Category: NEWSLETTERS

COW HORNS AND MILK ALLERGIES

May 15, 2011: Visiting Johannesburg recently, Emanuel Schmock, international business manager for Swiss organic baby food company Holle, was sharing some insights with me about the global organic scene when the conversation turned to cows. Happy cows. Those contented, Swiss-German bovine royalty with long, fluttering eyelashes framing doe eyes that graze lazily on rich Alpine pastures and produce the milk that goes into Holle’s organic formulas.

Schmock mentioned that Holle’s business in China was growing at an exponential rate and that its formulas were finding favour especially among lactose-intolerant infants who could not digest other cow’s milk formulas. Up to 10% of Chinese newborns are believed to lack the lactase enzyme – as do 90% of Asian adults.

Our own experience in South Africa over the last five years distributing Holle formulas is that many so-called lactose intolerant infants actually thrive on Holle. I assumed it was the organic quality and purity of the milk used by Holle that made the difference.

But Schmock had a much more provocative idea that went far beyond the standard organic vs conventional debate.

“It’s the Demeter milk,” he said. “When we introduced it into our formulas, the whole situation changed for us as far as milk allergies was concerned.”

Demeter milk? Schmock explained …



ORGANIC WIPES SOOTHE DELICATE SKINS

May 15: Imported from the UK, multiple award-winning Jackson Reece Herbal Wipes offer parents a natural, healthier alternative.

Jackson Reece’s unique organic/herbal formula soothes and protects against common skin irritations such as nappy rash and eczema, and contains none of the harsh ingredients that can potentially damage delicate skin. (We believe that delicate newborn skin should not be exposed to any new products until babies are one month old.)

Jackson Reece wipes are available in family packs (72 wipes) and also in travel packs (10 flushable wipes) from Absolute Organix.

Features of Jackson Reece wipes:

•  Contains certified Organic Aloe Vera, naturally hydrating, healing & cooling
•  Contains certified Organic Tea Tree Oil, naturally antibacterial
•  Contains Certified Organic Lavender Essential Oil, soothing and calming



NEW SYNERGY TISSUE SALT BLENDS

May 7, 2011
New from AllisOne: Synergy blends of tissue salts. The first two blends, Rescue Synergy and Immuno Synergy, are now available from Absolute Organix.

They will be joined soon by their siblings, Osteo Synergy, Arthro Synergy, Beauty Synergy and Pure Synergy.

These tissue salt blends have been carefully formulated to contain 100% value of each of the tissue salts used.

Allisone  tissue salts are triturated by hand, and the new synergies take up to seven times the work compared to the individual salts.

Click on the “more” link below for details of the new synergy blends.



3 PILLARS OF (ORGANIC) PERFORMANCE

A successful athlete needs to focus on the 3 Pillars of Performance: Nutrition, Training and Recovery. While most athletes excel at training, they often fail to achieve the required balance of all 3 pillars, and usually it is their nutritional strategy (or lack of it) that is the weakest link.

More and more sportsmen and women are now turning to natural nutrition and organic wholefoods to deliver better health, boost performance and improve recovery. This “wellness” approach to performance is in stark contrast to the use of synthetic or highly-processed products which have dominated the sports and fitness scene.

The organic approach just makes good sense. Organic foods free of pesticides and additives provide optimum nutrition because they include metabolic co-factors such as micro-nutrients and anti-oxidants. Products made from organic agriculture using natural enzyme activity, low temperature and chemical-free processing are the richest and purest.

The bottom line: you are what you eat.

Absolute Organix offers superior quality “clean” supplements for those serious about natural health and fitness. These include Omega Sport and our Raw Vegan Protein.



GO GREEN. GO RAW. GO ORGANIC

Capture the power of the sun with Garden of Life’s Perfect Food Raw, packed with 35 nutrient-dense, organically-grown greens, sprouts and vegetable juices.

Imported from the US, Perfect Food Raw is whole-food nutrition, providing naturally-occurring anti-oxidants, amino acids, essential fatty acids, and dozens of phytonutrients. It’s also bursting with prebiotics, probiotics and enzymes to support healthy digestion and nutrient absorption.

What Goes into Perfect Food Raw?

Young cereal grass juices (gluten-free) such as Barley, Alfalfa, Oat, Wheat, and Kamut are some of the most nutrient-dense foods on the planet. They are loaded with chlorophyll and trace minerals for energy and support for healthy blood sugar levels.

Garden of Life founder Jordan Rubin explains what
you should look for in a green “superfood”
Click here to read.

Each serving of Perfect Food Raw contains over 17 nutrient-dense cereal grass and veggie juices that are freeze-dried using a gentle process that maintains nutrient potency and freshness …



MAGNESIUM: THE AMAZING MINERAL

Over 300 bio-chemical reactions in the body depend on Magnesium; It helps maintain normal muscle and nerve function, keeps heart rhythm steady, supports a healthy immune system and keeps bones strong.

Magnesium also helps regulate blood sugar levels, promotes normal blood pressure, and is involved in energy metabolism and protein synthesis.  Magnesium deficiency has been linked with many health conditions, among them diabetes, asthma, allergies, arthritis, kidney stones, migraines and more.

Introducing Health Matrix Magnesium Oil, made from pharmaceutical-grade Magnesium Chloride and Kalahari crystal salt in ultra-purified water. Applied directly to the skin (trans-dermal absorption), it’s readily and safely absorbed –  the body will simply take what it needs.

Read our Wellness Update newsletter that’s packed with information about the benefits of trans-dermal Magnesium:

  • 20 good reason to be taking Magnesium
  • Magnesium: Nature’s Silent Guardian
  • Magnesium Oil: what athletes really need

Click here to view (PDF file will take approx 15 secs to open)



THE EASY WAY TO BALANCE YOUR pH

Excess acidity is a key underlying factor in many chronic ailments, from gout and kidney stones to obesity, arthritic and heart conditions, diabetes and even cancer.

Shifting one’s diet towards more alkaline foods such as green vegetables, increasing one’s intake of pure water and taking mineral supplements are all important strategies for reducing excess acidity and restoring the body’s pH balance.

Health Matrix now makes it even easier to counter excess acidity with our new pH-Plus alkalizing bath soak. pH-Plus combines two of Nature’s most powerful alkaline minerals – magnesium chloride and sodium bicarbonate – with pristine Kalahari crystal salt containing over 60 minerals and trace elements.

Just add 100g (5 scoops) of pH-Plus to a hot bath and soak in it for at least 20 minutes for maximum benefit. The result: a deeply relaxing, alkalizing experience.

Health Matrix pH Plus is exclusively distributed by Absolute Organix. The recommended retail price is R80 inc for a 600g tub, enough for 6 alkalizing baths.



THIS PROTEIN PACKS ANTI-AGEING PUNCH

Purple Protein

 

NOTE: This product has been rebranded and is sold as Lifematrix Purple Protein Powder. Click here for more info

Introducing Health Matrix Purple Protein, a potent blend of bio-active hydrolysed collagen with anti-oxidant rich Amazon acai extract.

Collagen is a key protein in the body that ensures cohesion, elasticity and regeneration of skin, cartilage and bone and is thus an excellent supplement for people with osteoporosis and arthritic conditions.

In addition, hydrolysed collagen has powerful anti-ageing properties – it helps the skin to remain firm and youthful. It is a true “beauty from within” solution.

Purple Protein uses only the highest quality, clinically trialled Peptan™ collagen, manufactured in France. It is a high purity, natural bioactive product containing more than 90% (dry weight) protein that can be easily taken (simply stir into water or add to a smoothie) and digested by the human body.

The collagen in Purple Protein contains 20 amino-acids, mainly glycine, proline and hydroxyproline. The glycine and proline concentration is 10 to 20 times higher than in other proteins. This very specific composition of amino-acids provides Purple Protein with-functional benefits especially for joint and bone health.

Purple Protein is available in 400g tubs (a month’s supply) exclusively from Absolute Organix. The recommended retail price is R210.00 (inc).



OMEGA OILS: THE FRESHNESS ISSUE

Fresh, omega-rich oils are health-giving nectars, but rancid oils are toxic and health damaging. How does Absolute Organix ensure its cold-pressed oils are always fresh and healthy? Bruce Cohen probes the issue.
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With the increasing popularity of Omega-oils for treating health issues ranging from ADHD and heart disease to cancer and obesity, the market has been inundated with products; now, more than ever, vigilance is needed in the choice of Omega oils to ensure you are getting health-giving and not health-damaging, rancid oils.

It is important to understand what rancidity is and how it is caused. Once the oil is extracted from its shell/fruit/nut (in the case of plant oils) or through the harvesting of marine life (fish oils), it begins to oxidise through contact with oxygen in the air. Heat and light accelerate the process of oxidation which ultimately leads to rancidity.



WISHING YOU A NATURALLY SWEET YEAR

Our B Grade Certified Organic Maple Syrup  from Canada is more than just a deliciously pure, all-natural, silky-sweet treat. It’s also a source of minerals such as manganese, zinc, calcium (15 times that of honey) and potassium.

Harvested from red and black maple trees, our organic Maple Syrup also contains malic acid which boosts metabolism and aids with heavy metal removal.

Grade B Maple Syrup (which is richer in minerals because it is harvested later in the season) is a core ingredient of the popular Master Cleanse detox plan.

It’s available in 500g glass bottles.



MORE GOOD STUFF FOR ORGANIC BABIES

New products from Holle, world leader in organic infant nutrition and exclusively distributed in SA by Absolute Organix:

Organic Baby Tea

This herbal infusion has been developed to provide a settling and soothing effect on baby’s tummy. The tea-bags contain a certified organic blend of fennel, aniseed, caraway and chamomile. Unsweetened.

Organic Baby Spelt Rusks

Holle’s spelt rusks are the perfect teething biscuit and snack for babies. Made from Demeter-certified (the highest organic standard) spelt, these unsweetened – but very yummy – rusks can be used by babies from 6 months (adults will love them too!)



THE ASSAULT ON ORGANIC

If you live in the 702 reception area and were listening to the John Robbie Show today (Monday), you’ll have probably been as annoyed as I was when the topic of organic foods came up for discussion.

People keep digging up nonsense research (I think mainly from a recent US study and an obnoxious report emananting from the UK Food Standards Authority last year) that make the absurd claim that organic food is no healthier than conventional.

This type of garbage is getting thrown at the organic sector with increasing intensity, despite plenty of scientific research that proves exactly the opposite but which somehow just does not get the same level of publicity.

What irks me is that many in the organic sector spring to our defence with the argument that it’s not what’s in the food, it’s what’s not in (ie no pesticides, no hormones, no anti-biotics, no GMOs …



THE GOAT’S MILK ALTERNATIVE

Goats MilkParents of lactose-intolerant infants, or infants with cow’s milk protein allergy, often wonder if their baby might benefit by switching to goat’s milk formula.

While goat’s milk is not lactose-free, it does contain less lactose than cow’s milk and its protein content is less allergenic and more easily digested in a baby’s tummy.

Goat’s milk also has a different fat make-up when compared to cow’s milk, which many babies are more easily able to digest.

Holle, Europe’s leading producer of certified organic infant formulas and baby foods, offers a superior quality organic goat’s milk formula (for infants from six months).

The Holle range is exclusively distributed in SA by Absolute Organix.

More info on Holle products at www.holle.co.za



YOU SHOULD EAT GRASS

grassWe’re often asked about the difference between the various green food powders on the market and how our own product, Garden of Life Perfect Food, stacks up against the competition.

Bottom line is there’s a huge nutritional difference between green foods made from cereal grasses and those made from the juice of these grasses, which might explain why Perfect Food has been the No 1 green food in the US for several years.

In this article, Garden of Life founder Jordan Rubin explores the benefits of green food nutrition and suggests what you should look for in a real green “superfood”.

Click here to read Jordan’s article.



OMEGA POWER NOW IN SMALLER PACKAGES

We’re launching our Omega oils range in new “mini” 250ml bottles at the Natural and Organic Show at the Northgate Dome in Jo’burg this weekend.

oilsInitial feedback from a group of trial customers is that the mini bottles (half the size of our standard 500ml bottles) will be welcomed by consumers.

All four of Absolute Organix’s liquid omegas – Organic Flax, Omega 3:6:9, Omega Sport and Omega Slim –  are available in the new mini bottles, which offer a number of benefits:

Fresher: We believe the 250ml glass bottle is the optimum size for Omega oils because it keeps the oil fresher. Each time you open a bottle of Omega-3 oil, the delicate essential fats are exposed to oxygen which promotes rancidity. By packaging the oil in smaller bottles, we reduce the number of times the bottle is opened and closed. So the oil stays fresher, healthier.

No wastage: Although customers are encouraged to take Omega oils every day,  many clients do not manage to finish the 500ml bottle within the 8 week use-after-opening date, and thus land up wasting the oil. These are expensive products to waste! With the 250ml bottle, clients are much more likely to finish the bottle well within the use-by period.

Affordable: In this tight economy, Omega oils in smaller bottles just makes more financial sense for cash-strapped consumers. At half the price of the 500ml bottles, the 250ml bottles reduce purchase resistance – and should also encourage sampling.



