The Deadly Mystery of Prions

Deer that became zombies

zomDeer in at least 22 U.S. states and parts of Canada have died from a neurological disease called “chronic wasting disease,” according to the Centers for Disease Control and Prevention (CDC). Authorities are concerned that this illness, which is sometimes dubbed “zombie deer disease,” might spread to people, just as “mad cow disease” has done in the past.
Chronic wasting disease can cause a number of symptoms in animals, including drastic weight loss, a lack of coordination, drooling, listlessness or a “blank” facial expression, and a lack of fear of people, according to the CDC. It infects members of the deer (cervid) family, including white-tailed deer, mule deer, reindeer, moose and elk.
The disease was first discovered in Colorado in 1967, according to the CDC, and so far, no cases in humans have ever been reported.
Indeed, the infectious proteins that cause chronic wasting disease — called prions — don’t easily jump between species, said Mark Zabel, associate director of the Prion Research Center at Colorado State University. But it’s known that these proteins can evolve to infect other species, Zabel said. For example, the type of prion that causes so-called bovine spongiform encephalopathy, or “mad cow disease,” was transmitted to people who ate infected meat (mostly in the United Kingdom in the 1980s and ’90s), resulting in several hundred human infections.
“We have every reason to suspect” that chronic wasting disease could pass to humans, Zabel told Live Science. The disease “may still be evolving, and it may be just a matter of time before a prion evolves in a deer or elk that is capable of infecting a human, he said.” [10 Deadly Diseases That Hopped Across Species]

Concerns

Recently, researchers in Canada raised concerns about the possibility that the disease could jump to humans, after a study showed that macaque monkeys could get the disease from eating infected meat. Out of five monkeys that were fed infected white-tailed-deer meat, three tested positive for chronic wasting disease, according to The Tyee, a Canadian news outlet. This is the first time that the disease has been found to spread to primates through the consumption of infected meat, according to the Associated Press.
Infectious prions cause disease when they start to fold abnormally and trigger the misfolding of other, similar proteins. Studies by Zabel’s lab and others have shown that the prion proteins that cause chronic wasting disease are “flexible,” meaning they can “adopt many different shapes relatively easily,” Zabel said.
Moreover, some studies have shown that researchers can artificially evolve the prions that cause chronic wasting disease (either in a test tube or animal models) so that the altered prion proteins can cause human proteins to misfold, Zabel said.
This suggests that if chronic-wasting-disease prions evolve in nature, they could potentially cross the species barrier, he said.

The mystery of prions

prnp-prp-prion
A number of fatal neurodegenerative diseases in humans–such as Creutzfeldt-Jakob disease (CJD), kuru and Gerstmann-Straussler-Scheinker (GSS) disease–are thought to be caused by a mysterious infectious agent known as a prion. Prions also cause disease in a wide variety of other animals, including scrapie in sheep and bovine spongiform encephalopathy (BSE) in cows.

Just, what are prions and how do they cause disease?

Prions are proteins that have changed their normal shape. Proteins are the building blocks of living cells that are used by our bodies either as structural elements or as signaling molecules that carry information throughout our body. They consist of chains of amino acids folded into complex shapes. When the shape of a protein changes the spectrum of waves it is emitting changes. The prion protein is now transmitting a different informational message into your body. In effect, your body is now tuned to a new radio station and instead of classical music you may be getting hard-rock. When the prion creates a “disease” in the body it is known as a “mutant prion” since it can start a chain reaction and persuade other proteins to follow its example. That process can spread the disease through the cells and eventually to the brain. Just as we have “informational medicine” like homeopathy that can be used to heal us, we now have “informational disease” that can kill us.

Western science, and therefore our approach to the way in which we handle our food supply, has been confronted with an informational disease — mad-cow disease. The phenomenon was not a part of classical biochemistry and was only officially recognized in 1997 when Dr. Stanley Prusiner of UCSF won the Nobel Prize in Medicine for “his pioneering discovery of an entirely new genre of disease-causing agents.” Dr. Prusiner had discovered that altered versions of proteins, which he dubbed prions, are to blame for a family of human and animal diseases. Prusiner had pursued his specific area of research since 1972 but was met with incredulity, criticism, and controversy. Unlike bacteria, virus, or parasites, an “infectious” prion cannot be destroyed by heat, freezing or radiation. For example, to destroy mutant-prion infected meat the USDA facility at Ames, Iowa uses a tissue digestor, a large stainless steel vat that melts the carcasses in boiling lye under pressure, then dries the liquid into a powder that is incinerated.

