What is Corn Spliced With? GMO Genes Revealed!

10:04 PM corn, dangerous, food, Health No Comments

For exactly three decades genetically modified organisms(GMOs) for agricultural purposes have been in production. Under the premise of “trying to feed the world”, agricultural, chemical and chemical defense companies, their investors included, have given great praise to the transgenic creations their science teams have invented. If the products of genetically modified foods are so amazing that they will “end hunger” then why is the language praising them so uninformative, so incomplete, and why is the public uneducated as to what they even are?
If those who produce GMOs aren’t going to educate the public on what their products contain, and their results, then we might as well perform the research and bring the knowledge for you. As a means of education this article will specifically highlight the GMO technology ‘Bt’. We’ll talk a bit about the origination of Bt, it’s use within GMO technology, the byproducts that have resulted from it’s use and conclude with health and environmental effects.
What does the Bt stand for anyway?

“Bacillus thuringiensis, or simply Bt, is a naturally occurring soil bacterium that, when sprayed on plants, is toxic to certain pest insects. For years, farmers and home gardeners have used Bt as a microbial spray pesticide to control caterpillars, certain types of beetles, as well as mosquitoes and black flies.”
- EPA on Bt Regulation

It’s unbelievable that even this small bit of information is completely unknown to the average person who eats produce containing Bt, Bt genes or it’s byproduct almost daily. Bacillus thuringiensis has been used as a natural insecticide for nearly a century and can still be bought by anyone in it’s natural form today. This natural insecticide was first discovered by the Japanese scientist, Shigetane Ishiwatari, in 1901 while investigating the sotto disease. The sotto disease was a large problem at that time as it was killing the silkworm population, and silk is a very important cultural and economic resource in the region. When Ishiwatari isolated the bacterium he named it Bacillus sotto but when it was rediscovered in 1911 killing moths in Thuringia, Germany. The German scientist Ernst Berliner had renamed it to what we know today, but Bt wasn’t actively used as an insecticide by humans until the year 1920 in France.
The History of Bt
Bt in it’s natural form is considered a safe, natural and non-toxic insectide that is deadly to specific insects. For Bt to kill these insects it first has to be eaten. Upon digestion crystalline protein chains are released which slowly punch holes through the insect’s cell walls, causing the insect to stop eating, and spores of Bt begin germinating throughout the insects entire body. Different Bt strains kill certain types of insects, each Bt strain can only attach to specific types of receptors in the gut.
How Does Bt Work?

Effects on the environment are largely considered mild. It is a soil bacterium and thrives at body temperature. When exposed to higher temperatures such as sunlight (UV light), however, its half-life greatly decreases to around 3.8 hours. As soon as it is exposed to a warmer-than-normal medium, B. thuringiensis’ spores start deteriorating and lose viability within four days. Normally, a short half-life is bad. But in Bt’s case, it is actually good in that the short half-life minimizes insect resistance. Additionally, when field tests were performed on a sample of transgenic corn, researchers discovered better protection from root damage by Western corn rootworm than by chemical pesticides.
Bacillus thuringiensis Wiki

Bacillus thuringiensis Goes Transgenic
Bt seems to have a bright future until the 1990s, when bugs around the world began to evolve, growing extremely resistant to pesticides. The European corn borer, the bollworm (Helicoverpa armigera) and arthropods of all sorts were becoming worse pests than they ever had been before. Alike the story of any sci-fi novel, the solution to this devestating problem had come from a very interesting source, but this story is reality.
During the 1980s, research teams in laboratories from many different corners of the world had been developing a very interesting technology. This technology is what we know of today as genetic modification, the organisms referred to as GMOs or transgenic life forms.
Though working with plants was not the first time a transgenic being had come to life, scientists had been working with identifying key genes in Bt strains and applying them to plants such as tobacco, tomato and cotton. These new transgenic plants were trial tested in the mid to late 1980s, the plants were successful at producing the crystal protein chains that tear the guts of susceptible insects apart.
Transgenic Plants: Present Status and Social and Economic Impacts
Academic Press, Oct 14, 1992

“A timeline of information about the discoveries and advances made in genetics. Note the speed at which this area of science has evolved in the last thirty years.”
A brief history of genetic modification
The following link describes a long history of Bt and it’s many uses within the field of GMO technology.
Insect Resistant Plants and Genetic Engineering
Transgenic Bt Plants and Human Health

Now, the thing is that these Bt toxins are actually not even harmless to mammals (Portilho et al., 2013) and we need to ask ourselves about the ecological sense in creating something which cannot be eaten by the other organisms in the ecosystem.
- Are GMOs All Bad? The Truth About GMOs

Just what was Michael Thomas, fellow write at Exposing The Truth, trying to tell us? According to the report he was referencing, the use of specific Bt genes in GMOs rendered the strains hematotoxic! Hematoxins destroy red blood cells, disrupt blood clotting and may cause damage to cell tissues and organs. While this may not be the case in the use of natural Bt, transgenic plants spliced with certain types of Bt may cause a massive amount of health problems when consumed over a long period of time. The more of this stuff we eat the more toxic our blood becomes.
Portilho et al., 2013

How could this have happened, why wouldn’t the researchers have known that this would be a problem? When it comes to Genetically Modified Organisms, specifically in the United States, the Food and Drug Administration’s approval policy is currently 21 years old. The approval system is very outdated, especially for these times in which scientific discovery and progress occurs nearly overnight! The story does become more fishy though, something just doesn’t seem right about sacrificing human health in the name of progress.

