Determining the Quality of a Nutritional Product
With every "health" and "nutritional" product, learn to read the label and ask the questions: Has the product been clinically tested by licensed healthcare professionals in actual clinics with a substantial number of patients? Where are the plants grown? Are they tested for irradiation? If so, what method is used for testing?
Is each plant tested for heavy metals and chemical contamination? If so, what method is used for testing? Is each plant tested for pesticides? If so, what method is used for testing? What species is used? What method is used for determining the species of plants? (There are many species of every plant and herb. Each has vastly different nutrient content, depending on where and how it is grown.)
What does the term "natural flavors" mean? (Most juice products have this on their labels - the new name for MSG – Monosodium Glutamate – a known brain neurotoxin that kills brain cells.)How is the product preserved? Is it pasteurized? (Destroys nutrient content) Does the product have toxic preservatives such as sodium benzoate, sorbic acic, or potassium sorbate?
If it is a tablet - how is it hardened and held together? (Answer: glues, binders, heat and pressure which destroys nutrients) If it is a capsule - Is it 100% vegetable fiber? (Rather than gelatin made from animal hooves.) Are any ingredients synthetic? (Studies show synthetic vitamins degrade cells and shorten the user's lifespan.) What are the "Other Ingredients" listed on the label?
(Many labels will show toxic ingredients such as magnesium stearate, stearic acid, silicon dioxide (or "silica" - common sand), titanium dioxide, etc.) Are any ingredients fractioned out of plants and herbs? (Using harsh chemicals - Labels should list real plants and herbs, not isolated vitamins and minerals, such as "ascorbic acid" for real vitamin C.) Any distributor of a nutritional product should be able to answer these questions.
ARE YOU ABLE TO ANSWER THESE QUESTIONS ABOUT YOUR HEALTH PRODUCTS?
If not, do your research, read all the information on my Peak Energy website, or email me and I’ll try my best to answer questions you have about our Living Source Nutritionals.
Visit Peak Energy Science
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jackson
rabbitjax@comcast.net
Friday, August 22, 2008
Wednesday, August 6, 2008
Are B Vitamins Supplements Really Necessary?
The B Vitamins
Peak Energy Science FYI
The entire family of B Vitamins should be on your list of “must-have” nutrients.
Vitamin B12 — the cobamide, fully reacted coenzyme form
Vitamin B12 is one of the building blocks of life. It is thought to play a primary role in the origin of DNA. Vitamin B12 plays a key role in the body and is associated with lower levels of homocysteine in the blood. Homocysteine is now believed to be toxic to the cells that line blood vessels, and also may increase blood clotting. B12 is required for energy production and overall health of the body, including red blood cell formation. Other roles of B12 include proper nervous system development and prevention of infertility in men. It has also been shown to improve memory and promote heart health.
Lack of sufficient amounts of vitamin B12 can create a deficiency or absorption problems that can lead to anemia. Research has shown that Vitamin B12 levels decline with age. It is estimated that one-third of people over the age of 60 cannot extract the vitamin B12 they need from the foods they eat.
Vitamin B12 has also been shown to guard against strokes and contribute to relieving asthma, bursitis, depression, low blood pressure, multiple sclerosis, and even certain mental disorders by supporting normal brain cell activity and encouraging healthy cognitive, memory, and emotional function. A blood level of vitamin B12 that is even moderately below normal can result in considerable damage to the brain and nervous system.
The time-honored method of addressing vitamin B12 deficiency is by injection; however, now with powerful nanized green tea, taking it in a liquid form can be just as beneficial and much less invasive. Vitamin B12 has been shown to be extremely safe and nontoxic even in high doses.
Folic Acid — the folate form
Imagine eating 2 heads of lettuce, 3 apples, 5 bananas, and 7 carrots every day to try to get the minimum requirement of folate (400 micrograms). Yet folate is an essential part of the daily diet.
Women of child-bearing age are now being urged to increase their folate intake in order to help prevent neural tube defects and spina bifida in infants.
In addition, adequate levels of folate have been associated with lower levels of homocysteine in the blood (homocysteine is considered a risk factor for serious heart and immune problems).
Vitamin B6 — the pyridoxal-5-phosphate form
Like folate and B12, vitamin B6 has also been associated with lower levels of homocysteine. In addition, vitamin B6 is well known in this computer age for its role in relieving carpal tunnel syndrome, the weakness, numbness, tingling, and pain in wrists and arms caused by repetitive motion.
In his book, Vitamin B6 Therapy, J.M. Ellis, M.D., explains how insulin resistance (elevated blood-glucose levels now at crisis proportions in the U.S. due to eating refined sugars and grains) causes reduced blood levels of B6 which then lowers both pancreatic and circulating insulin levels.
Vitamin B5 — the coenzyme A form
Best known as pantothenic acid, vitamin B5 was discovered by Dr. Roger Williams. B5 has long been considered the “anti-stress” vitamin for its role in helping balance adrenal gland function and thus, help us cope better with the stressful situations life has to offer.
In his book, The Vitamin Revolution, Michael Janson, M.D., says that insufficient amounts of pantothenic acid can lead to fatigue, mood imbalances and sleep concerns.
Until now, only the inferior form of vitamin B5, d-calcium pantothenate, was available. Now for the first time in history, Dr. Robert Marshall has developed the superior end-chain form of B5 coenzyme A in a stable form along with the high powered derivative acetyl coenzyme A. No other product on earth can deliver this form of B5!
Vitamin B3 — the no-flush form, inositol hexanicotinamide
Vitamin B3 helps improve blood circulation by dilating arteries, especially important in the extremities and brain. The vitamin is a key factor in metabolizing carbohydrates, boosting energy, and maintaining a healthy brain and nervous system.
Vitamin B2 — the riboflavin-5 phosphate form
Vitamin B2 is important in the metabolism of carbohydrates, fats and proteins, and therefore, in the creation of energy. B2 also supports eye and skin health. The book, The Natural Pharmacy, points out that B2 also helps boost athletic performance and promotes brain health.
Vitamin B1 — the thiamin cocarboxylase form
Like B2 and B3, B1 is essential for metabolizing carbohydrates, fats and proteins for extra energy boosts. B1 supports the nervous system and healthy emotional balance. Insufficient vitamin B1 can create a loss of appetite, memory and mood imbalances and sluggish thinking. Many studies show that B1 enhances the ability to learn and retain knowledge.
