bottle of extra-virgin olive oil on the shelf of the supermarket? Even the savviest of shoppers might not suspect that behind the label lurk 12 ounces of, say, humdrum corn oil. Welcome to the world of food fraud.
In a country where we have relatively strict labeling regulations, many food manufacturers still manage to swindle shoppers by adding fillers or diluting the real deal with less expensive ingredients, without the knowledge of the consumer. And in fact, it’s become so prevalent that the U.S. Pharmacopeial Convention, a nonprofit that sets standards used by the FDA, set up a database to track the infractions. Called the Food Fraud Database (FFD), it describes food fraud as the "deliberate substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging, or false or misleading statements made about a product for economic gain." It has a shocking number of entries.
And while a knockoff purse may pose little more harm than embarrassment upon its discovery, phony food can be a cause for concern. It can lead food allergy sufferers dangerously astray. As well, some items being used aren't meant for human consumption, while others contain toxic components such as lead or melamine. While the list of foods on the database is extensive, here are some of the most commonly-consumed ones to be on the lookout for.
1. Orange juiceWhat could be complicated about orange juice? It is made from oranges, juiced — except when it’s not. That some juice makers feel compelled to regularly pump up their product with non-orange ingredients seems far-fetched but they do it. And in fact, orange juice is one of the most popular items to have suspect ingredients sneaked into the mix. The FFD is chock full of faux orange juices, one of the most shocking reveals a mixture of beet sugar, corn sugar, monosodium glutamate, ascorbic acid, potassium sulfate, orange pulp wash, grapefruit solids, and a byproduct from a water distillation system.
2. HoneyHoney laundering has been making headlines lately due to a large-scale case in China where stocks are commonly tainted with a potentially dangerous antibiotic – launderers mask the honey's oririn and the defiled product is whisked through the system to unwitting consumers.
Also at play, cheaper honeys are increasingly passed off as more expensive varieties. Honey is one of the most commonly mislabeled foods, representing 7 percent of food fraud cases. Last year, Food Safety News tested honey and found that 75 percent of store-bought honey didn't contain pollen. People are still buying a product made from bees, but with no pollen food regulators are unable to identify the honey’s source. Consequent testing found that a third of all phony honey was imported from Asia and was contaminated with lead and antibiotics.
The National Honey Board says regulations do allow for pollen to be filtered out as part of the removal of “bee parts” and other organic matter, but there is still cause for dismay. The FFD lists a bevy of non-honey ingredients, such as sucrose syrup, sugar syrup, partial invert cane syrup, corn syrup, glucose syrup, high-fructose corn syrup, beet sugar, and a whole host of non-authentic sweeteners. The good news is that the tests from Food Safety News found all of their samples from farmers markets, co-ops and whole food stores like Trader Joes were authentic.
3. Truffle oilThis one comes as a shock to any self-respecting foodie upon its discovery. The fancy truffle oil that home chefs and beloved restaurants drizzle across pizza, pasta, and salads … isn't flavored with real truffles. No, most commercial truffle oils are created by mixing olive oil with a synthetic petroleum-based flavoring agent, commonly 2,4-dithiapentane. The collective sound of gourmands’ hearts breaking when New York Times did a story on the practice was nearly audible; all that dreamy reverie spent on a chemical created in a lab! Real truffle oil may be hard to find, but check the label for truffle “aroma” or “essence” to spot the impostor oils, both of these terms are not USDA-approved food descriptions.
4. BlueberriesIn 7 nutrition bars that are worse than candy, we discovered that the Berry Blast PowerBar (you know, the one with pictures of berries blasted across the wrapper) contained, ta-da, no berries whatsoever. Berries, and blueberries in particular, have become a super-food darling and consequently, commonly faked – there’s a pretty lengthy list of retail food items that contain words or photos suggesting that real blueberries were used in the products, when in fact, they weren't.
The nonprofit Consumer Wellness Center reported that many "blueberries" in popular products they found were nothing more than glops of sugar, corn syrup, starch, hydrogenated oil, artificial flavors and artificial food dye blue No. 2 and red No. 40. And these are from popular manufacturers such as Kellogg's, Betty Crocker and General Mills. If you see bagels, cereals, breads, muffins, cereal, and other items that promise blueberries, closely check the ingredient list for, you got it, actual blueberries. Also to note, artificial food dye blue No. 2 and red No. 40 likely indicate “fake blueberries at work here.”
