MORE INFORMATION FOR YOUR HEALTH EDUCATION

 

OUR COMMENTS:

 

The information provided here though not complete is structure is given to show you the problems your researchers and health care professionals have and the misperceptions that cause them to follow false premises, theories and make errors in their research analysis of what they observe.  They therefore, function with inappropriate information and in the process of applying their information and conclusions they put into motion procedures that cause the opposite things to take place than they believe will happen.

 

Following their incorrect belief systems these inappropriate applications of what they have developed are the sources of what you are reading and what is causing all of the confusion in health care.  Because they have discovered parts of the science and many processes that seem to work for periods of time they are enticed to continue in their errors, not being willing to look elsewhere, or refuse to accept more pieces of the puzzle, because they conflict with their system.

 

They try to analyze why different cultures do not have the same health problem and believe that if everyone ate that way, diseases would be fewer, but this is not a truth, because everyone is different; a fact the know about but do not use appropriately to help solver their problems.

 

Our science provides the rest of the story and therefore the complete scientific system that gives the answers to these problems your professionals are having and why there is so much confusion among both the Allopathic Medical approach and the Alternative Natural systems.

 

Below you will find a discussion about different herbs, products and diets and what they believe is their value and why everyone now should start using or eating these particular diets.

 

But they are not the answers and will only cause different conditions to manifest and thus more confusion as people fail and then reject this information as bad, when it is not bad, but just misapplied!  This is the main problem throughout your whole system.

 

Good information is being misapplied or misused, because you do not have the proper science that helps you use your information properly, so that the outcomes desired are not experienced.  Then everyone declares the information is either bad and useless or because some people got some help, they continue to repeat their errors ( they do not know are errors) hoping to find the answer to the problem that the desired outcome does not always take place!

 

Study this information and see if you can identify the problems that exist within their conclusions and direction you are to follow!

 

They continue:

 

“Herbs and Your Health”

Q The Role of Supplements

 

Herbs are an integral part of healing in China and other countries. Learn how they can benefit you, too. Medicinal herbs have a long history in human healing. Meadowsweet and willow bark, for example, were used to relieve pain and fever for centuries, but it was only in 1899 that salicin, their active compound, was synthesized into the drug aspirin.

 

Plant-based drugs are still an important part of today’s medical arsenal. Vincristine and vinblastine, used to treat leukemia, come from a plant in the periwinkle family. The drug tamoxifen, used to treat breast and ovarian cancer, comes from the Pacific yew tree. In all, about a quarter of today’s pharmaceuticals come directly from plants, and many more are synthetic versions of plant compounds.

 

Prescription drugs, whether plant-based or not, can be very effective for treating serious health problems. But for many minor— and sometimes not-so-minor—problems, herbal remedies may work just as well if not better. The relief from herbs isn’t usually as fast, but it is often gentler, with fewer side effects.

 

In china, herbal remedies account for up to half of the total medicinal consumption.  Now that modern research has proved the healing powers of herbs, they are becoming a larger part of our arsenal too.

 

Choosing Herbs

 

Choosing a quality herbal product can be a bit tricky. Herbs are variable by nature. Depending on where, when, and how an herb is grown and processed the strength of its medicinal compounds can vary considerably.  Reputable manufacturers now standardize their products to make the amounts of the most active ingredients consistent from one

 

OUR COMMENT:

 

We are giving an introduction to the next part because it is incomplete, as it is taken from pages the have given us some information but is incomplete in sentence structure.  This information is concerning:  We are adding these word to start the idea they gave on the other page.  We have researched different country’s d –

 

“ieting pattern, often referred to as a “plant-based” diet.

 

There are variations on the theme, to be sure. The Mediterranean diet, with its emphasis on olive oil, is a richer diet than the Asian diet, in which the total fat level is quite low. But both patterns are replete with whole grains, fruits, and vegetables and very low in saturated fats. Dipping your ladle into these culinary traditions may not bring you eternal youth, but it’s the best way to tip the odds in favor of a long. healthy life.

