Today, Kevin explains the importance of eliminating hydrogenated oil, trans fats, and homogenized dairy from your diet.
Magnetic Boy Attracts Electronic & Metal Objects
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April 2, 2012
“It’s really not that odd. The people living on Okinawa eat real food and have no stress – thus they live long lives. We can all learn a lot by studying the people living on this island.” –KTRN
I used to think that there were only a handful of people over the age of 100 in the world. How wrong was I! The Japanese island of Okinawa alone has about 457 of them. It is considered to be the healthiest place in the world, where the average life expectancy of an Okinawan woman is 86, and man’s is 78. Not only do they live long lives, they live very healthy and happy ones too. A fine example is 96-year-old martial artist Seikichi Uehara, who, at his age, defeated a thirty-something ex-boxing champion. And also Nabi Kinjo, the 105-year-old woman who hunted down a poisonous snake and killed it with a fly swatter.
The Okinawans’ secret, I’ve come to understand, lies in two things – their food, and their attitude towards life. As a happy bunch of people, the elders seem to have no worry etched on their faces, stress seems to be a foreign concept to them. An 88-year-old farmer who still works 11-hour days at the field, says, “I hardly ever get angry. I enjoy life because I’m happy at work and I think that’s the medicine for a long life.” I completely agree, and I wish I could look at life the way this brilliant guy does…
Most of the over-85-years-old elderly I’ve ever met seem to be waiting to die, sick of dealing with their physical pains and of struggling to survive on small pensions, but not the Okinawans. They have a child-like zeal towards life, wanting to live more. Even a 100-year-old woman says she would like to live a few more years to spend with her grandchildren. As the old Okinawan saying goes, “At 70 you are still a child, at 80 a young man or woman. And if at 90 someone from Heaven invites you over, tell him: ‘Just go away, and come back when I am 100.’” I think that perfectly illustrates their philosophy on life.
March 20, 2012
By Daily Mail
“This is NOT real food. If something glows in the dark – don’t eat it!” -KTRN
Sushi that glows in the dark has become the latest must try food craze across America.
Inspired by genetically modified fish first bred for scientific research, a video showing how to make the glowing sushi has become a huge hit online.
The recipes use glofish, a brand of genetically modified (GM) fluorescent zebrafish sold by Yorktown Technologies, which are available to buy in pet shops.
The modified fish were originally bred to help detect environmental pollutants.
By adding a natural fluorescence gene to the fish, scientists planned to create fish that glowed when rivers became contaminated.
First researchers perfected a fish that constantly glowed, which was then bred and sold in pet shops.
The fish are available in a choice of bizarre colours – Starfire Red, Electric Green, Sunburst Orange, Cosmic Blue and Galactic Purple.
January 16, 2012
NY Daily News
By AFP RELAXNEWS
“Here is another study that shows the health benefits of Omega 3s.” –KTRN
People who’ve suffered bodily injury should consider a fish dinner full of omega-3 fatty acids in order to speed up recovery and help damaged nerves regenerate, according to a team of British researchers.
Omega-3 fatty acids are vital for the body’s normal growth and development. Because the body doesn’t produce omega-3 fatty acids naturally, they have to be consumed in foods such as oily fish or in supplements.
The new study, published this week in the Journal of Neuroscience, has found that omega-3 fatty acids could play a significant role in preventing and protecting nerves from injury.
Researchers from Queen Mary, University of London focused on peripheral nerve cells which transmit signals between the brain and the spinal cord and the rest of the body. After injury, these cells are able to regenerate provided the damage is minor.
December 19, 2011
“Living past 100 is easy. Eat healthy, exercise, take good supplements, and be happy. And (eventually) get some stem cells.” –KTRN
How To Live To 102
Doctors say that healthy habits will help get you to age 85, but how to live beyond that remains a medical mystery. We interviewed people in their 100s to find out how they did it.
Eat Grains, Veggies And Fish
The largest concentration of healthy 100-year-olds is in Okinawa, Japan. The people there eat a diet high in grains, vegetables and fish, and low in eggs, meat and dairy. In the U.S., Daisy McFadden, who will turn 101 in November, follows suit. She regularly eats oatmeal and fruit for breakfast, a salad with chicken or fish for lunch, and steamed vegetables and lean meat for dinner.
