Showing posts with label natural health news. Show all posts
Showing posts with label natural health news. Show all posts

Thursday, May 12, 2011

New Health Law Brings More From Big Insurance Lobbyists

If you haven't quite figured out that Big Insurance is acting to protect Big Insurance under alleged "health reform" then you should refer to other posts on Natural Health News that explain how there were numerous back office deals with Obama and this industry prior to bill passage.

Most of what has changed will do very little to improve health care quality of service, and you should be watching at every step.
Health Insurance Companies Try to Shape Rules
By ROBERT PEAR

WASHINGTON — Health insurance companies are lobbying federal and state officials in an effort to ward off strict regulation of premiums and profits under the new health care law.

The effort is, in some ways, a continuation of the battle over health care that consumed Congress last year.

Insurance lobbyists are trying to shape regulations that will define “unreasonable” premium increases and require them to pay rebates to consumers if the companies do not spend enough on patient care.
For their part, consumer groups say they worry that their legislative victories could be undone or undercut by the rules being written by the federal government and the states.

The health care overhaul provides a classic example of how the impact of a law depends on regulations needed to interpret it. The rules deal with relatively technical questions but go to the heart of the law, pushed through Congress by President Obama and Democratic leaders with no Republican support.
More than 40 provisions of the law require or permit agencies to issue rules. Lobbyists are focusing on two whose stated purpose is to ensure that consumers “get value for their dollars.”

One bars insurers from carrying out an “unreasonable premium increase” unless they first submit justifications to federal and state officials. Congress did not say what is unreasonable, leaving that to rule writers.

Another provision, effective Jan. 1, requires that a minimum percentage of premium dollars be spent on true medical costs related to patient care — not retained by insurers as profit or used to cover administrative expenses. Insurers must refund money to consumers if they do not meet the standards, known as minimum loss ratios.

Michael W. Fedyna, vice president and chief actuary of Aetna, underlined the importance of this issue, saying no other aspect of the law would be so “influential in shaping the future of the health care marketplace in the United States.”

The definition of medical loss ratio will “determine the willingness of health plans to enter new markets and remain in existing markets,” he said.

Senator John D. Rockefeller IV, Democrat of West Virginia, said the definition would be just as important for consumers and small businesses.

“The health insurance industry has shifted its focus from opposing health care reform to influencing how the new law will be implemented,” he said.

The law requires insurers to spend a minimum percentage of premiums on health care services and “activities that improve health care quality” for patients.

Insurers are eager to classify as many expenses as possible in these categories, so they can meet the new test and avoid paying rebates to policyholders.

Thus, insurers are lobbying for a broad definition of quality improvement activities that would allow them to count spending on health information technology, nurse hot lines and efforts to prevent fraud. They also want to include the cost of reviewing care by doctors and hospitals, to determine if it was appropriate and followed clinical protocols.
Some consumer advocates, like Carmen L. Balber of Consumer Watchdog, favor a strict, narrow definition of quality improvement activities, limited to those that produce measurable benefits to individual patients.

Alissa Fox, a senior vice president of the Blue Cross and Blue Shield Association, said that if the definition is too narrow, “health plans will come under enormous pressure to cut back quality improvement activities, including highly effective programs to reduce hospital infection rates.”

But Charles N. Kahn III, president of the Federation of American Hospitals, a trade group, said he feared that the quality improvement category would become a “catchall for a wide variety of expenses not directly related to patient care.”

Under the new law, insurers in the large group market are generally supposed to spend 85 percent of customers’ premiums on “clinical services” and quality-enhancing activities. The minimum is 80 percent for coverage sold to individuals and small groups.

Insurers and insurance regulators say that some companies will be unable or unwilling to meet the new standards. http://www.nytimes.com/2010/05/16/health/policy/16health.html?ref=health

Tuesday, May 10, 2011

Treat Soy with Caution

I am glad to see this at last, because, again, it is something I have been teaching and writing about for several decades. SOY is NOT a food for health -

You can learn more at www.leaflady.org

"I suspect soya was first targeted by western women who were determined to find alternative remedies to HRT to alleviate the uncomfortable symptoms of the menopause. They looked to the east and discovered that oriental women did not have the same menopausal problems. Why was that? Could it be their diet and, if so, what was different about it? Soya was the answer. Then they realised that breast cancer is relatively unknown in the region. Two and two were put together and the sales of soya accelerated. However, no one looked at the bigger picture and the difference in lifestyles."Complete article

Sunday, May 8, 2011

RoundUp Ready Crops: Just as Predicited

UPDATE: 17 August - New weed strategies needed, scientists say

UPDATE: May 17 - Burning Monsanto Hybrid Seeds
Monsanto GM-corn harvest fails in South Africa

NB: "It's not nice to try to fool Mother Nature"


Originally posted 5/14/10: I've been writing about the issues associated with Monsanto's RoundUp for over a decade now.

My first concern was safety as I learned early-on that this chemical spray had risks of cancer.

I learned more and read many reports soon after it was first marketed that it would develop resistance. Now this truly has come to fruition. I just wish more people had listened to those who were doing this research sooner than later.

According to a new report published in the New Scientist RoundUp is now facing serious resistance issues.

I can't say I am surprised but I would be much more pleased to see this herbicide taken off the market.

Briefly
New Scientist 15.5.10 "EVOLUTION OF WEED RESISTANCE DEALS BLOW TO POPULAR HERBICIDE"
More & more weeds are becoming resistant to glyphosate herbicide, originally marketed by Monsanto as Roundup. In 1996 Monsanto began selling GM crops which contained a gene making them resistant to glyphosate. This was so more of this chemical could be used without damaging the crops. Worldwide 100 million hectares are planted with glyphosate-resistant crops, but there are now at least 9 species of weeds who have evolved to be resistant to glyphosate.
Read complete article
For your home garden it is possible to grow specific plants that you can use to make your own fertilizers and other plant treatments. You may order a copy of my book, "My Happy Garden" to learn more.

Read More and look for the several other RoundUp related articles at Natural Health News using the search box.

Photo Credit 

Related sites: 
http://www.sourcewatch.org/index.php?title=Monsanto
http://www.laleva.cc/pharma/monsantofiles.html
http://www.corpwatch.org/article.php?id=4088

Wednesday, May 4, 2011

Oh, I know, you are one of those health nuts

UPDATE: 11 May 2010 - Diabetes associated with statin use Reported Sattar N, Preiss D, Murray HM, et al, Lancet. 2010;375:735-742. Epub 2010 Feb 16.
Certainly the risk of diabetes is not one which you may wish to undertake. Changing foo and lifestyle can do many great things for health, and help you reduce cholesterol without risk of diabetes.

And from another source here's more old news about the benefits of raw nuts for health. I wonder how many times the same studies are done before the findings trickle down to the everyday public...

Nuts, by the way, in addition to containing vitamin E for cardiovascular health, do contain a fat that is found in deficient levels in people suffering with wheat allergy.

Remember, it's just 1/4 cup daily of raw nuts to help you reap a multitude of benefits to help you avoid using problematic drugs.

Eating nuts may help lower cholesterol levels, US research suggests.
The review of 25 studies, involving nearly 600 people, showed eating on average 67g of nuts - a small bag - a day reduced cholesterol levels by 7.4%.
The US Loma Linda University team believes nuts may help prevent the absorption of cholesterol.
UK experts said the research showed nuts were an important part of a healthy diet, but warned against eating nuts covered in sugar or salt.
Previous work has indicated eating nuts regularly is beneficial, but the Archives of Internal Medicine study set out to put an accurate figure on the effect.
The effects of nut consumption were dose related, and different types of nuts had similar effects ” Lead researcher Joan Sabate
The people involved ate 67g of nuts a day on average, over a period of three to eight weeks.
As well as improving cholesterol levels, it also reduced the amount of triglyceride, a type of blood fat that has been linked to heart disease.
However, the impact was least pronounced among the overweight.
It is not yet clear why nuts have this effect, although one suggestion is that it is down to the plant sterols they contain, which are thought to interfere with cholesterol absorption.
Lead researcher Joan Sabate said increasing nut consumption as part of a healthy diet should be recommended.
He added: "The effects of nut consumption were dose related, and different types of nuts had similar effects."
Ellen Mason, senior cardiac nurse at the British Heart Foundation, agreed, but she urged people to go for unsalted nuts.
"Apart from salted peanuts at the pub, nuts in sugary cereals or the traditional Christmas selection, nuts have been largely lacking in our diets in the UK," she added.
The study was carried out by independent researchers, although it was partly funded by the International Tree Nut Council Nutrition Research and Education Foundation.

Story from BBC NEWS: http://news.bbc.co.uk/go/pr/fr/-/2/hi/health/8673208.stm
Published: 2010/05/10 23:31:27 GMT © BBC MMX
12.15.08 - Nutty for sure but up on healthy foods for longer than most people ever thought of this so-called "new" report on why eating nuts is good for health.

About a dozen years ago I taught one of my seminars at Edmonds Community College about heart health. I had just found an excellent study about how just 1/4 cup daily of raw walnuts would go a long way to keep your heart healthy. Plus they would give you a food source of health promoting vitamin E.

Now someone has gone again and gotten some money to do research about something that could have been found in a thorough search of the literature.