 

The Mediterranean Diet

For centuries, the people of the Mediterranean have been eating a joyful, flavorful diet one that happens to protect them against the chronic diseases of modern times:

 

The Food Guide Pyramid

 

The pyramid on the left shows the ideal balance of foods in a healthy diet; on the right is what most Americans eat. You can see that too many of our calories—nearly half—come from fat and sugar. Our dairy servings are too low to give us adequate calcium. Our total meat servings are about right but are skewed toward high-fat beef and pork rather than low-fat chicken and heart-healthy seafood, beans, and soy foods. We eat too few fruit and vegetables—especially since about a quarter of our ‘vegetable” servings are in the form of french fries. And few of us consume enough whole-grain products to lower our chronic disease risk.

 

 

OUR COMMENTS:

 

If you follow these suggestions you will be functioning with inappropriate information and in the process of applying this information and conclusions you will put into motion procedures that, if helped in the beginning, will eventually cause the opposite things to take place than they believe will happen.

 

Following their incorrect belief systems about what foods to eat and how to eat them will cause you to inappropriately apply what they have developed for a sources of what you are reading and because they do not understand it is causing all of the confusion in health care.

 

Because they have discovered parts of the science and many processes that seem to work for periods of time they are enticed to continue in their errors, not being willing to look elsewhere, or refuse to accept more pieces of the puzzle, because they conflict with their system.

 

They try to analyze why different cultures do not have the same health problem and believe that if everyone ate that way, diseases would be fewer, but this is not a truth, because everyone is different; a fact the know about but do not use appropriately to help solver their problems.

 

Our science provides the rest of the story and therefore the complete scientific system that gives the answers to these problems your professionals are having and why there is so much confusion among both the Allopathic Medical approach and the Alternative Natural systems.

 

Below you will find a discussion about different herbs, natural products and diets in an effort to inform you of  their value and why everyone now should start eating these particular diets.

 

But this is not the answer and will only cause different conditions to manifest and thus more confusion as people fail and then reject this information as bad, when it is not bad, but just misapplied!  This is the main problem throughout your whole system.

 

Good information is being misapplied or misused, because you do not have the proper science that helps you use your information properly, so that the outcomes desired are not experienced.  Then everyone declares the information is either bad and useless or because some people got some help, they continue to repeat their errors ( they do not know are errors) hoping to find the answer to the problem that the desired outcome does not always take place!

 

Study this information and see if you can identify the problems that exist within their conclusions and direction you are to follow!

 

They continue:

 

GOALS                                   WHAT WE REALLY EAT

 

Percentage of total food energy 27% from added sugars and discretionary fat

 

Source: USDA Continuing Survey of Food Intakes by Individuals, 1996

0:33 -

 

Changing Nutritional Needs

 

As our bodies change with age, so do our nutritional needs. Below are some of the nutrients we need more of. There are also some we need less of. For instance, we should limit sodium intake to 2,500 to 3,000 mg a day because our kidneys don’t excrete the excess as efficiently. And we require less vitamin A because the body absorbs and stores this vitamin more readily, so limit supplement doses to 5,000 lU. We also need fewer calories due to a more sedentary lifestyle and a slower metabolism.

               

NUTRIENTS YOU NEED MORE OF                                    WHY                                                                         GOOD FOOD SOURCES

 

Calcium                                                                  • Just as bone loss starts to speed                                           • Dairy products, calcium-fortified

(For postmenopausal                                            up, our absorption of  calcium from                                          juices and cereals, calcium-set tofu,

women and men over                                            food starts to slow down.                                                          dark-green leafy vegetables, sardines

65:1,200 to 1,500 mg a day)                                                                                

                                                                                 

Vitamin D                                                               • As we get older, we’re less able                                             • Fortified milk and cereals, liver, eggs

(Ages 51-70: 400 lU                                                to produce vitamin D from sunlight.

a day; after age 70!                                                Also, lactose intolerance may cause.

