Chlorella and Spirulina can truly transform your life, your health and even your beliefs about foods, diseases and health…
these two superfoods are far more than just “supplements” like vitamins and minerals: they are disease preventing and even reversing foods from nature that can actually help conquer cancer, nerve damage, diabetes, heart disease, irritable bowel syndrome, clinical depression, and much more.
You probably haven’t heard that before, and here’s why: no company selling chlorella or spirulina is allowed to tell you the truth about it. That’s because the FDA would consider such statements to be “medical claims.” So you never hear the real story on how these amazing superfoods can actually reverse serious diseases with no side effects and often without surgery, drugs, or other barbaric treatments like chemotherapy.
the truth about chlorella and spirulina — the kind of truth you’ve probably never heard anywhere else. If you’re battling cancer, depression or other serious disease, or if you’re looking to increase your muscle mass or accelerate your weight loss efforts or improve your mental functioning, you’ve come to the right place. Chlorella and spirulina can help you do all that and more!
|Which superfood provides twelve times more digestible protein than beef.|
|•||How these superfoods actually rebuild nerve tissue in the brain and throughout the body.|
|•||The truth about how one superfood has been shown to kill breast cancer tumors outright.|
|•||Why these superfoods would cost $100 a pill if they could be patented and classified as drugs.|
|•||The reason why these superfoods are called “the perfect food” for the human body.|
|•||How these superfoods provide critical nutritional help for those on high-protein / low-carb diets.|
|•||The surprising facts of how these superfoods provide a complete protein (all eight essential amino acids) that’s rarely found in the plant kingdom.|
|•||The cancer-fighting truth that modern medicine doesn’t want you to know: there’s a blue pigment in spirulina that shrinks cancer tumors.|
|•||How these superfoods correct a common nutritional deficiency that results in poor cardiovascular health and increased risk of osteoporosis.|
|•||Why you can throw out all your “bulk” vitamins and minerals once you start eating these superfoods: they provide every vitamin and mineral needed for human health in natural form, straight from nature, not from a chemical factory.|
|•||How chlorella contains far more calcium than milk (and all-important magnesium, too, which is almost completely absent in milk).|
|•||Why these superfoods are vastly superior to coral calcium when it comes to getting macrominerals and trace minerals from natural sources.|
|•||How these two superfoods help regulate blood sugar and reduce cravings for carbohydrates.|
|•||The astounding facts about how these superfoods actually remove heavy metals from your body: metals like mercury, cadmium, lead and arsenic.|
|•||The truth about how one nutrient found in one of these superfood boosts brain function and literally increases mental capacity.|
|•||Why people with silver dental fillings absolutely must take these superfoods to protect their nervous systems from damage.|
|•||Which superfood is best for people with chronic liver disorders or who have a history of smoking or drinking.|
|•||The shocking truth of how one group of students improved their academic scores by 81% from taking a tiny dose of one of these superfoods for six months.|
|•||How certain ingredients in these superfoods help your body repair DNA damage to boost its immune function and even reverse cancer.|
|•||The astounding truth of how one group of patients undergoing chemotherapy and radiation actually quadrupled their two-year survival rates by taking a single dose of chlorella!|
|•||How one ingredient found in spirulina protects against arthritis, multiple sclerosis, asthma, and cardiovascular disease — all at the same time!|
|•||The facts on how these two superfoods can protect you from pesticides, PCBs, and other environmental toxins that are simply unavoidable in today’s food supply.
Spirulina is 100% natural and a highly nutritious micro salt water plant. This spiral shaped algae is a rich food source. For a long time (centuries) this algae has constituted a significant part of the diet of many communities. Since the 1970′s, Spirulina has been well known and widely used as a dietary supplement.
Spirulina contains rich vegetable protein (60~ 63 %, 3~4 times higher than fish or beef ), multi Vitamins (Vitamin B 12 is 3~4 times higher than animal liver), which is particularly lacking in a vegetarian diet. It contains a wide range of minerals (including Iron, Potassium, Magnesium Sodium, Phosphorus, Calcium etc.), a high volume of Beta- carotene which protects cells (5 time more than carrots, 40 time more than spinach), high volumes of gamma-Linolein acid (which can reduce cholesterol and prevent heart disease).
The Health Benefits of Spirulina
Protein in Spirulina
As a protien supplement spirulina has a distinct advantage over other forms of supplement. Because of the important role proteins play in our overall health and well being, they are often referred to as the building blocks of life.
Proteins are complex molecules consisting of chains of amino acids and are best known for their role in the formation and repair of structures such as muscle and bone. However, proteins and their aminos’ have numerous other vital functions, such as insulin management, immune system regeneration, mineral transport and anti-hypertensive properties.
Proteins are made up of 22 identified amino acids. Nine of these are essential yet the body cannot produce them, so they must be provided by the diet. Non-essential amino acids are needed also, but the body can produce these itself. Essential amino acids, plus sufficient nitrogen in foods, are needed to synthesize the non-essential amino acids.
The quality of the protein depends on the amounts of amino acids contained in a protein. The more closely the protein matches the body’s requirements the higher the quality. Spirulina is known as a ‘complete protein’ due to the fact that it contains all the essential amino acids. This means we can get our necessary intake of protein without subjecting our digestive system to the hard work of processing animal products.
Digestable Protein Unlike other forms of protein, the protein in Spirulina is 85-95% digestible, one of the highest available. In fact, Spirulina is second only to a dried egg supplment with regards to usable protein, and higher than any of the common foods in the form in which they are usually purchased.
Being composed of soft mucopolysaccharides, Spirulina has no cellulose in its cell walls making it easy for the body to digest and assimilate.
Its amino acids are delivered to the body for almost instant absorption.
Protein digestibility is important for many people and especially important for people suffering from intestinal malabsorption or digestive disorders. Typically, many older people have difficulty digesting complex proteins and are on restricted diets. They find Spirulina’s protein an ideal way of ensuring they receive the nourishment needed. Spirulina is an effective supplment for sufferers of malnutrition diseases where the ability of intestinal absorption has been damaged. Given to malnourished children, it is more effective than milk powders because milk’s lactic acid can be difficult to absorb
What is Chlorella?
