Natural Cures Not Medicine: 11/05/13

Most Read This Week:

How a Root Canal Can Severely Affect Your Health

By Hal A. Huggins, DDS, MS -

“You need a root canal!” “Why?”

Do you really “need” a root canal? What are the conventional reasons for performing root canals over the past century?

– Pain
– Deep decay that has invaded the nerve chamber
– Trauma (as in getting hit in the mouth with a baseball bat), and
– Discomfort of unknown reason

But…. What, exactly, are you getting for your money?

As recently as 1906, Mayo Clinic in conjunction with Weston Price DDS, MS as head of research for the dental association of that time, announced that root canals were a haven for disease-producing bacteria. Six PhDs working with Dr. Price for decades, and a team of microbiologists from Mayo Clinic identified these bacteria.

Dr. Price implanted root canal fragments under the skin of the belly of 60,000 rabbits. Results unequivocally proved that diseases of the humans, traveling in the root canaled teeth, could produce the same disease in the rabbit in a matter of weeks. Heart attacks could be transferred 100 percent percent of the time – implicating root canals as one of the primary causes of heart disease.

Root Canals are Breeding Grounds for Bacterial Toxins

Does it surprise you that dentistry has been able to keep this secret for over a century?

Consider the liability. Ask your dentist about this, and watch him/her run, hide, and “fire you as a patient.” Fear of license revocation prevents dentists from disclosing what they have been told does not exist. Dr. Price and Mayo identified dozens of diseases related to bacterial toxins created by bacteria in root canals. If one percent of the people with root canals and subsequent diseases sued their dentist, all the money in the world would be in the hands of lawyers.

Dentists are kept in the dark by conflicting reports by their own associations. Most dental associations say root canals are 97 percent successful, while not defining the term ‘successful.’ The American Association of Endodontists (AAE) says only 90 percent are successful. Back in 1925, Coolidge said 95 percent were successful. The Department of Health and Human Services said in 1984 that there is no way to evaluate the success of a root canal. Burket published that only 42 percent of root canaled teeth were “mechanically” correct in filling the canals. That was in the US. European journals on the topic reported about 30 percent.

Haden published that 87 percent of 1,500 teeth he studied microscopically were contaminated with bacteria. And Okabe published that 72.1 percent of the patients with root canals had bacteremia (i.e. bacteria in the blood that were identical to those found in the root canal tooth).

Most dentists will tell you that a front tooth has a single canal. Dr. Price showed that that same front tooth can have as many as 75 auxiliary canals running from the pulp chamber to the outside of the tooth. Clean and fill 75 canals? Yeah, sure. Especially if you’re not even aware they exist.

How Dental Practices Can Alter Your DNA and Promote Disease

So, how can anyone be sure who’s telling the truth?

DNA testing is currently recognized as being one of the most dependable methods of identifying anything that is living. Or dead, for that matter. Dinosaurs have had their DNA tested. That template is there, dead or alive.

Which brings up my primary concern. Toxins from these bacteria together with mercury from dental amalgam have the ability to alter your DNA. Deletions, substitutions, additions – lots of things can happen to your DNA molecules, or your RNA, which is the “carbon copy” of the original DNA. It’s the RNA that actually does the work of creating proteins that make up your body. Mess up the RNA, and you’re setting yourself up for disease. But, if you alter the DNA of a “germ cell,” that is sperm or egg, and your children – and grandchildren, as long as your family line continues to reproduce – will be forever altered. Alterations of this DNA are permanent. They cannot be reversed.

With DNA alterations readily available due to mercury and bacterial toxins, we now have the opportunity to create many new diseases, and/or birth defects. There are many popular diseases today that were not known a thousand years ago – or even 200 years ago. Sickle cell anemia, for example, was not around until 1910. Multiple sclerosis wasn’t known until (circa) 1832. Leukemia came close on its heels. Diabetes got a strong foot hold just after 1900. Heart disease was then becoming more prevalent – up to nearly 10 percent of the deaths in 1900. Today, it is given credit for being the number one killer! Multiple sclerosis went from an average 8,800 cases per year from 1970 through 1975, then suddenly skyrocketed to 123,000 in 1976.

Are there reasons for these dramatic increases?