Avoid Soda–Even Diet
Medical professionals warn against sodas, even diet sodas, and suggest you drink water or juice. McFadden, 101, rarely drank soda throughout her life and doesn’t touch it today, she says. Instead, she drinks water, cranberry juice, milk or iced tea. Coffee and alcoholic beverages are also healthy when not consumed in excess. David Prince, M.D., says drinking two to three alcoholic drinks per week will keep you healthy longer.
Indulge, A Little
Doctors do not only tolerate a treat here and there, they encourage it. McFadden, 101, eats chocolate chip cookies and likes red wine and Bloody Marys. Viola Crowson, 101, sometimes bakes brownies or grabs a hamburger from Hardys. David Prince, M.D., says sugar and red meat should be limited to once or twice a week but can be eaten if portions are small.
October 19, 2011
By Mark Hyman, MD
What you put at the end of your fork is more powerful medicine than anything you will find at the bottom of a pill bottle. Food is the most powerful medicine available to heal chronic disease, which will account for more than 50 million deaths and cost the global economy $47 trillion by 2030. All you need to do is eat your medicine and think of your grocery store as your pharmacy. The Chinese have known this for centuries.
A Revelation About Food from My Recent Trip to China
Recently I went to Asia to lecture on prevention, wellness, health, nutrition and the new field of nutrigenomics, the science of how molecules in food interact with our genes to support or interfere with our health. I came away feeling humbled and awed as I realized that the average Chinese person knows more about the medicinal properties of food than I do after years of research. Medicinal foods are part of their everyday diet.
The word for eating in Chinese is comprised of two characters: chi fan, or eat rice. The word for taking medicine is chi yao, or eat medicine. The ancient culinary traditions of China created meals for pleasure as well as healing.
Beyond simply being a mechanism for conveying calories, food is a source of special ingredients than can prevent and treat disease and transform your health. These are called phytonutrients — special plant chemicals that are not calories, protein, fat, carbohydrates, vitamins and minerals, but special molecules that interact with your biology, special molecules that act like switches on your DNA to heal your body.
Food contributes to your experiences of taste, texture, delight, energy and nourishment. In China, food is all that and a source of medicinal healing compounds known to support well-being and health.
I learned more about food from matter-of-fact discussions about the healing properties of food I shared with my Chinese hosts than from my hours researching medical journals.
A top executive of the Asian branch of a financial services company took me to dinner with his wife at a fine Chinese restaurant. Each dish not only delighted the palate and satisfied the stomach, but with each bite I was aware that I was eating medicine.
While modern scientists are rapidly discovering new molecules, the phytonutrients in food that have medicinal properties and enhance health through improving the function of genes and metabolism, the ancient Chinese have incorporated this knowledge into their cuisine for thousands of years. There is no distinction between food and medicine in Asia.
They Eat Their Medicine.
After 20 years of practice, treating thousands of patients with chronic illnesses, I recognized, yet again, that the most powerful tool in my toolkit is food. Not surgery, not medication. What I saw in China is what I have been teaching my patients for decades: to literally eat their medicine and heal through food.
However, the notion that food is anything other than calories for energy and sustaining life is foreign to most Westerners.
Beyond Calories: Food as Information
Food contains information that speaks to our genes, not just calories for energy. We are learning from research in the field of nutrigenomics, that good “talks” to our DNA switching on or off genes that lead to health or disease. What you eat programs your body with messages of health or illness.
In Asia, I was speaking to the converted, simply illuminating with science what they have applied every day for thousands of years.
For example, a recent scientific review of the effects of glucomannan, a soluble fiber derived from the Asian potato-like tuber, Amorphophallus konjac, and its effects on obesity establishes the value of traditional foods as medicine.
Long used to make konnyaku, a jelly prepared in Japan for more than 1,500 years, and whose medicinal properties were appreciated as early as the sixth century, konjac fiber or glucomannan has multiple benefits. Konjac is much more viscous than usual fibers, retaining up to 17 times its weight in water. Expanding in the stomach and small and large intestine, it absorbs fat, accelerates elimination, reduces cholesterol, blunts sugar absorption and facilitates weight loss, in part by increasing feelings of satiety.