5. MilkFake milk being sold as the real McCoy? It seems unfeasible, but it’s not. Milk is one of the most commonly adulterated food items out there. A look at the FFD turns up pages of search results for milk, with a nightmarish list of adulterants. For starters: Melamine, non-authentic animal sources, formaldehyde, urea, hydrogen peroxide, machine oil, detergent, caustic soda, starch, non-potable water, cow tallow and pork lard. Gulp.
6. FishBetween sustainability issues and mercury levels, many of us are obsessively diligent about the fish we buy. So it’s depressing and distressing to discover that a study by Oceana from 2010 to 2012 found that 33 percent of the 1,215 samples they analyzed nationwide were mislabeled according to FDA guidelines. The samples were collected from 674 retail outlets in 21 states.
Samples labeled as snapper and tuna had the highest mislabeling rates (87 and 59 percent); only seven of the 120 samples of red snapper purchased nationwide were actually red snapper, the other 113 samples were another fish.
At the same time, farmed fish gets sold as wild catch and scallops are sometimes stamped-out whitefish. And buyer beware: A Consumer Reports study included a "grouper" sample that was really tile fish, a fish that contains frighteningly high levels of mercury.
7. SaffronFew spices are as exotic or expensive as saffron, and consequently, few spices are knocked off as frequently. Commonly standing in for the costly crimson threads, according to the FFD, are creative adulterants such as marigold and calendula flowers, turmeric, corn silk, poppy petals, died onions, gypsum, chalk, starch, borax and glycerin tartrazine, barium sulfate, sandalwood dye, colored grass, and red-dyed silk fiber.
8. Olive oilResearchers have found that olive oil is the food most vulnerable to food fraud. In most cases consumers are getting a lesser quality than what is labeled – regular olive oil instead of extra virgin, or a cheaper, non-Italian variety being sold as Italian. But olive oil is also frequently diluted with impostor oils such as hazelnut oil, corn oil, sunflower oil, peanut oil, vegetable oil, soybean oil, palm oil and walnut oil. One sample even contained lard.
In rare instances, varieties of non-food-grade oil may be added in. In one notorious case, more than 600 Spaniards died in 1981 after eating a non-food-grade, industrial rapeseed oil that was sold as olive oil.
9. Pomegranate juicePomegranate juice is another food category undone by its own popularity. Ever since pomegranate juice hit the market, it has been lauded for its high antioxidant content, for which consumers are willing to pay a premium. So it’s with no little amount of frustration to find that “pomegranate” juice is often diluted with grape or pear juice, sugar, and high-fructose corn syrup. There have also been reports of completely "synthetic pomegranate juice" that didn't contain any traces of the real juice at all.
10. CoffeeIf you buy whole beans and grind them at home, there’s less of a chance that your morning Joe has been "enhanced" with the confounding oddities that find their way into ground and instant coffee courtesy of sketchy coffee producers. The following have been found in these forms of coffee: Twigs, coffee husks, roasted corn, roasted barley, roasted soybeans, chicory powder, rye flour, potato flour, burned sugar, caramel, figs, roasted date seeds, glucose, maltodextrins, starch and roasted ground parchment.
The moral of the story? Don't be scared by all of this, but be aware. Buy whole foods when you can. Shop at trusted co-ops and farmers markets when possible. Know that well-known names and bigger brands should be somewhat reliable, since they have a lot to lose if they're busted for mislabeling. And look out for deals that seem to good to be true; that super cheap saffron could well be nothing more than died daisy petals.
SOURCE: Mother Nature Network
…
at virtually 100% of all Americans have an enlarged pancreas by the time they’re 40 and the incidence of pancreatic cancer has been rising 1.5 percent each year since 2004, according to the American Cancer Society. It is a notoriously lethal illness, in which less than 5 percent of patients survive 5 years. Meaning about 95% of people with pancreatic cancer die from it.
Stage 4 pancreatic cancer is incurable. The median survival rate is around 3–6 months after diagnosis. This is the type of cancer that oncologists should just admit they are useless in treating and give their blessings to treatments that might give these patients a chance. To administer chemo or radiation therapy to dying patients is inhuman.
Though oncologists are miserable failures when it comes to treating pancreatic cancer they still want us to trust them and believe, in the specific context of pancreatic cells on the road to cancer or already in a malignant state, the last thing one wants to do is to raise antioxidant levels.
