Gateway Pundit, ZeroHedge, 5-26-19… “NATIONALISTS WIN: Salvini…, Le Pen…, Farage…, Tarczynski… Smash Globalist Elites in EU Elections”

The “Trump effect” appears to be in full movement in Europe, with countries’ voters moving towards nationalism (people and individual country oriented) rather than globalism (global elite, NWO type oriented), presuming these reports are correct.

I’m placing links and a highlight or two from each, as well as links to a couple videos I viewed which were my first indications that something significant was happening / has happened in Europe.

NATIONALISTS WIN: Salvini from Italy, Le Pen from France. Farage in UK, Tarczynski in Poland Smash Globalist Elites in EU Elections

“Nationalist Matteo Salvini’s ENF Party was the number one party in the EU elections in Italy. Marine le Pen’s ENF Party was the number one party in France in the EU Elections. And Nigel Farage and his six-week-old Brexit Party crushed the competition in Great Britain.

“[Tweet from Candace Owens] A global mass awakening is happening and there is nothing that the global elites or their media henchmen can do to stop it.”

Macron Suffers Huge Blow With Defeat To Le Pen

“In what may be the biggest shock from today’s European parliamentary elections, President Emmanuel Macron suffered a major blow with French voters set to hand a victory to Marine Le Pen’s National Rally, picking the vocal Eurosceptic and nationalist over the former Rothschild banker.

“Macron’s En Marche (Republic on The Move) will have just 22.5% of the vote compared with 24% for Le Pen, according to pollsters Ifop… Today’s vote followed months of relentless protests which have seen looting and vandalism in Paris. Macron responded with a raft of new spending plans and tax cuts to appease the Yellow Vest movement but the measures failed to convince voters.

“Meanwhile, Eurosceptic, anti-establishment and hard-right parties were also expected to top polls in the UK, Italy, Poland, and Hungary. Nigel Farage’s Brexit party was in contention to be the biggest single national party in the parliament, potentially beating both Angela Merkel’s Christian Democratic Union and Matteo Salvini’s rightwing League.

NWO Destroyed By New Elections That Swing Conservative – UK, Italy, Sweden, France, Hungary (VIDEO by Natasha V.)

Le Pen WINS!!! Macron Humiliated in EU Elections!!! (VIDEO by Dr. Steve Hurley)

5-HTP Is Helpful for Mitochondrial Biogenesis

Because the metaphor is so apt, mitochondria are often referred to as the “powerhouses” that generate energy, optimize cellular function and regulate the survival of neurons, especially under stress. Then a recent study uncovered more.

Teams of researchers based at Tata Institute of Fundamental Research (TIFR) in Mumbai, India, found that the neurotransmitter serotonin, known in scientific circles as 5-HT, is a significant player in the creation of new mitochondria in neurons, a process called mitochondrial biogenesis.

The process simultaneously enhances mitochondrial function while increasing cellular respiration and ATP, the energy currency of the cell. ATP is described in one study as both a neurotransmitter and neuromodulator.1 It involves the serotonin-2A (or 5-HT2A) receptor via “master regulators” of mitochondrial biogenesis, SIRT1 and PGC-1?.

According to the study,2 published in Proceedings of the National Academy of Sciences of the United States of America (PNAS), 5-HT reduces cellular reactive oxygen species, boosts antioxidant enzymes, enhances mitochondrial function and “exerts potent neuroprotective action in neurons challenged with stress, an effect that requires SIRT1.” EurekAlert explains further that 5-HT:

“Uncovers an unprecedented role for serotonin in energy production in neurons directly impacting how neurons handle stress. Mitochondrial function in neurons is vital in determining how neurons cope with stress and the trajectory of aging.”3

Lead scientists Vidita Vaidya and Ullas Kolthur-Seetharam from TIFR and clinical researcher Ashok Vaidya wrote that after they identified 5-HT2A as the “key determinant” for the effects of the mitochondria by 5-HT, their next task was to point out the specific signaling pathways bringing about those effects.

While those pathways remained elusive, the researchers did note previously unknown evidence that 5-HT is an upstream regulator of SIRT1, which the authors of a previous study published in Cell4 observed is involved in numerous metabolic processes in many tissues. For instance, in a mouse model, SIRT1 reduced the production of A? amyloid peptides, the plaques often found in the brains of Alzheimer’s patients. In addition:

“Our findings raise the tantalizing possibility of a reciprocal relationship between 5-HT and SIRT1 in the brain. Given the role of 5-HT in facilitating stress adaptation, this suggests the possibility that 5-HT could serve as a vital intermediary in enhancing stress adaptation of neurons through recruitment of the SIRT1–PGC-1? axis to enhance mitochondrial biogenesis and function, thus endowing neurons with enhanced capacity to buffer stress.”5

The Efficacy of 5-HTP

An amino acid your body produces naturally and uses to produce serotonin, 5-HTP is the hydroxylated form of tryptophan. The supplements are made from the seeds of an African plant known as Griffonia simplicifolia and aren’t derived from foods.6

In 2012, the journal Neuropsychiatric Disease and Treatment published a study7 that described L-5-hydroxytryptophan (5-HTP) as the immediate precursor of serotonin. (The term “precursor” in chemistry describes a compound that participates in a chemical reaction that forms another substance.) One of the interesting comparisons is that 5-HTP freely crosses the blood–brain barrier, while serotonin does not.8

This study noted the popularity of 5-HTP for cases of depression, as well as attention-deficit hyperactivity disorder (ADHD), Parkinson’s and other maladies, but also asserted that some of the claims are “exaggerated and inaccurate,” with efficacy only in combination with other compounds.

