The Medical Conspiracy - History, Nutrition, Herbs, Cures

Bill Schneobelen covers the history of western allopathic medicine in good detail as well as herbs, nutrition, remedies for various common maladies and much more.

 

https://www.youtube.com/watch?v=ADL-vSBMnhw

 


Secrets of Sugar

The truth about sugar and it's addictive and damaging properties.

https://www.youtube.com/watch?v=xDaYa0AB8TQ

Sugar: The BitterTruth

https://www.youtube.com/watch?v=dBnniua6-oM

 


20 Ingredients To Memorize and Avoid In Any Food You Consume

Artificial flavors, colors, preservatives, emulsifiers,sweeteners have saturated the food supply for more than four decades. We are on the precipice of discovering what our toxic food industry has done to our bodies and our environment. There is a heightened awareness and a sense of caution on the minds of most grocery shoppers, so let’s make it easier for them. Here are 25 of the most common toxic ingredients you must avoid in foods. The discovery of even one of these ingredients on a food label means “stay away.”

This list is by no means all inclusive as there are dozens of other culprits, but these are the most commonly used by the food industry with little regard to consumer’s health.

1. Artificial Flavors

Artificial flavorings are derived from chemicals made in a laboratory and offer absolutely no nutritional valueand are a magnet for processed foods. They show up in almost everything today, including bread, cereals, flavored yogurt, soups mixes, and cocktail mixers, so they can be hard to avoid. Every single artificial flavor in the food industry has some kind of detrimental health effect. These include neurotoxicity, organ, developmental, reproductive toxicity and cancer.

2. Enriched Wheat

Wheat is already one of those grains that should be avoided, but the key word to watch out for is ‘enrichment’. That means niacin, thiamine, riboflavin, folic acid, and iron are added after these and other key nutrients are stripped out in the first place during the refining process. That applies to whether it’s wheat, rye, or other grains. Enriched flour is really just refined flour that has had a few nutrients re-added to it, but not enough to make any food made from this nutritionally worthy.

3. Hydrogentated or Fractionated Oils

Fractionating oil is a process most often used on palm and palm kernel oil that involves heating the oil, then cooling it quickly so that it breaks up into fractions (hence the name). The key thing is that the filtration process separates out most of the liquid part of the oil, leaving a high concentration of solid unhealthy fat behind which is terribly toxic for human consumption.

Hydrogenated oils are oils that are often healthy in their natural state, but are quickly turned into poisons through the manufacturing and processing they undergo. They take these naturally healthy oils such as palm, kernel, soybean, corn oil, canola oil or coconut oil and they heat it anywhere from five hundred to one thousand degrees. They then become fantastic preservatives because all the enzymatic activity in the oil has been neutralized during the hydrogenating process. Hydrogenated oils are the closest thing you can get to plastic sludge running through your body. If you see “hydrogenated” anywhere on an ingredient list, run like the wind.

4. Monosodium Glutamate (MSG)

The food additive “MSG” is a slow poison which hides behind dozens of names, such as natural flavoring, yeast extract, autolyzed yeast extract, disodium guanylate, disodium inosinate, caseinate, textured protein, hydrolyzed pea protein and many others. Currently, labeling standards do not require MSG to be listed in the ingredient list of thousands of foods.

MSG is not a nutrient, vitamin, or mineral and has no health benefits. The part of MSG that negatively affects the human body is the “glutamate”, not the sodium. The bound glutamic acid in certain foods (corn, molasses, wheat) is broken down or made “free” by various processes (hydrolyzed, autolyzed, modified or fermented with strong chemicals, bacteria, or enzymes) and refined to a white crystal that resembles sugar.

There are a growing number of Clinicians and Scientists who are convinced that excitotoxins play a critical role in the development of several neurological disorders, including migraines, seizures, infections, abnormal neural development, certain endocrine disorders, specific types of obesity, and especially the neurodegenerative diseases; a group of diseases which includes: ALS, Parkinson’s disease, Alzheimer’s disease, Huntington’s disease, and olivopontocerebellar degeneration.

