Treating Viruses with Electricity CURING VIRUSES USING SMALL ELECTRIC CURRENTS! This week I would like to share with you something that I read about, and have consequently tested on myself as well as a number of patients who volunteered. It is how to kill the HIV virus, as well as many other viruses while they are in the blood using a simple "Black Box" device that produces a minute current using batteries. Interested? Read on, it is truly fascinating!ELECTRICITY KILLS VIRUSES! In a remarkable discovery at Albert Einstein College of Medicine, N.Y.C. in 1990, it was shown that a minute current (50 to 100 MICRO amperes) can alter outer protein layers of HIV virus in a petri dish so as to prevent its subsequent attachment to receptor sites. (SCIENCE NEWS, March 30, 1991 page 207.) It may also reverse Epstein Barr (chronic fatigue syndrome), hepatitis, and herpes B. HIV positive users of this enclosed information may expect a NEGATIVE p24 surface antigen or PCR test (no more HIV detectable in blood) after 30 days. This is reminiscent of a well-proven cure for snakebite by application of electric current that instantly neutralizes the venom's toxicity. (LANCET, July 26, 1986, page 229.) And there may be several other as yet undiscovered or untested viruses neutralizable with this discovery. This very simple blood clearing treatment offered great promise as a positive method for immobilizing known strains of HIV still present and contaminating some European and US blood bank reserve supplies. It was further …
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November 8, 2013
The Secret Life of Plants On a cold February night in 1966 Cleve Backster had been up most of the evening preparing material for teaching the use of the polygraph to students from law enforcement organizations. It was well past midnight, and as he was watering a plant in the laboratory was wondering how long osmosis took – i.e. how long the plant would take to absorb the water into its leaves. He decided to connect a Wheatstone bridge and polygraph to the leaf of the plant so that it would measure the arrival of the moisture in the leaf. To his surprise, the polygraph began to measure changes as soon as he began to THINK of ways of harming the plant. He reached for a cup of coffee in front of him and dunked a leaf of the plant in it. Nothing. Not hot enough. He decided to get a match from the other room and burn the leaf. CAN PLANTS READ OUR THOUGHTS? The instant he held that thought in his mind, there was a sudden and prolonged sweep upward of the recording pen. He had not budged. He had not yet reached for the match. Could the plant have read his mind? He left and returned with the matches. There had been a second surge upwards by the pen. He lit a match and touched the leaf. There was a third upward surge but less than before. The next morning when he showed his associate Robert Henson …
November 8, 2013
Why Do We Need Supplements - Part 2 Hidden Dangers in the Food Supply by Kimberly Pryor INTRODUCTION Part I of Why We Need Supplements examined farming and environmental factors that contribute to mineral deficient soils, and the role these play in diseases such as cancer. Part I also examined the variables of nutrient bioavailability, including sources, forms, and amounts of nutrients required for health, as well as at nutrient losses due to cooking, freezing and canning of fresh foods.Food irradiation subjects foods to gamma rays from nuclear materials, electrons from electron guns, and x-rays. By 1988, irradiated foods were already being sold in more than twenty countries. Red meat, chicken, and vegetables have since appeared on the shelves of some U.S. supermarkets.(26)Spices are among the first foods to be irradiated, and have been widely available for years. In addition, pharmaceutical companies are now regularly sterilizing drugs with ionizing radiation.(27) Because irradiated foods served in restaurants and in schools are not labeled on the menu, no one knows for certain how much has entered the market. In theory, food irradiation can preserve foods, kill parasites and some bacteria, inhibit sprouting, and delay ripening. There are, however, as many studies indicating the dangers of irradiated food as there are studies proclaiming its safety. Irradiation of food decreases the content of antioxidants such as vitamins A, E, C, and K, probably due to the free radicals generated.(28-29) Individuals who consume raw fruits and vegetables to derive the highest vitamin content possible will …
