Constipation and the Poopy Police

QUESTION:
Can you please give me some guidelines and suggestions regarding colon cleansing and colonic irrigations. I have clients that are using herbs for this and would like to make sure they are using them correctly or if they should even be using them at all. 

To the poopy policeman,

The first thing I would recommend is to read Paul Chek’s article series on How to Eat, Move and Be Healthy, You Are What You Eat, his Nutrition and Lifestyle Assessments audio clinics, as well as Dr. Clifford Oliver’s audio clinic on The Vitality Index on Holistic Health. These are two great guys with lots to offer that could help your client, as well as others that have poopy problems. As well, there are many books out their on homeopathic remedies, herbs, supplements and cleanses. My recommendation to you is to educate yourself to better benefit your clients. These are all great things that we have at our fingertips, but as you can see we still have a constipation problem, which leads to diverticulitis, colon caner, auto-intoxication, autoimmune dysfunction, IBS, Crohne’s, etc. Most of the time we just need to get back to the basics instead of always thinking there is a magic pill, shake or cleanse that will cure it all. In my opinion, a lot of these things can and do make things much worse. Here are some stats for you on constipation:

National Digestive Diseases Information Clearing House:

• Prevalence of Constipation: 4.4 million people
• Mortality: 29 deaths 
• Hospitalizations : 100,000 
• Physician office visits: 2 million 
• Prescriptions: 1 million
• Disability: 13,000 people

You brought up a great concern because most people never take the time to worry what they are ingesting. A great example of this is with society and their lack of understanding of what they are putting in your body.  People all over the world eat processed and refined foods and wonder why they are obese, commonly sick, jittery, have trouble sleeping, moody and so on. As a society, we eat more and move less. That can only equal one thing when what you eat is CRAP! One of the first things I teach my clients is to start reading labels. Some important facts that I learned from Paul are:

1. If you can’t pronounce an ingredient, don’t eat it!
2. If it wasn’t here 10,000 years ago, don’t eat it!
3. If is has any of the white devils (sugar, salt, flour, pasteurized milk) in it, don’t eat or drink it!
4. If it has a shelf life, don’t eat it!

What is the basic point of all that? Well, if you don’t recognize a food/ingredient because it has been processed or man mad, then your liver won’t recognize it as well. This can lead to extreme internal stress, increasing hormone levels and dehydrating you. This can lead to a whole myriad of problems, one of which you are referring to which is constipation.

In my clinical opinion one of the major crutches of society is supplements. The word implies what they are, but society like to use them as their primary source of nutrients, enzymes, and food intake. There are many major problems with this, stress being the most important one. Here is a definition from www.m-w.com:

Main Entry: ¹sup·ple·ment
Pronunciation: 's&-pl&-m&nt
Function: noun
Etymology: Middle English, from Latin supplementum, from supplEre to fill up, complete — more at SUPPLY
1 : something that completes or makes an addition <dietary supplements>
2 : a part added to or issued as a continuation of a book or periodical to correct errors or make additions

 Most of the supplements you buy on the market today are synthetic and depleted of any energy.  Using a “this for that” approach, never works in the long run. If you think of how most Americans eat, as well as take supplements, no wonder why they are constipated and taking laxatives or other supplements to poop. They are eating processed foods, conventional meats, eating man made fats and chemical, but on the other end of it to make up for their deficiencies they take antioxidants, mutli-vitamins, vitamin A, B, C, D and so on. Americans buy $1,300,000 worth of laxatives every day!  Do they ever take the time to listen to their body and wonder why they might be constipated? They just keep pumping this junk into their bodies, which makes them become more and more constipated.  Now, laxatives can be anything in my opinion. They can be your over the counter toxic fleet enemas, herbal remedies, colon cleanses, or a hydro colonic. No matter how you slice it, this is a “this for that approach” and can cause increased sympathetic stress to the body. Now, I am not saying that they don’t have a place in the treatment process. Just like MD’s and medications, everything has their place in the course of someone’s treatment. A rule of thumb that I use with my clients is simple (unless I do some testing through BioHealth); I use the basic principles for the first 3-6 months. If after that time we are still struggling and my client continues to have symptoms, then I resort to supplements, herbs, colonics, and more advanced testing. I would have to say though, 9 times out of 10 the basic principles work. They are:

1. Think right
2. Drink right
3. Eat right
4. Sleep right
5. Move right

To find out more about these, read any of Paul Chek’s articles, as well as his How to Eat, Move and Be Healthy book.   If your client is having digestion and elimination problems, there can be many reasons why. They are as follows:

1. Sympathetic overload (chemical, environmental, EMF, nutritional, mental, emotional, and physical stressors)

a.       educate her on some form of tai chi, qi gong or meditation practices (help her to get more into a parasympathetic stateà assist with digestion and eliminationb.      find St. John’s NMT therapist or Upledger therapist for some visceral manipulation workc.       she might have a fungal infectionà eliminate all sugars from her diet for 6 months (grains, sugar, alcohol, anything ending in –ose, etc.). Read The Fungal Link 

1. Chronically dehydrated

a.       recommend her to drink half her body weight in ounces of water a day with a pinch of Celtic sea salt 

1. Inverted breathing pattern
   1. educate her on how to diaphragmatic breath (assists in massaging the organs and with peristalsis)

1. Poor posture

a.       this is a stress to the body and can cause the sternum to become depressedàall the viscera in the abdominal region can become crowded

Whether it is fungus, the environment or her posture, it is stress. When we are stressed, we become sympathetically stimulated by using our “flight or flight” part of our ANS. When this takes place, all the blood rushes away from the center of our body (our organs) and finds its way to the muscles and the extremities. The body is in a state of anxiety, fear, and it is an alarm response in order to “fight or flight.”  When this happens, stress hormones go into action, i.e. cortisol, adrenaline, insulin, etc. These are hormones that we do need to use, but if we are consistently in a sympathetic state, we are in a catabolic state. When we are in this state, our repair and regeneration hormones are inhibited, as well as digestion stops. Think about a very stressful time in your life, maybe when you were running from someone try to rob you. Elimination probably was not the first thing on your mind. Getting to safety was your first priority!

 The bottom line with all this is getting back to the basics. Most of the time in my opinion herbs and colonics are not needed at first. Getting back to the basics is all most people need. Even when you do have a colonic, they can’t get up their all the way anyway. Most of the dysfunction is the iliocecal valve (junction between the small and large intestine). Once your client is eliminating again, preferably 12 inches of solid matter a day, then you can recommend a colon/parasite cleanse to remove any old matter that is still hanging around. Only use when she is not so sympathetically overloaded. If she is, the cleanse will only increase her stress.

Joshua Rubin

www.eastwesthealing.com

The Importance of Drinking Water

WATER

We all know that water is important but did you know…

·         75% of Americans are chronically dehydrated

·         In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for HUNGER

·         Even MILD dehydration will slow one’s metabolism as much as 30%

·         One glass of water shut down midnight hunger pangs for almost 100% of the dieters studied in a U-Washington study

·         Lack of water is the #1 trigger of daytime fatigue

·         A mere 2% drop in body water can trigger fuzzy short-term memory, trouble with basic math, and difficulty focusing on the computer screen or on a printed page

·         Drinking the recommended water decreases the risk of colon cancer by 79%, and one is 50% less likely to develop bladder cancer

More on Water from the experts… By Dr. Joseph Mercola with Rachael Droege

How many of you have heard that we are dehydrated and need to drink at least eight eight-ounce glasses of water a day? I know that is what I have traditionally been exposed to. I used to advise that people follow an even more refined rule of thumb–for every 50 pounds of body weight you carry, drink one quart of spring or filtered water per day. This would increase daily water intake to 12 to 16 glasses for most of us. However, after awhile I began to question this and I further refined my recommendations to use the color of your urine as a guide to how much water you should be drinking. As long as you are not taking riboflavin (vitamin B2), which fluoresces and turns your urine bright yellow (it is also in most multi-vitamins), then your urine should be a very light-colored yellow. If it is a deep yellow then you are likely not drinking enough water.

So I was delighted to read in my Family Practice Newspaper that an Institute of Medicine Panel actually reached the same rational conclusion. They rejected the conventional wisdom that people need to drink eight glasses of water a day and concluded that on a daily basis people get enough water from normal drinking behavior, such as drinking beverages at meals and in other social situations, and by letting their thirst guide them. This is not to say that getting enough water isn’t important. We can exist without food for months, but without water we can only survive for a few days.

