Volume 3, Issue 11Welcome to Heartland's NATURAL SOLUTIONS FOR YOU AND YOUR FAMILY newsletter. We are excited to share relevant news about natural health topics and offer alternative and complimentary options for you and your family. We are committed to helping you find more complete answers to your health concerns, and look forward to being a friend as you seek greater health through innovative natural products, ideas, and educational resources. For personalized direction, call our helpline at 1-888-772-2345.
TOPICS IN TODAY'S ISSUE:
·Did You Know? - Petrochemicals and chlorine-based chemicals increase our risk of cancer because they are immune-depressors, endocrine-disrupters and free radical producers
·In the News - Fasting may be good for you
·Alkalize Your Body
·Recipes for Health
“Quite often, doctors and nutritional advisors recommend that you eat the "right" foods, while lacking the wisdom to understand that the key to disease prevention might be this advice: "Don't eat the wrong foods."
~ Robert Cohen, www.notmilk.com
Healing is a matter of time, but it is sometimes also a matter of opportunity.
~ Hippocrates
While petrochemicals, chlorine (bleach) and the multitude of chlorine-based chemicals are contributors to the CREATION of breast cancer, milk and dairy-based products (even ORGANIC) are contributors to the GROWTH of breast cancer.
BREAST CANCER IN A BOTTLE?
Petrochemicals and chlorine-based chemicals (including common household bleach) increase our risk of cancer because they are immune-depressors, endocrine-disrupters and free radical producers. An ongoing chemical war from daily absorption or inhalation of these harmful chemicals and pesticides in our bodies allows free radicals to wreak havoc and estrogen dominance to reign. The body can only take so much before it cannot successfully process these poisons any more. For more on this subject, refer to John R. Lee's well-researched book, What You're Doctor May Not Tell You about Breast Cancer or check these archived newsletters:
http://www.heartlandnatural.com/newsletter/6-11-02.htm http://www.heartlandnatural.com/newsletter/10-29-02.htm
MILK DOES A BODY BAD?
Most people are aware of the mucous-forming role of dairy and that avoiding milk and dairy when you have a cold is helpful. Most people are aware that a good number of people are lactose intolerant, and have a difficult time digesting milk. Many people are also aware of the pesticides, antibiotics and bovine growth hormones in milk, and recognize that milk just isn't the same as it used to be. But many people are not aware of a hormone called Insulin-like Growth Factor-I (IGF-I) in milk and its effect on cancer in humans.
According to Samuel S. Epstein, M.D., professor of occupational and environmental medicine at the Illinois School of Public Health, "IGF-I is not destroyed by pasteurization, survives the digestive process, is absorbed into the blood, and produces potent growth-promoting effects." Epstein says it is highly likely that IGF-I helps transform normal breast tissue to cancerous cells, and enables malignant human breast cancer cells to invade and spread to distant organs. (REF: Pages 22 & 23, "Milk, The Deadly Poison" by Robert Cohen.) With all this doom and gloom on an American tradition (milk), it makes sense to look at more science. Unfortunately, science has a hard time supporting milk for health. We would do well to learn more before all these cancers continue to grow into an unfortunate and mostly unnecessary American way of life. Linda Rector-Page, N.D., Ph.D. reminds us that "America's enormous incidence of breast and colon cancer, 500% COMPARED TO THE REST OF THE WORLD, is overwhelmingly felt to be due to poor nutrition and food choices." (REF: Page 31, "Cooking for Healthy Healing").
Milk and its many rich dairy products can be tough, even counter-cultural, to give up. Here is where knowledge takes the supportive role. When we really know what is in a food, it is no longer a matter of will power but of choice - because the unappetizing factors (like the pus count in milk) outweigh the appetizing ones. IGF-I is very unappetizing, because cancer is NOT FUN. Let these quotes, found at www.notmilk.com, inspire you to greater investigation, knowledge and CHOICE in your family's health.
