Vitamin K: The Link To Longevity

By Judy Ramirez 

sep2014_tslbovk_02Dr. Bruce Ames is one of the world’s leading authorities on aging and nutrition. Four years ago, Dr. Ames published research indicating that optimum intake of vitamin K plays an important role in longevity.1

A new 2014 study on vitamin K confirms that ample vitamin K intake can indeed help you live longer.2 In a group of more than 7,000 people at high risk for cardiovascular disease, people with the highest intake of vitamin K were 36% less likely to die from any cause at all, compared with those having the lowest intake.

This protection even extended to those with initially low vitamin K intake who boosted their consumption during the course of the study—demonstrating that it’s never too late to start gaining the benefits of vitamin K supplementation. Increasing intake conferred protection against cardiovascular death as well.2

Vitamin K is capable of opposing many of the leading causes of death in modern-day Americans—including atherosclerosis,3 osteoporosis,4 diabetes,5,6 and cancer2,7—because it has the unique ability to activate proteins involved in these conditions.

In this article, we will review a host of new studies that detail the impact of vitamin K supplementation on preventing these and other major age-related diseases.

Risk Reduction By Increased Vitamin K Intake

Condition Vitamin K Form Risk Reduction
All-Cause
Mortality
K2 26% (Highest vs. Lowest Intake)3
All-Cause
Mortality
K1 36% (Highest vs. Lowest Intake)2
Cancer K1 46% (Highest vs. Lowest Intake)2
Cancer, Advanced
Prostate
K2 63% (Highest vs. Lowest Intake)7
Cancer
Death
K2 28% (Highest vs. Lowest Intake)54
Coronary
Artery Calcification
K2 20% (Highest vs. Lowest Intake)30
Coronary Heart Disease K1 21% (Highest vs. Lowest Intake)66
Coronary Heart Disease K2 9% lower risk for each 10 microgram/d increased intake67
Coronary Heart Disease Mortality K2 57% (Highest vs. Lowest Intake)3
Metabolic Syndrome K1 27% for having low HDL-cholesterol*
49% for having elevated triglycerides*
82% for having high blood sugar*
(All Highest vs. Lowest Intake)68
Type II
Diabetes
K2 7% lower risk for each 10 microgram/d increased intake5
Type II
Diabetes
K1 17% reduction for each 100 microgram/d increased intake6
Type II Diabetes K1 51% with increased K1 intake vs. decreased or no change in intake6
*Based off of odds ratios

 

The Many Benefits Of Vitamin K

Vitamin K was first discovered in 1935, when it was found to be an essential nutrient to prevent abnormal bleeding in chickens.8 For decades thereafter, vitamin K was identified as the “coagulation vitamin” (in fact, the initial “K” comes from the German spelling, koagulation). During that time, it was established that vitamin K worked by activating certain proteins made in the liver that are required for normal blood clotting. Without sufficient vitamin K, blood would not clot, and severe bleeding would ensue.9,10

Vitamin K activates those blood-clotting proteins by making a small but vital chemical change in the proteins’ structure, specifically on the protein building block called glutamic acid.11

By the turn of the 21st century, scientists had learned that vitamin K produces similar changes to glutamic acid molecules to activate a handful of other vital proteins in the body, with the collective name of Gla-proteins.12-16 According to 2014 research, 16 different vitamin K-dependent Gla-proteins have been identified.17 This means that they depend on vitamin K to activate them in order to carry out their intended role.

With the discovery of the Gla-proteins, scientists learned that vitamin K is vital for much more than the healthy clotting of blood. For example, the Gla-protein in bone, called osteocalcin, is responsible for making sure calcium is deposited in bones, while the Gla-protein in arterial walls, called matrix Gla protein, prevents calcium from being deposited in arteries.18

Insufficient blood clotting was thought to be the main sign of vitamin K deficiency. However, scientists have since learned that you can have enough vitamin K to promote healthy blood clotting, yet still not have enough vitamin K for it to activate the Gla-proteins necessary to help prevent cardiovascular disease, osteoporosis, diabetes, and cancer, all conditions in which vitamin K-dependent proteins are known to be factors.13,14,19 Fortunately, studies show that vitamin K supplementation can significantly increase the amount of activated Gla-proteins in tissues—without over-activating the clotting proteins.18

Vitamin K And Atherosclerosis

As we age, calcium that belongs in our bones begins to make its appearance in other unwanted areas, including inside the linings of major arteries.20 Over time, normal smooth muscle cells in artery walls transform into bone-like cells through the deposition of calcium, essentially turning sections of artery into bony tissue that is not resilient and flexible, and does not have the ability to effectively regulate blood flow.19,21 This process lends literal reality to the term “hardening of the arteries,” which we now know as late-stage atherosclerosis.

Nature has provided a powerful inhibitor of arterial calcification in the form of matrix Gla protein, one of the 16 Gla-proteins activated by vitamin K. This specific Gla-protein is produced in arterial walls, but is only activated when sufficient vitamin K is present.3,14,15,19,22-24 In the absence of sufficient vitamin K, arterial calcification is able to continue unopposed, leading to advanced atherosclerosis and its deadly consequences, heart attacks and strokes.14,16 Indeed, in older men and women who had the highest levels of inactive matrix Gla protein (indicating low vitamin K levels), there was a nearly 3-fold increased risk of cardiovascular disease compared to those with the lowest levels.23

Researchers have known for nearly 20 years that insufficient vitamin K intake in the diet is related to atherosclerosis in the aorta, the body’s largest blood vessel.16 Since that time, a host of basic science and laboratory studies have indicated that higher vitamin K intake is essential for preventing atherosclerosis in major vessels of all kinds. Animal studies even show that vitamin K can “rescue” calcified arteries that occur as a result of the overuse of drugs that inhibit vitamin K, such as certain blood thinners.25,26

Another way matrix Gla proteins help protect against atherosclerosis is by inhibiting the production of inflammatory signaling molecules (cytokines), which contribute to plaque formation and calcification.27 People with the highest dietary intake of vitamin K have significantly lower levels of those inflammatory markers, and also of substances involved in appetite generation and insulin resistance, both of which are important in preventing atherosclerosis.28 (Some of these effects may be related to increased levels of another vitamin K-dependent Gla-protein that suppresses inflammation and promotes glucose tolerance.) 29

Human Studies On Vitamin K

sep2014_tslbovk_03  Human studies on dietary vitamin K intake have been somewhat inconsistent, probably because of confusion about which form of the vitamin is most iVit K 2mportant.30

Vitamin K1 (phylloquinone) is the main dietary form of the vitamin, but vitamin K2 (menaquinone) has a stronger relationship to arterial calcification.15

