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| Mandel News Service Natural Health Care Reports |
Concern Over Rising Vaccine Deaths And Injuries An article by Paul Joseph Watson in Prison Planet.com, titled "Vaccine Deaths And Injuries Skyrocket As Cover-Up Implodes" reports that "cases of debilitating illnesses, soft-kill side-effects and even instant deaths as a result of vaccinations across the world are skyrocketing as the cover-up of deadly inoculations implodes and more people than ever become suspicious about what they are being injected with by health authorities who have proven they cannot be trusted." A recent Rasmussen poll has discovered that 52 per cent of Americans were concerned about the safety of vaccines as we approach the start of school and college terms. A revolt against dangerous vaccines is brewing across the world following a series of cases where children have been killed as a direct result of inoculations. A measles vaccination program in India was stopped after four children died almost immediately after receiving the shot. It has been reported that the four children fainted soon after they were vaccinated and witnesses reported seeing the children's eyes roll back as they began to have seizures. After these deaths furious villagers reacted to the tragedy by going on a rampage, attacking health workers and holding government doctors hostage. Chair of the Council of Europe's Sub-committee on Health Wolfgang Wodarg's investigation into the 2009 swine flu outbreak is reported to have found that the swine flu pandemic was a fake hoax manufactured by pharmaceutical companies in league with the WHO. Wodarg has said that governments were "threatened" by special interest groups within the pharmaceutical industry as well as the WHO to buy the vaccines and inject their populations without any reasonable scientific reason for doing so. Many batches of the swine flu vaccine have included squalene and mercury, two substances that have been directly connected with the explosion of autism amongst children as well as other diseases. And individuals within government and the military are reported to have been privileged to receive additive free shots that did not include these substances. Also, in order to head off legal claims for side-effects caused by the swine flu vaccination program, the U.S. government provided vaccine makers with blanket legal immunity before the shots began to be dispersed. As Jurriaan Maessen recently documented in his Infowars exclusive, http://www.infowars.com, as far back as its 1968 yearly report, the Rockefeller Foundation acknowledged funding the development of so-called "anti-fertility vaccines" and their implementation on a mass-scale. And in the 1990's, the WHO was mired in controversy after it distributed a "tetanus vaccine" to poor girls and women in the third world that was contaminated with human chorionic gonadotrophin (hCG), which is a hormone that induces involuntary abortion. And as far back as 1977 White House Science advisor John P. Holdren supported in his textbook Ecoscience a dictatorial "planetary regime" to enforce draconian measures of population reduction via all manners of oppressive techniques, including sterilization. Lung Cancer Risk May Be Reduced By Variety Of Veggies In Diet A myriad of reports have come out over the years which support the position that diets high in vegetables lower the risk for many types of cancer. And so people concerned about good nutrition generally eat many vegetables and encourage their kids to eat many vegetables. In support of this healthy nutritional pattern an article in the August 31, 2010 edition oof Science Daily, titled "Diverse Diet of Veggies May Decrease Lung Cancer Risk" reports that adding a variety of vegetables to one's diet may help decrease the chance of getting lung cancer, and adding a variety of fruits and vegetables may decrease the risk of squamous cell lung cancer, especially among smokers. Dr H. Bas Bueno-de-Mesquita, senior scientist and project director of cancer epidemiology at The National Institute for Public Health and the Environment, The Netherlands, has said "Although quitting smoking is the most important preventive action in reducing lung cancer risk, consuming a mix of different types of fruit and vegetables may also reduce risk, independent of the amount, especially among smokers." In this study 452,187 participants with complete information, 1,613 of whom were diagnosed with lung cancer, were evaluated. Information was obtained in regard to 14 commonly eaten fruits and 26 commonly eaten vegetables. Previous studies showed that the quantity of vegetables and fruits may decrease risk of lung cancer. In particular the risk of squamous cell carcinoma decreased in current smokers. In this study these researchers found that risk of lung cancer also decreased when a variety of vegetables were consumed. Also, the risk of squamous cell carcinoma decreased substantially when a variety of fruits and vegetables were eaten. Dr H. Bas Bueno-de-Mesquita has commented "Fruits and vegetables contain many different bioactive compounds, and it makes sense to assume that it is important that you not only eat the recommended amounts, but also consume a rich mix of these bioactive compounds by consuming a large variety." Therefore you should eat both large quantities and a diverse selection of fruits and vegetables in order to help protect them from cancer. And you should remember at all times that the most effective manner to reduce your risk for lung cancer is to avoid tobacco. |