 Your body is made up mostly of water, which:

 ·        Is essential for digestion, nutrient absorption and elimination

 ·        Aids circulation

·        Helps control the body’s temperature

·        Lubricates and cushions joints

·        Keeps the skin healthy

·        Helps remove toxins from your body Every day you lose water from the body through urine and sweat, and this fluid needs to be replenished. However, your body has come equipped with a mechanism that tells you when you need to replenish your supply–it’s called thirst!

Let Your Thirst be Your Guide

When your body begins to lose from 1 percent to 2 percent of its total water, your thirst mechanism lets you know that it’s time to drink some water. If you are healthy, then drinking whenever you feel thirsty should be an adequate guide of how much water you need. You can confirm whether you are drinking enough water by looking at the color of your urine, as mentioned above. Of course, if it’s hot outside or you are engaged in exercise or other vigorous activity, you will require more water than normal so be sure to stay well hydrated in these cases. Additionally, as we grow older our thirst mechanism works less efficiently so older adults will want to be sure to drink water regularly, and again make sure their urine is a light, pale color.

Don’t Overlook Water Quality

Perhaps the question we should have been asking for so long is not how much water should we be drinking, but what type of water should we be drinking? The answer is clean, spring water and filtered water–I do not recommend drinking tap water or distilled water. Contrary to the traditional belief, it’s also important to avoid fluoridated water. One of the most important steps you should take for your own health and the health of your family is to ensure the safety of your tap water supply. This will help you to determine what type of filter you need to make sure your water is free from heavy metals, bacteria and other harmful contaminants.

The reason why filtering your own water is so important is because you really want to avoid bottled water unless it is absolutely necessary as it is a huge strain on the environment. Plus, some bottled water may not be any cleaner than tap water. On a side note, remember to avoid storing your water in typical Nalgene bottles as they can leach an unsafe chemical called BPA into your water. I recently switched to the high-density polyethelene (HDPE) Nalgene bottles, which appear to be safer, to store my water when I go on trips and cannot use a glass bottle.

Joshua Rubin

www.eastwesthealing.com

Microwaves: Technology or Deathology?

Top Ten Reasons Not to Use Your Microwave Oven

Based on Swiss, Russian and German clinical studies

1: Continually eating food processed from a microwave oven causes long term, permanent, brain damage by “shorting out” electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].2:The human body cannot metabolize [break down] the unknown by-products created in micro-waved food.3:Male and female hormone production is shut down and/or altered by continually eating micro-waved foods.4:The effects of micro-waved food by-products are residual [long term, permanent] within the human body.5:Minerals, vitamins, and nutrients of all micro-waved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.6:The minerals in vegetables are altered into cancerous free radicals when cooked in a microwave oven.7:Micro-waved foods cause stomach and intestinal cancerous growths [tumors]. This has been a primary contributor to the rapidly increased rate of colon cancer in the United States.

8:The prolonged eating of micro-waved foods causes cancerous cells to increase in human blood.

9:Continual ingestion of micro-waved food causes immune system deficiencies through lymph gland and blood serum alterations.10:Eating micro-waved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.The Long version:

Over 90% of American homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn’t have any negative effect on either the food or them. Of course, if microwave ovens were really harmful, our government would never allow them on the market, would they? Would they? Regardless of what has been “officially” released concerning microwave ovens, we have personally stopped using ours based on the research facts outlined in this article.

The purpose of this report is to show proof – evidence – that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine. However, the microwave oven manufacturers, Washington City politics, and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food – in blissful ignorance – without knowing the effects and danger of doing so.

How do microwave ovens work?

Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). In our modern technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food.

Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules – especially the molecules of water – have a positive and negative end in the same way a magnet has a north and a south polarity.

In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second. All this agitation creates molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is “structural isomerism”.

By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don’t create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.

Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency:

·         Wavelength determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.

·         Amplitude determines the extent of movement measured from the starting point.

·         Cycle determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.

·         Frequency determines the number of occurrences within a given time period (usually 1 second); The number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per second.

·         Radiation = spreading energy with electromagnetic waves

Radiation, as defined by physics terminology, is “the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay.” Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons. In simpler terms, a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them “radiation ovens”, it’s doubtful they would have ever sold one, but that’s exactly what a microwave oven is.

