March 19, 2012
By Scott Morefield
“Of course Beef Products Inc. would say pink slime is healthy – they sell it.” –KTRN
In perhaps the most amazing display of unmitigated gall since the Journal of Pediatrics declared mercury ‘good for kids,’ (1) Beef Products Inc. (BPI) told The Daily that its “lean finely textured beef,” treated with ammonia, is good for America’s schoolchildren. Last week The Daily broke the news that the federal government plans to buy beef containing over 7 million pounds of ‘pink slime’ over the next year.
“Including LFTB in the national school lunch program’s beef products accomplishes three important goals on behalf of 32 million kids,” BPI spokesman Rich Jochum told The Daily. “It 1) improves the nutritional profile, 2) increases the safety of the products and 3) meets the budget parameters that allow the school lunch program to feed kids nationwide every day.” (2)
So what’s the real reason?
With their first and second stated reasons being patently absurd, it really just comes down to the third, the almighty dollar. By adding the beef fat and trimmings, known to contain higher levels of E. Coli, salmonella, and other pathogens, then adding ammonia to kill said pathogens, they are able to save 3 cents off the cost of making a pound of beef. (2)
So by adding ammonia to a product that was previously only sold to dog food and cooking oil suppliers, (3) BPI is able to decrease their costs by mixing it with beef and feeding it to children.
Want to vote with your wallet and forgo the ‘pink slime’ infested meat? It might be difficult. Janet Riley, senior vice president of public affairs for the American Meat Institute recently made her case against labeling, telling ABC News, “What you are asking me to put on the label, its beef, it’s on the label, it’s a beef product, it’s says beef so we are declaring … it’s beef.” (3)
By Ms. Riley’s logic, dog food is ‘beef’ too. Perhaps she is using the same standards McDonalds uses when it calls its chicken nuggets ‘chicken.’ (4)
February 24th, 2012
By: Ethan A. Huff
The vaccine industry is currently hard at work trying to churn out a vaccine for salmonella, a typically food borne pathogen that thrives on factory farms and in other unsanitary settings. CBS 13 News in Sacramento reports that researchers from the University of California, Davis, have been tasked with developing a vaccine that supposedly prevents salmonella, which these researchers say they are on the verge of completing in the very near future.
Rather than attempt to address the root causes of salmonella, which include filthy animal living conditions on industrial farms and the overuse of synthetic antibiotics in conventional livestock, just to name a few, mainstream science is busy concocting new ways to jab people with toxic chemical cocktails that could permanently injure them.
Funded by a grant from the National Institutes of Health, Stephen McSorley and his team of international researchers believe that by closely studying the immune response to infection in mice, they will be able to arrive at a solid vaccine protocol for “curing” salmonella. And their findings thus far, which were recently published in the journal Proceedings of the National Academy of Sciences, seem to indicate that the project is moving forward as planned.
Not surprisingly, Big Pharma is behind this ludicrous endeavor to develop a vaccine for an illness that is largely preventable through improved hygiene, small-scale agriculture, and naturally-boosted human immunity. Drug giant GlaxoSmithKline (GSK) and the Novartis Vaccines Institute for Global Health are both collaborators on the project, which is expected to soon move into human clinical trials (http://www.foodsafetynews.com/2012/02/a-vaccine-against-salmonella/).
The development of this new salmonella vaccine appears to also align directly with the vision of a group of researchers in the U.K. who last summer called for the development of 20 new vaccines in the next decade. Their paper, which was published in the journal Lancet, seeks funding for the development of vaccines “beyond classic infections,” including for things like diabetes, degenerative diseases, and even cancer (http://www.bbc.co.uk/news/health-13714224).
So by the looks of it, there could soon be vaccines for virtually everything — a headache, an upset stomach, a paper cut, you name it. Anything mainstream medicine can identify that is a consequence of a underlying condition rather than a cause of it is open game for vaccine development because there is a whole lot of money to be made utilizing this approach to so-called medicine.
For The Full Story Go To Natural News
February 22, 2012
By: Mike Adams
The vaccine-pushing, disease scare-mongering agency known as the CDC has put out a stunning piece of propaganda attacking fresh milk (raw dairy), claiming it is “150 times more dangerous” than pasteurized milk. This is all part of their anti-American agenda to crush food freedom and criminalize fundamental farming practices upon which this very nation was founded. (Yes, George Washington and the founding fathers drank raw milk, grew hemp and even smoked a little weed as medicine.)
But what the CDC won’t dare reveal to the public is the far more horrifying truth: Pasteurized dairy is produced in the dirtiest milk factories imaginable, where blood, pus, e.coli and other truly dangerous pathogens are routinely bottled into milk containers and fed to consumers.
