met de energie die je dan op vangt om te komen tot een mooi geheel.

De keuze is simpel; blijf vechten tegen ziektes, pijnen volgens de leer van de massa en hun websites, blaadjes en programma's (commercie) of wees werkelijk gezond door simpel je eetgewoonte aan te passen en heb een zee van tijd en geld over om van je leven een leven te maken. De keuze is aan u!

Als informatie: diëten, recepten en adressen in mijn bezit inclusief mijn eigen ervaring.
Deze kunnen opgevraagd worden en dan stuur ik ze naar u.

Where do you get your protein ?

We have been sold the Protein Myth, quite successfully !

Do not cook, bake or microwave your food

Know this is an old article.
We find out and many doctors and nutrition people admit that; if you microwave, cook or fry your food, all the strength and nutritional value will decrease 80% . So people have to eat more of this poor food to get enough nutrition daily.
STOP microwave, cook or fry your food!

Btw I simply asked the question of that article and that is YES!

See here an article what is complete a farce and more a microwave advertisement

Does Microwaving Vegetables Destroy Their Nutrients?

Nuke away! Microwaving vegetables isn't any worse for your veggies than other types of cooking. And, in some cases, it may be better.

Some natural-food enthusiasts have argued that microwaves "kill" food, breaking down its natural antioxidants. Antioxidants are substances that theoretically protect against cell-damaging free radicals in the body, and they abound in fresh fruits, vegetables , grains and nuts, according to the American Dietetic Association.

To test these concerns, a team of researchers from the Universidad Complutense Madrid in Spain got out their cutting boards. They chopped up a variety of veggies, from artichokes to zucchini, and cooked them with techniques ranging from boiling to frying to microwaving. They measured the amount of antioxidants present before and after cooking.

They found that baking, griddle-cooking and, yes, microwaving produced the lowest losses, while boiling and pressure-cooking were the hardest on antioxidants. Frying was somewhere in between.

The percentage of antioxidants lost with each method depended on the vegetable and the antioxidant tested, but artichokes were particularly durable, keeping most of their radical-scavenging properties regardless of cooking method.

The amount of antioxidants lost in the microwave ranged from none at all to over 50 percent, which was found in the case of nuking cauliflower and measuring an antioxidant that protects against certain fat-soluble radicals.

In a few cases, cooking vegetables in a microwave actually increased the amount of antioxidants: After a round in the microwave, carrots, celery and green beans contained more of an antioxidant that fights a radical known as ABTS.

The real culprit for lost nutrition isn't how you heat veggies, but how much water you use, the researchers found. Boiling and pressure-cooking cause nutrients to leach out of veggies and into the cooking water. When it comes to preparing vegetables, the authors concluded, "water is not the cook's best friend."

After this microwave advertisement One big rule; Do not cook, bake or microwave your food

Juice cure

Besef

Geboren 1954 in een bos, tussen de bomen en de dieren om me heen besefte ik niet in wat voor wereld ik terecht was gekomen. Jaren lang heb ik als kind samengeleefd met dier en plant, en was ik een met de natuur. Alles was sereen, was "een" en was een genot om de dieren en beplanting om me heen te hebben. Na de eerste 6 jaren kwamen we terecht in de "bewoonde" wereld. Alles veranderde en als eenling opgegroeid in de natuur was de mensenwereld niets meer als grote bloeddorstige wezens. Bloeddorstige wezens omdat steeds verder me door ging dringen dat we dieren eten om zogenaamd zelf te kunnen overleven. Het verhaal dat de mens vlees nodig heeft werd ook mij voorgehouden.

Op een gegeven moment kwamen we vlak bij een slachthuis te wonen en hoorden we vrij regelmatig het hulpeloos geschreeuw van de dieren die daar naar toe gebracht werden om geslacht te worden. Met grote vrachtwagens kwamen de schreeuwende en paniekerige dieren bij ons langs. Door merg en been hoorde je hun laatste poging om niet als een staatsgevangene veroordeeld tot de dood, naar de dood te worden gebracht. Dagelijks vallen er buiten de menselijke lijken er zeer veel dierlijke lijken om zogenaamd het ras mens te dienen. Door deze beelden werd mijn vlees eten minder maar ik meende nog steeds vlees te moeten eten.