Chlorella is a strain of green algae that grows in fresh water. This Superfood emerged over 540 million years ago, and was the first form of plant life with a well-defined nucleus.
There are fossils from the pre-Cambrian period that clearly indicate the presence of chlorella. Because chlorella is a microscopic organism, it was not discovered until the late 19th century, deriving its name from the Greek, chloros meaning green and ella, meaning small.
Chlorella belongs to the eucaryotic cell category of algae and lives in fresh water as a single-celled plant. Its size is about that of a human erythrocyte (between 2-8 microns in diameter). Of the 25,000 species of algae, only 15 are edible.
A Superior Strain
Sun Chlorella is Chlorella pyrenoidosa – a nutritionally superior species of chlorella. Our exclusive Sun Chlorella strain of chlorella pyrenoidosa is a Superfood derived from freshwater single-celled green algae, and is packed with naturally occurring key vitamins & antioxidants including: vitamin C, pro-vitamin A (beta-carotene), chlorophyll, lutein, thiamine (B1), riboflavin (B2), pyridoxine (B6), niacin, pantothenic acid, folic acid, vitamin B12, biotin, choline, lipoic acid, and inositol; certain minerals including: phosphorus, calcium, zinc, magnesium,and iron; protein, dietary fiber, nucleic acids, omega fatty acids, and Chlorella Growth Factor (CGF).
Sun Chlorella has the powerful ability to help detoxify your body. Since additives are almost impossible to avoid in today’s food supply, it’s important to take Sun Chlorella regularly. In fact, we highly recommend that you take a serving of Sun Chlorella with each meal, because whatever pesticide may be in the food that you are eating can be absorbed by the chlorella, and may not even get a chance to be absorbed into your body.
These chemicals in the food we eat, the water we drink, and the air we breathe bind to the chlorella, and are then excreted through our stool, urine, and sweat. One serving of Sun Chlorella is equivalent to one serving of fresh green vegetables (without the pesticides)!
Since chlorella and spirulinaas ((great of super foods that they are))are not normally found at the local market…:^), however we have a product at our store called VIBRANT HEALTH that is the single most nutrient dense product we sell and is chocked full of Chlorella and Spirulina…..My wife and I have been taking this for approx. 3 or 4 months and we would not be without it…..IT IS AWESOME…..Has increased our energy level off the charts!!! If you will take it 30 days you will know you are not gonna be without Vibrant Health!!!
Garlic is such an all powerful everything that the children of Israel longed for it even after God had been providing them with manna from Heaven every day…..hmmmmm..perhaps the fact that the 3,000,000 of them left Egypt and NO ONE WAS SICK, might have had something to do with it……being WELL is sooooooomuch better than being sick((can I get an Amen!!!))……and their diet of primarily…..ONIONS, LEEKS, and GARLIC no doubt was instrumental in their being so HEALTHY when they left Egypt……**UNDERSTAND** I do not believe that gave them a right to murmur and complain about God’s provision, but I also understand human nature likes “to dance with who brought them”!!!!~~~~So let’s explore the wonderful world of Garlic~~~~
Garlic: Garlic is one of the earth’s greatest health tonics and does indeed have scientifically-proven medicinal properties. It contains a substance called Allicin, which has anti-bacterial properties that are equivalent to a weak penicillin. It is a natural antibiotic and is useful in treating everything from allergies to tonsillitis. Garlic contains many sulfur compounds which:
detoxify the body
boost the immune system
lower blood pressure
Garlic has also demonstrated anti-cancer, antibacterial, anti-fungal and anti-oxidant effects.
Garlic: Garlic has antioxidant properties. Antioxidants help scavenge free radicals; particles that can damage cell membranes, interact with genetic material and possibly contribute to the aging process as well as the development of a number of conditions including heart disease and cancer.
Free radicals occur naturally in the body but environmental toxins (including ultraviolet light, radiation, cigarette smoking and air pollution) can also increase the number of these damaging particles. Antioxidants can neutralize free radicals and may reduce or even help prevent some of the damage they cause over time.
Garlic can stimulate the production of glutathione, an amino acid which is known to be a very potent antioxidant and de-toxifier and the smooth muscle relaxant adenosine, also found in the herb, will lower blood pressure.
Today people use garlic to help prevent atherosclerosis (plaque build up in the arteries causing blockage and possibly leading to heart attack or stroke), reduce colds, coughs and bronchitis.
Garlic has been used to treat:
Atherosclerosis: Studies suggest that fresh garlic and garlic supplements may prevent blood clots and destroy plaque. Blood clots and plaque block blood flow and contribute to the development of atherosclerosis. Blockage of blood flow to the heart, brain and legs, can lead to heart attack, stroke, or peripheral vascular disease (PVD). People with PVD experience pain in the legs when they walk and move. If garlic does reduce the build up of plaque then strokes, heart attacks and PVD may be less likely to occur in people who eat garlic or take garlic supplements.
High Cholesterol and High Blood Pressure: A number of studies have found that garlic reduces elevated total cholesterol levels and lowers blood pressure more effectively than placebo. However, the extent to which garlic is effective is small.
Diabetes: Garlic has been used as a traditional dietary supplement for diabetes in Asia, Europe and the Middle East. Preliminary studies in rabbits, rats and limited numbers of people have demonstrated that garlic has some ability to lower blood sugars. More research in this area is needed. (See Notes regarding some concern about using garlic with certain diabetes medications.)
Common Cold: A well-designed study of nearly 150 people supports the value of garlic for preventing and treating the common cold. In this study, people received either garlic supplements or placebo for 12 weeks during “cold season” (between the months of November and February). Those who received the garlic had significantly fewer colds than those who received placebo. Plus, when faced with a cold, the symptoms lasted a much shorter time in those receiving garlic compared to those receiving placebo.
Cancer: Test tube and animal studies suggest that garlic may have some anti-cancer activity. Observational, population-based studies (which follow groups of people over time) suggest that people who have more raw or cooked garlic in their diet are less likely to have certain types of cancer, particularly colon and stomach cancers. Dietary garlic may also offer some protection against the development of breast, prostate and laryngeal (throat) cancers. However, these types of cancer have not been as extensively studied as colon and stomach cancer.
