Supermarket Shelf Poisons

Always read the labels..but what If the labels lie to you? My simple motto is "when in doubt, throw it out". -RCB

HEALTH WARNING

Supermarket Shelf Poisons....

Anybody that takes Vitamin C should avoid the following Soft drinks: Sunkist, Fanta, Diet Coke, Sprite, & Pepsi Max.

These drinks contain Sodium Benzoate 211 on the label. A chemical reaction between Vitamin C and Sodium Benzoate creates Benzine a highly Carcinogenic chemical (story by Channel 9).

Benzine has the ability to severely damage the DNA in the Mitochondria to the point that it totally inactivates it, knocks it out altogether. The Mitochondria consumes Oxygen to give you energy, and if you damage it, then the cell starts to malfunction very seriously, often fatally, a whole array of Diseases has been tied to the damage to the DNA, including Parkinson's Disease and quite a lot of Neuro-Degenerative Diseases..

This is a follow-up of all the TV station's story on Mentos and Diet Coke.Don't mix these two either, they cause a chemical reaction (explosion) in the stomach, it's not only Mentos but also any Mint products. Mint Life Savers, Tic Tac's, Cool Mint's, etc, the Mint is not the culprit here but the Aspartame in the Diet Drinks, 951 on the label, also avoid 950 Acelsultame F (same thing). Aspartame poisoning has been scientifically linked to 92 Symptoms of Disease .. Still going to drink your Diet Drinks???

Most European countries have forbidden the Importing and use in their Country of Aspartame including all makes of Saccharin, example Equal, Nutra-Sweet, Spoonful & Diet Drinks, including 6,000 consumer Good's and Beverages, sold on the Supermarket shelves . This ban affect's all use of this product in any type of consumable infringement and will carry penalties that go from 9.000 euros to 90,000 Euros.

Mexico is also considering banning all 6,000 products of Aspartame on its Supermarket shelves. In Mexico Aspartame is known as Rumsfeld's Disease, after George Bush's mate Donald Rumsfeld. The Nutra-Sweet company and Searle are owned by Monsanto who appointed Rumsfeld as their General Manager, so they could use his clout with Parliament to get this Deadly Poison passed by the FDA and boost their sales of Aspartame.  

Avoid all Toothpastes made in China , especially Colgate's they contain Ethylene Glycol.. This is an Anti-Freezing agent, Highly Toxic and even Fatal -- it destroys the Liver, Kidney, Lung, Blood Cells, Heart and the Nervous System. It is also in some Mouth Washes, Make-up, Aftershave, Baby Powder and Wipes, Shampoo, and Deodorants.

Avoid Smarties; they contain almost every Toxic artificial colour on the market. The worst are 102, 104, and the worst of all 110 Carcinogenic, 124 undesirable, 127 Carcinogenic 128 Extreme Caution, 129,131, and 133 are also carcinogenic.To top it off Smarties are not even made of Chocolate (neither are Tim Tam's). Synthetic Chocolate has non-nutritional food value whatsoever. 

Read your labels -- it may one day save your life..... 

http://www.naturalnews.com/037168_Michelle_Obama_shopping_guide_supermarket.html#ixzz26H9d3Nv9

Secret Ingredients In Your Food

This is the reason why I buy and cook my own food, and tried to grow it too,  better be safe than sorry. Did you know that some secret ingredients in fast food are added to make you addicted and craved for more and eventually makes you FAT? That french fries is 50% fat? Hamburger extenders and fillers, some they say are from edible worms, etc . Industrial food has so much toxins like transfats that they used for cooking, cooking oils repeatedly used (burned), just thinking about it is horrible, meats are highly  processed and those oversized soda. In the Philippines it is sad that Filipinos are hooked into fast food and children love them too, because of intensive marketing campaign and PR, fast food is a thriving business in the Philippines it became part of our culture, just like our western ally, The USA. I hope some parents understand the proper nutrition for the sake of  their children's health and well-being, why the need to produce our own food and not to depend on instant and fast food.- RCB

Shared by Sam Salter

What Gross Secret Ingredients are Hiding in Your Food? 

by Julie Rodriguez

March 30, 2012 

It’s a sad fact that, unless you’re cooking your meals at home from scratch, you can’t know exactly what’s in your food. That’s because companies are allowed to use misleading names for food additives – or can omit listing the ingredients altogether, labeling them simply “natural flavors.” Sure, you’ve probably heard about pink slime in burgers, but has anyone mentioned the beetles and beaver anal glands in your smoothie?

