Johnson & Johnson Ordered to Pay $417 Million In Lawsuit Linking Baby Powder to Cancer

A jury in Los Angeles ordered Johnson & Johnson to pay a record breaking $417 million to Eva Echeverria, a hospitalized woman in California. Eva claimed in her lawsuit that the talc ingredient in the company’s well-known baby powder may cause ovarian cancer when applied regularly to the crotch.

The plaintiff alleged Johnson & Johnson does not adequately warn consumers about talcum powder’s potential cancer risks. She says she used the baby powder daily basis from around the 1950s until 2016. Court papers show she was diagnosed with ovarian cancer in 2007.

Related: Galactagogues Foods, Herbs, and other Ways to Increase Breast Milk Production

Mrs. Echeverria is dying from this ovarian cancer and she said to me all she wanted to do was to help the other women throughout the whole country who have ovarian cancer for using Johnson & Johnson for 20 and 30 years,” – Robinson said.

This is not the lawsuit of this kind, or Johnson & Johnson’s first loss, either. In St. Louis, $70 million was awarded to a woman with ovarian cancer due to baby powder usage,

We are pleased the jury did the right thing. They once again reaffirmed the need for Johnson & Johnson to warn the public of the ovarian cancer risk associated with its product,” Attorney Jim Onder

Apparently, Johnson & Johnson is still not adequately warning its customers.

On a side note, did you know Johnson and Johnson produce vaccines?

Related: Why Anti-Vaxxers Don’t Vaccinate

Can talcum powders cause cancer? Many believe so. According to Cancer.org,

It has been suggested that talcum powder might cause cancer in the ovaries if the powder particles (applied to the genital area or on sanitary napkins, diaphragms, or condoms) were to travel through the vagina, uterus, and fallopian tubes to the ovary. Many studies in women have looked at the possible link between talcum powder and cancer of the ovary. Findings have been mixed, with some studies reporting a slightly increased risk and some reporting no increase.”

There’s a better option.

Homemade Baby Powder Recipe

Ingredients

  • 1/3 cup arrowroot powder
  • ¼ cup bentonite clay powder or White Kaolin Clay
  • 1 tsp chamomile, lavender, or calendula flowers, in powdered form (use a blender)

Instructions

Mix it together, use as needed. If you want, you can add a couple of drops of an essential oil instead of the flower. Be careful with using essential oils and infants. It’s not something that should be taken lightly. Chamomile, lavender, and calendula in controlled amounts are of the few I that are generally considered safe for small children and infants.

If diaper rashes are a problem, the baby’s eco system is unbalanced, and which usually equates to less beneficial bacteria and more Candida in the gut.

Recommended Reading:


Turmeric and Diabetes

Every now and then we hear about a common food that contains amazing healing properties. Turmeric is a fine example. Although it is a spice that has been used in Asian medicine for thousands of years, its potential to cure disease has been largely ignored in the West. Now we are told it can be used to treat a whole list of ailments from diarrhea to diabetes, and scientific tests are beginning to back up these claims.

What is Turmeric?

The turmeric plant, a member of the Zingiberaceae or ginger family, is native to Southeast Asia. Like ginger, the rhizome, or root, is the source of the spice. The turmeric root looks much like ginger root except for its color. While ginger is white, turmeric is orange, so orange, it was used as a dye before it was used for medicinal purposes.

If you’ve never bought turmeric, you may not realize you’ve eaten it. Chances are, you have. It is the main spice in curries, the spice that gives curry powders an orange color.

Related: Foods, Vitamins, and Herbs That Kill Cancer

What Does Turmeric Contain That Aids in Healing?

Curcumin has been identified as turmeric’s source of healing properties. Curcumin is both an anti-inflammatory and a strong anti-oxidant. It prevents inflammation and reduces chronic inflammation. It has also been found to induce apoptosis (cell death) in cancer and pre-cancer cells.

What is Turmeric Used to Treat?

According to Web M.D., turmeric is used internally to treat the following:

  • Arthritis
  • Heartburn (dyspepsia)
  • Joint pain
  • Stomach pain
  • Crohn’s disease and ulcerative colitis
  • Bypass surgery
  • Hemorrhage
  • Diarrhea
  • Intestinal gas
  • Stomach bloating
  • Loss of appetite
  • Jaundice
  • Liver problems
  • Helicobacter pylori (H. pylori) infection
  • Stomach ulcers
  • Irritable bowel syndrome (IBS)
  • Gallbladder disorders
  • High cholesterol
  • Lichen planus
  • Skin inflammation from radiation treatment,
  • Fatigue
  • Headaches
  • Bronchitis
  • Colds
  • Lung infections
  • Fibromyalgia
  • Leprosy
  • Fever
  • Menstrual problems
  • Itchy skin
  • Recovery after surgery
  • Cancers
  • Depression
  • Alzheimer’s disease
  • Swelling in the middle layer of the eye (anterior uveitis)
  • Water retention
  • Worms
  • Lupus
  • Urinary bladder inflammation
  • Kidney problems
  • Soreness inside of the mouth and gum disease.
  • Inflammatory bowel disease (used as an enema)
  • Diabetes

And is used topically to treat:

  • Pain
  • Ringworm
  • Sprains and swellings
  • Bruising
  • Leech bites
  • Eye infections
  • Acne
  • Inflammatory skin conditions and skin sores
  • Infected wounds
Related: What Causes Chronic Inflammation, and How To Stop It For Good

Turmeric and Diabetes

If you google turmeric or curcumin, you will find statements denouncing its benefits. It is common to find every alternative healthcare claim to be summarily dismissed. On the other hand, it doesn’t take much effort to find scholarly articles that show turmeric’s health benefits, such as the studies regarding turmeric and diabetes.

