The Kevin Trudeau Show: 3-31-12
America no longer has a culture of innovation and entrepreneurship. KT tells you what went wrong and how we can fix it. Plus, Dr. Josh Axe, author of The Real Food Diet Cookbook, stops by to talk with Kevin about eating real, healthy food.
Self Help:
Global Information Network
Your Wish Is Your Command
Health:
6 Foods Fit People Love And Why
The Superfood That Could Help You Lose 28 Pounds In 10 Weeks
Lack Of Sleep Means Lack Of Weight Loss
Eating Organic Without Breaking The Bank
Why Is Chocolate Healthy?
The Top 7 Fat Burning Foods
Wealth:
Banks Playing Games With Your Money
How To Profit From Soaring Food Demand
Geithner Warns Lawmakers On US Debt
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Scientists Grow Artificial Hamburger Meat
February 20, 2012 by admin
Filed under News Stories
February 20, 2012
Natural News
By Mike Adams
I’m not sure which is the more offensive way to create meat. There’s the current “factory farm” method where masses of hormone-jacked, antibiotics-injected cows are kept confined in what can only be called bovine concentration camps while they’re fed genetically modified corn, then slaughtered without compassion and subjected to diabolical meat-harvesting machinery that turns a cow carcass into corporate profits. On the other hand, there’s the new method being touted across the media: Test tube hamburgers made from thin strips of meat grown in a nutrient vat laced with bovine fetus stem cells. Yumm!
The test tube meat strips actually pulsate and twitch during their laboratory growth phase, by the way, and they’re ultimately ground up with strips of test tube fat grown in a similar way to produce a fatty hamburger-like substance. This has been accomplished by Professor Mark Post of Maastricht University in the Netherlands, who announced his team’s results at the American Academy for the Advancement of Science (AAAS) yesterday.
“In October we are going to provide a proof of concept showing out of stem cells we can make a product that looks, feels and hopefully tastes like meat,” says Mark Post at the announcement. Of course, what does processed meat actually taste like anyway? MSG, sodium nitrite and processed salt, for the most part. So making lab-grown meat taste like today’s factory-processed meat only requires the injection of a few additives into the growth culture. Imagine growing meat patties with MSG inside every cell!
Creating one hamburger will require 3,000 strips of meat, each just half a millimeter thick and grown in laboratory vats. Unlike a cow, which requires roughly two years to grow to the point of slaughter, a test tube burger can be produced in just six weeks.
Click here for the full report from Natural News.
The Kevin Trudeau Show: 5-14-11
Today, find out where your food is really being made, who holds the reins on what you hear on the news, and what you can to do eliminate the fungus that is affecting every possible aspect of your health!
Guests:
Dr. Josh Axe
Andrew Breitbart
Dr. Jeff McCombs
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Dr. Josh Axe
Click the picture or link below to hear Kevin’s interview with Dr. Josh Axe and click here to purchase The Real Food Diet Cookbook.
Dr. Josh Axe on The Kevin Trudeau Show 05/10/11
The Kevin Trudeau Show: 5-10-11
Today, Kevin uncovers how far the government is willing to go to hide the truth about the real dangers of vaccines. Plus, the author of The Real Food Diet Cookbook, Dr. Josh Axe, explains how the majority of the food you eat today is made in a laboratory and the health reasons behind why he, like Kevin, refuses to eat pork.
Self Help:
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Health:
This Drink Is Just As Dangerous As Soda
Why You Should Avoid Pork
4 Dangerous Vitamin Fillers You Must Avoid
Government:
Government Paid Millions to Vaccine-Injured Kids
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Are Food Dyes Really Safe?
February 4, 2011 by admin
Filed under News Stories
February 4th, 2011
Health.com
YES: Extensive research confirms it.
Joseph Borzelleca, PhD, professor of pharmacology and toxicology at Virginia Commonwealth University School of Medicine
• Lab tests prove they’re harmless.
Each of the nine man-made dyes used in food went through 5 to 10 years of laboratory and animal testing before receiving Food and Drug Administration approval. There has never been a confirmed health issue related to food coloring in the United States, except for rare cases of allergic reactions.
• The amount used is small.
To determine how much dye is safe to use, toxicologists take the highest dose that did not cause any adverse effect in animal tests and divide it by 100. The resulting number is the Acceptable Daily Intake (ADI)—the amount any human can ingest every day for a lifetime without experiencing problems. Most foods containing dyes have only a tiny fraction of the ADI.
• The FDA monitors food carefully.
If they get a complaint, they investigate. If they believe an ingredient is causing the problem, they may issue a recall and even ban it.
NO: They have known health risks.
Michael Jacobson, PhD, executive director of the Center for Science in the Public Interest
• Some may be linked to cancer.
Red 3 was shown to cause thyroid cancer in one animal study and has been banned from cosmetics and externally-applied drugs, but it is still permitted in food. Though there is no proof that the dye causes cancer in humans, there’s reason to avoid it.
• They may worsen ADHD symptoms.
That’s according to an analysis of 15 studies conducted at Columbia University and Harvard University. Two later studies commissioned by the British government found that children were more hyperactive when they ingested a drink containing food dyes equal to that in two to four 56-gram bags of candy (56 grams equals roughly 2 ounces).
• Europe is taking action.
Last July, the European Union passed a law requiring most foods containing dye to display a warning label stating that the additives “may have an adverse effect on activity and attention in children.”
The takeaway:
The strongest suggestion of harm is in kids with ADHD, so if your child has the disorder, talk to your doctor about whether your family should avoid dyes. Otherwise, there’s no solid proof that they’re unsafe—but it’s never a bad idea to cut back on processed foods.