Initially, mad-cow disease was a scientist’s worst nightmare since no one knew how it was transmitted. Early estimates were that millions of people in the United Kingdom could get the brain-wasting degenerative disease. Even through in the United Kingdom more than 185,000 cattle were found to be infected, only 143 cases of the always-fatal human version of the disease have been diagnosed. The number of new human cases has now leveled off at fewer than 20 a year. Only 10 people outside of the United Kingdom are known to have died from the human form of the disease. One cause for the low death rate could be the body’s quality control system for handling misfolded proteins. When a cell detects such prions it sends a signal to the nucleus to activate a program to destroy these mistakes. However, a disturbing note is that Britain, on Dec. 17, 2003, reported the first case of a person dying after a blood transfusion from an infected donor.

 

Mad cow disease

Glow in cattle’s eyes may be a sign of mad cow disease

Mad-cow disease, officially known as bovine spongiform encephalopathy (BSE) was first diagnosed in 1986 in Britain. Researchers quickly decided that cattle had gotten the disease from eating brains and nerve tissue of sheep infected with scrapie a variant of mad-cow disease. The tissues had been mixed into cattle feed along with the ground-up carcasses of other animals – including other cows. Such “rendered” feed has now been banned for most food animals. Today Japan tests every cow that enters the food supply for BSE, and Europe tests every animal older than 30 months (the age at which the incidence of BSE starts to climb). However, currently in the United States only about 20,000 of the 35 m5 million cattle slaughtered each year are tested for BSE, i.e., an insignificant 0.06% are tested.

If BSE is an “informational” disease than there should be other variations. We know that mad-cow disease can be caused by a mutation of a single gene, a so-called spontaneous case. Similar spongy-brain diseases have also appeared in at least 10 animal species. Included are farmed mink, domestic cats, cougars, bison, and African antelope (kudu & oryx). The so-called chronic wasting disease also strikes mule deer, white-tailed deer, and elk in the wild. Sheep carry a variant of mad-cow disease known as scrapie. Shepherds and pathologists have recognized it since the 18th century. Sheep haven’t been known to transmit their brain disease to people despite centuries of opportunity. In fact, potted sheep’s brain is a national dish in Scotland. This has raised questions about current theories regarding the scrapie as the trigger of BSE in Britain.

Is there maybe another underlying cause for these diseases, and the unparalleled large surge of mad-cow disease in the United Kingdom?

