Sick Care: Keeping Your Money & Health With “Reform”
By Linda | January 6, 2010
If the new health care reform bill passes, you will be forced to pay thousands of dollars to insurance companies, which promote the sick model. You will be forced to pay for drugs and surgery, not promotion of health or prevention of disease. Instead of diverting extra money to organic carrots, you will need to send it to a corporation. Is this even unconstitutional? It is definitely bad for your health.
You could take up a pitchfork and head for DC, but really, the most effective way to fight this is probably to boycott the plan and STAY WELL. Doctors are the third leading cause of death, responsible for 225,000 deaths each year, according to an article in the Journal of the American Medical Association. Doctors also save lives, I know this first hand. But when it comes to chronic disease, a top killer, they have a poor track record. Even their own journal admits this! My mission is to help you find the tools to help you stay well, and to naturally overcome illness. The good news is your body is wired to get well – it just needs the right tools.
There are two challenges I see after working with thousands of clients:
First, staying the course. How do we stick to our resolutions? How do we resist the party food, the leftover holiday fudge? the soda? the evening drinking? How do we force another vegetable down the throats of our kids, or ourselves? How do we find it in us to get out and exercise?
Second, finding the right natural tools for healing. Common everyday drugs (used correctly) including aspirin, statins, coumadin and others, take the lives of over 100,000 people each year. I am not saying there is no place for drugs, just that we are relying on them too much, and missing the natural cures. We’re not going to hear about natural alternatives when the media is supported and politicians are elected with drug company dollars. Rely on smaller voices.
My latest newsletter provides 10 tips for staying on track with your health resolutions. Here’s your first step. Do you need more help here? How do you stay on track in the face of temptations for sweets and sloth? What natural remedies have you used with success this year? This is the place to share a comment, ask a question and to come back for inspiration from others. We need your voice.
Topics: Drugs, Health Care | No Comments »
Mammography: Increasing Cancer Risk?
By Linda | October 9, 2009
October is National Breast Cancer Awareness Month. We are told breast cancer is the second leading cause of cancer death in women. Interestingly, after increasing for 2 decades, breast cancer incidence is actually decreasing, in part due to women getting off horse estrogens (synthetic HRT). Is there more we do to prevent breast cancer?
When I type “prevention” into the search bar on the American Cancer Society web site, I am instructed not to get fat, to eat low fat, to exercise more, to stop smoking and to eat lots of fruits and vegetables. And, of course, there is a lot about mammography for detection. They don’t mention grass fed butter and olive oil, both fats, may block breast cancer.
The American Cancer Society site also fails to mention that analysis of mammography in five developed countries reveals one in three cases are over-diagnosed and over-treated. In other words, one in three breast cancers detected by a mammogram will go away by itself. Five studies show mammograms are associated with increases in breast cancer. Seems logical; mammograms are Xrays focused directly on breast tissue.
Many of my clients come to me on Tamoxifen, a drug prescribed to reduce recurrence of cancer in women who have already been treated. As it turns out this drug may increase the risk of the most aggressive form of breast cancer.
I have been advising breast cancer survivors and women at risk for many years and I am convinced there are more targeted and powerful ways to block breast cancer than the ho-hum “eat healthy” and get your annual mammogram recommendations.
An safe alternative to mammography is thermography. Thermography measures heat radiating from the body. Cancer cells generate more heat than healthy tissue. Thermography delivers no radiation and is not painful. It may even detect abnormalities earlier than mammography.
Western medicine does not have a great track record at preventing breast cancer. The top strategies for preventing disease in women (synthetic hormones, anti-cancer drugs and mammography) turn out to increase risk of cancer as well, and other diseases.
My most recent newsletter gives specific diet and lifestyle strategies for preventing breast cancer. You can receive this free by signing up for my monthly tips on my web site.
In the mean time, share your remedies, tips and thoughts on detection and prevention here.
