Vaccine Protocol

The latest study finds that very few women with cancer take steps to preserve their fertility while undergoing dangerous and toxic cancer therapy, and what's worse, many women are discriminated against as doctors don't even suggest they review the steps that can be taken to possibly preserve their fertility and prevent ovarian failure.

Cancer, a peer-reviewed journal of the American Cancer Society (one of the biggest scam organizations further endangering women's lives), revealed research after interviewing over 100,000 U.S. women, under the age of 50, who were diagnosed with cancer. The only fertility advice/choices given to a "select" few of these women was regarding egg or embryo freezing as a (slim) chance for future conception.

To find out which women received this limited advice and were not discriminated against for age, race or social status, Mitchell Rosen, MD of University of California, San Francisco (UCSF), led a team that surveyed over 1,000 women between the ages of 18 and 40 years who were diagnosed with either leukemia, Hodgkin's, breast cancer or gastrointestinal cancer. The women were randomly sampled from 1993 until 2007. Over 900 of them were treated with therapies that could make them infertile forever, including chemo, pelvic radiation, pelvic surgery, or bone marrow transplants. Only 60 percent received counseling about infertility, and less than 10 percent pursued preservation.

The study revealed that women who are Caucasian and graduated from college are more likely to be counseled about the risks of infertility and the choices for preservation. One "reason" for the bias was that "socio-demographic health disparities likely affect access to fertility preservation services."

The fourth, rarely mentioned choice
Of course, since the FDA (Food and Drug Administration), the CDC (Center for Disease Control), the AMA (American Medical Association), and the ACS (American Cancer Society) are in the business of making a fortune off of women with cancer, Allopathic doctors under this "chronic care" umbrella are not educated about nor instructed to give advice to women regarding natural remedies for cancer.

The fourth, rarely mentioned choice for women who are fighting cancer and who would like to keep their reproductive ability in tact includes a combination of medicinal mushrooms (reishi, cordiceps, maitaki and shiitake), juicing raw organic vegetables, taking vitamins, mineral supplements, antioxidants, amino acids, probiotics and superfoods. (http://www.ultimatesuperfoods.com/)

None of these powerful sources for cancer prevention and cure are even mentioned as a choice, and none of them have side effects or endanger fertility capabilities. Mostly because these choices are inexpensive and non-patentable, Western Medicine writes them off as alternative medicine and keeps the general public in the dark. Women who cut chemicals out of their diet are also more likely to recover from cancer, including avoiding all artificial sweeteners, fluoridated water, processed foods and especially non-organic meat and dairy products. (http://www.sciencedaily.com/releases/2011/02/110222092652.htm)

Ingredients in Conventional Headache Medication

 

There are two main ingredients in the leading headache medications. These are Acetysalicylic Acid (aspirin) and Acetaminophen (tylenol). Today, an estimated 80,000 tons of these two ingredients are being consumed each year.

 

The main side effects of Acetysalicylic Acid can include, but are not limited to: gastrointestinal ulcers, stomach bleeding, severe abdominal or stomach cramps/pain/discomfort, heartburn or indigestion, bruising, confusion, dizziness, fainting, nausea or vomiting, buzzing or ringing in ears, tiredness or weakness, loss of hearing, allergic reaction, bleeding, etc.  You can view the first-hand clinical research on 50+ adverse effects associated with Acetylsalicylic Acid.

 

The main side effects of Acetaminophen can include, but are not limited to:  nausea and vomiting, appetite loss, sweating, diarrhea, irritability, abdominal pain, yellow eyes or skin, liver failure, kidney failure, heart problems, ulcers, bleeding in the digestive tract, coma, seizures, death, etc. Additionally, you can view the first-hand clinical research both on the adverse effects of Acetaminophen and natural substances which mitigate them.

 

Please also note that these symptoms do not necessarily have to manifest instantly after taking them. Continuous use of these products can slowly wreck havoc on your system.

 

Causes of Headaches

 

In some cases a headache may  be a symptom of a more serious underlying disorder, but often headaches are caused by stress, dehydration, tiredness, poor posture, caffeine, alcohol, drugs, food allergy, eyestrain, sinusitis, poor nutrition, or low blood sugar.

