Mental Health Disorders Now Leading Cause of Non-Fatal Illness Worldwide



By Dr. Mercola

Depression is a pervasive health issue today. According to data from the US Centers for Disease Control and Prevention (CDC), one in 10 American adults report some form of depression. Eleven percent of the US population over the age of 12 is on antidepressant medication.

Just two years ago, Marcia Angell, former editor-in-chief of the New England Journal of Medicine, discussed how a shocking 46 percent of Americans fit a diagnosis for one form of mental illness or another. This problem is not limited to the United States, however.

In fact, according to a recent study published in The Lancet, mental disorders and substance abuse combined were the leading cause of non-fatal illness worldwide in 2010, contributing nearly 23 percent of the total global disease burden!

Data for the study was obtained from the 2010 Global Burden of Diseases, Injuries, and Risk Factors Study, which includes data from 187 countries. Depressive disorders were the most common, followed by anxiety disorders, drug use disorders, and schizophrenia.


Mental Health Problems on the Rise Across the Globe

The analysis also found that mental disorders and substance use disorders were the fifth leading cause of death and disease worldwide. Only China, North Korea, Japan and Nigeria had a statistically lower burden of death and disease from mental disorders and substance abuse. As reported in the featured article:

“The authors say that this difference in non-fatal illness compared with the cause of death and disease is supported by the fact that mental and substance use disorders caused a low death rate in 2010 at 232,000, relative to the overall illness they caused.”

In all, mental and substance use disorders were responsible for higher global death and illness rates than HIV/AIDS, tuberculosis, diabetes, and car accidents. Females over the age of 14 had a higher risk of death and disease from mental disorders compared to males.

Males, on the other hand, had a higher risk of death and disease from drug and alcohol dependence across all age groups. According to the authors:

“Despite the apparently small contribution of years of life lost to premature mortality—with deaths in people with mental disorders coded to the physical cause of death and suicide coded to the category of injuries under self-harm—our findings show the striking and growing challenge that these disorders pose for health systems in developed and developing regions.

In view of the magnitude of their contribution, improvement in population health is only possible if countries make the prevention and treatment of mental and substance use disorders a public health priority.”

This overall trend of rising mental disorders and drug abuse can also be seen in a 2010 US government survey in which 1 in 10 American children was found to have attention-deficit/hyperactivity disorder (ADHD)—a 22 percent increase from 2003.

A whopping 48.4 million prescriptions for ADHD stimulants were written in 2011 in the US, a 39 percent jump from 2007. Meanwhile, emergency room visits due to adverse reactions to such drugs rose by more than 400 percent between 2005 and 2011.


What’s Causing This Rise in Worldwide Mental Health Disturbances?

While I’m sure there are many contributing causes, from impoverished circumstances and poor health to poorly managed day-to-day stress and high-tension due to regional wars and strife just to name a few, I also think it’s important to consider massive recent shifts in food choices throughout the world.

Countries across the globe have shifted to far more industrialized processed and devitalized foods that rely heavily on the use of genetically engineered corn and soy. This denatured Western diet has spread its pernicious influence into the developing world as well.

I simply cannot overstate the importance of your food choices when it comes to your mental health. In a very real sense, you have TWO brains—one in your head, and one in your gut—both of which are created from the same tissue during fetal development.

These two systems are connected via the vagus nerve, the tenth cranial nerve that runs from your brain stem down to your abdomen. It is now well established that the vagus nerve is the primary route your gut bacteria use to transmit information to your brain.

Maintaining optimal gut health is therefore paramount when trying to address your mental state. In this regard, the modern “Western” diet has several things working against it:

  • Genetically modified foods can significantly alter your gut flora, thereby promoting pathogens while decimating the beneficial microbes necessary for optimal mental and physical health
  •  Glyphosate—the most widely used herbicide on food crops in the world with nearly ONE BILLION pounds applied every year—has been shown to cause both nutritional deficiencies, especially minerals (which are critical for brain function), and systemic toxicity. According to the researchers, glyphosate is possibly the most important factor in the development of multiple chronic diseases and conditions, and this includes mental health disorders such as depression. Dr. Don Huber believes it is far more toxic than DDT 
  • High-fructose diets also feed pathogens in your gut, allowing them to overtake beneficial bacteria. Furthermore, sugar suppresses activity of a key growth hormone in your brain called BDNF. BDNF levels are critically low in both depression and schizophrenia.

Sugar consumption also triggers a cascade of chemical reactions in your body that promote chronic inflammation. In the long term, inflammation disrupts the normal functioning of your immune system, and wreaks havoc on your brain. Last but not least, sugar (particularly fructose) and grains contribute to insulin and leptin resistance and impaired signaling, which also play a significant role in your mental health

  • Artificial food ingredients, the artificial sweetener aspartame in particular, can wreak havoc with your brain function. Both depression and panic attacks are indeed known potential side effects of aspartame consumption


The Gut-Brain Connection Will Profoundly Influence Your Mental Health

The impact of your microflora on your brain function was recently reconfirmed by UCLA researchers who, in a proof-of-concept study, found that probiotics (beneficial bacteria) indeed altered the brain function in the participants. As reported by UCLA:

“Researchers have known that the brain sends signals to your gut, which is why stress and other emotions can contribute to gastrointestinal symptoms. This study shows what has been suspected but until now had been proved only in animal studies: that signals travel the opposite way as well. ‘Time and time again, we hear from patients that they never felt depressed or anxious until they started experiencing problems with their gut,’ [Dr. Kirsten] Tillisch said. ‘Our study shows that the gut–brain connection is a two-way street.’

