Boil Your Unpeeled Carrots for Maximum Nutrition

Carrots provide the most nutrients, such as beta-carotene, which converts in your body to vitamin A, when they're left whole and boiled, experts say. Purple, red, yellow and white varieties, being developed for more nutrition, may soon appear in a market near you.

June 19, 2017

Story at-a-glance

• One of the best examples of how crucial it is to cook carrots correctly is that it boosts their cancer-fighting capabilities by 25 percent due to a compound called falcarinol
• Carrots contain high amounts of carotenoids, which are converted into vitamin A in your body, helping improve your eyesight and more
• Scientists say carrots release the most nutrients when they’re boiled whole, without being peeled, shredded or grated first
• Most people identify them as being orange, but they actually come in a variety of colors, such as purple, red, yellow, white and even black

By Dr. Mercola

There are astonishing arrays of vegetables in the world of every shape and color, each representing an amazing commodity. It's incredible that you can put seeds in the ground, give them adequate sunlight and water, and in a matter of weeks or a few months, you have instant food, which your body needs to thrive.

Vegetables contain vitamins, minerals, nutrients and phytonutrients, such as antioxidants, sulforaphane, isothiocyanates, anthocyanins, carotenoids and a host of other beneficial compounds to provide energy, help your body fight disease, increase your immune function and perform a myriad of other tasks.

Carrots, one of the sweetest vegetables, are also one of the most popular plant-based foods. They're unique for several reasons, but perhaps one of their most important calling cards is beta-carotene, which can't be manufactured in your body, so it needs to come from your diet. In the days of the Romans and Greeks, carrots were believed to be an aphrodisiac, which may be why they purportedly were used more as a "medicine" than a food.

Here's another interesting factoid: Daily Mail reports that the first carrots weren't the orange we're used to seeing today, but were developed to have an orange color as a political tribute to the Dutch House of Orange.

Many of the earliest Dutch citizens were involved in agriculture, and many were known to grow carrots, Tested.com1 reveals, but up to the late 1500s carrots were usually purple, green, white and even black. In the 17th century, when the Dutch republic was formed, carrots with high amounts of orange-hued beta-carotene were cultivated, and they caught on.

Nutrients in Carrots

If you've noticed that "carotene" sounds like "carrot," there's a reason. The word came from Nobel prize-winning scientist German scientist Richard Kuhn,2 who crystallized the carotene compound from carrot roots. Beta-carotene is just one of more than 600 carotenoids, responsible for the pigment in colorful foods like dark leafy greens, tomatoes, egg yolks, fruits and salmon (the most healthy option being wild-caught Alaskan salmon).

Carrots contain higher levels of beta-carotene than any other vegetable or fruit. The reason that's significant is because beta-carotene gives (some) carrots their distinctive orange color, but also converts in your body to vitamin A, which is very good for your vision. You may have heard your mother say eating your carrots would be good for your eyesight, and it happens to be true.

Numerous minerals "up" the health aspects of carrots, such as calcium, phosphorus and magnesium, to help build strong bones and a healthy nervous system.

Calcium is essential for healthy heart muscles; phosphorus is helpful for softening skin and strengthening teeth, hair and bones, while magnesium plays a role in absorbing nutrients, mental development and fat digestion. Carrot consumption is also good for body-beneficial potassium, vitamins C and B6, copper, thiamine and folic acid. Fiber is another benefit, which helps move food through your system for easier elimination and better health overall.

How to Extract the Most Nutrition From Your Carrots

Most people assume eating carrots raw is the way to get the most nutrition,3 but science reveals that's not always the case. It turns out that cooking carrots whole, skin intact, without chopping, slicing, grating, shredding or peeling them, is the best way to obtain the most nutrients when they're eaten (although you should scrub them first to remove surface dirt).

Once they're cooked, they can be chopped in the manner you desire. Just before serving, add a little olive or coconut oil and butter for the highest nutrition, experts say.

Researchers also maintain that boiling carrots in their unchopped state makes them taste better. Nearly 100 volunteers took the taste test, and 80 percent of them came to that conclusion. Independent nutritionist Carrie Ruxton wondered if the same benefits might come from vegetables belonging to the carrot family with a similar size and texture, such as parsnips.

In 2013, Dr. Kirsten Brandt found in an animal study that when rats were fed carrots or isolated falcarinol, they were a third less likely to develop full-scale tumors than the others. More recently, Brandt and colleague Ahlam Rashed, from Newcastle University's School of Agriculture, Food and Rural Development, concluded from another study4 that carrots boiled before being cut contained 25 percent more falcarinol, and as a result, 25 percent more cancer-fighting capabilities, than those chopped beforehand. Daily Mail reported:

"Cut carrots have a higher surface area in contact with the water, resulting in greater loss of nutrients compared with boiling them whole. The heat softens the cell walls in the vegetable, allowing vitamins and falcarinol to leach out. Dr. Brandt said: 'The great thing about this is it's a simple way for people to increase their uptake of a compound we know is good for you. All you need is a bigger saucepan.'"5

Different Veggies Require Different Preparation Methods

Different preparation methods are used on different veggies to get the most nutrition. Rodale's Organic Life asserts:

"Cooking vegetables helps to soften their tough fibrous exteriors and loosen up all the nutritional good stuff that lies inside. In fact, some vegetables, such as tomatoes, are actually more healthful if you eat them cooked, because the process of cooking them boosts their level of the potent antioxidant lycopene.

The only problem is, not all cooking methods are the same. Some boost nutrient content; some take it away. Some add unwanted fat, while others add the crucial amount for your body to absorb all the nutrients in vegetables."6

Broccoli is best steamed for three or four minutes to release the maximum amount of its most beneficial nutrient — sulforaphane — in a process that eliminates epithiospecifier protein, which is heat sensitive and destroys the sulfur. Steaming it briefly also retains the enzyme myrosinase, the agent that converts glucoraphanin to sulforaphane. Further, boiling your broccoli (or microwaving it) eliminates the desirable myrosinase.

