For the past several years, ever since the USDA sold out to monopolizing middle-men corporate nut traders, virtually all U.S. grown almonds have been either poisoned with Propylene oxide (a highly toxic flammable chemical compound) or heated to death. The law made it almost impossible to purchase Raw, Organic almonds grown in the U.S.

At the time prior to the implementation of the non-sense rule, we told our readers where to legally obtain the real thing, D & S Ranches but most people don’t bother to mail order their staple foods and really, most people never knew about the regulation that forced the poisoning and lethal heating of ‘The King of Nuts’.

Since 2007 most almonds purchased in the U.S. have been poisoned with Propylene oxide and most almonds labeled ‘raw’ have actually been cooked (Un-Raw), a blatant label-lie mandated by the U.S. government’s department of agriculture.

BUT. There may be some delicious, nutritious raw-organic almond milk at the bottom of the glass.

A move in the right direction has been realized recently which may lead to an overturning of the insane prohibition of ‘live-clean’ almonds.

You can see the details here: Alliance for Natural Health USA

and here: The Cornucopia Institute

You can see what the U.S. government says about the poison that the same U.S. government demands we pollute our food with here: Save Raw Food and Real Almonds… It’s your right!

And you can see our original alerts about the issue here: Save Raw Food and Real Almonds… It’s your right!

And here: Un-Raw California Almonds..

What do you call a militant vegan?
Lactose intolerant

How many vegetarians does it take to change a light bulb?
Two – one to change it and one to check for animal ingredients.

“The standard diet of a meat-eater is blood, flesh, veins, muscles, tendons, cow secretions, hen periods and bee vomit.
And once a year during a certain holiday in November, meat-eaters use the hollowed-out rectum of a dead bird as a pressure cooker for stuffing.
And people think vegans are weird because we eat tofu?” - vegan bodybuilder Robert Cheeke
Found it At: happycow.net

`

What do you call a militant vegan?
Lactose intolerant. - Pat

What’s the best way to keep milk fresh?
Leave it in the cow. - Michael Cant

What do you call a vegetarian who goes back to eating meat?
Someone who lost their veg-inity! - Colleen’s roomate?

There’s a bunch more of these at: vegetus.org

Follow the links to important related information.
…Important to your well being and the health of our Earth and all her ‘people’. We will dispel some lies, explode some myths and help you take back your power and your health-freedom.
Be sure to check back frequently for helpful updates and new posts, and please leave comments, ask questions and call anytime.

‘Child abuse, how to protect your children’
‘Where Do You Get Your Protein?’
‘The M&M Cure’
‘Drink the right amount and the right kind of water’
‘Bone Health’
‘Cows and Chocolate Bars’
‘Food Choices and the Planet‘
‘All About Sweeteners’
‘Who Owns Natural Food Companies’
‘Flexitarians, Flexatarians and Freegans’
‘What Kind of Animal Are You?’
‘The Other Blight Meat’
‘The Truth about salt and Sea Salt’
‘The Milk Cure’
‘Threats to Your Food Supply’
‘Ten Rules for Eating’
‘The Calcium Lie & Myths about Osteoporosis and Its Treatment’
‘Doggies for Dinner’
‘The Ethics of Eating Meat: A Radical View’
‘Commons courtesy’
‘Meat and the Environment’

‘Myth: Meat is a “good” source of iron’
‘Vitamin D2 is verses vitamin D3’
‘Vegetarianism, as a way of life’
‘Vegetarianism in a Nutshell’
‘Why Vegetarians Suck’
‘Upstream, Downstream’
‘Ammonia Burgers’
‘Milk and Gandhi’
‘Vegetarians, Meat-eaters, Who eats more corn and soy’

Much more on GMOs… Extremely important stuff. Search
DrBillyHealth
for ‘GMO’ right away, then come back and see what’s new.

It is strongly recommended that people never consume anything that has been subjected to microwave treatment, but harmful effects will result just from placing one’s self close enough to an operating unit to read the brand name, even if no microwaved food is ingested.

Another ingenious way to pathogenically adulterate food and spread pollution.

Like the herbicides and fungicides fashioned from WW1 nerve gas (made from oil) which is dumped on food crops, and poison phosphate fertilizer (faulty name, it does not make the soil fertile) spun-off from WW2 munitions (made from natural gas and oil), another common food-related ‘bad idea’, the microwave oven, was also born of war. Interesting.
Inventions often sprout simultaneously from unrelated developers. Back in the mid-1940s the two versions of the microwave oven were conceived on opposite sides of the Atlantic.

Hitler’s Nazis invented the first experimental microwave-cooking units to heat food without fire for their troops on the move.

In 1945 an inventor working for a U.S. defense contractor (war profiteer) noticed that a chocolate bar in his pocket melted while standing in front of an operating magnetron (a magnetron is the heart of radar units and microwave ovens). The creative guy then placed popcorn in the beam and cranked it up… Popped popcorn danced around the room. The pocket fondue observation and popcorn experiment led to the modern microwave oven now standard issue in 95% of U.S. homes and restaurants.

In 1947 Raytheon started selling commercial microwave ovens. It took a while, but 25 years later everybody had to have one. As I recall, the 70s were boom years for ‘radiation ovens’, some homes that did not even have indoor privies, did have a microwave.

A microwave oven works by passing microwave radiation, usually at a frequency of 2450 MHz through the food. Water, fat and sugar molecules in the food absorb electro-magnetic energy from the microwave beam in a process called ‘dielectric heating’. Most molecules are electric dipoles, meaning that they have a positive charge at one end and a negative charge at the other, the food molecules are tossed about violently as they try to align with the alternating electric field induced by the microwave beam (this is very different from conventional cooking). This molecular movement creates heat. Microwave heating is most efficient on liquid water, and much less so on embedded/incorporated water, fats, sugars, and frozen water.

In fact Zappers are not nearly as efficient as the promoters claim.

A microwave oven does not convert all the electrical energy into microwaves. A typical consumer microwave oven could consume 1100 Watts, and deliver 700 Watts or less of microwave power. The remaining 400 or more Watts are dissipated as heat in the magnetron tube, which will not end up in the food but rather in the surrounding cabinetry and the air in the kitchen, just as with a conventional (safe) oven. The less water in the food and/or the less volume of the food in the oven, the more energy is wasted. A microwave oven is anything but a ‘Green’ appliance, it fails on various grounds, some much more serious than the energy inefficiency issue, but the simple math above illustrates that the zapper is not even a particularly energy-efficient tool either.

Close range exposure to powerful microwave radiation is of course harmful to biological organisms (humans, pets etc.) and detrimental to food treated with the radiation.

At the molecular level, the stuff that food is made of is beat-up, torn apart, energetically altered and forcefully deformed. This method is very different than conventional cooking. Microwaving creates un-natural compounds (radiolytic compounds) which no known naturally occurring process would create in food or animals [humans]. Microwave beams have been used as weapons for decades and are now used by genetic engineers to intentionally break the integrity of targeted cells’ walls to allow for the implantation of infectious agents carrying foreign gene bits for gene splicing. The intensity of the radiant energy and its penetrating ability is such that much damage occurs to animal bodies within ‘effective range’, and since the cook does not operate the device from the next room, and certainly not from behind a lead shield, people using zappers are indeed within the ‘effective range’.

I don’t know about you, but I would not like the integrity of my cells damaged, allowing for a compromised defense against harmful invaders, and I don’t want to confuse my DNA, Thank You!

If there were a way to microwave your meals remotely then you would only be degrading the food (converting it into something that can’t normally happen in nature and is not fit for consumption), and adding a bit to our overall invisible ‘sea-of-electro-pollution’, and then feeding the family some weird deranged version of food, but at least you would not be dosing yourself, and others in proximity, to anti-therapeutic radiation treatments.

As it is, placing yourself near an operating zapper invites serious assaults on the body and the ‘mind’.

Consider the well established and now common condition known as ‘microwave cataracts‘. This is a particular lens opacification for which EMFs (electro-magnetic fields) are the primary etiological factor. In contrast to other types of cataracts (heredity, metabolic, and senile) which originate in the lens, the microwave cataract originates in the elastic membrane that surrounds the lens (the capsule). Microwave cataracts occur following exposure to either thermal or non-thermal EMFs, both of which are emitted by microwave ovens. Microwave cataracts and have a latency period of months to years, so it may take a while for vision to cloud up after cooking in a microwave-appointed kitchen.

The human body is made of some 65 to 90% electrically conductive water (depending mostly on age).
Think about it, typical household microwave ovens emit electromagnetic energy at a frequency of 2,450 Megahertz (MHz = one million cycles per second).

Materials with high moisture content, like most foods (and mom and the baby and the cat on top of the fridge), absorb microwave energy.

As the electromagnetic waves at a frequency of 2450 million cycles per second enter the water-rich body, the molecules tend to align themselves with the cycling energy. Since the microwaves are changing polarity with every half cycle, the water molecules and associated cellular stuff follow these alternations and thus move rapidly back and forth.
In effect, molecules are changing direction every half cycle, so they are oscillating back and forth 4,900,000,000 times each second (almost five billion times per second).
This high-speed oscillation causes the friction which heats the food, but besides the heat, the aggressive agitation degrades and/or destroys nutrients and other aspects of the food. That’s bad enough, but just imagine how insulting such treatment is to the cells of your body. In particular, for a person situated near the operating zapper, all the watery fluid (which is in intimate contact with every one of your one hundred trillion cells, the sugar-based molecules, the fat and particles of most metallic elements are forced to dance a maddening jig… forced to instantly shake around at a frequency and intensity proven harmful to the body and a frequency which is way out of sync with the healthy, life supporting frequency natural to the cells.

The report ‘Comparative Study of Food Prepared Conventionally and in the Microwave Oven’, published by Raum & Zelt in 1992, at 3(2): 43, 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. [Accommodation at the evolutionary level takes millions of years to make a healthful leap].
Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking since the discovery of fire.

Microwave energy from the sun and other stars is direct current (DC) based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more [about five billion] polarity reversals per second in every food [and body] molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape) as well as transformation into toxic forms, under the impact of microwaves produced in ovens”.

Numerous studies have found significant and disturbing changes in the blood of individuals consuming microwaved milk, fruit, meat and vegetables. In published studies, all foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and overall white blood cell levels and cholesterol levels increased. Lymphocytes decreased. Increased activity of pathogenic bacteria is typically demonstrated in the blood of individuals after consuming zapped food.

Cover-ups, lying, gagging and cheating:
In 1991, Dr. Hans Ulrich Hertel, a food scientist and Dr. Bernard H. Blanc, a Lausanne University professor and member of the Swiss Federal Institute of Technology and the University Institute for Biochemistry 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 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 that changes took place in the participants’ blood that could cause deterioration in the human system.

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, took control. They forced the President of the Court of Seftigen, Canton of Bern, to issue a “gag order” against the two researchers. In March 1993, Dr. Hertel was convicted for “interfering with commerce” and prohibited from further publishing his results.
The guy was sharing his well documented information about how unsuspecting people might be killing themselves, and he gets convicted for ‘interfering with commerce‘… ‘Interfering with commerce’. The corporate priorities seem a little backwards. Dr. Hertel fought this decision. He fought for his rights and ours.

This bought-and-paid-for decision was eventually 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. But for those 6-7 years you were not allowed to see the information and the researchers were not allowed to talk about something so critical to the well-being of the people… Microwave sales continued to soar. People, some of whom would have stuck with time-tested fire instead of RADIATON, continued to zap their families.

Besides the obvious problems associated with; uneven heating (In which well hydrated portions of a food may cook thoroughly but drier portions never reach the critical temperature necessary to kill bacteria and parasites in meat and milk), heating contents more than the container (as in the numerous instances in which a baby’s mouth and esophagus have been scalded drinking milk from a bottle which felt comfortably warm), the leaching of plastics into the food (as I understand, most zap-ready convenience foods come in plastic containers, ready to go, and people frequently zap homemade meals in plastic vessels… because they can), and the failure to inactivate bacteria in re-heated leftovers, records are replete with examples of injury and illness resulting from ingesting microwaved stuff, a very small sampling from a huge body of evidence follows;

~ 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.”

~ In 1991, Norma Levitt, a hip surgery patient in an Oklahoma hospital died from a simple blood transfusion. 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 still routinely warmed, though not in microwaves. In this case, the microwaving altered the blood and it killed her.

My own experience, testing and just plain common sense leaves me in complete agreement with the following statement from Dr. Lita Lee’s ‘Health Effects of Microwave Radiation - Microwave Ovens’: “Every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products”. Her further research reveals that microwave ovens are far more harmful than previously imagined.

Microwave ovens were banned in Russia in 1976

Certain infectious/disruptive agents only need access to cell interiors to make trouble. Known examples are viruses and prions.

These are not living things in the traditional sense.

A prion is best described as an infectious protein; it is a deranged protein, with no DNA or RNA component. Not living. The ‘Zombie-like’ prion is the microscopic proteinaceous particle implicated in Mad Cow Disease (BSE), and several other lethal neurodegenerative diseases.

