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A free online Ezine aka newsletter Here to Inform and Help You Become Healthier and Happier while Achieving Quality of life longevity! The sometimes controversial healthy alternatives versus traditional medicine also pro's and con's of both. Covering all health topics.
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Email Lena
928-636-9425
Friday May 30, 2008
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This Ezine is available by subscription only and subscriber requests are kept on file!

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=> IN THIS ISSUE!
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==> Editors' Ranting & or Warnings
==> Something To Think About
==> Health Thought for the day!
==> Showcase Health Spotlight
==> Monthly Spotlight Ads
==> Today's Health Tip
==> Health Today
==> Environmental Report
==> Life Changing Information

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EDITORS' RANTING
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Greetings and thank you for being an optin subscriber!

Today is the traditional Memorial Day here in the U.S. and it seems such a shame that it became convoluted into a three day weekend that doesn't usually fall on the actual Memorial Day. Growing up we celebrated on May 30 not the weekend before and that is missed but time changes. With that said here's wishing you a peaceful, happy and relaxing weekend toward building a healthy body.

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Lena

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Something To Think About
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Ticks begin to raise their nasty little heads and bodies. How to get rid of them?

A School Nurse has written the info below -- And it's said to really work!!

I had a pediatrician tell me what she believes is the best way to remove a tick. This is great, because it works in those places where it's some times difficult to get to with tweezers: between toes, in the middle of a head full of dark hair, etc.

Apply a glob of liquid soap to a cotton ball. Cover the tick with the soap-soaked cotton ball and swab it for a few seconds (15-20), the tick will come out on its own and be stuck to the cotton ball when you lift it away. This technique has worked every time I've used it (and that was frequently), and it's much less traumatic for the patient and easier for me.

Unless someone is allergic to soap, I can't see that this would be damaging in any way. I even had my doctor's wife call me for advice because she had one stuck to her back and she couldn't reach it with tweezers. She used this method and immediately called me back to say, "It worked!"

Since we don't have ticks here I can't say for sure but I will take her word for it...

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THOUGHT FOR THE DAY!
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An Aspirin a Day For The Heart Not So Smart

In a 2005 study that appeared in the New England Journal of Medicine, researchers at the Brigham and Women's Hospital recruited more than 39,000 healthy women over the age of 45 with no cardiovascular problems. For 10 years, half the group took 100 mg of aspirin every other day and half the group took a placebo. Results showed that aspirin provided no protection from heart attack, although those in the aspirin group had a slightly reduced risk of ischemic stroke. [Ischemic term given to heart problems caused by narrowed heart arteries. When arteries are narrowed, less blood and oxygen reaches the heart muscle.] The downside: Women in the aspirin group were found to have a 40 percent increased risk of gastrointestinal bleeding severe enough to require transfusions.

All non-steroidal anti-inflammatory drugs - which includes aspirin and ibuprofen - have been shown to contribute to GI conditions such as bleeding and ulcers, as well as kidney impairment and increased risk of hypertension in women.

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TODAY'S HEALTH TIP
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FOOD OF THE WEEK
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Apple Of The Orient aka Ebenaceae, Diospyros kaki

As I toured Costco vegetable and fruit department this week I noticed one of my favorite seasonal fruits sitting there and naturally had to have some. Not a fruit that I always ate or even knew about.

Several years ago we arrived home from the grocery store one afternoon to find these squatty looking orange persimmons sitting at our back door. I put them in the kitchen as they were really hard and persimmons are not one of my favorite foods so I would not hurry to devour one. Later in the evening I received a call from a dear friend asking me if I had found the fruit at our back door. I assured him I did. He wanted to know if we had eaten them and my reply was. "Are you nuts those persimmons are hard as a rock and not ready to eat!" He started laughing and said, "Oh no go get one and a knife and slice it as you would an apple and I'm not getting off the phone until you do!" In order to clear my phone it looked like I would have to do his bidding? When sliced into it I saw this beautiful unique star fish pattern inside. So, I grudgingly did as he said while. I bit into a slice and waited for to prove my point and bitterness, was totally surprised at the taste and texture. If you've ever bitten into a native persimmon or an unripe Japanese variety, you know that they can be puckery bitter when not fully ripe. My taste buds received a huge shock as the taste was not at all the flavor of a persimmon. A new favorite food had entered my life that day. I now wait patiently every year until I can get one fresh.

