From: Newsmax Health
Date: Tue, Apr 9, 2013 at 3:09 AM
Subject: Margaret Thatcher's Stroke-Dementia Battle; Red Meat Heart Culprit ID'd; Calcium Thwarts Kidney Stones
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Cheap cures is about alternative medicine, food as medicine, nutrition, disease prevention, healthy lifestyle, exercise and health, herbal medicine. The alternative medicine part means it covers, spiritual, Oriental, Chinese, ancient, and Ayurvedic medicine, public health, libre, gamutan, bayan, kaya
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Astaxanthin: The defining natural miracle of the 21st century?
Have you heard the recent rumblings over this NEW medical marvel? This one breakthrough is showing the ability to help keep your heart pumping powerfully, your vision clear as crystal, your brain witty and fast-and SO MUCH MORE. It's called astaxanthin, and it has the strength to hunt down age-inducing free radicals like you've never seen before. And now new technology is allowing experts to cultivate it for a huge anti-aging punch. Become one of the first to experience the all-out blitz on aging that only the new marvel, astaxanthin can deliver. http://clicks.wrightnewsletter.com//t/AQ/AAngAw/AAnx3g/AAYjWg/AQ/A1qd1Q/qVVN Dear Reader, Last week, a few news outlets broke the big story that an ingredient in soda could cause cancer. Um, where in the world have they been? Over a year ago, I told you about the Center for Science in the Public Interest study that found that the "caramel coloring" in soda isn't as harmless as it sounds. In fact, that coloring comes from a high-pressure reaction between sugar and ammonia and sulfites, resulting in the coloring along with 2-methylimidazole (2-MI) and 4 methylimidazole (4-MI). As I reported last February, in government studies, these beauties caused several types of cancer (lung, liver, thyroid) in lab animals. I also reported that the study showed that there were "significant" levels of one of these compounds in at least five brands of cola they analyzed in that study. The question on everyone's lips then was this: What in the world is this junk doing in the food supply, especially if it's only there so the soda looks pretty and soda-like? At the time, the American Beverage Association was all in a tizzy about this 4-MI finding. "It's not a threat!" they claimed. "It's in lots of other stuff!" they cried. Well, it seems that the tune has changed. Too bad it took a year, but I suppose I should look on the bright side. News just hit that soda giants Coca-Cola and Pepsi will be changing the way they make their products so there's "less" 4-MI. Of course, this isn't out of the goodness of their hearts--they're doing this to avoid having a cancer-warning label slapped on bottles of Coke and Pepsi. They've already made the change in California, but they're changing the process across the United States to make it easier to manage their product. Through all this, they maintain that there's nothing wrong with the old formula and that the change isn't justified. They're just playing along. In fact, they're trying to play themselves off as martyrs here--changing their products so they're not subject to an evil "scientifically unfounded warning." Poor soda makers--so misunderstood and maligned! So, at least a bit of change has resulted from this finding--it took a while, but it's something, right? Now if they'd just do something about that HFCS... Yours in good health, Christine O'Brien P.S. Keep reading to find out what oolong tea is, and whether it has a place in your health regimen.
Avoid the stop-and-start and...
Pee Like a Firehose! New findings are so cutting-edge, even your doctor may not have been briefed. This amazing alternative could be the answer to a healthy prostate FAST & FOREVER... http://clicks.wrightnewsletter.com//t/AQ/AAngAw/AAnx3g/AAYjWw/AQ/A1qd1Q/lp21 To start receiving your own copy of the Health e-Tips, visit: http://www.wrightnewsletter.com/etips/freecopy.html Or forward this e-mail to a friend so they can sign-up to receive their own copy of the Health e-Tips. Oolong an option? Q: What kind of tea is oolong tea? Is it herbal or black? Are there any benefits to drinking it? Dr. Wright: Oolong tea is part of the "real" tea family that also includes black, green, and white varieties. Oolong is sometimes referred to as semi-fermented and is somewhere in between black tea and green tea in terms of how long it is processed. It is a very popular variety in China in particular. Because it is a true tea, oolong shares many of the same benefits of green tea. However, since it does undergo the fermentation process for slightly longer, it may contain less of some healthful elements than green tea, but more than black tea. Its caffeine content is in the middle of these two varieties as well. Bear in mind we are not addressing anyone's personal situation and you should rely on this for informational purposes only. Please consult with your own physician before acting on any recommendations contained herein.
Stop the unexplained ringing, buzzing, clicking and popping in your ears.