The key to the efficacy of 5-HTP for depression and anxiety, many experts say, may involve individual levels of serotonin or a lack thereof. While serotonin is a neurotransmitter with a central role in regulating mood, there’s not a lot of clinical evidence that it’s effective for anxiety. However, one study notes:

“Anxiety-like behavior is regulated primarily by 5-HT1A and 5-HT2C receptors, among others, but the 5-HT2C receptor regulates not only anxiety but also reward processing, locomotion, appetite, and energy balance.”9

Medical News Today notes two challenges in the claim that 5-HTP helps depression. First, a number of studies were conducted without the use of placebos,10 which some contend compromises their findings. Second, it doesn’t generally last long in the body because it’s too rapidly absorbed and eliminated; however, “If researchers could find a way to make 5-HTP last longer in the body, it may show more promise as a depression treatment.”11

An Australian review analyzed 5-HTP to see if it was more effective than a placebo for anxiety. It was, indeed, deemed better than placebos, although the researchers concluded more studies are needed.12 That said, there’s evidence that there are other areas where 5-HTP shines, some of which may hearken back to the new discovery of mitochondrial biogenesis.

5-HTP in Studies for Alleviating Several Disorders

Studies show a deficiency in 5-HTP is associated with depression, weight gain, anxiety, sleep disorders and other problems. On the other hand, increasing your 5-HTP intake has been noted for its ability to counterbalance all of them. In studies, it’s been found to be beneficial for the following:

Weight loss — As if bent on making your weight loss journey fail, losing weight produces hormones that make you feel hungry, which so often leads to failure.13,14 However, 5-HTP may be able to counteract these hunger-inducing hormones, suppress your appetite and help you lose weight.15

One study showed that after taking 5-HTP or a placebo for five weeks, 20 people with diabetes on the 5-HTP ate about 435 fewer calories than the other group; 5-HTP also inhibited calorie intake from carbs, which also helped control their blood sugar.16 In addition, animal studies showed 5-HTP may reduce overeating due to stress or depression.17,18

Fibromyalgia and migraine pain — One study showed 5-HTP decreased pain perception in mice.19 In cases of fibromyalgia, causing overall weakness, bone and muscle pain, low serotonin has been suggested as the cause. One study recommends 5-HTP to improve pain from this cause, along with improving sleep, as well as depression and anxiety.20 In another, 50 patients using it were “significantly improved.”21

While the cause is still under debate, some scientists believe migraines stem from low levels of serotonin.22 One study notes, “The serotonergic (serotonin, 5-HT) system from the brainstem raphe nucleus has been most convincingly implicated in migraine pathophysiology.”23

Another involved 124 people with migraines who reported significant improvement after treatment with 5-HTP for six months, including decreases in migraine intensity and duration in 71% of the patients.24

Insomnia — Because 5-HTP makes serotonin, and serotonin can be converted to melatonin, this supplement is also used for sleeplessness and works by increasing your body’s melatonin production.

Combining 5-HTP with GABA was found to reduce falling-asleep time from an average of 32.3 minutes to 19.1 minutes in 18 patients with sleep disorders, as well as increasing sleep time and improving sleep quality.25

In another study, patients with parasomnia and/or DOA (disorders with arousals), characterized by unusual or abnormal behavior such as night terrors or sleepwalking, were advised that 5-HTP might be a beneficial treatment option.26

Side Effects and Dosages of 5-HTP

If you’ve ever wondered what the term “dose dependent” means when it comes to supplements, not to mention drugs, it’s that backing off or increasing your dose can impact both how it works and the side effects.27 Having said that, the dose of 5-HTP you take will depend on your reason for taking it. For example:

  • Weight management — One study with obese patients showed that taking 250 milligrams (mg) 30 minutes before eating a meal helped reduce their calorie consumption, mostly in the form of reduced carbohydrate intake.28
  • Mood enhancement — Psychology Today reports that 5-HTP may help with depression and anxiety when taken at 50 to 100 mg doses three times per day with meals, but it may take at least a week to notice beneficial effects. However, to avoid adverse effects, you may want to start a lower dose, such as 25 mg per day, and gradually increase it over a period of weeks, this article says.29
  • Fibromyalgia symptom relief — University of Michigan Medicine reports that taking 100 mg, three per day with meals, may have a beneficial effect.30 A double-blind, placebo-controlled study reported significant improvements with 5-HTP supplementation and minimal side effects.31
  • Migraines — Studies show that taking 100 to 200 mg, two to three times per day with meals for two to three weeks to notice a beneficial effect.32,33
  • Improved sleep — Since 5-HTP is naturally converted to serotonin, taking 200 mg before bedtime may work for those who don’t respond to L-Tryptophan as a supplement.34,35

If you’re considering taking 5-HTP for any of these conditions or something else, it’s also important to consult with a health care practitioner first, to make sure you’re taking a dosage that’s right for you, and that this supplement won’t interfere with any other medications you may be on.

Some drugs cause increased serotonin production, so combining some drugs with 5-HTP may cause dangerous levels and lead to serotonin syndrome, which can be life threatening.36 Certain cough medicines, antidepressants and prescription pain relievers are on this list. Similarly, if you take a sleep-promoting medication, including Ativan, Ambien or Klonopin, taking 5-HTP, which causes sleepiness, may be problematic.

Additionally, some research says taking 5-HTP may increase serotonin, but deplete the amounts of other neurotransmitters, including dopamine and norepinephrine, which could worsen some medical conditions, especially when taken long term. Some of these include ADHD, anxiety, depression, obesity, Parkinson’s and seasonal affective disorder (SAD syndrome).