Safe Cooking Options to Retain Nutrients

What are some other healthy ways to cook veggies? Griddles or frying pans are one way — if it's stainless steel, titanium, ceramic, glass or enamel. When you use nontoxic pots and pans, most vegetables not only retain the valuable, good-for-you compounds but also make it easy to observe in the process. Rodale's Organic Life7 lists several common methods of preparing veggies, starting with baking:

"Baking, or roasting, is hit or miss. Based on the study results, bake your artichokes, asparagus, broccoli and peppers, all of which retained their antioxidant values, but not your carrots, Brussels sprouts, leeks, cauliflower, peas, zucchini, onions, beans, celery, beets and garlic, which all saw decreases in nutrient levels.

Where baking really shines is with green beans, eggplant, corn, Swiss chard and spinach, all of which saw their antioxidant levels increase after baking. Toss a handful of those veggies into your next casserole."8

• Steaming — Some scientists say tossing veggies with a little oil, such as coconut or avocado oil, used after the heating is finished, helps boost nutrient absorption.
• Sautéing — For some reason, studies don't seem to recommend sautéing, but it's interesting to note that this is the preferred method used by The George Mateljan Foundation, a not-for-profit dedicated to helping people cook and eat for optimal health. In fact, the site notes that it "produces a much richer flavor."9
• Boiling — It only makes sense that if you cover your veggies with water and boil them, many if not most of the nutrition will dissipate. Peas, cauliflower and zucchini, in particular, lose much of what they offer. If you must boil your vegetables, save the nutrient-rich water to use for soup or sauce. Carrots, as previously mentioned, are an exception to this rule.
• Frying — This cooking method is, not surprisingly, the one that fails the test in terms of retaining antioxidants and other nutritive advantages in cooked food. Frying is said to be responsible for food losing between 5 percent and 50 percent of each vegetable's nutrients.

Caveats (Like Carcinogens) to Circumvent When Cooking

Another important caveat: When you want to eat something healthy on one hand and nontoxic on the other, make sure your griddle, skillet, roaster, saucepan or any other tool you use for heating does not have a nonstick chemical coating. It's a toxin looking for a place to happen.

These nonstick options, used since the 1940s, may make cooking convenient, but the bits that peel off over time eventually get into your food and into your system, as well as release toxic fumes when heated to high temperatures. The American Cancer Society notes:

"Perfluorooctanoic acid (PFOA), also known as C8, is another man-made chemical (known as fluorotelomers) … (with) the potential to be a health concern because it can stay in the environment and in the human body for long periods of time. Studies have found that it is present worldwide at very low levels in just about everyone's blood."10

Additionally, many food manufacturers recommend microwaving for convenience, even packaging foods in plastic bags or containers that can be popped into the microwave for "no muss and no fuss." But there are many problems and potential problems with microwave use: Vital nutrients might be lost, antibodies degraded, protein chemistry altered and white blood cells impaired due to thermic effects. Microwaving may also have detrimental effects on your heart.

The second problem is that many people use plastic in microwaves, which may cause chemicals they contain to leach into your food. That's not all: There are two other things to pay attention to regarding the oils you use for cooking, as some have much higher smoke points than others. While olive oil is a great oil to use in salads and other foods, for instance, it's not good for cooking. Coconut oil and butter are much safer fats to use that are also very healthy for you.

The second thing to watch is the temperatures you use when you cook. Be aware that when the heat is too high, it can destroy nutrients and even create the formation of harmful (aka carcinogenic) substances. As in everything else, especially nowadays, it seems, when it comes to the foods you eat, researching as much as possible is only prudent.

Carrot Color Makes a Difference

As mentioned earlier, carrots once came in a rainbow of colors and weren't cultivated to be orange until much later. Adventurous gardeners and horticulturalists are getting into their roots, though, so to speak, and resurrecting carrot colors that are every bit as nutritious, just in different ways. You may have seen some of these colors showing up at local farmers markets, if not in your neighborhood grocery store.

In the cultivation process, scientists have also been exploring ways to breed more nutrients into these many-colored carrots, while at the same time attempting to get consumers more interested.

There have been eye rolls, however, says Philipp Simon, plant geneticist in the horticulture department at the USDA's College of Agricultural & Life Sciences in the University of Wisconsin. He and his team are looking to develop carrot varieties that are unusual in hue but still acceptable to people used to buying orange, while still tasting good and offering health benefits. Healthland,11 Time's food segment, lists the nutritional aspects different carrot hues offer:

• Red — Lycopene and beta-carotene pigment, linked to a lower risk of certain cancers, including prostate cancer
• Yellow — Xanthophylls and lutein are associated with cancer prevention and eye health
• Orange — Beta and alpha carotene pigment provide vitamin A
• White — Mild, with high fiber content
• Purple — Anthocyanin, beta and alpha carotenes may provide extra vitamin A for heart disease protection; have a sweeter and sometimes "peppery" flavor

Healthland adds:

"Thanks to Simon's efforts, carrots today have about 75 percent more beta-carotene (a pigment used by the body to make vitamin A) than the carrots available 25 years ago. His team at the University of Wisconsin partners with USDA's Agricultural Research Service, which supports scientists working on ways to improve Americans' nutritional intake."12

http://articles.mercola.com/sites/articles/archive/2017/06/19/carrots-nutrition.aspx

To microwave or not?

When it comes to food preparation, we are always looking for ways to simplify and shorten the time spent on cooking, and one of the tools meant to make it more convenient to reheat food quickly is the microwave.

BY DATUK DR NOR ASHIKIN MOKHTAR
MARCH 12, 2017

In the United States and other Western countries, the microwave has been a common household item for over 30 years since it was invented after World War II, revolutionising the way food is prepared and cooked.

If you do an Internet search for recipes that use the microwave exclusively to cook a dish, you will find many resources, and this is very convenient for people who live in small, constrained spaces without a proper kitchen.

But while the microwave is an easy-to-use tool, what are the consequences that may arise from long-term usage?

How microwaving works

At the end of World War II, microwaves were invented from military radar technology. It is a type of electromagnetic radiation that moves through air in waves.

