The Plain Truth's: Your Health Today ONLINE

Top Drugs' Strange Side Effects

Ever experience a sudden, strong desire to gamble, or a funny feeling that you've been driving in your sleep?

It could be nothing. Or maybe it's time to finally read the warnings that came with that bottle of over-the-counter or prescription drugs you're taking. Strange as it may sound, compulsive gambling and sleep-driving are two real side effects that have been reported by patients or drug manufacturers in recent years.

In recent months, popular new anti-smoking treatment Chantix has made headlines for its array of potential side effects, which include insomnia and nightmares. In February, the U.S. Food and Drug Administration announced that Pfizer, the manufacturer of Chantix, had updated the drug's prescribing information to include additional warnings about the possibility of severe changes in mood and behavior in patients taking it.

Learn what God Says about your diet.....

Most Moms Give Up on Breast-Feeding

Three out of four new moms try breast-feeding over the bottle, but most of them have quit by the time the baby reaches six months, a new study shows.

A report from Brigham Young University shows only 36 percent of babies are breast-fed through six months. The American Academy of Pediatrics recommends breast-feeding through the first year.

Monsanto Looks to Sell Dairy Hormone Business

After struggling to gain consumer acceptance, Monsanto on Wednesday announced that it would try to sell its business of producing an artificial growth hormone for dairy cows. The company will focus instead on its thriving business of selling seeds and developing ways to improve crops.

The decision comes as more retailers, saying they are responding to consumer demand, are selling dairy products from cows not treated with the artificial hormone.

Wal-Mart, Kroger and Publix are among the retailers that now sell house-brand milk from untreated cows. Almost all of the fresh milk sold by Dean Foods, the nation’s largest milk bottler, also comes from cows that were not treated with the artificial hormone, a spokeswoman said.

Repeated By Popular Demand!

The Truth About Vaccines By World Renowned Scientist! SHOCKING VIDEO!! Merck Confesses

Why You Need Enzymes

by Sally Fallon with Mary G Enig, PhD

An important branch of twentieth century nutritional research, running parallel to and equal in significance to the discovery of vitamins and minerals, has been the discovery of enzymes and their function. Enzymes are complex proteins that act as catalysts in almost every biochemical process that takes place in the body. Their activity depends on the presence of adequate vitamins and minerals. Many enzymes incorporate a single molecule of a trace mineral —such as copper, iron or zinc —without which the enzyme cannot function. In the 1930's, when enzymes first came to the attention of biochemists, some 80 were identified; today over 5,000 have been discovered.

Enzymes fall into one of three major classifications. The largest is the metabolic enzymes which play a role in all bodily processes including breathing, talking, moving, thinking, behavior and maintenance of the immune system. A subset of these metabolic enzymes acts to neutralize poisons and carcinogens such as pollutants, DDT and tobacco smoke, changing them into less toxic forms that the body can eliminate. The second category is the digestive enzymes, of which there are about 22 in number. Most of these are manufactured by the pancreas. They are secreted by glands in the duodenum (a valve that separates the stomach from the small intestine) and work to break down the bulk of partially digested food leaving the stomach.

The enzymes we need to consider when planning our diets are the third category, the food enzymes. These are present in raw foods and they initiate the process of digestion in the mouth and upper stomach. Food enzymes include proteases for digesting protein, lipases for digesting fats and amylases for digesting carbohydrates. Amylases in saliva contribute to the digestion of carbohydrates while they are being chewed, and all enzymes found in food continue this process while it rests in the upper or cardiac portion of the stomach. The upper stomach secretes no digestive juices whatsoever, but acts much like the crop of a bird or the first stomach of ruminant animals. It can be described as a holding tank where the enzymes present in raw foods do their work on what we have eaten before this more or less partially digested mass passes on to the lower stomach, about 30 minutes after food is ingested. Hydrochloric acid secretion occurs only in the lower stomach and is stimulated by the passage of food from the upper to lower stomach. (This hydrochloric acid does not digest meat, as is commonly believed, but activates the enzyme pepsinogen to its active form pepsin that digests protein.)

