A healthy intestinal environment is
the very foundation of good health.
And one of the best ways to keep
your intestines in good health is to
ensure a proper balance of gut flora
(friendly bacteria).
Having a healthy population of
gut flora alleviates several uncomfortable
conditions like gas and
bloating, diarrhea, constipation,
Irritable Bowel Syndrome, yeast
overgrowth and general intestinal
discomfort.
But that’s just the beginning. The
benefits of maintaining good intestinal
bacteria levels go far beyond
easing intestinal discomforts. Gut
flora produce certain B vitamins
and even omega-3 fatty acids.
They’re responsible for producing
digestive enzymes like lactase, and
powerful immune factors.
But this critical ecosystem is
fragile and easily disturbed. Some
antibiotics can completely kill off
Hippocrates said...
Eating alone will not keep a
man well; he must also take
exercise. For food and exercise,
while possessing opposite qualities,
yet work together to produce
health.
—Hippocrates, 5th Century
Do vitamins extend
lifespan?
In a UCLA report in 1992 it was
announced that men who took
800 mg a day of vitamin C lived
six years longer than those who
consumed the FDA's recommended
daily allowance of
60 mg a day. The study, which
evaluated 11,348 participants
over a ten year period of time,
showed that high vitamin C
intake extended average life
span and reduced mortality from
cardiovascular disease by 42%.
This study was published in the
journal Epidemiology (1992;
3:3, pp 194-202).
In another study involving
11,178 participants (published in
The American Journal of
Clinical Nutrition August 1996),
those who took vitamin C and E
supplements experienced a 42%
reduction in overall mortality.
Yellow pigment is a
potent antioxidant
Science has discovered that
turmeric, the yellow compound
in curcumin, has some impressive
antioxidant properties.
Some of its published benefits
include cardiovascular support,
and reduced inflammation. You
can find turmeric in the NSP’s
Super Trio Pack.
Healthy Bits
the beneficial bacteria in the gut.
Steroid drugs like cortisone and
prednisone, as well as birth control
pills and chemotherapy can also
upset your gut flora. In addition,
poor nutrition and weak digestion
can impair the efficiency of intestinal
bacteria, as can stress, trauma,
surgery, or parasitic infestation.
When the number or activity
level of your good bacteria drops
too low, it opens the door for harmful
bacteria to proliferate, allowing
the opportunity for diseases to
develop.
Keeping your population of
friendly bacteria up is an important
step to good health. To restore
friendly bacteria take a daily supplement
and you’ll soon be back in
balance.
Supplement daily with
Bifidophilus Flora Force or
Acidophilus/Bifidobacterium.
Saturday, November 5, 2011
Healthy Tidbits
Healthy Tidbits
Hippocrates said...
Eating alone will not keep a
man well; he must also take
exercise. For food and exercise,
while possessing opposite qualities,
yet work together to produce
health.
—Hippocrates, 5th Century
Do vitamins extend
lifespan?
In a UCLA report in 1992 it was
announced that men who took
800 mg a day of vitamin C lived
six years longer than those who
consumed the FDA's recommended
daily allowance of
60 mg a day. The study, which
evaluated 11,348 participants
over a ten year period of time,
showed that high vitamin C
intake extended average life
span and reduced mortality from
cardiovascular disease by 42%.
This study was published in the
journal Epidemiology (1992;
3:3, pp 194-202).
In another study involving
11,178 participants (published in
The American Journal of
Clinical Nutrition August 1996),
those who took vitamin C and E
supplements experienced a 42%
reduction in overall mortality.
Yellow pigment is a
potent antioxidant
Science has discovered that
turmeric, the yellow compound
in curcumin, has some impressive
antioxidant properties.
Some of its published benefits
include cardiovascular support,
and reduced inflammation. You
can find turmeric in the NSP’s
Super Trio Pack.
Hippocrates said...
Eating alone will not keep a
man well; he must also take
exercise. For food and exercise,
while possessing opposite qualities,
yet work together to produce
health.
—Hippocrates, 5th Century
Do vitamins extend
lifespan?
In a UCLA report in 1992 it was
announced that men who took
800 mg a day of vitamin C lived
six years longer than those who
consumed the FDA's recommended
daily allowance of
60 mg a day. The study, which
evaluated 11,348 participants
over a ten year period of time,
showed that high vitamin C
intake extended average life
span and reduced mortality from
cardiovascular disease by 42%.
This study was published in the
journal Epidemiology (1992;
3:3, pp 194-202).
In another study involving
11,178 participants (published in
The American Journal of
Clinical Nutrition August 1996),
those who took vitamin C and E
supplements experienced a 42%
reduction in overall mortality.
Yellow pigment is a
potent antioxidant
Science has discovered that
turmeric, the yellow compound
in curcumin, has some impressive
antioxidant properties.
Some of its published benefits
include cardiovascular support,
and reduced inflammation. You
can find turmeric in the NSP’s
Super Trio Pack.
Indigestion
Indigestion
Many people who suffer from indigestion
are actually deficient in
digestive enzymes.
The process of digesting food
starts in the mouth, where chewing
and saliva begin the breakdown of
food. The process is then continued
in the stomach and intestines. Raw
fruits and vegetables contain their
own digestive enzymes to help in
their own digestion. However,
meats and other cooked foods are
devoid of enzymes and are hard on
the digestive system.
Over the years our digestive system
falters from dietary abuses and
Acid indigestion may mean
not enough enzymes
a reduction in digestive fluids.
Digestive enzyme supplements to
the rescue! By taking digestive
enzymes with meals you can reduce
digestive upsets because the
enzymes help your body digest
food. Digestive enzymes also help
you absorb more of your food’s
nutrients.
7
Many people who suffer from indigestion
are actually deficient in
digestive enzymes.
The process of digesting food
starts in the mouth, where chewing
and saliva begin the breakdown of
food. The process is then continued
in the stomach and intestines. Raw
fruits and vegetables contain their
own digestive enzymes to help in
their own digestion. However,
meats and other cooked foods are
devoid of enzymes and are hard on
the digestive system.
Over the years our digestive system
falters from dietary abuses and
Acid indigestion may mean
not enough enzymes
a reduction in digestive fluids.
Digestive enzyme supplements to
the rescue! By taking digestive
enzymes with meals you can reduce
digestive upsets because the
enzymes help your body digest
food. Digestive enzymes also help
you absorb more of your food’s
nutrients.
7
Migraine Headahes
Migraine Facts: Know the
symptoms
It is estimated that 30 million North
Americans suffer from migraine
headaches on a regular basis.
For unknown reasons, migraine
headaches are three times more
common in women than
in men. Most migraine sufferers
(about 60 percent) experience their
first attack before the age of twenty.
Symptoms of migraine may
include:
• Moderate to severe pain on one
or both sides of the head
• Pulsating or throbbing pain
• Pain worse with physical activity
• Nausea with or without vomiting
• Sensitivity to light or sound
Approximately 20 percent of people
with migraines experience
what's called an aura prior to the
migraine. Symptoms of an aura
include flashes of light, zig zags, or
blind spots in your vision or tingling
in one arm or leg.
There is a natural solution called
Feverfew. Feverfew has traditionally
been used to alleviate or lessen
the severity of migraine headaches,
and to reduce the intensity and
Plant relief for migraine sufferers
duration of migraine headaches.
High Potency Feverfew provides
six times more parthenolides—its
active ingredient—per capsule than
the regular feverfew supplements
sold on the market.
For the most
effective relief
take High
Potency
Feverfew on a
regular basis to
reduce the frequency
and
intensity of
migraines.
