Reply To: Scripts 2011

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    These Substances may Prevent/Treat Bacterial & Viral Diseases
    Other therapies for Bacterial & Viral Diseases are listed in the topic for each individual Bacterial & Viral Disease.
    Amino Acids
    Arginine may help to prevent Bacterial & Viral Diseases in persons with suppressed Immune Systems.
    Glutamine may help to prevent Bacterial & Viral Diseases in people who undertake Endurance Exercise (endurance athletes have an increased rate of infections partly as a result of depletion of plasma Glutamine that occurs during Endurance Exercise).
    Beta 1,3 Glucan may help to prevent many types of Bacterial & Viral Diseases (by enhancing the function of the Immune System).
    Dehydroepiandrosterone (DHEA) may protect against many Bacterial & Viral Diseases.
    Immune System Chemicals
    IgA is a major line of defense against local Bacterial & Viral Diseases in the Respiratory Tract and the Gastrointestinal Tract.
    Alkylglycerols may help to prevent Bacterial & Viral Diseases (due to the stimulatory effects of Alkylglycerols on the Immune System). Shark Liver oil
    Linoleic Acid deficiency may increase the body’s susceptibility to Bacterial & Viral Diseases. Omega 6 fats or oils that have a combination of omega 6
    Lactobacillus rhamnosus may counteract many types of Bacterial & Viral Diseases. Human intestines –mix of probiotic formulations–
    Increased susceptibility to Bacterial & Viral Diseases may occur as a result of
    Copper deficiency. Any green veg juiced will give adequate copper
    Selenium may help to prevent Bacterial & Viral Diseases.
    Silver (consumed orally) may help to prevent and treat many Bacterial & Viral Diseases (by suppressing or killing many of the Detrimental Microorganisms that cause Bacterial & Viral Diseases).
    Zinc may help to prevent Bacterial & Viral Diseases.
    Thymic Protein A (TPA) may help to prevent many Bacterial & Viral Diseases (by stimulating the Immune System). These Are Glandulars derived from either bovine -sheep or porcine
    Vaccines ( Not Suggested Unless the mercury and other Destructive elements are removed from the solutions)
    Biostim may prevent some Bacterial & Viral Diseases: — Epidemiological studies show that persons who have undertaken a course of Biostim often remain free from Bacterial & Viral Diseases for 12 months.
    Vitamin A may help to prevent many Bacterial & Viral Diseases (via numerous mechanisms that involve the Immune System).
    Vitamin B5 may help to prevent Bacterial & Viral Diseases (by stimulating the production of Antibodies).
    Vitamin B12 may accelerate the recovery from many types of Bacterial & Viral Diseases.
    Bacterial & Viral Diseases may increase the body’s Vitamin C requirements and Vitamin C may help to prevent and treat many types of Bacterial & Viral Diseases.
    Supplemental Vitamin E may help to prevent many types of Bacterial & Viral Diseases.
    Chlorella may help to prevent some Bacterial & Viral Diseases (due to its ability to stimulate the production of Interferons).
    Animal Organ Extracts
    Thymus Extract may increase Helper T-Cells production and may lower elevated Suppressor T-Cells levels in persons afflicted with Bacterial & Viral Diseases.
    Dairy Foods
    Colostrum may be a valuable treatment for many Bacterial & Viral Diseases. -Due to the Transfer factor aspect as well
    Echinacea may accelerate the recovery from many types of Bacterial & Viral Diseases and may help to prevent many types of Bacterial & Viral Diseases.
    Siberian Ginseng may reduce the risk of Bacterial & Viral Diseases during periods of Stress.
    Herbal/Yeast Combinations
    Bio-Strath (a herbal preparation of various Herbs grown on Brewer’s Yeast) (three teaspoons per day) may increase the body’s resistance to infection by Bacterial and Viral Diseases.
    Maitake Mushrooms may help to prevent many types of Bacterial & Viral Diseases.
    Oregano Oil may alleviate many types of Bacterial & Viral Diseases (due to its ability to inhibit/kill a wide range of Detrimental Bacteria and Viruses).
    Shark Liver Oil may help to prevent Bacterial & Viral Diseases (due to the stimulatory effects of Alkylglycerols on the Immune System).
    Essential oils Such as thyme-savoury-oregano-sage-rosemary-clove-allspice
    Conventional Medical Prevention of Bacterial and Viral Diseases
    Orthodox Medical Procedures-Not Recommended due to the toxicity and side effects that come into the body as a result of this procedure—last resort!!!!
