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Ugly Common Warts: Causes, Prevention and

TreatmentsIt is a sad fact of life that warts have been around for ages with mankind trying toeradicate them with all kinds of potions. What are warts and what causes thisugly looking skin growth? Warts are small, usually painless unsightly growths on theskin with the exception of the Plantar found on the soles or toes of the feet; it can beextremely painful. The typical wart is a raised round or oval growth on the skin with arough surface. Compared to the normal surrounding skin, warts may appear light, dark or black (rare). They are caused by a virus called the human papillomavirus (HPV). Morethan 100 strains of this virus have been identified, and at least 60 are known to causewarts. A common wart can range in size from a pinhead to 10 mm.

HPV strikes where the skin is broken, for example, cuts or scratches or wherefingernails have been bitten and skin has been damaged in the process. Warts

can spread from person to person and from one part of the body to the other. For thesereasons doctors recommend that if you touch a wart you should wash your handsimmediately. As warts are contagious, precautions should be taken to avoid spreadingthem .Warts have been known to go away by themselves with time, if the immunesystem improves. They typically disappear after a few months, but they can last for yearsand can recur.

HPV causes unusual skin growth at the base of the outer layer of skin. Contrary topopular belief common warts do not have deep roots; they stay on the surface of theskin, and are completely harmless. Scientists believe that there are several reasons whysome individuals are infected by warts, and others remain wart-free. These include: thetype and strength of the viral strain, the health of the exposed person, and the strength of an individual’s immune response.

How can warts be prevented?

1) The best way, avoid skin contact with a wart on someone else.

2) After touching a wart, wash your hands with soap and water

3) In treating the wart, carefully clean the file or pumice stone you use with soap andwater

4) Make sure that personal items, such as clothes, towels and wash clothes are notused by others.

5) Build up the immune system with a healthy diet; avoid eating the wrong foods.

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6) Plantar warts are spread by contact with moist walking surfaces; don’t walk barefoot inpublic areas such as showers or communal dressing rooms (wear flip flops or sandals);don’t share socks or shoes.

7) Cover warts with adhesive, when in swimming areas so as not to share them withothers.

Different Types of Warts:

* Common Warts ( Verruca vulgaris) usually appear on the hands, but they canappear anywhere.

* Filiform or Digitate Wartsa thread or finger-like wart, common on the face, eyelidsand lips.

* Flat Warts ( Verruca plana) are generally found on the face and forehead. They arecommon in children, less common in teens, and rare in adults.

* Genital Warts ( venereal wart, Condyloma acuminatum) are usually found on thegenitals, in the pubic area, and in the area between the thighs, but they can also appear inside the vagina and anal canal.

* Mosaic Warts a group of tightly clustered plantar-type warts, commonly on hands or soles of the feet.

* Periungual Warts a cauliflower-like cluster of warts that occurs around the nails.

* Plantar Warts ( Verruca Pedis) are found on the soles of the feet and the toes.

* Subungual Warts appear under and around the fingernails or toenails.

Common warts tend to cause no discomfort unless they are in areas of repeatedfriction or pressure. Plantar warts, for example, can become extremely painful. Largenumbers of plantar warts on the soles of the feet can cause difficulty walking or running;as they feel like hard painful lumps. They often have many black specks in the center.

Treatments: There are many different treatments and procedures for wartremoval.

First-line therapy is Over-the-counter salicylic acid, which is beneficial in many

cases. One review of 52 clinical trials of various cutaneous wart treatments concludedthat topical treatments containing salicylic acid were the best supported. With anaverage cure rate of 75%. Compared with 48% for the placebo in six placebo-controlledtrials including a total of 376 participants. Warts can also be controlled by laser therapy,but this is generally more painful and expensive, and multiple laser treatments arerequired (generally 4-6 treatments repeated once a month until the wart disappears).Surgery was not recommended in most cases, because it could cause scarring or keloids.. The reviewers also concluded that there was little evidence of a significantbenefit of cryotherapy (freezing a wart with liquid nitrogen). Another treatment is duct tapetherapy, which is proclaimed to be more effective than cryotherapy. See American Academy of Family Physicians. http://www.aafp.org/afp/2003/0201/p614.html

Warning: Do not use over-the-counter medications on your face or genitals. Do

NOT treat warts on your face or genitals yourself. See your health care provider.

The Duct Tape Method consists of completely covering the wart, so oxygen can’treach it, without the use of medication. The duct tape is kept on for six days, thenremoved for one night, before being re-applied for another six days. If this doesn’t work inthis time frame, you will need to try something else.

Duct tape was not intended to be used on human skin. The safety of the

chemicals in it have not been evaluated. Using Mediplast Plaster Pads and athletictape are easier to use and more likely to give good results as they stay on the skinbetter. I did personally use plain duct tape and it got rid of a wart for me in 2 weeks. Itdoes work.

Another method, akin to the Duct Tape Method uses a layer of plastic wrap cut

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slightly larger than the surface area of the wart(s), and then affixed securely witha bandage. Care must be taken to ensure that the skin doesn’t breathe for long periodsbetween fresh dressings, and effective results should be noticed within 2 weeks, or elsebe discontinued. Despite the excess moisture of sweat, the lack of oxygen speeds thedegeneration of the wart and surrounding skin; especially in combination with other treatments that gradually expose the root, such as salicylic acid.

There were a number of medications that doctors are using, such as: Imiquimod,Cantharidin and Bleomycin, but they are not FDA approved. Another is

Dinitrochlorobenzene (DNC which is far stronger than salicylic acid, but must be usedmore cautiously; the chemical is a known mutagen, able to cause genetic damage.

There was an Apple Cider Vinegar Treatment suggested using the followingsteps: Soak the wart in apple cider vinegar for 20 minutes; gently remove dead tissuewith a pumice stone or emery board, apply petroleum jelly around the wart to protect theskin. Cover the wart with a cider-soaked piece of cotton ball and cover the cotton ball withan adhesive bandage. The treatment is repeated, until the wart falls off.

There is a simple, painless, low cost Home Remedy for Plantar Warts: It consistsof the use of one or two Mediplast 40% Salicylic Acid Plasters 2-by-3-inch plasters(make sure that they are 40% as lower potency won’t work). The Mediplast plaster is amedicated rubber sheet with a sticky side covered by a paper backing. The activeingredient is salicylic acid. Call your local pharmacy to make sure they are available.They can special order them for you. It also takes a roll of athletic tape from a sporting

goods store or variety store, about $4. Athletic tape is a sticky cloth tape that athletesuse to wrap their knees, wrists and other joints. Drip on salicylic acid treatments are notas effective, because the liquid doesn’t stay in contact with the wart long enough.

Note: This information is not intended to replace the advice of a physician.Although this treatment is very effective, it is not guaranteed to work in all cases.If you are not sure, if you have plantar warts, or if you are not sure this treatment is rightfor you, consult a physician first. If you experience pain or discomfort as a result of thetreatment, discontinue and consult a physician. This treatment is for plantar warts on thesoles of the feet only. Do not attempt this treatment if you are diabetic or have poor bloodcirculation, or if the skin is infected or reddened. This treatment requires patience. Itcan take 2 or 3 weeks before you see positive results. Don’t get discouraged if not muchhappens the first week or two. The cost for the treatment should be less than $10.

Plantar Wart Treatment Procedure:

1) Cut a piece of the plaster to the size & shape of the plantar wart on your foot. Peel off the paper backing.

2) Feet need to be clean and dry. Apply sticky side of the plaster to the wart. If you havemany, treat the few largest or more troublesome.

3) Cover the plasters with a strip of tape. Make the ends go around the sides and on topof your foot. Press firmly to make the tape stick well.

4) Apply another strip of tape on top of your foot, covering the ends of the first strip of tape. Now the two pieces of tape form a loop around your foot that will not come off easily.

5) Keep the tape on for 5 to 7 days (even though the Mediplast instructions say 2 days).It is OK to bathe and get the tape wet. If the tape starts coming off, trim away the looseedges and apply more tape around your foot to keep the original tape on.

6) After 5 to 7 days, remove the tape and plaster. The treated area will appear white,probably with some loose dead skin. Soak your feet in warm water for 5 to 10 minutes.Using a nail clipper, file, coarse emery board or sandpaper, remove as much loose deadskin as you comfortably can. It is not necessary to get every bit of dead skin off. Washyour feet and allow them to dry thoroughly.

7) Repeat steps: 1 through 6 (one treatment every 5 to 7 days) until the warts are gone.

The source for the above information is listed at the end of the blog (see:graychang).

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Contact Your Health Care Provider for an appointment if:

* There are signs of infection (red streaking, pus discharge or fever) or bleeding. Wartscan bleed a little, but if bleeding is significant or not easily stopped by light pressure, seea doctor.

* You have pain associated with the wart.

* You have anal or genital warts.

* You have diabetes or a weakened immune system (for example, HIV) and have

developed warts.

* There is any change in the color or appearance of the wart.

* The wart does not respond to self-treatment and you want it removed.

Hopefully this will answer the concerns about Plantar and other warts, as voicedby a subscriber recently. There was a statistic for Plantar Warts that 7 - 10% of the USpopulation has been affected with them. This is a significant number of people. If thereare people you know with this problem, let them know there are low cost answersavailable.

Healthfully Yours,

Barbara Charis

Sources:

http://en.wikipedia.org/wiki/Plantar_wart

http://en.wikipedia.org/wiki/wart

http://www.ncbI.nlm.nih.gov/pubmedhealth/PMH0001888/

http://www.warts.org/common-warts.html

http://graychang.megabyet.net/misc/plantar.shtml

Posted by Barbara Charis at 7/20/2011 10:15 PM | Add Comment

The Battle of the Bulge: Fighting "Belly Fat"

The battle of the century deals with the issue of "belly fat". A Daily Newsheadline (7-8-2011) was "South is losing battle of the bulge." The article went on tosay: Rural Mississippi is the country’s fattest state for the 7th year in a row, according toan annual obesity report issued Thursday. Colorado, a playground for hikers and outdoor enthusiasts, is the nation’s thinnest.

The report by two public health groups has again delivered bad news: Thenation is getting bigger and bigger every year. And looking at state-by-statestatistics, the groups found exponential waistline growth - Colorado with 19.8 percent of adults considered obese according to 2010 data, would have been the nation’s fattest in1995.

“When you look at it year by year, the changes are incremental,” says Jeffrey

Levi, executive director of the Trust For America’s Health, which writes thereport with the Robert Wood Johnson Foundation. “When you look at it by ageneration you see how we got into this problem. The study says a dozen states topped30 percent obesity in 2010, most of them in the South. Alabama, West Virginia,Tennessee and Louisiana were close behind Mississippi. Just five years ago, in 2006,Mississippi was the only state above 30 percent.

Jim Marks of the Robert Wood Johnson Foundation said that the numbers havesky-rocketed over the last couple of decades. The reasons given - the growth of portion sizes and the ready availability of unhealthy foods. Also, schools have ditchedphysical education programs and school lunches have gotten less healthy.



No state decreased its level of obesity, which is defined as a body mass index of 30 or more. The body mass index is a measurement based on a calculation using aperson’s weight and height. A person who is 5 feet 5 inches and weighs 150 poundswould have a body mass index of 25, for example, but if that person weighed 180 poundsthe BMI would be 30. This doesn’t always work for someone with a lot of muscles, suchas an athlete. However, it is considered the best way to measure the general population.The authors of the study say it allows them to measure large numbers of people becausethose surveyed can easily provide height and weight. My note: A 5 foot 5 inch femaleor male should be considered overweight at 150 lbs. with a BMI Of 25.

There was a bit of good news in the report: Sixteen states reported increases in

their obesity rates. Down from 28 states that reported increases last year. Levisays those increases have been gradually slowing, most likely due to greater publicawareness of health issues and government attempts to give schools and shoppersaccess to healthier foods……

What can we do to whittle down the waistline? This is a major problem, becausethe visceral fat (intra-abdominal fat) that accumulates in that area raises the risk of Type2 diabetes, stroke, heart disease and other chronic diseases. While it‘s often referred toas “belly fat“ because it can cause a “beer belly“ or an apple-shaped body; you can havevisceral fat even if you are thin. So even if you aren‘t trying to lose weight, cutting outunhealthy carbs in your diet could have a positive impact on your levels of visceral fat,and thereby potentially reduce your risk of chronic disease. . An important point toremember is that reducing carbs in the diet will promote the loss of deep belly fat, also

known as “visceral fat” even when no change in weight is noticed.

Most people are totally confused as to what types of food that they should beeating. Our Food Pyramid emphasized eating grains. This is a food that is highlyresponsible for the obesity problem. I used to think that there was something wrong withme, because I gained weight, if I ate any bread or grains. Little did I know that grainsturned into sugar and contributed to the fat that I was struggling to lose. When Ieliminated the grains and dairy, my weight and inches dropped. I used to be size 14.Today I wear size 6 pants and a Small top. It took years of research to gather thisinformation, because of the misinformation that is being disseminated by those whoseprimary interest is selling you their unhealthy foods.