As for side effects, some individuals have reported nausea, vomiting, diarrhea, dizziness and stomach pain after taking 5-HTP supplements. You can minimize the potential of negative side effects by starting with smaller doses and increasing them gradually, if needed. As mentioned, because of the possibility of negative interactions with other medications, talk to your doctor or pharmacist before taking 5-HTP supplements.

Weekly Health Quiz: Bees, Sunscreen and Autism

1 How much of global food crops are either wholly or partly dependent on pollination by insects such as bees?

  • None
  • 75%

    More than 75% of the world’s food crops depend on bees and other pollinators, either wholly or in part, as do 90% of wild flowering plants. Learn more.

  • 25%
  • 50%

2 Which of the following companies was found to have been aided by a CDC official in its efforts to influence World Health Organization officials into relaxing its sugar limits?

  • PepsiCo
  • Proctor and Gamble
  • The Coca-Cola Company

    Email correspondence obtained via FOIA requests reveal a (now former) CDC official provided aid and guidance to Coca-Cola in efforts to influence World Health Organization officials into relaxing its sugar limits. Learn more.

  • Johnson & Johnson

3 Which of the following sunscreen ingredients have been scientifically verified to be safe for human use?

  • Oxybenzone
  • Avobenzone
  • Vitamin A derivatives retinol and retinyl palmitate
  • Non-nano-sized zinc oxide and titanium dioxide

    Of the 16 active sunscreen ingredients used in products on the U.S. market, only two — non-nano-sized zinc oxide and titanium dioxide — have been deemed safe for human use by the FDA. Learn more.

4 Which of the following foods contain a compound found to be helpful in the treatment of schizophrenia, Alzheimer’s and autism?

  • Broccoli

    Broccoli contains sulforaphane, a compound shown to benefit patients with schizophrenia, Alzheimer’s disease and autism spectrum disorder. Learn more.

  • Horseradish
  • Radishes
  • Green beans

5 Green beans are ready to harvest when:

  • The beans are over 10 inches
  • The beans are no fatter than a pencil and crisp

    Green beans are ready to harvest when they are no fatter than a pencil and are crisp. Store them on the counter with the stems on and in the refrigerator after you’ve removed the stems. Learn more.

  • The beans are bulging
  • The beans have turned yellow

6 Which of the following substances has been shown to lower IQ in children?

  • Magnesium
  • Vitamin D
  • Fluoride

    Animal and human studies have linked fluoride exposure in utero and/or in early childhood to the disruption of various aspects of brain function; 53 human studies have linked it to loss of IQ. Learn more.

  • Omega-3

Shocking News About Beans, Peas and Potatoes

In recent years, researchers have discovered glyphosate, the active ingredient in Roundup and other common weed killer formulations, may affect your body’s ability to produce fully functioning proteins, inhibit the shikimate pathway (found in gut bacteria) and interfere with the function of cytochrome P450 enzymes (required for activation of vitamin D and the creation of nitric oxide and cholesterol sulfate).

Glyphosate also chelates important minerals; disrupts sulfate synthesis and transport; interferes with the synthesis of aromatic amino acids (shikimate pathway) and methionine, resulting in folate and neurotransmitter shortages; disrupts your microbiome by acting as an antibiotic; impairs methylation pathways; and inhibits pituitary release of thyroid stimulating hormone, which can lead to hypothyroidism.1,2

Roundup has also been linked to certain cancers.3 In March 2015, the International Agency for Research on Cancer (IARC) classified glyphosate as a “probable carcinogen” (Class 2A),4 based on “limited evidence” showing the weed killer can cause non-Hodgkin lymphoma and lung cancer in humans.

So far, three lawsuits against Monsanto (now Bayer) have resulted in high financial awards as Roundup was found to have caused the plaintiffs’ Non-Hodgkin lymphomas. The most recent plaintiffs were awarded a $2 billion judgment against Monsanto.5 All of this has led to grave concerns about glyphosate residues in food.

We’re now also realizing that genetically engineered (GE) foods are not the only source of this contaminant. Most conventional, non-GE crops are also contaminated, as are some organics. The reason for this has to do with the fact that glyphosate is commonly used as a desiccant or drying agent to speed up harvesting.

But that’s not all. Other desiccants may also be causing problems. As a whole, evidence suggests we need to be extremely cautious in our choices of plant-based foods, sticking to organics whenever possible, especially when buying high-lectin foods such as beans, peas and potatoes, as research shows the desiccant paraquat becomes exponentially more hazardous in combination with plant lectins.

Glyphosate Contamination Found in Many Foods, Including Organics

Several rounds of food testing have also revealed just how prevalent glyphosate is in our food. Test results6 published in August 2018 by the Environmental Working Group (EWG) showed 43 out of 45 food products made with conventionally grown oats tested positive for glyphosate, 31 of which had glyphosate levels higher than EWG scientists believe would be safe for children.

A second round of testing7,8 revealed glyphosate is a staple contaminant in Cheerios breakfast cereals and Quaker oats products. All 28 samples contained glyphosate; 26 at levels suspected to be harmful to children’s health.

Five of 16 organic oat foods also contained low amounts of glyphosate, even though it’s supposed to contain none, as glyphosate is prohibited in the U.S. organic standards. Similarly, testing9 done by Friends of the Earth (FOE) earlier this year found glyphosate in 100% of the 28 oat cereals sampled.