Nothing written or portrayed in this publication should be taken as prescription, diagnoses or a substitute for consultation
with a competent health professional. It is advisable to seek the advice of your doctor concerning any ailment or when
starting a supplement program. For educational purposes only. www.naturessunshine.ca Stock #15638-0 (15)
8
symptoms
It is estimated that 30 million North
Americans suffer from migraine
headaches on a regular basis.
For unknown reasons, migraine
headaches are three times more
common in women than
in men. Most migraine sufferers
(about 60 percent) experience their
first attack before the age of twenty.
Symptoms of migraine may
include:
• Moderate to severe pain on one
or both sides of the head
• Pulsating or throbbing pain
• Pain worse with physical activity
• Nausea with or without vomiting
• Sensitivity to light or sound
Approximately 20 percent of people
with migraines experience
what's called an aura prior to the
migraine. Symptoms of an aura
include flashes of light, zig zags, or
blind spots in your vision or tingling
in one arm or leg.
There is a natural solution called
Feverfew. Feverfew has traditionally
been used to alleviate or lessen
the severity of migraine headaches,
and to reduce the intensity and
Plant relief for migraine sufferers
duration of migraine headaches.
High Potency Feverfew provides
six times more parthenolides—its
active ingredient—per capsule than
the regular feverfew supplements
sold on the market.
For the most
effective relief
take High
Potency
Feverfew on a
regular basis to
reduce the frequency
and
intensity of
migraines.
Nothing written or portrayed in this publication should be taken as prescription, diagnoses or a substitute for consultation
with a competent health professional. It is advisable to seek the advice of your doctor concerning any ailment or when
starting a supplement program. For educational purposes only. www.naturessunshine.ca Stock #15638-0 (15)
8
Antiperspirants and Cancer
Studies Link Antiperspirants to Cancer
For years the link between breast
cancer and antiperspirants has been
scoffed at and regarded an urban
myth due to a lack of evidence.
That was until British researchers
found chemicals used in antiperspirants
and other cosmetic products
in breast tumors.
"Our research certainly does not
prove causality, but we believe that
in a few of these tumors the level of
this chemical was high enough to
promote breast cancer cell growth,”
says lead researcher Philippa
Darbre, PhD.
In a more recent study, British
researcher Dr Chris Exley, showed
that higher concentrations of aluminum
salts, a common ingredient
in antiperspirants, can be found in
breast tissue and breast fat nearest
to the underarm region. In 17 breast
cancer patients who underwent a
mastectomy, aluminum was found
to have passed through the underarm
skin and into breast tissue.
“Aluminum is a metalloestrogen,
it is genotoxic, is bound by DNA
and has been shown to be
carcinogenic. The confirmed
presence of aluminum
in breast tissue
biopsies highlights its
potential as a possible
factor in the aetiology of
breast cancer,” said Dr.
Exley.
Aluminum used in
antiperspirants acts as
estrogen and therefore
could increase the risk of
other estrogen-related
cancers, such as prostate
cancer, and may also
interfere with hormonal
balance.
There is a natural,
effective alternative to
antiperspirants that might
just reduce your risk of some cancers.
Natural deodorants made of large
alum molecules in a salt form that
cannot be absorbed into the body or
blood stream are available. They
don’t contain aluminum that can
clog pores or enter the body.
Neither do they stop the natural
process of perspiration
in attempting to eliminate
odour. Natural deodorants
work by keeping the bacteria
on the skin from multiplying.
They effectively
impede the growth of bacteria
by raising the pH level
of the skin, forming a highalkaline
environment that
stops bacteria in its tracks.
Natural deodorants don’t
just mask odour but actually
eliminate it.
Sadly, despite this new
evidence and the availability
of healthy alternatives for
women and men, the
antiperspirant/cosmetic
industry still claims the cancer link
to its products is a myth.
NSP offers Crystal Clear, a natural
deodorant that is safe and effective
for both women and men.
Source: www.about.com (Pam Stephan's
Breast Cancer Blog);
www.sciencedaily.com;www.webmd.com
For years the link between breast
cancer and antiperspirants has been
scoffed at and regarded an urban
myth due to a lack of evidence.
That was until British researchers
found chemicals used in antiperspirants
and other cosmetic products
in breast tumors.
"Our research certainly does not
prove causality, but we believe that
in a few of these tumors the level of
this chemical was high enough to
promote breast cancer cell growth,”
says lead researcher Philippa
Darbre, PhD.
In a more recent study, British
researcher Dr Chris Exley, showed
that higher concentrations of aluminum
salts, a common ingredient
in antiperspirants, can be found in
breast tissue and breast fat nearest
to the underarm region. In 17 breast
cancer patients who underwent a
mastectomy, aluminum was found
to have passed through the underarm
skin and into breast tissue.
“Aluminum is a metalloestrogen,
it is genotoxic, is bound by DNA
and has been shown to be
carcinogenic. The confirmed
presence of aluminum
in breast tissue
biopsies highlights its
potential as a possible
factor in the aetiology of
breast cancer,” said Dr.
Exley.
Aluminum used in
antiperspirants acts as
estrogen and therefore
could increase the risk of
other estrogen-related
cancers, such as prostate
cancer, and may also
interfere with hormonal
balance.
There is a natural,
effective alternative to
antiperspirants that might
just reduce your risk of some cancers.
Natural deodorants made of large
alum molecules in a salt form that
cannot be absorbed into the body or
blood stream are available. They
don’t contain aluminum that can
clog pores or enter the body.
Neither do they stop the natural
process of perspiration
in attempting to eliminate
odour. Natural deodorants
work by keeping the bacteria
on the skin from multiplying.
They effectively
impede the growth of bacteria
by raising the pH level
of the skin, forming a highalkaline
environment that
stops bacteria in its tracks.
Natural deodorants don’t
just mask odour but actually
eliminate it.
Sadly, despite this new
evidence and the availability
of healthy alternatives for
women and men, the
antiperspirant/cosmetic
industry still claims the cancer link
to its products is a myth.
NSP offers Crystal Clear, a natural
deodorant that is safe and effective
for both women and men.
Source: www.about.com (Pam Stephan's
Breast Cancer Blog);
www.sciencedaily.com;www.webmd.com
Urinary Tract Infection
38. Urinary Tract Infection and Weight Loss
Terry had just completed a 3 day course with Donna Roth and she was all fired up about taking her health on ,in a big way . She was several pounds overweight, feeling fat and uncomfortable. She had in the past experienced urinary tract infections that created those horrible burning sensations whenever she went to the bathroom. Purchasing the book , Paleo Diet by Dr Cordain and the essential Nature’s Sunshine products was Terry’s first step. Now armed with knowledge and determination Terry started her herbal routine ;
Probiotic 11 , 2 capsules first thing in the morning,
A shake with frozen berries, whey protein as in NutriBurn and Chinese Mineral Chi Tonic,
Drinking lots of water and Chlorophyll to flush the system then exercise .
Sugar and grains were totally eliminated.
