Narrated by famous actor Rob Schnieder
This isn't the first time Rob Schnieder has taken the stand. Here he warns us before:
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Another 16 Year Old Genius: Elif Bilgin
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The 2013 Google Science Fair awarded Turkish 16 year old student, Elif Bilgin, for successfully creating plastic from banana peels instead of petroleum. Do you realize what this could do for our world!??!!
The 2013 Google Science Fair awarded Turkish 16 year old student, Elif Bilgin, for successfully creating plastic from banana peels instead of petroleum. Do you realize what this could do for our world!??!!
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| Photo from www.amightygirl.com |
10 Symptoms of Gluten Intolerance
Author: Dr. Amy Myers
More than 55 diseases have been linked to gluten, the protein found in wheat, rye, and barley. It’s estimated that 99% of the people who have either gluten intolerance or celiac disease are never diagnosed. It is also estimated that as much as 15% of the US population is gluten intolerant. Could you be one of them? If you have any of the following symptoms it could be a sign that you have gluten intolerance:
1.) Digestive issues such as gas, bloating, diarrhea and even constipation. I see the constipation particularly in children after eating gluten.
2.) Keratosis Pilaris, (also known as ‘chicken skin’ on the back of your arms). This tends be as a result of a fatty acid deficiency and vitamin A deficiency secondary to fat-malabsorption caused by gluten damaging the gut.
3.) Fatigue, brain fog or feeling tired after eating a meal that contains gluten.
4.) Diagnosis of an autoimmune disease such as Hashimoto’s thyroiditis, Rheumatoid arthritis, Ulcerative colitis, Lupus, Psoriasis, Scleroderma or Multiple sclerosis.
5.) Neurologic symptoms such as dizziness or feeling of being off balance.
6.) Hormone imbalances such as PMS, PCOS or unexplained infertility.
7.) Migraine headaches.
8.) Diagnosis of chronic fatigue or fibromyalgia. These diagnoses simply indicate your conventional doctor cannot pin point the cause of your fatigue or pain.
9.) Inflammation, swelling or pain in your joints such as fingers, knees or hips.
10.) Mood issues such as anxiety, depression, mood swings and ADD.
Source: Eat Local Grown
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More than 55 diseases have been linked to gluten, the protein found in wheat, rye, and barley. It’s estimated that 99% of the people who have either gluten intolerance or celiac disease are never diagnosed. It is also estimated that as much as 15% of the US population is gluten intolerant. Could you be one of them? If you have any of the following symptoms it could be a sign that you have gluten intolerance:
1.) Digestive issues such as gas, bloating, diarrhea and even constipation. I see the constipation particularly in children after eating gluten.
2.) Keratosis Pilaris, (also known as ‘chicken skin’ on the back of your arms). This tends be as a result of a fatty acid deficiency and vitamin A deficiency secondary to fat-malabsorption caused by gluten damaging the gut.
3.) Fatigue, brain fog or feeling tired after eating a meal that contains gluten.
4.) Diagnosis of an autoimmune disease such as Hashimoto’s thyroiditis, Rheumatoid arthritis, Ulcerative colitis, Lupus, Psoriasis, Scleroderma or Multiple sclerosis.
5.) Neurologic symptoms such as dizziness or feeling of being off balance.
6.) Hormone imbalances such as PMS, PCOS or unexplained infertility.
7.) Migraine headaches.
8.) Diagnosis of chronic fatigue or fibromyalgia. These diagnoses simply indicate your conventional doctor cannot pin point the cause of your fatigue or pain.
9.) Inflammation, swelling or pain in your joints such as fingers, knees or hips.
10.) Mood issues such as anxiety, depression, mood swings and ADD.
Source: Eat Local Grown
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Recent Study Proves Organic Food Healthier than GMO and 'Conventional' Foods
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TORONTO, Canada (IPS/GIN) - Organic foods protect children from the toxins in pesticides, while foods grown using modern, intensive agricultural techniques contain fewer nutrients and minerals than they did 60 years ago, according to two new scientific studies.
A U.S. research team from Emory University in Atlanta analyzed urine samples from children ages three to 11 who ate only organic foods, and found that they contained virtually no metabolites of two common pesticides, malathion and chlorpyrifos.
However, once the children returned to eating conventionally grown foods, concentrations of these pesticide metabolites quickly climbed as high as 263 parts per billion, says the study, which was published Feb. 21.
Organic crops are grown without the chemical pesticides and fertilizers that are common in intensive agriculture.
There was a dramatic and immediate protective effect" against the pesticides while consuming organically grown foods, said Chensheng Lu, an assistant professor at the Rollins School of Public Health at Emory University.
These findings, along with the results of another study published in Britain earlier in March, have fueled the debate about the benefits of organically grown food versus conventional, mass-produced foods. According to the new British analysis of government nutrition data on meat and dairy products from the 1930s and 2002, the mineral content of milk, cheese and beef declined as much as 70 percent in that period.
"These declines are alarming," Ian Tokelove, spokesman for The Food Commission that published the results of the study, told Tierramerica. The commission is a British non-governmental organization advocating healthier, safer food.
The research found that parmesan cheese had 70 percent less magnesium and calcium; beef steaks contained 55 percent less iron; chicken had 31 percent less calcium; and 69 percent less iron, while milk also showed a large drop in iron, along with a 21 percent decline in magnesium. Copper, an important trace mineral (an essential nutrient that is consumed in tiny quantities), also declined 60 percent in meats and 90 percent in dairy products.
