I came across this site this morning. My wife made a trip to the grocery store and we began the diet with supper this evening. I have to tell you the vegetables are wonderful, but I am wondering exactly how much is enough? I would guess our serving was about a cup. Would that be enough, eaten twice a day?
I was diagnosed with ulcerative pancolitis six weeks ago and have since been hospitalized for a week. I am on Asacol and Prednisone, eating a "low fiber" diet and avoiding all dairy products, as directed by my doctor. I feel extremely fatigued, have lost 18 lbs. in two weeks time, and am still running to the bathroom anywhere from 10-20 times in a 24 hr. period, occasionally with bleeding. I have not yet formed a solid stool. Until six weeks ago, I was a healthy, active 62 year old happily retired man.
My wife and I have been taking a daily baby aspirin, a multi-vitamin, vitamin C and vitamin E for several years now. The vitamin E we have now is "400 IU dl-alpha tocopheryl acetate". Is this what I should be using, or do I need to find the "mixed" as mentioned in the article?
I will keep you informed of my progress. This sounds almost too good to be true, but I'm willing to give it my best shot.
Hello,
The message you read is my experience about 23 years ago.This is not the correct procedure that is the reason it took me about 1.5 years to heal my colon.The corrected procedure will greatly shorten the healing time and you should see a positive result within a week.The Vitamin E you are using is synthetic and not biologically active.The diet is the cornerstone of the procedure.Eat one cup or more of fresh cooked vegetables at every meal.The more the better using a mixture of different vegetables.
Go to http://www.curezone.com
On the opening page,in upper right small Curezone Google search window,type vitamin E enema.Posting issue 64 will give you the procedure information.
The basic diet has worked for many people.However,there can be diet differences in food tolerances between some people.Let your colon be your guide.Don't let your taste preferences for certain foods be your guide.The diet is the cornerstone of the procedure.Any wrong food or liquid will irritate the colon and delay healing.As stated in the procedure,the insoluble fiber of vegetables should be eaten at every meal.If you you do the procedure correctly,there should be a positive result within a week and then steady improvement to a CURE.
Once you get a basic diet that works for a time you can add one new food and wait for your colon's judgment.The length of time before the CURE will depend on the condition of your colon and how well you keep to the basic procedure.Please keep me informed.Additional information on the opening page at Curezone Support Forms(TOP). Find form "vitamin E enema" #114.On the page you will also find the posting Issue 64 BSA by sheldon 5 years.
GeorgeMateljan@worldshealthiestfoods.com Look under foods A-Z. At the end of each food listing,look further down for a new heading that takes you to information on the percentage of soluble and insoluble fiber in each food.
The November 9, 1996 issue of Science News magazine (vol 150, #19) has an article entitled, Gastrointestinal Blues, by Kathleen Fackelmann. It describes some recent developments in research into the causes of IBD.
One of the studies started with some genetically engineered rats that had had a human gene, HLA-B27 inserted. This gene has been linked to arthritis, the condition the scientists were interested in studying. (It's also been linked recently to susceptibility to IBD in humans.) The rats, as expected, developed arthritis. They also developed a progressive inflammation of the intestines. They had created rats with UC, by accident, which gives them an animal model with which to study the disease. The interesting thing they did next was to raise a strain of these rats in a completely sterile environment. These rats didn't develop either arthritis or colitis, but similar rats raised in standard lab conditions, which means they were exposed to all kinds of germs, did get the diseases.
These results were published in the December 1994 Journal of Experimental Medicine by Joel Taurog, a rheumatologist at the University of Texas Southwestern Medical Center in Dallas, and his colleagues. The problem was, which germs were the culprits?
Along came a gastroenterologist at the University of North Carolina at Chapel Hill, R. Balfour Sartor, who teamed up with Taurog's group. The plan was to expose groups of rats to specific mixes of common bacteria. They picked the most common normal intestinal bacteria, and also bacteria species previously connected to gastrointestinal inflammation. Basically they had three mixes, or cocktails. One group of rats got a cocktail with normal rat gut bacteria. Another group got certain bacteria from humans with IBD. The third group got that mix, plus a specific kind of bacteria that are common to human guts and cause a colitis-like disease in guinea pigs, called Bacteroides.