600 IU a day)                                                          us to decrease our intake of milk

 

 

Vitamin E                                                               • Cell damage from free radicals seems                                      • Sunflower seeds, nuts (almonds,        

(15 mg or 22 IU                                                       to escalate in later years.   Vitamin E and                                  peanuts), vegetable oils, wheat germ,

a day)                                                                      other antioxidants may slow the process                                  fortified cereals, avocados, mangoes

 

Vitamin C                                                              • See vitamin E, above. Vitamin C also                                        • Citrus fruits and juices, potatoes,                    (Men: 90 mg a day;  women:                               helps maintain healthy connective tissue                                  tomatoes, broccoli, dark greens

75 mg a day. Add                                                                                                                                                            leafy vegetables

35 mg if you smoke)

 

Vitamin B12                                                           • Our stomachs produce less acid                                              • Beef, pork, fish, milk, cheese, eggs.

(2.4 mcg a day)                                                       which helps digest B12, important to                                         The synthetic form of vitamin B12

                                                                                  mood, memory, immunity, and lowering(                                   found in fortified foods and in

                                                                                  high levels of the amino acid                                                       supplements) is better absorbed

                                                                                  homocysteine, a risk factor for                                                    than that from food sources.

                                                                                  heart attack and stroke.

 

Folic acid,                                                              • The vitamin helps counteract elevated                                   • Liver, beans, broccoli, dark-green

(400 mcg a day)                                                       homocysteine levels, which increase                                        leafy vegetables, cauliflower,

                                                                                  the risk of heart attack and stroke.                                             oranges, orange juice.  The form                               

                                                                                                                                                                                           found in 3 fortified foods and

                                                                                                                                                                                           supplements is better absorbed than                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              *                                                                                                                                                                                         that from food sources

 

Vitamin .B (Age 19-50: 1                                          • See Folic acid, above.                                                            • Fortified cereals, liver, bananas,                                                                                                                                                         

mg a day; age 51+: 1.5 to 2                                                                                                                                            pork, chicken, fatty fish (salmon,

mg for women, 1.7 to 2 mg                                                                                                                                             tuna, mackerel), baked potatoes,

for men)                                                                                                                                                                            canned chickpeas

 

Carotenoids such as beta                                       • Carotenoids are antioxidants with various                         • Cooked or canned tomatoes,

carotene, Iutein, zeaxan                                             anti-aging and disease-fighting properties.                         dark-green leafy vegetables

thin, Iycopene (No RDA)

 

Disease-Fighting Plant Chemicals

Scientists have isolated some powerful chemicals found in plant foods that, based on animal studies

or preliminary studies in humans, are thought to help fight disease. Fortunately, you don’t need to learn to pronounce their names to benefit from them. Just eat a wide variety of fresh fruits, vegetables, whole

grains, beans, and soy foods, along with some seafood and an occasional egg or two.

 

          FOODS                                        PHYTOCHEMICAL                                              BENEFIT

   

    Soy foods, beans, tea                                 lsoflavones                                              U Estrogen-like compounds that may help protect
                                                                                                                                                               against heart disease, osteoporosis, and certain cancers.

    

Flaxseeds, wheat germ, soy                                                Lignans                                                     U Similar to isoflavones, above.

 

Tea (green, oolong, and black)                                           Catechins and                                          U Powerful antioxidants that may help prevent the
                                                                                               theaflavins                                                oxidation of LDL (“bad’) cholesterol, therefore helping to
                                                                                                                                                                prevent heart disease.

 

Berries, red grapes, apples, nuts                                        Ellagic acid                                               U A powerful antioxidant.

                                                                

      Citrus fruits                                                                   Tangeretin and                                         U Antioxidants. They may also inhibit blood clotting,
                                                                                                nobiletin                                                  possibly helping to prevent heart disease.

     

       Citrus fruits                                                                   Limonene                                                 U Inhibit the activity of proteins that trigger cell growth,
                                                                                                                                                                 possibly helping to prevent cancer.

 

Blueberries, strawberries                                                    Anthocyanins                                          U Antioxidants. They may also inhibit cholesterol

raspberries, blackberries,                                                                                                                     synthesis.

cherries, red grapes                                                                                      




Yellow onions, broccoli, kale,                                              Ouercetin                                                 U A very powerful antioxidant that may offer
berries, tea, apples                                                                                                                                 protection against heart disease and cancer

      .

