Minding your mitochondria | Dr. Terry Wahls | TEDxIowaCity

Dr. Terry Wahls learned how to properly fuel her body. Using the lessons she learned at the subcellular level, she used diet to cure her MS and get out of her wheelchair.

Cereal Killers - Don't Fear Fat

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Cereal Killers

The film follows Donal – a lean, fit, seemingly healthy 41 year old man – on a quest to hack his genes and drop dead healthy by avoiding the heart disease and diabetes that has afflicted his family.
Donal’s father Kevin, an Irish gaelic football star from the 1960s, won the first of 2 All Ireland Championships with the Down Senior Football Team in 1960 before the biggest crowd (94,000) ever seen at an Irish sporting event.
When Kevin suffered a heart attack later in life, family and friends were shocked. How does a lean, fit and seemingly healthy man – who has sailed through cardiac stress tests – suddenly fall victim to heart disease?
Can a controversial diet consisting of 70% fat provide the answers?

The Benefits of a Ketogenic Diet and its Role in Cancer Treatment

By Dr Mercola

A ketogenic diet calls for eliminating all but non-starchy vegetable carbohydrates, and replacing them with healthy fats and high quality protein.

The premise is that since cancer cells need glucose to thrive, and carbohydrates turn into glucose in your body, then lowering the glucose level in your blood though carb and protein restriction, literally starves the cancer cells into oblivion.  Additionally, low protein intake tends to minimize the mTOR pathway that accelerates cell proliferation.

This type of diet, in which you restrict all but non-starchy vegetable carbs and replace them with low to moderate amounts of high quality protein and high amounts of beneficial fat, is what I recommend for everyone, whether you have cancer or not. It’s a diet that will help optimize your weight and  all chronic degenerative disease. Eating this way will help you convert from carb burning mode to fat burning.

Dr. Thomas Seyfried is one of the leading pioneer academic researchers in promoting how to treat cancer nutritionally. He’s been teaching neurogenetics and neurochemistry as it relates to cancer treatment at Yale University and Boston College for the past 25 years.

He’s written over 150 peer-reviewed scientific articles and book chapters, and has also published a book, Cancer as a Metabolic Disease: On the Origin, Management, and Prevention of Cancer.

Source

Charlotte Gerson on cancer and disease

89-year-old Charlotte Gerson, Max Gerson's (who founded the Gerson Institute in 1977) daughter, sat down with the Live Foods, Live Bodies team and JayKordich.com to tell us how to be healthy into your 80s, 90s, and even 100s. 

This video contains fascinating 48-minutes of great information and perspective from someone who has dedicated her life to helping others overcome serious illness. Gain valuable knowledge by watching this interview conducted only a few months ago.

Jay Kordich and the Life Foods, Live Bodies LLC team mission is to teach, inspire and motivate people to consume fresh juices and raise awareness of the link between diet and health. Juicing is an easy way to introduce the proven health benefits of fresh fruits and vegetables into anyone's diet.

Fat, sick and nearly dead

An inspiring journey to health through juicing

100 pounds overweight, loaded up on steroids and suffering from a debilitating autoimmune disease, Joe Cross is at the end of his rope and the end of his hope. In the mirror he saw a 310lb man whose gut was bigger than a beach ball and a path laid out before him that wouldn't end well- with one foot already in the grave, the other wasn't far behind. FAT, SICK & NEARLY DEAD is an inspiring film that chronicles Joe's personal mission to regain his health. With doctors and conventional medicines unable to help long-term, Joe turns to the only option left, the body's ability to heal itself. He trades in the junk food and hits the road with juicer and generator in tow, vowing only to drink fresh fruit and vegetable juice for the next 60 days. Across 3,000 miles Joe has one goal in mind: To get off his pills and achieve a balanced lifestyle. While talking to more than 500 Americans about food, health and longevity, it's at a truck stop in Arizona where Joe meets a truck driver who suffers from the same rare condition. Phil Staples is morbidly obese weighing in at 429 lbs; a cheeseburger away from a heart-attack. As Joe is recovering his health, Phil begins his own epic journey to get well. What emerges is nothing short of amazing - an inspiring tale of healing and human connection. Part road trip, part self-help manifesto, FAT, SICK & NEARLY DEAD defies the traditional documentary format to present an unconventional and uplifting story of two men from different worlds who each realize that the only person who can save them is themselves.

Tumors love junk food

By WC Douglass MD

Sugar is food for tumors: The more you eat, the bigger they get. 

You'll get bigger too, of course -- but if there's anything worse than a swollen gut, it's a swollen tumor. 

Now, a new study confirms that a diet high in carbs is a cancer's best friend. 

Canadian researchers bred mice with both human and mouse tumors, then put them onto either a high-carb diet (like the one the feds say you should be eating), or a diet of just 15 percent carbs -- like the one I've been telling you to eat. 