Group number 1 got diarrhea. So did group number 3. Group number 2 had no significant inflammation. In fact their intestines looked as healthy as the sterile group from the previous experiments. The experiments were reported in the August Journal of Clinical Investigation. The authors' conclusion was that Bacteroides had the most impressive ability to induce colitis. When the intestinal tissue was examined microscopically, definite inflammatory cells were seen. Such cells are part of the immune system's response to infection. This fits with the theory that colitis is an auto-immune disorder. It is speculated that in people with the HLA-B27 gene, white cells recognize Bacteroides in the gut, and their immune response leads to the production of natural chemicals that inflame the intestines.
In the article, Sartor stresses that HLA_B27 is a normal gene, not a mutation. The HLA genes are known to regulate the immune system, but no one knows how HLA-B27 may create a vulnerability to colitis and arthritis. He and his colleagues have begun research into possible therapies. In unpublished research they describe giving Bacteroides-killing antibiotic, metronidazole, to rats with inflamed intestines. This significantly calmed the colon inflammation. It's not clear whether similar treatment would work in humans. One question is whether the Bacteroides would develop resistance to an antibiotic, which would foil any long-term treatment. One possible way around this would be to kill the Bacteroides and then introduce another bacteria that would occupy the same niche in the gut's ecology. They're looking at Lactobacillus as a candidate.
The article goes on to talk about the research around Mycobacterium paratuberculosis. In the late 1980's some Crohnies were treated with drugs aimed at mycobacterial infection but generally showed no improvement. Most researchers ruled out that organism as the cause of CD after that study was published. A more recent study, by Robert J. Greenstein at the Veterans Affairs Medical Research Center in New York, reported in the Sept 3 Proceedings of the National Academy of Sciences does show a connection, though, and presents what is considered a controversial explanation for the disparity in the studies. The authors suggest that there are two forms of Crohn's Disease.
One is a less severe, or indolent form. This form, according to their theory, results when a patient's immune system succesfully fights off an infection by M. paratuberculosis. The infection starts with an inflammation but ends with scarring that results in obstruction.
The other form of the disease is more aggressive, often leading to abnormal pockets in the intestine or even a perforation of the intestinal wall. This form of CD happens when the immune system can't fight off the bacterial infection. So goes the speculation. The evidence for the two forms of CD was presented in the Dec 20, 1994 Proceedings of the National Academy of Sciences. In this article, they show that people with the indolent version of CD mount a stronger inflammatory response than those with the aggressive version. The researchers believe that the immune system's response plays a significant role in the development of the disease, but do not implicate HLA-B27.
Dr. Greenstein suggests that antimicrobial drugs might be effective for people with the aggressive form, but probably not those with the less aggressive form, whose infection has probably already cleared. Those people might benefit from therapy designed to prevent scarring. He says that the earlier studies made no distinction between the two forms.
Reaction to this latest report has been very sceptical. Most critics say they just need more data to prove their point, like a large-scale study that would examin the two forms of the disease separately. Greenstein mentions the Helicobactor pylori connection to peptic ulcer disease, and the reported link between exposure to the measles virus and increased risk of CD, as previous examples of dubious theories that are now well-accepted.
Of course, the bottom line in all of this is, it will take years before such investigations yield a practical solution to those of us with these diseases.
TYPE GASTROINTESTIONAL BLUES BY KATHLEEN FACKELMANN IN THE SEARCH WINDOW OF GOOGLE FOR MORE INFORMATION.
Food Allergies
True allergic reactions to food involve the body’s immune system. When the body identifies a food as harmful, it produces antibodies directed against that food. The next time the food is consumed, the body mounts an immune response with the release of histamine and other chemicals that trigger allergic symptoms. A common example of a food allergy is to peanuts.
With a food allergy, symptoms may occur almost immediately or up to hours after consuming the particular food. These symptoms may affect the respiratory system, gastrointestinal tract, cardiovascular system, or the skin. Food allergy symptoms can include skin rash or hives, swelling of the tongue and throat, breathing problems including asthma, vomiting or diarrhea, and abdominal pain and cramping. Severe allergic reactions may result in a drop in blood pressure, loss of consciousness, or even death.