Here’s just a few of these unpleasant and, frankly, disgusting secret ingredients you’re probably eating on a regular basis, courtesy of Business Insider: 

Cochineal beetles – These beetles are crushed up to make a red dye that’s used in everything from yogurt, maraschino cherries, commercial jams and jellies, tomato products, and Starbucks Frappuccinos. I don’t know about you, but I don’t completely understand why pink or red fruit isn’t colorful enough on its own. 

L-Cysteine - This is an amino acid used to softened the dough of mass-produced bread. Where does it come from? Human hair. Sometimes duck feathers. About 80% of the L-cysteine on the market comes from human hair (although McDonald’s uses the duck-based variety for its baked goods). Is this technically cannibalism, or just gross? 

Castoreum - Jaime Oliver initially drew attention to the use of this “flavor enhancer” in cheap vanilla and strawberry ice cream. It’s a mixture of the anal secretions and urine of beavers – a natural byproduct of the beaver pelt industry, used as a natural flavoring agent and a fragrance in cosmetics. The good news (as such) is that the FDA recognizes castoreum as “safe.” I guess there’s that. 

Isinglass – That’s a fancy way of saying “dried fish bladder.” It’s used to give beers that distinctive golden glow by binding with the yeast and forming a sediment at the bottom of the cask, which is then (mostly) removed from the final product. There’s no actual need to use it, because the yeast will separate out from the beer on its own within a few days, but mixing in liquefied swim bladder is quicker. Yummy. 

Gelatin - Is it really news that gelatin is made from boiled animal connective tissue? Well, in case you weren’t aware, Jello is definitely, definitely not vegetarian. There are vegetable-based 

gelatins on the market if you find the idea of boiled bone or skin powder a little too nauseating. 

Lanolin – This is a natural oil found in sheep’s wool and it’s normally used for lotions, shampoos, sunscreen, and other cosmetics to leave your skin and hair silky and smooth. It doesn’t actually hurt the sheep, which is being sheared for the wool anyway, as long as you don’t mind smearing yourself with lamb-grease. But even if you were aware of its use in cosmetics, you probably didn’t know that it’s also used to soften chewing gum. 

Sawdust – That bag of shredded cheese you were going to sprinkle on your pasta? It probably uses “cellulose” to prevent clumping. That’s another way of saying your cheese is coated in a fine layer of powdered wood pulp. It’s also used in meat products, ice cream, and more. At least it’s one way to get your daily intake of fiber. 

Sodium bisulfite - A chemical used as a toilet bowl cleaner, it’s also used to bleach discoloration from potato chips and extend their shelf life. Somehow, this isn’t particularly reassuring. And much, much more. There’s so many weird chemical and animal-derived ingredients in processed food that I can’t possibly cover them all in just one blog post. For example, Wendy’s chili gets its distinctive texture from a helping of added sand. And did you know that commercial orange juice isn’t actually flavored with real oranges? 

These ingredients would make anyone queasy – but many of them are bad news for anyone trying to follow a vegan or vegetarian diet. And if you suffer from food allergies? Well, if they’re not awful, maybe sometimes you can take a chance on a product listing “natural flavors.” And if they’re deadly, then I guess you’re stuck erring on the side of caution and only eating foods you can prepare yourself.

Actually, even if you don’t have any special dietary needs, that’s probably a good idea. Your standards for the amount of bugs in your meal are probably a lot higher than the FDA’s. Do Care2 readers know of any other disgusting food additives that should be added to the list?

Read more: http://www.care2.com/causes/what-gross-secret-ingredients-are-hiding-in-your-food.html#ixzz1qhYskxC9

http://www.naturalnews.com/037286_pink_slime_ABC_News_lawsuit.html

Basil Elixir, Basil Love Poem

~ Basil Lust ~

Sweet, spicy sister

You warm my center, tingle my tongue, and soothe my worries.

Your dancing perfume clears my mind, 

stirring the green muse 

of food and drink and plenty

of clarity and comprehension.

Sweet, spicy sister

Basil,

Mistress to garlic and lemons! 

My mouth waters when I think of you

and I remember the day I plunged my whole face

into your leaves

and inhaled with lust

and came alive again.