Inositol
Inositol is involved in immunity, liver function and cell membrane health. Inositol promotes healthy liver metabolism, skin health and heart function, according to Dr. Berkson, author of All About B Vitamins.
Choline
In 1998, for the first time, choline was classified as an essential B vitamin. Choline is important for liver function, heart health, and achieving optimal physical performance. It also helps with healthy memory and mental balance.
Biotin
Even after biotin’s initial discovery, it took nearly 40 years of research for it to be fully recognized as a vitamin. Its roles include breaking down fats, constructing proteins from amino acids, and helping to manufacture various building blocks of genes.
All Are Necessary
The entire complex of B vitamins are necessary. The B vitamins in pure food form have been shown to vastly out perform the synthetic “make believe” forms of the B vitamins. Vitamin B works when it is combined with synergistic co-factors and transporters, found only in the pure food whole-nutrient complexes.
Visit Peak Energy Science
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jackson
rabbitjax@comcast.net
Peak Energy Science FYI
The entire family of B Vitamins should be on your list of “must-have” nutrients.
Vitamin B12 — the cobamide, fully reacted coenzyme form
Vitamin B12 is one of the building blocks of life. It is thought to play a primary role in the origin of DNA. Vitamin B12 plays a key role in the body and is associated with lower levels of homocysteine in the blood. Homocysteine is now believed to be toxic to the cells that line blood vessels, and also may increase blood clotting. B12 is required for energy production and overall health of the body, including red blood cell formation. Other roles of B12 include proper nervous system development and prevention of infertility in men. It has also been shown to improve memory and promote heart health.
Lack of sufficient amounts of vitamin B12 can create a deficiency or absorption problems that can lead to anemia. Research has shown that Vitamin B12 levels decline with age. It is estimated that one-third of people over the age of 60 cannot extract the vitamin B12 they need from the foods they eat.
Vitamin B12 has also been shown to guard against strokes and contribute to relieving asthma, bursitis, depression, low blood pressure, multiple sclerosis, and even certain mental disorders by supporting normal brain cell activity and encouraging healthy cognitive, memory, and emotional function. A blood level of vitamin B12 that is even moderately below normal can result in considerable damage to the brain and nervous system.
The time-honored method of addressing vitamin B12 deficiency is by injection; however, now with powerful nanized green tea, taking it in a liquid form can be just as beneficial and much less invasive. Vitamin B12 has been shown to be extremely safe and nontoxic even in high doses.
Folic Acid — the folate form
Imagine eating 2 heads of lettuce, 3 apples, 5 bananas, and 7 carrots every day to try to get the minimum requirement of folate (400 micrograms). Yet folate is an essential part of the daily diet.
Women of child-bearing age are now being urged to increase their folate intake in order to help prevent neural tube defects and spina bifida in infants.
In addition, adequate levels of folate have been associated with lower levels of homocysteine in the blood (homocysteine is considered a risk factor for serious heart and immune problems).
Vitamin B6 — the pyridoxal-5-phosphate form
Like folate and B12, vitamin B6 has also been associated with lower levels of homocysteine. In addition, vitamin B6 is well known in this computer age for its role in relieving carpal tunnel syndrome, the weakness, numbness, tingling, and pain in wrists and arms caused by repetitive motion.
In his book, Vitamin B6 Therapy, J.M. Ellis, M.D., explains how insulin resistance (elevated blood-glucose levels now at crisis proportions in the U.S. due to eating refined sugars and grains) causes reduced blood levels of B6 which then lowers both pancreatic and circulating insulin levels.
Vitamin B5 — the coenzyme A form
Best known as pantothenic acid, vitamin B5 was discovered by Dr. Roger Williams. B5 has long been considered the “anti-stress” vitamin for its role in helping balance adrenal gland function and thus, help us cope better with the stressful situations life has to offer.
In his book, The Vitamin Revolution, Michael Janson, M.D., says that insufficient amounts of pantothenic acid can lead to fatigue, mood imbalances and sleep concerns.
Until now, only the inferior form of vitamin B5, d-calcium pantothenate, was available. Now for the first time in history, Dr. Robert Marshall has developed the superior end-chain form of B5 coenzyme A in a stable form along with the high powered derivative acetyl coenzyme A. No other product on earth can deliver this form of B5!
Vitamin B3 — the no-flush form, inositol hexanicotinamide
Vitamin B3 helps improve blood circulation by dilating arteries, especially important in the extremities and brain. The vitamin is a key factor in metabolizing carbohydrates, boosting energy, and maintaining a healthy brain and nervous system.
Vitamin B2 — the riboflavin-5 phosphate form
Vitamin B2 is important in the metabolism of carbohydrates, fats and proteins, and therefore, in the creation of energy. B2 also supports eye and skin health. The book, The Natural Pharmacy, points out that B2 also helps boost athletic performance and promotes brain health.
Vitamin B1 — the thiamin cocarboxylase form
Like B2 and B3, B1 is essential for metabolizing carbohydrates, fats and proteins for extra energy boosts. B1 supports the nervous system and healthy emotional balance. Insufficient vitamin B1 can create a loss of appetite, memory and mood imbalances and sluggish thinking. Many studies show that B1 enhances the ability to learn and retain knowledge.
Inositol
Inositol is involved in immunity, liver function and cell membrane health. Inositol promotes healthy liver metabolism, skin health and heart function, according to Dr. Berkson, author of All About B Vitamins.
Choline
In 1998, for the first time, choline was classified as an essential B vitamin. Choline is important for liver function, heart health, and achieving optimal physical performance. It also helps with healthy memory and mental balance.
Biotin
Even after biotin’s initial discovery, it took nearly 40 years of research for it to be fully recognized as a vitamin. Its roles include breaking down fats, constructing proteins from amino acids, and helping to manufacture various building blocks of genes.
All Are Necessary
The entire complex of B vitamins are necessary. The B vitamins in pure food form have been shown to vastly out perform the synthetic “make believe” forms of the B vitamins. Vitamin B works when it is combined with synergistic co-factors and transporters, found only in the pure food whole-nutrient complexes.
Visit Peak Energy Science
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jackson
rabbitjax@comcast.net
Antioxidants and Free Radicals
Antioxidants and Free Radicals
Peak Energy Science FYI:
Dr. Robert Marshall, PhD, CCN, in his paper, “The Overlooked Role of Chronic Infection in Neurodegeneration and its Reversal Using Nutraceutical Agents” writes:
All tissues of the human body are susceptible to degeneration. The process is called neurodegeneration. The number of lives affected by neurodegeneration is currently the highest in U.S. history and can ultimately be a source of major physical and mental debilitation for many Americans. For many, it is the difference between continuing a good quality of life or gradual loss of function. This process of neurodegeneration begins at the cellular level where oxidative stress relentlessly inflicts cell damage and death. The main force causing this destruction at the cellular level is known as “free radicals.”