We’ve all been told that microwaving food is not the same as irradiating it (radiation “treatment”). The two processes are supposed to use completely different waves of energy and at different intensities. No FDA or officially released government studies have proven current microwaving usage to be harmful, but we all know that the validity of studies can be – and are sometimes deliberately – limiting. Many of these studies are later proven to be inaccurate. As consumers, we’re supposed to have a certain degree of common sense to use in judgment.

Take the example of eggs and how they were “proven” to be so harmful to our health in the late 1960’s. This brought about imitation egg products and big profits for the manufacturers, while egg farms went broke. Now, recent government sponsored studies are saying that eggs are not bad for us after all. So, whom should we believe and what criteria should we use to decide matters concerning our health? Since it’s currently published that microwaves – purportedly – don’t leak into the environment, when properly used and with approved design, the decision lies with each consumer as to whether or not you choose to eat food heated by a microwave oven or even purchase one in the first place.

·         Motherly instincts are right

On a more humorous side, the “sixth sense” every mother has is impossible to argue with. Have you ever tried it? Children will never win against a mother’s intuition. It’s like trying to argue with the arm – appearing out of nowhere – that pinned you to the back of the seat when your mother slammed on the brakes.

Many of us come from a generation where mothers and grandmothers have distrusted the modern “inside out” cooking they claimed was “not suitable” for most foods. My mother refused to even try baking anything in a microwave. She also didn’t like the way a cup of coffee tasted when heated in a microwave oven. I have to fully agree and can’t argue either fact. Her own common sense and instincts told her that there was no way microwave cooking could be natural nor make foods “taste they way they’re supposed to”. Reluctantly, even my mother succumbed to re-heating leftovers in a microwave due to her work schedule before she retired.

Many others feel the same way, but they’re considered an “old fashioned” minority dating back to before the 1970’s when microwaves first overwhelmed the market. Like most young adults at the time, as microwave ovens became commonplace, I chose to ignore my mother’s intuitive wisdom and joined the majority who believed microwave cooking was far too convenient to ever believe anything could be wrong with it. Chalk one up for mom’s perception, because even though she didn’t know the scientific, technical, or health reasons why, she just knew that microwave ovens were not good based on how foods tasted when they were cooked in them. She didn’t like the way the texture of the microwaved food changed either.

Microwaves unsafe for baby’s milk

A number of warnings have been made public, but have been barely noticed. For example, Young Families, the Minnesota Extension Service of the University of Minnesota, published the following in 1989:

“Although microwaves heat food quickly, they are not recommended for heating a baby’s bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby’s mouth and throat. Also, the buildup of steam in a closed container, such as a baby bottle, could cause it to explode. Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed. Warming a bottle by holding it under tap water, or by setting it in a bowl of warm water, then testing it on your wrist before feeding may take a few minutes longer, but it is much safer.”

Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

“Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It’s bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving.”

Microwaved blood kills patient

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there’s much more to “heating” with microwaves than we’ve been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.

It’s very obvious that this form of microwave radiation “heating” does something to the substances it heats. It’s also becoming quite apparent that people who process food in a microwave oven are also ingesting these “unknowns”.

Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker’s book, The Body Electric, and in Ellen Sugarman’s book, Warning, the Electricity Around You May Be Hazardous to Your Health.

Scientific Evidence and Facts:

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states

“A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens. One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased. Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food.”

The Swiss clinical study

Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning certain processing procedures that denatured the food.

In 1991, he and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands.

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants’ blood that could cause deterioration in the human system. Hertel’s scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

In intervals of two to five days, the volunteers in the study received one of the following food variants on an empty stomach:

1.      Raw milk;

2.      The same milk conventionally cooked;

3.      Pasteurized milk;

4.      The same raw milks cooked in a microwave oven;

5.      Raw vegetables from an organic farm; (6) the same vegetables cooked conventionally;

6.      The same vegetables frozen and defrosted in a microwave oven; and

7.      The same vegetables cooked in the microwave oven.

Once the volunteers were isolated, blood samples were taken from every volunteer immediately before eating. Then, blood samples were taken at defined intervals after eating from the above milk or vegetable preparations.

Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators pointed to degeneration. Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food. This led Dr. Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food.