Wonend op een eiland waar de lokale mensen als beesten vlees verscheuren en menen dat ze per dag een varken moeten verorberen anders zijn ze geen man, nam ik steeds minder en minder vlees. Een alternatief, vis, nam ik voor een tijd totdat ik ging duiken en zag hoe een vis leefde en zijn natuur was waar hij verbleef. Op dat moment werd het vis eten ook steeds minder want bij elke beet in dat vlees zag ik deze vis nog zwemmen in zijn wereld.

Tot op dat moment dat er meer en meer informatie binnen kwam over het leven simpel met groenten en fruit. Toen wel over gingen naar groenten en fruit verdwenen alle klachten die er in de loop van de voorgaande jaren langzaam maar zeker de kop op staken. Alles veranderde en zelfs het gewicht liep drastisch terug en je voelde je herboren qua energie en vrijheden die je plotsklaps kreeg. Dat omdat er geen verrot vlees en vergiftigd voedsel meer binnen kwam in je lichaam. Ineens besefte je dat je je leven kompleet aan het verzieken was door kunstvoeding alsmaar naar binnen te werken en vlees wat komt van opgefokte dieren die alleen maar stress hebben gekend.

Het leven op groenten en fruit is een leven wat niet te vergelijken is daar je geen pijnen meer kent en je geen hulpmiddelen nodig hebt om zogenaamd "een goed leven" te hebben. Geen alcohol, geen artificial voeding, geen vlees, vis of namaak vlees, geen artificial drankjes en zelfs weinig ziekelijk makend water.

Alles is te halen uit fruit, groenten en noten!
Een leven waarvan ik nu besef; waarom heb ik na de eerste 6 jaren dat niet doorgezet en ben ik bezweken voor die ziekelijke reclames en moordende personen die menen vlees te moeten eten.
Ik was er een van, maar ben blij deze stap genoem te hebben. Respect voor de dieren, respect voor de natuur en respect voor die mensen die ook in zien dat er een geheel andere wereld schuilt achter deze agressieve, moordende en respectloze gemeenschap.

The Alarming Truth About Supermarket Meat

The meat you get at the supermarket bears little resemblance to the meat our ancestors ate. And this has profound health implications that most people don’t realize.
The Meat Our Ancestors Ate

Throughout most of human history, if you wanted meat for dinner, some of your tribesmen had to go hunting. Eventually humans figured out how to domesticate animals. Then, if you wanted meat for dinner, you had easy access to a cow, sheep, or goat that had spent its life grazing on wild grasses and other natural food sources.

You can see from this timeline that it wasn’t terribly long ago that we stopped relying totally on hunting. For example, it was only 8,000 years ago that we domesticated the cow. Our ancestors could then have organic, grass-fed beef for dinner anytime they wanted!
The Meat We Eat Now

After World War II, American meat production became a big business. Free-range animals eating the food that nature intended for them became a thing of the past. Most cattle now spend their days in feed lots and are given hormones designed to get them fatter faster. The lucky ones are fed a diet of corn, or maybe soybeans.

However, most mass-produced cattle and other farm animals are regularly fed diseased animals (sometimes of the same species), manure, and even plastic. They legally can be fed road kill, dead horses, and euthanized cats and dogs.

This sick food leads to sick livestock, which is why antibiotics are needed to keep them alive until they make it to slaughter.

There was a news item recently about a farmer feeding the cattle candy because corn had gotten too expensive! How nutritious do you think that beef will be for the humans that consume it?

Wereldgezondheidsorganisatie hakt knoop door

Vlees op lijst 'kankerverwekkende stoffen'

De Wereldgezondheidsorganisatie WHO heeft, zoals verwacht, bewerkt (rood) vlees toegevoegd aan de lijst van kankerverwekkende stoffen. Dat meldt de organisatie maandag.