 

Broccoli, cabbage,                                                                   lsothiocyanates,                                       U Perhaps the strongest cancer-protective

Brussels sprouts, kale                                                                                                                             Food such as sulfora-compounds yet

                                                                                                                                                                   discovered. phane and indoles

 

Garlic and onions                                                                   Allicin and other                                      U May reduce the tendency of blood to clot, possibly
                                                                                                  allylic sulfides                                           offering protection against heart attack and stroke.

 

Legumes, soy, seeds,                                                              Protease inhibitors                                    May help repair DNA and curb out-of-control cell                      

whole grains                                                                                                                                             growth, possibly helping to guard against cancer.

 

Tomatoes, red peppers,                                                          Lycopene                                                  U Antioxidants being studied for
 pink grapefruits, guavas,                                                                                                                        their ability protect against cancer,
 watermelons                                                                                                                                             especially prostate cancer.

                                                                                                      

Kale, broccoli, Brussels sprouts,                                           Zeaxanthin and                                        U May help prevent macular degeneration (an age-
spinach, collard greens,                                                         lutein                                                        related eye disorder).
peaches, corn, egg yolks                       

                                                                

Soy foods, nuts, seeds,                                                            Sterols                                                     U Lower blood
       wheat germ                                                                                                                                        cholesterol levels.

 

Nuts, soy foods, legumes                                                        Saponins                                                 U Help lower blood
                                                                                                                                                                    cholesterol levels.

     

                                                                                                     

         

 

Eating to Age Well

                                                                

 

OUR COMMENTS:

 

This information is a general process your professional do in an attempt to help the public with their health problems!  These questionnaires are somewhat helpful but mislead, because they do not have a science to assist them in applying the partially true information they have.

 

They have asked the usual questions to lead you into doing something different with how and what you eat.  Changing your diet is a correct concept, but without our complete science you may have some success in the improvement of your health, but you will, in time, begin to have problems return!  It is not that changing your diet was wrong, but it may be due to a number of conditions  linked to the fact that you do not know how to correctly apply and make adjustment when things change to the worse.

 

You are fine when all is going well, but when problem begin you are again lost and in fear you start all over from the beginning when this is not necessary.  With just a little adjustment you can be on your way back to health.

 

We do not suggest that you follow their suggestions without having taken our SEMINARS first!

 

How Does Your Diet Rate?
                      
      
     1.  I eat beans or bean soups as my main meal for lunch or dinner:
                               week for dinner?                                                                    
                               A None, or skinless chicken or turkey breast                    A 3 to 4 times a week
                               B lop loin beef or pork                                                           B ito 2 times a week
                               C Ground beef                                                                         C Rarely or never

                         

   2.  Only whole-wheat bread and other whole-grain breads are rich in fiber and whole grains. Most rye and pumpernickel breads are, like white breads, low in fiber.
                           

   3.  Even lean red meat has three times more satu­rated fat than lean poultry.

 

   If you answered 5 to 7 questions “A” and the rest mostly “B’s: Not bad! Just a few additions here and a few subtractions there in your diet will bring you up to par.  Congratulations! You are eating a nutrition savvy diet that will add years to your life,                            
                         

4-5. Although the USDA Food Guide Pyramid recommends a daily intake of 2 to 4 servings of fruits and that 9 or 10 daily servings total provides even more health protection.

 

 If you answered 0 to 4 questions “A” and 3 to 5 servings of vegetables, research suggests the rest “B”s and “C”s: Your diet could use a makeover, but the fact that you are taking this quiz proves your interest in improving your eating habits. Keep reading to learn about foods.

 

Moderate amounts of alcohol, particularly red wine, can have beneficial effects on the heart, especially           for older people A 5-6 oz glass of wine provides about a half ounce of pure alcohol, which raises levels of HDL (good”) cholesterol in the blood and reduces the likelihood of developing artery clogging blood clots, which can lead to heart attack. Men who drink up to 2 alcoholic drinks a day have less heart disease than those who drink more or none at all. However, women at high risk for breast cancer should limit their intake to no more than 1.                           

 

Each of these foods contains about 300 to 400mg of calcium per serving. You need 3 to 6 servings daily to meet the new government recommendations of 1,200 mg of calcium for adults 51 years and older (under age 50, the daily requirement is 1,000 mg).                             

