Watchman News

Here, Cherie Calbom, also known as “The Juice Lady,” shares her insights on juicing and how it can help improve your health. She’s authored two books on the subject: Juicing for Life, and The Juice Lady’s Turbo Diet.

The Bill and Melinda Gates Foundation has approved $20 million in new monies toward the development of “golden rice” — an untested, highly controversial GE (genetically engineered) crop that threatens biodiversity and risks bringing economic and ecological disaster to Asia’s farms.
The leader of the Golden Rice project is Gerald Barry, previously director of research at Monsanto.
Sarojeni V. Rengam, executive director of Pesticide Action Network Asia and the Pacific (PAN AP), has called the rice a “Trojan horse.” According to Rengam, the rice is “… a public relations stunt pulled by the agri-business corporations to garner acceptance of GE crops and food. The whole idea of GE seeds is to make money.”
Food Freedom reports:

“Golden rice is a Trojan horse for pushing through GE-friendly biosafety regulations under the guise of humanitarian aid. Once in place, these regulations open the door for the biotech industry to bring in commercial, patented GE crops; USAID and Monsanto accomplished exactly this in Kenya with their sweet potato project.”

In Thailand at least, however, a little known and unpublicized agricultural policy protects Thai rice from the risks of GMO’s. The Thai Ministry of Agriculture’s “Rice Strategy” is a master plan committed to strengthening the nation’s rice production while promoting farmers’ livelihoods and consumer confidence — which includes keeping Thai rice GMO (genetically modified organism)-free.
Adding to the risks of GE crops is Monsanto’s Roundup, the world’s best-selling herbicide that is made to be partnered with GE Roundup Ready crops. According to a new report, regulators have known for years that Roundup causes birth defects.
Regulators were apparently aware as long ago as 1980 that glyphosate, the active chemical ingredient of Roundup, caused birth defects in lab animals. However, the information was not made public. Instead, regulators misled the public about glyphosate’s safety.
According to the Huffington Post:

“… [A]s recently as last year, the German Federal Office for Consumer Protection and Food Safety, the German government body dealing with the glyphosate review, told the European Commission that there was no evidence glyphosate causes birth defects …
Although glyphosate was originally due to be reviewed in 2012, the Commission decided late last year not to bring the review forward, instead delaying it until 2015. The chemical will not be reviewed under more stringent, up-to-date standards until 2030.”

A study has found that topical applications of moisturizers such as Dermabase, Dermovan, Eucerin Original Moisturizing Cream, or Vanicream could increase skin cancer risk.
Irradiated mice who were treated with the moisturizers exhibited a significant increase in their rate of tumor formation and increase in tumor size per mouse. Treatment of the mice with Dermabase, Dermovan, Eucerin, or Vanicream for 17 weeks increased the total number of histologically characterized tumors by 69 percent.
According to the study, as reported by Green Med Info:

“The results indicate that several commercially available moisturizing creams increase the rate of formation and number of tumors when applied topically to UVB-pretreated high-risk mice. Further studies are needed to determine the effects of topical applications of moisturizing creams … in humans.”

This also applies to tanning oils and lotions—which many of you may be using right now with summer in full swing—as well as the baby oil or lotion that many parents unwittingly slather on their babies.

Many foods that are advertised as being healthy are actually not healthy at all. MSNBC has collected a few examples:
Splenda (and other artificial sweeteners)

Artificial sweeteners may actually make people more prone to overindulge and crave sweet foods. They can also cause damage to beneficial bacteria in your gut.

Diet soda

Similarly, researchers found that with each can of diet soda consumed, an individual’s risk for being overweight increased by 41 percent.

Veggie chips

Often, these aren’t much healthier than regular potato chips. Most varieties of veggie chips contain mostly corn flour or potato.

To see the rest of their list, click on the link below.

Yahoo Shine notes that eating the wrong foods — or not eating the right foods — can result in symptoms that most people tend to assume are due to aging. Here are four tips they’ve assembled to steer you in the right direction:
Mistake #1: You avoid all animal protein
Vitamin B12, which is essential for energy, is found only in foods that are derived from animals. This nutrient helps regulate your metabolism, and it is an important part of maintaining a healthy brain and nervous system. Fatigue is a classic sign of B12 deficiency
Mistake #2: You’re not getting enough manganese and copper
Manganese and copper prevent joint pain, and are both essential for maintaining joint cartilage and flexibility. In many cases, getting enough of these nutrients reverses joint deterioration and eliminates joint pain.
Mistake #3: You avoid healthy fats
Omega-3 fats are part of your brain’s building blocks. If you’re not getting enough in your diet, the architecture of your brain becomes weak, and brain function, including memory, deteriorates.
Mistake #4: You favor packaged foods over whole
Most processed foods do not have enough potassium, which can result in high blood pressure. Eating better can correct the problem.