Industrieel bewerkte vleessoorten zoals (knak)worstjes, hamsoorten en ingeblikt vlees komen op dezelfde zwarte lijst als asbest, alcohol en sigaretten. Dat wil niet zeggen dat bewerkt vlees even gevaarlijk is als bijvoorbeeld asbest, benadrukt de WHO, alleen dat het bewijs voor het verband met kanker even sterk is.

Volgens de organisatie neemt het risico op darmkanker met 18 procent toe 'voor elke 50 gram bewerkt vlees die dagelijks wordt gegeten'. Er is mogelijk ook een verband met maagkanker.

Gewoon rood vlees zoals biefstuk, kalfsvlees, paardenvlees en lamsvlees, wordt een trapje lager ingedeeld in de iets minder alarmerende categorie 'waarschijnlijk kankerverwekkend'.

De onderzoekers schatten dat elk jaar 34.000 mensen sterven aan kanker doordat ze veel bewerkt vlees eten. Rood vlees is wellicht verantwoordelijk voor 50.000 doden per jaar.
'Complex'

De Vereniging voor de Nederlandse Vleeswarenindustrie (VNV) verwerpt de indeling van de WHO. "Het risico op kanker is complex en niet afhankelijk van een enkel attribuut, maar afhankelijk van veel meer factoren zoals leeftijd, genetica, dieet, leefomgeving en leefstijl", aldus de belangenorganisatie.

VNV wijst erop dat Nederlanders gematigde vleeseters zijn. "Nederlanders eten gemiddeld 20 gram vleeswaren per dag, beduidend lager dan wat als overmatig wordt gezien: meer dan 50 gram per dag."

Ook stelt de vereniging dat in het onderzoek uitsluitend is gekeken naar het gevaar van bepaalde stoffen in vleeswaren bij overmatige consumptie. "Er is echter geen inschatting gemaakt van het echte risico voor consumenten. Dit betekent dat er geen rekening is gehouden met de feitelijke blootstelling in relatie met het potentieel om kanker te veroorzaken."

Volgens de organisatie bevatten vleeswaren juist veel belangrijke voedingsstoffen zoals proteïnen, vitaminen en ijzer.

Be Careful And Pay Attention When You Buy Fruits-Here Is What The Fruit Labels Say About The Fruit

Frequently, when you were buying fruits, you have surely noticed some labels on the fruits and wondered about their meaning. If the label has four digits that begin with numbers 3 or 4, it means that the fruit has been produced with an intensive agriculture from the second half of the twentieth century, i.e. artificial fertilizers have probably been used.

Furthermore, if the product has 5 digits, beginning with number 9, it means that the product has been grown in a traditional way, as it has been done in the agriculture for a thousand of years i.e. it is organically grown, free from pesticides and manure. Moreover, this is the best option for you.

Additionally, if the product has 5 digits, whose first number is 8, and then the product has been genetically modified and you need to avoid such ingredients.

The Real Truth About Beans and Why You Shouldn't Eat Them

This might be shocking to you, but certain types of beans can be quite poisonous. Did you know that red beans were legally prohibited from being imported into South Africa because of “their potential toxicity to humans”? The main cause is a toxin called ‘phytohaemagglutinin’ or kidney bean lectin. This is a sugar based protein (glycoprotein) which is found in many types of beans such as cannellini beans. However, red kidney beans contain the highest concentrations of this toxin. It only takes a few beans to cause nausea, vomiting, diarrhea, abdominal pains.

Kidney beans, black beans and navy beans are high in oligosaccharides. Our bodies can not produce the enzyme necessary to break down these complex sugars. When we eat beans, the oligosaccharides ferment in the lower intestine producing carbon dioxide and methane gases.

Antinutrients in Beans and Legumes

Lectins
Legumes contain relatively high concentrations of lectins. Lectins are proteins produced by most plants as a natural pesticide. When consumed in high quantity, lectins can cause a lot of health issues.