Americans have a love affair with unhealthy carbs - bagels, pasta, pretzels, rice,potatoes, cake, ice cream, pastry, etc. A full two-thirds of the U.S. population is

overweight or obese, and nearly one in four is considered obese, not just overweight.Cutting out these unhealthy carbs can lead to weight loss as even moderate reductionsin your carb consumption will help you lose weight. If you are really serious about losingthat visceral fat, you need to give up the foods that create it.

Excess carbs in the form of high fructose corn syrup, sugar, syrups, and evenhoney are contributing to the visceral fat around the middle. This fat is devastatingyour internal organs. Most processed foods add to it. When the body is out of balancefrom having eaten a nutrient-poor diet for a lifetime…it will get to a point where eveneating fruit will affect it. Many people in this country can’t handle more than a piece or two of fruit, because their pancreas has been damaged by eating wrong. However, I haveseen vegetarians who mainly live on raw fruit and vegetables thrive.

In my consultations I came across many people who simply couldn’t handle

more than a piece or two of fruit daily. I didn’t realize at the time that their bodieswere so defective, because of eating too many processed foods that they had lost theability to eat the primary food of mankind….FRUIT. I can eat several pounds daily,without a problem. Fruit makes me feel good, but I cut it in half to 24 oz or less daily, so Ican trim some inches..

There are fruits, which people shouldn’t eat. These fruits are ultra high in sugar

and they can damage the pancreas and cause weight gain. What fruits should youavoid? Dried fruits, such as apricots, figs, dates and raisins, plus most grapes. Someorganic concord grapes in the fall could be beneficial. Needless to say, avoid pesticidesin the fruit (and vegetables)you are eating.

High glycemic foods, such as processed cereals, contribute to this stubbornvisceral fat around the middle. If you want to be trim, they must be avoided. Don’t



feed them to your children, because they will set them up for future health problems; andthey are very addictive.

Another food group that packs on pounds is dairy. It is not only a food that isdesigned to pack on pounds - it causes many other health problems in thehuman body; mentally and physically. Dairy and grains have both been implicated inautism. Children who have been taken off these two foods have shown greatimprovement. If people would only use their heads, they would question the use of a foodthat our Maker designed for the 500 pound growth of a calf. Most people are enamoredwith cheese. It takes 8 quarts of milk to make one pound of cheese. It is one of the mostconcentrated compact forms of protein.

Perhaps, you don’t know that excess protein/fat feeds the growth of tumors in the humanbody. I learned first hand back in 1976, when I got a tumor in 3 months, after going to anutritionist who told me that I needed more protein. (The tumor dissolved in less thanthree months, when I stopped the dairy). Needless to say, I gave up dairy. Onlyoccasionally, do I have a Chai Latte…and every time I do…my weight goes up the nextday…and my nose starts dripping.

There is a major problem in this country created by the food industries who needto sell their products. The food industries have set the nutritional standards convincingthe populace that they need more protein, more carbs, more fat, and more sodium thanthey actually need. The food industries give grants - and information to pass on - to futurenutritionists in the universities. This of course helps them to sell their products. Theyhave done this for many years. You need to realize that America is way down low on thetotem pole of health, because the food industry has created false standards in order tosell their products. The end result of their actions, America spends more on medical carethan any other country in the world. We are about 30th or more in world health.

Most people today totally bel ieve in a high protein diet. Well, high fat usuallygoes along with a high protein animal-based diet- and we don’t need thiscombo, if we want to be healthy and trim. There are things about high protein thathaven’t been stressed enough. It has no fiber to help propel it through the intestinal tract.The human body has 32 feet of intestines for food to pass through…which was designedprimarily for the slower digestion of fibrous fruits and vegetables. Carnivorous animalshave a 4 to 8 foot intestinal tract designed for the rapid expulsion of meat. When animalprotein without fiber takes too long to be expelled, it putrifies and bacterial growthensues. These bacteria can migrate all around the body and cause health problems.

Colon cancer has been connected to red meat consumption. Animal protein contributesto constipation, because of its lack of fiber. This leads to weight gain, too.

There are other foods that create problems in the intestines. People think thattaking high fiber supplements is the way to go to get rid of constipation. In manycases this can make the constipation worse, because the fiber can get trapped andcreate a blockage, if one isn’t drinking enough water. Oatmeal also creates problems inthe colon. At one time oats were used to make wallpaper glue. Oatmeal can adhere tothe walls of the intestines, harden and coat them so thoroughly that no nutrients can getinto the bloodstream. There are other foods like pizza with its melted cheese, which canharden in the intestines and coat the walls…and without nutrients getting through thewalls, people will become unhealthy The intestinal tract can become bigger and bigger,but people who eat these foods will develop severe malnutrition. Have you ever seen menwith big guts, pasty complexion with red blotches and very little hair. This is caused from

being malnourished. I am sure you have heard it said that Americans are over-fed andunder nourished.

In order to clean the intestinal tract of accumulating waste, which builds up theabdomen we need to eat more raw food with natural fiber. If one has a seriousproblem with constipation, it needs to be addressed. Colonics might be necessary alongwith getting more magnesium-containing foods into the diet. Two foods I recommend for magnesium are almonds and spinach. I also would suggest using Nature’s Life Calcium-Magnesium with Vitamin D. It would provide 1000 mg of calcium and 500 mg of magnesium daily. If this doesn’t help the constipation problem, then take an additionalplain capsule of magnesium at bedtime…400 mg Nature’s Life. Perhaps, some of you willremember Milk of Magnesia and Citrate of Magnesia. They contained magnesium for people who needed help with constipation.



Another important point is daily exercise. In order for the body to function rightmovement is necessary. Walking is good, but if you want to really burn fat you need todo a 20 minute mile or less. If you do slow walking, it won’t burn fat and inches. Mydaughter had me get a heart rate monitor to make sure that I was walking fast enough. Itdidn’t get into the burning mode until I did a 20 minute mile. This exercise along with theproper diet has me moving in the right direction. For a year I was walking daily, but Iwasn’t having results, until I started walking faster. It is frustrating, if you aren’t seeingresults.

Dr. Mercola mentioned in an article that you don’t lose weight doing mostexercises. I learned myself, when I did a 4 hour 25 minute marathon run in 1981 that I

mainly lost ½ pound of water weight. Right before the marathon I ate a pound of bananasand a pound of plums. They gave me plenty of sustained energy, but didn’t contribute toweight loss. In order to take off pounds one has to eat less high glycemic foods andcarbs…move at a pace that gets your body into a burning mode as mentioned above…and work out on a regular basis.

I have been looking at weight loss ads and came across an interesting one on Dr.Mercola’s website for a product called BioThin. It claims that its users lost 28pounds around the middle in just weeks. It was a natural product formulated from Hoodia,Garcinia Cambogia, Fucoxanthin and five other plants and herbs. Dr. Mercola says that itworks deep down at the command level, which controls your fat cells. He did advocatethe use of a healthy diet and exercise along with using it. I have less than 5 pounds tolose, but those last pounds and inches are the hardest. I thought that I would give this

product a try and then let you know what results I experienced first hand. I have beenkeeping a monthly record of my measurements. I will be interested in seeing if it will takeoff inches - and those last few stubborn pounds.

My daughter thinks that I am doing great for my age, but I believe there is alwaysroom for improvement. We need to set goals and aim to achieve them. I totallybelieve in rejuvenation and think that 60 to 100 is Middle Age. It really disturbs me, whenpeople refer to 60 year olds as “elderly.” I feel better at 77 than I did in my teens. I haveno physical limitations. From spending many years in the sun I acquired wrinkles - butthe foundation of my body - the bones are very strong from the Vitamin D. I shunsunscreen, because I know how it works. It blocks the formation of vitamin D…and thechemicals in it accumulate in the liver and harm it. Sunscreen is one of the causes of osteoporosis and rickets.

My body is ultra firm - no fat on my hips, backside or legs. People are amazed athow firm I am. I know that the information that I am giving you is the best there is - anddon’t discount it, because it isn’t coming from a doctor. Doctors in general know verylittle about good health; their primary focus has been on disease. I know this for fact. Ihave had doctors tell me that I knew far more about nutrition than they did and goodnutrition is what builds a healthy body. Poor nutrition destroys it.

I also credit our Creator for the guidance, which has led me to finding theanswers I needed to achieve results. There is a lot of misinformation coming fromthose who are looking to sell their products. I was told a long time ago that studies canbe slanted in order to provide the information that manufacturers give you, which in manycases is erroneous. I don’t believe everything I read, but the Creator has kept me on thestraight and narrow - and away from most products that were bogus. One does learn fromtrial and error, but it costs one time and in some cases causes health problems.

If I weren’t being guided, it would be all trial and error. I would not be as healthyas I am, if I didn’t ask for and receive guidance in every facet of my life. Whenpeople come to me I show them what I do in order to receive the guidance I am getting.Some people have told me that they questioned my dowsing, but when they got results itvalidated the information that they received. I always ask people, “Who would know moreabout the human body than its Maker?”

Healthfully Yours,

Barbara Charis

P.S. A good friend sent the following quote: “While health may not be everything, withoutyour health, nothing else matters”. - Royden Brown



Sources: http://products.mercola.com/biothin/?source=nl


Mold: Serious Side Effects and Solutions

Molds are simple microscopic organisms, present virtually everywhere w orld-wide, indoors and outdoors. Molds, including all mildew, mushrooms and yeast arefungi and are needed to break down dead material. Damp weather and moisture promotesindoor mold growth. Outdoor mold thrives in gutters, soil, rotten wood and fallen leaves.

Bathrooms, kitchens, basements, carpets and houseplants need to be checked for mold.It also gets into furniture, books, stuffed toys, dirty clothes hampers and garbage cans. Itthrives in humid, dark conditions with little air circulation. Add heat and humidity above50% and mold proliferates rapidly. Mold is not always harmless. It can impact one’shealth negatively.

Molds in order to grow digest organic material, which is eventually destroyed by

mold ingesting it. Molds release a multitude of lightweight spores, which in many casesbecome airborne and find their way to other locations. These locations can becomeinfested and toxic.

The most common indoor molds are Claudosporium, Penicillium, Aspergillus andAlternaria. Stachybotrys (pronounced “stacky-bow-triss”) chartarum known as“black mold,” is not uncommon and certainly not rare. Stachybotrys may produce

compounds that have toxic properties known as mycotoxins. Mycotoxins are produceddepending upon what the mold is growing on, conditions such as temperature, PH andhumidity. Mycotoxins can appear in both living and dead mold spores.

While stachybotrys is growing, a wet slime layer overlays the spores, preventingthem from becoming airborne. When the mold dies and dries, air currents or handling can cause spores to become airborne. Stachybotrys chartarum (alsoknown as Stachtbotrys astra) is a greenish-black mold that can grow on material with ahigh cellulose and low nitrogen content, such as fiberboard, gypsum board, paper, dustand lint. Growth occurs when there is moisture from water damage, excessive humidity,water leaks, condensation, water infiltration, flooding or a combination of the above.Constant moisture is required for growth.

Mold Types: The EPA estimates indicate 50 to 100 common indoor mold types

have the potential for creating health problems. Common ones mentioned above,such as, Claudosporus and Alternaria molds that produce mycotoxins, such asStachybotrys and Trichoderma, can pose a serious health hazard. If you suspectexposure to mold or are concerned about mold exposure, laboratory tests are available.There is a simple at home test that allows you to detect the presence of mold through aneasy to use petri dish collection process. When sensitivity to mold occurs, bothimmediate and delayed, tests should be performed by a licensed and clinically certifiedlaboratory. Immuno Laboratories, widely recognized as the leading toxic food testingfacility in the world, offers multiple airborne/food allergy assays.

The lgE Airborne and Food Allergy Assay detects the following molds:

1) Aliternaria

2) Aspergillus

3) Candida

4) Cladosporium

5) Penicillium

Why do we need to be alert as to mold? Mold creates the following negativehealth effects:

* Allergic reactions

* Chronic Fatigue (body aches and pains)



* Cough - dry and hacking

* Dizziness

* Eczema (Dyshidrotic) causes tiny blisters on hands

* Eczema (Nummular) which looks like ringworm

* Eye Irritation with burning, watery or reddened eyes

* Fever

* Flu-like symptoms

* Food intolerances

* Headaches - Migraines

* Immune system suppression

* Irritable bowel syndrome

* Lung problems

* Memory impairment

* Mood swings

* Nasal and sinus congestion

* Nausea

* Nose bleeds

* Nose or throat irritation or both

* Respiratory problems including asthma

* Skin rashes or irritation

Unexplained symptoms can sometimes be attributed to mold. People who are most

affected by mold are the young, the elderly, those who have respiratory conditions andmany whose immune systems have been compromised by eating too many unhealthyfoods. This covers many in our society today. Eating, relaxing and sleeping in a home fullof allergy antagonists like mold, mildew and fungus presents your body with additionalchallenges which may lead to a worsening of your symptoms.

How do we know if toxic mold is present? If you can see or smell mold inside your home, office or school, take steps to eliminate the excess moisture and safely clean upand remove the mold. Be aware that mold infestation may hide underneath or behindwater-damaged surfaces or behind walls or ceilings. If a mold-allergenic individual hassome of the symptoms listed above, it would be wise to check for contamination…even if mold is not visible. Numerous commercial self-testing mold kits are available at hardwarestores, on the Web and at the Whole Foods Market. One word of Caution: Air samplings may not indicate mold spores, especially if those are not airborne and molds

that are dead - which are just as toxic as live molds.

