Here’s a better definition of why TUMS suck / why oesteoperosis is at epidemic proportions.
What is the Chalk in your Cereal?
Calcium Carbonate (chemical formula, CaCO3)
Calcium carbonate is found in many fortified foods and food supplements.
Just go to your cupboard and read the label of your vitamin and mineral supplement. Chances are it contains calcium carbonate. So what? Calcium carbonate does not dissolve in water. And? Well, are you getting enough calcium, as the TV commercial asks? Or are you getting a lot of calcium carbonate — the main ingredient of common blackboard chalk?
Don’t believe me? Check for yourself. Go to your child’s encyclopedia and look up “chalk” and “calcium carbonate” for yourself. Then take another look at the fine print on your favorite dietary supplement or box of cereal. It says the same thing. Calcium Carbonate. Tell me if I’m wrong. I guess it’s alright to eat. I mean after all it is approved by the U.S. Food and Drug Administration or the Department of Redundancy Department or who ever approves this stuff. I’m sure it’s alright to eat. I guess we all do.
My point is that Calcium Carbonate is not Calcium. What are bodies require are minerals that are an angstrom in size, are water soluble, and ionic. These are the characteristics of how plants deliver nutrients. When minerals are delivered in a form that is an angstrom in size, is ionic and water soluble, then the minerals can easily permeate the cell membrane through the process of osmosis
Here is some information about pasteurization. In my research, I have found that not only is there heat pasteurization, but also gamma irradiation pasteurization. I don’t know how wide spread the irradiation technique is. But from what I understand (and I may not be 100% right) gamma radiation is how a microwave oven cooks food. Don’t get me started on microwaves…I threw mine out six months ago.
Raw Milk Is The Only Healthy Milk, Why Has It Been Outlawed?Ê
by Nutritionist Aajonus Vonderplanitz and Retired Raw Dairy Farmer Carlet Hoff
Pasteurizing milk, which is the process of cooking milk at a minimum 155 degrees F. for at least 15 seconds, gained popularity when farmers didn’t have the technology to produce, package and deliver all their raw milk fresh. Pasteurization LENGTHENED the SHELF LIFE of milk. Suddenly, farmers were able to hold and transport their milk instead of dumping it or feeding it to the hogs. Until then the primary focus of milk was that it was a healthful food. With pasteurization, milk became a commodity, an economic issue, that generated Hollywood-like unscientific horror stories about raw milk spreading diseases.
For years health-minded individuals, teachers, professors, politicians and even doctors fought the battle against pasteurization of milk because of the obvious weakening effects it had on humans and animals who were fed pasteurized milk. The destruction of the nutritional properties was evident in the results. Early in the battle, several countries outlawed the feeding of pasteurized milk to infants. Not only does pasteurization destroy the major proportion of vitamins, enzymes and minerals, it creates contaminants, such as transitional lipid oxides and protein toxins. Pasteurized milk cannot maintain the biological antibodies and enzymes present in raw milk, some of which can prevent a large variety of diseases, including cancer.
And since I’m on a roll…here’s more insane rantings.
What Started Pasteurization?Ê
by Nutritionist Aajonus Vonderplanitz
A French crystal-chemist by the name of Louis Pasteur, who was born in 1822 and died in 1895, suddenly became famous because he saved the wine and beer industries from devastation. During a period in Europe when molds were affecting wine crops, Pasteur invented a heat process that saved the wine from complete financial failure. By heat processing, he stopped the fermentation and growth of molds in wine, thereby preserving much of the taste, although low quality, and lengthening the shelf life. Pasteur extended this process to the beer industry. Louis Pasteur derived his livelihood from the sale of wines and beer. Pasteur was neither a doctor or biochemist. He was given an honorary doctorate to make popular the false allopathic theory that shouted:Ê Disease is the result of bacteria. On his death-bed, Pasteur confessed that his and the allopathic bacteria theory was all wrong and that disease was the result of a toxic environment; bacteria were simply the symptom of degenerative tissue and a healthful response of the body to remove the degenerative tissue.
Later, the dairy companies found that they could do the same thing with milk that was due to sour.Ê Thus, increasing their profits, by making it possible for them to sell a product that would become less desirable. Less desirable not because soured milk is bad or harmful, but less desirable because mixing it with other foods made everything taste like soured milk. Raw milk never putrefies, it only sours, as in digestion. Pasteurized milk, however, putrefies.
By 1935, an official in a small dairy in a small town in Minnesota, saw the potential of a scheme to curb the market in milk sales. His name was George Pushing, who said, “We can buy the milk that dairy farmers cannot sell by themselves, and by applying heat at a 155 degrees Fahrenheit, even reject milk, will keep for two weeks.” He was appointed milk inspector, a great conflict of interest. From drinking his pasteurized milk, later in his life he contracted rheumatoid arthritis, a degenerative disease, that manifested itself in his spine.
