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Philosophy
SUPER FAST WEIGHTLOSS
Permanent Weightloss
Get Great Abs

My weight-loss programs are helping adults and children change their lives everyday. My clients now look good and more importantly feel good about themselves. People who look good and feel good exude a positive aura and attitude which others pick up on instantly.

It’s no wonder that people who take great care of themselves are widely respected in their business relationships, personal relationships and schools. Simply put, when we look good and feel good, others are attracted to us and view us as positive forces. Lets face it, people who look good and give off an air of confidence, go further, climb higher and succeed more often.

I guarantee to make you look good and feel good but most importantly, I want to create extremely healthy men, women and children. It’s more important to be healthy than anything else. Looking good is secondary but an important feature of my diet and exercise plan.

BEWARE of HIGH MERCURY LEVELS IN FISH

NEVER USE HEAVY WEIGHTS IF YOU HAVE A HEART CONDITION OR HIGH BLOOD PRESSURE

ALWAYS TELL YOUR TRAINER ANY PHYSICAL LIMITATIONS OR HEALTH ISSUES YOU MAY HAVE

YEARLY GENDER AND AGE SPECIFIC PHYSICALS based on family history and disposition

DENTAL HEALTH AND THE BODY-ASK ME ABOUT THE IMPLICATIONS

SMOKING WILL KILL YOU AND SECOND HAND SMOKE KILLS EVERYONE AROUND YOU

ANTI-AGING THERAPIES

FACTS:

• 90% of weight-loss is diet.
• Eat clean and you'll be lean
• Eat bad and you'll look bad
• Calories in vs Calories out is my motto.
• Cardio burns calories for 1 hour (post workout)
• But weight training burns calories for 24 hours (post workout)
• An hour of cardio everyday - eat anything you want
• Most trainers look like they need to be trained by me.
• Most authors writing weightloss books need to go on diets!
• Children can’t eat whatever and whenever they want.
• Adults certainly can’t eat whatever and whenever they want.
• Obesity is America’s newest health problem.
• Obesity Defined: One weighing 33% more than their suggested weight
• 1 in 50 U.S. adults is 100 lbs. or more overweight
• 66% of adults and 30% of children are over-weight.
• Men should be 8-12% body fat / Women should be 12-16% body fat.

• We use food as a stimulant (to make us feel good).
• Once we eat food to feel good, we feel miserable a lot longer.
• Over-weight Adults and children are more likely to become diabetic.
• Over-weight children almost always become over-weight adults.
•Type II Diabetes is Reversable
•More than 1/2 of all diabetics are overweight - why? overweight, high blood pressure and diabetes often lead to erection dysfunction (ED)

• Over-weight adults and children will likely suffer:
• Hypertension
• Depression
• Low self-esteem
• Lack of interest
• Ridicule
• Heart disease
• Stroke
• Gallbladders disease
• Cancer:
- Breast
- Prostate
- Colon
• Discrimination
• Employment Discrimination
• Insurance coverage denial
• Weakened Immune System
• Osteoarthritis
• Asthma
•Diabetes (type 2)
• Orthopedic complications
• Alzheimers
• Psychosocial effects and stigmas
• Thyroid disease
• Higher insurance premiums

-High blood pressure

-Sleep apnea

FACTS:

• I can change your life.
• I can give you the body you have always dreamed of.
• I can drop weight off you fast and safe.
• I can help you keep it off.
• My diet alone will help you shed pounds.
• My exercise plan with my diet will do it twice as fast.
• You are a member of “beautiful bodies by jack” for life, that means we stay in constant contact.
• I guarantee weight-loss

Did you Know?

1. There are 14 Superfoods
2. There are 7 foods commonly causing food allergies
3. You must watch sugar, fat, starch and salt
4. 1 gram Carbs = 4 calories
1 gram Protein = 4 calories
1 gram fat = 9 calories
5. Some fats are good and even necessary
6. Some carbs are great
7. all proteins are not perfect or complete
8. The difference between macronutrients, micornutrients and phytonutrients
9. Why whole foods are more important to eat than shakes, bars or pills. What the thermo-genic effect is.
10. Why you must take multivitamins and supplements
11. How many calories to take in during one meal and how much calories to take throughout the day
12. The mixture of carbs/proteins/fats
13. How much protein can be absorbed during one meal and how much protein to take in throughout the day
14. The body needs water or else
15. You can live without carbs but cannot live without protein and fat
16. You should eat right for your blood type and why
17. Don't count just carbs - its overall calories too
18. A high glycemic food/drink will begin fat storage for the whole day
19. Eggs are not dairy
20. 6 minutes of cardio warms up the body
21. But when to do cardio?
22. 99% of people in the gym never change, why?
23. How to get RIPPED like me.
24. I am ripped 24 hours a day, 7 days a week, 52 weeks a year!
25. I bring about radical, life-altering changes in my clients!
26. Your homocysteine level is even more important than your cholesterol level when detecting heart disease and artery blockage.
27. Folic acid is often prescribed by physicians to lower homocysteine levels.
28. The difference between food allergies and food intolerances
29. Calorie cycling otherwise know as the feast/famine diet
30. Why organic/wholefoods are infinitely better than processed/refined foods
31. low-carb stores have great alternatives
32.why flaxseed, omega 3 and wheatgrass as well as a multivitamin (gender specific)should be taken everyday
33. Eat for your day's activity
34. How to train specific bodyparts
35. How many times to train with weights
36. How many times a week to do cardio
37. How many times a week to train a certain body part
38. What pyramid training is
39. What is periodicization
40. What is chasing the burn?
40. What is the target heart-rate for cardio (Formula)
41. What is the target heart-rate for fat-burning (formula)
42. Why - Strong grip/muscle concentration/flexing/slowness
43. How to eat and train for mass
44. How to eat and train for weightloss 45.the difference between a vegan and a vegetarian 46. why do we need to drink so much purified water 47. purified vs distilled 48. do you know how to take your own pulse 49. do you know cpr and the heimlich maneuver 50. why should we eat for our blood type 51. why the human body hates muscle and loves fat 52. what is insulin 53. what is the glycemic index and how do these foods affect our insulin levels and fat storage 54. healthy and harmful food combinations 55. types of cardio and exercises that are good for you and types that are bad for you 55. why you shouldn't drink liguids with meals 56. exercise, especially cardio will lower cholesterol but what foods should you eat 57. what scientists say may lower the risk of alzeimers besides diet, exercise and mental stimulation 58. why heredity plays such an important role in almost all mental and physical diseases as well as lifestyle choices but what we can do to change the odds 59. diet soft drinks are unhealthy and dangerous especially when they use sorbitol, splenda and especially _______? 60. NO SMOKING OF ANY KIND 61. NO DRUGS OF ANY KIND(except prescribed by your physician) 61. which sugar substitutes are toxic and which are healthy 62. the body needs a certain ph balance and why? 63. Why does the body's acidic level go up as we age and /or get ill and why thats bad? 64. Why are lemons and lemon juice so good for us 65. can something that is good for us actually hurt us if over used 66. what are the cancer- preventing substances called phytochemicals? 67. good and bad food combinations

WARNING-DO NOT TRY THESE PH THERAPIES, preventative therapies or sickcare therapies, WITHOUT CONSULTING YOUR PHYSICIAN****YOU CAN DIE IF YOU EXPERIMENT ON YOURSELF BY TAKING IN TOO MUCH OR TOO LITTLE***

diet, stress, exercise(especially strenuous,long and intensive), free radicals, pollution and especially illness increases your bodies acidic level

MEN AND ESPECIALLY WOMEN MUST READ BELOW!

The average person is "Spoiled Rotten" - rotting from the inside out, with a dysfunctional intestinal tract that is a breeding ground for disease. Did you know that the intestine is the first organ developed in the fetus. Why?

Superbugs like MSRA and VRE are running rampant!! How can you protect yourself?

Audio clip from "A Healthy Family is a Healthy Life" video.

The Importance of
Your Body's pH Balance

Each of us is at war and we don't even know it! The private war we each wage is a daily assault on our body by bacteria, virus, fungus, yeasts, and molds. We have entered what might be referred to as critical mass when it comes to this bacterial warfare onslaught being waged against us by stronger and stronger killer bugs and bad bacteria. Our immune systems are becoming weaker and over-taxed in this war. Even the medical profession's first line of defense (the antibiotic) is becoming less and less effective against resistant new strains being created daily as the bacteria mutate. Since Louis Pasteur discovered the germ theory of disease that states germs are the cause of disease, time has proven him correct. But note Dr. Pasteur's dying words: "The germ is nothing, the inner terrain is everything."

The inner terrain referred to in Dr. Pasteur's statement is now being called our biological terrain and comprises our body's digestive tract, lymph system, blood, urinary tract, interstitial and interstitial fluids. Our bodies are alkaline by design and acid by function. Maintaining proper alkalinity is essential for life, health, and vitality. Simply put - an imbalance of alkalinity creates a condition favorable to the growth of bacteria, yeast and other unwanted organisms. All leading biochemists and medical physiologists have recognized pH (or the acid-alkaline balance) as the most important aspect of a balanced and healthy body. They have long known that the maintenance of an alkaline pH in our tissues and cells is critical to cellular health. In contrast, our digestive tract (except for our normally alkaline mouth) has varying degrees of acid by design, and our urinary tract should be slightly acidic for healthy function.

We live and die at the cellular level. All the cells (billions of them) that make up the human body are slightly alkaline, and must maintain alkalinity in order to function and remain healthy and alive. However their cellular activity creates acid and this acid is what gives the cell energy and function. As each alkaline cell performs its task of respiration, it secretes metabolic wastes, and these end products of cellular metabolism are acid in nature. Although these wastes are used for energy and function, they must not be allowed to build up. One example of this is the often painful lactic acid which is created through exercise. The body will go to great lengths to neutralize and detoxify these acids before they act as poisons in and around the cell, ultimately changing the environment of the cell. Most people and clinical practitioners believe the immune system is the body's first line of defense, but in actuality it is not. It is very important, but more like a very sophisticated clean-up service. We must instead look at the importance of pH balance as the first and major line of defense against sickness and disease and for health and vitality.

If we were to ask "What is killing us?", the answer might be "ACIDOSIS"! It has been demonstrated that an acidic, anaerobic (lacking oxygen) body environment encourages the breeding of fungus, mold, bacteria, and viruses. Let's look at an example. If we were to seal the door to our freezer and then unplug it, come back and open the door in two weeks, what would we find? Mold, bacteria, microscopic bugs. Things will be growing and multiplying. Where did they all come from? They did not sneak in - remember the door was sealed. The answer is . . . "they were always there". It is simply that the environment changed to a more inviting and healthy one for the "critters" to live in. This can be likened to a shift in our biological terrain from a healthy oxygenated, alkaline environment to an unhealthy anaeorbic acidic environment. You see what is healthy for us is unhealthy for the body attackers and what is healthy for them is what is unhealthy for our body.

A state of acidosis is simply the lack of oxygen and available calcium which the body uses to maintain its alkaline balance. Calcium makes up 1.6% of our body weight. It is literally the human glue that holds the body together. Calcium is so biochemically active that it has been likened to an octopus. A calcium ion can hold onto seven other molecules while it grabs onto one molecule of water. No other ion can do this. And it is the right size to easily get in and out of the human cell. As it does this, it takes a chain of nutrients into the cell and then leaves to get more nutrients.

The biggest problem scientists have found is that over time the human body becomes depleted of calcium. A compound called mono-ortho-calcium phosphate is the chemical buffer for the blood. This buffer maintains the alkaline level (or the lack of acidity) in your blood. Without it you would die. If the acidity level of your blood changes even slightly you die immediately. But in order to supply enough calcium for buffering we must have enough calcium being absorbed from our diet or our body will simply rob the needed calcium from our bones and teeth. The more acidic we become, the harder it is for oxygen to be present, so our biological terrain also becomes more anaerobic. Without adequate oxygenation, unfriendly bacteria, viruses, molds, and fungus can live and prosper. Then our cells cannot carry on their life-giving functions in a very efficient manner because our biological chemical reactions need oxygen.

Life and death are in the biological terrain and the battle cry here is to reclaim your biological terrain. This is so important that some practitioners working with the inner biological terrain and its implications to the health of our bodies are beginning to say "There are no specific diseases, only specific disease conditions, and there is only one disease. And that one disease is acidosis."

The human body is very intelligent. As we become more and more acidic the body starts to set up defense mechanisms to keep the damaging acid from entering our vital organs. It is known that acid gets stored in fat cells. After all, if the acid does come into contact with an organ the acid has a chance to eat holes in the tissue. This may cause the cells to mutate. The oxygen level drops in this acidic environment and calcium begins to be depleted. So as a defense mechanism, your body may actually make fat to protect you from your overly-acidic self. Those fat cells and cellulite deposits may actually be packing up the acid and trying to keep it a safe distance from your organs. The fat may be saving your vital organs from damage. Many people have found that a return to a healthy inner biological terrain helps them to lose excess fat.

Osteoporosis is very confusing for many people. Most people think they can eliminate it by increasing their consumption of milk and dairy products. But in the countries where the consumption of dairy products is very low the instances of osteoporosis is very rare. Osteoporosis is an acidosis problem. As the body becomes more acidic, to protect against the event of heart attack, stroke, illness, or even cancer, the body attempts to remain healthy. So, it steals calcium from the bones, teeth, and tissue. As bone mass becomes depleted, this is what we call osteoporosis. As we saturate the body with calcium this brings the alkaline pH up and drops the acid levels down.

One of the first warning signs of an acidic biological terrain is calcium deposits. A little known fact is that there has never been a scientifically proven association between calcium deposits in the body and nutritional calcium. In fact quite the opposite is found in the results of testing calcium deposits of the body. Calcium deposits come not from dietary calcium but from the structural calcium of our bones and teeth!

So if calcium deposits are forming, we know our inner biological terrain is too acidic. Our dietary intake of calcium is not keeping up with the calcium buffering needed and we are actively pulling calcium from our bones and teeth. It all works like a little train, from the bones to the fluids and cells, to the blood. As our biological terrain becomes acidic, our pH level drops. When this happens we start losing calcium out of the blood, the bones, and the tissues. This is a safety mechanism. Now your biological terrain's oxygen level drops leaving you tired and fatigued, allowing fungus, mold, parasites, bad bacteria, and viral infections to flourish and gain a hold throughout the body. It is interesting to note that you often won't have just some of these invaders. If you have Candida you will likely have bad bacteria, fungus, and parasites because they all flourish in the same terrain.

WHAT ARE THE FIRST THINGS WE CAN DO TO CHANGE ALL THIS?

Call The Wolfe Clinic to order your Personal pH Test Kit. With hundreds of tests in a roll, and the most accurate tester available, you can monitor your entire family's pH on a daily basis.

We must get in there and cleanse the body to get it under control. After it is under control, we have to support the body nutritionally to build new cells. We are in an era of malnutrition because the minerals aren't in the soil and they can't possibly get into our food chain. What we have is lots of food but very little nutrient value in it. I've heard experts comment "if you don't want to take supplements, you haven't got a chance". The quality of the supplements you do decide to take will make all the difference in the world because not all supplements are created equal.

Calcium is the one mineral that can really alkalize your body. It produces the calcium buffering compound Mono-ortho-calcium phosphate which raises your pH (makes your biological terrain more alkaline). There are many ways to keep your body's biological terrain at a healthy alkaline environment. These include:

eating alkalizing foods including lots of green foods and super foods
limiting our intake of phosphates which bind to calcium and prevent its absorption. Dietary phosphates are commonly found in all carbonated drinks, and in all animal protein.
Adding dietary calcium in the form of supplementation is generally difficult because of our body's inability to absorb and assimilate most forms of commonly available calcium. The best calcium supplement, which is 95% absorbable by the human body is ionic coral calcium.

This all takes time. It is not easy to reverse acidity once we become too acidic. The extreme importance of cellular environment has been mostly overlooked in the past, but has recently been recognized.

Scientists who describe the environment of our cells measure three conditions of certain body fluids - in blood, saliva, and urine:

pH- Acid or Alkaline
Antioxidant power
Electrical conductivity.

The report that describes the overall environment of your cells based on those measurements, is called your Biological Terrain. The instrument used to test the body fluids is named the Biological Terrain An

alyzer. Scientists have found that when the biological terrain is out of the narrow healthy range, the cells can not perform properly and a person is at a higher risk of contracting a wide spectrum of acute and chronic diseases as well as experiencing physical deterioration and more rapid aging.

During this century, despite many technological advances in our society, we have seen many threatening declines. One of the most obvious and dangerous is the nature of food consumption. Food consumption in our most advanced countries has changed from nutritious raw foods to highly processed foods low in nutritional value. Over 100,000 new chemicals have been introduced to our foods, air, and water. All of these changes have put even greater stresses on our body's innate ability to affect the chemistry of our body fluids, and therefore our Biological Terrain. As a result we see huge increases in the incidence of chronic and life-threatening diseases.

Your logical question at this point is, "How can I adjust and maintain my Biological Terrain in the healthy range?"

Fortunately we now have the ultimate nutraceutical to add to our nutritional arsenal. The addition of the nutraceutical, Microhydrin to your diet is simple and safe. It is not a drug. It is a revolutionary nutritional supplement developed by Drs. Gael and Patrick Flanagan, who are known throughout the world for their long history of contributions to health care. Microhydrin™ is a special form of time-released silica hydride powder. Each molecule has an extra electron. When consumed, it releases much needed electrons into your body, improving the condition of all three characteristics which make up our Biological Terrain.

It tends to increase pH-- alkalize body fluids.
It is the most powerful antioxidant available.
It increases electrical conductivity.

BENEFITS OF MICROHYDRIN™:

INCREASED pH - Pollution, stress and our consumption of highly processed foods tend to create acidic body fluids, a characteristic compatible with certain diseases. All cellular waste, and most internally generated toxins are acidic. Microhydrin increases the pH of your body fluids like no other alkalizing substance available.
INCREASED ANTIOXIDANT POWER - Free radicals are compounds which have lost an electron and which tend to steal electrons from healthy cells, which can cause malignancy, loss of energy, accelerated aging, and other diseases. Damaging free radicals are created by normal activities, but also from contamination of our food, air and water. An antioxidant is a compound that gives up an electron to a free radical, making it harmless. Vitamin C gives up an electron, and becomes a weaker free radical. It then steals an electron from Beta Carotene which becomes a weaker free radical and steals from Vitamin E. Microhydrin, with its extra electron, is the only antioxidant in the world that does not itself become a damaging free radical.
ELECTRICAL CONDUCTIVITY - Water without minerals will not conduct electricity. Messages from cells to other cells are vital to their functions, but will not be transmitted if minerals are inadequate in the body fluids between and inside the cells. Because our soils and the vegetables we eat are often depleted of trace minerals, our body fluids tend to be low in the minerals necessary to transmit vital messages. This can lead to frequent fatigue, poor mental function, and other diseases. Microhydrin increases the electrical conductivity between your cells to promote better overall health.

