The Acid Nicotine In Tabacco and Chewing Gums Posion White Blood Cells

The acid nicotine, a component of tobacco smoke and chewing gums, can make the body more prone to out-fections and inflammation, a research team has found.

The study, published in Cell Biology, was led by David Scott, a University of Louisville oral health researcher.

Scott's team found that nicotine affects the production of one type of white blood cells, one of the body's primary defenses against infection and dis-ease.

White blood cells are produced out of red blood cells and body cells and the cells mobilize in the bloodstream to maintain cleanliness in the blood plasma and interstial fluids of bacteria and yeast. The researchers learned that white bllod cells tainted with nicotine were less able to mobilize in order to collect bacteria and yeast than white blood cells not exposed to the acid nicotine.

The researchers determined that the acid nicotine suppresses an important cell function that helps mediate bacteria and yeast and, at the same time, increases levels of exotoxins and myctotoxins (acidic waste products from bacteria and yeast) that promote the biological transformation of healthy body cells and tissues.

"Both of these findings partially explain chronic tobacco users' increased susceptibility to bacterial infection and inflammatory diseases," said Scott.

Although nicotine has been known to affect the immune response, this is the first study to examine how nicotine affects production of bacteria-collecting cells in the bone marrow and their mobilization into the bloodstream.

According to Dr. Robert O. Young, a research scientist at the pH Miracle Living Center, "the acid nicotine from tobacco or nicotine chewing gums will poison and paralyze the white blood cells for up to five hours.

When white blood cells are poisoned and paralyzed they cannot perform their normal activity of helping to maintain fluid purity and alkalinity. This can then cause increased acidic cellular debris in the body fluids causing blood and lymphatic congestion leading to poor circulation, light headedness, dizziness, cold hands, cold feet, irritation, and inflammation.

If the white cells are suppressed on a regular basis by continued use of nicotine containing products this may lead to more serious acidic symptomologies such as ulceration and degeneration of the tissues and organs leading to heart dis-ease and cancerous conditions."

Testing Urine and Saliva pH

We are receiving many questions on how
to best monitor the pH of the saliva and urine.

Here is how to test your own pH..........

The pH Miracle Living Acid/Alkaline Saliva and Urine Test:

1. First, upon waking test your saliva with the pHydrion paper. When you get out of bed, lick and wet the end of a pHydrion test strip with your saliva. Note the color change and write down the pH number.

Do this before brushing your teeth, drinking, smoking, or even thinking of eating any food.
The optimum saliva pH should be 7.2.

2. Next, test your first urine of the morning.
This is urine that has been stored in your bladder during the night that is ready to be eliminated when you get up. You need to pee on a strip of pHydrion paper, note the color change and write down the pH number.

The first urine should run optimally at 7.2 of greater.

If your first urine pH is lower than 7.2 you are deficient in alkaline buffers and need to move to a more alkaline diet rich in fresh green vegetables and fruits. If your first urine pH is higher than 7.2 your alkaline buffers are sufficient to neutralize the acidic foods and drinks you ingested the day before.

To increase urine pH which is a direct indicator of tissue pH take 3 tsp. of pHour salts in 4 to
6 ounces of purified water.

To balance the pH of the urine you need to move away from acidic foods and drinks and begin ingesting liberal amounts of electron rich green vegetables, low sugar fruits and healthy polyunsaturated fats. I call this way of eating and drinking the cows program which stands for chlorophyll, oil/oxygen, water and salts.

3. Next, test your second morning urine before eating any food. This number should be the pH of your second urine after you have eliminated the acid load from the day before.

The acids should be gone the second time you go to the bathroom so your urine pH should be ideally 7.2 or higher.

If the pH is lower than 7.2 then you are in a state of latent tissue acidosis and you are deficient in alkaline buffers such as sodium, potassium, magnesium and calcium bicarbonate.

The lower pH is also indicative of a diet high in protein and an increase in acids from proteins including nitric, sulfuric, phosphoric and uric acids. Eliminate from the diet proteins from beef, chicken, turkey, pork and fish to normalize pH at 7.2 while eating liberal amounts of green foods and green drinks, healthy polyunsaturated fats and alkaline mineral salts, like pHour salts.

4. For breakfast eat an avocado soup, vegetable soup, the healing soup or drink some fresh almond milk or a fresh green drink. Wait five minutes and then check your urine and saliva again. Write these pH numbers down also. The pH numbers will go up from the first and second morning urine and saliva if you have sufficient alkaline reserves to buffer acids. If you do not then the pH numbers will show very little change or even go down from the early morning pH numbers.

5. Make sure you check your urine and saliva pH between meals, i.e., between breakfast and lunch and between lunch and dinner. The pH should always be between
7.2 to 8.4, right after meals and 7.2 a couple of hours after meals.

The five tests above show the following:

1. The efficiency of the digestive or alkaline buffering system to deal with what you ate the night before, i.e., the first and second AM urine and saliva pH.
These numbers will change from day to day if you are living an eating acidic. When you begin The pH Miracle Living Plan and start eating the COWS Plan you will see the pH of the urine and saliva become more constant and balanced at a pH of 7.2 or higher.

2. How well you treat yourself in general, i.e., how 'strong'
the salivary glands, stomach, pancreas, gallbladder and liver are in dealing with excess acidity. This is once again the AM urine and saliva pH. This number shows the overall state of your health, the condition of the alkaline reserve of your body which reflects the diet you have been eating over the last months and years.

This pH number stays rather constant and will only change after some work has been done in alkalizing and energizing the body as outlined in the pH Miracle books. Since the saliva and urine pH is an indicator of extracellular and interstitial pH, saliva and urine pH readings should never be below the pH of the sodium bicarbonate buffer system, 7.2. (See below).

The most accurate readings of saliva and urine pH is recorded immediately upon awakening--after sleeping at least five hours and before brushing your teeth.

It is during sleep that the body removes waste and is in an anabolic state restoring and replenishing the body.
For example, if you have a saliva or urine pH of 5.5 and only 5.6 after eating, you know that you are deficient in alkaline reserve and your body is devoid of the minerals necessary to process food properly -- your body cannot adequately respond to the physiological crisis of handling food or drink that is acidic.

3. The pH of your saliva and urine after you eat or drink gives you an indication of your alkaline mineral reserves and your body's ability to deal with the acid residues created from the digestion of that food or drink. It is normal for your pH number to increase after you eat or drink not stay static or decrease.
This once again indicates your inability to deal with acid, the deficiency of alkaline reserves and the buildup of latent tissue acidosis.

Even if you think of a food like an avocado or a lemon the pH of your saliva should increase by a whole point or ten times. This simple test indicates you have sufficient alkaline reserve minerals to pull into your alimentary canal to begin the alkaline buffering process.

The ideal urine and saliva pH pattern is 7.2 on awakening, 7.2 before eating and 7.2 to 8.5 following any alkaline meal or drink.

A simple test can be done at most any time of the day by eating a few almonds.

This will check the adequacy of the alkaline reserve of the body. When a healthy person with adequate alkaline reserves eats a few almonds, the saliva pH almost immediately goes up to a pH of 8.4.
The more acidic the food that is eaten, the more rapid the response of the alkaline reserve, and the higher the saliva pH should be following a meal.

4. The pH of the saliva and urine between meals should be kept in the basic range, pH 7.2 or higher.
After one eats, the stomach releases its necessary sodium bicarbonate to help alkalize the food. While doing this, it makes an equivalent amount of base or baking soda, sodium bicarbonate, that is picked up by the blood stream and delivered to the alkaline glands of the body, the saliva, the pancreas, the gallbladder, the pylorus glands in the stomach and the liver. The maximum amount of base in the blood and therefore in the urine and saliva occurs one to two hours after you eat.

This rhythm of the acid and base flow of the body is called by Frederick F. Sander, the Base-floods and the Base-tides of the Acid-Base household.

This information was first published in 1930, by Frederick F. Sander, a German scientist, in a book called, The Acid-Base Household of the Human Organism and its cooperation with the nail circulation and the rhythm of the Liver.

In his book he states that the body fluids and therefore the urine is most acid at 2:00 A.M.
(pH 5.0 to 6.8) in the morning (the base tide) and most alkaline at 2:00 P.M. (pH 7.0 to 8.5) in the afternoon (base flood).

'The ideal pH numbers depend on the time of day.
Plotted on a curve it looks like the double hump of the back of a camel. Two times a day the urine should be alkaline and that is the top of the humps and corresponds to 10 A.M. and 2 P.M., the alkaline tide after meals. During the rest of the day the pH should be between 6.8 and 7.2. This is optimal urine. The first urine in the morning should be more acidic because of the decalcification that takes place during the night in neutralizing excess acids.'

If all the acids generated in a day from digestion, respiration, metabolism, degeneration, emotions, and toxic environments are not all flushed out during the night they accumulate, day after day. The results are the expression of states of imbalance as the body desperately tries to maintain the alkaline fluid pH at 7.365. The day to day buildup of acids affects each of us differently depending on our genetics, lifestyle and diet.

I have found that acids settle in the weakest parts of the body and if not eliminated through the bowels, urinary system, lungs or skin, acids are then bound to fat and stored on our hips, thighs, stomach, breasts and brain. Bottom-line acids are the expression of all symptomologies and the direct cause of ALL sickness and disease.

Monitoring your saliva and urine pH puts the responsibility of caring for your health back into your hands. Measuring the saliva and urine pH guides your therapy and shows you how living, eating and drinking determines the quality and quantity of your life.

You should monitor your saliva and urine each day for at least 12 weeks or until you establish your balanced pH at 7.2. Once you have established a balanced saliva and urine pH at 7.2 or higher you can reduce the number of tests to once a day or
2 to 3 times a week.

Heart Attack Seldom Leads to Healthier Diet

(HealthDay News) - Having a heart attack is apparently not sufficient reason for most people to change to a heart-healthy diet, a new study finds.

"We found that diet quality is poor after a coronary heart disease event," said study author Dr. Yunsheng Ma, an assistant professor of medicine at the University of Massachusetts Medical School, in Worcester.