Tuberculosis: Numerous test tube studies have demonstrated that garlic extract inhibits the growth of different species of bacteria, including Mycobacterium tuberculosis, the organism responsible for tuberculosis. Very high concentrations of garlic extract were needed to slow down the growth of M. tuberculosis in these studies, so some experts are concerned that these levels may be toxic to people. While further research in people is needed, one animal study found that garlic oil also inhibited M. tuberculosis and reduced lesions in the lungs of these animals.
Intestinal Parasites: Laboratory studies suggest that large quantities of fresh, raw garlic may have antiparasitic properties against the roundworm, Ascaris lumbricoides, which is the most common type of intestinal parasite. Garlic for this purpose, however, has not yet been tested in people.
Garlic can irritate the digestive tracts of very young children and some sources don’t recommend garlic for breast feeding mothers. In addition, some individuals are allergic to garlic.
I am a very strong advocate of Garlic!!! I personally take 1,000 mg a day, occasionally 2,000…..we have an excellent brand KYOLIC at our store, that does not stay on your breath((and all of my friends((both of them)) said Amen!!!))and you do not burp it…….if you don’t want the pills, take a single clove of Garlic chop it up fine let it set out for about 15 minutes((this releases the healing property ALLICIN)) mix it into a couple of ounces of V8 or veggie juice and drink it!! Your body will say, “Thank you!!”
I am going to begin a Series that will highlight the great benefits and nutrients of some of the greatest Fruits and Vegetables….God’s gift to Adam and Eve in Genesis 1 was an attempt to show His new creation a way to perpetuate the “GARDEN OF EDEN” Experience, an environment that was conducive to Healthy Living!!! These foods are so “Nutrient Dense”, chocked full of key vitamins, minerals, and healing agents, in their RAW, NATURAL state……void of pesticides, chemicals, poisons, they will contribute to a long, healthy life!!!!
Avocado nutrition facts – six things about this amazingly healthy superfood
Avocadoes provide all 18 essential amino acids necessary for the body to form a complete protein. Unlike the protein in steak, which is difficult for most people to digest, avocado protein is readily absorbed by the body because avocadoes also contain fiber. If you are trying to cut down on animal sources of protein in your diet, or if you are a vegetarian, vegan or raw foodist seeking more protein, avocadoes are a great nutritional ally to include not merely as an occasional treat, but as a regular part of your diet.
2. Beneficial Fats
Avocadoes provide the healthy kind of fat that your body needs. Like olive oil, avocadoes boost levels of HDL (the “good” cholesterol). HDL cholesterol can help protect against the damage caused by free radicals. This type of cholesterol also helps regulate triglyceride levels, preventing diabetes. A study published early this year in the Canadian Medical Association Journal found that a vegetarian diet, which includes HDL fats, can reduce levels of LDL (the “bad” cholesterol) as effectively as statin drugs.
Avocadoes are an excellent source of carotenoids. Although many people associate carotenoids only with red and orange produce, avocadoes are also an excellent source of this phytonutrient. Avocadoes, also known as alligator pears, offer a diverse range of carotenoids including not only the better known ones such as beta-carotene, alpha-carotene and lutein, but also lesser known varieties of this type of phytonutrient such as neoxanthin, zeaxanthin, chrysanthemaxanthin, neochrome, beta-cryptoxanthin and violaxanthin. Every time you consume foods rich in carotenoids, you deliver high quality vitamin A to your body, thereby protecting eye health. Carotenoids also enhance the functioning of the immune system and promote healthy functioning of the reproductive system. Since carotenoids are fat soluble, eating avocadoes optimizes the absorption of these nutrients.
The combined effect of the deluxe package of nutrients contained in avocadoes offers powerful anti-inflammatory benefits. Avocadoes’ unique combination of Vitamins C and E, carotenoids, selenium, zinc, phytosterols and omega-3 fatty acids helps guard against inflammation. This means avocadoes can help prevent or mitigate against both osteo- and rheumatoid arthritis.
5. Heart Health
The fat content, which causes some uninformed health “experts” to deem avocadoes as unhealthy, actually provides protection against heart diseases. Studies have shown that oleic acid improves cardiovascular health. Oleic acid is the primary fatty acid in avocadoes. Many people now take supplements in order to consume more omega-3 fatty acids to lower their risk of heart disease. Avocadoes are rich in omega-3, delivering 160 milligrams per cup of alpha-linolenic acid.
6. Choosing and Eating
To get the most nutritional value from avocadoes, avoid those which have become over-ripe. You can identify these at the store because they will have dents and feel overly soft when you hold them. A ripe avocado should have no dents in its skin and will feel slightly soft when squeezed. You can also buy unripe avocadoes, which feel very hard when gripped, and permit them to ripen at home. The portion of the avocado closest to the skin is the most dense in nutrients, so be sure to scrape the skin clean before discarding it.
Monsanto’s Man in the FDA
Monsatano hit-man Michael R. Taylor is the Fox that Obama has placed in the hen house where he ensure that Monsatano gets richer and the people are made sicker.
Michael R. Taylor’s appointment by the Obama administration to the Food and Drug Administration (FDA) on July 7th sparked immediate debate and even outrage among many food and agriculture researchers, NGOs and activists. The Vice President for Public Policy at Monsanto Corp. from 1998 until 2001, Taylor exemplifies the revolving door between the food industry and the government agencies that regulate it. He is reviled for shaping and implementing the government’s favorable agricultural biotechnology policies during the Clinton administration.
Yet what has slipped under everyone’s radar screen is Taylor’s involvement in setting U.S. policy on agricultural assistance in Africa. In collusion with the Rockefeller and Bill and Melinda Gates foundations, Taylor is once again the go-between man for Monsanto and the U.S. government, this time with the goal to open up African markets for genetically-modified (GM) seed and agrochemicals.