Studies have shown turmeric lowers blood sugar levels, repairs pancreas cells (even benefitting type I diabetics), reverses prediabetes, lowers cholesterol levels, reduces heart risks, protects kidneys, and reduces inflammation and oxidative stress caused by the disease.

Related: Holistic Guide to Healing the Endocrine System and Balancing Our Hormones

What is Diabetes?

When we eat, carbohydrates and sugars are broken down into glucose. The pancreas produces the hormone insulin, which allows glucose in the bloodstream to enter the cells. When this process is disrupted because the body cannot make enough insulin or can’t utilize the insulin it does make, high levels of glucose remain in the blood and the cells do not receive the glucose they need.

High blood sugar results in damage to blood vessels, to the kidneys, eyes, nerves, and other parts of the body. Healing and circulation may become impaired. Diabetes is also associated with high blood pressure and an increased risk of heart disease and stroke.

According to the American Diabetes Association, 30.3 million Americans or 9.4% of the population have diabetes; 1.25 million (4%) have type 1 diabetes. In 2015, diabetes was rated the 7th leading cause of death in the United States.

Type 1 Diabetes

Type 1 diabetes is an autoimmune disease that is usually diagnosed in childhood or young adulthood. The body attacks and destroys the pancreatic cells that make insulin, leaving the pancreas unable to produce sufficient amounts of insulin, if any at all. The treatment for type 1 diabetes is lifelong insulin therapy – injected insulin – along with diet and exercise management.

Gestational Diabetes

Gestational diabetes occurs during pregnancy. It is believed that hormones from the placenta create insulin resistance, causing the mother to need as much as 3 times the usual amount of insulin. The CDC estimates gestation diabetes occurs in about 9.2% of pregnancies.

Type 2 Diabetes

Type 2 diabetes is also caused by insulin resistance. Since the cells don’t respond correctly to insulin, the pancreas overproduces insulin to compensate. Over time, the pancreas is unable to provide enough insulin.

Prediabetes

Prediabetes is diagnosed when blood sugar is abnormally high but not yet high enough to be considered diabetes. These elevated levels of blood sugar can still cause damage to the body.

Curcumin, Prediabetes, and Type 2 Diabetes

In a study conducted in 2012, 240 pre-diabetic patients were randomly chosen to receive either curcumin or placebo capsules. By the end of the 9-month study, 16.4% of the control group developed type 2 diabetes, while the subjects who received curcumin showed better overall function of the pancreatic cells, and not one patient developed diabetes.

A 2014 study that reviewed articles published from 1998 to 2013 in PubMed concluded that curcumin can reduce blood glucose levels, stimulate glucose uptake, stimulate insulin secretion, improve pancreatic cell function, and reduce insulin resistance.

Although most of the positive reports involve prediabetes and type 2 diabetes, some studies are also showing improvements in the pancreas tissue of patients with type I diabetes.

Related: How to Optimize Curcumin Absorption – With Golden Milk Tea Recipe

Warnings

There are a few warnings about regular or daily use of turmeric for medicinal purposes. Extreme amounts taken on a daily basis may cause problems with the liver. Keep in mind that turmeric really does work to reduce blood sugar levels. Do not use it medicinally along with medication to reduce blood sugar. The result may be hypoglycemia – low blood sugar.

For excellent detail regarding dosage and interactions, check out Turmeric Dosage for Diabetics. The entire site, Turmeric for Health, is filled with useful information, including recipes.

To learn more about healthy absorption of turmeric and a delicious way to consume it, read How To Optimize Curcumin Absorption – With Golden Milk Tea Recipe. To increase absorption of curcumin, always add a pinch of black pepper. There is evidence that garlic also increases absorption.

Conclusion

There is abundant evidence proving turmeric can prevent type 2 diabetes and aid in managing or reversing the disease. Remember, the smart way to manage or prevent late onset diabetes is through diet and exercise, not by simply adding supplements or medications to your daily routine. But turmeric can certainly be a healthy part of your diet plan as well as a supplemental aid, without the side effects of pharmaceuticals.

Recommended Reading:
Sources:


How to Make the Healthiest Smoothies – 4 Recipes

Everybody loves smoothies. I mean, who wants to eat just plain produce, right? Well, I do, but lots of people find nature’s packaging and processing of fruit and vegetables to be lacking. Or maybe vegetables aren’t sweet enough, and the fiber in fruit just ruins the customer experience of that sugar rush. Consequently, health nuts around the world have embraced smoothies as their protocol to consume all the good nutrition needed for the day in one fell swoop.

But there’s a problem.