On the spectrum of electromagnetic radiation, microwaves are on the low end of the scale, second to radio waves.

Microwaves bounce about the interior of the microwave, causing the water molecules in your food to vibrate millions of times in one second and heating up food quickly.

This is known as dielectric heating. Unlike conventionally cooked foods, items in the microwave are heated from the outside to the inside, and can be uneven if not all parts of the food contain the same amount of water.

The uneven heating of food can cause damage to parts of it and microwaved milk can also kill the antibodies and other nutrients found in breast milk. It is also highly inadvisable for mothers to reheat milk bottles to avoid feeding their babies overheated milk.

Additionally, microwaving creates new compounds not found naturally.

They are known as radiolytic compounds, but not enough is known about the effects these compounds have on our bodies.

Interesting to note is that microwaving is used in gene-altering research to deform and degrade cells, breaking them apart and making them an easy target for microorganisms like viruses and fungi.

If microwaves can do this to food cells, its impact on humans is questionable. However, because the effects of microwaved food on the human body have not yet been fully studied, we aren’t clear of its safety.

What can be concluded from the studies that have been done is that microwaving damages the nutritional value of food.

Here are some examples of detrimental effects of microwaves on the nutrients in your food:

• Broccoli microwaved with some water lost up to 97% of its beneficial antioxidants. In contrast, steamed broccoli lost 11% or less of its antioxidants. (From a study published in the November 2003 issue of The Journal of the Science of Food and Agriculture)

A study published in The Journal of the Science of Food and Agriculture revealed that microwaved broccoli lost up to 97% of its beneficial antioxidants, in contrast to steamed broccoli, which lost 11% or less of its antioxidants. Photo: AFP

• A 1998 Japanese study by F. Watanabe showed that just six minutes of microwave heating turned 30%-40% of the vitamin B12 in milk into an inert (dead) form.

• In a study on garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic’s principle active ingredient against cancer. (From the Journal of Nutrition, 2001)

• A study of the cooking of asparagus spears found that microwaving caused a reduction in vitamin C. (From the Acta Agriculturae Scandinavica)

But food damage is not the only thing to be concerned about.

Packaging that is microwaveable is usually made with a myriad of chemicals like benzene, toluene, polyethylene terpthalate (PET), xylene and dioxins.

At high temperatures, even though the packaging is supposed to be microwaveable, it is likely that chemicals might still leak into the food, and intake of these chemicals presents a health risk.

One of the more hazardous chemicals used in microwavable food is BPA, a plastic that mimics the oestrogen hormone and could cause problems like infertility, low libido and mental disorders.

Practical alternatives

All you need to survive without your microwave is to make some changes in your food habits:

• Plan ahead. Take the meats you want to cook out of the freezer the night before so that you don’t have to defrost your food in the microwave right before you plan to cook it.

• Prepare your meals in advance so that you always have ready-cooked meals available on the days that you’re too busy or too tired to cook.

• Use a toaster oven to heat up your foods instead. Another option is a convection oven.

Both are safe for heating food and are relatively inexpensive appliances.

• Try to add more organic raw food to your diet. There is no need to reheat raw foods, and this is the best way to improve your health over the long run.

Research from the last 30 years on the impact of consuming microwaved food has not been very substantial, but we do have a clearer understanding of how microwaves affect proteins, antioxidants and overall nutritional content of food.

http://www.star2.com/living/viewpoints/2017/03/12/to-microwave-or-not/

Evidence that microwave ovens are a health threat

Healthwise

3 August 2014

The Invisible Danger that Could be
‘Zapping’ Your Good Health!

A majority of American kitchens are equipped with two ovens these days. Most have a traditional oven beneath a cooktop.

But the mania for speed and convenience has resulted in about 90 percent of homes also having a microwave oven.

Many folks love the way this modern marvel can help you quickly unthaw frozen foods… heat an entire prepared meal in two minutes… or produce a quick snack…

But is it possible that millions of us could be sacrificing our good health on the altar of convenience? Keep reading to see important evidence. . .

A main concern is that radiation from a microwave can lead to cancer. But is this true?

That largely depends on whose opinion you decide to listen to.

One school of thought is that the low frequency radiation used in microwaves doesn’t have enough energy to damage your cells and thereby lead to tumor growth.

But you should know there are dissenting voices to this opinion!

In theory, the microwave just steps up molecular movement – the same thing that happens when you boil water or heat something in a conventional oven. That’s all heat is – faster motion at a level far too tiny for us to see.

But according to a survey of the Professional Service Associates (a group of microwave repair servicemen), more than half of microwave ovens two years or older leak levels of radiation 10 percent higher than the safety standards set by the Food and Drug Administration (FDA).

And of course, that begs the question of whether you can trust the FDA’s assessment of what constitutes a ‘safe’ level of radiation. I wouldn’t count on it. If my hunch is right, those older ovens are leaking radiation way above a safe level.

Early Russian studies caused a
government BAN on microwaves!

In 1957, Russia began testing radar microwave emissions and microwave oven cooking. What they discovered led them to issue emission restrictions for radar workers and a ban on microwave ovens in 1976.

Robert O. Becker’s book, The Body Electric, described the health effects caused by microwave radiation, according to the Russian research.

Becker said the Russian researchers used the term “microwave sickness” to describe the effects, which first manifest as low blood pressure and a slow pulse. Later these symptoms were followed by chronic exciting of the sympathetic nervous system (stress syndrome) and high blood pressure.

Other symptoms during this phase include:

Anxiety Dizziness Hair loss Headache Inability to concentrate Nervous tension Sleeplessness Stomach pain

The Russian researchers found that continued exposure led to increased incidences of appendicitis, cataracts, reproductive problems and cancer.

These chronic symptoms eventually led to blocked coronary arteries and heart attacks.

The Russian prohibition on microwave ovens was lifted during the political reforms of the 1980s. At this point, the allure of Western conveniences trumped health concerns in Russia.

All radiation is not created equal

Microwaves are a form of electromagnetic energy, like light waves or radio waves. They use alternating current (AC) to create frictional heat.