In every cell of the body, both the cell nucleus and the mitochondrial DNA are vulnerable to free radical damage. However, the cells can be protected from this vulnerability with targeted nutraceutical agents.
Infection or trauma can initiate the inflammatory process. The process of inflammation can increase free radical activity. When unresolved inflammation becomes chronic, high levels of free radicals are constantly being generated. This eventually results in cell death. This degenerative process can feed upon itself, destroying massive amounts of cells. It is pause for thought to realize that key antioxidants can stop this destruction. The process of chronic illness may commence with symptoms such as fibromyalgia, anxiety, depression, or memory problems. All these conditions may improve by boosting the quality and quantity of nutrient uptake.
DHLA (dihydrolipoic acid) is capable of regenerating the vitamin C moleculewhich can then provide the broadest spectrum of antioxidant protection.
Nutrients such as resveratrol, green tea and the B vitamins combined together can promote the most effective antioxidant protection.
Free radicals are becoming a runaway freight train fueled by chronic infection.
Providing healing nutraceutical agents to repair the DNA of the cellsthat are infected is the only real answer.
What are “Free Radicals”?
Free radicals are oxygen molecules or atoms that have at least one unpaired electron in their outer orbit. In the process of using oxygen during normal metabolism within the cell to create energy (called oxidation), free oxygen radicals are created. These free radicals have such violent movement they have been shown chemically to create bursts of light within the body. If these free radicals are not neutralized rapidly, they create more volatile free radicals and cause damage to the vessel wall, cell wall, lipids, proteins, and even the DNA nucleus of the cell.
Chronic degenerative diseases are not diseases of old age. Their beginnings are evident in children, teens, and young adults. Oxidative stress, resulting from free radical damage, is the underlying cause of most all of these chronic diseases. This includes coronary artery disease, cancer, stroke, arthritis, and diabetes.
How do we protect ourselves from free radicals?
Fortunately, our Creator has given us antioxidants. Antioxidants have the ability to render free radicals harmless. As long as there are adequate amounts of antioxidants within our bodies to handle the free radicals produced within the cell, there is no damage to the surrounding tissues. However, the body is not able to produce enough of the antioxidants on its own to neutralize all of the free radicals. Antioxidants must also come from the nutrients that we take into our bodies. There is a support system behind the struggle to win this war. In order for antioxidants to do their job, there must be adequate amounts of all the B vitamins, which are co-factors for the antioxidants.
Many consumers take handfuls of antioxidants, but without the B vitamins,the antioxidants lose their power to handle all the free radicals produced in the body.
In his book, The Antioxidant Revolution, Dr. Kenneth Cooper emphasizes that excessive exercise is a major cause of oxidative stress leading to the development of free radicals.
Adding to the problem of free radicals are the challenges of excessive stress, pollutants in our air, food, and water, cigarette smoke, excessive sunlight, synthetic prescription drugs, radiation, and fatty foods. But once again, antioxidants have been shown to combat the above health challenges. In fact, antioxidants have been proven to decrease the oxidative stress in smokers and eliminate the bad effects of fatty meals.
The body God has given us has a great ability to heal itselfif we provide the nutritional building blocks. The body must haveenough antioxidants available to handle all the free radicals.
Poor Dietary Habits
Unfortunately, because of terrible dietary habits rooted in processed, packaged, convenient, and ready to eat “foods” our level of oxidative stress is causing degenerative disease in epidemic proportions. The average American (all ages) drinks 1.5 cans of soda pop per day, and on average, consumes 40 teaspoons of refined sugars per capita per day!
A Wellness Revolution is under way in our medical institutions!
Duke, Harvard, Georgetown, Columbia, The University of Arizona, and UC San Francisco have all begun to move their medical departments in the direction of nutritional medicine.
Professors at these and other medical schools are now teaching that antioxidants hold the key to reversing the chronic disease epidemic facing America.
Jeffrey Bland, Phd, CNS, FACN, Chairman for the Institute for Functional Medicine, Gig Harbor, Washington, writes in JANA, 2003 Spring. “Chronic diseases originate from an inflammatory process involving oxidative stress. The antioxidant status of the individual is of importance in both the prevention and treatment of disease.”
The same JANA issue quotes Mark Houston, MD, who has authored one of the most definitive papers pointing out the role antioxidants play in both prevention and treatment of cardiovascular disease, the number one killer in America today.
Denham Harman, MD, PhD, founder of the American Aging Association, is best known for developing the “free radical theory of aging.” Dr. Harmon published his findings in a dietary antioxidant study in 1968, offering the first proof that dietary antioxidants can increase the life span of mice almost equal to the effects of caloric restriction. He discovered that mitochondrial decay in the cells plays a large role in aging and that the antioxidant alpha-lipoic acid can reverse this decay to levels found in young animals.
Writing in the Journal of Gerontology, 1956, Harman was one of the first in the medical field to state that inflammatory agents are believed to contribute to heart disease and cancers, and that the primary initiating event in atherosclerosis was the oxidation of low-density lipoprotein (LDL) cholesterol. Harman predicted that antioxidants could slow or prevent LDL oxidation. This is now accepted as fact. Today we know that antioxidants in DHLA, the pure form of ALA, resveratrol, and green tea, all working with the co-factors of vitamin B can indeed slow down the process of LDL, and other oxidation, and prevent free radical damage to the cells.
Now libraries are full of empirical research evidence showing the destructive effects of free radicals on biological tissues and the protection of those tissues by antioxidants. It is now believed, with a sound scientific basis, that antioxidants can significantly extend the average life span of mammals, including humans.
Dr. David Williams, author of Alternatives, writes: “Free radical damage is now recognized as the greatest contributor to most health problems. By limiting the activity of free radicals, antioxidants protect cells and their components from this damage, thereby lessening the risk of cancer, heart disease, vision problems and other diseases.”
Free Radical Reduction and Antioxidant Levels in Food
Research shows that the United States has experienced a 50% reduction in the antioxidant content of our food over the last 25 years. Therefore, it is impractical to assume that all the body’s antioxidant needs can be met by consuming typical foods. The best strategy is to supplement the diet with nontoxic antioxidant nutraceutical agents that are 100% PURE FOOD to ensure above average nutrient levels for the best protection against the destructive power of free radicals.