Parsley, Capsicum and Super Omega 3 were taken with each meal
These products were indicated by a Zyto scan and Donna Roth’s muscle testing technique. When the occasional hunger or craving struck Terry , she simply ate some almonds. Only one week into the program Terry, feeling quite confident and in control , started to feel that awful dreaded sensation of burning within the urinary tract, a feeling she had in the past identified with as a urinary tract infection. The thought of going to the doctor crossed her mind but only for an instant when she came to the realization that the only thing the doctor could do for her was to prescribe an antibiotic which she had succumbed to in the past. But not this time ! An absolute “AHA” moment hit her! “If I but feed my body what it really needs then my body will heal itself .” That statement struck her as profound and almost new founded ! The course had taught her to take control. to be empowered and to trust in the obvious. Yes her body would heal even without the antibiotics that she was taught to rely on in the past. The past was the past and this was no longer a part of her being. Terry had entered into the dark tunnel of the unknown . Would she live through this without antibiotics. Would these simple herbs really heal her body? All kinds of questions flooded her anxious mind. She dived into this program with purpose . She increased her water consumption with lots of Chlorophyll, she increased the Parsley especially designed for the kidneys to 8 capsules a day. The end was certainly nowhere in sight. The bloating was getting worse and the pain was in no way subsiding. Day three and still no results and things were now even worse than ever ! Fright was almost ready to take over. However, one thing was clear; quitting was not an option. The words from Donna’s course kept ringing in her ears, “Feed the body and allow the body to take its course of action and give it time to heal. Infections usually take about 3 to 7 days.” The morning of the fourth day finally arrived . Terry woke up to use the bathroom. The bloating was gone . The pain had subsided. The burning sensation was no longer there . In truth the urinary tract infection was gone! “ I had just crossed the threshold of the incredible ! I had cured my urinary tract infection without any antibiotics! “ Now onto the scale for the morning weigh–in : two pounds lighter and 5 pounds in total since starting the program one week ago. How empowering to know that your body will heal all on its own once you provide it with the nutrition it needs to do the healing!
Terry had just completed a 3 day course with Donna Roth and she was all fired up about taking her health on ,in a big way . She was several pounds overweight, feeling fat and uncomfortable. She had in the past experienced urinary tract infections that created those horrible burning sensations whenever she went to the bathroom. Purchasing the book , Paleo Diet by Dr Cordain and the essential Nature’s Sunshine products was Terry’s first step. Now armed with knowledge and determination Terry started her herbal routine ;
Probiotic 11 , 2 capsules first thing in the morning,
A shake with frozen berries, whey protein as in NutriBurn and Chinese Mineral Chi Tonic,
Drinking lots of water and Chlorophyll to flush the system then exercise .
Sugar and grains were totally eliminated.
Parsley, Capsicum and Super Omega 3 were taken with each meal
These products were indicated by a Zyto scan and Donna Roth’s muscle testing technique. When the occasional hunger or craving struck Terry , she simply ate some almonds. Only one week into the program Terry, feeling quite confident and in control , started to feel that awful dreaded sensation of burning within the urinary tract, a feeling she had in the past identified with as a urinary tract infection. The thought of going to the doctor crossed her mind but only for an instant when she came to the realization that the only thing the doctor could do for her was to prescribe an antibiotic which she had succumbed to in the past. But not this time ! An absolute “AHA” moment hit her! “If I but feed my body what it really needs then my body will heal itself .” That statement struck her as profound and almost new founded ! The course had taught her to take control. to be empowered and to trust in the obvious. Yes her body would heal even without the antibiotics that she was taught to rely on in the past. The past was the past and this was no longer a part of her being. Terry had entered into the dark tunnel of the unknown . Would she live through this without antibiotics. Would these simple herbs really heal her body? All kinds of questions flooded her anxious mind. She dived into this program with purpose . She increased her water consumption with lots of Chlorophyll, she increased the Parsley especially designed for the kidneys to 8 capsules a day. The end was certainly nowhere in sight. The bloating was getting worse and the pain was in no way subsiding. Day three and still no results and things were now even worse than ever ! Fright was almost ready to take over. However, one thing was clear; quitting was not an option. The words from Donna’s course kept ringing in her ears, “Feed the body and allow the body to take its course of action and give it time to heal. Infections usually take about 3 to 7 days.” The morning of the fourth day finally arrived . Terry woke up to use the bathroom. The bloating was gone . The pain had subsided. The burning sensation was no longer there . In truth the urinary tract infection was gone! “ I had just crossed the threshold of the incredible ! I had cured my urinary tract infection without any antibiotics! “ Now onto the scale for the morning weigh–in : two pounds lighter and 5 pounds in total since starting the program one week ago. How empowering to know that your body will heal all on its own once you provide it with the nutrition it needs to do the healing!
Wednesday, November 2, 2011
Chinese Herbals
Chinese Herbals
LIV-C (Brings about harmony)
Normalizes liver and gallbladder function; reduces hyperactivity; strengthens digestion; relieves nervous stress; nourishes blood; regulates menstruation; relieves cramping and
tension; calms agitation and irritation; enhances circulation
of Chi.
Stock# 1862-8
STR-C (Pacifies the spirit)
Normalizes heart functions; calms the nervous system;relieves inflammation; settles rising Chi; opens up circulation of Chi in the chest; clears Chi that irritates the intestines and urinary tract; reduces excitability; stabilizes emotions; improves memory; purges excess Chi.Stock# 1871-0
AG-C (Clears the congestion)
Clears stagnant moisture in the digestive system; relievesreaction to foods; settles nausea; normalizes appetite; normalizes the digestive system and the nerves; relieves congestion of the gastrointestinal tract and the joints; broadens interests; expands thinking.Stock# 1870-4
AL-C (Ventilates the lungs)
Removes congestion; improves digestion; normalizes lungfunctions, clears phlegm; relieves inflammation; aids circulation in the upper body; helps one to look up and let goof the past; relaxes defensive posture; tonifies Chi; deepens breathing.Stock# 1864-0
K-C (Clears the dampness)
Removes excess moisture; relieves swelling; restores normal function of the kidney and bladder; normalizes tissuesof the urinary tract; relieves the stress of edema; clarifiesand focuses attention; clears excessive moisture.Stock# 1872-5
IF-C (Clears the heat)
Cools the blood; clears the excess; normalizes tissues ofthe head; activates circulation of Chi and blood; calms agitation; harmonizes internal feelings with external expression; clears excess Chi. Stock# 1874-3
AD-C (Relieves the depression)
Settles agitation; disperses congested Chi, moisture, andblood; regulates the hormones; relieves tightness in the chest and congestion; activates circulation of Chi and blood; opens a wider view of the world; relieves emphasis on personal conditions; promotes circulation of Chi. Stock# 1877-2
BP-C (Nourishes the blood)
Enhances immune functions; normalizes menstruation; normalizes liver and cellular functions; vitalizes blood circulation; softens responses; increases decisiveness; strengthens Chi; strengthens lower body. Stock# 1882-1
HS-C (Nurtures the heart)
Nourishes the blood; tonifies Yin; normalizes the heart functions; improves circulation in the chest; strengthens lower body; clarifies mind; improves memory; strengthens will; strengthens Chi and Yang; nurtures the heart. Stock# 1884-7
UC-C (Warms the centre)
Enhances absorption and utilization of nutrients; removesexcessive moisture; normalizes the digestive functions; strengthens the muscles supporting the internal organs; activates circulation of Chi in the interior and the limbs; increases responsiveness. Stock# 1891-4
LH-C (Supports the weak)
Moistens dryness; reduces feverish feeling; aids utilization of nutrients; normalizes lung functions; relaxes tension in the chest; restores sense of power and strength; tonifies and consolidates Chi. Stock# 1890-3
KB-C (Strengthens the bones)
Improves hearing; regulates hormones; normalizes function of kidney and bladder; strengthens will and drive; tonifies Chi and Yang. Stock# 1883-3
HY-C (Nourishes the Yin)
Moistens the dryness; regulates the hormones and the circulation; strengthens lower body; cools the blood; strengthens will; relaxes overbearing nature; tonifies and regulates the Chi. Stock# 1885-0
IMM-C (Generates the pulse)
Restores normal organ functions; nourishes the blood; strengthens the bones; regulates the moisture; normalizes the immune system; enhances circulation; improves outlook on life; tonifies Chi and Yang. Stock# 1892-6
LIV-C (Brings about harmony)
Normalizes liver and gallbladder function; reduces hyperactivity; strengthens digestion; relieves nervous stress; nourishes blood; regulates menstruation; relieves cramping and
tension; calms agitation and irritation; enhances circulation
of Chi.