Monsanto may soon be allowed to conduct its own environmental studies. Currently, the USDA is responsible for assessing environmental impacts of new GMO crops, but the agency plans to at least temporarily hand over environmental impact reporting responsibilities to the biotech companies behind GMO crops.
If this isn’t the classic example of the fox guarding the henhouse I don’t know what is.
The two-year pilot program will allow the companies to conduct their own environmental assessments, or alternately outsource the work to contractors. The USDA will retain the final say in determining the safety of crops.
According to Fast Company:

“The USDA won’t actually admit that it’s bad at performing its duties — instead, the agency claims that the move will make the environmental reporting process more timely, efficient, and cost-effective … [But if Monsanto] has a vested interest in getting one of its crops deregulated, why wouldn’t it try to fudge the numbers on an environmental review? And why wouldn’t its hired contractors do the same?”

You might think that genetically modified organisms (GMOs) don’t affect you. But in fact, up to 90 percent of all major U.S. grown crops are grown with genetically engineered seed, and can be used in human and animal foods without any safety testing or labeling.
This includes GM corn, soybeans, canola, and sugar beets, which have made their way into approximately 80 percent of current U.S. grocery store items.

If you’re not buying organically produced foods (or growing your own food), then you’re probably eating genetically modified ingredients in most of the processed foods you’re consuming.
The UK Progressive reports:

“Scientific testing has not been done on what effects GMOs may have on humans. What has been shown is that GMO foods contain excessive amounts of certain toxins, the effects of which have not been determined. Genetically modified foods also negatively impact the environment by creating more toxins and potentially leading to the creation of mutated soil bacteria, which may lead to more harm regarding the future of food production.”

Most soybean, corn, cotton and canola crops in the U.S. are genetically altered. Some experts argue that these crops could pose serious health and environmental risks, but the scientific picture is currently incomplete — deliberately so.
Agricultural corporations such as Monsanto and Syngenta have restricted independent research on the crops. They have refused to provide independent scientists with seeds, or else have set restrictive conditions that severely limit research.  This is legal because under U.S. law, genetically engineered crops are patentable.
The Los Angeles Times reports:

“Agricultural companies defend their stonewalling by saying that unrestricted research could make them vulnerable to lawsuits if an experiment somehow leads to harm, or that it could give competitors unfair insight into their products. But it’s likely that the companies fear something else as well: An experiment could reveal that a genetically engineered product is hazardous or doesn’t perform as promised.”

Even if you don’t want to eat genetically engineered foods, you most likely already are doing so.  Corn and soy are two of the most common food ingredients, especially in processed foods, and over 90 percent of both these crops in the US are now from GM seeds.
Organic food companies and consumer groups are stepping up their efforts to get the government to exercise more oversight of engineered foods. Critics of current policy argue that the genetically modified (GM) seeds are often contaminating the nearby non-GM crops.
ABC News reports:

“The U.S. government has insisted there’s not enough difference between the genetically modified seeds its agencies have approved and natural seeds to cause concern. But Agriculture Secretary Tom Vilsack, more so than his predecessors in previous administrations, has acknowledged the debate over the issue and a growing chorus of consumers concerned about what they are eating.”

Ori Hofmekler, author of The Warrior Diet, The Anti-Estrogenic Diet, Maximum Muscle Minimum Fat, and the upcoming book Unlocking the Muscle Gene, is an expert on how to build muscle and improve your health with foods.
In this interview, Ori shares his insights about the timing of your meals to optimize your health.

The Organic Consumers Association has asserted that Whole Foods sent a misleading e-mail to its customers on Jan. 21in which they gave the green light to USDA bureaucrats to approve the “conditional deregulation” of Monsanto’s genetically engineered, herbicide-resistant alfalfa. However, after sharp criticisms from the OCA and their customers, and in the wake of USDA’s unrestricted approval of GE alfalfa and sugar beets, the leaders of the organic industry seem to have changed their tune, issuing strong statements against the USDA approval last week.
According to the Organic Consumers Association:

“The main reason … why Whole Foods is pleading for coexistence with Monsanto, Dow, Bayer, Syngenta, BASF and the rest of the biotech bullies, is that they desperately want the controversy surrounding genetically engineered foods and crops to go away. Why? Because they know, just as we do, that two-thirds of [Whole Food’s] $9 billion annual sales is derived from so-called ‘natural’ processed foods and animal products that are contaminated with GMOs.”

