Soy Estrogen Milk Fluoride MSG Capsules

[Guest guest]

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--- from: http://www.truthinlabeling.org/HowTheGameIsPlayed.html

 

" ...18 per cent of his subjects reported headaches from placebos which

were all concealed in gelatin capsules. Glutamate-industry DOUBLE-BLIND

studies of the " safety " of " processed free glutamic acid " [MSG] almost

always use gelatin capsules. Of interest is the fact that a gelatin

capsule is over 11 per cent " processed free glutamic acid. " [MSG] "

 

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------- Forwarded message(s) -------

Rose

FluoridePoisoning

Thu, 25 Oct 2007

Re: [FluoridePoisoning] another nutritional remedy for fluoride

poisoning

 

 

Forty years ago, the experience of learning how to fully

recover from fluoride toxicity after a total of nearly four

years exposure to a medically prescribed fluoride supplement,

and then learning (the hard way) that I also had to learn to

avoid or mitigate future exposure to this ubiquitous compound

prompts me to share the following:

 

If possible, I avoid two-piece, hard-shell encapsulated

supplements or I pull them apart, take the contents, throw the

capsule away. Capsules made from animal gelatin are made from

the hide, hair, horns and hooves which are high in fluorides.

Learning this, thirty years ago, I haven't touched " Jello " or

any other animal-source gelatin since the seventies and for

the same reason. High in fluoride. And, unless the mfgr can

guarantee the material from which the capsule was made does

not contain fluorides, I'm even skeptical of some so-called

" vege caps. "

 

[ " I knew about gelatin and also found that the

vegan form used in Macrobiotic cooking is made

from high fluoride seaweed, it's even worse. -- Aliss ]

 

After learning the " Scientific Milk Diet " was used

successfully in the twenties for everything from arthritis,

tooth decay (malnutrition) and diabetes to TB and cancer,

members of my household and I have consumed only whole, raw

goat or cows milk since the sixties. Raw milk helped me and

my (then) young son regain our health after a

medically-prescribed fluoride supplement caused us to become

" toxic/allergic to fluorine-bearing compounds (fluorides). "

 

Drug free, chemical-free, properly fed (pastured) dairy

animals and their properly (least) processed milk, cheese, and

sour milk products (kefir, yogurt, et al) are health-giving,

health-maintaining foods that should be returned to the

marketplace instead of continuing to suffer unjustified

vilification from the special interests supporting the

confinement dairy business which has to, first, pasturize

(cook) its product in order to make it safe enough to sell to

consumers.

 

Since 1939 (when the USDA went on a nation-wide " search, sieze

and destroy " mission, forcing the beer industry as well as all

owners of dairy cows to get rid of their sick and diseased

animals) there has been no reason for the pasturization of

milk other than the fact it is a cheap, easy way to " safely "

continue selling contaminated, unclean milk. In the late

1800s Eastern breweries often kept dairy animals for the

purpose of feeding them the swill left from grain alcohol

distillation. Poorly fed, no access to pasture, these

forerunners of today's confinement dairy cows produced poor

quality milk which had to be doctored with chalk, sugar and

other additives to make it palatable. Pasturization rescued

these low grade milk dairies. A few decades later, these

forerunners of today's confinement dairy operations switched

from feeding just beer swill to providing their cows a

" scientific diet " of recycled chicken manure, newspapers,

cheap grains and the bodies of dead animals. Is it any wonder

the confinement beef, dairy, chicken and egg industries have

invited pathogenic E-coli, " Downer Cows " and " Mad Cow "

problems? For which they pay ad agencies to convince today's

nutritionally ignorant public that raw milk is solely to

blame.

 

When pasturized (cooked) milk becomes sour-tasting it is a

spoiled, decaying food and should not be consumed.

Naturally-soured raw milk is not spoiled food; soured raw

milk is just a different type of food. The lactic acid,

responsible for the taste when the friendly bacteria consume

lactose (milk sugar) in naturally-soured raw milk, is produced

by oxygen-dependent, immune-system-friendly bacteria (E-coli).

Lactic acid keeps the disease-producing E-coli (the unfriendly

bacteria) confined to its proper place in the lower bowel

where its job is to prepare body wastes for elimination.

Naturally-soured milk is pro-biotic and was used to stop

diarrhea and normalize the digestive tract as well as

marinade, tenderize and preserve meat and other foods long

before canning (cooking as a food preservative) became

popular. It is an established fact that consuming soured raw

milk and its various products on a regular basis (once or

twice a week) will keep one free of intestinal flu symptoms.

 

I was pleased recently to learn the book, written by 1920's

nutrition advocate, Bernarr Macfadden, has been reprinted

and retitled, " The Miracle of Milk. " Dr. Wm Campbell

Douglas, MD, in the eighties wrote a milk book which I

understand has been recently updated and retitled, " The Milk

Book, " and in 2003, Dr. Ron Schmid, ND, authored " The Untold

Story of Milk " which is about more than just " Green pastures,

contented cows and raw dairy foods. "

 

 

Speaking of soy and soy products: I avoid them, completely,

since learning (in the seventies) that soy, like alfalfa, has

an affinity for fluoride and will not only take it up from the

soil (or chemical fertilizer) but will, if the crop is grown

in a region influenced by F gas containing industrial air

pollution, take it from the air. This, I theorized years ago,

is responsible for the misconception the estrogen-like

qualities of some plants, eg. soy, is " safer " than drug HRT.