Topics: Cancer, Drugs, Uncategorized | 1 Comment »
GMOs: Cause of Mysterious Health Symptoms
By Linda | August 3, 2009
I used to tell my clients that the worst thing they could possibly eat was trans fat, man-made oils found in margarine and many processed foods. But trans foods pale in comparison to the diseases associated with GMOs, now hidden in most processed foods.
The most dangerous thing in our food today is not sugar or fat, but GMOs: Genetically modified organisms. Transgenic organisms are created when scientists take genes from one species and insert them into the DNA of another species. Most Americans say they would never eat GMOs, but they are hidden in 90% of processed foods and never appear on labels.
GMOs are not the same as hybridized plants or breeding two different types of goats to get a third. A plucot is not a GM food. A cross between a Dalmatian and a Poodle is not a GM animal. Nature puts up her own blocks when blending two species is inappropriate.
Genetically engineered food results when scientists insert genes from something like a virus, a fish or a human into the DNA of a tomato or corn plant, or an animal, leaving the new plant or animal with unnatural characteristics. Dow has managed to stick human genes into corn to produce spermicide. Jellyfish genes cause pigs’ noses to light up. Cow genes turn pigskin into cowhides. Prodigene has forced the herpes virus into corn genes. Fish genes render tomatoes and strawberries resistant to frost. Handy.
This changes the function of natural genes. A vegetable or glass of milk can become a drug. A tomato might no longer a vegetarian food. Crops glow in the dark when they need water.
When you eat a GM organism, unpredictable things can happen. The pesticide “Bt” engineered in corn plants, when consumed, can do it’s own DNA splicing with your gut bacteria, thus activating this “inert” pesticide inside your digestive system. Why not just swallow some Roundup? Even after you realize you want to avoid GM foods, your GI tract may still be producing pesticides from the corn syrup in your last soft drink or corn chips.
GMOs have been linked to a variety of animal and human health problems. Livestock have been sickened, sterilized and killed by GMOs. Lab animals fed GMOs suffer damage to every organ system. Most animals refuse to eat them, unless forced. In humans, GMOs are associated with increased allergies, food sensitivities and arthritis, along with a variety of mysterious conditions. UK researchers have found a surge in food allergies since transgenic foods were released into the nation’s food supply. I have clients with new arthritis pain associated to GMOs in thier diets.
The consensus among FDA scientists is that GM foods can lead to unpredictable allergens, toxins, new diseases and nutrition problems. Unfortunately these scientists have been ignored, silenced, or fired. A lawsuit brought to light 44,000 FDA documents showing GM foods pose health risks. The recent book Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, cites 65 health-risks from everyday GMO-containing foods. There is enough evidence to push through a ban on GE food by Congress. Unfortunately there is not enough money to fight off the biotech industry.
You probably think the government has subjected GM foods to rigorous safety testing. It has not. Instead the FDA relies on safety research from the very companies who profit from this technology, such as Monsanto. To help their cause, biotech representatives have spliced themselves (much like their own technology) into government regulatory agencies. Thus some of the FDA officials in charge of regulating GM products are from Monsanto, and later return to the company once they accomplish what they set out to do in government.
How do we avoid GMOs? If you eat typical processed foods, this won’t be easy. From 70-90% of processed foods contain GMOs. In a nutshell, avoid any non-organic soy, cottonseed oil, canola, or corn products (Sweet corn is OK - the GMO kind is inedible as a vegetable). That takes care of most vegetable oils. Stick with olive oil. Next, start checking up on your dairy products and meats - Are these animals fed GMO grains? Now screen your food additives, sweeteners, flavorings, and even honey. Tofu, tamari and soy sauce can be transgenic. So can corn starch and vitamin C (made from corn). Don’t eat that Hawaiian papaya either. Even “organic” products may be GM. Check out Will Taft’s fascinating blog interview on soy.
To learn more about GMOs see the web site or read the book: Seeds of Deception.
For a printable guide to GMO-free brands, click here.
Have you suffered health problems from GMO’s? Or mysterious health issues no one seems to be able to solve? Share with other readers here.