The Organic Consumers Association is also helping people who want to organize or coordinate Millions Against Monsanto and Factory Farms Truth-in-Labeling campaigns in their local community, through this web site: http://organicconsumers.org/oca-volunteer/
Update: Whole Foods Market has offered this response to the Organic Consumers Association:

“We have seen a few comments about the OCA’s misleading letter about our company. Once again, the OCA has it all wrong. We have done more than any other retailer to educate and advocate on genetically engineered food, and we are deeply committed to preserving our ability to sell non-GE food. Perhaps OCA did not understand our position. We do not have anything to do with big biotech companies’ agenda!
“As tried and true pioneers of organic, we at Whole Foods Market support the preservation of seed purity, organic integrity and we are advocates of clearly labeling GMOs so that our shoppers can make informed decisions.
There are still many unanswered questions about genetic engineering and there is no mandatory labeling and little government oversight of GMOs. That’s why we have spent the last couple of decades working to find a solution to offer non-GMO foods to our shoppers.
We do NOT advocate for the USDA to allow the well-funded biotech industry to monitor itself carte blanche without ongoing government oversight. Unfortunately, the USDA presented our industry with two options: total deregulation of GE alfalfa, or deregulation with some conditions to facilitate coexistence and protection of non-GE farmers.
We supported a path of coexistence, not because it’s a perfect path, but because it’s the only viable path that would ensure our ongoing ability to provide non-GMO foods.
Given the prevalence of GMO crops in the U.S. — 93 percent of soy, 86 percent of corn, 93 percent of cotton and 93 percent of canola seed planted were genetically engineered in the US in 2010 — we did not believe that a complete ban of GE alfalfa or any crop is an option that the USDA would even consider supporting, nor was it even an option.
We favor protecting organic and non-GE agriculture’s property rights, and the USDA’s regulatory authority is the best way to meet this goal. Our options were to have a seat at the table (and support coexistence) or to not be represented at all. We chose deregulation with restrictions so that we could represent our company, the organic food community and our shoppers.
This does not mean that we have anything to do with big biotech or that we support their agenda.”

Further Updates:  The news keeps pouring in on this controversial issue.  Phil Bereano, a co-founder of AGRA watch, argues that by deregulating the planting of GM alfalfa, the USDA appears to be in direct contravention to its obligations under law and court decisions.  A 2007 trial judge found that alfalfa farmers had established a reasonable probability that their conventional alfalfa crops would be contaminated with the engineered Roundup Ready gene if deregulation occurred.
Writing on the Community Alliance for Global Justice Website, he notes:

“There have been about 200 incidents of GE crops contaminating non-GE produce, resulting in hundreds of millions (if not billions) of dollars in damages; contamination is a real risk and one of very significant magnitude … Thus, the Department cannot dismiss it as insignificant or rest on Monsanto’s assurances that its practices render contamination unlikely … The Department suggests that consumers will forgive unintentional contamination, but intention is irrelevant to the National Organic Standards and to the protection of human health.”
Meanwhile, Tom Philpott, writing in Grist Magazine, suggests that the White House may have pressured the USDA to deregulate.  In the past, USDA chief Tom Vilsack has acknowledged the dangers of cross-contamination, calling it “a significant concern for farmers who produce for non-GE markets at home and abroad.”

According to Grist:

“A USDA chief had publicly declared his willingness to defy the industry, and then was seemingly forced by political pressure from above to cravenly abandon that defiance …Unhappily, the decision falls into line with other Obama administration gestures of fealty to the agrichemical lobby.”

More than 25 million people in the U.S. suffer from diabetes. Most have type 2 diabetes, which usually develops later in life. But type 2 diabetes can be reversed.
CNN reports what some of us have known for a long time now — by making changes such as adding exercise and improving their diets, many type 2 diabetics can drop their glucose or sugar numbers back to the normal range, reversing their condition.
Diabetes is caused when your body isn’t making enough insulin, or it can’t properly use the insulin it is producing. As a result of this, too much sugar stays in the blood, which can cause serious problems.
According to CNN:

“People who carry excess weight, especially in their midsection, are more likely to develop type 2 diabetes because the fat in their tissues causes an imbalance of insulin in the body. The condition is called insulin resistance. If they can eliminate that fat by exercising and limiting carbohydrates and alcohol, then many can drop their glucose levels. And for some, they can drop them back into the normal range.”

Yahoo Shine suggests eight ways to boost your metabolism and keep unwanted pounds from your waistline. Here are a few of them:
Do Intervals—Periodic fast-paced intervals raise your metabolic rate higher than a steady cardio workout can.
Drink Green Tea—A study found that people who drank three to five cups daily for three months cut 5 percent off their body weight.
Consider Caffeine—Coffee drinkers have a 16 percent higher metabolic rate — but make sure you take it early to avoid sleeping problems.
Build More Muscle—Lean muscle mass boosts your metabolism and makes losing weight more easy.
Pick Up Heavier Weights—Use heavy weights at a very slow rate to break down your muscles.  Your metabolism goes up while your body makes muscle repairs.
In related news, the results of an epidemiological showed that the metabolic syndrome, a condition associated with cardiovascular disease and type 2 diabetes, is related to a poor diet low in micronutrients.
Researchers examined the relationship between the metabolic syndrome and micronutrients such as folate, zinc and vitamins C, B12 and E. After adjusting for age and sex, they found significant relationships between the metabolic syndrome and two of the micronutrients, vitamins C and E.
According to Eurekalert:

“Additionally, [the researchers] observed a significant relationship between the metabolic syndrome and C-reactive protein (CRP), a marker of low-grade inflammation that has been associated with cardiovascular disease risk. High CRP blood concentrations were seen in almost half of the population.”