5. Sugar

The single largest source of calories for Americans comes from sugar.Sugar is loaded into your soft drinks, fruit juices, sports drinks, and hidden in almost all processed foods–from bologna to pretzels to Worcestershire sauce to cheese spread. And now most infant formula has the sugar equivalent of one can of Coca-Cola, so babies are being metabolically poisoned from day one if taking formula. Sugar changes metabolism, raises blood pressure, critically alters the signaling of hormones and causes significant damage to the liver — the least understood of sugar’s damages. These health hazards largely mirror the effects of drinking too much alcohol, which they point out in their commentary is the distillation of sugar. If it’s not a natural sugar, it doesn’t belong in your food.

6. High Fructose Corn Syrup

A few years ago, the Corn Refiners Association petitioned the Food and Drug Administration (FDA) to allow the term ‘corn sugar’ as an alternative label declaration for high fructose corn syrup (HFCS). The reason? Too many people were finding out how lethal HFCS was for the human body.

HFCS causes insulin resistance, diabetes, hypertension, increased weight gain, and not to mention manufactured from genetically modified corn.

7. Potassium Benzoate and Sodium Benzoate

Sodium Benzoate can convert into lethal carcinogenic poison when combined with absorbic acid. Professor Peter Piper, a professor of molecular biology and biotechnology, tested the impact of sodium benzoate on living yeast cells in his laboratory. What he found alarmed him: the benzoate was damaging an important area of DNA in the “power station” of cells known as the mitochondria. “These chemicals have the ability to cause severe damage to DNA in the mitochondria to the point that they totally inactivate it: they knock it out altogether.” he stated.

Potassium benzoate often shows up in seemingly innocuous foods such as apple cider, low-fat salad dressings, syrups, jams, olives, and pickles. It is just as hazardous as Sodium Benzoate so read your labels.

8. Artificial Coloring

Food colorings still on the market are linked with cancer. Blue 1 and 2, found in beverages, candy, baked goods and pet food, have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktail, candy, and baked goods, has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, has been linked to bladder cancer. The widely used yellow 6, added to beverages, sausage, gelatin, baked goods, and candy, has been linked to tumors of the adrenal gland and kidney.

9. Acesulfame-K

Acesulfame-K, also known as acesulfame potassium, represents one of the food additives used for sweetening aliments and drinks. It is approved by the FDA, but there are several potential problems correlated with consumption of this food additive. Even though there are many studies that attest its safety, acesulfame potassium is still suspected of causing benign thyroid tumors. In rats, the development of such tumors took only 3 months, a period in which the concentration of this additive in the consumed food was between 1 and 5 percent. This is a very short period of time, so the substance is believed to have significant carcinogenic properties. Methylene chloride, a solvent used in the manufacture of acesulfame potassium, is the substance that may give the food additive its potential carcinogenic characteristics.

10. Sucralose 

Splenda/sucralose is simply chlorinated sugar; a chlorocarbon. Common chlorocarbons include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly. Chlorine is nature’s Doberman attack dog, a highly excitable, ferocious atomic element employed as a biocide in bleach, disinfectants, insecticide, WWI poison gas and hydrochloric acid. Chlorocarbons are never nutritionally compatible with our metabolic processes and are wholly incompatible with normal human metabolic functioning. Sucralose is a very common additive in protein mixes and drinks so beware all of you who love to add these into your smoothies.

11. Aspartame

The sale of aspartame, with only four calories per gram and 200 times sweeter than sugar, is sold under the trademarks NutraSweet and Equal. Results indicate that aspartame is a multi-potential carcinogen, even consumed daily at 20 milligrams per kilogram of body weight. That is a lower quantity than the maximum recommended by the FDA. It’s one reason you should never purchase major brands of chewing gums.

12. BHA and BHT

Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT) are used to preserve common household foods. Any processed food that has a long shelf life is often filled with BHA. They are found in cereals, chewing gum, potato chips, and vegetable oils. They are oxidants, which form potentially cancer-causing reactive compounds in your body.

13. Propyl Gallate 

Another preservative, often used in conjunction with BHA and BHT. It is sometimes found in meat products, chicken soup base, and chewing gum. Animals studies have suggested that it could be linked to cancer.