 

Alternative Remedies

 

Ginger = Traditional Chinese herbal medicine recommends ginger for headaches. Eat a small piece of fresh ginger root or make ginger tea from the fresh root or tea bags. 

 

Coriander Seeds = An Aryuvedic treatment for sinus-related headaches is the steam inhalation of coriander seeds. Put the coriander seeds into a small bowl. Pour on some boiling water, drape a towel over your head and the bowl, and inhale the steam.

 

 

Celery = Celery contains phthalide which helps you to relax and be less anxious, which helps with pain. It is also rich in potassium which many headache sufferers are deficient in. Celery seeds can be used in smoothies/juices or soups. Taking 2 oz of celery juice and then laying down for 30 minutes has proven to be a very effective remedy for headaches.

 

Herbal = Sitting down with a relaxing cup of mild herbal tea is often good for a tension headache. Good choices are peppermint, spearmint, chamomile, rose hip, lemon balm, or valerian root (may induce sleep). Additionally, adding cayenne pepper to your tea can help.

 

Vitamins and Minerals = Frequent headaches could be a sign that you are low on some important vitamins and minerals. Low levels of niacin and vitamin B6 can cause headaches. For example, all the B vitamins are needed to help combat stress and avoid tension headaches. The minerals calcium and magnesium work together to help prevent headaches, especially those related to a woman’s menstrual cycle. Good sources of calcium are dark green leafy vegetables, such as kale or broccoli, and beans and peas. Magnesium is found in dark green leafy vegetables, cacao, nuts, bananas, wheat germ, full spectrum salts, beans and peas.  

 

Aromatherapy = The relaxing qualities of lavender oil make it a good treatment for a tension headache. This essential oil is very gentle and can be massaged in your temples, the base of your neck, or the base of your nostrils. Taking a bath with relaxing oils such as chamomile or ylang ylang will also help to soothe and relieve pain.

 

Emotional Freedom Technology (EFT – a.k.a Meridian Tapping) = The EFT tapping points align with particular acupuncture points along the meridians. EFT tapping techniques can help to remove emotional blockage in our body’s electrical or subtle energy system. EFT is referred to as ‘acupuncture without the needles’. For more information on EFT and where to find your meridian points, please visit The Tapping Solution.

 

Breathing = In order to learn how to relax and cope with headaches, you need to become familiar with your own breathing patterns and change them in ways that will help you relax. We tend to hold our breath when we are anxious, stressed, or in pain. Below are a few relaxation exercises:

• Rhythmic breathing = If your breathing is short and hurried, slow it down by taking long, slow breaths. Inhale slowly then exhale slowly. Count slowly to five as you inhale, and then count slowly to five as you exhale. As you exhale slowly, pay attention to how your body naturally relaxes. Recognizing this change will help you to relax even more.

• Deep breathing = Imagine a spot just below your navel. Breathe into that spot, filling your abdomen with air. Let the air fill you from the abdomen up, then let it out, like deflating a balloon. With every long, slow exhalation, you should feel more relaxed.
   
• Visualized breathing = Find a comfortable, quiet place where you can close your eyes, and combine slowed breathing with your imagination. Picture relaxation entering your body and tension leaving your body. Breathe deeply, but in a natural rhythm. Visualize your breath coming into your nostrils, going into your lungs and expanding your chest and abdomen. Then, visualize your breath going out the same way. Continue breathing, but each time you inhale, imagine that you are breathing in more relaxation. Each time you exhale imagine that you are getting rid of a little more tension.

These are just a few natural remedies. There are many more. However, prior to any of these recommendations we should always ensure that we are getting enough pure water throughout the day. It seems simple, but dehydration is the leading cause of headaches. By simply drinking more water during the day, we may reduce the frequency of headaches and their debilitating effects. Please note that some of the food items mentioned, such as bananas, cacao, and nuts can actually trigger headaches in some individuals. If this happens to you, don't give up. With a little research, you will definitely be able to find the remedy that works best for you. In fact, GreenMedInfo.com lists two dozen natural substances that have been researched clinically on Headaches.