A virus is little more than a strand of DNA or RNA covered by a protein coating.

They lack some important characteristics which many biologists consider the requirements of life. Basically, they are not living … And therefore cannot be killed, and may not be deactivated by microwave exposure.

You don’t want such entities becoming too intimate with healthy cells, and such opportunistic entities (viruses etc.) are everywhere, so it seems wise to keep the cells that make up our bodies intact, and not unnecessarily expose ourselves to influences which tear-up cell walls.

Microwave radiation (at the frequency and intensity generated by the standard household appliance) is proven to break the barrier of cell walls allowing for invasion by opportunistic pathogenic agents.

This scenario plays out when zapping meat (pathogens already present in the flesh can invade microwave-damaged cells and proliferate as the food is cooking), and in the living bodies of people in the vicinity of a zapper when the exposure is of sufficient intensity and duration.

And aside from inviting already present infectious agents into microwave-damaged cells, consider that: As prions are deformed proteins, and microwave radiation represents a deranging (deforming) influence, protein molecules and microwaves may be a counter-productive combination… Indeed it has been postulated that deadly prions may be created from ‘normal’ protein structures under the influence of microwave radiation.

We know this:
We know that infectious invaders are all around – all the time, looking for access to living cells.
We know that microwave exposure damages (opens) cell walls… This provides the access.
Why would anyone choose to invite disease into his cells?

Regulating the dangerous weapon instead of outlawing it (for casual use) is insulting to our intelligence and will not prevent or cure the harm to its users. Also, regulating the device (establishing false safety guidelines) is to suggest that it even can be used responsibly. To illustrate the insanity consider that, over the past few decades, allowable radiation leakage maximums have been adjusted, so radiation intensities that our government claimed were perfectly safe some years ago are no longer on the safe side of the cusp, and the last time I checked, the requirements for ‘door seal radiation leakage’ were 1,000 times more strict in Sweden than in the U.S. This by no means suggests that a Swedish zapper is safe; it only exposes the ‘emptiness’ of the arbitrary numbers set by industry and enforced (so to speak) by the regulators.

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* Note. An expanded report on the Russian work can be found after this article.

Exposure to the energetic influences emitted by microwave ovens in typical ‘normal use’ situations (almost all of which are elective and unnecessary) present opportunity for harm to humans and other animals DIRECTLY, that is, the operation of microwave ovens is a known (proven) metabolic stressor which is significantly, sometimes profoundly damaging to animals in ‘casual’ proximity to the unit.

It is strongly recommended that people never consume anything that has been subjected to microwave treatment, BUT harmful effects will result just from placing one’s self close enough to an operating unit to read the brand name, even if no microwaved food is ingested. Please use the zapper for storage, or for some function which it can satisfy UNPLUGED. Please do not donate it, as that will only place a deadly device in someone else’s home. Do not toss it in the trash as it demands proper recycling and careful dismantling.

You can call your local trash disposal company to find out if they recycle microwave ovens. If they don’t, ask if they know a place that does. If your local trash disposal company can’t help, go to Earth911.com. Earth911.com has a search engine that allows you to search for microwave recycling centers in your area. But by all means, unplug the monster immediately. The space that the zapper occupied may be filled to good advantage with a high quality toaster oven, maybe a convection toaster oven. Mini countertop ovens utilizing penetrating infrared radiant heat will likely be showing up at retailers and in the kitchens of health conscious cooks soon… This may be a very healthy trade.

Remember (in simple terms):

~ Continually eating food processed in a microwave oven causes long term - permanent - brain damage by disrupting and ‘confusing’ electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue]. This goes not only for the ‘brain’, located in the scull, but also for the ‘mind’ which is ‘everywhere’ in (and on) the body
~ The human body cannot metabolize (break down) or healthfully process many of the unnatural by-products created in microwaved food.
~ The very complicated (and not well understood) hormonal system is disrupted, and in particular, gender specific hormone production is altered by frequent ingestion of microwaved foods.
~ At least some of the effects of microwaved food by-products and direct microwave exposure are residual (long term, permanent) within the human body.
~ Enzymes, minerals, vitamins, fatty acids, protein configurations and carbohydrate compounds of all tested microwaved foods are reduced and/or altered so that the human body gets fractionated and reduced nutritional benefit, and the body absorbs altered compounds that cannot be broken down healthfully, leading to systemic inflammation which likely predisposes the body to numerous different disease conditions.
~ The profoundly foreign nature of compounds bred of the interaction of food components and microwave radiation can certainly act as the prelude to auto-immune diseases. This is a well proven FACT.
~ Microwaved foods have been linked to stomach and intestinal irritations, and that’s just the tip….
~ The frequent, regular ingestion of microwaved foods causes cancerous cells to increase in human blood.
~ Habitual ingestion of microwaved food causes immune system malfunctions.
~ Eating microwaved food negatively affects cognitive function, concentration, emotional stability.
~ Without a doubt, one manifestation (in the human body) of microwave exposure is the initiation of the inflammatory response. Being in visual proximity of a working zapper regularly, keeps the body in a state of chronic inflammation. Microwave ‘exposure-es’ show chronically elevated levels of Pro-inflammatory hormones.
…Systemic and/or chronic inflammation feeds a domino effect which undermines health in many ways and manifests in various areas and systems of the body. More and more, inflammation is being recognized by the scientific community as the common contributory factor in many serious ill conditions.

Keep in mind that:

Electro-magnetic pollution broadly, and microwave exposure specifically, is a new stressor in our environment (very new relatively speaking, as we now live in an invisible soup of stealthy electromagnetic pollution estimated to be 100 to 200 MILLION times greater than it was just one hundred years ago).

Over 90% of U.S. households now have a device whose specific engineered purpose is to generate and transmit an unquestionably insidious form of electro-magnetic pollution. It’s not a device which keeps the roof from falling in or keeps burglars out; it is in no way necessary for the safety of the structure or the inhabitants. And if that’s not weird enough, designers and homeowners place the device right in the kitchen, the heart of the home, where the health impact of everything within, should be carefully considered, the room from which life-giving nutrition flows. And it is generally situated right there,.. glaring at us somewhere between the brain and belly level. People who operate the device are often only inches from it, and others in the room (or on the other side of the wall) sit comfortably nearby, oblivious to the harm they invite.

Why are they oblivious to the realities of the dark side of Microwave Culinaria?

Because business interests told (tell) the government to release only the spun version of the story, which portrays something deadly (an invention of war) as something ‘convenient’ and ‘modern’ and even ‘indispensible’ to busy people everywhere, people who are told (and come to believe) that they are too busy to prepare a decent meal for the kids. Many parents encourage children to use the device themselves.

There is a whole generation of first-world humans who have not learned the [critical to life] art of cooking (food preparation), a whole generation (or two) of people who cannot conceive of how to eat, without first opening some kind of package or driving up to a greasy window after reciting an order to a clown face outfitted with speakers and a microphone.

In the kitchens of finest of upscale homes there often is no space afforded for the installation of a simple towel bar, yet in the most modest of tiny starter homes or conservative apartments there is always a prominent space dedicated specifically for the weapon marketed as the microwave oven.

Do the family a favor, Remove the zapper. Give the greatest gift, or at least the first installment, give the gift a better health. Remember that people who eat, should know how to cook. That’s not what a microwave does, unless we count frying brains, other vital organs, and electro-poisoning popcorn and pot pies as cooking.

Unplug the zapper put it in a box and mail it to your representative in Washington with a note asking him/her to “think about it”.

Related articles:

Dangerous Complacency with Radioactivity and EMR (anthropogenic Electro-Magnetic Radiation)

Love!

Billy

Related articles:

Dangerous Complacency with Radioactivity and EMR (anthropogenic Electro-Magnetic Radiation)

If you are a sucker for more details keep reading. It may be boring, it may be infuriating.

Microwave ovens were banned in Russia in 1976, just look at a small sampling of what the Russian research revealed;

* Below 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. A summary of some of the results are as follows:
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
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 till the 90s 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 are 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 [in part]

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 execrative 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.

Microwave ovens were in fact, banned in Russia in 1976; the ban was lifted after Perestroika. Perestroika translates to “restructuring” (westernizing, Americanizing… power-shifting towards corporate control).

Favorite sugars and sweeteners (Healthful):

Brown rice syrup:

Cultured (usually naturally fermented) rice, broken down by enzymes, strained and cooked to a syrup-like consistency. It is also available in powder form. In the TCM system (Traditional Chinese Medicine) Brown Rice Syrup is classified as a Chi Tonic (energy tonic), demulcent, nutritive and antispasmodic. Simply keep in mind that it has ‘Tonic’ and ‘Nutritive’ properties. This is a very positive profile for any food, but when something of this nature is used in place of a deadly poison such as; table sugar, fructose or artificial sweetener chemicals… Wow, what a welcome difference to the body and mind.

Barley malt:

Mostly maltose. A dark, sweet, thick liquid. Sometimes used in malted milks. Barley malt is a thick, viscous, rich, gooey, concentrated ‘food’, much like the brown rice syrup above, but darker and ‘heavier’. Barley Malt is also a ‘Tonic’ and ‘Nutritive’ as the Rice Syrup. A sweetener that is not just OK, but actually very healthful.

Amasake: One of the least refined of the “natural” sugars, fermented/cultured, made from brown rice. Amasake is basically Brown rice syrup which has not been ‘reduced’ (cooked down to a thick consistency). Amasake is used as a thick, rich, sweet drink and as an ingredient in shakes, sauces, bakery Etc.

Licorice root: Licorice root (Glycyrrhiza glabra)(usually in powdered form). Licorice root is a Chi Tonic.

Stevia: The leaves of a Paraguayan herb, look for stevia in powder form or ‘cut and sifted’ leaf form, then wiz into powder in a coffee mill (nut and seed grinder), it is much sweeter than sugar. A little goes a very long way. It’s non-caloric.

Coconut Sugar: Coconut Sugar (Concentrated palm flower nectar) is produced from the sweet juices of tropical coconut palm sugar blossoms. Traditional sugar farmers climb into the canopy of coconut palm trees and harvest the sweet nectar by slicing the flower. Once collected, the nectars are kettle-boiled into a thick caramel and ground to a fine crystal. Coconut Sugar reportedly has a ‘G.I.’ of 35 (Glycemic index value of 35), not bad for a sweetener/sugar, many foods that aren’t even considered sweet have a higher (worse) number. As foods go, especially sugars, a G.I. of 35 is easy on blood sugar balance.

Coconut Sugar is relatively new on the U.S. market and we may need some time to let the ‘Coconut Cream’ settle to the top with regards to producers and their methods of production. But already we can see that this sweetener is (or can be) ecologically friendly: “coconut palms produce an average of 50%-75% more sugar per acre than sugar cane, while using only a fifth of the resources”… And, The Food and Agriculture Organization (FAO) has recognized palm sugar as the single most sustainable sweetener in the world.
Coconut Sugar can be used in a 1:1 ratio to replace can sugar in recipes.
More on this one and recommendations coming soon… Check back!

In Betweens, maybe not absolute favorites, but generally healthful:

Luo Han: Luo Han Guo (luohanguo) is the fruit of Siraitia grosvenori, formerly called Momordica grosvenori, a member of the Curcubitaceae. The fruit is well-known for its sweet taste.

Xylitol: Xylitol is a sweet-tasting, naturally occurring polyol (which is a type of carbohydrate) that has a distinct cooling sensation in the mouth. Xylitol is metabolized differently from conventional sugar, and does not have the same effects as ordinary table sugar: moreover, it has fewer calories. Inulin-FOS (FructoOligoSaccharide) is a highly soluble fiber.

‘Lo Han Sweet’ is a compound product, a blend of the two sweeteners above. I think it’s’ a reasonably good product…
Lo Han Sweet, marketed by Jarrow Formulas:
Ingredients:
Xylitol and MogroPure® (Momordica grosvenorii, Lo Han fruit juice concentrate).
Other Ingredients: Inulin-FOS (Fructo Oligo Saccharide) and silicon dioxide.
.
Lo Han Sweet™ advantages:
Low Glycemic Index.
Heat Stable: Very stable under high temperature, and can be added to hot as well as cold foods. Suitable for cooking and baking.
Low Calorie: 2 calories per 2 g serving (about 1/2 teaspoon).
http://www.jarrow.com/product/351/Lo_Han_Sweet

Date sugar: Made from pulverized (generally not refined) dates, it contains sucrose, glucose and fructose. It’s low in grams of sugar per teaspoon, relatively low in calories.

Maple syrup: It is high in trace minerals. Can be pricey and can be hard to find if you live outside North America.

Available grades of maple syrup:
The light “Grade A” or “Number 1,” generally the highest priced and often the most desirable, can contain formaldehyde runoff from the first extraction of the syrup. As you progress ‘down’ in grades (through B to C) the product’s ‘true’ quality gets better, Grade C (the darkest amber syrup) is the best. Formaldehyde, used to keep the sap flowing is an issue. Formaldehyde is an insidious neuro-toxin, and should never come in contact with food or people… It’s a very un-cool thing that commercial harvesters do. Always contact the producer for verification of formaldehyde-free harvesting. Pay no attention to the lies about; “none remains in the final product” or “it’s at a level which is harmless”. Do; by all means register your complaint about mixing poisons and food. Likely there is less (some say much less or no) formaldehyde in the ’superior’ grade C. Indeed, there are organic producers who do not use formaldehyde.