Smoothies almost always have way too much sugar in them. We separate the fruit sugar from its fiber which decreases absorption time causing an insulin spike and a host of other issues that would not have been accompanied by eating the whole fruit. And we often use fruit juice in smoothies. Fruit juice is usually void of its enzymes too, but a slow juice press can solve this issue. Many of the healthier and nuttier health nuts throw in chia seeds, kale, spinach, and other great stuff, but the base is generally fruit juice which is, in fact, a refined sugar!

Let me repeat that statement for maximum effect.

Fruit juice is refined sugar.

This does not include cranberry, lemon, or lime juice, but most do not use these as a smoothie base.

In all my travels I’ve only come across a couple of restaurants that offer healthy smoothies, Cafe Gratitude in California and Loving it Live of Atlanta. They’re pretty good smoothies too, but they lack bite.

Bite? Yes, bite. A smoothie should fight back a little. The sweetness may feed some unsavory characters in your gut, but a good bite will correct that. Let’s get more into the bite and the sweetness issue.

It is better to sweeten a smoothie with whole fruit and use water, coconut water, or moisture-rich fruits like pineapple or watermelon. Produce should be blended on the lowest setting that can get the job done. A Vitamix will kill most of the enzymes when blending raw food at high speeds. Adding the bite is about finding the right antimicrobial herbs. We want to feed the good guys, the flora that flourishes in an ecosystem built on vegetables, herbs, and fruit. Feed your guys bad food and you get bad guys. Sugar is bad, herbs that kill pathogens are great. I like cayenne, turmeric, ginger, and cinnamon. Some have managed to work in garlic for a tasty treat though I am yet to be able to mimic such a feat. The only thing harder to make work in my smoothies is collard greens. For the life of me, I cannot make collards work!

Here are four smoothie recipes that don’t just nourish, but they also heal and help balance the gut. And these smoothies know how to wake up the senses, so they’re a great morning addition to your routine.

For a lot of the ingredients listed we have done an article on the benefits of them, so check out the links within the recipes if you’re curious. I make my smoothies to fill up a Vitamix, maybe 60 ounces or so. It makes about four glasses, or close to 8 cups.

Tart-C Blast

If my kidneys are feeling sluggish, or I think I’m fighting a virus, this is my go-to smoothie. I love tart; get ready to pucker.

Ingredients

Instructions

Peel and chop up a fresh pineapple, discard peels. Put in the pineapple with the core, blend it slowly until it’s liquid. The core of the pineapple is the healthiest part of the pineapple, but you need a powerful blender to make it work. Throw in equal parts frozen berries and cherries until the smoothie blends to the desired thickness. I do a small handful of each, and add more of whichever berry I’m feeling most, just enough to get the smoothie as thick as I want. You may need to turn up the speed, just try not to let the blades get too fast to where they can damage enzymes, which is to say blend as slow as you can to get the job done. I tend to blend it fast for a bit at the end just to get the cinnamon all the way. Now that I’m thinking about it, when it’s the bark, I need to put the cinnamon in with the ice and do a higher speed there.

The finishing touch is your turmeric, ginger, and cinnamon. I add chunks of ginger and turmeric and I break off a piece of cinnamon stick, all about a half inch in size, and throw them in. This is up to you though because these spices are strong. That goes for all of the recipes here. Mix in just enough to stretch your taste buds and build up to more.

This is an excellent smoothie for helping the body detox and repair from damage, but pineapple has a lot of sugar. I recommend taking a probiotic or SF722 with this.

Phat Raspberry Zinger

This smoothie is all about the beneficial fats. And the zing of course.

I use the water from a whole, fresh young coconut, and I scoop out some meat. How much I scoop depends on the difficulty and my patience at the time. I’ve also used a can of coconut milk before, and that tastes good too, but I like fresh and unprocessed coconut whenever I have the patience. Use a ripe avocado and fresh berries/cherries with ice or frozen berries/cherries.

Instructions

I put in the liquid first, fresh fruit second, and frozen third, with the herbs last. As before, zing it to taste – I like a nice chunk of ginger and turmeric, lots of cinnamon, and I tend to do about 10 raspberries and 10 cherries or so.

Sweet, Sharp, & Spicy

This one is weird, but I love it.

  • Whole pineapple or 1 can coconut milk
  • Mango
  • Cayenne
  • Sweet potato
  • Cinnamon
  • Lime
  • Turmeric
  • Ginger
  • Cinamon
  • Allspice? Clove? Curry?

Obviously, this is a very different smoothie depending on whether or not you go coconut or pineapple. As usual, add all spices to taste and kick up the spicy as high as you can to reap the most health benefits.

Enzymatic Tropical Heat

This smoothie is an excellent meal for detoxification and healing. You’ll likely get more enzymatic activity from this smoothie than a bottle of $50 enzyme pills.

  • Fresh pineapple
  • Papaya
  • Papaya seeds
  • Papaya leaves? (I have not tried this, but if anyone is able to, please let me know if it works!)
  • Coconut (use whole, canned, flakes, whatever you have to add coconut flavor)
  • Orange
  • Mango
  • Banana
  • Cayenne
  • Ginger
  • Turmeric

What you freeze can significantly alter the flavor of a smoothie. I will freeze banana, mango, and orange chunks for this one, or use all fresh and add a little ice to thicken it. Sometimes I just leave it un-iced; the fruit makes it pretty thick. The papaya seeds should be dried and crushed. Trying to blend them at a high enough speed when they are wet and pliable will kill the enzymes. Enzymes are why we want papaya seeds in here, and they add some spice too. It’s a little funky to me though; it takes some tweaking and getting used to for some.

