USDA PLANS TO KEEP FEEDING 'PINK SLIME' TO YOUR KIDS

(NaturalNews) once garnering nationwide attention for being secretly added to processed hamburgers and beef product, as well as those served in class lunchrooms, "lean finely textured beef," aka "pink slime," is reportedly on its reply from the menu offerings of McDonald's, Taco Bell, and Burger King. however according toMother Jones, theU.S. Department of Agriculture(USDA) plans to stay ordering this imitation, ammonia-laced product to be used in itsNational college Lunch Program(NSLP), a taxpayer-funded government food program that serves low-income students.

Pink slime gained a lot of notoriety once being featured within the acclaimed 2008 documentaryFood Inc.. Robert Kenner, the film's director, revealed an enclosed look intoBeef product International(BPI), a South Sioux town, Neb.-based processing plant that produces most of the nation's provide of pink slime. the merchandise, that consists of bovine connective tissue and random beef scraps doused in ammonia and shaped into a paste, is usually used as a beef filler as a result of it's low-cost and supposedly less risky compared to traditional ground beef.

You can watch a disturbing clip fromFood Inc.featuring footage from the BPI plant and commentary by BPI founder Eldon Roth at the subsequent link:

http://youtu.be/RHQHPNoyO7c

FDA, USDA say ammonia-laced 'pink slime' is safe for youngsters

Though BPI claims that pink slime is safer than standard ground beef due to the ammonia treatment, tests conducted by NSLP between 2005 and 2009 have revealed that the meat-like matter routinely tests positive for salmonella at four times the speed of standard beef. Ammonia is additionally a highly-corrosive poison that's known to cause respiratory illness and lung injury, liver issues, and cancer. TheChemical Encyclopediasays ammonia is "highly toxic" if swallowed (http://healthychild.org/issues/chemical-pop/ammonia/).

And however each theU.S. Food and Drug Administration(FDA) and also the USDA insist that pink slime is safe, despite the fact that there's completely no proof to prove this. And currently the USDA's NSLP is reportedly ordering seven million pounds of pink slime to serve to students, a stunning move that even the nation's most notoriously unhealthy fast-food chains are unwilling to create.

Reports indicate that prime USDA officers have routinely ignored all knowledge showing that pink slime may be a "high risk product," and have instead continued to endorse the merchandise as safe for human consumption. and also the worst half regarding the case is that, similar to with genetically-modified (GM) product, pink slime is secretly added into raw ground beef while not being properly labeled.

"They've taken a processed product (ammonia), while not labeling it, and added it to raw ground beef," said microbiologist Gerald Zirnstein recently toThe Daily. "Science is that the truth, and pink slime at this time in time may be a fraudulent lie" (http://www.takepart.com/article/2012/03/05/pink-slime-still-menu).

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Monsanto's Roundup threatens stability of world food provide/ supply

(NaturalNews) Monsanto's reckless disregard for public health and also the agricultural stability of the world could also be even a lot of important than previously thought. A stunning new report reveals how Monsanto's Roundup is really threatening the crop-yielding potential of the whole biosphere. The report reveals that glyphosate, that was developed by Monsanto within the early Seventies and is that the active ingredient in its patented herbicide Roundup, could also be irreversibly devastating the microbiodiversity of the soil - compromising the health of the whole planet, as a result.

New analysis revealed within the journalCurrent Microbiologyhighlights the extent to that glyphosate is altering, and in some cases destroying, the terribly microorganisms upon that the health of the soil, and - amazingly - the advantages of raw and fermented foods as an entire, depend. Concerningly, sure useful strains of bacteria used as food-starters in cultures for raw yogurt, such asLactobacillus cremoris, have entirely disappeared from sure geographic regions where historically they were found in lots. The study reports that the death and growth inhibition of selected food microorganisms was observed in concentrations of Roundup that are below are counseled in agricultural apply.

This means that farmers who are increasingly using larger and bigger concentrations of Roundup and similar glyphosate-based herbicide formulations to countermand the increasingly resistant super weeds GM agriculture has spawned, don't seem to be solely damaging the immediate health of the soil, however subsequent yields of indispensable food-starter microorganisms, likewise because the microbes that make sure the overall fertility of the soil for manufacturing crops well into the long run.