In one study, people with the highest intake of vitamin K2 were 57% less likely to die of coronary heart disease compared with those with the lowest intake.3 In another study, women with the highest intake of vitamin K2 were found to be at a 20% lower risk for coronary artery calcification compared with women with the lowest intake levels, while the same study found that vitamin K1 had no significant impact.30

Vitamin K supplementation studies suggest that both forms of the vitamin contribute to protection from arterial calcification in atherosclerosis, with a slight edge for vitamin K2. For example, when healthy men and postmenopausal women supplemented with 500 micrograms of vitamin K1 per day, they experienced a modest 6% reduction in the progression of arterial calcification, but only in subjects with the most advanced disease at baseline.22 And a study using vitamin K1 in combination with vitamin D and minerals demonstrated that the combined supplement could slow the loss of arterial suppleness and promote elasticity.14

Similarly, supplementation with both 180 and 360 micrograms of vitamin K2 significantly reduced the amounts of inactivated matrix Gla protein, thereby lowering the risk of atherosclerosis with calcification; placebo recipients in that study showed no effect.31 In another study, a group of kidney disease patients on hemodialysis (who have a very high risk for advanced atherosclerosis with calcification) took either 135 or 360 micrograms of vitamin K2. Supplementation dramatically decreased the amount of inactivated matrix Gla protein by 77% at the lower dose, and 93% at the higher dose.32

Intriguingly, it is now apparent that women with atherosclerosis are more likely to have lower bone mass than women without atherosclerosis. They’re also more likely to have lower circulating vitamin K levels, highlighting the age-related trade-off between calcium in bones (which is desirable) and calcium in arterial walls (which is undesirable).20

Vitamin K And Osteoporosis

Sufficient vitamin K is also required in order to activate the Gla-protein osteocalcin, which binds tightly to bone minerals to create strong bones.33 With inadequate vitamin K, bones can’t hold on to vital calcium, which leads to osteoporosis.34 To make matters worse, the calcium has to go somewhere, so it enters the bloodstream, where it contributes to stiffening arteries.33

Fortunately, supplementation with vitamin K is an effective means of protecting your bones from osteoporosis.

A study of healthy postmenopausal women between 50 and 60 years old demonstrated that three years of supplementation with 1 mg/day of vitamin K1, plus 8 micrograms (320 IU)/day of vitamin D together with minerals, reduced the loss of bone in the hip and spine compared both to placebo recipients and to those supplemented with vitamin D and minerals alone.35

In another study, postmenopausal women with pre-existing osteoporosis took 1,500 mg of calcium carbonate and 45 mg of vitamin K2 or placebo each day for 48 weeks. Compared to baseline values, the women experienced an increase in spinal bone mineral density and a 55.9% reduction in inactive osteocalcin levels, while a 9.3% reduction occurred in the group taking only the calcium supplement.36 The same dose of K2 was later shown to maintain hip bone strength and improve the overall geometry of the femoral neck over a three-year period, while placebo recipients lost hip bone strength during that time.37

Even lower doses of 180 micrograms/day of vitamin K2 (especially in the form of longer-lasting MK-7, which is derived from natto or fermented soybeans), when given for three years, increased the amount of activated osteocalcin and produced significant improvements in bone mineral content and density in the lower spine and femoral neck, while also increasing bone strength and preventing loss of height in spinal vertebrae.38

Vitamin K2 has recently been recognized by the European Food Safety Authority as having an important role in maintaining normal bone health.38 When added to alendronate, a common anti-osteoporosis drug, vitamin K2 significantly increased bone mineral density in the femoral neck compared with alendronate alone.39

Vitamin K And Diabetes

Type II diabetics have an increased risk of bone fracture. This is likely due in part to the incomplete activation of the Gla-protein osteocalcin (caused by lack of vitamin K), and the decrease of calcium being deposited in bone that occurs as a result.40 Conversely, people with the highest vitamin K1 intakes have reductions in inflammatory markers related to diabetes.28

Vitamin K has also been found to have a direct impact on the diabetic state itself. In a group of healthy volunteers between 26 and 81 years old, higher dietary vitamin K1 intake was associated with greater insulin sensitivity and lower post-meal glucose levels.41 And in a study of older adults at high risk for cardiovascular disease, the risk of developing type II diabetes was reduced by 17% per 100 micrograms of K1 intake per day.6

Another study demonstrated that both vitamins K1 and K2 reduced the risk of developing diabetes. However, the stronger and more significant association occurred with K2, which reduced the risk of type II diabetes by 7% for each 10-microgram increase in intake.5

In addition to reducing the risk of diabetes, vitamin K has been shown to reduce the effects of diabetes as well.

Supplementation studies in animals show that diabetic rats, like diabetic humans, develop bone mineral loss. However, when diabetic rats were supplemented with vitamin K2, not only was osteopenia prevented, hyperglycemia was prevented as well.42

Human supplementation studies demonstrate that both K1 and K2 are effective in combating the effects of diabetes. In older, non diabetic men, three years of supplementation with 500 micrograms/day of vitamin K1 produced a significant reduction in insulin resistance compared with controls.43 And in a study of healthy young men, just four weeks of supplementation with 30 mg of K2 three times daily improved insulin sensitivity.44 This may have occurred as a result of an increase in the vitamin K-dependent Gla-protein osteocalcin, which has been shown in animal studies to increase insulin secretion and sensitivity.45

Vit K

Vitamin K And Cancer

Studies of vitamin K intake reveal potent preventive properties against several types of cancer, including prostate, colon, and liver cancers.46

When prostate cancer cells in culture are treated with vitamin K2, both those sensitive to male hormones (androgens) and those resistant to male hormones are unable to reproduce, and eventually die.47 Vitamin K2 has been associated with a 63% lower risk of advanced prostate cancer in men with the highest intake of the nutrient.7 Similarly, a higher ratio of vitamin K-activated osteocalcin versus inactive osteocalcin correlates closely with reduced prostate cancer risk, demonstrating the molecular connection.48

In human colon cancer cells, vitamin K2 has been shown to induce cancer cell death by several different mechanisms and to suppress the growth of colon tumors implanted into mice.49,50

Supplementation studies also reveal vitamin K’s powerful effect on the most common kind of liver cancer, called hepatocellular carcinoma. This cancer is almost always associated with alcoholism or hepatitis B or C infection.51 Although surgical or radiation treatment can destroy the primary tumor, recurrence is common and typically determines the long-term prognosis.52,53 Several human studies show that vitamin K2 supplementation can dramatically reduce the recurrence rate in hepatocellular carcinoma and may impact the survival rate as well.52,53

As with most nutrients, vitamin K is not the single answer to cancer prevention, but it shows tremendous promise, which highlights the importance of maintaining adequate levels through boosting your intake. A large European study showed that cancer death was 28% less likely overall in those with the highest versus lowest intakes of vitamin K2.54

Impact Of Vitamin K2 Supplement On Liver Cancer Patients53
Recurrence Rate, % Survival Rate, %
12 mo 24 mo 36 mo 12 mo 24 mo 36 mo
Vitamin K2 45 mg/day 12.5 39.0 64.3 100 96.6 87.0
Controls 55.2 83.2 91.6 96.4 80.9 64.0

 

Read full article at: Life Extension Magazine

Kola Kenda: Sri Lanka’s Energy Dish

For the readers who follow Mystica’s “Better Life” category, here comes a dish from Sri Lanka with a lot of benefits for your health and life energy. We were notified of this dish by a Sri Lankan member of our open think tank and found the information worth to be made available to a broader audience.