The link to food supply and heritage factors

An organic farmer, Mark Purdey, and a number of researches are putting forth an

hypothesis based upon environmental causal factors. They implicate a warble fly eradication program mandated in the early 1980s by the British government. Warble flies lay their eggs in a cow’s skin, causing health problems and reducing the value of cow hides. To combat this heavy doses of organophosphate insecticides were used. These were poured along the spinal column of cows to be absorbed into the cow’s body. They exert their toxic effect by entering the central nervous system and deforming the molecular shape of various nerve proteins. Organophosphates were developed by Nazi chemists during the course of World War II as a biological weapon. The effects of organophosphates can be made more severe because they remove copper from the body leaving the door open for manganese or similar metals to replace the copper in the prion protein. This creates a condition akin to the occupational disease known as “Manganese Madness.” The “informational” disease caused in humans by BSE is called variant Crueutzfeldt-Jakob Disease (vCJD)s. In addition to CJD and vCJD, could other degenerative ailments in humans, such as Alzheimer’s, Parkinson’s, and Lou Gehrig’s disease involve abnormal changes in the shapes of proteins caused by environmental factors that affect us directly or indirectly via our food supply?
“Confusingly, researchers also recognized that some prion diseases, such as GSS, were inherited. The pattern of inheritance was recognized as being autosomal and dominant, meaning that if a parent developed GSS, there was a 50 percent chance that a child of either sex would also develop the disease. Any explanation for the cause of a prion disease therefore has to account for random, inherited and transmitted variants of the disease.
“Although there is not yet a universally accepted explanation of this puzzle, progress is being made. We now know that a normal cellular protein, called PrP ( for proteinaceous infectious particle) and which is found in all of us, is centrally involved in the spread of prion diseases. This protein consists of about 250 amino acids.
“Some researchers believe that the prions are formed when PrP associates with a foreign pathogenic nucleic acid. This is called the virino hypothesis. (Viruses consist of proteins and nucleic acids that are specified by the virus genome. A virino would also consist of proteins and nucleic acids, but the protein component is specified by the host genome, not the pathogen genome). In support of the virino hypothesis is the existence of different strains of prions that cause differing patterns of disease and breed true; the existence of strains in pathogens is usually the result of changes in the nucleic acid sequence of the infectious agent. Scientists have not found any nucleic acid associated with a prion, however, despite intensive efforts in many laboratories. Furthermore, prions appear to remain infectious even after being exposed to treatments that destroy nucleic acids.
“This evidence has led to the now widely accepted prion theory, which states that the cellular protein PrP is the sole causative agent of prion diseases; there is no nucleic acid involved. The theory holds that PrP is normally in a stable shape (pN) that does not cause disease. The protein can be flipped, however, into an abnormal shape (pD) that does cause disease. pD is infectious because it can associate with pN and convert it to pD, in an exponential process–each pD can convert more pN to pD.
“Prions can be transmitted, possibly by eating and certainly by inoculation either directly into the brain or into skin and muscle tissue. Exponential amplification of the prion (converting pN into pD in the body) would then result in disease. Occasional, sporadic cases of prion diseases arise in middle or old age, presumably because there is a very small but real chance that pN can spontaneously flip to pD; the cumulative likelihood of such a flip grows over the years. Inherited cases of CJD and GSS may result from mutations in the PrP gene, which gives rise to changes in the amino acid sequence of the PrP protein. This change would increase the probability of pN transforming into pD, so that the disease would almost certainly occur.

Scientific Research

300px-R7_prion“Physical analysis of the structure of PrP provides some direct evidence for the existence of two different (normal and aberrant) shapes. Recently the structure of the core part of the PrP protein was determined by magnetic resonance image analysis. Mutations that cause prion disease are clustered within or adjacent to key structural elements in the protein, so it is easy to imagine that mutations destabilize the structure of pN and cause it to reconfigure into pD.
“The prion theory has not been proved correct, but much evidence now supports it. We do not yet know why the pD structure of a prion would result in neurodegeneration, but we do know that prion protein accumulates in brain tissue. One part of the prion protein can cause apoptosis, or programmed cell death; perhaps this mechanism explains the pattern of the disease.
“Prions have long intrigued scientists because of their unusual properties. Recently the general public has become interested in them as well because of the epidemic of BSE, more dramatically known as mad cow disease. Hundreds of thousands of infected animals have been eaten by Europeans and particularly the British over the past 10 years. The latest research suggests that the infected meat may pose a threat to human health, but the significance of that threat may not become apparent for years. Although it is generally considered a British problem, BSE is almost certainly a natural disease of cattle, so it is undoubtedly found in other countries as well. The normal incidence of BSE is vanishingly small, however. The U.S. Department of Agriculture claims that BSE has not been identified in any U.S. cattle.

Could Alzheimer’s and Parkinson’s be infectious?

The archetypal prion-based disease is kuru, which spread through cannibalistic rituals in the Eastern Highlands of Papua New Guinea.

Kuru affected mostly women and children of the Fore tribe, who ate brains and spinal cords of deceased relatives, and subsequently developed body tremors, balance problems and slurred speech. There’s no cure for kuru and sufferers always died. But it no longer strikes as cannibalism in the region has been eliminated.
Other prion diseases include scrapie in sheep and goats and bovine spongiform encephalopathy (BSE) in cows. When transmitted to humans during the “mad cow disease” outbreak in Europe, BSE resulted in variant CJD (vCJD).
The newly described addition to the prion disease canon, Shy-Drager syndrome (SDS) or multiple system atrophy (MSA), was first recognised in the early 1960s and has many features in common with Parkinson’s disease.
The most important of these is that a protein known as α-synuclein (α-syn) accumulates in the brain, in both Parkinson’s and SDS/MSA. This accumulation is very similar to what happens in CJD, where the prion protein (PrP) accumulates, and also in Alzheimer’s disease and other dementias, where two types of proteins, known as amyloid beta (Aβ-amyloid) and tau, build up in the brain.