So here you go, since it is "news", a few more facts on nuts.

Please note that the health benefits refer to using raw nuts and organic would be the best choice.
Walnuts

In addition to their omega-3 fatty acids, walnuts are an important source of monounsaturated fats — approximately 15% of the fat found in walnuts is healthful monounsaturated fat. A host of studies have shown that increasing the dietary intake of monounsaturated-dense walnuts has favorable effects on high cholesterol levels and other cardiovascular risk factors.

and

Did you know that just one-quarter cup of walnuts contains over 90% of the daily value for those hard-to-find omega-3 essential fatty acids? They are called .essential. because they are a special protective type of fat that cannot be manufactured by our body and therefore must be supplied by the foods we eat. Researchers believe that about 60% of Americans are deficient in omega-3 fatty acids, and about 20% have so little that tests cannot even detect any in their blood. The list of benefits derived from omega-3s is impressive, ranging from improving cholesterol levels and reducing the risk of stroke to acting as anti-inflammatory agents and improving bone density. Enjoying walnuts as part of your Healthiest Way of Eating not only adds wonderful taste and texture to your meals, but it is an easy way to include more omega-3s into your diet. Walnuts also contain ellagic acid a compound that supports the immune system and appears to have anticancer properties.
and don't forget that walnuts do have a thyroid lowering effect so perhaps this will aid those with hyperthyroid conditions who aren't sold on slaying their gland with radioactive iodine.

Friday, April 8, 2011

Problems with New Sweetener

UPDATE: August 2010
Here's a toxic sweetener you most likely had never heard of, but I would caution you to make sure you do not ingest it:
HealthEdge's NaturallySweet 
This is manufactured by these folks.

Truvia, Purevia, Zevia, Zerose, Zsweet are marketing names for this artificially blended  erythritol and rebiana mix.  Rebiana is a chemically modified form of  stevia, it is NOT pure stevia.

UPDATE 4, Consumer complaints regarding Truvia

UPDATE 3, 23 December 08: A reader comments on Erythritol as not causing her any problems as noted in our researcher's report. Just like all substances, the ingestion of a substance needs to be in the right form, the right amount, et al, and the effect and outcomes are individual. Please realize that our researcher is a former FDA investigator who has an indepth background in the sciences necessary to make such statements. Please note that the artificial sweeteners referred to, Truvia (Cargill) and PureVia(Whole Earth Sweeteners) are manufactured by these agribusness corporations with an extract of stevia (rebiana)and erythritol and are NOT whole leaf stevia or pure(whole leaf)stevia extract.

UPDATE 2, 22 December 08: Please note that contrary to other reports you may be reading, the FDA DID NOT APPROVE STEVIA. The FDA, in cahoots with Cargill and Coke, approved a synthesized product - as reported originally in this article - manufactured with rebiana (an extract from Stevia) and erythritol (a sugar alcohol).

As Dr. Evangelista states (quoted below): "DO NOT CONFUSE REBIANA (TRUVIA) WITH STEVIA"

UPDATE 1, 20 December 08: Zerose is the Cargill synthesized artificial sweetener made from stevia and erythritol. Zsweet is a similar product in UK and EU. There are numerous scientific studies presenting that this, and related products such as Truvia, may lead to calcium, potassium and phosphate loss with calcification (and lesions) in the kidneys (just like Splenda) and bowel alterations. Please read more.

As to Zevia soda, it seems to me to be quite irresponsible on the part of the company CEO (an attorney)to make the following quote, "Why not supplement a steady breast milk diet with some refreshing ZEVIA?" This quote is associated with a photo of an infant being fed soda by the mother on the company blog. I would suggest the mother is irresponsible as well. While the company web site does not state that Zerose is the sweetener used in their products it does mention that eryrithritol is an ingredient.

I am sure this fellow was not in my 'Social Responsibility of Business' class in grad school.

We suggest Just Like Sugar, unaltered Stevia (order the extract via the Starwest link on this page) and Agave.

We do not endorse the use aspartame or sucralose or any forms of these chemicals, first developed as inseticides, or any products containing them, as they are known toxins to human health, nor do we endorse the use of acesulfame K.
----------------------------------------
12-19-08
The news this morning on NPR seems to be focused on helping you be in the spin on 'rebiana'(Truvia) and how it is "just stevia".

Coke (using Truvia) and Pepsi (using PureVia) are marketing this new artificial sweetener in their beverages but apparently aren't open to presenting both sides of the story.

Even the one TV ad I saw recently for "Truvia" would lead you to believe that this is a safe and natural additive.

Zevia(a soda), because it contains erythritol, may also have similar problems.

The problem is that is may come from natural sources but it is an extracted and modified chemical when it comes out the other end.

DO NOT CONFUSE REBIANA (TRUVIA) WITH STEVIA
Do not confuse this with pure stevia, it is a combination of chemicals with a dab of the stevia plant. Stevia itself is a sweetener and yet they are using Erythritol which is a sugar alcohol known to cause such things as bloating, diarrhea and cramps. That tells you they are not using much stevia. Nor are they removing the poisonous aspartame from Diet Coke and Diet Pepsi. They are simply trying to satisfy a part of the population that knows how deadly aspartame is and wants to use something else.

Notice this sentence: "Stevia was not approved as a food additive by U.S. regulators, but the U.S. Food and Drug Administration issued letters to the companies on Wednesday saying it had no objections to their sweeteners, which are derived from the plant." The FDA has made themselves clear. Industry can do anything they please but they have no intention of approving something safe for the general public. They don't want to displease the aspartame industry who is powerful and takes care of those who defend their poison. Make sure you understand this is a combination of sweeteners and chemicals and not real stevia. The pop companies feel "a dab will do you, so just buy our product regardless of how its made". The public again will be the guinea pigs and lab rats. Also, see the admission that Pepsi's Purevia is being developed with Merisant, an aspartame manufacturer. Nobody should use these products until they are analyzed. Industry is constantly adding small amounts of aspartame because its addictive. If they do this to these products aspartame victims will react because aspartame is so poisonous it causes chemical hypersensitization.
Lab Tests Point to Problems with New Sweetener
Consumer group says product can increase cancer risk
September 2, 2008

A consumer group says a new commercial sweetner, said to be 200 times sweeter than sugar, may cause health problems and needs more study. Coca-Cola and Pepsi are planning to introduce new drinks made with the sweetner, rebiana, an extract of stevia leaves.

In a letter to the Food and Drug Administration, the Center for Science in the Public Interest (CSPI) says the agency should require additional tests, including a key animal study, before accepting rebiana as Generally Regarded as Safe, or GRAS.

The letter cites a new 26-page report by toxicologists at the University of California, Los Angeles, several, though not all, laboratory tests show that the sweetener causes mutations and DNA damage, which raises the prospect that it causes cancer.

"A safe, natural, high-potency sweetener would be a welcome addition to the food supply," said CSPI executive director Michael F. Jacobson. "But the FDA needs to be as sure as possible that rebiana is safe before allowing it into foods that would be consumed by tens of millions of people. It would be tragic if the sweetener turned out to cause cancer or other problems."

One key animal study has not been conducted, according to the UCLA experts and CSPI. The FDA's guidelines advise testing prospective major new food additives on two rodent species, usually rats and mice. The new sweetener has only been tested on rats, but not mice.

The toxicologists' report said that because several studies found mutations and DNA damage, a lifetime mouse study designed to evaluate the risk of carcinogenicity and other health problems was particularly important.

The UCLA toxicologists emphasized the need for more genotoxicity tests, because of the evidence that derivatives of stevia that are closely related to rebiana damage DNA and chromosomes.

Their report noted that much of the recent research on rebiana was sponsored by Cargill and urged the FDA to obtain independently conducted tests to ensure that corporate biases don't influence the design, conduct, or results of the tests.

Rebiana is shorthand for rebaudioside A, a component of stevia. It is obtained from the leaves of a shrub native to Brazil and Paraguay. Coke, Pepsi, and other companies are excited about rebiana, because it supposedly tastes better than crude stevia, which is sold as a dietary supplement in health-food stores.

After all the controversies pertaining to saccharin, aspartame, and other artificial sweeteners, the food industry expects many calorie-conscious consumers to eagerly opt for this natural sweetener.

Two companies -- Cargill and Merisant -- have told the FDA that rebiana should be considered GRAS, a category given less scrutiny by the FDA than ordinary food additives. A third company, Wisdom Natural Brands, has declared that its stevia-based sweetener is GRAS and will market it without giving evidence to, or even notifying, the FDA. That company gave CSPI only a heavily redacted report prepared by scientists it hired to declare its stevia derivative, which is of unknown purity, is safe.

Stevia is legal in foods in Japan and several other countries, but the United States, Canada, and the European Union bar stevia in foods because of older tests that suggested it might interfere with reproduction. New tests sponsored by Cargill did not find such problems.

"I am not saying that rebiana is harmful, but it should not be marketed until new studies establish that it is safe," Jacobson said.

Cargill's version of rebiana is called Truvia and would be used by Coca-Cola. Pepsi's version is called PureVia and is produced by Merisant's Whole Earth Sweetener division. Merisant is best known for marketing the Equal brand of aspartame.