Disclose.tv – 109 YEARS OLD ON MAINLY RAW FOODS- Bernando- The S Video

Bernando LaPallo, author of “Age Less, Live More,” offers living proof that living and eating the way nature intended is rewarded with a long life. Having eaten of primarily raw food diet, LaPallo is more alive at 109 than most people are in their 70’s and 80’s.

KSBW reports:

“Some messages coming out of your mouth bypass the vocal chords. Turns out that your teeth, gums, and surrounding tissues also have plenty to say — about your overall health.”

Here are some of the signs to look for:

Flat, worn teeth and headache — Sign of: Stress

Many people are surprised to find out they’re tooth-grinders. You might be doing it in your sleep.

Cracking, crumbling teeth — Sign of: Gastroesophageal reflux disease (GERD)

Tooth erosion isn’t a consequence of aging. Disintegrating teeth are usually caused by acid that’s coming up from the stomach and dissolving them

Sores that won’t go away — Sign of: Oral cancer

When an open sore in the mouth doesn’t go away within a week or two, it always warrants showing to a dentist or doctor.

Gums growing over teeth — Sign of: Medication problems

This can be caused by medication for heart disease or seizures, or drugs that suppress your immune system.

Dry mouth — Sign of: Sjogren’s Syndrome and/or Diabetes

Many things can cause dry mouth, but a lack of sufficient saliva can also be an early warning sign of two autoimmune diseases —  Sjogren’s syndrome and diabetes.

White webbing inside cheeks — Sign of: Lichen planus

This mild skin disorder tends to strike both men and women between the ages 30 and 70.

Crusting dentures — Sign of: Potential aspiration pneumonia

Aspiration pneumonia, often caused by inhaling debris around the teeth and dentures, is a leading cause of death in older people.

You may be able to extend your life and stay fit throughout your old age with a simple change of diet that switches on your “youth” gene.
Professor Cynthia Kenyon, whom many experts believe should win the Nobel Prize for her research into aging, has discovered that carbohydrates directly affect the genes that govern youthfulness and longevity.
By tweaking the genes of roundworms, she has been able to help them live up to six times longer than normal.
The genes that controlled aging in worms also do the same thing in rats and mice, probably monkeys, and there are signs they are active in humans, too. She found that turning down the gene that controls insulin in turn switches on another gene which acts like an elixir of life.
The Daily Mail reports:

“Discovering the … [first] gene has prompted the professor to ­dramatically alter her own diet, cutting right back on carbohydrates. That’s because carbs make your body produce more insulin (to mop up the extra blood sugar carbs ­produce) … so the vital second gene, the ‘elixir’ one, won’t get turned on.”

Monsanto has been paying farmers to use its competitors’ herbicides. Why? It’s a last ditch effort to address the spread of superweeds created by the company’s “Roundup Ready” (RR) GMO crops.
Environmental scientists warned about the problem of herbicide-resistant weed creation even before Monsanto’s “herbicide tolerant” GMO crops were approved. Of course, Monsanto denied these early warnings.
And in fact, while Monsanto was telling farmers not to worry about resistant weeds, they were already preparing to profit from farmers’ weed troubles. In 2001, Monsanto received a patent on mixing herbicides with Roundup for use on RR fields with resistant weeds.
According to Generation Green:

“Weed scientists now say that superweeds from GMO crops infest over 11 million acres of US farmland — nearly five times more acreage than just three years ago — at a cost to US farmers of $1 billion a year … But superweeds do create new opportunities for the pesticide companies that make GMO crops.
Given Monsanto’s history, it makes you wonder if superweeds are just an unexpected problem from GMOs, or was creating the problem the plan all along?”

Forbes magazine also recently admitted their mistake in naming Monsanto company of the year in 2009. They released an article stating they were “wrong on Monsanto … really wrong,” citing not only the problems with resistant superweeds but also investigations over antitrust issues and a potential flop in an expensive new variety of GM corn seed.

Reversing a longstanding policy, the U.S. federal government has ruled in a legal brief that human and other genes should not be eligible for patents. This could have an enormous impact on medicine and on the biotechnology industry.
It is not yet clear if the new policy will be put into effect by the Patent Office. If it is, it is likely to draw protests from biotechnology companies.
According to the New York Times:

“The issue of gene patents has long been a controversial and emotional one. Opponents say that genes are products of nature, not inventions, and should be the common heritage of mankind. They say that locking up basic genetic information in patents actually impedes medical progress.”