Similarly, as explained by Dr. Natasha Campbell-McBride, a medical doctor with a postgraduate degree in neurology, toxicity in your gut can flow throughout your body and into your brain, where it can cause symptoms of autism, ADHD, depression, schizophrenia and a whole host of other mental and behavioral disorders. With this in mind, it should be crystal clear that nourishing your gut flora is extremely important from infancy into old age. To do so, I recommend the following strategies:

  • Avoid processed, refined foods in your diet.
  • Eat traditionally fermented, unpasteurized foods: Fermented foods are the best route to optimal digestive health, as long as you eat the traditionally made, unpasteurized versions. Some of the beneficial bacteria found in fermented foods are also excellent chelators of heavy metals and pesticides, which will also have a beneficial health effect by reducing your toxic load. Healthy choices include:

o    Fermented vegetables

o    Lassi (an Indian yoghurt drink, traditionally enjoyed before dinner)

o    Fermented milk, such as kefir

o    Natto (fermented soy)

Ideally, you want to eat a variety of fermented foods to maximize the variety of bacteria you’re consuming. Fermented vegetables, which are one of my new passions, are an excellent way to supply beneficial bacteria back into our gut. And, unlike some other fermented foods, they tend to be palatable, if not downright delicious, to most people.

As an added bonus, they can also a great source of vitamin K2 if you ferment your own using the proper starter culture. We tested samples of high-quality fermented organic vegetables made a specific starter culture, and a typical serving (about two to three ounces) contained not only 10 trillion beneficial bacteria, it also had 500 mcg of vitamin K2, which we now know is a vital co-nutrient to both vitamin D and calcium. Most high-quality probiotic supplements will only supply you with a fraction of the beneficial bacteria found in such homemade fermented veggies, so it’s your most economical route to optimal gut health as well.

  • Take a high-quality probiotic supplement. Although I’m not a major proponent of taking many supplements (as I believe the majority of your nutrients need to come from food), probiotics is an exception if you don’t eat fermented foods on a regular basis.


Things to Avoid to Protect Your Gut Flora

A variety of lifestyle factors can hinder optimal gut health, so as a general rule, it would be wise to avoid the following:

Antibiotics, unless absolutely necessary (and when you do, make sure to reseed your gut with fermented foods and/or a probiotic supplement) Conventionally-raised meats and other animal products, as CAFO animals are routinely fed low-dose antibiotics, plus genetically engineered grains, which have also been implicated in the destruction of gut flora Processed foods (as the excessive sugars, along with otherwise “dead” nutrients, feed pathogenic bacteria)
 Chlorinated and/or fluoridated water   Antibacterial soap   Agricultural chemicals 


There’s a Strong Link Between Sugar Consumption and Mental Disorders

There’s plenty of research showing the intimate link between high sugar consumption and mental and behavioral problems. Entire books have been written on this topic, such as William Duffy’s book, Sugar Blues. I will only include a few examples here.

Most recently, preliminary findings presented at the 65th annual meeting of the American Academy of Neurology showed that drinking sweetened beverages―whether they’re sweetened with sugar or artificial sweeteners—is associated with an increased risk of depression. Over the course of a decade, those who drank more than four cans or glasses of diet soda or other artificially sweetened beverages had a nearly 30 percent higher risk of depression compared to those who did not consume diet drinks. Regular soda drinkers had a 22 percent increased risk.

As reported by WebMD: “Researchers say the findings suggest that cutting down on sweetened drinks or replacing them entirely with non-sweetened beverages may help lower depression risk.”

In 2004, noted British psychiatric researcher Malcolm Peet published a provocative cross-cultural analysis of the relationship between diet and mental illness. His primary finding was a strong link between high sugar consumption and the risk of both depression and schizophrenia. Keep in mind that “sugar” refers not only to refined sugar, but to many other sources as well, including high fructose corn syrup (HFCS) and grains, which break down into sugar in your body. In fact, the evidence suggesting that gluten sensitivity may be at the root of a number of neurological and psychiatric conditions is also quite compelling…

Now, according to Peet:

“A higher national dietary intake of refined sugar and dairy products predicted a worse 2-year outcome of schizophrenia. A high national prevalence of depression was predicted by a low dietary intake of fish and seafood. The dietary predictors of… prevalence of depression are similar to those that predict illnesses such as coronary heart disease and diabetes, which are more common in people with mental health problems and in which nutritional approaches are widely recommended. Dietary intervention studies are indicated in schizophrenia and depression.”