We’re talking about Kola Kenda, a herbal soup made of indigenous leaves, local rice and water, sometimes coconut. Some of the indigenous leaves used to make this porridge are Gotu Kola (Centella asiatica), sessile joyweed (Alternanthera sessilis), known as mukunuwenna in Sri Lanka, or Haathawariya (Asparagus recemosus). However, any type of edible, dark green leaves can be used.

IMG_3223

Other types of plants used: Welpenela [Cardiospermum Halicacabum (Sapindaceae)], Aubergene (Elabatu), Polpala (Aerva lanata), Avacado

Dark green leaves provide fibre, calcium, vitamin K, iron and even folic acid. Many Sri Lankans prefer to eat leaf porridge on an empty stomach at breakfast.

Health benefits of leaf porridge:

– Treats fatigue, constipation, high blood pressure
– Enhances digestive functions
– Reduces cholesterol
– Prevents cancer and heart diseases.
– Enhances the immune system and helps maintain bones and teeth, as well as reduces inflammation.

The website ceyherbal.com, from which some of the information here has been extracted, proposes the following recipe, adding that “leaf porridge can be made using any number of edible, local dark green leaves”:

Select the type of leaves you wish to use
Boil rice (you can use about 1-2 cups) and transfer this rich into a large container
Pour fresh coconut milk from scraped coconut or coconut milk from tins into the rice (1 tin)
Add salt to your liking.
Blend the leaves (about two handfuls) and a one cup of water in a food processor or blender.
Add the blended leaf mixture into the container with the rice, salt and coconut milk.
Feel free to add more water or coconut milk according to your preference.
Bring ingredients to a boil for about 5 minutes.

More recipes with slight variations to match your personal taste can be found browsing “Kola Kenda”. There seem to be many more options of preparation.

 

 

Aside

Two days ago, we got a comment from one of our readers that seems absolutely noteworthy to us. It was the author’s wish that this truth is spread as much as possible over the Internet, so we decided to give it a proper place.

With many thanks to  “elusiveparticle“.

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Fluorides: The Underestimated Threat

“Hello, I have some very important information for you, if you would, please share it with as many people as you can as soon as possible.

No Well Water is safe or suitable for animal consumption or plant growth.

Fluorine is the 13th most abundant element in the earths crust, and water obtained from the ground will be contaminated with very high levels of Fluorides (fluorine + a positive ion). One small glass of Well Water, on average, contains the Fluoride equivalent of one pea sized dab of Fluoridated Toothpaste, this is about 0.7 parts per million of fluoride, however, any amount of fluoride exposure is incredibly harmful for all biological life.

We have effectively increased our exposure to Fluorides on average by 50,000% when we choose to expose our selves to this water source, that is in comparison to the majority of our evolutionary history of drinking surface waters that contain which contain roughly 500x less fluoride, although, some wells may even be contaminated with levels as high as 12+ ppm.

I believe that most people do not understand the science of why fluoride’s are so dangerous, so I’d like to explain why, but first I’d like to point out the fact that we are the only life on this planet to dig deep holes in the ground to obtain water to drink, at least deep enough to contaminate our water with high levels of fluoride in this way.

acquaThe safest alternative is distilled water, or rain water (I suggest a collection time during long periods of rain to avoid polluted air contamination), filters like reverse osmosis do not do enough and they hardly filter the majority of fluorides at all because most naturally occurring fluorides are relatively small compounds, but they may help filter many larger fluoride compounds like those which may be additionally added to water supplies by many city water suppliers. Regardless of which fluorides are getting through, distilled water, or rain, will remove them all, except those leached into water droplets through out atmosphere, rain will be especially vulnerable to this and there are about 50 parts per billion of hydrogen fluoride / other fluoride gasses in our atmosphere, but rain collected should contain less than 0.008 parts per million of fluorides on average.

Why  fluorides are dangerous

Besides specific bond formations that may occur within the body and disrupt normal biological processes, like that of calcium bonds in our bones rather than our teeth due to excessive fluorides in the blood stream, here is the key issue behind fluorides disastrous effects, which continue be disastrous even after bonds like this occur.

“Electronegativity”, which is the tendency to draw in electron mass, is a fundamental atomic property of all the elements on the periodic table, out of all these 118 elements of the Periodic Table, the element fluorine has the highest Electronegativity, and, more importantly, one eighth of the entire spectrum of Electronegativy for these Elements on the Periodic Table, is a gap between Element Oxygen, and Element Fluorine.

Let me just repeat that once again…

1/8th, of the entire spectrum of Electronegativity, for the elements on the periodic table, is a gap, between elements oxygen and fluorine.

That kind of Electronegative energy, drawing in electrons in a biological system, (which is a finely tuned system of exchanging electrons), will extremely distort functions of biological systems, especially systems that have not evolved to cope with the levels of Fluoride they are being exposed to.

We are 70% water like most life on this planet, and only throughout roughly the last 100,000 years or so have we begun digging these holes in the ground to obtain water.

Evolution does not occur rapidly enough for this fluoride contaminated water to really be called “safe” by now, one quick example of the the slow progression of evolution is that we split from Chimpanzee’s / Bonobo’s nearly 7 million years ago.

There is roughly 500 times less fluoride in natural sources of water like rain, or springs, even rivers and lakes, than there is in this water from holes in the ground. Drinking and using this water for farming, globally, is destroying our bodies, developing a wide spectrum of health issues for us, our pets, and our plants, I’m sure you’ve noticed we are the only wild animals getting cancer.

A good example of the powerful Electronegativity that the Element Fluorine has is when experiments are done in it’s pure state as a Gas, in this state, it is so reactive, that almost any substance, Glass, Metals, or even WATER, BURN, with a Bright Flame in a Jet of Fluorine Gas, WITHOUT the need for a Spark.

This incredibly high Electronegativite Energy still lingers even after Fluorine forms a bond with positive ions, and these are what we call “Fluoride’s”.

Among the wide spectrum of various health Issues fluoride can cause, Cancer is a big one, but i’d like to focus on another not so obvious symptom of fluoride exposure.