The FDA policy (unchanged since 1992) places responsibility on the producer or manufacturer to assure the safety of the food, explicitly relying on the producer/manufacturer to do so:
“Ultimately, it is the responsibility of the producer of a new food to evaluate the safety of the food and assure that the safety requirement of section 402(a)(1) of the act is met.”
So it is the company, not any independent scientific review, providing the research that is relied on to assert safety. FDA guidance to industry issued in 1997 covered voluntary “consultation procedures,” but still relied on the developer of the product to provide safety data. There is currently no regulatory scheme requiring GM food to be tested to see whether it is safe for humans to eat.
The FDA approach can be understood as the result of having a dual mission. In addition to its mission to protect food safety, the FDA was charged with promotion of the biotech industry.”
- American Bar Association: FDA and Regulation of GMOs

Health Studies

The scientists already knew that Bt toxin was very toxic and potentially deadly at levels above 270 milligrams per kilogram (basically ppm), so they instead tested levels ranging from 27mg/kg, 136mg/kg, and 270mg/kg for one to seven days (each of the Cry toxins were separated out and tested individually to maximize accuracy and total info). It was quite clear right off the bat that these Cry toxins were quite hemotoxic even at the lowest level of 27mg/kg administered only one time and one day as they clearly had damaged the blood, particularly in reference to red blood cells. The quantity and size of the erythrocytes (RBCs) were both significantly reduced, as was the overall levels of hemoglobin for which oxygen to attach to.
- New Study Proves Bt Toxins in GMOs Toxic to Mammalian Blood

Dangerous Toxins From Genetically Modified Corn Found in Blood of Women and Fetuses
Mercola Article
Bt Toxin Kills Human Kidney Cells
I-Sis Article

“A groundbreaking new study published in the current issue of the Journal of Hematology & Thromboembolic Diseases reveals the potential “leukemogenic” properties of the Bt toxin biopesticides engineered into the vast majority of GMO food crops already within the US food supply.”
- Green Med Info

The manners in which we go about these methods has to change. Genetic engineering has the potential of being an amazingly wonderful technology, but when society allows things so complex to go on unchecked is when things run astray. Is it possible to engineer life that isn’t harmful to the natural environment? Can we learn, as a species, to grow in harmony with all around us or will we fall victim to our own necessity for progress?

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MIRACLE DRINK ... KILLS CANCER CELLS TOO.....MUST READ

4:59 PM apple, beet root, body, cancer, carrot, food, kidneys No Comments

MIRACLE DRINK ... KILLS CANCER CELLS TOO.....MUST READ :

This MIRACLE DRINK has been circulating for a long time long

ago.It is worth your while to take note. There is a celebrity Mr. Seto who swears by it. He wants to make it public to draw the
attention of people who have cancers. This is a drink that can protect bad cells forming in your body or it will restrain its growth! Mr. Seto had lung cancer.

He was recommended to take this drink by a famous Herbalist from China. He has taken this drink diligently for 3 months and now his health is restored,and he is ready to take a pleasure trip. Thanks to this drink! It does not hurt for you to try.

It is like a Miracle Drink! It is simple.

You need one beet root, one carrot and one apple that
combine together to make the JUICE! Wash the above, cut with the skin on into pieces and put them into the juicer and
immediately you drink the juice.

You can add some lime or lemon for more refreshing taste.
This Miracle Drink will be effective for the following ailments:

1. Prevent cancer cells to develop.It will restrain cancer cells to grow.
2. Prevent liver, kidney,pancreas disease and it can cure ulcer
as well.
3. Strengthen the lung, prevent heart attack and high blood
pressure.
4. Strengthen the immune system
5. Good for the eyesight, eliminate red and tired eyes or dry eyes
6. Help to eliminate pain from physical training, muscle ache
7. Detoxify, assist bowel movement, eliminate constipation.Therefore it will make skin healthy & LOOK more radiant.It is God sent for acne problem.
8. Improve bad breath due to indigestion, throat infection,
9.pain
10. Assist Hay Fever Sufferer from Hay Fever attack.

There is absolutely no side effect. Highly nutritious and easily
absorbed.Very effective if you need to loose weight.You will notice your immune system will be improved after 2 week routine.

Please make sure to drink immediately from the juicer for
best effect.

PLEASE SHARE TO YOUR FAMILY AND FRIENDS.

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Food Preservation The ways of and the Dangers

10:15 PM food, Health, Preserving Food No Comments

When people buy food these days it is either already precooked, or is waiting in some form of packaging. Nearly all of this food has gone through some process of preservation to keep decomposition at bay, some of these methods have risen concern of possible dangers to human health. Modern food preservation techniques have become a massive operation as society continuously grows to more immense sizes and, just like any other forms of modern production, methods of reducing cost and increasing efficiency are discovered and utilized at the expense of health.
Since 12,000 BC this has proven a very important technology to help a society last throughout unfortunate times of drought, unseasonable weather, seasonal differences and varieties of crop failure. There are many different ways to perform this task that are better for us, but are not well suited for monstrous amounts of food. For those who like to buy fresh food or grow their own, this article will help in understanding preservation methods and discuss the dangers of certain types of modern food additives.
Preserving Food
Freezing, fermenting, pickling, curing, canning, drying and/or dehydrating and jam and/or jelly are simple and safe methods that we will cover. It’s very important to note that for each type of food a different preservation method is required, while some foods may be excellent to can or jam, others are better to freeze or dry. Conversely, some foods are not meant to be preserved as others are and can be of great detriment, always use methods and recipes that have already been tested.

Don’t take chances with the food you prepare for you and your family. Use only tested recipes that have been scientifically determined to be safe.
- Food Safety and Preservation

Note to readers: This guide is deceptively packed with a lot of information and if you plan on preserving foods then you may want to bookmark it, click the links any time you want to learn more about something.
Dehydrating, Freezing Food, Canning, Jams and Jellies
These are four of the most commonly practiced food preservation methods, prompting a search will usually bring you to websites which explain all four methods in great depth.

Dehydrating, or drying, is the oldest method of food preservation known to man. Today this is done with dehydrator boxes which have screen panels inside of them to place fruits and vegetables on, or a small hot building to hang herbs or dry meat jerky. This is the most simple way to dehydrate foods, a nice innovative sustainable method is by solar dehydrators which use passive solar collectors that were originally designed to heat homes. Basics on Dehydrating Food

If you are using the internet to read this then it is very likely that you have frozen food at some point in your life, you’re probably wondering “what more could I possibly learn about freezing foods?”. You’re in for a surprise, most fresh vegetables must go through a preparation process called blanching which involves scalding them in steam or boiling water! Even freezing meats or prepared meals has recommended processes which gaurantee the safety and longevity of your food, there are even recipes to learn about.

