quiIsotonic salt brine is created by adding salt to water at the rate of ¼ teaspoonfuls to 4 ounces of water or 2 teaspoonfuls salt per quart creating a 0.9% solution.  For modern man, ingestion of excessive commercial sodium chloride salt is unfavorable, creating a biochemical anabolic dominance, which leads to high blood pressure, atherosclerosis and tumor growth. 

Dr. Emanuel Revici demonstrated that the adverse effects of excessively anabolic pure sodium chloride can be balanced and overcome by adding 1-10% of catabolic magnesium compounds, such as magnesium oxide, magnesium acetyl-salicylate and especially magnesium thiosulfate.

Although there is much discussion about the need to reduce salt intake (in societies where salt is added to many processed foods), salt intake is absolutely necessary.  People need salt, sodium chloride, to survive:  Buffering, energy production and chemical requirements of the human body demand that salt concentration in the blood be kept constant. 

If the body does not get enough salt, a stress-induced mineral corticoid hormonal mechanism compensates by reducing excretion of salt in urine and sweat.  But it cannot reduce this output to zero.  On a completely salt-free diet the body steadily loses small amounts of salt via the kidneys and sweat glands.  It then attempts to adjust this by accelerating its secretion of water, so that the blood’s salt concentration can be maintained at the vital level.  The result is dehydration and gradual desiccation of the body and finally death.

Salt has equal importance with water.  We benefit from drinking at least eight glasses of water a day if humidity is low.  We require less water when humidity is high.  We have a daily requirement of salt in a day for physiologic buffering and so that electric energy can be generated from our body.  It will also help our digestive and nervous system, muscles and brain to function properly.  But the salt that we need is not regular table salt.

Rock salt usually comes from the ocean that is now polluted because it is used to dump garbage and harmful toxins.  Rock salt only contains sodium chloride.  This will be unhealthy for your body since it may cause fluid imbalance, which can lead to gall bladder and kidney stones, rheumatism, arthritis and other problems.  Using rock salt can poison your body, if your salt intake becomes greater than salt disposal.

Sea salt generally lacks high concentrations of iodine, an element essential for human health.  Iodized forms of sea salt are now marketed to address this concern.  However, unrefined sea salt contains many minerals that regular iodized table salt does not contain, such as calcium, potassium, magnesium, sulfate, and traces of others (perhaps including heavy metals such as mercury, lead, and cadmium, as well as strontium).

Celtic Sea Salt is harvested salt from the ocean using the sun, the wind, and dried in shallow clay ponds.  Pristine ocean channels spiral water into the concentrating ponds.  The flowing mixture is stirred by the salt farmer, and crystals form and are gathered by hand.  The ionizing action of the clay, combined with the artisan’s skillful method, removes the heavy metals and enlivens the unique, bioavailable array of trace elements that exist in a balanced matrix. 

Annual, independent laboratory results show that Celtic Sea Salt is lower in sodium and chloride than other salts and higher in other minerals with 3.1% magnesium and 1.1% sulfur as well as trace elements, naturally balancing the anabolic dominance of sodium and chloride.  Celtic Sea Salt is tested to ensure that it does not contain harmful pollutants.

Although rock salt is considered to be a inexpensive and good alternative to table salt, it still does not have the magic of Himalayan Crystal Salt.  Crystal salt from Himalayas can easily be absorbed and metabolized by our body.  This crystalline structure was formed due to exposure to enormous force long before modern impurities filled our seas.  Himalayan Crystal Salt is the cleanest, top quality, most beneficial salt, containing all 84 natural elements our body needs.

In 1995, an eight-year study of a New York City hypertensive population stratified for sodium intake levels found those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets,  the exact opposite of what the “salt hypothesis” predicted.

Salt is most effective in stabilizing irregular heartbeats.  Contrary to the misconception that it causes high blood pressure, it is actually essential for regulation of blood pressure (in conjunction with water).  Proportions are critical.  


Salt is vital to the extraction of excess acidity from the cells in the body, particularly brain cells and making it available for acidifying stomach chyme.  People with weak hydrochloric acid production have a hard time digesting proteins and difficulty in dissociating and assimilating minerals.  They have a smooth bright-red tongue and typically complain of bursitis. 


Acid digestion can be boosted by taking one teaspoonful vinegar (apple cider, brown rice, rice wine or Umeboshi plum, even distilled white vinegar) with one teaspoonful brine in 3-4 ounces of water 20-30 minutes before a meal.  Add ¼ teaspoon cream of tartar to vinegars besides apple cider vinegar to provide potassium, since other vinegars might tend to deplete potassium.  Salt is vital for keeping blood sugar level in the blood, modulating the stress response.  


Salt is vital for the generation of hydroelectric energy potential in cells of the body.  It is used for local power generation at the sites where energy is needed.  Salt is vital to the nerve cells' communication and information processing all the time that brain cells work, from the moment of conception to death.  Salt is vital for absorption of food particles through the intestinal tract.


Salt is a strong natural antihistamine.  Salt is vital for the clearance of the lungs of mucus plugs and sticky phlegm, particularly in asthma and cystic fibrosis.  Salt is vital for clearing up catarrh and congestion of sinuses.  

One of the most valuable and purest salts available is the Himalayan Salt.  The salt was produced 250 million years ago when the sun dried up the original prehistoric ocean.  It is completely perfect and natural, equal to the structure of the earliest primitive sea.  

The application of "Sole", also known as brine water, is successfully done by health specialists and physicians by mixing Himalayan Salt with high quality purified or spring water.  This salt has encountered several pressures for years and due to this pressure salt was formed.  The more the firmness, the greater becomes the perfection of salt crystal formation.  These salt crystals form beautiful microscopic geometric patterns.