    Immunization is often employed as a strategy to PREVENT Bacterial or Viral Diseases:
    Vaccination involves the use of Vaccines to stimulate the formation of appropriate Antibodies against specific Bacterial or Viral Diseases.
    Other Factors that Prevent Bacterial and Viral Diseases
    Immune System
    Persistently low levels of NK Lymphyocytes increase the body’s susceptibility to Bacterial & Viral Diseases and strategies that increase NK Lymphocytes production or activity are often effective for suppressing lingering Bacterial & Viral Diseases (infections).
    Optimal functioning of the Thymus plays a major role in the prevention of Bacterial & Viral Diseases (due to the numerous Thymic Hormones produced by the Thymus that regulate Immune function).
    Regular, moderate Exercise may reduce the incidence of Bacterial and Viral Diseases.
    Remedies for Making an Antibacterial-
    You will need fats—Such as Egg Yolk Lecithin or Sunflower Lecithin ( do not use soy unless you gave absolutely no choice ) use 3 oz –then take the essential oil of Tangerine and of Rosemary and of Myrrh and add 4 drops of each—then take the tincture of thuja and add ½ a dropper—add wheat germ oil and MCT oil 1 oz of each and add to this lauricidin or monolaurin 1 tablespoon and add the enzyme lipase ½ tsp—blend together till everything is fused and smooth—about 5-7 minutes at either medium to high speed in a blender—then when done pour into a glass container—use 1 tablespoon daily or as needed all these components will impact the bacterial potential in the lipids ( fats) and protect them from breaking down—this can have a eliminating effct as well due to the fact that the lecithin will assist the liver in the utilization of the fats—and this to can have a hormonal regulating effect the way it will reduce estrogen in the system
    JMake Teas as well—Adding Bay leaf –Thyme—Galangal equal portions in a pot to assist in the reduction of bacteria—as well utilize the Essiac teas and other herbal teas that with research can be found to utilize other anti fungals in your areas
    JWhen cooking add herbs or spices that have these proerties as well so that when the fat heats the herbs it will fuse them in the oils making the fats inside of you less problematic and will reduce infection
    JMake sure you utilize blood purifiers in your diet steadily to insure clean and health blood—anytime you kill of a pathogen or infection there is always te fallout that goes into the blood so keep renewing your blood
    TOP G
    TOP H
    Show of the Week July 29 2011
    SALT of the Earth
    Study questions benefits of low salt diet, experts quick to dismiss
    Consumption of ‘Good Salt’ Can Reduce Population Blood Pressure Levels
    Food Companies Are Placing the Onus for Safety on Consumers
    Recipe Salt and Vinegar
    SALT of the Earth
    Both sea salt and rock salt were well known to the ancient Greeks who noted that eating salty food affected basic body functions such as digestion and excretion (urine and stools). This led to salt being used medically. The healing methods of Hippocrates (460 BC) especially made frequent use of salt. Salt-based remedies were thought to have expectorant powers. A mixture of water, salt, and vinegar was employed as an emetic. Drinking a mixture of two-thirds cow’s milk and one-third salt-water, in the mornings, on an empty stomach was recommended as a cure for diseases of the spleen. A mixture of salt and honey was applied topically to clean bad ulcers and salt-water was used externally against skin diseases and freckles. Hippocrates also mentions inhalation of steam from salt-water. We know today that the antiinflammatory effects of inhaled salt provide relief from respiratory symptoms (c). Thus, 2000 years ago, Greek medicine had already discovered topical use of salt for skin lesions, drinking salty or mineralized waters for digestive troubles and inhaling salt for respiratory diseases!
    The doctor and alchemist Paracelsus (1493–1541 A.D.) introduced an entirely new medical concept. He believed that external factors create disease and conceived a chemically oriented medical system which contrasted with the prevalent herbal medicine. Only salted food could be digested properly: “The human being must have salt, he cannot be without salt. Where there is no salt, nothing will remain, but everything will tend to rot.” He recommended salt water for the treatment of wounds and for use against intestinal worms. A hip-bath in salt water was a superb remedy for skin diseases and itching: “This brine – he said – is better than all the health spas arising out of nature.” He described the diuretic effect of salt consumption and prescribed salt preparations of different strengths that were used for instance against constipation.