 

 

Functional Foods

OUR COMMENTS:

 

The following information is laced with good things and information, but they give only half of what Hippocrates said: “Let your food be your medicine and your medicine be your food.”  This is declaring that there really are no such things as medicines and that there are only foods that feed you or poison you!  The keys to when a food feeds and when it poisons is a problem you have not completely solved.  You have not discovered the complete understanding of what he meant.  Our science will explain these words and much, much more!

 

They are trying to address the problems you all have when shopping and selecting food to eat and knowing what will be good for you, when others eat things that do not hurt them but hurt you!

 

Read and learn more about what is important for you to know!

 

They continue:

 

Supermarkets are filling up with foods enriched with various health-protective compounds.

Some of these foods can indeed enhance your health. Others are a waste of money.  Better eating through chem­istry? Maybe, maybe not. The watchword is consumer beware.”

 

L

 

et your medicine be your food, wrote Hippocrates, the Greek father of medicine,” two thou­sand years ago. But he probably never envisioned that we would actually add medicine to our food. Yet that’s just what you’ll find on your grocery shelves.

 

First developed by the Japanese, so-called “functional foods” have added ingredients designed to improve your health. They range from cholesterol-lowering margarines to eggs enriched with the heart-healthy fats found in fish. But in this category you’ll also find some clunk­ers that won’t add to your health— but will subtract from your wallet.

Medicine or Marketing?

 

Depressed? Try snack chips made with St. John’s wort. Or maybe you’d like to boost your brain power with fruit juice spiked with ginkgo.

 

Good ideas? No. Herbal supple­ments are best used for specific pur­poses in controlled doses for limited periods of time. The amount of St. John’s wort in those corn chips is probably so low that it won’t do you any harm, but it won’t do you any good either, and the chips will add calories to your diet. One fruit juice marketed as containing the anxiety-reducing herb kava had so little of the herb that you’d need to drink it for days, if not weeks, to feel their effects.

 

•  Stop using the herb if you experi­ence upset stomach, diarrhea, headache, skin rash, hives, or other unpleasant symptoms within two hours of taking it.

•  If you’ve taken an herb for the recommended amount of time and you haven’t noticed any improve­ment, stop taking it and consult your doctor.

 

OUR COMMENTS:

These suggestions have some merit but if you follow them you will definitely eventually develop problems just as you have now developed problems from the diet and things you are doing what you are doing!  They do not really know how to use herbs, for they are just foods that provide the proper nutrition your bodies are starving for, because your food you eat do not have them in them!  If you change your diet to those of other countries, you will begin to develop the diseases that are prevalent in that country.

 

Their research does not say that these people do not have hear disease, cancer and all of the other ones you have, they just have less then others.  So, in reality there are problems with these diets as well, but your experts do not know what they are nor can they explain scientifically why problems exist in the first place!

 

 

The Role of Supplements

 

Herbs That Help

 

WARNING

 

Don’t take echinacea or goldenseal for longer than eight weeks. These herbs work best when taken at the first sign of illness and continued for only a limited time. Echi­nacea stimulates your infection-fighting T-cells, but overuse can deplete your reserves and weaken your immune system. Goldenseal has antibiotic properties that can upset the balance of your intestinal flora Don’t exceed the maxi­mum recommended dose in hopes of getting faster results.

 

Of the many herbs said to help your health, only a small number have been shown to have measurable, pos­itive effects and to be safe to use. Here’s a brief rundown of the most noteworthy herbs for common uses.

 

For Pain Relief

 

•  Boswellia. For relieving the pain and inflammation of arthritis, try this traditional remedy from India. Choose a standardized extract containing 37.5 percent boswellic acids. The usual dose is 400 mg three times a day. It may take four to eight weeks before you feel any benefits.

 

* Capsaicin. This is the substance that puts the “hot” in hot peppers. It has been approved by the FDA as a treatment for lingering pain after an attack of shingles. It’s widely accepted among physi­cians as an effective treatment

for arthritis pain, too. Capsaicin is

available in over-the-counter (OTC) creams sold under the brand names Zostrix and Capzasin P Rub the cream as directed into the painful area three to four times daily. Be very careful not to get the cream into your eyes, mouth, or other sensitive areas. Relief may require three to four days of use.