 

Trusting in our Natural Ability to Heal

 

Our bodies are an amazing design. If we allow ourselves to trust our bodies’ ability to heal itself, the results will be astounding. Let’s treat our body with the respect and loving care it deserves. If we do, symptoms such as headaches will occur much less frequently.

Flax Oil

Two independent studies published in the American Journal of Clinical Nutrition have found that supplementing Omega-3 fats lowers the release of inflammatory biomarkers that are involved in damage to cells called soluble adhesion molecules. Researchers have demonstrated that Omega-3 fats from fish oil supplements effectively lower levels of circulating adhesion molecules to decrease risk of atherosclerosis and counteract the pro-carcinogenic action of these damaging compounds produced by long-term inflammation throughout the body.

To prepare their work, researchers conducted a meta-analysis on eighteen separate studies that examined the effect of soluble adhesion molecules (sICAM-1) and Omega-3 fats and their impact on systemic inflammatory markers in the body. The results showed that Omega-3 supplements were associated with sICAM-1 reductions in both healthy people and subjects with abnormal blood lipid levels.

The scientists commented "This finding suggests that omega-3 PUFA reduces inflammation by selectively inhibiting monocyte activation rather than endothelial activation… and supports the notion that omega-3 PUFA can be supplemented to prevent the development and progression of atherosclerosis." The Omega fats were found to lower levels of oxidized LDL cholesterol molecules and decrease particle size, both factors known to lower cardiovascular risk. The fats were also found to inhibit platelet aggregation or clumping and resolve particle adhesion properties to allow blood to flow freely through the vascular arteries.

A second research study performed in France determined that Omega-3 fats lower breast and prostate cancer risk in a cohort of 408 individuals with the disease, compared to 760 healthy control subjects. The scientists found a direct correlation between cancer development and Omega-3 supplementation, again by inhibiting the expression of adhesion molecules required for cancer cells to propagate.

Oily fish is the natural food source for pre-formed DHA and EPA Omega-3 fats. Many people avoid fish due to mercury contamination and unknown harvesting methods, making supplementation with a moleculary distilled form a viable option. Plant-based Omega-3 sources such as walnuts and flax seeds do not provide a good source of the necessary pre-formed long-chain fats, and while they are very healthy foods, do not yield a reliable supply of EPA and DHA fats. Read supplement labeling for a brand yielding 1,200 to 2,400 mg each day of combined EPA/DHA Omega-3 fats to lower the risks associated with heart disease and cancer.

Sources for this article include:
http://www.ajcn.org/content/early/2012/02/28/ajcn.111.027805.abstract
http://www.ajcn.org/content/early/2012/02/28/ajcn.111.025924.abstract
http://www.nutraingredients.com

"There was blood squirting everywhere," said Veronica in a recent interview with WTSP. "I held her head close to my chest […] she was red, she was screaming. And I looked at her hand (and) she didn't have her finger anymore. I started screaming, 'Her finger! Her finger!' and that's when (the nurse) panicked and she threw her scissors and started screaming for the other doctors. And they came in and they picked the finger up from the floor."

You can watch the WTSP video report with Veronica Olguin at:
http://yourlife.usatoday.com

After the incident, which occurred at the Heart of Florida Regional Medical Center (HFRMC), young Selena was immediately sent to Tampa General Hospital where surgeons attempted to re-attach her finger. But according to reports, that effort was a failure because the nerve endings in Selena's severed finger were so small that getting them to successfully graft back into the nerves in her hand was impossible.

Veronica has since filed a lawsuit against both HFRMC and Nurse Stutz for emotional and psychological damage caused by the incident, as well as for the developmental and general human functioning problems Selena will likely face as she grows older. Meanwhile, many others are wondering how Nurse Stutz managed to slice off Selena's finger in the first place, since the texture and resistance of tape is obviously much different than a human finger.

Such careless negligence appears to be on the rise throughout the conventional medical system, though, as overall quality of care declines and costs rise. According to Liam Donaldson, the World Health Organization's (WHO) "health czar," one out of every ten hospital patients today is a victim of a serious medical error, and one out of every 300 dies from a medical error.