Sole (so-lay), which is the mixture of crystal salt and water is the called the soup of life.  The German word sole came from the Latin word sol, which means the sun.  Brine solution is the fluid state of sun or light energy.  In this combination, balance is being achieved since positive ions of water surround the negative ions of salt and salt negative ions surround positive ions of water.  This causes the crystalline salt molecules to be hydrolyzed, disappearing into the water.  This brine solution carries a 24-hour profound vibration to the body.  The sole will replenish this energy pattern in our body that diminishes when one is sick.

To create sole, loosely fill a glass with several Himalayan crystal salts.  Then completely fill the glass with good spring water.  Check if the crystals have been dissolved completely.  If the crystals were dissolved, add some more crystal.  One can be sure that the brine is already ready to be used when the water is no longer dissolving the crystals and they settle at the bottom of the glass.  One can take one teaspoon full of the sole mixed with 8 ounces (250 ml) of water every morning on an empty stomach.

The brine solution provides a detoxifying effect on the body.  It helps minerals penetrate the skin easily.  Some uses of Himalayan salt sole (or clay purified sea salt) to provide natural remedy:

1. Use the brine (undiluted) when brushing your teeth.  Also used as a mouthwash, the soothing solution prevents gingival bleeding and bad breath.  To ease sore throats, gargle with warm sole solution.  Rinse and ‘hold’ with warm to hot sole to ‘draw’ an infection.  Do not swallow undiluted solution.

2. Use sole as eardrops to help cure ear infections.

3. To lessen acne, use a brine facial wash.  To use Himalayan salt as face or body scrub, just mix the salt with a fragrance free, organic soap.

4. To treat foot fungus, soak your feet with the brine solution and see the difference.


5. For psoriasis, take brine solution to the affected skin area and rub. Then allow brine to dry.


6. For motion sickness, use the energetic balancing properties of Himalayan salt crystals.  Make a pouch of salt and wear it around your neck.

7.  Sole helps in maintaining a balanced ph factor for the body.  It can help in eliminating heavy metals in the body.  Some of these metals are lead, arsenic, mercury and calcium.  The salt has the ability to dissolve their molecular structures.

8. If you are experiencing menstrual cramps, use a warm salt sachet for 30minutes.  You can also get a cloth and dip it in the sole.  Wring and put the cloth on your abdomen.  Then cover it with towel and then put a hot water bottle on top for 30 minutes to get rid of the cramps.

9. For headaches, use concentrated sole solution to massage the head and neck.  For severe headaches, you can also apply a cold compress by combining1 teaspoon of sole to 1 tablespoon of cold water.  Change as necessary.

10. Chronic respiratory illness, including asthma, sinusitis and bronchitis can be treated with brine inhalation therapy. Heat a pot and add plenty salt to the boiling water.  Cover your head with a towel and breathe in the brine steam.  Do this for 10-15 minutes.  Pollutants will be coughed out in about 30 minutes from inhaling the brine solution.

The solution also cures other skin irritations.  It can also be used for other post-operative care, rheumatism, joint ailments and insect bites or wounds. It can also be used as sole bath. This will reactivate the body’s ability for self-healing and potentiate the body’s electric current.


Nausea, vomiting and diarrhea can deplete body fluids which cannot be replaced just with water or juice.  Body electrolytes can be replaced with 1/2 teaspoon of Baking Soda, plus 1 teaspoon of salt mixed well in one quart of water.




A traditional Haitian remedy for hunger pangs is cookies made of dried yellow dirt from the country's central plateau.  Mud has long been prized by pregnant women and children in Haiti as an antacid and source of calcium, but for many mud cookies have become a regular meal.  Some cannot even afford even a daily plate of rice.  Haiti is the poorest country in the western hemisphere.   Cookies are made of dirt, salt and vegetable shortening and dried in the sun.  The dirt cookie has a smooth consistency and sucks all moisture out of the mouth as soon as it touches the tongue.  For hours, the taste of dirt lingers.


Essential minerals may be absorbed by colloids or other organic substances such as humates, and become chelated by humic or fulvic acids, or may even be extracted from plants.  Most of the world's farming soils became depleted of trace minerals long ago.  Sediments can help supply essential trace minerals that our livestock, pets, houseplants and crops need to remain healthy (and us too!).


Diatoms are the grass of oceans and lakes.  Just as grass is the staple food of earth animals, diatoms (algae) are the food of ocean or fresh water grazers.  When aquatic diatoms died and dropped to the seabed bottom, shells in old deposits, not being subject to decay, collected in the primordial ooze and eventually formed the material known as diatomaceous earth.  Magnified 7000 times, diatomaceous earth looks like spiney honeycombs.  


The typical chemical composition of diatomaceous earth, non-clay, is 86% silicon, 5% sodium, 3% magnesium and 2% iron.   For the most part diatomite (originates as diatomaceous earth) and calcite, for example, were formed in shallow marine environments, and are therefore, much older than many clays (such as Montmorillonites, a very soft phyllosilicate) that were formed in more recent times, and in fresh water lakes.

Some recommend to dose humans by mixing one tablespoonful food grade diatomaceous earth in a glass of water before bed or first thing in the morning, well before breakfast, to allow diatomaceous earth time to move through and absorb toxins from one’s digestive tract without interfering or absorbing nutrients from foods or liquids. Others report excellent results consuming 1 tsp. in a glass of water prior to each meal, 3x/day.

If fecal counts are not zero for worms and ova after feeding diatomaceous earth for 30 days, increase the daily dose.  Feeding too small a dose of diatomaceous earth will not work.  Increasing the dose, even if greater than the above recommendations, will not harm anyone.  

Some horses do fine on 1/2 cup of diatomaceous earth daily, others need a full cup.  We are all different.  Natural food grade diatomaceous earth contains 15 trace minerals: calcium, magnesium, sodium, potassium and copper, zinc iron, phosphorous as well as selenium. People note shinier coats, better overall health and better production in their animals who are fed food grade diatomaceous earth regularly.