According to Dr. Hertel, “Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances. This process is based on physical principles and has already been confirmed in the literature. The apparent additional energy exhibited by the luminescent bacteria was merely an extra confirmation. There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. It is astonishing, therefore, to realize how little effort has been taken to replace this detrimental technique of microwaves with technology more in accordance with nature. Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Of all the natural substances – which are polar – the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat. In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency – they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced.” The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition – decay – as a direct result of radiation. Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods. The scientific clinical evidence presented here has shown that this is simply a lie. In America, neither universities nor the federal government have conducted any tests concerning the effects on our bodies from eating microwaved foods. Isn’t that a bit odd? They’re more concerned with studies on what happens if the door on a microwave oven doesn’t close properly. Once again, common sense tells us that their attention should be centered on what happens to food cooked inside a microwave oven. Since people ingest this altered food, shouldn’t there be concern for how the same decayed molecules will affect our own human biological cell structure? Industry’s action to hide the truth.

As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, struck swiftly in 1992. They forced the President of the Court of Seftigen, Canton of Bern, to issue a “gag order” against Drs. Hertel and Blanc. In March 1993, Dr. Hertel was convicted for “interfering with commerce” and prohibited from further publishing his results. However, Dr. Hertel stood his ground and fought this decision over the years.

Not long ago, this decision was reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel’s rights in the 1993 decision. The European Court of Human Rights also ruled that the “gag order” issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation.

Who invented microwave ovens?

The Nazis, for use in their mobile support operations, originally developed microwave “radiomissor” cooking ovens to be used for the invasion of Russia. By being able to utilize electronic equipment for preparation of meals on a mass scale, the logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time-factor.

Herbalist’s notes: After the war Dr. Percy Spencer, a self-taught engineer with the Raytheon Corporation, in 1946 clames to have invented the microwave oven. The Raytheon Corporation did file the first US patent on one.

The first ones were caled Radar Ranges in 1954. You can read the story on this here. Thank You Raytheon, but I like your missles much better!

After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred to the United States War Department and classified for reference and “further scientific investigation.” The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet Union. The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices.

Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for their usage. The United States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.

Carcinogens in microwaved food

In Dr. Lita Lee’s book, Health Effects of Microwave Radiation – Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion.

Here’s a summary of some of the results:

·         Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.

·         Microwaving milk and cereal grains converted some of their amino acids into carcinogens.

·         Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.

·         Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.

·         Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.

·         Decrease in nutritional value

Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:

·         Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.

·         Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.

·         The degradation of nucleo-proteins in meats.

Microwave sickness is discovered

The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950’s. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians.

In Robert O. Becker’s book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called “microwave sickness.” On page 314, Becker states:

“It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure. This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks].”

According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers. An increased rate of cancer cell formation was observed in the blood. Increased rates of stomach and intestinal cancers were observed. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

Microwave research conclusions

The following were the most significant German and Russian research operations facilities concerning the biological effects of microwaves:

·         The initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolt-Universitat zu Berlin (1942-1943); and,

·         From 1957 and up to the present [until the end of the cold war], the Russian research operations were conducted at: the Institute of Radio Technology at Kinsk,

·         Byelorussian Autonomous Region; and, at the Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous Region, both in the Union of the Soviet Socialist Republics.

In most cases, the foods used for research analysis were exposed to microwave propagation at an energy potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary, normal ingestion. The effects noted by both German and Russian researchers is presented in three categories:

·         Category I, Cancer-Causing Effects

·         Category II, Nutritive Destruction of Foods

·         Category III, Biological Effects of Exposure

CATEGORY I

CANCER-CAUSING EFFECTS

[The first two points of Category I are not readable from our report copy. The remainder of the report is intact.]

1.      Creation of a “binding effect” to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods;

2.      Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal grains [*these are natural proteins that are split into unnatural fragments by the addition of water];

3.      Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [*the metabolic breakdown process];

4.      Due to chemical alterations within food substances, malfunctions were observed within the lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics [abnormal growths of tissue];

5.      Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas - cell tumors such as sarcoma];

6.      Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits when thawed in this manner;

7.      Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were exposed for even extremely short durations;

8.      Cancer causing free radicals [highly reactive incomplete molecules] were formed within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables; and,

9.      In a statistically high percentage of persons, microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual breakdown of the function of the digestive and excretive systems.