One of the key predictors of heart disease and diabetes is in fact chronic inflammation, which, as Peet mentions, is also associated with poor mental health. Sugar consumption is a primary driver of chronic inflammation in your body, so consuming excessive amounts of sugar can truly set off an avalanche of negative health events – both mental and physical. Following my recently revised nutrition plan is a simple way to automatically reduce your intake of sugar from all sources. As mentioned earlier, grains turn into sugar in your body and therefore must be accounted for. Beyond that, wheat and other grains also contain a variety of highly pro-inflammatory compounds that, in and of themselves, can contribute to mental health problems.

Another study published in the International Breastfeeding Journal found that inflammation may be more than just another risk factor. It may in fact be THE risk factor that underlies all others… According to the researchers:

“The old paradigm described inflammation as simply one of many risk factors for depression. The new paradigm is based on more recent research that has indicated that physical and psychological stressors increase inflammation. These recent studies constitute an important shift in the depression paradigm: inflammation is not simply a risk factor; it is the risk factor that underlies all the others. Moreover, inflammation explains why psychosocial, behavioral and physical risk factors increase the risk of depression.”


Key Factors to Optimize Your Mental Health

There’s no doubt in my mind that radically reducing or eliminating all forms of sugar and artificial sweeteners from your diet is a crucial step to prevent and/or address depression and other mental health problems. Simultaneously, you need to address your gut, and take steps to reseed your gut with beneficial microbes (probiotics) as delineated above.

Quite simply, if you fail to address the root of the problem you could be left floundering and struggling with ineffective and potentially toxic band-aids, such as antidepressants, for a long time. Your diet does play a hugepart in your mental health, so please don’t ignore the impact it may be having. Here are six additional strategies that can help you even further:

  1. Exercise – If you have depression, or even if you just feel down from time to time, exercise is a MUST. The research is overwhelmingly positive in this area, with studies confirming that physical exercise is at least as good as antidepressants for helping people who are depressed. One of the primary ways it does this is by increasing the level of endorphins, the “feel good” hormones, in your brain. It also helps to normalize your insulin and leptin signaling.
  2. Eat a healthy diet – A factor that cannot be overlooked is your diet. Foods have an immense impact on your mood and ability to cope and be happy, and eating whole foods as described in my nutrition plan will best support your mental health. Avoiding sugar and grains will help normalize your insulin and leptin levels, and eliminating artificial sweeteners will eliminate your chances of suffering its toxic effects.
  3. Optimize your gut health – Fermented foods, such as fermented vegetables are also important for optimal mental health, as they are key for optimizing your gut health. Many fail to realize that your gut is literally your second brain, and can significantly influence your mind, mood, and behavior. Your gut actually produces more mood-boosting serotonin than your brain does.
  4. Support optimal brain functioning with essential fats – I also strongly recommend supplementing your diet with a high-quality, animal-based omega-3 fat, like krill oil. This may be the single most important nutrient to battle depression.
  5. Get plenty of sunshine – Making sure you’re getting enough sunlight exposure to have healthy vitamin D levels is also a crucial factor in treating depression or keeping it at bay. One previous study found that people with the lowest levels of vitamin D were 11 times more prone to be depressed than those who had normal levels. Vitamin D deficiency is actually more the norm than the exception, and has previously been implicated in both psychiatric and neurological disorders.
  6. Address your stress – Depression is a very serious condition, however it is not a “disease.” Rather, it’s a sign that your body and your life are out of balance. This is so important to remember, because as soon as you start to view depression as an “illness,” you think you need to take a drug to fix it. In reality, all you need to do is return balance to your life, and one of the key ways to doing this is addressing stress.

Meditation or yoga can help. Sometimes all you need to do is get outside for a walk. But in addition to that, I also recommend using a system that can help you address emotional issues that you may not even be consciously aware of. For this, my favorite is Emotional Freedom Technique (EFT). However, if you have depression or serious stress, I believe it would be best to consult with a mental health professional who is also an EFT practitioner to guide you.



Health Ministry finds chicken dyed yellow and passed off as kampung chicken

PUTRAJAYA: The Health Ministry has found three samples of chickens painted with yellow food dye with the intention to be passed off to consumers as kampung chicken.

One sample had contained the Tartrazine food colouring while two other had contained the Tartrazine and the Sunset Yellow FCF dye, said Health Minister Datuk Seri Dr S. Subramaniam.

He said the dye-positive samples were taken from Selangor and Penang but that other samples from Johor and Kuala Lumpur were also taken for laboratory tests.

“Although some of the dyes are not harmful to health, the whole act to give a false impression of the product is wrong.

“We will continue our monitoring and testing of chicken samples and to ensure that the industry players stop such irresponsible acts,” Dr Subramaniam said in a press conference, here, Friday.

Meanwhile, in a statement, Health director-general Datuk Dr Noor Hisham Abdullah warned that anyone found guilty of selling food items posing health risks could be fined up to RM100,000 or imprisoned for a period not exceeding ten years or both.
Source : The Star Online

5 Reasons to Rethink Chicken

image002When it comes to your health, you have to be able to trust the provider of the food you eat. But you can’t trust food producers to accurately represent their products because they have a vested interest in convincing you to buy. So when it comes to any food, and in this case chicken, knowing the whole story could change your mind on its safety and its presence in your diet.