Canning is a very popular method of food preservation and food storage, this can be, and commonly is, used to store foods that have been dehydrated, turned to jam, fermented and pickled! Thus the process of canning is actually to preserve and/or to store already processed food in an airtight container. Mason jars are glass containers used for canning, the Ball Canning Company is one of the most popular and long lasting companies that make them, another great company is Tattler, which makes reusable canning lids. This is the epitome of safe food preservation, but as previously mentioned it is very important to follow already tested recipes for the safety of those who will eat it. “How Do I? …Can” and Simply Canning are excellent guides to get you started.

Jams and Jellies are made from a wide assortment of fruits and there are many blogs across the internet giving people personal tips. Jellies, jams, preserves, conserves and marmalades are made by cooking fruit juice with sugar and each have their own unique methods and amazing flavors to choose from. This method of food preservation shouldn’t be taken lightly or overlooked, there are actually a lot of different fruits to preserve!
Pickling and Fermenting

Fermentation is the controlled decay of material using special bacteria which results in a more desirable product. Technically, fermentation is the biochemical conversion of sugars, starches, or carbohydrates, into alcohol, and organic acids, by bacteria and enzymes.[1] We have symbiotic relations with some forms of bacteria, we give them what they need (carbohydrates), they give us what we need (preserving acids). The bacteria change foods into more digestible and nutritional material.
- How Fermentation Techniques Preserve Food

Lactobacillus is a common beneficial fermentation bacteria used in a food preservation technique known as lacto-fermentation.

Lacto-fermentation and pickling are the two methods of fermentation. Lots of foods can be pickled and surprisingly enough Wikipedia has a good list of food types that are normally fermented. Though it seems rather difficult to find a list of fermentation methods on the internet, I’m determined to provide the information you need! The next qoutes come from 2 pdf guides that will help you to begin learning lacto-fermentation.

Lactobacilli are present on the surface of all living things. You can easily learn the techniques of growing and using them to convert starches and sugars in vegetables and fruits into lactic acid, a natural preservative that inhibits putrefying bacteria.
- Making and Eating Fermented Foods: Why and How

A 1-gallon container is needed for each 5 pounds of fresh vegetables. Therefore, a 5-gallon stone crock is of ideal size for fermenting about 25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass containers are excellent substitutes for stone crocks.
- Let’s Preserve: Fermented and Pickled Foods

Curing and Smoking Food

When it comes to meat and fish, curing and smoking are some of the oldest food preservation methods still in practice today. The applications of salt, sugar, nitrite and/or nitrate are the methods for curing meat and fish, another term for this is charcuterie. I was surprised to find a website about curing olives! It isn’t difficult to find a plethura of recipes for curing as well as recipes for smoking meats.
Here’s a final link concerning safety and preservation before going into the possible health concerns of modern day man made preservatives.

Home canning is an excellent way to preserve garden produce and share it with family and friends, but it can be risky or even deadly if not done correctly and safely.
- CDC: Home Canning and Botulism

Dangers of Modern Preservatives
There are many reasons why a lot of man made food additives pose a threat to health, some of which destroys beneficial bacteria within us that we rely on. Though some of these additives are beneficial, there are other preservatives that are a hinderance to our bodies, some even encouraging bad bacterial growth rather than beneficial.

In response to consumer demand for more natural food, the food industry has reduced the amount of preservatives in food over recent years. A common preservative is acetic acid, which is used to stop bacterial growth in dressings, sauces, cheese and pickles.
However, new research shows that a small amount of acetic acid does not have the intended effect, but rather the opposite — it increases the amount of toxin from the harmful bacteria in the food.
- Science Daily

Food additives find their way into our foods to help ease processing, packaging and storage. But how do we know what food additives is in that box of macaroni and cheese and why does it have such a long shelf life?
A typical American household spends about 90 percent of their food budget on processed foods, and are in doing so exposed to a plethora of artificial food additives, many of which can cause dire consequences to your health.
- Foodmatters: Top 10 Food Additives to Avoid

The last link we’ll leave you with on the matter is a gigantic list of food additives which will point out which additives are actually safe, which to cut back on, some to be cautious about, additives to completely avoid and others which may be dangerous to a select few.

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Sex, Plastics, and Cancer !!

10:04 PM cancer, diet, food, Health, life, plastics, sex No Comments

Recently, the health effects of certain plastics, specifically BPA (Bisphenol A), have come to light in the media. BPA is actually one of a group of chemicals known as “endocrine disruptors” or “xenohormones”, which mimic molecules normally used in cell signaling. This means that these compounds confuse your cells by giving them false information.
If you imagine yourself as a cell then you can imagine endocrine disruptors as being voices in your head, or hallucinations: confusing you from being able to understand what is real and what isn’t, confusing your behavior and your thoughts.

BPA, and other analogues –molecular mimics- of sex hormones are especially damaging, since sex hormones play a major role in cell development and growth. BPA “looks” like estrogen to your body, and thus has an effect on gene expression (which genes are “on” or “off”, copied or not copied into proteins). This may not sound like much, but the effects are actually quite shocking.
Because these signals confuse your cells, they can prevent them from “committing suicide” (apoptosis) in the event of dangerous mutations, meaning an increased risk of cancer, lead to tissue being produced incorrectly, and in general encourage “miscommunication” between cells: desynchronizing your body’s processes and leading to symptoms like motor dysfunction, deformities, immune problems, and/or infertility.
The Bisphenols like BPA are especially nasty, and the reaction of the industry to public outcry about its use has led them to take ineffective steps at halting the problem: producing “BPA free” containers made out of other Bisphenols (like BPS or BPF), which seem to be equally bad if not actually worse.
One of the scariest thing about these substances is that they reach their maximum potency at very low doses: meaning a little bit can be almost, if not as bad, as a lot. Therefor we should be supremely worried about the ubiquitous presence of BPA, and other endocrine disruptors, in both our water and our food.
As Saido and Hideto Sato, Ph.D found in their American Chemical Society 2009 study: significant amounts of BPA were found at every one of the more than 200 sites in 20 countries surveyed in doses ranging from 0.1 ppm to 50 ppm.

