Guest guest Posted March 23, 2005 Report Share Posted March 23, 2005 Wellness That Works -- Good health is a habit, not an event. Address your health or it will address you. ---- " Though I have had two serious illnesses in my life, I believe that man has little need to drug himself. 999 cases out of a thousand can be brought around by means of a well-regulated diet, water and earth treatment, and similar household remedies. " - Gandhi ---- The Splendor of Splenda - Splenda Marketing Accused of False Advertising, Misleading Public Many have questioned the accuracy of the marketing campaign for Splenda that reads: " Splenda No Calorie Sweetener is made from sugar, so it tastes like sugar. " In fact, Johnson & Johnson's McNeil Nutritionals, maker of the artificial no-calorie sweetener Splenda, has been slapped with a number of lawsuits accusing the company of falsely advertising Splenda and deceiving buyers into believing it is a natural product. Lawsuits have been filed by: * Individuals (three state consumer class action suits) * The Sugar Association * Merisant Worldwide Inc, maker of low-calorie sweetener Equal Made From Sugar? Those filing the lawsuits argue Splenda's marketing campaign does not truthfully reflect the end product, which is created with chlorine and does not have sugar in it. Even Splenda's Web site (www.splenda.com) states that the artificial sweetener starts with sugar, yet is converted into a no-calorie, non-carbohydrate sweetener. This process selectively replaces three hydrogen-oxygen groups on the original sugar molecule with three chlorine atoms. In response to the accusations against them, a spokeswoman for McNeil stated the lawsuits have no merit, as the company has never represented Splenda as being natural. Moreover, despite feuding claims, Splenda holds just over 50 percent of the U.S. market for low-calorie sweeteners, based on dollar volume. - Business Week - http://www.businessweek.com/technology/content/feb2005/tc2005022_7832_tc024.htm - Dr. Mercola - http://www.mercola.com/2000/dec/3/sucralose_dangers.htm# also - http://www.mercola.com/2004/jan/10/splenda_questions.htm ---- Half of all Bankruptcies Caused by Medical Bills Eat Raw, Stay Healthy, or http://www.scienceagogo.com/news/20050102023437data_trunc_sys.shtml (75 percent of them had insurance, too!). ---- How Your Eating Habits Affect the Environment - by Kim McCoy, environmental & animal law student and Sierra Club Chairperson * POLLUTION/GLOBAL WARMING Animals raised for food produce 130 times more excrement than the entire human population---86,600 lbs. per second---which all too often leaches into streams and contaminates groundwater. Nearly 90% of all U.S. farms drain into a single body of water-the Mississippi River. Waste lagoons on livestock farms release a considerable amount of methane, a greenhouse gas which contributes to global warming, into the atmosphere. * LAND USE/DEFORESTATION/HABITAT DESTRUCTION Nearly 90% of all agricultural land in the U.S is used to raise animals for food. 20 times more land is required to feed a meat-eater than to feed a pure vegetarian. For every quarter-pound burger made of rainforest beef, 55 square feet of land are consumed. Livestock grazing is the number one threat and cause of elimination to tropical rainforest species. * WATER Nearly 50% of all water consumed in the U.S. is used for livestock. The production of one pound of California beef requires a total of 2464 gallons of water. You would save more water by not eating a pound of California beef than you would by not showering for 6 months. * ENERGY Raising animals for food requires more than 30% of all raw materials and fossil fuels used in the United States. Producing a single hamburger patty uses enough fossil fuels to drive a small car 20 miles, not to mention enough water for 17 showers. * FISH FARMS/FACTORY TRAWLERS Fish and shrimp farms destroy habitats and contaminate water with heavy use of antibiotics, causing coastal pollution, displacement of local people from their land, and the clearing of mangrove forests. They take away land that is traditionally used for growing rice, the primary staple for most of the world's people. Just like their land-dwelling counterparts, fish and shrimp are highly inefficient converters of protein. It takes 5 lbs. of wild