Sister Tulsi

you candied basil, you.

With soft leaves

and a halo of honey bees and a million

light purple flowers

radiating!

Tulsi 

prayerful green, anointing all who pass

through your floating fragrance

an invisible hug,

the soft kiss of summer,

and comforting whisper of calm.

Green blessing, 

I feel your care

your nourishment,

your healing.

 ~~~~~~

Basil or Tulsi Elixir

Into a one quart sized clean jar, add enough fresh basil or tulsi to fill it, packed gently but well, almost to the top. Then, pour in brandy (or favorite liquor) until it's 3/4 of the way up the jar. Fill the remainder 1/4 with your favorite local or raw honey. 

Let extract for 4-6 weeks (with a few sunrays and moonbeams here and there, and some singing and dancing and little sneaky tastes...) 

Enjoy :)

~~~

~~~~~~~~

From the Apothecary, Potions with basil and tulsi!

PAIN KILLER SALVE

UNDER THE TULSI MOON

Love,

Ananda

xoxo

Truth Tellling

Here I am…blogging again. For now.  It has been so long since I had an urge to write anything here, but things are shifting.  I’m not here to write detailed herbal monographs, or pontificate about nutrition (because really, I’m DONE with getting lambasted by the vegan camp), or even wax on about long therapeutic perspectives on this health condition or that. This is personal, this is authentic, and this is raw. 

 This summer has been intense, more intense than I anticipated.  I worked so hard for a year, to drag myself out of a black hole, and move back to the home I love, and I accomplished it. No small thing.  I was proud, ecstatic. Reunited with my home land plants, reunited with my true love, reconnected with a community of friendship that supports me in ways I could never imagine.

 

And then I hit the ground running in my new home- hoping to make my little herbal endeavor even better than it was before.  And then I nose dived.  Constant financial struggles, not enough to eat, sudden car failure leaving me stranded in the middle of the city on a loud street corner- it left me reeling.  Feeling like, “WTF? Was I better off before I came home?”  I peered over the edge of that same black hole and reeled.  And then I got real. I no longer had excuses about wanting to be somewhere else.  What was really going on in my little mind universe?

I asked myself some hard questions, and got back answers even harder to hear.  Its not that don’t love plants, plant medicine, and helping others by sharing their medicines, but it’s a shift in perspective about what I am here to do.  I’ve spent 10 yrs learning to be an herbalist, and crafting myself into what I thought an herbalist is- practitioner, writer, therapeutic expert, materia medica geek, physiology fanatic, nutrition nut…only to discover that is not where my true gifts and passions are. 

I’ve discovered that my mind swirls and dances endlessly around recitation of facts, of organized written tomes on the umpteen details of every plant constitutent, therapeutic use and latin name.  Its not that I don’t understand or can’t speak that language, but my mind detests it.  I turn my nose up at research- at the tedium of hours in front of a book or a screen hunting for minute details.  I thwart myself at every turn when I try to force my swirling, dancing, sensing mind into these boxes of knowledge.  There are many gifted and talented herbal writers, educators, clinicians- they are gifted in their own way, and we are blessed to have the fruits of their knowledge and skills at communicating them.   But I realized this is not me.  This is not the way I was built to be in the world. 

My mind loves to look at plants from new perspectives through the lens of a camera, it relishes scanning the landscape for patterns that indicate plant friends, or plant habitats, it runs wildly ecstatic when given the opportunity to engage in the sensual nature of wildcrafting a plant medicine from the earth- body moving, sweating, smelling, hands in dirt, sticky with resin, holding the life of the medicine in my hands, giving deep thanks and prayer and love to these amazing beings we call plants.  It experiences, it feels, it senses….I love to create and concoct- blending the flavors and qualities of plant medicines into potions that soothe, heal and bring pleasure to the recipient.  I experience the sensual pleasure of creating and sharing nourishing meals- relishing the taste of each morsel, each smooth drop of oil, and each aroma with my full being.  I sit with plants and listen, listen, listen, for the soft quiet intuitive knowing of a plant communicating to me its love, its medicine, its nature- free from constituents, free from western knowledge of the way the world works, and enveloped and rooted in the magic of the natural world.  The place where the heart hears what is being said.   My mind is made to experience deeply, to sense exquisitely, and to translate what nature and plants intonate into images and understanding of a different kind. I am here to create and craft and birth beautiful and delicious sensual pleasures.   I am here to dive deeply into the wild world, into the heart, and to show the way for others to follow if they wish- to experience, to sense, to taste, to FEEL the plants. 