Fluorides affect the nervous system, including the brain

I think it is crucial to understand this particular issue, I’ll start with the fact that we are 70% water, we need a lot of water each and every day, and our body can detect the amounts of Fluoride, along with the minerals that end up in our water as it is processed for use in the blood stream, and if this amount is higher than the natural levels we have evolved to cope with, our brains have evolved a coping mechanism which attempts to put a damper on precious processes such as higher cognitive functions involved with imagination, functions that are involved with implementing new neurons, or functions that strengthen new neurons and neurons already in use for more reliable access. This damper is done as a way to preserve these functions for more significant moments, which will be judged by your conscious thought and with emotions, rather than just allowing these functions to be used all the time, because doing so would damage neurons your trying to strengthen if there are fluorides present in the blood stream. (this is hard for me to explain so I hope you understand.)

This damper is the reason why cognitive dissonance occurs in the minds of so many people, many of us who are so heavily poisoned by these fluorides would much rather rely on a set of neurons that are already hardwired and therefore reliable, than to risk developing new ones that may be distorted by the presence of excessive amounts of fluorides.

BrainStress, Anxiety, and Depression, are emotions that help you to overcome this damper that the Human Brain Implements, these emotions help your conscious mind in ways that get you “worked up” enough to use these higher cognitive functions, it is like forcing your brain to use these parts it’s trying to preserve (imagination and functions that are involved with implementing new neurons) because your consciously telling it that you think what your doing is extremely important. A good example of this, is if your having a discussion with your boss at work and he is noticeably upset because you didn’t do your job right, you’ll stress your self out over this kind of event in order to strengthen particular neurons for more reliable access so it won’t happen again.

That sort of behavior can cause someone to act impulsively, i’m sure you’ve seen it many times even with your self, we want to stick to a set of reliable and hardwired neurons, as if we know it all and we don’t need improvement on our methods or awareness of particular things… and many times cognitive dissonance will occur as we try to avoid stress, anxiety, and depression, as we are met with concepts perhaps true, which seem counter intuitive to us.

To make it short, excessive fluoride in the blood stream can literally makes it stressful to try to imagine and develop new ways of thinking… Your brain is telling you not too do something via these emotions, because of fluorides present in your blood stream, and unless you overcome this stress with your conscious judgement of importance, like realization of truth and excitement for learning this truth, cognitive dissonance will occur.

Money enhances the problem

Money, and other various ways of cultures, will keep us plugging along sticking to Hardwired Neurons doing something we wish we weren’t doing, or preforming a job which barely pays at all, perhaps worthless and unsustainable as well. There are many various ways our cultures promote these bad ideas, among each other in this adversity, must stand up for the rights of our planet, to live sustainability, to do so we must use our consciousness to it’s utmost potential, that means getting off of fluoride as soon as possible…. that’s the first step I believe. Money is evil in the sense that it is a false incentive and provides many unconscious opportunity’s for the destruction of our planet, it will promote the success of particular neurons, meanwhile demoting others, and we rewarded our selves self chemically when we receive “money” for doing a job right, or when we receive / spend / have money, this strengthens those neurons evefluoride_watern further, it’s all about money sometimes, and not the actual thing it’s self.

Rain (Like Distillation) = Averages 0.008 ppm (parts per million) fluoride.
Surface Waters (For example, Lakes, Rivers, Springs) = Averages 0.05 ppm fluoride.
Bottled Water = Averages 0.1 ppm fluoride.
Well Water = Ranges from 0.7 – 12+ ppm fluoride .
Tap Water = Ranges from 0.7 – 12+ ppm fluoride (In america, the maximum allowance is 4.0 ppm, regulated by the FDA).

Additionally fluoridated water supplies often use chemicals we’ve never even come into contact with throughout the last 3.5 billion years of evolution here on earth, for example, chemicals like Sodium fluorosilicate (Na2SiF6)and HydroFluorosilicic acid (H2SiF6). Fluoridation of a public water supply is medication without consent.

Some Of The Easiest  And Most Important Thing You Can And Should Do Immediately

To avoid the majority of Fluoride Exposure, one of the easiest ways is to drink distilled water, and to avoid tea or tobacco, they both contain very high levels of fluoride.

drinking distilled water

Distilled water is very inexpensive, it cost roughly $0.88 for a 1 Gallon jug which is available at nearly every grocery store, otherwise you can order it from a water supplier like “Culigan”, for nearly the same price.

Please start drinking distilled water, or rain water (collected sometime near the end of a storm, during a long duration of rain preferably, to give time to clean the atmosphere and avoid polluted air contamination) as soon as possible, drink, cook, and process your foods with this water.

Distilled water and rain water, are the process of evaporating water, collecting and condensing the Vapors, which will leave you with 100% uncontaminated (no dissolved solids) h2o.

If your worried about not getting enough minerals anymore once you switch to distilled water, let me assure you that if you eat acidic fruits, or add some lime or lemon (Organic) to your distilled water, you will be completeeeely fine… and feeling much better than you were before.

For water with more alkalinity, you can add coconut water to your distilled water, and there are plenty more options out there for you to try, but a proper food diet is all that is necessary, many fruits will contain all the minerals you need in your diet, Banana, Cantaloupe, Water Melon, etc, fruit is incredibly healthy, especially raw fresh fruit, which happens to contain incredibly low levels of fluoride as well, especially if grown organically.

Home Water Distilling Units range in Price from 100$ which is sufficient to start drinking, to 1000$ which will be ridiculously efficient, supporting your entire Family and a Home Garden as well, although rain can be very sufficient for a home garden if unpolluted, rain water (<0.008 ppm fluoride)

If you decide to distill rain, or even reverse osmosis water, you will never have to clean your distillation unit, you will only need to drain the water from the boiling tank occasionally and replace the post filter every 2-5 months.

Fluoride sources

Fluorine is in low friction “plastics” such as Teflon which is a molecule comprised of only carbon and fluorine atoms, when Teflon Coated Cookware is Heated, it will release Carbon Fluoride Vapors into the Air or into your Food, do not use Teflon for this reason, and it is well known to cause cancer.olla-de-teflon

Aluminum is very dangerous as well, it will increase the toxic build up of Fluorides in the Human Body. Avoid aluminum cookware because it aluminum has a low melting point and if scraped, bits of it will end up in your food, small amounts may boil off into water or evaporate like Teflon as well.

COPY_OF_20-aluminium-casserole-cook-pot-with-lidAluminum is the 3rd most abundant element in the Earth’s Crust, and Fluorine is the 13th most abundant element in the Earths Crust: An average of 950 ppm of Fluoride are contained in it. Top Soils contain approximately 330 ppm of Fluorine, ranging from 150 to 400 ppm. Some Soils can have as much as 1000 ppm, and contaminated soils from industrial processes have been found with 3500 ppm.

