The End of Food

I’ve been reading a fascinating book this week – The End of Food – written by Paul Roberts.  It tells the story of the evolution of our modern food chain, especially in regards to the food industry itself.  What surprised me the most was the evolution of the family farm.

Having been raised on a farm myself in the 50’s and 60’s in West Texas, I remember my mother’s stories about her own childhood on the farm.  She recounted tales of raising chickens, hogs, cattle and food crops for their own subsistence.  I remember my grandmother’s summer ritual of canning and freezing the garden produce to last the winter.

However, by the time my own mother became a farm wife, life had changed dramatically.  This was the early 60’s and farmers were beginning to grow more crops of single entities such as corn and soybeans and raised fewer animals for their own use.  A family garden was still planted but the main cash crops were destined for massive distribution.  Fertilizers, chemicals and large heavy machinery were needed to maximize per acre yield.  The small farmer often had to take a second job in town to make financial ends meet.  Many simply sold the family farm and moved to the city to start life anew.  That was exactly what happened for my mother and father.  My childhood on the family farm was interrupted forever.

I encourage you to read this thought-provoking book.  It tells how we got to the point we are today with large corporations dominating the food supply and where we will go as the world population continues to grow.  Land, water and natural resources are quickly being consumed as climates dramatically change.  All the while, we need to feed a planet. Paul Roberts offers some insights and suggestions that may help us survive if we are able to restore our connection to the land and the very food that sustains us.

Do you have any memories of the farm?  Have you read the book?  What do you think?  Leave a comment, I’d really like to know!

Warmly,

Dr. Pam
For more information, go to www.the-natural-md.com and sign-up for my free weekly newsletter, “Natural Solutions, Natural You!”

5 Simple and Quick Tips for Substituting Soy

The following is a great article written by my good friend Dianne Gregg.  Dianne had her own experience with a life-threatening reaction to soy and has subsequently been on a mission to educate the world about “The Hidden Dangers of Soy”.

5 Simple and Quick Tips for Substituting Soy

By Dianne Gregg

The Hidden Dangers of Soy

In today’s market 60% of the food commericaily available contains some form of soy. Consumers need to know where the soy is hidden in such common items as prepared frozen foods, sauces, seasoning mixes and salad dressings. Here are five quick and simple substitutes for products containing soy.

1. Instead of using vegetable oil – which often contains soy oil as part of the mix – use olive, safflower, or coconut oil.
2. Use real butter instead of margarine, butter substitutes or shortening, all of which contain soybean oil
3. Many microwave meals – including seasoned frozen vegetables – particularly those in a sauce, contain soybean oil.  Instead buy fresh/or unprocessed frozen vegetables
4. Instead of canned soups try using Kitchen Basics brand broth, which contains no soy.
5. If you buy jarred tomato sauce. Buy organic brands – most do not contain soybean oil – but always read the label to be sure.
6. Instead of purchasing pre-packaged seasoning mixes, which can contain soy, get creative and blend your own spices. For example, to prepare steamed or grilled vegetables, use olive oil, rosemary, thyme, and marjoram. Add a little salt and pepper – voila!

To signup for a free newsletter, to get a white paper filled with soy free recipes or to download a free chapter from the book The Hidden Dangers of Soy go to:  www.hiddensoy.com/soy-health-risks.php

Q&A with Dianne Gregg

THE HIDDEN DANGERS OF SOY by Dianne Gregg

Author Dianne Gregg

1. What inspired you to write this book?

For eight years I complained to doctors that I was always nauseous, bloated, and gaining weight. The physicians I consulted said weight gain was normal at my age and not to compare myself to 30 year olds. I told the doctor – “I know my body, and something’s wrong.”

One night I had a soy burger for dinner. The next morning I was rushed to the hospital because I thought I was having a heart attack. I went into anaphylactic shock and nearly died in the ER. After four days in the intensive care unit, the medical team diagnosed food poisoning. I didn’t agree. By now, I weighed 150lbs up from 118.