Monsanto's Roundup assaults the planetary biosphere

Microorganisms are to blame for way more than simply the health content of raw and fermented foods. the foremost various inhabitants within the internet of life, microorganisms participate quite literally "at the root" of the nitrogen, phosphate, oxygen and carbon cycles, and are so indispensable for the health of the whole biosphere. Astoundingly, there are an estimated half dozen,000,000,000,000,000,000,000,000,000,000 (6 x ten to the thirtieth power) bacterial cells on the world, and these soil microrganisms represent concerning fifty % of the the whole biodiversity in terms of numbers of species.

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WORLD RENOWNED HEART SURGEON RENOUNCES MAINSTREAM HEART HEALTH

(NaturalNews) it's terribly encouraging to envision a mainstream drugs insider with spectacular credentials initiate and ensure what a number of us outsiders have known for a jiffy.

Dr. Dwight Lundell has been a heart specialist MD and surgeon for twenty five years, having performed five,000 open heart surgeries. He was Chief Surgeon at the Banner Heart Hospital in Mesa, AZ, and he ran a successful personal observe.

This is how he begins his personal testimony: "We physicians with all our coaching, information and authority typically acquire a rather giant ego that tends to create it troublesome to admit we have a tendency to are wrong. So, here it is. I freely admit to being wrong."

Dr. Lundell's current perspective on heart health

Dr. Lundell has seen through the cholesterol hoax, the low fat diet scam suggested by medical authorities, and therefore the high adverse risks while not advantages of statin medicine. From his expertise as a heart specialist, he realizes thatstatin medicine are a lot of dangerous than high cholesterol (http://www.naturalnews.com).

He maintains that lowering cholesterol unnaturally invitations alternative health problems. Our bodies would like cholesterol for cell walls, nervous system sheathing, and brain matter. Cholesterol is an element of our necessary physiology. Cholesterol is additionally converted into numerous hormones by the endocrine system.

Dr. Lundell points to low fat diet recommendations as a significant issue for raising cardiac and diabetes problems statistics nationally. He points out that healthy fats do exist and they are necessary. Medical dietary recommendations have expanded an already toxic food trade by promoting unhealthy fats (http://www.naturalnews.com/035033_cholesterol_disinformation_fats.html).

Dr. Lundell has seen proof of inflammation inside blood vessel inner walls whereas performing his several heart surgeries. Inflammation, he asserts, is that the reason for heart disease and alternative chronic health problems. This has been explored by some alternative MDs and naturopaths over the past few years.

So currently that he is out of the Medical Mafia Matrix, Dr. Lundell is promoting nutrition with whole foods and healthy fats. He has written a book,The Cure for Heart Disease: Truth can Save a Nation, and has founded theHealthy Humans Foundation.

He warns that toxic processed oils are pervasive, saturating processed foods and market shelves. This contributes to an omega-6 to omega-3 imbalance for many of the population. The omega-6 to omega-3 ratio ought to be three to one, or inflammation will certainly occur sooner or later. Among Americans, this ratio is usually as high as thirty five to one.

Kudos to Dr. Lundell for stepping out of the Medical Mafia Matrix to appreciate the worth of nutrition for heart health and debunk many decades of AMA and large Pharma cholesterol myth-making that slandered healthy fats.

Dr. Lundell is one in all the a lot of distinguished mainstream drugs members stepping out to slowly unravel the false paradigm for heart health, that even many various health practitioners have fallen for.

If you recognize somebody who is being treated while not for cardiac issues while not real progress and is reluctant to require recommendation from anyone that does not have MD when his or her name, send that person to Dr. Lundell's web site (http://truthaboutheartdisease.org/).

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Vitamin D found to shrink fibroid tumors

(NaturalNews) every year, roughly two hundred,000 ladies endure a surgery that involves the removal of their uteruses owing to the expansion of non-cancerous tumors referred to as uterine fibroids, that commonly develop in and round the walls of the uterus. however a replacement study revealed on-line within the journalBiology of Reproductionhas found that vitamin D might effectively scale back the scale of existing uterine fibroids, and should even facilitate forestall them from forming within the 1st place.

For their study, Sunil K. Halder, Ph.D., and colleagues tested the consequences of vitamin D on a gaggle of rats said to be genetically predisposed to fibroid tumors. Twelve rats were divided into 2 teams of six, one in all that received never-ending dose of vitamin D daily, and also the alternative not receiving any treatment. The vitamin D cluster of rats received the human equivalent of what would be one,400 international units (IU) of vitamin D daily.