Click here for the full report from Health.com
South Carolina Scientist Works To Grow Meat In Lab
February 4, 2011 by admin
Filed under News Stories
February 4th, 2011
Scientific American
By: Harriet McLeod
In a small laboratory on an upper floor of the basic science building at the Medical University of South Carolina, Vladimir Mironov, M.D., Ph.D., has been working for a decade to grow meat.
A developmental biologist and tissue engineer, Dr. Mironov, 56, is one of only a few scientists worldwide involved in bioengineering “cultured” meat.
It’s a product he believes could help solve future global food crises resulting from shrinking amounts of land available for growing meat the old-fashioned way … on the hoof.
Growth of “in-vitro” or cultured meat is also under way in the Netherlands, Mironov told Reuters in an interview, but in the United States, it is science in search of funding and demand.
The new National Institute of Food and Agriculture, part of the U.S. Food and Drug Administration, won’t fund it, the National Institutes of Health won’t fund it, and the National Aeronautics and Space Administration funded it only briefly, Mironov said.
“It’s classic disruptive technology,” Mironov said. “Bringing any new technology on the market, average, costs $1 billion. We don’t even have $1 million.”
Director of the Advanced Tissue Biofabrication Center in the Department of Regenerative Medicine and Cell Biology at the medical university, Mironov now primarily conducts research on tissue engineering, or growing, of human organs.
“There’s a yuck factor when people find out meat is grown in a lab. They don’t like to associate technology with food,” said Nicholas Genovese, 32, a visiting scholar in cancer cell biology working under a People for the Ethical Treatment of Animals three-year grant to run Dr. Mironov’s meat-growing lab.
“But there are a lot of products that we eat today that are considered natural that are produced in a similar manner,” Genovese said.
“There’s yogurt, which is cultured yeast. You have wine production and beer production. These were not produced in laboratories. Society has accepted these products.”
If wine is produced in winery, beer in a brewery and bread in a bakery, where are you going to grow cultured meat?
In a “carnery,” if Mironov has his way. That is the name he has given future production facilities.
He envisions football field-sized buildings filled with large bioreactors, or bioreactors the size of a coffee machine in grocery stores, to manufacture what he calls “charlem” — “Charleston engineered meat.”
Click here for the full report from Scientific American
Pomegranate Reduces Risk Of Cancer
May 20, 2010 by admin
Filed under News Stories
May 20, 2010
Natural News
By David Gutierrez
(NaturalNews) Regular consumption of pomegranate may help prevent breast cancer, according to a study conducted by researchers from the City of Hope and published in the journal Cancer Prevention Research.
Researchers tested 10 different naturally occurring pomegranate compounds, all of them in the ellagitannin family of chemicals. They found that some of the ellagitannins significantly reduced the activity of the enzyme aromatase in the laboratory.
In the body, aromatase transforms the hormone androgen into the hormone estrogen. Because 75 percent of breast tumors contain estrogen receptors and use the hormone to fuel their growth, aromatase inhibitors are a popular form of treatment for slowing the growth of breast tumors in post-menopausal women.
Pharmaceutical aromatase inhibitors include the AstraZeneca drug Armidex, the Pfizer drug Aromasin and the Novartis drug Femara.
Click here for the full report.
Coffee Can Fight off Risks of Prostate Cancer
December 9, 2009 by admin
Filed under News Stories
December 9, 2009
Bloomberg
By Simeon Bennett
Drinking coffee may lower the risk of developing the deadliest form of prostate cancer, according to a Harvard Medical School study.In research involving 50,000 men over 20 years, scientists led by Kathryn Wilson at Harvard’s Channing Laboratory found that the 5 percent of men who drank 6 or more cups a day had a 60 percent lower risk of developing the advanced form of the disease than those who didn’t consume any. The risk was about 20 percent lower for the men who drank 1 to 3 cups a day, and 25 percent lower for those consuming 4 or 5 cups.The study is the first to associate coffee with prostate cancer, contradicting previous research that’s found no link. The difference may be because Wilson and colleagues looked for the first time at the link between coffee and different stages of the disease, instead of grouping them all together. More research is needed to confirm the findings, she said.“People shouldn’t start changing their coffee consumption based on one study,” Wilson said in a phone interview on Dec. 5. “It could be chance, and we really need to see whether it pans out in other studies.”Prostate cancer struck almost 200,000 men in the U.S. this year and killed more than 27,000, making it the second-deadliest malignancy among American men after lung cancer, according to the American Cancer Society. About 54 percent of U.S. adults drink coffee, according to the New York-based National Coffee Association.Multiple ComponentsThe researchers aren’t sure which of the many components of coffee is responsible for the effect, though it probably isn’t caffeine because the same association was seen for decaffeinated coffee, Wilson said. The link wasn’t seen in patients with an earlier stage of prostate cancer, she said.
Scientists Claim Sperm ‘First’
July 9, 2009 by admin
Filed under News Stories
July 8, 2009
BBC News
by Fergus Walsh
Scientists in Newcastle claim to have created human sperm in the laboratory in what they say is a world first.
The researchers believe the work could eventually help men with fertility problems to father a child.
But other experts say they are not convinced that fully developed sperm have been created.
Writing in the journal Stem Cells and Development, the Newcastle team say it will be at least five years before the technique is perfected.
They began with stem cell lines derived from human embryos donated following IVF treatment.
The stem cells had been removed when the embryo was a few days old and were stored in tanks of liquid nitrogen.
The stem cells were brought to body temperature and put in a chemical mixture to encourage them to grow. They were “tagged” with a genetic marker which enabled the scientists to identify and separate so-called “germline” stem cells from which eggs and sperm are developed.
The male, XY stem cells underwent the crucial process of “meiosis” – halving the number of chromosomes. The process over creating and developing the sperm took four to six weeks.