Of course it is important to understand logical, left brain pieces of plant knowledge…energetics, therapeutics, latin names, constituents- and to know how plants effect physiology, and I wouldn’t trade in all the knowledge I have gained in that world, and I’ll never stop helping the people that ask for the plant medicines to ease their pains, shift their process, and heal their bodies. 

But as far as I’m concerned, I’ve been trying to keep up with the Joneses, forcing my brain to try to operate in ways and perform in methods that it just doesn’t embrace.  I will no longer try to fit into that expectation I created of what an herbalist does.  I will no longer force myself to recite facts and figures.  I’ll not write extensive monographs.  I’m not going to call myself a “Clinical” herbalist anymore.

I am in no way clinical- I want to leave the bounds of the indoors and take you out to smell wild minerals of the wet dirt, to fill your mouth with the spice of tree resin, to drum your heart into a rhythm that allows YOU to hear, feel, see, sense, experience the magic and sacredness of the natural world.  I want to show you how to see with more than your eyes, see with your body, your heart, your sensual nature.  I want to feed the senses and bodies of my clients with the holiness of the plant medicine- not just the extracts and constituents that help them feel better, but with the place where the earth wisdom, plant manifestation touches the spark of life within each heart and body. 

This is my gift. 

I’ve been spending weeks getting ready for the Traditions inWestern Herbalism Conference- where I’m scheduled to teach a class on tree medicines of the southwest- and have been busily crafting herbal medicines and foods to bring to the vendor market.  I have been putting off tasks that include writing, recitation of plant facts, and time away from the sensual reality of the plant world.  Instead coming up with ever new ideas for salves, and elixirs and teas and treats to EXPERIENCE the plants by.  I find myself creating, bathing in the alchemy of plant medicine in the kitchen, running outside to snap yet another picture of each new marigold blossom that opens, to capture the sunlight behind the rain clouds, to express in some physical way my hearts joy at seeing my bean plants grow, flourish and climb- relishing in the same rain falling that nourishes me.  

My dreams are filled with ideas to create opportunities and experiences for others to find themselves immersed the ecstasy of nature, and plant magic, the sensual pleasure of being alive, of moving their body with the Earth, with their inner rhythms, of connecting deeply with their own heart, wisdom, magic, senses - starting at the end of the month, offering for the first time, an opportunity for people to go deeper with the plants, with nature- at the Sacred Plant Medicine Retreat in Tucson, AZ.  Sept 28- 30th.  A short weekend of plant ceremony, journey, and sensate experience in the Sky Islands- a doorway to open this beautiful world that I see, the doorway to a deep connection with your sacred heart, sacred nature, and the magic of the wild.  This work has been calling me for a long time…and I’ve been putting it off trying to be something I’m not.  But no longer.

To be truthful I’m nervous about going to the conference- no longer wanting to wear this cape of “Clinical” herbalist and the trappings of writing long tomes, of reciting clinical facts about plants, teaching herbalism 101 (there are so many good teachers who can do that), and instead embracing the reality of who I am -  Senser, feeler, experiencer, shamana, wildcrafter, concocter, alchemist, musician, singer of deep emotion, weaver of spirit/heart connection to the wild world.  I’m sensitive, and raw and new right now. It’s hard to express all this newness, and truth, and letting go of what I thought I wanted to/tried to/should be.  Still it is unfamiliar territory to let that go and embrace what is really who I am, and expose it to those who have been peers, colleagues, teachers, mentors, friends. 

  But I’ll be bringing my medicines to share- deep pink prickly pear love-collected under the hot sun of the desert with my love- and simmered with joy at the sheer beauty of its color- salves infused with the fragrant healing of the trees- tinctures crafted from the wild plants I love so much, and run to with abandon and ecstasy when seeing their shining green and flowering bodies growing- smudges of Juniper, the tree that first TALKED to me and my strongest ally, to help others create sacred space, luscious teas with spices and flowers and chocolate to open the heart, to awaken the senses.  And I’ll be bringing my banjo for those moments when I need to get back to feeling, creating, expressing.  And my drum to share the heartbeat of the Trees with those who venture out with me.  And my heart- raw and authentic and feeling.