    If the body does not get enough salt, a hormonal mechanism compensates by reducing the excretion of salt in the urine and sweat. But it cannot reduce this output to zero. On a completely salt-free diet the body steadily loses small amounts of salt via the kidneys and sweat glands. It then attempts to adjust this by accelerating its secretion of water, so that the blood’s salt concentration can be maintained at the vital level. The result is a gradual desiccation of the body and finally death.”
    An eight-year study of a New York City hypertensive population stratified for sodium intake levels found those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets – the exact opposite of what the “salt hypothesis” would have predicted. (1995). Dr. Jeffrey R. Cutler documented no health outcomes benefits of lower-sodium diets.
    The past president of the American Heart Association, Dr. Suzanne Oparil of the University of Alabama-Birmingham, said her personal view is that the government may have been too quick to recommend that everyone cut back. “Salt restriction as a solitary recommendation for the population for the prevention or the treatment of hypertension
    The seawater has 84 chemical elements. For our body to be healthy we need all those elements. When we use the common salt, we are in deficit of 81 elements which means we are somehow contributing to becoming weaker, imbalanced and more susceptible to diseases. Use the seawater salt.
    When we drink enough water to pass clear urine, we also pass out a lot of the salt that was held back. This is how we can get rid of edema fluid in the body; by drinking more water. Not diuretics, but more water!! In people who have an extensive edema and show signs of their heart beginning to have irregular or very rapid beats with least effort, the increase in water intake should be gradual and spaced out, but not withheld from the body. Naturally, salt intake should be limited for two or three days because the body is still in an overdrive mode to retain it. Once the edema has cleared up, salt should not be withheld from the body
    Salt has many other functions than just regulating the water content of the body. Here are some of the more vital functions of salt in the body:
    1. Salt is most effective in stabilizing irregular heartbeats and, Contrary to the misconception that it causes high blood pressure, it is actually essential for the regulation of blood pressure – in conjunction with water. Naturally the proportions are critical.
    2. Salt is vital to the extraction of excess acidity from the cells in the body, particularly the brain cells.
    3. Salt is vital for balancing the sugar levels in the blood; a needed element in diabetics.
    4. Salt is vital for the generation of hydroelectric energy in cells in the body. It is used for local power generation at the sites of energy need by the cells.
    5. Salt is vital to the nerve cells’ communication and information processing all the time that the brain cells work, from the moment of conception to death.
    6. Salt is vital for absorption of food particles through the intestinal tract.
    7. Salt is vital for the clearance of the lungs of mucus plugs and sticky phlegm, particularly in asthma and cystic fibrosis.
    8. Salt is vital for clearing up catarrh and congestion of the sinuses.
    9. Salt is a strong natural antihistamine.
    10. Salt is essential for the prevention of muscle cramps.
    11. Salt is vital to prevent excess saliva production to the point that it flows out of the mouth during sleep. Needing to constantly mop up excess saliva indicates salt shortage.
    12. Salt is absolutely vital to making the structure of bones firm. Osteoporosis, in a major way, is a result of salt and water shortage in the body.
    13. Salt is vital for sleep regulation. It is a natural hypnotic.
    14. Salt is a vitally needed element in the treatment of diabetics.
    15. Salt on the tongue will stop persistent dry coughs.
    16. Salt is vital for the prevention of gout and gouty arthritis.
    17. Salt is vital for maintaining sexuality and libido.
    18. Salt is vital for preventing varicose veins and spider veins on the legs and thighs.
    19. Salt is vital to the communication and information processing nerve cells the entire time that the brain cells work – from the moment of conception to death.
    20. Salt is vital for reducing a double chin. When the body is short of salt, it means the body really is short of water. The salivary glands sense the salt shortage and are obliged to produce more saliva to lubricate the act of chewing and swallowing and also to supply the stomach with water that it needs for breaking down foods. Circulation to the salivary glands increases and the blood vessels become “leaky” in order to supply the glands with water to manufacture saliva. The “leakiness” spills beyond the area of the glands themselves, causing increased bulk under the skin of the chin, the cheeks and into the neck.
    21. Sea salt contains about 80 mineral elements that the body needs. Some of these elements are needed in trace amounts. Unrefined sea salt is a better choice of salt than other types of salt on the market. Ordinary table salt that is bought in the super markets has been stripped of its companion elements and contains additive elements such as aluminum silicate to keep it powdery and porous. Aluminum is a very toxic element in our nervous system. It is implicated as one of the primary causes of Alzheimer’s disease.