Glyphosate has even been detected in PediaSure Enteral Formula nutritional drink, which is given to infants and children via feeding tubes. Thirty percent of the samples tested contained levels of glyphosate over 75 ppb — far higher levels than have been found to destroy gut bacteria in chickens (0.1 ppb).10

It’s also found in air, rain, municipal water supplies, soil samples, breast milk, urine and even vaccines, including the pneumococcal, Tdap, hepatitis B (which is injected on the day of birth), influenza and MMR. The MMR vaccine had the highest amounts at 0.8 ppb.11

Now, food testing by The Detox Project shows glyphosate contamination is rampant in organic plant-based protein supplements as well.12,13 According to The Detox Project,14 zero to 9 parts per billion (ppb) of glyphosate is a nondetectable level of no concern; 10 to 79 ppb is trace amounts of slight concern; anything above 80 ppb is of high concern.

When testing eight of the most popular pea protein brands sold on Amazon.com as of March 2019, one organic brand was found to contain as much or more glyphosate than conventional brands.

Two conventional (nonorganic) brands, Naked Pea and Anthony’s Pea Protein, had 39 ppb and 80 ppb respectively, while two separate batches of a top-selling organic brand, Orgain Organic Plant-Based Protein Powder, contained 83 ppb and 281 ppb.

Desiccation — A Serious Contamination Concern

One of the reasons so many grains and legumes are heavily contaminated with glyphosate is because it’s being used as a desiccant right before harvest. A desiccant is a chemical that speeds up the ripening of the crop and dries it out, which facilitates harvesting and allows it to be harvested sooner than were the crop left to dry naturally.15

Desiccation is also used to improve profits, as farmers are penalized when the grain contains moisture. The greater the moisture content of the grain at sale, the lower the price they get.

According to a 2017 study16 by University of California San Diego School of Medicine researchers, “The herbicide Roundup is sprayed onto genetically modified crops and applied as a desiccant to most small nongenetically modified grains.”

So, whether we’re talking about Roundup Ready GE crops or conventional, non-GE grains, glyphosate, the active ingredient in Roundup, “is found in these crops at harvest.”

As for how it ends up in many organic products is anyone’s guess. Drift from nearby conventional and/or GE crop fields is one possibility. Contamination during processing is another. Outright fraud, where a nonorganic crop is sold as organic is also a possibility.

Glyphosate Is Not an Approved Desiccant

While glyphosate is commonly used as a desiccant,17,18 it’s not actually supposed to be used that way. Desiccants require special registration, as high levels of the chemicals can be left on the crop, and glyphosate is not an approved desiccant.19

Farmers who use glyphosate anyway, and douse their crops at the wrong time, can cause their crop to be heavily contaminated. As explained in “Clarification of Preharvest Uses of Glyphosate,” 20 the grain must not be sprayed with glyphosate “until seed heads or pods are almost ripe (i.e., bulk sample less than 30 percent moisture).”

If applied too early, while the grain has a moisture rate higher than 30 percent, the glyphosate is absorbed through the leaves and stems and translocates throughout the plant. Farm Progress also notes that:21

“Glyphosate should be used only to control weeds that hinder harvest, not for vine desiccation. Not all glyphosate products are labeled for preharvest timings. The translocating properties of glyphosate make it possible for herbicide residues to accumulate in harvested beans if applications occur before the hard dough stage.”

Desiccant Combined With Lectins Is a Highly Toxic Combo

Glyphosate isn’t the only desiccant that might be causing health problems. Research22 published 2018 in the journal NPJ Parkinson’s disease revealed that when the herbicide paraquat23 is combined with lectins, found in many plant foods, especially legumes, it can trigger the hallmark damage found in those with Parkinson’s disease.

The findings were reported by Medical News Today24 in December 2018. On a side note, Medical News Today25 incorrectly stated that paraquat was banned in the U.S. in 2007. It was actually the European Union that banned it that year,26,27 in large part due to research showing it can trigger Parkinson’s disease,28 which is precisely what they found in this 2018 study as well.

Paraquat is still legal in the U.S., but is classified as “restricted use,” meaning it must be applied by a licensed applicator. In the U.S., paraquat is currently scheduled for a registration review by the Environmental Protection Agency in the third quarter of 2019.29

At the end of October 2014, the EPA updated some of its residue tolerance levels for paraquat, specifically setting the level allowed on tuberous and corn vegetables (which include cassava, ginger, potato, tanier and true yam) at 0.5 ppm.30

According to the EPA’s pesticide reregistration in 1997,31 tolerance levels for paraquat have been set for over 80 raw agricultural commodities, processed foods and animal feed. During the 1997 reregistration, EPA updated tolerances for certain crops as follows:

  • Sorghum forage was reassessed from 0.05 to .1 ppm
  • Soybeans from 0.05 ppm to 0.25 ppm
  • Hops from 0.2 ppm to 0.5 ppm
  • Popcorn tolerance established at 0.05 ppm

Getting back to the NPJ Parkinson’s Disease study,32 results suggest that lectins, found in foods such as raw vegetables and grains, are the key link between paraquat and the damage resulting in Parkinson’s disease. As reported by Medical News Today:33

“[P]araquat, once in the stomach, causes alpha-synuclein to be misfolded and then helps it travel to the brain. Scientists believe that alpha-synuclein runs along the vagus nerve, which itself runs between the stomach and the brain.

In fact, recent studies have shown that the vagus nerve has a direct connection with the substantia nigra, making it a prime suspect in Parkinson’s disease. This direct link also helps explain why digestive problems often precede the motor symptoms of Parkinson’s by several years.”