WHAT DO THE SCIENTISTS SAY?
· "Human Insulin-like growth factor (IGF-I) and bovine IGF-I are identical. Both contain 70 amino acids in the identical sequence." Judith C. Juskevich and C. Greg Guyer. SCIENCE, vol. 249. August 24, 1990.
· "IGF-I is critically involved in the aberrant growth of human breast cancer cells." M. Lippman. J. Natl. Inst. Health Res., 1991, 3.
· "Estrogen regulation of IGF-I in breast cancer cells would support the hypothesis that IGF-I has a regulatory function in breast cancer." A.V. Lee, Mol-Cell- Endocrinol., March, 99(2).
· "IGF-I is a potent growth factor for cellular proliferation in the human breast carcinoma cell line." J.C. Chen, J-Cell-Physiol., January, 1994, 158(1)
· "Insulin-like growth factors are key factors for breast cancer growth." J.A. Figueroa, J-Cell-Physiol., Nov, 1993, 157(2)
· "IGF-I produces a 10-fold increase in RNA levels of cancer cells. IGF-I appears to be a critical component in cellular proliferation." X.S. Li, Exp-Cell-Res., March, 1994, 211(1)
· "IGF-I plays a major role in human breast cancer cell growth." E.A. Musgrove, Eur-J-Cancer, 29A (16), 1993
· "IGF-I has been identified as a key factor in breast cancer." Hankinson. The Lancet, vol. 351. May 9, 1998
· "Serum IGF-I levels increased significantly in milk drinkers, an increase of about 10% above baseline but was unchanged in the control group." Robert P. Heaney, Journal of the American Dietetic Association, vol. 99, no. 10. October 1999
· "IGF-1 accelerates the growth of breast cancer cells." M. Lippman Science, Vol. 259, January 29, 1993
Household “DISINFECTANTS” actually help contribute to “INFECTION” in our inner household – our body! They make a mess in our blood, which has to go to work overtime cleaning up the contamination. Dirty, toxic blood is one of the prerequisites to infection, which physiologically CANNOT EXIST in a clean, well-oxygenated environment.
So where do we turn to keep our counters and bathrooms clean and “safe”? A logical alternative is an enzyme-based, natural cleaning powerhouse like Heartland’s All-Purpose Solution. The enzymes break down organic matter and do an amazing job of cleaning numerous surfaces. Read more about the new, safe way to keep both your home AND your blood beautiful by clicking on http://www.heartlandnatural.com/allpurpose.htm
IN THE NEWS
Source: Richard Hodish, D.C.’s “Now You Know” Newsletter, May 2003The comedian Gallager once said, "I don’t know why they call it fasting, when it goes so slow!" None-the-less, a new study reported to the National Institute on Aging suggests that fasting may be good for you. An article on the subject appeared in the Tuesday, April 29, 2003 issue of the Atlanta Journal Constitution, (AJC). That article starts off by saying, "Periodic fasting may improve health and help people withstand the stresses of disease and aging."
The actual research was performed on mice that were denied food on alternate days. These mice subsequently showed marked improvement in key health indicators. Researchers believe the results are relevant to human health and are designing an experiment using human volunteers. The article noted that the mice in the experiment, which were allowed to eat all they wanted on alternate days, ended up consuming about the same number of calories and weighing about the same as animals allowed to eat all they wanted all the time. The mice deprived of food for a whole day gorged the next, consuming all the calories they’d been deprived of and more.
The good news was that in the fasting mice, blood glucose and insulin levels were markedly reduced. The fasting mice also had a dramatically increased ability to withstand brain cell damage after injections of a poison into regions of the brain associated with Alzheimer’s disease in humans. These mice lived 30 percent to 40 percent longer than normal, but they didn’t lose any weight.