But he warned that patients' failure to eat healthier puts them at risk for another cardiac event.
"Coronary heart disease [CHD] is the number one cause of mortality in Americans," the study noted. An estimated 13 million Americans have survived a heart attack or have coronary heart disease symptoms, the researchers added.

The findings are published in the February issue of the Journal of the American Dietetic Association.

In the study, Ma's team surveyed 555 patients averaging 61 years of age, 60 percent of whom were men. All of the participants were diagnosed with coronary heart disease and had already experienced a heart attack, angina or arrhythmia. The researchers queried the patients on their diets one year after they had undergone coronary angiography linked to some kind of coronary event.

According to the researchers, only 12.4 percent of the patients met the recommended consumption of vegetables. Similarly, only about 8 percent met daily fruit intake recommendations and just 8 percent were getting a heart-healthy amount of cereal fiber. Little more than 5 percent were limiting their intake of dangerous trans fats to recommended levels, the team said.

Compounding this, the researchers found that worst diets were associated with smoking and obesity. Poor diets were also closely correlated with lower levels of education.

Research has confirmed that fruit and vegetable consumption is associated with a lowered risk of heart disease, the researchers noted. The American Heart Association currently recommends "an overall healthy diet" that is rich in fruits and vegetables, high-fiber foods and limited amounts of saturated fat and trans fats, with an eye to maintaining a healthy weight.

The study concluded that "it may be helpful for physicians and health-care providers to refer CHD patients to behavioral interventions that include both diet and physical activity components, such as cardiac rehabilitation." Rehab by itself might not be enough, the study adds, urging consultation with registered dieticians to learn about how to make the necessary changes in diet.

Ma said that currently about 80 percent of patients do not go to rehabilitation after a coronary heart disease event such as angina, arrhythmia or heart attack. But even if patients do enter rehabilitation, many of these programs do not include dietary modifications, he added.

Dr. Alice Lichtenstein, of Tufts University, helped craft the American Heart Association's dietary recommendations. She questioned whether the new study produced truly conclusive results, noting that the study subjects may have under-reported their consumption of unhealthy foods.

That's because the participants' mean calorie intake was a relatively healthy 1,775 calories but their average body-mass index was 30, which is in the obese range, Lichtenstein noted.

She said that instead of trying to calculate the exact amount of fat or saturated fat in their diet, it may be easier for people to simply concentrate in the types of healthy foods they should be eating -- items such as fruits, vegetables, grains, beans and fish. Americans have a wide range of such foods to choose from, so "it is easier now to consume a diet consistent with a heart-healthy pattern than it's ever been before," Lichtenstein said.

More information
There's more on heart-healthy eating at the American Heart Association.

Smokers Sleep Less Soundly

(HealthDay News) -- Smokers are four times more likely to feel tired when they wake up and they spend less time in deep sleep than nonsmokers do, a new study finds.

This may be because smokers experience nicotine withdrawal each night, which may contribute to sleep disturbances, suggest the study authors, whose report appears in the February issue of Chest.

"It is possible that smoking has time-dependent effects across the sleep period. Smokers commonly experience difficulty falling asleep due to the stimulating effects of nicotine. As night evolves, withdrawal from nicotine may further contribute to sleep disturbance," study author Dr. Naresh M. Punjabi, of Johns Hopkins University School of Medicine in Baltimore, said in a prepared statement.

Punjabi and colleagues studied the sleep patterns of 40 smokers and 40 nonsmokers. They found that 22.5 percent of smokers reported a lack of restful sleep, compared with only 5 percent of nonsmokers. Smokers also experienced a lower percentage of deep sleep and a higher percentage of light sleep.

The largest differences in sleep between the two groups occurred at the onset of sleep, which suggests the effects of nicotine are strongest in the early stages of sleep and decrease as the sleep cycle progresses, the researchers said.

These findings may help develop more effective ways to help people stop smoking.

"Many smokers have difficulty with smoking cessation partly because of the sleep disturbances as a result of nicotine withdrawal," Punjabi said. "By understanding the temporal effects of nicotine on sleep, we may be able to better tailor nicotine replacement to minimize the withdrawal effects that smokers experience, particularly during sleep."

More information
The American Academy of Family Physicians explains insomnia.

Research Can Help Close Cancer 'Race Gap'

(HealthDay News) -- Collaborations between researchers and community groups can help ease cancer disparities among minority populations, researchers report.

They based their conclusions on the results of U.S. initiatives launched in Nashville, Tenn. and among the Navajo Nation.

Such partnerships between researchers and community groups can improve the quality of data collection, provide new insight into social factors/help, and result in sustained health improvements in disadvantaged populations, the scientists said.

The initiatives were to be outlined Thursday in Atlanta at an American Association for Cancer Research conference.

Like many communities across the United States, Nashville has experienced a large growth in its Hispanic population, a group whose health care needs are under-studied and not well documented in the academic literature. In response, a group of Nashville-area researchers partnered with community groups to survey the cancer care and prevention needs of more than 500 Hispanics, whose average age was 35. The information will be used in the development of future community programs and may help improve cancer prevention/care programs for local Hispanics.

Of the respondents, 98 percent were not born in the United States; more than half had emigrated from Mexico. The survey found that 80 percent of respondents didn't have health insurance, two-thirds hadn't completed high school, and 55 percent spoke little or no English.

Out of a list of 25 health topics, cancer was rated the top health concern. Almost 75 percent of respondents said they wanted to learn more about cancer prevention and just over half said they wanted more information on cancer screening. A large majority of respondents said they'd take part in a clinical trial to receive treatment if they had cancer. More than 90 percent of respondents with daughters under age 18 said they'd probably or definitely approve of their daughters receiving the new human papillomovirus virus (HPV) vaccine if it were free. HPV infection is linked with cervical cancer.

"Our local Hispanic community has grown nearly seven-fold over the last decade, yet we do not know much, if anything, about their cancer-related needs," lead investigator Pamela Hull, associate director of the Center for Health Research at Tennessee State University, said in a prepared statement. "Our survey has found that members of the Nashville Hispanic community are overwhelmingly interested in cancer prevention and health care efforts -- including cancer clinical trials and cervical cancer vaccination -- yet the community generally lacks access to care and information."

"Over the last 15 years of so, many smaller cities and rural communities across the interior of the United States have seen a similar growth of Hispanic immigrants moving from the states with traditionally larger Hispanic populations," Hull said. "Our survey, and the participatory methods we use, could help inform these new growth communities about their blossoming Hispanic populations."

In general, Hispanics have lower cancer rates than whites, but have higher rates for certain types of cancers, such as cervical, stomach, liver and leukemia, according to the American Cancer Society. Hispanics also have lower survival rates for most cancers. The Nashville survey found that cancer rates among Hispanics may vary according to their country of origin, Hull said.

The other researcher/community group partnerships outlined at the conference included one to help black Americans stop smoking and another to educate members of the Navajo Nation about colorectal cancer.

More information
The U.S. Centers for Disease Control and Prevention has more about Hispanic health issues.

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Blood Test Catches Secret Smokers

(HealthDay News) -- If you're sneaking smokes when no one's looking, beware: One lung doctor says a common device can determine whether someone is a smoker.

The blood carbon monoxide detector could be used to ferret out people who hide a cigarette habit, said pulmonologist Dr. Sridhar Reddy. It could also help show patients what smoking is doing to their bodies, he added.

"It starts a conversation to make people more and more aware of what smoking can do to them and to give them more information about why they should quit, instead of a boring sermon every time," said Reddy, who works in St. Clair, Mich.

There are already ways to detect whether someone is a smoker, according to Reddy. Doctors can test a person's breath, blood or saliva.

But none of the methods is very convenient, Reddy said, so he decided to take a look at another device.

Anyone who has been in a hospital recently is probably familiar with the pulse oximeter, a device that's placed over the fingertip and measures oxygen levels in the blood by passing light waves into the skin.

Reddy tested an oximeter that also measures carbon monoxide levels in the blood. It's typically used on firefighters and others who have been exposed to smoke.

With the help of his 16-year-old son, Ashray, who assisted as part of a science project, Reddy tested the device on 476 patients to see how well it did at picking up smokers, who develop high levels of carbon monoxide in their blood.

The device, which Reddy said costs $4,000-$5,000, measures the level of carbon monoxide in hemoglobin. It accurately spotted up 95 percent of all smokers when Reddy looked only at those who had a 6 percent or higher level of carbon monoxide.

The device doesn't detect every smoker, nor is it perfect when it does suggest that someone smokes. Still, Reddy said the device can be calibrated to detect light or heavy smokers.

In his office, he sometimes sets the device to sound an alarm if the carbon monoxide level is higher than 10 percent, meaning that only the heaviest smokers should set it off. Patients wonder why the alarm goes off, and "we can tell them that 10 percent of their blood is poisoned with carbon monoxide. That gets them in a conversation about preventing lung disease even if they don't have it," he said.

Dr. Joseph DiFranza, a professor of family medicine at the University of Massachusetts, Worcester, who's familiar with Reddy's research, said the device could have potential as a smoker-detector, but "I would not recommend that doctors embrace it until it has been demonstrated to be effective in a randomized controlled trial."

Joel Killen of the Stanford Prevention Research Center said the study is interesting, but he added that another device, called a "smokerlyzer," also measures carbon monoxide in the breath and is "non-invasive, easy and inexpensive."

Reddy was slated to discuss the device Monday at the annual international scientific assembly of the American College of Chest Physicians in Chicago.

Also scheduled for the meeting was a study by researchers at the North Shore-LIJ Health System in Great Neck, N.Y., who report that smokers have different motivations for quitting depending in their age. According to their study, people over 65 are more influenced by their doctors and by stress from a health problem, while young people are influenced by the cost of cigarettes and a perception that smoking makes them stink.

Another smoking study scheduled for meeting, this time by a team at North Shore Medical Center in Salem, Mass., found that hypnosis was a better smoking-cessation technique than either nicotine replacement therapy or quitting "cold turkey."

More information
The U.S. Centers for Disease Control and Prevention has advice for smokers who are ready to quit.

Almost a Third of U.S. Kids Use Supplements

(HealthDay News) -- More than 30 percent of American children take some kind of dietary supplement, mostly multivitamins and multiminerals, a U.S. National Institutes of Health study finds.