Amazingly they ignore the research that concludes higher intakes of the antioxidants selenium, vitamins C and E reduce the risk of pancreatic cancer by 67%. That is according to a study published July 2012 in Gut, the journal of the British Society of Gastroenterology. Researchers found that people with the highest dietary intake of selenium were half as likely to develop pancreatic cancer as those with the lowest intake. Those who consumed the highest dietary intake of three antioxidants — selenium and vitamins C and E — were 67 percent less likely to develop pancreatic cancer compared to those with the lowest intake.
The Great Controversy Over Antioxidants
Thus there is a lot of confusion among patients about who to listen to or believe. Oncologists say, “oxidizing and anti-oxidizing agents are created in every cell, and are kept in a very precise balance when cells are healthy.” Though this is true for perfectly healthy cells, the fact is that perfectly healthy cells do not exist in the pancreas in most adult people.
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Most patients are faced with toxic hurricanes of chemicals, heavy metals and increases in exposure to radiation as well as higher levels of stress so it is irrational to pretend that doctors are treating patients with healthy cells. There is a great divide between cancer cells and relatively healthy cells but most people’s physiology is under stress.
When one of many possible biological stresses weigh down on the pancreas it will, as any other organ will, begin to function improperly. When this happens the first thing we see is a reduction in pancreatic bicarbonate production. Once there is an inhibition of pancreatic function and pancreatic bicarbonate flow there naturally follows a chain reaction of inflammatory reactions throughout the body. Under such conditions infections and fungi are known to proliferate.
Dr. David Tuveson, who is the director of research for The Lustgarten Foundation, says that, “proliferating cancer cells present a special case: more oxidants are being made in malignant cells, but more anti-oxidants are being made, too, countering the impact of rising oxidation. Without commensurately more anti-oxidants, malignant cells will die due to excessive oxidation.”
Excessive oxidation causes cells to commit suicide is the basic principle oncologists follow yet what they hide is that excessive oxidation causes healthy cells to become sick, die or turn cancerous. “Treatments for cancer such as radiation therapy and chemotherapy destroy cancer cells by promoting oxidation. Although antioxidants protect cellular DNA from damage by oxidative stress, they likely protect cancer cells, too.” They believe it rational to increase oxidation in cancer cells and to decrease antioxidants within the same cells. Unfortunately, this does not work with pancreatic cancer.
A review encompasses a total of 174 peer-reviewed original articles from 1967 till date comprising 93 clinical trials with a cumulative number of 18,208 patients, 56 animal studies and 35 in vitro studies suggests these oncologists are wrong. Not only has antioxidants repeatedly shown superior potential for ameliorating chemotherapeutic induced toxicity, antioxidant supplementation during chemotherapy has demonstrated higher therapeutic efficiency and increased survival times in patients.[2]
Magnesium and Pancreatic Cancer
Taking magnesium may reduce the risk of pancreatic cancer, one of the most deadly cancers, according to a study in 2015. Magnesium is known to reduce the risk of insulin resistance and type 2 diabetes (T2D), which are risk factors for pancreatic cancer. In fact, between 65 to 80 percent of pancreatic cancer patients have some form of glucose intolerance, including prediabetes or T2D.
Until now, it was not known whether magnesium indirectly reduced the risk of pancreatic cancer (by reducing the risk of diabetes) or whether it had a direct impact on cancer formation. Findings of the VITamins and Lifestyle study published in the British Journal of Cancer, looked at more than 66,000 patients in a health database from Washington State. Of those studied, 151 people developed pancreatic cancer.
Researchers found that those who met the recommended dietary allowance (RDA) for magnesium had a lower risk of pancreatic cancer compared to those who did not meet the RDA for this mineral. More specifically, there was a 76 percent increase in the incidence of pancreatic cancer in those who took in less than the RDA for magnesiumcompared to those who met or exceeded the base level recommended.
For every 100 mg a day decrease in magnesium intake, it resulted in 24 percent increase in the incidence of pancreatic cancer. However, when the researchers compared those who took a magnesium supplement with those who didn’t, the benefits disappeared in non-supplement takers.
“The strong effect was only observed in those taking both dietary and supplemental magnesium indicating supplementation was beneficial,” says the study author Daniel Dibaba, a PhD candidate, in the School of Public Health at Indiana University in Bloomington. This suggests that supplementation may be advised for individuals at risk to boost their magnesium levels to at least meet the RDA recommendations for this mineral.