November 8, 2013
The Secrets of Coconut Oil Health and Nutritional Benefits from Coconut Oil: An Important Functional Food for the 21st Century presented at the AVOC Lauric Oils Symposium, Ho Chi Min City, Vietnam, 25 April 1996 ABSTRACT Coconut oil has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries. Although the advantage of regular consumption of coconut oil has been under appreciated by the consumer and producer alike for the recent two or three decades, its unique benefits should be compelling for the health minded consumer of today. A review of the diet/heart disease literature relevant to coconut oil clearly indicates that coconut oil is at worst neutral with respect to atherogenicity of fats and oils and, in fact, is likely to be a beneficial oil for prevention and treatment of some heart disease. Additionally, coconut oil provides a source of antimicrobial lipid for individuals with compromised immune systems and is a no promoting fat with respect to chemical arcinogenesis.I. INTRODUCTION Mr. Chairman and members of the ASEAN Vegetable Oils Club, I would like to thank you for inviting me to participate in this Lauric Oils Symposium. I am pleased to have the opportunity to review with you some information that I hope will help redress some of the anti-tropical oils rhetoric that has been so troublesome to your industry.I will be covering two …
November 8, 2013
The Miracle of Vitamin D This is an excellent article that I came across in the quarterly journal "Wise Traditions" published by the Weston A. Price Foundation at http://www.WestonAPrice.org , which was written by Krispin Sullivan, CN. For the nutritionists and those interested in their dietary habits, it's a real eye-opener. Vitamin D is one of those vitamins that tend to be overlooked in our diet as we have the mistaken belief that the sun takes care of all our vitamin D needs. This is not the case, as you will see from the article.With the fad in low-fat dieting, it is estimated that more than 50% of Americans are deficient in vitamin D (a fat-soluble vitamin found in fish, lard and butter) which can cause anything from several autoimmune diseases including multiple sclerosis, Sjogren's Syndrome, rheumatoid arthritis, thyroiditis and Crohn's disease, to osteoporosis, fibromyalgia, chronic fatigue, peripheral neuropathy, infertility, breast, prostate and skin cancer. Dr. Prabhala's research sparked my interest and led to a search for current information on vitamin D how it works, how much we really need and how we get it. The following is a small part of the important information that I found. Any discussion of vitamin D must begin with the discoveries of the Canadian-born dentist Weston A. Price. In his masterpiece Nutrition and Physical Degeneration, Dr. Price noted that the diet of isolated, so-called "primitive" peoples contained "at least ten times" the amount of fat-soluble vitamins" as the standard American diet of his day. Dr. …
November 8, 2013
Thai Diet and Coconut Milk We hear a great deal these days about the presumed health benefits of Asian diets. China and Japan are presented as exemplars of “low-fat, high fiber, largely vegetarian” Oriental regimes. The foods of Thailand are often ignored in such discussions. The delicious, spicy cuisine of Siam is rich in saturated fat from coconut oil and lard, relatively low in fiber and features many and varied animal foods. Yet a comparison of autopsy reports on a group from Bangkok with a group from the US found that coronary occlusion or myocardial infarction was eight times more frequent in the US, diabetes was ten times more frequent and high blood pressure about four times more frequent.(4) Even more intriguing is the fact that Thailand has the lowest rates of cancer, for both men and women, of all the 50 countries studied by the World Health Organization.(3) Here is yet another paradox - Le Paradoxe Thailandais -that the “experts” would rather ignore than explain. “Thai cooking is an art form,” writes the author of a Thai cookbook (8), and as anyone who has frequented a Thai restaurant knows, a particularly delicious art form. Mouthwatering curries and soups made from chicken or fish broth, and creamy with whole coconut milk, offer the palate a variety of delicious spices and flavors, including coriander, anise, cumin, nutmeg, lemon grass, chilies, ginger, turmeric (a variety of ginger), basil, mint, garlic and lime. Seafoods are plentiful in the diet, including fresh saltwater and …