Recommendations for Mold Prevention and To Alleviate Severity:

* Air ducts should be checked as they may be contaminated

* Stop any sources of leaks or flooding

* Weatherize the building to prevent an excessive amount of humid air fromentering

* Use an air conditioner or dehumidifier during humid months to keep humidity

level below 50%



* Clean and/or replace a ir conditioning filters periodically

* Change the water frequently in the dehumidifier to prevent mold from forming

* Use exhaust fans in kitchens, utility rooms and bathrooms to remove excessheat and humidity

* Use mold inhibitors that can be added to paints

* To remove mold and mold food from non-porous surfaces, use hot soapy water and 20 Mule Team Borax or bleach (if an item is colorfast)

* Using bleach straight from the bottle is less effective than a 10% dilutedhousehold bleach; make sure there is adequate ventilation. Use a high qualitydust mask; place contaminated materials in bags for disposal

* Wear gloves and mask to limit your exposure to mold, when cleaning

* Remove carpets and other porous materials that have become infested with

mold

* Bag and dispose of all material that may have toxic residues

* Avoid carpeting bathrooms or utility rooms

* Do not let water stand in air conditioning or refrigerator drip pans

* Clean ceiling fans monthly

* If closets are damp, keeping a light on can prevent mold and fungus growth

* Wipe down refrigerator and freezer door seals. Throw away leftovers and oldproduce

* Outside, have fallen leaves and decaying plants removed. Compost needschecking for mold, too

* For areas of high contamination, or in excess of 10 sq. ft., professional servicesare recommended

Check www.epa.org for more information on mold remediation and testing

Once mold starts to grow in insulation or wallboard, the only way to deal withthe problem is by removal and replacement. In areas where flooding has occurred,prompt cleaning of walls and other flood-damaged items with the diluted 10% chlorinebleach is necessary as a first step to prevent mold growth. Never mix bleach withammonia as toxic fumes result.

If you suspect you are ill due to mold exposure in a building. It could be “Sick

Building Syndrome.” If this is the case, you should probably vacate the home or building. Until the cause and presence of mold is evaluated and removed, if necessary byprofessionals.

The New York Times on the web published an article by Lisa Belkin (exerpts)August 12, 2001:

Is Mold Really Dangerous? Ask Melinda Ballard who began coughing up blood andsuffering memory loss while living in this 22-room, 11,000 sq. ft. mansion. Her husbandlost his ability to focus - and his job was terminated. Melinda Ballard’s house hasbecome the emblem of the mold invasion.

One of the investigators hired to conduct various tests - David Straus - barelylasted 30 minutes. ““Walking into that house was one of the biggest mistakes I ever made. None of us was wearing any protection. I was standing on the staircase, and all of a sudden I didn’t feel very good.” Straus spent the next four hours lying in Holder’s truck,crawling out only to vomit. He lost 25% of the hearing in one ear, and the damage seemsto be permanent.



Belkin’s article continues: That is the thing about toxic mold, many of its symptomsare documented and real…and lately, the slimy black growth, with names likestachybotrys chartarum, aspergillus and penicillium seems to be everywhere - in statelyhomes and housing projects, courthouses and libraries, factories and schools.

It is interesting to note that mold was mentioned in the Bible. Read Leviticus14:35-48, which was believed to have been written 3,400 years ago .from 1450-1400 BC…and learn that Our Maker spoke directly to Moses and Aaron about :greenish”or “reddish” strakes (mold) in the home, which are deeper than the surface. It wasconsidered a plague called leprosy.

A friend had a serious problem with mold, which caused her a great deal of physical discomfort. She spent a good deal of money trying to get rid of this problem.She also lost a pet who was affected by the mold. Toxic mold can harm animals, too, aswell as, people.

The CDC (Center for Disease Control and Prevention) suggests consulting aphysician, if you run into a health problem. Make sure it is one who has had experiencein treating health problems related to mold exposure.

Hopefully this information will help you make informed decisions, if you face

mold contamination. It is pays to be aware that toxic mold exists and what seriousside-effects you could experience, if you have been exposed to toxic mold. However,knowing that there are solutions, can give you the ability to overcome it.

Healthfully Yours,

Barbara Charis

Sources: http://healthandenergy.com/mold_dangers_&_remedies.htm

http://betterhealthusa.com/public/183.cfm


Fermented Foods: Facts Versus Fiction

Many of us have heard that fermented foods, such as, yogurt, kefir, sauerkraut,

miso, tempeh, etc. wi ll benefit us health-wise. We were told that fermenting foods

preserved them, replaced beneficial bacteria in the intestines, would make them easier todigest and would help extend the human lifespan. Is this information true or false? Fact or Fiction?

Does fermenting foods preserve them? Yes, but at what cost! Is it beneficial to eatfoods which have been fermented ? Is a longer shelf life a plus or a minus?

What exactly is fermentation? It is the process whereby food starts todecompose, until it has completely rotted. To halt the fermentation process, either salt, vinegar or extreme cold is used to inhibit the growth of the bacteria living in the food.Many fermented foods are heavily salted. This kills and inhibits the life force in the food. Itprevents the native bacteria from multiplying to the point where putrefaction occurs. Saltis not harmless . It throws the body out of balance in high amounts. Pickles, sauerkraut,cheese and other fermented foods are very heavily salted. Foods preserved with salt

should not be included in the diet of health-oriented humans. .

Vinegar is another popular additive used in fermenting foods. Vinegar itself is

the result of fermentation and is used in concentration to halt the decay of fermented food. Vinegar, impedes digestion, destroys healthy blood cells, and irritatesthe membranes. Pickles and other foods which have been soaked in vinegar are renderedtotally indigestible. Many times the digestive juices can’t penetrate the food preserved byvinegar, and so the fermented food passes through the system undigested. A fewfermented foods, such as, beer and yogurt, are not preserved by vinegar or salted. Theyare bottled to inhibit the growth of bacteria or kept at low temperatures.

Do these preservation methods sound as if they would benefit your body?Extreme cold will change the nutrient value of food within a short period of time.



Many are unaware that frozen foods have a limited shelf life. People formerly used to usecold cellars to store foods. However, this is not a good answer either, because foodcontinues losing nutrient value, after it is harvested. There is a major nutritional differencebetween fresh food and food that is months old.

What about replacing beneficial bacteria? Many people believe that they canreestablish good bacteria in the intestines by eating fermented foods. It soundsgood, but there is little scientific proof that this works. Much research has beendone to see, if this is possible. According to a study reported in the American Journal of Clinical Nutrition, the influence of “dietary micro flora (bacteria) on the large intestinemicro flora is unsubstantiated.” The researchers also discovered that even eating two

pounds daily of true Bulgarian yogurt “failed to elicit a response in the intestinal flora.”

It is not easy for beneficial bacteria to survive the hydrochloric acid in thestomach, if they truly exist in these fermented foods that people are eating. For example, studies have been done on different yogurts in the marketplace Many yogurtshave been tested for bacteria, before they have gone through total processing. What theymay have started out with was considerably higher bacteria-wise than what they woundup with. Many do not have the amount of healthy bacteria that they are claiming. Peopleare being misled as to the amount of good bacteria in the commercial products they arebuying. Some yogurts have little, if any. In addition, do good bacteria survive the tripthrough the stomach acids on their way to the intestines? What about fermented foods aiding digestion? When a person eats a rotten or

spoiled food, the body gets rid of it as quickly as possible through the eliminationsystem. If it is extremely putrefactive, diarrhea ensues. When the food is fermented,there will be an increased movement in the intestines. Some may think this is of benefitto them, but in reality the body is simply trying to expel a substandard food.

The idea that fermented foods could make digestion easier most likely came

from the observations of people who could not stomach whole milk, but couldeat yogurt or other fermented milk products Realize this that over 70% of the world‘sadults can‘t digest milk. They lack a digestive enzyme called lactase that is needed todigest milk sugar or lactose. Undigested lactose results in diarrhea, cramping andabdominal pains. Fermented milk products are low in lactose, and cause less discomfortthan unfermented milk. Lactic acid build-up in the body, which comes from eating dairyproducts, can cause a great deal of muscle tightness and pain, after an exercisesession.

Two things can be recognized from this discussion. First. Fermented foods don’taid digestion, but just happen to be low in lactose, which causes digestive stress.Foods don’t “aid” digestion. Digestion is a process whereby the body produces enzymesor hydrochloric acid, which breaks down a food so it can be digested. Foods, such asfresh raw fruit and vegetables, have their own living enzymes, which help facilitate thisprocess. However, unsuitable foods disrupt digestion (like milk and its products), not aidit.

The second thing, there are foods that were not designed for human beings toeat - and milk, milk products and soy in any form cause health problems. If a foodcan not be eaten in a natural unprocessed state, then it is not a suitable food for thehuman diet. If milk has to be fermented (or partially decomposed) before it can betolerated, it stands to reason that it wasn’t designed for human consumption. Eating the

wrong food causes radical damage in the human body.

Remember that foods cannot improve the digestive system, but the wrong foods

can impede it. Digestion is improved by allowing the digestive system to take a breakoccasionally by going on raw fruits and vegetable juices; or even a short water fast. Thiswill help in regenerating the digestive system - not by swallowing a fermented and rottedfood..

What are the down sides of eating fermented foods? How about the wasteproducts that are generated by indulging one’s appetite in this way? When foodsferment or decompose, waste products occur, such as alcohol. Fermented foods such assoy sauce contain alcohol. It may be a limited amount, but it can affect the cells in thebody. Ammonia is another byproduct. Fermented soy may contain as much as 15%.This is not something beneficial; it is harmful in any amount. Vinegar, in the form of



acetic acid, also occurs from fermentation. Vinegar gives fermented foods their sharp or sour taste. Vinegar causes a food preserved and filled with vinegar to becomeindigestible. There is another acid formed by fermenting foods, lactic acid, as mentionedearlier, which is not something the human body needs. It is a waste product. Carbonic

acid is found in fermented foods as well as, soft drinks. All of these acids are the wastesproduced by the bacteria which are feeding on the decomposing “fermented” foods.

What about extending the human lifespan? We have been told that people in theCaucasus region of Russia were long lived, because they ate yogurt and kefir.This information was first attributed to an overly-enthusiastic researcher named IlyaMetchnikoff who visited the Bulgarians around the turn of the 20th century. He drew a

correlation between the longevity of the people in the area and their consumption of yogurt and kefir. There were no scientific studies done to determine the validity of hisobservations.

Other health writers since then accepted Metchnikoff’s theory as truth and lettheir imaginations work overtime. The truth is this: There has never been anyvalidated research which indicates that yogurt or any other food has “life-prolonging”properties. One nutritional researcher, Beatrice Trum Hunter, states that “the yogurt inthe long-lived Bulgarian’s diet was by no means the reason. The generous quantities of home-grown vegetables and their stress-free lifestyle played vital roles in health andlongevity of these people.

A long life, full of happiness and well-being, has as one of its requirements thatwholesome natural foods in an unprocessed state would make up the diet.Fermented and rotting foods could not be considered wholesome or natural in any way.No way, could yogurt or any other fermented food be presented as longevity foods with“miraculous” properties by those who don’t have the scientific research to back up their claims.

Why these foods are lower in nutrient value. Foods highest in nutrition are freshand unprocessed. As soon as a food is tampered with in any way, nutrient lossoccurs. The longer a food is held in storage, the lower it becomes in nutrition. Fermentedfoods are usually processed or destroyed in some way. You can eat a pickle that wasonce a cucumber, perhaps one to two years ago. It is doubtful, if it has any value. Manytimes, foods are first heated to a high temperature before fermentation is allowed tooccur. Milk is first heated or pasteurized to kill off all bacteria. Then a specific bacterialstrain is added to ferment it into yogurt. If heat is not used, then the food is often

chopped, sliced, smashed or blended. Whenever foods are cut, chopped or sliced to startthe fermentation process, rapid oxidation of the food and nutrient loss occur. For example, a whole head of cabbage does not readily ferment, but if you bruise or chop itinto pieces, then the bacteria will do their natural job of finishing the decompositionprocess.

Another reason given for eating fermented food - they are high in B-vitamins; or

they may help the body to produce more B12 in the intestines. However, this is afallacy. According to research, the levels of B12 appear to be reduced by eatingfermented foods. A Bulgarian report indicates that the bacteria within yogurt use the B12for their own growth. The B12 in kefir (a fermented milk drink) decreases in proportion toits fermentation. Instead of adding nutritional benefits to the food, fermentation decreasesvitamin and mineral availability.