All I can say is I hope you've been listening to me and not the feds: The mice with the most carbs gained more weight on the same number of calories, and their tumors grew like weeds. 

Next, the researchers bred mice predisposed to breast cancer and put them on the same choice of diets. And again, the cancers progressed faster on the carb-heavy diet, with nearly half of those mice getting the disease in their first year. 

Care to guess how many of the low-carb mice got cancer in that year? 

Remember, these are mice predisposed to the disease... yet NONE of them actually got it in that time! 

Overall, only 30 percent of the low-carb mice eventually developed cancer before they died versus a whopping 70 percent of mice on the high-carb diet. 

If that's not enough to get you to swear off sugar and bread for good, consider this: Only one of the high-carb mice reached the expected two-year lifespan, versus more than half of those in the low-carb group. 

I don't know why anyone would be stunned by this -- research as far back as the 1920s showed that tumor cells gobble up glucose like an SUV guzzles gas. 

But no one heeded the warning then... and they're certainly not heeding it now as Americans swallow more carbs and suffer more cancers than ever before. 

And with the feds still relentlessly pushing carbs on the American people, you can expect even more cancers in the coming years.

Life with a newborn: Identifying food allergies

By Modern Alternative Mama

I hate to say it, but I have more knowledge on this topic than I ever wanted.... Primarily with my first two babies, although I've noted that Jacob is sensitive to food additives. It's not too bad because I basically can eat anything I make at home (no 'food groups' to avoid), but I do have to prepare everything myself!

These days, a lot of babies are allergic to foods, and these allergies or sensitivities show up within days to weeks of birth. It can happen in formula-fed babies (which can require trying several different types of formula, including special hydrolyzed formulas in severe cases), but it can also happen in breastfed babies. That's what my experience has been with -- allergies in breastfed babies.

Why Are Breastfed Babies Allergic?

Babies cannot be allergic to breastmilk itself. They can, however, be allergic to something that the mother is eating and passing along in her breastmilk.

This can happen when a mother's gut health is not optimal. What she eats doesn't get fully digested before some of it is absorbed through a leaky gut wall ("leaky" because there are places that aren't populated by the beneficial bacteria that should be there). These undigested proteins get into the breastmilk and get passed to the baby, whose system can't handle it. This leads to sensitizing the baby and causing allergies. The baby's gut is open at birth and remains that way until at least 18 weeks of age, which means any large proteins are absorbed immediately into the bloodstream (which causes the sensitizing and allergies).

Breastfeeding is still crucial, because breastmilk contains IgA, a substance that coats the intestines and helps them to mature and close properly. It also protects against allergies by preventing properly digested proteins in mother's milk from getting out of the gut. If formula is used instead because baby is reacting to mother's milk, then the IgA is lost and baby's gut is sensitized automatically by whatever baby is eating (usually milk or soy based formulas).

Signs of Allergies

There are many different signs of allergies. It depends on the baby and the severity of the reaction. For example, when my gut health wasn't optimal, I noted a lot more of these signs. Now that my gut health is pretty good, I note only a couple (and then only if I've eaten something I really shouldn't have anyway).

• Eczema (yes, it is a sign of allergies!)
• Fussiness/crying/screaming
• Gas (especially if it causes baby a lot of discomfort)
• Spitting up (a tiny bit is normal, a lot or if it causes discomfort is not)
• Projectile vomiting
• Diarrhea
• Difficulty nursing (baby pulls back, chokes, screams, arches back)
• Red ring around anus
• Diaper rash
• Failure to gain weight/slow weight gain
• Red, itchy palms
• Night waking/disturbed sleep

You may notice some or all of these. With Daniel I noted spitting up, gas, fussiness, difficulty nursing, red ring around the anus (irritated red, not pale pink, which is normal), and later diaper rash. Eczema was a major sign for Bekah, along with night waking, diaper rash, and diarrhea. Every baby is different, but these signs clearly say "something's not right."

Determining the Culprit

Unfortunately, it's not always easy to figure out what's causing the problem, especially if it's multiple things. Dairy, soy, and wheat are the top culprits and should always be suspected first. Corn and nuts are also major issues. However, it can be any number of foods. I've heard of pomegranates (that was an issue for Daniel), bell peppers, and all kinds of other obscure foods being a major problem, so if none of the main suspects seem to be the cause, try other things.

Foods can get into your milk from almost immediately to 12 - 18 hours after ingesting it. I know that foods usually get into my milk 5 - 6 hours after ingestion (with Daniel this was true). It clears your system 18 - 24 hours later.

For this reason, it's helpful to keep a food diary. Write down what you've eaten and also what baby's reaction is, if any. After a few days or a week, patterns should emerge -- when you eat certain food(s), baby reacts poorly. Eliminate these foods and you should see changes.

