Issue #23

Issue #23

August 28, 2016

What Is Aging?

            We can talk about aging in many different ways. But first, what is aging?  Some researchers say aging begins even before birth, some say it begins between 40 and 50 years. I was taught years ago that age 40 is when you body has exhausted the inherited capability to combat illness and it is a crucial time to pay attention to your nutritional needs. It was a time to rethink how you treat the body you were born with. But this was based on the immune system that was passed on through our mothers.

But this was a different time in history. The food that my mother ate was not contaminated with harmful pesticides, the water and soil contained the minerals and nutrients  our bodies required. Now, a new born baby already has residue of contaminates in their system.

Just because we are a certain age, we do not have to sub come to “age related illnesses.” Dr. Jonathan Flacker, an internist in geriatrics at Emory University Hospital in Atlanta, said aging is simply not the same as an illness.

“A disease is something not normal that some people get but not everybody gets,” he said. “The implication is that aging is abnormal and something nature didn’t intend.”

If aging is considered as a disease, then, in an ideal condition and in principle, this could be fully treatable, and a disease-free state could be achieved. However, if aging is understood as a phenomenon occurring progressively in each and every individual surviving beyond certain duration of life, then aging cannot be considered as a disease.

Instead, interventions in aging require a health-oriented approach and the use of a positive language such as maintaining health, achieving healthy aging, and having active aging. Of course, optimal treatment and management of every disease, irrespective of age, is a social and moral imperative. But considering aging as a disease that happens to everybody is an oxymoron. This is according to Dr. S. Rattan, Dept of Molecular Biology, Aarhus University.

Unfortunately, the pharmaceutical companies have found a gold mine in convincing people that because you are of a certain age, you must be taking drugs to remain healthy.

My point in saying all this, is that even though aging is a natural progression towards an end of life, it does matter what you do to “be the best you can be” during your life span.

That is why I do what I do, why I encourage you to choose wisely when it comes to how you live and what you eat. Long life is not the only goal we should have, but good quality of life is the most important goal we should strive for.

If you are new to Lu’s Views you can got to my Blog

www.ahealthyyousite.wordpress.com and read all my back issues. I appreciate any and all feedback from my readers. Also, I encourage you to pass my newsletter to others in your email account who may be interested in dealing with a toxic environment. Don’t forget about my books. They have lots of good information.

 

 

Issue #22

Issue #22

August 22, 2016

Sad Follow Up On GMO’s

            I had to follow up on my writings on GMO’s.  This is a sad commentary on how little influence the American people actually have in making their voices heard in our “for the people” government today.

You recall in my past newsletters that Vermont had voted “yes” to the mandatory labelling of any food that contained genetically modified organisms or had been genetically engineered. This bought about many of the large corporations like General Mills to start small, offering food labeled “NonGmo.”

Then the day, July 1st, this was to become effected in Vermont, once again the United State Government, i.e. the offices of the Senate, Congress and the President, our elected officials, ignored 90% of the wishes of the people and sided with multi-billion dollar corporations. This has also taken away “states rights” by overturning the wishes of the people. See Issue # 18 of my Lu’s Views News for the story.

If you want to know what representatives stand with the multi-billion dollar corporations instead of the the people, this is how they came out either for or against GMO labeling. I have taken the following from several news sites and other resources.

“Barack Obama (“Democrat”): Against mandatory GMO labeling, despite 90% of Americans being for it.

Ted Cruz (“Republican”): Against mandatory GMO labeling, despite 90% of Americans being for it.

Hillary Clinton (“Democrat”): Against mandatory GMO labeling, despite 90% of Americans being for it.

Bernie Sanders (“Democrat”): For GMO labeling, siding with the citizens instead of the corporations.

Donald Trump (“Republican”): For GMO labeling, siding with the citizens instead of the corporations.

       Other gems of the Monsanto legislation is the fact that Monsanto is now EXEMPT from future lawsuits if GMO’s are later proven to cause ill health effects or even death in humans. (Why would they have need for asking for such a thing in legislation if GMO’s were really so harmless?)

       When the Federal Government supports multibillion-dollar corporations over the wishes of 90% of their citizens and BANS States from simply TELLING THE TRUTH about the ingredients in food that their countrymen swallow, the United States has taken a sharp turn down the sewer. It is no wonder the FDA (Food and Drug Administration), at the lobbying requests of multibillion-dollar corporations, allows dozens of ingredients in foods that are not only banned in the rest of the world, would actually put you in prison for including in food, which in corrupt America, openly allows you to do so for profit.”

Sorry if I have offended anyone, but I am very much a patriot and I love my country, but that is why I have the freedom to write this, so far.