Bisphenols were, and are, used in everything from glue (epoxy), water bottles, to the lining of our aluminum cans and even sex toys. The industry’s reaction to knowledge that the plastic they are using is essentially a genetic poison was to merely switch to a similar, but different, poison and hope they make more than enough money before anyone figures out exactly what they did. The labeling of such products as “BPA free” is a huge slap in our collective face.
These substances reduce not only fertility, but also the genetic stability. Their use, especially in so many processes, is not only irresponsible: it is insane. To add to the insanity, the FDA and the National Toxicological Program do not advise any regulatory recommendations, since the biological results of these substances are not directly deadly at any dose. The FDA’s stance is that BPA, in low doses, is alright to have in your food. Obviously, this stance also applies to all the various other Bisphenols currently in use.
That said, it may be that not all plastics are equal, but statements by interested parties about quantities being too small to be harmful make me nervous, especially considering the non-linear relationship between consequences and the size of the dose.
There are many reasons that our cancer rates are so high, that our biosphere is in danger of collapsing, and that too few know about these issues. It is in the financial best interest of the companies producing such products to avoid acknowledging these problems and their consequences. Unless people care enough to really inform themselves and others about these issues then they will never be resolved: we will just keep jumping from the original poison to the equally poisonous mimic, meanwhile ignorantly celebrating the fact it isn’t the original poison.

Sources:
1)  How cells communicate
http://www.ncbi.nlm.nih.gov/books/NBK9924/
2)  Munoz-de-Toro et al, 2005. Perinatal effects of BPA.
http://endo.endojournals.org/content/146/9/4138
3) http://www.sciencedaily.com/releases/2013/01/130122191412.htm
4) Vandenberg et al, 2011. Low-dose effects and nonmonotonic dose responses.
http://edrv.endojournals.org/content/early/2012/03/14/er.2011-1050.abstract
5) http://www.sciencedaily.com/releases/2010/03/100323184607.htm
6) http://www.fda.gov/NewsEvents/PublicHealthFocus/ucm064437.htm

Read more: http://www.exposingthetruth.co/plastics-cancer/#ixzz2cTyryfZY
Follow us: @Exposing4Truth on Twitter | ExposingTheTruth on Facebook

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CLEAN YOUR KIDNEYS IN $1.00 OR EVEN LESS

8:39 AM clean, food, Health, kidneys No Comments

CLEAN YOUR KIDNEYS IN $1.00 OR EVEN LESS

Years pass by and our kidneys are filtering the blood by removing salt, poison and any unwanted entering our body. With time, the salt accumulates and this needs to undergo cleaning treatments and how are we going to overcome this?

It is very easy, first take a bunch of parsley or Cilantro ( Coriander Leaves ) and wash it clean

Then cut it in small pieces and put it in a pot and pour clean water and boil it for ten minutes and let it cool down and then filter it and pour in a clean bottle and keep it inside refrigerator to cool.

Drink one glass daily and you will notice all salt and other accumulated poison coming out of your kidney by urination also you will be able to notice the difference which you never felt before.

Parsley (Cilantro) is known as best cleaning treatment for kidneys and it is natural!

share!

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Here are 12 natural ways to cleanse your colon

4:35 PM cleanse, colon, food, Health, natural No Comments

Here are 12 natural ways to cleanse your colon. 

1. Flax Seeds: - Protects intestinal flora, regulates bowel habits without side effects.
2. Aloe Vera: Heals and soothes intestinal lining.
3. Alfalfa: Helps to sooth the digestive tract during a cleanse.
4. Peppermint: Alleviates the intestine.
5. Spirulina and Wheatgrass: Aids the body in obtaining more oxygen and eliminating unnecessary toxins.
6. Mango: Relieves constipation due to its laxative properties.
7. Chickweed: Constipation relief and colon cleansing.
8. Probiotic Yogurt: - Excellent to restore regularity, use minimally processed.
9. Cascara Sagrada: Strengthens the muscle tone of the colon walls.
10. Fermented Foods:  Kefir and unpasteurized cultured butter are a great probiotic source.
11. Fennel Seeds: Relieves lower abdominal pain, enhances digestion and reduces gas.
12. Organic Fruits: Apples, grapes, pineapples, papaya and kiwi are rich in fiber, act as a natural lubricant and contain valuable enzymes that help maintain regularity.

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Gender of Bell Peppers !!

8:05 PM food, gender, peppers, raw food No Comments

Gender of Bell Peppers !!
*******************
Did you know you can check the gender of bell peppers? Turn them over...the ones with four bumps are female and those with three bumps are male.
The female peppers are full of seeds, but sweeter and better for eating raw and the males are better for cooking.
share with friends and family

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How to make tasty grilled apple crisp

6:49 PM apple, crisp, food, grilled, recipes No Comments

"Grilled" Apple Crisp

Yield: 8 Servings
21 oz pie filling,apple or cherry
1/3 c sugar,brown,packed
1/2 t cinnamon
1/4 t nutmeg
2 T lemon juice
1/2 pk cake mix,yellow (18.5 oz)
-approx.,2 cups
1/2 c butter (or margarine),cut in
-this,Slices
1 whipped topping (or ice
-cream)
1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch
baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon
juice. Sprinkle cake mix over pie filling to cover. Dot with butter
slices.
2. Preheat grill on medium for 10 minutes, then turn left side of
grill off and invert a baking pan on left cooking grid. Place baking
pan on inverted pan. Close lid and bake 55-65 minutes, or until
browned and bubbly.
3. Let stand until warm. Serve topped with whipped topping or ice
cream.

