Author: davidmmasters

Author, public speaker, lead coach/trainer at St Pauls Free University.

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Scurvy and Its Relationship to Other Diseases Diagnosed That Could be Treated with Vitamin C

Interestingly, two-time Nobel Prize-winner Linus Pauling asserts that many of the diseases that plague people may all just be one disease rebranded to be diagnosed and treated by medical doctors selling pharmaceutical remedies that do nothing to cure the disease but rather treat the symptoms indefinitely, creating an exceptionally profitable business model for medical industry. That single disease could be scurvy.

What is scurvy?

Scurvy is a condition primarily caused by a deficiency of vitamin C (ascorbic acid) in the diet, and it is characterized by a wide range of symptoms.

Here are some conditions with symptoms frighteningly similar to scurvy.

Iron-deficiency Anemia: Anemia can cause symptoms like fatigue, weakness, and pale skin, which can overlap with scurvy. Both conditions may lead to general malaise.

Hypothyroidism: An underactive thyroid can lead to symptoms such as fatigue, muscle weakness, and mood changes, which can be mistaken for some symptoms of scurvy.

Rheumatoid Arthritis: Joint pain and swelling can be present in both scurvy and rheumatoid arthritis, leading to confusion in diagnosis.

Gastrointestinal Disorders: Conditions that affect the absorption of nutrients, such as celiac disease or Crohn’s disease, can lead to malnutrition, which may result in symptoms like fatigue, weakness, and skin changes.

Protein-energy Malnutrition: Conditions like marasmus can lead to malnutrition-related symptoms, including fatigue, muscle weakness, and a compromised immune system, which can mimic some aspects of scurvy.

Kwashiorkor: Kwashiorkor is a severe form of malnutrition caused by a lack of protein in the diet. It can result in symptoms like edema, muscle wasting, and skin changes, which can resemble certain aspects of scurvy.

Osteoporosis: Bone pain and fractures can occur in both scurvy and osteoporosis, but the mechanisms behind these symptoms are different.

Fibromyalgia: This chronic pain disorder can lead to generalized muscle pain, fatigue, and mood disturbances, which may overlap with some scurvy symptoms.

Chronic Fatigue Syndrome (CFS): CFS is characterized by persistent fatigue, which can be confused with the general weakness and fatigue experienced in scurvy.

Infectious Diseases: Various infections, such as the flu, COVID-19, or tuberculosis, can cause fever, cough, respiratory symptoms, and other specific signs that are not commonly seen in scurvy.

Cancer: Different types of cancer can present with a wide range of symptoms, including unexplained weight loss, pain, changes in skin or moles, and specific organ-related symptoms, that are unrelated to scurvy.

Neurological Disorders: Conditions like Parkinson’s disease, multiple sclerosis, and Alzheimer’s disease have unique neurological symptoms such as tremors, muscle weakness, memory loss, and cognitive impairments, which are distinct from scurvy symptoms.

Autoimmune Diseases: Autoimmune conditions like lupus, rheumatoid arthritis, and celiac disease can lead to joint pain, skin rashes, and gastrointestinal issues that are not commonly associated with scurvy.

Cardiovascular Diseases: Conditions like heart disease, high blood pressure, and arrhythmias may cause symptoms like chest pain, shortness of breath, and dizziness, which are unrelated to scurvy.

Mental Health Disorders: Conditions such as depression, anxiety, schizophrenia, and bipolar disorder can lead to emotional and behavioral symptoms, which are distinct from those of scurvy.

Allergies: Allergic reactions to substances like pollen, food, or insect stings can cause symptoms like itching, hives, swelling, and difficulty breathing, which are unrelated to scurvy.

Endocrine Disorders: Hormonal conditions like diabetes, hyperthyroidism, and hypothyroidism can result in symptoms such as changes in blood sugar levels, metabolism, and weight, which are not characteristic of scurvy.

Respiratory Conditions: Conditions like asthma and chronic obstructive pulmonary disease (COPD) can lead to coughing, wheezing, and shortness of breath, which are distinct from scurvy symptoms.

Genetic Disorders: Genetic conditions such as Down syndrome, cystic fibrosis, and sickle cell anemia are characterized by unique sets of symptoms and are unrelated to scurvy.

Rickets: Rickets is a condition caused by a deficiency of vitamin D, calcium, or phosphate. It can lead to symptoms such as bone pain, muscle weakness, and deformities, which can be mistaken for some scurvy symptoms.

Beriberi: Beriberi is a disease caused by a deficiency of vitamin B1 (thiamine). It can lead to neurological symptoms, muscle weakness, and cardiovascular issues, which may overlap with scurvy symptoms.