If you are new to Lu’s Views you can go to my Blog www.ahealthyyousite.wordpress.com and read all my back issues. I appreciate any and all feedback from my readers. Also, I encourage you to pass my newsletter to others in your email account who may be interested in dealing with a toxic environment. Don’t forget about my books. They have lots of good information.

 

 

Issue #21

Issue #21

August 15, 2016

Salt – “The Rest of the Story”

            Just to remind you again, I am not telling you to go against what your doctor has told you about your salt intake, so please do not use this information as medical advice. This is just for your information.

I also want to state here, if you have a thyroid issue, please consult your doctor and/or have your thyroid checked to see if you are deficient in iodine. There are simple tests you can take to show if you do need an iodine supplement.

Salt is essential for life and as the body can not produce it itself, we have to ingest it. Without consumption of salt our bodies become chemically imbalanced. Sodium stops the muscles from cramping, and it invigorates the nerves and without salt our muscles and nervous system do not function properly.

All our body fluids are salty. Blood, sweat, tears, saliva. Experts agree a healthy adult needs a daily intake of approximately five or six grams of salt to maintain good health or about 2 teaspoons. But not the bleached, chemically treated stuff that comes out of a box! Salt assists the digestive system, helping to absorb nutrients by breaking down our food. It also helps the saliva glands by stimulating an enzyme which allows the taste buds to get a sense of the food we are eating.

The premise that salt leads to hypertension has never been scientifically supported. On the contrary, studies show that a reduced sodium diet leads to health issues. Some studies have shown salt aids in blood sugar control. A low salt diet may increase insulin resistance. But also beware if you are prone to high blood pressure as table salt may cause the blood to rise rapidly  as the body attempts to move this toxic substance out of the body. Also excess table salt may cause the body to retain fluids.

No doubt we are getting too much salt! But the wrong kind of salt, bleached, empty, dead salt. Like with our water, bleached salt has no minerals. Processed food contains so many salt additives. On a label the word “salt” is not the only sodium added to processed foods. Words like monosodium glutamate (MSG); baking soda; sodium alginate; sodium benzoate; sodium hydroxide; sodium propionate; sodium sulfite. All these are salt.

So the solution? DO NOT EAT PROCESSED FOOD!!! Learn to eat organic, whole foods. The salt we should be using is a natural salt. I recommend, and what I have been finding out with my research, and what I am using, is Pink Himalayan salt.

Himalayan crystal salt is far superior to traditional iodized salt. Himalayan salt is mined from ancient sea beds and is pure, untouched by many of the toxins and pollutants that pervade other forms of ocean salt.

Himalayan salt contains the minerals that are necessary for your health, and what our bodies so desperately need, including macrominerals and trace minerals. The macrominerals are needed in relative abundance and include calcium, chloride, iron, magnesium, phosphorus, potassium and sodium.

There are also Celtic sea salts. But you still have to be aware of fake sea salts. They may be labeled “sea salt”, but have had all the minerals removed and bleached just like table salt. Just avoid “white” salt.  I have been tested and the Himalayan salt tests best on me.

Next week I will talk about what I do to stay healthy.

If you are new to Lu’s Views you can got to my Blog www.ahealthyyousite.wordpress.com and read all my back issues. I appreciate any and all feedback from my readers. Also, I encourage you to pass my newsletter to others in your email account who may be interested in dealing with a toxic environment. Don’t forget about my books. They have lots of good information.

Issue #20

Issue #20

August 8, 2016

Salt – Why Iodized Salt?

             In most, if not all, kitchen cabinets in this country contain salt shakers and a box of iodized salt. Most salts sold in supermarkets display on the label, “This salt supplies iodine, a necessary nutrient.” But do you know why the iodine in salt is added?

            But first, let me state again, I am not telling you to go against what your doctor has told you about your salt intake, so please do not use this information as medical advice. This is just for your information.

            Why was Iodine added to salt? It was added to salt around 1924, at the request of government initiatives, due to the growing need for regulation of iodine deficiency disorders. In the 1920’s era in the United States, the Great Lakes and Pacific Northwest region of the country experienced high incidences of goiter (a common thyroid-malfunction-based condition). This was because their soil levels were extremely low in iodine, and people were not eating iodine rich foods.

            Researchers at the University of Michigan decided to copy a Swiss practice of adding iodine to cooking salt, in order to attempt to remedy the problem. Goiter occurrences dropped drastically as a result, and the practice soon became standard.

            In fact, due to the successes seen in Michigan, iodine-enhanced salts were sold by the Morton Salt Company for the first time, on a national scale. Regulations committees saw that it would be easy to take a simple and cost-effective measure to prevent this health imbalance, and for about $0.05 per person per year, salt became iodized.