You'll have to ask yourself, "is pH balance a luxury or a necessity?" When we get the body alkaline it can function correctly and utilize all nutrients better. The most important thing that you can do for your body is Reclaim Your Inner Terrain. Once you do, the parasites, fungus, mold, yeast, and bad bacteria should begin departing because they cannot exist in a healthy alkaline environment. Our private war against the daily assaults of stronger and deadlier organisms and our fight to stay alkaline will not end with a magic cure. Good health requires getting the proper nutrition on a daily basis.

TOP PRODUCTS FOR PH BALANCING:

Wellness Antioxidant Water Filtration System

Royal Flora - Advanced Soil Based Organisms

Microhydrin

Microhydrin Plus

Ionic Coral Calcium

HydraCel

Spirulina

Bioxy Cleanse

Over 200 diseases have been linked to
Calcium Deficiency:

Cancer
Diabetes
Arthritis
Heart Disease
Osteoporosis
Eczema
Alzheimer's Disease
Fibromyalgia
High Cholesterol
Muscle Cramps
Kidney Stones
Gallstones
Gout
Indigestion
Headaches
Chronic Fatigue Syndrome
Lupus
Hiatal Hernia
Hypertension
... And Many, Many More

Acidosis (overly acidic body) is the primary indicator of Calcium Deficiency Disease.

pH is Vital for Whole Body Health

pH-inding the Right Balance

At the first mention of acidity and alkalinity, eyes glaze over. After all, these terms sound somewhat scientific, and vague memories of junior high science class and litmus paper changing color may come to mind. However, the balance between acidity and alkalinity, and its importance, can be explained quite simply and should be explained. This balance is essential to good health.

The Basics

Every solution is either acidic or alkaline. (Alkaline is often called "base.") These solutions can be anything from body fluids, such as stomach acid and blood, to beverages, such as wine or coffee, to sea water. Acidity and alkalinity are measured in pH (potential of hydrogen). The pH scale goes from 0 to 14, with 0 the most acidic, and 14 the most alkaline. The pH of stomach acid is 1, wine is 3.5, water is 7 (neutral), venous blood is 7.35, arterial blood is 7.4, sea water is 8.5, and baking soda is 12. Ideally, our pH should stay on the alkaline side: between 7.35 and 7.45.

Keeping our acidity and alkalinity balanced means regulating the hydrogen ion concentration in our body fluids. An acid is a molecule or ion (an ion is an atom that carries a positive or negative electric charge) that can contribute a hydrogen ion to a solution. An alkalizing substance is one that contains a molecule or ion that combines with hydrogen ions to remove them from a solution_it neutralizes acids and acts as a buffer.

The Misconceptions

Foods are classified as acid-forming or alkalizing depending on the effect they have on the body. An acid-forming food contributes hydrogen ions to the body, making it more acidic. An alkalizing food removes hydrogen ions from the body, making it more alkaline. It is important to note that this classification is based on the effect foods have on the body after digestion, not on their own intrinsic acidity or alkalinity (or how they taste to us). A common misconception is that if a food tastes acidic, it has an acid-forming effect on the body. This is not necessarily true. Very often, an acidic-tasting food is alkalizing. Citric fruits are a good example. People say that lemons, for example, are "too acidic"; however, they are actually alkalizing because the minerals they leave behind after digestion help remove hydrogen ions, decreasing the acidity of the body. (Many people use the term "residue" or "ash" to explain the effect of a food on the body. A food with an acid ash after digestion contributes hydrogen ions, making the body more acidic; a food with an alkaline ash after digestion removes hydrogen ions, making the body more alkaline.)

Another misconception is that acid-forming foods are "bad." This is not correct; acidity and alkalinity are opposites and one is not intrinsically better than the other. This misconception has developed because the North American diet is excessively acidic, which does result in health problems.

Common acid-forming foods include processed junk foods and those that are high in animal protein. Some common alkalizing foods are spinach, soybeans, raisins, carrots, and most citrus fruits.

The Problem

Looking at this short list of acid-forming and alkalizing foods, you can see where the problem lies. North Americans eat considerably more acid-forming foods than alkalizing foods. Unfortunately, too much acid can cause health problems. According to well-known naturopath Paavo Airola in his book "How to Get Well", Acidosis, or over-acidity in the body tissues, is one of the basic causes of diseases, especially the arthritic and rheumatic diseases."

Others concur with Airola. Speaking of the acidity of a high-fat, high-sugar diet, Michael Colgan, in The New Nutrition, says, "Acidosis destroys bones, because the body has to steal alkalizing minerals from them, to keep the blood pH from dropping into the acid range _ " Dr. Mary Ruth Swope, in Green Leaves of Barley, comments, "We have become too full of acid and, as a result, are experiencing a wide range of diseases that flourish in the acid medium." Dr. Yoshihide Hagiwara, in Green Barley Essence, mentions that, "Should this balance [acid and alkaline] be upset, the cell metabolism suffers, leading to conditions such as fatigue."

Common symptoms of an unbalanced pH include heartburn (a burning sensation in the stomach and acid-tasting burps), bloating, belching, and feeling full after eating small amounts of food. Other symptoms could include insomnia, water retention, migraines, constipation with diarrhea, fatigue, a burning sensation on the tongue and in the mouth, and halitosis.

The Solution

Eat a diet that helps your body maintain the correct acidity-alkalinity balance. According to Airola, the ideal diet should have a natural ratio of four parts alkaline to one part acid. Others contend that while this a good ratio for active people (exercise creates a lot of acid), less active people can handle a diet with a ratio of two parts alkaline to one part acid.

Killing Cancer Cells With High pH Therapy

PH range

<--Cell death-><-----Mitosis--------><---------Cell death------->

-----------6.5---------------------7.35---------7.5---------

Cells, whether cancerous or normal can only live and reproduce (undergo mitosis) in a pH range of between 6.5 and 7.5. A healthy cell has a pH of 7.35 while a cancer cell is more acidic. Cesium when taken orally will raise the pH of cancer cells, but not that of normal cells. When the pH of a cancer cell goes above 7.5 it dies and if it goes above 8.0 it will die in a matter of hours.

What can enter a cancer cell

Every cell in the body is like a little battery. To successfully bring nourishment in, and take poisons out, it has to be fully charged. In a cancerous cell, the charge (called cell voltage) drops from 90 millivolts to less than 40 millivolts. When the cell voltage gets to the very bottom, only 5 substances can pass in or out of the cell. They are water, sugar, potassium, cesium and rubidium. Oxygen cannot enter into a cancer cell. So you see, even if there is a lot of oxygen in the blood, it won't get into the cell. Cesium, because of its electrical properties can still enter the cancerous cell. When it does so, because of it's extreme alkalinity, the cell dies. Luckily, healthy cells are not affected by cesium because their cell voltage allows them to balance themselves. The only side effect is a loss of potassium which can be remedied with eating a few bananas and potatoes.

(PLEASE NOTE: Bananas, although they are rich in potassium, do contain a lot of sugar - The only part of a potato that contains sufficient amounts of potassium is the peel, the rest is carbohydrate and will turn to sugar, there are better choices for supplementing your potassium...~Vickie)

It is interesting to note that cancer is virtually unknown among the Hopi Indians of Arizona and the Hunza of Northern Pakistan, so long as they stay in the same environment. This strongly suggests that something they are consuming is protecting them from cancer. The Hopi water is rich in Rubidium and potassium. The Hunza water is rich in Cesium and potassium, making both of the water supplies rich with very caustically (alkaline) active metals.

In his publication, Cesium therapy in cancer patients, Dr. Sartori describes the 2 week treatment of 50 last stage, metastasized, terminal cancer patients (13 comatose), with Cesium salts. All were expected to die within weeks, with the survival rate being less than one in ten million. After 2 weeks, 13 died with autopsies showing no presence of cancer. After 12 months, 12 more had died, but 25, an astounding 50% survived.

*Cesium has no natural radioactive form, and should not be confused with Cesium 137 which is artificially produced.

Cancer cells are very weak, far weaker than healthy cells. It is very easy to kill cancer cells if you can create the right environment. The following protocols are deadly to cancer cells, yet harmless if not outright beneficial to healthy cells.

The High pH Environment

Cancer cells live in an acidic environment, but perish in an alkaline, high pH, environment. Although many diets can help you alkalinize your body, nothing works as fast as Cesium Carbonate or Cesium Chloride.

Cesium for Cancer

Cesium *, a crystalline salt has been used successfully for cancer for many years now. Cesium Chloride and Cesium Carbonate work by raising the cancer cell's Ph to a highly alkaline state. Although many anti-cancer diets also produce an alkaline state, they simply cannot do so as quickly or as fully as Cesium can.

Cesium Therapy in Cancer patients

H.E. Sartori

Certain foods contain biologically active compounds and/or ingredients, i.e., vitamins, inorganic salts, organic compounds, essential fatty acids, minerals, and chelating agents which may either precipitate or prevent cancer development. The relationship between dietary consumption and cancer development is not clear and further investigation continues. Noteworthy is the report on the presence of high levels of cesium [Cs] and rubidium [Rb] in food along with availability of various supportive compounds as vitamins A and C, along with zinc and selenium in diet of populations residing in areas with low incidence of cancer e.g., the Hopi Indian territory in Arizona, the Hunza area in North Pakistan, and the volcanic regions of Brazil. The diet of these populations is similar to the nutritive requirements for the high Ph cancer therapy developed by Brewer's subsequent series of physical experiments with cancer cells. In these tests the presence of Cs+ or Rb+ in the adjacent fluids of the tumor cell is believed to raise the Ph of the cancer cell where mitosis will cease resulting in reduction of life span of the cancer cell. The introduction of such alkaline pH by these alkali salts may also neutralize the acidic and toxic material within the cancer cell. This report combines the use of CsCl with various supportive agents. which have been hypothesized both to enhance the entry of Cs+ into the cancer cell and to stimulate the immune response, in the treatment of various cancers.

Method

Treatment was performed on 50 patients during the last three years at Life Sciences Universal Medical Clinics in Rockville MD and in Washington D.C. All patients were terminal subjects with generalized metastatic disease. Forty-seven of the 50 patients studies had received maximal modalities of treatment, i.e., surgery, radiation, and various chemotherapy, before metabolic Cs-treatment was initiated. Three patients were comatose and 14 of the patients were considered terminal due to previous treatments outcome and cancer complications. The type of cancer of the patients studied and their number is detailed in table 1.

The Cs-treatment was given in conjunction of other supportive compounds under diet control in addition to the utilization of specific compounds to produce adequate circulation and oxygenation. According to individual cases CsCl was given at daily dosages of 6 to 9 grams in 3 equally divided doses, with vitamin A-emulsion (100,000 to 300,000 U), vitamin C (4 to 30 grams), zinc (80 to 100 mg) selenium (600 to 1,200 mcg) and amygdalin (1,500 mg) in addition to other supplementations according to the specific needs of the patient. The diet consisted mainly of whole grains, vegetables, linolenic acid rich oils (linseed, walnut, soy, wheat germ) and other supplemental food. To increase efficiency of the treatment and improve the circulation and oxygenation, the patients received the chelating agent EDTA, dimethylsulfoxide (DMSO) and also a combination of vitamins, K and Mg salts.

Results

Table 1 summarizes the results of the Cs-treatment of 50 cancer patients studied over 3 years. They had generalized metastatic disease, except for 3 patients. Initial death occurrences for the initial 2 week treatment was in the same order and magnitude of these recorded for the 12 month period. The percent of survival of breast, colon, prostate, pancreas, and lung cancer accounted to approximately, 50% recovery which was higher than that noted for liver cancer and the lymphoma patients treated. An overall 50% recovery from cancer by the Cs-therapy was determined in the 50 patients treated. Data from the autopsy made indicated the absence of tumors in patient dying within 14 days of the Cs-treatment. One of the most striking effects of the treatment was the disappearance of pain in all patients within 1 to 3 days after initiation of the Cs-therapy.

These studies were performed under my direction, initiated in April, 1981. Twenty-eight patients were initially treated with CsCl between April, 1981 to October, 1982. They were subjected to various cancer therapies, e.g., surgery, radiation, and chemotherapy, and were considered terminal cases with metastatic disease except for 3 patients who were not previously treated. Three patients were comatose at the time of the Cs treatment. Thirteen patients died within less than 2 weeks of treatment. Each patient showed a reduction in tumor mass by the Cs-treatment. Of the breast cancer patients, the most impressive effect was seen in a female patient who was comatose at the beginning of the Cs-treatment and was considered a terminal case. The Cs-therapy, with other ingredients used, was immediately instituted by nasogastric route because there was no cooperation from the patient. The daily CsCl dose given amounted to 30 grams, 10 grams given 3 times daily. The patient was able to leave after 5 days of treatment. However the patient's fall on the floor resulted in complications, i.e., fracture of the neck, and death. The autopsy revealed that the cancer metastasis had essentially eaten away her hip bone causing this tragic accident. The autopsy performed also showed the presence of very little cancer tissue.

The next most frequent cancer treated was of unknown primary. Treatment of 8 cases showed a death rate of 2 within 14 days of treatment and an additional 2 deaths within 12 months while 4 of the patients are still living. In one case, an autopsy was made in a patient after one week of Cs-treatment and showed a complete disappearance of the cancer. There were 7 cases of colon cancer patients who were treated with CsCl. Two of these patients died within 14 days, one of the patients had previous massive chemotherapy, and little time was available to restore her metabolic condition. The previous existing infiltration of the abdominal wall disappeared. However, no consent was given for an autopsy.

In one lymphoma case the patient displayed an unusually large abdomen which was hard and he weighed approximately 250 pounds. The massively enlarged abdomen began to decline in volume, i.e., a loss of approximately 120 pounds of body weight was noted after 3 months of the Cs- therapy. The spleen which was originally maximally enlarged and reaching into the pelvis was reduced to almost normal size. The liver position was down to about the level of the umbilicus and was also reduced to normal size in 3 months. The patient is still living after 3 years after his discharge. Unfortunately, there is no follow-p on this patient and he is being maintained on chemotherapy.

Discussion

The results presented demonstrate the rate of efficacy of CsCl in cancer therapy. The total 50 cancer cases studied show an impressive 50% survival rate. This confirms the work of Messiha reported in these proceedings showing that the higher the dose it is, the more effective it seems to be. The autopsy obtained from the patient whose death was attributed to traumatic fracture of the neck, indicated that cancer had been initially further advanced resulting in bone destruction. However, the absence of cancer after the massive CsCl dose used in this case is demonstrable of the Cs-therapy. It appears that both dosage, i.e., as much as 30 grams/day and route of drug administration, i.e., nasogastric pathway, might have contributed to the patients rapid recovery. It should be noted, however, that CsCl dose regimens should not exceed 20 to 40 grams due to side effects, mainly nausea, and diarrhea. The authors personal experience with CsCl after an acute dose of 40 grams CsCl indicate that extensive nausea and parethesia around the mouth are the major side effects. This is probably due to K depletion. The usual dose used in the clinic ranges from 2 to 3 grams given by mouth 3 times daily. At a later time, at which time there is no indication of cancer presence, the CsCl dosage will be reduced to a preventative dose between .5 and 1 gram a day.

The lymphoma case presented shows that CsCl efficiently reduced massive enlargements of spleen and liver as well as maximal ascites, causing an abdominal configuration of a tight, hard hemisphere, to almost normalize after 3 months of therapy. This period of time was required to eliminate such a massive volume resulting in the reduction of the body weight noted.

The clinical efficacy of CsCl high pH metabolic therapy is best demonstrated by a recent case of primary liver cancer (not included in the 50 cases reported in this study). The patient was a 39 year old female teacher who was terminal. She was brought on a stretcher on April 25, 1984 with a large liver tumor extending approximately 3 cm below the umbilical level. The treatment was then immediately instituted. This consisted of administration of CsCl, Beta-carotene, Vitamin C, Zn, Se, Mn, Cr, and K salts by the oral route in addition to a concomitant massive IV doses of ascorbate, K, Mg, Zn, Cn, Mn, Cr salts, B complex vitamins, folic acid, DMSO and heparin. After 5 consecutive treatment regimens EDTA was introduced to the therapy and the minerals present in the solution were discontinued. On May 10, 1984, the patient was discharged, returned home walking without assistance and displaying a smile on her face. The liver tumor had shrunk to 5 cm above the umbilicus. The determination of alphafetoprotein (AFP), a specific marker for liver cancer, rare embronal cancer and teratomas, decreased from the unusually high value of 39,000 units, compared to normal levels of 13 units, measured before initiation of Cs-therapy, to 5000 units obtained on the last day of treatment.

The mechanism of action of Cs in cancer has been little studied. Both Cs+ and Rb+ can specifically enter the cancer cells and embryonic cells, but not normal adult cells has been demonstrated by Brewer. The cancer cells contain high amounts of hydrogen ions rendering them acidic and they also contain high Na+ levels than found in normal cells. If Cs+ or Rb+ can enter the cancer cells then the pH increases from as low as 5.5 to over pH 7.0. At a pH of 7.6 the cancer cell division will stop, at a pH of 8.0 to 8.5 the lifespan of it is considerably shortened (only hours). In one case, the author has observed the shrinkage of metastases of breast cancer after one hour of Cs-treatment. Two days later wrinkles of the skin appeared where the tumor was present. In another case of a colon cancer with massive metastasis, of massive infiltration of the abdominal wall, liver and other tissues, seemed to have been reduced within 24 hours and continuing rapidly until the demise of the patient on the 14th day of the Cs-treatment.

The uric acid levels measured at the onset of treatment was approximately 3.5 units which was increased to over 20 units, suggesting massive breakdowns of DNA, which produces the uric acid output. Therefore, destruction of nuclear acids, as reflected by a significant rise in the uric acid, may be used as a predictive measurement for treatment outcome. The failure of uric acid elevation may be indicative of lack of destruction of cancer cells. This has proven to be a very consistent finding in our clinic.

