constitutional amendment
to protect the pursuit of happiness

make the search for happiness an inalienable right

the Happier Movement, a non-governmental organization backing the legislation

Both Japan and South Korea include the right to happiness in their constitutions

Bhutan pioneered the idea of maintaining a "happiness index." W
1776 U.S. Declaration of Independence made its often-noted stand for "life, liberty and the pursuit of happiness."

"pursuit of happiness" into Article 6 of the constitution, which states that education, health, food, work, housing, leisure and security – among other issues – are the social rights of all citizens.

holding to account a government that has long been accused of not providing basic services to the poor.

"This great proposal would establish tools that would permit, in the pursuit of happiness, the rescue of social rights,"
change expectations.

Brazil Considers Adding 'Happiness' To Constitution

MARCO SIBAJA   02/ 2/11 07:20 AM

http://www.huffingtonpost.com/2011/02/02/brazil-happiness-constitution_n_817397.html

BRASILIA, Brazil — In a nation known for its jubilant spirit, massive parties and seemingly intrinsic ability to celebrate anything under the sun, is a constitutional amendment really required to protect the pursuit of happiness?

Several lawmakers think so, and a bill to amend Brazil's Constitution to make the search for happiness an inalienable right is widely expected to be approved soon by the Senate, which reconvened Tuesday. The bill would then go to the lower house.

The debate comes a month before Brazil's Carnival, a raucous festival replete with tens of thousands half-naked men and women that Rio officials call the largest party on Earth. But supporters say the happiness bill is a serious undertaking despite the revelry, meant to address Brazil's stark economic and social inequalities.

"In Brazil, we've had economic growth without the social growth hoped for," said Mauro Motoryn, the director of the Happier Movement, a non-governmental organization backing the legislation. "With the constitutional amendment, we want to provoke discussion, to seek approval for the creation of conditions in which social rights are upheld."

Similar explorations of officially finding happiness have been pushed by other governments. Both Japan and South Korea include the right to happiness in their constitutions, and earlier this month, the British government detailed plans to begin a $3 million project to measure citizens' well being.

In the early 1970s, the Himalayan kingdom of Bhutan pioneered the idea of maintaining a "happiness index." Well before that, the 1776 U.S. Declaration of Independence made its often-noted stand for "life, liberty and the pursuit of happiness."

The bill before Brazil's Congress would insert the phrase "pursuit of happiness" into Article 6 of the constitution, which states that education, health, food, work, housing, leisure and security – among other issues – are the social rights of all citizens.

Cristovam Buarque, a senator and former minister of education who is the bill's sponsor in the Senate, said adding the "pursuit of happiness" was essential to helping ordinary people begin holding to account a government that has long been accused of not providing basic services to the poor.

While Brazil is on track to becoming the world's fifth largest economy by the time its hosts the 2016 Olympics, it's lagging public education system, poor roads and railways and crime-ridden slums threaten further advances.

Cristiano Paixao, a constitutional law expert and professor at the University of Brasilia, said he thought the proposed amendment was pointless tinkering that would end up being "legal folklore" as Brazil's democracy has moved beyond the need for such gimmicks since the end of the 1964-85 military dictatorship.

"It would make sense if we were in the moment of redemocratization, of the movement for direct elections," he said. "Now, it just won't be of use."

At a Senate hearing before the bill was passed by a committee last November, Daniel Seidel of the National Conference of Brazilian Bishops criticized the "pursuit of happiness" movement as little more than a marketing campaign that didn't propose solutions to Brazil's social woes.

"Wouldn't it be better to speak clearly about social welfare, about the reduction of inequality?" he asked senators.

But Luciano Borges, president of the National Association of Public Defenders, said the movement could breathe life into a legal push for stronger social rights.

"This great proposal would establish tools that would permit, in the pursuit of happiness, the rescue of social rights," he said.

Motoryn, of the Happier Movement, said he is simply hoping society will take a serious look at the proposed amendment, and perhaps change their expectations.

"Happiness isn't a game, people confuse it with something that is superfluous and it isn't," he said. "We need quality health care, which we don't have. We need quality education, which we don't have.

"It's about creating conditions for people to pursue happiness, but with training, with knowledge, preparing us to be a more advanced society in the future."

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Acrylamide - Causes Cancer, Nerve Damage, Kidney Damage, Muscle Control, Alzheimers

Toasting bread increases acrylamides significantly - doubling, even over 5 times in this white bread:
Pepperidge Farm Original White Bread
(not toasted) 36
Pepperidge Farm Original White Bread (toasted) 216

Acrylamide is a well-established carcinogen and neurotoxin
the typical American diet contains rather large amounts of acrylamide
even more prevalent in diets that contain a lot of fried foods.

diets low in fried starchy foods contain very low levels of acrylamide.

fried, deep fried or oven-baked during production or preparation are not considered to contain any appreciable levels of acrylamide.
No levels could be detected in any of the raw foodstuffs or foods cooked by boiling, including potatoes, rice, pasta, and flour.³ 

the best thing, of course, is to eat NO fried foods at all.
avoid burning food during frying, deep-frying, broiling and grilling, and to especially not eat burned food, period! ³ 

N-acetyl-cysteine and lipoic acid have been shown to be protective against acrylamides toxicity

rats and mice that were given acrylamide over a period of seven days developed tumors

acrylamide's neurotoxicity was due to a dramatic reduction in glucose metabolism in nerve cells

eat lots of fruits and veggies, and protect yourself with a good antioxidant.

limit the amount of fried foods in your diet, as they contain both acrylamide and other damaging chemicals formed by the heating and oxidation of oil
---

Acrylamide
present in certain foods cooked at high temperatures

acrylamide can cause nerve damage in humans, such as loss of feeling, loss muscle control and tingling.

acrylamide levels
starch-based foods, such as potato chips, french fries, cookies, cereals and bread
Tortilla chips, breakfast cereals, breads, cookies, crackers, and other bakery products contain
significant amounts of acrylamide.