14. Sodium Chloride

A dash of sodium chloride, more commonly known as salt, is the culprit that the mainstream media and medical community claim we should stay away from. They’re right, but only because it’s not real salt. Common table salt (sodium chloride) has almost nothing in common with traditional rock or sea salt. If a food label lists salt, or sodium chloride as an ingredient, that’s the bad stuff and you need to avoid these foods wherever possible.

15. Soy

Although it’s often lauded as a healthy, cholesterol-free, cheap, low-fat protein alternative to meat, soy is NOT a health food. Any foods that list soy in any form as an ingredient should be avoided. Soy protein, soy isolate, and soy oil are present in about 60 percent of the foods on the market and have been shown to impair fertility and affect estrogen in women, lower sex drive, and trigger puberty early in children. Soy can also add to the imbalance between omega-6 and omega-3 fatty acids.

The only soy products fit for human consumption are fermented and organic and I can guarantee you will never find this type of soy in any processed foods. The majority of soy is GMO and you can’t get around this. Regardless of who I am speaking with, soy is one of those foods I use to gauge the nutritional IQ of others. You would not believe how many health practitioners and even Naturopathic Doctors still think soy is a health food. Please don’t touch this stuff.

16. Corn

We are at the point where all corn products, including fresh corn should be avoided. The percentage of genetically modified corn is just far too high. You will never know if you are actually consuming organic corn. Modified cornstarch, dextrose, maltodextrin, and corn oil should all be avoided. All are high in omega-6 fatty acids, which can promote inflammation, cancer, and heart disease. While your body needs both omega-6 and omega-3 fatty acids to perform at its full potential, most experts recommend an omega-6 to omega-3 ratio of 1:1–currently most Americans consume about 15-20 times more omega-6 acids than omega-3s.

17. Potassium Sorbate

As one of the most prolific preservatives in the food industry, it is difficult to find an ice cream without potassium sorbate. However, it is not only recommended to avoid this chemical, it’s a necessity to eliminate it from our foods. The food industry and its scientists will parrot endless myths that potassium sorbate is not a health threat because of its safety record and non-toxic profile. This could not be further from the truth.

Food and chemical toxicology reports have labeled potassium sorbate as a carcinogen, showing positive mutation results in the cells of mammals. Other studies have shown broad systemic and toxic effects on non-reproductive organs in animals. No long term studies have ever been initiated on either animals or humans, so there is simply not enough evidence to theorize what could happen after years of ingesting this preservative. However, based on short-term carcinogenic and toxic effects, is it worth the risk to find out?

18. Soy Lecithin

Soy Lecithin has been lingering around our food supply for over a century. It is an ingredient in literally hundreds of processed foods, and also sold as an over the counter health food supplement. However, most people don’t realize what soy lecithin actually is, and why the dangers of ingesting this additive far exceed its benefits.

Soybean lecithin comes from sludge left after crude soy oil goes through a “degumming” process. It is a waste product containing solvents and pesticides. The toxic hexane extraction process is what is commonly used in soybean oil manufacture today. Another big problem associated with soy lecithin comes from the origin of the soy itself. Look out for this emulsifier in ice creams, chocolate and many processed creams.

19. Polysorbate 80

Polysorbate 80 has been found to negatively affect the immune system and cause severe anaphylactic shock which can kill. Food and Chemical Toxicology has shown that Polysorbate 80 causes infertility. It accelerates maturing, causes changes to the vagina and womb lining, hormonal changes, ovary deformities and degenerative follicles. What is very suspicious about this ingredient is its addition to vaccines. Scientists are obviously aware of its ability to cause infertility yet it continues to appear in children’s vaccines. You will also commonly find this in a child’s favorite treat, ice cream.

20. Canola oil

Canola or rapeseed oil is poisonous to living things and is an excellent insect repellent. It is an industrial oil, not a food. It is a genetically modified plant designed through intensive breeding and genetic engineering techniques. The Canadian government and industry paid the FDA $50 million dollars to have canola oil placed on the (GRAS) List, “Generally Recognized As Safe”. It is becoming increasingly difficult to find products that do not contain Canola oil. Please do not buy any food product containing canola oil.

Source


2 “Types” of Killer Corn You Should Avoid and 1 Type You Should Enjoy

corn

Do you love corn? The sweet and crunchy taste of a fresh ear of corn dripping in butter and dappled with real salt is something that few people can resist. Perhaps you have been told that corn is bad for you – it raises your blood sugar or it is all genetically modified and should be avoided like the plague. While some things you hear about corn may be true, there is a lot of misinformation circulating about this ancient food.