Food grade diatomaceous earth detoxifies and absorbs methyl mercury, e-coli, endotoxins, viruses (including poliovirus), organophosphate pesticide residues, drug resides and protein (perhaps even the proteinaceous toxins produced by some intestinal infections).  Diatomaceous earth has a negative charge and heavy metals and bacteria have a positive charge, helping sweep them out of the body.

It is both digestive aid and colon cleanser. The microscopic honeycomb skeletal form of diatomaceous earth is found to become filled and clogged with hard debris such as intestinal scale.  Food grade diatomaceous earth has not been found to cause any insult to the mucosa or barrier wall.

Mites are on all of us: people, pets and plants.  We do not usually see them and most of us are not affected by them as we have reasonably strong, healthy immune systems.  When our immune system is low, this gives way for the mites to take over and attempt to ruin our lives and make us miserable.  Just as fleas prey on less healthy animals and mountain lions prey on the weaker, young or less healthy animals; and mites or borers prey on the trees and plants that are not as strong as they should be; mites prey on those of us with weak immunity.

Some people have suffered from these mite infestations for over 10 years without effective treatments.  If you are one of these people that have suffered from mite, other bug/parasite infestations or Morgellon's Disease, this might be the answer.  Food grade diatomaceous earth is excellent to help eliminate mites on humans, pets and plants as well as in home and yard.

Food grade diatomaceous earth is a natural powder that works in a purely physical/mechanical manner, not chemical and thus has no chemical toxicity.  Best yet, parasites do not build up a tolerance/immunity to its physical/chemical reaction, so rotation of wormers or chemical insecticides is unnecessary and food grade diatomaceous earth has no odor.  In fact, it works as a deodorizer.

Ants, fire ants, caterpillars, cut worms, army worms, fleas, ticks, cockroaches, snails, spiders, termites, scorpions, silver fish, lice, mites, flies, centipedes, earwigs, slugs, aphids, Japanese beetles (grub stage), fruit flies, corn earworm, cucumber beetles, corn borer, sting bugs, squash vine borers, thrips and loopers are also effectively controlled with the powder.  The insecticidal quality of diatomaceous earth is due to the razor sharp edges of the diatom skeletons.  When diatomaceous earth comes in contact with the insects, the sharp edges lacerate the bugs’ waxy exoskeleton and then the powdery diatomaceous earth absorbs their body fluids causing death from dehydration.

If you have a mite or bug infestation in your home, it is essential to treat the affected people, pets, and household all at the same time.  Lightly sprinkle diatomaceous earth in household carpet, along floor baseboards, in pet bedding, under furniture, beneath couch and chair cushions as well as in closets.  Leave for 2-3+ days and then vacuum.  Reapply regularly for the first month for severe infestations, as the parasite eggs hatch 10 days to 3 weeks after being laid by the host, so it is essential to keep up regular treatment to completely eliminate the infestation. Please do not get heavy handed with the powder in your carpet (it may cause problems with the vacuum when applied excessively).

One diatomaceous earth is organic, non-treated, non-calcined fresh water diatomaceous earth. It is mined, crushed, sifted, bagged and pure white in color. It contains less than .5% silicon. There are food grade diatomaceous earth products that are yellow or tan in color which indicate higher iron content. Those which are gray in color contain more clay.

Most clays (hydrous silicate of alumina) are formed from volcanic ash that has fallen from the atmosphere, weathered and collected as sediment.  Over time the addition of plant and animal remains as well as other forms of organic and inorganic material have mixed in and decomposed to form these organic clays, (examples include such clays as bentonite, montmorillonite, pascalite, illite or French Green).

Pyrophylite clay, on the other hand, was formed underground, beginning as a boiling lava soup (boiling rock) and eventually cooling due to interaction with underground aquifer water.  The combination of immense underground pressures and steam from contact with aquifer waters caused the molten rock to transform into exceptional clay.  

The electromagnetic properties seem to be stronger than lava ash clays.  This enhanced electromagnetic quality may also be due to pyrophylite's rich electrolyte content, containing five electrolytes in rather significant quantities including calcium (Ca2+), magnesium (Mg2+), potassium (K+), sulfate (SO42-) and sodium (Na+), along with three more to a lesser degree including chloride (Cl-), phosphate (PO42-) and hydrogen carbonate (HCO3-).

Pyrophylite clay is a unique type of amorphous silica clay (amorphous means "noncrystalline; having neither definite form nor apparent structure", and stands in contrast to a quartz silica, for instance, that is bound into a highly structured form).  Containing well over 65 minerals and trace minerals in a natural, well proportioned balance, pyrophylite rich mineral content is further enhanced by numerous rare earths and monatomic elements.

Pyrophylite clay is almost 60% silica, a prime mineral required for strengthening bone and rebuilding body tissues.  Roughly 50% of this silica is amorphous while the other 10% is quartz, providing both plants and human a good balance of available silica resources to draw from.

Medicine Men, from the ancient Egyptians to indigenous tribes of North America, would travel hundreds of miles in search of certain pure, highly nutritious and healing mineral clay deposits. Montmorillonite-containing bentonite clays have also been used for thousands of years as a remedy for infections, indigestion and other medical problems (by both applying wet clay topically to the skin as a poultice and by ingesting it).  In 1930, two college boys traveling in the vast Nevada Great Basin were amazed and intrigued to find their wandering burros eagerly eating a distinctive powdery clay.

This Nevada clay from volcanic ash is a bentonite, high in humus lignite silts intermixed with highly fibrous organic matter.  Its basic chemical structure is: MgO Al2 O3 5SiO2 nH2O.  Besides the well known colloidal properties of clays, it would seem to have more than one extra layer of organic material chelated by fulvic acids.  It typically forms microscopic or at least very small platy micaceous crystals.  The water content is variable, and in fact when water is absorbed by the crystals they tend to swell to several times their original volume.