On my husband’s hunch I looked up soy allergy on the Internet and had almost every symptom listed. The scary thing is, if I had died in the emergency room, the doctors would never have known the real cause. After extensive research on soy, I was amazed at what I learned and wanted to get the word out.

2. What type of research did you do for this book?

I spent several months and reviewed over 100 articles and studies on soy from a variety of sources including: The Consumer Health Organization, The Weston A. Price Foundation, The Washington Post, Soy Online Service and others.

3. What surprised you the most as you researched the book?

The negative impacts soy can have on children and adults. For example: Certain studies show that soy infant formula can cause zinc deficiency, which is important to the development of the nervous system. In fact, the aluminum content has a toxic effect on the kidneys because the amount is ten times greater than that found in milk-based formula.

In addition, Soy products are goitrogenic and can depress thyroid function in adults. Low thyroid function is associated with a host of debilitating diseases including cancer, heart disease, fatigue, and osteoporosis.

4. What’s the most important message of your book?

If you are not feeling like yourself, and have symptoms such as nausea, bloating, gastric disorders, unusual weight gain, palpitations, shortness of breath, or lack of energy, it’s worth trying to eliminate soy from your diet for a period of time to see if it’s contributing.

Not everyone will have as severe a reaction as I did, but it’s important to be aware of what foods you may be eating that are triggering a change in the way you feel. The elimination of soy is a good place to start.

5. Many people view soy as a “cure-all.” How do you feel about that?

We need to be cautious in considering any food as a miracle food. We hear so many wonderful things about soy, but the possible benefits must be balanced with the risks.

Soy conains high phytoestrogen levels and trypsin inhibitors that can increase the risk for developing thyroid disease, hormonal imbalance, osteoprosis, and may even promote the growth of tumors in cancer survivors.

6. With soy being added to so many U.S. food products, what advice do you have for consumers who are looking to avoid soy, but don’t know where to start?

In today’s market it’s challenging because over 60% of the food commericaily available contains some form of soy. Consumers need to know where the soy is hidden in such common items as prepared frozen foods, sauces, broths, canned soups and salad dressings. Because it’s not always listed as soy. I recommend reading the labels and looking for the following ingredients:

• Vegetable oil. Soy oil, because it’s cheap, is often part of a general vegetable oil mix.
• Textured Vegetable Protein (TVP)
• Hydrolyzed Plant Protein (HPP)
• Hydrolyzed Vegetable Protein (HVP)
• Lecithin. Often used in chocolate as an emulsifier
• Shortening. Often contains soy bean oil

7. What are some of the most serious side effects that can result from consuming soy?

Thyroid disease, infertility, osteoporosis, early puberty, ADHD in children, and the enhanced growth of tumors in cancer survivors are all possible soy side effects. In fact, many oncologists have soy on the “forbidden” list of foods cancer patients can eat.

8. How long did it take you to notice the difference in your health?

Within a month I was feeling better and within eight months had lost 35 pounds, without dieting. To this day, I maintain my normal weight of between 115-118. I believe I accomplished this by just removing one ingredient from my diet – soy!

Could you be allergic to soy? For a quick quiz to go to: TAKE THE SOY QUIZ

To signup for a free newsletter, to get a white paper filled with soy free recipes or to download a free chapter from the book The Hidden Dangers of Soy go to:

http://www.hiddensoy.com/soy-health-risks.php

Soymilk Effects – The Hidden Dangers

The Hidden Dangers of Soy

Many people think of soymilk as a healthy milk substitute but the reality is that soymilk can be bad for you. The fact is that many people can’t digest it and it can cause cramping, nausea, and more serious health problems. Are you are experiencing these symptoms and never considered that it could be related to drinking soymilk?

The soy Industry claims that in Indonesia and China – where soy is a dietary staple – soy consumption has been linked to a reduced risk of chronic diseases. What the industry does not tell you is that in those countries they use a traditional method of preparation known as fermentation. This process is thousands of years old, and destroys the toxins found in unprocessed soy. Tempeh, miso and natto, are fermented products and are all safe. Since the tofu in Asia comes from the pressed “curds” of the soybean, all the toxins are removed.