Fluorides have estrogen-mimicking properties. Incorporated

into plants from fluoride-containing fertilizer, pesticides

and/or herbicides, I see these phytogens just as (if not more)

dangerous than the fluoride-base synthetic (drug) hormones

prescribed by an MD because fluorides are bio-accumulative.

Anything bio-accumulative is mutagenic and therefore

carcinogenic and therefore capable of denaturing/destroying

the immune system.

 

Because fluorides are enzyme poisons (which is why they are

mutagenic, et al) and because fluoride levels are highest in

commercially grown (chemically grown and processed) foods, we

consume only biodynamic ( " organic " ) foods.

 

 

--- Aliss wrote:

 

Hi folks,

 

There is a probiotic supplement available that helps your

bowel make vitamin K2 (menaquinone) out of the raw material

(K1 or phylloquinone) in vegetable source foods that are also

good sources of calcium, magnesium, E, folate and C (kale,

collards, romaine, spinach, parsley, broccoli, chard etc),

nutrients that combat the toxicity from fluoride. This

probiotic may be especially useful to those of us with bad

bones and bad digestion as a result of fluoride poisoning - K2

is what must be present in the blood in order for D3 and

calcium to do their bone repair and maintenance. But fluoride

poisoned bowels don't make K2 out of K1 and don't absorb

calcium very well. And fluoride poisoning probably interferes

with the enzymes that make D3 active at the cellular level.

Triple whammy.

 

This probiotic goes by two names:

 

Bacillus coagulans and Lactobacillus sporogenes. They are the

same organism.

 

Natto (fermented soybean paste) is a smelly and some would say

foul tasting source of natural K2 and of the live probiotic

organism. It is very hard to find anywhere, the frozen form

available in health food stores has a lot of MSG and other

preservatives. The lacto-fermentation of soybeans with this

particular organism is probably what converts the K1 into K2.

Soy also has ipriflavones that help heal bones. So if you find

natural natto free of chemicals, and like the smell and taste,

go for it.

 

Thorne (therapeutic line available through naturopaths,

doctors and nutritionists) makes this probiotic as B.

coagulans and Mercola.com sells another brand called Complete

Probiotics as L. sporogenes. There may be other brands and

probiotic formulas with this strain in it by either name. But

these two (Thorne and Mercola's) are just the one probiotic

strain in dormant form. They come alive after they pass

through the stomach into the small bowel.

 

Anyway, I think this probiotic is worth a try and may be less

expensive than taking isolated K2 (MK-7) capsules and better

for those of us that can't tolerate soy.

 

Aliss

 

 

 

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Terry

Wed, 24 Oct 2007

[FluoridePoisoning] another nutritional remedy for fluoride poisoning

 

 

Hi Aliss very good info - thanks

 

Natto has an additional benefit- it is very good for high

blood pressure

 

Here in London it can be bought in the Japan centre in

piccadilly and a number of Korean food stores it is chilled

and not frozen here so has no additives - it is not difficult

to make

 

see http://www.bento.com/tr-natt.html

 

hope that is useful

 

best terry

 

 

 

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Aliss

Thu, 25 Oct 2007

Re: [FluoridePoisoning] another nutritional remedy for fluoride

poisoning

 

 

Thanks for this Rose Marie. I knew about gelatin and also

found that the vegan form used in Macrobiotic cooking is made

from high fluoride seaweed, it's even worse. I also can't

handle whey protein isolates even the New Zealand type. There

is always something they put in there to trip up a fluoride

sensitive person. My osteopenia is now at the point where most

sheeple would obediently take bisphosphonates, thanks to those

early fluoride exposure years in Grand Rapids.

 

I don't tolerate raw milk (not that it is easy to get here, it

is very difficult indeed), and am having trouble getting safe

dietary calcium that doesn't cause symptoms. Almonds, tahini,

kale, chard, parsley are all iffy. Seems that anything grown

in California, Texas or Florida, even if it is organic, often

gives me symptoms even if I soak it first. I believe that

they are gassing American produce with sulfuryl fluoride as it

crosses the border into Canada becuse DOW have their

provisional EPA approval. I am considering eggshell source

from a small free range flock about an hour and a half drive

from my home. However, that farm is downwind from Ontario's

largest coal burning power plant on Lake Erie....

 

Supplements are a real problem even without the capsule. I

found a calcium-magnesium gluconate-lactate powder from KAL

but I only tolerate half the daily dose. I can't handle much

calcium ascorbate either. I did find a ready to use ionic

cal-mag liquid from Inno-Tech that was perfect except it is

$30 every two weeks. I would like to know where to get the

calcium gluconate liquid that they inject IV for hypocalcemia.

It is sometimes hard not to wander into conspiracy theories

about sociopaths in Public Health administration.

 

Aliss

 

 

 

 

 

 

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