In the late 70s, Taylor was an attorney for the United States Department of Agriculture, then in the 80s, a private lawyer at the D.C. law firm King & Spalding, where he represented Monsanto. When Taylor returned to government as Deputy Commissioner for Policy for the FDA from 1991 to 1994, the agency approved the use of Monsanto’s GM growth hormone for dairy cows (now found in most U.S. milk) without labeling. His role in these decisions led to a federal investigation, though eventually he was exonerated of all conflict-of-interest charges.
Taylor’s re-appointment to the FDA came just after Obama and the other G-8 leaders pledged $20 billion to fight hunger in Africa over the next three years. “President Obama is currently embedded in a bubble featuring some of the fervent promoters of the biotech industry and a Green Revolution in Africa,” says Paula Crossfield in the Huffington Post. Before joining Obama’s transition team, Taylor was a Senior Fellow at the D.C. think tank Resources for the Future, where he published two documents on U.S. aid for African agriculture, both of which were funded by the Rockefeller Foundation.
The Rockefeller Foundation funded the first Green Revolution in Asia and Latin America in the 1960s, and in 2006, teamed up with the Bill and Melinda Gates Foundation to launch the Alliance for a Green Revolution in Africa (AGRA). In Taylor’s 2003 paper “American Patent Policy, Biotechnology, and African Agriculture: The Case for Policy Change,” he states: “The Green Revolution largely bypassed sub-Saharan Africa…African farmers often face difficult growing conditions, and better access to the basic Green Revolution tools of fertilizer, pesticides, improved seeds, and irrigation certainly can play an important role in improving their productivity.”
In an interview with AllAfrica.com, Obama echoed Taylor’s sentiment: “I’m still frustrated over the fact that the Green Revolution that we introduced into India in the ’60s, we haven’t yet introduced into Africa in 2009.”
Yet as Crossfield points out, “There are very good reasons why we have never introduced a Green Revolution into Africa, namely because there is broad consensus that the Green Revolution in India has been a failure, with Indian farmers in debt, bound to paying high costs for seed and pesticides, committing suicide at much higher rates, and resulting in a depleted water table and a poisoned environment, and by extension, higher rates of cancer. If President Obama is lacking this information, it is his cabinet that is to blame.”
While AGRA may not benefit African farmers, it will certainly benefit Monsanto. Some estimate that Monsanto controls 90 percent of the global market for GM seeds. In Brazil, 54 percent of all soybeans are produced with Monsanto’s GM Roundup Ready© seeds, and in 2008, the country began spraying more pesticides and herbicides than the U.S. There is evidence that in 2003, Monsanto sold a Brazilian senator a farm for one-third of its market value in exchange for his help to legalize the herbicide glyphosate (the world’s most widely used herbicide), sold by the corporation as Roundup©. In 2008, Monsanto controlled 80% of the Brazilian market for glyphosate, having elevated the price by 50% since its legalization.
The “penultimate draft” of Taylor’s 2002 paper was reviewed by Dr. Robert Horsch, a Monsanto executive for more than 25 years, who left in 2006 to work at the Bill and Melinda Gates Foundation. It states, “The ultimate concern of this report is how innovative seed technology derived from patented tools of biotechnology can be developed and disseminated for the benefit of small-scale and subsistence African farmers.”
Taylor’s 2005 paper “Investing in Africa’s Future: U.S. Agricultural Development Assistance for Sub-Saharan Africa,” was co-authored by the executive director of the Partnership to Cut Hunger and Poverty in Africa (PCHPA). Founded in 2000 and based in D.C., PCHPA is a consortium of public-private interests (Gates is one of its primary funders) that includes, among many others, Halliburton, several African heads of state, administrators from several U.S. land grant universities, the United States Agency for International Development (USAID) and Monsanto. According to its web site, Taylor and Horsch both sit on PCHPA’s advisory committee. Horsch continues to be listed as Vice President for Product and Technology Cooperation for Monsanto, and a member of PCHPA’s working group for Capacity Building for Science and Technology.
Taylor writes of the need to change “archaic, near-subsistence agricultural economies” with a “market-oriented approach and the promotion of thriving agribusinesses.” His recipe is globalized, industrial agriculture: “applied agricultural research,” “markets for agricultural inputs and outputs”, “build rural roads and other physical infrastructure”, and “build agricultural export capacity and opportunity.” Taylor fails to adequately address how liberalized agricultural policies and unfair U.S. agricultural subsidies have been responsible for the bankruptcy of millions of African farmers. Instead, he maintains, “the financial impact of U.S. domestic cotton subsidies on Mali farmers dwarfs the impact of development assistance from USAID and other agencies.”
“Private investment and entrepreneurship are widely understood to be essential. The role of public investment is to provide the critical public goods needed to make private effort attractive and rewarding.”
Taylor maintains that due to the constraints of USAID, which has its funds allocated through congressional earmarks and is squeezed by the wards in Iraq and Afghanistan, the U.S. needs an alternative funding strategy for African agricultural development assistance. His proposal is to broaden the reach of the Millenium Challenge Corporation (MCC), a U.S. government agency established in 2004 by President George W. Bush to implement the Millennium Challenge Account (MCA). “MCC is a new government corporation that operates under a different institutional and policy framework and receives funds that are not earmarked,” says Taylor. ““The MCA was intended to depart sharply from traditional U.S. development assistance by providing large amounts of assistance to select countries that create an enabling environment for economic growth through market-oriented, pro-growth policies.” African countries make up about half of the MCA-eligible countries.
In June 2008, the Rockefeller Foundation issued a press release about the “historic collaboration” between MCC and AGRA. “MCC’s investments in agriculture and in public infrastructure such as roads and irrigation complement AGRA’s investments in providing the rural poor with seeds and fertilizers to increase their incomes and production,” said MCC’s CEO Ambassador John Danilovich. The MCC-AGRA partnership focuses on five areas, including “advancing agriculture research, multiplication of seed, and distribution of inputs and technologies to small-scale farmers,” and “building roads, irrigation and other agriculture-related infrastructure.”