             Salt was used as the carrier for iodine because it was an easy, spoil-free method of getting iodine into the food chain. Salt is a food that almost everyone eats throughout the day, and everyday. Iodized salt was also added to animal feed, as it also offered thyroid support benefits for livestock as well.

            But what went wrong? Things have changed since the 1920’s with the manufacturing of toxic chemicals and more cost effective ways of harvesting salt. Most of the salt harvested then was natural salt from the sea or from natural salt deposits and contained the beneficial trace mineral iodine. “Iodized Salt” is not a healthy naturally occurring rock, crystal or sea salt. It is a manufactured type of sodium called sodium chloride with added iodide.

              Iodine in salt available at grocery stores, restaurants and in practically all processed foods, have synthetic chemicals added to them. These chemicals may include manufactured forms of iodide, sodium solo-co-aluminate, fluoride sodium bicarbonate, toxic amounts of potassium iodide, anti-caking agents and aluminum derivatives. Table salt has also been bleached. Unfortunately, most table salt is not only unhealthy, but is toxic to the body and should never be considered as a source of healthy iodine.

              Using iodine-fortified table salt may still put you at risk for micronutrient deficiencies. A study done at the University in Texas at Arlington, and published in the American Chemical Society journal Environmental Science and Technology, found that salt alone cannot prevent iodine deficiency.

             The research looked into iodine levels in over 80 types of commonly-sold iodized salt brands, and found that 47 of them (over half!) did not meet the U.S. Food and Drug Administration’s recommendation for healthy iodine levels. Moreover, with time, iodine levels tend to decrease in salt products that are left in humid conditions. The study concluded that only about 20% of the so-called “iodized” salt sold in stores has enough of the micronutrient to be considered enough for daily level acquisition.

             Mineral deficiencies is a national crisis. Remember I talked about why the water we drink today does not hydrate us? There are not enough minerals to properly hydrate our body’s need for electrolytes. What about our vegetable? No minerals in our soil.

              Next week I will discuss why we are getting too much of the wrong kind of salt and also what salt does our body really need.

             If you are new to Lu’s Views you can got to my Blog www.ahealthyyousite.wordpress.com and read all my back issues. I appreciate any and all feedback from my readers. Also, I encourage you to pass my newsletter to others in your email account who may be interested in dealing with a toxic environment. Don’t forget about my books. They have lots of good information.

 

Issue #19

Issue #19

Let’s Talk Salt

            Probably 9 out of 10 people you talk to have been either told by their doctor or have read somewhere, to cut down on their salt intake.

Well here I go again, bucking the system. But, let me first state that I am not telling you to go against what  your doctor has told you, so please do not use this information as medical advice. This is just for your information.

So why talk about salt? To me salt goes right along with the importance of water. It is a vital nutrient. It’s a major component of extracellular fluid and it is essential for the health of the body. Salt has been the subject of controversy for a good many years. And as usual, I want to give you, as Paul Harvey used to say, “the rest of the story.”

Salt is intricately linked in the development of human civilization. The human obsession with salt has spanned thousands of years of human history. Nearly every society in existence has some level of salt use not only in what they eat, but also in medicine, politics, economics and even their religious practices.

Salt in the Bible is mentioned more than 30 times and was a symbol of the covenant between God and the ancient Hebrews.

As far back as 6050 BC, salt has been an important and integral part of the world’s history, as it has been interwoven into countless civilizations. Used as a part of Egyptian religious offerings and valuable trade between the Phoenicians and their Mediterranean empire, salt and history have been inextricably intertwined for millennia, with great importance placed on salt by many different cultures. Even today, the history of salt touches our daily lives. The word “salary” was derived from the word “salt.” Salt was highly valued and its production was legally restricted in ancient times, so it was historically used as a method of trade and currency. The word “salad” also originated from “salt,” and began with the early Romans salting their leafy greens and vegetables. Undeniably, the history of salt is both broad and unique, leaving its indelible mark in cultures across the globe.

Salt is an essential element in the diet of not only humans but of animals, and even of many plants. It is one of the most effective and most widely used of all food preservatives. Its’ industrial and other uses are almost without number.

So in the next few Lu’s Views I will be talking about the benefits and the controversy surrounding this most important nutrient.

If you are new to Lu’s Views you can got to my Blog www.ahealthyyousite.wordpress.com and read all my back issues. I appreciate any and all feedback from my readers. Also, I encourage you to pass my newsletter to others in your email account who may be interested in dealing with a toxic environment. Don’t forget about my books. They have lots of good information.