Rain water has 0.008 ppm as I’ve mentioned, and it is what the majority of the water that the Life on this Planet has evolved to cope with, waters are further contaminated when they make contact with the surface of this planet, and the further down those waters go before they are dug up from wells for various human purposes, the more contaminated they are going to be.

Fluorine that is located in Soils may potentially accumulate in Plants, Especially the Tobacco or Tea plants, i’d like to suggest to you that you avoid exposing your body to these two plants in particular, you can find very credible information on wikipedia about them and their fluoride contamination.

The amount of uptake of fluoride by Plants depends upon the type of Plant, and the type of Soil, and the amount and type of Fluoride found in the Soil / Water.

Fluoride effects

Too much Fluoride, whether taken in from the Soil by Roots, or absorbed from the Atmosphere by the Leaves, retards the growth of Plants and reduces Crop Yields. Growing plants with well water is like pumping the fluoride equivalent of 25 to 100+ tubes of fluoridated tooth paste in with the soil throughout the plants life… that’s because well water averages a 0.7 ppm contamination of fluoride… and unfortunately that is what I assume the majority of our foods are grown with at this time.

B1318-4BWith Plants that are Sensitive to Fluoride Exposure, even Low Concentrations of Fluoride can cause Leaf Damage, and a Decline in Growth.

Although Fluoride was once considered an Essential Nutrient, the U.S. National Research Council has since removed this Designation due to the lack of Studies showing it is essential for Human growth.

It is important to note that if Fluorides are absorbed too frequently it will cause Calcification of the mammalian Pineal Gland. The Pineal Gland is Biological Filter for Fluoride. It has the most Profuse Blood Flow 2nd only to the Kidneys, with the Highest Concentrations of Fluoride throughout the entire Mammalian Body, ranging from 20,000 ppm to 25,000 ppm.

Both the Pineal Gland and The Kidneys turn Fluorides from our Diet / Blood Stream (note: Smoking, Vaporizing, Water Vapors in the shower, Air (15-50 ppb) into Calcium Fteethluorides, which are safer to process out of the body. The Pineal Gland processes built up calcium fluorides to safely exit the body through urine at night, the process involves the molecule n,n-DMT which is produced naturally in the Pineal Gland, many plants contain this molecule, and this molecule is good medicine for decalcification of the Pineal Gland if taken before your sleep as concentrated dried plant matter (nearly boil plant matter containing n,n-DMT, let settle for an hour, scoop off top layer of water and dry it in a glass dish), the urge to urinate will increase and you should wake up to do so accordingly. The molecule n,n-dmt neutralizes the electronegative effects of fluorides in the blood stream by clumping together with fluorides to help them safely exit the body.

If these two filters cannot handle the fluoride they are being exposed to, then Fluorides may end up in other calcium deposits throughout our bodies, like our Bones, which can cause Skeletal Flurosis, (which may lead to Arthritis or Joint Pains), this may even be the general cause of Arthritis.

Dental Flurosis (White spots on Teeth) which may lead to Tooth Decay, is an obvious sign of wider systemic damage.

This information is updated as frequently as I can update it at DamageReport.org.

An obvious indication of a significant reduction in fluoride exposure to your body is remembering your dreams from each time you sleep, and vividly.

(You are experiencing a subjective reality, and there are many others experiencing a subjective reality as well, but we are all the universe it’s self, and so we must not activate neural pain networks.)

Much Love,

– И”

 

Visit the blog: http://elusiveparticle.wordpress.com/

Fluorides: The Underestimated Threat

8 Beers That You Should Stop Drinking Immediately

Many of us choose what we eat very carefully, or at least dedicate our minimum attention to it. But when it comes to drinks, especially alcoholic beverages, we do little to make the best decisions for our health.

Here are some harmful ingredients that are commonly found in beer:

  • GMO Corn Syrup
  • GMO Corn
  • High Fructose Corn Syrup
  • Fish Bladder
  • Propylene Glycol
  • Monosodium Glutamate (MSG)
  • Natural Flavors
  • GMO Sugars
  • Caramel Coloring
  • Insect-Based Dyes
  • Carrageenan
  • BPA
  • & lots more!

Here are the 8 beers that are commonly found in bars in United States that you should stop drinking immediately.

1. Newcastle Brown Ale

8 Beers That You Should Stop Drinking Immediately

The Newcastle beer has been found to contain caramel coloring. Class 3 and 4 caramel coloring is made from ammonia, which is classified as a carcinogen. “The one and only” beer with cancer causing qualities.

2. Budweiser

8 Beers That You Should Stop Drinking Immediately

One of the most popular beers, or most advertised is Budweiser. Budweiser contains genetically modified(GMO) corn. In 2007, Greenpeace discovered experimental GMO rice in Anheuser-Busch (Budweiser) beer.

3. Corona Extra

8 Beers That You Should Stop Drinking ImmediatelyI used to love Corona’s commercials. They were so peaceful and relaxing. That is until I found out that the beer contains GMO Corn Syrup and Propylene Glycol. Propylene Glycol is controversial, and is said to may be potentially harmful to your health.

4. Miller Lite

8 Beers That You Should Stop Drinking Immediately

This is another very popular beer in America that contains GMOs. Miller Lite contains GMO corn and corn syrup. It’s “GMO time”.

5. Michelob Ultra

8 Beers That You Should Stop Drinking Immediately

Less popular but still readily available Michelob beer, should be eliminated from your choices. This beer has been found to contain a genetically modified sweetener (GMO dextrose).

6. Guinness

8 Beers That You Should Stop Drinking Immediately

Guinness is often praised for its smoothness.  However, several investigations proved that Guinness ingredients are quite disturbing. The beer  contains fish bladder and high fructose corn syrup. High fructose corn syrup has been long banned from many stores and drinks.

7. Coors Light

8 Beers That You Should Stop Drinking ImmediatelyCoors light is a drink that is very popular at bars and among college students.  Mostly because it’s cheap. The beer contains GMO corn syrup.

8. Pabst Blue Ribbon

8 Beers That You Should Stop Drinking Immediately

Pabst Blue Ribbon contains GMO corn and GMO corn syrup.

Healthy Beer Alternatives

So when it comes to beer you have to be very careful. Your best option is to find a microbrewery that you can trust. As with everything, try to avoid cheap, low-quality products. Bars may offer Coors Light, Miller Lite or Budweiser specials, but they are cheap for a reason. The rest of the world is banning GMOs everywhere, while USA is lagging years behind, and only several states offer GMO labeling laws. Try to stay away from any American beers. Choose organic beer. Beers that contain 100% organic labels, have to have ingredients that are all 100% organic. While an “organic” label just means 95% of it will be organic.  European beer is most likely to be safe from GMO ingredients but unfortunately, most other beer contains GMO artificial ingredients, stabilizers, grains and preservatives, plus, HFCS.