These "unexplained" noises are called tinnitus. And while the mainstream medical establishment may have admitted defeat, we have the solutions you're looking for to silence that "orchestra" once and for all. Stop the chirping and the whistling. Discover the hidden causes and the little known solutions -- most of them are free and easy to implement -- that the mainstream never even thought to look for. Visit this link and get all the information you need to find the golden silence you've been looking for -- Risk free! http://clicks.wrightnewsletter.com//t/AQ/AAngAw/AAnx3g/AAYjXA/AQ/A1qd1Q/frLM Sources: "Coke and Pepsi change manufacturing process to avoid cancer warning," BBC News (bbc.co.uk) "Sodas Contain Animal Carcinogen, Study Finds," Food Safety News (foodsafetynews.com) To start receiving your own copy of the Health e-Tips, visit: http://www.wrightnewsletter.com/etips/freecopy.html Or forward this e-mail to a friend so they can sign-up to receive their own copy of the Health e-Tips. Copyright (c)2012 by NewMarket Health Publishing. Health e-Tips may not be posted on commercial sites without written permission. Before you hit reply to send us a question or request, please visit here http://wrightnewsletter.com/frequently-asked-questions/ If you'd like to learn more about Nutrition & Healing, search past e-letters and products or you're a N&H subscriber and would like to search past articles, visit http://www.wrightnewsletter.com Cure the causes of chronic disease. Learn how you can receive your "Library of Food and Vitamin Cures" absolutely FREE. http://clicks.wrightnewsletter.com//t/AQ/AAngAw/AAnx3g/AAOeNA/AQ/A1qd1Q/vO6O. If you want to end your e-Tips subscription or you need to change your e-mail address, please follow the instructions below. Your changes will be effective immediately. However, if you do not follow the instructions below and simply hit reply instead, we may not receive your request and cannot assure you that it will be completed. Please note: We sent this e-mail to: JORGE.SAGUINSIN@gmail.com because you subscribed to this service. Manage your subscription: To end your Health e-Tips subscription...visit this address: Unsubscribe Here To manage your subscription by mail or for any other subscription issues, write us at: Order Processing Center Attn: Customer Service P.O. Box 925 Frederick, MD 21705 USA |
Newsletter #171 Lee Euler, Editor |
Web Version | Subscribe | Back Issues | Resource Center | Feedback About Cancer Defeated! |
Would you ever eat GRAY meat?
Your knee-jerk reaction would probably be to say "NO WAY!" Gray meat likely makes you think of something rotten that would make you sick. Consumers want nice, fresh-looking red meat. But appearances can be deceiving. Keep reading and I'll explain. . .
Continued below. . .
Believe it or not—gray is the color that meats like bacon and hot dogs would be if there were no sodium nitrite added to stabilize the red color and add flavor.
According to the Center for Science in the Public Interest (CSPI)1, when nitrite is added to food it can lead to the formation of cancer-causing chemicals called nitrosamines. These compounds are carcinogens that researchers have linked to cancers of the bladder, brain, esophagus, mouth, and stomach. So meat that's been doctored to look healthy isn't really healthy. You might be better off eating gray meat. You should know that nitrites also occur naturally in many green vegetables, such as celery, lettuce and spinach. Does that give you an excuse to avoid eating your veggies? Nice try. . .but no. You see, vegetables also have healthy doses of vitamins C and D, which help block the formation of cancer-causing nitrosamines. This is why eating plenty of vegetables can actually reduce your cancer risk. As for the cured meats—you'd be better off eating them sparingly or not at all. Maybe it would help to take extra vitamins when you do eat them — that's speculation on my part, but it makes sense. For me, cured meats are a treat I have a few times a year — when I'm someone's guest, for example, and sausage or bacon is on the breakfast menu. The rest of the time there are plenty of good meats that are much less processed and chemicalized. The problem is nitrites are not the only food additive you should watch out for…
Ever seen these words on your food labels?
Some food additives have been used for centuries to preserve the flavor of food and enhance its appearance. Included are items such as salt in meats… vinegar for pickling… and sulfur dioxide to prevent wine from spoiling.
But in the mid-20th century, processed foods became more popular. This led to the development of more chemical additives such as:
The Food and Drug Administration (FDA)2 maintains a database of over 3,000 additives used in the foods we eat every day! According to the agency, these additives help improve or maintain food.
You might be wondering just how safe for consumption these chemical additives really are. It would take far more than one article to answer the question in full. But let's take a brief look at what we know about some other popular preservatives besides nitrites…
These toxic twins have government
health agencies battling!
Butylated hydroxyanisol (BHA) and butylated hyroxytoluene (BHT) are widely used to prevent oils from becoming rancid. You'll find them in a wide variety of foods including cereals, gum and potato chips.