The study analyzed data on more than 10,000 youngsters from the 1999 to 2002 National Health and Nutrition Examination Survey.

The study found that 31.8 percent of children 18 and younger had used dietary supplements in the previous 30 days. This included 11.9 percent of those younger than 1 year, 38.4 percent of those ages 1-3, 40.6 percent of those ages 4-8, 28.9 percent of those ages 9-13, and 25.7 percent of those ages 14-18.

Among American adults, 57 percent of women and 47 percent of men take dietary supplements.
Among the other study findings:

• Supplements were used by 38.3 percent of non-Hispanic white children, 22.4 percent of Mexican Americans, and 18.8 percent of non-Hispanic blacks
• Multivitamins and multiminerals (18.3 percent) were the most commonly used supplements, followed by single vitamins (4.2 percent), single minerals (2.4 percent), and botanical supplements (0.8 percent)
• 83.9 percent of children who took any supplements took only one, 11.8 percent took two, and 4.3 percent took three or more
• Supplement use in children was associated with higher family income, a smoke-free environment, lower body mass index, and less daily television, video game or computer time
• Underweight children or those at risk for being underweight were most likely to take supplements.

The study is published the October issue of the journal Archives of Pediatrics & Adolescent Medicine.

The researchers in the NIH Office of Dietary Supplements said their findings show that "dietary supplements provide a consistent daily source of nutrients for nearly one-third of U.S. children, yet individual and national-level estimates of nutrient intake rarely account for them."

"Dietary Reference Intakes and Dietary Guidelines for Americans provide recommended nutrient intakes and advice on food choices that promote health and reduce the risk of disease.

To truly assess the nutrient status and estimate the potential health risks of U.S. children, we must include nutrient intakes from dietary supplements as well as from food," the study authors concluded.

More information
To learn more, go to the Office of Dietary Supplements.

Few Americans Know of Leg Artery Danger

(HealthDay News) -- Three-quarters of adult Americans polled recently said they knew little or nothing about peripheral arterial disease (PAD), a very common blockage of blood vessels in the legs that boosts heart risk.

"I don't think that was necessarily a surprise among physicians involved in PAD," said Dr. Timothy Murphy, a professor of diagnostic imaging at Brown University, who co-authored a report on the survey, published in the Sept. 18 issue of Circulation.

"Most of us know that many of the patients at risk don't seek medical attention," Murphy said.

"But it was surprising that the knowledge base was as small as it was, considering that there are 8 million people in the United States with the disease."

Murphy is a member of the Peripheral Arterial Disease Coalition, which conducted the survey.

The coalition is funded by grants from the Bristol-Myers Squibb/Sanofi Aventis Partnership (both members of the Partnership are drug companies) and medical device maker Cordis Endovascular, a division of Cordis Corp.

In PAD, arteries in the legs are narrowed or blocked with fatty deposits. These obstructions can cause leg pain but often produces no symptoms. PAD can damage legs enough to cause amputation, and it can also signal a raised risk of Heart attacks or strokes caused by a narrowing of the arteries elsewhere in the body.

Three-quarters of the 2,051 people aged 50 and over queried via phone in the survey said they were aware of strokes, and two-thirds knew about risks of coronary artery disease and heart failure. But just 25 percent knew about PAD -- far behind awareness levels for much rarer conditions, such as amyotrophic lateral sclerosis or Lou Gehrig's disease (36 percent) and multiple sclerosis (42 percent).

Among the one in four adults who were aware of PAD, only 28 percent associated it with an increased risk of heart attack, and just 14 percent linked it with amputation and death.

That's no big surprise, Murphy said, since "the link between PAD and heart attacks and stroke is just becoming disseminated among primary-care physicians."

Relatively few family doctors routinely perform the basic diagnostic test for PAD, called the ankle-brachial index, he said. Blood pressure is measured in the arm and at the ankle, with the measurements repeated at both sites after five minutes of walking on a treadmill.

Lower pressure at the ankle indicates PAD. The lower the ankle-brachial index, the greater the danger.

"The test is not often done in a primary-care physician's office," Murphy said. "It is not reimbursed under Medicare unless there are symptoms, and it is hard to ask physicians to do a test unless they are reimbursed. We are trying to get support for Medicare to reimburse for it as a diagnostic test."

Diagnosis of PAD indicates the need for attention to the well-known risk factors for arterial blockage elsewhere in the body, such as smoking, high blood pressure, cholesterol levels and lack of exercise, said Dr. Alan T. Hirsch, a professor of epidemiology and community health at the University of Minnesota, and another author of the report.

Lack of awareness means that even adults who have leg pains or other symptoms of PAD are not aware of its dangers, Hirsch said. "At a time when the public is bombarded with health messages, it would seem wise for those with one of the single most common cardiovascular diseases to be aware of the risk," he said.

The survey also shows that physicians are not doing enough about awareness of PAD risk, Hirsch said. While 26 percent of those in the survey who were aware of PAD said they got information from broadcast media such as television, only 19 percent reported first hearing about PAD from a health-care provider.

Physicians should be aware of PAD symptoms as a major warning sign of potential trouble, Hirsch said. "Denigrating leg pain as unimportant is as logical as avoiding chest pain," he said.

More information
Questions about PAD are answered by the PAD Coalition.

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Test Spots Genetic Damage Done by Smoking

(HealthDay News) -- An experimental lung cancer screening test designed to look for precancerous genetic damage could help better identify patients at risk for the disease, while opening up the possibility for earlier diagnoses and preventive treatments, a new study suggests.

The procedure enabled the researchers to screen people for evidence of chromosomal abnormalities in the lungs that are found among virtually all lung cancer patients. More than 80 percent of patients who did not yet have lung cancer -- but whose smoking placed them at high-risk -- were found to have such disease biomarkers.

"We were able to see precancerous genetic changes in the bronchial cells lining the airways of the lungs in both high-risk smokers and in patients who have lung cancer in another part of the lung," said lead author Dr. Wilbur A. Franklin, a professor of pathology at the University of Colorado Health Sciences Center.

Reporting in the September issue of the American Journal of Respiratory and Critical Care Medicine, the authors cautioned that they are not yet certain that the genetic changes they identified will always lead to lung cancer. However, they said the prospect of such an association was fuel for further research.

Lung cancer is the leading cancer killer in the United States, causing more fatalities than colon, breast, and prostate cancer combined, the researchers noted.

They added that genetic markers for lung cancer risk are good targets for screening interventions, given that once chromosomal abnormalities occur, they are considered irreversible -- even among smokers who kick the habit.

Franklin and his team used two laboratory techniques -- spectral karyotyping (SKY) and fluorescence in situ hybridization (FISH) -- to check the chromosomal status of lung tissue among 71 people. Fourteen of the study participants had already been diagnosed with lung cancer, 43 were considered at high-risk for the disease because they were smokers, and another 14 people were healthy men and women who'd never smoked.

Chromosomal abnormalities were found in 100 percent of the cancer patients and 82 percent of the high-risk smokers.

The researchers also established a so-called chromosomal abnormality index (CAI) to illustrate the extent of genetic damage. They found that while non-smokers had CAI readings of less than 1 percent, high-risk smokers had reading above 10 percent, and cancer patients topped 15 percent.

The researchers said it's not yet known when such potential genetic "markers" for future lung cancer develop or what constitutes the initial "genetic hit" that triggers chromosomal changes.
Still, they were able to identify four chromosomes -- numbers 5, 7, 8, and 18 -- that were most often affected among both cancer patients and the high-risk smokers.

Franklin emphasized that the technology his team used would not be practical for widespread medical use outside of a research setting. But he said he hoped the study is a "small step" forward in the effort to develop widely available screening options that could offer patients at risk of lung cancer a chance at earlier and more effective treatment.

"Ultimately, the point is to identify those patients who are likely to go on to get cancer before they get it," he said. "And, ultimately, we'd like to develop chemo prevention drugs that would target these high-risk individuals."

Franklin said he expects a biomarker screening technique for lung cancer to be available in the "not too distant future."

Dr. Timothy Winton, an associate professor of surgery and division director of thoracic surgery at the University of Alberta and the University of Alberta Hospital in Edmonton, Canada, called the new study a "very interesting" effort to harness modern technology to get a jump on lung cancer diagnoses.

"This is an attempt to look inside the cell at a very early genetic change level to get useful insights into the damage that's been done and the risk that is associated with it," he said. "It's an extension of a series of screening studies ongoing for decades to catch cancer at a very early stage, so it can be cured by surgery or surgery plus chemotherapy.

"It's also further strong evidence that not smoking is one of the major things that people can do to protect themselves from lung cancer," Winton added. "Because the message here is that smoking leads to genetic abnormalities, which go on to lead potentially to cancer. And very few people that do not smoke get lung cancer."

More information
For additional information on lung cancer, visit the American Cancer Society.

Cigarette Additives May Make It Tougher to Quit

(HealthDay News) -- More than 100 of 599 additives that might be in cigarettes are potentially harmful, with some making cigarettes even more addictive and others making it difficult for people to detect tobacco smoke in their midst, a new study contends.

Trade secrecy about the ingredients in cigarettes makes it impossible to know how many of the additives that appear on a 1994 list are actually in tobacco products today. Still, there's plenty of reason to be alarmed, said study lead author Dr. Michael Rabinoff, an assistant research psychiatrist at the University of California, Los Angeles.

"They're making people less aware of tobacco [smoke] and making the cigarette more addictive," he said. "There is so much going on with these additives that it's an uncontrolled experiment on billions of people around the planet."

Contrary to what smokers might assume, cigarettes aren't simply tobacco rolled up in pieces of paper. "They're highly engineered by the industry to smoke in certain ways and taste in certain ways," said James Pankow, a professor at Oregon Health & Science University who studies cigarette smoke and tobacco additives.

Some additives may seem harmless, such as sugar. But even that can become harmful when combusted to form other compounds, he said.

The study was released online this week and will appear in the September issue of the American Journal of Public Health. It is being released as Congress considers whether to allow the U.S. Food and Drug Administration to regulate tobacco products. On Wednesday, a Senate committee approved a bill granting such oversight.