To investigate, the researchers fed rats small doses of paraquat for 7 days. They also fed them lectins … As expected, they identified Parkinson’s-related changes … As study co-author Prof. Thyagarajan Subramanian explains:

‘We were able to demonstrate that if you have oral paraquat exposure, even at very low levels, and you also consume lectins […] then it could potentially trigger the formation of this protein — alpha-synuclein — in the gut. Once it’s formed, it can travel up the vagus nerve and to the part of the brain that triggers the onset of Parkinson’s disease.’

This series of experiments demonstrates how the interplay between two ingested compounds can conspire to create and then transport toxic protein structures from the gut to the brain.”

The Problem With Lectins

Last year, I interviewed Dr. Steven Gundry, author of “The Plant Paradox,” on the health hazards of lectins. I’ve embedded that interview above for your convenience.

As explained by Gundry, plant lectins can wreak havoc on your health by attaching to your cell membranes, causing inflammation, damage to your nerves and cell death. Some can also interfere with gene expression and disrupt endocrine function.

The cruel irony here is that paraquat is widely used as an herbicide and desiccant on crops rich in lectins, including wheat, soybeans, potatoes, cereal grains and beans.34

In other words, while lectins can cause severe health problems in and of themselves, by spraying paraquat on lectin-rich crops, those crops are made exponentially more hazardous, as the lectins act as transport vehicles for the toxic herbicide.

Could Diquat Pose Similar Risks?


In the U.S., one of the registered desiccants is Reglone.35 The active ingredient in this desiccant herbicide is diquat, which like paraquat is chemically identified as a dipyridyl.36 Stated product benefits include maximized pea and lentil yield, more scuff resistant potato skins and easier potato harvesting.37

According to the National Pesticide Information Center,38 “diquat poisoning is less common than paraquat poisoning … In animal studies, diquat causes mild, reversible injury to type I pneumatocytes but does not injure the type II cells.” Since it’s considered less toxic than paraquat, diquat is not registered as a limited use herbicide.

However, evidence suggests diquat may still have similar risks as paraquat. As noted in a 2015 study39 in the Archives of Toxicology, diquat causes cell death by producing reactive oxygen species independently of the mitochondria, and appears to be quite hazardous to brain tissue. According to the authors:

“Evidence indicates that Parkinson’s disease (PD), in addition to having a genetic aetiology, has an environmental component that contributes to disease onset and progression …

Given its similarity to paraquat, an agrochemical removed from registration in the EU for its suspected potential to cause PD, we have investigated the in vitro capacity of the related herbicide Diquat to cause PD-like cell death.

Diquat showed greater toxicity towards SH-SY5Y neuroblastoma cells and human midbrain neural cells than paraquat and also MPTP, which was independent of dopamine transporter-mediated uptake.

Diquat caused cell death independently of caspase activation … with only a minor contribution from apoptosis, which was accompanied by enhanced reactive oxygen species production in the absence of major inhibition of complex I of the mitochondrial respiratory chain … 

Diquat may, therefore, kill neural tissue by programmed necrosis rather than apoptosis, reflecting the pathological changes seen following high-level exposure, although its ability to promote PD is unclear.”

In January 2019, the EU confirmed it is withdrawing the approval of diquat. The final date for order and delivery of diquat products to farms is July 31, 2019, and the final date for use is February 4, 2020.40 Its use continues unabated in the U.S., however. In fact, some are recommending diquat to replace glyphosate for certain kinds of weed control.41

Hummus Lovers, Be Sure to Buy Organic

The paper42 “Use of Paraquat as a Desiccant for Early Maturity of Chickpea and Residue Dynamics,” presented at the 2019 International conference on Global Environmental Challenges Human Health and Sustainable Development conference, highlights the potential hazards of consuming nonorganic hummus and other products made from chickpeas:

“Several herbicides have been used in the agricultural fields to increase the crop productivity and grain yield through weed management. Chickpea (Cicerarietinum L.) is an important food legume crop.

As chickpea is a slow growing crop and may take approximately 5-6 months and this may further delay sowing of next crops which can be taken in the same field in summer season such as moongbean.

Hence in order to reduce days of crop maturity and to study fate of paraquat residues in soil and chickpea grains that may exist as a result of use of this herbicide on chickpea, a broad leaf herbicide, paraquat was chosen to use as a desiccant to facilitate early maturity of chickpea.

Paraquat application at 750 to 1.0 kg/ha as desiccant enhanced the process of maturity of chickpea and 10 to 16 days can be saved by this application. However paraquat application at 750g/ha and 1.0 kg/ha resulted in residues in chickpea grains and straw and restrict its application as a desiccant in chickpea crop.”

BASF, meanwhile, recommends using a mix of both paraquat and glyphosate to “sharpen up chickpea harvest results.”43 It’s no wonder then that food testing reveals concerning levels of glyphosate in popular hummus brands44 (paraquat was not part of this testing).

The highest levels of glyphosate were found in Trader Joe’s Hummus Dip (effective level 30.67 ng/g) and Sabra Class Hummus Non-GMO Gluten Free (14.35 ng/g), again proving that GMO-free is not a guarantee that it won’t contain glyphosate. As reported by Moms Across America on August 31, 2018:45

“Moms Across America has been especially concerned about the presence of glyphosate in hummus, as the consumption of hummus, fueled by companies like PepsiCo, has risen dramatically over the past five years …

Hummus is considered a healthy snack for children, a popular protein replacement for meat for vegetarians, and vegans, and is a go-to party food on college campuses.

In addition, Canadian activist Tony Mitra released records of 7,800 glyphosate test result findings from the Canadian Food Inspection Agency in 2017 in his book Poison Foods of North America.’

