All veggies other then
**Tomatoes and **mushrooms **Soy products
Grapes -eat just few
Herbal teas
Kale
Kelp
Leaf lettuce
Leeche nuts
Lima beans,
green
Love
Mangoes
Maple syrup- small amount
Melons (all)
Millet*
Molasses*
Mustard
greens
Okra
Onions
Parsley
Parsnips
Peaches
Pears
Peas, green
Peppers
Plums &
prunes
Potatoes* small amount
All fresh and raw fruits,
vegetables, and sprouts,
including those listed
here:
Alfalfa sprouts
Apple cider vinegar
Barley
Apples
Appreciation
Apricots
Avocados
Bananas
Beans, green
Beets & greens
Berries
Blackberries
Broccoli
Brussels sprouts
Cabbage
Cantaloupe
Carrots
Cauliflower
Celery
Cherries
Collard greens
Cucumbers
Dates
Dulse
Figs
Fresh corn
Fresh, raw juice
Fun
Goat whey
Quinoa*
Radishes
Raisins
Raspberries
Raw, cold-pressed,
Avoid Olive OIL**
flax seed oils
Sun flower seed Oil
Rhubarb

Acid-Forming Foods.

Avoid if it has 3***

Alcohol***
All processed foods
Anger
Barley
Bread, baked (or any)
Cake
Canned fruits and veggies
Cereals (all)
Chickpeas
Chocolate
Cigarettes
Coffee **
Complaining
Cooked grains (except millet and quinoa)
Corn, dried
Cornstarch
***Dairy products
Drugs
***Eggs
Foods cooked with oils
Fruits, glazed or sulfured
Grapefruits
***Ketchup
Honey, raw
Legumes
***Lemons
Lentils
Limes
*****Mushrooms
Meat, fish, birds, shellfish
Mustard, prepared
Nuts, seeds, beans
***** Olive oil all types
Oatmeal
****Oranges
Pasta
Pepper, black
*****Pineapple
****Pitzza
Popcorn
*****Soy products
***Soy beans- fresh
***Salt
Rutabagas
Sauerkraut
***Soda – any type
Crackers
****Soft drinks
Stress
*****Sugar, white and
processed
******Sweeteners, artificial
(Splenda, Equal, Aspartame,
etc.)
***Tea, black & green
Vegetables, overcooked
Vinegar, distilled
*****Vitamin C (made of citric acid)
****Wheat, all forms
******Tomatoes
All items with 2, 3, or 4 stars
need to be avoided at any cost.

Ingredients and amounts

-        Fresh squeezed organic lemon juice : 2 TBSP (the lemon should preferably be ORGANIC )

-        Organic maple syrup :   1 or 2 TBSP (preferably grade A )

-        Organic Cayenne pepper :    1/8  of a ¼ TSP

-        Filtered or spring water :  12 OZ

Mix all the above, and drink slowly.

Tips

+ The amount of maple syrup is optional. U can reduce the amount, but DO NOT OVER DO it.

+ The amount of lemon on the other hand cannot be increased or reduced. 2 TBSP is the amount, and it is very important to stick with it.

+ The same is for water. It is important to mix the above ingredients with 12 OZ of water.

+ u can drink as many glasses as u like. Basically whenever u feel hungry u can make a new glass, and drink it. But each time u need to make a portion with the amount mentioned above.

How long should u do the cleanse?

The minimum time is 11 days, but u can continue doing it for weeks or even months. The longest time someone has done it is 18 months.

Tip

+ DO NOT STOP BEFORE 11 DAYS, since it will create difficulties for the body, and will make u sick.

Other sweeteners ?

The only sweetener that is allowed during this cleanse is MAPLE SYRUP. No sugar, no honey, no molasses, no agave, no apple juice, no stevia. Just MAPLE SYRUP.

Preparation

To have a more effective and pleasant experience it’s better to prepare ur body, so u will not go through a deep emotional experience or either physical discomfort. So lighten up your diet and food intake a few weeks before u start ur cleanse. By doing this u will prepare ur body not only emotionally, but also, physically. Ur stomach will be empty, and will make it easier for the body to go through the cleansing process.

Laxative teas, Sea Salt mixture, other Herbal Teas, and Water

During the time of the cleanse u can drink laxative teas, drink herbal teas, and water.

Vitamin, Mineral, and Supplements

No. Let the body does its job to go back to its natural way of being. It knows what to do, and does not need anything.

Other Foods

No. The only food is the lemonade that u make urself. Do not cheat. U will not need any other food. U r getting all u need by being on this diet.  And u will have more energy and clarity than u have ever had before.

Exercise

Yes. 30 min of cardio exercise. Also, body movement. Practices such as yoga, tai chi and chi gung, five Tibetan rites, walking, deep, connected breathing are all effective to keep u on track, feel good, and not lose ur faith while doing the cleanse.

Ending the cleanse

To end the cleanse, and go back to ur regular diet it is very important to be patience. If u decide to end ur cleanse after 11 days u need to start drinking apple juice for 3 days. Just drink the juice and water. Nothing else. After 3 days, start with soups. Then introduce some solid fruits and veggies to ur body, and stay on that for a few days. And little by little add some cooked food to ur diet.

Follow the guideline exactly, and u will have a pleasant experience.

Typically, the less processed and heat-treated the food is, the more nutritious and healthier it is going to be.

Nevertheless, most people prefer to cook their food, at least occasionally. When you do, you’re going to cook with some form of oil.

The question is, what’s the best, healthiest type of oil to use when cooking?

Dr. Rudi Moerck has studied oils for a long time, and offers some intriguing insights in this interview.

Cooking with Tropical Oils – Your Healthiest Alternative

I have, for many years now, recommended coconut oil on the basis and the supposition that it doesn’t contain much unsaturated fat. As a result, it’s not going to be damaged by heat and create trans fats like some other oils. (Another tropical oil that is very similar is palm oil.)

Dr. Moerck agrees, saying:

“I would say that coconut oil is okay to cook with. It’s a saturated fat.  Your body will burn it as fuel or it will get rid of it some other way. It won’t store it in your body.. So from that point of view, if you’re going to use oil then that’s a good one to use.”

Interestingly, unlike carbohydrates, which can also deliver quick energy to your body, coconut oil does this without producing an insulin spike. Yes, it acts like a carbohydrate, but without any of the debilitating insulin-related effects associated with long-term high carbohydrate consumption.

But that’s merely the beginning.

Earlier this week I published an entire special report on the health benefits of coconut oil, which include:

• Promoting heart health
• Promoting weight loss, when needed
• Supporting your immune system health
• Supporting a healthy metabolism
• Providing you with an immediate energy source
• Keeping your skin healthy and youthful looking
• Supporting the proper functioning of your thyroid gland

Part of what makes coconut oil such a healthful oil for cooking is that 50 percent of the fat content in coconut oil is a fat rarely found in nature called lauric acid.  This is also one of the features that distinguishes coconut oil from other saturated fats.

Your body converts lauric acid into monolaurin, which has potent anti-viral, anti-bacterial and anti-protozoa properties.

In addition, coconut oil is about 2/3 medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs.  These types of fatty acids also produce a host of health benefits.

Best of all, coconut oil is stable enough to resist heat-induced damage, which you cannot say for other oils. In fact, it’s so stable you can even use if for frying (although I don’t recommend frying your food for a number of health reasons).

I recommend using coconut oil in lieu of every other oil, whether your recipe calls for butter, olive oil, vegetable oil or margarine.

Important, New Information about Olive Oil

Extra-virgin olive oil is a good monounsaturated fat that is also well-known for its health benefits. It’s a staple in healthful diets such as Mediterranean-style diets.

However, it’s important to realize it is NOT good for cooking. It should really only be used cold, typically drizzled on salads and other food.

Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. However, during this interview I learned that extra-virgin olive oil has a significant draw-back even when used cold – it’s still extremely perishable!

As it turns out, extra-virgin olive oil contains chlorophyll that accelerates decomposition and makes the oil go rancid rather quickly.

In fact, Dr. Moerck actually prefers using almost tasteless, semi-refined olive oil rather than extra-virgin olive oil for this reason.

If you’re like most people, you’re probably leaving your bottle of olive oil right on the counter, opening and closing it multiple times a week. Remember, any time the oil is exposed to air and/or light, it oxidizes, and as it turns out, the chlorophyll in extra virgin olive oil accelerates the oxidation of the unsaturated fats.

Clearly, consuming spoiled oil (of any kind) will likely do more harm than good.

To protect the oil, Dr. Moerck recommends treating it with the same care as you would other sensitive omega-3 oils:

• Keep in a cool, dark place
• Purchase smaller bottles rather than larger to ensure freshness
• Immediately replace the cap after each pour

To help protect extra virgin olive oil from oxidation, Dr. Moerck suggests putting one drop of astaxanthin into the bottle. You can purchase astaxanthin, which is an extremely potent antioxidant, in soft gel capsules. Just prick it with a pin and squeeze the capsule into the oil.

The beautiful thing about using astaxanthin instead of another antioxidant such as vitamin E, is that it is naturally red, whereas vitamin E is colorless, so you can tell the oil still has astaxanthin in it by its color.

As the olive oil starts to pale in color, you know it’s time to throw it away.

You can also use one drop of lutein in your olive oil. Lutein imparts an orange color and will also protect against oxidation. Again, once the orange color fades, your oil is no longer protected against rancidity and should be tossed.

This method is yet another reason for buying SMALL bottles. If you have a large bottle, you may be tempted to keep it even though it has begun to oxidize.

The Worst Cooking Oils of All

Polyunsaturated fats are the absolute WORST oils to use when cooking because these omega-6-rich oils are highly susceptible to heat damage.

This category includes common vegetable oils such as:

• Corn
• Soy
• Safflower
• Canola

Damaged omega-6 fats are disastrous to your health, and are responsible for far more health problems than saturated fats ever were.

Trans fat is the artery-clogging, highly damaged omega-6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening.

I strongly recommend never using margarine or shortening when cooking. I guarantee you you’re already getting far too much of this damaging fat if you consume any kind of processed foods, whether it be potato chips, pre-made cookies, or microwave dinners…

Trans fat is the most consumed type of fat in the US, despite the fact that there is no safe level of trans fat consumption, according to a report from the Institute of Medicine.

Trans fat raises your LDL (bad cholesterol) levels while lowering your HDL (good cholesterol) levels, which of course is the complete opposite of what you want. In fact, trans fats – as opposed to saturated fats — have been repeatedly linked to heart disease. They can also cause major clogging of your arteries, type 2 diabetes and other serious health problems.

Personally I don’t cook very much but when I do I use our Pure Virgin Coconut Oil as it is the most resistant to heating damage, but also a great source of medium chained triglycerides and lauric acid.

So, cleaning these oils out of your kitchen cupboard is definitely recommended if you value your health.

** There is a lot of misunderstanding and fear regarding prostate problems. From the holistic view, prostate issues are an adhesion/fungus growth cause by Acidic conditions and lack of movement of urogenital era.

The prostate literally mean “one who stands before”, “protector”, “guardian” is a compound tubuloalveolar exocrine gland of the male reproductive system in most mammals.

In 2002, female paraurethral glands, or Skene’s glands, were officially renamed the female prostate by the Federative International Committee on Anatomical Terminology.

The prostate differs considerably among species anatomically, chemically, and physiologically.

Function

The function of the prostate is to store and secrete a slightly alkaline fluid, milky or white in appearance, that usually constitutes 20-30% of the volume of the semen along with spermatozoa and seminal vesicle fluid. The alkalinity of semen helps neutralize the acidity of the vaginal tract, prolonging the lifespan of sperm. The alkalinization of semen is primarily accomplished through secretion from the seminal vesicles. The prostatic fluid is expelled in the first ejaculate fractions, together with most of the spermatozoa. In comparison with the few spermatozoa expelled together with mainly seminal vesicular fluid, those expelled in prostatic fluid have better motility, longer survival and better protection of the genetic material (DNA).

The prostate also contains some smooth muscles that help expel semen during ejaculation.

Secretions

Prostatic secretions vary among species. They are generally composed of simple sugars and are often slightly alkaline.

In human prostatic secretions, the protein content is less than 1% and includes proteolytic enzymes, prostatic acid phosphatase, and prostate-specific antigen. The secretions also contain zinc with a concentration 500-1,000 times the concentration in blood.

Regulation

To work properly, the prostate needs male hormones (androgens), which are responsible for male sex characteristics.

The main male hormone is testosterone, which is produced mainly by the testicles. Some male hormones are produced in small amounts by the adrenal glands. However, it is dihydrotestosterone that regulates the prostate.

Development

The prostatic part of the urethra develops from the pelvic (middle) part of the urogenital sinus (endodermal origin). Endodermal outgrowths arise from the prostatic part of the urethra and grow into the surrounding mesenchyme. The glandular epithelium of the prostate differentiates from these endodermal cells, and the associated mesenchyme differentiates into the dense stroma and the smooth muscle of the prostate. The prostate glands represent the modified wall of the proximal portion of the male urethra and arises by the 9th week of embryonic life in the development of the reproductive system. Condensation of mesenchyme, urethra and Wolffian ducts gives rise to the adult prostate gland, a composite organ made up of several glandular and non-glandular components tightly fused within a common capsule.

Female prostate gland

The Skene’s gland, also known as the paraurethral gland, found in females, is homologous to the prostate gland in males. However, evolutionarily, the uterus is in the same position as the prostate gland. In 2002 the Skene’s gland was officially renamed the prostate by the Federative International Committee on Anatomical Terminology.

The female prostate, like the male prostate, secretes PSA and levels of this antigen rise in the presence of carcinoma of the gland. The gland also expels fluid, like the male prostate, during orgasm.

Structure

Micrograph of benign prostatic glands with corpora amylacea. H&E stain.

Urinary bladder (black butterfly-like shape) and hyperplastic prostate (BPH) visualized by Medical ultrasonography technique

A healthy human prostate is classically said to be slightly larger than a walnut. In actuality, it is approximately the size of a kiwifruit. The mean weight of the “normal” prostate in adult males is about 11 grams, usually ranging between 7 and 16 grams. It surrounds the urethra just below the urinary bladder and can be felt during a rectal exam. It is the only exocrine organ located in the midline in humans and similar animals.

The ducts are lined with transitional epithelium.

Within the prostate, the urethra coming from the bladder is called the prostatic urethra and merges with the two ejaculatory ducts. The prostate is sheathed in the muscles of the pelvic floor, which contract during the ejaculatory process.

The prostate can be divided in two ways: by zone, or by lobe.

The “zone” classification is more often used in pathology. The idea of “zones” was first proposed by McNeal in 1968. McNeal found that the relatively homogeneous cut surface of an adult prostate in no way resembled “lobes” and thus led to the description of “zones.”

The prostate gland has four distinct glandular regions, two of which arise from different segments of the prostatic urethra:

Prostate with a large median lobe bulging upwards. A metal instrument is placed in the urethra which passes through the prostate. This specimen was almost 7 centimeters long with a volume of about 60 cubic centimetres on transrectal ultrasound and was removed during a Hryntschak procedure or transvesical prostatectomy (removal of the prostate through the bladder) for benign prostatic hyperplasia.

The “lobe” classification is more often used in anatomy.

Prostatitis

Micrograph showing an inflamed prostate gland, the histologic correlate of prostatitis. A normal non-inflamed prostatic gland is seen on the left of the image. H&E stain.

Prostatitis is inflammation of the prostate gland. There are primarily four different forms of prostatitis, each with different causes and outcomes. Two relatively uncommon forms, acute prostatitis and chronic bacterial prostatitis, are treated with antibiotics (category I and II, respectively). Chronic non-bacterial prostatitis or male chronic pelvic pain syndrome (category III), which comprises about 95% of prostatitis diagnoses, is treated by a large variety of modalities including alpha blockers, phytotherapy, physical therapy, psychotherapy, antihistamines, anxiolytics, nerve modulators, surgery, and more. More recently, a combination of trigger point and psychological therapy has proved effective for category III prostatitis as well. Category IV prostatitis, relatively uncommon in the general population, is a type of leukocytosis.

Benign prostatic hyperplasia

Benign prostatic hyperplasia (BPH) occurs in older men; the prostate often enlarges to the point where urination becomes difficult. Symptoms include needing to urinate often (frequency) or taking a while to get started (hesitancy). If the prostate grows too large, it may constrict the urethra and impede the flow of urine, making urination difficult and painful and, in extreme cases, completely impossible.

BPH can be treated with medication, a minimally invasive procedure or, in extreme cases, surgery that removes the prostate. Minimally invasive procedures include Transurethral needle ablation of the prostate (TUNA) and Transurethral microwave thermotherapy (TUMT). These outpatient procedures may be followed by the insertion of a temporary Prostatic stent, to allow normal voluntary urination, without exacerbating irritative symptoms.

The surgery most often used in such cases is called transurethral resection of the prostate (TURP or TUR). In TURP, an instrument is inserted through the urethra to remove prostate tissue that is pressing against the upper part of the urethra and restricting the flow of urine. TURP results in the removal of mostly transitional zone tissue in a patient with BPH. Older men often have corpora amylacea (myeloid), dense accumulations of calcified proteinaceous material, in the ducts of their prostates. The corpora amylacea may obstruct the lumens of the prostatic ducts, and may underlie some cases of BPH.

Urinary frequency due to bladder spasm, common in older men, may be confused with prostatic hyperplasia. Statistical observations suggest that a diet low in fat and red meat and high in protein and vegetables, as well as regular alcohol consumption, could protect against BPH.

Prostate cancer

Micrograph showing normal prostatic glands and glands of prostate cancer (prostate adenocarcinoma) – right upper aspect of image. HPS stain. Prostate biopsy.

Prostate cancer is one of the most common cancers affecting older men in developed countries and a significant cause of death for elderly men (estimated by some specialists at 3%). Regular rectal exams, as well as measurement of Prostate From Wikipedia, the free encyclopedia

The prostate literally mean “one who stands before”, “protector”, “guardian” is a compound tubuloalveolar exocrine gland of the male reproductive system in most mammals.

In 2002, female paraurethral glands, or Skene’s glands, were officially renamed the female prostate by the Federative International Committee on Anatomical Terminology.

The prostate differs considerably among species anatomically, chemically, and physiologically.

Function

The function of the prostate is to store and secrete a slightly alkaline fluid, milky or white in appearance, that usually constitutes 20-30% of the volume of the semen along with spermatozoa and seminal vesicle fluid. The alkalinity of semen helps neutralize the acidity of the vaginal tract, prolonging the lifespan of sperm. The alkalinization of semen is primarily accomplished through secretion from the seminal vesicles.^[6] The prostatic fluid is expelled in the first ejaculate fractions, together with most of the spermatozoa. In comparison with the few spermatozoa expelled together with mainly seminal vesicular fluid, those expelled in prostatic fluid have better motility, longer survival and better protection of the genetic material (DNA).

The prostate also contains some smooth muscles that help expel semen during ejaculation.

Secretions

Prostatic secretions vary among species. They are generally composed of simple sugars and are often slightly alkaline.

In human prostatic secretions, the protein content is less than 1% and includes proteolytic enzymes, prostatic acid phosphatase, and prostate-specific antigen. The secretions also contain zinc with a concentration 500-1,000 times the concentration in blood.

Regulation

To work properly, the prostate needs male hormones (androgens), which are responsible for male sex characteristics.

The main male hormone is testosterone, which is produced mainly by the testicles. Some male hormones are produced in small amounts by the adrenal glands. However, it is dihydrotestosterone that regulates the prostate.

Development

The prostatic part of the urethra develops from the pelvic (middle) part of the urogenital sinus (endodermal origin). Endodermal outgrowths arise from the prostatic part of the urethra and grow into the surrounding mesenchyme. The glandular epithelium of the prostate differentiates from these endodermal cells, and the associated mesenchyme differentiates into the dense stroma and the smooth muscle of the prostate. The prostate glands represent the modified wall of the proximal portion of the male urethra and arises by the 9th week of embryonic life in the development of the reproductive system. Condensation of mesenchyme, urethra and Wolffian ducts gives rise to the adult prostate gland, a composite organ made up of several glandular and non-glandular components tightly fused within a common capsule.

Female prostate gland

The Skene’s gland, also known as the paraurethral gland, found in females, is homologous to the prostate gland in males. However, evolutionarily, the uterus is in the same position as the prostate gland. In 2002 the Skene’s gland was officially renamed the prostate by the Federative International Committee on Anatomical Terminology.

The female prostate, like the male prostate, secretes PSA and levels of this antigen rise in the presence of carcinoma of the gland. The gland also expels fluid, like the male prostate, during orgasm.

Structure

Micrograph of benign prostatic glands with corpora amylacea. H&E stain.

Urinary bladder (black butterfly-like shape) and hyperplastic prostate (BPH) visualized by Medical ultrasonography technique

A healthy human prostate is classically said to be slightly larger than a walnut. In actuality, it is approximately the size of a kiwifruit. The mean weight of the “normal” prostate in adult males is about 11 grams, usually ranging between 7 and 16 grams. It surrounds the urethra just below the urinary bladder and can be felt during a rectal exam. It is the only exocrine organ located in the midline in humans and similar animals.

The ducts are lined with transitional epithelium.

Within the prostate, the urethra coming from the bladder is called the prostatic urethra and merges with the two ejaculatory ducts. The prostate is sheathed in the muscles of the pelvic floor, which contract during the ejaculatory process.

The prostate can be divided in two ways: by zone, or by lobe.

Zones

The “zone” classification is more often used in pathology. The idea of “zones” was first proposed by McNeal in 1968. McNeal found that the relatively homogeneous cut surface of an adult prostate in no way resembled “lobes” and thus led to the description of “zones.”

The prostate gland has four distinct glandular regions, two of which arise from different segments of the prostatic urethra:

Prostate with a large median lobe bulging upwards. A metal instrument is placed in the urethra which passes through the prostate. This specimen was almost 7 centimeters long with a volume of about 60 cubic centimetres on transrectal ultrasound and was removed during a Hryntschak procedure or transvesical prostatectomy (removal of the prostate through the bladder) for benign prostatic hyperplasia.

The “lobe” classification is more often used in anatomy.

Prostatitis

Micrograph showing an inflamed prostate gland, the histologic correlate of prostatitis. A normal non-inflamed prostatic gland is seen on the left of the image. H&E stain.

Prostatitis is inflammation of the prostate gland. There are primarily four different forms of prostatitis, each with different causes and outcomes. Two relatively uncommon forms, acute prostatitis and chronic bacterial prostatitis, are treated with antibiotics (category I and II, respectively). Chronic non-bacterial prostatitis or male chronic pelvic pain syndrome (category III), which comprises about 95% of prostatitis diagnoses, is treated by a large variety of modalities including alpha blockers, phytotherapy, physical therapy, psychotherapy, antihistamines, anxiolytics, nerve modulators, surgery, and more. More recently, a combination of trigger point and psychological therapy has proved effective for category III prostatitis as well. Category IV prostatitis, relatively uncommon in the general population, is a type of leukocytosis.

Benign prostatic hyperplasia

Benign prostatic hyperplasia (BPH) occurs in older men; the prostate often enlarges to the point where urination becomes difficult. Symptoms include needing to urinate often (frequency) or taking a while to get started (hesitancy). If the prostate grows too large, it may constrict the urethra and impede the flow of urine, making urination difficult and painful and, in extreme cases, completely impossible.

BPH can be treated with medication, a minimally invasive procedure or, in extreme cases, surgery that removes the prostate. Minimally invasive procedures include Transurethral needle ablation of the prostate (TUNA) and Transurethral microwave thermotherapy (TUMT). These outpatient procedures may be followed by the insertion of a temporary Prostatic stent, to allow normal voluntary urination, without exacerbating irritative symptoms.

The surgery most often used in such cases is called transurethral resection of the prostate (TURP or TUR). In TURP, an instrument is inserted through the urethra to remove prostate tissue that is pressing against the upper part of the urethra and restricting the flow of urine. TURP results in the removal of mostly transitional zone tissue in a patient with BPH. Older men often have corpora amylacea (amyloid), dense accumulations of calcified proteinaceous material, in the ducts of their prostates. The corpora amylacea may obstruct the lumens of the prostatic ducts, and may underlie some cases of BPH.

Urinary frequency due to bladder spasm, common in older men, may be confused with prostatic hyperplasia. Statistical observations suggest that a diet low in fat and red meat and high in protein and vegetables, as well as regular alcohol consumption, could protect against BPH.

Prostate cancer

Micrograph showing normal prostatic glands and glands of prostate cancer (prostate adenocarcinoma) – right upper aspect of image. HPS stain. Prostate biopsy.

Prostate cancer is one of the most common cancers affecting older men in developed countries and a significant cause of death for elderly men (estimated by some specialists at 3%). Regular rectal exams, as well as measurement of Prostate Specific Antigen (PSA) are recommended for men, usually ages 40 and up to detect prostate cancer early.

In a paper published in the 1 March 2011 issue of the journal Clinical Cancer Research, researchers from the University of Surrey reported that prostate cancers secrete the protein Engrailed-2 (EN2). EN2 can be found in a urine test. A EN2 stick test (like a pregnancy test) was expected to give results within five minutes. The test is more accurate, less invasive, and gives far fewer false positives than PSA test.

Male sexual response

During male orgasm, sperm is transmitted from the ductus deferens into the male urethra via the ejaculatory ducts, which lie within the prostate gland.

It is possible for men to achieve orgasm solely through stimulation of the prostate gland, such as prostate massage or receptive anal intercourse.

Vasectomy and risk of prostate cancer

In 1993, the Journal of the American Medical Association revealed a connection between vasectomy and an increased risk of prostate cancer. Reported studies of 48,000 and 29,000 men who had vasectomies showed 66 percent and 56 percent higher rates of prostate cancer, respectively. The risk increased with age and the number of years since the vasectomy was performed.

However, in March of the same year, the National Institute of Child Health and Human Development held a conference cosponsored by the National Cancer Institute and others to review the available data and information on the link between prostate cancer and vasectomies. It was determined that an association between the two was very weak at best, and even if having a vasectomy increased one’s risk, the risk was relatively small.

In 1997, the NCI held a conference with the prostate cancer Progressive Review Group (a committee of scientists, medical personnel, and others). Their final report, published in 1998 stated that evidence that vasectomies help to develop prostate cancer was weak at best.

Stenting the prostate

Recent scientific breakthroughs have now meant using a Prostatic stent is a viable method of dis-obstructing the prostate. Stents are devices inserted into the urethra to widen it and keep it open. Stents can be temporary or permanent, and insertion is mostly done on an outpatient basis under local or spinal anesthesia and usually takes about 30 minutes.

Specific Antigen (PSA) are recommended for men, usually ages 40 and up to detect prostate cancer early.

In a paper published in the 1 March 2011 issue of the journal Clinical Cancer Research, researchers from the University of Surrey reported that prostate cancers secrete the protein Engrailed-2 (EN2). EN2 can be found in a urine test. A EN2 stick test (like a pregnancy test) was expected to give results within five minutes. The test is more accurate, less invasive, and gives far fewer false positives than PSA test.

Male sexual response

During male orgasm, sperm is transmitted from the ductus deferens into the male urethra via the ejaculatory ducts, which lie within the prostate gland.

It is possible for men to achieve orgasm solely through stimulation of the prostate gland, such as prostate massage or receptive anal intercourse.

Vasectomy and risk of prostate cancer

In 1993, the Journal of the American Medical Association revealed a connection between vasectomy and an increased risk of prostate cancer. Reported studies of 48,000 and 29,000 men who had vasectomies showed 66 percent and 56 percent higher rates of prostate cancer, respectively. The risk increased with age and the number of years since the vasectomy was performed.

However, in March of the same year, the National Institute of Child Health and Human Development held a conference cosponsored by the National Cancer Institute and others to review the available data and information on the link between prostate cancer and vasectomies. It was determined that an association between the two was very weak at best, and even if having a vasectomy increased one’s risk, the risk was relatively small.

In 1997, the NCI held a conference with the prostate cancer Progressive Review Group (a committee of scientists, medical personnel, and others). Their final report, published in 1998 stated that evidence that vasectomies help to develop prostate cancer was weak at best.

Stenting the prostate

Recent scientific breakthroughs have now meant using a Prostatic stent is a viable method of dis-obstructing the prostate. Stents are devices inserted into the urethra to widen it and keep it open. Stents can be temporary or permanent, and insertion is mostly done on an outpatient basis under local or spinal anesthesia and usually takes about 30 minutes.

Click here to go to the Reboundes page

Sepsis or Septicemia

Your eye is an incredibly complex and miraculous organ, allowing you to see sharply and engage fully in life.

To gain a bit more of an appreciation of the complexity (without burying you in details) refer to the image on the right, as I explain the function of each part:

• Cornea - the clear skin that covers the front of your eye. It’s as clear as glass and contains no blood vessels.
• Sclera - the tough skin that surrounds most of the outside of the eyeball, known as the ‘white’ of the eye.
• Iris – the colored part of your eye (blue, brown, green…) that controls the amount of light that enters your eye.
• Pupil - the hole in the iris that lets light into your eye.  It becomes tiny in bright sunlight, and larger in darkness.
• Lens - focuses light onto the retina. It changes shape as needed to ensure the ‘picture’ on the retina is as clear as possible.
• Retina – your eyes’ very own upside down movie screen… Your retina has cells called rods and cones (named for their shape). Rods see black and white; cones see color. Each eye has about 120 million rods and 7 million cones! Together, they’re responsible for changing the received light into impulses. Those impulses are then carried to the brain along your optic nerve.
• Blind spot – a tiny spot on your retina which isn’t sensitive to light because it has no rods or cones. This is the spot where the optic nerve joins the retina.
• Optic nerve – transmits the electrical messages from the retina to your brain.
• Macula – in the center of your retina. Produces your central vision which enables you to read, drive, and perform other activities requiring fine, sharp, straight-ahead vision.

After light enters your pupil, it hits the lens – which focuses those light rays on the back of your eyeball – the retina.

The retina is in the very back of your eye, past the large vitreous body. Though smaller than a dime, it holds millions of light-sensitive cells. It takes the light it receives and converts it to nerve signals so your brain can understand what your eye is seeing.

Unfortunately, free radical damage from age and environmental factors can keep your eyes from functioning optimally.

Now that you have more info about life, check out Energetic Balancing technology and get a free energetic evaluation, find out about your life and your condition.(all mathematical-Quantum Mechanics 97% accurate). Free Evaluation

What is Meat Glue? Something new……

By; DR. Mercola and Dr. JW Keeling

By now most people probably realize that ground beef contains the meat from hundreds of animals from different parts of the world, but few would ever suspect that the same can be true for prime cut steaks! Well, that’s possible through the use of so-called meat glue, used to “super-glue” small chunks of meat together that are too small to sell, and passing it off as prime cuts…

Meat glue is an enzyme called transglutaminase. Some meat glues are produced through the cultivation of bacteria, while others are made from the blood plasma of pigs and cows, specifically the coagulant that makes blood clot.

When sprinkled on a protein, such as beef, it forms cross-linked, insoluble protein polymers that essentially acts like a super-glue, binding the pieces together with near invisible seams. The glue-covered meat is rolled up in plastic film, followed by refrigeration. Some manufacturers have gotten so proficient in the practice that even an expert butcher can’t tell the difference between a piece of prime beef and one that’s been glued together with bits and pieces of scraps!

Meat glue is also used for:

Interestingly enough, Ajinomoto is one of the leaders in transglutaminase. You may recognize that name as they are also one of the leaders in aspartame. According to their website, transglutaminase is also used to “improve the general texture” of a variety of foods aside from meat, such as fat-free yoghurt and cheese.

Meat Glue—Both Unethical and Potentially Dangerous

First, there’s the obvious issue of misleading consumers. Since food manufacturers are not required to disclose what they’ve done, you think you’re buying a prime cut when in fact you’re paying top dollar for glued-together bits and pieces that would otherwise have been discarded or sold for a fraction of the cost.

But aside from the fact that it’s a pure scam, there’s the increased possibility of contracting food poisoning from these meats.

According to the featured report, the bacterial contamination of meat glued steak is hundreds of times higher than a solid piece of steak! Hence, if you cook your steak rare, which is the healthiest way to cook your meat, you’re at a much greater risk of contracting food poisoning.

Additionally, when an outbreak does occur, it’s difficult, if not impossible, to discern the source of the contamination, as chunks of meat from multiple cows have now been combined.

Food poisoning is a serious problem in the US. According to US CDC estimates, anywhere between 6 to 81 million Americans contract food borne illnesses each year, and food poisoning claims up to 9,000 lives annually. Considering the fact that our current food system encourages pathogens and contaminations of all kinds, it’s not all that surprising that as many as one in four people get sickened each year…

The Dangers of Mass Food Production

Many people are still in the dark about the vast differences between Concentrated Animal Feeding Operations (CAFOs) and organically-raised, grass-fed beef, both in terms of contamination and nutrient content.

It’s important to understand that when you raise animals in a CAFO — away from their natural environments and diets – you dramatically increase the risk of pathogenic contamination that can make you ill. Just take a look at the 2011 USDA list of recalls for various meat products. We’re not even half-way through the year and the list is already a long one.

Most CAFO cows are fed grains (oftentimes genetically modified grains, which make matters even worse), when their natural diet is plain grass. Grain diets create a much higher level of acidity in the animal’s stomach, which E. coli bacteria need to survive.

Meanwhile, E. coli contamination is actually quite rare in organic beef for this reason—the cows just aren’t susceptible to those kinds of disease-causing bacteria and viruses when they eat what they were designed to eat.

You’d think that since the meat is being raised in ways that are known to encourage disease-causing organisms, there’d be stringent requirements on testing. Unfortunately, that’s not the case. For example, there is no federal requirement for meat grinders to test their ingredients for E.coli prior to selling them. And most retailers do not test either. In August 2008, the USDA issued a guideline urging meat processors to test their ingredients before grinding. But the guideline is only optional and has been met with criticism and resistance from the meat industry.

Other Health-Harming Side Effects of Mass Food Production

Modern mass production of food has created a wide array of safety problems. And the methods employed to make food “safer” typically deepens rather than solves them. In fact, once you delve into the world of the food industry, it becomes clear that eating much of it is like playing a game of Russian roulette with your health.

While I’m not going to address them all here, one problem in particular, which relates to the issue of meat, is the issue of contamination with hormones, antibiotics, and pesticides. As much as 70 percent of all antibiotics used in the U.S. are for animals, primarily to serve as growth enhancers. The excessive use of antibiotics in agriculture is the primary reason for the rampant increase in antibiotic-resistant disease in humans.

As for pesticides, most people do not realize that conventionally-raised meat is actually one of the primary sources of pesticide exposure—not fruits and vegetables!

How’s that?

Again, it goes back to the fact that CAFO animals are raised on a diet consisting primarily of grains, which are of course sprayed with pesticides.

Genetically modified (GM) grains are another growing problem. Not only are they sprayed with MORE pesticides than conventional crops, but we also do not know exactly what the health effects on humans might be when you eat meat raised on GM grains.

However, in an open letter to Secretary of Agriculture Tom Vilsack, Dr. Don Huber, professor emeritus at Purdue University, warns that a never-before-seen plant pathogen in Roundup Ready GM soybean and corn appears to be responsible for high rates of infertility and miscarriages in cattle.

In the letter, posted on the Farm and Ranch Freedom Alliance website, Dr. Huber states:

“This previously unknown organism is only visible under an electron microscope (36,000X), with an approximate size range equal to a medium size virus. It is able to reproduce and appears to be a micro-fungal-like organism. If so, it would be the first such micro-fungus ever identified. There is strong evidence that this infectious agent promotes diseases of both plants and mammals, which is very rare.

… Laboratory tests have confirmed the presence of this organism in a wide variety of livestock that have experienced spontaneous abortions and infertility. Preliminary results from ongoing research have also been able to reproduce abortions in a clinical setting.

The pathogen may explain the escalating frequency of infertility and spontaneous abortions over the past few years in US cattle, dairy, swine, and horse operations. These include recent reports of infertility rates in dairy heifers of over 20%, and spontaneous abortions in cattle as high as 45%.”

Whether or not this could affect humans who consume these grains or meats raised on them is yet unknown, but I wouldn’t be the least surprised if that’s exactly what we’ll eventually find…

Meat Glue May Be the Least of Your Problems when it Comes to Processed Meats

As mentioned earlier, meat glue is also commonly used in processed meats, but that may be the least of your problems in this case. Processed meats are so bad for your health that I am firmly convinced they should NEVER be consumed. But that’s not just my opinion. It’s also the conclusion reached by the World Cancer Research Fund (WCRF) after reviewing more than 7,000 clinical studies examining the connection between diet and cancer.

Processed meats are those preserved by smoking, curing or salting, or the addition of chemical preservatives. This includes bacon, ham, pastrami, salami, pepperoni, hot dogs, some sausages and hamburgers (if they have been preserved with salt or chemical additives) and more.

Particularly problematic are the nitrates that are added to these meats as a preservative, coloring and flavoring. The nitrates found in processed meats are frequently converted into nitrosamines, which are clearly associated with an increased risk of certain cancers.

The latest research from WCRF is only the most recent of a slew of evidence linking processed meats to cancer.

A 2007 analysis by WCRF found that eating just one sausage a day can significantly raise your risk of bowel cancer. Specifically, 1.8 ounces of processed meat daily — about one sausage or three pieces of bacon — raises the likelihood of the cancer by 20 percent.

Other studies have also found that processed meats increase your risk of:

• Colon cancer by 50 percent
• Bladder cancer by 59 percent
• Stomach cancer by 38 percent
• Pancreatic cancer by 67 percent

And that’s not all. Hot dogs, bacon, salami and other processed meats may also increase your risk of diabetes by 50 percent, and lower your lung function and increase your risk of chronic obstructive pulmonary disease (COPD).

Why is Grass-Fed Beef Your Best Choice?

A safer option, as many consumers are now beginning to appreciate, is to choose locally grown and raised foods over those that have been mass produced, despite label claims of being “natural” or “organic.”

When selecting beef, grass-fed beef that has NOT been “finished off on corn” is definitely your healthiest option as it is:

• A natural source of healthy omega-3 fats – Omega-3s in cattle that feed on grass is 7 percent of the total fat content, compared to just 1 percent in grain-only fed beef. It also has the optimal ratio of omega-6 to omega-3 fats (3:1)
• High in CLA (Conjugated Linoleic Acid); a fat that reduces your risk of cancer, obesity, diabetes, and a number of immune disorders
• High in beta carotene
• Loaded with over 400 percent more of vitamins A and E
• Virtually devoid of risk of Mad Cow Disease

You know, the rationale behind my nutritional guidelines really boil down to plain old common sense. My recommendations stem largely from what scientific research has determined are the types of foods that humans are naturally designed to eat. Health problems invariably surface the further you stray from eating such foods. Another way to say this would be that your body’s biochemical make-up is adversely affected if you eat things that aren’t right for you.

One result of this is that your body’s composition will inevitably change.

Why would things be any different for a cow?

When you think of a cow in its natural environment, doing what it naturally does, you likely will picture it grazing. Is it grazing on stalks of corn? Of course not! It’s grazing on green grass. (Animals given a choice will also avoid genetically modified grains, which really should tell us something…)

When cows eat grains, their body composition changes in detrimental ways, just like your body and health changes for the worse when you eat lots of junk- and fast food. Most importantly for you, these changes include an alteration in the balance of fatty acids in their bodies, which leads to an imbalance in YOUR intake of omega-3 and omega-6s as well.

Does the E. Coli Risk Decrease With Grass-Fed Beef?

Yes, it does.

Grass-finished beef has a minimal risk compared to grain-fed beef due to the difference in epigastric pH in the two diets.

Grain diets create a much higher level of acidity in the animal’s stomach, which is exactly what the E.coli bacteria need to survive and thrive.

Additionally, grass-finished animals live in clean grass pastures—as opposed to dirty, crowded pens—where higher levels of sanitation greatly reduce the risk of contamination as well.

How to Make Healthier Meat Choices

If you want to eat beeft in a truly healthful way (and yes, meat can be, and is, healthy), while at the same time avoiding getting fooled by glued piece-meats passed off as prime steak, follow these guidelines:

• The beef should be organic and grass-fed
• It should ideally come from a local farmer (try finding a farmer’s market or community-supported agriculture program in your area to do this) who can verify that the products are raised on pasture without antibiotics and pesticides, and who can tell you which cuts you’re actually getting
• The animals should be allowed to live in their natural habitats, eating their natural diets
• The farmer should be aware of the relationships between animals, plants, insects, soil, water and habitat — and how to use these relationships to create synergistic, self-supporting ecosystems

As you may know, I recommend eating as much food raw as possible, including meat. However, it absolutely MUST be grass-fed!

You’re literally risking your life if you eat conventionally-raised CAFO meat raw due to the high rate of pathogenic contamination. That goes for both prime cuts and the glued variety.

Now that you have more info about life, check out Energetic Balancing technology and get a free energetic evaluation, find out about your life and your condition.(all mathematical-Quantum Mechanics 97% accurate). Free Evaluation

Caution;

1. Too much Iodine can hurt your body and effect your emotion.

2. Too much Iodine can deform your skin looks.

3. “Less is good”. (on the average you can take 2 drops every 3 to 4 days as needed).

Iodine is an essential nutrient for optimal thyroid function as well as for function of many tissues including the breast, ovary, and prostate. Unfortunately, iodine is no longer a prevalent mineral found in our soil and is therefore in short supply in the diets of most of the world. Iodine deficiency is an epidemic worldwide as it is here in the United States, and low iodine levels contribute significantly to thyroid dysfunction, breast disease and many other conditions.

In an iodine deficient state, the body will absorb the iodine it is given and hold onto it. The Urine Iodine Spot and Load test that Labrix does is based on this premise. During the test, the patient is given a loading dose of 50 mg of iodine and excretion of that iodine is monitored for 24 hours in urine. In an iodine replete individual, greater than 90% of the 50 mg dose will be excreted, but in cases of iodine insufficiency, the thyroid and other tissues in the body will hold onto the iodine and the iodine spill rate will be less than 90%, in many cases it is as low as 40 or 50%.

This concept is important as we are faced with a potential radiation exposure in the aftermath of the recent earthquakes and tsunamis in Japan. There have now been several reports of explosions at a number of nuclear reactors in Japan, and though the exact amount of nuclear material that has been (or will be) released is unknown, there are many people around the globe and, specifically, along the west coast of the US that are preparing for this potential radiation exposure. Clinics, stores and websites that sell iodine are selling out as this rush to stockpile potassium iodide has become a frenzy.

Why iodine? Well radioactive iodine, specifically iodine-131 is a major (though not the only) radioisotope released in a nuclear explosion. Following its release into the environment, the radioactive material (including radioactive iodine) will be carried downwind. In persons who are iodine deficient, which is unfortunately a large percentage of the population, their body will readily take up the radioactive iodine and hold onto it just like it does with non-radioactive iodine in a 24 hour load test. The radioactive iodine becomes concentrated in the thyroid and potentially in other organs and tissues known to utilize iodine including breast tissue, the ovaries and the prostate. Concentration of radioactive iodine in these tissues can lead to mutations and cancers. There are iodine symporter molecules in a number of tissues in the body, so the effects may even be more diverse than we know.

A REAL SIMPLE TEST THAT YOU CAN DO AT HOME…PUT A COUPLE OF DROPS  IODINE ON THE INSIDE OF WRIST AND IF IT DISAPPEARS YOU NEED IODINE….NOW YOU ARE THE DOCTOR….

Now that you have more info about life, check out Energetic Balancing technology and get a free energetic evaluation, find out about your life and your condition.(all mathematical-Quantum Mechanics 97% accurate). Free Evaluation