They do not form when food is cooked in water,

higher the cooking temperature, the more acrylamide is formed.

AGEs may also cause cancers, aging of tissues, and arteriosclerosis by raising cholesterol and causing clotting and are associated with loss of kidney function, Alzheimer's disease, thinning and wrinkling of skin and cataracts.

Cooking with water prevents sugars from binding to proteins to form these poisonous chemicals.

ACRYLAMIDE

Gabe Mirkin, M.D.

http://www.drmirkin.com/nutrition/1220.html

Research in four countries is suggesting that French fries and potato chips may be a leading cause of cancer in the Western world. Scientists at the meeting of the World Health Organization and the United Nations Food and Agricultural Organization are very concerned about the very high levels of acrylamide in the food supply. Acrylamide is a chemical used in the manufacture of plastics. It was first discovered to be present in certain foods cooked at high temperatures as the result of work announced in Sweden in April 2002.

The World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) have concluded that acrylamide causes cancer in laboratory animals, but there are no studies of the relationship between acrylamide and cancer in humans. However, solid research shows that acrylamide can cause nerve damage in humans, such as loss of feeling, loss muscle control and tingling.

The Swedish research and subsequent studies in Norway, Switzerland, the United Kingdom and the United States, have found that acrylamide levels in certain starch-based foods, such as potato chips, french fries, cookies, cereals and bread, were well above the level given in the World Health Organization's Guideline Values for Drinking Water Quality. Potato chips contain 500 times the maximum allowable amounts of acrylamide, and French fries sold in fast food chains contain more than 100 times the maximal allowable amounts. Tortilla chips, breakfast cereals, breads, cookies, crackers, and other bakery products contain smaller but significant amounts of acrylamide.

Acrylamide belongs to a class of chemicals that form advanced glycation end products, also known by their first letters as AGEs. They are a group of molecules that are formed when sugar attaches on protein when starchy foods such as potatoes and grains are cooked in the absence of water at very high temperatures. They do not form when food is cooked in water, and the higher the cooking temperature, the more acrylamide is formed.

Diabetics form advanced glycation products in their bodies because high blood sugar levels cause sugar to stick on the protein in cell membranes to form AGES, and it is these AGEs that cause the horrible side effects of diabetes, such as blindness, deafness, heart attacks, strokes and kidney damage. AGEs can damage every tissue in the body. HBA1C, the blood test doctors use to measure control of diabetes, actually measures this sugar bound to the protein on a person's cells. AGEs may also cause cancers, aging of tissues, and arteriosclerosis by raising cholesterol and causing clotting and are associated with loss of kidney function, Alzheimer's disease, thinning and wrinkling of skin and cataracts.

Exciting research from the University of Reading in England may eventually allow us to eat French fires and potato chips without being harmed by acrylamides (4). Deep frying at high temperature causes sugar in potatoes to stick to protein to form acrylamides. Donald Mottram showed that asparagine, only one of the 21 amino acids that form protein in humans, sticks to sugar. If this is true, it may be relatively simple to finding and use strains of potato with a low asparagine content, or genetically engineer potatoes or wheat that lacks asparagine. Then foods could be made from them that did not have asparagine available to form acrylamide.

Cooking with water prevents sugars from binding to proteins to form these poisonous chemicals. Since steamed and boiled vegetables, whole grains, beans and fruits are cooked with water, they do not contain significant amounts of advanced glycation products. This is another reason that you should eat your fruits, vegetables, whole grains and beans -- raw or cooked with water. We no longer recommend eating potato chips or French fries as a source of salt when you exercise, and we will avoid eating them ourselves.

=====

Acrylamide: The Food Toxin That Could Cause Cancer

http://www.smart-publications.com/articles/view/acrylamide-the-food-toxin-that-could-cause-cancer/#fn-333-5

Acrylamide is a well-established carcinogen and neurotoxin (causes nerve damage). According to Lois Gold, director of the Carcinogenic Potency Project at the University of California, Berkeley, "You get more acrylamide from smoking than you do from food." But based on a newly released Swedish report that indicates acrylamide is a by-product of fried foods, there is definite room for concern-not panic.

The study was based on the original findings that adduct levels (products of acrylamide that react with blood hemoglobin) were found in people who hadn't been exposed to it. Because the amount is considered a cancer risk, it was deemed important to identify acrylamide's origin. A scientific group at the University of Stockholm, headed by Professor Margareta Törnqvist, found that acrylamide is formed during the heating of starch-rich foods to high temperatures. ¹ 

The same thing was shown in a previous Swedish study, done two years ago, in which rats were fed fried animal feed for one or two months. ² 

What's your risk? The bad news is, the typical American diet contains rather large amounts of acrylamide, and it's even more prevalent in diets that contain a lot of fried foods.