HOW TO MAKE A TRULY GREAT MULTI-VITAMIN

With so many vitamins made from synthetic chemicals that the body hardly recognises, that tired old criticism from the orthodox medical fraternity that vitamin supplements are nothing but expensive urine is a lot closer to the bone than many would like to admit.

So what does it take to make a truly great multi-vitamin the really delivers on its promise of lifting micro-nutrient levels and strengthening immunity?

Click here to find out how Garden of Life does it with its Living Multi, which concentrates almost 80 organic wholefoods into a nutrient powerhouse that delivers:

* 200% of the Daily Value of Vitamin A
* 50% of the Daily Value of Vitamin D
* 150% of the Daily Value of Vitamin E
* 150% of the Daily Value of Vitamin C
* 800% of the Daily Value of Vitamin B12
… and a whole lot more.

Find out more about Garden of Life products which are exclusively distributed in SA by Absolute Organix or call us for more info.



LIVING OR DEAD MULTI-VITAMINS?

Multi-vitamins are the bread-and-butter of the wellness sector; problem is many of the “multis” out there might as well be made from bread and butter for all the nutrient value they deliver.

Most multi-vitamins on the market are made from isolated synthetics (some are petroleum by-products) that are so far-removed from the food chain that they are nothing more than industrially-produced chemicals. It’s a truism that the bio-availability of nutrients from synthetics is far, far below that of real foods; not surprising because the body hardly recognises them.

As we move increasingly towards a fuller understanding of the true value of whole-foods (especially organic foods), the idea of pumping our bodies full of synthetics seems, well, like using a typewriter in the digital age. The (nutritional) world has moved on and that tired old criticism from the orthodox medical fraternity that vitamin supplements are nothing but expensive urine is a lot closer to the bone than many in our sector would like to admit.



THE TERMINAL FAILURE OF ORTHODOX MEDICINE

When my father died last year of cancer it took me some time to fully grasp the manner of his passing and to realise my own culpability in allowing the doctors to destroy whatever dignity death might have allowed him if I had had the courage and the knowledge to stop the torture.

I allowed the doctors to conduct nuclear war on a (clearly) dying 83-year-old man — what they described as “palliative” radiation. In my father’s case, and I believe in the case of many thousands more, such interventions can be a shocking, perverse form of professional “kindness” that is built into the orthodox medical machine that just does not (want to) know when to stop.

The result of their efforts was a death without honour for a man subjected to totally unnecessary radiation that almost immediately sapped the life-spirit from his body and soul, left him broken, unable to consciously bring closure to his life. I estimate the professionals pocketed about R80 000 for their handiwork in those last few weeks. In hindsight, I should have paid them triple just to let my dad die with some dignity.

The reality of all this came into sharp focus this week when I came upon a remarkable piece in the latest New Yorker magazine written by Atal Gwande, a surgeon/journalist (yes, there is such a species) with (literally) inside knowledge and acute insight into the treatment and care of terminal patients.



OUR ORGANIC TEAS FLOW WITH ENERGY

We’re pleased to introduce a superb new range of imported, premium organic teas, Qi Tea, as well as a locally-produced organic rooibos/greenbosch range from Cedarlife.

The beautifully-packaged Qi (pronounced “chee”) range (25 individually sealed tea bags per box) are refreshing, healthy teas packed with real fruit and herbs.

Qi teas are bought direct from a co-operative of independent farmers, and are certified organic and Fairtrade. Only the very best spring-harvested, high-altitude Chinese teas are selected for the Qi range.

The Cedarlife range is blended from organic rooibos and greenbosch (green rooibos which is an even richer source of anti-oxidants). The range includes Greenbosch & Chamomile, Greenbosch and Peppermint, Greenbosch and Hoodia,  Greenbosch and Buchu, to name a few. Cedarlife teas comes in two pack sizes (20 and 40 teabags).



THE HEART VITAMIN

Nobel prizewinner Linus Pauling is, I am sure, well-known to many of you for his ground-breaking research into the therapeutic benefits of high-dosage Vitamin C. Since Pauling’s death, the Institute of Orthomolecular Medicine has continued to develop and promote his work, and this article below (issued yesterday) powerfully summarizes the latest thinking on the subject of Vitamin C as a preventative strategy for heart disease.

I’m sharing it with you because we in the natural health sector so often come across people with heart problems who are on statins, which seem to be dispensed like Smarties these days despite the fact that there is growing evidence of the negative side-effects and the very limited efficacy of statins. The article also introduces the importance of lysine as an adjunct supplement to Vitamin C which deserves our attention.

At the bottom is a link to the Institute where you can subscribe to their excellent newsletter.

Bruce Cohen
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Vitamin C and Cardiovascular Disease
A Personal Viewpoint by Alan Spencer and Andrew W. Saul

(OMNS, June 22, 2010) Linus Pauling was aware that studies of the animal kingdom showed that most animals have the ability to manufacture vitamin C in their bodies. Humans cannot. Furthermore, on average, mammals make 5,400mg daily when adjusted for body weight, and make more (often considerably more) when under stress or ill. This is about 100 times as much as the 50mg we get from a typical modern diet. It prompts the question, why do animals make so much vitamin C, and what purpose does it serve in the body?

A small number of animals which are known to share our inability to make vitamin C include the apes, the guinea pig, the fruit bat, and some birds, all of which will normally get a lot of vitamin C from their food. If you deprive a guinea pig of vitamin C it soon develops a form of cardiovascular disease (damage to its arteries showing within a few weeks). Similarly, studies of genetically modified mice have shown that if you switch off the gene that enables a mouse to produce vitamin C it will also soon show signs of heart disease. Re-introduction of a high vitamin C diet enables the damage to be reversed. While heart disease is rare in the animal kingdom, it is becoming a problem for apes in zoos where their diets are perhaps not as rich in vitamin C as when they are in the wild.

Collagen
A very important function of vitamin C in the body is its role in the production of collagen. Collagen is the most abundant protein in the body, and forms into fibres which are stronger than iron wire of comparable size. These fibres provide strength and stability to all body tissues, including the arteries. Vitamin C is absolutely essential for the production and repair of collagen, and is destroyed during the process, so a regular supply of vitamin C is necessary to maintain the strength of body tissues. Severe deficiency of vitamin C causes the total breakdown of body tissue witnessed in scurvy. Linus Pauling believed that whilst humans normally obtain sufficient vitamin C to prevent full-blown scurvy, we do not consume enough to maintain the strength of the walls of the arteries. He suggested that of all the structural tissues in the body, the walls of the arteries around the heart are subject to the greatest continual stress. Every time the heart beats the arteries are flattened and stretched, and this has been likened to standing on a garden hose thousands of times a day. Many tiny cracks and lesions develop and the artery walls become inflamed.

Dr. Pauling believed that in the presence of adequate supplies of vitamin C this damage can be readily repaired and heart disease is avoided. However, in the absence of adequate levels of vitamin C, the body attempts to repair the arteries using alternative materials: cholesterol and other fatty substances, which attach to the artery wall. (1-8)

Cholesterol and Lipoprotein (a), Lp(a)
The most abundant amino acids (protein building blocks) in collagen are lysine and proline, and when collagen strands are damaged lysine and proline become exposed. A special kind of cholesterol, lipoprotein(a), is attracted to lysine and proline and will attach itself to the exposed damaged collagen strands. It is an attempt by the body to repair damage to the collagen of the artery walls in the absence of adequate levels of vitamin C. Unfortunately the repair is not ideal and over many years repeated deposits can cause the artery to become narrow and inflamed. Heart attack or stroke is likely to follow (usually caused by a clot forming at the site of the narrowed artery, or by a piece of plaque breaking off and blocking a smaller vessel downstream). When vitamin C levels are low, the body manufactures more cholesterol, especially Lp(a). Conversely, when vitamin C levels are high the body makes less cholesterol.

If high blood cholesterol were the primary cause of heart disease, all bears and other hibernating animals would have become extinct long ago. They naturally have high cholesterol levels. One reason bears are still with us is simple: they produce large amounts of vitamin C in their bodies, which stabilises the artery walls, and there is therefore no tendency to develop cholesterol deposits or plaque.

Keeping healthy
The low levels of vitamin C that are available through diet are inadequate to prevent many people developing arterial plaques, and over time this may result in cardiovascular disease. Post mortem examinations showed that 77% of young American soldiers killed in the Korean war (average age 22) already had well-advanced atherosclerosis (heart disease), and post mortem studies from the Vietnam war gave similar results. Heart disease is not just a disease of the elderly, although it does not usually become life threatening until later in life.

How can we prevent it? Pauling believed that once we start taking high levels of vitamin C, the disease process is halted, or at least slowed, as Lp(a) cholesterol is no longer needed as a repair material. He also believed that when we take adequate levels of vitamin C, existing arterial plaques may start to be removed from the arteries. He found that the removal of plaques is more rapid if the amino acid lysine is taken along with vitamin C. Lysine appears to attach to the Lp(a) in existing plaque deposits and helps to loosen them. Linus Pauling recommended at least 3000mg of vitamin C per day as a preventive dose, and significantly higher levels of both vitamin C and lysine for the treatment of existing heart disease. Dosage is a key factor: low doses are ineffective.

Retention in the body
Another important point is that a single dose of vitamin C is not retained in the body for very long. This fact has been used for a long time by those who do not support the use of high doses of vitamin C as evidence that the body does not need and cannot use large doses. After a single large dose of vitamin C, the blood level quite soon returns to a low level. A lot is excreted, the high blood level only remaining for a few hours.

The key factor here is that the body is not designed to function with just a single large dose of vitamin C once a day. Animals are able to manufacture vitamin C in their bodies and do so continuously throughout the day. They have an enzyme which converts glucose to vitamin C, and each day they produce on the order of a hundred times more vitamin C than we are able to get from even a good diet. When animals are ill they manufacture even more, perhaps thousands of times more than we can get from our diet.

How much should we take?
For people who are essentially fit and well, the Vitamin C Foundation recommends perhaps 3,000mg of vitamin C per day, taken in divided doses as 500mg every four hours, as a protection against the development of heart disease. The problem with even this protective dose is that taking a tablet every four hours is not something that many people would want to adopt as part of their daily routine. But there is good evidence to suggest that this level of intake will help maintain the strength of the arteries and prevent the build up of cholesterol plaques. If everybody were to do this, perhaps heart disease would become a largely a thing of the past (as might many other chronic diseases).

When treating illness, “bowel tolerance” is the indicator of dosage level that should be used. This means taking just under the level of vitamin C (in divided doses) that results in loose stools. Everyone is different. Note that while a few 1,000mg doses a day might make you loose when you are fit and well, your “bowel tolerance” might increase to ten or even a hundred times this when very ill. So, for illness, the levels suggested by the Vitamin C Foundation are 6,000mg to 18,000mg of vitamin C per day (or up to bowel tolerance) plus 2,000mg to 6,000mg of lysine. These vitamin C levels may seem high, but are perhaps not particularly large when compared with levels seen in the animal kingdom. A substantial amount of lysine may be obtained from diet. For example, one may obtain 3,000 to 4,000 milligrams of lysine from about can and a half of beans. Supplementation reduces the need to consume that much.

Controversy
“Even though some physicians had observed forty or fifty years ago that amounts of vitamin C a hundred to a thousand times larger (than the RDA) have value in controlling various diseases, the medical profession and most scientists ignored this evidence.” (Linus Pauling, How to Live Longer and Feel Better)

In medical circles, Pauling’s recommendations remain controversial. However, his theory seems reasonable, and the implications are so significant that some major scientific trials should have been undertaken to assess it. This has not happened. Supporters of high-dose vitamin C have had their applications for research funding denied repeatedly, and have had to be content with carrying out small scale research projects and case studies. These have been very positive. Over the past fifteen years, Pauling therapy advocates have received hundreds of reports from heart patients who have self administered the therapy. It is reported that these people typically recover within 30 days, and the majority experience significant relief within as little as a week or two. In 1994, Linus Pauling wrote, “I think we can get almost complete control of cardiovascular disease, heart attacks and strokes by the proper use of vitamin C and lysine. It can prevent cardiovascular disease and even cure it. If you are at risk of heart disease, or if there is a history of heart disease in your family, if your father or other members of the family died of a heart attack or stroke or whatever, or if you have a mild heart attack yourself, then you had better be taking vitamin C and lysine.”

