Tag Archives: United States

Puberty At Nine?

Puberty at Nine? Is this possible and why?

Girls are now reaching puberty at age nine, thanks to chemicals in the food supply. (milk and plastics)

The average age of puberty in girls is now nine years old, in a phenomenon increasingly being blamed on rising obesity and exposure to hormone-disrupting pollutants in the food supply.

Puberty at nine was unthinkable before.

The study was conducted in 2006 by researchers from the world-renowned Department of Growth and Reproduction at University Hospital in Copenhagen, Denmark.
The researchers found that among 1,000 girls, the average age of breast development was nine years and 10 months, a full year earlier than when a similar study was conducted in 1991.

“We were very surprised that there had been such a change in a period of just 15 years,” researcher Anders Juul said.

Although the study was conducted in Denmark, experts believe that it applies to other parts of the First World, including Europe and the United States. This earlier age of maturation is even more striking when compared with the 19th century, when girls reached puberty at an average age of 15, and boys reached it at 17.

Since then, the age of puberty has moved back steadily, until age 14 for boys and age 12 for girls were formally declared “normal” in the 1960s.

These numbers were based on the average age of first period for girls and of voices breaking for boys. Puberty at nine years old has now become too common.

It’s not just scientific studies suggesting these figures are now obsolete; anecdotal reports of boys dropping out of choir schools when their voices break at age 12 or 13 are now widespread. According to Richard Stanhope, an expert in childhood hormonal disorders, specialists are now convinced that early puberty is a real phenomenon.

Puberty at nine or ten can be hard on children who are mature physically, but still young emotionally, experts warn.

“All the things we experience as teenagers are difficult enough to cope with, but when puberty at nine, 10 or 11, it is much worse,” Stanhope said.

“These children are also at a much higher risk of being sexually abused, because it is hard for some adults to understand and behave appropriately toward them.”

A girl interviewed anonymously by the Times of London said her early development subjected her to teasing at school.

Puberty at nine, meant I had to wear a bra,” she said. “I used to pretend to be ill to get out of changing for PE.

The worst part was men coming on to me as though I was an adult when actually I was 11.” Puberty at nine is just too much for many children.

The biological risks can also be dire. Earlier menarche in girls means a longer lifetime exposure to estrogen, which has been linked to an increased risk of breast cancer and heart disease.

Puberty at nine or even ten, as asked in the New York Times article… Is this the new “normal?”

“If girls mature early and have puberty at nine, they run into teenage problems at an early age and they’re more prone to diseases later on,” Juul said.

“We should be worried about this regardless of what we think the underlying reasons might be. It’s a clear sign that something is affecting our children, whether it’s junk food, environmental chemicals or lack of physical activity.”

“We don’t know if this is the result of better nutrition or environmental factors, but it does create social problems for girls who are already living in a sexualized society,” agreed Richard Sharpe, head of the human reproductive sciences unit for the United Kingdom’s Medical Research Council.

The cause of early puberty at nine remains contested, but the condition has been convincingly linked both to increased obesity rates and to exposure to endocrine-disrupting toxins such as bisphenol A, the chemical found in plastic water bottles and lining canned foods and beverages.

Supporting both of these hypotheses, a recent study in the journal Public Health Nutrition found that while only 35 percent of girls who ate meat four times a week or fewer had reached puberty by age 12.5, 49 percent of those who ate meat 12 times a week had done so.

Levels of persistent organic pollutants are typically higher in foods high in animal fat, such as meat and dairy. Puberty at nine is not normal.

Author: Steve Berchtold

Amalgam

I still remember going to a local dentist and telling him I wanted ALL the amalgam out of my mouth!

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I said, “I want all my amalgam taken out and all composite put back in.”

This got a strong reaction from him and he said, “Well, I don’t know why you want me to take all that out, but, if that’s what you want…” That was only seven years ago, I believe.

Well, well… look at what the U.S. Government just decided…

The United States government has announced that it supports a “phase down, with the goal of eventual phase out by all Parties, of mercury amalgam.”

This statement – a radical reversal of its former position that “any change toward the use of dental amalgam is likely to result in positive public health outcomes” – is part of the U.S. government’s submission for the upcoming third round of negotiations for the world mercury treaty.

