Have you ever wondered where the term "Mad-hatter" came from? In the past hat makers were exposed to mercury on a regular basis eventually making them mad with "mad hatter" syndrome. So how much mercury exactly is unhealthy to be exposed to? The EPA recommends the level of mercury in our freshwater to be no more than .000144 parts mercury per million (ppm) to protect human (and animal) health. The seafood you may eat on a daily basis is leading people to mental instability. The FDA mercury concentration maximum found in the foods you may eat on a daily basis: Again the recommendation: 0.000144 ppm Scallops: 0.033ppm Oysters: 0.25ppm Salmon: 0.19ppm Catfish: 0.314ppm Trout: 0.678ppm (These levels are screaming danger, so please try to cut back or end it all together) In some areas where fish is common food, mercury poisoning rates in children are 1.7 per 100. Protect your little ones mind and your health. Intense cooking methods will not remove the methyl mercury, but changing your diet will. "Neurological and behavioral disorders may be observed after inhalation, ingestion or dermal exposure of different mercury compounds. Symptoms include tremors, insomnia, memory loss, neuromuscular effects, headaches and cognitive and motor dysfunction." As Demand goes up, populations go down, and lets hope not to extinction. In the United States, majority of the common shark populations have decreased by over 99%. As if that is not bad enough, it's estimated that every year 300,000 marine mammals and 3,000,000 sharks are killed as by-catch from fishing! Not only is it killing our aquatic populations by taking out multiple keystone species, it is destroying communities. Our coral reefs give resources to more than 500 million people with an annual global economic value of $375,000,000,000 dollars. Look at picture of the great barrier reef. REFRENCES:
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Despite all the delicious, fortified, nutrient packed plant based milks, Ice cream, and cheeses out there, there are still many who reach for cow’s milk. This is because cows milk and cheese is literally addictive to our brains due to opiate-like casomorphines. We are the only species who consumes breast milk of another species. We are also the only species that continues to consume breast milk after weening. Many people are Lactose intolerant and this is because as adults the intestinal enzyme responsible for digesting lactose declines. In this post we will discuss calcium, hormones, bacteria, pus, and cholesterol in cow’s milk. CHOLESTEROL AND MUCUS Dairy is high in LDL Cholesterol. There are two types of cholesterol. One type is HDL, the type our bodies create, and the other is LDL which is only present in animal products including meat, dairy, and eggs. HDL is good cholesterol that you need in order to prevent heart disease, too little can cause reversed effects. LDL is the opposite, whereas too much causes heart disease. A plant based diet has zero LDL cholesterol. Heart disease is one of the leading causes of death. Dairy also causes excess mucus in the body, leading to a lack in nutrient absorption in the digestive tract. People who have an excess of respiratory tract mucus production, found that their symptoms (Like asthma) improved after cutting dairy out of their diet. CALCIUM Calcium is needed for bone health, bone recovery, muscle contractions, and bone structure. The result of a calcium deficiency is weak bones, which can lead to a serious condition called Osteoporosis. Plants and seeds are the major sources of calcium (more calcium than milk) and have the substantial amount of magnesium necessary to absorb and use calcium. However, calcium and magnesium from cows milk is being filtered out from another beings body, leading to insufficient amounts. HORMONES & PUS Cows milk has over 60 hormones, and among these are rBGH and IGF-1(Insulin-Growth Factor 1). IGF-1 is fuel and a key factor in the rapid growth and procreation of breast, prostate, and colon cancer. IGF-1 is not destroyed during pasteurization. When food proteins, such as milk casein, block the active sites of digestive enzymes, IGF-1 can enter the blood stream. Acne is linked to hormones like IGF-1. rBGH is a hormone that leads to udder inflammation (along with over pumping leading to 1 in 6 dairy cows in the U.S. suffering from clinical mastitis), these udder inflammations often lead to pus and blood. The FDA allows 1,120,000 somatic cells (pus) in U.S. milk per spoonful. BACTERIA Dairy can have harmful microorganisms endangering you or your loved ones after facing the under par condition of factory farms. This is why milk is pasteurized, but pasteurizing milk means diminishing the nutrients in it. Antibiotic use in these facilities to keep bacteria at bay are no longer working because more and more bacteria are becoming immune to antibiotics from over exposure. There are many delicious dairy replacement out there! There is Oat milk, Hemp milk, Almond milk, Soy milk, Cashew milk, Coconut milk, and many more for you to chose from! There are also several different ice creams, yogurts, mayos, ranches, and many other dairy free versions of your favorite foods. Submit in requests on my Home page if there is anything you would specifically like me to taste test for you! References:
-Chan, J., Stampfer, M., Giovannucci, E., Gann, P., Ma, J., Wilkinson, P., Hennekens, C., and Pollak, M. Plasma Insulin-like growth factor and prostate cancer risk: a prospective study. Science 1998 (279): 563. -Davies, W.L. The Chemistry of Milk. 1939. D. Van Nostrand Company, Inc. New York. -Heineman, Paul G. Milk. 1919. W.B. Saunders Company. Philadelphia.H.S. Adams. Milk and Food Sanitation Practice. 1947. The Commonwealth Fund. New York. Pages 2-33. -Oh, J., Kucab, J., Bushel, P., Martin, K., Bennett, L., Collins, J., DiAugustine, R., Barrett, J., Afshari, C., and Dunn, S. "Insulin-like growth factor-1 inscribes a gene expression profile for angiogenic factors and cancer progression in breast epithelial cells". Neoplasia (3), 204-217. - V Matkovic, P K Goel, N E Badenshop-Stevens, J D Landoll, B Li, J Z Ilich, M Skugor, L A Nagode, S L Mobley, E J Ha, T N Hangartner, A Clairmont. Calcium supplementation and bone mineral density in females from childhood to young adulthood: a randomized controlled trial. Am J Clin Nutr. 2005 Jan;81(1):175-88.- H A Bischoff-Ferrari, B Dawson-Hughes, J A Baron, J A Kanis, E J Orav, H B Staehelin, D P Kiel, P Burckhardt, J Henschkowski, D Spiegleman, R Li, J B Wong, D Feskanich, W C Willett. Milk intake and risk of hip fracture in men and women: a meta-analysis of prospective cohort studies.-D Feskanich, H A Bischoff-Ferrari, A L Frazier, W C Willet. Milk consumption during teenage years and risk of hip fractures in older adults. JAMA Pediatr. 2014 Jan;168(1):54-60.- D Feskanich, W C Willett. Early-Life Milk and Late-Life Fracture Reply. JAMA Pediatr. 2014;168(7):683-684.- K Michaelsson, A Wolk, S Langenskiold, S Basu, Warensjo Lemming, H Melhus, L Byberg. Milk intake and risk of mortality and fractures in women and men: cohort studies. BMJ. 2014 Oct 28;349:g6015.L A Batey, C K Welt, F Rohr, A Wessel, V Anastasoaie, H A Feldman, C Y Guo, E Rubio-Gozalbo, G Berry, C M Gordon. Skeletal health in adult patients with classic galactosemia. Osteoporos Int. 2013 Feb;24(2):501-9.- CM Schooling. Milk and mortality. BMJ 2014; 349.- Phillip A. Study: Milk may not be very good for bones or the body. The Washington Post. October 31, 2014. "Breakfast is the most important meal of the day!" HEART DISEASE Though many love an omelet in the morning, egg consumption increases your risk for heart disease (the leading cause of death). People who ate the most eggs compared to persons who ate the least, had 80% more coronary artery calcium. "Those who consumed the most eggs increased their risk for cardiovascular disease by 19% and for those who already had diabetes, their risk for developing heart disease spiked to 83%." Choline, a component found at a high concentration in eggs, can increases our risk for a heart attack or stroke. DIABETES Not only do they pack our arteries, eggs also increase the risk for obesity, diabetes, and hypertension. "Those who consumed the most eggs increased their risk for diabetes by 68%." Researchers saw that people who consumed seven or more eggs per week had about a 25% higher risk of death than persons with the lowest egg consumption. COLON CANCER "People who consume just 1.5 eggs per week have nearly five times the risk for colon cancer, compared with those who consume less than 11 eggs per year. By consuming 2.5 eggs per week, men increased their risk for a lethal form of prostate cancer by 81%, compared with men who consumed less than half an egg per week." L. Radzevivcienė, R. Ostrauskas. Egg consumption and the risk of type 2 diabetes mellitus: a case-control study. Public Health Nutr. 2012 15(8):1437 - 1441.