Topics: Processed Food, Sustainable Food, Uncategorized | 2 Comments »
Barbecues and Health
By Linda | July 6, 2009
If you google “barbecued and cancer,” you’ll get 1,900,000 results discussing various cancers you might get by dining on barbecue fare. The studies might make you wonder just how much you like barbecue… more than your prostate? Your stomach? A breast?
And then there’s the barbecued air you breathe while imparting carcinogens into your steak. French researchers found a typical two-hour barbecue can release the same amount of cancer-causing dioxins as 220,000 cigarettes.
The American Institute of Cancer Research analyzed 7000 studies and found that grilling meat or poultry produces at least two chemical groups that can lead to breast, pancreatic, and colon cancers. When meat or poultry is subjected to high temperatures and flames, cancer-causing heterocyclic amines (HCAs) form. When hot fat hits the heat source, smoke causes formation of nasty polycyclic aromatic hydrocarbons (PAHs), which also end up in your grilled meat.
Longer cooked, well-done meats are most associated with risk. One study found a twofold risk of breast cancer in women who eat more well-done meat compared with those who ate rare meats. Another study found triple the risk of stomach cancer in those who ate their meat well-done vs. medium rare or rare.
Before you think I am just like the bad news media, take note: You can greatly reduce or eliminate the cancer-causing effects of barbecuing with some simple culinary practices, which interestingly actually improve the flavor of grilled food.
How can we stay healthy while enjoying our American cookouts?
Bring on the veggies. Serve barbecued meats with a green salad, lightly cooked greens, carrots, beets or other deeply colored veggies. These are rich in antioxidants, which protect against cancer.
Serve grass-fed meats, which provide extra cancer-fighting vitamin E (from grass), CLA and omega-3 fats while being lower in cancer-causing omega-6 fat. The lower fat content of grass fed also means less smoke-triggered PAHs.
Use herb and fruit antioxidants. Make beef, chicken or turkey burgers with minced onion, fresh garlic, thyme and rosemary and/or blueberries, all of which reduce cancer-causing reactions and HCAs. Check out this burger recipe.
Marinate meats or chicken in antioxidant-rich blends including red wine, vinegar, beer, pomagranate juice and/or citrus juice, along with garlic, rosemary and thyme, all cancer-fighters that reduce harmful chemicals formed with high heat. A blend of olive oil, lemon and garlic can lower HCA levels in barbecued chicken by as much as 90 %.
Trim off excess fat before grilling meats. Fats dripping on the heat produce more PAHs.
Don’t char your meat; it’s the black part that’s nastiest. Cook until just done, but not blackened. Flip your meat often; this reduces HCAs.
Grill on a cedar plank. This indirect heating method reduces toxic charring, plus it’s ideal for wild salmon and other fish.
Grill veggies too. Plants are natural cancer-fighters. Zucchini and other summer squash, red and green peppers, eggplant, spring onions, asparagus, and Portobello mushrooms are delicious when dipped in olive oil, sprinkled with sea salt, then grilled until tender and caramelized.
How do you keep your barbecued meals healthy? Do you need help? Submit your ideas and questions here.
Topics: Cancer, Flavors & Foods, Vitamins vs. Drugs | 2 Comments »
Swine Flu Reality Check
By Linda | April 29, 2009
If you believe the media, you’re probably thinking you and your family are headed for a flu virus that originated on a pig farm. Some question the reality of this.
A total of 164 cases of swine flu have been confirmed worldwide. There has been one death, and that was in a young boy from Mexico. In Mexico, where poor diet leaves immunity compromised, there have been 26 cases and 7 deaths. To put that in perspective, each year aspirin (used correctly in the U.S.) results in roughly 500 deaths. If you throw in painkillers, we’re talking close to 7600 deaths. Another 1170 Americans die from lightening strikes.
