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Forwarded Message From: globalvisionary@cybernaute.com (jean hudon) DATE: Fri, 6 Apr 2001 00:07:07

Food Awareness Note from Jean: I really recommend you give a thorough look at http://members.tripod.com/immune_disorders/index.html

HYPOTHESIS FOR THE CAUSE HENCE THE SOLUTION FOR THE GLOBAL HUMAN IMMUNE DEFICIENCY EPIDEMICS

By Allene R. Wahl, Ph.D., C.N.C., author a relevant excerpt:

The Cause

The first of three necessary components for the current epidemiological immune disorders appears to be the insidious bio-accumulative effects of environmental toxins invivo (including chemical, electronic and nuclear radiation.) Secondary, common component being poor nutrition, emotional stressors, and/or the use of drugs (recreational, prescribed, vaccines [especially uncontested antibiotics, birth control drugs, cortisones]) creating an immune compromised situation with gut dysbosis allowing for the third component of opportunistic viral, fungal, parasitic and bacterial pathogens to strongly manifest. The primary reason for this situation is a growing global ambient toxic environment that is much more serious than previously suspected, contaminating our air, food and water. These data obviates new thought in medicine regarding the importance of nutrition and the negative effects of toxins on the human condition. Addendum: Refer also to book "Deadly Deception" by Dr. Robert E. Willner, M.D., Ph.D. and "AIDS" by Prof. Peter Duesberg, et al, and check out website:

http://www.virusmyth.com/aids/data/vkmicro.htm. Also Dr. Michael Biamonte has an excellent immune program in NY, NY, among other enlightened physicians.

THIS IS RELATED TO THE INCREASING DEMINERALIZATION OF AGRICULTURAL SOILS DUE TO CHEMICAL AGRIBUSINESS METHODS OF FARMING. FOR HEALTHY PLANTS, ANIMALS *AND PEOPLE*, YOU NEED TO HAVE MICROORGANISMS-RICH HEALTHY SOIL WHICH ONLY FERTILIZING WITH COMPOST CAN HELP MAINTAIN ALIVE AND BALANCED

Date: Thu, 29 Mar 2001 From: Terry Beyers <hogoddy@sprynet.com>

Subject: Vegetables Without Vitamins Brought to you by Susan Callaway, R.N. LE Magazine March 2001

Vegetables Without Vitamins

Imagine the surprise of going online and discovering that the vitamin and mineral content of vegetables has drastically dropped.

That’s what happened to nutritionist, Alex Jack, when he went to check out the latest US Department of Agriculture food tables. The stunning revelation came after Jack compared recently published nutrient values with an old USDA handbook he had lying around. Some of the differences in vitamin and mineral content were enormous-a 50% drop in the amount of calcium in broccoli, for example. Watercress down 88% in iron content; cauliflower down 40% in vitamin C content-all since 1975.

Jack took his findings to the USDA, hoping for a reasonable explanation. That was two years ago. He’s still waiting. So is Organic Gardening magazine, which published an open letter, seeking an explanation from Dan Glickman, Secretary of Agriculture. Glickman didn’t respond, but USDA employee, Phyllis E. Johnson did. Johnson (who is head of the Beltsville area office), suggested to Organic Gardening that the nutrient drain should be put in context. According to her, the 78% decrease in calcium content of corn is not significant because no one eats corn for calcium. She further explains that the problem may not even exist at all; that the apparent nutrient dips could be due to the testing procedures. For example, "changes in the public’s perception of what the edible portion is may determine what parts have been analyzed over time." In other words, back when the old food tables were made up, people may have been eating the cob too, so they got more nutrients.

The vitamin drain

We decided to look into this further. Jack had used a 1975 version of the food tables for his research. We dredged up a 1963 version. After comparing the nutrient values for over a dozen fruits and vegetables, it was clear that the nutrient value of many foods has dropped, in some cases drastically. For example, the amount of vitamin C in sweet peppers has plummeted from 128 mg to 89 mg. The vitamin A in apples has dropped from 90 mg to 53 mg. The fall-offs seem to be limited mostly to vegetables, and some fruits.

Some vegetables appear to be gaining vitamins-at least vitamin A. Carrots, for example, have more of the vitamin now than they did in 1963. Why is a mystery. But the phenomenon has apparently occurred just in the nick of time. The National Academy of Sciences has issued an alert that it takes twice as many vegetables to get the daily requirement of vitamin A as previously thought. Carrots and pumpkin are exempt from the caveat.

Despite the apparent increase of vitamin A in carrots, most vegetables are losing their vitamins and minerals. Nearly half the calcium and vitamin A in broccoli, for example, have disappeared. Collards are not the greens they used to be. If you’re eating them for minerals and vitamin A, be aware that the vitamin A content has fallen from 6500 IUs to 3800 IUs. Their potassium has dropped from from 400 mg to 170 mg. Magnesium has fallen sharply-57 mg to 9. Cauliflower has lost almost half its vitamin C, along with its thiamin and riboflavin. Most of the calcium in pineapple is gone-from 17 mg (per 100 grams raw) to 7. And the list goes on and on.