There are several reasons chicken—and especially mass-produced chicken—might not deserve a place on your plate. Here are 5 reasons to re-consider chicken:

1. Arsenic - As I reported just a few weeks ago, arsenic in chicken is an ongoing concern. Just when we think the government has stepped up regulations to keep meat arsenic-free, we learn about another source. Now, it’s an arsenic-producing drug used in chicken production. While Pfizer pulled the drug, Roxarsone, another came to take its place. It’s called Nitarsone and contains inorganic arsenic. It is used to make chickens grow faster and resist parasites, but its unintended effects could be detrimental to your health.

2. It might not be chicken at all - If your idea of chicken involves nuggets, you may be surprised to learn that what you’re eating is only partially chicken meat. Blood vessels, bones, connective tissue, nerves, and other dog food ingredients made up about half of the nuggets tested in one study.

3. Salmonella - Consumers are commonly told that cooking their chicken to 165° F will kill salmonella, but some experts say strains like Heidelberg salmonella are too dangerous for people to be fighting in their kitchens. Salmonella is spread through poor sanitary conditions in meat preparation. When spread to humans, it can be fatal. One October outbreak of an antibiotic-resistant strain of salmonella hospitalized 42% of everyone who ate it—almost 300 people across 18 states.

4. E. coli - An estimated 87% of chicken test positive for E.coli before they are sent to stores. This bacteria is even more dangerous than salmonella and depends on your food preparation skills to eliminate it in the cooking process.

5. Chinese Chicken - Recently, President Obama approved chicken produced in China to be sold in the US without a “country of origin label”. While the animals will be raised and slaughtered in USDA approved facilities in the US and Canada, they’ll then be sent to China for processing before being sent back here for sale. If freshness isn’t a concern, maybe quality controls are – no USDA official will be on site at the Chinese processing facilities. Instead, representatives from the companies themselves will “self-verify” that the food is handled properly before sending it back to be sold to you.

Suggestions? Cook chicken safely to kill bacteria, limit chicken consumption as a whole, and purchase organic chicken whenever possible.

Have your Okamizu Food Detoxifier and detoxify your chicken.



“Extreme” Levels of Roundup Detected in Food—Are You Eating This Toxic Contaminant?

Interesting. Please read and share.

By Dr. Mercola

In 2009, a French court found Monsanto guilty of lying; falsely advertising itsRoundup

herbicide as “biodegradable,” “environmentally friendly” and claiming it “left the soil clean.”

We’re now starting to understand just how false such statements are. For example, last summer, a groundbreaking study revealed a previously unknown mechanism of harm from glyphosate, the active ingredient in Roundup.

The research showed that glyphosate residues, found in most processed foods in the Western diet courtesy of GE sugar beets, corn, and soy, “enhance the damaging effects of other food-borne chemical residues and toxins in the environment to disrupt normal body functions and induce disease.”

More recently, a Norwegian study published in Food Technology1 found that genetically engineered (GE) soy contains high levels of glyphosate, along with a poorer nutritional profile, leading the researchers to question its quality and safety.

Evidence also suggests glyphosate may be a key player in Argentina’s growing health problems, where birth defects and cancer rates have skyrocketed among GE corn and soya farming communities.


If You Eat Processed Food, You’re Eating Glyphosate

While nearly one billion pounds of glyphosate is doused on both conventional and GE crops worldwide each year, GE crops receive the heaviest amounts. It’s important to realize that processed foods undoubtedly expose you to this toxic contamination, courtesy of the soy and vegetable oil used.2

Ditto for meats from animals raised in confined animal feeding operations (CAFOs), as soy is a staple of conventional livestock feed. As noted in the featured article by Rodale News:3

“That herbicide-laced soy winds up in thousands of nonorganic packaged foods and in animal feed for livestock like pigs, cows, chickens, and turkeys.

Why is this happening? Genetically engineered crops are manipulated in a way that could never occur in nature so plants like corn, soy, canola, cotton, and sugar beets can withstand high doses of glyphosate-containing herbicides that would normally kill them. The result? Roundup in food that people and farm animals eat.”


Beware: Glyphosate Is a Systemic Contaminant

It’s quite crucial to understand that glyphosate contamination is systemic, meaning it is present in every cell of the plant, from root to tip. It’s not just an issue of topical contamination, as with many other agricultural chemicals sprayed on crops.

Normally, you need to thoroughly wash your produce to remove topical residues, but you simply cannot remove glyphosate from your produce. And neither can food and animal feed manufacturers who use GE ingredients in their products.

This is a major reason for avoiding processed foods, over and beyond the fact that processed foods are less healthy for you from a nutritional standpoint.

Making matters worse, while evidence is piling up showing the hazards of glyphosate on human health, farmers are ramping up their usage of the chemical due to the proliferation of resistant weeds, and the Environmental Protection Agency (EPA) recently raised the allowable levels of glyphosate in food by significant amounts.4, 5

Allowable levels in oilseed crops such as soy were doubled, from 20 ppm to 40 ppm just lasts summer. It also raised the levels of permissible glyphosate contamination in other foods—many of which were raised to 15-25 times previous levels.