Let’s check out Soy: Many fermented foods eaten in the world are derived fromsoybeans. They originated in the Orient, but in the last few years sales havegreatly increased in the United States. However, does this mean that they are healthyfor us? You probably are more aware by now of the lack of value of fermented foods, butsoy contains goitrogens which affect the thyroid and fermenting soy does not removethese goitrogens. It also contains very high levels of aluminum and manganese. Inaddition it contains hemagglutinin a clot-promoting substance that causes red blood cellsto clump together. These clumped cells are unable to properly absorb and distributeoxygen to the tissues. 91% of the soybeans grown in the US are now geneticallymodified Now, let’s look at some soy foods:

Soy Sauce or Tamari: This is the most popular fermented soy product. It is a liquidmade from fermenting soybeans and sometimes wheat in large barrels. The end productis a very dark and salty liquid. It contains ammonia, alcohol and various acids. It is also



18% salt.

Miso: Another high-salt fermented food made from soybeans principally. It is used ingreat quantities by the Japanese, which makes them the highest salt-consuming nationon earth with the highest rate of stomach cancer attributed to their high intake of fermented and pickled foods.

Tempeh: This is not a widely known fermented soy food yet, but it is being aggressivelymarketed by the soy industries in this country and our Department of Agriculture.Tempeh is a cake of souring soybeans that have a heavy layer of grey-white moldgrowing all over them. This heavy layer of mold is supposed to make the soybeans more

digestible (incidentally, soybeans are probably the hardest to digest of all beans; none of which are easy to digest).

Research in the last 15 years has shown that there are a dozen different toxinsproduced by molds. Different molds produce different toxins. Aflatoxin is the bestknown toxin and is a potent cancer-causing agent. All molds, however, produce their ownunique toxin. Cooking does not destroy the toxins produced by mold. Why anyone wouldeat a food covered with mold is a mystery.

Other fermented foods:

Dairy has already been covered, but there is a another dark side toyogurt…Research in the last 10 years has connected it with the growth of cataracts. Acataract is a cloudiness over the lens of the eye. In severe cases it can cause blindness.

In animal experiments, all animals that were fed yogurt exclusively for several monthsdeveloped cataracts in both eyes. In parts of India where yogurt is a big part of the diet,the incidence of cataracts is very high. Researchers finally decided that some individualsmay develop cataracts if they eat foods containing high amounts of galactose (a sugar less soluble and sweet than glucose). Yogurt is one of the highest foods in galactose.Most commercial yogurts are 22% to 24% galactose. It is not the “Perfect” diet food. It ishigh in saturated animal fat and although plain yogurt has 154 calories per cup; 80% of all yogurt eaten is the sweetened fruit-flavored variety, which has 275 calories a cup.There is nothing magical or healthy about eating yogurt. It is not a longevity food.

Cheese is a popular fermented food: Let’s discuss rennet. The fermentation processin the making of cheese is by adding rennet to milk. Rennet contains the enzyme renninwhich is found in the stomach of a cow. How is it obtained? The stomachs of cows arescraped in order to obtain rennet. These stomach extracts are then added to milk for

curdling the cheese. Next time you feel tempted to eat cheese think about thisprocedure, Cheese is a food that is continually rotting…mold forms on it fairly rapidly. Itis definitely not a health food.

Buttermilk, kefir and sour cream: These foods are substandard and highly over-rated.dairy products, which can produce unhealthy benefits in the human body. Buttermilkfrequently has sodium added to it; kefir is usually sweetened; and sour cream has tohave preservatives to keep it from becoming totally putrid. Sour cream is exactly that -cream that has soured and gone bad. Most dairy products have been adulterated, beforebeing sold. Pasteurization destroys bacteria and nutrients…and no unnaturalsupplementation will make this food nutritious.

Pickled vegetables should not be eaten. They are heavily salted, spiced andpreserved. Think of the Japanese with their high rate of stomach cancer who eat this typeof food. The best way vegetables should be eaten - in salads or juiced.

Last, but not least: Sourdough bread, fermented “nut” cheeses, salt-less sauerkraut andthen there are fermented drinks, such as beer and wine. .I am sure that there are other foods that people have experimented with, but these are the main ones… TO AVOID.

There are two things you need to know about these and all other fermentedfoods. First these foods are not something we need in our diet. They offer no specialnutrients, contain no “beneficial” bacteria and have no ability to extend our lives.Secondly, all fermented foods contain harmful bacterial waste byproducts as well asexcessive salt, vinegar, acids and toxins.. They offer nothing to benefit the body.

In order to be hea lthy people need to eat a bio-chemically perfect diet of fresh,



raw, unprocessed fruits, vegetables, nuts, specific seeds, such as, chia, hemp or flax; and specific sprouts. No soy sprouts!!! Eating rotting, putrefying anddecomposing food is a habit, which needs to be eliminated; along with meat-eating and junk food. Dedicated health seekers should not find it hard to give up foods that providetoxic waste.

The above information that I gathered came mainly from the Natural HygieneSociety: www.rawfoodexplained.com However, it is something that I haveknown and followed for years. It feels great to wake up every morning feeling good.Truth is simple, not complex. If people ate right they would never get sick. Eating right is95% of the key to good health and longevity.

Healthfully Yours,

Barbara Charis

P.S. I personally eat a small amount of other foods, besides fruits andvegetables. Two categories that I also advise people to avoid…dairy and grains.


Alcohol: Beneficial or Detrimental?

My personal viewpoint on alcohol: It isn't something I consider to be healthy, butI will have a margarita or coffee amaretto occasionally. I was really surprised,when I started reading information, which wrote about drinking alcohol as somethingpositive health-wise.

A friend sent me an email related to Alcohol and Health, which stated: Moderatedrinkers tend to have better health and live longer than those who wereabstainers or heavy drinkers. In addition to having fewer heart attacks and strokes,moderate consumers of alcoholic beverages (beer, wine and distilled spirits or liquor) aregenerally less likely to suffer strokes, diabetes, arthritis, enlarged prostate, dementia(including Alzheimer’s disease), and several major cancers.

The email Alcohol and Health went on to say: Reviews of research evidencereport a strong, consistent relationship between moderate alcohol consumption

and reduction in cardiovascular disease in general and coronary artery disease

in particular. On the basis of its extensive review of research, the National Institute on Alcohol Abuse and Alcoholism (NIAAA) reported that moderate drinkers have thegreatest longevity. It also found that moderate drinking is beneficial to heart health,resulting in a sharp decrease in heart disease risk (40%-60%). This is important becausecardiovascular disease is the number one cause of death in the United States, and heartdisease kills about one million Americans each and every year.

What is moderation? According to medical researchers, it is described as one tothree drinks daily. The NIAAA (in this Alcohol & Health Email) considers

moderation for a man as 4 drinks on any day with an average of 14 drinks per week. For women, it is consuming three drinks on any day and an average of 7 drinksper week. According to the Dietary Guidelines for Americans it’s 1 drink per day for women and 2 drinks daily for men. They do warn expectant mothers: Don’t drink. Itcauses birth defects and fetal alcohol syndrome (a disorder marked by mental retardation

and behavioral problems).

A standard alcoholic drink is:

* A 12ounce can or bottle of beer (3-6% alcohol)

* A 5-ounce glass of dinner wine (15% alcohol)

* A shot (one and one-half ounces) of 80 proof liquor or spirits such as, vodka,tequila, or rum either straight or in a mixed drink (40% + alcohol)

The Alcohol & Health email also stated that it didn’t make any difference whatkind of alcoholic drinks were consumed. I didn’t agree with this information as anutritionist. In my studies I have found that grain based alcohol can be very harmful to



the human body. It can actually set a person up for addiction. I have found that peoplewho are allergic to grains (of which there are many) can not handle whiskey, or other drinks derived from grain. I have found that many do better with tequila, which is derivedfrom cactus. Wine is also better than hard liquor derived from grains. Red wine has morenutritional value than white wine. Rum which is derived from sugar cane is another alcohol, which some can handle. Brandy which is derived from fruit is more acceptable. Aperson’s unique biochemistry determines which alcoholic drink they could handle. If theperson would drink his/her specific drink, it would not become addictive. I determine thisinformation, when I do consultations.

I went into the internet to check out other information on alcohol. I came across

information from the National Institute on Alcohol Abuse & Alcoholism (NIAAA),which wasn’t so rosy. The NIAAA is also the organization, which is promoting alcoholin Alcohol & Health. It stated “Overall, more life years are lost due to alcohol than “saved”through its beneficial health effects on the heart and blood vessels (when consumedmoderately). In developed countries alcohol is the 3rd most important risk factor for disease; only exceeded by tobacco and high blood pressure.” There was informationsaying that alcohol can play a great role in causing depression. 3 in 10 adults drink atlevels that put them at risk for developing alcoholism, liver disease and many other problems. Alcohol abuse or drinking causes 100,000 deaths a year in the US. Accordingto the World Health Organization, worldwide alcohol causes 1.8 million deaths.

The Nutrition Committee of the American Heart Association reported that “Thelowest mortality occurs in those who consume one or two drinks per day.” A

World Health Organization Technical Committee on Cardiovascular Disease asserted thatthe relationship between moderate alcohol consumption and reduced death from heartdisease could no longer be doubted. But the benefits are not limited, important as theyare, to reductions in heart disease. The article stated that it had proven beneficial for diabetes, Alzheimer’s disease and other dementia. My note: I seriously question thisNutrition Committee of the American Heart Association's information in regard todiabetes, Alzheimer’s and dementia; and wondered who funded these studies? I don’tknow of any serious nutritionists who believe that alcohol has nutritional benefits.

The report cited a study done in France which found that moderate drinkinglowered the risk for Alzheimer’s 75% and even lower for dementia, 80%. Knowingthat alcohol wipes out B vitamins, which the brain needs to function…made me leery of this information. Alzheimer’s is not caused because one is not getting enough alcohol.Mental problems can be caused, because the brain isn’t getting the nutrients it needs.

Hard liquor particularly has no nutritional value for the brain. Beer may have some Bvitamins, but it also has excessive minerals, which people need to know about.

The process of beer making requires such hard water that manufacturers have toadd 35 times more minerals than are present in the water supply, using vastquantities of gypsum, Gypsum is a calcium-sulfate used in the making of plaster of paris. The use of gypsum is for increasing the calcium content of the water. Beer drinkersare unaware that they are drinking plaster of paris…which contributes to serious kidneyproblems. Hops which are also used in the beer making can cause loss of sensation inthe nerves and irritation to the bladder. In addition, most beer drinkers are overweight. Iwouldn’t say that beer would be the best choice in a drink. This information came fromDr. Norman Walker’s book Natural Weight Control. He wrote 10 books on the subject of health and lived about 110 healthy years.

Alcohol and Health (Cont): Alcohol vs. Lifestyle:

Why drink to reduce the risk of heart disease? Wouldn’t eating a good diet,

exercising, and losing weight do the same thing? Their answer was: No, it wouldn’t.The moderate consumption of alcohol appears to be more effective than most other lifestyle changes that are used to lower the risk of heart disease and other diseases. For example, the average person would need to follow a very strict low-fat diet, exercisevigorously on a regular basis, eliminate salt from the diet, lose a substantial amount of weight, and probably begin medication in order to lower cholesterol by 30 points or bloodpressure by 20 points. My note: The right diet prevents heart disease, but the medicalindustry is not interested in this. Few in the medical establishment study nutrition…itwouldn’t benefit them financially.

In this report it mentioned that Exercising Can’t Replace the Benefits of Drinking



in Moderation:

Researchers at the National Institute of Public Health in Denmark studied about12,000 men and women over a period of 20 years. The investigators found:

* The lowest risk of fatal heart disease occurred among those who both drank moderatelyand exercised. They had a 50% reduced risk compared to non-drinkers who didn’texercise. (Moderate drinking was defined as consuming an average of up to 2 drinks per day for both men and women. This is twice as high as the US federal recommendation for women).

* A higher risk was found among (a) those who abstained from alcohol but exercised and(b) those who drank in moderation, but didn’t exercise. In both cases the risk of heartdisease dropped about 30% compared to abstaining non-exercisers.

* The highest risk was found among those who neither drank nor exercised. Their risk of dying from heart disease was twice as high as those who drank moderately andexercised.

Moderate drinking and exercise are cumulative in their positive effects on thecardiovascular system. Doing one is better than nothing, but doing both is the bestchoice of all and dramatically reduces the risk of death from heart attack. The same isalso found for all-cause mortality. The article also said that following a good diet alongwith moderate alcohol consumption was even more beneficial.

The major problem with the information in this Alcohol and Health report is thefact that many people can’t really handle moderate drinking. For example, weknow that the French drink wine at their meals on a regular basis. Their children are alsointroduced to this habit at the family dining table. In my research for this blog, I found outthat the French people have the highest rate of alcoholism worldwide.

In addition, A big problem with the young - they have no comprehension that

alcohol is harmful to their bodies and brains, so their idea of a good time is toget drunk. It doesn’t take too long, before they develop serious mental and physicalproblems, because of their consumption of alcohol. According to the American Councilfor Drug Education there are 4,5 million adolescents among our nation’s alcoholics andproblem drinkers. Nearly half of all Americans over the age of twelve are consumers of alcohol (although most drink only occasionally) but adolescents are disproportionatelyinvolved in alcohol-related automobile accidents, the leading cause of death among

Americans 15 to 24 years old.