That favorite food is a Fuju Persimmon. And some things I have learned about it is very interesting is that it's;

A short squatty orange fruit known as the Apple of the Orient (Ebenaceae, Diospyros kaki). Fuju looks like a bright orange, medium-sized squatty tomato, is perhaps best-known in America as the Japanese, or Oriental, persimmon, occasionally Chinese plum or, when dried, Chinese fig. In Spanish, it is called caqui. Native to Japan, Burma, northern India and China, the tree can be found growing at altitudes from 6000-8000 ft (1830-2500m) Marco Polo wrote about the persimmon trade in the early 14^th Century, and it is featured in ceremonies throughout Asia, where over two thousand cultivars exist. It was not until the late 1800?s that grafted trees were distributed to California, but by 1930, there were close to 100,000 bearing trees around the state. The trees do well in the mild climate portions of Southern California, and over 90% of the total U.S. persimmon fruit crop is grown there.

Rich in nutrients, particularly such important vitamins as A and C, a little of the Bs, and E. Many minerals, such as calcium, magnesium, copper, and manganese, a little iron, and other trace minerals, are also present, especially when they are contained in the water and soil that nourishes the plants or trees. Fuju's are low in fat and high in fiber making for a great bowel stimulator, blood pressure and cholesterol lowering food.

Eaten like an apple - has a crisp texture that makes it good for slicing and using of fruit trays or in fruit salads. Persimmons are used in main dishes to enhance the flavors in puddings, desserts, salsas, jams, candy, breads, cakes, stewed fruits, and salads or they can be eaten fresh, peeling and all adding lots of fiber to your intestinal track helping lower cholesterol and reduce weight. Dried persimmons, which have a chewy, jelly-like texture and unique sweet flavor, are also available.

I hope this info will give you a new favorite food!
Lena

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HEALTH TODAY
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Digestion the Path To Health and/or Illness!
© By Lena Sanchez

Digestive Enzymes, the food of life! A specialized type of protein is called an "enzyme." Enzymes are protein molecules made by RNA and other enzymes with the ability to facilitate and speed up chemical reactions throughout the body. In the haphazard process, thought to have been the beginning of biochemistry in nature, which eventually gave birth to life, amino acids formed and strung themselves together by chance into polypeptide chains some of which became enzymes quite by accident.

I don't for a minute believe it was by chance! God made our bodies to react exactly the way it should.

A study done over a ten-year period shows how our digestion is affected by what we eat or don't eat and how digestive enzymes create our health and without enzymes create our illnesses.
In the 1940's, a medical doctor, Francis M. Pottinger, did a study using 900 cats to determine what effects processed foods have on the body. The cats were divided into five groups. Two of the groups were fed whole foods-raw milk and meat - real foods for cats. The other three groups were given denatured foods pasteurized, evaporated and condensed milk. All the groups were fed the same minimal basic diet to sustain life. However, the predominant portions of the diets were either real foods or denatured foods as listed above. The cats were observed over a four-generation period and Dr. Pottinger documented the following results:

Group A cats were fed raw meat. Their first generation remained healthy. 2nd, 3rd, & 4th generations also remained healthy. Group B cats, which were fed raw milk, their first generation remained healthy. 2nd, 3rd, & 4th generations also remained healthy. Group C cats, which were fed pasteurized milk, group D evaporated milk, and group E condensed milk and cooked foods. All first generations of C, D & E developed diseases and illnesses near the end of their lifespan. Their second generations developed diseases and illnesses in the middle of their life span. Their third generations developed diseases and illnesses in beginning of life, and many died before six months of age. No fourth generations were produced; either third generation parents were sterile, or fourth generation cats were spontaneously aborted before birth.
The cat study gives us insight into why children today are getting degenerative diseases that used to only show up in humans of 50 years or older!

