April 16, 2012
By Dr. Len
“Fast food does not make you feel better. It’s actually the opposite.” –KTRN
A University of Grenada publication in Public Health Nutrition revealed that consumers of fast foods and baked sweets were 50% more likely to be depressed than those eating a healthy diet. These same people, however, were also likely to be single, less active physically, worked more than 45 hours a week, and smoked. A previous study showed a 42% increase in depression, so the numbers are reasonably close. There is also data showing that certain foods protect against developing depression. They include B vitamins, omega 3 fatty acids, and olive oil.
Heart Surgeon Openly Admits Low-Fat Diets Recommended For Years By Mainstream Medicine Actually Cause Heart Disease
March 22, 2012
By Jonathan Benson
“You have to eat fat – but good fat like avocados, salmon, coconut oil, olive oil …” –KTRN
The belief that maintaining a low-fat diet promotes health and prevents disease is perhaps the single biggest misconception responsible for today’s epidemics of high cholesterol, obesity, heart disease and early death. In a recent report, Dr. Dwight Lundell, a former heart surgeon with 25 years of experience, admits that low-fat diets are actually responsible for destroying health, and explains why consuming fats in proper balance with one another is vital for protecting the body from disease-causing inflammation.
The low-fat diet can be traced to studies conducted as far back as the 1940s, in which scientists observed a correlation between what they saw as “high-fat” diets and high cholesterol levels. From there, over the course of several decades, the ideology that low-fat diets were good for the heart and beneficial in maintaining healthy weight became etched in stone as fact, with little room for honest inquiry or opposition (http://jhmas.oxfordjournals.org/content/63/2/139.full).
Today, however, it is becoming painfully apparent that millions of Americans are needlessly suffering from health conditions brought about by adhering to low-fat diets they were told would help them stay slim and healthy. And as new studies emerge showing that foods like saturated fat, which have been vilified for years as unhealthy and disease-causing, are actually beneficial for health, there is a significant paradigm shift occurring in the way people think about health (http://www.naturalnews.com/035069_low_fat_diet_myths_weight_loss.html).
But because the low-fat diet myth has been perpetuated for so long in mainstream culture, this shift is occurring rather slowly, as many in the medical profession are reluctant to admit they bought into bad science all these years. But Dr. Lundell is one of the rare, humble medical professionals that is now openly proclaiming to the world the truth about the dangers of low-fat diets.
March 9, 2012
By Jonathan Benson
“Olive Oil is one of the most healthy fats you can consume. But make sure you’re getting the real thing.” –KTRN
As much as 50 percent of the olive oil sold in the U.S. is not actually pure olive oil, as some brands claiming to be “extra-virgin” or “100 percent Italian,” for instance, have actually been adulterated with toxic rapeseed oil, more popularly known as canola oil, soybean oil, and other low-grade oils. In his new book Extra Virginity: The Sublime and Scandalous World of Olive Oil, olive oil expert Tom Mueller explains that not all olive oil is the same, and offers advice on how to spot authentic olive oil amidst all the imposters.
During a recent interview with Terry Gross from NPR’s Fresh Air, Mueller explains how olive oil adulteration is much more widespread than people think, if they are even aware of it at all. For olive oil to truly be considered “extra-virgin,” it has to come from fresh, crushed olives, and not be refined in any way or contain any chemical solvents. It also has to pass certain tests of integrity in order to be considered legitimate, for which many of the brands popularly sold today would fail.
“The legal definition simply says it has to pass certain chemical tests, and in a sensory way it has to taste and smell vaguely of fresh olives, because it’s a fruit, and have no faults,” said Mueller. “But many of the extra-virgin olive oils on our shelves today in America don’t clear [the legal definition].”
Real extra-virgin olive oil should have a vibrant, almost peppery flavor, for instance, and not taste bland or watered down. It is also typically stored in dark, glass bottles so that its array of health-promoting antioxidants, its taste, and its forceful green color — yes, olive oil should be green, not yellowish in color — are not harmed by light or damaging UV rays from the sun. For this reason, avoiding olive oil in clear, plastic bottles is recommended.