That’s the whole point of pasteurization, you see: To kill everything that might be alive in their ultra-dirty milk. The real purpose of pasteurization is not to simply “make milk safe” as is claimed by the CDC, but rather to allow the dairy industry to operate DIRTY. It’s so much easier to just cook the crap out of the milk (yes, there’s fecal matter in it) than to clean up their operations, get it?
Thanks to pasteurization, conventional (non-organic, non-raw) dairy operators have no need to thoroughly wash their milking machines, no need to sterilize any milk containers, no need to wash their hands, and no need to maintain a clean milking environment whatsoever. It’s just total filth with festering diseased animals dying on the floor and being physically abused by the corporate dairy operators (see video links, below).
Dairy cows are routinely abused and left to suffer in total filth
Want to know how conventional (pasteurized) dairy cows are really treated? Here’s something the CDC won’t show you.
Watch this highly disturbing video of dairy cows being kicked, tortured, abused and injured by conventional dairy workers. This was filmed with an undercover spy cam (WARNING: DISTURBING IMAGERY):
When you buy pasteurized milk at the grocery store, you are supporting an industry that tortures cows and produces a dirty, filthy product!
Of course, the dairy industry would much rather force everybody to pasteurize their milk and outlaw clean raw dairy than to clean up their own act. That’s the whole point of the CDC going after raw dairy: To destroy the raw dairy industry and force everyone to drink dirty, contaminated pasteurized milk that’s extracted from tortured cows.
Here are some other short videos you may want to view (WARNING):
Dairy Cow Abuse – “Mercy For Animals” hidden camera in New York:
The disgusting treatment of (conventional) dairy cows:
Dairy cows with injuries and infections:
ABC Nightline – Dairy farm abuse:
So get it through your heads, folks: If you buy pasteurized, homogenized milk, you are supporting an industry of filth, torture, infected animals and dirty, dirty milk.
Blood, pus, bacteria and fecal matter – drink up, kiddies!
The reason all that milk has to be pasteurized is because it’s strongly contaminated with:
• fecal matter
In addition, conventional dairy cows are:
• Pumped full of bovine growth hormones
• Fed masses of antibiotics
• Fed tons of GMOs such as corn and soy
• Heavily contaminated with chemical pesticides
That’s what you get when you buy “Pasteurized” milk. Plus the feces in the milk, of course.
So the next time somebody gets mad at you in bumper-to-bumper traffic and they scream out the window: “EAT SH*T!” just hand them a glass of pasteurized milk. Let them drink it, huh?
The cleanest milk in the world? RAW, fresh milk!
You want to see a super clean dairy operation? Go to a raw dairy farm and check out their operation. It’s the cleanest, most pristine dairy operation you’ll ever find. And why? Because it has to be. If you want to produce clean, fresh dairy without pasteurization, you have to run a super clean facility with healthy cows, stringent cleanliness practices and a commitment to producing wholesome food.
Only raw milk dairies have this kind of commitment to cleanliness.
View this powerful comparison between pasteurized milk and raw milk:
In fact, if you took a gallon of unpasteurized milk from a conventional dairy and you compared it to a gallon of unpasteurized milk from a quality-certified raw milk dairy, I have no doubt you would find that the conventional dairy has at least 150 times the level of blood, pus, feces and dangerous bacteria (if not more).
February 16, 2012
By Garance Burke
President Barack Obama’s proposed budget would eliminate the nation’s only program that regularly tests fruits and vegetables for deadly pathogens, leaving public health officials without a crucial tool used to investigate deadly foodborne illness outbreaks.
The budget plan the president sent to Congress Monday would ax the Agriculture Department’s tiny Microbiological Data Program, which extensively screens high-risk fresh produce throughout the year for bacteria including salmonella, E. coli and listeria.
If samples are positive, they can trigger nationwide recalls, and keep tainted produce from reaching consumers or grocery store shelves.
November 3, 2011
By John Phillip
We all know that our immune system is the first line of defense against a wide array of potentially deadly pathogens, bacteria and viruses. Yet many people take this crucial defense barrier for granted and do little to ensure that they are adequately protected against a multitude of microscopic invaders. Researchers publish the result of a research body performed at the University of Cambridge in the journal Cell, and they demonstrate that compounds found in green vegetables, from bok choy to broccoli, are the source of a chemical signal that is important to activate a fully functioning immune system. Help protect yourself and your family from maladies ranging from the common cold and influenza to autoimmune diseases and certain cancers by including healthy portions of green vegetables in your daily diet.