Soybeans naturally contain toxins meant to ward off insect predators and was initially used in Asia to add a layer of protection to the soil.  However, the way soymilk is processed in the United States, the toxics are not removed. Here is the Western industrial process of making most soymilk:

They wash the beans in alkaline or boil them in a petroleum-based solvent; bleaching, deodorizing, and pumping them full of additives; heat-blasting and crushing them into flakes; and then mixing them with water to make “milk.” Does this sound healthy to you? They are adding more dangerous chemicals without removing any of the toxins. It’s a quick cheap process, and costs more than milk. Because of this, the effects of Soymilk can include:

• anti-nutrients that prevent your body from absorbing essential minerals like calcium, magnesium, iron and zinc that could lead to osteoporosis.

• enzyme inhibitors make it harder for your body to absorb protein.

• hemagglutinin a substance that can promote blood clots.

• goitrogens can cause gout and thyroid problems.

For those that are lactose intolerant, try Goat, Rice or Almond Milk instead.

Dianne Gregg, author of “The Hidden Dangers of Soy” decided to write this book after developing a severe allergy to soy and nearly dying. She has done extensive research on this subject and wants to share this crucial information with others.

To claim your free chapter of The Hidden Dangers of Soy (including) soy free recipes.  http://www.hiddensoy.com/soy-health-risks.php

Listen to Dianne on the radio Tuesdays, 4pm – 5pm EST interviewing experts in the health and wellness industry.

http://www.blogtalkradio.com/Health-Watch-Radio

How to Grow an Easy Vegetable Garden

I don’t know about you, but I’m no farmer!  I spent my youth on a farm and many a long, hot summer day on the end of a hoe handle in my parent’s gardens.  And that was in the day when a garden was canned and frozen to last a full season!  But I love fresh whole vegetables.  Since the farmer’s market isn’t available every day, I decided to try my hand at some simple vegetable garden without all the hassles.  It’s working great and I wanted to share it with you!

Great recipe for fresh tomatoes

1. Slice up several fresh tomatoes
2. Drizzle olive oil, hazelnut oil or your favorite oil of choice
3. Drizzle equal amounts of balsamic vinegar (raspberry with hazelnut is divine!)
4. Sprinkle sea salt and cracked pepper over

Enjoy the yum…

Warmly,

Dr. Pam

Join me for a free weekly newsletter!

You May Have Inherited Your Pain

Grandma had rheumatism and Grandpa had back pain.  Now you have fibromyalgia.  Did you ever stop to think you may have inherited your pain?  Science has now explained why some of us are predisposed to developing painful conditions while others are not.  This is a fascinating look into our genetic underpinnings that may help explain the epidemic of pain that we as a society are suffering.  We are living in a phenomenal era.  Until recently, our knowledge of human genetics was limited and composed of genetic identification of a relative handful of disease states, such as sickle cell anemia, Down’s syndrome and other devastating diseases.

But in 1989, a new world began to open up.  The National Human Genome Research Institute began as the National Center for Human Genome Research (NCHGR).  It was established in 1989 to carry out the role of the National Institutes of Health (NIH) in the International Human Genome Project (HGP). The project was developed in collaboration with the United States Department of Energy (DOE) and given the mission in 1990 to map the human genome, our basic DNA structure as humans.  In 1997 the United States Department of Health and Human Services (DHHS) renamed NCHGR the National Human Genome Research Institute (NHGRI), officially elevating it to the status of a research institute – one of 27 institutes and centers that make up the National Institutes of Health (NIH).

By April 2003, the entire human genome sequence was completely identified.  Scientists around the world now had access to a database that greatly facilitated and accelerated the pace of biomedical research.  This human genome project may truly represent the greatest public health project ever undertaken.  So much is now known about the human genome that the field of genetics is rapidly emerging as the foundation of much of modern medicine.  You might ask, “What role does genetics play in my pain?  Isn’t my genetic make-up a permanent feature?  Do my genes ever change?”  These are valid questions.  Let’s take a look at each of them.