CSPI has not questioned the safety of two artificial sweeteners, sucralose (Splenda) and neotame, but says that suggestive evidence indicates that saccharin, aspartame (Equal, NutraSweet), and acesulfame-K pose small risks of cancer.

"The whole issue of what gets GRAS status needs to be reviewed by Congress," Jacobson said. "It's crazy that companies can just hire a few consultants to bless their new ingredients and rush them to market without any opportunity for the FDA and the public to review all the safety evidence."

Two of the most harmful ingredients in the food supply are considered GRAS: salt, which raises blood pressure and causes thousands of unnecessary heart attacks and strokes every year, and partially hydrogenated oil, which is the source of artery-clogging artificial trans fat. CSPI has long campaigned to get partially hydrogenated oil out of the food supply and to reduce salt to safe levels.
From Consumer Affairs

Tuesday, March 29, 2011

Health Risks and Industrial Wind Turbines

UPDATE: 28 April, 2010 - Wind farm off Cape Cod approved
Perhaps Barry is ignorant of the risks of wind turbines.

SAVE OUR SOUND announces law suits to be filed

ORIGINAL POST 1/24/09
Dr. Magda Havas Ph.D., Associate Professor of Environmental and Resource Studies at Peterborough’s Trent University and one of the world’s leading research experts in the areas of electromagnetic pollution, radio frequency radiation, ground current and dirty electricity delivered alarming warnings about the dangers to human and animal health, posed by Industrial Wind Turbines.

full article

Wind Farm raising issues on Nantucket Sound

UPDATE: 3 March, 09
Wind Turbine Syndrome

Tuesday, March 15, 2011

Real Milk is Raw Milk

UPDATE: 21 July -  War Over Raw Milk
 
2 June - Remember that when milk began to be homogenized in the 1950s the rate of atherosclerosis started to skyrocket.  What we need is a return to real food, not corporate-dictated processed products.

" Milk from dairy cows that graze on pasture land rather than in feedlots might be healthier for your heart, according to a report in the American Journal of Clinical Nutrition.

Dairy products are the main source of conjugated linoleic acid (CLA), an unsaturated fat that some studies show could protect the heart. Pasture-grazing dairy cows have more CLA in their milk than grain-fed cows, according to the report.


In a study of 3,600 people, the researchers found that people with the highest concentration of CLAs had a 36 percent lower risk of heart attack than people with the lowest CLAs."Read more...


Real Milk Nutrition
 
UPDATE: 24 April, 2010 -  While I am pleased to see this judge ruled with common sense and in keeping with the law I am baffled that the "health blogger" sourced in these articles failed to refer to Dr. Frank McCoy in regard to natural healing with food, especially raw milk.  But them we are in the superficial zone these days as far as source material, too bad.
UPDATE: 18 April, 2010 - The Raw Milk Debate: Don't Have a Cow, Man
UPDATE 29 March -  FOOD POLICE AT IT AGAIN
FDA Alerts Consumers of Raw Milk Danger, By Cole Petrochko, Staff Writer, MedPage Today, 23 March 09
WASHINGTON -- An outbreak of campylobacteriosis has prompted the FDA and several Midwestern state health agencies to warn consumers against drinking unpasteurized, raw milk.
The Michigan Department of Community Health had received at least 12 confirmed reports of raw milk-related illness as of March, 24, the FDA reported in its announcement of the alert.
Unpasteurized milk may contain a variety of infectious bacteria, such as Salmonella and E. Coli, which can cause illness or death, the agency noted.
Adverse events related to drinking the raw milk include vomiting, diarrhea, abdominal pain, fever, headache, and body ache.
While most healthy patients recover quickly from milk-borne illnesses, the FDA cautioned that severe reactions may occur in some victims, particularly in pregnant women, older patients, infants, younger children, and patients with a weakened immune system.
Although the FDA has required pasteurization of almost all packaged milk products (excluding some aged cheeses) since 1987, dairy disease is still a threat, according to a Dec. 2008 report in Clinical Infectious Diseases that cited an annual average of 5.2 outbreaks per year between 1993 and 2006. (See Raw Milk Remains a Health Threat)
The FDA noted that from 1998 to 2008, 1,614 illnesses and two deaths related to raw milk were reported.
Proponents of unpasteurized milk claim it's more nutritious than treated milk and inherently antimicrobial.
Not so, the FDA asserted.
"There is no meaningful nutritional difference between pasteurized and raw milk, and raw milk does not contain compounds that will kill harmful bacteria," the agency said.
The FDA's investigation into the outbreak is aided by the Michigan Department of Community Health, the Illinois Department of Public Health, the Indiana State Board of Animal Health, and the Indiana State Health Department.© 2004-2010 MedPage Today, LLC. All Rights Reserved.
NB: High Doses of vitamin C have been shown effective in treating food borne illness.  
 

UPDATE: 28 March, 2010 
The Pasteurized Milk Ordinance (PMO) that was first proposed in 1924 by the United States Public Health Service has been adopted, in its 2003 revision, by 46 out of 50 states. (The four non-adopting states have passed similar ordinances of their own.) The PMO calls for the pasteurization of milk as a way of killing any potentially disease-causing bacteria in the milk, including Campylobacter, Escherichia, Listeria, Salmonella, Yersinia, and Brucella. I would also like to note that in 32 states, it is legal to sell and distribute raw, non-pasteurized milk and that both forms of milk exist in the majority of states.
Today there are more pasteurization options in the marketplace than there were in 1924; these options include high-temperature, short-time methods as well as low-temperature, longer time methods. The goal of all methods is the same: to kill potentially pathogenic bacteria that may be present in the milk or milk product (like cheese or yogurt).
TemperatureTimePasteurization Type
63ºC (145ºF)*30 minutesVat Pasteurization
72ºC (161ºF)*15 secondsHigh temperature short time Pasteurization (HTST)
89ºC (191ºF) 1.0 secondUltra Pasteurization (UP)
90ºC (194ºF)0.5 secondsUltra Pasteurization (UP)
94ºC (201ºF)0.1 secondsUltra Pasteurization (UP)
96ºC (204ºF)0.05 secondsUltra Pasteurization (UP)
100ºC (212ºF)0.01 secondsUltra Pasteurization (UP)
138ºC (280ºF)2.0 secondsUltra-high temperature (UHT) sterilization
Note: * = These temperatures and times are appropriate if the milk does not contain added sweeteners, and if it has not been condensed. If either of those changes applies, then the temperature must be increased by 3ºC (5ºF). In addition, eggnog is an exception to these rules and must be pasteurized according to a different set of times and temperatures.
There's no debate about the effectiveness of pasteurization for killing unwanted bacteria. There's also no doubt that pasteurization gives dairy products a longer shelf life by lowering the presence of bacteria that cause spoilage. But pasteurization also kills desirable bacteria found in fresh milk, and it denatures milk enzymes that may be active in the human digestive tract when fresh milk is consumed.
There is little research, however, to determine what nutritional benefits are lost when milk is pasteurized. I've seen speculation about changes in protein structure, calcium, amino acid, and vitamin C bioavailability all being triggered by pasteurization, but I have not seen research that confirms or rejects these occurrences.
As I mentioned earlier, in the majority of states, dairy farms are free to produce raw (unpasteurized) milk as long as they adhere to the conditions and restrictions set out in state law. The safety of unpasteurized milk depends on the quality of the cow's life,
including the immediate environment and feeding. It also depends on the quality of handling facilities once the cow has been milked. For these reasons, I recommend a very careful look at any dairy farm's procedures, track record, and publicly available information before becoming a regular consumer of its unpasteurized milk. Producers of raw milk should be carefully monitoring the milk for the presence of microorganisms and will be able to certify that the milk meets all federal and state regulations in this regard.
Because freshness is at a premium, and the product shelf life is greatly shortened (which is not necessarily bad) the dairy should be within driving distance of your residence so you can visit it in person. In some states, like Indiana, where it is illegal for a local dairy to sell unpasteurized milk, cows from the dairy may be leased in order for consumers to obtain a regular supply of raw milk.
In the absence of a very high-quality dairy farm in driving distance from your residence, I recommend purchase of pasteurized milk. Even though it's one step further from natural milk (which I would prefer), the health risks-however small-don't seem like a worthwhile trade-off in exchange for the potential benefits. If a high quality dairy farm, producing certified organic milk in unpasteurized form is available in your area, I would recommend considering this option. Courtesy: WHFOODS.ORG
Original Post 23 March 2009 :
A few years ago I was able to get some delicious raw milk from a cow down the road. I loved it each time I received my big glass gallon jar of this liquid. It brought back memories when I saw the rich, uncooked, deep yellow cream floating on top.

Some years ago I drove down the big long hill from my home back then and stopped at the Wagon Wheel to buy raw milk.

Before that I drove out to Willapa Valley for fresh liquid delight from Verna Kuttle's cows.

Before Washington, when my children were quite young, I walked next door to the farm each afternoon at milking time and drew a gallon of freshly collected raw milk from the big stainless steel cooler.

And even before that, as a small child I recall in delight on a day out at the farm, getting fresh creamy milk, still warm from the cow.

I am happy to say that my children probably had more raw, uncooked and non-homogenized milk than I did. None of us are the worse for it.