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20 Natural Pain Killers

5:41 PM food, kiler, natural, pain, pain relif No Comments

• 1 - Ginger! (muscle pain)
• 2 - Apple Cider Vinegar! (heartburn)
• 3 - Clove! (toothache)
• 4 - Garlic! (earache)
• 5 - Cherries! (headache / joint pain)
• 6 - Fish! (stomach pain)

also this list of foods have the same properties

• Grapes (back pain)
• Yogurt (prevents PMS)
• Oats (Endrometrial)
• Salt (foot pain)
• Pineapple (digestive upsets)
• Peppermint (muscle pain)

• Turmeric (chronic pain)
• Flax Seed (breast pain / soreness)
• Horseradish (sinus)
• Tomato Juice (leg cramps)
• Blueberries (bladder infections)
• Honey (mouth sores)
• Water (injuries)
• Coffee (migraines)

 

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FAT BURNING SECRETS ... Proven Fat Burning Tips Revealed

5:20 PM fat burning, fitness, food, Health, raw food, Secrets, tips 1 Comment

Tired of hiding your muffin top under layers of clothing? You are not alone. About onethird
of American adults are overweight. Now is the time to transform your soft, flabby
body into the toned, sexy physique of your dreams. Forget yo-yo diets and easy weight
loss promises that leave you feeling like a fat failure. It is possible to have a lean, traffic
stopping body you can’t wait to show off. You’ve stumbled upon the fat burning secrets
television gurus don’t want you to know about. Get ready to throw your fat clothes away
for good.
It’s vital to know how fat is deposited in the body, so you have an understanding of how
to make the body lose it. Your body needs food to acquire the necessary energy to
function and feed its cells. The calories in food have energy commonly referred to as
calories. The more calories the food contains the more fuel the body can acquire from it.
In order to use the foods energy, your body must first digest the food. The process of
digestion causes the body to burn some old energy to get the new energy from the food.
The more difficult it is to digest the food, the more energy/calories are burned.
The body's fuel is categorized as protein, carbohydrates or fats. This fuel nourishes the
body and keeps the body functioning. The left over calories are eventually stored in the
fat cells. Your body uses a part of the foods fuel for nutrition. The excess fuel is
eventually stored up as fat in the “fat cells” of your body, around the kidneys and liver.
Fat cells are often deposited in the chest, hips and waist region. As the cells become
bigger, your physique acquires a doughy look. The body has a limited number of fat
cells, and there is only so much fat these cells can store. Once the threshold is reached,
fat begins to accumulate in the muscle lining of your arms and thighs, creating unsightly,
flabby limbs.

SECRET #1: EAT FAT BURNING FOODS

All foods can cause fat creation, but certain foods actually help burn fat. Some foods
have minerals or vitamins that raise metabolism and act as virtual fat burners. There are
negative calorie foods with low calories that burn extra calories during digestion. Other
foods, even eaten in small quantities, deliver a feeling of fullness with very little calories.
Sticking to the right whole foods will drastically reduce the fat profile of your body.
By eating these fat burning foods at the right time, in the correct amount, the body fat
profile starts to reduce. Add in foods that lower the likelihood of fat depositing in your
body for an extra boost. Here is a list of everyday foods that double as secret fat
burners.

Poultry

Poultry such as chicken has special assets that increase the body’s metabolic rate,
helping you melt extra fat away. Chicken is low in fat and carbohydrates with a good
protein profile. Proteins require a lot of energy to digest, and more energy for proteins
to be stored as fat. It is also a great source of iron, zinc, and niacin. For best results,
remove the skin from poultry before eating to avoid excess fat.

Salmon & Tuna

Salmon and tuna are good sources of protein that provides the body with healthy fats
from omega-3 and omega-6 fatty acids. Both meaty fish, while satisfying, are also low in
calories and unhealthy saturated fat. Eating salmon positively effects leptin, the
hormone responsible for burning and storing calories. High leptin levels cause the body
to store fat. Salmon and tuna reduce leptin, giving your metabolism the boost it needs
to burn calories.

Other Lean Protein

As with other proteins, research has shown the thermic effect of protein is the most of
all the macronutrients. Protein require approximately 30% of its’ calories for digestion
and processing. Lean proteins also suppress the appetite reducing the tendency to
overeat. Though poultry has a lower fat profile, lean red meats such as top round, lean
sirloin, game and other white meat have a place in a fat burning diet.

Citrus Fruits

Citrus fruit hikes up the metabolism while supplying a big dose of vitamin C, a chemical
used in the process of fat burning. Citrus fruits are ranked as the best fat burning foods
you can eat. Oranges, grapefruit, apples and even tomatoes share these fat burning
qualities. With the large variety, mix several varieties to for different flavors and taste.
Citrus fruit effectively burns fat around the hips and waist.

Apples

An apple a day keeps the fat away. Apples contain a substance called pectin that
restricts the cells from absorbing fat and assists water absorption from food. This also
helps push fat deposits from the body. The antioxidants in apples may also reduce
excess belly fat from metabolic syndrome. Apples have a high level of soluble fiber that
helps you control hunger pain.

Berries

Strawberries, blueberries, raspberries, blackberries, cherries – take your pick. Fruits as a
whole are packed with vitamins and minerals. They are low on calories and high in water
compared to refined foods. Excellent sources of fiber, berries boost the metabolism,
breaking down food and fats. Naturally sweet and delicious, a handful of berries will
keep you feeling fuller longer and help eliminate the craving for sugary glasses of
artificially flavored, empty calories.

Oatmeal

A large portion of oats calorie profile is soluble fiber. Soluble fiber helps control blood
sugar and helps you feel fuller longer. Oatmeal also lowers the risk of heart disease and
lowering cholesterol. Choose old fashioned or steel cut oatmeal and eat with fresh fruit.
Make sure to monitor your serving sizes during diet phases carefully.

Vegetables

Most vegetables (except for potatoes, yams and sweet potatoes) maintain low calories,
yet contain essential vitamins and minerals that improve the body's metabolism. Veggies
such as spinach, broccoli, cabbage, carrots and artichokes contain no fat and very low
carbohydrate levels. In fact, they aid in fat burning since your body uses more calories
to digest vegetables than they produce. The extra calories needed to break down food
are taken from body fat reserves. For example, one serving of Brussels sprouts has 50
calories, but the body needs 75 calories to digest. That’s 25 calories of body fat burned
just for eating your Brussels sprouts.

Beans

Beans are not only full of minerals; they are also low in calories and rich in amino acids.
The amino acids in lentils help decrease body fat while helping build muscles, and
maintain stable blood sugar. In addition, they are excellent sources of dietary fiber
keeping you satiated longer, reducing the urge to overeat.