Humic/fulvic mineral complex is the smallest, most complex, most highly refined naturally occurring water-soluble substance extracted from ancient deposits of organic matter.  It can be used as a dietary supplement.  Because humic/fulvic carries both a negative and a positive charge, it energizes cells, and can behave as an electron donor or acceptor, depending on the need.  If the individual cell is restored to its normal chemical balance and electrical potential, we have given cells life, where death and disintegration would normally occur.


Tiny amounts remarkably transform the molecular structure of water, making it intensively more active and penetrating.  Humic/fulvic mineral complex then assists water in its job of dissolving and transporting.  It helps carry nutrients into the cell and waste products away from the cell, while also helping to neutralize toxins and invaders. 


Humic/fulvic is created by microbial activity at the roots of plants.  Its function is to dissolve, and convert the metallic and clay based mineral molecules that are in soils, into a form that is usable by plants, animals and people.  Once minerals are dissolved, plants uptake (through their root system), the powerful humic/fulvic substance that is loaded with available minerals and trace elements.  Supplements providing humic/fulvic come from ancient deposits of lush plant matter that were buried millions of years ago before the days of herbicides and pesticides (that kill the microorganisms necessary to create humic/fulvic in modern farming practice).


Zeolites are minerals that have a micro-porous structure, having formed where volcanic rocks and ash reacted with alkaline ground water.  Zeolite minerals are negatively-charged allowing them to exchange positively-charged particles with surrounding elements without losing their structure. Therefore, zeolite crystals act as "micro-sponges" absorbing free radicals, carcinogens and viral particles. 


Zeolite is a unique antioxidant.  Traditional antioxidants absorb free radicals whereas zeolite traps free radicals in its structure, inactivating and eliminating them.  It is complementary to additional antioxidants.  Zeolite traps and nullifies nitrosamines in the digestive tract.  Nitrosamines are cancer-causing agents found in processed meats.  Nitrosamines are a causative factor in type-II diabetes. 


Because zeolite is a negatively charged mineral it naturally attracts heavy toxins (which are positively charged) and traps them in its cage-like structure. This includes heavy metals, pesticides, herbicides, and other positively charged toxins.  It does this in a hierarchical manner.  It first acts to remove lead, mercury, cadmium, arsenic and other heavy metals. 

Once it has removed those from the system, which may take one month or more, it then chelates out pesticides, herbicides and plastics.  Afterwards it acts as a natural trap of viral particles which prevents the production of viruses.  Zeolite acts as a broad-spectrum anti-viral, trapping pre-virus components, preventing replication of viruses.


Montmorillonites (colloidal silicates) also cause micelles (lipid spheres) to assemble together into vesicles.  These are structures that resemble cell membranes on many cells.  It can also help nucleotides to assemble into RNA which will end up inside the vesicles and, under the right conditions, will replicate. This might have been the origin of life on earth.

The edible mineral matrix Montmorillonites was described in the previous century in France.  The clay from that Montmorillonites deposit in Panaca, Nevada is now called Panak-ite.  Montmorillonite contains all the essential mineral trace elements (in a balanced ratio as laid down by Nature).  Bentonite clay is 40% silica, 28% calcium and 12% magnesium. Our body is 42% silica, 28% calcium and 12% magnesium.  Montmorillonite as mined and processed is a natural mineral.

Panak-ite is unique in that it is easily metabolized.  Formed over tens of millions of years from sedimentation of the mineral elements in plant and animal marine life such as seaweed, shrimp and algae, these minerals were naturally chelated in the plant and animal organisms. They are already “in organic form” - pre-processed for easy absorption.  So instead of 5% absorption, which is the rate for inorganic (metallic) minerals, most of the 78-some elements in this nutritional clay are readily absorbed up to 98%.

Melchior Dikkers, PHD, said "Twenty some years ago, I began research on the natural clay mineral as a food supplement on laboratory animals.  Various forms of intestinal infections in rabbits, poultry, swine and cattle responded with amazing results whereas the animals did not respond to treatment with other, orthodox treatments.  The results of these research experiments proved that the minerals contained in the natural mineral clay had a very definite value in the biochemistry of the body."

1. The mineral absorbs toxic substances from the intestinal tract, and at the same time possesses a healing and soothing quality.

2. The absorptive power of this natural clay-mineral compound is very great. It absorbs gaseous substances, and aids in regularity.

3. The natural clay mineral helps supply mineral trace elements that may be lacking in the diet.

4. The natural trace elements act as catalysts which aid in metabolism, and cell building.

5. Minerals form a gel-like substance that acts as a protective coating in the intestinal tract.

6. These minerals contain both ferrous and ferric iron.  Ferrous irons for the hemoglobin (in red cells) formation and ferric irons for muscle cells.

7. Minerals function in maintaining osmotic pressure and influence contractility of muscles.

8. Minerals enter into the synthesis of every living cell and they influence the vital processes of oxidation, secretion, growth and reproduction.

9. Mineral elements are essential to the structure of certain complex chemical compounds, which influence the course of metabolism."

“It has no direct therapeutic effects (but acts as a magnet for heavy metals).  It acts as a normalizer of physiological activities in animal tissues. In comparing the chemical analysis of the mineral with the chart of biological elements, we notice that the mineral contains all of the variable and invariable elements of animal tissues. In comparing the chemical of the mineral with the analysis of blood and tissues, we again notice a similarity. However, the mineral contains the elements in a slightly higher percentage.”