Vegetable Glycerin: Vegetable glycerin is derived from palm (coconut) and other plant oils. It is colorless, odorless, calorically low, does not make blood sugar rise, and is about half again sweeter than sugar.
It is a liquid used in cosmetics, herbal/medicinal preparations and in commercial food preparation, it is not widely sold as a sweetener. Vegetable glycerin adds a nice touch to baked goods. Natural food stores carry it or can get it, you can find it online. Make certain that it is ‘vegetable glycerin’, as glycerin can be made from undesirable animal fat as well.

Xylitol: Xylitol looks and tastes a lot like white sugar, and can replace white sugar in most recipes cup-for-cup. It has the same sweetness and bulk as cane sugar, with one-third fewer calories. Xylitol is metabolized independently of insulin and is slowly absorbed, making it a low-glycemic sweetener, safer for diabetics.
Xylitol is a naturally-occurring sugar alcohol, not a sugar. Actually, there is only a fine line between sugar and alcohol. The natural compound is found in many plants, including fruits, berries, mushrooms, birch and other hard wood trees and fibrous vegetation such as corn cobs. It is not a foreign or artificial substance to our bodies in small amounts. It has been used since the 1960s in foods such as chewing gum, gum drops and hard candy, and in pharmaceuticals and oral health products such as throat lozenges, cough syrups, children’s chewable multivitamins, toothpastes and mouthwashes. Until recently, it was not marketed as a sweetener because the price was twenty times that of sugar. Lower prices have made it possible to make Xylitol available to the home cook.

Xylitol has medicinal properties, including preventing dental carries and many types of infections. It tends not to feed pathogenic bacteria. I prescribe Xylitol solutions as mouthwash, sore throat remedy, nasal wash, ear wash douche and deodorant, Etc.

Xylitol it is a proven antifungal and inhibits candida yeast.

One teaspoon (5 gm) of xylitol contains 9.6 calories, as compared to one teaspoon of sugar, which has 15 calories.
Xylitol has virtually no aftertaste.
Xylitol also has a very low glycemic index of 13 (That’s Low!), glucose has a GI of 100.

Xylitol can be GMOed, If the label does not say NON-GMO, call the producer. If they cannot verify NON-GMO, give them heck (shame on you!), if it is NON-GMO, praise them, thank them.

MAKE CERTIN THAT YOUR XYLITOL IS GMO FREE!
The law still says that if it is ORGANIC it is ‘GMO free’, but it need not be organic to be GMO FREE (NON-GMO).

In this instance and many others, Non-GMO
is more important than ORGANIC.

Honey: A mix of sugars. Usually about 30-40% glucose, 40-60% fructose. Honey does contain some nutrition, but not much. It’s very high in calories. Honey may sometimes be ‘stretched/cut’ with additives (such as refined white sugar of corn syrup), and some imported honeys are reportedly “contaminated.” It’s best to buy local honey.
Honey (Bee Barf) makes a fine medicine in some cases (for external/topical use) but is not really a good food. Commercial honey-bees are typically fed refined sugar and exposed to high levels of pesticides and herbicides. There is much inhumane treatment of the bees in typical bee-product operations.
Honey is another item that’s often presented as a healthy alternative to refined sugar. It’s not. People who react to sugar as a “brain allergen” (especially common in children, for whom it can trigger ADD/ADHD symptoms) may react to honey the same way. It is high glycemic, and hits the body as a hard sweet. Raw, unpasteurized honey is rich in elements which can help with wound healing, kill bacteria, sooth sore throats and digestive upset, and decrease local allergy symptoms.

Molasses: The dark brown syrup left after sugar processing has milled out and crystallized the sugar for refining. After filtering, molasses may have sulfur added to kill bacteria and stabilize it. Blackstrap molasses contains more iron and traces of vitamins and minerals. Much of the agricultural chemical residue (Herbicides and pesticides) may remain, and are concentrated in molasses… Sugar cane is heavily dosed with chemicals in the field. Organic and sulfur-free molasses is available. Molasses is often not a vegan product as it has traditionally been filtered through charred bones.

Erythritol: Erythritol is 60–70% as sweet as table sugar yet it is almost non-caloric (it has a caloric value of 0.2 calories per gram, 95% less than sugar and other carbohydrates), does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, therefore unlikely to cause gastric side effects unlike other sugar/alcohols.

Don’t Taste These With a Ten Foot Tongue (Very Bad Stuff):
White sugar/Table sugar:

“If it’s white, it’s killing you,” has become a mantra of many holistic doctors when it comes to the deleterious impact of refined sugar on health. It may be overly simplistic, but the statement does sum up the situation when it comes to sugar and its impact. Many natural sugars are healthful; certain sugars have minimal or no negative impact, and some offer particular health benefits. But refined white sugar, the table sugar that most people use every day, is profoundly harmful, even in small amounts. Today’s white table sugar is refined from cane and beet, the beets are (or may soon be) genetically modified (GMO) poison food.

White sugar suppresses the immune system and has been shown to decrease the vitality and number of white blood cells, the body’s immune response to invaders. Sugar is acidifying to the body, making one more vulnerable to toxins, bacteria, viruses Etc. and degeneration generally. Sugar feeds bacteria, fungus like candida and yeast. White sugar is a ‘negative stimulant’ like cocaine. It is a source of instant energy (which cannot be used fast enough to be safe and healthful) with no peripheral nutrient component. It is the perfect example of an ‘empty calorie food’, except that is should not be considered a food.
Refined sugar is has a very high ‘glycemic index value; it hits the bloodstream like a freight train. Refined white sugar, as above (including all of the ‘brown-colored’ versions) and fructose (including High Fructose Corn Syrup) can be difficult to avoid if you use convenience foods. It sneaks into sauces, salad dressings, preparations of meat and other products, and prepared carbs - whether they taste sweet or not (sugar is usually added to prepared bread and rice, for instance). And we can assume that all such junk is GMOed.

It appears under many different names: glucose-fructose, fructose, fruit sugar, corn syrup, high-fructose corn syrup (known as glucose syrup outside of Canada and the United States) and beet sugar are all heavily processed sugars which are always harmful and often deadly. White sugar/Table sugar is a pure industrial product, not a food.

Fructose: Poison when refined, isolated and concentrated. Good when naturally occurring in foods and eaten in moderation (when it is part of the complex of a healthful food). Many fruits and other plants contain some fructose along with other natural sugars.

High Fructose Corn Syrup (HFCS):

Poison with a capital P. Nothing good about it, never has been, never will be. No redeeming qualities what-so-ever. Virtually all of it is manufactured by a [partially] secret process(s) from GMOed (Poison) corn. Please do your best to stay away from any and all HFCS and boycott products containing the crap… And please contact the companies who produce and sell anything containing the poison and enlighten them!

Agave nectar: Being anti-Agave is not currently popular… A sweet syrup, like honey, but a little thinner in consistency. Agave nectar is made from the juice of Agave Tequilana, the same variety of agave that is processed into the alcoholic drink tequila. Misguided health food store clerks and gullible friends may sing the praises of Agave nectar. If they do, they are mistaken. Believe me, Agave nectar is bad news with aggressive marketing…
See my article: Agave Syrup, Not so ‘Sweet’
(Agave Syrup, Not so ‘Sweet’).

http://www.drbillyhealth.com/02012009/agave-syrup-no-thanks/

Corn syrup: Cheap to produce, it’s basically glucose with water. Dark corn syrup has food coloring in it. Poison. GMOed.

Florida Crystals: A trademarked brand, slightly less refined than white refined sugar. Poison.

Fruit juice concentrate: “Reduced” (broken down) peaches, pears, pineapple, white grapes and other fruits are used. Concentrates can be highly refined. If a product has slightly refined or unrefined fruit juice, it will obviously be more nutrient dense.

Sucanat: A trademarked brand of “organic,” dehydrated sugarcane juice.

Turbinado: Reportedly about 98% sugar (sucrose), only slightly less refined than white sugar, it’s generally tan in color.

Demerara: The British version of turbinado, it may be a little darker.

Brown sugar: Brown sugar is white sugar mixed with molasses or dye.

Numerous other versions of white sugar:…confectioner’s (also called powdered), castor, superfine, etc–are all refined sugar of different sized crystals/particles.

Organic Sugar: If a cane sugar is labeled “organic” it means only that it is grown without insecticides, herbicides and industrial poison chemical fertilizers… using organic agricultural methods. It has nothing to do with the degree of refinement. It’s ‘organic junk food’.
Evaporated Cane Juice: Evaporated cane juice is a joke; it’s a joke on those who assume that it is healthful. Yes, it is made by evaporating cane juice, but the mother liquor molasses has been removed. It is less refined than bright white sugar, but not by much. From the perspective of your body, your internal organs, your hormonal system, the difference between using standard table sugar and Evaporated cane juice is analogous to being hit by a 100 car train and a 99 car train.

These next three represent a whole new level of sweet insanity.

Splenda: POISON. Splenda (Sucralose) is a no-calorie artificial sweetener sold under the brand names Splenda and SucraPlus. In the European Union,
The Company, Johnson & Johnson’s McNeil Nutritionals, has no reasonable basis for its marketing slogan “made from SUGAR so it tastes like SUGAR,” nor can it substantiate claims that the Splenda is “natural.” To the contrary, Splenda is a chemically created product in which sugar molecules are chemically manipulated through chlorination and other processes so as to be completely unrecognizable as sugar. The slogan “made from SUGAR so it tastes like SUGAR” seeks to mislead and confuse consumers into believing that Splenda is a natural product of sugar. It is a deceptive claim. The first step in manufacturing Splenda is the chlorination of sugar. This process chemically changes the structure of the sugar molecules by substituting three chlorine atoms for three hydroxyl groups. Following chlorination, a further chemical process is applied using phosgene, a poisonous gas described by the Centers for Disease Control as a major industrial chemical used to make plastics and pesticides. Shame on anyone who promotes poison Splenda and God help those who put it into their bodies. Splenda a POISON LIE!

Saccharin: POISON. Saccharin, the sugar substitute that gained notoriety in the late 1970s as a substance that caused cancer.

Aspartame: POISON. Aspartame (NutraSweet, Equal, Spoonful, etc.)
Studies have shown that when the temperature of aspartame exceeds 86 degrees F, the wood alcohol in aspartame coverts to formaldehyde and then to formic acid, which in turn causes metabolic acidosis. (Formic acid is the poison found in the sting of fire ants.) The methanol toxicity mimics multiple sclerosis; thus some people were diagnosed with having multiple sclerosis in error. This methanol toxicity has been found when the victim drinks a lot of Diet Coke and Diet Pepsi, usually three to four 12 oz cans of them a day. And the problems with [the poison] aspartame go on and on. See below.

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Sugar Alcohols:

Sorbitol
Mannitol
Xylitol
Erythritol
Tagatose
Isomalt
Lactitol
Maltitol
Trehalose
HSH 3
Sugar alcohols are incompletely absorbed from the gut; as a result, they can cause a smaller rise in blood sugar, decrease dental caries, and supply undigested sugars to the bowel bacteria for their food, there they will feed pathogenic bugs (candida, unfriendly fungus, yeast and other fart producing, blood poisoning entities), so they typically lead to intestinal gas, cramps, and diarrhea.

Recap, Alternative Names of Artificial Sweeteners:

Saccharin:
Sweet ’N Low
Sweet Twin
Necta Sweet
Aspartame:
Nutrasweet
Equal
Sugar Twin
Neotame:
(Food additive)
Acesulfame-K:
Sunett
Sweet & Safe
Sweet One
Sucralose:
Splenda
Additional nonnutritive sweeteners not now sold in the USA as sugar substitutes are: Alitame, Cyclamate, Neohesperidine, and Thaumatin.

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No Substitute for Real Sugar:

Sugar provides more than sweetness, it adds moisture, bulk, a lighter and fluffier texture to baked goods, and it browns, artificial sweeteners don’t have these cooking qualities. Manmade sweeteners are too sweet, having a chemical or bitter taste, and having strong aftertastes, they also effectively block other flavors of the foods they are used with. Since none of these sweeteners provides the same clean taste, mouth-feel, and cooking benefits as real sugar, new artificial sweeteners continue to be developed, but so far not one has become an acceptable sugar substitute for particular chefs and consumers.

Brief History of Artificial Sweeteners:

The first artificial sweetener, saccharin, was synthesized in 1879. It became popular because of its low cost of production at the time of sugar shortages during World Wars I and II. After these wars, when sugar once more became available and inexpensive, the reasons for using saccharin shifted from economics to health (calorie reduction primarily). In the 1950s cyclamate was introduced, and Sweet ’N Low became a popular mixture of a blend of saccharin and cyclamate. The artificial sweetener market was shaken in the 1970s when the FDA (Food and Drug Administration) banned cyclamate from all dietary foods in the USA because of a cancer risk found in experimental animals. In 1981 the next artificial sweetener, aspartame, marketed as Nutra-Sweet, became popular. Since then several new nonnutritive sweeteners have been introduced.

