A Natural Environmental Health Facts Ezine

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"A NATURAL ENVIRONMENTAL HEALTH FACTS Ezine" Here to Inform and Help You Become Healthier and Happier while Achieving Quality Longevity!

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Email Lena
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Sunday January 15, 2006
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=> IN THIS ISSUE!
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==> Editors' Ranting & or Warnings
==> Something To Think About
==> Health Thought for the day!
==> Showcase Health Spotlight
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==> Today's Health Tip
==> Food of The Week
==> Health Today
==> Environmental Report
==> Life Changing Information

Grab your favorite beverage before reading today and sit back and relax but pay close attention... This weekend's reading has some long articles but necessary and hopefully will bring more attention to our children of the world and the danger's they are racing into a short adulthood with, diabetes. Hopefully you will find some information in today's ezine that will help you help a child and/or an adult who faces this tragic disease... Remember to take your day of rest and relaxation toward a healthier life...

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Something To Think About
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* 1/3 of our children are deficient in iron
* Over 90% are deficient in magnesium
* One in 6 kids lack enough vitamin A
* More than 1/2 are seriously deficient in vitamin C
* More than 1/2 lack enough zinc
* One in 5 are deficient in folate
* One in 7 are deficient in vitamin B-12
* Almost 1/3 are deficient in B-6

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Adult Onset Diabetes Can be Prevented or Reversed!

YES, DIABETES CAN BE PREVENTED OR REVERSED!

If you know anything about diabetes you are probably thinking that statement comes from a Quack. On the contrary!

Several Doctors that are truly in practice to help people will tell you the same thing but most, for profit only doctors, will not!

Yes, all doctors must make a living and so do Julian Whitaker, M.D., Francisco Contreras, M.D. and David Williams, M.D., but they are on a mission to find healthy answers to medical problems rather than prescribing the pharmaceutical companies body-destroying chemicals. These three have spent years studying trying and finding healthy alternatives to our chemical laden medical world. I personally can say that Dr. Whitaker saved my life and prevented life threatening surgery and death with simple alternative methods.

While at his clinic in Newport Beach California for treatments I met dozens of people who will tell you the same thing. People have had life threatening illnesses from Diabetes to long-term stroke damage so severe the traditional medical world gave up on them but was reversed with simple natural alternatives.

On Diabetes Dr. Julian Whitaker writes:

If you've got diabetes, or it runs in your family, you know that this health-wrecker seldom travels alone. It pals around with a vicious gang of troublemakers.

Diabetes dramatically increases your likelihood of heart attack. It's the leading cause of blindness in the U.S' as well as the leading cause of amputation of the lower extremities, because it ruthlessly destroys the small blood vessels and the peripheral nerves in your legs.

The tragedy is that the treatment of diabetes is fundamentally flawed and has not changed appreciably in 50 years. Today's entire approach to diabetes is an almost neurotic fixation on lowering the blood sugar level, either with insulin or oral drugs. Incredibly, this approach totally ignores the fact that most diabetics produce too much of their own insulin.

You see, only 10% of diabetic's actually have reduced production of insulin. They're called insulin-dependent (type I) diabetics, and will likely always need insulin replacement. However, 90% of diabetics have non-insulin-dependent (type II) diabetes. Rather than an insulin deficiency, these patients produce two to three times the normal level, but the insulin doesn't work.

Conventional medicine does not address these realities because it has not yet caught up to our latest understanding of diabetes as a wasting disease.

You see, diabetes means having an elevated blood sugar level. Your body's instinctive reaction is to try to clear all this excess glucose from your blood. It does this by stimulating your kidneys to excrete large volumes of urine containing the glucose. And this is why thirst, excessive drinking water and frequent urination are classic symptoms of diabetes.

As a result of this process, diabetes causes massive excretion not only of glucose-rich urine. It also triggers massive losses of the nutrients you need for health, including B1, B6 and B12, as well as the minerals in your system including magnesium, zinc and chromium. This loss of vital nutrients is perhaps the primary reason for the deterioration of your eyes, kidneys, peripheral nerves and vessels that so often occurs with diabetes.

In other words, these same complications would result from any condition that causes such massive nutrient depletion. Once you realize this, you can appreciate why nutritional supplementation of your diet is the key to avoiding, minimizing and even reversing diabetes and its harmful effects.