Taken internally, bentonite can absorb pathogens, viruses, mold, pesticides and herbicides, remove radioactive residues and more.  Bentonite’s drawing properties and ease of elimination facilitate the removal of intestinal toxins.  Deep cleansing optimizes the body's natural healing abilities.  Detoxification improves organ function and optimizes cell and tissue repair and provides resistance to infection.  Brush teeth with clay and floss clay into interproximal areas.

Clay can help eliminate cysts, makes an excellent moutwash, improves intestinal regularity, relieve chronic constipation, diarrhea, indigestion and ulcers.   It removes parasites from the intestines, provides allergy relief and provides a positive effect on skin problems and acne as well as anemia.  Clay reduces heartburn and indigestion by absorbing excess stomach acids.

Bentonite clay, alone or mixed with herb powders, can be applied as a paste for use on sprains, bruises, plant rashes (poison oak, ivy, stinging nettles) and on insect bites.  Clay facial masques, poultices, and baths remove toxins directly through the skin (largest organ of elimination of the human body).

Use a glass, pottery or wooden container, (do not use metals).  Combine bentonite with sufficient liquid to make a pasty gel.  Let it sit 2-3 minutes.  Using fingertips spread a consistent layer to fully cover the skin (for the purpose of a masque, avoid getting clay in mouth, eyes, ears, nose). Sit, if possible and relax.  Think peaceful healing thoughts and gratefully allow the clay to become dry. This takes about 4 minutes for more sensitive skin and 10-12 minutes for normal skin).   As it tightens, it is working and removing impurities.  Wash thoroughly and gently to remove the masque.  Follow with a natural toner and moisturizer.

Alternatives to water in the clay masque-paste are almost endless: apple cider vinegar, essential oil waters (just use a drop or two), herbal teas (peppermint, chamomile, comfrey, calendula, ginger or lavender).   Powdered herbs can be added to the clay before mixing (perhaps white sandalwood, marshmallow, orange peel powder or slippery elm bark).

Avoiding Foods with Natural Toxins


Many food toxins do not come from manmade poisons, but are produced by plants themselves as protection against invasion by bugs, viruses, fungi, and bacteria.  Many are beneficial.  Harmful ones are called phytoalexins.  In addition, cooking certain plants can produce powerful toxins, as we see with frying potatoes, which produces a carcinogenic toxin called acrylamide.


The production of toxins by plants depends on a number of factors, including sprouting of the plant (as with potatoes), temperature, sugar content (especially easily glycosylated fructose), and how diseased the plant is. 


The nightshade plant family (Solanacae) contains over 92 different genera and includes not only the deadly nightshades, Atropa belladonna, mandrake, and jimson weed, but also includes potatoes, tomatoes, most peppers (not black pepper), paprika, eggplant, and tobacco plants.  All of these plants secrete powerful toxins called glycoalkaloids which typically causes crippling deforming arthritis in animals richly grazing on these foods. 


These glycoalkaloids are powerful inhibitors of cholinesterases, which can lead to seizures, muscle spasms, and death in higher concentrations.  In addition, they contain digestive enzyme inhibitors, increase intestinal permeability (cause leaky gut leading to allergies and bloating), worsen inflammatory bowel diseases and may increase incidence of miscarriages.  Glycoalkaloids can damage the mitochondria of cells, leading to cell death.


Especially troubling for those carrying the blood type A glycoprotein marker, these compounds may impair implantation of embryos, causing miscarriage in pregnant women.  There is growing incidence of inflammatory bowel diseases, such as Crohn’s disease and ulcerative colitis.  Genetically prone animals fed nightshades develop a high incidence of such bowel disease. 


If troubled with inflammatory skin conditions, high blood pressure, arthritis or inflammatory bowel, one would want to limit tomatoes, peppers, eggplant and potatoes.  Inflammatory bowel diseases are most prevalent in countries with the highest intakes of these Solanacae plants.   Americans seem obsessed with French fries and potato chips.  Frying potatoes significantly increases the concentration of glycoalkaloids.

Acrylamide values in selected food product (ppb) Values are in parts per billion (ppb), but these values are similar to micrograms/Kg.

A total of 339 cases of kidney cancer, 1,210 cases of bladder cancer and 2,246 cases of prostate cancer were followed.  Researchers noted little corelation between acrylamide intake and bladder or prostate cancer, but a strong correlation was noted for kidney cancer.

Using data from the Netherlands Cohort Study, dietary acrylamide was found to increase women's risk of ovarian cancer by 78% and their risk of endometrial cancer by 29%.  Among women who had never smoked, the increase in risk was much higher: 122% for ovarian cancer and 99% for endometrial cancer.

Highest average acrylamide intake was 41 micrograms per day, while the lowest was 10 micrograms per day.  Average intake was 22 micrograms per day, or slightly less than the amount found in a 2.5-ounce serving of French fries.  Every 10 microgram increase in daily intake seems to increase a person's risk of kidney cancer by 10%.  Among smokers, the effect of dietary intake was magnified.  Smokers inhale even larger amounts of AGEs from sugar-cured tobacco.

Coffee is the biggest source of dietary acrylamide for most study participants.  In the group with highest average intake, however, the biggest source was a popular baked snack called Dutch spiced cake.