    22. Twenty-seven percent of the body’s salt is in the bones. Osteoporosis results when the body needs more salt and takes it from the body. Bones are twenty-two percent water. Is it not obvious what happens to the bones when we’re deficient in salt or water or both.
    Study questions benefits of low salt diet, experts quick to dismiss
    Research suggesting a low salt diet may increase the risks of cardiovascular disease has questioned current drives to reduce salt intakes, however experts from the UK and US have been quick to dismiss the study as ‘flawed’.
    The new study, published in the Journal of the American Medical Association (JAMA), examined health outcomes related to salt intake, including the incidence of death, illness and hypertension in relation to measures of urinary sodium excretion. —The research reported that lower sodium excretion was associated with an increased risk of cardiovascular death, while higher sodium excretion did not correspond with increased risk of hypertension or cardiovascular disease complications. Speaking to FoodNavigator on behalf of Consensus Action on Salt and Health (CASH), Professor Graham MacGregor said that the observational study “is extremely paradoxical, suggesting that salt puts up blood pressure yet relates inversely to cardiovascular events – even though it is known that raised blood pressure is the biggest risk factor for cardiovascular disease, accounting for approximately 62 per cent of strokes and 49 per cent of all heart disease.” —“The associations between systolic pressure and sodium excretion did not translate into less morbidity or improved survival … On the contrary, low sodium excretion predicted higher cardiovascular mortality,” said the researchers, led by Dr Katarzyna Stolarz-Skrzypek of the University of Leuven, Belgium. —“Taken together, our current findings refute the estimates of computer models of lives saved and health care costs reduced with lower salt intake … They do also not support the current recommendations of a generalized and indiscriminate reduction of salt intake at the population level,” they added.
    The new JAMA study has already come in for some criticism. Prof MacGregor, of the Wolfson Institute of Preventive Medicine, and chairman of CASH explained that the paper has “what appear to be severe methodological problems”, adding that “it is difficult to critically assess this paper.” –In addition, officials at the Centers for Disease Control and Prevention (CDC) felt so strongly that the study was flawed that they criticized it in an interview with the New York Times – something they normally do not do. –Dr. Peter Briss, medical director at the CDC, told the NY Times that it is hard to draw any conclusions from the study given its relatively small size, and use of relatively young participants. —MacGregor and Briss both highlighted that the study goes against a raft of evidence showing that salt reduction is beneficial to the general population. –[U1]“This paper does not provide any substantiated evidence to the contrary,” said MacGregor, whilst Briss added that the study “might need to be taken with a grain of salt.” –“There is no evidence that a modest reduction in population salt intake has any harmful effects on health, as such salt reduction is the simplest and most cost-effective method of reducing cardiovascular disease next to tobacco reduction,” added MacGregor.
    Study details
    The researchers’ studied data from a prospective population study, involving 3681 participants without cardiovascular disease (CVD).
    Among the 3681 participants followed, CVD deaths decreased with increasing measures of 24-hour sodium excretion, from 50 deaths in the lowest group, to 24 for medium excretion, and 10 in the highest excretion group.
    “Lower sodium excretion was associated with higher CVD mortality,” said Dr Stolarz-Skrzypek and colleagues; noting that this inverse association between sodium excretion levels and death from CVD was statistically significant. –The researchers added that systolic blood pressure, but not diastolic pressure, changes over time aligned with changes in sodium excretion, “but this association did not translate into a higher risk of hypertension or CVD complications.” —“It is unlikely that these findings were due to reverse causality because we excluded patients with a history of CVD … Moreover, these observations were consistent when we censored cardiovascular deaths over a time span ranging from 6 to 21 years, or excluded cardiovascular deaths occurring within 3 years of enrolment,” they explained.