ocean fish to feed and produce a single pound of farmed saltwater fish or shrimp. Think you're better off eating wild-caught? Think again. Factory trawlers use long lines with thousands of hooks and huge nets, spanning up to 80 miles. These lines wreak havoc, destroying the ocean floor and drowning everything in their path, including seabirds, seals, dolphins, sea turtles, and countless other species. About 25% of all animals caught in factory nets are thrown away. Factory trawlers have driven more than 100 species of " food fish " to full or near extinction and caused irreparable harm to others. * PERSONAL HEALTH/ANTIBIOTICS The obesity rate among the general (meat-eating) U.S. population is nearly 20%. For vegetarians, that number drops to 6%, and for vegans (people who abstain from all animal products), it is only 2%. The increased risk of heart disease and gallstones for obese people is double to triple; the risk of colon cancer is triple to quadruple; and the risk of diabetes is 40 times greater than for people at a healthy weight. Vegetarians and vegans enjoy a reduced risk for obesity, coronary artery disease, hypertension, diabetes, and some types of cancer. This translates to a much lower drain on U.S. tax dollars spent on health care and preventable medical procedures. In addition, the EPA estimates that 60-80% of all livestock receive antibiotics as a routine food additive, leading to an increase in antibiotic resistance in humans by causing selective pressure for the emergence of antibiotic-resistant bacteria. Roughly 24 million pounds of antibiotics (about 70% of the nation's total antibiotic use) are added to animal feed every year to speed livestock growth. * PUBLIC HEALTH Open waste lagoons on factory farms store urine and liquefied manure, home to more than 150 pathogens (disease causing organisms) such as Salmonella, E. coli, Cryptosporidium, and fecal coliform. These pathogens are 10-100 times more concentrated than in human waste and pose a serious threat to human health. Animal waste is also contaminated with endocrine disrupters from pesticides (consumed via feed crops) and hormones (fed to cattle to speed up growth), which can alter sexual development in humans, undermine intelligence, and render us less resistant to disease. Animal waste lagoons emit toxic fumes (such as ammonia, hydrogen sulfide, carbon dioxide, and methane) which can cause diarrhea, nausea, headaches, eye irritation, sore throat, shortness of breath, wheezing, excessive coughing, seizures, coma, and even death. Nitrate-contaminated drinking water can increase the risk of methemoglobinemia (blue baby syndrome), and high levels of nitrate contamination have been linked to spontaneous abortions. * WORKER SAFETY On average, 25% of factory farm workers suffer job-related injuries and/or illnesses each year-the highest rate of any job in the country. At high concentrations, methane and/or carbon dioxide can displace enough oxygen to suffocate a worker; hydrogen sulfide can result in unconsciousness, respiratory failure, and death within minutes; and ammonia causes severe irritation to the eyes, nose, throat, and lungs and can also be fatal. * SUSTAINABILITY / WORLD HUNGER Livestock are simply not efficient converters of protein-it takes 17 pounds of grain to produce 1 pound of beef. As the meat industry devotes more and more grain to feeding livestock, valuable food resources are diverted from the hungry, contributing to food scarcity for the world's poor, particularly in developing countries. An astounding 70% of U.S. grain and soybeans are fed to livestock. If Americans were to reduce their beef consumption by only 5%, it would free up the 12 million tons of grain needed to adequately feed every single person on the planet who dies from hunger or hunger-related diseases annually. ADDITIONAL RESOURCES: The Food Revelation, by John Robbins Diet For A New America, by John Robbins Hope's Edge, by Frances Moore Lappe and Anna Lappe Earthsave - www.earthsave.org Natural Resources Defense Council: www.nrdc.org ---- From Steven Gibb, Associate Director of Creative Health Institute. Hello friends… When we see, hear or learn something in life we have to make a decision what to do. One decision is to ignore what we have learned. Another is to take head to this information and truly discover what and how it may play a part in our life. On another note we are right where we are supposed to be in life but that doesn't mean our friends can't plants seeds. So, here I am planting the seed that you may take heed to consider what you place in your mouth. I was once well and became violently ill due to the things I placed in my mouth. Much of that was cooked food and from fast food joints like McDonalds! I am now on a life looooong journey to once again achieve total wellness. Even though it has been an interesting journey I wouldn't wish it upon an enemy if I had one. You health is the best thing you have going for you…take it from someone who lost it. You are a living organic organism and your fuel is " living food. " Its not up for discussion… there's nothing to discuss… get the facts! End of story… Warmly, Steven Dare you click here to discover some more truth? ? http://www.mcspotlight.org/ ---- Paul Nison speaking at Creative Health Institute Paul Nison, internationally acclaimed author, educator, and raw food chef, will be speaking at Creative Health Institute in Michigan on Sunday, April 24th from 1 to 4 P.M.. For more information please visit http://CreativeHealthInstitute.us/events.htm. ---- Transition Snacks - excerpted from Lesson 2 of http://www.chidiet.com/lessons.htm Banana and Raw Nut Butter - Grab a banana, a jar of your favorite nut butter, a spoon and spread. Ambrosia - Almond mylk, chopped avocado, berries, chopped apple, chopped orange, pumpkin seeds, raw honey and shredded coconut. Mix in a bowl and enjoy. Avocado and honey - Cut an avocado in half, skin it and pour a little honey over it. Thick Shake - Blend 1 cup of almond mylk, half of an avocado and a frozen banana. Figs and Olives - 5 dried figs and small bowl of Greek olives. Chocolate Pudding - 1 Avocado, 2 Tbs. raw carob powder and a big scoop of raw honey. Whip it up and enjoy each creamy mouthful! Ahhhhh Almond - A jar of raw almond butter and a spoon. It's that simple. Cherimoya Blues - Eat one of these if you're feeling down. If you don't know what a cherimoya is, find out. Also try it whipped in a blender with an avocado. Date Crunch - Stuff a pitted date with an almond and munch, crunch, crunch. Banana Crème - Mash a banana and avocado together, or put them in a blender. Melon Deluxe - Blend ½ of a cantaloupe and one avocado. Just eat an apple - When all else fails one of the best things one can do is eat an apple. Ice Cream - Cut 2 frozen bananas into small pieces and place in the blender or in a food processor. Blend/process an avocado into the banana. Creamy Crunch - Two stalks of celery and your favorite raw nut butter. Spread it in the valley. Fudge - Blend 1 avocado, 2 Tbs. of coconut butter, 1 cup blueberries, 1 Tbs. raw honey and 3 Tbs. carob powder. Refrigerate for 3 hours for hard fudge. Three minute Burrito - Mash 1 avocado in a bowl and mix in juice of one lemon, chopped garlic, a dash of cumin, a dash of chili powder and pinches of cayenne and salt. Wrap avocado mixture in romaine lettuce leaves and add chopped tomato and chopped onion. Two minute guacamole - In a bowl, mash with a fork: 1 avocado, 1 clove chopped garlic, ½ of a red onion chopped, juice of 1 lemon, 1 tsp cumin, 1 tsp coriander, pinch of cayenne, and sea salt. Stuff into tomatoes, peppers, portabella mushrooms, or add it to salads, or use as a dip. ---- This newsletter is an expression of opinions and not professional advice. You are solely responsible for the use of the ideas, concepts and content and agree to hold Creative Health Institute and its associates and affiliates harmless in any event or claim. The information in this newsletter is not meant to be a substitute for professional medical advice. If you received this email from a friend and would like your own free subscription, please go to ChiDiet.com/.htm. We will never sell, rent, lease or otherwise share our mailing list. You can contact the editor of the newsletter for comments, suggestions or submissions by e-mailing editor or by writing to Jim Carey, Living Foods News, PO Box 321, Midville, GA 30441. © 2005 by Creative Health Institute. Please feel free to reproduce this newsletter, in whole or in part, giving credit where credit is due, of course. 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