In short, it helps you lose weight and get healthy.
This is only one among thousands of examples of what modern science is teaching us about the healing properties of food. But in Asia, dinner has long been a date with the doctor. Dinner with my hosts was full of wonderfully presented, delicious and sometimes mysterious ingredients. Some of the ingredients were unusual, such as the mild, crunchy white tree fungus, bai mu er, which enhances detoxification and improves the complexion.
A mixed vegetable dish also included sweet, oval and nutty ginkgo nuts to help increase circulation, improve cognitive function and acts as a powerful antioxidant.
The earthy shitake or Chinese black mushrooms boost immunity through special polysaccharide molecules.
The crisp, deep green gai lan or Chinese broccoli contains glucosinolates that improve detoxification, prevent cancer, and is rich in minerals such as calcium and magnesium, folic acid and many other vitamins and antioxidants.
The deep red crispy Peking duck skin is colored with Chinese red rice yeast, known to contain a statin-like substance that lowers cholesterol.
A mellow fish maw and ginseng soup increases energy, helps us adapt to stress and provides easily digested protein and omega-3 fatty acids. Chicken with ginger and bitter melon reduces inflammation, helps detoxification and balances blood sugar.
Even desert was healing. A warm, barely sweet longhan soup with lotus seeds and quail eggs was soothing and nourishing. Longhan improves blood pressure and anemia; lotus seeds enhance male sexual function, alleviate diarrhea, is calming and reduces palpitations. Quail eggs are an easily digestible source of protein, folate, choline and reduces the overall sugar load of this mildly sweetened desert.
A cooling gelatin of aloe and lemon balm washed down the dinner while reducing inflammation.
Aromatic Jasmine tea accompanied the meal, a green tea that improves metabolism, enhances detoxification, reduces inflammation and the risk for cancer as well as helps chelate heavy metals in food.
The limited knowledge of Western science about food is overshadowed by the centuries old Chinese wisdom of medicinal foods to fill the belly, nourish the soul and heal the body. If we recognize that we all chi yao or eat medicine, then achieving robust health may not be such a bitter pill to swallow. Here’s what to do:
Plants use colors as their protective mechanisms. Those colors are the sources of the phytonutrient that act like medicine in our bodies. We use their defense mechanisms to help our bodies function better — these are the anti-inflammatory, detoxifying, antioxidant and hormone-balancing compounds that we should eat every day to prevent disease and create optimal health or UltraWellness!
The vast array of colors in vegetables represent more than 25,000 chemicals that are beneficial. There is evidence that interaction between the colors provides additional benefits, so it’s important to have a diverse diet and eat different foods.
Fruits and vegetables are historically and biologically important. Our ancestors, the hunter-gatherers, ate more than 800 varieties of plant foods.
Each color represents a different family of healing compounds. Though we have selectively bred the colors we eat into very narrow ranges in nature vegetables comes in a painter’s palate of color. There are red carrots in India, we eat orange ones. There are 150 varieties of sweet peas, but only a few are available to us. We need to make an extra effort to eat many different foods to get the full range of benefits.
Here are a few tips to put healing medicines in your diet without swallowing a pill. If there were a better drug on the market I would prescribe it, but there isn’t, so eat your medicine every day.
Remember eat the rainbow!
Red Group (tomatoes, pink grapefruit, watermelon)
These contain the carotenoid lycopene, which helps rid the body of free radicals that damage genes. Lycopene seems to protect against prostate cancer as well as heart and lung disease. Processed juices contain a lot of the beneficial ingredients. One glass of tomato juice gives you 50 percent of the recommended lycopene.
Yellow/Green Group (spinach greens, collard greens, mustard greens, turnip greens, yellow corn, green peas, avocado, honeydew melon)
These are sources of the carotenoids lutein and zeaxanthin. These are believed to reduce the risk of cataracts and age-related macular degeneration. Lutein is a yellow-green substance that concentrates in the back of your eye. It may also reduce atherosclerosis.