U. Ericson, E. Sonestedt, B. Gullberg, S. Hellstrand, G. Hindy, E. Wirfält, M. Orho-Melander. High intakes of protein and processed meat associate with increased incidence of type 2 diabetes. Br. J. Nutr. 2013 109(6):1143 - 1153. Z. Shi, B. Yuan, C. Zhang, M. Zhou, G. Holmboe-Ottesen. Egg consumption and the risk of diabetes in adults, Jiangsu, China. Nutrition 2011 27(2):194 - 198. L. Djoussé, A. Kamineni, T. L. Nelson, M. Carnethon, D. Mozaffarian, D. Siscovick, K. J. Mukamal. Egg consumption and risk of type 2 diabetes in older adults. Am. J. Clin. Nutr. 2010 92(2):422 - 427 L. Djoussé, J. M. Gaziano. Egg consumption in relation to cardiovascular disease and mortality: the Physicians' Health Study. Am. J. Clin. Nutr. 2008 87(4):964 - 969. L. Djoussé, J. M. Gaziano, J. E. Buring, I.-M. Lee. Egg consumption and risk of type 2 diabetes in men and women. Diabetes Care 2009 32(2):295 - 300. DL Katz, MA Evans, H Nawaz, VY Njike, W Chan, BP Comerford, ML Hoxley. Egg consumption and endothelial function: A randomized controlled crossover trial. Int J Cardiol .2005 99(1):65 – 70. V Njike, Z Faridi, S Dutta, AL Gonzalez-Simon, DL Katz. Daily egg consumption in hyperlipidemic adults--effects on endothelial function and cardiovascular risk. Nutr J. 2010 9:28. PN Hopkins. Effects of dietery cholesterol on serum cholesterol: a meta-analysis and review. Am J Clin Nutr. 1992 55(6):1060-70. SC Lucan. Egg on their faces (probably not in their necks); the yolk of the tenuous cholesterol-to-plaque conclusion. Atherosclerosis. 2013 227(1):182- 183. JH O’Keefe Jr, L Cordain, WH Harris, RM Moe, R Vogel. Optimal Low-Density Lipoprotein Is 50 to 70 mg/dl: Lower Is Better and Physiologically Normal. J Am Coll Cardiol. 2004 43(11):2142-2146. D Steinberg. Thematic review series: The pathogenesis of atherosclerosis: An interpretive history of the cholesterol controversy, part III: Mechanistically defining the role of hyperlipidemia. J Lipid Res. 2005 46(10):2037-2051. JD Spence, DJA Jenkins, J Davignon. Egg yolk consumption, smoking and carotid plaque: Reply to letters to the Editor by Sean Lucan and T Dylan Olver et al. Atherosclerosis. 2013 227(1):189 – 191. Choi Y, Chang , Lee JE, et al. Egg consumption and coronary artery calcification in asymptomatic men and women. Atherosclerosis. 2015;241:305-312. Spence JD, Jenkins DJ, Davignon J. Dietary cholesterol and egg yolks: not for patients at risk of vascular disease. Can J Cardiol. 2010;26:336-339 Tang WHW, Wang Z, Levison BS, et al. Intestinal microbial metabolism of phosphatidylcholine and cardiovascular risk. N Engl J Med. 2013;368:1575- 1584. Djoussé L, Gaziano JM. Egg consumption in relation to cardiovascular disease and mortality: the Physicians’ Health Study. Am J Clin Nutr. 2008;87:964-969. Iscovich JM, L’Abbe KA, Castelleto R, et al. Colon cancer in Argentina. I: risk from intake of dietary items. Int J Cancer. 1992;51:851-857. Zhang J, Zhao Z, Berkel HJ. Egg consumption and mortality from colon and rectal cancers: an ecological study. Nutr Cancer. 2003;46:158-165. Radosavljevic V, Jankovic S, Marinkovic J, Dokic M. Diet and bladder cancer: a case-control study. Int Urol Nephrol. 