Then there is David Williams, M.D. who has devoted his life to finding natural alternatives to chemical laden medications and has traveled the world over looking at and finding herbal remedies and natural treatments that have been in use for centuries but never looked at by the traditional medical profession as viable? He will tell you that thousands are not what they are touted to be but when tested a small number are valid treatments that are not toxic to our systems.

On diabetes Dr. David Williams writes:

Over the last 100 years, sugar consumption has grown at a record pace. As a result, there has been a dramatic rise in problems associated with imbalanced blood sugar, including diabetes, insomnia and fatigue.

I would suggest that a single herb can cure these problems. The only real "cure" is to severely restrict refined sugar from the diet but that's nearly impossible due to the high sugar content of most processed foods. Therefore, it is imperative that we take measures to counteract sugar's effects.

To my knowledge, the herb "gymnema sylvestre" is the only substance that both suppresses the elevation of blood sugar and helps regenerate pancreatic cells in animals and humans. Native to the forests of central and south India, "gymnema sylvestre" is called "sugar destroyer" because ancient Ayurvedic physicians found that chewing a few leaves of the plant suppressed the taste of sugar.

Studies revealed that diabetic patients taking oral medication could reduce their blood sugar levels significantly by taking 400 milligrams of "gymnema sylvestre" extract daily over 18 to 20 months. Almost 25% of the patients were even able to stop their medications and control their problems. Corresponding animal studies revealed that "gymnema" was responsible for doubling the number of islet and beta cells in the pancreas. These are the cells responsible for the production and release of insulin [J Ethno 90;30(3):295-300, 265]

In just the last few years, researchers in Japan and India have shown that "gymnema sylvestre" may also be effective against rheumatoid arthritis and gout.

If these two statements by Dr. Williams and Dr. Whitaker seem to contradict one another, actually they don't but it is a known fact that what helps one may not be the case for the other... Dr. Williams known "cure" as he calls it could possibly help the 10% Dr. Whitaker cannot help? Now you understand?

To sum up, both are telling you these are the steps to a better life without diabetes?

1)Make sure you are taking a quality Liquid Ionic Mineral with all "84" necessary minerals. (Not just 24 or 32 or 48 as is usually in minerals) Take these along with quality vitamins found in either capsule, or liquid. The daily. (Vitamin RDA's have not changed in years so it is safe to take 4 times the RDA).
2)Start the diabetes herb "Gymnema Sylvestre" 400 milligrams extract daily...
3)Or get the "DiaB Blood Sugar Formula," containing the exact amount of Gymnema Sylvestre plus other herbs/vitamins & minerals that control and balance the blood sugar...

If you cannot find these at the local health food store try the online Herbal Pharmacy

Tangy vegetable, fruit or what?

This tangy flavorful herb/food/flavoring isn't really a fruit or vegetable but a root, which could qualify as a vegetable!

It's a perennial herb Zingiber Officionale or commonly English name Gingerroot. In the fresh Gingerroot state, it has a characteristic staghorn-like appearance; dried ginger is usually sold in form of off-white to very light brown powder or fresh whole or pieces. Ginger root is a rhizome or underground stem and not considered an actual root. Depending on the location it is being grown at, it is harvested nearly year-round. It is ready for harvest about five months after planting. The early harvests are used for ginger syrup and candied ginger. The later harvests are usually sold as fresh ginger. It becomes hotter and spicier, and better for homeopathic remedies, the longer it is in the ground.

Ginger leaves are occasionally used for flavoring in ginger producing countries.
Ginger and turmeric combine with citrus and maple syrup to make the perfect blend of healing nutrients.

The English botanist William Roscoe (1753-1831) gave the plant the name of Zingiber officinale in an 1807 publication. The ginger family is a tropical group especially abundant in Indo-Malaysia, consisting of more than 1200 plant species. The genus Zingiber includes about 85 species of aromatic herbs from East Asia and tropical Australia. The name of the genus, Zingiber, derives from a Sanskrit word denoting "horn-shaped," in reference to the protrusions on the rhizome. Major world producers include Fiji, India, Jamaica, Nigeria, Sierra Leone, and China. American imports come from China, several Caribbean Islands, Africa, Central America, Brazil, and Australia. Ginger is now commercially cultivated in nearly every tropical and subtropical country in the world with arable land for export crops. While in Hawaii last April I was privy to see ginger growing in all it's beauty and several organic plots for personal use as well as for sale... Fresh ginger and dried ginger are considered two different commodities. In fact, one author of an early Chinese herbal felt that they were so different that they must come from two different plants! The dried root is known as Gan-jiang. The fresh root is called Sheng-jiang.