French fries

McDonald's French fries 497

Popeye’s French fries 1030

Wendy's French fries 302

Potato chips

Lay's Classic Potato Chips 549

Kettle Chips Lightly Salted Natural Gourmet Potato 1265

Commercial Potatoes

KFC Mashed Potatoes <10

Idaho Spuds Mashed Potatoes 0


Pepperidge Farm Dark Pumpernickel (not toasted) 34

Pepperidge Farm Dark Pumpernickel (toasted) 364

Sara Lee Plain Mini Bagels (not toasted) 58

Sara Lee Plain Mini Bagels (toasted) 343

Bakery products

Dare Breton Thin Wheat Crackers 300

Wasa Original Crispbread Fiber Rye 504

Utz White Corn Tortillas 111


General Mills Cheerios 266

General Mills Lucky Charms 176

Kellogg's Corn Flakes 77

Kellogg's Raisin Bran 156

Oatmeal Porridge 0

Snack foods

Orville Redenbacher's Gourmet Popping (Popcorn) 157

Herr's Extra Thin Pretzels 309

Snyder's of Hanover Veggie Crisps 832

Terra Stix 990

Blue Diamond Smokehouse Almonds 457

Planters Smoked Almonds 339

Smucker's Natural Creamy Peanut Butter 125

Ghirardelli Unsweetened Cocoa 316

Hershey's Cocoa 909

Good Health Natural Foods Honey Dijon 1168

Lipton Recipe Secrets Onion Soup & Dip Mix 1184


Maxwell House Slow Roast (ground, not brewed) 209

Maxwell House Instant Coffee (powder, not brewed) 263

Starbuck’s Coffee Columbia Ground (not brewed) 175

Dairy and Meats  Acrylamides are almost undetectable in most products.  Those prepared with flour coatings and then baked or fried would have acrylamide from the carbohydrates in the batter.  High heat frying, baking and roasting means acrylamide.

Chicken-bits 39

Deep fried fish 39

          Cooking Method for 3 oz chicken

          Oven fried   9,000 Ku of AGEs

          Deep fried    6,700

          Broiled         5,250

          Roasted       4,300

          Boiled          1,000

High AGE Foods Ku per 90g portion

          Hot dog, broiled 5min       10,143

          Hot dog, boiled 5min          6,736

          Hamburger, McDonald’s   4,876

          Hamburger, fried 6min       2,375

          Pizza, thin crust                 7,583

AGE content of a typical diet is16,000 Ku/day.  French fries are number one, followed closely by potato chips, boxed breakfast cereals and cookies.  Coffee, toast, soft bread, pies and cakes are hard to separate next in significance.  Chile con carne, crackers and corn snacks are also popular ways to toast ourselves.  Pizza, pretzels and popcorn are also similarly deadly.  Surprisingly canned black olives and peanut butter are significant sources.  Bagels, soup mix and breaded chicken round out the top twenty.  Postum and prune juice are much worse than coffee almost as bad as French fries per portion.

Many common herbs have been found to have the power to inhibit tissue damage and inflammation brought on by high blood-sugar levels in the body.  They inhibit the glycation or glycosylation process which produces AGEs when blood sugar levels get high.  AGEs have been causally linked to inflammation and tissue damage in diabetics.  The spices with the greatest protective effects were cloves, cinnamon, allspice, apple pie spice, and pumpkin pie spice.  Top herbs included marjoram, sage and thyme.

Carnosine helps defend the body’s proteins against the crippling effects of glycation. By preventing the formation of dangerous AGEs, carnosine may help the body’s proteins retain their youthful vigor and function.  Carnosine is also a powerful antioxidant.

Available as a supplement, carnosine is a safe, well-tolerated compound comprising the amino acids beta-alanine and L-histidine.  Carnosine can be used together with vitamins C & E, alpha lipoic acid and/or Co-enzyme Q10 for full antioxidant protection, but even if it is used on its own it should still confer significant protection both against free radicals and against glycosylation.  Naturally present in high concentrations in brain and skeletal muscle tissue, carnosine inhibits lipid peroxidation and free radical-induced cellular damage.  There it offers protection against harmful protein-sugar reactions and the toxicity of metals such as copper.

Carnosine synthetase requires free sulfhydryl groups for activity.  The activity of the synthetase is stabilized by dithioerythritol and inhibited strongly by Cu2+, Cd2+, Hg2+, Zn2+, and to a lesser extent by Ca2+, Ni2+, Li, chlorpromazine, -methyl DOPA and norepinephrine.  As we age, the levels of l-carnosine in our body decrease, leaving our cells more vulnerable to the effects of glycation.  Meat provides the major dietary source of carnosine.  Vegetarians are especially subject to low l-carnosine levels (as well as vitamin B12).

Carnosine reacts with and inactivates aldehydes and ketones, reducing protein glycosylation and the formation of AGEs.  It also binds to already formed AGEs and inactivates them. Normally, AGEs are removed by scavenging macrophages (immune system cells) which carry special receptors called RAGEs.  Carnosine facilitates this process of elimination, by helping macrophages to better recognize the AGE molecule.

Because of its anti-glycosylation actions, carnosine may be useful in treating or preventing diabetic complications such as cataract, neuropathy and kidney failure.  Carnosine may also help protect the brain against oxygen deprivation, delay the impairment of eyesight with aging and extend the life span of mammals.

Carnosine can effectively inhibit AGE formation and protein cross-linking.  Because it is able to both stop the oxidative damage of free radicals and inhibit AGE formation, carnosine may have applications in the management of numerous conditions, including arthritis, stomach and duodenal ulcers, high blood pressure, adrenal cortical dysfunction, sleep apnea, diabetes, chronic inflammation, cancer, heart and artery disease as well as for cognitive problems from autism to Alzheimer’s disease.

Excess production of reactive carbonyl compound (‘carbonyl stress’) and subsequent AGE formation can contribute to cross-linking of protein fibrils and to pathological pro-inflammatory signaling, which all contribute to pathological changes and dementia progression in Alzheimer’s disease.  


However, the human brain has developed the glyoxalase system, a most effective defense system to scavenge small dicarbonyl compounds such as glyoxal and methylglyoxal.  Very importantly, this system needs reduced glutathione (GSH) as a rate-limiting cofactor.  


Since GSH is limited under conditions of oxidative stress and inflammation, supplementation with antioxidants such as lipoic acid, vitamin E or flavonoids could indirectly strengthen the anti-glycation defense system in preventing cognitive decline.