Vital Functions of Salt in the Body

Of course our body need salt but we have to distinguish between the real salt/ organic sea salt  and the artificial salt. According to Steven Acuff of macrobiotic diagnosis table salt is intended for table use only, because it is sodium too much is also bad, but when we speak of salts we only thought of the salty tastes, salts doesn't mean to be salty in taste, MSG is salt and as a matter of fact cover the salty taste of food, Sodium Benzoate a preservative is a salt but no salty taste, they are many , these are the salts we should be avoiding.

Rock Salt or Sea Salt. 

by Jimmy Dy-Liacco, DMM 

STRESS RELIEF... Is salt bad for hypertensive? 

What is bad for hypertension is iodized salt, which is a fake salt. It is made up of only 3 synthetic chemicals, sodium, chloride, iodine. It does not melt in water (glistens like diamonds), does NOT melt in the body, does not melt in the kidneys, gives kidney stones, and raises blood pressure. However, it is the salt favored by the synthetic drug-based doctors who say it is very clean and sanitary, pointing to how white it is and how it glistens like diamonds. The fake salt is man-made in a factory. 

The true salt, which comes from the sea and dried under the sun and commonly called rock salt, has 72 natural minerals including natural sodium, chloride, iodine. It melts in water, melts in your body, melts in the kidneys, do not give kidney stones, and best of all brings down blood pressure and stops/prevents muscle cramps, numbness, tingling. If you get muscle cramps in the lower legs at night, just take 1/2 teaspoon of rock salt and a glass of water, and the cramps with its horrific pain will be gone in 5 minutes. 

The highest BP that came my way was in a woman who had a BP of 240/140 and came to my house at 10:30 pm on what she said was a matter of "life and death" because the high BP was already giving her a crushing headache, especially the back of her head. She could not walk up the 6 shallow steps to my porch. Two men had to help her, one on each side, in addition to the cane that she needed to prop herself up. 

I muscle-tested her and found that underlying her BP of 240/140 and the crushing pain in the head, her body's water content was only 6% (normal is 75%), salt content was zero, potassium was 96% deficient, and cardiac output (blood flow from the heart) was only 40% (normal is 100%). So the blood supply to the head was 60% deficient. 

I gave her one 6" long green 'sili' (hot pepper), 1 raw ripe 'saba' banana, 1/2 teaspoon of rock salt and 3 8-oz glasses of tap water. The sili was to normalize cardiac output and shoot blood to the head, the saba banana was for the potassium deficiency and to have food in the stomach because pepper will give a stomach ache if the stomach is empty, and the rock salt and the water were the first aid for her severe dehydration which was causing her arteries to be dry and stiff and her blood to be thick and sticky, because they were dehydrated. 

After 5 minutes, she said, "The pain in my head is gone." We took her BP, it was 115/75, and cardiac output was up to 100%. 

She walked out of the house to her car without the men helping her and without the cane. 

She has been taking 2.5 teaspoons of rock salt, 15 glasses of water, 6 saba bananas and 3 of the long pepper daily since then (beginning September 2009), and her BP and cardiac output have been normal since then. 

Two months later, in November, at a PCAM roundtable forum on hypertension in Club Filipino, she gave her testimony, followed by her brother who said that he grew 2 inches, because the salt and the water had refilled his compressed disc spaces in his vertebral column. The disc spaces had become compressed because they had become dehydrated since the fluid filling up these discs are 95% water. 

Why salt? Because without salt the body cannot retain water no matter how much water is drunk. You will still be dehydrated because you will just keep urinating and sweating the water out. 

This is not an isolated case. When BP is rising high but there is little or no headache but there is stiffness of shoulder and neck muscles, all you need to normalize the BP and remove the stiffness and the pain in 5 minutes is 1/2 teaspoon of rock salt and 3 glasses of water. If there is crushing pain in the head, it means blood supply to the head is lacking, and you will need the sili to normalize it and shoot blood to the head and remove the extreme pain. 

Jimmy Dy-Liacco, DMM

Informative. 

Vital Functions of Salt in the Body 

1. Salt is most effective in stabilizing irregular heartbeats and, contrary to the misconception

that it causes high blood pressure, it is actually essential for the regulation of blood pressure - in conjunction with water. Naturally the proportions are critical. 