Yes. Unfortunately, dental procedures can be implicated in all of these increases.

Are all root canals infected with bacteria? Today, non-invasive testing of the fluid around a root canal tooth by DNA can tell if pathological bacteria are growing along its root. After extraction of the tooth, pathological bacteria can be identified 100 percent of the time.

But, wait! There’s more… It was recently discovered that the bacteria are not confined to the tooth. We tested root fragments and found many bacteria, which is not too surprising. Then we tested the periodontal ligament – the attachment between tooth and bone – and found even more bacteria. There is no way to get to this area to sterilize it. An even more surprising discovery was that the blood surrounding the tooth also contained bacteria – as much as half an inch around the tooth is highly contaminated.

Unfortunately, surgical removal of the offending root canal tooth is not just a matter of yanking it out. There is a protocol that a few brave dentists – who defy the dictates of the dental associations – can perform to protect their patients and rid them of potential disease-producing condominiums called root canals.

What Kind of Diseases are Associated with Root Canals?

We have identified 28 bacteria that the literature reports are related to heart diseases, including heart attack, endocarditis, and heart valve infection. Neurological diseases are in second place with 23 bacteria reported to be causative or contributing factors. Liver function, kidney, breast cancer – the list becomes alarming, so it is time to inform the public what dentists cannot tell you out of fear of retribution from injured patients and their own association. The Dental Association would move from being one of the most respected professions to the least respected…

How many people are affected, and how?

While I cannot list every potential in this article, our figures indicate that over 90 percent of the patients seeking help for dental related problems suffer from chronic fatigue, and that’s just one example. How tiring can bacteria be? One group certainly can contribute. They are called “porins.” Few doctors and even fewer humans have ever heard of porins. The word comes from “pores.” These bacteria drill holes in red blood cells – pores – that allow hemoglobin to escape into the surrounding blood where the bacteria are lurking to suck up the iron. These bacteria, the porin producers, have a very high appetite for iron, and hemoglobin furnishes a never ending supply.

Once a red blood cell has a few pores punched in it – a sleeve is inserted as well, such that the red blood cell cannot heal – the red cell bleeds to death. Now the liver has to process all that hemoglobin scrap relieved of its iron, and calm the body from irritations due to the red cell contents being where they do not belong.

Another new kid on the block that may be dentally related is meningitis, which is a growing epidemic. When reading an article about the need for another meningitis vaccine, I recalled seeing meningitis listed as an effect of a few different bacteria that thrive in root canals and cavitations. Capnocytophaga ochnacea; Gemella morbillorum; Klebsiella oxytoca; Neisseria meningitidis; Pseudomonas aeruginosa, and a few more.

For explanation, cavitations and root canal bacteria are grouped together in our testing of over 400 samples, as both are eliminated simultaneously. Cavitations are bony holes almost always (4,999 out of a measured 5,000) left after extraction of wisdom teeth. The sockets rarely heal and become lined with pathogenic anaerobic bacteria. This newspaper said that we need to vaccinate teenagers because meningitis is a potentially fatal disease that comes on fast. With these bacteria occurring in the sockets of wisdom teeth, and wisdom tooth extractions being popular with teens, is there a connection?

Here, you have a choice: to vaccinate or prevent.

Cleaning out a cavitation is a tricky procedure, and in many states an oral surgeon who cleans one out will lose his license, for cavitations “do not exist.” Yeah. Try dropping into one that is two centimeters big and tell me it doesn’t exist! General dentists can do it without as much threat.

Another new one is the human papilloma virus (HPV). We just identified two bacteria associated with HPV in dental implants.

Beware: Antibiotics are NOT the Answer

Why not just give everyone lots of antibiotics? Because most antibiotics are what are called “bactericidal,” meaning they explode the bacteria, causing even more grief for your immune system. Instead of having one bacterium to destroy, now your system has a hundred little pieces called “endotoxins” to dispose of. Besides, there are other side effects to the use of massive antibiotics, such as the destruction of beneficial gut bacteria, which also dampens your immune system.

Check out our previous article: Oil Pulling To Prevent And Treat Damage To Teeth

It has been over 100 years since Mayo and Dr. Price announced their findings, but you do not have to wait another 100 years to protect yourself, your RNA, or the future DNA of the human race. This is a serious accusation. One that is very logical and provable by today’s DNA science. Scientists know it is possible. Now you do too.