Visit Peak Energy Science
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jacksonrabbitjax@comcast.net
Peak Energy Science FYI:
Dr. Robert Marshall, PhD, CCN, in his paper, “The Overlooked Role of Chronic Infection in Neurodegeneration and its Reversal Using Nutraceutical Agents” writes:
All tissues of the human body are susceptible to degeneration. The process is called neurodegeneration. The number of lives affected by neurodegeneration is currently the highest in U.S. history and can ultimately be a source of major physical and mental debilitation for many Americans. For many, it is the difference between continuing a good quality of life or gradual loss of function. This process of neurodegeneration begins at the cellular level where oxidative stress relentlessly inflicts cell damage and death. The main force causing this destruction at the cellular level is known as “free radicals.”
In every cell of the body, both the cell nucleus and the mitochondrial DNA are vulnerable to free radical damage. However, the cells can be protected from this vulnerability with targeted nutraceutical agents.
Infection or trauma can initiate the inflammatory process. The process of inflammation can increase free radical activity. When unresolved inflammation becomes chronic, high levels of free radicals are constantly being generated. This eventually results in cell death. This degenerative process can feed upon itself, destroying massive amounts of cells. It is pause for thought to realize that key antioxidants can stop this destruction. The process of chronic illness may commence with symptoms such as fibromyalgia, anxiety, depression, or memory problems. All these conditions may improve by boosting the quality and quantity of nutrient uptake.
DHLA (dihydrolipoic acid) is capable of regenerating the vitamin C moleculewhich can then provide the broadest spectrum of antioxidant protection.
Nutrients such as resveratrol, green tea and the B vitamins combined together can promote the most effective antioxidant protection.
Free radicals are becoming a runaway freight train fueled by chronic infection.
Providing healing nutraceutical agents to repair the DNA of the cellsthat are infected is the only real answer.
What are “Free Radicals”?
Free radicals are oxygen molecules or atoms that have at least one unpaired electron in their outer orbit. In the process of using oxygen during normal metabolism within the cell to create energy (called oxidation), free oxygen radicals are created. These free radicals have such violent movement they have been shown chemically to create bursts of light within the body. If these free radicals are not neutralized rapidly, they create more volatile free radicals and cause damage to the vessel wall, cell wall, lipids, proteins, and even the DNA nucleus of the cell.
Chronic degenerative diseases are not diseases of old age. Their beginnings are evident in children, teens, and young adults. Oxidative stress, resulting from free radical damage, is the underlying cause of most all of these chronic diseases. This includes coronary artery disease, cancer, stroke, arthritis, and diabetes.
How do we protect ourselves from free radicals?
Fortunately, our Creator has given us antioxidants. Antioxidants have the ability to render free radicals harmless. As long as there are adequate amounts of antioxidants within our bodies to handle the free radicals produced within the cell, there is no damage to the surrounding tissues. However, the body is not able to produce enough of the antioxidants on its own to neutralize all of the free radicals. Antioxidants must also come from the nutrients that we take into our bodies. There is a support system behind the struggle to win this war. In order for antioxidants to do their job, there must be adequate amounts of all the B vitamins, which are co-factors for the antioxidants.
Many consumers take handfuls of antioxidants, but without the B vitamins,the antioxidants lose their power to handle all the free radicals produced in the body.
In his book, The Antioxidant Revolution, Dr. Kenneth Cooper emphasizes that excessive exercise is a major cause of oxidative stress leading to the development of free radicals.
Adding to the problem of free radicals are the challenges of excessive stress, pollutants in our air, food, and water, cigarette smoke, excessive sunlight, synthetic prescription drugs, radiation, and fatty foods. But once again, antioxidants have been shown to combat the above health challenges. In fact, antioxidants have been proven to decrease the oxidative stress in smokers and eliminate the bad effects of fatty meals.
The body God has given us has a great ability to heal itselfif we provide the nutritional building blocks. The body must haveenough antioxidants available to handle all the free radicals.
Poor Dietary Habits
Unfortunately, because of terrible dietary habits rooted in processed, packaged, convenient, and ready to eat “foods” our level of oxidative stress is causing degenerative disease in epidemic proportions. The average American (all ages) drinks 1.5 cans of soda pop per day, and on average, consumes 40 teaspoons of refined sugars per capita per day!
A Wellness Revolution is under way in our medical institutions!
Duke, Harvard, Georgetown, Columbia, The University of Arizona, and UC San Francisco have all begun to move their medical departments in the direction of nutritional medicine.
Professors at these and other medical schools are now teaching that antioxidants hold the key to reversing the chronic disease epidemic facing America.
Jeffrey Bland, Phd, CNS, FACN, Chairman for the Institute for Functional Medicine, Gig Harbor, Washington, writes in JANA, 2003 Spring. “Chronic diseases originate from an inflammatory process involving oxidative stress. The antioxidant status of the individual is of importance in both the prevention and treatment of disease.”
The same JANA issue quotes Mark Houston, MD, who has authored one of the most definitive papers pointing out the role antioxidants play in both prevention and treatment of cardiovascular disease, the number one killer in America today.
Denham Harman, MD, PhD, founder of the American Aging Association, is best known for developing the “free radical theory of aging.” Dr. Harmon published his findings in a dietary antioxidant study in 1968, offering the first proof that dietary antioxidants can increase the life span of mice almost equal to the effects of caloric restriction. He discovered that mitochondrial decay in the cells plays a large role in aging and that the antioxidant alpha-lipoic acid can reverse this decay to levels found in young animals.
Writing in the Journal of Gerontology, 1956, Harman was one of the first in the medical field to state that inflammatory agents are believed to contribute to heart disease and cancers, and that the primary initiating event in atherosclerosis was the oxidation of low-density lipoprotein (LDL) cholesterol. Harman predicted that antioxidants could slow or prevent LDL oxidation. This is now accepted as fact. Today we know that antioxidants in DHLA, the pure form of ALA, resveratrol, and green tea, all working with the co-factors of vitamin B can indeed slow down the process of LDL, and other oxidation, and prevent free radical damage to the cells.
Now libraries are full of empirical research evidence showing the destructive effects of free radicals on biological tissues and the protection of those tissues by antioxidants. It is now believed, with a sound scientific basis, that antioxidants can significantly extend the average life span of mammals, including humans.