There are no medications that can cure food allergies. Diligent avoidance of the offending food is the only sure way to prevent a reaction. People with food allergies must thoroughly examine food labels and ask questions about the ingredients of dishes. For example, the label on a breakfast cereal may read: “May contain soy, peanuts and/or other tree nuts.“
Severe life-threatening allergic reactions can be treated with the prescr*iption drug epinephrine. This drug is available as a pen-style injector.
Food Intolerance
Food intolerance is different from food allergy in that it does not involve an immunologic reaction. A common type of food intolerance is lactose intolerance. Persons with lactose intolerance lack an enzyme (called lactase) needed to digest the milk sugar (called lactose). They can develop gas, bloating, and abdominal pain when they consume milk products.
Some types of food intolerance can be treated. For example, lactase tablets are available without a prescr*iption to aid those with severe symptoms of lactose intolerance. You can also buy lactose-free dairy products at most supermarkets today. For more in-depth information on lactose intolerance, please read the Lactose Intolerance article.
If you believe you may have either food allergy or food intolerance, keep a diary of the foods you eat and any symptoms you experience. A food diary can help your doctor to establish the correct diagnosis. Your doctor can also order simple skin tests or blood tests to determine if you are allergic to specific foods. The strategy of dealing with a food allergy is different than dealing with food intolerance.
Date: Sat, 4 Dec 2004 11:36:07 -0800
TO READ THE INFORMATION ABOUT THE USE OF VITAMIN E FOR COLITIS IT WILL BE NECESSARY TO TYPE Dr.Antonio J. DeLiz IN THE WEB SEARCH WINDOW. http://www.acgraceco.com/studies/overcome-illness.htm
"Dr. Antonio J. DeLiz treated an advanced case of
Crohn's Disease
(severe
ileum or colon inflammation and ulceration with bloody
diarrhea),
another
incurable disease, with remarkable results using
16,000 IU of Vitamin E
daily. I have been able to bring relief to several
other individuals
with
Crohn's Disease who telephoned or wrote me after I
lectured in
Australia."
INCREASING the immmune system response is not far-fetched.
Exacerbation of dextran sulfate sodium-induced colitis by dietary iron
supplementation: role of NF-kappaB.
Carrier JC, Aghdassi E, Jeejeebhoy K, Allard JP.
Department of Medicine, University of Toronto, Toronto, Ontario,
M5G-2C4, Canada.
BACKGROUND: In colitis, iron therapy may be given to treat anemia, but
it may also be detrimental based on our previous studies using a rat
model with colitis where iron supplementation increased disease
activity and oxidative stress. This effect was partially reduced by an
antioxidant. AIMS: The aim of this study was to further evaluate, in
rats with dextran sulfate sodium (DSS)-induced colitis, the effect of
iron on neutrophilic infiltration, cytokines and nuclear factor kappa-B
(NF-kappaB)-associated inflammation and to determine whether the
addition of vitamin E would be beneficial. METHODS: Colitis was induced
with DSS at 50 g/l in drinking water for 7 days. DSS rats were
randomized to the following: DSS, receiving a control, non-purified
diet (iron, 270 mg and DL: -alpha-tocopherol acetate, 49 mg/kg);
DSS+iron (diet+iron, 3,000 mg/kg); DSS+vitamin E (diet+DL:
-alpha-tocopherol acetate, 2,000 mg/kg); or the DSS+iron+vitamin E.
Colonic inflammation, myeloperoxidase activity (MPO), lipid peroxides
(LPO), proinflammatory cytokines [tumor necrosis factor (TNF)-alpha,
interleukin (IL)-1, IL-6] and NF-kappaB binding activity were measured.
RESULTS: The DSS+iron group showed a significant increase in
inflammatory scores, MPO, TNF-alpha, IL-1, LPO and NF-kappaB activity
compared to DSS or DSS+vitamin E. The addition of vitamin E to iron
(DSS+iron+vitamin E group) significantly reduced the inflammatory
scores, TNF-alpha and IL-6. None of the other parameters were affected.
CONCLUSION: Iron increases disease activity in colitis, and this is
associated with oxidative stress, neutrophilic infiltration, increased
cytokines and activation of NF-kappaB. This detrimental effect was
partially reduced by vitamin E.
PROBIOTICS: GOOD BACTERIA TO PREVENT DISEASE
Gabe Mirkin, M.D.