Dr. Rudi Moerck is a drug industry insider and an expert on fats and oils.
In this interview, Dr. Moerck discusses the ins-and-outs of cooking oils; the good, the bad and the ones to avoid like the plague.

By Dr. Mercola
A common question that many people have is whether or not food should be eaten uncooked. I personally believe that consuming a majority of your food uncooked is a cornerstone of optimal health.
Typically, the less processed and heat-treated the food is, the more nutritious and healthier it is going to be.
Nevertheless, most people prefer to cook their food, at least occasionally. When you do, you’re going to cook with some form of oil.
The question is, what’s the best, healthiest type of oil to use when cooking?
Dr. Rudi Moerck has studied oils for a long time, and offers some intriguing insights in this interview.

Cooking with Tropical Oils – Your Healthiest Alternative

I have, for many years now, recommended coconut oil on the basis and the supposition that it doesn’t contain much unsaturated fat. As a result, it’s not going to be damaged by heat and create trans fats like some other oils. (Another tropical oil that is very similar is palm oil.)
Dr. Moerck agrees, saying:

“I would say that coconut oil is okay to cook with. It’s a saturated fat.  Your body will burn it as fuel or it will get rid of it some other way. It won’t store it in your body.. So from that point of view, if you’re going to use oil then that’s a good one to use.”

Interestingly, unlike carbohydrates, which can also deliver quick energy to your body, coconut oil does this without producing an insulin spike. Yes, it acts like a carbohydrate, but without any of the debilitating insulin-related effects associated with long-term high carbohydrate consumption.
But that’s merely the beginning.
Earlier this week I published an entire special report on the health benefits of coconut oil, which include:

Promoting heart health
Promoting weight loss, when needed
Supporting your immune system health
Supporting a healthy metabolism
Providing you with an immediate energy source
Keeping your skin healthy and youthful looking
Supporting the proper functioning of your thyroid gland

Part of what makes coconut oil such a healthful oil for cooking is that 50 percent of the fat content in coconut oil is a fat rarely found in nature called lauric acid.  This is also one of the features that distinguishes coconut oil from other saturated fats.
Your body converts lauric acid into monolaurin, which has potent anti-viral, anti-bacterial and anti-protozoa properties.
In addition, coconut oil is about 2/3 medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs.  These types of fatty acids also produce a host of health benefits.
Best of all, coconut oil is stable enough to resist heat-induced damage, which you cannot say for other oils. In fact, it’s so stable you can even use if for frying (although I don’t recommend frying your food for a number of health reasons).
I recommend using coconut oil in lieu of every other oil, whether your recipe calls for butter, olive oil, vegetable oil or margarine.

Important, New Information about Olive Oil

Extra-virgin olive oil is a good monounsaturated fat that is also well-known for its health benefits. It’s a staple in healthful diets such as Mediterranean-style diets.
However, it’s important to realize it is NOT good for cooking. It should really only be used cold, typically drizzled on salads and other food.
Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. However, during this interview I learned that extra-virgin olive oil has a significant draw-back even when used cold – it’s still extremely perishable!
As it turns out, extra-virgin olive oil contains chlorophyll that accelerates decomposition and makes the oil go rancid rather quickly.
In fact, Dr. Moerck actually prefers using almost tasteless, semi-refined olive oil rather than extra-virgin olive oil for this reason.
If you’re like most people, you’re probably leaving your bottle of olive oil right on the counter, opening and closing it multiple times a week. Remember, any time the oil is exposed to air and/or light, it oxidizes, and as it turns out, the chlorophyll in extra virgin olive oil accelerates the oxidation of the unsaturated fats.
Clearly, consuming spoiled oil (of any kind) will likely do more harm than good.
To protect the oil, Dr. Moerck recommends treating it with the same care as you would other sensitive omega-3 oils:

Keep in a cool, dark place
Purchase smaller bottles rather than larger to ensure freshness
Immediately replace the cap after each pour

To help protect extra virgin olive oil from oxidation, Dr. Moerck suggests putting one drop of astaxanthin into the bottle. You can purchase astaxanthin, which is an extremely potent antioxidant, in soft gel capsules. Just prick it with a pin and squeeze the capsule into the oil.
The beautiful thing about using astaxanthin instead of another antioxidant such as vitamin E, is that it is naturally red, whereas vitamin E is colorless, so you can tell the oil still has astaxanthin in it by its color.
As the olive oil starts to pale in color, you know it’s time to throw it away.
You can also use one drop of lutein in your olive oil. Lutein imparts an orange color and will also protect against oxidation. Again, once the orange color fades, your oil is no longer protected against rancidity and should be tossed.
This method is yet another reason for buying SMALL bottles. If you have a large bottle, you may be tempted to keep it even though it has begun to oxidize.