The Center for Disease Control (CDC) asked the question: How does alcoholaffect a person? Their answer: Alcohol effects every organ in the body. It is acentral nervous system depressant that is rapidly absorbed from the stomach and smallintestine into the bloodstream. Alcohol is metabolized in the liver by enzymes; however,the liver can only metabolize a small amount of alcohol at a time, leaving the excessalcohol to circulate throughout the body. The intensity of the effect of alcohol on the bodyis directly related to the amount consumed.

There a re people who shouldn’t drink:

* People who have chronic hepatitis C (or other forms of chronic hepatitisinfection)

* Thin people - those below average body weight (60 kg for men) and (50 kg for

women)

* People with a family history of alcohol addiction in parents, siblings,grandparents, etc.

* People with mental health problems (including anxiety or depression) and/or sleep problems.

* People who are or have been dependent on other drugs

* People who have a poor diet or are under-nourished



* People taking medications or other drugs, if contraindicated

* Older people, because their bodies may be less able to handle alcohol need todrink less

* People who have a family history of cancer or other risk factors for cancer

* People who are told not to drink for legal, medical or other reasons

People who choose not to drink should not be urged to drink to gain anypotential health benefits, and should be supported in their decision not to drink.

Non-drinkers can use other strategies, such as, regular exercise, giving up smoking, ahealthy diet, to gain protection against heart disease. Unfortunately, many people thinkthat they are eating a healthy diet, but are eating foods that are contributing to heartdisease. Did you ever have a doctor tell you what to eat to prevent heart disease?

The Alcohol and Health report stated that people with cancer and dementiawould benefit by drinking, but this information isn’t valid. Many studies have beentwisted by those with a financial interest in the information gathered. I asked myself:“Who funded these studies?” “Why is alcohol being promoted?” It is not a product thatcontributes nutrients to the body. It depletes them. Alcohol can be very aging to the skinand the body. I was told years ago that gin made with Juniper berries deteriorates theskin. Women that drink age faster than those who drink moderately or abstain. Vodka,whether it is made with grains or potatoes can be very damaging to the body and skin,too. The article said that alcohol contributed to longevity, but most of the people that I

knew who drank didn’t live that long.

Under the Dangers of Alcohol on the internet, I found the following information:Alcohol damages every organ in the body, even if you don’t consume it in large

amounts. Additionally, if you happen to consume it in big doses, it may damage your heart, liver, brain and other organs. When alcohol enters the brain it numbs nerve cells,slowing down their ability to do their work. If a drinker continues to drink, the nervecenters within the brain may lose control over mental acuity, speech, balance and vision.

Alcohol depresses the activiy of your heart muscle and speeds up your pulse. If you drink too much, fats accumulate in the liver. Continued heavy drinking rapidlyinduces liver disease; cirrhosis and alcoholic hepatitis; and eventually will lead to liver failure or liver cancer. Other side effects of excessive drinking are heart failure, varicoseveins in the esophagus, stomach bleeding and inflammation of the pancreas. Alcohol

poisoning can lead to irreversible brain damage.

The disorders produced by drinking in excess are very costly to society in termsof human suffering and economic hardship. Again information coming from theinternet attributed to NIAAA: “Alcohol is typically found in the offender, victim or both inabout half of all homicides and serious assaults, as well as in a high percentafe of sex-related crimes, robberies, incidents of domestic violence, and alcohol-related problemsare disproportionately found among juvenile and adult criminal offenders.” My question is:Why is the NIAAA contributing to the report on Alcohl and Health, when they know thedownside of drinking?

All states in the United States have adopted 0.08% (80 mg/dL) as the legal limit of operating a motor vehicle for drivers aged 21 years or older. However, driversyounger than 21 are not allowed to operate a motor vehicle with any level of alcohol in

their system. Note: Impairment due to alcohol use begins to occur at levels well belowthe legal limit. Drinking and driving can be a dangerous combo for all ages..

Drinking moderately may work for some people, but can be a risky propositionfor those who have psychological problems. Alcohol can produce a euphoriccondition, which gives people false confidence. This is why so many are involved inautomobile accidents. I have seen people who were very inebriated,, insist on being giventheir keys, so they can drive. Alcohol abuse is a very serious problem. Almost everyfamily has suffered in some way, because of this problem. It really disturbed me to seedrinking promoted, because it can escalate - when the wrong people start down this road.

There are approximately 18 million who suffer from alcoholism in this country.Alcohol is youth’s largest drug problem, killing 6.5 times the number of youth



than all illicit drugs combined. It also contributes dramatically to teenage motor vehicle crashes, other severe injuries, suicide, date rape and school problems. 40% of allhospital beds in the US are being used to treat health conditions that are related toalcohol consumption.

I seriously question whether moderate drinking is a panacea for society’s healthproblems. I see this article on Alcohol and Health in a far different light. It is taking avery light view on something which could set many people up for a lifetime of problems.Not everybody has the ability to drink moderately.

Healthfully Yours,

Barbara Charis


Lower Your Risk of Alzheimer's Disease & Dementia

In 1956 I spent a small fortune on a set of aluminum cookware and beautifulaluminum coffeemaker. Shortly thereafter I received a phone call from my father in Pennsylvania. He told me how he just read about how dangerous aluminumcould be for the brain. He said that it could build up in the brain and cause major problems. He told me to note what happened, when I cooked tomatoes in an aluminumpot. There was a visible change in the pot’s appearance; tomatoes were great at leaching

aluminum out. I didn’t want to chance hurting my family or myself, so I threw out theentire expensive set.

In 1961 I became friends with a lady who was using an a luminum coffeemaker . Itold her about the toxicity of the aluminum. However, she didn’t take me seriouslyand failed to heed my warning. We were friends for many years - and sad to say thiswoman developed Alzheimer’s in her early fifties. She eventually died from this disease.

Over the years more information surfaced on the dangers of aluminum.. Manylearned about the toxicity of anti-acids and antiperspirants that contained aluminum. Howmany know about the danger of using aluminum to wrap up food leftovers? I am reallyglad that I listened to my father.

There are more than four million people in the United States who suffer from

Alzheimer’s disease.Many researchers today also attribute an increase inAlzheimer’s to mercury, which is prevalent in seafood, dental amalgams,vaccines, but there are other causes. Smoking and heavy drinking are two of the mostpreventable risk factors for Alzheimer’s. Not only does smoking increase the odds for those over 65 by nearly 79%, but researchers at Miami’s Mt. Sinai Medical Center warnthat a combination of these two behaviors reduces the age of Alzheimer’s onset by six toseven years. When smoking stops, the brain benefits from improved circulation almostimmediately, no matter our age. However, brain changes from alcohol abuse can only bereversed in its early stages.

For many years we were told that there was little we could do to preventAlzheimer’s Disease and Dementia. All we could do was hope for the best andwait for a pharmaceutical cure. However, the truth is much more encouraging. Newresearch reveals that lifestyle factors play a major role in protecting your brain as you

age. The risk of Alzheimer’s disease and other dementias can be reduced by eating right,exercising, staying mentally and socially active, and lowering one’s stress. By leading abrain-healthy lifestyle the symptoms of Alzheimer’s Disease could be eliminated entirely,slowed down or even reversed.

The six Keys to a brain-healthy lifestyle:

* 1. Regular exercise: It reduces your risk of Alzheimer’s disease by 50%. It slowsfurther deterioration in those who have started developing Alzheimer’s. Aim for 30 minutesof aerobic exercise at least five times a week; walking, swimming or any other activitythat gets your heart rate up. Even routine activities such as, gardening, cleaning or doinglaundry count as exercise.

* 2. Healthy diet: Your brain needs a healthy nutritious diet to function well.



Focus on eating plenty of fresh fruits and vegetables, lean protein and heart-healthy omega fats. Evidence suggests that omega-3 fatty acids may help prevent Alzheimer’s disease and dementia. Food sources include cold water fish such as,salmon, herring and sardines. Fish oil is not recommended as it turns rancid rapidly. Avoid trans fats and saturated fats by avoiding full-fat dairy products, red meat, fast food,fried foods, and packaged and processed foods. Eating 4 - 6 small meals throughout theday, rather than 3 large ones; helps to keep the blood sugar levels steady Also avoidrefined carbohydrates, which spike glucose levels and inflame your brain. Daily servingsof berries and green leafy vegetables are very important for the brain. Green and whiteteas - 2 to 4 cups daily have proven benefits. Coffee also confers lesser benefits.Supplements are important too, as most foods don’t contain all the nutrients we need.

* 3. Mental stimulation: Those who continue learning new things throughout lifeand keep challenging their brains are less likely to develop Alzheimer’s diseaseand dementia. Make it a point to stay mentally active. In essence, “you need to use itor lose it.” Activities such as multiple tasks or requiring communication, interaction andorganization offer the greatest protection. Set aside time each day to stimulate your brainwith these brain-boosting activities: Learn something new, such as, a language, playing amusical instrument, reading the newspaper or a good book, or taking up a new hobby.Practice memorization, such as the 50 U.S. State capitals. Enjoy games, do crosswordpuzzles and riddles. Keep a journal to help you remember. Write down the details of your every day experiences to challenge your memory. Learn something new every day.

* 4. Quality sleep: Your brain needs regular, restful sleep in order to function

optimally. Sleep deprivation impairs your ability to think, problem-solve, andprocess, store and recall information. Deep, dream-filled sleep is critical for memoryformation and retention. Nightly sleep deprivation slows down one’s thinking and affectsone’s mood; setting one up for a greater risk of developing Alzheimer’s disease. Themajority of adults needs at least 8 hours of sleep nightly. In order to combat insomnia goto bed and get up at the same time to reinforce your natural circadian rhythms. If insomnia is a problem for you, don’t take naps. Ban television and computers from thebedroom. Reserve your bed for sleeping. Create relaxing bedtime rituals. Take a hotshower, write in your journal and then out with the light.

* 5. Stress Management: Stress that is chronic or severe takes a heavy toll on thebrain, leading to shrinkage in a key memory area of the brain known as thehippocampus. Stress hampers nerve cell growth and increases your risk of Alzheimer’s.Get your stress levels under control with these proven techniques: Breathe! Stress alters

your breathing and impacts oxygen levels in the brain. Quiet your stress response withdeep, abdominal breathing. Make relaxation a priority, whether it’s a stroll in the park,walking your dog, yoga or a chemical-free soak in the tub. Nourish inner peace. Regular meditation, prayer or reflection on a daily basis can help lower stress.

* 6. An active social life: Human beings are highly social creatures. They needthe mental stimulation of being with others. Many times as people age, theybecome isolated from others. Studies show that the more connected people are, thebetter they fare on tests of memory and cognition. In order to connect: volunteer, join aclub or social group, visit a local community center, take a class, telephone friends or email them, get to know your neighbors, make a weekly date with friends, get out to themovies, the museum, the park, etc. Commit to spending quality time with familymembers and friends on a regular basis. Find something you enjoy doing together,whether it is going to the theater, dance lessons, daily walk or sharing a morning coffee.

Try new things, such as going to a new restaurant or going on a day trip to a place you’venever been before. Keeping up with social activities will keep your brain stimulated.

There are studies being done now with certain supplements, such as:

Alpha Lipoic Acid: New research has identified ALA as a critical nutrient in thetreatment of AD.For example, one study found that alpha lipoid acid protects against Alzheimer’s by preventing oxidative stress and free radical production. In this study 600mgs of alpha lipoid acid was given daily to patients with Alzheimer’s disease for roughly ayear, helping to stabilize the condition. Alpha lipoid acid and vitamin E worksynergistically to prevent free radical damage to brain cells during strokes according tonew research. Therefore take 300 - 600 IU of natural vitamin E, in conjunction with alphalipoid acid. Natural vitamin E must be used; not synthetic.



Acetyl L-Carnitine: Recent studies show that Alzheimer’s patients do not havesufficient amounts of Acetyl L-Carnitine in their bodies. Acetyl L-Carnitine works bypreventing the build-up of amyloid plaque that damages brain tissues, thought to be acause of Alzheimer’s. A new study shows that acetyl L-Carnitine helps control amyloidplaque by inhibiting free radical action and preserving energy production in the brain.Giving patients Acetyl L-Carnitine was shown to slow down the progress of Alzheimer’s.However, Acetyl L-Carnitine supplements are very expensive. If your liver is functioningnormally, a less expensive and more natural way to increase the Acetyl l- Carnitine inyour body is by eating lysine-rich foods, such as, dark meat organic chicken, mercury-free fish, chickpeas or by using, Solgar’s L-Lysine supplements. Start by taking onecapsule per day and over two weeks work up to 4 capsules per day, 2 in the morning and2 in the evening. Additionally, the following supplements help the body produce lysine:

Vitamin C Complex (Solgar), organic chia seeds for a rich source of Omega 3 Fatty Acids, and a high quality B Complex.

If you are undergoing treatment with a doctor, make sure that these supplementsare acceptable and won’t interfere with any medication. Also avoid medicationswhose side affects destroy brain cells. Make sure you read the prescribing literature thatcomes with any medication you are using.

Minimize Glycation and the Production of AGEs (Advanced Glycation EndProducts): Glycation is a process where sugar and protein combine to form a

tangled mess of tissue. Glycated tissue is tough and the molecules are inflexible,leading to wrinkling not only of the skin, but also of important internal organs.Furthermore, glycated tissues then produce AGED advanced glycation End-Products.