As Wikipedia explains, one example of lectin reaction in humans:

Some kinds of raw beans and especially red and kidney beans, contain a harmful toxin (the lectinPhytohaemagglutinin) that must be destroyed by cooking. A recommended method is to boil the beans for at least ten minutes; undercooked beans may be more toxic than raw beans.[8] Cooking beans in a slow cooker, because of the lower temperatures often used, may not destroy toxins even though the beans do not smell or taste ‘bad’[8] (though this should not be a problem if the food reaches boiling and stays there for some time).

Lectins are proteins that do not break down easily. They are resistant to stomach acid and digestive enzymes. Lectins may bind to the gut wall and damage the gut lining, are not altered by digestive enzymes, and may alter gut permeability and pass through the gut into general circulation. Lectins can cause alterations in gut function which can lead to colitis, Crohn’s Disease, Celiac-Sprue, IBS and gut permeability.

Phytic Acid and Mineral Deficiencies

The most known anti-nutrient found in grains, beans, nuts and seeds is phytic acid (or phytate). Phytic acid, or phytate, is found in plant seeds. It serves as the main storage form of phosphorus in the seeds.Phytates actually bind to the magnesium, calcium, zinc and iron in your intestines and take them OUT of our bodies.. Phytic acid can also block protein absorption. Regulars consumption of foods high in phytic acid can lead to serious mineral deficiencies and cause a many health problems such as allergies, bone loss. hormone disruption, anemia, digestive irritability, impaired immune function, and etc.

Enzyme Inhibitors

Plant seeds also contain enzyme inhibitors that protect the plant from predators. Enzyme inhibitors are very difficult to digest. When foods are not completely digested because of enzyme inhibitors, bacteria in the large intestine try to do the job, and this can cause discomfort, bloating, and gas.

They also slow down the important enzyme activity in your body such as the uptake of trypsin, an enzyme responsible for digesting protein. Trypsin inhibitors in legumes interfere with protein digestion and may cause pancreatic disorders.

References:

Hintz HF, Hogue DE, Krook L. Toxicity of red kidney beans (Phaseolus vulgaris) in the rat. J Nutr. 1967 Sep;93(1):77-86

En dan nog afvragen waarom er zoveel ziektes zijn

Heb je je altijd al afgevraagd waarom kant-en-klare producten zo goedkoop zijn? Dit is de reden

De meeste consumenten willen het liefst zo weinig mogelijk betalen voor levensmiddelen. De voedselindustrie heeft daar oplossingen voor bedacht die legaal zijn, maar toch vragen oproepen. We noemen enkele voorbeelden.

Kaas

In kaas op kant-en-klare pizza’s zit hoogstwaarschijnlijk geen gram melk. De Amerikaanse chemiereus Cargill heeft twee soorten imitatiekaas gemaakt. De ene soort bestaat uit melkeiwitten, palmolie (die slecht is voor hart en bloedvaten) en een reeks smaakversterkers. De andere nepkaas bevat drie soorten zetmeel, aroma’s en geen spoor van kaas. Deze nepkaas vind je ook in andere kant-en-klare producten zoals lasagne, cheeseburgers en moussaka.

Bouillon

Bouillonblokjes bevatten vooral zout. Kippenbouillon bevat bijvoorbeeld slechts twee procent kippenvet en 0,2 procent kippenvlees en in vleesbouillon zit niet meer dan drie procent vleesextract. De rest is zout. Liever geen bouillon dus als je last hebt van een hoge bloeddruk.

Soep

Poedersoep bestaat voor slechts een heel klein deel uit groenten. Voor welke soep je ook kiest, zout is het belangrijkste bestanddeel. Verder zitten er in soep uit een pakje gemodificeerd maïszetmeel en smaakversterkers zoals E621.