Gingivitis and Periodontal Disease: Bleeding gums, a common symptom of scurvy, can also be seen in cases of severe gingivitis and periodontal disease.

Pellagra: Pellagra is a condition caused by a deficiency of niacin (vitamin B3). It can lead to skin rashes, diarrhea, and neurological symptoms, which may be mistaken for some scurvy symptoms.

Hemophilia: Hemophilia is a genetic bleeding disorder that can cause spontaneous bleeding and easy bruising, symptoms that can be similar to the bleeding tendencies seen in severe scurvy.

Vasculitis: Vasculitis is a group of disorders characterized by inflammation of blood vessels. Some forms of vasculitis can lead to skin changes and bleeding tendencies, which can be confused with scurvy.

Multiple Myeloma: This cancer of the bone marrow can lead to symptoms such as fatigue, bone pain, and bleeding, which can overlap with certain scurvy symptoms.

Vitamin D Deficiency: Both scurvy and vitamin D deficiency can lead to bone pain and muscle weakness, although the underlying causes are different.

And many more…

Definitely, more research is needed, but know this; This kind of research will not find funding traditionally.

Since scurvy is commonly effectively treated with liposomal Vitamin C, if you are treating (or are being treated for) a disease similar to scurvy, it might behoove you to consider adding a heightened liposomal Vitamin C regimen to your therapeutic approach.

 

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Linus Pauling and the Revolutionary Potential of Liposomal Vitamin C

Linus Pauling, a legendary scientist, two-time Nobel laureate, and a pioneer in various fields of science, dedicated a significant portion of his life to the study of vitamin C and its potential to enhance human health and longevity. His groundbreaking research paved the way for a broader understanding of the benefits of vitamin C, particularly when encapsulated in liposomes. In this article, we explore Pauling’s thoughts on liposomal vitamin C and its implications for disease prevention, improved human performance, and longevity.

Linus Pauling: A Visionary Scientist

Linus Pauling, born in 1901, is often celebrated for his revolutionary contributions to the fields of chemistry and biochemistry. He was awarded the Nobel Prize in Chemistry in 1954 for his groundbreaking work on the nature of the chemical bond. In 1962, he received the Nobel Peace Prize for his advocacy against nuclear weapons testing, making him one of the few individuals to have received two unshared Nobel Prizes.

Pauling’s interest in vitamin C began in the 1960s when he became intrigued by its potential health benefits. He believed that vitamin C, in large doses, could serve as an important factor in promoting overall health and longevity. His work culminated in the concept of liposomal vitamin C, which offered a new and more efficient way to deliver vitamin C to the body.

Liposomal Vitamin C: A Game-Changer

Liposomal vitamin C is a novel approach to vitamin C supplementation. Liposomes are tiny, spherical vesicles made of lipids that can encapsulate and protect the vitamin C molecule. This technology allows for better absorption of vitamin C in the body, as it can pass through cell membranes more effectively.

Pauling believed that liposomal vitamin C could be a game-changer in disease prevention and longevity. His research suggested that high doses of vitamin C, delivered through liposomes, could potentially:

  1. Boost the Immune System: Pauling advocated that high-dose vitamin C could strengthen the immune system, making the body more resilient to infections and diseases. The liposomal delivery method ensured that vitamin C reached immune cells more efficiently.
  2. Combat Chronic Diseases: Linus Pauling theorized that liposomal vitamin C might help in the prevention and treatment of chronic diseases, such as cancer and cardiovascular conditions. He argued that the antioxidant properties of vitamin C could neutralize free radicals, which contribute to disease progression.
  3. Enhance Human Performance: Pauling believed that liposomal vitamin C could lead to better physical and cognitive performance. By reducing oxidative stress and enhancing energy production, vitamin C could potentially contribute to improved athletic performance and mental acuity.
  4. Promote Longevity: Pauling’s work on vitamin C was closely linked to his interest in extending human lifespan. He argued that liposomal vitamin C, by reducing the effects of aging and the risk of disease, could contribute to a longer, healthier life.

Controversy and Legacy

Linus Pauling’s advocacy for high-dose vitamin C, particularly through liposomal delivery, was met with both admiration and skepticism within the scientific community. Critics argued that the evidence supporting his claims was inconclusive, and some questioned the safety of high-dose vitamin C supplementation.

Despite the controversy, Pauling’s legacy endures. His pioneering work on vitamin C and liposomal delivery methods has continued to inspire researchers and clinicians to explore the potential health benefits of these approaches. Modern science has made significant strides in understanding the role of vitamin C in health and longevity, and ongoing research continues to explore its applications.