Sadly over the years Washington has been under the Olympia gestapo for any effort to have access to raw milk.

For year's you had to find a farmer to sell it too you and even then it was only sold as "pet" milk. I'm glad I had pets.

It's just the insanity of lack of knowledge that government workers seem to fall into, lock step.

No one dare ask if it might be good for you.

Funny too because one of the very first books I had when I was studying naturopathy in the 1960s had pages of treatments based on consuming raw milk.

Maybe times are changing.
Got Raw Milk?By Jennifer Adler M.S., C.N.

Welcome to the largest underground food revolution—the raw milk movement. As a nutritionist I have been a part of this underground movement since 1999 and have been amazed at how this creamy-colored substance has brought together Republicans and Democrats, as well as liberals and fundamental Christians—all for a common cause. Who knew that milk, that stuff that you put on your cereal, could have such power?

Since ancient times, an exclusive raw-milk diet has been used to cure many diseases. In the early 1900s, the “Milk Cure” was used at the Mayo clinic to successfully treat cancer, weight loss, kidney disease, allergies, skin problems, urinary tract problems, prostate problems, chronic fatigue and many other chronic conditions. However, after 1947, raw milk became very difficult to obtain due to pasteurization laws.

Pasteurization, heating foods to a minimum of 161.5∝F and holding that temperature for at least fifteen seconds, is done to kill bacteria. Currently, many raw foods are viewed as dangerous and laws enacted in the name of public health and safety require more foods to be sterilized by pasteurization. Pasteurization was implemented in the 1920s to combat tuberculosis, infant diarrhea and other diseases caused by poor animal nutrition and dirty production methods. However, refrigerated trucks, stainless steel tanks, milking machines and inspection methods make pasteurization unnecessary for today’s world. As Sally Fallon states in Nourishing Traditions, pasteurization destroys the enzymes needed to digest dairy and diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, and kills beneficial bacteria. Pasteurized milk can promote pathogens because the beneficial bacteria naturally found in milk provide protection against invading pathogens. When milk is pasteurized, the protective bacteria is destroyed.

What is happening locally?

In Washington, due in a large part to the efforts of local activist, Emmy McAllister, raw milk sales are legal on the farm, through home delivery and retail stores, if local health ordinances permit. So take advantage of being one of only eleven states that allow raw milk to be sold retail, taste the magic and feel the difference for yourself.

Mark McAfee, owner of Organic Pastures, the largest raw dairy in the United States, boasts about his company’s safety record. McAfee has inoculated pathogenic contaminants such as E. coli 0157:H7, Listeria and Salmonella into his raw milk and pasteurized milk. In the raw milk, none of the pathogens survive because the natural bacteria protect the milk. In the pasteurized milk, in which the bacteria and enzymes have been destroyed, the pathogens take over. Even Louis Pasteur, the man credited with inventing pasteurization, in his later years stated that pasteurization was not the panacea once touted. In addition, raw milk never goes rancid, it just changes from milk to curds and whey and so on. Pasteurized milk goes dangerously rancid without refrigeration.

Is raw milk dangerous? It can be. Food can be the perfect vehicle for pathogens and disease. However, the reason pathogens in food are so prevalent may have more to do with factory farming and industrial food. Raw milk is not inherently dangerous. As Sandor Ellix Katz puts it in his book The Revolution will not be Microwaved, food is most often contaminated in the course of its processing, handling and storage, or as a result of diseased animals. Healthy plants and animals produce safe, healthy food worthy of a revolution.

Why has raw milk become such a huge health movement? The reasons range from culinary to health to political. On the health side, I have seen numerous incidences of people with dairy sensitivities finding themselves able to consume raw dairy without problems. Raw dairy contains the enzymes necessary for digestion; amazing how brilliant nature is. On the culinary side, raw milk tastes like real milk: delicious, creamy and satisfying on a core level. I have gone to great lengths over the years to procure raw dairy because once exposed the real stuff, I can’t go back. Politically, I along with many other activists, use my dollar to vote for the world I want to see. My vision is a land that promotes sustainable, small-scale farms with healthy, happy animals grazing freely on the grass they were meant to eat. Where I can go to a farmer I know by name to pick up my milk, along with other culinary delights. Where I can compare the milk from Iris to the milk that Lupita provides to see which suits my palate. Pasteurization laws conveniently put milk in the hands of large, industrialized, faceless, dairy operations that provide less than excellent living accommodations for their four-legged inhabitants.

Monday, March 14, 2011

May: ELECTROMAGNETIC SENSITIVITY AWARENESS MONTH

A Better Way to Celebrate Earth Day
Coming in May 2010 - More on Electrosensitivity Month

Help Stop a Cell Tower Today

UPDATE July 2009: Additional information can be found here
6 May 2009

A report I received this morning in one of the many resources I review included this article.

See Also: http://mcs-america.org/June2009pg12345.pdf

Because Charlie Crist, Florida's governor, proclaimed May as Electromagnetic Sensitivity Month I felt it important to include a reference to the following article. Along with a concern about rising rates of thyroid cancer I think it is worthwhile to consider the implications of fluoride in the water supply, fluoride in many drugs and in pink salt or found in other places along with increasing cell phone use and increasing rates of exposure to ionizing radiation or depleted uranium as vectors for this serious health concern.
Thyroid Cancer Increasing, Scientists Don't Know Why

ScienceDaily (2009-05-05) -- It's a medical mystery that has been developing for at least a decade: thyroid cancer --- not breast, prostate, lung, or colon cancer --- is the fastest increasing cancer among women and men in the United States. ...  Read full article
Saturday, March 28, 2009
ELECTROMAGNETIC SENSITIVITY AWARENESS MONTH

Make a Note of This - MAY 2009
The Mayor of Broward County (Fort Lauderdale and area), Florida, The Honorable Stacy Ritter has proclaimed May 2009 as ELECTROMAGNETIC SENSITIVITY AWARENESS MONTH.

EHS is a serious and growing illness that most politicians and doctors in North America are not willing to even talk about. Thanks to the brave and sensible stance of Mayor Ritter and her council, EHS will now get the recognition that it deserves.

What is Electrohypersensitivity from Martin Weatherall

Tuesday, March 8, 2011

HEP C - and another effective natural treatment

UPDATE: 20 April, 2010
Having worked extensively with people who have Hep C it is always good to educate people about the natural and helpful options available to the Hep C community.

It is even more rewarding to see the results of natural care when you consider the profit motive from Big PhRMA that really doesn't correct the problem.

Of course prevention is critical but considering human health needs in a more humane way is too.
Warehoused Hepatitis C Patients May Boost Merck, J&J
ORIGINAL POST 2/2/09
I have approximately 26 posts here at Natural Health News about Hep C.

I am pleased to be able to add a new one this morning.
RESEARCH AND PRACTICE
Chinese Herbal Medicine and Interferon in the Treatment of Chronic Hepatitis B: A Meta-Analysis of Randomized, Controlled Trials

Results. Chinese herbal medicine significantly increased seroreversion of HBsAg and was equivalent to interferon alfa in seroreversion of HBeAg and hepatitis B virus (HBV) DNA; Chinese herbal medicine combined with interferon alfa significantly increased seroreversion of HBsAg, HBeAg, and HBV DNA. The Chinese herbal medicine active component bufotoxin combined with interferon alfa significantly increased HBeAg and HBV DNA seroreversion. The Chinese herbal medicine active component kurorinone was equivalent to interferon alfa in seroreversion of HBeAg and HBV DNA.

October 2002, Vol 92, No. 10 | American Journal of Public Health 1619-1628
© 2002 American Public Health Association

Monday, March 7, 2011

Olive Oil Builds Bones

UPDATE: 17 August - Oil Gets Low Grade
...many of the imported oils failed to meet international and U.S. standards for EVOO. Worse, sensory panelists found that some oils tasted rancid, fusty and musty. Apparently, they had oxydized–or deteriorated, like the above-mentioned 1989 Taurus–and were adulterated with cheaper oil and/or made from poor quality or overripe olives. California-produced oils did better; only 10 percent failed the tests. Some of the best-known brands didn’t qualify as EV: Bertolli, Pompeian, Colovita, Carapelli, Newman’s Own, Mezzetta and Mazola. Even Rachael Ray’s EVOO underperformed. McEvoy Ranch and Caliornia Olive Ranch were the top scorers, but turning in a not too shabby performance was Kirkland Organic, which comes to you courtesy of humble Costco. READ more
Is it true that the less expensive olive oils on the market are inferior to the expensive ones?


