Friday, November 07, 2014
Silly phone won't let me get my pictures off of it and I also got my children to try and they could not get them off so they say that there is something wrong with my phone and so now I have to take it to the place so that I can get them to fix it. So frustrating to have that happen. Seems like the more high tech it is the worse the problem they seem to have.
Thursday, January 30, 2014
Carl Lowe | Jan 20, 2014 |
If your digestive system reacts to bread and other foods made from wheat, rye or barley (which contain gluten), your bones may be in danger. So the sooner you give up gluten the better.
People with celiac, an autoimmune sensitivity to gluten, often suffer chronic damage to their small intestine. The result of this damage, according to researchers at Karolinska University Hospital Stockholm, Sweden: a greater risk of a broken hip or other bone fractures.
Damage to the intestinal mucous membrane can interfere with calcium absorption. That process often weakens the skeletal structure.
We believe that giving the mucous membrane the moist tissue lining the small intestine a chance to heal can lower the risk of complications, including bone fractures, in celiac patients, says researcher Jonas F. Ludvigsson. Our research confirmed that patients had a higher rate of hip fractures when tissue damage persisted over time. Sticking to a gluten-free diet is crucial for minimizing tissue damage and reducing the risk of a serious fracture that could cause other complications.
In this research, more than 7,000 people with celiac were tracked for about a decade after being diagnosed with celiac. The scientists found that those with persistent tissue damage were more likely to break a hip. All of the people in the study faced a similar risk close to the time of the follow-up biopsy (an examination of the intestinal lining). The group with persistent tissue damage had a heightened risk of hip fracture beginning five years after the follow-up biopsy, indicating a higher
Thursday, November 07, 2013
This plant was started with a root that I bought at the store about five or more years ago. I got tired of having the ginger rotting in my fridge and decided to see what would happen if I planted it and now I have ginger anytime that I want and don't have to worry about running out. I have to transplant it but am waiting until the leaves on this plant to die and I will transplant it into a bigger pot and maybe even planting it into two pots. I already had to transplant some of it into a plant because it came apart from it and then gave the plant to my daughter to have and told her to just water it twice a week and when the leaves go brown the rest of the way then take the leaves out and recycle it for the garden. It makes a very good tea too and I put it along with my black tea and get the benefits from both of them. So if you are tired of having your ginger go bad, plant it in some good soil and then let it grow.,
Sunday, October 13, 2013
Got this from one that is on one of my teams.
Asked by a Spark friend to copy and paste .....
We could all use these words of encouragement now and then.
Everyone will go through some hard times at some point. Life isn't easy.
Just something to think about... did you know the people that are the strongest are usually the most sensitive?
Did you know the people who exhibit the most kindness are the first to get mistreated?
Did you know the ones who take care of others all the time are usually the ones who need it the most?
Did you know the 3 hardest things to say are I love you, I'm sorry, and Help me.
Sometimes just because a person looks happy, you have to look past their smile and see how much pain they may be in.
To all my friends who are going through some issues right now-- let's start an intention avalanche. We all need positive intentions right now. If I don't see your name, I'll understand.
May I ask my friends wherever you might be, to kindly copy and paste this status for one hour to give a moment of support to all those who have family problems, health struggles, job issues, worries of any kind and just need to know that someone cares.
Do it for all of us, for nobody is immune.
Saturday, August 24, 2013
by Michael Ravensthorpe
(NaturalNews) In 1999, The Independent published an article entitled "World's top sweetener is made with GM bacteria," which revealed that Monsanto was knowingly adding aspartame to soft drinks in the United States - and that aspartame is made from GM bacteria. This report, which remains one of the earliest disclosures on aspartame in a mainstream newspaper, received little attention after its publication - possibly because its implications were underestimated at the time - and it has long been forgotten.
Since 1999, the world has become a little more attentive to Monsanto and aspartame, but ignorance still abounds about the latter's genesis. While more and more people are starting to awaken to aspartame's destructive effects on our health, do they know how it is actually made? Fortunately, a 1981 patent for aspartame production, once confined to the drawers of patent offices, is now available online for everyone to see - and it confirms everything that Monsanto was happy to tell us in 1999 before their meteoric growth necessitated greater prudence.
The production process
The patent, which is entitled Process for producing aspartame and is credited to Bahl, Rose, and White, summarizes the process as follows:
"The artificial sweetener aspartame, a dipeptide with the formula Asp-Phe-me, is produced using a cloned micrcorganism [sic]. A DNA which codes for a large stable peptide comprised of the repeating amino acid sequence (Asp-Phe)n is inserted into a cloning vehicle which in turn is introduced into a suitable host microorganism. The host microorganism is cultured and the large peptide containing the repeating Asp-Phe sequence is harvested therefrom. The free carboxyl group of the large peptide is benzylated and then hydrolysed to benzyl Asp-Phe dipeptides. This dipeptide is methylated and then debenzylated to form aspartame."
This scientific jargon obfuscates (perhaps deliberately) a truly disturbing process:
1.) 'Cloned microorganisms' (which the patent later reveals to be genetically modified E. coli) are cultivated in tanks whose environments are tailored to help them thrive.
2.) The well-fed E. coli cultures defecate the proteins that contain the aspartic acid-phenylalanine amino acid segment needed to make aspartame.
3.) The proteins containing the Asp-Phe segments are 'harvested' (i.e. lab assistants collect the bacteria's feces).
4.) The feces are then treated. This includes a process of methylation (adding an excess of the toxic alcohol, methanol, to the protected dipeptide).
While common sense dictates that this abomination doesn't belong anywhere near our bodies, the patent's authors made no secret about their belief that aspartame constitutes a safe and nutritious sweetener:
"Aspartame is not only sweeter than sucrose, but is preferable as a food to sucrose. While sucrose can provide the body with little more than energy, aspartame is composed of amino acids, the building blocks of body proteins, and like other proteins is broken down by the digestive enzymes in the stomach to its constituent amino acids thus providing nutritive value. [...] For these reasons, aspartame holds significant promise in replacing sugar as a sweetener."
So there we have it: An official document that not only reveals the shocking truth behind aspartame production, but also freely admits that it was intended for mass consumption as a sucrose substitute. Therefore, the next time someone claims that your reservations about this sweetener are unfounded, direct them to this patent - the truth behind aspartame is now in plain view.
So that means that every one that eats aspartame is eating crap!! Glad that I stopped eating that a long time ago. Gave me headaches and also made me hungry all the time.
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