Enzyme research has revealed the importance of raw foods in the diet. The enzymes in raw food help start the process of digestion and reduce the body's need to produce digestive enzymes. All enzymes are deactivated at a wet-heat temperature of 118 degrees Fahrenheit, and a dry-heat temperature of about 150 degrees. It is one of those happy designs of nature that foods and liquid at 117 degrees can be touched without pain, but liquids over 118 degrees will burn. Thus we have a built-in mechanism for determining whether or not the food we are eating still contains its enzyme content.

A diet composed exclusively of cooked food puts a severe strain on the pancreas, drawing down its reserves, so to speak. If the pancreas is constantly overstimulated to produce the enzymes that ought to be in foods, the result over time will be inhibited function. Humans eating an enzyme-poor diet, comprised primarily of cooked food, use up a tremendous amount of their enzyme potential in the outpouring of secretions from the pancreas and other digestive organs. The result, according to the late Dr. Edward Howell, a noted pioneer in the field of enzyme research, is a shortened life-span, illness, and lowered resistance to stress of all types. He points out that humans and animals on a diet comprised largely of cooked food have enlarged pancreas organs while other glands and organs, notably the brain, actually shrink in size. His research also uncovered the fact that the body recycles enzymes by absorbing them through the intestine and colon and transporting them in the blood back to the upper intestine to be used again. The body is thus designed to conserve its precious enzyme stores.

Dr. Howell formulated the following Enzyme Nutrition Axiom: The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential. Another rule can be expressed as follows: Whole foods give good health; enzyme-rich foods provide limitless energy.

Almost all traditional societies incorporate raw, enzyme-rich foods into their cuisines —not only vegetable foods but also raw animal proteins and fats in the form of raw dairy foods, raw muscle and organ meats, and raw fish. These diets also traditionally include a certain amount of cultured or fermented foods, which have an enzyme content that is actually enhanced by the fermenting and culturing process. The Eskimo diet, for example, is composed in large portion of raw fish that has been allowed to "autolate" or "predigest," that is, become putrefied or semi-rancid; to this predigested food they ascribe their stamina. The culturing of dairy products, found almost universally among pre-industrialized peoples, enhances the enzyme content of milk, cream, butter and cheese.

From Nourishing Traditions: The Cookbook That Challenges
Politically Correct Nutrition and the Diet Dictocrats
by Sally Fallon and Mary G Enig, Ph D.
Available from NewTrends Publishing (877) 707-1776

Enzyme Nutrion and Food Enzymes for Health and Longevity
by Edward Howell are available from
Radiant Life (888)593-8333

Raw Foods Diets

RAW FOOD

by Suzanne Havala Hobbs, DrPH, RD

It is well established that vegetarian lifestyles are associated with health advantages. The American Dietetic Association states that "… appropriately planned vegetarian diets are healthful, are nutritionally adequate, and provide health benefits in the treatment and prevention of certain diseases." (16)

Much of what is known about vegetarian diets and related health effects is based on research on lacto ovo vegetarian diets. Relatively little information is available about the health and nutrition aspects of vegan diets, however, as well as variants such as raw foods or living foods diets. A review of the literature was conducted to determine the extent to which there is scientific documentation of the health and nutrition aspects of raw foods diets as a first step toward further study of this dietary practice.

Worldwide, little research data is available on the subject of raw foods diets. The majority of published research has been conducted in Finland at the University of Kuopio. Of the 24 papers included in this review, 15 originated in Finland. The remainder of the research was conducted in the U.S., the Netherlands, and Germany.