It's important to note that while the foods can clear your system in about 24 hours, resulting in improvement in baby's reactions, if you've been eating the regularly they won't clear your system completely for up to 2 months. Therefore, if you note some improvement but not complete reversal of symptoms, continue with the elimination diet.

Elimination diets aren't fun, but they are necessary for your baby's health. These reactions are also a huge indicator that your gut health isn't right, and that you probably have food sensitivities too. It's best if you don't eat them, for your own health.

Helping Food Allergies

Are you or your baby just destined to suffer from these food allergies forever, now that it's started? No!

Fortunately, you can move past these allergies. I have done it with two babies and now have a third that doesn't have any "regular" allergies (just the minor reactions to food additives...which really has just driven home the point that these are not actually foods and we should not eat them!).

Here's the best way to handle it (in my experience):

1. Keep breastfeeding -- Your baby needs that IgA to help his/her gut mature properly. Formula will hurt his/her gut when it is already sensitized.
2. Eliminate the offending food(s) -- Stop consuming the foods that are causing the reactions in order to prevent further damage
3. Begin GAPS -- This is a special diet that eliminates grains and dairy and focuses heavily on meats, stock, probiotic foods, and fats to heal and seal the gut lining. This diet is how we achieved healing from allergies, and we still go back to it frequently.
4. Delay solids -- Your baby shouldn't have solids until his/her gut is sealed properly through breastfeeding while you eat according to GAPS. This should be around 9 - 10 months (assuming you discover allergies in the first few months, not later in baby's life). First foods should be stock, fats, meat, and probiotic foods.
5. Shore up your gut health with GAPS -- Stay on GAPS until your gut health is better in order to prevent problems with future babies!

Food allergies in infants aren't fun. And it's not easy to handle. But you can do it, and still help everybody be as healthy as possible!

How a physician cured her son's autism

From Mercola.com

Dr. Natasha Campbell-McBride has a full-time medical practice in the United Kingdom where she treats children and adults with autism, learning disabilities, neurological disorders, psychiatric disorders, immune disorders, and digestive problems.

Here, she shares her insights about Gut and Psychology Syndrome (GAPS), which can make a child particularly prone to vaccine damage, and the GAPS Nutritional program; a natural treatment for autism, ADHD, dyslexia, dyspraxia, depression and schizophrenia.

http://articles.mercola.com/sites/articles/archive/2011/07/31/dr-natasha-campbell-mcbride-on-gaps-nutritional-program.aspx?e_cid=20110731_SNL_Art_1

Non-toxic alternative cancer therapies

Interview with Dr Nicholas Gonzalez



To read more and for comments, please click here.

Artificial colours linked to ADHD

By WC Douglass, MD

It's one of the most ridiculous debates in town, and that's saying a lot when the town in question is Washington: Are food dyes bad for children?

On one side, you've got the feds and the food industry claiming dyes have been tested and proven safe... mostly.

On the other, you've got parents blaming those dyes for hyperactive kids.

Who's right? Who cares! Any food that needs a dye to look appetizing isn't fit for you or your children -- period.

But parents are pointing to studies that show dyes may cause or at least worsen ADHD-like symptoms in some kids, and they want warnings put on food labels... or to have artificial dyes banned altogether.

C'mon, parents, do you REALLY think you'd be doing your kid a favor by giving him Froot Loops made without dye?

A Froot Loop is a piece of crap with a hole in the middle -- no matter what color it is.

The dye in it isn't even the worst part.

For all we know, it could be the best part... because while those dyes MIGHT be harmful, the sugars and refined grains ARE positively deadly -- and can leave kids and adults alike physically and mentally deficient.

And you can say the same about any food that's been dyed.

But that doesn't mean those coloring agents are off the hook either: They're made of everything from petroleum to insect parts (no kidding) -- and I'd eat dull, gray food all day before I'd put any of that in my mouth.

One food dye, Red No. 3, was actually banned from cosmetics when it was found to cause cancer in lab rats... but is still perfectly acceptable in foods.

And as I recently told you, caramel color -- not technically a dye, but still a coloring agent -- is made by cooking ammonia with sugar, a process the creates chemicals known to cause cancer in lab animals. (Read more here.)

Of course, the food industry isn't waiting to see how this shakes out. If you've got money, they've got product... and they're perfectly happy to sell you dye-free junk if that's what you're looking for.

There's even something called "Kool-Aid Invisible."

But if you really want a healthy home, do your family a favor and make all of that sugar-packed garbage truly invisible -- by not purchasing it in the first place.

Eggs are healthy after all

By WC Douglass MD

Sounds like someone in Washington has egg on his face. The feds have just completed one of the longest, slowest turnarounds in the history of their mistaken food guidelines.