As it arrived in D.C., the Obama Administration received a report from the Chicago Council on Global Affairs titled “Renewing American Leadership in the Fight Against Hunger and Poverty: The Chicago Initiative on Global Agricultural Development.” The report was funded by the Bill and Melinda Gates Foundation and co-authored by its senior fellow Catherine Bertini. “The United States should thus remain willing to support research on all forms of modern crop biotechnology by local scientists in Sub-Saharan Africa,” it reads.
Taylor’s 2007 paper, published by PCHPA and titled “Beating Africa’s Poverty by Investing in Africa’s Infrastructure,” is cited in the Chicago Council report and listed as “key reading on African development” in its appendix. The Chicago Council report makes five specific recommendations, the third being to “increase support for rural and agricultural infrastructure, especially in Sub-Saharan Africa,” with a related priority to “accelerate disbursal of the Millennium Challenge Corporation funds already obligated for rural roads and other agricultural infrastructure projects.”
While people have been debating about whether Michael R. Taylor might support labeling of GM foods (as he is aware, a moot point in the U.S. due to widespread contamination by GM pollen), he has been literally writing the book on U.S. agricultural aid to Africa. While the motives, beliefs and interests of Taylor, the Obama administration, the Gates, Rockefellers and everyone in support of a Green Revolution in Africa are debatable, those of Monsanto are not.
“Once attached to a pool of foreign aid money, the pressure to open markets to biotechnology will be substantial,” points out Food First policy analyst Annie Shattuck.
But what will be the human and environmental costs of unleashing a Green Revolution in Africa? According to the Chicago Council report, the “most respected science academies” have concluded that “genetically engineered crops currently on the market present no new documented risk either to human health or to the environment.” Unfortunately, this is false, and the world cannot afford for Obama to follow the advice of those who support a Green Revolution in Africa.
In May, the American Academy of Environmental Medicine called for a moratorium on GM foods: “several animal studies indicate serious health risks associated with GM food consumption including infertility, immune dysregulation, accelerated aging, dysregulation of genes associated with cholesterol synthesis, insulin regulation, cell signaling, and protein formation, and changes in the liver, kidney, spleen and gastrointestinal system.”
According to a study published by the Union of Concerned Scientists this year, GM seeds do not produce higher yields than conventional seeds. Yet they pose serious ecological risks, especially from genetic contamination from pollen. In the U.S., it is becoming impossible for the organic food industry to certify non-GM foods. In July in South Africa, three varieties of Monsanto’s GM corn produced seedless plants on over 200,000 hectares of land for about 250 farmers. Monsanto had sold some of the seeds to commercial farmers and also given some to resource-poor, rural families.
GM crops also require more chemical spraying than conventional crops, and weeds are developing tolerance to glyphosate, requiring higher and higher doses. According to a recent editorial in the New York Times, “Scientists are connecting the dots with evidence of increasing abnormalities among humans, particularly large increases in numbers of genital deformities among newborn boys…Apprehension is growing among many scientists that the cause of all this may be a class of chemicals called endocrine disruptors.”
Glyphosate is an endocrine disruptor. In March, a molecular biologist at the University of Caen named Dr. Gilles-Eric Seralini published the results of a study that found Roundup causes cells to die in human embryos. “Even in doses diluted a thousand times, the herbicide could cause malformations, miscarriages, hormonal problems, reproductive problems, and different types of cancers,” said Dr. Seralini. In April, Dr. Andrés Carrasco, an embryologist at the University of Buenos Aires, published his findings that even very low doses, glyphosate can cause brain, intestinal and heart defects in frog fetuses.
Taylor’s solution to halt hunger in Africa is for its farmers to industrially produce commodities for global markets in order to generate cash to purchase toxic food at a supermarket. Yet if his goal is to meet the immediate food and nutritional security needs of poor people in sub-Saharan Africa, and given that most of them live in rural areas, his perception of appropriate land use is flawed.
Critics of AGRA assert that the most effective approach to fighting hunger in Africa would be to prioritize the agroecological production of healthy food by and for small-scale, peasant farming families, who would sell their surplus to local, regional and national markets, without being subject to unfair global markets and trade policies, or Monsanto’s Green Revolution package.
Family farms employ more people per acre than industrial farms do, and diversified small and medium farmers are more ecologically and economically resilient than those cultivating a monoculture cash crop. Local food systems consume less fossil fuel. Whereas the patenting and planting of GM seeds threaten humanity’s collective agrogenetic heritage, in a world without Monsanto, millions of family farmers would be the guardians of agrobiodiversity and indigenous farming knowledge.
One has to ask: given its support for Taylor, Monsanto and a new Green Revolution in Africa, does the Obama administration’s foreign agricultural aid program truly represent ‘change we can believe in’?
As Ben Burkett, president of the National Family Farm Coalition, a U.S. member of La Via Campesina, cautioned, “As an African American farmer who has visited farmers in Africa many times, I am deeply concerned that much of the Obama Administration’s pledge to spend $1 billion on agriculture research will be wasted on biotech research that benefits Monsanto more than it does small-scale farmers.”
If there are any of you who do not understand the term GMO,…..if you will Google it you will find the world wide controversy involved injecting foreign viruses into our seeds and foods, changing the DNA of the seed and the food((of course you know God didn’t know what He was doing when he gave us the seeds….He needs the likes of Monsanto and the FDA to do His work))…..as if the chemicals, pesticides,poisons, etc…etc…we already had was not bad enough …..NOW they are totally changing the DNA of seeds/foods…….~~~~~Happy eating everyone!!!!!!!!!!!!!~~~~~
WOW!!! Just 10 days on Pulse and Daniel and his men were Fairer, Healthier, and Stronger than the King’s men…….Try it and find out what “IT” will do for you…..even in just 10 days!!!!!26 compelling reasons why You’ll
Want Pulse as part of your daily diet
What follows are short clips gathered from research conducted on the 26 synergistic whole food ingredients believed to be found in Pulse. In synergy, the whole is more than the sum of its parts. Pulse is a delicious and healthy way to snack on whole foods.(1) DATES Phoenix dactylifera
Dates have been found to reverse the progression of prostate cancer. Cancer 1989 Aug. 1, 64 (3): 598-604
(2) OATS Avena sativa L.