In contrast, microwaves from the sun are based on principles of pulsed direct current (DC) that don’t create frictional heat.

In commercial models, the oven has a power input of about 1000 watts of alternating current. When microwaves hit your food, they agitate the food molecules, causing the food to heat up.

But this friction also damages and deforms surrounding molecules. In a paper focused on health effects of microwave ovens, chemist and enzyme researcher Lita Lee, PhD, provides a summary of findings from the Russian research.

First of all, carcinogens were formed in just about ALL foods tested! More specifically, the investigators discovered that:

Microwaving prepared meats caused formation of the well-known carcinogen d-Nitrosodiethanolamines. Milk and cereal grains converted some of their amino acids into carcinogens when microwaved. Thawing frozen fruits converted fractions containing glucoside and galactyoside into carcinogenic substances. Short exposure of raw, cooked or frozen vegetables to microwaves converted their plant alkaloids into carcinogens.

The Russian researchers also reported decreases ranging from 60 to 90 percent in the nutritional value of the foods tested! This included a decreased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all foods tested.

To be fair, conventional heating may also destroy nutritional value. I haven’t seen a comparison – or, really, any meaningful data on what cooking does to complex nutrients.

You might be thinking that the Russian tests were conducted several decades ago. Surely microwave ovens have improved their efficiency and safety since then, right?

Recent studies highlight
additional health concerns

The microwave ovens of yesteryear might have been less sophisticated than ones on the market today. But modern ovens use the same technology to heat foods—which means they produce similar effects.

Recent studies and anecdotes have demonstrated the potential health dangers associated with use of microwave technologies. For example:

A 1991 Oklahoma lawsuit involved hospital use of a microwave oven to warm blood needed in a transfusion. A surgery patient, Norma Levitt, died after receiving blood warmed in a microwave oven. Apparently blood for transfusions – normally kept in refrigerated storage — is warmed before being administered to a patient. But it’s not warmed in microwave ovens. In Mrs. Levitt’s case, the microwaving seemed to alter the blood she received. If it’s true that hospitals won’t warm blood in microwaves, that in itself shows me that microwaving is NOT equivalent to other methods of heating things. A 2003 Spanish government study demonstrated that vegetables and fruits cooked in a microwave lost 97 percent of the nutrients that help reduce coronary heart diseases. A 2011 study from researchers at the Kavetsky Institute of Experimental Pathology, Oncology and Radiobiology of NAS in the Ukraine studied possible carcinogenic effects of long term exposure to low intensity microwave radiation. They found a dramatic increase of cancer incidence in the population living near a base transmitting station for mobile communications. They also found that animal studies in rodents unveiled a significant increase in carcinogenesis after just 17 to 24 months of microwave exposure!

At the very least, these studies should raise your awareness of potential concerns with using microwave devices.

If you choose to use microwave ovens, the American Cancer Society recommends that you always follow the heating instructions that came with your microwave oven to reduce risk of burns or cataracts.

And when heating foods, it is best to avoid use of plastic containers that can leach harmful chemicals such as bisphenol A (BPA) into your foods.

These are just some ways to help reduce the chances of your health being ‘zapped’ by microwave use! As for me, my microwave oven sits unused in my kitchen, and has for several years. I’ll probably toss it one of these days.

Kindest regards,

Lee Euler, Publisher

http://www.cancerdefeated.com/the-invisible-danger-that-could-be-zapping-your-good-health

Go to Healthwise for more articles

Swiss Govt warning on cordless, WIFI

Microwave radiation dangers in your home

Magda Havas·

Uploaded on 19 Oct 2010

Magda Havas demonstrates how WiFi connects your laptop, iPhone and iPad to the internet via microwave radiation. You will also learn how WiFi base stations, portable phones and baby monitors constantly radiate microwave radiation. The Swiss Government feels that all of these devices have the potential to do great harm if used incorrectly and warn their citizens.

This is a link to the web page that has additional information.
http://www.magdahavas.com/2010/10/20/...

Download the patents and related studies in PDF that are mentioned in this video -
http://www.magdahavas.com/wordpress/w...

While the rest of the world rushes onwards with the wireless revolution, Switzerland -- the country that invented the World Wide Web -- and the largest telecom provider -- SWISSCOM which is owned (52%) by the Swiss government - have decided to light up the public school's wired networks using fiber optics FOR FREE!

But there is one catch -- the schools must use LAN -- local area networks. Specifically, the Swisscom application documentation states that the schools pay for the internal wiring and connect their devices (PC, printer) via an Ethernet LAN/10BaseT/RJ45 and then connect it to a Swisscom AG's CISCO router on site. Swisscom then brings the fiber optic connection to the school.

Most schools in North America are opting for a WiFI wireless local area network (WLAN) that allows computers and laptops to be connected to each other without wires. But the Swiss government prefers -- LAN -- wired networks that do not emit microwave radiation. For example, on their public health website, they specifically warn about the dangers of WiFi:

"Only switch your WLAN (WiFi) on when you need it. With laptops, in particular, it is a good idea to switch the WLAN (WiFi) off as otherwise the device will repeatedly try to connect to a network, leading to unnecessary radiation...and caution should be exercised primarily when using devices held close to the body, such as laptops, PDAs and Internet telephones".

http://www.youtube.com/watch?v=aAnrmJ3un1g

The Dangers of Wi-Fi (WiFi Side Effects Wifi WLAN Electromagnetic Radiation)

The Dangers of Wi-Fi (WiFi Side Effects Wifi WLAN Electromagnetic Radiation Wireless Internet EMF)

HealthRanger7

Uploaded on 21 Feb 2012

Wi-Fi connects electronic devices to wireless computer networks (wireless LAN) using electromagnetic radiation. Wi-Fi is installed in homes, schools, offices, stores, hotels, coffee shops, airports, libraries, hospitals, public buildings and even entire sections of cities. Wi-Fi signals are, unlike TV and radio signals, strong enough to penetrate concrete walls. Many health experts consider Wi-Fi radiation to be dangerous.