BREAKING: There is a Growing Scientific Consensus on GMO Safety Fears

The number of scientists, physicians and legal experts who have signed the group statement, “No scientific consensus on GMO safety” has climbed to 231 in just over a week – and it’s still growing.

The number of initial signatories stood at almost 100 on the day the statement was released, 21 October. It has more than doubled since.

A recent signatory is Dr Belinda Martineau, former member of the Michelmore Lab at the UC Davis Genome Center, University of California, who helped commercialise the world’s first GM whole food, the Flavr Savr tomato. Dr Martineau said:

“I wholeheartedly support this thorough, thoughtful and professional statement describing the lack of scientific consensus on the safety of genetically engineered (GM) crops and other GM organisms (also referred to as GMOs). Society’s debate over how best to utilize the powerful technology of genetic engineering is clearly not over. For its supporters to assume it is, is little more than wishful thinking.”
Another signatory, Dr Judy Carman, director of the Institute of Health and Environmental Research, Adelaide, and adjunct associate professor, health and the environment, Flinders University, South Australia, said:

“Of the hundreds of different GM crops that have been approved for human and animal consumption somewhere in the world, few have been thoroughly safety tested. So it is not possible to have a consensus that they are all safe to eat – at least, not a consensus based on hard scientific evidence derived from experimental data.”

A third signatory, Prof Elena Alvarez-Buyllla, coordinator of the Laboratory of Molecular Genetics of Plant Development and Evolution, Institute of Ecology, UNAM, Mexico, said:

“Given the scientific evidence at hand, sweeping claims that GM crops are substantially equivalent to, and as safe as, non-GM crops are not justifiable.

“We must be especially cautious in the case of proposed release of a GM crop in the centre of genetic origin for that crop. An example is the planting of GM maize in Mexico. Mexico is the centre of genetic origin for maize. GM genes can irreversibly contaminate the numerous native varieties which form the genetic reservoir for all future breeding of maize varieties. In addition, maize is a staple food crop for the Mexican people. So GMO releases can threaten the genetic diversity on which food security depends, both within Mexico and globally.

“Such decisions with broad implications for society should not be made by a narrow group of self-selected experts, many of whom have commercial interests in GM technology, but must also involve the millions of people who will be most affected. As things stand, in Mexico we have an ongoing uncontrolled experiment with no independent scientific or popular mandate, in which GM genes are allowed to crossbreed with native maize varieties. The inevitable result will be genetic alterations with unpredictable effects.”

A fourth signatory, Dr Joachim H. Spangenberg, faculty member at the UFZ Helmholtz Centre for Environmental Research, Leipzig, Germany, said:

“Researchers in ecology and relevant environmental sciences have predicted negative environmental impacts from GM crops for around 25 years. Over the years, many of these impacts have been empirically documented. One example is the development of pest resistance to GM Bt insecticidal crops and weed resistance to the required herbicides for GM herbicide-tolerant crops. These resistance problems are now an increasing problem for farmers – to the benefit of the GM seed and agrochemical corporations – and are forcing farmers back to older, even more toxic chemical pesticides.

“Twenty years ago, the international academic associations of ecologists and molecular biologists met at the International Council for Science.  The two groups agreed that their fields of expertise were complementary and that they needed to cooperate in order to assess the ecological impacts of GM crops in a systematic way. However, many molecular biologists involved in GM crop development today persistently ignore their own blind spots and the science emerging from the complementary environmental segments of the science community, turning the application of GM technology into a social risk.”

Source: via

14 Things People Probably Do Not Want To Know About Their Favorite Foods

by April McCarthy |

There are hundreds of food industry facts that are sheltered from consumers and only made public by food scientists if absolutely necessary. The following are 14 of the more well known industry insider secrets that have been exposed now for some time, but still not common knowledge to millions of consumers.

Many consumer watchdogs have found that food label claims such as ‘pure’, ‘fresh’, ‘non-artificial’, ‘natural’ and ‘real’ are largely unregulated and false when these claims are investigated. Moreover, the processing of most foods, ingredients used in manufacturing, their byproducts, waste management and other details are often kept hidden from the public until they've been exposed by those willing to publicize the information.