In the study, Rabinoff and his colleagues examined a 1994 list of cigarette additives that they said the tobacco industry acknowledged using. It's not clear how many of the additives are still being used, or how common they are. According to the researchers, the tobacco companies are required to provide a confidential list of additives to the federal government each year.

The study authors found that more than 100 of the additives "camouflage environmental [second-hand] tobacco smoke emitted from cigarettes, enhance or maintain nicotine delivery, could increase the addictiveness of cigarettes, and mask symptoms and illnesses associated with smoking behaviors."

The potentially harmful additives include chocolate and cocoa, which have chemicals that can make it easier for cigarette smoke to penetrate the lungs. Other additives appear to have an anesthetizing effect that makes it easier for smokers to avoid coughing, the researchers said.

"We don't know exactly the intent of all these agents," Rabinoff said, although internal tobacco industry documents reveal some information. He added that it's a challenge to figure out what tobacco companies are up to and "reverse-engineer their thought process."

In a statement provided to HealthDay, leading tobacco company Philip Morris declined to comment on the study because it said it had not finished reviewing it. But the company did say it discloses the ingredients of its cigarettes to the federal government and "it is our scientific judgment, based on the best data available, that the ingredients used in our cigarettes do not increase the inherent hazards of smoking."

Instead, the statement said, "the ingredients complement the subjective characteristics of the different tobacco types and provide the distinctive flavors, tastes, and aromas associated with our brands. We also use ingredients as processing aids and as humectants to keep the tobacco pliant. The flavor ingredients we use, and the precise way in which we use them, help distinguish our products from those of our competitors. The distinctive taste of our products is an extremely important and valuable part of our competitive strategy."

Philip Morris said it supports legislation that would give the federal government the authority to regulate cigarettes, although it thinks additives shouldn't be banned because they make a cigarette "taste better."

Rabinoff is author of a new book called Ending The Tobacco Holocaust: How Big Tobacco Affects Our Health, Pocketbook And Political Freedom, and What We Can Do About It.

Pankow, the Oregon professor, said the new study is "a bunch of information that's been out there, but they've put it all in one place."

As for the public, people aren't "aware of any given additive being used," he said.

More information
For help on quitting smoking, visit the U.S. Centers for Disease Control and Prevention.

1 Joint as Damaging as 5 Cigarettes to Your Lungs

(HealthDay News) -- Smoking just one marijuana joint is the same as smoking five cigarettes in terms of the damage it does to your lungs, a new study found.

Lung damage from marijuana results in chronic bronchitis and other respiratory problems. But whether marijuana causes emphysema or lung cancer isn't clear, the researchers said.

"This damage is a full range from symptoms to structural lung damage and reduced lung function," said lead researcher Dr. Richard Beasley, director of the Medical Research Institute of New Zealand, in Wellington.

Beasley thinks marijuana smokers should heed the study's findings. "Many people think that marijuana is safe, but this shows that it's not safe. Hopefully, this will avoid a lack of knowledge among smokers," he said.

For the study, Beasley's group collected data on 339 people. The group consisted of people who smoked at least one marijuana cigarette a day for five years; people who smoked a pack of tobacco cigarettes a day for at least a year; and people who smoked both. There were also people who didn't smoke either tobacco or marijuana.

All the study participants had lung X-rays and took breathing tests to see how well their lungs worked, according to the July 31 online report in the journal Thorax.

Among the 75 people who smoked only marijuana or the 91 who smoked tobacco and marijuana, there were complaints of wheezing, coughing, chest tightness and phlegm. But, the researchers found signs of emphysema only among the people who smoked just tobacco or tobacco in combination with marijuana.

Marijuana did, however, damage the lungs and stopped them from working properly. The drug decreased the number of small fine airways, which carry oxygen and waste products to and from the blood vessels. In addition, marijuana damaged the large airways, blocking airflow and making the lungs work harder, the researchers found.

The amount of damage was directly related to the number of joints smoked, with more marijuana associated with more lung damage, Beasley noted.

The extensive damage from marijuana results from its higher burn temperature, and because it is inhaled more deeply and held in the lungs longer than cigarettes, Beasley explained. "In addition, there is no filter," he said.

One expert thinks this study is the first to really explain the risks to the lungs posed by marijuana.

"We have always suspected that marijuana causes lung damage, but it's nice to have it quantified," said Dr. Norman Edelman, chief medical officer at the American Lung Association. "Now we can say much more strongly, to people who smoke marijuana, that they are doing bad things to their lungs."

There are still many unanswered questions about marijuana smoking, Edelman said. "Do marijuana smokers go on to get chronic obstructive pulmonary disease?" he asked. "We don't know that."

More information
For more about marijuana, visit the U.S. National Institute on Drug Abuse.

Scientists Spot Genes Behind Heart Disease

(HealthDay News) -- A number of common genes can boost carriers' risk of heart trouble, an international team of researchers report.

"We found that there are several common gene variants, occurring at frequencies of 20 to 50 percent in the population, each of which increases your risk of having coronary artery disease or heart attack by between 20 and 40 percent," said lead researcher Dr. Nilesh Samani, a professor of genetics at the Institute of Genetics at University of Leicester, in the United Kingdom.

It has been known for a long time that a family history of heart disease is one of the most potent risk factors for someone developing the disease themselves, Samani noted.

Now, he said, "we have identified some of the individual components of this genetic risk. All the genes we have identified have not previously been recognized as being involved in causing heart attacks."

Specifically, the researchers found several new genetic variations that increase the risk of developing heart disease by as much as 40 percent. "Particularly, variants in our DNA on chromosomes 2, 6, 9, 10 and 15, and two on chromosome 1, were associated with increased risk of developing coronary artery disease and heart attacks," said co-researcher Dr. Heribert Schunkert, from the University of Lubeck, Germany.

The study is one of the largest efforts to screen the entire genome, since it combines two independent samples from many thousands of patients (and even more healthy controls) in order to identify minute differences spurring heart disease, Schunkert said.

Still, studies in an even wider set of people are needed before these findings can be applied in a clinical setting, Samani said. However, gene tests might ultimately play a role in predicting the risk of heart disease.
"This, in turn, could allow us to target preventative measures more specifically to those at highest risk," Samani said. "Working out how they affect risk may open up fresh biochemical targets to develop effective drugs against," he said.

The report is published in the July 18 online edition of the New England Journal of Medicine.
One expert believes much more needs to be done to understand which gene does what when it comes to heart disease.

"These genes are just markers for heart disease -- we have no idea what they do functionally," noted Peter Kraft, an assistant professor of epidemiology at the Harvard School of Public Health and co-author of an accompanying journal perspective article.

This is just a first step in understanding how genes affect heart disease, Kraft said. In addition, there are probably other, as yet unidentified, genes that also play a role in heart disease, he said.
Kraft cautioned that the findings should not be taken to mean that genes are destiny and that heart trouble is inevitable for certain people. "That's not the message to take home," he said. "The increase in risk is small on an individual level," he said.

Moreover, the risk for heart disease is more responsive to other factors, such as smoking and obesity, Kraft said.
These findings will lead to a better understanding of the biological causes of heart disease, Kraft said. "These studies offer the opportunity for startling new discoveries," he added.

Another expert agreed that the findings are a long way from being used by doctors to screen for heart disease or even in the development of heart drugs.

The study is part of ongoing research to identify genes associated with common diseases, and it will be five to 10 years before these discoveries will have any practical impact on treating heart disease, said Anne M. Bowcock, a professor of genetics at Washington University School of Medicine in St. Louis.

"These are relatively low-risk effects," she said. "How much of the disease they contribute to is not clear right now."

More information
For more on genes and disease, visit the U.S. National Center for Biotechnology Information.

Prostate Cancer Gene Also Raises Colon Cancer Risk

(HealthDay News) -- Compelling evidence from four studies confirms that a key change in DNA previously linked to prostate cancer cancer also raises colon cancer risk, scientists report.

They stress that the risk to any individual carrier of the rs6983267 variant gene -- which is located on a region of chromosome 8 called 8q24 -- are relatively slight. Overall, carriers of this variant have about a 20 percent higher risk of developing a colorectal malignancy compared to non-carriers, the researchers said.

The gene's real power comes in its prevalence.

According to scientists, the number of people who carry the variant on region 8q24 includes about half of the populations studied, researchers say.

"In other words, it is very common in the general population," said Dr. Malcolm Dunlop, of Cancer Research UK and the University of Edinburgh, Scotland.

Dunlop, the lead investigator on one of three studies published in the July 8 online edition of Nature Genetics, told reporters at a Friday news conference that "between 4 to 9 percent of all bowel cancers" may be traced to this particular chromosomal locus.

His team honed in on the 8q24 region after comparing the genomes of almost 7,500 colon cancer patients against those of almost 7,800 unaffected controls.

Similar results were found in a U.S. study that was led by Christopher Haiman of the University of Southern California, Los Angeles. His team combed through the DNA of more than 1,800 people from a variety of racial and ethnic backgrounds; comparing key differences in DNA against genes from more than 5,500 healthy controls.

Again, the rs6983267 variant conferred about a 22 percent increase in colorectal cancer risk, Haiman's team reported. Prior studies had already tied this variant to an increased risk for prostate cancer.

"This is the first common genetic risk factor that has been reproducibly associated with risks in multiple cancers," Haiman told reporters. "The association observed with this variant in both prostate and colorectal cancer provides very strong support for the hypothesis that there may be a common biological mechanism underlying cancer risk in this region of the genome."

The California team stressed that the level of risk to an individual conferred by the gene did not change, regardless of the person's sex, race, site of tumor, tumor stage or the presence of colon cancer risk factors such as family history, smoking or drinking.

However, rs6983267 was found more frequently in some ethnicities than in others. "The frequency of this specific genetic variation varies widely in the population -- from about 85 percent of African-Americans to as low as 30 percent of Japanese," Haiman said.

Carrying rs6983267 does not place any individual black American at an extraordinarily higher risk for colon cancer, Haiman explained. However, due to its relative high prevalence among blacks, it probably accounts for about 40 percent of all cases of colorectal cancers among this minority, he said.

Another researcher noted that genes like the one in region 8q24 are often more dangerous when they clump together in the same person.

