READ WATER AND WHAT IT SHOULD BE!

Chlorine: Necessary to preventing mass disease epidemics but also dangerous to your health!

Remove chlorine, a simple step to being healthy!

This disinfectant destroys proteins in the body, irritates skin and sinus conditions, and aggravates asthma, allergies, and respiratory problems. Used almost universally in the treatment of public water supplies because of its toxic effect on harmful bacteria and other waterborne, disease-causing microorganisms.

But there is a growing body of scientific evidence that shows that chlorine in drinking water may actually pose greater long-term dangers than those for which it was used to eliminate . These effects of chlorine may result from either inhalation or absorption through the skin during showers...

Get your Shower Filtration Unit and Stay Healthy!

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Are the PSA's days numbered?

I've been saying for years that the Prostate Specific Antigen (PSA) test for prostate cancer was worthless. Readings often vary from one test to the next in individual men, yet a single "elevated" reading is enough to convince many men to needlessly undergo invasive prostate surgery that renders them incontinent, impotent, or both.

Beyond this, it's a dirty little secret of modern medicine that the PSA is not only ambiguous, it's downright inaccurate. According to an Associated Press article from earlier this year, the majority of prostate biopsies (which spread cancer, by the way) among men with elevated PSA levels did NOT reveal cancer - and many with "normal" PSA scores actually have the deadly disease.

But the medical mainstream continues to administer the test anyway, even though it often results in more harm than good. Perhaps not for much longer, though...

Evidence is surfacing - and is being seriously discussed in mainstream medical circles - that points a harsh finger at traditional methods of diagnosis, including the PSA test. Among these findings are that men who have been screened for prostate cancer were no more likely to live than those who had not.

According to an article in the Archives of Internal Medicine, researchers studied 1002 veterans, 501 who had died of prostate cancer and an identical number of men the same ages and of similar condition who had lived with the disease. They found that traditional forms of prostate cancer screening (like the PSA) had NO BEARING on the likelihood of death from the disease, based on data gathered from 1991 to 1999.

In other words, the screening methods, regardless of their result, don't increase your chances of survival - but they do increase your chances of living the remainder of your days incontinent or impotent should you choose the surgery many mainstream urologists want to force upon you...

Of course, critics of the study say it isn't big enough.

Well, their wagon will get fixed come 2009, when the largest-ever study of the PSA's effectiveness will be concluded in the U.S. and Europe. At that time, there will be data from more than 300,000 men - and I'm betting it'll prove the worthlessness of that test once and for all.

Until then, keep your prostate where it is - and follow up an elevated PSA with the infinitely more accurate AMAS test for cancer. Your doctor will know what this is, and if he doesn't, find one who does.

William Campbell Douglass II, MD

LENA'S COMMENT: It is great to find that someone else see's PSA testing as I do! I watched these things happen in the doctor's office and wondered why the doctor's took it seriously?

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FOOD OF THE WEEK
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Small And Powerful

These will be fresh out of our garden in the next few days so it's only fitting that they be this week's food of the week…

One of the earliest things ready to eat in our garden are these little red and small elongated whitish radishes with a bite. I don't remember them being so hot as a child from our garden. Is it the ground here makes things hotter or what? Some are sweet though so guess not?

Radishes have often been considered more as decoration and garnish than a food, except by those who grow them. Radishes are actually members of the cruciferous (cabbage, etc.) vegetable family and all parts are edible, including the greens. Because they vary in quality, radishes are usually classified as winter or summer plant. Small ones of bold red, pink, purple, white or red and white are usually considered summer radish by some. They may be globe-shaped or elongated, can be fiery hot or tastefully mild.

Most common varieties here in the U.S. are usually round, but can also be ovoid, cylindrical, or turnip-like in shape. They can be the familiar red or white, red and white mix, pink, purple, and black; but the flesh is almost always white. However, there are some stunning varieties that have produced such dramatically colored flesh as black and white stripes or red, green, purple, or fuchsia. Mustard oils are responsible for the tangy taste of radishes not the ground they grow in, or so I'm told.

The most popular, in my part of the world anyway, are red globe radish or Daikon, a general term for a group of long white radishes. So this information is mostly about those two radishes...

The Red Globe is low in calories and an abundance of flavor and crunch. Daikon radishes are similar in nutrients to the Red Globe.

A good source of Vitamin A, Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron and Copper, and a very good source of Vitamin C (ounce for ounce about 42% as much as an orange), Niacin, Vitamin B6, Folate, Magnesium and Phosphorus.

Radishes are known to relieve indigestion and flatulence, as well as being a good expectorant. Like other cruciferous vegetables, radishes contain sulphurous compounds that have anti-cancer properties. They also contain salicyclates, compounds similar to aspirin and, therefore, should be avoided by those with aspirin sensitivities.

The pre-bagged radishes have a longer refrigerator life than those sold with their greens still attached as the greenery leeches nutrients from the bulb.

Daikon radishes are said to aid the digestive system, especially in the digestion of fatty foods. It is a common ingredient in Japanese cooking and is always grated and added to tempura dipping sauce. Young daikons can be eaten raw but the larger (more than 8 inches long) ones must be cooked. Always peel daikons. Cut up and simmered in stews and soups, daikon tastes light and refreshing rather than heavy or starchy. Daikons are often cut into paper-thin slices by talented Japanese chefs.

Daikon greens are delicious too. They can be washed, stacked, rolled as a scroll, and cut crosswise. This produces thin julienne strips which are traditionally salted and left standing for an hour. The moisture is squeezed out. The leaves are then chopped and stored in glass jars for up to a week in the refrigerator. The Japanese stir them into warm rice, they can also be added to soups and other recipes. Of course my sister-in-law has always cooked the greens of the little red ones as well and added garlic and a splash of lemon juice… very good!

Some other varieties of Radishes include:

Beauty Heart; is often sold as a red daikon, and has a striking fuchsia flesh, but can also be green or purple with crimson striping. It is grown mainly in China and treated more as a fruit like an Asian pear.
Blanche Transparent; (Transparent White) is a long, small, white radish and important only in the region where it is grown. It is similar to the winter radish in appearance and taste.
Cherry Belle; is round with crisp, white, mild flesh and can be harvested three weeks after planting.
China Rose; is bright red, with white flesh and a good flavor.
D'Avignon; is rose-colored with a white tip, crunchy, and extremely hot.
18 Day; is a fast-growing French breakfast type.
French Breakfast; is an elongated radish that sports red shoulders and a white tip. It is milder than the red globe, but just as crisp. If left too long, it becomes hot and woody.
Long Black Spanish; is dark skinned and extremely hot. Round Black Spanish is similar, but globe-shaped.
München Bier; is a tasty green which can be eaten raw or stir fried.
Palatinate Giant Radish; is one of the largest varieties, but no different in taste from its smaller relatives.
Scarlet Globe; is a popular mild variety.
Short Top Forcing; is bright red and excellent for winter sowing under cover.
California Mammoth White; is larger than the White Icicles, oblong in shape, with an average length of eight inches and a slightly pungent flavor.
Chinese Misato Rose; is a round Asian radish about four inches in diameter. Cream and green colored on the outside, it has a beautiful rosy-pink interior.
Easter Egg; comes in pastel shades.

Since our favorite way of eat them is raw and fresh I have no recipe so pop them into your mouth and enjoy the health benefits…

Enjoy
Lena

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