Sweetness:

Humans crave the sweet sensation in order to direct them instinctively to complex carbohydrate foods which should be used as our main source of energy. As opposed to protein, carbohydrate foods are a clean and efficient source of the energy which animates our bodies (expresses as Life-Force). We do not crave ‘sweet’ so that we gorge on spoonfuls of honey and piles of sticky buns, but so that we wisely choose whole, natural complex carbohydrates, which either offer instant sweet (Fruit) or a ‘foundational sweet’ (as with grains and starchy veggies) and the wide array of other nutritional factors in whole food. When eating the heavier carbs (grains, starchy veggies and such) instinct again directs us to take our time, masticating each mouthful thoroughly, under which conditions the food begins ‘predigest’, and develop the complex carbs into their sugar components which slowly and evenly deliver to the body, the fuel which we run on.

When the potato, rice, bread or whatever yields it’s hidden sweetness, it’s time to internalize it (swallow).
It’s when we ‘inhale’ the food without ‘working it over’ in the mouth and paying attention… And after years of ingesting empty [of vitality] food that we develop a perverted, inappropriate craving for excessive sweet, which leads to the unconscious consumption of ‘empty’, junk sweets (refined sugars and artificial sweeteners), which starts and builds upon a vicious cycle in which the body is starved for the nutrition lacking in what most folks (in the developed world) eat most of the time. This turns-on the sweet tooth (the instinct to locate and eat complex carbs), but then people usually choose more empty junk, which further starves the body… and actually initiates a process by which the body dumps (throws away, excretes) valuable elements, further starving the system and the person reaches for more empty, sweet junk.

With regards to artificial sweeteners, true benefits are non-existent, in part, because they do not deliver the same hunger-satisfying capacity as actual sugar. As a result, those who use artificial sweeteners are left seeking rewarding food, and reach for more diet soda and maybe a candy bar stuffed with real sugar.
Prolonged and intense gustatory stimulation causes taste adaptation (a gradual decline of taste intensity from the stimulation), whereby the taste buds and the brain become somewhat immune and less sensitive to the ‘taste of sweet’, so larger servings, more frequent intake and heavier dosing are needed. Can you spell DRUG? Artificial sweeteners are typically 300 to 15,000 times sweeter than sugar, so their use obviously triggers intense stimulation and profoundly desensitize the mechanisms of appetite satisfaction… Can’t reach the same ‘high’ at the previous dose.
Additionally, the use of artificial sweeteners actually causes diabetes and obesity, the two conditions with which the demand is most associated. Artificial sweeteners cause and contribute to many other serious conditions as well… And there is no food value so even if they were not poison, they would still be a complete waste of money.

As we improve our diet, slow down and chew our food and choose ‘nutrient dense’ whole foods including lots of green stuff, the perverted cravings will disappear. Then we can follow instinct’s lead to appropriate foods.
Inappropriate foods act as drugs quite literally. Greasy stuff, salty stuff and very stimulating stuff such as meat and sweets represent the most tenacious food-drugs. But when we stop consuming the food-drugs/drug-foods and begin to excrete the residues, our attraction to junk food diminishes; we are relieved of the associated cravings.

Then we have a situation in which we have set up a positive cycle, i.e. we experience healthful cravings for appropriate foods which suit our physiological design and feed our nutritional [and other] requirements, we eat the proper foods, we are well nourished, we instinctively have healthy cravings for the right foods, we choose to satisfy those, and so on.

Links relevant to this article…

The general GMO issue, a short look:
http://www.drbillyhealth.com/05082010/gmo-issue-a-short-look/

GMOs (Genetically Modified Organisms) 100, GMOs as food homicide.
http://www.drbillyhealth.com/04192007/gmos-genetically-modified-organisms-100-gmos-as-food-homicide/

Plant Based Diet Guidelines, a Primer
http://www.drbillyhealth.com/06052010/plant-based-diet-guidelines-a-primer/

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A few that are harder to classify:

All of these are used pharmacologically as well as being ingredients in prepared convenience foods and health-and-beauty-aids. I will elaborate a bit more on these below.
Maltitol, Maltisorb and Maltisweet.
Mannitol
Maltodextrin, Likely GMOed. Probably relatively benign if not GMOed or processed with toxic solvents. If you want to use a product containing Maltodextrin, check to see if it is GMO free, if the Maltodextrin is made from corn, you can bet it’s GMOed (poison).
Sorbitol, also known as glucitol. Generally relatively benign.

A little more on some from above:

Maltitol: is a sugar alcohol (polyol) used as a sugar substitute. It has 90% the sweetness of sugar and nearly identical properties, except for browning. It is used to very easily replace sugar and has less food energy, does not promote tooth decay and has a somewhat lower blood sugar response. Unfortunately, maltitol is well known to cause gastric distress, particularly if consumed in great quantities. Chemically, maltitol is also known as 4-O-α-Glucopyranosyl-D-sorbitol. Commercially, it is known under trade names such as Maltisorb and Maltisweet.
Maltitol, like other sugar alcohols, does not brown or caramelize. It is not metabolized by oral bacteria, so it does not promote tooth decay.

Mannitol is the generic name for a Food and Drug Administration approved drug used as an osmotic diuretic and a mild renal vasodilator. Mannitol is typically administered intravenously, but can also be taken orally, depending on the purpose. Intravenously, it is used to treat excessive intracranial pressure, oliguria, and to expand openings in the blood-brain barrier. Orally, mannitol is used a sweetening agent in confections for people with diabetes and, in higher concentrations, as a laxative for children. When it is called a “baby laxative,” this is usually a slang term referencing mannitol’s use in cutting methamphetamines, heroine, or other drugs used recreationally.

Maltodextrin: As a rather common additive to a number of different types of foods, maltodextrin is classified as a sweet polysaccharide. While containing sweet qualities, maltodextrin is considered to contain fewer calories than sugar. Here are some examples of how maltodextrin is made from natural foods, as well as how maltodextrin can be used in a number of recipes.
While considered to be a carbohydrate, maltodextrin is understood to be more easily digested than some other forms of carbohydrates, leaving behind less of the potential for health issues. Usually made from rice, corn (GMOed), or potato starch, maltodextrin is produced by cooking down the starch. During the cooking process, which is often referred to as a hydrolysis of starch, enzymes and acids help to break down the starch even further. The end result is a simple white powder that contains roughly four calories per gram, and extremely small amounts of fiber, fat, and protein.
Understandably, there is some amount of uneasiness with just about any type of food additive, yet maltodextrin is an example of dextrin products that are derived from a natural source. While maltodextrin is a processed additive, the natural basis for the product helps to make it easier for the body to digest than many other forms of sugar substitutes. Maltodextrin is commonly used for the production of [more] natural soda and some candies.

Sorbitol, also known as glucitol, is a sugar-alcohol that the human body metabolizes slowly. It is obtained by reduction of glucose. It may be listed under the inactive ingredients listed for some foods and products. Sorbitol is referred to as a nutritive sweetener because it provides dietary energy: 2.6 kilocalories per gram, versus the average 4 kilocalories for carbohydrates. It is used in ‘diet foods’ (including diet drinks and ice cream), mints, cough syrups and drops, and sugar-free chewing gum.
Sorbitol can be used as a non-stimulant laxative.
Sorbitol sometimes is used as a sweetener and humectant in cookies and other foods that are not identified as “dietary” items.
Sorbitol also may aggravate irritable bowel syndrome and similar conditions, resulting in severe abdominal pain for those affected, even from small amounts ingested.
Ingesting large amounts of sorbitol can lead to abdominal pain, gas, and mild to severe diarrhea. Sorbitol ingestion of 20 grams (0.7 oz) per day as sugar-free gum has led to severe diarrhea leading to unintended weight loss of 11 kilograms (24 lb) in a woman originally weighing 52 kilograms (110 lb); another patient required hospitalization after habitually consuming 30 grams (1 oz) per day
Erythritol may have a place in a sensible diet [I said may], and it may be fair enough to place it under the ‘in between’ section of this report, and indeed it is likely a smarter choice than some of the junk that it may displace, BUT it is an example of a modern, highly processed sweetener which may have its roots in some plant species, but undergoes significant processing, isolating, refining and so on, in processes which may incorporate poisonous solvent chemicals. There are other ‘high-tech’ sweeteners like this and we will be seeing more in the category in the near future.

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More info on some sugars/sweeteners from the ‘favorites’ category:

~ Coconut Sugar: Coconut Sugar Concentrated palm flower nectar) is produced from the sweet juices of tropical coconut palm sugar blossoms. Traditional sugar farmers climb high into the canopy of swaying coconuts and harvest the sweet nectar by gently slicing the flower. Once collected, the nectars are kettle-boiled into a thick caramel and ground to a fine crystal.

Coconut Sugar is rated as a GI 35. By comparison, most commercial Honeys are GI 55 and Cane Sugars are GI 68.
Coconut Sugar has a nutritional content far richer than all other commercially available sweeteners.
Coconut Sugar is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C.
Coconut Sugar is a 100% Organic, unprocessed, unfiltered, and unbleached natural sweetener. And contains no preservatives.
This coconut sugar is produced by smallholder farmers. 100% of the money from growing, harvesting and primary processing of this ingredient stays in the local community.
Through market access and production training, smallholder sugar tappers have risen well above the poverty line and are able to earn an increase in personal income of close to 200%, while maintaining a competitive market price as a cane s sugar alternative!
The Food and Agriculture Organization (FAO) of the World Bank has reported that palm sweeteners like this coconut sugar are the single most sustainable sweetener in the world!
Coconut Sugars are not produced from the same palm species as is used for the production of Palm Oil.
Coconut Palms produce an average of 50-75% more sugar per acre than Sugar Cane and use less than 1/5th the nutrients for that production.
Tropical palms are an ecologically beneficial tree crop that grows in diverse, wild-life supportive agro-ecosystems, restore damaged soils and require very little water.
Coconut Palms are considered the “Tree of Life” by many traditional communities throughout the world as they provide over 100 smallholder accessible products from which to make livelihoods. The production of Coconut Sugar has the single highest potential for lifting these farmers into a better life while creating a net benefit to their surrounding environment.
Coconut sugar is the next big thing to happen after virgin coconut oil was introduced in the market about three years ago. The raw coco sugar granules are dark brown in color like the moscuvado sugar from cane. It tastes like an ordinary cane sugar but with a difference, it smells like burnt coconut meat. The sugar particles look rough, but felt soft in one’s hand, easily melted in the mouth and tasted only slightly sweet.
For the health conscious consumers and diabetics, it can be considered to be the best sweetener substitute once it is available in the market because of the many benefits that it has to offer. Tests done by the Food and Nutrition Research Institute ( FNRI) and Department of Science Technology (DOST) of the Philippines has revealed a low glycemic index (GI) of 35 compared to that of cane sugar’s glycemic index of 50.
Glycemic index according to a scientist from Food and Nutrition Research Institute is the glucose response of an individual from food relative to a standard glucose solution. Low glucose index food is good for proper control of diabetes mellitus and it has shown to lower the LDL (low density lipoprotein) cholesterol or known as the bad cholesterol. It has been also noted that it is also good for weight maintenance, thus preventing obesity or being overweight.
Coco sugar is 100% natural (so to speak, at least it is concentrated from a whole natural food), free from additives and artificial flavoring. It is derived from the evaporating coconut sap or sweet toddy (tuba as it is known locally) through boiling in an open container where it is then allowed to cool and solidify. Coco sap if distilled, it turns into wine (lambanog a local name which is commercially available).
If it is fermented it turns into vinegar. If cooked it turns into sugar. Comparative chemical analysis also revealed that coco sugar contains higher amount of nutrients compared to brown cane sugar. According to the report it has some amounts of nitrogen, phosphorus, potassium, chlorine, magnesium, sulfur and micro nutrients.
Coco sugar is produced by natural process of heat evaporation with no preservatives added. Other products that can be derived from coco sap are vinegar, wine, jam, candy, health drink, honey and syrup. Coco sugar is now commercially produced in southern Philippines. Its market demand is ever increasing in the light of the health benefits that can be derived from the wonder sugar.
Note: I may take issue with the fact that it is generally cooked to the browning point during processing. This may generate A.G.E. (advanced glycation end-products) with are thought to have negative health impacts. Considering that few things a perfect, certainly when it comes to sweeteners and what people do with them, my advice is that if Coco sugar appeals to you, use it, check it out.
http://www.naturesblessings.com.ph/cocosugar.htm

~ Lo Han Guo is the fruit of Momordica grosvenorii, a plant cultivated in the mountains of southern China. Mogrosides, which are water extracted from the Lo Han fruit, offer a pleasant taste, without affecting blood sugar.
Lo Han Guo Mogrosides are up to 250x sweeter than sugar.
Luo Han Guo (luohanguo) refers to the fruit of Siraitia grosvenori, formerly called Momordica grosvenori, a member of the Curcubitaceae (1). The fruit is well-known for its sweet taste; this plant family (Gourd family) has other members that contain remarkable sweet components, including additional species of the genus Siraitia (e.g., S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis, and S. taiwaniana 2) and the popular herb jiaogulan (Gynostemma pentaphyllum). The latter herb, which has both sweet and bitter tasting triterpene glycosides in its leaves, is now sold worldwide as a tea and made into an extract for use in numerous health-care products (3). Luohanguo has been used as a medicinal herb for treating cough and sore throat (4) and is popularly considered, in southern China, to be a longevity aid (5). These are the same uses as listed for jiaogulan. Luohanguo has more recently been developed into a non-caloric sweetener to compete with other herbal sweeteners such stevioside from the unrelated Stevia leaf.