More than 100 years ago, Nobel Prize winner Ilya Metchnikoff proposed his autointoxication theory to explain why people age and die. Most food that you eat is absorbed in the upper intestinal tract. He said that food which is not absorbed there goes to the colon where bad bacteria ferment it to produce toxic chemicals that are absorbed into the bloodstream to cause disease and shorten life. Therefore you should eat foods containing good bacteria that displace the bad bacteria and prevent them from making these toxic products. Scientists laughed at Metchnikoff, but research in the last ten years may turn him from a quack into a prophet.
When you eat, enzymes from your intestines, stomach, liver and pancreas break down the carbohydrates into their building blocks called sugars; proteins into amino acids; and fats into glycerol, fatty acids and monoglycerides, that can be absorbed into your bloodstream. However, many plant foods contain undigestible starches that cannot be broken down, so they cannot be absorbed in the upper intestinal tract. Therefore they pass to your lower intestinal tract where bacteria ferment these undigestible starches to form other chemicals, including short chain fatty acids that protect your intestinal lining from irritation and cancer, and are absorbed into your bloodstream to lower cholesterol and prevent heart attacks.
Humans have used these good bacteria, such as lactobacillus, to ferment and preserve milk and plant products. Recent research shows that normal intestinal bacteria make up approximatly 95 percent of the total number of cells in the human body. The good bacteria help to prevent bad bacteria from infecting you, and may help to prevent intestinal diseases such as ulcerative colitis, Crohn's disease and cancer.
Researchers have shown that two nondigestible carbohydrates, fructooligosaccharides and inulin, can help heal intestines swollen and damaged by diarrhea-causing bacteria. Several recent studies show that normal intestinal bacteria prevent cancers that would have been caused by such chemicals as the rat colon carcinogen, 1,2-dimethylhydrazine.
Other studies show that these nondigestible carbohydrates increase absorption of the minerals, calcium, magnesium, zinc, and iron; and prevent and treat osteoporosis in animals. So even though Metchnikoff had the wrong explanation, he was right about good bacteria. Eat whole grains, beans, seeds, nuts, vegetables and fruits for their nonabsorbable carbohydrates, to establish a healthy colony of good bacteria in your intestines.
DIFFERENT ARTICLE
A diet high in whole grain foods is associated with a significantly lower risk of developing cardiovascular disease, including heart disease and stroke, according to an analysis conducted by researchers at Wake Forest University School of Medicine.
"Consuming an average of 2.5 servings of whole grains each day is associated with a 21 percent lower risk of cardiovascular disease compared to consuming only 0.2 servings," said Philip Mellen, M.D., lead author and an assistant professor of internal medicine. "These findings suggest that we should redouble our efforts to encourage patients to include more of these foods in their diets."
These results were published on line in Nutrition, Metabolism & Cardiovascular Diseases and will appear in a future print issue.
The findings are based on an analysis of seven studies involving more than 285,000 people. By combining the data from these seven studies, researchers were able to detect effects that may not have shown up in each individual study. The studies were conducted between 1966 and April 2006.
Mellen said the findings are consistent with earlier research, but that despite abundant evidence about the health benefits of whole grains, intake remains low. A nutrition survey conducted between 1999 and 2000 found that only 8 percent of U.S. adults consumed three or more servings of whole grain per day and that 42 percent of adults ate no whole grains on a given day.
"Many consumers and health professionals are unaware of the health benefits of whole grains," said Mellen.
A grain is "whole" when the entire grain seed is retained: the bran, germ and the endosperm. The bran and germ components are rich in fiber, vitamins, minerals, antioxidants, and healthy fats. These are the parts removed in the refining process, leaving behind the energy-dense but nutrient-poor endosperm portion of the grain. Examples of whole grain foods include wild rice, popcorn, oatmeal, brown rice, barley, wheat berries and flours such as whole wheat.
In addition to protecting against cardiovascular disease, which accounts for one-third of deaths worldwide, there is evidence that whole grains also project against diabetes and other chronic conditions.
"Years ago, scientists hypothesized that the higher rates of chronic diseases we have in the West, including heart disease, are due, in part, to a diet full of processed foods," Mellen said. "Subsequent studies have born that out - especially with whole grains. Greater whole grain intake is associated with less obesity, diabetes, high blood pressure, and high cholesterol - major factors that increase the risk for heart disease and stroke."