Pancreatic cancer is the fourth most deadly cancer in the U.S. for both men and women. “For those at a higher risk of pancreatic cancer, adding a magnesium supplement to their diet may prove beneficial in preventing this disease,” Dibaba said.
Pancreatic Cancer and Fungal Infections
On October 3, 2019, The New York Times published an article titled, “In the Pancreas, Common Fungi May Drive Cancer,” reporting on findings of a study published in the prestigious Nature journal. According to this study: fungi migrate from the gut lumen to the pancreas, and that this is implicated in the pathogenesis of Pancreatic ductal adenocarcinoma (PDA), which is a malignancy of the exocrine pancreas with the worst prognosis among all solid tumors, and soon to become the second leading cause of cancer-related deaths.
PDA tumors in humans and mouse models of this cancer displayed an increase in fungi of about 3,000-fold compared to normal pancreatic tissue. Solid tumors excrete acid and the spread of cancer cells is stimulated by acidic conditions in the surrounding tissues. Acid is a byproduct of glucose metabolism, which ties in with research showing cancer feeds on and is accelerated by a diet high in sugar.
According to the researchers, PDA tumors had far greater amounts of a common fungal genus called Malassezia. Killing off the mycobiome with an anti-fungal drug was found to be protective, slowing down the progression of the tumor. The team found that treating mice with a strong antifungal drug called amphotericin B reduced tumor weight by 20–40%. The treatment also reduced ductal dysplasia, an early stage in the development of pancreatic cancer, by 20–30%. Sodium bicarbonate, for many reasons, is a far superior anti-fungal than amphotericin B for it also addresses the conditions that lead to pancreatic distress while it kills fungi.
To further sustain the connection between pancreatic cancer and fungus these researches found that repopulating the tumor with Malassezia accelerated tumor growth, except when Candida, Saccharomyces or Aspergillus genera were used. This suggests Malassezia is the main culprit in this kind of cancer. When other genera were included, tumor growth was much slower.
In summary, the fungi trapped in the pancreas appears to drive tumor growth. Fungus infections are now officially one more factor to consider in the alphabet soup of factors affecting cancer proliferation. The fungal population in the pancreas is a biomarker for who’s at risk for developing cancer because it is part of an army of infections well known to cause cancer.
Julia Roberts Uses Sodium Bicarbonate To Whiten Her Teeth and Control Oral and Systemic Fungal Infections
Bicarbonates happen to be excellent anti-fungal agents. Julia Roberts is famous for her bright smile and the actress says she owes it to her grandfather’s tip of using baking soda. “I brush [my teeth] with baking soda. [My grandfather] would put a big heaping mound of it on his toothbrush. He had only one cavity in his entire life,” Roberts said.
Yes it keeps her teeth white but it does much more than that. Sodium bicarbonate, used in toothpastes and in dental teeth-cleaning devices, is the very best agent for the maintenance of oral health because it changes pH, radically disrupting the constantly rising tide of bacteria and fungi that threaten the health status of the entire body.
With ample brushing, sodium bicarbonate has the power to break through pathogen films, called biofilms,[3] that sticky stuff that turns into hard tarter that your dentist has to remove while you grin and bear it. Studies have shown that bicarbonate inhibits plaque formation on teeth and, in addition, increases calcium uptake by dental enamel. Sodium bicarbonate increases the pH in the oral cavity, potentially neutralizing the harmful effects of bacterial and fungal metabolic acids.
Why Is This Important?
Through the years scientists have discovered a conclusive link between gum disease and both cancer and heart disease. “Our study provides the first strong evidence that periodontal disease increases the risk of pancreatic cancer,” said Dr. Dominique Michaud of the Harvard School of Public Health in Boston, who led the research. Men with a history of periodontal disease had a 64% increased risk of pancreatic cancer than men with no such history.
People with increased severity of periodontitis with recent tooth loss had the greatest risk. People with periodontal disease have an increased level of inflammatory markers such as C reactive protein (CRP) in their blood. These markers are part of an early immune system response to persistent inflammation and have been linked to the development of pancreatic cancer. It is the high levels of carcinogenic compounds that are present in the mouths of people with periodontal disease that increases risk of pancreatic cancer.[4] And what is the most prevalent carcinogenic compound in many people’s mouths? Mercury from dental amalgam! Selenium binds strongly with mercury protecting us from its damaging effects.