“What [real olive oil] gets you from a health perspective is a cocktail of 200-plus highly beneficial ingredients that explain why olive oil has been the heart of the Mediterranean diet,” added Mueller during his interview with NPR. “Bad olives have free radicals and impurities, and then you’ve lost that wonderful cocktail … that you get from fresh fruit, from real extra-virgin olive oil.”
Beat Big Pharma Drug Prices And Chemical Additives – Make Your Own Safe, High Quality, Natural Topical Ointments At Home
February 24th, 2012
By: JB Bardot
Consumers are bombarded daily by pharmaceutical company hype over the promise of clear skin and painless backsides achieved by using ineffective and sometimes dangerous topical applications for everything from hemorrhoids to eczema and acne.
While people are emptying their wallets for Big Pharma’s witch’s brews, they could be making their own high quality ointments with healthy, natural ingredients. Instead of suppressing symptoms with medicines that dovirtually nothing, are expensive and may have damaging long-term effects, mix your own salves using effective, inexpensive and natural ingredients.
Most salves, ointments and lotions are simple to make from medicinal tinctures mixed with ingredients like lanolin, glycerin, cocoa butter, olive and coconut oil or aloe vera.
Lanolin is a rich emollient made from sheep’s wool. It makes an excellent base for medicinal salves and naturally moisturizes skin. Lanolin has been used for thousands of years as an all-purpose vehicle for a long list of skin-care products for both medical and cosmetic purposes, including hypoallergenic preparations. The myth that lanolin causes allergies, is just that — a myth — and in actuality, the incidences of a lanolin allergyare negligibly low.
Glycerin is a byproduct of the soap-making process and provides a wonderful natural base for making medicinal lotions. As a humectant, glycerin attracts moisture to the skin. It’s a naturally sweet-tasting, clear liquid which, when frozen, becomes a sticky paste. It mixes well with alcohol or water but not with fats or oils. Straight glycerin is dehydrating when used on its own; however, when diluted with water, it’s an excellent skin-softening moisturizer.
Many medicinal tinctures can be purchased over-the-counter from homeopathic pharmacies. Some tinctures require a prescription from a doctor. Tinctures are similar to herbal extracts in that they are made from herbs and preserved with alcohol. Tinctures are not quite as strong as liquid extracts. Although extracts may be more potent, they lose their potency faster than tinctures and they contain plant matter suspended in the mixture, making them less desirable for use in topical applications. Tinctures are the preferred choice for making most medicinal salves and lotions. Ointments made from lanolin tend to be greasy. Glycerin lotions absorb into the skin in most cases, leaving no residue.
Percentages of tinctures to base ingredients vary; however, a safe guideline is to add 10 to 15 percent tincture to the mix. When making salves and ointments with lanolin, the texture may be too thick. In order to thin, add a small amount of olive or coconut oil. For example, try 2/3 lanolin to 1/3 olive oil, then add the tincture and mix by hand or in a food processor until well blended. Decant into dark glass containers and store covered in a cool, dry place.
Here are some suggestions for making ointments and lotions for personal use using tinctures and either lanolin or glycerin. Other natural bases and tinctures can also be used andexperimented with. Tinctures should be 1X potency if you can get them. If not, get the lowest potency available.
Wounds, scrapes, infections, acne — equal parts Echinacea, Calendula, Hypericum, Arnica montana
Bruises and muscle strain –Arnica montana
Foot problems, aches, corns, plantar warts — Thuja
Scar removal including acne scars and keloids — Thiosimaminum
Hemorrhoids — equal parts Hamamelis virginicus, Aescus hippocastanum, Arnica montana, Calendula (Mix in lanolin base. Do not use glycerin.)
Sprains and joint pain — Arnica montana, Rhus toxicodendron, Ruta gravolens, Calcarea florica, Symphytum
(Author’s note: I cannot recommend places to buy products; however, here is a list of U.S. homeopathic pharmacies. http://www.homeopathyhome.com/directory/usa/pharmacies.html
For The Full Story Go To Natural News
January 18, 2012
By S. D. Wells
“Living past 100 with no pharmaceuticals is easy. Just ask Bernando LaPallo.” –KTRN
Tell someone you’re over 100 years old, and they might assume the worst right away, guessing that you have a dozen medication bottles next to the bed and that your health is quickly deteriorating. How could it be that a man who’s going on 111 and taking no medication, who simply eats fresh vegetables, olive oil, honey, cinnamon, garlic and chocolate, can bounce around his kitchen like he’s half his age?