The Procter & Gamble process
The process for the manufacture of a useful sweetener from luohan guo was patented in 1995 by Procter & Gamble. The patent states that, while luohan guo is very sweet, it has too many interfering aromas, which render it useless for general application. Thus the company developed a process for the removal of the interfering aromas.
In this process, the fresh fruit is harvested before it is fully mature, and is then matured in storage so that it may be processed precisely when it is mature. The shell and seeds are then removed, and the pulped fruit is made into a fruit concentrate. This is then used in the further production of food. Solvents are used, amongst other things, to remove the interfering aromas.
Recent research on luohan guo suggests that the mogroside works as an antioxidant and that it helps to prevent cancer.
The use of luohan guo may be helpful in cases of diabetes, Epstein Barr virus and obesity.

~ Xylitol is as sweet as sugar, having 40% less calories.
Xylitol is a sweet-tasting, naturally occurring polyol (which is a type of carbohydrate) that has a distinct cooling sensation in the mouth. Xylitol is metabolized differently from conventional sugar, and does not have the same effects as ordinary table sugar: moreover, it has fewer calories. Inulin-FOS (FructoOligoSaccharide) is a highly soluble fiber.
Xylitol

It looks and tastes a lot like white sugar, and can replace white sugar in most recipes cup-for-cup. It has the same sweetness and bulk as cane sugar, with one-third fewer calories. Xylitol is metabolized independently of insulin and is slowly absorbed, making it a low-glycemic sweetener, safer for diabetics.
Our bodies produce up to 15 grams of Xylitol from regular food sources.

~ Lo Han Sweet, marketed by Jarrow Formulas:
Ingredients
Xylitol and MogroPure® (Momordica grosvenorii, Lo Han fruit juice concentrate).
Other Ingredients: Inulin-FOS (Fructo Oligo Saccharide) and silicon dioxide.
Lo Han Guo is the fruit of Momordica grosvenorii, a plant cultivated in the mountains of southern China. Mogrosides, which are water extracted from the Lo Han fruit, offer a pleasant taste, without affecting blood sugar.
Lo Han Guo Mogrosides are up to 250x sweeter than sugar.
Xylitol is as sweet as sugar, having 40% less calories.
Xylitol is a sweet-tasting, naturally occurring polyol (which is a type of carbohydrate) that has a distinct cooling sensation in the mouth. Xylitol is metabolized differently from conventional sugar, and does not have the same effects as ordinary table sugar: moreover, it has fewer calories. Inulin-FOS (FructoOligoSaccharide) is a highly soluble fiber.
Lo Han Sweet™ advantages:
Low Glycemic Index.
Heat Stable: Very stable under high temperature, and can be added to hot as well as cold foods. Suitable for cooking and baking.
Low Calorie: 2 calories per 2 g serving (about 1/2 teaspoon).
http://www.jarrow.com/product/351/Lo_Han_Sweet

~ Erythritol ((2R,3S)-butane-1,2,3,4-tetraol) is a sugar/alcohol which has been approved for use in the U.S. and throughout much of the world. It occurs naturally in fruits and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast. It is 60–70% as sweet as table sugar yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is absorbed by the body, therefore unlikely to cause gastric side effects unlike other sugar/alcohols. Under U.S. FDA labeling requirements, it has a caloric value of 0.2 calories per gram (95% less than sugar and other carbohydrates),
In the body, erythritol is absorbed into the bloodstream in the small intestine, and then for the most part excreted unchanged in the urine. Because erythritol is normally absorbed before it enters the large intestine, it does not normally cause laxative effects as are often experienced after over-consumption of other sugar alcohols (such as Xylitol and maltitol) and most people will consume erythritol with no side effects. This is a unique characteristic, as other sugar alcohols are not absorbed directly by the body in this manner, and consequently are more prone to causing gastric distress

More on sweet some poisons:

~ Aspartame: The problems with [the poison] aspartame go on and on.
In the cases of someone who has systemic lupus, it can be triggered by aspartame; the victim usually does not know that the aspartame is the culprit. The victim continues its use it, aggravating the lupus to such a degree, that sometimes it becomes life threatening. When we get people off the aspartame, those with systemic lupus usually become asymptotic.
This also applies to cases of tinnitus.
The Atkins Diet Center has done research that indicates sweeteners that contain aspartame (such as NutraSweet and Equal) stimulate insulin production (leading to unstable blood sugar, irritability and carbohydrate cravings).
If you are using aspartame (NutraSweet, Equal, Spoonful, etc.) and you suffer from spasms, shooting pains, numbness in your legs, cramps, vertigo, dizziness, headaches, tinnitus, joint pain, depression, anxiety attacks, slurred speech, blurred vision, or memory loss you might have aspartame toxicity. One of the side effects is nerve damage of neuropathy.
Aspartame is the chemical originally developed as an insecticide, and was only later marketed as a sugar replacement when its manufacturers realized that it would taste sweet. It reportedly works remarkably well as an ant poison - better than most commercial pesticides.

Current research indicates, and common sense suggests that aspartame is carcinogenic. Dosages lower (by proportionate weight) than those considered safe for human consumption by regulatory agencies in Europe result in lymphomas and leukemia in female test animals.

The original safety testing on aspartame before it was released for public consumption resulted in brain tumors in animals treated with the artificial sweetener. Although no similar tumors were found in control subjects, this result was dismissed as insignificant.
Aspartame breaks down, in the human body or outside, when exposed to heat. Its by-products include methyl alcohol, aspartic acid, and formaldehyde. Methyl alcohol is known to cause blindness; formaldehyde, used as a wood preservative and to preserve laboratory specimens, is a carcinogen and lethal in large doses; aspartic acid excites brain cells and disrupts neural function - contributing to hyperactivity, emotional stress, behavior changes, and loss of focus.
Aspartame Wreaks Havoc on Your Health
There have been more reports to the FDA for aspartame reactions than for all other food additives combined?
Thanks [for nothing] Donald Rumsfeld.

In 1981, Donald Rumsfeld, as head of the G.D. Searle pharmaceutical company, used his political clout to put a known carcinogen on the market to poison a nation all in the name of money.

Aspartame causes every type of blood disorder from a low blood platelet count to leukemia. Because aspartame can precipitate diabetes the disease is epidemic. To make matters worse, it can simulate and aggravate diabetic retinopathy and neuropathy, destroy the optic nerve, cause diabetics to go into convulsions and interact with insulin. Diabetics lose limbs from the free methyl alcohol; professional organizations like the American Diabetes Association push and defend this poison because they take money from the manufactures. How many millions would not have diabetes if Rumsfeld had never been born?

The FDA report lists 92 symptoms from unconsciousness and coma to shortness of breath and shock. Medical texts list even more: “Aspartame Disease: An Ignored Epidemic”, www.sunsetpress.com by H.J. Roberts, M.D., and “Excitotoxins: The Taste That Kills” by neurosurgeon Russell Blaylock, M.D., www.russellblaylockmd.com. There is simply no end to the horrors triggered by this literally addictive, excitoneurotoxic, genetically engineered carcinogenic drug. This chemical poison is so deadly that Dr. Bill Deagle, www.nutrimedical.com , a noted Virologist once said it was worse than depleted uranium because it is found everywhere in food.

The formaldehyde converted from the free methyl alcohol embalms living tissue and damages DNA according to the Trocho Study done in Barcelona in 1998. Even with this devastating study showing how serious a chemical poison aspartame is, the FDA has turned a blind eye and a deaf ear to it. With Monsanto attorney Michael Taylor now appointed as Deputy Commissioner to the FDA by Obama, it`s nothing more than Monsanto`s Washington Branch Office. Even before the Ramazzini Studies showing aspartame to be a multi-potential carcinogen, the FDA knew it. Their own toxicologist, Dr. Adrian Gross, even admitted that it violated the Delaney Amendment because of the brain tumors and brain cancer. Therefore, no allowable daily intake ever should have been able to be established. Aspartame caused all types of tumors from mammary, uterine, ovarian, pancreatic and thyroid to testicular and pituitary. Dr. Alemany, who did the Trocho Study, commented that aspartame could kill 200 million people. When you damage DNA you can destroy humanity.

Dr. James Bowen told the FDA over 20 years ago that aspartame is mass poisoning the American public and likewise in more than 70 countries of the world. No wonder it`s called “Rumsfeld`s Plague”.

Big Pharma knows all about aspartame and they add it to drugs, including the ones used to treat the problems caused by aspartame.
There`s a book out there called, “Rumsfeld, His Rise, Fall and Catastrophic Legacy”, by Andrew Cockburn that will substantiate all of this. And fittingly, Rumsfeld appropriately lives in a place called Mount Misery.

In the video, “Sweet Misery: A Poisoned World”, which you can view at www.healthtalkhawaii.com, attorney James Turner explains how Rumsfeld got his poison marketed for human consumption. To learn about how the CDC investigation was covered up - The Rumsfeld-Pepsi-Nixon Connection, go to http://www.sweetremedy.tv/pages/rum… or view it in its entirety at www.healthtalkhawaii.com.

For over a quarter of a century there has been mass poisoning of the public in over 100 countries of the world by aspartame because Donald Rumsfeld, as he put it, “called in his markers”.

~ Sucralose (Splenda): Sucralose (Splenda) is made with a chlorination process, producing a host of chlorine bi-products, including dioxins and other organochlorines, which contribute to the wide-scale chlorine pollution of waterways. These chemicals can work their way up the food chain and into our bodies - and they stay there, lodged in fat cells. Dioxins contribute to cancers, hormone imbalance, birth defects, infertility, and they suppress the immune system.
Research on Sucralose in animal studies has shown effects including: shrinking of the thymus gland, enlarged liver and kidneys, reduced growth rate, and decreased red blood cell count (anemia), extension of pregnancy period, birth defects, and atrophy of lymph follicles.

Sucralose is produced to 98% purity. The other two percent may contain contaminants such as heavy metals, methanol, chlorinated by-products, and arsenic.
Sucralose has not been approved for human consumption in most European nations

Saccharin: Saccharin (the artificial component in Sweet’N'Low) appeared on the U.S. Food and Drug Administration’s carcinogen list from 1998 to 2000 It occurs in only one place in nature: as a component in coal tar.

Brief Explanation of Glycemic index, (GI):

The glycemic index, glycemic index, or GI is a measure of the effects of carbohydrates on blood sugar.] Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI.
A lower glycemic index suggests slower rates of digestion and absorption of the foods’ carbohydrates and may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. A lower glycemic response usually equates to a lower insulin demand but not always.

The current validated methods use glucose as the reference food, giving it a glycemic index value of 100 by definition. This has the advantages of being universal and producing maximum GI values of approximately 100.
A low-GI food will release glucose more slowly and steadily. A high-GI food causes a more rapid rise in blood glucose levels and is suitable for energy recovery after endurance exercise or for a person experiencing acute hypoglycemia.
The glycemic effect of foods depends on a number of factors such as the type of starch, physical entrapment of the starch molecules within the food, fat and protein content of the food and organic acids or their salts in the meal.
This is an oversimplification, but what ultimately matters is the glycemic load of the whole meal… This starts with the glycemic index of the carbohydrate portion and takes into account the buffering effects of other ingredients, portion sizes, speed of ingestion etc. The much abbreviated bottom line is: choose low to moderate GI foods, avoid large portions and large servings of high GI foods. Make certain to eat only ‘Whole Foods’ in any case.

GI values can be interpreted intuitively as percentages on an absolute scale and are commonly interpreted as follows:

Low GI (55 or less): Most fruits and vegetables (X potatoes, watermelon), whole grain products, legumes (beans), nuts/seeds.

Medium GI (55-69): Sweet potatoes, some refined grain products, some sugars.