The role of genetics in pain is complex.  The human genome project has given us more information today than we had in the past. This has allowed us to understand why some of us are predisposed to developing excessive or chronic pain.  We now also know that inflammation plays at least some role in many of the conditions which produce pain.  We can, therefore, search for certain genetic predispositions towards inflammation and thus, chronic or excessive pain.

In 1866, a monk named Gregor Mendel discovered inherited “factors” that seemed to play a role in the selection of certain traits in common peas.  This discovery led to many other investigations.  Ultimately, James Watson and Francis Crick made the well-known discovery that resulted in a Nobel Prize for their delineation of the double helix as the primal genetic material of life.  This amazing discovery helped us understand many of the confounding inherited diseases such as sickle cell anemia, Down’s syndrome, cystic fibrosis and even some cancers such as breast cancer.  These diseases are a result of gross abnormalities of the chromosomes, large collections of DNA found in paired sequences within each of our individual cells.

The human genome project allowed the scientific world to peer deeper into each paired chromosome and analyze each strand of DNA, building block by building block.   These building blocks are composed of four purine bases – adenine, guanine, cytosine and thymine.  They are arranged in an amazing variety of sequences to give the human body its complex series of codes.  These codes produce enzymes, proteins, hormones and much more, creating the master plan for your own unique body.

It is deep in the genetic code where scientists have discovered minor small variations that occur on a fairly common basis for some of us, determining how our bodies function in a variety of “less than normal” ways.

These minor variations are called gene SNPs (pronounced snips) or single nucleotide polymorphisms.  These SNPs are important to understand for many reasons.  Because SNPs produce a wide variation of physiological responses in the body, they are intimately involved in the reason we see wide variations in how individual bodies respond to trauma, injury and common causes of illnesses.  Even more importantly, these gene SNPs impact the ways your body absorbs and utilizes nutrition, vitamins, minerals and even synthetic compounds such as pharmaceutical drugs.

So which gene SNPs may be involved in the development of chronic or excessive pain?  It appears there may be many.  Since inflammation is one component of chronic or excessive pain, then any genetic control of inflammation will impact your tendency to develop chronic or excessive pain.  Indeed, there are several genetic variants of common genes known to predispose an individual towards the production of excessive inflammation.  In addition, there are known genes that control your body’s ability to neutralize oxidative stress, another source of inflammation.  And finally, there are genes that control your body’s ability to detoxify, render toxins harmless and eliminate them.  Variants of these particular genes can limit your body’s ability to remove toxins, increasing the tendancy of these toxins to cause damage to DNA, proteins and tissues of your body and produce inflammation in the process. Notice I said “tendency”.

An amazing concept has stood traditional science on its head.   The expression of some genes, in fact, can be turned on and off by many factors, including the foods you eat, the supplements you take and the lifestyle you lead.  This is a radical discovery.  For years, it was believed that our genetic make-up resulted in specific and consistent types of responses in the body.  In fact, you may believe you have a genetic destiny based on the genes you have inherited.  We now know this isn’t the complete picture.

While some genetic conditions may in fact be our physiological destiny, especially when large variations in chromosomes occur such as Down’s syndrome, far more genetic conditions can be modulated by the lifestyle we choose to lead.  This is great news!  This means that if you are willing to learn what conditions your genetic constitution predisposes you to develop, you can then create a lifestyle to avoid, modulate or moderate its effect.  In particular, with chronic pain, knowing your genetic tendencies around inflammation, antioxidant systems of your body and your detoxification abilities can help explain your particular response to pain as well as give you the nutritional blueprint for improving your pain.

Live Pain Free!

Learn about genetics and pain from my newly published book “Live Pain Free! 6 Steps to a Pain Free Life” and let me know what you think.  If you leave a comment below, I plan a surprise gift at the end of the week.  And if you have read the book, feel free to leave a comment with feedback below.  I welcome it all!  Remember, post a comment and get a surprise bonus at the end of the week.

Meet Dr. Pam’s Dog

Life is good!