Stock# 1862-8
STR-C (Pacifies the spirit)
Normalizes heart functions; calms the nervous system;relieves inflammation; settles rising Chi; opens up circulation of Chi in the chest; clears Chi that irritates the intestines and urinary tract; reduces excitability; stabilizes emotions; improves memory; purges excess Chi.Stock# 1871-0
AG-C (Clears the congestion)
Clears stagnant moisture in the digestive system; relievesreaction to foods; settles nausea; normalizes appetite; normalizes the digestive system and the nerves; relieves congestion of the gastrointestinal tract and the joints; broadens interests; expands thinking.Stock# 1870-4
AL-C (Ventilates the lungs)
Removes congestion; improves digestion; normalizes lungfunctions, clears phlegm; relieves inflammation; aids circulation in the upper body; helps one to look up and let goof the past; relaxes defensive posture; tonifies Chi; deepens breathing.Stock# 1864-0
K-C (Clears the dampness)
Removes excess moisture; relieves swelling; restores normal function of the kidney and bladder; normalizes tissuesof the urinary tract; relieves the stress of edema; clarifiesand focuses attention; clears excessive moisture.Stock# 1872-5
IF-C (Clears the heat)
Cools the blood; clears the excess; normalizes tissues ofthe head; activates circulation of Chi and blood; calms agitation; harmonizes internal feelings with external expression; clears excess Chi. Stock# 1874-3
AD-C (Relieves the depression)
Settles agitation; disperses congested Chi, moisture, andblood; regulates the hormones; relieves tightness in the chest and congestion; activates circulation of Chi and blood; opens a wider view of the world; relieves emphasis on personal conditions; promotes circulation of Chi. Stock# 1877-2
BP-C (Nourishes the blood)
Enhances immune functions; normalizes menstruation; normalizes liver and cellular functions; vitalizes blood circulation; softens responses; increases decisiveness; strengthens Chi; strengthens lower body. Stock# 1882-1
HS-C (Nurtures the heart)
Nourishes the blood; tonifies Yin; normalizes the heart functions; improves circulation in the chest; strengthens lower body; clarifies mind; improves memory; strengthens will; strengthens Chi and Yang; nurtures the heart. Stock# 1884-7
UC-C (Warms the centre)
Enhances absorption and utilization of nutrients; removesexcessive moisture; normalizes the digestive functions; strengthens the muscles supporting the internal organs; activates circulation of Chi in the interior and the limbs; increases responsiveness. Stock# 1891-4
LH-C (Supports the weak)
Moistens dryness; reduces feverish feeling; aids utilization of nutrients; normalizes lung functions; relaxes tension in the chest; restores sense of power and strength; tonifies and consolidates Chi. Stock# 1890-3
KB-C (Strengthens the bones)
Improves hearing; regulates hormones; normalizes function of kidney and bladder; strengthens will and drive; tonifies Chi and Yang. Stock# 1883-3
HY-C (Nourishes the Yin)
Moistens the dryness; regulates the hormones and the circulation; strengthens lower body; cools the blood; strengthens will; relaxes overbearing nature; tonifies and regulates the Chi. Stock# 1885-0
IMM-C (Generates the pulse)
Restores normal organ functions; nourishes the blood; strengthens the bones; regulates the moisture; normalizes the immune system; enhances circulation; improves outlook on life; tonifies Chi and Yang. Stock# 1892-6
Monday, October 24, 2011
Ellen's Cancer Success Story
Ellen’s Cancer Story
In January 2009, Ellen was diagnosed with colon cancer. She was surprised because she had experienced absolutely no symptoms and it was only through self- discovery that she discovered a lump in her colon area. Prior to this discovery she had experienced a bruised feeling in the area for a few days. She immediately started a supplement program recommended to her by Total Wellness. One month later at a routine doctors appointment she mentioned the lump. The doctor immediately set up a meeting with a surgeon who did a colonoscopy and it was confirmed that she did have cancer. Surgery was recommended. Ellen, at this point, was immersed in research and reading. She went on line and studied the work of Dr. Jerry McLaughlin and his work with Paw Paw and the work of Dr. Otto Warburg(Nobel Prize for Medicine recipient) and his documentation that cancer is fed by the fermentation of sugar. Such findings were very encouraging. Surgery was a tough decision to make but, after much consideration, she decided to have the growth surgically removed in April of 2009. Her surgeon was very competent and performed the surgery laparoscopically. It was a stage 2 cancer, but the lymph and blood tests came back negative. She healed very quickly and she credits this to the supplement program she was on. She was referred to an oncologist who recommended “preventative chemo”. With all the reading she had done, she was definitely not considering chemo or radiation. Ellen read about the side effects of the chemo that was recommended and they were horrible. When she asked the oncologist what her odds were, she was told that with surgery alone, 85%, and with the preventative chemo round, they would increase by 3%. What a small gain for so much damage to the body! It would be destroyed by more than 3%. She declined. She had in the past witnessed her sister undergoing chemo and it was “pure hell”. Ellen had read Donna Roth’s book, Practical Solution to the Cancer Injury Manual. She chose to do the Paw Paw program using Silver Guard, Zambrosa, Chinese Mineral Chi Tonic, Flax Hull Lignans, Chlorophyll, Green Zone, Vitamin D3, Paw Paw, Protease Plus, exercise, and meditation. She changed her diet eliminating sugar, grains, and dairy. During this time she lost 25 pounds. She faithfully followed the program for 8 months. She has blood work done every 3 to 6 months and the results have always come back negative. She is very aware of what she eats and continues to do the Paw Paw program twice a year. She never felt fearful through this experience. Reading and research took care of that. She is very appreciative for Donna Roth’s Manual, Knock Out by Suzanne Summers, and the support of Total Wellness. They all offer hope and encourage us to take responsibility for our health.
It is now October 2011 and Ellen is in great health and has allowed her story to stand in this book to give others who may be diagnosed with cancer, confidence and support.
In January 2009, Ellen was diagnosed with colon cancer. She was surprised because she had experienced absolutely no symptoms and it was only through self- discovery that she discovered a lump in her colon area. Prior to this discovery she had experienced a bruised feeling in the area for a few days. She immediately started a supplement program recommended to her by Total Wellness. One month later at a routine doctors appointment she mentioned the lump. The doctor immediately set up a meeting with a surgeon who did a colonoscopy and it was confirmed that she did have cancer. Surgery was recommended. Ellen, at this point, was immersed in research and reading. She went on line and studied the work of Dr. Jerry McLaughlin and his work with Paw Paw and the work of Dr. Otto Warburg(Nobel Prize for Medicine recipient) and his documentation that cancer is fed by the fermentation of sugar. Such findings were very encouraging. Surgery was a tough decision to make but, after much consideration, she decided to have the growth surgically removed in April of 2009. Her surgeon was very competent and performed the surgery laparoscopically. It was a stage 2 cancer, but the lymph and blood tests came back negative. She healed very quickly and she credits this to the supplement program she was on. She was referred to an oncologist who recommended “preventative chemo”. With all the reading she had done, she was definitely not considering chemo or radiation. Ellen read about the side effects of the chemo that was recommended and they were horrible. When she asked the oncologist what her odds were, she was told that with surgery alone, 85%, and with the preventative chemo round, they would increase by 3%. What a small gain for so much damage to the body! It would be destroyed by more than 3%. She declined. She had in the past witnessed her sister undergoing chemo and it was “pure hell”. Ellen had read Donna Roth’s book, Practical Solution to the Cancer Injury Manual. She chose to do the Paw Paw program using Silver Guard, Zambrosa, Chinese Mineral Chi Tonic, Flax Hull Lignans, Chlorophyll, Green Zone, Vitamin D3, Paw Paw, Protease Plus, exercise, and meditation. She changed her diet eliminating sugar, grains, and dairy. During this time she lost 25 pounds. She faithfully followed the program for 8 months. She has blood work done every 3 to 6 months and the results have always come back negative. She is very aware of what she eats and continues to do the Paw Paw program twice a year. She never felt fearful through this experience. Reading and research took care of that. She is very appreciative for Donna Roth’s Manual, Knock Out by Suzanne Summers, and the support of Total Wellness. They all offer hope and encourage us to take responsibility for our health.