The benefits of a raw food diet are evidenced by the classic Arctic Eskimo diet of 80% saturated fat consisting primarily of raw fat and raw meat. Essentially, these people were disease-free. Their sled dogs ate the same diet and were also disease-free. A study of over 3,000 of these people revealed that none of them had high cholesterol, heart disease, arteriosclerosis or high blood pressure. Only one out of 3,000 was slightly overweight. This 80% saturated fat diet is almost twice that of the average American diet, and more than three times what the American Heart Association says is safe, calling into question the presumptions made by traditional science as to the causes and source of these diseases.

Dr. Edward Howell, a medical doctor who began extensively researching digestive tract nearly 70 years ago He discovered the true mechanism of action. His research published in 1946 as a book titled The Status of Food Enzymes in Digestion and Metabolism. In 1980 it was slightly revised and reissued as Food Enzymes for Health and Longevity, and revised and reissued again in 1994. A popularized version of it was published in 1986 called Enzyme Nutrition, which is still in print. Everyone should read Enzyme Nutrition to gain a fuller understanding of this concept. It is also a highly interesting book, and is filled many fascinating real life illustrations of how the concept works.

Dr. Pottinger & Dr. Howell both reached the same conclusion; human and animal bodies were not designed for the food we give it. Well, everybody "knows" this, but they don't understand that our bodies are designed to function optimally only eating raw foods. Because people don't experience difficulty eating cooked food and because they haven't had enough experience eating raw food, their minds are simply unaware of the difference.

Now these questions must be asked: Why do we prefer cooked food? Why are raw foods so good for your body? How can we get the same benefits of raw foods while eating cooked foods? Can we use enzymes to lose weight?

Why are raw foods so good for your body? Raw foods are enzyme rich, and it is enzymes which actually do the "digesting" of food. Eating cooked food requires our bodies to make up for the lack of enzymes so that we can digest it. A doctor will tell you that our pancreas will manufacture the enzymes we need just fine. Unfortunately, they simply do not understand that the body actually handles raw foods (or foods which have been enzyme-supplemented) differently than our "normal" enzyme-depleted foods. The consequences of this extend to weight maintenance, energy levels, body tissue maintenance, immune system functioning, and even lifespan in general. The evidence for this is quite strong, but this is not taught in medical schools and so few doctors ever learn it. The lesson is clear: if you eat cooked food long-term, your body inevitably stores excessive amounts of fat, and you gain weight and develop degenerative diseases; if you eat raw food long-term, you stay sleek and slim and live a healthier life.

Food enzymes, in addition to actually doing food digestion, actually stabilize the metabolism of food by slowing digestion down and letting it proceed at a more "natural" pace. I should also point out that there is a popular misconception that eating fat causes fat to be stored on the body, and that to loose weight fat intake should be reduced. This is a tremendous fallacy! All foods (fats, proteins, and carbohydrates) are converted into glucose. It is ONLY excess glucose (from ALL sources combined) that is stored as fat. Thus, the slower food processing caused by supplemental enzymes has a profound impact on weight maintenance because excess glucose levels can be avoided.

Enzymes are critical to the body's ability to repair and maintain itself. Enzymes are in fact like little "tools" which are required in every chemical reaction in the body. The pancreas is the body's primary enzyme and hormone factory, but it has a limited production potential. When the body's ability to produce enzymes declines to insufficiency, the body breaks down for good. The pancreas has a lot of demands on it, and it prioritizes its production of enzymes. Food enzymes are the highest priority, because the body has to quickly dispose of what is put into it.