Conclusion

Linus Pauling’s dedication to advancing our understanding of vitamin C, particularly through the innovative approach of liposomal delivery, reflects his lifelong commitment to human health and longevity. While his theories and research have faced both acclaim and skepticism, they have undoubtedly left a lasting impact on the fields of nutrition, health, and longevity. The potential of liposomal vitamin C to enhance disease prevention, human performance, and longevity remains an area of ongoing scientific exploration, as we continue to uncover the secrets of this remarkable molecule.

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ISO Schematics for Printed Circuit Board (PCB)

In search of schematics for this printed circuit board.

Leave comments below.

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Remembering Dr. Walter Kempner’s Rice and Sugar Diet in 1940

Kempner’s Rice Diet program was initiated at Duke University in Durham, North Carolina in 1939 and this unique rice and sugar diet was curing diabetes throughout the 1940s, but you are likely to think that is impossible. Kempner’s therapeutic approach involved a regimen of white rice, fruit, juice, and sugar, but was initially exclusively reserved for severely ill patients.

Surpassing the effectiveness of pharmaceutical drugs and surgical interventions, the Rice Diet demonstrated remarkable benefits for chronic conditions such as coronary artery disease, heart and kidney failure, hypertension, diabetes, arthritis, and obesity.

Initially, the Rice Diet was administered for short durations and closely monitored due to concerns about potential nutritional deficiencies. However, subsequent research confirmed the safety and nutritional adequacy of the diet for the majority of patients.

A significant breakthrough occurred unintentionally when one of Dr. Kempner’s patients, a 33-year-old woman from North Carolina suffering from chronic glomerulonephritis (kidney disease) and papilledema (eye disease), unintentionally deviated from the prescribed instructions. Due to Dr. Kempner’s pronounced German accent, she misinterpreted his directive to return in two weeks, and instead, returned after two months. To everyone’s surprise, she displayed no signs of nutritional deficiency and instead exhibited robust health. Remarkable improvements were observed, including a dramatic reduction in blood pressure from 190/120 to 124/84 mmHg, resolution of eye damage (retinal hemorrhages and papilledema), and a noticeable decrease in heart size.

Following this incident, Dr. Kempner extended the treatment duration for his patients and expanded the indications beyond serious conditions such as glomerulonephritis and malignant hypertension. The diet was also utilized for patients with less severe ailments such as routine hypertension (160/100 mmHg), headaches, chronic fatigue, chest pains, edema, xanthoma, pseudo tumor cerebri, and psoriasis.

An impressive 93% of patients with elevated cholesterol levels experienced a significant average reduction from 273 mg/dL to 177 mg/dL after undergoing the Rice Diet. These cholesterol reductions surpassed those typically achieved by potent statin drugs, all without the associated costs and risks. Additionally, Dr. Kempner’s findings demonstrated the positive impact of a high-carbohydrate diet on blood sugar levels, leading to the resolution of type-2 diabetes.

The Rice Diet is primarily centered around the consumption of dry rice, ranging from 250 to 350 grams per day. Any type of rice is permissible as long as it is free from milk or salt. The rice is either boiled or steamed in plain water or fruit juice, without the addition of salt, milk, or fat. (One cup of dry white rice weighs approximately 200 grams and provides around 13 grams of protein, 150 grams of carbohydrates, 1 gram of fat, and 700 calories.)

The Rice Diet

  • Consume dry rice of 250 to 350 grams daily as the foundation of the diet. Use any type of rice without milk or salt. Boil or steam the rice in plain water or fruit juice, without adding salt, milk, or fat. (One cup of dry white rice weighs approximately 200 grams and provides around 13 grams of protein, 150 grams of carbohydrates, 1 gram of fat, and 700 calories.)
  • Aim for a daily calorie intake of 2,000 to 2,400 calories. Adjust the intake based on the individual’s condition; increase calories for underweight individuals and decrease for those who are overweight.
  • Include fruits and fruit juices in the diet.
  • Dried fruits are allowed as long as no additives other than sugar are present.
  • Use white sugar as desired (ad libitum). On average, patients consume about 100 grams daily (400 calories), but if necessary to maintain body weight, up to 500 grams (2000 calories) can be used.
  • Avoid avocados, dates, and nuts.
  • Exclude tomato and vegetable juices from the diet.
  • Supplement the diet with the following vitamins: 5,000 units of vitamin A, 1,000 units of vitamin D, 5 mg of thiamine chloride, 5 mg of riboflavin, 25 mg of niacinamide, and 2 mg of calcium pantothenate. No signs of vitamin deficiency were observed in Rice Diet patients during a five-month treatment period (epithelial, neural, or metabolic).
  • Allow approximately two months for adaptation to the diet.
  • Encourage regular exercise, while bed rest is only recommended for severe conditions.
  • Limit water intake to less than 1.5 liters (6 cups) per day in severely ill patients to prevent water intoxication and electrolyte imbalances.
  • Note that some patients with kidney disease may not tolerate the diet due to mineral retention issues.