Dr. David Williams, author of Alternatives, writes: “Free radical damage is now recognized as the greatest contributor to most health problems. By limiting the activity of free radicals, antioxidants protect cells and their components from this damage, thereby lessening the risk of cancer, heart disease, vision problems and other diseases.”
Free Radical Reduction and Antioxidant Levels in Food
Research shows that the United States has experienced a 50% reduction in the antioxidant content of our food over the last 25 years. Therefore, it is impractical to assume that all the body’s antioxidant needs can be met by consuming typical foods. The best strategy is to supplement the diet with nontoxic antioxidant nutraceutical agents that are 100% PURE FOOD to ensure above average nutrient levels for the best protection against the destructive power of free radicals.
Visit Peak Energy Science
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jacksonrabbitjax@comcast.net
Anti-Aging: Life Within Nutrition
Peak Energy Science FYI:
Anti-Aging: Life Within Nutrition
By Dr. Robert Marshall
The magnificent human body has been designed to be nourished simply by eating food. However, today, finding food that is truly nourishing is becoming harder and harder. Due to commercial production farming, we have seen our food sources become so altered - from toxic poisons and chemicals to gene splicing - that we are now eating food that eventually devastates our own health.
In the early 1970s, a U.S. government study found the mineral levels of our food was as much as 50% lower than when tested in 1950. It took only twenty years to create such a nutrient wipeout. We wonder what has happened during the last thirty years, since the 1970 study.
Sadly, our food is now saturated with new classes of dangerous chemicals, chemicals so common we rarely lift a hand to protest anymore. In 1986, the FDA released its long-range Total Diet Study. In the study, the FDA obtained food from grocery stores throughout the United States. They measured the total number of pesticide/chemical residues in certain fruits and vegetables.
Here are a few typical examples of the stunning levels of toxics they found in vegetables: broccoli-45; potatoes-96; tomatoes-50; celery-78. Toxics found in fruits included: apples-80; peaches-97; grapes-63; raisins-110. Since the FDA study ended in 1986, we can only guess what the toxic levels of our vegetables and fruits are today. If you consider the EPA’s warning that exposure to pesticides is a top risk factor in cancer, the toxic residue numbers reflect one of the reasons cancer is increasing so rapidly today, and these toxic residue numbers are simply unacceptable.
To further pollute our food supply, splicing bacterial and viral genes into our God-given food seeds has created what many call “Franken-foods” - genetically tampered food - that can slowly poison and sicken consumers over time with a whole spectrum of uncharted symptoms. Current estimates are that up to 70 percent of the products on our grocery store shelves contain ingredients which have been genetically altered. Do you remember voting for bacterial genes to be spliced into the potatoes you eat? Or voting for fish genes in your tomatoes? These “Franken-foods” are a ticking time bomb that may prove to be an exploding health bomb - sooner or later.
What about eating “Organically Grown” food? Unfortunately, organically grown foods are often sprayed with chemicals after harvest, during transport, or in storage. We suggest finding a farmer’s market and getting to know a farmer who does not use toxic chemicals and pesticides in their growing of fruits and vegetables.
If there are not enough critical nutrients, especially antioxidants, or your body is not able to replace them fast enough, your body cannot fight the incoming toxic barrage. Without antioxidant power, your body has no choice but to try to store the toxics in the fat of the body, in the brain, or other organs and body tissues. The body then creates more fat cells for the toxins to hide in. This is how the tired get more tired and how we gain more and more weight.
Considering the big picture - this ever-raging battle of nutrients vs. toxic chemicals and antioxidants vs. “free radicals” (cells that have become destructive to other cells) - we have to realize that lowered amounts of vital nutrients translates into exactly what we don’t want: rapid aging, feeling tired, weight gain, greater risk of chronic disease, and deficiency symptoms (from poor memory to chronic fatigue to headaches).
Supplying the body with high levels of nutrients can mean feeling great. Low levels of nutrients can mean feeling half dead. Deficient nutrient levels also mean being at risk for the most dreaded chronic diseases such as arthritis, prostatitis, neuritis, tendonitis, diabetes, asthma, and even cancer.
To get protection from the efforts of toxic damage and stress, the smart person has to realize that regular food is not the answer. It is a real challenge today to get sufficient amounts of nutrients from food, including “organically grown” food. Many people have turned to nutritional supplements. The rapidly growing market of nutritional supplements is now a multibillion dollar industry. But are supplements giving you what you really need?
Vitamins originate mainly in plants. Vitamins are substances which are essential in small amounts for good health of the body, including growth, maintenance, repair, and reproduction. Many vitamins must be derived from food since they cannot be synthesized in sufficient quantities in the body. Each vitamin has a specific action and function and one vitamin cannot replace another.
Only since the 1920s have we begun extracting nutrients from food or synthesizing them in a laboratory, then putting them into pills to supplement our diets. But buyer beware! The body was designed to get nutrients from food, not a laboratory.
In trying to isolate the active factors in food, USP (United States Pharmacopoeia) vitamins were created to mimic real vitamins. But synthetic USP vitamins are not food, even though they are often called “natural.” USP vitamins are chemical isolates synthesized in a laboratory. In whole food, vitamins are never isolated. They are always present as a part of a larger nutrient complex. Vitamins which occur naturally in food have a wide spectrum of actions in the body whereas isolated USP vitamins are analogues of these vitamins and appear to have only some of these actions.
For more information on this topic join Peak Energy Science for free:
Visit Peak Energy Science
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jackson
rabbitjax@comcast.net
Anti-Aging: Life Within Nutrition
By Dr. Robert Marshall
The magnificent human body has been designed to be nourished simply by eating food. However, today, finding food that is truly nourishing is becoming harder and harder. Due to commercial production farming, we have seen our food sources become so altered - from toxic poisons and chemicals to gene splicing - that we are now eating food that eventually devastates our own health.
In the early 1970s, a U.S. government study found the mineral levels of our food was as much as 50% lower than when tested in 1950. It took only twenty years to create such a nutrient wipeout. We wonder what has happened during the last thirty years, since the 1970 study.
Sadly, our food is now saturated with new classes of dangerous chemicals, chemicals so common we rarely lift a hand to protest anymore. In 1986, the FDA released its long-range Total Diet Study. In the study, the FDA obtained food from grocery stores throughout the United States. They measured the total number of pesticide/chemical residues in certain fruits and vegetables.