There are certain factors which may enhance the Cs-therapy. The Cs-penetration into the cancer cells can be increased by the following three methods: The first approach resides in broadening the electron donor capacity of the cancer cell membrane by the application of cyanide, an electron donor radical as found in nitriles (amygdalin, Laetrile, mandelonitrite, prunasin, ficin, cassivin), by selenium oxide, an electron donor radical, or by the use of DMSO. The second approach enhances the potential gradient across the cancer cell membrane by the utilization of weak acids like ascorbic acid (Vitamin C) and retinoic acid (Vitamin A). The third method attempts to improve the circulation to the tumor and facilitate the destruction of cross-linkages in the mucoid and fibrinous substances around the cancer cell. This can be achieved by chelation therapy, i.e., the use of EDTA as has been shown by Blumer who reported on the reduction of cancer incidence by 90% by chelating patients (an average of 15 chelations in 8 years). This approach also reduced cardiovascular disease by 50%. Other chelating agents can also be used. Moreover, the use of beta-carotene will lead to decomposition of blocking mucoid proteins mediated by electrical charges; Also, heparin, which acts through electrical charges, will inactivate the immune repelling and immune binding capacities of the blocking mucoid proteins. These approaches will hinder cancer growth and they are virtually atoxic.

It should be noted that certain behavioral characteristics "the cancer personality" of the cancer patient may interfere in any projected treatment modality. This has been reported by Lawrence LeShan in his book entitled "You can fight for your life." His studies suggested that cancer patients seeking treatment, e.g., chemotherapy, radiation or surgery, are probably motivated by a covert desire for death. For example, statements such as, "rather than undergoing any of those treatments, I would rather die in peace," or "I would never undergo any of those treatments or let anyone of my family undergo them because the effectiveness is unproven and the damage that is done with any of those treatments is higher than the effects." are often expressed. Thus, both chemotherapy and lifestyle changes may also contribute to an effective therapy.

The High Oxygen Environment

Nobel Laureate Otto Warburg demonstrated that normal cells would become irreversibly cancerous if the environment they rested in had their oxygen levels lowered by 35% for 48 hours.

Cancer Cells CANNOT Live in a High Oxygen Environment

A healthy individual has a blood oxygen level of between 98 and 100 as measured by a pulse oximeter.

Cancer patients routinely show very low oxygen levels in their blood, usually around 60.

According to Nobel prize laureate Dr. Otto Warburg, this low oxygen environment is one of the main reasons cancer cells form.

Unfortunately, the main traditional therapies for cancer, namely radiation and chemotherapy, also have been shown to drastically lower blood oxygen levels.

The High Enzyme Environment

Cancer cells develop a protein coating 13 times thicker than normal cells. This makes it difficult for the immune system to attack them. By ingesting high doses of pancreatin, you can actually dissolve cancer cells inside the body.

In the natural course of one's lifetime, millions of cancer cells develop, and are harmlessly digested by the immune system. The body uses pancreatin, a secretion from the pancreas to dissolve the cancer cells. As we age, the pancreas is less and less able to make this important substance. By taking pancreatin orally, it is possible to increase the levels of its active ingredients in the blood, thereby helping the body break down the cancer cells and remove them from circulation.

Pancreatin as a digestive enzyme is available from any health food store in the country, however this type of pancreatin is useless for the cancer patient. The active ingredients in pancreatin which have shown to have tumor dissolving abilities are trypsin and chymotrypsin. These ingredients were taken out of virtually all the pancreatin supplements available to consumers years ago. These active ingredients are being bought in massive quantities by the sewerage industries to digest the sewerage into less noxious forms.

This is exactly what is needed in the human body. Our own internal sewerage needs to be dissolved, and to do this, the body uses trypsin and chymotrypsin.

The high pH therapy for cancer tests on mice and humans.

1: Pharmacol Biochem Behav. 1984;21 Suppl 1:1-5.

Brewer AK.

Mass spectrographic and isotope studies have shown that potassium, rubidium, and especially cesium are most efficiently taken up by cancer cells. This uptake was enhanced by Vitamins A and C as well as salts of zinc and selenium. The quantity of cesium taken up was sufficient to raise the cell to the 8 pH range. Where cell mitosis ceases and the life of the cell is short. Tests on mice fed cesium and rubidium showed marked shrinkage in the tumor masses within 2 weeks. In addition, the mice showed none of the side effects of cancer. Tests have been carried out on over 30 humans. In each case the tumor masses disappeared. Also all pains and effects associated with cancer disappeared within 12 to 36 hr; the more chemotherapy and morphine the patient had taken, the longer the withdrawal period. Studies of the food intake in areas where the incidences of cancer are very low showed that it met the requirements for the high pH therapy.

PMID: 6522424 [PubMed - indexed for MEDLINE]

Hoxsey Therapy
By
Richard Walters

http://www.healthy.net/asp/templates/book.asp?PageType=Book&ID=184

For over three decades, Harry Hoxsey (1901-1974), a self-taught healer, cured many cancer patients using an herbal remedy reportedly handed down by his great-grandfather. By the 1950s, the Hoxsey Cancer Clinic in Dallas was the world's largest private cancer center, with branches in seventeen states. Born in Illinois, the charismatic practitioner of herbal folk medicine faced unrelenting opposition and harassment from a hostile medical establishment. Nevertheless, two federal courts upheld the "therapeutic value" of Hoxsey's internal tonic. Even his archenemies, the American Medical Association and the Food and Drug Administration, admitted that his treatment could cure some forms of cancer. A Dallas judge ruled in federal court that Hoxsey's therapy was "comparable to surgery, radium, and x-ray" in its effectiveness, without the destructive side effects of those treatments.

But in the 1950s, at the tail end of the McCarthy era, Hoxsey's clinics were shut down. The AMA, NCI, and FDA organized a "conspiracy" to "suppress" a fair, unbiased assessment of Hoxsey's methods, according to a 1953 federal report to Congress. Hoxsey's Dallas clinic closed its doors in 1960, and three years later, at Hoxsey's request, Mildred Nelson, R.N., his long-time chief nurse, moved the operation to Tijuana, Mexico.

The Bio-Medical Center, as the clinic is now called, treats all types of cancer, with Nelson overseeing a staff of fully licensed medical doctors and support personnel. The records indicate that many patients, some arriving with late stages of the disease, have been helped and even completely healed of cancer by the nontoxic Hoxsey therapy, which today combines internal and external herbal preparations with a diet, vitamin and mineral supplements, and attitudinal counseling.

The medical orthodoxy labeled Harry Hoxsey "the worst cancer quack of the century." His herbal medicine was denigrated as worthless, simply "a bottle of colored water" containing extracts of useless backyard weeds. FDA officials would go to patients' houses, intimidate them, tell them they were being duped by a quack, and take away their Hoxsey medicines. The American Cancer Society added the Hoxsey therapy to its blacklist of Unproven Methods in 1968, using its customary phraseology about the lack of any evidence that the treatment works.

Yet no representative of the ACS has ever visited the Bio-Medical Center or scientifically tested the Hoxsey remedies. Hoxsey repeatedly urged the AMA and NCI to conduct a scientific investigation of his formulas, but his pleas went unanswered. Instead, his practice was outlawed, the FDA banning the sale of all Hoxsey medications in 1960. His therapy was driven out of the country by a close-minded medical fraternity that continues to view inexpensive, nontoxic herbal medicine as a direct competitive threat.

Today we know that Hoxsey's plant-based remedies contain naturally occurring compounds with potent anticancer effects. According to eminent botanist James Duke, Ph.D., of the United States Department of Agriculture, all of the Hoxsey herbs have known anticancer properties.1 ~ All of them are cited in Plants Used Against Cancer, a global compendium of folk usage of medicinal plants compiled by NCI chemist Jonathan Hartwell. Furthermore, Duke noted, the Hoxsey herbs have long been used by Native American healers to treat cancer, and traveling European doctors picked up the knowledge and took it home with them to treat patients.

Hoxsey treated external cancers with a red paste made of bloodroot (Sanguinaria canadensis~a common wildflower-mixed with zinc chloride and antimony sulfide. The rootstock of bloodroot, a spring-blooming flower, contains an alkaloid, sanguinarine, that has powerful anti-tumor properties. North American Indians living along the shores of Lake Superior used the red sap from bloodroot to treat cancer. Drawing on Indian lore, Dr. J. W. Fell, working at Middlesex Hospital in London in the 1850s, developed a paste made of bloodroot extract, zinc chloride, flour, and water. Applied directly to a malignant growth, Dr. Fell's paste generally destroyed it within two to four weeks. In the 1960s, various teams of doctors reported the complete healing of cancers of the nose, external ear, and other organs using a paste made of bloodroot and zinc chloride-a mixture virtually identical to Hoxsey's.2

The American Medical Association condemned Hoxsey's "caustic pastes" as fraudulent in 1949, even though a prominent Wisconsin surgeon, Dr. Frederick Mohs, in 1941 had used a red paste identical to Hoxsey's to fix cancerous tissue that he surgically removed under complete microscopic control.3

Medical historian Patricia Spain Ward reported "provocative findings of antitumor properties" in many of the individual Hoxsey herbs when she investigated the Hoxsey regimen in 1988 for the United States Congress's Office of Technology Assessment.4 The basic ingredients of Hoxsey's internal tonic are potassium iodide and such substances as licorice, red clover, burdock root, stillingia root, barberis root, pokeroot, cascara, prickly ash bark, and buckthorn bark. Ward noted that "orthodox scientific research has by now identified antitumor activity" in most of Hoxsey's plants.

For example, two Hungarian scientists in 1966 reported "considerable antitumor activity" in a purified fraction of burdock. Japanese researchers at Nagoya University in 1984 found in burdock a new type of desmutagen, a substance that is uniquely capable of reducing mutation in either the absence or the presence of metabolic activation. This new property is so important, the Japanese scientists named it the B- factor, for "burdock factor."5

Hoxsey himself believed that his therapy normalized and balanced the chemistry within the body. Like many other holistic healers, he considered cancer to be a systemic disease, not a localized one. Cancer, he wrote, "occurs only in the presence of a profound physiological change in the constituents of body fluids and a consequent chemical imbalance in the organism." His herbal medicines are intended to restore the original chemical balance to the body's disturbed metabolism, creating an environment unfavorable to cancer cells, which cease to multiply and eventually die.6 The herbal remedies are said to strengthen the immune system and to help carry away wastes and toxins from the tumors that the herbal compounds caused to necrotize. While this theory may be inexact, current research appears to be vindicating Hoxsey, or at least showing that his method merits a thorough, unbiased investigation by the medical orthodoxy.

Mildred Nelson was first introduced to the Hoxsey approach in 1946, when her mother, Della Mae Nelson, underwent the Hoxsey therapy for cancer. Mildred, a conventionally trained nurse from Jacksboro, Texas, believed Hoxsey was a quack, so she went to Dallas to try to talk Della Mae out of her foolishness. Instead, she ended up taking a job at Hoxsey's clinic as a nurse. Her mother recovered and is alive and well today. Mildred's father was also treated by Hoxsey for a recurrence of cancer in the eye socket, having had one cancerous eye removed earlier. He became cancer-free and remained so until his death in 1957 from meningitis.

According to Hoxsey's autobiography, You Don't Have to Die (see Resources), his family's healing saga began in 1840 when Illinois horse breeder John Hoxsey, his great grandfather, watched a favorite stallion recover from a cancerous lesion on its leg. The horse, put out to pasture to die, grazed on one particular clump of shrubs and flowering plants and healed itself. John Hoxsey picked samples of these plants, experimented with them, and formulated an herbal liquid, a salve, and a powder. He used these medications to treat cancer, fistula, and sores in horses that breeders brought from as far away as Indiana and Kentucky. The herbal formulas were handed down within the family, and Harry's father,John, a veterinary surgeon, began quietly treating human cancer patients. From the age of eight, Harry served as his father's trusted assistant. After years on the road as an itinerant healer, he opened the first Hoxsey Cancer Clinic in Dallas in 1924.

Thus began a protracted battle pitting Harry Hoxsey, an ex-coal miner and Texas oilman whose family traced its lineage to Plymouth Colony, against the American medical establishment. Hoxsey was arrested more times than any person in medical history, usually for practicing medicine without a license. But no cancer patient ever testified against him. On the contrary, his patients would gather at the jail in a show of support, hastening his release. Senators, judges, and some doctors endorsed his anticancer treatment. Although the colorful, flamboyant healer fit the stereotyped image of a quack, legions of supporters, once gravely ill with cancer, said they owed their lives and continued well-being to him.

Finally, in 1954, an independent team of ten physicians from around the United States made a two-day inspection of Hoxsey's Dallas clinic and issued a remarkable statement. After examining hundreds of case histories and interviewing patients and ax-patients, the doctors released a signed report declaring that the clinic. . . is successfully treating pathologically proven cases of cancer, both internal and external, without the use of surgery, radium or x-ray.

Accepting the standard yardstick of cases that have remained symptom- free in excess of five to six years after treatment, established by medical authorities, we have seen sufficient cases to warrant such a conclusion. Some of those presented before us have been free of symptoms as long as twenty-four years, and the physical evidence indicates that they are all enjoying exceptional health at this time.

We as a Committee feel that the Hoxsey treatment is superior to such conventional methods of treatment as x-ray, radium, and surgery. We are willing to assist this Clinic in any way possible in bringing this treatment to the American public.

But the treatment was denied to the American public. In 1924, according to Hoxsey's autobiography, Dr. Malcolm Harris, an eminent Chicago surgeon and later president of the AMA, had offered to buy out the Hoxsey anticancer tonic after watching Hoxsey successfully treat a terminal patient. Hoxsey would get 10 percent of the profits, according to the offer, but only after ten years. The AMA would set the fees, keep all the profits for the first nine years, then reap 90 percent of the profits from the tenth year on. The alleged offer would have given all control to a group of doctors including AMA boss Dr. Morris Fishbein.

Hoxsey refused the offer, or so he claims. The AMA denies that any such incident ever occurred. In any event, two things are certain: The "terminal" cancer patient, police Sergeant Thomas Mannix, fully recovered and lived another decade. And Morris Fishbein became a powerful, relentless enemy of Hoxsey.

Another opponent was Assistant District Attorney Al Templeton, who arrested Hoxsey more than 100 times in Dallas over a two-year period. Then, in 1939, Templeton's younger brother, Mike, developed cancer. He had a colostomy, but the cancer continued to spread; his doctors told him nothing more could be done for him. When Mike secretly went to Hoxsey and was cured, Al Templeton had a change of heart. The once- hostile prosecutor became Hoxsey's lawyer.

Esquire magazine sent reporter James Burke to Texas in 1939 with the aim of doing an expose that would discredit Hoxsey as a worth less, dangerous quack. Burke stayed six weeks, became a strong supporter of Hoxsey and later his publicist, and filed a story entitled "The Quack Who Cures Cancer." Esquire never published it.

In 1949, Morris Fishbein, longtime editor of the Joumal of the American Medical Association (JAMA), wrote an attack on Hoxsey that was published in the Hearst papers' Sunday magazine supplement, read by 20 million people. In the piece, entitled "Blood Money," Fishbein, the influential "voice of American medicine," portrayed Hoxsey as a malevolent charlatan and repeated many of the unsubstantiated charges that he had been printing for years in JAMA.

Hoxsey sued Fishbein and the Hearst newspaper empire for libel and slander. It seemed a hopeless David-versus~-Goliath contest, but Hoxsey won. Although his monetary award was just two dollars, he achieved a stunning moral victory. Fifty of his patients testified on his behalf. The judge found Fishbein's statements to be "false, slanderous and libelous." And Fishbein made astonishing admissions during the trial, such as that he had failed anatomy in medical school and had never treated a patient or practiced a day of medicine in his entire career. Even more shocking, Dr. Fishbein admitted in court that Hoxsey's supposedly "brutal" pastes actually did cure external cancer.

The leader of America's "quack attack" was now on the defensive. Critics charged the AMA with being a doctor's trade union, setting national medical policy to further its own selfish interests. The United States Supreme Court agreed that the AMA had conspired in restraint of trade. Dr. Fishbein was forced to resign.

In 1953, the Fitzgerald Report, commissioned by a United States Senate committee, concluded that organized medicine had "conspired" to suppress the Hoxsey therapy and at least a dozen other promising cancer treatments. The proponents of these unconventional methods were mostly respected doctors and scientists who had developed nutritional or immunological approaches. Panels of surgeons and radiation therapists had dismissed the therapies as quackery, and these promising treatments were banned without a serious investigation. They all remain to this day on the American Cancer Society's blacklist of "Unproven Methods of Cancer Management."

By this time, the Hoxsey clinic in Dallas had 12,000 patients and Harry Hoxsey was contemplating running for governor of Texas, a post that would enable him to appoint the state medical board and thereby get an impartial investigation into his therapy. Hordes of Hoxsey's patients flooded Washington, D.C., demanding medical freedom of choice. Hoxsey threatened to picket the White House with 25,000 cured patients. But the FDA and other federal agencies mounted a massive legal and paralegal assault. A therapy with the potential to help cancer sufferers was hounded out of the country.

When Mildred Nelson moved the clinic to Mexico in 1963, Hoxsey stayed in Dallas in the oil business. In 1967, he developed prostate cancer. He took his own tonic, but ironically, it didn't work for him. Although surgery is fairly routine for prostate cancer, he refused to have it, fearing that the Dallas doctors would take their revenge on him on the operating table. Hoxsey spent his last seven years as an invalid, dying in isolation, nearly forgotten. He was buried around Christmas in 1974, without an obituary or tribute in the Dallas newspapers.

The Bio-Medical Center in Tijuana, a glass-walled mansion within sight of the United States-Mexico border, is an outpatient clinic only. Patients who arrive before 9 A.M. are seen without an appointment. They are given a complete workup, including a physical examination, lab tests, and X-rays, and have their clinical history taken. Patients are advised to bring existing medical records from other hospitals and facilities. After their appointment, which usually lasts one full day, sometimes longer, patients return home with enough Hoxsey medications and supplements to last several months. They are encouraged to make a follow-up visit after three to six months.

The herbal tonics, salves, and powders given are adjusted to suit the specific needs of each patient, taking into account his or her general health, the location and severity of the cancer, and the extent of previous treatments for it. The Hoxsey therapy is reportedly effective in alleviating pain in many cases.

Dietary specifications include the total avoidance of pork, vinegar, tomatoes, carbonated drinks, and alcohol. The forbidden foods are thought to work against the therapeutic action of the medicine. Patients are also told not to consume bleached flour or refined sugar and to ingest very limited amounts of salt. Supplements include immune stimulants, yeast tablets, vitamin C, calcium capsules, laxative tablets, and antiseptic washes. Patients are counseled to adopt a positive mental outlook and to assume complete responsibility for their own health. The clinic also offers chelation, immunotherapy, and homeopathy, as well as chemotherapy in extremely serious, life- threatening cases.