Typically, the diet comprises a daily calorie intake of 2,000 to 2,400 calories, although this may vary depending on the patient’s specific condition. Underweight individuals may be provided with a higher calorie intake, while the opposite applies to those who are overweight. Consumption of fruits and fruit juices is permitted, while dried fruits are allowed as long as no additives other than sugar are included. White sugar may be consumed ad libitum, with an average daily intake of about 100 grams (400 calories). In cases where maintaining body weight is necessary, up to 500 grams (2000 calories) of sugar may be consumed.

Certain restrictions apply to the diet, including the exclusion of avocados, dates, nuts, tomato juices, and vegetable juices. Supplementary vitamins are incorporated into the regimen, including 5,000 units of vitamin A, 1,000 units of vitamin D, 5 mg of thiamine chloride, 5 mg of riboflavin, 25 mg of niacinamide, and 2 mg of calcium pantothenate. Notably, none of the patients undergoing the Rice Diet for five months displayed any signs of vitamin deficiency, be it epithelial, neural, or metabolic.

Adaptation to the diet typically takes approximately two months, during which exercise is encouraged. Bed rest is only advised for severe conditions. Water intake may be restricted to less than 1.5 liters (6 cups) per day for severely ill patients to prevent water intoxication and electrolyte imbalances. However, a small number of patients with kidney disease may not tolerate the diet due to their inability to retain minerals.

Once a patient’s health has been restored, small amounts of non-leguminous vegetables, potatoes, lean meat, or fish (prepared without salt or fat) may be added to the diet. However, if these additions result in adverse consequences such as elevated blood pressure, heart enlargement, abnormal EKG changes, or worsening kidney or eye conditions, it is essential to continue with the basic Rice Diet without modifications.

It is crucial for anyone undertaking the Rice Diet to be under the care of a physician proficient in diet therapy. Closer supervision is recommended for patients with more severe health conditions.

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Promising Results in Diabetes and Cancer via Vegetarian Diet

In a groundbreaking study conducted by Beyond Science Labs (a division of an independent religious-based university), researchers have made significant strides in the fight against two prevalent diseases: diabetes and cancer. Through our laboratory experiments and tests on dedicated volunteers, we have discovered a potential link between the consumption of certain chemicals found in meat, eggs, and dairy products, and the development and progression of these diseases.

While the data is still in its early stages and further research is required, the initial results indicate that adopting a primarily vegan diet can eliminate or significantly reduce diabetes and cancer symptoms in as little as two weeks.

Understanding the Chemicals in Animal Products

Meat, including beef, pork, poultry, and fish, along with eggs and dairy products, has long been a staple of many diets. However, our study suggests that these products may contain certain chemicals that could potentially contribute to the development of diabetes and cancer. While the exact mechanisms are still under investigation, it is believed that these chemicals may disrupt metabolic processes and promote inflammation within the body, thereby exacerbating the progression of these diseases.

The Vegetarian Diet Approach

In light of these preliminary findings, our study recommended that volunteers adopt a vegan diet as an experimental intervention. The vegan diet, which abstains from all animal-derived foods, including meat, eggs, and dairy, was chosen for its potential to exclude the identified chemicals implicated in disease progression. Additionally, volunteers were advised to avoid processed foods, as many of these products contain chemical additives that may further contribute to the development or worsening of their conditions.

Promising Results and the Need for Further Research

The results observed in our initial study were truly remarkable. Many volunteers who strictly adhered to the vegan diet experienced a notable improvement in their diabetes and cancer symptoms within a short period of just two weeks. Blood sugar levels stabilized, insulin sensitivity improved, and cancer markers decreased in many cases. These encouraging outcomes have led us to release this information before completing the full studies, in the hopes of generating interest among other research laboratories to conduct similar investigations.

However, it is important to stress that this information is still in the early stages, and further rigorous research is necessary to confirm these preliminary findings. We acknowledge that the vegan diet may not be a suitable option for everyone, and individual considerations such as existing health conditions and nutritional needs should be considered. Furthermore, it is essential to identify the specific chemicals within animal products that may be responsible for the observed effects and to elucidate the underlying biological mechanisms involved.

How does what is in the food you eat affect diabetes and cancer?