GE Soy Is NOT ‘Substantially Equivalent’ to Non-GE Soy, Researchers Say

The Norwegian study in question investigated contamination levels and nutritional contents of three varieties of Iowa-grown soybeans:6 Roundup Ready soybeans; non-GE, conventional soybeans grown using Roundup herbicide; and organic soybeans, grown without agricultural chemicals.

On average GE soy contained 11.9 parts per million (ppm) of glyphosate. The highest residue level found was 20.1 ppm. Meanwhile, no residues of either kind were found in the conventional non-GE and organic varieties. (Similar results were found in a 2012 nutritional analysis of GE corn, which was found to contain 13 ppm of glyphosate, compared to none in non-GMO corn.)

Such revelations have serious implications for Americans who eat an average of 193 pounds of genetically engineered foods each year.7 In an article for The Ecologist,8 two of the researchers point out that these levels are actually double, or more, of what Monsanto itself has referred to as “extreme levels:”

“All of the individual samples of GM-soy contained residues of both glyphosate and AMPA, on average 9.0 mg/kg. This amount is greater than is typical for many vitamins.

Monsanto (manufacturer of glyphosate) has claimed that residues of glyphosate in GM soy are lower than in conventional soybeans, where glyphosate residues have been measured up to 16-17 mg/kg (Monsanto 1999).

These residues, found in non-GM plants, likely must have been due to the practice of spraying before harvest (for desiccation).

Another claim of Monsanto’s has been that residue levels of up to 5.6 mg/kg in GM-soy represent ‘…extreme levels, and far higher than those typically found.’ (Monsanto 1999).” [Emphasis mine]

The researchers also found nutritional differences between the three types of soy. Compared to conventionally grown non-GE and GE soy, organic soybeans contained higher levels of protein and zinc, and lower levels of omega-6. According to the authors:9 “This study rejects that GM soy is ‘substantially equivalent’ to non-GM soybeans.”


Toxicity of Roundup Has Been Vastly Underestimated

The Norwegian researchers also point out that the potential toxicity of Roundup has likely been vastly underestimated, as toxicity cannot be attributed solely to the active ingredient, glyphosate.

“When regulatory agencies assess pesticides for safety they invariably test only the claimed active ingredient. Nevertheless, these do not necessarily represent realistic conditions since in practice it is the full, formulated herbicide (there are many Roundup formulations) that is used in the field.Thus, it is relevant to consider, not only the active ingredient, in this case glyphosate and its breakdown product AMPA, but also the other compounds present in the herbicide formulation since these enhance toxicity,” they write.10

So, when you see “inert” or “inactive ingredients” listed on the label of a pesticide or herbicide, please understand that all this means is that those ingredients will not harm pests or weeds. This is how federal law classifies “inert” pesticide ingredients.11 It does NOT mean that those ingredients are not harmful to YOU, your children, or your pets.

Indeed, one 2012 study12 revealed that inert ingredients such as solvents, preservatives, surfactants and other added substances are anything but “inactive.” They can, and oftentimes do, contribute to a product’s toxicity in a synergistic manner—even if non-toxic in isolation. Certain adjuvants in glyphosate-based herbicides were also found to be “active principles of human cell toxicity,” adding to the hazards inherent with glyphosate. It’s well worth noting that, according to the researchers, this cell damage and/or cell death can occur at the residual levels found on Roundup-treated crops, as well as lawns and gardens where Roundup is applied for weed control.

They also suspect that Roundup might cause miscarriages and abnormal fetal development by interfering with hormone production13 – problems that have skyrocketed in Argentina, following the introduction of GE soy. A toxic combination of Roundup and fertilizers has also been blamed for tens of thousands of deaths among farmers in Sri Lanka, India, and Central America’s Pacific coastline (El Salvador, Nicaragua, and Costa Rica).


Birth Malformation Skyrocketing in Agricultural Centers of Argentina

As noted in the featured BBC radio report14 above, Argentina has become one of the world’s largest producers and exporters of GE soy and corn, and along with it, the country has experienced an explosion of miscarriages, fertility problems, and abnormal fetal development. In the province of Chaco, birth defects have quadrupled in the decade following the introduction of GE crops.15

“[T]here is unease across the nation’s vast GM belt, especially about health. In the northern province of Chaco, the minister of Public Health wants an independent commission to investigate cases of cancer and the incidence of children born with disabilities,” BBC reports.16 “Pressly interviews the University of Buenos Aires Dr. Andres Carrasco, who published a study in 2010 showing that glyphosate can cause birth defects in animal embryos.

Pressly asks Carrasco — what should have happened after you published your paper? ‘Very easy,’ Carrasco says. ‘The governments in Argentina — they should call for a moratorium.’ ‘But you then call the whole of the model into question — what does that mean for Argentina’s economy?’ Pressly asks. ‘What about if we are poisoning our people?’ Carrasco asks.”