Ginger having been around so long that its exact origin is unclear.

It reached the West at least two thousand years ago, recorded as a subject of a Roman tax in the second century after being imported via the Red Sea to Alexandria. Tariff duties appear in the records of Marseilles in 1228 and in Paris by 1296. Ginger is known in England before the Norman Conquest, as it is commonly found in the 11th century Anglo-Saxon leech books. Ginger is detailed in a 13th century work, "Physicians of Myddvai," a collection of recipes and prescriptions written by a physician, Rhiwallon, and his three sons, by mandate of Rhys Gryg, prince of South Wales (who died in 1233). By the 13th and 14th centuries it was familiar to English palates, and next to pepper, was the most popular spice. A pound of ginger was then valued at the price of one sheep. Ginger, as a product of the Far East, was indelibly imprinted on the taste buds of Westerners before potatoes, tomatoes, and corn were even known to exist by Europeans.

Medicinal properties

Ginger has been used for centuries in treating the common cold. Additionally, it is an effective analgesic, anti-pyretic, anti-viral agent. Asian cultures believe it prevents them from maladies found in most countries such as hypertension, and in the prevention of atherosclerosis. Other known benefits of ginger include its ability to cleanse the colon, reduce spasms and cramps, stimulate circulation, and aid metabolism. Many have used it to treat colitis, nausea, gas, indigestion, bowel disorders, morning sickness, motion sickness, vomiting, congestion, fever, and headaches. In spite of Westernized medicine moving in on them Asian medicine still, for the most part, uses it as a treatment for asthma, shortness of breath, water retention, earache, diarrhea, nausea and vomiting. Homeopathic practitioners even recommend it for sexual disorders. In some cultures over the centuries it has been credited with the ability to treat arthritis, fevers, and toothaches. It is said to have the ability to prevent internal blood clots. An added benefit to Ginger is that it is a strong antioxidant and effective microbial agent for sores and wounds.

Ginger in protecting and soothing the digestive system increases the pH of stomach acid, reducing its acidity, thereby naturally lowers the rate of gastric secretions, and increasing digestive enzyme activity. Rather than blocking the feelings of nausea in the brain, it acts directly on the stomach and liver to reduce nausea and vomiting. Ginger tincture - root is soaked in alcohol and water - sometimes labeled as "drops" or "extracts" - are available in health and natural food stores. Recommended ten to twenty drops of ginger tincture in a little water with meals to counteract indigestion or help fight early symptoms of cold or flu.

Ginger root herb has no known harmful side effects, and is viewed as a very safe herb. However, it has been known to cause heartburn in some people. If such occurs, reduce dosage and try again or discontinue use.

In most American Asian restaurants shredded fresh ginger is offered as a condiment to dishes and is found to be a common flavoring in most of their dishes. Since I have not been to the orient I cannot absolutely say how it is served over there.

Many people like raw ginger. Sometimes people will soak ginger in water for several hours then added to the dish immediately before serving. This gives it a more fresh, spicy and pungent taste. The freshness decreases and the pungency increases when fresh ginger is cooked. Often times, ginger is ground up into a powder and used in curries and spice pastes.

Slices of ginger are used quite often to flavor foods that need to simmer for long periods of time. The reason ginger is good for this is because the slices release their flavor quite slowly.

Ginger tea can be made by cooking slices of fresh ginger in water for a few minutes. It is a spicy and healthy drink that can be enjoyed in hot tropical climates or in freezing cold climates. Below is a great tasting and healthy detoxing, pain relieving and refreshing tea!

Ginger Healing Detox Tea with Turmeric

INGREDIENTS

2 cups water
1/8 teaspoon shredded ginger
1/2 teaspoon powdered turmeric
1 tablespoon maple syrup
Juice of 1/2 lemon

1. Bring water to a boil, then add herbs (1/2 teaspoon powdered ginger may be used in place of shredded fresh). Simmer for 10 - 20 minutes.
2. Strain tea into a mug, add maple syrup and lemon, stirring to combine. Drink warm.

Makes 1 serving.

Enjoy this pleasant food/herb/medicinal in all kinds of cookies, cakes, tea, drinks or as a condiment with fish or fruits. I add a small piece of fresh root to my juicer when I juice apples and carrots together for a very pleasant flavor enhancer and nutrient enrichment.

Is Salt Free Smart?
© By Lena Sanchez

Hypertensive (high blood pressure) people are being told to stop salt intake under the assumption that will cure the sodium problem. Is that a smart move? NO!