Hi Guys!  For those of you new to the blog, thought I would give you an idea about the #1 guy in my life, Raymond.  Well, OK maybe not the #1 but pretty high on the list.  Raymond is 3/4 Poodle and 1/4 Schitzu but I’ll let you guess which 1/4 that would be!  He likes to be photographed so thought I would share a few.

Do you have a pet?  Raymond would like some friends!

Warmly,

Dr. Pam

How to Protect Your Vision Naturally

If you like this article, feel free to socially bookmark it!

As young children, our moms insisted that we eat our veggies whether we liked them or not.  Then as adults, we incorporated the same standards in serving nutritious food to our children.  This is because we all know these foods create better health, including eye health.  Yet, you may be one of several million people who require eyeglasses to read this, despite relative good overall health.

Poor vision can be debilitating, especially as we become older.  Although there have been many technological advances such as contact lenses, Lasik surgery and even cataract surgery, it is important to understand not all eye disease can be treated and cured.  The inability to focus, read, or even drive can have a serious adverse affect on how we live our daily lives.  Limited vision can even result in a greater risk of falls in the elderly who are then at great risk of fractures and subsequent complications such as pneumonia and even death.  Face it; whether you wear eyeglasses or contact lenses, having poor vision limits your capacity to enjoy those things in life which often dgive you the most pleasure.

The good news is that many eye diseases can be prevented if you begin a routine of protecting your vision through a variety of natural mechanisms.  First, it’s important to realize that certain vitamins and minerals are important in preserving  eye health and good vision. Also known as retinal, Vitamin A promotes better eyesight at multiple levels of eye health.  It aids in the prevention of different types of degenerative eye conditions, including macular degeneration, cataracts, and glaucoma.  In addition, lack of vitamin A can cause  problems such as dry eyes and night blindness.

Vitamin A starts out as beta-carotene, one of the family of plant chemicals known as carote- noids, which also includes lutein, zeaxanthin and many others. When we consume vegetables containing beta carotene (dark green leafy types: spinach, kale, broccoli, cauliflower, cabbage, mustard and collard greens, as well as yellow-orange vegetables like carrots, cantaloupe, pumpkin, yellow squash, etc.), our bodies convert it to the various other forms of vitamin A called retinols. Some are used for skin and ligament repair, others for transporting enzymes and proteins, and some of it is used in the bio-electrical process of vision.  Beta-carotene is also one of the antioxidants which acts as a free-radical scavenger, helping to eliminate damage to the cells within our bodies, especially the rods and cones of the inner eye that perceive light and color.

Vitamin A is found in foods such as eggs, dairy products, fish oils, and vegetables, specifically carrots.  To get your essential vitamin A, you can also consume fruits and vegetables that are yellow, green, and orange in color.  For example, carrots, sweet potatoes, leafy green vegetables, broccoli, and cantaloupe are all excellent as part of your dietary regimen. They all contain carotenoids which, when digested, are converted into vitamin A.  Oh, and don’t forget the spinach!

Vitamin C, E, selenium, copper and zinc are other antioxidants that protect your eye health.  These vitamins and minerals are also found in fresh whole foods.  However, not everyone can eat large enough quantities of food to impact eye disease once it has already developed.  This is when supplementation becomes even more important.

Many supplements are available with large doses of these very vitamins, minerals and bioflavenoids.  The problem with most is that the large doses can be hard on the stomach and cause digestive upsets.  Why are such large doses necessary?  Most of these supplements come in pill or tablet form and are relatively difficult to digest and absorb.  Therefore, large doses are necessary to get adequate absorption.

This is where isotonic liquid vitamins are far superior an option to get the maximal absorption of these nutrients with minimal impact on the gastrointestinal tract.  Isotonic liquid vitamins have such superior bioabsorption that smaller doses are more than adequate to provide adequate blood levels to protect and improve your eye health.  They are immediately absorbed with hardly any impact on the GI tract for causing digestive distress.