Conclusion

All of these recipes are an attempt to get you to spice up your smoothies. More flavor with less sugar. More health benefit, less pretending. So mix it up. Experiment, and don’t be afraid to make something awful. Check out Detox Cheap and Easy Without Fasting – Recipes Included and implement the salad and cranberry lemonade, and you’ve basically got my diet. Also, check out this list of articles.

Related Reading:


Impossible Burger Meets FDA Bureaucracy

“Meat” grown in a lab is a hot trend right now, with manufacturers jumping over each other in a quest to be in on the next big food craze. Scientists, environmentalists, and entrepreneurs are extremely excited by the prospect of meeting the world’s growing demand for meat with only a fraction of the resources needed by our current factory farming system. One company, Impossible Foods, has been carried away in that excitement. They began selling their soy leghemoglobin derived Impossible Burger in 2016, despite not being generally recognized as safe by the Food and Drug Administration.

Putting Sustainability First

Cultured “meat” is an enticing proposition. The Impossible Burger uses 95% less land, 74% less water, and creates 87% less greenhouse gas emissions than its cow-sourced counterparts. It’s also free of antibiotics, artificial ingredients, and hormones. This particular cultured meat is made from soy leghemoglobin genes and a genetically modified yeast not unlike that found in common Belgian beers.

Leghemoglobin is a hemoprotein found in the root nodules of leguminous plants – in this case, soy. Once these hemoproteins are broken down, they release heme. Heme contains iron and carries oxygen in the blood, making the veggie burger “bleed” and giving it a meaty texture and flavor. Making the burger entirely out of these root nodules would be expensive and would increase its negative environmental impact, but Impossible Foods, the company behind Impossible Burger, combines the soy leghemoglobin gene to a yeast strain and then grows the yeast via fermentation.  

Can You Eat It?

Sustainable? Yes. But is it safe?

Impossible Foods says yes. The burger has been reviewed by a panel of experts, with scientists from the University of Nebraska, University of Wisconsin and Virginia Commonwealth University generally recognizing it as safe. Rats studies have been conducted, and there were no adverse effects from the soy leghemoglobin protein, even when feeding the rats 200 times the amount a human is expected to consume.

But the magical yeast that allows the company to produce their burger causes other problems. There are more than 40 other unidentified proteins in the impossible burger. In the words of Michael Hansen, a senior scientist at Consumer’s Union, “It’s only 73 percent pure, the other 27 percent is from proteins from the genetically engineered yeast that produces it, and these [proteins] have an unknown function…” Due to these unidentified proteins, the FDA told Impossible Foods that the burger was unlikely to be recognized as safe.

What is Progress?

The Impossible Burger has been available at select restaurants since 2016. Impossible Foods does not need the FDA to categorize the burger as generally recognized as safe to sell it. This isn’t actually illegal, as the FDA’s self-affirmation program does not require new ingredients to be approved. We only have any of this information because Impossible Foods tried to go one step further in the regulation process, applying for the FDA’s GRAS (generally recognized as safe) status.

Impossible Foods has a mission, and that mission is an admirable and necessary one. Forget about figuring out if it’s real or not, climate change is here. Factory farming is not sustainable, even as the demand for meat is still growing. More consumers are looking for quality sustainable or vegan/vegetarian options, and Impossible Foods wants to serve that market. Their website emphasizes their sustainability.

They also make a point to push transparency and encourage questions. That will be crucial for a generation that is looking for corporations to step in where the government is not addressing their needs and concerns.

The food system has to change or it will collapse. Many companies have been stepping up their environmental bona fides in response the Environmental Protection Agency’s current irresponsibility. It remains to be seen if the FDA can cope with the demands of the rapidly evolving demands and realities of a sustainable food system. 

Sources:


Best Cooking Oils – Health benefits, Smoke Point, Which to Use and Avoid

There are so many options when it comes down to selecting which oils to use for cooking. That’s because when we talk about performance and flavor, not all cooking oils are equal. They differ in flavor, health benefits, heat constitution, performance, etc. And, it will not do you any good if you choose an oil that enhances the taste of your food but damages your body. You may wonder, “What about the health benefits then?” I’m getting there.

While choosing an oil for cooking, it is important to opt for one that remains healthy even after it has been heated considerably. As for some oils, they may be nutritious when consumed in their natural state, but the moment they are processed or cooked, they lose their nutritional value. Some oils break down quickly, loose nutritional value, produce cancer-causing free radicals and other toxins when they are heated. So, it can so happen that the oil may end up being more harmful to your health. It all comes down to what percentage of saturated and unsaturated fats the oil has.

It’s not an easy job to go scanning through the aisles of supermarkets, scrutinizing hundreds of bottles of oils and wondering which one to get. So, here’s a list of the most commonly used oils and everything you need to know about them when it comes to cooking.