While the idea that a vegan diet could potentially eliminate or radically reduce the impact of diabetes and cancer may seem counter-intuitive, our early findings provide a promising avenue for further exploration. By unveiling this information before the completion of the full studies, we hope to encourage other research laboratories to conduct similar investigations and contribute to the growing body of knowledge in this field. Ultimately, our goal is to improve the health and well-being of individuals by offering innovative dietary interventions that may positively impact their lives.

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The 1917 Cancer Cure

To embark on this historical journey, let’s commence with Dr. William Frederic Koch, who formulated a remedy named glyoxylide from herbal ingredients. Dr. Koch achieved a significant breakthrough when he successfully treated his first cancer patient in 1917. Subsequently, he extended his compassionate efforts to assist thousands of others, both directly and indirectly through fellow medical practitioners employing his treatment. It is pertinent to understand the prevailing cancer treatment methodology of that era, which may come as a revelation; it consisted of the same methodologies that had been in practice for over a century, predominantly reliant on x-ray and radium radiation. Remarkably, this approach continues to persist as a principal method in contemporary cancer treatment.

Now, consider this: a century has transpired, and the primary treatment modality for cancer remains largely unaltered. What’s more perplexing is that cancer-related mortality continues to rise. One might understandably question the logic behind this prolonged adherence to a therapeutic approach that, at best, has yielded limited success. Should we not expect those in authority to explore alternative avenues at some juncture? It becomes apparent that pharmaceutical companies predominantly allocate research funds to avenues they believe will not compromise their financial interests.

Dr. Koch articulated a distinctive approach, advocating that the objective should not be to annihilate cancer cells but to eliminate the underlying virus that causes their affliction, thus facilitating their return to normalcy.

Over the years, Dr. Koch faced relentless scrutiny and harassment from the FDA and FTC. In response, he sought refuge in Brazil, where he achieved remarkable successes in treating a broad spectrum of ailments, including advanced rheumatoid arthritis, insanity, diabetes, and even leprosy. This evoked growing concern from the FDA, prompting demands for his return to the United States. Upon his return, he endured unjust arrests on multiple occasions. Despite courtroom trials spanning from 1942 to 1946, during which the judge refused to admit testimonies from cured patients, Dr. Koch was acquitted by two separate juries. These protracted legal proceedings incurred a substantial cost to the government, exceeding $10 million at that time, which translates to approximately $100 million in today’s currency.

However, despite failing to conclusively prove that Dr. Koch’s technology cured cancer, his herbal remedy was no longer accessible within the United States. While he was not legally barred from selling his treatment to doctors, the FTC issued a cease and desist order, which effectively prevented medical practitioners from learning about his medicine and employing it to treat cancer patients.

Colonel Charles March, who assumed the leadership of the FTC and aimed to advocate for Dr. Koch, experienced an untimely and suspicious demise. During that period, and even to this day, it was not uncommon for those involved in alternative medical treatments to encounter similar fates.

It is estimated that over 100,000 patients benefited from successful cancer treatments between 1917, when Dr. Koch healed his inaugural cancer patient, and 1951, when the FTC mandated him to cease advertising to medical practitioners. Regrettably, his laboratories could not sustain operations without sales, and with his passing, along with the limited dissemination of his formula, the cure for cancer and various other illnesses was essentially lost.

The significance of Wain Water becomes evident today, as it emerges as an accessible medicine with affordability at its core. Once it gains wider public recognition and acceptance through rigorous testing, it holds the potential to be beyond the reach of the various regulatory bodies, including the FDA, FTC, and AMA, thus challenging the monopoly of pharmaceutical companies. At that juncture, the era of drugs that solely treat symptoms may draw to a close.

 

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The FDA and Heart Disease

An essential piece of information that the FDA has been hesitant to disseminate pertains to the misconception that high cholesterol levels in one’s bloodstream are the root cause of heart attacks. Despite assertions from organizations such as the AMA and various medical research groups, there exists no concrete evidence linking cholesterol levels to the risk of heart attacks. What they have demonstrated adeptly, however, is their capacity to generate substantial profits through the sale of cholesterol-lowering medications. Dr. Matthias Rath’s research findings shed light on an alternative perspective, asserting that vitamin deficiency, specifically a scarcity of vitamin C, lies at the heart of the matter when it comes to heart attacks. I urge you to delve into his works and consider this information with due diligence. Trust me; his research is substantiated by compelling evidence. The key to preventing heart attacks lies not in cholesterol-lowering drugs but in the realm of essential vitamins.