The USDA refuses to act

What’s the deal on this nutrient drain? We decided to ask USDA ourselves, so we contacted the head of the USDA Agricultural Research Service, whose job it is to track the vitamins in food, among other things. Mr. Edward B. Knipling responded to our inquiry with a restatement of Ms. Johnson’s letter to Organic Gardening magazine. So we pressed for a better answer. Isn’t the agency concerned that Americans may not be getting the vitamins they think they are? What about the food pyramid? Won’t a nutrient drain upset the pyramid? Already the National Academy of Sciences is telling us our vegetables don’t have as many vitamins as they’re supposed to. Will the USDA double the required servings of vegetables to make up for the vitamin loss? So far, no answer from the agency.

The question is, what is the nature and extent of the problem? Vegetables are a major source of nutrition. Without them, humans miss out on important vitamins, minerals and phytonutrients. Many nutrients (such as folate) weren’t measured in the past. If they are also disappearing, the extent is unknown. What about more exotic nutrients such as flavonoids, or compounds like I3C? These aren’t tracked by the USDA. Are they disappearing also?

CLIP

According to one study, less than one-third of Americans get the minimum five servings of fruits and vegetables a day, let alone the recommended nine. According to Balzer’s data, the percentage of Americans who buy healthy groceries is about 10%. The other 90% relies on ketchup, onions, fat-free snacks, ice cream, cheese and Sweet Tarts as their source of nutrition. Now we find out that even if a person accidentally eats a vegetable, it may not contain the nutrients it’s supposed to. What can a person do?

Vitamin supplements work

"...the nutritional content of produce is not as important as things like appearance and big yield. In other words, the view of commercial growers is that food is a product in the same way that running shoes are a product. Looks are more important than substance."

Supplements have proven their worth in scientific studies. Cancer, heart attacks, bone loss, stroke and macular degeneration-most any degenerative disease you can think of can either be prevented by, or ameliorated by, the right nutrients given in supplement form. Over the long term, the benefits can really add up. For example, nurses who took multi-vitamins containing folic acid for fifteen years slashed their risk of colon cancer by 75%. Folate from food didn’t work as well. No one knows why, although bioavailability problems may be to blame. It’s estimated that about 90% of the population gets less folate per day than necessary for health (400 micrograms).

CLIP

The USDA is apparently unconcerned and not interested in the vitamin drain, despite its mandate to ensure high quality safe foods. In her letter to Organic Gardening, Ms. Johnson said that the nutritional content of produce is not as important as things like appearance and big yield. In other words, Ms. Johnson espouses the view of commercial growers that food is a product in the same way that running shoes are a product. Looks are more important than substance. That view of vegetables and fruits reduces your spinach salad to pretty roughage, and your chances of meeting RDAs to slim.

The USDA can be accessed at http://www.usda.gov. The food tables are available online.

The folks who do the food testing are in the Agricultural Research Service which can be accessed at www.ars.usda.gov.

*1963 values have been set at 100%

  • References
  • CLIP

    Date: Thu, 29 Mar 2001 From: Tirjah <hogoddy@sprynet.com>

    Subject: SunToads Health News 170. Multiple Sclerosis - Milk connection?

    Health Freedom Resources - Public Awareness Announcement #20

    This PAA centers around the connection between Multiple Sclerosis (MS), and Type 1 (juvenile) diabetes and the consumption of dairy products.

    It is brought to you by the Not Milk Man himself, Robert Cohen. http://www.notmilk.com

    Multiple Sclerosis (MS) is a common neurological disease, affecting approximately 300,000 Americans. Two-thirds of those diagnosed with MS are women.

    Most researchers believe that MS is an auto immune disease. Auto means "self." The body’s reaction to a foreign protein is to destroy that antigen-like invader with an antibody. The antibody then turn upon one’s own cells. That is an auto-immune response. In the case of MS, the body’s response is to attack the outer membrane-protecting nerve cells, or the myelin sheath.

    Symptoms of MS include tingling or numbness of the limbs, paralyses, and vision problems. Sometimes MS patients experience slurred speech accompanied by chronic pain.

    MS costs approximately $2.5 billion each year in America. MS is found in milk-drinking populations. It is interesting to note that Eskimos and Bantus (50 million living in East Africa) rarely get MS. Neither do those native North and South American Indian or Asian populations that consume no dairy products.

    Many physicians have noted a dairy link to MS. Many little clues have been reinforced by one very large clue, just published. Each clue provides a piece of the puzzle.