1. The manufacturing of Greek yogurt produces millions of tons of toxic waste every year, and nobody knows what to do with it.

For every three or four ounces of milk, companies who manufacture Greek yogurt can produce only one ounce of creamy Greek yogurt. The rest becomes acid whey. It’s a thin, runny waste product that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers. That could turn a waterway into what one expert calls a “dead sea,” destroying aquatic life over potentially large areas. Spills of cheese whey, a cousin of Greek yogurt whey, have killed tens of thousands of fish around the country in recent years.

The $2 billion Greek yogurt market and state government officials are scrambling not just to figure out uses for whey, but how to make a profit off of it. Source

2. All grocery retail orange juice that is "not from concentrate" is processed with "artificial flavor" to ensure that each bottle tastes exactly the same.

No matter what time of year and regardless of the origin of oranges, large juice manufacturers like Pepsico are consistently blending perfectly flavored orange juice specifically through carefully controlled processes and artificial flavor calibration. These mixtures are added to replace the natural flavors lost when the juice chemically separates oxygen ( "deaerates" ) to be able to maintain shelf life for more than one year without oxidizing.

Because the added flavor is technically derived from orange oil extract (although it is completely, artifically and a chemically manufactured derivative), it does not need to be specifically listed in the ingredients. Source

3. Vegetarian burgers are far more toxic than conventional beef patties.

More than 99% of vegetarian burgers at grocery retailers are made with soy protein isolate (aka textured vegetable protein, aka soy meal). These substances derived from defatted soy flour are mostly used in pet foods, but sweetened up with sugar and spices to help improve their taste. Soy oil is generally separated from flaked soybeans -- leaving defatted meal that’s ground into flour -- using a chemical called hexane, one of the volatile organic compounds that constitutes natural gas, crude oil and gasoline. Since more than 95% of soy is also genetically modified, you're also getting a nice dose of transgenic DNA in your veggie burgers.

The Cornucopia Institute, a U.S.-based progressive farm policy outfit, had samples of soy oil, soy meal and soy grits tested, and both the soy meal and soy grits exceeded the hexane limit in food of 10 parts per million. A bigger question we might be asking ourselves is why there is a hexane limit in our foods in the first place??? Source

4. Conventional milk is made by high heating, homogenizing, pasteurizing, re-packing and combining the milk of hundreds of cows fed genetically modified grain and injected with hormones.

Old-time farmers will say they can tell where their cows have been grazing by the taste of the milk. By contrast, the milk we buy in supermarkets will be uniformly white. Its cream won't rise. And a lactic perfume will be detectable only if the milk is ultra heated.

Cows are kept in herds of about 800 and fed not grass, but standardized mixes of genetically modified grains, old citrus, alfalfa and nut husks. Today, according to UC Davis estimates, about a third of the herds in California are treated with hormones to increase production. The milk will be standardized, fortified, pasteurized and homogenized. Translated, this means that it will be taken apart and put back together again, not always in the same proportions. Then it will be cooked and emulsified. At that point do you think it's still milk? Source

5. Producers of maraschino cherries chemically bleach (through a preserved brine solution) and then marinate the cherries in huge vats of corn syrup and food coloring (FD&C Red 40) to make the cherries red again. Source

6. Many canned soups are flavored with MSG, even when they specify they are NOT.

The food additive "MSG" is a slow poison which hides behind dozens of names, such as natural flavouring and yeast extract. Currently, labeling standards do not require MSG to be listed in the ingredient list of thousands of foods.

Secretly, soup manufacturers admit that they have refered to MSG as "natural" (that is refined from vegetable protein and yeast) and establish it in the list of ingredients as " yeast extract "or" hydrolyzed protein. "War of ads broke in 2008 because Campbell and Progresso were so worried that customers would not buy soup if they knew the amount of MSG containing. Source

7. Processed canned soups go through such violent processing that manufacturers must grow mutant sized vegetables so they don't disintegrate in the soup.

The food you make at home isn't reheated while being violently shaken. In order to destroy any pathogens, FDA requirements dictate that soup, once canned, be heated to 250 degrees; many manufacturers speed that process by agitating the can, thereby ensuring that the heat distributes itself more rapidly. This requirement changes the flavor of soup also changes the way the soup itself is actually made.