The types of cancer said to respond best to the treatment include lymphoma, melanoma, and external (skin) cancer. The clinic's patient brochure includes case histories of patients successfully treated for breast, cervical, prostate, colon, and lung cancers.

In 1965, Margaret Griffin of Pittsburgh was given one year to live by her conventional doctors. She had been having blackouts, and X-rays revealed that she had two tumors around her aorta. Exploratory surgery confirmed the existence of the tumors and also uncovered lesions in the right lung, a blockage of the superior vena cave, and metastases to the lymph glands. Thirty doses of cobalt radiation failed to arrest the growing tumors and made Margaret feel worse. As time went on, her face became puffy, she experienced difficulty breathing, and she felt that she was going steadily downhill.

Margaret decided to fly to Dallas to try the Hoxsey therapy. After visiting the clinic, she took four teaspoons per day of the herbal tonic for several months and followed the prescribed diet. She noticed no improvement, however, and was having serious doubts about the therapy's value. But after ten months on the regimen, her breathing improved, her strength returned, and she sensed a dramatic overall improvement. When she called her family doctor for a checkup, he refused to see her "because you didn't believe in my diagnosis." Subsequent X-rays taken by a different doctor indicated that the two tumors and related conditions were gone.

Margaret continued to take the Hoxsey tonic until 1979, when she went off it for a five-year period. In 1984, she had a build-up of fluid in her right lung. Surgery revealed a recurrence of the tumor blocking the superior vena cave. Margaret went back on her Hoxsey regimen, and her lung problem cleared up. X-rays taken in 1989 showed no sign of cancer, and today, more than twenty-five years after she was given a year at most to live, Margaret is alive, healthy, and active.

"Mildred Nelson is a totally dedicated healer," says Margaret. "The medical community should pay homage to her. I told Mildred that I wish we could clone her. The world needs her."

Approximately 80 percent of the patients seen at the Bio-Medical Center benefit substantially from the treatment, according to Nelson. No full- scale independent studies have ever been done to evaluate this claim, however. In an informal tracking survey, Steve Austin, a naturopath from Portland, Oregon, and colleagues followed approximately thirty- five Hoxsey patients. They were able to stay in touch with twenty-two of them either for five years or until death. Austin, who teaches at Western States Chiropractic College in Portland, visited the Bio- Medical Center in 1983 and asked patients walking through the doors if they would be willing to participate in his survey. He then kept in touch with them through annual letters.

Of the twenty-two patients, eleven had died by the end of the five years and eleven were still alive. Among the survivors, three said their condition was deteriorating, but eight claimed to be totally cancerfree. All eight of the cancer-free survivors had previously been diagnosed in the states by medical doctors.

Austin, who plans to publish his findings, emphasizes that his case studies should be considered very preliminary. His sample was small, and it is possible that many of the twenty-two patients were in the very late stages of cancer. Also, a number of the patients may have failed to take their medicine or to stay on the recommended diet.

"The outcome -- 8 out of 22 5-year survivors-suggests that the results were better than chance, especially since one of the 8 had late-stage melanoma and another had lung cancer," says Austin. "I was a skeptic about the Hoxsey program. Initially, it felt pretty hokey to me. But Mildred Nelson told me, 'Everything is open here. Go out there and talk to any of the patients. They all know somebody who has been cured by the treatment.' When I mingled with the patients and spoke to them, Mildred's statement turned out to be true, though our results certainly do not suggest a substantial benefit in 80 percent."

Mildred Nelson has said that if she cannot find a health professional whom she feels she can entrust to run the clinic and fill her shoes, the Hoxsey therapy may one day die with her. That would be a tragic end to the Hoxsey saga. Meanwhile, cancer patients who are interested in Hoxsey's methods but cannot afford the trip to Mexico can avail themselves of at least part of the regimen. Three herbal distributors sell products that are apparently identical to the Hoxsey internal tonic formula, or very nearly so. The herbal capsules sold by one of these distributors reportedly requires only supplemental potassium iodide; the other two distributors' products-one, a blend of herbal tinctures--are said to be virtually identical to the Hoxsey tonic formula.

It should be emphasized that none of these distributors is in any way connected with the Bio-Medical Center, and none claims that its product is useful in treating cancer. The quality of these Hoxsey-like herbal mixtures and the results for people who use them are unknown. Furthermore, taking only the herbal component of the therapy and neglecting the other aspects of the program could weaken the overall effect. If a cancer patient wishes to pursue a Hoxsey-like protocol without a trip to Mexico, it is strongly recommended that he or she do so under the direction of a qualified physician or holistic practitioner. For more information about resources for these herbal products or for practitioner referrals, contact the Center for Advancement in Cancer Education (see page xvi for the address and phone number).

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Resources
1. Ken Ausubel, "The Troubling Case of Harry Hoxsey," New Age Journal, July-August 1988, p. 79.
2. Surgery, Gynecology and Obstetrics, vol. 114, 1962, pp. 25-30; and see Walter H. Lewis and Memory P.F. Elvin-Lewis, Medical Botany: Plants Affecting Man's Health (New York: John Wiley and Sons, 1977).
3. F.E. Mohs, "Chemosurgery: A Microscopically Controlled Method of Cancer Excision," Archives of Surgery, vol. 42, 1941, pp. 279295, cited in Patricia Spain Ward, "History of Hoxsey Treatment," contract report submitted to U.S. Congress, Office of Technology Assessment, May 1988, pp. 2-3.
4. Ward, op. cit., p. 8.
5. Kazuyoshi Morita, Tsuneo Kada, and Mitsuo Namiki, "A Desmutagenic Factor Isolated From Burdock (Arctium Lappa Linne)," Mutation Research, vol. 129, 1984, pp. 25-31, cited in Ward, op. cit., p. 7.
6. Harry Hoxsey, You Don't Have to Die (New York: Milestone Books, 1956), pp. 44-48.
7. Ibid., p. 59.

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Resources
Bio-Medical Center P.O. Box 727 615 General Ferreira Colonia Juarez
Tijuana, Mexico 22000 Phone: 011 52 66-84-9011 01152 66-84-9081 01152
66-849082 01152 66-849376

For further information on Hoxsey therapy and details on treatment.

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Reading Material
You Don't Have to Die, by Harry Hoxsey, Milestone Books (New York), 1956. Out of print; check your local library.

The Cancer Survivors and How They Did It, by Judith Glassman (see Appendix A for description).

"Does Mildred Nelson Have an Herbal Cure for Cancer?- by Peter Barry Chowka, Whole Life Times, January-February 1984.

"The Troubling Case of Harry Hoxsey," by Ken Ausubel, New Age Journal, July-August 1988.

Other Material

Video: Hoxsey: When Healing Becomes a Crime (originally entitled Hoxsey: Quacks Who Cure Cancer?), 1987. Ninety-six minutes. An excellent, very moving documentary on the Hoxsey therapy, covering its history, the Bio-Medical Center, and the politics and economics of cancer. Produced and directed by Ken Ausubel and coproduced by Catherine Salveson, R.N., it premiered at the Margaret Mead Film Festival in New York and was shown on cable television. Available from Realidad Productions (P.O. Box 1644, Santa Fe, NM 87504; 505-989-8575).

It amazes me how little attention the value of balanced pH has garnered from the mainstream medical world. Positive acid/alkaline balance is one of the most important factors in athletic performance. In my opinion, by disregarding this fact, sport supplement manufactures have significantly reduced the effectiveness of their products. In fact some of the energy bars currently on the market are the worst offenders. Processed for the sake of shelf life and convenience, and consequently denatured and acid forming, many energy bars are not much more than disguised junk food.

When acidic forming food is consumed, starting with digestion and continuing until elimination, it produces toxins that the body must deal with. Denatured foods are toxin producers and as a result have the greatest negative impact on pH balance within the body. Highly refined and processed, denatured foods are void of any usable nutrients, yet retain their caloric value - the worst combination. Toxins in the body lead to premature aging through cell degeneration. Aside from food, most prescription drugs, artificial sweeteners and synthetic vitamin and mineral supplements are extremely acid forming. Brendan Brazier

Athletes in peak training are the most affected by acidosis. Vigorous exercise creates stress in terms of muscle trauma caused by the workout. Physiologically speaking, hard exercise is the stressor but equally important is rest and recovery. The correct balance of theses two opposing elements is the recipe for growth. Already physically stressed, many athletes also must deal with various types of performance anxiety. An increased metabolism is yet another factor athletes are met with, further lowering pH. Furthermore, athletes require more food in general with an emphasis on protein to aid muscle recovery.

For recovery to be expedited, alkalizing foods, such as those rich in chlorophyll, need to be consumed soon after exercise. Protein must also be consumed to help repair broken-down muscle tissue. As with processed energy bars, numerous sport supplements touted as post-work-out recovery agents contain highly processed, manufactured proteins usually in the form of denatured isolates, which are acid forming. Suggesting they be consumed soon after a workout will fulfill the body's need for protein, but completely neglect its need for pH balancing.

The paradox is this; most protein sources are highly acid forming, yet the highly alkaline forming foods are generally low in protein. This can be overcome if the protein sources are chosen carefully. Raw, unprocessed, natural, hemp protein, for example, measures at about 50% protein, yet is greatly less acid forming than common denatured ones such as soy and whey. Hemp's higher pH level can be attributed in part to chlorophyll content, responsible for its green colour.

Chlorella is another great protein-rich pH booster, containing almost 70% protein, yet it is highly alkalizing. As a general rule, the most alkalizing foods are raw, unprocessed, whole, and rich in chlorophyll. Raw, sprouted legumes such as lentils, beans, and seeds are also a superior source of alkalizing protein. Also, a diet high in leafy green vegetables, which are excellent sources of chlorophyll, will help insure the system remains alkaline even when stress levels are elevated.

In addition to curtailing recovery, pH imbalance is a trigger for many ailments. Those who maintain an acidic environment within their body are also prone to fatigue. Since acidity is a stressor, cortisol levels rise resulting in impaired sleep quality, thus further exacerbating the problem.

Contrary to popular belief, it is stress and the over consumption of acid-forming foods, not a lack of dietary calcium, that lead to most cases of poor bone health and eventually osteoporosis. The blood itself will always remain neutral as this is imperative for survival. However, if the body is consistently fed acid-forming denatured foods and supplements, or encounters stress from other sources, it must take measures to ensure a neutral blood pH is maintained. To do so, the body pulls alkaline calcium from the bones. Over time, the bones become weaker as a result of this survival mechanism.

The conventional way of treating low calcium levels and osteoporosis is to simply suggest the person "take" more calcium, usually in the form of tablets. The calcium source in tablets is generally derived from materials such as oyster shells, bovine bone meal, coral and dolomite (rock), all of which are extremely hard and unnatural for the body to assimilate. The large size and recommended daily number to be consumed is a testament to their poor bioavailability. The body must work very hard to get calcium from these sources, another reason why this method of boosting calcium levels in our body is inferior.

Low-grade metabolic acidosis as it is termed, is another symptom of an over- acidic body. It has been cited as a leading cause of several health concerns such as the development of kidney stones, loss of bone mass, and the reduction of growth hormone, therefore resulting in a decline in lean muscle mass and an increase of body fat. Since low-grade metabolic acidosis affects the body at a cellular level it is also responsible for an increase in the fabrication of free radicals, and a loss in cellular energy production. In addition to these serious concerns, viral and bacterial growth is able to thrive in an acidic body, possibly leading to a wide variety of diseases. On the other hand, disease is rare in an alkaline body; cancer, for example, cannot develop in an alkaline environment.

Though diet has the single greatest impact on the body's pH balance, there are other things that can also help. For example, taking time out of a busy schedule to do something pleasurable yet seemingly unproductive can actually be a key ingredient to improved pH balance, improved health and longevity.

CSPI's Guide to Food Additives

Shopping was easy when most food came from farms. Now, factory-made foods have made chemical additives a significant part of our diet. Most people may not be able to pronounce the names of many of these chemicals, but they still want to know what the chemicals do and which ones are safe and which are poorly tested or possibly dangerous. This listing provides that information for most common additives. A simple general rule about additives is to avoid sodium nitrite, saccharin, caffeine, olestra, acesulfame K, and artificial coloring. Not only are they among the most questionable additives, but they are used primarily in foods of low nutritional value. Also, don’t forget the two most familiar additives: sugar and salt. They may pose the greatest risk because we consume so much of them. Fortunately, most additives are safe and some even increase the nutritional value of the food. Additional information about some of the additives is available elsewhere in this Web site. Use the search engine provided to locate that information.

Glossary
Cancer testing
Alphabetical Listing of Additives
Summary of Additives’ Safety
Food additive cemetery

Glossary

ANTIOXIDANTS retard the oxidation of unsaturated fats and oils, colorings, and flavorings. Oxidation leads to rancidity, flavor changes, and loss of color. Most of those effects are caused by reaction of oxygen in the air with fats.

CARCINOGEN is a chemical or other agent that causes cancer in animals or humans.

CHELATING AGENTS trap trace amounts of metal atoms that would otherwise cause food to discolor or go rancid.

EMULSIFIERS keep oil and water mixed together.

FLAVOR ENHANCERS have little or no flavor of their own, but accentuate the natural flavor of foods. They are often used when very little of a natural ingredient is present.

THICKENING AGENTS are natural or chemically modified carbohydrates that absorb some of the water that is present in food, thereby making the food thicker. Thickening agents "stabilize" factory-made foods by keeping the complex mixtures of oils, water, acids, and solids well mixed.

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Cancer Testing

Chemicals usually are tested for an ability to cause cancer by feeding large dosages to small numbers of rats and mice. Large dosages are used to compensate for the small number of animals that can be used (a few hundred is considered a big study, though it is tiny compared to the U.S. population of 270 million). Also, the large dosages can compensate for the possibility that rodents may be less sensitive than people to a particular chemical (as happened with thalidomide). Some people claim that such tests are improper and that large amounts of any chemical would cause cancer. That is not true. Huge amounts of most chemicals do not cause cancer. When a large dosage causes cancer, most scientists believe that a smaller amount would also cause cancer, but less frequently. It would be nice if lower, more realistic dosages could be used, but a test using low dosages and a small number of animals would be extraordinarily insensitive. It would also be nice if test-tube tests not using any animals were developed that could cheaply and accurately identify cancer-causing chemicals. While some progress has been made in that direction, those tests have not proven reliable. Thus, the standard high-dosage cancer test on small numbers of animals is currently the only practical, reasonably reliable way to identify food additives (and other chemicals) that might cause cancer.

The Delaney Clause is an important part of the federal Food, Drug, and Cosmetic Act. That important consumer-protection clause specifically bans any additive that "is found to induce cancer when ingested by man or animal." The food and chemical industries are seeking to weaken or repeal that law.

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Alphabetical Listing of Additives

	Safe. The additive appears to be safe.
	Cut back on this. Not toxic, but large amounts may be unsafe or promote bad nutrition.
	Caution. May pose a risk and needs to be better tested. Try to avoid.
	Certain people should avoid these additives.
	Everyone should avoid. Unsafe in amounts consumed or is very poorly tested and not worth any risk.