November 8, 2013
Stock Broths: Rich in Nutrients BROTH IS BEAUTIFUL! A lamentable outcome of our modern meat processing techniques and our hurry-up, throwaway lifestyle has been a decline in the use of meat, chicken and fish stocks. In days gone by, when the butcher sold meat on the bone rather than as individual fillets and whole chickens rather than boneless breasts, our thrifty ancestors made use of every part of the animal by preparing stock, broth or bouillon from the bony portions. Meat and fish stocks are used almost universally in traditional cuisines - French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian; but the use of homemade meat broths to produce nourishing and flavorful soups and sauces has almost completely disappeared from the American culinary tradition. Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth. Dr. Francis Pottenger, author of the famous cat studies as well as articles on the benefits of gelatin in broth, taught that the stockpot was the most important piece of equipment to have in one's kitchen. It was Dr. Pottenger who pointed out that stock is also of great value because it supplies hydrophilic colloids to the diet. Raw food compounds are colloidal and tend to be hydrophilic, meaning that they attract liquids. Thus when we eat a salad …
November 8, 2013
The Shocking Facts About Low-Fat Diets - Part 2 VEGETABLE OILS GIVEN THE OK! The Senate Select Committee on Nutrition and Human Needs, chaired by George McGovern during the years 1973 to 1977, actively promoted the use of vegetable oils. "Dietary Goals for the United States," published by the committee, cited U.S. Department of Agriculture data on fat consumption, and stated categorically that "the over consumption of fat, generally, and saturated fat in particular. . . have been related to six of the ten leading causes of death. ." in the United States. The report urged the American populace to reduce overall fat intake and to substitute polyunsaturates for saturated fat from animal sources - margarine and corn oil for butter, lard and tallow. Opposing testimony included a moving letter - buried in the voluminous report - by Dr. Fred Kummerow of the University of Illinois, urging a return to traditional whole foods and warning against the use of soft drinks. In the early 1970's, Kummerow had shown that trans fatty acids caused increased rates of heart disease in pigs. A private endowment allowed him to continue his research - government funding agencies such as National Institutes of Health refused to give him further grants. INTERESTING FAT FINDINGS! One unpublished study that was known to McGovern Committee members but not mentioned in its final report compared calves fed saturated fat from tallow and lard with those fed unsaturated fat from soybean oil. The calves fed tallow and lard did indeed …
November 8, 2013
Shocking Facts Behind Low-Fat Diets - Part 1 SHOCKING FACTS BEHIND THE LOW-FAT PROPAGANDA! FEEDING CHOLESTEROL TO RABBITS! In 1954 a young researcher from Russia named David Kritchevsky published a paper describing the effects of feeding cholesterol to rabbits. Cholesterol added to vegetarian rabbit chow caused the formation of atheromas - plaques that block arteries and contribute to heart disease. Cholesterol is a heavy weight molecule - an alcohol or a sterol - found only in animal foods such as meat, fish, cheese, eggs and butter. In the same year, according to the American Oil Chemists Society, Kritchevsky published a paper describing the beneficial effects of polyunsaturated fatty acids for lowering cholesterol levels.Polyunsaturated fatty acids are the kind of fats found in large amounts in highly liquid vegetable oils made from corn, soybeans, safflower seeds and sunflower seeds. (Monounsaturated fatty acids are found in large amounts in olive oil, palm oil and lard; saturated fatty acids are found in large amounts in fats and oils that are solid at room temperature, such as butter, tallows and coconut oil.) STEEP RISE IN HEART DISEASE! Scientists of the period were grappling with a new threat to public health - a steep rise in heart disease. While turn-of-the-century mortality statistics are unreliable, they consistently indicate that heart disease caused no more than ten percent of all deaths, considerably less than infectious diseases such as pneumonia and tuberculosis. By 1950, coronary heart disease, or CHD, was the leading source of mortality in the United …