According to Dr. Matthias Rath, the human body comprises an intricate network of thousands of miles of blood vessels, most of which remain unaffected by clogging or health issues. If cholesterol were indeed the primary cause of blood vessel problems, it would impact the entire vascular system. However, it is only the approximately ten inches of veins closest to the heart that are susceptible to cholesterol-related issues. The reason behind this anomaly lies in the fact that these particular veins undergo constant flattening with each heartbeat, occurring at a staggering rate of 70 to 80 times per minute and millions of times annually. The issue is not one of blockages but rather the inability of these veins’ walls to endure such frequent compression, leading to structural damage.

Vitamin C emerges as a pivotal factor in maintaining the integrity of blood vessel walls. Inadequate intake of vitamin C can result in scurvy, a condition linked to heart attacks. The inner lining of these specific veins serves the crucial role of reinforcing them and preventing total collapse, rather than causing obstructions. When a vein experiences rupture, it remains compressed instead of returning to its original form, culminating in a heart attack. To safeguard against this, ensuring an adequate supply of vitamin C in our diets is paramount. Dr. Rath’s publications offer invaluable insights on this subject, and considering vitamin C supplementation is a prudent approach. It is pertinent to note that pharmaceutical companies may discourage exploring his work, as it could potentially deter individuals from purchasing their cholesterol medications.

A noteworthy fact is that Dr. Rath collaborated closely with Dr. Linus Pauling for several years. Dr. Linus Pauling, the only individual in history to be awarded two unshared Nobel prizes in medicine, concurred with Dr. Rath’s findings and contributed significantly to their validation and comprehension. The alliance between these two distinguished scientists lent substantial credibility to the research findings.

Presently, conventional medicine tends to address the symptoms while abstaining from the pursuit of the root cause. This approach persists partly because acknowledging the cause might entail curing the ailment, thus challenging the pharmaceutical industry’s ability to market medications. It is a somber truth; many aspects of our healthcare system are indeed profit-driven.

~ WR

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Cooked or Raw Food What is Better for You?

There is debate as to whether cooked or raw food is better for you, and the truth is, as always, there is truth in both extremes. Most contemporary raw-food diets include 30% cooked food, and processed foods are to be avoided. Raw food diets include fermented foods, sprouted grains, nuts, and seeds, in addition to raw fruits and vegetables. In all things, balance is the key.

Extremists believe that cooked food is toxic and potentially dangerous in terms of human consumption, though this may be true when it comes to commercially processed and distributed food.

As far as nutritional value in general, the nutritional value of fruits and vegetables begins to deteriorate significantly when heated for extended periods of time. Doing so will decrease beneficial plant molecules, phytonutrients, and vitamins. The longer you cook at a high temperature the greater the loss. If you are expecting to get enzymes from the food that you eat, it is important to note that enzymes are destroyed at 117°F.

Raw fruits and vegetables begin to lose their nutritional value when they are heated to a temperature of 115°F or more. This is especially true for apples, oranges, carrots, bananas, and the like.

If you are going to heat food, do so uncut, then cut after the heating, as heating cut food releases the nutrients more rapidly. The nutrients are most susceptible to being lost from cutting include water-soluble vitamins, such as vitamin C, followed by vitamins A and E, while fat-soluble vitamins D, E, and K are mostly unaffected by cutting and cooking.

Natural loss of nutritional value is due to exposure to heat, oxygen, and light over time. Most foods naturally begin to lose their nutritional value when it is harvested. So, getting access to food soon after harvesting will yield the most nutrients.

Not all Cooking is Bad

Gentle slow cooking is a heating method that helps to retain nutrients in fruits and vegetables.

Prolonged cooking over a period of time is actually good for some food items for enhancing the antioxidant power of beta-carotene and lycopene.

Beta-carotene

Beta-carotene is a powerful antioxidant that the body converts into vitamin A. So, cook carrots, spinach, lettuce, tomatoes, sweet potatoes, broccoli, cantaloupe, and winter squash to your heart’s content, as these cooked beta-carotene-rich foods will help deliver the antioxidant power that has been proven to reduce your risk of heart disease.

Lycopene

Cook all the red fruits and vegetables such as tomatoes, pink guavas, apricots, watermelons, and pink grapefruits you want as the cooking process makes the antioxidant lycopene more bioavailable. Lycopene is effective in reducing the risk of prostate cancer in men, and heart disease.

Both, beta-carotene and lycopene, protect us from free radicals which left unattended to can proliferate and often lead to chronic disease.

Cooking may reduce the overall nutritional value of these otherwise natural sources of vitamins and minerals, but it more than doubles the antioxidant value.