Unfortunately, the best quality olive oils are also usually the most expensive. The best quality oil is an extra virgin olive oil made from organically grown olives.
Extra virgin olive oil is made from the first pressing of the olives, contains the lowest level of acidity (the marketplace standard for labeling is less than 1%), the best taste, and the highest level of antioxidant phytonutrients. The next best after extra virgin would be virgin olive oil. While it is also made from the first pressing of the olives, it has less antioxidants, more acidity (up to 2% is allowed), and a taste that is not as rich as extra virgin olive oil.
You'll notice that "pure" olive oil and "light" olive oils are less expensive, but in this case you get what you pay for. These olives oils are by no means as beneficial (let alone flavorful) as extra virgin olive oil.
"Pure" olive oil is actually refined oil that is created through chemical processing. One method of refining olive oil involves the use of a strong sodium hydroxide solution to "wash" the oil; other methods involve steam distillation of the oil. All refinement methods expose the oil to heats of at least 140-160˚F (60-71˚C).
"Light" olive oils are only light in terms of their taste and color; they are not lower in calories or fat. To a certain extent, the richer and deeper shades of color in an olive oil correspond to the concentration of polyphenol phytonutrients in the oil. These polyphenols may be the most heart-supportive nutrients that olives have to offer. Once they are processed out, the oil may become classified as "light," but light and other refined olive oils are nutritionally inferior to extra virgin and virgin olive oils because of this more extensive processing.
The other consideration would be whether or not to buy organic olive oil. There's no question about organic olive oil being your best choice. Although the nutrient richness of the organic oil may not be vastly greater than the nutrient richness of non-organic oil, the presence of toxic residues is likely to be very different. You're very likely to get fewer toxins in the certified organic oil-especially pesticides and fungicides. from WHFOODS.

Olive Oil and Health

UPDATE: 10 May DHA “appears to be a vital constituent of marrow” and enhances bone mineral content

UPDATE:20 April, 2010 MORE HEALTH BENEFITS FROM OLIVE OIL
More on Fats
How olive oil helps 'switch off' genes which lead to conditions including heart disease and arthritis
By Jenny Hope, 20th April 2010

Olive oil's health-giving benefits stem from its ability to help 'switch off ' genes that inflame conditions ranging from heart disease to arthritis, claim researchers.

Their discovery shows how the much-praised Mediterranean diet can suppress chronic disorders.

Spanish researchers identified almost 100 genes whose inflammatory activity is dampened by consumption of olive oil, in particular extra virgin olive oil.
Spanish researchers have found a whole new use for olive oil, in particular extra virgin olive oil

Spanish researchers have found a whole new use for olive oil, in particular extra virgin olive oil

Greeks are the biggest consumers of olive oil in the world - eating 20 times more than Britons - while Italians eat ten times as much.

Eating healthy mono-unsaturated fats such as olive oil is known to lower the risk of heart disease.

In Britain, which has one of the highest heart attack rates in the world, much higher levels of animal or saturated fats are eaten.

In the study, 20 patients with metabolic syndrome, which puts them at high risk of developing cardiovascular disease and type 2 diabetes, were asked to eat breakfast foods covered in two types of olive oil.

One was extra virgin olive oil high in phenol compounds - natural antioxidants - while the other type of oil had low levels of phenols.

The volunteers had to avoid drugs, vitamins and other supplements for six weeks before the study started.

Dr Francisco Perez- Jimenez, from the University of Cordoba, said: 'We identified 98 differentially expressed genes when comparing the intake of phenol-rich olive oil with low-phenol olive oil.

'Several of the repressed genes are known to be involved in pro-inflammatory processes, suggesting the diet can switch the activity of immune system cells.'

Olive oil contains omega-6 fats, a form of 'healthy' polyunsaturates known to block the body's response to inflammation in chronic conditions such as heart disease and arthritis.

But the latest study, whose findings are published today in the science journal BMC Genomics, provides a gene-related explanation for some of the anti-inflammatory effect.

Dietitians say a Mediterranean diet also appears to improve vascular function - the flexibility of cells lining the walls of blood vessels, particularly in the heart and circulatory system.

Eating meat increases the risk of bladder cancer, according to research by scientists at the University of Texas.

Xifeng Wu, the 12-year study's lead author, said: 'People who eat a lot of red meat, particularly well-done red meat, seem to have a higher likelihood of bladder cancer.'

More than 10,000 Britons are diagnosed with bladder cancer every year.
OLIVE OIL BEAUTY BENEFITS - "Truly one of the world's best beauty secrets. It is a natural, hypoallergenic, inexpensive way to moisturize skin. It also provides valuable antioxidants, like Vitamins A and E that can help repair and renew skin that has been damaged from the sun, air pollution, and cigarette smoke. The antioxidants in olive oil help to stimulate health skin cell growth and return skin to a firmer, smoother, and healthier state. Olive oil can be applied to your face and body and helps to keep skin well-moisturized. You can use it as either a night cream or daily moisturizer. Just be sure to apply it to damp skin. Olive oil can also be used as an eye makeup remover, just add a drop or two to a cotton pad it gently removes eye makeup without irritating the delicate skin around the eye area. Over time, it can even help to smooth our under eye wrinkles."

ORIGINALLY POSTED 22 Feb, 09
Olive oil has women bone-preserving properties
by S. C.

A study from the Harokopio University of Athens (Greece) determines that adherence to a dietary pattern close to the Mediterranean diet, with high consumption of fish and olive oil and low red meat intake, has a significant impact in women skeletal health.

Results suggest that this eating pattern could have bone-preserving properties throughout adult life.

Diet is one of the modifiable factors for the development and maintenance of bone mass. The nutrients of most obvious relevance to bone health are calcium and phosphorus because they compose roughly 80% to 90% of the mineral content of bone; protein, other minerals and vitamins are also essential in bone preservation.

Traditional analysis has focused on the relation between a specific nutrient (e.g. calcium) and bone health. But, researchers of the Harokopio University of Athens, Greece, carried out a study in two hundred twenty adult Greek women, which is valuable for the understanding of the effect of meals, consisting of several food items, in skeletal mass.

Scientists examined whether adherence to the Mediterranean Diet, rich in plant foods and olive oil, low in meat and dairy products, and with moderate intake of alcohol, or other dietary patterns, have any significant impact on bone mass maintenance in adult Greek women. They determined that adherence to a dietary pattern with some of the features of the Mediterranean diet, i.e., rich in fish and olive oil and low in red meat and products, is positively associated with the indices of bone mass.

Teatro Naturalle, by S. C. 22 February 2009 TN 1 Year 1

Thursday, February 24, 2011

We hope to give you a different view of education as you review the many posts of interest found in Natural Health News



H. L. Mencken wrote in The American Mercury for April 1924 that the aim of public education is not "to fill the young of the species with knowledge and awaken their intelligence. ... Nothing could be further from the truth. The aim ... is simply to reduce as many individuals as possible to the same safe level, to breed and train a standardized citizenry, to put down dissent and originality. That is its aim in the United States whatever pretensions of politicians, pedagogues other such mountebanks, and that is its aim everywhere else."
http://www.natvanbooks.com/cgi-bin/webc.cgi/st_prod.html?p_prodid=924

Wednesday, February 23, 2011

Unidentified Flying Flavors Now Arriving in Your Food

Senomyx is a flavor enhancer and it can be designed to have salt, sweet, cooling, or bitter blocking flavors, or perhaps the range is unlimited.  Combination and permutations of chemical tweaking probably can allow your imagination to conjure up anything your taste-altered taste buds might imagine.

Time to get out of the box on the shelf or the can in the cupboard and get back to scratch.  Cooking that is!


SENOMYX, SWEETER THAN SWEET; SALTIER THAN SALT; MORE SOUR THAN...
By Robert Cohen, http://www.notmilk.com
Posted: 13 March 2009

We are witnessing the dawning of a sci-fi food revolution. A new technology. A new food group. Amazingly, my research uncovered something nobody has ever revealed before in a column, newspaper article, or magazine expose. The next time you read "artificial flavor" on a food label, you should be aware that a component of that new genetically engineered food additive may be embryonic kidney cells from aborted human fetuses.

The new high-tech artificial flavors are not flavors at all. Instead, they contain chemicals which have been engineered to fool human taste buds. Future foods will need no salt, sugar, MSG, or artificial sweeteners. Instead, sensory perceptions will become warped by modern science. Brains will taste things that are not really there. Illusions. Deceptions. Memories of taste which are now artificially induced.

The Abstract:J Biol Chem. 2008 May 2;283(18):11981-94.
Small molecule activator of the human epithelial sodium
channel.Lu M, Echeverri F, Kalabat D, Laita B, Dahan DS, Smith RD, Xu H, Staszewski L, Yamamoto J, Ling J, Hwang N, Kimmich R, Li P, Patron E, Keung W, Patron A, Moyer BD.
Senomyx, Inc., San Diego, California 92121.

The epithelial sodium channel (ENaC), a heterotrimeric complex composed of alpha, beta, and gamma subunits, belongs to the ENaC/degenerin family of ion channels and forms the principal route for apical Na(+) entry in many reabsorbing epithelia.

Although high affinity ENaC blockers, including amiloride and derivatives, have been described, potent and specific small molecule ENaC activators have not been reported. Here we describe compound S3969 that fully and reversibly activates human ENaC (hENaC) in an amiloride-sensitive and dose-dependent manner in heterologous cells. Mechanistically, S3969 increases hENaC open probability through interactions requiring the extracellular domain of the beta subunit. hENaC activation by S3969 did not require cleavage by the furin protease, indicating that nonproteolyzed channels can be opened. Function of alphabetaG37Sgamma hENaC, a channel defective in gating that leads to the salt-wasting disease pseudohypoaldosteronism type I, was rescued by S3969. Small molecule activation of hENaC may find application in alleviating human disease, including pseudohypoaldosteronism type I, hypotension, and neonatal respiratory distress syndrome, when improved Na(+) flux across epithelial membranes is clinically desirable.