Wi-Fi technology is used by personal computers, laptops, smartphones, tablets, Bluetooth hands-free handsets, wireless video game consoles, MP3 players, smart meters and other wireless applications.

Wi-Fi signals use a frequency of 2.4 GHz, nearly identical to the frequency of microwave ovens (2.45 GHz) and similar to those of mobile or cell phones (GSM phones use 1.8 or 1.9 GHz and the UMTS 3G phones use 2.1 GHz).
http://mrfizix.com/home/light_files/i...

Since Wi-Fi is so recent, no studies have yet been done on the long-term health effects of Wi-Fi. However, thousands of studies have been done on the health effects of mobile phones and mobile phone masts. These studies have found that mobile phone radiation can cause cancer!
http://bbc.co.uk/news/health-13608444

The health dangers of Wi-Fi radiation are commonly dismissed because Wi-Fi is so convenient. However, scientific studies suggest that prolonged exposure to the low-level electromagnetic radiation can cause many health problems.
http://news.bbc.co.uk/2/hi/programmes...

Wi-Fi radiation penetrates the body, affects cell membranes and over time cells to lose their ability to function properly. Wi-Fi radiation disturbs the body's natural energy field causing stress, fatigue and a weakened immune system. Wi-Fi radiation can cause headaches, concentration problems, dizziness, anxiety, memory loss, depression, hyperactivity, abnormal heart rates, seizures, epilepsy, nausea, skin rashes, insomnia, ringing ears, high blood pressure, brain damage, autism, diabetes, fibromyalgia, infertility, birth defects, DNA damage, leukemia, cancer, etc.
http://safespaceprotection.com/harmfu...

Children are especially vulnerable to Wi-Fi radiation signals because their nervous systems and brains are still developing. Their skulls are thinner and smaller, so the radiation penetrates their brains more deeply. Many schools are now using Wi-Fi but this is negatively affecting the learning abilities of children!
http://safeschool.ca

If you have Wi-Fi at home and your children use laptops or play wireless video games they are living in a virtual soup of electromagnetic radiation, exposing them to many health risks. Most Wi-Fi routers and modems don't get turned off at night and thus homes are flooded with radiation 24/7.

Other sources of electromagnetic radiation are cordless phones and baby monitors. These devices use DECT technology (similar to Wi-Fi) with frequencies of 1.9, 2.4 and 5.8 GHz.

Contrary to claims of the Wi-Fi industry, Wi-Fi radiation is NOT safe!

Turn off Wi-Fi in your home for 60 days and discover how your health will improve!

"My people are destroyed for lack of knowledge."
Hosea 4:6 (KJV)

Playlist 'The Dangers of Mobile Phones and Wi-Fi Radiation':
http://youtube.com/view_play_list?p=C...

More information about Wi-Fi:
http://wiredchild.org
http://safeschool.ca
http://citizensforsafetechnology.org
http://radiationresearch.org
http://emfnews.org
http://centerforsaferwireless.org
http://arizonaadvancedmedicine.com/ar...
http://wirelesswatchblog.org/wi-fi-in...
http://powerwatch.org.uk/rf/wifi.asp
http://wifiinschools.org.uk
http://wifiinschools.com
http://emf.mercola.com
http://powerwatch.org.uk
http://es-uk.info
http://magdahavas.com/?s=wifi

Wi-Fi protection tips:
http://safespaceprotection.com
http://billmullins.wordpress.com/2009...
http://earthcalm.com
http://wiredchild.org/parents.html
http://emfacts.com/wifi-flyer
http://slt.co
http://emraustralia.com.au

Scientific research on the dangers of Wi-Fi:
http://slt.co/Education/EMFStudiesand...
http://electromagnetichealth.org/elec...
http://electricwords.emfacts.com/

Other useful websites:
http://international-emf-alliance.org
http://elektrosmog.com/english-1
http://emfacts.com
http://emwatch.com
http://mastaction.co.uk
http://microwavenews.com
http://emrpolicy.org
http://mast-victims.org
http://hese-project.org/hese-uk/en/ni...
http://livingplanet.be/emradiation.htm
http://electrosensitivity.org
http://science.naturalnews.com

How we are being manipulated:
http://healingdaily.com/beliefs.htm

My video playlist 'Dangers in our Food':
http://youtube.com/playlist?list=PLxe...


HealthRanger7
http://youtube.com/HealthRanger7


BBC Panorama George Carlo Magda Havas Danger EMR RFR health4me

http://www.youtube.com/watch?v=LiO7ofDGoD8

10 Easy Ways to Prevent Cancer at Home - Dr Mercola

April 22, 2013

Story at-a-glance

• More than half of all cancer deaths can be prevented by making healthy lifestyle changes; cancer prevention starts, first and foremost, with you and your home
• You can reduce your cancer risk by optimizing your vitamin D level and avoiding excess protein in your diet
• Other cancer-prevention tips for use in your home include avoiding harmful cleaning supplies, canned foods, synthetic fragrances and personal care products, along with filtering your water and rethinking the use of your microwave

By Dr. Mercola

Cancer is the disease Americans fear most,¹ and understandably so since it’s responsible for nearly one out of every four deaths in the US.² Adding to its stigma, cancer diagnosis and treatment are the moneymakers in this industry – and also the focus of most government-funded cancer campaigns.

Comparatively little is done in the way of prevention education, leaving many feeling powerless against this potentially deadly disease – as though all you can do is cross your fingers and hope you don’t become one of the quickly growing cancer statistics. What a relief it should be to learn that prevention strategies not only exist, but also are remarkably effective at lowering your risk of most types of cancer.
 