Raw foods diets are variously described as uncooked vegan diets, uncooked vegetable diets, and "living foods" diets. In one case, a raw foods diet included raw liver (8). All other studies reviewed here referred to vegetarian diets, most of which excluded all animal products and derived the majority of calories from uncooked plant matter. In one study, up to 95 percent of food was consumed in raw form (7). One study group derived 55 percent of calories from uncooked fruits, carrot juice, salads and raw vegetables, and grain products, though 58 percent of subjects also consumed some animal product during the recorded week of food intake (4). In other studies, a "living foods" diet was defined as an uncooked vegan diet that included germinated seeds, sprouts, cereals, vegetables, fruits, berries, and nuts (9, 11).

The scientific literature contains relatively little information about the rationale for a raw foods or living foods diet. One paper by Kenton (1985) provides philosophical discussion examining food energy and its role in sustaining optimal health. Other papers focus on specific health effects on adult subjects following a raw foods or living foods diet for a period of time ranging from as little as one week (10) to as long as 3.7 years (14). Study groups ranged in size from as small as 13 subjects (2) to as many as 513 subjects (14). Findings include dietary effects on weight, serum lipid levels, symptoms of rheumatoid arthritis and fibromyalgia, rates of dental erosion, fecal microflora, cancer treatment, vitamin B₁₂ status, and antioxidant and other nutrient intakes.

Four studies found uncooked vegan ("living foods") diets to be associated with substantial loss of weight (5, 12, 14, 20). In one case, weight loss was associated with reduction of diastolic blood pressure (5), in one case reduction of fibromyalgia symptoms (12), and with amenorrhea in another case (14). Other studies found subjective improvement of fibromyalgia and rheumatoid arthritis symptoms with adoption of an uncooked vegan diet (9, 11, 17).

An uncooked vegan diet was associated with decreased serum total and LDL-cholesterol levels (2). Another study found that long term uncooked vegan diets resulted in decreased levels of n-3 fatty acids due to high intakes of linoleic and oleic acids (1). Two studies found significant reductions of serum vitamin B₁₂ concentrations in subjects following a raw foods ("living foods") diet, suggesting that long-term adherents to a raw vegan diet should include a reliable source of vitamin B₁₂ in their diets (3, 22).

Other studies focused on favorable effects of an uncooked vegan diet on fecal microflora and other potential chemopreventive factors for cancer risk (6, 15, 18, 25). One study found overall favorable changes in biochemical and metabolic health indicators including serumprotein, urea, and total cholesterol in subjects eating a raw foods diet for one week but concluded observation over a longer period was needed (10). One study found increased risk of dental erosion in subjects following an uncooked vegan diet (7). Another study examined coumarin 7-hydroxylation in subjects consuming a raw foods vegan diet matched with omnivorous controls and concluded that plant substances had little effect on coumarin hydroxylase activity in subjects consuming a raw foods diet (23).

Finally, one study of 141 American long-term (mean time 28 months) adherents to a raw foods diet found self-reported improvements in health and quality of life after adoption of the diet (4). Measurement was based on survey results of subjects’ current health and retrospectively for health prior to dietary changes. The study found that salads, fruits, carrot juice, and cooked grain products provided 60-88 percent of most of the nutrients found in the diet. Dehydrated barley grass juice, nuts and seeds, potatoes and squash provided the remaining 12-40% of nutrients in the diet. The diet provided a mean calorie intake of 1460 kcal/day for women and 1830 kcal/day for men. Fat provided 24% of calories, and mean protein intake was 0.66g/kg body weight. Mean calcium intakes were 580 mg/day for women and 690 mg/day for men. As compared to mean nutrient intakes of people in the United States, as reported in the National Health and Nutrition Examination Survey (NHANES III), intakes of several nutrients were significantly higher in subjects eating a raw foods diet, and intakes of several nutrients were lower. Intakes of fiber, vitamins A, B6, C, and E, folate, copper, and potassium were significantly higher in subjects eating a raw foods diet as compared with those reported in NHANES III, and intakes of protein, total and saturated fat, cholesterol, vitamin B₁₂, phosphorus, sodium, and zinc were significantly lower.