GMO Free Beers:

Organic Beers (Unpasteurized & Unfiltered)

  • Wolaver’s – all beers
  • Lamar Street – Whole Foods label (brewed by Goose Island)
  • Bison – all beers
  • Dogfish Head (organic when ingredients available)
  • Fish Brewery Company – Fish Tale Ales
  • Lakefront Brewery – Organic ESB
  • Brooklyn – (organic when ingredients are available)
  • Pinkus – all beers
  • Samuel Smiths – Samuel Smiths Organic Ale
  • Wychwood – Scarecrow Ale

Non-Organic Beers (Unpasteurized & Unfiltered)

  • Sierra Nevada – all choices
  • Duck Rabbit – Brown Ale, Porter, Amber Ale, Milk Stout
  • Dogfish Head- 60 Minute IPA, Shelter Pale Ale, Chicory Stout
  • Shipyard – Summer Brew
  • Victory Brewery – Whirlwind
  • North Coast – Blue Star
  • Bridgeport – IPA (Bottle conditioned)
  • Ayinger – all choices
  • Royal Oak – Pale Ale
  • Fraziskaner – Hefeweisse and Dunkel Weisse
  • Weihenstephaner – Hefe Weissbier
  • Maisel’s – Weisse
  • Hoegaarden – Belgian Wit

Other

  • Heineken
  • Steamwhistle
  • Amstel Light
  • Duchy Original Ale Organic
  • Mill Street Brewery
  • Fuller’s Organic
  • Nelson Organic Ale
  • Natureland Organic

Spread the word

It’s important to expose companies that use harmful ingredients in our products. This information is hidden from the public with millions of dollars of false advertising, laws, etc. You can always vote with your money. As this information about GMO beers spreads, we will see a decrease in production of these beers and the companies may eliminate the harmful ingredients altogether. Most importantly, when you hang out with your friends, you will be able to share beer that’s more delicious and healthier.

Share this story with fellow beer drinkers!

 

Source: organics.org

Image credit: www.annabellebreakey.com

What Happens to Our Brains When We Exercise and How It Makes Us Happier

Exercise has been touted to be a cure for nearly everything in life, from depression, to memory loss, Alzheimer’s disease, Parkinson’s and more. At the same time, similar to the topic of sleep, I found myself having very little specific and scientific knowledge about what exercise really does to our bodies and our brains.

“Yes, yes, I know all about it, that’s the thing with the endorphins, that makes you feel good and why we should exercise and stuff, right?” is what I can hear myself say to someone bringing this up. I would pick up things here and there, yet really digging into the connection of exercise and how it effects us has never been something I’ve done.

Inspired by a recent post from Joel on what makes us happy I’ve set out to uncover the connection between our feeling of happiness and exercising regularly.

What triggers happiness in our brain when we exercise?

Most of us are aware of what happens to the body when we exercise. We build more muscle or more stamina. We feel how daily activities like climbing stairs becomes easier if we exercise regularly. When it comes to our brain and mood though, the connection isn’t so clear.

The line around our “endorphins are released” is more something I throw around to sound smart, without really knowing what it means. Here is what actually happens:

If you start exercising, your brain recognizes this as a moment of stress. As your heart pressure increases, the brain thinks you are either fighting the enemy or fleeing from it. To protect yourself and your brain from stress, you release a protein called BDNF (Brain-Derived Neurotrophic Factor). This BDNF has a protective and also reparative element to your memory neurons and acts as a reset switch. That’s why we often feel so at ease and things are clear after exercising and eventually happy.

At the same time, endorphins, another chemical to fight stress, is released in your brain. Your endorphins main purpose is this writes researcher McGovern:

These endorphins tend to minimize the discomfort of exercise, block the feeling of pain and are even associated with a feeling of euphoria.

Overall, there is a lot going on inside our brain and it is in fact oftentimes a lot more active than when we are just sitting down or actually concentrating mentally:

ImageSo, BDNF and endorphins are the reasons exercise makes us feel so good. The somewhat scary part is that they have a very similar and addictive behavior like morphine, heroine or nicotine. The only difference? Well, it’s actually good for us.

Read full article and more about endorphins and other neurotransmitters on bufferapp.com

Ayahuasca Against Cancer

Spectacular research results:  Psychedelic drug ayahuasca could help in battle against cancer, researcher says

ayahuasca_layering_leaf_and_vine_main_0A powerful psychedelic brew consumed by shamans deep in the Amazon could help in the fight against cancer and should be researched, according to a Brazilian scientist.

Ayahuasca — meaning the “vine of the souls” – is traditionally prepared using the Banisteriopsis caapi vine and Psychotria viridis leaves, though other combinations of plants are sometimes used. Psychotria viridis contains N,N-dimethyltryptamine (DMT) in the leaves, while Banisteriopsis caapi contains beta-carbolines such as harmine and harmaline.

For centuries, the psychedelic brew has been used in shamanistic healing rituals. A Natural Geographic reporter who participated in an ayahuasca ritual described the experience as “terrifying—but enlightening.”

Eduardo E. Schenberg of the Federal University of Sao Paulo thinks some of the healing powers attributed to ayahuasca deserve scientific attention, particularly when it comes to cancer.

“There is enough available evidence that ayahuasca’s active principles, especially DMT and harmine, have positive effects in some cell cultures used to study cancer, and in biochemical processes dan-hardy-Ayahuasca-tripimportant in cancer treatment, both in vitro and in vivo,” he wrote in an article published in SAGE Open Medicine. ”Therefore, the few available reports of people benefiting from ayahuasca in their cancer treatment experiences should be taken seriously, and the hypothesis presented here, fully testable by rigorous scientific experimentation, helps to understand the available cases and pave the way for new experiments.”

Rumors of ayahuasca helping people with cancer are common, according to Schenberg, and there are at least nine case reports of cancer patients using ayahuasca during their treatment. Of these nine reports, three showed improvements after consuming the psychedelic brew.

Rumors and less than a dozen case reports are hardly substantial evidence. But the physiological effects of the drug suggests there might be some truth behind them, Schenberg said.

DMT produces a powerful psychedelic experience by binding to serotonin receptors in the brain. More importantly, for Schenberg, the drug also binds to the sigma 1 receptor, which is found throughout the body and is involved in many cellular functions. The sigma 1 receptor appears to be implicated in the death signalling of cancer cells.

In addition, harmine has been shown to induce the death of some cancer cells and inhibit the proliferation of human carcinoma cells.