The Worst Cooking Oils of All

Polyunsaturated fats are the absolute WORST oils to use when cooking because these omega-6-rich oils are highly susceptible to heat damage.
This category includes common vegetable oils such as:

Corn
Soy
Safflower
Canola

Damaged omega-6 fats are disastrous to your health, and are responsible for far more health problems than saturated fats ever were.
Trans fat is the artery-clogging, highly damaged omega-6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening.
I strongly recommend never using margarine or shortening when cooking. I guarantee you you’re already getting far too much of this damaging fat if you consume any kind of processed foods, whether it be potato chips, pre-made cookies, or microwave dinners…
Trans fat is the most consumed type of fat in the US, despite the fact that there is no safe level of trans fat consumption, according to a report from the Institute of Medicine.
Trans fat raises your LDL (bad cholesterol) levels while lowering your HDL (good cholesterol) levels, which of course is the complete opposite of what you want. In fact, trans fats — as opposed to saturated fats — have been repeatedly linked to heart disease. They can also cause major clogging of your arteries, type 2 diabetes and other serious health problems.
So, cleaning these oils out of your kitchen cupboard is definitely recommended if you value your health.

Walter Breuning turned 114 years old on September 21.
According to Wikipedia, Mr. Breuning is the fourth-oldest living person in the world and the world’s oldest living male.
Born in 1896, Walter has lived in three separate centuries.
View the video to see how sharp this gentleman still is at 114 – and hear his advice on the simple, natural secrets to living a long, healthy life.

In this video, I discuss a very important topic that is fraught with confusion and controversy, namely whether or not soy is a health food.

Getting older, in and of itself, is not the cause of so-called “senior moments”. A new study found that even these mild memory lapses are caused by the same brain lesions associated with Alzheimer’s disease and other dementias.
Researchers found that in the last four to five years of life, people’s memory showed a very rapid decline. Pathologic lesions were found to be related to this rapid decline. The preceding years showed a much more gradual decline that was the actual result of normal aging.
According to Newswise:

“… [R]ecognizing that the earliest changes in memory are related to Alzheimer’s pathology can lead to early diagnosis and will be critical information if a treatment is developed that can alter the pathologic course of the disease.”

A new study is the first to provide a comprehensive characterization of the effects of disinfection byproducts (DBPs) in an indoor pool environment. It found that swimming in indoor chlorinated pools may induce DNA damage that can lead to cancer.
DBPs form from reactions between disinfectants and organic matter. Previous studies have found an association between DBPs in drinking water and bladder cancer.
The new study looked at close to 50 healthy adults after they swam for 40 minutes in the chlorinated pool. The researchers found increases in two genotoxicity biomarkers associated with cancer risk.
Newswise reports:

“… the authors identified more than 100 DBPs in the pool waters, some never reported previously in swimming pool water and/or chlorinated drinking water. In vitro assays showed that the swimming pool water was mutagenic at levels similar to that of drinking water but was more cytotoxic (can kill cells at a lower concentration) than drinking water.”

Dr. Gabor Forgacs is one of the leading experts in the world in the area of what is now called “organ printing,” where aggregates of cells for a particular organ are delivered with an ordinary (but modified) inkjet printer onto biological scaffolding gels (the “paper”).
Dr. Forgacs is a biophysicist with degrees in biology as well as advanced physics and is currently heading up a biophysics lab called Forgacslab at the University of Missouri-Columbia. His research focuses on the physical mechanisms in cellular and developmental biology.
He wrote a book with Stuart A. Newman titled The Biological Physics of the Developing Embryo in 2005, which is the first of its kind to bridge the gap between developmental biology and physics.

By Dr. Mercola

If Pfizer has its way, your child’s gummy bears may be replaced with chewable Lipitor
The exploitation of children for the sake of profit is yet another loathsome strategy drug manufacturers are willing to deploy, this time for the purpose of extending Lipitor’s patent to hold off generic brand competition.
We are already drugging children into complacency with psychotropic stimulants such as Ritalin if they are bored or distracted in the classroom, and devastating their developing immune systems with massive amounts of sugary drinks and a growing barrage of mercury-laden vaccines.
The following trends are quite disturbing:

According to one study, American children take antipsychotic medications at six times the rate of U.K. children.
One in four American kids takes a prescription drug for a chronic health condition.
One in five teens has high cholesterol.
Heartburn and acid reflux medications among adolescents has jumped 147 percent since 2001.
Girls aged 10 to 19 taking medications for type 2 diabetes has jumped almost 200 percent in the past nine years.
Children and adolescents make up the leading growth category for the pharmaceutical industry, with increases nearly four times higher than those seen in the rest of the population.