The good news is that diets low in fried starchy foods contain very low levels of acrylamide. Also, the amount of acrylamide needed to cause cancer in humans is still unknown.

What foods contain acrylamide? Acrylamide is probably formed in many types of food, many of which have not yet been analyzed. But among the foods that have been analyzed, potato chips and French fries generally contained the highest levels. The average content in potato chips is approximately 1000 micrograms/kg and in French fries approximately 500 micrograms/kg. Other food groups which may contain low as well as high levels of acrylamide are fried bread products-such as doughnuts-breakfast cereals, fried potato products, biscuits, cookies and snacks, such as tortilla chips and popcorn. ³ 

Foods that are not fried, deep fried or oven-baked during production or preparation are not considered to contain any appreciable levels of acrylamide.
No levels could be detected in any of the raw foodstuffs or foods cooked by boiling, including potatoes, rice, pasta, and flour.³ 

How much acrylamide do you ingest on a daily basis? The Swedish National Food Administration's 1997-98 survey3 of 1200 individuals, aged 17 to 70, found that an average intake of approximately 25 micrograms per day (maximum intake is approximately six times higher) of acrylamide is obtained, based on the food groups shown below. The remaining food groups are estimated to account for approximately 10-15 micrograms of acrylamide; in total an average intake of 35-40 micrograms. The percentage contribution based on an intake of 40 micrograms acrylamide per day results in:

• potato products: 36 % (French fries 16 %, fried potatoes 10 %, potato chips 10 %)
• bread: 16 %
• biscuits, cookies and wafers: 5 %
• breakfast cereals: 3 %
• remaining foodstuffs groups, basically not investigated yet: 40 %

What does that mean?

It's still too soon to know exactly how much acrylamide is considered dangerous to humans.

What can you do to counteract the bad effects of acrylamide? If you have a lot of will power, the best thing, of course, is to eat NO fried foods at all. The Swedish National Food Administration advises people to stop smoking, and to avoid burning food during frying, deep-frying, broiling and grilling, and to especially not eat burned food, period! ³ 

Have your cake and eat it, too. If you must have your fries and chips, and want to counteract the bad effects of acrylamide, there are a couple of nutritional supplements that are believed to offer protection against acrylamide's toxicity.

N-acetyl-cysteine and lipoic acid have been shown to be protective against acrylamides toxicity and offer a dietary means of counteracting acrylamide's bad effects.

One study showed that rats and mice that were given acrylamide over a period of seven days developed tumors. When they were also treated with N-acetyl- L-cysteine, the incidence of tumors was inhibited. ⁴ 

Another study showed that acrylamide's neurotoxicity was due to a dramatic reduction in glucose metabolism in nerve cells, and that lipoic acid could help prevent this negative effect and help restore normal metabolism and prevent damage. ⁵

Is acrylamide risk new?

Probably not, according to the Swedish National Food Administration. "We have probably been exposed to acrylamide in food for generations." Other sources than foodstuffs (estimated average intake of 35-40 microgram/day), e.g. cosmetics, drinking water, and a possible endogenous formation in the body of acrylamide, could, to a lower extent, contribute to a background level. "The new, emerging knowledge may make it possible to reduce the risks that we have so far accepted. This is a very positive development." ⁶ 

In the meantime, eat lots of fruits and veggies, and protect yourself with a good antioxidant. And it wouldn't hurt if you limit the amount of fried foods in your diet, as they contain both acrylamide and other damaging chemicals formed by the heating and oxidation of oil 

References

1. Tareke E, Rydberg P, Karlsson P, Eriksson S, Tornqvist M. Analysis of acrylamide, a carcinogen formed in heated foodstuffs.J Agric Food Chem, 2002 Aug 14;50(17):4998-5006. 

   ↑

2. Tareke E, Rydberg P, Karlsson P, Eriksson S, Tornqvist M. Acrylamide: a cooking carcinogen? Chem Res Toxicol 2000 Jun;13(6):517-22 

   ↑

3.  http://www.slv.se/

   ↑

4. Park J, Kamendulis LM, Friedman MA, Klaunig JE Acrylamide-induced cellular transformation. Toxicol Sci 2002 Feb;65(2):177-83 

   ↑

5. Anuradha B, Varalakshmi P. Activities of glucose-metabolizing enzymes in experimental neurotoxic models with lipoate as an alleviator. J Appl Toxicol 1999 Nov-Dec;19(6):405-9 

   ↑

6. http://www.slv.se/

   ↑

====

A good study on bread including acrylamides in backed bread and other baked and fried products:
http://www.joyfulaging.com/Bread.htm

Modern white bread is bad for your longevity, health and happiness – It should be avoided, ESPECIALLY by adults and by everyone who is overweight or has high blood sugar.

headaches, vascular damage, strokes, heart attacks, degenerative nerve disease, dementia, memory loss, vision problems, depression, lethargy, poor job performance, personality changes, poor judgment, slow reaction time, deadly accidents, stomachaches, liver damage, breast cancer (and other forms of cancer), poor digestion and improper metabolism. The measurable nerve and liver damage associated with internal yeast fermentation is seldom as rapid as with ingested alcohol, but the long-term net brain, vascular and liver damage is essentially the same.