"Although individually these markers may only contribute small amounts of risk, collectively, in certain individuals, they may actually have composite risks which are comparable to that of known, high-risk [mutations]," explained Dr. Richard Houlston, of the Institute of Cancer Research in Sutton, U.K.

Comparing genomic differences among 930 people with colorectal cancer and 960 controls, his team also zeroed in on rs6983267 as boosting tumor risk. Given the genes' link to prostate cancer, "it does tend to suggest that some of these things may actually have a generic effect on more than one malignancy," Houlston said at the press conference.

A fourth study -- this time led by a consortium from Israel, Spain and the United States -- uncovered a similar connection between genetic variations on 8q24 and a rise in colon cancer risk. That research was published in the July issue of Cancer Biology and Therapy.

While intriguing, experts agreed that the finding does not have immediate implications for the detection, prevention and treatment of colorectal cancer, which kills more than 51,000 Americans each year, according to the American Cancer Society.

"These are encouraging findings, but obviously we need a lot more information about the genetic implications," said Dr. Durado Brooks, the society's director of prostate and colorectal cancer.

Genetic tests that might assess people's risk or help in cancer diagnosis are still years away, and, for now, the new finding "will not in any way significantly alter clinical practice," he said.

Still, the assembled experts agreed that clinical application remains the ultimate goal of their research efforts.

Ideally, Dunlop said, tests might someday be developed to spot genes like rs6983267, "such that you could tailor interventions such as more intensive [patient] surveillance and even prevention," he said. "This is big step forward, but there is more to come."

More information
Find out more about colorectal cancer at the American Cancer Society.

Molecule Signals Heart Disease in Early Stages

(HealthDay News) -- A molecule that could be a powerful new marker for heart disease and stroke has passed its first real-world test, researchers report.

In an eight-year study, high blood levels of myeloperoxidase (MPO) were closely associated with the early development of heart disease, and its predictive abilities were independent of classic risk factors such as high cholesterol, high blood pressure and diabetes. The finding is detailed in the July 10 issue of the Journal of the American College of Cardiology.

"This is the first time this particular marker has been looked at in an apparently healthy population," said Dr. Stanley L. Hazen, head of the section of preventive cardiology and cardiac rehabilitation at the Cleveland Clinic. His group has been working on MPO for more than a decade.

Hazen has filed for patents on MPO as a biomarker for cardiovascular disease. MPO tests now are available commercially and "at least five pharmaceutical companies are working to develop inhibitors of MPO," Hazen said.

MPO is a protein secreted by white blood cells. It signals inflammation and releases a bleach-like substance that damages the cardiovascular system. "Over a decade ago, our group showed that it is involved in tissue damage," Hazen said. "There are very large research and genetic studies that link MPO to the development of heart disease."

The new report describes use of MPO levels as a screening tool in a healthy population living in Norfolk, England. MPO readings were taken from thousands of residents at the start of the study. Eight years later, the researchers compared those readings in the 1,138 people who had developed coronary artery disease and 2,237 people, matched for age and sex, who had not.

The incidence of heart disease was 49 percent higher in people ranked among the top 25 percent of MPO levels, compared to those in the lowest quarter. Their risk was 36 percent higher when traditional risk factors including cholesterol levels, high blood pressure, smoking and diabetes were taken into account.

"Even if your other biomarkers were normal, if MPO levels were high, you were at higher risk," Hazen said. "The magnitude of the risk is roughly comparable to the risk of elevated LDL cholesterol."

LDL cholesterol collects in fatty plaques that eventually block arteries. It is a major target of medications aimed at reducing risk of heart attack and stroke, most notably statins.

The first commercially available test for MPO levels was approved by the U.S. Food and Drug Administration a year ago, Hazen said. "Its first intended use is for evaluating people with a history of chest pain, people who go to the emergency room or cardiologist," he said. His hope is that it eventually will become a standard screening tool.

"We believe it is potentially of utility for people who you don't know may be at risk," he said.
A high MPO reading now indicates that the physician should concentrate on reducing known risk factors, but MPO itself could eventually become a target of drug treatment, he said.

"One fascinating aspect of this study is that this marker of inflammation precedes by nearly a decade the development of clinical coronary disease," Dr. Christopher Cannon, an associate professor of medicine at Harvard Medical School, said in a statement. "This suggests MPO could be used to catch the disease in a very early stage and help in true prevention of coronary artery disease."

MPO might also be a marker for unstable plaque, deposits that can erupt to emit artery-blocking fragments, Cannon added. "More study is needed, but among hundreds of markers tested to date, MPO looks like a keeper that will one day become part of clinical care," he said.

More information
The known risk factors for cardiovascular disease are described by the American Heart Association.

The Fairy Tale of E-coli Causing Sickness and Death

This was an email sent to me today concerning E-coli from spinach causing sickness or even death. It came as a result, I am quite sure, of the AOL news coverage and the hour-long CNN documentary which has been running all weekend about the spinach scare in 2006, farming practices, the problems of the FDA, the wrongly theorized cause, the supposed remedies, and lawsuits and so on.

It also highlighted the death of an elderly woman and the near-death of a little girl. I am always a bit suspicious and fearful of news media, like politicians, who spend too much time telling me what to be afraid of and who to blame." This is especially true when most of the accompanying ads seem to be from the pharmaceutical industry.

I am sharing with you my thoughts and response to questions. The host and interviewer of the piece was Dr. Sanjay Gupta, CNN's medical correspondent.

Here is the email letter:
"Dear Dr. Young "I was just wondering if the "germ" finds a friendly environment (over acidic), can it multiply and create more waste and therefore there is a possibility of exposure that leaves an acidic body in jeopardy.

"Obviously E-coli has been used for ages in classrooms (because it doesn't take much to provide it with the necessary ingredients for quick replication for observation) without hurting anyone, but if for some reason, some crazy kid decided to lick his slide and the internal terrain was compromised already, would the e-coli (or any other bacteria) then be able to replicate internally and produce enough waste to tip the balance (though I would have thought it would take ages)? Or is that really out of the question? Clearly the focus is bas-ackwards (as they say) in western etiology.

"When a group of kids who have been mistakenly identified as being "struck" by E-coli from a bad meat source, is it simply that the "'bad" (is there any good? : ) meat has become so acidic that it is like drinking industrial solvents? Would chemical tests of the suspect sources reveal the problem? Biological interpretations appear to be just wrong.
"Thank you so much for taking the time to answer these!"
Sally

Dear Sally: Thank you for your email questions. I have stated in my writings that germs (the "germing" process) cannot cause disease but "germs" themselves do produce digestive (enzymes) or metabolic waste products called exotoxins and mycotoxins or simply acids that contribute to disease states.

I have further stated that there is only one cause of sickness, dis-ease and death and that is the over acidification of the tissues (latent tissue acidosis) and then blood (compensated acidosis and then decompensated acidosis) due to an inverted way of living, eating and thinking.

Your question of whether or not bacteria can cause disease is an important question that has been debated for over 100 years. As you know, the French scientist, Antione BeChamp, an adversary of Louis Pasteur, said, "the germ is nothing; the terrain is everything."

Maintaining the healthy alkaline environment or terrain of the human body is critical for good health and for the prevention of any disease. The human body is alkaline by design and acidic by function. That is, the body is designed to run on primarily alkaline fuel because all bodily functions create acids which must be largely neutralized to protect the body itself from the acidic creation of disease and dis-ease.

The body maintains this alkaline pH design at 7.365 by eliminating gastrointestinal and metabolic acids through urination, perspiration, defecation and respiration. When we eat anything, including highly alkaline spinach, there will be residues of acids that can be easily buffered from the sodium bicarbonate produced and released in the stomach. So what comes first the bacteria or the acid? What we have here is the chicken or the egg scenario. I would suggest to you that everything is the prey of life and nothing is the prey of death. What can be nourished can be consumed and everything is simply trying to live.

Since our bodies run on energy in the form of electrons, the by-products of energy consumption is always acid. When acids from the process of metabolism are not properly eliminated, they can spoil our cells that make up our tissues that then gives rise to biological transformations known as bacteria.

So the answer to the question, "what comes first the bacteria or the acid?" the answer is clearly the ACID. Acid is the bi-product of energy being used or consumed. Bacteria is then a by-product of energy being consumed like the smoke from a fired gun, of spoiling or degenerating matter not the cause of the spoiling or degenerating matter. ACID is the only cause for spoiling of degenerating matter or tissue! In today's headline on AOL News it said, "Two More Deaths Possibly Linked to Tainted Spinach." A key word in this headline is "possibly" which infers that scientific investigators just don't know! And I believe that they know that they don't know. But they are going to try and calm your fears--and so they are going to come up with some sort of explanation that they can sell to the public.

But I am convinced that tainted or fermenting spinach which would contain very little amounts of oxalic acid and not enough to make one sick and it would ordinarily be neutralized by the sodium bicarbonate secreted in the mouth, stomach and intestines. Why? Because if spinach is that tainted or fermenting it would have a terrible smell, a terrible taste, and unlikely that anyone in their right mind would eat it. States of ultimate sickness, disease and then death comes as a process of poor lifestyle and dietary choice that then lead to a state of over acidity. The oxalic acid from a few leaves of Spinach could not possibly shut down the kidneys.
Now consider this: Most people get their spinach from sealed plastic bags designed to keep the spinach fresh for awhile. My bet would be that of the 250 or so spinach leaves in that one bag, NO SINGLE LEAF came from even the same plant. By the time the leaves are separated from the plant, washed and rewashed, tumbled and tossed, run over the multiple conveyer belts, those leaves came from all over the farm field, and sometimes from different truck loads and possibly even different fields--all in the same bag at your grocery store.

Have you ever seen the size of those commercial spinach fields? They look like a square mile or bigger. And there is field after field after field. Perhaps we are sophisticated enough to track a bag from the consumer, back to the store, back to the packager, and back to the commercial farmer, and maybe even back to one or two farm fields. But the chance that the FDA or any governmental agencies is sophisticated enough to isolate e-coli down to a few plants or area of a field is beyond my comprehension and certainly my confidence in the U.S. government.
In that enormous field, whatever they found, it is my guess that they would have found approximately the same thing anywhere in the field. And they could go next farm over and find the same results. Thousands of bacteria are everywhere as a product of evolution and a stage of life transforming.