References:

(1) Rath M, Pauling L. Immunological evidence for the accumulation of lipoprotein(a) in the atherosclerotic lesion of the hypoascorbemic guinea pig. Proc Natl Acad Sci U S A. 1990 Dec;87(23):9388-90. PMID: 2147514. Free full text download: http://www.pnas.org/content/87/23/9388.full.pdf

(2) Rath M, Pauling L. Hypothesis: lipoprotein(a) is a surrogate for ascorbate. Proc Natl Acad Sci U S A. 1990 Aug;87(16):6204-7. [Erratum in: Proc Natl Acad Sci U S A 1991 Dec 5;88(24):11588.] PMID: 2143582. Free full text download: http://www.pnas.org/content/87/16/6204.full.pdf

(3) Rath M, Pauling L. Solution To the Puzzle of Human Cardiovascular Disease: Its Primary Cause Is Ascorbate Deficiency Leading to the Deposition of Lipoprotein(a) and Fibrinogen/Fibrin in the Vascular Wall. J Orthomolecular Med, Vol 6, 3&4th Quarters, 1991, p 125. Free full text download: http://orthomolecular.org/library/jom/1991/pdf/1991-v06n03&04-p125.pdf

(4) Pauling L, Rath M. An Orthomolecular Theory of Human Health and Disease. J Orthomolecular Med, Vol 6, 3&4th Quarters, 1991, p 135. Free full text download: http://orthomolecular.org/library/jom/1991/pdf/1991-v06n03&04-p135.pdf

(5) Rath M, Pauling L. Apoprotein(a) Is An Adhesive Protein. J Orthomolecular Med, Vol 6, 3&4th Quarters, 1991, p 139. Free full text download: http://orthomolecular.org/library/jom/1991/pdf/1991-v06n03&04-p139.pdf

(6) Rath M, Pauling L. Case Report: Lysine/Ascorbate Related Amelioration of Angina Pectoris. J Orthomolecular Med, Vol 6, 3&4th Quarters, 1991, p 144. Free full text download: http://orthomolecular.org/library/jom/1991/pdf/1991-v06n03&04-p144.pdf

(7) Rath M, Pauling L. A Unified theory of Human Cardiovascular Disease Leading the Way To the Abolition of This Diseases As A Cause for Human Mortality. J Orthomolecular Med, Vol 7, First Quarter 1992, p 5. Free full text download: http://orthomolecular.org/library/jom/1992/pdf/1992-v07n01-p005.pdf

(8) Rath M, Pauling L. Plasmin-induced Proteolysis and the Role of Apoprotein(a), Lysine and Synthetic Lysine Analogs. J Orthomolecular Med, Vol 7, First Quarter 1992, p 17. Free full text download: http://orthomolecular.org/library/jom/1992/pdf/1992-v07n01-p017.pdf

For More Information:

Fonorow O. Practicing Medicine Without a License? The Story of the Linus Pauling Therapy for Heart Disease. 2008. Lulu.com. ISBN-10: 1435712935; ISBN-13: 978-1435712935. Reviewed in J Orthomolecular Med, 2009. Vol 24, No 1, p 51-5.

Hickey S and Roberts H. Ascorbate: The Science of Vitamin C. 2004. ISBN-10: 1411607244; ISBN-13: 978-1411607248. Lulu.com. This book contains 575 references, and is reviewed at http://www.doctoryourself.com/ascorbate.html

Hickey S, Saul AW. Vitamin C: The Real Story. Laguna Beach, CA: Basic Health Publications, 2008. ISBN: 978-1-59120-223-3. This book contains 387 references, and is reviewed at http://www.doctoryourself.com/realstory.html

Levy TE. Stop America’s #1 Killer: Reversible vitamin deficiency found to be the origin of all coronary heart disease. 2006. ISBN-10: 0977952002; ISBN-13: 978-0977952007. (Dr. Levy is a board-certified cardiologist.) Reviewed in J Orthomolecular Med, 2006. Vol 21, No 3, p 177-178. This book contains 60 pages of references. To download the review: http://orthomolecular.org/library/jom/2006/pdf/2006-v21n03-p175.pdf

Pauling L. How to Live Longer and Feel Better (Revised edition). Oregon State University Press, 2006. ISBN-10: 0870710966; ISBN-13: 978-0870710964. Reviewed in J Orthomolecular Med, 2006. Vol 21, No 3, p 175-177. To download the review: http://orthomolecular.org/library/jom/2006/pdf/2006-v21n03-p175.pdf

On the Web:

The Vitamin C Foundation http://www.vitamincfoundation.org

AscorbateWeb, a historical compendium of 20th-Century medical and scientific literature demonstrating the efficacy of vitamin C. http://www.seanet.com/~alexs/ascorbate/

Putting the “C” in Cure: Quantity and frequency are the keys to ascorbate therapy. http://orthomolecular.org/resources/omns/v05n11.shtml

Vitamin C Saves Lives. http://orthomolecular.org/resources/omns/v01n02.shtml

RDA for Vitamin C is 10% of USDA Standard for Guinea Pigs. http://orthomolecular.org/resources/omns/v06n08.shtml

Vitamin C: What Form is Best? http://orthomolecular.org/resources/omns/v05n10.shtml

Nutritional Medicine is Orthomolecular Medicine

Orthomolecular medicine uses safe, effective nutritional therapy to fight illness. For more information: http://www.orthomolecular.org

The peer-reviewed Orthomolecular Medicine News Service is a non-profit and non-commercial informational resource.

Editorial Review Board:

Ralph K. Campbell, M.D. (USA)
Carolyn Dean, M.D., N.D. (Canada)
Damien Downing, M.D. (United Kingdom)
Michael Ellis, M.D. (Australia)
Michael Gonzalez, D.Sc., Ph.D. (Puerto Rico)
Steve Hickey, Ph.D. (United Kingdom)
James A. Jackson, Ph.D. (USA)
Bo H. Jonsson, M.D., Ph.D. (Sweden)
Thomas Levy, M.D., J.D. (USA)
Jorge R. Miranda-Massari, Pharm.D. (Puerto Rico)
Erik Paterson, M.D. (Canada)
Gert E. Shuitemaker, Ph.D. (Netherlands)

Andrew W. Saul, Ph.D. (USA), Editor and contact person. Email: omns@orthomolecular.org



FLAXTASTIC NEW OIL JOINS OUR RANGE

We’ve just launched an organic Flax Oil of exceptional quality at an excellent price.

It follows the recent installation of a brand-new oil press at our plant in Jo’burg (We are a certified organic processor of nutritional oils by Germany’s BCS Oko).

The new oil complements our range of Omega blends (see image) and indeed forms the basis of these superior products.

We press our flax oil at no higher than 40 degrees Centigrade, the European standard for cold-pressing. To do this, our press turns at a leisurely 20-25 revolutions a minute; the oil drips (very) slowly out of the press, producing a “flaxtastic” health-giving nectar.

Our press is linked directly to a centrifuge which filters the oil by spinning it at high speed (zero heat), producing a golden, nutrient-rich oil of exceptional purity. This enables us to bottle our Fax Oil sooner, so it’s fresher and healthier



THE SMARTFISH ARE BACK IN TOWN

Absolute Organix is pleased to announce the re-introduction of SMARTFISH into SA.

Manufactured by Pharmalogica in Norway, SMARTFISH is a marine oil supplement made from high quality, fresh salmon oil rich in Omega-3s – but without any fishy taste, smell or those repeating fish burps that make youngsters dread taking this vital “brain food”.

The new SMARTFISH sachets contain a potent blend of Omega-3 fatty acids in a smoothe, creamy emulsion sweetened with Xylitol and natural lemon and apricot flavours – it really does taste good.

To prove the great taste of SMARTFISH, we’ll send you a free sample. Please email us: info@absoluteorganix.co.za

From taste to texture to packaging, SMARTFISH has been designed to make it easy for young people to take their daily Omega 3s.

One sachet of SMARTFISH provides a complete daily dose of Omega 3s, delivering 180mg of DHA and 160mg of EPA from molecular-distilled salmon oil. The sachets ensure freshness and potency of the delicate Omega 3 oils by excluding oxygen and light.

Smartfish is available in tubs of 30 sachets.



REAL WAR ON CANCER BEGINS (MAYBE)

The South African media seems to have blissfully ignored one of the most important health stories of the decade – last week’s report by President Obama’s Cancer Panel (PCP) which, finally, turned the tables on the entire cancer industry from within.  Read more …



Real war on cancer finally starts (maybe)

By Bruce Cohen, founder of Absolute Organix

The South African media seems to have blissfully ignored one of the most important health stories of the decade – last week’s report by President Obama’s Cancer Panel (PCP) which, finally, turned the tables on the entire cancer industry from within.

While the PCP report focuses on the cancer epidemic in America – everything in it is of relevance to us and humanity at large: we are being systematically poisoned to death by carcinogenic chemicals and industrial radiation.

This may come as no surprise to those of us in the natural health sector – but it represents a profound shift for the orthodox medical fraternity.

The message from the PCP to President Obama (and leaders everywhere) is loud and clear: if we hope to reduce cancer rates, we must eliminate cancer-causing chemicals in foods, medicines, personal care products and our work and home environments.

Says the PCP “The panel urges you (Pres Obama) most strongly to use the power of your office to remove the carcinogens and other toxins from our food, water, and air that needlessly increase healthcare costs, cripple our nation’s productivity, and devastate American lives.”

Of course the American Cancer Association and the chemical industry have waded into the PCP report; they have been in deliberate denial about the causes of cancer for decades. For them cancer is in the genes, or just bad luck in the roulette of life, and they keep on spewing out – and defending – the toxic nightmare across the planet.

The PCP report points out that Americans (as well as the rest of us who live in big cities) are daily exposed to around 80 000 agricultural and industrial chemicals (and dozens more new ones each year) yet only a few hundred of them have ever been safety tested.

Many of these chemicals are known or suspected carcinogens or endocrine-disruptors. They are in the foods we eat, the water we drink, the air we breathe; they are in our shampoos and conditioners, our furniture and our cars; they are everywhere.

Many of these known or suspected carcinogens are totally unregulated and where there is enforcement, it is weak. In virtually all cases, safety regulations fail to take multiple exposures and exposure interactions into account. Nor, might I add, do they take into account the “synergistic” effects of all these toxins.

The PCP says we are also poisoning the unborn: Numerous environmental contaminants can cross the placental barrier and, to a disturbing extent, babies are being born “pre-polluted.”

The PCP report is groundbreaking because the panel comes from the heartland of orthodox medicine in the US, not the fringe of homeopaths and natural healers who have been blaming cancer on industrial pollution for over a century.

So, finally, it seems, the orthodox medical community is being dragged (albeit kicking) into the 21st Century and that the war on cancer will now focus on what’s really important: not the pharmaceutical “cures” but the causes. And we don’t have to look far for the culprits.

Having watched my father die a sordid death by cancer some months ago, and having witnessed how the orthodox medical system profited so handsomely from his terror with drugs and deceit, this report offers a glimmer of hope for the future.

Those of us in the alternative and natural health sector should draw comfort from the PCP report- it has placed the spotlight firmly on preventative health and healthy lifestyles, and away from the pharma paradigm that has dominated and harmed the cancer discourse for so long.

You can read the entire PCP report here



OMEGA PURE EVEN PURER

Ever wondered where krill and then fish get their Omega-3s from? Well, it all starts with micro-algae, the original source of these health-giving essential fatty acids.

Absolute Organix Omega Pure is the only Omega-3 supplement containing the long chain Omega-3s, DHA and EPA, derived from micro-algae – and a new enhanced formulation of Omega Pure is now available.

Improvements in the cold extraction process have enabled our partners to not only increase the concentration of Essential Fats but also to reduce the dosage from 3 to 2 capsules. The new formulation delivers 400mg of ultra-pure DHA (87.5%) and EPA.

Omega Pure is an excellent source of DHA for pregnant and breast-feeding mothers because the algae from which the oil is extracted have been grown under pristine conditions in ponds completely free of any ocean contaminants like mercury and dioxins.

The cold-extraction of the oil means that the nutrient quality and bio-availability of the Essential Fats in Omega Pure is of the highest order.

Omega Pure is also a perfect source of DHA/EPA for Vegans/vegetarians.

Available in glass bottles of 60 vegecaps (a month’s supply).



Raw Protein gets Vegan approval

Our Raw Vegan Protein powder has been approved by the Vegan Society of South Africa.  Find out more about a Vegan lifestyle by visiting www.vegansociety.co.za

Meantime, demand for our protein powder has been growing fast and we’ve now introduced a 1kg tub in addition to the original 400g pack.

Made from organic, sprouted brown rice fermented using an all-natural enzyme process, the silky-smoothe powder contains all the essential amino acids in a high-potency 80% protein concentrate.

Soy-free, gluten-free and dairy-free, it’s an easy to digest hypoallergenic protein source for vegetarians/vegans as others with dietary restrictions. It’s also a great protein source for athletes, even those hard-core meat-eaters and whey addicts!

The new 1kg tub of Raw Vegan Protein is excellent value at a recommended retail price of R250 incl – the price per gram is approx 20% less than the 400g tub.

Read more about this product here.



In defence of bread

You may have come across Michael Pollan’s book In Defence of Food, a wry and fascinating critique of the dangers of the ideology of nutritionism where we hapless and relentless seekers of good health (or is it really immortality?) spend our lives sacrificing taste and joy for recommended daily allowances of vitamins and minerals; where we obsess over nutritional labels about additives and adulterants, contaminants, calories and levels of omega-3s, about sweeteners and salt and, yes, that most satanic of forbidden substances: carbohydrates.

Since reading Pollan’s book some months back (he’s also the author of The Ominvore’s Dilemma, a brilliant guide to healthy eating), I’ve started to chill (excuse the string of bad cliches), stop feeding my (nutritional) obsessions and start appreciating food. There’s an argument to be made that the main reason the French have such low levels of heart disease is because they actually enjoy their meals, savouring the pleasures of smell, taste and good company (drinking red wine is a part of this process).