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| Cancer Risk Increased By Red Meat Components A study reported on in Science Daily shows that eating red and processed meats has been linked to an increased risk of developing several different types of cancer. It has been reported that animal studies have identified a number of compounds in meat that might account for this association. These compounds include heterocyclic amines, polycyclic aromatic hydrocarbons, and N-nitroso compounds. And nitrate and nitrite are added to processed meats and are known precursors to N-nitroso compounds. Amanda J. Cross, PhD, who is associated with the National Cancer Institute in Rockville and colleagues performed one of the first prospective studies,the NIH-AARP Diet and Health Study, in order to assess the relationship between intake of these meat-related compounds and the risk of developing bladder cancer. These researchers used information gathered through questionnaires to assess the types of meat consumed as well as how meat was prepared and cooked to estimate the intake of these meat-related compounds. The investigators collected information from approximately 300,000 men and women aged 50 to 71 years from eight US states. At the beginning of the study (1995 to 1996), all participants completed lifestyle and dietary questionnaires about their usual consumption of foods and drinks. The participants in this study were followed for up to eight years. During this time 854 people were diagnosed with bladder cancer. It has been reported that people whose diets had the highest amount of total dietary nitrite (from all sources and not just from meat), as well as those people whose diets had the highest amount of nitrate plus nitrite from processed meats had a 28 percent to 29 percent increased risk of developing bladder cancer in comparison to those who consumed the lowest amount of these compounds. This association between nitrate/nitrite consumption and bladder cancer risk appears to explain why other studies have observed an association between processed meats and increased bladder cancer risk. Dr. Cross has commented "Our findings highlight the importance of studying meat-related compounds to better understand the association between meat and cancer risk. Comprehensive epidemiologic data on meat-related exposures and bladder cancer are lacking; our findings should be followed up in other prospective studies."
Health Risks For Swimmers From Clean Water HealthDay has reported on a University of Miami news release dealing with this problem in an article titled "Clean Water May Still Pose Health Risk for Swimmers: Microbes at sub-tropical beaches can cause stomach, respiratory problems, study finds". In this article it was reported that swimmers who dip into the pollution-free waters of sub-tropical beaches, such as those in southern Florida, have been found to face an elevated risk for developing gastrointestinal and/or respiratory illnesses. This study, which involved tracking 1,300 South Florida beach-going residents, was released online in the International Journal of Epidemiology, in an article titled "The BEACHES Study: health effects and exposures from non-point source microbial contaminants in subtropical recreational marine waters". Lead author Dr. Lora Fleming, co-director of the Center for Oceans and Human Health and a professor of epidemiology at the University of Miami has said "We found that when swimming in sub-tropical beach areas with no known pollution or contamination from sewage or runoff, you still have a chance of being exposed to the kind of microbes that can make you sick. This information is especially important to take into account for children and the elderly, or if you have a compromised immune system and are planning a beach outing." Dr. Samir Elmir, environmental administrator with the Miami-Dade County Health Department, said in the same news release "While people shouldn't avoid our beautiful beaches, which are regularly monitored for water quality safety, we recommend taking simple precautions to reduce the risk of microbes so your visit to the beach can be more enjoyable." In order to minimize the risk of microbe contact, experts suggest the following: Swimmers should not swallow water, beach-goers should wash their hands with soap before eating, make sure small children have access to a bathroom when visiting a public beach, shower before and after swimming, and avoid swimming altogether when sick. These authors noted that microbes have been linked to warm water temperatures, and their prevalence can be affected by such factors as rainfall patterns, sunlight, currents and wave conditions.