Begin your program today of protecting your precious vision.  Eat fresh whole foods rich in antioxidants – vitamins, mineral and bioflavonoid.  Take isotonic supplements, especially those designed for eye health.  Wear your sunglasses with UV protection. Take charge of your eye health so that your eyes will take care of you for many years to come!

If you like this article, please share it and Digg it!

Warmly,

Dr. Pam
www.the-natural-md.com

Organic Food – Healthy or Hype?

Many people are confused about the value of organic food in their diets.  Some wonder if the nutritional value of organic food is really worth the increased financial cost.  Others wonder what exactly is wrong with conventionally grown foods?  And many folks think organic is just all hype.  I’m going to help dispel some of the myths around organic foods and explain their advantages so you, the informed consumer, can make educated decisions around this issue.

Is organic food better for your health?
Research suggests organic food is, indeed, better for your health.  An interesting study was reported by the Danish Institute of Agricultural Sciences in February of 2005.  In their study, rats fed organic food were significantly healthier than their peers given conventionally-grown produce.  In their experiment, 36 rats were divided into 3 groups receiving potatoes, carrots, peas, green kale, apples, rapeseed oil and the same set of vitamin supplements.  However, one group ate organic food, the second group ate food grown in soil with conventional high levels of fertilizers and pesticides, while the third group ate food grown in soil only minimally fertilized.  Although pesticide residue was measured and determined to be below detection levels in all 3 groups, the rats who were fed organically-grown produce were significantly healthier, slept better, had stronger immune systems and were less obese.  The researchers concluded that the difference was so big it was very unlikely to be random.  The difference in health in the rats was felt to clearly be related to the different growing methods of the foods they were fed.

Are organic foods nutritionally superior to conventionally grown foods?
Again, science has demonstrated in numerous studies that organic foods have higher protein quality, higher levels of vitamin C and 5-20% more mineral levels for all but 2 minerals than conventionally grown foods.  In 1998, a review of 34 studies comparing the nutritional content of organic versus non-organic food was published in the peer-reviewed, MEDLINE-indexed journal Alternative Therapies (Volume 4, No. 1, pgs. 58-69) and confirmed this very theory.

Additionally, according to Danish research published in the August 2003 issue of the Journal of Agricultural and Food Chemistry, organic food has superior levels of bioflavonoids compared to conventionally grown foods.   In their study, 16 healthy non-smoking participants ranging in age from 21-35 years were given either a diet high in organically or conventionally grown fruits and vegetables for 22 days, after which they were switched over to the other diet for another 22 days.

After both dietary trials, the researchers analyzed the subjects levels of flavonoids and other markers of antioxidant defenses in the food as well as in the participants’ blood and urine samples. Their results indicated a significantly higher content of the flavonoid quercitin in the organic produce as well as in the subjects’ urine samples when on the organic produce diet.  In addition, the subjects’ urinary levels of another flavonoid, kaempferol, were also much higher when they ate the organically grown foods as compared to the conventionally grown diet.

Another review reiterates the findings.  It found that while 5 servings of organically grown vegetables (lettuce, spinach, carrots, potatoes and cabbage) provided the daily recommended intake of vitamin C for men and women, the exact same vegetables grown in a conventional fashion did not. In addition, those organically grown foods contained 15.1% less nitrates than conventionally grown foods. Nitrates are a major constituent of chemical fertilizers.  They bind to hemoglobin and can significantly reduce the body’s ability to carry oxygen, particularly in infants.  This limits the available oxygen necessary for vital processes of growth and development.

How about food size?

Doesn’t it stand to reason that bigger food will contain more nutrient value than smaller foods of the same variety?  It turns out that when it comes to choosing between organic or conventionally grown foods, size is definitely not everything.  Chemistry professor Theo Clark and undergraduate students at Truman State University in Mississippi found organically grown oranges contained up to 30% more vitamin C than those that had been grown conventionally. Professor Clark said he had expected the conventionally grown oranges, which were twice as large, to have twice the vitamin C as the organic versions. Instead, special tests revealed the organic oranges contained much higher levels of the vitamin.