BHT is a widely used preservative that's supposedly safe for people to eat and is even sold as a supplement. Years ago, I saw it recommended by some alternative practitioners as a treatment for herpes, because it's a powerful antiviral. But more recent research suggests it may not be a good idea to consume it. Studies have linked the use of BHA with the formation of stomach cancer in hamsters, mice and rats. Critics argue that these results shouldn't be used to determine the chemicals' safety for human consumption because the cancers occured in the animals' forestomach—an organ that humans don't have. Apparently the FDA agrees, given that they still allow BHA to be added to foods. But the Department of Health and Human Services (HHS)3 considers BHA to be "reasonably anticipated to be a human carcinogen." Studies also show both BHA and BHT cause liver and kidney damage. Forestomach or not—I prefer to avoid anything that causes three different kinds of animals to develop cancer! Related to BHA/BHT is a preservative called propyl gallate. It is often used in tandem with BHA or BHT to prevent fats and oils from spoiling. You'll often see it used in chicken soup base, potato sticks and vegetable oil. Propyl gallate is known to cause kidney, liver and intestinal problems. It also may cause allergic reactions in people with asthma and/or sensitivity to aspirin. Animal studies suggest propyl gallate increases the risk of getting cancer. However, due to limitations in the studies, scientists have said they cannot be certain that propyl gallate directly causes cancer. In any case, it seems this should be enough to raise some red flags and curtail the use of these food additives. And yet they're still widely present in the food we eat. This is because the FDA continues to place a golden seal on these and other dangerous chemical additives. The agency website says "food and color additives are more strictly studied, regulated and monitored than at any other time in history." If you read a bit further, you'll see a weak disclaimer that states "FDA can never be absolutely certain of the absence of any risk from the use of any substance." They claim to rely on the "best science available" to determine that there is a reasonable certainty of no harm to consumers from these additives. But you have to wonder what kind of weird science they're using that ignores blatant evidence that chemicals in the food chain are causing cancers and other health problems. When all is said and done… you might just be better off eating some fresh, gray meat!
Kindest regards,
Lee Euler Publisher
Footnotes
1Center for Science in the Public Interest. 2012. Chemical cuisine. Retrieved from
http://www.cspinet.org/reports/chemcuisine.htm#nitrousoxide 2Food and Drug Administration. 2010. Food ingredients and colors. Retrieved from http://www.fda.gov/Food/FoodIngredientsPackaging/ucm094211.htm 3Department of Health and Human Services. 2011. Butylated hydroxyanisol. Report on Carcinogens. Excerpt available at http://ntp.niehs.nih.gov/ntp/roc/twelfth/profiles/ButylatedHydroxyanisole.pdf
Additional resources
Borzillo, L. 2010. Food dyes more than a rainbow of colors: A rainbow of health risks including ADHD. New England Acupuncture and Integrative Therapies. Retrieved from
http://www.neacupuncture.com/2010/12/food-dyes-more-than-a-rainbow-of-colors-a-rainbow-of-health-risks-including-adhd/ Cancer Prevention Coalition. 2003. Hot dogs and nitrites. Retrieved from http://www.preventcancer.com/consumers/food/hotdogs.htm Kobylewski, S. 2010. CSPI says food dyes pose rainbow of risks. Available online at http://www.cspinet.org/new/201006291.html If you'd like to comment, write me at newsletter@cancerdefeated.com. Please do not write asking for personal advice about your health. I'm prohibited by law from assisting you. If you want to contact us about a product you purchased or a service issue, the email address is custserv@cancerdefeated.com. Editor in Chief: Lee Euler Contributing Editors: Mindy Tyson McHorse, Carol Parks, Roz Roscoe Marketing: Shane Holley Information Technology Advisor: Michelle Mato Webmaster: Steve MacLellan Fulfillment & Customer Service: Joe Ackerson and Cami Lemr | |
Health Disclaimer: The information provided above is not intended as personal medical advice or instructions. You should not take any action affecting your health without consulting a qualified health professional. The authors and publishers of the information above are not doctors or health-caregivers. The authors and publishers believe the information to be accurate but its accuracy cannot be guaranteed. There is some risk associated with ANY cancer treatment, and the reader should not act on the information above unless he or she is willing to assume the full risk. Reminder: You're getting this email because you purchased a special report or book from us and gave us permission to contact you. From time to time we'll alert you to other important information about alternative cancer treatments. If you want to update or remove your email address, please scroll down to the bottom of this page and click on the appropriate link. We're an online cancer bookstore offering Outsmart Your Cancer, Cancer Step Outside the Box, Stop Cancer Before It Starts, Natural Cancer Remedies that Work, Adios-Cancer, Cancer Breakthrough USA, Missing Ingredient For Good Health, German Cancer Breakthrough, How to Cure Almost Any Cancer for $5.15 a Day and Keep Your Gallbladder! To ensure delivery of this newsletter to your inbox and to enable images to load in future mailings, please add custserv@cancerdefeated.com to your e-mail address book or safe senders list. You are receiving this email |