Great, if you are ready to feed yourself in accordance with your physiological design, and you are human, then you are ready to ‘get back to’ a plant based dietstyle.
Some basic guidelines may help:
Eat, drink and supplement nothing that came from an animal, yes that includes fish.
Now, once you divorce your mind from the common myths regarding Plant-Based nutrition, you can relax… There is really nothing special you need to do. Still, some general pointers may be helpful in making the most of your new direction.
Please get beyond the propaganda which suggests that “Milk Does a Body Good”. Nothing could be further from the truth, yet many people, when transitioning away from the ‘SAD’ (standard American diet) or an animal-based diet still consume dairy products. In fact typically, new ‘vegetarians’ increase their use of cows’ milk, cheese and such. This is not in their best interest. Both the flesh and the milk of animals represent the most offensive abuses-of-self one can engage in. Yet even considering all of the salmonella, campylobacter, the Trichinella worms, tumors, E. Coli and mad cow prions and so on which tag along when you bring home the meat,.. and in spite of the illegitimately created good reputation programmed into the minds of consumers about cows’ milk, it’s hard to conceive of a bigger mistake than ‘The Milk Mistake’. Unless you measure 12-14 inches (head to toe) and your first birthday is the most recent one, and your natural mother is lactating on your behalf, ‘Milk Does Your Body Bad, VERY BAD.
MILK MATH… Some revealing milk related numbers *
MILK MATH… Some revealing milk related numbers

O.K., that’s a long way of saying:
~ 1. Consume no flesh
~ 2. Consume no dairy
That’s the ‘anti’ way to say it, the ‘pro’ way to say it is simply “Eat Plants”, (eat only plants).

Next:
~3. Eat ‘whole’ foods, only whole foods. I think we know what that means, but to clarify: This does not suggest that you should eat the bark, leaves and roots of the apple tree when eating an apple, but please DO eat the skin and some seeds. The best example (of eating only WHOLE foods) can be made when considering common starchy carbohydrate foods made from grain. Pastas, breads and stuff like that. These foods may be fine if the product is made with ‘Whole Grain’ wheat, spelt, kamut, rye, oat, barley, millet, teff or, whatever. And don’t forget the ‘pseudo-grains’ (Amaranth, Buckwheat and Quinoa). For the past 70 years, Americans have consumed mostly ‘refined’ grain products. Don’t waste your time with ‘enriched’, ‘unbleached’, ‘polished’ grain products, it’s all refined crap with purposefully deceptive names. The next most popularly misused classification of ‘simple’ carbohydrate is sugar. Table sugar, which is concentrated out of cane and beet is well known as the personification of true Junk Food, and yet, amazingly is still found sitting on the table in most American households. This familiar poison, in all of its various manifestations (powdered, brown, raw, turbinado, Splenda Etc) is lethal… This is NOT a whole food. Corn syrup, fructose and the now ubiquitous High Fructose Corn Syrup (HFCS) are, in some ways even more poisonous and disease producing than the plane old white crystals. Related to this subject are artificial sweeteners… Don’t touch ‘um!.. Unless of course you want to take a healthy person and produce in him, diabetes, or take a person who is already diabetic and/or overweight and make matters worse, then by all means, feed him artificial sweeteners. This dietary addition will also reliably produce other serious disease conditions.

~4. Eat ‘good fat’ (High Quality Fats)
Our bodies, and in particular, our nervous systems require and crave ‘good fat’. We can access enough good fat just as a component of the plants we eat (Virtually all foods contain fatty acid components). However most people use additional fat/oil, and this can be good.
Since the Plant Based Diet, by definition, forgoes animal fat, what’s left to consider is how to distinguish good plant fat from bad plant-sourced fat.
Fats that should never be put into or on the body; margarine, shortening, ‘transfats’, or most fats and oils that have endured significant exposure to the three big fat-killers; Heat, Light or Oxygen. Trans fats almost never occur in nature in any significant amount, and then, only in meat and milk, so trans fats (including hydrogenated and partially hydrogenated fats) found in junk food are the result of unwise human intervention. Trans fats are not essential and do not promote wellness.
Eating-to-satisfaction, fat rich foods such as nuts, seeds (and nut/seed butters, such as almond butter, tahini Etc.), coconut, avocado can easily fulfill essential fatty acid requirements and are most enjoyable, still, using additional fats may be fine. Favorite high quality fats include organic coconut butter, hemp oil, flax seed oil, sesame oil, extra virgin olive oil. There are others, but these are the mainstays. All of these need to be the raw, unrefined versions. Never heat hemp oil or flax seed oil and keep them in the fridge. Coconut butter and olive oil do not need refrigeration. Store all fats/oils in the dark. Coconut butter/oil is the best for cooking as it is quite heat stable. Eating good fat does not make one fat.

To be sure, there is no nutrient, essential for human wellness that can’t easily be sourced on a plant based diet… There are no food nutrients that can’t be more safely and economically be sourced from plants than animals.
That is to say; there is nothing that needs to be replaced or made up for following the initiation of a plant-based diet (the exclusion of meat and milk). By moving away from a meat based diet you are simply dropping inappropriate ‘Cat Foods’ (cats are carnivores, humans are herbivores) which the body is not designed to process anyway. This adjustment is a very good move, one which has numerous positive spin-offs for the eater, the environment, the economy, the starving population and so on.
Simply removing the flesh and milk from your diet takes a huge and harmful load off of your body and exposes you to far fewer harmful influences, be they infectious, parasitic, biochemical, chemical, ‘energetic’ or other (there are many), and automatically frees up lots of valuable energy that the body would otherwise have to expend in efforts to fight the infectious agents and parasites, and to try and detoxify and excrete the high levels of chemical poisons concentrated in the flesh and milk.
BUT
Starting from a SAD (standard American diet) and only dropping the animal component will not provide high performance nutrition because of the remaining junk food component… Just as the junk food (non-food) provides a negative net health contribution when eating animals, the inclusion of junk food when following a plant based diet is a powerfully negative factor.
Whether one eats things with faces or with flowers there can be no excuse for, and no redeeming pay-offs associated with consuming junk food.

The next level:
Organic:
Some would argue that choosing ‘organic’ over ‘commercial’ food should be the first step to a sensible diet. At any rate, it is well to endeavor to use the highest percentage possible of organically grown food in one’s diet that each individual’s situation will allow.
Non-GMO:
I could argue that striving for a Non-GMO kitchen by insisting on only GMO-Free food should, in this age of Monsanto takeover, be the first step and that this could be the most important demand to communicate to those writing food policy. Indeed it is mostly by our consumer choices that we communicate with policy makers and producers, so with every purchase we make things either better or worse for everyone.
Again, with every purchase we make things either better or worse for everyone.
The general GMO issue, a short look: *

The general GMO issue, a short look:

Civilized Supplementation:
This refers to known nutrients which may sometimes be in short supply or under-functioning due to the ways modern humans choose to separate and shield themselves from natural elements and because of the degree to which we have damaged the life-supporting properties of our only home planet.

Vitamin D:
Vitamin D is a hormone really, possibly more properly referred to as a fat soluble steroid hormone precursor, and that is why the only perfectly safe form and truly effective and innately controllable type of vitamin D is - that which the body produces after exposure to sunlight. Lacking that, (for both animal eaters and plant eaters) it may sometimes be helpful to supplement. On an exclusively plant based diet Vitamin D2 (Ergocalciferol) is the compatible form. Sunlight filtered through glass will not produce vitamin D. Sunlight filtered through sun-block lotion may not produce vitamin D and most such preparations are poison. Poisons (and beneficial nutrients) readily enter the bloodstream and become part of the body through the skin.

B-12:
Vitamin B-12
It is a surprise to some, but vitamin B-12 deficiencies are much more common in SAD eaters than in Vegan/Plant Based people. The deficiency exemplifies an imbalance all the way down to the microbial level on Earth and in our bodies, a too ‘sanitary’ situation and a hyper-stressed population.
Although vitamin B12 is found in animal foods and to a lesser degree in/on some plants it is not actually synthesized by plants or animals. Only bacteria make biologically active vitamin B12, animal tissues store “bacteria-synthesized B12,” which can then be passed along the food chain. Few recognize however that B-12 can be inactivated by heat (cooking). B-12 stores in the body for years.
The human gut contains B12-synthesizing bacteria, living from the mouth to the anus. The presence of these bacteria is an important reason that disease from a true vitamin B12 deficiency occurs rather rarely in people and is particularly rare in people maintaining a well designed plant based diet. Naturally B-12 is synthesized most reliably in people with healthy intestinal flora (a healthy population of compatible probiotics) (Lots of good bugs, fewer rotten bugs). So some of the best things we can do to keep our B-12 requirement happy are to;
~ Eat a high quality diet (no animals), do not use antibiotics unnecessarily, as antibiotics kill the good bugs too and screw up the whole gut-bug-balance (people who eat and drink animals automatically take antibiotics every day, because the tissue and milk of commodity animals is loaded with all kinds of pharmaceuticals including antibiotics)… More than half of the antibiotics used in the U.S. are given to livestock and then eaten by animal eating people and pets. Yes, free range (which isn’t free range) and ‘organic’ meat and milk animals are injected with, implanted with and fed antibiotics too… And it’s legal.
~ Try not to be obsessively clean. Super sanitized is not naturally healthy… Grow and/or buy organic fruit and veggies and don’t scrub them to death. Get outside, get some dirt on you. Likewise being intimate (I mean with a human, not sleeping with cats and dogs) can transfer some B-12.
Because B-12 is totally micro-organism / bacteria dependant, the more we support conventional, chemical dependent farming, which kills the soil, the deeper the B-12 shortage will get. The better we support sensible, sustainable farming methods (No pesticides, herbicides, synthetic fertilizers and NO GMOs) the better the situation will become.
B-12 Bottom Line: Since things on Earth are now quite out of balance and the overall imbalances reach well down to the invisible (microbial) level where some micro-nutrients (including B-12) are generated and assimilated, I generally recommend that everyone (especially meat and milk eaters and/or SAD eaters) supplement B-12 occasionally, though I know many healthy plant-based people of advanced age who never have.

Clean water:
That’s pretty obvious, do the best you can.
‘Live’ water:
Ideally, to the extent possible, the fluids we drink should be ‘live’, ‘alive’, which is to say; well endowed with ‘ZETA POTENTIAL’ (replete with free, available electrons). (Search this site for: Crystal Energy, MegaH, MegaHydrate).
It’s Smart To Drink “Educated Water” *
It’s Smart To Drink “Educated Water”

Make water your primary beverage. No matter how much coffee, tea or Muscatel you may drink, it does not count as, and should not displace the water.
Most water is so dead that it does not hydrate the body well. One way to improve the situation is to slightly salt some of your water some of the time or place a grain or two of salt on the toung before drinking… It must be ‘good’ salt. The preferred way to enliven water is to increase the zeta potential with ‘Crystal Energy’.
Don’t drink much fruit juice. Vegetable juice may be fine in generous amounts unless it is eccessively sweet.
Do not gulp cold fluids, if you must drink ice cold drinks, hold each sip in your mouth (while enjoying the taste and the ‘feel’) for a moment and warm it up before directing it to the stomach (which likes warm, wet mediums).

Salt:
Don’t be afraid of salt, use ‘live’ salt to taste. You will only rarely find ‘live’ (healthful) salt as an ingredient in prepared and convenience foods… Best to bring home unsalted foods and add the good salt yourself. The best example of ‘live’ salt is Celtic Sea Salt.
Celtic Sea Salt is available from: Selina Naturally, aka, The Grain and Salt Society, 800.TOP.SALT / 800.867.7258. Celtic Salt is now available at many natural food stores.

Physical/electrical connection to Earth-Ground (Vitamin G):
The great unrecognized deficiency suffered by humans and often their pets as well, is the Vitamin G deficiency. We benefit from exposure to (interfacing with) the natural elements and we MUST connect (physically and electrically) with Earth. Regular, long duration, long term Earthing / Grounding of the broad population would diminish and dissolve much of the pain and suffering which our society deals with… The drug companies would not like that, but our bodies and our minds would love it.
Accessing Vitamin G (Earthing / Grounding) refers to making direct contact between the bare skin and the surface of the Earth, and/or doing so through the medium of an electrically conductive material. Because this is a discussion about ‘how to eat’, with a primary focus on the nutritional component, the issue of how to access Vitamin G is appropriate. Vitamin G is essential nutrition.
A successful and supportive dietary style which reliably produces good results, whatever the particular slant; macrobiotic, raw, veg’n, primitive/Paleolithic, or whatever, is built upon a synergistic combination of inputs. Vitamin G is one component.

Electrons / Vitamin H:
Refers to the elusive negatively ionized hydrogen atom (Primordial electron donor) often referred to as the ‘Life-Force’ of food. Our ancestors acquired abundant H- (H-Minus) in the primitive diet before the ‘firing’ of food became common. Nowadays we get little of this most essential-essential, and we need it more than ever. You can find Vitamin H in food, only in fresh, raw food.
People (and pets) realize tremendous benefits from supplementing with ‘Silica Hydride’ (stable H-). The next most potent source of the essential H- ion is fresh raw plant juice, e.g., fresh organic wheat grass juice.
(Search this site for: MegaH, MegaHydrate).
MegaH/MegaHydrate, the most important development(s) with regards to Health/Wellness, Longevity, Vitality, Energy, Recovery… *
MegaH/MegaHydrate, the most important development(s) with regards to Health/Wellness, Longevity, Vitality, Energy, Recovery…

…And other assorted natural elements:
Surround yourself with and expose yourself to natural elements;
Fresh air, sunlight, moonlight, starlight, wind, rain, water, trees, rocks, Etc. in safe ways and at sensible levels… It’s all nutrition.