Cancer Prevention: 10 Top Tips

“More than half of all cancer deaths could be prevented by making healthy choices like not smoking, staying at a healthy weight, eating right, keeping active, and getting recommended screening tests.”³

This quote is taken directly from the American Cancer Society, and it should be eye-opening and empowering if you’re not yet aware that cancer prevention starts, first and foremost, with you and, as the featured article explains, your home.⁴

1. Optimize Your Vitamin D

If you want to slash your risk of cancer, it's essential that you spend adequate time in the sun or a safe tanning bed, or if that’s not possible supplement with proper amounts of vitamin D3. It’s been definitively proven using data from more than 100 countries that the higher the solar UVB, the lower the incidence of 15 different types of cancer, including:⁵

Bladder	Breast	Cervical	Colon	Endometrial
Esophageal	Gastric	Lung	Ovarian	Pancreatic
Rectal	Renal	Vulvar	Hodgkin's lymphoma	Non-Hodgkin's lymphoma

  

The most important factor is your vitamin D serum level. In order to help prevent a wide variety of diseases and health ailments, including cancer, your vitamin D level needs to be between 50 and 70 ng/ml year-round. Vitamin D from sun exposure or a safe tanning bed is the BEST way to optimize your vitamin D levels.

Just be cautious about the length of your exposure. You only need enough exposure to have your skin turn the lightest shade of pink. Once you reach this point your body will not make any additional vitamin D due to its self-regulating mechanism. Any additional exposure will only cause harm and damage to your skin.

If you’re taking oral vitamin D, you also need to make sure you’re taking vitamin K2 as well, as K2 deficiency is actually what produces the symptoms of vitamin D toxicity, which includes inappropriate calcification that can lead to hardening of your arteries. To learn more, please see my previous article: What You Need to Know About Vitamin K2, D and Calcium. If you take oral vitamin D and have cancer, it would be very prudent to monitor your vitamin D blood levels regularly.
 

2. Avoid Eating Excess Protein

Most of us eat far too much protein. Consider reducing your protein levels to one gram per kilogram of lean body weight unless you are in competitive athletics or are pregnant. It would be unusual for most adults to need more than 100 grams of protein and most likely need close to half that amount. This may come as a surprise, as we’ve been told for decades how important protein is for your health, but the truth is that excessive protein intake can have a great impact on cancer growth.

The mTOR pathway is short for mammalian target of rapamycin. This pathway is ancient but relatively recently appreciated and has only been known for less than 20 years. Odds are very high your doctor was never taught this in medical school and isn't even aware of it. Many new cancer drugs are actually being targeted to use this pathway. Drugs using this pathway have also been given to animals to radically extend their lifespan. But you don't have to use drugs to get this pathway to work for you.

You can “biohack” your body by restricting your protein intake and replacing the decreased protein with healthy fats; this will provide virtually identical benefits as these dangerous and expensive drugs. According to a recent interview I conducted with Dr. Ron Rosedale, when you consume protein in levels higher than one gram of protein per kilogram of LEAN body mass you can activate the mTOR pathway, which will radically increase your risk of cancer. It is very easy to consume excess protein and my guess is that most people reading this are. I know I was, and as a result of this new insight I have reduced my protein intake by about half.

To determine your lean body mass find out your percentage of body fat and subtract it from 100. So if you have 20% body fat you would have 80% lean body mass. Multiply that by your current weight to get your lean body mass. For most people, reducing your protein levels to one gram per kilogram of lean body weight means restricting protein intake from 35 to 75 grams.  

Pregnant women and those working out extensively need about 25% more protein, though. Further, when you reduce protein you need to replace it with other calories, specifically high-quality fats such as avocados, butter, coconut oil, olives, olive oil, nuts and eggs.
 

3. Eat Living Foods with Amazing Health Benefits

Sprouts are a “super” food that many overlook. In addition to their nutritional profile, sprouts are also easy to grow on your own. I started sprouting seeds in ball jars 10 to 15 years ago. A Care2 article published last year⁶ listed 10 reasons for eating sprouts, including the following. You can see my recent article that extols their benefits. I should be providing a more comprehensive report in the near future.

• Sprouts can contain up to 100 times more enzymes than raw fruits and vegetables, allowing your body to extract more vitamins, minerals, amino acids and essential fats from the foods you eat
• Both the quality of the protein and the fiber content of beans, nuts, seeds and grains improves when sprouted
• The content of vitamins and essential fatty acids also increase dramatically during the sprouting process. For example, depending on the sprout, the nutrient content can increase as much as 30 times the original value within just a few days of sprouting. Sunflower seed and pea sprouts tend to top the list of all the seeds that you can sprout and are typically each about 30 times more nutritious than organic vegetables you can even harvest in your backyard garden
• During sprouting, minerals, such as calcium and magnesium, bind to protein, making them more bioavailable
• Sprouts are the ultimate locally grown food, and can easily be grown in your own kitchen, so you know exactly what you’re eating. And since they’re very inexpensive, cost is no excuse for avoiding them

 

4. Simplify Your Cleaning Supplies

My top list of cancer prevention strategies has always included reducing your exposure to environmental toxins like household chemical cleaners. While it is very difficult to prove that a person's exposure to household cleaners over the course of 10, 20 or 30 years is what caused their cancer diagnosis, it is well known that commonly used household chemicals do, in fact, cause cancer, along with other serious health effects like reproductive and developmental problems in developing children.

Research has found, for instance, that breast cancer risk is twice as high among women who report the most use of cleaning products and air fresheners, compared to those who rarely use such products.⁷ Mold and mildew cleaners and air fresheners have shown the greatest correlation with breast cancer. Some of the chemicals of greatest concern that you'll want to avoid include:

Synthetic musks	Phthalates	1,4-diclorobenzene
Terpenes	Benzene	Styrene
Phenol	Nonylphenol ethoxylates (NPEs)	Formaldehyde
Petroleum solvents	Butyl cellosolve	Triclosan (antibacterial)

 Fortunately, it’s simple to replace toxic commercial cleansers with safer options. One of the best non-toxic disinfectants is plain soap and water. You can use this for washing your hands, your body and for other household cleaning. Another all-purpose cleaner that works great for kitchen counters, cutting boards and bathrooms is 3% hydrogen peroxide and vinegar. You can also keep your home very fresh and clean by making your own natural cleaning products using items you probably already have around your home.  