I realised how far I had come the other day when Kalahari.net dropped off my latest purchase: Healthy Bread in 5 Minutes a Day by Jeff Hertzberg and Zoe Francis.

The book presents a whole new universe of artisan breads; simple, wholesome and delicious. Their “master recipe” works perfectly every time and, thanks to a few neat tricks, every loaf I’ve attempted has risen to the occasion, and then some.

So carbs are finally back on the menu at the Cohen residence and it’s been an epiphany. There’s something deeply satisfying about baking bread. Unlike cooking, baking bread is, in my view, an authentic process of creation, of nurturing, a soft and mindful experience that starkly contrasts with the rest of our lives (I am assuming there are no Buddhist monks reading this).

The wonder of the book is that it allows one to frolic freely with bread, but within the “artisan” framework of stone-ground, unrefined flours that actually enhance the taste. So the nutrient richness of the wholegrains is a sort of free pass, effectively masked by the heavenliness of the freshly-baked product.

OK, I can see the queues of people standing before me screaming “fuck off,” you say, “we’re gluten intolerant”. My take on this is that you’re very likely blaming the wrong culprit. It’s not wheat/gluten that your body can’t stand, it’s the crap they put into the industrially-made bread on the supermarket shelves: the yeast accelerators, the bromide (a carcinogen), the additives and the preservatives. No wonder your body freaks out. Try making your own bread.

Tonight’s bread was made with sweet potato, organic rice protein, olive oil and flaxseed. Tomorrow’s loaf is a grain extravaganza: rye, brown bread, wholewheat and quinoa …

If you’ve ever tried to make a “health” bread rich in wholegrains, seeds, nuts etc, I bet your big disappointment was that, invariably, they turned out heavy, brick-like, resulting in silent grimaces and exhausted jaw muscles at the dinner table. Great breads should always be light and airy, and Healthy Bread in 5 Minutes a Day makes this possible no matter how dense your ingredients. I’m tempted to tell you the trick, but in a world where copyrights are stolen every day and intellectual property abused and ignored, I think the honourable thing to do is to point you to their website: http://www.artisanbreadinfive.com/

The other big trick in the book is this: you can make extraordinary nutritious and delicious breads without any kneading. I kid you not.

So bread is now, officially, off my hit-list, and I am feeling — and spreading — the joy.



No junk in FucoThin

The Department of Health (DOH) has been clamping down on weight loss products containing sibutramine, an appetite suppressant that has been linked to increased risk of heart attack or stroke. Good for the DOH. It’s about time they rid the market of these products.

As soon as we read the initial reports, as the exclusive SA distributor of Garden of Life wholefood supplements from the US, which includes the seaweed-based all-natural FucoThin (click here for more info), we immediately arranged for it to be tested for sibutramine so our customers could have independent verification and be able to deal with any inquiries from the public. We were in no way suspicious that a world-class brand such as Garden of Life would adulterate its products, but we believe it is important to be transparent.

Click here to view the lab report by Ampath (a leading independent lab in Jo’burg) which analysed FucoThin for any traces of sibutramine. The result was, unsurprisingly, negative.



The most feared natural medicine?

Used successfully by doctors for a century, Iodine is an effective and safe natural antibiotic, a powerful anti-cancer (especially breast and prostate) agent, and a potent heavy metal detox tool. There is growing evidence that Iodine deficiency is increasing and is linked to a number of chronic diseases like diabetes and obesity, as well as certain heart ailments. Despite this the medical establishment today fears Iodine and shuns it as downright dangerous. However,  a small group of medical specialists  believe that Iodine should return to its rightful place in the natural medicine chest.

Our Lugol’s Iodine solution is now available.

Click here to read Bruce Cohen’s blog on why Iodine deserves a fresh look.



WHY IODINE DESERVES OUR RESPECT

By Bruce Cohen

Sometimes you stumble onto something extraordinary, fascinating, mind-opening, and you wonder: how come I never knew about this before? Why did no-one tell me? How could I have been so ignorant …

It’s a feeling I’ve had several times in my life and the most recent manifestation of it arrived unexpectedly on my doorstep: Iodine.

Yes Iodine, that oh-so common, yet oh-so mysterious trace element once the cornerstone of effective natural medicine that has been pushed aside by the medical and pharma establishment. Astonishing when you consider that Iodine is an effective and safe natural antibiotic, a powerful anti-cancer (especially breast and prostate) agent, and a potent heavy metal detox tool. There is growing evidence that Iodine deficiency is now commonplace and is a key link to of a number of chronic diseases like diabetes and obesity.

But the medical establishment would have us believe that we should never supplement with Iodine, that it is downright dangerous. Despite this “iodophobia”, there is a growing and compelling body of evidence to the contrary and a small group of doctors is now actively promoting the use of Iodine at therapeutic dosages way above the RDAs.

Dr Guy Abraham, a US specialist in the use of Iodine, puts it bluntly: “Of all the elements known so far to be essential for health, Iodine is the most misunderstood and the most feared. Yet, it is by far the safest of all the trace elements known to be essential for human health. It is the only trace element that can be ingested safely in amounts up to 100,000 times the RDA.”

The more I read about the benefits of Iodine, the more convinced I became that I should get hold of some. Not any old Iodine. It has to be Lugol’s Solution, an inorganic form of pharmaceutical grade Iodine that the body can easily absorb and is the only form in which it should be taken. It was first developed by the French physician, Jean Lugol, in 1829 and consists of 10 parts potassium iodide (KI) to 5 parts Iodine to 85 parts of (distilled) water. (Lugol’s can’t be patented; which might explain why it has been downplayed, dismissed by the medical/pharma establishment).

I made a lot of calls, checked with many customers, but there just wasn’t any to be found. Lugol’s, once a mainstay of the medical profession, had simply vanished.

So I decided to make some. With my collaborator Gregory Sondak, who has deep knowledge of natural medicines and the benefits of Iodine, we approached a local pharmaceutical company to make us a batch of high-grade Lugol’s. We now have it and it’s available through Absolute Organix.

NOTE: Some people may be allergic to Iodine and use of  it should proceed carefully, slowly. Do the research and consult with a health care professional, especially if you are pregnant, nursing or under medical care.

Iodine Fulfilment Therapy

This article by Dr Bruce West first appeared in the December 2005 issue of the Health Alert newsletter (www.healthalert.com). See also the links at the end of the article.

From 1900 to the 1960s almost every single U.S. physician used Lugol (Iodine) supplements in his or her practice for both hypo- and hyperthyroid, as well as many, many other conditions-all with excellent results. In fact, Iodine was considered a panacea for all human ills. Today a phobia – generated by medical misinformation against Iodine therapy – has caused physicians to avoid this powerful treatment like the plague.

By avoiding Iodine therapy, you could be missing out on the very link that could get you well. Today we know that total body Iodine fulfilments or sufficiency can finally resolve tough, stubborn problems that resist all other treatments. Called orthoiodosupplementation, this treatment employs elemental Iodine supplements until the thyroid gland and all other Iodine-sensitive sites in the body have reached Iodine sufficiency.

The most commonly difficult problems for which this therapy has been called a panacea are fibrocystic breasts, polycystic ovary syndrome, hypo- and hyperthyroid (with or without goiter), brain fog, constipation, obesity, diabetes, hypertension (high blood pressure), and even some heart problems-most notably irreversible arrhythmias like atrial fibrillation.

Why Iodine is Important

Iodine is detected in every organ and tissue in the body. It is found in high levels in the thyroid gland, liver, lung, heart, and adrenal glands. It is found in the highest concentrations in fat and muscle tissue. It is depleted out of the thyroid gland and other tissues when thyroid hormone medications are prescribed. Iodine has been considered so important that up until 20 years ago, it had been routinely added to bread as a supplement. Now because of politics and fear of Iodine, the thyroid-toxin bromine has taken its place as a bread supplement. And in the past 20 years there has been an increased prevalence of obesity, diabetes, and hypertension, as well as more thyroid and breast cancers.

According to Guy E. Abraham, MD, perhaps the world’s most knowledgeable expert on Iodine and the thyroid, “Medical iodophobia has reached pandemic proportions. It is highly contagious and has wreaked havoc on the practice of medicine and on the U.S. population. More misery and death in the U.S. may have resulted from [medicine’s unwarranted fear of Iodine] than from both World Wars combined.”

That is quite a statement from a former professor of Endocrinology and a man who pioneered ways to assay Iodine and minute quantities of hormones in the body. This man in the past 35 years has received more biochemistry, diagnostics, clinical chemistry, and hormone and Iodine research awards than anyone I know of. And he has studied Iodine therapy in high doses in over 4,000 people-publishing his findings in a document titled “The Iodine Project.” These findings once and for all dispelled the medical myth and fear of Iodine therapy.

Whole Body Iodine Sufficiency

Thyroidologists like Dr. Abraham have learned of the tremendous benefits of what they call whole body Iodine sufficiency-when the body is saturated with sufficient Iodine to supply all the tissues. Along the way, they have also discovered some amazing things about current thyroid treatment, thyroid drugs, and Iodine. The very first thing discovered is that Iodine is the treatment of choice for hypo- and hyperthyroid problems-with or without goiter.

Doctors could get as high as a 90% cure rate with hyperthyroid (overactive thyroid) by using what would be considered high doses of Iodine daily.

In addition to thyroid therapy, all thyroid patients should be on Iodine therapy, with the goal to reach a whole body Iodine sufficiency. When this state is reached, the following results have been observed:

. Goiter is reduced or eliminated.
. Stress on the pituitary gland is eliminated.
. Increased excretion of thyroid poisons and heavy metals occurs via the kidneys.
. The liver’s detoxification mechanisms are enhanced.
. Obesity is more easily overcome-in fact, Iodine therapy may be a critical and unknown factor in obesity.
. Diabetes and high blood pressure are more easily controlled.
. Breast tissue normalizes with decreased occurrences of fibrocystic breast disease.
. Menopausal symptoms are improved.
. Polycystic Ovary Syndrome can be cured.
. Brain function is better, with less brain fog.
. Heart function is better, with reduced arrhythmia problems.
. And cancer rates, especially of the thyroid and breast, are reduced.

Doctors have found that patients who achieved Iodine sufficiency were often able to resolve diabetes problems without insulin. They could normalize blood pressure without medication. Goiters were resolved. And those taking thyroid hormone medication could greatly reduce or completely eliminate these drugs.

We are just beginning to discover the amazing curative powers of Iodine. While it may not be the panacea that old-timers have claimed, it is indeed critical. It is often the missing factor in “incurable” conditions like obesity, diabetes, breast disease, polycystic ovaries, thyroiditis, hypothyroid, autoimmune thyroid problems, and more.

LINKS

httpv://www.youtube.com/watch?v=0-QCZAmXHqg

VIDEO: Part I: Dr Joseph Mercola interviews iodine expert and author Dr David Brownstein.

httpv://www.youtube.com/watch?v=kUnxqpsdoJQ&feature=relmfu
VIDEO: Part 2: Dr Joseph Mercola interviews iodine expert and author Dr David Brownstein.

* The Safe and Effective Implementation of Iodine by Dr Guy Abraham

* Iodine is vital for health by Dr James Howenstein

* The Iodine Group



SOY IS NOT A HEALTH FOOD

My son was lactose intolerant at birth and like all good parents (or so we thought at the time) we changed his formula to soy.  A good choice, we believed, rich in natural plant protein. The pediatrician had nothing but praise for it. Soy, after all, is a big feature of many Asian diets and countries like Japan seem to have a much better health profile then the West.

And so soy found its way increasingly into our diet – by design and by stealth. Soy milk, soy yoghurt, tofu, soy oil, soy  protein, miso, soy sauce, beef (soy is all over cattle feed and we are what we eat eats) … so many uses for that trusty little bean.

These days I won’t knowingly put anything with soy in it into my mouth, except perhaps a little soy sauce.  I have come to the sad and angry conclusion that soy has been disastrous for human health. There are so many negative aspects to soy, yet it continues to be aggressively touted as a health food and I would guess that most people would, if asked, give soy the thumbs up as a nutrient-rich, healthy food. It couldn’t be further from the truth.

If you eat soy products, I hope you’ll take the time to read the article below which reveals the depressing reality about this ever-present food in our diets.

Cinderella’s Dark Side

by Sally Fallon & Mary G. Enig, PhD

http://www.westonaprice.org/Soy-Alert/

The propaganda that has created the soy sales miracle is all the more remarkable because, only a few decades ago, the soybean was considered unfit to eat – even in Asia.

The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty (1134-246 BC). The first soy foods were fermented products like tempeh, natto, miso and soy sauce.

At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd – tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.

The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or “antinutrients”. First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion.

These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.14

Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together.

Trypsin inhibitors and haemagglutinin are growth inhibitors. Weanling rats fed soy containing these antinutrients fail to grow normally. Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.

In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants are reduced in quantity but not completely eliminated.

Soy also contains goitrogens – substances that depress thyroid function.

Additionally, a very large percentage of soy is genetically modified and it also has one of the highest percentages of contamination by pesticides of any of our foods.

Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It’s a substance that can block the uptake of essential minerals – calcium, magnesium, copper, iron and especially zinc – in the intestinal tract.

Although not a household word, phytic acid has been extensively studied; there are literally hundreds of articles on the effects of phytic acid in the current scientific literature. Scientists are in general agreement that grain- and legume-based diets high in phytates contribute to widespread mineral deficiencies in third world countries.15

Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy- and grain-based diets prevents their absorption.

The soybean has one of the highest phytate levels of any grain or legume that has been studied,16 and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking.17 Only a long period of fermentation will significantly reduce the phytate content of soybeans.

When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced.18 The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.

Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less so.

Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system.

Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals.19 Zinc deficiency can cause a “spacey” feeling that some vegetarians may mistake for the “high” of spiritual enlightenment.

Milk drinking is given as the reason why second-generation Japanese in America grow taller than their native ancestors. Some investigators postulate that the reduced phytate content of the American diet – whatever may be its other deficiencies – is the true explanation, pointing out that both Asian and Western children who do not get enough meat and fish products to counteract the effects of a high phytate diet, frequently suffer rickets, stunting and other growth problems.20

Soy Protein Isolate: Not So Friendly

Soy processors have worked hard to get these antinutrients out of the finished product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk.

SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution.

Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray- dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).

Much of the trypsin inhibitor content can be removed through high-temperature processing, but not all. Trypsin inhibitor content of soy protein isolate can vary as much as fivefold.21 (In rats, even low-level trypsin inhibitor SPI feeding results in reduced weight gain compared to controls.22)

But high-temperature processing has the unfortunate side-effect of so denaturing the other proteins in soy that they are rendered largely ineffective.23 That’s why animals on soy feed need lysine supplements for normal growth.

Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.24 Numerous artificial flavorings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their strong “beany” taste and to impart the flavor of meat.25

In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc.26 Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.27

Yet soy protein isolate and textured vegetable protein are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food giveaway programs.

In spite of poor results in animal feeding trials, the soy industry has sponsored a number of studies designed to show that soy protein products can be used in human diets as a replacement for traditional foods.

An example is “Nutritional Quality of Soy Bean Protein Isolates: Studies in Children of Preschool Age”, sponsored by the Ralston Purina Company.28 A group of Central American children suffering from malnutrition was first stabilized and brought into better health by feeding them native foods, including meat and dairy products. Then, for a two-week period, these traditional foods were replaced by a drink made of soy protein isolate and sugar.

All nitrogen taken in and all nitrogen excreted was measured in truly Orwellian fashion: the children were weighed naked every morning, and all excrement and vomit gathered up for analysis. The researchers found that the children retained nitrogen and that their growth was “adequate”, so the experiment was declared a success.

Whether the children were actually healthy on such a diet, or could remain so over a long period, is another matter. The researchers noted that the children vomited “occasionally”, usually after finishing a meal; that over half suffered from periods of moderate diarrhea; that some had upper respiratory infections; and that others suffered from rash and fever.

It should be noted that the researchers did not dare to use soy products to help the children recover from malnutrition, and were obliged to supplement the soy-sugar mixture with nutrients largely absent in soy products – notably, vitamins A, D and B12, iron, iodine and zinc.

Marketing The Perfect Food

“Just imagine you could grow the perfect food. This food not only would provide affordable nutrition, but also would be delicious and easy to prepare in a variety of ways. It would be a healthful food, with no saturated fat. In fact, you would be growing a virtual fountain of youth on your back forty.”

The author is Dean Houghton, writing for The Furrow,2 a magazine published in 12 languages by John Deere. “This ideal food would help prevent, and perhaps reverse, some of the world’s most dreaded diseases. You could grow this miracle crop in a variety of soils and climates. Its cultivation would build up, not deplete, the land…this miracle food already exists… It’s called soy.”

Just imagine. Farmers have been imagining – and planting more soy. What was once a minor crop, listed in the 1913 US Department of Agriculture (USDA) handbook not as a food but as an industrial product, now covers 72 million acres of American farmland. Much of this harvest will be used to feed chickens, turkeys, pigs, cows and salmon. Another large fraction will be squeezed to produce oil for margarine, shortenings and salad dressings.

Advances in technology make it possible to produce isolated soy protein from what was once considered a waste product – the defatted, high-protein soy chips – and then transform something that looks and smells terrible into products that can be consumed by human beings. Flavorings, preservatives, sweeteners, emulsifiers and synthetic nutrients have turned soy protein isolate, the food processors’ ugly duckling, into a New Age Cinderella.

The new fairy-tale food has been marketed not so much for her beauty but for her virtues. Early on, products based on soy protein isolate were sold as extenders and meat substitutes – a strategy that failed to produce the requisite consumer demand. The industry changed its approach.

“The quickest way to gain product acceptability in the less affluent society,” said an industry spokesman, “is to have the product consumed on its own merit in a more affluent society.”3 So soy is now sold to the upscale consumer, not as a cheap, poverty food but as a miracle substance that will prevent heart disease and cancer, whisk away hot flushes, build strong bones and keep us forever young.

The competition – meat, milk, cheese, butter and eggs – has been duly demonised by the appropriate government bodies. Soy serves as meat and milk for a new generation of virtuous vegetarians.

Marketing Costs Money

This is especially when it needs to be bolstered with “research”, but there’s plenty of funds available. All soybean producers pay a mandatory assessment of one-half to one per cent of the net market price of soybeans. The total – something like US$80 million annually4 – supports United Soybean’s program to “strengthen the position of soybeans in the marketplace and maintain and expand domestic and foreign markets for uses for soybeans and soybean products”.

State soybean councils from Maryland, Nebraska, Delaware, Arkansas, Virginia, North Dakota and Michigan provide another $2.5 million for “research”.5 Private companies like Archer Daniels Midland also contribute their share. ADM spent $4.7 million for advertising on Meet the Press and $4.3 million on Face the Nation during the course of a year.6

Public relations firms help convert research projects into newspaper articles and advertising copy, and law firms lobby for favorable government regulations. IMF money funds soy processing plants in foreign countries, and free trade policies keep soybean abundance flowing to overseas destinations.

The push for more soy has been relentless and global in its reach. Soy protein is now found in most supermarket breads. It is being used to transform “the humble tortilla, Mexico’s corn-based staple food, into a protein-fortified ‘super-tortilla’ that would give a nutritional boost to the nearly 20 million Mexicans who live in extreme poverty”.7 Advertising for a new soy-enriched loaf from Allied Bakeries in Britain targets menopausal women seeking relief from hot flushes. Sales are running at a quarter of a million loaves per week.8

The soy industry hired Norman Robert Associates, a public relations firm, to “get more soy products onto school menus”.9 The USDA responded with a proposal to scrap the 30 per cent limit for soy in school lunches. The NuMenu program would allow unlimited use of soy in student meals. With soy added to hamburgers, tacos and lasagna, dieticians can get the total fat content below 30 per cent of calories, thereby conforming to government dictates. “With the soy-enhanced food items, students are receiving better servings of nutrients and less cholesterol and fat.”

Soy milk has posted the biggest gains, soaring from $2 million in 1980 to $300 million in the US last year.10 Recent advances in processing have transformed the gray, thin, bitter, beany-tasting Asian beverage into a product that Western consumers will accept – one that tastes like a milkshake, but without the guilt.

Processing miracles, good packaging, massive advertising and a marketing strategy that stresses the products’ possible health benefits account for increasing sales to all age groups. For example, reports that soy helps prevent prostate cancer have made soy milk acceptable to middle-aged men. “You don’t have to twist the arm of a 55- to 60-year-old guy to get him to try soy milk,” says Mark Messina. Michael Milken, former junk bond financier, has helped the industry shed its hippie image with well-publicized efforts to consume 40 grams of soy protein daily.

America today, tomorrow the world. Soy milk sales are rising in Canada, even though soy milk there costs twice as much as cow’s milk. Soybean milk processing plants are sprouting up in places like Kenya.11 Even China, where soy really is a poverty food and whose people want more meat, not tofu, has opted to build Western-style soy factories rather than develop western grasslands for grazing animals.12

FDA Health Claim Challenged

On October 25, 1999 the US Food and Drug Administration (FDA) decided to allow a health claim for products “low in saturated fat and cholesterol” that contain 6.25 grams of soy protein per serving. Breakfast cereals, baked goods, convenience food, smoothie mixes and meat substitutes could now be sold with labels touting benefits to cardiovascular health, as long as these products contained one heaping teaspoon of soy protein per 100-gram serving.

The best marketing strategy for a product that is inherently unhealthy is, of course, a health claim.

“The road to FDA approval,” writes a soy apologist, “was long and demanding, consisting of a detailed review of human clinical data collected from more than 40 scientific studies conducted over the last 20 years. Soy protein was found to be one of the rare foods that had sufficient scientific evidence not only to qualify for an FDA health claim proposal but to ultimately pass the rigorous approval process.”29

The “long and demanding” road to FDA approval actually took a few unexpected turns. The original petition, submitted by Protein Technology International, requested a health claim for isoflavones, the estrogen-like compounds found plentifully in soybeans, based on assertions that “only soy protein that has been processed in a manner in which isoflavones are retained will result in cholesterol lowering”.

In 1998, the FDA made the unprecedented move of rewriting PTI’s petition, removing any reference to the phyto-estrogens and substituting a claim for soy protein – a move that was in direct contradiction to the agency’s regulations. The FDA is authorized to make rulings only on substances presented by petition.

The abrupt change in direction was no doubt due to the fact that a number of researchers, including scientists employed by the US Government, submitted documents indicating that isoflavones are toxic.

The FDA had also received, early in 1998, the final British Government report on phytoestrogens, which failed to find much evidence of benefit and warned against potential adverse effects.30

Even with the change to soy protein isolate, FDA bureaucrats engaged in the “rigorous approval process” were forced to deal nimbly with concerns about mineral blocking effects, enzyme inhibitors, goitrogenicity, endocrine disruption, reproductive problems and increased allergic reactions from consumption of soy products.31

One of the strongest letters of protest came from Dr Dan Sheehan and Dr Daniel Doerge, government researchers at the National Center for Toxicological Research.32 Their pleas for warning labels were dismissed as unwarranted.

“Sufficient scientific evidence” of soy’s cholesterol-lowering properties is drawn largely from a 1995 meta-analysis by Dr James Anderson, sponsored by Protein Technologies International and published in the New England Journal of Medicine.33

A meta-analysis is a review and summary of the results of many clinical studies on the same subject. Use of meta-analyses to draw general conclusions has come under sharp criticism by members of the scientific community.

“Researchers substituting meta-analysis for more rigorous trials risk making faulty assumptions and indulging in creative accounting,” says Sir John Scott, President of the Royal Society of New Zealand. “Like is not being lumped with like. Little lumps and big lumps of data are being gathered together by various groups.”34

There is the added temptation for researchers, particularly researchers funded by a company like Protein Technologies International, to leave out studies that would prevent the desired conclusions. Dr Anderson discarded eight studies for various reasons, leaving a remainder of twenty-nine.

The published report suggested that individuals with cholesterol levels over 250 mg/dl would experience a “significant” reduction of 7 to 20 per cent in levels of serum cholesterol if they substituted soy protein for animal protein. Cholesterol reduction was insignificant for individuals whose cholesterol was lower than 250 mg/dl.

In other words, for most of us, giving up steak and eating vegieburgers instead will not bring down blood cholesterol levels. The health claim that the FDA approved “after detailed review of human clinical data” fails to inform the consumer about these important details.

Research that ties soy to positive effects on cholesterol levels is “incredibly immature”, said Ronald M. Krauss, MD, head of the Molecular Medical Research Program and Lawrence Berkeley National Laboratory.35 He might have added that studies in which cholesterol levels were lowered through either diet or drugs have consistently resulted in a greater number of deaths in the treatment groups than in controls – deaths from stroke, cancer, intestinal disorders, accident and suicide.36

Cholesterol-lowering measures in the US have fuelled a $60 billion per year cholesterol-lowering industry, but have not saved us from the ravages of heart disease.

Soy And Cancer

The new FDA ruling does not allow any claims about cancer prevention on food packages, but that has not restrained the industry and its marketers from making them in their promotional literature.

“In addition to protecting the heart,” says a vitamin company brochure, “soy has demonstrated powerful anticancer benefits…the Japanese, who eat 30 times as much soy as North Americans, have a lower incidence of cancers of the breast, uterus and prostate.”37

Indeed they do. But the Japanese, and Asians in general, have much higher rates of other types of cancer, particularly cancer of the esophagus, stomach, pancreas and liver.38 Asians throughout the world also have high rates of thyroid cancer.39 The logic that links low rates of reproductive cancers to soy consumption requires attribution of high rates of thyroid and digestive cancers to the same foods, particularly as soy causes these types of cancers in laboratory rats.