Prior research indicated the breakdown of cruciferous vegetables can yield a compound that can be converted into a molecule, which triggers the aryl hydrocarbon receptor (AhR) on cell wall surfaces. Further reports found AhR’s can be regulated by dietary ingredients found primarily in vegetables including broccoli, kale, spinach and many varieties of leafy greens. This action ensures that immune cells in the gut and the skin known as intra-epithelial lymphocytes (IELs) function properly.
Include Ten or More Fresh Vegetable Servings Daily to Boost Immune Health
Researchers fed otherwise healthy mice a vegetable-poor diet for several weeks and were amazed to find that 70 to 80 percent of these protective IEL cells disappeared during this short period. Dr. Marc Veldhoen, lead study author, noted: “protective IELs exist as a network beneath the barrier of epithelial cells covering inner and outer body surfaces, where they are important as a first line of defense and in wound repair.” It was determined the number of IEL cells can be regulated by dietary ingredients found primarily in cruciferous vegetables.
Poor dietary intake consisting mostly of hydrogenated and oxidized fats, sugar and processed foods directly alters the surface receptors of cells lining the digestive tract, responsible for more than 80 percent of our immune response. Researchers commented: “individuals fed a synthetic diet lacking this key compound experience a significant reduction in AhR activity and lose IELs. With reduced numbers of these key immune cells, individuals showed lower levels of antimicrobial proteins, heightened immune activation and greater susceptibility to injury.”
January 7th, 2011
By: Kim Evans
Most people know that conventionally raised animals are regularly given antibiotics. In fact, according to the FDA, 29 million pounds of antibiotics are fed to livestock each year and for drug companies, this adds billions to the bottom line. Most people assume that antibiotics are given to livestock to kill off the germs and pathogens that come from living in the crowded and unsanitary quarters common on factory farms. What they don’t know: farmers really use antibiotics to make the animals fat.
According to the Des Moines Register, antibiotics are routinely added to the animal’s food to fatten the animals and save on feed costs. This, of course, boosts the farmer’s profits. Antibiotics are well known to kill off healthy gut bacteria, and the absence of the animals’ gut bacteria performs the fattening task by disrupting how foods, particularly fats, are metabolized. It turns out that farmers know if you kill off the gut flora, it’ll lead to fat animals. And it begs the question: what effects are antibiotics having on the humans that continually consume them in animal flesh and also take them as drugs? In a nation that struggles with obesity problems, it’s actually a pretty serious question.
Not only do antibiotics make the animals fat, they also bring disease. Like in humans who kill off their healthy bacteria, the animals are having health problems too. In a University of Iowa study, 70 percent of pigs and 64 percent of workers on several Iowa and Western Illinois farms had a new strain of MSRA. These farms used antibiotics routinely, and on antibiotic-free farms no MRSA was found. This, of course, refutes arguments that antibiotics lead to health because it’s becoming more and more obvious that they actually lead to disease if the healthy bacteria aren’t replenished afterward. We’ve also yet to see a study on what exactly eating MRSA ridden pigs and other animals can do to a person. If nothing else, it’s pretty gross.
In humans, a strain of healthy gut bacteria works with a hormone that regulates fat development and hunger. Antibiotics are wiping out this bacterial strain in humans, and scientists have theorized that the loss of this bacteria might “be contributing to the current epidemics of early-life obesity, type 2 diabetes and related metabolic syndromes.” Antibiotics may be touted as miracle drugs, but when they cause more harm than good in the long run, they’re not much of a miracle. Real miracle antibiotics are more like coconut oil and raw organic garlic, which are both well known to kill the bad bacteria while leaving our healthy bacteria intact. Antibiotics have been added to animal feed since 1946.
November 2nd, 2010
By: Stephen Adams
They discovered that people who exercised for at least five days a week and felt fit cut the chances of having a cold by almost half (43 to 46 per cent).
Taking regular exercise also cut the severity of symptoms, according to the study, published today (Tues) in the British Journal of Sports Medicine.
American researchers at Appalachian State University in North Carolina based their findings on 1,000 adults aged up to 85, whose respiratory health was tracked for 12 weeks during the autumn and winter of 2008.
According to the authors, bouts of exercise spark a temporary rise in immune system cells circulating around the body.
While these levels fall back within a few hours, each exercise session “may improve immunosurveillance against pathogens that reduce overall upper respiratory tract infection incidence and symptomatology”, they concluded.
The study also backed up previous findings that eating a lot of fruit and not being stressed reduced the frequency of colds.
November 1st, 2010
By: David Gutierrez
Massive factory farms, where dairy cows are raised by the thousands in cramped quarters, produce toxic gases in such quantities as to threaten the health of people living nearby.