“No Child Left Unscreened”

Pumping statins into your children, like we are already doing with psychiatric drugs, would be disastrous, as the damaging side effects are now well established.
And if the government gets involved in mandating cholesterol screenings, it then becomes a slippery slope toward YOUR loss of parental choice about YOUR child’s medical care. Often the government passes off recommendations as “medical decisions” but they are really “monetary decisions.”
You should be the person in charge of your child’s health — not some government agency with a competing agenda!

Generation XL

It is indisputable that childhood obesity is placing the very future of the developing world at stake — a topic I am so concerned about that I wrote a book called Generation XL. If the childhood obesity epidemic is not reversed, we will, for the first time in history, see children living shorter lives than their parents.
Indeed, something must be done about escalating childhood obesity and “adult” diseases showing up in our children.
But massive statin campaigns are certainly NOT the answer.
The cause of the problem is unhealthy lifestyle choices — and drugs do nothing to address this. As mentioned in the source article, Harvard researchers found 85 percent of heart disease can be prevented by lifestyle changes alone — diet, exercise, and supplemental nutrients.

What is Really Making Your Child Fat?

The modern Western diet has become exceedingly reliant on high-fructose corn syrup (HFCS), refined grains, processed foods and artificial sweeteners — a “perfect storm” for weight gain and poor health.
HFCS is now the number one source of calories in the US, and free-floating fructose is now the leading culprit for the obesity epidemic.
Sugar — specifically fructose — is metabolized by your child’s body in such a way that nearly all of it is converted to fat.
Fructose is a very different sugar from glucose, which humans were designed to use for energy. Fructose is actually closer to ethanol, in terms of how it’s metabolized. Unfortunately, fructose is the number one source of calories in the American diet, and children and adolescents are its number one consumers.
If you wish to promote your children’s health and well being, it is essential to limit their fructose consumption.
You may have been deceived into thinking that dietary fat is the reason for your child’s weight problem. But low-fat diet foods actually CAUSE weight gain in the majority of people, rather than saturated fats.
There are other factors that influence whether or not your child may develop a weight problem and other related health issues. There are genetic, emotional, social and environmental factors.
For example, researchers at the University of Illinois and the Harvard School of Public Health report that toddlers in day care tend to gain more weight than those who are cared for at home. They found babies spending more than 9 months in day care gained 0.4 pound more than those cared for by their parents. Although the higher weight gain was not easily explained, they speculated it had to do with “irregular eating patterns,” as well as possibly the types of foods they were fed.
One hypothesis suggested by scientists was that day care workers might use food to sooth crying babies more than parents do, which could theoretically set up your baby for “emotional eating.”
There is evidence that childhood obesity is not only related to adult obesity but to poor health in adulthood as well, so it is very important to pay attention to your child’s diet and eating patterns from day one.

Total Cholesterol Number Alone is Virtually Useless

If your doctor is urging your child to get her total cholesterol level checked, you should realize this test tells you virtually nothing about her risk of heart disease — unless it is 330 or higher.
Without also knowing lipid values, total cholesterol is meaningless. If you are going to participate in a screening, make sure a complete fasting lipid profile is what is being done.
What matters is how much HDL your child has in relation to her LDL and triglycerides.
The purpose of HDL is to take cholesterol from your child’s tissues and arteries and transport it back to her liver, where it can be reused. It is her body’s way of recycling and reusing cholesterol — because cholesterol is vital for health, not the villain it has been made out to be.
LDL particles come in a variety of sizes, and it’s the small, dense ones (VLDLs) that can potentially be a problem because they can squeeze through the lining of your child’s arteries and oxidize, causing inflammation.
Here is a simple way to determine if your child has too much bad LDL (VLDL):

If her triglycerides are low and her HDL is high, then the LDL she has is the good variety.
If her triglycerides are high and her HDL is low, then the LDL she has is the bad variety. The triglyceride-to-HDL ratio is a far better indicator of cardiovascular disease than the total cholesterol-to-HDL ratio that nearly everyone uses.

Here are two ratios, easily calculated from a lipid panel, which can help you evaluate your child’s heart disease risk:

HDL/Total Cholesterol Ratio: Should ideally be more than 24 percent. If it’s less than10 percent, your child has a significant risk for developing heart disease.
Triglyceride/HDL Ratio: Should be less than 2.

Now, here’s the bottom line: Dietary fat raises the large, buoyant LDL — the one that is harmless. Dietary SUGAR raises the small, dense LDL (VLDL) — the one that correlates with heart disease.
The type of fat that is beneficial comes from organic meats and dairy and natural whole foods, NOT trans fats, which can be deadly and should be avoided altogether.

Cholesterol is NOT the Villain in Childhood Obesity

Cholesterol has been terribly vilified, when in reality it is essential for a wide variety of vital functions in your child’s growing body, including:

Maintaining healthy cell membranes
Producing a variety of hormones, including estrogen, testosterone and vitamin D
Producing bile acids, which aid in fat digestion
Cholesterol also helps your child’s brain form memories and is vital to her overall neurological function.