Must Read: Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections

1. Sesame Oil – Great for Low to Medium-heat Cooking

Sesame oil is widely used by many health conscious people. It offers many benefits when it comes to health and ease of cooking due to its percentage of unsaturated and saturated fats. Sesame oil is mostly used in Asian cuisines to add flavor to curries. Being rich in fatty acids like oleic acid and linoleic acid, sesame oil enhances cardiovascular health. It reduces high blood pressure and prevents blockage of the arteries. It has antioxidants that play an important role in flushing out harmful toxins from the body, hence protecting it from harmful diseases, including cancer. As sesame oil has a high smoke point, it is perfect for deep frying or even stir frying meat or vegetables. Apart from all its health benefits and convenience in cooking, sesame oil also acts as an instant flavor booster as it has a distinct flavor. All these factors make it one of the healthiest and most preferable oils.

Must Read: Sugar Leads to Depression – World’s First Trial Proves Gut and Brain are Linked (Protocol Included)

2. Avocado Oil – Great for High-heat Cooking

Avocado oil is considered to be one of the healthiest oils due to its healing properties. It is one of the few edible oils that are not derived from the seed but from the pulp of the fruit. How good a cooking oil is determined by its smoke point. Avocado oil has a high smoke point, making it one of the top choices in cooking. It is also used in uncooked items and for seasoning salads and dips. Compared to other oils, avocado oil is high in monounsaturated fat, which is good for the heart. Studies have shown a gradual improvement in cholesterol levels with the consumption of avocado oil. The pulp of the avocado fruit produces the oil, which is rich in healthy fats, including oleic acid and other important essential fatty acids. Avocado oil has another benefit when it comes to health. It can improve the symptoms of arthritis and hence is a valuable addition to an arthritis patient’s diet.

Related: Health Benefits of Avocados

3. Ghee – Great for High-heat Cooking

Ghee, considered to be another form of clarified butter is also an essential power food. It is a stable fat for cooking and has a host of health and other cooking benefits. Apart from that, it is also good for the mind and spirit. Ghee has a very high smoke point and hence doesn’t burn up easily during cooking. It is also nutritionally rich due to its medium chain fatty acids which can be quickly metabolized by the body. Even athletes sometimes use ghee as a source of energy. Consuming ghee on an everyday basis can build a healthy immune system. If stored properly, your jar of ghee can last as long as three months to up to a year. Along with being anti-inflammatory, Ghee also reduces cholesterol. It is considered good for your nerves and brain.

4. Coconut Oil – Great for Low to Medium Heat Cooking

When it comes to medium heat cooking, coconut oil is your best option. It is decently resistant to heat due to most of its fatty acids being saturated. But it is not suitable for deep frying or high heat cooking. Coconut oil offers many powerful health benefits. It has antioxidant properties due to the presence of lauric acid, which can help kill bacteria and lower the cholesterol levels in the body. Many people believe that coconut oil can raise the body’s metabolism, making it easier to lose weight. Some have concerns that the high percentage of saturated fats may increase the bad cholesterol levels. Virgin coconut oil is a better option. It is abundant in healthy compounds that benefit anyone who consumes it.

Related: How to Use Coconut Flour

5. Olive Oil – Not for Cooking

Olive oil is considered to be one of the healthiest oils out there. It is loaded with beneficial fatty acids and many powerful antioxidants. It is a staple in the Mediterranean diet. Though olive oil is often acclaimed for its health benefits, it’s not the best oil when it comes to cooking. Despite the fact that olive oil can raise good cholesterol and lower bad cholesterol levels in the blood, people believe that it is unsuitable for frying/cooking. Olive oil is full of unsaturated fats which are not as stable under heat as saturated fats. However, it can be used as a seasoning/ dressing in salads or dips and for simmering sauces.

However, the recent scandals have shown that many brand retailers have been fraudulently labeling olive oils as “extra virgin olive oil”. In some cases reports claim to find canola oil and other cheaper oils mixed in. The olive oil you find in your supermarket might not be wholesome in nutrition and may even be processed in an unhealthy environment. Hence, always check with your local seller and don’t opt for a cheaper one as it is less likely to be virgin olive oil.

6. Canola Oil – GMOs, Avoid

Another oil commonly used for cooking is canola oil. It is used for stir-frying, grilling, and even baking. It’s true that the fatty acid composition in canola oil is pretty much good. The percentage of monounsaturated fats is quite high, which is again healthy. However, it also contains trans fats and hence needs to be avoided. Canola oil is genetically modified and will become rancid quicker than any other oil. Packaged foods cooked with canola are likely cooked in rancid oil. Canola oil can lead to serious complications like heart disease, metabolic diseases, and even cancer. Despite these risk factors, canola oil is still considered to be good for cooking as it is low in saturated fat and has a high smoke point. But, even though it might have a neutral flavor and can blend with any dish, it is not the best option.

Related: How to Avoid GMOs in 2018 – And Everything Else You Should Know About Genetic Engineering

7. Peanut Oil – Probably Good for Cooking, High Smoke Point

Peanut oil has a mild nutty flavor and a high smoke point and is the perfect option for cooking or frying foods. It is rich in polyunsaturated fats, which makes it healthier when used in a dish rather than being cooked. However, refined peanut oil is processed under high heat. Therefore, all the proteins are eliminated. So, it’s better to opt for the roasted aromatic peanut oil that is cold pressed as all essential nutrients are preserved. There is one exceptional risk factor associated with peanut oil. It is uncertain whether it suits everybody as most people who are allergic to peanuts may develop reactions to peanut oil as well. However, peanut oil can be quite handy to have on the kitchen shelf.