It is now October 2011 and Ellen is in great health and has allowed her story to stand in this book to give others who may be diagnosed with cancer, confidence and support.
Sunday, October 9, 2011
The Disappearing Nutrients
The Disappearing Nutrients in America's Orchards
By Alex Jack
December 14, 2004
"Will an apple a day with 40% less vitamin A, 40% less iron, and 30% less phosphorus still keep the doctor away?"
Fruit Basket Upset:
The Disappearing Nutrients in America's Orchards
To get the same calcium content from fresh veggies today as when JFK was president, you'd have to eat twice as much broccoli. To get the same amount of iron as when the Beatles were singing "We All Live in a Yellow Submarine," you'd have to eat four times as many collard greens. To maintain your vitamin A and C levels under the next administration, it will take three times as much cauliflower and twice as much watercress as during the Nixon and Watergate era. These are a few of the conclusions gleaned from comparing the U.S. government's food composition tables from the 1960s and 1970s to the present day.
Despite more food consciousness, the quality of the America's food supply continues to hemorrhage. Since it was reported several years ago that the vitamin and mineral content of the nation's garden vegetables had declined 25 to 50% in the last generation, the U.S. Department of Agriculture has done nothing to reverse this trend except deny that it could be connected with the environmental crisis and government policies supporting chemical agriculture .
Citing my earlier research, Organic Gardening magazine ran an open letter addressed to the Secretary of Agriculture demanding an answer to the questions raised by his agency's own data. "It is true that in many (but not all) cases, the apparent nutrient content of these vegetables has decreased," Phyllis E. Johnson, director of the USDA's Agricultural Research Service, admitted in a response on behalf of the Secretary of Agriculture. She listed thirteen variables that affect nutrient data. In respect to chemical agriculture, she stated, "We are not aware of specific data showing a linkage between over application of nitrogen fertilizer and decreases in food nutrient content. In some cases, nitrogen application has been found to increase the uptake of trace elements into the edible portions of plants." She also rejected the theory that acid rain (which reduces calcium and other mineral content in forests) could affect cropland in the same way.
Over the last several years, conventional horticulture magazines, trade journals for the produce industry, and the mainstream press picked up on the story and brought it to the attention of millions of their readers. But there still has been no comprehensive study of the disappearing nutrients in the nation's food supply or official proposals to remedy it.
In fact, despite the USDA's new user-friendly database on the Internet, it appears that virtually none of the new nutrient data is finding its way into reference books or food labels. A spot check of several popular books on diet and health at Barnes and Noble found that every one used nutritional data from a generation ago. Similarly, most food labels appear to reflect nutritional levels that prevailed during the Cold War but no longer exist. (What food manufacturer would want to switch to new labels showing lower vitamin and mineral content than before?) The implication is that hundreds of millions of meals that are prepared every day in homes, schools, hospitals, prisons, the military, nursing homes, and other institutions are based on obsolete nutrition!
Falling Fruit
Similar studies in Europe have come to the same conclusion, and calls by scientists and journalists for any follow up data have inspired me to undertake research and analysis of several other food groups. For this article, I have investigated the nutrient loss in fresh fruits over the last 25 years. In a recent experiment, I compiled a "digital fruit basket" of twelve common fruits and compared their nutrient content today with that published in Handbook #8 issued by the USDA in 1975. Like the sample of twelve random vegetables I investigated earlier, I found that the fruits have lost a major share of their vitamins and minerals. Overall, vitamin C levels are off 1.9%, vitamin A levels are down 16.4%, phosphorus has diminished 23.9%, calcium content has fallen 28.9%, and iron levels have plunged 47.6% (see charts).
The vitamin A in apples, for example, dropped 41%, strawberries lost 55%, and that in grapefruit plunged 87.5%. Vitamin C fared better, with minor losses in a majority of the fruits, though that in cherries was off a hefty 30% and lemons dropped 31.2%. Grapefruit, also significantly down in calcium and iron, has particularly lost its vitality. This may be the result of pollution in the Everglades (caused primarily by run off from sugar refining). The vitamin levels in oranges, Florida's other top crop, remained constant, but its iron content fell 75%.
Though the vast majority of changes were losses, there were a few gains. The iron in apricots rose 8%, calcium in watermelon increased 14.3%, and the vitamin A in cherries soared 94.6%. New hybrid seeds, variable climatic conditions, and other factors may account for these increases. Of course, determining the precise cause of nutrient loss is difficult. Even environmentalists, organic farmers, and biologists are deeply divided over whether geographical area, soil type, soil moisture, soil health (humus content, fertility, microbial activity, etc.), weather and climatic conditions, or cultural practices (such as fertilization, composting, seed source, irrigation, and post-harvest handling) are primary factors. Then, too, looking only at individual nutrients compared with the energy of the whole food is also problematic. Still, the overall downward trend is alarming. Will an apple a day with 40% less vitamin A, 40% less iron, and 30% less phosphorus still keep the doctor away?
The question also arises whether organically grown foods are also losing nutrients? The USDA does not distinguish or keep separate statistics for conventionally and organically grown foods, but we may assume that most of the data in its food composition tables is from chemically grown crops. Overall, the few independent studies that have been done of organic produce show that they generally contain about 50 percent or more nutrients than their conventional counterparts. I suspect that the quality of organic produce has also fallen sharply in recent years, but studies are needed in this field.
What can be done? Here are several recommendations:
* The USDA and other federal, state, and local agencies should be required to monitor the changing nutritional content of the nation's food supply; analyze to what extent it is caused by chemical agriculture, air and water pollution, soil erosion and loss of fertility, decline of seed vitality, the introduction of new hybrid and genetically altered seeds, the thinning of the ozone layer, global warming, and other factors; and develop strategies to protect personal and planetary health.
* Comprehensive studies of the nutritional content of organic foods compared to chemically grown foods and genetically engineered foods should be undertaken, especially given the introduction of new federal organic food standards and certification.
* A holistic, sustainable approach, based on natural and organic agriculture and a plant-centered diet, needs to be implemented to help preserve the vitality of the nation's food system and the health of the American people. Loss of nutrients should not be used as an excuse to promote genetically engineered foods, chemical agriculture, or artificial supplementation of the diet.
In early 2005, the U.S. government will release the newest version of its Dietary Goals, including a revised Food Guide Pyramid. Reportedly, it will stipulate for the first time that whole grains (in contrast to refined grains) should constitute the foundation for a healthy diet, accompanied by abundant servings of fresh fruits and vegetables. Overall, the U.S. government dietary recommendations are gradually moving in a healthier direction. But if the nation's nutrient base continues to decline, menus and recipes based on these guidelines will be tragically out of date, and "the fruited plain," so eloquently described in the song "America the Beautiful," will grow increasingly barren.
