The Plain Truth's: Your Health Today ONLINE

Is There An Alternative to Toxic-Jab Vaccinations?

Catherine J. Frompovich, Contributor

Activist Post

Vaccines and vaccinations need to be examined for various reasons by everyone, I think.

First and foremost, all vaccines contain chemicals and neurotoxins that should not be injected into infants or adults, e.g., formaldehyde—an EPA-declared carcinogen; mercury in the form of Thimerosal (49.6% Hg)—one of the most toxic elements in chemistry; aluminum—a neurotoxin; polysorbate 80—a proven anti-fertility agent in animal studies; foreign DNA from bovine, pig, dog, chicken, monkey, insects, and aborted human fetal cells (diploid cells), plus a roster of toxic industrial chemicals.

If the premise and practice of medicine is first do no harm, then it is quite obvious that the medical profession apparently is not aware of, nor does it read, the informational literature that accompanies vaccines called vaccine package inserts.

IF physicians were to study vaccine package inserts and compare childhood vaccines with the CDC’s VAERS (Vaccine Adverse Events Reporting System) reports filed in the hundreds of thousands, doctors would see the harm they are contributing to by blindly accepting that vaccines are safe and do not cause harm or damage. The medical profession’s acceptance of scientific pap that toxic industrial chemicals can improve the immune system in infants, whose immune systems do not mature until around two years of age, simply is nothing short of Frankenscience.

Mayo: Diabetes Drug Slows Ovarian Cancer

Metformin 500mg tablets (Photo credit: Wikipedia)

A common diabetes drug may slow another malignancy: ovarian cancer.

Ovarian cancer patients who were taking metformin at the time of their diagnosis survived longer than patients who weren't on the drug, a new study by Mayo Clinic researchers shows.

Metformin goes by the brand name Glucophage and is derived from French lilacs. It's typically prescribed to lower blood sugar levels in people with type 2 diabetes but has shown promise as a potential anticancer agent in recent prostate, colon, pancreas, brain, and breast cancer studies, as well as in lab experiments with ovarian cancer cells.

Read more: Mayo: Diabetes Drug Slows Ovarian Cancer
Important: At Risk For A Heart Attack? Find Out Now.

The grass-fed vs. grain-fed beef debate

(Cooking Light) -- A large herd's worth of beef cattle has passed through the Cooking Light Test Kitchen over the past 24 years, almost all of it standard-issue, grain-fed supermarket meat.
But with beef, as with everything in the American diet, change is afoot.

Shoppers are seeing more and more grass-fed beef in regular grocery stores, along with meat from breeds marketed as special (like Angus), and meat from organically raised animals.

The local/sustainable movement has been singing the praises of the grass-fed cow, while the grain-fed industry has been under attack by food activists.

The grass-fed cow, which eats from a pasture and is not "finished" on a diet of grains and supplements for rapid weight gain, is said by its promoters to be better for the planet (less energy goes into growing grass than grain); better for the beef eater (less overall fat, and more omega-3s and other "good" fats); and better for the cow (critics decry feedlot practices as inhumane).

In this article, though, we're looking not at meat politics but at three things that most cooks are acutely interested in: price, taste, and nutrition.

Price may be the first thing you have noticed about grass-fed beef: In supermarkets, small-production, grass-fed meat can be a lot more expensive than your average grain-fed beef, just as artisanal cheese costs more than industrial cheddar.

Cooking Light: Six ways to save on beef

But the cook will notice that the meat often looks different, too -- sometimes a lot darker, often with less of the coveted fat-marbling you see in the highest-grade grain-fed meat.

To dive into the subject, we bought half a cow. Specifically, we bought half of a 648-pound Brangus cow, pasture-raised by Alabama farmer Melissa Boutwell, who is pretty local: She works about 175 miles from our main editorial offices. Boutwell Farms supplies regional restaurants, which have included James Beard Award-winning Chef Frank Stitt's restaurants in Birmingham.

We talked to Boutwell about her husbandry. We saw our meat through the butchering process, took delivery of 243 pounds of meat (plus bones) cut to our specifications, and conducted blind tastings in our Test Kitchen.

Cooking Light got 243 pounds of Brangus, cut to order.

We learned that we could dodge supermarket prices by buying in bulk: Our cost per pound of Boutwell's beef was $5.32, including everything from ground beef to liver to filet mignon, which made it only marginally higher than similar quantities of regular grain-fed beef prices in local supermarkets, and a lot less than we would have paid for premium grass-fed or grain-fed meat.
As for nutrition, we put fat-content claims to the test by sending some of our finest grass-fed steaks for nutritional analysis, along with supermarket and specialty grain-fed cuts.

And on the matter of taste, we confirmed that grass-fed beef can be delicious and versatile but, if it comes from a lean cow like the one we bought, requires careful cooking lest the extra effort of buying it go to waste on the plate.

(We're still cooking our way through steaks, ground beef, chuck, roasts, and ribs, plus bones and organs, and we will provide beef recipes from our grass-fed project as the year goes on.)

Buying beef directly from farmers not only is a logical next step in the "buy local" movement but also hearkens back to the way many of our parents or grandparents bought meat.

All you need is to do some digging for local suppliers and buy a good-sized freezer (you'll find our primer on sourcing and buying online at CookingLight.com/features).

Some readers are already doing it, as we learned after putting the word out on Facebook, and one benefit of bulk buying is that it obliges the cook to experiment and enjoy less familiar cuts of meat.
"Purchasing a quarter cow was very educational," says Cooking Light reader Julie Lineberger. "I had never even cooked a roast, and now I am comfortable with roasts, brisket, and all sorts of cuts."