In those documents, results for glyphosate residues on garbanzo beans from North America had levels as high as 795 ppb.46 In other countries levels were, on average 32 ppb. Even organic garbanzo beans tested positive glyphosate residues, pointing to the problem of widespread contamination.”

Take-Home Messages

There are at least two take-home messages from all this. First, it’s important to realize that glyphosate contamination is not restricted to GMOs. It’s a more or less universal contaminant, affecting conventional and even some organic foods as well, primarily due to its use as a desiccant right before harvest.

Secondly, the hazards of desiccation are not limited to glyphosate. Paraquat has been linked to the development of Parkinson’s disease by attaching to lectins in the foods, and questions remain as to whether diquat may have similar effects. These herbicides are considered the “best” drying option for legumes in particular, which are also particularly high in lectins.

As a result, many foods that vegetarians and vegans rely on may pose significant health hazards in more ways than one. You can reduce lectin concentration by pressure cooking, for example, but if you’re using an unclean source, you’re dealing with extra-toxic kinds of lectins.

To avoid or at least minimize these hazards, it’s important to buy organic beans, peas, potatoes and other high-lectin foods from a reputable source, ideally a local farmer you can trust.

Why a Calorie Is Not a Calorie

In recent decades, the food system responsible for feeding millions of people has drastically changed, impacting food safety and human health. The manufacturing of vegetable oil1 and changes in how your cereals,2 salads3 and meats4 are grown, processed and adulterated before finally reaching your plate, have dramatically altered the overall nutrition of most people’s diets.

Americans spend 57.9% of their food budget on ultraprocessed foods,5 which means more than half of what the average American eats in any given day are foods that may be purchased at the local gas station or convenience store. These foods also account for 89.7% of added sugars in the diet.6

Data from a nationally representative food survey was used in a 2016 study,7 which found 70.4% of calories came from processed foods while less than 1% (0.7) came from vegetables. This change in eating habits over time may be a result of the Push hypothesis, described by Kevin Hall, Ph.D., from the National Institute of Diabetes and Digestive and Kidney Diseases.8

He describes this as a combination of factors pushing calories into the food system and subsequently changing the way we eat. These cheap convenience foods are contributing to the obesity epidemic.9 Hall and his team recently published a rigorous study10 in the journal Cell Metabolism, demonstrating the effect ultraprocessed diets have on excess calorie intake and weight gain.

Rigorous Study Demonstrates Ultraprocessed Food Leads to Weight Gain

A small scale, but rigorous, randomized and carefully controlled study was performed by the National Institutes of Health to analyze if those eating ultraprocessed foods ate more calories and gained more weight. The researchers recruited 20 healthy adult volunteers — 10 women and 10 men in their 30s. The group were admitted for four continuous weeks into the NIH Clinical Center.11

The participants were randomized into two groups who received an ultraprocessed or unprocessed diet for the first two weeks and were immediately switched to the alternate diet for the next two weeks.

The researchers offered the participants three meals a day, matched for calories, macronutrients, sugar, sodium and fiber at an amount equivalent to double their estimated requirement for weight maintenance. The participants were encouraged to eat as much as they wanted.

During these four weeks, the researchers measured energy intake, weight changes and took metabolic measurements.12 As noted by the NIH,13 observational studies in the past have shown an association between diets high in processed foods and health problems.

In this study,14 the researchers were intent on demonstrating whether processed foods were a problem on their own or whether individuals eating processed food already had health problems that were unrelated to diet. The data showed an average increase of 459 calories per day when eating ultraprocessed foods compared to the unprocessed diet.

Increased energy intake occurred over breakfast and lunch, with no significant increases in calories at dinner in those eating an ultraprocessed diet. During the study, the researchers also found those eating the ultraprocessed meals ate significantly faster than those eating the unprocessed foods, which may have led to higher energy intake.

They hypothesized the orosensory properties of the ultraprocessed foods may have increased the eating rate and delayed satiety signaling.15 This may have resulted in a greater overall calorie intake. While on the ultraprocessed diet, people gained an average of 1.98 pounds over two weeks, and while on the unprocessed diet lost the same amount.16

Dr. Dariush Mozaffarian, cardiologist and dean of Tufts University Friedman School of Nutrition Science and Policy, says,17 “Putting people in a controlled setting and giving them their food lets you really understand biologically what’s going on, and the differences are striking.”

What Are Ultraprocessed Foods?

The researchers defined ultraprocessed foods using the NOVA classification system18,19 that considers food with ingredients predominantly found in manufacturing as ultraprocessed, such as high fructose corn syrup, flavoring agents and emulsifiers.

The New York Times20 published examples of processed meals the participants may have received, such as Cheerios, Chef Boyardee ravioli, diet lemonade and Otis Spunkmeyer cookies or blueberry muffins, and chicken salad with canned chicken and Hellman’s mayonnaise. Barry Popkin, nutrition professor at the University of North Carolina, who was not involved in the current study, commented:21

“The difference in weight gain for one [group] and weight loss for the other during these two periods is phenomenal. We haven’t seen anything like this. We should try to eat as much real food as we can. That can be plant food. It can be animal food. It can be [unprocessed] beef, pork, chicken, fish or vegetables and fruits. And one has to be very careful once one begins to go into other kinds of food.”

While every attempt was made to completely match nutritional parameters, the researchers found ultraprocessed versus unprocessed meals differed markedly in the total amount of added sugar, as well as in insoluble fiber and saturated to total fat.