Some more tips for making simple and effective all-natural cleansers:

• Use baking soda mixed with apple cider vinegar to clean drains and bathtubs, or sprinkle baking soda along with a few drops of lavender oil or tea tree oil (which have antibacterial qualities) as a simple scrub for your bathroom or kitchen.
• Vinegar can be used to clean almost anything in your home. Try it mixed with liquid castile soap, essential oils and water to clean floors, windows, bathrooms and kitchens. It can even be used as a natural fabric softener.
• Hydrogen peroxide is safer to use than chlorine bleach for disinfecting and whitening.
• Vodka is a disinfectant that can remove red wine stains, kill wasps and bees and refresh upholstery (put it into a mister and simply spray on the fabric).

For a great video on how to use these ingredients and other tips for cleaning your home without hazardous chemicals, please review the article How to Keep Your Home Clean Naturally. The free eBook Toxic Free⁸ also has 70 recipes for a toxic-free home that are worth checking out.

 

5. Use Greener Beauty Products

When cleaning up your lifestyle you may be tempted to start with your diet (which is a good place to start), but your personal care products are also important to address. Putting chemicals on your skin is actually far worse than ingesting them, because when you eat something everything must go to your liver before entering your blood stream, providing your body an opportunity to detoxify substances that could be harmful. When you put chemicals on your skin however, they're absorbed straight into your bloodstream without filtering of any kind, so the toxic chemicals from toiletries and beauty products are largely going into your blood, lymphatic system and then directly into your internal organs.

There are literally thousands of chemicals used in personal care products, and only a tiny fraction of them have ever been tested for safety. According to the National Institute of Occupational Safety and Health, nearly 900 of the chemicals used in cosmetics are known to be toxic. It's impossible to list them all, but some of the most common culprits to avoid include:

Sodium lauryl sulfate (SLS)	Musks	Mercury
Paraben	1,4-Dioxane	Lead
Phthalates, including dibutyl phthalate (DBP), dimethyl phthalate (DMP), and diethyl phthalate (DEP)	Mineral Oil, Paraffin, and Petrolatum	Nano particles
Antibacterials	Hydroquinone	Formaldehyde

When it comes to personal care products, I like to use this rule -- if you wouldn’t eat it, don't put it on your body. Ideally, you'll want to look for the USDA's verified Organic seal. I also highly recommend using the Environmental Working Group's Skin Deep Cosmetic Safety Database,⁹ where you can look up a wide variety of products and brands to find out what they're really made of, and whether or not they're safe. You can also make your own personal care products, using simple all-natural ingredients that many of you may already have in your home Our Nourishing Roots has a recipe for a watermelon face mask that you can try,¹⁰ and here are a few of my recommendations:

• All-natural moisturizers -- Pure emu oil is a great alternative to facial- and body moisturizers and lotions, as is pure coconut oil. It’s a fantastic moisturizer and a potent source of the beneficial fat lauric acid.
• All-natural acne fighter -- Rubbing just a drop of oregano oil on a breakout can speed up the healing and prevent unsightly scarring (remember to wash your hands thoroughly afterward).
• All-natural deodorant – Plain soap and water works fine. If you still need further help then try a pinch of baking soda mixed into water as an effective all-day deodorant.

 

6. Ditch Your Non-Stick Cookware

About 70 percent of the cookware sold in the US contains a non-stick coating that contains PFOA (perfluorooctanoic acid) and other perfluorinated compounds (PFCs), which are used to make grease-resistant food packaging and stain-resistant clothing as well. Even though there are many names, if the item in question is "non-stick" or "stain/grease resistant," it will generally have some type of fluoride-impregnated coating that is best avoided.

It's well documented that when non-stick pans are heated the coating begins breaking down, releasing toxins into the air in your kitchen. When the pan reaches 680 degrees F (which takes about three to five minutes of heating), at least six toxic gases are released. At 1,000 degrees F, the coatings on your cookware break down into a chemical warfare agent known as PFIB.  

Research has revealed that these toxins can accumulate in your blood at an alarming rate and may lead to chronic disease like cancer over time. You can keep your exposure as low as possible by avoiding (or getting rid of) products that contain PFCs. This includes:

Non-stick cookware (choose either ceramic or glass instead)	Microwave popcorn	Packaging for greasy foods (including paper and cardboard packaging)
Stain-proof clothing	Flame retardants and products that contain them	Stain-resistant carpeting, and fabric stain protectors

7. Drink Clear Pure Water

If you receive municipal water that is treated with chlorine or chloramines, toxic disinfection byproducts (DBPs) form when these disinfectants react with natural organic matter like decaying vegetation in the source water. DBPs are over 10,000 times more toxic than chlorine, and out of all the other toxins and contaminants present in your water, such as fluoride and miscellaneous pharmaceutical drugs, DBPs are likely the absolute worst of the bunch.

Already, it’s known that trihalomethanes (THMs), one of the most common DBPs, are Cancer Group B carcinogens, meaning they’ve been shown to cause cancer in laboratory animals. They’ve also been linked to reproductive problems in both animals and humans, such as spontaneous abortion, stillbirths, and congenital malformations, even at lower levels. A whole-house filtration system is your best choice to remove chlorine, chloramine, ammonia, DBPs and other contaminants from all of your water sources (bath, shower and tap). If you don’t have the resources for a whole-house filtration system at this time, there are a couple of other tricks you can try.  

At FindaSpring.com you can identify local springs where you can get pure, chloramine-free drinking water for a minimal cost. You can also try:¹¹

• Adding fruit, such as slices of peeled orange, to a 1-gallon water pitcher, which will help neutralize chloramine in about 30 minutes
• Dissolving a 1,000-mg vitamin C tablet into your bath water, which will neutralize the chloramine in an average-size bathtub  

8. Choose Organic and Locally Grown Food

Many pesticides and herbicides are potentially carcinogenic, and you may be exposed to them when you eat conventionally grown produce and animal products. The US Environmental Protection Agency (EPA) considers 60 percent of herbicides, 90 percent of fungicides, and 30 percent of insecticides to be carcinogenic, and most are also damaging to your nervous system as well. Some of the pesticides/herbicides classified as probable or possible human carcinogens by the EPA include:

Chlordane	Heptachlor	Tetrachlorvinphos
Carbaryl	Propoxur	Lindane
Dichlorvos	Phosmet	Permethrin

The answer, of course, is to opt for organically grown produce and organically raised, pastured animal products, which are raised without chemicals and other potentially cancer-causing products, like rBGH (a genetically engineered growth hormone commonly found in milk).