CATEGORY II

DECREASE IN FOOD VALUE

Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

1.      A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;

2.      A loss of 60-90% of the vital energy field content of all tested foods;

3.      A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;

4.      A destruction of the nutritive value of nucleoproteins in meats;

5.      A marked acceleration of structural disintegration in all foods.

CATEGORY III

BIOLOGICAL EFFECTS OF EXPOSURE

Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.

The following are the enumerated effects:

·         A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

·         A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

·         A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;

·         A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;

·         Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];

·         A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

·         Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

·         A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;

·         Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;

·         A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;

·         Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;

Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Forensic Research Conclusions

From the twenty-eight above enumerated indications, the use of microwave apparatus is definitely not advisable; and, with the decision of the Soviet government in 1976, present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence.

Due to the problem of random magnetic residulation and binding within the biological systems of the body (Category III:9), which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits can result. Because these effects can cause virtually irreversible damage to the neuroelectrical integrity of the various components of the nervous system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is clearly contraindicated in all respects. Their magnetic residual effect can render the pyschoneural receptor components of the brain more subject to influence psychologically by artificially induced microwave radio frequency fields from transmission stations and TV relay-networks.

The theoretical possibility of psycho telemetric influence (the capability of affecting human behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet neuropsychological investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal psychological energy field compliance to operative microwave apparatus.

FORENSIC RESEARCH DOCUMENT
Prepared By: William P. Kopp
R. E. C. Research Operations
TO61-7R10/10-77F05
RELEASE PRIORITY: CLASS I ROO1a

Joshua Rubin

www.eastwesthealing.com

The 4R Gut Healing Program

The 4R Gut Healing Program is an easy 4-6 month protocol that anyone can follow in order to heal their gut. Along with this, following the holistic foundational nutrition and lifestyle principles will facilitate healing and prevent inflammation/gut discomfort from reoccurring. Refer to How to Live a Holistic Lifestyle and 6 Foundational Principles to Health on the resource page of www.eastwesthealing.com.

1) Remove: This phase entails removing all conventional foods, boxed/canned foods, foods with ingredients that you cannot pronounce, gluten, dairy, flour, salt and anything that has a shelf life. As well, we recommend scanning your house and office for any potential stresses that might inhibit your progress. Example:alarm clock right next to your head while sleeping, using conventional hygiene products and/or deodorant, etc.). The main purpose of this phase is to reduce inflammation. Phase 1 is ongoing and can be ongoing forever!

2) Replace: Continuing with the Phase 1, Phase 2 includes adding in pancreatic, digestive and liver enzymes. There are a lot of supplements out there, but you want to find some that are organic or nutraceutical grade. A great one that we recommend is Bio-Gest by Thorne Research Group. Please call if you want to learn how to purchase this. The main purpose of this phase is to re-establish digestion, once inflammation has been reduced.  Phase 2 is typically 1-2 months long.
3) Reinoculate: Continuing with Phase 1 and 2, Phase 3 includes re-establishing good bacteria in the gut. This can be done by using a nutraceutical grade probiotic with FOS (prebiotic) in it. This phase not only reinocculates that gut with good bacteria, but it also protects it against pathogens. Phase 3 is typically about 1-2 months long.

4) Repair: Once you have finished the above three phases, you can begin Phase 4. This includes taking 4-6K mg of cod liver oil daily for 1-2 months and taking GI revive (from Designs For Health). This phase includes repairing the gut with l-glutamine, aloe, licorice root, vitamins and cod liver oil. The purpose is to bring everything together in order for the gut to work properly.

Joshua Rubin

www.eastwesthealing.com

Itchy skin

What is your experience with itchy skin?

It depends where and when it is.Parasite: itching in the ears, nose, anus, etc mostly at night.

Heat: This time of year (summer) most can get so hot that heat enters the body. This can create itching of the skin. Tell them to take a cold shower prior to bed, eat watermelon (in TCM clears heat from the body) or drink peppermint, chrysamthimum, etc tea during the day.

If there are any other symptoms, you can correlate their eating habits with this as well. If the itchiness gets worse after eating, it could be a food intolerance, fungus issue, etc.Joshua Rubinwww.eastwesthealing.com