8. Sunflower Oil – May Perpetuate Inflammation 

Sunflower oil has the perfect balance of monounsaturated and polyunsaturated fats, which makes it a healthy oil for cooking. It reduces the levels of bad cholesterol in the blood, and hence, more people have begun incorporating sunflower oil into their diet. But recent research states that sunflower oil might not be as healthy as we think. One reason is that it contains no essential omega-3 fats. And therefore, it can cause issues if someone consumes it regularly as it may disturb the balance of ratio in the diet of omega-6/omega-3 fats. It has a subtle flavor and a high smoke point, which indicate it is more refined after processing. If it is repeatedly heated, it can display some dangerous chemical changes.

9. Palm Oil – Serious Environmental Concerns, Never Use Processed, Hydrogenated, Genetically Modified Stuff

Another one on our list is palm oil. The taste is considered to be savory and earthy. It can be used in many dishes for seasoning and cooking. Derived from the fruit of red oil palms, it consists mostly of saturated fats, which might pose risks to your health. But, it also contains a high amount of monounsaturated and polyunsaturated fats, which creates a good combination for cooking. Palm oil has a savory and earthy flavor and is used in many ready-to-eat foods that you find in your grocery stores. Palm oil has also reportedly been linked to several health benefits. Its strong antioxidant properties can support brain health and reduce the risk of a stroke. Repeatedly heating the oil gradually reduces its antioxidant capacity and may lead to heart disease. It has a high smoke point, so it is often used for frying or sautéeing.

Related: The Dangers of Industrial Vegetable Oils

Avoid Processed and Hydrogenated Palm Oil. In a nutshell, you want to avoid all processed, hydrogenated oils like the plague. Even the amazing health benefits of palm oil are completely negateddue to this harmful process that extends shelf life. Stay safe and keep your shelves stocked with UNREFINED, COLD-PRESSED oils!” – Dr. Axe

The palm industry is linked to serious environmental issues including deforestation, habitat degradation, animal cruelty, and human rights abuses.

Large areas of tropical forests and other ecosystems with high conservation values have been cleared to make room for vast monoculture oil palm plantations – destroying critical habitat for many endangered species, including rhinos, elephants and tigers. – WWF

How To Store Oils

To ensure that your oils don’t go rancid, you need to take care of them in the right way. Store them in a suitable environment so that they do not get spoiled. Avocado oil, palm oil, olive oil, and a few others need to be stored in surroundings that prevent them from getting oxidized. Many health advocates argue that olive oil should be refrigerated. Store all of your cooking oils in a cold, dry, and preferably dark place (not by or above the stove). Keep the bottle clean and shut the lid tightly after every use. We don’t recommend buying in bulk quantities as oils tend to have a much shorter shelf life than most realize. These precautions can help your oil last longer.

When it comes to cooking, we concentrate more on flavor than our health. Try to have a balanced approach, and you will not have to worry about visits to the doc. Most refined, processed, commercial oils pose a threat to the body. Hence, choose an organic form of the oil that has a good flavor as well as health benefits. Make sure to look at the labels closely to avoid highly processed oils. Many labels tend to be fake or make false claims about certain oils. So, opt for a trustworthy vendor and never succumb to cheaper options. Always remember, the more organic the oil, the healthier it is.

Smoke Point Cooking Oil Chart

Oil Temp
Avocado Oil 271°C 570°F
Ghee 252°C 485°F
Coconut Oil (refined) 232°C 450°F
Peanut Oil (Unrefined) 232°C 450°F
Palm Oil 232°C 450°F
Peanut Oil (Refined) 227°C 440°F
Sesame Oil (Unrefined) 210°C 410°F
Olive Oil 207°C 405°F
Canola Oil (Expeller Pressed or Refined) 204°C 400°F
Sesame Oil (Refined) 177°C 350°F
Coconut Oil (extra virgin) 177°C 350°F
Sunflower Oil (unrefined) 107°C 225°F
Recommended Reading:
Sources:


We Consume Livestock Vaccines When We Ingest Meat

In this day and age, you’re either pro-vaccine, or you’re an “anti-vaxxer.”  And if you have one problem with one vaccine, or even just one vaccine ingredient, you are labeled not only anti-vaxxer but also anti-science.

Consider a person in the “pro-vaccine” camp. Let’s say this person approves of all of the vaccines from the CDCs Immunization Schedule page, and of course, they also get the flu shot.

Would said person mind, say… “drinking” additional vaccines? Not a specific amount or at a specific time, and not in any way that can be measured. Would it be ok if those vaccine concoctions were developed for livestock, and deemed not fit for humans?

Of course, we’re not drinking vaccine ingredients, but chances are very good that meat eaters are eating them.

If you’re anti-GMO, you can get organic meat. If you’re anti-antibiotics, that’s another good reason to buy organic meat (supposedly). But what if you don’t want to consume vaccine ingredients?

Related: How To Detoxify and Heal From Vaccinations – For Adults and Children

Livestock Vaccines

So what kind of animal vaccines are you eating? It depends.