OK, so what does it all mean? Another question: What's $6 today and $100 in the Near Future? SNMX trades on NASDAQ http://www.senomyx.com

From the Senomyx website: Translation: Senomyx is re-inventing food and flavor by genetically engineering taste bud receptor cell triggers. Foods of the future will contain "flavor enhancers" which fool human taste buds into perceiving the sensations of sweetness, sourness, saltiness, and bitterness.

Remember the artificial sweetener controversies? Chemical sugar-replicating compounds are listed on food labels. The new chemicals made by biotech companies will require no such labels. Although they are not actual flavors, they will be called "artificial flavors."

How did Senomyx accomplish the task? A (multi-hour) review of their patents reveals that it all began with the cloning of human embryonic kidney cells. Step two was a recombinant process involving the combination of genetic material from embryonic kidney cells and human adeno-virus. If I had the ability to recall ten thousand abbreviations for the amino acid sequence, plus hundreds of complex combinations of ACTG (adeneine, cytosine, thymine, guanine) I'd describe the structure to you. For those curious scientists, do a google search with the keywords 'Senomyx and patents' and the third link (bioportfolio.com) will provide more info than you need to know. See: United States Patent #5,993,778.

How far into the future will these new biotech wonders appear in our food supply? The future is now. The next time you read "artificial flavor" on a food label, pause to consider what you've read here today. Content labels should read: Embryonic kidney cells from aborted human fetuses.

Senomyx is presently developing new products with many of the world's largest food manufacturers including Campbell's and Coca Cola. In fact, if you eat Nestle's foods, your taste buds are being artificially stimulated by biotech products developed by Senomyx. You may now know what you are eating, but I take this opportunity to paraphrase 17th century author Miguel Cervantes, who wrote in Don Quixote: "The proof is in the pudding."

Senomyx Q2 Revenues Up 91%; Outlook Encouraging, Source: Senomyx, Inc

August 5 - Senomyx, Inc., a company focused on using proprietary taste receptor-based technologies to discover novel flavor ingredients for the food, beverage, and ingredient supply industries, today provided a corporate update and reported financial results for the second quarter ended June 30, 2010.

Revenues were $5.7 million for the second quarter of 2010, compared to $3.0 million for the second quarter of 2009, an increase of 91%. Revenues were $13.4 million for the six months ended June 30, 2010, compared to $6.5 million for the six months ended June 30, 2009, an increase of 107%. As of June 30, 2010, the Company had cash, cash equivalents, and short term investments of approximately $55.4 million.

“The second quarter of 2010 has been very active for Senomyx,” stated Kent Snyder, Chief Executive Officer of the Company. “During the quarter we were informed that the European Food Safety Authority (EFSA) has provided a ‘favorable opinion’ for Senomyx’s Savory Flavor Ingredients, S336 and S807, which means that no further evaluation is required. The successful conclusion of the evaluation is a key step toward receiving an approval to use these ingredients in the European Union.”

Senomyx’s Savory Flavor Ingredients are intended to reduce or replace added monosodium glutamate (MSG) in foods and beverages. Final regulatory approval and commercialization in the EU is contingent upon the ingredients being included in the EFSA Union List, which EFSA has targeted for publication by the end of 2010.

“Nestlé, the world’s largest food and beverage company, is currently conducting marketing activities in the Pacific Rim, Latin America, and Africa with both new and reformulated established products that incorporate Senomyx’s Savory Flavor Ingredients. Approval in Europe could create a new market opportunity for Nestlé,” Snyder noted.

“In addition, Ajinomoto, a leading global manufacturer of food and culinary products, is introducing products that contain a Senomyx flavor ingredient in Asia and another key region,” Snyder stated. “Ajinomoto has increased the number of products launched and has also selected several new Senomyx flavor ingredients for potential marketing.” Selection of the new ingredients, which are all currently being evaluated by Ajinomoto, triggered a $500,000 milestone payment to Senomyx.

“Another Senomyx partner, Firmenich, is continuing commercial activities for Senomyx’s extremely effective enhancer of the high-intensity sweetener sucralose (S2383),” Snyder said. Firmenich SA, a global leader in providing ingredients and flavor systems to major consumer companies, has exclusive worldwide rights to market the sucralose enhancer as either a stand-alone ingredient or as part of a flavor system in all food and beverage product categories.

“Senomyx’s recent scientific achievements include important progress in our Bitter Blocker Program during the past quarter,” Snyder noted. “Development activities, including primary safety studies, have now been completed for our S6821 Bitter Blocker, allowing Senomyx to submit regulatory filings for S6821 in the second half of the year. S6821 is effective in reducing the bitterness of a variety of product prototypes. We are encouraged by the accelerated pace of our development activities and the potential long-term value of our Bitter Blocker Program.

“We are also enthusiastic about the success Senomyx has had with our Sweet Enhancer program,” Snyder commented. “As announced on June 24, our advances in this program have led to Senomyx and PepsiCo, the world’s second-largest food and beverage company, signing a letter agreement and entering into an exclusive 60-day negotiation period regarding the completion of a definitive agreement for a new collaboration related to Senomyx’s sweet taste technology.”

Senomyx’s letter agreement with PepsiCo includes key commercial and financial terms for a potential multi-year collaborative research program focused on the discovery, development, and commercialization of new artificial sweet enhancers, natural sweet enhancers, and natural high potency sweeteners for the non-alcoholic beverage category. Under the letter agreement, Senomyx has received a payment of $7.5 million from PepsiCo. The payment, which is non-refundable except under limited circumstances, will be applied as partial payment towards an upfront license fee if Senomyx and PepsiCo enter into a final definitive agreement.

“PepsiCo is an innovative company that shares our commitment to providing healthier, great-tasting products to consumers. We believe that our potential new collaboration would include a commercialization timeframe and other terms that are beneficial for both companies,” Snyder stated.

In addition to other accomplishments, the Company increased its intellectual property portfolio during the past quarter. As of June 30, 2010, Senomyx is the owner or exclusive licensee of 207 issued patents and 362 pending patent applications related to proprietary taste receptor technologies in the U.S., Europe, and elsewhere. Technologies covered in the Company’s patents include taste receptor sequences and functions, screening assays, new flavor ingredients, and product applications.

Senomyx achieved its recent scientific advances under the leadership of Donald S. Karanewsky, Ph.D., who has served as Senior Vice President, Discovery since joining Senomyx in June 2007. In recognition of his valuable contributions to the Company, Dr. Karanewsky was appointed to the position of Senior Vice President and Chief Scientific Officer during the past quarter. Dr. Karanewsky received his Ph.D. and Master’s degrees in Chemistry from Harvard University and was granted a B.S. in Chemistry, Magna Cum Laude, from Stevens Institute of Technology in New Jersey.

Discovery & Development Program Updates:
Sweet Enhancer Program: The primary goal for this program is to identify flavor ingredients that allow a significant reduction of sweeteners in food and beverage products while maintaining the desired sweet taste. Senomyx has received a GRAS (Generally Recognized As Safe) regulatory designation for S6973, the Company’s sucrose enhancer that enables up to 50% reduction of sugar in certain foods and beverages while maintaining the sweet taste of natural sugar. The GRAS designation allows it to be used in the U.S. and in numerous other countries for most food products and selected beverages such as flavored milk, as well as ready-to-drink and instant coffee and tea. The sucrose enhancer is currently being evaluated by potential collaborators interested in using it for these beverage categories. Firmenich has exclusive worldwide rights to commercialize this sucrose enhancer for virtually all food categories, and co-exclusive rights for the powdered beverage category. Firmenich has initiated pre-commercialization activities with major clients in anticipation of conducting its first product launches during 2011.

Additional advances with the Sweet Enhancer Program include the identification of a new family of sucrose enhancers with distinct physical properties that may be advantageous for a broader range of beverages and other product applications. A recently discovered sucrose enhancer from this family enables up to 50% reduction of sugar in preliminary taste tests.

During the first quarter of 2010, the Company identified the first Senomyx flavor ingredients that demonstrate a statistically significant amplification of the sweet taste of fructose, a key component of high fructose corn syrup. High fructose corn syrup is the primary sweetener used in carbonated and certain other beverages, especially in North America. A number of new samples have been active in the fructose enhancer screening assay. These are being optimized to increase their potency and improve their physical properties, followed by evaluation in taste tests.

Bitter Blocker Program: The primary goals of this program are to reduce or block bitter taste and to improve the overall taste characteristics of foods, beverages, and ingredients. Taste tests have demonstrated that S6821 and S0812, alone or in combination, can provide statistically significant reductions in the bitterness of a variety of product prototypes and food ingredients including tea, cocoa, menthol, various proteins, and the sweeteners Rebaudioside-A (a derivative of the stevia plant), Acesulfame potassium (Ace-K), and saccharine. Senomyx expects to submit regulatory applications for S6821 during the second half of this year. In addition, the Company believes development activities with S0812 will conclude by year-end and regulatory filings are planned for 2011.