Two studies presented at the American Heart Association’s 71st Scientific Sessions confirmed the healthful benefit of oats. They found that frequent consumption of oats and nuts were linked with a low risk of coronary heart disease. A 12-year study examining more than 22,000 male doctors showed that with daily consumption, the risk of total cardiac death and sudden death fell. Food Ingredient News 1998 Dec; Vol. 6, No. 12
(3) RAISINS Vitis vinifera
Like grapes, raisins have a protective effect on the heart. They have also been known to “play a role in sustaining normal blood sugar levels.” Total Health, Dec 1995 Vol. 17, No. 6, p. 38
“A once obscure fruit acid, commonly found only in grapes and raisins, is now being looked at closely as a new source of health benefits for the colon.” This acid slows down the development of colon cancer. Total Health, April 1996 Vol. 18, No. 4, pg. 47
(4) SESAME SEEDS Sesamum indicum
Reduce susceptibility to oxidative stress. Oxidative stress has been named one of the major contributors to increased cancer risk. Sesame seeds are also very rich in thiamin. Plant Foods and Human Nutrition. 1984 May, Vol. 22, No 5: pp. 337-44
(5) SUNFLOWER SEEDS Helianthus annuus
Improve the health and shine of the hair. Reduce the chance of dry scalp, lackluster strands and split ends. (see also, almonds) Vegetarian Times, April 1999, p. 96
Sunflower Seeds are related to mood stability. Agricultural Research, Oct. 1995, Vol. 43, No. 10, .19-21
(6) AMARANTH Amaranthus spp.
Aids functions of the liver. Food-Chem-Toxical, May 1984, Vol. 22(5): pp. 337-44
Associated with lower cholesterol. Nahrung, April 1999; Vol. 43, No. 2, pp. 341-349
(7) BUCKWHEAT Fagopyrum esculentum Moench
Consumption is associated with lower serum cholesterol and blood pressure values. Nutrition Research Newsletter, May 1995, Vol. 14, No. 5, pp. 60-61
(8) QUINOA Chenopodium quinoa Willd.
“Quinoa is one of the world’s most perfect foods. Grown and consumed for thousands of years on the high plains of the Andes Mountains in South America, the Incas dubbed quinoa the ‘mother grain’ because of the plant’s ever-bearing quality. They also believed the kernels to be sacred, since a steady diet of it appeared to ensure a long, healthy life.” Very high in protein, calcium, B vitamins and Iron. Very easy to digest. Vegetarian Times, June 1999, p. 32
(9) MILLET Panicum miliaceum L.
High in Lysine, an essential amino acid, which the body doesn’t produce. High in protein, phosphorus, B vitamins and iron. Easy to digest. Vegetarian Times, Feb. 1997, No. 234 p.94
Useful for treating several diseases such as colitis, ulcerosa, allergies, coeliac disease, and high blood cholesterol.
International Journal of Food Sciences and Nutrition, Nov. 1997, Vol. 48, No 6, p. 381
(11) BARLEY Hordeum vulgare L.
Dietary fiber found in barley has been found to yield significant health benefits specifically in helping to regulate cholesterol levels and hypoglycemia. Studies were done on the long-term effects of incorporating barley in the diets of non-insulin dependent diabetic men. Barley products in the diet eased the diabetic problems and allowed some subjects to reduce their dose of oral hypoglycemics. International Journal of Food Sciences and Nutrition, Jan. 1998, Vol. 49, No. 11 . 71-78
(12) BROWN RICE Oryza sativa L.
Consumption has been shown to significantly reduce the risk of coronary heart disease. A 10-year study was performed by Harvard Medical School with over 75,000 women. Researchers found that women who eat about 2.5 servings of whole-grain foods (like brown rice) daily may reduce their risk of heart disease by more than 30% compared to those who eat virtually no whole-grain foods. The Food Institute Report, Sept. 6, 1999
The same study was done on men. Harvard Medical School found that men that ate whole-grain foods with high fiber, had a 36% reduction in heart attack. Consumer Reports on Health, Aug. 1999, Vol. II, No. 8, pp. 1-5
(13) FLAX SEED Linum usitatissimum
Flax seed contains many nutritional components. They include fiber and ligands, which inhibit cancer, such as breast cancer. They also contain alpha-linolenic acid, which helps ward off heart attacks. Flax seed helps inhibit autoimmune diseases like rheumatoid arthritis, severe menstrual cramps, and perhaps even depression. Prevention, April 1997, Vol. 49, No. 4, pp. 81-85
Flax seed oil contains omega-4 fatty acid found in some meats. Important news for vegetarians. Vegetarian Times, July 1997, No. 239, pp. 92-95
(14) CARROT POWDER
Vitamin A or retinoic acid, found in carrots may block cancer in the body University of Texas in Houston reported finding strong evidence that vitamin A can fight cancer by making tumor cells self destruct…” Cancer Weekly Plus, April 27,1998
Carrots can also boost immune system functions, help solve skin disorders, and help treat cancer. Newsletter-People’s Medical Society, Oct. 1998, Vol. 17, Issue 4, p. 7
(15) WALNUTS and WALNUT OIL Junglans regia
Beneficial effects in health and in the control of chronic disease. American Journal of Clinical Nutrition, Sept. 1999, Vol. 70, Iss. 3, p. 560
Walnut and walnut oil contains essential unsaturated fats that are good for the brain. A scientific study performed by John T. Bernert Jr. Ph.D. and Waren S. Browner, M.D., studied 192 men with incident stroke. The phospholipid fatty acid levels were measured as a percentage of total fatty acids to weigh their association with incident stroke. The results suggested that higher serum levels of linolenic acid found in walnuts and walnut oil significantly reduced the risk of stroke in middle-aged men who were originally at high-risk for cardiovascular disease. Stroke, 1995, Vol. 26: pp. 778-782
Key Vitamins in Walnuts include thiamin, vitamin B6, and folic acid.