1223_NID_CJD_Disease_1280

Infected with prions, the brain of a vCJD victim reveals spongy areas (yellow).

The clumps and tangles of these various aggregated proteins cause neurons to degenerate and die. This is a cumulative process which takes between months and decades to manifest as overt disease.
In fact, many of the neurodegenerative diseases of the ageing brain are associated with the accumulation and deposition of specific proteins. It has long been suspected that neurodegenerative diseases in general may all ultimately be caused by this process of proteins getting caught in the wrong process, and misfolding.
This misfolding sets off a cascade of events: the proteins oligomerise (a number of identical molecules join together); accumulate; nucleate (form a nucleus or centre); polymerise (combine to build a structure with its components); self-replicate; and eventually, propagate and spread throughout the brain. Many of these protein changes also occur in the usual food cooking process (aggregation of proteins caused by heating) or food preparation (the solidification of proteins in the refrigerator).
Finally, some but not all of these misfolded proteins gain the ability to be transmitted between people and animals. In fact, the word “prion” was coined by Prusiner in 1982 to describe this property of a pro_teinaceous in_fectious particle. And we don’t yet know of ways to easily “dis-infect” or kill these proteins. All kinds of chemicals that kill bacteria and viruses do not harm prions.
Infectious Proteins
Scientists have always kept – and still do – an open mind about whether Alzheimer’s disease and other neurodegenerative conditions are transmissible. We’ve known since the early 1960s that amyloid fibrils – the accumulations of Aβ-amyloid in the brain – are self-propagating entities.
In diseases involving amyloid protein, the “amyloid enhancing factor”, which causes the disease to progress, is thought to be amyloid itself. In other words, the amyloid is self-replicating and makes copies of itself exponentially.

We know that the Alzheimer’s disease-causing human Aβ-amyloid can cross-seed Aβ-amyloid accumulation in genetically susceptible rodents. Mice carrying an unstable and genetically modified human protein can then be “infected” by giving them a dose of the human abnormal protein. But there’s still no direct evidence that Alzheimer’s disease is transmissible between people.
Working out whether SDS/MSA is transmissible, at least from humans to genetically susceptible transgenic cell and rodents, is the first step in testing if it’s transmissible from humans to primates, or indeed among people.
As a precautionary measure, the authors of the paper warn we should now take additional safety precautions in the neurosurgical clinics where deep brain stimulation is used to control the tremors caused by Parkinson’s disease. Because of the overlap in symptoms and signs of Parkinson’s with SDS/MSA, it’s likely that some people with the newly described disease have been treated by deep brain stimulation.
It’s important to ensure that cross-contamination of neurosurgical equipment doesn’t occur because we don’t want to inadvertently transmit a disease between humans. Using disposable stimulation electrodes, for instance, will be mandatory in the future. Similar concerns have already been raised about other neurodegenerative illnesses, such as diseases involving misfolded tau protein, which cause frontotemporal dementia.
With the publication of this paper, the spectrum of prion diseases has been enlarged, perhaps considerably. But until it becomes possible to evaluate the role of intra-species transmission, SDS/MSA will have to remain in the category of “hypothetically transmissible to a genetically susceptible recipient”.
It’s premature to classify it as being the same as CJD, which is clearly transmissible within and between species. That has been made apparent by the mad cow saga, which still has years to run due to the long latency from prion infection to overt disease.

The impact on the future

shutterstock_culturedmeat-1168x657

Some have come up with the idea that on a long term view, the existence of prions and their devastating consequences in living organisms together with their way of transmission will definitely change human nutrition habits.
“Science is trying to find a prevention and a solution for the phenomenon of prions”, says Dr. Peter Weiler, who was formerly teaching at the German university in Potsdam. “However, they come in a variety of forms and spread in a way that doesn’t follow any known pattern. Always more species are being discovered to develop prion-based disease. Meat-eating from animals that were once alive might become a deadly danger one day – or a luxury not affordable for everybody.”
So will meat-eaters soon have to give up on their preferred dishes?
Weiler thinks that meat will be created from cell cultures on day.
“Nature won’t be able to cope with the current habits of a human population that increases at such a high rate,” he says.
To the question whether prions might be the answer of nature to human behavior, we only receive an enigmatic smile.