What accounts for the big difference? Clark speculated that “with conventional oranges, (farmers) use nitrogen fertilizers that cause an uptake of more water, so it sort of dilutes the orange. You get a great big orange but it is full of water and doesn’t have as much nutritional value.”

Eating organic may also help protect against chronic inflammation, a major factor in both cardiovascular disease and colon cancer as well as chronic pain. A study published in the European Journal of Nutrition demonstrated that organic soups sold in the UK contain almost 6 times as much salicylic acid as non-organic soups. Salicylic acid is the compound responsible for the anti-inflammatory action of aspirin.  It has been shown to help prevent hardening of the arteries and bowel cancer and of course, is responsible for pain relief. Researchers compared the salicylic acid content of 11 brands of organic soup to the same variety of non-organic soups. The average level of salicylic acid in 11 brands of organic vegetable soup was 117 nanograms per gram.  That compares with 20 nanograms per gram in 24 types of non-organic soup. The highest level was found in an organic carrot and coriander soup. Four of the non-organic soups had no detectable levels of salicylic acid.

What substances do we avoid by eating organic food?

Toxins used in conventional agricultural practices are the prime substances that organic foods eliminate from our diets.  Eating organic is the best way to limit or completely eliminate these toxins from your diet. The important toxins include not only pesticides, many of which have been federally classified as potential cancer-causing agents, but also heavy metals such as lead and mercury, as well as solvents such as benzene and toluene. Reducing exposure to these toxins is of major benefit to your health. Heavy metals damage nerve function, contributing to diseases such as multiple sclerosis as well as impact brain function, lowering IQ.  They also block hemoglobin production, causing anemia. These solvents can damage white cells, damaging the immune system while lowering your body’s ability to resist infections.  Over 3,000 toxins routinely present in the U.S. food supply are, by law, excluded from organic food.  These include:

Pesticides: By far the largest group of toxins to be largely prohibited from organically grown foods, synthetic pesticides are found virtually everywhere else in the food supply. Several hundred different chemicals and several thousand brand-name pesticide products are legally used in commercial food production in the U.S. Act of 1992; the Environmental Protection Agency had classified 73 pesticides authorized for agricultural use as potential carcinogens (cancer-causing agents). And pesticides aren’t just a danger on the foods to which they are applied.  A 1996 study by the Environmental Working Group found 96% of all water samples taken from 748 towns across the U.S. contained the pesticide atrazine.  In addition, at least 20 different chemical pesticides are routinely present in municipal tap water across the U.S.

Organophosphorus pesticides: Organophosphate pesticides account for approximately half the insecticide use in the United States.  They are applied to many conventionally grown foods important in our children’s diets. Organophosphates work by poisoning the nervous system in insects. When exposure to organophosphate pesticides is sufficiently high, these neurological poisons can also interfere with the proper functioning of the nervous system in humans.  Children are especially vulnerable to the toxic effects of organophosphate pesticides because their bodies and brains are still growing. Even low body levels of organophosphate neurotoxins may contribute to developmental delays, behavioral problems, attention problems/hyperactivity, poor school performance and learning disabilities.

In 2000, the Consumers Union reported that the conventionally grown foods with the highest levels of pesticide residues were apples, peaches, pears, grapes, strawberries, cantaloupe, green beans, winter squash and spinach.  Eating these foods from an organic food supply is important.

Heavy metals: Industrial pollution of soil and groundwater as well as the  machinery used in food processing and packaging can introduce toxic metals like cadmium, lead and mercury into our food supply. Cadmium has been linked to lung, prostate and testicular cancers. Plant tissues can become saturated with this metal toxin.  A source of lead as a food toxin can be found in the lead solder used to seal tin cans of foods.  Even low levels of lead are harmful and are associated with decreased intelligence, impaired neurobehavioral development, decreased stature and growth, and impaired hearing. Mercury, another metal toxin, affects brain cells and has been linked to autism and Alzheimer’s disease.