	ACESULFAME-K... Artificial sweetener: Baked goods, chewing gum, gelatin desserts, soft drinks.	This artificial sweetener, manufactured by Hoechst, a giant German chemical company, is widely used around the world. It is about 200 times sweeter than sugar. In the United States, for several years acesulfame-K (the K is the chemical symbol for potassium) was permitted only in such foods as sugar-free baked goods, chewing gum, and gelatin desserts. In July 1998, the FDA allowed this chemical to be used in soft drinks, thereby greatly increasing consumer exposure. The safety tests of acesulfame-K were conducted in the 1970s and were of mediocre quality. Key rat tests were afflicted by disease in the animal colonies; a mouse study was several months too brief and did not expose animals during gestation. Two rat studies suggest that the additive might cause cancer. It was for those reasons that in 1996 the Center for Science in the Public Interest urged the FDA to require better testing before permitting acesulfame-K in soft drinks. In addition, large doses of acetoacetamide, a breakdown product, have been shown to affect the thyroid in rats, rabbits, and dogs. Hopefully, the small amounts in food are not harmful.
	ALGINATE, PROPYLENE GLYCOL ALGINATE... Thickening agents, foam stabilizer: Ice cream, cheese, candy, yogurt.	Alginate, an apparently safe derivative of seaweed (kelp), maintains the desired texture in dairy products, canned frosting, and other factory-made foods. Propylene glycol alginate, a chemically-modified algin, thickens acidic foods (soda pop, salad dressing) and can stabilize the foam in beer.
	ALPHA TOCOPHEROL (Vitamin E) ... Antioxidant, nutrient: Vegetable oil.	Vitamin E is abundant in whole wheat, rice germ, and vegetable oils. It is destroyed by the refining and bleaching of flour. Vitamin E prevents oils from going rancid. Recent studies indicate that large amounts of vitamin E may help reduce the risk of heart disease and cancer.
	ARTIFICIAL COLORINGS.	Most artificial colorings are synthetic chemicals that do not occur in nature. Because colorings are used almost solely in foods of low nutritional value (candy, soda pop, gelatin desserts, etc.), you should simply avoid all artificially colored foods. In addition to problems mentioned below, colorings cause hyperactivity in some sensitive children. The use of coloring usually indicates that fruit or other natural ingredient has not been used.
		BLUE 1 ... Artificial coloring: Beverages, candy, baked goods. Inadequately tested; suggestions of a small cancer risk.
		BLUE 2 ... Artificial coloring: Pet food, beverages, candy. The largest study suggested, but did not prove, that this dye caused brain tumors in male mice. The FDA concluded that there is "reasonable certainty of no harm."
		CITRUS RED 2 ... Artificial coloring: Skin of some Florida oranges only. Studies indicated that this additive causes cancer. The dye does not seep through the orange skin into the pulp. No risk except when eating peel.
		GREEN 3 ... Artificial colorings: Candy, beverages. A 1981 industry-sponsored study gave hints of bladder cancer, but FDA re-analyzed the data using other statistical tests and concluded that the dye was safe. Fortunately, this possibly carcinogenic dye is rarely used.
		RED 3 ... Cherries in fruit cocktail, candy, baked goods. The evidence that this dye caused thyroid tumors in rats is "convincing," according to a 1983 review committee report requested by FDA. FDA’s recommendation that the dye be banned was overruled by pressure from elsewhere in the Reagan Administration.
		RED 40 ... Artificial coloring: Soda pop, candy, gelatin desserts, pastry, pet food, sausage. The most widely used food dye. While this is one of the most-tested food dyes, the key mouse tests were flawed and inconclusive. An FDA review committee acknowledged problems, but said evidence of harm was not "consistent" or "substantial." Like other dyes, Red 40 is used mainly in junk foods.
		YELLOW 5 ... Artificial coloring: Gelatin dessert, candy, pet food, baked goods. The second most widely used coloring causes mild allergic reactions, primarily in aspirin-sensitive persons.
		YELLOW 6 ... Artificial coloring: Beverages, sausage, baked goods, candy, gelatin. Industry-sponsored animal tests indicated that this dye, the third most widely used, causes tumors of the adrenal gland and kidney. In addition, small amounts of several carcinogens contaminate Yellow 6. However, the FDA reviewed those data and found reasons to conclude that Yellow 6 does not pose a significant cancer risk to humans. Yellow 6 may also cause occasional allergic reactions.
	ARTIFICIAL AND NATURAL FLAVORING ... Flavoring: Soda pop, candy, breakfast cereals, gelatin desserts, and many other foods.	Hundreds of chemicals are used to mimic natural flavors; many may be used in a single flavoring, such as for cherry soda pop. Most flavoring chemicals also occur in nature and are probably safe, but they are used almost exclusively in junk foods. Their use indicates that the real thing (often fruit) has been left out. Companies keep the identity of artificial (and natural) flavorings a deep secret. Flavorings may include substances to which some people are sensitive, such as MSG or HVP.
	ASCORBIC ACID (Vitamin C), SODIUM ASCORBATE... Antioxidant, nutrient, color stabilizer: Cereals, fruit drinks, cured meats.	Ascorbic acid helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large amounts of ascorbic acid may reduce the severity of colds and offer other health benefits.
	ASPARTAME ....Artificial sweetener: "Diet" foods, including soft drinks, drink mixes, gelatin desserts, low-calorie frozen desserts, packets	Aspartame (Equal, NutraSweet), a chemical combination of two amino acids and methanol, was thought to be the perfect artificial sweetener, but questions arose about whether it might cause cancer or neurological problems. A 1970s study suggested that aspartame caused brain tumors in rats. However, the Food and Drug Administration persuaded an independent review panel to reverse its conclusion that aspartame was unsafe. The California Environmental Protection Agency and others have urged that independent scientists do new animal studies to resolve the cancer question. In 2005, the first such study was published. It indicated that very low doses of aspartame caused lymphomas and leukemias in female rats. However, the European Food Safety Authority reviewed the study and concluded that the tumors probably occurred just by chance. In 2006, National Cancer Institute researchers studied a large number of adults 50 to 69 years of age over a five-year period. There was no evidence that aspartame posed any risk. That allays some of the concerns, but the study was limited in three regards: It did not involve truly elderly people (the rat study monitored the rats until they died a natural death), the subjects had not consumed aspartame as children, and it was not a controlled study (the subjects provided only a rough estimate of their aspartame consumption, and people who consumed aspartame might have had other dietary or lifestyle differences that obscured the chemical's effect on cancer). The bottom line is that aspartame is probably safe, but it would make sense to consume only small amounts of, if any, aspartame. Some people have reported dizziness, hallucinations, or headache after drinking aspartame-containing diet soda, and one independent study confirmed that aspartame can cause headaches in sensitive individuals. Obviously, any people who think they have been affected by aspartame should avoid it. Also, the few people with the rare disease PKU (phenylketonuria) need to avoid it. There is some evidence that this and other artificial sweeteners help people lose weight. However, drinking a diet soda at lunch does not mean it is okay to have a larger dessert at dinner. Artificial sweeteners are clearly not magic bullets to vanquish obesity: Since 1980, consumption of artificial sweeteners and rates of obesity have both soared, but those sweeteners certainly might aid some strong-willed dieters. Finally, be wary of claims scattered around the Internet that aspartame is responsible for a wide range of diseases. Most such claims are not supported by any good studies.
	BETA-CAROTENE ... Coloring; nutrient: Margarine, shortening, non-dairy whiteners.	Beta-carotene is used as an artificial coloring and a nutrient supplement. The body converts it to Vitamin A, which is part of the light-detection mechanism of the eye and which helps maintain the normal condition of mucous membranes. Large amounts of beta-carotene in the form of dietary supplements increased the risk of lung cancer in smokers and did not reduce the risk in non-smokers. Smokers should certainly not take beta-carotene supplements, but the small amounts used as food additives are safe.
	BROMINATED VEGETABLE OIL (BVO) ... Emulsifier, clouding agent: Soft drinks.	BVO keeps flavor oils in suspension and gives a cloudy appearance to citrus-flavored soft drinks. Eating BVO leaves small residues in body fat; it is unclear whether those residues pose any risk. Fortunately, BVO is not widely used.
	BUTYLATED HYDROXYANISOLE (BHA) ... Antioxidant: Cereals chewing gum, potato chips, vegetable oil.	BHA retards rancidity in fats, oils, and oil-containing foods. While most studies indicate it is safe, some studies demonstrated that it caused cancer in rats. This synthetic chemical can be replaced by safer chemicals (e.g., vitamin E), safer processes (e.g., packing foods under nitrogen instead of air), or can simply be left out (many brands of oily foods, such as potato chips, don’t use any antioxidant).
	BUTYLATED HYDROXYTOLUENE (BHT) ... Antioxidant: Cereals, chewing gum, potato chips, oils, etc.	BHT retards rancidity in oils. It either increased or decreased the risk of cancer in various animal studies. Residues of BHT occur in human fat. BHT is unnecessary or is easily replaced by safe substitutes (see discussion of BHA). Avoid it when possible.
	CAFFEINE ... Stimulant: Naturally occurring in coffee, tea, cocoa, coffee-flavored yogurt and frozen desserts. Additive in soft drinks, gum, and waters.	Caffeine is the only drug that is present naturally or added to widely consumed foods (quinine is the other drug used in foods). It is mildly addictive, one possible reason that makers of soft drinks add it to their products. Many coffee drinkers experience withdrawal symptoms, such as headaches, irritability, sleepiness, and lethargy, when they stop drinking coffee. Because caffeine increases the risk of miscarriages (and possibly birth defects) and inhibits fetal growth, it should be avoided by women who are pregnant or considering becoming pregnant. It also may make it harder to get pregnant (but don’t use it as a birth-control pill!). Caffeine also keeps many people from sleeping, causes jitteriness, and affects calcium metabolism. The caffeine in a cup or two of coffee is harmless to most people. But if you drink more than a couple of cups of coffee or cans of caffeine-containing soda per day, experience symptoms noted above, are at risk of osteoporosis, or are pregnant, you should rethink your habit.
	CALCIUM (or SODIUM) PROPIONATE ... Preservative: Bread, rolls, pies, cakes.	Calcium propionate prevents mold growth on bread and rolls. The calcium is a beneficial mineral; the propionate is safe. Sodium propionate is used in pies and cakes, because calcium alters the action of chemical leavening agents.
	CALCIUM (or SODIUM) STEAROYL LACTYLATE ... Dough conditioner, whipping agent: Bread dough, cake fillings, artificial whipped cream, processed egg whites.	These additives strengthen bread dough so it can be used in bread-making machinery and help produce a more uniform grain and greater volume. They act as whipping agents in dried, liquid, or frozen egg whites and artificial whipped cream. SODIUM STEAROYL FUMARATE serves the same function.
	CARMINE; COCHINEAL EXTRACT ... Artificial coloring.	Cochineal extract is a coloring extracted from the eggs of the cochineal beetle, which lives on cactus plants in Peru, the Canary Islands, and elsewhere. Carmine is a more purified coloring made from cochineal. In both cases, the actual substance that provides the color is carminic acid. These colorings, which are extremely stable, are used in some red, pink, or purple candy, yogurt, Campari, ice cream, beverages, and many other foods, as well as drugs and cosmetics. These colorings have caused allergic reactions that range from hives to life-threatening anaphylactic shock. It is not known how many people suffer from this allergy. The Food and Drug Administration should ban cochineal extract and carmine or, at the very least, require that they be identified clearly on food labels so that people could avoid them. Natural or synthetic substitutes are available. A label statement should also disclose that, Carmine is extracted from dried insects so that vegetarians and others who want to avoid animal products could do so.
	CARRAGEENAN ... Thickening and stabilizing agent: Ice cream, jelly, chocolate milk, infant formula.	Carrageenan is obtained from seaweed. Large amounts of carrageenan have harmed test animals’ colons; the small amounts in food are safe.
	CASEIN, SODIUM CASEINATE ... Thickening and whitening agent: Ice cream, ice milk, sherbet, coffee creamers.	Casein, the principal protein in milk, is a nutritious protein containing adequate amounts of all the essential amino acids. People who are allergic to casein should read food labels carefully, because the additive is used in some “non-dairy” and “vegetarian” foods.
	CITRIC ACID, SODIUM CITRATE ... Acid, flavoring, chelating agent: Ice cream, sherbet, fruit drink, candy, carbonated beverages, instant potatoes.	Citric acid is versatile, widely used, cheap, and safe. It is an important metabolite in virtually all living organisms and is especially abundant naturally in citrus fruits and berries. It is used as a strong acid, a tart flavoring, and an antioxidant. Sodium citrate, also safe, is a buffer that controls the acidity of gelatin desserts, jam, ice cream, candy, and other foods.
	COCHINEAL EXTRACT: see CARMINE
	CORN SYRUP (read more) ... Sweetener, thickener: Candy, toppings, syrups, snack foods, imitation dairy foods.	Corn syrup,which consists mostly of dextrose, is a sweet, thick liquid made by treating cornstarch with acids or enzymes. It may be dried and used as corn syrup solids in coffee whiteners and other dry products. Corn syrup contains no nutritional value other than calories, promotes tooth decay, and is used mainly in foods with little intrinsic nutritional value.
	CYCLAMATE ... Artificial sweetener: Diet foods.	This controversial high-potency sweetener was used in the United States in diet foods until 1970, at which time it was banned. Animal studies indicated that it causes cancer. Now, based on animal studies, it (or a byproduct) is believed not to cause cancer directly, but to increase the potency of other carcinogens and to harm the testes.
	DEXTROSE (read more) ... Sweetener, coloring agent: Bread, caramel, soda pop, cookies, many other foods	Dextrose is an important chemical in every living organism. A sugar, it is a source of sweetness in fruits and honey. Added to foods as a sweetener, it represents empty calories and contributes to tooth decay. Dextrose turns brown when heated and contributes to the color of bread crust and toast. Americans consume about 25 pounds per year of dextrose -- and a total of about 150 pounds per year of all refined sugars.
	DIACYLGLYCEROL ... cooking oil	This is the diglyceride part of the long-used emulsifier, mono- and diglycerides. The manufacturer claims that it can help people lose weight and reduce triglyceride levels.
	EDTA ... Chelating agent: Salad dressing, margarine, sandwich spreads, mayonnaise, processed fruits and vegetables, canned shellfish, soft drinks.	Modern food-manufacturing technology, which involves rollers, blenders, and containers made of metal, results in trace amounts of metal contamination in food. EDTA (ethylenediamine tetraacetic acid) traps metal impurities, which would otherwise promote rancidity and the breakdown of artificial colors. It is safe.
	ERYTHORBIC ACID ... Antioxidant, color stabilizer: Cured meats. see ASCORBIC ACID above.
	FERROUS GLUCONATE ... Coloring, nutrient: Black olives.	Used by the olive industry to generate a uniform jet-black color and in pills as a source of iron. Safe.
	FOOD-STARCH, MODIFIED	see STARCH, MODIFIED below.
	FRUCTOSE ... Sweetener: "health" drinks and other products	Fructose (also called levulose) is a sugar that is a little sweeter than table sugar. Modest amounts of fructose occur naturally in fruits and vegetables, which also contain other sugars. When table sugar is digested, it breaks down into equal amounts of fructose and glucose (dextrose). Another major source of fructose in the typical diet is high-fructose corn syrup (HFCS), which typically contains about half fructose and half glucose. Modest amounts of fructose are safe and do not boost blood glucose levels, making the sweetener attractive to diabetics. However, large amounts increase triglyceride (fat) levels in blood and, thereby, increase the risk of heart disease.
	FUMARIC ACID ... Tartness agent: Powdered drinks, pudding, pie fillings, gelatin desserts.	A solid at room temperature, inexpensive, highly acidic, fumaric acid is the ideal source of tartness and acidity in dry food products. However, it dissolves slowly in cold water, a drawback cured by adding DIOCTYL SODIUM SULFOSUCCINATE (DSS), a detergent-like additive that appears to be safe.
	GELATIN ... Thickening and gelling agent: Powdered dessert mixes, yogurt, ice cream, cheese spreads, beverages.	Gelatin is a protein obtained from animal hides and bones. It has little nutritional value, because it contains little or none of several essential amino acids.
	GLYCERIN (GLYCEROL) ... Maintains water content: Marshmallows, candy, fudge, baked goods.	In nature, glycerin forms the backbone of fat and oil molecules. The body uses it as a source of energy or as a starting material in making more-complex molecules.
	GUMS: Arabic, Furcelleran, Ghatti, Guar, Karaya, Locust Bean, Tragacanth, Xanthan ... Thickening agents, stabilizers: Beverages, ice cream, frozen pudding, salad dressing, dough, cottage cheese, candy, drink mixes.	Gums are derived from natural sources (bushes, trees, seaweed, bacteria) and are poorly tested, though probably safe. They are not absorbed by the body. They are used to thicken foods, prevent sugar crystals from forming in candy, stabilize beer foam (arabic), form a gel in pudding (furcelleran), encapsulate flavor oils in powdered drink mixes, or keep oil and water mixed together in salad dressings. Gums are often used to replace fat in low-fat ice cream, baked goods, and salad dressings. Tragacanth has caused occasional severe allergic reactions.
	HEPTYL PARABEN ... Preservative: Beer, non-carbonated soft drinks.	Heptyl paraben -- short for the heptyl ester of para-hydroxybenzoic acid -- is a preservative. Studies suggest that this rarely used additive chemical is safe, but it, like other additives in alcoholic beverages, has never been tested in the presence of alcohol (such as in animals weakened by long-term consumption of alcohol).
	HIGH-FRUCTOSE CORN SYRUP (read more) ... Sweetener: Soft drinks, other processed foods.	Corn syrup can be treated with enzymes to convert some of its dextrose to fructose, which results in High Fructose Corn Syrup (HFCS). HFCS has largely replaced ordinary sugar used in soft drinks and many other foods because it is cheaper. Americans consume about 59 pounds per year of HFCS (and a total of 150 pounds per year of all refined sugars).
	HYDROGENATED STARCH HYDROLYSATE (HSH) ... Sweetener: Dietetic and reduced-calorie foods.	HSH, like sorbitol, is slightly sweet and poorly absorbed by the body. Like sorbitol, and other sugar alcohols, eating significant amounts of HSH may cause intestinal gas and diarrhea.
	PARTIALLY HYDROGENATED VEGETABLE OIL, HYDROGENATED VEGETABLE OIL(read more) ... Fat, oil, shortening: Margarine, crackers, fried restaurant foods, baked goods.	Vegetable oil, usually a liquid, can be made into a semi-solid shortening by reacting it with hydrogen. Partial hydrogenation reduces the levels of polyunsaturated oils - and also creates trans fats, which promote heart disease. A committee of the U.S. Food and Drug Administration (FDA) concluded that on a gram-for-gram basis, trans fat is even more harmful than saturated fat. Ideally, food manufacturers would replace hydrogenated shortening with less-harmful ingredients. The Institute of Medicine has advised consumers to consume as little trans fat as possible, ideally less than about 2 grams a day (that much might come from naturally processed trans fat in beef and dairy products). Beginning in 2006, Nutrition Facts labels must list the amount of trans fat in a serving of food. That requirement spurred many companies, including Frito-Lay, Kraft, ConAgra, and others, to replace partially hydrogenated oil. Usually the substitutes are healthier and the total of saturated plus trans fat is no higher than it was. Where progress has been limited is restaurants. Most large chains and many smaller independent restaurants continue to fry in partially hydrogenated oil and their French fries, fried chicken, fried fish, and pot pies contain substantial amounts of trans fat. In Denmark, however, the government has virtually banned partially hydrogenated oil. In that country, as well as Australia and Israel, McDonald's fries in trans-free liquid vegetable oil. In 2004, the Center for Science in the Public Interest petitioned the FDA to immediately require restaurants to disclose when they use partially hydrogenated oil and to begin the process of eliminating partially hydrogenated oil from the food supply. Fully hydrogenated vegetable oil does not have any trans fat, but it also does not have any polyunsaturated oils. It is sometimes mixed (physically or chemically) with liquid oil to create trans-free shortening. When it is chemically combined with liquid oil, the ingredient is called inter-esterified vegetable oil. Meanwhile, oil processors are improving the hydrogenation process so that less trans fat forms.
	HYDROLYZED VEGETABLE PROTEIN (HVP) ... Flavor enhancer: Instant soups, frankfurters, sauce mixes, beef stew.	HVP consists of vegetable (usually soybean) protein that has been chemically broken down to the amino acids of which it is composed. HVP is used to bring out the natural flavor of food (and, perhaps, to enable companies to use less real food). It contains MSG and may cause adverse reactions in sensitive individuals.
	INVERT SUGAR (read more) ... Sweetener: Candy, soft drinks, many other foods.	Invert sugar, a 50-50 mixture of two sugars, dextrose and fructose, is sweeter and more soluble than sucrose (table sugar). Invert sugar forms when sucrose is split in two by an enzyme or acid. It provides "empty calories," contributes to tooth decay, and should be avoided.
	LECITHIN ... Emulsifier, antioxidant: Baked goods, margarine, chocolate, ice cream.	A common constituent of animal and plant tissues, lecithin is a source of the nutrient choline. It keeps oil and water from separating out, retards rancidity, reduces spattering in a frying pan, and leads to fluffier cakes. Major natural sources are egg yolk and soybeans.
	LACTIC ACID ... Controls acidity: Spanish olives, cheese, frozen desserts, carbonated beverages.	This safe acid occurs in almost all living organisms. It inhibits spoilage in Spanish-type olives, balances the acidity in cheese-making, and adds tartness to frozen desserts, carbonated fruit-flavored drinks, and other foods.