Eggs

Eggs, one of the most nutrient dense foods, are a natural superfood. Their high levels of
protein rev up the metabolism and help you burn fat. Eggs are hands down one of the
best fat burning foods. Among other protein foods, eggs have the most abundant mix of
essential amino acids. Despite having low calories, they are packed with vitamin D,
vitamin B12, choline and selenium. It’s been proven eggs don’t contribute to bad
cholesterol, but does improve the good cholesterol needed for a healthy body. Eggs have
all the nutrients crucial for good health.

Almonds & Walnuts

Almond and walnuts are excellent sources of the healthy fats needed for the smooth
functioning of the body’s cell structure. Just an ounce of almonds has 12% of the daily
protein allowance and contains calcium and folic acid. Plus, the form of vitamin E in
walnuts is especially beneficial. A handful of nuts is a tasty, crunchy snack to satisfy your
hunger pains.

Pine Nuts

According to scientist, pine nuts contain an abundance of healthy fatty acids. These fatty
acids help eliminate fat accumulation in the abdominals. Pine nuts also increase satiety
level hormones along with the benefits of fat reduction.

SECRET #2: ADD FAT BOOSTERS TO YOUR DIET

Eating the right food will kick your metabolism into high gear and help you burn
unwanted fat. Combine fat burning foods with these fat boosters to push your
metabolism into overdrive.

Mustard

Tiny mustard seeds are packed with nutrition including: the amino acid tryptophan,
omega 3 fatty acids, selenium, phosphorus, manganese, magnesium, calcium, iron,
niacin and zinc. They even have a bit of protein and fiber. The spicy Asian and Mexican
varieties temporarily speed up the metabolism like ephedrine or caffeine in a safe,
natural way. Adding spicy mustard delivers zest to your food and a nice fat loss boost.

Onions

Onions are aromatic, flavorful and low in calories. But, onions can also aid in weight loss.
They are a source of a nutrient called chromium. Chromium is said to improve insulin
and maintain stable blood sugar. So, onions help stop blood sugar crashes and the
resulting case of the munchies.

Coconut Oil

Coconuts boost the body's energy. Unlike margarine or shortening, coconut oil is full of
medium chain fatty acids used as an immediate supply of fuel. Use coconut oil in your
cooking to speed metabolism improve thyroid functioning and amplify fat burning.

Hot Peppers

The chemicals that give hot peppers their spice safely speeds up the heart rate. Some
people are able to burn up to 1,000 more calories every day from eating peppers. Spicy
foods like chilies and peppers trigger your body to burn fat. For their flavor and fat
burning properties, hot peppers are one of the best diet foods.

Green Tea

Green tea significantly reduces total fat in the waist and skin areas. Green tea has the
catechins, proven to raise your resting metabolic rate. That means you keep burning fat
longer, turning the body into a well-oiled fat burning machine. It has also been shown,
the catechins interact with the caffeine in green tea. A perfect substitute for coffee,
green tea is high in antioxidants making it a natural stimulate.

SECRET #3 INCREASE WATER INTAKE

Drinking more water helps the body reduce fat deposits. The kidneys do not function
correctly without enough water intake. If they don’t work properly, some of the load is
discarder to the liver. If the liver is doing the kidney’s work, it can’t concentrate on its’
main job of metabolizing fat. More fat will remain in the body and fat burning stops. So
drink the right amount of water improves metabolism and keeps your fat burning at full
capacity. Water also flushes out toxins and improves the body’s ability to stay healthy.

SECRET #4 – BUILD MUSCLES

Muscle keeps you metabolism active and burning calories. Adding muscle improves your
body fat composition ratio. Muscles are an active tissue that continually renews itself so
it always needs calories. While normal cardio burns fat only during the exercise, weight
training builds muscle ensuring body fat continues to burn throughout the day. The main
source of energy for muscles is fat. So, even when relaxing or sleeping, you continue to
burn calories. The more muscle mass on your frame the more positive effect on your
metabolism. To avoid your metabolism from getting sluggish and packing on fat it is
important to do weight resistant exercises to build muscle.

CONCLUSION

Now you have the secrets to a beautiful toned body in the palm of your hands. The only
thing standing in the way of a lean sexy physique is you. Adopt these fat burning secrets
into your lifestyle and you will see results in a matter of weeks. The right diet plan will
show you how to combine the fat burning foods to keep your body melting away the
flab. There are countless delicious recipes to make the switch painless. Add a weight
lifting exercise regime and you will sculpt your body into an object of desire. Don’t let
another day pass. The new you is ready to emerge.

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Heart Diseases increase more in 2013 because of Oily Food

10:46 PM attack, food, Health, heart, heart attack, oily No Comments

Yesterday we conduct a survey about how much people Heart diseases have and why they get heart disease so more than 40% peoples who are above 40 years old they have heart diseases and they all said they get heart diseases because of Oily food and they never do a single 10 minutes’ walk in a day so today I decide to share this news with you guys.

How to protect our self from Heart Diseases

Heart diseases comes because of Oily foods, not doing any kind of physical exercise and many other factors cause the heart diseases if you want to protect yourself from heart diseases then avoid oily foods and try your best to do 10 to 20 minutes’ walk on daily basis from this way you get your mind and body fresh exercise always make people healthy.

If you avoid oily foods and take exercise on daily basis you will protect yourself from heart diseases and you also protect from other diseases which are present in this world, always love yourself and always care yourself otherwise these oily foods and your unhealthy behavior will destroy your life.

Image Source: Whatisaheartattack.net
Comments are Welcome

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CAUSE AND EFFECT - The Consequences of What We Take for Granted

12:38 PM care, cause, effect, food, Health No Comments

CAUSE AND EFFECT - The Consequences of What We Take for Granted

EVERYONE should watch and share this short video. Please take just 5 minutes to watch, and share to help spread the message for those who take their lives for granted. One share and a few words is enough to make a difference, one person at a time. Created by Gus Serrano.

http://vimeo.com/videosbygus/causeandeffect


Following 3 characters as they perform seemingly harmless tasks of normal American life, see the tragic consequences behind buying consumer electronics, filling a car with gasoline, and eating meat--though found footage that is 100% real and, respectably, considered legal, not harshly prosecuted, and 'humane'.