The amount and type of vaccines given to an animal depend on what animal is it. Currently, there are vaccines on the market for pigs, cows, sheep, goats, poultry (chicken, ducks, and turkeys), and fish. There a few different vaccine delivery systems, from injections to spray droplets and through drinking water.

There’s also a difference between modified live viruses (MLV) and killed viruses.

MLVs are a vaccine consisting of a live virus, usually freeze-dried. They provoke a stronger immune response, are less likely to contain adjuvants, and result in fewer lesions at the injection site. They are designed to be a single dose. The downside of these immunizations is a lack of stability, as they must be used within 1-2 hours of being reconstituted and are susceptible to heat and sunlight. These vaccines also shed and must be carefully monitored when given to female cows so as not to interfere with pregnancy.

Killed viruses are seen as safer than MLVs.  They don’t shed and are safer for pregnant or immunocompromised animals. But without a live vaccine to provoke an immune response, killed vaccines frequently have adjuvants designed to increase that response, like oils, formalin (formaldehyde), thimerosal, and aluminum hydroxide. These are more likely to cause lesions at the injection sites and require the animal to be dosed twice. Most farmers prefer the one shot advantage offered by the modified live vaccines.

The average calf receives a minimum of three vaccines in their first 2-3 months. One of these vaccines is always a 7 or 8 shot for clostridial viruses, and another is a shot for 3-5 different bovine respiratory disorders. They receive boosters shortly before weaning. Other commonly given cattle vaccines include pinkeye, Pasteurella, Brucellosis, tetanus, and scours. Pigs are supposed to be immunized for Leptospirosis, Parvovirus, Erysipelas, E. coli, and Atrophic rhinitis. For poultry it depends, there’s chicken, turkey, and duck.

Related: Influenza Vaccine – A Comprehensive Overview of the Potential Dangers and Effectiveness of the Flu Shot

Speaking of Preservatives…

A Google search for livestock vaccines shows how easy it is to obtain these vaccines. This also makes it easier to check the ingredients, although some products are still reluctant to list anything not considered an active ingredient. Many livestock vaccines actually have antibiotics as preservatives, whereas as others use various forms of aluminum, formaldehyde, and thimerosal.

Thimerosal is particularly of note, as the human vaccine debate frequently centers around thimerosal and its role in the development of autism and other developmental disorders. There is no such debate in livestock vaccines. After all, no cares if your cow is unable to function properly in society or experiences random seizures.

The preservatives in animal vaccines also make them very toxic to humans. Workers who are accidentally injected with these vaccines deal with side effects from the oil-based adjuvants in livestock vaccines (particularly cattle vaccines) for months after an accidental injection. A dose meant for a 1,000-pound animal is clearly too much for the average person, but the vaccine is specifically designed to stimulate a response in the cattle for a period of weeks to months. Removing the oil-based preservatives from the human body can sometimes involve surgery.

Recommended: Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections

The adjuvants in animal vaccines are what make them dangerous to people. Still, most of us won’t be handling livestock anytime soon. Many of the companies that make livestock vaccines make people vaccines, but those meant for people are not oil-based, even if some of the other preservatives are the same.

Livestock Vaccines Are Not Safe for People

Any insert will tell you that livestock vaccines are not safe for people.

Each year, livestock producers give thousands of injections to calves and cows. The vast majority of those injections go off without a problem. However, there are times when producers may accidentally inject the vaccines or antibiotics into themselves or other helpers. So what happens when a product, meant for a 1,000-pound cow, winds up inside a 200-pound human? The results can be deadly.” – The Prairie Star

So, vaccines given to humans are perfectly safe, vaccines given to animals are dangerous to humans if taken accidentally, but ingesting livestock vaccine ingredients randomly is acceptable.

Self-injection with veterinary vaccines is an occupational hazard for farmers and veterinary surgeons. Injection of vaccine into a closed compartment such as the human finger can have serious sequelae including loss of the injected digit. These injuries are not to be underestimated. Early debridement and irrigation of the injected area with decompression is likely to give the best outcome. Frequent review is necessary after the first procedure because repeat operations may be required.” – NCBI

We don’t value the life of livestock the way we do humans. This is why they get differing grades for feed. But beyond the stray injection or accidental interaction suffered by a handler, no one is being exposed to these vaccines. Except when we ingest the meat. The same with antibiotics being fed to farm animals. We were told that we didn’t have to worry about those… but now we have microbial revolution consisting of antibiotic resistant superbugs we are unprepared to deal with.

The extent to which veterinary vaccines pose a health hazard to humans is unclear. The increased use of veterinary vaccines may be accompanied by an increase in human exposure to the vaccine strains, thus increasing the potential for adverse effects. Also, new methods of vaccine administration may result in an increased likelihood of inadvertent exposure. For example, increased use of aerosol administration may result in greater human exposure to animal vaccines. For some animal vaccines, such as those administered to prevent “kennel cough” in dogs, aerosol administration is becoming the preferred route. Also, oral administration of vaccines that contain live agents is becoming more common. Orally administered vaccines have been developed for rabies prophylaxis in wildlife, and millions of baits have been distributed. The administration of live vaccines to animals destined for the human food supply may result in human exposure to a vaccine strain. Illness subsequent to such an exposure is unlikely to be recognized by the patient or the physician as a potential consequence of an animal vaccine exposure.” – Oxford Academic

Conclusion

What’s a meat eater to do? My wife and I shop at the local farmers market. We know our vendors. They are the farmers. We buy ground beef for our dog and the farmer is about as fond of vaccines as we are. I recommend that everyone grow as much of their own food as they can and get to know everything about the people involved in growing and processing anything else you consume.