•       Turmeric (curcumin) and devil’s claw. These two herbs can be helpful in easing pain from swelling and inflammation due to arthritis, injuries, back pain, surgery, and the like. The turmeric sold in the grocery store as a spice doesn’t have enough curcumin to help. Look for a purified version at the health food store and take up to 400 mg three times daily. Devil’s claw comes in a standard­ized extract containing 3 percent iridoid glycosides; take 750 mg up to three times daily.

•      Feverfew leaves. This herb

has been shown to help prevent migraines. It works best if you take 80 to 100 mg of the powdered leaf every day. Taking it after a migraine starts won’t help.

 

For Digestive Problems

 

•      Peppermint and chamomile.

One to three cups of peppermint or chamomile tea is often all you need to soothe mild digestive upsets such as nausea, heartburn, and acid stomach.

•  Ginger. For preventing motion sickness, try some ginger in cap­sules, as a tea, or as a spoonful of chopped fresh ginger mixed with a bit of honey. Studies have shown it works better than dimenhydri­nate (Dramamine) and without the side effects of drowsiness and dry mouth. Ginger works best if you

 

Nonprescription creams containing capsaicin help ease pain from shingles and arthritis.”

 

OUR COMMENTS:

 

 If you do not use these food properly they will cause disease just a fast or maybe faster than the other things you eat!

 

OUR COMMENTS:

 

The information provided here though not complete in structure is given to show you the problems your researchers and health care professionals have and the misperceptions that cause them to follow false premises, theories and because of this, make errors in their research analysis, of what they observe.  They therefore, function with inappropriate information and in the process of applying their information and conclusions they put into motion procedures that cause the opposite things to take place, than what they believe will happen.

 

Following their incorrect belief systems these inappropriate applications of what they have developed are the sources of what you are reading and what is causing all of the confusion in health care.  Because they have discovered many processes and parts of the science that seem to work for periods of time, they are enticed to continue in their errors, not being willing to look elsewhere, refusing to accept more pieces of the puzzle, because they conflict with their system.

 

They try to analyze why different cultures do not have the same health problem and believe that if everyone ate that way, diseases would be fewer, but this is not a truth, because everyone is different; a fact the know about but do not use appropriately to help solver their problems.

 

Our science provides the rest of the story and therefore the complete scientific system that gives the answers to these problems your professionals are having and why there is so much confusion among both the Allopathic Medical approach and the Alternative Natural systems.

 

Below you will find a discussion about different diets and their value and why everyone now should start eating these particular diets, but this is not the answer and will only cause different conditions to manifest and thus more confusion as people fail and then reject this information as bad, when it is not bad, but just misapplied!  This is the main problem throughout your whole system.

 

Good information is being misapplied or misused, because you do not have the proper science that helps you use your information properly, so you do not experience desired outcomes.  Then everyone declares the information is either bad and useless or because some people get some help, they continue to repeat their errors ( they do not know are errors) hoping to find the answer to the problem that the desired outcome does not always take place!

 

Study this information and see if you can identify the problems that exist within their conclusions and direction you are to follow!

 

They continue:

 

 

“heart disease, adult-onset diabetes, stroke, and colon and other cancer.  In a recent Spanish study, men and women between 65 and 80 who followed the Mediterranean diet were 31 percent less likely to die over the next nine years, compared to those who did not.

 

The traditional diets of Greece, southern Italy, southern France, Spain, Portugal, and even Turkey and Israel are rich in bread, grains, beans, often fish, vegetables, fruits, and olive oil, but they contain very little red meat, ice cream, or highly processed snack foods.  The Mediter­ranean diet is not low in total fat. In fact, it’s often as high in total fat as the usual American diet. But the fat is mostly monounsaturated and comes mostly from olive oil, nuts, and fish all “good” fats that don’t promote heart disease, as saturated fats, like those in red meat, do.

<p class=MsoNormal style='text-indent:13.0pt;line-height:13.0pt;m