 
When you eat a diet that is high in refined carbohydrates (sugar, flour, fructose, corn syrup, etc.), your intestinal flora and fauna (like Candida Albicons yeast germs) can proliferate exponentially, along with various forms of harmful bacteria, molds and fungi. Increased numbers of yeast and harmful bacteria generate well-known cell-killing toxins,

Too much iron stored in our tissues can do severe damage to our cells, tissues and internal organs. For the many men over 40 and post-menopausal women with high iron storage, the iron supplements in almost all commercial flour and bread products can accelerating aging and do serious damage,

“Asparagine” is a naturally-occurring amino acid found in carbohydrate foods that, when heated with sugars such as glucose, forms the acrylamide carcinogen. Many natural uncooked foods contain enzymes – proteins made up of amino acids that act as a catalyst and aid in the metabolism of the food, so the body can use it effectively. The higher the temperature used to prepare a starchy food and the longer it is cooked, the more likely that the three dimensional chemical structure of its enzymes will denature (break down) and become inactive, ineffective, or worse yet, a toxic, cancer-causing mutagen like acrylamide.

The U.S. Food and Drug Administration made determining how to lower acrylamide levels in food “one of its highest research priorities,” according to an aggressive plan that FDA officials presented to consumer advocacy groups and food manufacturers on September 30, 2002.

Canada's government previously discovered the acrylamide / asparagine chemical reaction and quickly ordered food manufacturers to look for ways to alter it and lower acrylamide levels in foods.

Wasa Original Crispbread Fiber Rye	504
Sara Lee Plain Mini Bagels (toasted)	343
Herr's Extra Thin Pretzels	309
Dare Breton Thin Wheat Crackers	300
Pepperidge Farm Original White Bread (toasted)	216
Streit's Lightly Salted Matzos	182
Gerber Finger Foods Biter Biscuits	130
Keebler Town House Crackers Reduced Fat	130
Indian flat bread (from local restaurant)	125
Nabisco Arrowroot Biscuit (baby food)	113
Stella D'Oro Anisette Toast Cookies	107
Nabisco Chips Ahoy! Chewy Chocolate Chip Cookies	97
Kellogg's Frosted Mini-Wheats	78
Utz Unsalted Sourdough Specials	70
General Mills Cinnamon Toast Crunch	61
Gerber Graduates for Toddlers Animal Crackers	60
Pepperidge Farm Natural Whole Grain Whole Wheat (toasted)	59
Sara Lee Plain Mini Bagels (not toasted)	58
Sara Lee Honey Wheat Bagels (toasted)	57
Pepperidge Farm Cheddar Goldfish	57
Maruchan Instant Lunch Ramen Noodles with Vegetables Chicken Flavor	52
Super G Bread Crumbs Regular Style	42
Super G Unsalted Tops Crackers	41
Contadina Bread Crumbs Three Cheese	39
Pepperidge Farm Original White Bread (not toasted)	36
Pepperidge Farm Dark Pump Pumpernickel (not toasted)	34
Lipton Asian Side Dishes Teriyaki Noodles	34
Boboli Italian Pizza Crust (not baked)	33
Sara Lee Honey Wheat Bagels (not toasted)	27
Red Oval Farms Mini Stoned Wheat Thins	26
Shoppers Food Warehouse Cake Doughnut	24
Boboli Italian Pizza Crust (baked)	24
Nabisco Zwieback Toast (baby food)	20
La Banderita Flour Tortillas (fried)	15
Shoppers Food Warehouse Plain Doughnut	14
Super G Macaroni & Cheese Dinner	12
Kraft Macaroni & Cheese Dinner	11

 

Bottom Line Summary: If you want to live a long, happy, healthy life,

AVOID: HIGH BLOOD SUGAR, ALL SOURCES OF ACRYLAMIDES and
TRANS FATS, INCLUDING BREAD. INCREASE INTAKE OF ANTIOXIDANTS.

===

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How Eating at Home Can Save Your Life

link

THE SLOW INSIDIOUS DISPLACEMENT of home cooked and communally shared family meals by the industrial food system has fattened our nation and weakened our family ties. In 1900, 2 percent of meals were eaten outside the home. In 2010, 50 percent were eaten away from home and one in five breakfasts is from MacDonald’s. Most family meals happen about three times a week, last less than 20 minutes and are spent watching television or texting while each family member eats a different microwaved “food.” More meals are eaten in the minivan than the kitchen.

Research shows that children who have regular meals with their parents do better in every way, from better grades, to healthier relationships, to staying out of trouble. They are 42 percent less likely to drink, 50 percent less likely to smoke and 66 percent less like to smoke marijuana. Regular family dinners protect girls from bulimia, anorexia, and diet pills. Family dinners also reduce the incidence of childhood obesity. In a study on household routines and obesity in US pre-school aged children, it was shown that kids as young as four have a lower risk of obesity if they eat regular family dinners, have enough sleep, and don’t watch TV on weekdays.

We complain of not having enough time to cook, but Americans spend more time watching cooking on the Food Network, than actually preparing their own meals. In his series Food Revolution, Jamie Oliver showed us how we have raised a generation of Americans who can’t recognize a single vegetable or fruit, and don’t know how to cook.