Sap

Een pak sinaasappelsap bestaat vaak niet uit ‘100 procent puur sap’ zoals soms op de verpakking staat. De sinaasappelen worden geperst in het land van herkomst, het sap wordt gekookt tot er alleen een gelatineachtige massa overblijft. Aan dat ‘sap’ wordt vervolgens water toegevoegd. Producenten mogen de zuurgraad van het sap aanpassen door 15 gram suiker per liter toe te voegen, maar ze zijn niet verplicht dat zo op de verpakking te zetten. Als je dit artikel de moeite waard vindt, denk er dan aan het te delen op facebook.

DO NOT MICROWAVE FOODS

Facts About Microwaves That Should Forever Terminate Their Use

Microwaves are a source of electromagnetic energy (a form of nonionizing form of radiation) electronically generated. When penetrating the aliments, they trigger an inner rotation of the water molecules inside the food. This rotation triggers a friction between the molecules and the result is a rapid growth in temperature.

Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil. Not only has microwave use been linked to causing infertility in men, but it also denatures many of the essential proteins in the food making them virtually indigestible.

Most animals will only consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it. Think about all the prepackaged and processed foods we purchase and consume annually. It’s no wonder the state of our health is in dire straits.

Microwave ovens work physically, biochemically and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and microtoxins. The experts have concluded that food cooked in microwaves loses between 60% and 90% of its vital energy and, at the same time, the structural disintegration processes accelerates. Also, the nutrient substances are altered, leading to digestive diseases. These microwaves can increase both the number of cancerous cells in blood and the number of stomach and intestinal cancerous cells.

Microwaves leaking radiation is a serious issue. Serious enough for the FDA to set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is not to use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious illnesses.

Because of these causes the microwave ovens were banned in the Soviet Union in 1976. Soviet scientists found that the microwave exposure decreases the ability of some vitamins to by absorbed by the human body, dramatically accelerates the structural disintegration of all foods and reduces the metabolic stress of the alkaloids, glycosides and galactoses.

In 1991, the Swiss Doctor Hans Ulrich Hertel made a study that demonstrated that cooking or heating food presents much greater risks for health than the traditionally cooked food. He found that people who ate microwave prepared food recorded losses in the hemoglobines and lymphoites.

In 2003, a Spanish governmental study elaborated in Murcia demonstrated that the vegetables and fruits cooked in a microwave lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart diseases.

In Dr. Lita Lee’s book, Health Effects of Microwave Radiation — Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products.

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states:

“Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.”

There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants’ blood that could cause deterioration in the human system. Hertel’s scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

12 Enumerated Effects of Microwaves

1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;

4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;

5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;

9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;

11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;

12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Take a look around you at every person that still uses a microwave. The largest majority are unhealthy and overweight. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.

Of all the natural substances — which are polar — the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated — friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon:

– Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.

– Microwaving milk and cereal grains converted some of their amino acids into carcinogens.

– Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.

– Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.

– Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.

Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:

– Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.

– Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.

According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

a.. Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
b.. An increased rate of cancer cell formation was observed in the blood.
c.. Increased rates of stomach and intestinal cancers were observed.
d.. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

Decrease in Food Value

Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;

2. A loss of 60-90% of the vital energy field content of all tested foods;

3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;

4. A destruction of the nutritive value of nucleoproteins in meats;

5. A marked acceleration of structural disintegration in all foods.

Sugar Is Definitely Toxic, a New Study Says

That’s what scientists have concluded from a first-of-its-kind diet study involving overweight kids

Fat was the food villain these past few decades but sugar is quickly muscling in to take its place. As rates of sugar-related disorders such as diabetes, obesity and heart disease climb, many experts believe that when Americans rid themselves of fat, they simply replaced it with sugar in all its forms.

But proving that the rise of the chronic diseases was actually linked to higher sugar consumption is a challenge. Dr. Robert Lustig, from the department of pediatrics at the University of California, San Francisco, who has made a name for himself publishing books and research addressing the question of sugar’s effects on the body, wanted clearer answers. Now, in a paper published Tuesday, he and his colleagues believe they have come up with the definitive evidence that sugar, as Lustig says, “is toxic.”