Microwaves

Whatever you believe about microwaves, whether they are good or bad if you have such an opinion, they do preserve the nutrients of raw fruits in vegetables. You risk the same depletion of nutrients as heating to temperatures over 115°F, but microwave heating exposes your raw food to these high temperatures for much less time, thereby saving nutrients that would have been lost at longer heat exposure.

Note that microwaves can be dangerous as they may expose users to microwave radiation. Microwaves cook organic material, and that includes you, too. Areas of the body particularly sensitive to microwave radiation are the eyes and testes.

Cooking Can Make Food Safe to Eat

If you do not have access to food that is safe to eat, or if your food sources are questionable, cooking any food to over 140°F will kill most bacteria, making food safer to ingest with a lower chance of contracting a food-borne illness.

Some foods may not be safe to eat in their raw forms, such as meat, eggs, or dairy, though some people do. If you choose to do so, please know where your food comes from, and be certain that you can trust the source.

Submitted by David M Masters

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The Methuselah Diet

Fascinated by the idea of achieving advanced longevity, I spent some time digging back into historical records, which were based on basically biblical textual accounting of Methuselah’s long life of 969 years, and thought this would feel like I had achieved a long life if I were able to reach 900-plus years.

What did Methuselah eat?

        • Fruit
        • Vegetables
        • Meat

and for flavor,

        • Leaves
        • Flowers
        • Bark
        • Insects

Especially in a day and age when we are living between 75 and 77 years of age, we celebrate immensely if one of us makes it to 100, and no one makes it to 110. Yet, there are these records indicating that people lived to be 900-plus-years back in the day when Methuselah lived (3319 BC to 2350 BC) before “the flood.”

The flood happened suddenly and occurred sometime between 2350 BC and 2459 BC, and the jury is still out on a more precise date that historians can agree on, and many archaeologists don’t even acknowledge that there was a flood at all. This is due to the fact that the flood is interpreted as being worldwide, and there is no archaeological record verifying that the earth was totally submerged in water (and I agree with them).

People just like to argue and assert their knowledge over someone else’s, whereas a little humility may lead to being open enough to see that there is truth in the information that we have available to us somewhere, but you have to look to find it.

I hang around a lot of smart, well-educated people, and when they hear about using religious texts for anything, they start to freak out, citing the vast difference between science (fact) and religion (fiction). Yet, as we continue to dig into the secrets held beneath the surface of the earth, we are finding evidence that aligns with various religious texts. This is a thing, and it’s happening more often now, so maybe there is more fact in those texts than my scientific peers would like to admit.

We’ll see, if they will be open to new data, leading to revising their truth of the past, as it unfolds beneath us.

Back to my observations of Methuselah and longevity. He and his contemporaries lived extremely long live, pushing the boundaries of a thousand years. Methuselah did not give a thought to his diet. He just ate what was put in front of him, without care. My vegetarian friends maintain that Methuselah ate a strictly vegetarian diet.

I respect them and support the vegetarians and vegans, but I believe that Methuselah ate a natural diet that included fruit, vegetables, leaves, flowers, bark, and even insects, and he did eat meat on occasion (fish, amphibians, reptiles, birds, and mammals). Food was prepared both cooked and uncooked, and Methuselah ate it all, sparingly, not in excess or in a gluttonous fashion.

I mention the flood because following this event people began to live shorter in their number of days, regularly until they reached a ripe old age of 70 years old by 1000 BC, the age of King David at his passing. And the only big changes I can see in the diet are more meat and grain.

Methuselah’s diet had evolved from the very same diet that is still preferred by the only species that we share most of our DNA, the chimpanzees, and bonobos. This appears to be the right kind of diet for humans that promotes long life spans.

The only thing is, even if we duplicated Methuselah’s diet to the strictest detail, we do not have access to that primitive uncontaminated nutrient-rich raw food to create our meals from.

The answer to longevity via food selection is much more complicated than “what to eat” because the quality of the food that most of us have access to is highly processed and has very little nutrition in it. It’s like we can barely survive for the years we can eek out on what we have access to as food these days.

Submitted by David M Masters

 

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Diet and Disease

When you start thinking about adjusting your diet in modern America, you might like to take into consideration what diet your body is best suited for. Your body, the human body, is perfectly matched to run optimally on a specific fuel or food set. If you were to only partake of that fuel to which you are best suited to run on, you can enjoy the benefits that come from such a lifestyle, including a long, healthy life.

The primary key factor to longevity, real extended high-quality years of living, is the reward of maintaining the highest regard, care, and maintenance of one’s circulatory system.