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| | Brain Dopamine Signaling Altered By High Fat Diets In the July 19, 2010 edition of Science Daily in an article titled "A High-Fat Diet Alters Crucial Aspects of Brain Dopamine Signaling" it has been reported that research to be presented at the Annual Meeting of the Society for the Study of Ingestive Behavior (SSIB), the foremost society for research into all aspects of eating and drinking behavior, has discovered that prolonged exposure to a high fat diet is correlated with changes in the brain chemical dopamine within the striatum which is a critical component of the brain's reward system. The authors of this study measured 'real-time' changes in the dopamine levels after rats consumed a high fat diet for either 2 or 6 weeks. In comparison to rats consuming a standard low fat diet, high-fat diet rats exhibited reduced dopamine release and also reduced uptake by "dopamine transporters" within the striatum. Mitchell Roitman from the University of Illinois at Chicago has commented, "Previous research has demonstrated reduced dopamine transporter numbers in association with obesity and exposure to a high fat diet. Our research shows that these changes lead to major differences in the way dopamine functions in the brain." These results highlight the impact of diet on brain neurochemistry, and in particular on the brain systems that regulate motivation and willingness to work for food reward in rats as well as humans. These findings are also significant for an understanding of why people who complain that their health, lives, and careers have been seriously hurt instead of helped by neuroleptics often carelessly prescribed by psychiatrists should be taken seriously. Among a myriad of other serious adverse side effects from neuroleptics the dopamine blockade of neuroleptics therefore also clearly causes a block in the normal dopamine regulated reward pathways of people which causes them to lose their motivation and willingness to work for rewards. This often results in the academic and career paths of these people being abruptly terminated with future opportunities hard to come by due to the difficulty for people in adequately explaining what happened to them during the time the dopamine was being blocked in their brains along with the consistent unwillingness of the like-minded diabolically insane psychiatrists to help them explain this problem and to help them get their lives and careers back in order in a drug free state. And so in order to maintain a healthy brain along with normal motivational patterns this study shows us that you should be very careful about diets which are too high in fats. You should also be very careful about taking any drugs such as neuroleptics which can block your normal dopamine pathways and cause you to lose your motivation. And if psychiatrists try to force you to take neuroleptics and other highly toxic psychiatric drugs such as lithium, which also undermines normal motivational drives, you should seek help from a good lawyer and try to sue the psychiatrists in a timely manner before your right to sue expires under statute of limitations for such lawsuits.
Lower Dementia Risk With Vitamin E Enriched Diet In an article in Science Daily titled "Eating Foods Rich in Vitamin E Associated With Lower Dementia Risk" it has been reported consuming more vitamin E through the diet appears to be associated with a lower risk of dementia and Alzheimer's disease. This report appeared in the July issue of Archives of Neurology. It has been reported that oxidative stress, which is damage to the cells from oxygen exposure, is thought to play a role in the development of Alzheimer's disease. Experimental data has suggested that antioxidants, which are nutrients that help repair this damage, may protect against the degeneration of nervous system cells. In this study Elizabeth E. Devore, Sc.D., of Erasmus Medical Center, Rotterdam, the Netherlands, and colleagues assessed 5,395 participants 55 years and older who did not have dementia between 1990 and 1993. The participants underwent a home interview and two clinical examinations at the beginning of the study, and provided dietary information through a two-step process involving a meal-based checklist and a food questionnaire. These researchers focused on four antioxidants: vitamin E, vitamin C, beta carotene and flavonoids. The primary food sources of vitamin E were margarine, sunflower oil, butter, cooking fat, soybean oil and mayonnaise; vitamin C came mainly from oranges, kiwi, grapefruit juice, grapefruit, cauliflower, red bell peppers and red cabbage; beta carotene, from carrots, spinach, vegetable soup, endive and tomato; and flavonoids from tea, onions, apples and carrots.It was found over an average of 9.6 years of follow-up, 465 participants developed dementia and 365 of those were diagnosed with Alzheimer's disease. And it was reported that the one-third of individuals who consumed the most vitamin E were 25 percent less likely to develop dementia than the one-third of participants who consumed the least amount. In this study dietary intake levels of vitamin C, beta carotene and flavonoids were not associated with dementia risk. The results were similar when only the participants diagnosed with Alzheimer's disease were assessed. The authors of the study wrote "The brain is a site of high metabolic activity, which makes it vulnerable to oxidative damage, and slow accumulation of such damage over a lifetime may contribute to the development of dementia. In particular, when beta-amyloid (a hallmark of pathologic Alzheimer's disease) accumulates in the brain, an inflammatory response is likely evoked that produces nitric oxide radicals and downstream neurodegenerative effects. Vitamin E is a powerful fat-soluble antioxidant that may help to inhibit the pathogenesis of dementia."
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