The Sun
Three factors related to sunlight exposure reduced the risk of pancreatic cancer by as much as 49%, adding to a fairly substantial volume of evidence supporting a role for sun exposure in pancreatic cancer risk, a case-control study showed.
Investigators, presented at the American Association for Cancer Research Pancreatic Cancer Conference that those born in areas with the most sunlight had a 24% lower risk of pancreatic cancer than the individuals who lived in areas with the least amount of sunlight.
The risk of pancreatic cancer spanned the spectrum of skin types. However, participants with the most sun-sensitive skin had almost a 50% lower risk of pancreatic cancer than those with the least sun sensitivity. Sunshine may help protect against pancreatic cancer regardless of whether a person takes vitamin D supplements.
One of the study authors, Dr. Rachel Neale of the Queensland Institute of Medical Research in Brisbane, Australia, said that “Given the findings of studies examining circulating vitamin D, it is possible that if exposure to ultraviolet radiation does decrease the risk of pancreatic cancer, it is acting independently of vitamin D.”
Intravenous ALA/Low-Dose Naltrexone Cancer Protocol
Dr. Burton M. Berkson, who was licenced by the FDA to study intravenous use of ALA described the long-term survival of a patient with pancreatic cancer without any toxic adverse effects. The treatment regimen includes the intravenous lipoic acid and low-dose naltrexone (ALA-N) protocol and a healthy lifestyle program. The patient was told by a reputable university oncology center in October 2002 that there was little hope for his survival. As of January 2006, he was back at work, free from symptoms, and without appreciable progression of his malignancy.
There are treatment designs that demonstrate the possibilities of extending the life of a patient who would be customarily considered to be terminal. Dr. Berkson writes, “People with metastatic pancreatic cancer more often die from their disease or complications thereof within 6 months and usually after a very stressful and painful course.”
Selenium is an Antioxidant
Dr. Richard Donaldson of the St. Louis Veterans’ Administration Hospital conducted a clinical trial with terminally ill cancer patients. He found that when he could raise the patients’ blood levels of selenium into the normal range, their pain and tumor sizes were often reduced.In a 140 patient study of cancer victims treated with selenium, Dr. Donaldson reported in 1983 that some patients deemed terminal with only weeks to live were completely free of all signs of cancer after four years; all the patients showed a reduction in tumor size and in pain.[5]
Selenium, especially when used in conjunction with vitamin C, vitamin E and beta-carotene, works to block chemical reactions that create free radicals in the body (which can damage DNA and cause degenerative change in cells, leading to cancer).
Conclusion
Would anyone buy a car knowing there is only a five percent chance it will work. For stage four pancreatic cancer patients doing chemotherapy or any treatments delivered by orthodox oncologists is like buying an expensive car guaranteed not to work.
There are many possibilities for treatment that would raise the chance of death from absolute certainty to something more hopeful. Taking magnesium, antioxidants selenium, vitamins C and E, taking bicarbonate and getting plenty of sun make sense because all of these help people avoid pancreatic cancer. Agents that reduce cancer incidence are better to employ than agents that increase cancer incidence, which chemotherapy does.
According to Hwyda Arafat, M.D., Ph.D., associate professor of Surgery at Jefferson Medical College of Thomas Jefferson University, found that found that thymoquinone, an extract of nigella sativa seed oil, blocked pancreatic cancer cell growth and killed cells by enhancing programmed cell death. Previous studies also have shown anticancer activity in prostate and colon cancers, as well as antioxidant and anti-inflammatory effects. Using a human pancreatic cancer cell line, she and her team found that adding thymoquinone killed approximately 80 percent of the cancer cells.
Mayo Clinic’s multidisciplinary approach involves helping patients get in the best mental and physical shape to battle cancer treatment. Their treatment sequencing includes looking at the entire patient and addressing their weight loss, malnourishment, jaundice, depression and other medical problems at diagnosis. Yet their motive to boosting patients’ health is to help them endure the harsh treatments.
Memorial Sloan Kettering Cancer Center, which specializes in pancreatic cancer compared patients with pancreatic tumors from people who had low survival rates, with patients long-term survivors (average survival of six years) and noticed that long-term survivors had nearly 12 times the number of immune cells called T cells inside them. My recommendation would be Natural Immuno-Oncology.