How does one minimize glycation which results in the formation of amyloidprotein in the brain contributing to plaque or tangles? To minimize this glycation(and thus the production of AGEs) is by drastically lowering sugar intake.Unfortunately, most food today contains sugar or corn syrup. Corn syrup is to be foundthe worst in triggering glycation in the brain. It is best to use an herbal sweetener, suchas, stevia for even pure maple syrup and honey have excessive sugar.

Exercise is necessary in preventing Alzheimer’s. It helps reduce the amount of blood sugar and it also increases blood circulation to all the body, including thebrain. This reduces glycation and the production of AGEs, which contribute to theformation of amyloid proteins in the brain.

Endogenous glycation, which occurs in the body is associated with increasedoxidative damage. For that matter, AGEs and their by-products are linked to manyother age-related diseases, along with Alzheimer’s. AGEs age the human body faster than nature intended. Studies have shown certain nutrients may serve as glycationinhibitors, such as, calcium pyruvate and carnosine. They help in breaking down glycatedproteins. Certain plant extracts have also been studied for their potential to preventglycation. Among those showing promising results are cinnamon, black pepper, ginger,cumin and green tea.

Two Main Causes of Glycation:

* 1. High Glucose Level* 2. Eating Foods Cooked at High Temperature: Over 250 degrees

High Glucose Level: Continually high blood glucose promotes glycation as well asother aging processes and degenerative diseases. If glycation is to be reduced, then somust the intake of sugar from the diet. High sugar foods include potatoes, rice, pasta,and all grains (including bread).

Food manufacturers have added AGEs to foods, especially in the last fifty years,as flavor enhancers and colorants to improve appearance. Foods with significantbrowning, carmelization, or directly added preformed AGEs can be exceptionally high inthe pro-inflammatory and disease-initiating compounds. A very partial listing: donuts,cake, baked goods, french fries, barbecued meats, dark colored soda pop and evencoffee.

Yes, there are some good answers available now. Yes, there are things we can



do to slow down or halt the progression of Alzheimer’s Disease. I don’t knowanything worse than slowly losing all of one’s faculties and bodily functions. We do needto use this information to prevent this happening to us or the ones we love..

Healthfully Yours,

Barbara Charis


Healthy Tips for Keeping Your Weight Under Control:

In this day and age many are seeing their weight go up, up and up. Obesitylevels are out of control. What is causing this problem? I know for sure that whenyour body is not getting the nutrition it needs - it sets up a craving to keep eating more.Most people fail to realize that processed foods don’t have the nutrients their bodiesrequire. So, if one is constantly craving food, he/she needs to concentrate on eatingfoods that satisfy one’s nutrient requirements.

Processed foods contain empty calories. They don’t do anything for your health.Many people today are eating mainly junk food and drinking diet sodas. Theythink that low cal sweeteners are benefiting them, but they have no idea that they aredesigned to make them eat and drink more - they are not going to contribute to weight-loss. They are also dangerous to the brain..

A big problem that few realize…many people are dehydrated and they mistakethis for hunger. Are you in this category? Drinking enough water could help stop foodcravings in many cases. Are you really hungry or are you thirsty? There is an interestingbook on this subject “Your Bodies Many Cries for Water,“ by an Indian researcher Fereydoon Batmanghelidj, MD.

It is most important after sleeping all night that we replenish our water in themorning. I recommend starting the day with an 8 - 12 oz cup of nutrient-rich MoringaTea; adding 2 oz of lemon juice and sweetening it with stevia (zero calories). I,personally, follow this with two more cups of herb tea or water, before I have a fruitsmoothie.

Around noon I finally will get around to making a smoothie; using blue berries

(4oz) and strawberries (4 oz), plus, 12 oz of bananas, which contain 4 grams of protein; along with ½ oz of freshly ground chia seeds ( 3 grams of protein). Thechia gives body to the smoothie, which is filling. If you feel a need for more protein add araw certified organic egg or two (six to 12 grams of protein). I use 12 oz of cold distilledwater in this breakfast drink, but if you aren’t able to handle a 32 oz + drink…cut back onthe water, one of the eggs and a banana.

Some people have a problem handling larger amounts of food, because theyhave been eating small compact calorie-dense portions of food. When they getused to eating high-water content foods, they will find that their appetites will be better satisfied. It will be easier to keep away from the wrong foods.

Many people in this country have a major problem with diabetes, because they

have broken down their pancreas from eating too many grains and high sugar-

content foods. Then they find that even eating fruit moderately is a problem. I knowsome people who can’t handle more than one 4 ounce piece of fruit. Some healthresearchers think this is the norm, because so many have this problem. How many areaware of the dangers of eating grains, which overwhelms the pancreas? There is a greatbook called Dangerous Grains (James Braly, MD and Ron Hoggan, MA) It may bepurchased on Amazon. I do know some very healthy people who know how to eat right -and they can handle pounds of fruit easily. They have wisely avoided grains and sugar.

Fruit is the natural food of mankind and is best eaten raw. It has many nutrients init, plus bulk and fiber. It is very filling, if you eat enough. If you have a problem, such as,feeling spacey…go slowly. It is a sign that your pancreas is not working well. However,by slowly increasing the amount of fruit you are eating…your body will begin to heal andyou will be able to handle more fruit.



There are right fruits and wrong fruits. I tell people to avoid dried fruits, includingraisins, because of their high sugar content, Dates are also loaded with too muchsugar. Another fruit to avoid is green grapes…mostly sugar. We need fruits that have ahigh water content. The melon family is the highest, but don’t eat melons unless they areorganic. Their roots go into the soil and when they are sprayed the pesticide goes intothe soil. Many think, because their skins are so thick that there won’t be a problem, butthey take in pesticide through their roots - and it goes into their flesh.

If you aren’t too good with fruit, then go for vegetable salads at lunchtime. Raw

food has enzymes…cooked food doesn’t. Without enzymes the food can’t nourishyour cells right. When we are younger, our organs function much better. As we age, the

organs start slowing down and it becomes harder for them to function and keep you well.If you value your health, you will eat the foods that don’t require as much work in order tobe broken down…#1 is fruit and #2 raw vegetables. If you need protein, then try certifiedorganic raw eggs. If you cook them, it is best to cook them over easy and not scramblethem. The less cooking the better. The same goes for grass-grazed organic lamb; I don’trecommend beef.

The last blog I did was: Eating Fish: Safe or Toxic? There weren’t too many fish

that were non-toxic. Wild Alaskan salmon was said to be one of the better ones, but itwon’t be long before it will be on the endangered list. Sardines seem to be better,because they are vegetarian fish. If you have a salad at night with spinach, tomatoes andsardines…along with a vegetable drink such as, organic carrot juice and spinach…youwould find it quite satisfying.

Dr. Norman Walker gave many recipe ideas in his Raw Fruit and VegetableSalad book. He emphasized the importance of juicing, but he also promotedwhole fruit and vegetable salads. He lived over 110 healthy years. He wasn’t intomeat, fish, poultry, grains or most dairy, but he did use raw cream on his berries. Dr.Walker was both mentally and physically sharp, until he made his transition. He wrotehis last book at 105 years of age.…and he was walking five miles daily, until he passedon. He was in a car accident right before he died or he probably would have lived longer.

In 1980 I met a man who had followed Dr. Walker’s food recommendations, since

he was 16 years of age. At fifty he looked like a 30 year old with a full head of hair…nogray and no glasses. He had a 28 inch waist and he was beating out 25 year old men inphysique contests. He ate fruit all day long and a huge salad at night. He didn’t eat anyanimal protein. He was a prime example for a man of fifty.

The main reason for eating is nourishment…not just to satisfy our taste buds. If we thought about nutrition first…we wouldn’t have weight problems. In order toeat right, we must not bring things into our homes that “lead us into temptation.” If thesesubstances weren’t handy, we could stick with the foods that were designed for our bodies; primarily fruit and vegetables. It is a matter of changing the way that we thinkabout foods. We can’t rely on doctors to tell us what to eat. They don’t know much aboutprevention…and few have had even one course in nutrition. We shouldn’t rely on the FoodIndustry to tell us what to eat. They are primarily interested in selling their expensiveprocessed foods. What we need most of all is good old fashioned common sense.

Nourishment means energy production. When you eat carbs, they give youenergy. The best carbs for energy come from fruit. If you have little energy, youaren’t eating enough fruit. Sugar won’t do it. Sugar is empty calories that rob your body of

nourishment, just to be utilized. Sugar will give you an immediate boost, but it isn’tsustaining. It will boost your energy up, then drop it very rapidly. One of the best fruits for energy happens to be bananas…as they contain carbs, protein and tryptophan too.

I am following Dr. Walker’s lead…doing 5 miles of walking daily. I could do morewithout effort, but I don’t have the time. I don’t rely on exercise to keep my weightdown. I learned years ago that eating right was the answer. In 1981 I did a marathon in 4hours and 25 minutes…and only lost ½ lb. It taught me that you don’t lose weight byexercising. The only way I can lose weight is by eating sensibly. However, daily exerciseis important in keeping your circulatory system working. Movement is life.

My system for losing weight is keeping tabs on the ounces of food I am eating inmy food journal. I break my food into three segments: Fruit, Vegetables andMiscellaneous. In order to lose I can’t eat more than 8 - 4 ounce servings of fruit and



vegetables. In addition, I can’t eat more than 10 ounces of miscellaneous food that aren’tfruit or vegetables. I keep this daily record. I use a food scale to measure accurately’

I used to count calories, but eating the right food is more important. The healthof the organs depends on getting raw nutrients into the cells. How much raw foodare you eating? If you aren’t keeping a food journal, how will you be able to determine, if you are getting the nourishment you need? Are you aware of how much fruit you areeating? How many vegetables? Are you aware of how many poor quality foods you areeating that are aging you more rapidly? It is also important to know, which foods areperfect for your body. It took me many years of doing food consultations to learn - whichfruits and which vegetables were designed for human consumption. The wrong fruit or

vegetable can throw the body out of balance.

My body doesn’t handle fat well. I have learned to keep away from foods that have ahigh fat content in order to keep my weight under control. Eggs are in this category too.Two eggs have 12 grams of fat; and if they are cooked in butter they can be as high as24 grams of fat. I have to be ultra careful of excess protein, carbs and fat, if I want tolose. I can’t lose weight eating high protein or high carbs, either.

Another important record I keep in my journal…the amount of water I drink. Imake sure that I am getting 64 oz daily. When I tabulate the food and water that I amgetting (oz -wise), it is well over 110 oz daily. It isn’t good to drink too much water, too. Itcan work a hardship on the kidneys and bladder.

In addition, I list the supplements I am using. and It keeps me on track. If I didn’t

put them down, I could forget. Plus, it is good to be able to look at my journals to makesure that I am getting the nutrients I need. I do experiment and change from time to time.It would be great, if we could get all the nourishment we needed from our food, but thereis no guarantee that even organic food has been composted in a way that it is 100%nutrient-rich.

Speaking of supplements, using Thyroid Helper and Iosol Iodine offered bywww.wellnessresources.com will help your metabolism speed up, so you can lose.Most people in this country have a problem with a thyroid that is not functioning well. Ihad my doctor check my thyroid and it was not up to par. He wanted to put me onmedication, but using the Thyroid Helper and Iosol Iodine healed it. He said that I didn’tneed the medication. It took about 4 months.

In order to lose weight successfully. keeping a food journal is a necessity.

Amazon carries them for a very low price. Look for a Diet Minder Personal Food andFitness Journal. I usually buy 3 or 4 at one time…and the shipping is free, if you spend$25.00 The journals cover 3 months at a time. I fill them in every day. There is a place for food, water and an exercise section. I keep other info in it too; such as, the time I go tobed and the time I wake up, etc.

I faithfully record my weight on a daily basis. . If I didn’t do this, I could get in

trouble. If I eat out and gain, I will be extra careful about cutting down the next few days.It isn’t easy to eat out without gaining. The wrong food can be a total disaster. .

I have accepted the fact that I must limit my trips to restaurants. When I was

younger, I used to love going out to dinner. Today, knowing what I do about food, itisn’t easy finding a healthy restaurant that has better food than I have in my own home. Ithink twice about eating regular eggs, when I only eat certified organic at home. I wouldlove to be able to have certified organic eggs at my favorite deli, but they would not permitme to bring my own eggs for them to make. It would be against the law. The same goesfor grass grazed certified organic lamb…I don’t feel like paying for poor quality unhealthymeat.

Last, but not least, another important factor in losing weight is getting to bed asearly as possible. If you don’t get to bed early enough, the metabolism is

effected. Also, there will be a tendency to eat closer to bedtime and you will hang on tothose calories. The body actually burns up calories more efficiently, when you go tosleep early enough.

Hopefully these healthy tips will help you achieve your weight goals.



Healthfully Yours.

Barbara Charis


Fish Eating: Safe or Toxic?

