Tuesday, January 26, 2021

From the Desk of Donna Roth Monday, Jan 18/21


From the Desk of Donna Roth Monday, Jan 18/21

What I learned from Dr Tenpenny ?

Why is wheat obstructive to health?

Is organic wheat safe?

What supplements can bind toxic lectins?

Is Flax Hull Lignans the same as ground flax seeds?

What are the benefits of Flax Hull Lignans?

Recipe for flax seed wraps.

Guest speaker, Susann, relates her experience with TAFYH.

Words of Wisdom from Carol

Q and A; Please email your questions to kdroth@shaw.ca


Vaccine inserts tell us that they are mutagenic, carcinogenic, cause infertility

Hand sanitizers cause infertility.

Hundreds more doctors testifying that vaccines aren't safe or effective, in these documentaries....

1. Vaccination - The Silent Epidemic - http://bit.ly/1vvQJ2W

2. The Greater Good - http://bit.ly/1icxh8j

3. Shots In The Dark - http://bit.ly/1ObtC8h

4. Vaccination The Hidden Truth - http://bit.ly/KEYDUh

5. Vaccine Nation - http://bit.ly/1iKNvpU

6. Vaccination - The Truth About Vaccines - http://bit.ly/1vlpwvU

7. Lethal Injection - http://bit.ly/1URN7BJ

8. Bought - http://bit.ly/1M7YSlr

9. Deadly Immunity - http://bit.ly/1KUg64Z

10. Autism - Made in the USA - http://bit.ly/1J8WQN5

11. Beyond Treason - http://bit.ly/1B7kmvt

12. Trace Amounts - http://bit.ly/1vAH3Hv

13. Why We Don't Vaccinate - http://bit.ly/1KbXhuf

When did innocent until proven guilty become sick until proven healthy?

Dr Tenpenny

100% of all samples test positive if the CT is at 45.

There are 27 criteria that make the PCR testing inaccurate.

At one point 90% of the people said yes to this vaccine.

Today 67% are saying No to the vaccine.

They released it too fast and there was no testing.

Vit D 5000 IU a day, Zinc 4 a day, Vit C ascorbate 300 mg that’s about 6 Rosehips a day

Quercetin; Histablock stinging nettle, bitter orange, bromelain, quercetin( 2 a day)

If there are symptoms then double these amounts.


Wheat Threatens All Humans

While gluten makes up the lion’s share of protein in wheat, research reveals that modern wheat is capable of producing more than 23,000 different proteins, any one of which could trigger a potentially damaging inflammatory response. One protein in particular is wheat germ agglutinin (WGA). WGA is classified as alectin—a term for a protein produced by an organism to protect itself from predation.

All grains produce lectins, which selectively bind to unique proteins on the surfaces of bacteria, fungi, and insects. These proteins are found throughout the animal kingdom. One protein in particular for which WGA has an extremely high affinity is N-Acetylglucosamine. N-Acetylglucosamine richly adorns the casing of insects and plays an important role in the structure of the cellular walls of bacteria. More importantly, it is a key structural component in humans in a variety of tissues, including tendons, joint surfaces, cartilage, the lining of the entire digestive tract, and even the lining of the hundreds of miles of blood vessels found within each of us. Perlmutter

Even selecting organic isn’t safe Dr. Davis

This is true even if they are organic, traditional or heirloom, or sprouted. This is because grains contain toxic components naturally, only made worse by recent genetic manipulations.

  In people with conditions such as bipolar illness and schizophrenia, they yield effects such as impulsive behavior and paranoia; in children with attention deficit disorder and autism, they cause behavioral outbursts and shorten attention spans; in people prone to bulimia and binge eating disorder, they cause 24-hour-a-day food obsessions. In those prone to depression, they cause dark moods and even suicidal thoughts.

  In people without these conditions, grains only serve to trigger appetite in an irresistible, never-satisfied way. Most of us take in 400 calories (or more) per day from this appetite-increasing effect, sometimes as much as 1,000 or more calories per day. Some people even develop incapacitating and addictive relationships with food due to exposure to gliadin-derived opiates, often resulting food in obsessions in people prone to eating disorders.