While couched in diplomatic hedging – remember it is still early in the negotiations – this new U.S. position makes three significant breakthroughs for the mercury-free dentistry movement:

  • The U.S. calls for the phase-out of amalgam ultimately and recommends actions to “phase down” its use immediately….
  • The U.S. speaks up for protecting children and the unborn from amalgam, recommending that the nations “educate patients and parents in order to protect children and fetuses.”
  • The U.S. stands up for the human right of every patient and parent to make educated decisions about amalgam.

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What does this mean? Our position – advocating the phase-out of amalgam – is now the mainstream because the U.S. government supports it. Who is the outlier now? It’s the pro-mercury faction, represented by the World Dental Federation and the American Dental Association….

We applaud the U.S. government. But tough work lies ahead. For example, we must demonstrate to the world that the available alternatives – such as composites and the adhesive materials used in atraumatic restorative treatment (“ART”) – can cost less than amalgam and will increase access to dental care particularly in developing countries.

For now though, let’s mark this watershed in the mercury-free dentistry movement: the debate has shifted from “whether to end amalgam” to “how to end amalgam.”

While they continue to allow the poison of amalgam in people’s mouths….

I know HOW to end amalgam… GET IT OUT AS SOON AS POSSIBLE! Dr. Clark was RIGHT, and it will be too late for many, without this knowledge of the extremely harmful health issues caused by this amalgam poison!


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Food Additives Poisoning You

Food additives

are purposely added to food to change its color, preserve it, prevent rancidity, keep fats emulsified, and foods stable. Most of the chemicals are synthetic compounds, some with known negative health effects. But more importantly, we don’t really know what the long-term consequences of consuming such large amounts of additives are.

A typical American household spends about 90 percent of their food budget on processed foods, and are in doing so exposed to a plethora of artificial food additives, many of which can cause dire consequences to your health.

Some food additives are far worse than others.

Here’s a list of the top 10 food additives you need to avoid:

Artificial Sweeteners

Aspartame, more popularly known as Nutrasweet and Equal, is found in foods labeled “diet” or “sugar free”. Aspartame is a carcinogenic and accounts for more reports of adverse reactions than all other foods and food additives combined. It produces neurotoxic effects such as dizziness, headaches, mental confusion, migraines, and seizures. Avoid if you suffer from asthma, rhinitis (including hayfever), or urticaria (hives). Acesulfame-K, a relatively new artificial sweetener found in baking goods, gum and gelatin, has not been thoroughly tested and has been linked to kidney tumors.

Found in: diet or sugar free sodas, diet coke, coke zero, jello (and over gelatins), desserts, sugar free gum, drink mixes, baking goods, table top sweeteners, cereal, breath mints, pudding, kool-aid, ice tea, chewable vitamins, toothpaste.

High Fructose Corn Syrup

High fructose corn syrup (HFCS) is a highly-refined artificial sweetener which has become the number one source of calories in America. It’s found in almost all processed foods. HFCS packs on the pounds faster than any other ingredient, increases your LDL (“bad”) cholesterol levels, and contributes to the development of diabetes and tissue damage, among other harmful effects.

Found in: most processed foods, breads, candy, flavored yogurts, salad dressings, canned vegetables, cereals

Food Additives That Are Killing Us:

Monosodium Glutamate (MSG)

MSG is an amino acid used as a flavor enhancer in soups, salad dressings, chips, frozen entrees, and many restaurant foods. MSG is known as an excitotoxin, a substance which overexcites cells to the point of damage or death. Studies show that regular consumption of MSG may result in adverse side effects which include depression, disorientation, eye damage, fatigue, headaches, and obesity. MSG effects the neurological pathways of the brain and disengaged the “I’m full” function which explains the effects of weight gain

Found in: Chinese food ( Chinese Restaurant Syndrome ) many snacks, chips, cookies, seasonings, most Campbell Soup products, frozen dinners , lunch meats. (The worst part is that they use deceptive names to “hide” the fact that it’s MSG) See the “Code Names” they use HERE

Trans fat

Trans fat is used to enhance and extend the shelf life of food products and is among the most dangerous substances that you can consume. Numerous studies show that trans fat increases LDL cholesterol levels while decreasing HDL (“good”) cholesterol, increases the risk of heart attacks, heart disease and strokes, and contributes to increased inflammation, diabetes and other health problems. See Bad Oils HERE

Found in: margarine, chips and crackers, baked goods, fast foods

Common Food Dyes

Studies show that artificial colorings which are found in soda, fruit juices and salad dressings, may contribute to behavioral problems in children and lead to a significant reduction in IQ. Animal studies have linked other food colorings to cancer. Watch out for these ones:
Blue #1 and Blue #2

Banned in Norway, Finland and France. May cause chromosomal damage.