Oops! Turns out eggs aren't so bad for you after all. That's right! You can even eat the yolks now. (Of course, if you've been listening to me, you never stopped eating them in the first place.)

This isn't the first time U.S. government food advice has been badly wrong, and you can bet the farm it won't be the last.

The change of heart was supposedly based on a new survey that shows eggs now contain 14 percent less cholesterol and 64 percent more vitamin D than found in a similar study conducted in 2002.

Give me a break. Those surveys used eggs from just 12 places around the country. It's such a minor sample that it's bound to differ each time it's run -- and, let's face it, 14 percent isn't exactly a major drop.

It's hardly a study worthy of changing guidelines over -- which should give you a clue about what's really going on here.

You're a first-hand witness to the USDA going into C-Y-A mode. They've finally realized what I've been telling you for years: eggs have virtually no impact on blood cholesterol levels.

Even if you're worried about cholesterol (and you shouldn't be -- but that's another story), cutting out eggs won't make a difference.

Repeated studies have shown that two eggs a day have no impact on blood cholesterol levels, even in people who already have elevated cholesterol.

So whether you like yours fried, boiled, sunny side up, over easy, undercooked or not cooked at all, there's no egg-scuses -- eat your eggs, and eat them often.

Just be sure you get yours fresh from the farm, or at least organic -- because eggs HAVE changed in recent years, just not in the ways the USDA will ever admit.

Factory farms give their chickens worthless feed instead of the grass, bugs, and worms they need to produce good-quality, nutrient-dense eggs.

Hens fed naturally, on the other hand, produce eggs with more omega-3 fatty acids, beta-carotene and vitamins A, D and E.

You might have to shell out more for fresh and organic eggs -- but they're worth the extra scratch.

Vegan diet ups heart risk

By WC Douglass MD

Have you ever noticed how vegans tend to look and act like "Addams Family" rejects? It's not a coincidence -- it's the lack of B vitamins.

But that's not the only downside of a meat-free diet. The changes on the inside are even worse than the ones on the outside -- and a new study confirms the warning I issued years ago: The vegan diet will kill you.

The analysis of dozens of studies published over the past 30 years found that vegans miss out on iron, zinc, vitamin B12 and omega-3 fatty acids. No surprise there.

It all adds up to a higher risk of hardened arteries, blood clots, and a higher risk of heart attack and stroke, according to the study in the Journal of Agricultural and Food Chemistry.

The researchers also found that vegans have higher levels of the inflammation marker homocysteine -- a much more accurate measure of heart risk than cholesterol -- and low levels of HDL cholesterol.

Now, I know some vegans are already writing angry emails, but stop your typing for a moment and hug a bunny instead. I already know what you're going to say: "But meat eaters have an even higher heart risk!"

No, they don't. The meat-eaters used in the studies you're about to cite aren't healthy low-carb dieters, but people who get their meats the usual way: on a sesame-seed bun, with a side of fries.

Vegans never want compare themselves to low-carb meat eaters -- because they'll lose every time.

So here's my advice: put the bunny down... and eat it!

OK, I'm half-kidding... Rabbit meat is fine, but not everyone can go right from hugging Thumper to cooking him -- so get yourself a nice cut of beef instead.

Hunting wabbits,

William Campbell Douglass II, M.D.

AHA calls for lower daily salt levels

From WC Douglass M.D.

Wrong white stuff, guys.

Instead of going after sugar, the mainstream is continuing its lunatic war on salt... as if low sodium alone will save lives.

It won't -- but that hasn't stopped the American Heart Association from urging Americans to cut their intake by half or more in a desperate new "call to action" published in Circulation.

But since this is the same organization that's been pushing the low-fat diet that's led directly to the current epidemic of diabetes and heart disease, you should take their advice with more than a grain of salt.

In fact, take the salt -- and ditch the advice, because the REAL reason for the disease explosion is sugar.

Just look at the numbers: Sugar consumption has gone up, up, up -- right along with the skyrocketing cases of heart disease. But despite what you've heard, our sodium consumption has barely budged over the decades. (Read more about it here.)

And while studies have shown repeatedly that slashing sodium levels has little to no impact on blood pressure for most people, one of the most immediate benefits of a low-carb, sugar-free lifestyle is lower blood pressure.

Mystery solved, you can thank me later.

But while a little extra salt on your steak won't hurt you... following the AHA's advice too closely just might KILL you.

There's a reason sodium is an essential mineral, after all: Your body needs it, and without it you will die.

The one and only time you'll run into problems with sodium is when you start eating the packaged foods, frozen meals, dressings, and sauces that are practically made of salt and carbs -- but let's not kid ourselves here: You already know you shouldn't be eating that junk.

And if you are, well, the good news is that these foods are so bad for you that the high levels of sodium in them are probably the least of your concerns.