Solvents: Solvents are present in almost all commercially prepared and processed foods.  They are used as a food additive to dissolve various food components.  Solvents, such as benzene and toluene have been linked to numerous types of cancers. Benzene, specifically, has been repeatedly associated with rheumatoid arthritis-an auto-immune condition involving pain and degeneration in the joints that affects over 2 million adults in the U.S.  Benzene may well be pro-inflammatory when eaten in large amounts  or on a chronic basis.

Not only are these toxic substances harmful singly, but when combined, as they often are in commercially grown and processed food, or in the human body where they can accumulate, their effects have been found to be magnified as much as a 1,000-fold.

The message is clear: Whenever possible, choose organic!

Wow, that was a lot of information.  Leave me a comment below on what you liked or didn’t like about this post.  I would really like to know!

Dr. Pam

The Natural MD Has a Vision!

Hi All!

Welcome if you are new to the blog and hello if you have been here before.  I’ve been very busy social networking with loads of interesting people.  Therefore, the blog postings slowed down.  But I’m back now and hope to post here on a regular basis for those of you who have a desire to learn more about natural strategies for managing pain and improving health.  I have a series of posts over the coming days that will really give you some valuable insight.  If you have a health challenge, I’ll be giving you vital information to improve your health.  If you have pain, you will get even more ideas for managing your pain.  If you are health professional or if you have a business in the health and wellness industry, then buckle your seatbelt because I have some terrific educational tools coming your way that will help explode your business.

Did you know that every 7 seconds another baby boomer turns 50?  That’s right, folks.  And I’m one of them!  Every 7 seconds a boomer turns 50 and probably begins to notice a thicker waist, lower energy, aching joints and even many other common symptoms of aging and poor health.  And just like everything else the boomers have touched over time, we are changing the landscape of getting “old”!

My husband, Dave, just retired and I’m pretty close to his age.  I can assure you, we have no interest in sitting in a rocker on the front porch!  In fact, in retirement most of us boomers plan more activity than when we were working.  So we represent a huge group of folks that need help in improving and maintaining our health for as long as possible.  We plan to enjoy life when the big “R” (retirement) comes around.

Now I don’t know about you, but I don’t exactly think of myself as being anything like a typical “soon to be 60″ year old woman.  And I plan to stay this way as long as I can.  That’s why I’m so glad that when the typical effects of aging – weight gain, high blood pressure, serious joint pains – caught up with me, I did the smartest thing.  I educated myself around the role of lifestyle choices – nutrition, supplements, exercise, stress reduction and sleep – to improve my health.  I’m glad I did because now I have developed a whole new vision for myself and how I want to help other people as I move forward.

In fact, I am really excited because our country is finally waking up to the effects poor choices can have on our health.  In addition, the food industry is getting “called out” by some really smart guys that figured out the scam!  Guys like

Michael Pollan of “The Omnivore’s Dilemma”

Robert Kenner of the movie “Food, Inc.”

Ian Cheney and Curt Ellis of the movie “King Corn”

So I’m recruiting an army of other like-minded individuals who want to change the landscape of our healthcare system.  See, I believe that to save the healthcare system, we have to turn instead to a lifestyle system.  The health professionals of this country are overwhelmed with treating the results of poor lifestyles – diabetes, arthritis, heart disease and even cancer.  To turn this bus around is going to take ALL of us working together from the kitchen table to the workplace to schools to churches and to our clinics and hospitals.  There isn’t enough money, time or ability of the healthcare system to do this alone.
We Need Your Help!

If you are a health-conscious individual, a network marketer in the health and wellness industry or simply a concerned parent, then you need to be on my mailing list for my weekly free Ezine, “Natural Solutions, Natural You!” See, I want to help you learn to help yourself and others.  Only by taking back control of our own health will we be able to say no to our over- dependence on the healthcare system.  Each week, I’m going to give you some of my expertise in the myriad ways we can create our own optimal health, no matter how poor your current health.  So head on over and sign-up to receive the best Ezine on the internet for learning natural solutions to create a more healthy and natural you!

Keep checking back here at my blog.  I have some great stuff coming up soon!  And leave me a comment – I’d love to hear from you.

Dr. Pam