I believe the most important and the most powerful tool you have to change your health and the world is your fork.

The family dinner has been hijacked by the food industry. The transformations of the American home and meal outlined above did not happen by accident. Broccoli, peaches, almonds, kidney beans, and other whole foods don’t need a food ingredient label or bar code, but for some reason these foods—the foods we co-evolved with over millennia—had to be “improved” by Food Science. As a result, the processed-food industry and industrial agriculture has changed our diet, decade by decade, not by accident but by intention.

That we need nutritionists and doctors to teach us how to eat is a sad reflection of the state of society. These are things our grandparents knew without thinking twice about them. What foods to eat, how to prepare them, and an understanding of why you should share them in family and community have been embedded in cultural traditions since the dawn of human society.

One hundred years ago all we ate was local, organic food; grass-fed, real, whole food. There were no fast-food restaurants, there was no junk food, there was no frozen food—there was just what your mother or grandmother made. Most meals were eaten at home. In the modern age that tradition, that knowledge, is being lost.

The sustainability of our planet, our health, and our food supply are inextricably linked. The ecology of eating—the importance of what you put on your fork—has never been more critical to our survival as a nation or as a species. The earth will survive our self-destruction. But we may not.

Common sense and scientific research lead us to the conclusion that if we want healthy bodies we must put the right raw materials in them: real; whole; local; fresh; unadulterated; unprocessed; and chemical-, hormone-, and antibiotic-free food. There is no role for foreign molecules such as trans fats and high-fructose corn syrup, or for industrially developed and processed food that interferes with our biology at every level.

That is why I believe the most important and the most powerful tool you have to change your health and the world is your fork. Imagine an experiment—let’s call it a celebration: We call upon the people of the world to join together and celebrate food for one week. For one week or even one day, we all eat breakfast and dinner at home with our families or friends. For one week we all eat only real, whole, fresh food. Imagine for a moment the power of the fork to change the world.

The extraordinary thing is that we have the ability to move large corporations and create social change by our collective choices. We can reclaim the family dinner, reviving and renewing it. Doing so will help us learn how to find and prepare real food quickly and simply, teach our children by example how to connect, build security, safety and social skills, meal after meal, day after day, year after year.

Here are some tips that will help you take back the family dinner in your home starting today.

Reclaim Your Kitchen

Throw away any foods with high fructose corn syrup, hydrogenated fats or sugar or fat as the first or second ingredient on the label. Fill your shelves with real fresh, whole, local foods when possible. And join a community support agriculture network to get a cheaper supply of fresh vegetables weekly or frequent farmers markets.

Reinstate the Family Dinner

Read Laurie David’s The Family Dinner. She suggests the following guidelines: Make a set dinnertime, no phones or texting during dinner, everyone eats the same meal, no television, only filtered or tap water, invite friends and family, everyone clean up together.

Eat Together

No matter how modest the meal, create a special place to sit down together, and set the table with care and respect. Savor the ritual of the table. Mealtime is a time for empathy and generosity, a time to nourish and communicate.

Learn How to Cook and Shop

You can make this a family activity, and it does not need to take a ton of time. Keep meals quick and simple.

Plant a Garden

This is the most nutritious, tastiest, environmentally friendly food you will ever eat.

Conserve, Compost, and Recycle

Bring your own shopping bags to the market, recycle your paper, cans, bottles and plastic and start a compost bucket (and find where in your community you can share you goodies).

Invest in Food

As Alice Waters says, food is precious. We should treat it that way. Americans currently spend less than10 percent of their income on food, while most European’s spend about 20 percent of their income on food. We will be more nourished by good food than by more stuff. And we will save ourselves much money and costs over our lifetime.

Now I’d like to hear from you.

Do you think the health of our planet and the health of our diet are linked? How?

Which of the steps outlined above have you taken in your own life and how have they worked for you?

What ideas do you have that will help us reclaim the family dinner and revive the tradition of eating real, whole foods?

Please share your thoughts by leaving a comment below.

To your good health,

Mark Hyman, MD

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Foods you should buy from organic sources

Friday, December 17, 2010 by: Shona Botes, citizen journalist
http://www.naturalnews.com/030754_organic_food_health.html

Learn more: http://www.naturalnews.com/030754_organic_food_health.html#ixzz18RKZNBIX

(NaturalNews) Organic foods have started taking root (no pun intended) in the minds of more and more consumers each year as people strive to live healthier lives.

Not only do they taste a lot better (without the help of chemicals and flavour enhancers), but they also provide far more nutrients and benefits than their often irradiated and chemically fertilized counterparts. Admittedly, organic foods are often more expensive, but the benefits of consuming them are well worth the expense.

While growing, some foods absorb a lot more chemical fertilizers and pesticides than others, so they should be bought organically as much as possible. There are still cases where crops are absorbing Dieldrin (a highly carcinogenic insecticide) from soil, even though it was banned way back in 1974!

Some foods absorb a lot more chemicals than others, so even if you truly cannot afford to purchase all organic foods, there are some that you should only ever buy organic:

Apples:

Apples absorb more pesticides than any other fruit. Around 36 different chemicals have been discovered on them. There were as many as seven different chemicals found on a single apple. Therefore, it makes good sense to only purchase these from an organic source. Alternative options for these would be tangerines, bananas and watermelon.