Corn (Zea mays), also known as maize, has been an honored and food staple for over 7000 years. The Ancient Mayan, Aztec and Incan people used it for food, shelter, fuel and even decoration. Corn has and continues to play an integral role in Native American cultures and is, of course, a favorite summertime treat that many of us look forward to each year.

Classifying corn correctly 

The botanical definition tells us that corn is a fruit along with tomatoes, green peppers, cucumbers and squash. However, corn seed is also referred to as a vegetable because it is harvested for eating as well as a grain because it is a dry seed of a species of grass. Some even refer to it as a vegetable grain.

When we unpack corn we see that it is a monocotyledon – containing only one seed leaf like a grass. Other grains such as wheat, oats and barley, are also monocots. Technically, a grain is defined as the harvested dry seeds of fruit or cereal grasses. Since field corn is harvested when the seeds are dry – it is known as a grain.

Because sweet corn is grown with the purpose of being eaten as a tender vegetable and is harvested before maturity, it is often thought of as a vegetable. Vegetables are defined as a plant that is grown for some edible part such as roots, stems, leaves, flowers or seeds/fruit. Although we could say that all cereal grains are vegetables – we separate them from other vegetables because they are dry.

Varieties of corn

The earliest varieties of corn were red, yellow, white and black. Today, we are basically limited to white and yellow. While white corn is super sweet, yellow has more nutrient value in the form of carotenoids.

Nutrient profile and health benefits

Corn is an excellent source of dietary fiber, loaded with vitamins B1, B5, vitamin C, folate, phosphorus and manganese. One ear of corn (½ cup) has about 75 calories and 2 grams of protein.

Recent research has found that yellow corn contains powerful phytonutrients. In fact, although the phytonutrients in corn are bound, not free like in other vegetables, when total antioxidant activity was measured in corn compared to other fruits and vegetables, corn kept pace. Researchers feel that this may explain why cultures that consume a fiber-rich diet containing a great deal of corn, have a low risk of colon cancer.

Lung Health: The carotenoid, beta-cryptoxanthin found in yellow corn may promote lung health. The results of seven studies showed that the more beta-cryptoxanthin in the diet, the less risk of developing lung cancer.

Heart Health: The folate and B vitamins in corn help lower levels of homocysteine, an amino acid in the blood that causes damage to blood vessels. The dietary fiber in corn also helps promote healthy blood cholesterol.

Energy Production: Yellow corn contains two B vitamins, thiamin and pantothenic acid which are essential to energy production. Thiamin helps convert sugar into energy and pantothenic acid is necessary for the metabolism of carbohydrates, protein and lipids. B vitamins help support the body in times of stress.

Other Benefits: Corn contains the carotenoids lutein and zeaxanthin that are known to lessen the risk of age-related vision loss due to oxidative damage to the retina. The phenolic compound ferulic acid is effective in killing tumors found in liver and breast cancer.

What about the sugar in corn?

A lot of people stay clear from corn because they are afraid that the natural sugars will wreak havoc on their blood sugar. The truth is that an ear of corn has about the same number of calories as an apple and about one-fourth the amount of sugar. If you are on a highly strict, no-sugar diet, corn may not be the ideal choice, however, when consumed in moderation, it can be a valuable source of nutrients and energy.

Not all corn is good corn or beneficial for the body. Here are 2 “types” of corn that you will definitely want to avoid.

Killer GMO corn

A lot of people mix up “sweet corn” with “field corn” – the latter being a very inedible commodity crop used to make livestock feed, ethanol and high-fructose corn syrup. Prior to 2012, consumers did not have to worry about sweet corn being genetically modified, however, Monsanto changed all of that.In the summer of 2012, they introduced huge quantities of GMO sweet corn in the grocery stores and it even appeared on roadside stands.

GMO sweet corn is resistant to herbicides and can produce its own insecticide. This killer corn is now found fresh at your grocery store and farmers markets all over the country – and is also used in frozen and canned corn products. Because manufacturers are not obligated to inform consumers of the genetically modified corn in products, it makes it very hard to choose wisely. The Non-GMO Project Verified sweet corn list is a useful tool to help you make the right choice. If you can’t find any of these verified products the best bet is to eat Certified Organic corn as Certified Organic farmers are not permitted to plant GMO seed.