2005;37:283-289. Richman EL, Kenfield SA, Stampfer MJ, et al. Egg, red meat, and poultry intake and risk of lethal prostate cancer in the prostate specific antigen-era: incidence and survival. Cancer Prev Res. 2011;4:2110-2121 E. L. Richman, S. A. Kenfield, M. J. Stampfer, E. L. Giovannucci, J. M. Chan. Egg, red meat, and poultry intake and risk of lethal prostate cancer in the prostate-specific antigen-era: Incidence and survival. Cancer Prev Res (Phila) 2011 4(12):2110 - 2121. E. L. Richman, M. J. Stampfer, A. Paciorek, J. M. Broering, P. R. Carroll, J. M. Chan. Intakes of meat, fish, poultry, and eggs and risk of prostate cancer progression. Am. J. Clin. Nutr. 2010 91(3):712 - 721. M. Johansson, B. Van Guelpen, S. E. Vollset, J. Hultdin, A. Bergh, T. Key, O. Midttun, G. Hallmans, P. M. Ueland, P. Stattin. One-carbon metabolism and prostate cancer risk: Prospective investigation of seven circulating B vitamins and metabolites. Cancer Epidemiol. Biomarkers Prev. 2009 18(5):1538 - 1543. C. Nanni, E. Zamagni, M. Cavo, D. Rubello, P. Tacchetti, C. Pettinato, M. Farsad, P. Castellucci, V. Ambrosini, G. C. Montini, A. Al-Nahhas, R. Franchi, S. Fanti. 11C-choline vs. 18F-FDG PET/CT in assessing bone involvement in patients with multiple myeloma. World J Surg Oncol 2007 5:68. E. L. Richman, S. A. Kenfield, M. J. Stampfer, E. L. Giovannucci, S. H. Zeisel, W. C. Willett, J. M. Chan. Choline intake and risk of lethal prostate cancer: Incidence and survival. Am. J. Clin. Nutr. 2012 96(4):855 - 863. E. Ackerstaff, B. R. Pflug, J. B. Nelson, Z. M. Bhujwalla. Detection of increased choline compounds with proton nuclear magnetic resonance spectroscopy subsequent to malignant transformation of human prostatic epithelial cells. Cancer Res. 2001 61(9):3599 - 3603. I remember as a young girl finding my mouth watering to things that now make my mouth a maquette of the sahara. I turned vegan at 18 after learning the impacts of animal production. So why/how the heck do people go vegan anyways? In this section I will discuss the health, environmental, and moral aspects of consuming meat. I am sure the majority of us have heard the line "Red meat is bad for you" or maybe just meat in general, but is it really? "More than 40% of all cancer cases are preventable according to the World Health Organization. Vegetarians are less likely to get cancer by between 25% to 50%" A vegetarian diet reduces cholesterol, while a vegan diet has proven to reverse heart disease and eliminate LDL cholesterol (bad cholesterol found only in animal products) all together. Fiber, found in most vegan foods, can eliminate excess estrogen also cutting the risk of cancer (especially breast). Fat from red meat and dairy products is associated with increased risk of pancreatic cancer. Acidic animal protein throws off the equilibrium of our blood, to combat this our blood leaches bone calcium and this can end up forming kidney stones and osteoporosis. "After following 61,000 meat-eaters and vegetarians for over 12 years, researchers also discovered that cancers of the blood—such as leukemia, were drastically reduced by as much as 45 percent for those following a vegetarian diet." The FDA says "Meat contains pesticides and other chemicals up to 14 times more concentrated than those in plant foods. 50% of all antibiotics used in the U.S. are used in farm animals." Meat is a source of protein, but did you know Tempeh and Seitan (Vegan substitutes) have 24 grams of protein per 4 ounces (Thats more than ham). Foods with more protein per ounce than beef are Spirulina, Hemp seeds, and Spinach. Watch "Forks over knives" and "What the health" on Netflix.
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BackgroundFor as long as I can remember, I have loved food. Most importantly I have loved food that not only tastes good, but is good for me. Over the years I have learned a lot about the way food can prevent numerous health aliments. I am excited to share some of my findings with you all, but remember, my research is never ending. Something that seems valid today could be debunked tomorrow, so always stay well versed in the nurturing of your own body and never stop learning.
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