Other physiological factors suggest the combination of DMT and harmine could have medically-important antitumor effects, though more research is need.

peruAyahuasca ceremony in Peru

“In summary, it is hypothesized that the combined actions of β-carbolines and DMT present in ayahuasca may diminish tumor blood supply, activate apoptotic pathways, diminish cell proliferation, and change the energetic metabolic imbalance of cancer cells, which is known as the Warburg effect,” Schenberg  wrote. ”Therefore, ayahuasca may act on cancer hallmarks such as angiogenesis, apoptosis, and cell metabolism. ”

DMT is currently prohibited as a Schedule I drug by the U.S. Controlled Substances Act and the international Convention on Psychotropic Substances. The drug is relatively unknown compared to other illicit substances like cannabis, but researchers have found that DMT appears to be increasing in popularity.

“If ayahuasca is scientifically proven to have the healing potentials long recorded by anthropologists, explorers, and ethnobotanistsoutlawing ayahuasca or its medical use and denying people adequate access to its curative effects could be perceived as an infringement on human rights, a serious issue that demands careful and thorough discussion,” Schenberg wrote.

Source: PsyPost

Image credits: Asociancionicaro.org; Medicinhunter; karmajello

Brain Imaging Study Confirms Addictive Nature of Processed Carbs

A staggering two-thirds of Americans are now overweight, and one in four are either diabetic or pre-diabetic.

Carb-rich processed foods are a primary driver of these statistics, and while many blame Americans’ overindulgence of processed junk foods on lack of self-control, scientists are now starting to reveal the truly addictive nature of such foods.

Most recently, researchers at the Boston Children’s Hospital concluded that highly processed carbohydrates stimulate brain regions involved in reward and cravings, promoting excess hunger.1 As reported by Science Daily:2

“These findings suggest that limiting these ‘high-glycemic index’ foods could help obese individuals avoid overeating.”

While I don’t agree with the concept of high glycemic foods, it is important that they are at least thinking in the right direction. Also, the timing is ironic, considering the fact that the American Medical Association (AMA) recently declared obesity a disease, treatable with a variety of conventional methods, from drugs to novel anti-obesity vaccines…

The featured research is on the mark, and shows just how foolhardy the AMA’s financially-driven decision really is. Drugs and vaccines are clearly not going to do anything to address the underlying problem of addictive junk food.

Brain Imaging Shows Food Addiction Is Real

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The study, published in the American Journal of Clinical Nutrition3 examined the effects of high-glycemic foods on brain activity, using functional magnetic resonance imaging (fMRI). One dozen overweight or obese men between the ages of 18 and 35 each consumed one high-glycemic and one low-glycemic meal. The fMRI was done four hours after each test meal. According to the researchers:

“Compared with an isocaloric low-GI meal, a high-glycemic index meal decreased plasma glucose, increased hunger, and selectively stimulated brain regions associated with reward and craving in the late postprandial period, which is a time with special significance to eating behavior at the next meal.”

The study demonstrates what many people experience: After eating a high-glycemic meal, i.e. rapidly digesting carbohydrates, their blood sugar initially spiked, followed by a sharp crash a few hours later. The fMRI confirmed that this crash in blood glucose intensely activated a brain region involved in addictive behaviors, known as the nucleus accumbens.

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Dr. Robert Lustig, Professor of Pediatrics in the Division of Endocrinology at the University of California, a pioneer in decoding sugar metabolism, weighed in on the featured research in an article by NPR:4

“As Dr. Robert Lustig… points out, this research can’t tell us if there’s a cause and effect relationship between eating certain foods and triggering brain responses, or if those responses lead to overeating and obesity.

‘[The study] doesn’t tell you if this is the reason they got obese,’ says Lustig, ‘or if this is what happens once you’re already obese.’ Nonetheless… he thinks this study offers another bit of evidence that ‘this phenomenon is real.’”

Previously, Dr. Lustig has explained the addictive nature of sugar as follows:

“The brain’s pleasure center, called the nucleus accumbens, is essential for our survival as a species… Turn off pleasure, and you turn off the will to live… But long-term stimulation of the pleasure center drives the process of addiction… When you consume any substance of abuse, including sugar, the nucleus accumbens receives a dopamine signal, from which you experience pleasure. And so you consume more.

The problem is that with prolonged exposure, the signal attenuates, gets weaker. So you have to consume more to get the same effect — tolerance. And if you pull back on the substance, you go into withdrawal. Tolerance and withdrawal constitute addiction. And make no mistake, sugar is addictive.”

The Extraordinary Science of Addictive Junk Food

Previous research has demonstrated that refined sugar is more addictive than cocaine, giving you pleasure by triggering an innate process in your brain via dopamine and opioid signals. Your brain essentially becomes addicted to stimulating the release of its own opioids.

Researchers have speculated that the sweet receptors located on your tongue, which evolved in ancestral times when the diet was very low in sugar, have not adapted to the seemingly unlimited access to a cheap and omnipresent sugar supply in the modern diet.

Therefore, the abnormally high stimulation of these receptors by our sugar-rich diets generates excessive reward signals in your brain, which have the potential to override normal self-control mechanisms, thus leading to addiction.

But it doesn’t end there. Food manufacturers have gotten savvy to the addictive nature of certain foods and tastes, including saltiness and sweetness, and have turned addictive taste into a science in and of itself.

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In a recent New York Times article, Michael Moss, author of Salt Sugar Fat, dished the dirt on the processed food industry, revealing that there’s a conscious effort on behalf of food manufacturers to get you hooked on foods that are convenient and inexpensive to make.

I recommend reading his article in its entirety, as it offers a series of case studies that shed light on the extraordinary science and marketing tactics that make junk food so hard to resist.

Sugar, salt and fat are the top three substances making processed foods so addictive. In a Time Magazine interview6 discussing his book, Moss says:

“One of the things that really surprised me was how concerted and targeted the effort is by food companies to hit the magical formulation. Take sugar for example. The optimum amount of sugar in a product became known as the ‘bliss point.’ Food inventors and scientists spend a huge amount of time formulating the perfect amount of sugar that will send us over the moon, and send products flying off the shelves. It is the process they’ve engineered that struck me as really stunning.”

It’s important to realize that added sugar (typically in the form of high fructose corn syrup) is not confined to junky snack foods. For example, most of Prego’s spaghetti sauces have one common feature, and that is sugar—it’s the second largest ingredient, right after tomatoes. A half-cup of Prego Traditional contains the equivalent of more than two teaspoons of sugar.

Novel Flavor-Enhancers May Also Contribute to Food Addiction

Another guiding principle for the processed food industry is known as “sensory-specific satiety.” Moss describes this as “the tendency for big, distinct flavors to overwhelm your brain, which responds by depressing your desire to have more.” The greatest successes, whether beverages or foods, owe their “craveability” to complex formulas that pique your taste buds just enough, without overwhelming them, thereby overriding your brain’s inclination to say “enough.”