Killer high fructose corn syrup

High fructose corn syrup was first invented in the 1960′s and began to be heavily produced in the 1970′s, shortly after the USDA ended controls on wheat, soy and corn production. This change in policy encouraged farmers to grow as much of these crops as possible. And to matters worse, the new policy came with hefty subsidies to farmers who would grow these crops.

Since 1995, over $19 billion in subsidies has gone to crops that are used to produce nutritionally void products such corn sweeteners, corn starch and soy oils. In comparison, no subsidies have been paid for fruit or vegetable farmers who are growing healthy and nutritious crops.

Over 40% of the non-calorie sweeteners used in the United States are made from high fructose corn syrup. Drinks containing high fructose corn syrup have decreased almost 25% in price since 1985 while the price of wholesome vegetables and fruits has gone up almost 40%. What kind of message is this sending to consumers?

Right along with the increase in high fructose corn syrup use, the average American consumes 600 more calories per day than they did in 1970. Calories derived from fruit and vegetables are 100% more expensive than those derived from products made with high fructose corn syrup. This, along with the fragile economy, does not make it any easier for families to make wise food choices.

High fructose corn syrup is used to sweeten most processed foods. In fact, high fructose corn syrup is present in foods that would not normally be thought of as sweet foods, such as salad dressing, mayonnaise, soup and numerous other products. High fructose corn syrup is also found in many drinks, such as soda, coffee drinks, high energy drinks and even some fruit drinks.

Consumption of high-fructose corn syrup causes body-wide inflammation and obesity. In high doses it can literally punch holes in the intestinal lining allowing nasty byproducts of toxic gut bacteria into your system resulting in obesity, diabetes, cancer, heart disease, dementia and accelerated aging. In addition, high fructose corn syrup contains contaminants, like mercury, that are not regulated by the FDA and are highly toxic.

Action Items: Choose your corn wisely; avoid GMO corn and high fructose corn syrup but don’t be afraid to enjoy a tasty ear or two of Certified Organic sweet corn this summer!

Source


10 Benefits of Apple Cider Vinegar

Apple cider vinegar (ACV) has so many uses. It ranks as one of the top natural remedies for healing the body - from whatever ails it! It's medicinal properties begin with the noble apple, which contains vitamins, minerals, fiber, and antioxidants - and no fat or sodium. If the fermentation process used does not alter its nutrients, all of the goodness of the apple can be extracted and retained, while enzymes and organic acids are added. It's made by turning apple juice into hard cider, then fermenting a second time, to turn it into apple cider vinegar.

It can be used as an antiseptic, and is rich in highly bio-available minerals such as magnesium (which 80% of Americans are deficient in) and pectin. Look for raw, unfiltered, unpasteurized, organic ACV (at a health food store, probably not most grocery stores) to get the medicinal benefits.

Ways apple cider vinegar cures what ails you

The main way ACV cures what ails you is by restoring homeostasis to the body. Here's a top 10 list:

1. Balances the inner ecosystem - making the internal pH more alkaline. Disease prefers an acid environment, provided by processed food, among other things.

2. Detoxs the body - cleanse your body and kidneys easily. In this way it cures chronic fatigue.

3. Weight loss - breaks down fat.

4. Cures allergies - pet, food, environmental.

5. Cures sinus infections, headaches, sore throats, and flu.

6. Clears acne, contact dermatitis, warts, varicose veins, and other skin problems.

7. Lowers high cholesterol and high blood pressure, often in a mere 2 weeks.

8. Kills Candida (and yeast infections) and fungus, and populates the gut with friendly microflora (good bacteria and yeast). This usually stops sugar cravings as well.

9. Used to ease arthritis, stiff joints, and gout.

10. Strengthens stomach acid to eliminate acid reflux and heartburn (because contrary to what Big Pharma says, its weak stomach acid that causes acid reflux).