In most lab studies, the doses of sugar that scientists test are quite high; they want to see what the effect is quickly and, depending on the research, they may not have time to wait to study the more gradual effects that might emerge. And in studies where people reduce the amount of sugar they eat, for instance, those people end up eating fewer calories overall, so it’s difficult to know whether any changes are due to the removal of sugar or to the drop in calories.

Lustig and his colleagues think they’ve produced the “hard and fast data that sugar is toxic irrespective of its calories and irrespective of weight.”

MORE: FDA Wants Nutrition Labels to Include More Detail on Added Sugars

Lustig’s confidence comes from the unique study, described in Obesity, of 43 Hispanic or African-American children aged eight to 18 years old. He collected detailed food questionnaires from each of the adolescents to get an idea of the average amount of calories they ate per day, then designed a special menu for each of them for nine days that matched the total numbers of calories they would normally eat. The only difference in the nine-day diet was that most of the sugar the children ate was replaced by starch — the overall number of calories remained the same. The children weighed themselves daily, and if they were losing weight, they were told to eat more of the provided food in order to keep their weight the same throughout the study.

“Everything got better,” says Lustig. Some of the children went from being insulin resistant, a precursor state to developing diabetes, in which the body’s insulin levels can no longer keep up with the pace of breaking down sugar that’s coming in from the diet, to insulin sensitive.

MORE: Artificial Sweeteners Aren’t the Answer to Obesity: Here’s Why

“We took chicken teriyaki out, and put turkey hot dogs in. We took sweetened yogurt out, and put baked potato chips in. We took pastries out and put bagels in,” says Lustig. “So there was no change in [the children’s] weight and no change in calories.”

After nine days of having their total dietary sugar reduced to 10% of their daily calories, however, they showed improvements in all of these measures. Overall, their fasting blood sugar levels dropped by 53%, along with the amount of insulin their bodies produced since insulin is normally needed to break down carbohydrates and sugars. Their triglyceride and LDL levels also declined and, most importantly, they showed less fat in their liver.

MORE: 7 Amazing Things That Happen to Your Body When You Give Up Soda

Because some of the children lost weight, to convince themselves that the effects weren’t due to the small amount of weight that some of the children lost, Lustig and his team compared those who lost weight to those who didn’t during the study, and found similar improvements in both groups.

“Up until now, there have been a lot of correlation studies linking sugar and metabolic syndrome,” says Lustig. “This is causation.”

The diet he provided the children isn’t considered ideal from a health perspective — starches are still a considerable source of calories and can contribute to weight gain. But Lustig relied on the starches to prove a point in a scientific study — that the effect sugar has on the body goes beyond anything connected to its calories and to weight. “I’m not suggesting in any way, shape or form that we gave them healthy food,” he says. “We gave them crappy food, shitty food, processed food — and they still got better. Imagine how much even better they would have gotten if we didn’t substitute and took the sugar out. Then they would have gotten even better yet. That’s the point.”

MORE: The Trouble With Sugar Free Kids

Not everyone is convinced that the results definitely prove sugar, and not weight loss, is the culprit, however. Susan Roberts, professor of Nutrition, USDA Nutrition Center at Tufts University notes that because some of the children lost weight, it’s still possible that shedding the pounds helped their metabolic measures to improve. She also points out that the children self-reported their initial diet, which can often be inaccurate. “We know that a healthy diet and weight loss cause good metabolic changes, and although this study tries to attribute its effects to low fructose, in fact it is impossible to do that because of the study design.”

Some experts are concerned for other reasons. They’re worried that the findings may shift attention away from what they consider to be the more fundamental issue — that overall, we’re eating too much. “Too much calorie intake is still the biggest problem,” says Dr. Mark Corkins, professor of pediatrics at University of Tennessee Health Science Center and member of the American Academy of Pediatrics committee on nutrition. He notes that the study involved children who were obese already and consuming too many calories. “It’s an important study, and the facts coming out of it are very important. It means we need to look at sugars, and at the type of sugars and sugar intake. But I worry that people are going to hang everything on this when we still need to reduce consumption.”