(16) CASHEWS Anacardium occidentale
Cashews contain a high level of selenium (as do sunflowers). Studies have proved that “selenium can lift the spirits.” Those who consume cashews and other foods rich in selenium reported feeling significantly more clearheaded and in a better mood than they did before consumption. Agricultural Research, Oct. 1995, Vol. 43, No. 10, pp. 19
Selenium has also been related to cancer prevention. Cashews are also rich in zinc a mineral often researched as a cure for the common cold. Consumers Reports on Health, Nov. 1997, Vol. 9, No. 11, .121-124
(17) ALMONDS Prunus dulcis
Almonds improve the health and the shine of the hair. They reduce the chance of dry scalp, lackluster strands, and split ends. (See also, sunflower seeds) Vegetarian Times, April 1999, p. 96 (1)
“Phytochemicals in Almonds inhibited tumor cell growth in culture, and two phytochemicals, the flavonoids, quercetin and kaempferol, were found to suppress lung and prostate tumor cell growth. Food Ingredient News, May 1998, Vol. 6 No. 5
Almonds can help lower total cholesterol. Natural Health, Jan 1999, Vol. 29, Iss. 1, p. 142
(18) PECANS Carya Illinoensis
Like almonds and filberts, pecans are effective in fighting heart disease and have been shown to help lower blood cholesterol levels. Science News, Nov. 21, 1998, Vol. 154 Iss. 21, pp. 328-331
(19) FILBERTS or HAZELNUTS Corylus spp.
Like almonds and pecans, filberts are effective in fighting Heart disease and have been shown to help lower blood cholesterol levels. Science News, Nov. 21, 1998, Vol. 154, Iss. 21, pp. 328-331
Figs contain 3.2 times more calcium than other fruits – enough, they say, to promote strong, healthy bones. U.S. News & World Report, April 27, 1998, Vol. 124, No. 16, p. 10
(21) BEET POWDER
Beet sugars help cultivate friendly bacteria in the intestines and fight cholesterol. Food Ingredient News, Dec. 1998, Vol. 6, No. 12
(22) ACEROLA CHERRY Malpighia punicifolia
Acerola cherries, also know as Barbados cherries, grow in tropical climates and are a rich source of vitamin C. They contain a higher level of vitamin C per serving than an other fruit.
(23) CAROB POWDER
Helps in avoiding digestive problems. Carob is an astringent herb especially helpful in treating diarrhea in children. Carob is one of the very richest non-meat calcium sources. It is said to be the food that sustained John the Baptist in the desert for 40 days.
According to researchers at Michigan State University, adding cherries to hamburger meat retards spoilage and reduce the formation of suspected cancer causing compounds known as HAAs (heterocyclic aromatic amines). Cancer Weekly Plus, Dec. 28, 1998
Raspberries are being studied for their help in the prevention of cancer. According to Dr. Daniel Nixon, head of the raspberry research at the Hollings Cancer Center “our initial study shows some tantalizing results.” Cancer Weekly Plus, Jan. 18, 1999
Studies conclude that a diet rich in blueberry extract reversed some loss of balance and coordination, and improved short-term memory (experiment done on rats). Blueberries are being studied more closely by researchers for their documented anti-aging potential (experiment on humans). Food Ingredient News, Sept. 1999, Vol. 7, No. 9
Blueberries and cranberries have been proven to help in protecting the urinary tract against infections. Food Ingredient News, Nov. 1998, Vol. 6, No. 11
“To a significant degree, we are an overfed and undernourished nation digging an early grave with our teeth, and lacking the energy that could be ours because we overindulge in junk foods. We need a generation of young people who, as Daniel, eat in a more healthy manner than to far on the King’s meat – and whose countenances show it.” Ezra Taft Benson What is Pulse? – Food containing nutritionally dense, chemical free whole foods of fruits, nuts, seeds, grains, vegetables, and legumes.
Folks you may be surprised to know that this 10 days of special eating here in Daniel 1 is basically a 10 day vegan diet, and they are very filling and healthy…..it doesn’t take long to feel the difference~~All you have to do to like it is to try it……..:^)
Americans spend about ninety percent of their food budget on processed foods, which, unlike whole foods, have been treated in some way after being harvested or butchered.1 Almost all of these processed foods contain additives, substances intended to change the food in some way before it is sold to consumers. Additives include flavorings that change a food’s taste, preservatives that extend its shelf life, colorings that change the way it looks, and dietary additives, such as vitamins, minerals, fatty acids and other supplements. Packaging is considered an indirect food additive and, in fact, many kinds of packaging actually add substances to the food they enclose.
The Food and Drug Administration (FDA) currently has approved more than 3,000 food additives for use in the United States.2 However, while approved for human consumption, food additives may still threaten our health. This is one of many reasons why it is better to purchase whole foods, or those that have been minimally processed and treated.
Regulation and Categories of Food Additives
The FDA regulates all food additives, breaking them into three categories. “Indirect Food Additives” include packaging materials such as paper, plastic, cardboard and glue that come into contact with food.3 “Direct Food Additives” include preservatives, nutritional supplements, flavors and texturizers that are added to food. “Color Additives” are used to alter color.
Preservatives generally fall into one of three categories: those used to prevent bacterial or fungal growth, those that prevent oxidation (which can lead to discoloration or rancidity), and those that inhibit natural ripening of fruits and vegetables.4 According to an article written for the FDA, “it’s almost impossible to eat food without preservatives added by manufacturers,” unless you eat exclusively fresh food that you cook yourself.5
Some common preservatives in wide use are propionic acid, which prevents mold in bread; nitrates and nitrites, which prevent discoloration in meat; and benzoates (most commonly sodium benzoate), which are used primarily in acidic foods to prevent bacterial growth.6
Flavorings are chemical formulations that mimic the flavors and smells of foods.7 Smell is just as important as taste to food processors, because most of a food’s flavor appeal to the human brain—up —actually comes from its smell.8 Most processed foods rely on these additives to restore flavor that is lost in processing or create new flavors altogether. McDonald’s, for example, adds “chicken flavor” to its Chicken McNuggets.®9
Common flavor additives such as sweeteners, fruit flavors, and butter or cheese flavors are found in both natural and artificial forms. The difference between the two depends on the source of the flavor and way it was derived.10 Natural flavors are often produced using just as much chemical manipulation as that used to create artificial flavors, and in some cases there is no real difference between a natural flavor and its artificial equivalent. In fact, due to impurities that result from some production processes, natural flavors can actually be more hazardous than corresponding artificial ones.11Food manufacturers often use natural flavors simply because the term “natural” is appealing to consumers.