Strawberries:

These are also among the most contaminated fruits you can buy. If you cannot buy these organic, rather opt for kiwifruit or pineapple.

Peaches:

These have also been known to absorb far more chemicals and pesticides than other fruits.

Baby Foods:

Babies and children have developing immune systems, so it's very important for them to be exposed to as little pesticides and chemicals as possible. Wherever possible, purchase organic baby foods, or better still, make and puree your own, using organic fruit and vegetables.

Blueberries:

These may be hailed as a superfood, but this only applies if they are organic. Tests have shown them to be contaminated with as many as 52 different pesticides.

Dairy Products:

Most cows consume grain that contains chemicals, pesticides and antibiotics. Wherever possible, try to source organic dairy products. Or better still, 100% raw milk and cheese will be 100% healthy and nutritious, unlike the pasteurized versions.

Nectarines:

These contain as many as 33 different chemicals and pesticides. If they are not available as organic, safer alternatives would be papaya, watermelon and mango.

Cucumbers:

These have been ranked as one of the most contaminated fresh foods.

Bell Peppers:

Because these have a very thin skin, they absorb pesticides and chemicals very easily. Should they not be available as organic, safer alternatives to these would include peas, cabbage and broccoli.

Grapes:

These can contain as many as 17 different chemicals and pesticides. They are also very high in fructose, so they should be consumed in moderation. Safer alternatives include kiwifruit and raspberries.

Spinach and Kale:

The leaves of these two vegetables are capable of absorbing as many as 48 different pesticides, so it is very important to only use the organic varieties. Safer alternatives would be cabbage, broccoli and asparagus.

Potatoes:

Potatoes have been known to absorb as many as 37 chemicals and pesticides. Safer alternatives to these would be mushrooms, eggplant and cabbage.

Winter Squash:

These have also been known to absorb Dieldrin from soil.

Green beans:

These unfortunately rank high on the contamination list, with as many as 60 different pesticides being used on them.

Meat Products:

Organic meats are always healthier, as they contain no growth hormones and stand little to no chance of containing any pesticide products.

Sources:
http://www.thedailygreen.com/health...
http://business-ethics.com/2010/07/...
http://articles.mercola.com/sites/a...


Learn more: http://www.naturalnews.com/030754_organic_food_health.html#ixzz18RKJMyxY

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Natural flavonoids from fruits and vegetables dramatically lower cancer risk

Wednesday, December 01, 2010 by: John Phillip, citizen journalist

Learn more: http://www.naturalnews.com/030582_flavonoids_cancer.html#ixzz16qU80TR7

(NaturalNews) Natural compounds commonly found in many fruits and vegetables are among the most powerful agents we have in our dietary arsenal to combat many forms of cancer. Flavonoids and proanthocyanidins have evolved as a protective mechanism for a variety of different plants and play a critical role in preventing disease in humans. Our body uses these powerhouse nutrients to lower inflammation, reduce blood pressure and fight the aging effect of free radicals. New research shines a bright light on the cancer fighting capacity of flavonoids you need in your diet to provide optimal disease protection.

Study Finds Significant Risk Reduction for Many Cancer Lines
The results of a study published in the journal Nutrition and Cancer conducted in Italy over the past 20 years found that a high flavonoid diet played a key role in cancer prevention. Study participants with the highest intake of flavonoids and proanthocyanidins demonstrated a 44% lower risk of oral cancer and a 40% reduced occurrence of laryngeal cancer. Incidence of colon cancer was lowered by a third and reductions in breast, ovarian and kidney cancers were noted as well.

The study authors attributed the findings to the powerful antioxidant, anti-mutagenic and anti-proliferative properties of the dietary compounds commonly consumed by the participants in the study. They conclude: "The findings from this large network of Italian case-control studies have provided support for an apparent protective role of flavanones on upper aerodigestive tract cancers; flavonols, anthocyanidins, and proanthocyanidins on colorectal cancer; flavonols and flavones on breast cancer; isoflavones on ovarian cancer; and flavonols on renal cancer."

Including Flavonoids in Your Diet to Prevent Cancer
Health conscious individuals will want to take advantage of these essential nutrients to achieve optimal disease protection. Include some of these flavorful options in your diet every day to lower your risk of many deadly cancer lines.

Black, Green and White Tea: All members of the tea family are packed with a special group of flavonoids known as flavonols (catechin, epicatechin, epigallocatechin, epicatechin gallate). Research has shown that these powerful flavonoids work directly on replicating DNA sequences to prevent mutations that lead to cancer initiation. Drink 2 to 4 cups of fresh brewed tea daily.

Garlic, Leeks and Onions: Quercetin is the key flavonoid in this family of vegetables. Known for its ability to spark the immune system into action, quercetin is rapidly taking its place at the top of the antioxidant pyramid. Some people have trouble eating garlic and onions due to the sharp taste so supplementing may be a good option.

Blueberries, Acai Berries and Grapes: Humans have been eating berries and grapes since early in our history. The flavonoids in these foods have been shown to help our immune system attack and destroy rogue cancer cells before they have a chance to develop and become malignant. Enjoy 1 to 2 servings of these super foods for maximum cancer protection.