Overall, the body of scientific literature describing health and nutrition aspects of raw foods or living foods diets is limited. Only one survey of American individuals consuming a raw foods diet has been reported. Little or no information is available describing the rationale for a raw foods diet, nor has the range of practices among individuals consuming raw or living foods diets been documented. The majority of available research findings related to raw foods diet is confined to studies of European populations.

1. Agren, J. J., Tormala, M. L., Nenonen, M. T., Hanninen, O. (1995). Fatty acid composition of erythrocyte, platelet, and serum lipids in strict vegans. Lipids, 30, 365-369.

2. Agren, J. J., Tvrzicka, E., Nenonen, M. T., Helve, T., Hanninen, O. (2001). Divergent changes in serum sterols during a strict uncooked vegan diet in patients with rheumatoid arthritis. British Journal of Nutrition, 85, 137-139.

3. Donaldson, M. S. (2000). Metabolic vitamin B₁₂ status on a mostly raw vegan diet with follow-up using tablets, nutritional yeast, or probiotic supplements. Annals of Nutrition & Metabolism, 44, 229-234.

4. Donaldson, M. S. (in press). Food and nutrient intake of Hallelujah vegetarians. Nutrition & Food Science.

5. Douglass, J. M., Rasgon, I. M., Fleiss, P. M., Schmidt, R. D., Peters, S. N., Abelmann, E. A. (1985). Effects of a raw food diet on hypertension and obesity. Southern Medical Journal, 78(7), 841-844.

6. Gaisbauer, M., Langosch, A. (1990). Raw food and immunity (article in German). Fortschr Med, 108(17), 338-340.

7. Ganss, C., Schlechtriemen, M., Klimek, J. (1999). Dental erosions in subjects living on a raw foods diet. Caries Research, 33, 74-80.

8. Gerson, M. (1978). The cure of advanced cancer by diet therapy: a summary of 30 years of clinical experimentation. Physiol Chem Phys, 10(5), 449-464.

9. Hanninen, O., Kaartinen, K., Rauma, A. L., Nenonen, M., Torronen, R., Hakkinen, A. S., et al. (2000). Antioxidants in vegan diet and rheumatic disorders. Toxicology, 155, 45-53.

10. Hanninen, O., Nenonen, M., Ling, W. H., Li, D. S., et al. (1992). Effects of eating an uncooked vegetable diet for 1 week. Appetite, 19, 243-254.

11. Hanninen, O., Rauma, A. L., Kaartinen, K., Nenonen, M. (1999). Vegan diet in physiological health promotion. Acta Physiologica Hungarica, 86, 171-180.

12. Kaartinen, K., Lammi, K., Hypen, M., Nenonen, M., Hanninen, O., Rauma, A. L. (2000). Vegan diet alleviates fibromyalgia symptoms. Scandanavian Journal of Rheumatology, 29, 308-313.

13. Kenton, L. (1985). Raw energy – nutrition of the future? Nutrition and Health, 4, 37-50.

14. Koebnick, C., Strassner, C., Hoffmann, I., Leitzmann, C. (1999). Consequences of a long-term raw food diet on body weight and menstruation: results of a questionnaire survey. Annals of Nutrition & Metabolism, 43(2), 69-79.

15. Ling, W. H., Hanninen, O. (1992). Shifting from a conventional diet to an uncooked vegan diet reversibly alters fecal hydrolytic activities in humans. Journal of Nutrition, 122, 924-930.
Messina, V. and Burke, K. (1997). Position of the American Dietetic Association: Vegetarian diets. Journal of the American Dietetic Association, 97(11), 1317-1321.

16. Nenonen, M. T., Helve, T. A., Rauma, A. L., Hanninen, O. O. (1998). Uncooked, lactobacilli-rich, vegan food and rheumatoid arthritis. British Journal of Rheumatology, 37, 274-281.