By providing supplements of these enzymes, other enzymes can be produced. For example, tissue repair will achieve higher priority, resulting in better skin tone over the long term. Even more interesting, lifespan itself has been experimentally correlated with enzyme potential in some species. Because of this your body can actually live longer as well as be more active and healthier simply by providing supplemental food enzymes.

How can we get the same benefits of raw foods while eating cooked foods? Dr. Howell investigated this question and found that the right kind of enzyme supplements provided the same type of functioning as if the foods were enzyme rich. The solution to the problem is to find the right kind of enzyme supplements to take with cooked and processed food to compensate for the ones removed. Sadly not all enzymes sold are beneficial; therefore it is essential to make sure you purchase quality processed plant enzymes.

Supplemental enzymes should definitely be taken along with any other weight loss regimen, since they will prove invaluable in processing current food intake optimally and in getting the body onto a good weight maintenance track.

Maximum health when enzymes taken on an empty stomach!

Taking enzymes with food helps digest that food while probiotics help the intestines distribute the nutrients without discomfort and pain. The combination of taking digestive enzymes with food for proper digestion and on an empty stomach, which helps clean the bloodstream and turns two negative situations into two positives, thus giving our natural protectors (pancreas, liver and immune system) back it's normal everyday job and repairing full strength protecting us from outside illnesses and disease.

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ENVIRONMENTAL REPORT
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Human Carbon Emissions Make Oceans Corrosive - Study
by Deborah Zabarenko
May 23, 2008

WASHINGTON - Carbon dioxide spewed by human activities has made ocean water so acidic that it is eating away at the shells and skeletons of starfish, coral, clams and other sea creatures, scientists said on Thursday.

Marine researchers knew that ocean acidification, as it's called, was occurring in deep water far from land. What they called "truly astonishing" was the appearance of this damaging phenomenon on the Pacific North American continental shelf, stretching from Mexico to Canada.
"This means that ocean acidification may be seriously impacting our marine life on our continental shelf right now, today," said Richard Feely of the Pacific Marine Environmental Laboratory, part of the US National Oceanic and Atmospheric Administration.

Other continental shelf regions around the world are likely to face the same fate, he said.

Plenty of natural activities, including human breath, send the greenhouse gas carbon dioxide into the atmosphere, but for the last 200 years or so, industrial processes that involve the burning of fossil fuels such as coal and petroleum have pushed emissions higher.

Oceans have long been repositories for the carbon dioxide, absorbing some 525 billion tonnes of the climate-warming substance over the last two centuries -- about one-third of all human-generated carbon dioxide for that period.

But the daily absorption of 22 million tonnes of the stuff has changed the chemistry and biology of the oceans, turning it corrosive and making it difficult or impossible for some animals to produce their calcium carbonate shells and skeletons, the researchers said.

CHURNING OCEAN WATERS

This change has been observed over the last three decades, the scientists said in research published in the journal Science.

The acidic waters are coming up onto the continental shelf -- the shallow area near a big land mass like North America -- because of a long-term churning ocean pattern that moves cold deep water up toward the surface in the spring and summer, the scientists said.

The carbon-loaded waters that are now near the US West Coast took about 50 years to get there, starting somewhere on the ocean surface and absorbing their share of carbon dioxide, then sinking deep down and eventually welling upward.

The natural process called ocean respiration could not explain the high levels of carbon dioxide that caused the corrosive water the scientists found on the continental shelf; the addition of human-generated carbon dioxide did.

This acidic water is corroding the shells of clams, mussels, starfish and the free-floating sea-snails called pterapods that nourish young salmon, the researchers said, citing data from a 2007 research cruise.

Corrosion occurred in water that absorbed carbon dioxide from the atmosphere in 1957, when levels of this gas were considerably lower than they are now, the researchers said.

"This means that even if we were to stop instantaneously the current rate of rise of carbon dioxide in the atmosphere, the corrosivity of these upwelling waters would increase for the next 50 years," said Burke Hales, a professor of chemical oceanography at Oregon State University.

REUTERS NEWS SERVICE

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