More than 18 million hectares in Argentina are covered by GE soy, on which more than 300 million liters of pesticides are sprayed. In the village of Malvinas Argentinas, which is surrounded by soy plantations, the rate of miscarriage is 100 times the national average, courtesy of glyphosate. According to Dr. Medardo Vasquez, a neonatal specialist at the Children’s Hospital in Cordoba, featured in the documentary film People and Power — Argentina: The Bad Seeds:

“I see new-born infants, many of whom are malformed. I have to tell parents that their children are dying because of these agricultural methods. In some areas in Argentina the primary cause of death for children less than one year old is malformations.”


When Food Is Poison…

What the biotech industry, spearheaded by Monsanto, has managed to do is turn food into poison… quite literally, and in more ways than one. Glyphosate, which we now know systemically contaminates the plant and cannot be washed off, has a number of devastating biological effects, including the following:

Nutritional deficiencies, as glyphosate immobilizes certain nutrients and alters the nutritional composition of the treated crop Disruption of the biosynthesis of aromatic amino acids (these are essential amino acids not produced in your body that must be supplied via your diet)
Increased toxin exposure (this includes high levels of glyphosate and formaldehyde in the food itself) Impairment of sulfate transport and sulfur metabolism; sulfate deficiency
Systemic toxicity—a side effect of extreme disruption of microbial function throughout your body; beneficial microbes in particular, allowing for overgrowth of pathogens Gut dysbiosis (imbalances in gut bacteria, inflammation, leaky gut, and food allergies such as gluten intolerance)
Enhancement of damaging effects of other food-borne chemical residues and environmental toxins as a result of glyphosate shutting down the function of detoxifying enzymes Creation of ammonia (a byproduct created when certain microbes break down glyphosate), which can lead to brain inflammation associated with autism and Alzheimer’s disease

Some researchers now believe glyphosate may very well be one of the most important factors in the development of a wide variety of modern diseases and conditions, including but not limited to:

Autism Gastrointestinal diseases such as inflammatory bowel disease, chronic diarrhea, colitis, and Crohn’s disease Obesity
Allergies Cardiovascular disease Depression
Cancer Infertility Alzheimer’s disease
Parkinson’s disease Multiple sclerosis ALS and more


How to Protect Yourself and Your Family from This Systemic Poison

If this isn’t reason enough to become an avid label reader to avoid corn, soy, or sugar beet ingredients, I don’t know what is. Ideally, you’d be best off opting for products bearing the USDA 100% organic label when buying processed foods in order to avoid exposure to agricultural chemicals, which certainly are not limited to Roundup. Don’t make the mistake of confusing the”natural” label with organic standards, however. The “natural” label is not based on any standards and is frequently misused by sellers of GE products.

Growers and manufacturers of organic products bearing the USDA seal, on the other hand, have to meet the strictest standards of any of the currently available organic labels. My personal recommendation is to forgo processed fare altogether. Pick up a good cookbook, and start cooking from scratch using whole organic ingredients instead. This really is the key to optimal health. Meats need to be grass-fed or pastured to make sure the animals were not fed GE corn or soy feed. You’d also be wise to stop using Roundup around your home, where children and pets can come into contact with it simply by walking across the area.


Biological Farming Is the Way Out of This Mess

Last year, I interviewed Dr. Elaine Ingham, an internationally recognized expert on the benefits of sustainable soil science. According to Dr. Ingham and other soil experts, a key component of successful agriculture lies in having the appropriate microbial life in the soil. This includes beneficial species of bacteria, fungi, protozoa, and earthworms—all of which contribute to plant growth in a number of different ways. The real nutrition plants require is actually derived from these beneficial microorganisms in the soil, which take the mineral material in the soil and convert it into a plant-available form. Without these microbes plants are unable to achieve their maximum genetic potential, which is one of the reasons I am not a fan of hydroponics as it that is really growing with chemicals and no microbes.

Chemical agriculture is an invention that has now been proven unsustainable, and we must make the appropriate changes if we want our descendants to survive on this planet—the situation is becoming that dire. Chemical technology companies have infiltrated and taken over agriculture, and it’s an extremely profitable business. But it’s quite literally making our food toxic; not to mention the fact that agricultural chemicals are also rendering water supplies undrinkable and unsuitable for marine life.

Supporting your local organic farmer is therefore critical both for the environment and your family’s health. Another alternative is to start growing some of your own. Sprouts are an excellent place to start if you’re new to gardening. Adding them to your salad, for example, can significantly boost the nutritional content of your meal. I also encourage you to support any and all state GE labeling initiatives. The chemical biotechnology industry has profited through secrecy long enough; it’s time for them to label their wares. Researchers are saying GE foods are NOT equivalent to non-GE foods; scientific testing bears that out, and we have a right to know what’s what when shopping.


Vote with Your Pocketbook, Every Day

The food companies on the left of this graphic spent tens of millions of dollars in the last two labeling campaigns—in California and Washington State–to prevent you from knowing what’s in your food. You can even the score by switching to the brands on the right; all of whom stood behind the I-522 Right to Know campaign. Voting with your pocketbook, at every meal, matters. It makes a huge difference. By boycotting GMA member Traitor Brands, you can help level the playing field, and help take back control of our food supply.