In past societies salt was valuable for its health properties but that was before modern processing.

Salt was used as currency during the Roman rule. Roman soldiers were paid in salt. The Latin word sal is the root for the English word salary. Based on this, I'm sure you have heard the familiar phrase that a person is "worth their salt", meaning worth the wages they receive.

Real non-chemicalized salt intake is absolutely necessary to our survival.

Our medical world continues telling people that their blood pressure problem can be eliminated by using salt substitutes. Now an eight-year study of a New York City's hypertensive population found those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets - the exact opposite of what the "salt hypothesis" predicted. (1995) What they didn't study was the salt substitutes and how they fit into the equation! Hence we don't have the complete picture.

Our regular table salt no longer has anything in common with the original crystal salt. Salt these days is mainly sodium chloride and not salt. The common commercial table salt used by most people for cooking has only 2 or 3 chemical elements. Old world salt had 84 chemical elements.

Our body requires those 84 elements for total health. A healthy body's blood plasma consists of those very same 84 elements identical to seawater.

Common table salt consumed by most is deficit of 81 elements and containing byproducts from the processing, which means we are somehow contributing to becoming weaker, imbalanced and more susceptible to diseases.

Table salt produced by the early pioneers was of excellent quality and full of those 84 elements, but man looked for something more convenient and convenience tends to mean processing everything out that is good for us!

Kosher salt is an additive-free coarse grained salt, used by Jews in the preparation of meat. It is also used by gourmet cooks who prefer its texture and flavor.

While most salts start out as salt, they don't always end up that way. Normal table salt begins as a saline solution. Then after processing and kiln drying at temperatures in excess of 400 degrees, its natural state is changed and nearly all trace minerals are lost.
Then chemicals are added like Silico Aluminate, Potassium Iodide, Tri-calcium Phosphate, Magnesium Carbonate, Sodium bicarbonate, and yellow prussiate of soda just to name a few. These are added to bleach the salt, prevent caking, and aid in free-flowing so your salt will flow free even on rainy days. But what are they doing to your body?

The funny thing is that the Food & Drug Administration usually lets companies leave their processing aides off of their ingredient lists, as long as the material is being used in a small-enough concentration.

Did you know that two of the inorganic chemicals used in processing salt is also used to make many consumer related products, such as polyvinyl chloride (PVC) plastic?

The other additives are anti-caking agents such as calcium silicate, magnesium carbonate, calcium carbonate, and other compounds. They are insoluble in water, which not only prevents them from forming clumps in humid environments - thus keeping the soluble crystals of sodium chloride separate, but also explains why water becomes slightly cloudy when salt with these additives is dissolved in it. These are all odorless and flavorless substances and contribute nothing to our body but what do they do once inside our body? We can only guess as studies have not been done to tell us?

Are salt substitutes better?

Salt substitutes are supposed to be free of sodium but are they?

Some are and some aren't but all have potassium chloride, which is dangerous to the very ones who seem to be consuming it for health reasons. Salt free diets are usually recommended to those who have hypertension and/or heart problems. Making this dangerous to the very ones who are taking heart and hypertension medications in conjunction with the salt substitute.

Listed below are the top salt substitutes and the amounts of potassium and sodium in each.

*No Salt -- 1/4 tsp.: 650 mg. Potassium/0 mg. sodium
*Morton's Lite Salt -- 1/4 tsp.: 350 mg. Potassium/290 mg. sodium
*Morton's Salt Substitute -- 1/4 tsp.: 610 mg. Potassium/
0 mg. sodium
*Cardia Salt Alternative -- 1/4 tsp.: 180 mg. Potassium/
270 mg. Sodium

As you can see Potassium chloride is a common ingredient in salt substitutes. Too much potassium can be harmful if you have kidney problems or you're taking certain medications to treat high blood pressure or heart problems. Potassium-sparing diuretic drugs causes your body to retain potassium. Just about every person with hypertension or certain heart diseases is given a diuretic drug! If you take a potassium-sparing diuretic and use a salt substitute containing potassium your life could be in danger. Too much potassium build up in your body is potentially life-threatening by creating kidney failure and/or heart rhythm disturbances and possible death.

If you wish to use a salt substitute then make your own! Click Here to automatically receive your recipe

I use sea salt, no aluminum or contaminants as it is simply salt, dried and ground just as it comes from the sea. Same flavor results in your taste buds but without the contaminates from the extraction process as in regular salt. This too you need to read labels to determine no contaminanats.

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