According to nutritionists, consumers should look for "100 percent whole grain" on food labels or look for specific types of whole-grain flour as the main ingredient, such as "whole wheat."
Home The Book Alpha Index Subjects Quotations
Search Word Spy: A Web site by Paul McFedries
prebiotics (pree.bye.AW.tiks) n. Nondigestible food substances that improve health by stimulating the growth or activity of beneficial bacteria within the colon.
—prebiotic adj.
Example Citation:
Although evidence indicates that extra doses of "good" bacteria, such as lactobacilli and bifidobacteria, can relieve inflammation and restore harmony, delivering them alive to the colon is not easy. The bacteria can be grown in yoghurt cultures or freeze-dried in capsules, but there is no guarantee that the products in health shops and supermarkets contain the optimum number of bacteria, nor that they will survive the hazardous passage through churning stomach acids and digestive enzymes to the gut. And as Professor Glenn Gibson, a microbiologist at the school of food biosciences at Reading University, explains: "Unlike probiotic bacteria, prebiotic carbohydrates are not destroyed when cooked."
Professor Gibson and a Belgian colleague, Dr Marcel Roberfroid, of Louvain University, Brussels, coined the term "prebiotics" in 1995.
Prebiotic carbohydrates, known as oligosaccharides, are found naturally in certain fruit and vegetables, including bananas, asparagus, garlic, wheat, tomatoes, Jerusalem artichoke, onions and chicory. They are not digested but go straight to the gut where they are seized on by good bacteria, stimulating the bacteria's growth.
"Because you have more chances of getting prebiotics to the large intestine, you see a bigger response than you would possibly expect with a probiotic," says Gibson.
—Anne Woodham, "A good gut feeling," The Times of London, June 11, 2003
Earliest Citation:
An alternative approach to the manipulation of the gut microflora is the use of prebiotics. These are food ingredients that selectively target the colon and may beneficially affect the host by stimulating the growth or activity of specific resident bacteria. Again, the goal is to realise potential health benefits. Dr Glenn Gibson of the UK's Medical Research Council, Dunn Clinical Nutrition Centre, discussed the functional use of prebiotics, referring to the non-digestible oligosaccharides and their influence on bifidobacteria. A number of health-promoting properties are associated with bifidobacteria including an anti-bacterial effect, production of vitamins (particularly of the B Group) and the production of certain immunomodulators that may promote immunological attack against malignant cells.
—Liz Tuley, "Functional foods: the technical issues," Food Manufacture, April 1995
In the google search window,type hemicellulose lignin.When the page opens,look for the article title Fiber Dynamics part 1.There you will find excellent information on fruit and vegetable fiber.
The posted EXPERIENCE is my first use of the vitamin E enema procedure about 26 years ago.THIS IS NOT THE CORRECT PROCEDURE TO USE.Because half of the vitamin E used was synthetic and my diet was not correct it took me over 1.5 years to heal my colon instead of a possible 3 months.I never used this method in the original diet procedure but it should be worth a try.Share your results so that we can all benefit from the information.Use an Omega Juicer Model 8003/8005 to juice your diet vegetables.Drink the juice in a short period of time.Then steam and eat the pulp for the necessary procedure fiber.The fresh vegetable juice will provide more vitamins and minerals.
The juicer is a low speed which prevents vitamin and mineral destruction.
MY ORIGINAL EXPERIENCE POSTING WAS REPLACED WITH THE CORRECT PROCEDURE.
1.Buy a 4” bulb end ear syringe the kind used to clean an ear.A plastic extention is not necessary.A larger size syringe will provide too much air. Pictured on google in IMAGES section.Type in ea ... Sorry, we had to truncate this message! ... Click here to read it
If you do not follow the diet and use 100% natural vitamin E capsules containing (d-alpha plus beta,gamma and delta tocopherols),the procedure will not work.
This is important since the early positive result,within in a week, gives you a chance to experience the effects of a proper diet and a base from which you can judge other added foods one at a time after your colon is healed(CURED)by showing no blood in the stool after using fecal occult blood purchased in a drugstore.The other poor results come from people trying to improve the procedure or eating processed foods which will stop the colon healing and reopen any unhealed colon sores.Any wrong food or liquid will irritate the colon and prevent total healing(CURE).