    Source: Journal of the American Medical Association (JAMA)
    Volume 305, Issue 17, Pages 1777-1785, doi:10.1001/jama.2011.574
    “Fatal and Nonfatal Outcomes, Incidence of Hypertension, and Blood Pressure Changes in Relation to Urinary Sodium Excretion”
    Authors: K. Stolarz-Skrzypek, T. Kuznetsova, L. Thijs, V. Tikhonoff, et al
    Consumption of ‘Good Salt’ Can Reduce Population Blood Pressure Levels
    ScienceDaily (Sep. 15, 2010) — An increased intake of ‘good’ potassium salts could contribute significantly to improving blood pressure at the population level, according to new research. The favourable effect brought about by potassium is even estimated to be comparable with the blood pressure reduction achievable by halving the intake of ‘bad’ sodium salts (mostly from table salt).—–Those are the conclusions drawn by Linda van Mierlo and her colleagues at Wageningen University, part of Wageningen UR, and Unilever in their investigation of the consumption of potassium in 21 countries. An article describing their findings appears in the journal Archives of Internal Medicine.—The risk of developing cardiovascular diseases rises as blood pressure increases. In Western countries only 20-30% of the population has ‘optimal’ blood pressure, with the systolic (maximum) pressure being lower than 120 mm Hg and the diastolic (minimum) pressure lower than 80 mm Hg. Blood pressure increases with age in most people. Men more often have a higher blood pressure than women.—Diet and lifestyle plays an important role in managing blood pressure. High intakes of sodium and low intakes of potassium have unfavorable effects on blood pressure. Therefore, reducing the consumption of sodium and increasing the consumption of potassium are both good ways to improve blood pressure.[U2]–The study carried out by food researchers from the Human Nutrition department at Wageningen University and from the Nutrition & Health department at Unilever demonstrates that the average potassium intake in 21 countries including the US, China, New Zealand, Germany and the Netherlands varies between 1.7 and 3.7 g a day. This is considerably lower than the 4.7 g a day, which has been recommended based on the positive health effects observed at this level of intake.—[U3]—A hypothetical increase in the potassium intake to the recommended level would reduce the systolic blood pressure in the populations of these countries by between 1.7 and 3.2 mm Hg. This corresponds with the reduction that would occur if Western consumers were to take in 4 g of salt less per day. The intakes of both potassium and sodium are therefore of importance in preventing high blood pressure.—Earlier studies have shown that salt reduction of 3 g per day in food could reduce blood pressure and prevent 2500 deaths per year due to cardiovascular diseases in the Netherlands.[U4] In Western countries, salt consumption can be as high as 9-12 g a day whereas 5 g is the recommended amount according to WHO standards.[U5] Most household salt is to be found in processed foods such as bread, ready-made meals, soups, sauces and savoury snacks and pizzas. An effective way of increasing potassium intake is to follow the guidelines for healthy nutrition more closely, including a higher consumption of vegetables and fruit. In addition, the use of mineral salts in processed foods — by which sodium is partly replaced by potassium — would contribute to an improved intake of both sodium and potassium.
    Story Source–The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by Wageningen University and Research Centre, via AlphaGalileo. Journal Reference-Linda A. J. van Mierlo; Arno Greyling; Peter L. Zock; Frans J. Kok; Johanna M. Geleijnse. Suboptimal Potassium Intake and Potential Impact on Population Blood Pressure. Archives of Internal Medicine, 2010; 170 (16): 1501-1502 DOI: 10.1001/archinternmed.2010.284
    Food Companies Are Placing the Onus for Safety on Consumers
    “Increasingly, the corporations that supply Americans with processed foods are unable to guarantee the safety of their ingredients. In this case, ConAgra could not pinpoint which of the more than 25 ingredients in its pies was carrying salmonella. Other companies do not even know who is supplying their ingredients, let alone if those suppliers are screening the items for microbes and other potential dangers, interviews and documents show.”—Yet the supply chain for ingredients in processed foods — from flavorings to flour to fruits and vegetables — is becoming more complex and global as the drive to keep food costs down intensifies. As a result, almost every element, not just red meat and poultry, is now a potential carrier of pathogens, government and industry officials concede.–In addition to ConAgra, other food giants like Nestlé and the Blackstone Group[U6], a New York firm that acquired the Swanson and Hungry-Man brands two years ago, concede that they cannot ensure the safety of items — from frozen vegetables to pizzas — and that they are shifting the burden to the consumer. General Mills, which recalled about five million frozen pizzas in 2007 after an E. coli outbreak, now advises consumers to avoid microwaves and cook only with conventional ovens[U7]. ConAgra has also added food safety instructions to its other frozen meals, including the Healthy Choice brand…”…And the ingredient chain for frozen and other processed foods is poised to get more convoluted, industry insiders say. While the global market for ingredients is projected to reach $34 billion next year, the pressure to keep food prices down in a recession is forcing food companies to look for ways to cut costs.–Ensuring the safety of ingredients has been further complicated as food companies subcontract processing work to save money: smaller companies prepare flavor mixes and dough that a big manufacturer then assembles…(more at [link to] ) What’s even worse is that the instructions that ConAgra says consumers have to follow to to be responsible for making the food safe to eat — using a food thermometer and baking it in an oven to 165 degrees — don’t even work. —(From the above article):