George Pushing, confided in Carlet Hoff, that he learned of that “x-ingredient” in RAW milk, that could have prevented rheumatoid arthritis. Before Pushing died, he admitted that the heat process was only an economic ploy to curb the milk market.Ê Little did he know, that the very purpose for his job backfired in a very devastating manner. There are many degenerative diseases attributable to the lack of vitamins and minerals. Heat treatment causes many conditions including Lactose intolerance, indigestion and colonary malfunctions.
Oh what the hell….I’ll include the microwave article anyway. If I’m going to be a wing nut…I might as well be a wing nut.
By Larry Cook
If you have ever wondered whether or not microwaved food is safe, here’s an experiment you can do at home. Plant seeds in two pots. Water one pot with water that has been microwaved, the other with regular tap. The seeds that received microwaved water won’t sprout. If microwaved water can stop plants from growing, think of what microwaved food can do to your health!
In 1989, Swiss biologist and food scientist Dr. Hans Hertel studied the effects of microwaved food. Eight people participated in the study. For eight weeks, they lived in a controlled environment and intermittently ate raw foods, conventionally cooked foods and microwaved foods. Blood samples were tested after each meal. They discovered that eating microwaved food, over time, causes significant changes in blood chemistry:1 a decrease in hemoglobin and cholesterol values, in the HDL (good cholesterol) versus LDL (bad cholesterol) ratio and in white blood cells, weakening the immune system, and an increase in leukocyte levels, which tends to indicate poisoning and cell damage.
Overall, the study suggested that eating microwaved foods can cause degenerative diseases and/or cancer.2 “The measurable effects on man through the ingestion of microwaved food, unlike untreated food, are blood alterations, that can also be found at the beginning of a pathological condition, also indicative of a beginning cancerous process,” wrote Dr. Bernard Blanc, who assisted in the study.3
Microwave ovens “cook” food by forcing the atoms, molecules and cells within the food to reverse polarity billions of times per second, causing friction-the more the friction, the more the heat. This oscillation tears and deforms the molecular structure of food. New compounds are formed, called radiolytic compounds, which are not found in nature.
Interestingly, microwaves are actually used in gene-altering technology to deliberately break cells and neutralize their “life-force” so they can be manipulated. Microwaves destroy the life-force that gives food its vitality and nourishment. When this life-force dissipates, microorganisms start breaking food down and it begins to rot.
In early 1991, a lawsuit was filed against an Oklahoma hospital because a patient died form receiving a microwaved blood transfusion. Hospitals routinely heat blood for transfusion, but not in a microwave.
The effects of microwaving breast milk have also been researched. John Kerner, M.D. and Richard Quin, M.D. from Stanford University said that “Microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.”4 After more research, Kerner wrote in the April 1992 issue of Pediatrics that “Microwaving itself may in fact cause some injury to the milk above and beyond the heating.” And a radio announcement at the University of Minnesota said that “Microwavesare not recommended for heating a baby’s bottle. Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas there may be a loss of some vitamins. In expressed milk, some protective properties may be destroyed.”5 Another study in Vienna warned that microwaving breast milk “can lead to structural, functional and immunological changes,” and that microwaves transform the amino acid L-proline into D-proline, a proven toxin to the nervous system, liver and kidneys.6
In Russia, microwave ovens were banned in 1976 because of their negative health consequences and many studies were conducted on their use. Here are some of their findings on microwaving food:
1. Microwaved foods lose 60-90% of the vital-energy field and microwaving accelerates the structural disintegration of foods.
2. Microwaving creates cancer-causing agents within milk and cereals
3. Microwaving alters elemental food-substances, causing digestive disorders
4. Microwaving alters food chemistry which can lead to malfunctions in the lymphatic system and degeneration of the body’s ability to protect itself against cancerous growths
5. Microwaved foods lead to a higher percentage of cancerous cells in the bloodstream
6. Microwaving altered the breakdown of elemental substances when raw, cooked, or frozen vegetables were exposed for even a very short time and free radicals were formed
7. Microwaved foods caused stomach and intestinal cancerous growths, a general degeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretive systems in a statistically high percentage of people
8. Microwaved foods lowered the body’s ability of the body to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.
9. The microwave field next to a microwave oven caused a slew of health problems as well.7
Aside form these studies, many people find that microwaving their food doesn’t help them feel good. Stephanie Relfe, Kinesiologist, found herself feeling “grey and rather low” one day and discovered that she had inadvertently eaten microwaved food at a restaurant.8 In her practice, she found that all of her patients gave body signals of having allergic reactions to microwaved foods. Another Kinesiologist, David Bridgeman, said, “Of all the people I test for allergies, 99.9% so far show severe sensitivity to any microwaved food.”
In conclusion then, the safest way to heat your food is to use your stove top and throw away your microwave!
AND ANOTHER VERY IMPORTANT THING!!!! I have been given differing information on exactly how many stomachs a cow has. I read ” a calf has four stomachs”. In another account I read that “a cow has six stomachs”. I know I was never very good at biology, but I don’t think a cow grows two stomachs from calfdom to cowdom.