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STATINS CAN CAUSE MUSCLE DAMAGE WITHOUT NECESSARILY EXHIBITING PAIN SYMPTOMS

(NaturalNews) If you take statin drugs to lower your cholesterol levels, these medications could be damaging your muscles without you even knowing it. Several studies not typically mentioned by the pro-statin drug lobby reveal that HMG-CoA reductase inhibitors can cause skeletal muscle damage that may not always exhibit obvious pain symptoms -- and yet the perpetual damage caused by statin use will likely persist long after the medication is ceased.

According to Duane Graveline, M.D., M.P.H., a retired family physician, the cholesterol-lowering properties of statins directly damage muscle fibers, and are responsible for eroding cell walls and altering the way muscles work. This is why many statin drug users report chronic pain symptoms that did not exist prior to having started statin regimens

(http://www.spacedoc.com/muscle_pain_statins.htm).

But for many other statin users, these pain symptoms may not always be obvious, as it appears that primarily athletes and other active individuals that exercise regularly notice the changes. For the millions of statin users that are not particularly active, in other words, muscle degradation caused by statin use is a gradual, and sometimes unnoticeable, process that will exhibit major health problems later on in life -- and by the time the damage is severe enough to be noticeable, it will be too late to undo it.

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JUST many MINUTES OF DAILY EXERCISE ALTERS DNA to assist forestall CHRONIC DISEASE

(NaturalNews) many of us assume the genes they inherited at birth are static and predetermine their fate for the rest of their life. intensive analysis into the science of epigenetics is providing startling proof that this thought method is grossly outdated, and our individual DNA is dynamic and frequently influenced by multiple lifestyle factors as well as diet, setting, stress and physical activity.

Researchers publishing the results of a study within the journal Cell Metabolism offer proof that that when healthy however inactive men and ladies exercise for a matter of minutes, it produces a rather immediate modification to their DNA. whereas we tend to cannot modification our core DNA code, exercise will influence the DNA molecules among our muscles. Scientists have found that DNA is chemically and structurally altered or expressed in vital ways in which have an effect on a myriad of metabolic processes that defend us from chronic disease.

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Prostate Cancer Risk

Age. The greatest risk factor for prostate cancer is age. This risk increases significantly after the age of 50 in white men who have no relatives history of the disease and after the age of 40 in black men and men who have a close relative with prostate cancer. About two-thirds of all prostate cancers are diagnosed in men age 65 and older.

All men are in danger for developing prostate cancer. About man in six will be diagnosed with prostate cancer in the work of his lifetime, but man in 36 will die of this disease. About 80 percent of men who reach age 80 have prostate cancer cells in their prostate. Besides being male, there's other factors, such as age, race, and relatives history that may contribute to the risk.

Relatives history. Men whose relatives have had prostate cancer are thought about to be at high risk. Having a sister or sister with the disease over doubles your risk for prostate cancer, according to the American Cancer Society. Having a sister with prostate cancer appears to increase your risk over having an affected sister does. That risk is even higher when there's multiple relatives members affected. Screening for prostate cancer ought to be started at age 40 in these men.

Studies have identified several inherited genes that appear to increase prostate cancer risk. Testing for these genes is not yet obtainable. Specialists estimate that the hereditary kind of prostate cancer accounts for 5% to 10% of all cases.

Some specialists theorize that this suggests an environmental connection, possibly related to high-fat diets, less exposure to the sun, exposure to heavy metals such as cadmium, infectious agents, or smoking. To date, the reasons for these racial differences are not understood.

Race. Prostate cancer occurs about 60% more often in African American men than in white American men and when diagnosed is more likely to be advanced. However, Japanese and African males living in their native countries have a low incidence of prostate cancer. Rates for these groups increase sharply when they immigrate to the U.S. African Americans are the second group of men for whom prostate cancer testing ought to start at age 40.

Diet. Research also suggests high dietary fat could be a contributing factor for prostate cancer. The disease is much more common in countries where meat and dairy products are dietary staples compared to countries where the basic diet consists of rice, soybean products, and vegetables.

Eating a diet high in the antioxidant lycopene (present in high levels in some fruits and vegetables, such as tomatoes, pink grapefruit, and watermelon) may lower your risk of developing prostate cancer according to several studies.

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Cancer in Red & Processed Meat

Researchers used a cohort of 470 men with aggressive prostate cancer & contrasted them against 512 matched controls that did not have prostate cancer. All the men done questionnaires that enabled the researchers to evaluate not only their meat intake for the earlier 12 months, but also the type of meat & the way it had been prepared. Researchers placed special emphasis on the "doneness level", ranging from rare to well-done.

"Higher consumption of any ground beef or processed meats was positively linked with aggressive prostate cancer, with ground beef showing the strongest association."