Who thought that our great oceans would become so toxic we would have toavoid eating certain fish?Our concern is not only with mercury, but with high levels of

other pollutants, such as, PCBs, dioxins, and pesticides/herbicides, etc.. Industries havebeen dumping industrial waste into our rivers, which flow into our oceans; and toxic wastefrom the farming/agricultural industries have found their way into the ocean, too. Therewas an article in the Daily News (5-29-11) that most of the fish caught along theCalifornia coast is so high in mercury - it should not be consumed. This sure gives oneconfidence about eating fish…so what do we do?

The EPA (which regulates sports fishing) and the FDA (which regulatescommercial seafood) have set limits for “safe” mercury levels in seafood, butthey aren’t telling the general public the full scoop. They feel compelled to protectthe seafood industry. They have provided a list of seafood that contains mercury fromHighest Mercury down to Least Mercury, but one never knows the accuracy of theamount of mercury or other pollutants in the fish. It is a gamble, eating seafood.

The categories on the list (least mercury to highest mercury) are determinedaccording to the following mercury levels in the flesh of tested fish:

* Least mercury: Less than 0.09 parts per million

* Moderate mercury: From 0.09 to 0.29 parts per million

* High mercury: From 0.3 to 0.49 parts per million

* Highest mercury: More than .5 parts per million

The list for the Least Amount of Mercury: contains many fish that are endangered(over-fished), which we should not be eating; and farmed salmon. Click on thefollowing link to check out these lists:

http://www.nrdc.org/health/effects/mercury/guide.asp NRDC got their information

from the Food and Drug Administration (FDA) and the Environmental ProtectionAgency (EPA).

How Toxic is Mercury? Mercury is one of the most poisonous metals known.Doses less than 1 millionth of a gram are toxic to brain cells. The “safe” dose levelcontinues to fall, and some doctors and scientists have concluded that in fact there is nosafe level of mercury for the body. Worse yet, mercury, especially methyl mercury, tendsto accumulate in fatty parts of the body and remains for decades. It is important tounderstand that the brain is composed of 60 percent fat. Mercury interferes with a greatnumber of cell enzymes and triggers chronic brain inflammation. It also disrupts theimmune system, causing an impaired immune response.. In studies done by Dr. JaneHightower, a San Francisco physician, she found that high mercury levels in patientscorrelated with memory loss, mental fog, confusion, loss of hair, and an inability to focus.

Where is this mercury coming from? There are four major contributors:

* Coal burning plants

* Pesticide/herbicide use

* Undersea Volcanic eruptions

* Runoff from gold and other mining operations

Maps of atmospheric mercury accumulations show heavy levels along the ArcticCircle. Europe, the Asian Land Mass and the Eastern Seaboard of the United

States and Canada. There seems to be no way that we can escape this contamination,unless we take the necessary environmental steps to prevent their occurrence. Because



mercury accumulates in sea life, the older, larger predatory fish contain the highest levelsof mercury.

The least toxic fish turns out to be those who do not eat other fish, essentially,vegetarian fish like sardines or herring. Also, fish from northern waters are less likelyto contain mercury and PCBs. On the list of to-eat is wild salmon (not from a fish farm asfarmed salmon have been injected with a color injection to change their grey-tone to pink.This coloring has been identified as a documented cancer causing agent. In addition,farmed salmon is loaded with cancer causing PCBs from the fishmeal they’re fed; plusthey are exposed to antibiotics and anti-fungals.

The worst of the large fish is tuna, which is used extensively in sushi. Shark andswordfish are not far behind; and cod has also been found to be high in

pollutants. Red snapper isn’t much better. What has happened is that as the fish arebecoming depleted; the fish that are left are eating more and more toxic smaller fish,narrowing the gap of healthy fish for consumption. Many of the larger fish are showing upon the endangered species list; part of the problem being the toxicity of their foods isharming their reproductive organs. However, over-fishing is a major part of the problem.

The Gulf Oil Spill last year wiped out many fish - and we can’t afford moreenvironmental disasters like it. When you get a chance to sign a petition or write toyour representative and senators, tell them no more oil drilling in sensitive waters. Therehas been enough damage done already to our lakes, rivers and oceans.

Independent studies have shown that the type of mercury found in seafood,

methyl mercury (or organic mercury), is highly toxic to a number of organs andtissues, especially to the developing brain of fetuses and newborns. The elderlyare also at high risk because age has weakened their cells, especially brain cells.Recent alerts have been issued by the regulatory agencies, as well as physician groups,suggesting that pregnant women should avoid eating fish known to have high mercurylevels.

In a joint EPA-FDA advisory put out in 2004, women should be warned not to eatfish high in mercury if they are pregnant or may get pregnant within a year.Likewise, because the fetus is smaller and undergoing rapid development, it is infinitelymore vulnerable to the toxicity of mercury, especially in regard to brain development.

In learning how toxic mercury is, if I were a mother-to-be, I would not touch fish.I would be ultra concerned about the damage it could be doing to my child’s

brain development. I know how important Essential Fatty Acids (EFA’s) are…and Iwould opt for vegetarian sources, such as, flax seed, hemp seed or chia seed. These arefar better choices of Omega 3 Fatty Acids. When many people think of fish oils, CodLiver Oil comes to mind, but the EFAs in Cod are low…and many fish oils are rancid.

Many doctors do recommend EFAs to pregnant women, but they don’t cover,which form is best or which may be harmful. It is very important for expectantmothers to do their own research, because they probably will not be given the informationthey need. Most doctors are not into nutritional research. I know my own doctor told methat I knew far more than he did about nutrition…and that was a long time ago. Thesituation is basically the same. Few doctors are required to study nutrition in school.

It isn’t difficult to grind seeds in a small coffee/seed grinder. 15 grams/ ½ oz of Chia seeds contain 2775 mg of Omega 3 Fatty Acid (Alpha Linolenic), 30 gr/1 ozHemp seeds contain 500 mg of Omega 3. and Flax 11 gr/1 TBL has 2500 mg of Omega 3. Hemp Milk (8 oz) contains 800 mg of Omega 3; and 85 gr of water packedSardines contains 1000 mg of Omega 3. Buying Omega 3 eggs are not recommended,because the Omega 3 fed the chickens could be rancid. If you opt to grind your ownseeds, grind only the amount you are using. They can be added to smoothies, home-made salad dressing or sprinkled on fresh greens. They are best used raw to get their fullvalue.

For those who aren’t into raw foods, ground seeds can be added to cookedbreakfast cereals…after they are cooked. They can also be added to homemadesoups. These choices are healthier than eating many types of fish, which could contain aslew of pollutants you aren’t looking for, when you pay out good money for them.



Americans are eating 4 billion pounds of fish a year. Much of this totallyquestionable, as far as health goes. Many people love sushi made with tuna…ultrahigh in mercury. Is this a wise choice? Many other fish are high in Mercury, such as,Blue Fish, Grouper, Mackerel (Spanish, Gulf) Sea Bass (Chilean), Tuna (Canned Albacore), and Tuna (Yellowfin). People are consuming almost 1.2 billion cans of tuna ayear; much of it eaten by small children. The joint EPA-FDA advisory suggests not eatingmore than six ounces of albacore tuna per week. They also suggest limiting theconsumption of any fish containing mercury to 12 ounces per week. I personally wouldnot feel comfortable with this amount of mercury-laden fish. I value the brain cells I have.

Highest in Mercury (avoid eating): Mackerel (King), Marlin, Orange Roughy, Shark,

Swordfish. Tilefish, and Tuna (Big eye, Ahi).

In addition, many of these are fish that are perilously low in numbers or arecaught using environmental ly destructive methods. For more information see theMonterey Bay Aquarium and the Blue Ocean Institute, both of which provide guides tofish to enjoy or avoid on the basis of environmental factors. Some of the fish that aredesignated with these problems are: Grouper, Sea Bass (Chilean), Tuna (Yellowfin),Marlin, Orange Roughy, Shark, Swordfish, Tilefish and Tuna (Big eye, Ahi).

There are many other fish that are listed under Least Mercury and ModerateMercury that are perilously low. If we don’t stop eating them now, they will not exist inthe near future. They can be found on the NRDC List, which I provided on the first page,Paragraph 4.

Most people are not aware of all the carcinogenic pollutants in the fish that theyare eating. Mercury is bad, but so are the high levels of PCBs, dioxins, DDTs,

chlordanes (pesticide), and other chemicals that are in fish. Also, make sure thatthe seafood you are eating doesn’t come from China, which has been exporting fish,coming from industrially polluted waters.

The US imports more seafood than any other country. 84% of the seafoodconsumed is imported, yet only 2% is currently inspected at the border. There islittle or no information given on the package as to when it was caught, where it wascaught, how it was caught and very little certainty if it was accurately labeled. The FDAfound one third of seafood imports were mislabeled in 2003-2004. This has the potentialto hurt one’s health and wallet.

Take a look at: www.oceana.org and then see what you can do to make sure

that the fish we are eating is properly labeled and inspected. I sent an emailthrough Oceana to decision makers regarding this issue. This is something that everyoneneeds to do to make sure that our seafood is safe, legal and honestly labeled byrequiring fish to be traceable and track-able throughout the supply chain. This could helpkeep illegal fish out of the market and improve seafood safety.

Do I eat fish? After doing this blog, which made me more aware about the

dangers connected to eating fish, I intend to cut down on seafood …and opt for sardines.

Healthfully Yours,

Posted by Barbara Charis at 6/2/2011 11:30 AM | Add Comment

What Price Plastic!

Did you know that since 1950 more than 2 ½ percent of all plastic items ever produced can be found floating in the *Great Pacific Garbage Patch. This equatesto about 100 million tons of plastic, and is about twice the size of the Continental UnitedStates. And, this is just one of five that currently exist.

If you are not aware of these floating islands of plastic or GYRES, as they arecalled; you should be.. There are currently five major ones: Indian Ocean Gyre, South

Atlantic Gyre, North Atlantic Gyre, South Pacific Gyre, and the largest of the five - our very own North Pacific Gyre. They have been described as the world’s largest rubbishdumps; and it is starting to alarm our scientific community. They are vast area’s of floating plastic debris and other flotsam that get caught in these vortex‘s , and are held



there by swirling ocean currents.

The facts are, less than 6 ½ percent of all plastic containers get recycled. Americans use 2 ½ million plastic bottles every hour, and most are simply thrown away.There are many reasons so much of the plastic we use does not get recycled, and thetruth is it is much more complex than just throwing your discards into the recycle bin.Each type of plastic container needs to be recycled with it’s own kind, and the sortingprocess is complicated and at the end of the day, less than efficient.

www.ecologycenter.org in Berkeley reports that the plastic industry is giving outfalse recycling information to consumers to alleviate any concerns the public

may have about such consumptive use of plastic containers; leaving people with afalse sense of plastic being eco friendly. The truth of the matter - plastic is overwhelmingour world…it is everywhere! The scientists who made it - failed to see how it could bebroken down. They didn’t see the downside of a product that could last forever.

Why this is important & what can you do about it?

These floating plastic islands are having a devastating effect on our planet. Theyare destroying sea life, sea birds, and last but not least, finding their way onto our dinner table in the form of the fish we are consuming. We are literally poisoning our oceans, andit is responsible for the deaths of over a million seabirds a year. Hundreds of thousands of Albatross chicks die each breeding session because their parents are feeding themplastic; thinking it is food (seeing it toss about on the ocean surface like small fish). If wedo not make significant changes, we are looking at the possibility of very little marine life

surviving in the next 10 years, and it does not take much of a leap to figure out theimpact on the human population.

So, what can you do????

A. Replace your bottled water habit with a re-usable/refillable BPA free container. Thiswill not only help to save the planet, but it will save you $$$ over time.

B. Use products that come in glass: make choices to purchase products in glass jars or containers, whenever possible. Take your own re-useable containers to coffee shops.

C. Reuse containers: Plastic and Glass instead of tossing.

D. Be vocal. Contact the manufactures of products that you use regularly and advise

them of your concerns. Believe me, if enough people make noise, they will listen.

E. Be persistent: contact your representatives and ask them to pass legislation to requirerecycling programs consistently in every city.

F If you are drinking bottled water, save the bottles and return them to a recycling center;or give them to somebody who will redeem them for cash or

G Have your water delivered in a reusable 5 gallon container. Good for the planet; costeffective and convenient. This averages 23 cents to refill a planet-friendly reusable 16 ozbottle versus purchasing store-bought bottled water at prices up to $1.00.per bottle.

H Buy foods that aren’t packaged, such as, fruits and vegetables. Shop Farmer’smarkets for local produce that is fresher. Take your own re-useable bags, whenever andwherever you shop.

I Don’t buy plastic products, if at all possible. Opt for metal.

J Share this information with as many people as possible

Glass, paper and metal are pretty straight forward, and will go into the recyclingbin. Make sure that they are clean or they will wind up in the landfill. Recycling isfar better than sending waste to landfills and relying on new raw materials to drive theconsumer economy. It takes two thirds less energy to make products from recycledglass, metal, paper and plastic than from virgin material. By the last official measure in2005, Americans recycle an estimated 32% of their total waste, which averages nearly aton per person per year, around a third of which is plastic. Our recycling efforts save thegreenhouse gas equivalent of removing 39.6 million cars from the road.