75 Minerals

1. Reduce insulin resistance with dark chocolate
Insulin, which is released by the pancreas when blood sugar rises, has the job of escorting blood glucose into the cells. Repeated release of insulin due to too much sugary food causes the cells to develop resistance to insulin preventing it from doing its job and depriving the cells of needed nutrition. Now the body fears starvation, calls for more food and signals a need to store fat to protect against starvation. The result? Weight gain.

Substituting dark chocolate for some of the sugary foods may help reduce insulin resistance. A 2005 study published in The American Journal of Clinical Nutrition reported on research in which 15 healthy individuals ate either white or dark chocolate for 15 days. At the end of this time those who ate the dark chocolate experienced significantly higher insulin sensitivity and significantly lower insulin resistance compared to the white chocolate group. As a nice bonus, the dark chocolate group also experienced lower blood pressure.

This is not an isolated study. Research published in 2012 in The American Journal of Clinical Nutrition and based on a meta-analysis of 42 studies of chocolate and cocoa, supported the connection between dark chocolate consumption and significant reductions in serum insulin which caused resistance to insulin to decrease. They also found chocolate associated with consistent reductions in blood pressure.

2. Chocolate helps stop food cravings
Reductions in food cravings between meals can help prevent overeating and this means foods that promote feelings of fullness can be important for weight loss. Once again healthy dark chocolate may be part of the answer. A study from Denmark reviewed in a 2008 edition of Science Daily found that dark chocolate, compared to milk chocolate, was more filling and also lessened cravings for unhealthy foods.

Sixteen lucky study subjects ate either dark or milk chocolate and then gave feedback on how hungry they felt over the next several hours. At the two and a half hour mark they were given as much pizza as they could eat. Researchers recorded calorie intake for each individual and found that it was 15 percent less for those who had previously eaten dark chocolate. The same group also noted lower cravings for snack foods (sweet, salty or fatty) compared to the milk chocolate group.

3. Chocolate reduces stress and cortisol levels
Stress triggers release of cortisol which causes the body to secrete more insulin leading to overeating. In a 2009 study published in the Journal of Proteome Research, 30 subjects who suffered from anxiety consumed 1.4 ounces of dark chocolate daily for two weeks. Urinalysis showed a resulting reduction in the excretion of cortisol prompting the scientists to conclude chocolate can alter human metabolism.

Enzyme Protocol

 

Carbohydrates have a very bad public image in that they are generally thought of as fattening. This is because most of the carbohydrate consumed in this country has been processed or refined, leaving an empty calorie.

In their whole, natural, unadulterated state, all carbohydrates come packaged with vitamins and minerals, which make the energy in the carbohydrate digestible by the body.

When an empty calorie, refined food product is eaten it does two things to rob the body of nutrients. First of all, certain vitamins must be present for the body to metabolize the energy that is present. If the energy food is eaten without the vitamins and minerals present, which help the body make use of the energy, then vitamins and minerals must be drained from the body.

In this way, eating empty calories literally robs nutrients from the body.

Indirectly the body is robbed of nutrients also, because refined carbohydrates make the body feel full, so a person may fill up on them and leave out foods that would actually offer good nutrition.

Then, because refined carbohydrates get burned rapidly, the body gets hungry shortly and usually ends up snacking on another refined carbohydrate.

Since refined white sugar and white flour products, as well as alcohol, are carbohydrate foods eaten in America in large quantities, it's no wonder that carbohydrates have the reputation that they do.

Yet, when you stop to think about it, in countries on this planet where people's diets are made up mostly of carbohydrates and where they are too poor to afford refined products, you can see that the people aren't fat at all.

Of course, a lot of this has to do with the great amount of physical labor they engage in, but some of it has to do with the fact that carbohydrates eaten in their whole, natural state are a nutritional benefit.

For me and mine, our diet is centered around complex carbohydrates like whole grains and legumes. They offer B vitamins in proper proportion to enable the body to burn the energy in the starches present.

Also, the protein, fat, and fiber, which are, naturally part of the neat little grain and/or legume package slows the digestive process down and stretches out the assimilation of the carbohydrate into the bloodstream over a long period of time.

So, the carbohydrate in its whole, natural state does not rob the body of nutrients, in order to burn the energy present, and it also gives a fuller feeling for a longer period of time, keeping the blood sugar levels steady. This means less eating yet more nutrition every time you do eat.