I encourage you to continue educating yourself about genetically engineered foods, and to share what you’ve learned with family and friends. Remember, unless a food is certified organic, you can assume it contains GMO ingredients if it contains sugar from sugar beets, soy, or corn, or any of their derivatives.



Ozone Effects on Specific Bacteria, Viruses and Molds

Okamizu MalaysiaBacteria are microscopically small, single-cell creatures having a primitive structure. The bacteria body is sealed by a relatively solid-cell membrane. Ozone interferes with the metabolism of bacterium-cells, most likely through inhibiting and blocking the operation of the enzymatic control system. A sufficient amount of ozone breaks through the cell membrane, and this leads to the destruction of the bacteria.

Viruses are small, independent particles, built of crystals and macromolecules, Unlike bacteria, they multiply only within the host cell. They transform protein of the host cell into proteins of their own. Ozone destroys viruses by diffusing through the protein coat into the nucleic acid core, resulting in damage of the viral RNA. At higher concentrations, ozone destroys the capsid, or exterior protein shell by oxidation so DNA (deoxyribonucleic acid), or RNA (ribonucleic acid) structures of the microorganism are affected.

* 1 mg/l = 1 PPM


Pathogen Dosage
Aspergillus Niger (Black Mount) Destroyed by 1.5 to 2 mg/I
Bacillus Bacteria Destroyed by 0.2 m/I within 30 seconds
Bacillus Anthracis (causes anthrax in sheep, cattle and pigs.Also a human pathogen). Ozone susceptible
Bacillus cereus 99% destruction after 5-min at 0.12 mg/l in water
B. cereus (spores) 99% destruction after 5-min at 2.3 mg/l in water
Bacillus subtilis 90% reduction at 0.10-PPM for 33 minutes
Bacteriophage f2 99.99% destruction at 0.41 mg/l for 10-seconds in water
Botrytis cinerea 3.8 mg/l for 2 minutes
Candida Bacteria Ozone susceptible
Clavibacter michiganense 99.99% destruction at 1.1 mg/l for 5 minutes
Cladosporium 90% reduction at 0.10-PPM for 12.1 minutes
Clostridium Bacteria Ozone susceptible
Clostridium Botulinum Spores. Its toxin paralyses the central nerve system, being a poison multiplying in food and meals. 0.4 to 0.5 mg/l threshold value
Coxsackie Virus A9 95% destruction at 0.035 mg/l for 10-seconds in water
Coxsackie Virus B5 99.99% destruction at 0.4 mg/l for 2.5-minutes in sludge effluent
Diphtheria Pathogen Destroyed by 1.5 to 2 mg/l
Eberth Bacillus (Typhus abdomanalis). Spreads typically by aqueous infection and causes typhoid. Destroyed by 1.5 to 2 mg/l
Echo Virus 29: The virus most sensitive to ozone. After a contact time of 1 minute at 1 mg/l of ozone, 99.999% killed.
Enteric virus 95% destruction at 4.1 mg/l for 29 minutes in raw wastewater
Escherichia Coli Bacteria (from feces) Destroyed by 0.2 mg/l within 30 seconds in air
E-coli (in clean water) 99.99% destruction at 0.25 mg/l for 1.6 minutes
E-coli (in wastewater) 99.9% destruction at 2.2 mg/l for 19 minutes
Encephalomyocarditis Virus Destroyed to zero level in less than 30 seconds with 0.1 to 0.8 mg/l
Endamoebic Cysts Bacteria Ozone susceptible
Enterovirus Virus Destroyed to zero level in less than 30 seconds with 0.1 to 0.8 mg/l.
Fusarium oxysporum f.sp. lycopersici 1.1 mg/l for 10 minutes
Fusarium oxysporum f.sp. melonogea 99.99 % destruction at 1.1 mg/l for 20 minutes
GDVII Virus Destroyed to zero level in less than 30 seconds with 0.1 to 0.8 mg/l.
Hepatitis A virus 99.5% reduction at 0.25 mg/l for 2-seconds in a phosphate buffer
Herpes Virus Destroyed to zero level in less than 30 seconds wit 0.1 to 0.8 mg/l.
Influenza Virus 0.4 to 0.5 mg/l threshold value
Klebs-Loffler Bacillus Destroyed by 1.5 to 2 mg/l
Legionella pneumophila 99.99% destruction at 0.32 mg/l for 20 minutes in distilled water
Luminescent Basidiomycetes (species having no melanin pigment). Destroyed in 10 minutes at 100-PPM
Mucor piriformis 3.8 mg/l for 2 minutes
Mycobacterium avium 99.9% with a CT value of 0.17 in water (scientifically reviewed document)
Mycobacterium foruitum 90% destruction at 0.25 mg/l for 1.6 minutes in water
Penicillium Bacteria Ozone susceptible
Phytophthora parasitica 3.8 mg/l for 2 minutes
Poliomyelitis Virus 99.99% kill with 0.3 to 0.4 mg/l in 3-4 minutes
Poliovirus type 1 99.5% destruction at 0.25 mg/l for 1.6 minutes in water
Proteus Bacteria Very susceptible
Pseudomonas Bacteria Very susceptible
Rhabdovirus virus Destroyed to zero level in less than 30 seconds with 0.1 to 0.8 mg/l
Salmonella Bacteria Very susceptible
Salmonella typhimurium 99.99% destruction at 0.25 mg/l for 1.67 minutes in water
Schistosoma Bacteria Very susceptible
Staph epidermidis 90% reduction at 0.1-ppm for 1.7 min
Staphylococci Destroyed by 1.5 to 2.0 mg/l
Stomatitis Virus Destroyed to zero level in less than 30 seconds with 0.1 to 0.8 mg/l
Streptococcus Bacteria Destroyed by 0.2 mg/l within 30 seconds
Verticillium dahliae 99.99 % destruction at 1.1 mg/l for 20 minutes
Vesicular Virus Destroyed to zero level in less than 30 seconds with 0.1 to 0.8 mg/l
Virbrio Cholera Bacteria Very susceptible
Vicia Faba progeny Ozone causes chromosome aberration and its effect is twice that observed by the action of X-rays