What is a Food Additive?
The federal Food, Drug, and Cosmetic Act defines a food additive as, “any substance the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food. . . . [S]uch substance is not generally recognized, among experts qualified by scientific training and experience to evaluate its safety, as having been adequately shown through scientific procedures … to be safe under the conditions of its intended use. . . .”30 [Emphasis added]
If the federal government itself defines food additives as being of unknown safety – perhaps that’s reason enough to think twice about eating them.
Food flavoring is a huge business, which in 2002 was found to produce about $1.4 billion in annual sales.12 Although some flavorings are undoubtedly safe and useful, many are used to transform low-quality ingredients into something considered palatable.
Are Food Additives Safe?
Once approved by the FDA, food additives are considered fit for human consumption—but they may not be entirely safe. Some food and color additives have induced allergic reactions, while others have been linked to cancer, asthma, and birth defects. The FDA requires that all ingredients be listed on a food’s label, but additives are often listed without specificity, as “spices” or “flavorings,” making it impossible for consumers to determine what, exactly, they are eating.13
On the other hand, there are numerous additives that must be listed explicitly on packaging because they can cause health problems. These include sulfites, for example, which are used to prevent discoloration. The FDA estimates that sulfites cause allergic reactions in one percent of the general population, and five percent of people who suffer from asthma.14 Sulfite allergies can develop at any point in a person’s life, and can result in acute, potentially fatal respiratory distress.15 As a result, the FDA now restricts sulfite use to certain types of foods, and requires that they be included on product labels.16
Similarly, monosodium glutamate (MSG), which can cause headaches, nausea, weakness, difficulty breathing, drowsiness, rapid heartbeat, and chest pain, must be identified on food labels because of its potential for harm.17 Recent research also points to health risks from eating nitrites, common preservatives used in cured meats such as sausages, bacon and hot dogs. For example, a 2006 study found that people who regularly eat cured meats have a 71 percent greater chance of contracting lung disease than those who never eat cured meats.18
There are also many cases in which approved additives once thought to be safe were later restricted or banned after being proven harmful to human health. The artificial sweetener cyclamate, widely used in the 1950s and 1960s, was banned by the FDA in 1970 after research suggested that it caused cancer.19 The color additive Violet No. 1 was used by the USDA to stamp inspection grades on beef until it, too, was suspected of being a carcinogen and banned by the FDA.20 After years of use, a flavoring called Safrole that was used in root beer, as well as the common preservative BHA, were both found to cause cancer.21
Fruit juices, marketed heavily to parents of young children, nearly always contain additives, including preservatives, artificial sweeteners and colors. A study published in The Lancet in November of 2008 looked at the effects of fruit juice additives on children’s behavior, finding that, “Artificial colors or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.”22 In most cases, the increase was nearly 50 percent greater than that observed in children who consumed fruit juice without additives.23
Animal Feed and Other Concerns
Many substances used in food production are not officially “additives,” and are not regulated with human consumption in mind, but may nevertheless wind up in our food. These include pesticides, antibiotics, and heavy metals added to industrial animal feed. It has become increasingly common to package foods—especially meat—using “modified atmosphere packaging,” which replaces oxygen in the food package with carbon dioxide or carbon monoxide.24 While these gases may not be used in amounts sufficient to cause health problems, critics point out that because the practice preserves color but does not prevent spoilage, it may promote spoiled meat to be sold to unsuspecting consumers.25
Many packaged meats are also injected with solutions of water, salt and chemicals to enhance flavor. A meat industry study in 2004 found that forty-five percent of pork, twenty-three percent of chicken, and sixteen percent of beef in U.S. retail stores had been injected with these solutions.26
Irradiation, which is used to disinfect and preserve meat and dairy products, is another common practice that may pose a health threat, yet irradiated food is not required to be labeled as such. In August of 2008, the FDA approved a rule allowing “ionizing radiation for the control of food borne pathogens and extension of shelf-life in fresh iceberg lettuce and fresh spinach.”27
What You Can Do
You can avoid food additives and health problems they may cause by eating fresh, unprocessed foods grown by local farmers. Since these foods are not transported thousands of miles, they don’t need to be packaged or pumped full of preservatives before reaching you. And since they are whole and unprocessed, they won’t contain colorings or artificial flavors.
When shopping in your grocery store, check labels for additives. Buy more whole foods and fewer “convenience foods,” such as ready-made meals. The time you spend preparing an additive-free meal will pay off in fresh flavor and increased food safety for you and your family.
Did You Know?
- In August of 2006 the FDA approved the process of preventing the food-borne disease listeriosis by spraying bacteria-eating viruses on processed meats and cold cuts.28
- To create new flavor additives chemists sometimes use fungal and tissue cultures—both of which can produce flavorings classified as “natural.”29
For More Information
- Food: Ingredients and Colors, a brochure produced by the International Food Information Council and the FDA, provides a basic overview of food and color additive use, including an overview of the FDA’s additive approval process.
- The FDA also maintains a document called Everything Added to Food in the United States, which lists all of the additives that have been approved for use.
- The Center for Science in the Public Interest has a useful page on additives, including a guide to each additive’s relative safety.
It is amazing how in the last several months since we STOPPED EATING PROCESSED FOODS EVERY DAY, and started eating FRESH FRUIT AND VEGETABLES, and preparing our foods from raw, natural, organic, fresh whole foods, just how much better “FOOD” actually tastes…..our Western culture has so conditioned us to substitute, artificially, depleted, neutered, chemically treated, colored, artificially flavored, lifeless, listless, FRANKENFOODS!!!!! ((as in Frankenstein, you know))……now Genetically Modified Organisms created in EGOR’S LAB have so infiltrated the American food supply……Folks, it’s a “ROLL OF THE DICE” to eat that stuff, and expect to be HEALTHY~~~It ain’t happening!!!……As for me and my house………………………………………………………….
***Page last updated September 2009