This film was originally produced for a writing class, WRIT 1122 at the University of Denver, under the instruction of Professor Matthew Hill. The project involved 'remixing' media for a cause that has meaning to us--so we tackled 3, mixing found footage with our own forte of original and interesting narrative filmmaking. Shot on a Canon 60D in 50 & 60 fps at 720p, and edited in Sony Vegas 12.

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Health benefits of Ginseng and side effects

9:02 PM food, ginseng, Health, power No Comments

The herb ginseng has been used for thousands of years to improve people’s overall health. Read on to learn more about the benefits that it can have for you.

Types of Ginseng

The term ginseng refers to the species within Panax, a genus of 11 species of slow growing perennial plants with fleshy roots, in the family Araliaceae. These plants grown in eastern Asia, typically in cooler climates. The two major species are American ginseng (grown in the Midwest of America and exported to China) and Asian ginseng. Ginseng is known to be an adaptogen – adaptogens are substances that help the body to restore itself to health and to work without side effects.
Siberian ginseng is actually not a ginseng at all. It is another adaptogenic herb with a woody root rather than a fleshy root. Unlike true ginsengs, it contains eleutherosides instead of ginsenosides.

Uses and Benefits of Ginseng

Ginseng can be used to improve the health of people recovering from illness. It increases a sense of wellbeing and stamina, and improves both mental and physical performance. Ginseng can be used to help with erectile dysfunction, hepatitis C, and symptoms relating to menopause, and can also be used for lowering blood glucose levels and controlling blood pressure.
Ginseng has been shown to reduce the levels of stress in both men and women. Those that take ginseng regularly are able to withstand higher amounts of physical and emotional stress.
The root of Asian ginseng contains several active substances called ginsenosides or panaxosides that are thought to be responsible for the medicinal effects of the herb. Asian ginseng is “warming” while American ginseng is “cooling”.
Because of its adaptogenic effects, it is widely used to lower cholesterol, increase energy and endurance, reduce fatigue and the effects of stress, and prevent infections. Ginseng is one of the most effective anti-aging supplements, with the capability of alleviating some major effects of aging such as degeneration of the blood system, and increasing mental and physical capacity.
Siberian ginseng is well known for its ability to fight fatigue and ward off colds and flu.

Recommended Dosage for Ginseng

Ginseng comes in a range of forms including tablets, capsules, softgel, powder, extracts, teas, and creams.
When choosing a ginseng supplement, look for one that is made with high quality ingredients, and that has been processed as little as possible. Ensure that the supplement has at least 7 percent ginsenosides. Start at the lower end of the dosage range and slowly increase your intake.

Potential Side Effects of Ginseng

Ginseng is usually a very well-tolerated herb when it is taken by mouth. The most common side effects are headaches and sleep and gastrointestinal problems. Be aware that ginseng can cause allergic reactions. With ginseng, the ability to concentrate may be decreased and blood sugar may decrease to abnormally low levels. Because ginseng has an estrogen-like effect, pregnant or breastfeeding women should not take it.
American and Asian ginsengs are stimulants and can cause nervousness or sleeplessness. Other reported side effects include high blood pressure, insomnia, restlessness, anxiety, euphoria, diarrhea, vomiting, headache, nosebleed, breast pain, and vaginal bleeding. Siberian ginseng can cause nervousness or restlessness in some people and, in rare cases, may cause diarrhea. This form of ginseng is not recommended for people with high blood pressure. If taken too close to bedtime, Siberian ginseng may cause insomnia.

Read more: http://www.naturaltherapypages.com.au/article/ginseng#ixzz2OWKubWXq

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Nine foods you should never eat again

7:16 PM care, eat, food, Health No Comments

(NaturalNews) With so much misinformation out there about food and how it affects human health, making healthy food choices for you and your family can be difficult and confusing. There are a number of specific foods; however, that you will want to avoid in almost every circumstance because they provide virtually no health benefits while posing plenty of health risks. Here are nine foods you should never eat again if you care about preserving your long-term health:
1) White bread, refined flours. By definition, white bread and refined flours in general are toxic for your body because they have been stripped of virtually all vitamins, minerals, fiber, and other important nutrients. Because of this, the body does not know how to properly digest and assimilate these so-called foods, which can lead to health problems. Refined white flour has also been bleached with chlorine and brominated with bromide, two poisonous chemicals that have been linked to causing thyroid and organ damage. (http://drlwilson.com/ARTICLES/BREAD.htm)
2) Conventional frozen meals. Most conventionally-prepared frozen meals are loaded with preservatives, processed salt, hydrogenated oils and other artificial ingredients, not to mention the fact that most frozen meals have been heavily pre-cooked, rendering their nutrient content minimal at best (especially after getting microwaved again at home). With the exception of a few truly healthy frozen meal brands such as Amy’s and Organic Bistro, most frozen meals are little more than disease in a box, so avoid them in favor of fresh foods. (http://www.4us2be.com)
3) White rice. Like white bread, white rice has been stripped of most of its nutrients, and separated from the bran and germ, two natural components that make up rice in its brown form. Even so-called “fortified” white rice is nutritionally deficient, as the body still processes this refined food much differently than brown rice, which is absorbed more slowly and does not cause the same spike in blood sugar that white rice does. (http://globalnaturopath.com)
4) Microwaveable popcorn. This processed food is a favorite among moviegoers and regular snackers alike, but it is one of the unhealthiest foods you can eat. Practically every component of microwaveable popcorn, from the genetically-modified (GM) corn kernels to the processed salt and preservative chemicals used to enhance its flavor, is unhealthy and disease-promoting. On top of this, microwaveable popcorn contains a chemical known as diacetyl that can actually destroy your lungs. If you love popcorn, stick with organic kernels that you can pop yourself in a kettle and douse with healthy ingredients like coconut oil, grass-fed butter, and Himalayan pink salt. (http://www.naturalnews.com)
5) Cured meat products with nitrates, nitrites. Deli meats, summer sausage, hot dogs, bacon, and many other meats sold at the grocery store are often loaded with sodium nitrite and other chemical preservatives that have been linked to causing heart disease and cancer. If you eat meat, stick with uncured, nitrite and nitrate-free varieties, and preferably those that come from organic, grass-fed animals. (http://www.naturalnews.com/028824_processed_meat_heart_disease.html)
6) Most conventional protein, energy bars. By the way they are often marketed, it might seem as though protein and energy bars are a strong addition to a healthy diet. But more often than not, these meal replacements contain processed soy protein, refined sugar, hydrogenated fat, and other harmful additives that contribute to chronic illness. Not all protein and energy bars are bad, of course — Thunderbird Energetica, Organic Food Bar, Boku Superfood, Vega Sport, PROBAR, and Zing all make healthy protein and energy bars. Just be sure to read the ingredient labels and know what you are buying.
7) Margarine. Hidden in all sorts of processed foods, margarine, a hydrogenated trans-fat oil, is something you will want to avoid at all costs for your health. Contrary to popular belief, butter and saturated fats in general are not unhealthy, especially when they are derived from pastured animals that feed on grass rather than corn and soy. And if animal-based fats are not for you, stick with extra-virgin coconut oil or olive oil rather than margarine. (http://www.naturalnews.com/027865_saturated_fat_health.html)
8) Soy milk and soy-based meat substitutes. One of the biggest health frauds of modern times, the soy craze is a fad that you will want to skip. Besides the fact that nearly all non-organic soy ingredients are of GM origin, most soy additives are processed using a toxic chemical known as hexane, which is linked to causing birth defects, reproductive problems, and cancer. Soy that has not been fermented is also highly estrogenic, which can throw your natural hormone balance out of whack. (http://www.naturalnews.com/026303_soy_protein_hexane.html)
9) “Diet” anything. Many so-called “diet” products on the market today contains artificial sweeteners like aspartame (Equal) and sucralose (Splenda), both of which are linked to causing neurological damage, gastrointestinal problems, and endocrine disruption. Many diet products also contain added chemical flavoring agents to take the place of fat and other natural components that have been removed to artificially reduce calorie content. Instead, stick with whole foods that are as close to nature as possible, including high-fat foods grown the way nature intended, and your body will respond surprisingly well. (http://www.naturalnews.com)
Sources for this article include:
http://www.rd.com/slideshows/15-foods-you-should-never-buy-again/