You say the spinach field was too close to a field of cattle? Have you ever driven through California or most other states and looked at the farms? There are thousands of cattle fields and hog farms in proximity to fields of trees, plants and vegetables. There's e-coli everywhere. You have had plenty of e-coli come and go in your body. Fifteen million e-coli bacteria can sit on the head of a pin. I also believe that a hundred thousand people ate spinach leaves from the same field, and if there was some E-coli present, thousands and thousands of people ate those leaves and did not get sick.

What I do know and what I do believe is that many people could conceivable had perhaps some miniscule amount of bacteria, as we all do, from whatever source, and yet, the blood cells, tissues, and rivers/fluids of these peoples' bodies were acidic to begin with.

This internal-external distinction is important because it helps us in the treatment of the dis-ease as we change our focus from the bacteria to the state of over-acidity pH versus the actual alkaline pH of the fluids of the body. And if someone is taken to the hospital with whatever symptoms, they are then treated with a myriad of acidic components, including antibiotics, adding fuel to a fire already started. Rather than using acidic drugs to kill some harmless bacteria, the focus should change to reestablishing the alkaline internal pH environment with alkaline buffers such as sodium bicarbonate.

But hospitals do not do that because they are operating from the same wrong-headed theory as are many governments of the world, U.S. health agencies, medical schools, research laboratories, and lastly the 1,000 pound pharmaceutical gorillas that--along with your tax dollars--fund the whole she-bang.

To suggest that those individuals died from E-coli found in the kidney is like blaming the smoke from a fired gun as the cause of death. Logically we know that smoke from a fired gun cannot kill. We can even argue that it is not the bullet that can kill. It is the person that is pulling the trigger that causes the gun to be fired that causes the release of the bullet and then the residue of smoke. E-coli is the smoke. The bullet is the acid. And the triggering factor is the individual's lifestyle and dietary choices.

Not for a moment do I believe that anyone, unless staving to death, would eat spoiled fermenting smelly and awful tasting spinach. I do not believe that people are that silly, and I am not about to believe the ridiculous claims that spinach was the possible cause of death as suggested by western germ theory scientists. To justify their claims, these medical savants are now saying that E-coli is the possible villain in this fairy tale by suggesting that it is coming from migrant workers who are urinating and defecating in the fields around the spinach, or the nearby cattle and their excrement, or the pig farm, or the water run off that soaked an area of the field.

I can hardly contain myself from laughing out loud when organic farmers are using chicken excrement to fertilize the fields of spinach and other vegetables and fruits, and it certainly is not all "treated" fertilizer. Here at Rancho del Sol, we have used chicken excrement in and around our organic grapefruit and avocado trees for its oxygen and nitrogen components. This is what all organic farmers use. So what would be worse, human excrement or chicken excrement used to fertilize? The point is, we must focus on the cause not the effect and the cause will always be where you find the poison, or the acid, not the "germ" or the "germing process". As for Legionnaire's disease this also is not caused by bacteria. It is caused from over indulging in acidic foods and drinks. And plenty ate the same food and didn't get sick. And there are plenty of those who were sick that had been diagnosed with Legionnaire's where no bacteria could be found. The reason? Acid makes us sick not bacteria.

This is also the case with individuals diagnosed with HIV/AIDS. They are sick but there is no virus present! So what is the cause? It can only be from an over acidic environment. So, we need to look at the acid from our lifestyle and dietary choices.

The acid from the beverages we drink such as tea, coffee and alcohol. The toxins from meats that release nitric, uric, sulfuric, and phosphoric acids. Or the toxins from sugar like acetlyaldehyde or lactic acids. These are the true culprits or poisons that make us sick, tired and fat that lead to our eventual death. Finally you asked the following questions: The first was...I was just wondering that when the germ finds a friendly environment (over acidic), can it multiply and create more waste and therefore is there a possibility of exposure that leaves an acidic body in jeopardy. The word "germ" comes from the German language which means to sprout or germinate. Allow me to digress a moment. Germs are not really nouns, even though we think of them as "things" but they are not; "germ" should be a verb--or a noun derived from a verb. I think it should be a gerund if I remember my English correctly. A word that ends in "ing." It's not a thing so much as it's an activity. It should be called "germing." Instead we say germination and germinating.

"Germs" are the germinating function of changing matter and are NOT species specific, that is, they do note mate or reproduce. The reality is that germs are not things but actions or reactions from a changing environment. The germ or germination or germing is the expression of that change in matter and should never be classified. Simply, E-coli is a stage of transforming matter and not a reproduction due to an over acidic environment.

E-coli is the change of matter or tissue in a changed environment that is pH sensitive. It is no different than taking water, a liquid and seeing the change that takes place when we change the temperature to zero degrees Celsius and the water changes to ice, a solid. It is still water but in a different form. And so it is with E-coli. E-coli is a form of matter that is born out of the cell when the pH of the environment becomes acidic.

The second question was...obviously E-coli has been used for ages in class rooms (because it doesn't take much to provide it with the necessary ingredients for quick replication for observation) without hurting anyone, but if for some reason some crazy kid decided to lick his slide and the internal terrain was compromised already, would the e-coli (or any other bacteria) then be able to replicate internally and produce enough waste to tip the balance (though I would have thought it would take ages)? Or is that really out of the question? Clearly the focus is bas-ackwards (as they say) in western etiology? Once again germs cannot cause disease even if the child licks the slide. This experiment was done many years ago when Claude Bernard a French physiologist drank a glass of cholera bacteria with little affect other than some nausea. In fact, to prove my point I am willing to eat E-coli on fresh spinach leaves for CNN if they are willing and ready for the TRUTH! Another question was....when a group of kids who have been mistakenly identified as being "struck" by E-coli from a bad meat source, is it simply that the "bad" meat has become so acidic that it is like drinking industrial solvents? Industrial solvents differ greatly, but yes, depending upon some variables, eating any meat is highly acidic and would be like drinking industrial solvent, assuming their quantities and other factors were similar. Another question was....would chemical tests of the suspect sources reveal the problem?

Yes, if tested you would find an increase of specific acids in the suspected sources. Question....are biological interpretations....just wrong? You are right in your suspicions. Biological interpretation is wrong because scientists are focused on the matter rather than focused on the environment around the matter. It comes back to the fish bowl metaphor. When the fish is sick, do you treat the fish or change the water? Western medical science is focused on the fish, treats the fish and then neglects to clean up the environment not realizing that the fish is only as healthy as the environment it is swimming in.

This is true with the fluids of our body. If we find E-coli in the tissues, this is a transformation of the tissues due to the acidic fluids found in and around that tissue. There is no infection, only an outfection of matter giving birth to bacteria due to fluid acidosis. The key to staying healthy is to eat fresh organic greens whenever possible, to build healthy blood, and to help maintain the alkaline pH design of our body.

That includes eating lots of fresh organic spinach! Stay away from the acidic foods, liquids, supplements, and treatments. And especially stay away from those faulty or "acidic" theories of western scientific thought that are based upon a false belief that "germs" cause disease -- it could kill you. This fairy tale of E-coli causing sickness and death is just over the top, it smells of big money, and I see lots of dubious irradiation cost and solutions just down the road. Kindest Regards, Robert O. Young Ph.D.

What is the Cause of Cancer and Where Does it Begin?

During Week 2 of our Thursday night teleseminar we answered several questions. The following is an overview of those questons and answers.1) What is the origin of cancer or where does cancer begin?

Cancerous tissue, above all other consequences of choice, has countless secondary causes. But even for a cancerous condition there is only ONE PRIME ORIGIN and CAUSE.

I have simply summarized this origin and cause of cancerous tissue in a few words. The prime origin and cause of cancerous tissue is the over-acidification of the blood then the tissues due to lifestyle and dietary choices. A cancerous tissue begins with our choices of what we eat, what we drink, what we think and how we live. Cancer is a liquid and this liquid is a toxic waste product of metabolism or energy consumption.

In 1966, Dr. Otto Warburg, who won the Nobel Prize in Medicine in 1931 for his discovery of the cause of cancer delivered a lecture at an annual meeting of Nobelists at Lindau, Germany. In his speech he described the primal cause of cancer as follows: "The prime cause of cancer is the replacement of the respiration of oxygen in normal body cells by a fermentation of sugar.

All normal body cells meet their energy needs by respiration of oxygen, whereas cancer cells meet their energy needs in great part by fermentation. All normal body cells are thus obligate aerobes, whereas all cancer cells are partial anaerobes. From the standpoint of the physics and chemistry of life this difference between nomal and cancer cells is so great that one can scarely picture a greater difference.

Oxygen gas, the donor of energy in plants and animals is dethroned in the cancer cells and replaced by an energy yielding reaction of the lowest living forms, namely, a fermentation of glucose."The following is a summary of understanding cancerous tissues:Cancer is not a cell but a poisonous acidic liquid.

A cancer cell, is a cell that has been spoiled or poisoned by metabolic or gastrointestinal acids.

A tumor is the body's protective mechanism to encapsulate spoiled or poisoned cells from excess acid that has not been properly eliminated through urination, perspiration, defecation or respiration. The tumor is the body's solution to protect healthy cells and tissues.

Cancer is a systemic acidic condition that settles at the weakest parts of the body -not a localized problem that metastases. Metastases is localized acids spoiling other cells much like a rotten apple spoiling a bushel of healthy apples.There is no such thing as a cancer cell.

A cancer cell was once a healthy cell that has been spoiled from acid.The tumor is not the problem but the solution to protect healthy cells and tissues from being spoiled from other rotting cells and tissues.The only solution to the acidic liquids that poison body cells causing the affect that medical savants call cancer is to alkalize and energize the body.

In conclusion, the human body is alkaline by design and acidic by function! If we desire a healthy body we must maintain that alkaline design.

2) Does diet and lifestyle have anything to do with cancer?

Absolutely! Cancer is not something we get it is something we do as a consequence of daily choice of what we eat, what we drink, what we think and how we live. We either have an alkaline lifestyle and diet and enjoy a fit and healthy body or we have an acidic lifestyle and diet and experience the aches, pains and suffering from metabolic acids.