    Norway has the highest rates of milk and dairy consumption in the world. Dr. Ashton F. Embry analyzed geographical regions, and provides this dairy clue: http://www.DIRECT-MS.org/ He writes:

    "...In Norway MS is up to five times more common in the inland farming areas than in the relatively nearby coastal fishing areas."

    John McDougall, M.D., cites the British medical journal Lancet in pointing out that a diet filled with dairy products has been closely linked to the development of MS. (The Lancet 1974;2:1061)

    Dr. Luther Lindner is involved in clinical MS experiments at Texas A & M University College of Medicine. Lindner, a pathologist, writes on his website:

    "It might be prudent to limit the intake of milk and milk products."

    http://www.sky.net/~dporter/MSCFSABX.htm

    A worldwide study published in the journal Neuroepidemiology revealed an association between eating dairy foods (cow’s milk, butter, and cream) and an increased prevalence of MS. (Neuroepidemiology 1992;11:304-12.)

    The April 1, 2001 issue of the Journal of Immunology will contain a study linking MS to milk consumption. It has long been established that early exposure to bovine proteins is a trigger for insulin dependent diabetes mellitus. Researchers have made that same milk consumption connection to MS.

    The July 30, 1992 issue of the New England Journal of Medicine first reported the diabetes auto immune response milk connection:

    "Patients with insulin dependent diabetes mellitus produce antibodies to cow milk proteins that participate in the development of islet dysfunction. Taken as a whole, our findings suggest that an active response in patients with IDDM (to the bovine protein) is a feature of the auto immune response."

    In October of 1996, The Lancet reported:

    "Antibodies to bovine beta-casein are present in over a third of IDDM patients and relatively non-existent in healthy individuals."

    Two months later (December 14, 1996), The Lancet revealed:

    "Cow’s milk proteins are unique in one respect: in industrialized countries they are the first foreign proteins entering the infant gut, since most formulations for babies are cow milk-based. The first pilot stage of our IDD prevention study found that oral exposure to dairy milk proteins in infancy resulted in both cellular and immune response...this suggests the possible importance of the gut immune system to the pathogenesis of IDD."

    THE MULTIPLE SCLEROSIS/MILK CONNECTION

    Michael Dosch, M.D., and his team of researchers have determined that multiple sclerosis and type I (juvenile) diabetes mellitus are far more closely linked than previously thought. Dosch attributes exposure to cow milk protein as a risk factor in the development of both diseases for people who are genetically susceptible. According to Dosch:

    "We found that immunologically, type I diabetes and multiple sclerosis are almost the same, in a test tube you can barely tell the two diseases apart. We found that the auto-immunity was not specific to the organ system affected by the disease. Previously it was thought that in MS auto-immunity would develop in the central nervous system, and in diabetes it would only be found in the pancreas. We found that both tissues are targeted in each disease." (Journal of Immunology, April, 2001)

    I hope this helps to inform you about some of the hidden health hazards from the routine consumption of commercial dairy products. Thanks.

    PUBLIC AWARENESS ANNOUNCEMENTS - BACK ISSUES: http://www.healthfree.com/paa/index.html

    19 - SARAFEM - Prozac behind a mask.

    17 - Soy Alert!

    16 - Coffee - Earth’s Deadly Poison

    15 - The Ritalin Lie

    14 - Dangers of Vaccinations

    13 - Mom Cures Child by Eliminating Milk

    12 - Alka-Seltzer, Contac, Dexatrim, etc., Warnings!!

    11 - Cancelled

    10 - Milk is Bad, Um’Kay II

    9 - Milk is Bad, Um’Kay

    8 - Aluminum - Metal Poison

    7 - Soft Drinks - Hardcore Toxicity

    6 - Why Organic Really is Better

    5 - 101 Reasons Why I am a Vegetarian

    4 - Say NO to Canola Oil

    3 - Aspartame (Nutrasweet) Kills

    2 - Fluoride - Cure or Curse?

    1 - Radiation Ovens, the Proven Dangers of Microwaves

    Thank you,

    Ron Radstrom,

    Founder Health Freedom Resources

    Date: Wed, 28 Mar 2001 From: Tirjah <hogoddy@sprynet.com> Subject: The "Trojan Fish" Syndrome

    Joseph Mendelson, J.D., Legal Director, Center for Food Safety

    http://www.centerforfoodsafety.org http://www.foodsafetynow.org says:

    "Two University of Purdue researchers found that when you engineer human growth genes or other growth genes into fish, you get superfish. These huge fish have human growth genes in every cell of their bodies. And it turns out that the females are attracted to the larger male fish, the ones that are genetically engineered with these growth hormones. So they have a selective advantage. The genetically engineered males create more offspring. However, the researchers also discovered that these new growth hormones cause a one-third greater mortality in the offspring. So here you have Darwin on his head. You have a selective advantage in the genetically engineered fish, as far as reproduction, but their offspring are dying at a one-third greater rate than the offspring of the normal fish. Scientists found that putting 60 genetically engineered fish into a population of 60,000 native fish could render the entire species extinct in as little as forty years. This ‘Trojan Fish’ syndrome demonstrates the extraordinary ecological threat of genetic engineering.