Bear in mind, that you don't have to necessarily mix-and-match grains and legumes to get a complete protein because if you eat different protein sources during the day the body will absorb this and accomplish the "complete-protein" scenario itself.

Carbohydrates, along with loads of vitamins and minerals, in fruits and starchy vegetables, are also easily accessible. If, by chance, I want to take a walk on the wild side and use a "sweetener", it is usually pure maple syrup, organic raw honey, or Stevia.

Since over half of the human body, excluding the water, is protein, we definitely need a steady supply in our diet to be able to maintain the body protein.

Proteins are needed for cell and tissue maintenance, as every cell wall contains protein. Protein acts as a framework for keratin in hair, skin, nails, muscle, and other connective tissues, blood cells, etc.

Besides maintenance, it is also needed for cell growth and repair. Protein is also an intrinsic part of the DNA and RNA makeup, as well as the functions of enzymes, hormones, and anti-bodies.

For all these reasons protein is one nutrient that most everyone is familiar with and concerned about getting enough of. In fact, in America it could almost be said that we have been overly obsessed with concern about getting enough protein, but not in balance with that concern over getting other essential nutrients at the same time.

Usually when someone considers leaving flesh foods out of the diet, the number one worry that pops up is, "Will I get enough protein?" This question raises many points to be considered.

The amount of proteins thought to be required by the human body has changed from time to time and even varies presently depending on the source of information.

Up to the time around World War II, it was actually thought among nutritionists that the human body required 100 or more grams of protein a day. Since then it has been concluded that not only does the body not need that much protein, but also that too much protein can be bad for health.

Today there are differences in opinion as to what the recommend allowance should be. Some sources say about 65 g per day (USFDA), some say about 45 g (FAO/WHO), and some say even as low as 20 g are needed, by the body, for proper maintenance.

As with all the other major nutrient foods, which have the primary function of supplying energy for the body, the amount required by the body varies a great deal according to how much energy is actually burned by the person, whether or not the body is in a rapid state of growth, the individual rate of metabolism, etc. Therefore, the recommended daily requirements made by the different sources are a safe, general average.

The other thing to be considered is whether or not all the protein consumed is digestible or usable by the body. It's actually possible for someone to consume large amounts of protein and literally have the body "starve" even with so much available protein in its midst due to a deficiency in certain vitamins and/or certain essential amino acids.

Proteins are made up of complex combinations of amino acids. Of all the many amino acids, there are eight, which cannot be synthesized by the body and must be obtained through the diet.

These are called the eight essential amino acids, as they are essential for the body's ability to use protein that is consumed.

If one or more of the eight essential amino acids is short or lacking, the amount of protein, which can be utilized by the body, is cut back to the degree that the amino acid is lacking.

For this reason, certain foods have come to be considered good protein sources.

Actually all foods contain protein because, as mentioned earlier, protein is present in all cell walls.

Since this is so, a food must contain a large percentage of protein, and that protein must be digestible by the body to be considered a good protein source.

Whether or not a food is be considered a good protein source is measured by what percentage of the total weight of the food is protein and what the NPU (Net Protein Utilization) is. In other words, what amount of the protein consumed is actually usable by the body?

There are certain foods in which a good percentage of the total weight is protein, and because all eight essential amino acids are present, the protein can be readily utilized by the body.

These foods are those that had a face and a mother, dairy products, and the chicken's period, also known as eggs.

All of these foods are generally thought of when the word "protein" is mentioned. Unfortunately, these foods also come back with cholesterol and/or saturated fats, which are undesirable in a healthy diet. We'll get to that shortly.

There are other sources of available protein, which have been largely ignored on this part of the planet, but are used by a large percentage of the world's population presently and in the past.

These sources are: legumes, nuts, seeds, and grains. In Western nutrition, these foods haven't really been counted as good protein sources because they all lack one or more of the eight essential amino acids.

In nature's balance, however, it can be found that where a legume is short or lacking a particular amino acid, a grain will have that amino acid in abundance. Simply by combining the two with a meal, a whole protein is obtained, which is not different in quality to the protein provided by the high-protein foods mentioned previously.