Soup companies shy away from ingredients that break down in the canning process so they grow special freakish mutant vegetables like carrots which look like tree limbs--they're like baseball bats. But once they go through the cooking process, they come out looking like the small young ones that you'd put into your soup. Source

8. Most ice creams are thickened and stabilized with a slew of toxic ingredients.

These include a variety of emulsifiers which prevent the ice cream from destabilizing. They include polysorbate 80, potassium sorbate, sodium benzoate, carrageenan, xanthan gum, guar gum and soy lecithin. If your store brand or parlor ice cream melts rapidly, that's a good sign as it likely has a low overrun and little fat destabilization, which means a lower percentage of toxic emulsifiers and stabilizers. Source

9. Hot dogs are filled with a sticky mixture of cuts of mechanically separated chicken, pork, fats and starch or "grain fillers."

The red or light brown dog varieties usually on sale everywhere contain very little real meat. Instead, they are made up of 64 percent mechanically-recovered chicken and 17 percent is pork. Mechanically-recovered meat is the slimy paste created when a carcass -- stripped of all traditional cuts -- is forced through a metal sieve or blasted with water. The process is banned for beef, but is permitted for pigs and poultry, and the meat produced is ten times cheaper than normal meat.

Most hot dogs typically contain, high fructose corn syrup, starch, milk protein, sodium nitrite, flavors, potassium and sodium triphosphates, polyphosphates (E452), sodium ascorbate and carmine. Source

10. Many olive oils "extra virgin" imported (and expensive) are actually made with cheaper oils of seeds and nuts.

To boost profits, for example, some producers have been caught adulterating the oil they label as "extra virgin" with much cheaper hazelnut, soy, or sunflower seed oil, among others, as well as mislabeling its country of origin.

Read the fascinating (and hilarious) report by Tom Mueller on olive oil fraud business, that eventually became the book Extra Virginity: The Sublime and Scandalous World of Olive Oil. Source

11. Food products that are red and pink are often dyed with cochineal extract, also known as tiny crushed insect bodies.

Cochineal extract sometimes appears as carminic acid or carmine. You can learn more about the process of making the dye here. Source

12. Coffee creamer is made from corn syrup and (trans fatty acids/hydrogenated) vegetable oils.

There is no cream. These are the ingredients listed on the label of the original liquid cremora Coffee - Mate:
Mono-and diglycerides

13. To make bacon, the pork bellies hanging in this strange wash cabinet are bathed in a shower of "liquid smoke".

The creepy red rain converts the flesh tints to a more familiar color of bacon that consumers desire. The European Food Safety Authority (EFSA) is investigating the safety of liquid smoke as a food flavoring. Source

14. Shredded cheese is packed with refined wood pulp to prevent sticking.

Cellulose made of decomposed plant fibers (including wood) and is a common food additive to make make ice cream creamier or thicken salad dressing without adding calories. Since it is natural, even packaged foods labeled as organic often include cellulose. Mmmmm Sawdust! Yummy.

April McCarthy is a community journalist playing an active role reporting and analyzing world events to advance our health and eco-friendly initiatives.


Top 6 Foods that Unclog Your Arteries Naturally

by Carol Weaver

Your arteries are the rivers within your body that continually transport essential nutrients and oxygen from your heart to the rest of your body.

A big part of staying healthy and also keeping your arteries clean and clear is related to your diet and what you eat. There’s no joke in the popular saying that says: “You are what you eat.” It just makes good sense that what you put in your body will determine your overall health including your cardiovascular system health. Adjusting your diet to include artery-friendly foods can improve your heart and overall health.

Top 6 Artery Cleansing Foods

Organic Asparagus

Asparagus is one of the best, natural artery-clearing foods around, says Shane Ellison, an organic chemist and author of Over-The-Counter Natural Cures. “Asparagus works within the 100,000 miles of veins and arteries to release pressure, thereby allowing the body to accommodate for inflammation that has accumulated over the years.” It also helps ward off deadly blood clots.