    Meanwhile, our own Food and Drug Administration is in the process of approving these fish."

    From: DR_00@webtv.net (Dana Redding) Date: Sun, 1 Apr 2001

    Date: Mon, 26 Mar 2001 From: Fluoride Action Network <media@fluoridealert.org>

    Subject: [BRC-ANN] Is Fluoride Adversely Affecting Minority Children?

    FOR IMMEDIATE RELEASE March 23, 2001

    Is Fluoride Adversely Affecting Minority Children’s Intelligence and Behavior? Dartmouth Researcher Finds Increased Uptake of Lead CANTON, NEW YORK

    The chemicals currently used to fluoridate much of the water in the US may be causing increased blood lead levels in children, results of a new study show.

    Dr. Roger Masters of Dartmouth College and colleagues looked at data consisting of over 150,000 children’s blood lead tests, and found levels significantly elevated in areas where chemicals known as silicofluorides (SiF), used in over 90% of the fluoridated water in the US, are used. Controlling for other factors associated with high blood lead, the odds of children having venous blood lead over the standard cut-off of 10ug/dL were significantly higher where SiFs were in use, with the odds often doubled or tripled for minorities.

    "Our findings suggest that water fluoridation—often justified by supposed benefits to minorities—actually has extremely NEGATIVE effects. Given the link between high blood lead and hyperactivity, learning disabilities, drug use, and aggressive behavior, many of the stereotypical racially biased beliefs about Blacks and Hispanics have apparently been reinforced by the unsuspected effects of toxic chemicals intentionally added to the water supply" asserts Masters. The study, published in the journal "Neurotoxicology", reinforces the findings of two previous studies by the same researchers. Other data, now in press, show that controlling for other factors, SiF usage also contributes to significant increases in rates of violent crime, says Masters.

    "Dumbing Down" and Behavioral Effects

    "Apart from other dangerous effects, the tendency of SiF to enhance absorption of lead is of incalculable importance, because among the well-known consequences are its effects on intelligence and cognitive ability, which can be permanent and severe," according to Masters. Even at levels below 10ug/dL, researchers have found subtle but dangerous deficits in learning and behavior. A recent study conducted at Children’s Hospital Medical Center in Cincinnati found slight, but detectable, impairment at levels as low as 5ug/dL, half the current standard used for determining elevated lead levels. In addition, each increase of 1ug/dL was found to cause a 1% decrease in children’s reading scores.

    Along with causing learning problems, lead can have other adverse health effects as well, such as increases in ADD/ADHD symptoms, violent behavior, and drug use, studies have shown. (See http://fluoridealert.org/lead.htm for additional information) Are the Alleged Benefits of Fluoridation Worth the Risk?

    "Even if fluoridation does provide some modest benefit in regard to tooth decay, society really needs to take a good hard look at its priorities here," says Paul Connett, Ph.D., of the Fluoride Action Network (FAN), an international coalition of organizations helping to raise awareness of fluoride’s health and environmental hazards. "With rates of ADD/ADHD at record levels and still rising, is a minute benefit to teeth worth the risk of higher lead levels?" asks Connett. "In fact, several recent studies have shown that rates of tooth decay do NOT rise after water fluoridation is stopped, but may actually decrease. If people want to take the gamble with fluoride (a known enzyme poison) it makes more sense to do as the Europeans do, and use topical fluoride instead," he maintains.

    Untested Chemical

    "Most people would be shocked to learn that there have been no adequate studies of long-term low-level exposure to silicofluorides," states Masters. "Even the EPA admits it has no data on the health and behavioral effects of SiFs."

    "Shouldn’t we stop intentionally exposing 140 million Americans to an untested chemical until the risks are extensively and objectively evaluated by independent researchers?" asks Dr. Masters. For additional information on the latest study, as well as other related information, go to http://fluoridealert.org/lead.htm Source: Neurotoxicology 2000; 21: 1091-1100

    Contact: Roger Masters, PhD, Foundation for Neuroscience and Society, Dartmouth College, phone: 603-646-2153, email: Roger.D.Masters@Dartmouth.edu (Questions related to fluoride - -- lead association)

    Paul Connett, PhD, Fluoride Action Network, St. Lawrence University, Phone:

    315-379-9200, Fax: 315-379-0448, Email: pcon@fluoridealert.org or media@fluoridealert.org URL: http://www.fluoridealert.org (Questions related to fluoride or water fluoridation)

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