    “Its Banquet pies now have some of the most graphic food safety instructions, complete with a depiction of a thermometer piercing the crust….The U.S.D.A. said it required companies to show that their cooking instructions, when properly followed, would kill any pathogens. ConAgra says it has done such testing to validate its instructions…—But attempts by The New York Times to follow the directions on several brands of frozen meals, including ConAgra’s Banquet pot pies, failed to achieve the required 165-degree temperature. Some spots in the pies heated to only 140 degrees even as parts of the crust were burnt…—In 2007, the U.S.D.A.’s inspection of the ConAgra plant in Missouri found records that showed some of ConAgra’s own testing of its directions failed to achieve “an adequate lethality” in several products, including its Chicken Fried Beef Steak dinner. Even 18 minutes in a large conventional oven brought the pudding in a Kid Cuisine Chicken Breast Nuggets meal to only 142 degrees, the federal agency found…The pot pie instructions have built-in margins of error, Mr. Seiple said, and the risk to consumers depended on “how badly they followed our directions.”—So they say that the consumer is responsible for cooking the food safely to kill any pathogens that contaminate it, but the instructions don’t work and most people don’t cook processed food in laboratory conditions, using food thermometers and other testing equipment!
    What about the toxins?—While news focus is on foodborne pathogens like salmonella and e. coli, what is totally ignored in the coverage of these outbreaks is that when sloppy conditions and negligent factories are discovered to be the cause of infectious outbreaks, the same conditions also cause contamination of food with toxic contaminants: industrial chemicals, pesticides, pollutants and trash. —The Georgia peanut butter factory that wasn’t cleaning its equipment and letting contaminated water from a broken building drip into food for years, the companies that don’t wash pesticide off produce before cooking up their canned soup product, and the factories that add chemicals and cut corners — these are also problems but there are no outbreaks to alert us to them, because they involve toxins not germs that cause attention-getting outbreaks.–
    In my opinion, the chances are very high that the salmonella and other foodborne illness outbreaks are just the tip of the iceberg. If anyone did routinely test these processed foods for pollutants, industrial food plant chemicals, pesticides and things like machinery oils, I have a very strong feeling that we’d find more than just bacterial infections are out of control.
    Special Comment—with the latest information released that at 36,000X they could still find fungi in the seeds of Genetically modified materials and with the viruse implanted in the germ this would be causative factors in infections not healing adequately or expediently with some of these genetically induced pathogens and add to the mix the pollutants and unsanitary conditions in food processing then the best bet for safe foods would be hydroponics—indoor gardening and gardening or home grown foods—something to consider
    Recipe Salt and Vinegar–
    take 1 table of salt 1 table of vinegar ( your choice ) add to 2-3 oz of water and drink to cool body and cleanse the lower end
    Do as above and instead of drinking it use this to wash areas of body that may be infected and or blemished as a result of toxins coming through—salt is a cleanser of cells and vinegar is a penetrant of cells so it will penetrate and clean
    [U1]This is the BS on all of these Interviews—Based on a myriad of studies—or traditional BS—when you look at the past studies they all appeared to support salt in the diet –but since salt maintains cellualr health and heart stability –this could not be accepted by “mainstream medical dogma” or” The Religion of Medical Sickness caused by making people ignorant of facts and real Science” the issue was about protecting there image and to not doubt the validity of the medical field” can’t have people doubting the intelligence of the allopathy –which has not gotten anything right in over 80 years!!!!
    [U2]More current studies are Now reflecting that sodium has no bearing on blood pressure in a negative way and in fact stabilizes blood pressure
    [U3]So the reality maybe not a sodium issue at all but more like a potassium deficiency!!
    [U4]Again this is where a Study is done and then extrapolated for the planet and then this is where it becomes all flawed—in china where they have a selenium deficiency –theydie of cancer and in the USA where there is a selenium adequacy you don’t see these issues but if the global standard states that you need 600mcgs in the diet for an American this maybe an overload which then can cause organ complications—something not being dealth with in todays equation on diet and nutrition
    [U5]WHO’s standard –based on what!!??—this is where the questions and challenges need to arise and seriously investigated
    [U6]GMO or GE Corporations or Companies
    [U7]WHATTTTTTTT!!! Use a normal Oven!!!! Where have you heard this before —OHHHH Yes ME!!