Lustig hopes that won’t happen as more data emerges that details how sugar is altering the body in unhealthy ways outside of its caloric contribution. That wasn’t the subject of the current paper, but he promises follow up studies based on this work that will address that. This study does hint however, at what might be happening. While there has been a lot of attention on the presence of belly fat and its connection to metabolic syndrome, the fact that the children saw improvements in the amount of fat in their liver suggests that might be an important way that sugar is contributing to chronic disease. Obese children and those with diabetes often suffer from fatty liver, a condition normally associated with alcohol abuse but increasingly common among non-drinkers who gain excessive amounts of weight.

This new view of sugar could change the advice that doctors and government health officials give about eating the sweet stuff. Lustig’s hope is that the information is considered as the U.S. Department of Agriculture finalizes its latest Dietary Guidelines, expected by the end of the year, which delineate recommendations for what, and how much of different types of foods and nutrients Americans should eat.

Second article

A new study published on Tuesday, by Dr. Robert Lustig, with the pediatrics department at the University of California, suggests that sugar “is toxic,” reports Time.

According to Time, in most lab studies investigating the role of sugar on people’s health, when those studied reduce the amount of sugar they eat, they are also reducing their calorie intake. Researchers have had a difficult time understanding the separate health benefits gained from reducing sugar intake and reducing calorie intake.

Lustig and his team came up with a plan to keep the caloric intake of study participants even, but to reduce sugar intake.

By doing so, the scientists think that they’ve come up with important clues in the search for the answer behind what they see as a problem with what America is eating.

Lustig’s study followed 43 children from Hispanic and African-American backgrounds between the ages of 8 and 18. At the beginning of the study, the children were asked to complete detailed sureys about the type of foods they normally eat.

The researchers then designed a diet that reduced that amount of sugar the children were eating, but kept the overall calories the same.

“We took chicken teriyaki out, and put turkey hot dogs in. We took sweetened yogurt out, and put baked potato chips in. We took pastries out and put bagels in,” Dr. Lustig was quoted. “So there was no change in weight and no change in calories.”

The scientists said “everything got better” with the children. Some children with the diabetes precursor condition, insulin resistance, changed to being insulin sensitive.

The level of sugar in the blood was reportedly reduced by 53 percent, the level of fat in the liver decreased, “triglyceride and LDL levels also declined,” and the amount of insulin needed to process carbohydrates and sugars declined as well.

Even though the caloric content of the sugar reduced diets was kept constant, some children still lost weight. The researchers then compared the results of the children who had lost weight on the sugar reduced diet with those that hadn’t. There was no difference; regardless of weight loss, sugar appeared to be having a negative effect on children’s health on its own.

The researchers feel that this is the “hard and fast data that sugar is toxic irrespective of its calories and irrespective of weight.”

Lustig goes on to explain that the food that he provided to children in the study was far from ideal. He substituted carbohydrates to keep the calories up, while reducing the amount of sugar. The scientist stated that he gave the children “crappy food, s****y food, processed food — and they still got better.”

Fructose is reported to be the worst kind of sugar by researchers, says Pulse Headlines.

Dr. Mark Corkins, a scientist with the University of Tennessee states that he feels that Lustig’s study is “important” but that he hopes that people don’t get too carried away with its findings. “We still need to reduce consumption.”

Fatty livers are associated with both alcoholics and with diabetes. That a reduction in sugar intake alone seemed to reduce the instances of fatty liver in children appears promising.

“We’re eating too much,” Mark Corkins, contends. Reducing the amount of sugar eaten is positive thing, but it appears to be more important is to bring calorie intake down to healthy levels. Several of the children involved in Lustig’s study were previously overweight. Corkins’ point of view appears to be their total calorie intake, rather than just sugar intake, needs to be reduced.

The U.S. Department of Agriculture is expected to release the latest dietary guidelines in 2016. Lustig is hoping that the information gleaned about sugar from his study is considered by the department.