Appendix:
Nutritional Bleak House
In 1998, I first stumbled on official data showing a sharp decline in the nation's food quality while updating nutrition charts for a new edition of one of my books. I soon discovered that the USDA no longer published nutrient data in book form, but posted it on the Internet (www.nat.usda.gov/fnic/cgi-bin/nut_s.pl). Not only could new information be made available instantaneously, but it could also be freely accessed in seconds.
"Great!" I thought. "This will really simplify my life." But as I updated vitamin and mineral charts that I'd compiled fifteen years earlier, I realized that many of the nutrients had declined. "What's going on here?" I wondered, dimly glimpsing the research headache that would ensue.
In an experiment, I jotted down twelve common garden vegetables at random and discovered that on average their vitamin and mineral had declined 25 to 50% across the board since the last published edition of the food composition tables in 1975 (including data going back to 1963 and earlier).
Alarmed, I called the USDA and was put in touch with Dr. David Haytowitz, the official in charge of the vegetable sector. Like the State Department with its China desk, a Middle Eastern desk, and other divisions that monitor specific regions, the USDA has experts at the Nutrient Data Laboratory in Maryland in charge of every possible food group. Dr. Haytowitz also turned out to be the web master, so he was familiar with the entire database of over 5000 foods beside his own specialty.
"Are you aware that the nutrients in the American food supply appear to have declined sharply from a generation ago?" I asked.
"This is the first time I've heard of it," he replied nonchalantly.
"Isn't the USDA concerned that the food the American people are eating every day is losing its energy and vitality?" I asked.
"The USDA doesn't monitor or analyze trends," he explained. "We only gather data."
I felt like a waif in a novel by Charles Dickens populated by bureaucrats and government functionaries who compile a mountain of data about the abject conditions around them but do nothing to avert the impending catastrophe.
"Could the decline be due to a change in testing procedures over the last several decades?" I inquired.
We had a lengthy discussion about new improved testing techniques, including colorimetry, atomic absorption, and inductive coupled plasma (ICP). The scientist was clearly in his element describing how researchers use ever more sophisticated methods to reduce piles of food to ash in their laboratories and calculate grams of edible portion to three decimal places. However, the bottom line was that new methods would probably not result in changes of this magnitude, but only to several further decimal points.
I ventured that the decline might be the result of the environmental crisis, especially increased use of pesticides and chemicals on America's farms. Dr. Haytowitz replied that, on the contrary, farmers a generation ago probably used more chemical fertilizers, soil supplements, and other additives than they do now, artificially elevating nutrient levels compared to more normal samples today!
"Has the USDA tested organic food compared to chemically grown food to measure such changes?" I asked in reply to this Alice-in-Wonderland reasoning.
"No, such tests have not been performed," he admitted. "The USDA presumes that the nutrient content of organic and conventionally grown food is substantially equivalent."
"And on what scientific research studies have you based that assumption?" I replied, leaving him temporarily speechless.
Alex Jack is an author, teacher, and dietary counselor. His books include The Cancer Prevention Diet (with Michio Kushi), Let Food Be Thy Medicine, and Amber Waves of Grain: Traditional American Whole Foods Cooking and Contemporary Vegetarian, Vegan, and Macrobiotic Cuisine. He lives in western Massachusetts with his wife, Gale, a cooking teacher, and can be reached by email: shenwa@bcn.net
NUTRIENT CHARTS
Table 1. Calcium Content in Selected Fruits*
...........................1975...........2001.........Net Change
Apples.............. 7 mg..........7 mg...........None
Apricots...........17 mg........14 mg..........Down 17.7%
Bananas............8 mg...........6 mg..........Down 25%
Cherries...........22 mg........15 mg..........Down 31.8%
Grapefruits.......16 mg........12 mg..........Down 25%
Lemons............61 mg........26 mg...........Down 57.4%
Oranges...........41 mg........40 mg...........Down 2.4%
Peaches.............9 mg..........5 mg...........Down 44.4%
Pineapples.........7 mg..........7 mg...........Down 58.8%
Strawberries....21 mg........14 mg...........Down 33.3%
Tangerines.......40 mg........14 mg...........Down 65%
Watermelons......7 mg..........8 mg...........Up 14.3%
Net Change.............................................Down 28.9%
*Based on 100 Grams, Edible Portion. Source: USDA food composition tables
Table 2. Iron Content in Selected Fruits*
..............................1975..............2001..........Net Change
Apples................0.3 mg.........0.18 mg.........Down 40%
Apricots..............0.5 mg.........0.54 mg.........Up 8%
Bananas.............0.7 mg.........0.31 mg.........Down 55.7%
Cherries.............0.4 mg..........0.39 mg.........Down 2.5%
Grapefruits.........0.4 mg..........0.06 mg.........Down 85%
Lemons...............0.7 mg...........0.6 mg..........Down 14.3%
Oranges..............0.4 mg.........0.10 mg..........Down 75%
Peaches.............0.5 mg..........0.11 mg.........Down 78%
Pineapples.........0.5 mg..........0.37 mg.........Down 26%
Strawberries......1.0 mg..........0.38 mg..........Down 62%
Tangerines.........0.4 mg...........0.1 mg...........Down 75%
Watermelons.....0.5 mg..........0.17 mg...........Down 66%
Net Change.....................................................Down 16.4%
*Based on 100 Grams, Edible Portion. Source: USDA food composition tables
Table 4. Vitamin A Content in Selected Fruits*
................................1975.........2001........Net Change
Apples...................90 IU..........53 IU........Down 41.1%
Apricots.............2700 IU.....2612 IU........Down 3.3%
Bananas..............190 IU..........81 IU........Down 57.4%
Cherries...............110 IU.......214 IU........Up 94.6%
Grapefruits.............80 IU.........10 IU.........Down 87.5%
Lemons..................30 IU.........29 IU.........Down 3.3%
Oranges...............200 IU.......205 IU.........Up 2.5%
Peaches............1330 IU.......535 IU.........Down 59.8%
Pineapples............70 IU.........23 IU..........Down 55%
Strawberries.........60 IU..........27 IU..........Down 67.1%
Tangerines.........420 IU........920 IU...........Up 119%
Watermelons......590 IU.......366 IU...........Down 38%
Net Change................................................Down 16.4%
*Based on 100 Grams, Edible Portion. Source: USDA food composition tables
Table 5. Vitamin C Content in Selected Fruits*
............................1975..........2001...........Net Change
Apples................4 mg........5.7 mg..........Up 42.5%
Apricots............10 mg.........10 mg..........None
Bananas...........10 mg........9.1 mg..........Down 9%
Cherries............10 mg...........7 mg..........Down 30%
Grapefruits........38 mg......33.3 mg.........Down 12.4%
Lemons.............77 mg.........53 mg..........Down 31.2%
Oranges............50 mg......53.2 mg..........Up 6.4%
Peaches..............7 mg........6.6 mg..........Down 5.7%
Pineapples.......17 mg......15.4 mg...........Down 9.4%
Strawberries.....59 mg......56.7 mg...........Down 3.9%
Tangerines.......31 mg.......30.8 mg...........Down 7%
Watermelons......7 mg.........9.6 mg...........Up 37.1%
Net Change................................................Down 1.9%
*Based on 100 Grams, Edible Portion. Source: USDA food composition tables
Table 5. Phosphorus Content in Selected Fruits*
.............................1975....... 2001......Net Change
Apples...............10 mg........7 mg.......Down 30%
Apricots.............23 mg......19 mg.......Down 17.4%
Bananas............42 mg......20 mg.......Down 52.4%
Cherries............19 mg......19 mg.......None
Grapefruits........16 mg........8 mg.......Down 50%
Lemons.............15 mg......16 mg.......Up 6.7%
Oranges............20 mg......14 mg.......Down 30%
Peaches............19 mg.....12 mg........Down 36.8%
Pineapples..........8 mg.......7 mg.........Down 12.5%
Strawberries.....21 mg......19 mg........Down 9.5%
Tangerines........18 mg......10 mg........Down 44.4%
Watermelons... 10 mg.........9 mg........Down 10%
By Alex Jack
December 14, 2004
"Will an apple a day with 40% less vitamin A, 40% less iron, and 30% less phosphorus still keep the doctor away?"