 

Sources:

iflscience.com

livescience.com

Foundation for Mind-being Research

American Scientific

You may also want to read:

Mad cow disease remains a threat. New blood tests could detect it

Cultured beef

Is the future of beef animal-free?

 

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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

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

Kirlian Photography Demonstrates Organic Uncooked Food Have Stronger Energy Fields

20131206-104533.jpgFood is food, some might claim, and it does not really matter whether or not it is cooked or raw, conventional or organic. The nutritive value remains the same regardless. Or does it? A recent report from Activist Post explains that, based on analysis using a technique known as Kirlian photography, researchers have discovered that the energy fields surrounding raw, organic produce are stronger and more uniform than the energy fields surrounding cooked, conventional produce.

This discovery was made possible by an earlier one stumbled upon by the late Semyon Kirlian, a Russian inventor, back in 1939. Kirlian learned that, when connected to a source of voltage, an object placed in contact with a photovoltaic plate will produce a corresponding image of that object on the plate. And the resulting image will also contain a visual display of the object’s electrical “aura,” of sorts, that both surrounds and emanating from it.

The theory behind this energy field, of course, is that the stronger and more vibrant it is, the healthier and more “alive” the object. And based on this theory, it has been observed that the energy field of an apple, for instance, is the strongest right after it has first been picked. The longer it remains off the tree and is allowed to ripen, the weaker its energy field becomes.

In the documentaryThe Beautiful Truth, which was released in 2008, a team of scientists used Kirlian photography to analyze various foods. They found that organic foods emitted a clearly more vibrant and harmonious energy field than conventional foods. Raw foods also fared better in the energy department than cooked and pasteurized foods, the latter of which appeared duller and less uniform than their raw counterparts.

You can view a roughly two-minute clip from the film where the Kirlian technique is used here:

If this energy field is truly indicative of a food’s “life source,” then it appears as though whole, clean foods eaten as close as possible to the way nature intended are more life-giving than over-processed, pesticide-ridden foods. It also means that simply counting calories and looking at ingredient content are not enough to determine the true nutritional capacity of food.

Source: Wakeup world

Montsanto: Contributing To Our Extinction?

Maybe the thought sounds utterly exaggerated, but the facts are frightening.

Green Med TV: 90% of the Varieties of Vegetables Grown at the Beginning of the 20th Century Are Now Extinct, due in large part to the efforts of agri-corporations to reduce variety, and ultimately to patent only a few varieties remaining. Beyond the fact that GMO food is poisoning us, what happens when these last few crops fail?

90% of the Varieties of Vegetables Grown at the Beginning of the 20th Century Are Now Extinct, due in large part to the efforts of agri-corporations to reduce variety, and ultimately to patent only a few varieties remaining. Beyond the fact that GMO food is poisoning us, what happens when these last few crops fail?

This video straight-forwardly explains the scientific facts on how Monsanto manufactures their GMOs (Genetically Modified Organisms) by simply removing all the corporate propaganda, the “smoke & mirrors” if you will.

– See more at: http://tv.greenmedinfo.com/how-monsanto-is-contributing-to-our-extinction/#sthash.bN4TNPlU.dpuf

90% of the Varieties of Vegetables Grown at the Beginning of the 20th Century Are Now Extinct, due in large part to the efforts of agri-corporations to reduce variety, and ultimately to patent only a few varieties remaining. Beyond the fact that GMO food is poisoning us, what happens when these last few crops fail?

This video straight-forwardly explains the scientific facts on how Monsanto manufactures their GMOs (Genetically Modified Organisms) by simply removing all the corporate propaganda, the “smoke & mirrors” if you will.

– See more at: http://tv.greenmedinfo.com/how-monsanto-is-contributing-to-our-extinction/#sthash.bN4TNPlU.dpuf

Discovering the Magic of Aloe Vera

Aloe vera cactus plants

Aloe vera

We are settling into our new home and discovering the wonders of living close to nature. Something which would be lacking in a city, where urban dwellers aiming to lead a greener lifestyle end up paying much more for a product and are often left with quality that’s not up to the mark.

Maybe there is a chance to escape part of this system with the help of the divine cactus, Aloe Vera. You would have heard of Aloe Vera, often used in shampoos, conditioners, moisturizers, medicines, toothpaste and much more.