Orange Group (carrots, mangos, apricots, cantaloupes, pumpkin, acorn squash, winter squash, sweet potatoes)
These contain alpha carotene, which protects against cancer. They also contain beta-carotene, which the body converts to vitamin A. It protects the skin against free-radical damage and helps repair damaged DNA. Beta-carotene is also good for night vision. It’s important to note that these beneficial nutrients can be received from other foods, too. For instance, vitamins found in dairy products and meat. But it’s not as beneficial because you get high calories and fat along with it.
Orange/Yellow Group (pineapple, orange juice, oranges, tangerines, peaches, papayas, nectarines)
These contain beta cryptothanxin, which helps cells in the body communicate and may help prevent heart disease. In addition, a single orange contains 170 percent of the recommended daily vitamin C. It’s interesting to note that the skin of an orange is high in a protective fat that has been found to kill cancer cells in humans and animals, which highlights the fact that two-thirds of all drugs come from the plant world.
Red/Purple Group (beets, eggplant, purple grapes, red wine, grape juice, prunes, cranberries, blueberries, blackberries, strawberries, red apples)
These are loaded with powerful antioxidants called anthocyanins believed to protect against heart disease by preventing blood clots. They may also delay the aging of cells in the body. There is some evidence they may help delay the onset of Alzheimer’s disease.
Green Group (broccoli, Brussels sprouts, cabbage, Chinese cabbage or bok choi, kale)
These contain the chemicals sulforaphane and isocyanate, and they also contain indoles, all of which help ward off cancer by inhibiting carcinogens. It’s a fact that 10 percent of the population — like George Bush Sr. — doesn’t like broccoli. But it is important in diets because of the beneficial chemicals it contains.
White/Green Group (leeks, scallions, garlic, onions, celery, pears, white wine, endive, chives)
The onion family contains allicin, which has anti-tumor properties. Other foods in this group contain antioxidant flavonoids like quercetin and kaempferol.
Now I’d like to hear from you:
How many fruits and vegetables do you eat a day?
How many colors do you eat?
How many different kinds of vegetables do you eat a day or week? (You might realize you only eat a few common ones over and over — branch out and eat all the colors and varieties.)
To your good health.
September 26th, 2011
By: Angelika (Angie) Stehle
People are focused on enjoying life. Preventing disease sounds good to most individuals, as long as it doesn’t stop them from having their pleasure trips, including delicious food. To the wise, for a discerning person real enjoyment begins with the state of good health, never mind in which areas they have to exercise self-control to achieve or maintain it. This difference becomes very evident in view of the ever-present threat of cancer. In the western world every 2nd man and every 2.8th woman has cancer or will suffer from it in their lifetime. Obviously early detection would be advantageous, as long as it is followed by a treatment that works. Typically, cancer is diagnosed only after it can be seen on an x-ray or felt or palpated. A cancerous tumour forms when tiny individual cells change from being oxygen-dependent to being sugar- and fermentation-dependent, and then they multiply and spread, often unnoticed for quite some time. But the body has reacted even before a tumour forms, as the underlying cancer-causing conditions affect the entire organism. In order to nip it in the bud it’s important to recognise the very early symptoms and other pointers, contributing factors and habits. Here are some important ones, some of which might surprise you.
-Do you have a sweet tooth?
-Do you come down with colds and infections often?
-Do you get very tired?
-Do you have a craving for meat, eggs, dairy, fish?
-Do you exist on a typical western diet?
-Do you eat fried food?
-Do you eat your vegetables cooked instead of raw?
-Is there stress in your life?
-Have you lived through a trauma? Do you suffer from depression?
-Do you have late nights or sleepless nights often?
-Do you drink alcohol, coffee, tea rather than clean water and fresh juices?
-Are you overweight?
-Have you been exposed to numerous x-rays or radiation?
-Have you undergone hormonal treatment especially HRT?
-Do you use plastic wrapping or other materials with your food storage and preparation?
-Do you drink tap water, or bottled water from plastic bottles?
-Do you suffer from chronic fatigue, fibromyalgia, or allergies?
-Is your digestion often congested?
-Do you avoid exposure to sun (Vitamin D)?
-Do you take antibiotics and pharmaceutical products often or even regularly?