Wild Food:
Eat something ‘wild’ regularly; there are unidentified ‘etheric essences’, elements and compounds offered in ‘wild things’ which are lacking in even the finest common (cultivated foods). Some of the influences available from wild foods are powerful, restorative, deeply nutrifying and curative, and they are not necessarily ‘dose dependant’, that is, we need not consume large amounts to get what we’re after. So, one lily-flower, a single may-apple, one small fistful of grass, half-a-dozen pine needles or a dab of fresh sap goes a long way… Eat grasses, leaves, flowers, buds, ‘safe’ berries, nuts, Etc.

Good Bugs:
Eat good bugs (probiotics). Good bugs are available in raw fermented and cultured foods. Good examples are: unpasteurized sauerkraut (inc. kimchi and stuff like that), miso, Rejuvelac, plant-based yogurts and Kefir if unpasteurized and Kombucha. Additionally you can make or purchase all kinds of different cultured vegetable things. Even ‘live’, unpasteurized beer may qualify.

Partake of the full spectrum of color:
A complete rainbow of color is available in (through) foods, and a well rounded diet supporting a ‘well’ [rounded] person includes the full spectrum. Green is easy of course, as is orange, yellow and red, blue, indigo and violet are less common but very necessary to full wellness.
Important phyto-chemicals are associated with each of the different colors. Make the effort to seek out, and eat/drink from this cooler end of the spectrum (blue, indigo and violet) too. When it is difficult or expensive to eat blues and purples keep in mind that some foods offer a rich complement of the full spectrum, while visually presenting only one (or two); a good example is Spirulina alga. Please note that for the sake of this discussion, ‘white’ and ‘black’ are very important food-color-signatures as well.

Partake of the full spectrum of flavors:
Typically, Americans and other ‘developed’ westerners are pathogenically lopsided with regards to ‘tastes/flavors’ and exhibit deranged cravings. This is a vicious circle which stems from, and perpetuates physiological imbalance and ill health. The selective preference for, and habitual over-use of sweet and salty makes big trouble for ‘civilized people. Actually, western science generally recognizes only those two tastes/flavors plus the ‘secondary’ flavors: sour and bitter. Bitter for instance is usually only experienced as the ‘hops’ component in beer, and yet can provide powerful balancing and remedial influences. We deserve the full benefits of comprehensive ‘taste nutrition’ from a well rounded dietstyle.
Traditional Chinese Medicine [TCM] classifies food into five flavors: sweet, sour, bitter, salty and pungent. Each flavor acts on and has a direct influence on a specific vital organ system. When each flavor is consumed in moderation, it benefits the corresponding organ(s). Over-indulgence in any flavor harms the organ and creates imbalance among the five vital organ systems.
Similarly, Ayurveda, the ‘living’ and healing system of India identifies six tastes by which all foods can be categorized: Sweet, Sour, Salty, Bitter, Pungent, and Astringent.
There is a convenient overlapping within the two systems… They both say approximately the same thing but in different ways. The point is that we do our best when we abuse (overuse) none of these and partake of them all.

Seaweed:
Seaweeds (Sea Vegetables) are algae that live in the sea or in brackish water. Scientists often call them “benthic marine algae”, which just means “attached algae that live in the sea”. They come in three basic colors: red, green, and brown.
Common edible seaweeds include:
Arame (Eisenia bicyclis)
Badderlocks or Alaria (Alaria esculenta)
Dulse (Palmaria palmata)
Hijiki or Hiziki (Sargassum fusiforme)
Kelp (large seaweeds (algae) belonging to the brown algae [class Phaeophyceae] and are classified as the order Laminariales. There are about 300 different genera)
Kombu (Saccharina japonica)
Nori (various species of the red alga Porphyra)
Sea Lettuce (various species of the genus Ulva)
Wakame (Undaria pinnatifida)

Related to ‘leafy’ seaweeds, but generally used in deferent ways are fresh water algae, such as:
Spirulina (Arthrospira platensis and Arthrospira maxima)
Chlorella (Chlorella minutissima and Chlorella pyrenoidosa and Chlorella vulgaris
These two are considered green or blue-green algae

Savor the full experience of preparing and partaking of food:
Savor and appreciate (think about) the foods you eat, saying Grace is an example… I am suggesting that we exercise all the senses applicable, the religious component is optional.
With regards to this important aspect of ‘feeding your whole being’ please consider the following, excerpted from:
Potluck, or Guess Who Else is Coming to Dinner, Billy Saunders

Potluck, or Guess Who Else is Coming to Dinner

It is good for us to very much appreciate the preparation, presentation, arrangement, color-play, aroma, texture, flavor etc. of a good meal, we can find it fulfilling to contemplate where all of the ingredients came from; the apples in the cobbler starting from a seed, growing into a tree, the tree sprouting fragrant blossoms, blossoms giving way to tiny sour apples, the growing apples drawing nutrients up through the structure of the tree, while swinging in the breeze, basking in the sun and bathing in the rain (not us, but the apple).
We can think about, and give thanks for the nature-given orbs getting juicier and sweeter every day until their weight demands picking. We will generally be delighted at the beauty; aroma, color array and creative display, and appreciate the care and laboring of love that brings such healthful layouts to the table.

`
Eating is one of the most joyous, even blissful activities in life. It seems to be necessary of course, but can be very enjoyable as well, and is in fact ‘truly nourishing’ only when the full spectrum of senses are employed, as when we use our awareness to fully appreciate the color, the scent, the textures and layering of flavors, and when we think about how the dish came-to-be, and mentally / emotionally give thanks. We are, in fact, nourished [only] to the degree that we participate in the experience.
We are nourished to the degree that we are in alignment with our perception of the ‘quality’ of the food. Quality, in this context refers not nearly so much to a measure of vitamin content or the monetary price, but to the overall inherent ‘energies’ contained in, and transferred to us… through the food.
Whole aspects of our being go virtually un-fed if we eat super, new-and-improved, fortified, high priced, vitamin enriched ‘health food’ but don’t fully participate, and in a pleasurable manner, in the partaking of the gift.

Whole aspects of our being are confused and deranged if we choose to eat things for which our bodies are not physiologically designed. Flesh from any animal and the milk from a foreign species or even our own mother’s milk after weaning age (Apr. 18 months) are good examples of poor choices.
Whole aspects of our being are poisoned, if we choose to eat things that contain chemical, biological, hormonal, or energetic qualities or residues beyond our ability to process fully and naturally.
This helps explain why nutritional supplements can have significant shortcomings, why 20 minutes in the sun will serve your Vitamin D needs, and thus your bone density and immune integrity better than a bottle full of ‘D’ pills or a tanker-full of ‘fortified’ Cow’s milk.
This helps explain why the Carotenoids contained in Cole slaw, sautéed veggies, or pumpkin pie will fulfill your Vitamin A needs in ways that a handful of ‘A’ tablets never could.
See the entire op-ed at: Potluck, or Guess Who Else is Coming to Dinner
http://www.drbillyhealth.com/04252009/potluck-or-guess-who-else-is-coming-to-dinner/

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Anyone considering whether to live on a meat/milk inclusive diet (standard American diet; SAD) or a plant based diet may wish to consider the following:

Compare:
Historical percent of calories… Humans’ diet until very recently:

Animal sourced food, 0-5%
Refined food, 0%
Plant sourced food 95% or more
Whole unrefined food 100%

Current, percent of calories… The way first-world people eat today:

Animal sourced food, more than 42%
Refined food, at least 59%
Plant sourced food, as little as 7%

___

Whole / plant food – verses - Animal / refined food:

Fiber,
Plant - lots : Animal/refined - zero
Antioxidants,
Plant - lots : Animal/refined - zero
Anti-cancer compounds,
Plant - lots : Animal/refined - zero
Beneficial fats,
Plant - lots : Animal/refined - virtually zero
Protein,
Plant - Moderate (Can be raw) : Animal/refined - Much too high (Rarely taken raw)
Toxins,
Plant - low : Animal/refined - high
Hormones,
Plant - zero : Animal/refined - loaded

Welcome.
Love,
Billy

Monsanto, is a company known to manipulate statistics to its own advantage, and cycle its employees into critical governmental regulatory roles, (there’s at least a handful of them hanging out at the White House lately) building a major part of its income on graft. Numerous top level government officials have also been high ups in Monsanto and other AG Chem corporations, in some cases, moving back and forth between the government office and the chemical company seat.
No chemical compound is ever totally pure. In the case of Agent Orange, one of Monsanto’s income producing giants during the Vietnam War, dioxin was a critical impurity whose effects are still being felt.

There are now fourth generation Agent Orange/Dioxin victims being born with severe physical deformities and mental diseases in Vietnam and Cambodia. Reliable testimony and clear documentation shows that the chemical giants producing the stuff knew that it was profoundly poisonous to humans. Do you think we should trust these guys with the world’s food supply and our health? Remember there is no government oversight of GMO insanity, and if there were, the ‘oversight’ [undersight] would be provided by the same overlords that instructed the U.S. solders to mix-up and apply the herbicide casually, with no protective gear and no exposure limitations.

Who thinks it’s a good idea to knowingly induce people to eat substances that are;

The most serious potential food security threat ever faced. (Food security equals overall security, national security).

More heavily laden with systemic and surface poisonous chemical contamination.

Proven to cause life threatening allergic reactions.

Likely to lead to organ failure and as yet indefinable imbalances in the living systems of consumers.

Through unavoidable cross-contamination make organic produce a thing of the past, and in fact make it virtually impossible to grow any plant (Or animal, Human included) that is not genetically deranged.

Have been shown very likely to be able to cause the “Manufacture” of pesticides inside the gut of the consumer.

Lead to dramatic increases in the release of poisonous agricultural chemicals into the environment.

Produce genetic cross mutation of all seed baring plants to the extent that virtually all foods become effectively sterile and cease to reproduce…

Allow for the complete extinction of all common food plants via an ultimately unavoidable single epidemic blight able to kill all plants of all species due to their common contamination with an “Introduced” runaway gene.

The comforting news: Monsanto suffered several significant stock price devaluations last year (2009) and already in 2010. One promising day last summer, Big M’s stock fell more than 12 points, a 52 week low.

The less comforting news: Monsanto is now heard lying (advertising) on NPR.

We need to address this insanity from home, in everyone’s home town, with every visit to the grocery store and natural food store/health food store, and every time we dine out.

I hope we can do it, we have realized amazing results in the past by demanding something better.

I have been trying for several years to generate interest in making the local retailers feel the hurt of selling GMO junk, but haven’t worked hard enough and don’t have nearly enough solid allies.

In my mind, the biggest offenders are the natural food stores, because they (more so than the likes of Safeway and Subway) should know better, AND DO BETTER.

There can be no excuses. It’s really a runaway train and we must stop it. It’s is up to us, the regulators don’t regulate (The GMOers are self regulated / Unregulated). Face it; the government will not help unless and until we force it. There has been an active anti-GMO movement for years, but Monsanto is still running the show. We need to band together, and we need to make our demands felt at the retailers and endeavor to buy nothing that Monsanto produces.

Think about it, if we all refuse to purchase any product with any amount of GMO lased ingredients at any food outlet, especially the natural food store, things will change.

It is dangerous and irresponsible to bring such crap into the house or into the body anyway.
Currently, Prescott’s biggest natural food store is heavily stocked with tons of junk, some shamefully junky junk. Most of the shelf space excluding the produce is actually lined with JUNK.
It has come a long way from the days of ‘real health food stores’ like the original Super Carrot where we met Margaret. Patty and Karen maintained high quality standards. Anything GMOed cannot fit into a policy of High Quality Standards!

The junk of concern for the sake of this discussion is the stuff containing:
Canola, usually as canola (or rape seed) oil, sometimes canola meal in pet food.

Conventional soy and its derivatives, (oil, TVP, protein and most lecithins).

And the pervasive conventional corn creations HFCS, (High fructose corn syrup) corn oil, corn syrup, crystalline fructose, ascorbic acid, (vitamin C) citric acid, lactic acid, gluten, dextrose, and glucose and modified food starch

Cottonseed is also usually GMOed; it will show up as oil or meal.

Remember the five biggies CORN, CANOLA, SOY, COTTONSEED and MILK. If any of these are in a product and NOT organic, you can bet they are GMOed.

Additionally most Hawaiian papaya.

Some tobacco, (crossing the food-line, but people do ‘take it in’ and it still infects the environment, so it bares mentioning).

And more recently sugar beets. Already, zillions of acres in the U.S. have been planted with the GMOed tubers, although some legal backlash may prevent the beet thing from totally kicking in, but if GMOed sugar beets do become the new ‘bad joke’ in agribusiness just imagine, then almost all of the sweetener used in almost all of the stuff that Americans eat will automatically be GMOed by way of GMO-corn-fructose and GMO-beet sugar. That’ll be the scariest thing on Halloween!