Packaged Food Products


Every bit of food we eat is sophisticated environmental messaging that triggers our genetic response and creates our shape and physiology from flab to firm.  Modern foods without their phytochemicals are bereft of proper environmental cues. In his classic book, Dr. Weston Price catalogued the human physical degeneration that is created by the displacing foods of commerce (white sugar, flours and canned goods). 


All cooked foods arouse a white blood cell response and immune stress producing cortisol.  Packaged foods are no longer alive and are likely to contain non-iodized salt, confounding preservatives as well as harmful and alluringly tasty as well as addictive nerve excitotoxins. 


Restaurant food has been most often frozen, prepackaged, preserved, microwaved, excessively salted (with low quality salt) and over seasoned with neurotoxic flavor enhancers.  Surprisingly, most five star chefs of expensive restaurants were found to have relatively insensitive taste buds. The resulting extra-heavy seasoning provides flavors that please their older moneyed clientele who generally have failing taste sensation.


Raw vegetables lose much benefit within an hour of being picked, and are usually two weeks old before we see them as ‘fresh’ in the supermarket.  We need to regularly take supplements with the vitamins, minerals and phytochemicals that are no longer available in commercial foods.


GMO Foods

Genetically modified foods are linked to toxic and allergic reactions, sick, sterile and dead livestock, and damage to virtually every organ studied in lab animals.  Gene insertion unpredictably disrupts the DNA and can create downstream health problems.  Resultant novel RNA may be harmful to humans and their offspring.  Risks are greater for children and newborns.  Pregnant mothers eating GM foods may endanger their offspring.

GM corn and cotton are now engineered to produce their own built-in pesticide in every cell.  When bugs bite the plant, the poison splits open their stomach and kills them.  Biotech companies claim that the pesticide, called Bt (produced from soil bacteria Bacillus thurgensis) has a history of safe use, since organic farmers and others use Bt bacteria spray for natural insect control.

Genetic engineers insert Bt genes into corn and cotton, so the plants do the killing. The Bt-toxin produced in GM plants becomes thousands of times more concentrated than natural Bt spray, is designed to be more toxic, has properties of an allergen, and unlike the spray, cannot be washed off the plant.
It is now confirmed that even the less toxic natural bacterial spray is harmful.  When dispersed by plane to kill gypsy moths in the Pacific Northwest, about 500 people reported allergy or flu-like symptoms.  Some had to go to the emergency room.  The exact same symptoms are now being reported by farm workers throughout India, from handling Bt cotton.  In 2008, based on medical records, the Sunday India reported, “Victims of itching have increased massively this year . . . related to BT cotton farming.”

In spite of industry claims, transgenes survive the digestive system and can wander, allowing transfer of genes to gut bacteria, internal organs, or viruses.  Transgenes may be unstable, and rearrange over time.  Transgenes may create more than one protein.  If Bt (bacillus thurgensis) genes transfer, they could turn our gut bacteria into living pesticide factories.

Americans are now afraid of their own food supplies.  Unregulated vulture capitalist corporations (that we work for and support with pension investments) have become soulless businesses, collected into huge multinational “Monsanto’s.”  For a percentage point bottom-line profit, these corporations now conspire to disable and kill Americans at their own supper tables with empty but addictive foods!


In Europe, exposes on Monsanto’s heavy-handed attempts to control negative research results were leaked to the public.  Enough European people stopped buying GMO products that it negatively impacted profitability and GMOs were removed from the European market.  We have a similar opportunity in the U.S. if we can wake up the American ‘sheeple.’


Industry tried to pass milk labeling provisions to negatively impact a dairy producer’s ability to inform consumers that milk is from cows not treated with recombinant bovine growth hormone (rBST). In a victory for local dairy farmers and consumers, Kansas Gov. Sebelius vetoed a controversial bill that would have limited rbGH labeling on dairy products in the state.  Due to growing consumer demand, companies are removing rbGH from their dairy products across the country.  More than half of the 100 largest dairy processors in the country have gone completely or partially rBGH-free due to consumer demand.


GMO crops encourage the heavy use of pesticides as in the case of Roundup-ready Canola and other crops engineered to withstand pesticide use; this practice enables farmers to drench their fields in pesticides since the GMO crop will survive and any weeds will be killed. 


In this way, GMO promotes monocropping which robs the soil of its nutrients, limits the food consumers can eat and presents a very real threat in the event that an external threat wipes out that particular crop.  Interestingly, recent studies indicate that some GMO crops actually yield less per acre than their unmodified counterparts.


Soy, Canola, cotton and corn are the biggest culprits and these are in practically every processed or refined food.  In essence, if you eat refined food you’re eating GMO.  In the United States, there is no law mandating the labeling of GMO ingredients on food packages despite the fact that the vast majority of consumers want such a law enacted. 


The American Academy of Environmental Medicine (AAEM) called on “Physicians to educate their patients, the medical community, and the public to avoid GM (genetically modified) foods when possible and provide educational materials concerning GM foods and health risks.” They called for a moratorium on GM foods, long-term independent studies, and labeling.


AAEM’s position paper stated, “Several animal studies indicate serious health risks associated with GM food,” including infertility, immune problems, accelerated aging, insulin regulation, and changes in major organs and the gastrointestinal system. They conclude, “There is more than a casual association between GM foods and adverse health effects. There is causation,” as defined by recognized scientific criteria. “The strength of association and consistency between GM foods and disease is confirmed in several animal studies.”


Among the population, biologist David Schubert of the Salk Institute warns that “children are the most likely to be adversely effected by toxins and other dietary problems” related to GM foods. He says without adequate studies, children become “the experimental animals.”

The experience of actual GM-fed experimental animals is frightening. When GM soy was fed to female rats, most of their babies died within three weeks (compared to a 10% death rate among the control group fed natural soy). The GM-fed babies were also smaller, and later had problems getting pregnant.  In the US population, the incidence of low birth weight babies, infertility and infant mortality are all escalating.