Drink daily for best results. It is often used in salad dressings, or mixed with other juices into a drink. If you can't get past the taste, you can find it in pill form, but you may miss out on some of the good stuff going that route. Recipes abound online, several dating back more than a century. For example, famous Texan Sam Houston supposedly drank a daily half-cup of a mixture of 5 parts grape juice, 3 parts apple juice and 1 part cider vinegar.

Other uses for apple cider vinegar

ACV is widely used as a do-it-yourself beauty remedy. It is used as an aftershave, teeth whitener, facial toner, age-spot lightener, hair rinse (for body and shine); soothes sunburns; and, relieves swelling in hands and feet.

For your home and pets, use it to clean and disinfect most of your home's surfaces (just like baking soda) and reduce fleas. Apply to pet's skin for fleas. Add to water to kill internal parasites, or aid with ailments. Organic farmers even use it to treat parasite infestations in livestock. It's a good addition to your Preparedness Kit.

Any way you look at it, adding pure, organic, simply nutritious raw apple cider vinegar to your diet is a great idea.

Source:Natural News


No Scales, No Fins, No Good

 A good article that illustrates that scientists are only just coming to understand the dietary precepts that the Most High gave thousands of years ago!

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Scientific research has moved more and more doctors and nutritionists to recommend adding fish and fish oils to our diet. Studies indicate that eating fish once or twice each week may also help reduce blood cholesterol levels, a leading cause of atherosclerosis (hardening of the arteries), a major factor in the development of coronary heart disease. 

Fish is not only a fast, easy meal to prepare, but it's also easy on the digestive system, high in protein, low in sodium and low in calories. Understandably, health-conscious consumers are beginning to include fish as a regular part of their weekly diet and a healthy alternative to red meats. 

Beware of Fish without Scales and Fins 
Interestingly kosher dietary laws prohibit the eating of fish without both scales and fins. That eliminates a number of delicious sea foods, including shellfish, shrimp, catfish, lobster, mussels, eels, sharks, sturgeons, and swordfish, just to name a few. 

Clearly their law-giver knew something that has taken scientists years to discover. Now we know that fish with scales AND fins are equipped with a digestive system that prevents the absorption of poisons and toxins into their flesh from the waters they call home. Flounder, cod, haddock, and salmon are a few examples of fish with scales and fins. 

Catfish have fins, but do not have scales. These scavengers are primarily bottom feeders and have digestive systems designed to absorb toxins from the water. Clams, lobster, shrimp, crabs, mussels and squid do not have scales or fins and are believed to be highly toxic. They naturally absorb all the toxins in the water they live in. Believe it or not, lobster and crabs are crustaceans and are a part of the arthropod family, which include caterpillars, cockroaches, and spiders! 

Fish with Scales and Fins 
Albacore, Bass, Carp, Flounder, Grouper, Haddock, Halibut, Herring, Mackerel, Mahi Mahi, Orange Roughy, Perch, Pike, Pollock, Salmon, Sardines, Snapper, Sole, Tilapia, Trout, Tuna, Walleye, Whitefish, and Whiting are just some of the most popular fish with both fins and scales. 

Wild Caught vs Farm-Raised (aka Ocean-Raised) Fish? 
Unfortunately, farm-raised fish have almost taken over the market. In some areas it's almost impossible to find wild fish and when you do, the price is considerably higher than the farm-raised fish. The debate continues as to the whether or not farm-raised fish are full of toxins, such as mercury and PCB's (polychlorinated biphenyls, a "probable human carcinogen" according to the EPA and banned in 1977). However, some things are not in question… farm-raised fish are held in containment cells, which don't allow adequate space for swimming. Like anything living in crowded conditions, they are prone to disease, requiring antibiotics, which of course we consume when we eat them. 

Additionally, this environment doesn't allow the fish to eat naturally. They are fed prepared fish food, which affects not only their nutritional value and their coloring, but also their taste. The danger of this prepared fish food was highlighted in the spring of 2007 during the big pet food scare, which was traced to a tainted Chinese ingredient. Some of the contaminated flour was mislabeled as gluten and mixed into fish food in Canada and exported to the USA, where it was fed to farmed-fish! 