Found in: candy, cereal, soft drinks, sports drinks and pet foods
Red dye # 3 (also Red #40)

Banned in 1990 after 8 years of debate from use in many foods and cosmetics. This dye continues to be on the market until supplies run out! Has been proven to cause thyroid cancer and chromosomal damage in laboratory animals, may also interfere with brain-nerve transmission

Found in: fruit cocktail, maraschino cherries, cherry pie mix, ice cream, candy, bakery products and more!
Yellow #6 and Yellow Tartrazine

Banned in Norway and Sweden. Increases the number of kidney and adrenal gland tumors in laboratory animals, may cause chromosomal damage.

Found in: American cheese, macaroni and cheese, candy and carbonated beverages, lemonade and more!

Sodium Sulphite

Preservative used in wine-making and other processed foods. According to the FDA, approximately one in 100 people is sensitive to sulfites in food. The majority of these individuals are asthmatic, suggesting a link between asthma and sulfites. Individuals who are sulfite sensitive may experience headaches, breathing problems, and rashes. In severe cases, sulfites can actually cause death by closing down the airway altogether, leading to cardiac arrest.

Found in: Wine and dried fruit

Sodium nitrate/Sodium Nitrite

A common preservative usually added to processed meats like bacon, ham, hot dogs, and corned beef. Studies have linked sodium nitrate to various types of cancer.

Found in: cured meats such as bacon, ham and luncheon meat, hot dogs, anything smoked.

Food Additives In Almost Everything

BHA and BHT

Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT) are preservatives found in cereals, chewing gum, potato chips, and vegetable oils. This common preservative keeps foods from changing color, changing flavor or becoming rancid. Effects the neurological system of the brain, alters behavior and has potential to cause cancer. BHA and BHT are oxidants which form cancer-causing reactive compounds in your body.

Found in: Potato chips, gum, cereal, frozen sausages, enriched rice, lard, shortening, candy, jello

Sulfur Dioxide

Sulfur additives are toxic and in the United States of America, the Federal Drugs Administration have prohibited their use on raw fruit and vegetables. Adverse reactions include: bronchial problems particularly in those prone to asthma, hypertension (low blood pressure), flushing tingling sensations or anaphylactic shock. It also destroys vitamins B1 and E. Not recommended for consumption by children. The International Labor Organization says to avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.

Found in: beers, soft drinks, dried fruit, juices, cordials, wine, vinegar, and potato products.

Potassium Bromate

An additive used to increase volume in some white flour, breads, and rolls, potassium bromate is known to cause cancer in animals. Even small amounts in bread can create problems for humans.

Found in: Breads.

What can you do to protect yourself?

Select organic fruit and vegetables whenever possible. Wash or peel non-organic produce.

Choose fruits and vegetables in season. This means that your exposure to the chemicals used to delay ripening, prolong shelf-life, preserve color and so on, will be limited.

Supplement your diet with antioxidant nutrients-vitamins A, C, and E, and the minerals zinc and selenium-since the detoxification of many pesticides involves these nutrients. Avoid as many food additives in your diet as poassible!

Omega 3 Overpowers the Bad Gene of Alzheimer’s

Does This Simple Omega 3 Oil Have Power?

Scientists tend to describe their research and findings with facts and figures only, leaving out any emotion. But Prof. Daniel Michaelson of Tel Aviv University’s Department of Neurobiology has uncovered something so potentially groundbreaking he called it “exhilarating” in a statement to the press.

Omega 3 Excitement

What news could have this scientist so excited? A diet high in omega-3, the fatty acids found in fatty fish like salmon as well as walnuts, appears to significant block the negative effects of the APOE4 gene — the “bad” APOE gene found in 50% of all Alzheimer’s patients and in about 15% of the population. Having the APOE4 gene greatly ups your risk of getting Alzheimer’s disease, a dreaded and deadly form of dementia affecting about five million Americans.