When Bernando LaPallo of Mesa, Arizona tells his secrets of longevity and vitality, your jaw drops to the ground, wondering how he avoided all of the “ABCD’s” of those “senior years” – you know, Alzheimer’s, brittle bones, cancer and/or diabetes. Could it be that Western Medicine has it all wrong, and all we ever needed were raw veggies, super-foods, raw nuts and berries, and some barley soup? Maybe Medicare and Medicaid should broker a deal with the makers of power juicers and call it “Universal Healthcare.”
This August, 2012, Bernando LaPallo will turn 111 years of age, and he still has no problem walking at least a mile daily and receiving phone calls from people all around the world who want to hear how he’s done it, and how to make their own lives better. This author and role model keeps it so simple, you don’t need a recipe book or health guide to live to be 110 or better.
Here’s the (fountain of youth) breakdown and just a few of the raw food “natural medicines” you can turn into your own daily regimen, so your mind, body, and spirit can thrive well into triple digits:
• High quality, organic, cold-pressed extra virgin olive oil: use on the skin as lotion; use as salad dressing; known to lessen risks of colon cancer and heart disease.
• Dark, organic chocolate: reduces stress; helps with depression; lowers blood pressure and cholesterol levels.
• Organic garlic: helps fight coughs and colds; considered nature’s antibiotic; helps with digestion and intestinal problems.
• Organic cinnamon: antibacterial and antifungal; reduces proliferation of leukemia and lymphoma cancer cells.
• Organic honey: helps you lose weight; nature’s energy booster; has antioxidant and antibacterial properties.
• Juice organic raw vegetables: A decent juicer costs less than $100.
September 27th, 2011
By: John Phillip
More vindication for a natural Mediterranean-style diet, including plenty of extra virgin olive oil (EVOO) and nuts, was revealed in an advanced study published by the prestigious journal Atherosclerosis. Early results from a Spanish study with more than 7500 participants demonstrates that high quantities of dietary EVOO and a variety of different species of nuts is more effective in managing and preventing a heart event than traditional drug therapy. Many physicians place their patients on the standard prescription of beta blockers and ACE inhibitors in a desperate effort to prevent advancing heart disease, even though repeated studies prove these drugs are detrimental to long-term health. Include copious amounts of EVOO and nuts in your diet to dramatically lower heart disease risk and avoid the need for risk drugs.
To conduct the study, researchers placed the participants into one of three groups following a Mediterranean style diet: a diet receiving 30 liters of EVOO over a 90 day period, a nut group consuming 30 grams per day of walnuts, almonds and hazelnuts or a standard low-fat diet. Among those participants over the age of 55, the scientists found that carotid artery thickness was significantly reduced in the EVOO and nut groups for individuals with already thickened arterial walls.
Study Provides Proof of Natural Diet over Drugs in the Fight against Heart Disease
Researchers commented, “A modification in the entire diet pattern managed to achieve in just one year, results that pharmaceutical drugs did not – even after two years of treatment.” Lead study author, Dr. Miguel Angel Martinez-Gonzalez was impressed that a diet concentrated on natural food sources high in beneficial fats improved cardiovascular risk outcomes more than Pharma options. The study also found that the traditional low-fat (high carbohydrate) diet frequently prescribed by physicians and dieticians today has no health benefits and allows for heart disease to progress unabated.
Most alternative health practitioners understand that a dramatic reduction of wheat-based carbohydrates coupled with increased monounsaturated fats and Omega-3 sources can provide for vascular elasticity to lower risk of heart disease and stroke. No drug can make the same claim, despite billions of dollars spent to market and promote unnecessary pharmaceutical options to millions of unsuspecting patients.
Dr. Martinez-Gonzalez concluded “We thus observed… a significant improvement and regression of lesions having taken place in those cases that had followed a Mediterranean diet enriched with virgin olive oil or nuts.” After just 90 days of EVOO or nut consumption, lipoprotein ratios improved enough to deliver significant improvement in heart disease risk for both men and women following the diet. To lower your risk of heart disease, adopt a Mediterranean-style eating pattern and be certain to include a healthy dose of EVOO (unheated) and unprocessed nuts (not roasted, cooked or heated).