It's well known that conventionally grown fruits and vegetables are often tainted with unacceptable levels of pesticide residues, but you're also exposed when you eat animal products. Animals raised in confined animal feeding operations (CAFO's) eat feed full of pesticides, and these toxins accumulate in their flesh and fat over the course of their lifetimes. When you eat factory-farmed meat, you then ingest these accumulated pesticides.

As for fresh produce, certain fruits and vegetables tend to be far more contaminated than others, simply because they're more susceptible to various infestations and therefore sprayed more heavily. Some foods are also more "absorbent," with thin, tender skins. Such foods would be high on your list for buying organic. The Environmental Working Group (EWG) produces an annual shopper's guide to pesticides in produce¹² that you can download. It lists the produce with the highest and lowest levels of pesticide residue, which can help save you money if you can't afford to buy everything organic.

Choosing organically raised animal products is potentially even more important, however, as animal products tend to bioaccumulate toxins from their pesticide-laced feed, concentrating them to far higher concentrations than are typically present in vegetables.

Fermented foods can be helpful here as well, as some of the beneficial bacteria produced in fermented foods have been found to help detoxify organophosphorus insecticide. A 2009 study¹³ showed that during the fermentation of kimchi, the insecticide degraded rapidly until day 3, and had degraded completely by day 9. Four lactic acid bacteria were identified as being responsible for the effect, so regularly consuming fermented foods (or alternatively a high-quality probiotic) may help you buffer some of the damage that pesticide exposures can cause.
 

9. Skip the Canned Foods

Avoiding canned foods is perhaps your best way to avoid bisphenol-A (BPA) – an endocrine-disrupting chemical linked to cancer and reproductive and fetal development problems, among other health issues.

Though BPA is a widely used component of plastic containers, it’s also found in food packaging and the inner lining of cans. Research from the Harvard School of Public Health¹⁴ revealed that canned foods and beverages can increase your BPA levels by a staggering 1,000 percent in a mere five days! The lead researcher noted that given this finding, canned goods may be an even greater contribution to your BPA levels than plastics. Here are 10 tips to help reduce your exposure to BPA around the house:

Only use glass baby bottles and dishes for your baby	Use glass, ceramic, or stainless steel travel coffee mugs rather than plastic or Styrofoam coffee cups
Get rid of your plastic dishes and cups, and replace them with glass varieties	Avoid using plastic wrap (and never microwave anything covered in it)
Give your baby natural fabric toys instead of plastic ones	If you opt to use plastic kitchenware, at least get rid of the older, scratched-up varieties, avoid putting them in the dishwasher, and don't wash them with harsh detergents, as these things can cause more chemicals to leach into your food
Store your food and beverages in glass containers	Avoid using bottled water; filter your own using a reverse osmosis filter instead
IF you choose to use a microwave, don't microwave food in a plastic container	Before allowing a dental sealant to be applied to your, or your children's, teeth, ask your dentist to verify that it does not contain BPA

10. Ditch Your Microwave

If you microwave your food in plastic containers, it can hasten the rate at which potentially cancer-causing chemicals can leach into your food. Additionally, microwaving creates new compounds that are not found in humans or in nature, called radiolytic compounds. We don't yet know what these compounds are doing to your body.

In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects, which are poorly understood because they are not as easily measured. It is these athermic effects that are suspected to be responsible for much of the deformation and degradation of cells and molecules.¹⁵ As an example, microwaves are used in the field of gene-altering technology to weaken cell membranes. Scientists use microwaves to actually break cells apart. Impaired cells then become easy prey for viruses, fungi and other microorganisms. You really CAN survive sans microwave—people are living quite happily without one, believe it or not. You just have to make a few small lifestyle adjustments, such as:

• Plan ahead. Take your dinner out of the freezer that morning or the night before so you don't end up having to scramble to defrost a 5-pound chunk of beef two hours before dinnertime.
• Make soups and stews in bulk, and then freeze them in gallon-sized freezer bags or other containers. An hour before meal time, just take one out and defrost it in a sink of water until it's thawed enough to slip into a pot, then reheat it on the stove.
• A toaster oven makes a GREAT faux-microwave for heating up leftovers! Keep it at a low temperature — like 200-250 degrees F — and gently warm a plate of food over the course of 20-30 minutes. Another great alternative is a convection oven.
• Prepare your meals in advance so that you always have a good meal available on those days when you're too busy or too tired to cook.
• Try eating more organic raw foods. This is one of the best ways to improve your health over the long run.

[-] Sources and References

• Our Nourishing Roots

• ¹ Harris Interactive February 2011
• ² American Cancer Society 2013
• ³ American Cancer Society, Stay Healthy
• ⁴ Our Nourishing Roots
• ⁵ Anticancer Res. 2012 Jan;32(1):223-36.
• ⁶ Care2.com April 21, 2012
• ⁷ Environmental Health July 20, 2010; 9(1):40
• ⁸ ThankYourBody.com, eBook: Toxic Free
• ⁹ Environmental Working Group’s Skin Deep Cosmetic Safety Database
• ¹⁰ Our Nourishing Roots, Watermelon Face Mask
• ¹¹ EcologyCenter.org
• ¹²Environmental Working Group 2012 Shopper’s Guide to Pesticides in Produce
• ¹³ Journal of Agricultural Food Chemistry March 2009; 57(5): 1882-1889
• ¹⁴ JAMA 2011 Nov 23;306(20):2218-2
• ¹⁵ Microwave oven and microwave cooking overview," Powerwatch

http://articles.mercola.com/sites/articles/archive/2013/04/22/cancer-prevention.aspx