Here are a few typical examples of the stunning levels of toxics they found in vegetables: broccoli-45; potatoes-96; tomatoes-50; celery-78. Toxics found in fruits included: apples-80; peaches-97; grapes-63; raisins-110. Since the FDA study ended in 1986, we can only guess what the toxic levels of our vegetables and fruits are today. If you consider the EPA’s warning that exposure to pesticides is a top risk factor in cancer, the toxic residue numbers reflect one of the reasons cancer is increasing so rapidly today, and these toxic residue numbers are simply unacceptable.
To further pollute our food supply, splicing bacterial and viral genes into our God-given food seeds has created what many call “Franken-foods” - genetically tampered food - that can slowly poison and sicken consumers over time with a whole spectrum of uncharted symptoms. Current estimates are that up to 70 percent of the products on our grocery store shelves contain ingredients which have been genetically altered. Do you remember voting for bacterial genes to be spliced into the potatoes you eat? Or voting for fish genes in your tomatoes? These “Franken-foods” are a ticking time bomb that may prove to be an exploding health bomb - sooner or later.
What about eating “Organically Grown” food? Unfortunately, organically grown foods are often sprayed with chemicals after harvest, during transport, or in storage. We suggest finding a farmer’s market and getting to know a farmer who does not use toxic chemicals and pesticides in their growing of fruits and vegetables.
If there are not enough critical nutrients, especially antioxidants, or your body is not able to replace them fast enough, your body cannot fight the incoming toxic barrage. Without antioxidant power, your body has no choice but to try to store the toxics in the fat of the body, in the brain, or other organs and body tissues. The body then creates more fat cells for the toxins to hide in. This is how the tired get more tired and how we gain more and more weight.
Considering the big picture - this ever-raging battle of nutrients vs. toxic chemicals and antioxidants vs. “free radicals” (cells that have become destructive to other cells) - we have to realize that lowered amounts of vital nutrients translates into exactly what we don’t want: rapid aging, feeling tired, weight gain, greater risk of chronic disease, and deficiency symptoms (from poor memory to chronic fatigue to headaches).
Supplying the body with high levels of nutrients can mean feeling great. Low levels of nutrients can mean feeling half dead. Deficient nutrient levels also mean being at risk for the most dreaded chronic diseases such as arthritis, prostatitis, neuritis, tendonitis, diabetes, asthma, and even cancer.
To get protection from the efforts of toxic damage and stress, the smart person has to realize that regular food is not the answer. It is a real challenge today to get sufficient amounts of nutrients from food, including “organically grown” food. Many people have turned to nutritional supplements. The rapidly growing market of nutritional supplements is now a multibillion dollar industry. But are supplements giving you what you really need?
Vitamins originate mainly in plants. Vitamins are substances which are essential in small amounts for good health of the body, including growth, maintenance, repair, and reproduction. Many vitamins must be derived from food since they cannot be synthesized in sufficient quantities in the body. Each vitamin has a specific action and function and one vitamin cannot replace another.
Only since the 1920s have we begun extracting nutrients from food or synthesizing them in a laboratory, then putting them into pills to supplement our diets. But buyer beware! The body was designed to get nutrients from food, not a laboratory.
In trying to isolate the active factors in food, USP (United States Pharmacopoeia) vitamins were created to mimic real vitamins. But synthetic USP vitamins are not food, even though they are often called “natural.” USP vitamins are chemical isolates synthesized in a laboratory. In whole food, vitamins are never isolated. They are always present as a part of a larger nutrient complex. Vitamins which occur naturally in food have a wide spectrum of actions in the body whereas isolated USP vitamins are analogues of these vitamins and appear to have only some of these actions.
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Yours in Good Health,
Lewis Jackson
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More Brain Washing w/ Corn Syrup!
FYI from Peak Energy Science:
New Media Brainwashing About High Fructose Corn Syrup
The Corn Refiners Association is launching a major advertising and public relations campaign designed to rehabilitate the reputation of high fructose corn syrup (HFCS). HFCS has been linked by many scientists to the nation's obesity epidemic.
The group is spending $20 million to $30 million on the campaign, including running full-page ads in more than a dozen major newspapers, claiming that the product is no worse for you than sugar. The ad, which features a stalk of corn, carries the headline: 'And Now a Little Food for Thought.'
The Corn Refiners Association "has been trying to counter the bad publicity around HFCS since 2004," but concluded it "could no longer afford to rely on simple grass-roots marketing tactics such as talking with nutritionists and doctors."
Meanwhile, in June a nearly $5 billion merger of Corn Products International and Bunge Ltd. signaled that corn manufacturers mean business. Revenues were expected to increase 29 percent in 2008 to reach $4 billion. Our goal is to keep everyone informed so you can educate others. Keep making ripples! Walt ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Yours in Good Health,
Lewis Jackson
rabbitjax@comcast.net
New Media Brainwashing About High Fructose Corn Syrup
The Corn Refiners Association is launching a major advertising and public relations campaign designed to rehabilitate the reputation of high fructose corn syrup (HFCS). HFCS has been linked by many scientists to the nation's obesity epidemic.
The group is spending $20 million to $30 million on the campaign, including running full-page ads in more than a dozen major newspapers, claiming that the product is no worse for you than sugar. The ad, which features a stalk of corn, carries the headline: 'And Now a Little Food for Thought.'
The Corn Refiners Association "has been trying to counter the bad publicity around HFCS since 2004," but concluded it "could no longer afford to rely on simple grass-roots marketing tactics such as talking with nutritionists and doctors."
Meanwhile, in June a nearly $5 billion merger of Corn Products International and Bunge Ltd. signaled that corn manufacturers mean business. Revenues were expected to increase 29 percent in 2008 to reach $4 billion. Our goal is to keep everyone informed so you can educate others. Keep making ripples! Walt ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Visit Peak Energy Science
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jackson
rabbitjax@comcast.net
Murky Facts About Corn Sugar
More info on High-Fructose Corn Syrup sent to us by one of our Peak Affiliates: The Murky World of High-Fructose Corn Syrup By Linda Joyce Forristal, CCP, MTA
Think of sugar and you think of sugar cane or beets. Extraction of sugar from sugarcane spurred the colonization of the New World. Extraction of sugar from beets wasdeveloped during the time of Napoleon so that the French could have sugar in spite of the English trading blockade.
Nobody thinks of sugar when they see a field of corn. Most of us would be surprisedto learn that the larger percentage of sweeteners used in processed food comes from corn, not sugar cane or beets.
The process for making the sweetener high fructose corn syrup (HFCS) out of corn was developed in the 1970s. Use of HFCS grew rapidly, from less than three million shorttons in 1980 to almost 8 million short tons in 1995. During the late 1990s, use of sugar actually declined as it was eclipsed by HFCS. Today Americans consume moreHFCS than sugar.