In truth, it could be said to be a superior protein since none of the legumes, seeds, nuts or grains, contain cholesterol or saturated fat, and all come naturally packed with vitamins, which help with protein metabolism in the body, as well as the essential fiber, polyunsaturated fat and carbohydrates.

As I said earlier, I think it's enough to consciously mix "complementary proteins" in day-to-day meals so the balance gets taken care of.

I think it is very interesting that a study of eating habits of past and some present cultures on this planet shows that the balancing of amino acid was naturally done without having any of the laboratory information now available.

In the Far East, primarily soybeans, adzuki and mung beans were used with rice or millet. In the Middle East, primarily garbanzo and fava beans with rice and wheat were used. In South America, corn and beans, etc. In Peru, quinoa is used, which is a complete protein unto itself.

Through the years I have found that the more I learn about protein and other nutrients, along with than the traditional content of whole foods, the less anxiety, effort, and paranoia is involved in the foods that my family and I eat.

Fats are another of the calorie or food-energy sources, which have received a bad reputation in the public's eyes for many years.

Actually, the human body needs fat in the diet, as there are certain functions in the body that no other substance besides that can carry out.

As an energy food, fat gives at least twice as much energy as an equal weight of the other energy foods – protein and carbohydrates. And because fat is not water soluble, it also acts as an energy-storing facility.

Because of the quality of fat has of not mixing with water, the fatty tissues also store and transport the fat-soluble vitamins A, D, E, and K, which cannot be carried in the blood stream since it is water-based.

Fatty layers surround, protect and hold vital organs in place, like the heart, kidneys, liver, etc., as well as insulate the body from environmental temperature changes and preserve bodily heat.

For these important functions, fat in the diet is essential. The problem with fat is really caused by how much, and what kind, is consumed

Our bodies need one nutrient in fats, which cannot be provided by any other food substance or be synthesized by the body from other foodstuffs. This is the fatty acid called linoleic acid.

The body can synthesize all other fatty acids except linoleic acid and, to prevent deficiency of linoleic acid, only between 1% and 2% of our total caloric intake needs to be linoleic acid, which could be considered the bare minimum of fat required by the body.

Today in America, fat makes up around 50% of the total caloric intake, which obviously is way out of proportion with the amount of fat actually needed as a nutrient.

Years ago, the U.S. Senate report "Dietary Goals" made a recommendation that Americans try to reduce their consumption of fat to make up only 30% of the total caloric intake. And by my standards even that is too high.

That particular Senate report was a landmark and that it was the first time that a branch of the government ever came out and connected America's dietary habits with America's health problems.

Unfortunately, that report that all the foods which contain cholesterol also contain saturated fat must be read with a grain of salt, keeping in mind the fact that the members of the Senate committee were under heavy pressure from the lobbyists that represented the large food manufacturers, etc., who profited by people eating the kinds of foods that the Senate committee was recommending be reduced in consumption. There's nothing like a government that was created to be one of, for, and by the people, being transformed into one of, for, and by the Corporation.

There are three kinds of fat: saturated, monounsaturated, and polyunsaturated. They are differentiated by their molecular structure.

A saturated fat is one that is totally saturated with hydrogen atoms connected to each carbon atom. A monounsaturated fat is two hydrogen atoms short of being a saturated fat. A polyunsaturated fat is one that is four or more hydrogen atoms short of saturation.

To be able to tell one kind of fat from another by these descriptions can only be done under laboratory conditions. But there are simpler ways to tell. Saturated fats are solid at cool room temperature, whereas polyunsaturated fats always remain as a clear liquid.

The other general rule is that saturated fats exists only in anything that had a face and a mother and their byproducts, like lard, butter, milk, etc., with the exception of coconut oil, which is a saturated fat as well. Mono saturated and polyunsaturated fats are found in the plant food kingdom.

The kind of fat used in the diet is especially important to serum-cholesterol levels (the level of cholesterol in the bloodstream) in connection with cardiovascular diseases.

Cardiovascular diseases have reached epidemic proportions in the United States and are the number one cause of death. They cause more deaths than any other causes of death in the United States combined. And although there is still a controversy over what the risk factors are that cause cardiovascular diseases, it is agreed that cholesterol is a constant factor, among other factors, which results in heart attack or stroke.