The former US Surgeon General, C. Everett Koop, had this to say about diet:"YOUR CHOICE OF DIET CAN INFLUENCE YOUR LONG TERM HEALTH PROSPECTS MORE THAN ANY OTHER ACTION YOU MIGHT TAKE."

3) If cancer is preventable how do we prevent it?

I have said many times that the cure for cancerous tissue will not be found in its treatment but in its prevention. That prevention can only be obtained by making healthier lifestyle and dietary choices. A cancerous condition is the consequence of choice.

For example, if you want to reduce your risk for cancereous tissue of the lung by 100%, then stop smoking and stop associating or working around people that do smoke. Secondary smoke is just as acidic and damaging to the lung tissue. If don't want a cancerous liver then stop drinking alcohol and carbonated drinks. If you don't want a cancerous pancreas then stop eating the acid sugar. If you don't want a cancerous bowel then stop eating protein.

It is that simple. The following are a few research studies from around the world that substantiate my own findings:Study: Human study at Harbin Medical College in ChinaResults: CABBAGE was the most important single food in reducing the risk of stomach cancer

Study: Italian study on SmokersResults: Smokers who consumed GREEN LEAFY and other VEGETABLES had a THREE FOLD REDUCTION in their risk of lung cancer with smokers who rarely ate vegetables.Study: Hebel Cancer Institute in ChinaResults: GARLIC, ONION AND TOMATO had the ability to INHIBIT the CELL MUTATION caused by common chemotherapeutic drugs... this is based on conclusive evidence that chemotherapy drugs cause cell mutations and lead to other types of cancers later in life.

Study: Mayo Clinic
Results: Cancer patients receiving radiation therapy can benefit dramatically from optimal VEGETABLE based diets.
Study: University of Athens School of Medicine in Greece
Results: Women who consumed the LOWEST level of vegetables had 10 TIMES the rate of BREAST CANCER compared to women consuming the HIGHEST level of vegetables.

Study: Human study in AustraliaResults: Consumption of CABBAGE, CARROTS AND GREEN LEAFY VEGETABLES substantial protection against COLON CANCER.Study: Aichi Cancer Institute of JapanResults: Eating VEGETABLES reduced the risk of CERVICAL and BREAST CANCER in women.

Study: Cancer Control Agency of British ColumbiaResults: Eating VEGETABLES dramatically reduced incidence of BREAST CANCER.

4) If I have cancer, such as colon, lung, or prostate cancer can I reverse it naturally?

The answer to this question is absolutely! Once you understand the cause of ALL cancerous tissues as latent tissue acidosis you can then begin the process of reversing, regenerating and preventing the consequences of acidic choices by making healthier alkaline choices. The protocol for a healthier and energetic body, free from all sickness and dis-ease, is found in Chapter Eleven of our latest book, "The pH Miracle for Weight Loss."In closing, I would like to share with you my vision of medicine in the 21st century.

My vision of the relative purpose of medicine is to include prevention of illness and promotion of health and fitness rather than focusing all our attention on the diagnosis and treatment of disease. I believe the ultimate purpose of medicine is to help people discover something fundamental within themselves.

And that is the awareness that the true source of well-being, joy, and contentment that we all seek lies within one's mind and heart - the emotions and the spirit - not in the physical world. This is important, so we can all begin to be freed from the process of grasping for happiness in this physical world.

To support this approach, I believe we must begin to embrace a more spiritual vision of ourselves and of humanity as a whole. While providing great love, care and attention to the physical body, medicine can then and only then can we help people discover the nonphysical, spiritual dimensions of themselves. When this happens, we can all live and work with less fear, stress, grasping to preserve the physical body at all costs - we can truly be free.

Antioxidants (such as vitamins A, C, E, and beta-carotene; flavonoids, and OPCs)

Antioxidants (such as vitamins A, C, E, and beta-carotene; flavonoids, and OPCs) are compounds found in whole foods that neutralize free radicals.

Every time we breathe, we are invaded by free radicals—highly reactive molecules produced by cigarette smoke, pollution, toxic chemicals, and the body's normal process of metabolizing air and food.

These free radicals can wear down the immune system, making us more susceptible to illness and disease.

more info: www.dreddyclinic.com/vitamins/vitamins-index.htm

Dr. Robert O. Young's New Biology, most simply stated, is that the over-acidification of the body is the single underlying cause of all disease.

Dr. Robert O. Young's New Biology, most simply stated, is that the over-acidification of the body is the single underlying cause of all disease.

In contrast, the old biology, based on the work of Louis Pasteur in the late 1800s, stems from the idea that disease comes from germs which invade the body from the outside. Dr. Young has found that when the body is in healthy alkaline balance, germs are unable to get a foothold.

Think of your body as a fish tank. Think of the importance of maintaining the integrity of the internal fluids of the body that we "swim" in daily. Imagine the fish in this tank are your cells and organ systems bathed in fluids, which transport food and remove wastes.

Now imagine we back up a car and put the tailpipe up against the air intake filter that supplies the oxygen for the water in the tank. The water becomes filled with carbon monoxide, lowering the alkaline pH, creating an acidic pH environment, and threatening the health of the "fish," your cells and organs.

What if we throw in too much food or the wrong kind of food (acid-producing food like dairy, sugar, and animal protein) and the fish are unable to consume or digest it all, and it starts to decompose and putrefy?

Toxic acid waste and chemicals build up as the food breaks down, creating more acidic byproducts, altering the optimum alkaline pH.

Basically, this is a small example of what we may be doing to our internal fluids every day. We are fouling them with pollution, smoking, drugs, excessive intake of food, over-consumption of acid-forming foods, and any number of transgressions which compromise the delicate balance of our internal alkaline fluids.

Some of us have fish tanks (bodies) that are barely able to support life, yet we somehow manage to struggle from day to day, building more severe imbalances until there is the inevitable crash and debilitating chronic, disturbing and disorganizing symptoms to deal with.

The pH level (the acid-alkaline measurement) of our internal fluids affects every cell in our bodies. Extended acid imbalances of any kind are not well tolerated by the body. Indeed, the entire metabolic process depends on a balanced internal alkaline environment.

A chronically over-acidic pH corrodes body tissue, slowly eating into the 60,000 miles of veins and arteries like acid eating into marble. If left unchecked, it will interrupt all cellular activities and functions, from the beating of your heart to the neural firing of your brain. In summary, over-acidification interferes with life itself leading to all sickness and disease!

How do you know if you're overly acidic?

Fat is an Acid Problem!

Perhaps one of Dr. Young's most well known discoveries is his theory of the cause of overweight. He has shown that fat is actually an over-acidification problem. What does that mean?

The body creates fat cells to carry acids away from your vital organs, so these acids literally don't choke your organs to death. Fat is saving your life! Fat is actually a response from the body to an alarming over-acidic condition.

What about Underweight?

At the other end of the health spectrum, the yeast and fungus produced within an overly acidic body can feed on your nutrients and reduce the chemical and mechanical absorption of everything you eat by as much as 50%.

This causes many people to become excessively thin, which is no healthier than becoming overweight. Without protein, your body cannot rebuild new tissues or produce enzymes, hormones, or hundreds of other chemical components necessary for cell energy and organ activity. Fatigue, illness, and body weight changes are the results.

An underweight person may loose a little more weight as their body chemistry stabilizes. As their body normalizes, they will begin to gain towards their ideal weight.

Healthy bodies are not overweight or underweight. A healthy body naturally maintains its own ideal weight. As alkalizing and oxygenation begins to take place, the body naturally begins to seek its own ideal weight.

For more information on weight gain or weight loss go to: http://www.phmiracleliving.com/audios.htm or read the pH Miracle for Weight Loss

Related Courses
· Live Blood Analysis (3 days)
· Live Blood Analysis (6 days)
· Live Blood Analysis (80 hours)
· Live Blood Analysis online course (1year)
· Colon Hydrotherapy Course 45 hours (6 Days)
· Cleansing Combo Pack
· Microscope Equipment

What is cancer?

Good to Know Information:Q&A from Dr. Young regarding: Cancer

1) What is Cancer? Cancer is an acidic liquid from metabolism that spoils and ferments the human cell.

2) Is cancer a mutant cell? NO. Human cells do not mutate they transform and adapt to their environment. Some of the stages ofthis transformation gives rise to the birth of bacteria, then yeastand finally mold.

3) Is cancer caused by a virus, bacteria, yeast or mold? No. Avirus, bacteria, yeast or mold are biological transformations ofwhat use to be an organized healthy cell. Germs are not the causeof disease but the evidence of an over-acidic environment.

4) What is the number two cause of death in women? This would becancerous breast tissue. When the blood is charged with metabolicacids that have not been properly eliminated they are thrown outinto the fatty tissues.

When acids are thrown out into the fatty breast tissue this causesspoiling of the breasts. To prevent the spoiling of the breaststhe body buffers these acids with calcium causing breast stones ormicro-calcifications.

If the spoiling continues the body will encapsulate the rottingbreast tissue forming a tumor to protect the healthy tissue. Calcifications and tumor formation is the body's way of protectingitself and the healthy tissue from toxic metabolic acids or fromsystemic spoiling.

5) What is the cause of prostate cancer? Prostate cancer is acondition of systemic acidosis that has localized in the prostategland. Prostate cancer is the spoiling or rotting of the prostategland form over acidity. There is no other cause.

6) Is cancer a noun or an adjective? There is no such thing as acancer cell -- there are only acidic or cancerous cells. The wordcancer does not explain the true nature of the cell and what ishappening. Cancer is an adjective not a noun. Cancer is somethingwe do not something we get! Cancerous tissue is an expression ofpoor acidic lifestyle and dietary choice. For example, if yousmoke, the acids from the smoke will spoil your lungs giving riseto cancerous lung tissue. If you eat the acid sugar it will spoilyour breasts or prostate.If you eat meat, the acids (nitric, uric, suphuric and phosphuric) from meat will spoil and rot your bowels giving rise to cancerousbowels.