On the flip side, there is strong evidence that having too little cholesterol increases your risk for cancer, memory loss, Parkinson’s disease, hormonal imbalances, stroke, depression, suicide, and violent behavior.
Before 2004, a 130 LDL cholesterol level was considered perfect. But now, many physicians are recommending levels of less than 100, or even less than 70 for patients at very high risk. In order to achieve these outrageous and dangerously low targets, you typically need to take multiple cholesterol-lowering drugs!
So, the guidelines have progressively widened the pharmaceutical market. If children are subjected to universal cholesterol screening, the drug companies increase their target market that much more.

Statin Side Effects: Keep Out of the Reach of Children!

In 2007, the American Heart Association first recommended the use of statin drugs for children with high cholesterol. Then, in 2008 the American Academy of Pediatrics followed suit, recommending cholesterol-lowering drugs for children as young as age 8.
Now they are concocting ways to place more and more children on statins, in spite of the overwhelming evidence for serious side effects — nearly 900 studies point to the damaging effects of these drugs.
The list of statin-related health problems includes the following:

Muscle damage (potentially permanent), mostly related to CoQ10 depletion
Heart damage, heart failure and strokes
Neuropathy
Immune system suppression
Pancreatic dysfunction
Hepatic dysfunction
Increased cancer risk
Cognitive impairment
Depression

In addition to these risks, there are also risks from insufficient CoQ10 levels, which directly relate to the use of statins:

Impaired white blood cell activity
Reduced muscle strength contraction — especially for the heart muscle
Impaired liver function
Decreased cell growth and division
Decreased ability to neutralize free radicals

And now, it would appear, they are pushing a massive kiddie-statin campaign, disguised as “preventative medicine.”
Pfizer has been in legal trouble a number of times over fraudulent claims about the “health benefits” of Lipitor. Lipitor is particularly damaging if you are diabetic, doubling your risk for stroke. And with childhood diabetes rates increasing by leaps and bounds, prescribing Lipitor would be extremely risky to these diabetic or pre-diabetic kids.
According to an excellent report in 2008 in the New England Journal of Medicine, long-term data about the safety of statins for children is completely lacking. Ferranti and Ludwig write:

“At 8 years of age, a child’s brain and other organ systems remain in dynamic stages of growth and development, raising concern that long-term pharmacotherapy initiated at this age may adversely affect the central nervous system, immune function, hormones, energy metabolism, or other systems in unanticipated ways.”

It is one thing to medicate the child who has a rare genetic defect in cholesterol metabolism, but quite another to treat masses of at-risk children whose symptoms reflect easily modifiable lifestyle factors.
As the article says, “Once this door has been opened, the pharmaceutical industry will happily walk through it.”

Top 10 Ways to Help Your Child Achieve Optimal Health and Body Weight — Without Drugs

While prescription of a cholesterol-lowering medication may be warranted in a few rare cases, 99 times out of 100, hyperlipidemia and hypercholesterolemia can be corrected with some simple lifestyle changes.
Here are my top 10 recommendations:

Eliminate all sodas and fruit juices.
If your child is already overweight or obese it is particularly important to lower their total fructose intake, INCLUDING fruit, until their weight normalizes. It would also be helpful to severely limit grains, even apparently healthy ones like whole organic grains, until their weight normalizes.
Help your child get regular exercise.
Prepare the right foods for your child’s nutritional type. I now offer the full nutritional typing program free of charge.
Encourage your child to eat a good portion of her food raw.
Make sure your child is getting plenty of high-quality, animal-based omega3-fats. My favorite is krill oil.
Introduce your child to a variety of heart-healthy foods such as olive oil, coconut and coconut oil, organic raw dairy products and eggs, avocados, raw nuts and seeds, and organic grass-fed meats that fit within her nutritional type guidelines.
Introduce your child to strategies that help her address emotional challenges, such as EFT.
Make sure your child gets plenty of restorative sleep.
Finally, make sure your child’s vitamin D levels are within therapeutic levels.
Vitamin D is not “just a vitamin,” but rather the only known substrate for a potent, pleiotropic (meaning it produces multiple effects), repair- and maintenance hormone that serves multiple gene-regulatory functions in your child’s body.

Low levels of vitamin D are associated with an increased risk of heart disease.
About 70 percent of U.S. children have inadequate levels of vitamin D, so this should be one of the first issues you address to keep your child’s heart healthy.

A Call to Action for the Sake of ALL Children

The Alliance for Natural Health has an on-line “action alert” letter you can send to your Congressional representatives about repealing the law that allows drug companies to extend their patents by testing drugs on children.
It is quick and easy to do! Just click here.
If you care about this issue, I encourage you to take a moment to let your rep’s know how you feel.