Sources:


PCBs, Roundup, and Dicamba – Monsanto’s Current Problems

They say bad news comes in threes, and biotech giant Monsanto can certainly attest to the truth of that statement right now. Their newest product line, XtendiMax (better known as dicamba), made it to market without proper volatility testing. This refers to the product’s tendency to vaporize and travel. Subsequently, dicamba is drifting, causing major damage to neighboring crops, and currently banned in one U.S. state. There have also been two separate instances of newly released documents confirming that Monsanto knew two of their products, PCBs (from 1935 and 1977) and glyphosate, are harmful and continued to defend and sell them in spite of that.

For years, Monsanto has presented unsafe products as safe with little to no repercussion. Yet it is still on track to further dominate the food supply due to the company’s merger with Bayer. So why are the agencies charged with regulating food and environmental safety ok with Monsanto’s market control in the face of their shady practices?

Recommended: Lyme Disease – Holistic Protocol to Completely Rebuild the Immune System

Past Indiscretions with PCBs

PCBs, or polychlorinated biphenyls, were banned pretty much everywhere in 1979 after being linked to cancer and environmental degradation. PCBs began manufacture in 1935, and the first evidence of their toxicity appeared in 1937, after three workers who handled the chemicals died from acute liver damage. Serious health and environmental concerns continue to be reported to this day, even though the largest manufacturer of these, Monsanto, halted their production in 1977.

Monsanto is currently being sued by the state of Washington and eight cities for PCB contamination. Recently released documents have confirmed that Monsanto was aware of the effect of PCBs as early as 1969, eight years before they stopped selling them. A 1969 pollution abatement plan from the company acknowledged the product’s risks, stating “…“The evidence proving the persistence of these compounds and their universal presence in the environment is beyond questioning.” In another letter from a Monsanto manager in 1975, the company knew that “There is a potential real effect to humans – including death…”

In Monsanto’s own words, PCBs are dangerous in more ways than one. Yet they made money and Monsanto is first and foremost a business. But this wouldn’t be the only instance of company records showing corporate profits trump health, safety, and environmental concerns.

Related: Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases

Present Problems with Roundup

More court documents exposing Monsanto’s behind the scenes manipulations were released by attorneys pursuing claims against the company in regards to the link between Roundup and non-Hodgkin’s lymphoma. Attorneys from the law firm Baum Hedlund Aristei Goldman released more than 700 pages of internal documents, detailing Monsanto’s behind the scenes activities. Numerous emails, texts, and other documents confirm that employees at Monsanto ghostwrote and manipulated scientific studies and expert panel discussions, failed to disclose conflicts of interest, discredited multiple negative glyphosate studies, and colluded with the Environmental Protection Agency. The International Agency for Research on Cancer (IARC) labeled glyphosate as probably carcinogenic to humans in 2015, but it’s clear from the recently released documents that Monsanto has known this since before 2008.

These documents also make Monsanto’s strategy for avoiding regulation clear: government collusion. Many of the documents released are communications with high ranking individuals at the Environmental Protection Agency, imploring them to delay scientific reviews of glyphosate multiple times. Monsanto’s has a clear modus operandi once they learn their products cause human harm – muddy the scientific waters, defend it furiously, and make as much money as possible. Their experience with PCBs was a learning experience. The lesson? Get the agencies regulating you to do the dirty work.

Related: Understanding and Detoxifying Genetically Modified Foods

Future Uncertainty with Dicamba

The Environmental Protection Agency approved Monsanto’s newest version of dicamba, XtendiMax, in November of 2016. Poised to replace glyphosate now that many weeds are developing resistance to that product, many farmers instead experienced serious crop loss after illegal versions of it used prior to that release drifted onto their fields from neighboring farms. With the product officially released, Monsanto is now facing a class actions lawsuits from farmers reporting severe losses for the second year in a row.

Testimony from researchers, regulators, and a company employee indicate that Monsanto used its influence to bring the product to market without all of the proper tests, including a proper volatility test. In fact, testing contracts for the product explicitly forbade it. Yet the EPA approved the product without it.

Arkansas was the only state to ask for additional testing. Monsanto denied that request. Arkansas has now banned dicamba, and other states are now assessing damage from the herbicide for the second year in a row. This damage occurs when dicamba drifted to other, non-modified crops, the exact scenario further testing could have predicted. A class action lawsuit is pending.

Is It Too Late?

Monsanto wields incredible influence with government agencies, scientists, and researchers. This allows the company to continually deny and create confusion around health and environmental damages that their products are actually causing. And it’s scary. What chance do we have when those charged with upholding regulations created to protect the public are on the Monsanto Christmas card list?

It took nearly a decade from when Monsanto privately acknowledged the damage PCBs were causing for regulatory agencies to do something about it. The new formulation of dicamba, XtendiMax, has been on the market for less than a year and has been banned in both Arkansas and Missouri. The times are changing.

Recommended Reading:
Sources: