Check out the pages below! :) vv
There are over 4,000 chemicals in tobacco smoke and at least 69 of those chemicals are known to cause cancer.
The list of 599 additives approved by the US Government for use in the manufacture of cigarettes is something every smoker should see. Submitted by the five major American cigarette companies to the Dept. of Health and Human Services in April of 1994, this list of ingredients had long been kept a secret.
While these ingredients are approved as additives for foods, they were not tested by burning them, and it is the burning of many of these substances which changes their properties, often for the worse. Over 4000 chemical compounds are created by burning a cigarette – 69 of those chemicals are known to cause cancer. Carbon monoxide, nitrogen oxides, hydrogen cyanides and ammonia are all present in cigarette smoke. Forty-three known carcinogens are in mainstream smoke, sidestream smoke or both. It’s chilling to think about not only how smokers poison themselves, but what others are exposed to by breathing in the secondhand smoke. The next time you’re missing your old buddy, the cigarette, take a good long long look at this list and see them for what they are: a delivery system for toxic chemical and carcinogens.
See the List Here: http://www.tricountycessation.org/tobaccofacts/Cigarette-Ingredients.html
Stop Reading Beauty Magazines (if you want beautiful skin)!
Contents:
#1: The most expensive coffee in the world is brewed from beans partially digested and defecated by the Asian palm civet.
#2: Common bananas are all genetically identical, because they come from trees that have been cloned for decades.
#3: U.S. law grants the Coca-Cola company a unique exemption to import coca leaves while prohibiting anyone else from importing what might otherwise become a popular superfood.
Lol look how they used to advertise it!:
#4: The common bread ingredient L-cysteine is derived from human hair.
#5: Chicken McNuggets contain an industrial chemical.
#6: There were no tomatoes in Italian food, peanuts in Thai food, or chili peppers in Indian food in the year 1450.
#7: High-fructose corn syrup, found in many foods, is made using a toxic chemical catalyst.
#8: The seed inside a peach contains an almond-like nut which holds a potent anti-cancer medicine called laetrile.
#9: “Confectioner’s glaze”—a common coating on candies and pills—is made from the bodily excretions of an Asian beetle.
#10: Red grapes are famous for resveratrol, but they only produce it in response to a FUNGAL infection during their growth. So organic grapes have more resveratrol because they’re not sprayed with antifungals.
Free Download: Here
Artificial hamburger meat successfully grown in vat of bovine fetal cells; You want some fries with that?
Test tube hamburgers made from thin strips of meat grown in a nutrient vat laced with bovine fetus stem cells. Yumm!
The test tube meat strips actually pulsate and twitch during their laboratory growth phase, by the way, and they’re ultimately ground up with strips of test tube fat grown in a similar way to produce a fatty hamburger-like substance. This has been accomplished by Professor Mark Post of Maastricht University in the Netherlands, who announced his team’s results at the American Academy for the Advancement of Science (AAAS)yesterday.
“In October we are going to provide a proof of concept showing out of stem cells we can make a product that looks, feels and hopefully tastes like meat,” says Mark Post at the announcement (http://www.telegraph.co.uk/science/science-news/9091628/Test-tube-ham…). Of course, what does processed meat actually taste like anyway? MSG, sodium nitrite and processed salt, for the most part. So making lab-grown meat taste like today’s factory-processed meat only requires the injection of a few additives into the growth culture. Imagine growing meat patties with MSG inside every cell!
Creating one hamburger will require 3,000 strips of meat, each just half a millimeter thick and grown in laboratory vats. Unlike a cow, which requires roughly two years to grow to the point of slaughter, a test tube burger can be produced in just six weeks.
The “benefits” of test tube hamburger production are being touted as substantial, including:
• More efficient conversion of plants to meat.
• Less environmental damage.
• More humane than killing animals.
• Is the only feasible way to feed more meat to the world.
Of course, they also said that GMOs would “feed the world.” Bill Gates calls genetically modified foods “high-tech agriculture” now, with the strong implication that technology is always superior to Mother Nature (http://tv.naturalnews.com/v.asp?v=1EE22C52BA26FA296CFC8A0361571555). But I’m not so sure about that. In fact, this whole thing sounds more than a little creepy to me.
I’m skeptical any time technology claims to out-perform nature. Look what they’ve done with GMOs, chemical pesticides, vaccines, or nuclear power. In almost every case where “scientific progress” is touted as the solution for humankind, it ends up creating a nightmare that’s far worse than the problem it was trying to solve.
Another Article: http://www.agi.it/english-version/world/elenco-notizie/201202201634-cro-ren1062-artificial_hamburger_available_by_end_of_2012
Tell USDA not to approve 2,4-D-resistant corn
Dow and USDA hope to quietly approve a new genetically engineered seed line that basically swaps RoundUp (glyphosate) out and an even worse weedkiller (2,4-D) in. We don’t have much time to stop this.
With superweeds and superbugs emerging all over the country, Monsanto’s RoundUp Ready strategy of stacking seeds with herbicide-resistant and pesticide-producing traits is fast coming apart. Farmers across the Midwest and South are losing their fields to superweeds so formidable and fast-spreading that they break farm machinery, disrupt irrigation and more. But instead of abandoning a losing strategy, Dow is trying hard to get us all running faster on the same broken pesticide treadmill.
Tell USDA that you want off this ride. USDA opened a public comment period over the holiday break, as the Agency tends to do for controversial decisions they want to bury. But we’re paying attention. Dow aims to get 2,4-D-resistant corn to market this year, soy next year and cotton in 2015. Now is the time to say no.
Genetically engineered, herbicide-resistant seeds are the growth engines of the pesticide industry’s market strategy. Blocking their release into the marketplace enables us to head the pesticide industry off at the pass. More to the point, keeping 2,4-D resistant seeds in the bottle — and relying on 21st century ecological science and practice rather than WWII-era chemicals — gives us a chance to jump off the pesticide treadmill and protect ourselves from the suite of human health effects associated with 2,4-D: reproductive toxicity, endocrine (hormone system) disruption and cancer.
Please sign this petition to USDA urging the agency to say no to Dow’s 2,4-D corn.
The Dangers of Splenda:
Splenda is made from sucralose, a sugar substitute that is 600 times sweeter than sugar. It doesn’t have calories, so it’s marketed as a diet substitute for sugar. While most artificial sweeteners can’t be used in baking, sucralose remains stable when exposed to heat and over time, so it’s great for baking and has a longer shelf life.
This makes it a perfect sweetener for many processed foods, including baked goods, baking mixes, gum, candies, frostings, salad dressings, jams and jellies, processed fruits and fruit juices, flavored waters, fruit ices, syrups, sauces, toppings, imitation cheeses and dairy products (often the ones that are labeled “low fat”), milk substitutes, gelatins, puddings, fillings, and in beverages (The FDA gave permission for Splenda to be used in all those types of foods.)
Because it technically started as sugar, sucralose can be marketed as “made from sugar”, but it is not sugar.Sucralose is made by chemically altering the structure of sugar molecules by adding chlorine atoms in place of hydroxyl groups. Sucralose is therefore chlorinated sugar; a chlorocarbon. (Its chemical structure is only a few atoms away from the deadly pesticide DDT.)
Chlorocarbons are poisonous they’re used in bleach, disinfectants, insecticide, poison gas, and hydrochloric acid. (http://www.holisticmed.com/splenda/bowen.html)
It appears in over 4000 products. To find and avoid these things, you have to actually be on a mission to do so, and read every ingredient label.
(http://wakeup-world.com/2012/01/21/the-bitter-sweet-truth-about-splenda/)
These are some of the adverse health effects:
• Shrunken thymus glands (up to 40% shrinkage)
• Enlarged liver and kidneys.
• Abnormal histopathological changes in spleen and thymus
• Increased cecal weight
• Reduced growth rate
• DNA Damage
• Adverse changes to gastrointestinal bacteria
• Abnormal Pelvic Mineralization
• Decreased red blood cell count
• Hyperplasia of the pelvis
• Aborted pregnancy (Maternal & Fetal Toxicity)
• Decreased fetal body weights and placental weights
• Bowel inflammation
• Triggering migraine
• Increase glycosylation of hemoglobin (HbA1c) for diabetics
• Reduces the amount of good bacteria in your intestines by 50 percent
• Increases the pH level in your intestines
Here is a long list of personal testimonials from those who have suffered side effects from Splenda: http://articles.mercola.com/sites/articles/archive/2000/12/03/sucralose-testimonials.aspx
Additionally, the government doesn’t monitor health effects after the initial tests. There is no warning information of potential side effects on the labels of the sweetener’s products.
Colon Hydrotherapy - The Therapy that Even Doctors are Recommending!
Health begins in your colon, so it’s important to keep it clean. Doctors are now touting colon therapy as an easy and effective colonoscopy preparation because they flush waste and pathogens out of your intestines prior to the procedure.
After all, it’s often said that disease begins in your colon, and along with a healthy diet, colon cleansing is one of the best ways to keep your intestines (and the rest of your body) in tip-top shape.
Why is your colon so critical for good health?
Think of your colon as the waste management station of your body. All of the cells and tissues in your body – and your major organ of detoxification, the liver – rely upon a well-functioning colon so they can cleanse your body of toxins.
Yes, waste products that are left over from digestion of the food you eat is sent to your colon to be safely excreted from your body, but also important nutrients and hormones are still being absorbed or manufactured there as well. When everything is working in an efficient manner, your colon would be not only handle the waste, it would alsoabsorb leftover nutrients (like water, electrolytes, and vitamins) from digested foods and send them back for your body to use.
In essence, your colon is deciding what to get rid of and what important nutrients to redistribute.
Now, if you think it’s rare for people to have issues with their colon, think again!
Here are 3 important reasons everyone can benefit from colon cleansing:
- The average person has between 7 – 10 pounds of old fecal matter in their colon, even with a bowel movement each day.
- The accumulation of waste on the walls of your colon creates the perfect breeding ground for parasites, yeast, bad bacteria and viruses.
- In fact, for too many people today, detoxification pathways are essentially blocked. Over time, toxins build up. It is estimated that the average person is exposed to over 123 toxic chemicals each day from food, water, air, stress and personal care products.
Colon Therapy and Colonoscopy Preparation
During colon therapy, a trained colon therapist uses warm water to gently fill up and flush out your colon. This process may feel strange at first, but it can clean out your colon more thoroughly than many other colon cleansing treatments.
In fact, colon therapy is so effective for cleansing, doctors are beginning to recommend colonics as an effective colonoscopy preparation.
Let’s face it anyone who’s had a colonoscopy will say the preparation was the worst part. Colonoscopy preparation consists of drinking a mixture that results in uncomfortable diarrhea as a way to clear your bowels for the procedure. Indeed colonoscopy preparation alone may keep people from doing this important early-detection procedure.
New research is showing that colon therapy is a win-win for doctors AND patients. With colon therapy, doctors are getting better colonoscopy results and patients have a MUCH easier colonoscopy preparation.
Why Cleanse Your Colon?
Besides colonoscopy preparation, there are other reasons to cleanse your colon with colon therapy as well.
Colon therapy is great if you:
- Experience constipation; A healthy colon will eliminate once per day, constipation is going days without a bowel movement.
- Want to improve your colon health
- Want an easier colonoscopy preparation
- Need to detox
- Want to support your digestive health
- Want to hydrate your body down to the cellular level
- Are experiencing signs of “die off” - ie Acne, Sore throat, Headaches, Skin rashes and itchy skin, Muscle and joint aches and pains, Vaginal discharge and itching, Fatigue and weakness, Swollen glands, Nausea, Low grade fever, Depression
- Are moving from processed foods to a healthier diet, like the Body Ecology program.
- Want to flush out bad bacteria, yeast, mucous and old fecal matter from your colon
Colon Therapy Essentials
Colon therapy is a great way to jumpstart your journey to health or to enhance the natural cleansing process that takes place as part of a healthy diet.
Here’s what you need to know about colon therapy:
- It’s safe. Colon therapy is a safe way to flush toxins out of your body. Be sure to find a certified colon therapist and check their references as you would with any technician.
- It’s effective. Whether you just need a periodic colonic or want to cleanse out your colon more thoroughly with a series of sessions as you start your new diet, colon therapy is easy, pain free, more thorough, and less messy than many other cleansing options including herbs.
- It reduces detox symptoms. If you are starting to feel the symptoms of detoxification then a colonic can help speed toxins out of your body and keep you feeling energetic.
Colon therapy is just one way to take care of your digestive system. Combined with a healthy, cleansing diet, regular colonics can heal your intestines to create vibrant health in children and adults.
Food, Inc.
I really recommend watching this documentary..
Official Website: http://www.foodincmovie.com/
Free Streaming Here: http://www.iwannawatch.net/2011/03/food-inc-2008/
While on the campaign trail in 2007, Barack Obama promised to label GMO foods if elected. Now’s the time! Today, an estimated 80% of processed foods contain GMOs. Tell President Obama you agree that the U.S. needs GMO labeling “because Americans should know what they’re buying”.
For the past 20 years, Americans have been denied the right to know what’s in their food. Help make this the Change We Can Believe In:
PLEASE SIGN THE PETITION FOR THEM TO LABEL THEM HERE!
![We have a Right to Know What’s in our Food!
PLEASE SIGN THE PETITION FOR THEM TO LABEL THEM HERE!
We Currently Eat Genetically Engineered Food, But Don’t Know It
A genetically engineered food is a plant or meat product that has had its DNA artificially altered in a laboratory by genes from other plants, animals, viruses, or bacteria, in order to produce foreign compounds in that food. This type of genetic alteration is not found in nature, and is experimental. The correct scientific term is “transgenics,” and is also often referred to as (GE) genetically engineered.
Example: Today, as much as 86% of corn in the U.S. is GMO. Genetically Modified corn has been engineered in a laboratory to produce pesticides in its own tissue. GMO Corn is regulated by the Environmental Protection Agency as an Insecticide. [EPA Pesticides] There’s also potatoes altered with bacteria genes, “super” pigs altered with human growth genes, tomatoes altered with fish genes, and fish altered with cattle growth genes.
According to the Grocery Manufacturer’s Association, 80% of packaged foods contain genetically engineered ingredients - but you wouldn’t know it by reading the labels. GMO crops are also added to processed foods as oils, sweeteners & soy proteins and in things like amino acids, aspartame, vitamin C, flavoring (natural & artificial), maltodextrins and more.
The Health Risks of Genetically Engineered Foods Are Unclear
Unlike the strict safety evaluations required for the approval of new drugs, the safety of genetically engineered foods for human consumption is not adequately tested. Recent studies show that genetically engineering food can create new, unintended toxic substances and increase allergies, cancer risks, and other health problems, especially for children. Experts around the world agree that by labeling genetically engineered food, we can help identify foods that cause health problems. [Read GM Crops - Just the Science citing 114 research studies]
The issue of GM food safety was first discussed at a meeting of the Food and Agriculture Organization (FAO), the World Health Organization (WHO) and biotech representatives in 1990. The “substantial equivalence” concept was proposed in early 1996. The adoption of the concept of substantial equivalence allowed permission to market and sell new foods without any safety or toxicology tests as long as they were not too different in chemical composition to foods already on the market. [FDA GRAS proposal] To decide if a modified product is substantially equivalent, the product is tested by the manufacturer for unexpected changes in a limited set of variables such as toxins, nutrients or allergens that are known to be present in the unmodified food. If these tests show no significant difference between the modified and unmodified products, then no further food safety testing is required.
Much of the World Already Requires Labeling of Genetically Engineered Foods
50 countries with over 40% of the world’s population already label genetically engineered foods, including the entire European Union. Even China labels genetically engineered foods. California should lead on this important issue. What do these countries know that we don’t?
A Simple Proposition for California in 2012
The California Right to Know Genetically Engineered Food Act is simple: The initiative would simply require food sold in retail outlets to be labeled if it contains genetically engineered ingredients.
Just Like Nutrition Facts
We didn’t use to label foods with calorie or nutritional value information, but we do now, and most consumers use this information every day. The California Right to Know Genetically Engineered Food Act simply requires food producers to also label food that contains genetically engineered ingredients.
No Cost to Consumers or Food Producers
The California Right to Know Genetically Engineered Food Act will have no cost impact on consumers or food producers. It simply adds a label to genetically engineered food. Companies change their labeling all the time. In an large advance poll, 75%+ of Californians said they would vote for Mandatory Labeling of Genetically Engineered Foods! If this initiative passes, it will be a huge step towards the transparency people deserve. Once people KNOW what is in their food, they can then make the informed choice to avoid the potential health risks of GMOs until more research on their long-term effects can be done.](http://25.media.tumblr.com/tumblr_lz9i2ivwRM1rp7qg7o1_400.jpg)
We have a Right to Know What’s in our Food!
PLEASE SIGN THE PETITION FOR THEM TO LABEL THEM HERE!
We Currently Eat Genetically Engineered Food, But Don’t Know It
The Health Risks of Genetically Engineered Foods Are Unclear
The issue of GM food safety was first discussed at a meeting of the Food and Agriculture Organization (FAO), the World Health Organization (WHO) and biotech representatives in 1990. The “substantial equivalence” concept was proposed in early 1996. The adoption of the concept of substantial equivalence allowed permission to market and sell new foods without any safety or toxicology tests as long as they were not too different in chemical composition to foods already on the market. [FDA GRAS proposal] To decide if a modified product is substantially equivalent, the product is tested by the manufacturer for unexpected changes in a limited set of variables such as toxins, nutrients or allergens that are known to be present in the unmodified food. If these tests show no significant difference between the modified and unmodified products, then no further food safety testing is required.