17. Peltonen, R., Ling, W. H., Hanninen, O., Eerola, E. (1992). An uncooked vegan diet shifts the profile of human fecal microflora: computerized analysis of direct stool sample gas-liquid chromatography profiles of bacterial cellular fatty acids. Applied Environmental Microbiology, 58, 3660-3666.

18. Peltonen, R., Nenonen, M., Helve, T., Hanninen, O., Toivanen, P., Eerola, E. (1997). Faecal microbial flora and disease activity in rheumatoid arthritis during a vegan diet. British Journal of Rheumatology, 36, 64-68.

19. Rauma, A. L., Nenonen, M., Helve, T., Hanninen, O. (1993). Effect of a strict vegan diet on energy and nutrient intakes by Finnish rheumatoid patients. European Journal of Clinical Nutrition, 47, 747-749.

20. Rauma, A. L., Torronen, R., Hanninen, O., Verhagen, H., Mykkanen, H. (1995). Antioxidant status in long-term adherents to a strict uncooked vegan diet. American Journal of Clinical Nutrition, 62, 1221-1227.

21. Rauma, A. L., Torronen, R., Hanninen, O., Mykkanen, H. (1995). Vitamin B-12 status of long-term adherents of a strict uncooked vegan diet ("living food diet") is compromised. Journal of Nutrition, 125, 2511-2315.

22. Rauma, A. L., Rautio, A., Pasanen, M., Pelkonen, O., Torronen, R., Mykkanen, H. (1996). Coumarin 7-hydroxylation in long-term adherents of a strict, Uncooked vegan diet. European Journal of Clinical Pharmacology, 50, 133-137.

23. Rauma, A. L., Mykkanen, H. (2000). Antioxidant status in vegetarians versus omnivores. Nutrition, 16, 111-119.

24. Verhagen, H., Rauma, A. L., Torronen, R., de Vogel, N., Bruijntjes-Rosier, G. C., Drevo, M. A., et al. (1996). Effect of a vegan diet on biomarkers of females. Human Experimental Toxicology, 15, 821-825.

Don't Buy Brand Name Drugs with 2 letters after their name!

What do those little letters, CD, ER, SR, etc, after a brand name drug's name mean? The exact terminology varies, but they usually translate to the same thing: unnecessary ripoffs.

Whether it says CD, CR, ER, LA, SR, XL, XR, or XT, the letters really stand for a version of the drug that releases differently into the body. By coming up with different variations on old drugs, pharmaceutical companies can keep the profits rolling on drugs whose patents have expired. Best of all, if they can get the doctor to write one of these letter sequences after the drug's name, the pharmacy can't substitute a lower-priced generic (unless a generic of the extended release version is already on the market).... Read More

WARNING: FDA: Some Cholesterol and Heart Drugs Don't Mix

WASHINGTON — Patients taking some common medications for high cholesterol and irregular heart beats can suffer severe muscle damage because of a problem in the way the drugs interact, the government warned on Friday.

The Food and Drug Administration said doctors should use extra care when prescribing Zocor, generic Zocor, or Vytorin to patients who are also taking amiodarone, a heart rhythm drug marketed as Cordarone or Pacerone. The danger is higher for patients taking more than 20 milligrams a day of the cholesterol drugs, the agency said...Read More

Vitamin C May Cut Diabetes Risk

An abundance of vitamin C in the diet may help lower a person's risk of developing type 2 diabetes, new research suggests.

In a study of middle-aged and older men and women, those with the highest blood levels of vitamin C were significantly less likely to develop diabetes over 12 years than those with the lowest levels, researchers found.

Fruits and vegetables are the main source of vitamin C in Western diets, and blood levels of vitamin C are good markers of fruit and vegetable intake, Dr. Nita G. Forouhi, at the Institute of Metabolic Science at Addenbrooke's Hospital, Cambridge, England, and colleagues note.Read More