	LACTITOL ... Sweetener: candy, chocolates, baked goods, ice cream, and other sugar-free foods.	Lactitol, like sorbitol, mannitol, and xylitol, is a sugar alcohol, also called a polyol. It is made from lactose, or milk sugar. Like other sugar alcohols, lactitol is not absorbed well by the body (which means it has fewer calories per gram than table sugar) and does not promote tooth decay. However, large amounts (above 20 to 30 grams) may cause loose stools or diarrhea.
	LACTOSE ... Sweetener: Whipped topping mix, breakfast pastry.	Lactose, a carbohydrate found only in milk, is one of Nature’s ways of delivering calories to infant mammals. One-sixth as sweet as table sugar, lactose is added to food as a slightly sweet source of carbohydrate. Milk turns sour when bacteria convert lactose to lactic acid. Many people, especially non-Caucasians, have trouble digesting lactose. Bacteria in their guts may produce gas.
	MALTITOL ... Sweetener: Candy, chocolates, jams, and other sugar-free foods.	Maltitol, like sorbitol, mannitol, and xylitol, is a sugar alcohol, also called a polyol. It is made by hydrogenating maltose, which is obtained from corn syrup. Like other sugar alcohols, mannitol is not absorbed well by the body (which means it has fewer calories per gram than table sugar) and does not promote tooth decay. However, large amounts (above 20 to 30 grams) may have a laxative effect.
	MANNITOL (read more) ... Sweetener, other uses: Chewing gum, low-calorie foods.	Not quite as sweet as sugar and poorly absorbed by the body, it contributes only half as many calories as sugar. Used as the "dust" on chewing gum, mannitol prevents gum from absorbing moisture and becoming sticky. Safe — except that large amounts that are used in gum may have a laxative effect and even cause diarrhea.
	MONO- and DIGLYCERIDES ... Emulsifier: Baked goods, margarine, candy, peanut butter.	Makes bread softer and prevents staling, improves the stability of margarine, makes caramels less sticky, and prevents the oil in peanut butter from separating out. Mono- and diglycerides are safe, though most foods they are used in are high in refined flour, sugar, or fat.
	MONOSODIUM GLUTAMATE (MSG) ... Flavor enhancer: Soup, salad dressing, chips, frozen entrees, restaurant foods.	This amino acid brings out the flavor in many foods. While that may sound like a treat for taste buds, the use of MSG allows companies to reduce the amount of real ingredients in their foods, such as chicken in chicken soup. In the 1960s, it was discovered that large amounts of MSG fed to infant mice destroyed nerve cells in the brain. After that research was publicized, public pressure forced baby-food companies to stop adding MSG to their products (it was used to make the foods taste better to parents). Careful studies have shown that some people are sensitive to MSG. Reactions include headache, nausea, weakness, and burning sensation in the back of neck and forearms. Some people complain of wheezing, changes in heart rate, and difficulty breathing. Some people claim to be sensitive to very small amounts of MSG, but no good studies have been done to determine just how little MSG can cause a reaction in the most-sensitive people. To protect the public’s health, manufacturers and restaurateurs should use less or no MSG and the amounts of MSG should be listed on labels of foods that contain significant amounts. People who believe they are sensitive to MSG should be aware that other ingredients, such as natural flavoring and hydrolyzed vegetable protein, also contain glutamate. Also, foods such as Parmesan cheese and tomatoes contain glutamate that occurs naturally, but no reactions have been reported to those foods.
	MYCOPROTEIN ... Meat substitute: Quorn-brand foods.	Mycoprotein, the novel ingredient in Quorn-brand frozen meat substitutes, is made from processed mold (Fusarium venenatum). Though the manufacturer?s (Marlow Foods) advertising and labeling implied that the product is "mushroom protein" or "mushroom in origin," the mold (or fungus) from which it is made does not produce mushrooms. Rather, the mold is grown in liquid solution in large tanks. It has been used in the United Kingdom since the 1990s and has also been sold in continental Europe. The chunks of imitation meat are nutritious, but the prepared foods in which they are used may be high in fat or salt. Several percent of consumers are sensitive to Quorn products, resulting in vomiting, nausea, diarrhea, and, less often, hives and anaphylactic reactions.
	NEOTAME ... Artificial sweetener: diet soft drinks and other diet foods.	Neotame, produced by NutraSweet Co. (maker of aspartame), is about 8,000 times sweeter than table sugar and 40 times sweeter than aspartame. Neotame is chemically related to aspartame, but the difference confers greater chemical stability, enabling the new sweetener to be used in baked foods. It likely will be used mostly in low-calorie foods, but may also be used to adjust the flavor of other foods. It was approved by the U.S. FDA in 2002.
	OLESTRA (read more) (Olean) ... Fat substitute: Chips, crackers.	Olestra is Procter & Gamble’s synthetic fat that is not absorbed by the body, but runs right through. Procter & Gamble suggests that replacing regular fat with olestra will help people lose weight and lower the risk of heart disease. Olestra can cause diarrhea and loose stools, abdominal cramps, flatulence, and other adverse effects. Those symptoms are sometimes severe. Even more importantly, olestra reduces the body’s ability to absorb fat-soluble carotenoids (such as alpha and beta-carotene, lycopene, lutein, and canthaxanthin) from fruits and vegetables. Those nutrients are thought by many experts to reduce the risk of cancer and heart disease. Olestra enables manufacturers to offer greasy-feeling low-fat snacks, but consumers would be much better off with baked snacks, which are perfectly safe and just as low in calories. Products made with olestra should not be called "fat free," because they contain substantial amounts of indigestible fat.
	OLIGOFRUCTOSE ... Bulking agent, emulsifier, prebiotic: various foods	Oligofructose, which is produced from chicory roots, consists of up to several dozen fructose molecules linked end to end. It is not absorbed in the small intestine, but is partly digested in the large intestine. This slightly sweet ingredient provides less than about half as many calories per gram as fructose or other sugar. Oligofructose promotes the growth of "good" bifidus bacteria.
	PHOSPHORIC ACID; PHOSPHATES ... Acidulant, chelating agent, buffer, emulsifier, nutrient, discoloration inhibitor: Baked goods, cheese, powdered foods, cured meat, soda pop, breakfast cereals, dehydrated potatoes.	Phosphoric acid acidifies and flavors cola beverages. CALCIUM and IRON PHOSPHATES act as mineral supplements. SODIUM ALUMINUM PHOSPHATE is a leavening agent. CALCIUM and AMMONIUM PHOSPHATES serve as food for yeast in baking. SODIUM ACID PYROPHOSPHATE prevents discoloration in potatoes and sugar syrups. While excessive consumption of phosphates could lead to dietary imbalances that might contribute to osteoporosis, only a small fraction of the phosphate in the American diet comes from additives. Most comes from meat and dairy products.
	PLANT STEROL ESTERS ... Cholersterol-lowering Additive: Margarine, other foods .	These substances, which are extracted from pine trees, reduce the absorption of cholersterol from food and lower blood cholersterol levels. They are not toxic, but they may reduce the body's absorption of nutrients called carotenoids that are thought to reduce the risk of cancer and heart disease. Used in Benecol-brand products (margarine, salad dressing, and others).
	POLYDEXTROSE ... bulking agent: reduced-calorie salad dressings, baked goods, candies, puddings, frozen desserts	Polydextrose is made by combining dextrose (corn sugar) with sorbitol. The result is a slightly sweet, reduced-calorie (only one calorie per gram because it is poorly digested) bulking agent. The FDA requires that if a serving of a food would likely provide more than 15 grams of polydextrose, the label should advise consumers that "Sensitive individuals may experience a laxative effect from excessive consumption of this product."
	POLYSORBATE 60 .... Emulsifier: Baked goods, frozen desserts, imitation dairy products.	Polysorbate 60 is short for polyoxyethylene-(20)- sorbitan monostearate. It and its close relatives, POLYSORBATE 65 and 80, work the same way as mono- and diglycerides, but smaller amounts are needed. They keep baked goods from going stale, keep dill oil dissolved in bottled dill pickles, help coffee whiteners dissolve in coffee, and prevent oil from separating out of artificial whipped cream.
	POTASSIUM BROMATE (read more) ... Flour improver: Bread and rolls.	This additive has long been used to increase the volume of bread and to produce bread with a fine crumb (the not-crust part of bread) structure. Most bromate rapidly breaks down to form innocuous bromide. However, bromate itself causes cancer in animals. The tiny amounts of bromate that may remain in bread pose a small risk to consumers. Bromate has been banned virtually worldwide except in Japan and the United States. It is rarely used in California because a cancer warning might be required on the label. In 1999, the Center for Science in the Public Interest petitioned the FDA to ban bromate.
	PROPYL GALLATE ... Antioxidant preservative: Vegetable oil, meat products, potato sticks, chicken soup base, chewing gum.	Propyl gallate retards the spoilage of fats and oils and is often used with BHA and BHT, because of the synergistic effects these preservatives have. The best studies on rats and mice were peppered with suggestions (but not proof) that this preservative might cause cancer. Avoid.
	QUININE ... Flavoring: Tonic water, quinine water, bitter lemon.	This drug can cure malaria and is used as a bitter flavoring in a few soft drinks. There is a slight chance that quinine causes birth defects, so, to be on the safe side, pregnant women should avoid quinine-containing beverages and drugs. Relatively poorly tested.
	QUORN (read more) ...	see MYCOPROTEIN above
	SACCHARIN (read more) ... Artificial sweetener: "Diet" products, soft drinks (especially fountain drinks at restaurants), packets.	Saccharin (Sweet ’N Low) is 350 times sweeter than sugar and is used in dietetic foods or as a tabletop sugar substitute. Many studies on animals have shown that saccharin can cause cancer of the urinary bladder. In other rodent studies, saccharin has caused cancer of the uterus, ovaries, skin, blood vessels, and other organs. Other studies have shown that saccharin increases the potency of other cancer-causing chemicals. And the best epidemiology study (done by the National Cancer Institute) found that the use of artificial sweeteners (saccharin and cyclamate) was associated with a higher incidence of bladder cancer. In 1977, the FDA proposed that saccharin be banned, because of studies that it causes cancer in animals. However, Congress intervened and permitted it to be used, provided that foods bear a warning notice. It has been replaced in many products by aspartame (NutraSweet). In 1997, the diet-food industry began pressuring the U.S. and Canadian governments and the World Health Organization to take saccharin off their lists of cancer-causing chemicals. The industry acknowledges that saccharin causes bladder cancer in male rats, but argues that those tumors are caused by a mechanism that would not occur in humans. Many public health experts respond by stating that, even if that still-unproved mechanism were correct in male rats, saccharin could cause cancer by additional mechanisms and that, in some studies, saccharin has caused bladder cancer in mice and in female rats and other cancers in both rats and mice. In May 2000, the U.S. Department of Health and Human Services removed saccharin from its list of cancer-causing chemicals. Later that year, Congress passed a law removing the warning notice that likely will result in increased use in soft drinks and other foods and in a slightly greater incidence of cancer.
	SALATRIM (read more) ... Modified fat: baked goods, candy.	This manufactured fat (developed by Nabisco) has the physical properties of regular fat, but the manufacturer claims it provides only about 5/9 as many calories. Its use can enable companies to make reduced-calorie claims on their products. Salatrim’s low calorie content results from its content of stearic acid, which the manufacturer says is absorbed poorly, and short-chain fatty acids, which provide fewer calories per unit weight. Critics have charged that it does not provide as big a calorie reduction as claimed by Nabisco. Moreover, only very limited testing has been done to determine effects on humans. Eating small amounts of salatrim is probably safe, but large amounts (30g or more per day) increase the risk of such side effects as stomach cramps and nausea. No tests have been done to determine if the various food additives (salatrim, olestra, mannitol, and sorbitol) that cause gastrointestinal symptoms can act in concert to cause greater effects. Nabisco declared salatrim safe and has marketed it, as the law allows, without formal FDA approval. (Nabisco has since sold salatrim to another company, Cultor.) In June 1998, the Center for Science in the Public Interest urged the FDA to ban salatrim until better tests were done and demonstrated safety.
	SALT (Sodium Chloride) ... Flavoring: Most processed foods, soup, potato chips, crackers.	Salt is used liberally in many processed foods and restaurant meals. Other additives contribute additional sodium. A diet high in sodium increases the risk or severity of high blood pressure, which increases the risk of heart attack and stroke. Everyone should eat less salt: avoid salty processed foods and restaurant meals, use salt sparingly, and enjoy other seasonings.
	SODIUM BENZOATE ... Preservative: Fruit juice, carbonated drinks, pickles, preserves.	Manufacturers have used sodium benzoate for a century to prevent the growth of microorganisms in acidic foods.
	SODIUM CARBOXYMETHYL- CELLULOSE (CMC) ... Thickening and stabilizing agent; prevents sugar from crystallizing: Ice cream, beer, pie fillings, icings, diet foods, candy	CMC is made by reacting cellulose with a derivative of acetic acid. Studies indicate it is safe.
	SODIUM NITRITE, SODIUM NITRATE ... Preservative, coloring, flavoring: Bacon, ham, frankfurters, luncheon meats, smoked fish, corned beef.	Meat processors love sodium nitrite because it stabilizes the red color in cured meat (without nitrite, hot dogs and bacon would look gray) and gives a characteristic flavor. Sodium nitrate is used in dry cured meat, because it slowly breaks down into nitrite. Adding nitrite to food can lead to the formation of small amounts of potent cancer-causing chemicals (nitrosamines), particularly in fried bacon. Nitrite, which also occurs in saliva and forms from nitrate in several vegetables, can undergo the same chemical reaction in the stomach. Companies now add ascorbic acid or erythorbic acid to bacon to inhibit nitrosamine formation, a measure that has greatly reduced the problem. While nitrite and nitrate cause only a small risk, they are still worth avoiding. Several studies have linked consumption of cured meat and nitrite by children, pregnant women, and adults with various types of cancer. Although those studies have not yet proven that eating nitrite in bacon, sausage, and ham causes cancer in humans, pregnant women would be prudent to avoid those products. The meat industry justifies its use of nitrite and nitrate by claiming that it prevents the growth of bacteria that cause botulism poisoning. That’s true, but freezing and refrigeration could also do that, and the U.S. Department of Agriculture has developed a safe method using lactic-acid-producing bacteria. The use of nitrite and nitrate has decreased greatly over the decades, because of refrigeration and restrictions on the amounts used. The meat industry could do the public’s health a favor by cutting back even further. Because nitrite is used primarily in fatty, salty foods, consumers have important nutritional reasons for avoiding nitrite-preserved foods.
	SORBIC ACID, POTASSIUM SORBATE ... Prevents growth of mold: Cheese, syrup, jelly, cake, wine, dry fruits.	Sorbic acid occurs naturally in many plants. These additives are safe.
	SORBITAN MONOSTEARATE ... Emulsifier: Cakes, candy, frozen pudding, icing.	Like mono- and diglycerides and polysorbates, this additive keeps oil and water mixed together. In chocolate candy, it prevents the discoloration that normally occurs when the candy is warmed up and then cooled down.
	SORBITOL (read more) ... Sweetener, thickening agent, maintains moisture. Dietetic drinks and foods, candy, shredded coconut, chewing gum.	Sorbitol occurs naturally in fruits and berries and is a close relative of sugars. It is half as sweet as sugar. It is used many dietetic foods. It is used in non-cariogenic (non-decay-causing) chewing gum because oral bacteria do not metabolize it well. Some diabetics use sorbitol-sweetened foods because it is absorbed slowly and does not cause blood sugar to increase rapidly. Moderate amounts of sorbitol may have a strong laxative effect and even cause diarrhea, but otherwise it is safe.
	STARCH ... Thickening agent: Soup, gravy.	Starch, the major component of flour, potatoes, and corn, is used in many foods as a thickening agent. However, starch does not dissolve in cold water. Chemists have solved this problem by reacting starch with various chemicals to create MODIFIED STARCHES (see next entry).
	STARCH, MODIFIED ... Thickening agent: Soup, gravy, baby food.	Modified starches are used in processed foods to improve their consistency and keep the solids suspended. Starch and modified starches sometimes replace large percentages of more nutritious ingredients, such as fruit. Choose baby foods without added starches (starch-thickened baby foods have contained as little as 25 percent as much of the fruit ingredients as 100-percent-fruit baby foods). One small study suggested that modified starches can promote diarrhea in infants.
	STEVIA (read more) ... Natural, high-potency sweetener: powdered dietary supplement. (Not approved as a food additive in the U.S., Canada, EC.)	Stevia, which is about 100 times sweeter than sugar, is obtained from a shrub (yerba dulce) that grow in Brazil and Paraguay. The name of the actual sweet chemical is stevioside. The health-food industry advocates stevia extract as a safe alternative to synthetic sweeteners, like saccharin, aspartame, and sucralose. It is said to be widely used in Japan and several other countries. However, just because a substance is natural, does not mean that it is safe. The U.S. FDA has rejected stevia (or stevioside) for use as a food additive. Likewise, Canada has not approved stevia, and a European Community scientific panel declared that stevia is unacceptable for use in food. Studies found that high dosages fed to rats caused reduced sperm production and an increase in cell proliferation in their testicles, which could cause infertility or other problems. When pregnant hamsters were fed large amounts of a derivative of stevioside called steviol, they had fewer and smaller offspring. In the laboratory, steviol can be converted into a mutagenic compound, which may promote cancer by causing mutations in the cells? genetic material (DNA). In addition, very large amounts of stevioside can interfere with the absorption of carbohydrates in animals and disrupt the conversion of food into energy within cells. In sum, small amounts of stevia are probably safe, but it is inappropriate to endorse wide use of this sweetener.
	SUCRALOSE ... Artificial sweetener: Diet foods.	Approved in the United States in 1998, sucralose — marketed as Splenda — is used in soft drinks, baked goods, ice cream, sweetener packets, and other products. It previously had been used in Canada, Europe, and elsewhere. Sucralose is safer than saccharin, acesulfame-K, and cyclamate. The manufacturer, McNeil Nutritionals, advertises Splenda as being "made from sugar, so it tastes like sugar." That statement may be literally true, but is misleading. In fact, the sweetener is a synthetic chemical that is made by chemically reacting sugar (sucrose) with chlorine. However, just because it is synthetic does not mean it is unsafe.
	SUGAR (SUCROSE) (read more) ... Sweetener: Table sugar, sweetened foods.	Sucrose, ordinary table sugar, occurs naturally in fruit, sugar cane, and sugar beets. Americans consume about 65 pounds of sucrose per year. That figure is down from 102 pounds per year around 1970, but the decrease has been more than made up for with HIGH-FRUCTOSE CORN SYRUP and DEXTROSE. About 156 pounds of all refined sugars are produced per person per year, an increase of 28 percent since 1983. Interestingly that’s just when the use of ASPARTAME started skyrocketing. In other words, it appears that artificial sweeteners have not replaced sugar, but may have stimulated America’s sweet tooth. Sugar and sweetened foods may taste good and supply energy, but most people eat too much of them. Sugar, corn syrup, and other refined sweeteners make up 16 percent of the average diet, but provide no vitamins, minerals, or protein. That means that a person would have to get 100 percent of his or her nutrients from only 84 percent of his or her food. Sugar and other refined sugars can promote obesity, tooth decay, and, in people with high triglycerides, heart disease.
	SULFITES (SULFUR DIOXIDE, SODIUM BISULFITE) ... Preservative, bleach: Dried fruit, wine, processed potatoes.	Sulfiting agents prevent discoloration (dried fruit, some "fresh" shrimp, and some dried, fried, or frozen potatoes) and bacterial growth (wine). They also destroy vitamin B-1 and, most important, can cause severe reactions, especially in asthmatics. If you think you may be sensitive, avoid all forms of this additive, because it has caused at least twelve known deaths and probably many more.
	TAGATOSE ... sugar substitute	This new additive is chemically similar to glucose (dextrose, corn sugar), but is poorly absorbed by the body. That?s why it yields only one-third as many calories?and why large amounts cause diarrhea, nausea, and flatulence. In one study, 20 grams (about five teaspoons) caused nausea.
	THIAMIN MONONITRATE ... Vitamin B-1.	Perfectly safe, despite adding minuscule amounts of nitrate to our food.
	TRIACETIN (GLYCEROL TRIACETATE) Wetting agent. Beverages.	This perfectly safe chemical is used in small amounts in foods and drinks to reduce the surface tension of water.
	VANILLIN, ETHYL VANILLIN ... Substitute for vanilla: Ice cream, baked goods, beverages, chocolate, candy, gelatin desserts.	Vanilla flavoring is derived from a bean, but vanillin, the major flavor component of vanilla, is cheaper to produce in a factory. A derivative, ethyl vanillin, comes closer to matching the taste of real vanilla. Both chemicals are safe.
	VEGETABLE OIL STEROLS ... Cholesterol-lowering Additive: Margarine, other foods.	These substances, which are extracted from soybeans, reduce the absorption of cholersterol from food and lower blood cholersterol levels. They are not toxic, but they may reduce the body's absorption of nutrients called carotenoids that are thought to reduce the risk of cancer and heart disease. Used in Take Control-brand margarine.