Curcumin, the natural yellow pigment in the spice turmeric does seem to help some patients with pancreatic cancer, and most importantly, there appears to be little downside like most natural treatments. No curcumin related toxic effects were observed in up to doses of eight grams per day.
Facing almost certain death it is better to take one’s chances with many non-threatening options that increase immune system strength. And without doubt, like for all cancers, the body should be flooded with bicarbonates, which will make the most resistant cancer cells deep inside of tumors more vulnerable to all other treatment.
There are rare pancreatic cancer survivor known as “extraordinary responders,” who have dramatic response to chemotherapy and have their tumors completely disappear, so we know it is possible to cure pancreatic cancer.
Chronic metabolic acidosis primarily affects two alkaline digestive glands, the liver, and the pancreas, which produce alkaline bile and pancreatic juice with a large amounts of bicarbonate. Even small acidic alterations in the bile and pancreatic juice pH can lead to serious biochemical/biomechanical changes. The pancreatic digestive enzymes require an alkaline milieu for proper function, and lowering the pH disables their activity.[6] Here we are at the beginning of digestive orders and even of cancer. This can be easily reversed with bicarbonates and suggests why magnesium bicarbonate in particular, and sodium and potassium bicarbonates should be used in all pancreatic cancer treatments.
See References ▼…
e common flu but may not be desirable for the H5N1 Bird Flu virus. Increases in these cytokines may trigger a lethal cytokine storm. (Isr Med Journal2002 Nov;4:944-6)
Micro Algae (Chlorella and Spirulina) - Increases production of cytokine TNF-a (Pubmed PMID 11731916)
Honey - Increases production of cytokines TNF-a and IL-6 (Pubmed PMID 12824009)
Chocolate - Increases production of cytokines TNF-a and IL-6 (Pubmed PMID 12885154, PMID 10917928)
Echinacea - Increases production of cytokines TNF-a and IL-6. Although it is often used for normal flu, research shows that it may increase the chance of cytokine storms for H5N1 (Pubmed PMID 15556647, 9568541)
Kimchi - Increases production of cytokines TNF-a and IL-6 (Pubmed PMID 15630182)
Dairy products & Bananas - These foods increase mucous production
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2) KILL THE VIRUS AND ANY FORMS OF IT THAT ARE LEFT IN YOUR BODY.
* Garlic–Medicinal usage of garlic dates back to ancient Egypt. It contains many compounds that experts believe offer antiviral, antimicrobial, and antibacterial benefits. Studies have shown that garlic is an effective antiviral herb when used against the common flu virus as well as common bacteria such as Bacillus, Streptococcus, and Staphylococcus. Garlic is a powerful antiviral herb and is most effective when used fresh. The bulb can be eaten whole, diced up, or juiced. For those who find the taste of garlic unappealing or are concerned about bad breath, garlic capsules and tablets are widely available. Caution: Do not use if bleeding is present.
*Oregano–Another one of the effective antiviral herbs, oregano has been used for hundreds of years to fight infections. It has antiviral, antibacterial, antifungal, and antiparasitic properties. A study at Cornell University found that oregano was very effective against 30 different germs. When used as an antiviral remedy, oregano can be taken in capsule form, made into herbal tea, or taken diluted in extract form. Simply using it in food for seasoning will offer some health benefits but will not provide the concentrated amounts of antiviral essential oils needed to combat a viral illness.
Major Ed Ames said he cured his bout with pneumonia by taking one gallon of water and adding 20 drops of oil of oregano. He shook and drank it daily anytime he would ordinarily drink water for six days.
CAUTION: The above mixture of water and oil of oregano must be shaken well before each use - because oil of oregano floats on top of water and must be mixed before drinking. Oil of oregano must be diluted before use. Oregano cannot be taken more than ten days without a rest period because it kills indiscriminately good and bad pathogens. A probiotic should be taken daily, but three hours apart from the Oregano.
*Nano Silver - Colloidal Silver is the greatest for killing every known pathogen, however, the Nano particle silver is somehow absorbed better. Silver 100 is the best in that department.
* Astragalus–Astragalus is another powerful antiviral herb that strengthens the immune system. It is a very effective antiviral herb for battling the common cold and flu. In addition to aiding the body in fighting off viruses, astragalus has a warming effect, which helps comfort the body. Astragalus is available in several forms. It can be sliced and boiled as part of a meal, made into an extract, or taken in capsule form. This may be taken long term.