The farms, known as Concentrated Animal Feeding Operations (CAFOs), account for only 5 percent of animal farms in the United States, but they hold 50 percent of all farmed animals. Cramming so many animals together produces huge profits for agribusiness, but it also concentrates all the dangerous waste products of animal farming.
The most foreseeable of these byproducts is manure, which piles up quickly in enormous quantities. Because a cow produces as much waste as 23 human beings, a farm containing 8,300 cows produces as much manure as a city of 186,300 people.
“The difference with people is that their waste is treated,” said Lynn Henning, who lives within 10 miles of 12 different CAFOs. “With CAFOs, the waste is just stored and then spread over surrounding fields. It really is incredible when you think about it.”
This manure is filled not only with cattle pathogens, but also with traces of the antibiotics and hormones used to accelerate their growth. Stored in waste ponds holding millions of gallons, the manure decays in the absence of oxygen, producing the highly toxic and flammable gas hydrogen sulfide.
“I grew up with the smell of manure and I think it is a healthy country smell,” Henning said. “What you get with mega-farms is nothing like that. The gas that comes off these lagoons and off the fields when they spray them with the waste makes you dry-heave and want to vomit. Your eyes water, you feel sick and dizzy.”
“In wet weather the waste runs off the fields and pollutes creeks and rivers. In dry weather you get a brown dust that rises and covers everything. You get millions and millions of flies. You gag and choke. You can’t even go outside.”
Tests on Henning’s farm have revealed high concentrations of numerous pathogens that can infect humans.
“Both my in-laws have been diagnosed with neurological damage caused by the hydrogen sulphide,” she said.
October 15th, 2010
By: Jonathan Benson
Frequent use of swimming pools, especially indoor ones, can lead to long-term health problems, say three new studies published in the journal Environmental Health Perspectives. According to the reports, chemical disinfection byproducts that form in pools — and in the air surrounding them — can potentially cause both lung damage, asthma and cancer.
In the first study, samples of blood, urine and exhaled air from otherwise healthy individuals who swam in an indoor pool for 40 minutes revealed a significant increase in bio-markers of toxicity. Such toxicity occurs as a result of chlorine and other pool chemicals reacting with organic matter that is either introduced into the water through sweat and skin, or that is present in the water naturally.
Exposure to disinfection byproducts increased the four bio-markers of toxicity sevenfold, indicating they are a serious threat to health.
The second study found that a 40-minute swim in the pool can also cause short-term cell damage in the lungs. Perpetual cell damage from prolonged exposure can lead to serious respiratory illness.
The third study revealed that both chlorinated and brominated pools are loaded with dangerous disinfection byproducts. Samples of water from both sources revealed more than 100 toxic byproducts, many of which have never been identified in either swimming pool or drinking water.
Research continues to show that long-term exposure to the countless disinfection byproducts present in both swimming pool water increases users’ risk of developing asthma and bladder cancer. Many are calling for sweeping changes to be made in the way water is disinfected in order to reduce the threat to human health.
Until then, concerned individuals can choose to swim in ultra-violet (UV) disinfected pools and spas. The UV treatment kills dangerous pathogens and pollutants without creating toxic byproducts. Minimal, if any, chemicals are required to keep UV-treated pools optimally purified.
July 29, 2010
By: David Gutierrez
Researchers have discovered that vitamin D plays a crucial role in activating the immune system’s ability to recognize and fight pathogens.
While scientists have long known that vitamin D plays a critical role in bone health, recent research has begun to suggest that it also serves to regulate the immune system, helping prevent infection, cancer and autoimmune disorders. Until now, the mechanism by which the vitamin acts on the immune system has been unknown.
In a study published in the journal Nature Immunology, researchers from the University of Copenhagen found that when a variety of white blood cells known as a T-cell comes across a pathogen in the bloodstream, it extends a receptor in search of vitamin D. If it encounters the vitamin, the T cell becomes “activated.” If there is not enough vitamin D in the blood, the cell remains passive and no immune response occurs.
The body produces vitamin D upon exposure to sunlight. It can also be found in eggs, fatty fish, fortified milk and in supplement form.
Once activated, a T-cell transforms into one of two kinds of cells. One type seeks out and destroys all traces of the infectious agent, while the other records information about the pathogen and transmits it to other parts of the immune system. These latter (“helper”) cells help the immune system respond quickly should infection with a similar pathogen occur at a later date.
In addition to providing new information about the importance of vitamin D, the study provides hope for better understanding — and perhaps prevention — of the unhelpful immune responses that result in autoimmune disorders like allergies or Type 1 diabetes, as well as those that cause the body to reject transplanted organs. The researchers were able to determine what chemical steps occur to transform a T-cell from active to inactive, suggesting the possibility that doctors may eventually be able to initiate or block this process, depending on the patient’s need.