Fruit Basket Upset:
The Disappearing Nutrients in America's Orchards
To get the same calcium content from fresh veggies today as when JFK was president, you'd have to eat twice as much broccoli. To get the same amount of iron as when the Beatles were singing "We All Live in a Yellow Submarine," you'd have to eat four times as many collard greens. To maintain your vitamin A and C levels under the next administration, it will take three times as much cauliflower and twice as much watercress as during the Nixon and Watergate era. These are a few of the conclusions gleaned from comparing the U.S. government's food composition tables from the 1960s and 1970s to the present day.
Despite more food consciousness, the quality of the America's food supply continues to hemorrhage. Since it was reported several years ago that the vitamin and mineral content of the nation's garden vegetables had declined 25 to 50% in the last generation, the U.S. Department of Agriculture has done nothing to reverse this trend except deny that it could be connected with the environmental crisis and government policies supporting chemical agriculture .
Citing my earlier research, Organic Gardening magazine ran an open letter addressed to the Secretary of Agriculture demanding an answer to the questions raised by his agency's own data. "It is true that in many (but not all) cases, the apparent nutrient content of these vegetables has decreased," Phyllis E. Johnson, director of the USDA's Agricultural Research Service, admitted in a response on behalf of the Secretary of Agriculture. She listed thirteen variables that affect nutrient data. In respect to chemical agriculture, she stated, "We are not aware of specific data showing a linkage between over application of nitrogen fertilizer and decreases in food nutrient content. In some cases, nitrogen application has been found to increase the uptake of trace elements into the edible portions of plants." She also rejected the theory that acid rain (which reduces calcium and other mineral content in forests) could affect cropland in the same way.
Over the last several years, conventional horticulture magazines, trade journals for the produce industry, and the mainstream press picked up on the story and brought it to the attention of millions of their readers. But there still has been no comprehensive study of the disappearing nutrients in the nation's food supply or official proposals to remedy it.
In fact, despite the USDA's new user-friendly database on the Internet, it appears that virtually none of the new nutrient data is finding its way into reference books or food labels. A spot check of several popular books on diet and health at Barnes and Noble found that every one used nutritional data from a generation ago. Similarly, most food labels appear to reflect nutritional levels that prevailed during the Cold War but no longer exist. (What food manufacturer would want to switch to new labels showing lower vitamin and mineral content than before?) The implication is that hundreds of millions of meals that are prepared every day in homes, schools, hospitals, prisons, the military, nursing homes, and other institutions are based on obsolete nutrition!
Falling Fruit
Similar studies in Europe have come to the same conclusion, and calls by scientists and journalists for any follow up data have inspired me to undertake research and analysis of several other food groups. For this article, I have investigated the nutrient loss in fresh fruits over the last 25 years. In a recent experiment, I compiled a "digital fruit basket" of twelve common fruits and compared their nutrient content today with that published in Handbook #8 issued by the USDA in 1975. Like the sample of twelve random vegetables I investigated earlier, I found that the fruits have lost a major share of their vitamins and minerals. Overall, vitamin C levels are off 1.9%, vitamin A levels are down 16.4%, phosphorus has diminished 23.9%, calcium content has fallen 28.9%, and iron levels have plunged 47.6% (see charts).
The vitamin A in apples, for example, dropped 41%, strawberries lost 55%, and that in grapefruit plunged 87.5%. Vitamin C fared better, with minor losses in a majority of the fruits, though that in cherries was off a hefty 30% and lemons dropped 31.2%. Grapefruit, also significantly down in calcium and iron, has particularly lost its vitality. This may be the result of pollution in the Everglades (caused primarily by run off from sugar refining). The vitamin levels in oranges, Florida's other top crop, remained constant, but its iron content fell 75%.
Though the vast majority of changes were losses, there were a few gains. The iron in apricots rose 8%, calcium in watermelon increased 14.3%, and the vitamin A in cherries soared 94.6%. New hybrid seeds, variable climatic conditions, and other factors may account for these increases. Of course, determining the precise cause of nutrient loss is difficult. Even environmentalists, organic farmers, and biologists are deeply divided over whether geographical area, soil type, soil moisture, soil health (humus content, fertility, microbial activity, etc.), weather and climatic conditions, or cultural practices (such as fertilization, composting, seed source, irrigation, and post-harvest handling) are primary factors. Then, too, looking only at individual nutrients compared with the energy of the whole food is also problematic. Still, the overall downward trend is alarming. Will an apple a day with 40% less vitamin A, 40% less iron, and 30% less phosphorus still keep the doctor away?
The question also arises whether organically grown foods are also losing nutrients? The USDA does not distinguish or keep separate statistics for conventionally and organically grown foods, but we may assume that most of the data in its food composition tables is from chemically grown crops. Overall, the few independent studies that have been done of organic produce show that they generally contain about 50 percent or more nutrients than their conventional counterparts. I suspect that the quality of organic produce has also fallen sharply in recent years, but studies are needed in this field.
What can be done? Here are several recommendations:
* The USDA and other federal, state, and local agencies should be required to monitor the changing nutritional content of the nation's food supply; analyze to what extent it is caused by chemical agriculture, air and water pollution, soil erosion and loss of fertility, decline of seed vitality, the introduction of new hybrid and genetically altered seeds, the thinning of the ozone layer, global warming, and other factors; and develop strategies to protect personal and planetary health.
* Comprehensive studies of the nutritional content of organic foods compared to chemically grown foods and genetically engineered foods should be undertaken, especially given the introduction of new federal organic food standards and certification.
* A holistic, sustainable approach, based on natural and organic agriculture and a plant-centered diet, needs to be implemented to help preserve the vitality of the nation's food system and the health of the American people. Loss of nutrients should not be used as an excuse to promote genetically engineered foods, chemical agriculture, or artificial supplementation of the diet.
In early 2005, the U.S. government will release the newest version of its Dietary Goals, including a revised Food Guide Pyramid. Reportedly, it will stipulate for the first time that whole grains (in contrast to refined grains) should constitute the foundation for a healthy diet, accompanied by abundant servings of fresh fruits and vegetables. Overall, the U.S. government dietary recommendations are gradually moving in a healthier direction. But if the nation's nutrient base continues to decline, menus and recipes based on these guidelines will be tragically out of date, and "the fruited plain," so eloquently described in the song "America the Beautiful," will grow increasingly barren.
Appendix:
Nutritional Bleak House
In 1998, I first stumbled on official data showing a sharp decline in the nation's food quality while updating nutrition charts for a new edition of one of my books. I soon discovered that the USDA no longer published nutrient data in book form, but posted it on the Internet (www.nat.usda.gov/fnic/cgi-bin/nut_s.pl). Not only could new information be made available instantaneously, but it could also be freely accessed in seconds.