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Summary of Additives’ Safety

Print Version (Acrobat 324k)

SAFE

These appear to be safe, though a few people may be allergic to any additive.

ALGINATE
ALPHA TOCOPHEROL (Vitamin E)
ASCORBIC ACID (Vitamin C)
BETA-CAROTENE
CALCIUM PROPIONATE
CALCIUM STEAROYL LACTYLATE
CARRAGEENAN
CASEIN
CITRIC ACID
DIACYLGLYCEROL
EDTA
ERYTHORBIC ACID
FERROUS GLUCONATE
FUMARIC ACID
GELATIN
GLYCERIN (Glycerol)
GUMS: Arabic, Furcelleran, Ghatti, Guar, Karaya, Locust Bean, Xanthan
LACTIC ACID
LECITHIN
MONO- and DIGLYCERIDES
NEOTAME
OLIGOFRUCTOSE
PHOSPHATE SALTS
PHOSPHORIC ACID
PLANT STEROL ESTERS
POLYSORBATE 60, 65, 80
POTASSIUM SORBATE
PROPYLENE GLYCOL ALGINATE
SODIUM ASCORBATE
SODIUM BENZOATE
SODIUM CARBOXYMETHYLCELLULOSE (CMC)
SODIUM CASEINATE
SODIUM CITRATE
SODIUM PROPIONATE
SODIUM STEAROYL LACTYLATE
SORBIC ACID
SORBITAN MONOSTEARATE
STARCH, MODIFIED STARCH
SUCRALOSE
THIAMIN MONONITRATE
TRIACETIN (GLYCEROL TRIACETATE)
VANILLIN, ETHYL VANILLIN
VEGETABLE OIL STEROL ESTERS

CUT BACK

Not toxic, but large amounts may be unsafe or promote bad nutrition. See main text for details.

CAFFEINE
CORN SYRUP
DEXTROSE (CORN SUGAR, GLUCOSE)
HIGH-FRUCTOSE CORN SYRUP
HYDROGENATATED STARCH HYDROLYSATE
INVERT SUGAR
LACTITOL
MALTITOL
MANNITOL
POLYDEXTROSE
SALATRIM
SALT
SORBITOL
SUGAR
TAGATOSE

CAUTION

These additives may pose a risk and need to be better tested. Try to avoid..

ARTIFICIAL COLORINGS
- CITRUS RED 2
- RED 40
ASPARTAME (Nutrasweet)
BROMINATED VEGETABLE OIL (BVO)
BUTYLATED HYDROXYANISOLE (BHA)
BUTYLATED HYDROXYTOLUENE (BHT)
HEPTYL PARABEN
QUININE

CERTAIN PEOPLE SHOULD AVOID

May cause allergic reactions or other problems. See main text for details.

ARTIFICIAL COLORINGS
- YELLOW 5
ARTIFICIAL AND NATURAL FLAVORING
BETA-CAROTENE
CAFFEINE
CARMINE; COCHINEAL
CASEIN
GUM TRAGACANTH
HVP (HYDROLYZED VEGETABLE PROTEIN)
LACTOSE
MSG (MONOSODIUM GLUTAMATE)
MYCOPROTEIN
QUININE
SODIUM BISULFITE
SULFITES
SULFUR DIOXIDE

AVOID

The additive is unsafe in the amounts consumed or is very poorly tested.

ACESULFAME POTASSIUM
ARTIFICIAL COLORINGS
- BLUE 1
- BLUE 2
- GREEN 3
- RED 3
- YELLOW 6
CYCLAMATE
HYDROGENATED VEGETABLE OIL
OLESTRA (Olean)
PARTIALLY HYDROGENATED VEGETABLE OIL
POTASSIUM BROMATE
PROPYL GALLATE
SACCHARIN
SODIUM NITRITE, SODIUM NITRATE
STEVIA

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Food Additive Cemetery: Additives That Have Been Banned

The food and chemical industries have said for decades that all food additives are well tested and safe. And most additives are safe. However, the history of food additives is riddled with additives that, after many years of use, were found to pose health risks. Those listed below have been banned. The moral of the story is that when someone says that all food additives are well tested and safe you should take their assurances with a grain of salt.

Additive	Function	Natural or Synthetic	Year Banned	Problem
Agene (nitrogen trichloride)	flour bleaching and aging agent	synthetic	1949	dogs that ate bread made from treated flour suffered epileptic-like fits; the toxic agent was methionine sulfoxime
Artificial colorings:
Butter yellow	artificial coloring	synthetic	1919	toxic, later found to cause liver cancer
Green 1	artificial coloring	synthetic	1965	liver cancer
Green 2	artificial coloring	synthetic	1965	insufficient economic importance to be tested
Orange 1	artificial coloring	synthetic	1956	organ damage
Orange 2	artificial coloring	synthetic	1960	organ damage
Orange B	artificial coloring	synthetic	1978 (ban never finalized)	cancer
Red 1	artificial coloring	synthetic	1961	liver cancer
Red 2	artificial coloring	synthetic	1976	possible carcinogen
Red 4	artificial coloring	synthetic	1976	high levels damaged adrenal cortex of dog; after 1965 it was used only in maraschino cherries and certain pills; it is still allowed in externally applied drugs and cosmetics
Red 32	artificial coloring	synthetic	1956	damages internal organs and may be a weak carcinogen; since 1956 it continues to be used under the name Citrus Red 2 only to color oranges (2 ppm)
Sudan 1	artificial coloring	synthetic	1919	toxic, later found to be carcinogenic
Violet 1	artificial coloring	synthetic	1973	cancer (it had been used to stamp the Department of Agriculture’s inspection mark on beef carcasses)
Yellow 1 and 2	artificial coloring	synthetic	1959	intestinal lesions at high dosages
Yellow 3	artificial coloring	synthetic	1959	heart damage at high dosages
Yellow 4	artificial coloring	synthetic	1959	heart damage at high dosages
cinnamyl anthranilate	artificial flavoring	synthetic	1982	liver cancer
cobalt salts	stabilize beer foam	synthetic	1966	toxic effects on heart
coumarin	flavoring	tonka bean	1954	liver poison
cyclamate	artificial sweetener	synthetic	1970	bladder cancer, damage to testes; now not thought to cause cancer directly, but to increase the potency of other carcinogens
diethyl pyrocarbonate (DEPC)	preservative (beverages)	synthetic	1972	combines with ammonia to form urethane, a carcinogen
dulcin (p-ethoxy-phenylurea)	artificial sweetener	synthetic	1950	liver cancer
ethylene glycol	solvent	humectant	synthetic	kidney damage
monochloroacetic acid	preservative	synthetic	1941	highly toxic
nordihydroguaiaretic acid (NDGA)	antioxidant	desert plant	1968 (FDA), 1971 (USDA)	kidney damage
oil of calamus	flavoring	root of calamus	1968	intestinal cancer
polyoxyethylene-8-stearate (Myrj 45)	emulsifier	synthetic	1952	high levels caused bladder stones and tumors
safrole	flavoring (root beer)	sassafras	1960	liver cancer
thiourea	preservative	synthetic	c.1950	liver cancer

Healing foods beat statin drugs for lowering high cholesterol

Posted Tuesday, June 07, 2005 by Mike Adams, Key concepts: statin drugs, healing foods and blueberries.

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A recent study published in the "American Journal of Clinical Nutrition" shows that eating certain foods can lower your cholesterol levels just as well as taking statin drugs. This is the second study we've seen revealing that certain foods are as effective, or even more effective, than prescription drugs in regulating biochemical markers such as cholesterol levels or in treating conditions such as chronic depression. In this particular study, researchers found that foods such as soy protein, tofu, various other soy products, plus almonds and cereal fiber, as well as plant sterols, can lower total cholesterol and especially LDL cholesterol, better than statin drugs.

Once again, this is no surprise at all to nutritionists. We have known for a long time that if you want to have healthy biochemistry and healthy cholesterol levels, you have to turn to natural foods and adopt the strategies of natural health. We've also known that drugs are all but worthless compared to the healing power of foods.

If you want to be healthy, you have to give up the standard foods available in America, such as processed and manufactured foods, and replace them with natural whole foods such as nuts and whole grains, fruits and vegetables, and then supplement your diet with nutritional supplements and superfoods. If you do that, you're going to have greatly enhanced cardiovascular health, and you're going to have normal cholesterol levels. It's basic cause and effect. This follows the laws of biochemistry: if you eat the right foods, you can't help but to have healthy cholesterol levels.

As you probably know, I've put my own statistics out there as an example for quite some time. Using nothing but healing foods and nutritional supplements combined with regular exercise and frequent doses of natural sunlight, I've been able to achieve a total cholesterol level of 129, with an LDL level of 67 and an HDL level of 62. If you ask any cardiologist, he or she will tell you that these are phenomenal numbers - that a person who shows this ratio of HDL to LDL cholesterol has a near-zero chance of having a heart attack or suffering from cardiovascular disease. The point is, I got there by eating natural and super foods, relying on nutrition and physical exercise while avoiding all drugs. I take no drugs whatsoever. No over-the-counter, prescriptions nor recreational drugs, including alcohol and caffeine. There are no drugs in my system -- only good nutrition. Once you start doing that, your cholesterol will achieve very similar numbers to what I'm showing. It's natural cause and effect. It doesn't mean you'll have the exact same numbers, but they will definitely improve.

Food and Medicine are Destroying Your Health!

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Pushing drugs for convenience

By now in our country, over half the population has total cholesterol numbers over 200. That puts them at greatly increased risk for heart attacks. When they go see doctors, however, they're mostly told to take statin drugs. It's easier for a doctor to prescribe a drug than it is to teach someone how to live a healthy lifestyle. More often than not, the doctors themselves are ignorant of the cholesterol lowering capabilities of these foods. If you ask a typical doctor to name three foods in the grocery store that are shown to directly lower cholesterol, most doctors would be unable to name even one. But there are in fact many such foods available in the grocery store.

I'll be covering this in an upcoming book called "Grocery Healing," which talks about using everyday foods to prevent and even reverse chronic disease. In this book, I'll also be talking about cholesterol. Some of the simple foods you can use to lower cholesterol are blueberries, garlic and soy products. Blueberries alone help lower cholesterol as effectively as statin drugs. If you combine that with some soy products, such as tofu or soy milk, and consume healthy nuts like almonds and macadamias in addition to fiber, then you'll dramatically lower your cholesterol and you'll most likely be able to get off statin drugs.

Statin drugs: poison for your brain

What’s really important for people to understand is that statin drugs are very dangerous drugs to be taking, especially if you take them for the long term. They can cause muscle-wasting diseases; they can cause chronic muscle pain, which can be misdiagnosed as fibromyalgia; they cause mental disorders including brain fog, loss of memory, and signs of dementia or Alzheimer's. These drugs inhibit the production of healthy cholesterol in your body, meaning they interfere with sex hormones and the normal healthy functioning of the endocrine system.

Related book:

Take Back Your Health Power! How to reclaim your natural health power from the doctors, drug companies and food marketers who have stolen your right to be healthy
This courageous report tells you how to take back your power from those who have been exploiting your misfortune for their profit. Learn how to put yourself in control and transform your health outcome from this day forward.

These are drugs that are only appropriate for short-term use if any use at all. No patient in the world should be taking statin drugs for longer than 30 days at a time in my opinion. These drugs do not belong in the human body and they devastate the health of our population. Currently they are over-prescribed, over-hyped, over-advertised, and they are probably the next big drug crisis we're going to see down the road. We already saw a huge scandal with Vioxx and the Cox-2 inhibitors, and how drug companies have been pushing those drugs onto the population even though they were fully aware, as we now know, of the dangerous cardiovascular effects of those drugs. I think drug companies are also fully aware of the dangers of statin drugs. Down the road, this is going to go public, and statin drugs are going to be pulled off the market or seriously restricted in their use.

Why drugs? Follow the money...

The truth is, as a nation, we don't even need statin drugs. If people were told to just eat some soy products, blueberries, and garlic, while getting extra fiber in their diets and so on, then not a single person in this country would need statin drugs at all. So if you ask, "Well, why are statin drugs being used so much? Why are they so popular?" The answer has to be that they are very profitable.

Statin drugs are sold because they generate profits. They are marketed by drug companies and hyped up in the press precisely because they create revenues for companies that own the patents on these drugs. Frankly, it would be a much more effective public service message to run some ads and tell people about the wonderful cholesterol-lowering effects of blueberries, almonds, or any of the other healing foods. But that's not what you hear in this country, because that's a message that really doesn’t serve the financial interests of any company. It only helps individuals, and it's frankly not in the financial interests of large companies to make individuals healthier.

Public health isn't the goal of the pharmaceutical industry - the goal is to sell more drugs. And if that means hyping up drugs that are potentially dangerous while being simultaneously quite profitable, then that's exactly what they're going to do. Big Pharma has proven that time and time again, that that's exactly what they will do. The message that would be genuinely helpful -- the message of using regular everyday foods for healing -- doesn't see the light of day.

Related book:

Dangerous Medicine Message Board
Bulletin board site for posting your horror stories about harmful prescription drugs, hospital stays, surgical procedures and medicine gone bad. Post your true story and read others now!

The bottom line is that it turns out we have 40 percent of the population in the United States of America now taking prescription drugs. Virtually all of those drugs are medically unjustified. There is no need for anyone to be on any statin drug. There is no need for anyone to be on antidepressant drugs. There is no need for people to be on beta blockers and other drugs related to cardiovascular health. You can go down a list and look at the thousands of drugs that are available, and in nearly every case, there is a food, an herb, a nutritional supplement, or a lifestyle change that will work far better and eliminate the need for that drug entirely.

And yet we live in a nation that's focused on drugs, and not focused on healing foods. If we would just turn to the healing foods, we could solve this health problem and return to a national state of outstanding health, with a shocking drop in health care costs to boot

Optimize Your Health and Performance by Mastering Stress

Alphabiotics: a Proven Solutions

By John Petri, D.A., Board Certified Developmental Alphabioticist

It is no secret how stressed out and tense people are today… you see it on the road, at work, at home - everywhere. As a result of this low-level, unrelieved stress, our bodies respond as if they are under constant attack - as if we are in a perpetual threat of danger.

This low-level, unrelieved, chronic stress is literally destroying us and keeping us from living the lives we were born to live -and reaching our full potential. Hans Selye, M.D., after 25-years of research said, “Unrelieved stress is the cause of all of life’s challenges.”

But there is Good News… “Alphabiotics is a proven, hands-on process that enables people to master stress, be stronger, less tense, more balanced and inner directed, and to have a happier, healthier, and more productive life. It is the most scientifically validated, hands-on helping system on the planet today.” - Dr. Virgil Chrane, Jr., Founder of Alphabiotics

In fact

Kevin Trudeau, the #1 Best Selling Author, says:

“How to Never Get Sick Again!”

“Do Alphabiotics!”*

“Alphabiotics is a very powerful treatment that dramatically reduces stress in the body, makes one think clearer, and dramatically reduces muscle tension and pain. It is excellent for increasing energy flow throughout the body and keeping the body’s posture correct.” -Kevin Trudeau #1 Best Selling Author

“Natural Cures They Don’t Want You to Know About”

*Chapter 6, How to Never Get Sick Again, page 114, #8.

Do Alphabiotics.

And it is FAST, SAFE, and EFFECTIVE!

Stress has been called the “Silent Killer.” The following statistics are not intended to frighten you, rather to enlighten you to the current state of health (or lack of it) in the United States.

“Degenerative Disease is at Epidemic Levels.” – Center for Disease Control

The Center for Disease Control estimates that 70% of the people in the United States will die of 1 of the 5 major degenerative diseases. Understand that this does not mean that the other 30% die of natural causes, most die of other degenerative diseases, accidents, infections, murder or suicide. Very few people actually die a natural death after a long healthy life.

· The American Cancer Society states that the average lead in time for cancer is 5 to 30 years. Sixty years ago, 1 in 100 people got cancer. Today 1 in 3 get cancer and 1 in 5 die from it.

· Diabetes has increased over 1800% in the last 60 years.

· The American Heart Association says:

o The average lead in time for a heart attack is 43 years.

o Over One Million people die of heart-related diseases each year.

o Someone has a heart attack in the U.S. every 33 seconds.

o For over 300,000 Americans every year, the first symptom that something is wrong is death.

· Depression has doubled in the U.S. every generation since the 1920s.

Over the last few years, numerous factors have combined to create the most complex and stressful conditions in our country’s history. Change is not only the norm, but the speed of change is dramatic; life often seems to go by in a blur.