The book or tapes gives excellent information by giving suggestions of curing and preventing health problems instead of covering up symptoms with prescr*iption medications.Also gives a better understanding of ulcerative colitis and the vitamin E enema procedure. http://www.UltraPrevention.com">http://www.UltraPrevention.com">http://www.UltraPrevention.com
Dear Dr. Mirkin: I read that microwaving broccoli destroyed all of
its antioxidants. Should I stop using my microwave oven?
No. The researchers in this study cooked the broccoli in
2/3 cup of water for 5 minutes at full power (Journal of Science in
Food and Agriculture, November 2003). Antioxidants were
destroyed by the long cooking in water at a high temperature, not
by microwaves. The study authors noted that it’s the length of
time vegetables are exposed to hot water that determines the
amount of water-soluble nutrients lost, whether the cooking is
done in a microwave oven, steamer, pot or pressure cooker.
Unfortunately, newspaper reporters misinterpreted the study and
scared many people away from their microwave ovens.
If you follow the standard instructions for microwaving
vegetables, using just a tablespoon or two of water for a short
time, the effect is similar to steaming and antioxidant loss will be
minimal.
************************************************
Subject: Top Ten Reasons to Throw Away your Microwave
Wednesday, 10 August 2005
From the conclusions of the Swiss, Russian and German scientific
clinical
studies, we can no longer ignore the microwave oven sitting in our
kitchens.
Based on this research, we will conclude this article with the
following:
1). Continually eating food processed from a microwave oven causes
long term -
permanent - brain damage by "shorting out" electrical impulses in
the brain
[de-polarizing or de-magnetizing the brain tissue].
2). The human body cannot metabolize [break down] the unknown by-
products
created in microwaved food.
3). Male and female hormone production is shut down and/or altered by
continually eating microwaved foods.
4). The effects of microwaved food by-products are residual [long
term,
permanent] within the human body.
5). Minerals, vitamins, and nutrients of all microwaved food is
reduced or
altered so that the human body gets little or no benefit, or the
human body
absorbs altered compounds that cannot be broken down.
6). The minerals in vegetables are altered into cancerous free
radicals when
cooked in microwave ovens.
7). Microwaved foods cause stomach and intestinal cancerous growths
[tumors].
This may explain the rapidly increased rate of colon cancer in
America.
8). The prolonged eating of microwaved foods causes cancerous cells
to increase
in human blood.
9). Continual ingestion of microwaved food causes immune system
deficiencies
through lymph gland and blood serum alterations.
10). Eating microwaved food causes loss of memory, concentration,
emotional
instability, and a decrease of intelligence
------------------------------------------------------------------------------------
Research Article
Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking
F Vallejo, FA Tomás-Barberán, C García-Viguera *
Laboratorio de Fitoquimica, Departamento de Ciencia y Tecnología de los Alimentos, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain
Research Article
Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking
F Vallejo, FA Tomás-Barberán, C García-Viguera *
Laboratorio de Fitoquimica, Departamento de Ciencia y Tecnología de los Alimentos, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain
email: C García-Viguera (cgviguera@cebas.csic.es)
*Correspondence to C García-Viguera, Laboratorio de Fitoquimica, Departamento de Ciencia y Tecnología de los Alimentos, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain
Wednesday, 10 August 2005
From the conclusions of the Swiss, Russian and German scientific
clinical
studies, we can no longer ignore the microwave oven sitting in our
kitchens.
Based on this research, we will conclude this article with the
following:
1). Continually eating food processed from a microwave oven causes
long term -
permanent - brain damage by "shorting out" electrical impulses in
the brain
[de-polarizing or de-magnetizing the brain tissue].
2). The human body cannot metabolize [break down] the unknown by-
products
created in microwaved food.
3). Male and female hormone production is shut down and/or altered by
continually eating microwaved foods.
4). The effects of microwaved food by-products are residual [long
term,
permanent] within the human body.
5). Minerals, vitamins, and nutrients of all microwaved food is
reduced or
altered so that the human body gets little or no benefit, or the
human body
absorbs altered compounds that cannot be broken down.
6). The minerals in vegetables are altered into cancerous free
radicals when
cooked in microwave ovens.