Low Calorie 
Of course the total number of calories will depend on how you choose to prepare your fish. While great for the taste buds, frying adds far more calories to fish than baking, broiling, steaming or poaching. Some may feel that fish without butter or tartar sauce is like a day without sunshine, but there are other ways to add great flavor to your fish without these added calories. Basil, thyme, rosemary, curry powder, paprika, red pepper flakes, lemon, lime, and balsamic or plum vinegar will enhance the flavor of the fish without adding all those extra calories. 

Quick Fish Recipe 
Clean fish fillets by rubbing a little sea salt over them and rinsing with cold water. Marinate fillets of salmon, tilapia, flounder, or your favorite fish (15 min. to 1 hr, but overnight is even better) in dried thyme leaves, Herbes de Provence*, sea salt, pepper (white or black), red pepper flakes or powder (optional), and plum vinegar or lemon juice. Bake or broil 10-25 minutes, depending on type of fish, thickness of fillet and whether baked or broiled. 

*Unable to find Herbes de Provence at your favorite grocer? Make your own… it includes winter savory, thyme, rosemary, basil, tarragon, & lavender flowers. Don't like the "fish oil" taste of some fish? Add a 1-3 whole cloves and some dried thyme to your favorite recipe and enjoy! 

Food for Thought 
If you'd like to live a healthy, vibrant life, at least consider replacing some of those red meat meals with some delicious wild fish! Reduce or eliminate shellfish and farm-raised fish from your diet, and be sure that your fish has scales and fins. (Having them removed at the market is a plus!) 

Hate to scale fish indoors? 
Here's a tip… fill sink with cool water; with fish under water scrape fish scaler (or serrated knife) in opposite direction of the scales. The water will prevent the scales from flying all over the kitchen! To scale those hard to hold ends, allow water to flow from faucet directly over the area being scaled.

Source


Circumcision Techniques

Information for those who need to know more about circumcision and what to request from your doctor.

 New technique:


Michael Pollan - Food Rules for Healthy People and Planet

Award-winning food writer Michael Pollan shows how we can become more mindful of what we eat, and how we can make food choices that are better for ourselves and our environment.


Farmageddon - The truth about the food and dairy industry

Americans' right to access fresh, healthy foods of their choice is under attack. Farmageddon tells the story of small, family farms that were providing safe, healthy foods to their communities and were forced to stop, sometimes through violent ac-tion, by agents of misguided government bureaucracies, and seeks to figure out why.

Filmmaker Kristin Canty's quest to find healthy food for her four children turned into an educational journey to discover why access to these foods was being threatened. What she found were policies that favor agribusiness and factory farms over small family-operated farms selling fresh foods to their communities. Instead of focusing on the source of food safety problems — most often the industrial food chain — policymakers and regulators implement and enforce solutions that target and often drive out of business small farms that have proven themselves more than capable of producing safe, healthy food, but buckle under the crushing weight of government regulations and excessive enforcement actions.

Farmageddon highlights the urgency of food freedom, encouraging farmers and consumers alike to take action to preserve individuals' rights to access food of their choice and farmers' rights to produce these foods safely and free from unreasona-bly burdensome regulations. The film serves to put policymakers and regulators on notice that there is a growing movement of people aware that their freedom to choose the foods they want is in danger, a movement that is taking action with its dollars and its voting power to protect and preserve the dwindling number of family farms that are struggling to survive.


Food - The Ultimate Secret Exposed

Alex Jones addresses one of the darkest modes of power the globalists have used to control the population-- food. The adulteration of the planet's staple crops, genetically-altered species and intentionally-altered water, food and air all amount to a Eugenics operation to weaken the masses and achieve full spectrum domination.

People the world over, but especially in the United States are under chemical attack. Deadly and dangerous toxins ranging from Aspartame to Fluoride, GMO, Mercury-tainting, pesticides, cross-species chimeras, plastic compounds in chicken, high fructose corn syrup, cloned meat, rBGH and new aggressive GM species of salmon have all entered into our diets and environments-- whether we want it or not.

Many of these substances knowingly cause or are linked with sterility, low birth weight, miscarriages, smaller or deformed offspring, as well as organ failure, cancer, brain tumors and Death itself, what you DON'T know about on your grocery shelves can hurt you. Further, Alex demonstrates that a pattern of buried studies, fraudulent statistics and a will to reduce global population all point to the deliberate criminal poisoning of the food and water supply.