The World Health Organization reports that 85% of all deaths in the United States

can be attributed to unrelenting stress.

Consequently, stress levels are at an all time high with no end in sight. Research shows that the level of stress in the USA is doubling every 10 to 15 years. A 25-year old person today experiences more stress in 1-year than their parents did in 10 years, and more than their grandparents experienced in their entire lifetime.

In the 1950s, the average person locked into this outer-reactive, inappropriate stress state and stayed in it by 25 or 26 years of age; by the 1960s they locked in by age 19 or 20; by the 1970s the age was down to 12 or 13 years old. Today it is rare to find a 5-year-old child who is not in this outer-reactive inappropriate stress state.

Different Kinds of Stress

Simple Stress occurs when there is a situation involving pain and/or high emotional content. It has a clear beginning and a clear end, such as that experienced by a primitive hunter meeting a wild beast in the jungle; or when modern man has to jump out of the way of a speeding vehicle. We perceive the threat; we deal with it (fight or flight) and within a reasonable length of time (minutes or hours), we return to our original state.

Simple Stress has a clear beginning and a clear end

Baseline of Stress Tolerance

Complex Stress: is subtle and less well defined. It occurs in situations that involve time pressures, lack of power in relationships, pollution, over-work, unhappy home-life, inactivity, job difficulties, traffic, urban-living, poor nutrition, financial pressures, etc. These stressors have a cumulative effect, stealing more and more of our energy as they build on each other and grow.

In effect, we never get the “all-clear” signal; as we do in an Acute Stress situation. Although we are well adapted to deal with acute stress, - and it is totally appropriate for our bodies to respond to

acute stress;, it is not however, appropriate for us to stay in this aberrant state of Complex Stress over extended periods of time – days, weeks, or, as research has determined, even years.

Complex Stress is low-level, unrelenting and has a cumulative effect

Age 25

Age 5

Baseline of Stress Tolerance

We are not well equipped and we have not adapted to handle this complex, low-level, pervasive, and ever-present pressure of every day living in our uncertain and turbulent world. It is this on-going, unrelenting, complex stress that has now been proven to be the real culprit as it becomes Chronic Stress that debilitates us on all levels!

Alphabiotics is the way back. Alphabiotics is the “all-clear” signal that “reboots” the mind/body system, bringing us back to a more balanced and higher level of brain function.

Alphabiotics Deals with the Underlying Causes of Life’s Challenges

Empowering people to master stress - be stronger, less tense, more balanced and

inner-directed; and to be happier, healthier, and experience life more fully.

When we are stressed out, there are over 1400 different things that occur during the stress response. Everything from increased heart rate, elevated blood pressure and blood sugar, up to 200 times normal levels of adrenaline and cortisol, to decreased DHEA levels.

As the stress state continues, our brain lateralizes hemispherically. Each brain hemisphere controls the opposite side of the body (the right hemisphere controls the left side of the body, while the left hemisphere controls the right side of the body) and we:

· Lock into our dominant brain hemisphere.

· Slip into a mid-level brain function whose total focus is our physical survival.

· Become more and more outer-directed, which diminishes our mental clarity and decision-making capabilities.

· Develop selective weakness on one side of the body. And become measurably, testably and excessively tense on the other side of the body.

· Become biomechanically imbalanced (one hip high, one leg shorter, tension in neck and shoulders, etc.) due to the selective weakness and excessive tension.

· Are predisposed to negative thoughts and negative emotions.

While this is fine for 15 or 20 minutes or so, it is inappropriate to stay in this state over an extended period of time.

Over time, if this imbalance is not corrected, serious symptoms will appear; and if the cause is not relieved, degeneration and decay of the body systems continue, which ultimately leads to premature death!

The indiscriminate release of excessive levels of hormones has deadly consequences on our health. Just the insidious affects of cortisol alone, nicknamed the stress hormone, can be devastating - as continually high levels of cortisol, day-after-day has been proven to destroy brain cells, nerve tissue, hormonal function, and to create a more acidic ph condition in the body that negatively impacts the immune system…. Setting us up for degeneration, disease and death!

Unrelieved stress has been linked to all the following illnesses and more:

·        Heart Disease

·        Cancer

·        Decreased Immunity

·        Brain Cell Destruction

·        Premature Aging

·        Diabetes

·        Hormonal Imbalance

·        Depression/Anxiety

The following are studies that have been done that show the devastating result of prolonged High Cortisol, low DHEA levels and the diseases that have been linked to it:

· Diabetes ………………………………. Nestler 1992

· Hypertension ………………………….Shafagoj 1992

· Heart Disease ………………………… Barrett-Connor 1986

· Cancer ……………………………….. Bhatavdekar 1994

· Alzheimer’s …………………….……. Nasman 1995

· HIV-related disease …………………. Wisniewski 1993

· Obesity ………………………………...Marin 1992

Unrelieved Stress - the future of humankind?

In 1974, a study was published by the Massachusetts Institute of Technology – MIT, called Limits to Growth. The study involved over 100 world-class scientists (including Jacques Cousteu) from many different disciplines. The scientists were all asked to respond to a very simple, yet extremely important question, “What is the foreseeable future of humankind on this planet?” The data was processed at MIT and the MIT researchers compiled and published the results.

The research concluded that if the stress factors continue to escalate in the next 50 years as they had in the past 50 years, humankind would be extinct on this planet in less than 100 to 150 years. In 1984, the MIT researchers released a statement that we were right on track. As sobering as this research is, there are many knowledgeable people who disagree with their conclusions. I definitely disagree and in fact, I see a light at the end of this dark tunnel.

Mastering Stress – Overcoming the Silent Killer: at any given moment, we are either headed up in a state of regeneration, repair and growth or headed down in a state of degeneration, decay, disease and death. What can we do to turn this stress related disease epidemic around?

“You must tell people to balance their brains, balance their bodies.

The future lies with balanced humans.”

- Professor Raymond Dart, Renowned Anatomist, Brain Researcher and Anthropologist

A balanced brain tends to produce a more balanced body and a more balanced body encourages a more balanced brain. This is the foundation of the revolutionary Alphabiotic Process. Alphabiotics helps you to overcome unrelieved stress, which research shows is the underlying cause of all of life’s challenges!

The Alphabiotic Process is much like re-booting a computer. When stress is relieved, your brain does a “system check” and comes back online at a higher level. Hemispherical brain balance is restored, promoting more whole brain functioning. This helps you to be stronger, less tense, more balanced and to live your life more fully – feeling more alive, awake and aware!

The Alphabiotic Unification Process frees us from our inappropriate stress state. When the stress is relieved, it allows hemispherical brain balance to be restored, thus promoting more whole brain function and a higher level of health and well-being.

Optimize performance, increase your strength, productivity and effectiveness!

·      Master Stress

·      Optimize Performance

·      Enhance Your Mental Clarity

·      Unlock the Keys to Your Success

Feel More Balanced and “Alive!”

John Petri, D.A.

Board Certified Alphabioticist,

Personal Performance Coach

Energy Worker

For more info:

480-239-3313

www.tlctrain.com

Alphabiotics goes beyond just treating symptoms. Numerous research studies have proven that, when the Alphabiotic Process is performed, the body, mind and spirit are brought back to a higher level of coherence and balance, as:

☼ The abnormal tension throughout the whole body relaxes.

☼ All the weak muscles strengthen.

☼ The legs even out and the hips level (biomechanical balance) – NOT because we are trying to treat it; but because the Mind/Body System knows what to do when we get the stress out of the way.

☼ The person goes back into the highest level of brain function.

☼ Hormonal levels begin to balance out.

☼ We reconnect with our Inner Wisdom, reawakening the healer within.

☼ Coherence is re-established, so that the Innate Inner Healing Power can begin.

And it happens immediately!

“Alphabiotics is a proven, hands-on process that enables people to master stress, be stronger, less tense, more balanced and inner directed, and to have a happier, healthier, and more productive life. It is the most scientifically validated, hands-on helping system on the planet today.” - Dr. Virgil Chrane, Founder of Alphabiotics

Alphabiotics is a Private, for Members Only First Amendment Association. We do not claim to heal, treat or cure anyone of anything; rather the Alphabioticist deals with the problem on a causal level. By taking you out of an inappropriate stress state, the brain hemispheres integrate allowing whole brain function as well as restoring the biomechanical balance; and the person is reconnected with their Inner Source of Power, Inspiration and Wisdom – so that the Power that made the body can heal the body, in Its own way and in Its own time.

John Petri, D.A. is a Board Certified Developmental Alphabioticist, REIKI Master, Personal Performance and LifePath Coach; and an expert in helping individual, teams and organizations attain peak performance by mastering stress. John can be reached at 480-239-3313. For more information, visit: www.tlctrain.com or www.alphabiotics.biz.

More About How Stress Affects the Brain/Mind/Body System and Your Health and Well-Being

85% of Americans are left-brain dominant – more logical, analytical, and sequential; while only 15% are right-brain dominant – more conceptual, intuitive, and visual (see the accompanying charts to determine which you are). To perform at higher levels, whether in business, sports, or managing a home, whole-brain functioning is required.

Stress locks us into a mid-level of brain function, literally making it harder for us to access the cortex and neocortex – the highest levels of brain functions; and really what makes us human. As a result, we have muddled thinking and impaired decision making skills… in short stress makes us dumber, and it is one of the main reasons that smart people do dumb things under pressure, or we have test anxiety, etc.

There a four generally recognized levels of brain wave activity that are measured in hertz, or cycles per second. The approximate levels are:

· Beta: 14 to 22 Hz and above. Beta is more analytical, outer-reactive, and ego driven. Agitation occurs at 18 Hz, the Flight/Flight/or Freeze Stress Response is 22Hz. This is Survival Mode. FYI: Hysteria occurs at 35 Hz, and Epileptic Seizures are at 63 Hz.

· Alpha: 7 to 14 Hz. Alpha is more about feeling, harmony and balance. We have less stress and more strength and emotional stability in Alpha. Our planet and the plants and animals are usually between 8 and 9 Hz. This is the “cruising speed” of the brain where we can live life through choice. We can respond instead of react. We feel more alive, awake and aware.

· Theta: 4 to 7 Hz. Theta is more intuitive and perceptive. Deep mediation can bring us into theta. This is the area of the Subconscious mind. Normal cellular replication begins. Research in Australia shows that cancer cells cannot replicate at 6 Hz or below.

· Delta: ¼ to 4 Hz. Delta is the realm of the Superconscious mind. It usually takes about two hours sleep to reach this important Deep R.E.M. Sleep level where cellular repair, regeneration and healing occurs. Some researchers believe that Delta is our direct connection with the Infinite Mind.

The following EEG chart is a before an Alphabiotic Process and an after an Alphabiotic Process. The left side of the chart shows a person who is brain-locked in an energy wasting, outer-reactive, Beta state. As you can see, almost all the activity is on the left-side of the brain, with most of the activity at or above 14 cycles/second. This is the typical American in today’s society.

An Alphabiotic Process is done with the result on the right side of the chart. The first thing you notice is that there is increased activity on both sides of the brain that is more balanced; and almost all of it is below 14 Hz, with increased activity in Theta and Delta. Remember, the participant is wide-awake. This is more than anyone we have ever studied who mediates.

As a result, the person has greater mental clarity, enhanced decision-making capability, less physical tension, better emotional management, bi-lateral strength, and enhanced sense of well-being… not because we were trying to heal, treat, or cure anyone of anything; but because when you get the stress out of the way and balance is restored, the Innate Power and Wisdom that made the body is now freed to heal the body. When the Healer Within is awakened… amazing things can happen.

Please check out the testimonials at after the charts… I think you are going to like what you see!

While Alphabiotics does not claim to heal, treat or cure anyone of anything, we do help people to be stronger, more balanced, less tense and to reconnect with their Inner Source of power, inspiration and wisdom – awakening their Healer Within. When your Inner Healer awakens, sometimes magic happens! Perhaps it can do the same for you.

“I was going through a very stressful time both at work and in my personal life. I was feeling overwhelmed and had a difficult time sleeping. After the first Alphabiotic Alignment, I felt more confident and in control. I had more mental clarity, more energy and I slept better than I have in a long time. I continue to have a stronger sense of well-being and I find myself smiling and laughing more and more in control of my emotions. I recommend this process to everyone!” - Janet M., Project Lead, PCS, Scottsdale AZ

“This is the first time in 18-years that my low-back has been pain free. Thank you John. Thank you Alphabiotics.”

- J. K, Therapist, Scottsdale, AZ

“I am an artist and I have Fibro Myolgia, which has caused me to be in almost constant pain for more years than I care to remember. When John first aligned me [Alphabiotic Process], I blurted out ‘wow – that’s amazing!’ The pressure and pain in my neck disappeared immediately. The pain in my back, legs and arms is gone as well. I recently had 3 consecutive weekend art shows and I feel great. I was able to sit in a chair for hours. In the past, just doing one of them would have put me in bed for days… but I had more energy, felt better and stronger than I have in at least 10-years. As I continue to have the Alphabiotics, I know that I will feel even better! Thanks Alphabiotics for giving me my life back!” - Vicki M, Artist, Scottsdale AZ

“I can’t believe it… the knot in my neck was gone instantly and hasn’t returned. It’s been over 2 weeks and I keep rubbing my neck in disbelief and joy. I work on other people all day, everyday… now I have more strength and energy that helps me do my work better. This is the best I’ve felt in years!” - Nancy G, LMT, Phoenix, AZ

“I am amazed at how good I feel! After years of pain and not enough energy to even go out of the house (from Fibro Myolgia and a plethora of other physical maladies) – I now have more energy and less pain than I have had since I got ill. And, I feel more connected spiritually with more purpose in my life. I know that as I continue to get the Alphabiotic process I will continue to get stronger and feel even more connected with life.”

- Nancy C., Former Teacher and Psychologist, Scottsdale, AZ

“Wow! I felt lighter, clearer, and taller… almost floating. It is one of the most incredible things I’ve ever experienced! It’s like the fog just lifted from my brain and let more light in. I feel more aware, more intuitive, and more connected with my inner child.” - Karen Schilling, Aesthetician, Phoenix, AZ

“I couldn’t stop smiling [after the Alphabiotic Unification Process]. It was like somebody kicked me in the butt and got me going again. I have better balance when I walk, more energy, less pain and I can think more clearly.” - Victor M, 81-year old past stroke victim, Retired, Oakland, CA

“I feel better from this [Alphabiotics] than anything else I have ever done… and believe me, I’ve tried a lot of things!” – P. Adams, Therapist, Scottsdale, AZ

“Chronic Fatigue has limited my life for years now. Going through a messy divorce, having to start a new job and taking care of my 2 young daughters were overwhelming me. Without the strength and emotional balance I got from the Alphabiotic Alignment, I don’t know how I would have made it!” - Cheryl K, Scottsdale, AZ

“I’ve had constant pain in my feet since I was in an auto accident in 1966. I have tried a lot of things, but nothing seemed to work. My husband had to massage my feet every night with balm just so I could sleep. After my first [Alphabiotic] Alignment, the pain went away. Life is so much better when your feet don’t hurt and you can sleep at night!” - Netti Knighton, Sun City, FL

“My worst days now are better than my best days used to be. I feel better than I have in 25-years. Thank you Alphabiotics!” - David Lippe, Seguin, TX

“Thank you so much for the [Alphabiotic] session yesterday… it truly did reduce my stress, by at least 80%. Also, I was having some pain in my right knee (from an old auto accident injury) and that is better by at least 50%. WHAT CAN I SAY??? YOU [ALPHABIOTICS] ARE AMAZING!!!”

- Marie Simpson, Hypnotherapist, Psychic and Intuitive Counselor San Antonio, TX

“My neurologist told me that I ‘looked like I was a dead woman walking’ and offered me NO hope! I had no energy and I felt like I was going to die! Now I have energy again. I’m laughing, smiling and you can’t shut me up about how wonderful Alphabiotics is! - Wanda Grimm, Seguin, TX

“It [Alphabiotics] just ‘turned on’ all my switches… I did 22 chair massages today – which I would never have had the strength and stamina to do… and I feel great!’ - Cynthia Ensell, R.M.T., SA, TX

“I feel stronger, happier, healthier and more balanced since I started receiving Alphabiotics regularly. I have better focus and concentration, I get more done with less effort and the things that used to stress me out, don’t seem to bother me anymore!” – Carmen Garcia, CPA, SA, TX

“I have fibro-myolgia. As a nurse it was wiping me out. I was tired and in pain ALL the time. With Alphabiotics I feel stronger and I’m able to get more done and I’m NOT in pain any more. This amazing Process along with nutritional supplements has given me back my life.

- Sarah Woolsey, R.N., Luling, TX

“Darling, I was in terrible shape when I first joined Alphabiotics. I had numerous health challenges; I was going through a messy break-up and trying to keep my business going at the same time. Without Alphabiotics I would never have had the physical strength, mental-clarity and emotional balance to make it through. Alphabiotics literally saved my life!” - Liz Kay, Artisian, Seguin, TX

“Alphabiotics makes us feel great! We recommend it to everyone we know. Some people say that ‘it sounds to good to be true!’, but believe me, it is true! If you are ready to take a positive step in your life, try Alphabiotics today!” - Richard & Carla Mergerle, Business Owners, Seguin, TX

“I work hard, outside in all kinds of weather… Alphabiotics helps keep me strong and balanced. My whole family receives Alphabiotics and it keeps us all going!”

- Gary, Carol & Amberly Weers, Ferrier, Seguin, TX

“Since starting Alphabiotics my kids say that I’m much easier to get along with and I feel happier and more relaxed.” - Toni Winters, Seguin, TX

“I enjoy writing. In the past, sometimes it would take me hours to get down on paper what I wanted to say. Now, I have more clarity, I am more focused, and my thoughts flow easily and effortlessly thanks to Alphabiotics.” - Joyce Kopeck, San Antonio, TX

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The Basics

The Misconceptions

The Problem

The Solution

Further Reading

Killing Cancer Cells With High pH Therapy

CSPI's Guide to Food Additives

Glossary

Cancer Testing

Alphabetical Listing of Additives

Summary of Additives’ Safety

Food Additive Cemetery: Additives That Have Been Banned

Healing foods beat statin drugs for lowering high cholesterol

Food and Medicine are Destroying Your Health!

Pushing drugs for convenience

Statin drugs: poison for your brain

Why drugs? Follow the money...

Simple Stress has a clear beginning and a clear end

Complex Stress is low-level, unrelenting and has a cumulative effect

Alphabiotics Deals with the Underlying Causes of Life’s Challenges

Unrelieved Stress - the future of humankind?