Sorting is a crucial part of the recycling process. Plastic sorting can be donemanually, but its tedious and labor-intensive. Automatic sorting is far more efficient,but the technology is not fool proof. However, the most important thing people can do ismake sure that all food has been removed; otherwise the container will wind up in thelandfill for sure.

Take this challenge: Walk into any grocery or department store and try to fill agrocery cart with individual products that are not made from, packaged or labeled with plastic. Though some products, like plastic bottles, have a recovery plan,most do not. Even fewer are truly recycled. Plastic lost at sea is an environmental andpotential human health hazard. We must demand zero tolerance for plastic pollution.

Reducing our consumption and production of plastic waste, and choosing cost-effectivealternatives will go a long way towards protecting our seas, and ultimately ourselves.

Check out: www.5gyres.org The 5 Gyres Institute was co-founded by Marcus Eriksenand his wife Anna Cummins recently to study and communicate plastic pollution in the 5large ocean gyres in the world. They are affiliated with Algalita Marine ResearchFoundation, which was founded by Charles Moore in 1994. www.algalita.org

The Algalita Marine Research Foundation is dedicated to the protection of themarine environment and its watershed. through education, research and restoration.They do this by: conducting research and collaborative studies on

1) Distribution, abundance and fate of marine plastic pollution.2) Potential harmful effects of plastics in the marine environment, including the transfer of

toxins and their impact on human health.

Captain Charles Moore of AMRF contributed the following: “The basic component of the marine food chain is being displaced by a non-digestible, non-nutritive component,which is actually out-weighing and out-numbering the natural food. That is a core issue.”

35% of the fish being hauled in have ingested plastic…thinking it is food. This“toxic food” is winding up on the dinner table. This is a serious problem world-wide.

Curtis Ebbesmeyer, an oceanographer and leading authority on flotsam, hasbeen tracking the build-up of plastics in the seas for more than 15 years. Hecompares the trash vortex to a living entity: “It moves around like a big animal without aleash” When that animal comes close to land, as it does on the Hawaiian Archipelago,the results are dramatic. The Garbage Patch barfs, and you get a beach filled with this

confetti of plastic. About one-fifth of the junk - which includes everything from footballsand kayaks to lego blocks and carrier bags- is thrown off ships or oil platforms. The restof the plastic junk comes from land. People are not discarding their plastic discardsproperly.

Be part of the solution, not part of the problem. What can you do to lighten your “plastic footprint?” The health of the planet and the health of mankind are inextricablylinked - we can’t have one without the other. For the long-term health of Planet Earth, it iscrucial that we tackle this serious problem now.

Healthfully Yours,

Barbara Charis


Buy Organic: Benefit Yourself and The Planet

In these days of rising food costs many are tempted to opt for foods that are lesscostly - but this is short sighted, because long-term everyone will pay more for thefollowing reasons:

1) Toxic chemicals pollute our air, water, soil and our bodies. . 99.5% of farmacres are at risk of exposure to noxious agricultural chemicals. Only 0.5% of crop andpastureland is in organic, according to the USDA. For the health of the American foodconsumers and the planet this needs to change.



2) Industrial agriculture doesn’t just affect the farmland and farm workers, itpollutes the environment downstream. Pesticide drift affects the non-farmcommunities with odorless and invisible poisons. Synthetic fertilizer drifting downstreamis the main culprit for causing dead zones in delicate ocean environments, such as, theGulf of Mexico, where its dead zone is now larger than 22,000 square kilometers, an arealarger than New Jersey, according to Science Magazine, August 2002.

3) Future generations are being harmed. The toxic risk from pesticides begins,before a mother starts nursing her newborn. Studies show that infants in utero areexposed to hundreds of harmful chemicals. In fact, our nation is now reaping the resultsof four generations of exposure to agricultural and industrial chemicals, whose safety was

based on adult tolerance level, not children’s. According to the National Academy of Science, “neurological and behavioral effects may result from low-level exposure topesticides.” Numerous studies show that pesticides can adversely affect the nervoussystem, increase the risk of cancer, and decrease fertility.

4) Soil Loss caused by mono-cropping (annually, only growing one crop) andchemical fertilizer use has caused the loss of top soil estimated at a cost of $40billion per year in the U.S. according to David Pimental of Cornell University. Addto this an equally disturbing loss of micronutrients and minerals in fruits and vegetables.

5) Two Million farms in the U. S. are using conventional farming methods, whichare detrimental to the environment. There are only 10,000 certified organic producers.

6) Hasty and Poor Science in our foods are cloned foods, GMOs and rBGH. These

technologies were rushed to market without sufficient studies to determine their safety. Eleven years ago, genetically modified food was not part of our food supply;today, 30% of our cropland is planted in GMOs.

Traditional farming practices used before the 20th century are generallyrecognized as organic. This was before the creation of pesticides, herbicides,

irradiation, synthetic fertilizers and many other “progressive” farming inputsused to control pests, decrease farm labor and “supposedly” increase cropyields. In other words, in the past, farmers planted non-genetically altered seeds, rotatedcrops, pulled weeds, and put in long hours to bring in a bountiful harvest. Farm animalsgrazed on grass and lived off the land. The result was healthy organic food and muchlower rates of heart disease, diabetes and cancer

Now, in the 21st Century, farmers are routinely spraying their crops with poison,

planting genetically-altered seeds, feeding animals growth hormones, givingthem unnatural grain diets and antibiotics. And now the current rates of heartdisease, diabetes and cancer; along with Alzheimer’s. Parkinson’s and other diseaseshave escalated to levels never previously known in human history. Proponents of “modern” farming will say that the scale of production has changed in order toaccommodate a worldwide population rapidly approaching ten billion, and that large scalefarming demands chemical inputs to bring forth a sustainable, steady supply of affordablefood. Nothing could be further from the truth! The reality is, old fashioned organic farming,is more sustainable. And the question is, whether modern chemical farming actuallyincreases crop yields…this is subject to much scientific debate. In fact, some scientistsclaim that the continued insistence that chemical inputs increase crop yields is a myth.

But not subject to debate, and definitely not a myth, is the fact that any chemical

designed to kill bugs, mold or fungus can seriously damage your health, too.

Here are some Questions and answers from the Organic Trade Association youshould know:

* What is organic? Organic refers to the way agricultural products - food and fiber - aregrown and processed. Organic food production is based on a system of farming thatmaintains and replenishes soil fertility without the use of toxic and persistent pesticidesand fertilizers. Organic foods are minimally processed without artificial ingredients,preservatives, or irradiation to maintain the integrity of the food.

* Is there an official definition of “organic”? The following excerpt is from thedefinition of “organic” that the National Organic Standards Board adopted in April 1995.“Organic agriculture is an ecological production management system that promotes and



enhances biodiversity, biological cycles and soil biological activity. It is based on minimaluse of off-farm inputs and on management practices that restore, maintain and enhanceecological harmony.”

* What does “Certified Organic” mean? “Certified Organic” means the item hasbeen grown according to strict uniform standards that are verified by independent state or private organizations. Certification includes inspections of farm fields and processingfacilities, detailed record keeping, and periodic testing of the soil and water to ensure thatgrowers and handlers are meeting the standards which have been set.

* Can any type of agricultural product become certified organic? Yes, any

agricultural product that meets third party or state certification requirements may beconsidered organic. Foods in order to be certified organic, have all been grown andprocessed according to organic standards and must maintain a high level of quality.Organic fiber products, too, have moved beyond t-shirts, and include bed and bath linens,tablecloths, napkins, cosmetic puffs, feminine hygiene products, and men’s, women’sand children’s clothing in a wide variety of styles.

* Who regulates the certified organic claims? The federal government setstandards for the production and certification of organic food in the Organic FoodProduction Act of 1990 (OFPA). The National Organic Standards Board was thenestablished to develop guidelines and procedures to regulate all organic crops. The U.S.Department of Agriculture (USDA) during December 2000 unveiled detailed regulations toimplement OFPA. These took effect on April 21, 2001, with an 18-month implementationperiod ending October 2002. At that time, any food labeled organic must meet thesenational organic standards. USDA’s National Organic Program oversees the program.

* Are all organic products completely free of pesticide residue? Certified organicproducts have been grown and handled according to strict standards without toxic andpersistent chemical inputs. However, organic crops are inadvertently exposed toagricultural chemicals that are now pervasive in rain and ground water due to their overuse during the past fifty years in North America and due to drift via wind and rain.

* Do organic farmers ever use pesticides? Prevention is the organic farmer’sprimary strategy for disease, weed, and insect control, By building healthy soils, organicfarmers find that healthy plants are better able to resist disease and insects. Organicproducers often select species that are well adapted for the climate and therefore resistdisease and pests. When pest populations get out of balance, growers will try variousoptions like insect predators, mating disruption, traps and barriers. If these fail,permission may be granted by the certifier to apply botanical or other non-persistent pestcontrols under restricted conditions. Botanicals are derived from plants and are brokendown quickly by oxygen and sunlight.

* How will purchasing organic products help keep our water clean? Conventionalagricultural methods can cause water contamination. Beginning in May 1995, a networkof environmental organizations, including the Environmental Working Group, begantesting tap water for herbicides in cities across the United States’ Corn Belt, and inLouisiana and Maryland. The results revealed widespread contamination of tap water withmany different pesticides at levels that present serious health risks. In some cities,herbicides in tap water exceed federal lifetime health standards for weeks or months at atime. The organic farmer’s elimination of polluting chemicals and nitrogen leaching, incombination with soil building, works to prevent contamination, and protects and

conserves water resources.

* Is organic food better for you? There is mounting evidence at this time to suggestthat organically produced foods may be more nutritious. Furthermore, organic foods andfiber are spared the application of toxic and persistent insecticides, herbicides, fungicidesand fertilizers. Many EPA-approved pesticides were registered long before extensiveresearch linked these chemicals to cancer and other diseases. In the long run, organicfarming techniques provide a safer, more sustainable environment for everyone.

* Why does organic food sometime cost more? Prices for organic foods reflectmany of the same costs as conventional items in terms of growing, harvesting,transportation and storage. Organically produced foods must meet stricter regulationsgoverning all of these steps, so the process is often more labor-and management-intensive, and farming tends to be on a smaller scale. There is also mounting evidence



that if all the indirect costs of conventional food production - cleanup of polluted water,replacement of eroded soils, costs of health care for farmers and their workers - werefactored into the price of food , organic foods would cost the same or, more likely, becheaper.

* Isn’t organic food just a fad? U.S. sales of organic food and beverages have grownfrom $1 billion in 1990 to an estimated $20 billion in 2007. The market for these goods isprojected to reach nearly $23.6 billion in 2008, and grow an average of 18% each year from 2007-2010. The adoption of national standards for certification is expected to openup new markets for U.S. organic producers. Internationally, organic sales continue togrow well.

Buying organic is smart. For sure there are certain fruits and vegetables that are

considered the “Dirty Dozen” and should only be used, if they are organicallygrown:

1) Apples

2) Blueberries

3) Celery

4) Cherries

5) Collard Greens/kale

6) Grapes

7) Nectarines

8) Peaches

9) Peppers, Red and Green

10) Potatoes

11) Spinach

12) Strawberries

Safer Fruits and Vegetables:

1) Asparagus

2) Avocado

3) Bananas

4) Broccoli

5) Cabbage

6) Kiwi

7) Mango

8) Onions

9) Pineapple

10) Yams

Systemic feeding of melons, whereby the plants take a great deal of water intotheir fruit through their roots makes it necessary to add melons to the above listof organic only.

Buying certified organic, particularly, the above “Dirty Dozen”, plus meat andpoultry which could be loaded with toxins - would be very wise. Nothing is moreimportant than good health and we need to be aware that Pesticides are Poison,



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Irradiation destroys a food‘s value and chemical fertilizers destroy the soil…along withGMOs, toxic sludge, etc. that are being used in raising food crops and farm animals.

Is organic food really worth the extra cost? In my opinion yes, because I take aproactive approach to avoid getting sick. There are few things as costly asmedical care. When you balance the cost of medical care into the formula…organicfood is far less costly. The soil in which organic food has been raised has had organicmaterial added to enrich it, while conventional soil has only N-nitrogen, P-phosphorus andK-potassium added. Organic has more nutrients. There are major deficiencies in thefoods that are grown conventionally. It is no wonder that so many people are unhealthy. Americans spend more on medical care than any other country.

In addition, organic food has more flavor. Strawberries have a sweeter taste,

when raised in accordance with nature. Researchers at Washington State Universityproved this in lab test trials. Plus new research verifies that some organic produce islower in nitrites and higher in antioxidants than conventional food.

Farmers Markets are springing up all over the country, so search for one near you. Whole Foods and Trader Joes also carry organic produce - and I found their stores in many states when my son and I drove East in 2006. Where there’s a will;there’s a way. You will be promoting biodiversity, when you buy organic. If you visited anorganic farm you would notice: a buzz of animal, bird and insect activity, You wouldbecome aware that these organic oases are attracting bees, beneficial insects, birds,hawks and native plants. Organic farmers are working with nature, instead of against it.You are an important part of this, because with your support the organic movement willgrow stronger. Hopefully one day organic will be the norm. and this will benefit all foodconsumers and the planet.

Healthfully Yours,

Barbara Charis


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