Just a few years ago President Bush said 2 million people would die from the bird flu. Remember that? It actually killed 257 people. More than 100,000 people die per year from correct use of their medications. Another 365,000 people die each year from poor diet and lack of exercise.
In 1976, 25 people died and hundreds were paralyzed or otherwise permanently injured — not from the dreaded swine flu — but from the swine flu vaccination! The flu pandemic never happened.
Do we have this in perspective? And even if it is becomes a pandemic should you fight for the last dose of Tamiflu?
Nothing is better than this kind of paranoia for drug companies, especially makers of Tamiflu, a “treatment” that may reduce symptoms, and only by a day to a day-and-a-half. Tamiflu is not a vaccine; it does not prevent the swine flu. Furthermore, it may leave you at higher risk of other infections. Tamiflu also comes with 1800 potential side effects, most being flu symptoms, the very things you want to avoid in the first place. And your kids? 14 children have died from taking Tamiflu.
Most medical experts (especially those with no pharmaceutical ties) believe you can effectively protect yourself and your family from ALL infections through nutrition and lifestyle strategies.
Sign up for my Top Tips Newsletter for detail on prevention. Here’s the summary.
Flu prevention strategies include: adequate vitamin D from sunlight; regular hand washing; avoidance of sugar; extra vitamin C, vitamin A and zinc; and a daily dose of raw garlic plus immune boosting herbs including astragalus, goldenseal and echinacea. Colloidal silver is also antibacterial and antiviral.
Sign up for my monthly Top Nutrition Tips newsletter for detailed steps to block the flu. Share your comments on this issue here, including your own prevention tips or reality checks.
Topics: Immunity, Uncategorized | 8 Comments »
Spring Greens: Cultivated, Wild and Free
By Linda | March 28, 2009
Many health complaints clear when we start eating leafy greens, including mustard and turnip greens, kale dandelion, broccoli, asparagus spinach and especially wild Spring greens. Greens are rich in age-fighting antioxidants, as well as folic acid, calcium and iron, nutrients common lacking in our diets.
Best of all, greens gently cleanse the liver, which is essential to health in Spring. Our livers become burdened with alcohol, stress, poor diet, pesticides and pollutants. Cleansing your liver can clear headaches, hay fever, itching, skin problems, bloating and indigestion, as well as irritability or anger. Your liver keeps your hormones balanced, so greens help your hormones as well.
According to traditional Chinese medicine, greens stimulate vital energy, or Qi. Greens are rich in chlorophyll, and thus magnesium, the center of the ATP molecule and the body’s energy source. Leafy greens not only energize us, they are calming. Magnesium relaxes blood vessels and muscles, helping to normalize blood pressure and calm the body and mind. Magnesium is one of the most commonly deficient minerals in our diets.
Research shows bones are strengthened more by a diet rich in vegetables than from dairy. The perfect balance of magnesium and calcium in leafy greens makes them the ideal bone-builder.
Most importantly to overall health, leafy greens fight inflammation, the underlying cause of diseases of age: heart disease, Alzheimer’s, diabetes, pain, cataracts and cancer. One of the beauties of Spring is this delicious medicine is in season, and potentially FREE.
FREE GREENS: This is the season for greens so not only are they are plentiful and less expensive in stores, but if you’re willing to find and pick them yourself, they’re free. Wild greens are among the most flavorful and nutritious of all greens. Check out your local hills or hiking trails for filaree, mallow, mustard greens, dock, or nettles (closer to the coast). Check out A Sonoma Garden blog for photos and discussion of some local (Sonoma county) wild edibles. They may also be in your neighborhood; I found many California greens growing in the Aegean.
Wild greens along Turkey’s coast made the most delicious mezes (little plates) of the Aegean. There, wild greens are boiled, drained, and drizzled with olive oil and lemon, then topped with fresh minced garlic. Wild greens are also delicious sautéed with garlic and olive oil, and served up as starters. My favorite are wild nettles, which are best boiled in broth and pureed into a creamy soup. Greens can be baked into quiches or cooked into eggs. Tender sweet greens, like chickweed and miners lettuce, can be tossed with walnuts into a tasty Spring salad.