Without the obligation of appropriate labeling, most of the food industry’s giants have made no effort to rid their products of GMO ingredients.  Many of these foods seem benign: fruit punches with high fructose corn syrup, kid’s cheese crackers with GMO soy lecithin and GMO cottonseed oil.


Some papayas, sugar beets, potatoes, flax, tomatoes, radicchio and even yellow summer squash have now been genetically modified.  In addition, many products considered “natural” might also harbor GMO ingredients unless otherwise listed.  This is why, when purchasing organic foods, you must read the ingredient list thoroughly – looking for 100% organic ingredients or purchasing only from companies who have made a commitment not to purchase GMO ingredients (most organic food companies have been bought out and are now owned by multinational corporations).


All the corn and soy fed to cattle and pigs is now GMO as well as all the soybean and corn oil we used to cook with.  If you really want to avoid GMOs, avoid eating meat and dairy from animals that have been fed GMO crops.  Most restaurants use GMO vegetable oil (Canola/corn/soy) to cook with.  Avoid restaurants.  Buy grass fed meat and organic veggies, fruits, milk & cheese. Eat real food and cook it yourself as much as possible. Use real butter and coconut oil.

When shopping, take a look at the PLU code located on the fruits and vegetables you might purchase. While most genetically modified crops don’t actually make it to the produce section, it’s wise to keep an eye out for them.  PLU codes identify fruits and vegetables and are based on a four or five number sequence. If the PLU code is 4 numbers long, the fruit or vegetable in question is conventionally grown.  If the PLU code is 5 numbers long and begins with a 9, the fruit or vegetable is organically grown.  If the PLU code is a 5 digit number preceded by the number 8, the fruit or vegetable is genetically modified.  For example:

A Conventional Russet Potato would read PLU #4072

An Organic Russet Potato would read PLU #94072

A GM Russet Potato would read PLU #84072″


Safe Handling of Foods

It is normal and natural for most foods to contain microorganisms. In fact, we often intentionally introduce microorganisms into food to initiate fermentation. Not only are foods such as cheeses, yogurts, classic pickles, sauerkraut, miso, natto, and tempe produced by the use of microorganisms, nutritional value and resistance to spoilage is enhanced by this process. Most microorganisms in foods, however, are unwanted, from soil, water, air, insects and rodents.

Microorganisms causing disease are called pathogens. Only a tiny fraction of all microorganisms in food are pathogens.  The more unwanted microorganisms present in food, the greater the risk for the presence of food-borne pathogens. Unwanted contamination may be introduced into food by producers or manufacturers during slaughter, handling and processing. Many food-borne illnesses are also caused through improper food storage, preparation and handling by the consumer after purchase.

Food-borne diseases caused by microorganisms follow a course of either infection or intoxication. Infection requires the ingestion of living microorganisms.  Food intoxication is caused by ingesting toxins produced by microorganisms growing in or on foods.

Many toxins causing food illness are not destroyed at temperatures which kill most microorganisms. Often the length of time between ingesting a contaminated food and onset of symptoms is shorter with a food intoxication than a with food infection. Recognizing these differences may be helpful in implementing strategies and approaches for preventing and treating food-borne diseases.

Some foods are more likely to pose a risk of food-borne illnesses than others. Under-cooked or raw foods are often more dangerous than cooked foods. This is because heat is effective in killing most microbial pathogens. To reduce risk to food-borne illness, whenever possible, either cook or wash raw foods before eating them.

One typically cannot see, smell, or taste harmful microorganisms or their toxins that cause illness. However, if food smells spoiled, do not eat it!  The following guidelines should be followed in every step of food preparation;

• Clean — Wash hands and surfaces often.
• Separate — Do not cross-contaminate.
• Cook — Cook to proper temperatures.
• Chill — Refrigerate promptly.

Wash hands frequently, a minimum of 20 seconds in warm soapy water, to lessen cross contamination of foods. Never handle foods if there is an open sore or infected cut on your hands. It is important to separate raw meats and poultry from other foods during preparation as they often contain food-borne, bacterial pathogens such as Salmonella spp. in poultry and eggs, E. coli in red meats and Listeria monocytogenes in seafood.

Heat kills most microbial pathogens. One can prevent food-borne infections by cooking food to a temperature which will kill pathogens. Some recommended cooking temperatures include 71 °C (160°F) for foods containing eggs, pork or ground beef, 82°C (180°F) for chicken and a minimum temperature of 63°C (145°F) for ground beef.

Most food-borne bacterial pathogens cannot grow below 4°C (39.2 °F). Therefore, store and serve cold foods at or below 4°C (39.2 °F). Thaw frozen foods in the refrigerator or in cold water. Change the water frequently while thawing. Perishable foods should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 32°C (90°F).

Temperatures between 4° and 63°C (39° and 145° F) are within the “danger zone”. Most food-borne bacterial pathogens grow in this temperature range. Thus, keeping the length of time that food is in the danger zone to a minimum prevents numbers of food-borne bacterial pathogens from multiplying and
prevents production of bacterial toxins in foods.

Slimy, stinky, spotty or chunky changes in food don't mean very much in terms of safety. It may not taste good, but it is unlikely to make you sick.  There is a difference between food spoilage bacteria and pathogens.  Spoilage bacteria form into slimy films on lunch meat, soggy edges on vegetables or create stinky chicken.  But the microorganisms that make you sick are odorless, colorless and invisible.

Since consumers cannot count on looks or smell, instead use the rule of four: no more than four days at 40 °F or 4 °C.  (Freezing fresh food at zero degrees Fahrenheit will keep it safe indefinitely.)  Forty degrees Fahrenheit buys people three days for safety with raw chicken and ground beef, three days with cuts of beef and lamb and four days for leftovers.