HEARTLAND EDITOR'S NOTE: Fasting is powerful. So powerful, in fact, that if you have not used fasting as a healing technique yet, it is most important to become knowledgeable first. Juice fasting is becoming more and more common, and learning the basics is not difficult. For more lengthy fasts and water-only fasting, consider guidance from an experienced health practitioner or doctor specialized in fasting. Fasting is truly nature’s fastest way to heal, and may be one of the only ways to find complete healing. An exceptional primer on fasting is Dr. Bragg’s “The Miracle of Fasting”. Richard Foster’s classic “The Celebration of Discipline” also has a concise chapter on fasting that provides an excellent overview. Whatever you do, don’t consider fasting as morbid or tortuous. Those who fast know the joy, release, mental clarity and new levels of self-control that come from periodic fasting.
Calcium is the body’s largest reserve for “emergency alkalization” of the blood when an overly acid-forming diet is consumed. Excess animal protein is a major contributor to this leaching of calcium from the body. The question is, where does milk fall? Is it more of a high animal protein source, or is it more of a good calcium source? Do we need milk for strong bones, or does it contribute to calcium loss in bones?
Harvard University's landmark Nurses Health Study, which followed 78,000 women over a 12-year period, found that the women who consumed the most calcium from dairy foods broke more bones than those who rarely drank milk.
"It is hard to turn on the television without hearing commercials suggesting that milk promotes strong bones. The commercials do not point out that only 30 percent of milk's calcium is absorbed by the body or that osteoporosis is common among milk drinkers. Nor do they help you correct the real causes of bone loss." --Dr. Neal Barnard
Calcium absorption figures for broccoli, brussel sprouts, mustard greens, turnip greens, kale, and some other leafy green vegetables range between 40 percent and 64 percent – much higher than milk. These are also all ALKALIZING FOODS. Additional good plant sources of calcium include raw, hydrated almonds and tahini (For recipes using tahini, click http://heartlandnatural.com/newsletter/index.htm and view the recipe sections in the following newsletter archives 1-24-03 , 3-18-03 , and 5-14-02 ). But, you could also say that a great source or calcium is your own body – if you can reduce the LOSS of calcium that comes from high animal protein consumption, including milk!
If you let yourself be absorbed completely, if you surrender completely to the moments as they pass, you live more richly in those moments.
~ Anne Morrow Lindbergh (1906-, American Author)HOW DO YOU LIVE WITHOUT MILK?
According to Linda Rector-Page (Cooking for Healthy Healing), you can still enjoy most of your favorite dishes simply by making substitutions. On pages 222, 221 and 391-393 she has tips on the "art" of substituting for dairy products. Here are a few of her recipe secrets.
Milk & Cream Substitutes:
- Soymilk - plain, or vanilla; substitute equal amounts for milk or cream.
- Yogurt and water mixed to the consistency of milk - use in equal amounts for milk or buttermilk. (Yogurt can also be homemade with soy milk or nut milk.)
- Kefir - the plain may be substituted in equal amounts for milk, buttermilk, or half-and-half.
- Almond milk, or other nut milks - an excellent substitute in gravies, soups and sauces. Use cup for cup in place of milk in recipes.
- Tahini milk - made by adding 1 TB. Sesame tahini to 8 oz. water with a little honey; use equally as milk in recipes.
- Amazake rice drink - blend ½ cup with 2 cups of water, use equally as milk in recipes.
- Fruit juice - use to taste to replace milk in recipes, or on dry cereals.
- Water - use to replace milk in hot cereals, and in baked recipes for a dry, crunchy taste instead of smooth, moist texture.
- Chickpea miso - mix with stock and seasoning and use in equal amounts for milk, especially in macrobiotic diets.
- Lecithin granules - mix into sauces or gravies to emulsify and thicken without using milk or cream.What do YOU do to replace milk? E-mail to recipes@heartlandnatural.com
REFERENCES:
Quote sources thanks to Cyber-Nation.Com and www.ZigZiglar.com.
Alkalize Your Body quote source: http://www.milksucks.com/osteo.htmlNEWSLETTER INFORMATION
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