Organic Pomegranate

Pomegranate contains phytochemicals that act as antioxidants to protect the lining of the arteries from damage, explains Dr. Gregg Schneider, a nutritionally oriented dentist and expert on alternative medicine. A 2005 study published in the Proceedings of the National Academy of Sciences found that antioxidant-rich pomegranate juice stimulated the body’s production of nitric oxide, which helps keep blood flowing and arteries open.


“The spice turmeric is a powerful anti-inflammatory,” Dr. Schneider says. “It contains curcumin which lowers inflammation—a major cause of arteriosclerosis (hardening of the arteries.” A 2009 study found that curcumin helps reduce the fatty deposits in arteries by as much as 26 percent.


A daily 4,500mg dose of this blue-green algae (usually found in supplement or powder form) can help relax artery walls and normalize blood pressure. It may also help your liver balance your blood fat levels—decreasing your LDL cholesterol by 10 percent and raising HDL cholesterol by 15 percent, according a recent study.

Organic Cranberries

Research shows that potassium-rich cranberries can help reduce LDL cholesterol levels and help raise the good HDL levels in your body, and regular consumption of the holiday favorite may help reduce your overall risk of heart disease by as much as 40 percent.

Organic Watermelon

Talk about a perfect snack—watermelon is not only a diet-friendly food, but it can help protect your heart too! A Florida State University study found that people given a 4,000mg supplement of L-citrulline (an amino acid found in watermelon) lowered their blood pressure in just six weeks. Researchers say the amino acid helps your body produce nitric oxide, which widens blood vessels.


Microgreens have up to 40 times more vital nutrients than mature plants

You may know microgreens as the delicate, colorful garnish on your overpriced and undersized meal at an upscale restaurant. Yes, they're visually appealing but aren't they pointless decoration?

Some aficionados have claimed superfood status for these tiny edible greens produced from vegetable, herb or other plants.  New science says microgreens aren't just cuter lettuces – they may be more nutritious.

Researchers from the University of Maryland and the USDA conducted the first analysis of the nutrient levels in microgreens.  They concluded that in general these babies have more vitamins and other nutrients than their fully mature counterparts.

In a study published in the Journal of Agricultural and Food Chemistry scientists analyzed the amount of vitamin C, carotenoids (antioxidants important for vitamin A formation), phylloquinone (vitamin K1) and tocopherols (vitamin E) in 25 different varieties of microgreens.

Of the 25 microgreens tested, red cabbage sported the highest concentrations of vitamin C, while cilantro excelled in carotenoids.  Garnet amaranth had the highest levels of vitamin K1 and green daikon radish ranked tops in vitamin E.

What are microgreens?
Microgreens are the stems and leaves of a seedling.  They usually range in size from one to three inches long. Their flavor can be surprisingly intense for their small size but is generally not as strong as the full grown green or vegetable version. Microgreens are generally harvested between seven and 14 days of germination although some take four to six weeks to develop.

The basic varieties of microgreens include arugula, amaranth, beets, basil, cabbage, celery, chard, cilantro, fennel, kale, mustard, parsley, radish, sorrel and many others.

Are microgreens the same as sprouts?
Although they are often confused, microgreens are not the same as sprouts. In addition to the stem, sprouts also include the seed and root in their edible parts. Instead of leaves, sprouts have just the immature leaf buds.

Another important distinction between the two is how they are produced. Sprouts are germinated seeds grown entirely in water under dark conditions while microgreens are planted in soil and exposed to air and light.

The dark, warm, wet conditions required for sprouts make them vulnerable to the rapid growth of dangerous bacteria.  That's why they are a frequent culprit in outbreaks of food poisoning. Microgreens don't carry the same risks.

Some microgreens are sold still growing in their soil and you can cut them just before serving. You can also grow microgreens in your own kitchen all year long. Check out this video to learn how.

Have you tried microgreens? Do you grow your own microgreens or sprouts? Leave a comment and let me know.


Margie King is a holistic health coach and graduate of the Institute for Integrative Nutrition®. A Wharton M.B.A. and practicing corporate attorney for 20 years, Margie left the world of business to pursue her passion for all things nutritious. She now works with midlife women and busy professionals to improve their health, energy and happiness through individual and group coaching, as well as webinars, workshops and cooking classes. She is also a professional copywriter and prolific health and nutrition writer whose work appears as the National Nutrition Examiner. To contact Margie, visit


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