Salt Enhancer Program: The goal of the Salt Enhancer Program is to identify flavor ingredients that allow a significant reduction of sodium in foods and beverages yet maintain the salty taste desirable to consumers. Senomyx discovered SNMX-29, a protein with characteristics that indicate it could be involved in human salt taste perception, and identified samples that are active in screening assays based on this protein. These active samples have not provided significant enhancement of saltiness in taste tests, which leads the Company to believe that SNMX-29 is not the primary receptor responsible for human salt taste. The Company is exploring the role of other proteins that may be integral to the sensation of salty taste. This high-priority effort involves chemistry and biology approaches, including assessing components of Senomyx’s proprietary database of proteins found in taste buds. Senomyx believes that discovery of the protein or proteins that function as the salt taste receptor could lead to identifying a salt taste enhancer.

Cooling Flavor Program: The goal of the Cooling Flavor Program is to identify novel cooling flavors that do not have the limitations of currently available agents. Senomyx has discovered new cooling flavors that demonstrated a taste proof-of-concept and displayed cooling properties that exceed those of commonly used agents. Senomyx and its partner for this program, Firmenich, have prioritized sample classes that are the focus of further optimization.

Financial Review: Revenues were $5.7 million for the second quarter of 2010, compared to $3.0 million for the second quarter of 2009, an increase of 91%. Revenues were $13.4 million for the six months ended June 30, 2010, compared to $6.5 million for the six months ended June 30, 2009, an increase of 107%. The increases in revenues for the second quarter and the year-to-date were primarily due to the recognition of license fee and R&D funding revenue related to the Company’s August 2009 Sweet Enhancer collaboration with Firmenich. License fee and R&D funding related to the collaboration contributed $3.3 million and $6.2 million for the three and six month periods ending June 30, 2010. Also contributing to the increase year-to-date was a total of $3.0 million in non-recurring milestone payments and cost reimbursements from collaborators.

Research and development expenses, including stock-based compensation expense, were $7.1 million for the second quarter of 2010, compared to $7.8 million for the second quarter of 2009, a decrease of 10%. Research and development expenses, including stock-based compensation expense, were $13.5 million for the six months ended June 30, 2010, compared to $15.4 million for the six months ended June 30, 2009, a decrease of 13%. These decreases were primarily due to reduced expenditures for compound acquisition and related high-throughput screening activities and reduced personnel-related expenses.

General and administrative expenses, including stock-based compensation expense, were $3.3 million for the second quarter of 2010, compared to $3.2 million for the second quarter of 2009, an increase of 3%. General and administrative expenses, including stock-based compensation expense, were $6.4 million for the six months ended June 30, 2010, compared to $6.5 million for the six months ended June 30, 2009, a decrease of 1%.

The net loss for the second quarter of 2010 was $0.12 per share, compared to a net loss of $0.26 per share for the second quarter of 2009. The net loss for the six months ended June 30, 2010 was $0.18 per share, compared to $0.50 per share for the six months ended June 30, 2009.

2010 Outlook: “Due to the receipt of $7.5 million from PepsiCo related to the June letter agreement, we are revising our cash utilization guidance for 2010 from a range of $14 million to $16 million to a range of $6 million to $8 million. At this time, we are not revising our other financial guidance metrics; however, we will update our financial guidance as necessary if we enter into a definitive agreement with PepsiCo,” stated Tony Rogers, Vice President and Chief Financial Officer.

For the full year 2010, Senomyx now expects: Total revenues of $20 million to $24 million Total expenses of $42 million to $44 million, of which $5 million to $6 million is non-cash, stock-based compensation expense Net loss of $18 million to $21 million Basic and diluted net loss of $0.48 to $0.56 per share Net cash used in operating activities between $6 million and $8 million
http://www.flex-news-food.com/
More from Natural Health News -
Oct 21, 2009
... salt and fat (as trans-fats), as well as the addition - not mentioned by Kessler - of artificial coloring, flavorings, HFCS, aspartame and sucralose, flavor enhancers such as MSG and Senomyx all add to the problem. ...
Nov 20, 2007
Nov 20, 2007
Senomyx is the manufacturer. Humans and animals require salt (sodium and a little chloride) for health. Even as little as a lick of really natural salt can lower blood pressure (or two celery stalks a day) and help your heart. Dr. ...
Jun 25, 2010
June 24 - Senomyx, Inc. , a leading company focused on using proprietary technologies to discover and develop novel flavor ingredients for the food, beverage, and ingredient supply industries, announced today that it and PepsiCo, ...
Feb 09, 2010
If you haven't heard about Senomyx think of a flavor enhancer like MSG. The bad news doesn't stop there, but the FDA says they don't have to label it. It comes under artificial flavors. Of course, we've told all consumers never use ...
Jan 11, 2010
Campbell's is one of the biggest sodium, MSG, and Senomyx users; they aren't required to list Senomyx on the label either. Watch Your Salt And some other good information you may want to know so you understand why you need natural salt, ...
May 19, 2008
We also warn against synthetic flavorings like Senomyx that is used in place of salt. They make a similar product for sweet tastes as well. This is not required to be on labels, and may lead to damage to your taste buds. ...

Friday, February 18, 2011

Childhood Obesity Campaign: Issues in Health

UPDATE: 4 August, Sugar Cut in Cereals

Remember that most of the big name cereals have been loaded with high fructose corn syrup (HFCS) for years.  And also consider that it is the organic brands of cold, boxed cereal that is also loaded with sugar, only they use the organic kind.  Either way you look at it the sugar has to go, the HFCS has to go, and all of the cereals with any GMO grain or other ingredient - like beet sugar that now is about 100% of the market -) nneds to come out of these and any other product containing them.



3 February, 2010  Michelle Obama Kicks Off Childhood Obesity Drive
Mrs. Obama is taking on her first substantive policy role in overseeing the Obama administration programs and partnerships dealing with what is considered a national epidemic of childhood obesity.

http://www.politicsdaily.com/2010/02/01/michelle-obama-kicking-off-childhood-obesity-drive-feb-9/

My hope is that Michelle addresses the role of vaccines, fluoride, environment, lack of physical education in schools, the USDA food pyramid that promotes obesity, unhealthy school lunches, artificial sweeteners proven to cause obesity, HFCS, soy formula, microwave cooking, GMO soy and canola oil disguised as " plant sterols" and not healthy saturated fat, TV ads and cold cereals, and some of Tom Vilsack's GMO buddies, and more to be concerned with.  We are just a nation of starving children who are malnourished because of the focus of today's government guidelines.


Some 30+ related articles on obesity can be found here at Natural Health News

Originally posted  3/6/09

Somehow I think the lineal thinking process, or lack of any kind of meaningful thinking, is a very real issue as we address the needs for health care change and reform in the US, and of course in the world.

I also think that as long as we have this mind set those who see themselves as power brokers just might not be hitting the target, so to speak.

Try to put a few puzzle pieces together here as I give you food for thought.

First of all, look at the USDA. This is the place where dietitians get their basic education. Since most of this is funded by Big AG is it no wonder RDs end up on the short end when it comes to how this translates to a role in health care delivery. Remembering too that the ADA (American Dietetics Association) wants to control ALL nutrition education, and they support aspartame, sucralose (both known obesity promoters) and the faulty food pyramid.

Luise Light, PhD, the originator of the first food pyramid with real food, might give you more to think about. Her opinion of grains is certainly not the same as ADA or USDA or for that matter, Big AG.

Today, you can read about a culture of bias in ADA education. If it is found in students of dietetics (dietetics is not nutrition) then you can be sure it is in the faculty and the field as well.
Bias Against Obesity Is Found Among Future DietitiansBy Carolyn Colwell Healthday Reporter
Mar 5, 2009

THURSDAY, March 5 (HealthDay News) -- Just 2 percent of those training to be dietitians have positive or neutral attitudes toward people who are obese, and the rest are moderately biased against their prospective patients, a new study has found.

"Essentially, this shows that future dieticians are not immune to weight bias, and there are negative attitudes toward obese patients that may have a negative impact on the quality of care," said Rebecca Puhl, the study's lead author and the director of research and stigma initiatives at Yale University's Rudd Center for Food Policy and Obesity.

Most of the almost 200 dietetic students who participated in the study had pejorative views about the attractiveness, self-control, overeating, insecurity and self-esteem of people who are obese. They also rated obese patients as being less likely than non-obese patients to comply with treatment recommendations. The findings were published in the March issue of the Journal of the American Dietetic Association.

But the students aren't alone in their beliefs and share the biases with other health-care providers, Puhl said, adding that other studies have shown that many health professionals have negative perceptions about very overweight patients. Patients have reported "very many examples of providers who really make very stereotypical comments that suggest that they are making assumptions about a patient's character, intelligence or abilities because of their weight," she said.

Other signs of professional insensitivity, Puhl said, include weighing obese patients on freight scales because scales in a doctor's office don't accommodate their weight and not having blood pressure cuffs big enough for a heavy patient.

She said that the attitudes expressed by the dietetic students in the study show a lack of appreciation for how difficult it is to lose weight and for the biological factors involved. Also, the message that obesity results from a lack of self control ignores mounting scientific evidence that it's difficult to lose weight and keep it off for a sustained period of time, she said.