* Schizandra– Schizandra is commonly found in traditional Chinese medicine. It is highly antiviral and has been used successfully against viral hepatitis. Capsules are the most commonly found form of Schizandra, but some herb markets may carry the dried berries.
*Mullein–A lot of health benefits can be derived from the mullein plant. It provides antiviral, anti-inflammatory, calming, expectorant, antihistamine, and emollient properties. For viruses that come with congestion, it is an excellent choice. Mullein is available as a tea, syrup, infusion, tincture, and decoction.
*Licorice– Glyceron: an extract from the licorice plant named glycerrhizin, which by the way has been shown by recent studies in the Orient as one of the best ways to treat SARS. – “A major ingredient in licorice has proven remarkably successful at combating the SARS virus in lab-dish tests, according to a German study. Licorice is a broad-spectrum antimicrobial effective against yeast, fungi, bacteria and viruses. Science has identified eight constituents of licorice with antiviral properties as well as twenty-five with antifungal properties.” (Paris-AFP) (Reuters- news web site) Like Echinacea, licorice can boost interferon production. Individuals with high blood pressure should use licorice with caution because it can raise blood pressure, cause sodium retention, and promote potassium loss.” (Reuters news)
My personal choices for the new flu pandemics are: Allicin (Garlic), Silver 100, Nutriodine (non-toxic Iodine), Olive Leaf Extract, Oregano, Grapefruit Seed Extract, Protein Enzymes, Suma, St. John’s Wort, Yarrow, Vitamin D3 &Vitamin C with Quercetin, Ellagic Acid, Astaxanthin, Turmeric, Ginger, Skullcap, Cardamon and Probiotics (that need no refrigeration) because this arsenal literally kills any type of pathogen and does not provoke a cytokine storm. Silver 100 and Nutriodine (diluted) can be used in a nebulizer to go straight into the lungs. If I get vaccinated, I’ll follow Dr. Blaylock’s protocol; If I get pneumonia, I’m going to try the Chinese Medicine Xiao Qing Long Tang.
I have used the following line of products “Allimed – Allicin and Alli-C, Silver 100 and Nutriodine” and I can tell you that they actually work. There is a huge drawback to the above garlic (allicin) products in that they must be kept refrigerated. That could be a problem in a survival situation. What you could do, is make your own garlic tincture that would keep up to one year at room temperature.
How to Make a Garlic Tincture-
By Sophia Darby, eHow Contributor
“A tincture is a mixture of herbs and alcohol, used as a natural remedy for various ailments. Garlic is known for its cleansing and antibacterial properties. Using a garlic tincture can help give relief from viruses, coughs and other breathing difficulties.”
Instructions
Peel a half pound of garlic cloves.
Pour 1 quart of brandy into a glass jar.
Add garlic cloves to the brandy. Seal the jar, making sure it is airtight.
Store the tincture at a temperature of around 85 degrees Fahrenheit for two weeks.
Strain the tincture to remove the garlic. Pour the tincture back into the glass jar.
Take 5 to 25 drops of the tincture, daily, mixed with water or fruit juice.
Things You'll Need
Garlic
Brandy
Glass jar with lid
Tips & Warnings
A garlic tincture can be stored for up to one year
A tincture is best taken with meals.
If your tincture is cloudy, store it in the refrigerator to help the sediment to settle to the bottom of the jar.
Always consult a physician before taking any supplements, especially if you are on medication, pregnant or nursing.
Contraindications, Cautions and Side Effects
“Excessive amounts of garlic/garlic tincture can result in gastric distress, heart burn, and intestinal gas. In extreme cases, damage to the digestive tract can occur.
Garlic has anti-platelet effects on the blood which can lead to poor coagulation. It is best to avoid garlic before surgery because of these anti-platelet effects.
Garlic is not recommended for those on blood thinning medications such as Warfarin or Heparin.
Garlic is not recommended for those who have anti-coagulation disorders.
Garlic tincture may cause menstrual changes.
Excessive intake of garlic tincture may cause dizziness, lightheadedness, nausea and sweating.
It's always best to check with your personal health care provider before taking any herbal medications, including garlic tincture.” (Darby) Note: Onion tincture can be made by this same method.
GO TO WEBSITE FOR "MORE INFO" - too much to post here. . . www.ruralsurvival.info…
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