So cholesterol, that fat like substance, which is present in every cell of the body and is therefore present and essential in the bloodstream, becomes a danger to health when it reaches a certain level.

In countries with very low cardiovascular disease rates, the average serum-cholesterol count is 150 mg of cholesterol per 100 mL of blood serum. In America, with its high rate of cardiovascular disease-cause deaths, the average serum-cholesterol count is 250 mg of cholesterol per 100 mL of blood serum.

When the cholesterol count gets this high in the bloodstream, fat deposits form in the lining of the arteries, which leads to arteriosclerosis, a.k.a. hardening of the arteries, and cuts off vital blood circulation, which leads to strokes and heart attacks.

There are many factors, which contribute to raising the serum-cholesterol level, that are not totally understood fully. Eating foods high in cholesterol will raise the serum-cholesterol level.

Bear in mind that cholesterol is naturally present in the body, and although it is essential for keeping the body running, there is no need to eat any cholesterol because the body synthesizes all the cholesterol it needs on its own.

And in case you're wondering how all this talk about cholesterol fits in with fats, consumption of saturated fats raises serum cholesterol levels; monosaturated fats have no effect on serum-cholesterol counts; and polyunsaturated fats will actually lower the serum-cholesterol level over a period of time. Despite all fats having the same calorie value they differ in the effect they have on the serum-cholesterol levels in the body.

Interestingly enough, all the foods containing cholesterol also contain saturated fat, and the foods, which are cholesterol-free, contain polyunsaturated fats. Only foods involved in anything that had a face and a mother contain cholesterol. So, by refraining from eating foods in the animal kingdom, especially all flesh foods dairy and eggs, consumption of cholesterol and saturated fat is automatically eliminated.

In my own personal cooking, I use sunflower, safflower or olive oil. I won't use soy or corn oil unless it's certified organic because of the GMO infiltration, and I wouldn't touch Canola oil with a 10-foot pole. But most of the time, instead of using oil, I use water because whole foods, which are staple energy sources, contain a balance of fats, carbohydrates and protein and all whole grains, legumes, nuts and seeds provide a natural, healthy supply of polyunsaturated fats.

Stay tuned!

About the author:
I have been doing a weekly radio show in Honolulu since 1981 called "Health Talk". In 2007 I was "forced" to get a Masters degree in Nutrition because of all the doctors that would call in asking for my credentials. They do not call in anymore. Going to www.healthtalkhawaii.com enables you, among other things, to listen to the shows. I am an activist. In addition to espousing an organic vegan diet for optimum health, I am strongly opposed to GMOs, vaccines, processed foods, MSG, aspartame, fluoridation and everything else that the pimps (Big Pharma, Monsanto and the large food companies) and the hookers (the doctors, the government agencies, the public health officials, and the mainstream media) thrust upon us, the tricks.
After being vaccinated with the DTP vaccine as a child I developed asthma. After taking the organic sulfur crystals (they are harvested from the pine trees in Louisiana) in November of 2008 for 10 days my asthma reversed and has not come back over 3 years later, 18 cases, so far, of autism have been reversed, as has cancer, Alzheimer's and Parkinson's disease, osteoarthritis, joint pain, gum disease, increased sexual activity, heavy metal and radiation elimination, parasite elimination, free radicals elimination, faster athletic recovery time, increased blood circulation, reduced inflammation, resistance to getting the flu, reduction of wrinkles, allergy reduction, reduced PMS and monthly period pain, nausea, migraines and so much more. You can find out more about this incredible nutrient also on my website – www.healthtalkhawaii.com – Products and Services. There is also an organic, 70%, cold processed dark chocolate out there that contains zeolite, which removes radiation and heavy metals. You can find out more by reading the article "A Dark Chocolate To Die For" on my website under Articles, or by going to www.mywaiora.com/701848.
I am 73. I have been a vegetarian since 1975 years and a vegan since 1990. I have no illnesses and take no meds. I play basketball 2 hours a week, am in 2 softball leagues, racewalk, body surf, do stand-up paddling, do weight workouts and teach women's self defense classes based upon 25 years of Wing Chun training.
My firm belief – if it had a face and a mother or if man made it, don't eat it.
Aloha!