2. Salt is vital to the extraction of excess acidity from the cells in the body, particularly the brain cells.

3. Salt is vital for balancing the sugar levels in the blood; a needed element in diabetics.

4. Salt is vital for the generation of hydroelectric energy in cells in the body. It is used for local

power generation at the sites of energy need by the cells.

5. Salt is vital to the nerve cells' communication and information processing all the time that the

brain cells work, from the moment of conception to death.

6. Salt is vital for absorption of food particles through the intestinal tract.

7. Salt is vital for the clearance of the lungs of mucus plugs and sticky phlegm, particularly in

asthma and cystic fibrosis.

8. Salt is vital for clearing up catarrh and congestion of the sinuses.

9. Salt is a strong natural antihistamine.

10. Salt is essential for the prevention of muscle cramps.

11. Salt is vital to prevent excess saliva production to the point that it flows out of the mouth 

during sleep. Needing to constantly mop up excess saliva indicates salt shortage.

12. Salt is absolutely vital to making the structure of bones firm. Osteoporosis, in a major

way, is a result of salt and water shortage in the body.

13. Salt is vital for sleep regulation. It is a natural hypnotic. 

14. Salt is a vitally needed element in the treatment of diabetics.

15. Salt on the tongue will stop persistent dry coughs.

16. Salt is vital for the prevention of gout and gouty arthritis.

17. Salt is vital for maintaining sexuality and libido.

18. Salt is vital for preventing varicose veins and spider veins on the legs and thighs.

19. Salt is vital to the communication and information processing nerve cells the entire time that

the brain cells work - from the moment of conception to death.

20. Salt is vital for reducing a double chin. When the body is short of salt, it means the body really is short of water. The salivary glands sense the salt shortage and are obliged to produce more saliva to lubricate the act of chewing and swallowing and also to supply the stomach with water that it needs for breaking down foods. Circulation to the salivary glands increases and the blood vessels become "leaky" in order to supply the glands with water to manufacture saliva. The "leakiness" spills beyond the area of the glands themselves, causing increased bulk under the skin of the chin, the cheeks and into the neck.

21. Sea salt contains about 80 mineral elements that the body needs. Some of these elements

are needed in trace amounts. Unrefined sea salt is a better choice of salt than other types of salt on the market. Ordinary table salt that is bought in the super markets has been stripped of its companion elements and contains additive elements such as aluminium silicate to keep it powdery and porous. Aluminium is a very toxic element in our nervous system. It is implicated as one of the primary causes of Alzheimer's disease.

22. Twenty-seven percent of the body's salt is in the bones. Osteoporosis results when the body

needs more salt and takes it from the body. Bones are twenty-two percent water. Is it not obvious what happens to the bones when we're deficient in salt or water or both?

The information on salt intake is taken from Dr. Batmanghelidj's book, 

"Water: Rx for a Healthier Pain-Free Life".

Provoking Thoughts on Cancer Cure

You be the judge: Thoughts on Cancer Cure.. 

I posted this article, which may have some provoking thoughts:

Cancer treatment is about making money

By Rick Cantrell, PhD, MD, PsyD

The below is absolutely 100% true and as a doctor I have been telling people this for 15 years now. No one wants to listen. Folks need to wake up. Cancer treatment is about making money. It is a 120 billion dollar a year industry in the United States alone and estimated to be a 600 billion dollar a year industry worldwide.

A successful cancer case according to the American Cancer Society and the American College of Oncology and Hematology means that the person survives for 5 years. Both the American Cancer Society and the American College of Oncology and Hematology admit that a person is likely to survive cancer for 7 to 10 years even if they do absolutely NOTHING. Of course, only the doctors get those magazines- not you or the cancer patient.

Alternative medicine's track record of curing cancer is 10 times higher than that of conventional medicine. Note that I say CURE.

Remember another thing. A TUMOR is just a symptom. It is not the cause of cancer.

Science is cause and effect. Remove the cause and the effect disappears.

I am in my third battle with cancer right now. I have not done any chemotherapy or radiation or surgery for any of my bouts with cancer. I survived leukemia, I survived Non Hodgkins Lymphoma and now I have Glioblastoma which is supposedly an incurable form of brain cancer. I was given two months to live 5 months ago.