HFCS has the exact same sweetness and taste as an equal amount of sucrose from caneor beet sugar but it is much more complicated to make, involving vats ofmurky fermenting liquid, fungus and chemical tweaking, all of which take place in one of 16 chemical plants located in the Corn Belt. Yet in spite of all the specialenzymes required, HFCS is actually cheaper than sugar. It is also very easy totransport--it's just piped into tanker trucks. This translates into lower costs andhigher profits for food producers.
Today HFCS is used to sweeten jams, condiments like ketchup, and soft drinks. It isalso a favorite ingredient in many so-called health foods. Four companies control 85percent of the $2.6 billion business--Archer Daniels Midland, Cargill, Staley Manufacturing Co. and CPC International. In the mid-1990s, ADM was the object of an FBI probe into price fixing of three products--HFCS, citric acid and lysine--andconsumers got a glimpse of the murky world of corporate manipulation.
There's a couple of other murky things that consumers should know about HFCS. According to a food technology expert, two of the enzymes used, alpha-amylase and glucose-isomerase, are genetically modified to make them more stable. Enzymes are actually very large proteins and through genetic modification specific amino acids in the enzymes are changed or replaced so the enzyme's "backbone" won't break down or unfold. This allows the industry to get the enzymes to higher temperatures before they become unstable.
Consumers trying to avoid genetically modified foods should avoid HFCS. It is almost certainly made from genetically modified corn and then it is processed with genetically modified enzymes. I've seen some estimates claiming that virtually everything--almost 80 percent--of what we eat today has been genetically modified at some point. Since the use of HFCS is so prevalent in processed foods, those figures may be right.
But there's another reason to avoid HFCS. Consumers may think that because it contains fructose--which they associate with fruit, which is a natural food--that it is healthier than sugar. A team of investigators at the USDA, led by Dr. Meira Field, has discovered that this just isn't so.
Sucrose is composed of glucose and fructose. When sugar is given to rats in high amounts, the rats develop multiple health problems, especially when the rats were deficient in certain nutrients, such as copper. The researchers wanted to know whether it was the fructose or the glucose that was causing the problems.
So they repeated their studies with two groups of rats, one given high amounts of glucose and one given high amounts of fructose. The glucose group was unaffected but the fructose group had disastrous results. The male rats did not reach adulthood.They had anemia, high cholesterol and heart hypertrophy--that means that their hearts enlarged until they exploded. They also had delayed testicular development.
Dr. Field explains that fructose in combination with copper deficiency in the growing animal interferes with collagen production. (Copper deficiency, by the way, is widespread in America.) In a nutshell, the little bodies of the rats just fell apart. The females were unable to produce live young.
"The medical profession thinks fructose is better for diabetics than sugar," says Dr. Field, "but every cell in the body can metabolize glucose. However, all fructose must be metabolized in the liver. The livers of the rats on the high fructose diet looked like the livers of alcoholics, plugged with fat and cirrhotic."
HFCS contains more fructose than sugar and this fructose is more immediatelyavailable because it is not bound up in sucrose. Since the effects of fructose are most severe in the growing organism, we need to think carefully about what kind of sweeteners we give to our children. Fruit juices should be strictly avoided--they are very high in fructose--but so should anything with HFCS.
Interestingly, although HFCS is used in many products aimed at children, it is not used in baby formula, even though it would probably save the manufactueres a few pennies for each can. Do the formula makers know something they aren't telling us? Pretty murky!
Visit Peak Energy Science:
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jackson
rabbitjax@comcast.net
Think of sugar and you think of sugar cane or beets. Extraction of sugar from sugarcane spurred the colonization of the New World. Extraction of sugar from beets wasdeveloped during the time of Napoleon so that the French could have sugar in spite of the English trading blockade.
Nobody thinks of sugar when they see a field of corn. Most of us would be surprisedto learn that the larger percentage of sweeteners used in processed food comes from corn, not sugar cane or beets.
The process for making the sweetener high fructose corn syrup (HFCS) out of corn was developed in the 1970s. Use of HFCS grew rapidly, from less than three million shorttons in 1980 to almost 8 million short tons in 1995. During the late 1990s, use of sugar actually declined as it was eclipsed by HFCS. Today Americans consume moreHFCS than sugar.
HFCS has the exact same sweetness and taste as an equal amount of sucrose from caneor beet sugar but it is much more complicated to make, involving vats ofmurky fermenting liquid, fungus and chemical tweaking, all of which take place in one of 16 chemical plants located in the Corn Belt. Yet in spite of all the specialenzymes required, HFCS is actually cheaper than sugar. It is also very easy totransport--it's just piped into tanker trucks. This translates into lower costs andhigher profits for food producers.
Today HFCS is used to sweeten jams, condiments like ketchup, and soft drinks. It isalso a favorite ingredient in many so-called health foods. Four companies control 85percent of the $2.6 billion business--Archer Daniels Midland, Cargill, Staley Manufacturing Co. and CPC International. In the mid-1990s, ADM was the object of an FBI probe into price fixing of three products--HFCS, citric acid and lysine--andconsumers got a glimpse of the murky world of corporate manipulation.
There's a couple of other murky things that consumers should know about HFCS. According to a food technology expert, two of the enzymes used, alpha-amylase and glucose-isomerase, are genetically modified to make them more stable. Enzymes are actually very large proteins and through genetic modification specific amino acids in the enzymes are changed or replaced so the enzyme's "backbone" won't break down or unfold. This allows the industry to get the enzymes to higher temperatures before they become unstable.
Consumers trying to avoid genetically modified foods should avoid HFCS. It is almost certainly made from genetically modified corn and then it is processed with genetically modified enzymes. I've seen some estimates claiming that virtually everything--almost 80 percent--of what we eat today has been genetically modified at some point. Since the use of HFCS is so prevalent in processed foods, those figures may be right.
But there's another reason to avoid HFCS. Consumers may think that because it contains fructose--which they associate with fruit, which is a natural food--that it is healthier than sugar. A team of investigators at the USDA, led by Dr. Meira Field, has discovered that this just isn't so.
Sucrose is composed of glucose and fructose. When sugar is given to rats in high amounts, the rats develop multiple health problems, especially when the rats were deficient in certain nutrients, such as copper. The researchers wanted to know whether it was the fructose or the glucose that was causing the problems.