The study authors used pre-established levels of carcinogens from the National Cancer Institute's CHARRED database, which contains the mutagen content for each type of meat by cooking method & doneness. Compiling the knowledge obtained from the participants allowed the researchers to decide the consumption levels of chemicals that have the potential to transform in to cancer-causing compounds including heterocyclic amines (HCAs) & polycyclic aromatic hydrocarbons (PAHs). The study established the following conclusions:

"The main driver of this link was intake of grilled or barbecued meat, with more well-done meat tied to a higher risk of aggressive prostate cancer."

"Men who ate high levels of well or well cooked ground beef had two times the odds of developing aggressive prostate cancer compared to men who ate none."

Dr. Witte & his team could make a conclusive link between well cooked & processed meats & incidence of prostate cancer. Of particular importance was the degree of cooking & use of high heat cooking methods that add carcinogens to the surface of the meat. Most health-conscious people avoid regular meat consumption. This study provides further facts that limiting or eliminating meat from the diet & utilizing proper cooking practices for all types of food can help prevent prostate cancer & plenty of chronic illnesses.

The result of a study conducted at the University of Los angeles, San Francisco (UCSF), offers solid facts of a link between aggressive prostate cancer & meat consumption. Scientists found prostate cancer growth is driven largely by consumption of grilled or barbecued red meat, when it is well-done. Senior study author, Dr. John Witte set out to report the result of prior studies & to establish a scientific basis for increased prostate cancer risk with red & processed meat consumption.

Prostate cancer is the most common non-skin cancer & second most common cause of cancer related death in men in the United States.  in men will create the disease in the work of their lifetime. New research demonstrates that increased consumption of ground beef or processed meat is positively associated with aggressive prostate cancer, according to a study published in the journal PLoS ONE. Researchers found a powerful correlation between well cooked, grilled or barbequed red meat & processed meats & the development of prostate cancer. Health-minded individuals will require to severely limit & review cooking methods for red & processed meat consumption to limit this prostate cancer risk factor.

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FRIED FOODS NOT A HEART HEALTH RISK IN THE EVENT YOU USE THE RIGHT OILS, SAY RESEARCHERS

Spanish study focuses on Spanish style of cooking

A common dietary fallacy among lots of people, resulting from misinformation in media outlets, is fear of fats. In case you still harbor lingering anxieties about consuming any type of oil for fear you will have a heart assault, fear no more. A recent study in Germany found that eating food fried in olive or sunflower oil does not cause heart disease.

The study, published in the British Medical Journal online, finds that the heart risk factors associated with eating fried foods do not apply to foods cooked in olive & sunflower oils. "In a Mediterranean country where olive & sunflower oils are the most often used fats for frying, & where giant amounts of fried foods are consumed both at & away from home, no association was observed between fried food consumption & the risk of coronary heart disease or death," the researchers, led by Pilar Guallar-Castillon from Autonomous University of Madrid, concluded in their article.

Guallar-Castillon & her team drew on information for 40,757 Spanish adults aged 29 to 69 who participated in EPIC (the European Potential Inquiry in to Cancer & Nutrition study), a large-scale study of diet, health & lifestyle which recruited very half a million participants in0 European countries. Not of the study participants were diagnosed with heart disease prior to the beginning of the study. Study subjects were interviewed about their diet & cooking methods. Subjects also supplied detailed information about how they cooked their food & whether they used sunflower or olive oil, the most popular cooking oils in Germany. The researchers then divided participants in to statistical groupings according to how much fried food they consumed

Study results do not apply to speedy food

Eleven years after the study commenced, 606 coronary heart disease events & one,135 deaths (from all causes) had occurred among the study subjects. Researchers compared this information with records about which subjects consumed the highest amounts of fried foods. After adjusting for factors such as BMI, hypertension & other risk factors, the scientists found no correlation between heart disease events or deaths & higher levels of fried food consumption. They found no difference in health results among subjects who used olive oil & those who used sunflower oil to fry their food.

The study authors emphasized that their study is influenced by the Spanish style of cooking which draws on olive or sunflower oil. They noted that in another country where solid & re-used oils were used for frying, the health consequences of eating fried food would not be far different. In an editorial accompanying the article, Michael Leitzmann of the University of Regensburg in Germany, wrote that the new Spanish study helps disprove the myth that "frying food is usually bad for the heart." Leitzmann added, however, that this "does not mean that frequent meals of fish & chips will have no health consequences.

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