Just how much soy do Asians eat? A 1998 survey found that the average daily amount of soy protein consumed in Japan was about eight grams for men and seven for women – less than two teaspoons.40 The famous Cornell China Study, conducted by Colin T. Campbell, found that legume consumption in China varied from 0 to 58 grams per day, with a mean of about twelve.41

Assuming that two-thirds of legume consumption is soy, then the maximum consumption is about 40 grams, or less than three tablespoons per day, with an average consumption of about nine grams, or less than two teaspoons. A survey conducted in the 1930s found that soy foods accounted for only 1.5 per cent of calories in the Chinese diet, compared with 65 per cent of calories from pork.42 (Asians traditionally cooked with lard, not vegetable oil!)

Traditionally fermented soy products make a delicious, natural seasoning that may supply important nutritional factors in the Asian diet. But except in times of famine, Asians consume soy products only in small amounts, as condiments, and not as a replacement for animal foods – with one exception. Celibate monks living in monasteries and leading a vegetarian lifestyle find soy foods quite helpful because they dampen libido.

It was a 1994 meta-analysis by Mark Messina, published in Nutrition and Cancer, that fuelled speculation on soy’s anticarcinogenic properties.43 Messina noted that in 26 animal studies, 65 per cent reported protective effects from soy. He conveniently neglected to include at least one study in which soy feeding caused pancreatic cancer – the 1985 study by Rackis.44 In the human studies he listed, the results were mixed.

A few showed some protective effect, but most showed no correlation at all between soy consumption and cancer rates. He concluded that “the data in this review cannot be used as a basis for claiming that soy intake decreases cancer risk”. Yet in his subsequent book, The Simple Soybean and Your Health, Messina makes just such a claim, recommending one cup or 230 grams of soy products per day in his “optimal” diet as a way to prevent cancer.

Thousands of women are now consuming soy in the belief that it protects them against breast cancer. Yet, in 1996, researchers found that women consuming soy protein isolate had an increased incidence of epithelial hyperplasia, a condition that presages malignancies.45 A year later, dietary genistein was found to stimulate breast cells to enter the cell cycle – a discovery that led the study authors to conclude that women should not consume soy products to prevent breast cancer.46

Phytoestrogens: Panacea Or Poison?

The male species of tropical birds carries the drab plumage of the female at birth and ‘colors up’ at maturity, somewhere between nine and 24 months.

In 1991, Richard and Valerie James, bird breeders in Whangerai, New Zealand, purchased a new kind of feed for their birds – one based largely on soy protein.47 When soy-based feed was used, their birds ‘colored up’ after just a few months. In fact, one bird-food manufacturer claimed that this early development was an advantage imparted by the feed.

A 1992 ad for Roudybush feed formula showed a picture of the male crimson rosella, an Australian parrot that acquires beautiful red plumage at 18 to 24 months, already brightly colored at 11 weeks old.

Unfortunately, in the ensuing years, there was decreased fertility in the birds, with precocious maturation, deformed, stunted and stillborn babies, and premature deaths, especially among females, with the result that the total population in the aviaries went into steady decline.

The birds suffered beak and bone deformities, goiter, immune system disorders and pathological, aggressive behavior. Autopsy revealed digestive organs in a state of disintegration. The list of problems corresponded with many of the problems the Jameses had encountered in their two children, who had been fed soy-based infant formula.

Startled, aghast, angry, the Jameses hired toxicologist Mike Fitzpatrick. PhD, to investigate further. Dr Fitzpatrick’s literature review uncovered evidence that soy consumption has been linked to numerous disorders, including infertility, increased cancer and infantile leukemia; and, in studies dating back to the 1950s,48 that genistein in soy causes endocrine disruption in animals.

Dr Fitzpatrick also analyzed the bird feed and found that it contained high levels of phytoestrogens, especially genistein. When the Jameses discontinued using soy-based feed, the flock gradually returned to normal breeding habits and behavior.

The Jameses embarked on a private crusade to warn the public and government officials about toxins in soy foods, particularly the endocrine-disrupting isoflavones, genistein and diadzen. Protein Technology International received their material in 1994.

In 1991, Japanese researchers reported that consumption of as little as 30 grams or two tablespoons of soybeans per day for only one month resulted in a significant increase in thyroid-stimulating hormone.49 Diffuse goiter and hypothyroidism appeared in some of the subjects and many complained of constipation, fatigue and lethargy, even though their intake of iodine was adequate.

In 1997, researchers from the FDA’s National Center for Toxicological Research made the embarrassing discovery that the goitrogenic components of soy were the very same isoflavones.50

Twenty-five grams of soy protein isolate, the minimum amount PTI claimed to have cholesterol-lowering effects, contains from 50 to 70 mg of isoflavones. It took only 45 mg of isoflavones in premenopausal women to exert significant biological effects, including a reduction in hormones needed for adequate thyroid function. These effects lingered for three months after soy consumption was discontinued.51

One hundred grams of soy protein – the maximum suggested cholesterol-lowering dose, and the amount recommended by Protein Technologies International – can contain almost 600 mg of isoflavones,52 an amount that is undeniably toxic. In 1992, the Swiss health service estimated that 100 grams of soy protein provided the estrogenic equivalent of the Pill.53

In vitro studies suggest that isoflavones inhibit synthesis of estradiol and other steroid hormones.54 Reproductive problems, infertility, thyroid disease and liver disease due to dietary intake of isoflavones have been observed for several species of animals including mice, cheetah, quail, pigs, rats, sturgeon and sheep.55

It is the isoflavones in soy that are said to have a favorable effect on postmenopausal symptoms, including hot flushes, and protection from osteoporosis. Quantification of discomfort from hot flushes is extremely subjective, and most studies show that control subjects report reduction in discomfort in amounts equal to subjects given soy.56 The claim that soy prevents osteoporosis is extraordinary, given that soy foods block calcium and cause vitamin D deficiencies.

If Asians indeed have lower rates of osteoporosis than Westerners, it is because their diet provides plenty of vitamin D from shrimp, lard and seafood, and plenty of calcium from bone broths. The reason that Westerners have such high rates of osteoporosis is because they have substituted soy oil for butter, which is a traditional source of vitamin D and other fat-soluble activators needed for calcium absorption.

Birth Control Pills For Babies

But it was the isoflavones in infant formula that gave the Jameses the most cause for concern. In 1998, investigators reported that the daily exposure of infants to isoflavones in soy infant formula is 6 to11 times higher on a body-weight basis than the dose that has hormonal effects in adults consuming soy foods. Circulating concentrations of isoflavones in infants fed soy-based formula were 13,000 to 22,000 times higher than plasma estradiol concentrations in infants on cow’s milk formula.57

Approximately 25 per cent of bottle-fed children in the US receive soy-based formula – a much higher percentage than in other parts of the Western world. Fitzpatrick estimated that an infant exclusively fed soy formula receives the estrogenic equivalent (based on body weight) of at least five birth control pills per day.58 By contrast, almost no phytoestrogens have been detected in dairy-based infant formula or in human milk, even when the mother consumes soy products.

Scientists have known for years that soy-based formula can cause thyroid problems in babies. But what are the effects of soy products on the hormonal development of the infant, both male and female?

Male infants undergo a “testosterone surge” during the first few months of life, when testosterone levels may be as high as those of an adult male. During this period, the infant is programmed to express male characteristics after puberty, not only in the development of his sexual organs and other masculine physical traits, but also in setting patterns in the brain characteristic of male behavior.

In monkeys, deficiency of male hormones impairs the development of spatial perception (which, in humans, is normally more acute in men than in women), of learning ability and of visual discrimination tasks (such as would be required for reading).59 It goes without saying that future patterns of sexual orientation may also be influenced by the early hormonal environment.

Male children exposed during gestation to diethylstilbestrol (DES), a synthetic estrogen that has effects on animals similar to those of phytoestrogens from soy, had testes smaller than normal on manturation.60

Learning disabilities, especially in male children, have reached epidemic proportions. Soy infant feeding – which began in earnest in the early 1970s – cannot be ignored as a probable cause for these tragic developments.

As for girls, an alarming number are entering puberty much earlier than normal, according to a recent study reported in the journal Pediatrics.61 Investigators found that one per cent of all girls now show signs of puberty, such as breast development or pubic hair, before the age of three; by age eight, 14.7 per cent of white girls and almost 50 per cent of African-American girls have one or both of these characteristics.

New data indicate that environmental estrogens such as PCBs and DDE (a breakdown product of DDT) may cause early sexual development in girls.62 In the 1986 Puerto Rico Premature Thelarche study, the most significant dietary association with premature sexual development was not chicken – as reported in the press – but soy infant formula.63

The consequences of this truncated childhood are tragic. Young girls with mature bodies must cope with feelings and urges that most children are not well-equipped to handle. And early maturation in girls is frequently a harbinger for problems with the reproductive system later in life, including failure to menstruate, infertility and breast cancer.

Parents who have contacted the Jameses recount other problems associated with children of both sexes who were fed soy-based formula, including extreme emotional behavior, asthma, immune system problems, pituitary insufficiency, thyroid disorders and irritable bowel syndrome – the same endocrine and digestive havoc that afflicted the Jameses’ parrots.

Dissension In The Ranks

Organizers of the Third International Soy Symposium would be hard-pressed to call the conference an unqualified success. On the second day of the symposium, the London-based Food Commission and the Weston A. Price Foundation of Washington, DC, held a joint press conference, in the same hotel as the symposium, to present concerns about soy infant formula.

Industry representatives sat stony-faced through the recitation of potential dangers and a plea from concerned scientists and parents to pull soy-based infant formula from the market. Under pressure from the Jameses, the New Zealand Government had issued a health warning about soy infant formula in 1998; it was time for the American government to do the same.

On the last day of the symposium, presentations on new findings related to toxicity sent a well-oxygenated chill through the giddy helium hype. Dr Lon White reported on a study of Japanese Americans living in Hawaii, that showed a significant statistical relationship between two or more servings of tofu a week and “accelerated brain aging”.64

Those participants who consumed tofu in mid-life had lower cognitive function in late life and a greater incidence of Alzheimer’s disease and dementia. “What’s more,” said Dr White, “those who ate a lot of tofu, by the time they were 75 or 80 looked five years older”.65 White and his colleagues blamed the negative effects on isoflavones – a finding that supports an earlier study in which postmenopausal women with higher levels of circulating estrogen experienced greater cognitive decline.66

Scientists Daniel Sheehan and Daniel Doerge, from the National Center for Toxicological Research, ruined PTI’s day by presenting findings from rat feeding studies, indicating that genistein in soy foods causes irreversible damage to enzymes that synthesise thyroid hormones.67

“The association between soybean consumption and goiter in animals and humans has a long history,” wrote Dr Doerge. “Current evidence for the beneficial effects of soy requires a full understanding of potential adverse effects as well.”

Dr Claude Hughes reported that rats born to mothers that were fed genistein had decreased birth weights compared to controls, and onset of puberty occurred earlier in male offspring.68 His research suggested that the effects observed in rats “…will be at least somewhat predictive of what occurs in humans.

There is no reason to assume that there will be gross malformations of fetuses but there may be subtle changes, such as neurobehavioral attributes, immune function and sex hormone levels.” The results, he said, “could be nothing or could be something of great concern…if mom is eating something that can act like sex hormones, it is logical to wonder if that could change the baby’s development”.69

A study of babies born to vegetarian mothers, published in January 2000, indicated just what those changes in baby’s development might be. Mothers who ate a vegetarian diet during pregnancy had a fivefold greater risk of delivering a boy with hypospadias, a birth defect of the penis.70 The authors of the study suggested that the cause was greater exposure to phytoestrogens in soy foods popular with vegetarians.

Problems with female offspring of vegetarian mothers are more likely to show up later in life. While soy’s estrogenic effect is less than that of diethylstilbestrol (DES), the dose is likely to be higher because it’s consumed as a food, not taken as a drug. Daughters of women who took DES during pregnancy suffered from infertility and cancer when they reached their twenties.

Question Marks Over GRAS Status

Lurking in the background of industry hype for soy is the nagging question of whether it’s even legal to add soy protein isolate to food. All food additives not in common use prior to 1958, including casein protein from milk, must have GRAS (Generally Recognized As Safe) status. In 1972, the Nixon administration directed a re-examination of substances believed to be GRAS, in the light of any scientific information then available.

This re-examination included casein protein that became codified as GRAS in 1978. In 1974, the FDA obtained a literature review of soy protein because, as soy protein had not been used in food until 1959 and was not even in common use in the early 1970s, it was not eligible to have its GRAS status grandfathered under the provisions of the Food, Drug and Cosmetic Act.71

The scientific literature up to 1974 recognized many antinutrients in factory-made soy protein, including trypsin inhibitors, phytic acid and genistein. But the FDA literature review dismissed discussion of adverse impacts, with the statement that it was important for “adequate processing” to remove them.

Genistein could be removed with an alcohol wash, but it was an expensive procedure that processors avoided. Later studies determined that trypsin inhibitor content could be removed only with long periods of heat and pressure, but the FDA has imposed no requirements for manufacturers to do so.

The FDA was more concerned with toxins formed during processing, specifically nitrites and lysinoalanine.72 Even at low levels of consumption – averaging one-third of a gram per day at the time – the presence of these carcinogens was considered too great a threat to public health to allow GRAS status.