I have been using Chinese herbs, high doses of vitamin C, acupuncture, chiropractic, homeopathy and nutritional changes. Yes, at first it got worse. It had metastasized to my lymph nodes, my lungs and my bones. As of this week, I am happy to say that there is no evidence now of any cancer in my lymph system or my bones. I had 6 tumors in my lungs, now there are only two. The tumors in my brain have shrunken tremendously. I never did any of their chemo, radiation or surgery.

Here is a very interesting statistic that you can only have access to by being a doctor. Every year more than 1,000 doctors oncologists (cancer doctors) are diagnosed with cancer. Less than 10% of them choose to do the treatment that they have been giving to their patients. Sort of like the fact that less than 25% of all pediatricians vaccinate their own children because of the fact that the risk of sudden death or serious side effects from the vaccination is higher than the risk of catching the disease one is being vaccinated for. This is not bullshit people- it is truth.

Medicine is about money, not about your health and the system traps people, especially the elderly, disabled and poor into a deadly treatment regime that puts them in an early grave. Meanwhile, all the jet set billionaires are flying off to Europe and paying big bucks foralternative treatments and getting cured.

Does alternative medicine work all the time? No. Of course not. Nothing works all the time. But there is a reason for that. You don't die until it's your time to die. Nothing can make you live longer than that time.

However quality of life comes into play. Those cancer patients who use alternative therapies for their cancer, yet still die from the illness, suffer a much higher quality of life. They die able to spend time with their families and even recognize their family members. They don't become emaciated like those who do chemotherapy or radiation do and rarely is a person who goes under the treatment of chemotherapy able to recognize anyone for the last few days of their lives. Their bodies become ravaged to the point that you can't even recognize them either. They suffer at a much much higher rate and they have one let down after another as doctors tell them, ahhh - it's looking good, only to tell them on the next visit it's looking worse, you need more chemo and radiation.

What is criminal about this is that YOUR DOCTORS KNOW THIS SHIT.

I took an oath as a physician. I have always followed it. That has certainly not made me successful financially as a doctor because I have consistently refused to go along with conventional medicine's bullshit.

Krill ( The Lowly Alamang)

 The usual way of cooking krill in the Philippines, 

Krill pie and Krill with eggplant (Torta), 

photo courtesy of yours truly.

Krill Oil/Capsules are now available in health shops..but our country is so blessed with this tiny shrimp, so we can have them fresh and cooked. But some people are allergic to shrimp because some of it could be sourced in a polluted area, make sure you buy the freshest and cleanest source of krill in the market. Although bagoong or shrimp paste a common Filipino condiment that is made of krill, the process of  cooking, fermentation, too much salt and sometimes coloring and storing for a long period may destroy the omega content, so use minimal cooking and processing. In my case, I love to sauteed it with vegetables such as Amplaya (Amorgoso) or make it into krill pie (torta). 

Alamang is the Tagalog word for “krill” or very tiny, small shrimp. 

Many of us raised in Manila remember it as “bagoong alamang”, a fermented paste made from very small shrimp or krill, sautéed in crushed garlic and chopped onions, in hot coconut oil, with ½ cup banana catsup, sliced siling labuyo, and muscovado. 

 To this day—can readily buy fresh alamang in the public wet market, and eat it for breakfast (or lunch or dinner) as “ulam” to (or “torta” with) their rice.

What many of us—including myself—do not know is the fact that krill or alamang is the RICHEST natural source of a little-known carotenoid called ASTAXANTHIN, the most potent antioxidant Mother Nature has to offer.

When it comes to free-radical scavenging, astaxanthin is “65 times more powerful than vitamin C, 54 times more powerful than beta-carotene, and 14 times more powerful than vitamin E”.

When it comes to “neutralizing singlet oxygen”, astaxanthin is “550 times more powerful than vitamin E, and 11 times more powerful than beta-carotene”.

Astaxanthin “brings antioxidant and anti-inflammatory protection to your eyes, brain and central nervous system, and reduces your risk for cataracts, macular degeneration, blindness, dementia and Alzheimer’s disease”.

A powerful natural anti-inflammatory, astaxanthin has “no adverse reactions, is non-toxic, soluble in lipids (it incorporates into cell membranes), is a potent UVB (ultraviolet) absorber, and it reduces DNA damage”.

Source:

http://articles.mercola.com/sites/articles/archive/2011/06/15/benefits-of-astaxanthin-to-your-health.aspx