7). Microwaved foods cause stomach and intestinal cancerous growths
[tumors].
This may explain the rapidly increased rate of colon cancer in
America.
8). The prolonged eating of microwaved foods causes cancerous cells
to increase
in human blood.
9). Continual ingestion of microwaved food causes immune system
deficiencies
through lymph gland and blood serum alterations.
10). Eating microwaved food causes loss of memory, concentration,
emotional
instability, and a decrease of intelligence.
Have you tossed out your microwave oven yet?
NEW INFORMATION
Microwaving Does Not Harm Foods
April 13, 2008
A report from the nutrition department of Cornell University should convince you that microwaving food does not destroy its nutritional value. Dr. Gertrude Armbruster and her colleagues showed that fruits and vegetables lost the least vitamin C when microwaved, compared to other cooking methods. Vitamin C is a good indicator of the amount of nutrients lost because it is both water soluble and sensitive to heat (Newsweek, March 14, 2008).
Microwave ovens use electromagnetic waves that vibrate water molecules inside food to produce heat. Most nutrients in food are not destroyed by microwaving because they are not in the watery layer. An earlier study from Spain, widely reported in the news media, claimed that microwaving broccoli destroyed all of its antioxidants (Journal of Science in Food and Agriculture, November 2003). However, the researchers in this study cooked the broccoli in almost a cup of water for five minutes at full power. The antioxidants were destroyed by the long cooking in water at a high temperature, not by the microwaves. The length of time vegetables are exposed to hot water determines the amount of water-soluble nutrients lost, whether the cooking is done in a microwave oven, steamer, pot or pressure cooker. For nutrient- rich vegetables from your microwave, use very little water (no more than a tablespoon or two) and short cooking times.
Contrary to myths spread by a popular natural health newsletter, the radiation from microwaves is not harmful and has no effect whatever on food other than to heat it up. Once the food comes out of the oven, there are no lingering effects of the microwaves. If you are worried about chemical changes to the nutrients in your food, avoid broiling, grilling, frying or any other method that browns foods. The reason food cooked in a microwave oven is so bland is that the chemical changes caused by high surface temperatures don't happen. That's why most people use their microwave ovens to reheat food instead of for cooking.
Probiotic is a term that denotes the naturally occurring, "friendly" bacteria that contributes to the health and balance of the intestinal tract. These cultures of microorganisms are able to multiply in the intestinal tract to create a balanced microflora (healthy intestinal culture), thereby preventing the overgrowth of pathogenic bacteria in the intestinal tract. In addition, these "friendly" bacteria produce a natural antibiotic-like substance called bactericine, which helps to eliminate unwanted coli forms. This results in a healthy intestinal lining that is capable of optimum nutrient absorption. Researchers have found links between bacterial imbalances in the gastrointestinal tract and many illnesses. If you have ever experienced any of the following symptoms or illnesses, you may have a bacterial imbalance:
Chronic Fatigue / Diarrhea or Constipation / Intestinal Gas and Indigestion / Rapid onset of Osteoporosis / Poor Immune Response / Chronic Bladder Infections or Vaginal Infections / High Cholesterol Levels / Candida or Yeast Infections / Allergies / Skin Conditions / Menstrual Complaints / Chronic Bad Breath / Vitamin B Deficiencies / Sensitivity to Dairy Products / Viral and Bacterial Infections / Colds and Flu
Environmental factors and the consumption of certain foods and products can also cause the growth of pathogenic (harmful) bacteria, some of which are as follows:
Antibiotic Usage
Excessive Consumption of Sugar and Refined Flours
Over Consumption of Carbohydrates
Intake of Chlorinated Water
Use of Over-the-counter and/or Prescription Anti-inflammatory Drugs and Painkillers
Frequent Consumption of Colas and other Carbonated Beverages
Excessive Consumption of Fatty Foods and Fatty Meats
High Stress Levels
Exposure to Chemicals and Pollutants
Use primadophilus rueteri made by natures way( it has guaranteed intestinal release and doesn't contain sugar/sugar subtitutes or artificial sweetner,(Just potatoe starch) very important to avoid those ingredients if you can), iflora, is also suppose to be good as well as VSL3. You should be able to purchase most kinds via healthfood store or even online.