Do you harvest your local edible plants? Share your experience here.
Topics: Flavors & Foods, Sustainable Food | No Comments »
Spice Cures
By Linda | February 27, 2009
Your spice shelf may hold the cure for your health complaints. Research now confirms what traditional populations have long observed; flavorful spices double as safe and effective medicines. Although many cultures use spices as medicines, in the U.S., your doctor could lose his or her medical license and spice sellers could be put out of business for recommending a spice cure. Since I am not a doctor or spice vendor, I’d like to share some long-enjoyed medicinal benefits of a few common spices.
Turmeric is rich in curcurmin, a yellow pigment that fights cancer, arthritis (and other pain), as well as Alzheimer’s disease. The curry-rich Indian diet is associated with far lower rates of Alzheimer’s disease. Turmeric regenerates liver cells, your body’s detox mechanism. Many consider turmeric to be the most powerful medicine in the spice world.
Garlic, when used freshly minced and raw, contains a medicinal compound called allicin, which kills parasites, harmful bacteria, viruses and fungi, as well as lowers cholesterol and blood pressure. Garlic is even effective against MRSA, the antibiotic-resistant menace found in hospitals and locker rooms. And drug-resistance is not an issue with garlic.
Cinnamon helps type 2 diabetics control blood sugar levels and may enable them to come off insulin. Just a half teaspoon per day also helps lower elevated cholesterol and triglycerides. Cinnamon also reduces pain in joints and improves memory and cognition.
Rosemary, thyme, peppermint, and eucalyptus can open sinuses better than a decongestant when their essential oils or fresh leaves are simmered in water and breathed deeply. These herbs also stimulate the brain and kill harmful bacteria.
Oregano and marjoram kill parasites and help digestion, upset stomach, coughs and congestion. Today, Turkish villagers make teas of the mountain oregano and marjoram leaves for digestive complaints, colds and congestion.
Ginger in foods and tea reduces inflammation and pain. I’ve had clients who claim it works as well or better than pain meds. Ginger tea works better than many anti-nausea drugs for motion sickness as well as being safe and effective for morning sickness. Ginger tea also aids digestion and warms the body on cold days.
If you receive my Top Health Tips, next issue will give you Tips for Flavoring with Spice Cures. Be sure to sign up on my home page if you aren’t receiving my newsletter to receive this.
Share your family’s herb and spice remedies here. Do you have a tea blend for reflux? for indigestion? Do you sip an herb blend for insomnia? Is there a spice blend passed down from your grandmother? Share it here.
Topics: Drugs, Flavors & Foods, Uncategorized, Vitamins vs. Drugs | 4 Comments »
How to Catch a Cold
By Linda | January 17, 2009
You are three times more likely to catch a cold if you sleep less than 7 hours a night, according to a new Carnegie Mellon University study. Researchers studied 153 volunteers locked in a hotel room with a cold virus. Those who failed to get at least 7 hours sleep had more sore throats, runny noses and congested heads than those more rested. Things got progressively worse with less time asleep.
If you’re worried about catching a cold or flu, there are a few things you can do for protection:
* Get eight hours of sleep. This also reduces obesity and diabetes risk.
* Cut out the sugar. A dose of sugar, even orange juice, reduces white blood cells’ ability to engulf germs by half
* Don’t get a flu shot. Vaccinations reduce immunity for all the other germs not vaccinated against.
* Load up on zinc and vitamin A rich foods, which boot immunity: grass fed meat and dairy, eggs, liver, oysters, and nuts.
* Get sunlight. Vitamin D from sunshine on skin also helps fight infections (as well as heart attacks, cancer and obesity).
* Take vitamin C several times a day. C keeps immunity strong.
* Use energy medicine to cope with immune suppressing emotions such as depression and fatigue.
What are your cold-fighting strategies??
Topics: Immunity, Uncategorized | 20 Comments »