Soy protein did have approval for use as a binder in cardboard boxes, and this approval was allowed to continue, as researchers considered that migration of nitrites from the box into the food contents would be too small to constitute a cancer risk. FDA officials called for safety specifications and monitoring procedures before granting of GRAS status for food.

These were never performed. To this day, use of soy protein is codified as GRAS only for this limited industrial use as a cardboard binder. This means that soy protein must be subject to premarket approval procedures each time manufacturers intend to use it as a food or add it to a food.

Soy protein was introduced into infant formula in the early 1960s. It was a new product with no history of any use at all. As soy protein did not have GRAS status, premarket approval was required. This was not and still has not been granted. The key ingredient of soy infant formula is not recognized as safe.

The Next Asbestos?

“Against the backdrop of widespread praise…there is growing suspicion that soy – despite its undisputed benefits – may pose some health hazards,” writes Marian Burros, a leading food writer for the New York Times. More than any other writer, Ms Burros’s endorsement of a low-fat, largely vegetarian diet has herded Americans into supermarket aisles featuring soy foods.

Yet her January 26, 2000 article, “Doubts Cloud Rosy News on Soy”, contains the following alarming statement: “Not one of the 18 scientists interviewed for this column was willing to say that taking isoflavones was risk free.” Ms Burros did not enumerate the risks, nor did she mention that the recommended 25 daily grams of soy protein contain enough isoflavones to cause problems in sensitive individuals, but it was evident that the industry had recognized the need to cover itself.

Because the industry is extremely exposed…contingency lawyers will soon discover that the number of potential plaintiffs can be counted in the millions and the pockets are very, very deep. Juries will hear something like the following: “The industry has known for years that soy contains many toxins.

At first they told the public that the toxins were removed by processing. When it became apparent that processing could not get rid of them, they claimed that these substances were beneficial. Your government granted a health claim to a substance that is poisonous, and the industry lied to the public to sell more soy.”

The “industry” includes merchants, manufacturers, scientists, publicists, bureaucrats, former bond financiers, food writers, vitamin companies and retail stores. Farmers will probably escape because they were duped like the rest of us. But they need to find something else to grow before the soy bubble bursts and the market collapses: grass-fed livestock, designer vegetables…or hemp to make paper for thousands and thousands of legal briefs.

Extracted from Nexus Magazine, Volume 7, Number 3 (April-May 2000)


About the Authors:

 

Sally Fallon is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (1999, 2nd edition, New Trends Publishing, tel +1 877 707 1776 or +1 219 268 2601) and President of the Weston A. Price Foundation, Washington, DC (www.WestonAPrice.org)

Mary G. Enig, Ph.D., a nutritionist widely known for her research on the nutritional aspects of fats and oils, is a consultant, clinician, and the Director of the Nutritional Sciences Division of Enig Associates, Inc., Silver Spring, Maryland.

She received her PhD in Nutritional Sciences from the University of Maryland, College Park in 1984, taught a graduate course in nutrient-drug interactions for the University’s Graduate Program in Nutritional Sciences, and held a Faculty Research Associateship from 1984 through 1991 with the Lipids Research Group in the Department of Chemistry and Biochemistry.

Dr. Enig is a Fellow of the American College of Nutrition, and a member of the American Institute of Nutrition. Her many years of experience as a “bench chemist” in the analysis of food fats and oils, provides a foundation for her active roles in food labeling and composition issues at the federal and state levels.

Dr. Enig is a Consulting Editor to the “Journal of the American College of Nutrition” and formerly served as a Contributing Editor to “Clinical Nutrition.” She has published 14 scientific papers on the subject of food fats and oils, several chapters on nutrition for books, and presented over 35 scientific papers on food and nutrition topics.

She is the President of the Maryland Nutritionists Association, past President of the Coalition of Nutritionists of Maryland and was appointed by the Governor in 1986 to the Maryland State Advisory Council on Nutrition and served as the Chairman of the Health Subcommittee until the Council was disbanded in 1988.


ENDNOTES:

 

1. Program for the Third International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, Sunday, October 31, through Wednesday, November 3, 1999, Omni Shoreham Hotel, Washington, DC.
2. Houghton, Dean, “Healthful Harvest”, The Furrow, January 2000, pp. 10-13.
3. Coleman, Richard J., “Vegetable Protein – A Delayed Birth?” Journal of the American Oil Chemists’ Society 52:238A, April 1975.
4. See www/unitedsoybean.org.
5. These are listed in www.soyonlineservice.co.nz.
6. Wall Street Journal, October 27, 1995.
7. Smith, James F., “Healthier tortillas could lead to healthier Mexico”, Denver Post, August 22, 1999, p. 26A.
8. “Bakery says new loaf can help reduce hot flushes”, Reuters, September 15, 1997.
9. “Beefing Up Burgers with Soy Products at School”, Nutrition Week, Community Nutrition Institute, Washington, DC, June 5, 1998, p. 2.
10. Urquhart, John, “A Health Food Hits Big Time”, Wall Street Journal, August 3, 1999, p. B1
11. “Soyabean Milk Plant in Kenya”, Africa News Service, September 1998.
12. Simoons, Frederick J., Food in China: A Cultural and Historical Inquiry, CRC Press, Boca Raton, 1991, p. 64.
13. Katz, Solomon H., “Food and Biocultural Evolution: A Model for the Investigation of Modern Nutritional Problems”, Nutritional Anthropology, Alan R. Liss Inc., 1987, p. 50.
14. Rackis, Joseph J. et al., “The USDA trypsin inhibitor study. I. Background, objectives and procedural details”, Qualification of Plant Foods in Human Nutrition, vol. 35, 1985.
15. Van Rensburg et al., “Nutritional status of African populations predisposed to esophageal cancer”, Nutrition and Cancer, vol. 4, 1983, pp. 206-216; Moser, P.B. et al., “Copper, iron, zinc and selenium dietary intake and status of Nepalese lactating women and their breastfed infants”, American Journal of Clinical Nutrition 47:729-734, April 1988; Harland, B.F. et al., “Nutritional status and phytate: zinc and phytate X calcium: zinc dietary molar ratios of lacto-ovovegetarian Trappist monks: 10 years later”, Journal of the American Dietetic Association 88:1562-1566, December 1988.
16. El Tiney, A.H., “Proximate Composition and Mineral and Phytate Contents of Legumes Grown in Sudan”, Journal of Food Composition and Analysis (1989) 2:6778.
17. Ologhobo, A.D. et al., “Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing”, Journal of Food Science 49(1):199-201, January/February 1984.
18. Sandstrom, B. et al., “Effect of protein level and protein source on zinc absorption in humans”, Journal of Nutrition 119(1):48-53, January 1989; Tait, Susan et al., “The availability of minerals in food, with particular reference to iron”, Journal of Research in Society and Health 103(2):74-77, April 1983.
19. Phytate reduction of zinc absorption has been demonstrated in numerous studies. These results are summarised in Leviton, Richard, Tofu, Tempeh, Miso and Other Soyfoods: The ‘Food of the Future’ – How to Enjoy Its Spectacular Health Benefits, Keats Publishing, Inc., New Canaan, CT, USA, 1982, p. 1415.
20. Mellanby, Edward, “Experimental rickets: The effect of cereals and their interaction with other factors of diet and environment in producing rickets”, Journal of the Medical Research Council 93:265, March 1925; Wills, M.R. et al., “Phytic Acid and Nutritional Rickets in Immigrants”, The Lancet, April 8,1972, pp. 771-773.
21. Rackis et al., ibid.
22. Rackis et al., ibid., p. 232.
23. Wallace, G.M., “Studies on the Processing and Properties of Soymilk”, Journal of Science and Food Agriculture 22:526-535, October 1971.
24. Rackis, et al., ibid., p. 22; “Evaluation of the Health Aspects of Soy Protein Isolates as Food Ingredients”, prepared for FDA by Life Sciences Research Office, Federation of American Societies for Experimental Biology (9650 Rockville Pike, Bethesda, MD 20014), USA, Contract No. FDA 223-75-2004, 1979.
25. See www/truthinlabeling.org.
26. Rackis, Joseph, J., “Biological and Physiological Factors in Soybeans”, Journal of the American Oil Chemists’ Society 51:161A-170A, January 1974.
27. Rackis, Joseph J. et al., “The USDA trypsin inhibitor study”, ibid.
28. Torum, Benjamin, “Nutritional Quality of Soybean Protein Isolates: Studies in Children of Preschool Age”, in Soy Protein and Human Nutrition, Harold L Wilcke et al. (eds), Academic Press, New York, 1979.
29. Zreik, Marwin, CCN, “The Great Soy Protein Awakening”, Total Health 32(1), February 2000.
30. IEH Assessment on Phytoestrogens in the Human Diet, Final Report to the Ministry of Agriculture, Fisheries and Food, UK, November 1997, p. 11.
31. Food Labeling: Health Claims: Soy Protein and Coronary Heart Disease, Food and Drug Administration 21 CFR, Part 101 (Docket No. 98P-0683).
32. Sheegan, Daniel M. and Daniel R Doerge, Letter to Dockets Management Branch (HFA-305), February 18, 1999.
33. Anderson, James W. et al., “Meta-analysis of the Effects of Soy Protein Intake on Serum Lipids”, New England Journal of Medicine (1995) 333:(5):276-282.
34. Guy, Camille, “Doctors warned against magic, quackery”, New Zealand Herald, September 9, 1995, section 8, p. 5.
35. Sander, Kate and Hilary Wilson, “FDA approves new health claim for soy, but litte fallout expected for dairy”, Cheese Market News, October 22, 1999, p. 24.
36. Enig, Mary G. and Sally Fallon, “The Oiling of America”, NEXUS Magazine, December 1998-January 1999 and February-March 1999; also available at www.WestonAPrice.org.
37. Natural Medicine News (L & H Vitamins, 32-33 47th Avenue, Long Island City, NY 11101), USA, January/February 2000, p. 8.
38. Harras, Angela (ed.), Cancer Rates and Risks, National Institutes of Health, National Cancer Institute, 1996, 4th edition.
39. Searle, Charles E. (ed.), Chemical Carcinogens, ACS Monograph 173, American Chemical Society, Washington, DC, 1976.
40. Nagata, C. et al., Journal of Nutrition (1998) 128:209-213.
41. Campbell, Colin T. et al., The Cornell Project in China.
42. Chang, K.C. (ed.), Food in Chinese Culture: Anthropological and Historical Perspectives, New Haven, 1977.
43. Messina, Mark J. et al., “Soy Intake and Cancer Risk: A Review of the In Vitro and In Vivo Data”, Nutrition and Cancer (1994) 21(2):113-131.
44. Rackis et al, “The USDA trypsin inhibitor study”, ibid.
45. Petrakis, N.L. et al., “Stimulatory influence of soy protein isolate on breast secretion in pre- and post-menopausal women”, Cancer Epid. Bio. Prev. (1996) 5:785-794.
46. Dees, C. et al., “Dietary estrogens stimulate human breast cells to enter the cell cycle”, Environmental Health Perspectives (1997) 105(Suppl. 3):633-636.
47. Woodhams, D.J., “Phytoestrogens and parrots: The anatomy of an investigation”, Proceedings of the Nutrition Society of New Zealand (1995) 20:22-30.
48. Matrone, G. et al., “Effect of Genistin on Growth and Development of the Male Mouse”, Journal of Nutrition (1956) 235-240.
49. Ishizuki, Y. et al., “The effects on the thyroid gland of soybeans administered experimentally in healthy subjects”, Nippon Naibunpi Gakkai Zasshi (1991) 767:622-629.
50. Divi, R.L. et al., “Anti-thyroid isoflavones from the soybean”, Biochemical Pharmacology (1997) 54:1087-1096.
51. Cassidy, A. et al., “Biological Effects of a Diet of Soy Protein Rich in Isoflavones on the Menstrual Cycle of Premenopausal Women”, American Journal of Clinical Nutrition (1994) 60:333-340.
52. Murphy, P.A., “Phytoestrogen Content of Processed Soybean Foods”, Food Technology, January 1982, pp. 60-64.
53. Bulletin de L’Office Fédéral de la Santé Publique, no. 28, July 20, 1992.
54. Keung, W.M., “Dietary oestrogenic isoflavones are potent inhibitors of B-hydroxysteroid dehydrogenase of P. testosteronii”, Biochemical and Biophysical Research Committee (1995) 215:1137-1144; Makela, S.I. et al., “Estrogen-specific 12 B-hydroxysteroid oxidoreductase type 1 (E.C. 1.1.1.62) as a possible target for the action of phytoestrogens”, PSEBM (1995) 208:51-59.
55. Setchell, K.D.R. et al., “Dietary oestrogens – a probable cause of infertility and liver disease in captive cheetahs”, Gastroenterology (1987) 93:225-233; Leopald, A.S., “Phytoestrogens: Adverse effects on reproduction in California Quail,” Science (1976) 191:98-100; Drane, H.M. et al., “Oestrogenic activity of soya-bean products”, Food, Cosmetics and Technology (1980) 18:425-427; Kimura, S. et al., “Development of malignant goiter by defatted soybean with iodine-free diet in rats”, Gann. (1976) 67:763-765; Pelissero, C. et al., “Oestrogenic effect of dietary soybean meal on vitellogenesis in cultured Siberian Sturgeon Acipenser baeri”, Gen. Comp. End. (1991) 83:447-457; Braden et al., “The oestrogenic activity and metabolism of certain isoflavones in sheep”, Australian J. Agricultural Research (1967) 18:335-348.
56. Ginsburg, Jean and Giordana M. Prelevic, “Is there a proven place for phytoestrogens in the menopause?”, Climacteric (1999) 2:75-78.
57. Setchell, K.D. et al., “Isoflavone content of infant formulas and the metabolic fate of these early phytoestrogens in early life”, American Journal of Clinical Nutrition, December 1998 Supplement, 1453S-1461S.
58. Irvine, C. et al., “The Potential Adverse Effects of Soybean Phytoestrogens in Infant Feeding”, New Zealand Medical Journal May 24, 1995, p. 318.
59. Hagger, C. and J. Bachevalier, “Visual habit formation in 3-month-old monkeys (Macaca mulatta): reversal of sex difference following neonatal manipulations of androgen”, Behavior and Brain Research (1991) 45:57-63.
60. Ross, R.K. et al., “Effect of in-utero exposure to diethylstilbestrol on age at onset of puberty and on post-pubertal hormone levels in boys”, Canadian Medical Association Journal 128(10):1197-8, May 15, 1983.
61. Herman-Giddens, Marcia E. et al., “Secondary Sexual Characteristics and Menses in Young Girls Seen in Office Practice: A Study from the Pediatric Research in Office Settings Network”, Pediatrics 99(4):505-512, April 1997.
62. Rachel’s Environment & Health Weekly 263, “The Wingspread Statement”, Part 1, December 11, 1991; Colborn, Theo, Dianne Dumanoski and John Peterson Myers, Our Stolen Future, Little, Brown & Company, London, 1996.
63. Freni-Titulaer, L.W., “Premature Thelarch in Puerto Rico: A search for environmental factors”, American Journal of Diseases of Children 140(12):1263-1267, December 1986.
64. White, Lon, “Association of High Midlife Tofu Consumption with Accelerated Brain Aging”, Plenary Session #8: Cognitive Function, The Third International Soy Symposium, November 1999, Program, p. 26.
65. Altonn, Helen, “Too much tofu induces ‘brain aging’, study shows”, Honolulu Star-Bulletin, November 19, 1999.
66. Journal of the American Geriatric Society (1998) 46:816-21.
67. Doerge, Daniel R., “Inactivation of Thyroid Peroxidase by Genistein and Daidzein in Vitro and in Vivo; Mechanism for Anti-Thyroid Activity of Soy”, presented at the November 1999 Soy Symposium in Washington, DC, National Center for Toxicological Research, Jefferson, AR 72029, USA.
68. Hughes, Claude, Center for Women’s Health and Department of Obstetrics & Gynecology, Cedars-Sinai Medical Center, Los Angeles, CA.
69. Soy Intake May Affect Fetus”, Reuters News Service, November 5, 1999.
70. “Vegetarian diet in pregnancy linked to birth defect”, BJU International 85:107-113, January 2000.
71. FDA ref 72/104, Report FDABF GRAS – 258.
72. “Evaluation of the Health Aspects of Soy Protein Isolates as Food Ingredients”, prepared for FDA by Life Sciences Research Office, Federation of American Societies for Experimental Biology (FASEB) (9650 Rockville Pike, Bethesda, MD 20014, USA), Contract No, FDA 223-75-2004, 1979.