Of course, most cooks won't want to buy a whole grass-fed cow or even a half-cow. One option is to "cowpool" with curious friends.

Read the rest of the story and get recipes too!

Are the Government's Dietary Guidelines Making Us Obese?

modified from motivatethis.net

Margie King
Activist Post

Since the early 1980s the USDA Dietary Guidelines for Americans have urged trusting Americans to eat a low-fat high-carbohydrate diet for their health and weight control. Since then, there has been an alarming increase in chronic diseases such as cancer and diabetes. In addition, obesity rates have shot up to 30%, and more than 70% of Americans are overweight.

Can the dietary guidelines be to blame?

Many experts believe that the USDA and other government agencies have stubbornly disregarded the science and continued a 30-year long nutrition experiment on Americans that has had disastrous results.

modified from motivatethis.net

- See more at: http://www.activistpost.com/#sthash.JkSb7ScE.

Are the Government's Dietary Guidelines Making Us Obese?

modified from motivatethis.net

- See more at: http://www.activistpost.com/#sthash.JkSb7ScE.dpuf

Are the Government's Dietary Guidelines Making Us Obese?

modified from motivatethis.net

- See more at: http://www.activistpost.com/#sthash.JkSb7ScE.dpuf

Bread Dread: Are you Really Gluten Intolerant?

By I. N. Cognito

The following story is, unfortunately, true.

Before the 1950’s, most bakeries in Australia, indeed the world, ran 2 shifts of workers because the dough was fermented throughout the night, long and slow. That bread was made from plain, unbleached wheat flour, and now, seen in retrospect, was superior to most breads of today.

I would often visit our local bakery with my uncle, who home-delivered bread for many years. During the 50’s, the US-based bakery giant Tip Top came to Brisbane, and started to buy up all the small bakeries it could; other giants competed with them, meaning that in very quick time we had only 2 or 3 bakers in the entire city, ditto in all parts of Australia.

One of the very first actions these corporate bakers were to take was to introduce the fast loaf (3 hours from start to finish), effectively eliminating the need for half, or one entire shift, of their labour force. This was actually required by a new law called The Bread Act.

This seemingly innocuous cost-cutting decision would relentlessly impact and compromise the health of each and every bread lover since – that’s virtually everybody since the 50’s – and would cause countless deaths, bestow myriad miseries, as it continues to do. The first act of a major tragedy that still plays, everywhere, everyday.

Very basic bread that had once been fermented for a healthy 8 hours or more was now brewing in just 2 hours! Yeast levels were increased, accelerants and proving agents introduced. Glutens, starches and malts were not given the remotest opportunity to convert to their digestible potentials, in a sickly anti-nutrient-laden, gluepot stew. Breads are still made this way, even the so-called health breads!
Fast-made bread is one of the most destructive implementations into the modern diet. It has become normal fare, and poorly-prepared and poorly-digested wheat is the chief contributor to the current plague of “gluten-intolerance”, obesity, diabetes, candida diseases and many allergenic conditions.
Gluten (once properly fermented) is a wonderful vegetable protein. It is actually a mix of the two elastic proteins, gliadin and glutenin. So-called gluten-intolerant adults and kids are eating my long-ferment bread with amazement at, delight in, the taste, the clarity and the painless, satisfactory satiety.

Sure, be intolerant of gluten in its under-prepared, expedient form. It most certainly is toxic. Such sensitivity is wise and self-preserving, but do not condemn gluten and wheat via this premise. We are not gluten-intolerant; we are allergic to the accelerating haste of modern life!
Wheat is, yes, potentially one of the most highly allergenic foods on the planet, but like soya beans, converts to a truly great food once it is fermented long enough.

Read the rest HERE>>>>>>>>>>>

Spelt- Gluten - Celiac and Gluten Free

Dr. David Katz: 'Spelt is essentially gluten-free."

I had an interesting conversation with Dr. David Katz the other day about spelt, gluten, and the popularity of America’s latest food fad: the gluten-free diet.

Dr. Katz, director of Yale University’s Prevention Research Center, has written a number of articles about gluten-free diets. In one of his latest, he says that only the small minority of people (1% of the US population) diagnosed with celiac disease benefit from eliminating gluten from their diets – and how for those people, eliminating gluten is a matter of life and death.

But: “For everyone else, going gluten free is at best a fashion statement, and at worst an unnecessary dietary restriction that results in folly,” he wrote.

Dr. Katz addressed many of the issues surrounding celiac disease, gluten sensitivity, and the hazards of eliminating healthful gluten-containing foods that also contain fiber and important vitamins and nutrients – stuff our bodies really need.

Read the Rest Here>>>>>>>>>>

Shock CDC Study: Flu Vaccine Ineffective in 91% of Seniors

Activist Post

A study released today by the Center for Disease Control and Prevention (CDC) shows shockingly low rates of effectiveness for this year's flu vaccine.

According to the report, the flu vaccine was effective for only 9% of seniors over 65 years old. In other words, 91% of seniors in the study who were vaccinated were still susceptible to getting the flu.

The CDC showed somewhat better results for younger persons. They claimed that the flu vaccine was effective for 58% of those aged 6 months-17 years, 46% for persons aged 18–49 years, and 50% for persons aged 50–64 years.

Overall, the CDC claimed this year's flu vaccine was "moderately effective" and made the unprovable claim that "influenza vaccination reduced the risk for medical visits resulting from influenza A and B by 56%."