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Raw food healing diet (cleansing diet)

8:50 AM food, healing, Health, raw food, Weight Loss No Comments

Next in declining order of healing effectiveness is what I call a raw food
healing diet or cleansing diet. It consists of those very same watery fruits
and non-starchy vegetables one juices or makes into vegetable broths, but
eaten whole and raw. Heating food does two harmful things: it destroys
many vitamins, enzymes and other nutritional elements and it makes many
foods much harder to digest. So no cooked vegetables or fruits are allowed
because to maintain health on this limited regimen it is essential that every
possible vitamin and enzyme present in the food be available for digestion.
Even though still raw, no starchy or fatty vegetables or fruits are allowed
that contain concentrated calories like potatoes, winter squash, avocados,
sweet potatoes, fresh raw corn, dates, figs, raisins, or bananas. And
naturally, no salad dressings containing vegetable oils or (raw) ground
seeds are allowed. Nor are raw grains or other raw concentrated energy
sources.
When a person starts this diet they will at first experience considerable
weight loss because it is difficult to extract a large number of calories from
these foods (though I have seen people actually gain weight on a pure
melon diet, so much sugar do these fruits have, and well-chewed
watermelon seeds are very nourishing). Eating even large quantities of only
raw fruit and raw non-starchy vegetables results in a slow but steady
healing process about 10 to 20 percent as rapid as water fasting.
A raw food cleansing diet has several huge advantages. It is possible to
maintain this regimen and regularly do non-strenuous work for many
months, even a year or more without experiencing massive weight loss
and, more important to some people, without suffering the extremes of low
blood sugar, weakness and loss of ability to concentrate that happen when
water fasting. Someone on a raw food cleanse will have periods of lowered
energy and strong cravings for more concentrated foods, but if they have
the self-discipline to not break their cleansing process they can accomplish
a great deal of healing while still maintaining more or less normal (though
slower paced) life activities. However, almost no one on this diet is able to
sustain an extremely active life-style involving hard physical labor or
competitive sports. And from the very beginning someone on a raw food

cleanse must be willing and able to lie down and rest any time they feel
tired or unable to face their responsibilities. Otherwise they will inevitably
succumb to the mental certainty that their feelings of exhaustion or
overwhelm can be immediately solved by eating some concentrated food to
"give them energy." Such low-energy states will, however, pass quickly
after a brief nap or rest.
Something else gradually happens to a body when on such a diet. Do you
recall that I mentioned that after my own long fast I began to get more
"mileage" out of my food. A cleansed, healed body becomes far more
efficient at digestion and assimilation; a body that is kept on a raw food
cleansing diet will initially lose weight rapidly, but eventually weight loss
slows to virtually nothing and then stabilizes. However, long-term raw
fooders are usually thin as toothpicks.
Once starchy vegetables like potatoes or winter squash, raw or cooked, or
any cereals, raw or cooked, are added to a cleansing diet, the detoxification
and healing virtually ceases and it becomes very easy to maintain or even
gain weight, particularly if larger quantities of more concentrated foods like
seeds and nuts are eaten. Though this diet has ceased to be cleansing,
few if any toxins from misdigestion will be produced and health is easy to
maintain.
"Raw fooders" are usually people who have healed themselves of a serious
diseases and ever after continue to maintain themselves on unfired food,
almost as a matter of religious belief. They have become convinced that
eating only raw, unfired food is the key to extraordinarily long life and
supreme good health. When raw fooders wish to perform hard physical
work or strenuous exercise, they"ll consume raw nuts and some raw grains
such as finely-ground oats soaked overnight in warm water or deliciously
sweet "Essene bread," made from slightly sprouted wheat that is then
ground wet, made into cakes, and sun baked at temperatures below about
115 degrees Fahrenheit. Essene bread can be purchased in some health
food stores. However, little or no healing or detoxification can happen once
concentrated energy sources are added to the diet, even raw ones.
During my days at Great Oaks School I was a raw fooder for some years,
though I found it very difficult to maintain body heat on raw food during
chilly, rainy Oregon winters and eventually struck a personal compromise
where I ate about half my diet raw and the rest fired.

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