Recently we tried using the juice of the plant to apply on the skin as a moisturizer. Bhavika being a little skeptical wanted to do a little research before using it, thanks to her we stumbled upon the umpteen reasons to use this divine cactus.

cutting an aloe leaf

Cutting an aloe leaf

The juice acts like a natural moisturizer on the body, when applied on the hair it stops irritation of the scalp, reduces hair fall, and makes the hair soft and shiny. It also has a cooling effect on the body, this were few benefits we discovered after using Aloe Vera.

We now plan on testing if Aloe works as a sun screen as well, Bhavika has really sensitive skin so she is the guinea pig for now. :)

You can get a good quantity of Aloe juice from a big fat leaf, we took a couple of pictures of the steps involved in extracting Aloe juice.

Yellow latex secretion that is an irritant

Yellow latex secretion that is an irritant

Firstly you need to get an Aloe plant, and yes they can grow in pots as well so its easy to have one anywhere. When you cut out a leaf, you notice a yellow latex or sap oozing out of it, this is not suppose to be used as its an irritant.

So you basically hang the leaf or keep it in a tilted position until the oozing stops. Once thats done you can slice off the thorny sides of the leaves.

cutting the thorny aloe side

Cutting the thorny aloe side

Then slice off the flat side of the leaf with a knife, you will see good amount of juice beginning to drip out when you do that. You can then scoop out the inside gel with either a spoon or slice out as much as you can with a knife.

The first time we extracted aloe juice we directly put the gel in a muslin cloth and squeezed it, we collected a good amount of gel and juice. By blending the gel and then using a muslin cloth you get a lot more juice with very little gel remaining.

Thornless Aloe vera leaf

Thornless Aloe vera leaf

We managed to get a little more than 400 ml of the divine cactus juice from 5 medium sized aloe leaves. If you don’t want to extract you can simply cut off a leaf, drain out the yellow sap and apply it directly on your skin.

Extracting aloe vera gel

Extracting aloe vera gel

Aloe has been used for over 500 years

Aloe Vera is known as Ghrit Kumari in Sanskrit and has been used in Ancient Indian Ayurveda. Its use as a healing agent goes back thousands of years, for the Egyptians its the ‘plant of immortality’ and supposedly placed as a burial gift in tombs of the pharaohs. Strange that a plant with so many qualities has not made its way into all our homes a long time ago.

Extracting aloe vera gel

Aloe vera gel

According to Ayurvedic medicine, Aloe Vera has several health benefits –

  • Antibiotic Properties that can be used to treat various skin ailments, sun burns, healing of cuts, wounds and scratches.
  • Analgesic Properties that inhibit pain, thus Aloe Vera gel is used in dental treatments and the treatment of mouth ulcers, sores, blisters etc. Its also used to treat piles, hemorrhoids, indigestion, constipation
  • Growth Stimulating Properties that stimulate the growth and formation of new cells. So it helps in curing burns as aloe penetrates the skin and removes the dead cells caused by infection, and forms new cells.
  • Halts the growth of cancer tumors
  • Heals the intestines and lubricates the digestive tract.
  • Stabilizes blood sugar and reduces triglycerides in diabetics.
  • Alkalizes the body, helping to balance overly acidic dietary habits.
  • Nourishes the body with minerals, vitamins, enzymes and glyconutrients.

You can read more about the benefits of Aloe Vera and its uses in Ayurveda here and here.

Top 6 Artery Cleansing Foods

There are natural ways to unclog your arteries to prevent a heart attack or stroke…

 

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Your arteries are the rivers within your body that continually transport essential nutrients and oxygen from your heart to the rest of your body.

A big part of staying healthy and also keeping your arteries clean and clear is related to your diet and what you eat. There’s no joke in the popular saying that says: “You are what you eat.” It just makes good sense that what you put in your body will determine your overall health including your cardiovascular system health. Adjusting your diet to include artery-friendly foods can improve your heart and overall health.

Top 6 Artery Cleansing Foods

Organic Asparagus

Asparagus is one of the best, natural artery-clearing foods around, says Shane Ellison, an organic chemist and author of Over-The-Counter Natural Cures. “Asparagus works within the 100,000 miles of veins and arteries to release pressure, thereby allowing the body to accommodate for inflammation that has accumulated over the years.” It also helps ward off deadly blood clots.