"Great!" I thought. "This will really simplify my life." But as I updated vitamin and mineral charts that I'd compiled fifteen years earlier, I realized that many of the nutrients had declined. "What's going on here?" I wondered, dimly glimpsing the research headache that would ensue.
In an experiment, I jotted down twelve common garden vegetables at random and discovered that on average their vitamin and mineral had declined 25 to 50% across the board since the last published edition of the food composition tables in 1975 (including data going back to 1963 and earlier).
Alarmed, I called the USDA and was put in touch with Dr. David Haytowitz, the official in charge of the vegetable sector. Like the State Department with its China desk, a Middle Eastern desk, and other divisions that monitor specific regions, the USDA has experts at the Nutrient Data Laboratory in Maryland in charge of every possible food group. Dr. Haytowitz also turned out to be the web master, so he was familiar with the entire database of over 5000 foods beside his own specialty.
"Are you aware that the nutrients in the American food supply appear to have declined sharply from a generation ago?" I asked.
"This is the first time I've heard of it," he replied nonchalantly.
"Isn't the USDA concerned that the food the American people are eating every day is losing its energy and vitality?" I asked.
"The USDA doesn't monitor or analyze trends," he explained. "We only gather data."
I felt like a waif in a novel by Charles Dickens populated by bureaucrats and government functionaries who compile a mountain of data about the abject conditions around them but do nothing to avert the impending catastrophe.
"Could the decline be due to a change in testing procedures over the last several decades?" I inquired.
We had a lengthy discussion about new improved testing techniques, including colorimetry, atomic absorption, and inductive coupled plasma (ICP). The scientist was clearly in his element describing how researchers use ever more sophisticated methods to reduce piles of food to ash in their laboratories and calculate grams of edible portion to three decimal places. However, the bottom line was that new methods would probably not result in changes of this magnitude, but only to several further decimal points.
I ventured that the decline might be the result of the environmental crisis, especially increased use of pesticides and chemicals on America's farms. Dr. Haytowitz replied that, on the contrary, farmers a generation ago probably used more chemical fertilizers, soil supplements, and other additives than they do now, artificially elevating nutrient levels compared to more normal samples today!
"Has the USDA tested organic food compared to chemically grown food to measure such changes?" I asked in reply to this Alice-in-Wonderland reasoning.
"No, such tests have not been performed," he admitted. "The USDA presumes that the nutrient content of organic and conventionally grown food is substantially equivalent."
"And on what scientific research studies have you based that assumption?" I replied, leaving him temporarily speechless.
Alex Jack is an author, teacher, and dietary counselor. His books include The Cancer Prevention Diet (with Michio Kushi), Let Food Be Thy Medicine, and Amber Waves of Grain: Traditional American Whole Foods Cooking and Contemporary Vegetarian, Vegan, and Macrobiotic Cuisine. He lives in western Massachusetts with his wife, Gale, a cooking teacher, and can be reached by email: shenwa@bcn.net
NUTRIENT CHARTS
Table 1. Calcium Content in Selected Fruits*
...........................1975...........2001.........Net Change
Apples.............. 7 mg..........7 mg...........None
Apricots...........17 mg........14 mg..........Down 17.7%
Bananas............8 mg...........6 mg..........Down 25%
Cherries...........22 mg........15 mg..........Down 31.8%
Grapefruits.......16 mg........12 mg..........Down 25%
Lemons............61 mg........26 mg...........Down 57.4%
Oranges...........41 mg........40 mg...........Down 2.4%
Peaches.............9 mg..........5 mg...........Down 44.4%
Pineapples.........7 mg..........7 mg...........Down 58.8%
Strawberries....21 mg........14 mg...........Down 33.3%
Tangerines.......40 mg........14 mg...........Down 65%
Watermelons......7 mg..........8 mg...........Up 14.3%
Net Change.............................................Down 28.9%
*Based on 100 Grams, Edible Portion. Source: USDA food composition tables
Table 2. Iron Content in Selected Fruits*
..............................1975..............2001..........Net Change
Apples................0.3 mg.........0.18 mg.........Down 40%
Apricots..............0.5 mg.........0.54 mg.........Up 8%
Bananas.............0.7 mg.........0.31 mg.........Down 55.7%
Cherries.............0.4 mg..........0.39 mg.........Down 2.5%
Grapefruits.........0.4 mg..........0.06 mg.........Down 85%
Lemons...............0.7 mg...........0.6 mg..........Down 14.3%
Oranges..............0.4 mg.........0.10 mg..........Down 75%
Peaches.............0.5 mg..........0.11 mg.........Down 78%
Pineapples.........0.5 mg..........0.37 mg.........Down 26%
Strawberries......1.0 mg..........0.38 mg..........Down 62%
Tangerines.........0.4 mg...........0.1 mg...........Down 75%
Watermelons.....0.5 mg..........0.17 mg...........Down 66%
Net Change.....................................................Down 16.4%
*Based on 100 Grams, Edible Portion. Source: USDA food composition tables
Table 4. Vitamin A Content in Selected Fruits*
................................1975.........2001........Net Change
Apples...................90 IU..........53 IU........Down 41.1%
Apricots.............2700 IU.....2612 IU........Down 3.3%
Bananas..............190 IU..........81 IU........Down 57.4%
Cherries...............110 IU.......214 IU........Up 94.6%
Grapefruits.............80 IU.........10 IU.........Down 87.5%
Lemons..................30 IU.........29 IU.........Down 3.3%
Oranges...............200 IU.......205 IU.........Up 2.5%
Peaches............1330 IU.......535 IU.........Down 59.8%
Pineapples............70 IU.........23 IU..........Down 55%
Strawberries.........60 IU..........27 IU..........Down 67.1%
Tangerines.........420 IU........920 IU...........Up 119%
Watermelons......590 IU.......366 IU...........Down 38%
Net Change................................................Down 16.4%
*Based on 100 Grams, Edible Portion. Source: USDA food composition tables
Table 5. Vitamin C Content in Selected Fruits*
............................1975..........2001...........Net Change
Apples................4 mg........5.7 mg..........Up 42.5%
Apricots............10 mg.........10 mg..........None
Bananas...........10 mg........9.1 mg..........Down 9%
Cherries............10 mg...........7 mg..........Down 30%
Grapefruits........38 mg......33.3 mg.........Down 12.4%
Lemons.............77 mg.........53 mg..........Down 31.2%
Oranges............50 mg......53.2 mg..........Up 6.4%
Peaches..............7 mg........6.6 mg..........Down 5.7%
Pineapples.......17 mg......15.4 mg...........Down 9.4%
Strawberries.....59 mg......56.7 mg...........Down 3.9%
Tangerines.......31 mg.......30.8 mg...........Down 7%
Watermelons......7 mg.........9.6 mg...........Up 37.1%
Net Change................................................Down 1.9%
*Based on 100 Grams, Edible Portion. Source: USDA food composition tables
Table 5. Phosphorus Content in Selected Fruits*
.............................1975....... 2001......Net Change
Apples...............10 mg........7 mg.......Down 30%
Apricots.............23 mg......19 mg.......Down 17.4%
Bananas............42 mg......20 mg.......Down 52.4%
Cherries............19 mg......19 mg.......None
Grapefruits........16 mg........8 mg.......Down 50%
Lemons.............15 mg......16 mg.......Up 6.7%
Oranges............20 mg......14 mg.......Down 30%
Peaches............19 mg.....12 mg........Down 36.8%
Pineapples..........8 mg.......7 mg.........Down 12.5%
Strawberries.....21 mg......19 mg........Down 9.5%
Tangerines........18 mg......10 mg........Down 44.4%
Watermelons... 10 mg.........9 mg........Down 10%
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