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Our rice protein is made using an all-natural process of fermentation, filtration and enzymatic processing that consumes the fats and carbohydrates in the rice and leaves just the protein behind (plus a little fibre).

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# Why Soy is not a health food. Read Bruce Cohen’s Blog



How I loved smoking

There was a time in my life some years ago when a dark fear stalked me: that I was destined to become the last person on earth who could not kick the smoking habit. Like a fat person in a bakery, I was losing control.

Reminiscences about smoking seem such a grubby subject for a blog, but I was heartened to read a wonderfully penetrating essay on this very subject in the latest edition of the New Yorker magazine this week. Written by David Sedaris, and titled Letting Go, I urge any former smoker to read it. It will kindle a bonfire of memories of your own smoking journey through life.

Johnny Depp once remarked in an interview (without a hint of sarcasm, I believe) that the one thing he was really good at was smoking. It resonated deeply within me. I was far better at smoking than at maths or science or sport at school. I think I could have got a B+ if they had awarded grades for smoking effort, focus and (brand) loyalty.

Sedaris pokes wry and sometimes wrenching fun at the fact that we children of the 1960s grew up at a time when smoking was untainted by health concerns. When, for example, my own step-father, a physician, smoked 60 Van Rijn plains a day; when, in a gesture of spontaneous love, my mother would buy me a carton of Stuyvesant. My friends were so damn envious. How cool was my mom!

In those days smoking offered a smooth ride to adulthood, a gateway to sex, drugs, rock and roll. Cigarettes were the glue that held the whole wonderful puzzle of life together.

Smoking was not just physically and emotionally satisfying, it was also politically comforting. In the newsrooms of the Rand Daily Mail, Post and City Press, smokers literally puffed on their ideology. If you smoked Mills you were Congress; if you smoked Consulate you were Black Consciousness. The cops could have hauled in the entire UDF if they just focussed on arresting Mills smokers. It was that obvious.

In those days Steve Biko really had a grip on the political mind of the country so I too joined the migration to Consulate — though it gained me no acceptance.

I finally ended my smoking career as a Camel loyalist. Their pay-off line was pure genius and, as every smug Camel smoker knows, it was 100 percent honest: The Taste. Those ffing bastards were killing me with the sweet smoothe truth.

The mystique of being a Camel smoker was brought home to me one day in the Drakensberg when, riding on the back of a bakkie, a freezing thunderstorm descended upon us. I demanded that the driver stop and let me into the cab but he just laughed and said, “C’mon, your’e a Camel oke, you can take it.” As I forced my way into the front of the bakkie, I hauled out my pack of smokes and waved them in front of the driver muttering, “Camel Lights, you fool!”

Such are some of the hazy, lazy memories of a dedicated smoker; Go read Sedaris’ piece and give yourself permission to savour your own smoking history, and let the memories drift leisurely over you like that plume of satisfying smoke from a cigarette at the butt-end of a great meal.

First Published in The Mail&Guardian ThoughtLeader



Why I don’t talk to my wife in the morning

My wife and I no longer talk to each other in the morning. We’re just too busy wandering around the house with our mouths full of oil. We’re members, you see, of that little-known global community, the Society of Oil Pullers.

Laugh away, but oil pulling is catching on fast (in my house, anyway).

Take a tablespoon of oil (we alternate between sunflower, coconut and sesame) and swish it around in your mouth for 15 to 20 minutes, pulling/sucking it between your teeth with slow, rhythmic movements, mixing it up with your saliva. Don’t try gargling with the stuff, ’cause you will swallow the yuk. Then spit it all out in the toilet and rinse your mouth out thoroughly.



My New Year’s resolution: Many more enemas

I was on a sensitive mission as I snuck into my local Dis-Chem and whispered discretely into the ear of a store assistant. “Hey Vusi,” she shouted down the aisle filled with pre-Christmas shoppers, “show this gentleman the enema buckets”.

Vusi bounded up to me with a glint in his eye, a skip in his stride and a toothy, knowing smile. “I’m a Zulu … we know everything about enemas, man,” he proclaimed loudly in one of those Pythonesque nudge, nudge, wink, wink, say no more moments that brought a flush to my cheeks.

Vusi ambled down the aisle, reached for a package and started to unwrap it before me and several other by now interested customers. With the skill of a blindfolded MK veteran re-assembling an AK47, he had the equipment primed for action in a matter of seconds. After some brief instruction he sent me on my way with my package, a meter of red tubing dangling behind me like an inflamed and angry serpent.

My name is Bruce and I am an enema virgin. Well I was until two weeks ago; now I’m a pro. Inserting hard plastic objects up my bum and trickle-feeding warm liquids into my colon feels, well, almost natural, like brushing one’s teeth or driving a car.

My interest in the health benefits of enemas was sparked recently after I started researching liver detoxification, which I believe we all need as we get older and our bodies accumulate increasing concentrations of environmental poisons. The liver plays a key role in the detox process and a good gallbladder/liver cleanse helps keep the body’s detox weaponry battle-ready.

You might wonder what enemas have to do with the liver. After all, the usual reason for an enema is to flush the colon. Well it turns out that there’s a special kind of enema that is said to be highly effective as a liver/blood detoxifier: coffee enemas.

If you haven’t heard about the benefits of rectal espressos or anal Arabicas or any other cheap/snide metaphors for this interesting therapy, sit back and relax, much is revealed below:

The effectiveness of the coffee enema is thus:

1. It stimulates bile flow from the gallbladder which carries toxins out of the liver. You may have tried milk thistle or dandelion to achieve such a detox, but these are herbal lightweights when compared to the kick of coffee. The herbal remedies, while stimulating some bile production, do not prevent the bile and its toxins from being reabsorbed by the body the way coffee does (the body recycles bile several times). It’s claimed that coffee enemas will move up to 98% of bile toxins out of the body.
# 2. Two acids found in coffee (cafestol palmitate and kahweol palmitate) stimulate the glutathione s-transferase (GST) enzyme system, one of the most powerful detox mechanisms that captures and removes many kinds of carcinogens and poisons from the blood stream and then escorts them safely out of the body.

Gar Hildenbrand, a specialist in the field, says that under the influence of a coffee enema the GST system will increase its activity by 600% to 700% above normal. “No materials other than coffee are known to stimulate it as much.”

Hildenbrand works for the Gerson Foundation, which use coffee enemas as part of its natural treatment regime for cancer. The therapy was pioneered by Dr Max Gerson in the Thirties and his work continues today though Gerson clinics established by his daughter Charlotte in the USA, UK and Mexico. (You won’t be surprised to hear that Gerson and his coffee enemas have been pilloried by the medical establishment).

If all this talk about the detox benefits of coffee has you thinking you can simply drink more lattes or espressos and get the same result, alas the reverse is true: drinking coffee generally ensures the re-absorbtion of toxins.

Coffee enemas are not a quick fix. Years of toxic build-up just cannot be removed overnight; it takes time.

If you think coffee enemas might be helpful to you, please do the research and don’t undertake this therapy if you are under medical care without consulting with your healthcare professional.

Check out these websites:

http://gersonhawaii.us/gersonarticle4.html

http://www.doctoryourself.com/gersontherapy.html

First Published in the Mail&Guardian Thoughtleader



Nature is the best Vet

NEW RANGE

We’re expanding our footprint with natural healing for the extended family …

Herbal Pet’s range of supplements for dogs and cats combine a variety of  herbs and other natural substances that work together to produce a healing response. These are high quality, 100% natural supplements using finest grade raw materials sourced from recognized suppliers.

We use nutrients such as devil’s claw, 5-HTP, ginseng, kelp and bioflavanoids, drawing on the very latest scientific research to provide a comprehensive solution to pet health problems.

The Herbal Pet range consists of:
* Allergy Formula
* Cleansing Formula
* Digestion Formula
* Joint Formula
* Serenity Formula
* Working Formula

Click here to view a PDF brochure of the Herbal Pet range (600Kb file, might take a minute to open)



Good fats are great fat-burners

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It’s amazing how many people still believe that fat makes you fat. They lump together all fats in the “nasty food” category, ignoring how important Essential Fatty Acids, especially Omega-3s, are in helping people reach and maintain normal weight.

Leading US nutritionist and author Anne Louise Gittleman neatly sums it up:

“Putting Essential Fats back into the diet works to increase
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Certified organic, cold-pressed, extra virgin oils – flax, pumpkin, cranberry, sesame, sunflower and evening primrose, rich in all Essential Fatty Acids, especially Omega-3 (the same high quality oils that go into our Omega 3:6:9 blend).

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Losing weight – and keeping the kilos off over a sustained period – is not about dieting, it’s about healthy eating.

Visit our Resources section for research and articles on these oils.



New pack size for AllisOne

UPDATE
AllisOne Tissue Salts are now available in 60s as well as the original 180-packs.

This exceptional locally-developed range of biochemic salts has been gaining attention countrywide – and internationally (we export to the EU and Japan).

They’re the only sugar-free and lactose-free tissue salts on the market.

Click here for more info.



More good stuff from Holle

UPDATE
Swiss organic baby food producer, Holle, has increased its range of porridges and these are now available in SA exclusively through Absolute Organix. The new products are:

* Organic Millet, Apple and Pear porridge
* Organic 3-grain gluten-free porridge (millet, rice and corn)

Note: In line with the latest recommendations from EU health authorities, which advocate breast-feeding for at least six months, Holle porridges are now recommended from 6-months (with the exception of the single grain rice and millet porridges which can be given from 4-months to improve the nutrient value of bottle feeds).

Also new from Holle are these delicious treats:  fruits bars containing apple, pear and honey in a spelt wafer (certified organic, of course!)

Learn more about Holle organic formulas and porridges and discover the benefits of bio-dynamic agriculture  at www.holle.co.za