Although controversial, a number of other studies have also found differences between conventionally produced foods and foods grown organically or under more natural conditions. Organic fruits and vegetables had significantly higher levels of cancer-fighting antioxidants, according to a 2003 study in the Journal of Agricultural and Food Chemistry. The organic plants produced these chemical compounds to help fight insects and competing plants, researchers said.
A 2001 report by Britain's Soil Association looked at 400 nutritional research studies and came to similar conclusions: Foods grown organically had more minerals and vitamins.
"Modern plant breeding for quick growth and high yields could also be affecting the nutritional quality," says Katherine Tucker, director of the nutritional epidemiology program at Tufts University in Boston.
Farmers in other parts of the world should not adopt the intensive farming practices of North America or Europe, says Ken Warren, a spokesman with The Land Institute, which is based in Kansas.
"It's an unsustainable system that relies heavily on chemical fertilizers ... to keep yields high and produces hollow food," he told Tierramerica.
"Hollow food" contains insufficient nutrition and is suspected in playing a role in the rapid rise in obesity, as people may be eating more to get the nutrition they need, he explained.
Crops take minerals, trace elements and other things from the soil every year. Modern agriculture only puts back into the land some chemical fertilizers, which do not replace all that has been lost, Mr. Warren noted.
Moreover, herbicides and insecticides kill microorganisms in the soil that play an important role in maintaining soil fertility and helping plants grow.
Pesticide residues in modern agriculture are another cause for concern. A 2003 University of Washington study found that children eating organic fruits and vegetables had concentrations of pesticide six times less than children eating conventional produce.
The Land Institute advocates what it calls natural systems agriculture." This involves the use of perennial crops in polycultures: planting several different crops together as has been practiced in traditional gardens and farm plots in many parts of the world.
"Farmers in other parts of the world should learn from American agriculture's mistakes," Mr. Warren maintained. Looking to nature is a better model for farming."
Source: oasisadvancedwellness.com
TORONTO, Canada (IPS/GIN) - Organic foods protect children from the toxins in pesticides, while foods grown using modern, intensive agricultural techniques contain fewer nutrients and minerals than they did 60 years ago, according to two new scientific studies.
 |
| Image: annies.com |
A U.S. research team from Emory University in Atlanta analyzed urine samples from children ages three to 11 who ate only organic foods, and found that they contained virtually no metabolites of two common pesticides, malathion and chlorpyrifos.
However, once the children returned to eating conventionally grown foods, concentrations of these pesticide metabolites quickly climbed as high as 263 parts per billion, says the study, which was published Feb. 21.
Organic crops are grown without the chemical pesticides and fertilizers that are common in intensive agriculture.
There was a dramatic and immediate protective effect" against the pesticides while consuming organically grown foods, said Chensheng Lu, an assistant professor at the Rollins School of Public Health at Emory University.
These findings, along with the results of another study published in Britain earlier in March, have fueled the debate about the benefits of organically grown food versus conventional, mass-produced foods. According to the new British analysis of government nutrition data on meat and dairy products from the 1930s and 2002, the mineral content of milk, cheese and beef declined as much as 70 percent in that period.
"These declines are alarming," Ian Tokelove, spokesman for The Food Commission that published the results of the study, told Tierramerica. The commission is a British non-governmental organization advocating healthier, safer food.
The research found that parmesan cheese had 70 percent less magnesium and calcium; beef steaks contained 55 percent less iron; chicken had 31 percent less calcium; and 69 percent less iron, while milk also showed a large drop in iron, along with a 21 percent decline in magnesium. Copper, an important trace mineral (an essential nutrient that is consumed in tiny quantities), also declined 60 percent in meats and 90 percent in dairy products.
Although controversial, a number of other studies have also found differences between conventionally produced foods and foods grown organically or under more natural conditions. Organic fruits and vegetables had significantly higher levels of cancer-fighting antioxidants, according to a 2003 study in the Journal of Agricultural and Food Chemistry. The organic plants produced these chemical compounds to help fight insects and competing plants, researchers said.
A 2001 report by Britain's Soil Association looked at 400 nutritional research studies and came to similar conclusions: Foods grown organically had more minerals and vitamins.
"Modern plant breeding for quick growth and high yields could also be affecting the nutritional quality," says Katherine Tucker, director of the nutritional epidemiology program at Tufts University in Boston.
Farmers in other parts of the world should not adopt the intensive farming practices of North America or Europe, says Ken Warren, a spokesman with The Land Institute, which is based in Kansas.
"It's an unsustainable system that relies heavily on chemical fertilizers ... to keep yields high and produces hollow food," he told Tierramerica.
"Hollow food" contains insufficient nutrition and is suspected in playing a role in the rapid rise in obesity, as people may be eating more to get the nutrition they need, he explained.
Crops take minerals, trace elements and other things from the soil every year. Modern agriculture only puts back into the land some chemical fertilizers, which do not replace all that has been lost, Mr. Warren noted.
Moreover, herbicides and insecticides kill microorganisms in the soil that play an important role in maintaining soil fertility and helping plants grow.
Pesticide residues in modern agriculture are another cause for concern. A 2003 University of Washington study found that children eating organic fruits and vegetables had concentrations of pesticide six times less than children eating conventional produce.
The Land Institute advocates what it calls natural systems agriculture." This involves the use of perennial crops in polycultures: planting several different crops together as has been practiced in traditional gardens and farm plots in many parts of the world.
"Farmers in other parts of the world should learn from American agriculture's mistakes," Mr. Warren maintained. Looking to nature is a better model for farming."
Source: oasisadvancedwellness.com
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