-Do you use regular shampoo, skin care products, deodorant, tooth paste?
-Are you a couch potato whose physical exercise consists only of trips to the fridge and back?
-Do you suffer from a persistent cough?
-Do you have blood in your stool or urine?
-Have you found a lump, or do you have swollen glands?
-Has a wart or mole changed?
-Do you have sores that don’t heal?
-Do you experience pain that never goes away?
Please note that the above symptoms can be indicative of a variety of illnesses; if however you can come around to the thinking that there is in fact only one illness, then you can more clearly recognise the one natural solution.
What you need to do is:
-Stop making cancer and disease.
-Detox very thoroughly (physically and mentally-emotionally).
-Build your immune system to maximum strength through truly right nutrition.
-Maintain your newly found health continually in these natural ways.
So whether you use prevention or need to treat yourself instead, fully apply the natural self-healing ability of the body.
Today, Kevin explains where every ailment, every sickness, and every disease can be traced back to and how natural remedies are more effective than drugs and surgery.
Take Trudeau on the Go! Click here to download this show to your iPod, mp3 player, or PC through iTunes!
Today, Kevin gives you an overwhelming amount of evidence proving that nutrients found in food can indeed cure, prevent, and treat a disease.
Take Trudeau on the Go! Click here to download this show to your iPod, mp3 player, or PC through iTunes!
June 16th, 2011
By: Andrew Hough
A fishery has become the first in the country to veto white bread amid fears it is unhealthy for the fish.
Instead, fishermen have been urged to cast out pieces of wholemeal and granary bread into lakes.
Experts say white bread lacks the protein that brown slices contain and too much of it leaves fish bloated, lethargic and with bad guts.
Anglers tend to throw bait onto the surface of the water to attract fish like carp to their “peg” on the bank and bread is often a popular choice.
White bread has also been commonly used as a hook-bait for centuries and is even referenced in the fisherman’s Bible The Compleat Angler by Izaak Walton in 1653.
But a fishery in Hampshire has become the first in the country to take the unusual step of banning it because of the poor dietary effects it has on the fish.
In some cases, anglers are getting through up to eight loaves in one fishing trip.
The move follows a sporadic trend across the country of members of the public being banned by local authorities from throwing white bread to ducks.
Graham Mabey, whose company FLE Angling own Greenridge Farm Fishery near Romsey, defended the scheme, saying they did not want to “discourage the tactic of using a surface bait”.
“But we found that people were turning up with up to eight loaves of white bread which is an extraordinary amount,” he said.
“People leave whole discarded slices floating on the water as well as on the banks which can attract rats.
“The salt and sugar levels in white and brown loaves are similar but in a typical white sliced loaf there is 3.5 grams of protein per slice compared to the 5.6 grams in brown bread.”
He added: “There is not much nutritional content in the white bread compared to the brown.
“It’s just like people, the fish tend to get lethargic and bloated if they consume too much white bread.
“We have put a note on our website and on our board of rules that no white bread is allowed. We’d rather baits that are better for the fish and will give them a normal healthy gut were used.”
Other fisheries have outlawed other bizarre baits in the past such as cat food.
In his book on angling, Izaak Walton wrote: “As you are fishing chew a little white or brown bread in your mouth and cast it into the pond, about the place where your float swims.
“And yet I shall tell you that the crumbs of white bread and honey made into a paste is a good bait for carp.”
But many anglers expressed doubt that white bread can harm fish.
Malcolm Coller, of the Carp Society, said: “In my experience bait bans are the last refuge of the uninformed.
“Carp have been around since Biblical times so they will probably survive eating white bread.
“But if it is being done because of the quantity of bread being used then I can understand it because too much of one thing isn’t good for anybody.”
Ian Wellby, a fish health scientist, said: “If I were advising a fishery owner I would question the necessity of a ban as white bread is unlikely to do any harm in a fishery.
“Fish are pretty canny and will go looking for something else which means anglers will stop catching on it and switch to another bait.
“If there is a problem such as fish looking unhealthy you would need to start looking at supplementary feeding and instead of a bread ban I would suggest selling bags of coarse fish pellets very cheaply to encourage their use.”