This is only my casual rant and so not intended to be a complete list of the GMO invasion into the food market, but covers almost all of the GMO food insanity legally allowed since the last time I checked. GMOs also are hidden in some pharmaceutical meds and supplements. O.K., I’ll mention one more:
Aspartame, the artificial sweetener (known as NutraSweet and Equal). I know that’s certainly NOT food, and it kills people in ways that have nothing to do with the fact that it is derived from GMOed microbes, but some folks do eat it so I thought I’d throw it in. If you have any, please throw it out.

If you haven’t eliminated GMOs yet, I can tell you that it’s NOT a difficult undertaking really, just read the labels and don’t buy the Franken-food. You won’t miss anything [worth missing]. You’ll be doing yourself a personal favor (and I suggest you deserve the very best), very importantly, your message will be heard by the retailer. Without even speaking, you will be shouting “I don’t buy GMOs, I won’t buy GMOs!

That’s what it will take, that’s the least it will take to give our grandchildren any chance of living the good life. And I suggest that they all deserve no less. There are no excuses.

Think about this: A company can produce a packaged food (or junk food) product, and if ‘salt’ is an ingredient, it must be listed on the label… salt, which is in your tears, your sweat and in the water which covers most of the Earth… its presence in a food must be disclosed on the package, BUT the Twinkies, or any number of food items (up to 85% in grocery stores and easily 20-30% in most local and chain natural food stores) could be loaded with GMOized crap and the package will make no such indication. That’s the law. It is actually illegal (only in the U.S. I think) for the manufacturer of some foods (which are free of GMOs) to indicate the GMO-free status on the package.

According to many estimates, GM ingredients ‘infect’ more than 70% of processed foods sold in the US. Yes, lots of them are found on the shelves of natural food stores.

The production of GMO-contaminated foods is by no means confined to large conventional food manufacturing corporations. Disturbingly, the practice is common among many of the self proclaimed ‘health conscious’ producers as well. Actually, many of the familiar ‘health-food’ brands are now owned by the same mega-corps that have given us cigarettes, Fruit loops, Trichinella-ridden greasy sausage and pesticides anyway.
This is a shameful and sneaky scheme by the producers and a careless and backwards disservice by the pseudo-health food stores who comply with the apathy and ignorance (on the subject of GMOs) of the general public. It’s indicative of how pervasive these menacing substances have become, and says nothing good, nothing even excusable about the policies and management of the retailers. The realization of this sad situation should, at the very least, be the wake-up call that gets us all off of our bottoms, to take aim and deliver the overdue silver lance to the heart of Monsanto and their wanna’bees.

The call, to which we have so far been nearly deaf, actually comes from the future where our children and grandchildren are trying desperately to experience life as happy and healthy on a formerly perfect planet which has become, not the playground, but the ‘toilet’ of runaway corporate insanity and unprecedented government UNDERsight.

What could we tell future generations if we let Monsanto become World Monarch?

Make no mistake, the Monsantos are effectively designing a world in which our children will pay for every drop of rain that falls, where plant diversity doesn’t exist, and where it is against the law to grow any plant (Food, flower or shade tree) unless the seed is purchased from them, and if the plant yields a viable seed (which they will be engineered NOT to) the seed must be destroyed or submitted to the company as it will be the property of the corporation.

Now, even though the move for dominance of the world’s food, medicine and water supply has advanced to a threatening stage, while the people have been busy lining up at the McDonald’s drive-thru for hormone-enhanced milkshakes, there is a counter-movement underway, it is growing in vitality, and ready to welcome every thinking person to do more… to get the job done.

I’m not suggesting that the movement to make food ‘free’ again is the only necessary remedy to heal a shaky future, but like some of the other biggies, if we don’t get this one right, ultimately the others won’t matter.
We’re not going to let that happen!

One aspect of the GMO fight that may be comforting is that: ‘We The People’ can do what needs doing completely peacefully.

Very shortly after you and I both (Enough of us) completely stop buying anything GMOed, the retailers will stop ordering and stocking it, then the Monsantos will have to sell us something else.

Ya’ know, if (when) the gene-pervert-ers would turn their formidable talents, capital resources, ingenuity and political influence towards sane, humanitarian and productive developments we could really go places. Good, safe, happy, healthy places. I think they need a little push.

Already there are internal GMO labeling programs in some nat. food stores and co-ops, (actually there have been for years) and there are a growing number of virtual GMO free communities, disappointingly our town is not one of them. Of the half-dozen or so natural/health food outlets and all the standard GROSS-ery stores in our little town, only ONE is listed with the ‘Non-GMO Project’. That is an embarrassment to our community, but the sensibilities of the management of ONE ROOT TEA & HERBOTHECARY, the local nat-foods co-op can be our starting place. Wherever you may be, it can be your gift to the future, your gift to the farmers, your little effort towards the right of all people to access REAL food and to know what they are purchasing and to grow food from saved seed (concepts to which the Monsantos are absolutely 110% opposed) when you boycott GMOs, when you support GMO free suppliers, when you enlighten your friends, when you ask retailers and manufacturers to ‘drop the GMOs’ and when you share your concerns with your representatives.

~ The GMO-free Monterey County initiative states:
“Together, we, the citizens of Monterey County seek to pass a county ordinance that would make it unlawful to propagate, cultivate, raise or grow any genetically-engineered crop.” http://www.gmofreemontereycounty.org/ GMO-free Monterey County is a campaign of Green Agriculture.org

~ The Non-GMO Project
The Non-GMO Project is a non-profit collaboration of manufacturers, retailers, processors, distributors, farmers, seed companies and consumers.
Their statement: “Our shared belief is that everyone deserves an informed choice about whether or not to consume genetically modified products, and our common mission is to ensure the sustained availability of non-GMO choices.” They go on to say” We are committed to practical solutions and offer North America’s first consensus-based Standard, third-party Product Verification Program, and uniform Seal for products made following best practices of GMO avoidance.”

The Non-GMO Project

My [Billy] point is that as long as GMOs are being planted anywhere, (especially outdoors) there is no way to ensure the sustained availability of non-GMO choices. Just consider what happened to Percy Schmeiser

GMO news Percy Schmeiser right livelihood award

Some of the examples above are about labeling (and testing/verifying) programs, which I feel is too little, although reasonable people remind me that comprehensive labeling [of GMO polluted foods] is a necessary first step (A first step towards eradication, I hope they mean). I understand that awareness needs to grow and choice needs to be supported and that we won’t have effective opportunities for choice without labeling, yet I can’t help but imagine making all GMO food disappear (through law and REASON), then putting the Monsanto board members on the next rocket to Mars.

It is doubtful that any of us are naive enough to think that the scientific field of genetic modification is ever going to disappear as long as humans are milling around on Earth, but the ‘folly’ of GM-ing needs to become a brief blip in recent history as soon as possible. Absolutely every effort made in the sub-fields of GM food and GM animals can best be qualified not as science but ‘junk-science’ (Folly). The chemical giants really rushed into, and the people have been pushed into a grand experiment which may yield something helpful in the future if the present applications of the infant technology don’t backfire too loudly first. Of course, the world will never be the same because the Monsantos have already abused and invaded our air, water, soil and bodies well beyond what any retribution could balance.

`
A few examples of GM resistance around the world:

Europe
All of Europe enjoys mandatory labeling of GMO foods. GMO FREE IRELAND

Japan
Long ago Japan told the Monsantos “Not here, thank you, The American people are Guiney pigs; we won’t do that to our citizens. We will watch what happens to them for ten years [or longer] before considering it”.

Africa

The common folks as well as the leaders throughout Africa are smart enough to stay away from GMOs; meanwhile the US is guilty of putting intense pressure on United Nations, the European Union and individual countries to support the export of GM food aid to six African countries facing severe hunger.
Offers of starvation relief and medicine appropriations, loans or discounts have repeatedly been wrapped together with the insistence of full acceptance of GMO grain and beans and an opening of those nations to sully their soils with poison GMOs and the extra heavy doses of pesticide that are part of the process of growing them.
Yah, that’s smart, sell starving, super poor people GMO seeds, then they can grow some food, apply 15 times more pesticide then used on conventional varieties, next the poor, starving people will have to purchase the poison from Monsanto, and then purchase more seed from the same crooks again next year because the plants won’t produce viable seeds, and if any do [produce viable seeds], the farmers are contractually forbidden from planting, selling or giving away the seed anyway. Oh, if the farmers can’t afford the [15 times more] necessary chemicals, or next year’s seed, maybe the ‘Great White Father Monsanto’ will give them a loan… That is exactly the scenario that has driven tens-of-thousands of farmers in India to suicide. What a sinful irony it is that most often the desperate Indian farmers have used Monsanto pesticide to kill themselves. Should anybody be doing business with those bastards? Ridiculous question!

We can either get on board, and work to make our food free [GMO-Free] again or sit down and write a letter of apology to the grandkids for the apathy that handed ‘LIFE’ over to Monsanto.

You don’t think that leakage (drift) of insidious ‘modified’ genes has infected the general crops around the world?
Here’s a clip or two:

Europe

Earlier last fall, the European Commission’s Rapid Alert System for Food and Feed confirmed the presence of GMO flax, known as “Triffid,” in flax imported from Canada. This comes as a surprise, as Triffid has been illegal in Canada since 2001, when flax farmers and the Canadian Grain Commission successfully lobbied to have it banned from the market. Although Triffid was never sold commercially in Canada, it has now shown up in 34 countries. It is still unclear how this contamination occurred, and many Canadian flax farmers worry that their livelihoods are at stake. (Read more here.)
Mexico and Middle America
Corn was first planted in Mexico some 9,000 years ago and the country is now home to more than 10,000 varieties. Mexico is considered the ‘cradle of corn’. Mexican maize is a phenomenal example of genetic diversity; it took countless ‘people-of-the-land’ untold effort, over thousands of years to develop what is now universally invaluable. All of that dedication will be rewarded with nothing more than a few lines in history books if Monsanto (and the U.S. government) has its way… If you and don’t stop the insanity.
Despite a decade + long ban on growing artificially modified corn in Mexico, some of the altered strains have shown up among the native crops. A study by a three-nation commission under the auspices of the NAFTA commission is urging greater caution. Greater caution, what a joke.
True, genetically modified corn has been sold to Mexico (grown in the U.S.) since the 1994 passage of NAFTA, (That’s politico-speak for U.S. coercion) Mexican government regulations limited its use to animal (non-human) feed. But, as some scientists predicted, (and we all might have expected) it now pops up in some of the most isolated cornfields in Mexico, growing alongside the native strains. Goodbye diversity, Hello Great Father Monsanto. Pretty much every lie that Big M has told about feeding the starving world, improving nutritional profiles, increasing productivity, lowering investments for farmers or costs for consumers, or the safety of the technology, has long since been exposed as genetically modified BS.

Please consider helping the situation by boycotting (as much as possible) all GMO contaminated items, asking retailers to ‘label and separate’ and to work towards “getting back to REAL food”, consider boycotting stores that don’t ‘get it’, if you have a better choice… Be kind, and offer clear explanations, be prepared with referrals to more resources and info. Please bring the issue to the attention of all your friends.

One of the most helpful resources is Jeffery Smith’s site:
The Institute for Responsible Technology The Institute for Responsible Technology

PEACE!
Billy

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Click here to download the NON-GMO shopping guide…

Some very helpful videos:
Quick, concise, 4 minutes:
GREENPEACE – Genetic engineering

GREENPEACE – Genetic engineering from Feinheit on Vimeo.

More detail:
GMO Trilogy - Unnatural Selection (part 1 of 5)
This explosive exposé reveals what the biotech industry doesn’t want you to know - how industry manipulation and political collusion, not sound science, allow dangerous genetically engineered food into your daily diet. Company research is rigged, alarming evidence of health dangers is covered up, and intense political pressure applied. Chapters read like adventure stories and are hard to put down: * Scientists were offered bribes or threatened. Evidence was stolen. Data was omitted or distorted. * Government employees who complained were harassed, stripped of responsibilities, or fired. * Laboratory rats fed a GM crop developed stomach lesions and seven of the forty died within two weeks. The crop was approved without further tests. * The only independent in-depth feeding study ever conducted showed evidence of alarming health dangers. When the scientist tried to alert the public, he lost his job and was silenced with threats of a lawsuit. Read the actual internal memos by FDA scientists, warning o…all »

Here is a good article ` Monsanto: The World’s Poster Child for Corporate Manipulation and Deceit - Part 1 ` from Jeffery Smith and the Huffington Post

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GMOs (Genetically Modified Organisms) 100… GMOs as food homicide

INFORMATIONAL SITES:

AgBios

The Campaign

The Center for Food Safety

Check biotech

EFA GE News

GM Watch

GMO Compass

Indian GMO Research Information System

The Institute for Responsible Technology

The Nature Institute: Nontarget Effects of Genetic Manipulation

Organic Consumer’s Association

The Organic & Non-GMO Report

Hormones in Milk, and Rat’s Milk for People
`

AUTHORS:
Carson, Rachel
Cummings, Claire Hope
Engdahl, F. William
Kimbrell, Andrew
Patel, Raj
Pollan, Michael
Rifkin, Jeremy
Roseboro, Ken
Smith, Jeffrey
Winters, Craig