If clean and alkaline states can be maintained for both circulatory and lymphatic systems, one will not be threatened by looming diseases, which do not actually exist. The medical community refers to certain lists of complaints or systems as “disease” for ease in processing patients en masse. In this way, it is easiest to ascertain that a particular list of complaints can be muted by an easily matched prescription drug. Case solved (according to modern medical practices).

Certainly, a sale is made of a high-profit pharmaceutical agent, while the problem has not been addressed. The problem, the particular set of complaints or symptoms, is the human body’s way of letting the body’s owner be aware that something is not right in the circulatory or lymphatic system(s).

It was discovered in the 1800s that if the circulatory system gets bogged down with debris, human cells possess egg-like organisms called microzymas that transform into whatever type of scavenger will best clean the cell and the cell’s environment, then send the toxic debris packing, passing it out via the excretory system, instead of allowing these materials to bog down the life system.

When this defensive action is taking place, the host, you, the body’s owner, start to feel that something is not right. And this not-good feeling is not coming from the transformed scavenger microzymas doing their clean-up, it shows up in different ways as the waste product from the trash they are eliminating is looking for a way out via the excretory system. The more there is to get rid of, the more severe the ill feelings will be.

We can see this outside of ourselves by observing nature. When something dies in nature, it becomes the food for something that derives its fuel from dead things. This is nature’s way. Some organisms are designed to thrive on certain living things to which they are perfectly matched, in some cases a whole species can benefit from the predatory nature of some things, while other things are a match for thriving on dead or waste material.

For instance, an eagle and a vulture may look similar as they glide through the air, while one is a predator, the eagle seeks to find live food to eat, and the other, the vulture looks for dead flesh to devour. It is all in perfect balance. So it is, therefore, the same inside the human body.

Left to itself, the human body can be an exceptional finely tuned machine and closed system. The trouble comes from introducing material to which the human body is not well-suited, which begins to clog up the system.

Our bodies are so exceptionally designed to survive in almost any circumstance, that we can continue to prolong life for a while when ingesting food that is not a good match for us, or even full of dangerous toxins. Our bodies can survive through such adversity in hopes of making it through a drought or disaster long enough for the environment to become alive enough to provide us with food that is healthy for us to eat again.

Then our bodies can go about healing themselves from what we have had to endure during a time of crisis. This is how we are uniquely designed for survival.

Now we come to the unfortunate state of the average human diet, if you are buying food from supermarkets where the aisles are lined with “food” packaged in pretty boxes that make these products appear to be desirable, and once you’ve purchased such an item, wait until you taste it. It has been chemically altered and engineered to at the very least excite your taste buds and pleasure sensors, if not create an addictive attachment to the item. You can easily see how profitable this system of supply to the masses might be.

These items are created with ingredients that are not matched for our bodies to break down as food and are often made with toxic material that was never intended to support human life.

On the other hand, they often mimic the tastes and smells that would normally be found in real human food.

These ingredients can be so foreign to the human body that the body cannot possibly recognize the material or even begin to process it, so it sees it as an attack on the system, and the threatened cells launch microzymas to clean the material and excrete the remains.

As the body tries to defend itself against the harmful material in the food and tries to clean the body of the inert toxic material, the body starts to feel symptoms, and ill feelings, associated with the removal of the ingredients that are threatening the life system.

So, a patient goes to see his doctor because he or she is not feeling well. The doctor creates a list of complaints and matches the list to a pharmaceutical that will cover up and alleviate the discomfort.

Examining the blood at this stage can be problematic, in that the eyes of the beholder can identify the transformed microzyma(s) in the form of, let’s say, an identifiable bacterium. Not knowing the true origin of this “bacteria” (microzyma), the observer incorrectly identifies the bacterium as a foreign entity attacking the body, just as he has been taught in medical school. The observer has no idea that this is actually a microzyma that exists only to protect the organism from toxic debris.

No one could blame any medical professional for following their training. So, after identifying the microzyma as a danger to the human body, and incorrectly concluding that it is not cleaning the system of toxic threats but has itself become a threat to the host, goes about trying to discover ways to kill the microzymas.

It would be like a city having no way to dispose of garbage that could make their residents ill. Mother nature sends a swarm of rats to clean up the rotting debris lining the streets. The city officials declare war on rodent infestation, and this is similar to what modern medicine does in our bodies when they kill the cell’s scavengers.

Our society has trained us to believe that disease can develop in one person and may be passed from one human to the next, based on theoretical science that promotes a pharmacological agenda. But there is no actual basis for this.

It may appear to be that way from a distance as you may witness groups of people developing similar symptoms, but a closer look will reveal that they are all essentially drinking from the same well and eating similarly destructive diets.

Submitted by Dr. Herb Roi Richards