So they repeated their studies with two groups of rats, one given high amounts of glucose and one given high amounts of fructose. The glucose group was unaffected but the fructose group had disastrous results. The male rats did not reach adulthood.They had anemia, high cholesterol and heart hypertrophy--that means that their hearts enlarged until they exploded. They also had delayed testicular development.
Dr. Field explains that fructose in combination with copper deficiency in the growing animal interferes with collagen production. (Copper deficiency, by the way, is widespread in America.) In a nutshell, the little bodies of the rats just fell apart. The females were unable to produce live young.
"The medical profession thinks fructose is better for diabetics than sugar," says Dr. Field, "but every cell in the body can metabolize glucose. However, all fructose must be metabolized in the liver. The livers of the rats on the high fructose diet looked like the livers of alcoholics, plugged with fat and cirrhotic."
HFCS contains more fructose than sugar and this fructose is more immediatelyavailable because it is not bound up in sucrose. Since the effects of fructose are most severe in the growing organism, we need to think carefully about what kind of sweeteners we give to our children. Fruit juices should be strictly avoided--they are very high in fructose--but so should anything with HFCS.
Interestingly, although HFCS is used in many products aimed at children, it is not used in baby formula, even though it would probably save the manufactueres a few pennies for each can. Do the formula makers know something they aren't telling us? Pretty murky!
Visit Peak Energy Science:
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jackson
rabbitjax@comcast.net
Your appendix is not useless!
Peak Energy Science FYI:
For years, evolutionists have used the appendix as one of their proof points,saying it is a useless organ, and that the appendix has become useless asman has "evolved" from lower life forms. However, new researchshows that the apendix is very useful to the body.
Your appendix is a small dead-end tube connected to a section of yourlarge intestine. It has long been thought, by evolutionists, to be a left over remnant of some other organ. Few mammals have any appendix at all, and theappendices of those that do bears little resemblance to the human one.
Medical Researchers now believe that the appendix is a "safehouse" the bacteria that aid digestion and helpprotect against disease-causing germs.The appendix is isolated from the rest of the gut, with an opening smaller than a pencil lead. In times of trouble, such as an infection that flushes thesystem, these bacteria hide out there, ready to repopulate thegut when the danger is past.
Sources:> New York Times June 17, 2008> The Journal of Theoretical Biology December 21, 2007; 249(4):826-31
Visit Peak Energy Science:
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jackson
rabbitjax@comcast.net
For years, evolutionists have used the appendix as one of their proof points,saying it is a useless organ, and that the appendix has become useless asman has "evolved" from lower life forms. However, new researchshows that the apendix is very useful to the body.
Your appendix is a small dead-end tube connected to a section of yourlarge intestine. It has long been thought, by evolutionists, to be a left over remnant of some other organ. Few mammals have any appendix at all, and theappendices of those that do bears little resemblance to the human one.
Medical Researchers now believe that the appendix is a "safehouse" the bacteria that aid digestion and helpprotect against disease-causing germs.The appendix is isolated from the rest of the gut, with an opening smaller than a pencil lead. In times of trouble, such as an infection that flushes thesystem, these bacteria hide out there, ready to repopulate thegut when the danger is past.
Sources:> New York Times June 17, 2008> The Journal of Theoretical Biology December 21, 2007; 249(4):826-31
Visit Peak Energy Science:
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jackson
rabbitjax@comcast.net
Tuesday, August 5, 2008
FYI: Synthetic Nutrients Create Serious Health Problems
FYI: Synthetic Nutrients Create Serious Health Problems
This is an FYI I received from Peak Energy Science:
96% of so-called "nutritional" products have synthetic ingredients.Here is information for you to pass on to others who may still be using synthetic vitamin products.
Synthetic Vitamin Studies
New England Journal of Medicine, Sepetember 1, 1994, an impact study on the effect of synthetic beta carotene andsynthetic Vitamine E on cancer was halted when rates of lung cancer, heartattacks and death increased from the use of the synthetic nutrients.
New England Journal of Medicine,November 23, 1995, this study was also halted because of a 400% increaseof birth defects for women on synthetic Vitamin A supplements.
Reuters Health, March, 2000, a study by the Canadian Institute of Healthfound that men who took 500 mg of synthetic Vitamin C, as ascorbic acid, daily over 18 months showed signs of thickening of the arteries and heart disease.
The main thing that I took away from those three studies was that in order to avoid the greatest degree of risk,it is safest to stay away from synthetic supplements. Stick to living source supplements. ALL PEAK ENERGY SCIENCE SUPER FOODS ARE LIVING SOURCE - 100% FREE OF SYNTHETICINGREDIENTS.
Visit Peak Energy Science
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jackson
rabbitjax@comcast.net
This is an FYI I received from Peak Energy Science:
96% of so-called "nutritional" products have synthetic ingredients.Here is information for you to pass on to others who may still be using synthetic vitamin products.
Synthetic Vitamin Studies
New England Journal of Medicine, Sepetember 1, 1994, an impact study on the effect of synthetic beta carotene andsynthetic Vitamine E on cancer was halted when rates of lung cancer, heartattacks and death increased from the use of the synthetic nutrients.
New England Journal of Medicine,November 23, 1995, this study was also halted because of a 400% increaseof birth defects for women on synthetic Vitamin A supplements.
Reuters Health, March, 2000, a study by the Canadian Institute of Healthfound that men who took 500 mg of synthetic Vitamin C, as ascorbic acid, daily over 18 months showed signs of thickening of the arteries and heart disease.
The main thing that I took away from those three studies was that in order to avoid the greatest degree of risk,it is safest to stay away from synthetic supplements. Stick to living source supplements. ALL PEAK ENERGY SCIENCE SUPER FOODS ARE LIVING SOURCE - 100% FREE OF SYNTHETICINGREDIENTS.
Visit Peak Energy Science
http://ads.profitrally.com/c_w732r
Yours in Good Health,
Lewis Jackson
rabbitjax@comcast.net
Monday, August 4, 2008
not quite 8 miles
I did not quite run 8 miles today. Instead I walked for an hour on my treadclimber. Yes, I read the Bible and various quotations I had put on a stack of index cards. The quotes are words of wisdom from various famous people such as Mahatma Gandhi, Muhammad Ali, Bruce Lee, William James, Dale Carnegie, et al. You can make a deck of cards for yourself like this. I've included lots of calming scriptures in mine. If you do this idea it will be very rewarding. I look forward now to my sauntering one hour retreats on my treadclimber!
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