Diet is our most powerful agent in the fight against many diseases. Adding natural foods including those packed with flavonoids gives our body the ammunition to fight many dangerous lines of cancer so we can live a life free of disease.

Article References:
http://www.ncbi.nlm.nih.gov/pubmed/...
http://cebp.aacrjournals.org/conten...
http://aje.oxfordjournals.org/conte...
http://www.informaworld.com/smpp/se...

About the author

John Phillip is a Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your Free 48 page copy of 'Your Healthy Weight Loss Plan'.

Learn more: http://www.naturalnews.com/030582_flavonoids_cancer.html#ixzz16qTryo8s

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Nutrition & Elimination Of Toxins Prevent & Cure Disease: Antoine Bechamp vs. Louis Pasteur

most illness is due to cellular malfunction caused by cellular toxicities and cellular malnutrition, both of which can be avoided and overcome naturally.

Louis Pasteur, the so-called "father of modern germ theory" so widely revered by mainstream medicine,

a more esteemed contemporary whose works Pasteur plagiarized and distorted.
Antoine Bechamp, one of France`s most prominent and active researchers and biologists whose theories and research results stood in stark opposition to Pasteur`s germ theory.

Bechamp, on the other hand, proved through original research that most diseases are the result of diseased tissue and that bacteria and viruses are largely after-effects instead of causes of disease.

Antoine Bechamp was able to scientifically prove that germs are the chemical by-products and constituents of pleomorphic microorganisms enacting upon the unbalanced, malfunctioning cell metabolism and dead tissue that actually produces disease. Bechamp found that the diseased, acidic, low-oxygen cellular environment is created by a toxic/nutrient deficient diet, toxic emotions, and a toxic lifestyle.

Pasteur`s germ theory ended up winning the day with mainstream medicine - owing in large part to the fact that the theory enabled mainstream medicine to hugely profit from the patented drugs and treatments for fighting germs.

Hippocrates also advised, "Leave your drugs in the chemist`s pots if you can cure your patient with food."

Lack of nutrition combined with exposure to toxins is what causes us to become ill.

the words of Thomas Edison may prove to be a welcome prophesy:
"The doctor of the future will give no medicine but will interest his patients in the care of the human frame, in diet and in the cause and prevention of disease."
+++

Louis Pasteur vs. Antoine Bechamp: Know the True Causes of Disease

Saturday, November 13, 2010 by: Tony Isaacs, citizen journalist
http://www.naturalnews.com/030384_Louis_Pasteur_disease.html

(NaturalNews) Mainstream medicine believes that virtually all illness is caused by germs or genetic hereditary weakness, as well as deformities and trauma injuries. Their solution and strategy is to have us believe that there are over 10,000 different diseases and that each of these diseases requires outside intervention from drugs and surgery. The truth is that most illness is due to cellular malfunction caused by cellular toxicities and cellular malnutrition, both of which can be avoided and overcome naturally.

It was Louis Pasteur, the so-called "father of modern germ theory" so widely revered by mainstream medicine, who was largely responsible for germ theory being a primary precept of today`s medical practice. Few people are aware of the controversy which surrounded Pasteur in his early days or of the work of a more esteemed contemporary whose works Pasteur plagiarized and distorted. That contemporary was fellow French Academy of Sciences member Antoine Bechamp, one of France`s most prominent and active researchers and biologists whose theories and research results stood in stark opposition to Pasteur`s germ theory.

Pasteur essentially dug up the germ theory of disease and put his name on it. It wasn`t a new idea. The concept, which theorizes that many diseases are caused by germs, had actually been outlined by other people many years before. Pasteur nevertheless claimed to have "discovered" germs. Bechamp, on the other hand, proved through original research that most diseases are the result of diseased tissue and that bacteria and viruses are largely after-effects instead of causes of disease.

Antoine Bechamp was able to scientifically prove that germs are the chemical by-products and constituents of pleomorphic microorganisms enacting upon the unbalanced, malfunctioning cell metabolism and dead tissue that actually produces disease. Bechamp found that the diseased, acidic, low-oxygen cellular environment is created by a toxic/nutrient deficient diet, toxic emotions, and a toxic lifestyle. His findings demonstrate how cancer develops through the morbid changes of germs to bacteria, bacteria to viruses, viruses to fungal forms and fungal forms to cancer cells.

After some initial controversy, Pasteur`s germ theory ended up winning the day with mainstream medicine - owing in large part to the fact that the theory enabled mainstream medicine to hugely profit from the patented drugs and treatments for fighting germs. After all, had Bechamp`s discoveries been incorporated into current medical curriculum, it would likely have meant a virtual elimination of disease and the end of the pharmaceutical industry.

The germ theory of medicine stands in stark contrast to thousands of years of man looking to nature to nourish and heal it, dating back to ancient Chinese medicine which treated the whole body instead of the symptoms of illness. As Hippocrates, "the father of medicine" observed 2400 years ago, "Nature is the physician of man." Hippocrates also advised, "Leave your drugs in the chemist`s pots if you can cure your patient with food."

Though mainstream medicine might have us believe otherwise, the simple truth is that no one ever became ill due to a deficiency in pharmaceutical drugs. Lack of nutrition combined with exposure to toxins is what causes us to become ill.