Novel biotech flavor companies like Senomyx also play an important role.

Senomyx specializes in helping companies find new flavors that allow them to use less salt and sugar in their foods. But does that really make the food healthier? This is a questionable assertion at best, seeing how these “flavor enhancers” are created using secret, patented processes. They also do not need to be listed on the food label, which leaves you completely in the dark. As of now, they simply fall under the generic category of artificial and/or natural flavors, and they don’t even need to be tested for safety, as they’re used in minute amounts.

Source: Dr. Mercola.com

Image credit: Hungry for change.com

The Remedy For Everything But Death

Black Cumin Seed Oil

by SAYER JI

This humble, but immensely powerful seed, kills MRSA, heals the chemical weapon poisoned body, stimulates regeneration of the dying beta cells within the diabetic’s pancreas, and yet too few even know it exists.

The seeds of the annual flowering plant, Nigella Sativa, have been prized for their healing properties since time immemorial. While frequently referred to among English-speaking cultures as Roman coriander, black sesame, black cumin, black caraway and onion seed, it is known today primarily as black seed, which is at the very least an accurate description of its physical appearance.

The earliest record of its cultivation and use come from ancient Egypt. Black seed oil, in fact, was found in Egyptian pharoah Tutankhamun’s tomb, dating back to approximately 3,300 years ago.[i] In Arabic cultures, black cumin is known as Habbatul barakah, meaning the “seed of blessing.” It is also believed that the Islamic prophet Mohammed said of it that it is “a remedy for all diseases except death.”

Many of black cumin’s traditionally ascribed health benefits have been thoroughly confirmed in the biomedical literature. In fact, since 1964, there have been 458 published, peer-reviewed studies referencing it.

imageThese 22 pharmacological actions are only a subset of a far wider number of beneficial properties intrinsic to the black seed. While it is remarkable that this seed has the ability to positively modulate so many different biological pathways, this is actually a rather common occurrence among traditional plant medicines.

Our project has identified over 1600 natural compounds with a wide range of health benefits, and we are only in our first 5 years of casual indexing. There are tens of thousands of other substances that have already been researched, with hundreds of thousands of studies supporting their medicinal value (MEDLINE, whence our study abstracts come, has over 600,000 studies classified as related to Complementary and Alternative Medicine).

Take turmeric, for example. We have identified research indicating its value in over 600 health conditions, while also expressing over 160 different potentially beneficial pharmacological actions. You can view the quick summary of over 1500 studies we have summarized on our Turmeric Research page, which includes an explorative video on turmeric. Professional database members are further empowered to manipulate the results according to their search criteria, i.e. pull up and print to PDF the 61 studies on turmeric and breast cancer. This, of course, should help folks realize how voluminous the supportive literature indicating the medicinal value of natural substances, such as turmeric and black seed, really is.

Black seed has been researched for very specific health conditions. Some of the most compelling applications include:

Type 2 Diabetes: Two grams of black seed a day resulted in reduced fasting glucose, decreased insulin resistance, increased beta-cell function, and reduced glycosylated hemoglobin (HbA1c) in human subjects.[ii]
Helicobacter Pylori Infection: Black seeds possess clinically useful anti-H. pylori activity, comparable to triple eradication therapy.[iii]
Epilepsy: Black seeds were traditionally known to have anticonvulsive properties. A 2007 study with epileptic children, whose condition was refractory to conventional drug treatment, found that a water extract significantly reduced seizure activity.[iv]
High Blood pressure: The daily use of 100 and 200 mg of black seed extract, twice daily, for 2 months, was found to have a blood pressure-lowering effect in patients with mild hypertension.[v]
Asthma: Thymoquinone, one of the main active constituents within Nigella sativa (black cumin), is superior to the drug fluticasone in an animal model of asthma.[vi] Another study, this time in human subjects, found that boiled water extracts of black seed have relatively potent antiasthmatic effect on asthmatic airways.[vii]
Acute tonsillopharyngitis: characterized by tonsil or pharyngeal inflammation (i.e. sore throat), mostly viral in origin, black seed capsules (in combination with Phyllanthus niruri) have been found to significantly alleviate throat pain, and reduce the need for pain-killers, in human subjects.[viii]
Chemical Weapons Injury: A randomized, placebo-controlled human study of chemical weapons injured patients found that boiled water extracts of black seed reduced respiratory symptoms, chest wheezing, and pulmonary function test values, as well as reduced the need for drug treatment.[ix]
Colon Cancer: Cell studies have found that black seed extract compares favorably to the chemoagent 5-fluoruracil in the suppression of colon cancer growth, but with a far higher safety profile.[x] Animal research has found that black seed oil has significant inhibitory effects against colon cancer in rats, without observable side effects.[xi]
MRSA: Black seed has anti-bacterial activity against clinical isolates of methicillin resistant Staphylococcus aureus.[xii]
Opiate Addiction/Withdrawal: A study on 35 opiate addicts found black seed as an effective therapy in long-term treatment of opioid dependence.[xiii]

Sometimes the biblical reference to ‘faith the size of a mustard seed moving mountains’ comes to mind in connection with natural substances like black seeds. After all, do seeds not contain within them the very hope for continuance of the entire species that bore it? This super-saturated state of the seed, where life condenses itself down into an intensely miniaturized holographic fragment of itself, promising the formation of future worlds within itself, is the very emblem of life’s immense and immortal power.

If we understand the true nature of the seed, how much life (past, present and future) is contained within it, it will not seem so far-fetched that it is capable of conquering antibiotic resistant bacteria, healing the body from chemical weapons poisoning, or stimulate the regeneration of dying insulin-producing beta cells in the diabetic, to name but only a fraction of black seed’s experimentally-confirmed powers.

Moving the mountain of inertia and falsity associated with the conventional concept of disease, is a task well-suited for seeds and not chemicals. The greatest difference, of course, between a seed and a patented synthetic chemical (i.e. pharmaceutical drug), is that Nature (God) made the former, and men with profit-motives and a deranged understanding of the nature of the body made the latter.

The time, no doubt, has come for food, seeds, herbs, plants, sunlight, air, clean water, and yes, love, to assume once again their central place in medicine, which is to say, the art and science of facilitating self-healing within the human body. Failing this, the conventional medical system will crumble under the growing weight of its own corruption, ineptitude, and iatrogenic suffering (and subsequent financial liability) it causes. To the degree that it reforms itself, utilizing non-patented and non-patentable natural compounds with actual healing properties, a brighter future awaits on the horizon. To the degree that it fails, folks will learn to take back control over their health themselves, which is why black seed, and other food-medicines, hold the key to self-empowerment.

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Source: Realfarmacy.com