Scientists have found that in all there are five molecules known to affect or cause Alzheimer’s. But just how dangerous these molecules are is linked to environmental factors including diet and lifestyle. Omega 3 is often a neglected oil in our diets because most people don’t eat enough foods rich in Omega 3.

Omega 3 Research Is Conclusive!

One of these five molecules, APOE, is created by the apolipoprotein E. gene found in all of our bodies. But, according to Prof. Michaelson, there is a “good” APOE gene and a “bad” APOE gene, which is dubbed APOE4.

He has used animal studies to investigate the effects of diet and environment on carriers of APOE4. So far, his results show a diet high in omega-3 oils and low in cholesterol significantly reduce the negative effects of the Alzheimer’s causing APOE4 gene in mouse models.

“The main take-away message here is that good diets can alleviate the effects of bad genes. Of course nutritionists have had this general idea for a while, but it’s nice to be able to show that this approach can be applied to specifically counteract the negative effects of Alzheimer’s disease-related genes,” Prof. Michaelson said in a statement to the media.

Other researchers have found many natural ways to reduce the risk of Alzheimer’s, including drinking green tea. Walking regularly and briskly for exercise has also been shown to lower the risk for dementia.

The results of Prof. Michaelson’s discoveries on omega 3, along with more details are slated to be presented at an international conference in Barcelona, Spain this March.

 

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We Will Not Survive Without Bees

North American

bees

are disappearing at a rapid rate, signaling a dire threat to the production of countless food sources. The Guardian reports that four common species of U.S. bumble bees have declined 96 percent in recent decades, and scientists allege that disease and inbreeding are responsible.

Honey

bees

have long been known to be in decline, suffering from the enigmatic colony collapse disorder, and the latest research on U.S. bumble bees only exacerbates concerns over future food production, as bees are responsible for pollinating 90 percent of the world’s commercial plants, from fruits and vegetables to coffee and cotton.

While a correlation between the Nosema bombi fungus infection and the declining bumble bee populations was discovered, the culprit isn’t clearly defined.

One of the study’s researchers told LiveScience that the data doesn’t necessarily verify that the disease is driving the decline, and other factors — like reduced adaptability to environmental changes as a result of inbreeding — are likely at play.

The

bees

join other pollinating insects that have been suffering increasing declines since the end of the 20th century, including moths and hoverflies, and the U.S. findings mirror similar studies examining bee declines around the world, with everything from increasing city development to pesticide use suggested as contributing causes.

While the alarming drop in U.S. bumble bee populations is the latest news suggesting disastrous consequences from unpredictable climate change and environmental degradation, it is only a small portion of the bigger picture. Countless species are dying out at increasing rates, and the unforeseen effects from such losses could likely be devastating to the environment.

New research published in the journal Proceedings of the National Academy of Sciences has found that another vitally important pollinator, the bumblebee, is in serious decline. According to the figures, there has been a shocking 96 percent decline in four major species of the bumblebee, and an up to 87 percent decrease in their overall geographic coverage.

“We provide incontrovertible evidence that multiple Bombus species have experienced sharp population declines at the national level,” explained researchers in their report. And in a phone interview with Reuters, study author Sydney Cameron from the University of Illinois, Urbana, explained that these bumblebee species are “one of the most important pollinators of native plants.”

Over the course of three years, the research team evaluated 382 different sites in 40 states, and mulled data from over 73,000 museum records. They determined that bumblebees are needed to pollinate various fruits and vegetables, and that they accomplish this task in a very unique way.

“The 50 species (of bumblebees) in the United States are traditionally associated with prairies and with high alpine vegetations,” said Cameron. “Just as important — they land on a flower and they have this behavior called buzz pollination that enables them to cause pollen to fly off the flower.”

In other words, without bumblebees and the special way in which they pollinate, entire segments of agriculture are threatened with extinction. Like honeybees and bats, bumblebees are vital in order to grow food. Without them, humanity will starve to death.

Misleadingly, many experts largely blame various pathogens, fungi and viruses for the die-offs of these pollinators, while giving only a brief mention — if any at all — to the toxic pesticides and herbicides that are increasingly being linked to things like colony collapse disorder (CCD), the name given to the mass bee die-off phenomenon. A recently leaked report, for instance, has revealed that a popular Bayer herbicide is responsible for killing off bees.

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