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!
July 14th, 2011
By: Mary West
A new study suggests consuming large quantities of olive oil through heavy use in cooking and dressings may significantly reduce your stroke risk. Investigators in France discovered that older adults who used olive oil extensively had a 41% lower stroke probability than those who did not use it at all: ABC News reports. As stroke is the third leading cause of death in the United States, these results may have very important implications.
The research published in the June 15 online issue of Neurology studied the effects of different amounts of olive oil consumption in 7600 elderly adults. The authors observed that those who consumed moderate to high quantities of olive oil had lower stroke risk factors in the areas of weight, triglycerides and certain cholesterol parameters. This group was also more likely to engage in regular exercise and eat healthy foods, such as fish, fruits and vegetables. After the investigators adjusted the results to accommodate these lowered risk factors, dietary variables and activity levels, adults with a high olive oil use were found to have a 41% lower incidence of stroke.
These findings led the chief author, Dr. Cecelia Samieri of the University of Bordeaux, and her colleagues to indicate that recommendations for liberal use of this oil may be added to the advisory – of eating more fruits and vegetables – in dietary prevention guidelines for stroke. They state that since the study factored out other dietary variables and stroke risks, olive oil may be deemed a major protective part of the Mediterranean diet for this disease.
Anyone interested in incorporating olive oil into his or her diet to reduce stroke risk may wonder what type of olive oil to buy and exactly how much to use. Although the study did not specify the type of oil used, the author notes that nearly all olive oil sold in France is the extra virgin variety. In regard to quantity, more research is required to determine the best range.
According to Health Day, it is not clear which aspect of olive oil use prevented the strokes. One postulation is the substitution effect of replacing saturated fat with this mono-unsaturated oil. Another theory is that polyphenols, antioxidant nutrients contained in olive oil, exert an anti-inflammatory action in the vascular system.
Although the results are promising, the authors caution against drawing definitive conclusions, contending that further research is needed. They note that other potentially health enhancing effects of olive oil, not considered in the research, might be influencing the link to reduced stroke risk. Furthermore, they point out that the oil is normally consumed in tandem with other healthy foods. Due to the complexity involved in ruling out factors that could have affected the results, it is too early to prove the existence of the link.
Since olive oil has been associated with benefits for other medical conditions, such as obesity, hypertension and coronary artery disease, the link with reduced stroke risk is plausible despite the current lack of proof.
June 28th, 2011
By: J.D. Heyes
Another new study has confirmed what we’ve known for quite some time – that olive oil contributes to better health.
According to researchers who followed about 7,000 people aged 65 and older in three French cities for five years, olive oil can help greatly reduce the incidence of stroke.
Scientists conducting the study said they found that people who used a lot of olive oil either in their cooking or as a dip for bread and other foods had lower rates of stroke than people who never use it.
The scientists, who published their results in the medical journal Neurology, say people should be given new advice about their diets to include wider use of olive oil, based on the study’s results.
“Stroke is so common in older people, and olive oil would be an inexpensive and easy way to help prevent it,” said Dr Cecilia Samieri, of the University of Bordeaux, the study’s lead author.
“Our research suggests that a new set of dietary recommendations should be issued to prevent stroke in people 65 and older.”
Stroke is the third leading cause of death in the United States, according to the Internet Stroke Center, which tracks the disease. In all, more than 143,500 people die each year in the U.S. from strokes, out of 795,000 who experience a stroke.
The health benefits of olive oil are well known. An earlier study by Italian researchers found that olive oil, combined with green leafy vegetables, help prevent heart disease.
Another study found that the culinary oil helps prevent oxidative stress, which has been linked to a number of health issues, on the liver.
Still another found that extra virgin olive oil helps combat breast cancer. According to the American Cancer Society (ACS), a woman in the United States is diagnosed with breast cancer every three minutes.
In an age when fast food reigns and home cooking is on the downward trend, incorporating more olive oil in your diet seems to be a simple, effective and inexpensive way to maintain better overall health.
“Olive oil has long been known to have potential health benefits,” said Sharlin Ahmed of Britain’s Stroke Association. “It is believed that it could protect against conditions such as high cholesterol, high blood pressure and heart disease and so it’s promising to see that it could have a similar protective function against stroke.”