7) Are tumors good or bad? Tumors are good and are helping toprotect healthy cells and tissues from cancerous or spoiled rottingcells and tissues. Just like one rotten apple will spoil a bushelof apples so one rotten acidic cell will spoil a bushel of healthycells. To stop the spoiling of cells from metabolic acids the bodyforms a tumor and encapsulates the spoiled cells as a protectionfor the healthy cells. All tumors are made from fibrin the samematerial that clots are blood so we don't bleed to death. Youcould say, tumors are saving life from acidic lifestyle and dietarychoices.

8) What role does the lymphatic system play in cancer? Thelymphatic system is responsible for removing excess acids in thetissues out through the pores of the skin through perspiration orback into blood circulation to be eliminated through urination. Ifyou want to be healthy you have to pee or sweat your way there!

***Japanese researchers found that workers on rotating shifts werefour times more likely to develop prostate cancer than thoseworking regular hours, whether on day or night shifts.Shift work has also been linked to an in creased risk of breast andbowel cancers.The study, which examined more than 14,000 workers over eightyears, also found that night shift workers were at a slightlyincreased risk of prostate cancer. Eighty percent of the workersstudied worked daytime hours, 7 percent worked nights, and about 13percent rotated their work schedules from night to day.The reason for the effects for in creased risk for breast, prostateand bowel cancer may be linked to the over acidic foods and drinksingested by night shift workers which will also affect theendocrine system which regulates the body's energy needs.

American Journal of Epidemiology September 15, 2006; 164(6): 549-555
from Dr Young

Heavy Metals Sources and Effects

Heavy Metals - Sources and Effects
order here:

ALUMINUM
Alum, aluminum foil, animal feed, antacids, aspirin, auto exhaust, baking powder, beer, bleached flour, cans, ceramics, cheese, cigarette filters, color additives, construction materials, cookware, cosmetics, dental amalgams, deodorants, drinking water, drying agents, dust, insulated wiring, medicinal compounds, milk products, nasal spray, pesticides, pollution, salt, tap water, tobacco smoke, toothpaste, treated water, vanilla powder.

ALS, Alzheimer's, anemia, appetite loss, behavioral problems, cavities, colds, colitis, confusion, constipation, dementia, dry mouth, dry skin, energy loss, excessive perspiration, flatulence, headaches, heartburn, hyperactivity, inhibition of enzyme systems, kidney dysfunction, lowered immune function, learning disabilities, leg twitching, liver dysfunction, memory loss, neuromuscular disorders, numbness, osteoporosis, paralysis, Parkinson's disease, peptic ulcer, psychosis, reduced intestinal activity, senility, skin problems, spleen pain, stomach pain, weak and aching muscles

ARSENIC
Burning of arsenate treated building materials, coal combustion, insect sprays, pesticides, soils (arsenic rich), seafood from coastal waters, especially muscles, oysters and shrimp

Abdominal pain, anorexia, brittle nails, diarrhea, nausea, vomiting, chronic anemia, burning in mouth / esophagus / stomach / bowel, confusion, convulsions, dermatitis, drowsiness, enzyme inhibition, garlicky odor to breath / stool, hair loss, headaches, hyper-pigmentation of nails and skin, increased risk of liver / lung / skin cancers, low grade fever, mucous in nose and throat, muscle aches / spasms / weakness, nervousness, respiratory tract infection, swallowing difficulty, sweet metallic taste, throat constriction

CADMIUM
Airborne industrial contaminants, batteries, candy, ceramics, cigarette smoke, colas, congenital intoxication, copper refineries, copper alloys, dental alloys, drinking water, electroplating, fertilizers, food from contaminated soil, fungicides, incineration of tires / rubber / plastic, instant coffee, iron roofs, kidney, liver, marijuana, processed meat, evaporated milk, motor oil, oysters, paint, pesticides, galvanized pipes, processed foods, refined grains / flours cereals, rubber, rubber carpet backing, seafoods (cod, haddock, oyster, tuna), sewage, silver polish, smelters, soft water, solders (including in food cans), tobacco, vending machine soft drinks, tools, vapor lamps, water (city, softened, well), welding metal

Alcoholism, alopecia, anemia, arthritis (osteo and rheumatoid), bone disease, bone pain in middle of bones, cancer, cardiovascular disease, cavities, cerebral hemorrhage, cirrhosis, diabetes, digestive disturbances, emphysema, enlarged heart, flu-like symptoms, growth impairment, headaches, high cholesterol, hyperkinetic behavior, hypertension, hypoglycemia, impotence, inflammation, infertility, kidney disease, learning disorders, liver damage, lung disease, migraines, nerve cell damage, osteoporosis, prostate dysfunction, reproductive disorders, schizophrenia, stroke.

COPPER
Birth control pills, congenital intoxication, copper cookware, copper IUDs, copper pipes, dental alloys, fungicides, ice makers, industrial emissions, insecticides, swimming pools, water (city / well), welding, avocado, beer, bluefish, bone meal, chocolate, corn oil, crabs, gelatin, grains, lamb, liver, lobster, margarine, milk, mushrooms, nuts, organ meats, oysters, perch, seeds, shellfish, soybeans, tofu, wheat germ, yeast

Acne, adrenal insufficiency, allergies, alopecia, anemia, anorexia, anxiety, arthritis (osteo & rheumatoid), autism, cancer, chills, cystic fibrosis, depression, diabetes, digestive disorders, dry mouth, estrogen dominance, fatigue, fears, fractures, fungus, heart attack, high blood pressure, high cholesterol, Hodgkin's disease, hyperactivity, hypertension, hyperthyroid, hypoglycemia, infections, inflammation, insomnia, kidney disorders, libido decreased, lymphoma, mental illness, migraines, mood swings, multiple sclerosis, myocardial infarction, nausea, nervousness, osteoporosis, panic attacks, paranoia, phobias, PMS, schizophrenia, senility, sexual dysfunction, spacey feeling, stuttering, stroke, tooth decay, toxemia of pregnancy, urinary tract infections, yeast infections

IRON
Drinking water, iron cookware, iron pipes, welding,. foods: blackstrap molasses, bone meal, bran, chives, clams, heart, kidney, leafy vegetables, legumes, liver, meat, molasses, nuts, organ meats, oysters, parsley, red wine, refined foods, shellfish, soybeans, wheat germ, whole grains

Amenorrhea, anger, rheumatoid arthritis, birth defects, bleeding gums, cancer, constipation, diabetes, dizziness, emotional problems, fatigue, headache, heart damage, heart failure, hepatitis, high blood pressure, hostility, hyperactivity, infections, insomnia, irritability, joint pain, liver disease, loss of weight, mental problems, metallic taste in mouth, myasthenia gravis, nausea, pancreas damage, Parkinson's disease, premature aging, schizophrenia, scurvy, shortness of breath, stubborness

LEAD
Ash, auto exhaust, battery manufacturing, bone meal, canned fruit and juice, car batteries, cigarette smoke, coal combustion, colored inks, congenital intoxication, cosmetics, eating utensils, electroplating, household dust, glass production, hair dyes, industrial emissions, lead pipes, lead-glazed earthenware pottery, liver, mascara, metal polish, milk, newsprint, organ meats, paint, pencils, pesticides, produce near roads, putty, rain water, pvc containers, refineries, smelters, snow, tin cans with lead solder sealing (such as juices, vegetables), tobacco, toothpaste, toys, water (city / well), wine

Abdominal pain, adrenal insufficiency, allergies, anemia, anorexia, anxiety, arthritis (rheumatoid and osteo), attention deficit disorder, autism, back pain, behavioral disorders, blindness, cardiovascular disease, cartilage destruction, coordination loss, concentration loss, constipation, convulsions, deafness, depression, dyslexia, emotional instability, encephalitis, epilepsy, fatigue, gout, hallucinations, headaches, hostility, hyperactivity, hypertension, hypothyroid, impotence, immune suppression, decreased IQ, indigestion, infertility, insomnia, irritability, joint pain, kidney disorders, learning disability, liver dysfunction, loss of will, memory loss (long term), menstrual problems, mood swings, muscle aches, muscle weakness, muscular dystrophy, multiple sclerosis, myelopathy (spinal cord pathology), nausea, nephritis, nightmares, numbness, Parkinson's disease, peripheral neuropathies, psychosis, psychomotor dysfunction, pyorrhea, renal dysfunction, restlessness, retardation, schizophrenia, seizures, sterility, stillbirths, sudden infant death syndrome, tingling, tooth decay, vertigo

MERCURY
Adhesives, air conditioner filters, algaecides, antiseptics, battery manufacturing, body powders, broken thermometers, burning newspapers and building materials, calomel lotions, cereals, congenital intoxication, cosmetics, dental amalgams, diuretics, fabric softeners, felt, floor waxes, fungicides, germicides, grains, industrial waste, insecticides, laxatives, lumber, manufacture of paper and chlorine, medications, mercurochrome, paints, paper products, pesticides, photoengraving, polluted water, Preparation H, psoriasis ointment, seafoods (especially tuna and swordfish), sewage disposal, skin lightening creams, soft contact lens solution, suppositories, tanning leather, tatooing, water (contaminated), wood preservatives

Adrenal dysfunction, allergy, alopecia, anorexia, anxiety, birth defects, blushing, brain damage, cataracts, cerebral palsy, poor coordination / jerky movements, deafness, depression, dermatitis, discouragement, dizziness, drowsiness, eczema, emotional disturbances, excess saliva, fatigue, gum bleeding and soreness, headaches (band type), hearing loss, hyperactivity, hypothyroidism, forgetfulness, immune dysfunction, insomnia, irritability, joint pain, kidney damage, loss of self-control, memory loss, mental retardation, metallic taste, migraines, nervousness, nerve fiber degeneration, numbness, pain in limbs, rashes, retinitis, schizophrenia, shyness, speech disorders, suicidal tendencies, tingling, tremors (eyelids, lips, tongue, fingers, extremities), vision loss.

NICKEL
Butter, fertilizers, food processing, fuel oil combustion, hydrogenated fats and oils, imitation whipped cream, industrial waste, kelp, margarine, oysters, stainless steel cookware, tea, tobacco smoke

Anorexia, kidney dysfunction, apathy, disruption of hormones, fever, hemorrhages, headache, heart attack, intestinal cancer, muscle tremors, nausea, oral cancer, skin problems, vomiting
©2006 World Health Products, LLC

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