Someday, germ theory and unnatural drugs will be relegated to the science junk pile where they belong and man will re-discover the value of eating a nutrient-dense organic diet, avoiding toxins and nutritional deficiencies and living a healthy lifestyle. When that happens, the words of Thomas Edison may prove to be a welcome prophesy:

"The doctor of the future will give no medicine but will interest his patients in the care of the human frame, in diet and in the cause and prevention of disease."

Sources included:

http://arizonaenergy.org/BodyEnergy...
http://en.wikipedia.org/wiki/Germ_t...
"Cellular Toxicities & Cellular Insufficiencies", The Crusador, May/June 2010 edition
http://www.naturalnews.com/028093_l...

About the author

Tony Isaacs, is a natural health author, advocate and researcher who hosts The Best Years in Life website for baby boomers and others wishing to avoid prescription drugs and mainstream managed illness and live longer, healthier and happier lives naturally. Mr. Isaacs is the author of books and articles about natural health, longevity and beating cancer including "Cancer's Natural Enemy" and is working on a major book project due to be published later this year.
Mr. Isaacs is currently residing in scenic East Texas and frequently commutes to the even more scenic Texas hill country near San Antonio and Austin to give lectures in health seminars. He also hosts the CureZone "Ask Tony Isaacs - featuring Luella May" forum as well as the Yahoo Health Group "Oleander Soup" and he serves as a consultant to the "Utopia Silver Supplement Company".

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• Disease names like diabetes and osteoporosis are misleading and misinform patients about disease prevention

• Heal yourself in 15 days: Stop making disease by embracing the recipe for health (part eight)

• Psychiatry and disease mongering: Road Rage Disorder is latest spontaneously "discovered" disease

• The Cure Con: how you're being deceived by charities that claim to be racing for the cure for cancer and other chronic diseases

• Medical myths explained: Why health researchers mistakenly think one disease causes another

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Child Gives Great Lecture - What's Wrong With Our Food System

Nov 05, 2010     What's Wrong With Our Food System Birke Baehr wants adults to know that while they might be oblivious for a while, once they are in the know kids are interested and concerned about what is happening to the American food system. They want to learn more about where the food they are eating is coming from, what they can do to make the system better, and what their choices are. Watch an articulate and upbeat Birke tell it like it is. KarmaTube is a repository of inspiring online videos coupled with small, be-the-change actions that everyone can engage in. Our weekly videos reach 32793 active subscribers. Thank you for your partnership in service.     about us | unsubscribe | more videos

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Flex Muscle To Make Better Choices - Over Rides Compulsive Choices

tighten ... muscles, regardless of which muscles ... tightened -- hand, finger, calf, or biceps -- ... greater ability to make better choices
muscle tightening specifically helped when the choice aligned with the participants' goals.
tightening of muscles only helped at the moment people faced the ... dilemma  [Over Rides Compulsive Choices]

	Medical science discovers remarkable yet simple way to instantly increase your willpower Thursday, October 28, 2010 by: S. L. Baker, features writer http://www.naturalnews.com/030208_willpower_mind-body_medicine.html

(NaturalNews) Here's good news that's just in time to help you avoid the temptation of sugary goodies served up at holiday parties. If you feel your willpower weakening as you pass the desserts piled high, just tighten up your muscles -- flex any of them, including your finger or calf muscles. Sound crazy? Not according to new research. Scientists have found that firming muscles literally shores up self-control.

Researchers Iris W. Hung of the National University of Singapore and Aparna A. Labroo of the University of Chicago collaborated on a study that put volunteers through a range of self-control dilemmas revolving around accepting immediate pain for long-term gain. For example, in one study participants held their hands in an ice bucket to demonstrate pain resistance and, in another, the research subjects had to drink a healthy but awful-tasting vinegar drink.

In yet another experiment, study participants decided whether they could look at disturbing information about injured children devastated by the earthquake in Haiti and donate money to help. And in a final study, the volunteers were observed while making food choices for lunch at a local cafeteria to see if tightening muscles helped them overcome picking tempting but not-good-for-them foods.

"Participants who were instructed to tighten their muscles, regardless of which muscles they tightened -- hand, finger, calf, or biceps -- while trying to exert self-control demonstrated greater ability to withstand the pain, consume the unpleasant medicine, attend to the immediately disturbing but essential information, or overcome tempting foods," the authors concluded in their paper, which was just published in the Journal of Consumer Research.

The researchers found that the muscle tightening specifically helped when the choice aligned with the participants' goals. For example, if a person didn't want to eat healthy foods, tightening their muscles wouldn't keep them from chowing down on sugary junk. Hung and Labroo also found that the tightening of muscles only helped at the moment people faced the self-control dilemma. In other words, tightening your muscles before faced with a plate of sugar cookies doesn't work but tightening your muscles when the cookies are in front of you seems to.

Bottom line: the research is a new example of the connection between the body and the mind. "We draw on theories of embodied cognition to explain our results, and we add to that literature by showing for the first time that one's body can help firm willpower and facilitate the self-regulation essential for the attainment of long-term goals...The mind and the body are so closely tied together, merely clenching muscles can also activate willpower," the authors stated in their paper. "Thus simply engaging in these bodily actions, which often result from an exertion of willpower, can serve as a non-conscious source to recruit willpower, facilitate self-control, and improve consumer will."

For more information:
http://www.journals.uchicago.edu/do...

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