Wheat lectins have been known to bind to glomerular capillary walls of the kidneys, to the mesangial cells of the kidneys and to the tubules of human kidneys. This suggests that nephropathy kidney disease may be caused by toxic lectins. A trial study of gluten avoidance in children with kidney disease indicated significant reduced protein in the urea.

Rheumatoid arthritis is another suspect of lectin disease. In the normal human the IgG immune molecules are chained to galactose, a type of sugar molecule that protects glucosamine of the joints. When the galactose of the IgG molecule is missing then the glucosamine loses it protection and becomes exposed.  Toxic lectins, thereby, enter through the gut membrane into the blood stream and bind to the exposed glucosamine triggering the symptoms of inflamed joints often diagnosed as rheumatoid arthritis. Besides avoiding all toxic lectins found in cereals, night shades, and beans the health product, glucosamine, binds toxic lectins and is very effective in soothing inflammatory responses in arthritis.

There is scientifically documentation that Colostrum binds toxic lectins from the blood stream. It is suggested that Colostrum be taken on an empty stomach.

Flax seeds ground is not the same as Flax Lignans

It has been brought to my attention that I need to explain the difference between ground flax seed and Flax Hull Lignans from Natures Sunshine. Flax Lignans are extracted from the hulls of flax seed, It is a concentrated form of lignans and does not include the seed in its crushed form. One scoop of Nature’s Sunshine’s Flax Hull Lignans is equivalent to 2 gallons of flax seed.

Consequently the nutrients in the Flax Hull Lignans are very concentrated where one teaspoon of Flax Hull Lignans contains the nutritional equivalent of two gallons of flax seed. Lignans are a group of chemical compounds that work together to provide amazing health benefits. Flax Hull Lignans contains 27 different lignans and the major lignan in flax seed is called secoisolariciresinol diglucoside, SDG, Once it hits the intestines it has power to wipe out cancer, as well as battle diabetes, shrink enlarged prostates, boost the immune system and bring the hormones into balance. Each scoop of the Lignans contains 150-300 mg of SDG

An exciting study was carried out in Canada on a group of postmenopausal women with newly diagnosed breast cancer. Each day for a month, the women in the test group ate a flaxseed muffin containing a predetermined concentration of SDG. After only one month, the growth of the cancer cells was reduced by 34.2%. Even better,31% of cancer cells were completely killed, and the expression of the cancer growth receptor Her2 (c-erB2) decreased by 71%”. Her2 is a gene that helps to regulate cell growth. Some breast cancers, ovarian cancers and stomach cancers have multiple copies of unnecessary Her2 genes whereby cell growth regulation goes out of control. The SDG found in Flax Hull Lignans brings this process to a halt and causes the cancer cells to die.

TAFYH team 59 starts on Thursday and there are 7 people registered for this team. This was a very easy team to organize. It started with Gayle who sent me an email to register for TAFYH along with her husband, then her sister came on board and before I knew it 7 people came on board.

Susann a TAFYH grad, has also decided to take the TAFYH leader training will tell you her experience in TAFYH.

FLAX Seed Wraps from Susann


1 cup Golden Flaxseed Meal

2 tablespoons Coconut Flour

½ teaspoon Xanthan Gum

½ teaspoon Salt

1 tablespoon Butter or Coconut Oil for dairy free

1 cup Water boiling


Place flaxseed meal, coconut flour, xanthan gum, and salt into a heatproof bowl.

Add the butter to the boiling water then add to the dry ingredients, mix into a sticky dough. Leave to cool down for 10-15 minutes. The dough will be quite sticky, as always, I recommend wearing food safe gloves when handling it.

Preheat your oven to 180C/355F.

Split the dough into 6 balls (the entire dough can also be rolled out at a big sheet and an 8in cutter used to shape the tortillas).

Roll each ball out between 2 sheets of parchment paper until 2mm/ 1/8in thin.

Remove the top sheet then place the bottom sheet of parchment (with the tortilla on it) onto a cookie sheet and bake for 5 minutes, then flip the wrap over and bake for another 3-5 minutes. The tortilla will be soft and pliable.