Organic Pomegranate

Pomegranate contains phytochemicals that act as antioxidants to protect the lining of the arteries from damage, explains Dr. Gregg Schneider, a nutritionally oriented dentist and expert on alternative medicine. A 2005 study published in the Proceedings of the National Academy of Sciences found that antioxidant-rich pomegranate juice stimulated the body’s production of nitric oxide, which helps keep blood flowing and arteries open.

Turmeric

“The spice turmeric is a powerful anti-inflammatory,” Dr. Schneider says. “It contains curcumin which lowers inflammation—a major cause of arteriosclerosis (hardening of the arteries.” A 2009 study found that curcumin helps reduce the fatty deposits in arteries by as much as 26 percent.

Spirulina

A daily 4,500mg dose of this blue-green algae (usually found in supplement or powder form) can help relax artery walls and normalize blood pressure. It may also help your liver balance your blood fat levels—decreasing your LDL cholesterol by 10 percent and raising HDL cholesterol by 15 percent, according a recent study.

Organic Cranberries

Research shows that potassium-rich cranberries can help reduce LDL cholesterol levels and help raise the good HDL levels in your body, and regular consumption of the holiday favorite may help reduce your overall risk of heart disease by as much as 40 percent.

Organic Watermelon

Talk about a perfect snack—watermelon is not only a diet-friendly food, but it can help protect your heart too! A Florida State University study found that people given a 4,000mg supplement of L-citrulline (an amino acid found in watermelon) lowered their blood pressure in just six weeks. Researchers say the amino acid helps your body produce nitric oxide, which widens blood vessels.

Cocoa from dark chocolate lowers risk from colon cancer

Colon cancer is the third leading cause of cancer deaths annually, a statistic that remains constant despite increased awareness of the deadly disease. Researchers from the Science and Technology Institute of Food and Nutrition in Spain have published the result of a study in the journal Molecular Nutrition & Food Research detailing the potent anti-carcinogenic effect of the natural chocolate compound, cocoa. Scientists determined for the first time that regular consumption of cocoa negates the inflammatory effect of digestive oxidative stress that results in intestinal complaints and is a precursor to the genesis of colon cancer. Cocoa is now considered a superfood as it has been shown to improve blood lipids and help prevent cardiovascular disease in past research. The result of this current study demonstrates that a daily dose of the compound can help prevent colon cancer progression.

Researchers studied rats that had been fed a cocoa-rich diet consisting of twelve percent cocoa, as compared to a control group that received the same diet with the chocolate compound enrichment. Both groups were exposed to a chemical known to induce colon cancer. Animals such as mice and rats have been used for decades to conduct this type of research because they exhibit a similar line of carcinogenesis that is comparable to humans.

Cocoa polyphenols from dark chocolate significantly lower colon cancer risk

The study leader, Dr. Maria Angeles Martin Arribas noted “Being exposed to different poisons in the diet like toxins, mutagens and pro-carcinogens, the intestinal mucus is very susceptible to pathologies…foods like cocoa, which is rich in polyphenols, seems to play an important role in protecting against disease.” After a period of eight weeks, the scientists were able to confirm the protective effect of cocoa polyphenols in protecting against this insidious form of digestive cancer.

The study results showed a marked decrease in the number of pre-malignant neoplastic crypts in the lining of the colon in the cocoa-treated group as compared to the control animals. Further, the researchers found a rise in antioxidant defenses in the supplemented rats and a decrease in oxidative stress biomarkers that are known to be protective against chemical exposure and the prevention of colorectal cancer.

The team concluded that the protective effect of the bioactive compounds in cocoa stopped cell-signaling pathways that typically promote cell proliferation and lead to tumor development. The treated animals also exhibited a much higher degree of apoptosis, or normal programmed cell death of potentially cancerous tissues. It is important to note that milk chocolate is not a good source of cocoa due to its low concentration of the polyphenol and high sugar content, known to promote cancer. Choose a dark chocolate with a minimum 70 percent cocoa content to significantly lower the risk associated with colorectal cancer.

Sources for this article include:

www.newsmaxhealth.com
http://www.eurekalert.org/pub_releases/2012-01/f-sf-ccp012412.php
www.huffingtonpost.co.uk

About the author:
John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of ‘Your Healthy Weight Loss Plan’, a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your copy of ‘Your Healthy Weight Loss Plan’.