Not surprisingly, they also found the ratio of omega-6 to omega-3 fats was a whopping 11-to-1 in ultraprocessed foods, but only 5-to-1 in unprocessed foods (the 5-to-1 is near ideal and is what a balanced omega-6 to omega-3 diet should like).

Link Between High Levels of Omega-6 and Obesity

Omega-3 fats are essential polyunsaturated fats your body requires for a variety of functions, including muscle activity, cognition and heart health. While omega-3 fats are available in some plants and marine animals, it is the marine-based omega-3 fats docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) that are crucial for optimal functioning of cells and mitochondria.

DHA appears to be particularly important for your brain22 while EPA is of greater importance for heart health.23 Omega-6 fats are also essential nutrients your body needs for normal growth and development. The difference is omega-6 fats are found easily in many processed foods and in nuts and seeds.24

An overabundance of omega-6 fat increases the risk your body will produce inflammatory chemicals.25 The ideal ratio of omega-3 to omega-6 fats ranges from 1-to-1 to 1-to-5, which is nearly impossible if you’re regularly eating processed foods or restaurant fare, as these are loaded with omega-6 from industrial vegetable oils like corn oil and canola oil. In a standard Western diet, the ratio is often 1-to-15 or greater.26

The deficiency in omega-3 fats and abundance of omega-6 may promote the pathogenesis of many diseases, including inflammatory and autoimmune diseases, cardiovascular disease and cancer. Increasing omega-3 consumption may exert a suppressive effect.

For instance, one author writing on the importance of a balanced ratio27 found a ratio of 4-to-1 associated with a 70% decrease in total mortality from cardiovascular disease. A ratio of 2.5-to-1 reduced proliferation of rectal cells in those with colorectal cancer and a ratio of 2-3-to-1 suppressed inflammation in those suffering rheumatoid arthritis.

Multiple studies28,29,30,31 have found a close association between chronic low-grade inflammation, in part triggered by the composition of fatty acids in the diet, and insulin resistance with an increase in the risk for obesity. In other words, the higher levels of omega-6 fats found in ultraprocessed foods increase chronic inflammation and your risk for developing insulin resistance and obesity.

Several Factors May Lead to Overeating Ultraprocessed Foods

The featured study32 in Cell Metabolism also found several factors contributed to overeating ultraprocessed foods. Those eating the ultraprocessed foods had a higher eating rate that may have potentially been affected by the orosensory properties of foods, which were softer, easier to chew and swallow, and may have led to eating more quickly.

Additionally, the researchers found ghrelin,33 a hormone released by the body to trigger hunger, was decreased in those eating the unprocessed diet, compared to their baseline measurements.34 After eating an unprocessed diet the participants’ fasting glucose and insulin levels also tended to be lower compared to baseline.

Compared to the unprocessed diet, measurements after eating the ultraprocessed diet were unchanged from the participants’ baseline measurements, suggesting the subjects had likely consumed a diet habitually high in ultraprocessed foods. Hall commented:35

“One thing that was kind of intriguing was that some of the hormones that are involved in food intake regulation were quite different between the two diets as compared to baseline.”

Obesity May Overtake Tobacco as Top Cause of Cancer

According to the National Cancer Institute,36 tobacco is the leading cause of cancer and the leading cause of death from cancer. Those who smoke, or those who are regularly around secondhand smoke, have an increased risk since the many chemicals in the tobacco damage DNA. Cancers associated with tobacco include:37

Lung

Mouth

Esophagus

Larynx

Bladder

Kidney

Liver

Stomach

Pancreas

Colon

Rectum

Cervix

Although smoking has held the No. 1 spot for preventable causes of cancer for decades, it appears obesity is not far behind. According to Dr. Otis Brawley,38 professor of oncology in epidemiology at Johns Hopkins University and former chief medical officer of the American Cancer Society, this which may occur within the next five or 10 years.39

However, it appears many Americans are unaware that some of the leading causes of cancer are controllable, including obesity.40 The International Agency for Research on Cancer41 has identified a link between being overweight or obese and an increased risk for developing certain types of cancers.

Compared to those who are within a normal weight range, those who are obese are also likely to have a recurrence of their cancer with a lower likelihood of survival. Research published in the New England Journal of Medicine42 concluded “Increased body weight was associated with increased death rates for all cancers combined and for cancers at multiple specific sites.”

Reuters reports43 the rate of cancer unrelated to obesity declined by 13% between 2005 and 2014, while obesity-related cancers rose by 7%. They also reported the U.S. Center for Disease Control and Prevention released data showing 630,000 people in the U.S. were diagnosed with cancer linked to being overweight or obese in 2014. This accounted for 40% of all cancers in 2014.

As the overall rate for new cancer diagnoses continues to fall, the rates of obesity-related cancers are rising, along with the rates of obesity. A report published in the Journal of the American Medical Association44 found obesity rates rose from 33.7% to 39.6% between 2007 and 2016.

Although the exact association between cancer and carrying excess weight is not fully understood, researchers are focusing on studying visceral fat, as it is metabolically active, secreting proteins that drive insulin levels higher and may spur cellular growth.45

As Ultraprocessed Food Has Become the Norm, so Has Chronic Illness

Rising rates of obesity and reliance on processed and ultraprocessed foods is likely linked to an increasing risk of early death and chronic disease, such as cardiovascular disease,46 Type 2 diabetes47 and arthritis.48 Foods rich in omega-6 fats create chronic inflammation in the body, which has been linked to each of these conditions.

In one study,49 a French team looked at how much of a person’s diet was made of ultraprocessed foods and found for each 10% increase, the risk of death rose by 14%. After removing confounding factors such as smoking, obesity and low educational background, the link remained.