The effect of ozone below a certain critical concentration value is small or zero. Above this level all pathogens are eventually destroyed. This effect is called all-or-none response and the critical level the “threshold value”.



Effect of Ozone on Bacteria

Okamizu Malaysia
1 – Computer generated image of a bacteria cell
2 – Close-up of ozone molecule coming into contact with bacterial wall
3 – Ozone penetrating and creating hole in bacterial wall
4 – Close-up effect of ozone on cell wall
5 – Bacterial cell after a few ozone molecules come into contact
6 – Destruction of cell after ozone (cell lysing)

As a comparison based on 99.99% of bacterial concentration being killed and time taken: Ozone is
25 times of that of HOCl (Hypochlorous Acid)
2,500 times of that of OCl (Hypochlorite)
5,000 times of that of NH2Cl (Chloramine).

Further more, ozone is at least 10 times stronger than chlorine as a disinfectant. Chlorine reacts with meat forming highly toxic and carcinogen compounds called THMs or tri-halomethanes – rendering meats lesser quality products. THMs was also implicated as carcinogens in developing kidney, bladder, and colon cancers. Chlorine also results in the production of chloroform, carbon tetrachloride, chloromethane besides THMs. On the other hand, ozone does not even leave any trace of residual product upon its oxidative reaction.

Extract from:



Types of Ozone Generators

Oxygen is the only gas that will pick up and hold electrical energy. In doing so, it becomes tremendously active and seeks to combine with all other substances. The list of substances that are inert to ozone is very short, and includes glass, Teflon, Kynar, silicone and gold. Therefore, any ozone generator and auxilliary equipment must be composed of these substances only. There are several different techniques used to produce medical grade ozone, where freedom from contamination is critical.

One type of generator uses an ultra violet lamp as its source. It produces a very small amount of ozone in a narrow frequency bandwidth of ultraviolet light. Outside of that bandwidth, UV destroys ozone. A UV lamp is unreliable because it is subject to degradation over time, causing uncertainty regarding concentration, and eventually it burns out.

The second method of ozone production is corona discharge, where a tube with a hot cathode is surrounded by a screen anode. The best ones are called dual-dielectric, because they have a layer of glass separating each component from the gas stream. This prevents contamination of the ozone in the best designs, but heat is produced, and heat destroys ozone. To compensate for the loss in concentration, more electricity is used, resulting in more heat, and consequent electrical failure. This produces generators that have short lives.

Lack of durability has always beset the ozone generator industry, and was one of the major reasons for nature paths mostly abandoning ozone therapy during the Thirties. I have spoken to doctors who have used ozone for three decades and have gone through a half dozen generators in that time, due to the lack of a durable generator, and reliable servicing.

Fortunately, there is a third method of producing clean, medical grade ozone. That method is called cold plasma. It uses two glass rods filled with a noble gas, electrostatic plasma field which turns the oxygen into ozone. Since there is no appreciable current, no heat is produced. Thus the generator will last a very long time, limited only by the quality of the power supply. The original cold plasma ozone generators were invented by Nikola Tesla in the 1920s, and they still work 75 years later.

The Toxins in our Cars

Do not turn on A/C immediately as soon as you enter the car!

toxic in car


In addition to causing cancer , it poisons your bones , causes anemia, and reduces white blood cells. Prolonged exposure will cause Leukemia, increasing the risk of cancer may also cause miscarriage.

Acceptable Benzene level indoors is 50 mg per sq. ft. A car parked indoors with the windows closed will contain 400-800 mg of Benzene. If parked outdoor sunder the sun at a temperature above 60 degrees F , the Benzene level goes up to 2000-4000 mg , 40 times the acceptable level & the people inside the car will inevitably inhale an excess amount of the toxins.

It is recommended that you open the windows and door to give time for the interior to air out before you enter. Benzene is a toxin that affects your kidney and liver , and is very difficult for your body to expel this toxic stuff.


“When someone shares something of value with you and you benefit from it , you have a moral obligation to share it with others”