The Lure of Synthetic Vitamins
JoAnn Guest
Jan 13, 2005 19:51 PST
There is a vast difference between natural and synthetic vitamins
and minerals.
In natural food, there are many factors present.
When you eat natural foods or take supplements derived from them,
you are getting all the "factors", known and unknown. Such natural
products yield far better results than synthetics.
Most chemists maintain, molecule by molecule, synthetic vitamins are
identical to natural vitamins. The isolated factor of each may be
identical, although newer information challenges this belief.
Man-made synthetic supplements are a combination of some of the
separate factors, never the whole complex of synergistic factors
found in nature.
The whole family of B, C or E vitamins is known as a "complex".
Synthetic vitamins may cause improvement of certain conditions for a
short time but the "whole complex" goes even further.
It is now believed that the "unknown" co-factors found in natural
Nature knew that we needed the egg and not the eggshell.
Vitamin E is similar: It also has an anti-oxidant protector called
tocopherol.
There are alpha-, beta-, gamma-, and delta-tocopherols.
They protect the center of the vitamin, which is the mineral
selenium,
which carries out metabolic functions.
In addition to selenium, they also protect some "essential fatty
acid"
factors, which are needed to 'transport' calcium.
Many people who get muscle cramps rush out to get calcium when the
problem is simply that they are taking high doses of this
teased-out(synthetic) portion of vitamin E called dl-tocopherol.
Also, involved in vitamin E are other E fractions that are important
to
heart health that synthetic E will have no effect on.
Ingredients of so-called Natural Vitamin E purchased at Wild Oats:
Vitamin E (as Natural d-alpha Tocopheryl Acetate) 400 IU
Selenium (as Selenium Yeast) 100 mcg
Other ingredients: Soybean Oil, Gelatin, Glycerin, Carob Extract,
Titanium
Dioxide (natural mineral whitener)
Looking over the ingredients, there is an easy answer as to why
truly
natural vitamins cost more.
Whenever the word "acetate" occurs on the label of fat soluble
vitamins
(A, D, E), it means 'synthetic'.
THE FDA ALLOWS LABELING TO SAY "NATURAL" when 5 % OF THE INGREDIENTS ARE NATURAL.
Synthetic vitamins are 1/5 as potent in the human body as truly
natural vitamin E.
So you need to take 5 times as much and then your liver must deal with
the side effects of the "synthetic" properties.
Check your vitamin bottle. Natural vitamin E is d-tocopherol, while
synthetic vitamin E is dl-tocopherol or d-alpha tocopheral acetate.
Make sure your vitamin E has d-alpha and other mixed natural
tocopherols without the acetate FOR THE VITAMIN E ENEMA.
Synthetic vitamins will never have the effects of natural vitamins
simply because they are missing many parts of the whole "complex".
_________________
A LABEL STATING 100% NATURAL IS ALL NATURAL VITAMIN E.BE SURE 100% IS ON THE LABEL
Thanks for the info it really helped. Have been able to stop all prescription drugs since starting using the vitamin-e enema. since the the effects of the medication has worn off I started to experience slight symptoms that while do not get any worse I am not completely free of symptoms as was the case when the vitamin-e was combined with the prescribed medication.
Therefore I would like to read the two attachments referred to.
Hello Aubrey,
The diet is the cornerstone of the procedure.Many people have
mistakenly used the information of my experience tale as the procedure.My experience tale is no longer posted.It took me over 1.5 years with the use of a capsule that was a mixture of synthetic vitamin E and d-alpha tocopherol to heal my colon instead of perhaps 3 months.In the experience tale,I ate some wrong foods.Once you use the correct diet your colon condition should improve with in a week.Once you have a basic diet that works,you can try as a test one other food at a time.Give your colon a chance to heal first.You must stop ALL ENEMAS to see if you colon is CURED(healed).Buy a fecal occult blood test ot the drugstore.If there is no negative reaction,healing has taken place and you can try one extra food at a time.If you get a negative reaction,continue the enemas.Any small open colon sore can produce a future flare.Your colon will be the judge.Type fecal occult blood test in the Google search window for further information.
Most of all I wish to thank you for sharing your experience.The information will help many people.
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Issue 64: Ulcerative Colitis Cure - Vitamin E Enema & Diet 