In a cross-sectional study50 using data from the National Health and Nutrition Examination Survey of over 9,000 participants, the researchers concluded: “Decreasing the consumption of ultraprocessed foods could be a way of reducing the excessive intake of added sugars in the USA.”

Your Diet Is a Key Factor in Health and Longevity

Undoubtedly, there is a serious health epidemic in the U.S., and a majority of it is linked to diet. There are no quick and easy answers. It is crucial to remember what you eat is the foundation on which your health is built and eating a processed food diet is a recipe for long-term disaster.

If you have access to real food, it is important to take the time to learn to cook from scratch and make the most of any leftovers. With a bit of dedication and planning it’s also possible to grow produce at home in small spaces, including indoors.

Eating a diet of 90% real food and 10% or less processed foods is achievable and may make a significant difference in weight management and overall health. Consider the following guidelines to get you started:

Focus on raw, fresh foods and avoid processed foods. If it comes in a can, bottle or package and has a list of ingredients, it’s processed.

Severely restrict carbohydrates from refined sugars, fructose and processed grains.

Increase healthy fat consumption. Eating dietary fat isn’t what’s making you pack on pounds. It’s the sugar/fructose and grains that add the padding.

You may eat an unlimited amount of nonstarchy vegetables; since they are so low in calories, most of the food on your plate should be vegetables.

Limit protein to less than 0.5 gram per pound of lean body weight.

Replace sodas and other sweetened beverages with pure, filtered water.

Shop around the perimeter of the grocery store where most of the whole foods reside, such as meat, fruits, vegetables, eggs and cheese. Not everything around the perimeter is healthy, but you’ll avoid many of the ultraprocessed foods this way.

Vary the whole foods you purchase and the way you eat them. For instance, carrots and peppers are tasty dipped in organic hummus. You get the crunch of the vegetable and smooth texture of the hummus to satisfy your taste, your brain and your physical health.

Stress creates a physical craving for fats and sugar that may drive your addictive, stress-eating behavior. If you recognize when you’re getting stressed and find another means of relieving the emotion, your eating habits will likely improve.

The Emotional Freedom Techniques (EFT) may help reduce your perceived stress, change your eating habits around stress and help you create new, healthier eating habits that support your long-term health. To discover more about EFT, how to do it and how it may help reduce your stress and develop new habits, see my previous article, “EFT Is an Effective Tool for Anxiety.”

Article Video – Court Action versus Private Arbitration May 25, 2019 By Anna Von Reitz

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This-is-not-rocket-science finding: Terminal cancer patients who don’t have chemotherapy have better quality of life than those who do

By Paul Anthony Taylor,

Providing further evidence of the blind alley that orthodox approaches to cancer treatment are now lost in, a new study published in the Journal of the American Medical Association (JAMA) has confirmed that chemotherapy does not extend life for cancer patients diagnosed as terminal. Far from being of benefit, the researchers found the treatment was associated with a reduced quality of life in patients who were otherwise in reasonable health and active at the start of the study. Moreover, in yet another this-is-not-rocket-science finding, terminal cancer patients who didn’t have chemotherapy were shown to have a better quality of life than those who did.

Surprising as it might sound, terminal cancer patients are frequently given chemotherapy on the absurd presumption that “there is no harm in trying”. What they aren’t told, however, is that chemotherapy is extraordinarily toxic at any stage of treatment and contributes to a quarter of deaths from cancer. Moreover, the overall contribution of chemotherapy to 5-year cancer survival in adults has been estimated to be a mere 2.3% in Australia and 2.1% in the United States.

Chemotherapy affects not just cancer cells but all of the body’s organs and cell systems. As such, for most patients, each cycle of these poisonous drugs results not only in severe pain but also a multitude of additional health problems. In order to help patients cope with this, more drugs are prescribed. These inevitably result in their suffering still further side effects and additional misery. Nevertheless, despite there being no significant benefit to all this, in many patients chemotherapy continues to be administered almost right up to the point of death.

Ultimately, the only beneficiary from this torturous practice is the trillion-dollar-a-year pharmaceutical ‘business with disease’, for whom oncology drugs are now its highest-earning therapy area. Sales of drugs for cancer now exceed $74 billion dollars a year, with sales of painkillers and other classes of drugs contributing still further to the profit the pharma industry makes from this disease.

But with a chronic deficiency of vitamins, amino acids and other specific micronutrients now known to be the primary cause of today’s most common chronic diseases, drugs are not – and will never be – a cure for cancer. Instead, and as growing numbers of patients around the world now know, victory over cancer is possible using safe, effective, natural approaches.

Research conducted at the Dr. Rath Research Institute has already shown how cancers of the pancreas, breast, bone, prostate, colon, lung and others can be controlled using the micronutrient synergy approach. Through the proper selection and correct combining of micronutrients, there is now no doubt that cancer can be a controllable disease. The sooner more of us are active in telling as many people as possible about this, the sooner painful deaths resulting from chemotherapy and cancer can become a thing of the past.

 

Source: https://www.dr-rath-foundation.org

How Feminism Tricked Women Into Giving Up Their Power

Women want love, marriage and family. Men want Sex. Before second-wave feminism, the watchword for women was "No sex before marriage." Feminists like Brown duped women into giving sex in exchange for NOTHING. Thanks partly to her, almost 50% of American women are childless today.

She deprived women of their honoured natural and social roles as wives and mothers. Feminism pretended to empower women while doing exactly the opposite.

"For every genuine case of men sexually harassing women, there are probably ten cases of women using sex for advancement. Helen Gurley Brown made that strategy explicit." – Reader

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