"Most people, when they walk into an office, have already tried to lose weight and, more likely, they've lost weight and regained the weight," Puhl said. "I think a better understanding and appreciation of the complexities and difficulties of weight loss are needed to reduce the stigma."

The 182 students who completed the study were from 14 universities and had been enrolled in an undergraduate dietetics program for about two years. With an average age of 23, 92 percent were women, and 85 percent were white.

The researchers asked the students to respond to questions about a normal-weight male and female and an obese male and female. The people they were asked about shared the same health characteristics except for weight.

Dr. Nicholas H.E. Mezitis, an assistant professor of clinical medicine and nutrition at Columbia University College of Physicians and Surgeons, said that the findings might be misleading because of the small number of minority students and the predominance of white females among the participants. "If you get into ethnic communities, such as a black population, they all have different views," he said. In some groups, he explained, being thin might not be seen as desirable.

"We also have to bear in mind that a lot of what these students are reading in magazines and such are taking them to the other extreme," Mezitis said. "What's desirable is very thin, and … these [obese] patients are way on the other extreme."

Lona Sandon, a spokeswoman for the American Dietetic Association, added that students' mentors need to provide positive role modeling. "If mentors reflect weight bias, then students are likely to do the same," she said. "In addition, one's own attitudes about body image may influence attitudes towards other's weight."

The study recommends adding stigma reduction to the standard curriculum for dietetics programs. The Obesity Society has more on weight-related bias.

Then we have to give some attention to this announcement of the joint venture between the heart association (AHA), Nickelodeon and Bill Clinton's organization to allegedly fight childhood obesity.

Then consider the Healthy School Lunch Program and what actually took place over a decade ago in Wisconsin, and you have to wonder about why all of this has been taking so long.

Then remember when the push started for the Hepatitis B vaccine? It was pretty clearly established that no long term studies had been done with this vaccine, and it contributed to the development of diabetes and some other scary for parents kinds of issues.

Then, if you recall history, Mr. Bill awarded the developers of the Hepatitis B vaccine the National Technology Award.

Is it guilt, is it greed, or is it that there is a real interest in change this issue for our children.

One has to ask because we haven't seen a response on aspartame even though the FDA knows it causes diabetes and obesity.

And certainly there has to be consideration of cultural concerns because in the American Indian and other ethnic and forgotten communities, nuttrition, diabetes and weight issues are major public health problems.

Now you have some real food for thought.

Wednesday, February 16, 2011

Airport X-Ray Machines: UPDATE

4 August - Police agencies admit to saving body scan images 
Capabilities of the checkpoint security machines are still shrouded in mystery
Despite claims by the TSA that electronic body scan images "cannot be stored or recorded," some federal police agencies are in fact saving tens of thousands of images, according to a report by CNET News.
The body scanners, increasingly found in airports, courthouses and other places where security is high, use an assortment of technologies. These include millimeter wave scanners (shown below) — in which the subject is harmlessly pelted with extremely high frequency radio waves which reflect a picture back to the device — and backscatter X-ray (shown above) — which measures low-powered reflective X-rays to produce clearer body shots, shots that can reveal alarmingly precise anatomical detail.
According to CNET, the U.S. Marshals Service admitted this week that it had saved thousands of images that had been recorded from a security checkpoint in a Florida courthouse.
The revelation comes at a tense time. Two weeks ago, when Homeland Security Secretary Janet Napolitano said such scanners would appear in every major airport, privacy advocates such as the Electronic Privacy Information Center in Washington D.C. filed a lawsuit to stop the device rollout.
The reason? Because the devices were "designed and deployed in a way that allows the images to be routinely stored and recorded," EPIC executive director Marc Rotenberg told CNET, adding that this "is exactly what the Marshals Service is doing."
As CNET's Declan McCullagh explains, it's the mystery of the devices' potential that is most unnerving: "This trickle of disclosures about the true capabilities of body scanners — and how they're being used in practice — is probably what alarms privacy advocates more than anything else," he wrote.
The TSA maintains that body scanning is "constitutional" and the CNET report notes that while the machines are built to "allow exporting of image data in real time" and provide networked "high-speed transfer of image data," the system are built with filters to "protect the identity, modesty, and privacy of the passenger."

7/17/10 New body-scanner software to show only stick figures
Boston's Logan International Airport hopes to be the first airport in the country to get new software that should eliminate privacy concerns over full-body scanners at security checkpoints.

The software would produce stick-figure images of passengers instead of the more revealing images currently viewed by operators at remote stations.

The software would detect suspicious objects on passengers that require further attention - such as possible weapons or explosives - allowing Transportation Security Administration screeners and explosive weapons specialists to hone in on them and determine whether they pose a danger.

6/29/10  Airport body scanners deliver radiation dose 20 times higher than first thought, warns expert:

June 29, 2010 Airport body scanners deliver radiation dose 20 times higher than first thought, warns expert 30 Jun 2010 Full body scanners at airports could increase your risk of skin cancer, experts warn. The X-ray machines have been brought in at Manchester, Gatwick and Heathrow. Scientists say that the low level beam does deliver a small dose of radiation to the body but because the beam concentrates on the skin - one of the most radiation-sensitive organs of the human body - that dose may be up to 20 times higher than first estimated.

1/11/10 Airport Scanners Save and Transmit Scanners, ordered by TSA

Better airport security in Israel

1/5/10 Updates re: Scanner Scam
http://www.thestar.com/iphone/news/world/article/744199---israelification-high-security-little-bother
http://motherjones.com/mojo/2010/01/airport-scanner-scam

1/3/10 - "Body scanner wouldn't have foiled syringe bomber, says MP who worked on new machines" Read complete article

T-Waves: A new model of the way the THz waves interact with DNA explains how the damage is done...
" Drawing on sources like The Mayo Clinic and The Radiological Society of North America as well as interviews with prominent radiologists, molecular biologists, and medical doctors, ionizing (penetrating) radiation in any dose, no matter how tiny, causes genetic mutations, which set all living cells exposed on the path to cancer. X-rays are considered ionizing radiation."  Read complete article 

12/29/09 - While India rejected airport sreening in the past, the Netherlands has adopted the process for flights to the US.  As this happens people wonder if there is anyone in charge at TSA and/or DHS ( a department we could rightfully have done without and one that now should be abandoned - think of all the trillions we'd save ) and Obama says no one at DHS is doing thier job.
----------------------------------------------------------------------
This was originally Posted in 2006, based on 2005 reports, but seems to be current discussions, and needs to be considered by those who have concerns about their health.

10 second exposure with backscatter=2 minutes in cabin radiation exposure.
FMI: Whole Body Imaging Technology, see what the x-ray machine sees.
----------------------------------------------------------
from repost in 10/2008:

At the same time as the US Homeland Security Department is pushing for airport x-ray machines that expose your privacy, Germany is calling a halt to this non-sense.

Probably it is worth your consideration to consider using some protective measures and to help clear the radiation exposure effects (iodine, kelp baths, our bath salt blend for chemo/radiation patients) if you're planning to travel by air.
Germany says full-body airport scanner "nonsense"
BERLIN (Reuters) - Germany will not participate in EU proposals for airports to use full-body scanner security checks, which have raised privacy issues, its interior ministry said on Friday.

"I can tell you in all clarity that we will not take part in this nonsense," a spokeswoman for the interior ministry told a regular news conference.

The executive European Commission proposed last month to add body scanners to a list of security measures that can be used at airports in the 27-country bloc.

EU lawmakers criticized the scanners in a resolution on Thursday, saying they were equivalent to "a virtual strip search" and raised serious human rights concerns. The lawmakers called for a detailed study of the technology before it is used.

The Commission says a number of EU states including the Netherlands already use body scanners and the EU executive wanted to harmonize conditions in which they can be operated.

The scanners do not exist at German airports and have sparked vivid criticism by politicians across the political spectrum.

(Reporting by Kerstin Gehmlich; Editing by Matthew Jones)
This was posted in 2006. I've noticed a number of inquiries on the topic of airport x-rays, so I am posting it again.

So you plan to take an airplane trip in the future you say. Well now that the illustrious Department of Homeland Security is going to force you to be X-rayed, what is it that they have told you about the cumulative effects of exposure to gamma radiation in their so-called 'security" screener?

How much more cancer risk do you need? And just what long term studies have been done, especially when considering frequent flyer risk.

I guess I would want more data.

LOS ANGELES (Dec. 20) - A woman mistakenly put her 1-month-old grandson through an X-ray machine at Los Angeles International Airport, authorities said.

Security stations at Los Angeles International Airport Damian Dovarganes, AP

A woman mistakenly put her infant grandson through a security X-ray at Los Angeles International Airport Saturday. Doctors said the 1-month-old did not receive a dangerous dose of radiation.

A startled security worker noticed the shape of a child on the carry-on baggage screening monitor and immediately pulled him out, the Los Angeles Times reported for a story in Wednesday's editions.

The infant was taken to a local hospital, where doctors determined he did not receive a dangerous dose of radiation.

"This was an innocent mistake by an obviously inexperienced traveler," said Paul Haney, deputy executive director of airports and security for the city's airport agency.

The incident happened early Saturday, airport officials said.

Haney said in 1988, an infant in a car seat went through an X-ray machine at the Los Angeles airport.

Copyright 2006 The Associated Press.